Italian Recipes

lily-ella

Lasagna - does anyone have a recipe? Ive tried loads but they never taste as good as when i have them at my local italian!

Fivenations

I dont have a definitive recipe as I usually make it up with whatever is to hand but this is a basic version..


500g packet of rigatoni or penne
250g grated mozzarella
100g grated scamorza or gruyere cheese
Freshley grated parmesan cheese- one or two handfuls
Your favourite tomato sauce

4 tablespoons extra olive virgin oil
2 garlic cloves, chopped


Preheat oven to 400 degrees Fahrenheit.

Cook pasta until it is very very al dente - it will continue to cook.
Drain and place back in pan then add sauce and sprinkle with some parmigiano and cook for another 30 seconds.
Place a third of the pasta in a baking dish, layer of 1/3 of the mozzarella, h1/3 of the scamorza and another sprinkle of parmigiano cheese over the pasta.
Continue with all the rest , finishing with a final layer of all the cheeses. Bake for 20 to 30 minutes or until golden brown.

I sometimes add a handful of peas and chopped cooked Italian sausage or tiny meatballs, even leftover cooked chicken or pork, choped up. This is very much a family dish. I wonder if the dish you are served in the restaurant is a Timballo - a very elaborate version of this simple dish that contains wild mushrroms, chicken livers and other goodies?

EmmaJ_3

My favourite pasta is quite simple, roasted aubergine & tomatoes with chunks of mozzarella, I had it at a local restaurant and copied it, then a while later found a Delia recipe exactly the same:

http://www.deliaonline.com/recipes/sicilian-pasta-with-roasted-tomatoes-and-aubergines,1165,RC.html

Although I don't faff about with the aubergines and skinning the tomatoes - I just chop them up and bung in the oven!!! Absolutely gorgeous with cherry tomatoes just cut in half.

I also love Mozzarella en Carozza which I saw on Nigella's tv programme - translates as 'Mozzarella in Carriages' and it's so simple, two slices of white bread, cut off the crusts, place a big hunk of mozzarella in between and then mould the bread around it, dip in egg and quickly fry. Basically italian cheesy eggy bread - gorgeous.

Fivenations

Lasagna

Please dont shout but... one of the mistakes I've seen people here in the UK make when making this is the amount of filling they ladle onto each layer, drowning the pasta. Italian food has much in common with Japanese food. Less is more. I think it because no cook lasagne sheets need a lot of sauce. I think it is worthwhile cooking the pasta first. Better still use fresh. When I was able to make my own pasta the sheets were much finer that those you buy. The resulting baked dish should not be soggy but firm enough to cut with a knife and not collapse outwards as so many shop bought ones do.

Also try an authentic bolognese sauce recipe - one that needs at least 2 hours gentle simmering. The beef wil then melt in your mouth.

Marcella Hazan's recipe are usually relaible but I cannot find one on the net for you. When my hand improves I will write my version using her recipe as a guide, since I make mine up as I go along!

It might be worth asking your local restaurant what region the recipe they use if from as this will have a bearing on the ingredients. If you ask nicely they may even give you a general recipe (probably leaving out the one essential ingredient!)

Fivenations

Long time overdue! This is an Italian take on cheese and potatoe pie

Sformato All'Emiliana


INGREDIENTS:

• 800 g potatoes
• 200 g fresh Parmigiano (fresh Parmigiano is mild and firm, but not crumbly; you could substitute a mild fontina or even a mild cheddar for it. I find Seriously Strong cheddar a vert passable substitute – just use less.
• 3/4 cup milk
• 100 g lean ham, in a single slice
• 2/3 cup melted unsalted butter, plus some to sprinkle over
• 1 tablespoon breadcrumbs
• Salt and pepper

PREPARATION:

Wash the potatoes and boil them until done in salted water. Dice the ham.

Butter a high-sided 7inch springform cake tin, dust it with bread crumbs, and turn it over to let the excess fall free. When the potatoes are done peel them and let them cool, then cut them into finger-thick slices.

Finely slice the cheese.

When everything is ready, put a layer of potatoes in the bottom of the pot, overlapping them slightly. Brush them with melted butter, then cover them with some of the cheese and some of the ham, and continue until all is used up, finishing with a potato layer. Pour the milk over all and dot the top of the sformato with small knobs of butter butter.

Bake the sformato in a preheated 180 C/Gas Mark 4 oven for about a half hour, or until the top is nicely browned. Unmold it and serve it at once.

marrbett

What a great thread. Thanks so much for everyone's input. I was born in Italy but grew up in England, but Italy feels like home to me everytime I go back. Am sitting here reminiscing now...

Quasar

Hello marrbett. I'm Italian born and bred but have lived here for over 20 years. I'm going home to Italy (North) this Monday for a week and will ask my mum for some of her recipes.

Qxx

Fivenations

Quasar, can't wait for your recipes!

Now I'm back in the mood I'll type up some more family favourites that I think people will enjoy - Economy Gastromony Italian style!!

Arrivederci e Buon Viaggio!

Fivenations

Sorry - my two favourite lasagne are not frugal, everyday dishes - my mother only ever made them for birthdays and feast days as she made everything, including the pasta, from scratch as shop bought pasta sheets are a little too thick. It makes a big difference to the texture. Asda's fresh pasta sheets are very good, though pricer than the dried, but as this is a celebration dish I dont really care!

Marcella Hazan's Traditional Bolognese style Lasagne Recipe - for those special occasions.

http://www.bakespace.com/recipes/detail/Marcella-Hazan%27s-Lasagna/25100/

Neapolotan Lasagne - Easter Sunday treat - even more extravagant and time consuming but once eaten, never forgotten.

http://italianfood.about.com/od/bakedpasta/r/blr0087.htm

Loulou2010

any good and easy suggestions/recipes for an italian starter, main and dessert? the only thing is has to be something that doesnt contain a lot of garlic (cant stand the smell of it ) and has to be food friendly for a pregnant woman...