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Top 10 Best Italian Recipes

Top 10 Best Italian Recipes

Grilled Fresh Tomato Pizza with Three Cheese


oh fff tomato pizza l Top 10 Best Italian Recipes



  • 2 plum tomatoes, chopped
  • 1 tablespoon  chopped fresh flat-leaf parsley
  • 1 small garlic clove, minced
  • 1 tablespoon  olive oil
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  freshly ground pepper
  • 1/4 cup  crumbled Gorgonzola or blue cheese
  • 2 ounces  fresh mozzarella, thinly sliced
  • 2 tablespoons  freshly grated Parmesan cheese
  •  Prepared dough for one 12-inch pizza
  • 2 tablespoons  fresh parsley or basil, cut into thin strips


1. Oil and heat grill.

2. Combine tomatoes, parsley, garlic, oil, salt, and pepper in medium bowl. Toss cheeses in another bowl.

3. Flour a large cutting board. Pat or roll dough into a 12-inch circle. Slide dough off board onto heated grill; grill over low coals 2 to 3 minutes, until lightly browned.

4. Meanwhile, flour board again. Transfer pizza crust cooked side up onto board. Spread evenly with tomato mixture. Top with cheeses. Slide back onto grill. Cover and grill about 7 minutes more, moving pizza around to grill evenly, until crust is crisp and deep golden brown and cheese is just melted. Sprinkle with parsley or basil. Makes 4 to 6 servings.

Spaghe Bolog 793727c Top 10 Best Italian Recipes



  • 1 28 ounce can crushed tomatoes in puree
  • 3 8 ounce cans tomato sauce
  • 1/3 cup  water
  • 1/2 teaspoon  dried rosemary, crushed
  • 1/4 teaspoon  crushed red pepper
  • 1/8 teaspoon  crushed fennel seed
  • 1 tablespoon  olive oil
  • 1/2 cup  chopped onion
  • 1/2 pound  sliced shiitake or white mushrooms, coarsely chopped
  • 1 tablespoon  chopped garlic
  • 1/2 pound  ground veal
  • 1/2 pound  ground pork
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  freshly ground pepper
  • 3/4 cup  white wine
  • 1 pound  castellane or rigatoni pasta
  •  Grated Romano or Parmesan cheese


1. Bring water for pasta to a boil.

2. Microwave tomatoes, tomato sauce, water, rosemary, crushed red pepper, and fennel seed, covered with vented plastic wrap, in a large microwave proof bowl on High 10 to 15 minutes, stirring every 5 minutes.

3. Heat oil in 12-inch skillet. Add onion, mushrooms, and garlic; cook 8 minutes. Add veal and pork; sprinkle with salt and pepper. Cook, breaking up meat with a spoon, until no longer pink. Add wine; gently boil 2 minutes. Stir in tomato mixture. Bring to a boil. Cover and simmer 10 minutes.

4. Meanwhile, start to cook pasta according to package directions.

5. Drain pasta; return to pot. Toss pasta with 2 cups of sauce; transfer to a bowl. Top with 1 cup of the sauce. Serve with remaining sauce and cheese. Makes 4 servings.


Winter Minestrone

1732 medium Top 10 Best Italian Recipes


  • 1 cup  dried great Northern beans, picked over and rinsed
  •  Water
  • 1 teaspoon  minced garlic
  • 1/2 teaspoon  dried thyme
  • 1/2 teaspoon  dried rosemary
  • 1/2 teaspoon  salt
  • 1 bay leaf
  • 3 tablespoons  olive oil, divided
  • 2 large carrots, chopped
  • 1 large onion, chopped
  • 1 large celery rib, diced
  • 2 teaspoons  minced garlic
  • 1 1/2 teaspoons  salt, divided
  • 1/2 teaspoon  freshly ground pepper
  • 1 pound  butternut squash, peeled, seeded, and cut into 3/4-inch chunks
  • 1/2 pound  green beans, trimmed and cut into 3/4-inch pieces
  • 4 cups  thinly sliced green cabbage
  • 3 14 ounce can chicken broth
  • 1 water
  • 2 medium zucchini, quartered lengthwise and sliced
  • 1/2 head cauliflower, cut into bite-size florets
  • 1 14 1/2ounce can whole tomatoes in juice, drained and chopped
  • 4 slices sourdough bread
  • 1/2 cup  freshly grated Parmesan cheese


1. Bring beans and enough cold water to cover by one inch to a boil in a large Dutch oven. Remove from heat; cover and let stand 1 hour. Drain beans; return to pot and cover with two inches cold water. Stir in garlic, thyme, rosemary, salt and bay leaf. Bring to a boil; reduce heat and simmer, covered, 30 minutes. Drain beans; remove bay leaf and set aside.

