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September 4th, 2005, 01:28 AM
Torta Di Spinaci


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 :D

September 4th, 2005, 01:30 AM


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 :D

September 4th, 2005, 01:32 AM
Veal Scaloppine


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 :D

September 4th, 2005, 01:34 AM
White Clam Sauce


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 :D

September 4th, 2005, 01:38 AM
Zucchini Lasagna


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 :D

September 4th, 2005, 01:40 AM
Zucchini Ripiene Al Prosciutto


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

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 :D

September 4th, 2005, 01:45 AM
Zuppa d'Aglio


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 :D

September 14th, 2005, 06:01 PM
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.

September 16th, 2005, 10:44 AM
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).

September 23rd, 2005, 05:04 PM

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


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


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 :wink:

September 23rd, 2005, 05:32 PM
Sicilian Swordfish


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


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

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.


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 :wink:

October 1st, 2005, 08:39 PM
Sicilian Pasta with Tuna


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 :wink:

October 1st, 2005, 10:30 PM
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.

October 1st, 2005, 10:35 PM
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.

October 1st, 2005, 11:58 PM


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 :wink:

October 2nd, 2005, 07:19 AM


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 :wink:

October 4th, 2005, 12:04 PM


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 :wink:

October 4th, 2005, 02:21 PM

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


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 :wink:

October 4th, 2005, 03:36 PM


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 :wink:

October 4th, 2005, 06:48 PM


450g (16 oz.) can tuna
1 large onion
90g (3 oz.) butter
90g (3 oz.) button mushrooms
300ml carton cream
2 tablespoons tomato paste
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 :wink:

October 4th, 2005, 06:56 PM


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 :wink:

October 4th, 2005, 10:14 PM
LIVER WITH ONIONS (Fegato alla Veneziana - Italian)


500g (1 lb.) calves liver (or lambs fry)
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 :wink:

October 9th, 2005, 12:29 PM


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 :wink:

October 9th, 2005, 03:16 PM


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 :wink:

October 9th, 2005, 05:47 PM


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 :wink:

October 10th, 2005, 02:47 PM

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


3 medium eggplants (about 2 pounds)
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 :wink:

October 29th, 2005, 10:15 PM

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


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 :wink:

October 29th, 2005, 10:20 PM

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


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 :wink:

November 2nd, 2005, 05:01 AM
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


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 :wink:

November 2nd, 2005, 05:31 AM
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


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 :wink:

November 6th, 2005, 03:56 PM
Baked Ziti


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

B-man :wink:

November 10th, 2005, 11:36 PM
Sicilian Pasta with Tuna


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 :wink:

November 11th, 2005, 12:45 AM
Italian Macaroni And Cheese Bake


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 :wink:

Kitchen Witch
February 18th, 2006, 12:33 PM
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

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
April 17th, 2006, 03:45 PM
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.

April 18th, 2006, 11:33 AM
what does blanched mean thanx rose

Kitchen Witch
April 18th, 2006, 11:39 AM
Rose - I have posted BLANCHING for you in the COOKING TIPS forum. I hope it helps you.

Kitchen Witch

April 25th, 2006, 12:46 AM
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



Kitchen Witch
July 30th, 2006, 09:39 PM
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
August 2nd, 2006, 10:00 AM
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
August 2nd, 2006, 10:02 AM
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
August 2nd, 2006, 10:07 AM
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
August 2nd, 2006, 10:09 AM
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
August 14th, 2006, 07:32 PM

1 pound Mostaccioli, Ziti, or other medium pasta shape, uncooked
5 1/2 cups tangerine juice
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
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
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
August 26th, 2006, 02:50 PM


* 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 saut 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 saut 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.

January 23rd, 2007, 04:48 PM
Ingredients for Veal Or Pork Chops, Italian

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


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.

March 28th, 2007, 10:36 PM
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
March 29th, 2007, 08:53 AM
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

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.

March 29th, 2007, 12:06 PM
Thanks I'll give them a try.

Chef Ed
August 5th, 2007, 08:08 PM
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.

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)

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!!:cool:

Chef Ed
August 7th, 2007, 05:50 PM
This Recipe is called Steak Pizzaiola
Its made many different ways but this is easy and delicious.

1.5 lbs Chuck steak
1-28 oz can of Hunts tomatoe sauce
2 tbls of oregano
1-tspn garlic

Pan fry the steak in light oil for a couple minutes each side just to brown steak. Remove staek from oil and add to a sauce pan or pot. Add tomatoe sauce, oregano and garlic & stir. You can add a bit more garlic or oregano if you like it wont hurt. Most people add by eye but I know for some it is easier to have measurements. Cook sauce uncovered for 1.5 hours over medium low heat or until meat is tender but done.

