- Page 3 of 7 - Authentic Italian Recipes

Pork Tenderloin with Prosciutto

Posted by: Gina  :  Category: Italian Recipes

Tenderloin Prosciutto1 lb Pork Tenderloin
8 – 10 slices Prosciutto
10-12 Sage leaves (can use Basil)
Olive Oil Extra Virgin
Black Pepper

Serves 4


Slice the tenderloin diagonally and you should get around 10 medallions. Brush the meat with olive oil, add the black pepper, salt (prosciutto is salty so we do not add but some prefer to use salt), add the sage leaves then wrap it with the prosciutto.  You can put the sage on both sides first then wrap it with the prosciutto if you like. You are wrapping each slice.

Frying Pan

Preheat frying pan, add some olive oil and if the tenderloins are thin it will only take about 4 minutes per side.


We prefer to barbecue our tenderloin wrapped in prosciutto. Cook on medium heat and brush with EVOO when you flip. Serve with salad and veggies.

Those not familiar with Prosciutto it is an Italian salt-cured ham.  Other prosciutto recipes include Halibut wrapped in prosciutto and it is great in a sandwich (make sure it is sliced thin) and serve with some Italian cheese .

Mangiara !!

Kale Chips

Posted by: Gina  :  Category: Italian General

Seasoned Kale ChipsLooking for a healthy snack? Try these kale chips which are both healthy and very easy to make. This cruciferous vegetable is very high in Vitamin K which is known to help or act as an anti-inflammatory. It has numerous other health benefits and if you are looking at eating a bowl of potato chips you might want to try this alternative.

Kale might be a challenge to eat boiled or on its own but seasoned and crispy like a potato chip they disappear quickly and your family will be asking for more.


1 Head Kale
Sea Salt
Seasonings (Mrs. Dash)
Olive oil
Coarse Ground Malabar Black Pepper


Wash and thoroughly dry the kale. If you have a salad spinner this will help speed up the process. Remove stems (we slice down both sides of the stem) and cut the kale into 2 inch pieces. Toss them into a bowl and add a drizzle of olive oil…mix well ensuring all the kale have a nice thin coat of olive oil.  Add sea salt and seasonings (Mrs. Dash is what we use) while in bowl or after laying them out onto the baking pans.

Place them onto two cookie or baking sheets. Be sure to space them.

Preheat oven to 275 deg F and cook the chips for about 20 minutes. Keep an eye on them and remove the pieces which are dry and crispy.

Pizza Sauce – Italian

Posted by: Gina  :  Category: Italian Recipes

Mamma Mia Pizza Sauce


1 can (48 oz) Crushed Tomatoes
1 can (48 oz) Tomato Sauce
1-1/2 tbsp oregano
1-1/2 tbsp basil
Salt to taste.


Mamma’s pizza sauce is the best. For those of us that try to make it we need to make several attempts to ensure we get it right.  She has the benefit of adding this sauce to her own home-made pizza dough and this only increases the challenge of trying to make it on our own hoping to replicate that unique traditional taste.

This recipe is simple so give it a try by adding it to your favorite pizza dough.


Combine in pot and let simmer for at least 1 hour.  Remember to sample your Italian Pizza Sauce as it simmers…grab a spoon and taste it and this will help you determine how much salt etc to add.

This one is for Sandie H.   Mangiare!

Stuffed Green Peppers

Posted by: Gina  :  Category: Italian Recipes

mammamiarecipes.comThis is harvest season and many gardeners are picking their vegetables. If you planted green peppers now is the time to try this simple but tasty recipe.

3 cups bread cubes
2 eggs
6 tbsp Parmesan Cheese


  • Remove core of pepper. Some like to keep the core for the filling (less the stem of course).
  • In a mixing bowl combine 3 cups of bread cubes, chopped parsley and the grated garlic. Both the parsley and garlic is to your desired taste.
  • Add the 2 eggs and mix ingredients together

Traditional Italian Desserts

Posted by: Gina  :  Category: Dessert Recipes

Italian DessertThe finale for an Italian family meal is usually fruit or cheese with caffé shared while lingering around the table in the pleasure of each others company, but various mouth-watering desserts are prepared for special occasions.

The famous dessert cake of Italy common for birthdays and celebrations is the ‘Zuppa Inglese’.  Literally translated, the name means “English soup” it is thought to have acquired the unusual name by the association of English sailors and their issue of rum.

This white cake decorated with sweet cream and a garnish of fresh strawberries will become a family favorite from the first bite.

