Italian-American Recipes

Carbonara Spaghetti


Spaghetti Carbonara

This version is one with cream.  The classic Carbonara is made with egg, pancetta and Parmesan.  You may substitute red pepper flakes if you like instead of the black pepper.

If your not into the pancetta then try using a great smoked bacon.  Some recipes I came across use sweet peas as well.  Not classic but still great.  Click on the image and it will take your to another site Sunset which has the cream free version.

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Chicken Cacciatore (Recipe)



Chicken Cacciatore, when I was little I would ask my mom to make,

"Kitchen Catchatori!"

I loved the slow cooked taste of the chicken which was full of the flavor of the tomato sauce and peppers!

We would enjoy it with Fussili, the long Naples version, topped with fresh grated cheese from the chunk of cheese and grater on the table.

This version I roasted and simmered the chicken in vegetables in sauce. I personally prefer a cut up young chicken but you may substitute and use chicken breast as well.

My father made this recipe with rabbit and it was also great! Hummm....maybe that's why they had rabbits in a pen by the garage?

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Creamy Cheese Polenta (Recipe)

Creamy Cheese Polenta

Polenta is a simple, wonderful creation which is a true Italian comfort food!

My mother never made it so it wasn't until I cooked in restaurants before appreciated this simplistic yet versatile recipe.

This version of Polenta uses chicken stock, heavy cream, mozzarella and parmesan cheese making it silky and creamy!

I suggest you serve it as an accompaniment to Chicken Cacciatore, Braised Shortribs, Braised Lamb Shanks and especially with slow cooked meats like Beef Brasiole and Italian Sausage

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Eggplant Parmesan - Melanzane alla Parmigiana (recipe)

Plate breaded Eggplant Parmesan


Eggplant Parmesan, when you read or hear it you may perhaps think of a sandwich or a layered lasagna like casserole.

The truth is that Eggplant Parmesan (Melanzane alla Parmigiana) is a side dish!  I was surprised to find this out seeing that my experience in every Italian restaurant I went to, it was presented as a meatless entree accompanied with pasta.

Think of it as a casserole similar to the American vegetable cheese bakes that we find. 

The beautiful thing about Eggplant Parmesan is that it may be prepared in many forms; it may be layered and baked like Lasagna or in  ramekins  as an individual portion.  No mater what way you make it, you most likely have your own family favorite way to prepare Eggplant Parmesan.

With that said, I decided to prepare and taste five versions--each different in its own way. I suggest reading them all and then choose one that interests you!


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