Italian Cuisine

[b-man]

Italian Ricotta Cheese Pie


Ingredients:

1 cup graham cracker crumbs
2 tablespoons butter
1 cup honey
4 eggs
4 cups ricotta cheese
1 tablespoon honey
2 teaspoons vanilla extract
2 tablespoons whole wheat flour
2 teaspoons lemon zest, cut into thin slivers
2 tablespoons blanched slivered almonds
1 tablespoon shelled pumpkin seeds

In a small mixing bowl, combine graham cracker crumbs, butter and honey and mix well. Place in a 9 inch springform pan and spread evenly across the bottom. Refrigerate 30 minutes to chill. Preheat oven to 325 degrees F (165 degrees C).

In a large electric mixer bowl, combine ricotta and eggs (beat in one at a time until incorporated). Add tablespoon of honey, vanilla and flour. Beat until smooth. Fold in lemon peel and almonds. Pour mixture into chilled
crust and scatter pumpkin seeds on top. Bake for 1 hour or until just firm and lightly colored on top.

Turn oven off, open door and leave pie inside to cool for 30 minutes.
Remove pie from oven, refrigerate and chill for 2 hours to overnight before serving.

B-man

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Top 10 Best-value Italian Wines

Interested in trying Italian wines, but not sure who makes what, where? Look no further, here are ten reasonably priced Italian wines to get you started.

1) Stella Pinot Grigio 2003 (Umbria, Italy) $10
A lively, 100% Pinot Grigio with clean, crisp flavors of citrus fruits. Imported by Leonardo LoCascio and sold at a very reasonable $10 per bottle. Pair this number with a spicy stir fry, cream sauce dishes, or a well-seasoned fish dish.

2) Villa Sandi Prosecco Extra Dry $12
This Prosecco, a sparkling wine from northern Italy, is amazing with appetizers such as chilled shrimp and cocktail sauce, also plays very well with Gorgonzola, Mozzarella, and fresh goat cheese.

3) Saracco Moscato d'Asti 2004 (Piedmont) $12
This mildly sweet wine from northern Piedmont's Asti area, has a slight sparkle to it, bringing both balance and clarity. Perfect for foods with a heavy hitting spice that needs a bit of taming.

4) Produttori del Barbaresco Nebbiolo delle Langhe 2002 (Piedmont) $16
This Barbaresco wine from the Nebbiolo grape, boasts amazing clarity and tongue-tying tannins. Game, specifically venison, will mellow this wine a bit, but give it a go for its endearing intensity and all over peppered flavor.

5) Antinori Peppoli Chianti Classico 2001 (Chianti) $ 15
This Chianti (named for the Italian region, not the grape - the grape is predominantly Sangiovese)is a delightful accompaniment to traditional Italian fare. Rich flavors, good, solid structure with well placed tannins.

6) Castello di Monastero Chianti Superiore 2001 (Chianti) $10
This is a well-worn red that can go the distance with a wide variety of foods (yes, innately bent towards Italian fare). Easy to buy, easy to drink and undeniably Italian in character. A sure shot with tomato-based pasta, prosciutto and Italian cheeses.

7) Allegrini Palazzo Della Torre 2000 (Valpolicella) $14
This is a full-bodied red with distinct mineral qualities, blackberry flavors dominate this well-rounded wine. Enjoy with pizza or pesto!

Righetti Amarone 2000 (Veneto) $18
This is a super bargain Amarone with rich, dark flavors of dried cherries and a warm, spicy finish.

9) Marenco Scrapona Moscato D' Asti (Piedmont) 2003 $13
You should be able to find this wine for around $13 at a local wine shop, and it is well worth the hunt. This is a very aromatic white wine with super zesty flavors of both tangerine and grapefruit, mixed with melon and surrounded by honeyed overtones. A very easy going sweeter wine with the flexibility to pair with appetizers, follow a cappuccino and chocolate covered biscotti or shimmy up to a summer pie.

10) Famiglia Anselma Barolo 2000 (Piedmont) $40
OK, so $40 a bottle is typically not categorized as "best bargain" wine; but for a Barolo, $40 is a steal and this wine is worth every last dime. A strong, full-bodied red wine that with tantalizing berry flavors and a nose full of roses. Recommend serving with a zesty pot roast or noticeable cheeses.

Prices are bound to change from time to time. The preceeding is merely meant as a general guide.

B-man

[b-man]

Frittata - Italian omelet ~


Ingredients:

vegetable cooking spray
1 teaspoon extra virgin olive oil
4 green onions -- minced
2 cups boiled potato cubes -- coarsely chop
1 cup cooked peas and/or green beans or spinach
1 tablespoon chopped pimientos or roasted red bell pepper
1 tablespoon chopped fresh cilantro -- or other herb

EGG MIXTURE:

1 cup Egg Beaters® 99% egg substitute
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper -- or more to taste
dash red pepper sauce
1 tablespoon grated Parmesan cheese

The frittata is browned in the skillet under the broiler. Select a
skillet with a bake-proof handle. Vegetables should be thawed or
warmed to room temperature. Create "leftovers" quickly in the
microwave.

1. Adjust broiler rack to about six inches below heat. Preheat broil
to 500F. Measure the eggs; add salt, pepper, hot sauce and cheese.
Set aside.

2.Spray a nonstick skillet. Warm the pan over medium (medium high)
heat. Add the oil and rotate to coat. Add the onion and saute until
soft (2 to 3 minutes). Add the potatoes and cook until heated
thoroughly, stirring (turning) often. Add the peas and pimientos.
Reduce temperature to medium. Spread the vegetables evenly over
bottom of skillet. Sprinkle chopped herb on top.

3. Stir the egg mixture and add it to the skillet, tilting the pan
back and forth to distribute the eggs evenly. Do not stir. Cook only
until eggs at bottom of skillet have set. Transfer skillet to
preheat broiler. Broil until frittata is firm and surface is lightly
browned. Remove from broiler.

4. Cut pie shaped wedges. Lift wedges from skillet carefully onto
heated plates. Serve at once. Offer additional cheese, a sesame-herb-
salt blend, and hot sauce at the table.


Variation: We have used frozen hash browns in a pinch;
thaw first and dry with paper toweling.

[b-man]

Italian Filled Cookies


A Family Favorite

Dough:

6 cups flour
1 3/4 cups sugar
6 teaspoons baking powder
1 cup soft margarine
1 1/2 teaspoons vanilla
6 eggs

Filling:

1 box raisins, chopped in food processor
1 cup chopped nuts
1 4 to 6 ounce jar jam
1/2 cup liquor or orange juice

Icing:

1 pound box powdered sugar
1/2 teaspoon lemon extract
2 plus tablespoons milk
Mix the filling ingredients and set aside.

Preheat oven to 375 degrees F.

Combine first four dough ingredients until crumbly. Add vanilla and eggs, one at a time. Blend until dough is soft but not sticky.

Working with one half of the dough, shape into a ball on a lightly floured surface.

Flatten into a rectangular shape, 1/4 inch thick. Spread 1/2 of the filling down the center of the dough. Starting at one of the small ends, carefully roll the dough to the other small end. Pinch the edges together. Refrigerate while doing the same with the rest of the dough and filling. Cut cookies 1 to 2 inches in diameter and place on lightly greased cookie sheets.

Bake for 10 minutes. Do not overbake.

While cookies are baking, mix the icing ingredients in a large bowl. Spread icing on hot cookies.

