Rome Recipes

University of Mary Rome Campus Cookbook Fall 2012

Table of Contents
Roman Classics
1: Saltimbocca 2: Bucatini All’Amatriciana 3: Penne All’Arrabiata 4: Pasta Carbonara 5: Pasta Pesto Page 4 Page 5 Page 6 Page 7 Page 8

Campus Classics and Thanksgiving Hits
6: Stuffed Mushrooms 7: Kneophla Soup 8: Chicken Noodle Soup 9: Cornbread 10: Cranberry Sauce 11: Nestle Tollhouse Cookies 12: Foolproof Pie Crust 12: Pumpkin Pie 13: Chewy Sugar Cookies 14: Rolled Sugar Cookies Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18

Saltimbocca
From: Rome Cookbook Serves: 12 slices

Ingredients
12 slices
Veal, cut 1/2 inch thick

Instructions
Put the veal slices between sheets of wax paper and pound them with the flat side of a meat cleaver to make them slightly thinner than they were cut. Season them with salt and pepper. Place two sage leaves and a slice of prosciutto on each slice; secure with toothpicks and dust with flour. Melt the butter in a large frying pan (or use two frying pans with slightly more butter so that all of the veal may be cooked at the same time) over fairly high heat. Add the slices of veal and brown quickly for about 2 minutes on each side. Reduce the heat and continue cooking for about 5 minutes or until the veal is just tender. Do not overcook. Transfer the veal to a hot serving platter, remove the toothpicks, and keep warm. De-glaze the pan with the wine, scraping the sides and bottom with a wooden spoon. Reduce by 1/4 and pour the sauce over the veal.

12 thin slices
Prosciutto

24 sage leaves
fresh

1 cup
All-purpose flour

6 tablespoons
butter

1 1/2 cups
Dry white wine

1 teaspoon
salt

1 teaspoon

Notes
Do not substitute dried sage in this recipe.

Black pepper

Roman Classics

4

Bucatini All’Amatriciana
From: Rome Cookbook Serves: 4

Ingredients
2 tablespoons
Extra virgin olive oil

Instructions
While water for pasta boils, heat oil in a large skillet over medium heat. Add pancetta or bacon and cook several minutes until light brown and crispy. Transfer to a plate lined with paper towels to dry. Drain excess fat from pan, retaining about 2 tablespoons. Add onion to skillet and sauté over medium heat until softened, about 5 minutes. Add red pepper and cook for about half a minute. Stir in tomatoes and desired amount of salt. Simmer for about 10 minutes over low heat to blend flavors. Cook pasta in salted water until al dente. Serve with sauce, topped by grated cheese.

6 ounces
Pancetta or bacon, thick-sliced, cut into long thin strips about 1 inch long and 1/4 inch wide

1
Medium onion, finely chopped

1/2 teaspoon
Red pepper flakes

1 28-ounce can
Diced tomatoes, juice retained

1 pound
Bucatini pasta or substitute

1/3 cup
Pecorino Romano cheese, grated

Notes
Can substitute Parmigiano cheese for the Pecorino Romano as needed or desired.

To Taste
Salt

Roman Classics

5

Penne All’Arrabiata
From: Rome Cookbook Serves: n/a

Ingredients
1/4 cup
Extra virgin olive oil

Instructions
While water for pasta boils, heat a large saucepot over mediumhigh heat. When hot, carefully add olive oil and heat. When oil is hot, add garlic and chili pepper and cook, stirring, until garlic is a dark golden brown, around 5 minutes. Turn off heat for one minute to minimize spattering. Add tomato puree to the pot with salt and pepper and turn heat to medium. Simmer for 10-15 minutes and serve over pasta with grated Romano cheese.

