When it comes to Italian cuisine, there’s nothing quite like a hearty main course to bring everyone to the table. Think of the layers in a classic lasagna or the crispy perfection of chicken parmesan. Each dish is a celebration of quality ingredients and authentic techniques. The rich flavors of osso buco and creamy risotto are just the beginning. Ready to explore these mouthwatering dishes further?
Classic Lasagna Bolognese
Lasagna Bolognese is a timeless Italian main course that combines layers of rich meat sauce, creamy béchamel, and sheets of pasta into a hearty and satisfying dish. Originating from the city of Bologna, this version of lasagna is known for its depth of flavor and comforting texture. The meat sauce, known as ragù, is slow-cooked to perfection, allowing the flavors of beef, pork, tomatoes, and herbs to meld together beautifully.
Meanwhile, the béchamel sauce adds a luscious creaminess that balances the robust flavors of the ragù, creating a harmonious blend that’s certain to delight the palate.
This recipe serves 4-6 people, making it ideal for a family dinner or a gathering with friends. The key to a successful Lasagna Bolognese lies in the quality of the ingredients and the time spent allowing the flavors to develop. Though it may require some effort, the end result is a classic Italian dish that’s worth every minute spent in the kitchen. Gather your ingredients and prepare to create a meal that embodies the essence of Italian comfort food.
Ingredients:
- 1 lb ground beef
- 1/2 lb ground pork
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 1 cup red wine
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 cup whole milk
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 9-12 lasagna noodles
- 2 cups béchamel sauce
- 2 cups grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Cooking Instructions:
1. Prepare the Ragù: In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery, cooking until the vegetables are soft, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute.
2. Cook the Meat: Add the ground beef and pork to the pot, breaking it up with a spoon. Cook until the meat is browned and cooked through, about 10 minutes. Drain any excess fat if necessary.
3. Deglaze with Wine: Pour in the red wine and cook until it has mostly evaporated, scraping the bottom of the pot to release any browned bits, about 3-4 minutes.
4. Add Tomatoes and Seasonings: Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Bring the mixture to a simmer.
5. Simmer the Ragù: Reduce the heat to low and let the sauce simmer gently for 1.5 to 2 hours, stirring occasionally. Add the milk during the final half hour of simmering to round out the flavors.
6. Cook the Lasagna Noodles: While the sauce is simmering, cook the lasagna noodles according to package instructions. Drain and set aside.
7. Preheat the Oven: Preheat your oven to 375°F (190°C).
8. Assemble the Lasagna: In a large baking dish, spread a thin layer of béchamel sauce. Layer 3-4 lasagna noodles over the sauce. Spread a third of the ragù over the noodles, followed by a layer of béchamel, a sprinkle of Parmesan, and a layer of mozzarella.
Repeat the layers two more times, finishing with a top layer of noodles, béchamel, and cheeses.
9. Bake the Lasagna: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
10. Rest and Serve: Allow the lasagna to rest for 10 minutes before serving. This helps the layers set and makes serving easier.
Extra Tips:
For an even deeper flavor, make the ragù a day ahead and allow it to chill in the refrigerator overnight. This extra time allows the flavors to meld together beautifully.
If you prefer a more traditional approach, you can make your own pasta sheets from scratch for an authentic touch. Finally, don’t rush the resting period after baking; it guarantees the lasagna holds its shape when sliced and served.
Enjoy your Classic Lasagna Bolognese with a side of crusty bread and a fresh salad for a complete Italian meal experience.
Chicken Parmesan With Marinara Sauce
Chicken Parmesan with Marinara Sauce is a classic Italian dish that combines tender breaded chicken cutlets with a rich, tangy tomato sauce, all topped with melted cheese. This recipe is perfect for a family dinner or a casual gathering with friends, offering a comforting and satisfying meal that everyone will love. The combination of crispy chicken, flavorful marinara sauce, and gooey cheese creates a delightful harmony of flavors and textures that make this dish a timeless favorite.
