Italian style food recipes made by Italians

Pork tenderloin is becoming increasingly more popular, and this is a dish I recently had at a restaurant that I just had to create at home. The tenderloin is cut into medallions, rolled in cracked pepper, and then cooked in Marsala wine. It is topped by an easy sauce or gravy made with garlic.



Serves 6


Ingredients:

1 1/2 Pound Pork Tenderloin
1 To 2 Tablespoons Cracked Black Peppercorns
Salt
3/4 Cup Dry Marsala Wine
6 to 7 Large Garlic Cloves
1/2 Cups Whole Milk
1 Tablespoon Olive Oil
1 Tablespoon Butter

Continue reading "Pork Tenderloin In Garlic Sauce"

Pork tenderloin is a great cut of meat that lends itself well, to being stuffed as I did in this recipe, or the tenderloin can be cut into medallions. This cut of meat is moist and tender on it's own, not requiring any additional steps to marinade or brine it. In this recipe I used two loins with stuffing in between, which once tied together and baked makes a nice sized roast to slice. Once cooked, I served the pork with a simple mushroom sauce that can be prepared in a few minutes while the pork is cooking in the oven.

Serves 4 to 6


Ingredients:

2 (1 Pound) Pork Tenderloins6 Thin Slices Prosciutto
1 (5 Ounce) Bag Baby Spinach Sauteed And Pressed To Remove Excess Liquid
1 Cup fresh Homemade Breadcrumbs
1 Teaspoon Chopped Fresh Rosemary
4 Tablespoons Olive Oil
Sea Salt
Cracked Black Pepper

Mushroom Topping:

1 Pound Fresh Sliced Mushrooms (I Used Baby Bella)
1 Clove Garlic, Minced
2 Tablespoons Olive Oil
1 Cup Dry White Wine
1 Cup Chicken Broth
Salt
Pepper
2 Tablespoons Unsalted Butter

Continue reading "Stuffed Pork Tenderloin With Mushroom Sauce"

This is one of my favorite chicken dishes that I have made frequently over the years. Luckily, ripe, sweet cherry tomatoes are available year round, so anytime I am in the mood for this dish I can find the ingredients and put it together pretty quickly. As I always state, fresh, homemade breadcrumbs are far superior to dry store bought ones and in a recipe this simple, using the best ingredients will ensure the best results. I keep my leftover bread, cutting it into cubes and then freezing it for when I need fresh breadcrumbs. When I want breadcrumbs, I then throw a hand full of the cubes into my food processor, still frozen, with whatever seasonings I want. I then pulse the mixture until it reaches the desired texture.

A chicken cutlet is simply a boneless, skinless chicken breast that has been sliced lengthwise into thin slices about 1/3 of an inch thick. If you cannot find the chicken already cut into slices it is simple to do yourself. Just freeze the chicken breasts until they just about frozen and with a sharp knife cut into cutlets. Use a meat mallet and lightly pound the cutlets until they are of equal thickness.

Continue reading "Crispy Chicken Cutlets With Fresh Tomatoes"

Crisp, golden brown, roasted chicken always reminds me of family Sunday dinners. This recipe is really quite easy, and yet tastes delicious flavored with the lemons, garlic and rosemary. I often cook baby potatoes in their skins along with the chicken, but you can omit them if you choose.

Serves 4



ingredients:

1 ( 4-5 Pound) Roasting Chicken, Quartered
5 Tablespoons Freshly Squeezed Lemon Juice
2 Sprigs Fresh Rosemary
4 Large Cloves Of Garlic, Peeled And Halved
Salt & Pepper
1/4 Cup Olive Oil

Optional:

Baby Potatoes With Skin Left On, Halved

Continue reading "Roast Chicken With Lemon, Garlic And Rosemary"

INGREDIENTS
200 g rice
350 g clams
12 oysters
3 cl anise liquor
150 g zucchini
1 shallot
20 cl white wine
1,5 l clear broth
80 g tomatoes
10 lemon balm leafs
50 g butter
Oil of olives
Salt
Pepper


DIRECTIONS
Open the clams with a small knife.

Rinse them and pass the clams in frying pan with olive oil and fall through with a some anise drops.

Add salt and pepper.

Put them on the bottom of a disposable aluminium cutters.

Open the oysters keeping the liquid, filter it and then put all in a blender for few seconds.

Filter the cream you get out of the blender.

