First Edition, 2009

ISBN 978 93 80075 34 1

© All rights reserved.

Published by: Global Media 1819, Bhagirath Palace, Chandni Chowk, Delhi-110 006 Email: globalmedia@dkpd.com

Table of Contents
The best food recipes from Italy.

15-Minute Creamy Fettuccini Alfredo

Yield >

4

Keys : Pasta Dairy Egg Italian Italy European Mediterranean

Ingredients : 8 3/4 1 1/2 8 1/8 oz cream cheese, cubed

Method :


cup grated parmesan cheese stk butter, softened

In a large saucepan, stir together the cream cheese, parmesan, butter, and cream. Heat, stirring, until smooth. Add hot, cooked fettuccini, and toss until well covered. Serve immediately, sprinkled with nutmeg.

cup heavy cream oz tsp fettuccine, cooked and drained fresh grated nutmeg

24-Hour Italian Beef

Yield >

1

Keys : Meats Italian Italy European Mediterranean

Ingredients :

Method :

Combine water, gravy mix and dressing mix. Pour over

5 2 1 1

lb

beef rump roast

cup water pkt pkt au jus gravy mix Italian dressing mix

roast in crockpot. Cover and cook on LOW 12-15 hours. Remove roast and shred with 2 forks, forming strings. Cook on LOW setting an additional 10-12 hours.

4 Cheese Manicotti

Yield >

1

Keys : Pasta Vegetarian Low Calorie Fat Free Diet Italian Italy European Mediterranean

Ingredients : 12 x Manicotti uncooked Pam 1/2 3 1 1/2 1 1/2 1 1 4 1/2 cup onion finely chopped x garlic cloves minced

Method :

• • • • • •

Cook pasta according to package directions, omitting salt and fat: set aside. Coat a small nonstick skillet with cooking spray, and place over medium-high heat until hot. Add onion and garlic; saute 3 minutes. Remove from heat and set aside. Combine 1/2 cup mozzarella cheese, 1/4 cup parmesan cheese, and next 5 ingredients in a bowl; beat at medium speed until smooth. Stir in onion mixture and spinach. Spoon mozzarella cheese mixture into cooked manicotti about 1/3 cup per shell. Spread 1 cup sauce in bottom of 9x13 inch pan. Arrange stuffed manicottis and then spread remaining sauce on top. Sprinkle remaining mozzarella cheese and parmesan cheese; cover and bake for 40 minutes. Remove foil and bake for an additional 10 minutes or until cheese has browned. Serving size 2 manicotti (6 servings) *Note: I used nonfat cheeses as much as possible and had no ill affect on the recipe. In fact my SAD friends were clamouring for the recipe and did not believe me when I said it was lofat. Just goes to show you. (I just remade this recipe this evening for dinner and used a fatfree spaghetti sauce that I got from the HFS along with some homemade fatfree manicotti that I got from my local pasta market. It was fabulous, I think even better than

cup mozzarella cheese shredded, *See note cup parmesan cheese freshly grated tsp tsp prt pkt oz pkt italian seasoning pepper nonfat ricotta cheese (15 oz) *See note garden vegetable flavor light cream cheese (6 oz) light cream cheese *See note frozen chopped spinach (10 oz. ) thawed drained and squeezed dry

• •

1

jar

tomato and herb pasta sauce

the original)

75-Minute Pizza Dough

Yield >

1

Servings

Keys : Italian Italian Season:Any Method: Baked Italy European Mediterranean

Ingredients : 1 1/2 1 1 2 4 1 1/2 cup Warm water, about 105 degrees

Method :

env rapid rise dry yeast tbl tbl cup tsp Granulated white sugar Olive oil All purpose flour, plus extra as needed Salt Vegetable oil, for oiling bowl

Sometimes you don't have the time to let pizza dough rise at night, nor do you have the forethought to use the slowrise process and start the dough rising in the morning (using only a fraction of the ordinary amount of yeast). For those occasions, try this especially fast recipe. By using rapid-rise yeast, a warm oven, warm water, and a little sugar, you can make a dough that will rise in only forty minutes. This means the entire process of making a pizza can be done in about seventyfive minutes from start to finish. Since convenience is the watchword here, all-purpose flour is used instead of bread flour. Although it does not have quite the tenderness or full flavor of dough made using the Master Recipe for Pizza Dough, this dough makes a very good pizza in very little time. 1. Set oven to 200 degrees for 10 minutes, then turn oven off. 2. Meanwhile, in bowl of food processor fifted with either metal or plastic blade, add water and sprinkle in yeast and sugar. Pulse twice to dissolve yeast. Add all remaining ingredients and process until mixture forms cohesive mass. Dough should not be sticky (if it is, add 2 more tablespoons flour and pulse briefly) nor should it be dry and crumbly (if it is, add 1 more tablespoon water and pulse briefly). Let rest for 2 minutes. Process for another 30seconds. 3. Remove dough from food processor and knead by hand on floured work surface for 1 minute or until dough is

• •

• • •

Let rest for 10 minutes under a damp dish towel. and separate into two round pieces.smooth and satiny (dough will feel a bit tough at this point). remove from bowl. and bake in preheated 500-degree oven according to the following chart.Remove from oven. Let rise for 40 minutes or until doubled. or until cheese is completely melted.Place in warm oven. top. Place dough in bowl (do not coat dough with oil) and cover with plastic wrap. • • 4. then shape. THIN CRUST 14-inch pizzas (recipe makes 2) 7 to 8 minutes 12-inch pizzas (recipe makes 4) 5 minutes 8-inch pizzas (recipe makes 8) 3 minutes MEDIUM-THICK CRUST 12-inch pizzas (recipe makes 2) 9 to 10 minutes 8-inch pizzas (recipe makes 4) 5 minutes 6-inch pizzas (recipe makes 8) 4 minutes Nationality: Italian Season:any Method: baked Start to Finish 1 1/2 hours Preparation a minute or less Attention 1 hour Finishing 15 minutes • • • • • 90 Minute Bread Yield > 2 Keys : Breads Italian Italy European Mediterranean Loaves . Cook pizza an additional 2-3 minutes after adding cheese. punch down. Very lightly oil large bowl with vegetable oil.

Mix with a wooden spoon until dough gathers together in a ball. Sprinkle with cheeses and parsley. Makes 4 servings. Stir in oil. Add 4 cups of flour all at once. Sprinkle sugar and salt over yeast and wait until yeast bubbles and comes to the surface. simmer 5 minutes or until cheese melts. Cover. • cup Spaghetti sauce cup Shredded mozzarella cheese tbl Grated parmesan cheese cup Chopped fresh parsley A Little Italian Yield > 1 Keys : Italian Italy European Mediterranean Servings . add additional flour until it can be handled easily. When bread has doubled in bulk. Dip chicken into egg then into crumbs to coat. Add sauce. in hot margarine. Reduce heat. bake 375 degrees in preheated oven for 30-35 minutes until brown. If dough is sticky. In skillet over medium heat. Scrape down sides of bowl incorporating dough particles. Shape each loaf and place into greased bread pans and cover with a wet dish towel. A 20-Minute Chicken Parmesan Yield > 4 Keys : Poultry Cheese Italian Italy European Mediterranean Ingredients : 4 1 1/2 2 1 3/4 1/2 1 1/4 x x Boneless and skinless chicken breast halve Egg slightly beaten Method : • cup Seasoned bread crumbs tbl Butter or margarine Using palm of hand flatten chicken to even thickness. Turn on to a rack to cool. Cover. brown chicken on both sides.Ingredients : 2 2 1 1 3 4 1/2 cup Water pkt tsp tbl tbl of dry yeast Salt Sugar Corn oil Method : • cup Bread flour Pour water into bowl and sprinkle yeast over it. simmer 10 minutes. Turn dough out into floured board and divide into two loaves.

Preheat the oven to 500 F with the rack in the center position. A Trio of Pizzas Abm Yield > 8 Keys : Main Dish Italian Italy European Mediterranean Servings Ingredients : PESTO DOUGH 2 1 1/4 1/3 3 1/2 1 1/2 tbl Pesto Sauce Method : • cup Water. and date. Store in a tightly sealed container. label. I give this as a Christmas present to lots of folks every year . Spread with sauce and sprinkle with cheese. A Little Italian Seasoning Yield > 1 Keys : Condiments Seasoning Vegetarian Vegan Low Calorie Fat Free Diet Italian Italy European Mediterranean Ingredients : 2 2 2 2 2 2 2 1 tbl tbl tbl tbl tbl tbl tbl tsp dried basil dried marjoram dried oregano ground coriander dried thyme dried rosemary dried savory hot red pepper flakes Method : • • • Use this herb and spice mixture in pasta sauces or with braised or roasted vegetables. combine all the ingredients. Place the other half on the prepared pan and use rolling pin to roll the dough evenly to the edge. Have a friend hold the pan or place a wet towel underneath.Ingredients : 2 2 2 2 2 2 2 1 tbl tbl tbl tbl tbl tbl tbl tsp Dried basil Dried marjoram Dried oregano Ground coriander Dried thyme Dried rosemary Dried savory Hot red pepper flakes Method : • He says grind in food processor .I use my little coffee grinder. Spray with vegetable cooking spray.and get rave reviews. Turn 17 x 11" pan upside down. Cut dough in half and cover remaining half with a clean towel. (or more if needed) cup Olive Oil cup Flour cup Cornmeal tsp Salt Place desired dough ingredients in machine and program for knead and first rise. He says keeps well up to 3 months. Dough will be soft at first but become firmer. MAKES A SCANT CUP In the bowl of a food processor. Smith • . I make bigger batches and it keeps well for up to 6 months. Process for 30 seconds until finely ground. Press start. Store in a cool dark place for up to 3 months. Bake for 8 to 10 minutes. Transfer to a tightly sealed container.

(or more) cup Olive Oil cup Flour cup Cornmeal tsp tbl Salt Yeast GARLIC DOUGH 2 1 1/4 1/3 3 1/2 1 1/2 1 tbl Garlic Paste cup Water. (or more) cup Olive Oil cup Flour cup Cornmeal tsp tbl Salt Yeast TOPPINGS Pizza Sauce 1/2 cup Parmigiano-Reggiano Cheese.1 tbl Yeast SUN-DRIED TOMATO DOUGH 5 2 1 1/4 1/3 3 1/2 1 1/2 1 x tbl Oil-Packed Sun-Dried Tomatoes with Oil Sun-Dried Tomato Paste cup Water. grated Aaronson Tiramisu Yield > 10 Keys : Desserts Italian Italy European Mediterranean Cold Ingredients : 8 x egg yolks Method : • Beat the egg yolks with the sugar until light in color and the batter forms a `ribbon' when the beater is lifted and the .

1/2 3/4 1/4 15 1/4 2 1/4 cup sugar cup sugar cup Kailua oz mascarpone cheese cup rum cup heavy cream. smoothing with a spatula. About Arborir Rice Yield > 1 Keys : Information Italian Italy European Mediterranean Ingredients : none Method : • • What is Arborio? This rice is prized for its use in traditional risottos and paella recipes. gourmet texture of a very creamy sauce around al dente. carrying and amplifying any flavor profile. Arborio. This rice is recommended for use in risotto or paella recipes. If you allow the ladyfingers to absorb too much of the coffee mixture. Never rinse this rice before cooking! While you may add the stock all at once and cook this rice as you would other rices. What is Risotto? Risotto is actually an Italian cooking technique used for a native Italian rice. Cover the entire surface of the cream layer with the dipped ladyfingers. Put in the refrigerator. Risotto is prepared this way and served immediately to preserve the unique. pasta-like rice kernels. they will exude their liquid into the cream layer and the cream will be watery. Serve cold. Chop some bittersweet chocolate into medium/small chunks and sprinkle over the top of the dessert. As the rice is cooked and stirred. Soaking: Mix the coffee. whipped stiff cup Grand Marnier soaking mixture batter doesn't `plop' off the beater but rather falls back on itself in a ribbon. creamy texture of risotto. which will create a dish unlike any other rice recipe you have tried. This old world method involves stirring hot liquid little by little into the rice for about 20 minutes. it will not have the smooth. Refrigerate for at least 8 hours. Add the mascarpone. Pour the remaining mascarpone mixture over the ladyfingers. beating well and then the heavy cream. • • Acquacotta (Tuscan Soup) . a creamy sauce forms around large. al dente grains. 2 1 cup strong coffee x in Italian markets • This is a truly decadent dessert. sugar and liqueurs together until sugar is dissolved. overnight is best. Dip 1 ladyfinger at a time into the coffee mixture until thoroughly moistened but not dripping. Pour half of the mascarpone mixture into a large bowl.

mix each addition very well with the egg-cheese combination in order to avoid curdling. into a small bowl. Meanwhile pass the tomatoes through a food mill. Place the egg beaters (or two eggs) in a crockery or china soup tureen and mix them very well with the Parmigiano cheese. ladle it into the tureen. add the chopped ingredients and saute for 10 minutes. When the soup is ready. making sure that no sand remains attached to the stems. then salt. onion. Add the cold water. and using a wooden spoon. pepper and red pepper flakes. Drain the mushrooms (reserving the liquid).Yield > 8 Keys : Rave Reviews Soups Stews Vegetarian Italian Italy European Mediterranean Ingredients : 1 2 2 1 1 1 1/2 1 oz med lrg med x lb tbl dried porcini mushrooms carrots cleaned and chopped celery stalk chopped red onion cleaned clove garlic peeled fresh tomatoes or canned tomato paste salt and pepper to taste 1 2 1/2 8 2 pch qt cup tbl cup red pepper flakes cold water egg beaters 99% egg substitute parmesan cheese freshly grated croutons Method : • • • • • • • • • • Soak the mushrooms in a bowl of lukewarm water for 1/2 hour to rehydrate. Heat the oil (or mushroom liquid) in a heavy casserole over medium heat. Add the strained tomatoes. stirring with a wooden spoon as needed. . Let simmer for 15 minutes. mix very well and. along with the tomato paste. let simmer for 55 minutes. When the sauteing liquid is warm. Finely chop carrots. garlic and the soaked mushrooms all together on a board. celery. when the broth returns to a boil. mixing every so often. using the disk with the smallest holes.

(If using bread slices instead. or as a main dish with pasta or polenta. add the breadcrumbs. Serve either as an antipasto. NOTES : Becky's notes: Original recipe called for 1/2 c. Soggy bread was OK because the soup flavors compensated. I used Contadina chopped tomatoes with Italian seasoning. but I used the broth from rehydrating the mushrooms. DO NOT PUREE. One mistake I made with my homemade croutons was not crisping them enough. Or.) Serving Ideas : Use sourdough bread for the croutons or bread slices. add stock & serve as a soup. If it seems too moist. membranes & seeds removed & cut into 1/2" slices Method : • Warm the olive oil in a large heavy saute pot. roasted. Serve immediately. Add the tomatoes & salt & cook another 2 to 3 minutes. Put the mixture in a food processor & pulse about 30 times. Add the garlic & saute briefly. ribs. I also added the leftover mushroom liquid to my cold water soup stock for the flavor. • • Acquasale (Sweet Pepper Sauce) Yield > 3 Servings Keys : Main Dish Ethnic Pasta Appetizers Sauces Italian Italy European Mediterranean Ingredients : 3 1 1/2 3 tbl x x x Olive oil Red onion. • • . olive oil and two large eggs. place a slice in each bowl and ladle the broth over top. finely sliced Garlic clove. but thought Egg Beaters would be just as suitable (if not more) because they're premixed and pasteurized. I never tried the two eggs. but truly crunchy croutons would really give a great texture to the soup.• • • • When the broth is very smooth and the eggs completely amalgamated. Cool to room temperature. Add the red onion & saute over a low heat until the onion becomes limp & translucent. The original recipe called for canned Italian tomatoes and Italian tomato paste. finely minced Red bell peppers. add the croutons and serve immediately. The oil was to saute the vegetables and mushrooms. Stir in the pepper strips & sweat them over low heat for 20 to 25 minutes.

Romano cheese. or margarine red bell pepper. You will have about 3 cups of asparagus. fresh cheese ravioli. and let it cook for a minute or two. mustard. Begin cooking the ravioli. seeded & cut into chunks Salt Fresh breadcrumbs. Melt 1 tablespoon of the butter in a skillet over medium heat. whisking constantly until thickened. Slowly pour in the milk. When the ravioli is tender and begins to float. peeled and minced Method : • Put a large pot of water on to boil. Steam until barely tender. Saute' the red pepper. small. 3 to 4 minutes. seeded and cut into thin. Whisk in the flour. 6 to 8 minutes. basil. Add the salt. Snap off and discard the tough asparagus ends. paprika. optional Adriatic Ravioli Yield > 4 Keys : Pasta Brenda Vegetarian Italian Italy European Mediterranean Ingredients : 1 1 5 1 1 1/2 lb lb tbl lrg x lb asparagus. Remove the pan from the heat. thinly sliced (about 2 cups) 4 lrg garlic cloves. stirring occasionally.2 1/4 1/4 med tsp cup Tomatoes. frozen butter. after about • • • • • . about 3 to 5 minutes. and pepper to taste stirring until the cheese is melted. and cut the stalks into 1-inch pieces. and garlic until tender. mushrooms. Melt the remaining 4 tablespoons butter in a large. and set aside. heavy saucepan over medium heat. Reduce the heat to very low. and stir in the sauteed vegetables. 2-inch-long strips (1 cup) mushrooms.

chopped cup Romano cheese. and the mouth removed. Garnish with paprika. parley. . add the rosemary. chili pepper. Cover the bottom of a saucepan with oil. bay leaf oregano.Spaghetti Dell'adriatico Yield > 4 Keys : Pasta Seafood Italian Italy European Mediterranean Hot Ingredients : 1 sm octopus. plus additional for garnish • • • Pour on the sauce. and toss gently. and transfer it to a large serving bowl.3 2 1/2 1/4 1 tbl unbleached white flour 10 to 12 minutes. finely grated Pepper Finely grated Parmesan cheese for cn Adriatic Spaghetti . asparagus. drain it well. 4 servings. and mushrooms tossed with a Dijon and basil cheese sauce make for this elegant entree. named for Italy's beautiful Adriatic coast. Tender ravioli. (2 ounces). and serve with Parmesan on the side. 1 1/4 1/2 tbl Dijon mustard cup fresh basil. (about 3 1/4 pounds) Method : • Serves 4 to 6 The octopus must be very carefully washed and dried. cumin seeds. cup milk tsp tsp salt paprika. tomatoes and chopped garlic.

Cut each toast into triangles. Drain and turn onto a warm serving dish. cherries. Bring to a boil. sugar and soft butter.1/2 1 1 1 1 cup olive oil pch x pch tsp rosemary bay leaf oregano cumin seeds chopped parsley • • • Place the octopus on top of this mixture and season with salt and pepper. • cup Hazelnuts roughly chopped tbl tbl slc Sugar Unsalted butter softened Good-quality white bread toasted (Arnold or Pepperidge Farms) • • • 8 oz Aged goat cheese. In a large mixing bowl put the hazelnuts. stir together the apricots. cranberries. Place each glass on a saucer with the toast. Comments: The original recipe title as listed Is "Aged Goat Cheese With Dried Fruit Moscato Compote And Hazelnut Toasts". Shave goat cheese with peeler over each glass and serve. currants and wine. 1 1/2 3 x lb x green chili pepper chopped tomatoes. The fruit will plump to twice their original size and the wine should just moisten the fruit. (inner buds chopped salt and pepper Aged Goat Cheese with Dried Fruit Moscato Compote and Toasts Yield > 4 Keys : Desserts Game Meats Italian Italy European Mediterranean Ingredients : 2 1 1 1 8 1/2 2 4 4 oz oz oz oz oz Dried apricots cut 1/8" julienne Dried cranberries Dried cherries Dried currants Moscato D'Asti (sweet wine from Italy) Method : • In a medium sauce pan over medium-low heat. turn off the heat and let stand 30 minutes. Serve piping hot. peeled and cut in cloves garlic. Blend with a spoon until homogenous. and divide the toast among 4 saucers. Cook the spaghetti in plenty of boiling salted water until it is 'al dente' (firm to the bite). caraway round (preferably Coach Farm) Agliata Per Pasta (Garlic and Walnut . This recipe yields 4 servings. Mix the octopus sauce into the spaghetti. Cover the pot very tightly and simmer for about 45 minutes. Using 4 large martini glasses divide the fruit mixture and juices evenly. Remove the crusts with a sharp knife. Spread this mixture over the toast in a thin layer all the way to the edges.

garlic. stems trimmed Garlic cloves. Combine the bread with the walnuts. Process. Toss with your favourite pasta & serve hot. salt & pepper in a food processor. adding the olive oil in a very slow stream until you have a thick paste. crusts removed Stock.Sauce for Pasta) Yield > 4 Servings Keys : Main Dish Ethnic Pasta Sauces Vegetarian Nuts Italian Italy European Mediterranean Hot Ingredients : 2 2 1 1/2 3 1/2 1/8 6 slc tbl cup cup med tsp tsp tbl Stale bread. parsley. Agnolotti . warmed Walnuts. toasted Parsley. chopped Salt Black pepper Olive oil Method : • • Soak the bread in the stock & then squeeze out any excess moisture.

• • • Agnolotti-Alla-Fraccaro (Ravioli) . Fontina.to 14-inch saute pan. Add ricotta. Continue until pasta and filling are finished. about 7 to 8 minutes.to 14-inch saute pan. Sprinkle with Parmigiano and toss over medium heat to coat. Fold top of pasta down to bottom and pinch closed. cut 3-inch strips of pasta lengthwise and place 1 tablespoon cheese filling 3 inches apart. Press dough flat between lumps of filling. Cook at high simmer until tender. goat cheese. Using a pastry cutter. marjoram. add onion and cook until soft and golden-brown. Drain agnolotti and place in pan. parsley and nutmeg and season with salt and pepper. Meanwhile.Yield > 4 Keys : Main Dish Pasta Italian Italy European Mediterranean Ingredients : 4 1 1/4 1/4 3 2 1/4 1/4 tbl med cup cup tbl tbl cup tsp Butter Spanish onion chopped 1/8" dice Ricotta Grated Fontina Fresh goat cheese Fresh marjoram leaves Finely-chopped Italian parsley Freshly-grated nutmeg Salt to taste Freshly-ground black pepper to taste 1 x recipe Basic Fresh Egg Pasta see * Note (rolled to thinnest setting on machine) 3 4 oz oz Unsalted butter Porcini mushrooms sliced paper thin (may substitute crimini) 1/4 cup Grated Parmigiano-Reggiano Method : • • Bring 6 quarts water to boil and add 2 tablespoons salt. cut half moons using folded part as flat side of moon. To form agnolotti. Serve immediately. drop into boiling water and lower heat. Remove pan from heat and allow to cool. In a 12. When all agnolotti are finished. melt butter with mushrooms in a 12. heat butter until foam subsides. This recipe yields 4 servings.

Yield > 4 Keys : Main Pasta Italian Italy European Mediterranean Servings Ingredients : 20 x SANDRA GISBURNE AGNOLOTTI PASTA----4 1 1 2 cup All-purpose flour pch Salt Method : • Pn White and red pepper 1 Egg yolk cup -water x Eggs THICK BECHAMEL----- 1/2 1 1 1/4 cup Milk tbl tbl tsp Butter Flour Salt Agnolotti Bandiera Part 1 .

5 eggs. Prepare filling. . inside the refrigerator. As dough sheets come out. and 1 pinch salt. (See part 2 for more) Agnolotti Di Ricotta E Spinaci Yield > 6 Keys : Cheese Continental Pasta Italian Italy European Mediterranean Warm Ingredients : 1 6 8 lb oz x flour sweet cream butter eggs Method : • STEP ONE: The Dough. or until dough forms a compact ball. Place the spinach and remaining ingredients for filling in food processor and grind until smooth. reduce gap between rollers and roll the dough again. or until butter is cut up and mixture feels sandy.Combine the following ingredients: 1 pound bleached flour. Work the dough long enough to allow the butter to be incorporated inside the dough. for at least one hour. cut Into pieces 4 1 x x Eggs Egg beaten w/ a pinch of Salt for egg wash Semolina for sprinkling (see part 2 for more) Method : • Prepare the pasta. When dough is smooth. Continue in this fashion until rollers are at their narrowest setting. Lightly flour each and roll it through pasta machine (set rollers at widest gap).Yield > 6 Keys : Pasta Italian Italy European Mediterranean Servings Ingredients : 2 cup Flour plus flour for Dusting 1/2 1/2 1 tsp tsp stk Salt White pepper unsalted butter. Place dry ingredients and butter in food processor fitted with a pastry blade and run machine for 1 minute. rinse it under cold water. 2. Cut dough into 4-5 small pieces. and squeeze it tightly to extract all the water. Steam spinach for 30 seconds or until tender. Wrap the dough in a towel and let it rest. Add eggs and run machine in quick spurts for 2 minutes. 3. 2 ounces sweet butter. dust them lightly with flour and spread them out on the table.

When ready. in one piece Italian sausages without fennel seed Method : • Cut the prosciutto and pancetta into small pieces and remove the casing from the sausages. add the butter and eggs. to taste • STEP TWO: The Filling. Cut with a round pasta cutter 2 inches in diameter. dry as possible spinach. 1 pinch of nutmeg. 2 pinches white pepper. 6 ounces freshly grated Parmesan cheese. bring the broth to a boil in a large pot over medium heat. 1 pinch each: salt. and nutmeg. Add 15 ounces dry ricotta cheese and mix very well.For the filling. pancetta. washed parmesan cheese. the mixture will become liquid.For the sauce. but not too long. • . 4 ounces mascarpone cheese. STEP FOUR: The Sauce. beat together 2 eggs with 7 ounces freshly grated Parmesan cheese. trimmed. Add the bread crumbs and Parmesan. Place the ground meat in a crockery or glass bowl. STEP THREE: The Agnolotti. 1 pinch of salt. black pepper. and season with salt and pepper. • • • • • Agnolotti Ignudi Al Mascarpone (Meat Balls in Mascarpone Yield > 8 Servings Keys : Sausage Ham Pork Meats Cheese Italian Italy European Mediterranean Ingredients : MEAT BALLS 4 4 2 oz oz x Prosciutto. With the help of a teaspoon to make a "walnut" shape.3 15 2 13 1 2 1 4 2 pch oz oz oz pch pch qt oz pch salt. bring 1 quart heavy cream to a slow boil and add 4 ounces sweet butter. Serve agnolotti on warm plates with warm sauce. place the spoon on the dough and cover it with another layer. to taste nutmeg. If you mix it too much. In a bowl. to taste heavy cream mascarpone cheese white pepper. Cover the bowl and refrigerate for at least 1 hour before using. and mix very well with a wooden spoon until the butter is completely incorporated. constantly stirring with a wooden spoon. steam the spinach and chop it very fine. in one piece Pancetta. grind together the prosciutto. Boil slowly for five minutes. and sausages. grated black pepper. Stuff the pasta with the filling and cook in boiling water until the agnolotti come to the surface of the boiling water.Roll out the dough in a thin layer and brush it with an egg wash (made from 1 egg). to taste ricotta cheese. Using a meat grinder.

When all the meat balls are cooked and in the skillet. grated Salt & black pepper to taste TO COOK MEAT BALLS 4 qt Chicken broth SAUCE 8 1/2 1/2 tbl lb Unsalted butter Mascarpone Meanwhile. Mix very well and simmer for 1 or 2 minutes. and nutmeg. Serve immediately. Mix very well. Make sure the meat balls are solid with no holes inside. tansfer them with a slotted spoon to the skillet containing the butter. Season with salt.4 3/4 5 x Extra-large eggs • cup Bread crumbs. When the broth reaches a boil. unseasoned tbl Parmesan cheese. with some Parmesan on the side. but it has a creamy . start shaping the meat mixture into tiny meat balls. place a large skillet with the butter over low heat. and as they rise to the top. cup Heavy cream Salt & black pepper to taste 1 pch Freshly grated nutmeg TO SERVE Aigo Bouido (Garlic Soup) Yield > 6 Keys : Sauces Italian Italy European Mediterranean French France Servings Ingredients : Method : • This isn't cream of garlic soup. pepper. Drop the balls into the boiling broth a few at a time. a heaping tablespoon of mixture will be enough to prepare several. then transfer to a warmed serving platter. or until the mascarpone is completely dissolved. add the mascarpone and heavy cream.

Drain. olive oil Beat the egg yolks with a wire whip in a soup tureen for a minute or until they are thick and sticky. Gradually strain in the rest." • Drop garlic cloves in boiling water and boil for 30 seconds. Drop by drop beat in the olive oil for making a mayonnaise. "Because the garlic is boiled.1 2 1 1 2 1/4 1/4 1/2 4 3 x qt tsp pch x tsp tsp x sprg tbl Separated head or about 16 cloves w. beating and pressing the juice out of the garlic. aromatic and almot undefinable. run cold water over them and peel. its after-effects are at a minimum. Here it is: Remove the crusts from bread and . hole. beat a ladleful of hot soup into the egg mixture by droplets. Correct seasoning. unpeeled ga Water Salt Of pepper Cloves Sage Thyme Bay leav parsley Olive oil texture. Rounds of hard-toasted French bread 1 cup of grated Swiss or Parmesan cheese Just before serving. Serve immediately. I've done this one and it's great. • • • • Aioli Yield > 8 Keys : Sauces Vegetables Italian Italy European Mediterranean Ingredients : 1 x thick slice French bread Method : • I find a recipe in my Encyclopedia of Cooking by JoAnna Morris for aioli. As Julia says. and its flavor becomes exquisite. Place the garlic and the rest of the ingredients in a 3-quart saucepan and boil slowly for 30 minutes. accompanied by the bread and cheese. 3 egg yolks 3 to 4 T.

the remaining oil may be beaten in. Add the yolks and salt and mash in. When the sauce becomes thick. When all oil has been used. place garlic and egg and blend until smooth. whole Egg Juice of 1/2 lemon 1 1 1/2 tsp Dijon mustard Method : • In a blender. Squeeze dry. Thin with water and lemon juice to taste.milk 4 2 1/8 1 1 x x tsp cloves garlic egg yolks / salt soak in milk. Add lemon juice and mustard and blend again. season with salt and pepper and thin to sauce consistency with some of the 4 tablespoons water. Place in large mortar with garlic and mash with pestle until a fine paste. With machine running. Drop by drop pound in olive oil. Serve in a crock with shellfish dishes. drizzle in oil to form mayonnaise. cup olive oil tbl boiling water lemon juice Ajo Aceite .(Garlic Mayonnaise for Rice) Yield > 1 Keys : Condiments Italian Italy European Mediterranean Ingredients : 6 1 x x Garlic cloves peeled. cup Extra-virgin olive oil Salt to taste . remove to bowl.

Add sherry vinegar and grapes and bread and blend until smooth.(Cool Garlic and Almond Soup) Yield > 4 Keys : Appetizers Soups Stews Nuts Italian Italy European Mediterranean Ingredients : 3/4 6 3 1/2 2 1/4 3 cup x tbl cup piece cup cup Blanched almonds Garlic cloves peeled.Freshly-ground black pepper to taste 4 tbl Water room temperature Ajo Blanco . Strain in a soup tureen and season pretty aggressively. whole Sherry vinegar White seedless grapes White bread crust removed Extra-virgin olive oil Water very cold Salt to taste Freshly-ground black pepper to taste Method : • Place almonds and garlic in food processor and blend until very fine. drizzle in the olive oil first and then the water. Drizzle sherry vinegar on to bowls of soup and garnish with grapes. • . This recipe yields 4 appetizer servings. With machine running.

Lightly flour counter and rolling pin. Spread some warm water over top of each loaf with your hand. Place finished loaves on top. sugar and salt in mixing bowl.) After 30 minutes. Dough should be sticky.(to 4 cups) divided lb High-gluten or bread flour Dissolve yeast in 2 cups warm water. in. sealing the seam with the side of your hand or knuckles.12 x Muscat grapes for garnish Al's Italian Bread Yield > 1 Keys : Breads Rolls Hold Italian Italy European Mediterranean Ingredients : 3 3 3 1/2 1 1/2 2 oz Fresh yeast Method : • cup Warm water . (If using oven tiles or a pizza stone. knead dough in bowl for about 3 minutes. Make a well in center of mixture. Mix thoroughly with hands (Marino's method) or dough hook of mixer. place empty pans on the bottom shelf to keep the bottom of the bread from overbrowning. Gradually add 1 to 2 cups remaining warm water. roll loaf over seeds and cornmeal. then puts the bowl of dough inside. (Marino turns his electric oven to "warm" for a minute. using 2 loaves per pan. Cover and return to warm spot to rise for 1 hour. knead cup Granulated sugar tbl tsp tbl Salt plus Salt Vegetable shortening plus more for greasing if using pans Cornmeal Toasted sesame seeds • • Cover dough with a cloth and set in a warm place to rise for 30 minutes. Spread 2 tablespoons shortening on top of dough. (If baking the bread in pans. Sprinkle some cornmeal and sesame seeds on kitchen counter. like a jelly roll.) Bake 25 to 35 minutes or until loaves are golden and sound hollow when tapped on the bottom. • • • • • • Alan Thicke's Noodles Alfredo . Cut dough into 4 equal sections. Shape each into a loaf. remove after 15 minutes and place the loaves directly on the top oven rack to finish baking. Roll up each piece of dough lengthwise. Combine flour. cover with a towel and let rise for 15 minutes. Preheat oven to 450 degrees. pour in yeast mixture. sprinkle them with some cornmeal and place in oven to heat. turns it off. roll each section of dough into a rectangle. mix thoroughly. Yield: 4 loaves.) Place risen loaves on hot oven tiles or in lightly greased oblong cake pans. Sprinkle another counter lightly with cornmeal.

but do not rinse. half and half and Parmesan cheese. Stir over heat but do hot boil. chopped salt and pepper half and half Parmesan cheese Method : • • Cook pasta according to direction on package. Alaska Salmon and Avocado Pasta Salad . (your choice) butter garlic cloves. minced parsley. sautee garlic in butter. Do not overcook! Drain well. you can sprinkle on extra Parmesan cheese before serving). Meanwhile.Yield > 4 Keys : Pasta Celebrity Rice Grains Italian Italy European Mediterranean Ingredients : 1 1/4 2 2 1 1/2 1/4 lb cup x tbl dsh cup cup pasta. Add parsley. Place pasta in heated bowl. Pour sauce over pasta and serve. salt and pepper. (If desired. in a medium-size skillet.

diced lettuce leaves to serve on Albondigas . Add to the pasta with the green onions. Drain and flake the salmon. (macaroni. or shells Alaska salmon. Spoon the salad onto a bed of lettuce leaves.Yield > 4 Keys : Fish Pasta Salads Italian Italy European Mediterranean Usa Alaska Alaskan North American Ingredients : 6 1 2 1 3 1 1 1/2 oz can tbl x tbl x tbl dry pasta. sliced bell pepper and cilantro. garlic. the mayonnaise. Toss the pasta salad with the dressing. cover and chill. Season to taste with salt and pepper. (14 3/4 oz) French dressing red bell pepper. Before serving. Drain and toss with the French dressing. thinly sliced light mayonnaise ripe avocados. Sprinkle with paprika for garnish. onion. sour cream and tomato paste until thoroughly combined. Whisk together the lime juice and grated rind. rotini. chopped lime. penne. • cup sour cream paprika to taste 1 2 3 bn tbl x green onion. gently toss the avocados into the salad. juiced/rind grated tomato paste Method : • Cook the pasta according to package directions. 3 .(Andalucian Lamb Meatballs) Yield > 4 Keys : Lamb Main Dish Meatballs Meats Italian Italy European Mediterranean Ingredients : Method : • In a mixing bowl. stir together lamb. thinly sliced cilantro or parsley. Allow to cool.

Form into 1-inch balls. • Heat oil in a 12. Add meatballs and cook until golden brown all over. This recipe yields 4 servings. prosciutto or ham cut 2" julienne Method : • Place veal. Cover and cook 30 minutes. saffron.(Veal Meatballs) Yield > 4 Keys : Main Dish Meatballs Veal Meats Italian Italy European Mediterranean Warm Room Ingredients : 1 1/2 lb lb Ground veal Jamon serrano. or about 7 to 10 minutes. Add stock and bring to a boil. Roll each ball in flour. jamon. Add Spanish onion and cook until golden brown and soft.2 1/2 2 4 1 lb med x tbl tbl Ground lamb Onion finely minced Garlic cloves finely minced Chopped cilantro divided Toasted cumin seeds finely ground using a spice mill tablespoons cilantro. cumin.to 14-inch frying pan until just smoking. Return meatballs to pan and lower heat to simmer. about 1 minute. nutmeg. and remove. then beaten eggs and then bread crumbs and set aside. Place almonds. mint and remaining cilantro into a spice mill and process to a fine powder. 1 egg. . bacon. Stir into stock and serve immediately. egg. dust with flour and refrigerate 10 minutes. garlic. salt and pepper and thyme and mix well. • • 1 x Egg Salt to taste Freshly-ground black pepper to taste 2 1/2 6 1 1 1/2 1/4 1/4 3 1/2 tbl cup tbl lrg cup cup tsp x tbl Thyme leaves Flour Extra-virgin olive oil Spanish onion chopped 1/8" dice Chicken stock Blanched almonds Saffron threads Garlic cloves Fresh mint chiffonade Albondigas De Ternera . about 6 to 8 minutes. Season with salt and pepper and form into golf ballsized rounds. sweet paprika and orange zest in blender and puree until smooth.

Add garlic to pan with remaining 2 tablespoons oil and cook until light golden brown. and chopped 1 1/2 tbl Hot paprika cup Dry sherry Alessia's Favorite Mushroom Sauce Yield > 3 Keys : Main Dish Mushrooms Pasta Italian Italy European Mediterranean Ingredients : 3/4 2 2 1 oz Dried porcini mushrooms Method : • cup Water tbl tbl Butter . This recipe yields 4 servings. Add the shallots and saute for a few minutes or until tender. Add minced drained porcini mushrooms and reserved liquid and reduce until the mushrooms have almost entirely • . Saute 6 meatballs at a time until dark golden brown and then remove. heat 6 tablespoons of the oil until smoking.(to 3 tbspns) Finely-minced shallots Soak dried porcini in water for two hours at least or for as long as possible. Heat the butter in a 12-inch skillet.to 14-inch saute pan. Add the sliced mushrooms and saute another minute or so or until they begin to wilt. reserve until later. • 1/4 1 8 4 2 cup Flour cup Dried bread crumbs tbl x lrg Extra-virgin olive oil divided Garlic cloves thinly sliced Tomatoes peeled. Place meatballs into sauce. When porcini are soft. drain. about 2 to 5 minutes.1/4 1 2 1/2 1 2 lb x x tsp tbl tbl Tocino (bacon) cut 1/4" cubes Egg plus Eggs beaten Nutmeg Sweet paprika Orange zest Salt to taste Freshly-ground black pepper to taste • In a 12. seeded. Serve either warm or at room temperature. reserving liquid. Repeat with remaining meatballs and remove from pan. lower heat and simmer about 20 minutes. and finely mince the porcini. Add tomatoes. hot paprika and sherry and bring to a boil.

cup butter cup light cream tsp salt . Drain fettuccine and place in a warm bowl. Garnish with shavings of Parmesan cheese. Add cream and cook for two minutes. Add hot sauce and both cheeses and toss gently. salt. pepper. stirring occasionally. cup Heavy cream oz Fedelini Salt to taste Freshly-ground black pepper to taste Shaved Parmesan cheese for garnish • • Portion out the cooked fedelini and spoon sauce over the top. This recipe yields 3 servings. Alfredo's Noodles Yield > 4 Keys : Pasta Pizza Italian Italy European Mediterranean Ingredients : 1 1/4 1 1/2 1/2 1/2 1/2 1/4 lb tsp fettuccine oregano Method : • cup sliced mushrooms tsp garlic powder Melt butter in a small saucepan. Season to taste with salt and pepper. Add mushrooms. Saute for five minutes.1 1/2 12 pkt Domestic mushrooms . oregano. and garlic.(10 oz) caps sliced finely absorbed the porcini liquid. Add the heavy cream and reduce slightly.

stirring constantly. * I used 2 Tbsp margarine instead since we don't have butter-flavored granules. cook sauce over low heat. stopping once to scrape down sides. cup evaporated skimmed milk tsp tsp tsp x chicken-flavored bouillon granules dried basil ground black pepper d ground red pepper Alfredo Sauce Al a Strings Restaurant Yield > 4 Keys : Italian Italy European Mediterranean Ingredients : Method : • Combine all ingredients except for the starch. process until smooth. Pour into a small saucepan. until thoroughly heated.1/4 tsp pepper Alfredo Sauce Yield > 1 Keys : Sauces Alfr Italian Italy European Mediterranean Ingredients : 2 3 2 1/2 1/2 1/2 1/2 1 cup nonfat cottage cheese tbl tbl grated parmesan cheese butter-flavored granules Method : • • • • Serving Size : 6-8 Combine all ingredients in container of an electric blender. Makes 2 3/4 cups. cheese and .

Almost Yield > 2 Keys : Pasta Sauces Gravies Vegetarian Italian Italy European Mediterranean Ingredients : 4 1/2 1 1 oz linguini Method : • • • cup lowfat cottage cheese tbl tbl skim milk grated parmesan cheese coarsely ground pepper 1. Remove from heat. Almond Raisin Panettone Yield > 10 Keys : Breads Machine Bread Bakers Fruit Spice Nuts Italian Italy European Mediterranean Ingredients : 1/2 cup Warm Milk Method : • Use Sweet Dough Cycle. cup arrowroot starch cup water cup shredded non-fat mozzarella cheese to taste salt to taste white pepper Alfredo Sauce. Let sauce simmer for 2 minutes. 3. Toss linguini with sauce in serving bowl. skim milk and parmesan cheese in electric blender or food processor. • Makes 4-6 servings. Blend together the arrowroot and cold water then add slowly to the sauce. Season with pepper and serve at once. Cook linguini until desired doneness 2. Whirl until smooth. . place cottage cheese. Meanwhile.1 1 2 1/4 1/4 1 qt tbl tbl non-fat milk garlic salt molly mcbutter water and put into a sauce pan and bring to a boil. stirring constantly. Slowly add and blend in the cheese.

1/4 2 1/8 4 1/2 5 1/2 1 4 3 1 1/2 cup Egg cup All-purpose Flour tbl tsp tbl tsp tsp tbl tbl tsp Sugar Salt Butter Orange Peel Lemon Peel Raisins Slivered Almonds Bread Machine Yeast .

ff or 16 ozs fresh. fresh. Gradually stir in milk until blended. Drain. minced Method : • Doneness as directed on the package. or. sauteegarlic in wine . cook and stir for 1 minute. Remove from heat. Sprinkle with nutritional yeast. parmesan Alfredo-Style Sauce . Add cooked fettuccini. cook for 1 minute. ff dry white wine 3 1/4 1/4 1/4 1 12 1/2 1/4 1/4 lrg garlic cloves. stirring frequently. Add bell pepper.1 tb dry tbl oz tsp tsp flour evaporated skim milk basil leaves oregano leaves • cup nutritional yeast. stir in basil and oregano. stirring constantly. toss gently to coat. Cook for 3 to 5 minutes. Bring to a boil. keep warm. fine chop cup green onions.Alfredo Sauce Over Fettuccine Ff Yield > 6 Keys : Pasta Italian Italy European Mediterranean Ingredients : 12 oz fettuccine. or until sauce boils and thickens. chop. cup red bell pepper. slice cup parsley. uncooked. Meanwhile. onions. parsley and flour.

until thoroughly heated. cook sauce over low heat. Pour into a small saucepan.Yield > 4 Servings Keys : Sauces Food Process Pasta Italian Italy European Mediterranean Ingredients : 2 3 cup Nonfat cottage cheese tbl Freshly grated Parmesan Cheese 2 tbl Butter Buds=AE powdered Butter substitute -. NOTE: The above nutrition information was based on this recipe making 6 servings. process until smooth. stopping once to scrape down sides.to taste Combine all ingredients in container of an electric blender. but in reality normal humans won't be able to get more than 4 main-course servings out of this at best.or Othe= Method : • • 1/2 Cup evaporated skim milk 1/2 teaspoon chicken bouillon 1/2 teaspoon dried basil 1/4 teaspoon freshly ground black pepper cayenne . stirring constantly. • Alice's Italian Casserole .

Yield > 8 Keys : Casserole Italian Italy European Mediterranean Servings Ingredients : 1 1 2 1/3 1 1 1 lb tsp cup cup tsp pkt jar Hamburger Basil Noodles (measure uncooked) Water Oregano (8-oz) shredded Moxarella cheese (32-oz) prepared spaghetti sauce (I use Ragu) Sugar Onion. put your feet up. salt. Thaw before baking. have a glass of chilled wine. then popped into the oven when you get home from work. and relax. chopped Salt Pepper Method : • Here is a recipe that is best assembled the night before. drain. 1 1/2 cups cottage cheese. Cook noodles according to package directions. and pepper.. Optional center layer: Mix together 1 egg. In a "lasagna" sized casserole. and water. Add Ragu. Uncover.. Spread this over the first layer of sauce/noodles.. after the kids are in bed. and then continue layering. Bake at 375 degrees (covered) for 45 minutes. Make TWO casseroles out of this if you have a small • • • • • • • • • 1 1 1 1/2 1/4 tsp med tsp tsp . then frozen. Top with shredded cheese. let the kids watch Barney (the purple dinosaur I hate). and bake for 10 minutes more. salt. layer the drained noodles and the ragu mixture. sugar.. Drain. While it bakes. Brown hamburger and onion. This optional center layer will make this casserole taste just like lasagna. This casserole can be prepared to the baking point. beginning and ending with the sauce. Simmer for about 30 minutes. spices.

Simmer 20 to 30 minutes.Pour in tomato sauce and water..Makes 3 to 4 servings.sprinkle in a little at a time..Break spaghetti.Sprinkle with salt and pepper. Whenever either of us makes this. All at Once Spaghetti Yield > 4 Servings Keys : Hamburger Pasta Beef Meats Italian Italy European Mediterranean Ingredients : 1 1 1/2 1 1/2 tbl lrg lb tsp Cooking oil Onion. .Add onion.stirring into sauce and keeping it separated.Stir and fry until meat loses red color.Crumble in the beef. we divide the casserole in two parts and share with each other. my next door neighbor. fresh tomatoes (and probably zucchini) would be good. and two cans of tomatoes. but much more of a stew than a sauce. Aliza's Spaghetti Sauce Yield > 1 Keys : Pasta Low Calorie Fat Free Diet Italian Italy European Mediterranean Ingredients : 1 1 x x brick of spinach 28 oz can crushed tomatoes 1 x 10 oz bag frozen green pepper 2 x 7 oz cans salt-free mushrooms 1 1 1 1 1 x x x x pch lots of dehydrated onion garlic to taste parsley to taste Italian seasoning to taste black pepper Method : • It was good.chopped Ground beef Salt Method : • Heat oil in saucepan or skillet.cook until soft.. my freezer is full these days. Bake one and freeze one for an emergency.Cover tightly..bring to boil. I'll use real onions.Serve with cheese. • Personal note: This recipe was given to me by Alice Robertson. and have containers ready to freeze most of it. In summer. Next time I make it.Stir toward end of cooking time.family.

low kidney beans. pkg. Serves 6. frozen (broccoli. Pour boiling water over mixed vegetables. • Alligator Cacciatora Banquet . Combine kidney beans. Chill at least 1 hour before serving. cauliflower. rinsed and drained garlic powder Cajun seasoning Method : • Cook pasta shells according to directions. half-ring sliced Italian salad dressing. dressing. carrots. etc) 1 1 15 1 1 med cup oz tsp tsp white onions.8 oz. mix. spices and chopped onion together.) Grated cheese All Vegetable Pasta Salad Yield > 6 Keys : Salad Italian Italy European Mediterranean Ingredients : 10 32 oz oz pasta shells mixed vegetables. Add pasta mix well. Drain and rinse in cold water. Drain and rinse in cold water. Add vegetables. canned.Pepper to taste 2 1 1/2 1/4 can Hunt's Tomato Sauce cup Water lb Uncooked spaghetti (1/2 .