3 cloves
Garlic, minced

1 teaspoon
Crushed red chili peppers

1 28-ounce can
Crushed tomatoes

1 pound
Penne pasta or substitute

To Taste
Pecorino Romano cheese, grated

To Taste
Salt and Black Pepper

Notes
Can substitute Parmigiano cheese for the Pecorino Romano as needed or desired. Can also make arrabiata pasta, which means ‘angry pasta’, more or less angry by adding or subtracting chili amount.

Roman Classics

6

Pasta Carbonara
From: Rome Cookbook Serves: n/a

Ingredients
1/4 pound
Pancetta or bacon

Instructions
Cut the pancetta into little pieces an cook in butter until clear. Heat cream in a small saucepan, and add butter, then add the vinegar; this will turn the milk to cheese. Simmer for about 15 minutes, or until the sauce cooks smooth. Boil the pasta al dente. Drain and return to pan. Immediately throw in the eggs, the bacon, the sauce, and the cheese. Toss and serve. Add salt and pepper to taste.

1/4 pound
Butter

1 package (roughly 1 cup)
Cream (panna cucina)

2 tablespoons
White wine vinegar

1 pound
Pasta (like fettuccine, linguine, rigatoni)

2
Eggs, whipped

1/2 cup
Fresh Parmesan cheese

Notes

Roman Classics

7

Pesto Pasta
From: an Italian grandmother Serves: Makes about 1 cup pesto

Ingredients
1 large bunch
Basil, leaves only, washed and dried

Instructions
Start by chopping the garlic along with about 1/3 of the basil leaves. Once this is loosely chopped add more basil, chop some more, add the rest of the basil, chop some more. I scrape and chop, gather and chop. At this point the basil and garlic should be a very fine mince. Add about half the pine nuts, chop. Add the rest of the pine nuts, chop. Add half of the Parmesan, chop. Add the rest of the Parmesan, and chop. In the end you want a chop so fine that you can press all the ingredients into a basil "cake." Transfer the pesto "cake" to a small bowl (not much bigger than the cake). Cover with a bit of olive oil - it doesn't take much, just a few tablespoons. You can set this aside or place it in the refrigerator until you are ready to use it. Just before serving give the pesto a quick stir to incorporate some of the oil into the basil. You can thin the pesto with a splash of pasta water for more coverage as needed. Serve over pasta al dente with a little Parmesan cheese on top.

3 medium cloves
Garlic

1 small handful
Raw pine nuts

3/4 cup, roughly
Fresh Parmesan, grated and loosely packed

Few tablespoons
Extra virgin olive oil

Notes
One key to perfect pesto is chopping all the ingredients by hand, with a sharp knife so the basil doesn’t turn dark. I think part of the reason she chops it all up this way is because some things get chopped into oblivion, while some not as much - it encourages specturm of cut sizes throughout the pesto contributing to the overall texture. All told, the chopping takes a leisurely twenty to thirty minutes. This pesto will keep a bit in the refrigerator, but it really hits its peak when served soon after it is made. You'll notice this recipe doesn't have any added salt (just the saltiness from the cheese); make sure your pasta water is well salted if you are going to use this pesto on pasta or the overall flavor profile will fall flat. Also, be sure to adjust for seasoning before serving. With food this simple, you need to get the seasoning right.

Roman Classics

8

Stuffed Mushrooms
From: Sarah Porter Serves: A bunch, never enough

Ingredients
1 pound
Butter

Instructions
Wash mushrooms, snap off stems and save them. Melt one stick butter, medium heat; put mushrooms cap down in pan, as soon as you get all in, start flipping them over; when you get them all flipped over take them out and put in a cookie sheet. Chop onions (I use the white part and about half of the green stem of 3-4). Chop mushroom stems finely or use food processor. Smash crackers to fine; I put them in a ziplock bag and crunch them up with a rolling pin or my hands. Add another stick of butter to pan and wine, put in onions and mushroom stems, let simmer until onion is cooked (a few minutes). Add crabmeat. Add crackers until mixture is like cookie dough -sticks together. Cool the filling, then add cheese (save some for top). Use a spoon or your fingers and fill the mushrooms. Sprinkle extra chesse on top. Bake at 350 for 10 minutes--just until warmed through.