B-man

[b-man]

Italian Sausage and Peppers

Ingredients:

1 pound Italian sausage (hot or mild)
2 tablespoons olive oil
1 tablespoon minced garlic
1 large onion
1 large bell pepper (for color use 1/2 green and 1/2 yellow peppers)
1/2 teaspoon each of: oregano, basil and parsley
salt and pepper to taste
15 ounce can crushed tomatoes

Fry sausage in large, deep skillet. Remove. Add oil to pan. Saute garlic until lightly brown. Add onion, peppers and seasonings. Saute for 2 minutes. Add tomatoes. Cook for 2 to 3 minutes more. Add sausage.

Cover and cook for 10 minutes.

Serve on a hoagie roll with grated Romano or Parmesan cheese.

B-man

[b-man]

Baked Ziti


Ingredients:

1 quart prepared spaghetti sauce, divided*
1 pound ricotta cheese
1/2 cup parmesan cheese
3 cups mozzarella cheese, shredded, divided
1/2 teaspoon dried or 1 tablespoon fresh parsley
1 pound ziti pasta, slightly under cooked and drained


Preheat oven to 375 degrees F. Lightly grease 9x13 or 2- 8 inch square baking pans. (I usually freeze** one.)

In a large bowl, completely combine 2 cups of sauce, ricotta, parmesan, 1 cup mozzarella and parsley. Stir in ziti.

Spread 1 cup of sauce in bottom of pan. Spread ziti mixure on top of sauce. Spread last cup of sauce on top of ziti. Sprinkle top with rest of mozzarella.

Bake for 25 minutes or until cheese is bubbly and slightly brown around the edges.

* If the sauce doesn't have very much flavor you may wish to add salt, pepper, and some garlic powder to the ricotta mixture.

**This recipe freezes beautifully. After baking, allow ziti to cool down. Once cool, cover top of baking pan with plastic wrap. Completely cover the plastic wrap, tucking in edges if necessary, with heavy foil. Freeze pan. The frozen pan can go in the oven, but cooking time may increase to an hour or more. Cooking time is same as above if ziti is allowed to defrost. Also, freezing does cause ziti to be dry. You may wish to have some extra sauce on hand, when you make the frozen dish.

B-man

[b-man]

Filetto al Pepe Verde

Though one can put all sorts of things on steaks, the bottled sauces one finds in the US really haven't caught on in Italy. What one does often encounter is this simple sauce made with pickled green peppercorns.

Ingredients:

4 slices beef filet, weighing 8-10 ounces (200-250 g) each
1/4 cup (60 ml) brandy
2 tablespoons olive oil
1/4 cup (50 g) unsalted butter
1/2 cup (125 ml) heavy cream
4 tablespoons pickled green peppercorns (you can also use pink peppercorns if you want, or a mixture)
Salt and pepper to taste

Begin by coarsely grinding three tablespoons of the peppercorns, ideally in a mortar, though a blender will work.

Heat the olive oil and butter, and sear the filets on both sides, then reduce the flame and cook them until they reach the stage of doneness you prefer, at the most 10 minutes in all. Remove them to a heated platter.

Pour the brandy into the pan, light it, and gently stir until the flames have gone out. At this point stir in the cream (add it slowly) and the peppercorns, season the sauce to taste with salt and pepper, and spoon it over the filets.

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[b-man]

FETTUCCINE CON CARCIOFI

Fettuccine with Artichokes, Parsley, and Parmesan

Ingredients:

1 lemon, halved
3 large artichokes
6 tablespoons extra-virgin olive oil
2 garlic cloves, peeled
6 tablespoons dry white wine
3 tablespoons chopped fresh Italian parsley, divided
12 ounces fettuccine
3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces), divided

Fill large bowl with cold water. Squeeze juice from lemon halves into water; add lemon halves. Working with 1 artichoke at a time, cut off stem from artichoke. Using small knife, peel stem, then slice into 1/4-inch-thick rounds. Drop stem slices into lemon water. Pull off leaves from artichoke and discard. Using spoon, scoop out choke. Thinly slice artichoke bottom. Drop artichoke slices into lemon water. Repeat with remaining artichokes.

Heat oil in heavy large skillet over medium heat. Add garlic; sauté 1 minute. Drain artichoke pieces; add to skillet. Sauté until artichokes are soft and beginning to turn golden, about 20 minutes. Add wine; reduce heat to medium-low, cover, and simmer 3 minutes. Stir in 1 1/2 tablespoons parsley; simmer 1 minute. Discard garlic. Season sauce with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup pasta cooking liquid.

Return pasta to pot; add artichoke sauce and half of cheese and toss to blend, adding some of reserved pasta cooking liquid if dry. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining cheese and 1 1/2 tablespoons parsley and serve.

Makes 6 servings.

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[b-man]

Baked Four-Cheese Pasta with Prosciutto and Peas



Serves 4 to 6

Bread Crumb Topping:

3 - 4 slices white sandwich bread with crusts, torn into quarters
1/4 cup grated Parmesan cheese (1/2 ounce)
1/4 teaspoon table salt
1/8 teaspoon ground black pepper

Pasta and Cheese:

4 ounces fontina cheese , shredded (about 1 cup)
3 ounces Gorgonzola cheese crumbled (about 3/4 cup)
1/2 cup grated Pecorino Romano cheese (1 ounce)
1/4 cup grated Parmesan cheese (1/2 ounce)
1 tablespoon table salt
1 pound penne
2 teaspoons unsalted butter
2 teaspoons unbleached all-purpose flour
1 1/2 cups heavy cream
1/4 teaspoon ground black pepper
4 ounces prosciutto , chopped
1 cup frozen peas


1. For the topping: Pulse bread in food processor until mixture resembles coarse crumbs, about ten 1-second pulses (you should have about 1 1/2 cups). Transfer to small bowl; stir in Parmesan, salt, and pepper. Set mixture aside.

2. For the pasta: Adjust oven rack to middle position and heat oven to 500 degrees.

3. Bring 4 quarts water to rolling boil in stockpot. Combine cheeses in large bowl; set aside. Add pasta and 1 tablespoon salt to boiling water; stir to separate pasta. While pasta is cooking, melt butter in small saucepan over medium-low heat; whisk flour into butter until no lumps remain, about 30 seconds. Gradually whisk in cream, increase heat to medium, and bring to boil, stirring occasionally; reduce heat to medium-low and simmer 1 minute to ensure that flour cooks. Stir in pepper; cover cream mixture to keep hot and set aside. When pasta is very al dente (when bitten into, pasta should be opaque and slightly underdone at very center), drain about 5 seconds, leaving pasta slightly wet. Add pasta to bowl with cheeses; immediately pour cream mixture over, adding the prosciutto and frozen peas, then cover bowl with foil or large plate and let stand 3 minutes. Uncover bowl and stir with rubber spatula, scraping bottom of bowl, until cheeses are melted and mixture is thoroughly combined.

4. Transfer pasta to 13 by 9-inch baking dish, then sprinkle evenly with reserved bread crumbs, pressing down lightly. Bake until topping is golden brown, about 7 minutes. Serve immediately.


B-man

[b-man]

Baked Four-Cheese Pasta with Tomatoes and Basil


Serves 4 to 6

Bread Crumb Topping:

3 - 4 slices white sandwich bread with crusts, torn into quarters
1/4 cup grated Parmesan cheese (1/2 ounce)
1/4 teaspoon table salt
1/8 teaspoon ground black pepper

Pasta and Cheese:

4 ounces fontina cheese , shredded (about 1 cup)
3 ounces Gorgonzola cheese , crumbled (about 3/4 cup)
1/2 cup grated Pecorino Romano cheese (1 ounce)
1/4 cup grated Parmesan cheese (1/2 ounce)
1 pound penne
1 tablespoon table salt
2 teaspoons unsalted butter
2 teaspoons unbleached all-purpose flour
1/4 teaspoon ground black pepper
1 1/2 cups heavy cream
1 can (14 1/2 ounces) diced tomatoes , drained
1/4 teaspoon table salt
1/4 cup coarsely chopped fresh basil leaves


1. For the topping: Pulse bread in food processor until mixture resembles coarse crumbs, about ten 1-second pulses (you should have about 1 1/2 cups). Transfer to small bowl; stir in Parmesan, salt, and pepper. Set mixture aside.

