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Italy: Our Italian Recipe Collection
(Please note that our recipe for fettuccine all'Alfredo now has its own page: click here.)
This page contains the following recipes:
Italian Sausage Spaghetti Sauce
Gourmet's Chicken Tetrazzini
Osso Buco
Pasta With Tomatoes, White Beans, And Pepperoni
Sun Dried Tomatoes
Basic Polenta
Northern-style Lasagna
Italian Pepper Sausage
Polenta Pasticciata - Polenta Lasagne
Master Recipe For Polenta
Sicilian-style Hot Or Sweet Sausage
Zuppa d'Aglio - Garlic Soup
Pane Basso (Tuscan Country Bread)
Pan de Ramerino (Rosemary Buns)
Shorty Turchi Sausage
Spicy Hot Italian Sausage
Celery with Pine Nuts
EGGPLANT PARMIGIANA
Fettuccine with cream, basil and romano
TOMATO BRUSCHETTA
TURKEY PICCATA
TUSCAN BEAN SOUP
VEAL MARSALA
TURKEY OR CHICKEN TETRAZZINI
TURKEY MUFFALETTA
Spaghetti with Superb Meat Sauce
BAKED PEACHES FROM THE PIEDMONT
BISCOTTI ALL'ANICE
BISCOTTI NAPOLETANI
CROSTATA DI FICHI E LAMPONI
Concia (marinated Eggplant)
Minestra Di Riso Per Pesach
How To Clean Artichokes- Roman Jewish Style
Artichokes Jewish Style
Golden Fried Artichokes
Rice With Artichokes
Stuffed Celery
Zucchini Pudding
Haman's Ears
HERBED FOCACCIA
ASPARAGI FRITTI AL PROSCIUTTO
GELATO DI CAFFE
QUAGLIE AL FORNO
RIGATONI ALLA CARBONARA
RISOTTO WITH SAUSAGE
SALTIMBOCCA ALLA ROMANA
SCHIACCIATA AL PROSCIUTTO
SPAGHETTI ALLA CIOCIARA
TORTA DI NOCCIOLE CON PANNA
TORTELLINI WITH CREAM
TUSCAN BREAD
WILD MUSHROOM RISOTTO
ZEPPOLI
BRUSCHETTA (HEART-SHAPED GARLIC ROLLS)
ITALIAN RUM CAKE
Citrus Risotto
Pasta with Coriander Pesto
Pollo alla Diavola (Devil's Chicken)
PUGLIESE BREAD
Biscotti Di Greve ( Orange Almond Biscotti)
POTATO GNOCCHI
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Title: Italian Sausage Spaghetti Sauce
Categories: Cajun, Italian, Main dish, Sauces
Servings: 8
2 lb Italian sausage
1 c Dried parsley
1 T Garlic, finely chopped
1/2 c Olive oil
1 t Red cayenne pepper
1 c Plain flour
3 T Lea & Perrins
2 c Onions, finely chopped
1 c Celery, finely chopped
1/4 t Dried mint
1/2 c Bell pepper, finely chopped
3 c Tomato sauce
2 c Water
Salt, to taste
2 c Dry white wine
Cut Italian sausage into 2-inch lengths. Brown sausage off
in olive oil (about half cook it), remove from pan and put
aside, Add flour to oil that was used and make roux. Add
onions, celery, and bell pepper. Stir and cook until tender
or clear. Add water and stir until smooth. Add wine (you may
wish to experiment with the amount of wine used, 2 cups is too
much for some tastes), parsley, and garlic. Pour in red pepper,
Lea & Perrins Worcestershire sauce, dried mint, and tomato sauce.
Stir real well. Bring to a bubbly boil and add salt, to taste.
Add sausage. Bring back to a boil. Turn heat down to simmer.
Cook for about 3 or 4 hours.
Serve over spaghetti topped with cheese.
From Justin Wilson's "Outdoor Cooking With Indoor Help"
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Title: Gourmet's Chicken Tetrazzini
Categories: Chicken, Entree, Italian
Servings: 4
4 lb Chicken, cut in pieces
1/2 lb Mushrooms, thinly sliced
5 T Unsalted butter
1/2 lb Spaghetti
2 T Flour
1 c Heavy cream
3 T Medium dry sherry
Nutmeg to taste
1/2 c Parmesan cheese, grated
In a kettle, combine the chicken with enough salted water to cover it
by 2 inches. Bring water to a boil, and simmer the chicken for 20
minutes or until it is tender. Let chicken cool in the broth,
separate the meat from the skin and bones, returning the skin and
bones to the broth. Cut the meat into strips and reserve. Simmer the
broth until it is reduced by half, strain through a fine sieve,
discarding the solids. Skim off fat. Boil the stock until it is
reduced to about 2 cups.
Meanwhile, in a large saucepan, cook the mushrooms in 2 Tbsp butter
over mod-low heat, stirring, until they are softened. In a kettle of
boiling salted water, cook spaghetti until it is al dente. Drain it
well. In a saucepan melt remaining butter over mod-low heat. Add
flour and cook the roux, stirring, for 3 minutes. Whisk in the
reserved broth, cream and Sherry. Bring the sauce to a boil,
whisking, and simmer it for 5 minutes. Season with nutmeg and salt
and pepper to taste.
Stir half into the mushrooms with the spaghetti and transfer it to a
well-buttered 2-1/2-qt. baking dish, making a well in the center. Add
the chicken meat to the remaining sauce, combine well. Spoon this
into the center of the spaghetti and sprinkle with Parmesan cheese.
Bake in the middle of a preheated 350f oven for 25-30 minutes or until
pale golden in color. Serve immediately.
A 1955 Gourmet Mag. favorite.
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Title: Osso Buco
Categories: Veal, Entree, Italian
Servings: 4
8 Lg Veal shanks, patted dry a
1 Salt, pepper to taste
Flour
7 T Unsalted butter
3 T Olive oil
1 1/2 c Dry white wine
1 1/2 c Onion, finely chopped
3/4 c Carrots, finely chopped
3/4 c Celery, finely chopped
1 t Garlic, minced
4 c Beef broth
1 1/2 c Plum tomatoes, chopped
Bouquet garni
1/2 t Salt
1 -
Gremolata:
1/2 c Fresh parlsey, minced
2 T Lemon zest
1 T 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.
a 1974 Gourmet Mag. favorite
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Title: Pasta With Tomatoes, White Beans, And Pepperoni
Categories: Pasta, Italian, Entree
Servings: 2
1 Garlic clove, thinly sliced
1 T Olive oil
1/4 c Onion, chopped
1/3 c Pepperoni, coarsely chopped
16 oz Plum tomatoes, with juice, c
1/2 t Basil, crumbled
1/4 t Oregano, crumbled
1/4 t Hot red pepper flakes
2/3 c White beans, canned, drained
1 T Fresh parsley, minced
1/4 lb Tubular pasta
1 Parmesan cheese, grated
In a heavy skillet, cook the garlic in the oil over moderate heat,
stirring, until it is golden. Remove it with a slotted spoon and
discard. Add the onion and pepperoni and cook over mod-low heat,
stirring occasionally, for 3 minutes. Add the tomatoes and the
juices, basil, oregano, pepper flakes, and salt and pepper to taste.
Simmer the mixture, stirring occasionally, for 5 minutes. Add the
beans and parsley, and simmer the sauce, covered partially, for 5-7
minutes, or until it is thickened slightly.
In a kettle of boiling salted water, cook the pasta until it is al
dente and drain it well. In a bowl, toss it with the sauce. Divide
the pasta between 2 heated bowls and serve it, sprinkled with Parmesan
cheese and garnished with parsley sprigs.
a 1987 Gourmet Mag. favorite
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Title: Sun Dried Tomatoes
Categories: Tomatoes, Microwave, Italian
Servings: 1
1 lb Fresh plum tomatoes, ends tr
1/2 t Salt
2 c Extra-virgin olive oil
1 Garlic clove, peeled and spl
1 Sprig fresh basil
Conventional Oven Method:
Preheat the oven to 250F.
Lay the tomatoes on a lightly greased flat dish and sprinkle them with
salt. Bake them for 2 hours, 15 minutes. They should be wrinkled and
dry around the edges, but the centers will be slightly soft and pulled
away from the skin. Remove them with a spatula and drop them into the
oil. Add the garlic and basil leaves. Poke all the slices down into
the oil until they are completely covered. When they are cool, seal
and store in the refrigerator.
Microwave Method:
Lay the tomatoes on a lightly greased flat dish and sprinkle with
salt. Microwave the slices on medium, uncovered, for 35 minutes. The
edges of the tomatoes will be wrinkled and dry, but the centers will
be slightly soft and pulled away from the skin.
Pour the olive oil in a jar and add the tomato slices, one by one.
Drop in the garlic clove and immerse the basil in the oil. Cover and
store in the refrigerator.
Source: "Dungeness Crabs and Blackberry Cobblers: The Northwest
Heritage Cookbook," Janie Hibler.
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Title: Basic Polenta
Categories: Italian, Main dish
Servings: 8
9 c Water
1 T Salt
3 c Cornmeal; coarse-grain
Fat grams per serving: Approx. Cook Time: :40
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 importent to insure
the oil is hot enough, otherwise the polenta will absorb oil and your
polenta will be greasy and unpalatable.
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Title: Northern-style Lasagna
Categories: Italian, Main dish, Meats
Servings: 8
4 Slices bacon, diced
1 c Chopped onion
1 lb Ground beef
3 c Spaghetti sauce
1 cn Campbells Cream of Mushroom
1/2 cn Milk (use soup can)
15 oz Ricotta cheese (container)
1/2 c Grated Parmesan cheese
9 Lasagna noodles cook/drain
Cook bacon until crisp, spoon off fat. Add beef and onion. Cook meat until
browned, thoroughly cooked and no pink remains. Stir during cooking to
seperate meat. Spoon off fat, stir in spaghetti sauce and set aside.
Meanwhile in small bowl, combine soup and milk. In another small bowl
combine ricotta and 1/4 C of parmesan.
