Recipes tagged with « Italian-American »
Sausage Stuffed Peppers Twist
Smoky sausage blended with panko fills sweet mini bell peppers. Roasted until skins dry and meat firms, edges char slightly for bite. Fresh herbs cut through richness. Swap pork for turkey or chicken sausage to lighten. Breadcrumbs bind, add crunch contrast. Quick bake, listen for sizzling starts and detect sausage firmness for doneness. A cheese swirl adds creamy sharpness. Watch pepper texture; flexible, not mushy. Simple, minimal fuss snack or starter with punchy layered flavors.
Cheesy Garlic Pull-Apart
A pull-apart garlic bread packed with mozzarella, roasted garlic, Italian herbs, and a subtle kick from smoked paprika plus crushed red pepper. Butter replaced with olive oil for depth. Cut carefully halfway through loaf in a criss-cross, stuffed generously, baked covered, then broiled for bubbly, golden cheese. Dipping sauce is creamy aioli with lemon zest and a pinch of smoked paprika, offering a smoky, bright contrast. Ideal for sharing or keeping all to yourself when nobody's watching.
Cheesy Spinach Artichoke Pizza
A crispy pan pizza topped with spinach and artichoke blended in cheeses plus a hint of mayo for creaminess. Fast roast at high heat for bubbly golden crust edges. Balanced sharp parmesan and melty mozzarella. Garlic powder and onion powder deepen flavor. Sauteed spinach drained to avoid sogginess. Artichoke hearts layered twice for texture and flavor contrast. Substitute Greek yogurt for mayo to cut fat or swap mozzarella for fontina for nuttier tone. Watch crust color and bubbling cheese not just time. Easy midweek pizza with pantry staples and fresh herbs. Serves eight hungry or four very hungry people.
Vanilla Mocha Biscotti Remix
Crunchy twice-baked cookies with a punch of coffee and vanilla scent. Replaced sugar with brown sugar for a deeper caramel note. Used whole wheat flour and almond butter swapping out part of butter. Shifts the texture, nutty and a bit chewy in spots. Mocha hints come from espresso powder instead of brewed coffee, sharper aroma. Chocolate drizzle optional but adds bite. Baking split into two sessions, watch for golden edges, listen for crisp cracks. Let cool fully between steps, no rush. Store airtight, they hold crisp for weeks. Watch dough consistency; should be sugar-cookie like but firmer. Perfect for dunking in morning brews or late-night nibbling.
Crispy Eggplant Cubes
Cubed eggplant salted to draw moisture, then triple-dipped in flour, egg wash, and a seasoned breadcrumb-Parmesan mix. Fried in hot oil till golden brown and crispy. Toss with fresh basil and Pecorino Romano for a twist. Serve with warmed spicy arrabbiata sauce. Timings flexible; rely on color, crunch, and aroma for doneness. A useful technique to avoid soggy bites while maximizing crisp. Substitutions for gluten-free and dairy included. Helpful tips for oil temp and drainage prevent greasy results. A hands-on kitchen classic with a hearty kick and sharp finish.
Spinach Ricotta Tortellini Pesto
Cook spinach ricotta tortellini until it bites back—not mushy. Keep a cup of starchy pasta water close; thick sauce doesn’t always spread well. Swap pine nuts for toasted walnuts—cheaper, deeper flavor. Replacing asiago with pecorino sharpens bite; add fresh basil leaves for a fresher punch. Toss pesto gently over pasta on low heat, pine nuts first, cheese next. Loosen sauce with pasta water only if necessary. Watch texture; sauce should hug noodles. Crack black pepper on top, skip red flakes if sensitive. Timing relies on sauce warming through, no boiling. A quick finish; avoid overcooking or the cheese clumps up.
Stuffed Italian Rolls
Strips of dough rolled around spicy Italian sausage and provolone cheese. Butter brushed, dusted with oregano, garlic salt, and pecorino. Baked till golden with crisp edges. Serve with robust tomato sauce for dipping.
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.