italian recipe

Homemade Bolognese Sauce (Pappardelle) Recipe

by

Ingredients 2 tablespoons olive oil 4 garlic cloves crushed 1 onion finely diced 1 carrot finely diced 1 rib celery finely diced 1 pound ground beef 1/2 pound ground pork 1 1/4 cups red wine or beef broth 1 cup whole milk 28 ounces whole tomatoes with juice 4 tablespoons tomato paste 1 teaspoon Italian seasoning 1 bay leaf 1/2 teaspoon salt 1/4 teaspoon black pepper pappardelle or tagliatelle or another long pasta for serving Instructions Cook onion in oil over medium heat until it starts to … Read more

Zucchini Noodles with Chicken and Tomatoes in a Lemon Garlic Sauce Recipe

by

Ingredients 2 large zucchini, ends trimmed 2 tablespoons extra virgin olive oil, divided 12 cherry tomatoes, halved 2 cloves garlic, minced 1 teaspoon kosher salt 1 teaspoon Italian seasoning ½ teaspoon freshly ground black pepper ½ cooked chicken breast, chopped 4 cups baby spinach ½ cup frozen peas 2 lemons, juiced 1 lemon, zested Instructions … Read more

Chef John’s Pizza Rustica Recipe

by

Ingredients For the Crust: 2 1/2 cups all-purpose flour 1 teaspoon kosher salt 1/2 cup very cold butter, cut into pieces 2 tablespoons olive oil 1 large egg, beaten 4 tablespoons cold water, or more as needed For the Filling: 1 (16 ounce) container ricotta cheese, drained 8 ounces low-moisture mozzarella cheese, cubed 2 ounces … Read more

Chef John’s Ham and Cheese Calzones Recipe

by

Ingredients

Instructions

  1. Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper.
  2. Divide dough into 4 equal portions; shape each into a ball. On a lightly floured surface, flatten each dough ball into a flat circle and roll out into an 8- or 9-inch circle.
  3. Place 2 prosciutto slices on one half of each circle of dough, leaving a 1-inch empty border. Spoon ricotta cheese on prosciutto. Season with a pinch of salt, pepper, and cayenne pepper. Top with chopped ham, mozzarella slices, and a drizzle of olive oil.
  4. Moisten edge of dough with a bit of water using your fingertip. Fold the empty half of the dough over the filling and lightly seal edges. Crimp the edges up to completely seal the calzone.
  5. Sprinkle a lined baking sheet with cornmeal. Transfer calzones to the baking sheet. Cut several small slits in the top of the crust with the tip of a knife to allow for venting.
  6. Beat egg with water to make the egg wash. Brush the calzones with egg wash. Dust with grated Parmigiano-Reggiano cheese. Remove excess cornmeal and grated cheese from around calzones to avoid smoke from the hot oven.
  7. Bake in pre-heated oven until browned, about 15 minutes.
  8. Let cool 15 minutes before serving. Serve with heated marinara sauce for dipping.

Nutrition Facts

Calories: 895

% Daily Value *

Total Fat: 54 %
Saturated Fat: 
Cholesterol: 39 %
Sodium: 134 %
Potassium: 17 %
Total Carbohydrates: 32 %
Dietary Fiber: 23 %
Protein: 82 %
Sugars: 
Vitamin A: 
Vitamin C: 
Calcium: 
Iron: 
Thiamin: 
Niacin: 
Vitamin B6: 
Magnesium: 
Folate: 

Italian Crema Ice Cream (Gelato alla Crema) Recipe

by

Ingredients

Instructions

  1. Pour milk into a saucepan. Add 2/3 cup plus 1 tablespoon sugar and egg yolks. Whisk thoroughly. Cook over medium heat, stirring gently with a spatula, until custard is steaming-hot and thick enough to coat the back of a spoon, about 10 minutes. Stir in heavy cream and salt and remove from heat.
  2. Pour custard through a fine mesh strainer and refrigerate until completely chilled, 8 hours to overnight.
  3. Pour mixture into an ice cream maker and churn according to manufacturer’s instructions, about 20 minutes. Seal top with plastic wrap, cover with a lid, and freeze until firm, at least 4 hours.

Nutrition Facts

Calories: 277
                                         % Daily Value *
Total Fat: 28 %
Saturated Fat: 
Cholesterol: 67 %
Sodium: 3 %
Potassium: 4 %
Total Carbohydrates: 8 %
Dietary Fiber: 0 %
Protein: 10 %
Sugars: 
Vitamin A: 
Vitamin C: 
Calcium: 
Iron: 
Thiamin: 
Niacin: 
Vitamin B6: 
Magnesium: 
Folate: