More Italian Food recipes for you from www.tastiestrecipes.com

More Italian Food Recipes for you from www.tastiestrecipes.com.
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The more Italian Food Recipes are all delicious recipes that are worth to go prepare.
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FUSILLI WITH SERRANO HAM AND ASPARAGUS RECIPES OF TASTIEST RECIPES

This dish is for four people.
Preparation time: 20 minutes

Ingredients:

500 grams of asparagus
300g fusilli
150g Serrano ham cut into strips
3 tablespoons olive oil
2 cloves garlic, minced
20 grams rocket
25 grams grated parmesan cheese

Cut the hard ends of the asparagus and peel the asparagus if necessary lightly with a vegetable peeler.
Cut into equal pieces and boil in plenty of salted water for about 5 minutes until al dente.
Drain the asparagus and rinse with cold water.
Meanwhile, cook the fusilli until al dente in plenty of salted water.
Drain and leave to drain in a colander.
Bake the ham strips in the oil over a low heat until crisp.
Add the garlic and asparagus and stir-fry for a few minutes.
Mix the fusilli with asparagus, garlic, ham, rocket and half the cheese.
Grind some pepper and serve the penne with the remaining cheese.

Serve a delicious Italian white wine.

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PASTA SALAD WITH haricots verts AND DRAGON

Preparation time: 35 minutes

Ingredients:

200 grams of green beans
a little salt
a little freshly ground black pepper
200 grams of tagliatelle
2 spring onions
2 tablespoons liquid margarine
150 grams of lean bacon
2 tablespoons pine nuts
2 tablespoons olive oil
1 tablespoon wine vinegar
1 tablespoon dry sherry
½ tablespoon Dijon mustard
2 teaspoons tarragon
50 grams rocket lettuce
12 cherry tomatoes


Clean the haricots verts.
Bring plenty of water with salt to a boil.
Add the green beans to the boiling water.
Blanch them about 6 minutes until al dente.
Rinse them in a colander with cold water.
Let the haricots verts drain and cool.
Cook the tagliatelle in salted water for about 8 minutes until al dente.
Rinse in a colander under cold water.
Let the paste cool.
Make the spring onion and chop it finely.
Heat the margarine.
Fry the bacon for about 5 minutes on low heat.
Stir in the pine nuts and cook for about 3 minutes.
Whisk the oil, vinegar, sherry and mustard.
Add the spring onion and tarragon.
Bring the warm dressing to taste with salt and pepper.
Scoop the haricots verts, tagliatelle and the dressing loosely together.
Divide the lettuce among 4 plates.
Spoon the pasta salad.
Cut the handlers tomatoes into wedges and garnish the salad.

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ITALIAN MEAT SAUCE A LA BOLOGNESE

Preparation time: 1 hour

Ingredients:

1 onion
2 cloves of garlic
2 carrots
1 stalk celery
50g margarine
50 grams bacon
500 grams minced beef
2 tablespoons tomato puree
100 ml red wine
200 ml meat stock
1 tablespoon Italian seasoning


Peel the onion and chop it finely.
Peel the garlic cloves and chop it finely.
Clean the carrots and celery and cut into small cubes.
Heat the margarine in a skillet until the foam pulls away.
Fry the bacon around 2 minutes.
Add the minced meat and stir fry them over medium-high heat for about 5 minutes loose.
Stir the onion, garlic, carrot and celery and cook for a further 2 minutes.
Add the tomato puree and cook about 1 minute.
Add the wine, broth and Italian seasoning and bring the meat mixture to a boil while stirring.
Let the sauce for about 45 minutes very gently simmer on a flame distributor.
Serve Bolognese sauce over spaghetti or other pasta.
Serve with freshly grated Parmesan cheese.

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Sugo di Pomodoro

Ingredients:

1 onion
1 large carrot
1 stalk celery
50 ml olive oil
750 grams tomatoes
1 clove of garlic
a little salt
a little pepper
1 sprig fresh parsley
1 sprig fresh basil
grated cheese or parmesan cheese


The vegetable cleaning, chipping and into the hot oil gently for 10 minutes.
Occasionally stir.
The tomatoes in half, spoon out the seeds.
The halves into pieces and in the vegetable creation.
Peel the garlic and add in its entirety.
The sauce 2 minutes with the lid on the pan, the last five minutes take the lid off.
The herbs finely cut leaves.
The sauce to cool, take out the garlic clove, and the sauce through a sieve so that the tomato peel in the sieve.
The sieved sauce to taste with salt and pepper and spices stirring.
Some basil and sprinkle grated cheese et serving.

