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I can’t thank you enough! Everything came out wonderful. Although my 5 year old did not like the meatballs. As she is picky we had lots fun making them

I used the Chianti and it was fabulous

Good tip.

I tried it and they were delicious! And so was my sauce. Thank you.

I will be trying this recipe soon thank you!

Omg your friends with Carson niceee

No bueno

man swallowed that whole not a single chew

I love you! Your passion is infectious!

ITALIAN RICE BALLS (ARANCINI SICILIANI) 🇮🇹🧑‍🍳 Prep Time: 30 min Rest Time: 4 hours Cook Time: 20 min Ingredients: Filling: - 1/2 lb ground beef - 1/2 lb ground sausage - 2 tbsp EVOO - 1 tbsp granulated garlic - 1 tbsp granulated onion powder - 4 oz tomato paste - Salt & pepper to taste - 4 oz mozzarella (cubed) - 4 oz peas (canned) Risotto: - 4 tbsp EVOO - 4 oz white wine - 32 oz chicken/vegetable broth - Salt & pepper to taste - 1 egg - 1/2 cup pecorino romano (grated) - 2 cups Arborio rice Breading & Coating: - 1 cup all-purpose flour - 1 tsp salt - 1 tsp black pepper - 2 eggs (beaten) - 1 cup flavored breadcrumbs - 1 cup light EVOO (for frying) Instructions: 1. Make the filling by sautéing the meats with garlic and onion powder, then add peas and tomato paste. 2. Prepare the risotto by cooking rice in EVOO, adding white wine, broth, and seasoning until creamy. 3. Cool the risotto, then shape into balls with the meat filling and mozzarella inside. 4. Coat the rice balls in flour, egg, and breadcrumbs. 5. Fry until golden brown and serve with marinara sauce. Marinara Sauce (optional): - 1 can San Marzano tomatoes - 3 garlic cloves (chopped) - 1 small onion (finely chopped) - 3 tbsp EVOO - Salt & pepper to taste - Fresh basil Buon Appetito! 🇮🇹

Thank You.

Classic

SPAGHETTI PIE RECIPE: PREP TIME: 5 MINUTES COOK TIME :15 MINUTES SERVES 4-6 INGREDIENTS: 6 LARGE EGGS 1 TSP SALT 3 CUPS LEFTOVER SPAGHETTI 4 HEAPING TBSP. LOCATELLI PECORINO ROMANO GRATED CHEESE 4 TBSP. EVOO DIRECTIONS: 1.) In a large bowl, lightly beat 6 eggs , season with salt, add the leftover spaghetti, stir together then sprinkle and stir in the grated cheese. 2.)Pour the Evoo and heat it in a large fry pan (10" or 12") , pour the mixture and spread evenly in the fry pan and cook on a low heat until the bottom of the mixture is set Cook approx 7-10 min. 3.) Invert the spaghetti pie by turning it over onto a large plate from the fry pan and place it back into the fry pan. Continue to cook until the bottom is set for another 5 minutes. on low heat. 4.) Remove from heat and transfer the spaghetti pie to a serving platter. Let it cool down and cut it into wedges. Ready to serve warm or room temperature. Buon Appetito!

Italian Stuffed Mushrooms Recipe 🧑‍🍳 Prep Time: 15 min Cook Time: 30 min Ingredients: 24 white or baby Bella mushrooms 1/2 cup parsley (minced) 6 cloves garlic (minced) 3/4 cup of Parmigiano Reggiano (divided into 1/2 cup for stuffing and 1/4 cup for topping) 1 cup olive oil 1 1/2 teaspoons kosher salt 1/2 cup dry white wine 3 tablespoons fresh lemon juice 1 cup of bread crumbs 1 teaspoon of garlic powder Directions: Preheat the oven to 425 degrees. Cut off the very end of the mushroom stems and discard. Cut off the stems and set aside to be chopped. Sauté in 1/2 cup olive oil the garlic in medium to low heat. Add 3/4 of minced mushroom stems and cook for 5 minutes on low heat. Next add 2 tablespoons of lemon juice, bread crumbs, 1/2 cup of grated cheese, garlic powder, salt & pepper to taste and minced parsley, add 1/4 of olive oil into mixture, stir keep it moist, add white wine and ready to stuff our mushrooms. Spoon the mixture into each mushroom individually and place on lightly greased baking pan. Squeeze, fresh lemon juice 1 tablespoon over the top, sprinkle with olive oil 1/4 cup. Bake in a greased baking pan and bake in oven for 30 minutes. Buon Appetito!

