ʟɪɴɢᴜɪɴᴇ ᴡɪᴛʜ ʀᴏᴀsᴛᴇᴅ ᴀsᴘᴀʀᴀɢᴜs ᴀɴᴅ ᴀʟᴍᴏɴᴅ ᴘᴇsᴛᴏ Serves 4 to 6 Kosher salt 3/4 lb. asparagus, trimmed 2 cups grape tomatoes 1/4 cup extra-virgin olive oil 1/2 cup sliced almonds 1/4 cup fresh basil leaves 2 Tbs. finely grated Parmigiano-Reggiano Freshly ground black pepper 1 lb. dried linguine This pesto recipe doubles easily; keep any extra in a sealed container in the refrigerator for up to a week. It’s delicious on crostini for a quick bite or served with roast chicken or salmon. PERSERVING: 430CALORIES | 14GPROTEIN | 61GCARB | 15GTOTALFAT | 2GSATFAT | 9GMONOFAT | 2.5GPOLYFAT | 0MGCHOL | 390MGSODIUM | 5G FIBER #italianfood #italy #linguine #recipe #hi https://www.instagram.com/p/CiZ6POBNOqD/?igshid=NGJjMDIxMWI=

ꜰᴇᴛᴛᴜᴄᴄɪɴᴇ ᴡɪᴛʜ ᴀʀᴛɪᴄʜᴏᴋᴇs, ʜᴀᴢᴇʟɴᴜᴛs ᴀɴᴅ ᴄʀᴇᴀᴍ Kosher salt 2 Tbs. unsalted butter 2 Tbs. extra-virgin olive oil 1 small yellow onion, minced 4 large artichoke bottoms, halved, in lemon water (see p. 195) Freshly ground black pepper 1 cup homemade chicken broth (or equal parts water and lower-salt canned broth) 1 cup heavy cream 1/2 cup coarsely chopped toasted hazelnuts 2 Tbs. minced fresh flat-leaf parsley; more for garnish 1 lb. dried fettuccine PERSERVING: 920CALORIES | 34GPROTEIN | 98GCARB | 46GTOTALFAT | 19GSATFAT | 20GMONOFAT | 4GPOLYFAT | 95MGCHOL | 680MGSODIUM | 13GFIBER PA S TA 67 #italianfood #Fettuccine #recipes #italy https://www.instagram.com/p/CiZ7VGrNJ8_/?igshid=NGJjMDIxMWI=

sᴘᴀɢʜᴇᴛᴛɪ ᴡɪᴛʜ ᴘɪɴᴇ ɴᴜᴛs, ᴛᴏᴍᴀᴛᴏ ᴀɴᴅ ɢᴀʀʟɪᴄ ʙʀᴇᴅᴄʀᴍʙs 1/2 cup extra-virgin olive oil 2 cloves garlic, minced 2 1/2 cups fresh coarse breadcrumbs Kosher salt and freshly ground black pepper 1/2 cup pine nuts, toasted 3/4 lb. dried spaghetti 1/4 cup raisins 1/4 tsp. crushed red pepper flakes 1 pint cherry tomatoes, halved 6 Tbs. chopped fresh flat-leaf parsley Toast the pine nuts on a rimmed baking sheet in the oven or in a skillet on the stovetop—just watch that they don’t burn. PERSERVING: 850CALORIES | 21GPROTEIN | 106GCARB | 39GTOTALFAT | 6GSATFAT | 24GMONOFAT | 7GPOLYFAT | 0MGCHOL | 800MGSODIUM | 6GFIBER #italy #italianfood #foodlover #recipe #spaghetti https://www.instagram.com/p/CiZ9JEctbZ4/?igshid=NGJjMDIxMWI=

sᴘᴀɢʜᴇᴛᴛɪ ᴡɪᴛʜ ᴘᴏʀᴛᴀʙᴇʟʟᴀs, sᴀɢᴇ ᴀɴᴅ ᴡᴀʟɴᴜᴛs 3/4 lb. dried spaghetti 3 Tbs. extra-virgin olive oil 1/2 cup unsalted butter 3 large portabella mushroom caps, gills scraped out and discarded, caps thinly sliced and cut into 2-inch pieces kosher salt and freshly ground black pepper 2/3 cup loosely packed fresh sage leaves 1/3 cup toasted walnuts, coarsely chopped 1/2 cup freshly grated Parmigiano-Reggiano In this dish, mushrooms, sage, and walnuts turn ordinary spaghetti into the perfect fall meal. The mix is filling, flavourful, and a welcome diversion from traditional sauce. PERSERVING: 750CALORIES | 18GPROTEIN | 72GCARB | 44GTOTALFAT | 18GSATFAT | 16GMONOFAT | 7GPOLYFAT | 70MGCHOL | 670MGSODIUM | 5GFIBER #italy #italianfood #spaghetti #recipe #foodlover https://www.instagram.com/p/CiZ-KU6t9ym/?igshid=NGJjMDIxMWI=

