Italian Hunter's Chicken (Pollo Alla Cacciatora)

3 lb chicken pieces

Salt and pepper

1/4 cup butter

1 onion, chopped

2 cloves garlic, chopped

2 bell peppers, chopped

5 oz mushrooms, quartered

1 tbsp all-purpose flour

4 large tomatoes, peeled and chopped

1 cup white wine

1 tbsp white wine vinegar

2 tbsp tomato paste

1/2 cup black olives

1/2 cup capers

1/2 cup fresh parsley, chopped

Season the chicken pieces with salt and pepper. In a large Dutch oven, melt the butter. Brown the chicken on both sides. Set aside. Add the onion and garlic to the drippings, cook for 3 minutes, until onion is soft. Add the bell peppers and mushrooms, cook for 3 minute. Add the flour and cook for 1 minute, stirring constantly. Stir in the tomatoes, wine, vinegar, tomato paste, olives and capers. season wits salt and pepper. Return the chicken to the Dutch oven. Stir a little, to make sure it is covered with the tomato mixture. Simmer, covered, for 1 hour. Add parsley and let stand for 10 minutes. Serve with pasta.

Adapted from THE 1000 BEST RECIPES by Bay Books

Ladies' Kisses (Baci di Dama)

These delicious Italian cookies are perfect with a cup of coffee.

10 tbsp butter, softened

1/2 cup sugar

1 egg yolk

1/2 tsp almond extract

1 cup ground almonds

1 1/2 cups all-purpose flour

2 oz semisweet chocolate

In a large mixing bowl beat butter with sugar until fluffy. Add the egg yolk, almond extract, ground almonds, and flour. Beat until combined, scraping sides of the bowl occasionally. Chill the dough for 2 hours.

Preheat oven to 325 degrees F.

Roll dough into 1-inch balls with your hands. Place the balls 1 inch apart on a baking sheet. Bake for 20 minutes or until golden brown. Let stand on the baking sheet for 2 minutes. Transfer to a wire rack and let cool.

Melt the chocolate. Spread about 1 tsp of the chocolate on the flat sides of half of the cookies. Top with remaining cookies, flat side down. Let stand until chocolate is set.

Adapted from 500 BEST-EVER RECIPES:CHOCOLATE by Felicity Forster

Pizza Margherita

Pizza Margherita- a classic Italian pizza, named after Queen Margherita, wife of Italy's king Umberto I

Dough

1 oz fresh yeast or 2 packages active dry yeast

2/3-1 cup warm water

3 cups all-purpose flour

1/2 tsp salt

Topping

1 (14 oz) can crushed tomatoes

8 oz mozzarella cheese, thinly sliced

1/3 cup fresh basil leaves, torn

3 tbsp extra-virgin olive oil

In a small bowl, dissolve the yeast in the warm water. Let sit until creamy, about 10 minutes.

In a large bowl, combine the flour and salt. Add the yeast mixture and stir well. Knead the dough on a lightly floured surface until smooth and elastic, about 10 minutes. Place the dough in a lightly oiled bowl, cover an let rice until doubles in volume, about 1-1 1/2 hour.

Preheat oven to 450 degrees F.

Turn out the dough onto a lightly floured surface and roll out into a large pizza crust shape. Transfer to a pizza pan or cookie sheet. Spread the tomatoes evenly over the top, sprinkle wit basil, cover with mozzarella cheese.  Drizzle with 1 tbsp olive oil.

Bake in the preheated oven until the crust is golden and the cheese is bubbling, about 20 minutes. Before serving, garnish with basil leaves and drizzle wit remaining oil.

Adapted from  SIMPLY DELICIOUS ITALIAN by Carla Bardi 

Minestrone

Classic Italian pasta and vegetables soup.

1/3 cup olive oil

2 cloves garlic, minced

2 onions, chopped

5 carrots, sliced

3 stalks celery, sliced

2 large potatoes, peeled and diced

2 medium zucchini, sliced

4 cups chicken or beef broth

4 cups water

14 1/2 oz can diced tomatoes

1 cup small pasta

10 oz canned beans. drained

1 tsp dried oregano

Salt and pepper, to taste

Heat olive oil in a large saucepan, over medium heat. Add onions and garlic, cook until onions  are soft.

Add carrots, celery,  potatoes  and zucchini, cook for 2 minutes, stirring occasionally. Add tomatoes, oregano, broth and water. Season with salt and pepper.  Simmer for 1 hour. Add pasta cook for 10 minutes. Add beans, cook for 5 more minutes. Serve with garlic toast.

Adapted from THE RECIPE ENCYCLOPEDIA by Whitecap Books

Focaccia

Simple Italian bread.

1 oz fresh yeast or 2 packages active dry yeast

2/3 cup lukewarm water

4 tbsp olive oil

3 cups all-purpose flour

1/2 tsp salt

1/2 tsp coarse salt

In a large bowl, dissolve yeast in warm water, about 10 minutes. Add 3 tbsp olive oil, flour and salt. Stir until combines and then knead the dough until smooth and elastic. Add only enough flour to keep the dough from being sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover  and let rice in a warm place until doubled in volume, about 1 hour.

Punch the dough and turn it out onto a lightly floured surface. Roll out to a large circle. Transfer to a baking sheet. Cover and let rise for 30 minutes.

Preheat oven to 400 F.

Uncover the dough and poke holes in it with your fingertips. Drizzle olive oil and sprinkle with coarse salt. 

Bake for 20-25 minutes , until just golden. Remove from the baking sheet and cool on a wire rack.

Adapted from THE BREAD AND BREAD MACHINE BIBLE by Christine Ingram and Jennie Shapter

Caprese salad (Insalata Caprese)

This classic layered  Italian salad is so simple. Fresh and best quality ingredients are  a must.

2 medium ripe tomatoes, sliced

1/2 lb fresh mozzarella cheese, sliced

Basil leaves

Salt and ground black pepper 

1/4 cup extra-virgin olive oil

1 tsp balsamic vinegar (optional)

On a large serving dish, alternate and overlap the tomato slices and mozzarella cheese slices. Sprinkle with basil leaves, salt and pepper. Drizzle with olive oil and balsamic vinegar (optional). 

Adapted from ITALIAN by Carla Bardi

Basil Pesto

This classic Italian sauce was originated in Genoa (Northern Italy). It is an easy recipe that you can make quickly using a blender. Of course, if you want it to be authentic you can prepare it using  a mortar and pestle. 

3 cups fresh sweet basil leaves

1 cup pine nuts

4 cloves garlic, peeled

1/2 cup Parmesan-Reggiano, grated

1/2 cup extra virgin olive oil

Salt and pepper to taste

In a food processor or blender, combine the basil, pine nuts, garlic, Parmesan. Pulse until smooth, scraping the sides of the bowl with a spatula as necessary. Season with salt and pepper.  With a processor running, slowly drizzle olive oil into the mixture. You can use this sauce with pasta, pizza, meat dishes, etc. 

Adapted from http://iheartpesto.blogspot.com/