Old Country Italian Wedding Soup

12 cups chicken broth (about 2 large cans)
6 chicken breasts
2 celery stalks, chopped
1 small onion, chopped
2 medium carrots, chopped
1 bag (16 oz size) frozen meatballs (plain)
1 tablespoon fresh chopped Italian parsley
salt and pepper to taste
1/2 cup grated Parmesan cheese
1 cup Acini de Pepe pasta, uncooked (or other small pasta you like)

In a large soup pot over medium heat, bring the chicken broth to a boil, then add in the chicken, celery, onion, and carrots, reduce heat and simmer slowly until the chicken is completely cooked. Remove chicken from the soup pot and set aside.

Add to the soup pot the meatballs, parsley, salt, pepper and Parmesan cheese and cook until the meatballs are almost cooked, then add the pasta and continue simmering until the pasta are cooked al dente (use the package as a guideline for time).

Cut up the cooked chicken you have set aside, then add the chicken back into the soup pot and cook just until the chicken is warmed through again.

When ready to serve, ladle into bowls, and sprinkle with more Parmesan cheese and parsley if you like.

Sweet Surprise Tomato Basil Soup

1/4 cup unsweetened apple juice
1 teaspoon olive oil
2 garlic cloves, grated
1/2 red bell pepper, diced
1/2 sweet onion, diced
1 cup vegetable or chicken stock
4 cups diced tomatoes (fresh or canned)
1/3 cup pasta (suggest orzo)
1/4 cup fresh basil, chopped 

Heat the apple juice and olive oil in a soup pot over medium heat. Add to the soup pot the garlic, red bell pepper, and onion and cook for 5 to 7 minutes or until the veggies are soft (making sure the onion doesn't brown). Drizzle in just a touch more apple juice if the veggies start to stick to the pot.

Add the broth and diced tomatoes, bring to a boil, then add the orzo (or other small pasta you choose) and turn heat down just to stay at a slow bubble, and cook, stirring often, for 5 minutes.

Put lid on pot, turn heat down to low, and simmer for 15 minutes.

Remove the pot from the heat, uncover the pot, stir in the basil, and serve immediately.

The Sure Way To Become A Good Cook

The art of cooking is a very handy skill to have. Pretty much everyone loves food, even more so when you or someone you love cooks the meal. However, not everyone is a skilful as they would like to be. In this article is advice and tips on how to get better at it.

When you are baking pastry crusts, try increasing the cooking time a bit. Pastry crust should be baked to a golden caramel color rather than a pale blond shade. The darker color results when the sugar from the crust has started to caramelize and will have a much sweeter and crisper flavor.

It is absolutely essential that you have sharp knives whenever you cook. Knives that have been allowed to dull are dangerous and difficult to use. If you use a dull knife you will need to exert more force to get the job done and run the risk of cutting yourself, whereas with a sharpened knife you can do your prep work easier and quicker.

When cooking for someone who is important to you, it's best to prepare something that you are skilled at making. Don't attempt cooking experiments or recipes you've never tried before. This will help to make cooking more enjoyable and less stressful.

Do you enjoy preparing dishes that contain fresh basil? Place your basil into a large glass. Put enough water into the glass to cover the stems but not the leaves. When you do this, it easy to store and stays fresh for several weeks. The basil will grow roots if you occasionally change the water. While the basil is alive and thriving, make sure you trim the leaves in order to progress the growth of the plant. You will have plenty of fresh basil on hand.

They are known to soak up water like a sponge. Instead of this, you should use a clean, wet cloth, and proceed to wipe the mushroom off by using your hands.

Once in awhile, burgers stick to the cooking surface making it nearly impossible to get them off in one piece. Because of this, you should use vegetable oil to brush the grill prior to cooking so that you can prevent the meat from sticking.

As you can see, cooking can be easy. With the right techniques, creating delicious dishes for family and friends can suddenly become a breeze! Now that you have been introduced to these great tips and tricks, you just need to make the time to go and give them a try!

Creamy Italian Shrimp Fettuccine

1/2 lb fettuccine
1 tsp salt
1 cup fresh broccoli florets, small bite size
1 Tbsp olive oil
1 garlic clove, minced
1 lb cleaned pre-cooked shrimp, thawed if frozen
1 container (10 oz) 'Savory Lemon And Herb' cooking creme
1/4 cup milk
1 medium Roma tomato, diced
Parmesan cheese for serving, optional

Bring a large pot of water to a boil, add the salt, then add fettuccine and cook until just a few minutes from becoming al dente, then add the broccoli and cook until pasta becomes al dente and broccoli is tender. Drain and put back in pot to keep warm.

In a large skillet over medium heat, add the olive oil and when hot add the shrimp and cook until shrimp is almost heated through, then add garlic and cook for 1 more minute until garlic is fragrant and shrimp is hot.
Turn heat down to low, add the cooking creme and the milk, stirring to combine and cook for about 1 or 2 more minutes just until heated through.

Pour this creamy shrimp mixture into the still hot pasta/broccoli in the pot; toss to coat well, then add the tomatoes and serve in shallow bowls or plates. Top with grated Parmesan cheese if desired.

Italian Strawberry Risotto

6 Tbsp unsalted butter
1/4 cup leeks, finely chopped
2 cups Arborio rice
2/3 cup dry white wine
4 cups chicken broth, heated
1 cup strawberries, sliced
1/2 cup Parmigiano-Reggiano cheese, grated

In a heavy saucepan over medium heat, melt the butter, then add the leeks and cook until they become translucent.

Add the Arborio and stir to coat well with the melted butter and leeks.

Slowly start pouring in the wine in small portions, stirring constantly, and letting each portion of wine get absorbed before adding more. Remember to keep stirring while you do this.

Once all the wine has been used, start to add the broth, 1 ladle at a time, stirring until it has been absorbed.

Continue to add the broth a ladle at a time, stirring continuously, waiting until that ladle is absorbed, then adding another, and continuing.  This will take about 20 to 25 minutes. The rice will get creamy and tender, but should still have some 'al dente' feel to it.

Remove the saucepan from the heat and stir in the sliced strawberries and cheese, stirring to melt the cheese.
Serve warm or room temperature.

Learn The Simple Tips You Need To Make Your Cooking Stand Out

You must become skilled to do this. Regardless of why you are trying to start cooking, the information will be rewarding. Read some great tips on how to become a better cook.

If you keep herbs and spices handy, make sure you are keeping them in a dark, cool area. Heat, humidity, and light will all weaken your spices' flavor. As a general rule, keep your ground spices no more than one year. Whole spices have a longer shelf-life and can hold their flavor for about three years. When spices are stored in the correct manner, they will stay fresh for much longer.

All of the prep work can be done ahead of time. Be prepared in advance to make your cooking go smoothly. When you have a schedule as to how long you plan to be cooking, things can get a little stressful in the kitchen. Get everything prepared at least a day ahead of time.

Stir-fry meat needs to be sliced thin, on the bias. This can get a little tricky and does tend to take up some time. You should take the meat out when it reaches a firm state yet not frozen, and slice across the grain at an angle of 45 degrees.

When cooking for someone that you want to impress it is important to make sure that you are preparing a meal that you have prepared before and know you can prepare well. Do not attempt to whip up a new dish or use an ingredient you have never used before. Avert a stressful experience and enjoy the occasion.

Quickly cooking veggies is preferable to slow-cooking methods. Using slow cooking methods can rob vegetable of their taste and nutritional value. If you do this, it will provide you a vegetable that is higher in nutritious value. So in summary, cook your vegetables for the shortest amount of time possible.

Regardless of the recipe, you can always bet that a fresh ingredient is better than its dried or frozen counterpart. Use fresh ingredients whenever possible, as they make the food more flavorful, and they may cost less over the long run.

Are you prepared to start utilizing the advice given to you in this article? Use the tips mentioned in the article to help make you the best cook you can be. Whatever your motivation is for learning to cook, you can gain great satisfaction preparing a meal with your own hands! It will take practice and determination to improve your cooking. Good food, like all good things, is worth the work.

Italian Spinach Quinoa Tossed With Basil Pesto

2 cups tightly-packed chopped fresh basil
1/3 cup flax oil
1/3 cup olive oil
1/2 cup hemp seeds or pine nuts
2 to 4 garlic cloves
3/4 tsp kosher salt
4 cups cooked quinoa (still warm or chilled)
1/2 cup sun-dried tomatoes, soaked in hot water until soft, cut into thin strips
2 cups baby spinach, cut into thin strips

In your food processor, put first 6 ingredients and process until smooth and creamy.

Put the cooked quinoa, tomatoes, and spinach in a large bowl, then pour in the pesto from the food processor. Toss to combine. Serve room temperature or chilled.

Ideas For Creating Great Meals At Home

Everyone is not a good cook and even if you are, you can get better! Cooking is a skill that many people refine over the long term. This article will provide some great ways to improve the ways your dishes come out. These pieces of advice will assist you in improving your cooking approach.

You should store all herbs and spices in cool, dark places. Their flavors suffer when they are exposed to heat, light, and humidity. It has been found that ground herbs and spices maintain their flavor for roughly a year. Spices that are whole will retain flavor longer, closer to 3-5 years. When stored in the correct place, they will keep their freshness for longer.

You need to prepare to cook a meal before you can actually cook it. Review your recipes, and be certain the ingredients are readily available in your kitchen. Put everything you need to cook the dish out the night before. Make sure you have all the cooking equipment and ingredients required. With the right groundwork, you can enter your kitchen confidently and get right to work whipping up a fantastic meal.

Boiling vegetables is a cooking process that decreases valuable nutrients in them. To preserve their vitamins and minerals, cook vegetables quickly by steaming them or frying them. They can also be enjoyed raw.

Garlic is amazing, but comes at the cost of smelly hands. To remove the lingering odor after working with these ingredients, thoroughly rub your hands on something made from stainless steel, such as the inside of your sink or the handle of a butter knife. Not only does this remove the smell of the odoriferous food ingredient from your hands, it also keeps this odor from passing to other foods that you are about to handle.

Burgers cooked on the grill are delicious; however, many times they stick to your grill. To prevent this, brush the grill with a bit of vegetable oil to keep your foods from sticking.

Soy products and beans are a wonderful place to get protein if you need to add some to your diet. They are also easily located at almost every grocery store. The tofu can be lightly seasoned and pan fried, which makes for a great alternative to meat. Beans boiled with herbs is a flavorful source of protein.

Learning new things is always exciting, and that goes for cooking, too! This can be exciting, just like eating! This article has hopefully provided you with some practical advice which will enable you to improve your cooking skills and maybe even inspire you to experiment with new flavors and spices in the kitchen. Cooking is a never ending journey.