Cut only the green part from the zucchini in small pieces and pass them in hot olive oil for few minutes. Finally add salt and pepper. Keep it in a warm place.

Gild the shallot in a pan with oil of oil.

Toast the rice in further pan with few drops of olive oil. Add some white wine and let it evaporate.

Add the oil to shallot and cook it adding the clear broth. Add salt and pepper and mix it with the butter.

Fill the cutters with rise, wait 30 seconds and put it in the middle of a plate.

Top with the oyster cream and decorate it with small tomatoes, zucchini and some lemon balm.

Left fish? No problem! You can use it to surprise your guests with a really nice fish cake and noodles with shrimp and soya sauce.

It’s quite easy.

You need to clean the fish very carefully, taking out all the thorns and left skin.

Mix it with pepper, salt, a spoon of cooking cream, a spoon of mayo, little ginger juice drops and half lemon juice.

For the small bag on the top take a spring roll pastry square and fill it with noodles cooked with shrimps and soya sauce. Close it wetting your hands and pushing on the closure point as strong as you can. Then bake it in the oven for a few minutes, till it will get to the right color.

With a metallic cylinder create your cake in the middle of the plate and put the small bag on top. I decorated it with some vanilla mayo (normal homemade mayo with some vanilla inside) black pepper and chervil.

I cannot give you the right amount of ingredients because it depends on the amount of fish left.

All depends on your personal taste, deal with ingredients to reach the desired result.

Marry this dish to a tasty white wine such as a Corvo di Salaparuta

Arrabbiata loosely translates to "angry" referring the the heat in this tasty sauce. Although this sauce is great for almost any type of pasta, it is most often served on penne pasta and is yet another quick, traditional pasta sauce that can be made in mere minutes.

As a rule, you generally do not add cheese to any pasta that has seafood, or hot spices such as this one but I personally like a little grated Parmesan on my Arrabbiata. Add a little of the pepper flakes and wait for a few minutes before tasting. You can always add more if desired, but you can't remove them if you have made the sauce too hot initially.

Continue reading "penne all'arrabbiata - italian pasta recipe"

This is one of those quick pasta dishes that can be thrown together in mere minutes, yet is so tasty, it will become a family favorite. To me this is comfort food, and often our choice after a very busy day when we have a limited amount of time to prepare dinner. Adjust the amount of chilies to your own taste. The amount indicated in the recipe is just a suggestion.

Generally, you don't offer cheese to top any pasta with hot spices in it, as the cheese would diffuse the heat of the sauce, but I do like a bit of grated Parmesan cheese on this dish. I used a dry fettuccine for the photos, but we usually do make this sauce to top spaghetti.

Continue reading "Pasta With Garlic And Chiles"

I often have roasted vegetables in my refrigerator and a great way to use them is as a quick and easy pasta sauce. Although I do add a little oil, the vegetables themselves become the sauce as they are meltingly tender.

You can easily roast the vegetables ahead of time which saves time during he dinner time rush to get everything on the table. I usually top this pasta with goat cheese crumbles, but grated Parmesan or Pecorino Romano cheeses would also be very tasty. Without the cheese of course it would be a very nice vegetarian option.

I am offering two versions of this pasta below, one with tomato sauce and one without. Both are delicious but quite different in flavor.

Continue reading "italian recipes - roasted vegetables pasta"

Ingredients:
3 Goat cheese cylinder shaped
2 tbsp sugar
1 pear

Directions
Candy the sugar in a small pan when it is brown put the cheese on the sugar and let it cook for about 1’.

Take it out and put a piece of pear on each cylinder.

If you have a sugar burner you can put the sugar directly on the cheese and burn it there.

If you like sweet wines, you can try a marriage with a Recioto

Winter come! Try to feel warm and comfortable with this creamy and yummy recipe from Naples. As soon as I tasted it that I would have to go home and make it in my own kitchen because it is exactly the type of recipe I love...... simple and quick to make with just a few ingredients. Smoked pancetta may be difficult to find, but you could substitute any similar product such as smoked prosciutto, or even smoked bacon. The smokey flavor is really what gives this pasta it's delicious, unique flavor so try and find a smoked product if possible. I used an artisan made pasta in this recipe but penne or rigatoni pasta would both work well.

Continue reading "Zucchini cream and pancetta Pasta"

In this tasty recipe, tender veal scallops are topped with a light mushroom marsala wine sauce. Since veal scallopini can be quite expensive, you could substitute either chicken or turkey cutlets, just use a meat mallet to pound them to equal thickness.

