Category: Italian Recipes

Italian recipes

October 3, 2014 Baking, Bread, Dessert, Italian Recipes

How to Bake Panettone – Italian Christmas Bread. Bake Your Own Italian Christmas Cake at Home.

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How to Bake Panettone - Italian Christmas Bread. Bake Your Own Italian Christmas Cake at Home.
Author: 
Recipe type: Christmas / Cake
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
 
Panettone is a fruity Italian Christmas bread. It has an astonishing shelf-life of months, and can be prepared well ahead of time. This Panettone recipe is quick and easy to make, even if you don't have a traditional Panettone tin.
Ingredients
  • 400g Strong white flour
  • 75g Butter, softened
  • 50g Caster sugar
  • A pinch of nutmeg
  • Rind of 1 lemon, finely grated
  • 2 Tsp Dried yeast
  • 2 Eggs, lightly beaten
  • 150ml Milk, warmed
  • 125g Seedless raisins
  • 50g Candied citrus peel
Instructions
  1. Place the flour in a large mixing bowl. Add the butter and using your fingertips, rub the butter into the flour until it resembles fine bread crumbs.
  2. Pour in the caster sugar, nutmeg, lemon and orange rind, yeast, raisins and candied peel.
  3. Add the eggs and the warm milk and mix this until a dough comes together.
  4. Turn the dough out onto a lightly floured work surface and knead this for 5 minutes until smooth and elastic, sprinkling a little flour on every time it gets too sticky.
  5. Return the dough to the bowl, cover with cling wrap and allow yo rise for 1 hour and 15 minutes in a warm place.
  6. Traditionally, panettone is baked in a tall cylindrical pan, 120mm or 5 inches in diameter, and 180mm or just over 7 inches tall. This is how you will bake the bread in a regular deep cake pan.
  7. Line the bottom of the pan with a circle of baking paper.
  8. Cut off a length of baking paper just slightly longer than the circumference of the pan. Fold the paper in half lengthways.
  9. Insert the paper into the pan to line the surround.
  10. After the first rise, punch the dough down, then tip it out onto the work surface. Knead the dough for 3 to 5 minutes, then transfer it to the pan. Press the dough into the pan, cover loosely with cling wrap and allow this to rise for a further 45 minutes in a warm place.
  11. Bake the panettone in a preheated at 180c or 350f for 45 minutes until it is a deep golden brown color and sounds hollow when tapped. Check the top for browning halfway through and cover loosely with foil if it is browning to quickly.
  12. Remove the loaf from the oven and turn it out onto a wire rack to cool. Sift a generous layer of icing sugar over the top of the loaf. Allow the loaf to cool completely before cutting.
  13. This loaf will keep for months stored loosely wrapped in a cool, dry place.

 

August 21, 2014 Accompaniments, Baking, Bread, Italian Recipes, Starters

Grissini – Italian Bread Sticks. How to make Crispy Italian Grissini Bread Sticks.

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Grissini - Italian Bread Sticks. How to make Crispy Italian Grissini Bread Sticks.
Author: 
Recipe type: Bread
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
 
This simple recipe video will chow you how to make traditional Italian Grissini bread sticks. These are served at the beginning of a meal with antipasta, soup or the entre'. This quick and easy Grissini - Italian bread sticks recipe makes 32 grissini.
Ingredients
  • 475g Strong white flour
  • 1½ Tsp sugar
  • 1 Tsp Salt
  • 1¼ Tsp Dried yeast
  • 3 Tbs Olive oil
  • 275ml Water
  • 50ml Unhulled sesame seeds
  • 20ml Fennel seeds
  • 1 Egg yolk lightly beaten with 15ml water
  • Salt flakes to season
Instructions
  1. Add the flour, sugar, salt and yeast to a large mixing bowl.
  2. Mix in the olive oil, then gradually add the water to make a soft dough.
  3. Turn the dough out onto a lightly floured work surface and knead for 5 minutes until it is smooth and elastic.
  4. Place the dough back in the bowl, cover with a towel and allow this to rise for 60 minutes.
  5. Tip the dough out, and knead again for 2 minutes, then divide the dough in half.
  6. Working with the first half, knead the sesame seeds into the dough until all of the seeds are incorporated and evenly distributed.
  7. Repeat this with the second half of the dough using the fennel seeds.
  8. Roll one half into a sausage and cut this into 4. Roll each of these into a sausage and divide these into 4. Repeat this with the second half of dough.
  9. Roll each of the 32 pieces into a thin rope of 25cm or 10 inches long.
  10. Transfer these to lightly grease baking sheets, cover loosely with cling film and allow the grissini to rise again for 30 minutes.
  11. Uncover the grissini and brush with egg yolk mix, then sprinkle lightly with salt flakes.
  12. Bake the grissini in a preheated oven at 200c or 400f for 6 to 8 minutes, until lightly golden and crispy.
  13. Remove the grissini from the oven and transfer them to wire racks to cool.

