Italian Cuisine

[b-man]

Shrimp Oreganato


Ingredients:

2 lbs. medium shrimp, cleaned and shelled
2 cups bread crumbs
2 cloves of garlic−minced
2 tbls. of parsley
1 tsp. paprika
1 teaspoon oregano
1/4 cup olive oil
2 cups chicken broth
2 lemons

Pre−heat oven to 375 degrees.

Combine bread crumbs, oil, garlic, parsley, oregano and paprika in a medium bowl, and mix together well.

Butterfly shrimp and place face up in a baking pan. Place a portion of the bread crumb mixture on top of each shrimp. Pour chicken broth around shrimp, making sure not to cover shrimp and wash away bread crumb mixture.

Place in oven and bake for 15−20 minutes until done. Transfer shrimp to serving plates and pour a little of the juice from the baking pan on top.

Cut lemon into wedges and serve shrimp with lemon wedges.

B-man

[b-man]

Sottoaceti

Ingredients:

1 Head Cauliflower, cored and broken into florets
4 Med. Carrots, peeled and sliced
1 Med. bunch of Celery, washed and sliced
24 Cipolline or pearl onions, peeled
12 Cloves of Garlic, peeled
3 − 4 Cups water
2 − 3 Tbs. Salt
1/2 − 1 Tbs. Sugar
2 Tbs. Pickling Spices
3 − 4 Cups White Vinegar

Prepare the vegetables, and place in a large ceramic or glass container
large enough to hold them and the added liquid.

Bring 4 Cups of water to the boil, then add the salt, sugar and pickling spices. Stir to disolve the salt and sugar, then remove from the heat and pour three cups of the solution over the vegetables, reserving the last cup.

Allow the mixture to steep for about five minutes to blanch the vegetables
slightly, then add three cups of the vinegar. If the resulting brine doesn't
cover the vegetables completely, add equal parts of water and vinegar to
cover.

When the vegetables have cooled, cover the container and refrigerate.

The Sottoaceti is ready to eat after four to five days. If you care to, divide
the vegetables and brine among several canning jars and refrigerate.

Sottoaceti will keep for at least a month, refrigerated.

B-man

[b-man]

Spaghetti E Scampi


Ingredients:

1 lb. Italian Spaghetti, Taglinini, or Linguine
10 oz. Shrimp, peeled and de−veined
4 tbs. extra virgin olive oil
1 tbs. tomato sauce
1 dry hot red chili pepper, crushed
1 cup heavy cream
1 tbs. Curry powder
1 lg. red bell pepper, seeded and diced
Salt to taste

Cook spaghetti in a large pot of boiling salted water until al dente (cooked
just right).

Meanwhile, medium heat olive oil in a heavy skillet or cast iron frying pan. Add shrimp and cook for 2 minutes, turning once. Drain off juices, then pour cream into the skillet, stir in tomato sauce, curry powder, chili pepper and heat to a light boil.

Add shrimp, bell pepper and cook for 2 minutes.

Drain spaghetti (do not rinse) and add it to the skillet containing the
shrimp and spaghetti sauce. Cook for 1 minute over medium heat, stirring
lightly to mix. Salt to taste.

Arrange spaghetti and shrimp on a platter and serve.

B-man

[b-man]

Spumone Di Zabaglione


Ingredients:

6 eggs
1/2 cup sugar
1/2 tsp. nutmeg
1/2 cup marsala
3 tbsp. dark rum
1−1/2 cup heavy cream

Separate the eggs and place the yolks in the top part of a double boiler.

Place the whites in a stainless steel bowl at room temperature. Add sugar
and nutmeg to eggs and beat, off the heat, until it forms ribbons. Add
marsala and rum and place over double boiler. Beat until frothy and foamy and quite firm, about 2 to 3 minutes. Remove to ice bath and cool while whisking.

Beat the cream to soft peaks and fold egg mixture into whites.

Place into ice cream machine and chill according to manufacturer's
instructions. Place in freezer, well covered. When ready to serve, scoop
into balls and garnish with crushed amaretti cookies.

B-man

[b-man]

Steak Alla Pizzaiola



Ingredients:

2 lb. rib roast (4 steaks or club steaks)
2 oz. lard or 3 tablespoons oil
1 clove garlic
red pepper (optional)
1 tablespoon parsley, chopped fine
1 teaspoon salt
freshly ground tomatoes (Italian plum)
1/4 cup dry red wine
2 tablespoon oil

Chop the lard and garlic very fine. Brown in a frying pan, add tomatoes, 1
glass of water, add wine. Cook slowly for 15 minutes. Stir occasionally and then add salt and pepper to taste.

In another pan saute steaks in oil until brown on both sides. Place steak
in sauce and cook in 300F oven for 15 to 20 minutes. Garnish with parsley.

B-man

[b-man]

Straciatella


Ingredients:

2 eggs
4 teaspoons finely grated Parmesan cheese
a pinch of kosher salt, plus 1−1/2 teaspoons
a pinch of freshly grated nutmeg
1 tablespoon all−purpose flour
4 cups chicken stock or beef stock
1 pound spinach or Swiss chard, stemmed and leaves cut
across into narrow strips, optional
freshly ground black pepper, to taste


In a small bowl, stir together the eggs, cheese, pinch of salt, the nutmeg,
and flour try not to get the eggs at all frothy.
NOTE: Use a pot that is large enough to hold the colander over the stock without actually touching it, so that the egg can flow freely into the
soup to form the strings.

