Italian recipes needed.

[Lyzzee]

My special someone is fully Italian and you can definitely see it in the kinds of foods he likes. I would like to have some Italian recipes so when I cook for him, he would really enjoy it. If any of you have recipes that you would be willing to share, I would appreciate it. (He especially loves meat raviolis, so if anyone has a clue on how to make them, please tell me!)

[livius drusus]

:italy: :woohoo: :woohoo: :woohoo: :italy:

[livius drusus]

Here's your first one, just because I have it typed up and ready to go:

Penna Alla Vodka

2 cloves garlic - crushed
2 T butter
1 14oz can peeled tomatoes, broken up with your hands or knife
1/3 cup vodka
1 tsp red pepper flakes
salt to taste
1/2 cup heavy cream
1/4 cup grated parmesan + more for sprinkling on top
1 Lb. penne

Place the red pepper flakes into the vodka and let sit for 2 hours to absorb flavor. I recommend using a decent vodka, not that gallon jug rotgut.

Bring a pot of salted water to a rolling boil and add penne. Cook as instructed on the box but taste test 2 minutes before minimum time is up to be sure you don't overcook.

Meanwhile, in a pan large enough to accomodate the cooked pasta, saute the garlic in butter until soft but not brown. Stir in the tomatoes and vodka and simmer 3 minutes. Season with salt. Add cream and simmer 2-3 minutes. Add the 1/4 cup parmesan and stir until emulsified. Add cooked pasta with to the sauce and stir until the pasta thoroughly imbued with the sauce. Serve immediately (in warm dishes if you want to be fancy) with a grated parmesan on the table for those who feel the need (ie, me and every other human with tastebuds worthy of the name).

[Dingfod]

maccheroni e formaggio

1 box Kraft Dinner
1/4 cup butter
1/4 cup milk

Cook and drain pasta according to box directions.

Melt 1/4 cup butter or margarine, pour over drained pasta, add milk.

Stir in cheese mix.

Serve with other food or by itself.

[livius drusus]

Here's (http://www.freethought-forum.com/forum/showthread.php?p=31097#post31097) the best gnocchi al ragu recipe of all time.

[wei yau]

Priceless, warrenly, absolutely fucking priceless.

Thanks for the laugh. :laughcry:

[viscousmemories]

I can personally attest to the deliciousness of liv's Penne Alla Vodka recipe (I've always used Golden Roma tomatoes, incidentally) and I also love her Mom's Ragu (http://www.freethought-forum.com/forum/showthread.php?t=395) recipe. (Which isn't the same as the gnocci ragu.) :eat:

Since learning these recipes I can't get warrenly's maccheroni e formaggio past my gag reflex.

[cappuccino]

maccheroni e formaggio

1 box Kraft Dinner
1/4 cup butter
1/4 cup milk

Cook and drain pasta according to box directions.

Melt 1/4 cup butter or margarine, pour over drained pasta, add milk.

Stir in cheese mix.

Serve with other food or by itself.

Ha Ha Ha, you get a spank for posting that recipe.

[Lyzzee]

Thank you so much! Keep 'em coming!

[Dingfod]

Like that one, I've got another for:

assistente dell'hamburger

[livius drusus]

Lyzzee, I’ve got the perfect one-two punch of classic Italian cuisine. First, the gold standard of Northern Italian cooking: Risotto alla Milanese. Once you master this fundamental risotto, you can play with ingredients and make all kinds of dreamy combinations. My personal favorite is Risotto ai Funghi Porcini, but you can do anything from seafood to veggies.

Risotto alla Milanese

7 cups chicken stock, fresh or canned
4 tablespoons butter
1/2 cup finely chopped onions
2 cups plain white raw rice, preferably Italian Arborio rice
1/2 cup dry white wine
1/8 teaspoon powdered saffron or saffron threads crushed to a powder
4 tablespoons soft butter
1/2 cup freshly grated Parmesan cheese (Parmigiano Reggiano is where it's at)

Bring the chicken stock to a summer in a 2-3 quart saucepan and keep it barely simmering over low heat. In a heavy 3 quart skillet, melt 4 tablespoons of butter over moderate heat. Cook the onions in the butter, stirring frequently, for 7 or 8 minutes. Do not let them brown.

Add the rice and cook, stirring, for 1 or 2 minutes, or until the grains glisten with butter and are somewhat opaque. Pour in the wine and boil it until it is almost completely absorbed. Then add 2 cups of the simmering stock to the rice and cook uncovered, stirring occasionally, until almost all of the liquid is absorbed. Add 2 more cups of stock and cook, stirring occasionally. Meanwhile, still the saffron into 2 cups of stock and let it steep for a few minutes. Then pour it over the rice. Cook until the stock is completely absorbed.

By the now the rice should be tender. If it is still firm, add the remaining stock -- 1/2 cup at a time -- and continue cooking and stirring until the rice is soft. Stir in 4 tablespoons of soft butter and the grated cheese with a fork, taking care not to mash the rice. Serve at once while the rice is creamy and piping hot.

[livius drusus]

Then, once you've made a big ol' pile of risotto and you have some left over, you can step right in with the follow-up. This is something so incredibly authentic I don't think I've even seen it in the United States outside my kitchen. It's also not what you would call a dish for the dieter, but let me tell you, he will worship you forever if you make him these guys.

Supplí di Riso

2 eggs
2 cups freshly made or leftover risotto (recipe precedes)
4 oz mozzarella, cut into 1/2 inch cubes (about 1 cup, and it's got to be the real stuff, not that grey part-skim rubber crap you find shrink-wrapped at the Kroger)
3/4 cup fine dry bread crumbs
vegetable oil for frying

Beat the eggs lightly with a fork until they are just combined. Then add the risotto and stir gently but thoroughly, taking care not to mash the rice. Scoop up 1 tablespoon of the mixture in a spoon, place a cube of mozzarella in the middle, and top with another spoonful of risotto. Press the two spoons together or use your hands to shape a ball. Roll the ball in bread crumbs and place on wax paper. Similarly, shape other balls. The balls may be fried at once, but they are easier to handle if refrigerated for 30 minutes.

Heat the oil in a deep skillet or fryer to 375 degrees. Preheat the oven to 250 degrees, line a large baking dish with paper towels and put the dish in the oven. Fry the balls, 4 or 5 at a time, for about 5 minutes until they are golden brown and the cheese has melted. Transfer to the baking dish to drain. Keep warm in the oven for 10 minutes or so if they must wait.