2. For the pasta: Adjust oven rack to middle position and heat oven to 500 degrees.

3. Bring 4 quarts water to rolling boil in stockpot. Combine cheeses in large bowl; set aside. Add pasta and 1 tablespoon salt to boiling water; stir to separate pasta. While pasta is cooking, melt butter in small saucepan over medium-low heat; whisk flour into butter until no lumps remain, about 30 seconds. Gradually whisk in cream, add tomatoes, and increase heat to medium, and bring to boil, -stirring occasionally; reduce heat to medium-low and simmer 1 minute to ensure that flour cooks. Stir in remaining 1/4 teaspoon salt and pepper; cover cream mixture to keep hot and set aside. When pasta is very al dente (when bitten into, pasta should be opaque and slightly underdone at very center), drain about 5 seconds, leaving pasta slightly wet. Add pasta to bowl with cheeses; immediately pour cream mixture over, then cover bowl with foil or large plate and let stand 3 minutes. Uncover bowl and stir with rubber spatula, scraping bottom of bowl, until cheeses are melted and mixture is thoroughly combined. Stir in 1/4 cup chopped fresh basil.

4. Transfer pasta to 13 by 9-inch baking dish, then sprinkle evenly with reserved bread crumbs, pressing down lightly. Bake until topping is golden brown, about 7 minutes. Serve immediately.

B-man

[b-man]

Campanelli with Asparagus, Basil, and Balsamic Glaze


Campanelli is a frilly trumpet-shaped pasta. If you cannot find it, fusilli works well. Take care not to overreduce the vinegar, or it will become bitter.

Serves 4 to 6 as a main dish

Ingredients:

1 tablespoon table salt
1/2 teaspoon table salt
3/4 cup balsamic vinegar
5 tablespoons extra-virgin olive oil
1 pound asparagus , bottom 1 inch trimmed and discarded, spears halved lengthwise if larger than 1/2-inch in diameter and cut into 1-inch lengths
1 medium red onion , halved and sliced 1/8-inch thick (about 1 1/2 cups)
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1 cup chopped fresh basil leaves
1 tablespoon lemon juice
1 cup shaved Pecorino Romano

1. Bring 4 quarts water to boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return to pot.

2. Just before putting pasta in boiling water, bring balsamic vinegar to boil in 8-inch skillet over medium-high heat; reduce heat to medium and simmer slowly until syrupy and reduced to 1/4 cup, 15 to 20 minutes.

3. While pasta is cooking and balsamic is reducing, heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke. Add asparagus, onion, black pepper, pepper flakes, and remaining 1/2 teaspoon salt and stir to combine; cook, without stirring, until asparagus begins to brown, about 1 minute, then stir and continue to cook, stirring occasionally, until asparagus is tender-crisp, about 4 minutes longer. Add asparagus mixture, basil, lemon juice, 1/2 cup Pecorino, and remaining 3 tablespoons oil to pasta in stockpot; toss to combine. Serve immediately, drizzling 1 to 2 teaspoons balsamic glaze over individual servings and passing remaining 1/2 cup Pecorino separately.


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[b-man]

Broiled Prosciutto-Wrapped Asparagus with Mascarpone

Mascarpone is an Italian cheese with a consistency similar to cream cheese. It can be found in the specialty cheese section of most large grocery stores. The asparagus will have to be broiled in two batches so the prosciutto can brown properly. Keep the uncooked prosciutto-wrapped asparagus in the refrigerator until they are ready to be broiled.

Serves 8 as an appetizer

Ingredients:

1/2 cup mascarpone cheese
12 ounces prosciutto , cut into 4 by 1-inch strips
2 pounds asparagus spears (thin), with tough ends snapped off (see note below)
Ground black pepper


1. Adjust an oven rack to the uppermost position (about 4 inches from the heating element) and heat the broiler. Smear a scant teaspoon of mascarpone onto each strip of prosciutto. Tightly wrap each asparagus spear in a strip of prosciutto (starting with the tip of the asparagus), securing the end with a toothpick. Place half the spears in a single layer on a heavy, rimmed baking sheet, leaving about 1/2 inch space between the spears.

2. Broil, turning the spears with tongs halfway through the cooking time, until the asparagus is tender and the prosciutto is lightly browned, 8 to 10 minutes. Transfer the broiled asparagus to a serving platter. Broil the remaining asparagus on the empty baking sheet. Transfer the second batch of broiled asparagus to the platter, season with pepper to taste, and serve warm.

Note: Snapping off the Tough Ends - Asparagus
Hold the asparagus about halfway down the stalk; with the other hand, hold the cut end between the thumb and index finger about an inch or so up from the bottom and bend the stalk until it snaps.

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[b-man]

Charcoal-Grilled Chicken Alla Diavola

Before building the fire, make sure that the grill is cleaned of residual ash from previous use; if left in the bottom, residual ash catches fat drippings and causes flare-ups that can singe the chicken. For this recipe, we prefer the even, slower heat generated by charcoal briquettes over faster-burning hardwood charcoal.

Serves 3 to 4

Chicken and Brine:

2 medium heads garlic
3 bay leaves , crumbled
1/2 cup table salt
1 whole chicken , butterflied and pounded (see illustrations below)

Garlic-Pepper Oil:

4 medium cloves garlic , pressed through garlic press or minced (about 4 teaspoons)
2 teaspoons ground black pepper
2 teaspoons red pepper flakes
1/4 cup olive oil
vegetable oil for grill grate
1 lemon cut into wedges, for serving

See note below: How to Butterfly, Pound, and Season a Chicken

1. TO BRINE THE CHICKEN: Combine garlic heads, bay leaves, and salt in gallon-size zipper-lock bag; press out air and seal bag. Using rubber mallet or meat pounder, pound mixture until garlic cloves are crushed; transfer mixture to large container or stockpot and stir in 2 quarts cold water until salt is dissolved. Immerse chicken in brine and refrigerate until fully seasoned, about 2 hours.

2. FOR THE GARLIC-PEPPER OIL: While chicken is brining, heat garlic, black pepper, pepper flakes, and oil in small saucepan over medium heat until garlic is fragrant and sizzling and mixture registers about 200 degrees on instant-read thermometer, about 3 minutes. Remove from heat and cool to room temperature, about 40 minutes. Measure 2 tablespoons garlic-pepper oil into 2 small bowls and set aside.

3. TO FLAVOR THE CHICKEN: Remove chicken from brine and thoroughly pat dry with paper towels. Apply 2 tablespoons infused oil beneath skin.

4. TO GRILL THE CHICKEN: Ignite about 6 quarts (1 large chimney, or about 6 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 20 minutes. Empty coals into grill and bank half of coals on either side of grill, leaving midsection of grill free of coals. Position grill grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean with grill brush. Lightly dip small wad paper towels in vegetable oil; holding wad with tongs, wipe grill grate. Position chicken skin-side down on grill grate over area with no coals; cover grill and fully open lid vents.