In 13 X 9 -inch baking dish, spread 1 1/2 C of meat sauce. Top with 3
noodles, spread with 1/2 of soup mixture, 1/2 of cheese mixture, and 1/3
of remaining meat sauce. Repeat layers. Top with remaining noodles and
remaining meat sauce. Cover with foil.
Bake at 375F (190C) for 30 minutes, uncover, sprinkle with remaining 1/4 C
Parmesan. Bake 10 min. more or until hot and bubbling. Let stand 10
minutes before serving.
In northern Italy many lasagna recipes often use creamy white sauce along
with the traditional red sauce.
Campbells' Simply Delicious Recipes, 1992
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Title: Italian Pepper Sausage
Categories: Meats, Sausage, Italian
Servings: 8
4 1/2 lb fresh lean pork
1 1/2 lb fresh pork fat (fresh pork s
1 med. onion, chopped
1 large clove garlic, minced
3 T salt
1 1/2 T freshly ground black pepper
1 1/2 t paprika
2 T crushed dried red peppers
2 t fennel seeds
1/2 t crushed bay leaf
1/4 t thyme
1/3 c 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.
Makes 6.5 lb. Taken from: The New York Times Cook Book
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Title: Polenta Pasticciata - Polenta Lasagne
Categories: Italian, Grains, Main dish
Servings: 6
7 c Polenta; see master recipe
*** beef, tomato, and red wi
1/3 oz Dried porcini or other wild
3 T Olive oil
3 T Butter
1 Med onion, minced
3 T Minced italian parsley
1 Large carrot, minced
1 Large celery stalk, minced
1 lb Lean ground beef or 1/2 beef
3 T Tomato paste
2/3 c Dry red wine
35 oz Can plum tomatoes, drained/c
Juice
Salt and ground black pepper
2/3 lb Pecorino cheese, grated (2 3
TO PREPARE: Pour polenta on an oiled work surface and spread 1/4"
thick. Let stand until cooled completely and firm, about 15 min. Cut
into 3" squares; set aside. (Can transfer squares to a baking sheet,
cover and refrigerate overnight.)
For the sauce: soak dried mushrooms in 1/3 c warm water until
softened, about 30 min. Strain liquid through a fine sieve; reserve.
Chop mushrooms coarse.
TO COOK: Heat oil and butter in a large skillet. Add onions,
parsley, carrots, and celery; saute' until softened, about 10 min. Add
ground meat; saute' until lightly browned, about 8 min. Stir in
mushrooms, reserved mushroom soaking liquid, tomato paste, and wine;
simmer for 5 min. Add tomatoes and their reserved juice; partially
cover and simmer until sauce thickens slightly, about 30 min. Season
this sauce with 1t salt and 1/2 t pepper or to taste. (Can cool,
cover, and refrigerate overnight.)
Heat oven to 450F. Arrange half of the polenta squares in the
bottom of an oiled 13x9" baking pan. Pour half the sauce over the
polenta squares; spread to cover. Sprinkle half the grated cheese
over the sauce. Repeat with another layer of each. Bake until
lasagne is heated through and cheese is golden brown, 15 - 20 min; let
stand 10 min, cut into squares and serve.
From Cook's magazine, Nov '89.
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Title: Master Recipe For Polenta
Categories: Grains, Italian
Servings: 7
Salt
2 c Coarse italian cornmeal
*Use this recipe to make the basic polenta required for preparing the
"Polenta `Lasagne' with Beef, Tomato, and Red Wine Sauce", "Soft
Polenta with Porcini Mushroom Sauce", and "Polenta Crostini with Tuna
Butter and Capers." Many of these dishes require that you cook the
polenta, cool it, and cut it into squares. However, the soft polenta
prepared to serve with Porcini Mushroom sauce has a looser texture. If
you find that the polenta made from this master recipe is too stiff
for the soft polenta and mushroom dish, stir in 1/4 c boiling water to
"loosen" it.
TO COOK: Bring 7 c water to boil in a large saucepan. Add 1T salt.
Stirring constantly with a long-handled wooden spoon, add cornmeal in
a slow, constant steam o prevent lumps from forming. Simmer,
stirring consntly until polenta is very thick and creamy and pulls
awarom the sides of the pan, 25 to 30 min. Proceed immediately a
ructed in the individual recipes.
MICROWAVE VERSION: (Just as good but er)
Put 1 T salt, the cornmeal, c water in a 4 qt microwave-safe
bowl. Cover and chis mixture on high power, stirring every 6 min
until cr 24 min in all. Proceed immediately as your are
ucted in the individual recipe of your choice.
Makes 7 cups.
* Because polenta contanly cornmeal, salt, and water, the texture
of the cornme important. Unless you have access to a specialty
foop or want to use mail order, the exact texture of the cornme you find
taly is unavailable in the US.
To find out how to best approximate Italian po, using cornmeal
that is available here, COOK'S tried m it with fine-ground,
coarse-ground, and an equal re of the two types (in all cases,
Goya brand meal wad).
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Title: Sicilian-style Hot Or Sweet Sausage
Categories: Meats, Sausages, Italian
Servings: 8
5 Feet med. (2-in diam) casing
4 1/2 lb lean pork butt, cubed
1/2 lb pork fat, cubed
2 1/2 T salt, or to taste
3 t freshly coarse ground black
3 t fennel seed
Crushed red pepper to taste
2 cloves garlic, finely minced
1 t anise seed (optional)
1. Prepare the casings.
2. Grind the meat and fat together through the coarse disk.
3. Mix the remaining ingredients together with the meat and fat.
4. Stuff the mixture into casings and twist off into three- or
four-inch links.
5. Refrigerate and use within three days or freeze.
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Title: Zuppa d'Aglio - Garlic Soup
Categories: Italian, Soups
Servings: 8
3 Garlic; fresh
1/4 c Olive oil
1 Med Onion; cut up
2 Celery ribs; cut up
1 c White wine; dry
1/4 c All-purpose flour
1 ga Chicken stock
1 Med Potato; peeled and cut u
1 c Whipping cream
10 Basil leaves; fresh, choppe
5 Sprigs thyme leaves; fresh
2 t Salt
1 t White pepper
1/2 t Tabasco
1 t Extra virgin olive oil
2 Garlic cloves; sliced very
1. Cut two of the garlic heads in half across and remove the papery
outer skin. Put these cut side down on a very hot surface - a griddle
or black iron skillet - until they're black. Peel all the garlic
completely.
2. Heat the olive oil in a large saucepan and saute the onions,
celery, and the garlic until lightly browned at the edges. Add the
wine and bring to a boil.
3. Sprinkle in the flour and stir the pot thoroughly, but don't let
it brown. Add the chicken stock, 1/2 gallon water, and the potato.
Whisk about the pot well and bring to a boil. Reduce to a rapid
simmer and cook for about an hour and 15 minutes.
4. Strain out the solids from the soup, and puree them in a blender
or food processor, along with enough broth to ease things along.
Return the puree to the soup and restore the boil. Add the whipping
cream, basil, thyme, salt, pepper and Tabasco.
5. Heat the extra virgin olive oil in a skillet very hot. In it
toast the slivers of garlic until brown around the outside.
6 Ladle the soup into bowls and garnish with roasted garlic slivers.
Float a toasted, garlic-buttered slice of French bread on top.
Serves eight to twelve.
Suggested wine: Marinasco
Chef Andrea Apuzzo writes of this recipe in his book "La Cucina di
Andrea's", "Garlic wears many hats. Most people think of it in its
aggressive, green, aromatic, sharp form. But when garlic is cooked
slowly for a long time, it takes on a sweet nuttiness that is every
bit as interesting as its more raw flavors. The sweet side of garlic
is exemplified by this soup."
Andrea's Restaurant
3100 Nineteenth Street
Metaire, Louisiana 70002
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Title: Pane Basso (Tuscan Country Bread)
Categories: Italian, Breads
Servings: 4
2 oz Fresh yeast
500 ml Warm water
2 lb Strong white flour
("Strong white flour" is a UK term for all-purpose flour. Use bread flour
if you can get it, preferably unbleached.) Dissolve the yeast in 150 ml
of the warm water in a small bowl. Sift in enough of the flour to make a
soft dough, mixing with the hands. Cover and put in a warm place to rise.
When the yeast dough has at least doubled in size, begin making the rest
of the dough. Sift the remaining flour onto a wood or marble surface.
Make a well in the middle; pour a little water into it and begin working
the flour towards this with your hands. When the dough has absorbed
enough water to bind together, add the yeast dough and work in. Knead for
5-10 minutes, occasionally lifting the dough and smacking it on the table.
Continue until it no longer sticks to your hands. Sprinkle a large bowl
with water and put the dough into it. Cover with a cloth and let rise
until doubled in size (about 30 minutes). Knead again 5-10 minutes and
form into two balls. Let stand another 20 minutes, and then bake on a
greased, floured baking tin until crusty (about 30 minutes) in an oven
preheated to 350.
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Title: Pan de Ramerino (Rosemary Buns)
Categories: Italian, Breads
Servings: 8
3 oz Sugar
1 1/2 c Olive oil
2 Sprigs fresh rosemary
4 oz Raisins
2 T Rosemary leaves*
1 Egg
*Finely chopped. -- Add the sugar to the bread recipe that follows, work
into a dough, and leave to rise in a warm place until doubled. Meanwhile,
in a small pan heat the olive oil slowly with the rosemary sprigs. Discard
this rosemary. Put the dough on a table and mix the olive oil into it. Add
raisins and chopped rosemary and form into buns of 3 in. diameter. Make a
cross on the top with a pair of scissors, brush with the egg (beaten), and
bake until golden (20-30 mins) in a 400F oven. Both recipes from A TABLE
IN TUSCANY, CLASSIC RECIPES FROM THE HEART OF ITALY, by Leslie Forbes,
Penguin Books 1989.
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Title: Shorty Turchi Sausage
Categories: Sausage, Italian, Pork
Servings: 12
5 lb Pork, butt, 1/3 fat
1 tb Garlic, chopped
1 tb Pepper, black
2 ts Salt
9 Casings, pork, soaked
1) Cut meat in strips, mix in seasonings to coat evenly, chill. Grind with
medium plate. 2) Stuff sausages in casings, tie at 4 1/2 inch intervals.
VARIATIONS: a) omit garlic. dd 1 or 2 teaspoons red pepper flakes. dd 1 or
2 tablespoons fresh herbs as desired sley, sage, oregano, rosemary, thyme.)
dd 1 tablespoon fennel seeds; (Shorty wouldn't but he t mind if you do.) dd
1/2 cup dry red wine before stuffing. Source: Overton Anderson
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Title: Spicy Hot Italian Sausage
Categories: Sausage, Italian, Pork
Servings: 8
3 lb Pork, butt
3/4 lb Pork, fat
1 tb Garlic, minced
4 ts Salt, kosher
2 tb Fennel, seed
1 ts Pepper, cayenne
1 tb Pepper, red, dried, flakes
2 ts Pepper,black, freshly ground
1/4 c Water, cold
Casings, medium, hog
Combine pork, fat, and all other ingredients except water casings in a
large bowl. Grind through a 3/8 inch plate. Moisten
water and mix until well blended. Stuff into medium hog casings tie at 5
inch intervals. (From, Hot Links and Country Flavors, Bruce Aidells and s
Kelly, Knopf 1990)
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Title: Celery with Pine Nuts
Categories: Vegetables, Easy, Italian
Servings: 4
1 Celery; large bunch
1 Onion; small chopped
1/2 c Pine nuts; toasted
4 ts Butter
Salt & pepper
1 ts Parsley; chopped italian
Wash celery, cut into diagonal pieces, 1" long. Melt butter in saucepan
and add onions and celery. Cover and cook, shaking pan till celery is
tender-crisp, about 15 minutes. Remove lid, stir in salt & pine nuts, serve
immediately. Source: _Italian Fast & Fresh_
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Title: EGGPLANT PARMIGIANA
Categories: Vegetables, Italian, Vegetarian, Kump
Servings: 6
2 sm Eggplants; unpeeled
-cut into 1/4-in rounds
2 Eggs; lightly beaten
1 1/2 c Bread crumbs
1/2 ts Salt
1/8 ts Pepper
1 Garlic cloves
- peeled and halved
3/4 c Olive oil
20 oz Tomatoes, canned
1/3 c Tomato paste
2 tb Minced basil
1 ts Salt
1/8 ts Pepper
1 c Grated Parmesan cheese
1/2 lb 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.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
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Title: Fettuccine with cream, basil and romano
Categories: Pasta, Italian
Servings: 4
4 Bacon slices; chopped thick
4 Green onions; chopped
1/2 c Whipping cream
1/2 c Parmesan; freshly grated
Or:
1/2 c Romano; freshly grated
1/3 c Basil; chopped fresh
1/2 lb 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 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. *** My notes: When I made this, I used 1 cup whipping
cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and
substituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightly
in butter. I used about 6 ounces of "Pesto Linguini", which is a thinner
pasta containing basil. We like LOTS of sauce! Source: Stephanie Dicamillo-
Cooking echo
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Title: TOMATO BRUSCHETTA
Categories: Appetizers, Italian, Kump
Servings: 8
1 Loaf Italian bread
- halved lengthwise then
- cut crosswise diagonally,
- into 1-in slices
1 Garlic clove; minced
2 tb Olive oil
2 lg Tomatoes
- peeled, seeded and chopped
1/4 ts Salt
1/4 ts Pepper
1/2 c 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.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: TURKEY PICCATA
Categories: Poultry, Italian, Kump
Servings: 6
1 c Flour
Salt
Freshly ground pepper
1 1/2 lb Turkey cutlets
9 tb Unsalted butter
1 Lemon
3 tb Minced parsley
SEASON FLOUR with salt and pepper. Dredge turkey cutlets in seasoned flour.
Heat a heavy-bottomed skillet. Place 8 tablespoons of butter in skillet and
when its foam has subsided, add turkey. Saute several minutes on each side
(depending on the size and thickness of turkey) until done. Remove turkey
and keep warm.
TO MAKE A SAUCE: Add 1 tablespoon fresh butter to hot pan, then a squeeze
of fresh lemon juice. Reduce slightly, stirring, over high heat. Season to
taste and pour over cutlets. Garnish with parsley.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: TUSCAN BEAN SOUP
Categories: Soups, Italian, Kump
Servings: 6
1 lb Dried white kidney beans; OR
4 cn Cannellini beans (20 oz ea)
6 oz Pancetta or very lean bacon,
- finely diced
1/4 c Olive oil
1 c Finely chopped red onion
1 c Finely chopped celery
1 tb Minced fresh sage; -=OR=-
1 ts -Dried Sage
1 ts Salt
1 ts Pepper
1 1/2 qt Chicken stock
2 c Ditalini
-or any short tubular pasta
1 ts Salt
2 tb Minced parsley
Freshly grated Romano cheese
-=OR=- Parmigiano cheese
IF USING DRIED BEANS, soak overnight in 5 cups of water. Drain beans and
place in a large pot. Add 10 cups cold water, cover and bring to a boil.
Simmer beans and cook until tender, about 1 hour. In an 8-quart pot, saute
the pancetta in olive oil until soft. Add onion and celery and saute,
stirring, about 5 minutes. Add sage, 1 teaspoon salt and pepper. Add
chicken stock, cover and bring to a boil. Drain the beans, add to soup,
cover and simmer 30 minutes. Cook pasta in 4 quarts boiling water with 1
teaspoon salt until al dente. Drain and add to soup. Stir in minced parsley
before serving and sprinkle with grated cheese.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: VEAL MARSALA
Categories: Meats, Italian, Kump
Servings: 6
2 lb Veal scaloppine
1/2 ts Salt
1/8 ts Pepper
3 tb Butter
3 tb Beef stock
1/3 c Marsala wine
SPRINKLE VEAL WITH SALT AND PEPPER. Heat butter in a saute pan and brown
veal, a few pieces at a time, 2-3 minutes on each side. Remove veal from
pan and keep warm. Add stock and Marsala to the pan and boil 1-2 minutes,
stirring to incorporate all browned bits. Pour sauce over veal and serve.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: TURKEY OR CHICKEN TETRAZZINI I.E.S.JJGF65A
Categories: Turkey, Chicken, Italian, Sauces
Servings: 8
1/2 c BUTTER
1/8 ts PEPPER
1/2 c CANED SICED MUSHROOMS
8 oz PACK OF PASTA
1/4 c FLOUR
3 c Sliced turkey or chicken
2 c CHICKEN / TURKEY BROTH
1 c LIGHT CR.OR EVAP.MILK
1 c SHREDDED SHARP CHEDDAR
1 ts SALT
MELT BUTTER IN SKILLET AND ADD MUSHROOMS AND COOK FOR 2 MINUTES.ADD
FLOUR,BROTH,CREAM,SALT,PEPPER.COOK OVER LOW HEAT,STIRRING UNTIL
THICKENED.BUTTER A 2 QUART CASSEROLE DISH,IN A LARGE BOWL MIX TURKEY AND
MUSHROOM CREAM MIXTURE TOGETHER WITH SPAGHETTI.PUT 1/2 OF THE CHEESE IN WI
THIS MIXTURE.PUT INTO CASSEROLE DISH AND SPRINKLE REST OF CHEESE ON
TOP.BAke IN 400 DEG. OVEN FOR 20 MINUTES OR UNTIL HOT AND BUBBLY.CAN BE
MADE IN ADVANCE AND FROZEN.YIELD 8 SREVINGS.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: TURKEY MUFFALETTA I.E.S.JJGF65A
Categories: Turkey, Italian, Sandwiches
Servings: 4
1 c STUFFED GREEN OLIVES
CHOPPED
1 tb RED WINE VINEGAR
1/4 c CHOPPED PARSLEY
2 MEDIUM RIBS CELERY FINELY
CHOPPED
1/4 c OLIVE OIL
1/2 ts ITALION SEASONING
1 SMALL SWEET RED PEPPER OR
7 oz JAR ROASTED RED PEPPERS
FINELY CHOPPED
1/8 ts CRUSHED RED PEPPER
1 LARGE ROUND ITALIAN BREAD
OR 4 CRUSTY ROLLS
2 CLOVES GARLIC MINCED
8 SLICES COOKED TURKEY 1 LB.
1 tb CAPERS,COARSELY CHPD
4 oz PROVOLONE CHEESE
MIX WELL OLIVES, CELERY, SWEET RED PEPPERS, GARLIC, CAPERS, VINEGAR,
PARSLEY, OLIVE OIL, ITALIAN SEASONING & RED PEPPERFLAKES IN MEDIUM BOWL.
COVER AND REFRIGERATE AT LEAST ONE HOUR,PREFERABLY OVERNIGHT. CUT BREAD
INHALF LENGTHWISE.SCOOP OUT ABOUT HALF OF SOFT CENTER FROM BOTH THE TOP AND
THE BOTTOM.BRUSH BREAD WITH SOME OF THE OLIVE SALAD MARINADE.PLACE TURKEY
SLICES ON BOTTOM OF BREAD.SPOON OLIVE SALAD OVER TURKEY.PLACE CHEESE ON TOP
AND PRESS BREAD FIRMLY OVER FILLING.CUT INTO WEDGES TO SERVE. MUFFALETTA
CAN BE MADE UP TO FOUR HOURS AHEAD,WRAPPED TIGHTLY IN PLASTIC WRAP AND
REFRIGERATE.BREAD WILL SOAK UP DRESSING,GIVING A NEW BUT WONDERFUL TEXTURE
TO SANDWICH.MAKES FOUR SERVINGS.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Spaghetti with Superb Meat Sauce
Categories: Italian, Pasta, Main dish
Servings: 16
3 lb Beef roast; (round, chuck o
-r rump)
3 ts Salt
1/4 c Flour
1/4 c Olive oil
2 c Hot water
1/4 ts Garlic powder (i use 3 garli
-c cloves, crushed)
1 ts Onion powder (i use 1 med. o
-nion, diced)
2 Bay leaves
1 ts Celery salt
1 ts Black pepper; freshly groun
-d, of course
2 ts Sugar
1/2 ts Red pepper; crushed
1 ts Season-all
1/4 ts Msg
1/2 ts Oregano leaves
1/2 ts Basil leaves
1/2 ts Parsley flakes
1/2 ts Rosemary leaves; crushed
1/8 ts Nutmeg
4 cn Tomato paste; (6 oz.)
