italian

Chicken Piccata

chicken

Sea salt and black pepper

All-purpose flour,

unsalted butter

olive oil

lemon juice

chicken stock

capers,

fresh parsley, chopped

Salmon Baked in Foil

salmon

Salt and black pepper

tomatoes, chopped,

shallots

oregano

thyme

Low-Cal Fettuccine Alfredo

garlic,

lemon

all-purpose flour

low-fat (2%) milk

Kosher salt

cream cheese

cheese,

parsley

fettuccine

pepper

Chicken Saltimbocca

(3-ounce) chicken cutlets, pounded to evenly flatten

prosciutto

(10-ounce) box frozen chopped spinach, thawed

Parmesan

chicken broth

Try Ina Garten's Linguine with Shrimp Scampi recipe from Food Network: It's loaded with garlicky shrimp, lemon and red pepper flakes for warmth.

Linguine with Shrimp Scampi

Vegetable oil

salt

linguine

garlic (4 cloves)

shrimp

black pepper

parsley leaves

lemon, zest grated

lemon juice (2 lemons)

lemon, thinly sliced in half-rounds

red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Please don't put olive oil in the pasta water,there is no need ,sauce doesn't stick to the pasta.

Excellent just as it is, but a relative showed me how to make it even better: Marinate the shrimp in olive oil, ginger, garlic, salt, and pepper for at least an hour ahead of time.  Cook the shrimp on high heat in an uncrowded pan, turning once. Set shrimp aside where it will stay warm. Cook garlic as directed (it will burn on high heat). Toss all ingredients except the shrimp together. Serve and put shrimp on top.

I thought this dish was going to be too lemony, but it wasn't. The shrimp had such an amazing flavor that it complimented the lemon-tasting noodles. It's a very mild lemon taste, but again, the shrimp in the dish are the stars! Super good and pretty simple. My advice is get the shrimp ready, the parsley cut, the garlic minced, and the lemon juice and zest ready to go before you start boiling the water to the linguine. That way, when the pot first starts to boil, throw the oil and butter into the other skillet and get that going. This way everything is timed out just right! <div><br /></div><div>Thanks, Ina! I'm keeping this in my go-to pasta dishes! </div>

We have made this numerous times. Very quick to put together. <div><br /><div>Minor additions: We sauté minced onion, red bell pepper and sun dried tomatoes prior to sautéing the garlic. Looks good. Tastes good. <div><br /></div><div><br /></div></div></div>

<div>Such a fun dish! I ended up cutting the lemon juice 1/8 cup and added 1 cup of parmesan but kept everything the same. It had the right amount of lemon for us personally at that point. Next time I will add a 1 1/2 lbs of shrimp and vegetable of some sort. It was a lot of pasta otherwise. Think it will be perfect then. </div><div><br /></div>

This is our FAVORITE pasta dish.  Light and very refreshing.  I butterflied the shrimp and topped with shredded parmesan at the end.  Divine!  If you find the sauce too runny, mix a little into a bit of cornstarch and add back into the sauce. This recipe is going into my historical family favorites file!  Could eat it every day!

If you follow the directions, you can't mess this up. Have everything prepped and ready, because it comes together very quickly once you start cooking. Absolutely delicious! There's no reason to order this when I'm out anymore. Restaurant scampi just doesn't compare!

I added a little bit of white wine while it was cooking, so delicious! 

Such a fabulous recipe!  Just suggested this to my husband for dinner tonight...needless to say, he's fired up!  Recipe is absolute perfection as is with one tiny exception of adding additional heat.  I add 1 1/2 tsp. of crushed red pepper as opposed to 1/8 tsp.  Other than that, it is just to die for!  Thanks, Ina, for a totally awesome always perfect recipe:)

Love this recipe, the only thing I do differently is that I take the shrimp shells and put them in a pot with white wine or chicken stock and water with some herbs, bring to a boil and simmer for a few minutes and let it sit. Drain the liquids, throw out the shells and it to add to the linguini once the shrimp is added.  Yum

https://www.foodnetwork.com/videos/linguine-with-shrimp-scampi-0169868

Ina's shrimp linguine recipe is the one when you need a fast, elegant dish.