To achieve the ideal Chicken Parmesan with Marinara Sauce, it’s crucial to focus on quality ingredients and precise cooking techniques. The chicken should be pounded to an even thickness to guarantee it cooks uniformly, and the marinara sauce should be simmered to develop its deep flavor. Using freshly grated Parmesan and mozzarella cheese will elevate the dish, providing a creamy and savory complement to the tangy sauce. With careful attention to detail, you can recreate this Italian classic in your own kitchen.
Ingredients (Serves 4-6):
- 4 boneless, skinless chicken breasts
- Salt and pepper
- 1 cup all-purpose flour
- 3 large eggs
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup olive oil
- Fresh basil leaves for garnish (optional)
Cooking Instructions:
- Prepare the Chicken: Begin by pounding the chicken breasts to an even thickness, about 1/2 inch thick. This ensures even cooking throughout. Season both sides of each chicken breast with salt and pepper.
- Set Up Breading Station: Prepare three shallow dishes for breading. In the first dish, place the flour. In the second dish, beat the eggs. In the third dish, mix the breadcrumbs, grated Parmesan, garlic powder, dried oregano, and dried basil.
- Bread the Chicken: Dredge each chicken breast in the flour, shaking off any excess. Dip the floured chicken into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken in the breadcrumb mixture, pressing it onto the chicken to adhere well.
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the breaded chicken breasts. Cook for about 4-5 minutes on each side until golden brown and cooked through. Transfer the chicken to a paper towel-lined plate to drain any excess oil.
- Assemble the Dish: Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce in the bottom of a baking dish. Place the cooked chicken breasts on top of the sauce. Spoon the remaining marinara sauce over the chicken, then sprinkle the shredded mozzarella cheese evenly on top.
- Bake the Chicken Parmesan: Place the baking dish in the preheated oven and bake for about 15-20 minutes, until the cheese is melted and bubbly. If desired, you can broil the dish for an additional 1-2 minutes to achieve a golden brown top.
- Serve: Remove the Chicken Parmesan from the oven and let it cool slightly before serving. Garnish with fresh basil leaves if desired. Serve with a side of pasta or a fresh salad for a complete meal.
Extra Tips:
For best results, use freshly grated Parmesan and mozzarella cheese, as they melt better and provide a richer flavor. If you prefer a spicier dish, add a pinch of red pepper flakes to the marinara sauce.
It’s also important to let the cooked chicken rest for a few minutes before slicing or serving, as this allows the juices to redistribute and keeps the meat tender and juicy. Enjoy your homemade Chicken Parmesan with Marinara Sauce as a delightful centerpiece to your Italian-inspired dinner!
Osso Buco Alla Milanese
Osso Buco Alla Milanese is a classic Italian dish hailing from the region of Lombardy. It’s a hearty and flavorful main course that centers around cross-cut veal shanks braised with vegetables, white wine, and broth. The name “Osso Buco” translates to “bone with a hole,” which is a nod to the marrow bone in the center of the veal shanks that gives the dish its signature richness.
Often served with a side of risotto or polenta, this dish is finished with a zesty gremolata—a mix of lemon zest, garlic, and parsley—that provides a fresh contrast to the richness of the meat.
The preparation of Osso Buco Alla Milanese requires patience and a few hours of cooking time to allow the flavors to meld together and for the meat to become tender and succulent. Once completed, the dish delivers a symphony of flavors and aromas that make it an unforgettable main course at any dinner gathering. This recipe serves 4-6 people, making it perfect for family dinners or small get-togethers.
Ingredients:
- 4 to 6 pieces of veal shanks (about 1 1/2 to 2 inches thick)
- 1/2 cup all-purpose flour
- Salt and freshly ground black pepper, to taste
- 1/4 cup olive oil
- 1/4 cup unsalted butter
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 2 cups beef or chicken broth
- 1 can (14 oz) crushed tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- Zest of 1 lemon
- 1/4 cup fresh parsley, chopped
Cooking Instructions:
- Prepare the Veal Shanks: Season the veal shanks with salt and pepper, then dredge them in flour, shaking off any excess.
- Brown the Meat: In a large heavy-bottomed skillet or Dutch oven, heat olive oil and butter over medium-high heat. Add the veal shanks and brown them on all sides for about 3-4 minutes per side. Transfer the browned shanks to a plate and set aside.
