Italian Cuisine

[b-man]

Frittata Di Zuchine


Ingredients:

4 tablespoons olive oil
1 large onion, coarsely chopped
1 teaspoon fresh thyme, chopped; or 1/2 tsp. dry
1−1/2 pounds zucchini
2 tablespoons Italian parsley or fresh basil, chopped
5 large eggs
1/2 teaspoon salt
freshly milled black pepper
1/2 cup Parmigiano, freshly grated


Preheat broiler.

In a small skillet over medium heat, warm two tablespoons
of the olive oil. Add the onion and the dried thyme, if using, and sautee
until the onion wilts, about five minutes.

Meanwhile, cut off the stems and navels from the zucchini, cut them in half lengthwise, and then cut them crosswise into thin slices. Add the zucchini, cover and cook over medium heat, stirring a few times, until tender but not mushy, 10 to 12 minutes.

Just before the zucchini slices are done, add the fresh thyme, if using, and
the basil or parsley. Place the mixture in a colander to cool and to allow
excess water to drain out, about ten minutes.

Meanwhile, in a bowl, beat the eggs lightly with a fork. Beat in the salt,
pepper to taste, and cheese. Add the drained cooled zucchini and onion.

Pour the remaining two tablespoons olive oil in a flameproof 12−inch skillet or omelet pan and place over medium heat.

When it is hot enough to make the eggs sizzle, pour in the egg mixture, using a fork or spoon to distribute the zucchini evenly.

Immediately reduce the heat to low and cook the frittata gently until it is set, 12 to 15 minutes. Take care not to overcook the eggs or they will lose their delicacy.

To finish cooking, slide the pan under the preheated broiler six inches
from the heat until the top is golden, 0ne to two minutes. Using a spatula
to loosen the edges from the pan, slide the frittata out onto a serving
plate. Serve warm or cold, cut into wedges.

B-man

[b-man]

Frittelle De Corleone


Ingredients:

1/4 Cup Raisins, golden
1/2 Cup Marsala OR 1/2 Cup Sherry
1 Cup Flour, all purpose
1 Pinch Salt
2 Large Egg yolks
1/2 Cup Milk
Oil, vegetable
Sugar, powdered

Soak the raisins in Marsala for 30 minutes.

Drain the raisins, reserving the wine.

Put the flour and salt into a mixing bowl. Stirring very gently with a wooden spoon, gradually blend in the wine until smooth.

Stir in the egg yolks and just enough milk to bring the batter to the consistency of a thick cream sauce.

In a large skillet, heat 1 inch of oil to 375 F.

Using about 3 tablespoons for each fritter, spoon batter into the oil; DO NOT CROWD. Fry the batter until golden, turning once, 4 to 5 minutes.

Drain on paper towels; repeat with remaining batter.

Dust with powdered sugar and serve hot.

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Funghi al Olio e Limone

Ingredients:

2 Tbs olive oil.
1 Lb. white baby mushrooms, stems sliced off even with the
base of the head
2 − 3 cloves garlic, peeled and finely chopped.
Juice of 1/2 lemon.
Salt & freshly ground black pepper.
2 Tbs. flat−leaved Italian parsley, finely chopped.
2 − 4 Tbs. Extra Virgin olive oil.

Heat the olive oil in a large saute pan over high heat, then add the
mushrooms. Saute, shaking the pan vigorously from time to time, for about five minutes, until the mushrooms begin to exude some of their natural juices.

Lower the heat to medium, add the garlic and saute for a couple of more
minutes being careful that the garlic doesn't burn. Squeeze the lemon juice over the mushrooms, taste for seasoning and add salt & pepper to your taste.

Remove from the heat, pour into a glass or ceramic container and stir in the chopped parsley. Add enough additional olive oil to coat the Mushrooms evenly.

Serve at room temperature as part of an antipasto.

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[b-man]

Fusilli Chicken


Ingredients:

1−1/2 lbs chicken breast
1/3 cup Olive oil
1/4 cup butter
2 Tablespoon butter
2 onions finely chopped or 2 shallots
1 stem of fresh fennel
2 whole garlics − crushed
1 cup white wine
1 3/4 cup chicken stock
1/2 cup heavy cream
1 lb. fresh peas − cooked
fresh parsley − chopped
red pepper flakes
1 lb. fusilli

Heat 2 tbsp. sweet butter in a small saucepan and cook the onions, stirring
until light brown. Set aside.

Heat the olive oil in a large skillet. Dredge the pieces of chicken in flour
and salt & pepper. Cook until brown.

Pour the oil & fat from the skillet. Add the butter & garlic to the chicken.

Add the onion & blend. Add the wine and cook about 1 minute. Add the chicken broth. Bring to a boil and cover. Let cook, covered over high heat for about 15 minutes.

Before serving add peas and heavy cream.

Cook fusilli until barely tender.

Pour chicken and peas over fusilli. Garnish with hot red pepper flakes and
plenty of chopped parsley.

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Gnocchi Alla Giordano


Ingredients:

2 pounds Baking potatoes
1 cup All−purpose flour
1 Whole egg plus
1 Egg yolk, lightly beaten
2 tablespoons Unsalted butter, softened
1 teaspoon Salt
Freshly grated Parmesan cheese
Tomato sauce

Boil the potatoes in their jackets, drain, peel and put through a ricer or
food mill.

While the potatoes are still warm, blend in the flour, add the egg, egg yolk, butter and salt.

Place the potato mixture on a floured board and knead lightly; the dough
will be soft. Roll the dough in 1" thick sticks about 10" long. Cut each
roll into 3/4" pieces.

Rub each pieces of dough lightly over the coarse side of a cheese grater.

In a large pot of boiling salted water, cook the gnocchi until they rise to the top of the water. Using a slotted spoon, remove the gnocchi to a warm bowl.

Sprinkle with Parmesan cheese, top with tomato sauce and serve at once.

