Italian Foods 

Amatriciana sauce

  Amatriciana sauce Amatriciana sauce Serves 4 to 5 Sweet cherry tomatoes and salty pancetta star in this tasty pan sauce. It’s great for more than just pasta: Try spooning it over polenta or seared pork chops. Ingredients – 2 Tbs. extra-virgin olive oil. – 1 medium red onion, cut into ¼-inch dice (to yield about 2 cups). – 2 ¼-inch-thick slices pancetta, cut into short strips (¼inch wide and ½ inch long). – 1½ lb. cherry tomatoes, rinsed and halved. – ⅛ tsp. cayenne. – 1 tsp. kosher salt;…

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Ragù alla bolognese Italian Foods 

Ragù alla bolognese

  Ragù alla bolognese ragù alla bolognese Yields about 4½ cups, enough for 1¼ to 1½ lb. of pasta; serves 6 to 8 Gently toss fresh or dried pasta with this ragù the Italian way, ladling it in gradually so it evenly coats the noodles but doesn’t overwhelm or saturate them. Ingredients – 2 Tbs. unsalted butter. – 2 Tbs. extra-virgin olive oil. – 1 small yellow onion, finely diced. – 1/2 medium carrot, peeled and finely diced. – 1 medium rib celery, finely diced. – 1 lb. ground pork…

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Italian Foods 

Alfredo sauce

  Alfredo sauce Alfredo sauce Just a few basic ingredients—butter, flour, milk, and nutmeg— make up this rich, creamy sauce. Toss it with your favorite pasta or try layering it in a lasagne. Ingredients – Yields about 11/2 cups. – 11/2 oz. (3 Tbs.) unsalted butter. – 3 Tbs. unbleached. – all-purpose flour. – 13/4 cups whole milk, heated. – 1/2 tsp. kosher salt. – 1/8 tsp. freshly ground. – black pepper. – S mall pinch of freshly. – grated nutmeg. Instructions Step 1: In a 2-quart saucepan, melt the…

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Italian Foods 

Basil pesto

Basil pesto   Basil pesto To make more than 1 cup of pesto, pound or process multiple batches instead of doubling the recipe in a single batch. ways to use pesto A sauce this versatile (and delicious) is perfect for pasta, but you can also: • dress a cold potato or pasta salad • stir into vegetable soup • use as a topping for grilled meats and fish • spread onto sandwiches • scoop onto slices of toasted baguette or crackers Ingredients – 3¾ oz. (5 cups packed) fresh basil…

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Italian chili

Italian chili Italian chili Bolognese is usually considered a complicated pasta sauce, but when you boil it down—pun intended—it’s actually just a mirepoix (a fancy way of saying diced carrots, celery and onions), cream, red wine and meat loaf mix. I love bolognese so much, I eat the sauce on its own a lot of times. And it finally occurred to me—it’s basically Italian chili! So I added a few chili ingredients and even some Italian beans and now it’s a heartier and more stand-alone version of my personal favorite.…

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Taleggio apple and pistachio paini

Taleggio apple and pistachio paini Taleggio apple and pistachio paini Taleggio apple and pistachio paini. Breakfast, lunch, and dinner all have their merits—books have been written, families raised, and important business conducted over all of these meals. But for my family and me, most of our meals are built from snacks; delicious ingredients arranged into an assortment of small plates. Lively, fun, and sophisticated, these snacks are born from the union of the Italian tradition of antipasti and the modern American lifestyle. The pace at the table is leisurely, and…

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Steamed Lobster

Steamed Lobster Steamed Lobster Steaming lobster allows you to cook it more slowly than boiling it, which leaves it more tender. It also allows you to make a little sauce from the lobsters’ juices. The sauce is rich, but much less rich than the customary drawn butter. Ingredients – 4 live lobsters. – ½ cup dry white wine. – 1 shallot, minced. – 2 tablespoons finely chopped fresh parsley. – 6 tablespoons cold butter, cut into 6 slices. – Salt. – Pepper. Instructions Step 1:Kill the lobsters and hold them…

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Clam Chowder

Clam Chowder Clam Chowder This recipe calls for two kinds of potatoes, Yukon Gold to give the soup body and consistency, and waxy potatoes to provide solid pieces that are good to bite into. Ingredients – 2 dozen chowder clams. – 2 cups water or fish broth for steaming clams2 onions, finely chopped, or 4 leeks, white part only, cleaned and thinly sliced. – 2 tablespoons butter. – 1 quart fish broth, steaming liquid from clams or mussels saved from other recipes, or water, or a combination. – 1 Yukon…

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Linguine with Clam Sauce

Linguine with Clam Sauce Linguine with Clam Sauce In Italy, this dish is served with linguine or spaghetti, and the clam steaming liquid is combined with olive oil. In the eastern United States, cream is often added to the steaming liquid instead. Ingredients – Steamed Clams, 6 per person for main courses, 4 per person for first courses½ cup heavy cream or extra virgin olive oil. – Salt. – Pepper. – 12 ounces dried linguine or spaghetti or 1 pound fresh linguine. Instructions Step 1:Cook the clams as directed. When…

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Quiche

Quiche Quiche A quiche is a savory custard baked in a prebaked tart shell. The most traditional quiche of all is a quiche Lorraine, made by pouring a custard mixture over pieces of bacon and sometimes cheese arranged in the tart shell. Because quiche is so versatile you can arrange almost anything you like in the shell before pouring over the custard mixture—the custard mixture stays the same. The quiche is then slowly baked until the custard sets. When making a quiche, or any tart filled with liquid, make sure…

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