Italian Cannellini Soup

8 ounces dried cannellini beans
6 sage leaves
2 garlic cloves
dash kosher salt
olive oil
3 carrots, diced small
2 celery stalks, diced small
1 dried chili pepper, diced (seeds removed)
4 large tomatoes, chopped small
5 ounces ditalini (or other small) pasta

Put the beans in a large glass bowl and cover with lots of water. Let soak overnight. Drain the water that the beans soaked in overnight, put the beans in a large (8 quart) soup pot, fill with fresh water and the sage leaves and garlic cloves.

Cook the beans for 2 hours or until they are tender, over low heat. When beans are almost tender, add the kosher salt.

Meanwhile, put a skillet over low heat, add olive oil, carrots, celery, and chili pepper, and cook until veggies are tender, stirring often.

When beans are cooked and tender, ladle out most of the cooked beans (working in sections) into your food processor and puree, removing to a bowl and continuing until most of the beans are pureed.

Pour the pureed beans back into the soup pot, add the vegetables from the skillet to the pot, add the tomatoes, and simmer on low heat for 30 minutes, stirring often, maintaining a gentle bubble.

Add the pasta to the pot, and continue simmering until the pasta is al dente, then serve in deep bowls.

Italian Sausage And Bean Soup With Pasta

1 pound Italian sausage
1 cup onion, chopped
2 tsp olive oil
28 ounces diced tomatoes
1 cup pasta (shells, penne, ziti, or other sturdy pasta)
2 chicken bouillon cubes
3 1/2 cups water, hot
18 ounces kidney beans, drained

Brown the sausage and onion in the oil in a large skillet over medium high heat for approximately 5 minutes. 

Once the sausage and onion have been browned, add the tomatoes with their juice, the pasta, bouillon cubes, and water.  Bring to a boil, reduce the heat, then add the kidney beans.

Make sure soup is just simmering, then cover pot, and simmer for about 10 to 15 minutes or just until the pasta is al dente.

How You Can Cook Gourmet Meals At Home

Cooking can be a tough trick to master. If you are just learning the basics of cooking, start with simple recipes that include some of your favorite ingredients.

A good tip when cooking with oil is to put it on the sides of the pan so it's already hot when it slides down into the food. Your food will taste better, and you will not have a lull in the cooking process waiting for the oil to heat up.

Consider freezing your meat a bit so that it will be easier to slice. This is perfect for meals that require really thin meat such as Chinese or Thai dishes. When you slightly freeze the meat, the fibers don't extend as easily, and therefore slicing is much cleaner. Make sure that you let the meat thaw before cooking, so the meat is cooked evenly.

If you do any lengthy cooking process like boiling, many of the nutrients will be cooked out. To keep them nutritious, try quickly cooking them, like sauteing or steaming. You can also enjoy them raw.

If you have a meal that is important, like for a date or your boss, try cooking one of your better dishes so that you are familiar with it and know it tastes good. Avoid the temptation to try a new dish or ingredient. This will ensure that your cooking experience is stress-free.

Have you felt bad before when you have had to throw away your moldy fruit? You may have wondered whether you should just cut out the part that had mold and use the rest. Unfortunately, there isn't any way to save fruit that has begun to rot. Get rid of anything that has mold on it. Mold goes deeper than the eye can see and could be very harmful.

If you have turkey for a meal, whether it's on a holiday or another occasion, make sure you keep the leftovers. Cut up the meat instead, put it in a container, and freeze it. The turkey will remain fresh for several weeks so you can make delicious sandwiches or a turkey salad.

A good cook will have their utensils and ingredients well organized. An unorganized kitchen is an unhappy kitchen. You will have difficulty finding what you want to make your delicious recipes. Try to keep similar things in one place. To be more specific, put peanut butter and jelly on the same shelf, since they both serve the same purpose.

Cooking is something that you can always improve, especially if you apply the tips provided. Now that you have the knowledge you need, it's up to you to start implementing it in the kitchen! You can now create fabulous dishes to wow your friends and family.

Italian Roasted Red Bell Pepper Tarts

1 sheet of puff pastry, thawed
1 cup roasted red bell peppers, pureed in blender or food processor
3/4 cup milk
1 Tbsp tomato paste
1 Tbsp flour
3 lightly beaten eggs
1/4 cup Asiago cheese, grated
1 Tbsp fresh thyme, chopped
salt and pepper to taste

Preheat oven to 425 degrees. Cut puff pastry to fit 4 to 6 tart tins (depending on size). Lightly settle the puff pastry into the tart tins, trim the edges, then set on a baking sheet and bake in preheated oven for 5 or 6 minutes.

Remove and reduce the oven temperature to 325 degrees.

In a bowl, whisk together the remaining ingredients, taste and adjust salt and pepper seasoning.
Pour this mixture into the baked tart shells and place them back in the oven to bake for 15 to 20 minutes or until the filling is set.

Remove and allow to cool slightly before serving.

Roasted Cauliflower With Mushroom Wine Sauce Recipe

1 large head cauliflower, core removed
1 Tbsp olive oil
salt and black pepper to taste
2 finely minced shallots
1 cup fresh mushrooms, sliced
1 to 2 Tbsp capers
3 Tbsp lemon juice
1/3 cup dry white wine
1/4 cup fresh flat leaf parsley
4 lemon slices

Preheat oven to 425 degrees.

Put cauliflower on a cutting board and segment/cut into 1 inch pieces.

Put on a baking sheet, drizzle with the olive oil, and sprinkle with salt and pepper to taste.

Put in oven and roast for approximately 30 minutes or until cauliflower is tender and has begun to brown lightly. Turn once after about 15 minutes of roasting to make sure the cauliflower cooks evenly.

Meanwhile, in a large skillet over medium heat, add a little oil and the shallots and cook, stirring, for a couple minutes. Add the mushrooms and cook until softened, about 3 or 4 minutes.

Add the capers, lemon juice, and dry white wine, stir, cooking until the liquid reduces a little. Remove from heat and add the parsley, stir.

To serve, divide the roasted cauliflower onto 4 plates, spoon the mushroom sauce over, then top each serving with a lemon slice.

Hate To Cook Then Check Out These Tips!

Cooking on a daily basis can become mundane very quickly. Instead, how about training yourself on new and creative cooking techniques? You can then turn this craft into not only a way to feed your hungry family a nutritious meal, but also an enjoyable hobby that will provide you with an unending supply of new tricks and techniques. Below, you will see some great tips that will make cooking fun and exciting for you.

Meat is not the only use for this seasoning. Experiment with adding it to roasted seeds such as sunflower or pumpkin, or even sprinkle into salads and egg dishes. Everyone will love the flavor and ask you for your secret ingredient!

Mushrooms soak up water that you don't want to be added to the recipe. Instead, you want to wet a clean cloth and use that to wipe the mushroom off.

Have you had trouble trying to figure out exactly how long to grill your meats? It is a great idea to utilize a meat thermometer to make sure you cook the meat properly. If the meat you are cooking is thicker than 4cm, close the grill door halfway to reduce the time it takes to grill.

If you are looking for ways to include more protein to your daily diet, look no further than beans and tofu. Most grocery stores sell both items. You can pan fry the tofu with a few seasonings to have a delicious meat alternative. Likewise, beans cooked with herbs can also be a flavorful dish.

Sauteing vegetables in a small amount of chicken broth is a healthy and delicious way to cook. The broths adds some additional flavor, and reduces or eliminates the need to use cooking oil to prepare them. This method of cooking vegetables will be tasty and rich in nutrients.

If a recipe calls for milk or water, try some other flavorful liquid to enhance the flavor of your dish. Use chicken broth, beef, or juice in places where you would normally use water. Substitute sour cream, buttermilk or even yogurt in place of regular milk. Mixing up the base of your sauces and soups is a great way to liven up old recipes.

If you use these tips, you can turn cooking into a fun hobby. When you learn to cook, you will learn about food, have fun, and have lots of good things to eat. You can even learn about yourself, as you learn what you love to cook. When you begin to enjoy cooking more, your meals will be tastier, and you will learn to have fun doing it.

Easy Ricotta Gnocchi

3 lbs ricotta, drained overnight*
2 tsp sea salt
6 large egg yolks
1 cup flour

*The ricotta should be drained overnight in the refrigerator, through a sieve or colander covered with cheesecloth.

Remove the ricotta from the refrigerator after it has drained overnight and dump it into a large bowl.

Into the ricotta, add the sea salt and egg yolks and mix together, then gently fold in 3/4 cup of flour until a dough forms. (Note: the less you work the dough, the more tender the gnocchi will be.) Cover the bowl and place in the refrigerator for 30 minutes.

Prepare your work surface by sprinkling with flour, then sprinkle two baking sheets with flour.

Divide the dough into four even portions, take each portion and roll with your hands into 1 inch thick 'ropes.'
Sprinkle a knife with a little flour and cut each rope into 1 inch chunks.

Put the chunks on prepared baking sheets, lightly dust the top of the chunks with flour. Put the baking sheets into a freezer for 1 day before continuing.

When ready, put a very large pot of salted water on the stove, bring to a boil, drop in FROZEN gnocchi (do not overcrowd the pot) and continue boiling gently until the gnocchi floats to the surface.

Remove the gnocchi with a slotted spoon and put on a warm plate; set aside.

Continue cooking gnocchi this way until you have all you want.

Serve warm with marinara, pesto, tomato sauce, herbs, and Parmesan as desired.

Quick And Easy Herbed Parmesan Flat Bread

1/8 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp dried basil
1/3 cup grated Parmesan
1/3 cup mayonnaise
1 bunch green onions, chopped 
12 ounces refrigerated flaky biscuits

Preheat oven to 400 degrees.

In a bowl, combine all ingredients except biscuits; mix well.

Spread biscuits out onto a work surface and press each lightly to form a 4 inch circle; set on an ungreased baking sheet.

Evenly divide the mixture between each biscuit, making sure to spread leaving a small area around the edge of the biscuit so the mixture has room to spread as it melts in the oven.

Bake for 8 or 9 minutes in preheated oven or until biscuits get golden brown and cheese melts.

Great Ideas For Quick Meals That Your Family Will Love

Having fun with food is almost universal among everyone. This is especially true when the cook is experienced and knows his way around a kitchen. This article should provide some tips that can help both the novice and the expert cook.

If you are just beginning your adventure with home cooking, look online, at a bookstore, or at the library for a cookbook that has simple, easy recipes that you'll take pleasure in both preparing and eating. Be as patient as you can be when you are learning how to cook.

It is essential that you are prepared before you start to cook a meal to serve to your loved ones. First, check that you have everything you need to get started. Organize everything so you can start cooking, including the spices and utensils. This will allow you to cook without having to worry.