2. Heat 2 tablespoons of the oil in same pot. Add carrots, onion, celery, garlic, 1/2 teaspoon of the salt and the pepper; cook about 8 minutes, until vegetables soften. Add drained beans, squash, green beans, cabbage, broth, water and remaining 1 teaspoon salt. Bring to a boil; reduce heat and simmer, partially covered, 30 minutes.

3. Stir in zucchini and cauliflower. Return to a boil; reduce heat and simmer, partially covered, 20 minutes, until beans and vegetables are tender. Add tomatoes and cook 10 minutes. Discard Parmesan rind. Transfer 2 cups soup, one cup at a time, to a blender and puree; return to pot.

4. Heat oven to 375 degrees F. Brush bread with remaining 1 tablespoon oil; arrange on a cookie sheet. Sprinkle with Parmesan and bake 15 to 18 minutes, until toasted. Cut each bread slice in half and serve with soup. Makes 8 servings.



Polenta with Beef Ragout

polenta triangles with beef ragout Top 10 Best Italian Recipes


  • 1/2 pound  extra-lean ground beef
  • 1 cup  chopped onions
  • 1 tablespoon  chopped garlic
  • 1 ounce can (14 oz.) plum tomatoes, drained and chopped, juice reserved
  • 1 large red bell pepper, cut up
  • 1 large zucchini, chopped
  • 1/2 cup  chopped carrots
  • 1 tablespoon  tomato paste
  • 1/2 teaspoon  dried oregano
  • 3/4 teaspoon  salt
  • 1/4 teaspoon  freshly ground pepper
  • 1 ounce can (14 oz.) fat-free chicken broth
  • 1/4 teaspoon  salt
  • 1/2 cup  yellow cornmeal
  • 1/2 cup  1 percent low-fat milk
  • 1/4 cup  chopped fresh flat-leaf parsley


1. For the ragout, brown beef in a large nonstick skillet over medium-high heat. Transfer with a slotted spoon to a medium bowl.

2. Cook onions and garlic in same skillet over medium heat until softened. Stir in juice from tomatoes; cook 1 minute. Add beef, tomatoes, bell pepper, zucchini, carrots, tomato paste, oregano, salt and pepper. Bring to a boil. Cover and simmer 25 to 30 minutes.

3. Meanwhile, for the polenta,combine broth and enough water to equal 2-1/2 cups. Bring to a boil with salt in a 2-quart saucepan; gradually whisk in cornmeal. Cook, stirring, about 15 minutes or until thickened. Stir in milk and parsley; cook 5 minutes more. Divide polenta and ragout among four serving bowls. Makes 4 servings.

Chicken Parmesan Pronto

Fotolia 13691487 Subscription L 0 Top 10 Best Italian Recipes



  • 4 boneless, skinless chicken breast halves (about 1 lb.)
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  freshly ground black pepper
  • 1/4 cup  all-purpose flour
  • 1 large egg, beaten
  • 1/2 cup  plain dry bread crumbs
  • 2 tablespoons  olive oil
  • 1 cup  sliced fresh mushrooms
  • 1 14 – 14 1/2ounce jar marinara sauce
  • 1 tablespoon  chopped fresh parsley
  • 1 cup  shredded mozzarella cheese
  • 1 zucchini, cut lengthwise into 8 slices


1. Preheat oven to 375 degree F. Place the chicken between 2 sheets of wax paper. Pound to 1/2 inch thick with a rolling pin or meat mallet. Sprinkle chicken with salt and pepper.

2. Place the flour, beaten egg, and bread crumbs in 3 separate, shallow dishes. Dip chicken in flour, shaking off any excess, then in egg, then in crumbs, pressing firmly to coat.

3. Heat oil in large skillet over medium-high heat. Cook chicken until golden and cooked through, about 3 to 4 minutes per side. Transfer chicken to a 13×9-inch shallow baking dish. Add mushrooms to skillet; cook for 30 seconds. Add sauce and parsley; cook, stirring, for 3 minutes.

4. Layer zucchini in a shallow microwave proof dish. Sprinkle with 1 tablespoon water. Cover with wax paper or a paper towel. Microwave on 100 percent power (High) 2 minutes; drain.

5. Place 2 zucchini slices in an X pattern on each chicken breast. Pour sauce evenly over zucchini and sprinkle with the cheese. Bake uncovered about 10 minutes or until cheese is melted. Makes 4 servings.

