Articles filed under Italian

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  • Chef Massimo’s Vegan Puttanesca Sauce Mar 25, 2015 6:00 AM
    Chef Massimo Gaffo serves his vegan puttanesca sauce over homemade spaghetti at Moretti’s Ristorante and Pizzeria in Hoffman Estates.

  • Sausage Florentine Serpentini Mar 3, 2015 6:00 AM
    Curlycue pasta called serpentini is Patricia Droschak's pasta of choice for her hearty spinach and sausgae dinner.

  • Skilagna (aka Jerome’s Skillet Lasagna) Jan 29, 2015 6:01 AM
    Italian sausage and cheeses mingle with egg noodles in a skillet and create a one-pan stove-top lasagna.

  • Italian Ricotta Cookies Jan 20, 2015 10:55 AM
    Cook of the Week Patricia Kutchins' makes Italian Ricotta Cookies for the holidays.

  • Cioppino Dec 3, 2014 6:01 AM
    Cioppino is an Italian stew that you can easliy modifiy with the seafood or shellfish you have available.

  • Chicken Marsala Nov 18, 2014 6:26 AM
    Chicken Marsala starts with pounded-thin chicken breast cutlets dredged in flour and ends with creamy wine and mushroon sauce.

  • Shredded Pork Shoulder Ragu with Mascarpone Polenta Nov 18, 2014 6:26 AM
    Shredded Pork Shoulder Ragu with Mascarpone Polenta

  • Lighter Take Hand-cut Fettuccine Alfredo with Grilled Chicken and Asparagus Sep 16, 2014 5:45 AM
    Chicken stock thins down a creamy sauce to reduce the calories in this version of fettuccine Alfredo.

  • Minestrone Pasta Salad Jul 9, 2014 5:45 AM
    Everything you love about minestrone tossed into a summery pasta salad.

  • Italian Hunters Pie Jun 24, 2014 5:30 AM
    Cook of the Week Brian Peterson enjoys making Italian Hunters Pie.

  • Grilled Eggplant Bruschetta Jun 4, 2014 5:30 AM
    Grilled Eggplant Bruschetta is a fresh twist on a summertime favorite.

  • Risotto with Pears, Black Pepper and Grana Padano — Risotto alle Pere con Grana Padano Apr 23, 2014 4:01 AM
    Chef Lidia Bastianich, La Scoula at Eataly in Chicago freshens up risotto with pears, black pepper and grana padano.

  • Inside-Out Eggplant Parmesan Rolls Mar 26, 2014 6:01 AM
    Sara Moulton, long a fan of full-fat eggplant parmesan, creates a lightened version with her Inside-Out Eggplant Parmesan Rolls.

  • Chocolate Chip and Walnut Biscotti Mar 18, 2014 5:45 AM
    Chocolate Chip and Walnut Biscotti: Marie DeMar

  • Braciola Mar 18, 2014 5:45 AM
    Braciolei: Marie DeMar

  • Italian Sausage and Peppers Jan 28, 2014 5:30 AM
    Sausage and Peppers: Theresa Zagnoli

  • Best Meat Sauce Ever Jan 28, 2014 5:30 AM
    Best Meat Sauce Ever: Theresa Zagnoli

  • Brussels sprout, Cauliflower and Shiitake Fusilli Nov 13, 2013 5:45 AM
    1 pound spinach fusill 8 ounces brussels sprouts, trimmed 12 ounces cauliflower florets (about 4 cups) extra-virgin olive oil, divided 4 medium shallots, finely chopped 4 garlic cloves, minced 7 ounces fresh shiitake mushrooms, stems removed 1 cup finely chopped fresh Italian parsley Salt and pepper to taste 1/3 cup grated parmesan cheese Cook pasta and brussels sprouts according to pasta package direction, adding cauliflower during last 5 minutes of cooking. Drain, reserving cup pasta water. While pasta is cooking, heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add shallots and garlic; cook 15-30 seconds, stirring constantly, or until fragrant. Add mushrooms; cook 5 minutes, stirring occasionally, or until browned. Remove from the heat. Return hot cooked pasta, brussels sprouts and cauliflower to pot; add reserved pasta water and mushroom mixture. Set aside 2 tablespoons parsley. Stir in remaining 2 tablespoons oil and remaining parsley. Season to taste with salt and pepper. Sprinkle with parmesan cheese and reserved parsley. Serves eight. De Cecco Pasta

  • Sauteed Chard Leaves With Garlic Nov 6, 2013 8:38 AM

  • New Potato And Lemon Salad Nov 6, 2013 8:38 AM

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