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Aline
August 10th, 2005, 07:11 PM
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.

Aline
August 10th, 2005, 07:13 PM
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.

Aline
August 10th, 2005, 07:14 PM
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.

Aline
August 10th, 2005, 07:15 PM
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.

Aline
August 10th, 2005, 07:16 PM
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.

Aline
August 10th, 2005, 07:17 PM
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

Aline
August 10th, 2005, 07:19 PM
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).

Aline
August 10th, 2005, 07:21 PM
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.

Aline
August 10th, 2005, 07:27 PM
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! :lol: 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! :twisted:


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.

Aline
August 10th, 2005, 07:28 PM
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.

Aline
August 10th, 2005, 07:36 PM
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.

Aline
August 10th, 2005, 07:46 PM
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

Aline
August 10th, 2005, 07:48 PM
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

Aline
August 10th, 2005, 07:51 PM
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

Aline
August 10th, 2005, 07:53 PM
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

Aline
August 10th, 2005, 07:54 PM
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.

Aline
August 10th, 2005, 07:56 PM
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.

Aline
August 10th, 2005, 07:59 PM
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.

Aline
August 10th, 2005, 08:01 PM
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.

Aline
August 10th, 2005, 08:03 PM
** 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 8)

Aline
August 10th, 2005, 08:18 PM
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

Aline
August 10th, 2005, 08:21 PM
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.

Aline
August 10th, 2005, 08:27 PM
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
August 10th, 2005, 08:29 PM
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 :D

b-man
August 10th, 2005, 08:37 PM
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 :D

b-man
August 10th, 2005, 08:39 PM
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 :D

b-man
August 10th, 2005, 08:48 PM
Italian Sub-sandwhich

This is a repost of Joe Slate's (jslate6228), 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 :D ~thanks again Joe, for a fabulous recipe!!!!

b-man
August 10th, 2005, 08:54 PM
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 :D

Aline
August 10th, 2005, 08:56 PM
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
August 10th, 2005, 08:59 PM
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 :D

b-man
August 10th, 2005, 09:02 PM
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 :D

b-man
August 10th, 2005, 09:08 PM
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 :D

b-man
August 10th, 2005, 09:10 PM
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 :D

b-man
August 10th, 2005, 09:14 PM
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 :D

Aline
August 10th, 2005, 09:15 PM
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
August 10th, 2005, 09:16 PM
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 :D

b-man
August 10th, 2005, 09:21 PM
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 :D

b-man
August 10th, 2005, 09:23 PM
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 :D

b-man
August 10th, 2005, 09:26 PM
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 :D

Aline
August 10th, 2005, 09:26 PM
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.

b-man
August 10th, 2005, 09:41 PM
Copycat Pizza Hut Crust

Ingredients:

2 Pkg Dry yeast
1/4 Tsp Garlic salt
2/3 Cup water, Warm
1 Tsp salt
2 Tsp sugar
1/2 Tsp dry oregano leaves
2 cup cold water
6-1/2 cup All-purpose flour
3 Tbl corn oil
2 Tbl sugar



Sprinkle yeast over warm water and stir in the sugar. Let stand about 5 minutes or until very bubbly.

Combine the remaining ingredients with about half of the flour, beating to a smooth batter. Beat in the yeast mixture and then with a sturdy spoon work in remaining flour until you can toss it lightly on a floured surface and knead it until it feels elastic in texture. The kneading may require abaout 2/3 cup additional flour, that you will be coating your hand with as you knead the dough. Don't let the dough become too stiff and yet you don't want it to stick to your hands. Place it in a large plastic food bag, which you can spray inside with Pam or wipe the inside of it with oil and place the ball of kneaded douogh in this to rise until doubled in bulk. Be sure the plastic bag is large enough that it will permit the dough to double without splitting the bag. You can place the bag of dough on a warm, sunny spot on the table or kitchen counter which helps it to raise quickly and if it's summertime, place the bag of dough (with open end sealed tightly with tape) in your car with the windows up!

When dough has doubled, punch it down and shape it to fit two 15' round pizza pans that have been greased and dusted in cornmeal. Add the sauce and topping ingredients exactly in the order listed above, spreading each ingredients evenly over the dough. Let this rise about 20 minutes in a warm place and then bake at 450, about 20 to 25 minutes, putting one pizza at a time on center rack of the preheated oven. If you don't want 2 pizza's and you can only handle one of them, wrap the second pizza in foil or plastic and seal it with tape to lock out all air. Freeze it before it rises the last time. After letting it thaw 30 , you can bake as directed above.

B-man :D

b-man
August 10th, 2005, 09:43 PM
Copycat Red Lobster's Brushetta

Ingredients:

1 med. red bell pepper - seeded, minced fine
1 med. green bell pepper - seeded, minced fine
1 sm. red onion - grated
1/2 Lb. sm. shrimp - canned OR fresh
1 1/2 cups grated fontina cheese
1 1/2 cups grated white cheddar cheese
1/2 loaf French bread - cut in 1/2" slices


Combine all ingredients, except bread. Spread mixture onto bread slices. Bake in 350 degree oven for 6 minutes, or until cheese melts.

B-man :D

b-man
August 10th, 2005, 09:51 PM
Fetticini Alfredo Is Very Easy to Make

The secret is in the cheese.

Ingredients:

1 pound fetticini ( THIN Italian style, made with semolina flour )
1 cup butter
1 pint light cream
2 cups "LOCATELLI" cheese, this is the flavor & the secret you are
looking for!
salt & pepper to taste

When fetticini is almost completly cook, melt butter & cream over LOW
heat. Add cheese move quickly, cheese thickens the sauce quickly!

Plate & add extra cheese on top if desired. Serve with a nice green
tossed salad, tossed with a ranch or garlic dressing!

This recipe is claimed to originate from a little village in Caserata, Italy.
You can freeze any leftover sauce you do not use. Thaw it first before using it at a later date!

BENE MANGIARE ( good eating )!

B-man :D

Aline
August 10th, 2005, 09:51 PM
Italian Salad

1 large cucumber
2 large ripe tomatoes, sliced
2 scallions with tops (green onions), sliced
4 ounces mozzarella cheese, cut into 1/4-inch dice
1/2 cup spa vinaigrette (recipe follows)
2 tbsp chopped fresh basil
Freshly ground white pepper to taste
Vegetable seasoning to taste

Peel cucumber and cut in half lengthwise. Scrape out seeds with spoon and slice cucumber into thin semi-circles.

In bowl, combine cucumbers with all remaining ingredients and toss lightly.


Spa Vinaigrette

2 tbsp extra-virgin olive oil
2 tbsp vinegar
2 tbsp sparkling mineral water
1-1/2 tbsp fresh lime juice seasoned with chopped herbs.

b-man
August 10th, 2005, 09:54 PM
Olive Garden Portobella Mushrooms Stuffed With Italian Sausage

Ingredients:

STUFFING:

4 Large Portobella Mushrooms With Stems Removed
1 lb Bulk Italian Sausage
1 tsp Fresh Chopped Italian Parsley
1 tsp Fresh Chopped Basil
1 clove Chopped Garlic
1 cup Garlic Croutons - Ground Fine
1/4 cup Milk
1/4 cup Parmesan Cheese
2 Eggs

SAUCE:

1 pt Heavy Cream
2 Tbsp Chopped Fresh Basil
1/4 cup Grated Parmesan Cheese
Salt (to taste)
Pepper (to taste)


FOR THE STUFFING:

Brown the sausage in a nonstick skillet making sure sausage is crumbled into small pieces.

Once browned drain fat and transfer to a paper towel to cool.

In a medium bowl, beat the eggs with milk and then mix in the parsley, basil, garlic, croutons, and Parmesan cheese.

Add the cooled sausage and mix well (mixture should be wet but firm and hold together easily).

Top portobella mushrooms with sausage mixture and bake in 350 degree F oven for 15 to 20 minutes

FOR THE SAUCE:

In sauce pan, heat cream and lightly boil until it is half its original volume being careful not to scorch it.

Once it is reduced by half, mix in the Parmsan cheese, basil, salt and pepper.

Spoon 2 ounces of sauce over top of each mushroom.

Garnish with a sprig of fresh Italian Parsley or Fresh Basil.

B-man :D

b-man
August 10th, 2005, 09:56 PM
Olive Garden Italian Dressing

Ingredients:

1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoons corn syrup
2 tablespoons parmesan cheese
2 tablespoons romano cheese
1/4 teaspoon garlic salt
1/2 teaspoon italian seasoning
1/2 teaspoon parsley flakes
1 tablespoon lemon juice

Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.

B-man :D

b-man
August 10th, 2005, 10:00 PM
Strawberry Bruschetta


Astoundingly good for minimal effort, this makes an indulgent weekend breakfast or anyday dessert. A judicious smear of mascarpone (half the fat of butter) is part of the luxury, but even lighter low-fat cream cheese will work as well. The real secret is warming the berries just enough to make the flavor bloom and transform their juices into a rosy syrup.

To make ahead: Prepare the sauce (Step 2), cover and refrigerate for up to 2 days or freeze for up to 1 month. To reheat, microwave on High for about 1 minute (defrost first, if necessary).

Ingredients:

4 thick slices whole-wheat bread
6 tablespoons light brown sugar
1 teaspoon grated lemon zest
2 teaspoons lemon juice
3 cups sliced or diced hulled strawberries
4 tablespoons mascarpone (Italian cream cheese)

1. Toast bread in a toaster.


2. Meanwhile, heat a large skillet over high heat. Add sugar, lemon zest and lemon juice and cook, stirring, until the sugar melts and the mixture begins to bubble, 30 seconds to 1 minute. Add strawberries and stir until juices begin to exude and the berries are heated through, 30 seconds to 1 minute more.


3. Spread 1 tablespoon mascarpone on each piece of toast. Top with the warm berries.

Makes 4 servings.


B-man :D

b-man
August 10th, 2005, 10:06 PM
Fusilli al Formaggio - Fusilli with Cheese

Fusilli look like well-threaded screws, and are perfect for absorbing a sauce, especially one with cheese. Though more of a spring/fall dish, it will also work nicely in the summer, especially if served with a crisp, fruity white wine.

Serves: 4

INGREDIENTS:

1 pound fusilli
1/2 pound fontina valdostana (a moderately firm cheese made in rounds from the Val D'Aosta, which melts wonderfully - do not use the generic, industrial fontina that's extruded in blocks)
1/3 cup fresh unsalted butter
Grated Parmigiano
4-5 leaves fresh sage

Set a pot of water to boil, salt it lightly, and as it heats thinly slice the cheese. When the water boils add the pasta, and while it's cooking melt the butter, flavoring it with the sage. Drain the pasta when it's still quite al dente, remove the sage from the butter, and stir the butter into the pasta, together with a heaping tablespoon of grated Parmigiano.

Preheat your oven to 360 F (180 C).

Take an oven-proof dish large enough to hold the volume of pasta and put down a first layer of pasta. Cover the pasta with a layer of cheese, and continue alternating pasta and cheese until all is used up, finishing off with a layer of cheese.

Bake the fusilli for about ten minutes, and serve.

B-man :D

b-man
August 10th, 2005, 10:14 PM
Lasagne col Pesto - Pesto Lasagna

This pleasant alternative is especially suited to the summer months.


INGREDIENTS:

A cup of fresh basil (about 30 leaves)
1 clove of garlic
2 tablespoons grated Parmigiano
2 tablespoons grated Tuscan or Sardinian pecorino – Romano is too sharp; if need be increase the Parmigiano
1/2 cup excellent olive oil
1/3 cup pine nuts (optional)
Salt to taste
A pound (500 g) of lasagne, either fresh or dried, and more grated Parmigiano


Preheat oven to 385 F (190 C) and set pasta water to boil.
Mince, in a food processor, the basil, garlic, cheeses, and a pinch of salt; you should aim for a uniform paste, rather than a liquid. Transfer the mixture to a bowl and add the oil in a slow stream, stirring so as to amalgamate it.

If the lasagne are fresh, cut the sheets into four inch squares if need be. Salt the boiling pasta water, add a spoonful of oil to it so the sheets won’t stick, and add the pasta. Cook it till it’s al dente, and then remove the sheets with a slotted spoon and set them to drain on a clean cloth. Stir two tablespoons of the pasta water into the pesto.
Melt a dab of butter in a hot serving dish, then lay down a layer of pasta and a thin layer of pesto, sprinkle the pesto with grated cheese, and lay down another layer of pasta. Continue alternating pasta and pesto till all is used up, heat through in the oven, and serve.

Serves four.

Note: This pesto sauce will work equally well with spaghetti.

b-man
August 10th, 2005, 10:23 PM
Maccheroncini al Prosciutto Cotto - Baked Macaroni with Ham

This is a fairly rich dish suited to the period from fall to spring. It's standard north Italian of the hearty sort one might expect in a good pizzeria.

Serves: 8-10

INGREDIENTS:

1 3/4 pounds penne or similar ribbed pasta
1 pint cream
1 3/4 cups fairly fluid béchamel sauce
1 pound cooked ham (the kind one purchases in a deli as a cold cut), thinly sliced and shredded
3 cups grated Parmigiano
1/2 cup unsalted butter

Lightly salt a pot of water, bring it to a boil, and cook the pasta; drain it while it's still quite al dente. In the meantime prepare the remaining ingredients and grease a large oven-proof dish with some of the butter.

Preheat your oven to 400 F (200 C).

Upon draining the pasta, combine it with the remaining butter, the cream, half the grated Parmigiano, and the ham. Transfer the pasta to the baking dish, spread the béchamel sauce over it, and dust it with the remaining grated cheese. Heat the dish through in the oven for about 10 minutes (don't let the cheese overbrown or it will become bitter) and serve. You can also run the dish under the broiler for a few minutes to brown the cheese.

B-man :D

b-man
August 10th, 2005, 10:46 PM
Authentic Italian Meatballs

Ingredients:

1 lb. ground beef
1 egg
1/4 cup milk
1/2 cup breadcrumbs
1/2 teaspoon salt
1 teaspoon oregano
1 tablespoon fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon fresh ground pepper
1/4 cup grated parmesan cheese


Mix all ingredients in a large bowl by hand. Use your bare hands
for best results. Roll meatballs to about the size of a golf ball.
Drop raw meatballs into large pot of sauce. Simmer for about 3 hours.

B-man :D

b-man
August 10th, 2005, 10:50 PM
Pasta Fagiole

This traditional pasta and white bean soup is an Italian classic. Be sure to cook the pasta until just al dente. It makes a wonderful supper when served with a large tossed salad of romaine lettuce with red peppers, olives and sliced cucumbers and a dessert of plump dried fruit and roasted almonds.

Yield: 8 Servings

Ingredients:

1 cup dried small white beans
1 tablespoon extra-virgin olive oil
1 large onion, chopped
6 cloves garlic, minced
10 cups water or vegetable stock
1/2 teaspoon dried rosemary, crushed
1 cup small pasta, such as orzo or small shells
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped
1 cup freshly grated Parmesan cheese
Additional extra-virgin olive oil (optional)


Wash the beans. In a large pot, cover them with cold water. Soak for 8 hours. Drain into a colander.

In the same pot, heat 1 tablespoon of olive oil over medium heat, add the onion and garlic, and sauté until soft.

Add the beans and water or stock. Cover and bring to a boil over high heat. Reduce heat to low, add the rosemary, and simmer 2 hours or until the beans are tender.

Raise heat to high, add the pasta, and cook until al dente.
Season the soup to taste with salt and pepper, garnish with the chopped parsey. Serve accompanied by grated Parmesan cheese and the optional extra-virgin olive oil.

B-man :D

b-man
August 10th, 2005, 11:19 PM
Penne Pasta with Tomato Vodka Sauce


Ingredients:

1 and 1/2 lbs. Penne pasta
6 cloves garlic, minced
1/2 cup vodka
1/2 lb. Canadian bacon or smoked ham, diced
1/4 cup olive oil
2 28-oz. cans tomatoes, crushed
1 cup heavy cream
1/2 tsp. crushed red pepper
1 medium onion, chopped
2 cups frozen peas
1/2 cup Romano cheese, grated

Saute onion and garlic in olive oil until brown, about 5 minutes. Add tomatoes, Canadian bacon, crushed red pepper and peas and cook over medium heat for 5 minutes. Add heavy cream and vodka and cook for 5 more minutes until sauce thickens. Meanwhile, in a separate pot, boil Penne pasta until it is al dente and drain. Place pasta on individual plates and top with tomato-vodka sauce and serve.

B-man :D

b-man
August 10th, 2005, 11:22 PM
Bruschetta II

Ingredients:

1 loaf of Italian bread, sliced lengthwise
4 fresh tomatoes, chopped
2 Tbsp. fresh basil, chopped
1/4 cup fresh parsley, chopped
1/4 cup extra virgin olive oil
2 garlic cloves, minced
Salt and pepper to taste
1 8-oz. jar artichoke hearts, quartered
1/2 cup black olives, sliced
4 oz. Feta cheese

Place sliced bread under the broiler in the oven and toast until just brown. Remove bread from oven. Combine tomatoes, basil, parsley, olive oil, garlic and salt and pepper together and mix well. Spread the tomato mixture evenly over bread then top with black olives, artichoke hearts and Feta cheese. Place bread back under broiler for 2 minutes being careful not to burn the bread. Remove bread from oven and allow to cool for several minutes so you can slice and serve warm.

B-man :D

b-man
August 10th, 2005, 11:24 PM
Gazpacho Salad

Ingredients:

6 fresh tomatoes, chopped
1 onion, chopped
2 cucumbers, peeled, seeded and chopped
1/2 cup black olives, sliced
2 green peppers, chopped
3 - 4 stalks celery, chopped
3 cloves garlic, minced
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
2 Tbsp. fresh parsley
1 Tbsp. fresh basil, chopped
1 tsp. Tabasco
Salt and pepper to taste

Combine tomatoes, onion, cucumbers, black olives, green peppers and celery together in a large bowl and toss well. Combine garlic, red wine vinegar, olive oil, parsley, basil, Tabasco and salt and pepper in a separate container and mix well. Refrigerate dressing for several hours, pour over tomato mixture just before serving and toss well. Serve over lettuce leaves.

B-man :D

Lexus
August 11th, 2005, 12:41 PM
This is my recipe for Italian Sauce. I learned how to make Italian sauce from a very nice Italian woman in East Boston, Massachusetts. It's the best around. The amount of spices will not be exact as I never measure them. You can add more or less to taste.

Italian Sauce

Olive Oil for sauteing onion and garlic
1 medium onion, diced
2 cloves garlic, minced
2 or 3 Bay leaves
2 tsps dried Oregano
2 tsps dried Basil
2 tsps dried Parsley
1TBS Italian Seasoning
1 generous TBS Sugar
Salt and Pepper to taste
2 28 oz cans Ground Peeled Tomatos with 1-1/2 cans water, I like Pastene
1 6 oz can Tomato Paste with one can water
1/2 to 3/4 C finely grated Parmesan Cheese, Optional

Heat Olive Oil in large saucepan. When oil is hot add onion and saute until onion starts to soften and become opaque in color. Add garlic and saute for approximately another minute. Do Not Allow Garlic To Burn, it will turn bitter. Add tomato paste and oregano. cook until the paste starts to melt a little then add 1 tomato paste can of water. Mix well and bing just to a boil. Next add 1 can of Ground Peeled Tomatos. Bring it back up to a boil and add Basil and Bay Leaves. Then add 1 28 oz can water. Bring it to boil again and add second can of tomatos and parsley. Bring it to boil and add 1/2 can water and Italian Seasoning, Salt, Pepper and Sugar. The Sugar is used to take out the acid from the tomatos. Bring to a strong boil and add Parmesan Cheese and stir constantly until cheese is melted. At this point you can add any kind of meats you like. Lower heat and simmer, stirring occasionally for at least 2 hours.


Enjoy. It is worth the work, trust me.
P.S. Notice above that I added Bay Leaves to the ingredients. Sorry I forgot them originally :oops:

b-man
August 11th, 2005, 09:19 PM
Hi Folks....
As of the time of this post, we have oer 1300 visitors and only 55 posts. Lets all get together, and start posting. Please.....if you like the variety, add to it. Don't let it be the same folks posting all the time! We're in this together! So....if you recieve a benefit, contribute to the beneficial inventory, for others.....Please! This is not rocket science....take a recipe....leave one. This is your forum too! Make it a success with your contribution! Thank You......

B-man & Aline :wink:

mmchummel
August 12th, 2005, 01:37 AM
BASIC ITALIAN WHITE SAUCE
(BESCIAMELLA)

1 Recipe= 4 ½ C. INGREDIENTS
8 T Unsalted Butter
¾ C Quick-mixing flour
4 C Milk
½ t. Fresh grated Nutmeg
½ t. Salt

I ALSO ADD

¼ C Parmesan Cheese
1 Beaten Egg


Basic sauce is used for layering lasagna, covering cannelloni, and casseroles in general. Full recipe makes enough for a large (12-14 servings) lasagna and is of medium consistency, a factor controlled by adding more or less flour.

Melt the butter in a heavy saucepan over low heat. Add the flour all at once and stir rapidly with a wire whisk until blended. When you use the quick mixing flour that has a granular feeling lumps never form. With reg. Flour the chance for lumps increases.

Heat the milk to scalding (just under a boil, when a skin has formed on top.) and add it all at once to the butter-flour mixture, stirring vigorously with a whisk. Continue cooking over med. Heat, stirring constantly, until the sauce has thickened and is smooth, about the consistency of a thin pudding. Add the nutmeg, salt, and a few grinds of pepper.

Cool the sauce for about 15 minutes before using. It becomes firmer as it cools.

mmchummel
August 12th, 2005, 01:42 AM
Fritto Misto di Verdura (Mixed Fried Vegetables)

Recipe Summary
Prep Time: 10 minutes
Cook Time: 5 minutes
Yield: 6 servings


1/4 pound sweet peas in pod
1/4 pound green beans, ends snapped off
1 head broccoli, cut into thin spears
1 bunch scallions, root ends and greens removed
1 zucchini, cut into 1/2-inch thick rounds
1 summer squash, cut into 1/2-inch thick rounds
1 sweet yellow bell pepper, cored and cut into 1/2-inch thick strips
3 lemons, cut into wedges
2 cups cornstarch
2 quarts extra virgin olive oil, for frying
Salt, to taste
Heat the oil in a deep pan with a basket until just smoking. In a wide, shallow bowl, mix half the vegetables and 1/3 of the lemon wedges. Sprinkle with 1 cup cornstarch and toss quickly with hands to coat. Toss into a large strainer with a handle and bat against hands to remove excess cornstarch. Drop the coated vegetables and lemons into the oil and cook until golden brown and crispy (about 2 minutes).
Remove to a plate lined with paper towels to drain. Immediately repeat with the 1/3 of the remaining lemons and all remaining vegetables. Season the hot fried foods with salt and serve immediately with fresh lemon wedges.

mmchummel
August 12th, 2005, 01:42 AM
GRILLED SPRING PIZZA

(Start to finish 30 minutes)

2 red bell peppers, seeded and cut into thick slices
16 asparagus spears, bottoms trimmed
Extra-virgin olive oil
Kosher salt
1 large yellow onion, cut into thick rounds
1 pound raw pizza dough, room temperature
2 cloves garlic, minced
2 cups pasta sauce
4 cups grated cheese (a mix of mozzarella and Parmesan works well)

Preheat grill to medium-high. Place the red peppers and asparagus in a large bowl or zip-lock plastic bag. Add several tablespoons of olive oil and salt, to taste. Toss to coat evenly, or seal the bag and shake. Using kitchen tongs, place the vegetables on the grill. Add the onion slices and brush them with olive oil. Cook until the vegetables are just tender, turning as needed. Remove from the heat and set aside. Divide the dough into either two or four pieces. Roll out each piece of dough on a lightly floured surface. Brush the top of each pizza with olive oil. Set pizza dough on the grill, oiled side down, and cook with the grill open until bottom is eared and cooked, about 2 to 3 minutes. Top should still be slightly doughy. Bubbles may form, but these will deflate when the dough is turned. Remove the dough from the heat and flip so that grilled side faces up. Brush lightly with olive oil and distribute garlic over the pizzas. Spread a thin coat of pasta sauce over, then arrange vegetables and top with cheese. Return the pizza to the grill, close and cook until the cheese is thoroughly melted and lightly browned in spots. Remove from heat and serve immediately.

Makes 2 to 4 pizzas.

mmchummel
August 12th, 2005, 01:48 AM
Penne with Fresh tomatoes and crab

this light, fresh pasta owes it luxuriousness to the crab.

2 TBS olive oil
3 Large Shallot, minced
1/4 tsp red pepper flakes
4 Plum tomatoes, chopped
1 cup fish stock or 1/2 cup clam juice and 1/2 cup water
1/4 teaspoon crushed saffron threads (optional)
3/4 lb of flaked crabmeat
1 pound penne or spaghetti, cooked and drained
1 bunch chives, sliced
salt and freshly ground black pepper to taste

Heat the oil in a large skillet over medium heat. Sauté the shallots with red pepper flakes until soft, about 5 minutes. Add the tomatoes and cook another 5 minutes. Pour in the fish stock or clam juice and water mixture and (optional) saffron. Bring to a boil and cook 8 to 10 minutes until thickened. Stir in the crabmeat and cook 5 minutes to heat through
Place the pasta in a serving bowl, add the sauce, and toss well. Sprinkle with chives and serve.

mmchummel
August 12th, 2005, 01:50 AM
Ricotta Pasta Bake


1-pound Rigatoni pasta
1 1/2 cups fresh ricotta, part skim
8 ounces light sour cream
1-tablespoon fresh lemon juice
4 eggs, lightly beaten
1 cup grated or shredded Parmesan
2 tablespoons chopped fresh dill
Sea Salt and black pepper

1. Preheat oven to 350-degrees. Cook pasta in lightly salted boiling water until al dente. Drain well. Transfer to a lightly greased 9x13-inch baking pan, spreading evenly.
2. Blanch the spinach in boiling water and drain well. Squeeze with hands or in paper towels to remove excess liquid. Coarsely chop the spinach and spread evenly over the pasta.
3. Combine sour cream, lemon juice, eggs, Parmesan, dill and salt and pepper. Mix well with a whisk. Pour mixture over the spinach and pasta, spreading gently and evenly. Sprinkle with Parmesan, if desired.
4. Place pan in oven and bake for 30 minutes or until golden. Remove from oven and let it stand in the pan for 5 minutes before cutting.
5. To serve, place squares or wedges of the pasta bake on plate with a small and simple tomato salad.

About 8 servings

Recipe Courtesy of Lyn Nichols, Host of What's Cookin'

mmchummel
August 12th, 2005, 01:50 AM
Shrimp in Bowties

1 tablespoon Canola or Olive oil
1 (8-ounce) package bowties, cooked & drained
1 (10-ounce) package snow peas or asparagus tips
1 pound cooked shrimp, medium
1 bunch green onions, trimmed and sliced
1/2-cup oil and vinegar vinaigrette, reduced fat
Salt and pepper
8 - ounces crumbled goat or feta cheese
Chopped fresh parsley

1. Heat oil in skillet and sauté snow peas over medium high heat, stirring frequently. Add shrimp and stir until heated through.
2. Combine onions, vinaigrette and pepper in a small bowl and stir well. Place cooked and drained hot bowties in large serving bowl. Pour the vinaigrette mixture over the pasta and toss well. Add the shrimp and snow pea mixture and toss again.
3. Sprinkle cheese and parsley over the pasta. Serve with crusty bread and tossed salad. Serves 4 to 8.

mmchummel
August 12th, 2005, 01:52 AM
Pasta with Roasted VegetablesAnd Balsamic Vinegar

1 Bunch Scallions;
cut into 1in.pieces
1 Bell Pepper, coarsely chopped
4 Tomatoes, chopped
1 Zucchini, coarsely chopped
2 Lg. Toes Garlic, chopped
3 T Balsamic Vinegar
1 T Olive Oil
8 oz of Pasta

Serves 3-4


COMBINE SCALLIONS, BELL PEPPER, ZUCCHINI, TOMATOES, GARLIC, BALSAMIC VINEGAR, AND OLIVE OIL IN A SHALLOW BAKING DISH. BAKE AT 400o FOR ABOUT 30 MINUTES, STIRRING ONCE, and OR UNTIL VEGETABLES ARE SOFT. MEANWHILE COOK PASTA IN BOILING WATER AS DIRECTED. DRAIN PASTA AND TOSS WITH VEGETABLES.

Serve in warmed dish.

mmchummel
August 12th, 2005, 01:56 AM
Cannelloni al Forno (Baked Pasta Tubes, Casalinga Style)

2 tablespoons butter
1/2 pound ground pork
1/4 pound ground veal
1/2 cup Parmigiano-Reggiano, grated, plus more for garnishing pasta
1 tablespoon flour
1 cup milk
Salt and pepper
Pinch nutmeg
1 egg, beaten
1 recipe basic pasta dough, recipe follows
1 cup basic tomato sauce, recipe follows
1 cup besciamella, recipe follows

In a large skillet, heat the butter over high heat until it foams and subsides. Add the ground pork and veal and cook over high heat until it begins to brown in its own fat. Drain the excess fat and add the Parmigiano, the flour and the milk and reduce heat to a simmer. Cook for 10 minutes, stirring regularly, then remove from heat and allow to cool. Season with salt, pepper and nutmeg and stir in the egg. Set aside.
Preheat the oven to 350 degrees F.
Roll the pasta out to the thinnest setting on a pasta rolling machine and cut it into rectangles measuring 4 inches by 6 inches. Divide the meat filling evenly among the rectangles and roll the pasta around the filling, jelly-roll style making 14 to 16 canneloni. Blanch until tender in boiling water. Remove and put in an ice water bath. In an 8 or 9-inch square, oven-proof casserole, spoon half the tomato sauce across the bottom in an even layer. Carefully lay each pasta package in the casserole so that they are in a single layer. Top with the remaining tomato sauce, then the bechamel. Finish with the freshly grated Parmigiano-Reggiano and bake in the oven 20 to 25 minutes, until the sauces and cheese are bubbling and the edges of the pasta are crispy and browned. Serve immediately from the cooking dish.


Basic Tomato Sauce:

1/4 cup extra virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt, to taste

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
Yield: 4 cups


Basic Pasta Dough:

3 1/2 to 4 cups flour
4 eggs
1/2 teaspoon extra-virgin olive oil

Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll or shape as desired.


Beciamela (Bechamel Sauce):

5 tablespoons butter
4 tablespoons flour
3 cups milk 2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes.
Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 10 minutes and remove from heat. Season with salt and nutmeg and set aside.
Yield: 3 cups

mmchummel
August 12th, 2005, 01:59 AM
Giobbi's Primavera Pasta
Recipe courtesy Jacques Pepin, The Apprentice, Houghton Mifflin Co, 2003

Tomato Salad/Sauce:
1 pound ripe tomatoes (2 or 3 tomatoes)
1 teaspoon finely chopped garlic cloves
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
1 cup shredded basil leaves

Pasta:
Salt
8 cups water
1 pound penne or bow-tie pasta
1/3 cup freshly grated Parmigiano-Reggiano
For the Tomato Salad/Sauce: Cut the tomatoes in 1/2 crosswise, parallel to the stems, and gently press the seeds out. Cut the flesh into 1/2-inch pieces, and put them in a bowl large enough to hold the finished dish. Add the remaining salad ingredients and toss well.
For the Pasta: Salt the water and bring to a boil. Add the pasta, stir well, bring back to a boil, and boil, uncovered, stirring occasionally, for about 10 minutes, more or less, depending on how firm you like your pasta. Add a 6-ounce ladle of the hot pasta water to the tomato salad. Drain the pasta in a colander, and add it immediately to the tomato salad. Toss thoroughly, and divide the pasta among 4 soup plates. Sprinkle generously with the cheese, and serve immediately.

mmchummel
August 12th, 2005, 02:03 AM
Lasagne Ligurian Style
Recipe courtesy Tyler Florence

1 recipe Pasta Dough for Ravioli, recipe follows
1 pound new potatoes, scrubbed
1 tablespoon kosher salt
1 bay leaf
Garden Puree:
1 pound sugar snap peas, trimmed
1 pound English peas, shelled, or 1 cup frozen petite peas
1 pound asparagus, tips only (about 2 1/2 inches)
1 pound haricots verts or tender green beans, trimmed
3 scallions, green parts only, roughly chopped
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup ricotta cheese
Flour, for dusting
Extra-virgin olive oil
Basil leaves
Freshly grated Parmesan
Make the Pasta Dough for Ravioli and set aside to rest.

