Italian Club Sandwich

RECIPE

Yield
4 servings

Ingredients
1/2 (16-ounce) Italian bread loaf
1/4 cup Italian dressing
1/3 cup shredded Parmesan cheese
1/2 cup mayonnaise
1/2 cup mustard
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced mortadella or bologna
4 (1-ounce) provolone cheese slices
Romaine lettuce leaves
3 plum tomatoes, sliced
8 bacon slices, cooked and cut in half
Garnish: pimiento-stuffed green olives

Preparation
Cut bread diagonally into 12 (1/4-inch-thick) slices; arrange on a baking sheet. Brush slices evenly with Italian dressing, and sprinkle with Parmesan cheese.

Bake at 375° for 5 to 6 minutes or until lightly toasted.

Spread untoasted sides of bread slices evenly with mayonnaise and mustard. Layer 4 bread slices, mayonnaise side up, with salami, mortadella, and provolone. Top with 4 bread slices, mayonnaise side up; layer with lettuce, tomato, and bacon. Top with remaining 4 bread slices, mayonnaise side down. Cut in half, and secure with wooden picks. Garnish, if desired.

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Baked Italian Oysters

RECIPE

This hot appetizer is served on the half shell for an elegant presentation. The ground red pepper lends a subtle heat to the breadcrumb topping.

Yield
8 servings (serving size: 3 oysters)

Ingredients
1 1/2 (1-ounce) slices white bread
Cooking spray
1/3 cup sliced green onions
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1/4 cup Italian-seasoned breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 teaspoon fresh lemon juice
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
24 oysters on the half shell
8 lemon wedges

Preparation
Preheat oven to 450°.

Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 3/4 cup.

Heat a medium nonstick skillet coated with cooking spray over medium heat. Add onions, parsley, and garlic; cook 5 minutes, stirring constantly. Remove from heat; stir in fresh breadcrumbs, Italian breadcrumbs, and the next 4 ingredients (Italian breadcrumbs through black pepper). Place oysters on a jelly roll pan. Sprinkle breadcrumb mixture evenly over oysters.

Bake the oysters at 450° for 7 minutes or until the edges of the oysters curl. Serve with lemon wedges.

Nutritional Information
Calories:76 (30% from fat)
Fat:2.5g (sat 1g,mono 0.5g,poly 0.5g)
Protein:5.4g
Carbohydrate:7.7g
Fiber:0.4g
Cholesterol:26mg
Iron:3.3mg
Sodium:234mg
Calcium:77mg

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Italian BLT Sandwiches

RECIPE

Yield
Makes 4 servings

Ingredients
1/2 (16-ounce) Italian bread loaf
1/4 cup Italian dressing
1/3 cup shredded Parmesan cheese
1/2 cup mayonnaise
1/2 cup mustard
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced mortadella or bologna
4 (1-ounce) provolone cheese slices
Romaine lettuce leaves
3 plum tomatoes, sliced
8 bacon slices, cooked and cut in half
Garnish: pimiento-stuffed green olives

Preparation
Cut bread diagonally into 8 slices; arrange on a baking sheet. Brush slices evenly with Italian dressing, and sprinkle with Parmesan cheese.

Bake at 375° for 5 to 6 minutes or until lightly toasted.

Stir together mayonnaise and mustard; spread untoasted side of bread evenly with mayonnaise mixture.

Layer 4 bread slices, mayonnaise mixture side up, with salami and next 5 ingredients. Top with remaining 4 bread slices, mayonnaise side down. Secure with wooden picks. Garnish, if desired.

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Italian Brunch Casserole

RECIPE

Yield
Makes 8 servings

Ingredients
1 (8-ounce) package sweet Italian sausage
8 green onions, sliced (1 cup)
2 zucchini, diced (about 3 cups)
1 teaspoon salt
1/2 teaspoon pepper
1 (7-ounce) jar roasted red bell peppers, drained and chopped
1 (16-ounce) Italian bread loaf, cut into 1-inch cubes (about 8 cups)
2 cups (8 ounces) shredded sharp Cheddar cheese
6 large eggs
1 1/2 cups milk

Preparation
Remove and discard casings from sausage. Cook sausage in a large skillet, stirring until sausage crumbles and is no longer pink; drain.

