Category: Italian
Italian
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Pasta Gratin with vegetables
Hi all i learnt this recipe recently from one of my vegetarian freinds and found it to be really very tasty.Thought of sharing it wid u all.The recipe is called Pasta gratin.Gratin means "crusted." A dish that goes into the oven and comes out with a crusty top.To make a crust for a gratin, cheese,…
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Chicken Pasta
Pasta is an Italian food made from a dough using flour, water and/or eggs. There are approximately 350 different shapes of pasta.
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Cheesy fingers
Cheesy Fingers…made with mozzarella Cheese, its a cheesy, tasty appetizier for kids n adultes, can be also a starters before pasta r else evening snacks with ketchup, Whoever loves cheese will fall in love with this fingers..Mozzarella cheeses r soft, quick melting n really tastiest one..worth to try..here we go..
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PASTA WITH CHICKEN SAUSAGE
Today , I felt like having pasta for dinner with tons of cheese. Just browsed through the food network site for the recipe . There is always Racheal Ray's 30 minute recipes , bubbly and cheesy like her and ofcourse can be made within 30 minutes. After making a few changes to the original recipe…
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Focaccia
Focaccia is an Italain soft flat bread topped with veggies and herbs. Baking is not my kind of thing, but surprisingly this one turned out pretty perfect than I expected. Here are few shots from a daring novice baker.
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Pizza
Making pizza inhome is really fun and interesting as well as healthy too. We can adapt any pizza recipe to our own taste. Here is an easy recipe for making pizza.
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Lemon Shrimp Fettuccine
Fettucccine ia a kind of pasta. we can also use linguine or angel hair pasta. this dish tastes good with lemon & shrimp. you can adjust the amount of pasta & shrimp according to your requirement. this recipe yields for 4 to 5 persons.
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Cranberry Pistachio Biscotti Recipe
Biscotti are Italian style cookies which are baked twice. Crunchy and crispy cookies with dry fruits and nuts, perfect for tea time. Absolutely no butter in this recipe so enjoy a big batch for Christmas.