Ina's Shrimp Linguine Recipe

Sautéed Chicory recipe | Epicurious.com

chicory

garlic cloves, finely chopped

red-pepper flakes

Keep silky pasta carbonara from curdling by tossing the mixture in a mixing bowl set over a pot of boiling water.

Spaghetti With Carbonara Sauce Recipe

(450 grams) dried spaghetti (see note)

(45 milliliters) extra-virgin olive oil, divided

eggs

Parmigiano-Reggiano

black pepper (ground medium-coarse),

Bring a pot of salted water to a boil. Add pasta and cook, stirring, until al dente.

Meanwhile, combine guanciale (or pancetta or bacon) with 2 tablespoons (30ml) olive oil in a large skillet and cook, stirring frequently, over medium heat, until fat has rendered and guanciale is crisp, about 7 minutes. In a large metal heatproof mixing bowl, whisk together whole eggs and yolks, Pecorino Romano, Parmigiano-Reggiano, and black pepper.

Using tongs and/or a strainer, transfer pasta to skillet with crisped guanciale and its fat; be sure not to drain boiling pasta water. Add remaining 1 tablespoon (15ml) olive oil to pasta and stir to combine; let cool slightly. Scrape pasta, pork, and all the fat into the egg mixture. Measure 1/2 cup (120ml) pasta-cooking water and add to pasta and egg mixture. Stir well to combine.

Set mixing bowl over pot of boiling pasta water (make sure bottom of bowl does not touch the water) and cook, stirring quickly with tongs, until sauce thickens to a creamy, silky consistency and leaves trails as you stir. Remove from heat, season with salt if needed, and divide into bowls. Serve right away, topping with more grated cheese and freshly ground pepper as desired.

Build lasagna in a new way with these Lasagna Roll-Ups! With ricotta, ground beef and mozzarella cheese, Lasagna Roll-Ups are a fun way to eat this dish!

Lasagna Roll-Ups

lb. lean ground beef

(24 oz.) CLASSICO Tomato and Basil Pasta Sauce

A.1. Original Sauce

egg, beaten

POLLY-O Natural Part Skim Ricotta Cheese

KRAFT Grated Parmesan Cheese, divided

lasagna noodles, cooked

KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

Brown meat in large skillet sprayed with cooking spray on medium heat; drain. Return meat to skillet.

Combine pasta sauce and A.1. Add half the pasta sauce mixture to meat; stir. Reserve remaining pasta sauce mixture for later use.

Spray 8-inch square baking dish with cooking spray. Mix egg, ricotta and 1/4 cup Parmesan until blended. Spread about 2 Tbsp. ricotta mixture onto each noodle; top with about 1/4 cup meat mixture and 2 heaping Tbsp. mozzarella. Roll up, starting at one short end of each noodle. Place, seam sides down, in prepared baking dish.

Top with reserved pasta sauce mixture and remaining cheeses; cover.

We took a couple shortcuts for this traditional lasagna recipe by using store-bought marinara and boxed pasta sheets. It saves a ton of time without sacrificing any ﻿flavor. Make sure to follow these tips.

Classic Lasagna

lasagna noodles

extra-virgin olive oil,

beef

(32-0z.) jars marinara

whole milk ricotta

c. Parmesan, divided

parsley,

lb. sliced mozzarella

Found the measurements, and quantities were extremely off. Ended up throwing out a lot of noodles and having to make more meat and ran out of cheese slices even though we used 2lbs of cheese.

This recipe did not work out for me at all. The quantities were WAY off. For a start you need 2lb of beef.
For the mozzarella, I sliced fresh moz myself, which ended up beeing think and making it extra cheesy - better to buy sliced moz (slightly processed).
Finally, the whole milk ricotta mix was not easily spreadable at all... perhaps I used the worng broand or should have used the egg white as suggested in the other comments.

Great recipe! I used half ground beef/half hot Italian sausage.

