Italian meal recipes
Discussion
What Italian meals do you cook?
I love Italian food, but other than making a lovely bolognese or a carbonara I seldom dabble with trying to make anything else through lack of ideas
Carbonara
I use fresh pasta, boiled and tipped into a pan of fried lardons. Stir in some grated Parmesan type cheese, then remove from heat and fold in two raw egg yolks that I ve briefly whisked with a fork.
Bolognese
Slow fry chopped celery, carrots, onion & garlic
Separately fry minced beef, left in a block to form a crust on each side before breaking up. Add chopped black pudding (this makes a difference) add some red wine and deglaze pan whilst still cooking food. Add crumbled Oxo cube and tinned tomatoes, put lid on and simmer for a couple of hits on low heat.
I love Italian food, but other than making a lovely bolognese or a carbonara I seldom dabble with trying to make anything else through lack of ideas
Carbonara
I use fresh pasta, boiled and tipped into a pan of fried lardons. Stir in some grated Parmesan type cheese, then remove from heat and fold in two raw egg yolks that I ve briefly whisked with a fork.
Bolognese
Slow fry chopped celery, carrots, onion & garlic
Separately fry minced beef, left in a block to form a crust on each side before breaking up. Add chopped black pudding (this makes a difference) add some red wine and deglaze pan whilst still cooking food. Add crumbled Oxo cube and tinned tomatoes, put lid on and simmer for a couple of hits on low heat.
Edited by The Gauge on Sunday 11th October 09:42
The Gauge said:
What Italian meals do you cook?
I love Italian food, but other than making a lovely bolognese or a carbonara I seldom dabble with trying to make anything else through lack of ideas
Carbonara
I use fresh pasta, boiled and tipped into a pan of fried lardons. Stir in some grated Parmesan type cheese, then remove from heat and fold in two raw egg yolks that I ve briefly whisked with a fork.
Bolognese
Slow fry chopped celery, carrots, onion & garlic
Separately fry minced beef, left in a block to form a crust on each side before breaking up. Add chopped black pudding (this makes a difference) add some red wine and deglaze pan whilst still cooking food. Add crumbled Oxo cube and tinned tomatoes, put lid on and simmer for a couple of hits on low heat.
I’ve just started making a proper carbonara. I used Antonio Carluccios recipe as a starting point. I love Italian food, but other than making a lovely bolognese or a carbonara I seldom dabble with trying to make anything else through lack of ideas
Carbonara
I use fresh pasta, boiled and tipped into a pan of fried lardons. Stir in some grated Parmesan type cheese, then remove from heat and fold in two raw egg yolks that I ve briefly whisked with a fork.
Bolognese
Slow fry chopped celery, carrots, onion & garlic
Separately fry minced beef, left in a block to form a crust on each side before breaking up. Add chopped black pudding (this makes a difference) add some red wine and deglaze pan whilst still cooking food. Add crumbled Oxo cube and tinned tomatoes, put lid on and simmer for a couple of hits on low heat.
Edited by The Gauge on Sunday 11th October 09:42
As someone who doesn’t like ‘creamy’ dishes, what a thing of beauty a carbonara is when done properly.
I’ll be watching this thread with interest as my Italian dishes could do with being expanded.
Ham_and_Jam said:
The Gauge said:
What Italian meals do you cook?
I love Italian food, but other than making a lovely bolognese or a carbonara I seldom dabble with trying to make anything else through lack of ideas
Carbonara
I use fresh pasta, boiled and tipped into a pan of fried lardons. Stir in some grated Parmesan type cheese, then remove from heat and fold in two raw egg yolks that I ve briefly whisked with a fork.
Bolognese
Slow fry chopped celery, carrots, onion & garlic
Separately fry minced beef, left in a block to form a crust on each side before breaking up. Add chopped black pudding (this makes a difference) add some red wine and deglaze pan whilst still cooking food. Add crumbled Oxo cube and tinned tomatoes, put lid on and simmer for a couple of hits on low heat.
I ve just started making a proper carbonara. I used Antonio Carluccios recipe as a starting point. I love Italian food, but other than making a lovely bolognese or a carbonara I seldom dabble with trying to make anything else through lack of ideas
Carbonara
I use fresh pasta, boiled and tipped into a pan of fried lardons. Stir in some grated Parmesan type cheese, then remove from heat and fold in two raw egg yolks that I ve briefly whisked with a fork.
Bolognese
Slow fry chopped celery, carrots, onion & garlic
Separately fry minced beef, left in a block to form a crust on each side before breaking up. Add chopped black pudding (this makes a difference) add some red wine and deglaze pan whilst still cooking food. Add crumbled Oxo cube and tinned tomatoes, put lid on and simmer for a couple of hits on low heat.
Edited by The Gauge on Sunday 11th October 09:42
As someone who doesn t like creamy dishes, what a thing of beauty a carbonara is when done properly.
I ll be watching this thread with interest as my Italian dishes could do with being expanded.
Quite often cook Italian but depends on how much time I want to spend.
Fresh ravioli filled ricotta and spinach, burnt butter and sage.
Orecchiette con cime di rappa, a lighter midweek type meal.
Ossobucco alla Milanese.
My other halfs favourite is gnocchi alla sorrentina but it's too heavy for me.
My go to would always be spaghetti alla vongole, quick and easy
Fresh ravioli filled ricotta and spinach, burnt butter and sage.