- Sauté Vegetables: In the same skillet, add the chopped onion, carrots, and celery. Sauté over medium heat until the vegetables are soft, about 8-10 minutes. Add the minced garlic and cook for an additional minute.
- Deglaze the Pan: Pour in the white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer and reduce by half.
- Combine Ingredients: Return the veal shanks to the skillet. Add the broth and crushed tomatoes. Stir in the bay leaves and thyme. Bring the mixture to a simmer.
- Braise the Dish: Cover the skillet or Dutch oven with a lid and transfer it to a preheated oven at 325°F (160°C). Braise for about 1 1/2 to 2 hours, or until the meat is tender and falling off the bone.
- Prepare the Gremolata: While the osso buco is cooking, combine the lemon zest and chopped parsley in a small bowl. Set aside.
- Serve: Once the osso buco is done, remove the bay leaves and discard them. Serve the veal shanks hot, topped with a sprinkle of the gremolata.
Extra Tips:
When browning the veal shanks, make sure not to overcrowd the pan, as this will prevent proper browning. It’s important to allow the meat to develop a deep color, which adds to the depth of flavor in the final dish.
If you find the sauce too thick after braising, you can thin it out with a little extra broth or water. Additionally, serving the osso buco with risotto alla Milanese (saffron risotto) is a traditional and delightful pairing that complements the richness of the dish.
Risotto Alla Milanese
Risotto Alla Milanese is a classic Italian dish that originates from Milan, known for its rich flavor and vibrant saffron-infused color. This creamy risotto is traditionally made with Arborio rice and is often served as a main course or a luxurious side dish. Its distinct yellow hue is achieved through the addition of saffron, which also imparts a delicate, aromatic flavor that perfectly complements the creaminess of the Parmesan cheese.
The dish is often associated with opulence and is a staple in Italian cuisine, making it a must-try for anyone looking to explore authentic Italian flavors.
The preparation of Risotto Alla Milanese requires a bit of patience and attentive stirring, but the result is well worth the effort. The key to achieving the perfect risotto lies in gradually incorporating hot broth into the rice, allowing it to absorb the liquid slowly and release its natural starches. This process creates a creamy texture that’s characteristic of a well-made risotto.
With a few simple ingredients and a little bit of time, you can recreate this iconic dish in your own kitchen and impress your family and friends with your culinary skills.
Ingredients for 4-6 servings:
- 2 cups Arborio rice
- 1 small onion, finely chopped
- 4 tablespoons unsalted butter
- 1/2 cup dry white wine
- 5-6 cups chicken or vegetable broth, kept warm
- A pinch of saffron threads
- 1 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Optional: 1 tablespoon olive oil for sautéing
Cooking Instructions:
- Prepare the Saffron: Begin by soaking the saffron threads in a small bowl with a couple of tablespoons of warm broth. Allow it to steep for at least 10 minutes to release its color and flavor.
- Sauté the Onion: In a large saucepan or skillet, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.
- Toast the Rice: Add the Arborio rice to the pan with the onions and stir to coat the grains with butter. Cook for about 2-3 minutes, until the rice edges become translucent.
- Deglaze with Wine: Pour in the white wine and stir continuously until it’s mostly absorbed by the rice. This step adds a depth of flavor to the dish.
- Add Broth Gradually: Begin adding the warm broth one ladleful at a time, stirring frequently. Allow the rice to absorb the broth before adding more. This process should take about 18-20 minutes.
- Incorporate Saffron: Once the rice is almost cooked, stir in the saffron-infused broth. Continue to cook, stirring constantly, until the rice is creamy and al dente.
- Finish with Butter and Parmesan: Remove the pan from heat, and stir in the remaining butter and grated Parmesan cheese. Season with salt and pepper to taste. Let it rest for a minute to allow the flavors to meld together.
- Serve Immediately: Risotto is best served immediately while it’s creamy and hot. Garnish with additional Parmesan cheese if desired.
Extra Tips:
Achieving the perfect consistency for Risotto Alla Milanese requires constant attention and stirring. This helps the rice release its starch, creating the creamy texture you’re aiming for.
