Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / Italia!
    Lost? Site Map

    13 recipes in

    Italia!

    Mama Mia! All-a ma Italian Recipes-a!

    Displaying up to 20 pages of results. To see all results, or register.

    A delicious gratin dish that can be eaten as a main course for vegetarians or works very well as a tasty vegetable accompaniment. This simple gratin can be prepared beforehand and kept covered in the fridge - just remember to take it out for 30 minutes before baking it. The crumbly cheese topping contains pecans, however walnuts can be substituted if pecans aren't available.

    Recipe #301543

    This is JUST gorgeous! A domestic take on the classic Italian marketplace or street food, Porchetta, which is actually roast suckling pig. Porchetta is thickly sliced and served in ciabatta bread as a delectable hot sandwich throughout Italy. My recipe is a much-adapted recipe taken from one of Nigella Lawson's cookbooks, and it is SO easy to make at home. I cook mine in the crock-pot for meltingly soft and tender pulled pork - however, I have also given traditional roasting directions in this recipe. Preparation time includes the 24 hour period required for the pork to marinade in its herbed and spiced rub.

    Recipe #299883

    An original & very old recipe from Italian friends in Northern Italy - this recipe has been handed down through the ages & is an absolute show stopper for large family gatherings! After the initial browning of the meat, it cooks beautifully in a slow cooker or crock pot, slowly fragrancing the kitchen with a mouthwatering aroma! I have given the quantities that were originally given to me - that is LARGE, up to 14 hungry people! The recipe can be halved for a smaller gathering however. The legs of lamb I used were about 2 kilos each, that's about 4 1/2 lbs.If you are unsure about boning a leg of lamb yourself, ask your butcher to do it for you OR use ready boned & diced mixed lamb meat. Roman lamb is best served with plain steamed potatoes to mop all those yummy juices up with & some fresh green beans. It is also BRILLIANT as a pie filling afterwards - that's if you have any left!

    Recipe #176595

    This is the pizza I make the most often at home. It has a thin pizza crust base, which we all prefer, and all our favourite toppings! Try to use high quality Chorizo sausage for this; also, fresh goat's cheese without a rind is the best. When I have time, I like to caramelise the onions first by frying them in a couple of teaspoons of olive oil and a teaspoon of balsamic vinegar - try it as an option. It also works well with ready made onion confit/onion jam as a topping. The sauce used and shown in my photoes, is Leggy Peggy's wonderful Recipe #210246.

    Recipe #255453

    This lush Italian dessert cake makes a bold and unusual statement with the addition of fresh lavender syrup. It is an elegant Dinner Party Dessert Cake which marries fruit & herbs together in a fresh & imaginative way! One of my "Stand By and Never Fails to Please" dinner party desserts!! Great served with just the simple addition of some creme fraiche. If you are using dried lavender flowers, please remember that they are more pungent than fresh flowers, so use sparingly! NOTE: I would be very wary of using too much lavender - it is quite a pervasive flavour, the essence of this recipe is that delicate flavours marry well with each other & are not too overpowering!

    Recipe #176521

    A delightful and very elegant summer starter dish that is fresh and easy to make. The combination of the parmesan cheese with the hazenut oil and black olives is a very sophisticated flavour, making this a wonderful dish to serve before any special summer dinner party. If you cannot get hold of hazelnut oil, walnut oil would be a good substitute. Green olives can also be used, but the colours will not be so dramatic! Try to use FRESHLY grated/shaved parmesan cheese from a block, the taste is far better than the pre-packed grated cheese. Wine suggestion - a chilled Chablis or Chardonnay.

    Recipe #315903

    Roasted pumpkin and creamy cheese lasagne (lasagna); a Boxing Day special - although I have made this for Christmas Eve too! This is a wonderful addition to the festive vegetarian table, but is ALSO hugely popular with meat eaters. This is my adapted version of Nigella Lawson's pumpkin lasagne; I have changed a few of the methods and added (as well as omitted) a few ingredients! Boxing day is the day after Christmas day, also called St Stephen’s Day – the 26th December; it is a public holiday in the UK and most Commonwealth countries……….generally a turkey curry day, or a turkey-free day, one of the two! Serve this with a large bowl of salad and some crusty bread for mopping up the delicious sauce.

