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My Faviorite Italian Foods

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S: My Favorite Italian Foods

FC: My Favorite Italian Foods

1: I am in 8th grade and I go to Altimira Middle School.I am Italian and I love to cook almost all the foods here. All of these foods are pretty much traditional Italian foods;I enjoy all of them.So I hope you enjoy.

3: Cenci Fritti Cenci Fritti is a type of pastry made from a dough. They are often cooked around Carnival time in Italy, the day before Ash Wednesday. Recipe: | Ingredients 3 cups flour 3 tablespoons sugar 3 tablespoons milk 3 tablespoons Marsala wine 3 tablespoons salted butter (1 ounce) 3 large eggs 1 teaspoon baking powder flour for dusting Crostoli-frappePreparation The Dough Mix all ingredients and knead for 4-5 minutes. Cover and rest dough for 20/30 minutes. Divide into 3 pieces and roll each piece of dough with a rolling pin or a pasta machine to 1/8 inch. Cut in strips about 4 inches wide by 4 inches long and in each piece make two cuts in center about 1 inch and 1 inch apart. Twist the dough to form an irregular shape, hence the name “cenci fritti”- meaning fried rags. Or cut in strips about 3/4 inch wide (or the size of pappardelle) by 3 to 4 inches long and twist each strip in the form of a knot or in the form of a bow. The Frying At highabout 375 degreees heat, deep fry in canola or corn oil; when golden (not brown) on both sides, transfer to drain in a dish covered with paper towels. Sprinkle with confectionary sugar. Source:

5: Ravioli is usually a lighter meal stuffed with whatever you choose. They usually are mixed with a red sauce. | CHEESE RAVIOLI WITH CRAB AND GARLIC SAUCE 4 oz. cheese ravioli 6 cloves garlic, chopped 2 tbsp. olive oil 4 tbsp. butter, divided 3 tbsp. flour 2 c. milk 1/2 tsp. salt 1/4 tsp. pepper 1 lb. crab (imitation is fine) 1 c. freshly grated Parmesan cheese In a small skillet, saute garlic in oil over medium heat until pale gold, about 1-2 minutes. Set aside. Cook ravioli, al dente; drain. Set aside. In medium saucepan, melt 3 tablespoons butter over low heat. Stir in flour, then gradually milk. Cook and stir over low heat until smooth and thick. Add salt, pepper and sauteed garlic mixture (with oil). In a small pan heat the remaining tablespoons of butter. Add the crab and toss over medium heat until hot. Remove. Place ravioli on platter. Top with hot crab mixture, then sauce. Toss lightly. Sprinkle with Parmesan cheese. Approximately 6 servings.

7: Stuffed onions are like an appetizer and they are really good. they are stuffed with whatever you please. | STUFFED BAKED ONIONS 4 large mild onions 1/2 cup chopped ham (cooked) 1/4 cup chopped green pepper 1 egg yolk, beaten light 1/2 cup vegetable broth (boiling) 2 tablespoonfuls butter Skin onions. Cut a slice from top of each. Steam until tender. Remove centers, leaving firm shell. Add two tablespoonfuls onion from centers to prepared filling, dot tops with butter and bake in moderate oven, surrounded by vegetable broth to prevent drying. Filling: Pour hot vegetable broth over egg yolk. Beat well. Add ham and pepper.

9: lasagna is almost like a ravioli just a tad different it is layers of pasta filled with sauce and different things. | EASY ITALIAN SAUSAGE LASAGNA This classic dish is a meal on its own, made special with Bob Evans Italian roll sausage. 1 lb. BOB EVANS® Italian Roll Sausage 1 (26 oz.) jar pasta sauce 1 (15 oz.) can tomato sauce 1 (8 oz.) package oven ready lasagna noodles 1 (15 oz.) container ricotta cheese 1 tsp. Italian seasoning 4 cups shredded mozzarella cheese 1/2 cup grated Parmesan cheese In a skillet, crumble and cook sausage over medium heat until brown. Remove from heat and stir in pasta sauce and tomato sauce. In small bowl, combine ricotta cheese and Italian seasoning. Preheat oven to 375F. Spread 1 cup sauce into bottom of a 9 x 13 inch baking dish. Top with 3 noodles. Cover noodles with 1/3 of ricotta cheese mixture, 1 cup of mozzarella and 1 cup sauce. Repeat layers two more times. Add last 3 noodles. Top lasagna with remaining sauce and with remaining mozzarella cheese. Sprinkle Parmesan over mozzarella. Cover and bake 45 to 50 minutes or until noodles are tender. Uncover and bake an additional 5 minutes to melt cheese. Makes 8 servings. Prep time: 20 minutes; Cook time: 50 minutes.

11: Ciambella is pretty much like an Italian coffee cake. It is super good though | CIAMBELLA 2 cups all-purpose flour 1/2 cup sugar 1/2 teaspoon baking powder 1/2 cup (1 stick) cold unsalted butter, cut into cubes 1 egg 1 teaspoon almond extract 1/4 cup milk Red grapes in syrup, recipe follows Caramelized chestnuts, recipe follows 1/2 cup confectioners' sugar Directions Preheat oven to 375 degrees F. Butter a cookie sheet. Combine the flour, sugar and baking powder in a food processor and pulse quickly to blend. Add the cold butter and pulse quickly until the mixture resembles fine breadcrumbs. In a separate bowl, beat the egg, almond extract and milk until smooth. With the food processor running, add the liquid all at once and blend 10 to 15 seconds, until the dough just forms a ball. Transfer the dough to a well-floured cutting board and shape into a log about 14 inches long and 1 1/2 inches thick. Form the log into a ring in the center of the cookie sheet. Bake for 30 to 35 minutes until light golden brown. Remove, transfer to a rack and cool to room temperature. Cut the cake into slices about 1 inch thick, top with a tablespoon each of the red grapes in syrup and the caramelized chestnuts. Dust with confectioners' sugar and serve