1 qt Water
1 Red wine; dry
1/2 c Ripe olives; sliced
1 c Mushrooms; sliced
8 Anchovy fillets; mashed (op
-tional)
Spaghetti
Parmesan cheese; grated
Fat grams per serving: Approx. Cook Time: 5:00 Season
roast with salt; dredge with flour. In Dutch oven brown slowly on all
sides in hot olive oil. Add hot water; cover and cool slowly 3 hours or
until meat almost falls apart. Tear into small pieces with fork. Add
remaining ingredients except spaghetti and cheese. Cover tightly and
simmer 2 hours longer, stirring occasionally. Remove cover and continue
cooking until sauce thickens to desired consistency. Cook spaghetti
following directions on package, allowing 1 pound for 4 servings. Ladle
sauce over spaghetti. Top with cheese.
Makes about 3-1/2 quarts sauce, enough for 4 pounds spaghetti. NOTE: Since
you may not need such a large quantity of spaghetti, freeze extra sauce in
half-pint, pint or quart freezer jars and use as needed.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: BAKED PEACHES FROM THE PIEDMONT
Categories: Fruits, Desserts, Italian, Malgieri
Servings: 8
6 Ripe peaches
1/3 c Sugar
8 Italian macaroons; crushed
-such as Amaretti di Saronno
1 Egg yolk
4 tb Unsalted butter; melted
Try this with white peaches, if available, for a subtle variation on the
original.
PREHEAT THE OVEN TO 350F and set a rack in the middle level. Rinse, halve
and pit the peaches. Puree 2 of the peach halves in a food processor. Place
the puree in a bowl and add the sugar, crushed macaroons and the egg yolk.
Cover each peach half with this filling and place the peach halves in a
buttered baking dish. Sprinkle the remaining butter over the peaches and
bake for about 30 minutes, until the peaches are baked through and the
filling is a deep golden color. Serve hot or at room temperature.
NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: BISCOTTI ALL'ANICE
Categories: Cookies, Italian, Malgieri
Servings: 48
3 Eggs
2 ts Anise extract
3/4 c Sugar
1 pn Salt
1 1/2 c All-purpose flour
1/4 c Cornstarch
1/2 ts Baking powder
PREHEAT OVEN TO 350F. Combine the eggs, extract, sugar and salt in a mixing
bowl or the bowl of an electric mixer and whip with a hand mixer set at
high speed or in a heavy duty mixer fitted with the whip. Continue whipping
until the mixture is very light and increased in volume, 6-7 minutes. While
the egg mixture is whipping, combine the flour, cornstarch and baking
powder and stir to mix. Remove the whipped eggs from the mixer and sift
over the flour mixture in three additions, folding it in after each
addition with a rubber spatula. The batter will lose most of its air and
become rather stiff. Pipe the batter, using a pastry bag with a 3/4-inch
opening, but no tube, onto a jelly roll pan lined with parchment paper or
buttered wax paper. Pipe two logs about 1 1/2 inches wide and the length of
the pan. Bake the logs about 20 minutes, until they are well risen and
golden. Remove from oven and place logs on a cutting board to cool about
10 minutes. Using a sharp, serrated knife, slice the logs diagonally at
1/2-inch intervals. Place the biscotti cut side down on the pan and return
them to the oven for about 10-15 minutes, until they color lightly on the
cut surfaces. Cool the biscotti on the pans and store them in a tin between
layers of wax paper.
NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: BISCOTTI NAPOLETANI
Categories: Cookies, Italian, Malgieri
Servings: 60
2 c All-purpose flour
3/4 c Sugar
3/4 c Almonds, whole, unblanched
-finely ground
1/2 ts Bicarbonate of ammonia; -OR-
1/2 ts - Baking powder _AND_
1/2 ts - Baking soda
1/2 ts Cinnamon
3/4 c Almonds, whole, unblanched
1/3 c Honey
1/3 c Water
Be careful with the first baking of these biscotti. Even though they are
baked a second time after being cut, if they do not bake sufficiently the
first time, the biscotti will have a hard, heavy core.
PREHEAT OVEN TO 350F. Combine all ingredients except honey and water in a
mixing bowl and stir a minute or 2 to mix. Add the honey and water and stir
until a firm dough forms. Remove dough from bowl and divide in half. Roll
each half into a log about 15 inches long. Place both logs, well apart, on
a jelly roll pan lined with parchment or buttered wax paper. Bake about 30
minutes, until well risen, firm and a dark golden color. Remove from oven,
cool logs slightly and place on a cutting board. Slice the logs diagonally
at 1/2-inch intervals. Return the cut biscotti to the pan, cut side down,
and bake an additional 15 minutes, until lightly colored and dry. Cool on
the pan. Store in a tin--they keep well.
NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: CROSTATA DI FICHI E LAMPONI
Categories: Desserts, Italian, Malgieri
Servings: 10
MMMMM----------------------PASTA FROLLA SEMPLICE---------------------------
MMMMM------------------------SIMPLE SWEET DOUGH-----------------------------
1 c Flour
1/4 c Sugar
1 pn Salt
1/4 ts Baking powder
1/4 c Butter
1 lg Egg
MMMMM-------------------------CREMA FRANGIPANE------------------------------
MMMMM-----------------------ALMOND CREAM FILLING----------------------------
1/4 lb Almond paste
1/4 c Sugar
1 Egg yolk
4 tb Soft butter
1 Egg
3 tb Flour
12 Ripe figs
- peeled and quartered
1/2 pt Raspberries
Confectioners' sugar
- for finishing
FOR THE DOUGH: Preheat oven to 350F. Combine dry ingredients in bowl of
food processor and pulse several times to mix. Cut butter into 8 pieces and
distribute evenly over dry ingredients in work bowl. Pulse until very
finely powdered. Add egg and continue to pulse until dough forms a ball
that revolves on blade. Remove dough, press into a disk, wrap and chill.
FOR THE ALMOND FILLING: Combine almond paste, sugar and yolk and beat by
machine until smooth. Beat in butter, scrape bowl and beaters and beat in
egg. Continue beating until light. Stir in flour. Roll dough on a floured
surface and line a 10-inch tart pan. Spread filling evenly in pan. Bake
about 40 minutes, until crust and filling are baked through. Cool on a
rack. To finish the crostata, arrange the fig quarters, cut side up, in
concentric rows, on the baked almond filling. Lace the raspberries here and
there between the figs and in the center of the tart. Just before serving,
dust with the confectioners' sugar.
NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Concia (marinated Eggplant)
Categories: Vegetables, Appetizers, Jewish, Italian, My
Servings: 1
Zucchini
Olive oil
Garlic; minced
Basil, fresh; shredded
-salt
-pepper
Wine vinegar
An ancient Roman Jewish dish No quantities are given "as they are not
important; Concia can be prepared to be more less piquant, according to
taste, by increasing or decreasing the quantity of herbs and spices. It
freezes beautifully in a tightly closed container, but it must be used
within a few days if stored in the refrigerator or after thawing, being a
rather perishable food. Eggplant was also prepared as Concia in Rome, but
its texture is less desirable than eggplant.
Trim off the ends of the zucchini; then cut each one in half; slice each
half thinly lengthwise and place slices on paper towel to dry for several
hours or overnight. Fry in hot olive oil in a single layer until golden
brown on both sides. Arrange in layers in glass, plastic or porcelain
container and season each layer with small amounts of garlic, basil, salt
and pepper, and a sprinkle of vinegar. Cover the container and store in the
refrigerator at least several hours before using. The flavour will be
enhanced if you turn the Concia as a block inside the container a few times
while it is marinating to allow the juices to seep through.
Source: _Classic Cuisine of the Italian Jews_
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Minestra Di Riso Per Pesach
Categories: Soups, Jewish, Italian, Holiday, My
Servings: 8
2 Chicken breast halves
-boneless
1 Egg; slightly beaten
1/4 c Matza meal*
2 ts Broth or;water
1/2 ts -salt
1 ds Cinnamon or nutmeg
2 1/2 qt Chicken broth
1/2 c Rice;uncooked
8 Eggs, small;hard boiled
Passover Chicken Soup with Rice *matza meal is available at some
supermarkets and Jewish grocery stores
"I did not learn of the traditional matza ball soup served during the first
two nights of Passover until I came to this country. Our classic soup was a
chicken soup with rice to which were added balls of chicken breast and
whole immature eggs (which are still at the stage where the outer shell and
white have not yet formed; they are perfectly round and vary from less than
1" to less than 1 mm in diameter.) It was a beautiful soup to look at, with
the white rice, the golden meat balls, the orange eggs (from chickens
raised on private farms ...)...Here in America I could never find immature
eggs, so I replace them with hard boiled egg yolks.
Grind or finely chop the chicken broth. In a bowl, combine the beaten egg
with matza meal and 2 Tbsp of water or broth. Mix well; add ground chicken,
salt, spices and mix well again. Set aside to rest in the refrigerator for
at least 15 minutes. Shape the mixture into tiny balls, no larger than the
egg yolks. Bring the broth to a boil; add rice, chicken balls and cook,
covered for 15-20 minutes. Peel eggs, discard whites and place one hard
boiled egg yolk in each of the eight bowls. Pour the soup over the egg
yolks and serve immediately.
Source:_Classic Cuisine of the Italian Jews_
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: How To Clean Artichokes- Roman Jewish Style
Categories: Vegetables, Jewish, Italian, My
Servings: 1
-cold water
2 Lemons
Artichokes
Source: _The Classic Cuisine of th0e Italian Jews_ by Edda Servi Machlin
" The ancient Roman Jews devised a brilliant technique for cleaning
artichokes for their renown Carciofi alla Giuida. The curious thing is that
when I lived in Italy no one, including Jews from other parts of the
country knew how to clean artichokes the way the Roman Jews did...
