Italian Main Course Recipe – Heat the skillet over low heat. Add the breadcrumbs and cook, stirring constantly, until the breadcrumbs are slightly golden. Remove from heat and add 1 tablespoon (20 ml) extra virgin olive oil. Set aside to cool slightly.
Place a large pot of water over high heat and bring to a boil. Add the fusilli pasta and a pinch of salt to boiling water and cook until al dente, according to the instructions on the pasta package.
Italian Main Course Recipe
Meanwhile, pour the remaining olive oil into a nonstick skillet and place over medium heat. Add garlic. Sauté without burning the garlic, 1-2 minutes. Add cherry tomatoes and basil. Stir and bring to a boil. Cook for another 7 minutes or until slightly reduced. Add salt and pepper to taste.
Course Italian Dinner
Drain pasta, reserving 2 tablespoons (40 ml) of pasta cooking liquid. Add pasta and remaining cooking water to skillet with cherry tomatoes and basil. Stir well over heat for 1 minute to absorb the lovely aroma, then remove from heat. Stir the toasted breadcrumbs into the cherry tomato pasta.
Divide the fusilli with pomodorini e pangrattato (cherry tomatoes and toasted bread crumbs) among serving bowls. Serve with grated Parmesan Reggiano on top – Buon appetito.
Note: Cherry tomatoes must be ripe and flavorful for this recipe. Only use quality fresh cherry tomatoes during the summer months of the year. Italian cuisine needs no introduction. He is famous all over the world for all the right reasons. We love their pasta, their soups, their tiramisu – they just can’t do anything wrong.
Their food is a symbol of quality and excellence, especially since each region, city and village offers its own definition of taste and enjoyment. And while some of their most famous dishes are served around the world, there’s more to Italy than just spaghetti Bolognese.
Italian Beef Braciole (braciole Al Sugo Pugliesi)
Since we wanted to take a deeper look at their gastronomy, here are 8 main Italian dishes that you may not have heard of (but would like to know!). They’re not particularly greasy or deep-fried, they’re not extravagant or complex—just simple yet mouth-watering delicacies.
This is one of those culinary experiences that every Italian can come across as it is very famous throughout the country. In fact, this is the dish that you would serve at a family celebration.
This is one of those dishes that can be prepared in a thousand different ways, as there will always be someone who will say that his nonna has a secret recipe for lasagna.
In fact, for many Italians, Emilian lasagna is associated with childhood, as the nonnas loved to cook it for their grandchildren when they came to visit them. Needless to say, the grandchildren also liked it.
Beef Braciole Recipe
Initially, lasagna was prepared from 400 grams of ground beef, onions, carrots, celery, 150 grams of tomato sauce, a glass of dry white wine, 50 grams of fresh bacon, bechamel sauce and about 500 grams of egg paste. We could give you the full recipe if that tease wasn’t enough. Check out our lasagne recipe.
The second typical Italian dish on the list is trenette al pesto. Trenette is flat dry pasta. This dish is extremely popular in Genoa and Liguria and its main ingredient is, of course, pesto sauce. Needless to say, pesto must be fresh – no compromises, no jars! Trenette al pesto served with beans, grated cheese and some potatoes.
Among the main Italian dishes there is also spaghetti Amatriciana. Amatriciana – Italian pasta sauce with pecorino cheese, tomatoes and guanciale (cured pork cheek).
This recipe dates back to 1700 and was preferred by shepherds from the Amatrice region. So while the recipe made Italy famous in terms of cuisine, it all started in this village from the province of Rieti.
Ways To Please The Family With Polenta
Other ingredients used to prepare this dish are dry white wine and pepper. And yes, we said that there is more to Italy than just pasta, and then we listed a bunch of dishes based on… pasta! But we can’t help it, especially when there are so many types of pasta.
This shouldn’t come as a surprise, but then again, we have a typical main course that includes pasta. Maltagliati is a pasta typical of the Emilia-Romagna region, cut into rectangular and small strips.
And shrimp and zucchini – well, one cannot but say here. I’m not even that big of a zucchini fan, but in this combination, they just do it for me, and I can see why they’re considered a main course.
