Recipes tagged with « Italian-American »
Twisted Bowtie Lasagna
Bowtie pasta cooked al dente, tossed in a rich meld of browned turkey, caramelized shallots, garlic, and fresh oregano. Cheese mix swapped with cottage cheese and provolone, stirred into the sauce before simmering. Pasta drenched in a spiced arrabbiata replacing classic marinara for a deeper kick. Broiled cheese topping—mozzarella and pecorino—melts to golden bubbles. Timings adjusted; watch sauces thicken and meat settles. A practical riff on layered comfort, ditching noodle sheets for quick pasta, and swapping beef for lighter turkey. Season smart, avoid watery cheeses, and handle heat with a vigilant eye.
Creamy Marsala Chicken Pasta
Bite-sized chicken cubes seared in olive oil, seasoned simply with salt and black pepper. Mushrooms, onions, and garlic sweat slowly until fragrant, releasing earthy aroma. Chicken reintroduced with a blend of chicken broth, cream, Marsala wine, and seasonings. Penne pasta cooks submerged in this mix, absorbing rich flavors. Cornstarch slurry thickens sauce to velvety consistency. Fresh parmesan and parsley scattered for bite and color. Substitutions include turkey breast for chicken, dry sherry for Marsala, and oat milk for heavy cream in a pinch.
Yogurt Flour Pizza Dough
Simple dough made from Greek yogurt and flour. Mix, rest, knead. Parbake, top, bake again. Flexible toppings. Greek yogurt gives tang and moisture, flour provides structure. No yeast. Fast, easy, reliable. Ideal for quick homemade pizzas when time is tight. Use all-purpose or bread flour, adjust moisture. Parbaking creates stable crust that won’t sog. Cheese melts, sauce bubbles, edges crisp. Substitute non-dairy yogurt or add herbs for twist. Keep flour handy for sticky dough. Watch dough texture, not clock. Visual and tactile cues lead to best results.