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Italian Recipes

italian recipes

italian Soup

1 onion chopped
1 stalk celery diced
1 clove garlic minced
1/2 lb. fresh mushrooms sliced
2 Tbsp. oil
1/4 cup soy sauce
1/2 cup hulled barley
1/2 tsp. salt
1/2 tsp. garlic powder
1 tsp. dill
1 tsp. chopped fresh parsley
5 cups water
1-2 carrots

In a large pot, combine onion, celery, garlic, and mushrooms with oil and sauté for 5 minutes. Add barley, soy sauce, seasonings, and water. Bring to a boil, and simmer for 2 to 3 hours. About 45 minutes before it's done, add the chopped carrots.

italian recipes

Fettuccine with Lobster

2 (1-1/2 lb. each) lobsters, steamed and cooled
1/2 cup mint leaves
1/2 cup basil leaves
1 cup parsley leaves
2 cloves garlic
4 tbsp. capers, drained
4 medium plum tomatoes, roughly chopped
1 tbsp. crushed red pepper
1 tbsp. freshly ground black pepper
1/2 cup extra-virgin olive oil

Bring 6 quarts water to boil and add 2-tbsp. salt. Crack the lobster’s shells and remove meat. Cut tail into 1/2-inch slices and claws into 3 pieces. Set aside tomalley.
In a blender, mix mint, basil, parsley, garlic, capers, tomatoes, black and red pepper and extra-virgin olive oil to form smooth paste. If needed, add a little more olive oil. Pour pesto and lobster into large serving bowl.
Cook fettuccine according to package instructions until al dente and drain well. Pour hot pasta in bowl with lobster and toss like a salad until well mixed and serve immediately.

italian recipes

White Bean & Sausage Soup (Serves:6)

2 teaspoons olive oil
1 pound Italian link sausage, sliced thin
1 cup diced onion
1 large carrot, diced
2 stalks celery, sliced thin
4 large garlic cloves, minced
2 tablespoons flour
3 teaspoons low-salt granulated beef stock
8 cups water
1/2 cup dry sherry or white wine
1 cup uncooked elbow macaroni
1 can (15 ounces) white kidney beans, drained
1 can (7.5 ounces) chick peas, drained
Freshly grated Parmesan cheese

Heat the olive oil in a stock pot or stew pot over medium-high heat. Add the sausage slices and sauté until browned, about 5 minutes. Remove from pot and drain on paper towels. Add the onions, carrots and celery to pot. Sauté for 2 minutes, until slightly softened. Add the garlic and sauté for 1 more minute. Add flour and stir well; cook for 1 more minute. Gradually stir in beef granules. Add water and sherry or wine. Bring to a boil; reduce heat, cover and simmer for 10 minutes. Return sausage to pot. Uncover and bring to a boil. Add the beans and the pasta. Cook for 10 minutes or until pasta is tender. Taste for seasonings. Serve, passing cheese separately

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