Tuna Salsa and Tomato Spaghetti

A delightful spaghetti recipe from many various spaghetti dish. This Italian food has a flavour touch of tuna meat and the spicy bite makes this food recipe more special . For a beginner cooking spaghetti won't take long time either.

Ingredients :

350g Spaghetti ( or another long pasta )
140g can Tuna in brine, drained
500g Fresh tomatoes
1 Red Onion
2 tablespoonful Olive oil
1 Red chilli, halve, deseed, finely chopped


Cooking Direction :

Cook the spaghetti / pasta according to the package instructions

While waiting, Finely chop the Onion and Tomatoes
Heat oil in a large saucepan.
Pour in the chopped onion and tomatoes
Add the chopped chilli
Gently heat through for a few minutes, Stir well

Drain the pasta, add to the sauce
Break up the tuna, add to the pan
season, and toss well

serve this tuna spaghetti for 4


See the other Delicious Italian Recipes

• Stuffed Roast Chicken
• Seafood Risotto
• Pasta e Ceci (Roman Chickpeas Soup)
• Lasagna
• Mushroom Lover Pizza
• Goat Cheese Grilled Pizza
• Fresh Tuna Pizza
  

Fresh Tuna Pizza

Fresh Tuna Pizza. A healthy food pizza recipe. It's an easy recipe and quick prepare.
The taste of fresh tuna giving you a delightful dish.








Ingredients :

1 pizza dough roll out to a 10 inch round ( see " Pizza Dough Recipe ")
1 teaspoonful olive oil
400g tomatoes, skinned and sliced
100g Cheddar cheese
200g canned Tuna, drained
1/2 teaspoonful mixed herbs
salt and pepper, to taste
7-10 black olives, stoned


Method :

Preheat oven to 220C / 425F

Brush the Pizza Dough with oil.
Arrange the sliced tomatoes
Sprinkle with half of the cheese

Arrange the Tuna evenly around the outside of the Pizza dough
Sprinkle with the mixed herbs. Season with salt and pepper

Finish with the remaining of cheese
Arrange the olives in a ring near the center of the circle

Brush with oil
Cook in the Oven
Turn the oven heat down to 190C/375C/gasmark5 after 10 minutes.
Cook for further 20 minutes, or till the cheese melted and the pizza golden brown

Serve Hot


Another Pizza Topping Recipes :

• Mushroom Lover Pizza
• Goat Cheese Grilled Pizza

Also check for my other Italian Recipe :

• Stuffed Roast Chicken
• Seafood Risotto
• Pasta e Ceci (Roman Chickpeas Soup)
• Lasagna
  

Goat Cheese Grilled Pizza

A special Pizza Recipes variation. Goat Cheese Grilled Pizza. We usually cook pizza with oven. But this Italian food recipe gives a Grilled Flavour for the pizza. And the aromatic goat cheese gives you the traditional taste of cheese pizza Italiana.

Goat Cheese Grilled Pizza

Ingredients :

1 Pizza Dough ( see " Pizza Dough Recipe ")
1 cup Red Bell Pepper Rings
1 cup Red Onion, Sliced, seperated into rings
2 ounces Herbed Goat Cheese, Crumbled
Cooking spray


Cooking Direction :

Mix the red bell pepper and onion in a small bowl, set aside

Prepare grill. Place red bell pepper and onion on grill rack coated with cooking spray, grill about 12 minutes or till golden brown. Set aside

Place 1 crust ( pizza dough ) on grill rack coated with cooking spray, grill about 3 minutes or till puffy and golden brown.
Turn crust, grill-ark side up, brush with half of oil mixture.

Top with the grilled vegetables ( bell pepper and onion ) and Goat Cheese Cover and grill about 5 minutes or till cheese melted and crust is lightly brown

Served Hot


Another Pizza Topping Recipes :

• Mushroom Lover Pizza
• Fresh Tuna Pizza
  

Also check for my other Italian Recipe :

• Stuffed Roast Chicken
• Seafood Risotto
• Pasta e Ceci (Roman Chickpeas Soup)
• Lasagna

Mushroom Lover Pizza

Mushroom Lover Pizza . A special tasty mushroom pizza. This Food recipe suitable for mushroom lovers. You can combine any type of mushrooms you desired for this pizza recipe.