Slice meat thinly on the bias for stir-fry dishes. This can sometimes be a tricky undertaking and very time-consuming. When the meat is firm, not frozen, slice it across the grain at an angle of 45 degrees.

When you add seasoning to your meats, test a little bit before you cook the whole thing. The meats like meatballs, meatloaf, and hamburgers need careful seasoning. Do not cook it all after seasoning. Take a small portion and cook it so you can give it a taste before your final seasoning. You can then cook the entire piece, or change the seasoning as needed.

Crispier fries come from potatoes that have been left to soak in ice cold water for about 30 minutes. Soaking the potatoes helps to make the fibers within them stronger, which makes them better able to handle the heat during frying.

Garlic can easily stay on your hands. After touching garlic or another strong-smelling ingredient, stop and rub your hands on your stainless steel faucet. While ridding your hands of the garlic odor, it will also have the added benefit of preventing its transfer to other foods, as you cook.

Burgers will often stick to a grill. Once they are stuck it can be very difficult to get them off of the grill and have them still maintain their shape. Because of this, you should use vegetable oil to brush the grill prior to cooking so that you can prevent the meat from sticking.

When you are enjoying a wonderful meal, the feeling that you get with that first bite is can not be described with words. It doesn't take years of learning to be able to create your own masterpieces. Any person really applying themselves can become a good cook. Try applying these tips next time you try cooking something.

Italian Style Queen Margherita Pizza

dough:
2 pounds flour
1 ounce fresh yeast
2 cups water
1 tsp salt

topping:
1 pound tomatoes, diced small
pinch salt
6 Tbsp olive oil
1 pound fresh Mozzarella cheese, cut into small pieces
fresh basil leaves, chopped coarse

On a wood (or marble) work surface, shape the flour to form a well or crater in the center, then put the yeast, warm water, and salt in the middle of it. Be careful to not let the salt touch the yeast when you add them to the crater in the flour. Mix with your hands until a dough forms, then vigorously knead the dough with your hands until it becomes soft and pliable.
Once you have kneaded the dough to the correct consistency, shape it into a ball. You may need to add a little flour. Put a large plastic bowl over the dough ball on the work surface so that no air can get to it.  Let rise for 3 to 4 hours at room temperature.  Once it has risen, it will be double in volume. Cut dough ball into 6 equal sections, shape into balls, and cover each with a bowl. Now, let rise for 45 to 65 minutes in a slightly warm place. The dough should double in size again. If the area isn't warm enough, it will take a bit longer.
Put the tomato sauce, a pinch of salt, and 2 Tbsp of the olive oil in a bowl, stir and set aside.
Preheat oven to 475 degrees and get out flat baking sheets.
When the dough is ready, use your hands to knead the dough and flatten it into thin round crust shapes and arrange on baking sheet; drizzle 2 Tbsp of the olive oil over the crust.
Spread some of the tomato mixture on each pizza crust, then put some mozzarella cheese pieces on top and some basil leaves on top of that (saving some basil for garnish after baking.)
Bake for 5 to 7 minutes at 475 degrees or until crust gets golden brown.  Remove from the oven, drizzle the remaining olive oil over, sprinkle on remaining basil, and serve.

Italian Pepper Chicken Scarpariello

2 Tbsp olive oil
1 1/2 lbs. boneless/skinless chicken breasts, cut in chunks
1 tsp poultry seasoning
3 hot cherry peppers, drained & chopped
4 garlic cloves, chopped
2 red bell peppers, cut into thin strips
1/2 cup dry white wine
1/2 cup chicken broth
1/4 cup Italian parsley, chopped
2 Tbsp hot pepper juice from the jar  

Put a large skillet over medium high heat, and add oil.

Season the cut up chicken with the poultry seasoning.

Add the chicken to the skillet when the oil is sizzling hot. Let brown on one side for about 3 minutes, then flip and continue browning the other side; remove pieces to a plate as they brown.

Once all the chicken is out of the skillet, add to the skillet the hot peppers, garlic, and red bell peppers and sauté for 5 minutes, making sure to toss often.

Pour in the white wine to the skillet, cook for 2 to 3 minutes, stirring to loosen the drippings from the skillet.

Now add the chicken broth and bring to a boil; add the cooked chicken back into the skillet, add the parsley and cook for 1 minute, then add the hot pepper juice and stir. Serve as is in shallow bowls or over orzo or other pasta.

Old World Pizza

Welcome To The Italian Pizza Phenomenon

If you're debating the best, most authentic pizza in America, the arguments might come down to Chicago style or New York style.  In Italy, however, the debate about authentic pizza comes down to just one thing - pizza is not pizza if it's not made in Italy.  To an Italian, everything else is an imitation.

Italy has watched their country's most beloved food become a phenomenon that has traveled around the world.  However, Italy can't take total credit for the creation of pizza.  Throughout the ages in many regions of the Mediterranean, a pizza-like bread was formed from dough and eaten in a variety of ways.  In ancient Greece, this flat-bread was used to scoop stew in the manner of an edible utensil. It seems pizza, or a pizza-like bread, is as old as fire.

From its humble beginnings, this flattened bread has gone through some dramatic  transformations.  Once used as a means for eating other food, either as a scoop or to soak up broth, this flattened bread soon began playing host to all sorts of toppings to form its own category of food.

In earliest times, the peasants of Italy found this inexpensive basic a good start to build meals out of whatever they had on hand.  Sometimes it was as simple as olive oil and herbs spread over the flattened bread.  As the development of mozzarella cheese became more widespread, it was quickly implemented into the basic pizza recipe.  Fresh mozzarella (not the packaged shredded stuff) is still considered the standard-bearer for all Italian pizzas.

Tomatoes were introduced to the southern climates of Italy many centuries ago and were accepted as a food by the peasants, who were not squeamish about eating this 'new' food that was believed to be poison by the aristocracy.  The peasants now put together their pizzas with olive oil, herbs, fresh mozzarella, and tomatoes to feed their families an inexpensive, yet delicious, meal.  Then, word spread about this delicious new food and the peasants began finding ways to share their culinary masterpieces, for a price.  These peasants soon became street vendors selling simple pizzas all over the streets of Italy.

As the shoppers (aka aristocrats) found these street vendors, they soon became hooked on this delicious new food.  It wasn't long before actual shops selling pizzas, 'pizzerias,' were built.  Since these humble beginnings, pizza has gone from street vendor food, to pizzeria, and back to street vendor food, and everything in between. 

Pizza is still a delicious and convenient food throughout Italy.  There have been many variations, but the classic ingredients still rule.  One popular pizza is the Margherita Pizza named for Italy's Queen Margherita.  It is said that in honor of a visit from the queen, a pizzeria created a combination of ingredients to resemble the flag of Italy - red (tomatoes), white (mozzarella), and green (fresh basil.)  This classic combination is still considered the perfect pizza in Italy, and around the world.

The popularity of pizza grew across Italy, and each region's ingredients were used to build specialty pizzas.  Seafood topped pizza started showing up along the coast, while more and more cheese was added in the northern regions.  Anchovies, olives, capers, and other regional products were soon stacked high and wide on this 'new' food.

A few things that have remained steady as this pizza phenomenon grew is the crust, the cooking method, and the fresh ingredients.  Authentic Italian pizza will be round and cooked in a wood-fired oven.  You will also not find dried or packaged cheese on an Italian pizza.  Fresh mozzarella and cheese cut from the block or wheel are standard.  Fresh herbs are also a must.

Are you ready to enjoy a truly authentic Italian pizza experience?  Short of taking a trip to Italy, take a look at what made pizza great in Italy and don't settle for less than the best and freshest ingredients.  Then fire up your oven and enjoy!

Quick And Easy Risotto (No Stove)

2 Tbsp olive oil
2 Tbsp butter
3 garlic cloves, minced
1 small onion, diced small
6 ounces Arborio (short grain) rice
1 1/2 pints water, boiling 
1 lb chopped veggies, your choice (suggest leeks, mushrooms, bell pepper)
salt and pepper to taste

Place the olive oil and butter in a deep, microwaveable bowl or casserole and microwave on high for 2 minutes to melt together.

Add the garlic and onion, and stir to mix well, then microwave for 4 minutes.

Add the rice, stir, and microwave for another 4 minutes.

Pour in the boiling water, stir, and microwave for 9 minutes.

After the 9 minutes, stir the risotto, and microwave for another 9 minutes. 

Meanwhile, over medium heat in a large skillet, start to saute whatever vegetables you have chosen in a little olive oil.

When the risotto is done in the microwave, remove and let the risotto stand, uncovered, for 5 minutes.

Dump the risotto into the skillet with the vegetables when they are tender, stir, taste, and season with salt and pepper. Serve immediately.

Hearty Minestrone Soup In Minutes

2 tsp olive oil
1 large red bell pepper, cleaned and cut bite size
8 ounces fresh green beans, cleaned and cut bite size
2 carrots, cleaned and cut bite size
3 garlic cloves, grated
15.5 oz can Navy beans, drained, rinsed
1 cup water
14.5 oz can chicken broth
2 Tbsp tomato paste
1/3 cup couscous
salt to taste
fresh chopped flat leaf parsley and grated Parmesan cheese for ganish

In a large (3 quart) microwave-safe bowl, put the olive oil, red bell pepper, green beans, and carrots, stir well, cover the bowl with a plate and microwave for 5 minutes on high, stirring once during this time.

Now add the garlic, Navy beans, water, broth, tomato paste, couscous, and salt. Cover the dish again and cook on high until the vegetables and couscous are tender (about 5 minutes), stirring at least once during this time.

Remove and ladle into bowls, then top with fresh chopped parsley and Parmesan cheese to serve.

Tips For Creating Lighter Italian Meals

The Healthy Way To Enjoy Italian Cuisine

Is it possible that the words 'healthy' and 'Italian cuisine' belong in the same sentence? Absolutely. Italian cooking, when done right, isn't all about bad carbs and high fat. There are ways to create hearty AND healthy Italian dishes that are good and good for you. Take a look at the following ideas for creating healthier Italian meals that will still taste great.

Healthy oils

It’s easy to reach for the unhealthy cooking oil, grease, or butter that you've been in the habit of using. That particular fat is familiar, yes, but you know it's time to change. Start substituting the old oils and fats with healthier versions such as olive oil. Not only is using olive oil authentically Italian, but olive oil also has health benefits that can reduce cholesterol and possibly combat heart disease. If you still want to use some butter, mix it with olive oil to get the best of both worlds.

