Italian Recipes

Linguine with clams

Ingredients (Metric & Imperial measurement) 
400 g (14 oz) Linguine pasta
500 g (1.1 lb) Fresh clams
60 ml (2 fl oz) Extra virgin olive oil
1 Dried chilli (medium hot)
1 Clove of Garlic
60 ml (2 fl oz) White wine
A handful of flat leaf parsley (roughly chopped)
Salt for seasoning
Ingredients (U.S. measurement) 
14 ounces Linguine pasta
18 ounces (1 pound 2 ounces) Fresh clams
4 tablespoons (1/4 cup) Extra virgin olive oil
1 Dried chilli (medium hot)
1 Clove of Garlic
4 tablespoons (1/4 cup) White wine
A handful of flat leaf parsley (roughly chopped)
Salt for seasoning

Method

• Firstly, we need to clean the clams. Put them in a large bowl and fill it with fresh water and then add some salt.
• Recreating this micro environment , they will open and start to eject the dirt and sands they have inside. 
• Leave them alone for a while
• After a couple of hours of salty water immersion, give them a good rinse under fresh running water.
• Then, put them into a very hot pan.
• Add the white wine, close the pan with a lid and let the heat (high heat) to open them all.
• Cook them until the are open and discard those that do not open at all. 
• With the pan closed, hold the lid down and shake the pan so that all the clams receive the same amount of heat; otherwise the ones that remain in the top may not open because the do not receive enough heat.
• When the clams open, they will release the liquid they have inside.
• Filter the liquid into a small bowl.
• Then, set the filtered liquid aside.
• Take 1/4 of the clams available, remove the meat and chop them.
• Then, chop the garlic and the chilli. 
• Sweat off the garlic and chilli together (medium heat).
• When the garlic starts to change colour, add the chopped clams.  
• Immediately after the chopped clams, add the rest of the clams.
• Now, raise the heat from medium to high and add the filtered water.
• Cook for about 5 minutes.
• About 30 seconds before turning the heat off, add the parsley and season with salt.
• Meanwhile your pasta was already boiling. When the pasta is al dente, drain it and add it to the pan containing the clam sauce.
• Toss and stir everything together on high heat for about 40 seconds.
• Serve it and remember, a good glass of chilled white wine is the perfect accompaniment.

Italian Verrines

Ingredients

Green layer

1 large zucchini

1 shallot

parsley leaves 

1/2 tsp olive oil 

salt and pepper

White layer

1 cup plain yougurt

basil leaves

1 bulb roasted garlic

salt and pepper

Red layer

2 medium red peppers

1 tsp oregano (dried is fine)

1 garlic clove

olive oil

salt pepper

Method

• Begin with red layer, since it requires the most time:
• Preheat oven to 350.
• Place peppers on a jelly-roll pan. Lightly coat peppers with olive oil. Bake for 30 minutes (until blackened on all sides) turning occasionally. 
• Place peppers in a large zip-top plastic bag; seal. Let stand 20-30 minutes (until cool enough to handle).
• At this point you should have no problem peeling off the skin.
• Cut peppers in half lengthwise; discard membranes and seeds.
• Cut peppers in long strips.
• Place pepper in a small bowl.
• Sprinkle with oregano and drizzle with olive oil.
• Let stand to marinate for 15-20 minutes.

Meanwhile:

• Cut zucchini into small cubes and fry in a pan with shallots and olive oil.  
• Place zucchini mix in the blender, add parsley, drizzle with olive oil and process until smooth.
• You might need to add a little bit of water, to make a smooth cream.
• Add water gradually, one teaspoon at a time.
• Spoon zucchini cream into glasses.  Place glasses in the fridge.
• In a small bowl mix yogurt, roasted garlic (it should puree easy) and minced basil leaves. Add salt and pepper to taste.
• Spoon white layer onto the green one.  Place glasses in the fridge.

Finally:

• Process marinated red peppers, garlic, salt and pepper in the food processor, until smooth.
• Spoon red layer on top of verrines. 
• Place them in the fridge for 10 minutes before serving.

Chicken Marsala

Ingredients
1/2 cup all-purpose flour
1 tablespoon Essence, recipe follows
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
3/4 cup Marsala
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish

Method

• In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly.
• Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
• Heat the oil in a large skillet over medium-high heat until very hot but not smoking.
• Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side.
• Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms.
• Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid.
• Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
• When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.
• Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes.
• Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.

Low-Cal Fettuccine Alfredo

Ingredients

1 tablespoon unsalted butter

1 clove garlic, minced

1 teaspoon grated lemon zest

2 teaspoons all-purpose flour

1 cup low-fat (2%) milk

Kosher salt

2 tablespoons Neufchtel or low-fat cream cheese

3/4 cup grated parmesan cheese, plus more for topping

3 tablespoons chopped fresh parsley

12 ounces fresh fettuccine

Freshly ground pepper

Method

• Make the sauce: Melt the butter in a skillet over medium heat.
• Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute.
• Add in the flour and cook, stirring with a wooden spoon,1 minute.
• Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes.
• Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
• Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes.
• Reserve 1 cup cooking water, then drain the pasta and return to the pot.
• Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt.
• Divide among bowls and top with parmesan and pepper.

Shrimp Scampi

Ingredients

1 1/2 pound jumbo shrimp, shelled and deveined

Kosher salt and freshly ground black pepper

2 tablespoons unsalted butter

2 teaspoons minced garlic

1/4 cup dry white vermouth

1 tablespoon freshly squeezed lemon juice

2 teaspoons finely chopped flat-leaf parsley leaves

1/4 teaspoon grated lemon zest

Method

• Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel.
• Arrange the shrimp so they lay flat and are evenly spaced.
• Heat a large skillet over medium heat.
• Season the shrimp with salt and pepper.
• Add the butter to the skillet.
• When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once.
• Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute.
• Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.
• Return the skillet to the heat and pour in the vermouth and lemon juice.
• Boil the liquid until slightly thickened, about 30 seconds.
• Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce.
• Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.
• Divide the shrimp among 4 plates or arrange on a platter and serve.

Italian Wedding Soup

Ingredients

Meatballs:

1 small onion, grated

1/3 cup chopped fresh Italian parsley

1 large egg

1 teaspoon minced garlic

1 teaspoon salt

1 slice fresh white bread, crust trimmed, bread torn into small pieces

1/2 cup grated Parmesan

8 ounces ground beef

8 ounces ground pork

Freshly ground black pepper

Soup:

12 cups low-sodium chicken broth

1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)

2 large eggs

2 tablespoon freshly grated Parmesan, plus extra for garnish

Salt and freshly ground black pepper

Method

To make the meatballs:

• Stir the first 6 ingredients in a large bowl to blend.
• Stir in the cheese, beef and pork.
• Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs.
• Place on a baking sheet.

To make the soup:

• Bring the broth to a boil in a large pot over medium-high heat.
• Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes.
• Whisk the eggs and cheese in a medium bowl to blend.
• Stir the soup in a circular motion.
• Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute.
• Season the soup to taste with salt and pepper.
• Ladle the soup into bowls and serve.
• Finish soup with Parmesan cheese if desired.

Minestrone Soup

Ingredients

2 tablespoons extra-virgin olive oil

1 large onion, diced

4 cloves garlic, minced

2 stalks celery, diced

1 large carrot, diced

1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)

1 teaspoon dried oregano

1 teaspoon dried basil

Kosher salt and freshly ground pepper

1 28-ounce can no-salt-added diced tomatoes

1 14-ounce can crushed tomatoes

6 cups low-sodium chicken broth

1 15-ounce can low-sodium kidney beans, drained and rinsed

1 cup elbow pasta

1/3 cup finely grated Parmesan cheese

2 tablespoons chopped fresh basil

Method

• Heat the olive oil in a large pot over medium-high heat.
• Add the onion and cook until translucent, about 4 minutes.
• Add the garlic and cook 30 seconds
•  Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
• Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil.
• Reduce the heat to medium low and simmer 10 minutes.
• Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes.
• Season with salt. Ladle into bowls and top with the Parmesan and chopped basil.

Salmon Baked in Foil

Ingredients

4 (5 ounces each) salmon fillets

2 teaspoons olive oil plus 2 tablespoons

Salt and freshly ground black pepper

3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained

2 chopped shallots

2 tablespoons fresh lemon juice

1 teaspoon dried oregano

1 teaspoon dried thyme

Method

• Preheat the oven to 400 degrees F.
• Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper.
• Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
• Place a salmon fillet, oiled side down, atop a sheet of foil.
• Wrap the ends of the foil to form a spiral shape.
• Spoon the tomato mixture over the salmon.
• Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed.
• Place the foil packet on a heavy large baking sheet.
• Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet.
• Bake until the salmon is just cooked through, about 25 minutes.
• Using a large metal spatula, transfer the foil packets to plates and serve.