The Step-by-Step Italian cookbook
By Jane Karawek
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About this ebook
A delicious culinary adventure through Italy can be had with 'The Step-by-Step Italian Cookbook.'" This extensive manual includes 100 traditional dishes that have been meticulously prepared and presented with simple, understandable directions. This cookbook delivers a flavor of Italy in every bite, from delicious
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The Step-by-Step Italian cookbook - Jane Karawek
The step-by-step Italian Cookbook
100+ Classic oecipes and Mode of Preparation
Jane Karawek
Copyright © 2024 Jane Karawek
All rights reserved, printed in the United States of America. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of brief quotations embodied in critical articles or reviews.
The step-by-step Italian Cookbook
100 Classic Recipes and Mode of Preparation
INTRODUCTION
ALMOND BISCOTTI
AMARETTO COOKIES
ANGEL HAIR WITH BALSAMIC TOMATOES
ANTIPASTO
ARANCINI DI RISO
ASPARAGI DI CAMPO
ASPARAGUS PASTA COL PESTO
BAKED LASAGNA
BARCHETTA ENDIVIA BELGA E TALEGGIO
BASIC ITALIAN BREAD
BASIC POLENTA
BRACIOLE BALSAMICO
CACCIUCO ALLA LIVORNESE
CALAMARI FRITTI
CALAMARI IMBOTTITI
CANNELLINI BEAN SALAD
CANNELLONI
CANNOLI
CANTUCCI
CAPONATA
CARBONARA SAUCE
CAROTE IN CREMA CON FUNGHI
CAVATELLI SAUSAGE WITH BROCCOLI
CHEESE RAVIOLI
CHICKEN VALDOSTANO
CHICKEN VESUVIO (POLLO ALLA VESUVIO)
CIERCHIATA
CIOPPINO
CLAMS OREGANA BASILICO
CONCHIGLIE TUTTO GIARDINO
CONIGLIO ALLA CASSIA
CRAB CIOPPINO
CREAMY CHAMOAGNE RISOTTO
DUCK SCALLOPINE WITH DRIED CHERRIES AND GRAPPA
EGGPLANT PARMIGIANA
FAGIOLI E GABMERI
FENNEL GRATINATA
FETTUCCINE ALLA GENOVESE
FETTUCCINE WITH CREAM BASIL, AND CHEESE
FETTUCINI ROMANO ALA FRATELLI
FOCACCIA FLORENTINE
FOCACCIA VERSILESE
FRITTATA DI ZUCHINE
FRITTELLE DE CORLEONE
FUNGHIAL OLIO E LIMONE
FUSILLI CHICKEN
GNOCCHI ALLA GIORDANO
GUBANA
INSALATA CAPRESE
ITALIAN COOKIES
ITALIAN PEPPER SAUSAGE
ITALIAN TOMATO SAUCE
LASAGNA WITH PROSCIUTTO
MANICOTTI
MANZO BRASATO
MARINARA SAUCE
MEATBALLS (POLPETTE ALLA CASALINGA)
MINESTRONE
MOSTACIOLLI WITH FENNEL, MINT AND BREAD CRUMBS
OSSO BUCO
PANETTONE
PANZANELLA
PASTA AL FORNO
PASTA ALLA CARUSO
PASTA ASCIUTTA
PASTA CON LIMONE E PIGNOLI
PASTA DOUGH
PASTA E FAGIOLI
PASTA FAGULI
PASTA WITH WILD MUSHROOMS
PENNE RIGATE CON SALSICCIA
PEPERONI AL VASO
PESTO SAUCE
POLLO ALLA CACCIATORA
POLLO ALLA GRIGLIA
PORCHETTA
RAGU ALLA BOLOGNESE
RATATOUILLE NICOISE
RIBOLLITA
RISOTTO A L'ASPARIGI
RISOTTO ALLA PARMIGIANA
SCALLOPS IN CREAMY PESTO
SHRIMP OREGANATO
SOTTOACETI
SPAGHETTI E SCAMPI
SPUMONE DI ZABAGLIONE
STEAK ALLA PIZZAIOLA
STRACIATELLA
STUFFED ROASTED PEPPERS
TIRAMISU
TOMATO BRUSCHETTA
TONNO IN PADELLA
TORTA DI SPINACI
TORZELLI
VEAL SCALOPPINE
WHITE CLAM SAUCE
ZUCCHINI LASAGNA
ZUCCHINI RIPIENE AL PROSCIUTTO
ZUPPA D'AGLIO
Ingredients
1 cup sugar and 3/4 cup butter
3 eggs
3 cups of flour
2 teaspoon vanilla
2 tablespoons of seeds of anise
tsp baking powder
1 cup finely chopped almonds (you may also use walnuts instead)
Steps for Preparation
Cream butter, sugar, and 1 tablespoon anise seed to make biscotti. Include the vanilla and eggs.
