Welcome to my page of great recipes. Here you will find some easy recipes that taste great and are very easy to prepare. I hope you enjoy these recipes. If you don't like them well then.. just don't make them.

Other recipes

1

2

3

4

5

6

7

8

9

10

Ingredients 15 small cherry tomatoes 1/2 cup pitted black olives 1/2 cup of sliced green olives 4 garlic cloves olive oil salt 1(450g)box pasta grated romano cheese or parmigiano Directions 1 - Place some olive oil in a frying pan.   2 - Add the cloves of garlic cut in small pieces. 3 - Fry the garlic until golden brown. 4 - Add the cherry tomatoes sliced in half. 5 - add also the black and green olives. 6 - Add some salt to taste. 7 - Cook this sauce for 15 minutes. 8 - In a separate pot cook your pasta al dente which is about 12 minutes. 9 - When cooked strain the water well from the pasta and add the sauce. 10 - Serve with parmigiano cheese.

 

Penne al Tono  Ingredients 3 large tomatoes(not very ripe) 1 cup tuna in vegetable oil 1 cup of sliced black olives 1 cup artichoke hearts, may do without if not available(in oil) grated romano cheese or parmigiano 3 garlic cloves olive oil 1(450g)box penne Directions 1) Dice the tomatoes into little cubes about ½ inch in size or smaller. And place them in a bowl. 2) Open the can of tuna remove the oil and place the tuna in the bowl with the diced tomatoes. 3) Peel the cloves of garlic and also place them in the bowl with the tomatoes and the tuna. 4) Add in the bowl also the black sliced olives and the artichoke hearts (they should also be diced). 5) Add some olive oil to the mixture ( the quantity is up to you regarding your personal preference, however the olive oil should blend well with all the ingredients in the bowl). Use good olive oil,. 6) Let this mixture sit while you cook the pasta. 7) Boil your water adding some salt if you prefer or not if you don't use salt. Let the pasta cook until it is “al dente” which is usually 12 minutes. Read directions of the package. 8) Once the pasta is cooked strain it well and place the pasta in a large pasta bowl. 9) Mix the ingredients with the pasta take care to mix it well. 10) Place the pasta on plates ready to serve and only then must you put the Romano cheese or the Parmigiano cheese on the pasta. 11) Your done enjoy a nice serving of pasta which is light and tastes great. 12 ) Cicari says Enjoy.

Uova in Purgatorio (Eggs in Purgatory) This is a famous tasteful dish, which is very popular in certain parts of Italy.This dish may be eaten for breakfast or lunch or even dinner. 1 garlic clove, lightly crushed 2 Tbsp. olive oil 6 anchovy fillets chopped finely 4 oz of white wine 1 tbs chopped parsly 2 cups canned tomato puree 4 fresh basil leaves, torn into pieces, a pinch of dried oregano Salt and freshly ground pepper 8 large eggs 1 Tbsp. freshly grated Parmigiano-Reggiano or Pecorino Romano     In a medium skillet, cook the garlic in the oil over medium heat for about 2 minutes, or until lightly golden. Add the tomato, and the white wine, basil and salt anchovies, and pepper to taste.   Bring to a simmer and cook for 15 minutes, or until the sauce is thickened. Discard the garlic.   Break an egg into a small cup. With a spoon, make a well in the tomato sauce. Slide the egg into the sauce. Continue with the remaining eggs. Sprinkle with the cheese. Cover and cook for 3 minutes, or until the eggs are done to taste. Serve hot

Anti Pasto   Carciofi Impanati - Deep Fried Artichokes Yields: 4 to 6 servings , Preparation: 20 minutes, Cooking: 15 minutes Ingredient 8 small baby artichokes - 1 lemon, halved - 1 tbsp all-purpose flour - ½ cup cold water - 4 large eggs - 1 garlic clove, minced - 2 tbsp fresh, Italian parsley, finely chopped - Salt and freshly ground pepper to taste For Assembly - Oil for frying (canola, vegetable) - 1 cup all-purpose flour - 1 to 1 ½ cups plain, fine bread crumbs, preferably homemade To serve - 1 lemon, cut into wedges   Preparation : Clean the artichokes. Remove one artichoke at a time from the acidulated water. The easiest way to remove the choke is to cut the artichoke into quarters lengthwise, Proceed by drawing the tip of a knife's blade across just below the choke to draw it out. Then half each quarter and return the cleaned artichoke to the acidulated water until needed. Proceed in the same manner with the remaining artichokes.   Meanwhile, bring a medium-size pot of cold water to a boil. Add coarse salt to taste. Dissolve the flour in the 1/2 cup water and add it to the pot. When the water returns to a boil drain the artichokes and place them in the boiling water and cook uncovered until they are crisp tender, about 2 to 3 minutes. Drain the artichokes, transfer to a platter lined with paper towels or a kitchen towel to absorb excess water and let cool covered with a wet kitchen towel. In a small bowl, lightly beat the eggs, garlic, parsley, salt and pepper. Place the flour and bread crumbs into separate large bowls. Working in batches, add the artichoke pieces to the flour and toss, separating the pieces to coat well.   Dip the pieces into the egg mixture and then coat them with the bread crumbs. Repeat until all the artichokes have been coated. Refrigerate 20 to 30 minutes. Pour 2 inches of oil in a heavy, medium-size saucepan, and heat to 350 deg. F. Lower the artichoke into the hot oil, making sure not to crowd the pan. Fry until they have a nice, golden color. Remove with a slotted spoon and drain on a platter lined with paper towels.   When all the artichokes have been fried, season with salt and garnish with lemon wedges