Italian Cuisine

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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.

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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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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.

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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.

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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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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.

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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.

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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.


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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.

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