For cooking, if you are having a dinner for 4 people, you will need 400 g of maltagliati pasta, 2 zucchini, a glass of white wine, 300 g of shrimp, 1 tbsp. walnuts, 600 g of ripe tomatoes, salt, pepper and parsley.
How To Cook A Delicious Main Course: Simple And Tasty Recipes
I haven’t personally tried it, but just looking at how it’s made, I can’t help but drool. Considered an Italian delicacy; La Fiorentina is basically a beef steak that can be served rare, grilled or grilled.
It sounds simple, but in fact, you need to follow certain rules, for example, never turn the meat over with a fork – it’s a sin to spoil the delicious crust on the surface. We are sure that once we try a real Italian dish, it will become one of our favorite main Italian dishes.
Again, pay attention to … pasta! Just in case you missed it. But seriously, with such an abundance of types and forms of pasta (sagne is typical of the mountainous regions of Lazio), it was inevitable that pasta would not win the most positions on the list.
Sanya was considered an “everyday” kind of pasta, since the base required only water, salt and flour, so it was inexpensive. In Abruzzo, they have made this dish part of their tradition, where making sanyas at home is a must. Other ingredients include beans, bacon, bay leaves, olive oil, and tomato sauce.
Maiale Al Latte (milk Braised Pork) Recipe
Also known as Knödel, these are broth dumplings typical of the Trentino-Alto Adige region. The region is also among the Italian regions with the most Michelin stars. This dish consists of large dumplings mostly made from leftover stale bread and other ingredients including diced bacon. All of them are served in broth or ghee.
Okay, you’ve probably figured out what it is and you’re not too excited about the idea. But trust us, Rome loves it.
Obviously, the main ingredient is the innards of cattle or the stomach. The goal is to make it as juicy as possible, and for this it is cooked in a tomato sauce.
Depending on the region, it can be prepared in different ways. Do you have the guts to eat it? Sorry for the pun. Made from juicy chicken cutlets in a rich aromatic tomato sauce and topped with melted smoked Scamorza cheese. Serve with crispy Italian-style fried potatoes and green beans for a hearty, easy and healthy dinner!
Italian Chicken Recipes
This means “pizza-style” cooking with tomatoes and oregano. This refers to the tomato sauce used for the pizza, not the topping, although capers and/or olives can often be found in real pizza sauce.
Pizzaiola steak is the most common way to serve and one of our most popular recipes. It is so quick and delicious that it is perfect for everyday meals.
But this time, instead of steak, we use juicy and tender chicken cutlets. It is cooked in a classic pizzaiola sauce and then served with melted smoked Scamorza cheese.
If you’ve never tried smoked scamorza, it’s often referred to as dry mozzarella because it’s prepared in a similar way, but then hung to dry into a pear shape. If you can’t find it, use good quality fresh mozzarella.
Classic Italian Lasagna With Ricotta Cheese
See the full recipe below, including step by step photos, basic tips and a video tutorial. Enjoy your meal!
See the photo below for everything you need to make this recipe, plus some important ingredient tips!
Prepare the chicken. Cut each chicken breast in half lengthwise and pound with a mallet or rolling pin until they are ¼ to ½ inch thick.
Roll the chicken. Sprinkle each chicken cutlet with a pinch of salt, then roll in flour to coat lightly, shaking off excess (Pic 4).
Classic Italian Dishes Everyone Needs To Try
Fry the chicken. Add 2-3 tablespoons of olive oil to a large skillet or skillet. Once the chicken is hot, sear it on both sides until golden brown (you may need to do this in batches), then transfer to a clean plate. Cover the chicken with foil and set aside (Pic 5-7).
Reduce the amount of wine. Add the white wine to the same pan you cooked the chicken in and scrape up any brown bits with a wooden spoon. Simmer until the wine is reduced by half (Pic 8 and 9).
Prepare the sauce. Then add the plum tomatoes, add 1-2 tablespoons of water to the jar and rinse the rest of the tomatoes, add them to the sauce. Crush the tomatoes with a masher or wooden spoon. Add
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