This is an Italian style chicken recipe with Parmesan cheese that I found on Southern Food.

Ingredients:

* 4 boneless skinless chicken breasts (halves)
* 3 large eggs, beaten
* 1 cup Parmesan cheese
* 1 cup fine dry Italian bread crumbs
* 1/4 cup Italian salad dressing
* 1/4 cup butter

Preparation:

Wash chicken and pat dry. Dip chicken into eggs. Combine cheese and bread crumbs. Coat chicken thoroughly with crumb mixture. Place on greased baking sheet. Drizzle with salad dressing and place pats of butter on each piece of chicken. Bake at 350 degrees for 45 minutes.

If you want to prepare true Sicilian Cannoli, just follow this recipe! (found on epicrious)

Ingredients

For cannoli shells

* 1 cup all-purpose flour plus additional for dusting
* 3 tablespoons sugar
* 1 teaspoon unsweetened cocoa powder (not Dutch-process)
* 1/4 teaspoon cinnamon
* 1/4 teaspoon salt
* 1/8 teaspoon baking soda
* 1 lb cold lard
* 2 tablespoons sweet Marsala wine
* 1 large egg, separated
* About 3 cups vegetable oil

For filling

* 1 lb fresh ricotta (2 cups)
* 2 oz soft mild goat cheese
* 1/4 cup confectioners sugar
* 1 tablespoon minced candied orange peel
* 1/2 teaspoon orange-flower water (also called orange-blossom water)
* 1/4 teaspoon cinnamon
* 1/3 cup shelled unsalted pistachios (not dyed red), chopped
* 2 oz bittersweet chocolate (not unsweetened), chopped (1/2 cup)

* Special equipment: a pasta maker; a 4- to 4 1/4-inch round cookie cutter; a deep-fat thermometer; 6 (roughly 5 5/8- by 5/8-inch) metal cannoli tubes; 2 heavy-duty oven mitts; a pastry bag fitted with a 3/4-inch plain tip
* Garnish: confectioners sugar

Preparation

Make dough for shells:
Whisk together flour, sugar, cocoa, cinnamon, salt, and baking soda. Add 2 tablespoons lard and blend in with your fingertips until combined. Add wine and yolk and stir until a dough forms.

Turn out dough onto a lightly floured surface and knead until smooth and elastic, 5 to 7 minutes. Form dough into a disk and wrap tightly in plastic wrap, then let stand at room temperature 1 hour.

Make filling while dough stands:
Beat together ricotta, goat cheese, confectioners sugar, orange peel, orange-flower water, and cinnamon in a bowl with an electric mixer at medium speed 1 minute (do not overbeat). Fold in nuts and chocolate until combined and chill.

Make shells:
Set smooth rollers of pasta maker at widest setting. Unwrap dough and cut in half, then lightly flour 1 piece (keep remaining half covered with plastic wrap). Flatten floured dough into an oval and feed through rollers. Turn dial down 2 notches and feed dough through rollers again. Continue to feed dough through rollers, making space between rollers narrower by 2 notches each time, until narrowest setting is used.

Line a baking sheet with plastic wrap. Transfer rolled dough to a lightly floured surface and cut out 4 or 5 rounds with floured cutter. Transfer rounds to baking sheet and keep covered with more plastic wrap. Roll out remaining dough and cut rounds in same manner. Gather scraps and let stand 10 minutes. Roll out scraps and cut in same manner.

Heat remaining lard with 1 1/4 inches oil in a 4-quart heavy pot over moderate heat until it registers 350°F on thermometer.

Meanwhile, lightly oil cannoli tubes. Lightly beat egg white, then brush bottom edge of 1 dough round with egg white. Wrap dough around a tube, overlapping ends (egg-white edge should go on top), then press edges together to seal. Make 5 more shells in same manner (keep remaining rounds covered with plastic).

Fry dough on tubes 1 at a time, turning with metal tongs, until 1 shade darker, about 45 seconds. Wearing oven mitts, clamp end of hot tubes, 1 at a time, with tongs and, holding tube vertically, allow shell to slide off tube onto paper towels, gently shaking tube and wiggling shell as needed to loosen. (If you allow shell to cool it will stick to tube and shatter when you try to remove it.) Transfer shells to paper towels to drain and cool tubes before reusing. Wrap remaining dough around tubes and fry in same manner.

Spoon filling into pastry bag and pipe some into 1 end of a cannoli shell, filling shell halfway, then pipe into other end. Repeat with remaining shells.

Margherita Pizza is a simple, delicious, classic Italian pizza.
This recipe for gluten free Margherita Pizza is made with crisp gluten free pizza crust, good quality mozzarella cheese, fresh sliced Roma tomatoes, pesto sauce and fresh basil bursting with flavor and fragrant aroma. It’s a real treat!