Cook the potatoes:
Put the potatoes into a pot, cover them with water, add salt, and bay leaf. Bring to a boil and cook the potatoes until tender, about 15 to 20 minutes. Drain them and set aside until cool enough to handle; remove the bay leaf.

Make the garden puree:
Bring a large pot of salted water to a boil. Add the snap peas, peas, asparagus tips, and green beans and cook until bright green and crisp tender, about 3 minutes. (If you're using frozen peas, you can throw them in during the last minute to thaw.) Drain, transfer to a bowl of salted ice water to stop the cooking, and drain again. Reserve half the vegetables and puree the other half in a food processor with the scallions, 2 tablespoons olive oil and salt and pepper, to taste. Fold in the ricotta and set aside.

Roll out the dough:
Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times. Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching. Dust the sheets with extra flour whenever the dough gets sticky. Reduce the setting and crank the dough through again 2 or 3 times. Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be about 1/8-inch thick.
Roll out the other half. Cut the pasta sheets into 3-foot long lengths.

Assemble the lasagne:
Heat the oven to 350 degrees F. Lay a 6-inch section of each long pasta sheet in a row on a sheet pan, letting the remaining pasta sheet hang over the edge of the pan. Spread 2 heaping tablespoons of garden puree on top and scatter over some of the reserved vegetables; break apart 1 or 2 potatoes by hand and place them over the vegetables along with some basil leaves. Fold the pasta sheet over to cover the filling letting the remaining length hang over the other side of the pan. Continue to layer on more puree, vegetables and pasta until you have 4 layers. Top with puree, vegetables, and basil leaves, then grate on some Parmesan and drizzle over some olive oil. Bake for about 20 to 25 minutes and serve immediately.

Pasta Dough for Ravioli:
5 cups all-purpose flour, plus more for dusting
1 teaspoon salt
6 large eggs
2 tablespoons extra-virgin olive oil

To make the pasta dough:
In an electric mixer fitted with a dough hook, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Pour in 1 tablespoon olive oil and continue to mix until a smooth dough is formed. If the dough is too dry drizzle in a bit of water, if it is too wet sprinkle in some more flour. Dust some flour on a work surface, knead and fold the dough until it is elastic and smooth, this should take about 10 minutes. Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.

To make the dough by hand:
Combine the flour and salt on a flat work surface, shape into a mound, and make a well in the center. Add the eggs and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall and mix it with the beaten eggs. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a smooth dough. Dust some flour on the work surface; knead and fold the dough until it is elastic and smooth, this should take about 10 minutes. Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
To roll out the dough:
Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times. Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching. Dust the sheets with extra flour whenever the dough gets sticky. Reduce the setting and crank the dough through again 2 or 3 times. Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be paper-thin, about 1/8-inch thick for ravioli. Roll out the other half.

mmchummel
August 12th, 2005, 02:04 AM
Pasta Dough for Ravioli,


1 recipe Pasta Dough for Ravioli, Pasta Dough for Ravioli: 5 cups all-purpose flour, plus more for dusting 1 teaspoon salt 6 large eggs 2 tablespoons extra-virgin olive oil To make the pasta dough: In an electric mixer fitted with a dough hook, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Pour in 1 tablespoon olive oil and continue to mix until a smooth dough is formed. If the dough is too dry drizzle in a bit of water, if it is too wet sprinkle in some more flour. Dust some flour on a work surface, knead and fold the dough until it is elastic and smooth, this should take about 10 minutes. Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. To make the dough by hand: Combine the flour and salt on a flat work surface, shape into a mound, and make a well in the center. Add the eggs and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall and mix it with the beaten eggs. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a smooth dough. Dust some flour on the work surface; knead and fold the dough until it is elastic and smooth, this should take about 10 minutes. Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. To roll out the dough: Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times. Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching. Dust the sheets with extra flour whenever the dough gets sticky. Reduce the setting and crank the dough through again 2 or 3 times. Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be paper-thin, about 1/8-inch thick for ravioli. Roll out the other half.

mmchummel
August 12th, 2005, 02:06 AM
Tomato Basil and Cheese Baked Pasta
Recipe courtesy Rachael Ray

For kids ages 12 to 16 years.
1 pound small shell pasta
2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
3 large cloves garlic
1/2 small to medium yellow onion
1 (28-ounce) can crushed Italian tomatoes, any brand
1/2 cup, 10 to 12 fresh basil leaves, torn into small pieces
Salt and pepper
1 cup store bought basil pesto sauce
1 cup ricotta cheese
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
1/2 pound fresh mozzarella

Bring a large pot of water to a boil and salt the water. Add small shell pasta and cook the pasta to al dente doneness which means that the pasta will still have a bite to it or be a little chewy. The pasta will soak up more juice and keep on cooking after we drain it, so we need it to be a little under cooked. The shells will probably cook about 9 or 10 minutes.
Preheat a deep, big skillet or a medium sauce pot over medium heat.
Place garlic on the cutting board and place the flat of your knife on top of each clove. Carefully give the garlic a whack with the palm of your hand to separate the cloves from the skins. Throw out the skins and chop up the garlic. Remember to keep your fingers curled under and the edge of your sharp, chef's knife tilted slightly away from your body.
Add extra-virgin olive oil to the pan by pouring a slow stream of it twice-around-the-pan. This will be about 2 tablespoons of extra-virgin olive oil just enough to coat the bottom of the pan. Do not let the oil pour out too fast. You are looking for a slow, steady stream. Add the garlic to the oil. To chop the onion, cut the ends off and cut the whole onion down the center. Wrap half and save it. Cut the other half into thin slices then twist the slices a quarter turn and chop them again. Hold the tip of knife on the cutting board and lift the back of the knife up and down over the onion to make the pieces really small. Add the chopped up onion to the garlic and oil. Cook, stirring a lot, 5 minutes until the onions are mushy and look cooked.
Add the tomatoes to the onions and stir. When the tomatoes come to a bubble, reduce the heat under the sauce to low. Stir in basil pieces to wilt them. Season the sauce with salt and peppe, to your taste.
Preheat your broiler to high and place a rack in the center of the oven.
Drain pasta shells. Add them to a casserole dish. Add pesto sauce, 1 cup of ricotta cheese and a handful of grated Parmigiano, too. Stir carefully and coat the hot pasta with the pesto and cheeses. Pour the hot tomato and basil sauce over the pasta, as much as you like. You can always serve a little extra at the table, to pass around. Shred up some mozzarella cheese with a grater and scatter it over the pasta. Add a final sprinkle of Parmigiano to the mozzarella as well. Place the casserole under the broiler in the middle of oven, 10 to 12 inches from the heat. Let the cheese melt and bubble on top, 3 to 5 minutes.

mmchummel
August 12th, 2005, 02:07 AM
Fettucine Alfredo
Recipe courtesy Emeril Lagasse, 2004



Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 to 6 servings

1 pound dried fettucine
6 tablespoons unsalted butter
1 shallot, minced
1 cup heavy cream
1 cup finely grated Parmigiano-Reggiano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Fresh parsley, for garnish, optional
Cook the fettucine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.
While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.
Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.

mmchummel
August 12th, 2005, 02:08 AM
Bryce’s Italian Blushing Bow Ties
1 (16-ounce) package bow tie pasta, cooked and drained
2 or 3 tablespoons butter (no less than 2)
1/4-cup flour, whisked
2 cups milk
1 1/2 cups grated Parmesan cheese, divided
1 (15-ounce) can diced or crushed tomatoes
Salt and pepper

1.Melt butter in a large saucepan over medium heat. Whisk in the flour an cook, whisking, for about 3 minutes.
2. Stir in the milk and bring to a simmer and cook, stirring, until thickened.
3. Stir in 1 cup Parmesan and tomatoes and stir well. Season with salt and pepper to taste. Simmer, stirring (heavier on pepper than salt)
4. Add the bow ties to the sauce mixture and stir to combine. Cook, stirring frequently, for about 3 minutes, until heated through.
5.Transfer pasta and sauce to a pasta platter and garnish with parsley, basil, or green onions.
6. Serve with warm Italian-style peasant bread. Place remaining ½ cup grated Parmesan in a small bowl and serve on the side. Fresh vegetables go well with this pasta, such as carrots, celery, tomatoes, etc.

mmchummel
August 12th, 2005, 02:09 AM
Spinach Sausage Risotto
Deanna Michelli's

1 pound sweet or hot Earl's Italian Sausage (links), cooked and sliced into 1/4-inch coins
Olive oil
2 teaspoons chicken base mixed with 2 cups water
1-cup rice
1 (10-ounce) package frozen chopped spinach, thawed
1-teaspoon garlic powder
1/4 cup chopped fresh basil
Salt and pepper
1. Combine chicken base and water in a skillet and mix well. Add rice. Cook until rice is tender, stirring frequently.
2. In another skillet, heat 1-teaspoon olive oil and add thawed spinach, breaking up as necessary. Drizzle with olive oil (2 or 3 tablespoons). Cook until hot and tender.
3. Add garlic powder and basil, stirring to mix. Season with salt and pepper, to taste.
4. Cover cooked rice with Parmesan cheese and stir lightly.
5. Stir in spinach mixture and sausage coins and mix well.
6. Serve immediately.

mmchummel
August 12th, 2005, 02:12 AM
LINGUINI WITH ASPARAGUS & PESTO

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~ *~*~*

INGREDIENTS:
1 pound fresh asparagus
3 fresh basil leaves (or dash of dry)
1/4 cup grated parmesan cheese
1/4 cup chopped pecans or walnuts
1 small clove raw garlic
1/4 tsp. salt
3 tbsp. olive oil
8 ounces Linguini

DIRECTIONS:
Cook spaghetti al dente and drain. Add one tbsp. olive oil to
hot drained Linguini. Place remaining oil and asparagus and
all other ingredients in blender. Blend smooth and serve over
linguini.

mmchummel
August 12th, 2005, 02:13 AM
FETTUCCINE WITH CREAMY BASIL-PINE NUT SAUCE

1 garlic clove
1 cup fresh basil leaves
1/2 cup light ricotta cheese
1/2 cup plain nonfat yogurt
1/2 cup (2 ounces) crumbled blue cheese
2 teaspoons sherry vinegar
1/4 teaspoon pepper
3 tablespoon pine nuts
1 (9-ounce) package fresh fettuccine
Fresh basil leaves (optional)

DIRECTIONS:
Place the garlic in a food processor, and pulse 2 to 3
times. Add basil and the next 5 ingredients (through the pepper);
process until smooth. Stir in pine nuts. Cook pasta according to
package directions, omitting salt and fat; drain. Combine pasta
and sauce in a large bowl; toss well. Garnish with fresh basil,
if desired.

YIELD: Yield: 3 Servings
NUTRITIONAL INFORMATION
CAL 493 (26% from fat),FAT 14g (sat 5.4g, mono 4.2g,
poly 3.2g) PROT 22.6g,CARB 71.2g,FIBER 2.5g,CHOL 20mg,
IRON 3.7mg, SODIUM 346mg,CALCIUM 261mgCategory:

mmchummel
August 12th, 2005, 02:14 AM
Penne with Arugula and Walnut Pesto
Recipe courtesy Rachael Ray

1/2 cup extra-virgin olive oil, eyeball it
2 cloves cracked garlic
12 ounces arugula, stems removed
1/2 cup walnut pieces or 2/3 cup walnut halves, toasted
1/4 teaspoon ground or grated nutmeg
Salt and pepper
1/2 cup grated Parmigiano-Reggiano
1 pound penne rigate (with lines) pasta
1/3 pound fresh green beans, cut into thirds

In a small saucepan over medium heat cook garlic in oil 5 minutes, then remove pan from stove top. Fill the food processor with arugula, loosely packed. Add walnuts and 1/2 of the warm oil and both cloves of garlic to the arugula in the processor. Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste. Add any remaining arugula to the processor and grind into the paste by pulsing the processor again. Transfer arugula paste to a large pasta bowl. Stir in the remaining oil and the cheese. Taste pesto sauce and adjust seasonings.
While cooking penne to package directions for al dente, watch the time. After about 6 minutes, add green beans to the pasta pot. The beans will cook along with pasta the last 2 or 3 minutes. Drain pasta and beans together in a colander then transfer hot pasta and beans to the pasta bowl with the pesto in the bottom. Toss pasta and beans with pesto for 2 to 3 minutes to combine and evenly coat the pasta and beans with the pesto sauce. Serve immediately.

mmchummel
August 12th, 2005, 02:17 AM
Asparagus Pesto with Tiny Potatoes and Pasta
Recipe courtesy Michael Chiarello

Pesto:
1 bunch asparagus, about 1 pound, trimmed and cooked for 5 minutes in boiling, salted water (reserve water for pasta)
1/2 cup packed coarsely chopped fresh basil
2 tablespoons pine nuts, toasted
8 cloves minced garlic
Gray salt and freshly ground pepper
About 1 cup pure olive oil
1/2 cup freshly grated Parmesan cheese
3/4 pound marble-size potatoes
2 tablespoons extra-virgin olive oil
1 1/2 cups uncut fresh basil leaves
Gray salt and freshly ground pepper
3/4 pound dried orecchiette or other pasta the same size as potatoes
About 1/2 cup freshly grated Parmesan cheese

Pesto:
Cut the cooked asparagus spears into thirds. Put in a food processor with the basil, pine nuts, garlic, and salt and pepper, to taste. Keep in mind you will add Parmesan as well, so be careful not to oversalt. With the machine running, slowly add the cup of olive oil. When the sauce is about the consistency of mayonnaise, it has enough oil. Pulse in the Parmesan. Thin with water if necessary to achieve a slick, saucy pesto. Scrape into a bowl or jar, cover, and refrigerate until needed. You should have about 3 cups. (Keeps about 2 to 3 days, refrigerated.)
Put the potatoes in a pan of salted cold water to cover and bring to a boil. Cook until tender, about 10 minutes. Drain and let cool for a few minutes. If the potatoes are larger than about 1/2 inch in diameter, cut in half.
Heat the olive oil in a medium saute pan over medium-high heat until hot. Add the potatoes and cook until browned and crispy all over, about 5 minutes. Season, to taste, with salt and pepper. Keep warm. Add basil, toss with potatoes and set aside.
While the potatoes are browning, return the water used for cooking the asparagus, if reserved, to a boil or brint a new pot of water to a boil. Add more salt and the pasta and cook until al dente, about 12 minutes. Drain through a colander, reserving about 1/2 cup of the pasta cooking water. Pour the pasta into a warm serving bowl, add the potatoes, about 1 cup of the asparagus pesto, several twists of pepper, and 1/4 cup of the Parmesan. Toss well, thinning with the pasta cooking water as necessary.
Dust with a light grating of Parmesan (a microplane grater works well for this) before serving and pass the remaining cheese and a bowl of pesto at the table.

elaine hadada
August 12th, 2005, 10:53 AM
Parmesan Crisps

1/2 c. grated parmesan


Preheat oven to 400 degrees F.

Pour a heaping tablespoon of parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A siicone baking sheet is highly recommened. Repeat with the remaining cheese, spacing the spoonfuls about a inch apart.
Bake for 3 to 5 minutes or until golden and crisp. Cool

elaine hadada
August 12th, 2005, 11:39 AM
Baked Rigatoni with Bechamel Sauce

1 stick unsalted butter (4 Ounces)
1/2 c. and 2 tbsp. flour
1 quart whole milk
pinch fresh nutmeg
sea salt and white pepper
1 c. grated fontina cheese
1/2 pound thinly sliced prosciutto, julienned
1 pound dry rigatoni
3 tbsp. unsalted butter diced

Preheat oven to 425 degrees F

Bechamel Sauce

In a 2 quart saucepan, melt butter over medium heat. Add the flour and whisk until smooth, about 2 min. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 min. Remove from heat and stir in nutmeg, 1/2 c. fontina, prosciutto and seasonwith salt and pepper. Set aside.

In a large pot bring to a boil 6 quarts of salted water. Add the rigatoni and cook about 5 min. Since you will be cooking the pasta in the oven a second time you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.

Into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 c. fontina. Dot the top with diced butter and bake in oven for 25 min. or until bubbling and the top is golden brown.

b-man
August 12th, 2005, 07:03 PM
FETTUCCINI SALAD


Ingredients:

1 red pepper cut into 1" pieces
1 green pepper cut into 1" pieces
1/2 cup onion, cut into 1" pieces
1 clove garlic, finely minced
1 tomato, chopped
8 oz. fettuccini noodles, cooked
1 Tbs. roasted garlic-flavored oil
2 Tbs. balsamic vinegar
1 tsp. Italian seasoning
1 Tbs. fresh parsley, minced
1/2 tsp. Salt
1/2 tsp. dried rosemary
1 tsp. coarsely ground black pepper
Grease and preheat grill.

Place the peppers, eggplant, onion, and garlic in the grill and cook for 6-8 minutes.

In a large serving bowl, combine the grilled vegetables,
chopped tomato and fettuccini noodles.

Mix together the oil, vinegar, Italian seasoning, parsley, salt, rosemary and black pepper to make the salad dressing. Pour the dressing
over the salad and toss gently to blend the flavors.

Serves 6.

B-man :D

b-man
August 12th, 2005, 07:07 PM
Italian Hero Sandwich

This is the sandwich to make when you want an attention grabber! At a good Italian delicatessen, you'll be able to find the peppers and sliced meats as well as a crusty loaf that will hold all the fixings.

Ingredients:

1/4 cup red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon dry mustard
salt & freshly ground black pepper, to taste
1/2 cup extra-virgin olive oil
1 Italian bread, with sesame seeds,about 24 inches long,cut in half lengthwise
1/2 cup seeded and chopped pepperoncini peppers
1/2 cup seeded and chopped cherry peppers
2 cups finely shredded iceberg lettuce
4 tomatoes, thinly sliced
5 ounces thinly sliced salami
5 ounces thinly sliced capicola
5 ounces thinly sliced cotto salami
5 ounces thinly sliced mortadella
5 ounces thinly sliced provolone cheese

Makes: 6-8 servings



In a small bowl, combine the vinegar, oregano, mustard, salt and pepper.
Stir to mix well.

Whisk in the olive oil until incorporated.

On a work surface, lay out 3 long pieces of plastic wrap, placing them side by side and slightly overlapping. Place the bottom half of the loaf over the wrap. Spread the pepperoncini and cherry peppers over the bread. Scatter evenly with the lettuce and layer with the tomatoes.
Drizzle with a few tablespoons of the dressing.

Layer the meats, one at a time, over the tomatoes, making sure to distribute them evenly. Top with a layer of provolone cheese.
Drizzle the remaining dressing over the cut side of the top of the loaf.
Place on the layered sandwich and enclose in the plastic.

Refrigerate for at least 1 hour or for up to 4 hours to develop the flavors.
To serve, unwrap the sandwich and slice into large pieces about 3 to 4 inches wide.

B-man :D

b-man
August 12th, 2005, 07:14 PM
Italian Ricotta Cheese Pie


Ingredients:

1 cup graham cracker crumbs
2 tablespoons butter
1 cup honey
4 eggs
4 cups ricotta cheese
1 tablespoon honey
2 teaspoons vanilla extract
2 tablespoons whole wheat flour
2 teaspoons lemon zest, cut into thin slivers
2 tablespoons blanched slivered almonds
1 tablespoon shelled pumpkin seeds

In a small mixing bowl, combine graham cracker crumbs, butter and honey and mix well. Place in a 9 inch springform pan and spread evenly across the bottom. Refrigerate 30 minutes to chill. Preheat oven to 325 degrees F (165 degrees C).

In a large electric mixer bowl, combine ricotta and eggs (beat in one at a time until incorporated). Add tablespoon of honey, vanilla and flour. Beat until smooth. Fold in lemon peel and almonds. Pour mixture into chilled
crust and scatter pumpkin seeds on top. Bake for 1 hour or until just firm and lightly colored on top.

Turn oven off, open door and leave pie inside to cool for 30 minutes.
Remove pie from oven, refrigerate and chill for 2 hours to overnight before serving.

B-man :D

b-man
August 12th, 2005, 07:21 PM
Top 10 Best-value Italian Wines

Interested in trying Italian wines, but not sure who makes what, where? Look no further, here are ten reasonably priced Italian wines to get you started.

1) Stella Pinot Grigio 2003 (Umbria, Italy) $10
A lively, 100% Pinot Grigio with clean, crisp flavors of citrus fruits. Imported by Leonardo LoCascio and sold at a very reasonable $10 per bottle. Pair this number with a spicy stir fry, cream sauce dishes, or a well-seasoned fish dish.

2) Villa Sandi Prosecco Extra Dry $12
This Prosecco, a sparkling wine from northern Italy, is amazing with appetizers such as chilled shrimp and cocktail sauce, also plays very well with Gorgonzola, Mozzarella, and fresh goat cheese.

3) Saracco Moscato d'Asti 2004 (Piedmont) $12
This mildly sweet wine from northern Piedmont's Asti area, has a slight sparkle to it, bringing both balance and clarity. Perfect for foods with a heavy hitting spice that needs a bit of taming.

4) Produttori del Barbaresco Nebbiolo delle Langhe 2002 (Piedmont) $16
This Barbaresco wine from the Nebbiolo grape, boasts amazing clarity and tongue-tying tannins. Game, specifically venison, will mellow this wine a bit, but give it a go for its endearing intensity and all over peppered flavor.

5) Antinori Peppoli Chianti Classico 2001 (Chianti) $ 15
This Chianti (named for the Italian region, not the grape - the grape is predominantly Sangiovese)is a delightful accompaniment to traditional Italian fare. Rich flavors, good, solid structure with well placed tannins.

6) Castello di Monastero Chianti Superiore 2001 (Chianti) $10
This is a well-worn red that can go the distance with a wide variety of foods (yes, innately bent towards Italian fare). Easy to buy, easy to drink and undeniably Italian in character. A sure shot with tomato-based pasta, prosciutto and Italian cheeses.

7) Allegrini Palazzo Della Torre 2000 (Valpolicella) $14
This is a full-bodied red with distinct mineral qualities, blackberry flavors dominate this well-rounded wine. Enjoy with pizza or pesto!

8) Righetti Amarone 2000 (Veneto) $18
This is a super bargain Amarone with rich, dark flavors of dried cherries and a warm, spicy finish.

9) Marenco Scrapona Moscato D' Asti (Piedmont) 2003 $13
You should be able to find this wine for around $13 at a local wine shop, and it is well worth the hunt. This is a very aromatic white wine with super zesty flavors of both tangerine and grapefruit, mixed with melon and surrounded by honeyed overtones. A very easy going sweeter wine with the flexibility to pair with appetizers, follow a cappuccino and chocolate covered biscotti or shimmy up to a summer pie.

10) Famiglia Anselma Barolo 2000 (Piedmont) $40
OK, so $40 a bottle is typically not categorized as "best bargain" wine; but for a Barolo, $40 is a steal and this wine is worth every last dime. A strong, full-bodied red wine that with tantalizing berry flavors and a nose full of roses. Recommend serving with a zesty pot roast or noticeable cheeses.

Prices are bound to change from time to time. The preceeding is merely meant as a general guide.

B-man :D

b-man
August 12th, 2005, 07:25 PM
Frittata - Italian omelet ~


Ingredients:

vegetable cooking spray
1 teaspoon extra virgin olive oil
4 green onions -- minced
2 cups boiled potato cubes -- coarsely chop
1 cup cooked peas and/or green beans or spinach
1 tablespoon chopped pimientos or roasted red bell pepper
1 tablespoon chopped fresh cilantro -- or other herb

EGG MIXTURE:

1 cup Egg Beaters® 99% egg substitute
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper -- or more to taste
dash red pepper sauce
1 tablespoon grated Parmesan cheese

The frittata is browned in the skillet under the broiler. Select a
skillet with a bake-proof handle. Vegetables should be thawed or
warmed to room temperature. Create "leftovers" quickly in the
microwave.

1. Adjust broiler rack to about six inches below heat. Preheat broil
to 500F. Measure the eggs; add salt, pepper, hot sauce and cheese.
Set aside.

2.Spray a nonstick skillet. Warm the pan over medium (medium high)
heat. Add the oil and rotate to coat. Add the onion and saute until
soft (2 to 3 minutes). Add the potatoes and cook until heated
thoroughly, stirring (turning) often. Add the peas and pimientos.
Reduce temperature to medium. Spread the vegetables evenly over
bottom of skillet. Sprinkle chopped herb on top.

3. Stir the egg mixture and add it to the skillet, tilting the pan
back and forth to distribute the eggs evenly. Do not stir. Cook only
until eggs at bottom of skillet have set. Transfer skillet to
preheat broiler. Broil until frittata is firm and surface is lightly
browned. Remove from broiler.

4. Cut pie shaped wedges. Lift wedges from skillet carefully onto
heated plates. Serve at once. Offer additional cheese, a sesame-herb-
salt blend, and hot sauce at the table.


Variation: We have used frozen hash browns in a pinch;
thaw first and dry with paper toweling.

b-man
August 12th, 2005, 07:29 PM
Italian Filled Cookies


A Family Favorite

Dough:

6 cups flour
1 3/4 cups sugar
6 teaspoons baking powder
1 cup soft margarine
1 1/2 teaspoons vanilla
6 eggs

Filling:

1 box raisins, chopped in food processor
1 cup chopped nuts
1 4 to 6 ounce jar jam
1/2 cup liquor or orange juice

Icing:

1 pound box powdered sugar
1/2 teaspoon lemon extract
2 plus tablespoons milk
Mix the filling ingredients and set aside.

Preheat oven to 375 degrees F.

Combine first four dough ingredients until crumbly. Add vanilla and eggs, one at a time. Blend until dough is soft but not sticky.

Working with one half of the dough, shape into a ball on a lightly floured surface.

Flatten into a rectangular shape, 1/4 inch thick. Spread 1/2 of the filling down the center of the dough. Starting at one of the small ends, carefully roll the dough to the other small end. Pinch the edges together. Refrigerate while doing the same with the rest of the dough and filling. Cut cookies 1 to 2 inches in diameter and place on lightly greased cookie sheets.

Bake for 10 minutes. Do not overbake.

While cookies are baking, mix the icing ingredients in a large bowl. Spread icing on hot cookies.

B-man :D

b-man
August 12th, 2005, 07:31 PM
Italian Sausage and Peppers

Ingredients:

1 pound Italian sausage (hot or mild)
2 tablespoons olive oil
1 tablespoon minced garlic
1 large onion
1 large bell pepper (for color use 1/2 green and 1/2 yellow peppers)
1/2 teaspoon each of: oregano, basil and parsley
salt and pepper to taste
15 ounce can crushed tomatoes

Fry sausage in large, deep skillet. Remove. Add oil to pan. Saute garlic until lightly brown. Add onion, peppers and seasonings. Saute for 2 minutes. Add tomatoes. Cook for 2 to 3 minutes more. Add sausage.

Cover and cook for 10 minutes.

Serve on a hoagie roll with grated Romano or Parmesan cheese.

B-man :D

b-man
August 12th, 2005, 07:34 PM
Baked Ziti


Ingredients:

1 quart prepared spaghetti sauce, divided*
1 pound ricotta cheese
1/2 cup parmesan cheese
3 cups mozzarella cheese, shredded, divided
1/2 teaspoon dried or 1 tablespoon fresh parsley
1 pound ziti pasta, slightly under cooked and drained


Preheat oven to 375 degrees F. Lightly grease 9x13 or 2- 8 inch square baking pans. (I usually freeze** one.)

In a large bowl, completely combine 2 cups of sauce, ricotta, parmesan, 1 cup mozzarella and parsley. Stir in ziti.

Spread 1 cup of sauce in bottom of pan. Spread ziti mixure on top of sauce. Spread last cup of sauce on top of ziti. Sprinkle top with rest of mozzarella.

Bake for 25 minutes or until cheese is bubbly and slightly brown around the edges.

* If the sauce doesn't have very much flavor you may wish to add salt, pepper, and some garlic powder to the ricotta mixture.

**This recipe freezes beautifully. After baking, allow ziti to cool down. Once cool, cover top of baking pan with plastic wrap. Completely cover the plastic wrap, tucking in edges if necessary, with heavy foil. Freeze pan. The frozen pan can go in the oven, but cooking time may increase to an hour or more. Cooking time is same as above if ziti is allowed to defrost. Also, freezing does cause ziti to be dry. You may wish to have some extra sauce on hand, when you make the frozen dish.

B-man :D

b-man
August 12th, 2005, 07:39 PM
Filetto al Pepe Verde

Though one can put all sorts of things on steaks, the bottled sauces one finds in the US really haven't caught on in Italy. What one does often encounter is this simple sauce made with pickled green peppercorns.

Ingredients:

4 slices beef filet, weighing 8-10 ounces (200-250 g) each
1/4 cup (60 ml) brandy
2 tablespoons olive oil
1/4 cup (50 g) unsalted butter
1/2 cup (125 ml) heavy cream
4 tablespoons pickled green peppercorns (you can also use pink peppercorns if you want, or a mixture)
Salt and pepper to taste

Begin by coarsely grinding three tablespoons of the peppercorns, ideally in a mortar, though a blender will work.

Heat the olive oil and butter, and sear the filets on both sides, then reduce the flame and cook them until they reach the stage of doneness you prefer, at the most 10 minutes in all. Remove them to a heated platter.

Pour the brandy into the pan, light it, and gently stir until the flames have gone out. At this point stir in the cream (add it slowly) and the peppercorns, season the sauce to taste with salt and pepper, and spoon it over the filets.

B-man :D

b-man
August 12th, 2005, 07:42 PM
FETTUCCINE CON CARCIOFI

Fettuccine with Artichokes, Parsley, and Parmesan

Ingredients:

1 lemon, halved
3 large artichokes
6 tablespoons extra-virgin olive oil
2 garlic cloves, peeled
6 tablespoons dry white wine
3 tablespoons chopped fresh Italian parsley, divided
12 ounces fettuccine
3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces), divided

Fill large bowl with cold water. Squeeze juice from lemon halves into water; add lemon halves. Working with 1 artichoke at a time, cut off stem from artichoke. Using small knife, peel stem, then slice into 1/4-inch-thick rounds. Drop stem slices into lemon water. Pull off leaves from artichoke and discard. Using spoon, scoop out choke. Thinly slice artichoke bottom. Drop artichoke slices into lemon water. Repeat with remaining artichokes.

Heat oil in heavy large skillet over medium heat. Add garlic; sauté 1 minute. Drain artichoke pieces; add to skillet. Sauté until artichokes are soft and beginning to turn golden, about 20 minutes. Add wine; reduce heat to medium-low, cover, and simmer 3 minutes. Stir in 1 1/2 tablespoons parsley; simmer 1 minute. Discard garlic. Season sauce with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup pasta cooking liquid.

Return pasta to pot; add artichoke sauce and half of cheese and toss to blend, adding some of reserved pasta cooking liquid if dry. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining cheese and 1 1/2 tablespoons parsley and serve.

Makes 6 servings.

B-man :D

b-man
August 12th, 2005, 07:47 PM
Baked Four-Cheese Pasta with Prosciutto and Peas



Serves 4 to 6

Bread Crumb Topping:

3 - 4 slices white sandwich bread with crusts, torn into quarters
1/4 cup grated Parmesan cheese (1/2 ounce)
1/4 teaspoon table salt
1/8 teaspoon ground black pepper

Pasta and Cheese:

4 ounces fontina cheese , shredded (about 1 cup)
3 ounces Gorgonzola cheese crumbled (about 3/4 cup)
1/2 cup grated Pecorino Romano cheese (1 ounce)
1/4 cup grated Parmesan cheese (1/2 ounce)
1 tablespoon table salt
1 pound penne
2 teaspoons unsalted butter
2 teaspoons unbleached all-purpose flour
1 1/2 cups heavy cream
1/4 teaspoon ground black pepper
4 ounces prosciutto , chopped
1 cup frozen peas


1. For the topping: Pulse bread in food processor until mixture resembles coarse crumbs, about ten 1-second pulses (you should have about 1 1/2 cups). Transfer to small bowl; stir in Parmesan, salt, and pepper. Set mixture aside.