 

June 22, 2014 Fish Recipes, Greek Recipes, Italian Recipes, Main Courses, Mediterranean Recipes, Seafood

Crispy Deep fried Calamari Stuffed with Parmesan Lemon Rice. Crisp fried squid tubes stuffed with parmesan-lemon rice.

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Crispy Deep fried Calamari Stuffed with Parmesan Lemon Rice. Crisp fried squid tubes stuffed with parmesan-lemon rice.
Author: 
Recipe type: Seafood
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
 
Tender young calamari tubes stuffed with parmesan-lemon rice, crumbed and deep-fried to crispy, golden perfection. There are hundreds of stuffed calamari / squid recipes, so here is something a bit different to the rest.
Ingredients
For the filling
  • 120g / 12 Tbs Cooked long-grain rice
  • 20g Finely grated parmesan
  • 3 Tbs Lemon zest
  • ½ Tsp Salt
  • ½ Tsp Lemon pepper
  • ½ Tsp Garlic powder
To marinate the tentacles
  • Juice of half a lemon
  • Pinch of lemon pepper
  • Pinch of salt
For the coating
  • ½ Cup finely crushed cornfalkes mixed with ½ cup all-purpose flour
  • ½ Cup Tapioca flour
  • 2 Eggs lightly beaten
Other
  • 8 Young whole calamari including tentacles
  • Oil for frying
Instructions
  1. Combine all of the stuffing ingredients.
  2. Place the tentacles on a plate, squeeze the lemon juice over the tentacles, season with lemon pepper and salt.
  3. Using a narrow spoon, fill each calamari tube with 1½ Tbs of the rice mixture, then secure the ends of the tubes with toothpicks.
  4. To coat the tube, dredge the tubes in the tapioca flour, then the egg, followed by a good coating of the cornflake mixture.
  5. Transfer the tubes to a platter and allow the coating to set for 20 minutes.
  6. Half-fill your pan with oil, heat this to 180c / 350f.
  7. Carefully slide the tubes into the oil and fry for 90 seconds per side, then remove and drain on kitchen paper.
  8. Add the tentacles to the pan -- stand back when you do this, the oil will react quite violently to this.
  9. Fry the tentacles until the oil calms - about 45 seconds.
  10. Remove the tentacles from the oil and drain on kitchen paper.
  11. Arrange the tubes and tentacles on a platter and serve immediately with lemon wedges.

 

June 11, 2014 Cheese, Fish Recipes, Italian Recipes, Main Courses, Mediterranean Recipes, Seafood, Starters

Parmesan Crusted Baby Sole

Parmesan Crusted Baby Sole Recipe. Baby sole fried in butter with a crispy parmesan crust.


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Parmesan Crusted Baby Sole
Author: 
Recipe type: Seafood
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Parmesan Crusted Baby Sole. This simple recipe will receive accollades from your friends and family. Bay sole lightly coated in parmesan and lemon pepper, then butter-fried to crispy perfection fits the bill as the perfect starter, or as a main course by doubling the recipe.
Ingredients
  • 4 x Baby sole, 60-80g each
  • 1 Egg lightly beaten
  • 20g Parmesan, finely grated
  • 2½g Lemon pepper
  • 50g Butter
Instructions
  1. Pat the sole dry with kitchen paper, then paint with the egg.
  2. Combine the lemon pepper and parmesan, then sprinkle a thin layer of the mix onto a plate.
  3. Working with one sole at a time, press the sole into the mixture to get an even coating on each side of the fish. Repeat this with the remaining fish.
  4. Heat your pan over medium high heat, add the butter and fry the sole for 2 minute per side until crispy and golden.
  5. Transfer the sole to platters and serve with lemon wedges and the accompaniments of your choice.

 

June 9, 2014 Chicken Recipes, Greek Recipes, Italian Recipes, Main Courses, Mediterranean Recipes, Poutry

Chicken Schnitzel la Med

Chicken Schnitzel la Med. Schnitzel topped with herbed ricotta, peppers, olives and tomatoes


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Chicken Schnitzel la Med
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Chicken schnitzel is a standard dish served across the globe. This recipe takes chicken schnitzel to new heights, with a more flavorful crispier coating, and a Mediterranenan salsa combination of peppers, olives and ricotta cheese.
Ingredients
  • 2 Boneless, skinless chicken breasts
  • ½ Cup tapioca flour (can substitute cornflour)
  • 2 Eggs lightly beaten
  • ½ Cup finely crushed cornflakes mixed with ½ cup all purpose flour
  • ½ Green pepper, diced
  • ½ Red pepper, diced
  • ½ Yellow pepper, dised
  • 12 Calamata olives, pitted
  • 6 x Cherry tomatoes
  • 6 x Herbed ricotta balls, or herbed feta cut into cubes
  • 2 x 50g Butter
Instructions
  1. Roll out 40cm / 16 inches of cling-wrap. Place one of the breasts in the center, fold the plastic over.
  2. Using your meat mallet, tap the breasts down until they are 6mm (1/4 inch) thick.
  3. Drench the breasts in the tapioca flour, followed by the egg, then the cornflake mixture.
  4. Transfer the coated breasts to a platter and allow the coating to set for 20 minutes.
  5. While the coating sets, heat your pan over medium high heat, add half of the butter and fry the peppers for 5 minutes.
  6. Add the olives and tomatoes to the pan and fry for a further 5 minutes.
  7. Add the Ricotta or Feta to the pan and fry for another 2 minutes. Scoop the salsa from the pan leaving as much butter behind as possible.
  8. Add the other half of the butter to the pan and carefully slide the schnitzels into the pan.
  9. Fry the schnitzels for 3 minutes per side, then another minute on each side. Transfer the schnitzels to serving platters.
  10. Return the salsa to the pan pan, fry briefly to re-heat, then spoon the salsa over the schnitzels and serve immediately.

 

 

April 24, 2014 Accompaniments, Cheese, Italian Recipes, Mediterranean Recipes

Mediterranean Garlic & Herb Cream Cheese in Olive Oil

How to make Mediterranean cream cheese


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Mediterranean Garlic & Herb Cream Cheese in Olive Oil
Author: 
Recipe type: Cheese
Cuisine: Mediterranean
 
This unique garlic and herb cream cheese is rolled into little balls and preserved in olive oil. This cheese compliments any table and is also a great gift for friends and loved ones. This recipe makes a full kilogram or 2.2 pounds of cream cheese at a fraction of the cost of store bought products. For more great "Learn to Cook" video demonstrations, please subscribe to our channel!
Ingredients
  • 4lt Full cream milk
  • 4Tsp Citric acid, dissolved in 250ml of hot water
  • ½ Tbs Cheese salt (or Kosher salt / non-iodated sea salt)
  • 1Tsp Garlic powder
  • Olive oil
  • Dried Italian herb mix
  • 250ml / 1 cup Cultured sour cream
  • 4 x 330ml Glass preserving jars
Instructions
  1. In a large pot, heat the milk over medium low heat until the temperature reaches 90c or 194f
  2. Remove the pot from the heat and pour in half of the citric acid solution while stirring the milk
  3. The curds will start to separate from the whey, but the whey will still be cloudy
  4. Continue to add small amounts of the citric acid, little by little, stirring continuously, until the whey is totally clear
  5. Line a large colander with cheese cloth or butter muslin and strain the curds from the whey. Discard the whey.
  6. Fold the cloth over the cheese, place a plate on top of the cloth, place a weight on top of the plate. A weight of around 2-2.5kg (4.4-5lb) will be fine. A bag of sugar, rice or salt will do.
  7. Allow the cheese to press and drain for 20 minutes
  8. Transfer the cheese to a large mixing bowl and briefly break up the curds with a spatula
  9. Pour in the sour cream and mix it in thoroughly
  10. Add the salt and garlic powder and mix them in thoroughly
  11. Sterilize the jars in your dishwasher on the hottest setting
  12. Pour a little olive oil into the bottom of each jar
  13. Sprinkle a thin layer of Italian herb mix onto a flat plate
  14. pick up a slightly heaped teaspoon of cheese with 2 teaspoon and compress the cheese
  15. Drop the cheese onto the plate and using your fingers, lightly press the cheese into a ball, then drop it into one of the jars. Repeat this until all the jars are full, topping up the oil as you go.
  16. Top all of the jars up until all of the cheese is covered with oil and close the jars.
Notes
  1. This cheese will last indefinitely in your refrigerator, and will improve with age.