5. Cook until instant-read thermometer inserted into thickest part of thigh registers 170 to 175 degrees, 30 to 40 minutes. Transfer chicken to cutting board; let rest 10 minutes. Carve, then drizzle carved chicken with remaining infused oil and serve with lemon wedges.


Note: How to Butterfly, Pound, and Season a Chicken

1. Use kitchen shears to cut through bones on either side of backbone, then remove and discard backbone.

2. Flip chicken over and use heel of your hand to flatten breastbone.

3. Cover chicken with paper towels to protect skin, then pound flat using meat pounder or rubber mallet.

4. After brining, slip fingers underneath skin of breast and legs to loosen membrane. Rub marinade under skin.

B-man

[b-man]

Italian Pasta and Bean Soup with Orange and Fennel

This soup does not hold well because the pasta absorbs the liquid, becomes mushy, and leaves the soup dry. The soup can, however, be made in two stages. Once the beans are simmered with the tomatoes, before the broth and water are added, the mixture can be cooled and refrigerated for up to 3 days. When ready to complete the soup, discard the Parmesan rind (otherwise it will become stringy), add the liquid, bring the soup to a boil, and proceed with the recipe. Ditalini and orzo are especially good pasta shapes for this variation.

Makes about 4 quarts, serving 8 to 10

Ingredients:

1 medium bulb fennel
1 tablespoon extra-virgin olive oil
extra-virgin olive oil for drizzling
3 ounces pancetta or bacon, chopped fine
1 medium onion , chopped fine (about 1 cup)
1 medium rib celery , chopped fine (about 2/3 cup)
4 medium cloves garlic , minced or pressed through garlic press (about 1 heaping tablespoon)
2 teaspoons grated orange zest
1/2 teaspoon fennel seeds
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
3 anchovy fillets , minced to paste (about 1 teaspoon)
1 (28-ounce) can diced tomatoes with liquid
1 piece Parmesan cheese rind , about 5 inches by 2 inches
2 cans (15 1/2 ounces each) cannellini beans , drained and rinsed
3 1/2 cups low-sodium chicken broth
table salt
8 ounces orzo or ditalini
1/4 cup chopped fresh parsley leaves
Ground black pepper
2 ounces grated Parmesan cheese (about 1 cup)


1. Trim fennel of stalks and fronds; trim bottom 1/2 inch. Halve bulb lengthwise and, using paring knife, remove core. Slice bulb lengthwise into 1/4-inch-thick strips, then chop fine.

2. Heat oil in large Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add pancetta and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add onion, fennel, and celery; cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Add garlic,orange zest, fennel seeds, oregano, red pepper flakes, and anchovies; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes, scraping up any browned bits from bottom of pan. Add cheese rind and beans; bring to boil, then reduce heat to low and simmer to blend flavors, 10 minutes. Add chicken broth, 2 1/2 cups water, and 1 teaspoon salt; increase heat to high and bring to boil. Add pasta and cook until tender, about 10 minutes (refer to package instructions to better estimate pasta cooking time).

3. Discard cheese rind. Off heat, stir in 3 tablespoons parsley; adjust seasoning with salt and pepper. Ladle soup into individual bowls; drizzle each serving with olive oil and sprinkle with a portion of remaining parsley. Serve immediately, passing grated Parmesan separately.


B-man

[b-man]

Mushroom Risotto with Pancetta and Sage

Cremini mushrooms are sometimes sold as baby bella mushrooms. If they’re not available, button mushrooms make a fine, though somewhat less flavorful, substitute. Toward the end of cooking, judge the doneness of the rice by tasting it.

Serves 6 as main course, 8 as a first course

Ingredients:

2 bay leaves
4 sprigs fresh parsley leaves
1 ounce dried porcini mushrooms
3 1/2 cups low-sodium chicken broth
2 teaspoons soy sauce
4 tablespoons unsalted butter
1 1/4 pounds cremini mushrooms , wiped clean with a paper towel, stems discarded, and caps cut into fourths if small or sixths if medium or large
2 medium onions , chopped fine (2 cups)
1/2 teaspoon table salt
3 medium cloves garlic , pressed through garlic press or minced (about 1 tablespoon)
2 ounces pancetta , finely chopped
1 pound Arborio rice (2 1/8 cups)
1 cup dry white wine or dry vermouth
2 ounces Parmesan cheese , finely grated (about 1 cup)
2 tablespoons chopped fresh parsley leaves
1 tablespoon minced fresh sage leaf
Table salt and ground black pepper and ground black pepper


1. Tie together bay leaves and parsley sprigs with kitchen twine. Bring bundled herbs, porcini mushrooms, chicken broth, soy sauce, and 3 1/2 cups water to boil in medium saucepan over medium-high heat; reduce to medium-low and simmer until dried mushrooms are softened and fully hydrated, about 15 minutes. Remove and discard herb bundle and strain broth through fine-mesh strainer set over medium bowl (you should have about 6 1/2 cups strained liquid); return liquid to saucepan and keep warm over low heat. Finely mince porcini and set aside.

2. Adjust oven rack to middle position and heat oven to 200 degrees. Heat 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. When foaming subsides, add cremini mushrooms, 1 cup onions, and 1/2 teaspoon salt; cook, stirring occasionally, until moisture released by mushrooms evaporates and mushrooms are well browned, about 7 minutes. Stir in garlic until fragrant, about 1 minute, then transfer mushrooms to oven-safe bowl and keep warm in oven. Off heat, add 1/4 cup water to now-empty skillet and scrape with wooden spoon to loosen any browned bits; pour liquid from skillet into saucepan with broth.

3. Cook 2 ounces finely chopped pancetta and 1 tablespoon butter in large saucepan over medium heat, stirring frequently, until pancetta has rendered some fat, about 5 minutes. Add remaining 1 cup onions, cooking onions until softened and translucent, about 7 minutes; Add rice and cook, stirring frequently, until grains’ edges are transparent, about 4 minutes. Add wine and cook, stirring frequently, until rice absorbs wine. Add minced porcini and 3 1/2 cups broth and cook, stirring every 2 to 3 minutes, until liquid is absorbed, 9 to 11 minutes. Stir in additional 1/2 cup broth every 2 to 3 minutes until rice is cooked through but grains are still somewhat firm at center, 10 to 12 minutes (rice may not require all of broth). Stir in remaining 1 tablespoon butter, then stir in mushrooms (and any accumulated juices), Parmesan, chopped parsley, and sage. Adjust seasoning with salt and pepper; serve immediately in warmed bowls.


B-man

[b-man]

Pasta with Chicken, Broccoli, and Sun-dried Tomatoes

Be sure to use low-sodium chicken broth in this recipe; regular chicken broth will make the dish extremely salty. The broccoli is blanched in the same water that is later used to cook the pasta. Remove the broccoli when it is tender at the edges but still crisp at the core-it will continue to cook with residual heat. If you can't find Asiago cheese, Parmesan is an acceptable alternative.

