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spacer pasta Breadmachine Boboli Type Pizza Crust

spacer pasta Cheesey Lasagna Rolls

spacerpasta Chicken and Polenta ala Grandma Pete
spacerpasta Creamy Lemon Risotto

spacerpastaEggplant Lasagna
spacerpasta Fagor's Never Fail Risotto

spacerpasta Fried Ravioli

spacerpastaHeart Shaped Pepperoni Pizza (photo)

spacer pasta Homemade Pizza

spacer pasta Italian Chicken Meal Prep Bowlsnew

spacerpasta Italian Love Cake
Jumbo Cheesy Italian Meatballs
spacerpasta Lasagna Soup(WW)new
spacerpasta Manicotti ala Aunt Theresa
spacerpasta Mexican Chicken/Turkey Manicotti
spacerpasta Mushroom Risotto
spacerpastaPancetta Wrapped Pork Roast
spacerpasta Panettone, Italian Christmas Bread
spacerpasta Parmesan Orzo Primavera
Pasta Primavera a la Pam

spacerpasta Pizza Soup
spacerpasta Ravioli & Vegetable Soup

spacerpasta Sheet Pan Eggplant Parmnew

spacerpastaSkillet Gnocchi
spacerpasta Spaghetti Salad
spacerpasta Spinach and Tortellini
spacerpasta Stromboli

spacerpasta Veal Marsala
Veal Marsala A La Weight Watchers
Veal Milanese
Veal Scallopini with Lemon, Garlic and Pine Nuts

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Jumbo Cheesy Italian Meatballs

For the meatballs:
Extra-virgin olive oil, for brushing
3 1/2 cups torn stale Italian bread (about 1/4 loaf)
1 cup whole milk
2 large eggs
2 pounds ground beef chuck
1 small bunch parsley, chopped(about 1 cup)
1/2 cup grated parmesan cheese
1 clove garlic, grated
Kosher salt
1/2 teaspoon red pepper flakes
4 mini mozzarella balls (bocconcini)
For the sauce:
2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes
1 28 -ounce can crushed tomatoes
3 to 4 sprigs basil, plus chopped leaves for topping
Kosher salt
Ricotta cheese, for topping

Make the meatballs: Preheat the oven to 400° F and brush a baking sheet with olive oil. Pulse the bread in a food processor to make coarse crumbs. Transfer to a small bowl, add the milk and set aside to soak. Lightly beat the eggs in a large bowl, then add the beef, parsley, parmesan, garlic, 1 teaspoon salt and the red pepper flakes; mix with your hands to combine. Add the bread-milk mixture and mix until just combined (do not overmix).

Dampen your hands and shape the meat mixture into 4 large balls. Make an indentation in the center of each with your thumb and stuff with a mini mozzarella ball, then mold the meat around the cheese. Arrange the meatballs on the prepared baking sheet and bake until browned and firm, 25 to 30 minutes.

Meanwhile, make the sauce: Heat the olive oil in a large deep skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, 1 cup water, the basil sprigs and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low and simmer until thickened, about 30 minutes.

Remove the meatballs from the oven and add to the sauce, spooning some of the sauce on top. Continue cooking, occasionally spooning the sauce over the meatballs, until tender and cooked through, about 6 minutes. Serve with ricotta and chopped basil.

Source: http://www.foodnetwork.com
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Creamy Lemon Risotto

1 1/2 C. fresh mushrooms, sliced
2 green onions, thinly sliced
2 cloves garlic, minced
1/8 tsp. pepper
1 Tbs. olive oil
1 C. long grain rice
1 can chicken broth
1 1/2 C. water
1/4 C. water
1/2 C. carrots, sliced
1½ cups Water
1/4 C. Parmesan cheese, shredded
2 tsp. finely shredded lemon peel

Cook mushrooms, onions, garlic and pepper in hot oil inside a saucepan until vegetables are tender. Add the rice, cook and stir 2 minutes. Slowly add liquids and bring to a boil. Reduce heat, cover and simmer for 30 minutes. Remove from heat. Stir in remaining ingredients, cover and let stand for 5 minutes before serving.

