Italian food is one of the most popular types of food around the UK and few of us don’t have our own favourite pizza or pasta dish. Most of us will also be adept at creating a nice simple spaghetti Bolognese or perhaps other pasta dishes. But we often shy away from other dishes that seem more complicated for one reason or another – lack of confidence and lack of time being two of the most common. But trying something different on the Italian menu is surprisingly easy and takes a lot less time than you would think.
Italian Stuffed Chicken
Chicken is a great meat to use in Italian cooking because it has a gentle taste, works well with absolutely anything and is simple to cook. This recipe is a great way to have an Italian style chicken dish that doesn’t take long to prepare.
Heat the oven to 200 degrees. Take 2 tablespoon of chopped olive or sundried tomatoes, depending on your preference then beat them with one garlic clove and half a teaspoon of mixed herbs. Also add in a 200 g full fat soft cheese and mix this all together. Next, cut a slit into the chicken and use the knife to keep the pocket open. Stuff the mixture into the slit, around a quarter of it per chicken breast then press it closed. Put the chicken onto a greased baking tray and season. Take four ripe tomatoes and slice them then lie these pieces over the chicken before scattering with herbs and drizzling with olive oil. Cook for 20 minutes until the chicken is golden and cooked then serve with a green salad and some crusty bread.
Fettucine alfredo sounds pretty fancy but is basically a creamy pasta dish that is surprisingly simple to make. You can make your own fettucine or pick some up from the store then cook it following the instructions or until it is the texture you prefer. Next, make the sauce by heating 150ml double cream with 150ml single cream. Separate an egg yolk then add this to the cream, whisking it in. add in 60grams of Parmesan, grated as well as salt and black pepper. Once the sauce is heated through, the fettucine can be tossed into it and served. Finish it with shavings of truffle or gratings of nutmeg if you prefer along with grated Parmesan.
One-Step Coffee Ice Cream
You can get ice cream making machines quite easily today but this recipe means you don’t even need that. Take 300 ml of double cream, 175 grams of condensed milk and mix in with two tablespoons of instant espresso powder and the same amount of espresso liqueur. Whisk until soft peaks form on the mixture and it is a soft coffee colour. Split it into 500 ml airtight containers and pop it into the freezer overnight. When you come to serve it, take it straight out of the freezer and into ice cream dishes or even sundae glasses.