Serves 4

ingredients:

6 oz. Cleaned, Thinly Sliced Mushroom (Portobello Are Nice)
2 Tablespoons Oil
2 Tablespoons Unsalted Butter
8 Thin Slices Veal Scallopini (About 1 1/2 Pounds)
All-Purpose Flour Seasoned With Salt And Pepper
1/2 Cup Sweet Marsala Wine
3/4 Cup Chicken Broth
Salt & Pepper

Directions:

Place the seasoned flour in a plastic bag and add the veal scallops. Shake until they are well coated. Set aside. In a large skillet, heat the oil and butter until bubbly. Add the mushrooms and cook until golden brown. Remove to a separate dish. Fry the cutlets in the skillet one minute per side. Remove to the dish with the mushrooms. Add the Marsala wine, and deglaze, scraping up any browned bits from the bottom. Add the chicken broth and cook until the sauce has reduced by half and has thickened. Taste and add salt and pepper as needed. Return the mushroom and veal to the pan to reheat. Serve the veal with a good sized spoonful of the mushroom marsala sauce.

Buon Appetito!

Source: Deborah Mele

For this dish, Eatalian suggests as wine, a Sauvignon from Trentino Alto Adige region or a Segreta della Pinetta from Sicily

A very quick and simple to clear dish, but rich and tasteful, expecially if you marry to it a good wine.

Ingredients
1 Pork tenderloin
1 Bread slice
1 green hot pepper
1 pear
Olive Oil
Pepper
Sesame
Salt
Black ground pepper

Directions
Clean the pear and cut it in four pieces.

Put all the ingredients (except for the sesame) in a pan with hot oil.
Turn the pork and the bread a couple of times.
When the pork and the bread are well gild put the sesame around the pork, salt and pepper and put everything in the oven for 8’ at 180 °C.

Now put all in a plate and serve very hot. That’s it!

Marry to your 3P pork a Rosso di Montalcino or a Sangiovese

Easy, uh?!

Ingredients
Gnocchi
250 gr pumpkins’ pulp without skin
250 gr potatoes
1 egg
3 tbsp parmisan
About 100 gr. Flour
Salt

Cook the pumpkins in the oven at 180 C for 20’. It must be soft because you need to mash it as a purée.
Boil the potatoes with skin and salt. They must be mashed after peeled off. Put the potatoes in a pot on the flame and let them dry a lit bit.
Mix Pumpkins and potatoes well mashed and when it is still warm add the egg and the salt and the parmisan. Mix it with a wood spoon. Add the flour slowly until it became a ball but not to compact. It must be a lit bit sticky.

Spinach: cook it in hot oil and garlic. Add salt and black pepper.

Gorgonzola sauce: cooking cream with parmesan and a small piece of gorgonzola.

Cone: in a small pan put a small piece of butter and then lay down a veil of parmisan. When it is melt take it away from the flame and lay it on a small glass to give it a cone shape.

Now it’s time to cook the gnocchi.
In a pot with boiling water and salt put small pieces of the dough you prepared. My advice is to use a sac a posh and a knife to cut the pieces when they come out. Be careful they take few seconds to be ready. When they come to the surface they are ready. Put them directly in a pan with butter on the flame.
When you have done put everything in the plate as the picture.

For this dish we suggest a good Novello Wine. Try a search on www.WineScout.it

Ingredients:
Pasta:
300 gr flour
2 eggs
10 ml olives’ oil
1/2 tsp salt
1 tbsp ink black from cattle fish

Sauce:
Olives’ Oil
Garlic
Onions
Ginger
Hot pepper without seed
Parsley
Coco flour
White whine

Cut all the ingredients for the sauce at Julienne.
Fill the bottom of a pan with oil and put it on a small flame.
Put it the onions and the garlic. When they start to fry slowly add all other ingredients except the coco flour.
When it starts to fry more add half glass of white wine and the coco flour.

Let it cook for 5’.

At this point the sauce is ready and - if you like - you can add some sea fruit.

Sorry don’t forget the salt.

For the pasta you have to simply follow the same procedure of the fresh pasta but you need to replace one egg with one tbsp of black from cattle fish.

You can marry this dish to a delicate italian white wine. The choices we suggest are a Greco di Tufo or a Falanghina dei Campi Flegrei. For further choices try on our WineScout