Italian Recipes: Delicious Italian Recipes in an Easy Italian Cookbook [2 ed.]

Citation preview

Italian Recipes Delicious Italian Recipes in an Easy Italian Cookbook

By BookSumo Press Copyright (c) BookSumo Press All rights reserved

Published by BookSumo Press: http://www.booksumo.com

LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

3

Table of Contents 7 . . . . . . . . . . 8 . . . . . . . . . . 9 . . . . . . . . . . 10 . . . . . . . . . 11 . . . . . . . . . 13 . . . . . . . . . 14 . . . . . . . . . 15 . . . . . . . . . 16 . . . . . . . . . 17 . . . . . . . . . 19 . . . . . . . . . 20 . . . . . . . . . 21 . . . . . . . . . 22 . . . . . . . . . 23 . . . . . . . . . 25 . . . . . . . . . 26 . . . . . . . . . 27 . . . . . . . . . 28 . . . . . . . . . 29 . . . . . . . . . 31 . . . . . . . . . 32 . . . . . . . . . 33 . . . . . . . . . 34 . . . . . . . . . 35 . . . . . . . . . 37 . . . . . . . . . 38 . . . . . . . . . 39 . . . . . . . . . 40 . . . . . . . . . 41 . . . . . . . . . 43 . . . . . . . . . 44 . . . . . . . . . 45 . . . . . . . . . 46 . . . . . . . . . 47 . . . . . . . . . 49 . . . . . . . . . 50 . . . . . . . . . 51 . . . . . . . . . 52 . . . . . . . . . 53 . . . . . . . . . 55 . . . . . . . . . 56 . . . . . . . . . 57 . . . . . . . . . 58 . . . . . . . . . 59 . . . . . . . . . 61 . . . . . . . . . 62 . . . . . . . . . 63 . . . . . . . . . 64 . . . . . . . . . 65 . . . . . . . . . 67 . . . . . . . . . 68 . . . . . . . . .

Rosemary Pasta Shells Soup Italian Sausage Zuppa Cheesy Aborio Rice Cannellini Chicken Casserole Sweet and Spicy Ragu Creamy Artichoke Dip Bell Swiss Chicken Soup Cannellini Salad Italian Sausage Ragu Sandwiches Bell Pasta Soup Fontina Potato Casserole Italian Chicken Mushroom Casserole Cream Cheese Chicken Roulade Southern Italian Potatoes Hearty Provence Soup Grilled Italian Panini Cannellini Spinach Pesto Zuppa Bean Feta Stew Zesty Rosemary Steak Smoked Sundried Tomato Soup Pecorino-Romano White Bean Zuppa 30 Minute Chicken Kale Skillet Crimini Pasta Bake White Wine Chicken Stew Romano Rigatoni Casserole Asiago Tuna Spread Lemon Steak with Parmesan Salad Cheesy Chicken Cream Pasta Chunky Spinach Bean Soup Simple Zuppa Toscana Mustard Sausage Soup Quick Italian Spaghetti Cannellini Sausage Pie Zesty Chicken Roast Parmesan Beef Cakes Nutty Vanilla Biscuits Tomato Cream Dip Saucy Beef Skillet Sunny Ranch Chicken Soup Milanese Torta Authentic Italian Antipasto Classical Alfredo Easy Italian Parmigiana Plum Anchovy Spaghetti Lasagna Bakes Authentic Italian Rice Fresh Basil Fettuccini Classical Lasagna I Classical Lasagna II Classical Lasagna II Clams, Shrimp, and Snapper Stew Italian Meatballs

69 . . . . . . . . . 70 . . . . . . . . . 71 . . . . . . . . . 73 . . . . . . . . . 74 . . . . . . . . . 75 . . . . . . . . . 76 . . . . . . . . . 77 . . . . . . . . . 79 . . . . . . . . . 80 . . . . . . . . . 81 . . . . . . . . . 82 . . . . . . . . . 83 . . . . . . . . . 85 . . . . . . . . . 86 . . . . . . . . . 87 . . . . . . . . . 88 . . . . . . . . . 89 . . . . . . . . . 91 . . . . . . . . . 92 . . . . . . . . . 93 . . . . . . . . . 94 . . . . . . . . . 95 . . . . . . . . . 97 . . . . . . . . . 98 . . . . . . . . . 99 . . . . . . . . . 100 . . . . . . . . 101 . . . . . . . . 103 . . . . . . . . 104 . . . . . . . . 105 . . . . . . . . 106 . . . . . . . . 107 . . . . . . . . 109 . . . . . . . . 110 . . . . . . . . 111 . . . . . . . . 112 . . . . . . . . 113 . . . . . . . . 115 . . . . . . . . 116 . . . . . . . . 117 . . . . . . . . 118 . . . . . . . . 119 . . . . . . . . 121 . . . . . . . .

Classical Sausage and Peppers from Italy Easy Biscotti Italian Tuscan Soup Chicken Marsala Classico Maria’s Easy Bruschetta Authentic Eggplant Parmesan Roman Bow-Ties Zucchini and Spinach Soup Italian Rump Roast Classical Risotto Tortellini Classico Feta Fettucine Authentic Meatball Sub Italian Capers and Tilapia Southern Italian Chicken Italian Roast Beef Sandwiches Tortellini Dinner Italian Baked Turkey-Loaf Restaurant Style Primavera Authentic Italian Tetrazzini Pepperoni, Salami, and Prosciutto Stuffing Lemon Pesto Fish Authentic Calamari Cioppino Mussel and Clam Italian Stew Roma Plum Tomato and Olive Filets House Fettuccine Cornmeal Parmesan Cod Filets Italian Pink and Green Pasta Giulia's Easy Puttanesca Italian White Wine Cod Easy House Clams Romano Roughy Classical Penne Pasta Parmesan Orzo Garlic and Asparagus Stir Fry Pasta Rustica Panettone: Italian Sweet Bread Feta-Farfalle Pasta Salad Artichoke Pesto Sauce Simple Basil and Almond Pesto Sauce Caesar Parmesan Pasta Salad Italian Lunch Box Rotini Fusilli Mushroom Salad How to Make Shrimp Scampi

Simple Italian Cooking Discover how simple delicious Italian cooking can be with classical Italian and Tuscan recipes. Italian is a staple cuisine worldwide and the use of fresh ingredients in true Italian cooking is what makes Italian meals so special. See for yourself, read this cookbook and taste Italy! In this book we focus on Italian cooking. Italian Recipes is a complete set of simple but very unique Italian recipes. You will find that even though the recipes are simple, the tastes are quite amazing. Here is a Preview of the Italian Recipes You Will Learn: • Italian Style Rice • Chicken from Milan • Classical Lasagna II • Clams, Shrimp, and Snapper Stew • Meatballs Done Right • Classical Sausage and Peppers from Italy • Easy Biscotti • Italian Tuscan Soup • Chicken Marsala Classico • Easy Bruschetta • Authentic Eggplant Parmesan • Roman Fun Pasta • Pasta Pesto • Much much more…. Remember these recipes are unique so be ready to try some new things. Also remember that the style of cooking used in this cookbook is effortless. So even though the recipes will be unique and great tasting, creating them will take minimal effort!

ROSEMARY

Pasta Shells Soup

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 218.4 Fat 3.3 g Cholesterol 0 mg Sodium 726.3 mg Carbohydrates 37.9 g Protein 12 g

Ingredients 2 tsps olive oil 1 garlic clove, finely minced 1 shallot, finely diced 3 -4 C. fat free chicken broth or 3 -4 C. vegetable stock 1 (14 1/2 oz) can diced tomatoes 1 (14 1/2 oz) can white beans (cannellini or other) 1⁄2 C. whole wheat pasta shells or 1⁄2

C. shell pasta 1 tsp rosemary 3 C. Baby Spinach, cleaned and trimmed 1⁄8 tsp black pepper 1 dash crushed red pepper flakes

Directions 1. Place a large saucepan on medium heat. Heat the oil in it. Add the garlic and shallot then cook them for 4 min. 2. Stir in the broth, tomatoes, beans and rosemary, black and red pepper. Cook them until they start boiling. Stir in the pasta and simmer the soup for 12 min. 3. Stir in the spinach and simmer the soup until it wilts. Serve the soup warm. 4. Enjoy.  

Rosemary Pasta Shells Soup

7

Italian

Sausage Zuppa

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 8 Calories 558 Fat 25.2 g Carbohydrates 57.4g Protein 26.4 g Cholesterol 56 mg Sodium 1745 mg

Ingredients 6 C. chicken broth 1 onion, chopped 3 (3.5 oz) links spicy Italian sausage 3 large potatoes, cubed 1 bunch fresh spinach, washed and chopped

1/4 C. evaporated milk salt to taste ground black pepper to taste

Directions 1. Discard the sausage casing. Place a large pan on medium and heat and cook the sausages in it for 4 min. Add the onion and cook them for 5 min. 2. Place a soup pot on medium heat. Transfer the sausage mix to it. Stir in the broth with potato. Cook them until they start boiling. Keep a rolling boil until the potato is done. 3. Stir in the spinach and boil the soup until it wilts. Turn off the heat. Add the milk with salt and pepper. Serve the soup warm. 4. Enjoy.  

Italian Sausage Zuppa

8

CHEESY

Aborio Rice

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 8 Calories 272 kcal Fat 8.1 g Carbohydrates 41.2g Protein 7.2 g Cholesterol 7 mg Sodium 764 mg

Ingredients 2 tbsps olive oil 1 large onion, minced 1 C. uncooked Arborio rice 1 (32 oz) carton Swanson(R) Tuscan Chicken Flavor Infused Broth, heated 1/2 C. grated Parmesan cheese

Directions 1. Place a large saucepan on medium heat. Add the oil and heat it. Cook the onion in it for 3 min. 2. Add the rice with 1/2 C. of broth. Cook it until it absorbs all the liquid. Stir in another 1/2 C. of broth and cook it again until the rice absorbs it. Repeat the process for the remaining broth. 3. Stir in the cheese until it melts. Serve the risotto warm. 4. Enjoy.

Cheesy Aborio Rice

9

Cannellini

Chicken Casserole

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 8 Calories 407 kcal Fat 11.3 g Carbohydrates 42.2g Protein 32.1 g Cholesterol 71 mg Sodium 1292 mg

Ingredients 4 skinless, boneless chicken breast halves 1 (4 oz) can sliced black olives, drained 1 (15 oz) can cannellini beans, rinsed and drained

1 (26.5 oz) can roasted garlic flavored spaghetti sauce

Directions 1. Before you do anything set the oven to 400 F. Grease a large casserole dish. Place it aside. 2. Season the chicken breasts with some salt and pepper. Place them in the casserole dish. Top them with the olives, beans and spaghetti sauce. Cover the casserole with a piece of foil. 3. Cook the chicken casserole in the oven for 30 min in the oven. Discard the foil and cook it for 10 min. Serve it warm. 4. Enjoy. 

Cannellini Chicken Casserole

10

SWEET AND SPICY

Ragu

Prep Time: 20 mins Total Time: 5 hrs 35 mins Servings per Recipe: 8 Calories 370 kcal Fat 28.3 g Carbohydrates 11.8g Protein 14.8 g Cholesterol 75 mg Sodium 1226 mg

Ingredients 2 tbsps olive oil 1 lb bulk sweet Italian sausage 1 lb bulk hot Italian sausage 1 large red onion, diced 2 ribs celery, diced 3 cloves garlic, minced 1/2 C. dry red wine

1 (28 oz) can Italian-style diced tomatoes, undrained 1 (28 oz) can tomato sauce salt to taste 1 C. heavy cream

Directions 1. Place a large skillet on medium heat. Heat the oil in it. Add the sausages and cook them for 10 min. 2. Add the onion, celery, and garlic then cook them of 8 min. 3. Grease a slow cooker. Transfer the sausage mix to it. Stir the wine into the skillet then pour it into the pot. Stir in the diced tomatoes, tomato sauce, and salt then combine them completely. 4. Put on the lid and cook the ragu for 5 h on low. Stir in the cream. Cook the ragu of 1 h on low. Serve it warm. 5. Enjoy.

Sweet and Spicy Ragu

11

12

Creamy

Artichoke Dip

Prep Time: 10 mins Total Time: 8 hrs Servings per Recipe: 8 Calories 365 kcal Fat 27.4 g Carbohydrates 20.8g Protein 11.4 g Cholesterol 82 mg Sodium 1092 mg

Ingredients 2 (8 oz) packages cream cheese, softened 2 tsps chopped garlic 1 tsp salt 1 (14 oz) can artichoke hearts, drained and chopped 1/3 C. chopped black olives

8 green onions, chopped 3 oz sun-dried tomatoes, softened and chopped 1/4 C. chopped parsley 1 tbsp chopped fresh chives

Directions 1. Get a large mixing bowl: Add the cream cheese, garlic and salt then combine them completely. Stir in the olives with artichoke hearts. 2. Fold in the green onions, tomatoes, parsley and chives. Place the dip in the fridge for 2 h to overnight. Serve it. 3. Enjoy.  

Creamy Artichoke Dip

13

BELL SWISS

Chicken Soup

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 109 kcal Fat 7.4 g Carbohydrates 4.6g Protein 6.3 g Cholesterol 15 mg Sodium 1097 mg

Ingredients 1/2 lb bulk mild Italian sausage 1/2 onion, chopped 1/2 red bell pepper, chopped 6 C. water 1 bunch Swiss chard, chopped 2 cubes chicken bouillon (such as Knorr(R))

1 tsp garlic salt 1/2 tsp Italian seasoning 2 tsps grated Parmesan cheese

Directions 1. Place a large pot on medium heat. Cook in it the sausages for 6 min. Remove the sausages from the pot and set them aside. Remove the grease. 2. Stir the sausages back into the pot with bell pepper and onion. Cook them for 3 min. 3. Stir in the water with Swiss chard, chicken bouillon, garlic salt, and Italian seasoning. Adjust the heat to medium. Cook them for 20 min. 4. Garnish the soup with cheese then serve it warm. 5. Enjoy.

Bell Swiss Chicken Soup

14

Cannellini Salad

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 8 Calories 191 kcal Fat 3.2 g Carbohydrates 31.7g Protein 10.2 g Cholesterol 0 mg Sodium 134 mg

Ingredients 3 lbs cooked cannellini beans, drained and rinsed 1/2 C. chopped onion 1/2 C. chopped celery 1/2 C. chopped carrot 1/3 C. fresh lemon juice 1/3 C. chopped fresh parsley

2 tbsps extra-virgin olive oil 2 tbsps chopped fresh sage 1 tbsp lemon zest 2 cloves garlic, minced 1/2 tsp salt 1/4 tsp red pepper flakes

Directions 1. Get a large mixing bowl: Add all the ingredients and combine them completely. 2. Place it aside to combine the flavors for 35 min. Transfer it to a large pan. Cook them for 20 min on low heat while stirring often. Serve it warm. 3. Enjoy. 