(so how much do 3 adult alligators weigh anyway?) Borrow. red pepper. Last 30 minutes add onions.. peppers. I have though of ways to make this with some other meat. bay leaves. but truely Italian. simmer. turning often. beg or steal huge cooking pot. Add tomatoes. Discard head. zucchini. oregano. feet and tail.. because we just don't have alligators in Milwaukee! Maybe buffalo?) • Allspice Pasta . add sliced olives. bring to boil. Use medium heat for oil and garlic. Wash and cut into individual portions. Serve with salad topped with favorite Italian dressing and crisp bread.Yield > 100 Servings Keys : Cajun Main Dish Game Meats Italian Italy European Mediterranean Italian Ingredients : 3 15 3 1 4 1 4 50 10 1 1/2 4 20 1 x lb can cup cup pkt cup lb lb cup cup cup lb whl Adult Alligators Zucchini sliced Black pitted olives sliced Black pepper Oregano Bay leaves (small box) Vegetable oil Canned whole tomatoes Sliced onions Salt Crushed red pepper Diced fresh parsley Assorted green & Red bulb of garlic Method : • • • Peppers Alligators. add salt. "New Orleans Cooks The Italian Way" Locovozzi & Mollicone (note: this is a real recipe and there is a whole Italian area of New Orleans which as you can see is spicy like cajun. pepper. and parsley. Cover and simmer for 2 1/2 hours. Add alligator portions. Last 5 min.

durum tsp x tbl tbl allspice egg olive oil.(Almond Cupcakes) Yield > 12 Keys : Cakes Desserts Muffins Breads Baked Nuts Italian Italy European Mediterranean .Yield > 4 Keys : Spices Italian Italy European Mediterranean Ingredients : HAND 1 1 1 1 1 cup semolina flour. optional water. durum tsp x tbl tbl allspice egg olive oil. optional water. if and as needed Method : • • Follow whatever method you normally use to mix and knead your dough. if and as needed (1 to 2 ) Almendradas . ELECTRIC EXTRUDER 1 1/3 1 1 1 1 cup semolina flour. Ingredients are given for Manual or Electric Machine.

Add sugar. • Almond and Apricot Cookies (Pastini Di Mandorle) Yield > 36 Keys : Nuts Italian Italy European Mediterranean Ingredients : 125 200 1 gm gm med butter softened caster sugar egg beaten Method : • • • Cream the butter and sugar together until light and fluffy then beat in the egg and almond essence. Sift the flour and baking powder together and stir into the mixture with enough milk to form a smooth paste. Fold into almond mixture. Place in food processor and chop until powder. In a separate bowl. Allow to cool. . until a toothpick exits cleanly. Bake 12 to 15 minutes. whip eggs whites to firm peaks. orange zest and cinnamon to a mixing bowl and stir in almond powder. Grease a 12slot muffin pan and fill each cup. Allow to cool before serving. Roll teaspoonfuls of the mixture into balls. shaking constantly. Toast almonds under broiler for 2 to 3 minutes.Ingredients : 3 1 1/2 1 1 5 cup Sliced almonds cup Powdered sugar tsp tsp x Orange zest Cinnamon Egg whites Method : • • Preheat oven to 400 degrees. This recipe yields 12 cupcakes.

Makes about 36 Almond Marzipan Cream (Frangipane) Yield > 6 Keys : Desserts Nuts Italian Italy European Mediterranean Servings Ingredients : 3 3 2 4 6 x oz Eggs (3/4 cup) all purpose flour Method : • cup Milk oz oz (1/2 cup) sugar (3/4 cup) ground almonds You will need 2 bowls. Leave for 5 minutes then transfer to a wire rack and leave until cold.4 250 1 1 50 2 dsh gm tsp tbl gm tbl almond essence plain flour baking powder milk blanched almonds finely chopped apricot jam • • • • • • Roll in chopped almonds and place well apart on a greased baking sheet. Mix the flour with a little of the milk. When it is cold. and then stir into the rest of the milk and the beaten eggs. Serve as a special treat for holidays. Almond-Orange Biscotti . Bake in a preheated moderately hot oven 200 degrees C (400 degrees F) Gas Mark 6 for 12 to 15 minutes until golden. and a baking dish. a saucepan. cut into squares like Turkish delight. When thick. Make a deep dent in the centre of each and fill with jam. Store in an airtight tin. whisking steadily and adding the sugar and the almonds little by little. Beat the eggs together. Cook the mixture over low heat like a custard. remove from the heat and pour into an oiled baking dish.

Almond Pestinos in Rose Petal Syrup Yield > 4 Keys : Desserts Nuts Italian Italy European Mediterranean Ingredients : Method : • In a bowl. Bake 30-35 minutes or until brown on top. Remove from oven and cool slightly. sift the flour. orange 1/2 2 cup chopped almonds tsp baking powder Method : • • • • Preheat oven to 350F. In a large bowl. cinnamon and anise. mix together olive oil. juice and zest of lemon. sugar. Return to oven with cut side down for 15 minutes or until slices are brown. Shape each half into flatbottomed cylinders (1-inch high x 2 1/2-inches wide x 8-inches long). cream. add the remaining ingredients and mix well. Add almonds and flour.Yield > 6 Keys : Nuts Citrus Cookie Italian Italy European Mediterranean Ingredients : 2 1/4 1 1/4 1 3 1 1/4 cup flour cup sugar pch x tbl tsp salt eggs. mix to . baking powder and salt. Remove from oven and cool on racks. Cut into 3/4-inch slices. Make a well in the center of the mixture. Divide the dough in half. lightly beaten oil almond extract finely grated zest of 1. Grease and flour cookie sheet.

While still warm. Dust with powdered sugar and allow to dry. dip in honey mixture to coat and place on cooling rack. Form pastry into 1-inch balls and form those into 3 1/2-inch to 4-inch cigars. . Remove from heat and set aside. This recipe yields 4 servings. and knead 2 to 3 minutes. and drain on paper towels. Place honey and rose petals in a saucepan and bring to a boil. • • Preheat fryer to 385 degrees. Fry in 350 degree hot oil in small batches until golden brown.1/3 1/4 cup Extra-virgin olive oil cup Cream Juice and zest of 1 lemon form a firm dough. Wrap in a wet cloth and allow to rest 1 hour. remove with spider. 1 1/4 1 2 1 1/4 3 1/2 pch Cinnamon cup Anise del Mono or Sambucca cup Ground almonds cup Flour cup Honey cup Dried organic rose petals cup Virgin olive oil cup Powdered sugar • Almond Stuffed Peaches ( Pesche Alla Piemontese) Yield > 4 Keys : Nuts Italian Italy European Mediterranean Cold Warm Ingredients : Method : • Scoop a little flesh from the centre of each peach half and put in a basin.

Serve warm or cold with pouring cream. pine nuts and Parmesan cheese in a blender or food processor. Combine flour. peeled Method : • Put the basil. Serves 4 Almost Impossible Basic Baking Mix Yield > 1 Keys : Vegetables Italian Italy European Mediterranean Servings Ingredients : 2 3/4 1/3 1 1 1 6 cup All-purpose flour* cup Nonfat dry milk powder tbl tbl tsp tbl Sugar Double-acting baking powder Salt Solid vegetable shortening Method : • *To vary the mix. • Almost Nonfat Pesto Yield > 3 Keys : Italian Italy European Mediterranean Ingredients : 1 1/2 2 1/4 1/4 1/4 cup fresh basil leaves x cloves garlic. Top with flaked almonds if liked and dot with the remaining butter. Turn the machine on and drizzle in the lemon juice. baking powder. freshly squeezed • Almost Pasta Primavera . Store in container with tight-fitting cover in cool place for up to 4 weeks. salt and shortening in food processor. cup pine nuts cup parmesan cheese. Divide between the peaches shaping the stuffing into a mound.4 75 50 40 1 1/2 lrg gm gm gm x tsp firm peaches halved and stoned macaroons crushed caster sugar butter softened egg yolk finely grated lemon rind flaked almonds to decorate (optional) • • • • • • • Add the macaroon crumbs sugar 25g of the butter the egg yolk and lemon rind and beat until smooth. Pulse until mixture is well blended and smooth. grated cup lemon juice. Arrange in a buttered ovenproof dish. Stir well before using. Bake in a preheated moderate oven 180 degrees C (350 degrees F) Gas Mark 4 for 25 to 35 minutes. NOTES : Makes 17 cups. garlic. Makes 3/4 cup pesto. sugar. Continue to puree until a smooth paste is formed. dry milk. replace half of the flour with wholewheat flour or cornmeal.

Using a fork remove spaghetti-like strands. Spoon cheese mixture over vegetable mixture.Yield > 6 Keys : Diabetic Vegetables Cheese Main Dish Eggs Italian Italy European Mediterranean Ingredients : 3 1/2 1 1 1 1 1 3/4 1 1/2 1 1/2 1/4 1/2 1/8 lb spaghetti squash. sliced cup mushrooms. and seasonings to saucepan. small. Measure 3 cups of strands.. melted skim milk Wash squash. Add milk. 1 medium Method : • cup broccoli flowerets. fresh cup zucchini. found this on the cooking echo. Cook over low heat. sliced x tsp tbl clove garlic. tossing gently. Combine squash strands and vegetables. Saute garlic in margarine in a small saucepan. fresh. Cover to keep warm.-) which is the reason why I put it in my diabetic recipes file) Yields • • • cup part skim ricotta cheese tbl tsp tsp tsp tsp parmesan cheese imitation butter flavoring salt italian seasoning coarsely ground pepper • . crushed reduced calorie margarine. Drain squash and cool. cut side down. tossing gently. Remove remaining strands for other use. sliced cup carrot. cheese. in a Dutch oven. remove from heat. until mixture is hot (do not boil). Steam vegetables 5 to 7 minutes or until crisp-tender. cut in half lengthwise and discard seeds. Place squash. Bring water to a boil. add 2 inches water. stirring constantly. set aside. cover and cook 20 minutes or until squash is tender. small. buter flavoring. it sounded sooo good! It may be worth trying out as soon as I can convenience "Bert" that squash is good for you and yours. drain well. set aside.

BECHAMEL SAUCE: Combine the water. salt. stirring constantly. Add carrots. sliced Garlic cloves. stirring occasionally to prevent burning. Top with shredded soy cheese if desired. Add a little of the reserved stock if mixture is too dry. tomatoes. Meanwhile cook enough lasagna strips to make 3 layers. reserving the stock. pepper & nutmeg in the blender & blend till smooth. enough for 3 layers BECHAMEL SAUCE 3 1/2 1/2 1 1/2 1 1 ROUX 1/4 1/2 cup cup Vegetable oil All-purpose flour cup cup tsp tsp x x Water Cashews Salt White pepper Bay leaf d Nutmeg Method : • • Rinse lentils & cook for about 25 minutes until soft. Make the roux by heating the oil in a pot & stirring in the flour when hot. reduce heat to very low & simmer for about 1 minute or until the sauce starts to thicken. add the bay leaf & bring to a gentle boil. Set aside. garlic & mushrooms & continue to saute for 10 minutes. cashews. Put a layer of lasagna in the bottom & layer with the lentil mixture followed by the bechamel sauce. Let stand for 10 minutes before serving • • • TOPPING 1 1/2 cup Mozzarella style soy . Heat oil in a large skillet & saute onions for 3 minutes. washed Olive oil Onion. ending with a layer of bechamel. diced Carrot. Oil a casserole dish. Repeat. diced Tomato paste Parsley Oregano Marjoram Soy sauce Salt & pepper to taste PASTA Lasagna strips. When boiling. Add cooked lentils.Almost Vegan Lasagna Yield > 8 Keys : Pasta Italian Italy European Mediterranean Ingredients : FILLING 1 2 1 1 1 1/2 2 2 2 1 1 1 1 cup tbl lrg med cup x cup tbl tbl tsp tsp tsp Green lentils. Cook only till al dente. herbs & soy sauce. thinly sliced Mushrooms. tomato paste. Drain. Bake at 350F for 35 minutes. Slowly add the cashew milk. Cover & cook for 20 minutes to ensure that the flavours are well blended. chopped Tomatoes.

Alassa Milano. Spread the mixture on the lasagna and roll it up. Sprinkle with Parmesan cheese. plays Tony Danza's lively daughter on "Who's the Boss" and a witch in "Charmed". shredded oz spaghetti sauce Method : • Drain lasagna noodles. cooked and chopped cup mozzarella cheese. Combine ham. Set in a baking dish and pour spaghetti sauce over it. Serves 6. cooked according to package. directions 1 3/4 1 3/4 16 cup cooked ham. Bake for 20 minutes.cheese OR Italian style almond cheese (optional) Alyssa Milano's Rolled Lasagna Yield > 6 Keys : Pasta Celebrity Pork Ham Meats Italian Italy European Mediterranean Ingredients : 1 pkt lasagna noodles. • • Amaretti Cookies .. if desired. spinach and both cheese in bowl. chopped cup ricotta cheese cup spinach.

Pipe the mixture on the paper in 1-to-1 1/2-inch mounds. sprinkling them on heavily. leaving the towel more than damp. turn the papers over with the Amaretti still adhering to them and wet the papers with hot water. Fill a pastry bag fitted with a 1/2-inch plain tube with the mixture. HERE ARE 2 VARIATIONS OF AMARETTI: Amaretti di Pinoli: After moistening the piped Amaretti. Leave a few minutes. about 1-inch apart. Beat the paste until very smooth. Remove from the oven and place the pans on racks to cool. a deep golden color. Mix on low speed until very fine. Do not dust with sugar. Line 2 cookie sheets or jelly roll pans with parchment paper. Slap the surface of the Amaretti gently with the towel to moisten them and make the surface smooth. Sprinkle the Amaretti with granulated sugar. Fior di Mandorla: This • • • • . Fold a clean kitchen towel into a long strip and moisten the towel with water. until they are well risen. To remove the Amaretti from the papers. then pull on the papers to release the Amaretti. mixing about 1 minute between each. strew them with pine nuts. then pressing lightly with the fingertips so that the pine nuts adhere. Bake as for the Amaretti. Break the almond paste into small pieces and combine it with the sugar in the bowl of an electric mixer. Squeeze lightly to eliminate excess water. Bake about 15to-20 minutes. and their surface is covered with tiny cracks.Yield > 42 Keys : Cookies Italian Italy European Mediterranean Ingredients : 1/2 1 2 lb Canned almond paste Method : • cup Sugar lrg Egg whites Granulated sugar For dusting PREHEAT THE OVEN TO 375F. about 2-to-3 minutes. using a brush. Add egg whites in 4 additions.

and pinching gently inward. Spread the macaroon mixture in the centre and cover with the remaining ice cream smoothing the top. where the mixture is sometimes colored green or pink during the mixing. uncovered. After they have dried. Cool and loosen the Fior di Mandorla as for the Amaretti. • Prepare the Amaretti. Their rough. and including. or overnight. positioning them equidistant around the circumference.variation of Amaretti is popular in Southern Italy and Sicily. indent each of the piped mounds with the thumb. Cover with foil and freeze until required. Spread two thirds of the ice cream over the base and two thirds up the sides of a 600 ml basin. Decorate with whipped cream if using and ratafia biscuits to serve. • Amaretti Ice Cream (Gelato Agli Amaretti) Yield > 4 Keys : Italian Italy European Mediterranean Ingredients : 100 3 450 gm tbl ml amaretti or macaroons Marsala or medium sherry vanilla ice cream (qv) Method : • • • • • • • • • Grind the amaretti or macaroons in an electric blender or crush with a rolling pin. Dust heavily with confectioners' sugar and allow the piped mixture to dry at room temperature. about half way into the center. moistening them with the towel. first and middle fingers of one hand. Mix to a soft paste with the Marsala or sherry. about 15-to-20 minutes. Bake the Fior di Mandorla at 375F. at least 12 hours. up to. craggy appearance is a nice contrast to the smoothness of the standard Amaretti. Serves 4 Note: Avoid soft ice cream otherwise the bombe will not To decorate: whipped cream (optional) ratafia biscuits . Turn the ice cream out onto a serving dish and place in the refrigerator 30 minutes before serving to soften.

room temp cup amaretto tbl tsp cornstarch vanilla extract cup Ghirardelli semi-sweet chocolate chips topping- 2 1/4 1 1/2 cup sour cream. Cool for 5 minutes. Lightly butter the bottom and side of a 9 x 3" round spring form pan. Trim a 9" cardboard cake circle so that it fits snugly within the curved lip of the bottom of the spring form pan. not simmering. making sure that the crust extends 1" up the side of the pan. Cover with plastic wrap and refrigerate overnight. In a large bowl. Remove the side of the pan and sprinkle the top with the almonds. Carefully attach the side of the spring form so as not to tear the foil. beating well after each addition. cup vanilla wafer crumbs cup nuts. leaving a 2" overhang all the way around the edge. room temp cup sugar tsp amaretto cup almonds. beat in the eggs. or until a knife comes out clean when inserted near the center. using a hand held electric mixer set at medium high speed. Bake for 5 minutes longer. softened cup sugar lrg egg. Remove the top part of the double boiler from the bottom and cool the chocolate mixture until tepid. Bake the cheesecake for 50 to 60 minutes. Make the topping: In a large bowl. stir together the sour cream. Do not turn off the oven. sugar and liqueur until combined and spread it evenly over the surface of the cake. One at a time. stirring frequently. Set aside. until combined. Stir in the chocolate chips. unsalted Method : • • Make the crust: Position a rack in the center of the oven and preheat to 375-F. Wrap the foil overhang halfway up the side of the spring form pan. or until smooth. toasted sliced Amaretto Cafe (Italian Coffee) . water. melt the chocolate chips with the butter. Cover the top of the cardboard lined spring form bottom with a piece of aluminum foil. Add the chocolate mixture and using a fork. Lightly butter the foil covered bottom and side of the spring form pan. Make the filling: In a large bowl. nuts and sugar until combined. finely chopped tbl sugar. until smooth. Cool the cheesecake completely on a wire rack. beat the cream cheese with the sugar for 2 to 3 minutes. Amaretto and Ghirardelli Chocolate Chip Cheesecake Yield > 12 Keys : Alcoholic Chocolate Desserts Italian Italy European Mediterranean Ingredients : crust 1 1 1 1/4 1/4 3 cup Ghirardelli semi-sweet chocolate chips tbl butter. Beat in the liqueur.hold its shape. In the top of a double boiler over hot. cornstarch and vanilla until smooth. stir together the chocolate and crumbs. Pour the cheesecake filling into the prepared pan and smooth the surface with a rubber spatula. confectioners' filling- 24 1 4 1/4 2 1 1 oz cream cheese. stir together the crumbs. Press the mixture evenly into the bottom of the prepared pan.

Yield > 1 Keys : Mixed Drinks Alcoholic Coffee Beverages Drink Italian Italy European Mediterranean Ingredients : 1 1 cup black coffee oz amaretto whipped topping 1 x maraschino cherry Method : • Fill coffee mug or cup with hot coffee. Top with pressurized dessert topping and cherry. Amaretto Cake . Stir in amaretto. Serve with teaspoon.

Yield >

12

Keys : Alcoholic Cakes Desserts Christmas Festive Italian Italy European Mediterranean

Ingredients : 1 1 1/2 3 2 1 1 1/2 1 1 1/2 2 1/4 1/3 cup butter cup sugar x eggs, separated

Method :

cup flour, (sifted) tsp tsp tsp baking powder baking soda salt

Cream butter and 1 1/2 cups sugar until light and fluffy; beat in egg yolks one at a time. Fold in beaten egg whites. Sift together flour, baking powder, baking soda and salt, and add to batter a little at a time, alternating with sour cream. Stir until smooth. Mix in grated orange peel and walnuts and pour into buttered 9" tube pan. Bake 50 minutes at 350F. Mix remaining sugar with orange juice and Amaretto and spoon over cake as soon as it comes out of oven. Cool before removing from pan.

cup sour cream tsp grated orange peel

cup chopped walnuts tbl sugar

cup orange juice cup amaretto

Amaretto Cheesecake

Yield >

12

Keys : Alcoholic Italian Italy European Mediterranean

Ingredients : 3 1 4 1/3 1 1/2 1 1/4 6 8 1 1 pkt cream cheese 8oz.

Method :


cup sugar lrg eggs

1. Mix graham cracker crumbs, cinnamon, sugar and butter. Pat mixture in bottom of a 9 inch spring form pan. 2. Beat cram cheese until light and fluffy. Gradually beat in 1 cup sugar. Add eggs one at a time beating well after each addition. 3. Pour into and bake in a pre-heated 375 oven for 45-50 minutes. 4. Mix the sour cream, sugar and amaretto. Spoon the mixture over the cheesecake when done and return to oven for 5 minutes at 500'. Let ripen 48 hours in the refrigerator. 5. Top with 1/4 cup sliced toasted almonds, and chocolate curls before serving.

• • • •

cup amaretto cup graham cracker crumbs tsp cinnamon

cup sugar tbl oz tbl tbl butter, melted sour cream sugar, (plus 1 teaspoon) amaretto

Amaretto Cheesecake From Loren Martin
Yield > 10
Keys : Alcoholic Cheesecake Italian Italy European Mediterranean

Ingredients : 1 1/2 1/2 15 8 4 1/2 1/3 1 1/4 cup graham cracker crushed stk oz oz x butter, melted ricotta cheese cream cheese eggs, lightly beaten

Method :

• •

Great topped with strawberry jam. Combine crumbs of graham crackers and butter; press over bottom and sides of greased 9 inch spring-form pan. Chill. Preheat oven to 325. Beat together ricotta and cream cheese until smooth. Pour mixture into pan; bake 1 hour and 15 minutes, or until firm in middle. Cool 30 minutes in pan before removing. Cool completely (preferably in refrigerator overnight) before serving. Top with fresh fruit, or jam.

cup sugar cup amaretto liquor tsp tsp vanilla salt

Amaretto Cheesecake with Apricot Glaze

Yield >

1

Keys : Alcoholic Cakes Cheese Desserts Italian Italy European Mediterranean

Ingredients : crust 1 1/2 1 2 1/4 cup graham wafer crumbs cup almonds, chopped toasted x tbl unblanched sugar

Method :

• •

CRUST: Combine ingredients; press onto bottom of a 9inch spring form pan. Set aside. FILLING: Combine cream cheese, sugar, and flour, mixing until well blended. Add eggs, one at a time, mixing just until combined. Blend in sour cream and liqueur; pour over crust. Bake in 450F oven 10 minutes. Reduce oven temperature to 250F; continue baking for 1 hour. Run knife around rim of pan ; cool on wire rack. Chill. GLAZE: To glaze cake, combine jam and liqueur in a saucepan; heat until warm and smooth. Strain mixture and pour over cheesecake before removing sides of pan. Garnish if desired.

cup butter, melted

filling4 1 3 4 1 1/4 pkt cream cheese, (250g), softened

Makes 10-12 servings.

cup sugar tbl x flour eggs

cup sour cream cup amaretto di saronno liqueur glaze--

1/2 1

cup apricot jam tbl amaretto di saronno liqueur

Amaretto Cheesecake with Raspberry Sauce

Yield >

8

Keys : Alcoholic Berry Berries Pie Italian Italy European Mediterranean

Ingredients : BASE 1/4 cup butter

Method :

Base: In 9-inch microwavable quiche dish, shallow round baking dish or deep pie plate, melt butter at high (100 per cent power) 1 to 1 1/2 minutes. Stir in almonds and sugar until evenly coated with butter. Press into bottom and sides of dish. Microwave at high 2 to 3 minutes or until firm. If necessary,

2 2

cup almonds, chopped tbl granulated sugar

rotate dish during cooking.

FILLING 12 1/2 3 1 2 1/2 1/2 oz cream cheese, softened

Filling: Beat cream cheese and sugar until light. Beat in eggs one at a time. Add sour cream, 2 tablespoons Amaretto or almond liqueur, vanilla and almond extract. Beat until smooth. Pour into baked crust. Microwave uncovered at medium (50 per cent power) 14 to 18 minutes or until cheesecake is almost set in center. Rotate dish partway through cooking, if necessary. Cool on countertop to room temperature, then cover and refrigerate until serving time. Sauce: Reserve some whole raspberries for garnish. Puree remaining raspberries. Push through sieve to remove seeds. Stir 2 tablespoons Amaretto or almond liqueur into puree. Add sugar to taste. To serve, spoon some sauce on to dessert plates. Place slice of cheesecake on sauce. Garnish with reserved berries. Makes 6 to 8 servings. If you prefer, use 1 cup graham cracker crumbs with 1/2 cup finely chopped almonds for the crust. Use a food processor and pulse to chop nuts to an even consistency, rather than a fine powder. Also, you could substitute strawberries for the raspberries. To omit liqueur, increase almond extract in the filling to 1 teaspoon and use just a drop in the raspberry puree.

• • •

cup granulated sugar x eggs

cup sour cream tbl tsp tsp amaretto vanilla almond extract

• • •

SAUCE 3 2 cup raspberries, frozen, unsweetened, thawed tbl amaretto sugar

Amaretto Chocolate Cheesecake

Yield >

16

Keys : Alcoholic Cheesecakes Italian Italy European Mediterranean

Ingredients : crust---

Method :

MAKE CRUST: Butter the sides only (not the bottom) of a 9-inch spring-form pan (about 2 1/2 to 3 inches deep). Grind the Amaretti very fine in a food processor or blender. Mix with

7 2 5 1

oz tbl tbl oz

amaretti, (see note) granulated sugar sweet butter chocolate, unsweetened (1 square) filling-

sugar in a mixing bowl.

Melt the chocolate and butter in the top of a double boiler, stirring occasionally. Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. (Don't wash the double boiler; you'll be using it again in a minute.) Turn the mixture into the prepared pan. With your fingers, distribute it evenly over the bottom and press it down into a very firm, compact layer. Refrigerate while you prepare the filling. MAKE FILLING: Adjust rack 1/3 up from the bottom of the oven and preheat to 350F. Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted. Remove the top of the double boiler and set aside to cool. Break the Amaretti coarsely into a bowl and set aside. Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur. Beat until thoroughly mixed and set aside. Beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until smooth again. Add the almond paste-Amaretto mixture and beat until thoroughly mixed. Add the melted chocolate and beat well again. Add the eggs one at a time, beating at low speed until they are incorporated after each addition. Add the heavy cream and beat until smooth. Add the coarsely broken Amaretti and stir gently only to mix. Turn into the prepared pan, pouring the mixture over the bottom crust. Rotate the pan gently to level the batter. (Don't worry if the mixture comes almost to the top; it won't run over.) Bake 45 minutes. It will seem soft and not done, but don't bake any more; it will become firm when chilled. The top of the cake is supposed to look bumpy because of the large chunks of Amaretti. Let cool completely at room temperature, then carefully remove the sides of the pan and refrigerate the cake (still on the bottom of the pan) for 4 to 6 hours, or overnight. Desserts," (Knopf 1980). It won me a blue ribbon at the Martha's Vineyard Agricultural Exhibition and Fair in 1983. If you ever find yourself in front of a firing squad, this makes an unbeatable last request. * Amaretti are Italian almond-flavored wafer cookies. They are usually sold in metal tins with the wafers wrapped in packages of two inside the tin. You can also buy Amarettini, which are the same flavor but much smaller and not individually wrapped. Since you're going to grind some of the wafers and break the others into chunks, it doesn't matter which size you start with. One brand is Amaretti di Saronna, Lazzaroni and Co. * This is an expensive cake, both in terms of the cost of the ingredients

• •

6 7 4 1/3 1/4 1 1/2 4 1/2

oz oz oz

chocolate, semisweet amaretti almond paste

cup amaretto liqueur cup sugar, granulated lb lrg cream cheese (room temperature) eggs

cup heavy cream

• •

Amaretto Compote
Yield > 1
Servings Keys : Desserts Alcoholic Italian Italy European Mediterranean Warm

Drain. and apricots. reserving 1/2 cup liquid. ground almonds. lemon rind and almond extract. cup Almonds. Add eggs. combine pears. prunes. Bring to a boil. whole wheat Amaretto Cream Filled Cake . Also makes a wonderful topping for pound cake. Bake at 350 degrees for 12-15 minutes. • Amaretto Cookies Yield > 36 Keys : Cookies Alcoholic Italian Italy European Mediterranean Ingredients : 1/2 2 2 1 1/2 1 1/2 2 cup Butter tbl x Molasses Eggs Method : • Cream together butter and molasses. mix well. In the 1/2 cup liquid.Ingredients : 2 1 1 2 1/4 1 1 cup cup cup med cup cup tsp Water Pitted prunes Dried appricots Red pears. Stir in prunes and apricots and heat through. Stir in Amaretto alternately with flour. Remove from heat and let stand for 15 min. Drop by teaspoonsful onto unoiled cookie sheets. cored and sliced Sugar Amaretto Shredded lemon peel Method : • • • In a medium saucepan combine water. sugar and lemon peel. Serve warm over vanilla ice-cream or frozen yogurt. Cookies will be golden brown when done. Amaretto. ground toasted tsp tsp Lemon rind grated Almond extract cup Amaretto liqueur cup Pastry flour. Leave prunes and apricots on the side. Cover and simmer 10 minutes until the pears are crisp-tender.

Chop hazelnuts. Cut remaining cake into 1-inch pieces. Let stand 2 minutes. Bake about 8 minutes until golden brown. chopped. Butter waxed paper. Cut 4inch circle from cake. Wrap hazelnuts in clean towel. Cool. Amaretto Cream Filled Cake (Zuccotto Ripieno Yield > 6 servings Keys : Nuts Alcoholic Cakes Desserts Frostings Italian Italy European Mediterranean Ingredients : 1 1/2 1/4 1/4 1 1/3 x Sponge Cake Method : • cup Hazelnuts cup Amaretto cup Light rum cup Whipping cream Bake hazelnuts in ungreased baking pan at 400 for 5 minutes or until skins begin to crack. Rub hazelnuts in towel to remove skins. Chop hazelnuts. Wrap hazelnuts in clean towel. Let stand 2 minutes. Rub hazelnuts in towel to remove skins. grated Bake hazelnuts in ungreased baking pan at 400F for 5 minutes or until skins begin to crack. Return to baking pan.Yield > 6 Keys : Alcoholic Italian Italy European Mediterranean Ingredients : 1 1/2 1/4 1/4 1 1/3 1/3 1/3 1 x sponge cake Method : • cup hazelnuts cup amaretto cup light rum cup whipping cream cup powdered sugar cup almonds. Place cake circle on bottom of bowl. Line large bowl with waxed paper. toasted oz unsweetened chocolate. Bake about 8 minutes until golden. blanched. Mix together amaretto and rum and sprinkle over cake. Beat together whipping cream and powdered . Line side of bowl with three-fourths of the cake pieces. stirring occasionally. Return to baking pan.

chop the nuts in a food processor with one cup of the powdered sugar for 30 sec.1/3 cup batter. grated sugar in chilled medium bowl until stiff. smooth with spatula. replace crust amaretto cheesecake filling: sprinkle gelatin over 1/4 cp amaretto. chopped. roast 10 min at 350 x tsp egg whites vanilla Method : • • • Hazelnut macaroon: heat oven to 350. Sprinkle with additional grated chocolate if desired. process for 15 sec until smooth reserve 1/2 . pulse a few times to combine. Amaretto Hazelnut Macaroon Cheesecake Yield > 1 Keys : Alcoholic Nuts Pie Italian Italy European Mediterranean Ingredients : HAZELNUT CRUST 1 3 2 2 1/2 1/8 cup hazelnuts. pour in egg mixture. spread in a 7-8 inch disk bake crust 25-30 minutes. let stand 5 minutes heat in sauce pan with hot (not boiling) water stirring for 4 minutes. fold 1/3 cream into cream cheese. unflavored vanilla cream cheese cup sugar tbl tsp lemon juice lemon zest cup cream • • • Amaretto Peach Cheesecake . (preferably overnight) cup powdered sugar cup sugar tsp salt • • • • • FILLING 1/2 3 2 1 1/2 3/4 2 1 2 cup amaretto tsp tsp lb gelatin. Fold in hazelnuts. replace bottom of spring form with foil wrapped cardboard circle. line a cookie sheet with greased parchment whisk together eggs and vanilla. leave in hot water to stay warm beat cream cheese in mixer for 1 minutes add lemon juice and zest. grease parchment. fold in soaked macaroon disk bits scrape into prepared pan. grease 10 inch spring form pan. with processor running. line with parchment (DO NOT USE WAX PAPER AS IT STICKS HORRIBLY !). Remove bowl and waxed paper. pour reserved batter onto cookie sheet. pour remaining into spring form. remove as much skin from the hazelnuts as is convenient. mix. Spoon filling into cake-lined bowl. beat cream to soft peaks. blanched.1/3 1/3 1 cup Powdered sugar cup Almonds. almonds and chocolate. add both powdered and regular sugar. fold in remaining whipped cream. refrigerate at least 3 hrs. cover with plastic wrap. Place remaining cake pieces on filling. toasted oz Unsweetened chocolate. Cover and refrigerate 2 hours. Invert onto serving plate. disk 20-25 minutes cool on wire rack chop op the disk into 1/8 inch pieces and soak in 1/4 amaretto (DO NOT SOAK FOR MORE THAN 15 MIN OR THEY GET SOGGY !) carefully remove crust (VERY CAREFULLY).

one at a time. cool before removing rim of pan. Spread dough onto bottom of 9inch springform pan. mix well. Softened cup Sugar tsp x oz Unbleached All-purpose Flour Large Eggs Canned Peach Halves * cup Almond Flavored Liqueur Amaretto White Italian Yield > 1 Keys : Alcoholic Drinks Beverages Italian Italy European Mediterranean Ingredients : 1 1 oz oz Vodka Amaretto fill cream Method : • • Ice // rocks or blended // frozen (add 2 scoop ice cream or mix) Amaretto Zabaglione Yield > 4 people Keys : Desserts Alcoholic Hot Sauce Party Italian Dessert Italian Italy European Mediterranean Ingredients : 5 1/4 1/4 x egg yolks Method : • cup sugar (caster) cup Amaretto *Almond praline: In a very clean saucepan. cool. Chill. and then pureed.Yield > 10 Keys : Cakes Desserts Alcoholic Fruit Pie Italian Italy European Mediterranean Ingredients : 3 1/3 1 3/4 24 3/4 3 3 16 1/4 tsp Margarine Method : • • • • • cup Sugar x Large Egg * Peach halves should be drained. Bake at 450 degrees F. cup Unbleached All-purpose Flour oz Cream Cheese... Crush or process into coarse pieces and set aside. Blend in egg. if desired. Combine margarine and sugar until light and fluffy. Garnish with additional peach slices and sliced almonds. mixing at medium speed on electric mixer until well blended. sugar and flour. mixing well after each addition. heat sugar and almonds until sugar begins to turn golden brown. Add peaches and liqueur. Pour over crust. Add eggs. Add flour. Reduce oven temperature to 250 degrees F. Remove from heat and pour onto a lightly greased tray. Combine cream cheese.. . 10 minutes. 10 minutes. continue baking 65 minutes. Loosen cake from rim of pan. Bake at 450 degrees F. mix well.

cut into 3/4" square OR sliced smoked ham 4 2 x can cloves garlic. crushed . 35 oz. large plum tomatoes . • • • Amatriciana Sauce Yield > 6 Keys : Sauce Italian Italy European Mediterranean Ingredients : 1/3 4 8 cup olive oil x oz onions. sugar and wine. coarsely chopped Canadian bacon. Fold into egg mixture with half the crushed almond praline.(or white wine) 1 cup cream • ALMOND PRALINE: 1/2 1/2 cup sugar (caster) cup almonds. place over a pan of simmering water and whisk vigorously until mixture is thick and creamy. Pour over poached peaches or pears and sprinkle with remaining toffee. and sauteefor 10 minutes. in juice. and sauteefor 5 minutes more. cup dry red wine salt and freshly ground black pepper. for 45 minutes. Simmer. to taste Amazing Low-Fat Cannoli . sliced. A balloon whisk is best for this. Add the onions. Whip cream until soft peaks form. Stir in the bacon and garlic. each can (4 cups tomatoes) 2 3/4 tsp sugar Method : • Heat oil in a medium size heavy saucepan over mediumhigh heat. stirring occasionally. A traditional Italian dessert cream that's great poured over fresh or poached fruit. Add amaretto. Season to taste with salt and pepper. Stir in the tomatoes. Remove from heat and allow to cool to room temperature. uncovered. unsalted Combine egg yolks and sugar in a heatproof bowl and beat until creamed.

Store the shells in an airtight container. Bake the cannoli until golden brown and crisp. Drain overnight in the refrigerator. roll the wrapper around the tube. As you withdraw the piping tube. adding sugar or rosewater to taste. pipe the ricotta mixture into the pastry shells. and vanilla and whisk to mix. Glue the opposite corner to the tube with a dab of cornstarch paste. Roll up all the wrappers the same way. This recipe yields 12 cannoli. place the ricotta in a yogurt strainer or cheesecloth or paper-towel-lined strainer over a bowl. which are baked instead of fried. make a rosette at each end. Transfer the filling to a piping bag fitted with a 1/2-inch star tip. Lightly spray 12 cannoli tubes with spray oil. a little into each end. but you must start the night before to drain the cheese. Correct the sweetness. Store the filling in the refrigerator. about 4 to 6 minutes. rosewater.Yield > 1 Keys : Desserts Italian Italy European Mediterranean Ingredients : FOR THE FILLING 2 6 1 1/2 1 1 1 pt tbl tsp tsp tsp tsp tbl no-fat or low-fat ricotta cheese sugar or to taste rosewater vanilla extract cornstarch dissolved in water melted butter or canola oil (or more spray oil) 1 tbl chopped toasted pistachio nuts Method : • • The night before. Yield: 12 cannoli • TO FINISH THE CANNOLI Spray oil as needed 12 x four-inch wonton wrappers • • • • . Brush the outside of the cannoli with melted butter or oil. Just before serving. Preheat oven to 400 degrees. or spray with more oil. sugar. Sprinkle the ends with chopped pistachios and serve at once. Finish the filling: In a large bowl. Comments: There is a secret to this lowfat version of the popular Sicilian dessert: The pastry tubes are made with Chinese wonton wrappers. up to 24 hours. Discard the whey. combine the drained ricotta. Starting with the corner of one wonton wrapper in the center. The recipe is extremely easy to make. Let cool slightly. Let the shells cool to room temperature on a wire rack. The recipe can be prepared several hours ahead to this stage. then slide the pastry shells off the tubes.

tomato sauce. and parmesan cheese (1 1/2 tablespoons). Drain off fat. • • • • • cup hot water lrg lb lb oz eggs. TO FREEZE Cool for 30 minutes at room temperature. spread a layer of meat mixture (about 3/4 cup). 3 (6-oz) cans tomato sauce.American Lasagna (Usda) Yield > 24 Keys : Pasta Freezes Italian Italy European Mediterranean Usa American States North American Ingredients : 2 1/4 1/3 3/4 4 3/8 1 3 18 24 2 1/4 3 3 1 12 3/4 lb lean ground beef Method : • cup instant minced onion tsp tsp tsp tbl tbl oz oz garlic powder salt red pepper. and last date the food should be used for best eating quality (about 6 months). date of freezing. cooked. Crumble beef. Bake 1 1/4 hours or until sauce bubbles at edges and center is hot. (hot). beaten cream style cottage cheese lasagna noodles. Repeat layers until all ingredients are used. 3 (8-oz) cans Line four 8x8-inch baking pans with heat-resistant freezer wrap. Simmer for 5 minutes. Add a layer each of noodles (2 1/4). Freeze for 10-12 hours before removing packages from the pans. Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top and seal with freezer tape. Remove freezer wrap. blend eggs with cottage cheese. Complete wrapping by pulling paper up over top of food. TO SERVE WITHOUT FREEZING Preheat oven to 400F. Do not line pans for food to be served without freezing. Stir in seasonings. Use one pan for each six servings or one-fourth of the recipe. Stir in onion. In each pan. cook until lightly browned. crushed oregano parsley flakes tomato paste. Allow enough extra wrap to fold over top. In another bowl.Use ricotta cheese in place of cottage cheese and mozzarella cheese in place of processed cheddar cheese. Label with name of food. (hot). meat mixture (about 3/4 cup). Cook until onion is tender. and water. Bake 30 minutes or until sauce bubbles at edges. shredded • • cup parmesan cheese Amore-the Italiano Love Cake Yield > 1 Keys : Servings . cottage cheese mixture (about 3/4 cup). tomato paste. stirring occasionally. Place food in baking pan. Pack food tightly to avoid air pockets. TO HEAT FROZEN FOOD Preheat oven to 400F. processed cheese (1/3 cup). VARIATION Italian Lasagna . (18 noodles) processed cheddar cheese.

3. Beat in the sugar. cut the cake into three layers. Pour the mixture into an ungreased 10inch tube pan. or until the top springs back when touched and is golden brown. almond extract. Return to the freezer. using an electric mixer on high speed. using a serrated knife. I had a very hard time finding somewhere to invert the cake. cream of tartar. (1 1/2 cups) Cream of tartar Vanilla extract Almond extract Salt Method : • • • 1. stirring until smooth. With a rubber spatula. Using an oiled heart shaped cookie cutter. 6. spreading it 1/4 inch thick. a little at a time . and beat until stiff but not dry. finally I just used the full amaretto bottle. Line a baking sheet with aluminum foil. 4. to make the topping. sifted cup Cake flour lrg tsp tsp tsp tsp Egg whites. 5. beat the egg whites. in a small saucepan. The source for this recipe is: 1001* Chocolate Treats by Gregg R. Keep cake in the freezer until ready to serve. using an electric mixer on medium speed. melt the chocolate chips.) semisweet chocolate chips for garnish • • Amy's Crusty Italian Loaf pt 1 . Pour the melted chocolate onto the prepared pan. in a chilled bowl. beat the heavy cream and the remaining amaretto until it forms soft peaks. and salt until well mixed and soft peaks form. fold in the dry ingredients until the flour is just incorporated. Spread the pistachio ice cream on the bottom layer and top with the second layer. softened • cup Heavy cream cup (6 oz. Position a rack in the center of the oven and preheat the oven to 375 F. To make the cake. combine the powdered sugar and cake flour. shaking the pan lightly. 2.. however next time I am going to start with a boxed angel food cake mix.Ingredients : CAKE 1 1/4 1 15 1 1/2 1 1/2 1/4 1/4 1 cup Powdered sugar. To assemble. Sprinkle each layer with some of the amaretto. 7. Freeze the cake for 20 to 30 minutes. Place them on top of the cake. Meanwhile. softened Chocolate ice cream. Let chocolate set for 15 minutes. My notes: This was absolutely wonderful. Meanwhile. In a large bowl. Gillespie • • • cup Granulated sugar FILLING AND TOPPING 1/2 1 1 2 1 cup Amaretto pt pt Pistachio ice cream. Invert the pan onto a bottle or funnel and cool completely. Place one layer on a serving plate. Spread the chocolate ice cream on the second layer and top with the third layer. Also I had to let the chocolate set more than 15 minutes before I could cut it. and now that soda pop no longer comes in bottles and funnels are mostly plastice. Bake for 30 to 35 minutes. I guess my house was too warm. cut out hearts. vanilla extract. Spread on the top and sides of the cake. or until set. over low heat.

If the dough is not sticky. or until the dough looks slightly puffy but has not doubled. Allow the dough to rest for 15 minutes. Add the flour and salt and mix with your fingers to incorporate the flour. add 1 tablespoon of water. Just dust lightly and use a dough scraper as necessary to loosen the dough from the table during kneading. ( 75 degrees) cup Sponge Starter. develop flavor. with long strands of dough hanging from your fingers. This is a sticky. Shape the dough into a loose ball. Take the dough from the refrigerator and let it sit at room temperature for 1 to 2 hours. don't be tempted to add more flour to the work surface. until it becomes supple and fairly smooth. Add the cool water and sponge starter to the yeast mixture and mix with your fingers for about 2 minutes. or preferably.Yield > 3 Keys : Breads Italian Italy European Mediterranean Italian Servings Ingredients : 1/4 3/4 1 1 1/2 3 1/2 1 cup Very warm water. Let stand for 3 minutes. It will be wet and sticky. yet still slightly sticky. Cover the bowl tightly with plastic wrap and let the dough rise at room temperature (75 to 77 degrees) for about 1 hour. wet dough. recipe follows cup Unbleached allpurpose flour tbl Plus 1 teaspoon Kosher salt • • • • • . place it in a lightly oiled bowl. and become more manageable. and turn the dough in the bowl to coat with oil. overnight to let it relax. breaking up the sponge. Place the dough in the refrigerator for at least 8 hours.) Knead the dough 3 to 5 minutes. Move the dough to a lightly floured surface and knead for about 5 minutes. scraping the sides of the bowl and folding the ingredients together until the dough gathers into a mass. until it is stretchy and smooth. until it begins to warm up cup Cool water. (105 to 115 degrees) tsp Active dry yeast Method : • • Combine the warm water and yeast in a large bowl and stir with a fork to dissolve the yeast. (This rest period is the autolyse. The mixture should look milky and slightly foamy. covered with oiled plastic wrap.

Fold the dough over about 1/ 3 of the way each time. then carefully slide them onto the baking stone. . Cover the loaves with well oiled plastic and let them rise for 1 to 2 hours. Then mist again 1 minute later. Lift one loaf. on the flour. Sprinkle a peel very generously with cornmeal. Place a baking stone in the oven to preheat and position an oven rack just below the stone. Cover an area on the work surface with a thick layer of flour and place the loaf. You want to gently draw the skin tight over the surface of the loaf while leaving some air bubbles in the dough. Fold the top third down and the bottom third up as if you were folding a business letter. Repeat with remaining pieces of dough. Seal the seam. about 13 ounces each.and starts to rise. Now form the loaf into a short baguette by rolling the dough over from left to right and sealing the seam with the heel of your palm. Dimple each loaf with your finger in about 6 places. and gently tug on the ends to stretch the loaf to the full length of the peel. preheat the oven to 475 degrees. quickly mist the loaves with water 8 to 10 times. Place the pan of bread on the rack below the stone. then repeat. The loaves will be loose and slightly irregular in shape. until bubbly and loose. seal the length of the loaf. being careful not to tear the skin of the dough or deflate its airy structure. Be sure the loaves are loosened continued in part 2 • • • • • • Amy's Crusty Italian Loaf pt 2 Yield > 3 Keys : Breads Italian Italy European Mediterranean Italian Servings Ingredients : See part 1 Method : • From the peel. Gently flatten one piece. Repeat with the remaining loaves. seam side down. but don't deflate them too much. Divide the dough into three equal pieces. then quickly shut oven door. Leave plenty of space between the loavesthey will spread as they rise. placing 2 on the peel and 1 on the pan. Do not elongate. Line an upside down baking sheet with parchment paper and sprinkle very generously with cornmeal. Using a plant sprayer. pressing out some of the air bubbles. and stretch it into a rectangle. Thirty minutes before baking. or about 14 inches on a pan. flip it over so the floured side is on top. • Flour a work surface well and gently dump the dough onto it. These loaves are about 10 inches long. Mist the loaves again after 1 minute.

with long strands of dough hanging from your fingers. breaking up the sponge. Place the dough in the refrigerator for at least 8 hours. Fold the top third down and the bottom third up as if you were folding a business letter. (This rest period is the autolyse. the loaves will soften as they cool. Cover the bowl tightly with plastic wrap and let the dough rise at room temperature (75 to 77 degrees F) for about 1 hour. Let stand for 3 minutes. yet still slightly sticky. scraping the sides of the bowl and folding the ingredients together until the dough gathers into a mass. (If the crust is not brown enough. or preferably.) Transfer the bread to a rack to cool for at least 30 minutes before serving. until it is stretchy and smooth. and become more manageable. Move the dough to a lightly floured surface and knead for about 5 minutes. don't be tempted to add more flour to the work surface.• Bake for about 10 minutes. until it begins to warm up and starts to rise. Now form the loaf into a short baguette by • • • • • . Amy Scherber's Crusty Italian Loaf Yield > 3 Keys : Breads Italian Italy European Mediterranean Loaves Ingredients : 3/4 1/4 tsp Active dry yeast Method : • • • cup (2 ounces) very warm Water(105 to 115 degrees F) 1 1 1/2 cup (8 ounces)cool water ( 75 Degrees F) cup (12 ounces) Sponge Starter (recipe follows) 3 1/2 cup (16 ounces) unbleached All-purpose flour 1 tbl Plus 1 teaspoon Kosher salt A sponge starter bread Combine the warm water and yeast in a large bowl and stir with a fork to dissolve the yeast. pressing out some of the air bubbles. overnight to let it relax. Take the dough from the refrigerator and let it sit at room temperature for 1 to 2 hours. If the dough is not sticky. add 1 tablespoon of water. about 13 ounces each. Add the flour and salt and mix with your fingers to incorporate the flour. Just dust lightly and use a dough scraper as necessary to loosen the dough from the table during kneading. Add the cool water and sponge to the yeast mixture and mix with your fingers for about 2 minutes. and turn the dough in the bowl to coat with oil. Flour a work surface well and gently dump the dough onto it. develop flavor. Gently flatten one piece. covered with oiled plastic wrap. Divide the dough into three equal pieces. until it becomes supple and fairly smooth.) Knead the dough 3 to 5 minutes. place it in a lightly oiled bowl. The mixture should look milky and slightly foamy. Allow the dough to rest for 15 minutes. then reduce the temperature to 450 degrees and bake 15 minutes longer or until the loaves sound slightly hollow when tapped on the bottom and the crust is a medium to dark brown. or until the dough looks slightly puffy but has not doubled. This is a sticky. wet dough. Shape the dough into a loose ball. It will be wet and sticky. and stretch it into a rectangle.

