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A Unique Collection of
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Enjoy using a unique collection of authentic Italian recipes recommended and donated to clubs and churches as favorite Italian meat, poultry and seafood recipes by Italian families located across the mountains of Central Pennsylvania. Every September these families gather at DelGrosso Park, located in Tipton, Pennsylvania and celebrate their Italian heritage at the annual Italian Food and Heritage Festival. Many of the recipes listed here are prepared and sold at this popular festival.
If you're want to enhance the Italian recipes below and looking for a good recipe to make your own pasta, please clink on the link Grandma's Pasta Kitchen.
CANTONESE PEPPER STEAK
- ½ lb. Top round steak
- 1 Tablespoon cornstarch
- 1/8 tsp. ground ginger
- 1/8 tsp. garlic powder
- 1 Tablespoon soy sauce
- ½ c. beef bouillon
- 1 med. Green pepper, cut in strips
Place regular size (10 x 16 inches) oven cooking bag in a 6 x 10 x 2-inch baking dish. Trim fat off meat, cut into thin strips, set aside. Combine cornstarch, ginger, garlic powder, soy sauce and bouillon in bag, turn gently to mix. Add meat. Close bag with nylon tie. Marinate in refrigerator 3 to 4 hours or overnight, turn once. When ready to cook, preheat oven to 350 degrees. Add green pepper. Make six 1/2 -inch slits in top of bag. Cook for 25 to 30 minutes or until beef is done. Serve. Spoon over noodles, pasta or rice.
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PORK CHOPS ITALIAN-STYLE
- 10 pork chops
- 1 small can of chicken broth
- 1/2 cup white wine
- 3 tsp. lemon juice
- 1 pkg. Frozen cut up broccoli spears
- 1 onion, cut thin
- Salt and pepper to taste
- 1/2 tsp. garlic powder
- 1 tsp. cornstarch
Fry the pork chops unti brown on both sides. Transfer to a plate. Put the broth, wine, lemon juice, garlic powder, broccoli, onion, salt and pepper in a fry pan. Saute` with lid on, until the vegetables are slightly tender. Mix 1 teaspoon of cornstarch in a ½ cup of water and add to the vegetable mixture. Pour over the chops. Cover and put in the oven on 300 degrees for ½ hour.
SCALOPPINE AL MARSALA
- 1 ½ lbs. Veal
- Salt and pepper
- 1 tsp. flour
- parsley flakes
- 2 tsp. butter
- 2 tsp. water or stock
- ½ c. Marsala wine
- 1 can sliced mushrooms
Veal should be very thin and cut into 6-inch square pieces. Sprinkle with salt and pepper, brown meat in melted butter (both sides over high heat). Add wine and continue cooking over high heat. Remove meat. Add water to pan, scrap bottom and sides. Add sliced mushrooms and parsley to pan. Pour over meat. Serve with rice.
CHICKEN PARMIGIANA
- 4 boneless, skinless chicken breast halves
- 2 eggs beaten
- 1 cup Italian-style bread crumbs
- ¼ cup olive oil
- 1(15 ½ -oz.) jar meat flavor spaghetti sauce
- ½ cup grated Parmesan cheese
- 1 cup (4 oz.) shredded mozzarella cheese
Preheat oven to 400 degrees. Dip chicken into egg and than into bread crumbs coating thoroughly. In a medium skillet, heat olive oil. Cook chicken in oil until done and well browned on both sides. Pour spaghetti sauce into an 7 x 11-inch baking dish. Place chicken on sauce and top Parmesan and mozzarella cheese. Bake for 15 minutes or until cheese is melted and lightly browned. Makes 4 servings.
SOLE WITH GARLIC, LEMON AND OLIVES
ABRUZZI STYLE
- 4 ( ¼ -lb.) sole fillets
- ½ cup flour
- 3 Tablespoons olive oil
- 2 large cloves garlic, crushed
- 2 Tablespoons lemon juice
- 10 flavored (marinated) black olives, pitted and chopped
- Pinch crushed red pepper
- ¼ tsp. salt to taste
- 2 Tablespoons chopped fresh parsley
Rinse the fish, then dry them on a paper towels. Spread the flour on a plate. Warm the oil and garlic ina a large skillet. Saute gently till the garlic is golden, then discard it. Dust the fish with flour, slip them into the hot oil. Saute until golden, about 1 minute for each filet. Transfer to warm plate. Reduce heat, stir the lemon juice and 2 tablespoons of water into the pan. When the liquid begins to bubble, add the olives, red pepper, salt and parsley. Heat briefly, then pour over the fish and serve.
BACALA ALLA MARINARA
- 2 lbs. Cod steaks
- 2 cups canned tomatoes, sieved
- ¼ cup pitted green olives, chopped
- 2 Tablespoons capers
- 1 Tablespoon parsley
- 1 tsp. salt
- ½ tsp. pepper
- ½ tsp. oregano
Grease 1 ½ -quart casserole. Place cod in casserole. Combine tomatoes, green olives, capers, salt, pepper, parsley and oregano in a saucepan. Bring to a boil and pour over the cod. Bake at 350 degrees for 25 to 30 minutes or until the fish flakes when gently pierced with a fork.
Authentic Italian Recipes Aren't Complicated!
This is only the beginning of a large collection of authentic Italian recipes. Correctly pronouncing Italian Recipes are more complicated than cooking them. The biggest tip I can offer you is to try to have a lot of the ingredients on hand so you're not out shopping and wasting time picking up odds and ends. Follow this link to Grandma's Italian Kitchen and learn how to stock up on many of the ingredients that are required to make your Italian dishes authentic.
Take the time now to mark this page in your favorite place or subscribe to the RSS feed on the left since a lot more Italian recipes will be added over time. If you happen to have a favorite Italian recipe you'd like to share with Grandma's visitors please go to Grandma's kitchen and fill out the contact form on that page.
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