Be sure to use a good quality saffron, as it’s the star ingredient in this dish. If your risotto is too thick, simply add a bit more broth to loosen it. Conversely, if it’s too runny, let it cook a bit longer until it reaches the desired consistency.
Always taste and adjust seasoning at the end, as the cheese and broth will add a fair amount of saltiness to the dish. Enjoy your authentic Italian risotto experience!
Eggplant Parmigiana
Eggplant Parmigiana is a classic Italian main course that offers a delightful combination of flavors and textures. This dish layers thin slices of eggplant with rich marinara sauce and melted cheese, all baked to perfection. It’s a beloved recipe that showcases the versatility of eggplant and the comforting nature of Italian cuisine.
Whether you’re serving it as a hearty family dinner or a special occasion meal, Eggplant Parmigiana is sure to impress.
The key to a successful Eggplant Parmigiana lies in the balance of flavors and the quality of ingredients. Fresh eggplants, high-quality mozzarella, and a flavorful marinara sauce come together to create a dish that’s both satisfying and comforting.
With a crispy top layer of cheese and a tender, flavorful interior, this recipe is a reflection of the classic Italian approach to cooking, where simplicity meets elegance.
Ingredients (Serves 4-6):
- 3 medium eggplants
- Salt
- 4 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup all-purpose flour
- 4 eggs
- 2 cups breadcrumbs
- Olive oil, for frying
- Fresh basil leaves, for garnish
Cooking Instructions:
- Prepare the Eggplant: Slice the eggplants into 1/4-inch thick rounds. Lay them on a baking sheet and sprinkle both sides with salt. Let them sit for about 30 minutes to release excess moisture. Rinse the slices under cold water and pat dry with paper towels.
- Set Up the Breading Station: In three separate shallow bowls, place the flour, beaten eggs, and breadcrumbs. Dredge each eggplant slice in flour, dip it in the eggs, and coat it with breadcrumbs. Make sure each piece is evenly coated.
- Fry the Eggplant: In a large skillet, heat olive oil over medium-high heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Transfer them to a paper towel-lined plate to drain excess oil.
- Assemble the Dish: Preheat your oven to 375°F (190°C). In a large baking dish, spread a layer of marinara sauce. Place a single layer of fried eggplant slices over the sauce. Sprinkle a portion of mozzarella and Parmesan cheese over the eggplant. Repeat the layers until all ingredients are used, finishing with a generous layer of cheese on top.
- Bake the Parmigiana: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is golden and bubbly.
- Serve: Allow the Eggplant Parmigiana to cool for a few minutes before serving. Garnish with fresh basil leaves.
Extra Tips: For a lighter version of Eggplant Parmigiana, you can bake the breaded eggplant slices instead of frying them. Simply arrange them on a greased baking sheet and bake at 400°F (200°C) for about 20 minutes, flipping halfway through.
This method reduces the oil content while still achieving a crispy texture. Additionally, using fresh mozzarella instead of shredded can add a creamier texture to the dish. Always let the dish rest a bit before serving; this allows the flavors to meld and makes it easier to slice.
Pork Saltimbocca
Pork Saltimbocca is a classic Italian dish that combines tender pork, savory prosciutto, and fragrant sage leaves, all brought together with a rich and flavorful sauce. This dish is perfect for a special dinner or any occasion where you want to impress your guests with a taste of Italy. The name “Saltimbocca” means “jumps in the mouth” in Italian, which perfectly describes the burst of flavors you’ll experience with each bite.
The combination of ingredients creates a harmonious blend of textures and tastes. The thinly sliced pork cutlets are wrapped with prosciutto and fresh sage, then lightly sautéed until golden brown. A splash of white wine and chicken broth creates a delicious sauce that beautifully complements the savory pork. This recipe serves 4-6 people and is sure to become a favorite at your dinner table.
Ingredients:
- 6 boneless pork loin cutlets, about 1/4 inch thick
- 12 fresh sage leaves
- 6 slices of prosciutto
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 3 tablespoons olive oil
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 2 tablespoons unsalted butter
- Lemon wedges for serving
Cooking Instructions:
- Prepare the Pork Cutlets: Place each pork loin cutlet between two sheets of plastic wrap. Using a meat mallet, gently pound them to an even thickness of about 1/4 inch. This helps in uniform cooking and tenderizes the meat.