Italian Stuffed Peppers Recipe 🧑‍🍳 Prep Time: 15 min Cook Time: 30 min Serves: 8-10 Stuffed Pepper Ingredients: 2 large green peppers (optional all 6 green peppers) 2 large red peppers 2 large orange peppers 1 large egg 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon salt Pepper to taste 3 cups marinara sauce (see marinara recipe below) 1/2 lb. ground beef 1/2 lb. ground pork 1 cup grated Locatelli Pecorino Romano cheese (save 1/4 cup to sprinkle on top) 3 tablespoons shredded mozzarella 1/2 cup of favored bread crumbs 1/2 cup of fresh parsley (cut up) 1/2 cup of fresh basil (hand cut) Directions: Preheat oven 350 degrees, bake for 30 minutes. In a large bowl mix beef and pork together, garlic powder, onion powder, salt, pepper and 3/4 cup grated cheese. Cut the tops off of each pepper and remove insides including seeds. Stuff the mix into each pepper and put into roasting pan. Cover with marinara sauce and sprinkle with grated cheese. Place in preheated oven. Marinara Sauce Ingredients: 1 28 oz can whole San Marzano tomatoes (crushed by hand) 1/4 cup extra virgin olive oil 5 garlic cloves (chopped) 3 tablespoon fresh basil minced 1 teaspoon sea salt 1/4 teaspoon black pepper 3/4 cup of Locatelli Reggiano grated cheese 1/2 teaspoon fresh oregano Marinara Sauce Directions: Place in medium sauce pan over medium heat 1/4 cup of olive oil, add garlic, salt & pepper, sauté until golden. Add tomatoes and basil. Cover and simmer for 20 minutes. Stuffed Pepper Directions: Cut off tops of all of the peppers and remove seeds. Combine and mix ground pork and beef together. Add 1 egg, shredded mozzarella, bread crumbs, 3/4 cup of grated Locatelli cheese, garlic powder and onion powder. Mix all ingredients by hand combining the beef and pork mixture. Stuff each pepper to the top with the mixture, sprinkle grated cheese and top with chopped up parsley and pour generous amount marinara sauce completely over every pepper. Sprinkle with grated cheese and add fresh basil on top of every pepper. Cover the baking dish with foil and bake at 350 degrees for 30 minutes. Boun Appetito!

Antoinette’s Italian Stuffed Artichoke Recipe 🧑‍🍳 Ingredients: 6 Large Artichokes 2 1/2 cups of Italian seasoned breadcrumbs 1/2 cup of EVOO 3/4 cup of Locatelli Romano grated cheese 1/4 cup of fresh parsley (chopped) 1/8 minced garlic 1/2 tsp of pepper Salt to taste 2 lemons (squeezed) Preparation: Wash artichokes in cold salted water. Cut off stems and slice of thin layer from the bottom of each artichoke. With a scissor, cut off each tip of stem of each leaf. Sprinkle each artichoke with squeezed lemon. This is to prevent it from running brown. In a medium size bowl - mix and combine breadcrumbs with grated cheese, parley, garlic and 1/4 cup of olive oil. Salt and pepper to taste. Stuffing should be crumbly, not sticky. Pick up the artichoke, turn it upside down and then hit it hard on the cutting board to open up the leaves. Now ready to be stuffed with a spoon, begin to place the crumb filling in each area of the leave and in the center. Place each stuffed artichoke in a large pot filled with 2 inches of water, add 1/4 cup of olive oil to the water. Squeeze lemon on top of artichoke. Now you’re going to steam them on a stove top in a covered pot and simmer for 60 minutes. Buon Appetito! 🇮🇹

👩‍🍳Download My Cookbook: www.antoinettesitaliankitchen.courses/offers/SzreDrbE/checkout

Is the pork and sausage eaten, or just added for flavor? What kind of tomatoe sauce? And are you sure there is chopped onion in the pot with the pork and sausage knowing your husband doesnt eat onion? Thank you😊