Sprinkle a peel very generously with cornmeal. placing 2 on the peel and 1 on the pan. Cover the loaves with well oiled plastic and let them rise for 1 2 hours. then reduce the temperature to 450 degrees and bake 15 minutes longer or until the loaves sound slightly hollow when tapped on the bottom and the crust is a medium to dark brown. Cover an area on the work surface with a thick layer of flour and place the loaf. flip it over so the floured side is on top. Do not elongate. Add the sieved tomatoes. and gently tug on the ends to stretch the loaf to the full length of the peel. Repeat with the remaining loaves. Using a plant sprayer. Repeat with remaining pieces of dough. Add the finely-chopped onion and crushed garlic and cook gently until onion is transparent. rabbit or any game oil onion. finely chopped Method : • Fry the meat in the oil until golden all over. then quickly shut oven door. Add the wine and the vinegar and boil to reduce by half. Line an upside-down baking sheet with parchment paper and sprinkle very generously with cornmeal.rolling the dough over from left to right and sealing the seam with the heel of your palm. then carefully slide them onto the baking stone. leaving a tablespoon or so. then repeat. Seal the seam. Place a baking stone in the oven to preheat and position an oven rack just below the stone. These loaves are about 10 inches long. Bake for about 10 minutes. You want to gently draw the skin tight over the surface of the loaf while leaving some air bubbles in the dough. and place the fried meat in an ovenproof dish. until bubbly and loose. Place the pan of bread on the rack below the stone. Mist the loaves again after 1 minute. BAKERS' • An Authentic Central Italian Cacciatore Yield > 4 Keys : Italian Italy European Mediterranean ) Ingredients : 1 1/2 2 1 kg tbl lrg jointed poultry. The loaves will be loose and slightly irregular in shape. basil and sugar and cook a minute. preheat the oven to 475 degrees F. Dimple each loaf with your finger in about 6 places. on the flour. Pour tomato mixture over meat and put into a . seal the length of the loaf. (If the crust is not brown enough. Fold the dough over about 1/ 3 of the way each time. Then mist again 1 minute later. • • • • Leave plenty of space between the loaves they will spread as they rise. the loaves will soften as they cool. seam side down. or about 14 inches on a pan. but don't deflate them too much. Thirty minutes before baking. Lift one loaf. Pour off most of the pan juices. quickly mist the loaves with water 8 to 10 times. Be sure the loaves are loosened from the peel.) Transfer the bread to a rack to cool for at least 30 minutes before serving. being careful not to tear the skin of the dough or deflate its airy structure.

Remove meat from oven after cooking. Add swordfish. Add the onions cook several minutes. lobster and mussels to broth. boil and add chopped anchovy and olives. stirring occasionally. until slightly thickened and the flavors are blended (approx. sieved anchovy fillets whole black olives (pitted if preferred) fresh Italian parsley. Continue cooking. Pour tomato mixture into saucepan. then serve with chunks of bread. plus chopped Italian parsley. cup dry white wine tbl tsp tbl can x gm tbl fresh basil sugar white wine vinegar peeled plum tomatoes. Srcub the mussels removing the beard and remove lobster shell. Add the remaining ingredients and continue to cook over medium heat. Stir in the shrimp. can tomato paste Method : • In a Dutch oven or stock pot. Will feed 10 very hungry fishermen as the soup dejour only. chopped • Meanwhile. soak the anchovy fillets five minutes and drain.sliced 1/4in thick and separated into rings bay leaves 6oz. Nutritional Facts • 2 1 x x • . redsnapper. 1 hour 15 to 30 minutes) Meanwhile prepare the seafood leaving tails on shrimp. heat the olive oil over medium heat. and remove meat joints to the serving dish. until fish flakes with a fork and mussels open (10 to 15 minutes).1 1/2 1 1 1 1/2 1 3 60 1 x clove of garlic moderate oven for an hour. stirring occasionally. Remove bay leaves and discard any mussels that do not open. Continue cooking until shrimp turn pink. Pour sauce over meat joints. Add red pepper flakes as desired to spicen the mixture Spoon over your favorite pasta (Angel Hair) or just eat it out of a bowl as the soup dejour. An Italian Bouillabaisse Yield > 1 Keys : Italian Italy European Mediterranean Ingredients : The Broth: 1/2 1/4 1 1 1 cup cup x med x chopped fresh fennel weed yellow cornmeal 8oz bottle (1 cup) clam juice (3/4 cup) yellow onion chopped bulb fresh fennel . Fry the garlic until just light brown.

sliced thick dark chocolate Method : • Preheat a toaster oven or a regular oven to 450F. cans of chicken broth 28oz.1 2 1 1/2 2 2 5 2 2 1 tbl x x tsp x x x tbl tbl qt dried basil leaves 14oz.cut up salt and course ground pepper or 3 hot red peppers chopped fine or 3 pinches red pepper flakes or 6 clv garlic . can Italian-stlye tomatoes .in shell and scrubbed 8oz lobster tails .cut as above mussels . pieces red snapper fillets . Make two sandwiches1/4 arrange half of the .cut into 1-1/2in.chopped fine red wine vinegar olive oil Bold Tomato Sauce or substitute 1 jar Ragu Hearty Parmesan Sauce • ( 1 serving ) Seafood: 1 1 1 1 2 lb lb lb lb x fresh raw shrimp .shelled & cut into 1in.cleaned and deveined swordfish steaks . pieces An Italian Snack Yield > 4 Keys : Italian Italy European Mediterranean Ingredients : 4 1 1/2 slc oz really good bread.

To make it even quicker to prepare simply place all the ingredients in a liquidizer and blend until smooth. If the oil congeals in the fridge dont worry as it will melt again once the dish is taken out A typical Piemontese speciality which is delicious either as part of an antipasto or as a snack for when you feel a little peckish. Combine the parsley chillies garlic capers and gherkins with the olive oil.chocolate on one slice of the bread. It requires a little work filleting saited anchovies to get the best taste so it is better to prepare enough to enjoy for some time. Take a china bowl and build alternate layers of anchovies and the green herb sauce until it is all used up. Remove them from the oven. Anchovies in Green Sauce (Acciughe in Salsa Verde) Yield > 6 Keys : Fish Italian Italy European Mediterranean Ingredients : 300 200 2 2 1 4 gm gm whl clv tbl sm anchovy fillets cleaned weight freshly copped fresh parsley chillies finely chopped garlic finely chopped capers finely chopped gherkins finely chopped sufficient olive oil for covering Method : • • • • • • Fillet the anchovies if necessary. Of course you can use tinned fillets of anchovies in oil. • • Place the sandwiches on a cookie sheet and let them toast in the oven for 5 minutes on each side. • . and place another slice of bread on top. and let them cool for a couple of minutes (otherwise you'll scorch your tongue) before eating them. Repeat for the second sandwich. slice in half. Chill until required. In this case it tates only a minute to make as much as you want.

• • •

This makes a a creamy consistency but I prefer the mixture of the method above. In either case it is delicious but always serve it with pleny of fresh bread to dilute the saltiness. Serves 6

Anchovies (or Sardines or Mackerel), Fried Genovese Style
Yield > 4
Keys : Appetizers Fish Ocean Seafood Italian Italy European Mediterranean

Ingredients : 3 1 1/2 qt lb Virgin olive oil Fresh anchovies (or sardines or mackerel) 3 3 1/4 4 x x Eggs Garlic cloves very finely chopped

Method :

• •

Heat oil to 375 degrees and maintain heat. Scale and gut anchovies, leaving heads and tails intact (or have your fish monger do this for you). In a large mixing bowl, mix eggs, garlic and parsley until well blended. Dip fish 3 or 4 at a time into egg mixture and then into bread crumbs. Shake well to remove excess eggcrumb coating and fry fish 3 to 4 at a time until crisp and golden brown, about 1 to 2 minutes. Remove and drain on a paper towel. Serve immediately with salt, pepper and lemon wedges. This recipe yields 4 servings as antipasto.

cup Finely-chopped Italian parsley cup Fresh bread crumbs very finely chopped Salt to taste Freshly-ground black pepper to taste

• •

2

x

Lemons in wedges

Anchovy and Rosemary Sauce

Yield >

1

Keys : Fish Herbs Italian Italy European Mediterranean

Ingredients : 2 12 1 150 tbl x x ml finely chopped rosemary salted anchovy fillets prepared (qv) juice of 2 lemons extra virgin olive oil

Method :

• • • • • • • •

Crush the rosemary in a mortar add the anchovies and pound to a paste. Slowly add the lemon juice stirring to blend. Finally add the olive oil a drop at a time. When about half has been added pour in the remainder in a thin steady stream stirring continuously. Alternatively you can use a food processor although this method produces a thicker sauce. Put the rosemary in and chop very finely. then add the anchovy and chop to a thick fine paste. Pour the oil in slowly. Finally add the lemon juice.

Anchovy-Garlic Dip (Bagna Cauda)

Yield >

1

Keys : Fish Italian Italy European Mediterranean Hot

Ingredients : 2 1/2 2 can (2 oz each) anchovy fillets

Method :


cup margarine or butter, softened clv garlic, cut into halves Snipped parsley Vegetable Dippers (See NOTE) or Italian bread sticks

Meaning "hot bath," Bagna Cauda is an Italian dish that was traditionally served steaming hot as a cold-weather meal, with lots of fresh bread for dipping. Drain anchovies, reserving 1 tablespoon oil. Process anchovies, reserved oil, margarine and garlic in blender on medium speed, scraping sides of blender frequently, about 1 minute. Garnish with parsley. Serve at room temperature with Vegetable Dippers. Note: These can include carrot sticks, cauliflower or broccoli flowerets, celery sticks, cucumber or zucchini sticks, green onion pieces, small whole mushrooms, red or green pepper strips, radishes with stems.

• •

Anchovy Pizza

Yield >

1

Keys : Fish Italian Italy European Mediterranean

Ingredients : 7 gm fresh yeast or 1 teaspoon dried yeast sugar 150 ml lukewarm water

Method :

To make the dough cream the fresh yeast with a pinch of sugar and a little of the water then add the remaining water. (If using dried yeast dissolve 4 teaspoon sugar in the water sprinkle on the yeast and stir well.) Leave to stand in a warm place for about 10 minutes.

225 1/2

gm tsp

flour salt Topping

• • • • • • • • • • • • •

Meanwhile sift the flour and salt into a bowl. Make a hollow in the centre and pour in the yeast mixture. Fold the flour over the yeast and mix adding more water if necessary. Turn on to a lightly floured surface and knead for 10 minutes until you have a smooth dough. Return to the bowl cover and leave in a warm place for about 1 hour until double in size. oil. Brush a pizza mould or 28 inch loosebased flan tin with Roll out the dough to the size of the mould. Fit the dough into the mould prick with a fork. Spread the tomatoes on the dough. Add the cheese bacon and onion. Curl up the anchovy fillets and arrange on top with the sliced olives. Sprinkle on the oregano. Bake at 240 degrees C/475 degrees F/gas g for 10 to 15 minutes.

400 50 100 1 50 6 1/2

gm gm gm x gm x tsp

canned tomatoes drained and chopped mozzarella cheese cut into pieces back bacon diced onion chopped anchovy fillets soaked and drained stuffed olives sliced dried oregano

Anchovy Sauce

Yield >

1

Keys : Fish Italian Italy European Mediterranean

Ingredients : 1/4 6 x x ciabatta loaf salted anchovy fillets prepared (qv) and finely chopped finely chopped flat leaf parsley 1 1 2 1 2 1/4 tbl clv x tbl tbl tsp salted capers prepared (qv) and finely chopped garlic peeled and crushed hard boiled egg yolks white wine vinegar extra virgin olive oil freshly ground black pepper

Method :

• • •

Soak the bread in 1/2 cup water then squeeze out the liquid. Mix the bread with the anchovies parsley capers garlic and elg yolks using a fork. Add the vinegar oil and pepper.

3

tbl

Anchovy Zuppetta, Rowboat Style
Yield > 4
Keys : Fish Ocean Main Dish Seafood Italian Italy European Mediterranean

Ingredients : 4 4 2 1/2 1 1 1 2 10 10 tbl x tbl med cup cup lb x x x Extra-virgin olive oil Jalapenos seeded, chopped fine Sliced almonds Red onion finely chopped Dry white wine Basic Tomato Sauce see * Note Anchovies or sardines cleaned, gutted Scallions thinly sliced Basil leaves cut chiffonade Mint leaves cut chiffonade Grilled bread slices

Method :

In a 12- to 14-inch saute pan, heat oil until smoking. Add jalapenos, almonds and onions and cook until softened and lightly browned, about 2 to 3 minutes. Add white wine and tomato sauce and bring to a boil. Add anchovies and return to boil. Lower heat to simmer and cook through, about 8 to 10 minutes. Pour into warm bowl, sprinkle with scallions, basil and mint and serve with grilled bread drizzled with good oil. This recipe yields 4 servings.

Ancini Di Pepe
Yield > 1
Keys : Desserts Pasta Italian Italy European Mediterranean

Ingredients : 3/4 1 1 3/4 2 2 1/4 1 cup ancini di pepe macaroni, cooked, drained and rinsed x lrg 20 oz. can crushed pineapple can mandarin oranges, (1316 oz?)

Method :

Cook juice from crushed pineapple and mandarin oranges with sugar, flour, eggs, and salt until thick. Pour over macaroni and fruit mixture. Cool 4 hours or overnight. Add 1 small container of cool whip. Mix well and refrigerate

cup sugar tbl x tsp sm n flour eggs salt cont cool whip

Andrea's Baked Ziti
Yield > 6
Keys : Main Dish Italian Italy European Mediterranean Servings

Ingredients : 1 1 1 1/4 1/2 1 2 3 lb lb x Ziti, cooked Hamburger, cooked 15 oz pk ricotta cheese

Method :

• •

Mix ricotta cheese, egg, parsley and parmesan cheese together. Careful- ly mix hamburger with this mixture. Add ziti. Mix in 3/4 of the sauce of your choice. Spread in a pan. Put the rest of the sauce on top. Sprinkle mozarella cheese on top. Bake at 350F for 30-35 minutes.

cup Parsley cup Parmesan cheese x Egg

cup Shredded mozzarella cheese cup Sauce of your choice

chopped 15 oz can peeled tomatoes or 3 1/2 1/2 1/2 3 2 1 1 1 1 1/2 1 med cup med cup stalk cl tsp tsp tsp tsp tsp x fresh peeled plus water bell pepper (any color).Andy's Chunky Veggie Pasta Sauce Yield > 4 Keys : Sauces Pastas Beef Meats Italian Italy European Mediterranean Ingredients : 1/2 1 1 lb med x lean ground beef yellow onion. Add herbs. sliced garlic. a large covered saucepan may be used). Heather Andy's Italian Cheesecake Yield > 1 Keys : Italian Italy European Mediterranean Servings . and simmer for 15-20 minutes. remembering that the sauce simmers down and it will concentrate the hot stuff! Cook on medium heat for 5-10 minutes uncovered. grind some pepper on top to taste. and reduce sauce until it is the desired consistency. Finally. Uncover. pepper and garlic. chopped sliced mushrooms (canned is fine) celery. Add a dollop (just enough for flavor) of olive oil. Serve over pasta with grated cheese and crusty bread. crushing first. minced garlic powder oregano basil rosemary thyme dollop good olive oil x-tra hot sauce to taste fresh ground black pepper grated parmesan or Romano cheese Method : • Brown the ground beef with the onions in a medium to large skillet (it should have a lid. alternatively. Chop the tomatoes into bite-size pieces (do not drain) and add to the beef. cover. then reduce heat. making sure the rosemary needles are well broken-up. Add the mushrooms. celery. Drain the fat. add the hot sauce to taste.

But it is definitely worth the effort. change the temperature by + or . broccoli and rest of ingredients. chopped cloves garlic. Insert knife around sides of pan to insure easy removal of spring pan sides. Pour in the entire mixture. In a large bowl. Angel Hair Pasta with Cilantro . Butter and lightly flour a 9" spring pan. Bake at 325 degrees F. thoroughly mix all ingredients except the egg whites. Cook broccoli (steam or boil). If you do choose to use a glaze. Enjoy! • • Angel Hair Pasta and Stewed Tomatoes Yield > 1 Keys : Pasta Italian Italy European Mediterranean Ingredients : 1 2 1 3 2 1 1 box can cup x tsp tsp tsp angel hair pasta stewed tomatoes juice from one lemon (small) broccoli. the cheesecake should be lightly browned and should have several cracks in the center. This recipe takes about 5 1/2 hours from start to eating.do not open oven door.25 degrees rather than changing the cooking and idle time.Ingredients : 2 6 1 1 1 cup Sugar lrg lb lb tsp Eggs Ricotta Cheese Cream Cheese Vanilla Extract Method : • • • • • Separate eggs and beat whites stiff. Do not cover. Mix pasta. If your oven runs hot or cold. Without opening oven door. chopped up fine fresh oregano basil thyme Method : • Cook pasta. turn off oven and let remain in oven for an additional hour. (Much of it free time for other tasks). you will see that this cheesecake forms its own rim. The longer the better in this case. Its that easy and tastes great! I'll be having it for lunch today. Remove the spring pan sides and place cheesecake and bottom of spring pan on a plate to catch the liquid which will exude during the 3 hours the cheesecake is in the refrigerator. for 1 hour . The center will also be slightly lower than the edges. Fold in the egg whites until just completely mixed. Remove from oven.

cilantro. drained of oil. cilantro . Sun-Dried Tomatoes and Feta Yield > 4 Keys : Herbs Cheese Pasta Italian Italy European Mediterranean Cold Warm Ingredients : Method : • Combine first 3 ingredients and set aside. cheese mixture. Cook pasta according to directions and toss with the tomatoes. Angel Hair Pasta with Cilantro.Yield > 4 Keys : Herbs Italian Italy European Mediterranean Cold Warm Ingredients : 16 oz sun-dried tomatoes. coarsely chopped 4 16 2 8 tbl oz bn oz oil in which they were packed feta cheese. crumbled fresh cilantro. Serve warm or cold. Serves 4 as a main course or 8 as a side dish. coarsely chopped angel hair pasta Method : • • • Combine first three ingredients and set aside. Cook pasta according to package directions and toss with the tomato.

(the kind in oil) oz angel harpist. crumbled fresh cilantro. Return to heat and reduce by half. cooked and feta cheese. coarsely chopped angel hair pasta. Stir in lemon juice and tomato. parmesan and black pepper. • • cup chopped fresh basil tbl grated parmesan freshly ground black pepper. Serve immediately. but be careful not to burn it. cooked. to taste Angel Hair Pasta with Lemon and GarlicDaley Yield > 4 Keys : Pasta Vegetarian Low Calorie Fat Free Diet Citrus Garlic Italian Italy European Mediterranean . kept warm Method : • PREPARATION: Saute garlic in olive oil. adding basil. from tomatoes feta cheese.8 2 8 1 4 oz tbl oz bn oz "bella" sun-dried tomatoes in oil. coarsely chopped olive oil. peeled and pulverized 1/2 1 3/8 1/4 8 1/4 2 cup dry white wine cup freshly squeezed lemon juice cup chopped sun-dry tomatoes. Serves 4. Remove pan from heat to add wine. Angel Hair Pasta with Lemon and Garlic Yield > 1 Keys : Citrus Italian Italy European Mediterranean Ingredients : INGREDIENTS 1 3 tsp x olive oil from jar of sun-dry tomatoes garlic cloves. Serve warm or cold. Toss with pasta.

cup Dry white wine cup lemon juice fresh squeezed cup Chopped tomato oz oz angel hair pasta spinach Angel hair pasta semolina • • cup Chopped fresh basil tbl Parmesan cheese freshly grated Ground black pepper to taste Babka Yield > 1 Keys : Breads Hand Made Holidays Gifts Italian Italy European Mediterranean Ingredients : 8 4 1 x oz tsp egg yolks caster sugar dried yeast Method : • Beat the eggs and sugar over hot water until white and thick.Ingredients : 1 2 1/2 1/4 1 4 4 1/4 2 tsp x Olive oil cloves garlic peel & mince Method : • • Bring a large pot of water to a boil over high heat and maintain at a boil. Beat. Parmesan cheese. along with the tomato mixture. traditionally a Turk's Head mold. . Fill a greased baking tin. Stir in the lemon juice and tomato. Dissolve the yeast in some warm milk. 30 seconds to 1 minute. Remove the pan from the heat. Drain the pasta and put it into a warm serving bowl. Bake in a medium oven for about 1 hour. Add the two mixtures with all the ingredients except the butter. Add the basil. and black pepper. Put the olive oil and garlic in a saute' pan and cook over medium heat just until the garlic begins to brown. Remove the saute' pan from the heat and pour in the wine. Place the pasta in the boiling water and cook to desired doneness. Cook for another 1 to 2 minutes. Toss and serve immediately. Return it to the heat. until the wine has been reduced by half. pour in the butter and beat again. Cover and leave to rise. to one-third.

as a transplant of the Milanese panettone. This recipe yields 4 main course servings.365) from Lesley Chamberlain's THE FOOD AND COOKING OF NOTES : The Polish Easter and general festive cake has as its hallmark the use of saffron as the traditional spice. Add sherry vinegar and cook until reduced to 2 tablespoons. Heat olive oil in a 12-inch to 14-inch saute pan until smoking. Since then much ritual has surrounded the baking of this fragile masterpiece. Add leek and cook until softened and light brown. Saute poussins. If sauce is thin (it will be). or until poussins are just cooked through. 1-Excerpt (p. until golden brown on both sides. Pour into serving bowl. Add sherry and chicken stock and bring to a boil. or baby chickens backbones removed and flattened Salt to taste Freshly-ground black pepper to taste 1/2 2 6 1 cup Flour plus tbl tbl x Flour Extra-virgin olive oil Leek washed well. sprinkle with mint leaves and serve. • • • cup Red wine grapes halved. about 6 to 7 minutes. and cut into 1/2" rounds 1/4 1 1 1/4 2 cup Sherry vinegar cup Semisweet sherry cup Chicken stock lb Chorizo cut 1/2" cubes Method : • Season poussins with salt and pepper and dredge in flour. 1 lb strong white flour (bread flour) saffron to taste 1/2 4 tsp oz salt melted butter Baby Chicken with Leeks. breast-side first. about 8 minutes per side and remove to plate. seeded (may substitute table grapes) 2 10 tbl x Butter Mint leaves . The recipe for it probably came to Poland from Italy in the sixteen century via queen Bona. after which baking took place in an atmosphere of maternity. Grapes and Sherry Yield > 4 Keys : Chicken Main Dish Poultry Alcoholic Italian Italy European Mediterranean Ingredients : 4 x Poussin. Add poussins and chorizo and simmer 15 minutes. mix butter with 2 tablespoons flour and whisk this paste into sauce 1 tablespoon at a time until lightly thickened.1/4 pt milk (equiv US 5 fl oz) vanilla to taste • • • • NOTES: Medium Oven 325F TO 350F (160C to 180C) Varieties of babka were also prepared for weddings. Precious pastry cooks declared it needed to rest on an eiderdown before it went into the oven. Men were forbittden to ender the kitchen and no one was allowed to speak above a whisper. and season with salt and pepper.

Add the beans. sliced Method : • Place the sausage and onion in a heavy casserole or sauce pan and saute until light brown. Place octopus in 4 quarts cool water and add 1 wine cork. Thread octopus evenly onto 4 skewers and place over coals. In a mixing bowl. Add cooled octopus and let stand 25 minutes until coals are hot and ready. and hot pepper and bring back to the boil. Cook until crispy and slightly charred. about 5 minutes per side. Drain and rinse and allow to cool. Drizzle with • . Season well with salt and pepper. 2 tablespoons olive oil. toss beet greens with orange juice and remaining oil and season with sea salt. Meanwhile. Cover. Add the water and bring to the boil. almonds. crumbled Onion. stir together orange zest. Divide greens among 4 plates and place one speidino over each pile.Baby Lima Beans or Broad Beans with Italian Sausage Yield > 5 Keys : Sauce Italian Italy European Mediterranean Servings Ingredients : 1/2 1 2 1 1/2 1 lb x Italian bulk sausage. crushed red pepper and fennel leaves. Cook 25 minutes until tender. Yield: 4 to 6 servings cup Water lb tsp x Baby lima beans or broad beans Ground cumin seed Fresh hot red pepper. Bring to boil and lower heat to low boil. reduce heat and simmer 20 minutes. seeded and chopped Salt Freshly ground black pepper • Baby Octopus Spiedini with Beet Green Salad Yield > 4 Keys : Salads Dressings Seafood Italian Italy European Mediterranean Ingredients : 2 1 2 5 1 4 lb x tbl tbl tbl x Baby octopus . cumin seed.(abt 20 to 30 pieces) Orange juiced and zested Toasted almonds Extra-virgin olive oil divided Crushed red pepper flakes Bamboo skewers soaked in water Method : • • • Preheat barbecue or grill.

Add the vinegar red wine and salt to taste and cook briefly to allow the alcohol to evapourate. Serves 4 Baby Spinach. These cipolline with their sweet and sour taste are delicious and can be served as part of an antipasto or to accompany hot and cold meat cubes. . Pancetta and Mushroom Salad Yield > 1 Keys : Job Italian Italy European Mediterranean servings Ingredients : 1 6 8 lrg slc oz Pack baby spinach. Dressing: mix together well and serve with the salad. and cut chiffonade Sea salt to taste remaining marinade and serve. Drain well. Arrange spinach in bowls adding the pancetta and mushrooms. spun dry. (washed and dried) Pancetta.1/4 2 cup Fennel leaves roughly chopped cup Baby beet tops washed. Saute gently in the olive oil until golden brown. and chop. up to 8 Button mushrooms Method : • • Wash and dry the baby spinach if not ready prepared. Fry or grill the pancetta until crispy. • This recipe yields 4 servings. Baby Onions with Balsamic Sauce ( Cipolline Al Balsamico) Yield > 4 Keys : Italian Italy European Mediterranean Ingredients : 225 3 1 2 gm tbl tbl tbl baby onions peeled extra olive oil balsamic vinegar red wine sea salt Method : • • • • • • Blanch the onions in plenty of boiling salted water for 15 minutes.

and cook for 8 more minutes. Drain salted cod and then pat dry. Cook until cod is golden brown. • Bacala Ala Vizcaina . cover. Remove cod to warm plate. This recipe yields 4 servings. until the liquid evaporates from the spinach. and currants to the pan. Serve immediately. dried. pine nuts. Add cod pieces and cook until golden brown on 1 side. garlic. Heat oil in a 12-inch saute pan until smoking.6 2 tbl tbl Olive oil Balsamic vinegar Bacala a La Catalana Yield > 4 Keys : Fish Ocean Main Dish Salted Cod Seafood Italian Italy European Mediterranean Ingredients : 4 4 2 tbl tbl lb Currants Pine nuts Salt cod fillets soaked for two days. add spinach. about 6 to 7 more minutes. Soak currants and pine nuts in 2 cups lukewarm water for one hour and then drain. shaking it so that all the ingredients are in contact with the pan. cut into 1" by 2" rectangles 4 1 4 6 tbl med x cup Extra-virgin olive oil Spanish onion cut 1/4" dice Garlic cloves thinly sliced Spinach washed. and season with salt and pepper. and stemmed 4 oz White wine Method : • • The cod must soak for 2 days in water changed daily. Turn cod pieces over and then add onion. Place cod on top of spinach. add wine.

seeded. Add tomatoes and bread and bring to a boil. sprinkle with parsley and serve. Cook 20 to 25 minutes. Add onions.Yield > 4 Keys : Fish Ocean Main Dish Salted Cod Italian Italy European Mediterranean Ingredients : 4 2 6 8 tbl x x x Extra-virgin olive oil Spanish onions cut 1/2" slices Garlic cloves thinly sliced Ancho chilies or chilies choriceros stemmed. seeded. Remove. Place sauce in crockery pan. and cut into 1/2" dice 2 1 cup Chopped tomatoes with seeds and juice slc Baguette . cored. This recipe yields 4 servings as main course. garlic. Preheat oven to 400 degrees. check for seasoning. Place bacala pieces into sauce and place in oven. about 8 to 10 minutes. Season with salt and pepper and place in a blender and process until smooth. changing the water daily. chilies and apples and cook until soft and golden. and cut into fine julienne 2 x Green apples peeled. Heat oil in a 12-inch saute pan until smoking. • cup Finely-chopped Italian parsley .(1" thick) Salt to taste Freshly-ground black pepper to taste 2 1/4 lb Bacala (soaked 2 days) cut 2" cubes Method : • • • Soak bacala for 48 hours in cool water.

heat olive oil and butter over medium heat. if necessary cup Finely-chopped Italian parsley x servings Soft polenta Baccala Alla Bolognes . anchovies and cinnamon and cook until onions are very soft but have not browned. Add bacala pieces.Bacala Alla Vincentina Yield > 4 Keys : Fish Ocean Main Dish Salted Cod Seafood Italian Italy European Mediterranean Ingredients : 3 lb Bacala soaked 48 hours in four changes of water 4 4 2 4 tbl tbl x x Virgin olive oil Butter Spanish onions chopped 1/2" dice Salted anchovies fillets removed. 10 to 12 minutes. Add chopped parsley. In a 12-inch frying pan. This recipe yields 4 servings. Lower heat to simmer and cook 1 hour. and soaked in milk for 4 hours 1/2 1/2 3 1/2 4 tsp Cinnamon Method : • • Cut soaked bacala into 2-inch squares and check for any bones. adding more milk if mixture becomes dry. wine and milk and bring to a boil. check for seasoning and serve with soft polenta. Add onions. • cup Dry white wine cup Milk more.

Sprinkle the fish with salt and pepper and pour over the lemon juice. Serve immediately. heat 2 Tbl of the butter and the olive oil. add cold water to cover. In a large skillet. minced Fresh parsley. Baccala Alla Vicentina (Vicenza-Style Cod) Yield > 4 Keys : Fish Seafood Main Dish Italian Italy European Mediterranean . for dredging 4 2 1 3 tbl tbl x tbl Butter Olive oil Clove garlic. Dredge the fish in the flour. minced Salt and pepper to taste 1 x Lemon. juiced Method : • Put the cod in a deep dish. Rinse and dry the fish and cut it into 2-inch chunks. Sprinkle the fish with the minced garlic and parsley and stir the mixture gently. Cut the remaining 2 Tbl butter into bits and add it to the pan.Yield > 4 Keys : Main Dish Fish Italian Italy European Mediterranean Servings Ingredients : 1 3/4 lb Dried codfish Flour. Add the fish pieces and brown them well on all sides over medium-high heat. shaking off the excess. and let it soak for 2 days in the refrigerator in order for it to "plump" up and change the water several times.

chopped salt. Place fish bits in an oiled shallow roasting pan and cover with sauteed onions. Season with salt and pepper. sprinkle with cheese and roll up. mix the parsley. skinless and boneless. With a fork. if using salted stockfish. turning fish occasionally and adding oil if necessary. fresh grated Method : • cup onions. garlic and anchovies. top with more parsley and serve immediately.Ingredients : 1 2 lb x stockfish. (very little) 1/4 1 1/4 1 2 tbl parmigiano-reggiano. pre-soak in cold running water for at least 24 hours. . sliced cup milk cup extra virgin olive oil fresh ground black pepper Cod should be cleaned. and wash pieces individually every 8 hours. In a bowl. Anchovies should be fresh or defrosted frozen Sauteeonions in oil until transparent. (dry cod) fresh anchovies. spread some of the mixture on each piece of fish. Shake off excess. Remove from oven. add milk and bake in oven preheated to 140C(275F) for 4 hours. unsalted and boneless 20 ml garlic. Slice rolls into pieces about 1 1/2 inches wide and coat in flour mixed with a little cheese and pepper.

cooked and drained or 1 package of the boxed stuff 1 cup sharp cheddar cheese. mix well and heat through. Bake in a 375F oven for 25 minutes. Top with remaining strips of bacon. (10 3/4 ounce) cheddar cheese soup 1/2 1 1 8 cup milk tbl tsp oz Worcestershire sauce dry mustard elbow macaroni. chopped condensed. milk. reserving 4 or 5 strips for the top of dish. (the sharper the better) shredded 2 tbl diced pimiento.Bacon and Cheese Macaroni Bake Yield > 4 Keys : Pasta Casserole Italian Italy European Mediterranean Ingredients : 1 1 2 lb sm can sliced bacon onion. Enjoy!! • Bacon and Egg Carbonara . Place in casserole dish (I use 3 quart). (optional) Method : • Cook bacon. macaroni. Crumble bacon. shredded cheese and pimiento. Stir in the bacon. saving about 1/4 cup of drippings. Add cheese soup. Worcestershire sauce and mustard. Sauteeonion in remaining drippings.

shallow bowls.Yield > 4 Keys : Italian Italy European Mediterranean Ingredients : 8 8 1 2 1/4 4 1 oz oz x sliced bacon. Mix lightly. add pasta and chives to bacon in the pan. using two forks. Mix each portion individually and sprinkle with cheese. slip in an egg yolk. place bowls in a 200F oven while completing cooking. x egg yolks • cup grated parmesan cheese Bacon and Pepper Sauce . After adding the pasta to the boiling water. cup sour cream cup chopped chives or green onions. Drain pasta well. spoon 1/2 cup of the sour cream into each of 4 wide. or cook according to package directions. cut into 1" strips dry thin pasta. cook bacon over medium heat until crisp. cook pasta in three quarts boiling water just until tender to bite (3 minutes for dry capellini. In a 5 .6 quart pan. thinly sliced . and 1 to 2 minutes for fresh angel hair pasta). Spoon off and discard all but 3 TBSP of the drippings. keep pan with bacon warm over lowest heat. Spoon an equal portion of pasta mixture into each warm bowl. (about 10 slices). Make a nest in the center of each. angel hair pasta Method : • • In a wide fry pan. 8-10 minutes for dry vermicelli. (vermicelli) or 9 oz pack.

Add peppers and sautee5 minutes Add tomatoes and wine. Add butter and oil. cook 15 minutes REMOVE HOT PEPPER. Season with salt and pepper and serve over pasta. cup white wine x x x red pepper diced hot pepper halved and seeded onion chopped salt and pepper to taste 2 x cloves garlic chopped Bacon-Cheddar Frittata . Drain. Sautee onion and garlic.Yield > 1 Keys : Sauces Pasta Italian Italy European Mediterranean Ingredients : 1/3 4 1/3 10 1 1/4 1 1 1 stk tbl lb x x butter olive oil bacon plum tomatoes chopped green pepper diced Method : • Sautee bacon until almost crisp.

Cook beans and onions in fat 1 to 2 minutes or until beans are crisptender. drain. rotating pie plate 1/4 turn every 4 minutes. cup frozen French-style green beans x green onions. 2. Bacon-Green Bean Pasta Toss Yield > 6 Keys : Pasta Appetizers Italian Italy European Mediterranean Ingredients : 1/2 6 4 1 3 x oz slc recipe poppy seed pasta or uncooked vermicelli bacon. Remove bacon with slotted spoon and reserve 2 tablespoons fat in skillet. Toss with hot pasta. (with tops) thinly sliced 1/8 tsp pepper Bagna Cauda . Microwave uncovered on medium (50%) 12 to 14 minutes. Grease pie plate. beaten bacon. Serve with sour cream if desired. 9 X 1-1/4 inches.Yield > 6 Keys : Cheese Italian Italy European Mediterranean Ingredients : 6 8 x slc eggs. pour into pie plate. Mix all ingredients except chives. bacon and pepper. Elevate pie plate on inverted dinner plate in microwave oven. cut into 1-inch Method : • Cook pasta as directed in recipe or on package. crisply cooked and crumbled 1 1/4 1/4 2 cup shredded cheddar cheese (4 ounces) cup chopped fresh parsley tsp tbl pepper chopped fresh chives Method : • • • 1. until set. Cook bacon in 10-inch skillet until crisp. Sprinkle with chives.

Serve in a hot chafing dish accompanied with chilled.5-oz) flat anchovies. drained of oil Cayenne pepper Unsalted butter Method : • • • • • 1. Place reduced cream. pour in a bit of cold cream and whisk hard. anchovies and cayenne in blender and puree. Bring sauce to a simmer and add butter. raw vegetables and homemade (if possible) sourdough `grissini'. consume. The sauce will regain its velvety texture. 2. This is a dish to be enjoyed without ceremony. GENOA WINE: PUNT E MES • • Bagna Cauda with Vegetables . Pick up vegetables or breadsticks grissini . 3. 4. simmer cream with 2 garlic cloves until reduced to 1 cup.Yield > 6 Keys : Seafood Italian Italy European Mediterranean Hot Servings Ingredients : 2 2 1 1 1/4 cup x can dsh cup Heavy cream Cloves garlic (2. In a heavy saucepan. stirring until melted.with your fingers and dip into the sauce until well covered. TIP: If butter and cream separate.

Bagna Caudi (on Ziti with Carrots) Yield > 8 Keys : Tubers Root Vegetable Italian Italy European Mediterranean Servings Ingredients : 1/4 1/4 15 4 1 cup Butter cup Olive oil x oz qt Cloves garlic. peeled and Method : • Bagna Caude (Anchovy and Garlic Sauce): Drain and dry anchovies. Cook until the anchovies are dissolved. Final assembly: Heat the sauce. chopped fine Anchovies. Sauce should barely bubble during this time. Add cream and simmer 5 more minutes. Cook over very low heat for about 1 hour. (2oz) thinly sliced 1 1 1/2 cup olive oil cup heavy cream cup butter assorted vegetables 20 x cloves garlic. Serve warm with assorted vegetables cut into bite sized pieces. Add the cream.Yield > 8 Keys : Italian Italy European Mediterranean Warm Ingredients : 2 can anchovy fillets. mustard and roast garlic. Reduce by onefourth. Add the chopped anchovies. then add the cooked ziti and carrots. butter and garlic. . Toss until thoroughly coated and serve immediately. Place in HEAVY saucepan and add oil. chopped Heavy cream Method : • • The Sauce: Saute the chopped garlic in butter and oil until lightly browned.

• Bake Fried Sage Leaves . using submersion blender. This recipe yields 4 servings. anchovy and black pepper. Add garlic and 2 tablespoons cooking milk. and boiled in milk 10 minutes 1/4 cup Anchovy fillets rinsed Freshly-ground black pepper to taste 1 4 1 1 1 x x x x loaf Fennel bulb cut into 1" strips Cardoons stalks peeled and blanched Red bell pepper cut into 1" strips Yellow bell pepper cut into 1" strips country-style bread Method : • Heat oil and butter over medium heat until warm. Pour into fondue pot and serve vegetables on the side. Bagna Lauda Yield > 4 Keys : Appetizers Italian Italy European Mediterranean Ingredients : 1 1/2 12 cup cup x Extra-virgin olive oil Unsalted butter Garlic cloves sliced paper thin.2 1/2 1/4 tbl lb Roast Garlic mashed Ziti. cooked cup Matchstick-sliced carrots. and blend.

Preheat oven to 400F. shaking off the excess. 2. Cut 1 ounce smoked mozzarella. Variation: Stuff sage leaves. Arrange the sage leaves on the prepared baking sheet. Bake the leaves until crisp and nicely browned. spray the tops of the leaves with oil and reseason with salt and pepper. or fontina into flat thin strips a little smaller than the sage leaves. Serve at once. Serve as an antipasto or garnish for other dishes. Using a pastry brush. bel paese.to 12 minutes. Dip each in bread crumbs or flour. brush the sage leaves on both sides with the egg mixture and season with salt and pepper. sandwiching a strip of cheese between them. turning to coat on all sides. turning to coat on all sides. • • • • Baked Acorn Squash Filled with Italian Sausage and Riatoni P Yield > 4 Keys : Main Dish Italian Italy European Mediterranean Ingredients : 4 med acorn squash halved. salt and pepper. Dip the leaves in bread crumbs or flour. Spray a nonstick baking sheet with spray olive oil. flesh-side up and add 1/2 cup water to the .Yield > 6 Keys : Condiments Seasoning Vegetarian Low Calorie Fat Free Diet Herbs Appetizers Italian Italy European Mediterranean Italian Ingredients : olive oil spray 1 1 2 bn x x fresh sage leaves largest you can find egg plus egg whites OR half-cup egg substitute lightly beaten with a fork salt and black pepper 3/4 cup fine toasted breadcrumbs OR flour in a shallow bowl Method : • 1. Season the squash with olive oil. Press the leaves together. Spray with oil and bake as described above. Season with salt and pepper. 1. shaking off the excess. Place on a baking sheet. Brush 2 sage leaves with egg mixture on both sides. cleaned Method : • • Preheat the oven to 350 degrees. Makes 20 to 24 leaves.

Place the filled squashes on a baking sheet and place in the oven. pasta. In a large mixing bowl. Season with salt and pepper. This recipe yields 4 to 8 servings. about 1 hour. salt. Cover with alluminum foil and bake until tender. Garnish with parsley and serve. and cheese. brown the sausage and onions. Season with sugar if acidic and cook 1 minute. and cut into 1/2" pieces 1 4 1/2 cup cup lb sliced red onion Basic Tomato Sauce (see below) rigatoni pasta cooked until tender. about 6 to 8 minutes. Remove from the oven and cool completely. Spoon the pasta mixture into the cavity of each squash. • • • BASIC TOMATO SAUCE 1 1/2 2 2 1/2 2 1/2 1/4 1/2 tbl cup tbl tsp tsp cup cup cup olive oil chopped onion finely-chopped garlic salt freshly-ground white pepper chopped peeled tomatoes with juice chopped fresh basil chicken stock Freshly-ground black pepper to taste 1 pch sugar Baked Angel Hair and Shrimp . and white pepper 3 minutes. 3 minutes. Mix well. Stir in stock and 18 turns black pepper. For the Basic Tomato Sauce: Heat oil in a large skillet and saute onions. Add tomatoes and basil. Bake until the squash is heated through and the cheese melts. Place the filled squash in the center of each plate. simmer 2 minutes. • • • In a large saute pan. over medium heat. stirring. tossed in olive oil and cooled 1/2 1 lb tbl mozzarella cheese cut 1/2" cubes finely-chopped fresh parsley leaves pan. garlic. cook. toss the sausage and onions with the Basic Tomato Sauce.Olive oil as needed Salt to taste Freshly-ground black pepper to taste 1 lb Italian sausage casing removed.

When tender. crushed Method : • Spray a baking dish with a 5 cup or larger capacity with nonstick cooking spray. low sodium clam chowder 3 1/2 tbl grated parmesan cheese . Set aside. combine the thawed shrimp. fully cooked. basil. garlic. • • cup chopped fresh basil. green onion. Cover the baking dish and bake for 20 to 25 minutes. In a large bowl. chopped plum tomatoes. rinse under cold running water and drain again. reserving 1/2 T for the top. Set aside. tomatoes. Serve hot from dish with lemon wedges on the side if desired.Yield > 5 Keys : Seafood Casseroles Fish Pasta Italian Italy European Mediterranean Hot Ingredients : nonstick cooking spray 8 12 oz oz uncooked angel hair pasta frozen. white wine and clam chowder. Heat oven to 350F. peeled. peeled shrimp. Sprinkle the reserved parmesan cheese on top. drain. You can prepare this dish up to 8 hours in advance and bake it when you are ready to serve. Lightly coat a sheet of aluminum foil with nonstick cooking spray. or a tsp dried 1/4 1 cup dry white wine cup low fat. Sprinkle in 3 T of the parmesan cheese. and chopped 2 1/2 x cloves garlic. Cook the angel hair pasta in lightly salted boiling water according to the package directions. Stir in the cooked angel hair pasta and toss to coat the ingredients evenly. seeded. Spoon into the prepared baking dish. thawed 1 2 x x green onion.

at room temperature.Baked Artichokes Yield > 6 Keys : Vegetables Home Cooking Italian Italy European Mediterranean Hot Room Ingredients : 6 6 1 1 1 6 1 x tbl x x x tbl x Medium Artichokes Finely minced fr rosemary Dried red chile minced Olive oil Lemon Finely minced fr sage Salt and pepper to taste Method : • Snap the bottom outer leaves off each artichoke and discard. Sprinkle olive oil liberally over the tops. Put the cauliflower into the dish and sprinkle over the remaining cheese. trim the stems to their tender corres and cut the tops off the leaves. peperoncino (red dried pepper). Spread the leaves and scoop and scrape out the choke and any prickly inner leaves with a spoon. mix the herbs. Dot with half the butter divided into flakes. Sprinkle in a third of the cheese. Put the artichokes in water acidulated with a few drops oflemon juice to keep them from discoloring. salt. Heat the oven to 350 F and bake unti tender. Baked Cauliflower Yield > 1 Keys : Italian Italy European Mediterranean Ingredients : 1 x Cauliflower broken into florets I50g grated Parmesan cheese 50 gm butter Method : • • • • • • Put the cauliflower into boiling salted water and cook for 5 minutes or until the stalks are only just cooked through. about 45 min. Stand them in a single layer in a baking pan filled to 1" height with equal amounts of water and olive oil. . or cold. To make the filling. Using a small sharp knife. Divide the mixture evely and pack it in the artichokes. Serve hot. Drain. Grease an ovenproof dish with butter. pepper and a little olive oil.

tomato sauce. Put in the celery sprinkle the cheese over and dot with .• • Bake at 220 degrees C/425 degrees F/gas 7 for 10 minutes then brown quickly under a hot grill. Uncover. Bake. Baked Cavatelli Yield > 6 Keys : Pasta Casseroles Italian Italy European Mediterranean Ingredients : 8 12 3/4 2 2 14 4 1 1/4 oz oz fusilli pasta. Put the celery hearts into boiling salted water and cook for 10 minutes then drain. Toss gently to combine. sliced 1/4" thick Method : • cup green onion. spaghetti sauce. onion mixture. Grease an ovenproof dish with butter. • cup tomato sauce oz oz tsp tsp spaghetti sauce nonfat mozzarella cheese. In a 2 quart casserole combine cooked pasta. covered. sprinkle with remaining mozzarella and bake for 5 to 10 minutes more or until heated through. shredded Italian seasoning pepper Baked Celery Yield > 1 Keys : Italian Italy European Mediterranean Ingredients : 4 3 25 x tbl gm celery hearts grated Parmesan cheese butter Method : • • • • Cut the root ends off the celery. cooked and drained turkey Italian sausage. minced Cook and drain pasta. Whip pan clean and spray with cooking spray. Italian seasoning and pepper. in a 375 oven for 25 minutes. sausage. Brown the remaining butter in a frying pan and pour it over the cauliflower. remove from skillet. set aside. In a large skillet cook sausage until no pink remains. cook green onion and garlic until tender. chopped x garlic cloves. half of the mozzarella.

Baked Chicken Yield > 8 Servings Keys : Chicken Main Dish Poultry Italian Italy European Mediterranean Ingredients : 8 1/2 1/2 x Boneless chicken breasts Method : • cup White or rose wine cup Flour Salt/pepper pn Rosemary pn Oregano pn Thyme 1 4 2 1 1/4 1/2 1/2 tsp x Paprika Fresh basil leaves.pieces of butter. oregano. cinnamon. chopped Combine flour with salt. fresh basil. paprika. • • cup Tomatoes. chicken broth. thyme. wine. Dust chicken with seasoned flour and brown in olive oil and butter. garlic powder. • Bake at 200 degrees C/400 degrees F/gas 6 for 20 minutes. chopped cup Chicken broth cup Lemon juice tsp Cinnamon cup Olive oil . Bake at 375 degrees for 15 minutes or until chicken is fork tender and brown. and pepper. rosemary. Place in baking dish and add tomatoes. and lemon juice.

After 40 minutes remove the foil pour over the cream. Serves 6 • . Cover with foil and place in the preheated oven.1/2 2 tsp tsp Garlic powder Butter or margarine Baked Chicory (Cicoria Al Forno) Yield > 6 Keys : Italian Italy European Mediterranean ) Ingredients : 6 50 100 50 x x gm gm heads chicory red or white gbutter slices pancetta affumicata finely chopped fresh breadcrumbs finely grated zest and juice of 2 lemons 3 100 tbl gm chopped flat leaf parsley parmesan freshiy grated sea salt and freshly ground black pepper 250 ml double cream Method : • • • • • • Preheat the oven to 190C/375F/Gas5 and use some of the butter to grease the inside of a shallow ovenproof dish. Scatter over the chicory pour over the lemon juice and dot with the remaining butter. Mix the pancetta with the breadcrumbs lemon zest parsley and half the Parmesan and season with salt and pepper. Slice the chicory lengthways into quarters and layer in the dish at a slight angle cut side up and overlapping. sprinkle with the remaining Parmesan and return the dish to the oven for another 15-20 minutes until the cream has thickened.

crumbled dried Oregano 1/2 1/2 4 2 tsp tsp tsp tbl Coarse salt Fresh ground black pepper Olive oil Italian parsley -. onions. discard skin. basting frequently with pan juices.1 inch Wedges 1 1 cup Onion -. Continue baking. using a pair of kitchenshears to snip the skin and any connecting membrane to avoid tearing the meat. slip your fingers under the skin to loosen.minced Method : • Adjust oven rack to center of oven and preheat to 350^F. Trim off any membrane or bits of fat that may still be attached to leg. Transfer drumsticks to a platter. Remove foil and baste with pan juices. Arrange potatoes between and around drumsticks. season with salt and pepper. Cover pan with foil and bake for 25 minutes.minced OR 1 1/2 tsp. Place asingle layer of onion slices over drumsticks and potatoes. Lightly grease bottom of 9x13x2-inch ovenproof baking pan with cooking spray. Drizzle with olive oil. Place legs on work surface. Canned -.thinly sliced cup Italian plum tomatoes. Spoon tomatoes.Baked Drumsticks with Potatoes Yield > 4 Servings Keys : Potatoes Poultry Tubers Root Vegetable Italian Italy European Mediterranean Italian Ingredients : 8 2 lrg lrg Chicken drumsticks Russet potatoes -. Peel off skin carefully. Spoon tomatoes over onions.drained & chopped 1 1/2 tbl Fresh oregano -. Sprinkle oregano on top. Arrange drumsticks in single layer in pan. Wash chicken legs and blot dry. about 25 minutes. and pan juices over top. Garnish with parsley and serve. until drumsticks are very tender and potatoes are cooked. • . Starting at top of leg.