2. For the pasta: Adjust oven rack to middle position and heat oven to 500 degrees.

3. Bring 4 quarts water to rolling boil in stockpot. Combine cheeses in large bowl; set aside. Add pasta and 1 tablespoon salt to boiling water; stir to separate pasta. While pasta is cooking, melt butter in small saucepan over medium-low heat; whisk flour into butter until no lumps remain, about 30 seconds. Gradually whisk in cream, increase heat to medium, and bring to boil, stirring occasionally; reduce heat to medium-low and simmer 1 minute to ensure that flour cooks. Stir in pepper; cover cream mixture to keep hot and set aside. When pasta is very al dente (when bitten into, pasta should be opaque and slightly underdone at very center), drain about 5 seconds, leaving pasta slightly wet. Add pasta to bowl with cheeses; immediately pour cream mixture over, adding the prosciutto and frozen peas, then cover bowl with foil or large plate and let stand 3 minutes. Uncover bowl and stir with rubber spatula, scraping bottom of bowl, until cheeses are melted and mixture is thoroughly combined.

4. Transfer pasta to 13 by 9-inch baking dish, then sprinkle evenly with reserved bread crumbs, pressing down lightly. Bake until topping is golden brown, about 7 minutes. Serve immediately.


B-man :D

b-man
August 12th, 2005, 07:51 PM
Baked Four-Cheese Pasta with Tomatoes and Basil


Serves 4 to 6

Bread Crumb Topping:

3 - 4 slices white sandwich bread with crusts, torn into quarters
1/4 cup grated Parmesan cheese (1/2 ounce)
1/4 teaspoon table salt
1/8 teaspoon ground black pepper

Pasta and Cheese:

4 ounces fontina cheese , shredded (about 1 cup)
3 ounces Gorgonzola cheese , crumbled (about 3/4 cup)
1/2 cup grated Pecorino Romano cheese (1 ounce)
1/4 cup grated Parmesan cheese (1/2 ounce)
1 pound penne
1 tablespoon table salt
2 teaspoons unsalted butter
2 teaspoons unbleached all-purpose flour
1/4 teaspoon ground black pepper
1 1/2 cups heavy cream
1 can (14 1/2 ounces) diced tomatoes , drained
1/4 teaspoon table salt
1/4 cup coarsely chopped fresh basil leaves


1. For the topping: Pulse bread in food processor until mixture resembles coarse crumbs, about ten 1-second pulses (you should have about 1 1/2 cups). Transfer to small bowl; stir in Parmesan, salt, and pepper. Set mixture aside.

2. For the pasta: Adjust oven rack to middle position and heat oven to 500 degrees.

3. Bring 4 quarts water to rolling boil in stockpot. Combine cheeses in large bowl; set aside. Add pasta and 1 tablespoon salt to boiling water; stir to separate pasta. While pasta is cooking, melt butter in small saucepan over medium-low heat; whisk flour into butter until no lumps remain, about 30 seconds. Gradually whisk in cream, add tomatoes, and increase heat to medium, and bring to boil, -stirring occasionally; reduce heat to medium-low and simmer 1 minute to ensure that flour cooks. Stir in remaining 1/4 teaspoon salt and pepper; cover cream mixture to keep hot and set aside. When pasta is very al dente (when bitten into, pasta should be opaque and slightly underdone at very center), drain about 5 seconds, leaving pasta slightly wet. Add pasta to bowl with cheeses; immediately pour cream mixture over, then cover bowl with foil or large plate and let stand 3 minutes. Uncover bowl and stir with rubber spatula, scraping bottom of bowl, until cheeses are melted and mixture is thoroughly combined. Stir in 1/4 cup chopped fresh basil.

4. Transfer pasta to 13 by 9-inch baking dish, then sprinkle evenly with reserved bread crumbs, pressing down lightly. Bake until topping is golden brown, about 7 minutes. Serve immediately.

B-man :D

b-man
August 12th, 2005, 07:55 PM
Campanelli with Asparagus, Basil, and Balsamic Glaze


Campanelli is a frilly trumpet-shaped pasta. If you cannot find it, fusilli works well. Take care not to overreduce the vinegar, or it will become bitter.

Serves 4 to 6 as a main dish

Ingredients:

1 tablespoon table salt
1/2 teaspoon table salt
3/4 cup balsamic vinegar
5 tablespoons extra-virgin olive oil
1 pound asparagus , bottom 1 inch trimmed and discarded, spears halved lengthwise if larger than 1/2-inch in diameter and cut into 1-inch lengths
1 medium red onion , halved and sliced 1/8-inch thick (about 1 1/2 cups)
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1 cup chopped fresh basil leaves
1 tablespoon lemon juice
1 cup shaved Pecorino Romano

1. Bring 4 quarts water to boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return to pot.

2. Just before putting pasta in boiling water, bring balsamic vinegar to boil in 8-inch skillet over medium-high heat; reduce heat to medium and simmer slowly until syrupy and reduced to 1/4 cup, 15 to 20 minutes.

3. While pasta is cooking and balsamic is reducing, heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke. Add asparagus, onion, black pepper, pepper flakes, and remaining 1/2 teaspoon salt and stir to combine; cook, without stirring, until asparagus begins to brown, about 1 minute, then stir and continue to cook, stirring occasionally, until asparagus is tender-crisp, about 4 minutes longer. Add asparagus mixture, basil, lemon juice, 1/2 cup Pecorino, and remaining 3 tablespoons oil to pasta in stockpot; toss to combine. Serve immediately, drizzling 1 to 2 teaspoons balsamic glaze over individual servings and passing remaining 1/2 cup Pecorino separately.


B-man :D

b-man
August 12th, 2005, 08:00 PM
Broiled Prosciutto-Wrapped Asparagus with Mascarpone

Mascarpone is an Italian cheese with a consistency similar to cream cheese. It can be found in the specialty cheese section of most large grocery stores. The asparagus will have to be broiled in two batches so the prosciutto can brown properly. Keep the uncooked prosciutto-wrapped asparagus in the refrigerator until they are ready to be broiled.

Serves 8 as an appetizer

Ingredients:

1/2 cup mascarpone cheese
12 ounces prosciutto , cut into 4 by 1-inch strips
2 pounds asparagus spears (thin), with tough ends snapped off (see note below)
Ground black pepper


1. Adjust an oven rack to the uppermost position (about 4 inches from the heating element) and heat the broiler. Smear a scant teaspoon of mascarpone onto each strip of prosciutto. Tightly wrap each asparagus spear in a strip of prosciutto (starting with the tip of the asparagus), securing the end with a toothpick. Place half the spears in a single layer on a heavy, rimmed baking sheet, leaving about 1/2 inch space between the spears.

2. Broil, turning the spears with tongs halfway through the cooking time, until the asparagus is tender and the prosciutto is lightly browned, 8 to 10 minutes. Transfer the broiled asparagus to a serving platter. Broil the remaining asparagus on the empty baking sheet. Transfer the second batch of broiled asparagus to the platter, season with pepper to taste, and serve warm.

Note: Snapping off the Tough Ends - Asparagus
Hold the asparagus about halfway down the stalk; with the other hand, hold the cut end between the thumb and index finger about an inch or so up from the bottom and bend the stalk until it snaps.

B-man :D

b-man
August 12th, 2005, 08:07 PM
Charcoal-Grilled Chicken Alla Diavola

Before building the fire, make sure that the grill is cleaned of residual ash from previous use; if left in the bottom, residual ash catches fat drippings and causes flare-ups that can singe the chicken. For this recipe, we prefer the even, slower heat generated by charcoal briquettes over faster-burning hardwood charcoal.

Serves 3 to 4

Chicken and Brine:

2 medium heads garlic
3 bay leaves , crumbled
1/2 cup table salt
1 whole chicken , butterflied and pounded (see illustrations below)

Garlic-Pepper Oil:

4 medium cloves garlic , pressed through garlic press or minced (about 4 teaspoons)
2 teaspoons ground black pepper
2 teaspoons red pepper flakes
1/4 cup olive oil
vegetable oil for grill grate
1 lemon cut into wedges, for serving

See note below: How to Butterfly, Pound, and Season a Chicken

1. TO BRINE THE CHICKEN: Combine garlic heads, bay leaves, and salt in gallon-size zipper-lock bag; press out air and seal bag. Using rubber mallet or meat pounder, pound mixture until garlic cloves are crushed; transfer mixture to large container or stockpot and stir in 2 quarts cold water until salt is dissolved. Immerse chicken in brine and refrigerate until fully seasoned, about 2 hours.

2. FOR THE GARLIC-PEPPER OIL: While chicken is brining, heat garlic, black pepper, pepper flakes, and oil in small saucepan over medium heat until garlic is fragrant and sizzling and mixture registers about 200 degrees on instant-read thermometer, about 3 minutes. Remove from heat and cool to room temperature, about 40 minutes. Measure 2 tablespoons garlic-pepper oil into 2 small bowls and set aside.

3. TO FLAVOR THE CHICKEN: Remove chicken from brine and thoroughly pat dry with paper towels. Apply 2 tablespoons infused oil beneath skin.

4. TO GRILL THE CHICKEN: Ignite about 6 quarts (1 large chimney, or about 6 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 20 minutes. Empty coals into grill and bank half of coals on either side of grill, leaving midsection of grill free of coals. Position grill grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean with grill brush. Lightly dip small wad paper towels in vegetable oil; holding wad with tongs, wipe grill grate. Position chicken skin-side down on grill grate over area with no coals; cover grill and fully open lid vents.

5. Cook until instant-read thermometer inserted into thickest part of thigh registers 170 to 175 degrees, 30 to 40 minutes. Transfer chicken to cutting board; let rest 10 minutes. Carve, then drizzle carved chicken with remaining infused oil and serve with lemon wedges.


Note: How to Butterfly, Pound, and Season a Chicken

1. Use kitchen shears to cut through bones on either side of backbone, then remove and discard backbone.

2. Flip chicken over and use heel of your hand to flatten breastbone.

3. Cover chicken with paper towels to protect skin, then pound flat using meat pounder or rubber mallet.

4. After brining, slip fingers underneath skin of breast and legs to loosen membrane. Rub marinade under skin.

B-man :D

b-man
August 12th, 2005, 08:22 PM
Italian Pasta and Bean Soup with Orange and Fennel

This soup does not hold well because the pasta absorbs the liquid, becomes mushy, and leaves the soup dry. The soup can, however, be made in two stages. Once the beans are simmered with the tomatoes, before the broth and water are added, the mixture can be cooled and refrigerated for up to 3 days. When ready to complete the soup, discard the Parmesan rind (otherwise it will become stringy), add the liquid, bring the soup to a boil, and proceed with the recipe. Ditalini and orzo are especially good pasta shapes for this variation.

Makes about 4 quarts, serving 8 to 10

Ingredients:

1 medium bulb fennel
1 tablespoon extra-virgin olive oil
extra-virgin olive oil for drizzling
3 ounces pancetta or bacon, chopped fine
1 medium onion , chopped fine (about 1 cup)
1 medium rib celery , chopped fine (about 2/3 cup)
4 medium cloves garlic , minced or pressed through garlic press (about 1 heaping tablespoon)
2 teaspoons grated orange zest
1/2 teaspoon fennel seeds
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
3 anchovy fillets , minced to paste (about 1 teaspoon)
1 (28-ounce) can diced tomatoes with liquid
1 piece Parmesan cheese rind , about 5 inches by 2 inches
2 cans (15 1/2 ounces each) cannellini beans , drained and rinsed
3 1/2 cups low-sodium chicken broth
table salt
8 ounces orzo or ditalini
1/4 cup chopped fresh parsley leaves
Ground black pepper
2 ounces grated Parmesan cheese (about 1 cup)


1. Trim fennel of stalks and fronds; trim bottom 1/2 inch. Halve bulb lengthwise and, using paring knife, remove core. Slice bulb lengthwise into 1/4-inch-thick strips, then chop fine.

2. Heat oil in large Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add pancetta and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add onion, fennel, and celery; cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Add garlic,orange zest, fennel seeds, oregano, red pepper flakes, and anchovies; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes, scraping up any browned bits from bottom of pan. Add cheese rind and beans; bring to boil, then reduce heat to low and simmer to blend flavors, 10 minutes. Add chicken broth, 2 1/2 cups water, and 1 teaspoon salt; increase heat to high and bring to boil. Add pasta and cook until tender, about 10 minutes (refer to package instructions to better estimate pasta cooking time).

3. Discard cheese rind. Off heat, stir in 3 tablespoons parsley; adjust seasoning with salt and pepper. Ladle soup into individual bowls; drizzle each serving with olive oil and sprinkle with a portion of remaining parsley. Serve immediately, passing grated Parmesan separately.


B-man :D

b-man
August 12th, 2005, 08:26 PM
Mushroom Risotto with Pancetta and Sage

Cremini mushrooms are sometimes sold as baby bella mushrooms. If they’re not available, button mushrooms make a fine, though somewhat less flavorful, substitute. Toward the end of cooking, judge the doneness of the rice by tasting it.

Serves 6 as main course, 8 as a first course

Ingredients:

2 bay leaves
4 sprigs fresh parsley leaves
1 ounce dried porcini mushrooms
3 1/2 cups low-sodium chicken broth
2 teaspoons soy sauce
4 tablespoons unsalted butter
1 1/4 pounds cremini mushrooms , wiped clean with a paper towel, stems discarded, and caps cut into fourths if small or sixths if medium or large
2 medium onions , chopped fine (2 cups)
1/2 teaspoon table salt
3 medium cloves garlic , pressed through garlic press or minced (about 1 tablespoon)
2 ounces pancetta , finely chopped
1 pound Arborio rice (2 1/8 cups)
1 cup dry white wine or dry vermouth
2 ounces Parmesan cheese , finely grated (about 1 cup)
2 tablespoons chopped fresh parsley leaves
1 tablespoon minced fresh sage leaf
Table salt and ground black pepper and ground black pepper


1. Tie together bay leaves and parsley sprigs with kitchen twine. Bring bundled herbs, porcini mushrooms, chicken broth, soy sauce, and 3 1/2 cups water to boil in medium saucepan over medium-high heat; reduce to medium-low and simmer until dried mushrooms are softened and fully hydrated, about 15 minutes. Remove and discard herb bundle and strain broth through fine-mesh strainer set over medium bowl (you should have about 6 1/2 cups strained liquid); return liquid to saucepan and keep warm over low heat. Finely mince porcini and set aside.

2. Adjust oven rack to middle position and heat oven to 200 degrees. Heat 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. When foaming subsides, add cremini mushrooms, 1 cup onions, and 1/2 teaspoon salt; cook, stirring occasionally, until moisture released by mushrooms evaporates and mushrooms are well browned, about 7 minutes. Stir in garlic until fragrant, about 1 minute, then transfer mushrooms to oven-safe bowl and keep warm in oven. Off heat, add 1/4 cup water to now-empty skillet and scrape with wooden spoon to loosen any browned bits; pour liquid from skillet into saucepan with broth.

3. Cook 2 ounces finely chopped pancetta and 1 tablespoon butter in large saucepan over medium heat, stirring frequently, until pancetta has rendered some fat, about 5 minutes. Add remaining 1 cup onions, cooking onions until softened and translucent, about 7 minutes; Add rice and cook, stirring frequently, until grains’ edges are transparent, about 4 minutes. Add wine and cook, stirring frequently, until rice absorbs wine. Add minced porcini and 3 1/2 cups broth and cook, stirring every 2 to 3 minutes, until liquid is absorbed, 9 to 11 minutes. Stir in additional 1/2 cup broth every 2 to 3 minutes until rice is cooked through but grains are still somewhat firm at center, 10 to 12 minutes (rice may not require all of broth). Stir in remaining 1 tablespoon butter, then stir in mushrooms (and any accumulated juices), Parmesan, chopped parsley, and sage. Adjust seasoning with salt and pepper; serve immediately in warmed bowls.


B-man :D

b-man
August 12th, 2005, 08:32 PM
Pasta with Chicken, Broccoli, and Sun-dried Tomatoes

Be sure to use low-sodium chicken broth in this recipe; regular chicken broth will make the dish extremely salty. The broccoli is blanched in the same water that is later used to cook the pasta. Remove the broccoli when it is tender at the edges but still crisp at the core-it will continue to cook with residual heat. If you can't find Asiago cheese, Parmesan is an acceptable alternative.

Serves 4

Ingredients:

4 tablespoons unsalted butter
1 pound boneless, skinless chicken breasts , trimmed of fat and cut crosswise into 1/4-inch slices
1 small onion , chopped fine (about 2/3 cup)
table salt
6 cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1/4 teaspoon red pepper flakes
2 teaspoons fresh thyme leaves , roughly chopped
2 teaspoons all-purpose flour
1 cup dry white wine
2 cups low-sodium chicken broth
1 bunch broccoli (about 1 1/2 pounds), florets trimmed into 1-inch pieces (about 6 cups), stems discarded
1/2 pound penne , ziti, cavatappi, or campanelle
2 ounces grated Asiago cheese (1 cup), plus extra for serving
1 jar oil-packed sun-dried tomatoes (7 to 8 1/2 ounces), rinsed, patted dry, and cut into 1/4-inch strips (about 1 cup)
1 tablespoon minced fresh parsley leaves
ground black pepper
1 lemon , cut into wedges (optional)


1. Bring 4 quarts water to rolling boil, covered, in stockpot.

2. Meanwhile, heat 1 tablespoon butter in 12-inch nonstick skillet over high heat until just beginning to brown, about 1 minute. Add chicken in single layer; cook for 1 minute without stirring, then stir chicken and continue to cook until most, but not all, of pink color has disappeared and chicken is lightly browned around the edges, about 2 minutes longer. Transfer chicken to clean bowl; set aside.

3. Return skillet to high heat and add 1 tablespoon butter; add onion and 1/4 teaspoon salt and cook, stirring occasionally, until browned about edges, 2 to 3 minutes. Stir in garlic, red pepper flakes, thyme, and flour; cook, stirring constantly, until fragrant, about 30 seconds. Add wine and chicken broth; bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce has thickened slightly and reduced to 1 1/4 cups, about 15 minutes.

4. While sauce simmers, add 1 tablespoon salt and broccoli to boiling water; cook until broccoli is tender but still crisp at center, about 2 minutes. Using slotted spoon, transfer broccoli to large paper towel-lined plate. Return water to boil; stir in pasta and cook until al dente. Drain, reserving 1/2 cup pasta cooking water; return pasta to pot.

5. Stir remaining 2 tablespoons butter, Asiago, sun-dried tomatoes, parsley, and chicken into sauce in skillet; cook until chicken is hot and cooked through, about 1 minute. Off heat, season to taste with pepper. Pour chicken/sauce mixture over pasta and add broccoli; toss gently to combine, adding pasta cooking water as needed to adjust sauce consistency. Serve immediately, passing additional Asiago and the lemon wedges (if using) separately.


B-man :D

b-man
August 12th, 2005, 08:37 PM
Pasta with Mushrooms, Pancetta, and Sage


So that the sauce and pasta finish cooking at the same time, drop the pasta into boiling water after adding the cremini to the skillet.

Serves 4 as main course, 6 to 8 as side dish

4 ounces pancetta , cut into 1/4-inch cubes
2 tablespoons olive oil
table salt
1 pound farfalle pasta, or campanelle
3 - 4 large shallots , chopped fine (about 1 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
10 ounces shiitake mushrooms , stems discarded, caps wiped clean and sliced 1/4 inch thick
10 ounces cremini mushrooms , wiped clean and sliced 1/4 inch thick
1 tablespoon minced fresh sage leaf , plus 1 teaspoon
1 1/4 cups low-sodium chicken broth
1/2 cup heavy cream
1 tablespoon lemon juice from one lemon
Ground black pepper
2 ounces grated Parmesan cheese (1 cup)
2 tablespoons minced fresh parsley leaves

1. Bring 4 quarts water to rolling boil, covered, in stockpot; add 1 tablespoon salt and pasta, stir to separate, and cook until just shy of al dente. Drain and return pasta to stockpot.

2. Meanwhile, cook pancetta in 2 tablespoons olive oil, stirring occasionally until lightly browned, about 6 minutes. Using slotted spoon, transfer pancetta to paper-towel lined plate. Add shallots to fat remaining in skillet, and cook, stirring occasionally, until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Increase heat to medium-high; add shiitakes and cook, stirring occasionally, for 2 minutes. Add cremini mushrooms and 1/2 teaspoon salt; cook, stirring occasionally, until golden brown, about 8 minutes. Stir in sage and cook 30 seconds. Transfer mushrooms to bowl. Add broth to skillet and bring to boil, scraping up browned bits; off heat, stir in cream, lemon juice, and salt and pepper to taste.

3. Add mushrooms, broth mixture, cheese, and parsley to pasta in stockpot. Toss over medium-low heat until pasta absorbs most of liquid, about 2 minutes; serve immediately.



B-man :D

b-man
August 12th, 2005, 08:40 PM
Pasta with Mushrooms, Peas, and Camembert


So that the sauce and pasta finish cooking at the same time, drop the pasta into boiling water just after adding the cremini to the skillet. To make the dish vegetarian, substitute vegetable broth for chicken broth.

Serves 4 as a main course, 6 to 8 as a side dish

Ingredients:

table salt
1 pound farfalle pasta, or campanelle
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 - 4 large shallots , chopped fine (about 1 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
10 ounces shiitake mushrooms , stems discarded, caps wiped clean and sliced 1/4 inch thick
10 ounces cremini mushrooms , wiped clean and sliced 1/4 inch thick
1 cup frozen peas
1 1/4 cups low-sodium chicken broth
1/2 cup heavy cream
1 tablespoon lemon juice from one lemon
Ground black pepper
6 ounces Camembert , cut into 1/2-inch cubes (do not remove rind)
2 tablespoons chopped fresh chives


1. Bring 4 quarts water to rolling boil, covered, in stockpot; add 1-tablespoon salt and pasta, stir to separate, and cook until just shy of al dente. Drain and return pasta to stockpot.

2. Meanwhile, heat butter and oil over medium heat in 12-inch skillet until foaming; add shallots and cook, stirring occasionally, until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Increase heat to medium-high; add shiitakes and cook, stirring occasionally, for 2 minutes. Add cremini mushrooms and 1/2 teaspoon salt; cook, stirring occasionally, until golden brown, about 8 minutes. Transfer mushrooms to bowl. Add frozen peas and broth to skillet and bring to boil, scraping up browned bits; off heat, stir in cream, lemon juice, and salt and pepper to taste.

3. Add mushrooms, broth mixture, cheese, and chives to pasta in stockpot. Toss over medium-low heat until pasta absorbs most of liquid, about 2 minutes; serve immediately.


B-man :D

b-man
August 12th, 2005, 08:42 PM
Pasta with Sauteed Mushrooms and Thyme


So that the sauce and pasta finish cooking at the same time, drop the pasta into boiling water just after adding the cremini to the skillet. To make the dish vegetarian, substitute vegetable broth for chicken broth.

Serves 4 as a main course, 6 to 8 as a side dish

Ingredients:

table salt
1 pound farfalle pasta, or campanelle
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 - 4 large shallots , chopped fine (about 1 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
10 ounces shiitake mushrooms , stems discarded, caps wiped clean and sliced 1/4 inch thick
10 ounces cremini mushrooms , wiped clean and sliced 1/4 inch thick
1 tablespoon minced fresh thyme leaves , plus 1 teaspoon
1 1/4 cups low-sodium chicken broth
1/2 cup heavy cream
1 tablespoon lemon juice from one lemon
Ground black pepper
2 ounces grated Parmesan cheese (1 cup)
2 tablespoons minced fresh parsley leaves

1. Bring 4 quarts water to rolling boil, covered, in stockpot; add 1-tablespoon salt and pasta, stir to separate, and cook until just shy of al dente. Drain and return pasta to stockpot.

2. Meanwhile, heat butter and oil over medium heat in 12-inch skillet until foaming; add shallots and cook, stirring occasionally, until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Increase heat to medium-high; add shiitakes and cook, stirring occasionally, for 2 minutes. Add cremini mushrooms and 1/2 teaspoon salt; cook, stirring occasionally, until golden brown, about 8 minutes. Stir in thyme and cook 30 seconds. Transfer mushrooms to bowl. Add broth to skillet and bring to boil, scraping up browned bits; off heat, stir in cream, lemon juice, and salt and pepper to taste.

3. Add mushrooms, broth mixture, cheese, and parsley to pasta in stockpot. Toss over medium-low heat until pasta absorbs most of liquid, about 2 minutes; serve immediately.


B-man :D

b-man
August 12th, 2005, 08:44 PM
Pasta with Tomato, Bacon, and Onion (Pasta all' Amatriciana)

This dish is traditionally made with bucatini, also called perciatelli, which appear to be thick, round strands but are actually thin, extralong tubes. Linguine works fine, too. When buying pancetta, ask the butcher to slice it 1/4 inch thick; if using bacon, buy slab bacon and cut it into 1/4-inch-thick slices yourself. If the pancetta that you’re using is very lean, it’s unlikely that you will need to drain off any fat before adding the onion. Use 1 1/2 small (14 1/2-ounce) cans of diced tomatoes, or dice a single large (28 ounce) can of whole tomatoes packed in juice.

Serves 4

Ingredients:

2 tablespoons extra-virgin olive oil
6 ounces pancetta (1/4-inch-thick sliced) or bacon, cut into strips about 1 inch long and 1/4 inch wide
1 medium onion , chopped fine
1/2 teaspoon red pepper flakes or to taste
2 1/2 cups diced tomatoes with juice
1 pound bucatini , perciatelli, or linguine
1/3 cup grated Pecorino Romano cheese (about 1 1/2 ounces)

1. Bring 4 quarts water to rolling boil in large stockpot or Dutch oven.

2. Meanwhile, heat oil in large skillet over medium heat until shimmering, but not smoking. Add pancetta or bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes. Transfer pancetta or bacon with slotted spoon to paper towel–lined plate; set aside. If necessary, drain all but 2 tablespoons fat from skillet. Add onion to skillet; sauté over medium heat until softened, about 5 minutes. Add red pepper flakes and cook to release flavor, about 30 seconds. Stir in tomatoes and salt to taste; simmer until slightly thickened, about 10 minutes.

3. While sauce is simmering, add 11/2 teaspoons salt and pasta to boiling water. Cook until pasta is al dente; drain and return pasta to empty pot.

4. Add pancetta to tomato sauce and adjust seasoning with salt. Add sauce to pot with pasta and toss over low heat to combine, about 30 seconds. Add cheese and toss again; serve.

B-man :D

b-man
August 12th, 2005, 08:55 PM
Mushrooms Italiano


Number of Servings: 6

Ingredients:


fresh mushrooms,cleaned ---------- 1lb
low-calorie margarine -------------- 2 Tbsp
medium onion, chopped ------------ 1ea
green bell pepper, chopped --------- 1/4 cup
garlic clove, minced ------------------ 1 ea
Canadian bacon, finely chopped ---- 1 1/2 oz
low-fat, low-sodium chicken broth - 1/3 cup
wheat crackers, finely crushed ----- 12 ea
seasoned salt ------------------------- 1/2 tsp
black pepper ------------------------- 1 pinch
oregano ------------------------------- 1/4 tsp
Parmesan cheese, grated ------------3 Tbsp


1 Remove the mushroom stems, set the caps aside, and chop the stems. Melt the margarine in a skillet and saute the stems, onion, green pepper, garlic and bacon until tender, not brown. Remove from heat.

2 Preheat the oven to 325 degrees. Mix the remaining ingredients in a separate bowl and add to the sauteed vegetables. Pack the mixture lightly into the mushrooms caps.

3 Place the mushrooms in a baking pan with a small amount of water in the bottom (too much water will make the mushrooms soggy.) Bake for 20 minutes.

B-man :D

b-man
August 12th, 2005, 08:57 PM
Cacciatore Chicken & Penne Pasta

Ingredients:

1 lb. chicken tenders, unbreaded
1/2 Cup fat free low sodium chicken broth
3/4 green pepper, sliced thinly
1/2 cup mushrooms, halved
2 (14.5 oz) can diced tomatoes with Italian seasonings, undrained
1-1/3 cups uncooked penne pasta
3 Tablespoons fresh Parmesan cheese

Spray a Dutch oven with cooking spray. Heat on high and add chicken. Cook and stir until browned. Remove and place on plate. In same Dutch oven combine broth, pepper, mushrooms, tomatoes and penne pasta, mix well.

Top with chicken and press down into mixture. Reduce the heat to medium and cover and cook 15 minutes or until chicken is no longer pink.

Remove from heat and let stand 5 minutes to finish cooking pasta.
Sprinkle with cheese and serve.

Makes 4 servings

B-man :D

b-man
August 12th, 2005, 09:00 PM
Grilled Bell Peppers -- Peperoni alla Griglia

It is extremely easy to grill bell peppers, and few dishes are as satisfying on a hot summer day. Italians generally serve them cool or lightly chilled, and they work very well as an antipasto, or with grilled meats or fish. This is mild-flavored; should you prefer it hotter add some shredded fresh hot pepper to the seasonings. Though the peppers will be excellent the day they are made they will be better the next day, and you may want to make them ahead.

Serves 4

INGREDIENTS:

About a pound (450 g) meaty bell peppers, of the colors you prefer
2 cloves garlic, finely minced
A medium bunch parsley, minced
1/4 cup olive oil or more, to taste
A fresh hot pepper, seeded, ribbed and shredded (optional)
Salt & pepper to taste


Wash the peppers, stem them, and cut them into strips that will lie flat, discarding stems and seeds. Lay the strips on your grill, skin side down, and cook over fairly intense heat until the skin is well blistered and puffy, turning the strips carefully if one end of the strips blisters more than the other. If you don't have a grill or don't want to fire it up, perform this operation using your broiler.

When the skins of the strips are all nicely blistered, peel them away and rinse the peppers under cool water, gently scraping any bits of skin that don't want to come off with your thumb nail. Drain the strips well and marinate them in the herbs and olive oil until it's time to serve them.

B-man :D

b-man
August 12th, 2005, 09:02 PM
Saucy Italian Steak

Yield: 6 servings

Ingredients:

1-1/2 lb beef round steak, about 1" thick
2 Tablespoons all purpose flour
1/4 Teaspoon pepper
1 (14 oz) fat free spaghetti sauce
1 (9 oz) frozen Italian green beans or regular cut green beans
1/4 cup sliced ripe olives

Preheat oven to 375º.

Mix flour and pepper, rub over both sides of beef and shake off excess. Cut beef into serving pieces. Spray a skillet with cooking spray and cook beef over medium high heat 5 minutes until brown on both sides. Place beef in 11x7x1 baking dish. Pour spaghetti sauce over beef.

Cover and bake 1 hours. Uncover and place green beans around beef. Cover and bake about 30 minutes more or until beef is tender. Sprinkle with olives.

B-man :D

b-man
August 12th, 2005, 09:07 PM
Italian Flatbread


This warm three-cheese bread is a visual feast with its delicate flecks of Italian herbs.


Ingredients:

2 cups Original Bisquick® mix
1/2 cup hot water
2 tablespoons butter or margarine, melted
1/4 cup shredded Cheddar cheese
1/4 cup shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese
2 teaspoons parsley flakes
1/2 teaspoon Italian seasoning


1. Heat oven to 450ºF. Mix Bisquick and hot water until stiff dough forms. Let stand 10 minutes. Turn dough onto surface generously dusted with Bisquick; gently roll in Bisquick to coat. Shape into ball; knead 60 times.

2. Pat dough into 11-inch square on ungreased cookie sheet. Spread butter over dough. Mix remaining ingredients; sprinkle over dough.

3. Bake 10 to 12 minutes or until edges are light golden brown. Serve warm.

Substitution:

Instead of opening two bags of shredded cheese, you can buy one of the many "pizza-style" shredded cheese blends. Use 1/2 cup to replace the Cheddar and Monterey Jack.

B-man :D

b-man
August 12th, 2005, 09:09 PM
Italian Tuna Toss


Ingredients:

1 bag (1 pound) cauliflowerets or 1 small head cauliflower,
separated into flowerets (3 cups)
1 bag (10 ounces) mixed salad greens or 1 small bunch curly endive,
romaine or chicory, torn into bite-size pieces
1 cucumber, sliced
2 cans (6 ounces each) tuna, drained
1 jar (2 ounces) diced pimientos, drained (1/4 cup)
1/3 cup Italian dressing
1/4 cup Betty Crocker® Bac~Os® bacon flavor bits or chips


Toss all ingredients except dressing and bacon flavor bits in large
salad bowl; refrigerate. Just before serving, toss with dressing and
bacon flavor bits.

B-man :D

b-man
August 12th, 2005, 09:13 PM
Crockpot Tangy Italian Beef Sandwiches

A quick meal for now and later. This meat freezes well..if you have any left that is.