- Assemble the Saltimbocca: Lay a slice of prosciutto on top of each pork cutlet, then place two sage leaves on top of the prosciutto. Use a toothpick to secure the sage and prosciutto to the pork.
- Coat with Flour: Season the flour with salt and pepper in a shallow dish. Lightly dredge each pork cutlet in the seasoned flour, shaking off any excess.
- Sauté the Pork: Heat olive oil in a large skillet over medium-high heat. Once hot, add the pork cutlets, making sure they aren’t overcrowded. Cook for about 3-4 minutes on each side until they’re golden brown and cooked through. Remove the cutlets from the skillet and set them aside.
- Make the Sauce: In the same skillet, pour in the white wine, scraping up any browned bits on the bottom of the pan. Allow the wine to reduce by half. Add the chicken broth and continue to cook until the sauce is slightly thickened.
- Finish the Dish: Lower the heat and return the pork cutlets to the skillet. Add the butter and let it melt into the sauce, basting the pork with the sauce to guarantee it’s well-coated and flavorful.
- Serve: Remove the toothpicks and transfer the pork saltimbocca to a serving platter. Spoon the sauce over the top and serve with lemon wedges on the side for a fresh citrusy touch.
Extra Tips:
When preparing Pork Saltimbocca, it’s important to use thinly sliced pork to guarantee even cooking. If the cutlets are too thick, they may not cook through properly.
Also, be sure to not overcrowd the skillet when sautéing, as this can cause the pork to steam rather than brown.
Finally, using a good quality white wine will enhance the flavor of the sauce, so choose one that you enjoy drinking. Serve this dish alongside a simple green salad or roasted vegetables for a complete and satisfying Italian meal.
Seafood Linguine With White Wine Sauce
Seafood Linguine with White Wine Sauce is a delightful Italian dish that harmonizes the fresh flavors of the ocean with a rich and aromatic sauce. This dish combines succulent seafood such as shrimp, scallops, and clams with perfectly cooked linguine, all enveloped in a light yet flavorful white wine sauce.
It’s an exquisite main course that’s both elegant enough for a special occasion and simple enough for a weeknight dinner. The key to this dish is its simplicity, allowing the natural flavors of the seafood to shine through, complemented by the aromatic notes of garlic, lemon, and herbs.
This recipe serves 4-6 people, making it perfect for a family dinner or a small gathering with friends. The preparation requires fresh seafood and a few staple ingredients, guaranteeing that the dish is both fresh and full of flavor. The white wine sauce adds a sophisticated depth, while the combination of fresh parsley and lemon zest provides a revitalizing finish.
Follow this recipe to create a truly memorable Italian dining experience right in your own home.
Ingredients:
- 1 pound linguine
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 pound shrimp, peeled and deveined
- 1 pound sea scallops
- 1 pound clams, scrubbed and cleaned
- 1 cup dry white wine
- 1 cup seafood or chicken broth
- 2 tablespoons unsalted butter
- 1 teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper to taste
- Zest and juice of 1 lemon
- 1/4 cup fresh parsley, chopped
Cooking Instructions:
- Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- Prepare the Seafood: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the shrimp, scallops, and clams to the skillet. Cook for 3-4 minutes, or until the shrimp are pink, the scallops are opaque, and the clams have opened. Remove seafood from the skillet and set aside.
- Make the Sauce: In the same skillet, add the white wine and broth. Bring to a simmer and allow to cook for about 5 minutes to reduce slightly. Stir in the butter, red pepper flakes, salt, and black pepper. Simmer for an additional 2-3 minutes.
- Combine and Serve: Add the cooked linguine to the skillet, tossing to coat in the sauce. If the pasta appears dry, add a bit of the reserved pasta water. Return the seafood to the skillet, gently tossing to combine everything. Add lemon zest, lemon juice, and parsley, tossing once more. Serve immediately, garnishing with additional parsley if desired.
Extra Tips:
When preparing Seafood Linguine with White Wine Sauce, make certain your seafood is fresh for the best flavor and texture. If using frozen seafood, make sure it’s fully thawed and patted dry before cooking.