In a medium saucepan, bring the stock to a boil. Place a colander with
widely spaced holes over the boiling stock. Pour the egg mixture through the colander. Remove the colander and stir the soup once or twice.

Remove from the heat or, if using the greens, lower the heat and stir them in just to heat through. Remove from the heat and season with salt and pepper.

Serve immediately.

B-man

[b-man]

Stuffed Roasted Peppers


Ingredients:

4 − 7 oz. cans roasted peppers
1 cup seasoned breadcrumbs
8 oz. shredded fontina cheese
3 cloves minced garlic
1/4 cup imported grated romano cheese
A few sprigs of fresh
parsley, chopped fine
Salt and pepper
Flour and beaten eggs (enough to dredge peppers in)
Olive oil to fry peppers in

Drain peppers and rinse with water. Open peppers, splitting in one side, so
that they lay flat on counter. Sprinkle with small amount of breadcrumbs,
reserving most to coat peppers with. Add minced garlic, shredded fontina
cheese, parsley, and grated romano cheese. Roll up peppers, keeping as much filling inside as possible, then dredge in flour, egg, then seasoned bread crumbs and set aside. Heat olive oil on medium−high heat in frypan.

When hot, fry peppers until golden, turning once to brown evenly.

Sprinkle with salt and pepper and serve.

B-man

[b-man]

Tiramisu


Ingredients:

4 tablespoons espresso coffee
1 tablespoon Grappa
3 eggs, separated
1/2 cup sugar
8 ounces Marscapone cheese
24 Savoiardi biscuits
1 ounce sweet chocolate, grated

In a small bowl, combine the coffee and grappa; set aside

In a medium bowl, beat the egg whites until stiff; set aside.

In a large bowl, beat the egg yolks together with the sugar until thick and
lemon−colored. Add the marscapone and blend. Gently fold the egg whites into the cheese mixture.

Place half of the biscuits in the bottom of a 10−inch square baking dish or
larger serving plate. Sprinkle with half of the coffee mixture. Cover with
half of the cheese mixture, and repeat process. Refrigerate tiramisu for 4
hours before serving with grated chocolate.

B-man

[b-man]

Tomato Bruschetta


Ingredients:

1 Loaf Italian bread, halved lengthwise then cut
crosswise diagonally, into 1−in slices
1 Garlic clove; minced
2 Tablespoon Olive oil
2 Large Tomatoes; peeled, seeded, and chopped
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Cup Chopped fresh basil

Toast the bread under the broiler until lightly browned. Combine the garlic
and olive oil and brush over one side of the bread. Spread the tomatoes over the bread. Sprinkle with salt and pepper.

Broil for about 30 seconds to heat the tomatoes. Sprinkle with basil and serve.

B-man

[b-man]

Tonno In Padella


Ingredients:

1/2 ounce dried porcini mushrooms
2 garlic cloves
2 tbls. of parsley − chopped
dash of marjoram
6 anchovy fillets
1 tbl. capers
6 tbls. olive oil
1 tbl. flour
1/4 cup of white wine
Salt
dash of black pepper
4 tuna steaks − skinned
Juice of 1/2 lemon

Soak the porcini in hot water for about an hour. Add the garlic, parsley,
marjoram, anchovies and capers and chop together with the mushrooms.

Heat the oil and the parsley mixture in a large saute pan and saute for a few minutes. Blend in the flour, cook for about 1 minute and then pour in the wine.

Boil a few minutes while stirring. If the sauce is to thick add a little hot water. Add salt and pepper.

Rinse and dry tuna steaks and lay them in the pan in a single layer. Cook for 2 or 3 minutes, depending on their thickness, then turn the steaks over and continue to cook until no blood comes to the surface; test to see if steaks are done, ladle sauce over steaks.

B-man

[b-man]

Torta Di Spinaci


Ingredients:

10 oz. spinach, blanched 1 minute, drained, dried and chopped
2 cups all purpose flour, extra for kneading dough
1/2 cup unsalted butter(4 oz.)
1 egg yoke plus 3 whole eggs, beaten
3 tbs milk
1/4 cup golden raisins, soak 30 minutes in water, drain
3/4 cup heavy cream
1/2 cup grated Parmesan cheese
salt and ground pepper
2 1/2 tbs (1 oz.) Pine nuts

To make dough by hand: Pour flour into a bowl, add salt and the butter.

Using fingertips, work the butter into flour until a crumbly dough forms.
Add the egg yoke and milk, incorporate, and knead dough into a ball.

Wrap in plastic wrap and refrigerate for 1 hour.

Food processor dough: Combine flour and salt in the work bowl and using metal blades process briefly to mix. Add butter and process until the ingredients resemble course meal.

Next add egg yoke and milk and process until dough forms a ball around the blades. Remove dough, shape to ball, wrap in plastic wrap and refrigerate for 1 hour.

Pre−heat oven to 350 degrees. Using 1 tbs. butter, grease a 9 inch tart pan with a removable bottom and then dust with flour. Using a lightly floured board, roll out the dough into a round shape, making it 1 inch larger than the diameter of the pan.

Line the prepared pan with the pastry dough and trim.

In a bowl, combine the blanched, chopped spinach, raisins, whole eggs, cream and Parmesan cheese. Mix well and season with salt and pepper to taste.

Pour into the pastry−lined tart pan and top with the pine nuts. Bake in oven until it is golden, about 40 minutes. Remove, let cool slightly and then transfer to a serving dish.

Serve Torta luke warm or cool.

B-man

[b-man]

Torzelli


Ingredients:

8 sm. chicory heads, still in each bunch
1/2 cup virgin olive oil
Kosher salt
Freshly ground black pepper
Zest of 2 lemons

Bring 6 quarts water to boil and add 2 tbsp. salt. Drop chicory into water
and cook until tender, 4 to 5 minutes. Remove and refresh in cold water
bath. Drain well on towels.

In a 12− to 14−inch saute pan, heat olive oil until smoking. Fry chicory,
still in bunches, until quite brown and crispy. Remove to paper towels and
season with salt, pepper and lemon zest.

B-man

[b-man]

Veal Scaloppine


Ingredients:

6 veal scallops, about 5 ounces each
2 eggs, beaten
2 cups dry breadcrumbs
4 ounces butter or oil
6 ripe tomatoes, peeled, seeded, chopped
3 tablespoons fresh basil
2 tablespoons olive oil

Dip each scallop into the beaten eggs, followed by the breadcrumbs to coat.

Heat butter in a skillet. Fry each scallop until golden, then repeat on
other side; this should take about 5 minutes. Drain on paper towels.

In a bowl, combine the tomatoes with the basil and olive oil.

To serve, place tomatoes on warm or room temperature breaded scallops.

B-man

[b-man]

White Clam Sauce


Ingredients:

2−7 1/2 cans minced clams
4 cloves garlic, minced or chopped
1/4 cup butter or margarine
1/4 cup olive oil
3 tbls. chopped parsley
Grated Parmesan cheese
1 Teaspoon salt

Drain clams, saving 3/4 cup clam juices. Set aside. In a skillet, slowly
heat the olive oil and butter, add garlic and saute until golden. Remove
from heat. Stir in clam liquid, add parsley, salt and bring to a boil.
Reduce heat; simmer uncovered 10 minutes, add clams and simmer 3 minutes longer.

Serve clam sauce hot over cooked spaghetti or other pasta and top
with Parmesan cheese.

This sauce will cover about 1/2 pound of spaghetti or other pasta.

B-man

[b-man]

Zucchini Lasagna


Ingredients:

1 lb. lasagna noodles, cooked
1 16 oz. can (1 lb.) stewed tomatoes
3 or 4 lg. zucchini
grated parmesan cheese
1/2 lb. mozzarella cheese, shredded
3/4 Cup chopped onion
4 to 6 cloves garlic, chopped or minced
1 sm. can tomato paste
1/2 cup sliced mushrooms
1 lb. lean ground beef
1/2 tsp. oregano
1/4 tsp. thyme
1/4 cup fresh basil, chopped
ground pepper
optional: 1/4 cup red wine

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

2. Meanwhile, to make lasagna sauce, saute ground beef, garlic and onion is a large heavy skillet or cast iron frying pan until beef is done. Add sauce, mushrooms, oregano, thyme, basil, wine or 1/4 cup water, touch of pepper and mix well. Simmer 45 to 50 minutes.

3. To prepare Zucchini for this recipe, cut in half or cook whole in a large
covered pot with 1 to 2 inches of water. Boil gently for about 5 minutes,
drain and cut lengthwise into 1/4 inch slices.

4. Grease a 9" x 13" or larger, baking pan. Arrange a first layer of noodles so the ends hang over both sides of the pan. These will be folded back−over the top on the final layer. Next, add a layer of the cooked zucchini, a layer of lasagna sauce, a layer of mozzarella cheese. Repeat. For the top layer, fold the ends of the pasta from the first layer over the top and add more sauce. Top with parmesan cheese and cover with foil.

Bake at 350 degrees for about 35 to 40 minutes, uncover and bake until brown, approximately 10 minutes. Serve this Lasagna recipe with Italian or French bread and have additional Parmesan cheese at the table.

B-man

[b-man]

Zucchini Ripiene Al Prosciutto


Ingredients:

6 medium zucchini
3 eggs
5 to 6 tablespoons dry breadcrumbs
3 tablespoons freshly grated Parmesan
1 tablespoon butter, melted
6 ounces Prosciutto, cut into strips
Salt and pepper
2 tablespoons olive oil

Steam the whole zucchini for approximately 8 minutes, or until tender. Let
cool.

Remove ends and cut zucchini in half. Using a melon baller, scoop out
center of the 12 zucchini boats. Reserve zucchini for another purpose.

Preheat oven to 350 degrees F.

In a small bowl, beat the eggs. Stir in the breadcrumbs, cheese, butter, and ham. Mix well. Transfer mixture to a small skillet and cook until no liquid remains. Season with salt and pepper.

Fill zucchini boats with mixture. Pour the olive oil, plus 2 tablespoons
water into a large baking dish.

Bake for 20 minutes.

B-man

[b-man]

Zuppa d'Aglio


Ingredients:

3 heads Garlic; fresh
1/4 Cup Olive oil
1 Medium Onion; cut up
2 Celery ribs; cut up
1 Cup White wine; dry
1/4 Cup All−purpose flour
1 Gallon Chicken stock
1 Medium Potato; peeled and cut up
1 Cup Whipping cream
10 Basil leaves; fresh, chopped
5 Sprigs thyme leaves; fresh
2 Teaspoon Salt
1 Teaspoon White pepper
1/2 Teaspoon Tabasco
1 Teaspoon Extra virgin olive oil
2 Garlic cloves; sliced very thin


1. Cut the garlic heads in half across and remove the papery outer skin. Put these cut side down on a very hot surface − a griddle or black iron skillet − until they're black. Peel all the garlic completely.

2. Heat the olive oil in a large saucepan and saute the onions, celery, and
the garlic until lightly browned at the edges. Add the wine and bring to a boil.

3. Sprinkle in the flour and stir the pot thoroughly, but don't let it brown.
Add the chicken stock, 1/2 gallon water, and the potato. Whisk about the pot well and bring to a boil. Reduce to a rapid simmer and cook for about an hour and 15 minutes.

4. Strain out the solids from the soup, and puree them in a blender or food processor, along with enough broth to ease things along. Return the puree to the soup and restore the boil. Add the whipping cream, basil, thyme, salt, pepper and Tabasco.

5. Heat the extra virgin olive oil in a skillet very hot. In it toast the
slivers of garlic until brown around the outside.

6 Ladle the soup into bowls and garnish with roasted garlic slivers.
Float a toasted, garlic−buttered slice of French bread on top.

B-man

[Aline]

Chicken Cacciatore

6 boneless chicken breasts
1 large can tomatoes
2 large cans tomato sauce
2 (14 oz) cans pizza sauce
2 can mushrooms
2 diced green peppers
2 diced Spanish onion
5 diced celery sticks
1/2 tsp garlic salt
1/2 tsp basil
3 bay leaves
1 tsp salt
1 tsp pepper
1/2 tsp oregano
3 tbsp parlsey flakes
3 tbsp Italian seasoning
3 tbsp celery salt


Except for chicken, add all ingredients and bring to boil; add chicken and simmer for 1-1/2 hours. Remove chicken and cut in half or quarters; return to sauce. Serve over pasta.

Serves 6 to 8 people.

[patm099]

Italian Turkey Burgers

1/3 cup canned crushed tomatoes
2 Tbsp grated Parmesan cheese
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
1 lb lean ground turkey (or veal)
8 slices Italian bread, toasted
1/2 cup meatless spaghetti sauce, warmed

In a bowl, combine the first six ingredients. Stir in turkey and mix well. Shape into (4) 3/4 inch thick oval shaped patties. Coat grill rack with nonstick cooking spray before starting the grill (indoors or outside) . Grill patties, over med. heat for 6-8 minutes on each side or until meat is no longer pink. Place each patty on a slice of bread and top with spaghetti sawce and another slice of bread. Dress like you would any burger (mayo, lettuce, tomato, onion, etc).

[b-man]

Cannelloni


1 portion (4 ounces) cannelloni
1 1/2 cups Classic tomato sauce

Besciamelle:

1/4 cup margarine or butter
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk

Filling:

1 tablespoon olive oil or cooking oil
8 ounces spinach
1/2 cup chopped onion
1/4 cup snipped fresh parsley
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon pepper
2 ounces sliced prosciutto or ham, chopped (1/2 cup)
1 tablespoon grated Parmesan cheese
1 mozzarella cut in small cubes

Get ready pre-cooked cannelloni.

Prepare classic tomato sauce. Set aside.

For besciamelle sauce, in a small saucepan melt margarine or butter. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Set aside.

For filling, heat oil in a large skillet. Add spinach, onion, parsley,
garlic, salt, and pepper. Cook until tender, then stir in the ham.
Transfer filling to a medium mixing bowl and stir in 3/4 cup of the
Parmesan sauce. Let it cool completely and then stir in mozzarella cheese.

Fill each roll with the filling and place in a greased 3 quart rectangular
baking dish. Once a layer is completed, pour over abundant besciamelle
sauce. Make second row and pour over the rest of the besciamelle sauce,
let cool for a few minutes and then pour over abundant tomato sauce.
Sprinkle with Parmesan cheese. Bake in a preheated 350° oven for 30-35
minutes, or till heated through. Serve immediately.

B-man

[b-man]

Sicilian Swordfish


Ingredients:

Spice Rub:

1 Tbsp garlic powder
1 Tbsp dried basil
1 Tsp fennel seeds, ground in a mortar or spice grinder
1/4 Tsp hot red pepper flakes
1 1/2 Tsp salt
1 Tsp lemon pepper or black pepper

4 swordfish steaks, about 1/2 lb each

Salsa:

1/4 cup chpped pitted Sicilian or other cured black olives
1 cup tomatoes
1/4 cup chopped fresh basil
3 cloves garlic, minced
1/4 Tsp cayenne pepper
2 Tbsp extra-virgin olive oil
Juice of 1/2 lemon
Salt


Prepare a charcoal or gas grill for direct grilling over high heat and oil the grill rack. Coat the fish with oil.