Prep Time: 30 minutes
Cook Time: 10 minutes

Ingredients:

* 2 12-inch parbaked gluten free pizza crusts (recipe below)
* 1 cup good quality gluten free pizza sauce (see tips)
* 2 thinly sliced medium Roma tomatoes, remove seeds and blot slices with a paper towel
* 2 tablespoons pesto sauce
* 1/4 cup fresh basil, cut in thin strips
* 8 ounces sliced mozzarella cheese
* 2 tablespoons freshly grated parmesan cheese
* 1/2 - 1 teaspoon crushed red pepper flakes, or to taste (optional)

Preparation:
Preheat oven to 450°

1. Divide ingredients evenly between the two pizza crusts.
2. Ladle sauce over crusts, add pesto and spread evenly over crusts with a spoon.
3. Place sliced tomatoes and strips of fresh basil over sauces.
4. Add sliced cheese, parmesan and crushed red pepper flakes.
5. Bake on a cookie cooling rack or a preheated pizza stone for 7-10 minutes, until cheese is bubbly and golden.

Source: Gluten free cooking

This is an Italian Pasta Salad Gluten-Free recipe that I found on celiac.com

Ingredients:

1 package of gluten-free rotelli pasta
1 package grape tomatoes, halved
4 ounces feta cheese, crumbled
¼ pound of deli salami, cubed
Chopped Fresh Basil
½ chopped red pepper
2 chopped green onions
Dressing:
1/3 cup olive oil
3 tablespoons lemon juice
2 garlic cloves, minced
1 ½ teaspoons dried oregano
½ teaspoon salt
¼ teaspoon pepper

Directions:

Wisk together dressing ingredients, then pour over salad and pasta. You can add black olives and artichoke hearts if desired.

A bit of Italian taste for my coeliac friends: a Lasagna gluten free recipe.

Ingredients

* 10 ounces lasagna noodles, gluten free
* 1 lb ground beef, browned
* 1 lb cottage cheese, fat free
* 1 lb mozzarella cheese
* 1 tablespoon italian seasoning
* 2 teaspoons garlic, minced
* 1 (14 ounce) jar marinara sauce, it has less carbs per serving (ragu old world style)
* 1 lb zucchini, peeled and sliced

Directions

Boil lasagna noodles as directed on box.

Brown ground beef with Italian seasoning and garlic.

Place a layer of noodles in pan.

Layer beef, cheese, cottage cheese, zucchini and sauce on top of noodles.

Repeat layers.

Cover with foil to prevent top layer from burning.

Bake at 350 degrees 30 minutes or until lasagna is hot and bubbly.

Remove foil and bake 10 minutes till lightly browned.

Let stand 10 minutes to let the lasagna set up.

Taken from Recipezaar

Carciofi alla Giudia (the Italian name for Jewish Artichokes) are a typical Roman recipe.
I found it on Food Network.

Ingredients

* 12 young artichokes
* 2 fresh lemons
* Salt
* Freshly ground black pepper
* 2 cups olive oil
* Grated Pecorino Romano, for garnish

Directions

Trim the outer leaves of each artichoke and the stem to 2 inches long. Using a peeler, peel the stems of each artichoke. In a bowl, combine the artichokes and juice from the lemons. Cover with ice water and allow to sit for 2 hours. Drain well. Using your hands, flatten each artichoke to the shape of a flower.

In a large earthenware pan, over medium heat, add the olive oil. Add the artichokes, side by side and stem up. Cook the artichokes until tender, turning the artichokes several times for overall browning. Using a wooden spoon, press each artichoke firmly to the bottom of the pan so that the leaves flatten out. Continue to cook for 10 minutes.

Carefully sprinkle a little water over the artichokes, this will crisp the artichokes. Continue to cook for 2 minutes.

Place the artichokes on a large platter and serve. Garnish with grated Pecorino Romano.

1. Bring a large pot of salted water to the boil. Add the pasta and cook according to the packet instructions until ‘al dente’.

2. Meanwhile, heat a film of olive oil in a large heavy-based frying pan. Add the garlic clove and bay leaf, and fry briefly over medium heat until the garlic just starts to brown. Remove from the pan.

3. Throw in the porcini, and fry quickly over medium-high heat, tossing and turning until they are just tender and have released their juices. Season with salt and a good grinding of black pepper.

4. Add the cream and butter, and stir until bubbling.

5. Drain the pasta and add to the pan.

6. Sprinkle with a dusting of parsley, and serve at once.

Source: Pasta casereccia

In Tuscany, cantucci di Prato—miniature, anise-flavored almond biscotti—are traditionally served at the end of a meal with a glass of Tuscan dessert wine, vin santo, for dipping.

