Wanna be a good cook???

Italian food has always been my favourite, especially pizza Hmmmmmmmmmmmmz it''s soooooo good. That quick fish must be one of your all time favourite dishes huh, what a pity I don''t dare try to cook it since I''m kinda afraid of fish, part because of its stinking smell, part because I''ve had enough of it when I lived near the beach in Africa, fish fish fishõ?Ư. everyday
Do you have any other recipes for Italian food? Hey, it shouldn''t be too complicated ok? I''m just trying to make sth amazing for my mom and dad
So close no matter how far... I have you in my heart and nothing else matters...

Ragout Bologna Style Recipe By     : The Talisman Italian Cookbook by Ada Boni Serving Size  : 6    Preparation Time :2:00 Categories    :    Amount  Measure       Ingredient -- Preparation Method --------  ------------  --------------------------------      3/4  pound         chopped beef      1/4  pound         chopped pork      1/4  pound         chopped veal      1/4  pound         salt pork -- chopped    1                    onion -- sliced    1                    carrot -- sliced    1      stalk         celery -- cut in small pieces    1                    whole cloves    1 1/4  cups          water -- or stock    1      teaspoon      tomato paste      1/4  teaspoon      salt      1/8  teaspoon      pepper      1/4  pound         mushrooms -- sliced    2                    chicken livers -- cut in small pieces      1/2  cup           heavy cream    1      small         truffle (optional) -- sliced thin 1. Place meats and next 4 ingredients in a saucepan and brown slowly, butthoroughly. 2. Add water or stock and ocntinue cooking slowly until it evaporates. 3.  Add tomato paste, salt and pepper and enough water to cover the meat. Coverthe pan and simmer for 1 hour. 4. Add mushrooms and chicken livers and cook for 15 minutes longer. 5. Just before serving, add cream and truffle.

RICEBALLS - RITA TAULE BTVC62A   Serving Size  : 12   Preparation Time :0:00 Categories    : Italian                          Side Dish                 Rice    Amount  Measure       Ingredient -- Preparation Method --------  ------------  --------------------------------    2      cup           Long grain rice      1/4  cup           Tomato sauce    4      cup           Water      1/4  pound         Diced mozzarella      1/2  pound         Chopped meat    3                    Eggs      1/2  Medium        onion -- chopped    1                    Tomato sauce for color    1                    Salt & pepper to taste    3      tablespoon    Grated cheese    1                    Garlic powder to taste    1                    Garlic powder to taste      1/4  cup           Peas    1                    Salt, pepper -- parsley Wash and drain rice.  Boil water in saucepan over high heat. Add the drainedrice and bring to a boil.  Stir once, reduce heat to low, cover and simmeruntil the liquid is absorbed and the rice is al dente and slightly sticky,about 17 minutes. Remove from heat and cool to room temperature. Heat oil in a large saute pan over medium-high heat. Add the onion and sauteuntil soft, about 5 minutes.  Add the chopped meat and seasoning and sauteuntil the meat just loses its raw color, about 5 minutes longer. Add the tomatosauce and peas and cook until the liquid evaporates and the peas are justtender, about 10 minutes longer for fresh peas, or about 5 minutes for thawed.In a mixing bowl, beat 2 of the eggs. Add the cooled rice and the grated cheeseand seasonings.  Scoop about 3 Tbl of the rice mixture into the palm of onehand (wet hands first) and press it out to form and even round. Place about 1/2Tbl of the meat mixture and one small chunk mozzarella in the center of thepatty, then gently close your hand to encase the filling in the rice. Use bothhands to roll the stuffed rice into a ball. Continue making balls until allingredients are used. Beat the remaining 1-2 eggs in a small bowl and pour thebread crumbs into a small bowl. Roll each rice ball in the egg to coatcompletely, then roll in the bread crumbs to cover well. Set aside until allballs are coated. Pour oil in a deep fryer or saucepan to a depth of 4 inches.Heat to 360F. Carefully drop the rice balls, a few at a time, into oil and fry,turning frequently, until golden brown all around, about 5 minutes. With aslotted utensil, transfer to paper toweling to drain. If desired, place in alow oven to keep warm until all are cooked. Serve warm.

Title: Stewed Tomatoes and Eggs Mondolfo Style  Categories: Eggs, Italian       Yield: 2 Servings        1 md Onion, sliced       3 T  Olive oil            Salt & pepper     1/2 cn Peeled tomatoes, crushed            Chopped parsley       4 ea Eggs    In a small fry pan, saute onion in olive oil with salt and pepper   until wilted and soft. Add tomatoes, parsley, cook until oil   separates about 10-15 minutes. Stirring often. As tomatoes simmer,   gently break 4 eggs (spaced) and let poach until yolks are cooked to   your liking. Lots of crusty bread to soak up the tomato and a salad   makes a great lunch for two.