2 pounds (4 packages)
Mushrooms

1 box
Any kind salty cracker

Some
Swiss cheese, shredded

A Few
Green onions

1/2 pound (one can)
Crab meat

1/4 to 1/2 cup
wine

Notes
Can substitute fresh crab meat for canned, chopped finely. Can substitute other cheese(s).

Campus Classics and Thanksgiving Hits

9

Kneophla Soup
From: Sara Volk Serves: a crowd

Ingredients
1 medium bunch
Celery, diced

Instructions
Cook sausage according to package instructions. While sausage is cooking, cut and prepare vegetables. Cut cooked sausage into small, bite-sized pieces. Add celery, onion, and sausage to a large soup pot. Add a small amount of oil. Sauté the mixture until the onions and celery have cooked down; the onions should be just about clear, and they should be soft to the touch. Retain brown (not burned) bits for added flavor. Add your 12 cups of water to the sausage mixture. Add chicken bouillion; the taste should be about twice as strong as package instructions. Bring soup to a simmer, and add potatoes. While the potatoes begin to cook, mix together the kneophla dumpling mix. Mix together the dry ingredients, and then add small amounts of water to the bowl, mixing it well with each addition until it forms a dough ball. The dough should not be very sticky to the touch (if it is a little sticky, that's all right; if overly sticky, add small amounts of flour until it becomes easily workable). Pinch off small pieces of the dough to form the dumplings, about 1-2 inches in diameter. You may want to have someone do this while you work on previous steps, because it's a time-consuming process. Add kneophla dumplings to the soup. Allow the mixture to sit at a low boil until the dumplings and potatoes are done (about 7-10 minutes, when dumplings seem cooked through and potatoes are tender). Remove from heat. Add in the cream while constantly stirring. Add salt and pepper to taste, and serve hot.

2-3
Onions, diced (to taste)

2-3 packages
German sausage, or similar

3-4
Potatoes, diced

12 cups
Water

To Taste
Chicken bouillion (make sure you have extra)

1 pint (2 cups)
Cream

To Taste
Salt and Pepper

For Pan
Oil, any kind

Dumplings: 3 cups
Flour

1 1/2 teaspoons
Baking Powder

Notes
Alternatively, you can use evaporated milk for a lower-fat Kneophla soup, but it doesn't taste the same.

3/4 teaspoon
Salt

Some
Water

Campus Classics and Thanksgiving Hits

10

Chicken Noodle Soup
From: Tim Kuehn Serves: a crowd

Ingredients
Noodles: 2-3 cups
Flour

Instructions
In a bowl add flour and butter. Mix with hands until the butter is mixed into the flour. Add two eggs and water. Mix until the texture you desire. Roll out on floured table. Once to the desired thickness add flour to the top. Let sit for 30 minutes. Fold an end part. Add flour to the exposed part. Continue to fold and add flour. Once folded cut into strips. Unfold strips and let sit until ready to add to soup.

2
Eggs

1/4 cup
Butter, at room temperature

1 teaspoon
Water Start boiling water for chicken. Add chicken to water. Cook until chicken is done. Mince garlic. Cut the onion, carrots and celery. Add onions, carrots and celery to a separate pot and cook them. Stir regularly. Add garlic. Once all of the ingredients are soft add water. The water should be level with the top on the ingredients. Pull the chicken meat of off the body. Add to the pot with the ingredients in it. Add a couple cubes of chicken bouillon. Add more for desired taste. Add water until you can’t see the ingredients. Bring to a boil. Add noodles. Stir while putting the noodles in. Let boil for 15 minutes. Turn heat down so it is not boiling. Let sit for 30 minutes. Stir occasionally.

