Italian Cuisine

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Spaghetti Alla Puttanesca

Yield: 4

400 gram spaghetti (0.8lb)
1 can plum tomatoes with juices, roughly chopped
4 anchovy filets, roughly chopped
1 tbsp capers
12 black olives, pitted
1 cup walnuts, roughly chopped
2 cloves garlic, crushed
4 tbsp extra virgin olive oil (60ml)
fresh flat leaf parsley, finely chopped
salt and chili pepper (fresh or dried) to season

While your spaghetti cooks in salted boiling water, prepare your sauce.
Heat up some olive oil in a large saucepan. Add garlic and chili peppers. When garlic is golden, add anchovies, olives, capers and walnuts.

Let cook for a few seconds before pouring plum tomatoes into the pan. Cook for approximately five minutes.

About a minute and a half before the al dente stage, drain the spaghetti and add it to the saucepan, allowing it to finish cooking in the sauce. Sprinkle freshly chopped parsley and plate. Serve immediately.

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Drunken Spaghetti

1 lb. spaghetti (454 g)
3 to 4 anchovy fillets, chopped
2 cups of red wine (474ml)
1/2 cup freshly grated pecorino cheese (125 ml)
Small bunch of Italian parsley, finely chopped
4 tbsp extra virgin olive oil (60ml)
2 x garlic cloves, finely chopped
3 x dried chili peppers, crushed (optional)
Salt to season

Bring salted water to boil in a large pot. Add spaghetti and cook for 7 to 8 minutes, pasta should still be a little firm in the middle (just before pasta is al dente).

In a saucepan, heat extra virgin olive oil. Add garlic, anchovy fillets and chili peppers and cook for about 2 to 3 minutes. Add spaghetti to the pan and toss well. Pour in red wine and cook until it has reduced and spaghetti has finished cooking. Add freshly chopped parsley and grated pecorino cheese to pasta and toss well.

Remove from heat and serve immediately.

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Fresh Plum Tomato Sauce

10 to 12 fresh plum tomatoes (approximately 2 to 2 1/2 pounds)
4 ounces extra-virgin olive oil, plus additional extra-virgin olive oil, optional
3 cloves garlic, finely chopped
Pinch crushed red pepper
1/2 medium onion, finely chopped
Kosher salt
Freshly chopped parsley leaves

Peel tomatoes by scoring the skin of each tomato with a sharp knife (do not cut too deep). Then, place scored tomatoes into a pot of boiling water and boil for approximately 1 to 1 1/2 minutes. Remove tomatoes and plunge into cold water. Peel and dice tomatoes and set aside.

Heat olive oil in a saucepan. When hot, add garlic and crushed red pepper. Saute until garlic turns slightly golden. Add chopped onion and saute an additional 2 1/2 minutes.

Add chopped plum tomatoes and cook approximately 5 minutes. Add salt to taste. Add chopped parsley and extra virgin olive oil if desired, just before using.

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Spidini’s

1 pound veal or beef (bottom round), cut into 2-ounce slices
1/2 cup seasoned bread crumbs
Dried bay leaves, 1 for every 2 spidini's
1 large onion, cut in rings
1/2 cup extra-virgin olive oil
Salt and pepper
Preheat oven to 350 degrees F.

Take a 2-ounce piece of meat and dip in oil on both sides then press in bread crumbs to coat on both sides. Roll firmly and place in an oiled 2-inch deep casserole dish side by side with sides touching.

When all are rolled, place one bay leaf and a half of a onion ring in between each rolled spidini. Place dish uncovered in the oven for 15 minutes. Remove from the oven and let sit. Cut spidini's into bite size portions discarding the bay leaves.

Optional: Roll spidini's with a piece of provolone cheese and a small piece of fresh or canned tomatoes.

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Eggplant Lasagna

Spaghetti sauce
½ (16 oz) pkg lasagna noodles (12 noodles)
1 cup dried breadcrumbs
1/8 tsp pepper
salt
2 eggs
2 tbsp water
1 medium eggplant, cut in ½-inch slices
salad oil
1 (16 oz) pkg mozzarella cheese, thinly sliced
¼ cup grated Parmesan cheese

Prepare spaghetti sauce. Cook lasagna noodles as label directs; drain.

On waxed paper, combine crumbs, pepper and ½ tsp salt. In small dish with fork, beat eggs with water. Dip eggplant into egg mixture, then crumb mixture.

In 12-inch skillet over medium heat, in 2 tbsp hot salad oil, cook eggplant slices, a few at a time, until tender, adding more oil when necessary. Drain on paper towels. Preheat oven to 350 degrees.

In 13x9 inch baking pan, layer half of noodles, eggplant slices, mozzarella and spaghetti sauce; repeat. Sprinkle with Parmesan cheese. Bake 30 minutes or until hot.

Yield: 8 main-dish servings.

Begin 2-1/4 hours ahead.

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Pasta Primavera

8 oz. penne or rotelle, reserve ½ cup pasta cooking liquid
¾ cup chicken stock
1 cup broccoli florets
1 cup thinly sliced carrots
½ cup fresh or frozen peas
1 tbsp. olive oil
2 cup seeded and diced plum tomatoes, including juices
2 cloves garlic, minced
1 tbsp each mined fresh parsley and basil
¼ cup heavy cream
½ cup freshly grated Parmesan cheese
Salt and pepper to taste


Bring large pot of salted water to boil, add pasta and cook until a little less than al dente, about 3 minutes. Drain pasta, reserving ½ cup of the cooking liquid.

In same pot, combine chicken stock and cooking liquid and simmer to reduce. In another large pot of boiling salted water, blanch the broccoli, carrots, peas and then plunge them in ice water to refresh.

In a skillet, heat oil and add tomatoes including their liquid and garlic and simmer for 3 minutes. Stir in parsley and basil.

