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Italian cuisine

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Skillet Baked Ziti Recipe

1 lb bulk hot sausage (like Jimmy Dean) 6 cloves garlic, minced 1/4 tsp red pepper flakes kosher salt and freshly ground black pepper 1 (28-oz) can crushed tomatoes 3 cups water 12 oz ziti 1/2 cup heavy cream 3/4 cup Parmesan cheese 1/4 cup chopped fresh basil 4 oz (about 1 cup) freshly grated mozzarella cheese

Contributed by Karen Webb

Pasta e Fagioli Soup (Italian Pasta and Bean Soup) Recipe

Ingredients 1/2 pound Italian sausage, casings removed 1 tablespoon olive oil 1 onion, diced 2 carrots, diced 2 stalks celery, diced 3 cloves garlic, chopped 1 pinch red pepper flakes 1/2 teaspoon fennel seeds, toasted and ground 1/4 cup white wine or broth 4 cups ham broth or chicken broth or chicken stock 1 (15 ounce) can diced tomatoes 2 (15 ounce) cans cannellini beans 1 tablespoon tomato paste 1 teaspoon oregano 1 bay leaf 1 (2 inch) piece parmesan rind 1 cup ditalini pasta salt and pepper to taste parsley, chopped (optional)

Contributed by Karen Webb

Quick Italian Chicken Piccata Recipe

Ingredients 2 chicken breasts, butterflied and pounded thin salt and pepper to taste 1 tablespoon olive oil 1 tablespoon butter 1 clove garlic, chopped 1/4 cup dry white wine 1/2 cup chicken broth 1 lemon, juice 1 teaspoon honey 2 tablespoons capers 1 tablespoon butter salt and pepper to taste 1 tablespoon parsley, chopped

Contributed by Karen Webb

Spicy Italian Stuffed Zucchini Boats Recipe

INGREDIENTS: 2 medium zucchini 2 garlic cloves, minced 1 medium tomato, seeded and finely chopped 1/2 cup finely chopped fresh mushrooms 1/2 tsp. dried basil 1/2 tsp. dried oregano 1/4 tsp. crushed red pepper flakes 2 Tbsp. olive oil 3/4 cups shredded Parmesan cheese, divided 2 tsp. fresh basil, chopped

Contributed by Karen Webb

Slow Cooker Chicken Parmesan Recipe

Ingredients 6 (6- to 8-ounce) boneless, skinless chicken breasts Salt and pepper 5 teaspoons olive oil 1 onion, chopped 1 (6-ounce) can tomato paste 4 garlic cloves, minced 3/4 teaspoon dried oregano 1/8 teaspoon red pepper flakes 1 (28-ounce) can diced tomatoes, drained well 1 tablespoon cornstarch 1 tablespoon water 6 ounces mozzarella cheese, shredded (1 1/2 cups) 1/4 cup grated Parmesan cheese 3 tablespoons chopped fresh basil 1/3 cup panko bread crumbs

Contributed by Karen Webb

Weeknight Meat Sauce with Rigatoni Recipe

Ingredients: 2 ounces cremini mushrooms,trimmed and halved 1 tablespoon olive oil 1 onion - minced salt/pepper 3 garlic cloves - minced 1/2 teaspoon red pepper flakes 1 tablespoon minced fresh oregano or 1 teaspoon dried 1 tablespoon tomato paste 1 pound 85% lean ground beef 3½ cups water 1 (28- ounce) can crushed tomatoes 1 (14.5- ounce) can diced tomatoes, drained 1 pound rigatoni 3 tablespoons chopped fresh parsley

Contributed by Karen Webb

Spinach Tomato Tortellini Recipe

INGREDIENTS 12 ounces tortellini pasta 1 1/2 cups heavy cream 2 tablespoons all-purpose flour 1 tablespoon olive oil 3 cloves garlic, minced 1 (14.5-ounce) can petite diced tomatoes 3 cups spinach, roughly chopped 2 teaspoons dried basil 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/4 teaspoon crushed red pepper flakes, optional Kosher salt and freshly ground black pepper, to taste 1/4 cup grated Parmesan

Contributed by Karen Webb

Italian Baked Penne Pasta Recipe

INGREDIENTS 8 oz penne pasta 1/2 lb ground beef 1/2 medium onion, chopped 1 (24-oz) jar spaghetti sauce 1/2 cup sour cream 6 oz sliced Provolone 4 oz shredded or sliced Mozzarella 1/4 cup grated Parmesan chopped parsley

Contributed by Karen Webb

Toasted Tortellini with Pesto Cheese Fondue Recipe

INGREDIENTS For the Tortellini: 1 lb tortellini (any kind is fine), cooked according to package instructions 1 cup milk 3 eggs 2 cups panko breadcrumbs ½ cup grated Parmesan cheese ¼ cup pine nuts ¼ cup fresh parsley ½ teaspoon salt ½ teaspoon freshly ground black pepper Olive oil cooking spray For the Pesto Fondue: 1 pound part-skim mozzarella cheese, shredded (don't use the fresh stuff-- bagged is better here) 6 ounces Provolone cheese, shredded 6 ounces Fontina cheese, shredded 3 tablespoons cornstarch 1 tablespoon olive oil 2 cloves garlic, minced 2 cups white wine (I prefer Pinot Grigio, but any dry white will do) ½ cup basil pesto Click link below for recipe.

Contributed by Karen Webb

Zesty Parsley Tomato Pasta Recipe

INGREDIENTS 1 pound pasta of choice 1 teaspoon minced garlic ⅛ teaspoon crushed red pepper 2 cups zesty Italian dressing ¼ cup fresh parsley, chopped 1 pint (10.5 ounces) cherry tomatoes 1 cup freshly grated Parmesan cheese Click link below for recipe.

Contributed by Karen Webb

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