Three Traditional Italian Recipes

Author: Patrick Carpen

Italian food is very diverse in both ingredients and flavor. Many people tend to associate Italian food with the thought of pastas and tomato-topped bread, but there is much more to Italian cooking than that! Soups, savory breads, saucy meat dishes, and delicate desserts are just a few of the great dishes that Italian cuisine has to offer. This article features three of my favorite authentic Italian recipes. I hope you enjoy them!

Sicilian Succo

4 cloves garlic (chopped)
3 (29-oz) cans tomato sauce
4 (6-oz) cans tomato paste
1 tbsp chopped parsley (fresh) + additional 1 tbsp
1 tbsp chopped fresh basil (fresh)
2 lbs ground beef
1 lb ground pork
1 cup dry bread crumbs
1 cup grated Parmesan cheese
1 tsp garlic powder

In a large pot, mix the chopped garlic, tomato sauce and paste, 1 tbsp parsley, and basil. Bring this sauce to a boil, then turn the heat down to low to simmer the sauce. In a bowl, mix together the pork, beef, bread crumbs, parmesan cheese, 1 tbsp parsley, and garlic powder. Mix this together well, then form into balls roughly the size of a golf ball. Fry the meatballs in a skillet in very hot olive oil until they are thoroughly cooked. Add the meatballs to the sauce mixture and cover. Allow it to simmer on low for about four hours. Serve over noodles of your choice.

Italian Sausage Soup

1 lb Italian sausage
1 garlic clove (minced)
2 (14-oz) cans beef broth
1 (14.5-oz) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5-oz) can great Northern beans (un-drained)
2 small zucchini (cubed)
2 cups packed spinach (rinsed well and torn into pieces)
1/4 tsp ground black pepper
1/4 tsp salt

Use a large stock pot to brown the sausage and garlic. When the sausage has browned, add in the broth, carrots, tomatoes, and salt and pepper. Reduce the heat to low, then cover the pot and simmer for 15 minutes. Add in the beans (including the liquid) and the zucchini. Cover the pot again and simmer for another 15 minutes (or until the zucchini has become tender). Remove from the heat, then add the spinach. Put the lid back on so the heat from the rest of the soup cooks the spinach (about 5 minutes). Serve hot with a nice Italian bread.


1 cup sugar
1/2 cup sweet Marsala wine
6 egg yolks
1 lb Mascarpone cheese at room temperature
(Mascarpone substitute: 2 (8-oz) packages cream cheese, 1/2 cup heavy cream, 5 tbsp sour cream)
1 1/2 cups hot water
5 tsp instant coffee powder
1/2 cup coffee-flavored liqueur
12 ounces ladyfingers or sliced sponge cake
Unsweetened cocoa (for dusting)
1 ounce semi-sweet chocolate (grated) - optional

In a bowl, mix 1 1/2 cups of hot water with the instant coffee. Stir until the coffee has dissolved, then add the liqueur. Dip in 1 ladyfinger at a time, quickly turning it to coat. Remove it from the liquid and place it on the bottom of an 8 x 8-inch dish. Line all coffee-coated ladyfingers side by side until most of the pan's bottom is covered. Pour half of the mascarpone cheese (or cream cheese mixture) over the top of the ladyfingers. Add another layer of coated lady fingers and cheese. Refrigerate this for about 4 hours, or until the dessert is firm. Just before serving, dust the top with cocoa. Garnish with the grated semi-sweet chocolate (if desired) and cut into squares to serve.

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