Do you have any easy Italian recipes for a late Christmas early New Years dinner?
Dec 17th, 2009 by admin
My inlaws are coming over tomorrow for our Christmas dinner. I would like to make some Italian food any recipes or ideas would be great. Thanks in advance.
Easy Pasta Primavera
Ingredients
1Eggplant, peeled and cut into
Small sticks
1/2 lbFresh mushrooms, sliced
2Medium carrots, peeled and
Sliced diagonally
3 to 5 clovesFresh garlic, minced
2Medium zucchini, shredded
3 tbspOlive oil
1 tspDried oregano, crushed
1 tspDried basil, crushed
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1Large tomato, cut into wedges
2 tbspWater
12 ozUncooked spaghetti or other
Thin pasta, hot cooked and drained
Grated Romano cheese
Preparation
In a large skillet, stir-fry eggplant, mushrooms, carrots and garlic in oil over high heat for 2 minutes. Stir in zucchini, oregano and basil; stir-fry 1 minute more. Add tomato wedges and water; cover and steam 2 minutes. Serve over hot pasta; top with grated Romano cheese.
Easy Pasta Primavera
Ingredients
1Eggplant, peeled and cut into
Small sticks
1/2 lbFresh mushrooms, sliced
2Medium carrots, peeled and
Sliced diagonally
3 to 5 clovesFresh garlic, minced
2Medium zucchini, shredded
3 tbspOlive oil
1 tspDried oregano, crushed
1 tspDried basil, crushed
1Large tomato, cut into wedges
2 tbspWater
12 ozUncooked spaghetti or other
Thin pasta, hot cooked and drained
Grated Romano cheese
Preparation
In a large skillet, stir-fry eggplant, mushrooms, carrots and garlic in oil over high heat for 2 minutes. Stir in zucchini, oregano and basil; stir-fry 1 minute more. Add tomato wedges and water; cover and steam 2 minutes. Serve over hot pasta; top with grated Romano cheese.
References :
baked ziti is easy and its good.. and cheap.. ha ha allrecipes.com or foodtv.com good luck and just have fun.
References :
this recipe may look complicated, but really once you have everything in the pot, simmering away.. its quite simple and a very hardy ragu during these colder months:
Orecchiette Al Ragu
Ingredients:
3 tbs olive oil
1 large onion, chopped
1/2 lb slab bacon
3 garlic gloves, finely chopped
1 cup of red wine
1 1/2 lbs plum tomatoes, peeled, seeded and chopped
13 oz. can whole peeled tomatoes, chopped
1 tbsp tomato paste
bonquet garni made up of 1 fresh bay leaf, and 3 springs each:
fresh oregano, rosemary and thyme (use dried herbs if no fresh)
salt and black pepper
1 lb ground beef
1/2 cup of finely grated Parmesan, plus Parmesan to serve
1/2 cup fresh white bread crumbs
4 tbsp finely chopped fresh parley (use dried if you dont have fresh)
12 oz. – 1lb , orecchiette (use spaghetti if you wish)
1. Heat the oil and add the onion and the whole slab of bacon. Cook over moderate heat for 20 mins, stirring frequently, until both meat and onion are browned. Add two thirds of the garlic and cook for 5 minutes longer (ALORA VERSION: the recipe calls you to remove the bacon later and set aside as a separate main course, but my advice is this: dice the bacon, buy a good slab, like center cut that doesnt have a lot of fat, cook the diced bacon with the onion, and drain.. this way you keep the bacon IN the sauce, it tastes great, you wont regret this alora modification:)) but if you want to follow the recipe, you’ll cook the whole slab and remove it when the recipe calls you to.
Add 2/3 of the garlic and cook for 5 minutes longer.
Turn up the heat and pour in the red wine. Allow to simmer vigorously for 5 minutes, then add both the fresh and canned tomatoes and tomato paste.
Turn the heat down as low as possible, add the bouquet garni (if you have never made one, its the fresh herbs tied with a piece of cooking twine.. leave enough twine to hang abit out of the pot, so you can remove later with ease, or just use dried herbs). Salt and pepper to taste.
Cover and cook for 2 – 3 hours, stirring occassionally, the slower the sauce cooks, the better it will taste.
Meanwhile, mix together the ground beef, parmesan, bread crumbs, parsley and remaining garlic. Preheat the broiler.
