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A Perfect Italian Recipe

Take one gorgeous Italian guy (Joey). Make sure he's tall preferable 6foot, dark but not too dark Italian toned, brown sometimes red hair, brown eyes but can wear Superman contacts, oh and make sure he can sing, :) and handsome.

Add some spices, lots of spices for seasoning, there are some very strong spices out today so I suggest using very hot spices and use it much:

A little sugar for sweetness, using Sugar with Spices makes for a perfect recipe, a blending of hot and sweet

A dash of flavoring for zest, personally I love zest so a little more than a dash could do it

Mix together with a Sense of Humor, Kindness,Sexiness,Soulful,loves God, Warmth, Talented, Flirty, Gentlemen, Down to Earth, all around nice guy.

Bake in a hot place for a few hours, it's up to you to find the perfect place to bake. Makes one perfect Italian Stallion. Baked to perfection. Very yummy and delicious.

 

 

Here are some Italian recipes that actually work. They make real food. So try them if you want and learn that the fastest way to a man's heart is through his stomach. Joey loves Italian food!

 

Marsala "Fatone Chicken" their own receipe

Ingredients:

Cubed Chicken Breast *as much as needed

3 Eggs

1 1/2 Cups Flour

1 1/2 Cups Bread Crumbs

1 Cup Vegetable Oil

1 Sliced Red Pepper

1 Chopped Onion

1 Cup Mushrooms

1 Cup Water

1 Cup Marsala Wine

Dip the cubes Chicken Breast in mixture of the 3 beaten eggs. Then coat the chicken in a misture of the 1 1/2 cups of flour and the 1 1/2 cups of bread crumbs. In a skillet brown the coated chicken cub es in 1 cup of vegetable oil.... Set aside. Blanch 1 sliced Red Pepper, 1 chopped onion, the 1 cup of Mushrooms in boiling water for 1 minute. In baking pan, combine 1 cup of water, 1 cup of Marsala Wine, the chicken cubes, and the blanched vegetables. Marinate 1 hour. Remove Chicken and vegetables from marinade and bake in 350 degree oven for 20-25 minutes. Serve over noodles or rice. Serve with your favorite salad and Wine! This is a original Fatone Receipe!

Lasagne-Joey's favorite

Made the old italian way!! Even though everyone has their own way of making it, here is just one way.

 

Ingredients:

Sausage-Pork 1 to 1 1/2 pounds

Neckbone-beef

Tomato Paste-two large cans

Tomatoes canned-1 1/2 cans

Tomato sauce-two small cans

Garlic(optional)-two cloves,or garlic salt or powder depends on you on how much.

Oregano--salt and pepper

 

Cook all day--brings out full flavor, simmer in a Crock pot

Lasagne noodles-boil/drain/cool

Ricotta cheese(optional)-mix with egg-a little parsley

cheese(lots and lots of cheese)-Mozzarella cheese, Parmesan cheese

Layer-Sauce-Noodles-cheese, sauce, noodle, cheese, sauce, noodle, cheese....get the picture

Top off with Parmesan & Mozzarella cheese

Cover & Bake 350 degrees-30 to 40 minutes.

Let stand 10 or 15 minutes before cutting.

*Can subsitute sausage and neck bone with Hamburger

*Add a little sugar to mixture while cooking

 

Serve with a nice tossed green salad-favorite dressing, Nice hot french bread, yummy

Dessert: Cherry chesse cake or whatever you like

Serve to your MAN in a dimly lite room with candles, fresh flowers, soft background music, cozy warm, romantic setting, dress for the occasion.

Italian Spaghetti

Ingredients:

Hambuger: 2 to 3 pounds

Green Peppers: 1

Onion: 1 small

Tomato paste: 3 small cans

Garlic: to taste

Oregano: any desired amount

Salt and pepper

Cook all day-slow cooker-brings out full flavor

Spaghetti *boil, drain.

Serve with salad and fresh baked garlic bread.