Pizza Topping Recipes
Mushroom Lover Pizza

Ingredients :

1 pizza dough ( see Recipe " Pizza Dough " )
1 tablespoonfull Cornmeal
1 cup Oyster Mushroom caps, sliced
1 cup Cremini mushrooms, sliced
1/4 cup Shallots, thinly sliced
1 teaspoonful dried Italian seasoning
/4 teaspoonful Pepper
1/4 cup graound fresh Parmessan Cheese
1/4 cup Fontina or Swiss Cheese, shredded


Cooking Direction :

Preheat oven at 500
Arrange Sliced mushrooms and shallots over dough
Sprinkle with Italian seasoning and pepper
Top with Cheese
Bake till crust is golden brown ( about 10 minutes )

Served hot


Another Pizza Topping Recipes :

• Fresh Tuna Pizza
• Goat Cheese Grilled Pizza
  

Also check for my other Italian Recipe :

• Stuffed Roast Chicken
• Seafood Risotto
• Pasta e Ceci (Roman Chickpeas Soup)
• Lasagna

Pizza Dough

Pizza .. an Italian Food and also a very famous food recipes all over the world. You can buy Pizza Dough instant at stores, there're many brand of them. But you can also make your own at home.
Making Pizza Dough isn't too difficult but it will take over a day to get the perfect form and taste. You can try this basic Pizza Dough Recipe .

Good Luck Makes 1 lb Pizza Dough enough for 2 ( 9 inch ) pizzas

Ingredients :

1 (1/4-ounce) package active dry yeast (2 1/4 teaspoonful)
1 3/4 to 2 cups all-purpose flour
additional all-purpose flour for kneading and dredging
3/4 cup warm water (105-115F)
1/2 tablespoonful olive oil
1 1/2 teaspoonful salt


Cooking Direction :

Mix in a measuring cup the yeast, 1 tablespoonful flour, and 1/4 cup warm water.
Stir and let stand till the mixture appears creamy on surface, about 5 minutes. ( If it doesn't, discard and start over with new yeast )

Mix 1 1/4 cups flour and salt in a large bowl, Stir
Add the yeast mixture, oil, and remaining 1/2 cup warm water. Stir till smooth
Stir in enough of remaining flour (1/4 to 1/2 cup) for dough to come away from side of bowl

Knead dough on a work surface with floured hands, reflouring work surface and hands when dough becomes too sticky, till dough is smooth, soft, and elastic, about 8 minutes.

Divide dough in half and form into 2 balls, then generously dust balls all over with flour and put each in a medium bowl

Cover bowls with plastic wrap and let dough rise till doubled in bulk, about 1 1/4 hours Dough can be allowed to rise, covered and chilled, 1 day

Bring to room temperature before kneading



at this point the pizza dough is ready to receive your preferred topping
( see Pizza Topping Recipes at the bottom of the page )

Cook the pizza in a regular oven at 500f (260C) heat for about 25 minutes

The Cheese if present in the recipe should be added 10 minutes before removing the pizza from the oven

To check for readiness, lift one side of pizza. The pizza is ready when the bottom surface is light brown


Pizza Topping Recipes :

• Mushroom Lover Pizza
• Goat Cheese Grilled Pizza
• Fresh Tuna Pizza
  

Also check for my other Italian Recipe :

• Stuffed Roast Chicken
• Seafood Risotto
• Pasta e Ceci (Roman Chickpeas Soup)
• Lasagna

Wild Mushroom Lasagna ( Vegetarian Lasagna )

Wild Mushroom Lasagna gives you another unique flavour of lasagna. Fulfilling with fresh mushroom without meat, so this italian recipe is a suitable alternative from many vegetarian recipes for lasagna lovers.