Have a large bowl at hand, containing cold water and the juice of two
lemon with the four halves of the rind. Keep the artichokes in another bowl
of cold water while you are working on them. Take one artichoke at a time,
drain it, and pull off and discard the smallest outer leaves. Holding the
artichoke with its bottom toward the little finger of your hand, tilt the
top away from you, and holding a small sharp knife tightly with your right
hand, insert its tip, one leaf deep, into the tender, lighter part of the
leaves. Keeping your right hand steady, slowly rotate the artichoke with
your left hand so the bottom moves in a clockwise direction, and cut upward
in a spiral. The tough part of each leaf will fall off, while the tender
edible part remains attached. Peel the green layer off the bottom and stem,
and then drop the trimmed artichoke into the lemon juice until you are
ready to cook. This operation requires some practice; you will know if you
have mastered this technique when the artichoke thus cleaned looks more or
less like the one you started with, only smaller and whiter.
If you are not ready to use the artichokes immediately after you have
cleaned them, try to keep them completely submerged in lemon water. This is
not easy. Artichokes are very buoyant and float to the surface making it
difficult to keep them covered. An inverted plate, just a bit smaller in
diameter than the bowl, place over the artichokes, will keep them below the
surface. Another way is to crowd them inside a glass jar and cover them
with the lemon water. If you plan to leave them at this stage for more than
a hour or so, you must refrigerate them, but it is not advisable to keep
artichokes this way for more than a few hours. Lemon is used to prevent
discolouration; on the other hand, the lemon will cause the artichokes to
spoil very quickly."
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Artichokes Jewish Style
Categories: Jewish, Italian, Vegetables, My
Servings: 6
12 Artichokes; medium, fresh
2 Lemons; juice and rinds
2 tb -salt
1 ts -pepper; freshly ground
3 c Olive oil
Carciofo All Guidia To quote the author, "This is the most famous of all
Italian Jewish foods. It originated with the Roman Jews, and owes its fame
to having been served at a restaurant in the Roman ghetto where it was
discovered and quickly adopted by connoisseurs of excellent food all over
Europe. Utimately it found its way into many Italian cookbooks, My mother,
a Jewish woman who was born and raised in Rome, prepared especially
delicious Carciofi all Guidia (better than you could find in any
restaurant!). I watched her prepare them, and have prepared them myself,
practically all my life. Here in my mother's technique in detail"
Trim the artichokes as detailed in "How to clean artichokes- Jewish style"
and keep them in lemon water till you are ready to use them. "Drain the two
artichokes and, holding one in each hand by the stem and bottom, gently hit
the leafy parts against each other until the leaves of one open up a
little. Place the opened artichoke, bottom up, on a board or a working
surface. Drain another artichoke from its bath and repeat what you did with
the first two, and line up the one that opens next to the last one.
Continue until all the artichokes are opened up. The last one will have to
be tapped against the board. In a small bowl, combine salt and pepper. Take
one artichoke at a time and sprinkle all over, including between the
leaves, with salt and pepper mixture. Heat the oil in a deep earthenware or
similar saucepan. Cook as many artichokes at a time as fit in one layer
over moderate heat for 20 to 25 minutes, or until the bottoms and the sides
are well browned. During the cooking period, sprinkle some cold water over
the artichokes to produce steam, so that the inside will be cooked, too. To
do this the authentic way, have a bowl containing cold water near the
range. Dip your closed fist in the water and then open it forcefully over
the roasting artichokes. Repeat sprinkling several times. When all the
artichokes are done, transfer them to a plate, bottom side down to keep the
moisture in.* Pick them up at the bottom with a fork and dip them, one by
one in the hot oil again, pressing the leaves to the bottom of the pan. The
artichokes will open up like roses and the leaves will become golden and
crisp. Serve immediately.
NOTE: Although traditionally Carciofi alla Giudia are served piping hot,
they are delicious at room temperature.
*Up to this point you may prepare the artichokes several hours ahead of
time and keep them, bottom side down, so that they do not lost their
moisture. Should they become too dry, sprinkle some cold water on them when
reheating and press the leaves down against the bottom of the pan.
Source:_The Classic Cuisine of Italian Jews_
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Golden Fried Artichokes
Categories: Jewish, Italian, Vegetables, My
Servings: 6
12 Artichokes, small;tender
2 Lemons; juice & rinds
1 c Flour
2 Eggs
2 Egg yolks
-salt
1 Lemon;cut lengthwise into
-6 wedges
Carciofi Dorati E Fritti To quote the author, "The reason why these fried
artichokes are called dorati (golden) is that they are dipped in beaten
eggs before frying...eggs from chickens raised on farms have yolks of a
much richer color than the eggs on finds in the market today, and food
dipped in eggs acquire a golden color...The best artichokes for this dish
are the very best fresh and tender ones which have no choke at all and
require only a very short cooking time." Prepare artichokes as directed in
"How to clean artichokes - Jewish styles"."Cut in half lengthwise and cut
each half into 3 wedges,; keep them in this acidulated water (lemon water)
for no longer than 15 minutes. Drain and pat dry with paper towels. Dredge
with flour and shake to remove excess. Beat the eggs yolks together. Heat
the oil in a small frying pan. Dip artichokes in beaten egg and fry, a few
at a time, in moderately hot oil till lightly browned on all sides.
Sprinkle with salt, garnish with lemon wedges, and serve immediately.
Source:_The Classic Cuisine of the Italian Jews_
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Rice With Artichokes
Categories: Jewish, Italian, Rice, Vegetables, My
Servings: 6
6 Artichokes;medium: -OR
4 -Artichokes; large
1/2 c Olive oil
3 ts -salt
-freshly ground black pepper
3 c -cold water
1 1/2 c Rice; short grained;Arborio
-is best
Risotto Coi Carciofi To quote the author," In Pitigliano it was
traditionally served during Passover*, when artichokes are in season and
tender". *"Other differences (between Italian Jews and Ashkenazic Jews)
stem from the fact that some foods are not considered kosher by the
Ashkenazim are permitted by the Italkim or Sephardim and vice versa. For
example, rice, which was a staple for us at Passover, is considered
chamtaz, or leavened food, by the Ashkenazim, whereas chocolate, cheese,
and other milk products, so widely used by the American Jews during
Passover, were absolutely forbidden for us, because we considered them to
be chametz."
Trim artichokes; remove any choke and slice very thin. Heat oil thoroughly
in a large skillet and add the artichoke slices. Season with 2 teaspoons
salt and pepper to taste. Cook over high heat, stirring frequently , for
approximately 5 minutes. Lower heat to medium and cook, stirring
frequently, another 10 minutes. Bring 3 cups of water with 1 tsp salt to a
boil. Add rice and cook, covered, for 12 to 15 minutes. Add to skillet with
artichokes and stir to combine. SERVES: 6
Source:_The Classic Cuisine of the Italian Jews_
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Stuffed Celery
Categories: Jewish, Italian, Vegetables, My
Servings: 1
1 Celery bunch; large
-salt
1 sl Bread; stale
1 lb Ground beef; lean
3 Eggs
2 tb Parsley, Italian;fresh
-chopped
-black pepper,freshly ground
1/2 c Flour; unbleached
Olive oil
1 Garlic clove;minced
1 1/2 c Tomatoes; peeled -OR-
1 1/2 c -Tomatoes;canned
Sedani Ripeni To quote the author, "This is another of the stuffed
vegetable dishes that were originally created to go with couscous, but they
are so popular that they have earned the status on their own as a main
dish."
Place bread, covered by water in a a small saucepan and let it soak for 5
minutes. Drain excess water, place saucepan over high heat and cook,
stirring till bread has become a pap, the consistency of cooked cereal.
Separate celery stalks and remove stringy fibers. Cut into 36 2 1/2 inch
pieces. Place in a saucepan with 1 tsp salt. Add water to cover, bring to a
boil and cook, covered for 25 to 30 minutes. Drain and let cool.
Place cooked bread and meat in a bowl. Add 1 egg, 1 Tbsp parsley, 1 tsp
salt and1/8 tsp pepper. Mix well to combine. Divide into 18 small balls.
Place 1 ball between two pieces of celery and press so that they hold
together. Roll in flour and lay on a piece of wax paper. Continue until all
the meat and celery have been used.
Beat the remaining eggs with a pinch of salt. Heat 1/2 cup oil in a frying
pan; dip stuffed celery in beaten eggs and fry until golden on all sides.
Place in a large skillet in a single layer. Add garlic, tomatoes, 3 Tbsp
oil, remaining parsley and small amounts of salt and pepper. Place over
medium heat and cook, covered for 25 to 30 minutes. SERVES: 4-6
Note: You may prepare stuffed celery a day ahead of time. Reheat a moment
before serving, it actually tastes better than when served immediately
after cooking.
Source:_The Classic Cuisine of the Italian Jews_
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Zucchini Pudding
Categories: Jewish, Italian, Vegetables, My
Servings: 1
1 Onion; medium, minced
Olive oil
3 1/2 lb Zucchini;green or yellow
1 Carrot;small, peeled &
-grated or finely chopped
3 Basil leaves;fresh,shredded
-OR-
1 ts -Basil; dried
1 tb Parsley,Italian;coarsely
-chopped
1 ts -salt
1/4 ts -pepper, freshly ground
4 tb Parmesan;freshly ground(opt)
2 Eggs;slightly beaten
1/2 c Bread crumbs; fine, dry
Sformato di Zucchini
In a large pot over low heat, cook the onion with 3 Tbsp of oil.
Trim zucchini at both ends and wash thoroughly. Dice and add to onion.
Add carrot, basil, parsley, salt and pepper; cook over low heat, covered
for 30 minutes to 1 hour, stirring occasionally. (Cooking time depends on
freshness of zucchini.) If it becomes necessary, add a tablespoons of water
and continue to cook, stirring until excess moisture has evaporated.
