None pasta italian recipes?

i need to find a non pasta or pizza italian recipe i can cook for GCSE food tec.





all the other dishes i have done have been pizza or pasta.





please help





thanks in advanceNone pasta italian recipes?
These are Italian Classics and simple too. If you have an aversion to Veal (I do) you can successfully substitute turkey breast slices.





1) Saltimbocca





http://www.saveur.com/article/Our-Favori鈥?/a>





2) Piccata





http://www.bigoven.com/20315-Veal-Piccat鈥?/a>





I would serve either with Rainbow Chard sauteed in Olive Oil, Garlic %26amp; Red Vinegar, and a simple pasta (Penne?) with butter, garlic and your favorite italian cheese.None pasta italian recipes?
Here are 200 antipasto Italian recipes.


http://www.cooks.com/rec/search/0,1-00,a鈥?/a>


Leave out anything with pasta or pizza.


Risotto, pollenta, bruschetta


http://www.bellaonline.com/subjects/500.鈥?/a>


Italian stuffed veggies with meat or without meat.


http://food.yahoo.com/search?tp=recipe%26amp;i鈥?/a>


Ossobucco


http://food.yahoo.com/recipes/epicurious鈥?/a>


Saltinboca.





There are tons of italian soups and veggie dishes to be found on the internet simply do not add any pasta to them.


I could literally fill this page with ideas.
From Mama Leone's cookbook





One of my favorites








Italian pot roast





5 lbs top or bottom round or rump


Bacon


2 T olive oil


陆 t salt


1 t pepper


1/3 lb onions diced


2 cloves garlic mashed


8 sprigs parsley


1 t crumbled dried rosemary


陆 c red wine


2 T grated carrots


陆 celery stalk minced


2 medium sized ripe tomatoes chopped


1 c boiling water


录 c melted butter





Place oil and bacon in a casserole and heat. Add the beef and brown on all sides. Add salt, pepper, and onions and cook slowly for 10 minutes. Chop parsley and garlic together and add. Sprinkle rosemary all over the meat. Cook for 5 minutes. Add the wine, cover, and simmer for 10 minutes. Add carrot, celery, tomatoes, and boiling water.


Simmer slowly for about 3 hours, or until tender. Turn, stir and baste occasionally. Add butter. Taste for salt. Serve mashed potatoes with the pot roast, and spoon the gravy over the meat and potatoes. Serves 6 to 8.
Steak Involtini (serves 4)





Breading:


1 cup plain bread crumbs


1/4 cup grated Parmesan





Filling:


3/4 cup grated Parmesan


3/4 cup shredded mozzarella cheese


1/4 cup olive oil, plus 1/4 cup


1/2 cup chopped fresh basil leaves


2 cloves garlic, minced


Kosher salt and freshly ground black pepper


2 (8-ounce) London broil steaks, trimmed and pounded 1/8-inch thick


1 (26-ounce) jar marinara sauce





For the breading: In a small bowl, combine the bread crumbs and 1/4 cup Parmesan cheese. Set aside.





For the filling: In a large bowl, mix together 1/4 cup of Parmesan, mozzarella cheese, 1/4 cup olive oil, basil, and garlic. Season with salt and pepper, to taste. Cut the steaks in half crosswise and place on a work surface. Spread the mixture evenly over the steaks. Roll up the steaks and secure with skewers.





In a medium skillet, heat the remaining 1/4 cup of oil over medium heat. Roll the steaks in the bread crumb mixture until coated and add to the skillet. Cook the steaks until brown on all sides, about 6 to 8 minutes. Add the marinara sauce to the pan. Bring the sauce to a simmer and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer, turning occasionally, for 10 to 15 minutes for medium-well.





Remove the skewers, place the steaks on a cutting board and slice thinly. Arrange the steak slices on plates and serve with the marinara sauce.
Emilian-Style Sformato Recipe with Ham and Cheese - Sformato All'Emiliana





Ingredients:





鈥? 3/4 pounds (800 g) potatoes


鈥? ounces (200 g) fresh Parmigiano (fresh Parmigiano is mild and firm, but not crumbly; you could substitute a


鈥ild fontina or even a mild cheddar for it)


鈥?/4 cup milk


鈥?/4 pound (100 g) lean ham, in a single slice


鈥?/3 cup unsalted butter


鈥? tablespoon breadcrumbs


鈥alt and pepper





Preparation:





Wash the potatoes and boil them until done in salted water. Dice the ham.





Butter a high-sided 7-inch pot, dust it with bread crumbs, and turn it over to let the excess fall free. When the potatoes are done peel them and let them cool, then cut them into finger-thick slices. Melt all but a tablespoon of the butter over a very low flame. Finely slice the cheese.





When everything is ready, put a layer of potatoes in the bottom of the pot, overlapping them slightly. Brush them with melted butter, then cover them with some of the cheese and some of the ham, and continue until all is used up, finishing with a potato layer. Pour the milk over all and dot the top of the sformato with the remaining butter.





Bake the sformato in a preheated 360 F (180 C) oven for about a half hour, or until the top is nicely browned. Unmold it and serve it at once.
Why not a vegetable pie? We use them a lot when we need to cook in advance.


use ready-made puff pastry


put a first layer of puff pastry in the oven pan


cut into pieces and quickly stir fry a type of vegetable you like - spinach, beets, broccoli, artichokes, courgettes - with olive oil and a little garlic. If you've chosen spinach or beets or broccoli you can simply boil them, if you prefer.