Whole grain

The use of whole grain pasta is the way to go when trying to make your Italian meals healthier. Because pasta is a mainstay in many Italian meals, this one healthy choice will make a big impact. Whole grain pasta is rich in nutrients and dietary fiber. It also provides your body with loads of energy due to the good carbs that whole grain offers. Whole grain pasta also promotes a healthy digestive system, is believed to prevent certain types of cancer, and lowers cholesterol and blood pressure. Keep the same thing in mind when choosing breads. Whole grain is definitely the healthy choice.

Fresh vs processed

Stock up on fresh vegetables and cook them properly to maintain the most nutrients. When serving cooked vegetables, grill or roast them instead of boiling them so the nutrients aren't poured down the sink when you drain them. Another fresh item that Italian cooks would never substitute is the cheese. Always choose fresh

Mozzarella over the processed shredded stuff. That also applies to the processed Parmesan or other cheeses. Choose the cheese that is fresh and whole, and cut it or shred it yourself. You will skip the additives and preservatives that way. Many dishes that call for Ricotta cheese will work well if cottage cheese is substituted, saving you some fat and calories.

Protein choices

Yes, beef and pork is found in Italian dishes, but you can choose to cut back on the amount used, or cook with the healthiest cuts and substitute other proteins, too. You may want to use ground chicken or turkey in place of ground beef or sausage when making meatballs, for instance. It's really all about the flavor, so just use the right blend of herbs and seasonings and no one will be the wiser.

 For instance, the flavor you taste in Italian sausage that is so inviting is fennel, so adding this herb to your turkey meatballs will give the taste of sausage without the sausage itself. And, remember; poultry, fish, and seafood are all high protein and low fat. If you are a vegetarian, get creative with beans, peas, and lentils. You'll find many recipes that use beans to make meatballs, for instance.

Italian cooks use plenty of fresh ingredients in their meals. It's when we start making short cuts and don't pay attention that we get in trouble with the healthy aspect of Italian cuisine. Don’t avoid Italian food, just cook like a real Italian family would – fresh and with a respect for all the wholesome foods they have to choose from.

Italian Marinara Rigatoni Sausage Ramekins

1/2 pound rigatoni pasta
1/4 pound Italian sausage
2 garlic cloves
1/2 tsp red pepper flakes
1 1/2 cups marinara sauce
Salt and pepper to taste
1/4 cup Mozzarella cheese
2 Tbsp Parmesan cheese
1 tsp fresh chopped flat leaf parsley
olive oil

Prepare the pasta according to package directions; drain.
In a large pot, over medium heat, cook the sausage until there is no pink remaining.  Be sure to stir frequently and to break the sausage up as you do so.  Add the garlic and sauté for 1 minute, stirring.
To the pot, add the red pepper flakes, marinara sauce, and cooked pasta, taste and season with salt and pepper as needed.
Turn on broiler and position oven rack 6 inches or more below element. 
Divide the mixture into four broiler-proof individual serving dishes (set the dishes on a baking sheet to make it easier to move.)
Sprinkle the Mozzarella and Parmesan cheese evenly over the top of each serving.
Put under the broiler. They are done when the cheese melts and begins to brown.
Remove and sprinkle with fresh flat leaf parsley, drizzle some olive oil on top, and let sit for a few minutes before serving.

Italian Marinaded Tomato Basil Bruschetta

4 large Roma tomatoes, diced small
2 garlic cloves, grated
2 tablespoons balsamic vinegar
1 tablespoon olive oil
4 Slices French bread, toasted
fresh chopped basil leaves, to taste 

In a large bowl, mix the diced tomatoes, garlic, vinegar, oil, and add salt and pepper to taste; set aside to marinade at room temperature for 15 minutes.

Toast the bread, placing each slice on a plate.

Top each toast piece with even amounts of the tomato mixture, then sprinkle on generous amounts of freshly chopped basil.  Serve immediately.

How To Prepare Simple Italian Meals That Your Kids Will Love

When you have kids around the house, you know it’s important to have quick and simple meals on hand to satisfy their sometimes limited palate. This doesn’t mean that you have to settle for hot dogs or mac 'n' cheese every night. You can fill your home with the hearty, rich flavors of Italian cuisine without a lot of trouble by trying a few classic recipes that will have your kids, even the picky ones, begging for more.

Spaghetti and Meatballs

This is one recipe that is popular in most households and takes very little time to prepare. With even the simplest of recipes, you will win over the hearts and taste buds of your little ones. There are a variety of ways you can make this recipe but the main ingredients you need are pasta, sauce, and ground beef or pork. Other ingredients such as garlic, Parmesan cheese, onions, and green bell peppers can be added as you wish.

However, if you are pressed for time or if you have some finicky eaters in the house, the basics are a great way to keep everyone happy and full. Once you get a basic recipe down, you can also turn the same ingredients into a casserole style spaghetti bake. Either way, kids are unlikely to pass up a plate filled with this Italian treat.

Personal Pizzas

This is a great way to get the kids involved and let them help decide how they want to build their own pizza. Start with the pizza crust. You can use a refrigerated crust and just roll it out and cut it into individual size portions. Get creative and use cookie cutters to make the crust into shapes that the kids will enjoy. Once the crusts are cut out, bake them until lightly browned, remove and let cool.

Set out the pizza sauce and any other toppings the kids might like. Cooked Italian sausage, pepperoni, and cheese are usually a good place to start. If your kids want to venture away from this basic pizza, set out ingredients such as diced ham, pineapple, green peppers, olives, onion, tomatoes, and mushrooms. Of course, you can always put out a few more varieties of cheese. Then bake the pizzas for a few minutes until the cheese melts. When they come out, the kids have their own specially made pizza.

Lasagna

A tried and true recipe that will be a huge hit for any kid. Lasagna can be made many different ways, and contrary to what you might think, there is no real difficulty in preparation. You will need your basic lasagna noodles, meat, sauce, Mozzarella cheese, and Ricotta or cottage cheese. You can also eliminate the meat entirely or substitute chicken in the recipe. Add additional ingredients such as tomatoes, garlic, onions, and oregano for even more flavor if you like. The main components of your lasagna dish should be whatever kids are willing to eat. One tip is to be sure to include enough cheese. Kids will gobble down just about any dish if it's gooey and cheesy.

The kids can have fun helping out with this recipe, placing the noodles in the dish and adding layer after layer. You don't even have to bother cooking the noodles if you don't want to. Look for lasagna noodles that are 'oven-ready' or 'no-boil' to make construction even easier for the little ones, encouraging them to help even more.

To improve a finicky eater's diet, be sure to get them involved choosing meals and giving them a part in the cooking process. You will be amazed at how excited kids get about trying new foods when they had their hand in the meal. Another bonus is your children will surely use these skills as an adult and won’t forget the fundamental building blocks you set for them. Have fun creating simple kid-friendly Italian meals and enjoy the extra time with your little ones.

Lemon Basil Pasta With Sweet Peas

8 oz box rotini pasta, cooked al dente and kept warm
2 Tbsp olive oil 
2 garlic cloves, minced
1 big lemon, zested and juiced
1 cup frozen sweet peas, thawed slightly
1/2 cup heavy cream
8 to 10 basil leaves, cut into thin ribbons
1 cup grape tomatoes, halved
kosher salt and black pepper to taste

Heat the olive oil in a large pot over medium-low heat, add garlic and stir for 1  minute, then add lemon zest and stir for 1 more minute.

Now add in the peas and heavy cream, stir and cook for 2 minutes - Turn off the heat.

To the pot, add the cooked pasta, basil, tomatoes, and the lemon juice; stir gently to combine well.  Taste and adjust flavor by adding salt and pepper as needed.

Italian Style Tuna And Cheese Panini

4 ciabatta rolls, sliced in half
4 ounces semi-soft cheese, sliced into 4 even pieces (fontina, meunster, Monterrey Jack, bel paese)
8 ounces canned tuna, drained
8 black olives, pitted, chopped
1 Tbsp chopped Italian parsley
1 Tbsp capers, drained
1 lemon, juiced
pinch red pepper flakes
12 thin slices fresh tomato
2 cups arugula
olive oil
salt and pepper

Lay the sliced rolls open on a work surface.  Place one slice of cheese on bottom half of each roll.

In a bowl, mix together the tuna, olives, parsley, capers, lemon, and red pepper flakes until well blended, then spoon this mixture evenly over the cheese on the rolls.

Now place 3 slices of tomatoes on each of the sandwiches, then top with even amounts of arugula. Drizzle a little olive oil over the arugula, then sprinkle lightly with salt and black pepper.

Heat panini maker or skillet and grill this sandwich until both sides are golden brown.

You may also eat this sandwich without grilling it.

Pasta 101

Learn To Speak The Language Of Italian Pasta

One of the first lessons in Italian cooking is learning about pasta.  Although pasta doesn't form the centerpiece of every Italian meal, it is usually somewhere on the table.  In order to understand Italian cooking, therefore, you really should get to know a little bit about pasta.  Of course, we want to learn about the varieties of pasta and which dish to use them in, but it's also fun to know what the strange names mean.  Let's start by learning a little about the most obvious term – Pasta.

In Italian, 'pasta' simply means a "paste."  A paste is formed of flour, water, salt, and sometimes eggs.  The paste is then formed into shapes and becomes the pasta we know in Italian cooking.  We may sometimes call this food item by a different term - noodles - but that is from the German word 'nudel.'  When we're talking about cooking Italian cuisine, we use the word pasta.  Now, we'll look at some specific styles of pasta to learn more:

Calamari (calamarata or calamaretti)

These rings of pasta are thick and resemble squid, or "calamari," which explains the name.  You won't find this type of pasta too often in regular grocery stores as it is only made near Naples in the region of Campania.  The pasta may be made with squid ink to give it even more of a calamari appearance.

Cannelloni

This pasta is sometimes confused with manicotti since both are stuffed and baked.  However, there is a difference in the way the pasta is formed.  Cannelloni is a sheet of dough that is filled and rolled into the tube shape we know, while manicotti is pre-made into tubes, then stuffed.  The word 'cannelloni' is Italian for "large reeds."

Capelli D'Angelo

You might know this better by the title "angel hair." This is a very fine, delicate strand of pasta. Angel hair pasta is most often used in dishes with lighter sauces, both in flavor and weight. In the more southern regions you'll find lots of shrimp, fish, and vegetables served with their capelli d'angelo.  In the northern regions you'll find recipes using basil pesto as well as creams and seasonal vegetables.

Ditalini

This "little thimble" shaped pasta originated in the Campania region of Italy.  You'll most often see ditalini used in the a hearty bean soup or minestrone. Its tubular shape holds up well and will stay al dente even floating in soup.

