Category: italian food

Categories
dinner italian food Vegan

RUSTIC ITALIAN VEGETABLE BAKE


This tasty and comforting Rustic Italian Vegetable Bake is easy to make, ultra-satisfying, and brimming with feel good ingredients and flavors.
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, and no highly processed ingredients.

Yield: 4-5 Servings

INGREDIENTS
Bake Ingredients:
  • 1 medium yellow onion, sliced in wedges
  • 1 red bell pepper, diced
  • 2 lbs. Russet potatoes, unpeeled, sliced in wedges *
  • 2 Tablespoons minced garlic
  • 1 medium zucchini, cut into thick rounds *
  • 1 – [ 14.5 oz. can ] petite diced tomatoes
  • 2 to 4 Tablespoons vegetable broth *
  • ¼ teaspoon baking soda *

Spice/Herb Ingredients:
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 Tablespoon dried minced onions
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon dried basil
  • ¼ teaspoon dried ground rosemary
  • 1 teaspoon dried crushed thyme leaves *
  • 2 bay leaves
  • 1 teaspoon sea salt (+/-) *
  • ¼ teaspoon black pepper (+/-)

Other Ingredients:
  • 1 – [ 15.5 oz. can ] cannellini beans, drained and rinsed

Optional Toppings:
  1. Nutritional yeast (or Vegan Parmesan Cheese)
  2. Freshly chopped parsley
  3. Dried red pepper flakes

INSTRUCTIONS
  1. Preheat the oven to 400 F.
  2. Place the Spice/Herb Ingredients into a small bowl, mix to combine, set aside.
  3. Place all the Bake Ingredients and Spice/Herb mix into a deep ceramic/enamel lined Dutch oven or similar roasting pan. Mix well everything to ensure all the ingredients are evenly coated.  Sprinkle the top lightly with some additional sea salt and black pepper.  Cover with a tight-fitting lid, then place in a preheated 400 F oven and roast for 40 minutes.
  4. After 40 minutes, remove from the oven and gently mix in the cannellini beans, cover and return to the oven for another 5 to 20 minutes or until the potatoes are perfectly tender. The 2nd baking time is largely dependent upon the size of the potatoes. (see notes on baking time).
  5. After 5 minutes (or 20 minutes), remove from the oven, remove the lid and allow the heat to escape for approx. 10 minutes. Discard the bay leaves.
  6. Sprinkle individual portions with nutritional yeast (or Vegan Parmesan Cheese) and serve with some freshly chopped parsley.

For full information kindly visit monkeyandmekitchenadventures.com.
Categories
appetizer italian food maindish

Italian Cheese & Tomato Pie

Easy Italian Fresh Tomato Cheese Pie, a delicious Italian healthy summer savory pie recipe, the perfect appetizer or main dish.

Servings8 servings

Ingredients
  • 1 pre-made pie crust or puff pastry
  • 1 tablespoon butter melted
  • 7 ounces firm mozzarella thinly sliced (200 grams)
  • 5 1/4 ounces fontal cheese / gouda / gruyere (or any soft cheese of choice) (150 grams)
  • 2 ripe / firm tomatoes thinly sliced
  • 1 1/2 teaspoons oregano
  • 1 teaspoon basil
  • 1/4 -1/2 teaspoon salt
  • 1 1/4 tablespoons olive oil for drizzling
  • 3-5 leaves fresh basil
Instructions
  1. Pre-heat oven to 375° (190°). Lightly grease a 12 inch (30 cm) round pizza pan.
  2. Place the puff pastry / savory crust on the prepared pan, brush the pastry with the melted butter, top with first the thinly sliced mozzarella, then the thinly sliced fontal cheese, and finally top with the thin slices of tomato (if they are really seedy i remove the seeds & pulp) sprinkle with salt, oregano and basil, drizzle with olive oil and bake for approximately 35 minutes or until golden. Remove and top with chopped fresh basil. Serve immediately. 
  3. Enjoy!
For full information kindly visit anitalianinmykitchen.com.
Categories
dinner italian food pasta

CREAMY MOZZARELLA PASTA WITH SMOKED SAUSAGE

Creamy Mozzarella Pasta with Smoked Sausage – Italian style pasta dinner that looks good and tastes great!  Short penne pasta with thinly sliced smoked sausage are smothered in a delicious creamy sauce made with garlic, sun-dried tomatoes, red pepper flakes, half and half, and Mozzarella cheese.