Yes it's truely Vegetarian Lasagna Recipe

Ingredients :

For the Béchamel sauce :

3 tablespoonful unsalted butter
2 1/2 tablespoonful all-purpose flour
3 cups whole milk, heated
1 clove garlic, crushed
3/4 teaspoonful salt
1/8 teaspoonful black pepper

For mushroom tomato sauce :

2 cups boiling water
1 ounce dried porcini mushrooms (1 cup)
1 cup medium onion, chopped
2 tablespoonful extra-virgin olive oil
2 (14- to 15-ounce) tins cubed tomatoes in juice
Pinch of sugar
2 tablespoonful chopped fresh basil
1/2 teaspoonful salt


For assemble :

12 long ruffle-edged dried lasagne noodles (not boil)
5 ounces finely ground Parmigiano-Reggiano (1 3/4 cups)


Method :

Make the béchamel :

Heat butter in a 2-quart heavy saucepan over medium low heat till melted.
Add flour and cook with over low heat, whisking for about 3 minutes.
Add hot milk in a fast stream, whisking impassioned, and whisk in garlic and salt.
Bring to a boil, whisking.
Reduce heat and simmer. Whisking periodically for about 10 minutes, then remove garlic and add
pepper.

Make the mushroom tomato sauce :

Pour boiling water over porcini in a bowl and let stand until softened, about 20 minutes.
Lift out porcini, squeezing excess liquid back into bowl, then rinse to remove any grit.
Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl.
Chop porcini and add to soaking liquid.

Cook onion in oil in a 12-inch heavy frying pan over medium heat.
Stirring occasionally, till softened, about 4 - 5 minutes
And then stir in tomatoes with juice, sugar, porcini with soaking liquid, add 1 tablespoonful basil.
Simmer, stirring frequently, until tomatoes have broken down into a chunky sauce, about 25 minutes.
Stir in salt and remaining tablespoonful basil.

Assemble and bake lasagna :

Cook lasagna noodles in a 6 to 8-quart pot of boiling salted water for 8 minutes (noodles won't be cooked through)
Let drained and remove to a bowl of cold water
Put oven rack in middle position and preheat oven to 425F
Spread 1 cup béchamel onto the bottom of a buttered 13- by 9 inch baking dish, reserving reminder for last layer
Drain 3 lasagna noodles in 1 layer on a kitchen towel and arrange over béchamel in baking dish.
Spread pasta in dish evenly with one third of mushroom tomato sauce and sprinkle with 1/3 cup cheese
Repeat layering of pasta, mushroom tomato sauce, and cheese twice, then cover with last 3 lasagne noodles
Spread remaining béchamel on top and sprinkle with remaining 3/4 cup cheese

Bake, uncovered, till lasagna is bubbling and the top is golden browned, for about 30 to 35 minutes.
Leave at room temperature for at least 15 minutes before cutting.

notes: Bechamel and mushroom tomato sauces can be made 2 days before and cooled, uncovered.
Then let cooled separately, covered.
Take the sauces to room temperature before using.
You can assemble lasagna 1 day ahead and cooled, covered. Take to room temperature before baking.

This Food Recipes ready to served


Check for my other Italian Recipe :

• Seafood Lasagna with Goat Cheese
• Lasagna di Pesce (Seafood Lasagna)
• Eggplant Lasagna (Vegetarian Lasagna)
  
• Lasagna (Classic)

Also check for my other Italian Recipe :

• Stuffed Roast Chicken
• Seafood Risotto
• Pasta e Ceci (Roman Chickpeas Soup)

Seafood Lasagna with Goat Cheese

Seafood Lasagna with Goat Cheese is another variation of Lasagna for seafood lovers. With the specific taste of goat cheese combine with fresh seafood gives you the very unique flavour for your dish. In this Cheese recipe you can find the traditional Italian food with the genuine flavour.

Ingredients :

8-10 sheets of lasagna
1/2 lb scallops ( USA wild )
1/2 lb fresh uncooked shrimp ( USA wild ), peeled devined, Save the shells for fish stock.
8 oz crab
6 oz tin of skinless and boneless Salmon drained (you can use fresh cooked)
WINE SAUCE

8 oz fresh mushroom, sliced
1 carrot, peeled & minced
1 stalk of celery, minced
1 clove cubed onion
2 Tablespoonful unsalted butter
1 teaspoonful thyme
2 Tablespoonful fresh chopped parsley
2 Tablespoonful fresh chopped dill
3/4 cup of a good dry white wine
FISH STOCK

2 cups water
shrimp shell
1 1/2 teaspoonful old bay seasoning
1 teaspoonful celery seeds
1 teaspoonful fennel seeds
CHEESE BLEND

