italian dinner

Giada&#039;s Chicken Milanese is perfectly crispy, and a tasty side &quot;sauce&quot; of cherry tomatoes and fennel completes the dish.

Giada's Chicken Milanese

all-purpose flour

eggs, (beaten)

bread crumbs

Parmesan

basil

thyme

salt and black pepper

vegetable oil

olive oil

fennel bulbs, (trimmed and thinly sliced)

cherry tomatoes, halved

kosher salt, (plus more for seasoning)

black pepper, (plus more for seasoning)

garlic, (minced)

thyme thyme leaves

mascarpone cheese, (at room temperature)

For the chicken: Put an oven rack in the center of the oven. Preheat the oven to 150 degrees F. Line a baking sheet with a wire rack.

Using 3 wide shallow bowls, add the flour to 1, the eggs to another and to the third bowl combine the bread crumbs, Parmesan cheese, basil, and thyme.

On a work surface, put the chicken between 2 pieces of plastic wrap. Using a meat mallet, lightly pound the chicken until approximately 1/4 to 1/2-inch thick. Season the chicken with salt and pepper. Dredge the chicken pieces in the flour to coat lightly, then dip into the beaten eggs, allowing the excess egg to drip off. Coat the chicken with the bread crumb mixture, pressing gently to adhere.

In a large, nonstick saute pan, heat the vegetable oil over medium heat. Add 2 pieces of the breaded chicken into the oil and cook until light golden brown, about 3 to 4 minutes on each side. Transfer the chicken to the prepared baking sheet and keep warm in the oven. Repeat with the remaining chicken. Reserve the cooking juices in the saute pan.

For the sauce: Using the same saute pan, add the olive oil to the reserved cooking juices and heat over medium heat. Add the fennel and cook, stirring frequently, until softened, about 5 to 6 minutes. Stir in the cherry tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic and thyme. Cook for 5 to 6 minutes until the tomatoes are tender. Remove the pan from the heat. Add the mascarpone cheese and stir until the mixture is creamy. Season with salt and pepper, to taste.

Transfer the chicken to a serving platter and spoon the sauce over the top before serving.

This delicious make ahead beef lasagne is flavored with fresh basil and garlic chives. It comes together easily and is freezer-friendly.

Easy Lasagne with Fresh Basil and Chives

beef

garlic (chopped)

salt

tomatoes

basil (chopped)

chives (chopped)

water

chicken stock

oz cream cheese

mozzarella cheese (shredded) ((3 cups))

lasagna noodles (uncooked)

Grease a 9×13-inch pan. Preheat the oven to 400°.

In a large skillet, cook the ground beef, salt, and garlic over medium heat until the meat is no longer pink.&nbsp;Stir in the crushed tomatoes, basil, 2 tablespoons garlic chives, and water. Set aside.

In a small sauce pot, heat the chicken broth. Add the cream cheese and whisk to blend until smooth.

In the prepared pan, spread one half of the meat mixture. Sprinkle 1 cup mozzarella cheese over the meat. Lay half of the uncooked noodles over the cheese.

Pour the cream cheese mixture over the noodles. Sprinkle 1 cup mozzarella cheese over the cream cheese mixture. Lay the remaining uncooked noodles over the cheese.

Spoon the remaining meat sauce over the noodles. Sprinkle with the remaining cheese. Sprinkle the remaining 1 Tablespoon chives over the cheese.

Bake the lasagne for 40 minutes. Allow to set for 10 minutes before serving.

Fig Prosciutto Pizza Recipe - Easy to make and easy to love! This simple homemade pizza recipe is loaded with tangy-sweet flavor and lots of cheese.

Fig Prosciutto Pizza

Water

dry active yeast

bread flour

Extra oil and flour (for prep)

fig preserves

prosciutto,

arugula leaves

goat cheese (crumbled)

mozzarella

pine nuts

Salt (and pepper)

For dough: Place 1/2 cup of warm water in your electric mixing bowl. Add the yeast and allow it to swell for 5 minutes. It should look foamy. Then add 1 1/4 cups of room-temperature water, plus the oil and salt. Using a bread hook, mix on low, adding the flour a little at a time. “Knead” in the mixer for 2-3 minutes until well combined but tacky. Oil a large bowl. Place the dough in the bowl and turn it to cover the dough in oil. Cover the bowl tightly with plastic wrap and allow the dough to rise for 2 hours.

When the dough is more than double the original size, punch it down and place it on a floured work surface. Divide into two equal pieces. Use your hands to turn the edges of the dough under to create a perfectly round, smooth mounds. Either roll from the middle out, or hand-stretch the dough to a large 18-inch circle. Be careful not to tear the dough.

Place both pizza crusts on pieces of parchment paper and liberally oil the pizza crusts. Allow the crusts to rest. Preheat the oven to 500 degrees F, and place two round pizza stones or two flat cookie sheets on the middle two racks to preheat.

