Recipes for "italian"

In a medium bowl beat together the egg yolks and 1/3 cup of sugar. Using a wooden spoon stir in mascarpone cheese, beaten egg whites, cream and kirschwasser; stir until smooth. Set aside.

Dissolve remaining 2/3 cup sugar in coffee. Quickly, to avoid complete saturation, dip ends of ladyfingers in coffee mixture. Place ladyfingers in a single layer in a 9 x 13 inch glass baking dish. Spread a layer of cheese mixture over the ladyfingers; repeat layers, ending with cheese mixture.

Cover and refrigerate for several hours. Sprinkle with cocoa just before serving.

Combine egg yolks and sugar in a bowl and beat with an electric mixer until light and creamy. Add mascarpone cheese and 2 tablespoons amaretto. Beat well.

Beat egg whites in a glass, metal, or ceramic bowl with clean beaters until stiff peaks form. Fold beaten egg whites into the mascarpone mixture.

Pour espresso and remaining 2 tablespoons amaretto into a shallow dish. Stir well. Working one at a time, quickly dip each ladyfinger into the espresso mixture and line the bottom of an 8-inch glass dish.

Once the bottom of the dish is covered in an even layer of espresso-soaked ladyfingers, top with 1/2 the mascarpone mixture. Repeat with another ladyfinger layer, followed by the remaining mascarpone mixture. Chill in the refrigerator for about 4 hours.

Dust with cocoa powder before serving.

1. Preheat the oven to 400° F. Line a baking sheet with parchment paper.

2. Divide the pizza dough into 2 balls. On a floured surface, roll the dough into a large rectangle, around 9×13 inches. Transfer to the baking sheet.

3. Spread each piece of dough with pesto, marinara, and then sprinkle on the chilies and Italian seasoning. Arrange the peppers over the sauce. Top with equal amounts of mozzarella and provolone. Pepperoni, then chorizo. Finish with arugula, if desired.

4. Tuck in two sides of the dough, then roll up into a log (like a cinnamon roll), pinch to seal. Place seam side down.

5. Brush the tops of the stromboli with the beaten egg, then sprinkle with sesame seeds. Take a sharp knife and cut 2 small slits on the top of the dough.

6. Bake for 20-25 minutes, until golden brown. Slice, serve, and enjoy!

Grease the bottom and sides of a 9-inch springform pan with butter. Line the bottom of the pan with parchment paper and butter the parchment. Coat the pan with semolina flour and tap out the excess.

SImply Recipes / Mark Beahm

Add the semolina, salt, and milk to a medium saucepan and whisk to combine. Set the pan over medium heat, and cook, stirring, until the mixture thickens into a porridge, 5 to 8  minutes. It should be similar to the consistency of cream of wheat.

SImply Recipes / Mark Beahm

Take the pan off the heat. Add the butter and sugar, and stir until combined and smooth.

Before adding the eggs, let the semolina cool slightly until warm but not scalding hot, 10 to 15 minutes.

SImply Recipes / Mark Beahm

Once the semolina has cooled a bit, add the eggs, one at a time, whisking to combine after each. Beat in the ricotta until fully combined and smooth. Stir in the lemon zest, vanilla extract, and cinnamon.

SImply Recipes / Mark Beahm

Pour the batter into the prepared pan. Bake until the outermost edge of the cake has turned golden brown and the cake has puffed and cracked a bit in places, about 50 minutes. The cake will jiggle slightly, but the center should be no more wobbly than the rest of the cake.

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SImply Recipes / Mark Beahm

SImply Recipes / Mark Beahm

In the bowl of a stand mixer fitted with the paddle attachment on low speed, mix the flour, corn meal, salt, yeast and sugar until blended. Add 1/2 cup plus 2 tablespoons room temperature water and mix until combined. If the dough seems dry, add an additional tablespoon or two of water. The dough should feel soft and very slightly sticky, not stiff or dry.