Add cream to simmering chicken stock. Then add pasta to simmering chicken stock mixture and toss to combine. Add blanched vegetables and toss gently until just heated through. Transfer to a serving dish and top with tomato sauce, freshly ground black pepper and Parmesan cheese. Yield: 4-6 servings

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Roasted Tomatoes with Penne Pasta

fresh tomatoes, cut in halves
olive oil
onion, chopped
garlic, minced
salt
pepper
pancetta (Italian bacon)


Cut fresh tomatoes in half and put in bowl.
Add chopped onion, minced garlic, salt and pepper.
Slice pancetta in bite-size pieces and add to mixture.
Pour olive oil into bowl and gently, with hands, mix everything together so that it all gets well coated.

Pour mixture onto oiled baking dish and bake in 350 degree oven for an hour or so.

Cook penne pasta until al dente; do not rinse.
Toss penne with roasted tomato mixture and top with Parmesan slices.

**If you rinse your pasta, you rinse off the starch. The starch is needed so that the sauce can stick to the pasta. This "sauce" is best served with big pasta with ridges such as penne; not spaghetti, linguine, or fettuccini which are best for cream sauces.

Variations: Top tomato mixture with Feta cheese and grilled chicken and bake for few minutes at end of baking time (omit pancetta).

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Fettuccine Carbonara

Yield: 4

2 cups fettuccine (500 g.)
2 egg yolks, whisked
1/2 cup light cream (125 ml)
3 tbsp extra virgin olive oil (45 ml)
3/4 cup bacon or pancetta, sliced and cut into squares (200 g.)
1 cup mushrooms, sliced (300 g.)
3 cloves garlic, minced
1 cup pasta water, reserved (250 ml)
1 1/2 cups Romano cheese, grated (375 ml)


In large pot with boiling salted water cook fettuccine for 10 to 12 minutes or until “al dente”. Reserve 1 cup pasta water for finishing sauce.

In small bowl combine whisked egg yolks and light cream. Set aside until needed.

In non-stick frying pan and at high heat, cook bacon squares in extra virgin olive oil, drain fat and add sliced mushrooms and garlic and continue to cook over medium heat, stirring continuously to allow even cooking.

Combine cooked fettuccine and one cup of pasta water with the bacon/mushroom mixture. Gradually add egg/cream mixture tossing fettuccine over until all ingredients are well integrated (the hot pasta will cook the egg). Mix in 1 cup of grated Romano cheese, nutmeg and salt and pepper to taste. Serve while still hot, sprinkling remaining ½ cup of grated Romano cheese as garnish.

** Do not RINSE your pasta when it’s finished cooking.

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Italian Spaghetti Sauce (very very hot)

You might want to cut back on the paprika, red pepper flakes, and the chili powder as this is very very hot. IMPORTANT to make sure you measure spices EXACTLY; even just a little too much will make it too hot to eat. Not recommended for small children. FYI... when drinking wine with this meal, people have been known to get drunk because it's spicy hot but flavour was too delicious to stop eating it. I'm not kidding! I've had quite a few laughs when I served this to friends. They would drink everything in sight, but wouldn't stop eating it. Oh well...you be the judge and PLEASE let us know of your experience!


1 tsp parsley
1/2 tsp paprika
1 tsp savory
1 tsp pure sage
1 tsp cumin
1 tsp Worchestershire sauce
1 bay leaf
1/2 tsp baking soda
2 tsp red pepper flakes
1/2 tsp chili powder
1 tsp garlic powder or salt
1 tsp Italian Seasoning
1 tsp oregano
1 tsp thyme
1 tbsp white sugar

2 (48-oz) can tomato juice AND 2 (5-1/2 oz) can tomato paste
OR
1 (48 oz) can tomato juice & 2 small cans tomato sauce & 1 small can tomato paste

1 lb minced beef
1 lb minced pork
1 large pepperoni, sliced
chicken (wings or sliced chicken breast, whatever you like)
spareribs

1 medium carrot
2 celery stalks
1 medium onion
1/2 green pepper


Meatballs:

Use the minced pork and beef for the meatballs. Add 1 egg and same seasonings in meatballs as in the sauce.


Add meat to sauce after it simmers for 1/2 hour with seasonings. Cook for 3 to 4 hours.

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Spicy Tomato Sauce

1 tbsp olive oil
4 slices bacon, diced
1 large onion, finely chopped
2 garlic cloves, smashed and chopped
6 large tomatoes, peeled, seeded and chopped
1 fresh jalapeno pepper, finely chopped
1 tbsp basil
1 tsp chili powder
¼ tsp sugar
¼ cup grated Parmesan sheese
salt and pepper


Heat oil in skillet. Cook bacon until crisp then remove, leaving fat in pan (this adds the flavour). Set bacon aside.

Add onion and garlic to pan; cook 2 to 3 minutes over low heat.

Stir in tomatoes, jalapeno pepper, seasonings and sugar. Cover and cook 20 minutes over low heat; stir occasionally.

Remove cover and continue cooking 15 minutes.

Mix in cheese and bacon. This recipe will yield about 2 cups.

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Homemade Pasta Dough

2-1/4 to 2-1/2 cups all-purpose flour
1/3 cup water (if using pasta machine, follow manufacturer's directions)
2 eggs
1 egg yolk
1 tbsp olive or salad oil
1 tsp salt

In large bowl, combine 1 cup flour and remaining ingredients. With mixer at low speed, beat 2 minutes, occasionally scraping bowl.

With wooden spoon, stir in enough additional flour to make a soft dough.

Turn dough onto lightly floured surface, knead until smooth and elastic, about 10 minutes. Cover dough and let rest 30 minutes.

Kneading the dough: On lightly floured board with floured hands, fold furthest edge of dough toward you; then push the dough away in a rolling motion with heels of hands. Give dough a quarter turn and repeat.

Makes 1 pound of dough for recipes that follow.

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Jumbo Ravioli

Cheese, meat or spinach filling (below)
Homemade Pasta Dough (posted above)
Marinara Sauce (recipe posted below)
4 quarts water
2 tbsp salt
1 tbsp salad oil
1/4 cup grated Parmesan cheese


Prepare cheese, meat or spinach filling.

