Italian Cooking Recipes - Mama Mia! Now That's Good Food
Author: Abhishek Agarwal
The Popularity of Italian cooking recipes
Italian cooking is popular all across the globe. Pastas and pizzas are popular with all age groups. Cooking an Italian meal for family and friends is always rewarding as they wait eagerly for the next Italian meal. So, in order to satisfy them with superb Italian meals, you can search for some good Italian recipes.
Another good idea is to gift good Italian recipes. You could buy a good Italian recipe book for a friend of either sex, as there is no age bar for cooking, and people who have a flair for good food would love to have any new recipes come their way. As people savour their food, if they are food lovers, they will try to figure out the ingredients that have gone into the meal, the time it took to prepare, and various other thoughts on the meal.
Familiarizing Yourself with Italian Cooking Recipes
Your cooking skills will get better by the day if you keep trying out more Italian recipes. Keeping in touch with Italian cooking, learning all the names of the dishes and the terms that are used, will make you more familiar with Italian food, and consequently, you will find cooking Italian meals easier, and you will be able to obtain the ingredients needed for the recipe easily, as you will not have to keep searching for them, as you will be comfortable with the names. So, in other words, you will have an advantage over someone who is just beginning to learn Italian cooking.
A great way to learn Italian cooking is to go on the Internet where you can aquaint yourself with thousands of gourmet Italian recipes and simple Italian recipes. You can also get wonderful recipes on Italian cooking from book stores or from TV cooking shows, and also from family and friends. Another excellent way to share your cooking talent with others is to get to know your neighbours who may also have a penchant for cooking, and you could get together, share your recipes and ideas, and produce a wonderful Italian meal together.
If you prefer to be professional, then you could take lessons from a professional class. There are many professional Italian classes where you can learn the art of Italian cooking. You will learn all the details
and tips, the exact quantities, dishes to be served in an Italian setting, the manner in which an Italian meal is served, and this will give your cooking a truly professional touch.
You can also interact with classmates who are at your level, and even if they know more than you, or less than you, you will be able to get useful tips from them or share your own expertise with them. This way you
will learn something new all the time, and you will be amply rewarded by being able to produce a delightful and innovative Italian meal.
Article Source: http://www.articlesbase.com/cooking-tips-articles/italian-cooking-recipes-mama-mia-now-thats-good-food-708748.html
About the Author
Abhishek is really passionate about Cooking and he has got some great Cooking Secrets . up his sleeves! Download his FREE 88 Pages Ebook, "Cooking Mastery!" from his website http://www.Cooking-Guru.com/770/index.htm . Only limited Free Copies available.
How to bake italian lasagna? Divulge all the trade recipes! No secrets left untold! Be honest!?
I badly need to know how to bake lasagna but augur ill i don’t know how. I want to cook this on my sonny boy’s first bday this coming 21th of april. I want the italian recipe. The al dente cooking style! And pls tell me everything and no secrets must be left untold! Don’t give me a web site or something just enumerate it briefly. Thank you very very much my friends! muchos gracias senior!
I got this recipe when I was watching Martha Stewart Living. It’s kind of hard, but so worth it. The first part of the recipe is for the mini meatballs you use for the Lasagna, and the second is for the lasgana itself. Hope this helps. BTW, It’s a very tall kind of lasagna. Just follow the directions and you’ll do great. Like I said, my family raved about this. Good luck.
Meatballs for Patsy’s Meatball Lasagna Ingredients
Serving: Serves 10 to 12
3/4 Cup fresh breadcrumbs
6 Tablespoons whole milk
2 Tablespoons extra-virgin olive oil
2 medium onions, finely chopped
6 garlic, finely chopped
1 1/2 Pounds ground beef, preferably chuck
1 1/2 Pounds ground pork
3 large, whole eggs, lightly beaten
3 large egg yolks, lightly beaten
3 Tablespoons finely chopped fresh flat-leaf parsley
3 Tablespoons finely chopped fresh oregano
1 1/2 Cups freshly grated Parmesan cheese
Coarse salt and freshly ground pepper
Dried breadcrumbs, for work surface
Olive oil, for frying
Directions
Place breadcrumbs in a small bowl. Drizzle the milk over and let stand until absorbed.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the onion and garlic; cook until translucent, about 3 minutes. Set aside.