Cannellini Salad

15

ITALIAN SAUSAGE

Ragu Sandwiches

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 760 kcal Fat 28.9 g Carbohydrates 90.3g Protein 33.6 g Cholesterol 61 mg Sodium 2256 mg

Ingredients 1 lb hot Italian sausage links or sweet Italian sausage links, sliced 1 small onion, sliced 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry 1 (24 oz) jar Ragu(R) Sauce

1 (16-inch) loaf Italian bread or French bread, cut into 4 pieces

Directions 1. Place a large skillet on medium heat. Add the sausages and cook them for 5 min. Add the onion, spinach and mushrooms then cook them for another 5 min. 2. Add the sauce and cook them for 2 min. 3. Spoon the sausage ragu into the sandwiches buns. Serve them right away. 4. Enjoy.  

Italian Sausage Ragu Sandwiches

16

Bell

Pasta Soup

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 174 kcal Fat 3.1 g Carbohydrates 29g Protein 8g Cholesterol 0 mg Sodium 409 mg

Ingredients 1 tbsp olive oil 1 onion, chopped 2 cloves garlic, minced 1 red bell pepper, chopped 3 C. low fat, low chicken broth 1 C. canned whole tomatoes, chopped 1 1/2 C. kidney beans, cooked

2 tsps chopped fresh thyme 1/2 C. chopped spinach 1 C. seashell pasta ground black pepper to taste

Directions 1. Place a large pot on medium heat. Heat the oil in it. Add the onion and garlic then cook them for 5 min. Stir in the bell pepper and cook them for 3 min. 2. Stir in the broth, tomatoes and beans. Cook them until they start boiling. Lower the heat and simmer the soup for 20 min. 3. Add the thyme, spinach and pasta. Cook the soup for 5 min. Adjust the seasoning of the soup. Serve it warm. 4. Enjoy.

Bell Pasta Soup

17

18

FONTINA

Potato Casserole

Prep Time: 20 mins Total Time: 1 hrs 25 mins Servings per Recipe: 8 Calories 426 kcal Fat 30.4 g Carbohydrates 29.9g Protein 10.1 g Cholesterol 93 mg Sodium 635 mg

Ingredients 5 tbsps butter 2 green onions, chopped 3 cloves garlic, minced, or more to taste 1 1/2 tsps chopped fresh thyme 5 tbsps all-purpose flour 1 1/4 tsps salt 1/2 tsp ground black pepper 2 C. milk

1 C. heavy whipping cream 1 (8 oz) container sour cream 1 C. shredded fontina cheese 2 lbs red potatoes, thinly sliced, ends discarded 1/4 C. Italian-style panko bread crumbs, or as needed

Directions 1. Before you do anything set the oven to 350 F. Grease a large casserole dish. 2. Place a large saucepan on medium heat. Add the onion, garlic, and thyme then cook them for 4 min. Add the flour, salt, and black pepper then mix them. 3. Add the milk gradually with cream while whisking all the time. Cook the mix until it starts boiling. Cook them for 2 min on low heat. Add the cheese with sour cream and combine them until they melt. 4. Lay half of the sliced potato in the greased casserole dish. Pour half of the onion mix on it. Repeat the process to make another layer. Sprinkle the breadcrumbs on top. Cook it in the oven for 1 h 12 min. Serve it warm. 5. Enjoy.

Fontina Potato Casserole

19

Italian Chicken

Mushroom Casserole

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 4 Calories 623 kcal Fat 44.5 g Carbohydrates 17.3g Protein 30.4 g Cholesterol 128 mg Sodium 1738 mg

Ingredients 1/4 C. olive oil, divided 1 tsp ground black pepper 3 skinless, boneless chicken breast halves 1/2 onion, chopped 1 (8 oz) package sliced fresh mushrooms 3/4 (8 oz) can artichoke hearts in water, drained 2 tsps Italian seasoning 1 1/2 tsps salt

1 1/2 tsps ground black pepper 3/4 C. white wine 4 large roma tomatoes, quartered 6 tbsps butter

Directions 1. Before you do anything Preheat the oven to Broiler. Place the oven rack 6 inches away from the heat. Grease a large casserole dish. 2. Get a small mixing bowl: whisk 2 tbsps of olive oil with pepper in it. Coat the chicken breasts with the oil mix and lay them in the casserole dish. 3. Cook the chicken in the oven for 5 min on each side. 4. Place a large skillet on medium heat. Heat 2 tbsps of oil in it. Cook in it the onion for 6 min. Stir in the mushrooms, artichoke hearts, Italian seasoning, salt, and pepper then cook them for 6 min. 5. Add the wine and cook them for 10 min. Add the tomato and cook them for 3 min. Add the butter and cook it until it melts. 6. Place chicken breasts warm on serving plates then top them with the tomato mix. Serve them right away. 7. Enjoy.   Italian Chicken Mushroom Casserole

20

CREAM CHEESE

Chicken Roulade

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 6 Calories 368 kcal Fat 26 g Carbohydrates 5.4g Protein 28.3 g Cholesterol 130 mg Sodium 399 mg

Ingredients 3/4 C. whipped cream cheese 1/2 C. thinly-sliced sun-dried tomatoes 1/2 tsp garlic powder 1/2 tsp onion powder 6 skinless, boneless chicken breasts halved horizontally and lbed thin 3/4 C. heavy whipping cream 2 tbsps olive oil

1/8 tsp salt 1/3 C. grated Parmesan cheese 4 oz chopped fresh basil salt and pepper to taste 1 (9.74 oz) package Mashed Potatoes

Directions 1. Before you do anything set the oven to 375 F. Grease a casserole dish. 2. Get a large mixing bowl: Add the whipped cream cheese, sun-dried tomatoes, garlic powder, and onion powder then mix them well to make the filling. 3. Lay the chicken slices on a working surface. Spoon the filling into the chicken slices and roll them. Place them chicken roulades then season them with some salt and pepper. 4. Place the chicken roulades in the casserole dish. Cook them in the oven for 35 min. 5. Cook the mashed potato according to the manufacturer's instructions. 6. Place a large saucepan on medium heat. Add the heavy whipping cream, olive oil, and salt. Cook them until they start boiling while stirring all the time. Cook the mix for 4 min until it becomes thick to make the sauce. 7. Fold in the basil with cheese. Turn off the heat. 8. Serve the chicken roulades with mashed potato and cream sauce. 9. Enjoy.

Cream Cheese Chicken Roulade

21

Southern Italian Potatoes

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 4 Calories 146 kcal Fat 7.5 g Carbohydrates 15.9g Protein 4.6 g Cholesterol 8 mg Sodium 225 mg

Ingredients 1 lb petite potatoes, quartered 8 white mushrooms, sliced 1/4 yellow onion, diced 1/2 red bell pepper, diced 2 cloves garlic, minced 2 tbsps extra-virgin olive oil sea salt and ground black pepper to taste

3 slices prosciutto 4 fresh basil leaves, chopped 2 tsps chopped fresh parsley 2 tbsps grated Parmesan cheese

Directions 1. Before you do anything set the oven to 450 F. Cover a baking pan with a large piece of foil. 2. Get a large mixing bowl: Add the potatoes, mushrooms, onion, red bell pepper, garlic, olive oil, salt, and pepper then mix them well. 3. Lay the mix on the lined up baking pan. Cook it in the oven for 16 min. Stir them then cook them for 22 min. 4. Place a large skillet on medium heat. Add the prosciutto and cook it for 5 min until it becomes crisp. Transfer it to a working surface and cut it into small dices. 5. Serve the roasted potatoes with basil, parmesan, parsley and prosciutto. 6. Enjoy.

Southern Italian Potatoes

22

HEARTY

Provence Soup

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 8 Calories 232 kcal Fat 10.6 g Carbohydrates 24.7g Protein 10.7 g Cholesterol 11 mg Sodium 1310 mg

Ingredients 3/4 C. whipped cream cheese 1/2 C. thinly-sliced sun-dried tomatoes 1/2 tsp garlic powder 1/2 tsp onion powder 6 skinless, boneless chicken breasts halved horizontally and lbed thin 3/4 C. heavy whipping cream 2 tbsps olive oil

1/8 tsp salt 1/3 C. grated Parmesan cheese 4 oz chopped fresh basil salt and pepper to taste 1 (9.74 oz) package Mashed Potatoes

Directions 1. Place a soup pot on medium heat. Heat the oil in it. Add the onion with garlic and cook it for 5 min. Stir in the artichoke hearts, tomatoes, vegetable broth, roasted bell peppers, basil, herbs de Provence, salt, and pepper on low heat. 2. Cook them for 20 min. Drain the artichokes, tomatoes, and roasted bell peppers. 3. Get a blender: add the artichokes, tomatoes, and roasted bell peppers then blend them smooth. Pour the mix back into the pot with half and half. 4. Add the parmesan cheese. Serve your soup warm. 5. Enjoy.

Hearty Provence Soup

23

24

Grilled

Italian Panini

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 2 Calories 597 kcal Fat 34.1 g Carbohydrates 32.5g Protein 36.3 g Cholesterol 98 mg Sodium 979 mg

Ingredients 1/2 C. Italian Dressing, divided 2 (4 oz) boneless skinless chicken breast halves 1 red pepper, cut into strips 1 small zucchini, diced 4 slices Italian bread

1/2 C. Shredded Mozzarella Cheese 2 tbsps chopped fresh basil

Directions 1. Place 1 tbsp of dressing aside. 2. Get a large mixing bowl: Toss in it the chicken with veggies. Place them in the fridge for 35 min. 3. Preheat the Panini grill over medium heat. 4. Remove the veggies and chicken from the marinade and discard it. Place them in the grill and cook them for 5 min on each side. 5. Assemble the Italian bread slices with chicken, veggies, basil, cheese and dressing. Cook the sandwiches in the grill for 2 min on each side then serve them right away. 6. Enjoy.

Grilled Italian Panini

25

CANNELLINI

Spinach Pesto Zuppa

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 8 Calories 320 kcal Fat 17.7 g Carbohydrates 31.5g Protein 10.3 g Cholesterol 4 mg Sodium 1137 mg

Ingredients 1/4 C. olive oil 1 large onion, sliced 4 carrots, chopped 2 stalks celery, chopped 4 cloves garlic, crushed 2 zucchini, sliced 4 (14 oz) cans vegetable stock 1 (15 oz) can cannellini beans

1 (14 oz) can chopped tomatoes 1 C. chicken stock 1/4 C. pesto salt and ground black pepper to taste 1 tbsp olive oil 1 (16 oz) bag fresh spinach

Directions 1. Heat a large stock pot on medium heat. Heat 1/4 C. of oil in it. Cook in it the onion, carrots, celery, and garlic for 10 min. Stir in the zucchini then cook them for 5 min. 2. Add the vegetable stock, cannellini beans, chopped tomatoes, chicken stock, and pesto then cook them until they start boiling. 3. Lower the heat and cook the soup for 40 min. Adjust the seasoning of the soup. 4. Place a large skillet on medium heat. Heat 1 tbsp of olive oil in it. Cook in it the spinach for 5 min. Transfer the cooked spinach into serving bowls then pour the soup over them. 5. Serve your soup warm. 6. Enjoy.

Cannellini Spinach Pesto Zuppa

26

Bean

Feta Stew

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 8 Calories 130 kcal Fat 3.9 g Carbohydrates 17.8g Protein 5.8 g Cholesterol 7 mg Sodium 387 mg

Ingredients 2 (15.5 oz) cans cannellini beans, drained 1 (14.4 oz) can petite diced tomatoes 1 tbsp extra-virgin olive oil 2 cloves garlic, chopped 1 pinch red pepper flakes, or to taste (optional)

1/4 C. crumbled feta cheese 1/4 C. chopped fresh cilantro

Directions 1. Place a large saucepan on medium heat. Stir in the beans, tomatoes, olive oil, garlic and red pepper flakes then cook them until they start boiling. 2. Stir in the cheese with cilantro. Serve your stew warm. 3. Enjoy.  

Bean Feta Stew

27

ZESTY

Rosemary Steak

Prep Time: 20 mins Total Time: 4 hrs 40 mins Servings per Recipe: 6 Calories 497 kcal Fat 43.8 g Carbohydrates 5.3g Protein 20.8 g Cholesterol 37 mg Sodium 332 mg

Ingredients 1/2 C. chopped fresh rosemary 6 cloves garlic 1/3 C. olive oil 1/4 C. lemon juice 1 tsp coarsely ground black pepper 1/2 tsp red pepper flakes 1/2 tsp salt 1 (1 1/2-lb) flank steak, trimmed of

excess fat 1/3 C. extra virgin olive oil 3 tbsps lemon juice 2 tsps lemon zest 1 tsp minced fresh rosemary 1/8 tsp red pepper flakes 1 pinch salt 1 sprig fresh rosemary

Directions 1. Get a food processor: Add 1/2 C. chopped fresh rosemary, garlic, 1/3 C. olive oil, 1/4 C. lemon juice, black pepper, 1/2 tsp red pepper flakes, and 1/2 tsp salt then process them until they becomes finely minced. 2. Pierce the steak several times with a fork for 15 to 20 min. Place the steak in a large zip lock bag. Place the steak in it and pour on it the marinade. 3. Place the steak marinade for 6 h in the fridge. 4. To make the dressing: 5. Get a small mixing bowl: Whisk 1/3 C. olive oil, 3 tbsps lemon juice, lemon zest, 1 tsp minced rosemary, 1/8 tsp red pepper flakes, and a pinch of salt. Place the dressing in the fridge until ready to serve. 6. Before you do anything grease the grill and heat it. 7. Drain the steak from the marinade then season it with some salt and pepper. Grill the steak for 9 min on each side while basting it with 2 tbsps of the dressing. 8. Cover the steak with a piece of foil and let it rest for 6 min. Serve it with the dressing. 9. Enjoy. Zesty Rosemary Steak

28

Smoked

Sundried Tomato Soup

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 8 Calories 215 kcal Fat 9.7 g Carbohydrates 22.2g Protein 9.9 g Cholesterol 14 mg Sodium 494 mg

Ingredients 2 slices turkey bacon, finely chopped 1 onion, chopped 1 clove garlic, minced 1/4 tsp freshly grated nutmeg (optional) 1/8 tsp crushed red pepper flakes (optional) 6 C. chicken broth, or more as needed 1 (15 oz) can cannellini beans, drained and rinsed - or more to taste 2 tbsps chopped sun-dried tomatoes 2 oz Parmesan cheese rind

1 bunch red or white Swiss chard 1/4 C. uncooked small pasta, such as orzo or pastina 5 large fresh sage leaves, minced 5 leaves fresh basil, coarsely chopped (optional) 1 tbsp grated Parmesan cheese, divided (optional) 1 tbsp extra-virgin olive oil, divided (optional)

Directions 1. Place a large saucepan on medium heat. Add the bacon, onion, garlic, nutmeg, and red pepper flakes then cook them for 5 min. 2. Stir in the chicken broth and cannellini beans then cook them until they start boiling. Add the sun-dried tomatoes and the piece of Parmesan cheese rind. 3. Cook the soup on low heat for 10 min. 4. Slice the stems of the chard into 3/4 inch ling and the leaves into 1 inch wide slices. Add the stems with pasta to the soup then cook them for 10 min on low heat. 5. Add the sliced chard leaves, sage, and basil then cook it for 5 min on low heat. Serve the soup warm with cheese. 6. Enjoy.   Smoked Sundried Tomato Soup

29

30

PECORINO-ROMANO

White Bean Zuppa

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 5 Calories 365 kcal Fat 12 g Carbohydrates 40.8g Protein 20.7 g Cholesterol 27 mg Sodium 1338 mg

Ingredients 3/4 lb Italian chicken sausage links, casings removed and sausages cut into 1/4-inch pieces 1 onion, chopped 1 yellow squash, sliced 2 cloves garlic, pressed 1 (32 oz) carton chicken broth 2 (15 oz) cans white beans, drained and

rinsed 1 (15 oz) can Italian-style diced tomatoes 2 C. baby spinach leaves 1/3 C. red wine 1 tsp Italian seasoning 3 tbsps grated Pecorino-Romano cheese

Directions 1. Place a large pot on medium heat. Add the sausages and cook them for 8 min. 2. Remove the grease from the pot. Add the onion to the sausages and cook them for 5 min. Stir in the garlic with squash then coo them for 1 min. 3. Add the chicken broth, white beans, and diced tomatoes, spinach, red wine, and Italian seasoning then cook the soup until it starts simmering. Cook it for 15 min. 4. Serve the soup warm and top it with the cheese. 5. Enjoy.  

Pecorino-Romano White Bean Zuppa

31

30 Minute

Chicken Kale Skillet

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 355 kcal Fat 10.1 g Cholesterol 19.3g Sodium 28.9 g Carbohydrates 59 mg Protein 164 mg

Ingredients 1 lb boneless, skinless chicken breasts, sliced 2 tbsps butter 4 C. chopped kale leaves 2 cloves garlic, finely chopped

1 package Knorr(R) Cheddar Broccoli mix 1/4 C. sun dried tomatoes, thinly sliced Lemon wedges

Directions 1. Place a large skillet on medium heat. Add to it 1 tbsp of spread and cook it until it melts. 2. Season the chicken with some salt and pepper then cook it in the skillet for 5 min. Drain it and set it aside. 3. Add the remaining spread to the skillet and cook it unit it melts. Add the garlic with kale and cook them for 4 min. 4. Stir in the water and coo them until they start boiling. Add the knorr rice with sun-dried tomatoes and prepare then cook them according the manufacturer’s instructions. 5. Add the chicken and combine them completely. Serve your chicken kale skillet warm and enjoy.  

30 Minute Chicken Kale Skillet

32

CRIMINI

Pasta Bake

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 6 Calories 354.1 Fat 11.4 g Cholesterol 19.6 mg Sodium 1593.8 mg Carbohydrates 48.2 g Protein 15.6 g

Ingredients 8 crimini mushrooms 1 C. broccoli floret 1 C. spinach, fresh leaf, tightly packed 2 red bell peppers, julienned 1 large onion, chopped 1 C. mozzarella cheese, shredded 1 C. tomato sauce 2⁄3 lb fettuccine

1⁄3 C. parmesan cheese, grated 3 tbsps herbes de provence 2 tbsps extra virgin olive oil 1 tbsp salt 1⁄2 tbsp pepper

Directions 1. Before you do anything set the oven to 450 F. Grease a casserole dish with oil or cooking spray. 2. Get a large mixing bowl: Toss the mushrooms, broccoli, spinach, pepper, and onion in it. Add 1 tbsp of olive oil, salt, pepper and toss them again. 3. Spread the veggies in the greased dish and cook it in the oven for 10 min. 4. Cook the pasta until it becomes dente. Drain the pasta and set it aside. 5. Get a large mixing bowl: Mix 1 tbsp of olive oil with baked veggies, pasta, herbs and mozzarella cheese. Spread the mix back in the casserole dish. 6. Sprinkle the cheese on top then cook it for 20 min. Serve it warm and enjoy.  

Crimini Pasta Bake

33

White Wine

Chicken Stew

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 4 Calories 299.3 Fat 6.1 g Cholesterol 68.1 mg Sodium 390.5 mg Carbohydrates 30.5 g Protein 24.3 g

Ingredients skinless chicken thighs 1 1⁄2 tsps olive oil 1 yellow onion, thinly sliced 2 red peppers, thinly sliced 2 garlic cloves, minced 1 (28 oz) canpeeled tomatoes 2⁄3 C. dry white wine

1 tsp dried oregano or 1 large fresh oregano sprig, chopped 1 (14 1/2 oz) can cannellini beans, drained and rinsed salt and pepper 4 sprigs oregano (optional)

Directions 1. Place a large skillet on medium heat. Heat the oil in it. Add the chicken thighs and cook them for 5 min on each side. Drain them and set them aside. 2. Stir the peppers with onion into the skillet and cook them for 4 min. Stir in the garlic and cook them for 1 min. 3. Reserve the tomato liquid. Mash the tomato until it becomes like a paste. Stir it with the chicken, wine and oregano into the skillet. 4. Cook them until they start simmering then simmer them for 30 min. Stir in the cannellini beans then cook them for another 5 min. Serve your stew warm. 5. Enjoy.  

White Wine Chicken Stew

34

ROMANO

Rigatone Casserole

Prep Time: 30 mins Total Time: 55 mins Servings per Recipe: 6 Calories 795.6 Fat 37.6 g Cholesterol 166.2 mg Sodium 1842.2 mg Carbohydrates 73.2 g Protein 41.2 g

Ingredients 1 lb ground sausage 1 (28 oz) can Italian-style tomato sauce 1 (14 1/2 oz) can cannellini beans, drained and rinsed 1 (16 oz) box rigatoni pasta 1⁄2 tsp minced garlic 1 tsp italian seasoning 3 C. shredded mozzarella cheese

1⁄4 C. romano cheese, grated chopped parsley, to garnish

Directions 1. Before you do anything set the oven to 350 F. Grease a large casserole dish with some butter or oil. 2. Place a large pot on medium heat. Add the garlic with sausages and cook them for 6 min. Add the tomato sauce, beans and Italian seasoning then cook them for 5 min on low heat. 3. Cook the pasta according to the manufacturer's directions. Drain the pasta and sit it into the pot. 4. Pour half of the sausage pasta mix in the greased casserole then top it with half of the mozzarella cheese. Repeat the process to make another layer. 5. Top the casserole with romano cheese then put on it a piece of foil. Cook the rigatoni casserole in the oven for 26 min. 6. Serve your rigatoni warm. 7. Enjoy.

Romano Rigatoni Casserole

35

36

Asiago

Tuna Spread

Prep Time: 5 mins Total Time: 40 mins Servings per Recipe: 4 Calories 161.8 Fat 3.8 g Cholesterol 37.5 mg Sodium 674.6 mg Carbohydrates 9g Protein 23.1 g

Ingredients 2 (6 oz) cans tuna in water, drained 2 shallots, peeled 1 (6 1/2 oz) jar artichoke hearts, drained 1⁄4 C. sun-dried tomato packed in oil, not drained 1⁄4 C. asiago cheese 1⁄2 tsp cayenne pepper

1⁄2 tsp salt 1⁄2 tbsp fresh basil

Directions 1. Get a food processor: Add all the ingredients and pulse them several time until they become chunky. 2. Get a large mixing bowl: Pour the dip into it then place it in the fridge for 2 h to an 12 h. 3. Serve your dip with some chip, breasdsticks or veggies. 4. Enjoy. 

Asiago Tuna Spread

37

LEMON

Steak with Parmesan Salad

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 265 Fat 24.4 g Cholesterol 18.7 mg Sodium 337.7 mg Carbohydrates 3.3 g Protein 9.4 g

Ingredients 5 tbsps extra virgin olive oil, plus 1 tsp extra virgin olive oil 1 tbsp fresh-squeezed lemon juice 2 garlic cloves, minced 1 tbsp chopped fresh parsley 1 tbsp chopped fresh oregano salt fresh coarse ground black pepper

4 boneless strip steaks, 1 to 1 1/4 inches thick 8 C. loosely packed arugula, washed and dried 3 oz parmesan cheese, cut into thin shavings

Directions 1. Get a mixing bowl: Whisk the 5 tbsps of olive oil with lemon juice, garlic, parsley, oregano and a pinch each of salt and pepper. 2. Place a large skillet on medium to high heat. Add 1 tsp of oil to it and heat it. 3. Season the steaks strips with some salt and pepper. Cook them in the skillet for 7 min on each side. 4. Lay the arugula leaves in 4 serving plates then top them with the steaks strips, lemon dressing and cheese. Serve your salads right away. 5. Enjoy.

Lemon Steak with Parmesan Salad

38

Cheesy

Chicken Penne Pasta

Prep Time: 45 mins Total Time: 1 hr Servings per Recipe: 6 Calories 1081.4 Fat 48.5 g Cholesterol 241.6 mg Sodium 1738.5 mg Carbohydrates 91.5 g Protein 66.3 g

Directions

Ingredients

1. Before you do anything set the oven to 350 F. 2. Get a shallow dish: Mix in it 1 1/2 C. flour, salt, black pepper and Italian herb seasoning. Place a large oven proof skillet on medium heat then heat in it some oil. 3. Coat the chicken breasts with the flour mix then brown it in the skillet for 4 min on each side. Transfer the skillet with chicken to the oven and cook it for 17 min. 4. Cook the penne pasta by following the directions on the package until it becomes dente. Drain it and place it aside. 5. To make the sauce: 6. Place a large saucepan on medium heat. Add to it 1 oz of oil. Cook in it the red pepper with garlic for 1 min. Stir in the flour. 7. Stir in the wine and coo them for 1 min. Add the cream and spinach then cook them until they start boiling. Stir in the cheese until it melts. 8. Get a large mixing bowl: Toss the pasta with 1/2 of the sauce. Serve the pasta warm with chicken then drizzle the remaining sauce on top. 9. Enjoy.

1 1⁄2 C. flour, plus 1 tbsp flour 1 tbsp salt 2 tsps black pepper 2 tsps Italian herb seasoning 3 lbs boneless skinless chicken breasts 3 fluid oz vegetable oil, divided 1 lb penne pasta 1 tbsp garlic, chopped 1 red pepper, julienne cut 1⁄2 C. white wine 1⁄2 lb whole spinach leaves, stemmed 12 fluid oz heavy cream 1 C. parmesan cheese, grated

Cheesy Chicken Cream Pasta

39

CHUNKY

Spinach Bean Soup

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 370.6 Fat 11.3 g Cholesterol 0 mg Sodium 725.5 mg Carbohydrates 50 g Protein 19.2 g

Ingredients 1⁄4 C. olive oil 1 medium onion, chopped 4 garlic cloves, minced 2 carrots, chopped 2 stalks celery, chopped 1⁄4 tsp dried thyme 1 bay leaf 3 (14 oz) cans chicken broth 1 (14 oz) can diced tomatoes, undrained 2 (15 oz) cans white beans, any variety

1 (10 oz) packaged frozen chopped spinach, thawed 3⁄4 C. macaroni, uncooked salt and pepper grated parmesan cheese, and or pecorino romano cheese, to serve

Directions 1. Mash half can of beans. 2. Place a large soup pot on medium heat. Add the oil to it and heat it. Add the onion, garlic, carrots, celery and thyme then cook them for 10 min. 3. Stir in the broth with bay leaf, beans and tomato, spinach, salt and pepper then cook them until they start simmering then simmer the soup for 25 min. 4. Stir in the macaroni and cook the soup for 10 min. Serve the soup warm with some parmesan cheese. 5. Enjoy. 

Chunky Spinach Bean Soup

40

Simple

Zuppa Toscana

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 151.7 Fat 2.4 g Cholesterol 6.8 mg Sodium 110.5 mg Carbohydrates 28.7 g Protein 6.1 g

Ingredients 2 C. spicy beef sausage 1 medium onion, diced 2 garlic cloves, minced 4 tbsps chicken base 2 quarts water 1⁄2 tsp dried thyme 1 bay leaf

4 C. coarsely chopped potatoes 6 C. chopped fresh kale 5 oz evaporated milk parmesan cheese

Directions 1. Place a large skillet on medium heat, add the sausages and cook them for 6 min while breaking them with the spatula. Drain them and set them aside. 2. Slice the ale and set it aside. 3. Place a soup pot on medium heat. Add the oil and heat it. Cook in it the onion with garlic for 4 min. 4. Stir in the water with chicken base, seasonings and potato, kale and cooked sausages. Cook the soup until it starts boiling. Put on the lid and keep the soup simmering for 20 min. 5. Stir in the milk and cook the soup for 4 min. Serve it warm right away. 6. Enjoy. 

Simple Zuppa Toscana

41

42

MUSTARD

Sausage Soup

Prep Time: 15 mins Total Time: 1hr 10 mins Servings per Recipe: 6 Calories 444 Fat 23.7 g Cholesterol 41.9 mg Sodium 1373.8 mg Carbohydrates 38.6 g Protein 19.1 g

Ingredients 3 (14 oz) cans chicken broth 9 C. water 3 -5 pieces bacon 1 lb Italian sausage, loose-ground 4 large russet potatoes, skin-on and cut into bite sized chunks 1 large white onion, finely chopped 3 garlic cloves, crushed 2 tbsps olive oil 2⁄3 C. half-and-half

1⁄2-1 1⁄2 tsp salt (to taste) 1⁄2-1 tbsp black pepper (to taste) 1⁄2-1 tsp ground cayenne pepper 1⁄2 tsp mustard powder, ground 1⁄4-1⁄2 tsp fennel seed, ground (optional) 2 C. kale leaves, chopped (optional)

Directions 1. Place a large skillet on medium heat. Cook in it the bacon strips until they become crisp. Drain the bacon and crumble it then set it aside. 2. Add the onion with olive oil and sausages to the skillet then cook them for 10 min while stirring often. 3. Place a large pot on medium heat. Add the water with broth, potato and salt then bring them to a low boil. 4. Stir in the cooked sausages mix with garlic, powders, and half-and-half. Bring the soup to a simmer then put on the lid and cook it for 30 min. 5. Stir in the kale leaves and turn off the heat. Serve the soup warm 6. Enjoy. 