Prepare dough; cut into 4 pieces. On well-floured surface with floured rolling pin, roll 1 piece into 15x6-inch rectangle; with sharp knife, cut rectangle crosswise into five 6x3-inch pieces.

Spread rounded tablespoonfuls of filling on 3-inch side of each piece of pasta to within 1/4 inch of edges. Fold dough over filling, bringing ends together; with fork dipped in flour, firmly press edges together. Place ravioli in single layer on floured clean cloth towels. Repeat with remaining pasta and filling making 20 ravioli in all. Let dry 30 minutes. Meanwhile, make marinara sauce.

In 8-quart sauceot over high heat, heat to boiling water, salt and oil. Cook ravioli a few at a time, 10 minutes or until tender but firm; drain. Arrange on heated platter.

Reheat marinara sauce and spoon evenly over ravioli; sprinkle with Parmesan cheese

Fillings for Ravioli

Cheese Filling: Combine 8 ounces ricotta cheese (1 cup), 3 tbsp minced parsley, 2 tbsp grated Parmesan cheese, 1 egg white and 1/4 tsp salt. Stir ingredients until they are well mixed.

Meat Filling: In 10-inch skillet over medium-high heat, cook 1/2 lb ground beef, 1/3 cup minced onion, 1 garlic clove, minced, until meat is browned; remove from heat; spoon off juices. Stir in 1 egg, 1/4 cup minced parsley, 2 tbsp grated Parmesan cheese and 1/2 tsp salt. Stir ingredients until well mixed.

Spinach Filling: Combine one 10-ounce package frozen chopped spinach, thawed and well drained, 1/3 cup grated Parmesan cheese, 2 egg yolks, 1 tbsp butter, softened, 1/4 tsp salt, 1/8 tsp pepper, 1/8 tsp ground nutmeg. Stir ingredients until well mixed.

Begin 2-1/2 hours ahead.

4 main-dish servings

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Marinara Sauce

2 tbsp olive or salad oil
2 garlic cloves, minced
1 small onion, chopped
1 16-ounce can tomatoes
1 6-ounce can tomato paste
1 tbsp sugar
2 tsp basil
1-1/2 tsp salt

Over medium heat, in oil, cook garlic and onion until tender, 5 minutes.

Stir in tomatoes, their liquid, and remaining ingredients. Reduce heat to low; cover; cook 20 minutes or until thickened, stirring occasionally.

Begin 30 minutes ahead.

Makes 3 cups

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Shrimp Marinara Sauce

1 tbsp olive oil
1 garlic clove, minced
1 15-ounce can tomato sauce
1 6-ounce can tomato paste
2 tbsp chopped parsley
1 tbsp sugar
3/4 tsp salt
1/2 tsp oregano leaves
1/4 tsp pepper
1 pound frozen shelled and deveined shrimp


In 10-inch skillet over medium-high heat, in hot olive oil, lightly brown garlic.

Add tomato sauce and next 6 ingredients; heat to boiling. Reduce heat to low; cover and simmer sauce mixture over low heat 10 minutes.

Add frozen shrimp and cook until shrimp are tender, about 8 minutes, stirring occasionally.

Begin 30 minutes ahead.

Makes 4 cups

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Walnut Sauce

1/4 cup butter
1 cup walnuts, coarsely chopped
1/2 cup milk
2 tbsp minced parsley
1 tsp salt

In 9-inch skillet over medium heat, in hot butter, lightly brown walnuts, about 5 minutes, stirring occasionally. Stir in remaining ingredients; heat.

Begin 15 minutes ahead.

Makes 1-1/3 cups

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Pesto

1/3 cup olive or salad oil
1/4 cup grated Parmesan cheese
1/4 cup chopped parsley
1 small garlic clove, quartered
2 tbsp basil or 1/2 cup fresh basil
1 tsp salt
1/4 tsp ground nutmeg


In blender container, place all ingredients; cover and blend at medium speed until well mixed.

** You can add pine nuts.

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Spinach Sauce

1/4 cup butter
1 10-ounce package frozen chopped spinach
1 tsp salt
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup milk
1/8 tsp ground nutmeg

In 2-quart saucepan over medium heat, in hot butter, cook spinach and salt 10 minutes.

Reduce heat to low; add remaining ingredients; mix sauce well; cook sauce until just heated through (do not boil).

Begin 15 minutes ahead.

Makes 2-1/2 cups.

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White Clam Sauce

3 (8 oz) cans minced clams
1/4 cup olive or salad oil
1 garlic clove, minced
3/4 cup chopped parsley
2 tbsp white wine (optional)
1 tsp basil
1/2 tsp salt


Drain juice from clams, reserving juice.

In 2-quart saucepan over medium heat, in hot oil, cook garlic until tender. Stir in reserved clam juice and remaining ingredients except clams; cook 10 minutes, stirring occasionally.

Stir in drained clams; cook sauce just until clams are heated through.

Begin 20 minutes ahead.

Makes 3 cups.

** This sauce goes great with linguine! You can use red wine instead of white wine.

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Anchovy Sauce

1/4 cup olive or salad oil
1 small garlic clove, halved
1 (2 oz) can anchovy fillets, drained and chopped
2 tbsp minced parsley
2 tbsp grated Parmesan cheese
1 tsp lemon juice


In 1-quart saucepan over medium-high heat, in hot olive oil, brown garlic. Remove from heat; discard garlic.

Stir in remaining ignredients until well mixed.

Begin about 20 minutes ahead.

Makes 1/2 cup.

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** The Sauce recipes I posted above go great served with the Jumbo Ravioli with your choice of filling (cheese, meat or spinach).

Experiment and enjoy! :P

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Spaghetti Sauce

2 tbsp salad oil
1 medium onion, diced
1 medium garlic clove, minced
2 (15 oz) cans tomato sauce
1 (12 oz) can tomato paste
1 tsp brown sugar
2 tbsp chopped parsley
1 tsp oregano leaves
1 tsp salt
1/8 tsp cracked pepper
1 bay leaf


Over medium heat, in hot oil, cook onion and garlic until tender, stirring frequently, about 10 minutes.