Ingredients:

3-4 lbs boneless sirloin tip roast, trimmed of fat
1/4 cup packed brown sugar
1 (16 ounces) bottle Italian dressing
2 teaspoons italian seasoning
1 large onion, sliced
1 bell pepper, sliced
12 sandwich buns, split and toasted

Yields 12 servings

Spray the inside of a 4 quart crockpot with cooking spray.
If beef is tied, remove strings and netting. Place the beef in the crockpot arrange onion and bell pepper slices on top. Sprinkle with brown sugar and pour on the dressing.

Cover and cook on low heat for 10 to 12 hours.
Remove beef from crockpot and using 2 forks shred the meat.
Return shredded meat to crockpot and sprinkle with Italian seasoning, stir to mix well.

Use a slotted spoon to remove meat from broth and serve on toasted buns with your choice of sides.

B-man :D

b-man
August 12th, 2005, 09:21 PM
Fettuccini Dell'aglio Con Pollo: Fettucinni with Garlic, Chicken

This is slightly similar in taste to an alfredo sauce, but with a few critical, less-fat differences. True alfredo sauce is made with butter, cream, chicken stock and flour. This sauce is made with olive oil, butter, garlic, and a bunch of other fresh ingredients. I created this in about twenty minutes after a long day at work, trying to use what I had on hand in the kitchen. If possible, you'll want some crusty parmesan bread to sop up the sauce!

Ingredients:

2 tablespoons olive oil
2 tablespoons butter
2 tablespoons Italian salad dressing
1/4 cup milk or cream or half-and-half (use whatever you’ve got)
1/2 cup chicken stock
3-6 cloves garlic, crushed or chopped
1/2 small onion, diced
fresh basil or dried basil, to taste
1/2 cup diced tomatoes, fresh or canned tomatoes (optional)
1/2 cup pitted olives (we used black, but use whatever you like)
1/2 teaspoon italian seasoning or herbes de provence
1/2 cup parmesan cheese or romano cheese
1 teaspoon sugar
salt, to taste
pepper, to taste
2-3 raw chicken breasts, sliced into bite-size pieces

Makes 4 servings

Put the water on to boil for the fettuccini – fettuccini takes about 10 minutes to reach al dente, so put it in to cook when you add the cheese to the sauce.

Remember that al dente means “to the bite” – your pasta should still be slightly firm, not soft. If it’s too soggy, it will absorb the sauce rather than being coated by it.

Add the olive oil and the butter to a skillet and allow to melt.
Add the chicken and cook until slightly browned.
Add the onions and garlic and sauté until the garlic is a light golden color.
Add the chicken stock, cream, Italian salad dressing, spices and olives.
Heat over medium until just bubbling.
Last, add the cheese.

Allow to simmer for ten minutes uncovered – sauce will reduce and thicken slightly.

Place the fettuccini on a platter or plates and pour the sauce over the top.
If you’d like, garnish with a couple of leaves of fresh basil.

B-man :D

b-man
August 12th, 2005, 09:25 PM
Italian Chicken Breasts


Ingredients:

1/2 cup KRAFT 100% Parmesan Cheese, Grated (2 oz.)
1/4 cup dry breadcrumbs
1 teaspoon dried oregano leaves
1 teaspoon parsley flakes
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper, ground
6 boneless skinless chicken breast halves (about 2 lb.)
2 tablespoons butter, melted

Makes 6 servings


Heat oven to 400 Degrees F.

Spray 15x10x1-inch baking pan with no stick cooking spray.

Mix cheese, crumbs and seasonings.

Dip chicken in butter; coat with crumb mixture. Place in prepared pan.

Bake 20 to 25 minutes or until cooked through.


B-man :D

b-man
August 12th, 2005, 09:27 PM
Simple Fettucini with Garlic & Cheese


It is important that you use a good quality fresh cheese and grate it yourself - do not use the ready grated cheese for this recipe. I serve this with crisp crunchy rolls & a fresh green salad. Great lunch or dinner

Ingredients:

1 lb fettuccine
1/2 lb fresh italian cheese, you grate it (Fontinella, romano, locatella or parmesan)
4 tablespoons butter or margarine
1 cup light cream
3 cloves garlic (or more)
1 teaspoon dried parsley
salt & pepper

Makes 4-6 servings



Cook the fettucini according to instructions.

While the noodles are cooking melt the butter in a skillet and saute the garlic for 1 minute, add parsley and continue sauting for 4 additional minutes (use medium low heat you do not want to burn the butter etc).
Add cream slowly and simmer 5 minutes.

When the noodles are done drain well and return them to the pot.
Pour the cream mixture over the noodles, add the cheese& toss.
Serve piping hot.

B-man :D

b-man
August 12th, 2005, 09:30 PM
Italian Shredded Beef


Ingredients:

3 lbs stewing beef, in 1 inch cubes
1 large onion, minced
3 beef bouillon cubes
2 cups hot water
1 cup Burgundy wine
1 package good seasons Italian salad dressing mix

Makes 10-12 servings


Brown the beef in a small amount of oil until nice and brown.
Add the remaining ingredients.

Simmer until the beef is very tender and starts to shred, a MINIMUM of 3 hours.
Check as it simmers to make sure it doesn't dry out. Add more water, wine, or beef broth as needed; but not until necessary.

Serve on crusty hard rolls. We sometimes like to add sauteed pepper strips and a slice of Provolone cheese.

B-man

b-man
August 12th, 2005, 09:33 PM
Italian Style Flounder

In this simple preparation, baked flounder fillets take on a delicious Italian-inspired flavor.

Serves 4
Prep time: 15 minutes
Cook time: 30 minutes

Ingredients:

2 pounds flounder fillets
1/2 tablespoon butter
salt and pepper to taste
1 tablespoon lemon juice
1/2 cup diced fresh tomato
2 teaspoons dried basil
1 teaspoon garlic powder


1. Preheat oven to 350 degrees F (175 degrees C).

2. Arrange flounder in a medium baking dish. Dot with butter, season with salt and pepper, and sprinkle with lemon juice. Top with tomato, basil, and garlic powder.

3. Cover, and bake 30 minutes in the preheated oven, or until fish is easily flaked with a fork.

B-man :D

b-man
August 12th, 2005, 09:36 PM
Beef Birds (Italian)


Ingredients:

2 lbs Round Steak
1/4 lb. Italian sausage
1/4 lb. Pork Sausage
1 Egg
1/2 Cup Parmesan Cheese
3 teasp. Salt
1/2 teasp. Pepper
3 T. Parsley
Garlic Salt to taste
1/2-1 teasp. Celery Salt
1-2 teasp. Onion Salt, or 1 Large Onion, finely chopped

Slice the Round Steak and cut into pieces about 3-4 inches long. Pound until very thin and each piece is about 2x3" square. Mix all other ingredients in a bowl. Spread mixed ingredients on strips of meat, roll and fasten with a toothpick.

Brown rolled beef birds in frying pan with oil. Put beef birds in roaster with tomato sauce (12 oz can of tomato paste and water). Bake at 325 degrees for 2-3 hours or until tender. Serves 4-6

B-man :D

b-man
August 12th, 2005, 09:45 PM
Slow Cooker Spaghetti and Meat Sauce


Ingredients:

1 -1/2 lb. browned ground beef
8 oz. or 1/2 pkg. mild ground Italian sausage, browned with ground beef
8 Roma tomatoes, chopped (you may want to use more) OR
1 (28 oz.) can whole Italian style tomatoes, cut up and undrained
1 pkg. sliced mushrooms, sliced
1 lg. onion, chopped
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 (6 oz.) can tomato paste
1 (15 oz.) can tomato puree
2 to 3 cans (8 oz. ea.) tomato sauce
1 c. dry red wine
1-1/2 tsp. minced garlic
2 tsp. sugar
2 tsp. dried Italian seasoning, crushed
1 tsp. salt (I would cut it to 1/4 tsp,)
1/4 tsp. ground black pepper
1 bay leaf
12 oz. dried pasta, cooked and drained
shredded Italian cheese

Brown ground beef and sausage in large skillet.

Meanwhile, combine remainder of ingredients, minus the pasta, in crock-pot. Cover and cook on high heat till meat is finished browning in skillet. Add browned meat to crockpot and cover; turn crockpot to low and cook on low heat for 8 to10 hours. Or you may cook on high heat for 4 to 5 hours.

Remove bay leaf and discard. Mix pasta and sauce and cheese.

Makes 6 - 8 servings.

B-man :D

b-man
August 12th, 2005, 09:48 PM
Italian Pancake Dunkers

Kids of all ages love snacking on these little pancakes that you dunk in pizza sauce. They're great for a quick lunch or appetizer.

Pizza sauce or spaghetti sauce
2 cups Original Bisquick® mix
1 cup milk
2 eggs
1/2 cup shredded mozzarella cheese (2 ounces)
1/2 cup finely chopped pepperoni
1/4 cup finely chopped green bell pepper
2 teaspoons Italian seasoning
1 small tomato, finely chopped (1/2 cup)


1. Heat pizza sauce until warm; keep warm. Stir Bisquick, milk and eggs until blended. Stir in remaining ingredients.

2. Spoon batter by tablespoonfuls onto hot griddle; spread slightly.

3. Cook until edges are dry. Turn; cook until golden. To serve, dunk pancakes into sauce.


Substitution
No Italian seasoning? Use 1 teaspoon of either dried basil or oregano leaves instead.


B-man :D

b-man
August 12th, 2005, 09:52 PM
QUICK AND EASY CHICKEN CACCIATORE


Ingredients:

2 teaspoons olive oil
4 boneless, skinless chicken-breast halves
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 small yellow or green bell pepper, cut into thin strips 2 cups sliced fresh mushrooms
1/2 cup dry red wine
1-1/2 cups marinara sauce
2 tablespoons chopped fresh parsley

Heat oil in large nonstick skillet over medium-high heat; add chicken.

Sprinkle 1/2 teaspoon salt and pepper over chicken; cook 4 minutes per side.

Transfer chicken to a plate; set aside. Combine bell pepper and mushrooms in skillet over medium heat. Sprinkle with 1/4 teaspoon salt; cook 4 minutes, stirring occasionally. Add wine; cook 2 minutes. Stir in sauce; heat through.

Return chicken to skillet; reduce heat and simmer, turning once, 4 minutes or until cooked through. Top with parsley.

Yields: 4 servings.

B-man :D

b-man
August 12th, 2005, 10:00 PM
Veal Parmigiana


Ingredients:

3/4 cup Italian-style bread crumbs
3/4 cup Parmesan cheese
salt
pepper
1 egg beaten
1/8 cup water
6 (4 oz.) Veal Slices, thawed and pounded
4 Tbs Clarified butter
3 slices mozzarella cheese

Sauce:

2 Tbs Olive oil
1 small onion, chopped
2 medium cloves garlic, minced
1 (6 oz.) can tomato paste
1/3 cup water
1 (28 oz.) can crushed tomatoes
1 tsp Basil
1 Tbs Sugar

Combine bread crumbs, Parmesan cheese and seasoning. Beat egg and
combine with water. Dip veal into beaten egg, then coat with dry
mixture. Quickly sauté and place on oven broiler.

Top each piece with a slice of mozzarella cheese. Broil until
cheese begins to bubble. Pour 1/3 cup of sauce on each serving.
Sauce

Sauté onion and garlic in oil until onion is translucent. Stir in
tomato paste and water. Add tomatoes, basil, and sugar. Simmer
covered for 1/2 hour.


Serves: 6

B-man :D

b-man
August 12th, 2005, 10:04 PM
Olive Garden's Bruschetta


Ingredients:

3 firm roma tomatoes, finely diced (about 1 1/2 cups)
1 tablespoon minced fresh basil
2 teaspoons minced garlic
1 teaspoon extra virgin olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon salt
9 to 10 slices ciabatta bread (or Italian bread)
1 tablespoon grated parmesan cheese
pinch dried parsley flakes

Toss diced tomatoes with basil, garlic, olive oil, vinegar, and salt in a medium bowl. Cover and chill 1 hour. When you are ready to serve the dish, preheat oven to 450F.

Combine parmesan cheese with dried parsley in a small bowl. Arrange the bread slices on a baking sheet. Sprinkle a couple pinches of the parmesan cheese mixture over each bread slice. Bake for 5 minutes or until bread is starting to crisp. Pour tomato mixture into a serving dish, and serve alongside the toasted bread slices.

B-man :D

b-man
August 12th, 2005, 10:06 PM
Fresh Mushroom and Pepper Pizza


Ingredients:

8 oz fresh white mushrooms
1 large sweet red bell pepper
1 1/2 cups shredded fontina cheese, divided
1 prebaked (16 ounce) pizza shell
1/4 cup grated Parmesan cheese
3 Tbs Italian salad dressing

Preheat oven to 450 degrees. Trim mushrooms; cut into thin slices (makes about 3 cups). Cut bell pepper in thin strips. Sprinkle 1/2 cup fontina over pizza shell. In a large bowl, combine mushrooms, pepper strips, Parmesan and salad dressing until well blended; scatter over pizza shell.

Sprinkle with remaining 1 cup fontina. Bake until mushrooms are tender and cheese has melted, 10 to 12 minutes. Top with chopped parsley, if desired. Variations: In addition to or in place of the red bell pepper, use 1/2 cup thinly sliced plum tomatoes, green onions or pepperoni.

Servings: 4

B-man :D

b-man
August 12th, 2005, 10:10 PM
Italian Baked Lasagna


Ingredients:

1 lb. Lasagna pasta noodles, cooked
2-16 oz. jars meatless sauce
1 lb. Ricotta cheese
1/2 C. grated Parmesan cheese
1 lb. Mozzarella cheese, sliced thin
3/4 C. chopped onion
2 cloves garlic, chopped or minced
2 tsp. salt
2 eggs, beaten
2 lbs. ground beef
1 tsp. Italian seasoning


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


2. Meanwhile, saute the ground beef, garlic and onion is a large heavy skillet or saucepan until beef is done. Add sauce, salt, and Italian seasoning and mix well. Simmer on low heat 12 to 15 minutes. In a separate bowl, combine eggs and ricotta cheese.


3. Grease a 9" x 12" or larger, baking pan. Arrange a first layer of noodles so the ends hang over the sides of the pan. (The ends will be laid back-over the top for the final layer) Then add a layer of the cooked beef lasagna sauce, ricotta cheese and mozzarella cheese. Add a second alternating layer of pasta, the meat sauce and cheese mixture. Repeat until pan is almost full then fold over the ends of the first layer of noodles and top with more lasagna sauce. Sprinkle with parmesan cheese and bake at 350 degrees for 40 to 45 minutes, or till cheese is bubbly.

Allow to set for 5 to 10 minutes before cutting. This recipe can be modified to suit individual preferences.

B-man :D

b-man
August 12th, 2005, 10:13 PM
Italian Cream Puffs


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


Filling:

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)

Puffs:

1 cup water
1/2 Butter Flavor* CRISCO Stick or 1/2 cup Butter Flavor CRISCO all-vegetable shortening
1 tablespoon granulated sugar
1/2 teaspoon salt
1 cup sifted all-purpose flour
4 large eggs, beaten
1 teaspoon fresh grated lemon peel
1 teaspoon fresh grated orange peel
Confectioners' sugar or melted chocolate for garnish (optional)

For filling, in the bowl of an electric mixer, combine cream and confectionerssugar; whip until stiff soft peaks form. In a medium mixing bowl, combine ricotta cheese, vanilla, orange extract and optional candied fruit; stir until well combined. Gently fold cream into cheese mixture. Refrigerate until ready to use.

For puffs, heat oven to 450ºF. Combine water, shortening, granulated sugar and salt in medium saucepan. Bring to boil over medium-high heat; stir well. Add flour, stirring vigorously, until mixture leaves sides of pan. Remove from heat; let cool. Slowly add eggs, one at a time, beating vigorously after each addition, to cooled flour mixture. Stir until mixture is smooth and leaves the side of the pan. Add lemon and orange peel; mix well. Spray baking sheets with Crisco No-Stick Cooking Spray. Drop tablespoonfuls of batter 2 inches apart onto baking sheets.

Bake at 450ºF for 15 minutes. Reduce heat to 350ºF. Bake an additional 15 to 20 minutes or until golden. Cool completely on cooling rack.

To assemble, cut puffs in half horizontally. Spoon ricotta filling on bottom half. Cover with top half. Drizzle with melted chocolate or dust with confectioners sugar, if desired.

b-man
August 12th, 2005, 10:16 PM
Lightning FAST Spaghetti and Meatballs

Bucatini for 8 (check the box for portions) or use regular spaghetti, penne or mostaccioli

Serves 8

Ingredients:

1 Tbls. olive oil
1 large red pepper, chopped
1 large green pepper, chopped
1 large white or yellow onion, chopped
1 Tbl minced garlic
3 large jars (about 25 or 26 oz. each) of jar spaghetti sauce. Mix these. Use all red sauces but mix the flavors. You might get one that's mushroom and peppers, one that's four cheese, one that's spicy. You get the idea. When you mix them, your sauce automatically has more ingredients in it.
1 Tbls. Italian herbs

1 bag (38-oz.) Rosina Frozen Italian Style Meatballs (76 meatballs per bag). Make SURE you get Italian Style meatballs and not cocktail meatballs. Rosina is not the only brand you can buy. It's just my current favorite.

1 cup freshly grated parmesan cheese (parmesan/asiago/romano mix--all work), plus more on the side

First thing, put on your large pot of water to boil for the spaghetti. That takes the longest.

Heat your olive oil in the bottom of a large soup pot. Add your peppers and onions. Saute until they are all softened (3 to 5 minutes). Add the garlic. Stir the garlic around and then open the jars of sauce. Pour them in. Then right from the bag (frozen), toss in your meatballs. (I know this seems weird. I used to brown them first. Believe me, you don't need to.) Add your Italian herbs. Turn the heat on high until you get the whole thing just boiling. Stir periodically so it doesn't start to stick to the bottom. You have to keep it loose so the cold stuff on the top gets moved to the bottom. Once it's all hot, turn it down to medium and just let it "meld" for about 30 minutes. In that time, the meatballs thaw out, everything gets hot and the sauce is ready to go. You can keep it warm longer or turn it off and reheat it after your guests arrive.

When the water is boiling, put a teaspoon of salt (optional) in the water for your spaghetti. Cook your noodles according to the instructions on the box. When they are al dente (just done and slightly chewy), drain them and turn them out onto one side of your platter. Put your sauce with the meatballs on the other side of the platter. (I use the big Thanksgiving platter. You can use two big heat-proof bowls too.) Sprinkle all with parmesan and serve steaming hot. Have your extra parmesan ready to serve. You can have your Caesar salad and garlic bread ready to serve too if you are serving those.


B-man :D

b-man
August 12th, 2005, 10:18 PM
Whole Wheat Pasta Marinara

This is a fat-free, sugar-free variation on a recipe I use a lot. If you're not hell-bent on making it totally fat-free, I recommend cooking the onions and mushrooms and garlic in olive oil. Serve with fat-free Parmesan cheese and, if desired, hot sauce.

Serves 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Ingredients:

1 pound whole-wheat spaghetti
1 (14.5 ounce) can peeled and diced tomatoes
1 small onion, chopped
2 cloves garlic, pressed
0.5 pound sliced mushrooms
1 (15 ounce) can tomato sauce
3 tablespoons Italian seasoning


1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. Drain diced tomatoes, reserving 2 tablespoons of the liquid. Microwave onion, garlic and mushrooms, and reserved liquid in a large, loosely covered dish for 2 to 3 minutes until onions are clear.

3. Add tomato sauce, Italian seasoning and tomatoes to onion mixture and microwave 5 to 6 minutes more or until heated through. Pour over cooked pasta.

B-man :D

b-man
August 12th, 2005, 10:20 PM
Creamy Polenta

Polenta, a mush made from cornmeal, is an Italian favorite. It's delicious served plain as a side dish or topped with a favorite tomato sauce. You can also use it as a base ingredient in casseroles instead of noodles.

Servings: 4

Ingredients:

low-fat, low-sodium chicken broth 2 cups
cornmeal 1/2 cup
salt 1/2 tsp
grated Parmesan cheese 1/4 cup


1. Combine the broth and cornmeal in a medium saucepan. Bring to a boil, stirring frequently. Reduce the heat and simmer over low heat until thickened but creamy, about 12 to 15 minutes. Stir often to prevent sticking. Taste and add salt, if desired.

2. Remove from the heat. Sprinkle with cheese.

B-man :D

b-man
August 12th, 2005, 10:24 PM
Italian Pork Chops


These Italian-flavored chops are ready in minutes!

Ingredients:

1/2 cup Original Bisquick® mix
1/3 cup Italian dressing
1/2 cup Progresso® garlic-herb dry bread crumbs
4 pork boneless loin chops, 1/2 inch thick (1 1/2 pounds)
2 tablespoons vegetable oil


1. Place Bisquick mix, dressing and bread crumbs in separate shallow bowls. Coat pork chops with Bisquick mix. Dip coated pork chops into dressing, then coat with bread crumbs.

2. Heat oil in 12-inch nonstick skillet over medium-high heat. Cook pork in oil about 5 minutes or until golden brown; reduce heat to low. Carefully turn pork. Cook 10 to 15 minutes longer or until pork is no longer pink in center. Serve immediately.

Note:
Use regular Italian dressing rather than fat-free for more flavor and a better coating.

B-man :D

b-man
August 12th, 2005, 10:28 PM
Slow Cooker Lasagna


Home-cooked lasagna on a weeknight? Yes! Thanks to the slow cooker and no precooking of the noodles!


Ingredients:

1 pound bulk Italian sausage
1 medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles


1. Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.

2. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)

3. Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.

4. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.

5. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into desired sized pieces.

note:
Something as simple as chopped fresh parsley will dress up this lasagna. Sprinkle on the parsley just before serving.

B-man :D

b-man
August 12th, 2005, 10:31 PM
Italian-Style Lamb Shanks

Tender lamb shanks in red wine with onion, garlic and tomatoes.

Suggestions: Casseroles like these are good made a day ahead. Cool quickly, then refrigerate. To serve, remove excess fat off the top, then reheat thoroughly.

Serves: 4 person(s)
Preparation Time: 20 mins
Cooking Time: 2hrs 10 mins

Ingredients:

8 baby pickling onions, skins removed
8 garlic cloves, peeled
1 cup red wine
1 cup water
1 tsp dried thyme
2 Tbsp tomato paste, reduced salt
14 oz can tomatoes in juice, chopped
2 Tbsp extra water
1 tsp beef stock powder
1 tsp garlic stock powder
1 Tbsp cornstarch
4 lamb shanks, trimmed (10 oz each)
1 pkt french onion soup mix
1 roasted red pepper, skinned and cut into quarters
1 roasted yellow pepper, skinned and cut into quarters


Preheat oven to 325?F.

Place lamb shanks, onions and garlic cloves in a large casserole dish.

Combine the soup mix, wine, water, thyme, tomato paste and stock powders in a bowl, then stir in the tomatoes and juice. Pour over the lamb shanks. Cover casserole. Cook in oven for 1 1/2 hours, stirring once after about 1 hour.

Add the peppers; cover and cook for a further 30 minutes.

Skim any excess fat from the top of the sauce. Combine the cornstarch and water, and stir into the casserole.

Return to the oven for a further 5-10 minutes or until the sauce has thickened. Serve with couscous or mashed potatoes.

B-man :D

b-man
August 12th, 2005, 10:38 PM
Porcini Risotto


This classic Italian dish is rich with the flavor of dried porcini mushrooms. Adding truffle-flavored olive oil at the end of cooking adds a depth that is unbelievable. Always remember when making risotto to cook the rice until it is creamy but still has a bit of a bite. With a large green salad, this dish is elegant enough for guests.

Makes 4 servings

Ingredients:


1/4 cup dried porcini mushrooms
3-4 cups warm vegetable stock
1 tablespoon extra-virgin olive oil
1 small onion, minced
1 cup Arborio rice
Salt and pepper to taste
2 teaspoons truffle-flavored olive oil (optional) or extra-virgin olive oil
1/4 cup grated fresh Parmesan cheese (optional)

1. Rinse the dried mushrooms in cold water, drain, and add to warm vegetable stock to soften.

2. In a large skillet, heat the olive oil over medium heat and sauté the onion until soft. Add the rice and stir to combine. Add the mushrooms, cut into smaller pieces if necessary. Reduce heat to medium-low.

3. Add the stock, one ladleful at a time, as you stir the rice. As the rice absorbs the liquid, add more. After 15 minutes, test the rice for doneness.

4. When the rice is tender but not mushy, remove from heat, season to taste with salt and pepper, and add truffle-flavored olive oil and grated Parmesan cheese, if desired.


B-man :D

b-man
August 12th, 2005, 10:43 PM
Italian Sausage and Cremini Mushroom Pasta



Ingredients:

1 leek, cleaned and sliced into quarter-inch "circles" (white and light green parts only)
1 Tbl olive oil
8 oz Cremini mushrooms, cleaned and quartered. (These are the same as baby Portobello mushrooms.)
1 Italian sausage per person (Hot, mild or medium--you choose), cut into one-inch chunks
Pasta for 2 (You choose linguini, penne or spaghetti. Follow the package for amount to cook.)
1 25-oz jar of pasta sauce. (I use tomato vodka sauce, but just about any tomato-based sauce will do.)
3/4 cup whipping cream or half-and-half
Parmesan cheese to sprinkle on top

In a large saute pan, cook the leek and sliced sausage in olive oil on Medium until the leek is soft and the sausage is half cooked. You'll still see some pink in the middle of the sausage. (About 4 minutes.) Add the mushrooms. Cook until the mushrooms give off their liquid and the sausage is cooked all the way through. (About 5 minutes more.) Cut a sausage piece open to see that the pink is gone.

While this is all cooking, you can cook your pasta in boiling water. Follow the package instructions for cooking times because, depending on which pasta you choose, cooking time will vary.

Back to the sauce... Add the cream and the pasta sauce from the jar to your saute pan. Stir to combine. Heat just until hot and just simmering. Turn off.

Drain your pasta and put in a large bowl. Pour the sauce on top and stir to combine. Or, alternatively, put your plain pasta on the plate or in individual pasta bowls and pour a portion of sauce on top. It just depends on how you like your pasta served.

Note: These are huge servings because of the amount of sauce you have. You can save some sauce or put in another sausage or two to stretch to serve 3 or 4 people.

Sprinkle grated parmesan on top to your taste. Savor the creamy yet tangy sauce and enjoy!

B-man :D

b-man
August 12th, 2005, 10:48 PM
ITALIAN DRESSING MIX
(Compare to Good Seasons Italian Salad Dressing Mix)


Ingredients:

1 teaspoon dried minced onion
1 tablespoon dried parsley leaves, crushed
1/4 teaspoon ground oregano
1/2 teaspoon dried sweet basil leaves, crushed
1/4 teaspoon ground thyme or marjoram
1/2 teaspoon celery seeds
1/4 teaspoon garlic powder
2 tablespoons grated Parmesan cheese
1-1/2 teaspoons granulated sugar
1/8 teaspoon salt
1 pinch black pepper

Combine all ingredients in a small bowl, stirring with a whisk or a fork until fully incorporated. Place in the center of a square piece of aluminum foil. Fold the foil into a small envelope to create an airtight packet and label. Store in a cool, dry place. Use within six months.

Yield: 1 package (4 tablespoons).

To Use:
1 package (4 tablespoons) Italian dressing mix
1/3 cup red wine vinegar
3/4 cup vegetable oil

Put all ingredients into a bowl, cruet or pint jar and stir or shake until well blended. Cover and refrigerate approximately 30 minutes before serving. Yield: about 1 cup of dressing. Tip: This recipe multiplies well. Mix all of the ingredients very well and then measure out 4 tablespoons of the mix for each of your individual packets.


B-man :D

b-man
August 12th, 2005, 10:51 PM
Garlic Crostini


Ingredients:

1 French baguette
2 Tbsp. extra virgin olive oil
1 tsp. dried oregano
3 cloves garlic, minced
4 plum tomatoes chopped
1/2 cup black olives, sliced
Salt and pepper to taste
Slices of mozzarella cheese
Fresh basil for garnish

Slice baguette into 1/4 inch slices. Brush slices with olive oil and sprinkle with oregano. Combine garlic, tomatoes, black olives and salt and pepper together and mix well. Place a slice of cheese on each slice of baguette and top with tomato mixture. Bake at 350 degrees for about 10 minutes. Serve warm.


B-man :D

b-man
August 12th, 2005, 10:55 PM
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


Ingredients:

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



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



B-man :D

b-man
August 12th, 2005, 11:03 PM
Meat Filled Cannelloni


Ingredients:

2 Tbsp. olive oil
1 pound lean ground beef
1 small onion, chopped
2 cloves garlic
1/4 cup dry sherry
2 eggs
1 cup Parmesan cheese
4 oz. Canadian bacon, diced
4 oz. prosciutto, diced
1/4 cup fresh parsley
Extra grated Parmesan cheese
1 16-oz. jar marinara sauce

Heat oil in a skillet and brown ground beef (We used ground buffalo. It tastes great and is very low in fat), add onion and garlic and saute until tender. Add dry sherry and cook for several minutes over low heat. Remove from heat and allow to cool slightly. In a food processor, process meat mixture along with eggs, cheese, Canadian bacon, prosciutto and fresh parsley. Process until smooth but still somewhat crumbly. The next step is to fill 4 x 5-inch flat cooked pasta sheets with mixture. You may buy pasta sheets or make then on your own, recipe follows.

Pasta Recipe

2 and 1/2 cups all-purpose flour
1/2 cup cake flour
1 Tbsp. olive oil
5 eggs, beaten
Pasta Press

Place both flours in a food processor and pulse together. Add eggs and olive oil and pulse until a smooth dough ball forms. Place dough ball on a lightly floured surface and knead for several minutes. Separate dough into 4 equal parts and wrap in plastic wrap. Allow to sit for 30 minutes. Remove one part of the dough at a time and knead slightly. Flatten out and fold into a rectangle and start through a pasta press. Start on the highest setting and run the pasta through several times, then switch to the next setting and run through only once, ending with the next to last setting. You should end up with a long sheet of pasta that is approximately 4 inches wide and several feet long. Cut the pasta into 5 inch sheets. Place pasta sheets in boiling water for only a couple of minutes (fresh past cooks very fast). Place cooked pasta sheets in cold water to stop cooking process. Remove and pat dry before filling.

If you a using dry pasta, cook according to manufacturer's instructions and then drain. To fill cannelloni, spread 2 Tbsp. of mixture on each sheet and roll up. Place the marinara sauce along the bottom of a 13 x 9 inch baking dish and place each filled cannelloni seam side down in the pan. You may need two pans because this recipe makes a lot. Sprinkle with grated Parmesan cheese and bake at 375 for about 20 minutes or until cheese is bubbly and golden brown.


B-man :D

b-man
August 12th, 2005, 11:12 PM
Homemade Chocolate Biscotti

These hard, Italian cookies are loaded with flavor, not calories. Dried cherries add a little chewiness; the almonds, a little crunch.

Makes about 2 dozen cookies

2 cups all-purpose flour
1 cup sugar
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup fat-free egg substitute
1 tablespoon vanilla
1/2 cup dried cherries
1/4 cup whole almonds, roughly chopped
2 tbsp flour, for dusting

Arrange rack in oven's center; preheat oven to 350°F. Line a baking sheet with parchment paper.


Mix flour, sugar, cocoa, baking powder, cinnamon, baking soda and salt in medium bowl; stir in egg substitute and vanilla, then cherries and almonds.


Dust a clean work surface with flour; turn out dough and knead a few turns. Divide dough in half; roll out two logs, each 8 inches long and 1-inch-thick. Place logs 3 inches apart on baking sheet. Bake 25 minutes. Cool on the baking sheet at least 30 minutes.


Slice logs with a sharp, serrated knife into ¾-inch-thick cookies. Place cookies cut-side down on baking sheet; bake for 8 minutes more. Turn cookies over; continue baking 8 minutes, or until lightly browned. Cool on baking sheet 10 minutes, then transfer to finish cooling on a wire rack.

B-man :D

b-man
August 12th, 2005, 11:18 PM
Spaghetti with Olive Pesto

This black pesto is called olivada in Italy. Make sure to use high-quality olives in this recipe. The anchovy adds flavor but not fishiness to the pesto and we recommend its inclusion.

