Italian food recipe

Italian food is quite varied in both the ingredients and taste. Several people tend to link Italian food with the idea of pasta and tomato-topped bread.

But there’s considerably more to Italian cooking than that! Soups, tasty loaves of bread, saucy meat dishes, and delicate desserts are just a couple of the fabulous meals which Italian cuisine has to offer. This report features three authentic Italian recipes.

1.  Sicilian-Succo


4pc of garlic (chopped)
3 (29-oz) cans of tomato sauce
4 (6-oz) cans of tomato paste
1 tablespoon full of chopped parsley (fresh)
1 tablespoon full chopped fresh-basil (fresh)
2 pounds of grounded beef
1 pound of grounded pork
1 cup of dry bread-crumbs
1 cup of grated Parmesan-cheese
1 tablespoon full of garlic-powder


Mix the already chopped garlic, tomato paste and sauce in a big metal pot, adding 1 tablespoon of parsley and basil to it. Allow the mix-up to get to a bubbling point and turn down the fire down to steam the sauce.

In a separate bowl, mix the grounded beef, pork, parmesan cheese, bread crumbs, garlic powder and one tablespoon of parsley. Then mix it very well and form it out in a size of gold ball.

Start to fry the meatballs which you have formed in a boiling olive oil. Make sure it gets well cooked before removing them from the fire.

Put the already fried meatballs in the mixed sauce on the low flame and cover to steam together. Allow it to steam for about 4hrs, then its ready to be served.

2. Italian Sausage-Soup


1 pound of Italian sausage
1pc of garlic clove (minced)
2 (14-oz) cans of beef broth
1 (14.5-oz) can of Italian-style stewed tomatoes
1 cup of sliced carrots
1 (14.5-oz) can of great Northern beans (undrained)
2pcs of small zucchini cubes
2 cups of packed spinach (rinsed well and cut into pieces)
1/4 tablespoon of grounded black pepper(chilli)
1/4 tablespoon of salt


Brown the sausage with the garlic together in a large stockpot. Add the brown sausage to the broth, tomatoes, carrot, pepper and salt.

Lower the burning fire to a minimal level, then close the pot with its lid to simmer for 15mins. After it has steam for 15mins, add the zucchini and the beans(with the water) into the pot and cover it again and leave it for another 15mins.

Make sure the Zucchini become tender, then remove the pot from the burner and add spinach into it. Cover it again for about 5mints for the spinach to conform well with the soup. Can be served with an Italian Bread.

3.  Tiramisu


1 cup of sugar
1/2 cup of sweet Marsala wine
6pcs of egg yolks
1 pound of Mascarpone cheese(at room temperature. Mascarpone substitute: 2 (8-oz) packages cream cheese,
½ cup of heavy cream
5 tablespoon of sour cream
1 and a half cup of hot water
5 tablespoon of instant coffee powder
1/2 cup of coffee-flavoured liqueur
12 ounces of ladyfingers or sliced sponge cake
Unsweetened cocoa (for dusting)
1 ounce semi-sweet chocolate (grated) – optional


Mix the 1.5 cup of hot water in a bowl with the instant coffee. Stir very well to make sure the coffee dissolves in hot water then put the liquor. Coat the ladyfinger with the mixture by dipping it into it.

Then line up the coffee-coated ladyfinger in the bottom of a bowl. Lined them up side by side until the bottom of the pan is covered.

Then pour the half mascarpone cheese on it. Put it in the refrigerator for 4hrs until its solid. Dust the top with cocoa and garnish it with the grated semi-sweet chocolate(optional and cut them into pieces. Ready to be served.

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