Posted in Cheap Eats, Italian, Pasta, Recipes on November 26, 2008 | 1 Comment »
Yield
Makes 4 servings
Ingredients
1 pound dry orecchiette or some other short pasta
1/4 cup fresh mint leaves, torn
2 tablespoons olive oil
4 leeks (white and light green parts only), thinly sliced
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 cloves garlic, finely chopped
1 10-ounce package frozen peas, thawed
3/4 cup heavy cream
1 cup (4 ounces) grated Pecorino
2 teaspoons lemon zest
Preparation
Cook the [...]
Posted in Antipasta, Dips & Spreads, Italian, Pasta, Recipes on November 26, 2008 | Leave a Comment »
Catering to modern tastes, we’ve reduced the 3/4 cup oil in the original to just more than 1/4 cup. The flavors remain true. Prep Time: about 10 minutes.
Yield
Makes 1/3 cup
Ingredients
1/2 cup basil leaves
4 large or 6 medium garlic cloves
1/3 cup shredded romano cheese
3 tablespoons pine nuts
2 tablespoons minced parsley
1/2 teaspoon salt
1/4 cup plus 1 tbsp. [...]
Posted in Breakfast & Brunch, Cheap Eats, Italian, Recipes on November 26, 2008 | Leave a Comment »
Fontina is one of the great cheeses of Italy. It has a mild, creamy flavor and melts well, making it super-versatile. You can use almost any cheese in this side dish, though; try Parmesan for a sharper, nutty flavor.
Yield
8 servings (serving size: 1 wedge)
Ingredients
Olive oil-flavored cooking spray
2 garlic cloves, minced
3 cups chopped spinach (about 3 [...]
Posted in Cheap Eats, Healthy Recipes, Italian, Recipes, Vegetarian on November 26, 2008 | Leave a Comment »
You can prepare this refined risotto up to two days ahead. Cook it until it’s almost done, through step two. Spread the hot mixture evenly in a jelly-roll pan to cool it quickly. Refrigerate until you’re ready to reheat it. Add a little extra broth while it’s warming, and pick up with step three of [...]
Posted in Cheap Eats, Healthy Recipes, Italian, Recipes, Vegetarian on November 26, 2008 | Leave a Comment »
This dish is easy to make, tastes great, and packs in a lot of calcium. Served with a salad, it’s a satisfying meal.
Yield
6 servings (serving size: 1 square and 1/4 cup sauce)
Ingredients
3/4 cup 1% low-fat cottage cheese
1/2 cup low-fat sour cream
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
3 tablespoons grated fresh Parmesan cheese
1 (10-ounce) package [...]
Posted in Breakfast & Brunch, Cheap Eats, Healthy Recipes, Italian, Recipes, Recipies by Country on November 26, 2008 | Leave a Comment »
Yield
Makes 4 servings
Ingredients
2 (1/2-inch) slices sourdough bread, cut in half
1 tablespoon olive oil
1/2 teaspoon finely chopped fresh rosemary leaves
Sea salt to taste
Freshly ground pepper to taste
2 teaspoons white distilled vinegar
1/4 teaspoon salt
4 large eggs
4 thin slices prosciutto or crispy bacon
Warm Mustard Vinaigrette
Preparation
1. Heat a grill pan over medium-high heat, or preheat a broiler.
2. Lightly brush [...]
Posted in Breakfast & Brunch, Cheap Eats, Cooking, Italian, Recipes, Recipies by Country on November 26, 2008 | Leave a Comment »
Yield
Makes 4 servings
Ingredients
1 cup polenta
About 4 tbsp. butter, divided, plus more for pan
10 to 12 thin slices prosciutto
1 teaspoon white vinegar
4 eggs
Pesto Sauce
Preparation
1. In a 3- to 4-qt. pan over high heat, bring 3 cups water to a boil. Gradually stir in polenta. Reduce heat and simmer gently, uncovered, stirring frequently to prevent sticking, until [...]
Posted in Appetizers, Healthy Recipes, Italian, Recipes, Recipies by Country, Yeast Breads on November 26, 2008 | Leave a Comment »
Yield
Makes 10 appetizer servings, or 5 sandwich servings
Ingredients
1 tube (10 oz., for 12-in. crust) refrigerated pizza crust dough
1 package (10 oz.) frozen chopped spinach, thawed
1 carton (8 oz.; 1 cup) ricotta cheese
1/2 cup grated parmesan cheese
1/4 teaspoon ground nutmeg
1 clove garlic, peeled and minced or pressed
1 tablespoon olive oil
1 can (8 oz.; 1 cup) marinara [...]
Posted in Breakfast & Brunch, Desserts, Italian, Pâtisserie, Recipes, Recipies by Country on November 26, 2008 | Leave a Comment »
Yield
Makes 10 to 12 servings
Ingredients
1 loaf panettone (32 to 35 ounces), cut into 1-inch cubes
2 cups heavy cream
2 cups whole milk
4 whole eggs
4 egg yolks
1/2 cup sugar
2 teaspoons grated orange zest
2 teaspoons vanilla extract
Butter for the baking dish
Preparation
Heat oven to 325° F.
Place the panettone in a large bowl. In a medium bowl, whisk together the [...]
Posted in Cheap Eats, Italian, Pasta, Recipes, Recipies by Country on November 26, 2008 | Leave a Comment »
In Italian, simple garlic and olive oil sauce is known as aglio e olio. This classic pasta dish comes together quickly, so it’s a good weeknight dinner. Just pair it with a green salad and a bottle of wine. Spaghettini is in between the sizes of vermicelli and spaghetti, so either of those is a [...]
