Deep dish pizza at home, hot from the oven, what could be better! I used a store-bought pizza crust to make this a little easier and made a quick delicious sauce. I used my cast iron skillet and prebaked the crust then filled it with Italian sausage, fresh spinach, mozzarella and fresh parmesan, just like my favorite pizzerias in Chicago! Bake until bubbly and hot, you'll be in heaven! You can also use a deep dish pizza pan or a springform pan.
Author: Ruth Guerri
Recipe type: Pizza
Cuisine: Italian
Serves: 4
Ingredients
1 Tbs of olive oil for sausage
¾ lb of Italian sausage
1 tsp of olive oil for sauce
3 garlic cloves, chopped
1 (28 oz) can of crushed tomatoes
1 tsp of oregano
1 tsp of basil
1 tsp of salt
½ tsp of pepper
1 tsp of sugar
1 store-bought pizza crust
2 Tbs of cornmeal
3 handfuls of fresh spinach leaves
3 cups of mozzarella cheese, grated
1 cup of grated parmesan cheese
Instructions
First, add 1 Tbs of oil to a skillet over medium/high heat and cook the sausage until all pink is gone.
For the sauce, heat 1 tsp of olive oil in a medium saucepan over medium heat, then add the garlic, saute 1 minute then stir in the tomatoes, oregano, basil, salt, pepper and sugar, cook and stir until it just starts to boil, reduce the heat and simmer for 20 - 30 minutes.
Preheat the oven to 500 degrees, then oil your skillet or pizza pan and sprinkle on the cornmeal, lay the crust in the bottom and drape over the sides, trimming the edges. Bake for 3 - 4 minutes, remove from the oven and reduce the oven temp to 400 degrees. See my notes.
Now sprinkle 2 cups of mozzarella over the crust and spread the tomato sauce over the cheese.
Now scatter the sausage and spinach evenly on top of the cheese.
Sprinkle on the remaining cup of mozzarella and the parmesan over the sauce.
Bake about 30 - 35 minutes. Remove the pizza from the oven and let it rest for 20 minutes before slicing, enjoy!
Notes
If you don't have a cast iron skillet, shame on you, just kidding! You can use a deep dish pizza pan or a 10-inch springform pan.
3.5.3226
Chicken Marengo
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This dish has an interesting provenance, it’s named after Marengo Italy, where Napoleon fought a battle with the Austrians and his private chef, french of course made this for him after the skirmish, using whatever Italian ingredients he could find and he came up with this masterpiece. Napoleon liked it so much, he requested it after every battle. It’s simply exquisite! This is only an adaptation of that recipe, originally it included shrimp and a fried egg on top. This is how I make it, feel free to use any parts of the chicken you like. I used my canned garden tomatoes, but store bought are absolutely fine.
Ingredients: Serves 4
• 4 boneless skinless chicken breasts
• 1/4 cup of flour
• 1/2 tsp of kosher salt
• 1/2 tsp of black pepper
• 1 1/2 Tbs of olive oil
• 1 1/2 Tbs of butter
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 cup of dry white wine
• 1 – 14 oz can of crushed tomatoes, drained, reserve the juice
• 1 Tbs of tomato paste
• 1 beef bouillon cube
• 1/2 tsp of sugar
• 1/2 tsp of oregano
• 1/2 tsp of thyme or a few fresh sprigs
• 1/2 tsp of salt
• 1/2 tsp of pepper
• 1 Tbs of flour
• 6 oz of button mushrooms, sliced
• 10 olives of your choice, green, kalamata or both
• 2 Tbs of Brandy or Cognac
• 1/4 cup of fresh parsley, chopped
Directions:
Start by mixing the flour with the salt and pepper in a shallow dish and lightly dredge the chicken, shake off the excess.Heat the oil and butter over medium/high heat in a large, heavy skillet, cast iron if you have it. Brown the chicken, it takes about 4 to 5 minutes on each side.Transfer the chicken to a plate, add a little more oil if needed and saute the onion for 3-4 minutes, then add the garlic and saute 1 more minute.Add the white wine, deglaze the skillet, scraping up all of the little bits at the bottom. Add the tomatoes, tomato paste, bouillon cube, sugar, oregano, thyme, salt and pepper and sprinkle in the flour.Cook for a few minutes, stirring to combine, then nestle in the chicken, Cover and simmer gently for 45 minutes to an hour, it should be fork tender. Add the mushrooms and the olives and cook another 15 minutes. Add the Cognac or Brandy in for the last 5 minutes of cooking time. Taste and add salt if needed. Stir in the parsley just before serving.
Note to cooks: I like to serve this over spaghetti and with french baguette pieces fried in a little olive oil. You’ll see why Napoleon loved it so much!
Bracioli – Stuffed Flank Steak
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This is my version of that iconic Italian dish "Bracioli". A flank steak is butterflied, pounded thin and spread with garlic, basil, parsley, and olive oil, then add prosciutto and provolone for your "stuffing", the steak is then browned and simmered in marinara sauce! It is to die for! This is not a difficult recipe, but to make it even easier, you could use store-bought traditional marinara, give it a taste and doctor it up with what you think it needs, like more oregano, basil, sugar, salt or garlic. This dish is delicious and impressive, these old recipes have been around for centuries for a reason! Make sure you have some kitchen twine before you start this recipe.
Author: Ruth Guerri
Recipe type: Beef
Cuisine: Italian
Serves: 4 - 6
Ingredients
Sauce
olive oil
1 small onion, diced
2½ - 3 cups of tomato puree or marina sauce
½ tsp of salt
Stuffing
4-5 cloves of garlic, minced
2 Tbs of parsley, chopped
2 Tbs of olive oil
3 - 4 oz of thinly sliced prosciutto
4 oz of sliced provolone cheese
Flank Steak
2½ lb flank steak
salt & pepper
Instructions
If you are making your own sauce, heat a little olive oil in a skillet and cook the onion for 4-5 minutes, now add the tomato puree and salt, stir and simmer for 5 minutes.
For the flank steak, make a cut through the flank steak, but not all the way through, open it up like a book, flattening it out. Place a piece of parchment on top and pound until thin and even using the flat end of a meat mallet or a rolling pin. Season with salt and pepper.
Preheat the oven to 350 degrees. Now, combine the garlic, parsley and olive oil in a small bowl. Now spread this mixture over the entire surface of the steak. Then lay on the prosciutto and then the cheese.
Roll it up starting on the long end and tie it in 5 places, now you have a decision, leave it whole or cut into 1" pinwheels, I personally like to cook it whole, then slice it when done.
Add oil to a large heavy, ovenproof skillet, when the oil is hot, add the flank steak or the pinwheels and brown, 5-6 minutes per side. If you're cooking it whole and it doesn't fit in your skillet, simply cut it in half like I've done. After browning, pour in the marinara sauce and place in the oven.
Bake for about 45 minutes if your baking the whole roll, if you cut it into pinwheels bake for about 15 minutes.
However you do it, it will be spectacular!
3.5.3226
Italian Hasselback Chicken
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What a hit! You've probably had Hasselback potatoes, it works the same way with chicken, just make slits and stuff with tasty stuff! I've stuffed mine with fresh spinach sauteed with garlic and mixed with ricotta then baked to perfection in only 30 minutes, then just top with marinara and fresh Parmesan and broil for a few minutes! Perfection!
Author: Ruth Guerri
Recipe type: Chicken
Cuisine: Italian
Serves: 4
Ingredients
4 boneless, skinless chicken breasts
drizzle of olive oil
4 large handfuls of fresh spinach leaves
¾ cup of ricotta cheese
4 cloves of garlic, minced
2 tsp of fresh chopped basil
⅛ tsp of kosher salt
⅛ tsp of black pepper
more salt & pepper for the chicken
¾ cup of marinara sauce
½ cup of freshly grated parmesan cheese
Instructions
Preheat oven to 375°
Start by placing the chicken breasts on a baking sheet, line with foil or parchment if you like. Make 6 – 7 evenly spaced, deep cuts in the chicken, almost all of the way through, but not quite.