Mustard Sausage Soup

43

Quick Italian Spaghetti

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 2 Calories 627.9 Fat 30.4 g Cholesterol 0 mg Sodium 3728.5 mg Carbohydrates 77.1 g Protein 14.2 g

Ingredients 2 1⁄2 C. cooked spaghetti 1⁄4 C. olive oil 8 pepperoncini peppers, finely minced 1⁄2 C. spaghetti sauce 1 tsp oregano

1 tsp garlic granules or 2 tbsps fresh garlic, minced fine

Directions 1. Place a large pan on medium heat. Heat the oil in it. Add the herbs with peppers and cook them for 4 min. 2. Stir in the sauce with cooked spaghetti then cook it for 3 min. 3. Serve your spaghetti warm right away. 4. Enjoy. 

Quick Italian Spaghetti

44

CANNELLINI

Sausage Pie

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 5 Calories 624.5 Fat 29.4 g Cholesterol 88 mg Sodium 1286.4 mg Carbohydrates 54.4 g Protein 35.3 g

Ingredients 3⁄4 lb Italian sausage, optional 1 (28 oz) jar spaghetti sauce with mushrooms 1 (19 oz) can cannellini beans, rinsed and drained 1⁄2 tsp dried thyme

1 1⁄2 C. shredded mozzarella cheese 1 (8 oz) package refrigerated crescent dinner rolls

Directions 1. Before you do anything set the oven to 425 F. Grease a large oven proof skillet with oil. 2. Place a large skillet on medium heat. Add the sausages and cook them for 6 min. Drain and discard the grease. 3. Stir in the spaghetti sauce, beans and thyme then cook them for 5 min. Turn off the heat and stir in fold in the mozzarella cheese. 4. Spoon the sausage mix into the skillet then top it with the crescent rolls dough. Cook the pie in the oven for 14 min. Serve your pie warm. 5. Enjoy.  

Cannellini Sausage Pie

45

Zesty

Chicken Roast

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 2 Calories 172.3 Fat 6.5 g Cholesterol 75.5 mg Sodium 137.8 mg Carbohydrates 1.9 g Protein 25.4 g

Ingredients 1⁄2 tbsp olive oil 2 garlic cloves, finely minced 1⁄2lemon, zest of 1⁄2 tbsp lemon juice 2 boneless skinless chicken breasts fresh ground black pepper

salt 2 tbsps fresh thyme

Directions 1. Before you do anything set the oven to 375 F. Cover a baking sheet with a piece of parchment paper. 2. Get a small mixing bowl: Mix the oil with garlic, lemon zest and juice. Season the chicken with some salt and pepper then massage the lemon mix into it. Place it in the fridge until ready to cook. 3. Place the chicken on the baking sheet and cook it in the oven for 22 min. Sprinkle the herbs all over the chicken the cook it in the oven for 27 min. 4. Place the chicken aside to rest for 5 min then serve it. 5. Enjoy. 

Zesty Chicken Roast

46

PARMESAN

Beef Cakes

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 357.4 Fat 26 g Cholesterol 96.9 mg Sodium 541.2 mg Carbohydrates 1.6 g Protein 27.8 g

Ingredients 1 1⁄2 lbs ground beef round 3 garlic cloves, crushed 1⁄2 tsp salt 1⁄4 tsp fresh coarse ground black pepper 1 C. grated parmesan cheese 1⁄3 C. chopped parsley

Other Ingredients: 1 tbsp olive oil 1 tbsp butter 1⁄3 C. chopped parsley lemon wedge

Directions 1. Get a large mixing bowl: Add the beef with salt, pepper, cheese, garlic and 1/3 of parsley then mix them well. 2. Shape the beef mix into 1 1/4 inch thick cakes. Place them on a large baking sheet and let them rest for 15 min. 3. Place a large skillet on medium heat. Add the oil with butter to the skillet and cook them until they melts. Cook the beef cakes for 5 min per side. 4. Serve the beef cakes with the remaining parsley. 5. Enjoy.

Parmesan Beef Cakes

47

48

Nutty Vanilla Biscuits

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 1 Calories 45.2 Fat 1.7 g Cholesterol 9.3 mg Sodium 12.8 mg Carbohydrates 6.4 g Protein 1.4 g

Ingredients 2 C. all-purpose flour 3⁄4 C. sugar 1 1⁄2 tsps baking powder 1⁄2 tsp ground cinnamon 6 oz whole unblanched almonds (about 1

1/2 C.) 3 large eggs 2 tsps vanilla extract

Directions 1. Before you do anything set the oven to 350 F. Line up to baking pans with parchment paper 2. Get a large mixing bowl: Mix the flour, sugar, baking powder, almonds, and cinnamon. 3. Get a mixing bowl: Mix the egg with vanilla. 4. Add the vanilla mix with to the flour mix and whisk them until you get a smooth dough. 5. Place the dough on a working surface and divide it in half then shape each one into a log. Place each log on a baking sheet and flatten them slightly with the palm of your hand. 6. Cook the dough logs in the oven for 38 min. Remove the dough logs from the oven and place them aside to cool down completely. 7. Place the oven racks in the upper and lower thirds. 8. Cut the logs into 1/3 inch thick slices then place lay them on the lined up baking sheet. Cook the biscuits in the oven for 28 min. 9. Allow the biscuits to cool down completely then serve them. 10. Enjoy.  Nutty Vanilla Biscuits

49

TOMATO

Cream Dip

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 244.9 Fat 22.8 g Cholesterol 62.7 mg Sodium 148.1 mg Carbohydrates 6.4 g Protein 5.3 g

Ingredients 1 garlic clove, pressed 1 C. sour cream 1 (250 g) package cream cheese, room temperature 1 C. fresh basil, chopped 4 medium tomatoes, seeded and chopped

Directions 1. Get a food processor: add the sour cream, cream cheese, garlic and half the basil then process them several times until they become smooth. 2. Get a serving bowl: Spoon the cream mix into the bowl then top it with tomato and basil. Serve the dip right away. 3. Enjoy. 

Tomato Cream Dip

50

Saucy Beef Skillet

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 361.1 Fat 24 g Cholesterol 58.3 mg Sodium 578.8 mg Carbohydrates 18.4 g Protein 18.3 g

Ingredients 500 g minced beef 4 tbsps olive oil 1 onion, finely diced 2 garlic cloves, peeled and crushed 1 tsp allspice 1 tsp cinnamon 1 tsp paprika 130 g tomato paste 500 g pasta sauce

1 tbsp beef stock, dried instant 2 bay leaves Worcestershire sauce, dash

Directions 1. Place a large pan on high heat. Heat the oil in it. Add the onion, garlic, beef and spices then cook them for 6 min. 2. Stir in the tomato and pasta sauce, paprika, beef stock, bay leaves, salt and pepper then cook them for 30 min on low heat while stirring often. 3. Serve your saucy beef warm with some pasta. 4. Enjoy.  

Saucy Beef Skillet

51

SUNNY RANCH

Chicken Soup

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 421.4 Fat 9.3 g Cholesterol 75.5 mg Sodium 916.2 mg Carbohydrates 42.6 g Protein 43.3 g

Ingredients 1 tbsp olive oil 4 boneless skinless chicken breast halves, cut into bite-size pieces 2 shallots, minced 2 garlic cloves, minced 2 (15 oz) cans cannellini beans, rinsed and drained 2 (14 oz) cans reduced-chicken broth 1 C. baby carrots, cut in half 1 C. seeded diced tomato

1 (1 oz) packet ranch dressing mix 1 piece parmesan rind 1 (10 oz) bag fresh spinach, coarsely chopped grated parmesan cheese

Directions 1. Place a large pot on medium heat. Heat the oil in it. Cook in it the chicken, shallots and garlic for 6 min. Add the beans, broth, carrots, tomatoes and seasoning mix then cook them until they start boiling. 2. Turn the heat to low then bring the soup to a simmer and cook it for 15 min. Stir in the spinach and cook the soup for 4 min. 3. Serve the soup and garnish it with some parmesan cheese. 4. Enjoy. 

Sunny Ranch Chicken Soup

52

Milanese Torta

Prep Time: 30 mins Total Time: 1 hr 45 mins Servings per Recipe: 6 Calories 483.6 Fat 22.3 g Cholesterol 154.4 mg Sodium 798.4 mg Carbohydrates 42.2 g Protein 29.9 g

Ingredients 1 1⁄3 C. Bisquick baking mix 1 (15 -16 oz) can cannellini beans, drained, rinsed, and mashed 1⁄3 C. Italian DRESSING 1 1⁄2 C. cooked chicken, diced 1 (10 oz) package frozen chopped spinach, thawed and squeezed to drain 1 C. mozzarella cheese, shredded 3 eggs, slightly beaten

1 1⁄4 C. milk 1⁄3 C. slivered almonds, toasted

Directions 1. Before you do anything set the oven to 375 F. Grease a casserole dish with some butter or oil. 2. Get a small mixing bowl: Whisk the eggs with milk. 3. Get a large mixing bowl: add the baking mix, beans, and DRESSING then combine them completely. Spread the dressing mix in the bottom of the greased casserole. 4. Top it with the chicken, spinach and cheese followed by the eggs mix. Sprinkle the almonds on top then cook the tart in the oven for 1 h. 5. Serve it warm with some ketchup. 6. Enjoy. 

Milanese Torta

53

54

AUTHENTIC ITALIAN

Antipasto

Prep Time: 1 hr Total Time: 9 hrs 30 mins Servings per Recipe: 56 Calories 102 kcal Fat 8.5 g Carbohydrates 5.1g Protein 2.1 g Cholesterol 1 mg Sodium 168 mg

Ingredients 4 C. diced cauliflower 4 C. pearl onions 2 C. diced red bell peppers 2 C. diced green bell peppers 2 C. diced celery 2 cucumbers - peeled, seeded and diced 2 C. carrots, diced 2 C. vegetable oil 2 C. distilled white vinegar

1 (6 oz.) can tomato paste 1 tbsp pickling spice, wrapped in cheesecloth 1 C. black olives 1 C. pitted green olives 4 C. canned mushrooms 1 1/2 (6 oz.) cans tuna, drained and flaked

Directions 1. Get a bowl, combine: cucumbers, cauliflower, celery, pearl onions, and bell peppers. 2. Submerge the mix in water and salt and let everything sit for 10 hrs. 3. Get a 2nd bowl for your carrots and let the carrots sit submerged in salt water for the same amount of time as well. 4. Now get the following boiling: pickling spice, veggie oil, tomato paste, and vinegar. 5. Once the mix is boiling add in the carrots after draining them. 6. Let the veggies cook for 12 mins. 7. Now drain the cucumber mix and add these veggies to the boiling carrots. 8. Let everything continue to cook for 12 more mins. 9. Combine in: the tuna, black olives, mushrooms, and green olives. 10. Stir the mix then shut the heat. 11. Now throw away the pickling spice and place everything in storage containers. 12. Enjoy.  Authentic Italian Antipasto

55

Classical

Alfredo

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 8 Calories 673 kcal Fat 30.8 g Carbohydrates 57g Protein 43.3 g Cholesterol 133 mg Sodium 1386 mg

Ingredients 6 skinless, boneless chicken breast halves - cut into cubes 6 tbsps butter, divided 4 cloves garlic, minced, divided 1 tbsp Italian seasoning 1 lb fettuccini pasta 1 onion, diced 1 (8 oz.) package sliced mushrooms 1/3 C. all-purpose flour

1 tbsp salt 3/4 tsp ground white pepper 3 C. milk 1 C. half-and-half 3/4 C. grated Parmesan cheese 8 oz. shredded Colby-Monterey Jack cheese 3 roma (plum) tomatoes, diced 1/2 C. sour cream

Directions 1. Stir your chicken after coating it with Italian seasoning in 2 tbsp of butter with 2 pieces of garlic. 2. Stir fry the meat until it is fully done then place everything to the side. 3. Now boil your pasta in water and salt for 9 mins then remove all the liquids. 4. At the same time stir fry your onions in 4 tbsp of butter along with the mushrooms and 2 more pieces of garlic. 5. Continue frying the mix until the onions are see-through then combine in your pepper, salt, and flour. 6. Stir and cook the mix for 4 mins. Then gradually add in your half and half and the milk, while stirring, until everything is smooth. 7. Combine in the Monterey and parmesan and let the mix cook until the cheese has melted then add the chicken, sour cream, and tomatoes. 8. Serve your pasta topped liberally with the chicken mix and sauce. 9. Enjoy. Classical Alfredo

56

EASY

Italian Parmigiana

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 2 Calories 528 kcal Fat 18.3 g Carbohydrates 44.9g Protein 43.5 g Cholesterol 184 mg Sodium 1309 mg

Ingredients 1 egg, beaten 2 oz. dry bread crumbs 2 skinless, boneless chicken breast halves 3/4 (16 oz.) jar spaghetti sauce 2 oz. shredded mozzarella cheese 1/4 C. grated Parmesan cheese

Directions 1. Coat a cookie sheet with oil then set your oven to 350 degrees before doing anything else. 2. Get a bowl and add in your eggs. 3. Get a 2nd bowl and add in your bread crumbs. 4. Coat your chicken first with the eggs then with the bread crumbs. 5. Lay your pieces of chicken on the cookie sheet and cook them in the oven for 45 mins, until they are fully done. 6. Now add half of your pasta sauce to a casserole dish and lay in your chicken on top of the sauce. 7. Place the rest of the sauce on top of the chicken pieces. Then add a topping of parmesan and mozzarella over everything. 8. Cook the parmigiana in the oven for 25 mins. 9. Enjoy.   Easy Italian Parmigiana

57

Plum

Anchovy Spaghetti

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 4 Calories 619 kcal Fat 17.7 g Carbohydrates 79.5g Protein 31.2 g Cholesterol 14 mg Sodium 706 mg

Ingredients 2 tbsps olive oil 1 anchovy fillet 2 tbsps capers 3 cloves minced garlic 1/2 C. dry white wine 1/4 tsp dried oregano 1 pinch red pepper flakes, or to taste 3 C. crushed Italian (plum) tomatoes salt and ground black pepper to taste

1 pinch cayenne pepper, or to taste 1 (7 oz.) can oil-packed tuna, drained 1/4 C. diced fresh flat-leaf parsley 1 (12 oz.) package spaghetti 1 tbsp extra-virgin olive oil, or to taste 1/4 C. freshly grated Parmigiano-Reggiano cheese, or to taste 1 tbsp diced fresh flat-leaf parsley, or to taste