Add green onions and next 3 ingredients to skillet. Sauté 4 minutes or until vegetables are tender. Stir in roasted bell peppers. Drain and cool.

Spread 4 cups of bread cubes in a lightly greased 13- x 9-inch baking dish. Top with half each of the sausage mixture and cheese. Repeat with remaining bread, sausage, and cheese.

Whisk together eggs and milk. Pour egg mixture over bread. Cover and chill 8 hours.

Bake, covered, at 325° for 1 hour or until bubbly and hot.

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Calzones with Italian Tomato Sauce

RECIPE

Deliver with potato chips and fresh fruit.

Yield
Makes 6 servings

Ingredients
1 pound lean ground beef
3 1/2 cups (14 ounces) shredded mozzarella cheese, divided
1 (6-ounce) can low-sodium tomato paste
1/2 cup frozen chopped spinach, thawed and drained
2 teaspoons Italian seasoning
2 (10-ounce) cans refrigerated pizza crust
Olive oil
Italian Tomato Sauce

Preparation
Cook ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink. Drain.

Combine beef, 2 1/2 cups cheese, and next 3 ingredients.

Unroll each pizza crust, and cut each crust into thirds. Roll each portion to a 5-inch circle. Spread 3/4 cup of meat mixture evenly over half of each circle. Moisten edges with water; fold dough over, pressing or crimping edges to seal. Place on a lightly greased baking sheet, and cut slits in tops to allow steam to escape. Brush with olive oil.

Bake at 375° for 25 to 30 minutes or until golden. Top with Italian Tomato Sauce; sprinkle with remaining cheese. Melt cheese under broiler, if desired.

Note: Freeze baked calzones up to 1 month, if desired. Thaw in refrigerator overnight. Wrap calzones in aluminum foil, and bake at 300° for 1 hour or until thoroughly heated.

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Italian Vegetable Pie

RECIPE

Yield
8 servings

Ingredients
2 teaspoons olive oil
1 cup chopped green bell pepper
1 cup chopped onion
1 cup chopped mushrooms
1 (12.3-ounce) package firm tofu, drained and crumbled
3 garlic cloves, minced
3 tablespoons tomato paste
1 teaspoon dried Italian seasoning
1 teaspoon fennel seeds
1/4 teaspoon crushed red pepper
1 (25.5-ounce) jar fat-free marinara sauce
6 cooked lasagna noodles, cut in half crosswise
Cooking spray
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Preparation
Preheat oven to 375°.

Heat oil in a large nonstick skillet over medium-high heat. Add the bell pepper, chopped onion, mushrooms, tofu, and garlic; sauté 3 minutes or until vegetables are tender. Stir in tomato paste, Italian seasoning, fennel seeds, crushed red pepper, and marinara sauce; bring to a boil. Reduce heat; simmer 10 minutes.

Arrange the noodles spokelike in the bottom of an 8-inch round baking dish coated with cooking spray. Spread 3 cups tomato mixture over noodles. Fold ends of noodles over tomato mixture, and top with the remaining tomato mixture and cheeses. Bake at 375° for 20 minutes.

Nutritional Information
Calories:307 (30% from fat)
Fat:10.4g (sat 4.4g,mono 3g,poly 2.1g)
Protein:19.7g
Carbohydrate:33.8g
Fiber:4.8g
Cholesterol:20mg
Iron:6.7mg
Sodium:444mg
Calcium:340mg

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Italian Potato Torta

RECIPE

Yield
4 servings (serving size: 1 wedge)

Ingredients
6 cups cubed peeled baking potato (about 1 3/4 pounds)
1/2 cup all-purpose flour
2 teaspoons olive oil
1/8 teaspoon salt
1 large egg
Cooking spray
1/4 teaspoon dried Italian seasoning
2 garlic cloves, minced
1 (14.5-ounce) can diced Italian-style tomatoes, drained
1 cup (4 ounces) shredded part-skim mozzarella cheese
3/4 cup (3 ounces) grated fresh Parmesan cheese
Thyme sprigs (optional)

Preparation
Preheat oven to 450°.