I ended up only getting 2 full layers into my pan. I used 8 noodles and had a bunch of oily noodles leftover. I also didn't need 2 full pounds of mozzarella, but I'm sure we'll manage to eat that. Overall, easier recipe than any I've tried before. Very tasty.

My Family loved this recipe. I added the cinnamon the the meat mixture, which many Greek recipes call for (we are Greek) and it was wonderful. Even my daughter, who doesn’t like lasagna, ate some and said how good it was.

Actually when I moved to the south in  60s-70s you could not get Ricotta in grocery stores, so I did use cottage cheese with eggs added.  I worked quite well.  I now use Ricotta and also add the egg.

Fantastic. I made it in a 9x9 pan so halved the recipe (sorta). Added more cheese, because there is never enough for us :) Laid out noodles as you suggested and sprayed with olive oil. First time I haven’t had them tear. Made it so easy. Also the tip to under cooking lasagna was valuable. Used a sprinkle of cinnamon. Just perfect. My husband said you need to make this again.  I used Barilla marinara sauce.

I absolutely loved this recipe. Thank you so much for sharing!

Turned out excellent. The only thing I did different was to divide it into two pans. One I froze, the second I baked after leaving in the fridge overnight. To answer one of the below questions, I then increased the 400• time to 30 minutes from 18-20.  Worked out great.

Loved the tip about adding the cinnamon! Delicious lasagna!

https://streaming.hearstdigitalstudios.com/b4a23c8c-ceec-44ae-88a1-7d627cd1fc11/video_rover_16x9_1080p_hd_1585574533_40600.mp4

We took a couple shortcuts for this recipe by using store-bought marinara and boxed pasta sheets. It saves a ton of time without sacrificing any flavor.

[Photograph: J. Kenji López-Alt] Following this week's ricotta-fest, I found myself with a few quarts of the stuff left over. There's only so much queso fresco, paneer, or ricotta salata one can make and consume, so I decided to get...

Sunday Dinner: No-Holds-Barred Lasagna Bolognese Recipe

For the Ragù Bolognese:

extra virgin olive oil

butter

ground lamb (or 85/15 ground beef)

pork

veal

chicken livers, finely chopped (optional)

large onion, finely chopped (about 1 1/2 cups)

carrots,

celery,

sage leaves, finely chopped

red pepper flakes (optional)

Italian plum tomatoes, preferably D.O.P. San Marzano

dry red wine (white works fine as well)

milk

stock (or 2 cups low-sodium canned chicken broth)

bay leaves

Vietnamese or Thai fish sauce

heavy cream

basil

For the Ricotta Mixture:

home-made fresh ricotta (see note), or 3 cups store-bought whole-milk cottage cheese

For the besciamella:

flour

dry whole milk mozzarella cheese, grated (see note)

nutmeg

To assemble:

For the Ragù Bolognese: Heat butter and olive oil in large Dutch Oven over high heat, stirring occasionally, until butter has stopped foaming. Add lamb, pork, veal, and chicken livers, and cook, breaking up meat with wooden spoon, until no longer pink, 7-10 minutes. Remove from heat, transfer meat to strainer set in large bowl, allow to drain, then transfer drained liquid back to Dutch Oven. Add onions, carrots, celery, garlic, sage, and red pepper flakes, and set over medium heat. Cook, stirring frequently, until vegetables are softened, but not browned, about 10 minutes.

Return meat to skillet, add tomatoes, wine, milk, stock, and bay leaves, and bring to a simmer over high heat. Reduce heat to low, partially cover, and simmer 2 1/2 to 3 hours, stirring occasionally, until liquid is slightly below level of meat, about 2 quarts of sauce total (you may need to add excess stock while cooking if your burner is cooking it too hot). A layer of fat may form on top during cooking, but do not skim it off. After cooking, remove bay leaves, add fish sauce and heavy cream and simmer until fat is emulsified, about five minutes. Season to taste with salt and black pepper. Remove from heat and allow to cool at room temperature for 30 minutes. Stir in parsley and basil. Bolognese will keep for up to 1 week in fridge, and will improve with time. Reheat until warm before using in lasagna.

While the ragù is simmering, make the ricotta mixture. Place ricotta in bowl of food processor or stand mixer fitted with whisk attachment and process/mix until smooth. Season to taste with salt and pepper. Add two eggs and minced herbs, and process/mix until incoroporated. Set aside at room temperature until ready to use.

Make the Besciamella: Heat butter in medium saucepan over medium-high heat until foaming subsides, stirring occasionally, about 1 minute. Add flour and stir with whisk until light blond in color and slightly nutty aroma develops, about 1 minute. Add garlic, and stir to combine. Whisking constantly, add milk in steady stream until fully incorporated. Bring to a simmer (mixture should thicken). Remove heat, add cheese and nutmeg, and whisk until fully melted. Whisking constantly, return to a simmer, remove from heat, and season to taste with salt and pepper. Set aside until ready to use.

Adjust oven racks to lower middle and lowest positions and preheat oven to 375 degrees. Place lasagna noodles in 13- by 9-inch baking dish and cover with hot tap water (or boiled water) and allow to soak for 10 minutes, changing water once during soaking time. Drain in single layer on clean kitchen towels, or paper towels. Cover with second kitchen towel or paper towels and pat dry.

To Assemble: Add 1/6th of meat ragù (about 1 1/3 cups) to bottom of baking dish and drizzle with 1/2 cup besciamella. Place three noodles in single layer on top of sauce (noodles will not quite touch each other; this is okay). Top with 1/6 of meat sauce, 1/2 cup besciamella, 1/3 cup Parmigiano, and three more noodles. Spread 1/2 of ricotta mixture on top of noodles with rubber spatula, top with 1/6 of meat sauce, 1/3 cup parmigiano, and three more noodles. Top with 1/6 of meat sauce, 1/2 cup besciamella, 1/3 cup Parmigiano, and three more noodles. Spread remaining 1/2 of ricotta mixture on top of noodles with rubber spatula, top with 1/6 of meat sauce, 1/3 cup parmigiano, and three more noodles. Cover with remaining 1/6 of meat sauce, remaining besciamella (about 1 cup), and remaining 2/3 cup parmigiano. Baking dish should be very full at this point.

Place foil-lined rimmed baking sheet on lower rack to catch drips, then place lasagna on upper rack and bake until edges are starting to crisp, and top is a bubbly, golden brown, about 45 minutes, rotating half way through baking. Remove from oven and allow to cool at room temperature for 10 minutes. Sprinkle with herbs, and serve.

The Italian classic of homemade ragù bolognese and creamy béchamel, layered with sheets of fresh or dried pasta.

Classic Baked Lasagna Bolognese (Lasagne alla Bolognese) Recipe

unsalted butter (2 ounces; 60 grams),

all-purpose flour (1.25 ounces; 35 grams)

(700 milliliters) whole milk

salt and black pepper

(900 grams) fresh homemade plain egg

Vegetable oil, for greasing pasta

(85 grams) Parmigiano-Reggiano cheese

In a small saucepan, melt butter over medium-high heat (do not allow it to brown). Add flour and whisk to form a paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add milk in a thin, steady stream, or in increments of a couple of tablespoons at a time, whisking thoroughly and getting into all corners of the pan to maintain a homogeneous texture. Sauce will initially become very thick, then get very thin once all the milk is added.

Heat, stirring, until sauce comes to a simmer and begins to thicken slightly. Reduce heat to low and cook, stirring, until sauce is just thick enough to coat the back of a wooden spoon, about 3 minutes.

Season with salt and pepper. Whisk in nutmeg. If any lumps form, simply whisk thoroughly to remove them and smooth out sauce, or use a hand blender or countertop blender if lumps are particularly large or tough. Use béchamel sauce right away, or press a piece of plastic wrap over surface of sauce to prevent a skin from forming and keep warm until ready to use. (Béchamel sauce can be cooled and stored in a sealed container in the refrigerator for several days. Reheat very gently on the stovetop or in a microwave to use.)

If Using Homemade Pasta: Follow the recipe and instructions here through step 10 (you will end up with long sheets of fresh pasta), doubling the quantity to yield 2 pounds total (this will make more pasta than you will need, but it's best to have extra and avoid running out midway through assembly). Cut those sheets into roughly 8-inch-long rectangles.

In a pot of salted boiling water, cook pasta, working in batches if necessary, until al dente (this will vary depending on the pasta you use, but for store-bought it's about 1 minute less than package instructions), then use a spider or mesh strainer to transfer immediately to a large ice bath to cool.

Drain pasta well, then rub each sheet lightly on both sides with vegetable oil (to prevent sticking). You can hold the cooked pasta sheets for up to 3 hours, but if you're doing this, it's best to lay them out on a parchment-lined baking sheet, with layers of plastic wrap between the layers of pasta (once again, to prevent sticking).

If Using No-Boil Pasta: Soak in warm water for 30 minutes to partially hydrate, then drain on paper towels or kitchen towels.

To assemble and bake lasagna, preheat oven to 375°F (190°C). Grease a 9- by 13-inch baking dish with butter. Spoon a thin, even layer of ragù on bottom of baking dish, then lay down a layer of lasagna noodles; if's okay if they overlap somewhat, but you can cut any sheets that are too large to avoid excessive doubling up.

Top pasta with another thin layer of ragù (thin enough that you can see the pasta through it in some spots). Drizzle a small amount of béchamel all over ragù, then top with a showering of grated Parmigiano-Reggiano. Repeat this layering process with pasta, ragù, béchamel, and grated cheese until baking dish is full; this should be about 6 layers. Finish with a top layer of pasta, then coat that with an even layer of the remaining béchamel sauce. Grate a final generous amount of cheese on top.

Bake lasagna until bubbling and browned on top, about 35 minutes (placing a rimmed baking sheet under the baking dish is good insurance in case anything bubbles over). Let rest 10 minutes, then serve.

The secret to great polenta is to use the right ratio of liquid to cornmeal.

Smooth and Creamy Polenta Recipe

(5 ounces; 140 grams) medium or coarse cornmeal/polenta (see note)

(1 ounce; 30 grams) unsalted butter or extra-virgin olive oil

If Using the Presoaking Method: Combine water with cornmeal in a large mixing bowl and let stand, covered, at room temperature overnight. When ready to cook, scrape soaked cornmeal and water into a large saucier or saucepan and set over high heat. Continue with step 3.

If Using the Standard Method: Add water, milk, or stock to a large saucier or saucepan and set over high heat. Sprinkle in cornmeal while whisking (water does not have to be boiling).

Bring to a boil, stirring frequently. Let boil, stirring frequently, until polenta thickens enough that it starts to spit. Lower heat immediately to prevent spitting and continue to cook, stirring frequently with a spoon or silicone spatula and scraping bottom to prevent scorching, until polenta becomes thick and pulls away from side of saucepan, about 30 minutes for presoaked cornmeal and 50 minutes for dry cornmeal. Season with salt.

Stir in butter or olive oil, using either a spoon, a silicone spatula, or a whisk. If polenta forms lumps, beat vigorously with a stiff whisk to remove. If polenta becomes too firm or begins to set, add a small amount of water, stock, or milk and beat in with a whisk until liquid is fully incorporated and no lumps remain.

Serve right away with accompaniment of your choice, or scrape into a vessel and chill until set, then cut into pieces for grilling, searing, or frying.

Bobby Flay goes Italian with his recipe for mouthwatering Chicken Parmigiana, from Boy Meets Grill on Food Network. Try panko breadcrumbs for a lighter crust.

Chicken Parmigiana

boneless, skinless chicken breasts,

all-purpose flour,

eggs,

panko bread crumbs

vegetable oil oil

Tomato Sauce, recipe follows

mozzarella,

Fresh basil or parsley leaves,

Spanish onion, finely chopped

garlic, smashed

plum tomatoes

tomatoes

tomato paste

bay leaf

Italian parsley

Cubano chile pepper, chopped

Salt and pepper

Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.

Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.

Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.

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