Farfalle (bow tie)

This pasta's name in Italian means "butterflies." It's kind of a romantic name that got translated in English to 'bow tie' after fashion changed and men started wearing bow ties.  The pasta does actually resemble a bow tie more than a butterfly, but I like calling them farfalle because it's a pretty name to match a pretty pasta. Farfalle originated in northern Italy, where it has been used for everything from soups to light salads to cream based dishes.

Fusilli
 

These "little spindles" may be more familiar to you as 'corkscrew' pasta.  There are many variations to size, but they are all twisted into corkscrew type shapes. This twisty shaped pasta is best known for holding creamy or cheesy sauces and dressings, and are very desirable in cold salads for that reason.

Lasagne

Both referring to the pasta and the dish formed from the pasta, the word lasagne is actually the plural form of lasagna.  The Romans originated this pasta, which was called "laganum" from the Latin for "pot."  This made sense since the wide flat pasta was usually used to line a pot, then adding other ingredients to form the dish.  Now we specifically refer to a layered dish of this pasta and other ingredients as lasagne or its singular, lasagna.

Linguine

This pasta originated in the Liguria region of northern Italy.  The word 'linguine' (pronounced lin-GWY-nee) means "little tongues" in Italian.  Its American spelling, linguini, is mostly for the sake of pronunciation since 'linguine' could mistakenly end up lin-GWINE in the English language.  Either spelling, this pasta is recognized as the thinner version of fettuccine; sort of a flattened spaghetti.

Orecchiette

The Italian word for 'ear' is "orecchio," so it's no surprise that this tiny ear-shaped pasta is called 'orecchiette' meaning "little ears."  Pronounced ohray-key-YA-tay, this pasta has a built in scoop, making it ideal for holding heavy sauces, vegetables, and meat.

Orzo

Don't mistake this pasta for rice or barley, although the Italian translation for orzo is "barley."  This tiny pasta resembles a grain of rice or barley, but it is made from semolina. You can use orzo in many of the same ways you would rice or barley; in pilafs, soups, salads, and side dishes.  When cooked properly, and cooled, this pasta makes a lovely cold salad mixed with fresh ingredients.

Penne
 

The word 'penne' translates in Italian to "quills." This tubular pasta has the ends trimmed on the diagonal, similar to a quill pen. Penne that has ridges (rigate) will hold sauce well.  Penne pasta is so popular in all sizes and variations, you'll find it featured in many recipes.  One classic you will see often is Penne all'Arrabbiata which suggests a very hot spicy dish since 'arrabbiata' means "angry" in Italian. Using a hot chile sauce would be appropriate in this dish.  Penne holds up very well with heavy sauces, vegetables, and meats and is very often used in baked dishes for this reason.

Spaghetti
 

When we refer to spaghetti in America, we have to make the distinction clear that we are talking about the pasta, not the dish. The word 'spaghetti' in Italian is the diminutive of "spago," which means 'cord or string.'  In Italy you will find a variety of thicknesses of spaghetti used, specified with the names 'spaghettini and spaghettoni.'  Spaghetti is believed to be the oldest shape of pasta known.

Ziti

This popular pasta, prounounced ZEE-tee, is a thin tubular design that holds up well to heavy sauces, cheese, meats, and vegetables.  Traditionally served baked in various dishes for Italian weddings, the term 'maccheroni di zita' translates to "bride's macaroni" making the term 'zita' a convenient and understandable word for this pasta.

Now that you know more about the word origins of some of your favorite pastas, are you ready to dig in and start speaking the language?  Well, you may not be speaking fluent Italian, but at least you'll have an opportunity to drop a few Italian pasta names with ease around the dinner table.

Homemade Italian Herb Blend

3 Tbsp dried basil
3 Tbsp dried marjoram
3 Tbsp dried oregano
3 Tbsp dried rosemary
3 Tbsp dried thyme

Put all the dried herbs in a blender or grinder and pulse just until combined, but not a powder.
Store in an air tight container.

This will make about 1 cup of dried herb Italian seasoning.

Homemade Italian Almond Parmazano

1/2 cup raw almonds
1 cup nutritional yeast flakes
1/2 tsp salt

Start by blanching the almonds. Place raw almonds in a pot and pour in enough water so they are completely covered. Bring water to a boil, turn heat to low, then simmer for 2 minutes. Drain and let sit until cool enough to handle. Now you can remove the skins from the almonds by pinching between your fingers so the blanched almond slides out.

To turn the almonds into Parmazano, put the blanched almonds in the food processor with the other ingredients and pulse, processing until the almonds are ground into a grated or powdery consistency.  Don't over process or you'll end up with almond butter.  Turn the food processor on and off, pulsing until you get a good consistency.

Keep in the refrigerator in a tightly sealed container and use whenever grated Parmesan cheese is called for in a dish or any time as a garnish.

Slow Cooker Cooking Tips: Italian Cuisine

Italian Cooking Crockpot Style

Italian cuisine is not nearly as difficult to master as some may believe. In fact, when you throw a crockpot in the mix, it becomes nearly effortless. There are many ways to create a delicious Italian meal with just a little organization and preparation. Here are a few tips and ideas that can turn your kitchen into an Italian bistro – crockpot style.

Get ingredients ready

One of the most important things to remember when using the crockpot is to have all the ingredients you need on hand. Having the right ingredients for a crockpot meal is very important since the reason for cooking in a crockpot is convenience. If you are trying to throw a meal together fast in the morning, you don't want to be running to the store when you are trying to save time. With a little bit of preparation you can have a stocked pantry and refrigerator in no time.

A few of the ingredients you want to stock would be fresh or frozen vegetables, especially onions, garlic, celery, tomatoes, and green bell pepper. Fresh or dried herbs such as basil and oregano should always be in the kitchen. Then of course you'll want meat, chicken, seafood or other protein of choice on hand. Frozen meat is fine as long as it's sized right and cooks long enough in the crockpot to cook thoroughly. Olive oil, pasta, cheese, and wine are a few other must-have’s when creating a delicious Italian feast.

Get recipes ready

Start searching for crockpot recipes now so you are ready when the time comes to cook something Italian style. You don't need a whole arsenal of recipes to get started. Here are just a few classic Italian dishes to keep in mind.

Cheesy Tortellini – There are some variations to this recipe but for the most part you can keep it as basic and simple as you want. You will need ground beef or Italian sausage, marinara sauce, and any vegetables you want to add to the slow cooker. A few favorites tend to be mushrooms and tomatoes. Once the sauce has been slow cooking all day, you can throw in the tortellini and some cheese to top it off. When the pasta is tender, you are ready to serve and enjoy.

Spaghetti with Meat Sauce – This is a true favorite that you really can’t go wrong with. You can combine ground beef with Italian sausage, onions, tomatoes, and seasonings of your choice such as garlic, basil, and oregano. Let this mixture cook all day in the crockpot to develop all that flavor. Then when it's dinner time, just cook the spaghetti pasta and you are ready to dig in.

There are a few things that you can do ahead of time that will ensure your meal has the best flavor. You can start my browning the meat before adding it to the crockpot. You can also saute the veggies in olive oil or butter before adding them to the crockpot. This will mean a little extra effort on your part but the end result is worth the trouble.

The crockpot has been a favorite tool for busy families and will continue to have a place in our homes, and our hearts. Pick out a few favorite Italian dishes and put your crockpot to work for you. With just a little preparation and a few simple steps, you can create an Italian meal in your crockpot that will draw everybody to the dinner table with a smile on their face!

Sicilian Grilled Parmi-Reggi Prosciutto Sandwich

4 slices Sicilian bread
1 1/2 cups freshly grated Parmigiano-Reggiano cheese
freshly ground black pepper
4 slices prosciutto, thinly sliced
2 Tbsp unsalted butter

Put two slices of the bread on a work surface, divide the cheese in equal portions and cover the two slices of bread with a layer of the grated Parmigiano-Reggiano cheese. Coarse grind some black pepper over the top of this.

Now put two slices of the prosciutto on top then place the two remaining slices of bread on top. 
In a large frying pan (or panini maker if you have one), add butter and heat until it just becomes foamy. Add the sandwich, pressing into the pan and slowly fry until it becomes lightly browned; turn over and do the same on the other  side.

When bread is browned and cheese is melted, remove to a paper towel to drain and serve warm.

Itialian Gnocchi With Toasted Walnut Arugula Pesto

3 cups gnocchi
1/4 cup Parmesan cheese
1/4 cup toasted walnuts, chopped
4 tightly packed cups arugula
1 garlic clove, grated
1/4 cup olive oil
salt and pepper to taste
fresh grated Parmesan cheese for serving

Put the Parmesan cheese, walnuts, arugula, and garlic in your food processor or blender. Pulse until well blended and finely chopped. Keep the motor running and drizzle the olive oil in. Continue processing until you have a pesto consistency – it should be smooth and bright green. Add some salt and pepper, taste, and adjust as needed.

Put a large soup pot of salted water on medium-high heat, bring to a boil, add the gnocchi, turn heat down and simmer until the gnocchi come up and float; drain well and then put cooked gnocchi back in the pot. Add 1/2 cup of the pesto and toss it to coat the gnocchi. Taste and add more pesto if desired.

Serve by spooning the pesto coated gnocchi in shallow bowls and top with sprinkles of fresh grated Parmesan cheese.

Getting Started With Itialian Cruisine

Italian Cooking 101
 

Italian cooking has become one of our most loved cuisines. Authentic Italian cuisine is about much more than pasta and sauce. There is a great deal of pride that goes into each dish, making the preparation of food extremely important. You don’t have to travel the world or go to a fancy cooking school in order to learn the art of Italian cooking. You just need to keep a few of the basics in mind and you will become an expert at preparing Italian meals in your own kitchen in no time. Let's take a look.

Ingredients

Italian dishes are made up of a variety of vegetables, meats, seafood, herbs, and seasonings. The vegetables you'll want on hand will include tomatoes, mushrooms, bell peppers, onions, garlic, celery, and flat leaf parsley. Olive oil and herbs, such as basil, oregano, thyme, marjoram, and rosemary, are staples in every Italian kitchen.

You'll want some cheeses, like Parmigiano-Reggiano, Parmesan, Asiago, and Ricotta on hand for many of the recipes you will want to make. Oh, and we mustn't forget the pasta, of course. The type of dish and the sauce will determine what kind of pasta you will use. Keep a variety on hand of the basic pasta styles just to be prepared.

Cookware

It’s important to remember that you don’t have to have cabinets full of fancy cookware and utensils to create an Italian style meal. You can start with the basics, which would include a very large pot for boiling pasta. Pasta needs a lot of room to move around in the boiling water so it doesn't get sticky, so be sure you have at least one big pot. You'll also need a large colander to drain the pasta once it is cooked.

