Monthly Archives: April 2016
One of the things I love about Italian cuisine is there are many variations of famous dishes made with more than one central ingredient. For example one of the best know of Italian dishes are the ones featuring parmesan cheese and marinara sauce over a crunchy main ingredient this can be eggplant, veal, or chicken they are all lovely on their own and all have a special place in the culinary world and I would not necessarily replace one with the other rather this way they, lend to what kind of mood you are in sometimes one will out shine another and then on another day just the opposite is true.
Saltimbocca is more commonly known for being made from veal but like so many dishes and I am not sure if this is our side of the pond lending itself to the dish or not but chicken is a wonderful substitute in this recipe. Both meats are very mild and lend well to the accent of the prosciutto and in this one a bit different to almost like a cordon bleu it has a slice of Swiss cheese incorporated into it along with fresh sage in and out so you are sure to get that distinct sage taste in every bite. If you want to be a more of a traditionalist you can opt to leave the cheese out although I think it adds a nice element to the dish that is missing otherwise.
Slowly but surely I am trying to fill out the classic dishes category and I am focusing on something other than pizza and lasagna as I think you know those have kind of a skewed representation on the site as both were seeding sites that I merged into this one. It has been a long journey to this point and I am so excited that the network has almost fully integrated the rebranding and consolidation into the core sites from its former self. It is a much more useful network of food sites I believe and I love the mix of topics and love that we are finally at a point of growing the database again. It has been a challenge but one that I feel has been a positive for both me as a webmaster and you as users. Can’t wait until I see what I come up with next any ideas or suggestion leave me a comment. Continue reading
I thought for today’s Italian recipe I would offer up a basic entrée that is also a much loved Italian recipe by many. Now chicken is a common ingredient in many recipes weather they are Italian or not and some are more involved and then there are recipes like this that are really straightforward and just simple to make. There are a few steps to it but the basic dish is fairly easy to make and delivers great results.
I wanted a dish that is mainly made in the oven as you can set it in there and walk away as where the stovetop requires a bit more attention usually. Now the sauce is made on the stovetop but after the first few minutes it is mainly simmering and you can just walk by every now and then and give it a stir or send one of the kids to help out with a friendly stir of the pan. When the sauce and chicken is done baking just pour it over back to the oven for a bit to make sure everything is warm and vole you’re done.
Now if you want you can make some pasta to serve this over linguini would be a good choice or even spaghetti almost any long noodle will work. To round it out make some nice fresh Italian bread with melted butter and minced garlic in it and you has a full meal in a fairly short amount of actual kitchen time. I love meals I can let work on their own in fact you could wrap the bread in foil and place it in the oven to cook until warm with the chicken in the last reheat of everything. Continue reading
Ever country’s cuisine has at least a few soup recipes, it is such a part of eating and meals all over the world and Italy is no different. I am trying to fill some of the shallow categories here and fill out the site I know pizza, and lasagna are well covered as they were two of the seed sites that went into the creation of this site. I’m trying to fill key holes in the category list and soup is looking a bit empty to me so I decided to spend a bit of time today and give you a nice three mushroom soup Italian style for my latest addition to the site.
Now the reason I chose this recipe and the use of more than just one mushroom is I think these three accent each other and complement each other taste wise well. I based it off of a classic idea in Italian soup making as I try to do with all the recipes here. Now this does not necessarily mean from Italy as I am well know for saying there are an awful lot of Italian Americans that have made equally great additions to the whole of Italian cooking on this side of the Atlantic.
Don’t get me wrong I love true Italian based recipes as much as the next person but I don’t think Italian-American food should be discounted as anything less because of geography. You know my feelings on Mexican food and labels there don’t make that same mistake when it comes to chefs here either. Food and ethnic food is becoming a smaller world everyday and the internet is helping fuel that transformation into a global breadbasket so to speak. Here it is in New England today it’s April, it just snowed, and yet yesterday grocery shopping I picked up fresh strawberries. That season is months away here so the world of food is getting smaller and our ability to travel via cyberspace makes it affordable to try new dishes all over the world. Continue reading
- Homemade Italian Sausage and Spinach Calzone May 7, 2016
- Classic Italian Chicken Saltimbocca April 22, 2016
- Hunter Style Baked Italian Chicken Cacciatore April 6, 2016
- Wild Mushroom Boletus Italian Style Soup April 3, 2016
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