Tag Archives: italian recipes

Italian recipes: Pollo alla Milanese

A real classic Italian dish is Pollo alla Milanese, which reminds so many Italians of their childhood. Covering boneless chicken breasts with breadcrumbs, the recipe normally suggests that one chicken breast is needed per person.

These chicken breasts are often wrapped in cling film and beaten with a rolling pin, or mallet, until they are thin and spread out. The meat is then dipped in flour and beaten egg yolk before being covered in breadcrumbs. The egg and flour help the breadcrumbs to stick to the chicken breast. This covered chicken breast is then heated in a frying pan in olive oil, until each side is a beautiful golden brown colour.

Preferably, the chicken breasts will be taken out of the pan and patted down with kitchen roll, which removes and excess oil. Traditionally Pollo alla Milanese is served with a tomato sauce, with parsley and chopped garlic, in addition to a side dish, such as vegetables or salad.

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Italian Pasta Recipes: Spaghetti alla Pescatora

As you would expect from a country which is surrounded by the sea, Italian cuisine offers some of the most delicious seafood dishes imaginable, and Spaghetti alla Pescatora is no exception.

The food is prepared simply, with the spaghetti boiled in salted water, chopped tomatoes with garlic cooked together in a pan and the seafood added on top of this. Many people add some lemon on the fish and it can be served spicy with the addition of an Italian favourite, spicy oil with cayenne pepper.

It’s not hard to see why this is one of the most popular Italian pasta recipes around the World. The dish is simple, yet delicious, mixing a nice tomato sauce with plenty of seafood. There is no specific recipe to follow and many variations can be found, specifically in terms of the seafood used, as it often depends on what has been caught that day. Possibilities include mussels, scallops and shrimp or prawns; yet this is not an exhaustive list, as many people include squid and other types of seafood. So feel free to change this recipe to suit your tastes as well as your “catch”!


20 clams and 20 mussels, cleaned (note: some people prefer taking the shells off)

40 rings of squid, cleaned

16 king prawns, peeled and cleaned

extra-virgin olive oil

1 cup of good white wine

4 chopped tomatoes

2 cloves of garlic, chopped

parsley, basil, salt and red pepper to taste

100 grams spaghetti per person

To cook:

Saute the garlic and chopped tomatoes on the olive oil for 30 seconds. Then add the seafood and parsley and cook for 3-4 minutes or until all seafood is cooked. Add basil, salt, pepper and wine. Let some of the liquid evaporate and add to your drained spaghetti – cooked al dente, of course!


Spaghetti ready to eat!

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Home-Made Sicilian Pesto

The home-made Sicilian pesto is a great seasoning for all pasta, and because it is prepared with raw ingredients, you can use on cold pasta as well.

Sicilian Pesto Pasta

You will need:

  • 500 gr ripe tomatoes
  • 1 large bunch of basil
  • 1/2 cup of virgin olive oil
  • 100 gr Parmigiano Reggiano
  • 50 gr pine nuts
  • 1-2 cloves of garlic
  • 150 gr ricotta cheese
  • salt, pepper

Cut the tomatoes in half and remove the white inner parts near the stem, the seeds and the excess liquid. Add all the ingredients in the blender container and mix everything together, controlling the degree of creaminess. Season with salt and pepper.

Tip: If you prefer, you can replace the pine nuts with peeled almonds, cut into two or three pieces before added in the blender container. To store the Sicilian pesto, put it in an airtight box and place in the refrigerator for 2 days at most.

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Bonet al Limone (Lemon Bonet)

A light Italian dessert from the Piedmont region, to enjoy in the cool of your garden. This delicate pudding has a secret ingredient – the amaretti cookies, but the particular recipe we’re recommending replaces the traditionally used chocolate and rum ingredients with lemons, to give it a more summery feel.

Italian Lemon RecipeYou will need:

  • 700 ml milk
  • 10 egg yolks
  • 50 gr granulated sugar
  • the juice of 3 lemons
  • 70 ml limoncello or lemon liqueur with a 31-32% ethanol content
  • 100 gr amaretti cookies
  • 50 gr cornstarch
  • the zest from 1 lemon

Chop the 100 gr of amaretti cookies either manually or using a food processor, and add the powder obtained to the cornstarch. Set this mixture aside. In a separate bowl whisk the egg yolks with the sugar using a mixer or a blender until fluffy and homogenous. Stir in the limoncello, the lemon zest and the filtered lemon juice, mixing constantly. Add the amaretti and cornstarch powder and finally the milk at room temperature. The resulting composition should be a light, yellow, homogenous cream.