Choose a good-quality dry white wine, such as Sauvignon Blanc or Pinot Grigio, for the sauce as it will enhance the dish’s flavor. Be careful not to overcook the seafood; it should be just done to maintain its tenderness.
Finally, don’t forget to taste the sauce and adjust the seasoning if necessary before adding the pasta and seafood.
Beef Braciole With Tomato Sauce
Beef Braciole with Tomato Sauce is a classic Italian dish that brings a touch of elegance to any dinner table. This traditional recipe features thin slices of beef rolled with a flavorful filling, then simmered in a rich tomato sauce until tender. The result is a deliciously hearty dish that pairs perfectly with a side of pasta or a crisp green salad.
Whether you’re hosting a dinner party or treating your family to a special meal, Beef Braciole is bound to impress with its robust flavors and mouthwatering aroma.
To create this dish, thin slices of beef are layered with a savory filling of breadcrumbs, herbs, and cheese, then rolled up and secured with kitchen twine. These bundles of flavor are then seared to perfection before being simmered in a homemade tomato sauce. The slow cooking process allows the beef to absorb the sauce’s rich flavors, resulting in a tender and juicy main course that’s full of Italian charm.
Serve it with a sprinkle of Parmesan cheese for an authentic touch.
Ingredients for 4-6 servings:
- 1 ½ pounds beef top round, thinly sliced
- 1 cup Italian breadcrumbs
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- 3 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 can (28 ounces) crushed tomatoes
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Kitchen twine
Cooking Instructions:
- Prepare the Filling: In a bowl, combine the breadcrumbs, Parmesan cheese, parsley, minced garlic, salt, and pepper. Mix well to create a uniform filling.
- Assemble the Braciole: Lay out the beef slices on a flat surface. Spread a generous amount of the breadcrumb mixture over each slice, leaving a small border around the edges. Carefully roll each slice into a tight cylinder and secure it with kitchen twine.
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Add the beef rolls and sear them on all sides until they’re browned. This should take about 6-8 minutes. Remove the beef rolls from the skillet and set aside.
- Prepare the Tomato Sauce: In the same skillet, add the chopped onion and cook until translucent, about 5 minutes. Add the crushed tomatoes, beef broth, oregano, and basil. Stir to combine and bring the sauce to a simmer.
- Simmer the Braciole: Return the beef rolls to the skillet, nestling them into the tomato sauce. Cover the skillet and reduce the heat to low. Allow the braciole to simmer for 1 ½ to 2 hours, or until the beef is tender and the flavors have melded together.
- Serve: Once cooked, remove the kitchen twine from the beef rolls. Slice them into pinwheels and serve with the tomato sauce. Optionally, garnish with additional Parmesan cheese and fresh parsley.
Extra Tips:
When preparing Beef Braciole with Tomato Sauce, it’s important to use thin slices of beef to guarantee they cook evenly and become tender. If the slices are too thick, you can use a meat mallet to pound them to the desired thinness.
Additionally, make sure the tomato sauce is well-seasoned, as it will be absorbed by the beef during cooking. For an extra depth of flavor, consider adding a splash of red wine to the sauce before simmering the beef. This dish can also be prepared ahead of time and reheated, allowing the flavors to develop even further.
Stuffed Shells With Ricotta and Spinach
Stuffed Shells With Ricotta and Spinach is a classic Italian dish that brings comfort and flavor to the table. This delightful main course combines al dente pasta shells filled with a creamy mixture of ricotta cheese and fresh spinach, all nestled in a rich tomato sauce and topped with melted mozzarella cheese. It’s a perfect dish for family gatherings, special occasions, or simply a cozy night at home. The combination of cheeses and spinach creates a filling that’s both nutritious and indulgent, making it a favorite among both adults and children.
The beauty of Stuffed Shells With Ricotta and Spinach lies in its simplicity and the harmony of its ingredients. The delicate spinach and creamy ricotta blend seamlessly together, offering a smooth texture and subtle flavors. When baked, the mozzarella cheese bubbles and browns to create a deliciously gooey topping, while the tomato sauce adds a tangy and slightly sweet contrast to the creamy filling.