 

April 23, 2014 Italian Recipes, Main Courses, Pasta, Sauce Recipes

Fettuccine Alfredo – Pasta with Alfredo Sauce

How to make fettuccine alfredo. Pasta alfredo recipe.


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Fettuccine Alfredo - Pasta with Alfredo Sauce
Author: 
Recipe type: Pasta
Cuisine: Italian
Serves: 2
 
Fettuccine Alfredo is one of the simplest yet tastiest of all pasta dishes. You can use any shape of pasta, even although the tradition cut is fettuccine. For the best results with the Alfredo sauce, use real butter and good quality parmesan. Margarine will spoil the dish entirely. For more "Learn to Cook" demonstration videos, please subscribe to our Youtube channel!
Ingredients
  • 200g Fettuccine
  • 1 Clove garlic, finely chopped
  • 1 Tbs Butter
  • ½ Cup cream
  • ¼ Tsp Salt
  • Black pepper to taste
  • ¼ Cup parmesan cheese, grated
  • Extra shredded parmesan for topping
Instructions
  1. Follow the package instructions and cook the fettuccine, drain and keep warm
  2. Heat a pan over medium heat, melt he butter and fry the garlic for 30 seconds
  3. Add the cream, season with the salt and pepper and bring to the boil. Allow this to boil until the cream has thickened slightly - about 3 minutes
  4. Remove the pan from the heat, add the grated parmesan cheese and stir it until totally combined
  5. Pour the fettuccine into the pan and toss it until all of the pasta is evenly coated
  6. Serve the pasta into 2 bowls, top with shredded parmesan and serve immediately

 

April 20, 2014 Cheese, Italian Recipes, Main Courses, Mediterranean Recipes, Pasta, Sauce Recipes, Vegetable

Fettuccine with Creamed Spinach, Crispy Bacon & Feta

Pasta with creamed spinach, bacon and feta. Creamed spinach recipe.


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Fettuccine with Creamed Spinach, Crispy Bacon & Feta
Author: 
Recipe type: Pasta
Cuisine: Italian
Serves: 4
 
This pasta dish is creamy and full of awesome flavor. Creamed spinach, bacon and feta make a perfect combination.
Ingredients
  • 500g Packet of fettuccine pasta
  • 300g Spinach, stalks and main veins removed
  • 300g Streaky bacon, chopped
  • 150g Feta cheese
  • 4 Cloves garlic, finely chopped
  • 250ml Cream
  • Parmesan cheese to garnish
Instructions
  1. Follow the package instructions and cook the fettuccine. Keep warm.
  2. Heat a pan over medium high heat and fry the bacon for 8-10 minutes, stirring regularly, until it is crispy and golden.
  3. Just before removing the bacon from the pan, add the garlic and stir it in for about 30 seconds, until it is fragrant
  4. Scoop the bacon and garlic from the pan leaving as much of the fat behind as possible
  5. Add the spinach to the pan and stirfry until it is totally wilted and tender. Depending on the size of your pan, you may have to do this in 2 batches.
  6. Remove the spinach from the heat and transfer it to a large mixing bowl. Using your stick blender, puree the spinach until smooth
  7. Crumble the feta into the spinach and mix in well.
  8. Add the bacon and stir in, then pour in the cream and mix until everything is totally combined.
  9. Re-heat your pan to medium high heat, add the creamed spinach sauce to the pan, bring to the boil and boil briefly until the cream thickens slightly.
  10. Share the fettuccine among four pasta bowls, top each one with the creamed spinach sauce.
  11. Grate a little parmesan cheese over the top of each bowl and serve immediately.