Soup: 5
Carrots

1/2
Onion

Cubes or Granules
Chicken Bouillon

1 clove
Garlic

Notes

1
Chicken

1 head
Celery

Campus Classics and Thanksgiving Hits

11

Honey Cornbread
From: Food Network Serves: Square 8x8 or 9x9, about 9 servings Prep Time: 10 min Total Time: 25 min

Ingredients
1 cup
Yellow cornmeal

Instructions
Preheat oven to 400 degrees F. Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed. Pour into lightly greased pan and bake for 10-15 minutes, until golden and dry pasta/cake tester comes out clean when stuck into cornbread about 2 inches from center of pan.

1 cup
All-purpose flour

1 tablespoon
Baking powder

1/2 cup
Granulated sugar

1 teaspoon
Salt

1 cup
Whole milk

2
Large eggs

1/2 stick
Butter, melted

Notes
This is originally intended for muffins, so it works well in paper muffin cups and a 12-cup muffin tin.

1/4 cup
Honey

Campus Classics and Thanksgiving Hits

12

Cranberry Sauce
From: Food Network Serves: 8-10 Prep Time: 5 min Total Time: 25 min

Ingredients
2 (8-ounce) packages
Cranberries, fresh or frozen

Instructions
Put all ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15-20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick(s) before serving.

1
Orange, zest cut into strips, and orange juiced

1/2 cup
Granulated sugar

1 stick
Cinnamon, or 3 small stick parts

Notes

Campus Classics and Thanksgiving Hits

13

Nestle Tollhouse Cookies (a.k.a. Movie Cookies)
From: Nestle Serves: movie-watchers

Ingredients
2 1/4 cups
All-purpose flour

Instructions
Preheat oven to 375° F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

1 teaspoon
Baking soda

1 teaspoon
Salt

1 cup (2 sticks)
Butter, softened

3/4 cup
Granulated sugar

3/4 cup
Packed brown sugar

1 teaspoon
Vanilla extract

2

Notes
SLICE AND BAKE COOKIE VARIATION: PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes. Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks

Eggs, large

2 cups (12-ounce pkg)
Semi-sweet chocolate chips

1 cup
Chopped nuts

Campus Classics and Thanksgiving Hits

14

Foolproof Pie Crust
From: Cook’s Illustrated Cookbook Serves: 1 single crust

Ingredients
1 1/4 cups
All-purpose flour, divided

Instructions
Process 3/4 cup flour, sugar, and salt together in food processor until combined, about 5 seconds. Scatter butter and shortening over top and continue to process until incorporated and mixture begins to form uneven clumps with no remaining floury bits, about 10 seconds. Scrape down bowl and redistribute dough evenly around processor blade. Sprinkle remaining 1/2 cup flour over dough and pulse until mixture has broken up into pieces and is evenly distributed around bowl, 4 to 6 pulses. Transfer mixture to medium bowl. Sprinkle vodka and ice water over mixture. Stir and press dough together, using stiff rubber spatula, until dough sticks together. Turn dough onto sheet of plastic wrap and flatten into roughly 4 inch disk. Wrap tightly in plastic and refrigerate for 1 hour. Before rolling dough out, let it sit on counter to soften slightly, about 10 minutes. Place over pie plate; trim, fold over, and crimp edges and fork-press holes all over crust. Follow pie recipe for baking or adjust rack to middle and bake 15 min at 425F for partially baked (optionally, with weights over foil) or an additional 8 –12 minutes without weights and foil to completely baked. I prefer the golden look of brushing the crust with a little bit of slightly-beaten egg white before finishing the baking process.