1 cup cottage cheese or ricotta
3/4 cup Goat cheese with basil and roasted garlic
1 egg beaten
CREAM SAUCE

1 cup of half & half
1/2 Parmesan cheese
2 Tablespoonful wondra or flour mixed with cold half & half
1 Tablespoonful fresh lemon juice
Kosher salt and white pepper to taste
2 cups of Mozzarella cheese for topping


Method :

Wash shrimps and slice lengthwise and refrigerate
In a small pot, place shrimp shells, water, old bay seasoning, celery deed, and fennel. Cook till the shells turn pink and liquid reduces to 1 1/2 cup. Strain through coffee filter to remove solids.

Prepare lasagna noodles according to the product directions.
In a large saucepan melt butter. Add carrots, celery,onion, mushrooms and cook for 15 minutes.
Add thyme, parsley, dill, and wine.
continue cooking until liquid is almost gone.
Add liquid from stock , flour, half & half, Parmesan cheese, lemon juice, salt and pepper to taste.
When thoroughly mixed add all seafood, Turn off heat

In a separate bowl mix goat cheese, cottage cheese and egg.

Preheat Oven 375 F
Spray a 9x12 baking dish
Spread 1/2 cup of sauce over bottom of baking dish
Arrange lasagna noodles over sauce
Spread 1/3 of sauce over noodles, and dolp with 1/2 of cheese mixture
Repeat on second layer of noodles
On third layer of noodles top with remaining sauce and mozzarella cheese
Bake with the heat 375 F for about 40 min or till the top is golden brown

This Cook recipe ready to serve


Check for my other variation of Lasagna :

• Wild Mushroom Lasagna (Vegetarian Lasagna)
• Lasagna di Pesce (Seafood Lasagna)
• Eggplant Lasagna (Vegetarian Lasagna)
• Lasagna (Classic)

Also check for my other Italian Recipe :

• Stuffed Roast Chicken
• Seafood Risotto
• Pasta e Ceci (Roman Chickpeas Soup)

Lasagna di Pesce ( Seafood Lasagna )

Classic lasagna usually made with meat. But lasagna can also be made with many various ingredients to give a unique taste of lasagna. For seafood lovers you can enjoy Lasagna which combine the traditional italian food flavour with fresh seafood.

Seafood Lasagna Recipe

Ingredients:

1 tablespoonful olive oil
4 cloves garlic, chopped
3 shallots, chopped
1 onion, cubed
1 cup dry white wine
1 pound cubed white fish
8 shrimp, peeled and cubed
1/2 cup crabmeat
Salt and pepper, as flavour

Herbs for the Sauce :
1 teaspoonful olive oil
2 cloves garlic, chopped
3 shallots, chopped
1 small tub fennel, cubed
1 cup dry white wine
2 cups heavy cream
1 teaspoonful chopped fresh basil
1 teaspoonful chopped fresh thyme
1 teaspoonful chopped fresh dill
Salt and black pepper, as flavour

for the assemble :
3 sheets fresh pasta (9 x 11 inches each)
1 cup ground Parmesan cheese

Method :

For the filling
Heat the olive oil in a large frying pan till very hot. Add garlic, shallots and onion and saute till you smell the aroma.
Add the white wine and boil to reduce till about 1/3 cup left.
Add the fish and the shrimp. Cook till the shrimp start to turn pink.
Add crabmeat. Stir well to mix and season to taste with salt and pepper.
Cover and refrigerate till ready to use.

For Sauce:
Heat olive oil in a large frying pan till very hot. Add garlic, shallots and fennel and saute till you can smell the aroma.
Add wine and boil over high heat till wine is reduced by half.
Add cream, and over low to medium heat, reduce the cream by half.
Add herbs, salt and pepper and simmer to bring out the flavour of the herbs. Allow to cool.

To assemble :
Lightly grease a 9 x 11-inch baking dish. Arange one sheet of pasta onto the bottom of the pan.
Spread about 1/3 of the sauce on the pasta sheet. Transfer 1/3 of the filling over the sauce.
Top with about 1/3 of the Parmesan.
Repeat for two more layers. Bake for about 25 - 30 minutes or till golden brown.