Serves 4 to 6


Ingredients:

3 medium cloves garlic , unpeeled
1 1/2 cups kalamata olives , pitted
1 medium shallot , chopped coarse
8 fresh basil leaves (large)
1/4 cup packed fresh parsley leaves
1 anchovy fillet , rinsed (optional)
1 ounce Parmesan cheese , grated (about 1/2 cup), plus extra for serving
6 tablespoons extra-virgin olive oil
1 tablespoon lemon juice from 1 lemon
table salt and ground black pepper
1 pound spaghetti
1 lemon , cut into wedges (optional)


1. Toast the garlic in a small, dry skillet over medium heat, shaking the pan occasionally, until the garlic is softened and spotty brown, about 8 minutes; when cool, remove and discard the skins.

2. In a food processor, pulse the toasted garlic, olives, shallot, basil, parsley, anchovy, Parmesan, olive oil, and lemon juice, stopping as necessary to scrape down the sides of the workbowl. Transfer the mixture to a small bowl and add salt and pepper to taste.

3. Bring 4 quarts of water to a rolling boil in a stockpot. Add 1 tablespoon salt and the pasta, stir to separate, and cook until al dente. Drain, reserving 1/2 cup cooking water, and return the pasta to the stockpot. Stir 1/4 cup of the pasta cooking water into the pesto and then stir the pesto into the pasta. Toss, adding more pasta cooking water as needed. Serve immediately, passing the lemon wedges and extra Parmesan at the table.

B-man :D

b-man
August 12th, 2005, 11:27 PM
Eggplant Parmesan

Use kosher salt when salting the eggplant. The coarse grains don't dissolve as readily as the fine grains of regular table salt, so any excess can be easily wiped away. To be time-efficient, use the 30 to 45 minutes during which the salted eggplant sits to prepare the breading, cheeses, and sauce.

serves 6 to 8

Ingredients:

Eggplant

2 pounds globe eggplant (2 medium eggplants), cut crosswise into 1/4-inch-thick rounds
1 tablespoon kosher salt
8 slices high-quality white bread (about 8 ounces), torn into quarters
1 cup grated Parmesan cheese (about 2 ounces)
Table salt and ground black pepper
1 cup unbleached all-purpose flour
4 large eggs
6 tablespoons vegetable oil

Tomato Sauce

3 cans (14 1/2 ounces each) diced tomatoes
2 tablespoons extra-virgin olive oil
4 medium cloves garlic , minced or pressed through garlic press (about 1 generous tablespoon)
1/4 teaspoon red pepper flakes
1/2 cup fresh basil leaves chopped
Table salt and ground black pepper


additional
8 ounces whole milk mozzarella or part-skim mozzarella, shredded (2 cups)
1/2 cup grated Parmesan cheese (about 1 ounce)
10 fresh basil leaves torn, for garnish




1. FOR THE EGGPLANT: Toss half of eggplant slices and 1 1/2 teaspoons kosher salt in large bowl until combined; transfer salted eggplant to large colander set over bowl. Repeat with remaining eggplant and kosher salt, placing second batch in colander on top of first. Let stand until eggplant releases about 2 tablespoons liquid, 30 to 45 minutes. Arrange eggplant slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible, then wipe off excess salt.

2. While eggplant is draining, adjust oven racks to upper- and lower-middle positions, place rimmed baking sheet on each rack, and heat oven to 425 degrees. Pulse bread in food processor to fine, even crumbs, about fifteen 1-second pulses (you should have about 4 cups). Transfer crumbs to pie plate and stir in 1 cup Parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper; set aside. Wipe out bowl (do not wash) and set aside.

3. Combine flour and 1 teaspoon pepper in large zipper-lock bag; shake to combine. Beat eggs in second pie plate. Place 8 to 10 eggplant slices in bag with flour; seal bag and shake to coat eggplant. Remove eggplant slices, shaking off excess flour, dip in eggs, let excess egg run off, then coat evenly with bread crumb mixture; set breaded slices on wire rack set over baking sheet. Repeat with remaining eggplant.

4. Remove preheated baking sheets from oven; add 3 tablespoons oil to each sheet, tilting to coat evenly with oil. Place half of breaded eggplant on each sheet in single layer; bake until eggplant is well browned and crisp, about 30 minutes, switching and rotating baking sheets after 10 minutes, and flipping eggplant slices with wide spatula after 20 minutes. Do not turn off oven.

5. FOR THE SAUCE: While eggplant bakes, process 2 cans diced tomatoes in food processor until almost smooth, about 5 seconds. Heat olive oil, garlic, and red pepper flakes in large heavy-bottomed saucepan over medium-high heat, stirring occasionally, until fragrant and garlic is light golden, about 3 minutes; stir in processed and remaining can of diced tomatoes. Bring sauce to boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and reduced, about 15 minutes (you should have about 4 cups). Stir in basil and season to taste with salt and pepper.

6. TO ASSEMBLE: Spread 1 cup tomato sauce in bottom of 13 by 9-inch baking dish. Layer in half of eggplant slices, overlapping slices to fit; distribute 1 cup sauce over eggplant; sprinkle with half of mozzarella. Layer in remaining eggplant and dot with 1 cup sauce, leaving majority of eggplant exposed so it will remain crisp; sprinkle with 1/4 cup Parmesan and remaining mozzarella. Bake until bubbling and cheese is browned, 13 to 15 minutes. Cool 10 minutes; scatter basil over top, and serve, passing remaining tomato sauce separately.


B-man :D

b-man
August 14th, 2005, 05:58 PM
Pasta with Eggplant, Tomatoes and Bread Crumbs


Ingredients:

Salt and pepper
1/4 to 1/2 cup extra virgin olive oil (use lesser amount if
using meat)
1/4 cup diced pancetta, guanciale or bacon, optional
1 cup coarse fresh bread crumbs
2 small-to-medium eggplants, about 12 oz., in 1/2" to 1" chunks
1 pound spaghetti or linguine
6 small or 3 medium tomatoes, about 12 ounces, cored, seeded and
in 1/2" to 1" chunks
1 to 2 teaspoons thinly sliced garlic
Chopped fresh basil or parsley for garnish

1. Set a large pot of water to a boil and salt it. Put half the oil
in a large skillet and turn heat to medium-high. Cook meat, if you
are using it, stirring occasionally, until just about crisp.
Remove with a slotted spoon. Add bread crumbs and cook, stirring
almost constantly, until nicely browned, 3 to 5 minutes; season
them with a bit of salt and pepper as they cook. Remove with a
slotted spoon and add remaining oil.

2. Cook eggplant, stirring occasionally and seasoning with salt and
pepper, until browned and tender, about 15 minutes. When it is
done, begin cooking pasta. Add tomatoes and garlic to skillet and
cook, stirring occasionally, until they soften, about 10 minutes.
By this time, pasta will be just about tender; when it is, drain
it.

3. Toss pasta with eggplant-tomato mixture, bread crumbs and meat, if
you used it. Taste and adjust seasoning, garnish, and serve.

b-man
August 14th, 2005, 06:11 PM
A Pesto Pizza

Once again, there is nothing that says one must put tomato sauce on a pizza. This is quite good, and calls for:

INGREDIENTS:

About a pound (500 g) pizza dough
1/2 pound (250 g) Provolone cheese, diced
1/4 pound (100 g) commercially prepared pesto sauce
2-3 plum tomatoes, chopped, seeded, and drained
Olive oil
Salt

Pull the disk and put it in a lightly oiled 11-inch (25 cm) pizza pan unless you are using a pizza stone or a wood fired oven. Let it rest for a half hour, and then bake it for 20 minutes in a 400 F (200 C) oven, or for about 5 in a pizza oven.

Note: Feel free to use home made pesto sauce if you'd rather.

B-man :D

greyblueyes
August 15th, 2005, 05:35 PM
Oirginal Italian Garlic Bread

Ingredients:

Loaf of french bread - cut in half long ways and then sliced into pieces about 3" wide.

Parmesan Cheese Grated or Romano
1t. Garlic Powder
1 & 1/2 stick butter or margarine

Saute butter and garlic, turn off when butter is completely melted. Dip bread into butter and place on baking sheet. Top with parmesan cheese.

Broil in oven until golden brown. This is delicious and great with BBQ too.

Ohiojude
August 17th, 2005, 12:47 PM
Basic Pasta
An easy recipe and simple to double or triple, depending on amount needed.
Hope you enjoy! Makes 3 servings.

j


--------------------------------------------------------------------------------
1 egg, beaten
1/2 teaspoon salt
1 cup all-purpose flour
2 tablespoons water


Directions
1 In a medium sized bowl, combine flour and salt. Make a well in the
flour, add the slightly beaten egg, and mix. Mixture should form a stiff
dough. If needed, stir in 1 to 2 tablespoons water.
2 On a lightly floured surface, knead dough for about 3 to 4 minutes. With
a pasta machine or by hand roll dough out to desired thinness. Use
machine or knife to cut into strips of desired width.

Ohiojude
August 17th, 2005, 12:50 PM
Cannoli Pie
A light pie with lots of cannoli flavor. A big success at holiday parties.
More or less cherries, almonds or chips maybe used according to taste. Prep
Time: approx. 15 Minutes. Ready in: approx. 3 Hours 15 Minutes. Makes 8 servings.

--------------------------------------------------------------------------------
1 cup confectioners' sugar
1 (15 ounce) container ricotta cheese
1/4 cup blanched slivered almonds
1/4 cup chopped maraschino cherries
1/4 cup miniature semisweet
chocolate chips
1 (9 inch) graham cracker crust


Directions
1 In a medium bowl, use a spoon to stir together the confectioners' sugar
and ricotta cheese until well blended. Fold in the almonds, cherries, and
chocolate chips. Spoon into the graham cracker crust. Freeze for 3 hours to set.
Remove from the freezer for 10 to 15 minutes before slicing and serving.

Refreeze any leftovers.

b-man
August 17th, 2005, 06:35 PM
Carrabba's Italian Grill Linguine Pescatore

Ingredients :

3 shrimp
3 scallops
6 - 8 mussels
10 oz jar of marinara or tomato sauce of your choice
12 oz of cooked linguine
salt and white pepper, to taste


Cook all the above (except linguine) over medium heat in a covered sautee pan until done.

Toss with 12 oz of cooked linguini. Garnish and serve.



B-man :D

b-man
August 17th, 2005, 06:39 PM
Carrabba's Italian Grill Cozze in Bianco


Ingredients:

4 cups mussels
2 tbsp extra virgin olive oil
2 tbsp chopped yellow onion
2 tbsp chopped garlic
2 tbsp Pernod or other anise/licorice flavored liqueur
1 tbsp chopped fresh basil
½ lemon, juiced

for lemon butter sauce :

¼ cup real butter
2 tbsp minced yellow onion
2 tbsp minced garlic
1/3 cup fresh lemon juice
2 tbsp dry white wine
Kosher salt and white pepper, to taste
2 tbsp cold butter

Soak mussels in cold water for 8 minutes; scrub with a stiff brush; remove beard with a sharp knife; rinse mussels again in cold water.
Heat oil in a skillet; add mussels; cover and cook until shells begin to open, about 2 minutes.

Add onion and garlic; toss to mix; cook, covered, for 1 minute.

Add Pernod, basil, lemon juice, and lemon butter sauce; cook for 45 seconds.

Discard any mussels that did not open. Serve in a deep bowl.

For Lemon Butter Sauce :

Melt butter over low heat; remove from heat and let sit until the milk solids settle to the bottom; skim the clear butter from the top; discard sediment.

Sauté onion and garlic in 2 tbsp of the clarified butter until transparent.

Stir in lemon juice and white wine and season salt and pepper.

Simmer 2-3 minutes to reduce liquid.

Remove from heat and swirl in cold butter until sauce is smooth and butter is melted.

B-man :D

b-man
August 17th, 2005, 06:44 PM
Carrabba's Italian Grill Chocolate Dream


Ingredients:

1 box dark fudge brownie mix
¼ cup Kahlua
2 cups prepared chocolate mousse
2 cups real whipped cream
1 oz semi-sweet chocolate shavings


Prepare brownie mix according to box instructions, using the two egg-recipe and substituting milk for the water.

Line two 9" square baking pans with either parchment paper or wax paper. Spray bottoms with non-stick cooking spray. Pour equal amounts of batter into each pan.

Bake at 325°F for 25 minutes, or until a tester inserted in the center comes out clean. Allow to cool completely.

Set one brownie pan aside; invert other pan and remove brownie in one piece; return to pan upside down; remove parchment paper.

Brush the brownie evenly with ½ of the Kahlua; then top with ½ of the mousse, spreading it evenly over the brownie. Spread ½ of the whipped cream over the mousse.

Remove second brownie from pan; brush with remaining Kahlua; place it on top of other brownie; spread remaining mousse evenly over the top; spread remaining whipped cream over the mousse.

Sprinkle top evenly with chocolate shavings.

Refrigerate until ready to serve.

B-man :D

Aline
August 19th, 2005, 08:34 PM
One Pot Cheesy Beef and Pasta Dinner

1 onion, chopped
1 garlic clove, chopped
1 green pepper, chopped
1 lb ground beef
1 can (28 oz) whole tomatoes
1 can (10 oz) sliced mushrooms
2 cups uncooked macaroni
1 cup water
2 tsp Italian dried herb seasoning
2 cups shredded Cheddar cheese
1/2 cup grated Parmesan cheese


Cook and stir onion and green pepper in a large saucepan with ground beef until browned; add garlic at end of cooking time so it doesn't burn and become bitter. Add tomatoes, mushrooms, macaroni, water and Italian seasoning.

Simmer for 12 minutes or until macaroni is tender; stirring often. Stir in Cheddar and Parmesan cheeses.

Makes 6 to 8 servings.

b-man
August 20th, 2005, 10:46 PM
Turkey and Broccoli Penne al Forno


Serves 6 to 8.

Ingredients:

Cheese Sauce:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
• salt and freshly ground white pepper, to taste
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
2 ounces Gruyère cheese, grated, (about 1/2 cup)
1 1/2 teaspoons Dijon mustard

Pasta:

1 1/2 teaspoons salt
4 quarts cool water
1 pound penne pasta
2 tablespoons unsalted butter, divided
1 cup fresh broccoli florets
1 medium white or yellow onion, finely chopped
1 recipe Cheese Sauce
1 1/2 cups leftover turkey, cut into bite-size cubes
• salt and freshly ground white pepper, to taste
1 cup fresh breadcrumbs


1. For the Sauce: Melt the butter in a heavy saucepan. Stir in the flour and cook over low heat for 3 minutes. Off the heat, add the milk all at once, whisking constantly. Return the pan to the heat and continue whisking until the sauce comes to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, about 10 minutes. If necessary, strain the sauce when it reaches the desired consistency; season to taste with salt, pepper.

2. Remove from heat and add the cheeses and mustard. Stir until the cheese melts and the sauce is smooth (return to very low heat if necessary). Season with salt and pepper to taste.

3. For the Pasta: In a large stockpot with a pasta insert, bring salted water to a rolling boil over high heat. Pour in the pasta all at one time, stirring to separate and prevent sticking together; cook until it is tender throughout but with a slight bite. Drain the pasta, transfer to a large bowl and toss with half the butter.

4. Cook the broccoli in rapidly boiling salted water for one minute; drain, then immediately plunge into an ice water bath to stop the cooking. Quickly remove the florets from the ice water and drain thoroughly; pat dry with paper towels.

5. Heat the remaining butter in a sauté pan and sauté the onion until softened and translucent but not browned, about 5 to 7 minutes. Mix the onion, cheese sauce, turkey, and broccoli into the pasta; season with salt and pepper to taste. Turn into a large oiled baking dish and sprinkle with breadcrumbs. Bake in a preheated 425°F oven for 15 minutes until the breadcrumbs are lightly toasted. Let stand 10 minutes before serving.

Make It Light: Substitute nonfat milk; reduce cheese to 2 ounces; reduce butter to 2 teaspoons.

Make It Ahead: Cheese Sauce may be refrigerated up to the three days in advance or frozen up to one month in advance. Cool quickly and completely in an ice water bath prior to storing. Unbaked, the Turkey and Broccoli Penne al Forno can be stored without breadcrumbs up to three days in the refrigerator or one month in the freezer. If frozen, cover with foil and extend baking time by 25 minutes. Remove foil the last 10 minutes of cooking time. Add breadcrumbs just before baking.

B-man :D

b-man
August 20th, 2005, 10:49 PM
Turkey and Spinach Risotto

Serves 8 to 10.

Ingredients:

1/2 stick unsalted butter (4 tablespoons or 2 ounces), divided
1 tablespoon extra-virgin olive oil
1 medium white or yellow onion, cut into 1/4-inch dice
1 clove garlic, minced
2 cups Arborio rice
1/2 cup dry white wine, of drinkable quality (4 ounces)
5 to 7 cups chicken stock, simmering
• salt and freshly ground black pepper, to taste
2 cups coarsely chopped fresh spinach, stems removed, packed
1 cup leftover turkey, cut into bite-sized cubes
2 ounces Parmigiano-Reggiano, grated (about 1/2 cup plus extra for garnish)


1. Place a medium casserole over medium-high heat; add 3 tablespoons of the butter and the olive oil and heat through. Stir in the diced onion and cook until tender and translucent, about 8 to 10 minutes; add the garlic and cook one minute more.

2. Add the Arborio rice to the casserole, stirring constantly to coat each grain. Cook for 1 to 2 minutes, then add the wine, continuing to stir until all of the wine has been absorbed.

3. Stirring constantly, add a large (6-ounce) ladleful of the simmering stock to the rice mixture. When the stock has been absorbed, add another ladleful, stirring constantly.

4. Continue adding stock as needed, stirring constantly, until the rice is cooked, about 20 minutes. (You may not use all of the liquid or you may need more.) The rice is cooked when it is tender and creamy with a slightly firm center. Taste, and adjust the seasoning with salt and pepper.

5. Remove the casserole from the heat; stir in the spinach, turkey, Parmigiano-Reggiano, and the remaining tablespoon of butter until well mixed. Serve garnished with additional Parmigiano-Reggiano.

B-man :D

b-man
August 20th, 2005, 10:53 PM
Turkey, Roasted Red Pepper, and Brie Panini


Makes 4.

Ingredients:

2 medium red bell peppers*
2 tablespoons mayonnaise or aioli
1/2 pound leftover turkey (preferably white meat), thinly sliced
8 thin slices bread (preferably Italian bread)
1 wedge Brie cheese, sliced
• extra-virgin olive oil, for drizzling


1. For the Peppers: Char the peppers over a gas flame on the stove or under the broiler, turning to ensure the skin blisters evenly. Place the blistered peppers in a covered container or in a bowl covered with plastic wrap and cool. When cool enough to handle, peel off the dark skins and remove the seeds.

2. For the Panini: Preheat a grill pan over medium-high heat. Spread mayonnaise on one side of each slice of bread. Place several slices of turkey on top of the mayonnaise on 4 slices of the bread. Top the turkey with an even layer of roasted peppers, then place an even layer of sliced Brie over the peppers. Top with another slice of bread, mayonnaise side down, then brush both outer sides of the prepared sandwich with olive oil.

3. Weight the sandwiches down with an aluminum foil-covered brick or grill press. Press the sandwiches 2 or 3 minutes on each side, then serve immediately. (Note: If you have a panini grill, place the assembled and oiled sandwiches in the panini grill, then close the lid and grill until crisp, about 3 to 4 minutes. Serve immediately.)

*Note: Use one 16-ounce jar of roasted red peppers for a quick and easy substitute. Drain the peppers well and pat dry with paper towels before using.

B-man :D

b-man
August 21st, 2005, 01:41 AM
Sun-Dried Tomato Pesto


Makes 1 cup.

Ingredients:

2 tablespoons chopped fresh basil
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
1 to 2 cloves garlic, coarsely chopped
1/2 packed cup sun-dried tomatoes in oil, drained
2 tablespoons toasted pine nuts*
2 tablespoons grated Parmesan cheese
1 teaspoon balsamic vinegar
1/4 cup extra-virgin olive oil
• salt and freshly ground black pepper, to taste


Combine all of the ingredients except the olive oil, salt, and pepper in the work bowl of a mini-food processor; process until the mixture is finely chopped. With the motor running, add the olive oil in a fine stream; season to taste with salt and pepper.

* Toasting Nuts: To toast in the oven, spread the nuts in a single layer on a baking sheet. Place in a 350°F oven and toast, shaking the pan occasionally, until they are light golden brown. To toast on the stovetop, place the nuts in a dry sauté pan large enough to accommodate them in a single layer. Place over medium heat and cook, stirring frequently, until they begin to color. Remove from the heat, then immediately remove from the hot pan to stop the browning process.


B-man :D

b-man
August 22nd, 2005, 08:40 PM
Italian Oven-dried Tomatoes in Olive Oil

These wonderful tomatoes can be put on toasted bread with cheese to
make bruschetta or you can add them to pasta dishes. They also make
yummy garnishes and are good in salads. Don't throw the olive oil
away when the tomatoes are gone! It will be infused with tomato
flavor and is great to use in salad dressings or on pasta. The
tomatoes will keep up to 2 weeks in the refrigerator.

Ingredients:

6 ripe Italian tomatoes, sliced 1/4 inch thick (Roma)
3 cups extra-virgin olive oil, plus
2 tablespoons extra-virgin olive oil
2 tablespoons dried Italian herb seasoning (such as basil, oregano or
rosemary)
2 tablespoons balsamic vinegar
2 teaspoons fresh lemon juice
1 teaspoon salt
fresh ground pepper

1. Heat oven to 225 degrees F.

2. Combine tomatoes, 2 T. olive oil, herbs, vinegar, lemon juice,
salt and pepper to taste in a mixing bowl.

3. Arrange tomatoes in rows on a parchment-lined cookie sheet; bake 1
hr.

4. Cool to room temperature, about 15 min.

5. Place in 4 half-pint canning jars. Add remaining olive oil to
cover tomatoes in each jar.

6. Tightly cover jars. Refrigerate. **Note: Olive oil will solidify
in the refrigerator, but this won't affect the tomatoes. The oil will
re-liquify at room temperature.

B-man :D

Aline
August 24th, 2005, 04:03 PM
Fettuccine Mushroom Alfredo

2 tbsp butter
1 lb mushrooms, sliced (500g)
1 clove garlic, minced
3 tbsp flour
1 can (385ml) 2% evaporated milk
2 tbsp dry sherry
1/4 tsp EACH nutmeg, salt and pepper
1/4 cup chopped fresh parsley
12 oz. dry fettuccine, cooked (375g)
Freshly grated Parmesan cheese


In large skillet, melt butter; add mushrooms and garlic. Simmer, covered, until mushrooms are tender and have released their juices.

In small bowl, mix pan juices with flour until smooth and return to skillet. Gradually stir in milk; cook over medium heat, stirring frequently. Add sherry, nutmeg, salt and pepper. Cool, stirring constantly, until thickened. Add parsley and serve over cooked fettuccine.

Top with cheese.

Makes 4 servings.

b-man
August 27th, 2005, 03:10 AM
Classic dish gets poultry makeover


This is an easy, scaled-down version of the traditional Italian recipe, Vitello Tonnato (Veal in Tuna Sauce), using sauteed chicken instead of veal. It is a perfect dish to serve hot or cold.

The accompanying mayonnaise sauce has tangy flavors of capers, anchovies and tuna. The original recipe calls for fresh mayonnaise, which takes time and must be made in advance. This shortcut uses bottled mayonnaise and yogurt. The sauce is so quick and easy, you can double the recipe and use the leftovers the next day over pasta or rice.

The chicken and sauce are served on a bed of red peppers and beans, making this a quick one-dish dinner. Warm a loaf of Italian bread -- plain or with garlic and butter -- and toss a green salad to complete the meal.



Note: Great northern or navy beans can be used instead of cannellini beans.


Preheat oven to 300 degrees to warm bread. Saute chicken, peppers and beans. While chicken cooks, make tuna sauce. (see below)



This rich dish would go nicely with a rich, dry, white semillon, or, for contrast a crisp, red Chianti.

Pollo Tonnato (Chicken in Tuna Sauce)

Serves 2

Ingredients:

1 tablespoon olive oil, divided use
2 6-ounce boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 medium red pepper, thinly sliced (2 cups)
1 cup canned cannellini beans, drained and rinsed
2 medium garlic cloves, crushed
1/2 loaf Italian bread
2 anchovy fillets
1/4 cup water-packed white meat tuna, drained
1/4 cup low-fat mayonnaise
1/4 cup non-fat plain yogurt
1/4 cup water
1 tablespoon capers, drained and rinsed
4 pitted black olives, cut in half

1. Preheat oven to 300 degrees for bread. Heat a large nonstick skillet on high. Add 1 teaspoon olive oil. Add chicken breasts and brown 2 minutes, turn and brown the other side 2 minutes. Salt and pepper the cooked side.

2. Lower heat to medium high, push chicken to one side and add 2 remaining teaspoons olive oil. Add red pepper, beans and garlic. Saute 5 minutes, tossing beans and peppers together. A meat thermometer should read 170 degrees.

3. Place bread in oven to warm. While chicken cooks, rinse anchovy fillets and place in the bowl of a food processor with tuna, mayonnaise and yogurt. Process until smooth. Add water and process to blend.

4. To serve, spoon the beans and peppers on individual plates and place the chicken on top. Pour the sauce over the chicken. Sprinkle the capers and olives on top.

B-man :D

b-man
August 27th, 2005, 01:32 PM
Italian Macaroni And Cheese Bake


Ingredients:

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

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

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

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

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

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

Serves 5


B-man :D

b-man
August 27th, 2005, 01:42 PM
Chesdan Toasted Ravioli


Ingredients:

45 frozen cheese ravioli
1 cup Italian bread crumbs
1/2 pound sliced Provolone cheese
1 cup flour
1/2 cup pancake mix
1/2 teaspoon salt
1/4 teaspoon pepper water oil

Combine flour, pancake mix, salt and pepper. Add enough water to get the consistency to a thick batter. Dip ravioli into this batter and let excess drip off, then dip into bread crumbs to coat. Fry ravioli in hot (350 degrees F) for 2 to 3 minutes, or until golden brown. Top each ravioli with 1/2 slice of Provolone cheese. Place in oven under the broiling setting until the cheese melts. Serve with meat or marinara sauce.


B-man :D

Aline
August 29th, 2005, 06:45 PM
Spaghetti with Bacon and Mushroom Sauce

(4 servings)

8 slices of bacon, cut into small cubes
4 tbsp butter
1 cup thinly sliced mushrooms
2 cups canned tomatoes, preferably Italian plum tomatoes, drained and chopped
1/4 cup finely chopped parsley
1/2 cup dry white wine
salt and freshly ground pepper to taste
1/4 tsp hot red pepper flakes
1 lb spaghetti, cooked and drained

Cook bacon in skillet until it is rendered of most of its fat. Drain off fat and add butter. Sauté mushrooms in it briefly.

Add tomatoes, parsley, wine, salt, pepper and red pepper flakes to skillet. Simmer for 30 minutes.

Taste sauce and, if desired, add more salt. Combine sauce with spaghetti and serve immediately.

Aline
August 29th, 2005, 06:48 PM
Fusilli with Broccoli

(4 servings)

6 cups broccoli flowerets and sliced stems
6 tbsp olive oil
2 tsp finely chopped garlic
1/4 tsp hot red pepper flakes
1/3 cup chicken stock
salt and freshly ground pepper to taste
1 lb fusilli, cooked and drained


Cook broccoli in boiling water for about 3 minutes. It should remain slightly crisp. Drain broccoli and run under cold water to stop the cooking.

Heat oil in skillet and add garlic. Cook briefly and add broccoli. Toss to heat through. Add red pepper flakes, stock, salt and pepper and bring to a boil.

Toss the fusilli with the hot sauce.

Aline
August 29th, 2005, 06:52 PM
Pasta with Shrimp

(4 servings)

2 tbsp olive oil
1 large onion, sliced thin
2 garlic cloves, minced
4 cups canned Italian tomatoes
1-1/2 lbs small shrimp, shelled and deveined
pinch of oregano
salt and freshly ground pepper to taste
1 lb tagliarini or spaghettini, cooked and drained


Heat oil and sauté onion until transparent. Add garlic and continue cooking over low heat about 3 minutes. Add tomatoes and cook over fairly high heat 12 minutes, leaving pot uncovered.

Add shrimp and season with oregano. Reduce heat and simmer about 5 minutes. Add salt and pepper to taste. Serve over the hot pasta.


NOTE: Two cups of the following may be used in place of the shrimp: shelled raw clams without juice; raw oysters, cut into pieces; crabmeat; lobster meat, cut into pieces; raw baby squid, sliced thin.

b-man
September 3rd, 2005, 07:21 PM
Almond Biscotti


Ingredients:

3/4 cup butter
1 cup sugar
3 eggs
3 cups flour
2 teaspoons vanilla
2 tablespoons Anise seed
3 3/4 teaspoons baking powder
1 cup chopped Almonds (can substitute with Walnuts)


To prepare the biscotti, cream butter, sugar and 1 tablespoon anise seed.
Add eggs and vanilla.

Combine flour, baking powder and 1 tablespoon Anise seed. Add to cream mixture. Add nuts, mix in, and form cookie dough into 2
or 3 long thin rolls.

Place rolls on a ungreased baking pan or cookie sheet
and bake biscotti cookie rolls at 350 degrees 15 to 20 minutes, or till
light brown.

Remove from oven and cut diagonally into 1/2 to 3/4 inch
slices. Put back in oven and bake an additional 10 to 15 minutes or till
Biscotti is lightly toasted. You want the biscoti to dry slightly. It will
look somewhat like a elongated piece of french bread, except smaller.

B-man :D

b-man
September 3rd, 2005, 08:05 PM
Amaretto Cookies

Ingredients:

1/2 Cup Butter
2 Tablespoon Molasses
2 Eggs
1 Cup Almonds, ground toasted
1/2 Teaspoon Lemon rind; grated
1 Teaspoon Almond extract
1/2 Cup Amaretto liqueur
2 Cup Pastry flour, whole wheat

Cream together butter and molasses.

Add eggs, ground almonds, lemon rind and almond extract; mix well. Stir in Amaretto alternately with flour.

Drop by teaspoons onto unoiled cookie sheets. Bake at 350 degrees for 12−15 minutes.

Cookies will be golden brown when done.

B-man :D

b-man
September 3rd, 2005, 08:07 PM
Angel Hair With Balsamic Tomatoes


Ingredients:

1 teaspoon minced garlic
1 teaspoon olive oil
5 to 6 Roma tomatoes, chopped, (28−ounce. can plum tomatoes)
3 tablespoons balsamic vinegar
salt & pepper to taste
1/4 Cup chopped fresh basil
1/2 Pound angel hair pasta, (uncooked)

Saute the garlic in olive oil until lightly browned. Do this in a skillet
large enough to hold the tomatoes later. Leave garlic in skillet.

Place tomatoes, salt & pepper, basil and balsamic vinegar in a non−reactive bowl and set aside for 10 minutes, stirring occassionally.

Boil water for pasta.

Just before you put the pasta in the water, drain tomatoes and reserve the
juice that runs off. (I usually set my colander on a dinner plate). Put the
angel hair pasta in the water to cook for the recommended amount of time.

Heat your garlic skillet and toss drained tomatoes briefly JUST to heat.
They should retain their shape. The pasta should finish cooking (usually no
more than 5 minutes for angel hair) at the same time the tomatoes are ready.

Toss the pasta and tomato mixture together and serve with freshly grated
parmesan cheese.

B-man :D

b-man
September 3rd, 2005, 08:11 PM
Antipasto


Ingredients:

1/2 Pound sliced Genoa salami
1 slicing tomato
1 large white onion
2 roasted red bell peppers
1 Pound sliced provolone
2 cans black pitted olives
1 can baby corn on the cob
1 small jar of Pepperoncini peppers
2 stalks of celery
1 can of rolled anchovies
extra virgin olive oil

Use a long platter, and arrange in the following order:
Salami, provolone, tomato, onion, red peppers, and achovies. Put the baby corns and olives in the center of tray. Take and cut in half celery sticks.

Then slice each again length wise. Arrange celery sticks in between each
antipasti. Sprinkle some salt lightly on everything.

Then drizzle olive oil on everything. Let the antipasti sit covered in the refrigerator till ready to serve. Sitting (the platter that is) helps enhance the flavors.