Switch to the dough hook and knead the dough on low speed for 5 to 7 minutes, or until it is smooth and elastic. Drizzle 1 teaspoon olive oil in a clean bowl. Form the dough into a ball and place it in the bowl, turning to coat all over with oil. Cover with plastic wrap and let rise for 1 hour, or until puffy.

On a lightly floured surface, roll the dough into a 9x12-inch rectangle. Spread 2 tablespoons of butter over the surface of the dough. Starting at the long side, roll the dough into a cylinder.

Place the cylinder with the seam side up, press it flat, and fold the dough into thirds like a business letter. Shape into a ball and return it to the bowl. Cover with plastic and refrigerate for 45 minutes.

In a large skillet set over medium heat, cook the sausage until no longer pink, breaking it up with a fork or rubber spatula to crumble it. Transfer to a plate lined with paper towels.

In the same skillet you used to cook the sausage, melt the butter over medium heat. Add the onions, garlic, oregano, rosemary, and red pepper flakes. Cook, stirring, for 4 to 5 minutes or until the onions soften. Add the tomatoes, salt, and sugar to the pan, and continue to cook and stir for 3 to 4 minutes, or until the flavors blend together and the sauce thickens. Set aside to cool.

Set the oven at 425°F. Generously spray a 9x2-inch cake pan with vegetable oil.

On a lightly floured surface, roll the dough into a 12-inch circle. Fit it into the cake pan, pressing it into the corners and up the sides of the pan. Let rest for 10 minutes.

Once the dough has relaxed, press it again into the sides of the pan to keep it from shrinking when it is baked. Layer the cheese slices on the bottom, top with the cooked and crumbled sausage, and spread the sauce over the top of the pie. Sprinkle with the Parmesan cheese.

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Bake for about 25 minutes, or until the crust browns and the filling is bubbly. Remove from the oven and let rest for 10 minutes to allow the sauce to settle before gently removing it from the pan in one piece, or slice and serve it from the pan. To remove in one piece, run a knife around the circumference of the pan. Carefully slide a wide, thin spatula under the dough and lift it out of the pan. Transfer it to a large plate.

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Gather all ingredients.

Slice sausages lengthwise, leaving links attached along one side; lay flat in a large skillet. Cook over medium heat until browned and cooked through, 5 minutes, flipping once. Transfer to a plate; set aside.

Add ground beef, onion, garlic, and olive oil to the same skillet over medium heat; cook and stir until onion is translucent and beef is browned and crumbly, about 10 minutes. Drain all but 2 tablespoons drippings from the skillet.

Stir in tomato sauce, tomatoes, oregano, salt, basil, bay leaf, and black pepper; simmer, uncovered, over low heat until flavors have blended, about 1 hour, stirring occasionally. Remove and discard bay leaf.

Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.

Stir spaghetti into sauce.

Divide spaghetti and sauce among individual oven-safe baking dishes or plates; top each with a cooked half sausage and sprinkle with Parmesan cheese.

Bake in the preheated oven until cheese is melted and begins to brown, 5 to 10 minutes.

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Place squash, cut sides down, on baking sheet.

Bake in the preheated oven until it starts to soften, about 25 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until easily pierced with a knife, about 25 minutes more. Cool.

Cook sausage in a large skillet over medium heat until browned, about 5 minutes. Transfer to a plate. Add onion, celery, and carrot to skillet: cook and stir in sausage drippings until starting to soften, about 5 minutes. Stir cooked sausage, chicken broth, diced tomatoes, tomato paste, and garlic into the skillet. Simmer sauce until flavors combine, about 15 minutes.

Scrape insides of squash into spaghetti strands with a fork. Transfer strands to a 9x13-inch casserole dish. Spoon sauce over; stir to combine. Cover with mozzarella cheese.

Bake in the preheated oven oven until bubbly and golden brown, about 25 minutes.

Line a baking sheet with parchment paper.

Rub the cut sides of the spaghetti squash with 1 tablespoon olive oil. Place the squash cut side down on the parchment lined baking sheet.

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Roast until tender when pierced with a fork, about 30 to 40 minutes.