This Italian food ready to Served hot for 6.
note : If fresh pasta sheets aren't available, cook enough lasagna noodles to make 3 layers in your pan


Check for my other variation of Lasagna Recipe :

• Wild Mushroom Lasagna (Vegetarian Lasagna)
• Seafood Lasagna with Goat Cheese
• Eggplant Lasagna (Vegetarian Lasagna)
• Lasagna (Classic)

Also check for my other Italian Recipe :

• Stuffed Roast Chicken
• Seafood Risotto
• Pasta e Ceci (Roman Chickpeas Soup)

Eggplant Lasagna ( Vegetarian Lasagna )

Eggplant Lasagna is the alternative food recipe choice for the vegetarian people who loves Lasagna. Using eggplant instead of noodles, and no meat. So let's say it's a Vegetarian Lasagna Recipe , one of the original Italian Food Recipes

Ingredients :

2 eggplants, sliced length 3/4 inch thick (8 slices)
5 tablespoonful olive oil, plus more for covering the baking dish
rough salt and freshly grated black pepper, to taste
1 cup thinly sliced cremini mushrooms
2 cloves garlic, minced
1 tablespoonful freshly chopped thyme leaves
1 ( 15 ounce ) container whole milk ricotta cheese
3 eggs
1 cup grated Parmesan, divided
2 tablespoonful freshly chopped oregano leaves
2 cups Marinara Sauce, ( recipe follows )

Method :

Preheat oven to 400 degrees F

Arrange sliced eggplants in a single layer on 2 sheet pans. B
rush on both sides using 3 tablespoonful of oil and flavour with salt and pepper.
Roast the eggplant till it's soft and golden brown. Turn slices halfway through, cook about 25 minutes.

Meanwhile, in a medium frying pan add the remaining 2 tablespoonful of oil and the sliced mushrooms. Saute till soft for about 7 minutes. Add the minced garlic and chopped thyme. Cook for further 2 minutes. Once the mushrooms are cooked remove and set aside and allow to cool.

In a large bowl add the ricotta, eggs, 0,5 cup Parmessan, oregano, mushrooms, 2 teaspoonful salt and 1/4 teaspoon pepper. Mix well. Brush an 8-inch baking dish with oil.

Spread half of the marinara sauce on the bottom of the baking dish. Lay 4 slices on top followed by the ricotta mixture. arange another 4 slices of eggplant on top and finish with marinara sauce. Top with the remaining 0,5 cup Parmessan. Bake till golden brown, at 350 degrees temperature, for about 30 minutes.

For the Marinara Sauce :

5 cloves garlic
Rough salt and freshly grated black pepper, to taste
0,25 cup + 2 tablespoonful extra-virgin olive oil, divided
1 onion, cubed
3 carrots, peeled and cubed
2 tablespoonful tomato paste
1 cup fresh basil leaves
2 tablespoonful freshly picked oregano leaves
1 ( 28-ounce ) tin crushed tomatoes

Method :

Preheat the oven to 400 degrees F

Peel 5 cloves garlic and put them in a square foil
Spread the cloves with salt and pepper and drizzle with 2 tablespoonful olive oil.
Wrap up the foil and place it directly on the oven rack. ( make sure that the foil packet is secure so no oil will leak out )
Roast the garlic till it's golden brown and tender, for about 25 minutes.
Allow to cool enough to touch and squeeze the garlic from the skins. Set aside.
Saute onions and carrots with the oil in a medium saucepan.
Add tomato paste and stir well. This will cook off the tomato paste and give a nice orange color. Cook for 10 minutes.
After the vegetables are softened add the roasted garlic, salt, pepper, basil, oregano and stir together till well combined, Pour in the tomatoes
Fill the empty can with water and add it to the pan. Transfer to a boil then lower the heat and Simmer for about 1 hour, uncovered. Stir once in a while.
When the sauce is prepared, carefully pour it into the food processor and puree till smooth

This Eggplant recipes ( vegetarian recipe ) serve for 6


Check for my other variation of Lasagna Recipe :

• Wild Mushroom Lasagna (Vegetarian Lasagna)
• Seafood Lasagna with Goat Cheese
• Lasagna di Pesce (Seafood Lasagna)
• Lasagna (Classic)