Ingredients

1. 3 cups all-purpose flour
2. 1 cup granulated sugar, plus more for sprinkling
3. 1 cup whole almonds
4. 2 teaspoons baking powder
5. 2 teaspoons anise seeds
6. Finely grated zest of 1 lemon
7. 1/4 teaspoon salt
8. 3 large eggs
9. 2 large egg yolks
10. 2 teaspoons vin santo or other sweet wine
11. 1 large egg white, beaten

Directions

1. Preheat the oven to 350°. Line a baking sheet with parchment paper. In the bowl of a standing mixer fitted with a paddle, combine the flour with the 1 cup of granulated sugar, almonds, baking powder, anise seeds, lemon zest and salt. Add the whole eggs, egg yolks and vin santo and beat at low speed until a stiff, crumbly, slightly sticky dough forms.

2. Turn the dough onto a lightly floured work surface and knead it 2 or 3 times, until it just comes together. Divide the dough into 3 equal pieces and form each one into a 12-by-1 1/2-inch log. Transfer the logs to the prepared baking sheet. Brush the tops of the logs with the egg white and sprinkle lightly with sugar. Bake the logs in the center of the oven for 25 minutes, or until they are lightly browned and slightly firm. Let the logs cool for 30 minutes on the baking sheet, then transfer them to a cutting board.

3. Line 2 baking sheets with parchment paper. While the logs are still warm, cut them into 1/3-inch slices with a sharp serrated knife. Arrange the cantucci on the sheets, cut sides down, and bake, turning once, until golden, about 25 minutes.

Make Ahead

Once fully cooled, the cantucci can be stored in an airtight container for up to 1 week.

Source: Food and wine

Tortelli di Patata, stuffed pasta with a potato based filling, are the high point of many a sagra and country fair. According to a friend who owned a pasta factory, they must be made by hand to come out right, because the dough of the sheet is too thick for machines. It’s worth the effort.

Prep Time: 1 hours, 30 minutes
Cook Time: 5 minutes

Ingredients:

* 1 1/2 pounds (600 g) mealy potatoes
* 2 eggs
* 1/4 pound (100 g) cured lard, minced (Tuscans use lardo di Colonnata, from a town in the Apuan Alps)
* 1 medium onion, minced
* 2 cups (about 100 g) grated Parmigiano
* Scant 1/2 cup (125 ml) melted butter (for the sauce)
* Salt and pepper

Preparation:

A note: Lardo di Colonnata is salted and cured with herbs and spices. If you cannot find it, use fatty pancetta or, in its absence, well-seasoned prosciutto fat.

Wash and peel the potatoes, quarter them, and steam them until done but firm (they shouldn’t be mushy).

Sauté the lard and the onions in a skillet until the onions are lightly browned.

Mash the potatoes (a potato ricer makes mashing easier) while they’re still hot. Put them mashed potatoes in a bowl and add the onion mixture, two tablespoons of grated cheese, the eggs, and a pinch of salt and pepper. Mix well and let cool.

Meanwhile, make a the pasta, using 1 1/4 pounds flour and four eggs: make a mound of the flour on your work surface, scoop a well into it, crack the eggs into it, and work them into the flour, together with a pinch of salt. If need be, add a few drops of water as well, but go easy. Knead the dough until it is smooth and elastic, about 15 minutes, then roll out two sheets about the thickness of a nickel. The sheets should be rectangular and about the same size.

Place, on one of the sheets, walnut-sized balls of filling about 1 1/2 inches apart. Carefully lay the second sheet over the first and press the dough down between the balls of filling with your fingers so the pasta sticks well. Using a serrated pasta wheel, cut the dough to make square tortelli.

Boil the tortelli in salted water, removing them with a slotted spoon as they’re done (a minute after they rise to the surface) to a warm serving bowl, pour the melted butter and the remaining grated cheese over them, and serve.

Hint: If you happen to have some left over drippings from a roast, replace half the butter with them. You can also serve tortelli with meat sauce or tomato sauce, and grated cheese. Serve with a fairly hearty wine, for example Chianti Rufina.

Yield: About 4 servings potato tortelli.

Source: Italian food

Easter is one of the main festivals in Italy and eggs and lamb always feature in the typical Easter recipes.
This is the roasted lamb recipe.

Ingredients

* 1/2 lamb, about 10 to 15 pounds
* 1/2 cup white wine vinegar
* 1/2 teaspoon dried oregano
* 1/2 cup olive oil
* 1 tablespoon salt
* 1/2 tablespoon pepper
* Chopped parsley, for garnish

Directions

Marinate lamb in white wine vinegar, oregano, oil and salt and pepper. Refrigerate, covered, for 24 hours. Preheat oven at 350 degrees. Roast lamb, potatoes and onions, uncovered for approximately 1 1/2 to 2 hours.

Source: Food Network