Baked Chicken Cacciatore

chickencacciatorefinal1 Top 10 Best Italian Recipes


  • 1 chicken (3-1/2 lb.), cut up
  • 2 tablespoons  olive oil
  • 2 tablespoons  all-purpose flour
  • 1 1/4 teaspoons  salt, divided
  • 1 teaspoon  dried oregano
  • 1 12 ounce package fresh mushrooms, sliced
  • 1 large red bell pepper, cut into 1/2-inch-wide strips
  • 3/4 cup  chopped onions
  • 1 14 1/2ounce can Italian-style stewed tomatoes
  • 1/3 cup  dry white wine
  • 1 tablespoon  chopped fresh parsley
  • 1/2 teaspoon  freshly ground black pepper


1. Heat oven to 400 degree F. Remove skin from all chicken pieces except wings; trim any visible fat. Cut chicken breasts crosswise in half.

2. Heat oil in large roasting pan in oven 2 minutes. Combine flour, 1 teaspoon of the salt, oregano, and ground pepper in large resealable plastic bag; add chicken pieces, tossing to coat well with flour mixture. Remove chicken from bag, arrange in hot oil in roasting pan; bake 20 minutes.

3. Stir mushrooms, red pepper and onions into roasting pan with chicken; bake 15 minutes, stirring once.

4. Add tomatoes with their liquid, wine and remaining 1/4 teaspoon salt, using spoon to break up tomatoes. Bake 10 minutes more or until chicken is cooked through. Sprinkle with chopped parsley. Makes 4 servings.

Classic Lasagna

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  • 2 tablespoons  olive oil
  • 1 1/2 cups  finely chopped onions
  • 1 cup  finely chopped carrots
  • 1 tablespoon  minced garlic
  • 1/4 teaspoon  red pepper flakes
  • 1/2 pound  ground beef
  • 1/2 pound  sweet Italian sausage, casings removed
  • 2 28 ounce cans plum tomatoes
  • 2 tablespoons  tomato paste
  • 1 1/2 teaspoons  salt
  • 1/2 teaspoon  freshly ground black pepper
  • 1 12 ounce package lasagna noodles
  • 2 15 ounce containers part-skim ricotta cheese
  • 3/4 cup  freshly grated Parmesan cheese, divided
  • 1/3 cup  chopped fresh parsley
  • 1 egg
  • 1/2 teaspoon  freshly ground black pepper
  • 2 8 cups  shredded part-skim mozzarella cheese, divided


Make Tomato Sauce::1. Heat oil in large Dutch oven over medium-high heat. Add onions and carrots; cook stirring, until tender, 8 minutes. Add garlic and red pepper; cook 30 seconds. Add beef and sausage; cook until browned, breaking up meat with spoon, 10 minutes. Stir in tomatoes, tomato paste, salt, and 1/2 teaspoon black pepper. Bring to boil. Reduce heat to rapid simmer and cook, stirring occasionally and breaking up tomatoes with spoon, until thickened, 45 minutes.

2. Meanwhile, cook lasagna noodles according to package directions. Transfer noodles to large bowl of cold water. Combine ricotta, 1/2 cup of the Parmesan, parsley, egg, and 1/2 teaspoon black pepper in medium bowl.

3. Heat oven to 400 degree F. Spread 1 cup of the Tomato Sauce in 13×9-inch baking dish. Reserve 1 cup of the Tomato Sauce for top. Drain 4 lasagna noodles on clean kitchen towel and line bottom of baking dish with noodles. Spread one third of the ricotta mixture on top, then spread with one third of the remaining Tomato Sauce. Sprinkle with 1/2 cup of the mozzarella. Repeat layering noodles, ricotta, Tomato Sauce, and mozzarella twice. Top with fourth layer of noodles, spread with reserved Tomato Sauce and sprinkle with remaining 1/4 cup Parmesan. Cover with foil. Place lasagna on baking sheet and bake 45 minutes. Remove foil; sprinkle with remaining 1/2 cup mozzarella and bake, uncovered, 10 minutes more. Let stand 15 minutes before cutting. Makes 10 servings.

Osso Buco with Pappardelle

  em0636 papperdelle lg Top 10 Best Italian Recipes


  • 1 tablespoon  olive oil
  • 1/2 pound  veal stew meat, cut into 1-inch pieces
  • 1 pound  veal shank
  • 1 cup  chopped onions
  • 1/2 cup  finely chopped carrot
  • 1 tablespoon  minced garlic
  • 2 tablespoons  all-purpose flour
  • 1 26 ounce can whole tomatoes in juice
  • 1/2 cup  dry white wine
  • 1/2 cup  chicken broth
  • 1 1/2 teaspoons  salt
  • 1/2 teaspoon  freshly ground black pepper
  • 1/4 teaspoon  dried thyme
  • 1 pound  dried pappardelle or fettuccine, cooked according to packagedirections


1. Heat olive oil in large Dutch oven over high heat. Add veal stew and veal shank. Cook until veal is well browned on all sides, about 5 minutes. Using a slotted spoon, transfer to plate; set aside.

2. Reduce heat to medium. Add onions and carrot to Dutch oven; cook for 5 minutes. Stir in garlic and cook 30 seconds. Stir in flour; cook 1 minute more. Carefully add tomatoes with juice, wine, broth, salt, pepper, and thyme, stirring to break up tomatoes.

3. Return veal to Dutch oven; bring to boil. Reduce heat and simmer, covered, until meat is very tender, about 2 hours.

4. Remove veal shank. Separate the meat and marrow from thebones; stir meat and marrow back into sauce.

5. Toss sauce with hot pasta in large serving bowl. Makes 6 servings.


Classic Spaghetti and Meatballs

spaghetti meatballs 2 Top 10 Best Italian Recipes




  • 2 slices white bread
  • 1/4 cup  milk
  • 2 tablespoons  freshly grated Parmesan cheese
  • 1 pound  ground beef
  • 1 large egg, lightly beaten
  • 2 tablespoons  chopped fresh parsley
  • 1/4 teaspoon  salt
  • 2 tablespoons  vegetable oil
  • 1/2 cup  minced onion
  • 1/2 cup  finely chopped carrots
  • 1 teaspoon  minced garlic
  • 1/4 teaspoon  red pepper flakes
  • 1/4 teaspoon  dried oregano
  • 1/4 teaspoon  dried basil
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  freshly ground black pepper
  • 1 26 ounce can whole tomatoes in juice
  • 1 tablespoon  tomato paste
  • 1 pound  dried spaghetti, cooked according to package directions
  •  Freshly grated Parmesan cheese


Make Meatballs::1. Soak bread in milk in large bowl. Add remaining meatball ingredients and mix until just blended. Shape into thirty 1-1/4-inch meatballs.

2. Heat oil in large Dutch oven over medium-high heat. Brown meatballs in batches, turning occasionally, 4 minutes; transfer to plate.

3. Add onion and carrots to Dutch oven; cook 4 minutes, until softened. Stir in garlic, red pepper, oregano, basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; cook15 seconds. Add Meatballs, tomatoes, and tomato paste. Bring to boil, reduce heat and simmer 1 hour, stirring to break up tomatoes with spoon. Toss mixture with hot pasta in large serving bowl. Serve with grated Parmesan cheese. Makes 6 servings.


Clam and Shrimp Risotto

scallops Top 10 Best Italian Recipes


  • 1 1/2 dozen medium cherrystone clams,scrubbed
  • 1 cup  chicken broth
  • 1 14 1/2ounce can diced tomatoes in juice
  • 1 bulb (1 lb.) fennel, or 2 cups chopped celery and 1/8 teaspoon anise seed, crushed
  • 1 large (12 oz.) onion, chopped
  • 1 teaspoon  butter or margarine
  • 1/4 teaspoon  red pepper flakes
  • 3/4 pound  medium shrimp, shelled and deveined
  • 1 tablespoon  chopped garlic
  • 1 cup  white wine
  • 1 cup  arborio or long-grain rice
  • 1/4 teaspoon  thyme
  • 2 tablespoons  chopped fresh flat-leaf parsley


1. Arrange clams in a large Dutch oven. Cover and cook over medium-high heat 8 to 13 minutes, until clams open. (Clams will release broth while cooking.) Transfer clams with slotted spoon to a large bowl; set aside. Discard any unopened clams. Strain broth from clams into a 1-quart glass measure; add chicken broth and enough water to equal 4 cups. Transfer to a medium saucepan; set aside.

2. When cool enough to handle, remove clams from shells. Chop clams and return to large bowl; discard shells.

3. Bring tomatoes and juice, fennel and onion to boil in a Dutch oven. Cover and cook over medium heat 7 to 9 minutes, until vegetables are tender; transfer to bowl with clams. Increase heat to medium-high; add butter and red pepper flakes; cook 1 minute. Add shrimp in a single layer; cook, turning once, 2 minutes, just until opaque. Add garlic; cook 1 minute more. Transfer to bowl with vegetables. Add wine, rice and thyme to pot; cook just until liquid is absorbed. Stir in 1 cup of the broth mixture; cook, stirring, until liquid is just absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed each time. Cook 20 to 25 minutes more, until rice is tender. Stir in shrimp, clams and vegetables and parsley; heat through. Serve immediately. Makes 4 servings.

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