It's called blood

Antoinette’s Famous Sunday Sauce & Meatballs with Sausage Recipe 🧑‍🍳 Sunday Sauce Ingredients: 8 pork Italian sausages 8 Pork neck bones (optional) 2 cans 28 oz of San Marzano crushed tomatoes 1 can of 28 oz tomato puree 1 can of 6oz tomato paste 12 leaves of fresh basil 1 cup of dry red wine 4 tbsp of extra virgin olive oil 1 medium size onion finely chopped 4 cloves of fresh garlic finely chopped Salt and pepper to taste Sunday Sauce Preparation: Sauté sausage in a large pot of EVOO, garlic onion, tomato paste and salt/pepper to taste. Add all ingredients above to pot and then simmer the sauce for one hour in a covered pot. Meatball Ingredients: 2 lbs of ground beef (85/15) 1 cup of seasoned Italian breadcrumbs 1/2 cup of fresh parsley, finely chopped 1/2 cup of grated Locatelli Pecorino Romano cheese Salt and pepper to taste 3 cloves of garlic, finely chopped 1/4 cup of onion powder 2 tbsp of garlic powder 2 eggs Meatball Preparation: In a large bowl - add 2 eggs, lightly beaten, Add all ingredients above, gently mix and combined, Wet the palm of your hands with warm water using a small bowl. This will process will keep the meatballs moist. Start rolling meatballs, roll each meatball the same desired sized. This should make about 25-30 meatballs. Place the meatballs into the sauce as it simmers and cook for 60-90 minutes in a partial covered pot. Buon Appetito! 🇮🇹

No baby animals😢

Nice video! Looks great!

Veal Milanese Recipe 🧑‍🍳 Prep Time: 10 minutes Cook Time : 6 minutes Serves: 4 INGREDIENTS: 4 slices of thin veal ( 1 lb.) pound thin if needed) 1 cup all purpose flour 1 tsp.salt. 1/2 tsp black pepper 2 eggs plus 1/4 cup water ( whisked) 1 /2 cup flavored bread crumbs 1 cup Panko breadcrumbs 1/2 teaspoon granulated garlic powder 1/2 teaspoon granulated onion powder 1/2 cup grated parmesan cheese 1/2 cup shredded parmesan ( optional) for topping on salad. 1/2 cup pecorino romano grated cheese 4 tablespoons Evoo 3 tablespoons unsalted butter 2 tablespoons of italian parsley ( chopped) 1 tablespoon of squeezed fresh lemon (plus additional for garnish) 2 cup of fresh greens or arugula( mixed together with 1 tsp. squeezed lemon, salt,& pepper to taste, 1 tsp evoo, & 6 grape tomatoes cut into halves.mix together . Plate the veal cutlets onto a serving plate topped with the salad mixture and shredded parmesan . Squeeze fresh lemon and sprinkle grated cheese . INSTRUCTIONS: 1. Pound the veal cutlets to 1/4 inch thickness 2. In a bowl ,add flour, in a second bowl add whisked eggs,with water or milk in a third bowl add breadcrumbs, & panko crumbs, 1/4 cup parmesan cheese & 1/4 cup grated pecorino romano cheese. fresh chopped parsley, & mix all together . 3. dip each piece of veal fillets into flour, then eggs, then the grated cheese/ breadcrumb mixture . 4. add the oil & butter into a large skillet, place over medium heat . Once hot, add the veal fillets and cook for 3 minutes on each side until golden brown. 5. remove veal from the skillet and place on a plate on top of a paper towel to absorb oil. 6. Place the veal cutlets on a seperate serving plate, topped with the salad mixture, and shredded parmesan. Squeeze fresh lemon and sprinkle grated cheese. Ready to serve warm. POLENTA RECIPE 🧑‍🍳 Prep Time: 5 minutes Cook Time: 45 minutes Serves: 4 INGREDIENTS: 8 Cups Water 2 teaspoon fine sea salt 2 cups polenta 6 tablespoons butter or 4 tablespoons evoo 1 cup freshly grated parmigiano- reggiano cheese ( plus extra for garnish) 1 tsp. rosemary for garnish (optional) INSTRUCTIONS: 1. Bring water to a boil add salt in a large saucepan: place polenta slowly into the boiling water , whisking constantly until there are no lumps. reduce heat and simmer, whisking often until polenta starts to thicken, about 5 minutes. Polenta mixture should be slightly loose. Cover and cook for 30 minutes, whisking every 5 minutes. When polenta gets thickened use a wooden spoon to stir. Polenta is done when mixture is creamy and tender. 2. Turn off the heat and gently stir in 3 tablespoons butter or evoo ,1/2 cup grated parmesan cheese and 1/2 cup grated pecorino romano cheese. save one tablespoon of grated cheese for garnish. Stir all together and ready to serve warm. 3. Optional garnish, rosemary .

