Italian Food Recipes

Italian food is famous throughout the world for being healthy, delicious and easy to prepare. Catering for a variety of tastes, famous Italian food includes pizza, pasta dishes with a variety of sauces as well as a variety of red meat dishes. Whatever your preferences, you can be sure to find a great Italian dish that you will love.

Mushroom Pesto Lasagna

This is a great dish to allow vegetarians to have a taste of Italy! For best results you should make with fresh egg pasta rather than using dried lasagna noodles. This can be served along with parmesan cheese for best results.

Shrimp Scampi

Getting this recipe right involves cooking the scampi to perfection. This recipe is great with garlic and butter, while serving crusty bread alongside it will ensure that diners have an opportunity to sop up any residual sauce.

Fish Soup with Gremolata

This can be found in different forms and with different regional takes throughout Italy. The seafood you decide to use can vary based on the preferences of the diner, and what is available for you to use at a given time. Usually cooked in white wine, this dish was originates from the Adriatic coast where it first became popular decades ago.

Chicken Scarpariello

This is a dish which is often referred to as being Italian American, translating as shoemakers chicken, the dish comprises of chicken in a lemon sauce. The chicken should be cooked until golden brown and the meal should be served alongside a dry white wine.

Chicken Marsala

This is a unique dish because it looks so elegant that it is suitable for the most sophisticated of occasions, however it is so easy to prepare. The dish is healthy because it is does not use much oil, and the chicken is usually served in a bed of flavored herb rice, alternatively it can also be served alongside potatoes.

Spaghetti and Meatballs

The trick to perfecting this recipe is to use the best possible ingredients you can find and take advantage of them. The quality of chopped tomatoes that you use can really make or break this dish. If you are making the meatballs then you could either opt for beef and veal or beef and turkey; they are probably the most suited to the sauce.

Beef Carpaccio

This dish consists of thin slices of raw beef and is generally served as an appetizer or a starter. The dish was originally conceived in Harry’s Bar in Venice where it has since became popular throughout the world. The variations between Arugula Leaves, lemon wedges and raw beef make the taste so unique.

Zuppa Toscana

This dish consists of turkey sausage, onions, bacon and potatoes. Although not an overly healthy recipe, that does not stop thousands of people around the world naming it their favorite Italian dish of all time. A great aspect of this dish is that it can really be tailored to anyone’s taste, such as changing the ratio of Chicken Broth and heavy cream – or alternatively including or leaving out certain meats.

Cuisinart Crusty French Bread

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The Bread Lover’s Bread Machine Cookbook: A Master Baker’s 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine $21.85 The Library Journal Hensperger’s smaller quick breads book includes 100 recipes from her earlier Art of Quick Breads, now out of print, as well as 50 new ones. In addition to quick loaves, both sweet and savory, there are waffles, dumplings, biscuits, popovers, and a variety of other easy baked goods, along with some tasty accompaniments, such as the Fruit Salsa for her Hopi Blue Corn Hotcakes. From Publishers Weekly Unlike electric ice cream makers and pasta machines, the bread machine hasn’t really enjoyed wholehearted acceptance in the culinary world. There are hordes of enthusiasts, no question about it, but many who consider themselves serious bakers look upon the machine with a skeptical eye. However, the newer generation of machines turns out excellent bread, and after being bombarded with know-how by this James Beard Award-winning writer, even the most reluctant may be inspired to give it a go. The book opens with an excellent orientation to both the machine and the basics of bread making. Step-by-step instructions are given for a few basic loaves. (Less helpful is a what went wrong section, which displays a firm grasp of the obvious.) The 300-plus recipes are so far-ranging it’s hard to believe a bread exists that isn’t included here. There are white breads and sourdoughs, all manner of whole wheat and grain breads and breads featuring nuts and dried fruits, cheese and savory flavorings. There are crusty ciabattas, a sturdy Irish Potato Brown Bread and a variety of challahs. Hensperger also includes dozens of sweet breads, including croissants, coffee cakes and traditional holiday confections. There are recipes for pizza and flatbreads, as well as selections from a variety of traditions, from Alsatian kugelhopf to Zuni Indian bread. She even offers instructions for using bread machines to make pasta, jams and chutneys. By the end, Hensperger (The Bread Bible, etc.) will have convinced readers that it’s time to overcome any qualms and get to work. The bread machine is here to stay.