Place the ground meats in a large bowl. Add breadcrumb mixture to meats along with the reserved onion and garlic, whole eggs, yolks, parsley, oregano, and cheese. Season with salt and pepper. Using your hands, mix until just combined.
Sprinkle breadcrumbs over work surface. Roll 3/4 cup meatball mixture into a thin strip, about 12 inches long; repeat 3 more times. Line strips next to one another; sprinkle with breadcrumbs. Cut strips into 1-inch lengths. Repeat process with remaining meat mixture.
Working in batches, transfer 1-inch pieces to a large sieve; sprinkle lightly with breadcrumbs to prevent sticking. Toss until pieces become round and form meatballs.
Lightly coat the bottom of a large skillet with olive oil; set over medium-high heat. Working in batches, cook meatballs until browned and cooked through, 1 to 2 minutes. Transfer to a paper towel-lined baking sheet to drain. Repeat with additional oil and remaining meatballs.
Patsy’s Lasagna
Ingredients
Serving: Serves 10 to 12
2 1/4 Pounds (4 inches by 8 inches) fresh lasagna sheets
Coarse salt
10 Cups homemade or store-bought pasta sauce
1/2 recipe Meatballs for Patsy’s Meatball Lasagna
1 1/3 Cups freshly grated pecorino Romano cheese
1/4 Cup chopped fresh basil leaves, plus more for garnish
2 Pounds (about 8 links) sweet Italian sausage, broiled and thinly sliced
2 Pounds fresh mozzarella, cut into 1/2-inch cubes (about 2 1/4 cups)
2 Cups fresh ricotta cheese
1 large egg
Directions
Bring a large pot of water to a boil; season with salt. Add lasagna sheets, and cook until pliable and al dente, 1 to 2 minutes. Drain, and rinse under cold water.
Preheat oven to 450 degrees. Pour 1 cup sauce into a shallow baking dish; set aside. Cut two sheets in half lengthwise to make four 2-by-8-inch sheets; set aside.
Spread 1 cup sauce on the bottom of a 13-by-9-inch baking dish. Dip half of a reserved cut sheet crosswise in the reserved sauce, and drape over a corner of the baking pan, leaving the sauce-covered end in the pan with the other half hanging over the edge. Repeat with remaining 3 cut sheets and corners. Line edges of pan in the same manner using full-size sheets dipped lengthwise. Finish lining the bottom of the pan with 2 full sheets.
In a medium bowl, toss to combine meatballs with 1/3 cup pecorino Romano, and 1/4 cup basil; spread evenly in bottom of dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
In the same bowl, toss sausages with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
In a medium bowl, combine mozzarella with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
In a medium bowl, combine remaining 1/3 cup pecorino Romano with ricotta and egg; spread evenly in baking dish. Top with 1 cup sauce.
Center pasta sheets on ricotta within 1/2-inch of the edge of dish. Brush draped lasagna with sauce, and fold over to seal and enclose.
Cover lasagna with a clean, damp kitchen towel. Double-wrap baking dish in aluminum foil. Place an ovenproof plate, upside down, in a large roasting pan; fill pan with 2 inches of hot water. Place lasagna on top of plate. Bake until lasagna reaches an internal temperature of 160 degrees to 170 degrees on an instant-read thermometer, 1 1/2 hours to 1 hour 40 minutes. Remove from oven; let stand 15 minutes before serving. Garnish with remaining basil, and serve with remaining sauce, if desired.
Can someone give me an AUTHENTIC Italian recipe? Italian cooks?
I know I can do online research but I am looking for something very authentic…..maybe the kind that only someone living in Italy or that has a lot of experience with Italian cooking would know. Thanks so much!
Mia Nona came from Italy. Sicily precisely. This is one big tradition there:
Sicilian Grilled Meatballs, or Polpettine alla Griglia: One usually thinks of meatballs going into a sauce of some kind, or being fried to golden perfection. However, Sicilians also grill them, and very fine eating it is, too.
2 1/4 pounds (1 k) boned veal or pork, ground.
5 ounces (125 g) pecorino Siciliano (if possible the variety with pepper corns in it, if not a mild Romano), freshly gra
1 cup bread crumbs, moistened in milk and then squeezed dry
3 eggs
2 tablespoons minced parsley
1 clove garlic, minced
Salt & pepper
Organically grown lemon or orange leaves, lightly oiled
Wooden toothpicks
Combine all the ingredients except the leaves in a bowl and mix well. Roll the meat mixture into balls a little smaller than a ping pong ball, flatten them slightly, wrap a leaf around each, and hold the leaf in place by sticking it with a toothpick. When you have finished making your meatballs, grill them to taste.
