Italian housewife shares traditional Italian recipes~authentic Italian recipes~ easy Italian recipes~
In this page: Baked potatoes with Italian sausages,chicken recipes, veal cotolette and my no-burping meatloaf Finger-liking-oven-barbecue SAUCE for chicken or pork ribs Mix directly in a baking pan 1/4 cup honey,1/3 cup mustard and 1/3 cup ketchup and Italian seasoning. Cut in 4 a whole chicken or use about 8 pieces of chicken,( or pork ribs) put in the pan and coat them with the honey mixture. Bake at 400 degree for 2 hours( after 1 hour turn the chicken on the other side) ***pork ribs depending on size will take less or more time to cook...after 1 hour check if done...  for more chicken recipes visit... www.hotchickenrecipes.com Chicken marinated In a blender whip 1/4 cup lemon juice, 1 garlic clove, 1 Tbs ginger, 1 tsp red pepper flakes, 1 Tbs paprika, 1/2 cup yogurt.Pour this marinade in a bowl and then add and coat 8 pieces of skinless chicken. Cover and refrigerate for few hours. Put the chicken in a baking pan and bake it at 450 for 30 min or until the chicken is well cooked.
chicken "cacciatore" In a frying pan saute 1 shredded onion, some Rosemary and few tomatoes in 3 tbs oil olive. Add chicken pieces( about 8 for 4 portions) and brown them turning them often. Add tomato sauce or crushed tomato and 1/2 cup of wine... bring to a short boil and then cover it and let cook slowly it for 30 min. or until chicken pieces are well done. Chicken "cacciatore" sauce in Italy is served on pasta.
Chicken "Balsamic"
This recipe uses “aceto” that is balsamic vinegar, which makes the chicken very tender and juicy. In a large frying pan brown 4/6 chicken breasts with a finely chopped onion in 3TBS vegetable oil Add ½ cup vinegar and ½ cup water bring to gentle boil and then reduce the heat. Cover and Cook for 30 minutes or until chicken is well cooked (it will come apart with a fork) Put chicken breast on a dish and deglaze the pan with a little water. Put the cooked rice in that glaze and coat it and then serve it with chicken. Optional: add cooked mushroom and peas to the rice. Roasted Chicken “a l’orange”
A big whole chicken (5/6 pounds) can also make 2 meals. Make chicken pot pie with leftover. With this recipe you can cook any other Kind of bird following the package given instructions for the cooking time. Rinse the chicken and put in a roasting pan Drizzle the chicken with ½ cup of orange juice (don’t use no oil or butter… the orange juice will make it golden, tender, tasty and juicy) Cook at 400° F for 2 hours (after 1 hour with a long fork turn the chicken on the other side) or until the legs come away from the rest of the chicken. CHicken pie ciaobellacooking recipe Using the creamy style corn gives to the pie a gourmet taste! Shred the leftover chicken in very small pieces in a bowl. Add 1 can of mixed vegetable well rinsed,(optional1 small can of mushrooms )and 1 can of creamy style corn Mix all ingredients well. In a baking dish unroll a pie shell, put the mixture in and cover with other pie shell, sealing the boards with a fork or pinch with your fingers and prickle the top. Cook for 35/40 minutes at 425 °F or until the top turn golden. 
Stuffed chicken Prepare a mixture made with 4 oz. shredded cooked ham, 2 beaten eggs, Parmesan cheese,parsley, pine nuts, raisins, shredded onion, salt and pepper. Stuff the inside of a whole chicken with mixture and close the opening. Bake at 400 for 2 hours or until the chicken is well cooked. Oven fried chicken Wash and skin 8 pieces chicken and then dry them. Coat the chicken pieces with light mayonnaise and then with breadcrumbs. Put them in a baking pan and bake them at 450 for 30 min. or until well cooked and golden colored.
***More chicken recipes in my ciaobellacooking...noteBook...see homepage for details *** Cotolette In Naples are the Sunday special. They can be made with the same eye round roast (you can ask the butcher to cut it in thin slices) Beat 1 egg and put 2 cups of flavored bread crumbs on a piece of aluminum foil (it is easy to coat the meat moving the foil around the meat slices) Dip the meat slices first in the egg and then in the breadcrumbs. Fry the cotolette in abundant vegetable oil until golden on both sides.