Add tomato sauce and remaining ingredients; over high heat, heat to boiling.

Reduce heat to medium-low; partially cover and cook 30 minutes. Discard bay leaf.

Begin 1 hour ahead.

Makes 4 cups

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Meat Sauce

2 tbsp olive or salad oil
1 lb ground beef
1 medium onion, chopped
1 garlic clove, minced
1 (16 oz) can tomatoes
1 (12 oz) can tomato paste
4 tsp sugar
2 tsp oregano leaves
1-3/4 tsp salt
1/8 tsp cayenne pepper
1 bay leaf, crumbled


In Dutch oven over medium heat, in hot olive oil, cook ground beef, onion and garlic until meat is well browned; spoon off excess fat.

Stir in tomatoes, their liquid, and remaining ingredients. Reduce heat to low; partially cover and simmer tomato meat mixture 35 minutes or until very thick, stirring occasionally.

Begin 1-1/4 hours ahead.

Makes 4 cups.

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Stuffed Shells

Spaghetti Sauce (posted above)
1 (16 oz) pkg JUMBO shell macaroni (about 40)
4 cups ricotta or cottage cheese
1 (8 oz) pkg mozzarella cheese, shredded
2 eggs
1/3 cup dried breadcrumbs
1/4 cup chopped parsley
1 tsp salt
1/4 tsp pepper
1/2 cup grated Parmesan cheese


Prepare Spaghetti Sauce.

Prepare shells as label directs; drain well in colander. Preheat oven to 350 degrees F. In large bowl, combine ricotta and next 6 ingredients. Stuff rounded tablespoonful of cheese mixture into each shell.

Spoon 3/4 cup sauce into each of two 13x9-inch baking dishes. Place shells, seam side down, over sauce in one layer. Spoon over remaining sauce, sprinkle with Parmesan cheese.

Bake 30 minutes.

Begin 2-1/2 hours ahead.

Makes 10 main-dish servings.

[b-man]

Pressure Cooker Spaghetti Sauce


Ingredients:

1/2 pound ground beef
1/2 pound bulk Italian sausage (or bulk pork sausage)
2 cups sliced fresh mushrooms - (6 oz)
1/2 cup chopped onion - (1 medium)
1/2 cup sliced celery - (1 stalk)
2 garlic cloves -- minced
1/3 cup snipped fresh parsley
1 teaspoon sugar
1 teaspoon dried oregano -- crushed
1/4 teaspoon crushed red pepper
2 bay leaves
1 can stewed tomatoes - (28 oz)
1 can tomato paste - (6 oz)
6 cups hot cooked spaghetti or fettuccine (12 oz. uncooked)

In a 4- or 6-quart pressure cooker cook beef and sausage until
brown. Remove meat. Drain off fat.

Return meat to the cooker and add the mushrooms, onion, celery,
garlic, parsley, sugar, oregano, crushed red pepper, bay leaves,
stewed tomatoes, and tomato paste.

Lock lid in place. Place pressure regulator on vent pipe (if you
have a first generation cooker). Over high heat, bring cooker up to
pressure. Reduce heat just enough to maintain pressure and pressure
regulator rocks gently; cook for 10 minutes.

Quick-release the pressure. Carefully remove lid.

Remove bay leaves. Serve over spaghetti.

This recipe yields 6 main-dish servings (6 cups sauce).

B-man

[b-man]

MAMMAMIA's LASANGNA

Yield: 8 Servings


Ingredients:

3/4 lb Ground Beef
1 lb Italian Sausage, Hot/Sweet
1/2 cup Onion, Chopped
2 Garlic Cloves, Crushed
2 tbl Sugar
1 tbl Salt
2 tsp Ground black pepper
2 tsp Basil Leaves, crushed
1/2 tsp Fennel Seed
1/2 cup Chopped Parsley
4 cup Tomatoes, Undrained
12 oz Tomato Paste
1 tbl Salt
12 Lasagna Noodles ( or more to suit )
15 oz Ricotta or Cottage Cheese
1 Egg
1/2 tsp Salt
3/4 lb Mozzarella Cheese, Sliced Thin.

1. Remove sausage meat from outer casings and chop up the sausage.

2. In a 5-quart Dutch Oven and over medium heat, saute sausage, beef, onion, and garlic; stir frequently until both sausage and beef are well browned.

3. Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half the parsley; mix well.

4. Add tomatoes, tomato paste, and 1/2 cup water; mashing tomatoes with a wooden spoon.

5. Bring to boiling; reduce heat; simmer, covered and stirring occasionally until it thickens. (Appx 1 1/2 hours)

6. In a 8-quart kettle, bring 3 quarts water and 1 tablespoon salt to boiling.

7. Add lasagna and allow water to return to a boil; uncovered and continue stirring until they are tender.

8. Drain and rinse under cold water. Dry lasagna on paper towels.

9. Preheat oven to 375 degrees.

10. In medium sized bowl, combine ricotta or cottage cheese, egg,
remaining parsley and salt; mix well.

11. Spoon 1 1/2 cups sauce into a 9x13x2 inch baking dish.

12. Layer with 1/2 of the lasagna, lengthwise and overlapping, to
cover.

13. Spread with half of the ricotta or cottage cheese mixture; top with one-third of mozzarella.

14. Spoon 1 1/2 cups sauce over cheese; sprinkle with 1/4 cup
Parmesan.

15. Repeat layering, starting with the remaining half of the lasagna and ending with 1 1/2 cups sauce sprinkled with Parmesan.