Add the mussels and cook covered over a high heat for 5 minutes. Sprinkle the onion salt and pepper over the top. Baked Eggplant Italiano . Cover and bake at 200 degrees C/400 degrees F/gas 6 for 40 minutes. Drain and remove the mussels from their shells. Add the pieces of eel the mussels tomatoes and 2 tablespoons parsley.Baked Eel Yield > 1 Keys : Fish Italian Italy European Mediterranean Ingredients : 750 225 3 450 3 1 1 80 gm gm tbl gm tbl x x ml eel cleaned mussels olive oil tomatoes skinned de seeded and roughly chopped chopped parsley onion finely chopped salt pepper dry white wine Method : • • • • • • • • • • • • Cut the eel into pieces 4cm thick. Serve with the remaining parsley scattered over the top. Bring some lightly salted water to the boil in a pan. Pour the oil into an ovenproof dish. Scrub the mussels well under cold running water and remove the beards. Add the wine. The mussels will open.

Let stand 1 hour. Sprinkle with reserved cheese.(7 oz) diced Method : • Cut unpeeled eggplant lengthwise in 1/4-inch slices. Add remaining ingredients and simmer 15 minutes. Let stand 5 minutes before cutting. For Marinara Sauce: In a medium saucepan. saute onion. then into beaten eggs.(abt 1 1/4 lbs) Salt Flour 2 x eggs well beaten Cooking oil 1 1/2 1 1 cup shredded mozzarella cheese divided can Spam luncheon meat . Add layer of Spam mixture. or until mixture is hot and cheese melts on top. Bake in 400 degrees oven 15 minutes. Repeat layers ending with sauce. Spread about 2 tablespoons sauce over bottom of lightly-greased 1-quart baking dish. Cover with a layer of eggplant. drain off accumulated liquid. Saute in oil in large skillet. Drain on paper towel. place a baking pan filled with heavy cans on top of eggplant. spread with sauce. Freeze it and use another day for Rice Stuffing. a few slices at a time. combine remaining cheese with Spam. celery. until browned on both sides. Nice to know: You'll have an extra cup of sauce. Reserve about 1/3 cup mozzarella cheese. Lightly salt and place on plate.Yield > 1 Keys : Main Dish Spam Spam1 Ingredients : 1 x eggplant . and garlic in oil. • • cup Marinara Sauce (see below) • • • MARINARA SAUCE 1/4 2 1/4 1/4 1 1/4 1 cup chopped onion tbl red wine cup chopped celery tsp x tsp tbl basil garlic clove minced oregano pure vegetable oil . Dip each slice in flour.

1/4 1 1

tsp can x

salt tomato sauce - (15 oz) bay leaf

Baked Endive
Yield >

6

Keys : Side Dish Vegetables Italian Italy European Mediterranean

Ingredients : 12 x Belgian endive heads - (2 1/4 lbs total) Salt to taste Freshly-ground black pepper to taste 6 tbl extra-virgin olive oil

Method :

• •

Heat the oven to 400 degrees. Trim then cut the endive in half lengthwise; wash and shake dry. Place the endive halves, cut-side down in a jellyroll pan. Add salt and pepper to taste and the oil, distributing it evenly. Bake the endive 10 minutes and turn, then bake it another 6 to 7 minutes and turn again. Cook it until its base feels tender when prodded with a fork, about 20 minutes longer. Allow it to settle a few minutes before serving. It is also good at room temperature. This recipe yields 6 servings.

Baked Fennel (Finocchi Al Forno)

Yield >

6

Keys : Herbs Italian Italy European Mediterranean

Ingredients : 4 1/2 lb fennel bulbs salt and pepper, freshly ground 1/4 cup grated cheese (caciocavallo or parmesan)

Method :

• • • •

Wash and trim the fennel bulbs, cutting away the stalks, base, and outer leaves. Quarter the bulbs and remove any tough core. Blanch the fennel in boiling salted water until tender, 8 to 10 minutes. Drain well. Preheat the oven to 400F / 200CF. Lightly oil or butter a baking dish large enough to hold the pieces in a single layer. Place the pieces of fennel close together in the baking

olive oil, (about 1/2 cup) or 3 1/2 tbl butter

dish. Sprinkle with salt and grind lots of pepper on top. Spread the cheese evenly over the fennel and drizzle with the olive oil or dot with the butter.

Bake until the cheese is golden and the fennel juices are bubbling about 10 minutes. Run under the broiler if the top is not golden enough. Let stand for 10 minutes before serving.

Baked Fish Fillet
Yield >

8

Keys : Fish Italian Italy European Mediterranean Servings

Ingredients : 2 lb Fillet of fish Salt & pepper 1/4 lb Butter Lemon juice Dry white wine Parmesan cheese Paprika

Method :

Salt and pepper fillets. Put butter in shallow baking dish in hot oven 400-500 degrees, until browned. The browned butter gives the distinctive flavor. Place fillets in hot butter, baste with lemon juice and white wine and return dish to oven for 10-15 minutes. Remove from oven for basting. Turn fish over and baste with lemon juice and wine. Sprinkle with cheese and paprika. Return to oven for approximately 5 minute to melt and brown cheese slightly.

Baked Gnocchi

Yield >

6

Keys : Pasta Italian Italy European Mediterranean

Ingredients : 750 150 1 150 1 ml gm x gm x pints milk semolina salt pepper grated nutmeg grated Parmesan cheese egg yolk beaten

Method :

• • • • • • • • • • • • • • •

Gnocchi are dumplings made of semolina or sometimes potato. They are served with meat or fish dishes. Grease a baking sheet. Heat the milk in a pan. Sprinkle in the semolina. Season with salt pepper and nutmeg. Cook gently stirring for 10 to 15 minutes. Remove from the heat stir in 100g grated cheese. Spread the semolina mixture on the baking sheet about 2cm thick. Leave to cool. Cut out halfmoon or diamond shapes and place in a shallow ovenproof dish. Brush with beaten egg yolk. Scatter the remaining cheese over the top. Bake at 200 degrees C/400 degrees F/gas 6 for 15 minutes. Serves 6

Baked Italian Heros
Yield >

6

Keys : Sandwiches Italian Italy European Mediterranean

Ingredients : 6 1/2 1/2 1/2 1/2 1/2 1 1/2 x cup lb lb lb lb lrg med hero (hoagie) rolls, 6" to 8" split Italian dressing sliced deli salami sliced deli turkey sliced deli ham sliced deli provolone cheese tomato thinly sliced onion thinly sliced

Method :

• • • • •

Preheat the oven to 375 degrees. Brush the cut sides of the rolls with the Italian dressing. Layer the bottom halves with the salami, turkey, ham, cheese, tomato, and onion and replace the tops. Place each on a piece of aluminum foil and wrap tightly. Bake for 12 to 15 minutes, or until the cheese is melted. Carefully remove the aluminum foil and serve. This recipe yields 6 servings. Comments: This is one sandwich that is a meal in itself! Double this recipe for a great game day dinner.

Baked Italian Omelet

Yield >

6

Keys : Italian Italy European Mediterranean to 8

Ingredients : 8 1 1/2 1/2 1/4 1/4 1/4 1 x beaten eggs

Method :


cup ricotta cheese cup milk tsp tsp tsp tsp x dried basil, crushed salt fennel seed, crushed pepper (10-ounce) package frozen chopped spinach, thawed and well drained

In a large mixing bowl combine eggs and ricotta cheese; beat just until combined. Stir in milk, basil, salt, fennel seed, and pepper. Fold in spinach, tomatoes, mozzarella, green onion, and salami. Spread evenly in a greased 3-quart rectangular baking dish. Bake in a 325 degree F. oven for 30 to 35 minutes or until a knife inserted near center comes out clean. Let stand for 10 minutes before serving. Servings: 6 to 8

• •

1 1 1/2 1/2

cup chopped tomatoes cup shredded mozzarella cheese (4 ounces) cup thinly sliced green onion cup diced salami

Baked Italian Spaghetti

Yield >

1

Keys : Pasta Italian Italy European Mediterranean Italian

Ingredients : 1 1 1 1 1 lb box cup sm can hamburger elbow spaghetti Kraft Colby cheese, grated can tomatoes, drain and dice tomato sauce garlic salt, pepper to taste

Method :

• •

Cook spaghetti until done, then mix with other ingredients. Do not fry the hamburger. Add a little of the juice from the tomatoes to make slightly moist. Mix some butter with cracker crumbs and pour over the top. Bake 30 minutes after it has started to cook.

Baked Lasagna – 1

Yield >

6

Keys : Pasta Beef Main Dish Meats Italian Italy European Mediterranean

Ingredients : 1 1 1 2 1 1 1 1/4 1/2 2 1/2 x x lb tsp med can tsp tsp lb qt Onion, minced Clove garlic menced Ground beef Shortening Can whole tomatoes Tomato sauce Oregano Pepper Lasagna noodles Boiling water

Method :

Saute onion, garlic, and meat in shortening about 20 minutes. Add next four ingredients. with 1 tsp salt. Simmer for 40 minutes. Cook noodles with 1 tbsp salt for 20 minutes; drain. Put 1/3 meat mixture in baking dish. Add layer of noodles, add 1/2 cottage cheese, 1/3 Mozzarella, and 1/2 Cheddar. Repeat layers, ending with remaining meat mixture and top with remaining 1/3 Mozzarella cheese.

and pepper. salt. let mussels steam over medium heat to open. Cover pan. Add 34 T olive oil. Serve hot. Remove mussels to cool and reserve liquid. • Baked Peaches . to use as stuffing. Place one mussel in each shell. about 15-20 minutes. Do not use unopened mussels. chopped Scrub mussels with a brush. Drizzle with olive oil and remaining liquid from steam process to moisten bread crumbs.1 cup Cream cottage cheese Baked Mussels Yield > 36 Servings Keys : Appetizers Shellfish Seafood Italian Italy European Mediterranean Hot Ingredients : 3 1/2 2 4 3 2 doz mussels Method : • cup Crushed tomatoes cup Bread crumbs tbl x tbl Grated cheese Garlic cloves. Squeeze 1 T of crushed tomatoes on each mussel. 1/3 cup water. and garlic cloves. Remove mussels and open shells to lay flat. diced Parsley. cover with prepared stuffing. Prepare a fry pan with a tight fitting lid that will hold all the mussels. Meanwhile combine bread crumbs. grated cheese. Do not break apart. Sprinkle with chopped parsley. Bake at 375 degrees until golden brown. pull off beards.

Yield > 4 people Keys : Desserts Hot Fruits Sweet Italian Dessert Italian Italy European Mediterranean Ingredients : 1 1 1 6 cup pinenuts cup currants tsp x cinnamon. Stuff blended mixture into cavity of peach halves. Place peaches cut side up in non-stick baking dish and pour over Marsala. Bake for 25 minutes and serve. fresh halved and stoned 2 cup sweet Marsala Method : • • • • • Preheat oven to 180C (375F). currants and cinnamon. ground peaches. Blend together the pinenuts. Serves 4 Baked Rigatoni Yield > 8 Keys : Pasta Main Dish Italian Italy European Mediterranean Ingredients : Method : • To make the sauce: Heat oven to 350F. heat oil . In a pot.

pepper. parsley and eggs in medium bowl. onions and hot-pepper flakes until golden. Top with a sprinkling of mozzarella cheese. or to taste sugar FOR THE FILLING 1 1 2 lb tbl x ricotta cheese parsley eggs. Then repeat. Ricotta will rise to top. Reserve cheeses. (14 1/2 oz) dried oregano dried basil salt. let it simmer even a little longer. Top pasta with a little more sauce. Simmer 30 minutes. (12 oz) and sauteegarlic. Allow to stand 10-15 minutes before serving. To assemble the casserole: Cook rigatoni according to package directions. then several spoons full of ricotta mixture. Finish with a layer of pasta. To make the filling: Combine ricotta. minced onion. or for about 15 minutes after it begins to bubble around edges. Rinse can with the water and add to pot. ending with Parmesan this time. but reduce cooking time by two minutes. • • • • • Stir in tomato paste. Simmer at least 1-1/2 to 2 hours. Mix thoroughly.FOR THE SAUCE 1/4 2 1/2 1/4 1 3 1 1 1 1 1 cup olive oil x lrg tsp can garlic cloves. Serves six to eight. Top with a layer of pasta. Add all the remaining ingredients. If you have more time. lightly beaten pepper to taste 3/4 3/4 cup shredded mozzarella cheese cup grated parmesan cheese • • Baked Ziti . Bake for 30-35 minutes. Top with a layer of pasta and repeat process. finely chopped hot-pepper flakes tomato paste. cup water can tsp tsp tsp tbl plum tomatoes. Do not overcook. Spread sauce over the bottom of a 9x13x2" baking dish. Spoon together with the back of a large spoon. it should be slightly set. ending with mozzarella. etc.

salt. water. • • • • cup fat-free ricotta cheese oz oz shredded part-skim-milk mozzarella. herbs. sliced . oven for 25 to 30 minutes or until the cheese is melted and browned. Reduce the heat and simmer until it is reduced by half. chopped Method : • cup tomato paste cup tomato sauce cup water tsp tsp tsp tsp marjoram basil salt pepper Lightly coat a medium-size non-stick pan with cooking spray. and pepper. 10 minutes. covered. optional Method : • • Put all the ingredients except the butter into a saucepan and bring to a boil. Stir gently to mix. about 10 minutes. (2-inch) fresh rosemary butter. cooked and drained Balsamic Sauce Yield > 4 Keys : Sauces Italian Italy European Mediterranean Ingredients : 1 4 4 2 cup balsamic vinegar cl pch tbl garlic. Add tomato paste. Pour remaining tomato mixture on top and sprinkle with reserved mozzarella. Simmer. Turn into a 1 1/2-quart casserole coated with cooking spray. Baquette Bread Yield > 1 Keys : Breads Machine Bread Bakers Low Calorie Fat Free Diet Hand Made Italian Italy European Mediterranean . Bake in a preheat 375 F. The sauce is ready when it coats the back of a spoon. Add the optional butter and stir well. divided use ziti pasta. tomato sauce. Combine ricotta and half the mozzarella in a large bowl. Sauteeonion until tender. Add the cooked ziti and half the tomato mixture.Yield > 6 Keys : Casseroles Pasta Italian Italy European Mediterranean Ingredients : 1 1/2 1 2/3 1 1 1/4 1/8 1 6 8 sm onion.

toss until well • . ELECTRIC EXTRUDER 1 1/4 1 1 1 cup semolina flour. durum cup barley flour x tbl egg water. optional water. • Barley Pasta Yield > 4 Keys : Italian Italy European Mediterranean Ingredients : HAND 3/4 1/4 1 1 cup semolina flour. Punch down and form into desired shapesbaquettes. Bake at 375* 20-30 minutes depending on loaf size. Knead dough 5-10 minutes or until dough is smooth. cooking until just tender-crisp. very thinly sliced Cook beans according to directions. Drain. Ingredients are given for Manual or Electric Machine. Combine beans and onions in a large bowl. durum cup barley flour x tbl tbl egg vegetable oil. By adding fresh chopped herbs and some roasted garlic to this dough you can come up with some very flavory breads. Cover and let rise until double in size. Combine remaining ingredients and pour over beans. if and as needed Basil Bean Salad Yield > 4 Keys : Herbs Salads Vegetables Low Calorie Fat Free Diet Italian Italy European Mediterranean Ingredients : 1 1/2 x 10 oz pkg frozen green beans Method : • cup onions. if and as needed Method : • • Follow whatever method you normally use to mix and knead your dough.Ingredients : 2 2 2 2 8 7 qt oz oz oz oz lb warm water sugar salt Olive Oil Or Vegetable Oil Active Dry Yeast Bread Flour To 8 Lbs Method : • Combine all ingredients in a large mixing bowl and mix together holding back on some of the flour until you see that it is needed.round loaves etc.

grated cup parmesan cheese. water garlic powder dried basil grated parmesan cheese pepper salt to taste blended.2 1 3 1/8 1 1 1/8 tbl tbl tbl tsp tsp tbl tsp red wine vinegar olive oil. plus 1 tsp. stirring occasionally. grated tsp tsp tsp salt sugar basil cup whole-wheat flour cup bread flour tsp yeast medium 1 1/8 1 1/2 1/3 1/3 1/3 1 cup water tbl olive oil cup swiss cheese. grated tsp tbl salt sugar . grated cup parmesan cheese. **More Lean and Luscious** Basil Parmesan Bread Yield > 1 Keys : Herbs Cheese Italian Italy European Mediterranean Ingredients : small 3/4 1 1/4 1/4 1/4 2 2 1 1 1 cup water tbl olive oil Method : • No Method cup swiss cheese. Chill several hours or overnight.

optional Bean Lasagna .1 1 1/2 1 1/2 1 1/2 tbl basil cup whole-wheat flour cup bread flour tsp yeast Basmati Italiano Yield > 6 Keys : Side Dish Italian Italy European Mediterranean Ingredients : 2 cup basmati. drained Method : • Put cooked basmati into large mixing bowl. optional cloves minced garlic. Serve immediately. Toss hot rice with remaining ingredients using wooden spoons to avoid breaking grains. (or one bunch fresh chopped) pepper salt. (white or brown) cooked according to package instructions 1/2 1 1/2 1/2 2 4 3/4 cup grated parmesan cheese tbl tsp tsp x oz dry basil. rehydrated and chopped 1 tbl olive oil. cup sun-dried tomatoes. to taste sliced black olives.

Add the chopped beans. Cover the noodles with 1/3 third of the sauce. and pepper. Arrange 3 noodles. Add the tomato puree. half the ricotta. ricotta. and parmesan. Bake 40 minutes uncovered. and simmer for 5 minutes. cup grated parmesan cheese • • BEAN SAUCE 1 2 1 2 tbl tsp sm x oil garlic minced onion. (1 29-ounce can) tsp tsp oregano basil pepper Beef Barley Soup . Bring the sauce to a boil. cooked Method : • cup ricotta cheese oz mozzarella cheese. and cook the mixture. Finish off with layers of the remaining noodles and sauce and Parmesan. cans red beans. Preheat the oven to 350F. stirring it. spread a thin layer of sauce on the bottom of a 9 x 13 baking pan. drained and coarsely c 2 4 1 1 sm cans green chilies chopped • cup tomato puree. mozzarella. oregano. basil. half the mozzarella. To assemble the lasagna.Yield > 1 Keys : Pasta Italian Italy European Mediterranean Ingredients : 9 2 8 3/4 x lasagna noodles. finely chopped 15 oz. Repeat with a layer of noodles. sauce. and 1/4 cup parmesan. grated Prepare the sauce by heating the oil and sauteing the garlic and onions for a minute. for several minutes longer.

The meat can be served as a side dish to the soup with a dressing of mayonnaise and horseradish. • . in a large pot. Check package of barley for approximate timing. Serve a crusty bread also.Yield > 1 Keys : Meats Italian Italy European Mediterranean Ingredients : 1 1 1/4 3 1 3/4 2 1 2 gm lrg cup lb qt x x stalk granaroli xbrg76a parsnip diced chopped parsley beef shin-. except barley. carrots diced 16 ounce can peeled tomatoes crush celery diced by your fingers 2 x onions chopped salt and pepper to taste 2 1 1 x cup x cloves garlic crushed pearl barley white turnip diced Method : • Place all ingredients. Bring to a boil. Lower to simmer and cook 2 1/2 hours. Add barley and cook until tender. (or more) water. Makes a great one dish meal.

• • Bialys . using the smooth side of a meat pounder. and serve immediately. Keep turning to flatten it evenly to about 1/16inch. This recipe yields 8 servings.) Entirely cover each chilled plate with thin slices of beef. (At this stage. Place meat in freezer about 10 minutes. one at a time.Beef Carpaccio Yield > 8 Keys : Appetizers Beef Meats Italian Italy European Mediterranean Cold Ingredients : 1 lb Beef sirloin trimmed of all fat and sinew 3/4 cup Olive oil Juice of 1 lemon 8 1 1 1 lrg tsp tbl tsp Shallots finely diced Salt Cracked black peppercorns plus Cracked black peppercorns Julienned Parmesan cheese for garnish Chopped fresh chives for garnish Method : • • • Chill 8 serving plates. Slice cold beef across grain into 1/8-inch slices. Garnish with Parmesan strips and chives. Then place each slice. (You should spend about a minute on each slice. salt.) Carefully spoon reserved dressing over meat to evenly cover. flatten by gently pounding and pressing back and forth. and pepper in a small bowl and reserve. shallots. Work from center out. you can cover with plastic wrap and reserve in refrigerator for several hours. Whisk together olive oil. lemon juice. between 2 sheets of plastic wrap and.

• • cup bread flour (6 to 6 1/2) Flour for dusting (preferably rye flour For Added Flavor) Oil for greasing bowl • • • • • Topping: 3 2 1 1 tbl tsp tsp pch minced onion poppy seeds (optional) vegetable oil salt • • • . 6 cups of flour. place in a large oiled bowl and turn to coat. Shape the dough into a ball. Make an indentation from the center outward. A shot glass with a 1" bottom also works well. Turn out the dough onto a floured worksurface and knead. Add the sugar. If the dough becomes too stiff or shrinks back. Cover with cloths and allow to proof until puffed up. stir to dissolve. divide into thirds. allow it to rest and go on to the next piece. adding small amounts of flour as needed. Punch down the dough. and salt. Rollout each ball into a 3 1/2 inch circle. Dribble bit of the reserved topping into the hole. In a large bowl sprinkle yeast over the warm water to soften. Mix thoroughly until dough forms up and comes away from the sides of the bowl. Make 18 bialys. Cover and allow the dough to rest for 10 minutes. Press with a circular motion. Bake without steam in a preheated 450 deg F oven for 15-20 minutes. Dust lightly with reserved flour. Cover and allow to rise 30 minutes. Roll into balls. and cut each rope in 6 equal pieces. Cover with flour rubbed cloths and allow to rise until puffy. leaving a 1-inch rim. roll out under your palms into ropes. for 10 to 12 minutes.Yield > 18 Keys : Bread Bakers Breads Low Calorie Fat Free Diet Hand Made Italian Italy European Mediterranean Ingredients : BIALYS 2 3 4 3 6 cup warm water pkt tsp tsp active dry yeast sugar salt Method : • • Combine topping ingredients and set aside. Press out all of the air with your fingers and allow to rise until doubled in size (20-30 minutes). Evenly space the circles on 2 floured or cornmeal dusted baking pans.

to 14-inch saute pan. and allow 8 to 9 minutes to cook.Biga Yield > 1 Keys : Breads Starter Italian Italy European Mediterranean Servings Ingredients : 3/4 1/4 tsp Yeast Method : • cup Water Mix into sticky dough 2 minutes by mixer or 4 minutes by hand. Place noodles in boiling water. • • • MIX AND LET SIT 10 MINUTES ADD 1 1/2 3 1/2 cup Water cup Flour Bigoli in Salsa Yield > 4 Keys : Main Dish Pasta Italian Italy European Mediterranean Ingredients : 1 6 x tbl recipe Bigoli .Basic Recipe see * Note Extra-virgin olive oil Method : • • Bring 6 quarts water to boil and add 2 tablespoons salt. anchovies and onion over medium heat and cook. Cover tightly right on dough with lightly oiled plastic wrap. It will store in refrigerator about 2 weeks or in freezer for 6 months. place oil. Starter can be kept going by adding flour and water 2:1 as necessary. Stir often to break up . Let rise minimum 24 hours. In a 12.

and freeze. NOTE: Instead of the sausage a lot of times I just use ground beef and it still tastes great. • • Drain pasta and toss into pan. Spoon over sour cream mixture. sliced . Stir in tomato paste and water. This recipe yields 4 servings. toss through and place on a plate. Arrange mozzarella slices on top. finely chopped tbl ctn lb can Margarine . mix with sour cream and spread over crust. and soaked in milk for 2 hours anchovies until a paste is formed. At the same time. Simmer uncovered 10 minutes. drain. brown sausage in large skillet. reduce heat. Saute onion in margarien.8 x Salted anchovies fillets removed. stirring occasionally. combine with eggs and parmesan cheese. about 8 to 10 minutes. Return pie to oven until cheese melts. 1 1/2 med cup Spanish onion chopped 1/16" dice Finely-chopped Italian parsley Bird's Nest Pie Yield > 8 Keys : Pasta Italian Italy European Mediterranean Servings Ingredients : 1 2 1/3 1/2 2 1 1 1 1 4 pkt x (8 oz) spaghetti Eggs. 10" pie plate with a spoon. drain fat. While spaghetti is warm. (8 oz) sour cream Italian or turkey sausage (6 oz) tomato paste • cup Water oz Mozzarella cheese. To prepare for serving. Bring to a boil. beaten Method : • • Break spaghetti in half. Cover dish with foil. Add parsley. Serve immediately. Press spaghetti into bottom and up sides of a well greased. and cook as directed on package until al dente. cup Grated parmesan cheese cup Onion. Bake pie uncovered in preheated 350 oven for 25 minutes. thaw pie and cheese.

Place 1/2 amount on waxed paper. Bake 350' 20 mins or until light brown. Mix together and add nuts. Chill. Sift together dry ingredients. Cool on rack. Remove from waxed paper and place on baking sheet. add next 3. make a roll like French bread.Biscotti Yield > 1 Keys : Cookies Italian Italy European Mediterranean Servings Ingredients : 1 2 1/2 6 6 2 1/4 6 6 1 2 1 1/2 cup Butter cup Sugar x tbl tsp Eggs Anise extract Vanilla Method : • Cream first 3 ingredients. Chill dough. Slice into 1/2"slices and toast 5 mins. cup Milk cup Flour tsp tsp tbl Baking powder Salt Anise seed cup Slivered almonds .

Beat the egg white until foamy. cup butter or margerine. Beat in flour mixture until well blended. and place on a baking sheet coated with cooking spray. Turn dough out onto a lightly floured surface. Cool on wire rack. Shape each portion into a 12x2x1inch loaf. walnuts. beat at medium speed of a mixer until well-blended. and knead lightly 7 times. Makes about 36 cookies. Cut each loaf diagonally into 1/2-inch thick slices. Shape dough into a 16-inch-long roll. cut side down. Combine flour. Brush over tops of loaves. finely shredded almond extract pinch saffron. Lay slices. all-purpose tsp baking powder Method : • Combine flour and baking powder. Bake in 375F oven 20 to 25 minutes or until light brown. baking soda. softened cup sugar x tsp tsp x eggs lemon peel. place in a covered container. flatten roll to 1-inch thickness. Bake at 350F for 30 minutes.toasted x egg white • Biscotti L'orange Yield > 27 Keys : Citrus Cookies Low Calorie Fat Free Diet Italian Italy European Mediterranean Ingredients : 1 1 1 1/2 cup sugar tsp tsp tsp grated orange rind vanilla extract orange extract Method : • Combine first 5 ingredients in a large bowl. gradually add to sugar mixture. Beat in eggs. To store longer. Stir in almonds.Biscotti D'amaretti Yield > 36 Keys : Cookie Italian Italy European Mediterranean cookies Ingredients : 3 1/4 2 1/2 1/2 1 3 2 1/4 1 1/2 1 cup flour. almond extract and saffron. In large mixer bowl beat butter and sugar until blended. and salt. Cool on cookie sheet about 1 hour. Bake in a 325F oven 10 minutes longer or until dry and crisp. lemon peel. let cool 10 minutes on a wire rack. if desired • • cup almonds. on cookie sheet. Remove roll from baking sheet. Divide dough in half. beating until well-blended.finely chopped. Cut roll diagonally into 27 (1/2- . Place 6 inches apart on a lightly greased cookie sheet. These cookies are good made several days ahead and stored in a paper bag to soften slightly.

pepper. Separate each biscuit into 2 layers. Remove from heat. Stir in water. Spoon mixture into greased baking dish. brown ground beef and onion. and let cool completely on wire rack. and place. Sprinkle remaining cheese in center and around edge. Bake at 375 degree F for 22 to 27 minutes or until biscuits are golden brown. stir in vegetables and 1 1/2 cups of the cheese. simmer for 15 minutes. Place biscuits near outer edge of hot meat mixture. • • • • Bisquick Italian Flatbread Yield > 12 Keys : Breads Italian Italy European Mediterranean Warm Servings . cut sides down. Separate dough into 10 biscuits. drain. Remove from baking sheet. Grease 12x8 inch (2 quart) baking dish. cup all-purpose flour cup chopped walnuts tsp tsp baking soda salt vegetable cooking spray • Reduce oven temperature to 325F. 6 to 8 servings. and bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool).3 3 1/2 3/4 1/4 x eggs inch) slices. In large skillet. crush Heat oven to 375 degrees F. tomato sauce and tomato paste. overlapping slightly. Turn cookies over. • Biscuit Topped Italian Casserole Yield > 7 Servings Keys : Cheese Main Dish Ethnic Italian Italy European Mediterranean Ingredients : 1 1/2 1/4 1/4 1 1 1 8 1 1 1/2 lb Ground beef Method : • cup Chopped onion cup Water tsp can can pkt oz can tsp tsp Pepper (8 oz) tomato sauce (6 oz) tomato paste (9 oz) mixed vegetables thawed Shredded mozzarella cheese (10 oz) Refrigerated biscuit Margarine or butter melted Dried oregano leaves. Yield: 27 cookies (serving size: 1 cookie). stirring occasionally. Gently brush biscuits with oregano. on baking sheet. and bake 10 minutes.

Nice with chowder or soup for dipping. (1 ounce) cup Shredded monterey jack cheese. Spread butter or margarine over dough. cup Shredded cheddar cheese.). I think olive oil should be just fine in place of the butter. Was just fine. Sprinkle on one teaspoon oregano. Remove from heat. knead 60 times. Shape into ball. Dip slices in marinara sauce for an appetizer. 3 qts.Ingredients : 2 2/3 2 1/4 1/4 1/4 2 2 cup Bisquick baking mix cup Very warm water. 120-130 deg tbl Butter or margarine. Repeat for remaining pizzas. Pat dough into an 11-inch square on ungreased cookie sheet. one cup blue cheese and 1/2-cup Parmesan cheese. Mix remaining ingredients. Distribute cheese evenly over apple. peeled & thin sliced cup Mozzarella cheese. gently roll in baking mix to coat. sprinkle over dough. Mix baking mix and water until stiff dough forms. Sauta 2 teaspoons garlic in 2 tablespoons olive oil over medium heat for 1-2 minutes. or serve it alone as a light afternoon snack. crumbled . Bake for 12-15 minutes or until cheese bubbles and crust is brown. cup Granny Smith apple. Turn dough onto surface well dusted with baking mix. NOTES : Yield: Six 12-inch pizzas (24 servings). minced cup Extra virgin olive oil x lb 12" prepared pizza dough crusts Fresh spinach (aprox. Distribute 2 cups spinach evenly onto crust. Sprinkle on 1 & 1/2 cups apple. You could mess about with the combination of cheeses and seasonings without any harm at all. Brush olive oil blend onto pizza crust. to cooking and had an error (calling for 2 cups instead of what I determined should be 2/3 cup water and hot water instead of very warm). Serve warm. Took out of frig 30 minutes before baking. Let stand 10 minutes. serve as a complement to a meal of minestrone soup. Bake 10 to 12 minutes or until edges are light golden brown. Blend one cup mozzarella cheese. but haven't tried that yet. shredded cup Blue cheese or Roquefort or Gorgonzola cheese. melted Method : • • • Heat oven to 450. NOTES : Made this early and refrigerated it. (1 ounce) cup Grated parmesan cheese tsp tsp Parsley flakes Italian seasoning • • • • • Bistro Apple Pizza Yield > 24 Keys : Cheese Pizza Fruits Italian Italy European Mediterranean Servings Ingredients : 1/4 3/4 6 1 9 6 6 cup Garlic. coarsely chopped Method : • • • • • • • For _each_ pizza: Heat oven to 450iF. I used a pastry brush to spread over the dough.

Pass grapes through a food mill. Bake for 20 minutes. Combine the rest of the sauce with the cooked beans. . Assemble the lasagna in a 7-1/2" x 12" baking dish.low fat cottage cheese mozzarella cheese. finely grated tbl Dried oregano Black Bean Lasagna Yield > 1 Keys : Pasta Main Dish Vegetarian Ovo Lacto Italian Italy European Mediterranean Ingredients : 2 1 1/2 4 2 3/4 1/2 1/2 1/2 1/2 cup cup whl cup lb cup tsp tsp tsp spaghetti sauce of choice cooked am black turtle beans grain lasagna noodles (cooked) ricotta cheese or. end with the Parmesan cheese. Lay down 2 noodles. Black Grape Foam Yield > 4 Keys : Desserts Italian Italy European Mediterranean Ingredients : Method : • Wash and stem grapes. and the Parmesan cheese.3 2 cup Parmesan cheese. Repeat. using the remaining noodles. Mix seasonings with spaghetti sauce. mozzarella. grated grated parmesan cheese onion powder garlic powder Italian seasoning Method : • Preheat oven to 350F. then follow with the beans and sauce. and spoon a small amount of the sauce into the bottom of a baking dish. then add ricotta or cottage cheese.

Do not worry that this initial phase looks • . Make a well in the middle of the flour and add the eggs. To serve. Using a fork. keep pushing the flour up to retain the well shape. beat together the eggs. oil and squid ink. When ingredients are cold. Cover with plastic wrap and freeze. When finished. 1 cup Heavy cream • • GARNISH Fresh cream 1 whl grapes cleaned Black Pasta Yield > 1 Keys : Pasta Italian Italy European Mediterranean Ingredients : 3 1/2 1/2 cup Unbleached all-purpose flour plus cup Unbleached all-purpose flour for dusting Method : • Make a mound of the flour in the center of a large wooden cutting board. pour into 2-ounce Dixie cups. add simple syrup to grape pulp. oil and squid ink and begin to incorporate the flour starting with the inner rim of the well. remove from freezer and allow to stand 10 minutes. Refrigerate. Whip cream to soft peaks and fold into cold grape mixture.2 lb Black grapes (may substitute any wine grape) not allowing any seeds through but including all pieces of pulp on skin that come through. This recipe yields 4 servings. Place in ice cream machine and chill following machine instructions. As you expand the well. Add lemon juice and zest and stir to mix well. • 1/2 1/2 cup cup Sugar Water Juice and zest of 1 lemon Make simple syrup by heating sugar and water until clear and refrigerate. Unmold into a martini glass and garnish with fresh cream and clean grapes.

using the palms of your hands primarily. blanched. they are essential for a light pasta. unbaked Egg whites Almond paste Blackberry preserves Method : • Beat egg whites in mixer with paddle until foamy. Reserve Blackberry mixture. 3/4 cup toasted almonds and 4 oz. slivered. leaving 1/2-inch border. Continue to knead for another 3 minutes. the dough should be elastic and a little sticky. Lightly flour the board and continue kneading for 3 more minutes. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Remove and let cool for fifteen minutes. OR vanilla ice cream Blackened Chicken and Pasta . Top each unbaked pizza shell with 1/2 cup of the Blackberry/egg white mixture. Do not skip the kneading or resting portion of this recipe. dusted with confectioners' sugar and topped with whipped cream or vanilla ice cream. Return to oven and bake for an additional 7 minutes. This recipe yields 1 pound of pasta.4 1/2 1 x tsp oz Extra-large eggs Olive oil Squid ink (available in speciality food shops) messy. remove the dough from the board and scrap up any left over crusty bits. remembering to dust your board when necessary. Remove from oven. The dough will come together when 1/2 of the flour is incorporated. whole Blackberries. • • • TOPPING 3/4 1 1/2 8 lb Blackberries. and toasted oz Chocolate chips TO SERVE Confectioners' sugar Whipped cream. • Start kneading the dough with both hands. add almond paste and cream until smooth. Add Blackberry preserves and mix until fully incorporated. chocolate chips. • Blackberry Almond Kiss Dessert Pizza Yield > 2 " pizzas Keys : Desserts Berry Berries Nuts Italian Italy European Mediterranean Warm Ingredients : 2 3 4 8 x x oz oz 12" Dessert Pizza Shells. Serve warm. Once you have a cohesive mass. and top each pizza with 6 oz. whole cup Almonds. Bake in 400 degree oven for 7 minutes.

Remove chicken from frying pan and slice into thin strips. Dip chicken first in butter on both sides. Serve over hot linguini noodes and garnish with tomatoes and green onions. drain and set aside.Yield > 4 Keys : Poultry Main Pasta Ethnic Italian Italy European Mediterranean Hot Ingredients : 4 4 4 1/2 6 1/2 1 x tbl tbl lb tbl boneless skinless chicken breast halves chef paul prudhome's poultry magic butter. Put melted butter in a second shallow bowl. Add half and half and cayenne pepper. Add linguini. for garnish Blaukraut . melt remaining 6 Tbs. Cover and reduce heat to low. butter in a dutch oven. Heat over medium heat until mixture bubbles. then in poultry magic. Put poultry magic seasoning in shallow bowl. Preheat iron frying pan on gas grill at high heat for 20 minutes. Place in preheated frying pan and cook 5-6 minutes on each side. • • cup half and half tsp cayenne pepper chopped tomatoes. melted linguini butter Method : • Cook linguini until al dente. for garnish chopped green onions. While chicken is cooking.

Yield > 4 Keys : Cabbage Side Dish Vegetable Italian Italy European Mediterranean Ingredients : 1 6 med cup Red onion thinly sliced Red cabbage Method : • Place all ingredients in a 6-quart pot and cover. stirring frequently or until very tender. . Can be reheated with great success. Cook covered 40 to 50 minutes. Bring to a boil over high flame and reduce to simmer.

Garnish with mint sprigs. Bloody Mary Speghetti Sauce .4 1 2 2 2 x x cup tbl tbl Sage leaves Garlic clove Red wine vinegar Salt Sugar • This recipe yields 4 servings. Raspberry Bellini: Mix raspberry puree and some whole raspberries and wine. To serve. Grapefruit and Raspberry Bellini Yield > 6 Keys : Beverages Drinks Citrus Berry Berries Italian Italy European Mediterranean Ingredients : 6 4 2 x x pkt Blood oranges juiced Pink grapefruit juiced Raspberries pureed in blender. Blood Orange. pour each into champagne flutes. Grapefruit Bellini: Mix grapefruit and wine. This recipe yields 6 servings. strained (save a few whole for garnish) 1 bot Spumante Italian sparkling wine Mint sprigs for garnish Method : • • • • • To make 3 different drinks: Blood Orange Bellini: Mix orange juice and wine.

so I love it.Yield > 4 Servings Keys : Ground Beef Hamburger Meats Minced Italian Italy European Mediterranean Ingredients : 1 1 1/2 1/2 1 1 1 1/2 cup cup cup cup lrg dsh lb Ketchup Water Vinegar Worcestershire sauce Onion. noddles NOTES : I grew up on this sauce. Bring to a boil. he had his lawyer put it in the court papers. When I make it for others. that my mother had to give him a copy of the recipe. Serve of speg. chopped Chili powder Ground beef. lower heat and simmer for 30 to 40 minutes. Not much middle ground. (the kids won't touch it) I add chopped stewed tomatos and a lot of sweet basil. they either LOVE it or HATE it. Browned and drained Method : • • Mix indredients. When my mother and father split up. "Blue" Fettuccine Yield > 4 Keys : Pasta Italian Italy European Mediterranean . When I make it for my wife.

Drain oil from marinated tomatoes. shake well. chilled 1/4 8 cup marinated. heat reserved oil. in small skillet over medium heat. • cup Cauliflowerets cup Sliced fresh mushrooms cup Sliced carrots cup Sliced green pepper cup Sliced cucumber • • Boboli Crust . toss again to melt cheese. combine V-8 juice. drain and return to pot. divide cheese into 10 . and salad dressing mix. Prepare fettuccine according to package directions until al dente.* NOTE: If not going to be eaten the same day. and put it back in the frig instead of stirring it. Cut tomatoes into thin strips and reserve. Heat through and keep hot. Add wine. stirring occasionally. Pour marinade over all. you can just turn it upside down. perhaps wait to add mushrooms and cucumbers until a few hours before serving . Marinate in refrigerator for at least 4 hours. dried basil 1/4 cup chopped fresh parsley Method : • On waxed paper.12 pieces. combine vegetables. • Blushing Antipasto Yield > 4 Cups Keys : Salads Vegetables Low Calorie Fat Free Diet Italian Italy European Mediterranean Ingredients : 6 1/4 2 6 2 2 1 1 1 oz Can of V-8 juice Method : • cup Salad oil tbl oz Vinegar Pkg Italian Dressing mix To make marinade: In jar.Ingredients : 4 oz danish blue cheese or 8 oz. Serve immediately on heated plates. Add cheese and parsley. The balance can be combined and marinated up to a couple of days ahead of serving in the refrigerator. In bowl. add shallots and garlic. set aside. reserving 1 tablespoon. toss. dried tomatoes oz green fettuccine or spinach egg noodles 2 1 2 1 1/2 tbl x tbl tsp minced shallots garlic clove. danish blue castello cheese.they will go limp instead of remaining crisp. basil and reserved tomatoes. Then when you are in the kitchen and think about it. shake it a bit. * I have found it works best if you marinate in a tightly covered bowl. minced dry white wine finely chopped fresh basil OR 1/2 tsp. salad oil. Meanwhile. vinegar. Add mixture to pasta. Saute until shallots are limp but not brown.

set on cup Of sugar oz Semisweet chocolate • cup Whipping cream .Yield > 2 Keys : Main Dish Crusts Ethnic Breads Italian Italy European Mediterranean Ingredients : 2 1/2 2 1/2 2 3/4 3 1 cup bread flour sm tsp tbl tsp tbl clov garlic. Rub surface of baking (cookie) sheet with oil and transfer the dough round to the sheet. smille at it (YOU DID IT!) Remember. cake pan. eat it the way it is. Bake in preheated oven 1 hour. cover with a damp cloth and let rise for 1-1/2 hours (until doubled in bulk). Roll and press out to about 1/2 inch thickness. Bake 10-12 minutes or until just golden. Knead well. Remove meringues from oven and carefully peel off paper. prop oven door open. Add cream of tartar and beat until soft peaks form. Turn dough out. texture and appearance should be similar to cosmetic cold cream. This recipe makes about 1-12 inchers-so you can judge whether to double or reduce the recipe. salt. Line baking sheets with parchment or waxed paper. Beat egg whites with pinch of salt until foamy. etc. Using an 8-in. Blend well. Salt and pepper surface LIGHTLY. freeze it. Place in lightly greased bowl. Combine flour. Very gradually beat in sugar to form a glossy meringue. Remove from oven and TAKE OUT THE GARLIC SLIVERS! You can now top the crust. about 15 minutes. thinly sliced salt rosemary* active dry yeast bertolli light olive oil Method : • Preheat oven to 400F. Return to bowl and let rise until doubled in bulk. turn out onto floured surface. punch down and knead for 5 minutes or so. Punch down and turn out on lightly floured board. yeast and water in bowl. Use spatula to spread meringue evenly over circles. • • cup warm water • Boccone Dolce Yield > 6 Keys : Desserts Italian Italy European Mediterranean Servings Ingredients : 6 x Egg whites Salt 1/4 1 1/2 6 2 1/2 tsp Cream of tartar Method : • Preheat oven to 250 F. if they begin to darken. trace 3 circles. when you top it the crust is alread 2/3 baked and will require only enough time so that the che eses.Rub olive oil (pour) onto surface and gently smooth over the surface. Make several indentations with the point of a knife in the dough and insert garlic slices and rosemary into indentations. Let meringues dry in oven an hour longer. are bubbly. The meringues shouldn't turn color beyond a very pale gold. not buttered. Handling gently.

Arrange whole berries around edge so bright red and green form a brilliant contrast to the white cream and meringue.2 pt Strawberries racks to cool. Drain and place in a large saucepan. save 8 lovely ones with hulls for decoration. GENOA ASTI SPUMANTI/DOMAINE CHAN. .2 1. Repeat with second chocolate meringue. water in a double boiler. BRUT • • • Bollito Misto Yield > 8 Keys : Italian Italy European Mediterranean ) Ingredients : 1 sm ox tongue about 1. Whip cream until stiff. Place 1 chocolate-iced disc on serving plate and spread with thick layer of whipped cream. Make sure chocolate cools thoroughly on discs before continuing. Keep in refrigerator until ready to serve. Cover with water and add half the stock ingredients. Slice berries. • • Melt chocolate with 3 tbs.5kg in weight Method : • • • Soak the tongue in cold water preferably for 24 hours but at least 45 hours. Pipe on a fancy border of whipped cream using a pastry bag. Place white meringue on top and spread with whipped cream. Cover with half of the sliced berries. Spread over meringues.

Arrange on a large warm serving plate and pour over some of the strained chicken stock.5 kg) can be cooked in the same way and for the same time as the tongue but you should add 34 plum tomatoes either tinned or fresh and 50g dried porcini to the stock ingredients. Add the remaining stock ingredients and very gently simmer for 1. To serve cut the tongue into 5mm thick slices. Peel off the skin it should come away easily.75kg in weight pre cooked cotechino sausages or zampone di Modena carrots scrubbed celery hearts each divided lengthways into quarters sea salt and freshly ground black pepper • • • • • • • • • • • • • • • • • Simmer for 3 hours skimming off any scum as it comes to the surface until the tongue is soft and a fork or skewer can be easily inserted.1 2 lrg x boiling fowl or capon about 2 25 2. Cotechino will be ready in 20 minutes. Cook the sausages according to the instructions on the packet. the chicken (some white and some brown meat) into similar slices. Return the skinned tongue to the saucepan and cook for a further 30 minutes.2 1. Serves 8 • • Bolognese Meat Sauce Yield > 4 Keys : Pasta Sauces Meats Italian Italy European Mediterranean Servings . Turn off the heat under the three pans and keep the meats in their various stocks.1/2 hours depending on size. Taste the chicken stock and add more salt if necessary. Add the carrots and celery hearts to the chicken 20 minutes before serving. After the tongue has been cooking for 2 hours put the boiling fowl in another large saucepan and cover with water. Zampone are larger and will take 40 minutes to cook. and the sausages into 8mm slices.3/42. Season with a little salt. Arrange the carrot and celery around the meats. This is the classic dish for New Years Eve in northern Italy. The lentils symbolise wealth the meat health and the mostarda good spirits for the year to come. Remove the tongue from the stock and place on a board. (qv). Serve with Salsa Verde mostarda di Cremona and lentils 20 3 x x For the stock: bunch parsley stalks (use the leaves for the accompanying Salsa Verde qv) 1 4 4 2 2 head x x x tbl garlic cut in half carrots scrubbed bay leaves red onions peeled black peppercorns outside celery sticks from the hearts Variation: Veal or beef silverside (1.