ᴘɪᴢᴢa ᴡɪᴛʜ ᴘʀᴏsᴄɪᴜᴛᴛᴏ ᴀɴᴅ ᴀʀᴜɢᴜʟᴀ For the Pizza dough 11/4 cups warm water 2 tsp. active dry yeast 1 tbs. honey 15 oz. (31/4 cups) all-purpose flour 11/4 oz. (1/4 cup) whole-wheat flour 1 tbs. salt 2 tbs. extra-virgin olive oil For the Pizza toppings 1 clove garlic, minced fine 1/4 cup olive oil 1/2 lb. mozzarella (preferably fresh), cut into large cubes 8 thin slices prosciutto (about 4 oz.) For the Salad 6 oz. arugula (about 7 cups, loosely packed), washed and tough stems removed 6 very thin slices red onion 6 sun-dried tomatoes, diced (if not packed in oil, rehydrate first) 2 tbs. extra-virgin olive oil 2 tsp. balsamic vinegar -- #italianfood #foodlover #pizza #recipe #italy https://www.instagram.com/p/CiaC46LNC45/?igshid=NGJjMDIxMWI=

ʙᴜʀʀᴀᴛᴀ ᴘɪsᴛᴀᴄʜɪᴏ ᴡʜɪᴛᴇ ᴘɪᴢᴢᴀ Ingredients 1 ball pizza dough 3 tablespoon olive oil ⅓ cup red onion sliced 2 cups shredded mozzarella cheese 1 ball burrata cheese 1 cup arugula ¼ cup pistachios Instructions Preheat oven to 375°. Use your hands or a rolling pill to roll dough out to your liking, then transfer it onto a large baking sheet. Drizzle it with 2 tablespoon olive oil then set aside. Next, heat 1 tablespoon olive oil in a small skillet then add the onions. Cook the onions until they're translucent, then transfer them onto the pizza dough. Next, add the shredded mozzarella, then the burrata. Place pizza in the oven and bake for 15 minutes. Then, remove pizza and add the arugula and pistachios; bake pizza for an additional 5-8 minutes. Take pizza out of the oven, slice and enjoy! — #italianfood #italy #pizza #enjoy #recipe #foodlovers https://www.instagram.com/p/CiaE0AftRgB/?igshid=NGJjMDIxMWI=

ʟᴏᴡ - ᴄᴀʀʙ ᴄʜᴏᴘᴘᴇᴅ ɪᴛᴀʟɪᴀɴ sᴀʟᴀᴅ Ingredients Italian Dressing Ingredients * 1/4 cup Olive Oil * 2 TBSP  Red Wine Vinegar * 1 tsp Italian Seasoning * 1/4 tsp Salt * 1/4 tsp Black Pepper * 2 TBSP Parmesan Cheese, grated Salad Ingredients * 3 cups Romaine Lettuce, coarsely chopped * 1 Green Bell Pepper, seeded and diced * 2 Roma Tomatoes, seeded and diced * 1/2 cup Pitted Kalamata Olives * 1/2 cup Pitted Green Olives * 1 cup Deli Ham Slices, diced * 1 cup Hard Salami Slices, diced * 1 cup  Pepperoni Slices, diced * 1/2 cup Provolone Cheese Slices, diced Instructions 1. Whisk together dressing ingredients. 2. Place in a jar. Seal with lid. 3. Cut romaine lettuce. 4. Seed and dice bell pepper, tomatoes, delt ham, salami, pepperoni, and cheese 5. Toss together the salad ingredients in a large bowl. 6. Shake the jar with dressing. 7. Pour dressing over salad. 8. Toss to coat. — #italy #foodlover #salad #recipe #lowcarb #italianfood https://www.instagram.com/p/CiaKJQptjCc/?igshid=NGJjMDIxMWI=

ʟᴏᴡ ᴄᴀʀʙ ɪᴛᴀʟɪᴀɴ ᴀɴᴛɪᴘᴀsᴛᴏ sᴀʟᴀᴅ Ingredients

5 ounces salami
5 ounces mini pepperoni
2 jars olives
Marinated artichoke hearts 12 ounces
Grape tomatoes
Lettuce – Any variety you like
8 ounces Mozzarella Cubes
8 ounces Pepper Jack Cubes
½ – 1 cup Banana Peppers
Parsley optional Dressing Ingredients
⅓ cup olive oil
2 Tablespoons Balsamic Vinegar
1 Teaspoon lemon juice
1 Tablespoon Dijon Mustard
2 Cloves Minced Garlic
Salt to taste
Pepper to taste Instructions 1.  Prepare the dressing by whisking together all the ingredients. 2. Assemble the salad by adding the lettuce on the bottom. Add meats, cheese, artichoke hearts, tomatoes, banana peppers, olives, and parsley together. Combine and drizzle with dressing. Nutrition Serving: 1 | Calories: 438kcal | Carbohydrates: 3g | Protein: 21g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 20g | Cholesterol: 84mg | Sodium: 1078mg | Fiber: 1g | Sugar: 1g — #italy #foodlovers #italianfood #recipe #salad #antipasto #eathealthy https://www.instagram.com/p/CiaLD5-NsLi/?igshid=NGJjMDIxMWI=