In a large skillet, heat a drizzle of olive oil over medium heat and saute the spinach and the garlic until the spinach wilts. Remove from the heat and stir in the ricotta cheese, basil and the salt & pepper.
Now, just stuff each cut with the spinach mixture. Sprinkle a little salt & pepper on each breast and bake for 25 – 30 minutes.
Remove the breasts from the oven and spoon on the marinara sauce and sprinkle with parmesan, broil for 2 – 3 minutes until browned. That’s it! Easy and amazing!
3.5.3251
Spinach and Ricotta Cannelloni
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This is my family’s recipe for Cannelloni! No meat in this version, the filling is rich and creamy with fresh spinach, onion, garlic, Ricotta, fresh Parmesan, egg yolk and a dash of nutmeg! The sauce is homemade, traditional and delish! Give this a try, you’ll love it as much as we do!
Ingredients:
Serves 5
10 pre-baked lasagna sheets
1 cup of shredded Mozzarella cheese
1/2 cup of freshly grated Parmesan cheese
Basil for garnish – optional
Tomato Sauce
1 Tbs of olive oil
3 garlic cloves, smashed and minced
4 cups of crushed tomatoes
3 Tbs of fresh basil, chopped
1 tsp of dried oregano
1 tsp of sugar
1 tsp of salt
1/2 tsp of black pepper
Filling
1 1/2 lbs of fresh spinach, rinsed and dried
1/4 cup of finely chopped onion
2 garlic cloves, smashed and minced
10 oz of Ricotta cheese
5 oz of freshly grated parmesan cheese
2 egg yolks
dash of nutmeg
1/2 tsp of salt
1/2 tsp of black pepper
Directions:
Preheat the oven to 350°
Start by making the tomato sauce, unless you’re using store-bought. In a large heavy skillet over medium heat, add in the olive oil and then the garlic and saute 1 minute, then add in the tomatoes, basil oregano, sugar and the salt & pepper. Reduce the heat to low and simmer for 20 minutes, stirring occasionally.In a large skillet, over medium heat, add 2 tsp of olive oil and saute the onion and garlic for a few minutes, then add in the spinach and cook just long enough for the spinach to wilt. Let cool slightly and chop. Then stir together all of the remaining filling ingredients in a medium bowl, adding in the wilted spinach. Bring a large pot of salted water to the boil and drop in the lasagna sheets, cook just long enough for them to become pliable. Spoon some of the filling on the edge of the lasagna sheet and roll up.Butter a 9×13 baking dish, pour 1/2 the sauce in the bottom and lay in the shells, seam side down, top with the remaining sauce, then sprinkle on the mozzarella and parmesan. Bake for 30 minutes. Garnish with basil if you like, let cool and dig in!
Eggplant Parmesan
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Eggplant parmesan is absolutely scrumptious as we all know, in this recipe, we will bake the eggplant, not fry, less messy, more healthy and every bit as delicious! Use a good quality Marinara to make this super simple, but if you prefer to make your own I've included my Granny's recipe. Have fun, you'll love this!
Author: Ruth Guerri
Recipe type: Italian favorites
Cuisine: Italian
Serves: 4
Ingredients
2 smallish eggplants
1 cup of plain breadcrumbs
2 Tbs of fresh Parmesan cheese
½ tsp of salt
½ tsp of pepper
½ tsp of dried oregano
2 eggs
2 tsp of water
4 cups of good marinara sauce
2 Tbs of fresh basil, torn or cut into small pieces
6 oz of Mozzarella cheese, cut or torn into small pieces
Instructions
Slice each eggplant into 6 slices, sprinkle with salt, and let drain in a colander for 30 minutes. Then rinse and pat dry (you can skip this step if you don't have time)
In a shallow bowl, stir together the breadcrumbs, parmesan, salt, pepper and oregano.