Serves 4

Ingredients:

4 tablespoons unsalted butter
1 pound boneless, skinless chicken breasts , trimmed of fat and cut crosswise into 1/4-inch slices
1 small onion , chopped fine (about 2/3 cup)
table salt
6 cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1/4 teaspoon red pepper flakes
2 teaspoons fresh thyme leaves , roughly chopped
2 teaspoons all-purpose flour
1 cup dry white wine
2 cups low-sodium chicken broth
1 bunch broccoli (about 1 1/2 pounds), florets trimmed into 1-inch pieces (about 6 cups), stems discarded
1/2 pound penne , ziti, cavatappi, or campanelle
2 ounces grated Asiago cheese (1 cup), plus extra for serving
1 jar oil-packed sun-dried tomatoes (7 to 8 1/2 ounces), rinsed, patted dry, and cut into 1/4-inch strips (about 1 cup)
1 tablespoon minced fresh parsley leaves
ground black pepper
1 lemon , cut into wedges (optional)


1. Bring 4 quarts water to rolling boil, covered, in stockpot.

2. Meanwhile, heat 1 tablespoon butter in 12-inch nonstick skillet over high heat until just beginning to brown, about 1 minute. Add chicken in single layer; cook for 1 minute without stirring, then stir chicken and continue to cook until most, but not all, of pink color has disappeared and chicken is lightly browned around the edges, about 2 minutes longer. Transfer chicken to clean bowl; set aside.

3. Return skillet to high heat and add 1 tablespoon butter; add onion and 1/4 teaspoon salt and cook, stirring occasionally, until browned about edges, 2 to 3 minutes. Stir in garlic, red pepper flakes, thyme, and flour; cook, stirring constantly, until fragrant, about 30 seconds. Add wine and chicken broth; bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce has thickened slightly and reduced to 1 1/4 cups, about 15 minutes.

4. While sauce simmers, add 1 tablespoon salt and broccoli to boiling water; cook until broccoli is tender but still crisp at center, about 2 minutes. Using slotted spoon, transfer broccoli to large paper towel-lined plate. Return water to boil; stir in pasta and cook until al dente. Drain, reserving 1/2 cup pasta cooking water; return pasta to pot.

5. Stir remaining 2 tablespoons butter, Asiago, sun-dried tomatoes, parsley, and chicken into sauce in skillet; cook until chicken is hot and cooked through, about 1 minute. Off heat, season to taste with pepper. Pour chicken/sauce mixture over pasta and add broccoli; toss gently to combine, adding pasta cooking water as needed to adjust sauce consistency. Serve immediately, passing additional Asiago and the lemon wedges (if using) separately.


B-man

[b-man]

Pasta with Mushrooms, Pancetta, and Sage


So that the sauce and pasta finish cooking at the same time, drop the pasta into boiling water after adding the cremini to the skillet.

Serves 4 as main course, 6 to 8 as side dish

4 ounces pancetta , cut into 1/4-inch cubes
2 tablespoons olive oil
table salt
1 pound farfalle pasta, or campanelle
3 - 4 large shallots , chopped fine (about 1 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
10 ounces shiitake mushrooms , stems discarded, caps wiped clean and sliced 1/4 inch thick
10 ounces cremini mushrooms , wiped clean and sliced 1/4 inch thick
1 tablespoon minced fresh sage leaf , plus 1 teaspoon
1 1/4 cups low-sodium chicken broth
1/2 cup heavy cream
1 tablespoon lemon juice from one lemon
Ground black pepper
2 ounces grated Parmesan cheese (1 cup)
2 tablespoons minced fresh parsley leaves

1. Bring 4 quarts water to rolling boil, covered, in stockpot; add 1 tablespoon salt and pasta, stir to separate, and cook until just shy of al dente. Drain and return pasta to stockpot.

2. Meanwhile, cook pancetta in 2 tablespoons olive oil, stirring occasionally until lightly browned, about 6 minutes. Using slotted spoon, transfer pancetta to paper-towel lined plate. Add shallots to fat remaining in skillet, and cook, stirring occasionally, until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Increase heat to medium-high; add shiitakes and cook, stirring occasionally, for 2 minutes. Add cremini mushrooms and 1/2 teaspoon salt; cook, stirring occasionally, until golden brown, about 8 minutes. Stir in sage and cook 30 seconds. Transfer mushrooms to bowl. Add broth to skillet and bring to boil, scraping up browned bits; off heat, stir in cream, lemon juice, and salt and pepper to taste.

3. Add mushrooms, broth mixture, cheese, and parsley to pasta in stockpot. Toss over medium-low heat until pasta absorbs most of liquid, about 2 minutes; serve immediately.



B-man

[b-man]

Pasta with Mushrooms, Peas, and Camembert


So that the sauce and pasta finish cooking at the same time, drop the pasta into boiling water just after adding the cremini to the skillet. To make the dish vegetarian, substitute vegetable broth for chicken broth.

Serves 4 as a main course, 6 to 8 as a side dish

Ingredients:

table salt
1 pound farfalle pasta, or campanelle
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 - 4 large shallots , chopped fine (about 1 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
10 ounces shiitake mushrooms , stems discarded, caps wiped clean and sliced 1/4 inch thick
10 ounces cremini mushrooms , wiped clean and sliced 1/4 inch thick
1 cup frozen peas
1 1/4 cups low-sodium chicken broth
1/2 cup heavy cream
1 tablespoon lemon juice from one lemon
Ground black pepper
6 ounces Camembert , cut into 1/2-inch cubes (do not remove rind)
2 tablespoons chopped fresh chives


1. Bring 4 quarts water to rolling boil, covered, in stockpot; add 1-tablespoon salt and pasta, stir to separate, and cook until just shy of al dente. Drain and return pasta to stockpot.

2. Meanwhile, heat butter and oil over medium heat in 12-inch skillet until foaming; add shallots and cook, stirring occasionally, until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Increase heat to medium-high; add shiitakes and cook, stirring occasionally, for 2 minutes. Add cremini mushrooms and 1/2 teaspoon salt; cook, stirring occasionally, until golden brown, about 8 minutes. Transfer mushrooms to bowl. Add frozen peas and broth to skillet and bring to boil, scraping up browned bits; off heat, stir in cream, lemon juice, and salt and pepper to taste.

3. Add mushrooms, broth mixture, cheese, and chives to pasta in stockpot. Toss over medium-low heat until pasta absorbs most of liquid, about 2 minutes; serve immediately.


B-man

[b-man]

Pasta with Sauteed Mushrooms and Thyme


So that the sauce and pasta finish cooking at the same time, drop the pasta into boiling water just after adding the cremini to the skillet. To make the dish vegetarian, substitute vegetable broth for chicken broth.

Serves 4 as a main course, 6 to 8 as a side dish

Ingredients:

table salt
1 pound farfalle pasta, or campanelle
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 - 4 large shallots , chopped fine (about 1 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
10 ounces shiitake mushrooms , stems discarded, caps wiped clean and sliced 1/4 inch thick
10 ounces cremini mushrooms , wiped clean and sliced 1/4 inch thick
1 tablespoon minced fresh thyme leaves , plus 1 teaspoon
1 1/4 cups low-sodium chicken broth
1/2 cup heavy cream
1 tablespoon lemon juice from one lemon
Ground black pepper
2 ounces grated Parmesan cheese (1 cup)
2 tablespoons minced fresh parsley leaves

1. Bring 4 quarts water to rolling boil, covered, in stockpot; add 1-tablespoon salt and pasta, stir to separate, and cook until just shy of al dente. Drain and return pasta to stockpot.

2. Meanwhile, heat butter and oil over medium heat in 12-inch skillet until foaming; add shallots and cook, stirring occasionally, until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Increase heat to medium-high; add shiitakes and cook, stirring occasionally, for 2 minutes. Add cremini mushrooms and 1/2 teaspoon salt; cook, stirring occasionally, until golden brown, about 8 minutes. Stir in thyme and cook 30 seconds. Transfer mushrooms to bowl. Add broth to skillet and bring to boil, scraping up browned bits; off heat, stir in cream, lemon juice, and salt and pepper to taste.

3. Add mushrooms, broth mixture, cheese, and parsley to pasta in stockpot. Toss over medium-low heat until pasta absorbs most of liquid, about 2 minutes; serve immediately.