You'll want a large heavy pot for making sauces. Be sure it has a heavy bottom to prevent the sauces from scorching easily. Wooden spoons are great for stirring big pots of sauce. Sharp knives and a large cutting board is a must for chopping fresh vegetables and herbs. A garlic press is helpful if you don't like the thought of chopping up lots and lots of little cloves of garlic. A large, deep rectangular baking dish is nice for making lasagne.

With that said, the truth is you don't really need the perfect cookware to make a good Italian meal. Get what you can afford when you can. Don’t get too overwhelmed at the thought of having the right cookware. You can make due with any pasta pot, colander, sauce pot, and some sharp knives to begin.

Techniques

Italian cooking involves a variety of methods. You might find a pot simmering away or something poaching in wine, broth, or sauce. There may be a deep fried dish or a saute. Then if you open the oven, you may find a big pan filled to the top with saucy, cheesy goodness.

When it comes to actual techniques, there are a few absolutes. One is to always cook the pasta 'al dente' which means it has a bit of bite left to it when it's done cooking. In order to do this right, bring a large pot of cold, salted water to a boil, then drop in the pasta, turn the heat down, and let the pasta simmer gently just until it's cooked but not soft. Drain the pasta and leave it alone. It doesn't need rinsing. The pasta will continue to cook slightly after it is drained so be sure to drain it while it is a bit on the chewy side of 'al dente.'

The other absolute when it comes to Italian cooking is to use the freshest and fewest ingredients possible. Many real Italian cooks believe that the fewer ingredients you use in a dish, the better the dish tastes.

Combining the flavors of four or five fresh ingredients together produces a true Italian eating experience. Putting a dozen or more ingredients in a pot together tends to confuse the flavors so nothing stands out and it's just a mish-mash of tastes that can't be identified. So less is best, and fresh is best.

The good thing about Italian cooking is that you can keep it as simple as you want and still come up with a delicious meal the whole family will love. Italian cooks view meal preparation and eating as a way to spend time with their family and friends. You can have the same experience by putting a few of these Italian cooking ideas to work in your kitchen.

Tasty Farro Pecorino Cakes

5 Tbsp olive oil
1 cup farro grain
1/4 cup onion, minced
2 cups vegetable broth
1 cup Pecorino-Romano cheese, grated
1 large egg
salt and pepper to taste

In a large saucepan, heat the olive oil over medium heat. When the olive oil is sizzling, add the farro grain and cook, stirring often, until the farro grain is well coated and starts to make crackling sounds.

Add the onion and cook until it softens, then add the broth and bring to a boil, then reduce heat to low and simmer until the farro cooks thoroughly (should still be al dente) and the broth has cooked away.

Spoon the farro into a large bowl and add to the bowl the remaining ingredients; mix well.

Form small (3 inch) patties by packing portions of the mixture firmly with your hands.

Heat a skillet with the remaining olive oil until oil sizzles, then gently add the patties and fry until browned, flipping to brown both sides evenly. Serve immediately.

Baked Eggs In Tomato Craters

2 Tbsp olive oil
8 large plum tomatoes, peeled and diced
1 garlic clove, minced
salt and pepper to taste
4 large eggs
toasted Italian bread for serving

In a skillet that is oven-proof, heat the olive oil over medium heat, add the tomatoes, garlic, salt, and pepper, stir, and cook until mixture starts to bubble, then turn to low and simmer for 15 minutes, stirring occasionally.
Preheat your oven to 375 degrees.

Turn heat off under the skillet. Take a spoon and use the back of it to make 4 craters in the tomato mixture.
Crack the 4 eggs into 4 separate small cups, then slide one egg into each of the craters in the tomato mixture; salt and pepper the eggs.

Now place the skillet in the preheated oven and cook until the egg whites have completely set (about 5 minutes). The yolks should remain soft/runny.

Remove and serve by spooning a little tomato mixture out along with a cooked egg and place on a small plate or shallow bowl with a piece of multi-grain Italian bread, toasted.

The Flavors Of Italian Cooking

Get To Know These Five Classic Italian Herbs
 

When you see a recipe that calls for 'Italian Herbs' what do you picture?  A bottle of prepared seasoning that is supposed to be Italian?  How do you know the flavors are what you want?  Let's take a look at what is most authentic when it comes to Italian herbs.

Basil

Fresh or dried, this is one herb that is unmistakable. It's pungent aroma is so familiar, it is pretty much expected in many Italian dishes.  Pesto is one common use.  Processed with pine nuts, Parmesan cheese, and olive oil, this is a standard sauce to keep on hand for many uses, including as a topping for pasta and bread.

This herb is a super-source for vitamin K which is essential for normal blood clotting as well as bone health and cell growth.  Also rich in vitamin A, iron, and calcium, this is one herb you may want to include in your cooking more often.  Basil is ancient and revered, and in Italy is a symbol of love.

Marjoram

If you cook a lot, you won't confuse marjoram with oregano.  But, there seems to be a debate because these two herbs are so closely related.  However, marjoram has a much milder, sweeter aroma than oregano.  If you do a side-by-side analysis, you should smell the difference.  Marjoram, because of its milder flavor, is often used in cream soups, fresh salads, and white sauces, whereas oregano is used more often in richer red sauces.

This herb has healthful benefits as well as flavorful benefits.  Marjoram is rich in iron and a good source of vitamins A and C, and also calcium. You'll find many recipes for using marjoram as a tea for all sorts of ailments.  But mostly, marjoram is used fresh or dried in a variety of Italian dishes.

Oregano

This is an herb that is well known by all Italian cooks, and wannabe Italian cooks.  You can barely read an Italian recipe without having oregano within reach.  Oregano, meaning 'mountain joy,' certainly brings joy to many kitchens.  However, the flavor is so intense, this is one herb I rarely use fresh.  It seems to overwhelm the dish if it's fresh, so I choose the dried variety.

Nutritionally speaking, oregano has a lot to offer, including vitamin K, manganese, iron, fiber, calcium, vitamin E, and is a powerful antioxidant.  Although used for centuries for cooking, and as an ornamental herb to symbolize joy, we didn't know about oregano in the United States until after World War II when soldiers brought it home from Italy.

Rosemary

Snipped fresh from the plant, rosemary has an aroma of pine and sea that you can't mistake for anything else.  Often paired with pork and lamb, this herb also has found its way into other savory sauces, dips, and most notably, flavored oils.  A must have in every Italian kitchen, this is an herb that is easily grown year round, even in a small container.

Rosemary has been used throughout history for improving memory, and is still today believed to have some effects on the brain.  Rich in fiber, iron, and calcium, rosemary is believed to strengthen the immune system, increase circulation, and improve digestion.  Along with all this, anti-inflammatory compounds may help reduce the symptoms of asthma.  But, before all this, rosemary captures us with the aroma and flavor.  The rest is, as they say, gravy... which is also another perfect use for rosemary.

Thyme

When we think of Italian cooking, we often think of spicy, rich, dark, heavy meat sauces.  Although that is a part of Italian cuisine, we have to remember Italy has a couple big coastlines, and that means seafood.  Thyme is a delicate herb which pairs with fish in a magical way.  The combination is a classic.  Another classic is the pairing of thyme and mushrooms.  Need I say more?

Yes, thyme is delicate, but it packs a lot of nutritional bang.  You'll find thyme to be higher than most of the other herbs in vitamin K, and a very respectable source of iron.  Like the other herbs, thyme is a powerful antioxidant and deserves a place on every table.  Thyme has also been used as an antiseptic and gargle.  This herb grows well in containers and is best when used fresh.

With these five classic Italian herbs, you have the basis for just about any dish you want to make.  Whether you are creating a red meat sauce, or a white wine sauce, or a pesto, or a salad, or a grilled fish meal, it all starts with the herbs.  Get to know these herbs and you'll be cooking Italian dishes with style, flavor, and flair.

Quick And Easy Creamy Italian Sausage And Pepper Calzones

1/2 lb. sliced fresh mushrooms
1 red bell pepper, cleaned and cut into thin strips
1/2 lb. hot or sweet Italian sausage
1 cup shredded Mozzarella cheese
1 container (10 oz size) Savory Garlic cooking creme
10 ounces refrigerated pizza crust  

Get out a large skillet and put it over medium-high heat.  Add the mushrooms, peppers, and sausage, and cook, stirring, until the sausage is no longer pink and the mushrooms and red bell peppers soften and brown slightly.

When everything is cooked, tender, and browned, add the Mozzarella cheese and Savory Garlic cooking creme to the skillet, stir until cheese melts, then remove skillet from heat.

Preheat the oven to 400 degrees.

Unroll the refrigerated pizza crust onto a clean cutting board. Work the dough with your hands, patting it out until you get an 11 x 15 rectangle. With a sharp knife, cut the dough in half the long way, then cut both halves across into three equal sections. (You'll have 6 rectangles.)Spoon even amounts of the creamy sausage mixture onto the dough sections, then fold in half and gently seal by pressing with a fork around the edges. Take a sharp small knife and cut a few little slits in the top crust. Spray a baking sheet with cooking spray. 

Set each filled and sealed calzone on the baking sheet and put in preheated oven, baking for 13 to 15 minutes or until golden brown.

Remove and let sit for 3 to 5 minutes, then serve warm.

 Makes 6 calzones.

Crunchy Fusilli Salad With Onions And Peppers

8 ounce fusilli (corkscrew) pasta
3/4 cup Italian dressing (regular, spicy, or creamy)
1/4 cup green bell pepper, cut into thin bite size strips
1/4 cup red bell pepper, cut into thin bite size strips
1/2 cup sweet onion, cut into thin bite size strips
2 1/2 ounces salami, cut into thin bite size strips
1/2 cup fresh mozzarella cheese, diced
1/4 cup Parmesan cheese, shredded

Prepare the pasta according to the direction on the package, drain well, then immediately dump into a large bowl.

While pasta is still warm, pour in the Italian dressing and stir to coat well.

Add all the remaining ingredients, toss well, then cover bowl loosely and set in refrigerator to chill.

Serve chilled or set it out for a few minutes to take off the chill and serve a bit cooler than room temperature.

Toss again before serving.

A History Of Italian Cuisine

Explore The Culinary Regions Of Italy

Just one look at a map of Italy will give you some idea of the large footprint this peninsula covers.  Shaped like a boot, Italy's long narrow shape jutting out into the Mediterranean Sea explains a little about the culinary differences... and similarities.  But there are many pieces to this tasty puzzle.  Let's take a look at some of the reasons this country is mapped out in so many culinary regions.