Mold the mixture into walnut-sized balls and broil for 10 minutes. turning them 1/2 way through, until browned all over.
Add the meatballs to the sauce, which should be very thick and cook for 30 minutes.,
Boil the Orecchiette, cook until al dente. You could use spaghetti, but I love the orecchiette pasta. They’re round little pastas with a dent in them, helps hold the sauce. You can eat this pasta dish with a spoon, which is kind of novel
(at this point, recipe says to remove the bacon slab, but hopefully you took my advice and diced the bacon and left it in the sauce)
pour sauce over pasta and serve with parmesan cheese.
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I konw it seems like a lot, but its really pretty easy and the sauce is possibly the best ragu Ive ever had. Your kitchen will smell delicious when its cooking Bon Appetite.
* by the way, the wine I like to use in the sauce is an inexpensive one by Bolla called Valpolicella, it has a nice spicy flavor and goes really well in the sauce, and as an accompanying wine at dinner.
References :
You can try this great lasagna. I have had it and it is simply wonderful. The recipe is on this site.
References :
http://www.beyondhomecooking.blogspot.com
Giada De Laurentiis’ show, Everyday Italian, on the Food Network always has something easy and delicious-looking. Try her site: http://www.foodnetwork.com/food/show_ei
There are "easy entertaining" recipes at that link right now.
References :
How about stuffed steak? Buy pieces of beef cut for braciulle(not sure of spelling) anyway sort of thin steak. Set oven to 350 degrees prepare stuffing either from a box or make your own, let it cool a little, after cooled put small amount on edge of meat roll it like a jelly roll then insert a toothpick to hold together, heat some of your favorite oil in a skillet, brown all sides, remove from skillet place a large can of tomato puree and small can (15oz) of whole tomatos in large baking dish, place rolled steak in tomato mixture, cover steak with suace and bake for about 30 mins. serve with salad and wine TA-DA!!! easy Great italian meal enjoy
References :
Chicken Scarpariello
Pollo alla Scarpariello ~ This is another Italian-American dish that translates as "shoemaker’s" style chicken, and consists of golden brown, pieces of roasted chicken that are topped with a tasty lemon flavored sauce.
1 (2 1/2 to 3 Pound) Chicken Cut Into Pieces
1 Cup All-Purpose Flour
Salt & Pepper
1 Teaspoon Oregano
4 Tablespoons Olive Oil
3 Cloves Garlic, Peeled & Sliced
1/2 Cup Chopped Onions
1 Sprig Fresh Rosemary
1 Cup Chicken Broth
1/2 Cup White Wine
Juice From 1 Lemon
3 Tablespoons Unsalted, Softened Butter
1 Tablespoon Flour
1/4 Cup Chopped, Fresh Parsley
Preheat the oven to 400 degrees F. Mix together the flour and oregano, and season with salt and pepper. Rinse and dry the chicken pieces, and then dredge them lightly in the seaoned flour mixture. In a heavy, ovenproof skillet, large enough to hold all of the chicken pieces, heat the olive oil, and then brown the chicken well on all sides over medium heat. Be careful not to burn the oil by using too hot of heat. Once all of the pieces are well browned, remove them to a plate. Pour out the left over oil in the pan, leaving just a tablespoon or two with the browned bits at the bottom. Add the onion and cook until soft, and then add the garic. As soon as the garlic begins to sizzle, add the wine, and stir the browned bits at the bottom while you reduce the wine by half over medium high heat. Add the chicken broth and bring to a boil. Break up the rosemary into pieces, and add it to the sauce. Return the chicken pieces to the skillet, and spoon the sauce over top. Bake the chicken until done, about 20 minutes.
Remove the chicken to a warmed platter, and bring the remaining sauce to a boil. Add the lemon juice and season with salt and pepper. Mix the tablespoon of flour with 1 tablespoon of softened butter. Add the remaining butter to the sauce in the skillet, and mix well. Remove the rosemary pieces from the sauce. If the sauce is thin, stir in a little of the flour and butter mixture, wisking continuously to prevent lumps. Once the sauce has thickened, add the chopped parsley, and pour the sauce over the chicken on the platter. Serve immediately.
Buon Appetito!
References :
My favorite Italian dinner is Veal Parmigiana, spaghetti, and steamed veggies.
Check out this recipe…
http://foodwineblog.destein.org/2006/12/01/classic-veal-parmigiana.aspx
Happy Holidays!
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