EverybodyLovesItalian.com

Pan Fried Rosemary Potatoes INGREDIENTS Serves 4 to 6 people. 6 small red potatoes or small new white potatoes, sliced in half 1 small yellow onion 1 Tbls of dried rosemary, ground or 2 sprigs of fresh rosemary 3 Tbls of extra virgin olive oil 1 Tbls of butter 1/2 tsp salt 1/2 tsp of […]

Veal Piccata INGREDIENTS Serves 4 people. 8 veal cutlets, pounded thin 1 cup of flour for dredging 1/4 tsp salt 1/4 tsp of fresh ground black pepper 3 Tbls of butter 1 Tbls of extra virgin olive oil 1/2 cup of chicken broth 1/4 cup of dry vermouth or white wine 1/4 cup of freshly […]

Swordfish with Salmoriglio Sauce INGREDIENTS Serves 4 to 6 people 6 swordfish fillets around 1 inch thick 1/2 cup of extra-virgin olive oil 1/2 cup of fresh lemon juice 2 Tbls of hot water 1/2 cup of fresh flat leaf Italian parsley, chopped 3 cloves of garlic, finely chopped 1 Tbls of dried oregano 2 […]

Sole Fillets with Lemon Parsley Butter Sole is one of the many fish in the flatfish family that you can use with this recipes. Other fish such as flounder, turbot and halibut taste just as delicious with this simple lemon parsley sauce. Serves 4 people. INGREDIENTS 2 pounds of fresh fish fillets 3/4 cups of […]

Pancetta Stuffed Potatoes  Ingredients: 6 gold potatoes, scrubbed 2 cloves garlic, minced 1 tablespoon chopped parsley 1 tablespoon chopped oregano (or substitute 1 teaspoon dried) 6 short rosemary sprigs 12 thin slices pancetta Salt and freshly ground pepper 2 tablespoons extra-virgin olive oil, plus extra  Directions:  Preheat oven to 350° F. Place the potatoes in […]

Broccoli with Garlic and Anchovies  Ingredients: 2 pounds broccoli 1/4 cup extra virgin olive oil 3 garlic cloves, chopped 3 flat anchovy fillets, mashed Salt and freshly ground pepper to taste 3 tablespoons chopped parsley Directions: Cut off tough bottoms from broccoli. Using a sharp knife or potato peeler, peel outer skin. Divide broccoli and […]

Italian Cheese Guide   Asiago (pronounced ah-see-ah-go) is a cow’s milk cheese that can assume different textures, according to its aging. Fresh Asiago (Asiago Pressato) is smooth and aged Asiago (Asiago d’allevo) has a crumbly texture and a distinctive sharp flavor. The aged cheese is often grated in salads, soups, pastas, while the fresh Asiago […]

Spinach and Scallop Salad   Ingredients:  8 scallops 11 oz (300 grams) spinach leaves, tough stalks removed8 cherry tomatoes, halved1 shallot, chopped 1 fresh flat-leaf parsley sprig, chopped6 tablespoons extra virgin olive oil 3 and 1/2 fl oz (100 ml) white wine 1 lemon 2 tablespoons red wine vinegar Salt and pepper  Directions: Holding the […]

Osso Buco Recipe Ingredients 4 veal shanks (See Notes) salt and pepper flour olive oil 1 large onion sliced 1 carrot, chopped 1 celery stalk, chopped 2 cloves garlic, sliced 2 tbsp tomato paste 1 bay leaf 1/2 cup dry white wine (See Notes)  1/2 cup veal stock – chicken may be substituted 1 large can […]

Gnocchi Pasta with Lemon, Spinach, and Burrata Recipe Ingredients yield: 6 servings 1 lb gnocchi pasta ⅓ cup extra virgin olive oil 2 tbsp butter 2 cloves garlic, minced or grated juice and zest of 1 Meyer lemon 1 pkg (6 oz) fresh baby spinach ¾ cup slivered almonds grated nutmeg, to taste 1 lb. burrata […]