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Gubana


Ingredients:

1 Recipe strudel pastry
1 Cup walnuts, chopped roughly
1/2 Cup hazelnuts, chopped roughly
Zest of 1 lemon
Zest of 1 orange
1/4 Cup candied citron
1/4 Cup semi−sweet chocolate pieces, roughly chopped
1/4 Cup currants, soaked 1 hour in 1/2 Cup Verduzzo Wine
2 eggs separated
yolks beaten until stiff
1/4 Cup sugar, plus 3 Tbls.

Preheat oven to 375 degrees and grease a cookie sheet.

In a large mixing bowl, combine walnuts, hazelnuts, lemon zest, orange zest, candied citron, chocolate pieces, currants, soaking liquid and stir to
combine.

Add egg whites and 1/4 cup sugar and fold together. Roll pastry out
to a 10 by 16−inch rectangle and position the longest side parallel to the
work surface edge. (south end)

Spoon the filling over the pastry evenly, leaving 2 inches uncovered at the north end.

Roll the pastry up like a jelly roll from south to north so it appears to be a thick pipe. Make a circle of the pipe by attaching the two open ends like a wreath.

Brush with beaten eggs yolks and sprinkle with remaining sugar.

Place on cookie sheet and bake 50 minutes. Allow to cool before cutting.

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Insalata Caprese


Ingredients:

4 large fresh tomatoes, sliced 1/4 inch thick
16 ounces fresh mozzarella cheese, sliced 1/4 inch thick
1/3 cup packed whole leaf fresh basil
4 tablespoons extra virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste
1/4 cup imported olives

On a large platter, arrange tomato and mozzarella slices and basil leaves,
alternating and overlapping each. Drizzle salad with olive oil; Sprinkle
with salt and pepper. Garnish with imported olives.

B-man

[b-man]

Italian Cookies


Ingredients:

3 eggs
1/2 cup orange juice
1 cup sugar
1 cup oil
1 Teaspoon salt
1 tsp. vanilla extract
3 3/4 cups flour
2 tbsp. baking powder
almonds chopped (optional)

In a large bowl, beat eggs, orange juice, and sugar.

Add oil, mix well. Add salt, flour, and baking powder, mix with a wooden spoon. Add vanilla extract and chopped almonds.

Shape dough into two 12" half moon logs and place on an
ungreased cookie sheet.

Bake at 350 degrees F until golden (about 15 minutes). Remove from oven and let cool for awhile.

Cut cookies 1/2 inch thick and re−cook at 450 degrees F until golden on both sides.

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Italian Pepper Sausage


Ingredients:

4 1/2 Pound fresh lean pork
1−1/2 Pound fresh pork fat (fresh pork's)
1 med. onion, chopped
1 large clove garlic, minced
3 Teaspoon salt
1−1/2 Teaspoon freshly ground black pepper
1−1/2 Teaspoon paprika
2 Teaspoon crushed dried red peppers
2 Teaspoon fennel seeds
1/2 Teaspoon crushed bay leaf
1/4 Teaspoon thyme
1/3 Cup red wine or water
Pinch of coriander
2.5 yards sausage casing

Grind the lean and fat pork, onion and garlic. Add the seasonings and mix
thoroughly. Add the wine and mix well. Force through a sausage stuffer into casing, or use in recipes that call for ground sausage out of casings.

Makes 6.5 lb.

B-man

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Italian Tomato Sauce



Ingredients:

2 − 28 ounce cans diced or ground tomatoes or whole
tomatoes NOT packed in puree or sauce
3 tablespoons high−quality olive oil
1 large, thick pork chop or 1−1/2 pounds beef chuck,
steak preferred
1 medium onion, peeled and finely chopped
1 medium carrot, peeled and finely chopped
4 garlic cloves, peeled and crushed
1/2 cup red wine
1−1/2 teaspoons salt
3 tablespoons fresh basil or Italian parsley, chopped
Freshly ground black pepper to taste

If using whole tomatoes, drain them, reserving the liquid and chop. Reserve tomatoes and juice in a bowl.

In a nonreactive Dutch oven, heat the olive oil. Season the chop with salt
and pepper and brown over medium−high heat on both sides, about 8 minutes total.

Remove meat and set aside. Reduce heat to medium−low, add the onion
and carrot and saute until softened, 8 to 10 minutes. Add the garlic and saute for 1 minute.

Return the meat and any accumulated juices to the pot and add the wine. Bring to a simmer, and cook uncovered for 3 minutes.

Add the reserved tomatoes (if using crushed or minced tomatoes, just add
them directly from the can) and the salt and bring back to a simmer.

Reduce heat to low to maintain a slow simmer, partially cover, and cook until the meat is tender, about 45 to 55 minutes, depending on the thickness of the meat.

Remove meat and keep warm. Raise heat to medium and continue cooking sauce for about 5 minutes, or until sauce has thickened.

Stir in the basil and/or parsley and add freshly ground black pepper to
taste (the sauce will be salty at this point; it will taste fine once added
to pasta).

Slice the meat and serve with pasta and sauce.

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[b-man]

Lasagna With Prosciutto


Ingredients:

8 oz. Italian Prosciutto, chopped
8 oz. Lasagna pasta noodles, cooked
16 oz. can whole peeled tomatoes, chopped
1 cup Ricotta cheese
1 cup grated Parmesan cheese
1 lb. Mozzarella cheese, sliced thin
1 medium onion, chopped
1 lb. lean ground beef
4 tbs. fresh basil, chopped
4 cloves garlic, chopped or minced
1/4 tsp. oregano
ground black pepper
1/2 cup dry white wine
2 tbs. olive oil
fresh Basil sprigs for garnish

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

2. To make the lasagna sauce, in a large saucepan or cast iron skillet, over
medium−high high heat, saute the garlic, onion and prosciutto in the olive
oil for 4 minutes. Add the lean beef, oregano, a touch of black pepper and
saute 10 minutes. Add the wine and cook until the wine is almost evaporated. Add tomatoes and basil, reduce heat and simmer sauce 35 to 40 minutes or until most of the liquid has evaporated.

3. Grease a 9" x 12" or larger, baking pan. Arrange a first layer of lasagna noodles, a layer of the beef and prosciutto tomato sauce, Ricotta cheese, parmesan and mozzarella cheese. Add a second alternating layer of noodles, sauce and other ingredients. Repeat until pan is full ending up with a top layer of sauce. Sprinkle with parmesan cheese and bake in a pre−heated oven at 400 degrees for 30 minutes.

Garnish with fresh basil

Tip: When layering the pasta, place bottom layer in pan so the ends lay over the sides of the pan. For the final layer lay the ends from the first layer back−over the top.

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Manicotti


Ingredients:

1 lb. ricotta cheese
1 1/2 lbs. mozzarella cheese (grated), divided
1/4 cup romano cheese (grated)
Salt and pepper
1/4 cup provolone cheese (grated)
Parsley (chopped)
3 eggs
2−3 cups tomato sauce

Combine all ingredients together, except tomato sauce. Mix well.
(Use 1 lb. mozzarella cheese)

Spread some tomato sauce on the bottom of a baking pan. Stuff manicotti
shells and place in pan.

Spread more tomato sauce in between each layer and on the top, followed by 1/2 lb. of just mozzarella cheese.

Bake at 350 degrees F for 3/4 hour.

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

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Manzo Brasato


Ingredients:

2 1/2 lb. Boneless chuck roast, rolled and tied
4 Tbs. flat leaf Italian parsley, roughly chopped
2 Celery stalks, washed and roughly chopped
1 Med. carrot, peeled and roughly chopped
1 Med. yellow onion, peeled and roughly chopped
4 Cloves garlic, peeled
3 − 4 Cups dry red wine
2 − 4 Tbs. olive oil
2 Tbs. tomato paste, dissolved in several Tbs. red wine
salt & freshly ground black pepper
4 Tbs. flat leaf Italian parsley, finely chopped

Place the beef in a bowl or pot large enough to hold it without crowding.
Add the parsley, celery, carrot, onion and garlic. Pour in enough wine to
nearly cover the beef. Cover and allow to marinate for eight hours at room temperature, or overnight in the refrigerator.

At cooking time, remove the beef from the marinade, shaking and scraping off any vegetables that have clung, and pat it dry with paper towels. Reserve the marinade.

Heat a large pot over medium−high heat. When the pot is well
heated, add enough olive oil to cover the bottom, then add the beef, taking care to avoid spattering. Brown the beef all over−−including the
ends−−lowering the heat if necessary as the beef begins to render its own
fat.

When the beef is well browned, pour in the marinade, raise the heat to high, and boil for two or three minutes to evaporate the alcohol from the wine.

Lower the heat to medium−low or even low, depending on your stove, partially cover the pot, then allow the beef and braising liquid to just barely bubble for 2 1/2 to three hours. The beef should be nearly falling apart when done.

At the end of the cooking time, remove the beef to a platter and cover with aluminum foil while you make the sauce.

Raise the heat to medium−high and add the tomato paste dissolved in wine. Stir to combine well with the braising liquid and cook for two to three minutes.

Pour the contents of the pot into a blender or food processor and puree for about one minute. Pour the sauce into a gravy boat, or any other serving piece, taste for salt & pepper and add to your taste.

To serve family−style, carve the beef into slices about 3/4 in. thick and
cover with several tablespoons of sauce. Surround the beef with vegetables.

B-man

[b-man]

Marinara Sauce


Ingredients:

2 cans of Italian plum tomatoes
2 small cans of sauce
1/4 cup olive oil
1 medium onion − chopped
3 garlic cloves − crushed
1/4 cup fresh basil
1 tbl. parsley
Salt & pepper

Heat olive oil in sauce pan − add garlic and chopped onion and saute until
onions are transluscent.

Add tomatoes, tomato sauce, basil, parsley, and salt & pepper and cook slowly for 45 minutes to an hour.

B-man

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Meatballs (Polpette Alla Casalinga)


Ingredients:

2 slices Italian bread, torn into small pieces
1/2 Cup milk
2 Tblsp. finely chopped fresh Italian parsley
2 cloves finely chopped garlic
1 teaspoon salt
1 egg lightly beaten
1 pound beef chuck, ground twice
6 Tblsp. freshly grated Romano cheese
1 Tblsp. olive oil
1/4 teaspoon garlic salt
Freshly ground black pepper
1 Tblsp. oregano

Soak the pieces of bread in 1/2 cup milk for 5 minutes, then squeeze them dry an discard the milk.

In a large mixing bowl, combine the soaked bread, then beaten egg, beef and sausage with the remaining ingredients. Knead the mixture vigorously with both hands or beat with a wooden spoon until all
ingredients are well blended and the mixture is smooth and fluffy.

Shape the mixture into small balls about 1/1/2 inches in diameter. Lay the meatballs out in one layer on a flat tray or baking sheet, cover them with plastic wrap and chill for at least 1 hour.

Heat 1/4 cup of olive or vegetable oil in a heated, heavy 10−12 inch
skillet until a light haze forms over it. Fry the meatballs 5 or 6 at a time
over a moderately high heat, shaking the pan constantly to roll the balls
and keep them round.

In 8 − 10 minutes, the meatballs should be brown outside and show no trace of pink inside. Add more oil to the skillet as needed.

Serve the meatballs hot with tomato sauce.

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Minestrone


Ingredients:

1 Medium carrot, peeled and chopped roughly
1 Celery stalk, chopped roughly
1 Medium onion, peeled and chopped roughly
2 Cloves garlic, peeled
4 Tbs. flat leaf Italian parsley
2−4 fresh sage leaves
Olive oil
2 1/2 quarts water
1 Celery stalk, finely diced
1 Medium carrot, quartered lengthwise and diced
1 Medium onion, peeled and thinly sliced lengthwise
3 Medium all−purpose potatoes, peeled and diced
1/4 head of broccoli, cut into small florets
Rind from a piece of Parmigiano (if available)
1 small zucchini, quartered lengthwise and diced
1 small yellow squash, quartered lengthwise and diced
1 cup peas
Approx. 4 oz. green beans, cut into 1 inch lengths
Approx. 4 oz. yellow beans, cut into 1 inch lengths
1/2 lb. spinach, washed and stems removed
1 19 oz. can Red Kidney Beans, washed and drained
1 19 oz. can Canelinni Beans, washed and drained
1 19 oz. can Chick Peas, washed and drained
Salt & freshly ground black pepper to taste
1 Cup Tubettini, Orzo, or small shell pasta
Freshly grated Parmigiano


Put the carrot, celery, onion, garlic, parsley and sage in the food
processor and pulse about ten times for one second each pulse.

Heat a large soup pot over medium heat, then pour in enough olive oil to cover the bottom.

At the same time, start another large pot filled with six or more quarts of water on high heat, for the pasta.

Pour the chopped vegetables into the pot and saute them for approximately ten minutes, or until they're thoroughly wilted and slightly golden in color.

Add the water, stirring and scraping any bits of vegetables that have
caramelized and stuck to the bottom of the pan.

Add the celery, carrot, onion, potatoes, broccoli, and if you have one, add
the rind from the Parmigiano. Bring the pot to the simmer, and cook gently, stirring occasionally, for ten minutes.

Add the zucchini, yellow squash, peas, green and yellow beans, and continue cooking at the simmer for another ten minutes.

When you've added the vegetables above, start the pasta. Cook until it's al dente, drain and keep warm.

Add the canned beans to the soup and simmer for two or three minutes, just to heat them. Taste the soup for salt and pepper and add to your taste at this time. Spoon a bit of pasta into a bowl, then ladle a good portion of the soup over the pasta.

Garnish with the freshly grated Parmigiano.

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Mostaciolli With Fennel, Mint And Bread Crumbs


Ingredients:

6 tbsp. virgin olive oil
2 cloves garlic
2 fennel bulbs
1−1/2 cups toasted breadcrumbs, divided
1 tbsp. crushed red pepper flakes
1 cup loosely−packed fresh mint leaves
3 to 4 tbsp. extra−virgin olive oil
1 pkg. mostaciolli

Bring 6 quarts water to boil and add 2 tablespoons salt.

Remove tops from the fennel and save. Cut fennel into 1/4−inch batonette.

In a 12−inch to 14−inch saute pan, heat olive oil until smoking. Add garlic and fennel and cook, stirring frequently, until light golden brown and quite soft, about 10 minutes.

Add 1 cup bread crumbs and crushed red pepper flakes and continue
cooking 4 to 5 minutes. Cook pasta according to package instructions until
just al dente and drain well. Pour hot pasta into pan, add mint and toss to
mix well. Pour into warm serving dish, sprinkle with remaining breadcrumbs and reserved fennel tops. Drizzle with extra−virgin olive oil and serve.


B-man

[b-man]

Osso Buco


Ingredients:

8 Large Veal shanks, patted dry
Salt and Pepper, to taste
Flour
7 Teaspoon Unsalted butter
3 Teaspoon Olive oil
1−1/2 Cup Dry white wine
1−1/2 Cup Onion, finely chopped
3/4 Cup Carrots, finely chopped
3/4 Cup Celery, finely chopped
1 Teaspoon Garlic, minced
4 Cup Beef broth
1−1/2 Cup Plum tomatoes, chopped
Bouquet garni
1/2 Teaspoon Salt

Gremolata:

1/2 Cup Fresh parlsey, minced
2 Teaspoon Lemon zest
1 Teaspoon Garlic, minced


Season the veal shanks with salt and pepper and dredge in the flour, shaking off excess.

In a heavy skillet, heat 3 Tbsp butter and 3 Tbsp oil over mod−high heat.

Brown the veal shanks, adding additional butter and oil if necessary.

Transfer the shanks as they are browned to a platter.

Add wine to the skillet, boil the mixture, deglazing the pan, until the liquid is reduced to about a half cup. Reserve in a small bowl.

In a flameproof casserole just large enough to hold the veal shanks in one layer, cook the onion, carrots, celery, and garlic in the remaining 4 Tbsp butter over mod−low heat, stirring occasionally, until the veggies are softened.

Add the shanks and any accumulated juices to the casserole. Add the wine mixture, and enough broth to almost cover the shanks. Spread the tomatoes over the shanks, add the bouquet garni (6 fresh parsley sprigs, 4 fresh thyme sprigs, 1 bay leaf) and salt and pepper to taste.

Bring the liquid to a simmer over moderately high heat. Braise the mixture, covered, in the middle of a preheated 325f oven for 2 hours, or until the veal is tender.

Transfer the veal to an ovenproof serving dish with a slotted spoon. Discard the strings and keep the shanks warm.

Strain pan juices into a saucepan, pressing hard on the solids. Skim off the fat. Boil for about 15 minutes or until reduced to about 3 cups. Baste the shanks in some of the reduced juices, and bake them, basting 3−4 more times, for 10 minutes or until the shanks are glazed.

In a bowl, stir together the parsley, zest, and garlic. Sprinkle the shanks with the gremolata and pour some juice around and over them. Serve the
remaining juices alongside in a boat.

B-man

[b-man]

Panettone


Ingredients:

1 Cup Flour, plus 2 Tbls.
1/8 Teaspoon Salt
1 Package Yeast, dry fast−rising
2 tb, Water, lukewarm
3 Tablespoon Sugar, divided
2 Eggs
8 Teaspoon Margarine
1/2 Teaspoon Orange peel, grated
1/2 Teaspoon Brandy extract
3 Ounce Mixed dried fruit, coarsely chopped

Sift together flour and salt onto sheet of wax paper; set aside.

In small bowl sprinkle yeast over water; add 1 teaspoon sugar and stir to dissolve. Let stand until foamy, about 5 minutes.

In mixing bowl, using electric mixer at medium speed, beat eggs with remaining sugar until frothy; add margarine and beat until well combined.

Continue to beat while adding orange peel and brandy extract. Add yeast mixture, then gradually beat in sifted flour; beat at high speed for 5 minutes.

Add dried fruit, beating until thoroughly combined. Cover bowl with clean damp towel or plastic wrap and let stand in warm draft−free area until dough is doubled in volume, about 30 minutes.

Preheat oven to 400. Spray 3−cup fluted mold with nonstick cooking spray.

Punch dough down, then turn into prepared mold; bake in middle of center
oven rack for 10 minutes. Reduce oven temperature to 325 and bake until top is browned and cake begins to pull away from mold, about 30 minutes longer (cover with foil if Panettone is browning too quickly). Unmold onto wire rack and let cool.

B-man

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Panzanella


Ingredients:

4 3/4" slices stale Italian bread
1 clove garlic, peeled and halved
4 vine−ripened tomatoes, cut into 1" chunks
1 large Bermuda onion, peeled and thinly sliced
1 medium cucumber, peeled and sliced into 1/4" rounds
2 − 4 Tbs. red wine vinegar
4 Tbs. extra virgin olive oil
salt & freshly ground black pepper
4 Tbs. flat leaf Italian parsley, finely chopped
2 Tbs. fresh tarragon, finely chopped


Crumble the bread into rough chunks, and place in a bowl with three or four cups of cold water for about five minutes. While the bread is soaking, rub the inside of the salad bowl with the exposed portions of the garlic.

One fistful at a time, squeeze out as much water as you can from the bread, and add it to the salad bowl.

Break up the bread with a fork, then add the tomatoes, Bermuda onion,
cucumber, red wine vinegar, olive oil, and toss to coat all the ingredients.

Taste for salt & pepper and add them to your taste.

Add the parsley and optional tarragon, divide among four plates and serve
immediately. If you prefer, you can refrigerate the Panzanella for about 1/2 hour before serving. If you plan to do this, though, don't add salt because the salt will leach moisture from the tomatoes.


B-man

[b-man]

Pasta al Forno


Ingredients:

2 lbs. rigatoni
1/4 cup pancetta, very thinly sliced
(if you can't find pancetta, use regular bacon)
2−1/2 lbs. Italian sausage, casing removed (hot or sweet, your preference)
1 onion, chopped
1 carrot, chopped
8 Ounce mixed mushrooms, sliced (variety your preference)
3 tbsp. julienne basil
3 tbsp. chopped parsley
3 lbs. ricotta
1/2 cup heavy cream
1 cup chicken stock
2 cups grated provolone cheese
1−1/2 cups crumbled Gorgonzola cheese (or blue cheese)
1 28−oz can Italian plum tomatoes, drained and chopped
1−1/2 cups grated pecorino Romano cheese (or Parmesan)

Cook pasta in a large pot of boiling, salted water until only halfway
cooked, according to package directions.

Drain, and rinse under cold water to stop cooking. Toss with a minimal amount of olive oil to prevent sticking.

Cook pancetta (or bacon) in large skillet over medium heat until well
browned, and crisp, stirring occasionally, about 10 minutes. Drain on a
paper towel. Add sausage to drippings in skillet and cook, breaking up large pieces, until well browned.

Transfer to paper towel. Pour off all but 3 tbsp. drippings from skillet. Add onion, carrot, mushrooms, basil and parsley. Cook until onion is tender, and mushrooms are golden brown.

Season with salt and pepper and set aside.

Preheat oven to 400 degree F. Spray a large baking pan well with cooking
spray.

Place ricotta in a large bowl. Gradually whisk in cream. Stir in stock. Add
pasta, pancetta, sausage, onion mixture, provolone, Gorgonzola, tomatoes, and 1 cup Romano. Season with salt and pepper and stir well.

Transfer to prepared dish. Sprinkle with remaining Romano. Cover and bake 35 minutes.

Remove cover and bake an additional 20 minutes, or until very golden brown, and bubbly.

B-man

[b-man]

Pasta Alla Caruso


Ingredients:

2 Tbs. Olive Oil
1 Cup Flour, seasoned with a pinch of salt & freshly ground black pepper
1 Lb. Chicken Livers, separated into individual lobes,
all visible fat removed
2 Tbs. Unsalted Butter
1 Lb. assorted mushrooms, Shiitake (stems removed), Portobello, Crimini,
White button, sliced thinly
1 Cup dry red wine
1 28 Oz. Can, peeled Tomatoes
2 Tbs. Flat−leafed Italian Parsley, finely chopped
Salt & freshly ground black pepper
1 Lb. Spaghetti or Perciatelli

Heat a saute pan over high heat, then add the olive oil.

Flour the chicken livers, shaking off any excess and add to the pan. Saute until they are slightly browned and firm.

Remove livers and set aside. Pour off the olive oil, then add the two tablespoons of butter. When the butter has foamed and the foam begins to subside, add the mushrooms, tossing to coat with the butter. Cook for four or five minutes, until the mushrooms begin to give off some of their juices. Add the wine all at once, scraping the bottom of the pan to loosen any caramelized bits of liver and mushroom from the bottom.

Continue, cooking over high heat until the wine has reduced by about half.

Lower the heat, puree the tomatoes through a food mill, or in a food
processor, then add to the mushrooms and wine. Adjust the heat so the
mixture barely simmers.

Slice the chicken livers crosswise into half−inch rounds and add them, with any of their accumulated juices, to the tomato sauce.

Taste for seasoning, add salt and pepper if necessary, then cook over
low heat for about thirty minutes, or until the extraneous juices have
evaporated.

In the meantime, bring a large pot with about six quarts of water to a boil. Add the pasta and cook until al dente. Drain the pasta, divide into four plates, top with the sauce, garnish with the chopped
parsley.

B-man

[b-man]

Pasta Asciutta


Ingredients:

1 pound fettuccine, tagliatelle or trenette pasta noodles
3/4 cup virgin olive oil
12 cloves fresh garlic
1 medium white onion
6 medium Idaho potatoes
1 teaspoon salt
1 teaspoon freshly
ground black pepper
1 cube butter or margarine
1 pound fresh string beans
1−1/2 cups grated Parmesan cheese(good quality)

Peel potatoes and cube(cut to 3/4 to 1 inch pieces).

Boil potatoes in salted water till tender. Do not over−cook.

Meanwhile, steam string beans till tender but still crisp and set aside with potatoes.

In a heavy skillet or cast iron frying pan, heat oil and add halved cloves of garlic and finely chopped onion. Saute till golden crisp.

Meanwhile, cook pasta noodles in salted water with 1 tablespoon olive oil. Cook al dente.

Drain Pasta, add potatoes, string beans and toss gently. Add butter to
heated garlic and onion sauce to melt. Pour sauce over pasta mixture, add
pepper, parmesan cheese and work through very gently. Serve with extra
parmesan cheese and Itaian or French bread.

Options: To add a Pesto flavor, sprinkle with 1/4 cup finely chopped fresh basil and toss gently to coat.

B-man

[b-man]

Pasta con Limone e Pignoli


Ingredients:

1/4 pound angel's hair pasta or capellini
3/4 teaspoon minced garlic
2 tablespoons olive oil
2 tablespoons pine nuts, toasted golden
2 tablespoons fresh lemon juice
1−1/2 teaspoons freshly grated lemon zest
1/4 cup minced flat−leafed parsley leaves


Bring a large saucepan of salted water to a boil for pasta.

In a small saucepan cook garlic in oil over moderately low heat, stirring,
until softened and transfer mixture to a large bowl. Add pine nuts, crushing them lightly with the back of a fork, lemon juice, zest, parsley, and salt and pepper to taste.

Cook pasta in boiling water until al dente and, reserving 2 tablespoons of
the cooking water, drain well. Add pasta with the reserved cooking water to bowl and toss with lemon mixture until it is absorbed.

Serve pasta warm or at room temperature.

B-man

[b-man]

Pasta Dough


Ingredients:

8 eggs
2 tsp. salt
4 cups all purpose flour


In a large bowl, combine eggs & salt. Beat well. Add flour, 1 cup at a time
until dough sticks together but is still soft.

Spread flour on a board, knead dough for 15−20 minutes. Cover and let stand in a warm place for about 1 hour.

Knead for another 5 minutes. Flatten small amounts of dough to form a 2" x 2" square. Coat square in flour and repeatedly run through pasta machine until desired thickness is obtained, or use rolling pin.

Cut paste shape using pasta machine or slice desired shape by hand.

Lay out cut pasta on table covered with a table cloth until dry. Pack in
plastic bags and store in a cool place.

Cook pasta in boiling salted water until tender. Homemade pasta usually
takes less time to cook.

Top with your favorite sauce.

B-man

[b-man]

Pasta E Fagioli


Ingredients:

1/4 cup extra virgin olive oil
6 cloves garlic, minced
1 can (6 ounces) tomato paste
2 cans (15 ounces each) cannellini beans, undrained
2 teaspoons dry basil leaves
3−4 cups boiling water, divided usage
2 cups beef broth
1/3 cup dry red wine
12 ounces ditalini, elbow macaroni, or any short tubular pasta
Salt and pepper to taste
Parmesan cheese, freshly grated
Chopped fresh basil leaves, optional

1. Place olive oil and garlic in a large saucepot (6 quart). Cook over
medium heat just until golden. Add tomato paste and cook 3−4 minutes
stirring occasionally.

2. Puree 1 can of beans in food processor or blender; add to saucepot with remaining beans. Cook 2 minutes; stir in basil. Add 2 cups boiling water, broth, wine, salt and pepper. Increase heat and bring to a boil, stirring occasionally, about 5 minutes. Add pasta. Cook about 8 minutes or until al dente, adding remaining hot water, if needed and stirring occasionally.

3. Serve hot topped with Parmesan and fresh basil, if desired.

B-man

[b-man]

Pasta Faguli


Ingredients:

1 can whole tomatoes (32 oz.)
1/4 cup olive oil
2 cloves garlic (chopped)
3 Tablespoon dried oregano
3 Tablespoon dried parsley
salt to taste
2 cups elbow pasta (cooked)
1/2 can white kitney beans

Puree tomatoes, place in a sauce pan. Add olive oil, garlic and spices.
Bring to a boil. Cover and simmer for 10 minutes. Uncover and simmer for another 10 minutes. Pour sauce over cooked pasta and add beans. Mix, warm and serve.

B-man

[b-man]

Pasta with Wild Mushrooms


Ingredients:

1 oz. (two small packages) dried porcini mushrooms
1/2 Cup dry white wine
4 oz. Pancetta, finely diced
2 Tbs. Unsalted butter
2 Lb. assorted mushrooms (Portobello, Crimini, Common
White, etc.), thinly sliced
2 Shallots, peeled and finely diced
4 sprigs fresh thyme, leaves only
salt & freshly ground black pepper
1/2 Cup heavy cream
1 Lb. long pasta (Spaghetti, linguine, etc.)
4 Tbs. flat leaf Italian parsley, finely chopped

Combine the dried porcini and the wine in a cup or small bowl and soak for thirty minutes.

Fill a large pot with four to six quarts of water and bring to a boil. Heat a large saute pan to medium−high, and add the diced pancetta. Saute until it renders some fat and becomes slightly crisp.

Lower the heat if it seems too high. Add the butter and allow it to melt. When the bubbles have subsided, add the fresh mushrooms. If your saute pan can't accomodate them all at once, do this step in two batches.

Saute the mushrooms until they have given up their juices and the juices have all but evaporated. In the meantime, when the pasta water boils, add the pasta to the water. Stir to be sure the strands are submerged and separated.

Raise the heat to high and add the porcini and wine, being careful at the
bottom of the cup that no sand that might have come from the porcini, gets into the sauce.

If you've cooked the fresh mushrooms in two batches, recombine them now. Add the shallots and thyme and saute, stirring frequently, until the wine has nearly evaporated.

Taste for salt & pepper and add to your taste. Add the cream and allow it to boil until it has reduced and thickened. Remove from the heat.

When the pasta is cooked to the al dente state, drain in a collander and either pour it onto a platter, or divide it among four dishes. Either pour all of the mushroom sauce over the pasta in the platter, or spoon one fourth over each of the dishes. Garnish with the chopped parsley and serve immediately.

