Simply Delicious Italian Delights! 3 New Recipes From Food Network’s Alex Guarnaschelli

Food Network star Alex Guarnaschelli grew up in a quintessential Italian American family. In her latest cookbook, Italian American Forever, she’s putting to paper the delicious recipes she — and so many of us — cherish the most. “I think this book is a chef’s expression of classic red sauce dishes,” says Guarnaschelli. “They are the dishes we eat again and again because we crave them endlessly.” Try one of these mouthwatering classics tonight!

Alex Guarnaschelli’s Dressed Up Family Dinners: 3 Delicious New Recipes

Italian Wedding Soup

(Serves 6)

1 tbsp. olive oil
2 carrots, cut into 1 1⁄2″ rounds
2 celery stalks, cut into 1 1⁄2″ pieces
1 onion, halved and thinly sliced
2 whole cloves
1 (3 to 4-lb.) whole chicken
6 sprigs thyme
8 oz. ground veal
1⁄2 cup panko breadcrumbs
3 tbsp. plus 1⁄2 cup grated Parmesan
2 large garlic cloves, minced
1 egg, beaten
4 sprigs basil
2 tsp. red wine vinegar

Directions:

1. To a large pot over medium, add first 4 ingredients and salt; cook 5 min.
2. Push cloves into chicken. Add to pot with thyme and 6 cups water. Simmer 55 min.
3. Spread veal across bottom and sides of a bowl. Add breadcrumbs, 3 tbsp. Parmesan, garlic, egg and 2 tsp. salt. Roll into small meatballs. Place on a baking sheet; chill 1 hr.
4. Remove chicken; cool for a few minutes. Discard thyme. Take breast and thigh meat off chicken.
5. Drop meatballs into soup; simmer 15 min. Stir in basil, chicken, remaining Parmesan and vinegar and serve.

PER SERVING: 298 cal, 33g protein, 11g carbs, 2g fiber, 3g sugar, 13g fat.

Farfalle Primavera

(Serves 6)

12 asparagus spears, chopped
1 head broccoli, cut into small florets, stem peeled and chopped
2 tbsp. unsalted butter
1 onion, halved and thinly sliced
2 carrots, sliced
1 cup heavy cream
1 tbsp. Worcestershire sauce
1 tsp. Tabasco sauce
1 lb. farfalle
1 cup frozen peas, thawed
Leaves from 2 sprigs fresh basil

Directions:

1. Fill a large bowl half full with cold water and ice and place a colander inside. Bring a large saucepan of salted water to a boil. Add asparagus; cook 2 min. Transfer to colander. Repeat with broccoli. Drain and pat dry.
2. In a large skillet over medium, melt butter. Add onion and carrots and season; cook 6 min. Add next 3 ingredients and bring to a simmer. Add broccoli and asparagus and keep warm.
3. Cook pasta until al dente, 8 to 10 min.
4. Toss pasta with sauce, stir in peas, and let rest off heat, 2 min. Serve topped with fresh basil.

PER SERVING: 195 cal, 5g protein, 22g carbs, 4g fiber, 5g sugar, 11g fat.

Baked Chicken Cacciatore

(Serves 8)

2 tbsp. olive oil
1 (4-lb.) whole chicken, cut into 8 parts (skip wings)
1⁄4 tsp. red pepper flakes
2 onions, halved and thinly sliced
8 oz. white mushrooms, sliced
6 garlic cloves, thinly sliced
1 cup white wine
2 dried bay leaves
1 (28-oz.) can plus 1 (14-oz.) can peeled whole tomatoes
2 tsp. sugar
4 sprigs thyme
1⁄2 cup finely grated Parmesan cheese
4 sprigs basil

Directions:

1. Heat oil in a large skillet over high. Season chicken with salt and pepper flakes. Add to skillet, skin side down. Turn heat to medium; cook 12 min., turning once. Transfer to a 9 x 13″ baking dish.
2. Heat oven to 375°F. Add onions, mushrooms and garlic to skillet and season with salt. Cook over medium, stirring, 6 min. Add wine and bay leaves; simmer 6 min. Add tomatoes, sugar and thyme.
3. Spoon sauce over chicken; bake 25 min. Let rest 10 min. Discard thyme and bay leaves. Top with cheese and basil and serve.

PER SERVING: 254 cal, 27g protein, 11g carbs, 2g fiber, 6g sugar, 11g fat.