Orecchiette con cime di rappa, a lighter midweek type meal.
Ossobucco alla Milanese.
My other halfs favourite is gnocchi alla sorrentina but it's too heavy for me.
My go to would always be spaghetti alla vongole, quick and easy
The Gauge said:
What Italian meals do you cook?
I love Italian food, but other than making a lovely bolognese or a carbonara I seldom dabble with trying to make anything else through lack of ideas
Carbonara
I use fresh pasta, boiled and tipped into a pan of fried lardons. Stir in some grated Parmesan type cheese, then remove from heat and fold in two raw egg yolks that I ve briefly whisked with a fork.
Bolognese
Slow fry chopped celery, carrots, onion & garlic
Separately fry minced beef, left in a block to form a crust on each side before breaking up. Add chopped black pudding (this makes a difference) add some red wine and deglaze pan whilst still cooking food. Add crumbled Oxo cube and tinned tomatoes, put lid on and simmer for a couple of hits on low heat.
Top tip for your bol - 4-5 finely chopped anchovies in the mix, you will never detect them but it adds a wonderful umamiI love Italian food, but other than making a lovely bolognese or a carbonara I seldom dabble with trying to make anything else through lack of ideas
Carbonara
I use fresh pasta, boiled and tipped into a pan of fried lardons. Stir in some grated Parmesan type cheese, then remove from heat and fold in two raw egg yolks that I ve briefly whisked with a fork.
Bolognese
Slow fry chopped celery, carrots, onion & garlic
Separately fry minced beef, left in a block to form a crust on each side before breaking up. Add chopped black pudding (this makes a difference) add some red wine and deglaze pan whilst still cooking food. Add crumbled Oxo cube and tinned tomatoes, put lid on and simmer for a couple of hits on low heat.
Edited by The Gauge on Sunday 11th October 09:42
Edited by Lotobear on Monday 12th October 09:08
MyM2006 said:
Quite often cook Italian but depends on how much time I want to spend.
Fresh ravioli filled ricotta and spinach, burnt butter and sage.
Orecchiette con cime di rappa, a lighter midweek type meal.
Ossobucco alla Milanese.
My other halfs favourite is gnocchi alla sorrentina but it's too heavy for me.
My go to would always be spaghetti alla vongole, quick and easy
Spaghetti alla vongole is one of the best meals ever. We go to a local Italian restaurant and the chef does an excellent version. I've done it at home to, easy. Can I ask, what vongoles do you use and where do you get them from?Fresh ravioli filled ricotta and spinach, burnt butter and sage.
Orecchiette con cime di rappa, a lighter midweek type meal.
Ossobucco alla Milanese.
My other halfs favourite is gnocchi alla sorrentina but it's too heavy for me.
My go to would always be spaghetti alla vongole, quick and easy
R.
E34-3.2 said:
Get yourself a couple of books such as "the silver spoon" and "la cucina" . Focus on the quality of your ingredients. Get good quality dry pasta if you recipe requires pasta. Same for risotto and polenta. Don't just pick up the first packets in store.
I second this suggestion. The Silver Spoon cook book, pretty much covers everything you could ever want to cook. A stupidly easy staple for us is broccoli and anchovy pasta.
Should be cime de rappa and orechiette but usually we have regular broccoli and some sort of short pasta. As has been said it is worth getting decent pasta. It's recognisable because it is pale and matt. The rougher surfaces hold sauce better.
Steam broccoli over the pasta for 10 minutes or however long the pasta takes. DIshes warming on top of the steamer.
Meanwhile soften a sliced red onion in extra virgin olive oil
Two cloves of garlic and two anchovies added and softened. A bit of chilli if you like
When the broccoli is done combine with the onions garlic and anchovies. Black pepper and a good handful of grated pecorino. Maybe a bit of pasta water. Drain pasta and combine.
Ten minute job if you're quick with a knife.
Broccoli with garlic and anchovies (no pasta) is a great side dish for strong meat like pigeon, venison, liver. (Calve's liver and onions with Marsala is another Italian classic)
Marcella Hazan's book is great for the simple classics.
Should be cime de rappa and orechiette but usually we have regular broccoli and some sort of short pasta. As has been said it is worth getting decent pasta. It's recognisable because it is pale and matt. The rougher surfaces hold sauce better.
Steam broccoli over the pasta for 10 minutes or however long the pasta takes. DIshes warming on top of the steamer.
Meanwhile soften a sliced red onion in extra virgin olive oil
Two cloves of garlic and two anchovies added and softened. A bit of chilli if you like
When the broccoli is done combine with the onions garlic and anchovies. Black pepper and a good handful of grated pecorino. Maybe a bit of pasta water. Drain pasta and combine.
Ten minute job if you're quick with a knife.
Broccoli with garlic and anchovies (no pasta) is a great side dish for strong meat like pigeon, venison, liver. (Calve's liver and onions with Marsala is another Italian classic)
Marcella Hazan's book is great for the simple classics.
Same boat here, bolognese, carbonara, pizza (Ooni is probably my best cooking related purchase) and surprised lasagne hasn't been mentioned already.
Keep meaning to try making my own pesto but always have a jar in the fridge.
Arrabiata is pretty simple as well
Like the OP I need to diversify away from pasta dishes a bit!
Keep meaning to try making my own pesto but always have a jar in the fridge.
Arrabiata is pretty simple as well
Like the OP I need to diversify away from pasta dishes a bit!
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