B-man

[b-man]

Penne Rigate Con Salsiccia


Ingredients:

6 tablespoons butter
1 small onion, peeled and chopped
1 clove garlic, peeled and finely chopped
1 lb. Italian sausage
1 sprig of fresh rosemary
2/3 cup white wine (only one you would drink)
Pinch of freshly grated nutmeg
Pinch of ground cloves
Salt
Freshly ground black pepper
13 oz. penne pasta
3/4 cup freshly grated good quality Parmesan cheese


Heat the butter and gently fry the onion and garlic. Remove the skin from
the sausages and break up the meat with a fork. Add to the pan and gently fry until well browned. Add the rosemary, and the wine and cook slowly for 10 minutes.

Add the nutmeg, cloves, and salt and pepper. Meanwhile, cook pasta according to directions (al dente) and drain. Mix with the sausage mixture and Parmesan cheese.

B-man

[b-man]

Peperoni Al Vaso


Ingredients:

6 1/2 Pounds Green peppers
12 Basil leaves
4 Cup White−wine vinegar
4 Cup Balsamic vinegar
1 Teaspoon Sugar
4 Teaspoon Salt
4 Clove Garlic, cut in half
4 Clove Garlic, chopped
3 1/2 Ounce Capers
7 Ounce Canned anchovy fillets
Extra virgin olive oil

Wash, core and seed the green peppers and cut into long thin strips.

In a deep casserole, put both vinegars, the sugar, salt and halved garlic cloves.

Bring to a strong boil, then add the green peppers and cook for 10 minutes.

Remove the peppers from the liquid and place on paper towels to dry. Put a layer of green peppers into a glass jar and cover with some chopped garlic, a pinch of capers, a few small anchovy pieces and a few basil leaves.

Add a second layer of green peppers and repeat the process until all the
ingredients have been used. Top with basil. Add fresh oil, a little at a
time, pressing the jar contents down with your fingers to force the oil well
down into the jar and thoroughly coat all the ingredients. At least 1/2−inch
of oil must cover the top and any air pockets must be eliminated.

Seal the jar hermetically and store in a cool dark place for 20 days.

B-man

[b-man]

Pesto Sauce

Ingrerdients:

4 cups fresh basil
1/2 cup olive oil
2 cloves garlic
6 sprigs parsley
Salt and pepper to taste
1/4 cup pine nuts
1/2 cup fresh grated Parmesan or Romano cheese

Place the basil in a blender. Add the oil, garlic parsley, salt, pepper, and
pine nuts. Blend until all are chopped very fine. Remove from the blender
and add the Parmesan or Romano cheese. Toss with pasta.

B-man

[b-man]

Pollo Alla Cacciatora


Ingredients:

2 lbs. chicken parts
6 Tbs. olive oil
1 small carrot
1 stalk celery
1 lb. tomatoes, peeled, seeded, and chopped
salt, pepper
bay leaf
juniper berries
1 glass dry white wine
1 oz. dried mushrooms
1 clove garlic
1/2 cup chicken broth
1 Tbs. chopped parsley

Wash the chicken parts and pat−dry.

Saute the carrot, celery, onion, and garlic in olive oil. When tender, but not crisp, add the chicken parts, salt and pepper, bay leaf, juniper berry and let brown over high flame.

Add the wine and, when it has evaporated, add a few mushrooms, which have been previously re−constituted in warm water, the tomatoes and 1/2 cup broth.

Cook for about 1 hour over medium heat. When ready remove from heat, add the chopped parsley and arrange in a pre−heated serving platter.

Serve.

B-man

[b-man]

Pollo alla Griglia


Ingredients:

1 whole chicken
1 tablespoon coarse sea salt (Kosher salt will work fine)
3−4 leaves of fresh sage
2 cloves garlic
A 10−inch sprig of rosemary
Pepper to taste (go easy)
A quarter cup of olive oil

Split the chicken up the breastbone, squash it flat, and fold the wings up
behind its back.

Strip the leaves from 6 inches of the sprig of rosemary (reserve the rest to serve as a brush) and mince them with the sage, salt and garlic. Once the mixture is reduced to a paste, add a little bit of ground pepper to it, stir half the oil into it, and rub it into the chicken. Let the chicken marinate
for an hour or so.

In the mean time, build a hot fire in your barbecue. Place the chicken on a rack about 6 inches above the coals and grill it, turning it often and basting it with the remaining olive oil. Don't be surprised if the grease from the bird catches fire −− merely lift it out of the way until the flames subside.

The chicken will take an hour or slightly more to cook; it will be done when the meat begins to pull up along the drumsticks and the juices run clear if you insert a skewer into the hip joint.

B-man

[b-man]

Porchetta


Ingredients:

6 fresh Sage leaves
4 sprigs fresh Rosemary, leaves only
4 cloves garlic, peeled
1 Bay leaf
Salt & freshly ground black pepper
2 Tbs. Olive Oil
3 1/2 Lb. Boneless loin of pork
Salt
4 Tbs. Olive Oil

Chop the herbs, garlic, salt & pepper, either by hand or in a food
processor. Add enough olive oil to make the mixture into a paste.

Untie the pork loin and lay flat, boned (rough) side facing up. Spread
generously with the herb mixture, then sprinkle generously with more freshly ground black pepper. Re−tie the roast with kitchen twine. You can do this the evening before you plan to serve the roast, or earlier in the day.

Put the roast in a heavy pot just large enough to accomodate it, and add
just enough water to barely cover it.

Add about 1 Tbs. salt to the pot and bring to the boil, skimming off any scum that rises to the surface.

When the water boils, lower the heat to medium, so it's not boiling, but
bubbling fairly briskly. Cook until the water boils off−−about one hour.

Add enough olive oil to coat the bottom of the pan, and continue cooking
over medium heat and, when the roast develops an nice crust all over, remove to a warm platter and allow it to rest for approximately fifteen minutes.

B-man

[b-man]

Ragu Alla Bolognese


Ingredient:

1/3 pound of ground veal
1/3 pound of ground beef
1/4 pound bacon
1 tablespoon butter
1 onion, 1 carot, 1 celery stalk
1/4 cup of red wine
tomato sauce
1/2 cup broth
milk
salt and pepper

Chop in fine pieces the onion, carrot, celery and bacon.

Place everything in a saucepan, add the meats and mix well. Add the butter and cook over a slow fire, then add the wine and 1/4 cup broth.

When the broth is absorbed add another 1/4 cup broth and let it evaporate. Add a bit of tomato sauce, salt and pepper. Cover the meat with a bit of boiling milk and continue cooking until it has been absorbed.

This sauce can be used on all types of pasta.

B-man

[b-man]

Ratatouille Nicoise


Ingredients:

1/3 cup olive oil
2 or more cloves of garlic, chopped
1 large onion, sliced
2 zucchini, scrubbed
1 small eggplant
3 tablespoons flour
2 green peppers, seeded & cut into strips
1 #2 can Italian plum tomatoes
salt and pepper
1 tablespoon capers, drained & chopped

Heat oil in large skillet, add garlic and onion, and saute. Slice the
zucchini and peel & cube eggplant. Flour the pieces lightly. Add vegetables
to the skillet, cover and cook slowly − 1 hour.

Add tomatoes and simmer uncovered until mixture thickens...salt & pepper, and add capers in the last 15 minutes of cooking.

B-man

[b-man]

Ribollita


Ingredients:

1 Cup dried cannellini, great northern or navy beans
1 Lb. Savoy cabbage, roughly chopped
1/4 Cup Extra Virgin Olive Oil
1 medium onion, finely chopped
1 Tbs. tomato paste
1 stalk celery, finely chopped
1 carrot, peeled and finely chopped
6 − 8 Cups water (or a combination of chicken broth and water)
1 Tbs. fresh thyme, finely chopped
salt & freshly ground black pepper
4 − 1" thick slices Italian (preferrably Tuscan) bread
2 Cloves garlic, peeled and halved


The day before you plan to prepare the soup, soak the beans in about 1 quart of cold water for approximately 12 hours.

When you're ready to cook, drain the beans and reserve.

Heat about 3 Tbs. of the olive oil in a large saucepan set over low heat.

Add the onion and stir until it has become wilted; about 5 minutes. Add the
tomato paste, celery and carrots. Cook, stirring often for another 5 to 10
minutes until the celery softens.

Add the cabbage, stirring to coat with the olive oil, then add the water (or
water and broth), beans and thyme. Season to your taste with salt and pepper and bring to the boil. When the soup reaches the boil, reduce the heat to low, cover and cook gently for about two hours.

While the soup is simmering, pre−heat the oven to 350 f. Toast the bread
until golden, then remove, rub with the garlic halves, and reserve.

When the soup has cooked for two hours, crumble the bread roughly into the pot, stir and allow the soup to stand−−off the heat−−until completely cool, then refrigerate.

Before serving, the next day, return the soup pot to the stove and bring to
the boil, stirring constantly to prevent sticking. Taste once again for salt
and pepper and either pour the soup into a tureen to bring to the table, or
ladle into individual soup dishes. Garnish each dish with approximately 1
Tbs. of the remaining olive oil.

B-man

[b-man]

Risotto A L'asparigi


Ingredients:

2 cups Italian rice (Risotto Arborio)
1/2 cup salted butter, or 1/4 cup olive oil
2 Tablespoon dried parsley
1 whole red onion (chopped)
5−6 cups chicken stock
20 asparagus spears
1/4 cup olive oil
3 cloves garlic (minced)
8 Tablespoon parmigano cheese (grated)

Rice Preparation: In a sauce pan, melt butter or add 1/4 cup olive oil. Add onions and parsley. Cook until onion is transparent.

Turn heat to high, add rice. Add 3 ladles of hot chicken stock into rice,
stir constantly until liquid is absorbed. Continue adding stock (3 ladles at
a time) and stir until rice is tender.

Rice should be sticky and no liquid should remain. Rice should be firm like
putting or custard. Put rice aside.

Asparagus Preparation: In a fry pan, add 1/4 cup olive oil and garlic. Cook until garlic is golden.

Cut asparagus into 1 inch diagonal pieces, leave 5−6 spears uncut, will be
used for garnish. On medium/high setting, cook asparagus (both cut & whole) uncovered for 3 minutes. Add 1/4 cup chicken stock, salt & pepper to taste.

Continue cooking covered until tender.

Final Preparation: Add asparagus to rice. Place back on stove, add the cheese and stir. Add more cheese if desired.

Place rice on a serving dish and garnish with whole cooked asparagus spears.

B-man

[b-man]

Risotto alla Parmigiana


Ingredients:

2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, finely chopped
1 pound Arborio rice
6 cups chicken stock, hot
2 tablespoons butter
3 ounces Parmagiano Reggiano cheese, coarsely grated

Heat the butter and oil in a large, straight−sided saute pan or saucepan.

Add the onion, and saute until soft, without browning.

Add the rice, and saute for 2 minutes until the rice is well−coated. Ladle
1/2 cup of stock into the rice, stirring constantly, until all the liquid is
absorbed and the rice is almost dry.

Add more stock, 1/2 cup at a time, until it's all absorbed by the rice and the rice is al dente.

The rice should be very moist and creamy, but not runny; the rice should be firm but tender, not crunchy.

Remove from heat, and stir in the raw butter and the Parmagiano cheese. Salt to taste, and serve immediately.

B-man

[b-man]

Scallops In Creamy Pesto


Ingredients:

1 tbl. unsalted butter
1 clove of garlic − minced
1 small onion−diced
1/4 cup dry white wine
1/2 cup fish or chicken stock
1 tbl. fresh basil− minced
1 lb. large scallops
1/3 cup half−and−half

Melt the butter in a large skillet over medium heat. Add the garlic and
onion and cook about 5 minutes, until the onion is translucent. Stir in the
wine, stock, and basil; add the scallops and simmer for 5 minutes, or until
they are no longer opaque.

Using a slotted spoon, remove the scallops from the pan and keep warm.

Add the half−and−half to the poaching liquid and bring the sauce to a boil. Simmer rapidly for about 10 minutes, or until the sauce is the consistency of heavy cream.
Strain the sauce through a sieve.

Combine the sauce and scallops and toss to coat.

B-man