Spread half the fig preserves over each pizza crust. Top each crust with sliced prosciutto, fresh arugula, crumbled goat cheese, shredded mozzarella, fresh thyme, and pine nuts. Sprinkle with salt and pepper. Then bake for 8-10 minutes, until the crust is bubbly. Cut and serve!

This is hands down the Best Lasagna Recipe ever! Easy, cheesy, meaty and so so delicious! Layer up the hearty meat sauce, different cheeses and lasagna pasta and then bake until hot and bubbly.

The Best Lasagna Recipe Ever

onion

garlic (minced)

beef (93/7)

14.5 oz can diced tomatoes

tomato sauce

bay leaves

sugar

Italian Seasoning

salt (or

mozzarella cheese (grated)

parmesan cheese

whole milk ricotta cheese

parsley

salt & pepper (to taste)

lasagna noodles

mozzarella cheese (grated,

In a large heavy-bottomed pot, heat olive oil over medium heat. Add in onion and saute 2-3 minutes. Add in garlic and ground beef. Break meat apart as it browns. Once meat has browned completely, pour in diced tomatoes, tomato sauce, water, bay leaves, dried basil, sugar, Italian Seasoning and salt. Bring to boil, then reduce heat to simmer. Cook sauce 1-2 hours or until very thick. You may have to add a little extra water as it reduces down to prevent scorching. This is normal.

Make the Meat Sauce

While meat sauce cooks, make the cheese layer: stir cheeses together in a bowl with basil, parsley and salt &amp; pepper. Set aside.

Cook lasagna noodles 2/3 of the time marked on the package. About 7 minutes or so. Drain and place noodles in a large bowl of cold water.

Make the Cheese Filling

Spread 1/2 cup prepared sauce in the bottom of a lightly greased 9x13 baking dish. Layer in 5-6 noodles across the bottom to completely cover. Spread half of the cheese mixture overtop of the noodles and then one third of the sauce. Top with another layer of noodles, the second half of the cheese mixture and another third of the sauce. Final layer is the last of the noodles and the last of the meat sauce. Sprinkle with 1/4 lb. grated mozzarella cheese. So real quick, here is the order of the layers:Meat Sauce (just a little so the noodles don&#039;t stick to the bottom)NoodlesCheese FillingMeat SauceNoodlesCheese FillingMeat SauceNoodlesMeat SauceMozzarella Cheese

To bake: preheat oven to 375 degrees. Cover lasagna with greased foil. Bake 45 minutes with foil on. Remove foil and bake another 15 minutes or until cheese has browned and everything it hot all the way through. Remove from oven, cover lightly with foil and rest 20-30 minutes before cutting and serving. Sprinkle with dried parsley flakes, cut into squares and serve.

Layering the Lasagna

https://mediavine-res.cloudinary.com/video/upload/t_original/v1600451592/ibIKit500.mp4

This is hands down the Best Lasagna Recipe ever! Easy, cheesy, meaty and so so delicious! Cuts perfect slices every time. Enjoy!

THE BEST LASAGNA RECIPE

Lasagna Bolognese includes only fresh egg pasta, Bolognese ragù (slow-cooked meat sauce), creamy béchamel (white sauce) and plenty of grated Parmigiano cheese. The result is a melt in your mouth, creamy, decadent, and satisfying lasagna that is distinct to Italy. When you make this recipe you will feel like you are dining at an Italian trattoria on the streets of Italy. It is a recipe loved by all and bring me back to my home in Italy. This is the recipe I grew up eating at large tables filled with family, love, and laughter. I hope you love it as much as I do!

Classic Lasagna Bolognese with Bechamel Sauce

Recipe

lasagna pasta noodles

parmigiano cheese

butter

tbsp all-purpose flour all purpose

milk

parmigiano

nutmeg

 Make the ragu sauce recipe and set aside (can be made days in advance and stored in fridge)

Make the Bechamel Sauce (can be made days in advance and stored in fridge):  In a medium saucepan on low medium heat melt the butter.

Whisk in the flour until well combined with butter. Keep whisking for about 2 to 3 minutes. Add the rest of ingredients: milk, nutmeg and salt and whisk everything together.

Cook for another 5 minutes and keep whisking as it gets thicker. Add the parmigiano and stir to combine. You will know it is ready when it sticks to the back of the spoon. Turn off heat and set aside.* 

Make the Bechamel Sauce (can be made days in advance and stored in fridge): Bring a large pot of salted water to a boil. Cook the pasta (6 at a time for dried pasta) until they are tender but still underdone (they will finish cooking as the lasagna bakes).

Set the al dente pasta noodles on a clean tea towels as you are layering the lasagna. Cover with another tea towel so the pasta doesn't dry out or stick together.