More well known as ‘cream puffs’ the St. Joseph’s Day pastries were created by Italian pastry chefs to commemorate the day, March 16 named for the beloved patron saint of home and family.  Traditionally the pastries are served plain but can also be topped with a rich, liqueur flavored chocolate sauce. Read more…

Pickled Eggplant

Posted by: Gina  :  Category: Italian Recipes

pickled eggplant Ingredients

6 Eggplants
White Vinegar
Olive oil


  1. Peel the eggplant skin.
  2. Slice the eggplant into thin strips by cutting in slabs then cutting into strips
  3. Put into a large bowl and add salt.  Mix well
  4. Squeeze with your hands until the eggplant gets soft
  5. Place the contents into a ceramic bowl or something similar.  Put a plate over and then add some weight to put pressure on the contents.
  6. Wait 24 hours…remove weight
  7. Squeeze eggplant and dispose of all excess liquid
  8. Clean your ceramic bowl, add the squeezed eggplant and cover with white vinegar. Place the cover or plate and apply weight onto the product again for an additional 24 hours.
  9. After the second 24 hours has passed, squeeze and dispose of liquid
  10. Add olive oil, oregano and garlic….Mix Well.  Mamma uses about 3 cloves of grated garlic per jar.
  11. Pack the eggplant into glass jars, cover with olive oil and seal.

They will be ready to eat in a few days and should be consumed within 6 months.

There is another variation which Mamma wanted to share which permits you to eat them right away Read more…

Chicken Cutlets-Cotolette di Pollo

Posted by: Gina  :  Category: Meat Recipes

Cotolette di PolloThis is another favorite family recipe from our Aunt Rosetta.


4 chicken breasts
2 or 3 eggs
Splash Milk
Salt & Pepper
Bread Crumbs
Mazola Corn Oil

Chicken CutletsDirections

Cut chicken breasts in half or majority of way through like a butterfly cut.

Beat eggs in a medium sized bowl, add splash milk and your salt and pepper to taste.

Using three separate containers for the flour, egg mixture and bread crumbs — start by placing chicken into flour then dip the chicken into the egg mixture and then coat with bread crumbs.

Place the breaded cutlet onto a cookie sheet covered with wax paper. Once all the cutlets are coated place in fridge for approximately 1 hour.

Prepare your frying pan with a couple of inches of a Mazola corn oil or equivalent. When ready heat oil and gently place chicken into hot oil for approximately one minute on either side or until lightly browned. Place the chicken on cookie sheet covered with tinfoil and cook for an additional 60 minutes in your oven at 200 degrees F.

Serve with Pasta or any other side dish. They also make a great chicken burger by placing the cutlet in a freshly baked bun.

Bookmark this on Delicious

Caciocavallo Appetizer

Posted by: Gina  :  Category: Easy Recipes


Caciocavallo literally means cheese on horseback. The name comes more from the look rather than the source because the cheese when purchased looks like saddlebags. It is a type of cheese which has been aged for a minimum of 4 to 6 months and when added with tomatoes it makes a fantastic appetizer or addition to any meal. Your friends will love this treat and is likely something they have never tried before. caciocavallo appetizer


Caciocavallo cheese (no substitutes)
Tomatoes (Roma or small sized)
Olive Oil
Fresh Basil

Start by cutting thin squares of cheese which are no larger than the diameter of the tomato you are using. Place the tomato slice directly on the cheese, add a drop of extra virgin olive oil and some fresh basil and that is it. This cheese has a unique texture and is very smooth.

Another easy Italian recipe which can be server as an appetizer. Try sharing it with a glass of red wine. Mangiare!


Posted by: Gina  :  Category: Italian Baking

Raisin Scone and Cheese Scone.

4 C flour
1 tbsp salt
1/2 C sugar
3/4 C tenderflake shortening
1/2 C raisins
3 eggs

Milk (add enough until dough reaches a pie dough consistency

Mix all dry ingredients, add eggs, add milk.

Roll dough out so it is about 1-1/2 inches thick. Cut out using a round cutter (Mamma uses 14 oz pineapple can which has the top and bottom lid removed)

Brush pastry with whipped egg mixture

Bake 15-20 minutes until brown at 350 deg F.

As an alternative replace 1/2 c raisins with shredded cheddar cheese. After brushing you can sprinkle with cheese.

Italian Wedding Soup

Posted by: Gina  :  Category: Italian Soup Recipes

italian_wedding_soupWinter and spring is soup season so we hope you have been enjoying some of the great Italian soup recipes we have been adding for you to try. Most of the Italian soups we grew up were not chunky so no hearty steak and potato at our house. We had Lentil Soup, Little Ball Soup (Pastine) and Italian Wedding Soup which has gained some notoriety as a result of Restaurant chains like East Side Mario’s. This soup contains a little pasta, some broth and mini meatballs and is a unique blend not typical of North American soups. Here is our version of  Italian wedding soup…buono appetito


1 cup(s) orzo or Mamma prefers to use pastine Molisana or little ball soup
1 tablespoon(s) extra-virgin olive oil
1 pound(s) fresh chicken sausage, casings discarded and meat rolled into 20 1-inch meatballs
(the original recipe calls for beef/pork meatballs in the soup… here is Mamma’s recipes for authentic meatballs you can use instead)
1 large garlic clove, very finely chopped
6 cup(s) low-sodium chicken broth
Sea salt and freshly ground black pepper Read more…