In another bowl, stir together the eggs and water. Dredge the eggplant in the egg mixture, then coat with the breadcrumbs. Place on greased or parchment lined baking sheet and bake at 425 degrees for 18 -20 minutes, turn halfway through.
Grease or spray a 9 x 13 inch cassserole dish. Spread a very thin layer of cups sauce in the bottom of the dish, then arrange half of the eggplant (6 slices) on top of the sauce, now cover with 2 cups of sauce, then ½ cup of mozzarella and ½ of the basil. Repeat with remaining eggplant, sauce and mozzarella and sprinkle with the remaining basil. Bake for 15 - 18 minutes. Let sit for 5 minutes before serving. Buon Appetito!
Here's my marinara recipe:https://cabininthewoodsblog.com/marinara-sauce/
3.5.3226
Fresh Tomato Tart
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I can’t even begin to describe how delicious this is! Fresh, ripe tomatoes are the star, baked in a pie shell with a mixture of cheeses, herbs, garlic and olive oil! How on earth can this be anything but amazing!
Ingredients: Serves 4
2 large or 3 medium tomatoes, sliced
1 pre-made pie crust
1 cup of ricotta cheese
6 oz of mozzarella pearls or chopped mozzarella
1/2 cup of fresh Parmesan cheese plus 1/3 cup more for sprinkling on top
1 tsp of kosher salt
1 tsp of black pepper
5 cloves of garlic, smashed and chopped
8 – 10 fresh basil leaves, cut into thin strips
1 heaping Tbs of fresh oregano leaves
2 Tbs of extra virgin olive oil
Directions:
Preheat the oven to 400°
You will need a 10 inch tart pan with a removable bottom, but you could use a baking sheet with sides about the same size in diameter. Start by placing the sliced tomatoes on paper towels to drain, about 20 – 30 minutes.
Roll out the pie dough on a floured surface. Roll it out 1 1/2 inches larger than your pan. Place the dough over the pan, fold the edges in and press into the tart pan so they are a double thickness to hold everything in.Bake the pie shell for 8 minutes at 400°. Remove it from the oven, let cool and reduce the temperature to 375°. Mix together the ricotta, Parmesan and mozzarella. Spoon it into the pie shell, spreading it evenly and to the edges, then arrange the tomatoes on top, in a circle, filling in all of the gaps, I cut mine in half because they were so large. Then sprinkle on the salt, pepper, garlic, basil and oregano. Evenly drizzle on the olive oil, then sprinkle with a little more Parmesan cheese, about 1/3 of a cup. Then just bake for 30 – 35 minutes. Let it cool enough to handle and remove the sides of the pan. This tart can be served warm or at room temperature, enjoy! If you want to reheat, place it in a 350° oven for 5 minutes or so.
Penne with Vodka Sauce
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You will love Penne with Vodka sauce! I like to add a little Italian sausage to this dish, the vodka sauce is outrageous!
Ingredients: Serves 4-5
1/2 lb mild Italian sausage
1 medium onion, chopped
3 cloves chopped garlic
1 Tbs of olive oil for sauteing and a little more for coating pasta
1/2 tsp red pepper flakes
2 tsp dried oregano
1 cup Vodka
2 cans (14 oz) San Marzano tomatoes, drained (or any good whole tomatoes)
1 1/2 tsp salt
1 tsp freshly ground black pepper
1/4 tsp sugar
3/4 lb penne pasta
1/4 – 1/2 cup heavy cream or half n half
chiffonade 4-5 fresh basil leaves (cut in thin strips)
Directions:
Start by heating the oil in a large skillet and cook the sausage until all pink is out, add the onions and cook about 8 minutes more minutes. Add garlic, red pepper flakes, oregano and sugar and cook 3 more minutes.
Add the vodka and let it reduce by half. Strain the tomatoes, crush them up with your hands and add to the sausage, onion mixture along with the salt and pepper. Simmer very gently for 30 minutes.