B-man

[b-man]

Pasta with Tomato, Bacon, and Onion (Pasta all' Amatriciana)

This dish is traditionally made with bucatini, also called perciatelli, which appear to be thick, round strands but are actually thin, extralong tubes. Linguine works fine, too. When buying pancetta, ask the butcher to slice it 1/4 inch thick; if using bacon, buy slab bacon and cut it into 1/4-inch-thick slices yourself. If the pancetta that you’re using is very lean, it’s unlikely that you will need to drain off any fat before adding the onion. Use 1 1/2 small (14 1/2-ounce) cans of diced tomatoes, or dice a single large (28 ounce) can of whole tomatoes packed in juice.

Serves 4

Ingredients:

2 tablespoons extra-virgin olive oil
6 ounces pancetta (1/4-inch-thick sliced) or bacon, cut into strips about 1 inch long and 1/4 inch wide
1 medium onion , chopped fine
1/2 teaspoon red pepper flakes or to taste
2 1/2 cups diced tomatoes with juice
1 pound bucatini , perciatelli, or linguine
1/3 cup grated Pecorino Romano cheese (about 1 1/2 ounces)

1. Bring 4 quarts water to rolling boil in large stockpot or Dutch oven.

2. Meanwhile, heat oil in large skillet over medium heat until shimmering, but not smoking. Add pancetta or bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes. Transfer pancetta or bacon with slotted spoon to paper towel–lined plate; set aside. If necessary, drain all but 2 tablespoons fat from skillet. Add onion to skillet; sauté over medium heat until softened, about 5 minutes. Add red pepper flakes and cook to release flavor, about 30 seconds. Stir in tomatoes and salt to taste; simmer until slightly thickened, about 10 minutes.

3. While sauce is simmering, add 11/2 teaspoons salt and pasta to boiling water. Cook until pasta is al dente; drain and return pasta to empty pot.

4. Add pancetta to tomato sauce and adjust seasoning with salt. Add sauce to pot with pasta and toss over low heat to combine, about 30 seconds. Add cheese and toss again; serve.

B-man

[b-man]

Mushrooms Italiano


Number of Servings: 6

Ingredients:


fresh mushrooms,cleaned ---------- 1lb
low-calorie margarine -------------- 2 Tbsp
medium onion, chopped ------------ 1ea
green bell pepper, chopped --------- 1/4 cup
garlic clove, minced ------------------ 1 ea
Canadian bacon, finely chopped ---- 1 1/2 oz
low-fat, low-sodium chicken broth - 1/3 cup
wheat crackers, finely crushed ----- 12 ea
seasoned salt ------------------------- 1/2 tsp
black pepper ------------------------- 1 pinch
oregano ------------------------------- 1/4 tsp
Parmesan cheese, grated ------------3 Tbsp


1 Remove the mushroom stems, set the caps aside, and chop the stems. Melt the margarine in a skillet and saute the stems, onion, green pepper, garlic and bacon until tender, not brown. Remove from heat.

2 Preheat the oven to 325 degrees. Mix the remaining ingredients in a separate bowl and add to the sauteed vegetables. Pack the mixture lightly into the mushrooms caps.

3 Place the mushrooms in a baking pan with a small amount of water in the bottom (too much water will make the mushrooms soggy.) Bake for 20 minutes.

B-man

[b-man]

Cacciatore Chicken & Penne Pasta

Ingredients:

1 lb. chicken tenders, unbreaded
1/2 Cup fat free low sodium chicken broth
3/4 green pepper, sliced thinly
1/2 cup mushrooms, halved
2 (14.5 oz) can diced tomatoes with Italian seasonings, undrained
1-1/3 cups uncooked penne pasta
3 Tablespoons fresh Parmesan cheese

Spray a Dutch oven with cooking spray. Heat on high and add chicken. Cook and stir until browned. Remove and place on plate. In same Dutch oven combine broth, pepper, mushrooms, tomatoes and penne pasta, mix well.

Top with chicken and press down into mixture. Reduce the heat to medium and cover and cook 15 minutes or until chicken is no longer pink.

Remove from heat and let stand 5 minutes to finish cooking pasta.
Sprinkle with cheese and serve.

Makes 4 servings

B-man

[b-man]

Grilled Bell Peppers -- Peperoni alla Griglia

It is extremely easy to grill bell peppers, and few dishes are as satisfying on a hot summer day. Italians generally serve them cool or lightly chilled, and they work very well as an antipasto, or with grilled meats or fish. This is mild-flavored; should you prefer it hotter add some shredded fresh hot pepper to the seasonings. Though the peppers will be excellent the day they are made they will be better the next day, and you may want to make them ahead.

Serves 4

INGREDIENTS:

About a pound (450 g) meaty bell peppers, of the colors you prefer
2 cloves garlic, finely minced
A medium bunch parsley, minced
1/4 cup olive oil or more, to taste
A fresh hot pepper, seeded, ribbed and shredded (optional)
Salt & pepper to taste


Wash the peppers, stem them, and cut them into strips that will lie flat, discarding stems and seeds. Lay the strips on your grill, skin side down, and cook over fairly intense heat until the skin is well blistered and puffy, turning the strips carefully if one end of the strips blisters more than the other. If you don't have a grill or don't want to fire it up, perform this operation using your broiler.

When the skins of the strips are all nicely blistered, peel them away and rinse the peppers under cool water, gently scraping any bits of skin that don't want to come off with your thumb nail. Drain the strips well and marinate them in the herbs and olive oil until it's time to serve them.

B-man

[b-man]

Saucy Italian Steak

Yield: 6 servings

Ingredients:

1-1/2 lb beef round steak, about 1" thick
2 Tablespoons all purpose flour
1/4 Teaspoon pepper
1 (14 oz) fat free spaghetti sauce
1 (9 oz) frozen Italian green beans or regular cut green beans
1/4 cup sliced ripe olives

Preheat oven to 375º.

Mix flour and pepper, rub over both sides of beef and shake off excess. Cut beef into serving pieces. Spray a skillet with cooking spray and cook beef over medium high heat 5 minutes until brown on both sides. Place beef in 11x7x1 baking dish. Pour spaghetti sauce over beef.

Cover and bake 1 hours. Uncover and place green beans around beef. Cover and bake about 30 minutes more or until beef is tender. Sprinkle with olives.

B-man

[b-man]

Italian Flatbread


This warm three-cheese bread is a visual feast with its delicate flecks of Italian herbs.


Ingredients:

2 cups Original Bisquick® mix
1/2 cup hot water
2 tablespoons butter or margarine, melted
1/4 cup shredded Cheddar cheese
1/4 cup shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese
2 teaspoons parsley flakes
1/2 teaspoon Italian seasoning


1. Heat oven to 450ºF. Mix Bisquick and hot water until stiff dough forms. Let stand 10 minutes. Turn dough onto surface generously dusted with Bisquick; gently roll in Bisquick to coat. Shape into ball; knead 60 times.

2. Pat dough into 11-inch square on ungreased cookie sheet. Spread butter over dough. Mix remaining ingredients; sprinkle over dough.

3. Bake 10 to 12 minutes or until edges are light golden brown. Serve warm.

Substitution:

Instead of opening two bags of shredded cheese, you can buy one of the many "pizza-style" shredded cheese blends. Use 1/2 cup to replace the Cheddar and Monterey Jack.