Lay of the Land

The size of Italy is just a bit larger than Arizona.  However, unlike Arizona, Italy has a vast coastline - almost 4800 miles.  Some of the culinary similarities throughout Italy are due to the fact that so many miles border the warm waters of the Mediterranean.  Then again, there are very definite culinary differences, too.  The long narrow shape means that from top to toe, Italy covers a lot of climates.

Italy is divided into 20 regions, many formed by the topography of the land itself.  Some of these regions are landlocked and mountainous, while others run along the sun drenched seashore.  Cold snowy winters and shorter summers in the north result in cooking methods and ingredients that vary greatly from the mild winters and long hot summers of the south.

Climate

Subtle variances in pasta, vegetables, and fats can be pinpointed to certain regions based on the climate.  For instance, dry pasta made with just flour, water, and salt was typical in the south where it would dry quickly and easily.  In the north and central parts of Italy where drying pasta wasn't quite as convenient, a softer pasta was more likely made using eggs along with the flour and salt.  Stuffed pasta dishes are also more familiar in the north and central areas, simply because the softer pasta could be wrapped around a filling.

Vegetables that grow in warm weather, like tomatoes and eggplant, make up a large majority of dishes in southern Italy.  Vegetables that grow in cooler climates, like cabbage and root vegetables, are used to make dishes in the northern regions.  Gnocchi, a dumpling-like pasta made with flour, eggs, salt, and potatoes, is a common dish in the north where potatoes are plentiful.

The same climate differences also influence the type of fats used.  Although modern transportation makes olive oil common now all over Italy, it wasn't always so.  Olive trees grow in warm climates.  Therefore, the southern regions of Italy used olive oil while the northern climates relied on butter.  The lush pastures and mountains of the north supported dairy farms, making butter plentiful.  Which also explains why cheese is more prevalent in recipes coming from the northern regions as opposed to the south.

Cultures

Along with the wide range of climates, surrounding cultures play a part in the influence of Italian cuisine.  Sharing borders and close proximity to France, Switzerland, and Austria on the north, and Greece on the south, each region in Italy has been given a sprinkling of styles and flavors from many cultures.  For example, you'll find varieties of sauerkraut and dishes using root crops in the mountainous north, much like foods from Germany and Austria.  In the south, the influence from Greece is unmistakeable.  For instance, the Italian dish 'Parmigiana' is very similar to the Greek dish 'Mousakka.'

Crossroads

The location of Italy put it at the crossroads of many exploring and conquering nations.  Because of this, there are pockets of cuisine influenced by traffic moving across Italy throughout the ages.  However, the Italian people themselves were not apt to spread these culinary influences to their neighboring Italians. The reason is, before World War II the people of Italy simply did not travel very much.

That may be a strange concept to those raised on stories of pioneers moving across the country the moment they stepped off the ship onto American soil.  The fact is, unlike American settlers, the Italian people did not form large migrations across the land, carrying their recipes with them.  Each region's recipes typically stayed within the region.

It's hard to imagine a country just a little larger than the State of Arizona having so many variations in cuisine from one region to the next.  With exploration and conquest, you would think the recipes would naturally spread from coast to coast.  However, that was not the case. Since the Italian people didn't travel as a rule beyond their own region, their individual cuisine was well guarded... until now.  It's time we discovered the rich culinary history of all the regions of Italy so we can bring the story of this incredible cuisine home.

Rich And Creamy Roasted Bell Pepper Soup

3 large red bell peppers
3 large yellow bell peppers
2 Tbsp olive oil
1 garlic clove, grated
2 pints vegetable stock (or chicken stock)
1 medium Gold potato, peeled, diced small
1 cup milk
plain yogurt (for garnish)
fresh herbs (for garnish)

Set the peppers on a broiler pan and put them under a preheated broiler in the oven. Broil until the peppers get blacked on the outside, turning to blacken all sides.  (You may grill them if that's easier for you.) Remove when they are blackened and put them into a bowl, then cover with plastic wrap. This will allow them to 'sweat' off the burned skins. Let them sit for about 20 to 30 minutes. Remove the peppers to a work surface and peel off the burned skins with your hands, then pull off the stems and strip out the seeds.

Cut the cleaned peppers into thin strips, then put in a soup pot over medium heat, add the olive oil and cook stirring for about 5 minutes, then add the garlic and cook for 1 more minute.

Now add the stock and diced potato, bring to a boil, reduce heat to a simmer, and cook until the potatoes are tender.

Remove soup from heat. Ladle a portion of the soup into a blender and pulse until smooth, pour out into a separate pot, then continue until all the cooked soup is blended and smooth.

Put pot over low heat, reheat, then stir in the milk and remove pot from heat.

Serve in bowls with a dollop of yogurt swirled into the top of each serving of soup with a sprinkling of selected herbs on top of the yogurt.

Classic Spaghetti Aglio e Olio (Spaghetti With Olive Oil And Garlic)

1 lb spaghetti
1 Tbsp salt
1/2 cup good olive oil
4 garlic cloves, grated
*other ingredients optional

Fill a very large pot (an 8 quart pot works best) with water, add the salt, and bring to a boil. (Hint: cover the pot so the water boils sooner.)

Once the water is boiling, add the spaghetti (leave lid off the pot now), turn heat down to medium-low, and gently cook the spaghetti until just al dente. Read the package directions for guideline. Drain well and put back in pot, cover and keep hot.

Put the olive oil and garlic in a very large skillet over medium heat and cook, stirring, just until garlic gets golden and fragrant, but not brown or burned.

Transfer the cooked spaghetti to the skillet and, using a pair of tongs, toss the spaghetti so it gets coated with the aglio e olio (garlic and oil) sauce.

*You may add other ingredients as you wish, such as herbs, peppers, olives, and/or Parmesan cheese, etc.

Easy Italian Cooking Tips For The Busy Home Chef

In today’s busy world it’s getting more difficult for families to find the time to sit down at the dinner table together. There's homework to do, deadlines to meet, and very little time to breathe let alone cook a big meal. Italian cuisine may be intimidating because some of the meals look very time consuming. But, don't despair. There are ways to fit even Italian cooking into your schedule. Although there is no way to add any extra hours to the day, there are ways to take the stress out of cooking a big meal. Let's take a look at ideas to make the preparation quick and easy for families on the go.

Find simple go-to recipes

There are a ton of three and four ingredient Italian recipes out there. These meals require little preparation and time but end up tasting like you spent hours in the kitchen. You don’t have to waste a lot of time figuring out what spices and seasonings to use, and you don't have to travel to a dozen different specialty stores to find the ingredients.

The dish most of us call 'spaghetti' literally requires only spaghetti pasta and sauce. Nothing more. You can embellish the sauce as much as you like, and have time for. But a sauce made Italian style would be very simple; tomatoes, seasonings, onion, garlic, and meat if you like. It takes less time to prepare this dish then it would to wait in line at a fast food place.

For hot weather, enjoy a quick cold Italian pasta salad. Use a sturdy pasta, like penne, and mix it with Italian salad dressing and olive oil, then add other ingredients you have on hand. You can toss in cooked chicken, seafood, onion, celery, bell peppers, and olives, then sprinkle with oregano or basil and Parmesan cheese and dinner is done, all in a matter of minutes. Keep a few basic ingredients on hand at all times and you can put together a pasta salad any time.

Put your slow cooker to work

The slow cooker has been around for quite some time helping busy families survive the hectic dinner hour. You can turn just about any Italian meal into a slow cooked feast with very little preparation. And that bit of preparation will pay off, because coming home to a meal that is ready to enjoy just eases that stress away.

Thinking again of our simple recipes, the slow cooker is the perfect way to prepare a sauce for your spaghetti meal. Throw in your ingredients, and, as they say, “set it and forget it.” When you come home, cook your spaghetti and dinner is ready.

 For the Italian pasta salad, put chicken in the slow cooker in the morning, seasoned with oregano, basil, thyme and rosemary, and when you come home it will be ready to cut up and toss into your cooked pasta. You can even make a simplified chicken cacciatore in the slow cooker using jarred marinara sauce, mushrooms, onion, celery, and Italian seasonings. Or faster yet, choose a marinara sauce that has all the ingredients and seasonings already in it.

Although the slow cooker isn't well suited to cook most pasta, there are some recipes that work, such as lasagne using the large noodles. But, even if you have to cook the pasta for a meal when you come home, it takes almost no time at all. Put the pot on to boil, drop in the pasta, and by the time you've sorted the school backpacks and signed a few permission slips, the pasta is ready. Putting your slow cooker to work making Italian meals will not only help you maintain your sanity, but will allow you time to spend with your family instead of fretting over what to serve for dinner.

Healthy meals fast and easy

If it seems like eating healthy takes too much time, take another look at Italian cooking. You might be surprised at how healthy Italian cuisine actually is. When you picture a plate of lasagne or spaghetti, the word 'healthy' may not be the first thing you think. However, when you break down the elements of a good Italian recipe, you find the ingredients to be quite healthy.

With ingredients like tomatoes, mushrooms, onions, celery, bell peppers, artichokes,  olive oil, fresh herbs, seafood, fish, chicken, and lean meats, it's easy to see how healthy Italian cooking can be. But, can this healthy cooking be easy, too? Yes. By following the tips we've discussed – finding simple recipes and putting the slow cooker to work – you can put together a few healthy ingredients fast and have dinner ready when you are.

Now you can skip the fast food racket. Although fast food may seem like the quick and easy fix when you're short on time, in the long run it’s unhealthy and expensive. Instead, stock up on whole grain pastas, fresh or frozen vegetables, olive oil, and plenty of herbs and seasonings. You'll be able to whip up healthy Italian meals in minutes with just a few basic recipes.

And don't forget to involve your whole family in the cooking process. After all, the idea behind cooking fast and easy Italian meals is so you have more time to spend with your family. What better way to do that than having a little help in the kitchen? And what better way to enjoy meals that are both healthy and delicious than learning how to cook Italian style? You will be able to give your family the nutrition they need without taking away the hearty, rich taste everybody loves about Italian cuisine.

Italian Artichoke Olive Pesto Pizza

1 pizza crust
3 tablespoons extra virgin olive oil
1/8 teaspoon kosher salt
1/2 cup pitted green olives
1 garlic clove
8 ounce can or jar artichokes, drained
1/2 tablespoon lemon juice
2 ounces fresh Mozzarella cheese, sliced thin
1/4 cup fresh baby spinach
1 tablespoon sliced green olives
1/4 cup chopped canned or jarred artichokes
1/4 cup roasted red peppers, thinly sliced

Preheat oven to 400 degrees and arrange the pizza crust on a baking sheet or pizza pan.

Put the next 6 ingredients in a food processor and process until you have a smooth sauce consistency, about 30 seconds.