B-man :D

b-man
September 3rd, 2005, 08:16 PM
Arancini Di Riso

Ingredients:

1 lb. rice
2 eggs
1/4 lb. grated parmesan cheese
3/4 lb. ground beef
1/4 lb. ground chicken
1 onion and 1 stalk of celery, chopped
1/4 tsp. sage
1 tsp. oregano
salt and pepper to taste
1/2 cup white wine
Oil for fying
Some flour and dried breadcrumbs
1 beaten egg

Cook the chopped onion and celery with a soupspoon of oil in a pan and cook over a moderate fire. Add the meat, chicken, sage, oregano, salt and pepper and continue cooking, stirring constantly. Add the white wine.

Meanwhile boil the rice in salt water and when cooked add the grated
parmesan cheese and the two eggs.

When the rice is cold put a soupspoon of rice in your left hand, add a teaspoon of the meat mixture, and complete the ball with another spoonful of rice, forming a ball about the size of a small orange.

When all the balls are formed roll them in flour, then dip them in
the beaten egg, followed by the breadcrumbs, and fry them in boiling oil.

There should be enough oil to completely cover the "little oranges". As soon as they are golden remove with a slotted spoon and place on paper towels to absorb the extra oil.

Keep them warm in the oven until ready to serve.

B-man :D

b-man
September 3rd, 2005, 08:19 PM
Asparagi Di Campo


Ingredients:


3/4 Small Onion, minced
Salt
1−1/2 Teaspoon Capers, rinsed & chopped
1 Teaspoon Lemon juice
Salt & pepper
1 Mint leaf
1 Pound Thin asparagus

Place onion & salt in a bowl large enough to hold the asparagus. Mix well &
let steep for 30 minutes. Add the capers, lemon juice & mint leaf & marinate for at least 1 hour. Mix thoroughly from time to time.

Meanwhile, bring an asparagus cooker to a boil & cook the asparagus until tender but still crisp, about 3 minutes.

Drain. Toss the still warm asparagus with the marinade & add salt & pepper. Toss gently & serve.

B-man :D

b-man
September 3rd, 2005, 08:22 PM
Asparagus Pasta col Pesto

Ingredients:


3 cloves garlic, minced
1/4 to 1/2 cup olive oil (do not substitute)
1 cup chopped or sliced asparagus (use only the tender half
or tips)(asparagus can be substituted with broccoli,
string beans (green beans) or zucchini)
1/8 cup chopped onion (red or yellow)
1/4 to 1/2 cup fresh basil, finely chopped
8 ounces pasta noodles of your choice
grated Parmesan cheese


Quick Pesto Sauce: Saute garlic, onion, and basil in olive oil until the garlic and onion turns light brown. Do not over cook. Set aside and keep warm.

Prepare the pasta of your choice according to package directions except for the following:
Add 1 to 2 cups additional water. Just before water begins to boil, add the
asparagus or the vegetables of your choice. When the water begins to boil
add the pasta and cook according to directions.

Drain the pasta and vegetable mixture and pour the pesto sauce over the top, tossing lightly to coat. Top with parmesan cheese and serve. You can also serve the pasta direct from the cooking pot to the plates and then add the pesto. This eliminates having to wash another bowl.

Serve with Italian or French bread and have additional parmesan cheese available at the table.

B-man :D

b-man
September 3rd, 2005, 08:25 PM
Baked Lasagna


Ingredients:

1 lb. Lasagna pasta noodles, cooked
2−16 oz. jars meatless sauce
2 cup cottage cheese, lg. curd
1/2 cup grated Parmesan cheese
1 lb. Mozzarella cheese, sliced thin
3/4 cup chopped onion
2 cloves garlic, chopped or minced
2 tsp. salt
2 eggs, beaten
2 lbs. ground beef
1 tsp. Italian seasoning

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

2. Meanwhile, saute the ground beef, garlic and onion is a large heavy
skillet or saucepan until beef is done. Add sauce, salt, and Italian
seasoning and mix well. Simmer on low heat 12 to 15 minutes. In a separate bowl, combine eggs and cottage cheese.

3. Grease a 9" x 12" or larger, baking pan. Arrange a first layer of
noodles, a layer of the cooked beef, cottage cheese and mozzarella cheese. Add a second alternating layer of lasagna noodles and other ingredients. Repeat until pan is full ending up with a top layer of the lasagna sauce.

Sprinkle with parmesan cheese and bake at 350 degrees for 40 to 50 minutes.

B-man :D

b-man
September 3rd, 2005, 08:28 PM
Barchetta Endivia Belga E Taleggio

Ingredients:

4 Belgian endive heads
1/2 Pound Taleggio cheese, room temp
1/4 Pound Smoked Salmon, thin slice
15 Prosciutto or bresaola − cured beef slices
2 Tablespoon Fennel leaves, finely chop
2 Tablespoon Parsley, fresh, fine chop
1 Tablespoon Sun−dried tomatoes, pureed
1 cup Roasted peppers, cut in thin strips
Fresh ground black pepper
Extra virgin olive oil

Carefully remove endive leaves: rinse and dry carefully.

Salmon boats: Place a slice of salmon on the endive leaf, enough to sit in the (endive) "boat". Remove the outer skin of the taleggio and leave half the cheese for the second combination. Gently blend the cheese with the fennel leaves.

Drizzle a little extra virgin olive oil on the salmon and grind a couple of turn of pepper. Place a spoonful of taleggio on top and serve.

Bresaola boats: Place a slice of bresaola or prosciutto on the endive. Place a strip of roasted red pepper on top, drizzle with extra virgin olive oil and sprinkle with chopped parsley.

Gently mix the sun−dried tomatoes into the cheese. Place a
spoonful on top of the "boat"(endive) and serve. If unable to locate
Taleggio cheese use goat's cheese.

B-man :D

b-man
September 3rd, 2005, 08:34 PM
Basic Italian Bread

Ingredients:

Biga:

1/2 Teas. Active Dry Yeast
1 Cup Lukewarm water
2 Cups Unbleached, All−purpose Flour
Mix the yeast and water together, and then slowly start adding the
flour, mixing well. Cover with plastic wrap and let sit at room
temperature for up to 6 hours. Refrigerate overnight.

Bread:

2 Cups Warm Water (about 90 degrees F.)
1 Pkg. Active Dry Yeast
5−6 Cups All−purpose, Unbleached Flour
2 Ts. Salt

Place the water in a large bowl, sprinkle the yeast overtop and mix well.

Let sit 10 minutes until bubbly. Add the biga, flour, and salt and stir with
a wooden spoon (or mix with your hands) until everything is mixed. The dough will be fairly wet and sticky at this point. Cover and let stand in a warm spot for about 1 to 1 1/2 hours until doubled in volume.

Punch down the dough, folding it over on itself two or three times, cover
and let rise once more until doubled, about 1 hour. If you choose, you could refrigerate your dough at this time and leave it overnight to prepare the next day.

Turn out your dough onto a floured baking sheet, and without overworking it too much shape into one large or two smaller round or oval shaped loaves, using as much extra flour as needed to keep it from sticking.

Slash across the tops of the loaves with a serrated knife or razor just prior to baking.

Preheat the oven to 350 degrees F. and place a casserole dish with boiling
water on the lower oven rack. Bake your bread 30 minutes, turn the baking sheet around, and reduce the heat to 300 degrees and bake for another 30−45 minutes.

At this point your bread should be golden brown and should sound
hollow when you tap the bottom. Allow the bread to cool to room temperature and serve.

B-man :D

b-man
September 3rd, 2005, 08:38 PM
Basic Polenta


Ingredients:

9 Cups Water
1 Teaspoon Salt
3 Cups Cornmeal; coarse−grain

Bring water to a boil in a large heavy pot. Add salt and reduce heat until
water is simmering.

Take cornmeal by the handful and add to water very slowly, controlling the flow to a thin stream through your fingers. To avoid lumps, stir quickly with a long handled wooden spoon while adding cornmeal.
If necessary, stop adding cornmeal from time to time and beat mixture
vigorously.

Cook, stirring constantly, 20 to 30 minutes. Polenta will become very thick while cooking. It is done when it comes away cleanly from the
sides of the pot.

Pour polenta into a large wooden board or a large platter.
Wet your hands and smooth out polenta evenly, about 2 inches thick.

Let cool 5 to 10 minutes or until polenta solidifies. Cut cooled polenta into slices 1 inch wide and 6 inches long. Place slices in individual dishes. Serve hot, covered with your favorite sauce.

Makes 6 to 8 servings.

Variation: Fried Polenta (Polenta Fritta): Prepare polenta and let cool completely. Cut cooled polenta into slices 2 inches wide and 6 inches long.

Pour oil about 1 inch deep in a large skillet. Heat oil until a 1−inch cube
of bread turns golden almost immediately. Fry polenta slices on both sides
until light golden. Drain on paper towels.

Serve hot. It is important to insure the oil is hot enough, otherwise the polenta will absorb oil and your polenta will be greasy and unpalatable.

B-man :D [/b]

b-man
September 3rd, 2005, 08:41 PM
Braciole Balsamico


1−1/2 pound Top Round, VERY thin sliced
1/2 cup Fresh basil, minced
2 Roasted red peppers, diced
4 tablespoon Parmesan, fresh grated
2 tablespoon Parsley, minced
Salt and pepper
6 Slice Proscuitto, very thin
2 tablespoon Olive oil
2 tablespoon Parsley, minced
1/4 cup Balsamic vinegar
2 tablespoon Pepper, black fresh ground
2 Cloves garlic, finely minced
1/4 cup Olive oil

Place beef slices on counter or flat surface. (Get your butcher to slice
them; he can do it so much neater than we can!) Sprinkle with the red
peppers and parsley.

Cut proscuitto to fit each beef slice and place over
peppers. Sprinkle with basil leaves, Parmesan and pepper. Roll tightly and
tie in two places with kitchen twine to secure, or use toothpicks. Combine
all marinade ingredients and pour over beef rolls in non−reactive pan. Let
set at room temp for an hour, or refrigerate for several hours.

Remove from marinade, reserving marinade. Heat 1/4 cup olive oil in large heavy skillet.

Brown beef rolls on all sides. Add marinade and simmer for 20 minutes. Or
you can put into tightly covered baking dish and bake at 350 for 15−20
minutes.

B-man :D

b-man
September 3rd, 2005, 08:46 PM
Cacciuco alla Livornese


Ingredients:

4 Tbs. Extra Virgin olive oil
1 Med. onion, finely chopped
1 Stalk celery, finely chopped
1 Med. carrot, finely chopped
4 − 8 Calamari, cleaned and chopped into rings
1 Cup dry red wine
1 28 oz. can Italian plum tomatoes
1 Lb. mussels, cleaned and de−bearded
1 Dozen littleneck clams
1 Cup water
1 Doz. medium shrimp, peeled and de−veined
1 Doz. sea scallops (optional)
2 Lb. assorted firm fleshed fish (Haddock, schrod, cod, monkfish, etc.) cut
into large chunks
4 Tbs. flat leaf Italian parsley, finely chopped
Freshly ground black pepper

Heat the olive oil over moderate heat in a four to six quart pot, then add
the onion, celery and carrot, stirring as they go in. Saute the vegetables
until they become soft and slightly browned−−about ten minutes.

Raise the heat to high and add the calamari. Saute, stirring constantly,
until they become purple and begin to brown slightly−−two or three minutes.

With the heat still on high, add the red wine, scraping the bottom of the
pot for any bits of vegetables that may have caramelized. Boil for a minute or two in order to evaporate the alcohol. Reduce the heat to low, and, with the pot off the stove, add the tomatoes, crushing them with the back of a fork as they go in.

Return the pot to the stove and bring the calamari/tomato/wine mixture to
the simmer. Simmer gently while you prepare the mussels and clams.

In a separate four to six quart pot, add the mussels, clams and water, then bring to the boil. Cover the pot, lower the heat to medium and allow the shellfish to steam for about five minutes, or until their shells open. Discard any that have not opened.

When they have finished steaming, remove the pot from the stove and remove the shellfish with a slotted spoon, reserving the steaming liquid.

When the shellfish are cool enough to handle, remove them
from their shells.

Add the shrimp and optional scallops to the simmering tomato mixture, raising the heat if necessary to maintain the simmer.

Cook for approximately three minutes, until the shrimp begin to turn pink.

Add the clams and mussels and their reserved steaming liquid, being careful at the end not to add any sand that may have precipitated to the bottom of the pot.

Simmer for an additional three minutes, stirring gently once or twice.

Add the fish, but do not stir the pot this time as it will cause the fish to
break apart further. You're seeking a finished dish with large chunks of
fish in addition to the other seafood. Simmer for five minutes, then remove the pot from the heat.

If using bruschetta, place a piece in each of four bowls, then ladle the
soup over the bread, being careful to include a sample of each type of
seafood you've cooked. Garnish each bowl with the freshly chopped parsley and a few grinds of black pepper.

Serve at once.

B-man :D

b-man
September 3rd, 2005, 08:48 PM
Calamari Fritti


Ingredients:

3 lbs. squid−cleaned, and cut into rings
oil for frying
1 cup of flour
salt
lemon wedges

Heat 1 inch of oil in a deep skillet. Dip calamari in flour, and shake off
excess. Fry until golden, drain on paper towels, and serve with lemon wedges.

B-man :D

b-man
September 3rd, 2005, 08:55 PM
Calamari Imbottiti

Ingredients:

8 small squid
1 small onion,chopped
2 tablespoons raisins
1−1/2 cups bread crumbs
1 teaspoon minced parsley
2 tablespoons grated Parmesan cheese
salt and pepper
1 egg ,well beaten
1 #2 can tomatoes
4 tablespoon olive oil
1 clove garlic

Have fish dealer clean squid thoroughly, removing eyes, outside skin and
intestines. Cut off heads and tentacles. Wash well, and drain.

Combine remaining ingredients, (except can of tomatoes, olive oil and garlic) and fill the cavity in each squid with stuffing.

Sew squid closed, or fasten with toothpicks.

Place in baking dish or pan, and cover with the following sauce: 1 #2 can tomatoes, 4 tablespoon olive oil, 1 clove garlic. Brown garlic in oil, mash tomatoes with fork, and add.

Simmer for 10 minutes. Then pour over squid and bake in hot oven 400 degree for 35 minutes, or until tender.

Serve whole with sauce.

B-man :D

b-man
September 3rd, 2005, 09:06 PM
Cannellini Bean Salad

Ingredients:

Dressing:

1 cup olive oil
2 1/3 cup red wine vinegar
Salt & pepper to taste
Pinch of oregano
1 clove garlic, slightly broken

Salad:

2 cans cannellini beans
2 red onions, chopped
1 bell pepper
Minced parsley

Dressing: Mix all ingredients together and let set at room temperature to blend flavors.

Salad: Drain 2 cans of cannellini beans and rinse under cold water. Place in bowl and add 2 red onion chopped, 1 bell pepper cut in small pieces and some minced parsley.

Add the dressing and adjust the salt and pepper. Add a little more oregano, if desired.

B-man :D

b-man
September 3rd, 2005, 09:09 PM
Cannelloni


Ingredients:

1 lb. ground beef
salt & pepper to taste
2 cloves of garlic (minced)
1 egg
1/4 cup grated romano cheese
1/4 cups chopped fresh parsley
1/4 cup bread crumbs
1 cup cooked, chopped spinach
2 cups tomato sauce

Fry ground beef with a little oil. As beef is cooking, break it up in small
pieces.

Transfer beef to a large mixing bowl. Add salt, pepper, and garlic.
Mix well. Add egg, cheese, parsley, bread crumbs, and more salt to taste.
Squeeze water out of cooked spinach and chop. Add spinach and 1/2 cup tomato sauce. Spread some tomato sauce on the bottom of a baking pan.

Stuff cannelloni shells and place in pan. Spread more tomato sauce in between each layer and on the top. Bake at 350 degrees F for 1 hour.

Then, broil for 2−3 minutes to brown top.

B-man :D

b-man
September 3rd, 2005, 09:14 PM
Cannoli

Ingredients:

1 3/4 Cups Flour, approximately
1 Tablespoon Sugar
1/4 Teaspoon Salt
1 Teaspoon Cinnamon
3 Tablespoons Wine Vinegar
1 Egg
1 Tablespoon Butter Or Margarine, at room temperature
1 Pound Ricotta Cheese
1/2 Cup Confectioner's Sugar
1/4 Teaspoon Vanilla Extract
2 Tablespoons Finely Minced Candied Orange Peel (optional)
3 Tablespoons Chocolate
1/2 Teaspoon Cinnamon
2 Tablespoons Orange Curacao (optional)
1 Egg White, to brush
1/4 Cup Chopped Pistachio, or
Other Nuts To Garnish (optional)
1 Tablespoon Confectioner's Sugar, to sprinkle
Oil, for deep frying

Dough:

1. Use your electric mixer. In a mixing bowl measure 1 cup flour,
sugar, salt and cinnamon.. Attach bowl and dough hook. Turn to medium−slow speed and blend for approximately 45 seconds. With the mixer running, add vinegar, water, egg and butter. Mix to blend for 2 to 3 minutes. Add remaining flour, 1/4 cup at a time, as needed to make a dough that clings to the hook.

2. Knead for 5 minutes. If dough clings to the sides of the bowl, add
sprinkles of flour. Dough will be smooth and elastic.

3. Wrap the soft dough in foil or plastic and refrigerate to relax and chill
for at least 1 hour.

4. Heat at least 2 inches of vegetable oil to 375 degrees.

5. Place dough on a floured work surface and roll extremely thin−− 1/16 inch or less! Don't rush. When the dough pulls back, allow it to relax. If it
softens and sticks, return it to the frig for 5 or 10 minutes. Cut 4 1/2
inch circles (size of a many small margarine tub lids!) Roll the dough
scraps out and continue until all dough is used. You should have 12 to 14
circles.

6. When the circles are cut, roll again just before placing on the cannoli
tubes. This will give them an oval shape, about 5 inches by 4 1/2 inches.

7. Place the dough so that its longest dimension is the length of the metal
tube. Brush the tip of the dough with egg white to seal. Toll dough on the
tube.

8. Deep frying. The length of time will depend of the thickness of the
shells. A very thin shell will need about 2 minutes. A thicker shell could
require up to 6 minutes. Fry two or three at a time. Turn over once during
frying. Fry until golden brown. Remove with tongs. Cool for a few minutes
and then push the tubes free to use again. Cool shells completely before
filling.

Filling:

1. Cream ricotta cheese in a bowl with a spatula or wooden spoon or with an electric mixer until smooth, about 5 minutes. Add confectioners' sugar,
vanilla, candied fruit, chocolate, cinnamon and orange curacao. Continue
beating another 4 or 5 minutes. Refrigerate until ready to fill shells.

2. Use a small spoon to stuff the filling into the shells. Dip the ends in
chopped nuts. Sift confectioners' sugar over the shells and serve.

3. Unfilled shells can be stored in a cool, dry place for three to four
weeks, or frozen for three months.

B-man :D

b-man
September 3rd, 2005, 09:17 PM
Cantucci


Ingredients:

4 1/2 cups all−purpose flour
1−1/2 cups caster sugar
3 teaspoons baking powder
1/2 teaspoon of salt
4 eggs
2 egg yolks
8 oz. chopped almonds (unblanched)
2 more egg yolks
Keep a little milk around to use in the glaze.

Preheat the oven to 450 F. Mix the flour, the sugar, the baking
powder, the salt, the whole eggs and the yolk all together.

When the dough is smooth, knead the almonds into it. Divide the dough into 8 parts and make each into a cigar−shape.

Flour a baking sheet and place the logs on it, giving them each some room, and slide into preheated oven.

Bake for 20 minutes, or until they're a nice gold color.

While the logs are still warm, cut them into 1 inch thick slices and then cook them for another five minutes. Let them get cool before serving.

(Hint: You don't have to eat them all at once. Cantucci stay good for a pretty long time if you keep them in a nice, airtight container.)

B-man :D

b-man
September 3rd, 2005, 09:20 PM
Caponata


Ingredients:

2 LARGE EGGPLANTS
1 Teaspoon SALT
3/4 Cup OLIVE OIL
2 CLOVES GARLIC, CRUSHED
2 ONIONS, CHOPPED
1 Pound PLUM TOMATOES, Quartered
3 CELERY STALKS, DICED
1 Pound CAN PITTED BLACK OLIVES
12 Ounce JAR OLIVE SALAD
1/4 Cup CAPERS
1/2 Cup PINE NUTS
1/4 Cup RED WINE VINEGAR
2 Teaspoon SUGAR
SALT AND PEPPER TO TASTE

Wash and cube unpeeled eggplant. Salt and let stand 1 hour. Squeeze dry.

Saute in oil until soft. Remove. Saute onions and garlic in same oil. Add
tomatoes, olives, and celery. Cook until tender−−15 minutes.

Add eggplant, capers, and pine nuts. In another pan heat vinegar and sugar. When dissolved, pour over eggplant. Season to taste and cook an additional 20 minutes.

Serve hot or cold as relish with dinner or with french bread rounds
as a buffet or cocktail dish.

B-man :D

b-man
September 3rd, 2005, 09:23 PM
Carbonara Sauce


Ingredients:

4 Tablespoon Butter
8 Slice Bacon; cut in 1/4" strips
2 Eggs
2 Egg yolks
1 Teaspoon Red pepper flakes
1 Cup Parmesan cheese
1/2 Cup Heavy cream
1 Teaspoon Salt
Black pepper
1 Pound Spaghetti
8 Quarts water

Cream soft butter.

In another bowl, beat eggs & yolks and whisk until
blended, add 1/2 cup cheese. Heat large casserole dish in 200F oven.

Bring water & salt to boil in large pot.

Meanwhile, fry bacon in skillet over med heat until crisp. Pour off half of fat and stir in red pepper flakes and cream. Bring cream mixture to simmer and keep warm until spaghetti is done.

Transfer cooked spaghetti to heated serving bowl and stir in creamed butter.

Coat well. Stir in hot bacon & cream mixture and finally the beaten eggs
and cheese. The heat of the pasta will cook the raw eggs. Taste and season with salt and pepper. Serve with remaining grated cheese.

B-man :D

b-man
September 3rd, 2005, 09:26 PM
Carote in Crema con Funghi


Ingredients:

1/3 Ounce dried porcini mushrooms
2 Tablespoon unsalted butter
2 Pound small to medium−size carrots, sliced
juice of 1/2 lemon
a pinch of grated nutmeg
salt and pepper
l cup whipping cream
2 Tablespoon chopped fresh chives

Soak the mushrooms in warm water for 30 minutes. Remove, squeeze dry and chop. Strain the water through a fine sieve and set aside.

In a saucepan heat the butter. Add the carrots and, stirring, cook over moderate heat for about 10 minutes.

Season with lemon juice, nutmeg, salt and pepper. Add the mushrooms and stir in the cream. Cover the pan and simmer over low heat for
about 30 minutes or until the cream is partially reduced.

If the sauce is too thick, dilute with a little of the mushroom water. Sprinkle with chives and serve on a warm platter.

B-man :D

b-man
September 3rd, 2005, 09:28 PM
Cavatelli Sausage With Broccoli


Ingredients:

1/2 lb. or 2 cups dried Cavatelli or other small
shell−shaped Italian pasta
1/2 lb. or 3 links sweet Italian Sausage
2 cloves garlic, minced
1 bunch broccoli
1 1/4 cup low−salt chicken broth
1/4 cup raisins
1 tbls. unsalted butter
Parmesan cheese

Squeeze sausage from casings and saute in a heavy skillet or cast iron
frying pan. Stir until no longer pink and sausage has broken down into small chunks.

Remove sausage with slotted spoon leaving juices in pan.

Cut broccoli into 1 inch pieces and saute in juices or drippings from the
sausage. Stir gently til it begins to brown. Add garlic and saute 1 minute
more. Add broth and raisins and simmer until the broccoli is tender, about 3 minutes. Do not over cook.

Finally, add butter and stir to melt. Add, with sausage, to cooked pasta and serve with parmesan cheese.

B-man :D

b-man
September 3rd, 2005, 09:32 PM
Cheese Ravioli


Ingredients:

8 squares of 4 x 4 squares of fresh pasta
3/4 cup ricotta cheese
1/4 cup parmesan cheese
1/4 cup goat cheese
2 cloves garlic, chopped
salt and pepper to taste

Tomato Broth:

2 teaspoons olive oil
3 cloves garlic, chopped
3 shallots, chopped
1/2 cup red wine
1−1/2 cup strong chicken stock
4 very ripe tomatoes, seeded and chopped
2 tablespoons minced sundried tomatoes
1/2 teaspoon cracked black pepper
1 tablespoon chopped basil
1/3 cup parmesan cheese

For the raviolis, in a small bowl mix together ricotta cheese, parmesan
cheese, goat cheese, and garlic and mix well. Season with salt and pepper
and mix well.

Lay 4 of the squares of pasta out on a board and moisten the edges well with water. Place about 1/4 cup of the cheese mixture in the middle of the pasta then top with a square of pasta and crimp the edge well.
Set a side until ready to serve.

For the tomato broth, heat a large saute pan with olive oil until very hot.
Add garlic and shallots and saute until you can smell the aroma about 1
minute.

Add red wine and reduce about 3 minutes until almost dry add chicken
stock and tomatoes and over high heat reduce about 5 minutes.

Add tomatoes, basil and pepper and simmer for about 2 minutes. Season with salt. Keep warm.

To assemble, heat 2 quarts of salted water until boiling, add the raviolis
and cook just until the water comes back to a boil about 2 to 3 minutes.

Place the raviolis into a soup plate then pour the tomato broth over the
raviolis. Serve hot and garnished with parmesan cheese.

B-man :D

b-man
September 3rd, 2005, 09:34 PM
Chicken Valdostano


Ingredients:

2 tablespoons all−purpose flour
6 boneless chicken breasts, pounded to 1/4 inch thickness
1/4 cup unsalted butter or margarine
10 mushrooms, thinly sliced
3/4 cup dry white wine
3/4 cup veal stock (OR chicken stock OR turkey stock)
2 to 3 tablespoons fresh chopped parsley
freshly ground white pepper to taste
6 thin slices prosciutto ham
6 thin slices fontina cheese

Lightly flour chicken breasts, shaking off excess flour. In a large skillet
over low heat, melt butter/margarine. Add chicken and saute until lightly
browned, about 2 minutes each side. Remove with slotted spatula and set
aside.

Increase heat to medium low. Add mushrooms and saute until juices are
rendered, about 4 minutes. Add wine and simmer until reduced by 1/4, about 3 to 4 minutes.

Increase heat to medium high. Add stock, parsley and pepper and simmer until sauce reduced to 1 cup, about 10 minutes.

Reduce heat to low. Top each chicken breast with a slice of prosciutto and
a slice of fontina cheese. Return chicken to skillet and cook just until
cheese melts. Transfer chicken to individual plates and top each with some of the mushroom sauce before serving.

B-man :D

b-man
September 3rd, 2005, 09:37 PM
Chicken Vesuvio (Pollo Alla Vesuvio)


Ingredients:

1 fryer chicken (cut up)
1−1/2 teaspoon basil
1/2 teaspoon salt
Pinch of Rosemary and sage
3 baking potatoes, cut in lengthwise wedges
3 tablespoon chopped fresh parsley
1/3 Cup flour
3/4 teaspoon oregano
1/4 teaspoon each − thyme & pepper
1/2 cup olive oil
3 cloves garlic, minced
3/4 cup dry white wine

Wash and pat chicken dry. Mix flour with all the herbs, salt & pepper. Coat
chicken pieces lightly all over with flour mixture, shaking off excess.

Heat oven to 375 degrees, heat a 12" cast iron skillet over medium heat.

Add Chicken pieces in a single layer. Fry turning occasionally until lightly
brown. Place on paper towels. In same oil, brown potatoes. Pour off all but
2 tablespoons of oil.

Put chicken and potatoes back in skillet. Sprinkle with garlic and parsley. Pour wine over all.

Bake uncovered at 375 degrees for 20 − 25 minutes.

B-man :D

b-man
September 3rd, 2005, 09:41 PM
Cicerchiata


Ingredients:

3 cups all purpose flour
4 extra large eggs
1 tbsp. lemon rind (grated)
4 cups vegetable oil
1 cup honey
2 cups whole hazelnuts
4 squares (4 oz.) semi−sweet chocolate

Place flour in a large bowl, make a well. Add eggs and lemon rind, mix.
Knead till dough is elastic, set aside for 30 minutes.

Take a small amount of dough and roll into a long strip, cut short lengths to form small balls.

In a deep fryer, cook dough pieces until golden.

In a separate pot bring honey to a boil and simmer for 5 minutes. Add chocolate, cook until melted. Remove from heat and add nuts.

Coat balls in honey/chocolate/nut mixture.

In a tube pan, pile honey coated balls around sides. Cool slightly and press balls together.

B-man :D

b-man
September 3rd, 2005, 09:45 PM
Cioppino


Ingredients:

3 cloves garlic, minced
1/4 cup onion, finely chopped
2 tablespoons parsley, chopped
1 cup olive oil
2 cups tomato sauce
1 (28 oz.) can tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram leaves
Salt and pepper to taste
1/2 cup dry sherry
2 rock lobster tails with shells, uncooked, cut into serving pieces
2/3 pound raw shrimp, peeled and deveined
1−1/2 pounds whitefish (haddock, halibut or cod), cut into serving pieces
24 clams in shell, or 3 (7 1/2−oz.) cans minced clams, drained

Cook garlic, onion and parsley in hot olive oil until onion is tender.

Add tomato sauce, tomatoes, oregano and marjoram.

Add 1 1/2 cups water, salt and pepper. Stir. cover tightly. Bring to a boil.

Reduce heat and simmer, uncovered, 20 minutes. Add sherry and simmer another 10 minutes.

Stir in remaining ingredients, adding clams last. Cover. Bring to a boil. Reduce heat and simmer 15 minutes.

Serve hot with Italian or French bread.

B-man :D

b-man
September 3rd, 2005, 09:47 PM
Clams Oregana Basilico


Ingredients:

36 Clams
2 tablespoon Grated Romano cheese
2/3 tablespoon Dry white wine
2 tablespoon Minced fresh Italian parsley

Stuffing:

3 1/2 cup Fresh bread crumbs
Juice of 1/2 Lemon (approx. 2 Tab)
1 tablespoon Fresh basil
1 tablespoon Oregano
1 tablespoon Minced garlic

Combine all stuffing ingredients by mixing with hands. Use more olive oil
if the mixture seems too dry.

Preheat oven to 500 F. Shuck clams and replace meat on half−shells. Pack about 1 heaping tbs. stuffing on each.

Bake in preheated oven for about 10 minutes.

Remove from oven and sprinkle each clam with a few drops of wine.

Return to oven and bake 2 to 3 minutes more, or until lightly browned.

B-man :D

b-man
September 3rd, 2005, 09:50 PM
Conchiglie Tutto Giardino


Ingredients:

1−1/2 Cups Carrots, sliced
1 Cup Chopped Onion
1 Red Onion, chopped
7 Tomatoes, sliced
3 Cups Zucchini, sliced
1 Bell Pepper
1−1/2 Cups White Wine
2 Tablespoons Basil
3 Cloves Garlic
1 Dash Salt
1 Dash Pepper
1 Dash Sugar
1 Tablespoon Flour
6 Oz. Tomato Paste
1/2 Cup Parmesan Cheese
1 Cup Light Cream, (or half and half)
1−1/2 Pounds Shell Pasta

Sautee carrots, onions, parsley, basil, garlic for about 15 min.

Cover and simmer for 15 more min.

Add tomatoes, zucchini, bell pepper, wine, salt, pepper, sugar. Simmer 45 min.

In separate pan, melt 1 Tablespoon butter, add flour. Cook roux over very low heat, whisk in heated cream.

Add tomato paste, whisk until mixture is very smooth. Stir into vegetables along with Parmesan.

Toss mixture with cooked pasta.

B-man :D

b-man
September 3rd, 2005, 09:54 PM
Coniglio Alla Cassia


Ingredients:

3 Pound Rabbit with liver
3 Tablespoon Olive oil
2 Tablespoon Butter; melted
2 Ounce Salt pork; diced
1/3 Pound Onions; peeled and diced
2 Garlic cloves; mashed
2 Bay leaves; crumbled
1/4 Teaspoon Black pepper
6 Tablespoon Dry red wine
1 Large Ripe tomato or
1/2 Cup Canned peeled plum tomatoes; chopped
3/4 Cup hot water
Salt (optional)

Cut the rabbit into 6 pieces. Wash and dry the rabbit well. Chop the liver
into very small pieces.