Also check for my other Italian Recipe :

• Stuffed Roast Chicken
• Seafood Risotto
• Pasta e Ceci (Roman Chickpeas Soup)

Lasagna ( Classic )

It's wellknown that Italian food is one of the most popular cooking art in the world and Lasagna is the prime. Basic lasagna The Italian recipe calls for pasta, with laying ricotta cheese,ground veal or ground beef, and.tomato sauce over the top. People know that Lasagna is a very versatile dish, which can be changed and created in many variety taste and toping. Lasagna recipe is almost conventional to change bits and pieces in order to make it your own unique signature lasagna dish. Lasagna can be accomplished with small and various changes spices. You can add hot peppers, rosemary or thyme in different amounts to add a more defined taste experience. If you choose to use different meats or combinations of meats you will also be in for a splendid taste treat. You can also combine ground chicken, sausage and turkey in one lasagna dish. Or you may choose to add vegetables instead of meats to give the meal a vegetarian lasagna ( Vegetable Lasagna Recipe ) is always a suite recipe for a potluck at church or school. .One of the very convenient features of lasagna dishes is that they can be frozen for later use with ease. The cost of making Lasagna also very economical, so for a low budget recipe.. Lasagna will be a much welcomed mealtime addition to your family table.

And remember from basic / classic lasagna, you can always improve to many variant of Lasagna Recipe

Here is my Easy Lasagna Recipe, and at the other side of my blog I give you many different taste of lasagna .. try and taste it.

Ingredients :

for the Bechamel Sauce
5 tablespoonful unsalted butter, plus 2 tablespoonful for the lasagna
0,5 cup all-purpose flour
4 cups whole milk
Pinch freshly ground nutmeg
1,5 cups tomato sauce ( recipe follows )
Salt and white pepper, to taste
0,25 cup extra-virgin olive oil
1 pound grated chuck beef
Salt and pepper, to taste
1,5 pounds ricotta cheese
3 eggs
1 pound lasagna sheets ( cooked al dente )
2 packages (10 ounces each) frozen chopped spinach, melted and squeezed dry
3 cups shredded mozzarella
0,25 cup freshly ground Parmesan


Method :

Preheat the oven to 375 degrees F.

for the Bechamel sauce:

Melt 5 tablespoonful of butter over medium heat, in a 2-quart pot. After it has completely melted add the flour and whisk till smooth, about 2 minutes

Step by step add the milk, whisking constantly to prevent any lumps from forming. Continue to simmering and whisk over medium heat till the sauce is thick, smooth and creamy, for about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon.
Take away from heat and add the nutmeg and tomato sauce. Stir till good combined and check for flavoring. Set aside and to cool wholly
In a saute pan, heat extra-virgin olive oil. Add the grated beef and season with salt and pepper. Brown meat, break up any large lumps,till it's no longer pink. Remove from heat and drain any excess fat. Set aside and to cool wholly

In a medium sized bowl, Mix the ricotta and eggs. Season with salt and pepper. Set aside

On the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Equally spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 0,5 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the last layer of pasta sheets and cover the top with the remaining bechamel, mozzarella and Parmesan cheese.

Cut the remaining 2 tablespoonful of butter into 0,25-inch blocks and top lasagna

Line a huge baking sheet with aluminum foil. Put lasagna dish on top, cover and put on the middle rack of the oven and bake till the top is bubbling, about 30 minutes.
Take away the cover and then continue to bake for further 15 minutes.

For the Simple Tomato Sauce :

0,5 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Salt and freshly grated black pepper
2 (32-ounce) tins crushed tomatoes
2 dried bay leaves
4 tablespoonful unsalted butter ( opti.)

In a large casserole pot or Dutch over, heat oil over medium heat. Add onion and garlic and saute till soft and semitransparent, about 5 to 10 minutes. Add celery, carrots and flavour with salt and pepper. Cooked till all the vegetables are soft, about 5 - 10 minutes.
Add tomatoes and bay leaves and keep simmer uncovered on low heat for 1 hour or till thick. Take away bay leaves and check for seasoning. If sauce still tastes sour, add unsalted butter, 1 tablespoonful at a time to round out the flavors.