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Skillet Gnocchi

1 tablespoon + 1 teaspoon Swanson Organic Extra Virgin Olive Oil
16 ounces gnocchi
1 medium yellow onion, thinly sliced
1/2 teaspoon Swanson Organic Garlic Powder
1/2 cup water
6 cups chard leaves, chopped
1 can Eden Foods Organic Diced Tomatoes with Basil
1 can Eden Foods Organic Navy Beans, rinsed
1/4 teaspoon Swanson Organic Black Peppercorns, ground
1/2 cup shredded part-skim mozzarella cheese
1/4 cup finely shredded parmesan cheese

Heat one tablespoon olive oil in a large non-stick skillet over medium heat. Add gnocchi and cook,
stirring often, for 5 to 7 minutes or until gnocchi are plumped and starting to brown.
Transfer gnocchi to a bowl.

In skillet, add remaining one teaspoon oil and onion and cook over medium heat for 2 minutes.
Stir in water and garlic powder. Cover and cook 4 to 6 minutes, or until the onion is soft.
Add in chard and cook, stirring, for 1 to 2 minutes, or until greens start to wilt.

Stir in tomatoes, beans and pepper and bring to a simmer. Stir in gnocchi and sprinkle with cheeses.
Cover and cook for 3 minutes, or until cheese is melted and sauce is bubbling.

Makes 6 servings. Serving size 11/2 cups.
Nutritional Breakdown (per serving):

Calories 273, Total Fat 7 grams, Saturated Fat 3 grams, Trans Fat 0 grams,
Monounsaturated Fat 4 grams, Polyunsaturated Fat .4 grams, Protein 13 grams, Sodium 460 mg, Carbohydrates 39 grams, Fiber 7 grams
Points Plus = 7 per serving
Swanson Health Products Healthy Recipe Skillet Gnocchi

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Eggplant Lasagna

2 large eggplants, sliced lengthwise 3/4-inch thick (8 slices)
5 tablespoons olive oil, divided plus more for baking dish
Coarse salt and freshly ground black pepper
1 cup thinly sliced cremini mushrooms
2 garlic cloves, minced
1 tablespoon oregano
1 (15-ounce) container whole milk ricotta cheese
2 large eggs
1 cup Mozzarella Cheese, grated
1 cup grated Parmesan, divided
2 tablespoons freshly chopped oregano leaves
2 cups Marinara Sauce, any brand

Preheat oven to 400°F.

Arrange sliced eggplant in a single layer on 2 sheet pans covered in parchment paper.
Brush on both sides using 3 tablespoons of oil and season with salt and pepper.
Roast the eggplant until it is soft and golden, about 15 minutes.

Meanwhile, in a medium skillet add the remaining 2 tablespoons of oil and the sliced mushrooms.
Saute until soft for about 7 minutes. Add the minced garlic and chopped oregano. Cook for another 2 minutes.
Once the mushrooms are cooked remove and set aside to cool.

In a large bowl add the ricotta, 1/2 cup Mozzarella, eggs, 1/2 cup Parmesan, oregano, mushrooms, 2 teaspoons of salt, 1/4 tsp. nutmeg
and 1/4 teaspoon pepper. Mix well. Brush an 8-inch baking dish with oil or spray Pam.

Spread half of the marinara sauce on the bottom of the prepared baking dish.
Lay 4 slices on top followed by the ricotta mixture. Lay another 4 slices of eggplant and finish with marinara sauce.
Top with the remaining 1/2 cup Parmesan and 1/2 cup Mozzarella. Bake until golden brown, at 350°F, for 30 minutes.

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Chicken and Polenta ala Grandma Pete

4 chicken thighs and/or 2 chicken breasts
2 teaspoons salt, to taste
1 teaspoon freshly ground black pepper, to taste
3 tablespoons olive oil
1 large red bell pepper, chopped
1 jalapeno pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup red wine
1 can tomato paste
2 lge. cans tomato sauce
1 ( 28-ounce) can diced tomatoes with juice
1 1/2 teaspoons dried oregano leaves or fresh
Flat leaf parsley
1/4 cup coarsely chopped fresh basil leaves
1 bay leaf
Pamesan cheese

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper.

In a large heavy saute pan or Dutch oven, heat the oil over a medium-high flame.
Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side.
Transfer the chicken to a plate and set aside.

Add the peppers, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes.
Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes.

Add the tomato paste, tomato sauce,tomatoes and with their juice. Season with fresh herbs.
Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer.
Transfer to oven for 1 hour or until chicken is tender.

Using tongs, transfer the chicken to a platter. Spoon the sauce over the chicken, then sprinkle with the parmesan cheese and serve.

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6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3 tablespoons sharp cheddar cheese

Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt.
Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender,
stirring often, about 15 minutes. Turn off the heat.
Add the cheese, and stir until melted. Serve with extra cheese.

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