When your vegetables are cooled down, add 2 cups of soft cheese and 1 cup of parmesan cheese, salt, a little pepper if you like, marjorane if you have some. You can add 2 or 3 eggs if you like (most people like a pie with eggs, I don't)


Mix well and fill the dough.


COver with a second layer of puff pastry.


spread olive oil and a little salt on top


bake in the oven for about half an hour
A very simple minestrone recipe:





Just boil a mix of diced vegetables with little water, the more varied the better.





The secret to a tasty minestrone is to add also a piece of bacon rind and a piece of parmesan cheese crust (never throw away the crust of parmesan cheese!). You can also add a spoonful of pesto sauce.





Boil until all the veggies are tender and serve in a bowl adding a spoonful of extra virgin olive oil and parsley or basil leaves for decoration.





Buon appetito!
Baked whole fish (Pesce al Forno)


2 large tomatoes


录 cup (60ml) olive oil


2 green onions (shallots), thinly sliced


2 cups (140g) fresh breadcrumbs (see tip)


陆 cup chopped parsley


录 cup (40g) chopped pine nuts


2kg whole fish, such as jewfish, snapper or barramundi


录 cup oregano leaves


lemon wedges to serve


1. Preheat oven to 200掳C. Finely dice one tomato and slice remaining one, reserving for later.





2. Heat half of oil in a frying pan on low. Saut茅 green onion for 3 minutes, until soft. Add diced tomato, cook for another minute. Remove from heat and stir in breadcrumbs, parsley and pine nuts. Season to taste.





3. Make three diagonal cuts through thickest part of each side of fish. Fill cavity with breadcrumb mixture and place fish in baking pan. Season well and scatter any leftover breadcrumb mixture over fish. Top with tomato slices and oregano, drizzle with remaining oil. Cover with foil and bake for 30-35 minutes, until just tender. Serve with lemon wedges.
For a very quick, simple and cheap Italian style meal try buying some pre-cooked meatballs (available from Tesco or Ikea). Place them in a pyrex dish. Take a small onion and slice very finely. Place this over the meatballs. Take a tin of chopped tomatoes with herbs and pour this over the onions and meatballs. Finally grate some cheese (cheddar will do or mozzarella depending on personal taste). place in the oven for approximately 30 minutes or until the meatballs are cooked through.
Hi Claire,





Oh I remember cooking at school. Classroom chaos in my case...





I have a great recipe for you. It takes two hours, but I would argue it's the tastiest non-pasta Italian food going.





It's called 'parmigiana di melanzane' (in American, eggplant - or UK aubergine - parmigiana). It's like lasagna but uses fried aubergine where the pasta should go.





I've never met anyone who didn't absolutely love this dish. You can eat it on its own, as a side serving, or cold in sandwiches - for example with ham.





Check out my recipe and if you make it, do let me know how you get on! http://www.pasta-recipes-made-easy.com/e鈥?/a>





(Just be careful with the hot oil when frying, it should sizzle but not spit!)





Best of luck with your exams,





Matt.
Never forget: ';Nothing is Impasta-ble';





Wishing you the best!





...
Eggplant parmesan. Or easy proschuitto wrapped asparagus spears (thinking antipasto platter) with boccocini cheese.


Yum!
Italian chix breasts w. pesto mayo





Here the chicken is boned, stuffed and rolled. It can be a little show-stopper on that brunch table you insist on crowding with egg and sausage casseroles. As if the mayonnaise wasn't enough, surprise your guests with an unexpected touch, drop a few pearls of Basil Oil on medallions of the stuffed chicken.





Ingredients


2 red bell peppers


1 [1 lb. 5 oz] bunch leaf spinach, washed


1 [3 1/2 lbs.] chicken, boned


5 oz thinly sliced mild salami


1/4 cup drained sun-dried tomatoes, thinly sliced


5 oz mozzarella cheese, grated


freshly ground black pepper


1 tablespoon olive oil


1 clove garlic, crushed


String for securing





Pesto Mayonnaise


1 cup lightly packed basil leaves


1 clove garlic, crushed


2 tablespoons grated Parmesan cheese


1/4 cup olive oil


1/2 cup prepared mayonnaise





Method





Quarter the bell peppers and remove seeds and membranes.


Broil or grill the peppers, skin side up, until the skin blisters and blackens. Peel away the skin and cut the peppers into strips.





Boil, steam or microwave spinach until just wilted. Drain well and pat dry with paper towels.





Preheat oven to 375


Lightly pound the chicken to flatten. Lay the spinach leaves evenly over the chicken, top with the salami, roasted peppers, tomatoes and mozzarella cheese; sprinkle with pepper and press down firmly. Roll up tightly from the long side, tuck the ends in and continue rolling. Secure the roll with string at 1-inch intervals.





Brush the roll with the combined oil and garlic. Bake 1 hour,


or until the juices run clear when tested with a skewer. Leave to cool, then refrigerate for several hours.





Pesto Mayonnaise


Blend or process the basil, garlic, Parmesan cheese and oil until smooth.





Combine the basil mixture and mayonnaise in a bowl and season with salt and pepper to taste, mixing well. Keep tightly covered until required.





Remove the string from the chicken and slice thinly.





Serve with the Pesto Mayonnaise.
spaghetti?? im not sure if that is classed as pasta or not and i didnt a GCSE catering course too!! but i forget easily, ive slept since then lol