16. Spread with remaining sauce; top with rest of Mozzarella and Parmesan.

17. Cover with foil and tuck it around the edges of the baking
dish.

18. Bake 25 minutes; remove foil; bake uncovered another 25 minutes or until Mamamias Lasagna begins to bubble.

19. Cool for 15 minutes prior to serving.

B-man

[b-man]

Italian Cheesecake

Ingredients:


4 pkg of cream cheese, softened to room temp (Don't use generic brand cream cheese, it does affect the texture)
4 eggs
1 cup of sugar
1 container of sour cream
2 tblsp sugar
3 tblsp vanilla
1 box of graham cracker crumbs
Melted butter

First, butter the sides and bottom of a springform pan. Melt down some butter and add it to graham cracker crumbs....just enough butter to where the crumbs "stick together". Press the crumbs all along the bottom and sides of your springform pan.

Next, beat eggs, 1 cup sugar, and cream cheese together for 15 minutes. The secret to this cheesecake is the timing...no more and no less then 15 minutes. When done, pour this mixture into the springform pan and put into a preheated oven of 350 degrees for 25 minutes. Once again, the timing is very important, no more and no less.

Next, set your mixer on "whip" and mix together the 1 container of sour cream, the 2 tblsp of sugar and the 3 tblsp of vanilla. Mix for exactly 10 minutes. Gently pour this on top of the cheesecake, then bake in a 425 degree oven for 5 minutes. Put in fridge overnight. Enjoy!

B-man

[b-man]

Italian Sub-sandwhich

This is a repost of Joe Slate's (jslate622, and can also be found in the Recipe Exchange Forum. Joe is the author and creator of this recipe...and we have the good fortune of having Joe as a member here at Recipe Secrets. Thanks Joe, and hope you don't mind this repost! This is a fantastic recipe!

Ingredients:

1 loaf Italian style wheat bread, unsliced (they are between 16" and 20". You can use white if you like, but the key here is VERY fresh and VERY soft bread)
cooking spray
1/4 pound Boar's Head Black Forest Ham
1/4 pound Boar's Head Hard Salami
1/4 pound Boar's Head Pepperoni
1/4 pound Boar's Head Capicolla (called "Butt Cappy" in the south)
1/8 pound Boar's Head Provelone cheese
1/8 pound Boar's Head Cheddar cheese
1/8 pound Boar's Head American cheese
(All meat and cheese should be sliced on the thinnest setting by your deli. This helps release their flavors, and creates the stacked sandwiches you often see on menu pictures at a sub joint, but never see in the sandwich you purchased)
1 medium red onion, thinly sliced
thin sliced pickles
banana peppers
lettuce
1 small can sliced black olives
1 large tomato, thinly sliced
Sub Shop Mayo (recipe follows)
Sub Shop Sauce (recipe follows)
aluminum foil

Let me just start by saying that Boar's head is not available in all areas of the country (unfortunately). It is without a doubt in my mind the best lunch meat available. If you can get it, use it, your taste buds will thank you. If not, buy the best possible lunch meat you can. If you go "Oscar Meyer" here, or get that garbage that comes in a pre-sliced package, you're selling yourself short.

Preheat a flat cooking skillet over medium high heat. Slice the bread in half length wise, so you have two sandwich halves. Spray each side with the cooking spray. Cook on the pan until it is golden brown. (Note: I use a 6' grill at the restaurant, and I know most of you don't have this at home. I have made this at home also, and you simply have to cook each piece of bread half-on and half-off the pan, rotating to brown both sides of each half) Reduce pan heat to medium. Preheat oven to 350 degrees.

Spread out a large piece (or pieces) of aluminum foil and place both halves of bread on it. You will need enough excess foil to come up and over the sub, wrapping it completely, and it's a BIG sub, so give yourself plenty of extra. Spread a healthy amount of mayonaisse on both sides of the bread. On the bottom half, spread the sliced black olives, and a healty dose of banana peppers. On the top, cover with a good amount of the sliced pickles.

Place as much of the salami on the flat pan as you can. Heat it until it starts to look "greasy", and then immediately flip it over. Cook for a few more seconds, and remove. (All you want to do here is to warm up the meat and start to release it's flavor). Repeat with the rest of the salami. Place the salami, layering if necessary, on the bottom half of the sandwich. Top the salami with all of the cheddar cheese.

Cook the pepperoni in the same way. Place the pepperoni on top of the cheddar cheese. Top the pepperoni with all of the American cheese. Top the American cheese with the sliced red onion. Now give it a healthy douse of Sub Shop sauce.

Next cook the capicolla. Place that on top of the sliced onion. Top with all of the provelone cheese. Finally, cook the ham. Ham has less moisture and oil than the other meats, so you're cooking it last is the residual oils of the other meats. Cook until it starts to show some color. Place the ham on top of the provelone cheese. Place the tomatoes on top of the ham. Give it another generous dousing of sauce. Place the lettuce on top. Now place the top on the sandwich, and close up the foil. Place the sandwich on the middle rack of the oven, and cook for about 10 to 15 minutes. This simply helps melt the cheese and heat the rest of the sandwich through. Remove from the oven and cut into 4 pieces, and serve with chips, fries, or onion rings. Depending on your appetites, this sandwich can conceivably serve 8 instead of 4. When you're done building it, I'm sure you'll know how many it will serve for you, but if you're planning on serving more than 4, make two just in case. If you're like me you'll be digging in the fridge for the left overs the next day! (I actually had a first time customer come in an order one with double the meat (this sub weighs over 3 pounds as offered, and I told him so). I don't offer it on the menu, but I made it for him. He came in the next day and told me to NEVER let him do that again.) This sub is ideal for picnics and tailgating, or anytime you're sick of Subway

SUB SHOP MAYO
1 cup mayonaisse
1 TBS Grey Poupon Dijon Mustard
1 tsp horseradish

Mix all ingredients until blended and refrigerate until ready to use. This mayo isn't "spicy" due to the horseradish, so have no fear. It makes an excellent spread for any sandwich.

SUB SHOP SAUCE
1/4 cup balsamic vinegar
1/2 cup red wine vinegar
1 1/2 cups extra virgin olive oil
4 TBS sugar
1 tsp garlic powder
1 tsp black pepper
1/2 cup Grey Poupon Dijon Mustard
2 tsp worcestershire sauce

Add all ingredients into a mixing bowl, and whisk until the sauce has emulsified. This sauce lasts indefinitely, and I refrigerate it soley because of the mustard. Remove it from the refrigerator and allow it to come to room temperature for 10 to 15 minutes before you're ready to use it, and give it a good shake. This sauce also works great on most sandwiches and subs. Enjoy!

B-man ~thanks again Joe, for a fabulous recipe!!!!

[b-man]

Italian Beef

You may want to do this over two days because it's easier to slice the beef very thin when it is cold.

Ingredients:

3-4 pound rump roast
pepper, freshly ground
1 - 15 ounce can beef broth
1 - 15 ounce can tomato sauce
1 large onion, peeled and sliced length-wise
3 green or red peppers, seeded and cut into long thin slices
1 teaspoon crushed pepper flakes
1/2 teaspoon salt
1 teaspoon garlic
1 teaspoon oregano
1/4 teaspoon anise seed, crushed

Preheat the oven to 350F. Pepper the beef and roast it, uncovered in the oven until done - about 2 to 2 1/2 hours. While meat is roasting, put the rest of the ingredients in a crock pot and cook on high.

To serve the same day, allow beef to cool enough to make thin slices. Add the beef to the crock pot and cook for 2-3 hours on low.

If serving the next day, refrigerate both the beef and the broth. Slice the beef very thin. Put the beef into the crock pot with the broth. Cook on low for about 4 hours (a bit longer since it was chilled).

Serve on crusty French bread, dipping the inside of the bread in the broth and covering it with meat, peppers and onions, or with juice on the side for dipping.

B-man

[Aline]

Bruschetta

Basic Bruschetta

8 large slices country-style Tuscan or French bread
2 cloves garlic
¼ c. extra virgin olive oil
Kosher salt
Freshly ground black pepper

Toast, broil or grill bread. Rub grilled bread with garlic, drizzle with olive oil and season with kosher salt and freshly ground black pepper. Serves 4.


Roasted Red Pepper, Feta & Olive Bruschetta

1 c. roasted red peppers, coarsely chopped
½ c. crumbled feta cheese
¼ c. Kalamata olives, pitted and sliced
½ tsp. crumbled dried oregano
1 green onion, chopped
Salt and pepper to taste
Basic Bruschetta

Combine all topping ingredients in a bowl. Pile onto Basic Bruschetta and bake at 425 F for about 10 minutes or until heated through and feta cheese is softened. Cut into 2-inch pieces. Serves 4.


Caramelized Onion & Goat Cheese Bruschetta

3 tbsp. extra virgin olive oil
3 onions, thinly sliced
3 tbsp. balsamic vinegar
1 tbsp. sugar
½ tsp. salt
5 oz. goat cheese, with or without herbs
2 tbsp. pine nuts
Basic Bruschetta

Heat olive oil in large skillet over medium-low heat. Add onions and cook, stirring occasionally, until deep golden brown, about 30 minutes. Add vinegar, sugar, and salt and cook for 5 minutes, until liquid has almost completely evaporated. Onions can be prepared up to a day ahead and refrigerated until just before you’re ready to prepare the bruschetta.

Arrange a layer of caramelized onions on Basic Bruschetta, top with crumbled goat cheese and pine nuts. Bake at 425 F for about 10 minutes, or until heated through and cheese has begun to melt. Cut into 2-inch pieces and serve. Serves 4.


Peppered Steak & Frizzled Onion with Parmesan Bruschetta

1 tbsp. cracked peppercorns
1 tbsp. coarse salt
8 oz. strip loin steak, trimmed of fat
2 tbsp. extra virgin olive oil
1 large onion, sliced into rings
¼ cup grated Parmesan cheese
Basic Bruschetta

In small dish, mix together pepper and salt. Coat both sides of steak with mixture, using full amount to form a heavy crust on the meat. Preheat a heavy griddle or grill pan over medium-high heat and grease it very lightly with olive oil. When pan is ht enough that a drop of water sizzles, immediately place steak on pan and cook, without disturbing, about 5 minutes on each side for medium rare. Remove steak to a cutting board and let rest.

Add onion to pan and cook, stirring, just until wilted and browned. When onion is done, slice steak very thinly against the grain. Arrange steak slices along the length of freshly toasted bruschetta, top with frizzled onion and sprinkle evenly with Parmesan cheese. Serves 4.


Shrimp & Sausage with Asiago Cheese Bruschetta

1 tbsp. extra virgin olive oil
½ medium onion, chopped
½ medium green pepper, chopped
½ lb. Italian hot or sweet sausage, casing removed
½ lb. raw shrimp, peeled and chopped
1 clove garlic, minced
Salt and pepper to taste
½ c. coarsely grated Asiago cheese
Basic Bruschetta

Heat olive oil in large skillet over medium-high heat. Add onion and green pepper and cook, stirring, until onion is wilted about 3 minutes. Add sausage meat and cook, stirring to break up lumps until no longer raw, about 5 minutes. Add chopped shrimp and garlic, cooking just until shrimp turns pink. Remove from heat and adjust seasoning with salt and pepper, if necessary.

Preheat broiler. Place Basic Bruschetta slices on a baking sheet. Top with shrimp and sausage mixture. Sprinkle with cheese. Broil just until cheese melts (3-4 minutes). Do not let brown. Remove from oven, cut into 2-inch pieces and serve hot. Serves 4.

[b-man]

Pasta Fagioli Soup II

A quick and easy Italian favorite. Garnish with grated Romano cheese.

Serves 8 servings
Prep time: 15 minutes
Cook time: 60 minutes

Ingredients:

1 (29 ounce) can diced tomatoes
2 (14 ounce) cans Great Northern beans, undrained
1 (14 ounce) can chopped spinach, drained
2 (14.5 ounce) cans chicken broth
1 (8 ounce) can tomato sauce
3 cups water
1 tablespoon minced garlic
8 slices crisp cooked bacon, crumbled
1 tablespoon dried parsley
1 teaspoon garlic powder
1&1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/2 pound seashell pasta

1. In a large stock pot, combine diced tomatoes, beans, spinach, chicken broth, tomato sauce, water, garlic, bacon, parsley, garlic powder, salt, pepper and basil. Bring to a boil, and let simmer for 40 minutes, covered.