Place potatoes in a saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender. Drain. Return potatoes to pan; add flour, oil, salt, and egg. Mash potato mixture with a potato masher until smooth.

Spread potato mixture into a 9-inch round cake pan coated with cooking spray. Combine seasoning, garlic, and tomatoes; spread evenly over potato mixture. Combine cheeses, and sprinkle over tomato mixture. Bake at 450° for 25 minutes or until golden. Let stand 20 minutes. Cut torta into 4 wedges. Garnish with thyme, if desired.

Nutritional Information
Calories:459 (29% from fat)
Fat:14.6g (sat 7.7g,mono 5.3g,poly 0.7g)
Protein:23.1g
Carbohydrate:59.6g
Fiber:3.7g
Cholesterol:86mg
Iron:2.4mg
Sodium:927mg
Calcium:533mg

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Italian Bread Salad

RECIPE

Yield
Makes 8 servings

Ingredients
10 (1-inch-thick) stale Italian bread slices, cut into 1-inch cubes
6 plum tomatoes, chopped
1 small purple onion, chopped
1/4 cup chopped fresh or 1 teaspoon dried basil
1/4 cup chopped fresh or 1 teaspoon dried oregano
Balsamic Dressing

Preparation
Combine first 5 ingredients in a large bowl; add Balsamic Dressing, tossing gently.

Let stand 20 minutes before serving.

Nutritional Information
Calories:165
Fat:4g
Cholesterol:0.0mg
Sodium:304mg

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Italian Sausage and White Beans

RECIPE

Yield
4 servings (serving size: 1 cup)

Ingredients
12 ounces sweet Italian turkey sausage
Cooking spray
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/2 teaspoon bottled minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1 (19-ounce) can cannellini beans or other white beans, drained
1 (14.5-ounce) can diced Italian-style tomatoes, undrained

Preparation
Remove casings from sausage.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper, onion, and garlic; sauté 3 minutes. Add sausage, and cook 8 minutes, or until browned, stirring to crumble. Stir in oregano and remaining ingredients; reduce heat to medium-low. Cook 5 minutes or until thoroughly heated.

Nutritional Information
Calories:266 (29% from fat)
Fat:8.5g (sat 2.4g,mono 3.1g,poly 2.8g)
Protein:21.4g
Carbohydrate:24.9g
Fiber:6.7g
Cholesterol:72mg
Iron:4.3mg
Sodium:851mg
Calcium:85mg

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Italian-Style Meat Loaf

RECIPE

Line the bottom part of the broiler pan with aluminum foil for easy cleanup.

Yield
6 servings (serving size: 2 slices)

Ingredients
1 1/2 pounds 92% lean ground beef
1 cup fat-free tomato-basil pasta sauce, divided
1/2 cup Italian-seasoned breadcrumbs
1/2 cup (2 ounces) preshredded fresh Parmesan cheese
1/2 cup finely chopped onion
1/3 cup chopped fresh flat-leaf parsley
1 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large egg whites
Cooking spray

Preparation
Preheat oven to 350°.

Combine beef, 1/2 cup pasta sauce, and remaining ingredients except cooking spray in a large bowl. Shape beef mixture into an 8 x 4-inch loaf on a broiler pan coated with cooking spray. Brush remaining 1/2 cup pasta sauce over top of meat loaf. Bake at 350° for 1 hour and 10 minutes or until a thermometer registers 160°. Let stand 10 minutes. Cut loaf into 12 slices.

Wine Note: Anything Italian-style seems like a candidate for Chianti, but with a humble meat loaf like this, I like something more full-bodied. A California syrah has enough concentration to mirror the density of the ground beef, and it makes the meat loaf seem just a bit grander. Try Arrowood's Grand Archer 2001 Syrah from Sonoma County, California (about $20). -Karen MacNeil

Nutritional Information
Calories:263 (42% from fat)
Fat:12.1g (sat 5.7g,mono 4.7g,poly 0.6g)
Protein:27.8g
Carbohydrate:11.9g
Fiber:1.4g
Cholesterol:67mg
Iron:3.3mg
Sodium:859mg
Calcium:175mg

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Chopped Italian Salad

RECIPE

Antipasto ingredients are sliced and diced to make a fun, flexible chopped salad. We've thrown in our favorites, and so should you. Add the dressing ingredients to the bowl, too, and mix them when you toss the salad--it's the Italian way.