Directions 1. Stir fry your capers and anchovies in olive oil for 4 mins then combine in the garlic and continue frying the mix for 2 more mins. 2. Now add: pepper flakes, white wine, and orange. 3. Stir the mix and turn up the heat. 4. Let the mix cook for 5 mins before adding the tomatoes and getting the mix to a gentle simmer. 5. Once the mix is simmering add in: cayenne, black pepper, and salt. 6. Set the heat to low and let everything cook for 12 mins. 7. Now begin to boil your pasta in water and salt for 10 mins then remove all the liquids and leave the noodles in the pan. 8. Combine the simmering tomatoes with the noodles and place a lid on the pot. With a low level of heat warm everything for 4 mins. 9. When serving your pasta top it with some Parmigiano-Reggiano, parsley, and olive oil. 10. Enjoy. Plum Anchovy Spaghetti

58

LASAGNA

Bakes

Prep Time: 40 mins Total Time: 1 hr 40 mins Servings per Recipe: 4 Calories 637 kcal Fat 21.6 g Carbohydrates 70.1g Protein 44.3 g Cholesterol 87 mg Sodium 1281 mg

Ingredients 8 lasagna noodles 1/2 lb ground turkey 6 cloves garlic, crushed 1 (10 oz.) package frozen diced spinach, thawed and drained 1/2 C. diced fresh chives 1/2 tsp dried oregano 1/2 tsp dried parsley 1/4 tsp dried basil 2 egg whites

1 (15 oz.) container reduced-fat ricotta cheese 2 tbsps crumbled low-fat feta cheese 2 tbsps grated Parmesan cheese 1/2 tsp ground black pepper 1 (28 oz.) jar low-fat tomato pasta sauce 1/2 C. shredded low-fat Cheddar cheese

Directions

1. Set your oven to 375 degrees before doing anything else. 2. Boil your pasta in water and salt for 9 mins then remove all the liquids. 3. Begin to stir fry your garlic and turkey for 12 mins and break the meat into pieces as it cooks. 4. Once the meat is fully done add in: the basil, spinach, parsley, oregano, and chives. 5. Stir the mix and cook everything for 60 more secs then shut the heat. 6. Get a bowl, combine: parmesan, egg whites, feta, and ricotta. Stir the mix then add in the black pepper and turkey mix. 7. On a working surface place a large piece of wax paper and lay out the pasta. 8. Form your cheese mix into eight balls and put one ball on each piece of lasagna and roll everything up into a burrito shape. 9. Continue this process with all of your noodles. 10. Now coat the bottom of a casserole dish with tomato sauce and then layer your lasagna rolls over the sauce with seam portion facing downwards in the sauce. 11. Top the rolls with the rest of the pasta sauce and a layering of cheddar. 12. Place a covering of foil around the dish and put everything in oven for 45 mins. 13. Enjoy. Lasagna Bakes

59

60

Authentic Italian Rice

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 643 kcal Fat 22.1 g Carbohydrates 77.5g Protein 30.9 g Cholesterol 150 mg Sodium 1025 mg

Ingredients 1 C. uncooked white rice 2 C. water 2 tsps olive oil 3 cloves garlic, finely diced 1/2 lb lean ground beef salt and pepper to taste 1/2 C. tomato-based pasta sauce 1/2 C. grated Parmesan cheese 1/2 C. shredded mozzarella cheese

2 eggs, beaten 1 C. dry bread crumbs 1 1/2 C. tomato-based pasta sauce

Directions 1. Get your rice boiling in water, set the heat to low, place a lid on the pot, and let the rice cook for 22 mins. 2. Now begin to stir fry your garlic in olive oil for 5 mins then add in the beef. 3. Continue to fry the meat until it is fully done for 12 mins then remove any excess oils. 4. Get a bowl, combine: 1/2 C. pasta sauce, rice, pepper, beef, and salt. 5. Stir the mix then add in the mozzarella and parmesan. 6. Let the cheese melt, then using your hands, shape the mix into balls of about 2 inches. 7. Lay all the rice balls onto a cookie sheet. 8. Now set your oven to 350 degrees before doing anything else. 9. Place the rice balls into the fridge for 30 mins. Then coat the balls with whisked eggs and bread crumbs. 10. Place them back on the sheet and cook everything in the oven for 30 mins. 11. Now get 2.5 C. of tomato sauce hot while the rice balls cook and when they are done coat everything with the hot tomato sauce. 12. Enjoy. Authentic Italian Rice

61

FRESH

Basil Fettuccini

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 641 kcal Fat 34.8 g Carbohydrates 47g Protein 36.3 g Cholesterol 156 mg Sodium 501 mg

Ingredients 1 tbsp butter 2 cloves garlic, minced 1/2 C. sun-dried tomatoes, diced 1 C. chicken broth, divided 1 C. heavy cream 1 lb skinless, boneless chicken breast halves

salt and pepper to taste 2 tbsps vegetable oil 2 tbsps diced fresh basil 8 oz. dry fettuccini pasta

Directions 1. 2. 3. 4. 5.

Stir fry your garlic for 1 min, in butter, then combine in 3/4 C. of broth and the tomatoes. Turn up the heat and get everything boiling. Once the mix is boiling, set the heat to low, and let the contents cook for 12 mins. Now add in the cream and get everything boiling again until the mix is thick. Coat your chicken all over with pepper and salt then fry the meat in hot oil for 5 mins each side until fully done. Then place the chicken to the side in a covered bowl. 6. Remove some of the drippings from the pan and begin to get 1/4 C. of broth boiling while scraping the bottom bits. 7. Once the mix is boiling, set the heat to low, add in the basil, and let the broth reduce a bit. 8. Once it has reduced, combine it with the tomato cream sauce. 9. Now begin to boil your pasta in water and salt for 9 mins then remove the liquid and place everything in a bowl. 10. Stir the pasta with about 5 tbsps of tomato cream sauce. 11. Now slice your chicken into strips and get the tomato hot again. 12. Divide your noodles between serving dishes. 13. Top the noodles with some chicken and then some sauce. 14. Enjoy. Fresh Basil Fettuccini

62

Classical

Lasagna I

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 8 Calories 664 kcal Fat 29.5 g Carbohydrates 48.3g Protein 50.9 g Cholesterol 1168 mg Sodium 1900 mg

Ingredients 1 1/2 lbs lean ground beef 1 onion, diced 2 cloves garlic, minced 1 tbsp diced fresh basil 1 tsp dried oregano 2 tbsps brown sugar 1 1/2 tsps salt 1 (29 oz.) can diced tomatoes 2 (6 oz.) cans tomato paste

12 dry lasagna noodles 2 eggs, beaten 1 pint part-skim ricotta cheese 1/2 C. grated Parmesan cheese 2 tbsps dried parsley 1 tsp salt 1 lb mozzarella cheese, shredded 2 tbsps grated Parmesan cheese

Directions 1. Stir fry your garlic, onions, and beef for 3 mins then combine in: tomato paste, basil, diced tomatoes, oregano, 1.5 tsp salt, and brown sugar. 2. Now set your oven to 375 degrees before doing anything else. 3. Begin to boil your pasta in water and salt for 9 mins then remove all the liquids. 4. Get a bowl, combine: 1 tsp salt, eggs, parsley, ricotta, and parmesan. 5. Place a third of the pasta in a casserole dish and top everything with half of the cheese mix, one third of the sauce, and 1/2 of the mozzarella. 6. Continue layering in this manner until all the ingredients have been used up. 7. Then top everything with some more parmesan. 8. Cook the lasagna in the oven for 35 mins. 9. Enjoy.

Classical Lasagna I

63

CLASSICAL

Lasagna II

Prep Time: 30 mins Total Time: 3 hrs 30 mins Servings per Recipe: 12 Calories 448 kcal Fat 21.3 g Carbohydrates 36.5g Protein 29.7 g Cholesterol 82 mg Sodium 1788 mg

Ingredients 1 lb sweet Italian sausage 3/4 lb lean ground beef 1/2 C. minced onion 2 cloves garlic, crushed 1 (28 oz.) can crushed tomatoes 2 (6 oz.) cans tomato paste 2 (6.5 oz.) cans canned tomato sauce 1/2 C. water 2 tbsps white sugar 1 1/2 tsps dried basil leaves 1/2 tsp fennel seeds

1 tsp Italian seasoning 1 tbsp salt 1/4 tsp ground black pepper 4 tbsps diced fresh parsley 12 lasagna noodles 16 oz. ricotta cheese 1 egg 1/2 tsp salt 3/4 lb mozzarella cheese, sliced 3/4 C. grated Parmesan cheese

Directions 1. Stir fry your garlic, sausage, onion, and beef until the meat is fully done. Then add in: 2 tbsp parsley, crushed tomatoes, pepper, tomato paste, 1 tbsp salt, tomato sauce, Italian spice, water, fennel seeds, sugar, and basil. 2. Get the mix boiling, set the heat to low, and let the contents gently cook for 90 mins. Stir the mix at least 4 times. 3. Now get your pasta boiling in water and salt for 9 mins then remove the liquids. 4. Get a bowl, combine: 1/2 tsp salt, ricotta, the rest of the parsley, and the eggs. 5. Set your oven to 375 degrees before doing anything else. 6. Coat the bottom of a casserole dish with 1.5 C. of the meat and tomato mix then place six pieces of lasagna on top. Classical Lasagna II

64

7. Add half of the cheese mix then 1/3 of the mozzarella. 8. Add 1.5 C. of tomato meat mix again and a quarter of a C. of parmesan. 9. Continue layering in this manner until all the ingredients have been used up. 10. Try to end with mozzarella and parmesan. 11. Take a large piece of foil and coat it with nonstick spray then cover the casserole dish with the foil and cook everything in the oven for 30 mins. 12. Now take off the foil and continue cooking the lasagna for 20 more mins. 13. Serve the dish after letting everything rest for at least 30 mins (longer is better). 14. Enjoy.

Classical Lasagna II

65

66

CLAMS, SHRIMP,

and Snapper Stew

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 12 Calories 395 kcal Fat 7.4 g Carbohydrates 31.9g Protein 48.3 g Cholesterol 125 mg Sodium 1006 mg

Ingredients 1 tbsp olive oil 1 onion, diced 3 cloves garlic, finely diced 1 carrot, diced 2 celery ribs, diced 2 bay leaves 1 C. diced fresh parsley red pepper flakes to taste 1 (28 oz.) can whole peeled tomatoes, mashed 1 1/2 lbs red snapper fillets, cut into 2

inch pieces 1/2 C. white vinegar salt and ground black pepper to taste 3 C. fish stock 1 lb clams in shell, scrubbed 1/2 lb medium shrimp, with shells 6 (3/4 inch thick) slices Italian bread, toasted

Directions 1. Stir fry the following in olive oil for 7 mins: pepper flakes, onions, parsley, garlic, bay leaves, carrots, celery. 2. Now combine in the mashed tomatoes and continue cooking everything for 20 mins then add: wine, vinegar, and fish. 3. Let the mix continue to cook for 12 mins then add the stock, set the heat to low, place a lid on the pot, and continue cooking everything for 12 more mins. 4. Now slowly add in the clams. 5. Let the clams cook for 4 mins until they open then add the shrimp and cook them for 4 more mins as well. 6. To serve the dish add a piece of bread to the bottom of a serving bowl and top the bread with the tomato mix. 7. Enjoy. Clams, Shrimp, and Snapper Stew

67

Italian

Meatballs

Prep Time: 1 hr 30 mins Total Time: 6 hrs 15 mins Servings per Recipe: 8 Calories 841 kcal Fat 45.1 g Carbohydrates 65.6g Protein 40.3 g Cholesterol 134 mg Sodium 2164 mg

Ingredients 3 lbs lean ground beef 5 tbsps ground oregano 5 tbsps dried parsley, crushed 1 clove garlic, diced 1 (1 oz.) package dry onion soup mix

2 C. Italian-style dry bread crumbs 3 (28 oz.) jars spaghetti sauce

Directions 1. Coat a jelly roll pan with oil then set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: garlic, beef, parsley, and oregano. 3. Stir the mix then add in the bread crumbs and the onion soup mix. 4. Combine everything evenly then use a 1 oz. scoop to form meatballs from the mix. 5. Place the meatballs in the dish and cook them for 65 mins in the oven. 6. Once the meatballs are done cooking get your pasta sauce and meatballs boiling in a saucepan. 7. Once the mix is boiling set the heat to low and let everything gently cook for 5 hrs. 8. Enjoy.

Italian Meatballs

68

CLASSICAL

Sausage and Peppers from Italy

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 461 kcal Fat 39.4 g Carbohydrates 7g Protein 17.1 g Cholesterol 96 mg Sodium 857 mg

Ingredients 6 (4 oz.) links sweet Italian sausage 2 tbsps butter 1 yellow onion, sliced 1/2 red onion, sliced 4 cloves garlic, minced 1 large red bell pepper, sliced 1 green bell pepper, sliced

1 tsp dried basil 1 tsp dried oregano 1/4 C. white wine

Directions 1. Stir fry your sausage until it is fully browned then place the meat to side and cut it into pieces. 2. Now begin to stir fry the following for 5 mins, in butter, in the same pan: garlic, red onions, and yellow onions. 3. Now add in the bell peppers, white wine, oregano, and basil. 4. Let the mix continue to cook until the onions are soft. 5. Add the sausage back to the mix, set the heat to low, place a lid on the pan, and let the contents cook for 20 mins. 6. Enjoy.

Classical Sausage and Peppers from Italy

69

Easy

Biscotti

Prep Time: 30 mins Total Time: 1 hrs 35 mins Servings per Recipe: 30 Calories 138 kcal Fat 7.8 g Carbohydrates 15.5g Protein 2.2 g Cholesterol 25 mg Sodium 89 mg

Ingredients 3/4 C. butter 1 C. white sugar 2 eggs 1 1/2 tsps vanilla extract 2 1/2 C. all-purpose flour 1 tsp ground cinnamon

3/4 tsp baking powder 1/2 tsp salt 1 C. hazelnuts

Directions 1. Coat a baking dish with oil then set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: sugar and butter. Mix the contents until it is creamy. 3. Now add in the vanilla and the eggs. Stir the mix then sift in: salt, flour, baking powder, and cinnamon. Stir everything again then add in the hazelnuts. 4. Now form your dough into 2 foot long cylinders. 5. Lay the cylinders on the cookie sheet and flatten them. 6. Let the dough cook in the oven for 35 mins. Then let the loaves lose their heat. 7. Now cut each one diagonally and place everything back in the oven for 12 more mins. 8. Flip the loaves after 6 mins of cooking. 9. Enjoy.

