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My advice to impress, is to cook what you know. Besides, Italians like a variety too. They would probably welcome your best dishes that are not Italian. I am italian, and I will put you in my fav's in case I come up with my Granny's recipe book. I just moved and am still unpacking.

Orecchiette with Spinach and Navy Beans

(Serves 4)

This recipe can also be made with broccoli rabe, also known as rappini, when it is in season.

Simply omit the spinach and steam the broccoli rabe for 3-4 minutes before adding it to the dish.

1 lb. orecchiette (pasta)

2-3 garlic cloves, minced

4 TB. olive oil, divided

Pinch of red pepper flakes

12 oz. fresh spinach leaves, chopped

Salt and pepper

3 cups vegetable or chicken broth

1 can navy beans, drained

2 TB butter

Parmesan cheese, grated

Grilled Italian sausage, sliced (Optional)

Cook the orecchiette in boiling water. Drain but do not rinse.

While the pasta is cooking, saute garlic in oil in a saute pan for 2 minutes.

Do not allow garlic to brown.

Add red pepper flakes and spinach. Saute until spinach is wilted.

Add vegetable broth and simmer about 5 minutes.

Add beans and 2 TB. butter. If you are including sausage, add it at this time.

Cook just long enough to heat beans.

Add drained orecchiette to broth mixture. Stir to combine.

Transfer to a serving dish. Sprinkle with Parmesan cheese.

A delicious version of this popular Italian soup. Adding the sausage (regular or turkey) makes it a satisfying meal if served with a nice warm baguette.

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, finely chopped

1 carrot, peeled & chopped

1 stalk celery, chopped

1 lb sweet Italian sausage links or hot Italian sausage, casing removed and crumbled (can use turkey sausage)

2 teaspoons dry oregano

1 tablespoon dry basil

1-2 teaspoon red pepper flakes, to taste

1 1/2 cups canned chopped tomatoes with juice

3-4 cups vegetable stock or chicken stock

1 can progresso cannellini beans

1 cup ditalini or small shell pasta

2 tablespoons chopped flat leaf parsley

parmesan cheese

Heat olive oil in a large heavy pot over medium high heat.

Cook onion in oil 2 minutes.

Stir in garlic, celery and carrots and cook for 3 minutes.

Add and brown crumbled sausage.

Add basil, oregano and red pepper.

Toss to coat.

Stir in tomatoes and stock.

Bring to a boil.

Reduce heat and simmer 30 minutes.

If necessary, add an additional cup of stock or water and stir in beans and tiny pasta.

Simmer for 6- 8 minutes or until pasta is tender.

Stir in parsley and serve hot with grated Parmesan cheese.

Go to www.foodnetwork.com and look under Mario Bitali(sp) and Giada.. everything I have made from them has been awesome!!! My all time favorite is this one and you can substitute the pork for chicken.. its all about the fig sauce!!! I also used the left over fig sauce in a rissotto...it is very easy also but tastes like you slaved in the kitchen for hours!

Sauce:

2 1/2 cups port

1 1/4 cups reduced-sodium chicken broth

8 dried black Mission figs, coarsely chopped

2 sprigs fresh rosemary

2 cinnamon sticks

1 tablespoon honey

3 tablespoons unsalted butter, cut into pieces

Salt and freshly ground black pepper

Pork:

2 tablespoons olive oil

2 tablespoons chopped fresh rosemary leaves

1 tablespoon salt, plus additional for seasoning

1 1/2 teaspoons freshly ground black pepper, plus additional for seasoning

1 cup canned low-salt chicken broth

1 (4 to 4 1/2-pound) boneless pork loin

For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)

For the pork: Preheat the oven to 425 degrees F.

Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.

Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.

Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.

buy a better homes and gardens cookbook or look into thier web: www.bhg.com. Everything they have is great!