Using a fork, scrape the spaghetti squash strands into a medium bowl and set aside until ready to use.

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Meanwhile, heat the remaining olive oil in a Dutch oven or large soup pot over medium-high heat. Add the sausage to the pot and use a wooden spoon to break it up into small pieces.

Sprinkle with salt and black pepper and cook until lightly browned, about 5 to 7 minutes.

Simply Recipes / Mike Lang

Add the onion and cook over medium heat until tender, about 3 to 5 minutes. Stirring frequently. Add the garlic and cook until fragrant, for 1 minute more.

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Add the crushed tomatoes, tomato paste, chicken stock, cumin, cinnamon, oregano, and crushed red pepper flakes, white pepper, and black pepper. Stir to combine. Bring to a boil, then reduce the heat to low and simmer, covered, for about 10 to 15 minutes.

Simply Recipes / Mike Lang

Add the Swiss chard, beans, and squash. Cook on medium-low until the chard is tender, 8 to 10 minutes. Season with salt and black pepper to taste.

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Divide the soup between bowls and garnish with chopped sage, if desired.

Refrigerate leftovers in an airtight container for about 3 days or in the freeze for up to 3 months.

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If you're making this soup in advance or planning to freeze it, we recommend keeping the soup and the spaghetti squash “noodles” separately until the soup is ready to serve. When you’re ready to reheat, defrost the soup in the fridge and warm it in a pot on the stove over medium heat. Once the soup comes up to a simmer, stir in the squash.

Simply Recipes / Mike Lang

Heat a tablespoon of extra virgin olive oil in a large skillet on medium or medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook 1 minute more.

Simply Recipes / Michelle Becker

While the onions are cooking, put a large pot of salted water on to boil for the pasta (4 quarts water with 2 tablespoons salt).

Remove the cooked onion and garlic from the pan and set aside. Remove the sausage meat from the casings (if your sausage is in links) and add to the pan, breaking up the meat with your fingers as you add it to the pan. Cook on medium heat until just lightly browned.

Simply Recipes / Michelle Becker

Add crushed or puréed canned tomatoes with their juices to the skillet with the sausage meat. Add the cooked onions and garlic. Heat to a bare simmer.

Simply Recipes / Michelle Becker

Once the pasta water has come to a rolling boil, add the spaghetti. Allow the water to return to a rolling boil. Cook, uncovered, with a vigorous boil, for as long as the directions on the pasta package say, usually about 10 to 12 minutes. When pasta is al dente (cooked but still a little firm), remove the pot from the heat. Drain the pasta and place it in a serving bowl.

Serve immediately. Toss with the sauce and garnish with grated Parmesan cheese.

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Simply Recipes / Michelle Becker

1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Season with salt, pepper, and chiles.

2. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.

3. In a large bowl, toss together the hot pasta and the dressing. Add the salami, pepperoni, cheeses, tomatoes, olives, pepper, sun-dried tomatoes, pepperoncini, and basil. Toss, toss!

4. Serve warm or cold. Enjoy!

Set your slow cooker to high, add the ribs, and pour the marinara sauce over them. Add about 1/4 cup water to the now-empty jar, swirl it around to pick up any remaining sauce, and pour the mixture over the ribs.

Cook, covered, on high until the rib meat shreds easily with a fork, about 4 hours.

Slow cookers vary; if the meat isn’t yet tender at the 4-hour mark, continue to cook for another 1 to 2 hours, but monitor the edges of the sauce for any signs of burning.

Use a ladle or spoon to skim any excess fat from the top of the sauce and discard.

Use 2 forks to shred the rib meat in the slow cooker. Season to taste with salt and pepper. Enjoy the sauce over pasta, rice, polenta, or with crusty bread. Garnish with parmesan, basil, and/or red pepper flakes, if desired.

Refrigerate leftovers in an airtight container for 2 to 3 days or freeze for up to 2 months. Reheat on low in the slow cooker or on the stovetop until warmed through, or reheat single servings in the microwave in 15-second increments until hot.

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