Easy Biscotti

70

ITALIAN

Tuscan Soup

Prep Time: 15 mins Total Time: 1 h 10 mins Servings per Recipe: 6 Calories 459 kcal Fat 34.1 g Carbohydrates 21.1g Protein 17.2 g Cholesterol 87 mg Sodium 1925 mg

Ingredients 1 (16 oz.) package smoked sausage 2 potatoes, cut into 1/4-inch slices 3/4 C. diced onion 6 slices bacon 1 1/2 tsps minced garlic 2 C. kale - washed, dried, and shredded

2 tbsps chicken bouillon powder 1 quart water 1/3 C. heavy whipping cream

Directions 1. Set your oven to 300 degrees before doing anything else. 2. Place your pieces of sausage on a cookie sheet and cook everything in the oven for 30 mins. 3. Then divide the meat in half and then cut them in half again diagonally. 4. Begin to stir fry your bacon and onions until the onions are translucent then remove the bacon from the pan. 5. Add in the garlic and cook everything for 2 more mins then add the chicken base, potatoes, and water. 6. Let the mix gently boil for 20 mins then add in: the cream, bacon, kale, and sausage. 7. Let the soup cook for 5 mins. 8. Enjoy.

Italian Tuscan Soup

71

72

Chicken

Marsala Classico

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 448 kcal Fat 26.6 g Carbohydrates 13.3g Protein 28.8 g Cholesterol 99 mg Sodium 543 mg

Ingredients 1/4 C. all-purpose flour for coating 1/2 tsp salt 1/4 tsp ground black pepper 1/2 tsp dried oregano 4 skinless, boneless chicken breast halves – flattened to 1/4 inch thick 4 tbsps butter

4 tbsps olive oil 1 C. sliced mushrooms 1/2 C. Marsala wine 1/4 C. cooking sherry

Directions 1. Get a bowl, combine: oregano, flour, pepper, and salt. 2. Dredge your pieces of chicken in the mix then begin to stir fry the chicken in butter. 3. Let the chicken fry until it is browned all over then add in: the sherry, mushrooms, and wine. 4. Place a lid on the pan and let the contents gently boil for 12 mins. 5. Enjoy.

Chicken Marsala Classico

73

MARIA'S

Easy Bruschetta

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 12 Calories 215 kcal Fat 8.9 g Carbohydrates 24.8g Protein 9.6 g Cholesterol 12 mg Sodium 426 mg

Ingredients 6 roma (plum) tomatoes, diced 1/2 C. sun-dried tomatoes, packed in oil 3 cloves minced garlic 1/4 C. olive oil 2 tbsps balsamic vinegar 1/4 C. fresh basil, stems removed 1/4 tsp salt

1/4 tsp ground black pepper 1 French baguette 2 C. shredded mozzarella cheese

Directions 1. Get your oven's broiler hot before doing anything else. 2. Now grab a bowl, mix: pepper, roma tomatoes, salt, sun-dried tomatoes, basil, garlic, vinegar, and olive oil. 3. Let this mix sit for 12 mins and begin to slice your bread into 3/4 of inch pieces. 4. Place the pieces of bread on a cookie sheet then place everything under the broiler for 3 mins. 5. Now evenly top each piece of bread with the roma tomato mix. 6. Then add a piece of cheese on top of each one. 7. Cook the bread slices under the broiler for 6 more mins. 8. Enjoy.

Maria’s Easy Bruschetta

74

Authentic

Eggplant Parmesan

Prep Time: 25 mins Total Time: 1 hr Servings per Recipe: 10 Calories 487 kcal Fat 16 g Carbohydrates 62.1g Protein 24.2 g Cholesterol 73 mg Sodium 1663 mg

Ingredients 3 eggplant, peeled and thinly sliced 2 eggs, beaten 4 C. Italian seasoned bread crumbs 6 C. spaghetti sauce, divided 1 (16 oz.) package mozzarella cheese,

shredded and divided 1/2 C. grated Parmesan cheese, divided 1/2 tsp dried basil

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Coat your pieces of eggplant with egg then with bread crumbs. 3. Now lay the veggies on a cookie sheet and cook them in the oven for 6 mins. Flip the eggplants and cook them for 6 more mins. 4. Coat the bottom of a casserole dish with pasta sauce then layer some of your eggplants in the dish. 5. Top the veggies with some parmesan and mozzarella then layer your eggplants, sauce, and cheese. 6. Continue this pattern until all the ingredients have been used up. 7. Finally coat the layer with some basil and cook everything in the oven for 40 mins. 8. Enjoy.

Authentic Eggplant Parmesan

75

ROMAN

Bow-Ties

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 656 kcal Fat 42.1 g Carbohydrates 50.9g Protein 20.1 g Cholesterol 111 mg Sodium 1088 mg

Ingredients 1 (12 oz.) package bow tie pasta 2 tbsps olive oil 1 lb sweet Italian sausage, casings removed and crumbled 1/2 tsp red pepper flakes 1/2 C. diced onion 3 cloves garlic, minced 1 (28 oz.) can Italian-style plum

tomatoes, drained and coarsely diced 1 1/2 C. heavy cream 1/2 tsp salt 3 tbsps minced fresh parsley

Directions 1. Boil your pasta in water and salt for 9 mins then remove the liquids. 2. Begin to stir fry your pepper flakes and sausage in oil until it the meat is browned then add the garlic and onions. 3. Let the onions cook until they are soft then add in the salt, cream, and tomatoes. 4. Stir the mix then get everything gently boiling. 5. Let the mix gently cook with a low level of heat for 9 mins then add in the pasta. 6. Stir the mix, to evenly cook the noodles, then coat everything with parsley. 7. Enjoy.

Roman Bow-Ties

76

Zucchini

and Spinach Zuppa

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 6 Calories 385 kcal Fat 24.4 g Carbohydrates 22.5g Protein 18.8 g Cholesterol 58 mg Sodium 1259 mg

Ingredients 1 lb Italian sausage 1 clove garlic, minced 2 (14 oz.) cans beef broth 1 (14.5 oz.) can Italian-style stewed tomatoes 1 C. sliced carrots 1 (14.5 oz.) can great Northern beans,

undrained 2 small zucchini, cubed 2 C. spinach - packed, rinsed and torn 1/4 tsp ground black pepper 1/4 tsp salt

Directions 1. Stir fry your garlic and sausage, in a large pot, for 2 mins then combine in the pepper, broth, salt, tomato, and carrots. 2. Stir the mix, place a lid on the pot, and let everything gently boil for 20 mins with a medium to low level of heat. 3. Now add in the zucchini and beans with their sauce. 4. Place the lid back on the pot and continue cooking everything for 17 more mins. 5. Now shut the heat, stir in the spinach, and place the lid back on the pot. 6. Let the spinach wilt for 7 mins then serve the soup. 7. Enjoy.

Zucchini and Spinach Soup

77

78

ITALIAN

Rump Roast

Prep Time: 15 mins Total Time: 15 hrs 15 mins Servings per Recipe: 10 Calories 318 kcal Fat 15.8 g Carbohydrates 1.6g Protein 39.4 g Cholesterol 100 mg Sodium 819 mg

Ingredients 3 C. water 1 tsp salt 1 tsp ground black pepper 1 tsp dried oregano 1 tsp dried basil 1 tsp onion salt 1 tsp dried parsley 1 tsp garlic powder

1 bay leaf 1 (.7 oz.) package dry Italian-style salad dressing mix 1 (5 lb) rump roast

Directions 1. Get the following boiling in a large pot: salad dressing mix, water, salt, bay leaf, black pepper, garlic, oregano, parsley, basil, and onion salt. 2. Once the mix is boiling add the roast to the crock of a slow cooker and top the mix with the simmering liquid. 3. Place the lid on the slow cooker and let everything cook for 11 hrs with low heat. 4. Now remove the meat and shred it into pieces. 5. Place the shredded meat back into the crock pot and let it cook for 20 more mins with a low level of heat. 6. Enjoy.

Italian Rump Roast

79

Classical Risotto

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 6 Calories 431 kcal Fat 16.6 g Carbohydrates 56.6g Protein 11.3 g Cholesterol 29 mg Sodium 1131 mg

Ingredients 6 C. chicken broth, divided 3 tbsps olive oil, divided 1 lb portobello mushrooms, thinly sliced 1 lb white mushrooms, thinly sliced 2 shallots, diced 1 1/2 C. Arborio rice

1/2 C. dry white wine sea salt to taste freshly ground black pepper to taste 3 tbsps finely diced chives 4 tbsps butter 1/3 C. freshly grated Parmesan cheese

Directions 1. Get your broth warm with a low level of heat. Then begin to stir fry your mushrooms in 2 tbsp of olive oil for 4 mins. 2. Now remove everything from the pot and add in 1 more tbsp of olive oil and begin to fry your shallots in it for 2 mins then add in the rice and stir fry it for 3 mins. 3. Pour in the wine while continuing to stir, and keep stirring, until it is absorbed. 4. Once the wine has been absorbed combine in half a C. of broth and keep stirring until it is absorbed as well. 5. Now for about 20 mins keep pouring in half a C. of broth and stirring the mix until the broth is absorbed by the rice. 6. After 20 mins of forming the risotto, shut the heat and combine in: the parmesan, pepper, mushrooms and their juice, chives, salt, and butter. 7. Enjoy.

Classical Risotto

80

TORTELLINI

Classico

Prep Time: 20 mins Total Time: 1 hr 35 mins Servings per Recipe: 8 Calories 324 kcal Fat 20.2 g Carbohydrates 19.1g Protein 14.6 g Cholesterol 50 mg Sodium 1145 mg

Ingredients 1 lb sweet Italian sausage, casings removed 1 C. diced onion 2 cloves garlic, minced 5 C. beef broth 1/2 C. water 1/2 C. red wine 4 large tomatoes - peeled, seeded and diced

1 C. thinly sliced carrots 1/2 tbsp packed fresh basil leaves 1/2 tsp dried oregano 1 (8 oz.) can tomato sauce 1 1/2 C. sliced zucchini 8 oz. fresh tortellini pasta 3 tbsps diced fresh parsley

Directions 1. In a large pot brown your sausage all over. 2. Then remove the meat from the pan. 3. Begin to stir fry your garlic and onions in the drippings then add in: the sausage, broth, tomato sauce, water, oregano, wine, basil, tomatoes, and carrots. 4. Get the mix boiling, set the heat to low, and let everything cook for 35 mins. 5. Remove any fat which rises to the top then add in the parsley and zucchini. 6. Continue cooking the mix for 20 more mins before adding in the pasta and letting everything cooking 15 more mins. 7. When serving the dish top it with parmesan. 8. Enjoy.

Tortellini Classico

81

Feta

Fettucine

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 663 kcal Fat 39.4 g Carbohydrates 64.8g Protein 16.5 g Cholesterol 11 mg Sodium 248 mg

Ingredients 1 bunch diced fresh cilantro 6 tbsps pine nuts 1 tsp lemon juice, or to taste 1/3 C. crumbled feta cheese salt and ground black pepper to taste 1/2 C. olive oil

1 (12 oz.) package fettucine pasta 1 tsp extra-virgin olive oil

Directions 1. Pulse the following in a food processor until minced: black pepper, cilantro, salt, pine nuts, feta cheese, and lemon juice. 2. Now slowly add in half a C. of olive oil while continually running the processor. 3. Boil your pasta for 9 mins in water and salt then remove the liquids. 4. Place the pasta in a bowl and top it with the cilantro sauce. 5. Toss the mix then add some olive oil and toss everything again. 6. Enjoy.

Feta Fettucine

82

AUTHENTIC

Meatball Sub

Prep Time: 15 mins Total Time: 1 hr 40 mins Servings per Recipe: 6 Calories 491 kcal Fat 21.4 g Carbohydrates 43.1g Protein 29.3 g Cholesterol 75 mg Sodium 1068 mg

Ingredients 1 1/2 lbs lean ground beef 1/3 C. Italian seasoned bread crumbs 1/2 small onion, diced 1 tsp salt 1/2 C. shredded mozzarella cheese, divided 1 tbsp cracked black pepper

1 tsp garlic powder 1/2 C. marinara sauce 3 hoagie rolls, split lengthwise

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: 1/2 of the mozzarella, beef, garlic powder, bread crumbs, pepper, onions, and salt. 3. Shape the mix into a large loaf then place it in a casserole dish. 4. Cook the meat in the oven for 55 mins then let it cool for 10 mins. 5. Cut the meat into slices then layer the pieces of meat on a roll. 6. Top everything with the marinara then add a topping of cheese. 7. Cover the sandwich with some foil and put everything in the oven for 20 more mins. 8. Let the sandwich cool for 20 mins then cut each one in half. 9. Enjoy.

Authentic Meatball Sub

83

84

Italian

Capers and Tilapia

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 262 kcal Fat 14.2 g Carbohydrates 5g Protein 24.2 g Cholesterol 57 mg Sodium 222 mg

Ingredients 2 tbsps extra virgin olive oil 2 tbsps butter 1 tbsp minced garlic 1 lb tilapia fillets salt and ground black pepper to taste 1/2 C. sliced fresh button mushrooms 2 tbsps drained capers

1/2 C. white wine 1 lemon, juiced

Directions 1. Stir fry your garlic in butter and olive oil then add the pieces of fish to pan. 2. Top the fish with pepper and salt and fry everything for 3 mins. Flip the fish then coat the opposite side with pepper and salt as well and fry it for 3 mins. 3. Now combine in the wine, capers, and mushrooms. 4. Place a lid on the pot, set the heat to low, and simmer the mix for 8 mins. 5. Take off the lid, add in the lemon juice, and continue cooking everything for 2 more mins. 6. Enjoy.

Italian Capers and Tilapia

85

SOUTHERN ITALIAN

Chicken

Prep Time: 15 mins Total Time: 9 hrs 40 mins Servings per Recipe: 6 Calories 402 kcal Fat 22.4 g Carbohydrates 16.5g Protein 31.2 g Cholesterol 97 mg Sodium 308 mg

Ingredients 3 cloves garlic, minced 1/3 C. pitted prunes, halved 8 small green olives 2 tbsps capers, with liquid 2 tbsps olive oil 2 tbsps red wine vinegar 2 bay leaves 1 tbsp dried oregano

salt and pepper to taste 1 (3 lb) whole chicken, skin removed and cut into pieces 1/4 C. packed brown sugar 1/4 C. dry white wine 1 tbsp diced fresh parsley, for garnish

Directions 1. Get a bowl, combine: pepper, garlic, salt, prunes, oregano, olives, bay leaves, capers, vinegar, and olive oil. 2. Layer this mix in the bottom of casserole dish then layer the chicken on top. Stir everything then place a covering of plastic around the dish. 3. Put everything in the fridge for 8 hrs. 4. Now set your oven to 350 degrees before doing anything else. 5. Once the oven is hot pour the wine and the brown sugar around the chicken and begin to cook everything in the oven for 65 mins. 6. Baste the meat with the surrounding sauce at least 5 times. 7. When serving the dish top everything with the sauce and drippings and also some fresh parsley. 8. Enjoy. Southern Italian Chicken

86

Italian

Roast Beef Sandwiches

Prep Time: 15 mins Total Time: 6 hrs 10 mins Servings per Recipe: 6 Calories 557 kcal Fat 28.8 g Carbohydrates 38.4g Protein 31.9 g Cholesterol 103 mg Sodium 4233 mg

Ingredients 3 lbs beef chuck roast 3 (1 oz.) packages dry Italian salad dressing mix 1 C. water

1 (16 oz.) jar pepperoncini peppers 8 hamburger buns, split

Directions 1. Place your chuck in the crock of a slow cooker and top the meat with the dressing mix. 2. Now add the water and place a lid on the slow cooker. 3. Cook the meat for 6 hrs with a high level of heat. 4. At the fifth hour remove the meat and shred it into pieces. 5. The meat should easily shred if not add it back to the crock pot. 6. After shredding the meat combine in the peppers and some of the juice. 7. Enjoy with the buns.