1 tablespoon
Sugar

1/2 teaspoon
Salt

6 tablespoons
Unsalted butter, cut into 1/4-inch pieces and chilled

4 tablespoons
Vegetable shortening, cut into 2 pieces and chilled

2 tablespoons
Vodka, chilled

2 tablespoons
Ice water

Notes
Doubles well. You must use a food processor for this recipe. Dough can be wrapped tightly and refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let thaw completely before rolling it out. If you are short on time, let the dough sit in the freezer for 20-30 minutes next to other frozen items, then roll out immediately (without letting it sit). Also, make sure your kitchen is not too warm or the dough will not roll properly. Vodka is essential to the texture here; do not substitute, the flavor will not be there and alcohol content will bake out. This is a wet dough and will require a lot of flour to roll, up to 3/4 cup. I roll my dough out onto parchment paper to make it easier to transfer.

Campus Classics and Thanksgiving Hits

15

Pumpkin Pie
From: Libby’s Pumpkin Puree Serves: 8

Ingredients
3/4 cup
Granulated sugar

Instructions
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving, optional.

1 teaspoon
Ground cinnamon

1/2 teaspoon
Salt

1/2 teaspoon
Ground ginger

1/4 teaspoon
Ground cloves

2
Eggs, large

1 can (15 ounces)
100% pumpkin puree

1 can (12 fluid ounces)

Notes

Carnation evaporated milk

1
Single-crust pie shell, unbaked

Campus Classics and Thanksgiving Hits

16

Chewy Sugar Cookies
From: Cook’s Illustrated Cookbook Serves: About 24 cookies

Ingredients
2 1/2 cups
All-purpose flour

Instructions
Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt together in medium bowl. Set aside. Place 1 1/2 cups sugar and cream cheese in large bowl. Place remaining 1/3 cup sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft, homogeneous (Kolbe knows that word!) dough forms. Working with about 2 tablespoons at a time, roll into balls and roll in reserved sugar; place on cookie sheet and flatten into 2-inch cookies. Sprinkle tops with remaining sugar from rolling. Bake 11-13 minutes until edges set, rotating halfway through baking. Cool.

1 teaspoon
Baking powder

1/2 teaspoon
Baking soda

1/2 teaspoon
Salt

1 1/2 cups plus 1/3 cup
Sugar

2 ounces
Cream Cheese, cut into 8 pieces

6 tablespoons
Unsalted butter, melted and warm

1/3 cup
Vegetable oil

Notes
This recipe does not roll and cookie-cutter well; use this for round, soft, chewy drop cookies only. This dough will be slightly softer than most cookie dough. For best results, handle dough as little as possible when shaping the cookies as overworking the dough (or overwarming it before baking) will result in a flatter cookie.

1
Egg, large

1 tablespoon
Whole milk

2 tablespoons
Vanilla extract

Campus Classics and Thanksgiving Hits

17

Best Rolled Sugar Cookies
From: Allrecipes.com Serves: 5 dozen cookies

Ingredients
1 1/2 cups
Butter, softened

Instructions
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight). Preheat oven to 400 degrees F. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets,a nd bake 6-8 minutes in preheated oven. Cool completely before icing with mixture of confectioner’s sugar and milk to desired consistency.

5 cups
All-purpose flour

2 cups
Sugar

2 teaspoons
Baking powder

4
eggs

1 teaspoon
Salt

1 teaspoon
Vanilla extract

Icing: To consistency/amount

Notes
This rolls best if chilled overnight, or fast-chilled in the freezer. This recipe is really awesome with the icing and only so-so without it. To make the icing, mix your desired amount of confectioner’s sugar and add milk in no more than 1/4 cup at a time until desired consistency. Original recipe calls for it to be wet enough to “paint” the icing on with a pastry brush but still not run off the cookie. I would reserve some at a much thicker stage for piping with a piping bag and tip (or cut the tiniest hole in the bottom corner of a Ziploc bag instead), then continue to this stage for a “base” icing.

Confectioner’s sugar

To consistency/amount
Milk

Campus Classics and Thanksgiving Hits

18

Thanks to all of you for cooking with us and sharing your lives with us during your semester abroad. We will miss you.

...Where to next?

Sign up to vote on this title
UsefulNot useful