Italian food recipes!!

Kimberly - posted on 08/25/2009

My hubby loves Chicken Parmesan, so last week I tried making a baked version and it was wonderful! The recipe details and pics are here: http://www.justamomha.com/pantry-gourmet...

My fav though is Crock Pot Lasagna. It takes hardly any work at all (you don't even have to boil the noodles) and it turns out amazing! http://www.justamomha.com/pantry-gourmet...

Hope those help!

Claudia - posted on 08/25/2009

This is my favorite dish, enjoy!



FOR THE BÉCHAMEL SAUCE150g butter

1 garlic clove , halved

½ a teacup of plain flour

600ml milk

a pinch of mixed spice

1 tbsp grated parmesan

FOR THE NAPOLI SAUCE

olive oil

¼ of a carrot , grated

a couple of stems of parsley , chopped

¼ of a celery stick, chopped

400g tin of chopped tomatoes

1 handful of basil leaves



FOR THE CANNELLONI AND FILLING

500g cooked spinach (frozen is fine)

300g ricotta

1 egg , beaten

2 tbsp grated parmesan

18 cannelloni tubes





Heat the oven to 190C/170C/gas 5. Heat the butter gently, add the garlic. Add the flour, stirring all the time, then the milk. Stir until the béchamel sauce thickens. Add the spice and Parmesan. Remove garlic and season.

To make the Napoli sauce, heat some olive oil, add the garlic. Then add the carrot, parsley and celery and fry gently until brown. Then add the tomatoes. Stir in the basil and half a cup of water, simmer for 20 minutes.

For the filling, mix the spinach and ricotta with the egg and the Parmesan. Season, then use a piping bag to fill cannelloni tubes and place in a buttered baking tray. Spoon over the béchamel sauce, then add a layer of the Napoli sauce on top. Bake for 30-40 minutes.

Janet - posted on 08/24/2009

This recipe is easy, delicious and authentic italian food. The recipe was one I jotted down from Giada De Laurentiis.



Ingredients

nocoupons

6 (4 1/2 to 5 1/2-ounce) chicken cutlets, pounded thin

Salt and freshly ground black pepper

6 sage leaves

3 ounces grated fontina cheese

3 tablespoons olive oil

1 garlic clove, halved

1/2 cup white wine

1 (28-ounce) can whole San Marzano tomatoes

1/2 teaspoon red pepper flakes

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Special Equipment: toothpicks

Directions

Place the chicken cutlets on a clean work surface, narrow end facing you. Sprinkle with salt and pepper. Place one sage leaf crosswise on each of the pieces of chicken. Sprinkle each of the pieces of chicken with 1/2 ounce (about 2 tablespoons) of fontina cheese. Roll up the chicken and seal with one or two toothpicks.



Warm the olive oil and halved garlic clove in a large, heavy skillet over medium-high heat until the garlic is fragrant, about 2 minutes. Add the chicken. Brown the chicken on all sides, about 3 minutes per side. Remove the chicken from the pan and remove and discard the garlic. Add the wine and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon.



Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth. Add the tomato mixture to the reduced wine in the pan. Simmer for 5 minutes to let the flavors marry.



Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through, 5 to 7 minutes.



Remove the chicken from the pan. Season the tomato sauce with salt and pepper. Spoon the tomato sauce onto serving plates or a serving platter. Slice the chicken into 1-inch rounds. Remove the toothpicks. Place the chicken over the sauce and serve immediately.