LOOK WHAT EVER RECIPES YOU NEED ON GOOGLE DAA LOL YOU COULD FIND ANY RECIPE YOU WANT TRUST ME JUST TYPE IN WHAT YOU NEED AND AND PRESS ENTER

LONDON BROIL

Servings: 8 (5 1/2 oz. each)

4 lbs (2 large) flank steaks

FOR THE MARINADE (makes about 5 1/2 cups):

16 oz (2 cups) salad oil

8 oz (1 cup) soy sauce

8 oz (1 cup) Worcestershire sauce

1 cup brown sugar

1/2 cup sesame seeds

1 tsp garlic powder

1 tsp. ground ginger

1/4 tsp dry mustard

MARINADE INSTRUCTIONS:

Combine all ingredients for marinade; blend together well. Place flank steak into marinade. Use small enough container to allow flank steak to be completely covered by marinade. Marinade 24 hours minimum and not more than 4 days or flavor of the meat will be overpowered by marinade

COOKING INSTRUCTIONS:

Preheat grill to 360 degrees F for 1/2 hour.

Drain marinade from meat. Reserve marinade up to two weeks if needed.

Grill flank steak to medium rare. This will take approximately 10 minutes cooking time total. Hold cooked flank steak in warmer if necessary.

Transfer the steak to a cutting board and let rest for 5 minutes.

Slice cooked flank steak at 30 degree angle 1/8-inch thick slices: This is essential to keep flank steak tender.

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MAGDALINAS VALENTINE CHICKEN

4 boneless skinless chicken breast

2 cans Campbell's condensed golden cream of mushroom soup

1/4 chopped yellow onion

milk (1) one soup can's amount

flour seasoned with garlic powder, season salt, pepper, and (dill weed) optional.

Season and flour 4 chicken breasts and fry in skillet with vegetable oil till done.

Drain and remove excess grease from skillet.

Combine chopped onion, milk, Campbell's condensed golden cream of mushroom soup, 2 tbsp of seasoned flour in skillet with cooked chicken breasts.

Simmer on medium heat till onions are soft.

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Grandmas spagetti sauce

extra virgin olive oil

1 Package cut pork chops 1/4 inch thick bone in( 6 to 8 chops )

1/2 chopped yellow onion

1 basket small button mushroom

8 large can hunts brand tomato sauce

2 cloves garlic, peeled and cut on ends

1 tsp Italian seasoning-basil, oregano,

2 turkish bay leaves

1 dash salt (to taste)

2-3 dash sugar (to taste)

splash of wine* optional ( I use chella lambrusco )

Heat some olive oil in bottom of a large kettle then, add pork chops and brown on both sides

Then add the chopped onions and cook till translucent.

When the onions get transparent and have cooked down add cans of sauce and seasonings and the cut and diced mushrooms . Then reduce heat to a low simmer and cook several hours till the meat is tender and falling off the bone . Careful to stir continually so as not to burn the sauce on the bottom of pan.

Serve over your favorite pasta or use for manicotti or lasagna.

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NICK'S SPAGHETTI SAUCE

This sauce is from my Italian~Grandmother except that to save time I have substituted for pork chops the JD Sausage and the Ground beef, and substituted Hunts spagetti sause for hunts Tomato sauce to save cooking time and make a smaller portion for 2 to 4 people.

extra virgin olive oil

1/2 pkg jimmy dean spicy hot sausage

1/2 pound ground beef

1/2 chopped yellow onion

1 small can mushroom stems and pieces, diced

1 large can hunts brand spaghetti sauce with mushrooms

1 large can hunts brand spaghetti sauce with meat

2 cloves garlic, peeled and cut on ends

1 tsp Italian seasoning-basil, oregano,

2 turkish bay leaves

1 dash salt (to taste)

2-3 dash sugar (to taste)

splash of wine* optional ( I use chella lambrusco )

Heat some olive oil in bottom of a large kettle then, add sausage and beef together and brown meat.

Then add the chopped onions and the mushrooms and saute to cook down and remove excess moisture.

When the onions get transparent and have cooked down add cans of sauce and seasonings. Then reduce heat to a low simmer and cook till small boil point. Careful to stir continually so as not to burn the sauce on the bottom of pan.

Serve over your favorite pasta or use for manicotti or lasagna.