Serve with Angel hair pasta and you have a cheap delicious dinner for a family of 5!!:cool:

Southern Belle 2067
August 8th, 2007, 11:40 AM
Hi Chef Ed,

I was wondering what to have for dinner Sunday, as we are having company over and I know they get so tired of grilled food all of the time, as it is very hot here now 100* for Sunday and just too hot to stand out side and grill. I just don't know which of your recipes to have Steak Pizzaiola or tomato sauce and meatballs, but thesteak does sound foat and very good I may use more garlic and oregano as I love a lot of garlic.

Thanks for this idea will one of them Sunday.

August 9th, 2007, 05:50 PM
I just join this forum so i am new. I grew up in South Norwalk CT where they had this Italian Place called Famouse Pizza House on N. Main st. They made the best pizza i've ever tasted. I would like some help in duplicating that recipe especially the pizza sauce. Can anyone help?

Southern Belle 2067
August 9th, 2007, 06:08 PM
Welcome to our wonderful site, we hope you like it as much as we do. I do not have a clue what kind of sauce you are talking about, but first you will have post some recipes in The Recipe Exchange before any one can help you find the sauce recipe you are looking for. I am from the deep South.

Again welcome hope you love as much as I do.

Southern Belle 2067

Kitchen Witch
September 26th, 2007, 10:38 AM

1 Thick slice French bread
1/8 teaspoon Salt
1 cup Olive oil
4 Cloves garlic
1 tablespoon Boiling water
2 Egg yolks /
Lemon juice

1. Remove the crusts from bread and soak in milk. Squeeze dry.

2. Place in large mortar with garlic & mash with pestle until a fine paste.

3. Add the yolks & salt & mash in. Drop by drop pound in olive oil.

4. When the sauce becomes thick; the remaining oil may be beaten in. Thin with water & lemon juice to taste.

Kitchen Witch
October 16th, 2007, 09:11 AM
Italian Style Chicken

? 1/4 cup flour
? 1-1/2 to 2 lb. (6 to 8) boneless, skinless chicken breast halves
? 3 Tbsp. olive or vegetable oil, divided
? 2 cups sliced onions
? 1 can (14 oz.) chicken broth
? 1-1/2 cups sliced carrots
? 1 can (6 oz.) Italian Paste with Roasted Garlic
? 1 tsp. salt
? 1 tsp. Italian herb seasoning
? 1/8 tsp. crushed red pepper (optional)
? 1-1/2 cups sliced zucchini

1. PLACE flour in pie plate; roll chicken in flour to coat. Heat 2 tablespoons oil in large skillet over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until golden brown. Remove chicken.

2. HEAT remaining oil in skillet. Add onions; cook, stirring occasionally, 3 to 4
minutes or until tender. Stir in broth, carrots, tomato paste, salt, Italian herb seasoning and crushed red pepper.

3. RETURN chicken to skillet; spoon sauce over chicken. Bring to a boil. Reduce heat
and simmer, covered, 25 to 30 minutes or until chicken is no longer pink in center.
Add zucchini; cook for 5 minutes.

Kitchen Witch
October 16th, 2007, 09:13 AM
Sirloin Italian Style

? 1-1/2 lb. sirloin steak, cut into 2 inch strips
? cup flour
? 2 Tbsp. olive oil
? 1 cup sliced onion
? 1 can (6 oz.) Italian Paste with Italian Seasonings
? cup dry red wine or beef broth

1. Coat meat with flour. Heat oil in large skillet over medium-high heat.

2. Add meat and onion; cook stirring occasionally, 4 minutes or until no longer pink.

3. Stir in tomato paste, wine and cup water; bring to boil. Reduce heat; cover and simmer 25 minutes or until meat is tender. Season to taste with salt and pepper, if desired. Serve over rice or pasta.

Prep Time: 6 min
Cook Time: 34 min

Servings: 6

Southern Belle 2067
October 18th, 2007, 08:40 AM
KW sounds so good that we are going to have this for dinner this afternoon, will let you know how it turns out!!!

Southern Belle 2067
October 18th, 2007, 07:08 PM

I will have this tomorrow for dinner as hubbie wanted my veggie soup today, but I won't forget tell how it turned out either.


November 14th, 2007, 09:40 PM
Does anybody know any Turkish dishes?

May 8th, 2008, 11:42 AM
b-man, are you still out there?

cook master
September 11th, 2008, 05:18 AM
Italian Omelet

1/2 cup chopped onions
4 oz. frozen LOUIS RICH Turkey Sausage, thawed
2 cups cholesterol-free egg product

- Spray medium nonstick skillet with cooking spray. Add onions and sausage; cook on medium-high heat 5 min. or until sausage is evenly browned, stirring occasionally. Remove from skillet.