B-man

[b-man]

Italian Tuna Toss


Ingredients:

1 bag (1 pound) cauliflowerets or 1 small head cauliflower,
separated into flowerets (3 cups)
1 bag (10 ounces) mixed salad greens or 1 small bunch curly endive,
romaine or chicory, torn into bite-size pieces
1 cucumber, sliced
2 cans (6 ounces each) tuna, drained
1 jar (2 ounces) diced pimientos, drained (1/4 cup)
1/3 cup Italian dressing
1/4 cup Betty Crocker® Bac~Os® bacon flavor bits or chips


Toss all ingredients except dressing and bacon flavor bits in large
salad bowl; refrigerate. Just before serving, toss with dressing and
bacon flavor bits.

B-man

[b-man]

Crockpot Tangy Italian Beef Sandwiches

A quick meal for now and later. This meat freezes well..if you have any left that is.

Ingredients:

3-4 lbs boneless sirloin tip roast, trimmed of fat
1/4 cup packed brown sugar
1 (16 ounces) bottle Italian dressing
2 teaspoons italian seasoning
1 large onion, sliced
1 bell pepper, sliced
12 sandwich buns, split and toasted

Yields 12 servings

Spray the inside of a 4 quart crockpot with cooking spray.
If beef is tied, remove strings and netting. Place the beef in the crockpot arrange onion and bell pepper slices on top. Sprinkle with brown sugar and pour on the dressing.

Cover and cook on low heat for 10 to 12 hours.
Remove beef from crockpot and using 2 forks shred the meat.
Return shredded meat to crockpot and sprinkle with Italian seasoning, stir to mix well.

Use a slotted spoon to remove meat from broth and serve on toasted buns with your choice of sides.

B-man

[b-man]

Fettuccini Dell'aglio Con Pollo: Fettucinni with Garlic, Chicken

This is slightly similar in taste to an alfredo sauce, but with a few critical, less-fat differences. True alfredo sauce is made with butter, cream, chicken stock and flour. This sauce is made with olive oil, butter, garlic, and a bunch of other fresh ingredients. I created this in about twenty minutes after a long day at work, trying to use what I had on hand in the kitchen. If possible, you'll want some crusty parmesan bread to sop up the sauce!

Ingredients:

2 tablespoons olive oil
2 tablespoons butter
2 tablespoons Italian salad dressing
1/4 cup milk or cream or half-and-half (use whatever you’ve got)
1/2 cup chicken stock
3-6 cloves garlic, crushed or chopped
1/2 small onion, diced
fresh basil or dried basil, to taste
1/2 cup diced tomatoes, fresh or canned tomatoes (optional)
1/2 cup pitted olives (we used black, but use whatever you like)
1/2 teaspoon italian seasoning or herbes de provence
1/2 cup parmesan cheese or romano cheese
1 teaspoon sugar
salt, to taste
pepper, to taste
2-3 raw chicken breasts, sliced into bite-size pieces

Makes 4 servings

Put the water on to boil for the fettuccini – fettuccini takes about 10 minutes to reach al dente, so put it in to cook when you add the cheese to the sauce.

Remember that al dente means “to the bite” – your pasta should still be slightly firm, not soft. If it’s too soggy, it will absorb the sauce rather than being coated by it.

Add the olive oil and the butter to a skillet and allow to melt.
Add the chicken and cook until slightly browned.
Add the onions and garlic and sauté until the garlic is a light golden color.
Add the chicken stock, cream, Italian salad dressing, spices and olives.
Heat over medium until just bubbling.
Last, add the cheese.

Allow to simmer for ten minutes uncovered – sauce will reduce and thicken slightly.

Place the fettuccini on a platter or plates and pour the sauce over the top.
If you’d like, garnish with a couple of leaves of fresh basil.

B-man

[b-man]

Italian Chicken Breasts


Ingredients:

1/2 cup KRAFT 100% Parmesan Cheese, Grated (2 oz.)
1/4 cup dry breadcrumbs
1 teaspoon dried oregano leaves
1 teaspoon parsley flakes
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper, ground
6 boneless skinless chicken breast halves (about 2 lb.)
2 tablespoons butter, melted

Makes 6 servings


Heat oven to 400 Degrees F.

Spray 15x10x1-inch baking pan with no stick cooking spray.

Mix cheese, crumbs and seasonings.

Dip chicken in butter; coat with crumb mixture. Place in prepared pan.

Bake 20 to 25 minutes or until cooked through.


B-man

[b-man]

Simple Fettucini with Garlic & Cheese


It is important that you use a good quality fresh cheese and grate it yourself - do not use the ready grated cheese for this recipe. I serve this with crisp crunchy rolls & a fresh green salad. Great lunch or dinner

Ingredients:

1 lb fettuccine
1/2 lb fresh italian cheese, you grate it (Fontinella, romano, locatella or parmesan)
4 tablespoons butter or margarine
1 cup light cream
3 cloves garlic (or more)
1 teaspoon dried parsley
salt & pepper

Makes 4-6 servings



Cook the fettucini according to instructions.

While the noodles are cooking melt the butter in a skillet and saute the garlic for 1 minute, add parsley and continue sauting for 4 additional minutes (use medium low heat you do not want to burn the butter etc).
Add cream slowly and simmer 5 minutes.

When the noodles are done drain well and return them to the pot.
Pour the cream mixture over the noodles, add the cheese& toss.
Serve piping hot.

B-man

[b-man]

Italian Shredded Beef


Ingredients:

3 lbs stewing beef, in 1 inch cubes
1 large onion, minced
3 beef bouillon cubes
2 cups hot water
1 cup Burgundy wine
1 package good seasons Italian salad dressing mix

Makes 10-12 servings


Brown the beef in a small amount of oil until nice and brown.
Add the remaining ingredients.

Simmer until the beef is very tender and starts to shred, a MINIMUM of 3 hours.
Check as it simmers to make sure it doesn't dry out. Add more water, wine, or beef broth as needed; but not until necessary.

Serve on crusty hard rolls. We sometimes like to add sauteed pepper strips and a slice of Provolone cheese.

B-man

[b-man]

Italian Style Flounder

In this simple preparation, baked flounder fillets take on a delicious Italian-inspired flavor.

Serves 4
Prep time: 15 minutes
Cook time: 30 minutes

Ingredients:

2 pounds flounder fillets
1/2 tablespoon butter
salt and pepper to taste
1 tablespoon lemon juice
1/2 cup diced fresh tomato
2 teaspoons dried basil
1 teaspoon garlic powder


1. Preheat oven to 350 degrees F (175 degrees C).

2. Arrange flounder in a medium baking dish. Dot with butter, season with salt and pepper, and sprinkle with lemon juice. Top with tomato, basil, and garlic powder.

3. Cover, and bake 30 minutes in the preheated oven, or until fish is easily flaked with a fork.

B-man

[b-man]

Beef Birds (Italian)


Ingredients:

2 lbs Round Steak
1/4 lb. Italian sausage
1/4 lb. Pork Sausage
1 Egg
1/2 Cup Parmesan Cheese
3 teasp. Salt
1/2 teasp. Pepper
3 T. Parsley
Garlic Salt to taste
1/2-1 teasp. Celery Salt
1-2 teasp. Onion Salt, or 1 Large Onion, finely chopped

Slice the Round Steak and cut into pieces about 3-4 inches long. Pound until very thin and each piece is about 2x3" square. Mix all other ingredients in a bowl. Spread mixed ingredients on strips of meat, roll and fasten with a toothpick.

