Whats the best Italian food :P?

4 responses so far ↓

• 1 rob lou // Nov 7, 2008

  THE OLIVE GARDEN?????? lol, you need to go to a real Italian restaurant……what exactly are you eating that you think is Italian food?

  SPQR in New York, Pugilia also. I don’t know where you live, but even if there is a Maggianos in your town it will be more authentic than the OLIVE GARDEN….lol….explore….please do.

• 2 danu // Nov 7, 2008

  Mussels In Garlic Butter Sauce
  2 Pounds Fresh, Cleaned Mussels

  3-4 Cloves Garlic, Minced

  1 Cup Fresh Parsley, Chopped

  3/4 Stick Unsalted Butter At Room Temperature

  Salt & Pepper

  To Serve:

  Crusty Italian Bread, Grilled

  Combine the butter, garlic, parsley and seasonings in a small bowl. Mix together well. Preheat your oven to 450 degrees F. Place the mussels in a large baking dish, and spoon the butter/garlic mixture on top. Cover the dish tightly with foil, and bake for about 15 minutes, or until the mussels open. Discard any that do not open. Serve in large bowls, dividing the sauce equally between each serving. Offer crusty bread to sop up the delicious juices.
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  Spaghetti With Crab
  1/2 Cup Lemon Juice

  3/4 Cup White Wine

  1/4 Cup Olive Oil

  5 Cloves of Garlic, Minced

  1/2 Teaspoon Red Pepper Flakes

  4 Roma Tomatoes, Diced

  1 Teaspoon Grated Lemon Zest Chopped

  1/2 Cup Fresh Chopped Parsley

  Salt & Pepper

  1 Pound Fresh or Canned Jumbo Crab Meat

  1 Pound of Spaghetti

  Put the pasta water on to boil. Heat the oil in a saucepan, add the garlic until sizzling. Add the wine and reduce by half. Add the lemon juice, zest, pepper flakes, salt and pepper. Put aside until the pasta is cooked. Once the pasta is cooked al dente, take one small cup of the pasta water and set aside. Drain the remaining pasta. Return the pasta in the pot back over the heat. Add the sauce, crab, tomatoes and parsley. Stir until well mixed being careful not to break up the crab too much. If the dish seems at all dry, add some of the reserved pasta water. Once all the ingredients are heated through, serve.

  Cooks Tip: If canned crabmeat has a metallic taste, soak it in ice water with a dash of lemon, and then drain and blot dry with paper towels
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  Potato Gnocchi With Gorgonzola Cream Sauce
  4 Medium Sized Potatoes (about 2 pounds)

  1 Large Egg Yolk

  1-2 Cups Of Flour

  Salt

  Gorgonzola Sauce:

  4 oz. Gorgonzola Cheese (Room Temperature)

  1 oz. Butter

  8 oz. Heavy Cream

  Garnish:

  Fresh Chopped Parsley

  Grated Parmesan

  Cracked Black Pepper

  Preheat the oven to 375 degrees F. Wash & dry the potatoes. Bake the potatoes until they are fork tender, about 45 minutes. While the potatoes are baking prepare the sauce by cooking the cheese, butter and cream over low heat until the cheese has completely melted into the cream and the sauce has slightly thickened. Set aside. When the potatoes are cool enough to handle, peel and put through a potato ricer.

  While still warm, place the prepared potatoes on a large board forming a mound with a hole in the center. add the yolk and the salt into the center. Slowly start adding the flour a little at a time, mixing well with your hands and continue until you have created a soft workable dough. Knead gently only briefly until you have achieved a smooth, pliable if slightly sticky dough.

  To shape the gnocchi, first break the dough into fist sized pieces, and roll each piece into a log about the thickness of your thumb. Cut into 1 inch pieces. To finish, take a fork and place it against your work board. With it’s back towards you, press each piece of dough with your index finger firmly up the length of the fork tines. Let the gnocchi fall back onto the board and continue with the remaining pieces in this manner. Place the prepared gnocchi on a lightly floured baking sheet and either cook immediately, or keep refrigerated until ready to use, preferably not more than 3 hours. To cook, drop carefully into salted boiling water and remove immediately as they have all floated to the surface. Drain and top with the gorgonzola sauce. Serve sprinkled with the fresh, chopped parsley. Offer grated Parmesan cheese and cracked black pepper at the table

• 3 SavvvyChick // Nov 7, 2008

  I just ate Olive Garden tonight. Yum, it’s my favorite! Maggiano’s is my second favorite italian restaurant.

  Anyways, fettuccine alfredo all the way. But lasagna, carbonara, ravioli and mac n cheese isn’t bad either. Those deep fried risotto balls with the cheese in the middle are to die for too. I don’t know what they call them. I just love italian!

• 4 red.lust // Nov 7, 2008

  seafood alfredo (pasta with alfredo sauce + shrimps/scallops/mussels)
  chicken parmesan
  chicken marsala
  garlic bread!
  minestrone soup
  lentil soup
  pizza

  yummy i want some italian food now