Italian Cooking Archives

Easy Italian Recipe: The Making of Spaghetti Puttanesca

Sunday, November 13th, 2011 at 6:51 pm 
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In case you would like to have a unique dinner party, and pamper your guests
I’ll give you the following  information.  Now you know people love pasta and Italian.

I  have a special suggestion for your main course.  It is “Spaghetti Puttanesca”, and

the list of ingredients are:

2 cans of Italian tomatoes (canned or fresh)

1 pound dried pasta

1/4 cup of high grade olive oil

2 – 3 minced garlic cloves

1 teaspoon oregano (fresh)

1/2 cup of black olives

1/4 cup of capers

4-6 anchovy fillets
(washed and chopped)

salt and pepper

Nicoise

1/2 cup of  parsley
(Italian parsley) for garnish

Be careful with the salt, however, as you receive plenty from the anchovies.

 

Today we have

easy Italian recipe

in video form.  It should be fun.  It is based on making Spaghetti

Puttanesca.   Have you ever tried it?   Here’s your chance:

Bear in mind this easy Italian recipe uses fish – anchovy, to be exact.   So if you are allergic

or don’t care for anchovies, you can skip this recipe.

 

 

Cooking Info Just For U Blog

Healthy Vegetarian Recipes: Eggplant Parmesan

Tuesday, August 2nd, 2011 at 11:54 am 
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Hi all. This is one of the

healthy vegetarian recipes

IMG_0882

Easter 2010

Eggplant Parmesan

Author:midwesternvegan

from  Allrecipes.com:

Original Recipe Yield is  8 to 10 servings

Prep Time: 25 Minutes

 Cook Time: 35 Minutes

Ingredients

  • 3 eggplant, peeled and thinly sliced
  • 2 eggs, beaten
  • 4 cups Italian seasoned bread crumbs
  • 6 cups spaghetti sauce, divided
  • 1 (16 ounce) package mozzarella cheese, shredded and divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 teaspoon dried basil

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
  3. In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
  4. Bake in preheated oven for 35 minutes, or until golden brown.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 487 | Total Fat: 16g | Cholesterol: 78mg

Healthy Home Cooking from Cooking.info-just-for-u.com/blogger

Quick Italian Salad: Cooking Video

Wednesday, July 20th, 2011 at 7:20 pm 
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Quick Italian Salad today for you.  Components are romaine salad (or any salad greens), cucumber, black olives, cherry tomatoes, carrots, pickled pepper, salt, italian seasoning, garlic powder/parsley, black pepper, olive oil, vinegar and  italian cheese blend.