Add 0,5 the tomato sauce into the bowl of a food processor. Process till smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. It remain till up to 6 months.

This classic lasagna recipe is ready to serve for 6


You can also find many variant o f Lasagna :

• Wild Mushroom Lasagna (Vegetarian Lasagna)
  
• Seafood Lasagna with Goat Cheese
• Lasagna di Pesce (Seafood Lasagna)
• Eggplant Lasagna (Vegetarian Lasagna)
  

Also check for my other Italian Recipe :

• Stuffed Roast Chicken
• Seafood Risotto
• Pasta e Ceci (Roman Chickpeas Soup)

Stuffed Roast Chicken

Ingredients :

1.5 Kg Chicken
2 Large carrots (to make a carrot bed)
150 ml White wine
60 ml Water
30 ml (2 tablespoon) Extra virgin olive oil
A couple of rosemary sprigs

The stuffing :

150 gram Breadcrumbs (finely grated)
50 gram Parmesan cheese (freshly grated)
50 gram Butter
4 gram (½ a level tsp) Sugar
5 Sage leaves
Salt and ground black pepper


Method :

Put the breadcrumbs into a large bowl.
Add Parmesan cheese.
Add a small pinch of salt
Sprinkle with black pepper.
Add sugar. Stir altogether.
Add the sage leaves (no more than 4 or 5).

Put the butter into a small pan, melt it and let it to bubble for few seconds ( don't let it to become brown )

Add the butter into the large bowl of Ingredients
Stir thoroughly. You will notice that the butter is not enough to moist the stuffing mixture, so go to the
next step and follow the instructions.

Pour some boiled water (the equivalent of half a glass) into the small pan you used to melt the
butter and swirl the pan
Add this water gradually into the large bowl.
Stir thoroughly until all the stuffing mixture is moist. Remember that the mixture should not be too dry, but also not too wet.
Stuff the chicken cavity with your mixture.
The mixture you have prepared should be enough to stuff the whole chicken.
Stitch the bottom with a fine string to secure the stuffing.
Cut the carrot in thick stripes and make a bed with them, to keep the chicken separated from the liquid sauce in the bottom.
Add the white wine, the Olive oil, and the rosemary sprigs
Add the water

Remove the chicken onto the carrot bed and then put everything in the oven.
A roughly guide is to calculate 40 minutes per kilo plus a further 30 minutes at 190ºC (Gas mark 5).
After 20 minutes, take the chicken out of the oven and prick it with a fork all around. This will allow the chicken juices to fall in the bottom and create the gravy.
Before putting the chicken back into the oven, baste with the sauce you have in the bottom.
Remember to baste every 20 minutes until the end.
after one hour basting, You will notice the sauce in the bottom is richer than the previous basting
Let the chicken roast for about 2 hours. If during the cooking the breast becomes brown too early, cover with foil

After 2 hours, cut the chicken in half with kitchen scissors.
Put the chicken back into the oven for about 10-15 minutes so that the surface of the stuffing gets a kind of golden brown colour.
This is the last touch in having everything perfectly cooked.

Finally you can enjoy this Stuffed Roast Chicken Recipe serve for 5


Check my other Italian Recipe :

• Lasagna
• Seafood Risotto
• Pasta e Ceci ( Roman Chickpeas Soup )

Seafood Risotto

Ingredients :

350-400 gram Carnaroli rice (instead Arborio rice)
500 gram Seafood selection (frozen)
75 ml Extra virgin olive oil
2 Cloves of garli
1 Chilli (mild)
30 ml (2 tablespoonful) Tomato purèe
1 Shallot (finely chopped) - alternatively you can use ½ onion
100 ml White wine
1 Litre (1 ¾ pints) of hot fish stock - 2 stock cubes - (note : you probably will need more than 1 ltr)
2.5 ml (½ teaspoonful) Cracked black pepper
Salt A small handful of flat leaf parsley (roughly chopped)


Method :

Defrost the frozen fish (do not use the microwave as it partially cooks the fish)
pat the fish dry with kitchen paper

Put the olive oil in a large pan
Heat the oil, add the garlic and the chilli (break the chilli bean in two pieces).
Sweat them over a gentle heat till the garlic turns golden
Quickly remove it from the pan and discard it
Immediately after the garlic is discarded, remove the chilli and discard it