While sauce is simmering, cook pasta in a large pot of salted water, the water should taste like the ocean! Drain the pasta, coat with a little olive oil.
Add the cream to the sauce and add more salt and pepper if needed. Add drained pasta to the sauce, sprinkle in the basil and mix well.
Add freshly grated Parmesan cheese and more chopped basil for garnish if you like and dig in!!!!
Ziti Alla Genovese
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This pasta sauce,"alla Genovese" is a rich, slow cooked onion and meat ragu served over Ziti or a tubular shaped pasta noodle. It's probably the most iconic sauce of the Neopolitan region "Naples, Italy", and one of the best pasta sauces you'll ever taste! It's intense and delicious beyond belief, this recipe dates back to the 15th century. It cooks for hours but most of the time is unattended and the end result is a masterpiece! Chuck roast is perfect for this recipe and white or yellow onions. Have plenty of fresh Parmesan on hand for serving, you'll be impressed with this one!
Author: Ruth Guerri
Serves: 6 - 8
Ingredients
4 - 5 pieces of thick cut bacon, cut into small pieces
2 Tbs of olive oil
2 lbs of chuck roast, cut into cubes
3 lbs of white or yellow onions, diced
2 medium carrots, diced
1 large rib of celery, diced
3 tsp of kosher salt
1 tsp of freshly ground black pepper
⅓ cup of dry white wine
½ cup of fresh parsley, chopped
½ cup of fresh parmesan cheese
1 lb of ziti pasta or other tubular shaped pasta
Instructions
Start by cooking the bacon for 2-3 minutes in a large heavy stockpot or dutch oven. Add the oil and the beef chunks, cook for 2-3 minutes. Then add in the onions, carrots, celery, salt, and pepper, stir until well combined. Cover and simmer for 3 hours.
Uncover and add in the wine and simmer for 45 minutes to 1 hour or until the meat falls apart, then stir in the parsley. Start a pot of salted water boiling for the pasta. Cook the pasta al dente, drain, reserving some of the cooking liquid. Then, add the pasta to the sauce, stir to combine, add pasta water if needed. To serve, plate the pasta and sprinkle on fresh parmesan cheese! Deliciouso!
Notes
I know 3 lbs of onions sounds like a crazy amount, but it works! The long cooking time renders an essence that is essential in this recipe.
3.5.3226
Calzone – Canadian Bacon, Spinach & Grape Tomato
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Is there anything better than a hot, cheesy, savory, golden brown calzone right from the oven?! Sprinkle on the fresh Parmesan for the last bit of baking and serve with Marinara! Heaven in a pizza dough, made right in your own kitchen!
Ingredients: Make 4 calzones
⦁ 2 tsp of olive oil
⦁ 1/2 cup of grape tomatoes, sliced
⦁ 5 cloves of garlic, minced
⦁ 3 oz canadian bacon, chopped
⦁ 2 cups of fresh spinach, chopped
⦁ dash of salt & pepper
⦁ 1/2 cup of ricotta cheese
⦁ 6 oz of fresh mozzarella, in small pieces
• 1 Tbs of fresh basil, chopped
⦁ 1/4 tsp of kosher salt
• 1/4 tsp of black pepper
• 1 store bought or homemade pizza dough
⦁ 1 cup of marinara sauce for serving
⦁ 1 egg, beaten for egg wash
• 1/2 cup of freshly grated parmesan cheese
Directions:
In a large skillet, heat the olive oil over medium/high heat and saute the tomatoes for 2 minutes. Then add in the garlic and canadian bacon and saute 1 more minute. Add in the spinach and a dash of salt & pepper and cook until the spinach is wilted.
In a medium bowl, combine the ricotta, mozzarella, basil and salt & pepper, stir until combined.
