Four Cheese Tortellini with Italian Sausage Recipe EASY

Here’s another Easy 30 minute meal recipe, using Four Cheese Tortellini Pasta, & Italian Sausage.. This Meal is perfect to make on a busy weekday, when your in a hurry.. Or just looking to throw a Meal together on the go.. this Recipe is perfect!
Enjoy.

Four Cheese Tortellini Pasta Recipe can be found here..

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Get the recipe for Italian Cream Cheese and Ricotta Cheesecake at: http://allrecipes.com/recipe/154297/italian-cream-cheese-and-ricotta-cheesecake/

From top to bottom, this Italian dessert is all cheesecake, and its exceptional light creaminess will win you over at first bite. Combine cream cheese with ricotta cheese, sugar, eggs, lemon juice, vanilla, cornstarch, flour, butter and sour cream. Bake in a springform pan and serve thin, dreamy slices with fresh fruit.

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Caseificio La Fattoria in Battipaglia, in the Campania region of southern Italy, makes fresh mozzarella with buffalo milk that can weigh up to 88 lbs. The dairy makes the mozzarella in a variety of shapes and sizes, but its brightest star is called Zizzona, which takes its name from a word in the local dialect that means ‘a mother’s breast.’

“The Zizzona of Battipaglia is a very big buffalo mozzarella,” Production Manager Gennaro Paraggio told INSIDER.

“The peculiarity of it is that there is a nipple on top of the mozzarella which reminds of a mother’s breast because it releases milk. The name Zizzona comes from a word in our local dialect which means ‘a mother’s breast’ that releases milk.”

Caseificio La Fattoria was established in 1988 by the Paraggio family to honor a generations-old tradition started in 1930. Overall, the dairy makes over 9 tons of mozzarella a day, 4,000 of which are Zizzonas.

“The Zizzona is made so that the dough inside is solid, strong, but it also has to have a web-like structure,” said Paraggio. “This means it has to be able to hold milk inside. The same milk that is used during production. So that when you cut it open, the plate is filled with milk, and when you eat it, your mouth is filled with fresh milk as well.”

During our visit to the dairy, we saw how a 66-pound Zizzona is made. 

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#Mozzarella #Italy #FoodInsider

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Join Chef Joe Borio, host of, “Cooking Italian with Joe”, as he shares a delicious recipe for an Italian favorite, Garlic Bread. But this is no ordinary Garlic Bread, oh no. This is Garlic Bread roasted with 5 Italian cheeses melted over a bed of Caramelized Onions! You can visit old Italy and make this delicious appetizer in your own kitchen. This is a simple fun and delicious recipe you can make quickly to make your next dinner with your family a trip back in time to old Italy.

The post How to Make World’s Best Garlic Bread with Cheese Cooking Italian with Joe (VIDEO) appeared first on Italian Recipe Videos.

RICOTTA CHEESE CAKE:
3 lbs Whole Milk Ricotta
8 extra large Eggs
1 1/2 cup Sugar
1/4 cup Anisette Liqueur
Zest of 1 Lemon
1/4 cup Citron (diced candied fruit)
1/2 cup (approx) Graham Cracker Crumbs

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Giada shares her secrets for making traditional Italian lasagna

Get the recipe: https://www.foodnetwork.com/recipes/giada-de-laurentiis/classic-italian-lasagna-recipe-1941225

Classic Italian Lasagna
Recipe courtesy of Giada De Laurentiis
Total: 1 hr 15 min
Prep: 30 min
Cook: 45 min
Yield: 6 servings
Level: Intermediate

Ingredients

Bechamel Sauce:
5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
1/2 cup all-purpose flour
4 cups whole milk at room temperature
Pinch freshly grated nutmeg
1 1/2 cups tomato sauce, recipe follows
Salt and white pepper
1/4 cup extra-virgin olive oil
1 pound ground chuck beef
Salt and pepper
1 1/2 pounds ricotta cheese
3 large eggs
1 pound lasagna sheets, cooked al dente
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/4 cup freshly grated Parmesan

Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

Directions

Bechamel Sauce:
Preheat oven to 375 degrees F.

Bechamel sauce:

In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.

In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.

In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.

Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.

Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.

Simple Tomato Sauce:
In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

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How about a trip to Rome Italy today in my kitchen as we make Cacio e Pepe with Pasta! I have the best recipe for you from Rome Italy and the Borio family Cucina. OMG!!! Call the family, fire up the stove, and let’s have some family time around the table with pasta as pasta always make life better. Join Celebrity chef, Joe Borio, host of the YouTube cooking show, Cooking Italian with Joe, as he shares a great, simple, delicious, recipe from nonna Borio and family. This is an easy, delicious, and addictive recipe that is so simple and delicious that will impress your family, friends, or your next get together. A delicious taste and feel of old Italy you will want to share with your family for generations to come.
Buy your next bottle of Vito and Joe’s Italian Olive Oil, EVOO! “A trip to Italy in a bottle”

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The making, stirring, and braiding of mozzarella could be considered a fine art in the cheese making production.

To see first hand how it is made, we went to Caseificio Andriese cheese factory in Bari, south Italy.

It all starts from blocks of curd which are called “cagliata” in Italian: these come from milk when it is drained of its whey.

Fresh curd is chopped and kneaded in hot water and salt. This is the “filatura” (spinning) and it lasts around 10-15 minutes. It takes around 10 kg of curd and 10 litres of milk to make 1 kg of mozzarella.

When the cheese is ready, it can be shaped in braids, knots, and even piglets. It can also be smoked, seasoned, or filled with other ingredients to make “burrata.”

The factory we visited has a 500 gram “bomb” as its very own speciality.

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The secret to Domenica’s gnocchi is to use the right potatoes. And she lives in the right place, as the mountain village of Montese in Emilia Romagna is famous for its potatoes – it even has a DOP for them. Her ratio is 1 kilo of potatoes for every 300g of flour and, in her hands, this makes deliciously light gnocchi.

And big thanks to Renata and Raf Giacobazzi for the introductions. www.giacobazzis.co.uk

See you every Thursday for a scrummy helping of Pasta Grannies!

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