Brown rolled beef birds in frying pan with oil. Put beef birds in roaster with tomato sauce (12 oz can of tomato paste and water). Bake at 325 degrees for 2-3 hours or until tender. Serves 4-6

B-man

[b-man]

Slow Cooker Spaghetti and Meat Sauce


Ingredients:

1 -1/2 lb. browned ground beef
8 oz. or 1/2 pkg. mild ground Italian sausage, browned with ground beef
8 Roma tomatoes, chopped (you may want to use more) OR
1 (28 oz.) can whole Italian style tomatoes, cut up and undrained
1 pkg. sliced mushrooms, sliced
1 lg. onion, chopped
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 (6 oz.) can tomato paste
1 (15 oz.) can tomato puree
2 to 3 cans (8 oz. ea.) tomato sauce
1 c. dry red wine
1-1/2 tsp. minced garlic
2 tsp. sugar
2 tsp. dried Italian seasoning, crushed
1 tsp. salt (I would cut it to 1/4 tsp,)
1/4 tsp. ground black pepper
1 bay leaf
12 oz. dried pasta, cooked and drained
shredded Italian cheese

Brown ground beef and sausage in large skillet.

Meanwhile, combine remainder of ingredients, minus the pasta, in crock-pot. Cover and cook on high heat till meat is finished browning in skillet. Add browned meat to crockpot and cover; turn crockpot to low and cook on low heat for 8 to10 hours. Or you may cook on high heat for 4 to 5 hours.

Remove bay leaf and discard. Mix pasta and sauce and cheese.

Makes 6 - 8 servings.

B-man

[b-man]

Italian Pancake Dunkers

Kids of all ages love snacking on these little pancakes that you dunk in pizza sauce. They're great for a quick lunch or appetizer.

Pizza sauce or spaghetti sauce
2 cups Original Bisquick® mix
1 cup milk
2 eggs
1/2 cup shredded mozzarella cheese (2 ounces)
1/2 cup finely chopped pepperoni
1/4 cup finely chopped green bell pepper
2 teaspoons Italian seasoning
1 small tomato, finely chopped (1/2 cup)


1. Heat pizza sauce until warm; keep warm. Stir Bisquick, milk and eggs until blended. Stir in remaining ingredients.

2. Spoon batter by tablespoonfuls onto hot griddle; spread slightly.

3. Cook until edges are dry. Turn; cook until golden. To serve, dunk pancakes into sauce.


Substitution
No Italian seasoning? Use 1 teaspoon of either dried basil or oregano leaves instead.


B-man

[b-man]

QUICK AND EASY CHICKEN CACCIATORE


Ingredients:

2 teaspoons olive oil
4 boneless, skinless chicken-breast halves
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 small yellow or green bell pepper, cut into thin strips 2 cups sliced fresh mushrooms
1/2 cup dry red wine
1-1/2 cups marinara sauce
2 tablespoons chopped fresh parsley

Heat oil in large nonstick skillet over medium-high heat; add chicken.

Sprinkle 1/2 teaspoon salt and pepper over chicken; cook 4 minutes per side.

Transfer chicken to a plate; set aside. Combine bell pepper and mushrooms in skillet over medium heat. Sprinkle with 1/4 teaspoon salt; cook 4 minutes, stirring occasionally. Add wine; cook 2 minutes. Stir in sauce; heat through.

Return chicken to skillet; reduce heat and simmer, turning once, 4 minutes or until cooked through. Top with parsley.

Yields: 4 servings.

B-man

[b-man]

Veal Parmigiana


Ingredients:

3/4 cup Italian-style bread crumbs
3/4 cup Parmesan cheese
salt
pepper
1 egg beaten
1/8 cup water
6 (4 oz.) Veal Slices, thawed and pounded
4 Tbs Clarified butter
3 slices mozzarella cheese

Sauce:

2 Tbs Olive oil
1 small onion, chopped
2 medium cloves garlic, minced
1 (6 oz.) can tomato paste
1/3 cup water
1 (28 oz.) can crushed tomatoes
1 tsp Basil
1 Tbs Sugar

Combine bread crumbs, Parmesan cheese and seasoning. Beat egg and
combine with water. Dip veal into beaten egg, then coat with dry
mixture. Quickly sauté and place on oven broiler.

Top each piece with a slice of mozzarella cheese. Broil until
cheese begins to bubble. Pour 1/3 cup of sauce on each serving.
Sauce

Sauté onion and garlic in oil until onion is translucent. Stir in
tomato paste and water. Add tomatoes, basil, and sugar. Simmer
covered for 1/2 hour.


Serves: 6

B-man

[b-man]

Olive Garden's Bruschetta


Ingredients:

3 firm roma tomatoes, finely diced (about 1 1/2 cups)
1 tablespoon minced fresh basil
2 teaspoons minced garlic
1 teaspoon extra virgin olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon salt
9 to 10 slices ciabatta bread (or Italian bread)
1 tablespoon grated parmesan cheese
pinch dried parsley flakes

Toss diced tomatoes with basil, garlic, olive oil, vinegar, and salt in a medium bowl. Cover and chill 1 hour. When you are ready to serve the dish, preheat oven to 450F.

Combine parmesan cheese with dried parsley in a small bowl. Arrange the bread slices on a baking sheet. Sprinkle a couple pinches of the parmesan cheese mixture over each bread slice. Bake for 5 minutes or until bread is starting to crisp. Pour tomato mixture into a serving dish, and serve alongside the toasted bread slices.

B-man

[b-man]

Fresh Mushroom and Pepper Pizza


Ingredients:

8 oz fresh white mushrooms
1 large sweet red bell pepper
1 1/2 cups shredded fontina cheese, divided
1 prebaked (16 ounce) pizza shell
1/4 cup grated Parmesan cheese
3 Tbs Italian salad dressing

Preheat oven to 450 degrees. Trim mushrooms; cut into thin slices (makes about 3 cups). Cut bell pepper in thin strips. Sprinkle 1/2 cup fontina over pizza shell. In a large bowl, combine mushrooms, pepper strips, Parmesan and salad dressing until well blended; scatter over pizza shell.

Sprinkle with remaining 1 cup fontina. Bake until mushrooms are tender and cheese has melted, 10 to 12 minutes. Top with chopped parsley, if desired. Variations: In addition to or in place of the red bell pepper, use 1/2 cup thinly sliced plum tomatoes, green onions or pepperoni.

Servings: 4

B-man

[b-man]

Italian Baked Lasagna


Ingredients:

1 lb. Lasagna pasta noodles, cooked
2-16 oz. jars meatless sauce
1 lb. Ricotta cheese
1/2 C. grated Parmesan cheese
1 lb. Mozzarella cheese, sliced thin
3/4 C. chopped onion
2 cloves garlic, chopped or minced
2 tsp. salt
2 eggs, beaten
2 lbs. ground beef
1 tsp. Italian seasoning


1. Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm.


2. Meanwhile, saute the ground beef, garlic and onion is a large heavy skillet or saucepan until beef is done. Add sauce, salt, and Italian seasoning and mix well. Simmer on low heat 12 to 15 minutes. In a separate bowl, combine eggs and ricotta cheese.


3. Grease a 9" x 12" or larger, baking pan. Arrange a first layer of noodles so the ends hang over the sides of the pan. (The ends will be laid back-over the top for the final layer) Then add a layer of the cooked beef lasagna sauce, ricotta cheese and mozzarella cheese. Add a second alternating layer of pasta, the meat sauce and cheese mixture. Repeat until pan is almost full then fold over the ends of the first layer of noodles and top with more lasagna sauce. Sprinkle with parmesan cheese and bake at 350 degrees for 40 to 45 minutes, or till cheese is bubbly.

Allow to set for 5 to 10 minutes before cutting. This recipe can be modified to suit individual preferences.

B-man