Italian Roast Beef Sandwiches

87

TORTELLINI

Dinner

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 400 kcal Fat 19.7 g Carbohydrates 43.9g Protein 14.8 g Cholesterol 79 mg Sodium 885 mg

Ingredients 1 (16 oz.) package cheese tortellini 1 (14.5 oz.) can diced tomatoes with garlic and onion 1 C. diced fresh spinach 1/2 tsp salt 1/4 tsp pepper 1 1/2 tsps dried basil 1 tsp minced garlic

2 tbsps all-purpose flour 3/4 C. milk 3/4 C. heavy cream 1/4 C. grated Parmesan cheese

Directions 1. Boil your pasta in water and salt for 9 mins then remove the liquids. 2. At the same time heat and stir the following in a large pot: garlic, tomatoes, basil, spinach, pepper and salt. 3. Once the mix begins to simmer add in a mix of cream, milk, and flour. 4. Stir the mix until everything is smooth then add the parmesan and set the heat to low. 5. Let the mix gently boil for 4 mins then add in your pasta to the sauce after it has cooked. 6. Stir everything. 7. Enjoy.

Tortellini Dinner

88

Italian

Baked Turkey-Loaf

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 163 kcal Fat 7g Carbohydrates 8.1g Protein 17.8 g Cholesterol 87 mg Sodium 651 mg

Ingredients cooking spray 1 lb ground turkey 1 egg 1/4 C. Italian seasoned bread crumbs 1 tsp Italian seasoning 1/2 clove garlic, minced

1/2 tsp ground black pepper, or to taste 1/4 tsp salt, or to taste 2 C. tomato sauce, divided

Directions 1. Coat a casserole dish with nonstick spray then set your oven to 400 degrees before doing anything else. 2. Get a bowl, combine: salt, turkey, black pepper, egg, garlic, bread crumbs, and Italian seasoning. 3. Form the mix into a loaf and place it in the casserole dish. 4. Cook the loaf in the oven for 45 mins then top with 1/2 of the tomato sauce. 5. Let the loaf keep cooking for 12 more mins until it is fully done. 6. Then leave the meat to sit for 15 mins. 7. As the loaf cools get the rest of the tomato sauce hot. 8. When serving your loaf top it liberally with the tomato sauce. 9. Enjoy.

Italian Baked Turkey-Loaf

89

90

RESTAURANT STYLE

Primavera

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 8 Calories 477 kcal Fat 21.8 g Carbohydrates 50.1g Protein 20.5 g Cholesterol 38 mg Sodium 621 mg

Ingredients 1 (16 oz.) package uncooked farfalle pasta 1 lb hot Italian turkey sausage, cut into 1/2 inch slices 1/2 C. olive oil, divided 4 cloves garlic, diced 1/2 onion, diced 2 small zucchini, diced

2 small yellow squash, diced 6 roma (plum) tomatoes, diced 1 green bell pepper, diced 20 leaves fresh basil 2 tsps chicken bouillon granules 1/2 tsp red pepper flakes 1/2 C. grated Parmesan cheese

Directions 1. Cook your pasta in water and salt for 9 mins then remove all the liquids. 2. Stir fry your sausage until fully done then remove it from the pan. 3. Now begin to stir fry your onions and garlic until the mix is hot then add in: basil, zucchini, bell peppers, squash, and tomatoes. 4. Stir the mix then add in the bouillon and evenly mix it in. 5. Once the bouillon has been added. 6. Combine in the red pepper and the rest of the oil. 7. Keep cooking the mix for 12 more mins then stir in the cheese, sausage, and pasta. 8. Let everything get hot for 7 mins. 9. Enjoy.

Restaurant Style Primavera

91

Authentic

Italian Tetrazzini

Prep Time: 25 mins Total Time: 1 hr Servings per Recipe: 6 Calories 604 kcal Fat 26.4 g Carbohydrates 52.1g Protein 38.9 g Cholesterol 113 mg Sodium 914 mg

Ingredients 2 (8 oz.) packages angel hair pasta 1/4 C. butter 2/3 C. sliced onion 1/4 C. all-purpose flour 2 C. milk 1 tsp salt 1/4 tsp ground white pepper 1/2 tsp poultry seasoning 1/4 tsp ground mustard

1 C. shredded sharp Cheddar cheese, divided 2 tbsps diced pimento peppers (optional) 1 (4.5 oz.) can sliced mushrooms 1 lb cooked turkey, sliced

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Boil your pasta in water and salt for 6 mins then remove all the liquids. 3. Now begin to stir fry your onions, in butter, until they are soft then add the flour and milk slowly. 4. Stir the mix until it is all smooth then add: the mustard, salt, poultry seasoning, and pepper. 5. Let the mix heat until it becomes thick. Then continue to stir as the mix cooks. 6. Once everything is thick shut the heat and add in your pimento and 2/3 C. of cheese. 7. Let the mix cook until the cheese is melted then add in your mushrooms. 8. Get a casserole dish and layer your pasta in the bottom of it then place some turkey and cover everything with the cheese sauce. 9. Continue laying in this manner until all the ingredients have been used up. 10. Now top the layers with the rest of the cheese which should be about 1/3 of a C. 11. Cook the contents in the oven for 30 mins. 12. Enjoy. Authentic Italian Tetrazzini

92

PEPPERONI, SALAMI,

and Prosciutto Stuffing

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 8 Calories 582 kcal Fat 33.8 g Carbohydrates 31.6g Protein 36.2 g Cholesterol 273 mg Sodium 1785 mg

Ingredients 1 (1 lb) loaf white bread, cut into cubes 8 eggs, beaten 1 C. diced prosciutto, optional 1 C. diced salami, optional 4 oz. diced beef pepperoni, optional 16 oz. mozzarella cheese, cubed 1/4 C. grated Parmesan cheese

2 tbsps diced fresh parsley ground black pepper to taste

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Get a bowl and add in your bread cubes. 3. Coat the bread with some water to get everything somewhat moist. 4. Now combine in: the pepper, eggs, parsley, prosciutto, parmesan, salami, mozzarella, and pepperoni. 5. Add everything to a baking dish and cook it all in the oven for 40 mins. 6. Enjoy.

Pepperoni, Salami, and Prosciutto Stuffing

93

Lemon

Pesto Fish

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 917 kcal Fat 67.4 g Carbohydrates 112.7g Protein 62.6 g Cholesterol 1164 mg Sodium 851 mg

Ingredients 2 lbs salmon fillets, de-boned 2 lemons 1 1/2 C. pesto 1/2 C. white wine

Directions 1. Coat a baking pan with oil then lay your pieces of fish in it with the skin of the fish facing downwards. 2. Coat the fish with the juice of one freshly squeezed lemon then top everything with the wine. 3. Let the fish sit in the dish for 20 mins. 4. Now get your oven's broiler hot before doing anything else. 5. Lay your pesto over the pieces of fish evenly and cook everything under the broiler. 6. For every 1 inch of thickness in your fish. Broil it for 9 mins. 7. Now take out the fish from the oven and top them with the juice of a 2nd freshly squeezed lemon. 8. Cut the rest of the lemon into thin pieces and layer them over the fish. 9. Enjoy.

Lemon Pesto Fish

94

AUTHENTIC

Calamari

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 1019 kcal Fat 65.6 g Carbohydrates 141.7g Protein 65.6 g Cholesterol 1479 mg Sodium 11549 mg

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: lemon juice, onions, crabmeat, 6 pieces of garlic, and shrimp. 3. Divide this mix amongst your tubes of squid then stake the tubes closed with a toothpick. 4. Place everything into a casserole dish. 5. Begin to heat and stir 2 cloves of garlic and cream cheese in butter until the cheese is melted. 6. Slowly add in your milk and keep stirring until all the milk is hot and everything is smooth. 7. Now add the pepper and parmesan. 8. Top the contents of the casserole dish with this mix. Then add 2 tbsp of Romano over everything. 9. Cook the mix in the oven until the cheese has melted and is browned. 10. At the same time begin to boil your pasta in water and salt for 9 mins then remove the liquid.

Ingredients 12 calamari tubes, cleaned and dried 2 green onions, finely diced 6 cloves garlic, minced 1/2 lb diced cooked shrimp meat 1/2 lb cooked crabmeat, diced 1 tbsp lemon juice 3/4 C. butter 12 oz. cream cheese, cut into cubes 2 cloves garlic, minced 3 C. milk 10 oz. freshly grated Parmesan cheese 1 pinch ground black pepper 3/4 C. freshly grated Romano cheese 1 (8 oz.) package linguine pasta

11. Serve the calamad over the pasta with a liber amount of sauce. 12. Enjoy.

Authentic Calamari

95

96

Cioppino

Mussels and Clam Stew

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 13 Calories 318 kcal Fat 12.9 g Carbohydrates 9.3g Protein 34.9 g Cholesterol 164 mg Sodium 755 mg

Ingredients 3/4 C. butter 2 onions, diced 2 cloves garlic, minced 1 bunch fresh parsley, diced 2 (14.5 oz.) cans stewed tomatoes 2 (14.5 oz.) cans chicken broth 2 bay leaves 1 tbsp dried basil 1/2 tsp dried thyme

1/2 tsp dried oregano 1 C. water 1 1/2 C. white wine 1 1/2 lbs large shrimp - peeled and deveined 1 1/2 lbs bay scallops 18 small clams 18 mussels, cleaned and debearded 1 1/2 C. crabmeat 1 1/2 lbs cod fillets, cubed

Directions 1. Stir fry your parsley, garlic, and onions, in butter, in a large pot. 2. Cook the mix until the onions are tender. 3. Now combine in the tomatoes, wine, broth, water, bay leaves, thyme, basil, and oregano. 4. Place a lid on the pot and let the mix gently boil for 35 mins. 5. Now add in the crab, shrimp, mussels, clams, and scallops. 6. Stir the mix then add in the fish. 7. Get everything boiling then place the lid back on the pot and let the contents cook for 9 more mins until the clams open. 8. Divide the mix between bowls then top each with bread. 9. Enjoy.

Cioppino Mussel and Clam Italian Stew

97

ROMA

Plum Tomatoes and Olive Filets

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 282 kcal Fat 15.4 g Carbohydrates 8.2g Protein 24.4 g Cholesterol 63 mg Sodium 777 mg

Ingredients 5 roma (plum) tomatoes 2 tbsps extra virgin olive oil 1/2 Spanish onion, diced 2 cloves garlic, diced 1 pinch Italian seasoning 24 kalamata olives, pitted and diced 1/4 C. white wine 1/4 C. capers

1 tsp fresh lemon juice 6 leaves fresh basil, diced 3 tbsps freshly grated Parmesan cheese 1 lb flounder fillets 6 leaves fresh basil, torn

Directions 1. Set your oven to 425 degrees before doing anything else. 2. Get a large pot of water boiling. 3. Once the water is boiling add in your tomatoes and let the tomatoes sit in the water for 10 secs then remove them to a bowl of water and ice. 4. Once the tomatoes have cooled remove the skins and dice them. 5. Now begin to stir fry your onions in olive oil for 7 mins then add in the Italian seasoning, tomatoes, and garlic. 6. Let the mix cook for 9 mins then combine in: 1/2 of the basil, olives, lemon juice, wine, and capers. 7. Set the heat to low then mix in the parmesan. 8. Let the contents cook for 17 mins with a low heat. 9. Now place your fish in a casserole dish, pour in the sauce, add the rest of the basil, and put everything in the oven for 14 mins. 10. Enjoy.  Roma Plum Tomato and Olive Filets

98

House

Fettuccine

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 651 kcal Fat 28.5 g Carbohydrates 52.2g Protein 43.8 g Cholesterol 266 mg Sodium 357 mg

Ingredients 8 oz. dry fettuccine pasta 3 cloves garlic 1/2 sweet onion, cut into wedges 3 tbsps fresh oregano leaves 4 tbsps olive oil 4 medium tomatoes, diced 3 tbsps diced fresh basil

salt and pepper to taste 1 C. spinach leaves 1 lb cooked shrimp - peeled and deveined 8 oz. fresh mozzarella cheese, diced

Directions 1. Cook your pasta in water and salt for 9 mins then remove all the liquids. 2. Pulse the following a few times with a food processor: oregano, onion, and garlic. 3. Once the mix is minced begin to stir fry it in olive oil until everything is browned then add in: the pepper, tomatoes, salt, and basil. 4. Let the mix cook for 7 mins. 5. Now add in the spinach to the mix and let everything wilt then combine in the shrimp. 6. Get everything hot then add in the pasta and the mozzarella and stir the mix. 7. Enjoy.

House Fettuccine

99

CORNMEAL

Parmesan Cod Filets

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 131 kcal Fat 2.9 g Carbohydrates 7g Protein 18.1 g Cholesterol 39 mg Sodium 148 mg

Ingredients 1/4 C. fine dry bread crumbs 2 tbsps grated Parmesan cheese 1 tbsp cornmeal 1 tsp olive oil 1/2 tsp Italian seasoning 1/8 tsp garlic powder

1/8 tsp ground black pepper 4 (3 oz.) fillets cod fillets 1 egg white, lightly beaten

Directions 1. Set your oven to 450 degrees before doing anything else. 2. Get a bowl, combine: pepper, bread crumbs, garlic powder, cheese, Italian spice, oil, and cornmeal. 3. Get a broiling pan and coat the rack with nonstick spray. 4. Layer your fish then coat it with egg whites. 5. Now evenly divide your crumb mix over the fish and cook everything in the oven for 11 mins. 6. Enjoy.

Cornmeal Parmesan Cod Filets

100

Italian

Pink and Green Pasta

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 512 kcal Fat 22.6 g Carbohydrates 49.4g Protein 28.9 g Cholesterol 66 mg Sodium 1065 mg

Ingredients 8 oz. dry fettuccine pasta 1/4 C. butter 1 C. milk 1 tbsp all-purpose flour 1 C. freshly grated Parmesan cheese 1/2 lb smoked salmon, diced 1 C. diced fresh spinach

2 tbsps capers 1/4 C. diced sun-dried tomatoes 1/2 C. diced fresh oregano

Directions 1. Boil your pasta in water and salt for 9 mins then remove all the liquid. 2. Begin to stir and heat your milk and butter in a large pot then once it is hot add in the flour and get everything thick. 3. Slowly add in the parmesan and continue heating it until the cheese melts. 4. Break the fish into the parmesan mix then add: the oregano, spinach, sun-dried tomatoes, and capers. 5. Let the mix simmer for 5 mins while stirring. 6. Lay your pasta on a serving plate then liberally top it with the buttery sauce. 7. Enjoy.