Hello how are you?? I hope you are well 😊 Are you looking for a professional thumbnail designer? please Let me know❤❤❤😊😊

I don’t see a bio to find the recipe

Looks great!

Basil Chicken Saltimbocca with Marinated Tomatoes and Burrata Recipe 🧑‍🍳 Preparation Time: 20 min Cook Time: 15 min Serves: 4 INGREDIENTS: 2 boneless, skinless chicken breasts, sliced in half (horizontally) (4 chicken cutlets) 2 cloves garlic (grated ) sea salt & pepper to taste 1 cup fresh basil 8 thin slices prosciutto 3 large eggs (beaten) 2 cups panko crumbs 2 cups cherry tomatoes (cut in halves) 1/4 cup evoo plus extra for cooking 2 tablespoons fresh thyme leaves 1 teaspoon granulated garlic powder 1 lemon (squeezed) 3 balls burrata cheese (torn) PREPARATION : Place the panko crumbs & garlic powder in a separate bowl and eggs in separate bowl. Rub the chicken with garlic and season with salt & pepper. Working it in one cutlet at a time, press 2 basil leaves on top of each cutlet. Wrap 2 pieces of prosciutto around each cutlet to secure basil. Dredge both sides of the chicken through the egg and then through the panko, pressing gently to adhere. Place the chicken on a plate. To make marinated tomatoes. In a bowl, toss together the tomatoes, 3 tablespoons olive oil, the balsamic vinegar, 1/2 cup fresh basil, the thyme, squeezed lemon, and a pinch of salt. Heat a few tablespoons of oil in a large skillet over medium - high heat . When oil shimmers, add the chicken and cook until golden brown, 3-4 minutes on each side. Transfer to a plate and season with salt. Serve warm. Buon Appetito! 🇮🇹

SHRIMP FRA DIAVOLO RECIPE 🧑‍🍳 Prep Time: 15 min Cook Time: 20 min Serves 4-6 INGREDIENTS: 1 pound large shrimp (cleaned, deveined, and remove tails) 1 teaspoon sea salt 1 teaspoon crushed red pepper flakes 4 tablespoons evoo 6 garlic cloves (sliced thin) 1 tablespoon granulated garlic powder 1 lb linguine (optional) 1 can (28 0z.) San Marzano Tomatoes (hand crushed) 1 cup white wine 1 teaspoon dried oregano 2 tablespoon fresh cut oregano 1/4 cup fresh basil (hand cut) 1/4 cup fresh parsley (chopped) PREPARATION: Heat 4 tablespoons of evoo ,to a large skillet, sea salt, pepper, crushed red pepper, garlic powder, parsley, in a large skillet on medium- high heat, add shrimp and saute on both sides of shrimp, for 5 minutes. Add crushed tomatoes, add white wine, fresh basil, fresh oregano, & dried oregano, stir and cook on medium heat , for 15 minutes. If desired in the meantime cook linguine in a large separate pot , drain and set aside. Add shrimp in the sauce to cooked linguine , mix well and serve. Or you can serve the shrimp in the sauce separately without choice of pasta. Serve warm.

Glad you are still on youtube. 😊 Im very happy for your success Nona.

Happy New Year!!

When american public push or san marzano. U know its shit

Where’s the recipe?

that wasn't the clear pyrex that went into the oven...came out ihn a white square casserole pan. hmmmm

Hi there I hope to see you soon in my store...in Nevada.

Whoops my meatballs were much bigger. I thought I was matching your size but they were only about 11 or 12 total. Probably 3” meatballs. They’re simmering now. I hope it’s ok.

What brand Cabernet do you use?

