Great Trattoria Recipes

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Great Trattoria Recipes

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Great trattoria recipes are some of the simplest, tastiest basic recipes you could possibly make. By using the freshest ingredients, you can master the art of trattoria-style cooking. These family owned and run restaurants in Italy are the backbone of Italian food. You feel at home in these trattorias because most of the time you are in someone’s home. The families that run these trattorias usually live there.

These casual restaurants of Italy have been re-created throughout major cities in the United States to bring you the flavors of Italy in your own backyard. Now you can create a few of these recipes in your own home. Most the recipes I make at home are truly Americanized versions compared to the true methods used in Italy. Give these recipes a try and let me know how they turn out. Enjoy!

SIMPLY DELICIOUS

Breaded Mushrooms

INGREDIENTS

1 pound of white button mushrooms or baby Portobello mushrooms

1cup of flour for dredging

2 eggs

1/4 cup of milk

1 cup of seasoned bread crumbs

1/2 cup of fresh grated Parmesan or Romano cheese.

1/ cup of vegetable oil

PREPARATION

Clean the mushrooms with a damp paper towel.

Cut so each piece is proportioned.

Dredge the mushrooms in the flour.

In a medium size bowl, whisk together the eggs and milk.

Dip the mushrooms in the egg mixture.

In another medium size bowl, mix together the cheese and breadcrumbs.

Coat the mushrooms with the breadcrumb mixture.

Heat a large frying pan and add the oil.

When the oil is hot, fry the mushrooms turning once until golden brown.

Drain on a paper towel.

Season with salt and pepper to taste.

NOTE: I usually grate more cheese on top.Serves 4 people.

Beef with Peppers

INGREDIENTS

2 pounds of lean cubed beef

1 cup of flour

1/2 tsp of salt

1/2 tsp of fresh ground black pepper

1/4 cup of extra virgin olive oil

1 yellow onion , sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

2 cloves of garlic, chopped

1/4 cup of white wine

1/2 cup of beef broth

1 15oz can of diced tomatoes

1 tsp of dried oregano

1 dried bay leafs

1/4 tsp of dried basil

PREPARATION

Season the flour with the salt and pepper.

Dredge the beef in the flour.

In a large pot heat the oil and brown the beef.

Remove the meat from the pot and set aside.

Add a little more oil and sauté the onions, peppers and garlic for 2 minutes.

Deglaze the pan with wine

Add the meat.

Add the broth and tomatoes.

Add the bay leaf, basil and oregano.

Cover an cook on medium heat for 1 to 11/2 hours until tender.

Note: Serve with nice crusty bread. This recipe can be cut down by using 1 pound of stew meat and served in smaller bowls as a unique appetizer or substitute the beef with veal, pork or lamb.

NOTE: This dish is sitting in my fridge right now from yesterday and I’m going to take a break and finish it off.

Serves 4 people.

Baked Ziti with Sausage

INGREDIENTS

1 pound of ziti

1 pound of hot or mild Italian sausage, casing removed

1 medium yellow onion, chopped

3 cloves of garlic, chopped

2 Tbls of extra virgin olive oil

1/4 tsp of salt

1/4 tsp of fresh grated ground pepper

1/4 cup of red wine

2 15oz. cans of diced tomatoes

1 Tbls of dried oregano

1 tsp of dried basil

2 pounds of ricotta cheese

1 cup of fresh grated Romano cheese

1/4 cup of fresh chopped flat leaf parsley

1 package of shredded mozzarella cheese

PREPARATION

Bring 6 quarts of water to a boil.

In a large skillet, sauté the onions and garlic for 3 minutes.

Add the sausage and break up the pieces until browned.

Drain any excess oil

Season with salt and pepper.

Add the wine and reduce to about half.

Add the tomatoes, oregano and basil and simmer uncovered for about 10 to 15 minutes.

In a medium sized bowl mix together the ricotta, Romano cheese and the parsley.

Season with a little more salt and pepper.

Cook the ziti in the rapidly boiling salted water until al dente. About 10 minutes.

Drain the pasta and mix in the ricotta mixture.

Add the sausage mixture.

Heat the oven to 350 degrees

Grease a large shallow baking dish.

Pour the ziti mixture into the baking dish and top with the mozzarella cheese.

Bake uncovered for about 20 to 30 minute until cheese is melted and golden brown on top.

Serve with shaved Romano cheese on the side.

Serves 4 to 6 people

Chicken Arrabiata

INGREDIENTS

1 pound of penne

4 boneless, skinless chicken breast, pounded thin.

2 eggs

1/4 cup of milk

1 cup of flour

1/2 tsp of salt

1/2 tsp of pepper

1 cup of seasoned breadcrumbs

1/2 cup of parmesan cheese

1/2 cup of extra virgin olive oil

1 small yellow onion, chopped

4 cloves of garlic, chopped

1 tsp of crushed red pepper flakes

1 28oz can of diced tomatoes

1 15oz can of tomato sauce

10 fresh basil leaves, chopped

1 tsp of sugar

PREPARATION

In a medium sized bowl, whisk together the eggs and milk.

In another bowl season the flour with salt and pepper.

Mix together the cheese and breadcrumbs in a third bowl.

Dip the chicken in the flour, then in the eggs, then in the breadcrumb mixture.

Refrigerate for about an hour.

In a large skillet, sauté the onions, garlic and red pepper in 3 Tbls. of the olive oil.

Add the tomatoes, tomato sauce, basil and sugar to the pan.

Cover and cook for around 30 minutes, stirring occasionally.

Meanwhile bring 6 quarts of salted water to boil and cook the penne for about 10 minutes.

In another large frying pan, heat the remaining oil.

Fry the chicken breast until golden brown on both sides.

Drain on a paper towel.

Cut the chicken into slices.

Toss the penne into the arrabiata sauce.

Plate the penne and serve with the chicken on top.

Serves 4 people.

Pears Poached in Chianti

INGREDIENTS

4 pears

1 cup of water

1 cup of sugar

1 cup of chianti wine

1 lemon peel, sliced

1/2 cup of lemon juice

1/2 stick of cinnamon

3 whole cloves

PREPARATION

Combined the sugar and the water in a large saucepan.

Heat and stir until sugar has dissolved.

Stir in the wine.

Stir in the wine, lemon juice, lemon peel, cinnamon and cloves.

Peel, cut the pears in half and core.

Place the pears in the syrup mixture coating them well.

Bring to a boil, cover and cook 5 to 10 minutes until pears are tender.

Talk the pears out and chill.

Chill the remaining syrup.

Plate the pears and pour the syrup over the top.

Serves 4 people

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