- Page 3 of 7 - Authentic Italian Recipes

Pizza Dough by Hand

Posted by: Gina  :  Category: Italian Bread Recipes

No mixer, no worries here is a great recipe by Emeril Lagasse for pizza dough by hand.


  • 1 package active dry yeast
  • 1 cup warm water (110 degrees F.)
  • 2 1/2 to 3 cups flour plus more if necessary
  • 1 1/2 teaspoons salt
  • 1 1/2 tablespoons extra-virgin olive oil


In a large bowl, combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, add half of the flour and mix well to thoroughly incorporate. Add all remaining flour except 1/2 cup and mix well with your hands. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.

Preheat oven to 500 degrees F. and if you have one, place a pizza stone on the bottom rack of the oven.

Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/4-inch. Transfer dough to a pizza peel and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings). Remove from the oven with a metal peel or spatula and serve immediately.

Note: For calzones, divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 6-inch circles. Place filling of choice in the center of one side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone in a preheated 475 degree oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a metal peel or spatula and serve immediately.


Potato Salad

Posted by: Gina  :  Category: Salad Recipes

Summer is all about BBQ and eating outdoor. We hope you will give this potato salad recipe a try and let Mamma know whether it is a keeper by liking it below.


4 large potatoes
4 eggs
1 or 2 sticks Celery
3 or 4 radishes
2 green onion stalks
1 Serving Spoon Mayonnaise
1/2 TSP Mustard
Black Pepper
Parsley to garnish


Peel and boil potatoes. In a separate pot boil your eggs. Let cool. In a large bowl grate half of the potatoes and half of the eggs. Chop remainder of the potatoes and eggs into cubes. Finely chop the celery, onions, radishes and add to mixture.

Add a serving spoon size of Mayonnaise and the 1/2 tsp mustard and thoroughly mix. If not moist enough add more Mayo. Sprinkle with black pepper and salt and mix until you reach your desired consistency.

Finish with a dash of paprika and garnish with parsley.  Place in fridge until ready to serve.  So good!

Easter Bread – Pane di Pasqua

Posted by: Gina  :  Category: Italian Bread Recipes

This is a specialty sweet bread that Mamma makes only at Easter time. This sweet bread has a heavier consistency than your typical bread and the finished product has a yellow color tinge to it. The Kids will gobble it up and it will soon become an annual Easter tradition.


7 Eggs (whisk)
7 teaspoons Baking powder
3 cups sugar
Flour (approx 5 cups)
2 cups vegetable oil
1 cup milk
8 ml Salt or 1/2 tbsp
6 eggs (for decorative purposes, twist dough over raw egg)


  • Beat the 7 eggs well with whisk.
  • Add 3 cups sugar, add 2 cups of vegetable oil, 8 ml salt or little more than 1/2 tbsp salt, 1 cup milk. Whisk well to add more air.
  • Add flour to make a dough consistency (approx 5 cups) and add 7 teaspoon baking powder.
  • Roll and twist the dough in strips, add decorative egg (raw, shell still intact of course), shape as per above image.   Use thinner strip of dough to wrap the egg on the top or for the last layer.

Bake at 300 deg F  for about 35 minutes.

Makes about 6 loaves.

This sweet bread is a treat Mamma gives to all the grand-children each year and it is also known as pane di pasqua in Italian.

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.

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