Line a baking sheet with parchment paper. Roll out the dough into 4 – 7 inch rounds. Place one of the rounds on the parchment and spoon on 1/4 of the tomato, canadian bacon mixture on the bottom 1/3 of the dough and top that with 1/4 of the ricotta mixture. Brush the edges with egg wash, fold, seal and crimp with a fork. Build the other 3 calzones. ( It’s easiest to build one at a time right on the baking sheet) Brush the remaining egg wash on top of all the calzones and bake for 15 – 20 minutes at 375° or until golden brown. Sprinkle on the parmesan the last minute of baking, serve with warm marinara.
Note to cooks: This calzone can be filled with most anything you can think of! Sub the canadian bacon with Italian sausage, prosciutto, bacon, etc and add in mushrooms or black olives or peppers, anything! Just make sure you cook meat or raw veggies first.
Minestrone
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An Italian Classic! Overflowing with veggies, pasta and flavor. I love to make this when I have leftover Parmesan rinds, they add so much flavor to soup! So welcome and warming on a cold winter’s day!
Ingredients:
Serves 6 easily
4 – 5 pieces of bacon
1 onion, chopped
2 celery stalks, chopped
2 carrots, chopped
1 leek, chopped
3 cloves of garlic, chopped
1- 28 oz can of whole tomatoes, drained and squished with your fingers
2 handfuls of fresh spinach
2 handfuls of green beans, trimmed and cut in half (about 1/4 lb)
3 red potatoes, cut into bite sized pieces
1 can of cannellini beans, drained
4 cups of beef stock
Parmesan rind (optional)
3 fresh thyme sprigs or 1 1/2 tsp of dried thyme
1 fresh rosemary sprigs or 1 1/2 tsp of dried rosemary
2 tsp of coarse black pepper
1 tsp of salt (taste at the end and add more if needed)
6 oz of small pasta, (like Ditalini)
fresh Parmesan cheese, grated or shaved
Directions:
In a big soup pot or dutch oven, cook the bacon til crisp, remove and set aside for later, drain some of the bacon grease, leaving about 1 Tbs. Add the onions, celery, carrot and leek and saute for 3 – 4 minutes, add the garlic and saute 1 more minute. Add the tomatoes, spinach, green beans, potatoes, cannellini beans, beef stock, Parmesan rind, thyme, rosemary, salt and pepper, bring to a boil and then cover and simmer for 1 hour. Add the pasta, stir and simmer for 30 more minutes, crumble and stir in the reserved bacon, add a little more beef broth or water if the soup is too thick.Remove the Parmesan rinds and the herb sprigs, if you used fresh herbs, taste and add salt if needed, ladle into bowls and top with the Parmesan cheese. Serve with warm crusty bread! Buon Appetito!
Mediterranean Roast Cod Bruschetta
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Delicious roast cod on a crusty baguette, topped with fresh spinach and a tasty sauce with tomato, onion, anchovy, garlic and basil, then sprinkled with fresh parmesan! You could serve these as an appetizer, but I like them as a main course for dinner with a fruit salad. They are scrumptious!
Author: Ruth Guerri
Recipe type: Appetizer
Cuisine: Italian
Serves: 2 - 4
Ingredients
Sauce
3 large Roma tomatoes, finely chopped
½ large red onion, finely chopped
3 anchovy fillets, finely chopped
4 garlic cloves, minced
1 tsp of kosher salt
½ tsp of freshly cracked black pepper
1 tsp of sugar
1 Tbs of olive oil
1 heaping Tbs of fresh basil leaves, chopped
Cod
4 cod fillets
1 Tbs of olive oil
salt & pepper
Baguette
4 - 1" slices of a large baguette
drizzle of olive oil
salt & pepper
To Finish
16 - 20 fresh spinach leaves
¼ cup of fresh parmesan cheese
Instructions
Start by adding the tomatoes, red onion, anchovy, garlic, salt, pepper and sugar in a medium bowl, stir and set aside.
Preheat the oven to 475 degrees. Place the cod fillets on a baking sheet, drizzle both sides with oil and sprinkle with salt & pepper.
Place the bread slices on a baking sheet, and also drizzle with olive oil, salt & pepper.
