RECIPE: https://www.fifteenspatulas.com/tiramisu

You can make this luscious dessert completely ahead of time!
This is an authentic style Italian tiramisu made with mascarpone, ladyfingers, and espresso. It’s completely make-ahead, so it’s great for parties where you want to get as much done ahead of time as possible.

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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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Playing around in my kitchen with different recipe is also my hobby. I love lasagna and was wondering how will it taste with if I make it with influence of Indian spices and here is my experiment is how turn out. I named it chutney veggie lasagna as it reflect Indian flavors in it and i kinda like it to read it that way

For detail ingredients and printable recipe please click here http://www.crazy4veggie.com/chutney-veggie-lasanga-fusion-recipe/

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Who does not love Tiramisu!? It is a classic for a reason. I make mine with Amaretto liqueur. Trust me, it’s the best way.
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A trained chef, entrepreneur and ‘King of the Jungle’ Gino is a man of many talents. His real passion is food and he loves taking ingredients and creating something special. A believer that everyone can cook, his recipes are simplicity at its best promising maximum satisfaction from minimum effort.

“Gino D’Acampo” “Good Food” learn fish taste flavour cuisine italy “Essential Ingredients” recipes chef “pasta sauces” “italian cooking” starter “main course” dessert antipasti insalata biscetta spaghetti amaretto “gino dicampo” “gino dacampo”

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Giada’s Cioppino is a recipe for the books!

Get the recipe: https://www.foodnetwork.com/recipes/giada-de-laurentiis/cioppino-recipe-1916710

Cioppino
Recipe courtesy of Giada De Laurentiis
Total: 1 hr 30 min
Prep: 30 min
Cook: 1 hr
Yield: 6 servings
Level: Easy

Ingredients

3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks

Directions

Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.

Ladle the soup into bowls and serve.

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Be sure to have your ANNOTATIONS turned ON in order to see the ingredients and other printed directions.

Veal (or Pork) MEATBALL LASAGNE from Scratch /Italian restaurant recipe

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The Oh She Glows Cookbook is quickly becoming my new favourite cookbook! I’ve tried about two dozen recipes so far and have loved 99% of them! This Italian Marinated Mushroom recipe tops the list of favourites. I highly recommend checking out this book!

Stay tuned for more recipe reviews!

Ingredients:
2 pounds mushroom caps
2 tablespoons olive oil
1/2 cup shallots (I used sweet onion instead)
2 large cloves minced garlic
1/3 cup fresh parsley (I used fresh thyme instead)
1/2 teaspoon dried thyme
2 tablespoons oil
1/2 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon pepper
3-4 tablespoons balsamic vinegar

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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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Steve Martorano teaches you how to cook simple italian food made with the freshest ingredients. In this episode of Yo Cuz! The Italian-American Cook Steve teaches you how to make fresh mozzarella.

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Everybody loves a perfectly cooked chicken cutlet—that’s something we can all agree on. So to learn how to do it right, we went right to the source, the master of cutlets: Frank Pinello—owner of Best Pizza in Williamsburg, Brooklyn—and his nonna.

We first tried Frank’s grandmother’s cooking on our episode of Chef’s Night Out with Best Pizza, and we’ve been thinking about it ever since. This cutlet is baked in the oven—not fried—and is served in a lemony sauce with garlic and parsley. As his nonna likes to say, “Viva Santa Fortunata!”

Read the recipe on MUNCHIES: http://bit.ly/Nonna-Cutlets

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