 

March 27, 2014 Accompaniments, Greek Recipes, Italian Recipes, Mediterranean Recipes, Vegetable

Mediterranean Roasted Vegetables

Greek Roasted Vegetables


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Mediterranean Roasted Vegetables
Author: 
Recipe type: Vegetarian
Cuisine: Mediterranean / Greek
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Aromatic roasted peppers with roasted onion and whole garlic.
Ingredients
  • 2 Red peppers cut into to chunks
  • 2 Yellow peppers cut into chunks
  • 2 Green peppers cut into chunks
  • 1 Head of garlic, separated but with the skin on
  • 4 Medium onions, cut into eighths
  • Olive oil
  • Salt and pepper
Instructions
  1. Cut the peppers into chunky bits (see "How to Core a Pepper"
  2. Separate the head of garlic, and cut the onions
  3. Arrange all of these in a roasting pan. Drizzle liberally with olive oil and season with salt and pepper
  4. Roast in a preheated oven at 180c / 350f for 1 hour, until the peppers are tender and have taken on color and the garlic is mushy
  5. Remove from the oven and serve immediately

 

February 19, 2014 Accompaniments, Bread, Italian Recipes, Pizzas

Focaccia Bread

Learn how to make focaccia bread with this easy focaccia bread recipe


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Focaccia Bread
Author: 
Recipe type: Bread
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
 
This colorful, aromatic bread is simple to make. Please view the video to see the kneading process.
Ingredients
For the Dough
  • 475g Bread flour
  • 1 Tsp Sugar
  • 1 Tsp Salt
  • 1½ Tsp Dry yeast
  • 3 Tbs Olive oil
  • 275ml Warm water
For the Topping
  • 4 Cloves garlic, roughly chopped
  • ¼ Green pepper, cut into 15mm squares
  • ¼ Red pepper, cut into 15mm squares
  • 12 Calamata olives
  • 1 Round of quality feta cheese
  • 80g (scant 3oz) Mixed cheddar and mozzarella grated
  • 3 Tbs Olive oil for brushing and drizzling
  • Dry Italian herb mix to taste
  • Coarse / flaked salt to taste
Instructions
  1. Add all of the dry dough ingredients to your mixing bowl
  2. Mix these thoroughly, make a well in the center, and add the warm water and oil
  3. Using a wooden paddle, mix the ingredients until the dough comes together and comes away from the sides of the bowl
  4. Turn the dough out onto a lightly floured work surface and knead the dough. Knead the dough lightly, but firmly. Rough handling of the dough will result in tough bread
  5. After 5 minutes, the dough will be smooth and elastic. Return the dough to the bowl, cover with a damp towel, and allow to rise for 60 minutes
  6. Punch the dough down and turn it out onto your work surface
  7. Divide the dough into 2 equal pieces and transfer them to a lightly oiled baking sheet
  8. Press the pieces into oval disks just a bit bigger than an adult hand
  9. Brush the bread liberally with olive oil and then scatter the garlic evenly over the surface
  10. Press the peppers and olives into the suface of the bread
  11. Scatter half of the cheese mix over each of the focaccia
  12. Crumble the feta over the loaves, and scatter with Italian herb mix
To Bake the Focaccia
  1. Pre-heat your oven to 200c / 400f / Gas Mark 6
  2. Bake the loaves for 15-20 minutes until lightly browned
  3. Remove the loaves from the oven and transfer them to a cooling rack
  4. Drizzle the loaves with the remaining olive oil, scatter with the flaked salt, an allow to cool for 15 minutes before slicing and serving

 

Bread, Italian Recipes, Main Courses, Pizzas

No-Knead Pizza Dough

Learn how to make pizza bases with this no-knead pizza dough recipe


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No-Knead Pizza Dough
Author: 
Cuisine: Italian
 
This no-knead pizza dough recipe takes all the guess-work and hassle out of making your own pizza bases. This recipe will make 4 x 30cm pizza bases (12in)
Ingredients
  • 500g All purpose flour
  • ¼ Tsp Dry yeast
  • 2 Tsp Salt
  • 1½ Cups Water
Instructions
  1. Add all of the dry ingredients to a mixing bowl
  2. Mix the ingredients thoroughly, make a well in the center, and pour in the water
  3. Using a wood paddle, mix the dough until it is completely combined and it comes away from the bowl cleanly
  4. Cover the bowl with cling-wrap and allow the dough to stand for 18hrs at room temperature
  5. Turn the dough out onto a floured surface, pat it down, and divide it into 4 equal pieces
  6. The dough is now ready to roll out, or please go to our next video, "The Coolest Pizza Trick Ever!" - you check it out by clicking here!

 

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