Italian Cuisine

[b-man]

Antipasto


Ingredients:

1/2 Pound sliced Genoa salami
1 slicing tomato
1 large white onion
2 roasted red bell peppers
1 Pound sliced provolone
2 cans black pitted olives
1 can baby corn on the cob
1 small jar of Pepperoncini peppers
2 stalks of celery
1 can of rolled anchovies
extra virgin olive oil

Use a long platter, and arrange in the following order:
Salami, provolone, tomato, onion, red peppers, and achovies. Put the baby corns and olives in the center of tray. Take and cut in half celery sticks.

Then slice each again length wise. Arrange celery sticks in between each
antipasti. Sprinkle some salt lightly on everything.

Then drizzle olive oil on everything. Let the antipasti sit covered in the refrigerator till ready to serve. Sitting (the platter that is) helps enhance the flavors.

B-man

[b-man]

Arancini Di Riso

Ingredients:

1 lb. rice
2 eggs
1/4 lb. grated parmesan cheese
3/4 lb. ground beef
1/4 lb. ground chicken
1 onion and 1 stalk of celery, chopped
1/4 tsp. sage
1 tsp. oregano
salt and pepper to taste
1/2 cup white wine
Oil for fying
Some flour and dried breadcrumbs
1 beaten egg

Cook the chopped onion and celery with a soupspoon of oil in a pan and cook over a moderate fire. Add the meat, chicken, sage, oregano, salt and pepper and continue cooking, stirring constantly. Add the white wine.

Meanwhile boil the rice in salt water and when cooked add the grated
parmesan cheese and the two eggs.

When the rice is cold put a soupspoon of rice in your left hand, add a teaspoon of the meat mixture, and complete the ball with another spoonful of rice, forming a ball about the size of a small orange.

When all the balls are formed roll them in flour, then dip them in
the beaten egg, followed by the breadcrumbs, and fry them in boiling oil.

There should be enough oil to completely cover the "little oranges". As soon as they are golden remove with a slotted spoon and place on paper towels to absorb the extra oil.

Keep them warm in the oven until ready to serve.

B-man

[b-man]

Asparagi Di Campo


Ingredients:


3/4 Small Onion, minced
Salt
1−1/2 Teaspoon Capers, rinsed & chopped
1 Teaspoon Lemon juice
Salt & pepper
1 Mint leaf
1 Pound Thin asparagus

Place onion & salt in a bowl large enough to hold the asparagus. Mix well &
let steep for 30 minutes. Add the capers, lemon juice & mint leaf & marinate for at least 1 hour. Mix thoroughly from time to time.

Meanwhile, bring an asparagus cooker to a boil & cook the asparagus until tender but still crisp, about 3 minutes.

Drain. Toss the still warm asparagus with the marinade & add salt & pepper. Toss gently & serve.

B-man

[b-man]

Asparagus Pasta col Pesto

Ingredients:


3 cloves garlic, minced
1/4 to 1/2 cup olive oil (do not substitute)
1 cup chopped or sliced asparagus (use only the tender half
or tips)(asparagus can be substituted with broccoli,
string beans (green beans) or zucchini)
1/8 cup chopped onion (red or yellow)
1/4 to 1/2 cup fresh basil, finely chopped
8 ounces pasta noodles of your choice
grated Parmesan cheese


Quick Pesto Sauce: Saute garlic, onion, and basil in olive oil until the garlic and onion turns light brown. Do not over cook. Set aside and keep warm.

Prepare the pasta of your choice according to package directions except for the following:
Add 1 to 2 cups additional water. Just before water begins to boil, add the
asparagus or the vegetables of your choice. When the water begins to boil
add the pasta and cook according to directions.

Drain the pasta and vegetable mixture and pour the pesto sauce over the top, tossing lightly to coat. Top with parmesan cheese and serve. You can also serve the pasta direct from the cooking pot to the plates and then add the pesto. This eliminates having to wash another bowl.

Serve with Italian or French bread and have additional parmesan cheese available at the table.

B-man

[b-man]

Baked Lasagna


Ingredients:

1 lb. Lasagna pasta noodles, cooked
2−16 oz. jars meatless sauce
2 cup cottage cheese, lg. curd
1/2 cup grated Parmesan cheese
1 lb. Mozzarella cheese, sliced thin
3/4 cup 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 cottage cheese.

3. Grease a 9" x 12" or larger, baking pan. Arrange a first layer of
noodles, a layer of the cooked beef, cottage cheese and mozzarella cheese. Add a second alternating layer of lasagna noodles and other ingredients. Repeat until pan is full ending up with a top layer of the lasagna sauce.

Sprinkle with parmesan cheese and bake at 350 degrees for 40 to 50 minutes.

B-man

[b-man]

Barchetta Endivia Belga E Taleggio

Ingredients:

4 Belgian endive heads
1/2 Pound Taleggio cheese, room temp
1/4 Pound Smoked Salmon, thin slice
15 Prosciutto or bresaola − cured beef slices
2 Tablespoon Fennel leaves, finely chop
2 Tablespoon Parsley, fresh, fine chop
1 Tablespoon Sun−dried tomatoes, pureed
1 cup Roasted peppers, cut in thin strips
Fresh ground black pepper
Extra virgin olive oil

Carefully remove endive leaves: rinse and dry carefully.

Salmon boats: Place a slice of salmon on the endive leaf, enough to sit in the (endive) "boat". Remove the outer skin of the taleggio and leave half the cheese for the second combination. Gently blend the cheese with the fennel leaves.

Drizzle a little extra virgin olive oil on the salmon and grind a couple of turn of pepper. Place a spoonful of taleggio on top and serve.

Bresaola boats: Place a slice of bresaola or prosciutto on the endive. Place a strip of roasted red pepper on top, drizzle with extra virgin olive oil and sprinkle with chopped parsley.

Gently mix the sun−dried tomatoes into the cheese. Place a
spoonful on top of the "boat"(endive) and serve. If unable to locate
Taleggio cheese use goat's cheese.

B-man

[b-man]

Basic Italian Bread

Ingredients:

Biga:

1/2 Teas. Active Dry Yeast
1 Cup Lukewarm water
2 Cups Unbleached, All−purpose Flour
Mix the yeast and water together, and then slowly start adding the
flour, mixing well. Cover with plastic wrap and let sit at room
temperature for up to 6 hours. Refrigerate overnight.

Bread:

2 Cups Warm Water (about 90 degrees F.)
1 Pkg. Active Dry Yeast
5−6 Cups All−purpose, Unbleached Flour
2 Ts. Salt

Place the water in a large bowl, sprinkle the yeast overtop and mix well.

Let sit 10 minutes until bubbly. Add the biga, flour, and salt and stir with
a wooden spoon (or mix with your hands) until everything is mixed. The dough will be fairly wet and sticky at this point. Cover and let stand in a warm spot for about 1 to 1 1/2 hours until doubled in volume.

Punch down the dough, folding it over on itself two or three times, cover
and let rise once more until doubled, about 1 hour. If you choose, you could refrigerate your dough at this time and leave it overnight to prepare the next day.

Turn out your dough onto a floured baking sheet, and without overworking it too much shape into one large or two smaller round or oval shaped loaves, using as much extra flour as needed to keep it from sticking.

Slash across the tops of the loaves with a serrated knife or razor just prior to baking.

Preheat the oven to 350 degrees F. and place a casserole dish with boiling
water on the lower oven rack. Bake your bread 30 minutes, turn the baking sheet around, and reduce the heat to 300 degrees and bake for another 30−45 minutes.

At this point your bread should be golden brown and should sound
hollow when you tap the bottom. Allow the bread to cool to room temperature and serve.

B-man

[b-man]

Basic Polenta


Ingredients:

9 Cups Water
1 Teaspoon Salt
3 Cups Cornmeal; coarse−grain

Bring water to a boil in a large heavy pot. Add salt and reduce heat until
water is simmering.

Take cornmeal by the handful and add to water very slowly, controlling the flow to a thin stream through your fingers. To avoid lumps, stir quickly with a long handled wooden spoon while adding cornmeal.
If necessary, stop adding cornmeal from time to time and beat mixture
vigorously.

Cook, stirring constantly, 20 to 30 minutes. Polenta will become very thick while cooking. It is done when it comes away cleanly from the
sides of the pot.

Pour polenta into a large wooden board or a large platter.
Wet your hands and smooth out polenta evenly, about 2 inches thick.

Let cool 5 to 10 minutes or until polenta solidifies. Cut cooled polenta into slices 1 inch wide and 6 inches long. Place slices in individual dishes. Serve hot, covered with your favorite sauce.

Makes 6 to 8 servings.

Variation: Fried Polenta (Polenta Fritta): Prepare polenta and let cool completely. Cut cooled polenta into slices 2 inches wide and 6 inches long.

Pour oil about 1 inch deep in a large skillet. Heat oil until a 1−inch cube
of bread turns golden almost immediately. Fry polenta slices on both sides
until light golden. Drain on paper towels.

Serve hot. It is important to insure the oil is hot enough, otherwise the polenta will absorb oil and your polenta will be greasy and unpalatable.

B-man [/b]

[b-man]

Braciole Balsamico


1−1/2 pound Top Round, VERY thin sliced
1/2 cup Fresh basil, minced
2 Roasted red peppers, diced
4 tablespoon Parmesan, fresh grated
2 tablespoon Parsley, minced
Salt and pepper
6 Slice Proscuitto, very thin
2 tablespoon Olive oil
2 tablespoon Parsley, minced
1/4 cup Balsamic vinegar
2 tablespoon Pepper, black fresh ground
2 Cloves garlic, finely minced
1/4 cup Olive oil

Place beef slices on counter or flat surface. (Get your butcher to slice
them; he can do it so much neater than we can!) Sprinkle with the red
peppers and parsley.

Cut proscuitto to fit each beef slice and place over
peppers. Sprinkle with basil leaves, Parmesan and pepper. Roll tightly and
tie in two places with kitchen twine to secure, or use toothpicks. Combine
all marinade ingredients and pour over beef rolls in non−reactive pan. Let
set at room temp for an hour, or refrigerate for several hours.

Remove from marinade, reserving marinade. Heat 1/4 cup olive oil in large heavy skillet.

Brown beef rolls on all sides. Add marinade and simmer for 20 minutes. Or
you can put into tightly covered baking dish and bake at 350 for 15−20
minutes.

B-man

[b-man]

Cacciuco alla Livornese


Ingredients:

4 Tbs. Extra Virgin olive oil
1 Med. onion, finely chopped
1 Stalk celery, finely chopped
1 Med. carrot, finely chopped
4 − 8 Calamari, cleaned and chopped into rings
1 Cup dry red wine
1 28 oz. can Italian plum tomatoes
1 Lb. mussels, cleaned and de−bearded
1 Dozen littleneck clams
1 Cup water
1 Doz. medium shrimp, peeled and de−veined
1 Doz. sea scallops (optional)
2 Lb. assorted firm fleshed fish (Haddock, schrod, cod, monkfish, etc.) cut
into large chunks
4 Tbs. flat leaf Italian parsley, finely chopped
Freshly ground black pepper

Heat the olive oil over moderate heat in a four to six quart pot, then add
the onion, celery and carrot, stirring as they go in. Saute the vegetables
until they become soft and slightly browned−−about ten minutes.

Raise the heat to high and add the calamari. Saute, stirring constantly,
until they become purple and begin to brown slightly−−two or three minutes.

With the heat still on high, add the red wine, scraping the bottom of the
pot for any bits of vegetables that may have caramelized. Boil for a minute or two in order to evaporate the alcohol. Reduce the heat to low, and, with the pot off the stove, add the tomatoes, crushing them with the back of a fork as they go in.

Return the pot to the stove and bring the calamari/tomato/wine mixture to
the simmer. Simmer gently while you prepare the mussels and clams.

In a separate four to six quart pot, add the mussels, clams and water, then bring to the boil. Cover the pot, lower the heat to medium and allow the shellfish to steam for about five minutes, or until their shells open. Discard any that have not opened.

When they have finished steaming, remove the pot from the stove and remove the shellfish with a slotted spoon, reserving the steaming liquid.

When the shellfish are cool enough to handle, remove them
from their shells.

Add the shrimp and optional scallops to the simmering tomato mixture, raising the heat if necessary to maintain the simmer.

Cook for approximately three minutes, until the shrimp begin to turn pink.

Add the clams and mussels and their reserved steaming liquid, being careful at the end not to add any sand that may have precipitated to the bottom of the pot.

Simmer for an additional three minutes, stirring gently once or twice.

Add the fish, but do not stir the pot this time as it will cause the fish to
break apart further. You're seeking a finished dish with large chunks of
fish in addition to the other seafood. Simmer for five minutes, then remove the pot from the heat.

If using bruschetta, place a piece in each of four bowls, then ladle the
soup over the bread, being careful to include a sample of each type of
seafood you've cooked. Garnish each bowl with the freshly chopped parsley and a few grinds of black pepper.

Serve at once.

B-man

[b-man]

Calamari Fritti


Ingredients:

3 lbs. squid−cleaned, and cut into rings
oil for frying
1 cup of flour
salt
lemon wedges

Heat 1 inch of oil in a deep skillet. Dip calamari in flour, and shake off
excess. Fry until golden, drain on paper towels, and serve with lemon wedges.

B-man

[b-man]

Calamari Imbottiti

Ingredients:

8 small squid
1 small onion,chopped
2 tablespoons raisins
1−1/2 cups bread crumbs
1 teaspoon minced parsley
2 tablespoons grated Parmesan cheese
salt and pepper
1 egg ,well beaten
1 #2 can tomatoes
4 tablespoon olive oil
1 clove garlic

Have fish dealer clean squid thoroughly, removing eyes, outside skin and
intestines. Cut off heads and tentacles. Wash well, and drain.

Combine remaining ingredients, (except can of tomatoes, olive oil and garlic) and fill the cavity in each squid with stuffing.

Sew squid closed, or fasten with toothpicks.

Place in baking dish or pan, and cover with the following sauce: 1 #2 can tomatoes, 4 tablespoon olive oil, 1 clove garlic. Brown garlic in oil, mash tomatoes with fork, and add.

Simmer for 10 minutes. Then pour over squid and bake in hot oven 400 degree for 35 minutes, or until tender.

Serve whole with sauce.

B-man

[b-man]

Cannellini Bean Salad

Ingredients:

Dressing:

1 cup olive oil
2 1/3 cup red wine vinegar
Salt & pepper to taste
Pinch of oregano
1 clove garlic, slightly broken

Salad:

2 cans cannellini beans
2 red onions, chopped
1 bell pepper
Minced parsley

Dressing: Mix all ingredients together and let set at room temperature to blend flavors.

Salad: Drain 2 cans of cannellini beans and rinse under cold water. Place in bowl and add 2 red onion chopped, 1 bell pepper cut in small pieces and some minced parsley.

Add the dressing and adjust the salt and pepper. Add a little more oregano, if desired.

B-man

[b-man]

Cannelloni


Ingredients:

1 lb. ground beef
salt & pepper to taste
2 cloves of garlic (minced)
1 egg
1/4 cup grated romano cheese
1/4 cups chopped fresh parsley
1/4 cup bread crumbs
1 cup cooked, chopped spinach
2 cups tomato sauce

Fry ground beef with a little oil. As beef is cooking, break it up in small
pieces.

Transfer beef to a large mixing bowl. Add salt, pepper, and garlic.
Mix well. Add egg, cheese, parsley, bread crumbs, and more salt to taste.
Squeeze water out of cooked spinach and chop. Add spinach and 1/2 cup tomato sauce. Spread some tomato sauce on the bottom of a baking pan.

Stuff cannelloni shells and place in pan. Spread more tomato sauce in between each layer and on the top. Bake at 350 degrees F for 1 hour.

Then, broil for 2−3 minutes to brown top.

B-man

[b-man]

Cannoli

Ingredients:

1 3/4 Cups Flour, approximately
1 Tablespoon Sugar
1/4 Teaspoon Salt
1 Teaspoon Cinnamon
3 Tablespoons Wine Vinegar
1 Egg
1 Tablespoon Butter Or Margarine, at room temperature
1 Pound Ricotta Cheese
1/2 Cup Confectioner's Sugar
1/4 Teaspoon Vanilla Extract
2 Tablespoons Finely Minced Candied Orange Peel (optional)
3 Tablespoons Chocolate
1/2 Teaspoon Cinnamon
2 Tablespoons Orange Curacao (optional)
1 Egg White, to brush
1/4 Cup Chopped Pistachio, or
Other Nuts To Garnish (optional)
1 Tablespoon Confectioner's Sugar, to sprinkle
Oil, for deep frying

Dough:

1. Use your electric mixer. In a mixing bowl measure 1 cup flour,
sugar, salt and cinnamon.. Attach bowl and dough hook. Turn to medium−slow speed and blend for approximately 45 seconds. With the mixer running, add vinegar, water, egg and butter. Mix to blend for 2 to 3 minutes. Add remaining flour, 1/4 cup at a time, as needed to make a dough that clings to the hook.

2. Knead for 5 minutes. If dough clings to the sides of the bowl, add
sprinkles of flour. Dough will be smooth and elastic.

3. Wrap the soft dough in foil or plastic and refrigerate to relax and chill
for at least 1 hour.

4. Heat at least 2 inches of vegetable oil to 375 degrees.

5. Place dough on a floured work surface and roll extremely thin−− 1/16 inch or less! Don't rush. When the dough pulls back, allow it to relax. If it
softens and sticks, return it to the frig for 5 or 10 minutes. Cut 4 1/2
inch circles (size of a many small margarine tub lids!) Roll the dough
scraps out and continue until all dough is used. You should have 12 to 14
circles.

6. When the circles are cut, roll again just before placing on the cannoli
tubes. This will give them an oval shape, about 5 inches by 4 1/2 inches.

7. Place the dough so that its longest dimension is the length of the metal
tube. Brush the tip of the dough with egg white to seal. Toll dough on the
tube.

8. Deep frying. The length of time will depend of the thickness of the
shells. A very thin shell will need about 2 minutes. A thicker shell could
require up to 6 minutes. Fry two or three at a time. Turn over once during
frying. Fry until golden brown. Remove with tongs. Cool for a few minutes
and then push the tubes free to use again. Cool shells completely before
filling.

Filling:

1. Cream ricotta cheese in a bowl with a spatula or wooden spoon or with an electric mixer until smooth, about 5 minutes. Add confectioners' sugar,
vanilla, candied fruit, chocolate, cinnamon and orange curacao. Continue
beating another 4 or 5 minutes. Refrigerate until ready to fill shells.

2. Use a small spoon to stuff the filling into the shells. Dip the ends in
chopped nuts. Sift confectioners' sugar over the shells and serve.

3. Unfilled shells can be stored in a cool, dry place for three to four
weeks, or frozen for three months.

B-man

[b-man]

Cantucci


Ingredients:

4 1/2 cups all−purpose flour
1−1/2 cups caster sugar
3 teaspoons baking powder
1/2 teaspoon of salt
4 eggs
2 egg yolks
8 oz. chopped almonds (unblanched)
2 more egg yolks
Keep a little milk around to use in the glaze.

Preheat the oven to 450 F. Mix the flour, the sugar, the baking
powder, the salt, the whole eggs and the yolk all together.

When the dough is smooth, knead the almonds into it. Divide the dough into 8 parts and make each into a cigar−shape.

Flour a baking sheet and place the logs on it, giving them each some room, and slide into preheated oven.

Bake for 20 minutes, or until they're a nice gold color.

While the logs are still warm, cut them into 1 inch thick slices and then cook them for another five minutes. Let them get cool before serving.

(Hint: You don't have to eat them all at once. Cantucci stay good for a pretty long time if you keep them in a nice, airtight container.)

B-man

[b-man]

Caponata


Ingredients:

2 LARGE EGGPLANTS
1 Teaspoon SALT
3/4 Cup OLIVE OIL
2 CLOVES GARLIC, CRUSHED
2 ONIONS, CHOPPED
1 Pound PLUM TOMATOES, Quartered
3 CELERY STALKS, DICED
1 Pound CAN PITTED BLACK OLIVES
12 Ounce JAR OLIVE SALAD
1/4 Cup CAPERS
1/2 Cup PINE NUTS
1/4 Cup RED WINE VINEGAR
2 Teaspoon SUGAR
SALT AND PEPPER TO TASTE

Wash and cube unpeeled eggplant. Salt and let stand 1 hour. Squeeze dry.

Saute in oil until soft. Remove. Saute onions and garlic in same oil. Add
tomatoes, olives, and celery. Cook until tender−−15 minutes.

Add eggplant, capers, and pine nuts. In another pan heat vinegar and sugar. When dissolved, pour over eggplant. Season to taste and cook an additional 20 minutes.

Serve hot or cold as relish with dinner or with french bread rounds
as a buffet or cocktail dish.

B-man

[b-man]

Carbonara Sauce


Ingredients:

4 Tablespoon Butter
8 Slice Bacon; cut in 1/4" strips
2 Eggs
2 Egg yolks
1 Teaspoon Red pepper flakes
1 Cup Parmesan cheese
1/2 Cup Heavy cream
1 Teaspoon Salt
Black pepper
1 Pound Spaghetti
8 Quarts water

Cream soft butter.

In another bowl, beat eggs & yolks and whisk until
blended, add 1/2 cup cheese. Heat large casserole dish in 200F oven.

Bring water & salt to boil in large pot.

Meanwhile, fry bacon in skillet over med heat until crisp. Pour off half of fat and stir in red pepper flakes and cream. Bring cream mixture to simmer and keep warm until spaghetti is done.

Transfer cooked spaghetti to heated serving bowl and stir in creamed butter.

Coat well. Stir in hot bacon & cream mixture and finally the beaten eggs
and cheese. The heat of the pasta will cook the raw eggs. Taste and season with salt and pepper. Serve with remaining grated cheese.

B-man

[b-man]

Carote in Crema con Funghi


Ingredients:

1/3 Ounce dried porcini mushrooms
2 Tablespoon unsalted butter
2 Pound small to medium−size carrots, sliced
juice of 1/2 lemon
a pinch of grated nutmeg
salt and pepper
l cup whipping cream
2 Tablespoon chopped fresh chives

Soak the mushrooms in warm water for 30 minutes. Remove, squeeze dry and chop. Strain the water through a fine sieve and set aside.

In a saucepan heat the butter. Add the carrots and, stirring, cook over moderate heat for about 10 minutes.

Season with lemon juice, nutmeg, salt and pepper. Add the mushrooms and stir in the cream. Cover the pan and simmer over low heat for
about 30 minutes or until the cream is partially reduced.

If the sauce is too thick, dilute with a little of the mushroom water. Sprinkle with chives and serve on a warm platter.

B-man

[b-man]

Cavatelli Sausage With Broccoli


Ingredients:

1/2 lb. or 2 cups dried Cavatelli or other small
shell−shaped Italian pasta
1/2 lb. or 3 links sweet Italian Sausage
2 cloves garlic, minced
1 bunch broccoli
1 1/4 cup low−salt chicken broth
1/4 cup raisins
1 tbls. unsalted butter
Parmesan cheese

Squeeze sausage from casings and saute in a heavy skillet or cast iron
frying pan. Stir until no longer pink and sausage has broken down into small chunks.

Remove sausage with slotted spoon leaving juices in pan.

Cut broccoli into 1 inch pieces and saute in juices or drippings from the
sausage. Stir gently til it begins to brown. Add garlic and saute 1 minute
more. Add broth and raisins and simmer until the broccoli is tender, about 3 minutes. Do not over cook.

Finally, add butter and stir to melt. Add, with sausage, to cooked pasta and serve with parmesan cheese.

B-man

[b-man]

Cheese Ravioli


Ingredients:

8 squares of 4 x 4 squares of fresh pasta
3/4 cup ricotta cheese
1/4 cup parmesan cheese
1/4 cup goat cheese
2 cloves garlic, chopped
salt and pepper to taste

Tomato Broth:

2 teaspoons olive oil
3 cloves garlic, chopped
3 shallots, chopped
1/2 cup red wine
1−1/2 cup strong chicken stock
4 very ripe tomatoes, seeded and chopped
2 tablespoons minced sundried tomatoes
1/2 teaspoon cracked black pepper
1 tablespoon chopped basil
1/3 cup parmesan cheese

For the raviolis, in a small bowl mix together ricotta cheese, parmesan
cheese, goat cheese, and garlic and mix well. Season with salt and pepper
and mix well.

Lay 4 of the squares of pasta out on a board and moisten the edges well with water. Place about 1/4 cup of the cheese mixture in the middle of the pasta then top with a square of pasta and crimp the edge well.
Set a side until ready to serve.

For the tomato broth, heat a large saute pan with olive oil until very hot.
Add garlic and shallots and saute until you can smell the aroma about 1
minute.

Add red wine and reduce about 3 minutes until almost dry add chicken
stock and tomatoes and over high heat reduce about 5 minutes.

Add tomatoes, basil and pepper and simmer for about 2 minutes. Season with salt. Keep warm.

To assemble, heat 2 quarts of salted water until boiling, add the raviolis
and cook just until the water comes back to a boil about 2 to 3 minutes.

Place the raviolis into a soup plate then pour the tomato broth over the
raviolis. Serve hot and garnished with parmesan cheese.

B-man

[b-man]

Chicken Valdostano


Ingredients:

2 tablespoons all−purpose flour
6 boneless chicken breasts, pounded to 1/4 inch thickness
1/4 cup unsalted butter or margarine
10 mushrooms, thinly sliced
3/4 cup dry white wine
3/4 cup veal stock (OR chicken stock OR turkey stock)
2 to 3 tablespoons fresh chopped parsley
freshly ground white pepper to taste
6 thin slices prosciutto ham
6 thin slices fontina cheese

Lightly flour chicken breasts, shaking off excess flour. In a large skillet
over low heat, melt butter/margarine. Add chicken and saute until lightly
browned, about 2 minutes each side. Remove with slotted spatula and set
aside.

Increase heat to medium low. Add mushrooms and saute until juices are
rendered, about 4 minutes. Add wine and simmer until reduced by 1/4, about 3 to 4 minutes.

Increase heat to medium high. Add stock, parsley and pepper and simmer until sauce reduced to 1 cup, about 10 minutes.

Reduce heat to low. Top each chicken breast with a slice of prosciutto and
a slice of fontina cheese. Return chicken to skillet and cook just until
cheese melts. Transfer chicken to individual plates and top each with some of the mushroom sauce before serving.

B-man

[b-man]

Chicken Vesuvio (Pollo Alla Vesuvio)


Ingredients:

1 fryer chicken (cut up)
1−1/2 teaspoon basil
1/2 teaspoon salt
Pinch of Rosemary and sage
3 baking potatoes, cut in lengthwise wedges
3 tablespoon chopped fresh parsley
1/3 Cup flour
3/4 teaspoon oregano
1/4 teaspoon each − thyme & pepper
1/2 cup olive oil
3 cloves garlic, minced
3/4 cup dry white wine

Wash and pat chicken dry. Mix flour with all the herbs, salt & pepper. Coat
chicken pieces lightly all over with flour mixture, shaking off excess.

Heat oven to 375 degrees, heat a 12" cast iron skillet over medium heat.

Add Chicken pieces in a single layer. Fry turning occasionally until lightly
brown. Place on paper towels. In same oil, brown potatoes. Pour off all but
2 tablespoons of oil.

Put chicken and potatoes back in skillet. Sprinkle with garlic and parsley. Pour wine over all.

Bake uncovered at 375 degrees for 20 − 25 minutes.

B-man

[b-man]

Cicerchiata


Ingredients:

3 cups all purpose flour
4 extra large eggs
1 tbsp. lemon rind (grated)
4 cups vegetable oil
1 cup honey
2 cups whole hazelnuts
4 squares (4 oz.) semi−sweet chocolate

Place flour in a large bowl, make a well. Add eggs and lemon rind, mix.
Knead till dough is elastic, set aside for 30 minutes.

Take a small amount of dough and roll into a long strip, cut short lengths to form small balls.

In a deep fryer, cook dough pieces until golden.

In a separate pot bring honey to a boil and simmer for 5 minutes. Add chocolate, cook until melted. Remove from heat and add nuts.

Coat balls in honey/chocolate/nut mixture.

In a tube pan, pile honey coated balls around sides. Cool slightly and press balls together.

B-man

[b-man]

Cioppino


Ingredients:

3 cloves garlic, minced
1/4 cup onion, finely chopped
2 tablespoons parsley, chopped
1 cup olive oil
2 cups tomato sauce
1 (28 oz.) can tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram leaves
Salt and pepper to taste
1/2 cup dry sherry
2 rock lobster tails with shells, uncooked, cut into serving pieces
2/3 pound raw shrimp, peeled and deveined
1−1/2 pounds whitefish (haddock, halibut or cod), cut into serving pieces
24 clams in shell, or 3 (7 1/2−oz.) cans minced clams, drained

Cook garlic, onion and parsley in hot olive oil until onion is tender.

Add tomato sauce, tomatoes, oregano and marjoram.

Add 1 1/2 cups water, salt and pepper. Stir. cover tightly. Bring to a boil.

Reduce heat and simmer, uncovered, 20 minutes. Add sherry and simmer another 10 minutes.

Stir in remaining ingredients, adding clams last. Cover. Bring to a boil. Reduce heat and simmer 15 minutes.

Serve hot with Italian or French bread.

B-man

[b-man]

Clams Oregana Basilico


Ingredients:

36 Clams
2 tablespoon Grated Romano cheese
2/3 tablespoon Dry white wine
2 tablespoon Minced fresh Italian parsley

Stuffing:

3 1/2 cup Fresh bread crumbs
Juice of 1/2 Lemon (approx. 2 Tab)
1 tablespoon Fresh basil
1 tablespoon Oregano
1 tablespoon Minced garlic

Combine all stuffing ingredients by mixing with hands. Use more olive oil
if the mixture seems too dry.

Preheat oven to 500 F. Shuck clams and replace meat on half−shells. Pack about 1 heaping tbs. stuffing on each.

Bake in preheated oven for about 10 minutes.

Remove from oven and sprinkle each clam with a few drops of wine.

Return to oven and bake 2 to 3 minutes more, or until lightly browned.

B-man

[b-man]

Conchiglie Tutto Giardino


Ingredients:

1−1/2 Cups Carrots, sliced
1 Cup Chopped Onion
1 Red Onion, chopped
7 Tomatoes, sliced
3 Cups Zucchini, sliced
1 Bell Pepper
1−1/2 Cups White Wine
2 Tablespoons Basil
3 Cloves Garlic
1 Dash Salt
1 Dash Pepper
1 Dash Sugar
1 Tablespoon Flour
6 Oz. Tomato Paste
1/2 Cup Parmesan Cheese
1 Cup Light Cream, (or half and half)
1−1/2 Pounds Shell Pasta

Sautee carrots, onions, parsley, basil, garlic for about 15 min.

Cover and simmer for 15 more min.

Add tomatoes, zucchini, bell pepper, wine, salt, pepper, sugar. Simmer 45 min.

In separate pan, melt 1 Tablespoon butter, add flour. Cook roux over very low heat, whisk in heated cream.

Add tomato paste, whisk until mixture is very smooth. Stir into vegetables along with Parmesan.

Toss mixture with cooked pasta.

B-man

[b-man]

Coniglio Alla Cassia


Ingredients:

3 Pound Rabbit with liver
3 Tablespoon Olive oil
2 Tablespoon Butter; melted
2 Ounce Salt pork; diced
1/3 Pound Onions; peeled and diced
2 Garlic cloves; mashed
2 Bay leaves; crumbled
1/4 Teaspoon Black pepper
6 Tablespoon Dry red wine
1 Large Ripe tomato or
1/2 Cup Canned peeled plum tomatoes; chopped
3/4 Cup hot water
Salt (optional)

Cut the rabbit into 6 pieces. Wash and dry the rabbit well. Chop the liver
into very small pieces.

Combine olive oil, butter and salt pork in a saucepan; heat.

Add onions and cook, to medium brown.

Add rabit pieces and brown for 10 minutes. Add garlic, bay leaves, black pepper, and chopped liver. Stir and cook for 10 minutes.

Add wine, stir, cover and cook for 5 minutes. Uncover.

Add the tomato and the hot water, stir, and cook slowly for about 1 hour.

Test for doneness, do not overcook. Carefully taste for salt (optional) and if needed add just a little at this point.

When rabbit is cooked, cover and keep warm until serving time.

This dish goes well with any pasta. Spoon the sauce over both rabbit and pasta.

B-man

[b-man]

Cozze A Raganati


Ingredients:

4 lbs. of mussels−scrubbed, and cleaned
1−1/2 cups of bread crumbs
1 tsp. of oregano
1 tsp. of black pepper
1/2 cup of parsley−chopped
1/3 cup of olive oil
1 cup of crushed tomatoes
1/2 cup of white wine

Steam open mussels (retain broth), when done discard top shell.

Place mussels in a single layer in a baking dish, scatter bread crumbs, oregano, and parsley over mussels: drizzle with oil, and bake at 450 degrees for 5 minutes.

Mix tomatoes, wine, and mussel broth. Ladle over mussels, and bake
an additional 10 minutes.

B-man

[b-man]

Crab Cioppino



Ingredients:

2 medium sized Dungeness Crabs, 1−1/2 lbs. each
1 lb. Lg. Shrimp, in shells
12 medium sized fresh clams
1 lg. onion, sliced
6 green onions, sliced using part of tops
1 bell pepper, seeded and diced
3 cloves fresh garlic
1 can (16oz) tomato puree
1 can (8oz) tomato sauce
1/3 cup olive oil, extra virgin
1/3 cup fresh parsley, chopped
1 cup dry red or dry white wine
2 cups water
1 bay leaf
1 tbls. salt
1/4 tsp. pepper
1/8 Teaspoon dried rosemary
1/8 tsp. thyme

Using a Dutch oven, heavy frying pan or deep cast iron skillet with cover,
saute the onion, green pepper and garlic in olive oil for about 5 minutes
over medium high heat.

Add parsley, tomato sauce, tomato puree, water, wine, bay leaf, salt, pepper, rosemary, and thyme. Cover and simmer about 1 hour.

Remove garlic.

Clean and crack crab, place in bottom of large pan, at least 8 quart size.

Scrub Clams under running water to remove sand and then lay on top of Crabs.

Cut Shrimp down backs, wash out sand and de−vein. Lay on top of crab and Clams. Pour hot prepared sauce over top of shellfish, cover and simmer very gently until clam shells begin to open, 15 to 25 minutes.

To serve Cioppino, use large soup bowls adding some of each kind of shell
fish. Provide plenty of napkins and Italian bread or sourdough french bread.

B-man

[b-man]

Creamy Champagne Risotto


Ingredients:

2 Tablespoon unsalted butter
1 small onion, finely chopped
2 cups arborio rice
1/2 bottle champagne
3 cups hot beef or chicken stocks
1/2 cup double cream
5 Tablespoon freshly grated parmesan cheese
salt

Melt the butter in a flameproof casserole dish.

Add the onion and fry for 2 minutes.

Stir in the rice and cook for 1 minute.

Add half the champagne, bring to the boil and simmer until is absorbed.

Add a third of the stock and simmer until is absorbed. Repeat the process with the champagne and stock until the rice is just tender and creamy (about 15/20 minutes).

Warm the cream in a small saucepan. When the rice is cooked, stir in the cream and cheese and season with salt.

Serve straight away.

B-man

[b-man]

Duck Scallopine With Dried Cherries And Grappa


Ingredients:

1 magret of duck, double−sided (approximately 1 lb.)
1/2 cup seasoned flour
4 tbsp. virgin olive oil
1/2 cup dried cherries
1/2 cup grappa
1/2 cup dry red wine
1/2 cup chicken stock
2 tbsp. unsalted butter
2 bunches chives, snipped into 1−inch pieces

Split duck breast in half, lengthwise. Leaving fat on, slice magret on bias
until there are six pieces from each breast. Pound each piece to 1/4−inch
thick with a meat mallet and dredge in seasoned flour.

In a 12− to 14−inch saute pan, heat oil until smoking. Add duck pieces and saute until golden−brown, without turning.

Add cherries, grappa, wine, stock and butter and bring to a boil.

Reduce by half, 6 to 7 minutes, and flip duck pieces over.

Cook 30 more seconds, sprinkle with chives and serve with braised red cabbage.

B-man

[b-man]

Eggplant Parmigiana


Ingredients:

2 Small Eggplants; unpeeled cut into 1/4−inch rounds
2 Eggs; lightly beaten
1−1/2 Cup Bread crumbs
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
1 Garlic cloves peeled and halved
3/4 Cup Olive oil
20 Ounce Tomatoes, canned
1/3 Cup Tomato paste
2 Tablespoon Minced basil
1 Teaspoon Salt
1/8 Teaspoon Pepper
1 Cup Grated Parmesan cheese
1/2 Pound Mozzarella cheese; thinly sliced

Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and
pepper. Refrigerate 20 minutes.

In a large saucepan, saute garlic in 2 tablespoons oil for 1−2 minutes.

Remove garlic and add tomatoes, tomato paste, basil, salt and pepper.
Cover and simmer 30 minutes.

Preheat oven to 350F.

Brown eggplant in 1/4−inch oil in a large skillet. Drain on paper
towels.

Put a thin layer of tomato sauce into a baking dish and layer
eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella on top.

Bake, uncovered, for 30 minutes.

B-man

[b-man]

Fagioli E Gabmeri


Ingredients:

1 Pound Dried White Beans, cannellini, Great Northern or navy beans
1/3 Cup Extra Virgin Olive Oil −− Divided
2 Large Garlic Cloves, peeled & Chopped
1 Ounce Pancetta, chopped fine
6 Large Fresh Sage Leaves, −or− 1 Teaspoon Dried Whole Leaf Sage
Salt And Black Pepper, to Taste
1 Tomato, cored/peeled/chopped Fine
1 Pound Medium Shrimp, peeled & deveined

Note: The beans in this recipe will need to be soaked overnight

Put the beans in a non aluminum container and cover with 5 inches of cold
water. Soak overnight and then drain well.

Place them with all other ingredients except the salt and shrimp, in a pot that will comfortably hold them all.

Pour enough cold water over the ingredients to cover them by about 3 inches.

Cook gently at a simmer for about 1 hour or more. The liquid in the beans
should be mostly absorbed by the time they finish cooking and the beans
should be very moist and succulent. Do not let them go dry.

Add the salt to taste. Serve the beans hot, drizzled with olive oil; they are equally good at room temperature.

Sautee the shrimp in the olive oil with a pinch of salt and pepper for about
2 minutes, stirring often. Do not overcook.

Serve the shrimp with warm beans or slightly chilled with room temperature beans.

B-man

[b-man]

Fennel Gratinata


Ingredients:

3 large or 4 to 5 small fennel bulbs
3 Tbs. butter
salt
black pepper, freshly ground
1/4 cup parmigiano−reggiano, freshly grated

Cut the fennel tops where they meet the bulb and discard them. Pare away any bruised or brownish parts from the bult and cut off a thin slice from the bottom.

Cut the bulb in lengthwise slices about 1/4 inch thick and wash by soaking them in cold water.
Preheat oven to 450 degrees farenheit.

Bring to a boil a pot of water large enough to comfortably accommodate the fennel slices. Place the fennel in the boiling water and cook until tender, about 5−10 minutes.

Drain or lift the fennel out of the water carefully so as not to break the slices (some will inevitably break but you can still use them).

In one or more shallow baking dishes or sheet pans, place the fennel in a
single layer. Season with salt and pepper, sprinkle with the parmesan cheese and dot with butter.

