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).