Combine olive oil, butter and salt pork in a saucepan; heat.

Add onions and cook, to medium brown.

Add rabit pieces and brown for 10 minutes. Add garlic, bay leaves, black pepper, and chopped liver. Stir and cook for 10 minutes.

Add wine, stir, cover and cook for 5 minutes. Uncover.

Add the tomato and the hot water, stir, and cook slowly for about 1 hour.

Test for doneness, do not overcook. Carefully taste for salt (optional) and if needed add just a little at this point.

When rabbit is cooked, cover and keep warm until serving time.

This dish goes well with any pasta. Spoon the sauce over both rabbit and pasta.

B-man :D

b-man
September 3rd, 2005, 09:57 PM
Cozze A Raganati


Ingredients:

4 lbs. of mussels−scrubbed, and cleaned
1−1/2 cups of bread crumbs
1 tsp. of oregano
1 tsp. of black pepper
1/2 cup of parsley−chopped
1/3 cup of olive oil
1 cup of crushed tomatoes
1/2 cup of white wine

Steam open mussels (retain broth), when done discard top shell.

Place mussels in a single layer in a baking dish, scatter bread crumbs, oregano, and parsley over mussels: drizzle with oil, and bake at 450 degrees for 5 minutes.

Mix tomatoes, wine, and mussel broth. Ladle over mussels, and bake
an additional 10 minutes.

B-man :D

b-man
September 3rd, 2005, 10:00 PM
Crab Cioppino



Ingredients:

2 medium sized Dungeness Crabs, 1−1/2 lbs. each
1 lb. Lg. Shrimp, in shells
12 medium sized fresh clams
1 lg. onion, sliced
6 green onions, sliced using part of tops
1 bell pepper, seeded and diced
3 cloves fresh garlic
1 can (16oz) tomato puree
1 can (8oz) tomato sauce
1/3 cup olive oil, extra virgin
1/3 cup fresh parsley, chopped
1 cup dry red or dry white wine
2 cups water
1 bay leaf
1 tbls. salt
1/4 tsp. pepper
1/8 Teaspoon dried rosemary
1/8 tsp. thyme

Using a Dutch oven, heavy frying pan or deep cast iron skillet with cover,
saute the onion, green pepper and garlic in olive oil for about 5 minutes
over medium high heat.

Add parsley, tomato sauce, tomato puree, water, wine, bay leaf, salt, pepper, rosemary, and thyme. Cover and simmer about 1 hour.

Remove garlic.

Clean and crack crab, place in bottom of large pan, at least 8 quart size.

Scrub Clams under running water to remove sand and then lay on top of Crabs.

Cut Shrimp down backs, wash out sand and de−vein. Lay on top of crab and Clams. Pour hot prepared sauce over top of shellfish, cover and simmer very gently until clam shells begin to open, 15 to 25 minutes.

To serve Cioppino, use large soup bowls adding some of each kind of shell
fish. Provide plenty of napkins and Italian bread or sourdough french bread.

B-man :D

b-man
September 3rd, 2005, 10:03 PM
Creamy Champagne Risotto


Ingredients:

2 Tablespoon unsalted butter
1 small onion, finely chopped
2 cups arborio rice
1/2 bottle champagne
3 cups hot beef or chicken stocks
1/2 cup double cream
5 Tablespoon freshly grated parmesan cheese
salt

Melt the butter in a flameproof casserole dish.

Add the onion and fry for 2 minutes.

Stir in the rice and cook for 1 minute.

Add half the champagne, bring to the boil and simmer until is absorbed.

Add a third of the stock and simmer until is absorbed. Repeat the process with the champagne and stock until the rice is just tender and creamy (about 15/20 minutes).

Warm the cream in a small saucepan. When the rice is cooked, stir in the cream and cheese and season with salt.

Serve straight away.

B-man :D

b-man
September 3rd, 2005, 10:06 PM
Duck Scallopine With Dried Cherries And Grappa


Ingredients:

1 magret of duck, double−sided (approximately 1 lb.)
1/2 cup seasoned flour
4 tbsp. virgin olive oil
1/2 cup dried cherries
1/2 cup grappa
1/2 cup dry red wine
1/2 cup chicken stock
2 tbsp. unsalted butter
2 bunches chives, snipped into 1−inch pieces

Split duck breast in half, lengthwise. Leaving fat on, slice magret on bias
until there are six pieces from each breast. Pound each piece to 1/4−inch
thick with a meat mallet and dredge in seasoned flour.

In a 12− to 14−inch saute pan, heat oil until smoking. Add duck pieces and saute until golden−brown, without turning.

Add cherries, grappa, wine, stock and butter and bring to a boil.

Reduce by half, 6 to 7 minutes, and flip duck pieces over.

Cook 30 more seconds, sprinkle with chives and serve with braised red cabbage.

B-man :D

b-man
September 3rd, 2005, 10:10 PM
Eggplant Parmigiana


Ingredients:

2 Small Eggplants; unpeeled cut into 1/4−inch rounds
2 Eggs; lightly beaten
1−1/2 Cup Bread crumbs
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
1 Garlic cloves peeled and halved
3/4 Cup Olive oil
20 Ounce Tomatoes, canned
1/3 Cup Tomato paste
2 Tablespoon Minced basil
1 Teaspoon Salt
1/8 Teaspoon Pepper
1 Cup Grated Parmesan cheese
1/2 Pound Mozzarella cheese; thinly sliced

Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and
pepper. Refrigerate 20 minutes.

In a large saucepan, saute garlic in 2 tablespoons oil for 1−2 minutes.

Remove garlic and add tomatoes, tomato paste, basil, salt and pepper.
Cover and simmer 30 minutes.

Preheat oven to 350F.

Brown eggplant in 1/4−inch oil in a large skillet. Drain on paper
towels.

Put a thin layer of tomato sauce into a baking dish and layer
eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella on top.

Bake, uncovered, for 30 minutes.

B-man :D

b-man
September 3rd, 2005, 10:13 PM
Fagioli E Gabmeri


Ingredients:

1 Pound Dried White Beans, cannellini, Great Northern or navy beans
1/3 Cup Extra Virgin Olive Oil −− Divided
2 Large Garlic Cloves, peeled & Chopped
1 Ounce Pancetta, chopped fine
6 Large Fresh Sage Leaves, −or− 1 Teaspoon Dried Whole Leaf Sage
Salt And Black Pepper, to Taste
1 Tomato, cored/peeled/chopped Fine
1 Pound Medium Shrimp, peeled & deveined

Note: The beans in this recipe will need to be soaked overnight

Put the beans in a non aluminum container and cover with 5 inches of cold
water. Soak overnight and then drain well.

Place them with all other ingredients except the salt and shrimp, in a pot that will comfortably hold them all.

Pour enough cold water over the ingredients to cover them by about 3 inches.

Cook gently at a simmer for about 1 hour or more. The liquid in the beans
should be mostly absorbed by the time they finish cooking and the beans
should be very moist and succulent. Do not let them go dry.

Add the salt to taste. Serve the beans hot, drizzled with olive oil; they are equally good at room temperature.

Sautee the shrimp in the olive oil with a pinch of salt and pepper for about
2 minutes, stirring often. Do not overcook.

Serve the shrimp with warm beans or slightly chilled with room temperature beans.

B-man :D

b-man
September 3rd, 2005, 10:18 PM
Fennel Gratinata


Ingredients:

3 large or 4 to 5 small fennel bulbs
3 Tbs. butter
salt
black pepper, freshly ground
1/4 cup parmigiano−reggiano, freshly grated

Cut the fennel tops where they meet the bulb and discard them. Pare away any bruised or brownish parts from the bult and cut off a thin slice from the bottom.

Cut the bulb in lengthwise slices about 1/4 inch thick and wash by soaking them in cold water.
Preheat oven to 450 degrees farenheit.

Bring to a boil a pot of water large enough to comfortably accommodate the fennel slices. Place the fennel in the boiling water and cook until tender, about 5−10 minutes.

Drain or lift the fennel out of the water carefully so as not to break the slices (some will inevitably break but you can still use them).

In one or more shallow baking dishes or sheet pans, place the fennel in a
single layer. Season with salt and pepper, sprinkle with the parmesan cheese and dot with butter.

Place in the preheated oven and bake until golden brown, about 10−15 minutes.

Remove from the oven and serve at once.

B-man :D

b-man
September 3rd, 2005, 10:20 PM
Fettuccine Alla Genovese


Ingredients:

1−1/2 cups heavy cream
4 cups spinach leaves, rinsed well, drained, and cut into
1 1/2−inch−wide strips
1/2 cup golden or dark raisins, plumped in warm water and drained
1 teaspoon (or to taste) grated lemon zest covered with 2 teaspoons fresh
lemon juice
1/2 cup pine nuts, toasted
Salt and freshly ground pepper
6 to 8 ounces fresh fettuccine

Heat a large pot of salted water to boiling for the pasta.

Heat the cream in a large skillet over medium heat to simmering. Add the
spinach and cook, stirring constantly, until just beginning to wilt. Stir in
the raisins, lemon zest and juice, a few of the pine nuts, and salt and
pepper to taste. Cook, stirring constantly, until slightly thickened. Be
careful the sauce doesn't reduce too much.

Meanwhile, add the pasta to the boiling water and cook until tender, about 2 minutes if the pasta is thin.

Drain the pasta and transfer to a pasta bowl. Add the sauce and quickly toss to combine. Top with the remaining pine nuts. Serve hot.

B-man :D

b-man
September 3rd, 2005, 10:24 PM
Fettuccine With Cream, Basil, and Cheese



Ingredients:

4 Bacon slices; chopped thick
4 Green onions; chopped
1 Cup Whipping cream
1/2 Cup Parmesan; freshly grated
1/2 Cup Romano; freshly grated
1/3 Cup Basil; chopped fresh
1/2 Pound Fettuccine
Salt and freshly ground pepp
Parmesan; freshly grated
Romano; freshly grated

Cook bacon in heavy medium skillet over medium heat until beginning to
brown.

Add green onions and stir until softened, about 1 minute.

Add cream and simmer until beginning to thicken, about 1 minute.

Mix in 1/2 cup Romano cheese, 1/2 cup Parmesan, and chopped fresh basil.

Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper.

Serve immediately, passing additional cheese separately.

B-man :D

b-man
September 3rd, 2005, 10:27 PM
Fettucini Romano Ala Fratelli



Ingredients:

1 Tablespoon Olive oil
3 Cloves garlic, crushed
1/2 Cup White wine
3/4 Cup Half−and−half
1 Cup Romano cheese, grated
1 pound dry spinach fettucini, Cooked
Chopped parsley for garnish

Add the olive oil to a hot 10" pan. Add the garlic, and saute over high heat
for about 1 minute.

Add the wine and simmer for about 2 minutes.

Add the half−and−half, and allow the sauce to come back to the simmer.

Add the Romano cheese, and stir until smooth, about 2 minutes.

To serve: Add the pasta to the pan and toss until coated. Portion onto two plates, and garnish with some chopped parsley.

B-man :D

b-man
September 3rd, 2005, 10:35 PM
Focaccia Florentine


Ingredients:

3 Tablespoon olice oil
2 − 10 Ounce pkg. frozen chopped spinach, thawed/squeezed dry
3 Ounces Canadian bacon, diced
1 1/4 Teaspoon salt
3 Cup all−purpose flour
1 env quick−rise yeast
1 Cup water
1−1/2 Cup shredded Fontina Cheese


Heat 2 tablespoons oil in skillet.

Add spinach, bacon and 1/4 tsp salt; saute until softened, 5 minutes.

Remove from heat.

Combine 1 cup flour, yeast and remaining salt in bowl.

Heat water and remaining oil in saucepan until very warm (125−130 degrees). Gradually beat water mixture into flour mixture.

Beat in 1 1/2 cups flour with wooden spoon, 1/2 cup at a time, to
make soft dough. Knead dough on floured surface until smooth and elastic, 10 minutes, working in remaining flour as needed to prevent sticking.

Shape into ball. Cover; let rest 10 minutes.

Roll dough out on floured surface into 15x11−inch rectangle. Fit in greased
15x11x1− inch jelly−roll pan, gently pushing dough up into corners. With
fingers, make indentations all over surface of dough, pressing almost to
bottom of pan. Scatter spinach over top. Sprinkle with cheese. Cover with
plastic. Let rise in warm place until almost doubled in bulk, 30 minutes.

Bake in 400 oven for 20 to 25 minutes, until lightly browned.

Cut into 12 pieces. Serve warm.

B-man

b-man
September 3rd, 2005, 10:39 PM
Focaccia Versiliese


Ingredients:

2 Teaspoon dried yeast
1 Cup warm water
1 Tablespoon olive oil
1 Tablespoon rosemary, chopped
4 sage leaves, torn
3 1/2 Ounce olives, pitted
2 Tablespoon garlic, minced
2 Cup unbleached all−purpose flour
1 Cup corn flour
2 Teaspoon salt
2 Teaspoon olive oil

Stir the yeast into a alrge mixing bowl with the water & let proof for 10
minutes.

Stir in the olive oil, rosemary, sage, olives & garlic. Using a
wooden spoon, mix in the flours & salt & stir until the dough is thick &
smooth. Knead by hand for 8 to 10 minutes until the dough is firm & elastic.

Set the dough in a lightly oiled container, cover with plastic wrap & let
rise until doubled.

Turn the dough onto an oiled 10 1/2" X 15 1/2" baking pan & stretch it to fit. If it won't fit, let it rest for 10 minutes & try
again.

Cover with a towel & leave until it has half risen, about 30 minutes.

30 minutes before baking, preheat oven to 400F. Just before baking, dimple the top of the dough with your fingertips & sprinkle with some extra salt & 2 ts of oil.

Bake for 25 to 30 minutes until golden. Slide off baking sheet onto a rack & let cool for a few minutes before eating warm or at room
temperature.

VARIATION: Focaccia Dolce. Substitute 2 oz raisins & 1 oz pine nuts for the olives, herbs & garlic. Soak the raisins in warm water for 30 minutes before using & toast the pine nuts.


B-man :D

b-man
September 3rd, 2005, 10:43 PM
Frittata Di Zuchine


Ingredients:

4 tablespoons olive oil
1 large onion, coarsely chopped
1 teaspoon fresh thyme, chopped; or 1/2 tsp. dry
1−1/2 pounds zucchini
2 tablespoons Italian parsley or fresh basil, chopped
5 large eggs
1/2 teaspoon salt
freshly milled black pepper
1/2 cup Parmigiano, freshly grated


Preheat broiler.

In a small skillet over medium heat, warm two tablespoons
of the olive oil. Add the onion and the dried thyme, if using, and sautee
until the onion wilts, about five minutes.

Meanwhile, cut off the stems and navels from the zucchini, cut them in half lengthwise, and then cut them crosswise into thin slices. Add the zucchini, cover and cook over medium heat, stirring a few times, until tender but not mushy, 10 to 12 minutes.

Just before the zucchini slices are done, add the fresh thyme, if using, and
the basil or parsley. Place the mixture in a colander to cool and to allow
excess water to drain out, about ten minutes.

Meanwhile, in a bowl, beat the eggs lightly with a fork. Beat in the salt,
pepper to taste, and cheese. Add the drained cooled zucchini and onion.

Pour the remaining two tablespoons olive oil in a flameproof 12−inch skillet or omelet pan and place over medium heat.

When it is hot enough to make the eggs sizzle, pour in the egg mixture, using a fork or spoon to distribute the zucchini evenly.

Immediately reduce the heat to low and cook the frittata gently until it is set, 12 to 15 minutes. Take care not to overcook the eggs or they will lose their delicacy.

To finish cooking, slide the pan under the preheated broiler six inches
from the heat until the top is golden, 0ne to two minutes. Using a spatula
to loosen the edges from the pan, slide the frittata out onto a serving
plate. Serve warm or cold, cut into wedges.

B-man :D

b-man
September 3rd, 2005, 10:47 PM
Frittelle De Corleone


Ingredients:

1/4 Cup Raisins, golden
1/2 Cup Marsala OR 1/2 Cup Sherry
1 Cup Flour, all purpose
1 Pinch Salt
2 Large Egg yolks
1/2 Cup Milk
Oil, vegetable
Sugar, powdered

Soak the raisins in Marsala for 30 minutes.

Drain the raisins, reserving the wine.

Put the flour and salt into a mixing bowl. Stirring very gently with a wooden spoon, gradually blend in the wine until smooth.

Stir in the egg yolks and just enough milk to bring the batter to the consistency of a thick cream sauce.

In a large skillet, heat 1 inch of oil to 375 F.

Using about 3 tablespoons for each fritter, spoon batter into the oil; DO NOT CROWD. Fry the batter until golden, turning once, 4 to 5 minutes.

Drain on paper towels; repeat with remaining batter.

Dust with powdered sugar and serve hot.

B-man :D

b-man
September 3rd, 2005, 10:51 PM
Funghi al Olio e Limone

Ingredients:

2 Tbs olive oil.
1 Lb. white baby mushrooms, stems sliced off even with the
base of the head
2 − 3 cloves garlic, peeled and finely chopped.
Juice of 1/2 lemon.
Salt & freshly ground black pepper.
2 Tbs. flat−leaved Italian parsley, finely chopped.
2 − 4 Tbs. Extra Virgin olive oil.

Heat the olive oil in a large saute pan over high heat, then add the
mushrooms. Saute, shaking the pan vigorously from time to time, for about five minutes, until the mushrooms begin to exude some of their natural juices.

Lower the heat to medium, add the garlic and saute for a couple of more
minutes being careful that the garlic doesn't burn. Squeeze the lemon juice over the mushrooms, taste for seasoning and add salt & pepper to your taste.

Remove from the heat, pour into a glass or ceramic container and stir in the chopped parsley. Add enough additional olive oil to coat the Mushrooms evenly.

Serve at room temperature as part of an antipasto.

B-man :D

b-man
September 3rd, 2005, 10:54 PM
Fusilli Chicken


Ingredients:

1−1/2 lbs chicken breast
1/3 cup Olive oil
1/4 cup butter
2 Tablespoon butter
2 onions finely chopped or 2 shallots
1 stem of fresh fennel
2 whole garlics − crushed
1 cup white wine
1 3/4 cup chicken stock
1/2 cup heavy cream
1 lb. fresh peas − cooked
fresh parsley − chopped
red pepper flakes
1 lb. fusilli

Heat 2 tbsp. sweet butter in a small saucepan and cook the onions, stirring
until light brown. Set aside.

Heat the olive oil in a large skillet. Dredge the pieces of chicken in flour
and salt & pepper. Cook until brown.

Pour the oil & fat from the skillet. Add the butter & garlic to the chicken.

Add the onion & blend. Add the wine and cook about 1 minute. Add the chicken broth. Bring to a boil and cover. Let cook, covered over high heat for about 15 minutes.

Before serving add peas and heavy cream.

Cook fusilli until barely tender.

Pour chicken and peas over fusilli. Garnish with hot red pepper flakes and
plenty of chopped parsley.

B-man :D

b-man
September 3rd, 2005, 10:56 PM
Gnocchi Alla Giordano


Ingredients:

2 pounds Baking potatoes
1 cup All−purpose flour
1 Whole egg plus
1 Egg yolk, lightly beaten
2 tablespoons Unsalted butter, softened
1 teaspoon Salt
Freshly grated Parmesan cheese
Tomato sauce

Boil the potatoes in their jackets, drain, peel and put through a ricer or
food mill.

While the potatoes are still warm, blend in the flour, add the egg, egg yolk, butter and salt.

Place the potato mixture on a floured board and knead lightly; the dough
will be soft. Roll the dough in 1" thick sticks about 10" long. Cut each
roll into 3/4" pieces.

Rub each pieces of dough lightly over the coarse side of a cheese grater.

In a large pot of boiling salted water, cook the gnocchi until they rise to the top of the water. Using a slotted spoon, remove the gnocchi to a warm bowl.

Sprinkle with Parmesan cheese, top with tomato sauce and serve at once.

B-man :D

b-man
September 3rd, 2005, 11:07 PM
Gubana


Ingredients:

1 Recipe strudel pastry
1 Cup walnuts, chopped roughly
1/2 Cup hazelnuts, chopped roughly
Zest of 1 lemon
Zest of 1 orange
1/4 Cup candied citron
1/4 Cup semi−sweet chocolate pieces, roughly chopped
1/4 Cup currants, soaked 1 hour in 1/2 Cup Verduzzo Wine
2 eggs separated
yolks beaten until stiff
1/4 Cup sugar, plus 3 Tbls.

Preheat oven to 375 degrees and grease a cookie sheet.

In a large mixing bowl, combine walnuts, hazelnuts, lemon zest, orange zest, candied citron, chocolate pieces, currants, soaking liquid and stir to
combine.

Add egg whites and 1/4 cup sugar and fold together. Roll pastry out
to a 10 by 16−inch rectangle and position the longest side parallel to the
work surface edge. (south end)

Spoon the filling over the pastry evenly, leaving 2 inches uncovered at the north end.

Roll the pastry up like a jelly roll from south to north so it appears to be a thick pipe. Make a circle of the pipe by attaching the two open ends like a wreath.

Brush with beaten eggs yolks and sprinkle with remaining sugar.

Place on cookie sheet and bake 50 minutes. Allow to cool before cutting.

B-man :D

b-man
September 3rd, 2005, 11:08 PM
Insalata Caprese


Ingredients:

4 large fresh tomatoes, sliced 1/4 inch thick
16 ounces fresh mozzarella cheese, sliced 1/4 inch thick
1/3 cup packed whole leaf fresh basil
4 tablespoons extra virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste
1/4 cup imported olives

On a large platter, arrange tomato and mozzarella slices and basil leaves,
alternating and overlapping each. Drizzle salad with olive oil; Sprinkle
with salt and pepper. Garnish with imported olives.

B-man :D

b-man
September 3rd, 2005, 11:12 PM
Italian Cookies


Ingredients:

3 eggs
1/2 cup orange juice
1 cup sugar
1 cup oil
1 Teaspoon salt
1 tsp. vanilla extract
3 3/4 cups flour
2 tbsp. baking powder
almonds chopped (optional)

In a large bowl, beat eggs, orange juice, and sugar.

Add oil, mix well. Add salt, flour, and baking powder, mix with a wooden spoon. Add vanilla extract and chopped almonds.

Shape dough into two 12" half moon logs and place on an
ungreased cookie sheet.

Bake at 350 degrees F until golden (about 15 minutes). Remove from oven and let cool for awhile.

Cut cookies 1/2 inch thick and re−cook at 450 degrees F until golden on both sides.

B-man :D

b-man
September 3rd, 2005, 11:14 PM
Italian Pepper Sausage


Ingredients:

4 1/2 Pound fresh lean pork
1−1/2 Pound fresh pork fat (fresh pork's)
1 med. onion, chopped
1 large clove garlic, minced
3 Teaspoon salt
1−1/2 Teaspoon freshly ground black pepper
1−1/2 Teaspoon paprika
2 Teaspoon crushed dried red peppers
2 Teaspoon fennel seeds
1/2 Teaspoon crushed bay leaf
1/4 Teaspoon thyme
1/3 Cup red wine or water
Pinch of coriander
2.5 yards sausage casing

Grind the lean and fat pork, onion and garlic. Add the seasonings and mix
thoroughly. Add the wine and mix well. Force through a sausage stuffer into casing, or use in recipes that call for ground sausage out of casings.

Makes 6.5 lb.

B-man :D

b-man
September 3rd, 2005, 11:17 PM
Italian Tomato Sauce



Ingredients:

2 − 28 ounce cans diced or ground tomatoes or whole
tomatoes NOT packed in puree or sauce
3 tablespoons high−quality olive oil
1 large, thick pork chop or 1−1/2 pounds beef chuck,
steak preferred
1 medium onion, peeled and finely chopped
1 medium carrot, peeled and finely chopped
4 garlic cloves, peeled and crushed
1/2 cup red wine
1−1/2 teaspoons salt
3 tablespoons fresh basil or Italian parsley, chopped
Freshly ground black pepper to taste

If using whole tomatoes, drain them, reserving the liquid and chop. Reserve tomatoes and juice in a bowl.

In a nonreactive Dutch oven, heat the olive oil. Season the chop with salt
and pepper and brown over medium−high heat on both sides, about 8 minutes total.

Remove meat and set aside. Reduce heat to medium−low, add the onion
and carrot and saute until softened, 8 to 10 minutes. Add the garlic and saute for 1 minute.

Return the meat and any accumulated juices to the pot and add the wine. Bring to a simmer, and cook uncovered for 3 minutes.

Add the reserved tomatoes (if using crushed or minced tomatoes, just add
them directly from the can) and the salt and bring back to a simmer.

Reduce heat to low to maintain a slow simmer, partially cover, and cook until the meat is tender, about 45 to 55 minutes, depending on the thickness of the meat.

Remove meat and keep warm. Raise heat to medium and continue cooking sauce for about 5 minutes, or until sauce has thickened.

Stir in the basil and/or parsley and add freshly ground black pepper to
taste (the sauce will be salty at this point; it will taste fine once added
to pasta).

Slice the meat and serve with pasta and sauce.

B-man :D

b-man
September 3rd, 2005, 11:22 PM
Lasagna With Prosciutto


Ingredients:

8 oz. Italian Prosciutto, chopped
8 oz. Lasagna pasta noodles, cooked
16 oz. can whole peeled tomatoes, chopped
1 cup Ricotta cheese
1 cup grated Parmesan cheese
1 lb. Mozzarella cheese, sliced thin
1 medium onion, chopped
1 lb. lean ground beef
4 tbs. fresh basil, chopped
4 cloves garlic, chopped or minced
1/4 tsp. oregano
ground black pepper
1/2 cup dry white wine
2 tbs. olive oil
fresh Basil sprigs for garnish

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

2. To make the lasagna sauce, in a large saucepan or cast iron skillet, over
medium−high high heat, saute the garlic, onion and prosciutto in the olive
oil for 4 minutes. Add the lean beef, oregano, a touch of black pepper and
saute 10 minutes. Add the wine and cook until the wine is almost evaporated. Add tomatoes and basil, reduce heat and simmer sauce 35 to 40 minutes or until most of the liquid has evaporated.

3. Grease a 9" x 12" or larger, baking pan. Arrange a first layer of lasagna noodles, a layer of the beef and prosciutto tomato sauce, Ricotta cheese, parmesan and mozzarella cheese. Add a second alternating layer of noodles, sauce and other ingredients. Repeat until pan is full ending up with a top layer of sauce. Sprinkle with parmesan cheese and bake in a pre−heated oven at 400 degrees for 30 minutes.

Garnish with fresh basil

Tip: When layering the pasta, place bottom layer in pan so the ends lay over the sides of the pan. For the final layer lay the ends from the first layer back−over the top.

B-man :D

b-man
September 3rd, 2005, 11:25 PM
Manicotti


Ingredients:

1 lb. ricotta cheese
1 1/2 lbs. mozzarella cheese (grated), divided
1/4 cup romano cheese (grated)
Salt and pepper
1/4 cup provolone cheese (grated)
Parsley (chopped)
3 eggs
2−3 cups tomato sauce

Combine all ingredients together, except tomato sauce. Mix well.
(Use 1 lb. mozzarella cheese)

Spread some tomato sauce on the bottom of a baking pan. Stuff manicotti
shells and place in pan.

Spread more tomato sauce in between each layer and on the top, followed by 1/2 lb. of just mozzarella cheese.

Bake at 350 degrees F for 3/4 hour.

Then, broil for 2−3 minutes to brown top.

B-man :D

b-man
September 3rd, 2005, 11:29 PM
Manzo Brasato


Ingredients:

2 1/2 lb. Boneless chuck roast, rolled and tied
4 Tbs. flat leaf Italian parsley, roughly chopped
2 Celery stalks, washed and roughly chopped
1 Med. carrot, peeled and roughly chopped
1 Med. yellow onion, peeled and roughly chopped
4 Cloves garlic, peeled
3 − 4 Cups dry red wine
2 − 4 Tbs. olive oil
2 Tbs. tomato paste, dissolved in several Tbs. red wine
salt & freshly ground black pepper
4 Tbs. flat leaf Italian parsley, finely chopped

Place the beef in a bowl or pot large enough to hold it without crowding.
Add the parsley, celery, carrot, onion and garlic. Pour in enough wine to
nearly cover the beef. Cover and allow to marinate for eight hours at room temperature, or overnight in the refrigerator.

At cooking time, remove the beef from the marinade, shaking and scraping off any vegetables that have clung, and pat it dry with paper towels. Reserve the marinade.

Heat a large pot over medium−high heat. When the pot is well
heated, add enough olive oil to cover the bottom, then add the beef, taking care to avoid spattering. Brown the beef all over−−including the
ends−−lowering the heat if necessary as the beef begins to render its own
fat.

When the beef is well browned, pour in the marinade, raise the heat to high, and boil for two or three minutes to evaporate the alcohol from the wine.

Lower the heat to medium−low or even low, depending on your stove, partially cover the pot, then allow the beef and braising liquid to just barely bubble for 2 1/2 to three hours. The beef should be nearly falling apart when done.

At the end of the cooking time, remove the beef to a platter and cover with aluminum foil while you make the sauce.

Raise the heat to medium−high and add the tomato paste dissolved in wine. Stir to combine well with the braising liquid and cook for two to three minutes.

Pour the contents of the pot into a blender or food processor and puree for about one minute. Pour the sauce into a gravy boat, or any other serving piece, taste for salt & pepper and add to your taste.

To serve family−style, carve the beef into slices about 3/4 in. thick and
cover with several tablespoons of sauce. Surround the beef with vegetables.

B-man :D

b-man
September 3rd, 2005, 11:30 PM
Marinara Sauce


Ingredients:

2 cans of Italian plum tomatoes
2 small cans of sauce
1/4 cup olive oil
1 medium onion − chopped
3 garlic cloves − crushed
1/4 cup fresh basil
1 tbl. parsley
Salt & pepper

Heat olive oil in sauce pan − add garlic and chopped onion and saute until
onions are transluscent.

Add tomatoes, tomato sauce, basil, parsley, and salt & pepper and cook slowly for 45 minutes to an hour.

B-man :D

b-man
September 3rd, 2005, 11:34 PM
Meatballs (Polpette Alla Casalinga)


Ingredients:

2 slices Italian bread, torn into small pieces
1/2 Cup milk
2 Tblsp. finely chopped fresh Italian parsley
2 cloves finely chopped garlic
1 teaspoon salt
1 egg lightly beaten
1 pound beef chuck, ground twice
6 Tblsp. freshly grated Romano cheese
1 Tblsp. olive oil
1/4 teaspoon garlic salt
Freshly ground black pepper
1 Tblsp. oregano

Soak the pieces of bread in 1/2 cup milk for 5 minutes, then squeeze them dry an discard the milk.

In a large mixing bowl, combine the soaked bread, then beaten egg, beef and sausage with the remaining ingredients. Knead the mixture vigorously with both hands or beat with a wooden spoon until all
ingredients are well blended and the mixture is smooth and fluffy.

Shape the mixture into small balls about 1/1/2 inches in diameter. Lay the meatballs out in one layer on a flat tray or baking sheet, cover them with plastic wrap and chill for at least 1 hour.

Heat 1/4 cup of olive or vegetable oil in a heated, heavy 10−12 inch
skillet until a light haze forms over it. Fry the meatballs 5 or 6 at a time
over a moderately high heat, shaking the pan constantly to roll the balls
and keep them round.

In 8 − 10 minutes, the meatballs should be brown outside and show no trace of pink inside. Add more oil to the skillet as needed.

Serve the meatballs hot with tomato sauce.

B-man :D

b-man
September 3rd, 2005, 11:39 PM
Minestrone


Ingredients:

1 Medium carrot, peeled and chopped roughly
1 Celery stalk, chopped roughly
1 Medium onion, peeled and chopped roughly
2 Cloves garlic, peeled
4 Tbs. flat leaf Italian parsley
2−4 fresh sage leaves
Olive oil
2 1/2 quarts water
1 Celery stalk, finely diced
1 Medium carrot, quartered lengthwise and diced
1 Medium onion, peeled and thinly sliced lengthwise
3 Medium all−purpose potatoes, peeled and diced
1/4 head of broccoli, cut into small florets
Rind from a piece of Parmigiano (if available)
1 small zucchini, quartered lengthwise and diced
1 small yellow squash, quartered lengthwise and diced
1 cup peas
Approx. 4 oz. green beans, cut into 1 inch lengths
Approx. 4 oz. yellow beans, cut into 1 inch lengths
1/2 lb. spinach, washed and stems removed
1 19 oz. can Red Kidney Beans, washed and drained
1 19 oz. can Canelinni Beans, washed and drained
1 19 oz. can Chick Peas, washed and drained
Salt & freshly ground black pepper to taste
1 Cup Tubettini, Orzo, or small shell pasta
Freshly grated Parmigiano


Put the carrot, celery, onion, garlic, parsley and sage in the food
processor and pulse about ten times for one second each pulse.