Cotolette
alla Parmigiana
This is a very tasty variation on the theme! When the cotolette are done put them in a baking pan, cover with sliced mozzarella, tomato sauce and parmesan cheese. Bake for 15/20 minutes at 350° F Meatloaf
?
Yes, meatloaf too, for Yankee husbands! After all, what is a meatloaf if not a big meatball? As matter of fact, Neapoliatans cook a big meatball called “Polpettone” stuffed with ham, cheese and boiled eggs.
Shape the mixture in a loaf and with a fork spread a little ketchup on top and around the loaf. Bake it at 400°F for 1 and 1/2 hour or until the crust is nice ‘n brown Serve with mashed potatoes and cooked peas *** after many years of experiments... this is the one
that don't give burps!
Baked potatoes 'n Italian sausages Cut 4 medium potatoes in chunks...put them in a baking pan, drizzle and mix them with 1/4 olive oil,Italian seasoning(salt and pepper to taste)...add 6 or more Italian sausages( put the sausages under the potatoes,so they cook,but don't burn) and bake at 375 0 F. for 40/45 min. or until the potatoes and sausage are well done. With a long fork move the sausages on top the potatoes and let it cook for 5 min. for a little bit more browning. Tips: give the sausages a cut in the middle so they will give more flavor to the ensemble. Fried peppers can be also added to the meal. 
for more chicken recipes visit... www.hotchickenrecipes.com |
Italian chicken recipes...Italian chicken recipes... Italian meals start with first courses and then are followed by seconds,vegetables,fruits and desserts and,of course...espresso coffee.
Pompeii Amphorae 
fried haddock with veggies  Italian country chicken I learned this recipe when I went with my family ...years go... on
vacation in the beautiful town of
Diamante/Calabria,Italy... I bought chicken pieces directly
from a butcher and he told me how to cook them...
Make your own Italian masterpiece with Ciaobellacooking Italian recipes Notebook....more chicken recipes in ciaobellacooking recipes notebook 
The story of the Turkey Holiday.... ... and the turkey recipe. Once upon a time... when our family lived in Italy, a friend of ours who lived in New England, every November used write to us that her family at that time of the year was very busy preparing for the turkey holiday. We were kind of dismayed that in New England they had an holiday just to celebrate and then eat a turkey since we in Italy have holidays mostly to celebrate Saints or liberation from some foreign domination and things like that. Then.. one year we all came to New England to visit this family... which were actually the in-law of our friend and when November came... we were all invited to the turkey holiday! Finally Irene, our friend's mother in-law... a real Yankee tough woman,but with big heart explained to us that Thanksgiving is the holiday of giving thank for all the things that we have and appreciate and also a day to commemorate the generosity of the Indians that shared their meals with the first Pilgrims.Therefore we, Neapolitans Pilgrims thanked this generous woman for inviting us to her Thanksgiving celebration. From the day on... we spent all our Thanksgiving with Irene until she past away. She would prepare -all by herself... that nobody was allowed in her kitchen- an incredible feast and the best turkey that we ever had... tender and juicy! When we asked ask Irene her recipes, she used to answer vaguely " A little bit of this and that"... so we thought that she was kind of jealous of her recipes, but in time we understood that the lady who grew up during the depression was very thrifty and therefore she really cooked with little bit of this and that... still her meals were delicious. We always will remember those Thanksgiving spent with Irene fondly... they were magic. Also, in time she reveled the secret of her tender and juicy turkey...and her gravy without lumps.... she would pour a beer over the turkey... let came to a boil ontop of the stove in a big baking pan and then bake it in the oven until golden 'n brown. Then she would take the turkey out of the pan and prepare the gravy directly in the pan adding to the drippings... a mixture a flour,water and seasonings that she had put in a glass jar and shacked well to avoid lumps in the gravy and mix...add some coffee to give a darker color to the gravy and mix everything together very well. And that's the way almost we cook the turkey now.