2. Add pasta and cook uncovered until pasta is tender, approximately 10 minutes. Ladle soup into individual serving bowls, sprinkle cheese on top, and serve.

B-man

[b-man]

Turkey Torta

Yield: 30-35 Appetizers

Ingredients:

1 Tablespoon unsalted butter
3 Cloves garlic, minced
2 Packets gelatin
1 Cup dry white wine
1 Cup heavy cream
1 Cup roasted red bell peppers, minced
1 Cup prepared basil pesto
1/2 Pound SEASONED SUN DRIED TOMATO TURKEY BREAST, sliced thin & minced
15-Ounces whole milk Ricotta cheese
16-Ounces cream cheese, softened
1 Cup shredded Parmesan cheese
To Taste salt and freshly ground black pepper

Line a 9-inch round cake pan with two 24-inch lengths of plastic wrap, using a criss-cross fashion. Cover the entire bottom and sides of the pan; the extra plastic will be used to cover the top when assembled.

In a medium sauté pan, melt butter and sauté garlic until translucent.
Meanwhile, dissolve the gelatin in 1/4 cup of the wine. Add the remaining wine to the cooking garlic and simmer for about 3 minutes. Stir in the gelatin mixture until dissolved, add the cream and remove from heat.
Place the roasted peppers, basil pesto and turkey breast in three individual bowls. Add 1/2 cup of the wine/cream/gelatin mixture to the peppers, 1/2 cup to the pesto and 1 cup mixture to the turkey. Mix each until smooth.

In a large mixing bowl, cream together ricotta cheese, cream cheese and Parmesan cheese. Blend until evenly mixed.

Bring the turkey mixture to room temperature then blend it with the cheese mixture. Spread the pepper mixture on the bottom of the pan and refrigerate for 15 minutes to set.

Carefully layer 1/2 of the turkey/cheese mixture over the pepper mixture and top with the pesto mixture. Allow to set for 15 minutes in the refrigerator.

Top with remaining turkey/cheese mixture, smoothing to top. Wrap well to cover the pan. Refrigerate for several hours or overnight.
To serve, unwrap, place a serving plate over the top of the pan and invert. Remove the plastic wrap and garnish with fresh basil sprigs and red pepper strips.

Serve with crackers, baguette slices or pita chips.
This recipe serves a larger crowd. For a smaller quantity, cut the recipe in half, and layer the ingredients in a loaf pan or small casserole dish.

B-man

[b-man]

Spaghetti Sauce (6 qt. slow-cooker)


Ingredients:

2 large jars desired brand of spaghetti sauce (meatless)
1 teaspoon or more of oregano and basil
Some chopped Italian flat-leaf parsley
Meatballs (frozen or otherwise) OR you can use Italian Sausage, ground round, stewing meat, etc. I ususally combine sausage and meatballs, or sausage and ground round. The sausage should be a little on the hot side to zest up the sauce. Any meat used should be browned first.

Add water and all other ingredients to the slow cooker and stir until sauce is desired consistency. Cook on high for 4 to 6 hours or low for 6 hours or more. You'll be able to smell it when it is cooking for a while. You'll probably not want to use spaghetti sauce straight out of the jar again!

B-man

[b-man]

BRUSCHETTA

This recipe comes by way of LONDONROSE, who authored/created this Bruschetta recipe. Thanks LONDONROSE, for the chance to let everyone sample your Bruschetta creation!

Ingredients:

ONE FRESH LOAF ITALIAN BREAD (OR BREAD STICKS)
1/4 STICK BUTTER
1/4 C OLIVE OIL
2-4 CLOVES CRUSHED GARLIC
4 BASIL LEAVES CHOPPED (FRESH)
2-4 CHOPPED PLUM OR ITALIAN TOMATOES
1/2 CUP PARMESIAN CHEESE ( I PREFER SHREDDED)

MELT BUTTER ADD OIL TOSS WITH GARLIC, TOMATOES, AND CHEESE

CUT BREAD IN 1/4-1/2" SLICES AND PLACE ON BAKING SHEET.
SPREAD WITH OTHER INGREDIENTS

BAKE IN OVEN UNDER BROILER JUST UNTIL SLIGHTLY BROWN OR BUBBLY THIS HAPPENS QUICKLY APPROX. 3 MINUTES SO DON'T WALK AWAY.

GREAT AS AN APPETIZER OR WITH YOUR FAVORITE ITALIAN DISH.

B-man

[b-man]

Copycat Olive Garden Alfredo Fettucine


Ingredietns:

8 Oz Cream cheese, cut in bits
1/2 Cup Milk
3/4 Cup Parmesan cheese, grated
8 Oz Fettuccine, cook; drain
1/2 Cup Butter (or margarine)


In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well.

Makes 4 servings

B-man

[Aline]

Pizza Dough

1 pkg active dry yeast
about 4-1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1-1/2 cups water
4 tbsp olive oil

In large bowl, combine yeast, 2 cups flour, salt, and sugar. In 1-quart saucepan over low heat, heat water until very warm (120 to 130 degrees Farenheit); mix in olive oil. With mixer at low speed, just blend water into dry ingredients. (Do not add all the water at once, hold back a little to see if you need it - depends on the weather (humidity). You can always add, but you can't take away!)

At medium speed, beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in 1/2 cup flour to make a thick batter, beat 2 minutes more. Stir in about 1-1/2 cups flour to make a soft dough.

On floured surface, knead dough about 8 minutes, adding more flour if needed. Shape into ball; place in greased large bowl; cover; et rise until doubled, about 1 hour.

Punch down dough; cut in half; turn onto lightly floured surface. Cover 15 minutes. Preheat oven to 450 F. Grease 2 large cookie sheets or 12-inch pizza pans.