Servings: 4 servings

Ingredients
  • 1 tablespoon olive oil
  • 0.4 lb smoked sausage , sliced (I used Gyulai Smoked Sausage)
  • 1/4 cup sun-dried tomatoes , without oil, finely chopped
  • 4 garlic cloves , minced
  • 1 1/2 cups half and half
  • 1 cup mozzarella cheese , shredded
  • 8 oz penne pasta
  • 1/4 teaspoon red pepper flakes
  • salt to taste (optional)

Instructions
  1. Heat olive oil in a large skillet on medium-high heat. Add sliced sausage, cook for 4 minutes, about 2 minutes on each side. Sausage will release its own juice. Remove sausage from the skillet.
  2. To the same skillet, add chopped sun-dried tomatoes and minced garlic. Cook for about 1 minute, constantly stirring.
  3. Add half and half. Bring to boil. Add cheese, reduce heat, and keep stirring until the cheese melts. Bring heat to medium, if needed, to melt the cheese, then reduce to simmer.
  4. Cook pasta, drain.
  5. Add cooked and drained pasta and sausage back to the skillet with the sauce. Stir. Add pepper flakes.
  6. Note: I did not have to add salt, as the smoked sausage is already salty and provides enough saltiness. Add salt to taste, if needed.

For full information kindly visit juliasalbum.com.
Categories
Cheese chicken italian food pasta

Italian Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce

This pasta recipe will remind you of your favorite Italian dining experience!

Servings : 4 servings

Ingredients
For cooking chicken:
  • 4 boneless skinless chicken breasts (halved horizontally and paper towel dried)
  • 1/2 cup flour
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 teaspoons Italian seasoning
  • 2 tablespoons olive oil

Pasta:
  • 12 oz of spaghetti
  • White Wine Parmesan Sauce:
  • 4 tablespoons butter
  • 1 small yellow onion (or use 1/2 onion) chopped
  • 4 garlic cloves minced
  • 2 scallions chopped
  • 2 small tomatoes diced
  • 1 tablespoon flour
  • 1 cup heavy cream
  • 1 cup white wine
  • ½ cup Parmesan cheese shredded
  • 1 teaspoon Italian Seasoning
  • 1/2 teaspoon salt more to taste
  • ¼ teaspoon crushed red pepper flakes

Instructions
  1. PREPARING CHICKEN BREASTS: Make sure to cut chicken breasts horizontally to make them thin. Paper towel dry the chicken. 
  2. In a large bowl, combine flour, salt, black pepper, garlic powder and Italian seasoning. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture by pressing into the mixture with tongs and then flipping the chicken over to coat the other side. Set aside.
  3. COOKING CHICKEN BREASTS: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, place flour coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and set aside.
  4. SAUCE: Add butter, diced yellow onion and minced garlic cloves to pan. Cook on medium high until onions and garlic are translucent, about 2 minutes. Next add chopped scallions and tomatoes. Add 1 tablespoon flour to pan and whisk to combine. 
  5. Now add heavy cream, wine, Italian Seasoning, salt and red pepper flakes. Bring mixture to a simmering point and then add ½ cup of shredded Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you have a smooth mixture.
  6. COOKING PASTA according to your package instructions in salty water. I like pasta that is neither too hard nor too soft, so I always cook it Al Dente. Drain, but do not rinse.
  7. FINAL ASSEMBLY: Add cooked pasta to the skillet with the sauce and stir to combine on low heat for 2-4 minutes. Taste and add salt, if needed. Return chicken to skillet on top of the pasta and allow it to warm up for an additional 5 minutes.
  8. SERVE chicken either on top or next to pasta and sprinkle with Parmesan cheese, if desired.