This dish isn’t only satisfying to eat but also a joy to prepare, as it allows for creativity in the kitchen and the opportunity to add personal touches.
Ingredients for 4-6 servings:
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup fresh spinach, chopped
- 1 egg
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 4 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
Cooking Instructions:
- Prepare the Pasta: Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells in a large pot of boiling salted water according to package instructions, until they’re al dente. Drain and set aside to cool slightly.
- Make the Filling: In a large bowl, combine the ricotta cheese, chopped spinach, egg, 1/2 cup of the Parmesan cheese, garlic powder, oregano, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Stuff the Shells: Carefully fill each cooked pasta shell with a generous spoonful of the ricotta and spinach mixture. Take care not to overfill to prevent the shells from tearing.
- Assemble the Dish: Spread 2 cups of marinara sauce evenly over the bottom of a 9×13-inch baking dish. Arrange the stuffed shells in the baking dish on top of the sauce in a single layer.
- Top with Sauce and Cheese: Pour the remaining 2 cups of marinara sauce over the stuffed shells. Sprinkle the shredded mozzarella cheese evenly over the top, followed by the remaining 1/2 cup of Parmesan cheese.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the tops are slightly golden brown.
- Serve: Allow the dish to cool for a few minutes before serving. Garnish with fresh basil or parsley if desired.
Extra Tips:
When making Stuffed Shells With Ricotta and Spinach, it’s important to verify the pasta isn’t overcooked during the boiling process, as it will continue to cook in the oven.
If you prefer a bit of a kick, consider adding a pinch of red pepper flakes to the filling or sauce. For a more robust flavor, you can use a homemade marinara sauce or enhance store-bought sauce with additional herbs and spices.
Finally, if you have extra filling, it can be used as a filling for manicotti or as a base for a delicious lasagna.
Veal Marsala With Mushrooms
Veal Marsala with Mushrooms is a classic Italian dish that combines tender veal cutlets with the rich, savory flavors of Marsala wine and earthy mushrooms. This dish is perfect for a special evening dinner, offering a sophisticated taste that’s surprisingly easy to achieve.
The dish originates from Sicily, the region where Marsala wine is produced, and has become a staple in Italian cuisine for its delightful balance of flavors and textures. The dish is typically served with a side of pasta or polenta, making it a complete meal.
The Marsala wine, which is a fortified wine, adds a unique sweetness that complements the delicate flavor of the veal, while the mushrooms provide an earthy depth. This recipe serves 4-6 people, making it ideal for family gatherings or dinner parties.
Ingredients:
- 1 1/2 pounds veal cutlets
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 1 cup mushrooms, sliced
- 3/4 cup Marsala wine
- 1/2 cup chicken broth
- 2 tablespoons fresh parsley, chopped
Instructions:
- Prepare the Veal: Begin by seasoning the veal cutlets with salt and pepper on both sides. Dredge each cutlet in flour, shaking off any excess.
- Cook the Veal: In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat. Add the veal cutlets to the skillet and cook for about 2-3 minutes on each side until they’re golden brown and cooked through. Remove the veal from the skillet and set aside.
- Sauté the Mushrooms: In the same skillet, add the remaining 2 tablespoons of butter. Add the sliced mushrooms and sauté for about 5 minutes until they’re browned and tender. Stir occasionally to guarantee even cooking.
- Make the Sauce: Pour the Marsala wine into the skillet with the mushrooms and bring it to a simmer, scraping up any browned bits from the bottom of the skillet. Let the wine reduce by half, then add the chicken broth. Continue to simmer until the sauce thickens slightly.
- Combine and Serve: Return the veal cutlets to the skillet, spooning the mushroom sauce over them. Allow the veal to warm through in the sauce for about 2 minutes. Sprinkle with fresh parsley before serving.
Extra Tips:
To ascertain the veal is perfectly tender, avoid overcooking it. Veal is best when it’s cooked quickly over high heat to keep it moist.
If you prefer a thicker sauce, you can let it reduce further before adding the veal back to the skillet. For an even richer flavor, consider using a higher quality Marsala wine.
Pair the dish with a simple side of pasta or a fresh salad to complement the flavors of the veal and mushrooms.