- Pour egg product into skillet; cover with lid. Cook 5 min.; top with the sausage mixture.

- Fold omelet in half with spatula; cook, covered, an additional 3 min.

cook master
September 11th, 2008, 05:19 AM
Easy Party Lasagna

1 lb Ground beef
1 cn Condensed Italian tomato soup
1 c Water
1 cn Cream of mushroom soup; condensed
2 c Mozzarella cheese; shredded
1/4 c Milk
6 Lasagna noodles; dry

In 10-inch skillet over medium-high heat, cook beef until browned, stirring to separate meat. Spoon off fat. Add tomato soup and water. Heat through, stirring occasionally. Remove from heat. In small bowl, combine mushroom soup, 1/2 cup cheese and milk. In 2-qt. oblong baking dish, spoon half the meat mixture. Top with 3 lasagna noodles. Spoon mushroom soup mixture over lasagna noodles. Top with remaining 3 lasagna noodles and remaining meat mixture. Cover tightly with foil. Bake at 400 degrees for 40 minutes. Uncover; sprinkle remaining 1 1/2 cups cheese over meat mixture. bake 10 minutes more or until hot and bubbling. Let stand 10 minutes before serving. If desired, garnish with tomato, fresh basil, bay leaves and parmesan cheese.

October 23rd, 2008, 06:38 AM
I'm Italian and there are a few things I'd like to share about pesto.

Parsley has no part in the recipe and pine nuts are not an option but rather necessary. Olive oil only, never any other oils. Nutmeg has nothing to do with pesto either. I also use a mix of pecorino and parmesan cheese.

Of course everyone can do what they want, and that is the real joy of cooking, but if you want to make pesto as it is made in Italy then this recipe is not quite right.


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.

December 7th, 2010, 10:27 AM
This is a really good Italian recipe. It and varies greatly in different regions. These guides home kitchen chefs Encyclopedia of ten would be what it is to cook the local delicacies from Italy Italian.

December 21st, 2010, 11:40 AM
Italian Cream Puffs

Makes about 18 puffs
Prep time: 20 minutes
Bake time: 30-35 minutes


1 cup heavy cream
1/2 cup confectioners' sugar, or more to taste
1/2 pound ricotta cheese, drained
1 teaspoon orange extract
1 teaspoon vanilla
1/4 cup candied fruit, finely chopped (optional)

Kitchen Witch
December 21st, 2010, 02:26 PM
Italian Cream Puffs

Makes about 18 puffs
Prep time: 20 minutes
Bake time: 30-35 minutes


1 cup heavy cream
1/2 cup confectioners' sugar, or more to taste
1/2 pound ricotta cheese, drained
1 teaspoon orange extract
1 teaspoon vanilla
1/4 cup candied fruit, finely chopped (optional)

and the rest of the recipe is?????????????

July 7th, 2011, 12:26 PM
I really like Italian food specially pasta. Not only me pasta is most well known recipe in world thanks for this post please post more Italian recipes.

Religion and food

September 14th, 2011, 09:57 AM
Hi everyone!
I'm from italy and i want to explain a quick pasta recipes that you can do in 10 minutes, is an everyday quick and delicious italian pasta "cacio e pepe"(cheese and pepper).Of course you need italian pasta and italian cheese to get the italian taste.1 year ago i lived for a wile in germany and the same recipe sucks with german pasta and cheese.

WHAT YOU NEED for 2 people:
italian pasta(200g)
black pepper
100g of pecorino romano(an italian cheese, the only one to get the taste)
some mint leaf

ok! pour the pasta in hot salt water, after a couple minutes, add the cooking water to the grounded pecorino and grounded black pepper until you get a creamy consistence.
get the pasta off the water 2 minuter prior the cooking time and mix with the cream you made with cheese.add some leaf of mint and enjoy with a fine withe italian wine.i suggest frascati superiore!you wont belive how good can be a 10 minutes recipe!guaranteed

September 14th, 2011, 10:59 AM
This sounds so good.

Kitchen Witch
September 14th, 2011, 11:01 AM
ahhhh - pecorino romano - #1 favorite in my house - Valerio - what part of Italy are you from?

September 14th, 2011, 02:48 PM
ahhhh - pecorino romano - #1 favorite in my house - Valerio - what part of Italy are you from?
i'm from Roma!pecorino romano is my favourite too!!strong taste!!

Kitchen Witch
September 14th, 2011, 03:10 PM
I have relatives all over Italy - even from Roma!

January 13th, 2018, 09:05 AM
very hard cook a mozzarella chesee likes a italian people