Yield
4

Ingredients
1 head romaine lettuce (about 1 1/4 pounds), cut into 1-inch squares (about 3 quarts)
1/4 pound sliced pepperoni, chopped
1/3 cup drained sliced pimientos (one 4-ounce jar)
1/3 cup chopped red onion
1 1/2 cups drained, rinsed, and chopped canned artichoke hearts (one 15-ounce can), or 1 1/2 cups pitted and chopped green or black olives
3 tablespoons red- or white-wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 cup grated Parmesan

Preparation
1. In a large glass or stainless-steel bowl, combine the romaine, pepperoni, pimientos, onion, and the artichoke hearts or olives. Toss to combine.

2. Add the vinegar, oil, salt, pepper, and Parmesan to the bowl. Toss thoroughly to combine the ingredients.

Variations:: · Use chopped salami or prosciutto instead of the pepperoni.: · Add some chopped pepperoncini to spice up the salad.: · Try a cup of drained and rinsed canned chickpeas instead of the artichoke hearts.: · Diced provolone cheese would make a nice addition.: · Stir in about a third of a cup of thin-sliced basil leaves.

Wine Recommendation: The Piedmontese drink more of their native barbera than they do any other wine because its crisp acidity and bright blackberry flavors are at home with so many dishes. Try a Barbera d'Alba with this salad and you may become a convert yourself.

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Italian Chicken & Vegetable Kabobs

RECIPE

Prep Time: 15 minutes
Cook Time: 15 minutes

Yield
4 servings

Ingredients
1 3/4 cups Wish-Bone® Italian Dressing
1/4 cup chopped fresh basil leaves
2 tablespoons chopped parsley
1 tablespoon lemon juice
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
4 cups cut-up vegetables (red bell pepper, onion, zucchini, eggplant, yellow squash and mushrooms)
6 cups mixed salad greens

Preparation
1. For marinade, combine Wish-Bone® Italian Dressing, basil, parsley and lemon juice in medium bowl; set aside.

2. Alternately thread chicken and vegetables on 4 skewers. Place kabobs in large, shallow nonaluminum baking dish or plastic bag. Pour 1 1/4 cups prepared marinade over kabobs; refrigerate remaining marinade. Cover, or close bag, and marinate in refrigerator, turning skewers occasionally, about 1 hour.

3. Remove kabobs from marinade, discarding marinade. Grill or broil kabobs, turning and basting with 1/4 cup refrigerated marinade, 15 minutes or until vegetables are tender and chicken is thoroughly cooked.

4. To serve, toss remaining refrigerated marinade with greens, then top with kabobs.

Substitution: Also great with Wish-Bone Light Italian Dressing.

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Italian Ribeye Steak

RECIPE

Marbled ribeye steaks require little embellishment to deliver satisfying flavor. Total time: 45 minutes.

Yield
4 servings (serving size: 3 ounces steak and 1 lemon wedge)

Ingredients
1 teaspoon chopped fresh rosemary
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 (8-ounce) ribeye steaks, trimmed and cut in half crosswise
Cooking spray
4 lemon wedges

Preparation
Combine first 4 ingredients in a bowl, stirring well. Rub rosemary mixture evenly over both sides of steaks. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 2 1/2 minutes. Turn steaks over; cook 2 minutes or until desired degree of doneness. Let steaks stand 10 minutes. Serve with lemon wedges.

Nutritional Information
Calories:238 (39% from fat)
Fat:10.3g (sat 3.9g,mono 4.1g,poly 0.4g)
Protein:33g
Carbohydrate:1.4g
Fiber:0.3g
Cholesterol:103mg
Iron:2.4mg
Sodium:304mg
Calcium:24mg

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Italian Recipes Introduction

Italian cuisine can differ greatly from region to region. Often people not totally familiar with the range of foods in Italy assume everything is spaghetti and pizza when that is not the case. Italy is well known for its wines, risotto (rice dishes), cured hams, pasta, cheeses, breads, and numerous other culinary delights.

Here you can learn how to cook Italian food by yourself from many popular Italian recipes. Just do it and enjoy the great taste now!

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