Authentic Italian Recipes
Travel to Italy with these Delicious Dishes
by Will C.
2021 Will C, All Rights Reserved.
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Table of Contents
Introduction
Do you love Italy? How about Italian food? If we are right, the answer to both these questions is a resounding YES!
You are, therefore, in the right place. In this cookbook, we feature all your favorite Italian dishes. Of course, there is plenty of different types of pasta, but we have also included a surprise here and there.
These are real authentic Italian recipes that will literally transport you to Italy. There is something so comforting about Italian food that makes it perfect for the whole family and excellent comfort food. When you are down, a big plate of pasta will certainly lift your spirits, and when you are happy, celebrate with lasagna! That is why we love Italian food.
In addition, almost all the recipes go very well with some delicious red wine. So, what are you waiting for? Lets get into it.
Seafood Stew Brodetto Di Pesce
There are many different versions of this deliciously hearty stew. It is filled with fresh hot peppers and served on toasted bread. The sauce is what you will love the most. Eat it with some fresh bread, and you will love it.
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 334
Ingredients:
Olive oil cup and a little extra for serving
Medium yellow or red onion 1
Celery 1/3 cup, finely diced
Parsley 1/3 cup, flat-leaf finely chopped, a little more for garnishing
Garlic cloves 4, lightly crushed
Red pepper tsp.
Dry white wine cup
Fresh oregano springs 3
Fresh bay leaves 3
Clam juice 2 cups
Canned tomatoes 2 cups, crushed and diced
Little neck clams 2 pounds, scrubbed
Mussels 1 pound
Squid tubes or tentacles 1 pound, cleaned and cut the tubes into rings
Meaty white fish 1 pound, cut into pieces.
Lemon juice 2 tbsp.
Whole-grain baguette 8, cut in diagonal slices.
Instructions:
Start by cooking the onion, oil, parsley, celery, crushed red pepper and garlic in a pot on medium to low heat and occasionally stir till the veggies are tender. Fifteen minutes are enough for this.
Then, increase the heat to medium high and then add the wine and keep cooking for about a minute. Next, add in the bay leaves and oregano and cook for 30 seconds, then add in the tomatoes and clam juice.
Bring this to a boil on high heat. Then, reduce it to simmer and cook until it thickens slightly for about 25 minutes.
Then, add the mussels and the clams and cover to cook for the next five minutes. Add in the fish, squid and remaining clam juice. Cover again and cook until the fish is almost cooked through, in about 12 minutes.
Take it off the heat and stir in the lemon juice gently. Meanwhile, preheat the broiler to a high and place the bread on the baking sheet and broil it until it is browned lightly.
Then, rub the remaining garlic clove on the bread.
Finally, place one slice of the bread on shallow bowls and top off with the stew. Serve this with the remaining olive oil, and parsley if you like.
Enjoy.
Macaroni, Ricotta and Sausage
A little sausage certainly goes a long way, and in this recipe, we have included creamy ricotta tomato sauce that makes for a delicious and healthy dish. Serve it with some crusty Italian bread and salad.
Total Time: 35 minutes
Servings: 6
Calories: 361
Ingredients:
Olive oil 2 tbsp.
Yellow onion 6 tbsp., finely chopped
Pork sausages 6 ounces, with the casings removed
Tomatoes 1 (14 ounces) can, peeled and chopped and with the juice
Pepper tsp., ground
Salt 1/8 tsp. and an extra 1 tbsp.
Pasta 12 ounces, tube-shaped
Ricotta cheese 6 tsp.
Fresh basil leaves 10, thinly sliced
Parmigiana-Reggiano cheese cup
Instructions:
Start by boiling 2 quarts of water in a large pot.
Then, combine the onion, oil and sausage in a skillet and over medium to high heat. Cook this while stirring and crumbling the sausage using a spoon till the onion looks golden.
Add in the pepper, tomatoes and 1/8 tsp. of salt, and then cook this until the tomatoes are reduced and separated from the oil. Ten minutes is enough.
Take this off the heat.
Then, add the remaining salt to the boiling water in the pot and add in the pasta. Cook it as per the packaging instructions or until it is tender.
Now, before the pasta is done, place the sauce back to the heat, and then add the basil and ricotta. Stir them until they are combined.
Once the pasta is ready, take it off the heat, and drain it well. Toss it with the parmigiana and sauce.
Serve immediately, and enjoy.
Anchovies with Cauliflower and Oil-Cured Olives