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SALSA ALLA BOULOGNESE

Ingredients:

1 small onion
1 large carrot
1 stalk celery
50 grams of mushrooms
3 tablespoons butter
75 grams bacon
150 grams of minced pork
150 grams of beef mince
150 g minced veal
a little salt
a little freshly ground pepper
150 ml dry white wine
100 ml milk
2 cans diced tomatoes
a little nutmeg
whipped cream
grated cheese or parmesan cheese


The vegetables and mushrooms clean and chop finely.
In a skillet heat the butter and fry the vegetables on low heat for 10 minutes.
Occasionally stir.
The bacon slice finely, with chopped vegetables in the basket, and on a low heat gently heat and stir so that it is loose.
It should only light colors, not bake.
Some salt and a generous twist of pepper and add the wine.
On low heat for 5 minutes gently boil.
Then stir in the milk and the meat simmer for 10 minutes.
The diced tomatoes with liquid, trying to bring the sauce to the boil, the pan on a flame distributor put the lid on the pan diagonally and the sauce simmer for about four hours.
Occasionally stir.
The sauce to taste with salt, pepper and nutmeg.
Eventual which enrich with a dash of cream.
Serve with pasta and sprinkle with Parmesan cheese.

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RAGU

Ingredients:

1 clove of garlic
250 grams of pork chop
300 grams of lean beef rag
4 tablespoons olive oil
a little freshly ground pepper
1 small onion
1 large carrot
1 stalk celery
190 fresh rosemary needles
1 can tomato puree
50 ml red wine
2 cans diced tomatoes
1 tablespoon fresh parsley
grated cheese or parmesan cheese


The garlic in half and rub the roasting pan with it.
The meat and pat dry in the hot oil on both sides until browned.Sprinkle some pepper over it.The vegetable cleaning and finely chop the rosemary needles finely cut.The meat from the pan and shortening the vegetable and rosemary gently fry.After a few minutes, the tomato paste and stir 5 minutes.The meat back into the pan, stir in the red wine and bring to the boil.The diced tomatoes with moisture add some pepper over it repeatedly, the sloping lid on the pan and the sauce 11/2 hours to let simmer.Stirring occasionally.The meat from the pan and the sauce through a sieve.Stir in the parsley.You can use the sauce with pasta separately from the meat serve, whether the meat into slices and the sauce and the pasta and grated cheese, serve.

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SAUCE BACON

ingredients:

200 g smoked ham
1 tablespoon butter
1 tablespoon olive oil
3 cloves of garlic
100 ml dry white wine
300 grams spaghetti
4 eggs
2 tablespoons cream
a little salt
a little freshly ground black pepper
150 grams grated parmesan cheese
1 tablespoon finely chopped parsley


Cut the ham into strips.
Heat butter in a large pan and fry the ham stir fry all without those crispy.
Remove the ham from the pan and place in a bowl.
Peel the garlic and press it flat.
The garlic in the bacon fat until golden brown.
Then pour the wine, bring to the boil and cook just by.
Remove the pan from the heat and remove the garlic.
The spaghetti al dente.
Beat the eggs with the cream, stir the cheese and pepper and salt to taste.
The spaghetti short drain, into the pan with bacon fat and create the egg mixture and stir so that it solidifies without heating.
When the egg mixture is no longer runny, the bacon and parsley mix.
Divide the spaghetti on deep plates, and serve immediately to taste some black pepper.

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CREAM SAUCE WITH WALNUTS

ingredients:

150 grams of walnuts
2 tablespoons pine nuts
1 slice of bread
300 ml whole milk
60 ml cream
50 grams mascarpone cream
a little salt
a little freshly ground black pepper
2 tablespoons olive oil
350 grams tortellini with spinach filling
grated Parmesan cheese


A skillet over high heat dry heat.
Reduce heat to low and stir all the nuts and pine nuts roasting until the pips light golden brown.
The nuts and seeds on kitchen paper and create cool.
The slice of bread crusts develop and soak in the milk.
Bread and grind the nuts in a food processor.
The cream of mascarpone lightly beat.
Season with salt and pepper and stir in the nut mixture.
This step drops the oil stirring.
Cook the tortellini, drain briefly and immediately stir in the sauce.
Serve immediately with grated cheese.