Spread the processed artichoke/olive pesto sauce over the pizza crust. Take a little more olive oil and brush the edges of the pizza crust, then evenly distribute the toppings: mozzarella, spinach, green olives, artichokes, and roasted red peppers.

Bake in preheated oven for 10 to 12 minutes or until crust gets golden brown and top is hot and bubbly.

Everyday Easy Italian Meatballs

1/2 cup Italian flavored bread crumbs
1/4 cup milk
1 large egg
1/2 tsp pepper
1/2 tsp salt
1 tsp dried oregano
1/2 tsp garlic powder
1 Tbsp chopped flat leaf parsley
1/4 cup grated Parmesan cheese
1 pound ground beef

Place all ingredients (EXCEPT ground beef) in a large mixing bowl and stir well to combine. Then add the ground beef and, using your hands, mix together. You add the beef last so you don't handle the beef too much while blending the other ingredients. Over-handling the beef will make it tough, so just mix it until the ingredients combine with the beef, no more.

Scoop out golf ball size portions and roll gently to form the ball shape, setting aside as you do this on to a platter or rack.

Now you can add the meatballs to your sauce if you're making spaghetti sauce, or any other recipe you're making.  Or, you can set the meatballs on a baking sheet and freeze them for later use. (Just put them into a freezer bag after they've frozen solid on the sheet.)

Be sure to mark these meatballs "uncooked" on the freezer bag so you know you'll have to allow more cooking time.  These frozen meatballs are great to have on hand in the freezer for crockpot meals.

Great Tips For Excellent Italian Meals

Discover The Authentic Cooking Methods Of Italian Cuisine

To try grouping Italian cooking under one flag would be quite difficult.  Because of the extremes in climate from the chilly mountainous north to the sun-drenched seashores of the south, you'll find ingredients vary greatly, even in similar Italian dishes.  The creamy, buttery sauces of the north are translated into olive oil based dishes in the south.  Starchy root vegetables show up in dishes in the north, while tomatoes and eggplants rule the recipes in the southern regions.

However, throughout Italy the cooking techniques are shared by all.  With some slight variations, we find standard preparation and cooking methods to be similar across the country.  Let's take a look at a few food preparation and recipe basics that will be recognized in Italian kitchens from coast to coast.

Rissoto

Is it a cooking technique or is it a dish?  The answer is, it's both.  The traditional recipe calls for arborio, a short grain rice, sauteed in butter or olive oil, then stock or broth is stirred in a ladle at a time, over and over, stirring constantly, until the rice softens and becomes creamy. Vegetables, cheese, seafood, or other ingredients can be added at this point.  This is the recipe, but it is also the method.  It's adding a ladle of stock at a time and stirring constantly until the rice (or pasta) cooks fully that makes a dish a rissoto.

Polenta

If you have never made polenta yourself, you may only think of this as a dish, not a method.  However, if you have experienced the old fashioned technique of producing a smooth, lump-free polenta, you know the method well - one part cornmeal stirred into four parts boiling water or stock, and then stirred, stirred, and stirred some more, always in one direction, for about an hour.  After the hour, your polenta can be served right out of the pot with added cheese, herbs, garlic, and tomatoes.  Or, the other familiar process may be used where the mixture is poured into a pan and left to cool, then sliced and served by frying or grilling or baking with other ingredients if desired.  This dish definitely requires a process, which makes 'polenta' as much a method as a recipe.

Crudo

For the freshest possible taste, this technique is used to add ingredients to a dish just before serving, rather than cooking in the dish.  Think about hot cooked pasta tossed at the last minute with a combination of chopped fresh basil, fennel, bell pepper, tomato, and garlic. Adding ingredients at the end of preparation may be referred to in a recipe name as 'a la crudo,' letting you know you are getting the freshest of the fresh at the table.

Battuto

This word means 'beaten.'  Ingredients such as onion, garlic, pancetta, celery, bell peppers, and carrots are mixed with salt and some sort of fat, chopped small and blended well.  A food processor comes in handy for this preparation basic.  Once you have your 'battuto,' you are ready to formulate a sauce or soup, mixing it with whatever ingredients the dish calls for.  Beating these ingredients together rather than keeping them independent of each other creates an infusion, producing more depth of flavor.

Al Dente

This term is much more familiar around the world than it was long ago.  Most people are now used to cooking their favorite pasta gently and until just tender, with a little 'bite back' when bitten. Al dente, "to the tooth," is a desirable method (or result) of cooking pasta so it remains somewhat solid in the center, but not crunchy.  If pasta sinks away when you bite into it, it is over-cooked and was not successfully cooked al dente.  To throw it out and start over would be the only way to handle mushy pasta like an Italian.

As you see, some cooking techniques lend their name to the dish itself, and vice versa.  This may not seem quite so strange when you think about ordering a familiar side for lunch and just calling the side dish 'fries.'
Even though ingredients may change from one end of Italy to the other, cooking methods are similar in style. Creating Italian cuisine can start as simply as learning these techniques, then putting your own spin on the ingredients you choose.  Buon appetito!

Good Cooking Tips For A Successful Night In

Cooking is a valuable skill that everyone should have. Just about everyone enjoys eating. This is definitely true when you or another family member prepares a dish. Unfortunately, not everyone is as good at it as they wish they were. You'll be on your way to being a better cook if you use the advice in this article.

Preparation is key when cooking for family or friends. Ensure that you aren't missing important ingredients before you start cooking. Put everything you need to cook the dish out the night before. Make sure you have all the cooking equipment and ingredients required. Being prepared will settle your anxiety and ensure that you are ready to create a fantastic meal.

A lot of people usually use apples for cooking things in the winter and fall months, yet a lot of people store them incorrectly and they spoil quickly. Apples are extremely perishable. In a warm, dry environment, they will quickly go bad. Store your apples in an airtight container in a cool, preferably humid place. You must still keep an eye out on the apples because one apple that is rotten can spoil the whole bag.

Before frying raw potatoes, allow them to soak for half an hour in a bowl of cold water; this will result in crispier fries. When your potatoes soak up cold fluids, their fibers are reinforced. This means that they will hold up better to the heat necessary for the frying process.

Cook your vegetables quickly to retain quality and nutrients. Taste and nutritional value suffer when vegetables are slow-cooked. In addition to these beneficial results, the overall effect is also serving vegetables that are healthy and more nutritious. The key to improving your vegetables is learning how you can cook them in the minimum amount of time.

Use airtight containers whenever you store unused baking mixes, flour or sugar in your pantry or kitchen. Keeping your ingredients in airtight containers will stop them from spoiling or being infected with bugs. The containers can be bought anywhere and can be an invaluable investment.

Make a lot of stock if you are going to make it ahead of time. Plan to make a big pot of stock so you can freeze and store it. Excellent chicken stock that is homemade is a great base for use in stews, soups, casseroles, and more. First, cool the stock and then stick it in the freezer.

As you can see, cooking can be easy. With the right techniques, creating delicious dishes for family and friends can suddenly become a breeze! Now that you have been introduced to these great tips and tricks, you just need to make the time to go and give them a try!

Follow These Tips To Making A Delicious Meal

Cooking is something that is so beneficial and useful in a number of ways. Few things are more enjoyable than sitting down to a delicious meal, and preparing the meal yourself elevates the enjoyment. Not everyone knows how to cook as well as they want to. With the information here, though, you can give your culinary skills a boost.

If you are baking crusts for a pie or tart, you will probably need to bake them for a while longer than you thought. It will help if you achieve a darker, more delicious golden caramel color, rather than stopping when the crust is still pale. When you see the golden color it indicates carmelization, which lends a crisp, sweet flavor to the pie crust.

Store your spices in a cool, dark place. Storing them out in the light and heat will cause them to lose some of their shelf life. Try to find a cool, dark cupboard if you want to increase the flavor and lifespan of your favorite spices. Using fresh spices will make your food taste better.

Do not throw away the product of your hard work. You need to mix 2 tablespoons filled with water and 1 tablespoon filled with corn starch in a bowl. Mic the solution together and put it in the sauce to thicken it up. Be sure to gradually stir in the solution, and frequently stir the sauce so that it does not become too thick.

Many people find slicing meat into thin strips very difficult; however, if you partially freeze the meat, the task is much simpler. If you are making Asian dishes, such as Thai or Chinese food, this is a great idea. By partially freezing meat ingredients, slicing is cleaner and the fibers do not stretch and tear as easily. However, wait until the slices are thawed before you cook them. By doing this, the strips will more evenly cook.

It's vital that you always use sharp knives when cooking. Knives are actually more dangerous when they get dull, because they get harder to control. You are more likely to cut yourself by using a dull knife, as opposed to when cutting using a sharp knife.

As you can see, cooking can be easy. With the right techniques, creating delicious dishes for family and friends can suddenly become a breeze! Now that you have been introduced to these great tips and tricks, you just need to make the time to go and give them a try!

Fill Thier Bellies With Really Great Food

Cooking is one of the things in life that needs to be done, but it can also be a delicious hobby to take up as well. Anyone may cook with good advice. You can find that very advice in this article.

When cooking for someone who is important to you, it's best to prepare something that you are skilled at making. Do not try to cook something new for a big day. This will allow for an easier cooking process.

During autumn, apples are an important ingredient in many recipes; however, they do turn bad if they are not carefully stored. Store them in your fridge or basement, in plastic bags that are loosely tied, as they tend to spoil in dry warm areas. One bad apple will quickly ruin the other apples.

Do you love to cook with fresh basil? Fill an empty glass with fresh basil. Make sure the stems are saturated with water. Keep it on the kitchen counter and it will stay fresh for weeks. You can even grow new basil plants if you feel like changing the water every day or so. The stems will sprout roots; that's the wonder of plant life. Cut it on occasion and your plant will continue to provide you with fresh basil for a long time to come.

There are many things you can do ahead of time to save time during your meal preparation. Look at your recipe ahead of time and draft up a list of what you can do to get ready, but don't risk spoiling any ingredients. Many different prep tasks can be finished a day or so before cooking the meal. This can make it even easier to cook complicated dishes and make them more enjoyable.

When you are making chicken stock, think in terms of high volume. Instead of making a single serving, make a whole stock pot and save the leftovers so you can freeze them. Good chicken stock that you make at home makes a great starter for soups, casseroles, stews and other dishes. Allow your stock to cool, then put portions in heavy-duty Ziploc bags made for freezing.

Cooking a great meal consists of more than placing any dishes on a table. Experimenting with new recipes can be an adventure and a delight to the taste buds. You may have the occasional flop but with the help of the advice in this article, those flops are sure to occur less often. By using the tips in this article, you will become a great success in the kitchen.