ITALIAN STUFFED BREAD RECIPE RECIPES

ITALIAN CHICKPEA BREAD RECIPE | ALLRECIPES

Italian Chickpea Bread Recipe | Allrecipes image

A bread like polenta, but without the corn! This is gluten-free bread with herb flavors based on my take of Liguria, Italy recipes.

Provided by sueb

Categories Bread Recipes

Total Time 2 hours 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 cup chickpea flour
1 cup water
cooking spray
2 tablespoons oil
1 ½ teaspoons Italian seasoning
1 ½ teaspoons chopped dried rosemary
ground black pepper to taste
1 pinch salt to taste

Steps:

Whisk chickpea flour and water together in a bowl until smooth; let sit at room temperature, 2 to 6 hours.
Preheat oven to 450 degrees F (230 degrees C). Spray the inside of an 8-inch metal pie pan.
Skim foam from the top of chickpea-water mixture. Add oil, Italian seasoning, and rosemary and stir until combined. Pour mixture into the prepared pan; sprinkle black pepper and salt over the top.
Bake in the preheated oven until edges begin to brown, about 15 minutes. Remove bread from pan and cut into wedges.

Nutrition Facts : Calories 74.6 calories, CarbohydrateContent 7.2 g, FatContent 4.3 g, FiberContent 0.7 g, ProteinContent 2.4 g, SaturatedFatContent 0.6 g, SodiumContent 20.5 mg, SugarContent 1.2 g

ITALIAN SAUSAGE-STUFFED ZUCCHINI RECIPE: HOW TO MAKE IT

Italian Sausage-Stuffed Zucchini Recipe: How to Make It image

I've always had to be creative when getting my family to eat vegetables, so I decided to make stuffed zucchini using the pizza flavors that everyone loves. It worked! We like to include sausage for a main dish, but it could be a meatless side dish, too. —Donna Marie Ryan, Topsfield, Massachusetts

Provided by Taste of Home

Categories Dinner

Total Time 55 minutes

Prep Time 35 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 11

Ingredients

6 medium zucchini (about 8 ounces each)
1 pound Italian turkey sausage links, casings removed
2 medium tomatoes, seeded and chopped
1 cup panko bread crumbs
1/3 cup grated Parmesan cheese
1/3 cup minced fresh parsley
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon pepper
3/4 cup shredded part-skim mozzarella cheese
Additional minced fresh parsley, optional

Steps:

Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp. Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender., In a large skillet, cook sausage and zucchini pulp over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain. Stir in tomatoes, bread crumbs, Parmesan cheese, herbs and pepper. Spoon into zucchini shells., Place in 2 ungreased 13x9-in. baking dishes. Bake, covered, 15-20 minutes or until zucchini is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 5-8 minutes longer or until cheese is melted. If desired, sprinkle with additional minced parsley.

Nutrition Facts : Calories 206 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 39mg cholesterol, SodiumContent 485mg sodium, CarbohydrateContent 16g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 17g protein. Diabetic Exchanges 2 lean meat

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ITALIAN STUFFED ARTICHOKES RECIPE - FOOD.COM

This recipe is a favorite originating from my Mother's large Italian family. It was her job growing up to clean, trim, and stuff the artichokes. My Mom taught me to make these when I was young. Someday when I have a daughter, I will teach her the same. From generation to generation, this recipe is a classic and continues to be a pleaser for all. My husband enjoys this recipe and appreciates the love behind it.
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Reviews 4.5
Total Time 1 hours 20 minutes
Calories 437.9 per serving

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ITALIAN STUFFED ARTICHOKES RECIPE: HOW TO MAKE IT

“I can remember Mom making this special treat at Easter, Thanksgiving and Christmas,” writes Emma Magielda from Amsterdam, New York. “We looked forward to it all year!” TIP: For easy eating, Emma suggests pulling leaves from the artichoke one at a time. Draw each through your teeth slowly, scraping and eating only the tender flesh at the base. Continue until you reach the central cone or heart of tender young leaves. Eat this with a fork.
From tasteofhome.com
Reviews 5
Total Time 01 hours 05 minutes
Category Appetizers
Cuisine Europe, Italian
Calories per serving

Using a sharp knife, level the bottom of each artichoke and cut 1 in. from the tops. Using kitchen scissors, snip off tips of outer leaves; brush cut edges with lemon juice. Stand artichokes in a Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until leaves near the center pull out easily. , Invert artichokes to drain; let stand for 10 minutes. With a spoon, carefully scrape out the fuzzy center portions of artichokes and discard. , In a small bowl, combine the bread crumbs, cheese, parsley, garlic, Italian seasoning, lemon zest, pepper and salt. Add olive oil; mix well. Gently spread artichoke leaves apart; fill with bread crumb mixture. , Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until filling is lightly browned.

