Italian Recipes

View All | View Summaries
Asian Fusion Bamboo Risotto Recipe

Asian Fusion Bamboo Risotto

02.13.09 by Jackie

Bamboo shoots are young, crisp and tender. They have a similar texture to asparagus, but a very different flavor. I've been thinking a lot lately about how to take a traditional risotto and make an Asian fusion version, and it occurred to me that bamboo would be an excellent flavor to add to the dish.

The basics of the risotto are still the same. A little oil, arborio rice, broth, and a vegetable.  I didn't put cheese because I was making an Asian version, and I added some turmeric and paprika for color.  The dish is finished with some red chili oil and fresh cilantro.


Full Recipe...
Vegetarian Spinach Lasagna Recipe

Vegetarian Spinach Lasagna

02.04.09 by Jackie

Lasagna are always a hit at home, especially during the winter. The layer of spinach and béchamel sauce make the dish very creamy and filling. 

It's suitable for both meat eaters and vegetarians. My little sister-in-law who's deathly allergic to nuts and eggs can also share this dish with all of us.

It's a great dish to make in advance as you can prepare it the day before and keep it in the refrigerator overnight.


Full Recipe...
Mango Mushroom Pizza  Recipe

Mango Mushroom Pizza

01.21.09 by Jackie

Our favorite pizzeria is a local chain called Pizz'a Chicago.  The pizzas are named after Chicago landmarks and notable personalities, and are made with a wide range of ingredients.  I'm sure there's an Obama-inspired pizza in the making.  I had so much fun recreating the Inaugural luncheon that maybe I should try my hand at it as well!

Our favorite pizza there is the Joliet Jake. It's a vegetarian pizza with shitake, portobello, button and cremini mushrooms with dried apricots. Instead of apricots, I substituted dried, cubed mango, papaya and pineapple that I had leftover from my holiday fruitcake baking. When I make this pizza at home, I typically substitute dried mango in for the apricots.  It's a common snack food in my house, and I think it tastes better than apricots. 

My father-in-law is allergic to mushrooms, so there was more for everyone else!  Just kidding.   I always make a separate olive and cheese pizza just for him.  I'll put that recipe up soon.


Full Recipe...
Pistachio Pesto Pasta Recipe

Pistachio Pesto Pasta

01.06.09 by Jackie

I bought some Sicilian pistachios that are to die for. We all almost finished the whole package, but I had about a half a cup remaining so I figured it was the perfect opportunity to make a Mediterranean-inspired pesto sauce. I love experimenting with new flavors. Pestos are so versatile. You can pick any nut, herb or dry fruit, oil and cheese; add salt and pepper and you're done. You can keep the extra pesto in an ice-cube tray in your freezer for up to 6 months or for 2 weeks in your refrigerator.

I always keep some pesto on hand for when I need to quickly throw a meal together. It brings so much flavor to pastas, sandwiches, all sort of dips, mashed potatoes, lasagna sauce, chicken. There are a plethora of  possibilities.


Full Recipe...
Garlic Cremini Mushroom Risotto Recipe

Garlic Cremini Mushroom Risotto

01.03.09 by Jackie

My hubby is feeling a little under the weather today. I wanted to give him some comfort food. Risotto is one of his favorite dishes; I make it very often when it's cold. It's very creamy, cozy and hearty. The basics of the risotto is always the same, typically you'll add 2 to 3 ingredients to the base to create your own signature risotto. 


Full Recipe...