Irene's best turkey recipe Wash and put the turkey in a big oval pan. Pour a beer on the turkey. Cover with tin foil.
Let it cook according the size(follow instruction included for cooking time)at 375 F. When cooked,uncover and let it brown. Make the gravy with the liquid that comes out from the turkey. Put the liquid in a pan,add a mixture of water and flour and some cold coffee to give a darker color to the gravy...cook it until it get the consistency of gravy.
***to avoid lumps in the gravy prepare the mixture of water and flour in a glass jar shaking it until well mixed and then put it in the turkey liquid. Volete una ricetta in Italiano?....scrivete a face-book page ciaobellacooking Italian Recipes-Ricette IN Italiano Patate con peperoni e salsicce In una teglia ponete 1 kilo di patate tagliate a cubi e 8 salsicce coprendole conun po' di olio... (sale,pepe e cipolla tritata a piacere ) Cuocere al forno per 1 ora o piu fin cuando le salsicce son ben cotte e le patate si sono rosolate. Aggiungere peperoni fritti prima di servire. ***Cucinando le patate e le salsicce al forno si usa molto meno olio!
Il Meatloaf che cos' e' il meatloaf ?... e' una pagnotta di carne... una specie di polpettone a cui si da una forma di pane, ma piu' semplice. Infatti non solo si prepara in poco tempo, ma e' anche economico. Preparazione: In una scodella mescolare mezzo chilo di carne macinata,1 uovo,150 gr. di pan grattato e un po' di latte.( sale,pepe, cipolle tritate o altri ingredienti a piacere) Lavorare con le mani il tutto in modo da formare una pagnotta e poi con una forchetta spalmarla con un po' di ketchup(salsetta di pomodori). Porla in una teglia e cuocere nel forno a 200 C. per 1 ora e 1/2, o fin cuando la pagnotta si sara'a fatta bell'e dorata. Tagliare a fette e servire con pure' di patate e piselli o altre verdure. Questo pranzo piace molto ai bambini, perche' la carne e' morbida e si divertono a spalmarla col pure' di patate e il ketchup.
Il nostro pranzo favorito se compriamo il pollo e': Pollo all' arancio o all'aceto o birra. E ' un pranzo semplice e molto facile da preparare: Mettere un pollo intero-dopo avergli dato una bella lavata- in una teglia e annafiarlo con una tazza di succo di arancio oppure di aceto o di birra. Farlo cuocere in forno a 200 gradi Celsius (dopo un'ora con una forchetta lunga e con cautela girare il pollo dall'altro lato) per 2 o piu ore fino a quando le gambe si staccano dal resto e si e' dorato! Negli USA,cuando cuciniamo il pollo nel forno cuciniamo anche le patate intere che chiamiamo "Baked potatos". Noi le mettiamo in una altra teglia cospargendole con un po' di olio cosi che vengono dorate e morbide. Tacchino all'Americana Per la famosa festa american che si svolge alla fine di novembre e che si chiama "Thanksgiven" e che significa Giorno di Ringraziamento e si da grazie per quello che si ha e commemora la generosita' degli Indiani che condivisero il loro cibo con i primi pellegrini inglesi nel 16o0, e' tradizione cucinare il tacchino. Noi usiamo lo stesso metodo del pollo, pero ci versiamo una birra sopra il tacchino cosi che viene morbido e perde quel odore di selvaggina. Per un tacchino di 5 o 6 kili ci vogliono approssimatamente 4 o 5 ore di cottura a 22o C. Per le prime 3 o 4 ore bisogna coprirlo con foglio di aluminio e poi scoprirlo per il resto della cottura asi' che si colorisca di un bel colore dorato. Con il liquido che si accumula nel fondo della teglia si prepara una salsetta( aggiungendovi un po' di farina e erbe,sale,pepe a piacere) che poi si versa caldo sulle fette di tacchino. Con il tacchino serviamo puree di patate e di zucca, fagiolini e molte altre verdure a secondo dei gusti. Con il "leftover" di pollo o tacchino prepariamo le famose "Pie" o pasticcio con crosta. |