Add zest and then slowly add flour to form a smooth dough. about 7 to 10 minutes. stirring occasionally. Cut in half horizontally and spoon cool pastry cream on bottom half. Reduce heat and let simmer. This recipe yields 20 bombas. stir together 2 yolks. Add milk and lemon zest and cook. cinnamon. about 3 minutes. dust with powdered sugar and serve. Fry until golden brown on both sides. orange juice and oil until well blended. about 30 minutes. add veal and cook. cup Each minced carrot and celery oz Ground veal cup Skim milk cup Drained canned Italian tomatoes. add onion and garlic and saute until onion is translucent. until meat is crumbly and loses its pink color. Add milk and cook over low heat.(Cream Puffs) Yield > 20 Keys : Desserts Italian Italy European Mediterranean Ingredients : PASTRY 2 2 1/4 1/4 1/2 1/2 x tbl tsp tsp Egg yolks Sugar Freshly-ground black pepper Cinnamon Method : • In a mixing bowl. pepper. stirring frequently. until some of liquid has evaporated. Cover and rest 1 hour. Place 4 egg yolks on top of double boiler. add remaining ingredients and bring to a boil. until sauce is thick and creamy. Combine cornstarch and 1/2 cup sugar. bring to a boil and remove from heat. Roll dough into a sheet 1/4-inch thick and cut into 5-inch by 1-inch rectangles. about 3/4 cup each. Heat oil to 375 degrees. finely chopped tsp Salt • Bombas De Crema .Ingredients : 4 1/2 2 1/4 8 1/2 2 1 tsp Olive oil Method : • • cup Chopped onion x Garlic cloves. add cornstarch mixture and whisk until it turns light yellow. stirring constantly with a fork. stirring constantly until the mixture thickens to the consistency of custard. • cup Fresh orange juice cup Extra-virgin olive oil Zest of 1 orange • • 2 1/2 CREMA 3 4 1/4 1/2 cup Flour • cup Milk x Egg yolks cup Cornstarch cup Sugar Zest of 1 lemon grated 4 cup Oil for deep frying . Makes 4 servings. Remove and allow to cool. Cover with top half. 2 tablespoons sugar. Place milk in a saucepan. minced Dash each pepper nad ground nutmeg In heavy 1 1/2-quart saucepan heat oil. Add carrot and celery and saute for about 2 minutes. Remove and drain on paper towels.

This recipe yields 4 servings. pinch together the tails of 3 other fish. Bring to a boil. cup Flour to dust fish Salt to taste Freshly-ground black pepper to taste Lemons wedges • Bouillabaise Yield > 1 Keys : Crockpot Casserole Main Dish Seafood Italian Italy European Mediterranean Hot Ingredients : 1 4 1 1 gm x x lb granaroli xbrg76a cloves garlic finely chopped 28 ounce can tomatoes. Remove shells from shrimp. Lower heat and simmer 15 minutes.Powdered sugar to garnish Boquerones Yield > 4 Keys : Fish Ocean Main Dish Seafood Italian Italy European Mediterranean Ingredients : 2 20 1 cup Virgin olive oil sm Smelts . Serve hot in large bowls. Dredge fish in flour and season with salt and pepper. semi-soft cheese and a tossed salad. lobster. Serve with crusty bread. Hold together with light pressure and place fish in hot oil. • . Rinse smelts and pat dry. (red snapper chopped) with liquid flounder. Cook carefully until light golden brown. put in all liquids and seasonings except parsley. Sauteeonions. and stuff them through the slit to form a fan shape. trout) 2 cup fish stock. Add all seafood.(whole) scaled. Remove and drain on paper towels. garlic and shallots in oil on low heat until lightly golden. In a large pot. clam juice or Method : • Cut boneless pieces of fish into bite size pieces. about 2 to 4 minutes. Scrub clams and mussels. gutted Method : • • Preheat oil to 370 degrees. mix and simmer 10 minutes. crab. Cut a slit in the tail of one fish. Serve immediately with lemon wedges. Top with parsley. (coarsely fin fish.

about 8 to 10 minutes. basil. onion. mussels. place fennel. peppercorns. lower heat and simmer until just cooked through. Remove cod to a serving dish in a warm place and cover. saffron claws-any or all pepper to taste 1/4 cup olive oil fresh chopped parsley for 1 lrg onion finely chopped garnish Bourride Yield > 4 Keys : Fish Ocean Main Dish Seafood Italian Italy European Mediterranean Ingredients : 1 1 3 x med x Fennel bulb cut 1/8" slices Spanish onion cut 1/8" slices Bay leaves Method : • In a 6-quart saucepan.chicken broth scallops. crab meat-any or 1/2 cup dry sherry all 2 18 1/2 tsp sm tsp salt clams. thyme. Add cod. garlic. . water and vinegar and bring to a boil. bay leaves. or lobster thyme. wine.

In the meantime. Sprinkle with Borage blossoms and serve. Cook for 8 to 10 minutes. When the water comes to a boil. paprika. Add 1/2 cup seafood stock and the basil and mix until blended. Put the roasted peppers. For the cilantro pesto. Turn the machine on and add 1 tablespoon of the seafood stock through the feed tube. and vinegar in a blender and puree until smooth. Place 2 cups warm poaching liquid in a saucepan and add aioli. egg yolks and lemon juice in a food processor and blend until smooth. chopped x tbl garlic clove. cover. OR dried basil • • . This recipe yields 4 servings. Place 1 piece of toast in each of 4 bowls. whisking constantly over low heat until sauce thickens to the consistency of cream. Drain. Dust the scallops with the blackening seasoning. shallots. to desired tenderness. cup shallot. Whisk until smooth and cook slowly. Transfer the contents of the food processor to a small mixing bowl and whisk in another 3 tablespoons of the stock. make the sauce. • • AIOLI 10 3 x x Garlic cloves Egg yolks Juice of 1/3 lemon 2 cup Extra-virgin olive oil Salt to taste Freshly-ground black pepper to taste Bow Tie Pasta with Blackened Scallops Yield > 4 Keys : Seafood Pasta Fish Vegetarian Vegan Italian Italy European Mediterranean Ingredients : FOR THE PEPPER SAUCE 2 1/3 1 1 1/2 2 1 x roasted red bell peppers Method : • • Bring a large pot of water to a boil over high heat.5 1 3 3 5 2 4 4 16 x sprg x cup cup tbl x slc x Peppercorns Thyme Garlic cloves Dry white wine Water White vinegar Cod fillets . Season with salt and pepper. and cilantro in the bowl of a food processor. place 1 cod fillet on top of each and spoon soup over. garlic. Transfer the mixture to a small saucepan. With machine running. add the pasta to the pot. and warm over the lowest heat setting.(6 oz ea) Crusty French bread . put the walnuts. peeled and chopped sherry vinegar • cup seafood stock tbl tbl chopped fresh basil. drizzle oil into garlic mixture in a thin stream until a thick emulsion is formed and all oil has been used. garlic.(1" thick) toasted Borage flowers • To make aioli: Place garlic. Drizzle in the lemon juice to form a paste.

stir in the cilantro pesto. and toasted oz Chocolate chips TO SERVE Confectioners' sugar Whipped cream. Divide the pasta among 4 bowls. 3/4 cup toasted almonds and 4 oz. The seafood stock can be made from fish-flavored bouillon cubes available in most supermarkets. (butterfly) pasta sea scallops. Reduce the heat to low and squeeze the lemon over the scallops. and top each pizza with 6 oz. until the scallops are firm. cup fresh cilantro leaves cup seafood stock tbl oz lrg tbl tbl tsp freshly squeezed lemon juice dried bow tie. whole Boysenberries. An extravaganza for the eye and the palate. blanched. Serve warm. Heat a heavy frying pan for 2 to 3 minutes over medium heat. (about I pound) blackening seasoning paprika dried thyme • • • Return the drained pasta to the pot. Remove from oven. Place 4 scallops on top of each and pour the pepper sauce over the scallops. Bake in 400 degree oven for 7 minutes. slivered. Top each unbaked pizza shell with 1/2 cup of the Boysenberry/egg white mixture. • • • TOPPING 3/4 1 1/2 8 lb Boysenberries. Remove and let cool for fifteen minutes. Spray the pan with vegetable oil.FOR THE CILANTRO PESTO 2 3 1 1/2 1/4 3 8 16 4 1 1 tbl x walnuts. Over low heat. this dish teams spicy blackened scallops with whimsical bow tie pasta in a novel cilantro-walnut pesto. Cover and cook for about 5 minutes. Add Boysenberry preserves and mix until fully incorporated. whole cup Almonds. OR vanilla ice cream Braciole . add almond paste and cream until smooth. Return to oven and bake for an additional 7 minutes. unbaked Egg whites Almond paste Boysenberry preserves Method : • Beat egg whites in mixer with paddle until foamy. Reserve Boysenberry mixture. chocolate chips. • Boysenberry Almond Kiss Dessert Pizza Yield > 2 " pizzas Keys : Desserts Berry Berries Nuts Italian Italy European Mediterranean Warm Ingredients : 2 3 4 8 x x oz oz 12" Dessert Pizza Shells. chopped garlic cloves. peeled and thyme. leaving 1/2-inch border. Add the pared scallops and sear them for 2 minutes on each side. It's topped by a roasted red pepper sauce that's as vibrant as it is pungent. dusted with confectioners' sugar and topped with whipped cream or vanilla ice cream.

unwrap. Repeat with second steak. mix well. oven for 1 hour and 40 minutes. roll up each steak. In the same skillet. place in baking pan. label with finishing instructions and freeze. Add stuffing mix. Bake 10 minutes longer or until cheese melts. bake for 10 minutes longer. open to one large piece). one inch thick. basting occasionally. To Freeze: Wrap uncooked rolls in foil. • • Braised Baked Potatoes( Patate Brasate Al Forno) . Place in a shallow baking pan. jell-roll fashion. Bake in 350 F. pour 3/4 cup water over rills. saute the onion. ( 1 1/2 pound each) Italian sausage Onion. Sprinke cheese on top. Pour 3/4 cup water over. sliced Herb stuffing mix Egg Water Pimientos. halved Sliced mozzarella cheese Method : • • Split the steaks. Place sausage on pimientos. place onion on steaks. Pound steak with mallet or edge of heavy plate. basting occasionally. Place half of cheese strips and half of the pimeintos along one edges of the steak. To bake frozen rolls. (split. lift out with a slotted spoon. oven for 40 minutes. egg and water to skillet. slice. Cook the sausage in a large skillet. Remove strings. Bake in 350 F. Sprinkle reserved chopped cheese over rolls. but not all the way. drain well. Tie rolls every two inches. spread over steaks.Yield > 12 Servings Keys : Beef Main Onions Sausage Meats Italian Italy European Mediterranean Ingredients : 2 1 1 1 1 1/4 4 8 x lb med cup x cup oz oz Round steaks. slice lengthwise. Starting at the end. Remove 1 slice cheese from package. butterfly fashion.

lt is just thrown into the oven without a lot of care but funnily enough it is this that gves the perfect taste to the dish. Bake for about 1 hour until the potatoes are cooked. You can eat it by itself or serve it with any roasted meat. This is a peasant meal made in the country when everyone is busy and no one has time to cook.Yield > 4 Keys : Tubers Root Vegetable Italian Italy European Mediterranean Ingredients : 1 750 1/2 250 1 3 lrg gm tbl gm x tbl onion coarsely chopped waxy potatoes peeled and cut into 5mm slices each chopped fresh basil sage chives and parsley ripe tomatoes coarsely chopped salt and freshly ground pepper extra virgin olive oil Method : • • • Preheat the oven to 240C/475F/Gas 9. Serves 4 • Braised Beef with Rosemary Yield > 1 Keys : Meats Herbs Italian Italy European Mediterranean . Put all the ingredients into a roasting pan and mix together with your hands.

Add the wine and water stirring up any residue sticking to the pan. Remove the meat from the pan place on a hot dish cover and keep warm. Garnish the meat with tomato quarters and parsley and serve the sauce separately. To make the sauce stir up the pan juices and sieve them into a saucepan. Season with salt and pepper. Bring to the boil. Cover and braise for 35 minutes over a low heat. Stir in the cream. Braised Cavolo Nero . Mix the remaining flour with a little cold water and the tomato puree and add to the sauce. Add the meat and fry on all sides until brown about 10 minutes.Ingredients : 50 1 gm clv streaky bacon finely diced garlic chopped grated rind 1/2 lemon 1 1/2 750 50 4 3 150 150 1 1 1 x tsp gm gm tbl x ml ml tbl tbl x salt pepper dried rosemary sirloin of beef flour olive oil onions sliced red wine water tomato puree single cream tomato quartered sprigs parsley Method : • • • • • • • • • • • • • • • • Mix the bacon garlic lemon rind salt pepper and rosemary. Bring to the boil then simmer for 5 minutes over a low heat. Dust the meat with half the flour. Cover the joint and put in the refrigerator for about 3 hours to absorb the flavours. Rub into the meat. Heat the oil in a braising pan and fry the onions until they are golden yellow.

Heat the olive oil in a heavy bottomed saucepan and gently fry the garlic. Wash and blanch in boiling salted water for about 3 minutes. Cook together to blend the garlic with the cavolo about 5 minutes. When it begins to colour add the blanched cavolo and season generously. Remove from the heat pour over extra virgin olive oil and serve.Yield > 6 Keys : Italian Italy European Mediterranean Ingredients : 6 x heads cavolo nero sea salt and freshly ground black pepper 3 2 tbl clv olive oil garlic peeled and finely sliced extra virgin olive oil Method : • • • • • • • • Remove the tough centre stems from the cavolo nero leaves. Serves 6 Braised Field and Wild Mushrooms (Funghi Brasati) Yield > 6 Keys : Italian Italy European Mediterranean ) Ingredients : Method : . It is important not to overcook.

When fully browned.100 675 5 3 gm gm tbl clv dried porcini mushrooms reconstituted (qv) medium flat field mushrooms thickly sliced olive oil garlic peeled and sliced sea salt and freshly ground black pepper • • • • • • • • • Heat 4 tablespoons of the olive oil in a large heavy bottomed pan until smoking. If liquid dissipates. rosemary and pepper until a paste is formed. Add the sliced fresh mushrooms and fry stirring constantly for 15-20 minutes or until the mushrooms have become very dark and soft. Serves 6 2 1 tbl x chopped basil marjoram or flat leaf parsley juice of 1 lemon Braised Stuffed Rabbit Legs with Walnuts Yield > 4 Keys : Main Dish Rabbit Game Meats Nuts Italian Italy European Mediterranean Ingredients : 4 1/2 2 1/4 4 1 1 2 1/4 1/4 1 x cup x cup tbl tsp tbl med cup cup bot Rabbit legs Walnuts Garlic cloves Extra-virgin olive oil plus Extra-virgin olive oil Chopped fresh rosemary leaves Freshly-ground black pepper Red onions cut into 1" dice Dried cherries Dried apricots cut 1/8" julienne Prosecco wine Method : • • Remove bones from rabbit legs and butterfly open. turning occasionally. Divide paste among 4 rabbit legs and roll each leg up. This recipe yields 4 servings. top with cherry mixture and serve. Place rabbit legs in pan and saute on all sides. add 1/4 cup water at a time. Comments: The original recipe title as listed is "Braised Stuffed Rabbit Legs With Walnuts. Cook 50 to 60 minutes until very tender. olive oil. Wipe clean the pan. Dried Cherries And Apricots". Add the herbs and lemon juice and serve. about 6 to 7 more minutes. In a food processor. Place on platter.to 12-inch saute pan. Add the cooked mushrooms season with salt and pepper and stir to combine the flavours. garlic. cherries and apricots and saute until softened. Strain the porcini retaining their juices and rinse and squeeze dry. In a 10. blend together walnuts. Proseco. heat 4 tablespoons oil until smoking. Heat the remaining olive oil in the pan and gently fry the garlic and porcini. add onions. • • • • Branzino Alla Zoni Yield > 6 Keys : Seafood Italian Italy European Mediterranean Servings . Remove rabbit legs and cut the strings. When the garlic begins to colour pour the strained porcini juices into the pan and simmer until reduced to 2 tablespoons. Remove and keep warm. Pour in Prosecco and bring to boil. Lower to a simmer and cover halfway. Tie each leg securely with butcher's twine.

2. GENOA LUGANA/ THE EYRIE. Toss in remaining ingredients and cover for a minute or so. 3. serve with mushrooms. cut into halves and sliced . When the fish is done.Ingredients : 3 1 1/2 4 1/3 1/3 2 1 lb Red snapper filets Method : • cup Sliced mushrooms tbl Butter 1. peeled. pine nuts and orange pieces piled on top. Saute snapper filets and mushrooms in butter until half done. Add wine and lemon juice and cook a bit longer. CHARDONNAY 76 • • • • cup Dry white wine or Vermouth cup Lemon juice tbl pch Chopped parsley Cinnamon GARNISH 2 2 tbl x Toasted pine nuts Oranges.

Place the chicken stock. Serve with the garnishes. chopped Chicken stock Salt and pepper. to taste 1 med Onion.Bread and Tomato Soup with Olive Oil Jeff Smith Yield > 12 Keys : Soups Stews Italian Italy European Mediterranean Servings Ingredients : 1/2 1 1/2 8 lb cup cup Italian bread. Simmer. crushed Extra virgin olive oil. chopped tomato. and the bread. dried overnight Tomato. chopped Grated parmesan cheese 2 cup Fresh tomato sauce Bread Crostini . onion. garnishes 2 cl Garlic. Allow to stand covered 15 minutes so that the bread will continue to expand and absorb flavor. Allow to dry overnight. covered. driz 1 1/2 tbl Fresh sage. Add the sage. chopped fine Method : • Cut the bread into 1" pieces and place on a sheet pan. tomato sauce. and garlic in a 6 quart pot. Reheat the soup to serving temperature and add salt and pepper to taste. which has been soaked in cold water to cover for 2 minutes. gently for 20 minutes. then drained and squeezed dry. Cover and simmer gently for 30 minutes.

Can be made ahead and reheated in the oven as required. black red capsicum . Make the topping: Finely dice mushrooms and anchovy fillets. Melt butter in a saucepan. Remove from heat. plain cup milk tbl parmesan cheese salt. anchovy paste. Brush each side with melted butter and place on a tray and in a moderate oven for 10 minutes or until golden brown. Garnish with olive. Stir well to combine. Bake in a hot oven for 5-7 minutes. mushrooms. pepper • • • 1 100 3 x gm x egg yolks mushrooms anchovy fillets TO GARNISH: 1/4 50 6 1/4 cup Parmesan cheese gm x x anchovy fillets olives. add grated cheese. egg yolk and seasoning. Spread teaspoons full of mixture onto toasted bread and sprinkle with extra parmesan. add milk and stir until mixture is thick and smooth. add flour and cook 1 minute. remove and allow to cool.Yield > 36 bites Keys : Breads Bake Party Italian Italian Italy European Mediterranean Ingredients : 12 30 slc gm white bread butter Method : • • • Cut crusts from bread. capsicum strips and anchovy pieces. TOPPING: 50 2 1 3 gm tbl butter flour. Starter for dinner parties.

Plain and Italian Style . Cut Hot Dog into little round pieces 1/8 to 1/4 inch .Bread Pizza Yield > 1 Keys : Italian Italy European Mediterranean Servings Ingredients : 1 x White Bread Slice Ketchup 1 1 1 x pch x Hot Dog Oregano American Cheese Slice Method : • Spread Ketchup on Bread. and place 5 or 6 pieces per slice of bread. drop on a pinch or two of Oregano. Bake in toaster oven until the cheese melts. Breadcrumbs. Place one slice of American Cheese on top.

add 1 Tbsp 100% pure virgin olive oil I "save" in an airtight container. there are electric ones to use now. if you want a slightly more moist texture.Yield > 1 Keys : Italian Italy European Mediterranean Italian Ingredients : 3 2 1 1 1 2 1 cup tbl tbl dsh tbl tsp tsp crumbs dry milk brown sugar salt & pepper dried parsley onion powder garlic powder Method : • • • And 1 Tbsp Italian seasoning if you want the Italian flavor for the crumbs Also. but I like the "action" on the old grinders.) Toss bread crumbs with other ingredients. on a low temp. especially the wheat! I dry them in the oven. Of course. all the crusts from my loaves of bread. 1 qt. • Breadmaker Italian Bread . Add to crumbs: (to make approx. and then grind them with one of those old fashioned food grinders.

Bake for about 20 mins. dark. When finished. place the dough on lightly floured board. Preheat oven to 350F. pat water on the top of the dough. Dry your hands and roll the dough in a jelly roll fashion. Flatten out slightly and with wet hands. Place the dough on a floured peel or directly onto a heavy. King Arthur brand tsp Yeast • • Breadsticks Italiano Yield > 8 Keys : Breads Servings . Punch down. baking sheet. Select the dough cycle. Let rise 35-40 mins. cup Bread flour cup Italian Bread improver.Yield > 12 Keys : Breads Machine Italian Italy European Mediterranean servings Ingredients : 1 1/4 1 1/2 2 3 1/4 1/4 2 cup Water tsp tbl Salt Olive oil Method : • • Place ingredients in your breadmaker according to manufacturer's suggestions. Let cool completely before slicing.

Prepare white sauce: melt butter in medium saucepan. Remove garlic. Mix ricotta cheese with eggs. dried Breadsticks. Cook slowly until sauce is smooth and thickened. Unroll dough. Spread lightly with butter mixture. nutmeg. In small pan. Add milk slowly using whisk. the ham. Separate dough into 1 section per serving. grated tsp tbl tsp oz Garlic salt Chives. Stir in wine and 1/2 of the Parmesam cheese. sauteegarlic in oil. chopped Basil. the gruyere and the mozzarella cheese. Add dry mustard. add oil to sauce. stirring until smooth. Bake for 15-18 minutes. Preheat oven to 350. Place dough on cookie sheet according to package directions. Stir in tomato paste. cut each strip in half. Combine all ingredients except breadsticks. canned Method : • Soften butter. Layer ingredients into a 13 X 9 X 2 lasagna pan starting with a thin layer of sauce. Next a layer of noodles followed by the ricotta cheese and egg mixture. Serve with remaining butter mixture. mix well. To with sauce • cup milk tsp dry mustard . and salt. add flour. or until lightly browned.Ingredients : 1/2 1/4 1 1 1/2 11 cup Butter cup Parmesan. Breakfast Lasagna Yield > 1 Keys : Pasta Italian Italy European Mediterranean Ingredients : 1 1 2 6 6 3 1/2 pkt lb x tbl tbl lasagna noodles ricotta cheese eggs unsalted butter flour Method : • • Prepare noodles according to package directions.

grated parmesan cheese. then add the sauce: sausage slices. • Western New York State several years ago. Alfredo (white sauce) Base Today you can purchase respectable pre-prepared white sauces at the grocery store. Making the same thing repeatedly bores me. I'm tired of it. The anchovy pasta has been a family favorite for years. capers. First. Just heat the sauce over the stove.1/4 1 2 1 1/2 1 4 1 1/2 1/2 1/4 tsp pch tbl tsp tbl x lb lb lb lb nutmeg salt red wine tomato paste olive oil cloves garlic cooked ham. without spending any extra time on the sauce. freshly grated fresh parsley. ending with sauce and Parmesan cheese. Within a few minutes. If you feel the same way. When we can't think of anything else. starting with noodles. It won a prize in a Lasagna contest sponsored in the same area in 1984 or thereabouts. preferably fresh sage leftover sliced chicken breast sauteed quickly with onions or shallots. Repeat. then throw in: smoked salmon pieces. 2. and thrown in whatever was lurking in the refrigerator that looked good. Bake at 350F for 35 to 45 minutes in a preheated oven. Let stand for 10 minutes before serving. While this meal is handy. or fresh tomatoes. Some of these combinations are deceptively simple and surprisingly luscious. I made the tuna and olive oil dish for my skeptical husband. we finished the whole bowl. choose your sauce base: canned spaghetti sauce. 1. and together. The premise is simple: add a few exciting things to the base so that that your dish tastes good enough to make again. and cooked shrimp. until finished. and good enough to make for company. Sprinkle with parsley. olive oil. Add chopped green olives to taste. try one of the combinations below. Spaghetti Sauce Base Saute these items below in a pan. Sprinkle with Parmesan and we're done. Breaking Out of the Pasta Rut Yield > 1 Keys : Italian Italy European Mediterranean Ingredients : Method : • • • • • • • • • • • • Pasta is the savior of busy cooks. . chopped and Parmesan cheese. here are some ways to break out of your rut. even when it meets my criteria for an incredibly quick meal. Then. browned with sliced red peppers and onions mushrooms (a variety is good) sauteed in butter and herbs. heated the sauce. prepared Alfredo sauce. thinly sliced gruyere cheese. grated mozarella cheese. there's always that jar of red sauce. a squeeze of lemon juice. we've boiled the pasta. and dill peas and chopped pancetta or ham a few twists of lemon peel.

smash them. • • Broccoli and Noodles Parmesan . Fresh or Canned Tomato Base Start with a saute of: olive oil and diced zucchini. Add chopped fresh basil and toss. Serve sauce hot on the side. for a classic Italian dish. shrimp. Cut and seed tomatoes. Add chopped fresh basil and toss. it's ridiculous. Or. stirring. oregano or Italian parsley. spinach or chard (tough stems discarded). heat olive oil. • • • • • • • • Brenda Vaccaro's Terrific Italian Sausage Yield > 1 Keys : Italian Italy European Mediterranean Italian Hot Ingredients : 1 lb Italian sausage salt for skillet 2 1 3 8 tbl x lrg x top grade olive oil yellow onion. then toss sauce with pasta and 1/4 cup of chopped parsley. or spoon over sausage. bacon bits and hot red pepper flakes. Add to skillet and peppers. Toss pasta with Parmesan cheese. You can make just about anything with the triumvirate of olive oil. Squeeze lemon juice over sausage. press through sieve. add a can of tomatoes. a can of tuna.• • 3. stirring until thickened and nicely colored. chop red. cook over low heat. In separate skillet. peeled. dried herbs. Drain cook hot sausage on absorbent paper. add a can of tomatoes. Olive Oil Base This one is so easy. and cook slowly until sausage are brown and crisp on all sides. capers and chopped parsley. and a can of chickpeas. NOTE: Brenda's speciality can be more pungent if made with pressed garlic or herbs such as basil. Spread thin layer of salt evenly on bottom of large iron skillet. to 10 salt to taste fresh ground pepper to taste 1 x lemon. You can even leave it at that. green or yellow pepper. Toss with Parmesan. cut Method : • Separate sausage into individual links. removing excess salt and grease. saute minced garlic over low heat. Add onion and pepper. Throw in tomatoes and heat. minced. then a clove or two of garlic. 4. chopped cooked broccoli. olive oil and garlic. Season to taste with salt and pepper. diced Italian plum tomatoes. then 1 lb. olive oil and garlic. Include 3 to 4 crumble strips of bacon (optional) in the dish. garlic and Parmesan. Cook over moderate heat. and sprinkle pasta with Parmesan cheese. chopped arugula. reduce heat. then add: a can of anchovies. Toss in herbs such as fresh basil and parsley. heat over high flame. Add sausage.

• Broccoli and Shrimp Soup Yield > 8 Keys : Low Calorie Fat Free Diet Fish Seafood Soups Stews Italian Italy European Mediterranean Warm . grated sour cream cooked wide egg noodles *** Method : • * 10-3/4 Condensed Cream of Mushroom ** Shredded *** 5 cups BEFORE cooking Cut broccoli into bite-size pieces. in 1" boiling water. Stir in sour cream. crushed monterey jack cheese ** parmesan cheese. stirring occasionally. In covered 4-qt saucepan over medium heat. bake at 350F for 30 mins or until bubbly. In same saucepan over medium heat. Drain in colander.Yield > 8 Keys : Pasta Cheese Vegetables Italian Italy European Mediterranean Ingredients : 1 1/2 2 1/2 1 1 1/2 1 1/2 1 5 lb tbl cup med can tsp cup cup cup cup broccoli butter or margarine chopped onion clove garlic. Stir in soup and basil. cook broccoli 6 mins or until tender. minced campbell's soup * dried basil leaf. mix well. broccoli and cooked noodles. stirring until melted. Add cheeses. Cover. in hot butter. Pour into 2-qt casserole. cook onion and garlic until onion is tender.

) Stir in the rice and cook for 10 minutes. uncovered.even tho the rice didn't fall apart (bisque) . Most likely. scraping up the bits of potato from the bottom. and bay leaves." We made the soup WITHOUT shrimp. about 40 minutes. (The soup can be prepared to this point up to 2 days in advance and refrigerated. Meanwhile. the potatoes will stick. Serve in warm soup bowls. and remove the pot from the heat. Bring the soup to a simmer before continuing. bring to a boil. adjust the level of heat to prevent the bits of potato that stick from getting too dark. Trim off and discard the ends of the stalks and any large leaves. • • • • • • cup long-grain rice lb small shrimp (about 40) shelled and deveined cup Italian parsley chopped cup freshly grated Pecorino Romano cheese Broccoli Frittata . about 5 minutes. It took me about 1 hour 10 mins or so. Adjust the level of heat to a simmer and season the soup lightly with salt and pepper. timing the additions. Stir the parsley into the soup and check the seasoning. until lightly browned. Do not be concerned with the broccoli losing its bright green color.Ingredients : 2 3 2 tbl lrg x extra virgin olive oil or as needed baking (Idaho) potatoes peeled and cubed (1/2-in) 8 oz leeks with pale greens washed. but in this minestra the flavor of good Pecorino Romano is complementary. Season them lightly with salt and pepper and cook. Add the broccoli to the soup and simmer for another 15 minutes. Peel the stalks and cut them into 1/2-inch cubes. sprinkled with the grated cheese. We didn't really notice the rice . finely chopped 4 x scallions with greens finely chopped or 2 spring onions 4 x fresh bay leaves or double if dried Salt and freshly ground black pepper 4 1/2 8 1/2 1 1/2 1/4 qt tsp oz Vegetable Broth or water hot peperoncino (crushed red pepper) broccoli (1 branch) or to taste Method : • In a deep. 2 to 3 minutes. Simmer. heat the olive oil over medium heat.to 5-quart pot. stirring occasionally with a wooden spoon. stirring occasionally. Cut off the tops and cut them into florets no larger than 1/2 inch. Remove the bay leaves.a full protein soup! Tasty and thick. creamy without cream. until the potatoes begin to fall apart. Add the broth and peperoncino and bring to a boil. but that is fine. until the leeks are wilted. prepare the broccoli. stirring. Description: "Minestra di Broccoli e Gamberi" NOTES : Lidia says: "I don't usually add cheese to seafood pasta and soup dishes. Add the potatoes and cook. heavy 4. it really tastes better this way. Stir in the leeks. Add the shrimp. scallions.

cooked x tsp Eggs.Yield > 2 Keys : Cheese Eggs Rice Italian Italy European Mediterranean Servings Ingredients : 2 1/2 1 2 1/2 1/4 1/2 2 1 1 2 1/2 tbl pkt tbl Onion. milk and seasonings. Turn into wellbuttered shallow 1 quart casserole. cooked and drained Parmesan cheese Method : • Saute onion in butter until tender. Bake at 350 degrees for 20-25 minutes until set. cup Milk cup Mozzarella. slightly beaten Salt Pepper Broccoli Italiano . Add broccoli. Combine eggs. Stir into rice mixture. shredded tbl sm Butter Garlic clove. Do not brown. garlic. rice and parmesan. chopped Frozen chopped broccoli. crushed cup Rice. mix well. Top with mozzarella cheese.

2. Remove from steam and place broccoli in serving dish. Add broccoli. sage. Add olive oil and heat over medium-low heat.Yield > 8 Keys : Diabetic Special Diets Side Dish Vegetables Ingredients : 1 lb fresh broccoli florets (or thawed frozen) 1/4 cup fat-free Italian salad dressing Method : • • • • • Place broccoli florets in steamer basket above 2 inches boiling water. Serving size: 1/2 cup. Reduce heat to medium high and cook. if necessary). broth. Bring to a boil. until vegetables are limp. beans. sage and pepper and red pepper flkaes. bring to a boil. Add onion and celery and cook. until the pasta is barely al dente. stirring frequently. uncovered. Comments: Italian dressing gives a nice zing to broccoli that's cooked just right tender. bell pepper. add a tablespoon of broth to prevent scorching. Add tubettini. Drizzle with Italian dressing and toss to coat. This recipe yields 8 servings. Serve immediately. • . Cover and steam 4 minutes or until broccoli is bright green and crisp-tender when pierced with a fork. 4 minutes (to develop flavor. Spray a heavy 3 to 4-quart pot. but still a little crisp! Broccoli Soup with Tubettini Yield > 5 Keys : Soups Italian Italy European Mediterranean Ingredients : 1 tsp olive oil olive oil spray 1/4 1/4 cup minced red onion cup minced celery Method : • 1.

• • cup tubettini (tiny tubular pasta) oz tbl canned cannelini beans rinsed chopped fresh herb(s) (basil. parsley. chopped x tbl tbl cloves garlic. sprinkle each with 1 tsp parmesan cheese and serve with crusty bread. Strain. REVIEW: Easy to prepare soup. Cook. chopped cup onions. dill. Preheat oven to 350F. thyme and/or oregano) 4 tsp freshly grated Parmesan Broccoli Stuffed Shells Yield > 6 Keys : Low Calorie Fat Free Diet Italian Italy European Mediterranean Ingredients : 1/4 1 1/2 2 1 1 2 2 1/4 cup vegetable broth cup mushrooms. stirring. asparagus ends. broccoli.I make broth in 1-quart batches from vegetable trimmings: carrot. Arrange shells over sauce. better than bouillon mushroom base. The taste depends on the quality of the broth (see tip). green-bean tips. Remove from heat and stir in oregano. garlic. Stuff drained shells with ricotta-broccoli mixture. minced Method : • • • • • • • • Place broth in skillet over medium heat. leek/scallion greens. Transfer to bowls. Add mushrooms. about 5 minutes. • 1/2 1/4 1/8 1 1/4 15 1 TIP . ricotta. basil. I add tomatoes. steep until flavorful. and egg whites. The broth varies depending on the scraps and season. Spread 1/2 cup tomato sauce on bottom of 9 by 13 inch nonstick baking pan. steamed . Add beans and herbs. light. minced fresh oregano. thyme. peppercorns. and garlic. continue cooking until pasta is cooked.2 1/4 1 3 cup bunch of broccoli chopped cup diced red bell pepper cup chopped green beans (bite size) cup defatted low-sodium vegetable broth preferably fresh tbl tsp tsp pch minced fresh sage coarse salt pepper red pepper flakes about 7 minutes. Top with black cup nonfat ricotta cheese cup broccoli. onions. Suggest slowly sweating the onion and celery to develop more flavor. chopped. Top with remaining sauce. Reduce heat to lowest setting. -pat Yield: 5 cups NOTES : Tubettini. minced fresh basil. nourishing soup that can be prepared in less than 30 minutes. bay. and broccoli are cooked together to create a light. celery. cover and keep warm before serving or serve immediately. fennel seed. for 5 minutes or until lightly browned. Bake for 30 minutes or until shells are hot. etc. tiny tubular pasta.

cooked al dente and pepper to taste cup tomato sauce fresh ground black pepper to taste Brociolone Yield > 4 Keys : Meats Italian Italy European Mediterranean Servings Ingredients : TOMATO SAUCE 1 1 1 1 1 1 1 2 med med x tsp tsp tsp x cup Carrot. white (to taste) Oil STUFFING 1/2 1 1 1/2 1 1 2 2 cup tbl tsp tsp tbl tbl lrg tbl Crumbs. Cook for 8 minutes over moderately low heat. Roll up the veal around the stuffing and secure with a toothpick. blending with your hands. minced Thyme Oregano Bay leaf Tomatoes. onion. Parmesan. salt and pepper. minced Onion. olive. minced Garlic. chopped Oil. Romano. lightly beaten jumbo pasta shell. grated Eggs. then brown the veal rolls. bread Parsley.3 18 2 x x egg whites. grated Cheese. Add herbs. Simmer for an hour or more. covered. . (or more) Salt (to taste) Pepper (to taste) ASSEMBLY Method : • • • • • • • • • • Tomato Sauce: = Heat the oil in a pan and add the carrot. celery and garlic. minced Garlic. Heat the oil. chopped Salt (to taste) Pepper. pouring off the Add the sauce and simmer the veal rolls. minced Oregano Cheese. minced Celery. Stuffing: = Combine ingredients. stalk. tomatoes. for 1 hour or until just tender when pierced with a knife. Assembly: = Pound the veal slices thin and divide the stuffing among them. hard-boiled. fat.

or until hot. If using broiler pan. When shrimp are ready. bread crumbs. The gradually add the remaining chicken broth. olive Broiled Italian Meatballs Yield > 1 Keys : Italian Italy European Mediterranean servings Ingredients : 1 1 1/3 1/3 1/3 1 1 1/2 1 1/2 1/2 lrg lb Onion Ground round Method : • cup Plain dry bread crumbs cup Grated Parmesan cheese cup Evaporated skim milk x tsp tsp tsp tsp Egg Dried Italian herb seasoning Garlic powder Salt Ground black pepper Vegetable oil spray Peel and chop onion. Cook's note: You can serve these meatballs plain. remove pan rom broiler. Return pan to broiler. ground round. egg. and pepper. Place the skillet over medium heat and warm 2 minutes. remove it from the broiler. Broil meatballs for 5 minutes. combine chopped onion. Italian herb seasoning. heat up margarine & oil & garlic until bobbly. cup Chicken broth x Juiced lemon cup Chicken broth . salt. lemon juice (use 2 1/2 Tbsp juice if not using a real lemon). but do not dry them. Using oven mitts. Rinse your hands with water. • Brothers' Scampi Yield > 2 Keys : Shellfish Seafood Italian Italy European Mediterranean Servings Ingredients : 1 lb De-tailed. thoroughly mix together all the ingredients. dry hands.8 1/4 slc cup Veal Oil. Broil 5 minutes longer. Butterfly them. Spray broiler pan or baking pan with vegetable oil spray. With tongs. turn meatballs over. Add shrimp & fry for a short while. remove pan from broiler. Parmesan cheese. In pan. Place oven rack 7 inches from broiler. butterfly Shrimp 1 1 4 1 1/2 3/4 1 1/4 stk tbl x tbl margarine Olive oil Cloves minced garlic Flour Method : • • Remove shells & tails from shrimp. With clean. form mixture into 15 meatballs by rolling the meat mixture between the palms of your hands. Each meatball should be about 1 3/4 inches in diameter. When you're finished rolling the meatballs. 5 meatballs per row. Using oven mitts.) Arrange meatballs in sprayed pan in 3 rows. milk. In medium bowl. wash and dry your hands. Sprinkle with parsley flakes before serving over rice. or spoon them into a large nonstick skillet with one half the recipe for Basic Tomato Sauce. (Make sure you are far away from the broiler while spraying. With wet hands. add flour/broth to pan. combine flour and 3/4 cup chicken broth in gravy shaker. Preheat broiler. Meanwhile. Place pan on oven rack. garlic powder. and wine.

(1 oz each) unsweetened chocolate 1/3 1 3/4 1/8 cup water qt milk. Serve with peppermintcane stirrer. heated (4 cups) Method : • Stir chocolate and water in a medium saucepan over low heat until chocolate has melted (mixture will thicken).. To serve: Reheat in a saucepan over medium-low heat or in microwave. stirring occasionally. Gradually whisk in milk.1/2 cup Dry white wine Flakes parsley Brown-Sugar Hot Chocolate Yield > 4 Keys : Beverages Drinks Jaw Italian Italy European Mediterranean Ingredients : 3 sqr . • cup packed brown sugar tsp salt peppermint cane or stick for garnish Bruschetta . then sugar and salt until evenly blended.

sugar and olive oil in large bowl. Knead in remaining flour and 1 teaspoon salt. Mix well and add half of flour and 2 teaspoons salt. country style bread. Punch down. Cover and let stand 30 minutes to 1 hour until doubled. Drizzle with the olive oil & sprinkle with the salt. cut 1/2" to 3/4" thick & halved Garlic cloves. letting it release its pungence & fragrant juices into the bread. Serve warm if you wish. vegetable oil and salt and brush over rolls. Roll out dough on floured surface. VARIATION: Bruschetta delle Marche. yeast. Bake at 400F 12 to 15 minutes . eggs. turn and let stand again 30 minutes to 1 hour. Place in greased bowl and turn to grease top. Sprinkle bits of fresh marjoram & grind fresh black pepper over the garlic bread. Place rolls on generously greased baking sheet. Cut into heart or other desired shapes using cookie cutter. Knead until dough forms ball. milk. Bruschetta (Heart-Shaped Garlic Rolls) Yield > 24 Keys : Breads Garlic Italian Italy European Mediterranean Ingredients : 1 1 2 2 2 cup water cup milk x pkt tsp eggs dry yeast sugar Method : • Combine water. lightly crushed Method : • 2 1/4 x cup Olive oil Salt Grill or broil the bread on each side by setting the slices 4 to 6 inches from the heat source.Yield > 4 Servings Keys : Appetizers Snacks Nibbles Vegetarian Italian Italy European Mediterranean Warm Ingredients : 6 slc Rustic. Punch down. Combine garlic. Rub each slice with a crushed garlic clove.

• • • • • • . Garnish with Kalamata olives. 6 oz gorgonzola. more if necessary salt 2 1/4 x garlic cloves. Blend. Serve with one of the following toppings. Mix all. Pierce eggplant and bake 400F for 20 to 25 minutes. Halve and scoop out pulp. 1 ts red wine vinegar. 2. 12 oz pimientos. Rub smashed garlic around the rim of both sides of the bread. 3. parsley.2 5 tbl olive oil or until golden. sliced garlic. 1 ts minced garlic. Mix. 2 ts lemon juice and 2 tb minced parsley. chopped. Add roasted red peppers and spread cheese on bread. Add garlic. Mix and put on bread. Drizzle with olive oil. olive oil or anchovy oil. 1 C chopped tomatoes. 4)1 c mascarpone. Garnish with prosciutto. 2 sm cans anchovies. 6 minced scallions. Ladle a lentil or bean soup on top. 5) Put bread in bowl. 1 ts minced garlic. VARIATIONS1. crushed cup vegetable oil Bruschetta with Variations Yield > 1 Keys : Appetizers Breads Italian Italy European Mediterranean Ingredients : 1 loaf French bread. 1 C chopped basil. olive oil and salt. cup flour. David Rosegarten. mashed olive oil Method : • Toast or grill (preferably) slices of bread. 2 ts exvirgin olive oil.

amaretto and cocoa powder. Bake 30 minutes until crisp. Stir in nuts quickly and place 2-inch blobs on cookie sheet. Butter and dust cookie sheet with • Place whites in the bowl of an electric mixer and whip to soft peaks. Stop machine and add flour. cup Chopped hazelnuts cup Chopped almonds cup Pine nuts Zest of 4 oranges Bucatini with Fresh and Dried Oregano ( Bucatini Con Origano) . Remove and allow to cool. Mix 1 minute and stop machine. Preheat oven to 325. bitter flour. vanilla.Brutti Ma Buoni Yield > 1 Keys : Cookies Italian Italy European Mediterranean Ingredients : 4 3/4 3 1 1 1 1/2 1/4 1/4 x Egg whites room temperature Method : • cup Sugar tbl tbl tbl tbl Flour Vanilla Amaretto Cocoa powder. Add sugar steadily and beat 2 minutes.

sliced olive oil balsamic vinegar salt black pepper garlic. or until dough is smooth and elastic.Yield > 6 Keys : Pasta Herbs Italian Italy European Mediterranean Ingredients : 2 50 8 8 85 lrg gm x x ml handfuls fresh oregano very finely chopped dried oregano crumbled red cherry tomatoes seeded and finely chopped yellow cherry tomatoes seeded and finely chopped extra virgin olive oil sea salt and freshly ground black pepper 250 gm bucatini Method : • • • • • • Mix the fresh and dried oregano together. or until doubled in size.Cover with plastic and let rise 1-1/2 hours. vinegar. Pour into mixer bowl. Remove from oven and sprinkle with mint and arugula. Cut into desired number of slices and serve at once. Dot with garlic and goat cheese. toppings 6 3 1 1/4 1/4 1 1/2 1 1/2 med tbl tbl tsp tsp head cup tbl cup roma tomatoes. Bring to room temperature before using. To Complete the pizza (meanwhile plus 20 minutes) Meanwhile. salt and pepper for 1-2 hours. Marinate the tomatoes with half of the olive oil and some salt and pepper. Arrange marinated tomato slices on pizza dough. Brush with remaining 2 tablespoons olive oil. roasted and chopped goat cheese chopped fresh mint chopped arugula • • Buckwheat Pasta ( Pizzoccheri ) . Incorporate remaining flour and mix 10 minutes. Toss with the oregano mixture and the remaining olive Place a small amount of the tomato on top of each serving. Punch dough down. Cook the bucatini in a generous amount of boiling salted water then drain thoroughly and return to the pan. Bake at 500F in a pizza oven for 10 minutes. Roll out pizza dough to make a 16-inch circle. Place dough in a greased bowl. Proof 5 minutes. oil. or until crust is golden brown. A longer. Gradually mix in 2 cups flour and salt using paddle attachment. marinate tomatoes in 1 tablespoon olive oil. Form into a ball and refrigerate until ready to use. Serves 6 Bucci's Insalata Pizza Yield > 8 Keys : Low Calorie Fat Free Diet Pizza Calzo Italian Italy European Mediterranean Ingredients : 2 1/2 1 1 2 1/2 1/2 tsp pch cup cup tsp active dry yeast sugar warm water all-purpose flour salt Method : • • To Make one 16-inch pizza crush (2hrs) Dissolve yeast and sugar in water. Change to dough hook. slower rising time will make a more flavorful crust.

It isfamous for bresaola the thinly sliced airdried beef which is served as an antipasto pizzeccheri the only buckwheat pasta made in Italy and Bitto a delicious local cheese. combine flour. In exchange I recewed a series of outrageous and impractical aprons speciaUy me that ony a schoo with lots of imagination could invent. 1 ts salt and 1/2 ts pepper. Tal o is a neighbounng valley where the famous cheese of the same name comes from. Serves 10 • • • • • Budget: Osso Buco Yield > 6 servings Keys : Veal Main Dish Meats Italian Italy European Mediterranean Canadian Canada North American Ingredients : 1/4 cup All-purpose flour Salt Pepper 4 lb Veal shanks. Valtellina is a val/ey in the italian Alps nolfarfrom Milan. Pour the foaming butter on top the heat should be enough to melt the cheese slightly. brown • . Put the butter and olive oil in a pan and gently fry the slices of garlic being careful not to burn them then add the nutmeg. In Dutch oven. Drain the boiled ingredients and build up in a preheated dish a layer of pizzoccheri and vegetables scatter over some of the Bitto and Taleggio cheese cubes and then some Parmesan. which can be scooped out with a small spoon. As a bonus. Add a few pieces of veal and shake. the centre of the bone is filled with delicious marrow. This is a sensational dish for vegetarians. cut into 2-inch pieces Method : • Braising transforms the fibrous toughness of less expensive veal shanks to melting tenderness while dissolving their gelatin to a luxurious sauce. Mix well season and serve immediately.Yield > 10 Keys : Italian Italy European Mediterranean Ingredients : 500 300 400 500 200 4 2 1 300 300 100 1 gm gm gm x gm tbl clv pch gm gm gm x pizzoccheri pasta french beans topped and tailed potatoes peeled and cut into cubes savoy cabbage cut into strips butter olive oil garlic sliced freshly grated nutmeg bitto cheese cut into cubes Taleggio cut into small cubes freshly grated Parmesan salt and freshly ground black pepper Method : • Boil the pizzoccheri beans potatoes and cabbage together and cook for about 18 minutes or until tender. Repeat the layers until the ingredients are finished. In plastic bag. repeat with remaining veal. I hadgreatfun coalcing this dishfor the students of afashion school in Milan who were preparingfor their end ofyear exams. heat oil over medium-high heat.

Sprinkle Gremolata over individual servings. cook. chopped Onions. uncovered. chopped Carrots. • • Add celery. Season with salt and pepper to taste. rosemary. chopped tbl x Grated lemon rind Garlic cloves. cover and cook over low heat for about 8 minutes or until onions are softened. Dem Tasty Bones" cup White wine cup Chicken stock tsp tsp x Dried sage Dried rosemary Bay leaf • • cup Tomato paste GREMOLATA 1/2 2 4 cup Fresh parsley. cover and simmer. Reduce heat. Main "Budget Bests: Dem Bones. chicken stock. minced Bulgur Pilaf Yield > 5 Keys : Italian Italy European Mediterranean . 1/4 ts salt and bay leaf. Return veal to pan. combine chopped parsley. onions and garlic. chopped Garlic cloves. Dem Bones.1/4 4 3 2 3 1 1/2 1 1/2 1 1 1 1/4 cup Olive oil x x x x Celery stalks. minced shanks in batches. Stir tomato paste into pan. for about 15 minutes or until sauce is thickened. lemon rind and garlic. Gremolata: Meanwhile. bring to boil. Stir in wine. stirring occasionally. Remove shanks and set aside. for 60-70 minutes or until veal is tender. carrots. sage. Discard bay leaf. in small bowl.