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ITALIAN SAUSAGE BREAD RECIPE - FOOD.COM

This is an appetizer that my husband's Italian grandmother used to make when he was a kid. When we married, he made it for my family at the holidays and now it's our most requested dish. It's so easy and everyone will think you slaved over it. This recipe makes two loaves, and trust me, you'll want to make both. Grandma Tallini makes her own bread dough of course, and you can too, but I find pizza dough from the local pizzeria or from the supermarket deli works just as good and saves me a lot of time. Same thing goes for the marinara.
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Calories 748.4 per serving

Slice and serve with marinara sauce for dipping.

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ITALIAN RECIPES - BBC GOOD FOOD

Popular Italian-style dishes with pasta and cacciatore.
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Cut slices of this juicy meatloaf, intensely flavored with herbs and prepared roasted peppers, to reveal a luscious center of melted cheeses.
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Reviews 4.5
Total Time 1 hours 40 minutes
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Calories 330 per serving

Return to oven; bake 15 to 20 minutes longer or until loaf is thoroughly cooked in center and thermometer reads 160°F. Let stand 10 minutes before slicing.

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SUNNY'S ITALIAN SAUSAGE-STUFFED ACORN SQUASH RECIPE ...

From foodnetwork.com
Reviews 4.5
Total Time 1 hours 30 minutes
Category side-dish

Add the mixture to the bowl of squash along with the cheese, walnuts and cranberries and stir to combine. Taste and season with salt and pepper if needed. Fill the hollowed squash halves with the mixture and place back in the oven to melt the cheese and make the tops golden brown, 15 more minutes. Sprinkle with parsley and serve warm.

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ITALIAN SAUSAGE-STUFFED ZUCCHINI RECIPE: HOW TO MAKE IT

I've always had to be creative when getting my family to eat vegetables, so I decided to make stuffed zucchini using the pizza flavors that everyone loves. It worked! We like to include sausage for a main dish, but it could be a meatless side dish, too. —Donna Marie Ryan, Topsfield, Massachusetts
From tasteofhome.com
Reviews 4.5
Total Time 55 minutes
Category Dinner
Cuisine Europe, Italian
Calories 206 calories per serving

Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp. Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender., In a large skillet, cook sausage and zucchini pulp over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain. Stir in tomatoes, bread crumbs, Parmesan cheese, herbs and pepper. Spoon into zucchini shells., Place in 2 ungreased 13x9-in. baking dishes. Bake, covered, 15-20 minutes or until zucchini is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 5-8 minutes longer or until cheese is melted. If desired, sprinkle with additional minced parsley.

See details

ITALIAN STUFFED ARTICHOKES RECIPE - FOOD.COM

Cool for 10 minutes; serve and Enjoy!

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ITALIAN STUFFED ARTICHOKES RECIPE: HOW TO MAKE IT

Using a sharp knife, level the bottom of each artichoke and cut 1 in. from the tops. Using kitchen scissors, snip off tips of outer leaves; brush cut edges with lemon juice. Stand artichokes in a Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until leaves near the center pull out easily. , Invert artichokes to drain; let stand for 10 minutes. With a spoon, carefully scrape out the fuzzy center portions of artichokes and discard. , In a small bowl, combine the bread crumbs, cheese, parsley, garlic, Italian seasoning, lemon zest, pepper and salt. Add olive oil; mix well. Gently spread artichoke leaves apart; fill with bread crumb mixture. , Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until filling is lightly browned.

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ITALIAN SAUSAGE BREAD RECIPE - FOOD.COM

Slice and serve with marinara sauce for dipping.

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Return to oven; bake 15 to 20 minutes longer or until loaf is thoroughly cooked in center and thermometer reads 160°F. Let stand 10 minutes before slicing.

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SUNNY'S ITALIAN SAUSAGE-STUFFED ACORN SQUASH RECIPE ...

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Reviews 4.5
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