    Recipe #403973

    Toasted goat's cheese on toast that has been spread with garlic paste.......and then served on mixed salad leaves - brilliant! I am hooked on Nigel Slater's new programme, "Simple Suppers", where he prepares and cooks food just the way I like it...........fresh, seasonal, unpretentious, flexible and hearty. This is one of Nigel's "Inspirational" recipes that was shown on his first programme. In the absence of ciabatta bread, I would be inclined to use any rustic bread........with lots of body! (Recipe from NIgel Slater's Simple Suppers and the Digin site.)

    Recipe #389599

    Parmesan crusted chicken breasts with meltingly tender aubergines in a tangy tomato sauce and a melted mozzarella topping, this tasty dish is great with ciabatta or baguette and assorted salad leaves. A wonderful version of the Italian classic where the chicken is quickly pan fried to seal in all those lovely juices before being oven baked for ease and convenience. This can be prepped earlier in the day making it a great and tasty meal for a dinner party or company; prepare to oven bake stage and then cover with cling film and store in the fridge - allow to come to room temperature before baking. (Prep time includes pan frying the chicken and aubergines.)

    Recipe #426401

    Thanks to Chef #37636 and Chef #47892 for giving me the zany recipe title ideas! Yes, this beautiful vegetable does indeed look like a wedding bouquet, or maybe even a collection of small Christmas trees.........it is the most beautiful looking vegetable in the world, in my humble opinion! However, never mind its looks - it tastes wonderful, having a nutty and buttery taste and holds its shape better than cauliflower or broccoli when cooked. A little more information on this gorgeous vegetable: Romanesco is an unusual crop. Not quite a calabrese and not quite a cauliflower but with aspects of both. It has a taste and texture exceeding the finest broccoli and is a member of the Brassica family. Romanesco broccoli was first documented in Italy (as broccolo romanesco) in the sixteenth century. It is sometimes called broccoflower, but that name is also applied to green-curded cauliflower cultivars. Romanesco is best steamed rather than boiled as it will retain its flavour and texture better. Small spears can also be stir-fried or even eaten raw in salads or with a dip as crudities. This recipe is simple and keeps the full flavour of the romanseco; use any Italian cheese you have to hand - I used Parmesan cheese in the photos I posted, a few toasted hazelnuts may also be a fine finishing touch. One more piece of useless information (!!), the fractal spiral of this vegetable is an example of the golden ratio, which is linked mathematically to all kinds of interesting things, such as the proportions of human faces - I told you it was an amazing vegetable!

    Recipe #322968

    This quick dish uses ingredients that make a smart alternative to a jar of pasta sauce. A REAL steal of a recipe which is ready in 20 minutes - from pan to plate! I have suggested conchiglie, but any dried pasta shapes will work. Serve with a big bowl of salad and some cheeky little pieces of ciabatta bread or if you are feeling naughty, garlic bread! (This natty little recipe is taken from Delicious.)

    Recipe #422845

    Mama mia! Limoncello syllabub with lemon sugar is a delicously light and airy dessert with an Italian tipple. It's the ideal easy no-cook dessert recipe to have up your sleeve should unexpected food loving guests turn up, or to impress a new date. Verrines are French, little appetisers or desserts served in shot glasses and they are very much in vogue at present! Limoncello is an Italian lemon liqueur best served straight from the freezer. Find it in off licences, Italian delis and some larger supermarkets. (Recipe from Delicious.)

    Recipe #422842

    A fabulous wilted salad boasting the rich, festive colours of vibrant crimson reds and lush holly greens, as well as being full of flavour - this is simply a wonderful salad for the Christmas, New Year or Thanksgiving family table. Please do use any blue cheese or ham of your choice; Stilton or Roquefort would be lovely as well as Prosciutto or Bayonne ham.......and, if you are serving any vegetarians, just leave the ham out of the equation! The dressing can be made up a few hours or a day beforehand, just wilt the leaves and assemble the salad right before serving. Serve this salad with crusty rolls or some thinly sliced rye bread and a glass of chilled Rosé or Chardonnay.

    Recipe #401862


    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites