Italian Cuisine

[b-man]

Baked Ziti



Ingredients:

Salt and pepper
1 pound Italian sausage, preferably bulk or ground meat of any
type, or a combination
1 large onion, diced
1 tablespoon minced garlic, optional
1 (28-ounce can) tomatoes, chopped, with liquid
1 pound ziti or other large cut pasta
1 pound mozzarella, grated or chopped
Olive oil or butter as needed
1/2 cup freshly grated Parmesan, optional

1. Bring large pot of water to boil; salt it. Heat oven to 400F.

2. Distribute meat in large skillet over medium high heat and cook,
undisturbed, until browned on one side, about 5 minutes. Stir,
cook another 2 minutes undisturbed, then add the onion and
garlic, if using. Lower heat to medium and continue to cook,
stirring occasionally, until vegetables are soft; add tomatoes
and bring to a boil. Simmer while cooking pasta, stirring and
seasoning with salt and pepper to taste; do not let sauce become
too thick.

3. Cook pasta until just tender; it should still be too hard to
eat. Drain it (do not shake the colander; allow some water to
cling to the noodles) and toss it with the sauce and half the
mozzarella. Grease a 9-by-13-inch baking dish and spoon mixture
into it. Top with remaining mozzarella and the Parmesan if
using. Bake until top is browned and cheese bubbly, 20 to 30
minutes.

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

[b-man]

Italian Macaroni And Cheese Bake


Ingredients:

8 ounces uncooked ziti or other tubular pasta (about 2 1/4 cups)
1 package (9 ounces) frozen broccoli cuts
2 cups (8 ounces) shredded mozzarella cheese
1 clove garlic - finely chopped
1 jar (17 ounces) Alfredo pasta sauce
1 can (14.5 ounces) Italian-style diced tomatoes - undrained
2 teaspoons butter or margarine - melted
2 Tablespoons Italian-style dry bread crumbs

1. Preheat oven to 350 degrees F. Cook pasta as directed on package - except add broccoli during last minute of cooking pasta. Drain well.

2. Stir together pasta/broccoli mixture, cheese, garlic, Alfredo pasta sauce and tomatoes in same saucepan that pasta was cooked in.

3. Spray 2 quart casserole with non-stick cooking spray. Spoon pasta mixture into casserole.

4. Stir together melted butter and bread crumbs. Sprinkle over pasta mixture.

5. Bake about 20 minutes or until hot and top is golden brown.

Serves 5

B-man

[Kitchen Witch]

Fried Baccala, Roman Style
Italian soul food-the unique flavor of salt cod wrapped in a thin veil of crisp batter.

1/2 lb. boneless salt cod fillets

0 YEAST BATTER
1 cup warm water
2 tsp. active dry yeast
1 Tbsp. extra virgin olive oil
1 cup all-purpose flour
1 tsp. kosher salt
0 blended vegetable-olive oil, as needed
0 kosher salt
0 lemon wedges or
0 tarragon vinegar



1 Soak the salt cod in a large bowl of cold water in the refrigerator from 24 to 36 hours, (change the water several times) depending in the thickness and saltiness of the fish.

2 To make the yeast batter, place the water in a medium mixing bowl. Stir in the yeast until dissolved. Let stand in a warm place 10 minutes. Stir in olive oil. Add the flour and salt all at once. Whisk until smooth with just a few remaining lumps. Cover with a kitchen towel and let stand 30 minutes to 1 hour before using.

3 Heat a large saucepan of water to simmering over high heat. Remove the salt cod from the soaking liquid and rinse it briefly under cold running water. Cut into 4 pieces. Slip into the water, reduce the heat to low and simmer 10 minutes. Remove with a slotted spoon to paper towels to drain. Cool to room temperature.

4 Pour enough of the oil into a heavy large skillet to fill 1/2 inch. Heat the oil over medium-high heat until a drop of batter sizzles immediately upon hitting the oil. Place the pieces of fish one at a time in the bowl of batter. Turn to coat all sides. Let excess batter drip back into the bowl and carefully slip the fillet into the oil. Repeat quickly, with the remaining fillets. Fry, turning the fillets once, until golden brown and crisp on both sides, about 4 minutes. Drain on paper towels.

Serve very hot, passing salt and lemon wedges or tarragon vinegar separately. Makes 4 servings

NOTE: Prepare through step 3 up to 1 day in advance. Refrigerate the batter and poached fillets separately. Bring both to room temperature before continuing.

[Kitchen Witch]

Budino Di Ricotta

This is an Italian ricotta cheese "pudding".

(4 servings)

1/2 lb ricotta
1/4 cup grated milk chocolate
1/4 cup finely chopped walnuts
2 tbsp cream, approximately


Put ricotta, chocolate and nuts into food processor and blend thoroughly. Add enough cream to make a smooth consistency.

Serve in sherbet glasses with cookies.

[figbrat_1]

what does blanched mean thanx rose

[Kitchen Witch]

Rose - I have posted BLANCHING for you in the COOKING TIPS forum. I hope it helps you.

Kitchen Witch

[Poutine]

Here's a decent Piemonte recipe for you and your friends.
I made this during the Olympics (because it is from the region Torino is in).
Think fondue, but with olive oil instead of cheese. Have your skewers at the ready and make sure the oil is hot when you serve it.
• 1 1/2 cups olive oil
• 6 cloves garlic, finely chopped
• 1/2 cup melted butter
• 1 2oz tin of anchovies, finely chopped
Heat 1/4 cup of olive oil in a medium sized frying pan. Add your garlic and fry over medium heat until the garlic just starts to turn brown. Remove from heat.
Add remaining olive oil, butter, and anchovies. Mix well. Return to heat.
Skewer fresh veggies (asparagus is my favourite) &/or bread (use the bread as a saucer for catching the drips off of the veggies) and dunk 'til your heart's content.
Makes 2 cups

From: http://www.accidentalhedonist.com/in...16/bagna_cauda

[Kitchen Witch]

Budino Di Ricotta

This is an Italian ricotta cheese "pudding".

(4 servings)

1/2 lb ricotta
1/4 cup grated milk chocolate
1/4 cup finely chopped walnuts
2 tbsp cream, approximately


Put ricotta, chocolate and nuts into food processor and blend thoroughly. Add enough cream to make a smooth consistency.

Serve in sherbet glasses with cookies.

[Kitchen Witch]

Pasta with Uncooked Tomato, Basil and Mozzarella Sauce


1 1/2 pounds ripe tomatoes (about 3), seeded and chopped
2 garlic cloves, minced
1/2 cup packed fresh basil leaves, chopped coarse
1/2 pound fresh or processed mozzarella, diced
1/2 cup extra-virgin olive oil
2 tablespoons balsamic or red-wine vinegar
Salt and freshly ground black pepper
1 pound dried shaped-pasta of choice, i.e. penne, farfelle, rigatoni or medium shells


In a large bowl combine the tomatoes, garlic, basil, mozzarella, oil, vinegar, salt and pepper to taste and let the sauce stand, covered at room temperature for at least 1 hour and up to 4 hours. Just before serving, in a kettle of boiling salted water cook the pasta until it is al dente, drain it well, and add to the sauce. Toss the pasta well with the sauce. Adjust seasoning with salt and pepper.

[Kitchen Witch]

Lemon Spaghetti


1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves


Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

[Kitchen Witch]

Baked Ziti


1 pound dried ziti pasta
Kosher salt
3 1/2 cups Quick Tomato Sauce, recipe follows
1 pound fresh mozzarella, half cut into 1/2-inch cubes and half thinly sliced
3/4 cup freshly grated Parmesan, divided
1/2 teaspoon freshly ground black pepper
Pinch red pepper flakes

Preheat the oven to 400 degrees F.
Bring a large pot of water to a boil, salt generously, and boil the pasta until al dente, tender but still slightly firm. Drain.
Toss the cooked pasta with the marinara sauce, cubed mozzarella, half the Parmesan cheese, black pepper, and pepper flakes. Transfer the pasta to an oiled 9 by 13-inch baking dish. Cover the top of the pasta with the sliced mozzarella, and sprinkle with the remaining Parmesan. Bake until lightly browned and hot, about 30 minutes. Serve immediately.


Quick Tomato Sauce:
2 tablespoons extra-virgin olive oil
1 pound sweet and or spicy Italian sausages, casing removed and crumbled
1/4 medium onion, diced (about 3 tablespoons)
3 cloves garlic, chopped
3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), roughly chopped
Sprig fresh thyme
Sprig fresh basil
2 teaspoons kosher salt
Freshly ground black pepper

Heat the oil in a medium saucepan over medium-high heat. Cook the sausage until beginning to brown, about 3 minutes. Add the onion and garlic, stirring, until lightly browned, about 3 minutes more. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

[Kitchen Witch]

Fettuccine in the Style of Alfredo: Fettuccine Alfredo


3/4 pound egg fettuccine
1/2 cup butter, cut into 1/2-inch dice
1/4 cup freshly grated Parmigiano-Reggiano
Salt and pepper

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the fettuccine in the boiling water according to the package directions, until tender yet al dente. Drain the pasta, reserving the pasta water, and place in a large, heated bowl.
Add the diced butter and grated cheese and toss with tongs or other utensil until the butter and cheese have melted, adding a splash or two of the pasta cooking water to keep the mixture from getting too "tight". Season with salt and pepper, to taste, and serve immediately.

[Kitchen Witch]

MOSTACCIOLI AND SHRIMP WITH TANGERINE-BASIL SAUCE


1 pound Mostaccioli, Ziti, or other medium pasta shape, uncooked
5 1/2 cups tangerine juice
OR
5 1/2 cups orange juice, divided
1 large yellow onion, minced
1 tablespoon minced, seeded jalapeño pepper
2 bay leaves
2 tablespoons minced garlic, divided
1 tablespoon olive oil
OR
1 tablespoon vegetable oil
1 medium red onion, thinly sliced
1 pound medium shrimp, peeled and deveined
Salt and freshly ground pepper, to taste
1 cup diced Brie cheese (about 4 ounces)
2 tablespoons thinly sliced basil leaves
1 cup tangerine segments
OR
1 cup orange segments
1/3 cup slivered almonds, lightly toasted

1. Combine 5 cups of the tangerine or orange juice, the yellow onion, jalapeño, bay leaves and 1 tablespoon of garlic in a medium saucepan. Bring to a boil and cook until liquid is reduced by two-thirds. Remove the bay leaves. Allow to cool. Transfer juice mixture to a blender and blend until smooth. Add salt and pepper to taste and set aside.

2. Prepare pasta according to package directions. While pasta is cooking, add the oil, red onion and shrimp to a medium skillet. Sauté 1 minute. Add the remaining 1/2 cup tangerine or orange juice to the skillet and cook over low heat.

3. Drain the pasta, return it to the pot and add the reserved orange sauce and the shrimp mixture. Cook over low heat 1 minute. Stir in the Brie and basil. Stir until the Brie is melted. Transfer to a serving bowl. Garnish with orange segments and toasted almonds. Serve immediately.

Serves 4 to 6

[Kitchen Witch]

PASTA WITH PANCETTA, SAUSAGE AND TWO CHEESES

SERVES 4



* 3 cups ricotta cheese, about 1 pound, drained through a fine strainer for about 30 minutes
* 1 pound penne rigata, ziti or similar pasta
* 3 tablespoons olive oil
* 2 ounces pancetta, chopped
* 1/2 pound sweet Italian bulk sausage, or links with casing removed
* 2 tablespoons finely chopped fresh garlic
* 4 fresh sage leaves, finely chopped, about 2 tablespoons (or use one-half the amount dried rubbed sage)
* Salt and pepper to taste
* Red pepper flakes (optional)
* 1/4 cup freshly grated Romano cheese, more for optional garnish

Cook the pasta according to package directions for al dente.

Meanwhile, heat a large sauté pan over medium-high heat. Add the oil, then the pancetta and sausage. Brown, breaking up the sausage as it cooks, about 4 minutes. Remove all but 1 or 2 tablespoons of the oil from the pan. Add the garlic and sauté another minute. Vigorously stir the ricotta cheese until smooth. Add to the pan with the sage, salt and pepper. Stir until the cheese combines with the sausage. If desired, add the pepper flakes. Drain the pasta, reserving about 1/2 cup of the cooking liquid. Add the pasta to the sauce with as much of the liquid as needed to loosen the sauce. Add the Romano cheese and toss well for about 1 minute. Remove from heat and serve immediately, passing more Romano separately.

[philly29]

Ingredients for Veal Or Pork Chops, Italian

* 6 good sized veal or pork chops
* 2 cups canned or fresh mushrooms
* 2 tablespoons vinegar
* 1-½ cups water
* 2 cloves
* Few grains mace
* ½ teaspoon salt
* 2 tablespoons corn oil
* 1 teaspoon corn syrup
* 1 tablespoon Argo or Kingsford's Cornstarch
* ½ cup canned tomato
* ½ tablespoon lemon juice

Instructions

1. Italian Recipe, Broil the chops as usual.
2. In the meantime cook the mushrooms five minutes in the vinegar and water with the cloves, mace and salt.
3. Then slice, put in a saucepan with the corn oil and corn syrup, cook five minutes, add the cornstarch, the tomato, lemon juice and season to taste with salt and pepper.
4. Put the chops on a platter, pour the sauce over and serve with boiled rice.

[crissybird]

Do you have a copycat recipe of Olive Garden's Seafood Alfredo? The sauce in that seems different than the normal Fettuchini Alfredo?

[Kitchen Witch]

would either of these help?

Olive Garden Seafood Torcello


1 pound Cod fillets
6 ounces Clams, canned, drained and chopped
6 ounces Shrimp, or Langostinos, cooked
6 ounces Crabmeat, pick over
6 ounces pasta, Dry radiatore or spirelli, cooked

BECHAMEL SAUCE
3 tablespoons Butter or margarine
3 1/2 tablespoons All-purpose flour
2 cups Whole milk
1/2 teaspoon Salt
2 tablespoons Olive oil
2 teaspoons Garlic, minced
1/2 cup Sherry, not dry
1 tablespoon Parsley, chopped
2 quarts Boiling water, salted


Preheat the oven to 400~. Line a baking sheet with foil and spray with cooking spray. Bake the cod fillets, uncovered, for 5 to 6 minutes, only until the cod flakes easily. Remove from the oven immediately to prevent overcooking. When cooled, break the fillets in half, lengthwise, then break each half into approximately 1" pieces and set aside.

SAUCE-In a heavy non-aluminum 3-qt pot, melt the butter, add the flour and cook on moderate heat for 3 minutes, stirring constantly with a wire whisk. Do not allow the flour to brown. Add the milk and salt and bring to just below the boiling point, whisking constantly. Remove from the heat and keep warm (180~). Heat the olive oil in a saute pan over medium heat until fragrant, then saute the garlic only until white throughout. Add the sauteed garlic to the warm bechamel sauce. Add the sherry to the pan in which the garlic was sauteed, simmer strongly for 1 minute, then add it to the warmed sauce. Add the cooked pasta to the sauce. Place the bechamel/garlic/pasta/sherry mix back onto low heat for a few minutes, then add the cooked cod, clams, langostinos or shrimp, crabmeat and chopped parsley to the warm bechamel sauce and blend all ingredients thoroughly. Serve immediately.



Olive Garden's Seafood Portofino


Portifono Sauce:

4 oz butter
4 oz yellow onion, diced
4 oz roux
16 oz milk
1 pint heavy cream
2 oz shrimp stock
1/2 tsp old bay seasoning
16 oz white cooking wine
1-1/2 oz garlic puree
Makes 1/2 gallon

Seafood portofino:

1/2 fluid oz of olive oil
2 oz mushrooms
3 oz portofino sauce (cold)
Linguine precooked (hot)
sprinkle of fresh parsley
4 oz shrimp,
2 oz crawfish,
2 oz scallops and
6 mussels

Heat oil in saute pan over medium flame. Put mushrooms in to cook for 30 seconds.

Add mussels and cook 30 seconds.

Add seafood and cook 30 seconds. Flip Cook 15 sec more.

Add portofino sauce. Cook until bubbling throughout. Move mushrooms and seafood to one side of pan.

Add cooked linguine to other side using tongs. Coat pasta with sauce.

Mussels should be open when finished.

[crissybird]

Thanks I'll give them a try.

[Chef Ed]

Here is what I consider true Italian sauce. It has to be cooked with the meatballs though to taste the way I think it should, however you can cook without the meat if you are a vegetarian.

Sauce
2-28oz cans of Hunts Tomatoe sauce
2-28 cans of Hunts crushed Tomatoes
1 Tblsp-basil
3 basil leaves
2 tspn-garlic powder
2 tspn-sugar
Salt & Pepper (few dashes to taste)

Meatballs
1.5 lbs of 85% fat chopmeat (not any leaner)
1/8 cup of breadcrumbs (store bought or homemade)
2 tblsp-grated pamesan cheese
salt & pepper (few dashes)
1 large egg
1 tspn-basil

Add sauce into a pot that you can cover. Add rest of ingredients breaking up the basil leaves into small bits best as you can, stir & cover the pot loosly leaving a small area where some steam can escape. Cook over medium high heat for about 1-hour stirring occasionally. If it seems to be bubbling on med-high then reduce heat slightly. You don't want to burn the sauce. After about 1-hour reduce heat to med-low for at least 1-1/2 hours stiriing occasionally. NOTE: Meatballs should be added in in the beginning & cooked with the sauce if you are using the meatballs.

As for the meatballs mix the ingredients in and then roll the meatballs into about 3 to 4 oz size. Add directly to the sauce in the beginning and do not remove until sauce is cooked.

PS use your discretion with the sauce and meatballs by making sure they are cooked. If necessary you can cook the sauce longer as much as 3 hours. Sometimes it is necessary. Enjoy the real Italiano Sauce-a!!