Mix one tablespoon of anise seed with the flour and baking powder. Include in the cream mixture.
After mixing in the nuts, shape the cookie dough into two or three long, thin rolls.
Rolls should be placed on an ungreased baking sheet or pan and baked for 15 to 20 minutes at 350 degrees, or until pale brown.
Take out of the oven and cut into 1/2 to 3/4-inch diagonal slices.
Return to oven and bake for a further 10 to 15 minutes, or until Biscotti is just beginning to brown.
The biscotti should somewhat dry out. It will resemble a smaller version of an elongated piece of French bread.
Ingredients
2 Eggs
1/2 Cup Butter
2 TablespoonMolasses
1/2 Cup Amaretto liqueur
Cup Pastry flour, wholewheat
Cup Almonds, ground toasted
1/2 Teaspoon Lemon rind; grated
1 Teaspoon Almondextract
Steps for Preparation
Mix and Cream together butter and molasses together.
Stir in almond extract, crushed almonds, lemon rind, and eggs. Add the amaretto and flour in turns.
Drop onto clean cookie sheets by the teaspoon.
Bake for 12 to 15 minutes at 350 degrees.
When done, cookies will be golden brown.
Ingredients
1/4 Cup chopped fresh basil
1 teaspoon olive oil
3 tablespoons balsamic vinegar
1 teaspoon minced garlic.
5 to 6 Roma tomatoes, chopped, (28−ounce. can plum tomatoes)
1/2 Pound angel hair pasta, (uncooked)
salt & pepper to taste
Steps for Preparation
Garlic is quickly fried in olive oil until it turns golden brown. Transfer to a skillet big enough to accommodate the tomatoes afterwards. Keep the garlic in the skillet.
In a non-reactive bowl, combine tomatoes, salt, pepper, basil, and balsamic vinegar.
Stir occasionally and let stand for 10 minutes.
Boil water for pasta.
Drain the tomatoes and save aside the liquid that runs off just before adding the pasta to the water. Normally, I place my colander on a plate for meals.
Place the angel hair pasta in the water and cook according to the package directions.
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.
Ingredients
1 large whiteonion
Pound sliced Genoa salami 1 slicing tomato
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
roasted red bell peppers 1 Pound sliced provolone 2 cans black pittedolives
Steps for Preparation
Arrange using a long plate in the following order:
Provolone, anchovies, tomato, onion, red peppers, and salami.
Arrange the olives and baby corns in the middle of the tray.
Take celery sticks and chop them in half. Next
Cut each one lengthwise once more.
Separate each antipasto with a celery stick. All over everything, lightly dust salt on everything.
After that, sprinkle everything with olive oil.
Cover and refrigerate the antipasti until ready to serve.
The flavors are enhanced by sitting.
Ingredients
1/4 lb. grated parmesan cheese 3/4 lb. ground beef
1/4 lb. ground chicken
2eggs
Oil for frying
1lb.rice
1 onion and 1 stalk of celery, chopped 1/4 tsp. sage
1 tsp. oregano
Some flour and dried breadcrumbs 1 beaten egg
salt and pepper to taste 1/2 cup white wine
Steps for Preparation
In a pan over a medium flame, sauté the chopped onion and celery with one soupspoon of Oil.
Simmer the beef, chicken, oregano, sage, salt, and pepper while stirring continuously, Pour some white wine in.
Concurrently, boil the rice a