Heat a large soup pot over medium heat, then pour in enough olive oil to cover the bottom.

At the same time, start another large pot filled with six or more quarts of water on high heat, for the pasta.

Pour the chopped vegetables into the pot and saute them for approximately ten minutes, or until they're thoroughly wilted and slightly golden in color.

Add the water, stirring and scraping any bits of vegetables that have
caramelized and stuck to the bottom of the pan.

Add the celery, carrot, onion, potatoes, broccoli, and if you have one, add
the rind from the Parmigiano. Bring the pot to the simmer, and cook gently, stirring occasionally, for ten minutes.

Add the zucchini, yellow squash, peas, green and yellow beans, and continue cooking at the simmer for another ten minutes.

When you've added the vegetables above, start the pasta. Cook until it's al dente, drain and keep warm.

Add the canned beans to the soup and simmer for two or three minutes, just to heat them. Taste the soup for salt and pepper and add to your taste at this time. Spoon a bit of pasta into a bowl, then ladle a good portion of the soup over the pasta.

Garnish with the freshly grated Parmigiano.

B-man :D

b-man
September 3rd, 2005, 11:42 PM
Mostaciolli With Fennel, Mint And Bread Crumbs


Ingredients:

6 tbsp. virgin olive oil
2 cloves garlic
2 fennel bulbs
1−1/2 cups toasted breadcrumbs, divided
1 tbsp. crushed red pepper flakes
1 cup loosely−packed fresh mint leaves
3 to 4 tbsp. extra−virgin olive oil
1 pkg. mostaciolli

Bring 6 quarts water to boil and add 2 tablespoons salt.

Remove tops from the fennel and save. Cut fennel into 1/4−inch batonette.

In a 12−inch to 14−inch saute pan, heat olive oil until smoking. Add garlic and fennel and cook, stirring frequently, until light golden brown and quite soft, about 10 minutes.

Add 1 cup bread crumbs and crushed red pepper flakes and continue
cooking 4 to 5 minutes. Cook pasta according to package instructions until
just al dente and drain well. Pour hot pasta into pan, add mint and toss to
mix well. Pour into warm serving dish, sprinkle with remaining breadcrumbs and reserved fennel tops. Drizzle with extra−virgin olive oil and serve.


B-man :D

b-man
September 3rd, 2005, 11:49 PM
Osso Buco


Ingredients:

8 Large Veal shanks, patted dry
Salt and Pepper, to taste
Flour
7 Teaspoon Unsalted butter
3 Teaspoon Olive oil
1−1/2 Cup Dry white wine
1−1/2 Cup Onion, finely chopped
3/4 Cup Carrots, finely chopped
3/4 Cup Celery, finely chopped
1 Teaspoon Garlic, minced
4 Cup Beef broth
1−1/2 Cup Plum tomatoes, chopped
Bouquet garni
1/2 Teaspoon Salt

Gremolata:

1/2 Cup Fresh parlsey, minced
2 Teaspoon Lemon zest
1 Teaspoon Garlic, minced


Season the veal shanks with salt and pepper and dredge in the flour, shaking off excess.

In a heavy skillet, heat 3 Tbsp butter and 3 Tbsp oil over mod−high heat.

Brown the veal shanks, adding additional butter and oil if necessary.

Transfer the shanks as they are browned to a platter.

Add wine to the skillet, boil the mixture, deglazing the pan, until the liquid is reduced to about a half cup. Reserve in a small bowl.

In a flameproof casserole just large enough to hold the veal shanks in one layer, cook the onion, carrots, celery, and garlic in the remaining 4 Tbsp butter over mod−low heat, stirring occasionally, until the veggies are softened.

Add the shanks and any accumulated juices to the casserole. Add the wine mixture, and enough broth to almost cover the shanks. Spread the tomatoes over the shanks, add the bouquet garni (6 fresh parsley sprigs, 4 fresh thyme sprigs, 1 bay leaf) and salt and pepper to taste.

Bring the liquid to a simmer over moderately high heat. Braise the mixture, covered, in the middle of a preheated 325f oven for 2 hours, or until the veal is tender.

Transfer the veal to an ovenproof serving dish with a slotted spoon. Discard the strings and keep the shanks warm.

Strain pan juices into a saucepan, pressing hard on the solids. Skim off the fat. Boil for about 15 minutes or until reduced to about 3 cups. Baste the shanks in some of the reduced juices, and bake them, basting 3−4 more times, for 10 minutes or until the shanks are glazed.

In a bowl, stir together the parsley, zest, and garlic. Sprinkle the shanks with the gremolata and pour some juice around and over them. Serve the
remaining juices alongside in a boat.

B-man :D

b-man
September 3rd, 2005, 11:52 PM
Panettone


Ingredients:

1 Cup Flour, plus 2 Tbls.
1/8 Teaspoon Salt
1 Package Yeast, dry fast−rising
2 tb, Water, lukewarm
3 Tablespoon Sugar, divided
2 Eggs
8 Teaspoon Margarine
1/2 Teaspoon Orange peel, grated
1/2 Teaspoon Brandy extract
3 Ounce Mixed dried fruit, coarsely chopped

Sift together flour and salt onto sheet of wax paper; set aside.

In small bowl sprinkle yeast over water; add 1 teaspoon sugar and stir to dissolve. Let stand until foamy, about 5 minutes.

In mixing bowl, using electric mixer at medium speed, beat eggs with remaining sugar until frothy; add margarine and beat until well combined.

Continue to beat while adding orange peel and brandy extract. Add yeast mixture, then gradually beat in sifted flour; beat at high speed for 5 minutes.

Add dried fruit, beating until thoroughly combined. Cover bowl with clean damp towel or plastic wrap and let stand in warm draft−free area until dough is doubled in volume, about 30 minutes.

Preheat oven to 400. Spray 3−cup fluted mold with nonstick cooking spray.

Punch dough down, then turn into prepared mold; bake in middle of center
oven rack for 10 minutes. Reduce oven temperature to 325 and bake until top is browned and cake begins to pull away from mold, about 30 minutes longer (cover with foil if Panettone is browning too quickly). Unmold onto wire rack and let cool.

B-man :D

b-man
September 3rd, 2005, 11:56 PM
Panzanella


Ingredients:

4 3/4" slices stale Italian bread
1 clove garlic, peeled and halved
4 vine−ripened tomatoes, cut into 1" chunks
1 large Bermuda onion, peeled and thinly sliced
1 medium cucumber, peeled and sliced into 1/4" rounds
2 − 4 Tbs. red wine vinegar
4 Tbs. extra virgin olive oil
salt & freshly ground black pepper
4 Tbs. flat leaf Italian parsley, finely chopped
2 Tbs. fresh tarragon, finely chopped


Crumble the bread into rough chunks, and place in a bowl with three or four cups of cold water for about five minutes. While the bread is soaking, rub the inside of the salad bowl with the exposed portions of the garlic.

One fistful at a time, squeeze out as much water as you can from the bread, and add it to the salad bowl.

Break up the bread with a fork, then add the tomatoes, Bermuda onion,
cucumber, red wine vinegar, olive oil, and toss to coat all the ingredients.

Taste for salt & pepper and add them to your taste.

Add the parsley and optional tarragon, divide among four plates and serve
immediately. If you prefer, you can refrigerate the Panzanella for about 1/2 hour before serving. If you plan to do this, though, don't add salt because the salt will leach moisture from the tomatoes.


B-man :D

b-man
September 3rd, 2005, 11:59 PM
Pasta al Forno


Ingredients:

2 lbs. rigatoni
1/4 cup pancetta, very thinly sliced
(if you can't find pancetta, use regular bacon)
2−1/2 lbs. Italian sausage, casing removed (hot or sweet, your preference)
1 onion, chopped
1 carrot, chopped
8 Ounce mixed mushrooms, sliced (variety your preference)
3 tbsp. julienne basil
3 tbsp. chopped parsley
3 lbs. ricotta
1/2 cup heavy cream
1 cup chicken stock
2 cups grated provolone cheese
1−1/2 cups crumbled Gorgonzola cheese (or blue cheese)
1 28−oz can Italian plum tomatoes, drained and chopped
1−1/2 cups grated pecorino Romano cheese (or Parmesan)

Cook pasta in a large pot of boiling, salted water until only halfway
cooked, according to package directions.

Drain, and rinse under cold water to stop cooking. Toss with a minimal amount of olive oil to prevent sticking.

Cook pancetta (or bacon) in large skillet over medium heat until well
browned, and crisp, stirring occasionally, about 10 minutes. Drain on a
paper towel. Add sausage to drippings in skillet and cook, breaking up large pieces, until well browned.

Transfer to paper towel. Pour off all but 3 tbsp. drippings from skillet. Add onion, carrot, mushrooms, basil and parsley. Cook until onion is tender, and mushrooms are golden brown.

Season with salt and pepper and set aside.

Preheat oven to 400 degree F. Spray a large baking pan well with cooking
spray.

Place ricotta in a large bowl. Gradually whisk in cream. Stir in stock. Add
pasta, pancetta, sausage, onion mixture, provolone, Gorgonzola, tomatoes, and 1 cup Romano. Season with salt and pepper and stir well.

Transfer to prepared dish. Sprinkle with remaining Romano. Cover and bake 35 minutes.

Remove cover and bake an additional 20 minutes, or until very golden brown, and bubbly.

B-man :D

b-man
September 4th, 2005, 12:03 AM
Pasta Alla Caruso


Ingredients:

2 Tbs. Olive Oil
1 Cup Flour, seasoned with a pinch of salt & freshly ground black pepper
1 Lb. Chicken Livers, separated into individual lobes,
all visible fat removed
2 Tbs. Unsalted Butter
1 Lb. assorted mushrooms, Shiitake (stems removed), Portobello, Crimini,
White button, sliced thinly
1 Cup dry red wine
1 28 Oz. Can, peeled Tomatoes
2 Tbs. Flat−leafed Italian Parsley, finely chopped
Salt & freshly ground black pepper
1 Lb. Spaghetti or Perciatelli

Heat a saute pan over high heat, then add the olive oil.

Flour the chicken livers, shaking off any excess and add to the pan. Saute until they are slightly browned and firm.

Remove livers and set aside. Pour off the olive oil, then add the two tablespoons of butter. When the butter has foamed and the foam begins to subside, add the mushrooms, tossing to coat with the butter. Cook for four or five minutes, until the mushrooms begin to give off some of their juices. Add the wine all at once, scraping the bottom of the pan to loosen any caramelized bits of liver and mushroom from the bottom.

Continue, cooking over high heat until the wine has reduced by about half.

Lower the heat, puree the tomatoes through a food mill, or in a food
processor, then add to the mushrooms and wine. Adjust the heat so the
mixture barely simmers.

Slice the chicken livers crosswise into half−inch rounds and add them, with any of their accumulated juices, to the tomato sauce.

Taste for seasoning, add salt and pepper if necessary, then cook over
low heat for about thirty minutes, or until the extraneous juices have
evaporated.

In the meantime, bring a large pot with about six quarts of water to a boil. Add the pasta and cook until al dente. Drain the pasta, divide into four plates, top with the sauce, garnish with the chopped
parsley.

B-man :D

b-man
September 4th, 2005, 12:07 AM
Pasta Asciutta


Ingredients:

1 pound fettuccine, tagliatelle or trenette pasta noodles
3/4 cup virgin olive oil
12 cloves fresh garlic
1 medium white onion
6 medium Idaho potatoes
1 teaspoon salt
1 teaspoon freshly
ground black pepper
1 cube butter or margarine
1 pound fresh string beans
1−1/2 cups grated Parmesan cheese(good quality)

Peel potatoes and cube(cut to 3/4 to 1 inch pieces).

Boil potatoes in salted water till tender. Do not over−cook.

Meanwhile, steam string beans till tender but still crisp and set aside with potatoes.

In a heavy skillet or cast iron frying pan, heat oil and add halved cloves of garlic and finely chopped onion. Saute till golden crisp.

Meanwhile, cook pasta noodles in salted water with 1 tablespoon olive oil. Cook al dente.

Drain Pasta, add potatoes, string beans and toss gently. Add butter to
heated garlic and onion sauce to melt. Pour sauce over pasta mixture, add
pepper, parmesan cheese and work through very gently. Serve with extra
parmesan cheese and Itaian or French bread.

Options: To add a Pesto flavor, sprinkle with 1/4 cup finely chopped fresh basil and toss gently to coat.

B-man :D

b-man
September 4th, 2005, 12:09 AM
Pasta con Limone e Pignoli


Ingredients:

1/4 pound angel's hair pasta or capellini
3/4 teaspoon minced garlic
2 tablespoons olive oil
2 tablespoons pine nuts, toasted golden
2 tablespoons fresh lemon juice
1−1/2 teaspoons freshly grated lemon zest
1/4 cup minced flat−leafed parsley leaves


Bring a large saucepan of salted water to a boil for pasta.

In a small saucepan cook garlic in oil over moderately low heat, stirring,
until softened and transfer mixture to a large bowl. Add pine nuts, crushing them lightly with the back of a fork, lemon juice, zest, parsley, and salt and pepper to taste.

Cook pasta in boiling water until al dente and, reserving 2 tablespoons of
the cooking water, drain well. Add pasta with the reserved cooking water to bowl and toss with lemon mixture until it is absorbed.

Serve pasta warm or at room temperature.

B-man :D

b-man
September 4th, 2005, 12:12 AM
Pasta Dough


Ingredients:

8 eggs
2 tsp. salt
4 cups all purpose flour


In a large bowl, combine eggs & salt. Beat well. Add flour, 1 cup at a time
until dough sticks together but is still soft.

Spread flour on a board, knead dough for 15−20 minutes. Cover and let stand in a warm place for about 1 hour.

Knead for another 5 minutes. Flatten small amounts of dough to form a 2" x 2" square. Coat square in flour and repeatedly run through pasta machine until desired thickness is obtained, or use rolling pin.

Cut paste shape using pasta machine or slice desired shape by hand.

Lay out cut pasta on table covered with a table cloth until dry. Pack in
plastic bags and store in a cool place.

Cook pasta in boiling salted water until tender. Homemade pasta usually
takes less time to cook.

Top with your favorite sauce.

B-man :D

b-man
September 4th, 2005, 12:14 AM
Pasta E Fagioli


Ingredients:

1/4 cup extra virgin olive oil
6 cloves garlic, minced
1 can (6 ounces) tomato paste
2 cans (15 ounces each) cannellini beans, undrained
2 teaspoons dry basil leaves
3−4 cups boiling water, divided usage
2 cups beef broth
1/3 cup dry red wine
12 ounces ditalini, elbow macaroni, or any short tubular pasta
Salt and pepper to taste
Parmesan cheese, freshly grated
Chopped fresh basil leaves, optional

1. Place olive oil and garlic in a large saucepot (6 quart). Cook over
medium heat just until golden. Add tomato paste and cook 3−4 minutes
stirring occasionally.

2. Puree 1 can of beans in food processor or blender; add to saucepot with remaining beans. Cook 2 minutes; stir in basil. Add 2 cups boiling water, broth, wine, salt and pepper. Increase heat and bring to a boil, stirring occasionally, about 5 minutes. Add pasta. Cook about 8 minutes or until al dente, adding remaining hot water, if needed and stirring occasionally.

3. Serve hot topped with Parmesan and fresh basil, if desired.

B-man :D

b-man
September 4th, 2005, 12:16 AM
Pasta Faguli


Ingredients:

1 can whole tomatoes (32 oz.)
1/4 cup olive oil
2 cloves garlic (chopped)
3 Tablespoon dried oregano
3 Tablespoon dried parsley
salt to taste
2 cups elbow pasta (cooked)
1/2 can white kitney beans

Puree tomatoes, place in a sauce pan. Add olive oil, garlic and spices.
Bring to a boil. Cover and simmer for 10 minutes. Uncover and simmer for another 10 minutes. Pour sauce over cooked pasta and add beans. Mix, warm and serve.

B-man :D

b-man
September 4th, 2005, 12:20 AM
Pasta with Wild Mushrooms


Ingredients:

1 oz. (two small packages) dried porcini mushrooms
1/2 Cup dry white wine
4 oz. Pancetta, finely diced
2 Tbs. Unsalted butter
2 Lb. assorted mushrooms (Portobello, Crimini, Common
White, etc.), thinly sliced
2 Shallots, peeled and finely diced
4 sprigs fresh thyme, leaves only
salt & freshly ground black pepper
1/2 Cup heavy cream
1 Lb. long pasta (Spaghetti, linguine, etc.)
4 Tbs. flat leaf Italian parsley, finely chopped

Combine the dried porcini and the wine in a cup or small bowl and soak for thirty minutes.

Fill a large pot with four to six quarts of water and bring to a boil. Heat a large saute pan to medium−high, and add the diced pancetta. Saute until it renders some fat and becomes slightly crisp.

Lower the heat if it seems too high. Add the butter and allow it to melt. When the bubbles have subsided, add the fresh mushrooms. If your saute pan can't accomodate them all at once, do this step in two batches.

Saute the mushrooms until they have given up their juices and the juices have all but evaporated. In the meantime, when the pasta water boils, add the pasta to the water. Stir to be sure the strands are submerged and separated.

Raise the heat to high and add the porcini and wine, being careful at the
bottom of the cup that no sand that might have come from the porcini, gets into the sauce.

If you've cooked the fresh mushrooms in two batches, recombine them now. Add the shallots and thyme and saute, stirring frequently, until the wine has nearly evaporated.

Taste for salt & pepper and add to your taste. Add the cream and allow it to boil until it has reduced and thickened. Remove from the heat.

When the pasta is cooked to the al dente state, drain in a collander and either pour it onto a platter, or divide it among four dishes. Either pour all of the mushroom sauce over the pasta in the platter, or spoon one fourth over each of the dishes. Garnish with the chopped parsley and serve immediately.

B-man :D

b-man
September 4th, 2005, 12:23 AM
Penne Rigate Con Salsiccia


Ingredients:

6 tablespoons butter
1 small onion, peeled and chopped
1 clove garlic, peeled and finely chopped
1 lb. Italian sausage
1 sprig of fresh rosemary
2/3 cup white wine (only one you would drink)
Pinch of freshly grated nutmeg
Pinch of ground cloves
Salt
Freshly ground black pepper
13 oz. penne pasta
3/4 cup freshly grated good quality Parmesan cheese


Heat the butter and gently fry the onion and garlic. Remove the skin from
the sausages and break up the meat with a fork. Add to the pan and gently fry until well browned. Add the rosemary, and the wine and cook slowly for 10 minutes.

Add the nutmeg, cloves, and salt and pepper. Meanwhile, cook pasta according to directions (al dente) and drain. Mix with the sausage mixture and Parmesan cheese.

B-man :D

b-man
September 4th, 2005, 12:29 AM
Peperoni Al Vaso


Ingredients:

6 1/2 Pounds Green peppers
12 Basil leaves
4 Cup White−wine vinegar
4 Cup Balsamic vinegar
1 Teaspoon Sugar
4 Teaspoon Salt
4 Clove Garlic, cut in half
4 Clove Garlic, chopped
3 1/2 Ounce Capers
7 Ounce Canned anchovy fillets
Extra virgin olive oil

Wash, core and seed the green peppers and cut into long thin strips.

In a deep casserole, put both vinegars, the sugar, salt and halved garlic cloves.

Bring to a strong boil, then add the green peppers and cook for 10 minutes.

Remove the peppers from the liquid and place on paper towels to dry. Put a layer of green peppers into a glass jar and cover with some chopped garlic, a pinch of capers, a few small anchovy pieces and a few basil leaves.

Add a second layer of green peppers and repeat the process until all the
ingredients have been used. Top with basil. Add fresh oil, a little at a
time, pressing the jar contents down with your fingers to force the oil well
down into the jar and thoroughly coat all the ingredients. At least 1/2−inch
of oil must cover the top and any air pockets must be eliminated.

Seal the jar hermetically and store in a cool dark place for 20 days.

B-man :D

b-man
September 4th, 2005, 12:30 AM
Pesto Sauce

Ingrerdients:

4 cups fresh basil
1/2 cup olive oil
2 cloves garlic
6 sprigs parsley
Salt and pepper to taste
1/4 cup pine nuts
1/2 cup fresh grated Parmesan or Romano cheese

Place the basil in a blender. Add the oil, garlic parsley, salt, pepper, and
pine nuts. Blend until all are chopped very fine. Remove from the blender
and add the Parmesan or Romano cheese. Toss with pasta.

B-man :D

b-man
September 4th, 2005, 12:33 AM
Pollo Alla Cacciatora


Ingredients:

2 lbs. chicken parts
6 Tbs. olive oil
1 small carrot
1 stalk celery
1 lb. tomatoes, peeled, seeded, and chopped
salt, pepper
bay leaf
juniper berries
1 glass dry white wine
1 oz. dried mushrooms
1 clove garlic
1/2 cup chicken broth
1 Tbs. chopped parsley

Wash the chicken parts and pat−dry.

Saute the carrot, celery, onion, and garlic in olive oil. When tender, but not crisp, add the chicken parts, salt and pepper, bay leaf, juniper berry and let brown over high flame.

Add the wine and, when it has evaporated, add a few mushrooms, which have been previously re−constituted in warm water, the tomatoes and 1/2 cup broth.

Cook for about 1 hour over medium heat. When ready remove from heat, add the chopped parsley and arrange in a pre−heated serving platter.

Serve.

B-man :D

b-man
September 4th, 2005, 12:36 AM
Pollo alla Griglia


Ingredients:

1 whole chicken
1 tablespoon coarse sea salt (Kosher salt will work fine)
3−4 leaves of fresh sage
2 cloves garlic
A 10−inch sprig of rosemary
Pepper to taste (go easy)
A quarter cup of olive oil

Split the chicken up the breastbone, squash it flat, and fold the wings up
behind its back.

Strip the leaves from 6 inches of the sprig of rosemary (reserve the rest to serve as a brush) and mince them with the sage, salt and garlic. Once the mixture is reduced to a paste, add a little bit of ground pepper to it, stir half the oil into it, and rub it into the chicken. Let the chicken marinate
for an hour or so.

In the mean time, build a hot fire in your barbecue. Place the chicken on a rack about 6 inches above the coals and grill it, turning it often and basting it with the remaining olive oil. Don't be surprised if the grease from the bird catches fire −− merely lift it out of the way until the flames subside.

The chicken will take an hour or slightly more to cook; it will be done when the meat begins to pull up along the drumsticks and the juices run clear if you insert a skewer into the hip joint.

B-man :D

b-man
September 4th, 2005, 12:39 AM
Porchetta


Ingredients:

6 fresh Sage leaves
4 sprigs fresh Rosemary, leaves only
4 cloves garlic, peeled
1 Bay leaf
Salt & freshly ground black pepper
2 Tbs. Olive Oil
3 1/2 Lb. Boneless loin of pork
Salt
4 Tbs. Olive Oil

Chop the herbs, garlic, salt & pepper, either by hand or in a food
processor. Add enough olive oil to make the mixture into a paste.

Untie the pork loin and lay flat, boned (rough) side facing up. Spread
generously with the herb mixture, then sprinkle generously with more freshly ground black pepper. Re−tie the roast with kitchen twine. You can do this the evening before you plan to serve the roast, or earlier in the day.

Put the roast in a heavy pot just large enough to accomodate it, and add
just enough water to barely cover it.

Add about 1 Tbs. salt to the pot and bring to the boil, skimming off any scum that rises to the surface.

When the water boils, lower the heat to medium, so it's not boiling, but
bubbling fairly briskly. Cook until the water boils off−−about one hour.

Add enough olive oil to coat the bottom of the pan, and continue cooking
over medium heat and, when the roast develops an nice crust all over, remove to a warm platter and allow it to rest for approximately fifteen minutes.

B-man :D

b-man
September 4th, 2005, 12:42 AM
Ragu Alla Bolognese


Ingredient:

1/3 pound of ground veal
1/3 pound of ground beef
1/4 pound bacon
1 tablespoon butter
1 onion, 1 carot, 1 celery stalk
1/4 cup of red wine
tomato sauce
1/2 cup broth
milk
salt and pepper

Chop in fine pieces the onion, carrot, celery and bacon.

Place everything in a saucepan, add the meats and mix well. Add the butter and cook over a slow fire, then add the wine and 1/4 cup broth.

When the broth is absorbed add another 1/4 cup broth and let it evaporate. Add a bit of tomato sauce, salt and pepper. Cover the meat with a bit of boiling milk and continue cooking until it has been absorbed.

This sauce can be used on all types of pasta.

B-man :D

b-man
September 4th, 2005, 12:44 AM
Ratatouille Nicoise


Ingredients:

1/3 cup olive oil
2 or more cloves of garlic, chopped
1 large onion, sliced
2 zucchini, scrubbed
1 small eggplant
3 tablespoons flour
2 green peppers, seeded & cut into strips
1 #2 can Italian plum tomatoes
salt and pepper
1 tablespoon capers, drained & chopped

Heat oil in large skillet, add garlic and onion, and saute. Slice the
zucchini and peel & cube eggplant. Flour the pieces lightly. Add vegetables
to the skillet, cover and cook slowly − 1 hour.

Add tomatoes and simmer uncovered until mixture thickens...salt & pepper, and add capers in the last 15 minutes of cooking.

B-man :D

b-man
September 4th, 2005, 12:47 AM
Ribollita


Ingredients:

1 Cup dried cannellini, great northern or navy beans
1 Lb. Savoy cabbage, roughly chopped
1/4 Cup Extra Virgin Olive Oil
1 medium onion, finely chopped
1 Tbs. tomato paste
1 stalk celery, finely chopped
1 carrot, peeled and finely chopped
6 − 8 Cups water (or a combination of chicken broth and water)
1 Tbs. fresh thyme, finely chopped
salt & freshly ground black pepper
4 − 1" thick slices Italian (preferrably Tuscan) bread
2 Cloves garlic, peeled and halved


The day before you plan to prepare the soup, soak the beans in about 1 quart of cold water for approximately 12 hours.

When you're ready to cook, drain the beans and reserve.

Heat about 3 Tbs. of the olive oil in a large saucepan set over low heat.

Add the onion and stir until it has become wilted; about 5 minutes. Add the
tomato paste, celery and carrots. Cook, stirring often for another 5 to 10
minutes until the celery softens.

Add the cabbage, stirring to coat with the olive oil, then add the water (or
water and broth), beans and thyme. Season to your taste with salt and pepper and bring to the boil. When the soup reaches the boil, reduce the heat to low, cover and cook gently for about two hours.

While the soup is simmering, pre−heat the oven to 350 f. Toast the bread
until golden, then remove, rub with the garlic halves, and reserve.

When the soup has cooked for two hours, crumble the bread roughly into the pot, stir and allow the soup to stand−−off the heat−−until completely cool, then refrigerate.

Before serving, the next day, return the soup pot to the stove and bring to
the boil, stirring constantly to prevent sticking. Taste once again for salt
and pepper and either pour the soup into a tureen to bring to the table, or
ladle into individual soup dishes. Garnish each dish with approximately 1
Tbs. of the remaining olive oil.

B-man :D

b-man
September 4th, 2005, 12:50 AM
Risotto A L'asparigi


Ingredients:

2 cups Italian rice (Risotto Arborio)
1/2 cup salted butter, or 1/4 cup olive oil
2 Tablespoon dried parsley
1 whole red onion (chopped)
5−6 cups chicken stock
20 asparagus spears
1/4 cup olive oil
3 cloves garlic (minced)
8 Tablespoon parmigano cheese (grated)

Rice Preparation: In a sauce pan, melt butter or add 1/4 cup olive oil. Add onions and parsley. Cook until onion is transparent.

Turn heat to high, add rice. Add 3 ladles of hot chicken stock into rice,
stir constantly until liquid is absorbed. Continue adding stock (3 ladles at
a time) and stir until rice is tender.

Rice should be sticky and no liquid should remain. Rice should be firm like
putting or custard. Put rice aside.

Asparagus Preparation: In a fry pan, add 1/4 cup olive oil and garlic. Cook until garlic is golden.

Cut asparagus into 1 inch diagonal pieces, leave 5−6 spears uncut, will be
used for garnish. On medium/high setting, cook asparagus (both cut & whole) uncovered for 3 minutes. Add 1/4 cup chicken stock, salt & pepper to taste.

Continue cooking covered until tender.

Final Preparation: Add asparagus to rice. Place back on stove, add the cheese and stir. Add more cheese if desired.

Place rice on a serving dish and garnish with whole cooked asparagus spears.

B-man :D

b-man
September 4th, 2005, 12:52 AM
Risotto alla Parmigiana


Ingredients:

2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, finely chopped
1 pound Arborio rice
6 cups chicken stock, hot
2 tablespoons butter
3 ounces Parmagiano Reggiano cheese, coarsely grated

Heat the butter and oil in a large, straight−sided saute pan or saucepan.

Add the onion, and saute until soft, without browning.

Add the rice, and saute for 2 minutes until the rice is well−coated. Ladle
1/2 cup of stock into the rice, stirring constantly, until all the liquid is
absorbed and the rice is almost dry.

Add more stock, 1/2 cup at a time, until it's all absorbed by the rice and the rice is al dente.

The rice should be very moist and creamy, but not runny; the rice should be firm but tender, not crunchy.

Remove from heat, and stir in the raw butter and the Parmagiano cheese. Salt to taste, and serve immediately.

B-man :D

b-man
September 4th, 2005, 12:55 AM
Scallops In Creamy Pesto


Ingredients:

1 tbl. unsalted butter
1 clove of garlic − minced
1 small onion−diced
1/4 cup dry white wine
1/2 cup fish or chicken stock
1 tbl. fresh basil− minced
1 lb. large scallops
1/3 cup half−and−half

Melt the butter in a large skillet over medium heat. Add the garlic and
onion and cook about 5 minutes, until the onion is translucent. Stir in the
wine, stock, and basil; add the scallops and simmer for 5 minutes, or until
they are no longer opaque.

Using a slotted spoon, remove the scallops from the pan and keep warm.

Add the half−and−half to the poaching liquid and bring the sauce to a boil. Simmer rapidly for about 10 minutes, or until the sauce is the consistency of heavy cream.
Strain the sauce through a sieve.

Combine the sauce and scallops and toss to coat.

B-man :D

b-man
September 4th, 2005, 12:58 AM
Shrimp Oreganato


Ingredients:

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

Pre−heat oven to 375 degrees.

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

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

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

Cut lemon into wedges and serve shrimp with lemon wedges.

B-man :D

b-man
September 4th, 2005, 01:00 AM
Sottoaceti

Ingredients:

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

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

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

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

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

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

Sottoaceti will keep for at least a month, refrigerated.

B-man :D

b-man
September 4th, 2005, 01:06 AM
Spaghetti E Scampi


Ingredients:

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

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

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

Add shrimp, bell pepper and cook for 2 minutes.

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

Arrange spaghetti and shrimp on a platter and serve.

B-man :D

b-man
September 4th, 2005, 01:09 AM
Spumone Di Zabaglione


Ingredients:

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

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

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

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

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

B-man :D

b-man
September 4th, 2005, 01:11 AM
Steak Alla Pizzaiola



Ingredients:

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

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

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

B-man :D

b-man
September 4th, 2005, 01:14 AM
Straciatella


Ingredients:

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


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

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

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

Serve immediately.

B-man :D

b-man
September 4th, 2005, 01:16 AM
Stuffed Roasted Peppers


Ingredients:

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

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

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

Sprinkle with salt and pepper and serve.

B-man :D

b-man
September 4th, 2005, 01:18 AM
Tiramisu


Ingredients:

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

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

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

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

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

B-man :D

b-man
September 4th, 2005, 01:21 AM
Tomato Bruschetta


Ingredients:

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

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

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

B-man :D

b-man
September 4th, 2005, 01:24 AM
Tonno In Padella


Ingredients:

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

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

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

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

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

B-man :D