With floured rolling pin, roll each dough half into 13-inch circle.

Fold circles of dough into quarters; lift onto cookie sheets and unfold.

Pinch up edges of dough circle to form rim; brush circle with olive oil or garlic butter. (Brushing dough with oil or butter before you add your toppings prevents your pizza crust from becoming soggy!)

Add toppings of your choice and bake 20 minutes or until crust is golden.

Begin 2-1/2 hours ahead.

Makes 8 main-dish servings.

[b-man]

Copycat Olive Garden Florentine Lasagna


Ingredients:

1 pound fresh spinach
1 pound fresh mushrooms, chopped coarsely
1 c onion, chopped
1 clove garlic, minced
2 T olive oil
3 c ricotta cheese
1-2/3 c Parmesan cheese, divided
1 egg
1/2 t salt
1/2 t black pepper
3/4 t dried basil
3/4 t dried oregano
16 lasagna noodles
4-1/2 c mozzarella cheese, shredded
Marinara sauce or tomato-cream sauce as desired
Extra Parmesan cheese


Steam spinach until tender; press out excess moisture and chop coarsely. Saute mushrooms, onions, and garlic over medium high heat in olive oil until onions are tender; drain excess liquid and cool. Mix ricotta cheese, 2/3 cup Parmesan, egg, salt, pepper, basil and oregano in large bowl. Add cooled spinach and mushroom onion mixture and mix on low speed until just blended. Cook lasagna according to package directions; rinse under cool water and drain thoroughly.

Place four lasagna strips in bottom of lightly oiled 9 x 13-inch pan, overlapping slightly. Top with 2 cups of spinach filling. Sprinkle with 1 1/2 cups shredded cheese and 1/3 cup Parmesan. Repeat layering two more times and top with remaining four lasagna strips. Spread 1 cup of marinara or tomato-cream sauce over top and cover tightly with foil. Preheat oven to 350F and bake, covered, for 1 hour. Remove from oven and keep warm at least 30 minutes before cutting. Top with extra Parmesan cheese. (Can be refrigerated a day in advance of baking if desired.)

B-man

[b-man]

Copycat Olive Garden Spaghetti Sauce

Ingredients:

2 pounds Ground round
6 oz V-8 juice
2 T Oil
1 LB jar Prego Spaghetti Sauce
1 Can stewed tomatoes, (14 ounces)
1 Envelope onion soup mix
1/2 c Grape jelly


Brown meat in oil until pink color disappears. Crumble with fork. Stir in tomatoes, V-9 juice, Prego, soup mix and grape jelly. Cook, stirring often, 15 to 20 minutes or until jelly melts and sauce is piping hot.

B-man

[b-man]

Copycat Olive Garden's Chicken Marsala

Ingredients:

4 chicken half-breast, boneless and skinless
1/4 c Wondra flour
1/2 tsalt
black pepper to taste
1/2 t dried oregano
4 T vegetable oil
4 T butter (or margarine)
1 c fresh mushrooms, sliced
1/2 c Marsala wine


Pound chicken breasts between sheets of Saran Wrap until about 1/4-inch even thickness. Combine flour, salt, pepper and oregano and blend well. Dredge chicken pieces in the flour, shake off excess.

Cook the breasts on medium heat for about two minutes on the first side, until lightly brown. Turn breasts over to second side to cook; add the mushrooms around the chicken breasts and cook for about 2 more minutes. Stir the mushrooms. When lightly browned, add Marsala around the chicken pieces, cover and simmer for about ten minutes. Transfer to serving plate.

B-man

[b-man]

Copycat Papa John’s Pizza Sauce

Ingredients:

1 can (10-3/4 oz) tomato puree
1/4 c water
1 T sugar
1 T olive oil
1/4 t lemon juice
1/4 t salt
1/4 t oregano
1/8 t thyme
1/8 t basil
1/8 t garlic powder


Combine all ingredients in small saucepan over medium heat. Bring to a boil. Let simmer for 15-20 minutes.

Makes 1 cup

B-man

[Aline]

Cheese Pizza

Pizza Dough of your choice
olive oil
1 medium onion, diced
1 garlic clove, minced
1 (16 oz) can tomatoes
1 (6 oz) can tomato paste
1-1/2 tsp sugar
1 tsp Italian herb seasoning mix
1/4 tsp crushed red pepper
1 (16 oz) pkg mozzarella cheese, shredded


In 2-quart saucepan over medium heat, in 1 tablespoon hot olive oil, cook onion and garlic until tender. Add tomatoes and tomato paste. Stir to break up tomatoes.

Add sugar, herb seasoning mix, red pepper and 1 tsp salt; heat to boiling, stirring. Reduce heat to low; cover partially; simmer sauce 20 minutes.

Brush pizza dough with melted garlic butter or olive oil.

Sprinkle dough circles with half of shredded mozzarella cheese. Top with tomato sauce.

Sprinkle with rest of cheese. Bake 20 minutes or until crust is golden.

(Make sure you have oregano on your pizza. It's the one herb that goes great with pizza.)


Other Topping Suggestions:

Pizza Primavera: sun-dried tomatoes, sweet red onions, broccoli, roasted red peppers, roasted garlic, Italian herbs

Romano Pizza: Asiago and mozzarella cheeses, pepperoni, regular and hot Italian sausages, Italian herbs

Pizza Fiesta: garlic butter crust, cheese blend, zesty sauce, marinated chicken, red onions, tomatoes, Italian seasonings, Feta cheese.

Chicken Parmesan: salsa sauce, mozzarella cheese, grilled chicken, diced tomatoes, onions, Parmesan cheese, Italian herbs.

Chicken Brushchetta: garlic butter, mozzarella cheese, grilled chicken, ripe red tomatoes, onions dusted with Parmesan cheese, Italian herbs.

** You can add any combination of things, including different cheeses. Try adding shrimp too!

*** And remember, brush pizza dough with garlic butter or olive oil BEFORE adding toppings to prevent a soggy crust.