And my favorite dessert:
Ricotta Crostata – Ricotta Pie
Pastry
Ingredients
150 grams butter
30 grams icing sugar
100 grams flour
grated rind of one lemon
Method
Leave butter out to soften (overnight in winter or a few hours in summer) so it can be worked easily into the flour.
Put flour onto board and grate the rind into the flour. Mix the flour, icing sugar, grate in rind and then work in the softened butter The dough will be very short and crumbly. You do not get a smooth fine dough, it is a biscuit texture which is then sprinkled into the pan and pressed down and around the sides.
Use spring form pan, 25 cm, well greased. Press well into the pan and take it half way up. Make sure the sides and the base of the pan are well covered so there is no leakage..
Do not pre-cook the pastry.
Filling
Ingredients
1 1/2 kg ricotta
Icing sugar
3 eggs seperated
sugar
milk
80 grams candied fruit diced (mixed fig, apricot,, citrus, mandarin/orange)
50 grams toasted almonds, chopped
Method
Make pastry cream as per strudel method.
Combine ricotta with icing sugar, pastry cream, candied fruit (candita) , almonds (Some people also add a yolk but the pastry cream in enough)
Beat egg whites stiffly in a bowl which has first been wiped with a tiny bit of lemon juice and then dried.. This stops the white seperating and helps make them stiff.
When stiff fold through the ricotta mixture. If your eggs are big you may find that you don’t need to use all the egg white.
Set oven at 250 degree C
Spoon ricotta mixture into crostada and gently spread out. Don’t put up too high, keep within the pastry
This can be done in a tart form but then the taste is different. In the high pan it’s more filling to crust which is the way the pie should be.
what are some good italian recipes?
i really love eating and cooking italian food. just want to know some good recipes.
ravioli. i just like to buy the frozen ones and cook them then serve them on a plate with prego sauce
Where can I cooking Italian cooking recipes by Nate Appleman?
I googled Nate Appleman recipes and found a lot but not all recipes in one site. Try that and you’ll find many recipes on different sites. Other than that, try Amazon.com for his cookbook.
Easy Italian Recipes for my cooking class?
I need a recipe that I can have done and ready to serve in 80 minutes…Please help!
Chicken Saltimbocca
Ingredients:
* 4 boneless, skinless chicken breast halves,
each about 6 oz., lightly pounded to an even
thickness
* Salt and freshly ground pepper, to taste
* 1/3 cup all-purpose flour
* 2 Tbs. unsalted butter
* 1 Tbs. extra-virgin olive oil
* 2 tsp. chopped fresh sage or 1 tsp. dried sage,
plus 4 sage leaves for garnish (optional)
* 2 large slices prosciutto, not paper-thin,
trimmed to fit chicken breasts
* 1/4 lb. fresh mozzarella cheese, thinly sliced and
trimmed to fit chicken breasts
* 3/4 cup dry white wine such as Pinot Grigio or
Sauvignon Blanc
Directions:
Season the chicken breasts with salt and pepper. Spread the flour on a plate and dredge each breast, coating evenly and shaking off the excess. Set aside.
In a large fry pan or sauté pan over medium-high heat, melt 1 Tbs. of the butter with the olive oil until very hot. Add the chicken breasts and cook until the undersides are golden brown, 5 to 6 minutes. Turn the chicken breasts over and continue to cook until they feel firm when pressed in the centers, 4 to 6 minutes more.
Reduce the heat to very low. Sprinkle the breasts evenly with the chopped or dried sage. Top each breast with a piece of prosciutto, then divide the cheese slices evenly among the breasts. Cover the pan tightly and cook until the cheese is melted, about 1 1/2 minutes. Transfer to a serving platter and tent with aluminum foil, being careful not to allow the foil to touch the cheese.
Increase the heat to high. When the pan is sizzling, add the wine and deglaze the pan, stirring to scrape up any browned bits stuck on the pan bottom. Boil until reduced to 1/4 cup, about 3 minutes. Remove from the heat and whisk in the remaining 1 Tbs. butter.
Spoon an equal amount of the sauce over each breast, then garnish with a sage leaf. Serve immediately. Serves 4.