Grease a 9X13 rectangular baking dish with the olive oil, add a large dollop of ragu sauce and spread it around the bottom of the pan.

Put a layer of lasagna pasta (use 4-5 depending on size) in the dish (you may need to cut any excess to make them fit) top with a layer of ragu sauce, one-third of the bechamel sauce, and one-third of the parmigiano cheese (use your fingers to spread it evenly).

Season with salt and pepper if desired. Repeat this process until layers are complete ending with bechamel and cheese on top.

Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30-40 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.

Finally a recipe that my picky husband looked up from the plate and sis this is actually good!  Easy to make, great flavor.

This is the best lasagna recipe I've tried. The béchamel sauce is life-changing. It took all my will power to resist just spooning it all straight into my mouth. It's such an easy recipe and my husband loves it!

I love the way the Bechamel blends with the flavor of the ragu sauce. It's creamy delicious and gives the lasagna the ideal texture. The simple ingredients and fail-proof tips guarantee a perfect lasagna. 100% crowd-pleaser!

We make this for Sunday dinner often and it brings everyone to the table!

Honestly, the most authentic and delicious lasagna recipe you will ever make!

Well loved family recipe that's been in our family for generations!

Easy to follow instructions make this recipe a home run for any home cook looking to make an authentic Italian lasagna recipe from scratch!

This recipe is so delicious! The bechamel is wonderful!

We made this on Sunday and it transported me back to my nonna's home in Italy! I love how food memories connect us with the past.

Cacio e Pepe is a mouthwatering pasta dish that uses four ingredients, comes together in twenty minutes, and feeds your entire household. Before you know it, you&#39;ll be yelling &quot;Dinner&#39;s ready!&quot;

Cacio e Pepe

salt (0.02)

lb dry spaghetti (0.67)

Tbsp salted butter, divided* (0.60)

tsp black pepper

Parmesan, grated,

In a large skillet bring 6 cups of water and 3/4 teaspoon of salt to a boil. Add the dry spaghetti and cook for two minutes less than the package directions call for.

Reserve a cup of pasta water before draining the spaghetti. Place the spaghetti in a bowl and set it close to the stove to keep it warm.

In the same pan you cooked the spaghetti, melt 2 tablespoons of butter with the black pepper over medium heat. Cook until fragrant.

Add 1/2 cup of the reserved pasta water to the pan and stir until a glossy sauce forms.

Turn the heat down to low and add the spaghetti to the pan. Top with the grated parmesan and the remaining 2 tablespoons of butter.

Use tongs to quickly mix the parmesan, butter, spaghetti, and pepper sauce until a creamy sauce forms. Serve immediately and garnish with additional pepper and parmesan cheese.

This easy restaurant-quality Tuscan Salmon Fettuccine Alfredo comes together in less than 30-minutes, making it perfect for busy weeknights!

Tuscan Salmon Fettuccini Alfredo

oz dried fettuccine noodles

salmon fillets, 3-4 oz each

garlic,

shallot, minced

pasta cooking water

sun-dried tomato oil

heavy cream

half and half

Salt and pepper,

baby spinach

fresh parsley, chopped

lemon,

Bring a large pot of salted water to...

Bring a large pot of salted water to boil. Add the fettuccine and cook until al dente, cooked through but still slightly firm. Be sure to reserve at least 1/3 cup of the pasta cooking water to add to the sauce later.

While the pasta is cooking, heat the oil...

While the pasta is cooking, heat the oil in a large skillet over medium-high heat. Season each of the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down, for 5 minutes on each side, or until cooked to your liking. I like to leave it slightly undercooked since it will carry on cooking off the stove. Once salmon filets are cooked, remove from the pan and set aside. Cover with foil to keep warm.

In the same pan, melt the butter (no...

In the same pan, melt the butter (no need to clean the skillet out). Add in the garlic and saute for about one minute, being careful not to burn. Add the shallot and saute until translucent. Add the sun-dried tomatoes and stir for 1-2 minutes. Pour in 1/3 cup reserved pasta cooking water, and allow the sauce to reduce down slightly. 

Reduce heat to low, add the heavy cream...

Reduce heat to low, add the heavy cream and half and half, and bring to a simmer, stirring occasionally. Season the cream sauce with salt and pepper, to taste.

Add in the baby spinach a handful at...

Add in the baby spinach a handful at a time and allow to wilt in the sauce. Add in the parmesan cheese and stir until melted into the sauce, about 1 minute. 

Add the cooked fettuccine to the sauce and...

Add the cooked fettuccine to the sauce and toss to fully coat. Using tongs, Serve up the pasta, leaving behind some of the sauce. Top each serving of pasta with a salmon filet, sprinkle with the parsley, and spoon the sauce over each filet. Top with additional fresh grated parmesan and a squeeze of lemon, if desired.