For full information kindly visit whatsinthepan.com.
Categories
Cheese italian food pasta

CREAMY MOZZARELLA SHRIMP PASTA

Delicious shrimp pasta with mozzarella cheese alfredo sauce is made from scratch with sun-dried tomatoes, basil, red pepper flakes, paprika, and cream.  You’ll have a perfectly cooked shrimp: soft and tender and never dry or rubbery!  

Servings: 4 servings

Ingredients
Pasta:
  • 8 oz penne pasta (for gluten free version, use gluten free brown rice pasta)

Shrimp:
  • 2 tablespoons olive oil (drained from sun-dried tomatoes jar or just use regular olive oil)
  • 1 pound shrimp (without shells, and deveined)
  • 3 garlic cloves minced
  • 1/4 teaspoon salt

Creamy Sauce:
  • 4 oz sun-dried tomatoes (without oil)
  • 4 garlic cloves minced
  • 1 cup half and half
  • 1 cup mozzarella cheese shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)
  • 1 tablespoon dried basil (if using fresh basil you can add more)
  • 1/4 teaspoon red pepper flakes crushed, add more to taste
  • 1/8 teaspoon paprika
  • 1/2 cup reserved cooked pasta water (or more)
  • 1/4 teaspoon salt

Instructions
How to cook pasta
  1. Cook pasta according to package instructions. Reserve some cooked pasta water. Drain the pasta.

How to cook shrimp
  1. Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing the shrimp as described below:
  2. Heat 2 tablespoons olive oil (reserved from the sun-dried tomatoes jar – see the note above, or use regular olive oil) in a large skillet on medium-high heat. 
  3. Add shrimp with minced garlic.  Cook the shrimp on one side for about 1 minute, until shrimp turns pink or golden brown on that side. While it cooks, sprinkle salt over the shrimp to cover every single shrimp.
  4. Make sure not to crowd the shrimp in the skillet, otherwise, moisture will form and shrimp won’t sear right. 
  5. After 1 minute, flip the shrimp over to the other side and cook for about 30 seconds or 1 minute more. 
  6. The shrimp should be golden color or pink on both sides and not overcooked.
  7. Remove the shrimp to a plate, being careful to leave all the oil in the skillet.

How to make creamy Mozzarella sauce
  1. To the same skillet, add sun-dried tomatoes (drained from oil and sliced into smaller chunks, if needed) and more minced garlic.
  2. Saute sun-dried tomatoes in olive oil (remaining from shrimp) on medium heat, stirring, for 1 minute until the garlic is fragrant. The skillet should be hot.
  3. Add half and half to the hot skillet with sun-dried tomatoes and bring to boil. 
  4. Add shredded cheese to the skillet, and quickly stir in while boiling. Immediately reduce to simmer.
  5. Continue cooking the sauce on low simmer heat, constantly stirring, until all the cheese melts and the creamy sauce forms. 
  6. If the sauce is too thick, add a small amount of half-and-half or reserved cooked pasta water. 
  7. Add basil, crushed red pepper flakes, paprika. Stir.
  8. Add 1/4 teaspoon of salt gradually, stirring on low heat and tasting (you might need slightly less than 1/4 teaspoon).

How to assemble shrimp pasta
  1. Add cooked pasta to the sauce, and reheat gently on medium heat. 
  2. Add the cooked shrimp, stir it in. 
  3. Taste, and season with more salt, if needed. 
  4. If the sauce is too thick, add a small amount of half-and-half or reserved cooked pasta water. 
  5. Let everything simmer on low heat for a couple of minutes for flavors to combine.
  6. Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.

For full information kindly visit juliasalbum.com.
Categories
italian food mushroom pasta

Pesto Shrimp Mushroom Pasta


Pesto Shrimp Mushroom Pasta – fantastic Summer recipe. Large shrimp and spiral pasta are smothered in a delicious basil pesto sauce! Use spiral pasta for best results!

Servings: 4 servings

Ingredients
  • 1 tablespoon olive oil
  • 1 pound shrimp large, peeled, deveined
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • 8 ounces white mushrooms sliced
  • 1/4 teaspoon salt
  • 1/2 cup basil pesto
  • 1/2 cup chicken broth
  • 8 oz spiral pasta
  • chopped fresh basil

Instructions
  1. Heat large skillet on medium-high heat until hot. Add olive oil – it should run without sizzling. Add shrimp, season shrimp with 1/4 teaspoon salt and 1/4 teaspoon red pepper flakes, cook for about 3 minutes, turning once midway, until shrimp is pink and cooked through. Remove shrimp from the skillet.
  2. Add another tablespoon of olive oil to the same, now empty, skillet. Add sliced mushrooms. Season mushrooms with 1/4 teaspoon salt. Cook, stirring, until mushrooms release liquid and reduce in volume and get soft, for about a minute or two.. Add back the cooked shrimp. Add 1/2 cup basil pesto and 1/2 cup chicken broth. On medium heat, mix everything to combine. Remove from heat.
  3. Cook pasta according to package instructions. Drain. Add to the shrimp with sauce. Top with chopped fresh basil.

For full information kindly visit juliasalbum.com.
Categories
broccoli Cheese italian food

Broccoli Cheese Bake

Broccoli Cheese Bake is a delicious creamy and cheesy baked broccoli side dish perfect for a family dinner or get together.

Servings : 10 people

Ingredients
  • 1 pound head of broccoli ** 1/2 kilo
  • 3 1/2 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 teaspoon salt
  • 2 cups milk 490 grams
  • 1 3/4 cup shredded swiss cheese (or cheddar cheese) 200 grams
  • 2 eggs beaten

Instructions
  1. Pre-heat oven to 325° (160° celsius)
  2. Lightly grease a large baking dish.  (at least 10 x 7 inches / 25 x 18 centimeters)
  3. In boiling water cook broccoli for approximately 10 minutes (until al dente) drain well. (gently dry with paper towels if needed).
  4. In a large pot over low heat melt butter, whisk in flour and salt, continue whisking until smooth. Slowly add the milk and continue whisking constantly until thickened and starts to boil (let slow boil 1-2 minutes). Remove from heat.
  5. Fold in cheese and broccoli and combine gently until cheese starts to melt slightly, add eggs and continue to stir gently to combine.
  6. Pour into prepared baking dish and bake for approximately 30-45 minutes. Remove from oven and let sit 5 minutes before serving. Enjoy!
  7. ** You can use Broccoli, Romanesco or Cauliflower

For full information kindly visit anitalianinmykitchen.com.
Categories
italian food meal pasta

Tuscan Sausage Pasta

This creamy Tuscan sausage pasta is a super easy and incredibly comforting and flavorful weeknight dinner recipe!

Servings 4

Ingredients
  • 8 ounces uncooked pasta (I used fettuccine) 
  • 10.6 ounces Italian sausages crumbled
  • 3 cloves garlic minced
  • 1/2 cup chicken broth or dry white wine
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon flour
  • 1 teaspoon lemon juice
  • 1/4 cup sun-dried tomatoes
  • 1 cup heavy/whipping cream
  • 1.5 cups baby spinach (loosely packed)
  • Small handful fresh basil chopped finely
  • Salt & pepper to taste
  • Freshly grated parmesan cheese to taste

