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Recipes For You

Arrabbiata Carbonara
Posted on December 19, 2011.
This dish combines two classic Italian styles of pasta sauce - Arrabbiata and Carbonara. Arrabbiata is a spicy red sauce that dates back to the era of the Romans. All┤arrabbiata is Italian for "angry style", which stems from the heat of the chili peppers. Carbonara typically uses a mixture of cheese, egg yolks, cured fatty pork, and black pepper; however, I do not use raw eggs in this particular dish.


Asian Noodles with Tomato Sauce
Posted on December 19, 2011.


Bucatini ala Enzo
Posted on June 25, 2012.
This is my attempt to recreate one of the signature recipes from the best fine-dining Italian restaurant in the Orlando area, Enzo┤s on the Lake. The original recipe was created by chef-owner Enzo Perlini and takes about 10 minutes to prepare. Note that you should not add any salt until the dish is finished and ready to serve. The meat and cheeses in this dish will provide more than enough salt for most peoples taste. Please see our review of Enzo┤s on the Lake in the Restaurant section of our...
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Bucatini All┤Amatriciana
Posted on May 26, 2013.
All┤amatriciana is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese, and tomato. Amatriciana originated from the town of Amatrice in the mountainous Province of Rieti of Lazio region, and is one of the most well-known pasta sauces in Roman and Italian cuisine. The amatriciana recipe became increasingly famous in Rome over the 19th and early 20th centuries and went on to be considered a "classic" of the Roman Cuisine, even though it originated elsewhere. <...
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Creamy Porcini Mushroom Penne
Posted on December 19, 2011.
This is a creamy variation of my Spaghetti with Porcini Mushrooms that incorporates Italian cheeses. As before, you can use any mushroom in this dish, but I prefer the porcini mushroom. If you use a dried mushroom, cook mushrooms in 2 cups of chicken broth for 20 minutes, then drain off and reserve the stock for later use.


Karen´s Carbonara
Posted on December 19, 2011.
Recipes for Carbonara vary, though most use the basic ingredients of cheese, raw egg yolks, cured fatty pork, and black pepper. These ingredients are combined with the heat of the hot pasta to cook the eggs. Be sure to serve this classic meal on preheated dishes to keep it warm longer. Note, however, that many health professionals advise against serving eggs that are not fully cooked to infants, the elderly, or anyone with a compromised immune system.

Karen created this partic...
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Lemon Shrimp in Linguine
Posted on December 19, 2011.


Linguine with Clam Sauce
Posted on December 19, 2011.


Marinara Arrabbiata Style
Posted on December 19, 2011.
Arrabbiata is a spicy red sauce that dates back to the era of the Romans. All┬┤arrabbiata is Italian for "angry style", which stems from the heat of the chili peppers. This dish is usually served with pasta and chopped fresh parsley sprinkled on top.

Marinara Sauce
Posted on December 19, 2011.
Marinara (mariner┤s) sauce is an Italian tomato sauce usually made with tomatoes, garlic, herbs, and onions. There are several theories as to the origin of this sauce; however, this much we do know: 1) The tomato was introduced to Europe in the the mid-16th century by Spanish explorers, and 2) The original recipe originated in the Italian seaport of Naples. Due to the high acid content of the tomatoes, this recipe resisted spoilage which made it ideal for lengthy sea voyages hundreds of years b...
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Marinara Sauce - Soffritto Style
Posted on December 19, 2011.
"Sofritto" is the Italian word for "sub-fried" or "under-fried" that refers to using a small quantity of olive oil to cook diced vegetables that constitute the base of the dish. In Southern Italy, the soffritto is generally prepared with olive oil, chopped onions, and diced garlic. In Northern Italy, the soffritto is made with the ┬┤holy trinity┬┤ of Italian vegetables - minced celery, carrot, and onion. The addition of these ingredients creates a much more robust and flavorful dish.

Mushroom Lasagna
Posted on December 19, 2011.


Pad Thai
Posted on December 19, 2011.
Pad Thai is one of Thailand┬┤s national dishes, and consists of stir-fried rice noodles with a variety of fresh vegetables, fish sauce, and tamarind.

Risotto with Porcini Mushrooms
Posted on December 19, 2011.
Risotto is a uniquely Italian dish of rice cooked in broth to a creamy consistency. The broth may be meat-based, fish-based, or vegetable-based. Most risottos include some type of cheese, butter, and onion. It is one of the most common ways of cooking rice in Italy. It is best to use a high-starch, short-grain to make risotto. These rice have the ability to absorb liquids and to release starch and are therefore stickier than long grain varieties. There are several varieties, but I prefer ...
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Risotto with Red Wine Sauce
Posted on December 19, 2011.


Spaghetti alla Bolognese
Posted on December 19, 2011.
Bolognese sauce is a meat-based sauce for pasta originating in Bologna, Italy. This is a variation of a traditional Bolognese sauce that uses hot cherry peppers to spice it up. A traditional Bolognese recipe does not use tomatoes, but I add tomato paste near the end to thicken the sauce and accentuate the rich flavors of this dish. Be careful when adding salt to this dish, since both the pancetta and meat stock have a lot of salt in them. Also, you may not need as much olive oil depending on ...
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Spaghetti with Porcini Mushrooms and Arugula
Posted on December 19, 2011.
You can use any mushroom in this dish, but I prefer the porcini mushroom. If you use dried mushrooms, reconstitute them by cooking the dried mushrooms in 2 cups of chicken broth for 20 minutes, then drain off and reserve the stock for later use.

Tomato and Pancetta Broth
Posted on December 19, 2011.
This is a great light sauce that can be used to toss with Pasta or to accompany roasted meats.

Tomato Cream Sauce
Posted on December 19, 2011.
This is a healthy version of a traditional tomato cream sauce that substitutes cream with low fat yogurt.

White and Black Truffle Macaroni and Cheese
Posted on December 19, 2011.
This recipe was originally described to me by my friend and fellow foody Stephen Gray. He recommends that it be served over a veal demi-glace (see recipe).


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