This baked Eggplant Parmesan recipe is classic Italian comfort food at its finest! This hearty dinner will be come a go-to.

20 Italian Dinner Recipes: Eggplant Parmesan &amp; More!

eggplant (about 2 medium large)

flour*

eggs

panko (or purchased or homemade breadcrumbs)

oregano, divided

kosher salt, divided

fire roasted crushed tomatoes*

garlic cloves, grated

chopped,

(8 ounces) shredded whole milk mozzarella cheese***

Preheat the oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper.

Cut off the ends of the eggplant and cut it into 1/2-inch slices (to make approximately 18 slices). Sprinkle with 3/4 teaspoon salt divided between the slices, and allow them to sit for 10 minutes while you prepare the breading ingredients. (Don&#8217;t wipe off any salt or extra moisture.)

Place the flour on a plate. Beat the eggs in a shallow bowl and set it aside. In another shallow bowl, combine the Parmesan cheese, breadcrumbs, 2 teaspoons oregano, and 1/2 teaspoon kosher salt and set it aside. 

Dip both sides of each eggplant slice into the flour, then the eggs, then the Parmesan cheese mixture. Place each slice onto the prepared baking sheets. (Note: This gets messy; you may need to wash or wipe your fingers off after every few slices.)

Place the trays in the oven and bake for 10 minutes, then flip and bake 10 to 15 minutes more, until tender and golden brown. 

Meanwhile, make the sauce: In a medium bowl, mix the fire roasted tomatoes, grated garlic, 1 teaspoon dried oregano, 3/4 teaspoon kosher salt, chopped fresh basil, and olive oil. Mix well until all the olive oil is incorporated. 

Remove the eggplant from the oven. Spread 1 cup of the tomato sauce in the bottom of a 9 x 13″ pan. Add half the baked eggplant in a layer (about 9 slices), then top with 1 cup tomato sauce and 1 cup shredded mozzarella cheese. Add the second layer of eggplant (we like to add them right on top of the first layer to make 9 stacks). Top with another 1 cup tomato sauce and 1 cup shredded mozzarella on each stack. Top with the remaining 2 tablespoons grated Parmesan cheese.

Bake for 15 minutes until the cheese is melted and browned. Allow to cool for 5 minutes, then top with additional chopped basil and serve. Store leftovers refrigerated for up to 3 days (or frozen for 3 months); reheat in the oven until warm.

We sear chicken thighs until golden brown and then braise it in the dutch oven in red wine and olive sauce!

Braised Chicken with Olives and Wine

chicken thighs (skin on, bone in)

Salt and pepper (to taste)

Italian seasoning

tomato paste

dark red wine (Merlot, Cabernet Savignon, Barolo,

tbsp balsamic vinegar

tsp honey

oz crushed tomatoes

olives (Kalamata and green olives)

tsp parsley (chopped, for garnish)

Chop one onion, then chop garlic cloves. Season chicken thighs with salt and pepper.

Prep

Prepare a large deep oven proof skillet or dutch oven. Heat it on medium high and add olive oil. Once the skillet is warmed up, add chicken skin side down and sear on one side for 5 minutes, Then flip and sear on the other side for 4 more minutes. Remove chicken onto a plate.

Preheat oven to 375 F.

Sear the chicken

To the now empty skillet add chopped onions and cook until translucent, about 5 minutes. Add chopped garlic to onions and continue cooking for another minutes.

Next add tomato paste and balsamic vinegar. Once the mixture is bubbling, pour wine and reduce it by cooking for only a minute or two. Now add olives, honey and crushed tomatoes.

Cook the sauce for 4 more minutes until thoroughly hot.

How to make sauce

Add chicken by nestling the thighs inside the sauce. Move the skillet to the oven. Set the timer for 30 minutes. Let it sit in the oven for additional 10 - 20 minutes before serving.

Top 11 italian dinner recipes from across the web

The most viewed italian dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Giada's Chicken Milanese

Easy Lasagne with Fresh Basil and C...

Fig Prosciutto Pizza

The Best Lasagna Recipe Ever

Classic Lasagna Bolognese with Bech...

Cacio e Pepe

Tuscan Salmon Fettuccini Alfredo

20 Italian Dinner Recipes: Eggplant...

Braised Chicken with Olives and Win...

Three Meat Ragu Sauce

Chicken Alfredo Manicotti

Top 11 italian dinner recipes from across the web

The most viewed italian dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Giada's Chicken Milanese

Easy Lasagne with Fresh Basil and C...

Fig Prosciutto Pizza

The Best Lasagna Recipe Ever

Classic Lasagna Bolognese with Bech...

Cacio e Pepe

Tuscan Salmon Fettuccini Alfredo

20 Italian Dinner Recipes: Eggplant...

Braised Chicken with Olives and Win...

Three Meat Ragu Sauce

Chicken Alfredo Manicotti

The most viewed italian dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine