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