Spoon meat mixture into 13x9" baking dish. cup water tbl pine nuts. Simmer. Season to taste with salt and pepper. stir well. bring to a boil. (cracked wheat) uncooked 1/2 1/2 2 2 cup currants tsp salt Method : • • • • Coat a medium saucepan with cooking spray. currants. Cover. until thickened. Combine with cottage cheese. drained cottage cheese basil mozzarella. minced oregano leaves tomato sauce pepper tomato paste frozen spinach. toasted Burger Trittini Yield > 6 Keys : Italian Italy European Mediterranean Ingredients : 2 1 1 1 15 1/2 12 20 4 1/2 16 2 8 2 lb tsp med tsp oz tsp oz oz oz oz tsp oz tsp ground beef salt onion. Drain fat. Add water. and salt. (cracked wheat) uncooked 10 tbl bulgur. sautee5 minutes or until tender.Ingredients : vegetable cooking spray 1 1 1 cup chopped onion cup coarsely shredded carrot cup bulgur. Add bulgur. thawed sliced mushrooms. uncovered. Sprinkle 1/2 of mozzarella cheese. • Butter and Rosemary Sauce Yield > 1 Keys : Herbs Italian Italy European Mediterranean servings . Add next seven ingredients. place over medium heat until hot. Reduce heat. Bake at 350F for 25-30 minutes until hot and bubbly. reduce heat and simmer 10 minutes or until bulgur is tender and liquid is absorbed. Add onion and carrot. Yield: 5 servings (serving size: 1 cup). Sprinkle remaining mozzarella on top. Top with spinach. squeeze liquid from spinach. heat to boiling. shredded sugar Method : • Cook ground beef and onion on medium high until brown.

Kazans book for tonnarelli recipe). shrimp and mushrooms and cook slowly for 5 minutes in a sauteepan. Cook. Mash the garlic cloves with the back of a knife handle. Serve at once with additional grated cheese on the side. Toss thoroughly to coat the pasta well. stirring frequently. 3. cut into small pieces fresh rosemary Beef bouillon cube. up to 4 Butter. Cook and stir until the bouillon has completely dissolved. Add the cheese. Add the grated Parmesan and toss once more. Put the garlic. Add the spaghetti to the shrimp mixture. salt. Serve immediately.Ingredients : 3 6 3 1 1/3 x tbl sprg x cup Garlic cloves. which you will discard. Add the crushed bouillon cube. NOTES : from Essentials of Classic Italian Cooking by Marcella Hazan • • • 1 lb • Buttered Spaghetti . Pour the sauce through a fine wire strainer over cooked drained pasta. peeled and devined Romano cheese Method : • Cook the spaghetti and drain. cup white wine cl lb tsp tbl mashed garlic fresh mushrooms. crushed Freshly grated parmigianoreggiano cheese plus additional cheese at the table Pasta Method : • Recommended pasta: This sauce probably tastes best of all with tonnarelli. and rosemary in a small saucepan and turn on the heat to medium. 2. But it can be used with unqualified success on fettuccine or spaghetti. for 4 to 5 minutes. white wine and lemon juice. tossing lightly. the square fresh noodle (see Ms.Shrimp – Mushrooms Yield > 1 Keys : Pasta Seafood Italian Italy European Mediterranean Ingredients : 4 1/2 3 1/4 2 1/2 1/2 1 oz lb tbl spaghetti shrimp. sliced salt lemon juice Butterfish with Almond Sauce . Combine the garlic. 1. butter. Stir until done. crushing them just enough to split and loosen the peel.

In a 12-inch non-stick saute pan. heat oil until just smoking over medium heat. finely chopped Method : • In a blender. cayenne and cheese and mix well. remaining lemon juice and butter and cook until wine is nearly evaporated and fish is cooked through. Dredge butterfish in seasoned flour and place in pan.Yield > 1 Servings Keys : Fish Nuts Ocean Main Dish Seafood Italian Italy European Mediterranean Ingredients : 1 1 1/2 1 4 cup Almonds. Sauce should be texture of pesto. Add wine. Add olive oil and juice of 1 lemon. Yield: 4 servings • • • . Saute until golden brown on one side and then turn. sliced tsp tsp tbl tbl Coleman's mustard Cayenne Grated grana Extra virgin olive oil Juice and zest of 1 lemon Plus juice of 1 lemon 4 1 tbl lb Extra virgin olive oil Cleaned butterfish. pulverize almonds. Place on plate. Set aside. Add parsley to pan and swirl through. Pour into a mixing bowl and add mustard. Cover with almond sauce and remaining pan sauce and serve. cut into medallions 1-inch thick Seasoned flour 1 2 1 cup Dry white wine tbl bn Butter Italian parsley.

cup cooked pasta Cacciatore with a Twist Yield > 1 Keys : Italian Italy European Mediterranean Ingredients : 1 cup uncooked rotini. Serve with mixed green salad and soft breadsticks. cook . (spiral pasta). and turkey. i had multicolored. Add onion. bell pepper. heat oil in large non-stick skillet over medium hear until hot.C/P Italian Chicken Stew Yield > 8 Keys : Poultry Italian Italy European Mediterranean Ingredients : 12 2 x x boneless skinless chicken thighs 14 1/2 ounce cans diced tomatoes with italian herbs 2 1 1 2 2 1 1/2 1/2 8 cup cubed zucchini squash cup fresh pearl onions peeled cup fresh baby carrots tbl x tbl tsp tsp tomato paste cloves garlic minced sugar crushed red pepper flakes salt Method : • • Cut chicken into 1 inch pieces. garlic. Method : • • Cook rotini to desired doneness as directed on package. Freeze remaining half of stew in tightly sealed nonmetallic container or freezer bag. keep warm. Serve half of stew (about 4-1/2 cups) over 4 cups (8 oz uncooked) hot cooked pasta. Meanwhile. mix well. Cook on low setting at least 6 hours or until internal juices of chicken run clear. Combine all ingredients in large crockpot. if desired. Drain.

cut into strips 15 oz can garbanzo beans 15 oz can tomato sauce and stir 5 to 10 minutes or until turkey is no longer pink. . mix well. seeded. minced turkey breast. Mix salad with dressing and sprinkle with salt and pepper. sliced green bell pepper. Bring to boil.. Reduce heat. ( I cooked the onion for awhile first. • • • Add tomato sauce.. cut into strips garlic cloves. added the meat and pepper and then finally in the last few minutes added the garlic. 4 servings Caesar Salad Yield > 6 Keys : Italian Italy European Mediterranean Ingredients : DRESSING 4 2 1 1/2 2 1/2 x x tbl tsp anchovies cloves garlic lemon juice Dijon mustard Method : • Mix all dressing ingredients in food processor.2 1 1 2 1/2 1 1 tsp med sm x lb x x p olive oil onion. Serve over rotini. cover and simer 10 minutes or until thoroughly heated. beans and oregano.I don't like over done garlic).

Heat oil in skillet over medium heat. Cut into wedges. Remove and set aside. Remove from heat. and drain. Sprinkle zwieback crumbs over the top of cheesecake. and stir well. cut up olives parmesan cheese croutons Cafe Au Lait Blender Cheesecake Yield > 4 Keys : Italian Italy European Mediterranean Ingredients : 6 1/2 2 1/4 1/2 3/4 1/2 3 4 1 2 x tsp env cup cup cup tsp cup tsp tsp env zwieback ground cinnamon unflavored gelatin cold water boiling water brown sugar salt cream style cottage cheese instant coffee powder vanilla low calorie whipped topping mix Method : • Break zwieback into blender container. Add to blender container along with the boiling water. Cook sausage in a large nonstick skillet over medium heat until browned. Blend into crumbs. Let stand until gelatin appears to be dissolved. Add brown sugar and salt.x 9. and next 8 ingredients. Cover and bake at 350F for 1 hour and 5 • • . Chill for 2 1/2 to 3 hours. Add onion and next 3 ingredients. Add cottage cheese. rice. Blend until dissolved. Spoon into a 13. Remove sausage from skillet.x 2-inch baking dish coated with cooking spray. • Cajun Rice Dressing Yield > 10 Keys : Italian Italy European Mediterranean Ingredients : 1/2 1 1 1/4 1 1/4 1 lb tsp cup cup cup italian-flavored turkey sausage vegetable oil chopped onion chopped celery chopped green bell pepper Method : • • Remove casings from sausage. add cinnamon. Blend until smooth. In large mixer bowl prepare together the 2 envelopes of low calorie whipped topping mix according to directions.4 1/2 SALAD 1 1/2 2/3 tbl olive oil head cup cup romaine lettuce. coffee powder and vanilla. Remove sides of pan. In 1 cup measure soften the gelatin in cold water. about 1-2 minutes. stirring to crumble sausage. wipe drippings from skillet with a paper towel. and sautee8 minutes or until tender. Fold in cheese mixture. Pour into 8 inch springform pan. stir in sausage.

Add the tomatoes fry for another 5 minutes stirring. Add the butter. Then cover and leave to thicken for 30 minutes over the lowest possible heat. Remove the ham bone put the sauce through a sieve and season with sugar pepper and thyme. Cook over a low heat for 5 minutes stirring all the time so that the flour does not stick. Repeat these layers until the polenta is used up finishing with layers of sauce and cheese. Calabrian Polenta Yield > 1 Keys : Pasta Italian Italy European Mediterranean Ingredients : 750 225 25 ml gm gm pints salted water maize flour butter Sauce 2 1 2 1 450 150 1 1 3 1 4 75 tbl x clv x gm ml lrg x x tsp tsp gm olive oil onion chopped garlic crushed salt pepper tomatoes skinned and quartered stock ham bone bay leaf peppercorns sugar dried thyme grated Parmesan cheese Method : • • • • • • • • • • • • • • • To make the polenta bring the salted water to the boil in a large pan. Fry the onion and the garlic crushed with salt for 5 minutes. minced long-grain rice. . Pour in the maize flour stirring. Heat the oil in a pan. Serve at once.4 2 1 1/2 1/4 1/4 1/4 4 31 1/2 1 x cup tsp tsp tsp tsp tsp dsh oz x cloves garlic. uncooked dried whole oregano salt ground cumin ground red pepper paprika hot sauce low-sodium chicken broth. Add the stock ham bone bay leaf and peppercorns. Cover and cook for 25 minutes. • Yield: 10 servings (serving size: 1 cup). Discard bay leaf. and fluff with a fork. Cover the base of a hot deep dish with some of the sauce sprinkle a little cheese on top and spoon over a layer of polenta. (3 cans) bay leaf minutes or until liquid is absorbed. Meanwhile make the sauce.

brush tops with oil. Place on lightly greased baking sheets.Calzone Yield > 3 Keys : Italian Italy European Mediterranean Warm Servings Ingredients : 1 1/2 1 3 2 1/2 12 6 3 3 1 2 cup Warm water tsp pkt Sugar Active dry yeast Method : • cup Sifted all-purpose flour. Turn out onto lightly floured surface. pressing edges firmly together. Moisten edges of dough with water and fold over to enclose filling. shredded or diced Creamy goat cheese Sliced prosciutto or cooked ham. Preheat oven to 375 deg F. Gradually blend in enough of remaining flour with wooden spoon to make moderately stiff dough. sprinkle with yeast. Let stand 5 minutes to soften. Add 1 1/2 cups flour. Remove from oven. divided tbl tsp oz oz oz tbl tbl tbl Oil Salt Mozzarella cheese. knead until smooth. Mix chives and garlic. beat with electric mixer until smooth. Stir in oil and salt. • • • • . Return to bowl. Sprinkle each with 2 teaspoons grated Parmesan cheese. cheeses and prosciutto. cover and let rise in warm place until doubled. Place 1/3 of mozzarella on one side of dough. Let rise 30 to 45 minutes or until dough feels light to the touch. dot with 1/3 of goat cheese and top with 1/3 of prosciutto. Repeat with remaining dough . Bake 30 to 35 minutes or until browned. Serve warm. Cut slit in each calzone to allow steam to escape. Punch down dough. divide into 3 equal portions. sprinkle over filling. Roll one portion on lightly floured surface to 9-inch circle. cut into strips Chopped chives Finely minced fresh garlic Grated Parmesan cheese Combine water and sugar in large bowl.

Assembly-Flatten the dough and roll out into fairly thin sheets. Filling-Mix the ricotta.Calzoni Di Ricotta Yield > 1 Keys : Cheese Italian Italy European Mediterranean Hot Ingredients : 3 1/2 cup flour salt 1/2 2 cup shortening. diced egg yolks 1/2 tsp pepper. Divide the filling betwwn the four circles. Add the salt and pepper to taste. 1 1 1/2 1/2 cup ricotta cup ham. Mix it all together to make a smoothe dough. diced x eggs. Add the eggs. ***these may be made ahead of time and reheated in the oven. beaten lemon juice. Mix well until thoroughly combined. freshly ground egg white. egg yolks. ham and provolone. Brush the edges with the egg whites and fold over. Cook-Deep fry until golden brown. shortening and lemon juice. • • Cannelloni Con Pomodori Secchi . diced cup provolone. for frying Method : • Dough-Add the salt to the flour and on a working surface make a well in the center. whisked oil. Drain well on paper towels and serve hot. Cut 4 8" circles. They may also be frozen to use at a later date. Close the edges securely.

mixing well. melted cup Milk (approximately) Filling (recipe follows) • • • • 1/2 1/2 cup Unsalted butter. Bake at 375 degrees for 15 to 20 minutes or until golden. Turn the cannelloni out and continue in this fashion until batter is used up. egg yolks and 1 tablespoon melted butter. Heat a 6 to 8-inch skillet and coat pan with 1 tablespoon melted butter. Serve hot. beaten Egg yolks Method : • Combine flour and salt in a bowl. snipped cup Sun-dried tomatoes without oil. Cannelloni filling: Mix the Ricotta. (Homemade Cannelloni With Sun-Dried Tomatoes) cup Unsalted butter. adding just enough to make a pancake-like batter (you may not use all the milk). Serves 8. Drizzle 1/2 cup melted butter over pasta and top with Parmesan cheese. Add milk gradually. Stir in the eggs. Use additional butter as needed to thinly coat the skillet.Yield > 8 Keys : Pasta Cannelloni Italian Italy European Mediterranean Hot Servings Ingredients : PASTA 1 3/4 1 2 2 1/4 1 1/2 cup Unbleached flour pch x x Salt Eggs. beaten cup Grated Parmesan cheese cup Fresh parsley. melted cup Grated Parmesan cheese CANNELLONI FILLING 1 1/2 1 1/2 1/4 1 2/3 cup Ricotta x Egg. Place cannelloni in a single layer in a buttered casserole dish. about 2 minutes. chopped cup Cooked broccoli. Add remaining ingredients. Pour in just enough batter to evenly coat the bottom of the skillet and cook until set. Divide the filling among the cannelloni shells and roll each up as for a crepe. chopped Salt and pepper to taste Capelli D'angelo . egg and Parmesan cheese in a bowl.

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cup Dry white wine cup Marinara sauce tbl Unsalted butter Salt • 1 lb Capelli D' angelo Grated Parmesan cheese Chopped fresh parsley • MARINARA SAUCE 2 1/4 2 sm Onions. Place the cooked pasta and caper sauce in a large mixing bowl. 5. stir gently for a few moments with a wooden fork so the pasta won't stick together. Sprinkle with Parmesan cheese and parsley. Drain. Add the basil. simmer 15 minutes. adding the butter and 1 tbs. Add the pasta. 3. capers. diced cup Oil qt Pureed tomatoes Salt and pepper Oregano Basil Caponata . Toss until the sauce is well blended with the pasta. Remove from heat and keep warm. 4. bring 1-1/2 gallons water to a rolling boil over high heat. Saute the onions in the oil until lightly browned. finely chopped Chopped fresh basil Salted capers Caper brine Method : • • • • 1. Add the garlic and turn with a spoon for about 30 seconds. and white wine and cook for 2 minutes. Heat the olive oil in a medium skillet. Leftover sauce may be frozen-place it in a tightly lidded plastic container. Add the tomatoes and seasonings to taste. or somewhat resistant to the bite.Yield > 4 Keys : Pasta Italian Italy European Mediterranean Servings Ingredients : 2 1 1 1 1 1/4 1 3 tbl x tsp tbl tsp Olive oil Clove garlic. 2. salt. Divide evenly onto individual plates. Cook an additional 3 minutes. Cook until al dente. MARINARA SAUCE: 1. caper brine. In a large soup kettle or pot. Add the marinara sauce and bring to a boil. 2.

keeping the heat as high as possible. if necessary Garlic cloves. Add more oil as needed to keep the eggplant from sticking. or more to taste Small capers OR. cut in half. or other cooked meat to the vegetables in the last few minutes of cooking time. stirring constantly. and additional vinegar as needed. Cook for about 15 to 20 minutes. Heat 1/4 cup oil in a large heavy skillet over medium-high heat. and olives. and parsley. mashed Yellow or red onion. rinse well under cold water. • 2 2 1/2 tbl tbl cup . Let stand at least 1/2 hour.Yield > 6 Keys : Appetizers Italian Italy European Mediterranean Hot Room Servings Ingredients : 2 1/4 2 1 2 2 3 lb cup x med cup cup x Eggplant. Variation: Add chopped anchovies. Cook until hot through but not browned. ham. bay leaves. finely chop fresh leaves after removing petiole & midrib Red wine vinegar. Serve hot. nuts. Italian sausage. capers. Stir in the tomatoes. chunks of fish or shellfish. pepper. drain. Mix well and lower the heat to simmer. vinegar. peeled. onion and celery. and pat dry with paper towels. peeled * and cut into 1-inch cubes Extra virgin olive oil more. Gradually add the eggplant. or chilled. Add basil leaves.chopped large capers Pitted kalamata olives OR other brine-cured olives coarsely chopped Method : • Place the eggplant cubes in a colander and sprinkle them generously with salt. at room temperature. Season the caponata with salt. and sliced Sliced celery Chopped ripe paste tomatoes such as Roma Bay leaves (or more) (break dried leaves in 2 or 3 pieces. or until the eggplant is tender and the flavor is well developed. As soon as all the eggplant is in the pan. gradually add the garlic.

Place cappellacci in boiling water and lower heat to high simmer.to 14-inch saute pan and add sage. mix squash. pressing firmly around all edges.Salt Freshly ground black pepper GARNISH 1/4 3 cup tbl Fresh basil leaves sliced thinly at the last minute Toasted pine nuts ORchopped walnuts Chopped fresh parsley Cappellaci Di Zucca Yield > 4 Keys : Appetizers Pasta Squash Italian Italy European Mediterranean Ingredients : FILLING 3 2 1 1/4 1/2 lb x Buttermilk squash Eggs Method : • • • • Bake squash 1 hour at 350 degrees. Place 1 teaspoon squash filling in center of each. Scoop out. Cut pasta sheets into 3-inch squares. with seeds and skin removed. 1 cup cheese and nutmeg together until smooth and homogenous. Cook until tender. In a large mixing bowl. cup Freshly-grated ParmigianoReggiano divided tsp Nutmeg Salt to taste Freshly-ground black pepper to taste • . Take two further corners and bring together and press firmly to attach and form little hats. Bring 6 quarts water to boil and add 2 tablespoons salt. Roll out Basic Fresh Egg Pasta to thinnest setting on pasta machine. Melt butter in a 12. Season with salt and pepper and set aside. fold to form triangles. about 2 to 3 minutes. eggs.

1/2-inch slices 1 1/2 1/2 8 1/4 med tsp tsp oz cup red onion. overlapping the slices on a serving platter. onion. 1/4-inch slices large fresh basil leaves Method : • • • • • Fresh vegetables grilled and dressed simply with a reduction of orange juice mixed with basil-infused oil. and mozzarella slices in rows. Brush the tomato and onion slices on both sides with the remaining oil and sprinkle with salt and pepper. Reduce the heat to medium-low and simmer until reduced to 1 tablespoon. Sprinkle with remaining 1/4 cup cheese. In a small nonreactive saucepan. • This recipe yields 4 antipasto servings. Grill the tomato and onion slices for 2 to 4 minutes on each side. Preheat the gril to high and brush rack with oil. Remove from the heat and whisk in 1 tablespoon of the basil oil. bring the orange juice to a boil over high heat. Arrange the tomato. Warm gently 1 minute and serve. Garnish with basil. Add fresh basil leaves. Caprese Salad . or just until charred andsoftened. To make basil oil: heat oil in a skillet or small pan over medium heat.PASTA 1 x recipe Basic Fresh Egg Pasta see * Note Condiment 8 tbl Unsalted butter Carefully drain pasta and place in pan with butter. Set aside. strain.Italian Grill Yield > 4 Keys : Italian Italy European Mediterranean Ingredients : 1/4 2 3 cup tbl lrg fresh orange juice basil oil tomatoes. drizzle with the orange dressing and serve. stir and simmer for 2 to 10 minutes or to taste. Use within 24 hours. 1/2-inch slices salt pepper smoked mozzarella cheese. red or yellow OR about 1 1/2-lbs. Set aside to cool. • • .

Carefully add this to the custard and stir thoroughly.Caramel Ice Cream (Gelato Al Caramello) Yield > 10 Keys : Italian Italy European Mediterranean ) Ingredients : 1 3/4 450 4 lt ml x double cream milk fresh vanilla pods split lengthways egg yolks 350 gm caster sugar Method : • • • • • • Follow the instructions for making Vanilla Ice Cream then strain the custard into a bowl. Pour into an ice cream machine and churn until frozen or freeze in a suitable container. To make the caramel dissolve the sugar in the water in a heavybottomed saucepan then boil until almost black and smoking. Leave to cool. Serves 10 For the caramel: 275 120 gm ml caster sugar water Carbonara Yield > 2 Keys : Italian Italy European Mediterranean .

Serve immediately as an appetizer or light lunch with grilled bread and crushed red pepper flakes.Ingredients : 4 1 1 1/4 1 1/4 6 slc x tbl tsp x bacon. diced clove garlic. Add some salt. chopped olive oil chili pepper. Quickly stir in the eggs and cheese. Sprinkle with grated cheese and bread crumbs and bake for 30 to 35 minutes until dark golden-brown and very bubbly. trimmed and cut. Cut each cardoon into 3 pieces approximately 5 to 6 inches in length and continue until all cardoon is cleaned. Toss. Cook the spaghetti in boiling salted water for about 12 minutes. Drain and place in a serving bowl. Lower heat to medium and cook just below boiling for 1 hour. rinse and allow to cool. This recipe yields 4 servings. Remove. which have been halved and squeezed into water. Lay cardoon pieces in oven-proof casserole and cover with 2 cups Basic Besciamela Sauce. lots of pepper and toss well. Serves four. Remove each stalk and peel off outer fibrous ribs and hard green skin using a paring knife. Add the hot peppers. Place on medium-high heat and bring to a boil. cup grated parmesan cheese oz spaghetti • • Cardi Gratinati Yield > 4 Keys : Appetizers Brunch Italian Italy European Mediterranean Ingredients : 5 10 1/2 2 2 1 1 lb Cardoons Method : • • cup Water cup Flour x Lemons Preheat oven to 400 degrees. Trim top leaves and stalks off cardoons until it resembles a celery-sized plant about 14 to 16 inches in length. flakes egg Method : • • • Place the bacon and chopped garlic in a large skillet with the olive oil. Fill a stock or pasta pot two-thirds or three-quarters full (about 10 cups) with water and add flour and lemons. • cup Bechamel Sauce see * Note cup Freshly-grated Parmesan cup Fresh bread crumbs • Carrabba's Italian Grill's Cazze in Bianco . drain. Cook on low heat for 12 to 15 minutes until all fat is rendered and the bacon is browned. Serve immediately. Quickly spoon over the bacon mixture. Beat the eggs in a bowl with the cheese.

This recipe yields 1 serving. and cooks as above. In frying pan. salt. being sure that all are carefully mixed and blended. • .. This is Alfredo's original recipe. combine carrots with 3/4 cup stock. stirring. 2 min. Sprinkle sugar over carrots and cook. • Carroll O'connor's Fettuccine Alfredo Yield > 4 Keys : Pasta Italian Italy European Mediterranean Ingredients : 1 1/2 1 1 3 lb tsp fettucini. over medium heat 3 min. Add Marsala or sherry and cook. cook salt Method : • cup butter. being sure that all are carefully mixed and blended.Yield > 1 Keys : Main Dish Seafood Shellfish Italian Italy European Mediterranean Ingredients : 1 4 1 1 1 1 6 1 oz pomace olive oil Method : • cup clean mussells oz oz oz lrg oz x chopped yellow onion finely-chopped garlic pernod pinch fresh coarsely-chopped basil lemon butter sauce lemon half Heal olive oil for 2 minutes and add the mussels. Add remaining ingredients and mix together. Stir in the cheese and butter into the noodles. cube x handfuls parmesan cheese. or until carrots begin to brown. cover. grate When noodles are done. You may not have Alfredo's golden spoon. and pepper. Cover tightly and cook. Carrots with Marsala Yield > 4 Keys : Vegan Vegetables Vegetarian Low Calorie Fat Free Diet Tubers Root Vegetable Alcoholic Eat L Italian Italy European Mediterranean Method : Ingredients : 1 1/2 1 1/2 1/4 1/8 lb carrots peeled • cup chicken stock tsp tsp salt pepper Cut carrots into 1/2" slices. drain the noodles. Add another 3/4 cup stock. but you'll have his loving care. shaking pan several times. Cook until done. or until stock is almost evaporated.

Mix well and incorporate flour from edges of well until a dough is formed. until wine evaporates to a glaze. Make a well on a work surface with 2 cups flour and 1/4 cup semolina. Place baking tile in oven and preheat oven to 450 degrees F. Let sit covered overnight in the warmest place in the kitchen. mix yeast in 1 cup water and stir to dissolve. until firm and elastic. In a measuring cup. cover with a towel and let rest 1 hour. Bring together and knead 10 minutes. 2-3 min. Cut dough into tennis ball-sized pieces and. Dough should double in size. about 1/8th to 1/4-inch thin. stir 1 cup flour. roll out to 12 to 14-inch circles. Bread should be puffed up like a balloon.1 1/2 1/4 tbl sugar stirring occasionally. 1/2 cup semolina and salt together. using a rolling pin. Open oven door and turn over. cup Marsala wine Carta Di Musica Yield > 1 Keys : Breads Hand Made White Rolls Italian Italy European Mediterranean Ingredients : 1 2 1/2 1/2 1/4 1 1 1 cup unbleached flour plus cup unbleached flour plus cup unbleached flour cup fine semolina plus cup fine semolina tsp oz salt fresh yeast or 2 packets dry yeast Method : • In a mixing bowl. Cook 30 seconds more and remove to board. Immediately cut around edges with a knife to separate top and bottom layers. Place in a bowl. Place on peel and slide onto oven tiles and bake 2 minutes. Place doughy batter in center and stir in remaining warm water. • • cup warm water plus . Mix liquid with flour mixture to form doughy batter.

sliced asparagus or zucchini. cut into halves smoked sliced. Toss hot macaroni with sauce. cut up 1/4 cup grated parmesan cheese Method : • Cook macaroni as directed on package.5 ounces) ham. Heat to boiling. (2. sprinkle with cheese. separated and stacked. baked. Cook and stir mushrooms and asparagus in margarine in 2-quart saucepan over medium heat until tender. (about 4 ounces) 4 10 1 1 1 2 1/2 oz stalk med piece cup tbl cup mushrooms.• Stack the 2 pieces on a kitchen towel and put a box of cereal on top of them to weigh them down. one at a time. Store wrapped in a brown paper bag. drain. for 15 to 20 seconds. stirring frequently. Stir salad dressing and milk into mushroom mixture. Place each half back into the oven. cut into bite-size . season with salt and . Cartwheel Pasta Primavera Yield > 4 Keys : Pasta Italian Italy European Mediterranean Ingredients : 2 cup uncooked cartwheel or shell macaroni. Cassoulet From Toulouse Yield > 6 Keys : Duck Main Dish Poultry Game Meats Bird Italian Italy European Mediterranean Ingredients : Method : • Cut pork butt into 1-inch cubes. They will last three to four weeks in a dry place. Stir in tomatoes and ham. or frozen green peas. 4 SERVINGS. reduce heat. until very crisp. Continue this process until all the dough is cut. thawed margarine or butter bottled creamy italian salad dressing 2 8 1 tbl x pkt milk cherry tomatoes. heat until hot.

Add pork butt and ham hock and cook until lightly browned. Let stand for 1 hour. carrots. lay 1/3 of the bean pork mixture. Sprinkle with ham hock pieces and cover with 1/3 of bean pork mixture. Poke needle holes in ham hock. the temperature is • . Add to beans and place beans in a large pot over medium heat. In a 6-quart crockery casserole. Add onion. Quickly rinse the eggplant pieces. Cook until salt pork pieces are lightly browned. Remove ham hock and roughly cut meat into 1/2-inch cubes. Preheat oven to 300 degrees. simmer 1 hour. Add 5 cups of the stock and bring to boil. In a large deep skillet over medium heat. Place remaining beans over everything and add remaining cup of stock. about 7 to 9 minutes. Lay duck pieces over beans. about 8 to 10 minutes. Lower heat. Place in 2-gallon soup pot with duck fat and place over medium heat. Place the pieces in paper towels and squeeze until dry. Add beans and simmer 1 hour more. Saute Toulouse sausages in a non-stick pan until golden brown and lay. carefully place a small piece of eggplant in it. Place the eggplant in a colander set over a plate or in the sink and sprinkle generously with salt. still hot. over duck and beans. Sprinkle with bread crumbs and bake 1 to 1 1/2 hours until crispy golden brown on top and serve. To test the oil. season and set aside. • 1 3 1 1 4 x cup x lb tbl Ham hock White cannellini beans soaked 4 hours in cool water Fatback or slab bacon cut 1/2" strips Duck fat (available at specialty butcher shops) Blanch fatback cubes in boiling water for 2 minutes. Scrape fat off confit legs and place 2 tablespoons in 12inch saute pan with salt pork and place over medium heat. garlic and Jambon and cook until light golden brown.1 lb Boneless pork butt Salt to taste Freshly-ground black pepper to taste pepper and set aside for 2 hours. If it sizzles and cooks rapidly. covered. Place fat pieces and liquid into a food processor and blend until smooth. Allow to cool overnight. about 7 to 8 minutes. cover with fresh water and bring to a boil. heat about 1/2 inch corn oil. Drain beans. • 1 2 24 4 6 3 4 6 lrg med x oz cup x oz x Spanish onion chopped 1/2" dice Carrots chopped 1/2" dice Garlic cloves unpeeled Jambon de Bayonne Chicken stock divided Legs duck confit split at joint Salt pork cut 1/2" cubes Toulouse-style sausages boiled 4 minutes cooled (fresh garlic sausages) • • • 1/4 cup Fresh bread crumbs Cavatelli with Swordfish and Eggplant Yield > 4 Keys : Main Dish Pasta Fish Italian Italy European Mediterranean Ingredients : 1 lrg Eggplant . This recipe yields 6 servings. Lower heat and simmer 15 minutes.(abt 1 1/2 lbs) (or 2 small eggplants) Coarse salt to taste Corn or other vegetable oil for frying Method : • Trim the ends off the eggplant and cut it into 1/2-inch dice.

Add the swordfish cubes. Meanwhile. Drain well. Add the tomatoes and oregano. Drain well on paper towels. On top of that sparkle lightly with garlic powder. Spoon in meat mixture. until crisp and browned. combine the cavatelli. bring a large pot of cold water to a boil. Set aside.3 1 2 8 tbl lrg x oz Olive oil Garlic clove chopped very fine Green onions finely chopped Swordfish steak . In a large heated serving bowl. or until slightly thickened. until the swordfish is no longer pink. and eggplant. (mild) pizza sauce spaghetti sauce butter 1/4 1/2 1/4 lb thinly sliced pepperoni Method : • Boil a half bag of medium noodles. It taste like a pizza lasagna. • • • 2 2 tsp White wine vinegar cup Peeled. Bring to a simmer and cook for 1 minutes. and pepper. Cook.(1/2" thick) skin removed and cut into 1/2" pieces Freshly-ground black pepper to taste hot enough. Put in oven on 350F and bake until cheese melts. Brown one pound hamburger and one pound sausage. Add the vinegar and cook for 1 minute. Toss well. Sprinkle with oregano or parsley and serve immediately. chopped fresh tomatoes (or chopped canned Italian tomatoes with their juice) 1 tsp Fresh oregano leaves (or a pinch of dried oregano) 1 1/3 lb Cavatelli see * Note cup Freshly-grated pecorino romano Fresh oregano or fresh parsley for garnish Cavatiney Yield > 4 Keys : Pasta Italian Italy European Mediterranean Ingredients : 1/2 1 1 1 1/2 pkt lb lb jar jar medium noodles ground beef Italian sausage. sausage and mix in one jar pizza sauce and half a jar spagetti sauce. until al dente. seed. • In a medium skillet over medium heat. sauce. Grease a baking dish with butter. • cup shredded mozzeralla cup grated sharp chedder cheese garlic powder . or until fragrant. about 5 minutes. I have plenty of other recipes to share with everyone. tender yet firm to the bite. Repeat with the remaining eggplant. mozzeralla cheese. cook the olive oil with the garlic and green onions for 30 seconds. Add enough eggplant to make single layer. salt. Cook. Drain noodles and in a bowl mix hamburger. Let me know how you like it. (only a thin coat). stirring occasionally. and sharp sheddar cheese. This recipe yields 4 servings. Cook. Add salt and the cavatelli. stirring occasionally. Remove the eggplant pieces with a slotted spoon. Stir in the cheese. Top with peperonni. stirring occasionally.

This recipe yields 4 servings. about 4 to 5 minutes. Slice the celery ribs thinly on a bias to 1/8-inch thick. Top with shaved parmesan cheese and serve immediately. Add garlic and cook 1 minute. Season with salt and pepper. • .Celery Root Napoleon with Parmigiano and Truffle Oil Yield > 4 Keys : Side Dish Italian Italy European Mediterranean Ingredients : 1 1 4 4 1/2 4 1 lrg qt tbl x lb oz x Celery root knob leaves removed Pure (pomace) olive oil plus Pure (pomace) olive oil Celery ribs Parmigiano-Reggiano cheese shaved thin strands White truffle oil Lemon zested. parsley and season with salt and pepper. Fry until the pieces are nice and light brown.to 14-inch saute pan. Build towers by alternating fried celery root slices and 1 to 2 tablespoons warm celery mixture. Bordeaux-Style Yield > 6 Keys : Mushrooms Side Dish Italian Italy European Mediterranean Ingredients : 1 1/2 lb Cepes or porcini mushrooms (as large as possible) 3 2 tbl x Duck fat Garlic cloves thinly sliced Juice of 1 lemon and zest 4 tbl Chopped parsley Salt to taste Freshly-ground black pepper to taste Method : • Slice cepes into 3/4-inch thick slices. Heat 1 quart olive oil in a very deep sauce pan over a moderate heat until just smoking. Remove to a mixing bowl while still hot and mix with chopped celery root leaves. using a peeler or a very sharp knife. Heat duck fat in a 12-inch saute pan until smoking. Saute celery pieces until light brown and quite soft. Continue to fry the celery root until all are completed (about 20 to 25 pieces resembling potato chips). Meanwhile chop the leaves from the celery root finely to yield 1/4 cup. Add cepes and cook until light golden brown. white truffle oil. This recipe yields 6 servings. Drain on paper towels. juiced Salt to taste Freshly-ground black pepper to taste Method : • Slice the celery root into paper thin slices. Fry the celery root pieces 3 or 4 at a time so they do not lower the oil temperature. lemon juice and minced lemon zest. Season well with salt and pepper. In a large 12.Mushrooms. Add lemon juice and zest. Serve immediately. • • • Cepes a La Bordelaise . heat 4 tablespoons of olive oil over high heat.

seedless dark cup Olive oil. Let rest.Chanuka Fritters Yield > 1 Keys : Holiday Desserts Italian Italy European Mediterranean Servings Ingredients : 2 1 2 1/2 1 2 2 1 1 1 1/2 2 x Yeast. Once cooked. until golden brown on both sides. Sweet potato mash . Spread the raisins over the working surface and knead the dough over them until they have all been incorporated into the dough. Transfer to a paper towel to drain. Heat the oil in a deep saucepan and fry the diamonds a few at a time. uncovered.unbleached up to 3 tsp tsp tbl -Salt Anise seeds Olive oil Frittelli di Chanuka Dissolve the yeast in 1 cup of warm water.active dry envelopes Method : • cup -Warm water cup Flour. cut into 36 diamonds. honey and brown sugar Method : • BBQHaving marinated the leg of wild boar overnight.peel the sweet and normal potatoes • . Combine flour. Season well and drizzle with olive oil. Arrange frittele on a serving plate and pour the hot honey over them. lemon juice.or other for frying cup Honey tbl Lemon juice • • • Chargrilled Wild Boar with Sweet Potato Mash and Fennel G Yield > 1 servings Keys : Job Meats Game Tubers Root Vegetable Herbs Italian Italy European Mediterranean Ingredients : 1 x Leg of wild boar marinated overnight in. Knead for about 10 minutes or until dough is smooth and elastic. mixing until a rather soft dough is formed. carrots. With a sharp knife. Barbecue or chargrill until well done. Gradually add the dissolved yeast and the 2 Tbsp olive oil. red wine Rosemary. salt and anise seeds in a bowl. YIELDS: 3 dozen • cup Raisins. garlic. cover with a clean kitchen towel and let rise in a warm place for 1 hour or till doubled in bulk. Turn out onto a floured working surface. Heat the honey in a saucepan with 2 Tbsp of lemon juice and boil for just 3 minutes. flatten down to about 1/2" thickness. Shape into a ball. turning. place in a bowl and dress with olive oil. With the palms of your hands. 15 minutes. fresh basil and rosemary before serving. remove the meat from the bone and cut into good sized pieces.

Olive oil Sea salt 2 x Lemons Fresh basil Fresh rosemary SWEET POTATO MASH 1 1/2 1/4 lb lb pt Sweet potato Normal potato Milk Salt and pepper Nutmeg to taste FENNEL GRATIN Fennel bulbs Garlic Baby onion Grated parmesan BECHAMEL 1 1/2 1 1/2 1 oz oz pt Butter Plain flour Hot milk Salt and pepper Grated nutmeg APPLE SAUCE 1 lb Cooking apples Garlic 1 1/2 oz pt Brown sugar Water before cutting into pieces and boiling (separately) for 20-30 minutes in salted water. currants. Cook in boiling water about 10 minutes. Simmer until the apples break down and reduce to a sauce consistency. Heat oil in a heavy pan or skillet. • • • Bechamel . chopped Method : • Break cauliflower into flowerets. Once slightly browned. Remove from the heat and slowly add all the milk.melt the butter in a pan and mix in the flour to form a smooth paste. Add anchovies to oil. Add nuts. Drain and then mash the sweet and normal potatoes together with milk until smooth. Cook until tender. Add tomatoes. • . or until tender. Add seasoning and nutmeg to taste. brown sugar and a little garlic. Place under a grill until slightly browned on top. Bring the water to the boil and add the apples. smother in bechamel sauce and top with a generous amount of grated parmesan. Add grated nutmeg and season to taste. Cover and simmer about 20 minutes. Part boil the fennel and then place in a basting tin with some olive oil on the barbecue or chargrill. Add onions. • • Charlton Heston's Spaghetti with Cauliflower Yield > 4 Keys : Pasta Vegetables Italian Italy European Mediterranean Ingredients : 1 1 1 sm tbl x cauliflower olive oil onion. Return to the heat and stir continuously until sauce thickens. Drain. Heat and stir for 2 minutes.

Spread evenly over dough. Press and stretch one half into greased 13x9" baking pan. place over filling and press dough edges to seal completely. Let rise in warm place until doubled about 1 hr. Simmer over very low flame. Stretch remaining half of dough to fit pan. cut can whole or pureed tomatoes pine nuts currants. Top with sauce. Bake 375. Spread pizza sauce evenly over top of bread dough. Cheese Focaccia Yield > 12 Keys : Breads Italian Italy European Mediterranean Servings Ingredients : 1 1 1 2 1/2 1/2 1/4 1/4 3/4 3 lb x Loaf frozen bread dough. (fresh or canned) salt and pepper to taste and cooked cauliflower.4 1 1 1/2 1 x lrg tsp tbl anchovie fillets. • Add salt and pepper and mix well. thaw as pkg directs Egg Method : • cup Cottage cheese tbl tsp tsp tsp tsp Parmesan Dried basil Dried oregano leaves Garlic salt Pepper Prep: 20 mins Rising: 1 hr Cook: 30 mins Divide bread dough in half. stir in reamining ingreds except pizza sauce and mozzarella. Cool 5 mins. cup Prepared pizza sauce oz Mozzarella . In sm bowl beat egg. pushing dough up sides to form shallow rim. 30 mins until edges are crusty and cheese melts. sprinkle with mozzarella. Cut into squares. Cook spaghetti according to directions.

. Spread with either cherry pie filling or apricot preserves*. 4 to 6 servings. beaten Method : • • • • Lightly grease a 9 X13 baking dish.quart slow cooker with cooking spray. Cover with remaining noodle mixture. Sprinkle over top of kugel. mushrooms and tomatoes in slow cooker Cover and cook on low heat setting 7 to 8 hours.to 5. cup sliced fresh mushrooms can diced tomatoes with Italian Seasoning undrained (14 1/2 oz • 1 1 pkt refrigerated cheese tortellini (9 ounces) cup shredded mozzarella or pizza style cheese Cherry Pineapple Kugel Yield > 12 Keys : Tropical Fruits Pasta Italian Italy European Mediterranean Ingredients : 1/2 1 4 1/2 1 1 1 stk x x margarine. Spray inside of 4. Stir in tortellini. toss well to coat. vanilla and pineapple. sugar. 20 oz. combine melted margarine with noodles. cup sugar tsp can can vanilla extract crushed pineapple in juice. or . cooked eggs. melted 16 ounce wi noodles. marinara sauce. Lightly crush corn flakes and combine with sugar and cinnamon. Cover and cook on low heat seeting about 15 minutes longer our until tortellini is tender. NOTES : Substititution: A can of plain diced tomatoes and 1/2 teaspoon dried Italian seasoning can be used instead of the diced tomatoes with Italian seasoning. mixing well. stirring occasionally. sprinkle with cheese. Cook over medium heat about 10 minutes. Mix beef mixture. Preheat oven to 350^F.Cheesy Italian Tortellini Yield > 1 Keys : Crockpot Casserole Pasta Italian Italy European Mediterranean Ingredients : 1/2 1/2 1 1 1 lb lb ct ground beef italian sausage refrigerated marinara sauce (15 ounces) Method : • • • Break beef and sausage into large pieces in 10-inch skillet. or until brown. Bake for 40 minutes or until golden. Dot with margarine. In a large mixing bowl. 20 oz. Add eggs. drained cherry pie filling. Pour 1/2 noodle mixture into prepared dish.

cauliflower. Heat the roast beef and sauce thoroughly. Add the cocoa. adding any juices that collect from the resting beef. Leave the roasting juices in the roasting pan and add all the other ingredients except the bread. • • • • . carrots. diced beef stock fresh oregano or 1 tsp dried oregano thyme dried marjoram bay leaf hot pepper sauce. and place it on a rack in a roasting pan. butter. cover loosely with aluminum foil. Chicago Italian Beef Sandwich Yield > 1 Keys : Meats Italian Italy European Mediterranean Ingredients : 1 1 2 1 1 1 1 1 2 3 x med cup tbl tsp tsp x tsp tbl x 5-lb rump roast onion. heat and simmer the mixture for 15 to 20 minutes. Put the sliced beef on Italian bread or rolls and spoon some of the sauce on top or serve it alongside for dipping. crushed Method : • Preheat the oven to 300 F (160 C). such as Tabasco Worcestershire sauce to 6 garlic cloves. Some recipes recommend adding grilled green pepper slices to the sandwich or a giardinera relish (made from pickled Greek peppers.TOPPING. pour it over the beef. 1 1 cup corn flakes. Strew the onion over the top of the roast and put the pan in the oven. Dry the roast. and let rest for a half hour. Strain the juice mixture. cover the puree in the glasses with the whipped cream just before serving. Remove the roast to a platter or cutting board. lightly crushed tbl sugar Chestnut Fool Yield > 1 Keys : Desserts Nuts Italian Italy European Mediterranean Servings Ingredients : 500 150 20 2 gm gm gm tsp Chestnuts Fresh Cream Cocoa Sugar Nut Sized Pieces Of Butter Method : • Sieve the boiled and peeled chestnuts into a bowl. Whip the remaining cream and keep it cool. On the top of the stove. Using a suitable icing bag. Blend well and put it into individual glasses. Slice the beef thinly. and refrigerate for 8 to 12 hours. and 100 g whipped cream. cucumbers. Roast until an instant-read thermometer inserted into the center of the meat reads 140 F (60 C). celery. and arrange the slices in a dish. Place these in the fridge. sugar. season it with salt and pepper.

for about 5 minutes. 6 to 8 minutes. Place chicken in roasting pan. lower heat and simmer. Serve with a loaf of Italian bread. set aside. stirring occasionally to loosen. Add tomatoes. Serve with Parmesan cheese on the side. Bring to a boil. about 1 minute. turning chicken breasts often. Deli green bean salad. red peppers. bake at 350 degrees for 30 minutes. Cover pan. olives and onions). uncovered. Layer onions over top and sprinkle salt. Add wine over all. pepper. Add chicken breast halves. Bake and additional 30 minutes. seeded and chopped fresh basil (optional) Italian bread or rolls turnips. cut into serving pieces Oil for frying 3 lrg Onions Salt/pepper 1 4 tsp oz Oregano Red wine Method : • Brown chicken in oil. Chicken Arrabbiata Yield > 6 Keys : Chicken Low Calorie Fat Free Diet Poultry Italian Italy European Mediterranean Ingredients : 1 1 6 1 1/2 1 slc x x bacon diced clove garlic minced skinless boneless chicken breast halves Method : • Cook bacon and garlic in a 10-inch skillet over mediumhigh heat until garlic begins to soften and bacon begins to brown. Serving Ideas : Hot garlic bread. Lightly saute onions on same oil.1 1 x tbl green pepper. and oregano over all. and continue to cook. Chicken Alla Spina Yield > 6 Servings Keys : Chicken Main Dish Poultry Italian Italy European Mediterranean Ingredients : 1 whl chicken. oregano and red pepper flakes. • • • cup canned crushed tomatoes tsp chopped fresh oregano . until the chicken turns a golden brown.

grated Chicken Broth ( Brodo Di Pollo) .1/2 tsp crushed red pepper flakes Parmesan cheese Pignoli cookies Chicken Breasts with Prosciutto and Cheese Yield > 4 Servings Keys : Chicken Main Dish Poultry Italian Italy European Mediterranean Ingredients : 4 1/4 x Boneless chicken breasts Method : • cup Flour Salt/pepper 3 1/4 2 8 8 4 tbl Butter Cut chicken breasts in half and pound lightly. Place chicken in a buttered baking dish and layer with prosciutto and cheese slices. Heat olive oil and butter. • cup Chicken stock tbl slc slc tbl Oil Prosciutto Fontina or Bel Paese cheese Parmesan cheese. Sprinkle grated cheese and chicken stock over all. Bake uncovered for ten minutes until cheese is melted and lightly browned. add chicken and saute quickly to a golden brown. Mix flour. salt and pepper. Dredge chicken into seasoned flour.

2 Keys : Poultry Chicken Italian Italy European Mediterranean Hot litres Ingredients : This forms the basis of many soups. Bring slowly to the water boil and remove any scum.Yield > 1. if necessary crumble in the stock cube and stir until dissolved.2 litres. The chicken can be reserved hot for the main course or cold with Salsa verde or Maionese tonnata (qv) 1 1 1/5 1 1 2 2 1 6 1 1 x lt x x x x x x tsp x 1.5kg oven ready chicken (except the liver) water carrot sliced onion sliced celery sticks sliced tomatoes quartered bay leaf peppercorns salt chicken stock cube Method : • • • • • • • Put the prepared chicken and giblets into a deep pan and add the water. Add the sliced vegetables bay leaf peppercorns and salt. Strain the broth and check the seasoning. . Cover and simmer very gently until the chicken is tender about 1 hour. Lift out the chicken. Makes about 1.

Stir in chicken and onions. oregano. Bake in 350F oven for 20-25 minutes or until tops are golden. garlic powder. To serve. Fold the ends of each wrapper over the top of the chicken mixture.(optional) Chicken Bundles Italian Yield > 8 Keys : Chicken Low Calorie Fat Free Diet Poultry Italian Italy European Mediterranean Italian Ingredients : 1 1/2 cup boned and skinned chicken breast halves cooked & chopped 2 1 10 1 1/3 1/2 1/4 1/4 1/4 1 8 cup sliced green onions tsp oz olive oil frozen chopped spinach thawed and drained Method : • Cook onions in olive oil. nutmeg. sealing to make a bundle. loosen bundles with a knife and remove from cups. In a large mixing bowl combine spinach. • • • cup lowfat ricotta cheese cup grated fresh Parmesan cheese tsp tsp tsp tsp tbl x garlic powder oregano crushed nutmeg lemon juice butter melted egg roll wrappers vegetable oil spray . Line each dish with an egg roll wrapper. Parmesan cheese. Divide chicken mixture among the 8 dishes. Spray eight 10-oz custard cups. ricotta cheese. and lemon juice. Season to taste with salt and pepper. Brush with melted butter.