Heat 1 Tbs of olive oil in a heavy skillet over medium/high heat, add in the tomato mixture, cook and stir for about 10 minutes until most of the liquid is absorbed and the sauce thickens, then stir in the basil.
Bake the fish for 8 - 10 minutes and put the bread in the oven for the last 3 minutes of cooking time.
To assemble the bruschetta, place a piece of fish on each slice of bread, then 4 - 5 spinach leaves, then top with sauce, sprinkle with parmesan cheese, pop it back in the oven just for a minute or two and serve!
3.5.3226
Italian Stuffed Peppers
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Who doesn't like green peppers! You'll love this Italian version! The filling is outrageous with ground beef, onion, garlic, marinara sauce, herbs and mozzarella cheese, drizzled with olive oil sprinkled with parmesan cheese, then baked until golden and bubbly!
Author: Ruth Guerri
Recipe type: Entrees
Cuisine: Italian
Serves: 6
Ingredients
6 large, green bell peppers
1½ - 1¾ lbs of ground beef
½ large onion, chopped
4 garlic cloves, minced
1 very full cup of marinara sauce
1 cup of dried, plain, fine bread crumbs
1 tsp of kosher salt
½ tsp of black pepper
½ tsp of sugar
1 Tbs of fresh basil, chopped
1 tsp of dried oregano
6 oz of fresh mozzarella, cut into small pieces
¼ cup of fresh parmesan
drizzle of olive oil
Instructions
Cut the tops from the peppers, remove the membranes and seeds, save the tops.
Place the peppers on a baking pan or in a baking dish and bake for 20 minutes at 350 degrees.
Chop the pepper tops to make ½ cup. In a large skillet over high heat, cook the ground beef, onion and chopped pepper for 5-6 minutes, add in the garlic, saute 1 more minute.
Then stir in the marinara sauce, bread crumbs, salt & pepper, sugar, basil, oregano and cheese.
Spoon the mixture into the peppers, sprinkle on the parmesan, drizzle each with a little olive oil and bake for 35 - 40 minutes. YUM!
Notes
Note to cooks: You can also use ground turkey, chicken or pork or a combination. All delish!
3.5.3226
Italian Meatloaf
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This is the best Italian meatloaf you’ll ever eat! My Aunt Evelyn’s recipe that was passed down from my Granny. It’s moist, flavorful, absolutely perfect in every way!
Author: Ruth Guerri
Recipe type: entrees
Cuisine: Italian
Serves: 2 meatloaves
Ingredients
2 tsp of olive oil
1 onion, chopped
1 green pepper, chopped
1 carrot, grated
5 cloves of garlic, minced
1 cup of plain breadcrumbs
1 cup of freshly grated parmesan cheese
2 tsp of dried oregano
⅓ cup of fresh basil leaves, chopped
2 tsp of kosher salt
1 tsp of black pepper
3 lbs of ground beef
3 eggs
3 Tbs of Worcestershire sauce
1 cup of marinara sauce (for the top)
⅓ cup of freshly grated parmesan cheese (for the top)
Instructions
Preheat oven to 350 degrees.
Start by heating the oil in a heavy skillet over medium/high heat and saute the onion, green pepper and carrot for 3-4 minutes, then add the garlic and saute 1 more minute. Remove from the heat and let cool down.
Stir together the breadcrumbs, 1 cup of Parmesan, oregano, basil and salt & pepper.
Then in a small bowl, beat the eggs and in a very large bowl, add the ground beef, the breadcrumb/parmesan mixture, eggs, Worcestershire sauce and the cooled onion mixture.
With your hands, mix together until very well combined. Line a rimmed baking sheet with foil and shape the meat into two evenly sized loaves. Top with the marinara, spreading to the edges and sprinkle on the ⅓ cup of Parmesan cheese. Bake for 50 – 60 minutes.
Turn the oven off, switch on the broiler and broil for a few minutes to brown up the meatloaf. Done! Let cool for 15 minutes or so before slicing. Plate the meatloaf and spoon over the juices collected in the pan. Buon Appetito!