13: These are chicken cutlets they are a breaded chicken breast basically they go really good with mashed potato's. | CRISPY CHICKEN CUTLETS 3-4 Boneless and skinless chicken breasts 2 eggs (for dipping) olive or vegetable oil (for frying) crispy coating mixture (recipe follows) Prepare Coating Mixture: 1 c. Italian breadcrumbs 1 c. plain panko breadcrumbs 1/4 c. finely chopped fresh parsley 1 tbsp. fresh thyme 1/3 c. fresh grated Parmesan cheese 1/2 tsp. ground (or fresh) ginger 1/2 tsp. garlic powder 1/2 tsp. onion powder salt and pepper (to taste) My recommendation: Try to use fresh Parsley and thyme if possible - it DOES make a difference! The best way to mix these ingredients together is to measure each one into a ziplock type back. This method will allow you to zip up the bag and shake it all up! Place coating mixture in a shallow dish. You will have something similar to an assembly line: chicken cutlets, then egg mixture, then coating mixture. Slice each breast length-wise to create 2 cutlets for each breast. Take each cutlet and dip in the egg mixture, then press into coating mixture (press firmly on each side to assure that the coarse breadcrumbs sticks to the cutlet. Gently shake off excess gently and set aside on a seperate dish. Repeat this process for the remaining cutlets. In a large skillet, pour enough vegetable (or Olive) oil to coat bottom of pan. Place skillet on Med-High heat and allow oil to heat up. Fry each cutlet until golden brown (usually around 2-3 minutes on each side depending on thickness). Do NOT place cutlets in tinfoil as the heat from the cutlets will moisten the panko breadcrumbs and get soft. Place the cutlets on a paper towel for a minute or so to soak up any grease. I have been modifying and re-modifying this recipe multiple times and have found that this recipe is very tasty, crispy and makes very moist cutlets - Bon Appetite!

15: Stewfato is a beef stew and it is also super good it has a lot of vegetables and other stuff in it. | BEEF STEW 4 pounds stewing beef, cut into 1-inch cubes 1 or 2 tablespoons extra virgin olive oil 2 large onions, sliced 1 large sweet potato, in 1/2-inch cubes (optional) 1/2 lb. large carrots, cut into medium dice 2 to 3 lbs. potatoes, in 1-inch cubes 1 stalk celery, cut into medium dice 4 large garlic cloves, minced 1 or 2 bay leaves few sprigs fresh thyme and parsley, chopped cracked black pepper, to taste 2-3 tablespoons flour 1/4 teaspoon each onion and garlic powder 1 quart low sodium beef stock 1/4 cup ketchup 1/4 cup red wine (optional) Sprinkle the beef cubes lightly with salt and pepper. Dredge in flour. In a large Dutch oven, sauté for five minutes in olive oil (add a tablespoon of butter for better browning if you like), then add the sliced onions and continue to cook over medium high heat until the cubes are browned; add the garlic during the last few minutes of browning, not allowing them to burn. If using wine, add the wine to deglaze the bottom of the pot, otherwise simply cover the beef cubes with water. Add seasonings and celery. Cover, reduce heat until stew is barely simmering, but just steaming hot. Do not boil. About an hour before serving, add the sweet potatoes. When beef is nearly but not quite as tender as you like it, add the carrots and whites potatoes and continue to cook for another 45 minutes or until vegetables are tender. Stir in the beef broth and ketchup 30 minutes before serving. I like to add this at the end to avoid an overcooked taste. If you prefer the stock to be thickened, add a few tablespoons of all-purpose flour or Wondra flour to the beef broth and stir until smooth before adding to the stew. A few minutes before serving, taste and adjust seasonings, adding salt, pepper, beef bouillon or soup base, onion and garlic powder, a pinch of cayenne pepper, another pinch of thyme, etc. to perk up the flavor if you think it's needed. Don't overdo the seasonings!

17: This is tortellini it dosnt look like the one i make but they are pretty much all the same it is like a soup and is really good. | CHICKEN TORTELLINI SOUP 9 oz. package frozen cut broccoli, thawed 6 cups water 3 cans condensed chicken broth 1 (10-3/4 oz.) can cream of chicken soup 2 cups (about 4 breasts) boneless, skinless, split chicken breasts cubed and soaked in 1/2 cup dry vermouth (may substitute sherry, white wine, broth or water if preferred) 1 cup chopped onion 1 cup grated carrots 2 cloves garlic, minced 1/2 teaspoon basil leaves 1/2 teaspoon oregano leaves 12 oz. package cheese tortellini (fresh or frozen) grated Parmesan cheese (optional) In a large saucepan or soup pot, combine water, chicken broth, cream of chicken soup, soaked chicken, onions, carrots, basil and oregano. Bring to a boil; add tortellini. Simmer uncovered for 30 minutes. Add broccoli. Simmer an additional 15 minutes or until broccoli is tender. Serve garnished with grated Parmesan cheese, if desired. Enjoy this easy one dish dinner any day of the week! Makes 10 1-1/2 cup servings

18: faviorite foods:,r:27,s:53&tx=87&ty=43,,r:2,s:0&tx=36&ty=102,,,r:8,s:28&tx=119&ty=113,,r:5,s:0&tx=82&ty=103,,r:31,s:98&tx=63&ty=99,,r:1,s:0,

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Marco D
  • By: Marco D.
  • Joined: over 6 years ago
  • Published Mixbooks: 1
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About This Mixbook

  • Title: My Faviorite Italian Foods
  • These are some of my favorite Italian foods. So please enjoy.
  • Tags: Italian foods, favorites
  • Published: about 6 years ago