EverybodyLovesItalian.com

Spinach with Olive Oil and Lemon Ingredients: 12 ounces fresh baby spinach 1 tablespoon extra virgin olive oil Juice of 1/4 lemon Directions: Add spinach to boiling water. Cook 1 minute. Drain and wring out. Toss with olive oil and salt. Add lemon juice. Toss again. Makes 4 servings.

Escarole with Italian Sausage and White Beans Ingredients: 3 tablespoons extra virgin olive oil 12 Italian sausages (about 3 lbs), casings removed 1 cup chopped onion 1/2 cup chopped prosciutto (about 2 ounces) 1 tablespoon minced garlic 1/2 teaspoon dried crushed red pepper 1 large head escarole, chopped (about 10 cups) 3/4 cup dry white […]

Baked Salmon in Parchment Paper   Ingredients: One 5-6 ounce skinless fish fillet (ex. salmon) 1/2 cup diced zucchini 3 cherry tomatoes, halved 2 small artichoke hearts, quartered 2 rosemary sprigs (or parsley or thyme) 1 tablespoon dry white wine Salt and pepper Squeeze of fresh lemon juice Two 16-inch parchment paper sheets (or tin […]

Olive and Roasted Pepper Salad with Fontina Cheese Ingredients: 6 roasted  bell peppers, or 3 cups jarred roasted peppers, cut in 1/2-inch strips 1/2 lb Fontina cheese, cut in 1/4-inch matchsticks 1 cup pitted large green olives 1/4 cup whipping cream 1 tablespoon plus 1 and 1/2 teaspoons Dijon mustard 1 and 1/2 teaspoons cider […]

Shrimp with Garlic and Toasted Bread Crumbs Ingredients: 1 cup fresh bread crumbs, made from Italian bread 1/3 cup very finely chopped flat-leaf parsley 1 large garlic clove, finely chopped Salt and freshly ground black pepper About 1/4 cup extra virgin olive oil 1 and 1/2 lbs large shrimp, peeled and deveined Lemon wedges Directions: […]

Fish in “Acqua Pazza” (Pesce all’Acqua Pazza) Ingredients: Four 5-ounce red snapper fillets 1/3 cup water 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 cups chopped tomatoes 2 tablespoons extra virgin olive oil 1 and 1/2 teaspoons drained capers Fresh Italian parsley, chopped Directions: Arrange snapper fillets in single layer in large nonstick skillet. […]

Zabaglione Cake Ingredients: For the Zabaglione Filling: 3 large egg yolks 3 oz (75 grams) golden caster sugar 1 and 1/2 oz (40 grams) plain flour, sifted 9 fl oz (250 ml) Marsala 12 fl oz (340 ml) double cream For the Cake: 4 oz (110 grams) self-raising flour 1/2 level teaspoon baking powder 2 […]

Italian Lady’s Fingers (Savoiardi) Ingredients: 3  eggs, separated 1 teaspoon (5 ml) vanilla extract 3 oz (75 grams) self-raising flour 1 teaspoon (5 ml) baking powder 1/4 teaspoon (1.25 ml) salt 3 oz (75 grams) caster or superfine sugar Directions: Pre-heat the oven to 180°C (350°F) Beat the egg yolks until thick, then beat in […]

Bean Soup with Spinach, Fresh Sage and Rosemary   Ingredients: Two 15 to 16-ounce cans white beans, drained Two 15 to 16-ounce cans chickpeas, drained 3 cups chopped onions (about 2 medium) 3 garlic cloves, minced One 6-ounce package baby spinach leaves 1 tablespoon finely chopped fresh sage 1 tablespoon chopped fresh rosemary 5 cups […]

Bread Gnocchi In Broth (Gnocchi di Pane In Brodo) Ingredients: For the Vegetable Stock: 2 celery sticks, chopped 2 carrots, chopped 1 leek, trimmed and chopped 1 onion, chopped Salt For the Gnocchi: 4 oz (120 grams) breadcrumbs 2 oz (50 grams) Parmigiano cheese, freshly grated (plus extra for serving) 2 eggs 1 small fresh […]