Chicken Cacciatora Yield > 4 Keys : Chicken Main Dish Poultry Italian Italy European Mediterranean Ingredients : 3 lb Chicken Salt Black pepper. turning occasionally. and drained tomatoes (or one 28-ounce can peeled tomatoes drained and chopped) • • 1 tsp Minced fresh oregano (or 1/2 teaspoon dried oregano) 1/2 1 2 tsp x tbl Dried thyme Bay leaf Minced fresh basil leaves Chicken Cannelloni . olives and/or anchovies are included. and pat dry. or until browned. or poultry can be cooked alla cacciatora. rinse. and herbs add a great deal of the flavor. In a large skillet over medium heat. game. In some recipes. or until the juices run clear. Transfer the chicken to a plate. This recipe serves 4 to 6. Add the wine and reduce for 1 minute. the tomatoes. Transfer the chicken to a serving platter. about 3 minutes. oregano. for 25 to 30 minutes. thyme. and bring the mixture to a simmer. cook the chicken in 2 tablespoons of the oil. Return the chicken to the skillet and simmer. Sprinkle the dish with the basil. Add the tomatoes. • cup Dry white wine cup Peeled. Spoon the vegetable mixture over the chicken. Add the remaining 1 tablespoon of oil to the skillet and heat it until hot. In this version. these dishes include onions and other vegetables. Season the chicken with salt and pepper. covered. for 5 minutes. bell pepper. or "in the hunter's style. Comments: Meat. Add the onion. and garlic. stirring. Reduce the vegetable mixture in the skillet." though the style seems to vary from cook to cook. for 5 to 7 minutes. freshly ground 3 1 1 2 1/2 2 tbl x lrg x Olive oil Onion sliced Red bell pepper cut into strips Garlic cloves minced Method : • Cut the chicken into serving size pieces. chopped. and cook. stirring occasionally. Generally. bay leaf. and salt and pepper. until it is thick. wine.

Place about 1 1/2 tablespoons of cheese mixture on each chicken piece. bake 3 to 5 minutes more. seam side down. in a baking dish. Cover with foil and freeze. until reduced to 1 1/4 cups. cook celery. covered. undrained tomatoes. in a medium saucepan. 8 x 8 x 2-inches. 1/2 teaspoon Italian seasoning and dash of pepper. Serves 6. carrots. in a 375 degrees oven for 45 minutes. Stir in tomato sauce. minced Tomato sauce. To serve. uncovered. (7 1/2 oz. chopped clove garlic. • 1/2 3 1 1/2 2 cup tbl tbl tsp oz Chicken Crescent Calzones Yield > 4 Keys : Crescent Poultry Italian Italy European Mediterranean Servings . 1 teaspoon Italian seasoning and sugar. (8 oz. boned and halved lengthwise Cottage cheese Grated Parmesan cheese Sliced green onion Italian seasoning Mozzarella cheese Method : • For sauce.) Tomatoes. Cut cheese into strips and place atop rolls.Yield > 6 Servings Keys : Cannelloni Pasta Poultry Italian Italy European Mediterranean Frozen Ingredients : 3/4 1/2 1/2 1 1 1 1 1 3/4 3 cup cup cup sm whl can can tsp tsp whl Thinly sliced celery Thinly sliced carrots Sliced fresh mushrooms Onion. Pour sauce over rolls. about 30 minutes. Parmesan cheese. bake frozen. Place. Uncover and bake 15 to 20 minutes more or until tender. reduce heat. onion and garlic in 1 tablespoon water until onion is tender.) cut up Italian seasoning Sugar medium chicken breasts. Simmer. skinned. green onion. Combine cottage cheese. mushrooms. Roll up. Bring to boiling. Pound chicken breasts between 2 pieces of clear plastic wrap to 1/4-inch thickness.

still a trifle crisp. 3. add small amounts of either plain chicken broth or a broth & white wine mix. Throwing a little basil in won't hurt it either. When peppers are about 1/2 done. 2. pinch edges to seal. (1-oz) Green Giant Mushroom Pieces and Stems. coat with bread crumbs. in medium saucepan. saute the garlic and green peppers. Press each to 6x5-inch rectangle. (12-oz) cup Sliced green onions tsp Paprika • Chicken Da Vinci Yield > 4 Keys : Poultry Main Meats Italian Italy European Mediterranean Ingredients : 2 1 2 1 1 1 2 whl tbl whl x lb lb cl Boneless Chicken Breasts. season generously with rosemary and oregano. Remove from pan and add to sausages. In the grease from the sausages. (8-oz) drained Egg. Cut In Fine Strips Oil Green Peppers Diced W Onion Sliced Or Chunked Fresh mushrooms Italian Sausage Sliced 1/2" Thick Garlic Chicken broth White wine Method : • Saute Italian Sausage slices until done. sprinkle with onions and paprika. cook over medium heat until hot. then thicken it with cornstarch. Fold dough in half. with olive oil added as necessary. beaten Method : • • • • • • 1) Heat oven to 375F. combine gravy and reserved mushrooms. (8 ounce can) Oven-roasted chicken. Spray cookie sheet or 13x9-inch (3-quart) baking dish with nonstick cooking spray. Separate dough into 4 rectangles. Add more oil. If the dish seems dry. fomring a square. of the muchrooms. but not browned. Meanwhile. remove from pan. Dip each calzone in egg. saute the chicken until done. Serve gravy over calzones. Last step. If you've added too much liquid. Serving Ideas : NOTES : Margie Billingsley Austin. Cook until veggies are barely tender. saute mushrooms until browned. stirring occasionlaly. slice of cheese and 1 tbsp. Place on sprayed cookie sheet. add the onion. Chicken Francesa . 4. Firmly press perforations to seal. Texas 1 1/2 1 1/4 1/4 x cup Progresso Plain Bread Crumbs jar chicken gravy. Reserve remaining muchrooms for gravy. Top each with slice of chicken. Add everything else back into the pan. from deli Monterey jack cheese. Bake at 375F for 20-25 minutes or until deep golden brown. remove and add to rest of the stuff.Ingredients : 1 4 4 1 can slc slc can Pillsbury Crescent Rolls.

Place one slice of lemon on top of each breast and place in a lightly buttered baking dish. 1 1 x Lemon cup White wine Butter 1/4 cup Lemon juice . Next drizzle Grand Marnier over each slice of chicken breast according to taste. Do not over cook.Yield > 8 Keys : Chicken Poultry Italian Italy European Mediterranean Servings Ingredients : 4 lrg Boneless chicken breasts (halved) 1 1 1 2 1 1 cup Milk enough to soak chicken cup Breadcrumbs cup Grated parmesan cheese tbl Chopped parsley Method : • cup Olive oil cup Chicken broth Grand Marnier Liqueur Salt Pepper Remove the tenderloin from each half chicken breast and save. Add oil to a large skillet and quickly braise breasts on each side untill lightly browned.parmesan cheese.inculding tenderloins. Use flat of meat pounder and lightly pound each piece.chopped parsley and dredge each slice of chicken in the mixture making sure each slice is well covered. Bake at 350 F untill liquid begins to bubble between 20-25 mins and your finished. Soak all the chicken in milk about 10 mins. Add white wine and boil untill liquid is reduced by half. Serve with buttered noodles and any green vegetable. of oil from skillet leaving residue from chicken. Fillet each half chicken breast into two slices to yield 12 pieces. Remove all but 1 tbsp. Mix breadcrumbs. Add lemon juice and chicken broth and boil till reduced by half then pour over chicken breasts.

Bones and skin can be cooked up in a separate pot for stock. tarragon.Chicken Italiano Yield > 4 servings Keys : Low Calorie Fat Free Diet Diabetic Chicken Poultry Canadian Canada North American Canadian Ingredients : 14 1/2 1/2 1/2 1/4 2 1 2 2 1/2 oz tsp tsp tsp tsp tsp x lb tbl Tomatoes. Remove chicken and place in a warm oven-proof dish. skinned Parsley chopped or 2 tsp dry Method : • Original recipe calls for chicken breast with bones. salt and papper. Puree until smooth. • • • cup Mozzarella cheese. Melt margarine in a large frypan. Sprinkle with Mozzarella. Add basil. Because of the sauce. Stir parsley into sauce and spoon over chicken. turning once or twice until golden on both sides. (or mix in 1/2 tsp garlic powder with other spices) Add chicken pieces. Or place on a microwave-safe dish and melt cheese in microwave. Bring to a boil. dried Tarragon Salt Pepper. freshly ground Butter. reduce heat and simmer 15 min until tender. A good dish to make with a whole utility frying chicken. oil or marjarine Garlic clove finely chopped Chicken pieces. Cover with tomato mixture. it is easier to eat with bones removed. Pour tomatoes into container of a blender or food processor. saute. shredded • • Chicken Liver Crostini . Or sprinkle with grated parmesan cheese and serve immediately. canned Basil. Place under heated broiler 1 min just until cheese melts. Saute garlic over medium heat 1 min.

cleaned and chopped Method : • Heat the olive oil in a saucepan over moderate heat and saute the onion. The mixture may be served as is or pureed in an electric food processor. rinsed and finely chopped Italian or French bread. finely chopped (225 g) chicken livers. Serves 6 to 8. garlic. rinsed and finely chopped canned anchovies. tomato paste.Yield > 6 Keys : Poultry Offal Italian Italy European Mediterranean to 8. about 10 minutes. finely chopped clove garlic. about 5 minutes. celery. Ingredients : 4 1 1 1/2 1/2 8 1/4 1 tbl sm x x x oz (60 ml) extra-virgin olive oil onion. Spread over the toasted bread and serve immediately. and pepper and simmer until most of the liquid has evaporated. about 3 minutes. finely chopped celery stick. Remove from the heat and stir in the butter. finely chopped carrot. salt. Add the chicken livers and cook until they are no longer pink. and carrot until tender. • cup (60 ml) dry white wine or water tsp (5 ml) tomato paste Salt and freshly ground pepper to taste 2 1 2 tbl tbl x (30 ml) butter (15 ml) capers. stirring until the butter has melted. sliced and toasted . Add the wine. and anchovies. capers.

) Add tomato paste. peel skins. Tobasco and 3/4 cup of the wine. reduce heat. covered. Bring to boiling. Saute herbs. Roll chicken pieces in flour mixture. until nicely browned .Chicken Marengo Yield > 8 Keys : Chicken Poultry Italian Italy European Mediterranean Servings Ingredients : 2 3 1 1/2 1/8 2 4 1 1/2 1/2 1 4 3 1/2 2 1 1/2 x tbl tsp tsp tbl tbl x tsp tsp tbl x tbl tsp x Quartered broiler-fryers Flour Salt Pepper Olive or salad oil Butter or margarine Garlic clove. about 5 minutes. add to Dutch oven. slice through stem. thyme. sugar. over medium heat 5 minutes. stirring. simmer. 6. cook. Meanwhile. saute on all sides. drain chicken livers on paper towels. Remove chicken as it browns. chopped onion and chopped mushrooms in 2 tablespoons hot butter. Add sliced mushrooms to chicken. Place chicken in sauce. add 1 tablespoon soft butter. About 10 minutes before serving. On sheet of waxed paper. turning with tongs. coating evenly. If using fresh tomatoes. stirring. Add chicken pieces to hot fat in a single layer. Add the garlic. chopped Ripe tomatoes (2 lb) Tomato paste Sugar Tabasco drops Method : • 1. stirring. mix well. slowly heat the olive oil and 2 tablespoons butter. add with liquid. 1/4 inch thick. 10 minutes longer. 5. Brown rest of chicken. wash mushrooms. 2. basil and parsley to Dutch oven. combine flour. (if using canned tomatoes. Mash with fork. crushed Dried thyme leaves Dried basil leaves Parsley. remove and set aside. Saute livers. scald in boiling water. 3. Wash chicken under cold water. In 2 tablespoons remaining butter in small skillet. halve. covered. 4. 40 minutes. salt and pepper. • • • • • • cup Dry white wine lb Fresh mushrooms . Cut tomatoes in quarters.10 minutes. mix well. In a 5-quart Dutch oven. dry well on paper towels. saute mushrooms about 5 minutes. Stir to mix well.

Cover and cook for 30-40 minutes till tomatoes are done. Turn control to HIGH. spread with remaining butter. washed Cut toast with heart-sharp cutter. . Sprinkle with parsley cup Butter or margarine x White toast slices Chppped parsley Chicken Millicent Yield > 2 Keys : Crockpot Casserole Poultry Soups Stews Vegetables Chicken Italian Italy European Mediterranean Ingredients : 1 1 1/2 2 1/4 x pkt chicken cut up dry spaghetti sauce mix Method : • • • Put chicken in cooker. on a platter. with sauce and toast. Combine spaghetti mix and wine.GARNISH 2 1/4 2 1/4 8 x Chicken livers. Add wine and cooke over low heat for 10 minutes. cup dry white wine x lb tomatoes quartered fresh mushrooms sliced Chicken 'Ossobuco' Yield > 8 Servings Keys : Chicken Main Dish Poultry Italian Italy European Mediterranean Ingredients : 8 3/4 8 x Boneless chicken breast Method : • cup Butter or margarine lrg Tomatoes. peeled. NOTE: In a pinch. add tomatoes and mushrooms. pour over chicken. then with liver mixture. sprinkle with lemon rind and chopped parlsey. Cover and cook for about 4-6 hours on low. Melt butter in large sauce pan. Before serving. you could use canned tomatoes and mushrooms. add chicken and brown on both sides. Arrange chicken. chopped Dredge chicken in flour seasoned with salt and pepper. • cup Finely chopped onions x Mushrooms. finely chopped Stir 1/4 cup wine into sauce. Cover and simmer until chicken is fork tender. Add tomatoes and garlic.

chopped cup Flour cup Dry white wine lrg tsp Garlic cloves. milk and minced garlic. Chicken coating should be nicely browned on each side. flour and spices. Tip pan to cover entire bottom surface with oil. Pour the olive oil into a large rectangular baking pan. Pound chicken breasts to 1/4" thickness with a meat mallet. of shredded Mozzarella cheese. whisk together eggs. of spaghetti sauce onto each chicken breast. Place breaded chicken pieces in the baking pan. Pour about 1/4 c. Then quickly dip again in the egg mixture and coat again with crumb mixture. parmesan cheese. mix together bread crumbs. • cup Milk x Cloves garlic. Set aside. Repeat with all the chicken pieces. In a small bowl. Top with about 1/4 c. crushed Grated lemon rind Salt/pepper Chicken Parmesan Keys : Chicken Poultry Cheese Italian Italy European Mediterranean Yield > 1 Servings Ingredients : 2 6 2 1/2 2 1 1/2 1/2 2 1 1 tbl lrg x Olive oil Skinless boneless chicken breasts Eggs Method : • Preheat oven to 350 . turning after 15 minutes. dried Dried parsley . or until the cheese is completely melted and bubbly. Dip chicken breast in egg mixture and then into the crumb mixture. Sprinkle lightly with oregano.3 1/2 3/4 2 1 1/2 tbl Parsley. Bake 30 minutes. Garnish with fresh parsley sprigs. minced cup Seasoned bread crumbs cup Freshly grated parmesan cheese tbl tsp tbl Flour Italian seasoning. In another medium-sized bowl. dusting entire piece of chicken. Place in the oven for 3 minutes. Bake again for about 5-8 minutes.

and snow peas. minced skinned boned chicken breast cut into thin strips • 1 1 1 1/2 4 tsp vegetable oil cup minced green onions cup fresh snow peas. Combine fusilli. green onions. Add chicken mixture and peanuts. Cover and chill 1 hour. Remove from heat. stir well. tossing gently. and toss gently to coat. Add chicken. sesame oil. Yield: 6 servings (serving size: 1-1/4 cups). Remove chicken from marinade. Heat vegetable oil in a large skillet over medium-high heat. Add reserved marinade.1 1/2 1/2 1/2 1/2 1/4 3 1 tsp tsp tsp tsp tsp tsp Garlic powder Onion salt Dried basil Crushed oregano Salt Pepper cup Spaghetti sauce lb Shredded mozzarella cheese Crushed oregano Fresh parsley sprigs Chicken-Peanut Pasta Yield > 6 Keys : Poultry Nuts Pasta Italian Italy European Mediterranean Ingredients : 2 1 1/2 2 1/2 3 1 1/2 1/8 4 1 tsp tsp tsp sugar cornstarch peeled minced ginger root Method : • • Combine first 8 ingredients in a large bowl. reserving marinade. cup water tbl tsp tsp x lb low-sodium soy sauce white vinegar hot sauce cloves garlic. stir-fry 5 minutes. Add chicken. . toss gently to coat. and 1 teaspoon soy sauce in a large bowl. halved cup hot cooked fusilli. stir-fry 2 minutes or until slightly thickened.

DICE PEPPERONI INTO 1/4" CUBES. (OREGANO. BASIL. SET ASIDE. DREDGE CHICKEN IN FLOUR MIX. CUT CHICKEN INTO BITE SIZE PIECES. SERVE OVER A BED OF PASTA. ADD 1/3 TO 1/2 CUP WATER TO COVER MEAT. UNTIL MOSTLY DEGREASED. ALLOW MIX TO SIMMER FOR 30 TO 45 MINUTES OR UNTIL CHICKEN IS TENDER. COOK IN SKILLET. SEASON FLOUR WITH SPICES. STIR IN CHICKEN AND PEPPERONI. REMOVE FROM SKILLET AND SET ASIDE.cooked without salt or fat 1 1 1/3 tsp tsp dark sesame oil low-sodium soy sauce cup unsalted dry-roasted Chicken Pepperoni Yield > 4 Keys : Poultry Italian Italy European Mediterranean Servings Ingredients : 1/2 1/2 1/3 1 2 lb x PASTA NOODLES PEPPERONI STICK Method : • cup FLOUR lb can BONELESS CHICKEN BREAST TOMATO SAUCE.EA. GARLIC POWDER AND ONION POWDER). 8oz . Chicken Piccata Sandy Herzog . TARRAGON. STIR TOMATO SAUCE AND REMAINING FLOUR MIX IN SKILLET. BROWN IN PEPPERONI FAT (AND OLIVE OIL IF NEEDED). OVER MEDIUM HEAT.

SALT LAKE CY. boned and trimmed but not skinned Butter Olive oil PINE NUT STIFFING 6 6 12 6 1/2 2 1 1 1 1/2 6 x oz oz oz med tbl tsp tsp cup slc Eggs Parmesan cheese. salt and pepper. sliced flour.Yield > 2 Keys : Poultry Chicken Sauces Italian Italy European Mediterranean Ingredients : 2 1/2 1 x chicken breast. Add juice of one lemon and the white wine. in a roasting pan lightly coated with olive oil.79 1/4 lb • • • • . Liberally rub the inside each whole chicken breast with 1 to 2 tablespoons butter. DEVEREAUX W & S TEMPLE STS. seam side down. then add back the chicken and heat until chicken is warm. Dredge in flour. WINE:ANTONIN RODET. Fry quickly in oil. Place sealed breasts. Directions for Pine Nut Stuffing: Combine all ingredients. pepper Chicken Pignole Yield > 6 Keys : Poultry Italian Italy European Mediterranean Servings Ingredients : 6 whl chicken breasts. Sauteesliced mushrooms in same pan. Place a mound of Pine Nut Stuffing in the center of the breast. 2. MEURSAULT. or until the skin is golden brown. poultry seasoning Salt White pepper Milk Bread. chopped Shelled pine nuts Onion. Bake in a 375 drained sun-dried -S M oven for 25 to 30 min. salt. boned and skinned Method : • cup dry white wine x juice of 1 lemon oil Pound chicken breasts to about 1/4" thickness. crust removed. Fold sides of the breast over the stuffing to cover. minced Comm. grated Feta cheese. 1/2 lb mushrooms.. Boil down to about 1/2. Rub olive oil over the exposed skin of each breast. toasted. Seal breasts with toothpicks. cut in 1" squares Method : • 1. mixing well to incorporate.

heat 2 tablespoons oil in Dutch oven. and skinless Method : • • In a large fry pan qith a tight fitting lid. Combine all other ingredients and pour over browned chicken breast.Chicken Pizzaiola Yield > 6 Servings Keys : Chicken Main Dish Poultry Italian Italy European Mediterranean Ingredients : 1 1/2 1/4 lb Chicken breast. brown chicken in oil on both sides. adding water if needed. Add chicken . cup Olive oil Salt & pepper 1 1/2 28 2 tsp tsp oz x Oregano Parsley Can plum tomatoes. seasoning with salt and pepper. cover and cook over low heat for 45 minutes. Set aside. crushed Garlic cloves. sliced Chicken Rotini Yield > 5 Keys : Main Poultry Dishes Pasta Italian Italy European Mediterranean Ingredients : Method : • Slice each chicken breast lengthwise about 1 inch thick. boneless.

seasonings (except sugar) and 1/2 cup of the water and stir together. Sauta for about 5 minutes. Over the years I've changed the sauce and choice of pasta developing my own recipe. and nutmeg. sliced thin Flour Onion.) tomato sauce (15 oz. • • cup water Oil (for frying) 1 pkt rotini pasta (approx. Remove chicken. Makes 5 to 6 servings. Add a bit more wine if sauce becomes too thick during cooking. I recommend cheese cake for dessert. Cover and simmer 30 minutes to 1 hour. Ronda Says: My mother used to make chicken spaghetti when I was growing up. Add another tablespoon oil to pot. set aside. Cook additional 5-7 minutes. if desired. cover and simmer 10 minutes. It's a great accompaniment with this Italian dish. Add onions. (Add a little water during cooking if necessary. pepper. Serving suggestion: garlic bread and salad. Add tomato paste and remaining water to pot. . Add chicken to pan and saute until brown. sliced Butter Saute mushrooms in 1 T of butter. each) stewed tomatoes (8 oz. wine. Stir several times while cooking. Sauce should be thick but not dry. set aside. 12 oz. then discard garlic. and tomato puree. stewed tomatoes. stirring occasionally.) While sauce is cooking. sliced Method : • cup Dry white wine lb tbl Mushrooms. Stir in chopped onion and celery. saute garlic in 2 T butter until light golden in color.) strips and brown both sides. Cover and cook about 20 minutes or until tender. • Add tomato sauce. Worcestershire sauce and sugar to the pot and stir. add mushrooms and olives. In same pan. Add cooked chicken. Serve chicken and sauce over pasta. When chicken is tender. sage. salt.) Chicken Scalloppine Yield > 4 Servings Keys : Chicken Main Dish Poultry Italian Italy European Mediterranean Ingredients : 1 1 1 1/2 1/4 3 lb tbl sm Chicken cutlets. Stir gently.3 1/2 1/2 1/2 1/2 1 1/4 1/4 1 2 1 1 1 1 x bonelesss and skinless chicken breasts cup chopped onion cup chopped celery tsp tsp tsp tsp tsp tsp tbl can can can salt pepper garlic salt basil leaves ground oregano sugar Worcestershire sauce tomato paste (6 oz. cook your rotini pasta according to directions on package. May sprinkle parmesan cheese over dish. Sprinkle chicken with flour.

sliced Chicken Stir-Fry Yield > 4 Keys : Poultry Italian Italy European Mediterranean Ingredients : 4 x boneless skinless chicken breast halves 3 2 1/2 1/4 3 2 1 1 1 1 1 tbl tbl tsp tsp tbl cornstarch soy sauce ground ginger garlic powder cooking oil. thinly sliced sm onion. 1/2" pieces cup carrots. Combine soy sauce. cup broccoli flowerets cup sliced celery. divided Method : • Cut chicken into 1/2" strips. add to bag and shake well. Add water and bouillon. Add cornstarch and toss to coat. Remove and keep warm.Pinch of sage Pinch of nutmeg 1/2 1 cup Tomato puree tbl Stuffed green olives. celery. stir-fry broccoli. ginger and garlic powder. carrots and onion for 4-5 minutes or until crisp-tender. heat 2 Tablespoon of oil. In a large skillet or wok. Add remaining oil. about 35 minutes. Return chicken to pan. Refrigerate for 30 minutes. stir-fry chicken until no longer pink. Cook and stir until thickened and bubbly. place in a resealable plastic bag. cut into wedges cup water tsp chicken bouillon granules .

Add wine. Lambrusco. Remove cover and cook until liquid is gone. orange juice and sugar in a saucepan and place over medium high heat. Remove from heat and allow to cool. Bring to a boil. mix well then add yolks and stir. cut strips 1 1/2 cup boiled ham. melt butter over medium heat until just starting to foam.to 14-inch sauteepan. Cook over medium heat. Remove from heat and allow to cool. stirring constantly. mushrooms and pimentos. boil. cut in strips lb spaghettini. cover and cook for 5 minutes. ham. chopped. • • cup pimento. sprinkle with grated cheeses. until very lightly browned. cook al dente Chicken Tortellini with Red Onion Marmalade Yield > 1 Keys : Poultry Pasta Italian Italy European Mediterranean Ingredients : RED ONION MARMALADE 2 2 1 2 med cup cup tbl red onions. Stir slowly until well blended without lumps. Add chicken. Add stock. • FILLING 2 7 tbl oz butter boneless. lower heat to medium and reduce until thick like marmalade. debone. skinless breast of chicken • . Slice raw chicken very thinly across the grain and place in pan with butter. Make sure flour is cooked. Cut prosciutto and mortadella into 1/4-inch dice and place in food processor. Place in casserole dish. grated parmesan.Chicken Tetrazzine with Spaghettini En Casserole Yield > 6 Keys : Poultry Pasta Casseroles Italian Italy European Mediterranean Ingredients : 1/4 1 1 2 1/4 1/4 lb butter Method : • cup flour qt x chicken stock egg yolks Melt butter and add flour and cook. Fold in spaghetti. sliced cheddar. grated salt and pepper 4 lb chicken. chopped cup mushrooms. To make filling: In a 12. in 1/4" dice lambrusco wine orange juice sugar Method : • To make marmalade: Place chopped red onions. Bake until cheese is melted golden brown. about 30 minutes. stirring to mix all ingredients. 2 to 3 more minutes.

Make a well in the middle of the flour and add the eggs. beat together the eggs. heat the chicken stock to boil in a large pasta pot and add onion marmalade. Pour into a large mixing bowl and add cheese. Note: do not skip the kneading or resting portion of this recipe. Yield: 1 pound To assemble tortellini: Lay out 1 sheet of pasta and cut into 2-inch rounds using a water glass or cookie cutter. they are essential for a light pasta. Make a mound of the flour in the center of a large wooden cutting board. Drop 48 tortellini into broth and return to boil. Fold each round in half to form a half moon and pinch the edges tightly together to seal. nutmeg. cold from refrigerator grated parmigianoreggiano. Sprinkle with grated Parmigiano-Reggiano and serve immediately. Working 5 at a time. milk and egg. Lower heat until just under boil and cook tortellini until tender and yet still possessing a discernible resistance to the bite. keep pushing the flour up to retain the well shape. Start kneading the dough with both hands. cold from refrigerator mortadella. Check broth for seasoning with salt. Yield: 4 • • x cup tsp cup extra large eggs unbleached all-purpose flour plus 1/2 cup olive oil basic chicken broth • • • • • • Chicken Veneto Yield > 4 Keys : Poultry Italian Italy European Mediterranean Hot Servings . Leave formed pasta shapes uncovered to dry. The dough will come together when 1/2 of the flour is incorporated. Take the two opposing corners and bring the tails of the half moon together. folding carefully. like meat. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Lightly flour the board and continue kneading for 3 more minutes. oil and any other flavoring you choose. Using a fork. Continue to knead for another 3 minutes. Spoon 12 tortellini into each of 4 warm soup bowls and divide the broth among them. oil and flavorings and begin to incorporate the flour starting with the inner rim of the well. place 1/2 teaspoon filling in center of each round. Check for seasoning with salt only and refrigerate. Repeat with each round until all pasta is used up. twisting one half turn so that the sealed half round edge curves around the outside of the filled soul of the tortellini. As you expand the well. remove the dough from the board and scrape up any left over crusty bits. The dough should be elastic and a little sticky. Do not worry that this initial phase looks messy. remembering to dust your board when necessary. Cover cut rounds with a damp kitchen towel so that they do not dry out. To serve.1/2 3 5 3/4 1/2 1/4 1 PASTA 4 3 1/2 1/2 2 cup oz oz cup tsp cup x dry white wine prosciutto. about 4 to 6 minutes. plus 1/2 cup freshly grated nutmeg milk egg • Add cooled contents of sauteepan and pulse until just ground. Once you have a cohesive mass. not like a mousse. using the palms of your hands primarily.

back and wing tips. halved and sliced celery. Add onion and celery and cook for 2 minutes. Add the Balsamic vinegar and mushrooms. season with salt and pepper. cover. • Chicken with Red Wine Vinegar (Chicken Potacchio) Yield > 6 Servings Keys : Chicken Main Dish Poultry Alcoholic Italian Italy European Mediterranean Ingredients : 3 8 lb tbl Frying chicken. heat olive oil.Ingredients : 1 1 lb x Ripe tomatoes Chicken (3 to 3 1/2 lbs) Flour for Dredging 4 1 1 1/2 1/2 tbl x stalk cup tsp Olive oil Onion. sliced Dry white wine Chopped fresh oregano (1/4 tsp dried) Salt and pepper to taste 2 1/4 tbl lb Balsamic vinegar Fresh mushrooms. cook another for 5 to 10 minutes. cover. stirring chicken often to coat well with pan juices. cup Red wine vinegar Chickpeas with Swiss Chard ( Inzimino Di Ceci) Yield > 6 Keys : Italian Italy European Mediterranean Swiss Switzerland Ingredients : 175 gm dried chickpeas soaked overnight Method : • • Soak the chickpeas in a generous amount of water overnight with the bicarbonate of soda. and let simmer gently for 30 minutes. stirring often. Chop and set aside. Usually served with crescia and sauteed escarole. and let cook gently for 15-20 minutes. cut into serving pieces. and vinegar. rosemary. Add the wine. When chicken is fork tender. Serves 4. and brown chicken lightly on both sides. discarding neck. peeled to the last thin skin Rosemary Method : • • In a heavy fry pan with a tight cover. oregano and tomatoes. dredge lightly in flour. Heat olive oil in a large saute pan. . Add garlic. Wash and dry chicken. Add chicken and salt and pepper. sliced Method : • Remove core from tomatoes and cut a cross in the opposite end. cut in half crosswise and squeeze out seeds. remove cover. Peel. Cook chicken quickly to a nice golden brown. Check seasoning and serve with hot cooked rice. Lower heat. turn up heat to reduce liquid in pan. turning chicken once. Drain the chickpeas and place in a saucepan with water to cover add the garlic and 1 tablespoon of the olive oil. Put into boiling water for a few seconds to loosen skins. cut up Olive oil Salt/pepper 20 1 1/2 x tbl Garlic cloves.

and allow to sit for 2 hours to blend the flavors. Combine all the ingredients. Season and cook for lo minutes. peeled pit Removed chopped 2 sprg cilantro chopped Method : • Cook the macaroni in 4 quarts of salted water until just done but still firm. Blanch the chard and chop coarsely. Serves 6 1 2 2 250 2 3 2 med med x ml tbl x tbl red onion peeled and coarsely chopped carrots peeled and cut into small pieces dried chillies crumbled white wine tomato sauce (qv) handfuls flat leaf parsley lemon juice extra virgin olive oil Chile Tuna Sea Shells Yield > 4 Keys : Pasta Fish Seafood Italian Italy European Mediterranean Mexican Mexico Mex Central American Ingredients : 6 x Green chiles. . Keen in their liquid until ready to use. Heat the remaining olive oil in a large pan over medium heat add the onion and carrot and cook slowly for 15 minutes or until the carrots are tender. Chop two thirds of the parsley leaves and add to the mixture with the lemon juice. Drain and rinse in cold water. Add the chard and chickpeas and mix. Pour in the wine and reduce almost completely. except the avocado and cilantro. skinned Seeds removed chopped 2 1 tbl can Prepared chile sauce White tuna drained and Flaked 1/4 2 4 1/4 1/2 1 cup tsp x cup lb x Mayonnaise Prepared horseradish sauce Green onions chopped Green olives sliced Sea shell macaroni Avocado. Season with salt pepper and the chilli.1 6 900 lrg tbl gm clv garlic peeled olive oil swiss chard leaves washed with large stems removed sea salt and freshly ground black pepper • • • • • • • • • • • • Bring to the boil then simmer for 45 minutes or until tender. Serve sprinkled with the whole parsley leaves and a little extra virgin olive oil. Add the tomato sauce and reduce until very thick. Garnish with the avocado and cilantro and serve.

cut in 1/4s. tomato paste. Add onion.). and serve hot. Preheat oven to 375'F.Chili Pepper Pizza Yield > 4 Servings Keys : Pork Cheese Eggs Pizza Meats Italian Italy European Mediterranean Hot Ingredients : 3 1 1 1 1 1/2 1 1 1/4 1 2/3 1 6 2 8 tbl x x can tbl tsp Olive oil Onion. Brush surface of dough with a little of remaining oil and cover with tomato mixture. Sprinkle with cheese and drizzle with remaining oil./52. • cup All-purpose flour cup Whole-wheat flour tsp tsp Salt Active dried yeast cup Warm water ( 125'F. Heat 2 tablespoon of oil in a saucepan. salt and yeast in a bowl and mix well. Stir well to break up tomatoes. Line greased pizza pan with dough. sliced Garlic clove. Drain and chop chilies and sprinkle on top. Add water and mix to form a dough. 10-15 minutes or until well thickened. Cut in wedges.5 oz) Mozzarella cheese. sliced Ripe or green olives Tomato roses (opt) Fresh parsley sprigs (opt) Chinese Chicken Pasta Salad Yield > 4 Keys : Poultry Pasta Italian Italy European Mediterranean Chinese China Asian Oriental . garlic. then roll to a 10" circle. Put flours. if desired.5'C. (190'C. Garnish with tomato roses and parsley sprigs. tomatoes with juice and oregano. Bake in preheated oven 25 minutes. cool. chopped Pepperoni stick. uncovered. then simmer. Knead well. Top pizza with pepperoni and olives and bake 10 minutes.) can oz oz x Green chilies (3. crushed Tomatoes (8 oz) Tomato paste Dried oregano Method : • Lightly grease a 10" pizza pan.

Line the bottom of a 17 1/2-by-11 1/2-inch jelly roll pan with parchment or waxed paper. cocoa powder. and set aside. cup plain low-fat yogurt tbl tbl tsp tsp tbl tsp low-sodium soy sauce reduced-calorie mayonnaise pepper ground ginger slivered almonds. Transfer the cooled hazelnuts to a large sieve and rub them back and forth to remove the loose skins. Sprinkle with toasted slivered almonds. toss gently. softened Method : • Note: Position a rack in the center of the oven and preheat to 350F. baking soda and salt. (1/2-inch) cup diced red bell pepper cup sliced green onions oz sliced water chestnuts. In a medium bowl. stir well. toss gently to coat. Yield: 4 servings (serving size: 1-1/2 cups). cocoa powder tsp tsp tbl baking soda salt unsalted butter.Ingredients : 2 2 cup shredded cooked chicken breast boned. or until golden beneath the skins. Wrap the nuts in a clean towel and cool completely. Make the chocolate butter cake: Position a rack in the center of the oven and preheat to 375 F. Combine yogurt and next 4 ingredients in a bowl. toasted slivered almonds. (1 can) drained Method : • • • Combine first 6 ingredients in a large bowl. Spread the hazelnuts on a baking sheet and toast for 12 to 15 minutes. Add to chicken mixture. toasted Choc Hazelnut Mascarpone Torte Yield > 8 Keys : Nuts Cheese Italian Italy European Mediterranean Ingredients : CHOCOLATE BUTTER CAKE 2 3/4 1 1/4 1/2 12 1 cup cake flour cup unsweetened alkalized. Lightly spray the bottom and sides of the pan with nonstick cooking spray. whisk together the flour. Sift the flour mixture onto a piece of waxed paper and set • • cup granulated sugar . (1 pound) cup cooked radiatore (short fat rippled pasta) cooked without salt or fat 1 1/2 1/2 1/4 8 1/3 2 1/2 2 1/4 1/8 1 2 cup diagonally sliced fresh snow peas.

stirring constantly. stirring constantly with a wooden spoon until the sugar dissolves . Coarsely chop the praline. beat together the mascarpone cheese. cream cheese) cup granulated sugar cup framboise liqueur cup heavy cream ASSEMBLY 5 cup fresh raspberries CHOCOLATE GLAZE 8 1 1 oz bittersweet chocolate. until smooth. In a 4 1/2-quart bowl of a heavy-duty electric mixer using the paddle attachment. stopping the machine and scraping down the side of the bowl as necessary. process the praline for 35 to 45 seconds until finely ground. Pour the hazelnut praline onto the other end of the baking sheet.3/4 2 1 1 1/3 cup packed light brown sugar lrg tbl eggs. Remove the pan from the heat and stir in the framboise liqueur and vanilla. Cool the praline for 30 minutes until hard. one at a time. raise the heat to medium-high and bring the syrup to a boil. gradually add the heavy cream. smooth the batter evenly into the pan. using a metal cake spatula. With an oiled fork. • 1/2 1/4 12 cup granulated sugar cup water x perfect hazelnuts. Make the caramelized hazelnuts and hazelnut praline: Lightly spray a baking sheet with nonstick cooking spray. While continuing to beat the mixture. letting the excess caramel drip back into the pan. until the sugar dissolves. about 1 minute. Reserve the individual caramelized hazelnuts for decorating the cake. Immediately remove the pan from the heat. sugar and framboise liqueur at medium speed until combined. Cook over medium heat. and the vanilla. until the sides just begin to pull away from the pan and the surface springs back when lightly touched. (italian. In a small saucepan. Scrape the batter into the prepared pan and. and place them at one end of the prepared baking sheet. until creamy. Bake the cake for 25 to 28 minutes. combine the sugar and water. carefully peel off the parchment paper and allow the cake to cool completely. While continuing to beat the butter. In a food processor fitted with the metal chopping blade. Cool the cake in the pan set on a wire rack for 10 minutes. Add the 12 perfect hazelnuts to the caramel and toss to coat. Invert the cake onto a wire rack. combine the water and sugar. Beat the butter/sugar mixture at medium-high speed for 2 minutes. at room temperature *CARAMELIZED HAZELNUTS AND. Make the mascarpone cream filling: In a 4 1/2-quart bowl of a heavy-duty electric mixer using the wire whip attachment. at room temperature vanilla extract cup strongly brewed coffee. toasted Reduce the speed to low and alternately add one-third of the reserved dry ingredients and one-third of the coffee. gradually add the granulated and brown sugars. finely chopped cup heavy cream tbl light corn syrup • • Chocolate Amaretto Cheesecake . Quickly stir the 3/4 cup of hazelnuts into the remaining hot caramel. scraping down the bowl as necessary. HAZELNUT PRALINE*** aside. Increase the heat to medium-high and continue to cook without stirring for 4 to 6 minutes until the syrup caramelizes. Transfer the praline to a bowl and set aside. In two more batches. Stop stirring. Cover and refrigerate the cream continued in part 2 • FRAMBOISE SYRUP 1/4 2 1 1 cup water tbl tbl tsp granulated sugar framboise liqueur vanilla extract • • MASCARPONE CREAM FILLING 2 3/4 1/4 1 1/2 cup mascarpone cheese. beat the butter at medium-high speed for 1 minute. alternately add the remaining dry ingredients and coffee. Beat in the eggs. remove each hazelnut. Cook over medium heat. Make the framboise syrup: In a small saucepan. increase the speed to medium-high and beat the mascarpone mixture until soft peaks form and the mixture is spreadable.

sugar. heavy cream. Combine sour cream. Hope this fills the bill. Beat in eggs.Yield > 12 Keys : Cakes Desserts Chocolate Alcoholic Cheesecake Italian Italy European Mediterranean Ingredients : 1 1/2 1/3 1 1/2 1 2 1/3 4 6 2 24 1 1 1 1 cup chocolate wafer crumbs cup heavy cream cup blanched almonds. Mix well and spread evenly ove cake. 1 t vanilla. Place on rack and let cool completely. Pat mixtur on bottom and sides of a 10 inch springform pan. Bake in middle of oven for 1 1/2 hours or until top of cake cra and knife inserted in middle comes out clean. When ready to serve. lightly x toasted and chopped GARNISH-+ Preheat oven to 375. Pour into cru lined pan. Let stand on rack 5 minutes. Combine crumbs. Bake for 5 more minutes. softened sugar cup sugar cup blanched almonds. cove lightly with wax paper and let chill overnight. . liqueur. sugar and butter. softened • cup sour cream oz tsp cream cheese. Beat mixture until light. lightly cup Amaretto x tsp toasted and chopped vanilla Method : • Almonds. • • cup sugar x tsp eggs butter. 1 at a beating well after each addition. cream together the cream cheese. and sugar. remov sides from pan and garnish with toasted almonds around outer edge and on to of cake. and 1 t vanilla.

add flourthrough top grate by Tablespoonful. Add the liquid ingredients to Pasta Measuring Cup.Chocolate Dessert Pasta Yield > 4 Servings Keys : Pasta Low Calorie Fat Free Diet Chocolate Italian Italy European Mediterranean Warm Ingredients : In Mixing Bin: 1 cup Flour -. Turn machine on MIX. If tood dry. If too wet.standard measure cup Sugar -. Gradually add liquid.2 min. Extrude and cook 1 . or 1/4 1/2 1/2 cup Cocoa -. add water or chocolate syrup thr liquid slot by teaspoonful.standard measure tsp Salt -. Fill to "Half Load" linewith water or chocolate syrup.standard measure Method : • NOTE: One Popeils measuring cup is equivalent to 1 2/3 C standard measurement. Before starting. Serve warm and top with any combination of the following: Chocolate Syrup Fresh Strawberries and Cream Coconut Raspberry Syrup Marshmallow Cream Chopped Nuts • • LIQUID 1 1/4 tbl tsp Vanilla -.popeils measuring Cup. gently coat kneading screw with olive or vegetable oil to prevent the machine from "squeaking" when mixing the cocoa. Vermicelli or Linguine. Spaghetti. Mix about one min until dough is uniform. Place dry ingredients in mixing bin.standard measure Salt -.standard measure Chocolate Oblivion . Fettuccine. Pasta: Angel Hair.

This cake has no sugar Serves 10 Cinnamon-Raisin Biscotti . The bottom of the bowl should not be in con. Melt the chocolate and butter together in a bowl over a pan of hot water until smooth. \'10 \'08 \'08NOTESFO& `CHANGEO& "i `COLLEGE Disk Boot failure Allow the cake to cool it will continue to set as it does so then turn out on to a plate.Yield > 10 Keys : Italian Italy European Mediterranean Ingredients : 675 350 9 gm gm x best quality bitter chocolate broken into piec unsalted cold butter cut into cubes eggs Method : • • • • • • • Preheat the oven to 220C/425F/Gas 7. Butter a 30 x 5cm cake tin and line it with greaseproof paper.

and add to the egg and mix well. toasted almonds. Divide the dough in half and shape each into a 'log' about 2" wide and 10"long. 2T orange juice conc (the frozen stuff). but not too stiff. Combine all the dry ingred. Fold in the raisins or nuts. but not too brown. Beat egg whites and extracts (and orange juice. but they should not brown too much more. Cool them COMPLETELY before storing them in an airtight container. the longer it takes. The cinnamon/raisin ones have only a trace of fat per cookie and the ones with nuts have 1. 2t almond extract and 1/3 cup cocoa for Orange-Pistascio Biscotti: (omit cinnamon and raisins) add 3/4cup toasted pistaccio nuts. and you may need a little extra flour. Slice each olg into 20-24 pieces and pl ace upright (if you can balance them!) on the cookie sheets. Return to the oven for about 30-40 minutes The thicker the slices.5g fat per cookie. if using) together well. 1T orange zest.Yield > 1 Keys : Spices Cookies Italian Italy European Mediterranean Ingredients : 6 1 1 2 2 1/2 1 1/4 3/4 x tbl eggwhites vanilla Method : • cup sugar cup flour tsp tsp tsp tsp cinnamon baking soda baking powder salt Variations: for Almond-Cocoa Biscotti: (omit cinnamon and raisins) add 3/4cup slivered. • • cup raisins • • • • . You may need to add as much as 1/4cup more flour if your egg whites were large or you are using the orange juice. Remove from the oven and turn down the temp to 250F. The dough should be firm. Place each on a greased cookie sheet and bake in a preheated oven at 325F for 25-30 minutes They should be firm to the touch.

basil and oregano. Stir in tomatoes and their liquid. vinegar and brown sugar. bay leaf. Bring to a boil. Blend corn starch into . heat oil and add garlic. orange juice. tomato paste. Add carrots. bell pepper and parsley over medium heat until onion is soft (about 5 minutes). • • cup red wine x bay leaf cup parsley chopped cup fresh basil minced tbl sm lb lrg lb fresh oregano minced clams in shell shrimp shelled and deveined crab cleaned and cracked cod fillet cubed Citrus Pork Skillet Yield > 4 Keys : Meats Pork Pasta Italian Italy European Mediterranean Ingredients : 1 1/2 1/2 tsp tsp tsp ground cumin salt pepper Method : • • Pork. Cover and simmer until clams pop open and shrimp are opaque when cut (about 20 more minutes). Pour remaining broth mixture into skillet. In large skillet heat corn oil over medium-high heat. toss to coat. Reserve 1/4 cup broth mixture. fish. cover and simmer for 20 minutes. cook 7-8 minutes. Add clams. In small bowl blend broth. Add pork and garlic. bring to boil. sautee2 minutes or until browned.• These are VERY crunchie and you really do need some tea or a nice skim capiccino to dunk them in! Cioppino Yield > 4 Keys : Fish Seafood Soups Stews Low Calorie Fat Free Diet Italian Italy European Mediterranean Ingredients : 2 1 4 1 1 8 2 1 1/3 1/4 3 12 1 2 1/2 tbl lrg x lrg lb oz olive oil onion chopped cloves garlic minced red bell pepper canned tomatoes broken up tomato paste Method : • In a 6-to-8 quart pan. onions. wine. Reduce heat. shrimp and crabs. Serve with a crusty sourdough. Reduce heat to medium.

Here is a copy of a dessert preparation from Claudia Roden's 1990 book. It is eaten warm in the Italian countryside for breakfast (more simple preparation) or served chilled for dessert. Bring to boil. more or less Heavy cream Method : • Zabaglione is a wonderful Italian sweet dish! The classic preparation always involves Marsala. Then put directly on the heat and beat constantly until the mixture is thick and creamy. Cold Zabaglione Yield > 6 Keys : Desserts Italian Italy European Mediterranean Chilled Servings Ingredients : 6 3/4 1 1/2 1 3 1 x cup cup x tsp dsh cup Egg yolks Sugar Marsala Lemon. Beat the cream until stiff and fold into the egg mixture. /DESSERTS • • • Conchiglie Tutto Giardino . the restaurant in which you ate used amaretto and strawberries. cut into 2x1/2" strips corn oil garlic. pour into skillet. Put all of the ingredients except the cream in the top of a double broiler or in a bowl placed in a pan of boiling water and beat vigorously until the mixture is frothy. Pour into a bowl or wineglasses and serve chilled with cookies. sliced corn starach sliced green onions 6 oz wide egg noodles (about 4 cups) cooked reserved broth mixture. which is generally how it is seen in America. • Makes 4 servings. Toss with egg noodles. As you mentioned. Region by Region. Add green onions. minced chicken broth orange juice cider vinegar brown sugar carrots. boil 1 minute. There are many variations of this. grated rind of Cinnamon Vanilla extract. in the Venice area.8 1 2 1 1/2 2 1/2 2 2 1/2 1 oz tbl cl cup cup tbl tbl med tbl cup x boneless pork loin. Stirring constantly." She got this recipe from the Ristorante 12 Apostoli in Verona. "The Good Food of Italy. a red wine. Take off the heat and let cool.

Cook roux over very low heat. basil. • • . Squeeze the porcini & wash in fresh water. parsley. Clean fresh mushrooms with a damp cloth & dice them. Cover and simmer for 15 more min. sugar. tomatoes. In separate pan.Yield > 1 Keys : Pasta Italian Italy European Mediterranean Ingredients : 1 1/2 1 1 7 3 1 1 1/2 2 3 1 1 1 1 6 1/2 1 1 1/2 cup cup x x cup x cup tbl x dsh dsh dsh tbl oz cup cup lb Carrots sliced Chopped Onion Red Onion chopped Tomatoes sliced Zucchini sliced Bell Pepper White Wine Basil Cloves Garlic Salt Pepper Sugar Flour Tomato Paste Parmesan Cheese Light Cream (or half and half) Shell Pasta Method : • Sautee carrots. Add the porcini. wine.sized bowl. onions. peeled. Place in a medium. seeded & finely chopped Method : • Soak the porcini mushrooms in 1 1/2 c of warm water for at least 30 minutes. pepper. whisk in heated cream. garlic for about 15 min. Add tomato paste. salt. bell pepper. Cut into very fine pieces. Drain in a sieve lined with cheesecloth. Simmer 45 min. Add tomatoes. Toss mixture with cooked pasta. zucchini. add flour. melt 1 Tablespoon butter. Stir into vegetables along with Parmesan. • Condimento Ai Funghi (Wild Mushroom Topping) Yield > 10 Servings Keys : Salads Ethnic Vegetarian Italian Italy European Mediterranean Ingredients : 1 1 1 oz lb lb Dried porcini mushrooms Fresh cremini or portobello mushrooms Ripe tomatoes. reserving the liquid for use elsewhere. whisk until mixture is very smooth.