ɪᴛᴀʟɪᴀɴ ʙᴀᴋᴇᴅ ᴇɢɢs ᴀɴᴅ sᴀᴜsᴀɢᴇ Ingredients * 1 cup marinara or tomato sauce * 1 cup sausage finely diced * ½ small onion finely diced * 2 cloves garlic finely chopped * 2 eggs * 1 tsp oregano finely chopped if using fresh * 2 tbsp fresh basil finely chopped, leave a few small whole leaves for topping * 1 ½ tbsp extra virgin olive oil divided, ½ for finishing * ¼ tsp sea salt * 1 burrata ripped into 4 pieces * 2 slices baguette or crusty bread Instructions 1. Preheat oven to 375°F. 2. Chop the onion, garlic, and sausage. Saute with 1 tablespoon of olive oil in an oven-safe skillet for 5-7 minutes. 3. Remove the pan from heat, then add in the oregano and marinara sauce and mix together. Season with salt as needed. 4. Create 2 holes or dents in the sauce for the eggs, ensuring both are far apart from each other. Break the eggs into these dents and sprinkle each with a little sauce. 5. Transfer the skillet to the oven and bake until the egg whites are set and the yolks are still soft, about 7 to 9 minutes. 6. While the eggs bake, toast your bread. 
Remove the egg bake from the oven and add in the ripped burrata. Top with fresh basil and a drizzle of olive oil. Enjoy with crusty bread.
 Nutrition Calories: 1292kcal | Carbohydrates: 52g | Protein: 57g | Fat: 95g | Saturated Fat: 27g | Cholesterol: 498mg | Sodium: 3890mg | Potassium: 1641mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1924IU | Vitamin C: 23mg | Calcium: 179mg | Iron: 9mg — #italian #italianfood #recipe #italianbreakfast #foodlovers https://www.instagram.com/p/CihXRaktlP1/?igshid=NGJjMDIxMWI=

ɪᴛᴀʟɪᴀɴ ᴍᴜsʜʀᴏᴏᴍ ʀɪsᴏᴛᴛᴏ ʀᴇᴄɪᴘᴇ Ingredients * 2 tablespoons olive oil (divided) * 2 tablespoons butter (divided) * 1 clove garlic (minced) * 2-3 cups sliced mushrooms * 1-2 dashes pepper * 1 pinch salt* * 1 tablespoon freshly chopped Italian parsley * 1¼ cup white rice * 1 shallot (minced) * 3-4 cups vegetable broth (homemade or store bought)* * ⅓-½ cup mascarpone * ¼ cup freshly grated Parmesan cheese *Depending if you make your own or store bought, you may not need to add salt. So taste for salt. * EXTRAS * 2-3 tablespoons freshly grated parmesan cheese * ½ tablespoon freshly chopped Italian parsley Instructions * In a large pan add 1 tablespoon of olive oil, 1 tablespoon of butter and garlic, cook for 1 minute. Add the mushrooms, salt and pepper and parsley, cook until mushrooms are tender and slightly golden.
 * In an another large pan add the remaining tablespoon of olive oil and butter, melt, add the rice, stir to combine then cook on medium heat for about 1-2 minutes, stirring often. 
 * Add the broth a little at a time (about 1/2 cup at a time), stirring often, lower heat a little, you want a low simmer, you do not want the rice to cook too quickly. Let the rice absorb the broth (but not dry out, a little moist) before adding more. Taste for salt (you may not have to add any if you have a salty broth), cook for approximately 20-30 minutes or until the rice is al dente, not mushy and a little moisture remains.
 * Add the mushrooms and stir to combine well, add the mascarpone and parmesan, gently combine. Top with parmesan cheese and chopped parsley before serving. Enjoy!
 Notes Mushroom risotto is best when it’s made. If you have leftovers, you can reheat them with a splash of broth to thin it.  Nutrition Calories: 470kcal | Carbohydrates: 53g | Protein: 10g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 930mg | Potassium: 272mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1017IU | Vitamin C: 4mg | Calcium: 130mg | Iron: 1mg -- #italia #italianfood #risotto #recipe #ideas https://www.instagram.com/p/CiuHtb3MNR7/?igshid=NGJjMDIxMWI=