The most popular Italian recipes

Hi guys, today we have brought some popular food recipes in Italy, simple and short. OK, let’s see what they are. If you are busy, try some Italian food.

The most popular Italian recipes

1. Gnocchi with Tomato Sauce and Mozzarella

Ingredients

• extra-virgin olive oil (1 1/2 tbsp)
• chopped onion (½)
• cans passata 1 ½ (crushed tomatoes)
• salt to taste
•  package potato gnocchi (1)
• grated Parmesan cheese (2 tbsp)
• ball fresh mozzarella, cubed (1)
•  basil leaves (4)

Steps

Take a saucepan and heat olive oil on medium heat. Now add the chopped onion and cook for about 5 minutes until soft.  Now add the sauce (pasta) and salt. Now cook on low flame while preparing the gnocchi.

Take a large pot and heat it with slightly salted water. Now put the gnocchi in it and cook until they float to the top (5 minutes).

Now set up a rack on your heat source.  About 6 trenches.

Now take a baking dish and put 1 spoon of tomato sauce.  Now add the gnocchi, parmesan cheese and remaining tomato sauce and mix together. Now keep the mozzarella cheese cubes evenly on top.

Now put the prepared baking dish in the oven and leave it until the mozzarella cheese melts and the sauce is reduced a bit (about 5 to 10 minutes).  When serving, remove from oven and garnish with basil leaves.

Nutrition Per Serving

2. Baked Ziti with Sausage

Ingredients

• cooking spray (1)
• package dry ziti pasta (1)
• mild Italian sausage (1 pound)
• container ricotta cheese (1)
•  minced large yellow onion (1)
•  large egg (1)
• minced garlic (2 tbsp)
• dried oregano (1 tbsp)
• salt (1/2 tbsp)
•  black pepper (1 tbsp)
•  jars spaghetti sauce, divided (1 1/2)
• package shredded Italian cheese blend (1)
•  dried basil (1 tbsp)

Steps

Preheat your oven to 175 degrees (350 F). Now take a baking pan (9×13 inches) and grease it.

 Now take a big pot and heat it with salted water.  Stir in the ziti and reheat. Cook for about 8 minutes.

 Cook the pasta uncovered, stirring occasionally.

 Now, while the pasta is cooking, heat a large pot over medium heat. Now add the sausages and cook and stir for about 10 minutes. Then remove the sausages.

 Now take a large bowl and mix the ricotta, lemon, egg, oregano and garlic well. Mix the sausage, salt, pasta, pepper and spaghetti sauce well in half a bowl.

 Now cover the bottom of the baking dish with 1/3 of the spaghetti sauce.

 Half of the spaghetti sauce,

 Half of the grated cheese,

 Layer. Repeat with the rest of the ingredients.  Sprinkle with basil and cover the dish with aluminum foil.

 Now cook in the preheated oven for about 20 minutes. Bake until the cheese melts, about 5 minutes.

Nutrition Per Serving

3. Spaghetti alla Carbonara: the Traditional Italian Recipe

Ingredients

• pancetta (100g)
• pecorino cheese (50g)
• parmesan (50g)
• spaghetti (350g)
• large eggs (3)
• garlic cloves (2)
• sea salt
• ground black pepper
• unsalted butter (50g)

Steps

Take a large pot to boil. and put water in it and melt it well. Now finely chop the pancetta after  removed any rind. Also finely grate 50g of parmesan and 50g of pecorino cheese and mix.

 Now take a bowl and beat it with eggs and gumsiris. Now keep it aside.

 Now add a pinch of salt to the boiling water.  Add 350g of spaghetti.  When the water boils again, simmer continuously for 10 minutes.  Crush the garlic and capers with a knife.

 Now fry pantessa with garlic while spaghetti is cooking. Now take unsalted butter and put it in a wok and melt the butter.  When the butter melts, add the pantessa and garlic and mix well. Now cook the pantessa by stirring until it turns golden. Now remove the garlic with a slotted spoon (as the garlic has given flavor).

Turn down the heat beneath the pancetta. Using a pasta fork or tongs, remove the cooked pasta from the water and place it into the frying pan with the pancetta. You want a little water to fall into the pan, so don’t worry about it, and don’t discard the pasta water just yet.

Stir in most of the cheese; reserve a small handful to sprinkle on top afterward.

Remove the pancetta and pasta from the heat.

 Now immediately add the cheese and eggs.

 Lift up the spaghetti with the tongs or a long fork so that it easily coats everything and mixes with the thickening but still manageable egg mixture.

To keep the pasta saucy, add more cooking water (a few tablespoons should do the add).

 It should be damp, not wet.

If necessary, season with a tiny bit of salt.

Toss the pasta onto the serving dish or bowl using a long-pronged fork. Serve right away, garnished with a grating of black pepper and a small sprinkle of the leftover cheese.

 Before serving, if the dish seems a little dry, add a little more boiling pasta water to resuscitate the glossy sauciness.

Nutrition Per Serving

4. Authentic Tortellini Soup

Ingredients

• one tablespoon of olive oil
• salted butter (two tablespoons)
• little onion, two diced carrots (peeled and chopped), and two diced celery stalks
• two garlic cloves
• One diced zucchini
• One 14-ounce can of chopped tomatoes
• One can of red kidney beans, 14 ounces; one can of crushed tomatoes, 28 ounces
• One cup of water, one tablespoon each of salt and dried basil
• one dry teaspoon Rosemary
• Half a teaspoon of red chilli powder
• One tsp black pepper
• One 32-oz carton of vegetable or poultry stock
• Four cheese cups Turned-over spinach pasta

Steps

Take a pot, add olive oil and butter and heat it well.

 Now after the butter melts, add onion, celery, chopped carrot and garlic and mix well.

 Now cook it for 5 to 8 minutes.

 Now add Zucchini, tomatoes, beans, papaya sauce and tomato sauce can with water and add boiled water to it.

 Now add the spices to it and mix the chicken broth well.

 Now cover it and cook for about 20 minutes.

 After 15 to 20 minutes, add the tortellini and mix well.

 Now cover it again and cook again for about 5 minutes.

 Finally add spinach to it and enjoy.

Nutrition Per Serving

5. Rustic Marinara Sauce

Ingredients

• Half a cup of olive oil
• two chopped white onions
• eight minced garlic cloves
• One 28-oz can of small chopped tomatoes
• One 28-oz can of chopped tomatoes
• one cup of white wine, dry
• One 6-oz can of tomato paste
• 1 tablespoon of oregano, dry
• Half a teaspoon of salt
• One-half teaspoon of white sugar
• ½ teaspoon of black pepper, ground
• 1/4 teaspoon of flakes red pepper
• three bay leaves
• one cup of recently shredded Pecorino Romano cheese, split
• ¾ cup of freshly chopped basil
• ½ cup of freshly chopped parsley

Steps

Take a pot and put olive oil in it and heat it well.

 Now add chopped greens to it.

 Cook it for about five minutes. Now add garlic to it.  Cook until translucent (about 5 minutes).

Add the diced tomatoes, bay leaves, salt, sugar, oregano, white wine, black pepper, red pepper flakes, and petite diced tomatoes to the onion mixture. Cover the Dutch oven, lower the heat, and simmer the mixture for one hour, stirring from time to time as the flavours meld.

Take the Dutch oven off of the burner. Stir in 1/2 cup Pecorino Romano cheese, parsley, and basil; let sit for 5 minutes or until cheese melts. Throw away the bay leaves. When serving, scatter the remaining cheese over the sauce.

Nutrition Per Serving

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