Spice Rub:

Mix garlic powder, basil, fennel seeds, red pepper flakes, salt, and lemon or ground black pepper in a small bowl. Sprinkle both sides of each swordfish steak generously with the spice rub.

Salsa:

Mix olives, tomatoes, basil, garlic, cayenne, oil, and lemon juice together in a bowl. Taste and season with salt. Set aside.

Grill Swordfish directly over heat, turing once, until grill-marked, firm to the touch, and opaque throughout. 3-4 minutes per side. Arrange swordfish steaks on individual plates and top with Salsa or serve with Salsa on the side.

B-man

[b-man]

Sicilian Pasta with Tuna

Ingredients:

2 ounces linguine fini (thin linguine pasta), or pasta as desired
1 (16 ounce) jar green and black olive pasta sauce
1 (6 ounce) can solid white tuna in oil, drained and flaked

Bring a large pot of lightly salted water to a boil. Add pasta; cook as package directs. Drain well.

Meanwhile heat tomato sauce in a medium saucepan, stirring occasionally. Add tuna; simmer about 2 minutes to blend flavors. Spoon over pasta; toss to mix and coat

B-man

[patm099]

To help sauce stick, don't add oil to water when cooking pasta.


Spaghetti with Clams

1 Pound Spaghetti (or Linguine)
3 Pounds Small Clams, Scrubbed And Soaked
3 Cloves Of Garlic, Minced
1/3 Cup Good Quality Olive Oil
1/2 Cup Dry White Wine
1 Small Red Chile, Or Red Pepper Flakes To Taste
Salt & Pepper
1/2 Cup Freshly Chopped Parsley

Cook the pasta in salted boiling water until al dente. Meanwhile, in a medium saucepan, heat the oil. Add the garlic and chile pepper and cook for just about 1 minute. Add the parsley, clams and wine, and cook over medium heat until the clams open, about 5 minutes. Shake the pan occasionally to ensure even heat distribution. Discard any clams that do not open. Drain the pasta, reserving a small cup of pasta water. Add the pasta to the clams and mix well, adding a little of the pasta water if the mixture seems too dry. Serve immediately.

[patm099]

Spaghetti with Creamy Lobster Sauce

1 Clove Garlic, Peeled And Minced
1/4 Cup Finely Chopped Onions
2 Tablespoons Butter
1/2 Cup Brandy (Or Vermouth Or Dry White Wine)
1 (14 oz) Can Crushed Imported Tomatoes
Salt & Pepper
Dash Of Red Pepper Flakes (Optional)
1/4 Cup Heavy Cream
1/4 Cup Chopped, Fresh Parsley
3 Cups Cooked Lobster Meat Chopped Into 1 Inch Pieces
1 Pound Spaghetti


Heat the butter in a saucepan, and once sizzling add the onion and garlic. Cook for about three minutes and then add the brandy. Cook until the brandy has almost completely evaporated. Add the tomatoes, salt, pepper, red pepper flakes, if using, and half the parsley. Cook for about 20 minutes or until thickened. Stir in just enough of the heavy cream to turn the sauce a dark coral pink color. Stir in the lobster meat, and keep warm.

Cook the spaghetti until it is al dente. Drain. Toss the pasta with the lobster sauce, and serve.

[b-man]

SPUMONI BISCOTTI


Ingredients:

2 1/2 C. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 C. softened butter
1 C. granulated sugar
2 eggs
1/2 tsp. almond extract
1/2 tsp. vanilla extract
1 C. shelled pistachios, coarsely chopped
1 C. drained maraschino cherries, patted dry
Melted chocolate

Preheat oven to 325ºF. Line a baking sheet with parchment paper.
Combine flour, baking powder and salt. Beat butter with sugar until
fluffy. Beat in eggs, one at a time; add extracts. Beat in flour
mixture. Stir in cherries and nuts. Shape dough into 2 logs and place on
baking sheets, 3 inches apart. Bake for 40 minutes or until edges start
to brown.

Remove from oven and reduce heat to 250ºF. Allow logs to cool slightly.

Using a serrated knife, cut logs into 1/2 inch thick, diagonal slices.
Transfer slices to baking sheets, standing upright. Bake for 15 to 20
minutes or until edges are golden and cookies are almost completely dry.
Cool on rack.

Melt chocolate in a double boiler. Dip half of each cookie into melted
chocolate; set on wax paper to cool. Store in an airtight container.
Serve with cups of espresso or cappuccino.

B-man

[b-man]

ITALIAN TACOS


Ingredients:

1 1/2 lb. ground beef
3 cream cheese, cubed and softened
1 tsp. salt
1 tsp. chili powder
18 jumbo pasta shells, cooked, rinsed and drained
2 tsp. butter, melted
1 C. taco sauce
2 C. shredded Cheddar cheese
1 1/2 C. crushed tortilla chips
1 C. sour cream
3 green onions, chopped

Preheat oven to 350ºF. In large skillet, brown ground beef; drain
off fat. Add cream cheese, salt and chili powder; simmer for
10 minutes.

Toss shells with butter; fill with meat mixture. Arrange shells in
buttered 13 x 9-inch baking pan. Pour taco sauce over each shell.
Cover with foil; bake for 15 minutes.

Uncover, top with Cheddar cheese and tortilla chips. Bake for
15 minutes more or until bubbly. Top with sour cream and onions.


B-man

[b-man]

KEY'S CAFE ITALIAN HASH

Ingredients:

4 C. hash browns
3/4 C. chopped onions
3/4 C. chopped green bell pepper
3/4 C. chopped sliced mushrooms
3/4 C. chopped tomatoes
1 lb. browned Italian sausage
1/4 tsp. pepper
1/2 tsp. salt
1/2 tsp. garlic

Sauté vegetables in butter until soft. Brown hash browns on both
sides. Add cooked sausage, seasonings and vegetables to the
hash browns and cook for about 10-15 more minutes.

Makes 4-6 servings

B-man

[b-man]

ITALIAN HONEY GRANOLA

This granola is delicious for breakfast, paired with yogurt and
fresh seasonal fruits.

Ingredients:

2 cups rolled oats
1/4 cup light brown sugar
1/4 tsp. ground cinnamon
1/2 cup golden raisins
1/3 cup slivered almonds
4 T. (1/2 stick) unsalted butter
4 T. Italian honey

Preheat an oven to 325°F.

In a bowl, combine the oats, sugar, cinnamon, raisins and almonds,
and toss to mix.

In a saucepan over low heat, melt the butter, add the honey and
stir to blend. Pour over the oat mixture and stir to blend.

Spread the granola out on a baking sheet and bake until golden and
crunchy, 25 to 30 minutes. Cool to room temperature before serving.
Stored in an airtight container, the granola will keep up to 10 days.

Makes about 3 cups.


B-man

[b-man]

LITTLE ITALY SAUSAGE SANDWICHES


Ingredients:

1 lb. sweet Italian sausage links, cut in half lengthwise
1 C. sliced onions
1 (6 oz.) can Italian tomato paste
1 C. water
2 C. mixed salad greens
Italian salad dressing, to taste
4 (6- to 7-inch) French rolls, hollowed out to leave a 1/2-inch shell

Brown sausage with onions; drain. Add tomato paste and water,
mixing well. Bring to a boil; reduce heat. Simmer for 10 minutes.

Mix salad greens and dressing. Divide sausage and greens
evenly among rolls.


B-man

[b-man]

TUNA AND MUSHROOM PASTA (Tonno e Fungi)

Ingredients:

450g (16 oz.) can tuna
1 large onion
90g (3 oz.) butter
90g (3 oz.) button mushrooms
300ml carton cream
2 tablespoons tomato paste
salt
pepper
1 tablespoon chopped parsley

Melt butter in pan, Add peeled and finely chopped onion and drained tuna to pan, stir over medium heat until onion is just tender.

Chop mushrooms in half, add to pan, toss lightly. Stir in cream, tomato paste, season with salt and pepper. Bring sauce to boil, remove from heat immediately, stir in chopped parsley.

Serves 4.

This is delicious served with a salad with lots of lettuce and a simple dressing, also some fresh Italian or French bread for mopping up any sauce. A nice Chianti would be good as well.

B-man

[b-man]

ITALIAN HERB FOCACCIA WITH THREE CHEESES AND CARAMELIZED ONIONS

Ingredients:

2 C. water, at 70ºF
2 tsp. RapidRise yeast
4 to 4 1/2 C. bread or all-purpose flour
1 T. sea salt
1/4 C. olive oil, plus additional for coating dough

Place water and dry yeast in a 5-quart Kitchen Aid mixer bowl. Let sit 5 minutes.

Scoop in bread flour, and add salt and 1/4 cup olive oil. Mix 6-7 minutes. Dough will be sticky but manageable. Cover dough well with olive oil and a damp cloth.

When the dough has risen, take it out of the bowl and place on a 15- x 10-inch baking sheet that has been coated with olive oil. Push the dough outward with your hands. Let the dough rest and repeat until the dough totally covers the baking sheet and doesn't spring back.

Let the dough rest on the baking sheet until it reaches double its size. While waiting, gather the following ingredients:

2 onions, sliced and caramelized (see note)
3/4 C. shredded Asiago cheese
3/4 C. shredded sharp Cheddar cheese
3/4 C. shredded Gruyère cheese
2 T. Italian herb seasoning

When dough has doubled in size, use your fingertips to dimple the dough. Spread caramelized onions, cheeses and herb seasoning on top of dough, and push into the dough. Let the dough rise again until it comes up and over all the ingredients on top. Brush olive oil on top, and bake in a 375ºF oven for 20-25 minutes or until golden brown. Let cool. Slice and serve.

Note: To caramelize onions, heat 2 tablespoons olive oil in a medium sauté pan over medium heat. Add onions and cook, stirring until onions are translucent. Sprinkle onions with 1 tablespoon sugar, salt and pepper to taste. Continue to cook until onions are very soft and well caramelized.

B-man

[b-man]

LIVER WITH ONIONS (Fegato alla Veneziana - Italian)


Ingredients:

500g (1 lb.) calves liver (or lambs fry)
Flour
3 onions
30g (1 oz.) butter
1 T. oil
2 T. oil, extra
Salt, pepper
1 T. chopped parsley
Remove the thin skin around the liver, cut liver into thin strips.

Coat liver with flour and place in sieve or colander; shake away
excess flour. Peel onions, slice thinly. Heat butter and oil in pan, add onions and cook over moderate heat until soft; remove from pan.
Add extra oil, turn heat to high, add liver and cook, stirring constantly, for 2 minutes or until it changes color. Return onions to pan and stir through, add parsley and cook a further 2 minutes. Season with salt and pepper. Serves 4.

B-man

[b-man]

ITALIAN BAKE

Ingredients:

1 lb. hamburger
1 onion, chopped
1 clove garlic, minced
1 small pkg. chopped frozen spinach, thawed
8 oz. ricotta cheese
1 egg beaten
1/4 C. parmesan cheese
1 (14 oz.) can chopped tomatoes
1 tsp. oregano
1 box lasagna noodles
12 oz. shredded mozzarella
1 pkg. Hormel Sliced Pepperoni
1 jar Ragu Thick & Chunky Pasta Sauce

Brown hamburger with onion and garlic. Add pasta sauce,
chopped canned tomatoes and oregano. Set aside.

Mix ricotta cheese, spinach, egg and parmesan cheese
together. Set aside.

Cook lasagna noodles for about 8-10 minutes (al dente).
Layer ingredients as follows: Lasagna noodles, pasta sauce,
ricotta cheese mixture, pepperoni, lasagna noodles, pasta
sauce and mozzarella cheese.

Bake at 350°F for 45 to 60 minutes.

B-man

[b-man]

ITALIAN SHRIMP-SPAGHETTI CASSEROLE


Ingredients:

1/2 lb. butter
1 onion, chopped
2 cloves garlic, chopped
1/2 bell pepper
2 T. crab boil
4 lb. shrimp
1/2 C. parsley, chopped
1 T. garlic powder
2 bay leaves
1 egg
1 lb. spaghetti or other pasta Parmesan cheese

Melt butter. Sauté chopped onion, garlic cloves and bell
pepper. Peel and clean shrimp; add shrimp, parsley, garlic
powder, bay leaves and crab boil, and let simmer for
1/2 hour to 45 minutes.

Boil spaghetti and drain. Beat egg, and add 2 cooking
spoons of sauce to egg. Beat again and pour over spaghetti.
Mix well and add some Parmesan cheese. Add more cheese
(to taste) to shrimp mixture. Pour over spaghetti and mix well.
Put into a casserole dish for 30 minutes at 350 degrees
(covered). Let cool before serving.

B-man

[b-man]

TASTY ITALIAN BEEF (crockpot)


Ingredients:

3 1/2 lb. beef roast, sirloin tip or rump roast
1 (12 oz.) jar Italian Giardiniera, drained
1 (12 oz.) jar pepperoncini peppers
1 envelope zesty Italian salad dressing
1 (10 oz.) can beef broth

Place roast in crockpot. Mix remaining ingredients together, draining oil or water from giardiniera. (Use 1/2 jar of giardiniera and pepperoncini for a mild version.) Add all ingredients to crockpot. Cover and cook on LOW for
18 hours. Yes, that's correct - 18 hours!

Meat will be very tender. Use a fork to pull it apart.

B-man

[b-man]

BISTECCHE DEI POVERI (Poor Man's Steaks)

In Sicily bistecche like these are served as an antipasto, a contorno,
or, when a charcoal fire is going, as one of many dishes in a mixed
grill.

Ingredients:

3 medium eggplants (about 2 pounds)
Salt
1/2 cup olive oil
2 teaspoons oregano
2 tablespoons coarsely chopped fresh mint

Start outdoor grill. Cut the eggplants into lengthwise slices about 1/
4-inch thick. Throw away the outermost, curved slice, which is mostly
skin. Salt eggplant and let stand.

While the eggplants are standing, mix the olive oil with the oregano
and chopped mint leaves.

When the fire is ready, take as many slices as will fit on your grill,
brush them on one side only with the flavored oil, and put them on to
brown oiled-side down. While they are grilling, brush their top sides
with more oil. When done on both sides, remove to a serving platter,
brushing with just a bit more oil, and keep warm until all the slices
are cooked.

Serve hot.

Serves 6.

B-man

[b-man]

RED-WINE SPAGHETTI WITH BROCCOLI

This recipe was inspired by a dish that Italian chef Alessandro Giuntoli made when he was at Osteria del Circo, in New York City.
click photo to enlarge


Ingredients:

1 3/4 lb broccoli, thick stems discarded
1 lb spaghetti
1 (750-ml) bottle red wine (preferably Zinfandel)
1 teaspoon sugar
4 garlic cloves, finely chopped (2 tablespoons)
1/2 teaspoon dried hot red pepper flakes
1/3 cup extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon black pepper
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
Accompaniment: finely grated Parmigiano-Reggiano


Cut broccoli into 1-inch-wide florets (with 1/2 inch of stem). Blanch in a 6- to 8-quart pot of boiling salted water, uncovered, 2 minutes. Transfer with a slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl.

Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Drain in colander and return empty pot to stovetop. Add wine and sugar to pot and boil vigorously 2 minutes. Add spaghetti and shake pot to prevent pasta from sticking.

Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of liquid is absorbed, about 6 minutes (pasta will be al dente).

Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes. Add broccoli, salt, and pepper and cook, stirring, 1 minute.

Increase heat to high and pour spaghetti mixture into skillet, tossing with tongs to combine (skillet will be very full). Cook, stirring, until all of wine is absorbed, about 2 minutes. Remove from heat and stir in cheese. Serve immediately.

Makes 4 main-course or 8 first course servings.

B-man

[b-man]

RIGATONI WITH RED PEPPERS, WILD MUSHROOMS, AND FONTINA

Use the season's first wild mushrooms in this satisfying vegetarian pasta.

Ingredients:

2 tablespoons olive oil
2 large red onions, halved lengthwise, cut crosswise into 1/3-inch-thick slices (about 6 cups)
1 pound assorted wild mushrooms (such as small portobello, oyster, chanterelle, and stemmed shiitake), cut into 1/3-inch-thick slices (about 10 cups)
2 large red bell peppers, cut lengthwise into 1/3-inch-thick strips (about 4 cups)
1 pound rigatoni
3 teaspoons marjoram, divided
1 1/2 cups grated Fontina cheese (about 6 ounces), divided



Heat oil in heavy large pot over high heat. Add onions and cook until soft and beginning to brown, stirring frequently, about 8 minutes. Reduce heat to medium-high. Add mushrooms and sauté until wilted, about 3 minutes.

Add peppers and sauté until just soft, about 5 minutes longer.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.

Add reserved pasta cooking liquid and 2 teaspoons marjoram to skillet and stir, scraping up browned bits. Add drained pasta to sauce and toss to coat. Add 1 cup cheese; stir until melted. Transfer pasta to large bowl; sprinkle with remaining 1/2 cup cheese and 1 teaspoon marjoram.

Makes 6 servings.

B-man

[b-man]

Pasta e Fagioli III

There are many recipes for this traditional Italian mainstay, usually served as a meal. Here's one that is slightly different. If you are in a hurry, substitute the dried beans with 3 (16 ounce) cans white, navy, great northern or cannelini beans.

Yield:s 8 quarts
Prep time: 10 minutes
Cook time: 45 minutes

Calories: 319.14
Calories from Fat: N/A
Total Fat: 1.43 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 59.32 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 17.24 g
Vitamin A: N/A
Vitamin C: N/A


Ingredients:

1 (16 ounce) package dried navy beans
2 stalks celery, diced
1 onion, chopped
1 carrot, diced
1 ham bone
1 (16 ounce) can diced tomatoes
salt and pepper to taste
2 tablespoons chopped fresh parsley
1/2 pound uncooked twist macaroni
3 cloves garlic, minced


1. In a large stock pot combine beans, celery, carrot, ham bone, parsley, salt, pepper and hot pepper flakes. Cover ingregients with water and bring to a boil. Reduce heat and let simmer.

2. In another saucepan, saute diced onion, garlic and parsley in a Tbsp. olive oil. Add diced tomatoes and simmer. Pull meat from bone and dice. Add to tomatoes. Simmer about 15 minutes, add beans with all vegetables. Add additional water if needed and simmer 30 minutes. When all flavors have mingled add al dente pasta and cook 5 minutes. Serve with salad and crusty Italian Bread.

B-man

[b-man]

Italian Riboletta Soup


Riboletta, roughly translated in Italian, means re-boiled minestrone soup with bread slices in it. This is an excellent version, brimming with vegetables, and baked for the final 30 minutes of cooking with parmesan toasts nestled on top.

Serves 8

Prep time: 30 minutes
Cook time: 90 minutes

Calories: 277.10
Calories from Fat: N/A
Total Fat: 7.15 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 39.31 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 13.87 g
Vitamin A: N/A
Vitamin C: N/A


Ingredients:

2 tablespoons olive oil
1 onion, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
1 carrot, chopped
1 bay leaf
1/4 cup chopped parsley
4 cups chicken broth
1 cup water
2 (14.5 ounce) cans stewed tomatoes
1 teaspoon dried thyme
3 cups shredded cabbage
1 potato, peeled and diced
2-1/2 cups cooked white beans
6 slices French or Italian-style bread
1/2 cup grated Parmesan cheese


1. In a large saucepan, heat the olive oil over medium heat. Cook the onions, garlic, celery and carrot until the onion is soft.

2. Stir in bay leaf, parsley, chicken stock, water, tomatoes, thyme, cabbage, potato, and cooked beans. Bring to a simmer and cook for about 40 minutes, or until beans are tender. Season with salt and pepper to taste.

3. Preheat oven to 350 degrees F(1175 degrees C). In a 4 quart casserole dish, place 1/3 of the mixture over the bottom. Layer 3 of the stale pieces of bread over the top. Place another 1/3 of the soup mixture over the bread followed by remaining 3 slices of bread. Top with remaining 1/3 of soup.

4. Sprinkle with Parmesan cheese and bake for 30-40 minutes, or until soup is bubbling and cheese is light golden.


B-man