Turn the heat to medium and add the seafood into the pan.
Stir well and cook for no more than 2-3 minutes (note: frozen seafood selection is allready pre cooked, so an excessive exposure the heat would inevitably overcook the seafood) this is to flavour the oil and for preparing the seafood for the last stage.
After 2-3 minutes, quickly transfer the seafood (a slotted spoon is ideal for this operation) into a bowl
Set the seafood aside for a later stage (I suggest covering the bowl with foil)
Coming back to the pan, you can see that now we have a lovely flavoured oil wich we will use to start our risotto.
Add the finely chopped shallot and sweat over a medium heat for about 3-5 minutes or until the shallot is soft.
Add the rice.
Stir till the rice is completely coated with the oil and become translucent. Keep stirring and sweat the rice for a minute or two
Add the white wine, keep stirring and let the wine evaporate (it will probably take a couple of minutes).
Now, add the stock and turn the heat to medium/low. The stock, which has been kept simmering in order to stay hot, should be added at the rate of a couple of ladlefuls at a time and when this is absorbed, add more stock. Carry on in this way for about 15 minutes. During this stage, do not leave the pan alone and stir regularly (gently).
Now, immediately after the first couple of ladlefuls of stock, add the tomato purèe.
Stir.
Meanwhile you keep going, adding stock as required and stirring (gently), check the seasoning and add the salt accordingly.
add the pepper ((½ tsp).
After 15 minutes you will probably need an extra 3 to 5 minutes to complete the final stage of cooking (this time depends on the type of rice you are using). This also means that you have only 3 to 5 minutes left to complete the cooking of the seafood.
add the seafood into the pan. The seafood is colder than the pan contents so increase the heat (high heat) for few seconds and then return the heat back to what it was before.
aste the rice every minute until the rice is cooked "al dente" (this means that the rice is tender outside, but still slightly firm to the bite in the centre).
Regular but gentle stirring is required for the last minutes in order to avoid the risotto sticking to the bottom of the pan.
In these last minutes, if the stock is completely absorbed, you can gradually add a bit more (say half ladle at a time) because at this final stage you do not want the risotto becoming too watery.
When the rice is perfectly cooked "al dente", add the parsley and stir for few seconds.

The risotto is ready to be served for 4


Check for my other Italian Recipe :

• Lasagna
• Stuffed Roast Chicken
• Pasta e Ceci (Roman Chickpeas Soup)
  

Pasta e Ceci ( Roman Chickpeas Soup )

It's one of classic italian traditional food.

Ingredients :

300 gram dry chickpeas or 2 cans of chickpeas
3 + 2 tablespoonful extra-virgin olive oil
1 garlic clove, finely chopped
1 spring of rosemary
2 anchovy fillets, chopped
60 gram fresh tomato, peeled and finely cubed
salt and pepper
180 gram pasta,
short ditali, or spaghetti, broken in 1/2 inch (1 cm) pieces


Method :

If using dry chickpeas, soak the chickpeas in fresh water overnight to have them tender.
Drain the chickpeas when ready to cook.
If using canned chickpeas, just drain them from the water and rinse
Place one third of the chickpeas in a food processor and reduce to a fine paste

In a large saucepan, put 3 tablespoonful of the extra-virgin olive oil, garlic, and the rosemary
Turn heat to medium. As soon as the oil getting hot, add anchovies, and stir to dissolve
This step must be done very quickly to avoid browning the garlic and burning the anchovies

Add tomato, chickpeas, and 4 cups (about 1 liter) water. Bring to a boil
Cook for about 20 minutes or till the chickpeas tendered
Add freshly ground pepper.
Anchovies can be very salty, therefore taste the soup and add salt if necessary

Remove the rosemary.
Add the pasta and cook for the time indicated by the manufacturer, checking for readiness from time to time
Pasta is ready when al dente (firm but not too soft or overcooked).
Remove to individual serving bowls and put the top with a drizzle of extra-virgin olive oil

Now this Food Recipes ready to serve


Check for my other Italian Recipe :

• Lasagna
• Stuffed Roast Chicken
• Seafood Risotto