Remove from heat, add the cheese and stir to combine. After mixture has
cooked a bit, add the eggs and eggs and stir vigorously. Pour into an oiled
oven-proof dish sprinkled with bread crumbs and oil and bake in a 450F oven
for 20 to 30 minutes or until top is nice and brown. SERVES: 6-8
Source:_The Classic Cuisine of the Italian Jews_
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Haman's Ears
Categories: Desserts, Jewish, Italian, Holiday, My
Servings: 1
2 Eggs
2 Egg yolks
1/4 c Sugar
1/2 ts -salt
1 ts Lemon rind;grated
3 tb Olive oil
1/2 ts Vanilla extract
2 tb Rum or brandy
2 1/2 c Flour, unbleached
1 c Oil; olive or otherwise for
-frying
-Confectioner's or icing
-sugar
Orecchi di Aman "For the Italian Jews orecchi di Aman are as synonymous
with the festival of Purim as the Hamantaschen are for the Ashkenazim."
In a small bowl, beat the eggs, egg yolks with the sugar, lemon rind, olive
oil, vanilla extract and rum. Gradually add enough flour to make a rather
soft dough. Turn out onto a floured working surface and knead for 2 or 3
minutes. Roll very thin. With a pastry cutter or sharp knife, cut into
strips 1 inch x 4 to 7 inches. Slowly heat the oil in a small saucepan.
(Oil is at the right temperature when a small piece of dough drops into it
floats and begins to sizzle.) Fry a few strips at a time, twirling them to
give them odd shapes until they are lightly golden. (Tie the longer pieces
into a knot before frying them.) Drain and place on a paper towel. When all
the ears are done, transfer to a large serving dish, sprinkling each layer
with confectioner's sugar (through a sieve). YIELDS: 2 to 3 dozen
Source:_Classic Cuisine of the Italian Jews_
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: HERBED FOCACCIA
Categories: Breads, Italian, Processor
Servings: 8
1 pk Dry yeast
1 ts Sugar
1 c Warm water (105-115F)
2 1/3 c Bread flour
1/3 c Cornmeal
1 1/4 ts Salt
1/2 c Light-tasting olive oil
2 lg Garlic cloves; minced
1 ts Dried rosemary
1 ts Dried basil
1 ts Dried oregano
Kosher salt
1 tb Fresh chives, snipped
1 tb Fresh parsley, minced
1 tb Red pepper flakes
A small amount of cornmeal gives this focaccia--a flat bread--a perfect
texture for improvised open sandwiches. You might start with thinly sliced
salami and cheese.
PREHEAT OVEN TO 450F. Fifteen minutes before baking focaccia, put rack in
center of oven. If you have 2 ovens, preheat both; otherwise bake focaccias
in sequence, one after the other. Generously oil 2 large baking sheets,
preferably black steel. Stir yeast and sugar into warm water. Let stand
until foamy, about 5 minutes. Mix flour, cornmeal and salt in food
processor fitted with metal blade (can also be kneaded with mixer dough
hook or by hand). Turn on processor. Slowly pour yeast mixture through feed
tube. Also pour 2 tablespoons oil through. Process until dough cleans
inside of work bowl but is still moist. If it sticks, add a little flour;
if it's dry, add a little water. Once dough is moist but not so wet that it
sticks to sides of bowl, process until uniformly kneaded, elastic and
supple, about 40 seconds. Transfer dough to large plastic food bag, squeeze
out air and seal at top, allowing room for dough to expand. Let dough rise
in warm spot until doubled, about 1 hour. Punch down; use immediately or
refrigerate overnight. Combine remaining 6 tablespoons oil, garlic and
dried herbs. Gently heat until warm (not hot) on stove top or microwave
oven. Divide dough in half. Let rest 5 minutes. On floured board, roll each
piece into about a 12-inch round. Transfer to prepared baking sheets. Prick
surface with fork. Brush with oil mixture, including edges. Sprinkle with
Kosher salt. Bake, one at a time, until very lightly browned around edges
only, about 8-10 minutes. Do not overbake. Check after 2 minutes in oven;
prick any air pockets with fork. Brush with any remaining oil, including
edges. Sprinkle with fresh herbs and pepper flakes. Can be baked in advance
and frozen. To do so, cool completely, freeze and then wrap airtight. Let
thaw in wrapping. To reheat, place in cold oven and set at 300F. Bake until
hot, about 5-7 minutes. Cut into wedges and serve hot. Yield: 2 12-inch
rounds.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: ASPARAGI FRITTI AL PROSCIUTTO
Categories: Vegetables, Italian, Maresca, Darrow
Servings: 4
16 Fat asparagus spears
- washed and trimmed
- (See NOTE)
1 ts Salt
6 tb Butter
2 Eggs; beaten together
Flour; for dredging
16 sm Slices prosciutto
1 tb Cooking oil
COOK ASPARAGUS IN BOILING salted water until barely tender, about 10
minutes. Drain in a colander, spray with cold water, and pat dry. Lay
asparagus out on a platter. Melt 3 tablespoons of butter and drizzle it
over asparagus spears. Put beaten eggs on one plate and flour for dredging
on another. Heat remaining butter and oil in a skillet. Wrap each asparagus
spear in a slice of prosciutto. Roll them in flour (brush off excess), dip
in egg, and saute them until golden, about 2 minutes to a side. Drain on
paper towels and serve hot.
NOTE: If there are no fat asparagus, use twice as many skinny ones; cook a
few minutes less and roll 2 spears in each slice of prosciutto.
TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: GELATO DI CAFFE
Categories: Ice cream, Desserts, Italian, Maresca, Darrow
Servings: 8
2/3 c Sugar
4 c Yolks
1 c Milk; at room temperature
4 tb Instant espresso powder
1 c Whipping cream
BEAT SUGAR AND EGG YOLKS together until pale yellow and very thick. Slowly
add milk, beating gently to avoid a build-up of foam. Stir in salt.
Transfer mixture to the top of a double boiler with an inch of boiling
water in the bottom half. Regulate heat so water remains at a low boil, and
stir continuously 8 minutes. Custard will thicken enough to coat the spoon,
and surface foam will disappear. Immediately remove top of double boiler
and set it in a large bowl of cold water. Stir 2 minutes to cool custard
somewhat. Then transfer it to a bowl and add espresso powder, stirring to
dissolve it thoroughly. Cover and set in refrigerator to chill thoroughly.
Also chill whipping cream. When ready to proceed, whip cream into soft
peaks and stir it into coffee custard. Transfer mixture to ice cream
machine and freeze according to machine's directions.
Makes 1 Quart
TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: QUAGLIE AL FORNO
Categories: Poultry, Italian, Maresca, Darrow
Servings: 4
8 Quails, about 4 oz apiece
8 sl Blanched bacon
-(or Italian-style pancetta)
3 tb Butter
3 Fresh or dried sage leaves
Salt
Freshly ground black pepper
1/3 c Dry white wine
PREHEAT OVEN TO 400F. Rinse quails and pat them dry with paper towels. Lay
a round of pancetta over breast and thighs of each bird and tie securely
with string. Melt butter in an oven-proof casserole just large enough to
hold quails. Add sage leaves and quails. Brown them over medium heat 3-to-4
minutes on each side. Sprinkle with salt and pepper, and pour on the wine.
Set casserole in oven and bake 20-to-25 minutes, until tender, turning
quails once after 10 minutes. Remove strings and serve in a heated dish.
TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: RIGATONI ALLA CARBONARA
Categories: Pasta, Italian, Maresca, Darrow
Servings: 4
3 oz Pancetta
1/4 c Chopped onion
1 sm Dried red chile
3 tb Butter
3 tb Olive oil
4 Eggs
1/2 c Grated Parmesan cheese
1/2 c Grated pecorino
1 tb Salt
1/2 ts Salt
Freshly ground black pepper
1 tb Chopped parsley
1 lb Imported Italian spaghetti
FINELY DICE THE PANCETTA and saute it gently with the onion and chile in
the butter and olive oil until pancetta is rendered and the onion soft,
about 10 minutes. Discard chile. Beat the eggs with the 2 cheeses, 1/2
teaspoon salt, several grindings of black pepper and the parsley. Bring
4-to-5 quarts of water to the boil. Add 1 tablespoon salt and put in the
pasta. When pasta is still slightly underdone, drain it and add it to the
pan with the pancetta. Over low heat, toss thoroughly to coat the pasta
with the oil and butter. Off heat, stir in the egg-cheese mixture and toss
vigorously. Serve at once.
TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: RISOTTO WITH SAUSAGE
Categories: Italian, Main dish, Maresca, Darrow
Servings: 4
3 Links parsley/cheese sausage
-=OR=-
1/2 lb - Luganega sausage,
- (commercially made)
1 qt Meat broth
1/3 c Finely chopped onion
3 tb Butter
2 tb Dry white wine
1 1/2 c Arborio rice
3/4 c Grated Parmesan cheese
Salt
Freshly ground black pepper
REMOVE THE CASINGS from the sausage and break up the sausage. Bring the
broth to a simmer. In a casserole, soften the chopped onion in half the
butter. Add the sausage meat and brown it. Raise heat, sprinkle on the
wine, and let it evaporate. Add the rice, stirring to coat all the grains
with the fat. Saute 1 to 2 minutes. Reduce heat to medium-low and start
adding broth, a ladleful at a time. Stir often and add more broth only as
the rice begins to dry out. Cook for 35 to 45 minutes, or until the rice is
al dente and has absorbed almost all its liquid. (If you run out of broth
before then, use boiling water.) Stir in the remaining butter and all the
grated cheese. Taste for salt and pepper. Serve at once.
TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: SALTIMBOCCA ALLA ROMANA
Categories: Italian, Main dish, Maresca, Darrow
Servings: 4
8 sm Veal cutlets
Salt
Freshly ground black pepper
4 lg Slices prosciutto; halved
8 Sage leaves
3 tb Butter
1 tb Cooking oil
Flour for dredging
3 tb Dry white wine
1/4 Lemon
POUND VEAL CUTLETS to flatten them. Sprinkle with salt and pepper. Lay 1
sage leaf on each piece of veal and top with 1/2 slice prosciutto. Pin
cutlets together with toothpicks. Melt butter with oil in a large skillet.
Lightly flour veal bundles and saute over medium heat 2 minutes to a side
(in two batches, if necessary). Transfer them to a heated dish and remove
toothpicks. Pour wine into skillet. Over high heat, quickly stir and scrape
up browned bits from bottom of pan. Pour sauce over veal, squeeze on lemon,
and serve at once.
TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: SCHIACCIATA AL PROSCIUTTO
Categories: Breads, Italian
Servings: 4
1 ts Active dry yeast
1/4 ts Salt
2 c Flour, approximately
1 Egg
1/2 c Milk; at room temperature
1/4 c Chopped prosciutto
Freshly ground black pepper
1 tb Oil
PREHEAT OVEN TO 425F. Dissolve yeast in 2 tablespoons warm water (125F) in
a small bowl. Stir in 1 tablespoon flour. Cover bowl with plastic wrap and
let sit in a warm place for 1 hour. Put salt and 1 3/4 cup flour in a large
mixing bowl. Break the egg in a measuring cup and add enough milk to make
2/3 cup. Add this to the flour, along with yeast mixture. Mix well, adding
more flour if necessary, to make a soft dough. Add the chopped prosciutto
and 5 to 6 grindings of pepper. Knead briefly. Oil a 10-inch round pan. Wet
hands and press dough into it until entire pan is covered more or less
evenly to a thickness of about 1/4 inch. Cover and leave in a warm place 30
minutes. Bake schiacciata 20 minutes, until crust is golden. Cool on a rack
and serve slightly warm or at room temperature.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: SPAGHETTI ALLA CIOCIARA
Categories: Pasta, Italian, Sauces
Servings: 4
1/2 c Olive oil
3/4 c Drained canned plum tomatoes
- Italian-style
2 Red or green bell peppers
- washed, seeded, and cut
- into 2-by-1/4-in strips
1/4 lb Black olives, pitted
-(oil-cured or Gaeta)
Salt
Freshly ground black pepper
1 lb Imported Italian spaghetti
2 tb Grated pecorino romano
HEAT OLIVE OIL in a nonreactive skillet. Add tomatoes, peppers, olives, 1/2
teaspoon salt and several grindings of pepper; mix well. Cover and cook
over medium heat 10 minutes, stirring occasionally. Off heat, set sauce
aside until pasta is ready. Bring 4 quarts water to a boil with 1
tablespoon salt. Add spaghetti and cook until slightly less than al dente.
Return sauce to a simmer. Drain pasta and add it to sauce. Toss over medium
heat 30 seconds, then add cheese and toss once more. Serve at once.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: TORTA DI NOCCIOLE CON PANNA
Categories: Cakes, Desserts, Italian
Servings: 8
1/2 c Shelled hazelnuts
2 Eggs
6 tb Sugar
1 tb Flour
1 1/4 ts Baking powder
1 pn Salt
1 c Whipping cream
PREHEAT OVEN TO 400F. Butter and flour an 8-inch cake pan. Spread hazelnuts
on a cookie sheet and toast in oven for 5 minutes. Remove them and reduce
oven to 350F. Grind nuts in a blender or food processor to a fine meal.
Beat eggs and sugar together until pale yellow and creamy. Mix in flour,
baking powder, salt and ground nuts. Transfer batter to prepared pan and
bake 20-to-25 minutes, until edges of the cake begin to pull away from the
pan. Cool on a rack and transfer to a plate. Just before serving, whip
cream to soft peaks and spread it over top of cake.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: TORTELLINI WITH CREAM
Categories: Pasta, Side dish, Italian
Servings: 6
4 tb Butter
1 c Heavy cream
48 Tortellini
1 c Freshly grated Parmesan
Freshly ground black pepper
MELT THE BUTTER in a medium-size saucepan; add the heavy cream and heat
through. Cook the tortellini in boiling salted water, then drain them and
place them in a heated serving bowl. Pour the cream-butter mixture over
them and toss thoroughly so that some of the cream is absorbed. Add 1/2 cup
grated Parmesan cheese and a generous quantity of pepper, and toss again.
Pass additional cheese at table.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: TUSCAN BREAD
Categories: Breads, Italian
Servings: 1
1 oz Fresh yeast; -=OR=-
2 pk -Instant dry yeast granules
1 1/4 c Warm water (125F)
2 1/4 c Unbleached white flour
1/4 c Whole wheat flour
IN A LARGE BOWL, DISSOLVE the yeast in the water. Mix the 2 flours and stir
them in to make a soft dough. Knead 10 minutes by hand, or 4 minutes in a
heavy duty mixer with a dough hook. Oil a clean bowl and set the dough in
it, cover tightly with plastic wrap and let rise until doubled in bulk. (In
the traditional warm place, this will take about 2 hours. However, a cooler
temperature will do as long as the dough has enough time to rise, including
overnight in the refrigerator.) If the dough is ready sooner than it is
needed, punch it down and refrigerate it or let it rise slowly again at
room temperature until ready to use. Rub 2 to 3 tablespoons flour into a
lintless dish towel and set the towel on a baking sheet. When the dough has
completed its rising, punch it down, turn it out onto a floured work
surface, and flatten it into an oblong about 8 inches wide, 10 inches long,
and 1/4-inch thick. It will still be very soft, but try to use a minimum of
additional flour in handling it. Roll the dough tight, jelly-roll fashion,
into a cylindrical shape. Flatten this to about 1-inch thick and roll it
again. (This activates the web of gluten that will keep the loaf from
flattening out in the oven.) FOR A ROUND LOAF, tuck both ends of the
cylinder under to meet in the center, pinching to seal them. Roll the dough
around the work surface under your hands, to shape it into a smooth ball
about 5 inches in diameter. FOR AN OBLONG LOAF, roll the dough under your
hands into a fat cigar shape, extending it to about 10 inches in length.
Set the loaf on the floured towel and fold the ends of the towel loosely
around it. Put the covered loaf, on its baking sheet, in a warm place to
rise for 1 hour. Preheat an oven lined with baking tiles to 400F. Have a
water-filled sprayer handy. Slide your hand under the towel, pick up the
loaf, and gently deposit it upside down on the tiles. Spray water into the
oven before closing the door, and spray twice more at 2-minute intervals.
Bake for 50 minutes or until golden brown. The bread should have a hollow
sound when you knock on its bottom.
Makes 1 Loaf
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: WILD MUSHROOM RISOTTO
Categories: Italian, Vegetarian
Servings: 2
3 tb Unsalted butter
4 oz Shiitake mushrooms;
- (or other wild mushrooms),
- stems removed, sliced
4 oz White mushrooms
- stems removed, sliced
Salt
Freshly ground black pepper
2 tb Unsalted butter
1 tb Oil
1/3 c Finely minced onion
1 1/2 c Arborio rice
1/2 c Dry white wine or broth
5 c Broth
1/4 c Mascarpone cheese
-=OR=- Whipping cream
-(or substitute skim milk)
1/4 c Grated Parmesan cheese
1 tb Chopped parsley
You can substitute dried wild mushrooms for the shiitake. Just soak them
for 15-to-20 minutes beforehand (and be sure to add the strained soaking
liquid to the stock).
HEAT BUTTER in small skillet over moderate heat. When it begins to foam,
add mushrooms and cook for 3-to-5 minutes, until soft. Add salt and pepper
to taste. Turn off heat and set aside. Bring the broth to a steady simmer
in a saucepan on top of the stove. Heat butter and oil in heavy 4-quart
casserole over moderate heat. Add onion, saute for 1-to-2 minutes, until it
begins to soften, being careful not to brown. Add rice to butter-oil-onion
mixture. Using a wooden spoon, stir 1 minute, making sure all grains are
well coated. Add wine and stir until completely absorbed. Add simmering
broth, 1/2 cup at a time, stirring frequently. Wait until each addition is
almost completely absorbed (approximately 2 minutes) before adding next 1/2
cup, reserving 1/4 cup to add at the end. Stir often. After approximately
18 minutes (rice should be tender and firm), add 1/4 cup broth, mushrooms,
Mascarpone and Parmesan cheeses and stir vigorously so cheeses melt.
Sprinkle with parsley. Serve immediately.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: ZEPPOLI
Categories: Desserts, Italian, Maresca, Darrow
Servings: 20
2 tb Butter
1 pn Salt
1 c Flour
3 Eggs, whole
1 Egg yolk
Vegetable oil
- for deep frying
1/2 c Confectioners' sugar
As made in Naples for the Feast of San Giuseppe, these crullers are piped
from a pastry bag into ring shapes. After being fried, their centers are
filled with pastry cream and cherry preserves.
PUT BUTTER AND SALT into a saucepan with 1 cup water. Boil until butter
dissolves. Off heat, dump in flour all at once and stir rapidly to mix.
Return pan to medium-high heat and cook, still stirring rapidly, until
mixture is smooth and begins to coat bottom and sides of pan. Remove pan
from heat and, one at a time, add eggs and extra yolk, stirring briskly
until each addition is absorbed. Let mixture cool to room temperature. Put
confectioners' sugar into a brown paper bag. Heat deep-frying oil to 375F.
Using 2 teaspoons, drop in nuggets of dough about the size of a small
walnut. Fry a few at a time for 5-to-6 minutes each. As they cook, the
zeppoli will rise to the surface, turn over when their bottom halves are
golden brown, and finally rupture slightly and puff further as the interior
dough expands. Remove them from the oil when golden brown, firm, and hollow
inside. (Check one from the first batch, and if the interior is at all
soggy, cook the rest longer.) Drain zeppoli briefly on paper towels, then
toss in the bag with confectioners' sugar. Serve at once.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: BRUSCHETTA (HEART-SHAPED GARLIC ROLLS)
Categories: Breads, Italian
Servings: 24
1 c Water
1 c Milk
2 Eggs
2 pk Dry yeast
2 ts Sugar
2 tb Olive oil
5 c Flour, more if necessary
Salt
2 Garlic cloves; crushed
1/4 c Vegetable oil
Combine water, milk, eggs, yeast, sugar and olive oil in large bowl. Mix
well and add half of flour and 2 teaspoons salt. Knead in remaining flour
and 1 teaspoon salt. Knead until dough forms ball. Place in greased bowl
and turn to grease top. Cover and let stand 30 minutes to 1 hour until
doubled. Punch down, turn and let stand again 30 minutes to 1 hour. Punch
down. Roll out dough on floured surface. Cut into heart or other desired
shapes using cookie cutter. Place rolls on generously greased baking sheet.