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CREAM SAUCE WITH ANCHOVY

Ingredients:

1 can anchovy fillets
100 ml milk
2 cloves of garlic
100 g pitted black olives
1 jar of capers
1 dried pepper
1 tablespoon olive oil
25 grams of butter
a little salt
a little freshly ground pepper

1 canned diced tomatoes
300 grams spaghetti
4 tablespoons cut fresh parsley


Drain the anchovy fillets and 1/2 hour soak in the milk.
Then rinse and cut into strips.
The mincing garlic, coarsely chop the olives, capers drain.
Everything, with the peppers gently for 10 minutes to bake in the heated oil and butter.
Some salt and pepper.
The diced tomatoes drain in a strainer over a bowl.
The diced tomatoes with the sauce and simmer gently for 15 minutes.
The spaghetti cooking.
From the heat of the chili sauce take the parsley and stir the sauce spaghetti by creating and serve in a deep plate.

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ITALIAN RISSOTTO

Ingredients:

250g green asparagus
1 red onion
1 clove of garlic
4 tablespoons olive oil
300g pudding rice
150 ml of white wine
450 ml fish stock
2 tomatoes
300g broccoli florets
200 grams of salmon trout fillet
100 grams shrimp norwegian
a little salt
a little freshly ground black pepper


Clean the asparagus and cut into pieces.
Chop the onion and the garlic from the press in the olive oil gently fry.
Add the rice and stir under glassy baking.
In parts the white wine and broth and add the moisture still leave us.
The rice after 15 minutes until al dente and creamy.
Put on a flame distributor.
The tomatoes just immerse in boiling water, peel and flesh into cubes and create with the broccoli and asparagus to the rice.
The salmon fillet into pieces and mix through.
The court still heat with the lid on the pan for 5 minutes.
Finally, add the shrimp, and the dish with salt and pepper dusting, and even heating.
With parsley and parmesan cheese sprinkle.
Serve immediately below.

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SPINACH TOMATO LASAGNE

Ingredients:

1 onion
1 clove of garlic
500 grams of spinach
125g chestnut mushrooms
2 beefsteak tomatoes
a few basil leaves
200 grams of goat cheese
12 lasagna sheets
1 tablespoon oil
a little salt
a little butter


Chop the onion and the garlic presses.
This fry in a pan.
Here in the spinach and add to shrink.
Drain and chop the spinach.
The mushrooms into slices and fry 3 minutes.
The tomatoes into thin slices and finely chop the basil leaves.
The goats cheese coarsely grate.
The lasagna sheets per 3 pieces put together in boiling water with 1 tablespoon oil and a little salt cook for 2 minutes.
These take out and drain. Onto a clean cloth
Grease a baking dish with butter and place in layers the lasagne sheets topped by a layer of spinach mushrooms and some cheese, and repeat the layers ending with the cheese.
Finally, place the tomato slices on top with the basil leaves.
Sprinkle the remaining cheese over the bowl.
Place the dish in the oven and let it bake 45 minutes at 200C.

bon appetit

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LINGUINE WITH PESTO AND FRESH TOMATO SAUCE

This tasty Italian recipe is for 4 persons

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ingredients:

tin in fatter
1 medium onion, finely chopped
1/2 green pepper, chopped
3 carrots, peeled and grated
1 tablespoon dried oregano
1 tablespoon dried thyme 
125 ml red wine
1 kilogram plum tomatoes
1 green chilli, chopped
1 chicken stock cube
250g linguine
7 cloves garlic, peeled and finely chopped
200 grams mushrooms, chopped
1 tablespoon balsamic vinegar
1 tablespoon tomato puree
a little salt
a little freshly ground black pepper
2 tablespoons pesto
1 teaspoon freshly grated Parmesan cheese


Heat a heavy saucepan over medium heat for 1 minute.
Grease the bottom three times with tin in fatter.
Add the onion and peppers and carrots and cook over low heat for 2 minutes.
Stir in the oregano, thyme and white wine by and cook 5 minutes or until the wine has evaporated.
Stir in the tomato, the pepper and the crumbled stock cube through.
Turn the heat to low and cook with occasional stirring 40 minutes without the lid on the pan.
Meanwhile, bring a large pot of water to a boil.
Add the linguine in when the water is boiling and cook the pasta about 8 to 10 minutes depending on desired doneness.
Add the garlic, mushrooms, balsamic vinegar, tomato puree, salt and pepper to taste and turn the heat to medium.
Put the lid on the pan and cook the vegetables for 10 minutes. Stir in the pesto through.
Leave the drain linguine and put it into a warmed serving dish.
Spoon the sauce, and garnish with parmesan cheese.

Enjoy your meal.

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