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Italian Recipes: Best Cuisine - 32 Delicious Recipes
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About this ebook
If you love good Italian Cuisine, and would love to make it yourself, here is a phenomenal guide to 32 great recipes for delicious Italian Dining. Easy to find ingredients from any supermarket, simple ingredient lists, instructions for preparation, even photos makes this one of the easiest to follow guides to prepare your own Italian Restaurant quality meals in your own home. Here's just a sample of what you'll find in this Italian Recipe - Best Cuisine - guide:
Samples of our great recipes include: Filet Mignon with Arugula Salad, Chicken Puttanesca, Steak Pizzaiola on Ciabatta, Chicken and Gorgonzola Cheese, Italian Meatballs, Arrosto di Agnello, Classic Osso Buco, Italian Pork Chops with Mushrooms, Veal Scaloppine With Mushrooms, Italian Meatball Sandwich, Lemon Pepper Shrimp Scampi, Baccalà Campagnolo, Lobster «Fra Diavolo», Italian Stuffed Clams, Foriana Sauce, Pasta with Zucchini and Toasted Almonds, Orecchiette with Ricotta and Chard Pan Sauce, Bolognese Lasagna with Porcini-Ricotta Filling, Porcini-Parmesan Sauce, Baked Ziti With Thick Rich Meat Sauce, Fettuccine Alfredo, Eggplant Parmigiana, Melanzane Alla Parmigiana, Fagiolini al Pomodoro, Tiramisu with Coffee Chocolate Crumble, Passion Fruit Pannacotta, and more.
Author
Dr. Jay Polmar
Dr. Jay Polmar has created a unique world of self-empowered thought to help you create the reality that you desire. Starting from the very first book that you read, you will realize your own power surfacing. Welcome to your own self-empowered world!
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Book preview
Italian Recipes - Dr. Jay Polmar
RECIPE 1
FILET MIGNON WITH ARUGULA SALAD
4 SERVINGS
INGREDIENTS
Cooking spray
4 (4-ounce) beef tenderloin steaks, trimmed
½ teaspoon salt, divided
¼ teaspoon black pepper, divided
2 teaspoons butter
½ cup prechopped red onion
1 (8-ounce) package presliced cremini mushrooms
2 tablespoons fresh lemon juice
1 (5-ounce) bag baby arugula
PREPARATION
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle beef with ¼ teaspoon salt and 1 8 teaspoon pepper. Add beef to pan; cook 4 minutes on each side or until desired degree of doneness. Remove beef from pan; keep warm.
Melt butter in pan; coat pan with cooking spray. Add remaining ¼ teaspoon salt, remaining 1 8 teaspoon pepper, red onion, and mushrooms to pan; sautè 4 minutes or until mushrooms release their liquid. Combine juice and arugula in a large bowl. Add mushroom mixture to arugula mixture; toss gently to combine. Arrange 1½ cups salad mixture on each of 4 plates; top each serving with 1 steak.
RECIPE 2
CHICKEN PUTTANESCA
4 SERVINGS
INGREDIENTS
1½ tablespoons olive oil, divided
4 (4-ounce) skinless, boneless chicken breast cutlets
¼ cup minced fresh onion
3 garlic cloves, minced
2 cups chopped tomato
¼ cup sliced green olives
1 tablespoon chopped fresh oregano
1½ teaspoons capers, chopped
½ teaspoon crushed red pepper
¼ teaspoon salt
1 canned anchovy fi llet, chopped
PREPARATION
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; cook 5 minutes or until done, turning once.
Remove chicken from pan; keep warm. Add remaining 1½ teaspoons oil, onion, and garlic; sautè 1 minute. Add tomato and remaining ingredients. Bring to a simmer, and cook for 9 minutes or until sauce is slightly thickened, stirring occasionally. Serve chicken with the tomato mixture.
RECIPE 3
STEAK PIZZAIOLA ON CIABATTA
4 SERVINGS
INGREDIENTS
1 pound boneless sirloin steak, trimmed and cut into ¼-inch slices
4 teaspoons olive oil, divided
½ teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
2 teaspoons minced fresh garlic
1 tablespoon fresh oregano
1 (28-ounce) can unsalted whole tomatoes, undrained
4 (1-inch-thick) slices ciabatta bread (about 5 ounces)
2 ounces shredded part-skim mozzarella cheese (about ½ cup)
½ cup torn basil leaves
PREPARATION
Preheat broiler to high.
Heat a large skillet over high heat. Combine steak and 1 teaspoon oil in a large bowl; toss to coat. Sprinkle steak with ¼ teaspoon salt and ¼ teaspoon pepper. Add steak to pan; cook for 2 minutes or until browned, stirring occasionally. Remove steak from pan.
Reduce heat to medium-high. Add remaining 1 tablespoon oil to pan, and swirl to coat. Add garlic, and sautè for 30 seconds. Add oregano, remaining ¼ teaspoon salt, remaining ¼ teaspoon pepper, and tomatoes. Reduce heat, and simmer 6 minutes, mashing tomato mixture with a potato masher. Return steak to pan,
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