Italian Pink and Green Pasta

101

102

GIULIA'S

Easy Puttanesca (Southern Italian Style)

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 4 Calories 490 kcal Fat 34 g Carbohydrates 38.7g Protein 9.3 g Cholesterol 44 mg Sodium 728 mg

Ingredients 8 oz. pasta 1/2 C. olive oil 3 cloves garlic, minced 2 C. diced tomatoes, pushed through a sieve 4 anchovy filets, rinsed and diced 2 tbsps tomato paste 3 tbsps capers

20 Greek olives, pitted and coarsely diced 1/2 tsp crushed red pepper flakes

Directions 1. Boil your pasta in water and salt for 9 mins then remove all the liquids. 2. Now being to stir fry your garlic in oil until it is browned all over. 3. Then add the tomatoes and cook the mix for 7 mins before adding in: the pepper flakes, anchovies, olives, tomato paste, and capers. 4. Let the mix cook for 12 mins and stir everything at least 2 times. 5. Now add in the pasta and stir everything to evenly coat the noodles. 6. Enjoy.

Giulia's Easy Puttanesca: Southern Italian Style

103

Italian

White Wine Cod

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 230 kcal Fat 9.4 g Carbohydrates 8.2g Protein 21.2 g Cholesterol 41 mg Sodium 459 mg

Ingredients 2 tbsps olive oil 1 onion, thinly sliced 2 cloves garlic, minced 1 (14.5 oz.) can diced tomatoes 1/2 C. black olives, pitted and sliced

1 tbsp diced fresh parsley 1/2 C. dry white wine 1 lb cod fillets

Directions 1. Stir fry your garlic and onions in olive oil until tender then combine in: wine, tomatoes, parsley, and olives. 2. Let the mix gently boil for 7 mins then add in the cod. 3. Let the cod gently cook for 7 more mins until it is fully done. 4. Enjoy.

Italian White Wine Cod

104

EASY

House Clams

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 6 Calories 227 kcal Fat 15.7 g Carbohydrates 4.4g Protein 3.2 g Cholesterol 47 mg Sodium 126 mg

Ingredients 1/2 C. butter 5 cloves garlic, minced 2 C. dry white wine 1 tbsp dried oregano 1 tbsp dried parsley

1 tsp crushed red pepper flakes (optional) 36 clams in shell, scrubbed

Directions 1. Stir fry your garlic in butter for 60 secs then add in the pepper flakes, wine, parsley, and oregano. 2. Stir the mix then add in the clams. 3. Place a lid on the pan and let everything cook until the clams have opened. 4. Divide the mix between serving bowls. 5. Enjoy.

Easy House Clams

105

Romano

Roughy

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 242 kcal Fat 14.4 g Carbohydrates 5.4g Protein 21.9 g Cholesterol 105 mg Sodium 645 mg

Ingredients 1/4 C. Italian seasoned bread crumbs 2 tbsps grated Parmesan cheese 2 tbsps grated Romano cheese 1/4 tsp garlic powder 1/2 tsp salt, or to taste

1 lb orange roughy fillets 1/4 C. butter, melted 1 tbsp diced fresh parsley

Directions 1. Spray a casserole dish with nonstick spray then set your oven to 400 degrees before doing anything else. 2. Get a bowl, combine: salt, bread crumbs, garlic powder, parmesan, and Romano. 3. Coat your filets with butter then coat them with the crumb mix. 4. Place everything into the casserole dish and top them with parsley. 5. Cook the fish in the oven for 14 mins. 6. Enjoy.

Romano Roughy

106

CLASSICAL

Penne Pasta

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 8 Calories 385 kcal Fat 8.5 g Carbohydrates 48.5g Protein 24.5 g Cholesterol 95 mg Sodium 399 mg

Ingredients 1 (16 oz.) package penne pasta 2 tbsps olive oil 1/4 C. diced red onion 1 tbsp diced garlic 1/4 C. white wine

2 (14.5 oz.) cans diced tomatoes 1 lb shrimp, peeled and deveined 1 C. grated Parmesan cheese

Directions 1. Boil your pasta in water and salt for 9 mins then remove the liquids. 2. Now begin to stir fry your garlic and onions in oil until the onions are soft. 3. Then add in the tomatoes and wine. 4. Simmer the mix for 12 mins while stirring. Then add in the shrimp and cook everything for 6 mins. 5. Now add the pasta and stir everything to evenly coat the noodles. 6. Enjoy.

Classical Penne Pasta

107

108

Parmesan Orzo

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 327 kcal Fat 18.6 g Carbohydrates 28.1g Protein 8.6 g Cholesterol 48 mg Sodium 306 mg

Ingredients 1/2 C. butter, divided 8 pearl onions 1 C. uncooked orzo pasta 1/2 C. sliced fresh mushrooms 1 C. water 1/2 C. white wine

garlic powder to taste salt and pepper to taste 1/2 C. grated Parmesan cheese 1/4 C. fresh parsley

Directions 1. Stir fry your onions in half of the butter until it is browned then add in the rest of the butter, mushrooms, and the orzo. 2. Continue frying everything for 7 mins. 3. Now combine in the wine and the water and get everything boiling. 4. Once the mix is boiling, set the heat to low, and cook everything for 9 mins after adding in the pepper, salt and garlic powder. 5. Once the orzo is done top it with parsley and parmesan. 6. Enjoy.

Parmesan Orzo

109

GARLIC

Asparagus Stir Fry

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 4 Calories 188 kcal Fat 18.4 g Carbohydrates 5.2g Protein 2.8 g Cholesterol 31 mg Sodium 525 mg

Ingredients 1/4 C. butter 2 tbsps olive oil 1 tsp coarse salt 1/4 tsp ground black pepper 3 cloves garlic, minced

1 lb fresh asparagus spears, trimmed

Directions 1. Begin to stir fry your garlic in olive oil and butter. Then add in some pepper and salt. 2. Let the garlic fry for 60 secs then add in the asparagus and fry them for 12 mins. 3. Enjoy.

Garlic and Asparagus Stir Fry

110

Pasta

Rustica

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 717 kcal Carbohydrates 92.8 g Cholesterol 31 mg Fat 32.9 g Fiber 7.5 g Protein 18.1 g Sodium 491 mg

Ingredients 1 lb farfalle (bow tie) pasta 1/3 C. olive oil 1 clove garlic, chopped 1/4 C. butter 2 small zucchini, quartered and sliced 1 onion, chopped 1 tomato, chopped 1 (8 oz) package mushrooms, sliced 1 tbsp dried oregano

1 tbsp paprika salt and pepper to taste

Directions 1. Boil your pasta for 10 mins in water and salt. Remove excess liquid and set aside. 2. Fry your salt, pepper, garlic, paprika, zucchini, oregano, mushrooms, onion, and tomato, for 17 mins in olive oil. 3. Mix the veggies and pasta. 4. Enjoy.

Pasta Rustica

111

PANETTONE

Italian Sweet Bread

Directions

1. Get a bowl and run it under hot water. Once the bowl is warm add your warm water and top the water with 1 pack of yeast. 2. Leave this mix until the yeast has dissolved then combine in 1/2 C. of flour. 3. Place a covering of plastic around the bowl and let the mix sit for 40 mins. 4. Now add the rest of the yeast over warm and milk and let it sit until the yeast has dissolved. 5. Get a 3rd bowl, combine: vanilla, sugar, egg yolks, and eggs. Combine this mix with the milk and yeast mix. 6. Now add in the contents of the first bowl and mix everything together. 7. Get a 4th bowl, combine: 1.5 C. flour and butter. 8. Mix everything until crumbly. Then gradually add in the eggs. 9. Mix everything with an electric mixer on high speed for 5

Prep Time: 10 mins Total Time: 5 hrs 10 mins Servings per Recipe: 36 Calories 153 kcal Fat 5.8 g Carbohydrates 22.9g Protein 2.7 g Cholesterol 50 mg Sodium 16 mg

Ingredients

1/3 C. warm water 2 (.25 oz.) packages active dry yeast 4 C. all-purpose flour 1/2 C. warm milk 2/3 C. white sugar 4 eggs 2 egg yolks 1 tsp vanilla extract 12 tbsps unsalted butter 2 C. candied mixed fruit 2 1/2 tsps grated lemon zest 2 tbsps orange zest 2 tbsps butter, melted 1 egg yolk 1 tbsp cream

mins. 10. Now add in your zest and fruits. 11. Place the dough in an oiled bowl and turn it. Place a covering of plastic on the bowl and let the dough rise for 4 hrs. 12. Now lay out three bags. 13. Roll the bags down and coat them with melted butter. Once the dough is finish rising break it into 3 pieces and knead the dough into 3 balls and place each ball in a bag. 14. Layer your bags on a cookie sheet and let the bread rise for 3 more hrs. 15. Now set your oven to 400 degrees before doing anything else. Create two diagonally incisions on the top of each loaf and coat each one with a mix of cream and egg yolk. 16. Remove the dough from the bags and cook them in the oven for 10 mins then set the heat to 375 degrees and cook for 35 more mins. Panettone: Italian Sweet Bread

112

Feta-Farfalle

Pasta Salad

Prep Time: 10 mins Total Time: 2 hrs 25 mins Servings per Recipe: 6 Calories 334 kcal Carbohydrates 41.8 g Cholesterol 6 mg Fat 16.6 g Fiber 4.8 g Protein 8.6 g Sodium 1167 mg

Ingredients 1 (12 ounce) package farfalle pasta 10 ounces baby spinach, rinsed and torn into bite-size piece 2 ounces crumbled feta cheese with basil and tomato 1 red onion, chopped 1 (15 ounce) can black olives, drained and chopped 1 cup Italian-style salad dressing

4 cloves garlic, minced 1 lemon, juiced 1/2 tsp garlic salt 1/2 tsp ground black pepper

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Coat a mixture of pasta, olives, spinach, red onion and cheese with a mixture of salad dressing, pepper, lemon juice, salt and garlic very thoroughly before refrigerating it for at least two hours. 3. Serve.

Feta-Farfalle Pasta Salad

113

114

ARTICHOKE

Pesto Sauce

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 12 Calories 118 kcal Fat 11.9 g Carbohydrates 1.1g Protein 2g Cholesterol 3 mg Sodium 92 mg

Ingredients 2 C. fresh basil leaves 2 tbsps crumbled feta cheese 1/4 C. freshly grated Parmesan cheese 1/4 C. pine nuts, toasted 1 artichoke heart, roughly chopped 2 tbsps chopped oil-packed sun-dried tomatoes

1/2 C. extra-virgin olive oil 1 pinch salt and black pepper to taste

Directions 1. In a large food processor, add all the ingredients except the oil and seasoning and pulse till combined. 2. While the motor is running slowly, add the oil and pulse till smooth. 3. Season with salt and black pepper and serve.

Artichoke Pesto Sauce

115

Simple

Basil and Almond Pesto Sauce

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 199 kcal Fat 21.1 g Carbohydrates 2g Protein 1.7 g Cholesterol 0 mg Sodium 389 mg

Ingredients 1/4 C. almonds 3 cloves garlic 1 1/2 C. fresh basil leaves 1/2 C. olive oil

1 pinch ground nutmeg salt and pepper to taste

Directions 1. Set your oven to 450 degrees F before doing anything else. 2. Arrange the almonds onto a cookie sheet and bake for about 10 minutes or till toasted slightly. 3. In a food processor, add the toasted almonds and the remaining ingredients till a rough paste forms.

Simple Basil and Almond Pesto Sauce

116

CAESAR PARMESAN

Pasta Salad

Ingredients 1 (16 ounce) package rotini pasta 1 cup Italian-style salad dressing 1 cup creamy Caesar salad dressing 1 cup grated Parmesan cheese 1 red bell pepper, diced

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 12 Calories 291 kcal Carbohydrates 32.6 g Cholesterol 6 mg Fat 14.6 g Fiber 1.8 g Protein 8.5 g Sodium 728 mg

1 green bell pepper, chopped 1 red onion, diced

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Mix pasta, red bell pepper, Italian salad dressing, Caesar dressing, Parmesan cheese, green bell pepper and red onion very thoroughly before refrigerating for a few hours. 3. Serve.

Caesar Parmesan Pasta Salad

117

Italian

Lunch Box Rotini Salad

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 12 Calories 289 kcal Carbohydrates 34.6 g Cholesterol 8 mg Fat 13.9 g Fiber 4.2 g Protein 10 g Sodium 764 mg

Ingredients 1 (16 ounce) package uncooked rotini pasta 1 (16 ounce) bottle Italian salad dressing 2 cucumbers, chopped 6 tomatoes, chopped 1 bunch green onions, chopped

4 ounces grated Parmesan cheese 1 tbsp Italian seasoning

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Coat a mixture of pasta, green onions, cucumbers and tomatoes with a mixture of parmesan cheese and Italian seasoning very thoroughly before refrigerating it covered for a few hours. 3. Serve.

Italian Lunch Box Rotini

118

FUSILLI

Mushroom Salad

Ingredients 10 ounces fusilli pasta 1 onion, chopped 1 green bell pepper, chopped 2 tomatoes, chopped 1 cup chopped mushrooms

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 8 Calories 181 kcal Carbohydrates 38.1 g Cholesterol 0 mg Fat 0.7 g Fiber 2.8 g Protein 5.4 g Sodium 238 mg

3/4 cup fat free Italian-style dressing

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Mix pasta, mushrooms, onions, tomatoes and bell pepper very thoroughly before refrigerating for at least one hour. 3. Serve.

Fusilli Mushroom Salad

119

120

HOW TO MAKE

Shrimp Scampi

Ingredients

1 (8 ounce) package angel hair pasta 1/2 cup butter 4 cloves minced garlic 1 pound shrimp, peeled and deveined 1 cup dry white wine 1/4 tsp ground black pepper

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 606 kcal Carbohydrates 35.5 g Cholesterol 247 mg Fat 30.8 g Fiber 2.1 g Protein 35.3 g Sodium 680 mg

3/4 cup grated Parmesan cheese 1 tbsp chopped fresh parsley

Directions

1. Cook pasta in boiling salty water until tender before draining it. 2. Now cook shrimp and garlic in hot butter over medium for about three minutes before adding wine and pepper, and cooking all this for another 30 seconds. 3. Now combine pasta and shrimp in a bowl before adding cheese and parsley. 4. Mix it thoroughly before serving.

How to Make Shrimp Scampi

121