Combine garlic, vegetable oil and salt and brush over rolls. Bake at 400F
12 to 15 minutes or until golden.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: ITALIAN RUM CAKE
Categories: Cakes, Italian, Roberts
Servings: 10
3 Egg yolks
1 c Sugar
2 1/4 c All-purpose flour
2 c Milk
1/2 Lemon; Grated peel only
1 c Butter; room temperature
4 Eggs
3/4 c Sour cream
1 ts Vanilla extract
1/2 ts Nutmeg
1/4 ts Baking soda
1/4 ts Salt
1/2 c Dark rum
PREHEAT OVEN TO 350F. Beat the yolks and 1/4 cup sugar together in a mixing
bowl and slowly add 1/4 cup flour. Meanwhile, place the milk in a small pot
and bring to the brink of boiling. Slowly pour the milk over the yolk
mixture, then pour the whole thing back into the pot. Place over medium
heat and cook, stirring constantly, until the mixture thickens. Remove from
the heat and mix in the lemon peel. Scrape into a plastic container, cover
and place in the refrigerator to chill. Running your mixer at high speed,
cream butter and remaining sugar together in a mixer fitted with a paddle.
Add the eggs 1 at a time, waiting until the previous 1 has been absorbed.
Add the sour cream and mix until incorporated. Add vanilla, nutmeg, baking
soda and salt. Decrease the speed to medium, add remaining flour and mix an
additional minute. Scrape the batter into a 1-quart round or rectangular
cake pan, leaving 1/2-inch space at the top. Place on the middle rack of
the oven for 50-to-60 minutes. The cake is done when the surface cracks and
a toothpick inserted into the center comes out clean. Remove cake from the
oven and let cool for 15 minutes before unmolding onto rack. When the cake
is completely cool, slice it into 6 layers. Place the first layer on a cake
platter and sprinkle with some of the rum. Cover the layer with some of the
custard mixture. Place the second layer on top of the custard, sprinkle
with rum and cover with more custard. Continue until the cake is assembled.
Lightly spread the custard all over the surface of the cake. Refrigerate
for 2 hours before serving.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Citrus Risotto
Categories: Vegetarian, Kaz, Foreign, Italian
Servings: 2
1/2 tb Olive oil
1 Cloves of garlic
1/2 Onion
3/4 c Short grain rice
1 ts Grated lemon rind
1 ts Grated orange rind
1/8 c Lemon juice
1/4 c Orange juice
1 3/4 c Hot veg. stock or water
1/2 tb Shredded orange rind
1/2 tb Shredded lemon rind
Preparation: crush the garlic clove and chop the onion.
1. Heat the oil in a large pan. Add the garlic and onion and cook
over a low heat for 2-3 minutes. Stir in the rice, making sure
that the grains are well-coated in the oil.
2. Add the grated lemon and orange rind, juices, stock or water.
3. Bring to the boil then reduce the heat to a simmer.
4. Cover and cook for 25 minutes or until the rice is tender.
5. Place the rice on a serving place, garnished with combined shredded
orange and lemon rind.
Serve immediately
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Pasta with Coriander Pesto
Categories: Italian, Vegetarian, Kaz, Pasta, Foreign
Servings: 2
250 g Spinach fettucine
1/2 Bunch of coriander
3/8 c Olive oil
1/8 c Pine nuts
1/2 Garlic clove
1/4 c Grated parmesan cheese
1 tb Poppy seeds
Extra pine nuts
1. Cook the pasta in a large quantity of boiling water until just
tender.
2. While the pasta is cooking was the coriander under cold running water.
Cut away root end of the coriander and discard. Roughly chop the stems
and leaves. Blend the coriander, olive oil, pine nuts, and peeled
garlic clove in a blender or food processor until the mixture is
well combined.
3. Transfer the coriander mixture to a bowl. Stir in the parmesan cheese
and poppy seeds.
4. Drain hot fettucine and mix through the pesto mixture. Place on a
large serving platter, sprinkle with the extra toasted pine nuts
and serve.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Pollo alla Diavola (Devil's Chicken)
Categories: Italian, Poultry
Servings: 4
1 3 - 4 lb chicken
1/2 c Olive oil
2 tb Hot pepper sauce *
2 Lemons, juice only
1 tb Black pepper, freshly ground
1 ts Salt
Pepper to taste
* Tabasco or the like
Using poultry shears, cut the bird open by cutting down the backbone.
Flatten a bit by pounding with your hand so that the chicken is
"butterflied."
Mix the remaining ingredients in a large bowl and marinate the bird for 2
hours.
Grill on a medium-hot charcoal barbecue, skin side down, for 25 minutes.
Turn and cook until the juices run clear, about another 20 minutes. Keep
basting with the remaining marinade.
-- from THE FRUGAL GOURMET COOKS THREE ANCIENT CUISINES, by Jeff Smith
Posted by Hunter Elliot in Intelec Cooking
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: PUGLIESE BREAD
Categories: Bread, Italian
Servings: 4
1/4 c Water
1 1/4 ts Yeast
13/16 c Starter (Biga)
2 1/4 c Water
1 tb Salt
1 ts Salt
7 1/2 c Flour
Mix water and yeast together. Let stand for 10 mins. Add Biga (starter)
and water. Mix until creamy looking. It is not necessary to get rid of
strands of starter that occur.
Add all of the salt. Stir until desolved.
Add flour. Mix 2-3 minutes (electric mixer) or mix 4-5 minutes (by hand).
Dough will just barely pull away from sides of bowl. It should be very
sticky. Adjust water and/or flour as necessary.
Let rise in a lightly oiled bowl for 3+ hours, covered tightly with lightly
oiled plastic wrap. Dough will triple in volume.
Divide dough into four parts.
Roll each part into long strand. Roll up along length, stretching
slightly. Turn dough sideways and roll to long string again. Roll up into
tight ball, tucking to ends under.
Let rise 1 hour, covered with towel.
Pre-heat oven to 450, with pan of water in the oven, about 20 minutes
before baking.
Lightly dust loaves with flour and place on flat cookie sheet.
Caution: The oven will be steamy when opened.
Bake with pan of water for 15 minutes. Remove water pan.
Bake 20 more minutes. Loaf should sound hollow on bottom. On of the best
ways to eat this bread is by rubbing a slice with garlic, or sprinkling
with crushed fresh garlic or garlic powder. Then drizzle virgin olive oil
over the bread. Follow this with a light sprinkle of Parmesan cheese.
Bread dough can be wrapped in plastic at any of the stages before baking
and frozen or refrigerated. Unfreeze and allow to thaw completely. This
seems to work best if done before the rolling of the individual loaves.
If stored in refrigerator, allow ample room, as bread will rise in the
refrigerator!
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MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Biscotti Di Greve ( Orange Almond Biscotti)
Categories: Italian, Cookies, Gifts, Gourmet
Servings: 1
2 c Flour; unbleached, all purp
1 c Sugar
1 ts Baking soda
1/4 ts -Salt
2 Eggs, large
1 Egg yolk, large
1 ts Vanilla
1 tb Orange zest; freshly grated
1 1/2 c Almonds, whole; toasted
-lightly & chopped coarse
MMMMM-----------------------------EGG WASH----------------------------------
1 Egg, large; beaten with
1 ts -Water
From the bakery in Greve, in Chianti, Italy.
In the bowl of an electric mixer, fitted with a paddle attachment, blend
the flour, the sugar, the baking soda and the salt until the mixture is
combined well. In a small bowl whisk together the whole eggs, the yolk, the
vanilla and the zest, add the mixture to the flour mixture, beating until a
dough is formed and stir in the almonds.
Turn the dough out onto a lightly floured surface, knead it several times
and halve it. Working on a large buttered and floured baking sheet, with
floured hands form each piece of dough into a flattish log 12 inches long
and 2 inches wide, arrange the logs at least 3 inches apart on the sheet,
and brush them with the egg wash. Bake the logs in the middle of a
preheated 300F for 50 minutes and them cool on the baking rack for 10
minutes.
On a cutting board, cut the logs crosswise on the diagonal into 1/2 inch
thick slices, arrange the biscotti, cut sides down, on the baking sheet and
bake them, in the 300F oven for 15 minutes on each side. Transfer the
biscotti to racks to cool and store them in airtight containers. MAKES:
about 48 BISCOTTI
SOURCE: Gourmet, December 1992
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MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: POTATO GNOCCHI
Categories: Italian, Side dish, Roberts
Servings: 8
3 lb Boiling potatoes; -=OR=-
5 1/2 c -Mashed potatoes
3/4 c Flour (or more)
5 Egg yolks
1/8 ts Nutmeg
1 ts Salt; or as desired
White pepper; to taste
1/3 c Olive oil
USING UNCOOKED POTATOES, boil them, unpeeled, in salted water until soft.
Or cook them in a microwave according to oven directions or bake in a
conventional oven. Drain boiled potatoes. Peel potatoes when they are cool
enough to handle and puree them through a food mill or potato ricer while
still warm. Do not use a blender or food processor for this because it
excites the gluten in the potato and makes a sticky mess. If using leftover
mashed potatoes, place in a small pot and heat them until they are warm.
Transfer potatoes to a mixing bowl, add the yolks and mix. Add nutmeg,
salt, pepper and 3/4 cup of flour. Knead together and add the remainder of
the flour if necessary, bit by bit, kneading until a slightly sticky
consistency is attained. Lightly dust a work surface with flour. Form the
dough into sausage-like rolls about the thickness of your thumb. Cut into
pieces about 1-inch in length. Using a fork, flatten the pieces so that the
tines leave an imprint in the gnocchi. Keep a glass of water nearby to
clean the fork. Meanwhile, fill a 3-quart pot with salted water and bring
to a boil. Reduce heat so that the water is boiling at a gentle roll. Drop
the gnocchi into the boiling water, about 16 at a time. They will sink to
the bottom but will rise to the surface after a minute or so. Continue to
cook for another 15 seconds. Immediately remove with a slotted spoon to a
colander. Sprinkle with a little olive oil, mix gently and transfer to a
heated platter. Continue until all the gnocchi are cooked. Serve the
gnocchi ungarnished as a side accompaniment to roast meat or poultry.
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