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allrecipes 5-Star Italian

allrecipes 5-Star Italian

Allrecipes 5-Star Italian

The Italian dishes in this special issue are worth crossing an ocean for. You’ll get more than 80 Italian (and Italian-American) specialties served up by the world’s largest community of home cooks: main dishes (Chicken Saltimbocca, Swordfish Alla Siciliana), authentic Bolognese pasta sauces, soups (Italian Sausage Soup with Tortellini), speedy sides, and luscious desserts (Sea Salt Caramel Budino pudding).

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País:
United States
Idioma:
English
Editor:
Meredith Corporation
Periodicidad:
One-off
USD 12.99

en este número

5 min.
sides semplici

SAVORY GREEN BEANS HANDS-ON 15 MIN TOTAL 40 MIN SERVES 6 SUBMITTED BY EVE 1½ lb. fresh green beans, trimmed3 oz. pancetta or bacon, coarsely chopped (¾ cup)½ cup thinly sliced shallot½ tsp. salt¼ tsp. black pepper 1. Bring a large pot of lightly salted water to a boil and fill a large bowl with ice and cold water. Cook beans until just tender, 3 to 4 minutes. Drain and immediately plunge into ice water to stop the cooking. When chilled, drain well. 2. Cook pancetta in a very large skillet over medium-high heat until crispy, 3 to 5 minutes. Transfer to a plate, reserving drippings in skillet. Reduce heat to medium and stir shallot into drippings; cook, stirring, until dark golden brown, about 10 minutes. [If your pancetta isn’t very fatty, you may need…

5 min.
seafood superbo

“I give it five stars because it passed my three major tests: Is it simple/easy to prepare? Yes. Is it delicious? Yes. Do my kids love it? Yes. Toss it over some pasta, and presto, you’re done :)”– ANNE“Frozen, cooked shrimp got tough, so I definitely do not recommend using them. Stick with raw.”– ALECJAZ SEXY SHRIMP SCAMPI HANDS-ON 20 MIN TOTAL 45 MIN SERVES 2 SUBMITTED BY TRAILINDAWG 2 Tbsp. olive oil2 Tbsp. butter, melted2 cloves garlic, minced (1 Tbsp.)2 Tbsp. fresh lemon juice½ tsp. kosher salt¼ tsp. black pepper⅔ lb. raw medium (41–50 count) shrimp, peeled and deveinedChopped fresh parsley, for garnish 1. Preheat oven to 400°F. 2. Stir together oil, butter, garlic, juice, salt, and pepper in a bowl. Add shrimp and toss to coat. Let stand 10 minutes, then arrange shrimp in…

12 min.
pork versatile

“I marinated the pork chops in zesty Italian dressing for six hours before making this. Will definitely be making it again!”– JJBOUCH“I added some red wine to the sauce and served the chops over polenta. It doesn’t get much better than that!”– CRYSTAL S PORK CHOPS ITALIANO HANDS-ON 15 MIN TOTAL 50 MIN SERVES 4 SUBMITTED BY LUTZFLCAT 3 Tbsp. olive oil2 cups sliced mushrooms¾ tsp. salt4 (¾-inch-thick) bone-in pork loin chops (about 2 lb.)¼ tsp. black pepper1 cup chopped onion2 cloves garlic, crushed1 (14.5-oz.) can diced tomatoes, undrained1 tsp. dried basil½ tsp. dried oregano1 red bell pepper, cut lengthwise into thick slicesFresh basil leaves, for garnish 1. Heat 1 Tbsp. oil in a large skillet over medium heat. Cook mushrooms with ¼ tsp. salt, stirring, until tender, 5 to 7 minutes. Transfer mushrooms to…

15 min.
lasagna grande amore

“I split this into two 8-inch square pans and freeze one for later.”– SHERI S.“This was an excellent recipe. I added slices of baby bella mushrooms and used roasted poblano Alfredo sauce, which gave the dish a nice kick. Next time I think I’ll replace the chicken with some Italian sausage.”– COFFEE&CHOCOLATE CHICKEN-AND-SPINACH LASAGNA ALFREDO HANDS-ON 30 MIN TOTAL 1 HR, 30 MIN SERVES 12 SUBMITTED BY SYBIL GREGORY 15 lasagna noodles1 (10-oz.) pkg. frozen chopped spinach3 cooked boneless, skinless chicken breasts, diced (3 cups)2 (15- to 16-oz.) jars Alfredo pasta sauce1 15-oz. container ricotta cheese3 cloves garlic, minced2 cups shredded mozzarella cheese (8 oz.)Black pepper and/or crushed red pepper, for garnish 1. Preheat oven to 350°F. 2. Bring a large pot of lightly salted water to a boil. Cook noodles according to package instructions until…

5 min.
any way you slice it

You can go as DIY or semihomemade as you like with pizza crust and sauce. Shape the dough for the crust any way you please: round, square, rectangle, rustic amoeba, thin, thick, or somewhere in between. Then with the toppings, the sky’s the limit! Use our mix-and-match guide to help you start thinking (and eating) outside the pizza box. THE PIECES OF THE PIE one THE BASE (pick 1) Ready-to-stretch dough: Make DIY Dough (below), use your own recipe, or buy refrigerated dough. Ready-to-top pizza crust: Try a fresh or frozen parbaked crust. Improv crust: Use pita bread, lavash flatbread, focaccia, bagels, English muffins, French bread, or waffles. Veggie crust: Think sweet potato, eggplant, zucchini, or cauliflower. Go ahead and google “vegetable pizza crust” and give one a whirl. diy dough Mix together 4 cups flour, 1 packet (2½…

8 min.
pastabilities

Which is why we’ve tossed together a few deliciously easy pasta sauces for whenever you feel like going beyond the jar. We also give loads of pasta-layering ideas you can use in endless combinations. Whether you’re dishing up a busy-weeknight meal, an impromptu dinner party spread, or something in between, just choose a shape, a sauce, and your favorite toppings. Add a salad and some crusty bread, and dinner is served. PICK A PASTA 1. Curly: This group includes corkscrew fusilli and rotini, double-spiral gemelli, and hollow cavatappi. They’re good for anything: tomato, cream, or oil-based sauces, with or without added ingredients. 2. Tiny: These little guys include alphabets, ditalini (short tubes), ricelike orzo, pastina (itty-bitty stars and other shapes), and pearl couscous. They’re often cooked and served in brothy soups or cold…