The bonet needs to be bain-marie cooked, so pour the entire mixture in a deep loaf pan and place the loaf pan in a larger dish filled with hot water up to two thirds of the loaf pan. Cook the bonet in the pre-heated oven set at 180° for 45-50 minutes. The dessert will be cooked when it begins to separate from the loaf pan sides and when the surface appears slightly golden. Do not remove it from the loaf pan, but let it cool at room temperature and then place it in the fridge for 1 hour. To remove it easier from the pan, take the bonet out of the fridge and place it for a few seconds in a container filled with boiling water. Use a knife to detach the dessert from the walls of the pan and then flip it on a serving plate in one swift move.

To garnish use slices of lemon previously boiled with sugar (to caramelise them), amaretti cookies and mint leaves.

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Bruschette Rustiche con Verdure (Rustic Bruschetta with Vegetables)

An easy recipe to tempt your weekend guests or to prepare with your children for family fun.

You will need:

Italian Cuisine - Bruschetta

    • 1kg of (preferably homemade) bread
    • olive oil
  • tomatoes
  • 300gr. mozzarella
  • zucchini
  • garlic
  • parsley
  • salt and pepper

For better results, the bread should be cut in thin slices (no thicker than 1 inch) and left for a couple of days until it becomes stale. Cut some cloves of garlic in half and rub each slice of bread with them, then thinly slice the zucchini and the tomatoes. Cut the mozzarella in slices as well and leave it to drain for 10 minutes.  Lightly toast the bread rubbed with garlic and then cover each of them with mozzarella, tomato and zucchini slices. Be creative and create different designs! Season each slice of bread with salt, pepper and a drizzle of olive oil and then place them on a lightly greased baking tray. Cover them with an aluminium foil to keep the heat and flavors circulating inside and leave them in the preheated oven at 250 degrees for 10 minutes. Garnish with parsley and enjoy with a bottle of Italian white wine from Tuscany or Veneto.

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Italian Cuisine – Not Just Pizza and Pasta

Although it’s understandable that pizza, pasta or lasagna come first to mind when it comes to Italian cuisine, there is much more to be said to the subject. In Italy, the best food is considered to be homemade
Italian Seafoodby a mamma and it usually happens that people prefer to go home during their lunch break and enjoy a home-cooked meal instead of settling for a packed or canteen lunch. You might also be surprised when travelling to Italy by the size of the portions – they are smaller than what you would expect, but miraculously you will feel full after a meal. This might also have to do with the number of dishes you will be served – you will get antipasti, maybe a soup, a main meal and a dessert. Keep in mind that an Italian meal is like a symphony in the manner and order each dish is put forward, in the way the flavours follow and complement each other and in the overall experience that your taste buds will undergo.

Two features of Italian food go into explaining why it has rItalian Food Displayeached a probably unmatched level of appreciation all around the globe. The first relates to the quality of ingredients, of the production process and, not in the least, of display. There is an art going into the processing of the simple ingredients that make up an Italian dish and in the way it is laid on the table and plates, with sprinkles of basil, thin lines of olive oil, cherry tomatoes or dollops of mozzarella. The second feature of Italian cuisine, despite its sheer diversity, is simplicity. Made with good quality ingredients, the food often lets them speak for themselves. The famous bruschettas are nothing more than bread seasoned with garlic, olive oil and tomatoes. The traditional southern Italian caprese salad, again, contains only mozzarella, basil, oregano and tomatoes.

To be fair, there is no such thing as the Italian cuisine, for one can travel all over Italy Italian Food Plate and not experience the same taste twice. Curiosity will lead you to discover that different type of pasta are used in different regions, that pecorino doesn’t taste the same in Rome as in Sardinia, or that balsamic vinegar is less used outside Emilia-Romagna.

We want to discover together with you this amazing variety and the surprises that Italian cuisine presents. We’ll lure you in with recipes, tips and suggestions on how to choose ingredients, wine and desserts. And if you feel inspired, come and learn how to cook in Italy itself. We have some of the most beautiful properties that now offer Italian cooking holidays – in the comfort of your own holiday home.

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