Place in the preheated oven and bake until golden brown, about 10−15 minutes.

Remove from the oven and serve at once.

B-man

[b-man]

Fettuccine Alla Genovese


Ingredients:

1−1/2 cups heavy cream
4 cups spinach leaves, rinsed well, drained, and cut into
1 1/2−inch−wide strips
1/2 cup golden or dark raisins, plumped in warm water and drained
1 teaspoon (or to taste) grated lemon zest covered with 2 teaspoons fresh
lemon juice
1/2 cup pine nuts, toasted
Salt and freshly ground pepper
6 to 8 ounces fresh fettuccine

Heat a large pot of salted water to boiling for the pasta.

Heat the cream in a large skillet over medium heat to simmering. Add the
spinach and cook, stirring constantly, until just beginning to wilt. Stir in
the raisins, lemon zest and juice, a few of the pine nuts, and salt and
pepper to taste. Cook, stirring constantly, until slightly thickened. Be
careful the sauce doesn't reduce too much.

Meanwhile, add the pasta to the boiling water and cook until tender, about 2 minutes if the pasta is thin.

Drain the pasta and transfer to a pasta bowl. Add the sauce and quickly toss to combine. Top with the remaining pine nuts. Serve hot.

B-man

[b-man]

Fettuccine With Cream, Basil, and Cheese



Ingredients:

4 Bacon slices; chopped thick
4 Green onions; chopped
1 Cup Whipping cream
1/2 Cup Parmesan; freshly grated
1/2 Cup Romano; freshly grated
1/3 Cup Basil; chopped fresh
1/2 Pound Fettuccine
Salt and freshly ground pepp
Parmesan; freshly grated
Romano; freshly grated

Cook bacon in heavy medium skillet over medium heat until beginning to
brown.

Add green onions and stir until softened, about 1 minute.

Add cream and simmer until beginning to thicken, about 1 minute.

Mix in 1/2 cup Romano cheese, 1/2 cup Parmesan, and chopped fresh basil.

Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper.

Serve immediately, passing additional cheese separately.

B-man

[b-man]

Fettucini Romano Ala Fratelli



Ingredients:

1 Tablespoon Olive oil
3 Cloves garlic, crushed
1/2 Cup White wine
3/4 Cup Half−and−half
1 Cup Romano cheese, grated
1 pound dry spinach fettucini, Cooked
Chopped parsley for garnish

Add the olive oil to a hot 10" pan. Add the garlic, and saute over high heat
for about 1 minute.

Add the wine and simmer for about 2 minutes.

Add the half−and−half, and allow the sauce to come back to the simmer.

Add the Romano cheese, and stir until smooth, about 2 minutes.

To serve: Add the pasta to the pan and toss until coated. Portion onto two plates, and garnish with some chopped parsley.

B-man

[b-man]

Focaccia Florentine


Ingredients:

3 Tablespoon olice oil
2 − 10 Ounce pkg. frozen chopped spinach, thawed/squeezed dry
3 Ounces Canadian bacon, diced
1 1/4 Teaspoon salt
3 Cup all−purpose flour
1 env quick−rise yeast
1 Cup water
1−1/2 Cup shredded Fontina Cheese


Heat 2 tablespoons oil in skillet.

Add spinach, bacon and 1/4 tsp salt; saute until softened, 5 minutes.

Remove from heat.

Combine 1 cup flour, yeast and remaining salt in bowl.

Heat water and remaining oil in saucepan until very warm (125−130 degrees). Gradually beat water mixture into flour mixture.

Beat in 1 1/2 cups flour with wooden spoon, 1/2 cup at a time, to
make soft dough. Knead dough on floured surface until smooth and elastic, 10 minutes, working in remaining flour as needed to prevent sticking.

Shape into ball. Cover; let rest 10 minutes.

Roll dough out on floured surface into 15x11−inch rectangle. Fit in greased
15x11x1− inch jelly−roll pan, gently pushing dough up into corners. With
fingers, make indentations all over surface of dough, pressing almost to
bottom of pan. Scatter spinach over top. Sprinkle with cheese. Cover with
plastic. Let rise in warm place until almost doubled in bulk, 30 minutes.

Bake in 400 oven for 20 to 25 minutes, until lightly browned.

Cut into 12 pieces. Serve warm.

B-man

[b-man]

Focaccia Versiliese


Ingredients:

2 Teaspoon dried yeast
1 Cup warm water
1 Tablespoon olive oil
1 Tablespoon rosemary, chopped
4 sage leaves, torn
3 1/2 Ounce olives, pitted
2 Tablespoon garlic, minced
2 Cup unbleached all−purpose flour
1 Cup corn flour
2 Teaspoon salt
2 Teaspoon olive oil

Stir the yeast into a alrge mixing bowl with the water & let proof for 10
minutes.

Stir in the olive oil, rosemary, sage, olives & garlic. Using a
wooden spoon, mix in the flours & salt & stir until the dough is thick &
smooth. Knead by hand for 8 to 10 minutes until the dough is firm & elastic.

Set the dough in a lightly oiled container, cover with plastic wrap & let
rise until doubled.

Turn the dough onto an oiled 10 1/2" X 15 1/2" baking pan & stretch it to fit. If it won't fit, let it rest for 10 minutes & try
again.

Cover with a towel & leave until it has half risen, about 30 minutes.

30 minutes before baking, preheat oven to 400F. Just before baking, dimple the top of the dough with your fingertips & sprinkle with some extra salt & 2 ts of oil.

Bake for 25 to 30 minutes until golden. Slide off baking sheet onto a rack & let cool for a few minutes before eating warm or at room
temperature.

VARIATION: Focaccia Dolce. Substitute 2 oz raisins & 1 oz pine nuts for the olives, herbs & garlic. Soak the raisins in warm water for 30 minutes before using & toast the pine nuts.


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