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    Recipes — Italian

    Sausage & Broccoli Pasta

    Liven up midweek pasta with a fiery sausage and chilli hit.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 2

    Ingredients

        •    200g pasta shapes
        •    2 garlic cloves, sliced
        •    1/2 tsp crushed red chillies
        •    2 tbsps extra-virgin olive oil
        •    parmesan shavings, to serve
        •    1/2 tsp fennel seeds (Optional)
        •    150g pack purple sprouting broccoli, cut into pieces
        •    2 Italian-style pork sausages, skins removed and meat broken in to pieces

    Method

    1. Bring a large pan of water to the boil and cook the pasta until nearly al dente. Throw in the broccoli and cook for 2 mins more. Drain, saving 1-2 tbsp of the water.
    2. Heat the oil in a large frying pan and add the garlic, fennel seeds, if using, and chillies. When they start to colour a bit, add the sausage and cook until golden and cooked through. Tip in the pasta and broccoli with the reserved water and toss. Serve hot with the Parmesan shavings.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/sausage-broccoli-pasta

    Buttery Garlic Steamed Clams

    Just 15 minutes is all you need for these steamed clams in a velvety, buttery garlic wine sauce!

    Prep Time

        •    Prep time: 3 minutes
        •    Cook time: 12 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 tbsp lemon juice
        •    1/3 cup chopped fresh Italian parsley
        •    5 tbsps Finlandia unsalted butter, divided
        •    Wedges from 1 lemon for garnish, if desired
        •    3 dozen little neck clams, rinsed and scrubbed

    Method

    1. In a large skillet (that has a lid), melt 2-1/2 tablespoons of the butter over medium heat. Add garlic and cook, stirring constantly, until fragrant (about 30 seconds).
    2. Add wine and lemon juice. Bring to a boil.
    3. Add clams and remaining butter. Cover and steam until clams have opened (about 7-8 minutes). Occasionally shake skillet while steaming.
    4. Discard any clams that do not open. Sprinkle evenly with parsley and garnish with lemon wedges, if desired. Serve with a french baguette or over a bed of cooked pasta.



    This great family recipe is thanks to The Blond Cook Recipes at https://theblondcook.com/buttery-garlic-steamed-clams/

    Prawn Linguine with ’nduja

    This recipe is super-quick and easy to make, but is packed with big Italian flavours. This is perfect for a midweek meal.

    Prep Time

        •    Prep and cook time: 20 minutes
        •    Yield: Serves 2


    Ingredients

        •    150g linguine
        •    1 garlic clove, sliced
        •    olive oil
        •    150g large raw peeled prawns
        •    white wine a splash
        •    1 good tbsp 'nduja
        •    12 cherry tomatoes
        •    a handful flat-leaf parsley, chopped


    Method:
    Cook the linguine. In a separate pan sizzle the garlic in a little olive oil then tip in the prawns and fry until pink. Scoop out the pan then add the wine and ’nduja and stir together. Add the tomatoes and cook until they just start to burst. Tip back the prawns with the drained pasta and toss everything together. Sprinkle with parsley and serve.



    This great family recipe is thanks to Olive Magazine Recipes at https://www.olivemagazine.com/recipes/fish-and-seafood/prawn-linguine-with-nduja/

    Chicken Genovese (Pesto-Roasted Chicken)

    Dress your roast chicken in bright green pesto. We love a classic roast chicken as much as the next guy, but every once in a while we like to dress it up. And there's no better way to use up an abundance of fresh herbs than with a basil pesto, which not only imparts herby flavor but the spice of garlic and richness of cheese and nuts. It's a favorite easy dinner to serve.

    Prep Time

        •    Prep time: 25 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 4


    Ingredients

    For the Pesto:

        •    1/2 cup olive oil
        •    1 tbsp lemon zest
        •    1/4 cup lemon juice
        •    4 garlic cloves, finely chopped
        •    1/4 cup freshly grated grana padano
        •    2 cups basil leaves, plus more for garnish
        •    Kosher salt and cracked black pepper to taste
        •    1/4 tsp red pepper flakes, plus more for garnish
        •    1/3 cup pine nuts, toasted, plus more for garnish
        •    1/4 cup freshly grated parmesan, plus more for garnish


    For the Chicken:

        •    Kosher salt and freshly ground pepper, to taste
        •    One 4 to 5 pound chicken, broken into 8 pieces

    Method

    1. Make the pesto: In a food processor, combine all the ingredients except the olive oil and salt and pepper. Purée until smooth, then, with the motor running, stream in the oil until a smooth pesto forms. Season with salt and pepper.

    2. Make the chicken: Preheat the oven to 350°. Place the chicken in a large bowl. Season with salt and pepper, then toss with half of the pesto, rubbing under the skin. Place on a wire rack over a baking sheet and roast until it has reached an internal temperature of 155°, 30 minutes. Turn on the broiler and continue to cook until the chicken is golden brown and has reached an internal temperature of 165°, 4 to 6 minutes more. Let rest for 5 minutes.

    3. Transfer the chicken to a platter. Dollop the remaining pesto over top. Garnish with basil leaves, Parmesan, pine nuts and red pepper flakes, then serve.



    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/chicken-genovese-recipe-easy-homemade-italian-food-chicken-recipes

    Creamy Sun-Dried Tomato Chicken

    Creamy Sun-Dried Tomato Chicken with spinach and basil is full of flavor and is perfect for busy weeknights. Best of all, cooks up in one pan in just 30 minutes with a delicious creamy garlic sauce.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 6

    Ingredients

        •    fine sea salt, to taste
        •    3/4 cup heavy cream
        •    1 tsp Italian seasoning
        •    3 garlic cloves, minced
        •    2 tbsps grated parmesan
        •    1 tsp freshly chopped basil
        •    1/2 cup low sodium chicken broth
        •    freshly cracked black pepper, to taste
        •    1 cup loosely packed spinach, chopped
        •    2 tbsps butter, ghee or olive oil - divided
        •    1/2 cup drained sun-dried tomatoes, finely chopped
        •    6 boneless skinless chicken thighs or 4 chicken breasts

    Method

    1. Season chicken with salt and pepper.

    2. Heat a large skillet with 1 tablespoon butter over medium high heat. Add the chicken and sear on both sides, until brown and cooked through. About 7-8 minutes on each side for chicken thighs and 5-6 minutes on each side for chicken breasts. Remove chicken from the pan and set aside.

    3. Heat the remaining butter in the same pan and add garlic and Italian seasoning. Cook for 30 seconds until fragrant then stir in sun-dried tomatoes and cook for another minute. Add the heavy cream, chicken broth until smooth.

    4. Add the parmesan and allow sauce to simmer and thicken slightly. Add the spinach and chicken back to the pan and turn off the heat and leave until chicken is heated through and spinach is wilted.

    5. Serve with your favorite sides or over zucchini noodles or cauliflower rice.



    This great family recipe is thanks to Life Made Sweeter Recipes at https://lifemadesweeter.com/sun-dried-tomato-chicken/