Farfalle con Salmone Pasta


3 tbsp. A.G. Ferrari Foods Extra Virgin Olive Oil
2 tbsp. butter
4 green onions, including 2 inches of green tops, minced
3 cloves garlic, minced
1/2 cup A. G. Ferrari Foods Annibale Bianco white wine
3 tbsp. La Nicchia salted capers, rinsed with water
1 lb. salmon fillets
1 lb. Favorita D'Abruzzo Farfalle
1/4 cup salt (for water)
Salt and pepper to taste
Region: Sicilia
Category: Pasta
Wine Suggestion: Petrucco Sauvignon

1. In a large sauté pan or casserole, sauté onions and garlic in oil and butter just until they begin to color.
2. Add wine and capers and bring to a simmer.
3. Add the salmon fillets, cover and poach in this liquid, about 10 minutes per inch of thickness (5 minutes if only half an inch thick). When they are done, remove from heat and flake the salmon apart with two forks.
4. While the salmon is still cooking, cook pasta in 4 quarts of salted water. When it is al dente (approximately 8 minutes), drain it well and add to salmon pan. Toss well and taste for salt and pepper.
Buon appetito!
Serves 4.
 

Crostini alla Pizzaiola Pizza Toasts


1 lb. mozzarella cheese
16 oz. A.G.Ferrari Foods Freschissima
2 tsp. A.G. Ferrari Foods Extra Virgin Olive Oil
1 baguette (or other long bread)
1 tsp. dried oregano
Region: Campania
Category: Merende
Wine Suggestion: Lacryma Christi Rosso

1. Dice mozzarella into 1/4-inch cubes.
2. In a small bowl, mix Freschissima with Extra Virgin Olive Oil.
3. Slice baguette into 1/2-inch diagonal slices (about 30 slices). Spread bread slices on a sheet pan and toast in a 400º oven, about 4 minutes per side.
4. Spread 1 tbsp. Freschissima on each slice. Top each with 5 or 6 cubes of mozzarella cheese. Sprinkle with oregano and bake 2 to 3 minutes in 400º oven. Serve hot or at room temperature.
Buon appetito!
Serves 6 to 8
.

Ravioli di Formaggio con Burro e Salvia Cheese Ravioli with a Butter and Sage Sauce


2 boxes (2 lbs.) cheese ravioli
1/4 cup salt (for water)
3 tbsp. butter
10 leaves fresh sage
1/4 cup Parmigiano Reggiano cheese, grated
Region: Emilia-Romagna
Category: Pasta
Wine Suggestion: Petrucco Sauvignon

1. Bring 4 to 6 quarts of salted water to a rolling boil. Slide the ravioli carefully into the water and stir gently. Cook ravioli at a slow boil for 6 to 8 minutes, until al dente.
2. While ravioli is cooking, melt butter in a small saucepan. After butter is melted, pull fresh sage leaves off their stems and drop into butter. Cook the butter over low heat for about 2 minutes, until the butter starts to brown.
3. Drain the ravioli in a colander, and place on a serving platter. Sprinkle Parmigiano Reggiano on top of ravioli.
4. Pour butter and sage sauce on top of ravioli and serve immediately.
Buon Appetito!
Serves 4 to 6

Pollo alle Erbe con Aceto di Barolo Chicken Breast with Herbs and Barolo Vinegar


1 whole boneless, skinless chicken breast
3 tbsp. A.G. Ferrari Foods Extra Virgin Olive Oil
2 tbsp. onion, coarsely chopped
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 1/2 tsp. fresh sage, chopped
1 1/2 tsp. fresh basil, chopped
1 1/2 tsp. chives, chopped
1 1/2 tsp. fresh parsley, chopped
1/4 cup Cesare Barolo Vinegar
Region: Piemonte
Category: Entrees
Wine Suggestion: Ghisolfi Barbera

1. Clean and cut chicken into 16 slices; toss with salt and pepper. Add extra virgin olive oil to a large sauté pan and cook chicken for one minute on each side.
2. Add onion, fresh herbs and vinegar. Cook for 2 to 3 minutes more. Serve hot or at room temperature.
Serves 2 to 4
.

Fragole Con Mascarpone e Vin Santo Strawberries with Mascarpone and Vin Santo


1 cup fresh, ripe strawberries, cut in halves or quarters
8 tsp. sugar
1 cup mascarpone
1 cup Vin Santo
Region: Lombardia
Category: Desserts
Wine Suggestion: Vin Santo

1. Mix strawberries with half the sugar and set aside.
2. In a separate bowl, combine mascarpone and the remaining sugar and whisk together. Whisk Vin Santo into the mascarpone bit by bit, until all of the wine has been mixed in, creating a luxurious cream.
3. Place strawberries on serving dishes and top with the cream.
Buon appetito!
Serves 4

Okay so if you want more recipes let me know......love peace and hair grease!