I am taking a break from building on the classic Italian dishes category to add a new one here it dawned on me although we have many pizza recipes we don’t have any for its cousin the calzone. Now if you have never had a calzone you are in for a treat they are kind of like a personal pizza that has dough on all sides so more like a traditional pie as we think of it on this side of the pond. Now just like there are endless possibilities with pizza toppings there are endless combinations of calzone fillings. A popular item that isn’t often unused in pizza which is used in many calzone recipes is the addition of ricotta cheese as one of the fillings.
Calzones can either be meat, vegetable, or a combination of both just like you would find on a pizza. Now what you put into it is entirely up to you I am merely offering up one suggestion to kick off the category and surprisingly enough this one does not feature ricotta. Now this doesn’t mean you couldn’t add it in if you want another wonderful addition to this would be mushrooms in my opinion and maybe even onions, simple enough to modify. There are no hard and fast rules to calzones from a filling standpoint it is merely personal choice so feel free to modify away this is merely one suggestion of items that go well together.
Now another thing adding parmesan on the outside is a personal choice too, of course you can omit this or sprinkle it on the pieces when you cut into it. This is a very filling calzone so it might be better to share with a friend unless you are feeling very hungry. I will over the next short while be adding others to the list so that you have more ideas of the possibilities that can be put together but like I said this is a personal thing so just remember to cook the meat, don’t fill it too much and you will probably find it easier to eat them with a knife and fork and dip it into the marinara sauce. Continue reading
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
As you know my step dad is a vegetarian so I have been adding many different vegetarian recipes to all of my sites lately. The choice really isn’t that hard as so many recipes it really is easy to leave the meat out of them in favor of a recipe that is more inclusive. This is just such a recipe why introduce a meat element into a dish that really doesn’t call for it in the first place. I mean why you would want to add anything to pasta primavera in the first place is beyond me, it is loaded with so much all ready another ingredient would just get lost in the mix.
So although I am not a vegetarian myself (when bacon grows on trees maybe) I am sensitive to the fact that they love good food too and as such I feel inclined to offer them a selection of recipes when possible that will give a well deserved break from meat. I respect anyone’s choice to become a non meat eater I understand all the points and respect people’s right to their own choice.
I am trying to take a much more open attitude to food especially different choices and cultures and as such have made many new discoveries that help keep my job constantly interesting. It seems each and every day I am learning something new about food and when you have been doing this as long as I have that is saying something. This October will be my oldest websites tenth anniversary which in Internet terms is like being Coke. Now one of the reasons I have been able to do this so long is I am constantly trying new things and in my case that means new foods. If you are like me and love exploring new food, then come along for the ride it is just starting out and I promise it will be anything if not interesting to discover where I end up next no matter what site I am doing that day. Continue reading
As all my sites use a fairly standard format that leaves me at this point with what I always tackle last the recipe intro. See the recipe is always first I mean if I don’t deliver on the food doesn’t matter what I say here you’re most likely not going to be back. So first part of the process is give you a recipe I hope you will not only like but love. Now I am never going to please everyone but I do aim to give you a pretty good footing to start and yes by all means tweak to your own likes if you please.
My recipes are meant to give you a good starting point hopeful they are spot on but everyone is a bit different so I take no offense if you make personal choices and expand upon what I give you. This recipe is pretty basic and it is also very few ingredients so not a lot of room for wiggling. See I have an old family recipe I taught my husband when we first were married almost twenty-seven years ago and he said oh it needs this or that and it was absolutely gross. See the recipe is three ingredient plain and simple (and yes one is bacon) go figure and what makes it work is its simplicity.
See I have found that the fewer ingredients and the simpler the recipe the less room for tweaking. It is often the simplicity that makes them work trying to make them more complex just ruins them. So when I set out to do this one I wanted to keep the recipe a few simple ingredients and not try and overcomplicate it by adding too much. You are going to love the polenta ingredient I found for you I can only describe it as magic corn – cooks like instant but it is the real deal and organic on top of it. I like my polenta to have a bit of a richer flavor so it has a few things in it for flavor and creaminess that are not the way many make it but I think you’ll like it. Continue reading
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