Linguine with Clams Recipe 🧑‍🍳 Prep Time: 10 min Cook Time: 15 min Serves: 4-6 Ingredients: - 1 lb. linguine - 1/2 cup pasta water - 18 clams - 1 cup extra virgin olive oil - 6 garlic cloves (minced) - 1 tbsp garlic powder - 1 tsp salt - 1/2 tsp pepper - 1/4 tsp crushed red pepper - 5 tsp parsley (plus 1/2 cup for garnish) - 8 oz clam juice - 1/2 cup white wine - Juice of 2 fresh lemons - 2 tbsp unsalted butter Directions: 1. Boil the linguine in salted water and reserve 1/2 cup of the pasta water. Clean and rinse the clams. 2. In a saucepan, heat olive oil and add the garlic. Sauté until golden. Season with salt, garlic powder, pepper, crushed red pepper, and parsley. 3. Stir in the clam juice, white wine, and lemon juice. Add the clams, cover, and cook for 10-15 minutes until they open. 4. Add the butter and reserved pasta water, then remove any unopened clams. 5. Drain the pasta, place it in a serving dish, and pour the clam sauce over the top. Squeeze fresh lemon juice and garnish with parsley. Trust me, it’s as delicious as it sounds! A huge thank you to Carson for joining me today! Don’t forget to tag us when you try this recipe! Buon Appetito! 🇮🇹

👩‍🍳 LIFETIME MEMBERSHIP: www.antoinettesitaliankitchen.courses/offers/gJXYmBzv

They also only come as whole peeled if it says San marzano crushed they're not San marzano because you can only get them whole just my $0.02

Heart Healthy Food. Thanks 🙏 for sharing.😊 One of my favorite meals.

Merry Christmas to you and your family. I know you had some delicious food there and you have such an attractive family. Merry Christmas and thank you for sharing.🎄

Looks delicious!

Chicken Piccata with Lemon and Capers Recipe 🧑‍🍳 Prep Time: 10 minutes Cook Time: 25 minutes Serves: 4 - 6 Ingredients: - 4 chicken breasts - 3/4 cup flour - 1/2 cup dry white wine - 1 cup low sodium chicken stock - 2 tbsp capers (drained) - 1 tbsp fresh lemon juice - 2 tbsp butter - 1 tbsp olive oil - 1/4 cup fresh parsley (chopped) - Salt & pepper to taste - 2 cups cooked white rice (optional) Instructions: 1. Cut the chicken breasts in half lengthwise and tenderize them. 2. Dredge in flour, shaking off the excess. 3. Fry in olive oil until golden brown, then set aside. 4. In the same skillet, melt butter and add wine, chicken stock, capers, and lemon juice. Whisk until slightly thickened. 5. Return chicken to the skillet for 2 minutes on low simmer. 6. Serve on a platter, pour sauce over the chicken, and garnish with parsley. Enjoy over rice if desired! Buon Appetito! 🇮🇹

Do you add the tomato paste when browning the meat or at the end?

Shrimp Scampi with Rice

i love your videos!!

My grandma Filomena told me it's called puttanesca bc the ladies of a certain profession made it between Johns because it was easy and fast😂

Thank you for the recipe. You came in my feed 2 days ago. Love your energy. Blessings!😊

Ingredients: - 1 lb spaghetti (or angel hair/bucatini) - save 1 cup of pasta water - 1/2 cup extra virgin olive oil - 6 garlic cloves (crushed or chopped) - 1 tsp kosher salt - 2 oz anchovies - 2 tbsp oregano (fresh or dried) - 1/2 tsp pepper - 1/2 tsp red pepper flakes - 28 oz San Marzano tomatoes (crushed by hand) - 1 tsp capers - 1 can (6-8 oz) pitted black olives - 2 tbsp fresh basil Directions: 1. Boil spaghetti and save 1 cup of pasta water. 2. In a saucepan, heat olive oil, sauté garlic, salt, oregano, pepper, anchovies, and red pepper. 3. In another pot, crush tomatoes and add to the sauce, along with capers, olives, and basil. Stir and simmer for 10 minutes, adding pasta water to adjust the sauce consistency. 4. Strain the pasta, combine with the sauce on a platter, and top with grated cheese if desired.

Please don't tell us what the recipe is