Some popular savory Italian recipes include dishes such as gnocchi with butter, parsley and samphire, Italian stuffed chicken, Italian vegetable soup, pizza margarita, spaghetti with meatballs and fettuccine Alfredo. Tiramisu, panna cotta, and cannolis are popular Italian deserts.
To make Italian stuffed chicken, in a large bowl, mix together 2 tablespoons of chopped olives or sun-dried tomatoes with 1 crushed garlic clove, 1/2 teaspoon of dried mixed herbs and 1 cup of full-fat soft cheese. Cut a slit along the side of each chicken breast. Stuff each of the breasts with 1/4 of the cheese mixture, and press gently to close.
Season the tops with salt and pepper to taste, and layer with thinly sliced ripe tomatoes. Sprinkle a small amount of dried herbs on the chicken, and drizzle with olive oil. Bake at 425 degrees Fahrenheit for 20 minutes or until the juices run clear.
To make Martha Stewart's cannoli filling, simply line a strainer with a cheesecloth, and set over a large bowl. Add 2 3/4 cups of fresh ricotta cheese into the strainer, and allow to drain overnight in the refrigerator.
Spoon ricotta cheese into a large bowl, add in 3/4 cup confectioner sugar and beat with an electric mixer at medium speed until fluffy. Beat in 3 tablespoons of semi-sweet chocolate chips, 1/4 teaspoon of lemon juice and 3/4 teaspoon of both vanilla extract and orange zest.
To make spaghetti with meatballs, boil the spaghetti until it is al dente. Mix 1 1/4 pound ground sirloin, 2 teaspoons of Worcestershire sauce, 1 beaten egg, 1/2 cup of Italian bread crumbs and 1/4 cup of grated Parmesan cheese. Season with 2 chopped cloves of garlic and salt and pepper to taste.
Roll the meat into 1 1/2-inch balls. Place the meatballs on a cookie sheet that is lightly greased with extra-virgin olive oil. Bake them at 475 degrees Fahrenheit for about 10 to 12 minutes or until they are no longer pink in the middle.
To make the sauce, put 2 tablespoons of olive oil in a medium pot over moderate heat. Add 4 cloves of crushed garlic, 1/2 teaspoon of red pepper flakes and 1 small finely chopped onion. Saute until the onions are soft. Stir in 1 cup of beef stock, a 28-ounce can of crushed tomatoes, some chopped parsley and about 10 torn basil leaves. Simmer for 10 minutes and serve.
To make fettucine Alfredo, cook 1 pound of fettucine. In a saucepan over low heat, melt a stick of butter with 1 cup of heavy cream and 1 cup of fresh grated Parmesan. Season the sauce with salt and pepper, and toss it with the drained pasta. Top it with another cup of Parmesan, and serve.