Instructions
  1. Boil a salted pot of water and cook pasta al dente according to package directions.
  2. Take the sausages out of their casings and crumble the meat into a skillet. Sauté over medium-high heat for 5 minutes, stirring occasionally, until it’s nicely browned on the outside.
  3. Remove the sausage from the pan and set aside. If there’s a lot of fat, discard most of it. 
  4. Add the garlic, chicken broth, Dijon mustard, flour, and lemon juice to the pan. Stir until well combined (be sure to scrape up any brown bits from the bottom of the pan) and let it bubble for a minute or two.
  5. Add the sun-dried tomatoes and cream to the pan. Let it cook for 2-3 minutes. 
  6. Add the sausage back into the pan. Cook for another few minutes until the sauce has thickened up a bit. 
  7. Stir in the basil and spinach. Let it cook for a minute or so until it wilts. Give the sauce a taste and season with extra salt & pepper if needed. 
  8. Drain the pasta and toss it with the sauce. Serve immediately with some freshly grated parmesan if desired.

For full information kindly visit saltandlavender.com.
Categories
dinner italian food salmon

Creamy Tuscan Salmon with Spinach, Artichokes, and Garlic

Pan-Seared Creamy Tuscan Salmon with Garlic, Spinach, Artichokes, Sun-Dried Tomatoes and Capers. Crispy and crunchy on the outside, the salmon is moist and tender on the inside.  Served with the silky white cream sauce. This family favorite dinner is ready in 30 minutes!

Servings: 4 people

Ingredients
Salmon
  • 1 tablespoon olive oil
  • 1 lb salmon fillets (3 or 4 salmon fillets)
  • 1/4 teaspoon salt

White cream sauce
  • 3 cloves garlic , minced
  • 1/4 cup sun-dried tomatoes , chopped
  • 1 cup artichoke hearts , chopped
  • 2 tablespoons capers , drained
  • 5 oz spinach fresh
  • 1 cup heavy cream
  • 1/4 teaspoon paprika
  • salt

Instructions
How to sear salmon
  1. Heat 1 tablespoon of olive oil in a large skillet on medium-high heat.
  2. Season salmon fillets with salt.
  3. When the oil is hot, add salmon fillets flesh side down (skin side up). Sear for about 4 minutes on medium-high heat.
  4. Reduce heat to medium.
  5. Flip the salmon fillets to the other side (skin side down). Sear for another 4 or 5 minutes on medium heat until salmon is flaky.
  6. Remove salmon from the skillet.

How to make white cream sauce
  1. To the same, now empty, skillet, add chopped sun-dried tomatoes, minced garlic, chopped artichokes, capers. Cook, stirring, for 1 minute.
  2. Add fresh spinach, and continue cooking and stirring until the spinach wilts, for a couple of minutes.
  3. To the skillet with sautéed vegetables, add 1 cup of heavy cream and paprika. Bring to simmer. Simmer for about 1 minute, stirring. Season with salt. Add more paprika, if you like.

Assembly

  1. Add cooked salmon to the skillet with the cream sauce.
  2. Spoon the sauce over the salmon, and simmer for a minute or more, until the salmon is warmed up and cooked through. The salmon should be flaky.
  3. Season with salt, if needed.

For full information kindly visit juliasalbum.com.
Categories
dinner fettuccine italian food lunch mushroom

CREAMY MUSHROOM FETTUCCINE

The creamiest mushroom alfredo sauce you will ever have – a sauce so good, you’ll want to slurp it with a spoon!

yield: 4 servings

INGREDIENTS:
  • 8 ounces fettuccine
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 pound cremini mushrooms, thinly sliced
  • 1 onion, diced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried dill
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour
  • 3/4 cup vegetable broth
  • 1 cup half and half, or more, as needed*
  • 2 cups baby spinach
  • 1/4 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:
  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. Melt butter in a large skillet over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and dill until fragrant, about 1 minute; season with salt and pepper, to taste.
  3. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half until slightly thickened, about 1-2 minutes.
  4. Stir in baby spinach and Parmesan until the spinach has wilted, about 2 minutes. If the mixture is too thick, add more half and half as needed.
  5. Stir in pasta and gently toss to combine.
  6. Serve immediately, garnished with parsley, if desired.

For full information kindly visit damndelicious.net.