1/4 1 1/4 cup Olive oil tsp Salt Coniglio Alla Cassia Yield > 4 Keys : Meats Italian Italy European Mediterranean Italian Ingredients : 3 3 2 2 1/3 2 2 1/4 6 1 1/2 3/4 lb tbl tbl oz lb x x tsp tbl lrg rabbit with liver olive oil butter. Add garlic. Low Sod Or Nonfat Vegetable Broth Method : • Put the broth and salt into a large enough pot and bring to a boil.1 1/2 8 2 tsp x x Rosemary. Wash and dry the rabbit well. Uncover. Chop the liver into very small pieces. hot water salt. When rabbit is cooked. sage. Spoon the sauce over both rabbit and pasta. pour all the polenta in. Add the tomato and the hot water. Test for doneness. put it back on the flame on med and stir constantly for 5 . minced Sage leaves. chopped cup . If it seems to be too moist. to medium brown. Or omit. stir. butter and salt pork in a saucepan. (optional) Corny Polenta Yield > 6 Keys : Grains Cereals Vegan Vegetarian Pasta Beans Peas Low Fat Main Italian Italy European Mediterranean Ingredients : 1 qt Nonfat Veg Chicken Broth. Add wine. About 1 minute before the end of the cooking time add the corn. mashed bay leaves. peeled and diced garlic cloves. cover and keep warm until serving time. • cup canned peeled plum tomatoes. Combine olive oil. Use as an appetizer salad or as a topping fro grilled bread. heat. Stir and cook for 10 minutes. then drain off the extra moisture. do not overcook. diced onions. and chopped liver. . Just before serving. cover and cook for 5 minutes. then stir to incorporate. melted salt pork. chopped Garlic cloves. Let it boil for 2 min then remove it from the flame. add the salt. bay leaves. the lemon & use as a pasta sauce. black pepper. Mix together well. crumbled black pepper dry red wine ripe tomato or Method : • Cut the rabbit into 6 pieces. Add rabit pieces and brown for 10 minutes. and cook slowly for about 1 hour. Toss with the lemon juice & oil. Carefully taste for salt (optional) and if needed add just a little at this point. This dish goes well with any pasta. Add onions and cook. • • • Cover & leave for 24 hours. finely minced Black pepper Juice of 1 lemon rosemary.6 minutes. garlic & pepper. stir.

or until cooked through. thinly slice onion and mushrooms. Remove from heat. Heat 1 tablespoon oil in large nonstick skillet over medium heat. drain. 1 cup Instant Polenta Country Chicken Yield > 4 Keys : Poultry Italian Italy European Mediterranean Ingredients : 2 4 2 2 1 1 1 4 14 1/2 tbl x x x x x x oz oz olive oil chicken breast halves Italian sausage. finely chop garlic. sausage and garlic. cover and cook 5 minutes. sautee5 minutes or until tender. Add remaining oil to pan. cook 10 minutes. Remove all from pan. onion and mushrooms. cut red pepper into 2 inch cubes. . Serve with lemonorzo pilaf. breaking up tomatoes with spoon. stewed Method : • • Cut chicken into 2 inch cubes.1/4 31 tsp oz Salt Low Sodium Canned Corn Or Frozen Corn • This was extremely good!! I would make this again. Cut sausage into 1 inch pieces. cut green pepper into 2 inch cubes. Add tomatoes and their liquid. add peppers. turkey meat garlic cloves red pepper green pepper onion mushrooms Italian tomatoes. Return chicken and sausage to pan. Add chicken.

Add the tomatoes. ciambotta (pronounced chahm-BOHT-tah) may also be spelled giambotta or cianfotta. remove it from the heat and stir in the basil. • • • • Courgette Lasagne . and the Sicilian caponata. courgette and potatoes into 1inch cubes. a pale green squash. until the potatoes are very tender. stirring occasionally. courgette and potatoes and salt and pepper to taste. about 5 to 8 minutes. tomatoes. cook the onions in the oil over medium heat until tender. onions and tomatoes.Courgette Ciambotta Yield > 6 Keys : Soups Stews Italian Italy European Mediterranean Hot Room Ingredients : 2 4 3 2 3 1 x x sm x tbl x onions plum tomatoes courgette . typically made with eggplant.(to medium) baking potatoes peeled olive oil garlic clove minced Salt to taste Freshly-ground black pepper to taste 2 tbl chopped fresh basil Method : • • Cut the onions. This recipe yields 4 to 6 servings. made with more or less the same vegetables. Add a little water if the mixture seems dry. When the ciambotta is done. Cover and cook. In southern Italy. In a large saucepan. 30 minutes. Serve hot or at room temperature. generally somewhere between a thick soup and a stew. We used to make it with one we called cuccuzza. Stir in the garlic and cook 1 minute more. Comments: Ciambotta is a member of that hard-todefine category of Italian foods known as minestre. depending on the region. It is related to the French ratatouille. This recipe works great with any summer squash. plus celery and olives.

• cup Dry red wine tsp tsp tsp Oregano Thyme Basil Salt and pepper 8 8 oz oz Mozzarella cheese. Place half of the courgette strips in an oiled shallow casserole. thyme. Top with half of the Mozzarella and Ricotta cheeses. Add half the meat sauce. Simmer uncovered 1-1/2 hours. stirring to keep meat crumbly. tomato paste. Add meat and brown. Heat oil. Repeat layers. Top with Parmesan cheese. wine. add garlic and onion and cook until vegetables are tender but not browned. Bake at 350 degrees for 40 minutes. oregano. crumbled . basil and salt and pepper to taste. mushrooms. Add tomatoes. thinly sliced Ricotta cheese.Yield > 4 Keys : Main Dish Casseroles Italian Italy European Mediterranean Servings Ingredients : 4 2 2 1/2 1/2 1 6 4 3/4 1 1/2 1/4 1/2 lrg tbl cl Courgette Olive oil Garlic Method : • cup Chopped onion lb lb oz oz Ground beef Can tomatoes Can tomato paste Can sliced mushrooms Cut courgette into strips 1/4 inch thick.

scallions and Basic Tomato Sauce until well blended. cup Basic Tomato Sauce see * Note x recipe Basic Fresh Egg Pasta see * Note. chopped onion and courgette in a frying pan & fry until a golden color is reached. exude air and seal edges. Cut Basic Fresh Egg Pasta into 4-inch squares and place 1 tablespoon filling in center. stir together crab. Bring points of long side together to form a ring (or a hat!!) and seal with pressure between fingers. Cover with plain tomato sauce sprinkled with Parmesan cheese. plus Scallions Method : • • Bring 6 quarts water to boil and add 2 tablespoons salt. Place tortelloni in water and boil for 8 to 10 minutes. rolled out to thinnest setting • • 6 tbl Butter . Cut each courgette in half lengthwise and remove (lightly) the seeds. Meanwhile. Serve immediately. Serve hot or cold. In a mixing bowl. Add a mixture of the eggs & Parmesan cheese. 2. Fold into triangles.1/2 cup Grated Parmesan cheese Courgette Ripiene Yield > 4 Keys : Vegetable Italian Italy European Mediterranean Hot Cold Servings Ingredients : 4 x Courgette Salt Pepper 1/2 1 1 1/2 2 4 cup Olive oil lrg White onion chopped fine Method : • • • 1. Place the entire mixture in a pastry bag & squeeze over the courgette. Drain cooked tortelloni carefully and gently place in pan. This recipe yields 4 servings. Season with salt & pepper to taste & bake for 5 min. Stir in the breadcrumbs and rice and let cool for 5 min. Remove the courgette and let cool. Place the olive oil. Add remaining scallions and toss to coat. at 500F. TRATTORIA ROMA WINE: ALBANA DI ROMAGNA cup Breadcrumbs cup Cooked (al dente) rice x tsp Eggs Parmesan cheese Tomato sauce • • Crab Tortelloni with Scallions and Poppy Seeds Yield > 4 Keys : Crab Main Dish Pasta Shellfish Seafood Italian Italy European Mediterranean Ingredients : 1 4 4 1/4 1 lb x x Fresh crab meat Scallions thinly sliced. melt butter with poppy seeds.

cook until heated.1 tbl Poppy seeds Crawfish Fettuccine Yield > 9 Keys : Seafood Pasta Italian Italy European Mediterranean Ingredients : 1/4 1 3/4 1 1/2 1 1/2 1 4 1/4 1 1/2 1/2 cup reduced-calorie stick margarine cup chopped onion cup chopped red bell pepper cup chopped green bell pepper cup chopped green onions x cloves garlic. sautee5 minutes. Yield: 9 servings (serving size: 1-1/2 cups). . • • cup all-purpose flour cup skim milk lb light pasteurized process cheese. Add cheese. minced Method : • Melt margarine in a Dutch oven over medium-high heat. stirring with a whisk. and toss well. cubed (such as velveeta light) 1 1/2 lb cooked peeled crawfish. Add pasta. gradually add milk. stirring until cheese melts. Stir in flour. Add onion and next 4 ingredients. Stir in crawfish and next 3 ingredients.

Stir in flour. layer 1/3 of the noodles. repeat layers twice. (optional) Creamy Broccoli Lasagna Yield > 6 Keys : Pasta Cheese Eggs Italian Italy European Mediterranean Ingredients : 9 1/4 1/4 1/4 2 1 1/4 2 1/2 1 x lasagna noodles. chopped cup flour tsp tbl tbl instant chicken bouillon garlic salt pepper Cook lasagna noodles to desired oneness as directed on package. Gradually add milk. uncooked Method : • cup margarine cup onion. rinse with hot water. Bake at 350F for 25 to 35 min or until thoroughly heated. (1 pound uncooked) fresh parsley sprigs. Stir in cottage cheese. Heat oven to 350F. Let stand 15 min before serving. bouillon.1 1/4 1/4 9 tbl tsp tsp 72%-less-sodium Worcestershire sauce black pepper ground red pepper cup hot cooked fettuccine. broccoli and mushrooms. Add onion. melt margarine in 4 quart saucepan. cook until tender. garlic salt and pepper. • cup milk x 12 oz carton cottage cheese creamed . 1/3 of the sauce about 2 cups. Cook until mixture is smooth and bubbly. In ungreased 13 x9x2 baking dish. Drain. (optional) fresh crawfish. stirring constantly. cooking until mixture boils and thickens. stirring constantly. 1/3 of the Swiss cheese.

Skinless Chicken Breast Italian Salad Dressing Mix (dry in a package) OR Grill Mates Zesty Herb Marinade. Pour over chicken and stir. mayonnaise. Combine water and dry mix. also a dry mix 1/2 1 1 1 cup can x x Water Cream of Chicken Soup (8 oz. milk. Italian seasoning and garlic powder. Pour over chicken and cook on low for 3-4 hours. shredded Creamy Italian Chicken Yield > 1 Keys : Poultry Italian Italy European Mediterranean Ingredients : 4 1 x env -6 Boneless. stir together the yogurt. cover tightly and refrigerate for up to 1 week. Stir in mushrooms.6 2 12 cup broccoli florets. cooked drained jar oz mushrooms.Fat: . Beat Cream cheese and cream chicken soup until well blended.) Jar Mushrooms Method : • Put chicken in bottom of crock pot. To store. • Creamy Italian Herb Dressing Yield > 4 Keys : Salads Herbs Italian Italy European Mediterranean Servings Ingredients : 1/4 1/4 1/4 1/2 1/4 cup Nonfat plain yogurt cup Nonfat mayonnaise cup Skim milk tsp tsp Dried Italian seasoning Garlic powder Method : • • In a small bowl. Serve over rice or pasta. Notes: Makes: 1/2 cup or 4 servings Per 2 tablespoons: Calories: 26 . Cook 1 hour more. sliced drained swiss cheese.) Block Cream Cheese (8 oz.

Creamy Light Fettuccine Alfredo Yield > 1 Keys : Pasta Low Calorie Fat Free Diet Italian Italy European Mediterranean Ingredients : 12 2 4 6 1/4 oz dry fettuccine Method : • cup soy milk x tbl x cloves garlic. Creole Chick Peas with Pasta . Makes 4 servings. toss gently and serve. drain. broccoli. etc. Add steamed veg. Bring to a simmer. Place pasta in a large nonstick sauteepan along with milk and garlic. Continue cooking until cheese melts and sauce thickens. Stir in parsley and black pepper. minced grated soy cheese chopped fresh parsley freshly ground black pepper 2 cup chopped and steamed Cook pasta. Add cheese. • VEG OF CHOICE SUCH AS carrots. peas. stirring frequently.

bay leaf and cayenne pepper and simmer until pasta is done. Beat the flour with half the water to avoid forming lumps. then stir in the tomatoes. add the pasta and cook until done. • • Crepes with Tuna Sauce Yield > 6 Keys : Fish Holiday Italian Italy European Mediterranean Ingredients : 1 1 1 1/2 can can tbl tuna. tilting to spread the crepe evenly.(28 oz) chopped.(to 1/4 tspn) Parsley for garnish Salt to taste Freshly-ground black pepper to taste Method : • • Bring some salted water to a boil. brush bottom with oil. transfer other half to another bowl and top with spicy chick pea mix and minced parsley. onion salt and 1/4 tsp pepper and beat well. rinsed Thyme Bay leaf Cayenne pepper . salt and pepper to taste. conversely add more broth if you want it loose. 2 oz parsley. Pour 2 or 2 1/2 Tbsp of butter in skillet. Add remaining water and mix well. To the remaining portions. Add the onion. Boil down to thicken sauce or.(16 oz) drained.Yield > 4 Keys : Main Dish Pasta Italian Italy European Mediterranean Ingredients : 12 1/4 1/4 1/4 1/4 1 1 oz cup cup cup cup tbl can Corkscrews or wagon wheels Olive oil Chopped onion Chopped green bell pepper Chopped scallion Minced fresh garlic Plum tomatoes . Stir in the garlic and saute a few seconds. fresh. juices reserved 1 1 1 1/2 1 1/8 2 cup pkt can tsp whl tsp tbl Chicken broth .(10 oz) thawed Chick peas . cup flour. Transfer two portions to another saucepan for the children and keep it warm until ready to serve the pasta. Heat a four inch skillet. packed in anchovies. about 10 minutes or according to package directions. When pasta is done transfer half to a warm bowl and top with corn and tomato sauce. bell pepper and scallion and saute for 3 to 4 minutes or until tender. 6 1/2 oz. chopped freshly ground black Method : • Drain oil form tuna and anchovies and finely chop the fish. Add eggs. thyme. unbleached • . and mix well. In a large saucepan heat the olive oil. add chick peas. broth and corn and simmer 5 minutes. italian.(to 2 cups) Frozen corn . Add parsley. Remove bay leaf before serving. This recipe yields 4 servings.

Turn migliaccini onto ungreased baking sheet. as you make them. with a fork seal the open semicircular edge. Spread 1 Tbsp of mixture on each triangle. • cup shredded cheddar cheese oz can crescent rolls cup sour cream tsp tsp oregano rosemary Crespelle with Mushrooms and Truffle Oil . Arrange on top of casserole. Add salt. pepper and tomato sauce.1/2 3 1 cup . Bake at 375 degrees for 25 to 30 minutes or until golden brown. SERVES: 6 Crescent Italiano Bake Yield > 4 Keys : to 6. fold other edge on top. chopped tsp tsp oz salt pepper can tomato sauce Preheat oven to 350 degrees. sliced cup onion. Brown ground beef. mushrooms and onions in a frying pan. slightly beaten onion salt oil • • Cook 3 minutes or until bottom is done but the top is still somewhat moist. Combine the sour cream and herbs. Drain. Place in an ungreased 8 x 12 inch baking pan and sprinkle with cheese. Ingredients : 1 1 1/2 1/2 1/2 8 1 8 1/2 1/2 1/4 lb ground beef Method : • cup mushrooms. Separate the crescent roll dough into 8 triangles. Place 1 Tbsp of tuna mixture off centre on edges. Roll up starting at wide end. Then bake in 450F oven for 5 to 6 minutes. Serves 4 to 6.cold water x tsp eggs.

melt the butter in a separate pan. Place a 6inch non-stick pan over medium-low heat and heat one minute. While milk is heating. Add salt and let stand 20 minutes. Allow to stand 5 minutes outside oven and serve. approximately 5 to 7 minutes. stirring constantly to avoid making lumps. Add 1 teaspoon of butter to hot pan and tilt to coat pan. Butter a baking pan large enough to hold crespelle. about 2 to 3 tablespoons each. but has not yet browned. Add shiitake and porcini and cook until brown and softened over medium heat. Season with salt and remove from heat. Slowly whisk in the butter mixture into the hot milk until it is incorporated. also over low heat until it smells slightly nutty. Lay the crespelle on the counter and divide the mushroom mix evenly among them. Set aside to cool. cook another 30 seconds and remove to plate. Add eggs one at a time beating with a fork until a thin batter is formed. stacking one on top of the other. Flip with spatula. Dot the top of each crespelle with a scant teaspoon of the bechamel. Lay the crespelle into the buttered baking dish overlapping with the point toward the top and the thinner layers facing down. the truffle oil and 1/2 of the bechamel together in a mixing bowl until well mixed. Assembly: Stir the cooled mushroom mix. Fold the crespelle into a half-moon and again into a quarter-moon. Add reserved water from the porcini mushrooms and cook until liquid is just moistening the mushrooms. approximately 3 to 4 minutes. To make bechamel: Heat the milk over low flame until it is steaming hot but not boiling. Continue stirring with whisk until milk thickens to a thin pudding-like consistency. again tilting and turning to coat pan evenly and cook crepe until it is set on bottom about 30 seconds. • • FOR THE SAUCE 2 3 1/2 3 1 cup tbl tbl pch Milk Unsalted butter Flour Salt • • • . Preheat oven to 450 degrees. and cut in half 1 1 1 3 2 oz cup med oz oz Dried porcini mushrooms soaked in Hot water for 10 minutes Spanish onion finely chopped Extra-virgin olive oil White truffle oil To make crespelle: Put flour in a large mixing bowl and slowly drizzle with milk. Bake in oven 15 minutes until the tops are slightly crispy and the bechamel has melted over. This recipe yields 4 servings. Continue cooking crepes until batter is gone. saute onion in olive oil until light brown over medium heat.Yield > 4 Keys : Main Dish Italian Italy European Mediterranean Ingredients : 1 1/2 1 5 1/2 5 cup cup x tsp tbl All-purpose flour Milk Eggs Salt Unsalted butter divided Method : • FOR THE FILLING 16 x Shiitake mushrooms stems removed. Add about 1/3 cup of batter to pan. Drain porcini mushrooms reserving the liquid and roughly chop. In a 12-inch saute pan.

Add wine. • • . Also brown mushrooms. Serve on buns or over French bread. Brown bell pepper.(to 5 lbs) Method : • cup water tsp tsp tsp tsp tsp tsp pkt x salt freshly-ground black pepper oregano onion salt garlic salt basil Good Season salad dressing mix onion (optional) Pour ingredients over beef and cook on LOW all day in a crock pot. Place whole chicken in crockpot. Cook until done. and garlic in oil in skillet. Spoon sauce over chicken. then add to crockpot mixture and cook until slightly thickened and bubbly. add seasonings and vegetables. topping with vegetables from skillet. Shred beef and return to broth for 15 minutes. onion. Add water to cornstarch and salt and stir to a paste. Remove chicken to warmed platter (in 200-degree oven). although you can use canned. if using fresh.Crock Pot Italian Beef Yield > 1 Keys : Crockpot Casserole Beef Main Dish Meats Italian Italy European Mediterranean Ingredients : 4 3 1 1 1 1 1 1 1 1 lb pot roast of beef . • Crockpot Hunter's Chicken Yield > 2 Keys : Crockpot Casserole Poultry Food Italian Italy European Mediterranean Ingredients : 1 1 1 1 1 1 1/2 1/2 1/4 tbl x x x x tsp tsp tsp tsp oil bell peppers sliced onions sliced garlic cloves crushed chicken oregano leaves basil leaves thyme leaves paprika Method : • • * Sliced fresh mushrooms are best.

tomato paste. Preheat oven to 425 F. 2 1/2" wide. CANTINI D'ITALIA BEV: GATTINARA cup Diced whole-milk Mozzarella (about 1 lb. Mix well together. Place the garlic in a deep bowl and add the cheese. Cut 1/6" wide slices and toss to unfold noodles. 2.8 1/2 3 1 oz tomatoes cup wine red tbl tsp cornstarch garlic salt Crostini All'aglio Mozzarella Yield > 6 Keys : Breads Cheese Italian Italy European Mediterranean Servings Ingredients : 12 3 2 1 1/2 1/2 2 slc x Italian bread. olive oil.=2 cups) cup Good quality Italian olive oil cup Unsalted butter. cup Chopped fresh basil leaves tsp Tomato paste Salt and pepper Crusty Fettucine (Pharoah's Wheel) Yield > 1 Keys : Pasta Italian Italy European Mediterranean Servings Ingredients : Pasta. homemade with 4 eggs and 2 1/2 to 3 cups flour 6 qt -Water Method : • • *Anne's note: Butter or margarine may be substituted for the chicken fat as it is used to grease a dish. finely crushed Method : • • • • • 1. thick Cloves garlic. 3. butter. . Serve at once. then spread over each slice of bread. Lay the bread slices on large baking sheets. Roll out the dough not too thin and fold as you would for a jelly roll. Place the bread slices in the hot oven and bake until the cheese melts. and the salt and pepper to taste. room temp. basil.

Season well with salt pepper chilli sauce sugar oregano and basil.3 3 1/2 tbl -Salt • • • cup Meat Sauce (see recipe) cup Beef salami. or till a nice crust is formed on all sides. when boiling resumes. seedless (opt) cup Almonds. Toss quickly to distribute the dressing evenly. Keep the sauce hot without letting it boil. Mix carefully cover and leave for 20 minutes to absorb the flavours. Bake in 350F oven for 1 to 1 1/2 hours.dark. Fry gently until softened. Add the stock let all cook gently for 10minutes longer. (opt) Devilled Scampi Yield > 1 Keys : Seafood Italian Italy European Mediterranean Ingredients : 400 gm frozen scampi thawed juice 1 lemon 1 2 1 2 450 1 1/2 150 40 2 1 x tbl x clv gm tsp tsp ml gm tbl tbl salt pepper chilli sauce sugar olive oil onion chopped garlic crushed tomatoes skinned de seeded and chopped dried oregano dried basil stock butter brandy chopped parsley Method : • • • • • • • • • • • • • • • • to it. Heat the butter in a frying pan. Drain. Add the tomatoes and cook stirring for 10 minutes. Drain the scampi and pat dry on absorbent paper. cook 1 minute. Heat the oil in a saucepan add the onion and the garlic crushed with salt. . well greased with fat. Invert over a serving dish and bring to the table. pickled tongue. diced -OR beef sausage 1/4 1/2 1/2 1/2 cup Chicken fat. Add tagliolini and salt. alternating pasta with a mixture of raisins and nuts. or bone marrow* cup Raisins. Remove from the heat pour over the brandy and set light When the flames have died down arrange the scampi on a warm dish salt slightly and pour over the tomato sauce. Fry until golden brown on all sides about 5 minutes. Drain and cool place in a dish sprinkle with lemon juice pepper and a little chilli sauce. Add the scampi and simmer for 1 minute. utes. Bring some lightly salted water to a boil in a pan. Place in a round oven proof baking dish. make layers.whole (opt) cup Pine nuts.* If using raisins and nuts. and place in a large bowl with meat sauce and diced cold cuts. Scatter with parsley and serve. diced -OR- Bring 6 quarts of water to a boil.

Add salt. celery and onion until wilted. strain sauce. add small amount of water to cover. half of minced garlic. Pour mixture into casserole dish and sprinkle olives over. chopped tbl salt cup pepper. (4 oz. continue cooking until meat is tender. sliced cup chicken. abt. Boil pasta until done. Meat should be covered with vegetables and tomatoes. Cover with foil. diced lb spaghetti • cup celery. bake at 350F. chopped cup cheddar cheese. Remove string from meat. pine nuts and bread crumbs. eggs. Sauteevegetables until a little less crisp. Season both sides with salt and pepper. parsley. broth and pimento. 4 tbls cheese. Brown meat well on all sides. Heat oil in a large skillet. If not. Remove meat. Saute remaining garlic and carrot. Combine prosciutto. of oil/margarine in large saucepan. remove to platter. roll steak jellyroll fashion. Stir in chicken. Drain off excess fat. sliced cup black olives. green. Starting at narrow end. Spread stuffing over meat.Dixie Chickagetti Yield > 1 Keys : Chicken Casseroles Pasta Poultry Italian Italy European Mediterranean Ingredients : oil or margarine 1 1/3 1 1/3 1 2 1 2 2 2 sm jar pimentos. and add to broth. Return meat and vegetables to skillet with remaining 4 tbls cheese.) Method : • • Heat small amt. grated cup chicken broth Doc Severinsen's Braciola Yield > 6 Keys : Beef Meats Italian Italy European Mediterranean Ingredients : 1 1/4 1/2 2 2 4 1/3 x lb cup x sm tbl cup Full cut beef bottom round cut 1/2" thick Prosciutto minced Fresh parsley chopped Hard boiled eggs Cloves garlic minced Grated parmesan cheese Raisins soaked in water to plump 1 1/3 2 sm cup tbl Carrot grated Pine nuts Cooking oil Method : • Flatten meat with mallet to 1/4" thickness. slice and serve with sauce and spaghetti if desired. cooked. undrained tomatoes and Italian seasoning. 10 minutes Add more water or broth if necessary. Return meat and sauce to skillet. • • • . remove to platter. raisins or half of grated carrot. for 30 minutes cup onion. Simmer about 1 hour. Tie with string at 1" intervals or fasten with toothpicks. Add wine to skillet to Deglaze pan drippings. Break spaghetti into small pcs. Sprinkle cheddar cheese over all. cool and remove any fat that comes to surface. and heat to boiling.

Insert one or two slices of jalapeno in each slit. with meatiest portions to the outer edge of utensil. . thyme. Re-cover with plastic wrap. Secure bacon with a toothpick run through each breast. add onion. Grill over indirect heat for 1 to 1 1/2 hours or till done to taste.1 4 1/3 1/2 16 stalk tbl cup tsp oz celery chopped Onions chopped Dry red wine Italian seasoning Italian plum tomatoes Salt & freshly ground pepper Handful of fine bread Dove Breast Italiano Yield > 1 Keys : Dove Main Dish Upland Birds Ingredients : Any number of dove breasts Wishbone Italian salad dressing Garlic salt to taste Freshly-ground black pepper to taste Sliced jalapenos 1 slc bacon per two dove breasts Toothpicks as needed Method : • • Place dove breasts in a zip-seal plastic bag. Season breasts to taste with garlic salt and black pepper. microwave at HIGH (100% power) 5 minutes then at MEDIUM-HIGH (70% power) 12 minutes per pound. Cover with plastic wrap. microwave at high (100% power) 5 minutes. • • Drumsticks Little Italy Style Yield > 4 Keys : Microwave Chicken Poultry Italian Italy European Mediterranean Ingredients : 1 3/4 1 1/2 1 cup cup cup cup med chopped. Test for doneness after standing. chopped Method : • In a 3 quart microwave-safe utensil combine tomatoes and rice. Halfway through cooking time stir and turn drumsticks over. canned tomatoes long grain rice chicken broth dry white wine onion. Arrange drumsticks over top of mixture. Stir in broth and wine. garlic. cover with Italian dressing and marinate for three to four hours. Let stand. Re-cover and complete the cooking. covered 10 minutes before serving. Remove breasts and use a sharp knife to slit the breast along the bone that runs the length of the breast. Wrap each breast with half a slice of bacon. and mix well.

then keep in a jar and eat as a spread. let the milk evaporate till it gets very thick in the pan you are cooking. and talking about this bring me good memories. I am from Latin America. crushed dried thyme roaster drumsticks Salt and ground pepper to taste juices should run clear with no hint of pink when drumstick is pierced. stirr well and keep stirring constantly. so that it doesn't stick on the bottom of the pam. Then coat a a square pan with butter.1 1/2 5 lrg tsp x clove garlic. Add parsley to rice mixture for garnish.. Sometimes I add peanuts or cinamon for a variation.. don't let it get too thick while you cooking it. fresh Dulce De Leche Yield > 10 Keys : Desserts Italian Italy European Mediterranean Servings Ingredients : 1 8 gal milk. The milk will evaporate and the color will change to yellowish. For a soft dulce de leche. Season with salt and pepper. For a hard dulce de leche. 2 tbl or more minced. spread the contents on it & put it in the oven to dry for a few minutes. . It is really delicious.. cup Sugar Method : • • • • • First boil the milk on medium heat Add the sugar.

about 2 • . Remove eels and add chilis. and cut into julienne 8 1/2 1/2 oz Chacoli. Heat oil in an earthenware cazuela (or casserole) until smoking and brown eel pieces. Gently squeeze out the excess liquid. Add the eggplant slices in small batches and fry. • cup Fresh bread crumbs cup Finely-chopped parsley Salt to taste Freshly-ground black pepper to taste Eggplant in the Style of Modugno (Melanzane a Yield > 8 Keys : Vegetarian Italian Italy European Mediterranean Hot Room Servings Ingredients : 1 lrg Eggplant (about 2 lbs). and cut into 1/4" rounds 3 3 2 tbl x x Toasted pine nuts Garlic cloves thinly sliced Red bell peppers roasted. eel pieces and wine and bring to boil. But you need to keep an eye on the pan. Lower heat and simmer for 20 minutes. Eels. heat the olive oil over moderately high heat to 375F or until a small bread cube browns in about 1 minute. Set aside to drain for at least 1-1/2 hours.• Enjoy! It ready when it changes the color from white to yellowish It is very very simple. Sliced lengthwise 1/4-inch Thick 1 tbl Salt Method : • 1. peeled. seeded. until golden and cooked through. Add bread crumbs and parsley and season with salt and pepper. Add red bell peppers. sprinkling each layer with the salt. San Sebastian Style Yield > 4 Keys : Fish Ocean Main Dish Seafood Italian Italy European Mediterranean Ingredients : 2 4 6 4 lb tbl tbl x Fresh eels Flour Extra-virgin olive oil Chilis choriceros or ancho chilis stemmed. Layer the eggplant slices in a colander. 2. Serve in cooking vessel. or other dry white wine Method : • Cut eels into 2-inch pieces and roll in flour. This recipe yields 4 servings as a main course. Pat dry with paper towels. pine nuts and garlic and cook until garlic turns light golden brown. In a large skillet. turning once.

Preheat the oven to 375F. Serve at room temperature to enjoy their fullest flavor. Spoon 3/4 c. • • Remove with a slotted spoon and drain on paper towels. In a medium bowl. Marinara Sauce over the eggplant rolls and sprinkle the reserved 2 Tablespoons Parmesan on top. These eggplant rolls are from Apulia. Spoon the remaining 1/4 c. cup Chopped parsley cup Grated mozzarella cheese (8 oz. of the Marinara Sauce into a nonreactive 8-by-12-inch baking pan. Spread about 1 Tablespoon of the mozzarella mixture on each slice of eggplant. combine the bread crumbs. 3. 4. the region that forms the heel of the Italian boot. Serve hot or at room temperature.) Freshly ground pepper • 1 cup Marinara Sauce Escarole-Sausage Soup Yield > 4 Keys : Italian Italy European Mediterranean Servings Ingredients : Method : • Cook Time: Cholesterol per serving: 65 In Dutch oven over medium-high .) Bake until the mixture bubbles and the cheese is melted. mozzarella and all but 2 Tablespoons of the Parmesan.2 1/4 2 1/2 1 3/4 cup Olive oil cup Dry bread crumbs tsp Minced garlic (3 medium Cloves) minutes per side. roll up and place seam side down in the pan. Stir in the egg and season with salt and pepper. garlic. They make a wonderful antipasto or a delicious luncheon dish. (This dish can be prepared to this point several hours ahead and kept covered at room temperature.) • 1/2 cup Freshly grated Parmesan Cheese (2 oz. parsley. about 20 minutes.

chopped Basil Orsegano Salt Pepper Escarole -. pepperoncini. beat the egg with the water.peeled and cube Tomatoes -. On half of each round. forming a crescent shape. shredded lb oz x prosciutto. Serve immediately.thawed . Chilled. Re-warm to desired temperature in a microwave oven prior to serving. Brush 2 large baking sheets with olive oil (preferably that drained from the tomatoes) or salad oil. simmer 5 minutes. or until golden brown. chopped or 2 teaspoons dried loaves frozen bread dough . In a large bowl. Press or decoratively pinch edges to seal. roll each piece into a 7-inch round. reduce heat. then fold empty half of dough round over the filling. olives. saute 1 minute. remove with slotted spoon to paper towels to drain. Exquisite Calzones Yield > 6 Keys : Sandwiches Italian Italy European Mediterranean Ingredients : 15 1 1 1/4 2 1/4 10 1/3 2 2 1 oz ricotta cheese Method : • cup provolone cheese. Place 3 calzones on each baking sheet.chopped Garlic -.minced Celery ribs -.. . In a small howl. Add onion to Dutch oven. drained and chopped tbl x lrg fresh basil. (1 pound each) egg When piping hot. Add garlic. prosciutto. then wrap and refrigerate. Divide each loaf of bread dough into 3 pieces. place a heaping 1/2 cup of the ricotta mixture and spread it to within 1/2 inch of the edge. these make delicious mid-winter supper fare. Serve sprinkled with cheese.trimmed and Torn Parmesan cheese -grated heat brown sausage in oil. tomatoes and basil. cover and simmer 40 minutes. shredded cup fontina cheese. set aside. chopped sliced olives. and fontina cheeses.3/4 1 1 1 2 2 1 3 3 1/2 1 1/2 1/2 1/2 1/4 1 lb tbl x cl med lrg can cup cup tbl tsp tsp tsp tsp lb Hot italian sausages -.cut Oil Onion. On a floured surface. they travel well to a summer picnic. stemmed + chopped cup sun-dried tomatoes. provolone. large -. Bring to boil.16oz cut up Water Chicken broth Parsley -.with leaves Potatoes -. Add sausage and remaining ingredients except escarole and cheese. Add escarole. set aside. drained pepperoncini. Brush the mixture over the edges of dough rounds. or cool. combine ricotta. brush each calzone with oil and bake in a 400 oven for 30 to 35 minutes. saute until tender.

peeled Pepper Fagiolini Verdi Al Pomodoro (Green Beans with Tomatoes) Yield > 6 Keys : Italian Italy European Mediterranean Ingredients : 2 4 2 1 lb tbl x lb green beans olive oil cloves garlic. chopped tsp lb tbl can x tsp Salt Large bow tie macaroni Olive oil Tomato paste Garlic cloves. stirring frequently. Add tomatoes and garlic to pot with onions and paste. When the beans are barely tender. peeled Method : • Rinse and trim the beans. Heat the oil in a large saucepan and sauet the garlic until golden. drain and reserve. Cook in just enough lightly salted boiling water to cover. reduce heat and simmer gently until the beans are tender and the sauce has thickened slightly. Add meat to sauce and simmer slowly for 3 hours. then discard it. Carve roast into thin slices and serve with bow ties and sauce. remove garlic cloves. • cup Fresh basil. Put plum tomatoes in blender for a few seconds. Stir in the beans. In separate pan.1 tbl water salad oil. brown eye round on all sides in a small amount of oil. Bring to a rapid simmer and cook. diced Eye round roast Italian plum tomatoes Method : • Saute diced onions for about 20 minutes in olive oil until translucent and soft. for 10 minutes. or olive oil drained from tomatoes Eye Round Roast Beef with Onion Sauce Yield > 10 Keys : Beef Main Dish Meats Italian Italy European Mediterranean Servings Ingredients : 3 6 2 1/4 1 2 4 1 2 1/2 lb lb can Onions. The large quantity of onions make this a sweet. Add tomato paste and cook for 2-3 minutes. Add the olives just in time for them to heat through before serving. delicious sauce. slightly mashed chopped tomatoes. Add the tomatoes. . sage and salt and pepper to taste.

toss gently. minced italian-style stewed tomatoes. (1 can) undrained and chopped 8 cup hot cooked farfalle (4 cups uncooked bow-tie pasta) . stir well. (3/4 cup) Method : • • Combine first 7 ingredients in a large bowl. cup chopped fresh cilantro tsp tsp tsp x oz olive oil salt pepper cloves garlic. Farfalle with Cilantro Salsa Yield > 8 Keys : Pasta Herbs Italian Italy European Mediterranean Ingredients : 3 1/4 1 1/2 1/4 1/8 2 14 1/2 oz crumbled feta cheese.salt and pepper 6 x black olives. Add pasta. Yield: 8 servings (serving size: 1 cup). chopped or sliced • Serves 6-8.

Fast Focaccia Yield > 1 Keys : Breads Italian Italy European Mediterranean Warm Servings Ingredients : 3 1 1 1/2 1/4 1/4 1 6 cup Bisquick tsp tsp tsp tsp tsp Sage. olive oil in the bottom of a 9 x 13 inch baking pan. dried. Spread 2 Tbs. dried. dried. dried. crumbled Basil. Serve warm. Add milk and stir to blend well. • cup Milk tbl Olive oil TOPPING 1/2 1/8 1/2 tsp tsp tsp Thyme.crumbled Oregano. crumbled . Sprinkle the TOPPING seasonings over. olive oil over top and spread gently with fingers so that the whole top is covered. In large bowl combine the seasonings with the bisquick. Pour into pan and spread with floured fingers to edges of pan. Drizzle remaining 4 Tbs. crumbled Garlic powder Oregano. . crumbled Red pepper flakes Garlic powder Method : • Preheat oven to 400. Bake for 25 minutes or until a nice golden brown. dried.

running water until water runs clear. Cover. Chop and reserve for garnish.Fennel Gratin with Robiola Yield > 4 Keys : Side Dish Herbs Italian Italy European Mediterranean Ingredients : 2 1 4 8 2 x Fennel bulbs trimmed of stalks Method : • cup Bechamel Sauce see * Note oz oz oz Fontina cheese grated Robiola cheese Fresh bread crumbs lightly toasted under a broiler Salt to taste Freshly-ground black pepper to taste Preheat oven to 450 degrees. Remove wispy fennel leaves. Heat oil in a medium saucepan over moderate heat. Finely dice. uncovered. 8 to 10 minutes. until robiola is hot and soft and crumbs have melted in. salt. and bring to a boil. turn heat to high. Bring 4 quarts water to boil and add 2 tablespoons salt. reduce to a simmer. with cover on. Allow to stand 3 minutes before serving. Continue to cook over high heat until liquid is reduced by half. Remove from oven. Butter 4 small round (4-inch diameter) earthenware gratin or shallow sauce dishes. Drain and reserve. Cook. Add Pernod. Place 2-ounce dollop or square of robiola in center of each dish. and pepper. for 5 minutes. and cook 5 minutes. Mix tepid fennel with Bechamel Sauce and fontina and mix well. Drain in a colander over sink and set aside until cool enough to handle. Remove from heat and let sit. This recipe yields 4 servings. Add chopped fennel bulbs and stalks. sprinkle bread crumbs over robiola and place in oven 5 to 6 more minutes. Add reserved rice and chicken stock. Place in boiling water and blanche until very tender. Divide evenly among 4 gratin dishes and pat down with back of spoon. Cut bulbs in half and slice thinly across width. discarding hard cores. until soft. • • • Fenneled Rice Pilaf Yield > 4 Keys : Side Dish Rice Italian Italy European Mediterranean Ingredients : 1 1/2 1 2 1 1/2 1/4 cup Medium-grain white rice x tbl tsp tsp Fennel bulb .(to 2) Olive oil Salt Freshly-ground black pepper Method : • • • Place rice in a bowl and rinse under cold. cup Pernod . Halve fennel bulbs and cut into 1/4-inch thick slices. Bake in top half of oven for 25 minutes until bubbling and hot. and light alcohol with a match. Remove.

Place over a moderate heat and mash the cheese to a creamy sauce.2 cup Chicken stock or canned broth • • Stir in reserved fennel leaves. and serve warm. Drain thoroughly. Fettuccine Al Gorgonzola Yield > 4 Keys : Pasta Cheese Italian Italy European Mediterranean Ingredients : 375 1 25 5 125 120 25 12 gm x gm tbl gm ml gm tbl fettuccini salt and pepper butter milk Gorgonzola cheese diced double cream grated Parmesan cheese chopped basil (optional) Method : • • • • • • • • Cook the pasta in boiling salted water until al dente. Serves 4 Fettuccine Alfredo with Salmon . Meanwhile put the butter milk and Gorgonzola cheese into a flameproof casserole. This recipe yields 4 to 6 servings. Toss until the pasta is coated then serve immediately with extra Parmesan cheese. Add the cream and salt and pepper to taste and heat to simmering point. Stir in the pasta Parmesan cheese and basil if using.

and toss well. Pour over pasta.Yield > 6 Keys : Pasta Fish Main Dish Seafood Italian Italy European Mediterranean Ingredients : 1 x salmon fillet. minced all-purpose flour Method : • Place salmon. Add flour. Flake salmon into bite-size pieces. cook 1 minute. and keep warm. add garlic. • • cup skim milk cup grated fresh parmesan cheese. divided cup hot cooked spinach fettuccine cooked without salt or fat • • . (1-pound) vegetable cooking spray 1/8 2 3 2 2 3/4 6 tsp tbl x tbl freshly ground pepper reduced-calorie margarine cloves garlic. on a broiler rack coated with cooking spray. stirring constantly. Add 1/2 cup plus 2 tablespoons cheese. place rack on a broiler pan. Melt margarine in a medium saucepan over medium heat. stirring constantly. stir until cheese melts. skin side down. Sprinkle with pepper. Cook an additional 8 minutes or until slightly thickened and bubbly. Gradually add milk. set aside. Top with salmon. sprinkle with remaining 2 tablespoons cheese. Yield: 6 servings (serving size: 1 cup pasta and 2 ounces salmon). and sautee1 minute. stirring constantly with a wire whisk. Broil 5-1/2 inches from heat 11 minutes or until salmon flakes easily when tested with a fork.

softened egg yolk Method : • cup heavy cream cup freshly grated parmesan cheese 1 1 tbl lb salt fresh fettuccine salt and pepper 1.Fettuccine Alla Romana Yield > 4 Keys : Pasta Italian Italy European Mediterranean Ingredients : 1/2 1 1/4 1/2 lb x butter. and cook for about 7 min. a few tablespoons at a time. add salt and very gently drop in the Fettuccine. Add grated cheese. or until tender. toss very gently and season generously with salt and pepper. beating after each addition. bring approximately 8 quarts of water to boil. Add the creamed butter and cheese immediately. Stir with a wooden spoon for a few moments to separate the noodles. Drain the fettuccine into a colander and place in a large heated serving bowl. beating constantly. Fettuccine Primavera . Beat butter until light and fluffy. The pasta should be al dente. Slowly add the egg yolk and cream. In a large pan.utes.

Add carrots. cauliflower. grated lb fettuccine * Blanch carrots. broccoli. Add the stock and seasoning. broccoli. Fry all together stirring for 5 minutes. Remove and plunge into ice water. In a nonstick skillet over medium heat. Drain and reserve. Sprinkle with parsley and serve the grated cheese separately. sliced cup snow peas. sliced Method : • cup broccoli florets cup cauliflower florets cup zucchini. Cook for a further 15 minutes then add the tomatoes and macaroni and cook for 5 minutes more or until the rice is tender. dried black pepper 1/4 1/2 1/3 cup chicken stock. and cauliflower by immersing in boiling water for about 1 minute. ends trimmed tsp tsp margarine basil. • Florentine Minestrone Yield > 1 Keys : Italian Italy European Mediterranean Ingredients : 2 25 2 2 300 600 1/4 350 1 450 tbl gm x x gm x x gm sm gm olive oil streaky bacon diced onions chopped leeks sliced carrots diced gturnips diced celeriac root (optional) diced Savoy cabbage thinly sliced potato diced tomatoes skinned de seeded and chopped I. Stir in chicken stock and parmesan. Add to the soup. Serve immediately. . * Meanwhile cook fettuccine until al dente and drain. (no fat) cup parmesan cheese. basil and pepper to taste. Cook over a medium heat for 20 minutes. Add the rice and diced potato to the soup. Meanwhile cook the macaroni in plenty of boiling salted water for 10 minutes drain. Divide among serving plates and top with vegetable-cheese mixture. sauteezucchini and snow peas in margarine until crisptender. Crush the garlic with salt.5 litres stock 1 1 x clv salt pepper garlic Method : • • • • • • • • • • • Heat the oil in a soup pan and fry the bacon gently for 2 minutes. Add the prepared vegetables except for the potato and tomatoes. about 3-4 minutes.Yield > 4 Keys : Pasta Vegetarian Italian Italy European Mediterranean Ingredients : 2 1 1 1 1/3 4 1 x carrots.

drizzle with olive oil and sprinkle with salt. This recipe yields 4 servings. poke indentions across entire surface. Bake 10 to 15 minutes until golden-brown on top and bottom. but form dough into large rectangle. Using a rolling pin or your hands. Sprinkle with both cheeses. Using finger tips. • .40 40 1 50 gm gm tbl gm macaroni rice washed and drained chopped parsley grated Parmesan cheese Focaccia Al Formaggio Yield > 4 Keys : Breads Rolls Italian Italy European Mediterranean Ingredients : 1 1 1 1/4 1 x recipe Pizza Bread see * Note Method : • cup Grated Pecorino-Romano cheese cup Grated Parmesan cheese cup Extra-virgin olive oil tbl Sea salt Follow instructions for 1 large pizza. flatten dough to fit in your cookie sheet.

2 tablespoons olive oil.Focaccia with Parmesan Yield > 4 Keys : Cheese Italian Italy European Mediterranean Ingredients : 1 1 1 1/4 2 3/4 6 1/2 4 1/2 1 1 pkt tsp yeast. 6. Oil a large bowl. 3. Bake in a preheated 475-degree oven for 20 minutes or until golden brown. 4. about 110F. crushed cornmeal salt. not instant sugar Method : • • • 1. Use the tips of your fingers to make dimples in the dough. Parmesan cheese and rosemary. Divide the dough into 4 parts and roll each into a circle about 7 inches in diameter. Place on the baking sheet. Into the yeast mixture add the remaining 1/2 cup warm water. cover loosely and let rise in a warm place until doubled in size. Sprinkle a baking sheet with the cornmeal. Put the dough into the bowl. Cover with plastic wrap and let this sponge proof in a warm place until tripled in volume and very bubbly. coarse black pepper • • • • . 5. Set aside for 15 minutes until very foamy. cup warm water cup bread flour tbl tsp tbl tsp tbl tsp olive oil salt grated parmesan cheese dried rosemary. about 1-1/2 hours. about 10 minutes. Stir 1 cup flour into the yeast. Knead on a lightly floured surface until smooth and elastic. Spoon a tablespoon of olive oil on each bread piece and sprinkle with the coarse salt and pepper. 1/2 teaspoon regular salt. 2. about 3 hours. Dissolve the yeast and sugar in 3/4 cup warm water. Add enough of the remaining flour to form a soft and workable dough.

May be used as a hearty hot dip or as a main dish served with a salad after a game or theater. cook beef until crumbly. cheddar and mozzarella cheeses. pour off excess fat. • Fonduta . Add dissolved cornstarch. Dissolve cornstarch in wine. Heat on high for 10 to 15 minutes. combine beef with dry spaghetti sauce mix. Turn control to high. Cover and cook on low 2 hours. tomato sauce.Fondue Italiano Yield > 7 Keys : Beef Meats Servings Ingredients : 1 1 lb env Lean ground beef spaghetti sauce Mix 15 1 oz lb Cans tomato sauce Sharp cheddar cheese -Shredded 8 oz Mozzarella cheese -Shredded 2 1/2 tbl cup Cornstarch Dry red wine Method : • In skillet or slow-cooking pot with browning unit. In slow-cooking pot. Dip chunks of Italian bread into fondue while keeping mixture hot in slow-cooking pot.

• • Fried Sage Leaves Yield > 6 Keys : Vegetable Herbs Italian Italy European Mediterranean Servings Ingredients : 1 1 cup Clarified butter bn sage leaves. without allowing to boil. cream and cheese in a pot and allow to stand at room temperature for 2 hours. When all the cheese has been added. over medium heat. bring to a boil and serve in shallow bowls over toasted bread. The following day. Season with white pepper and shave white truffles over top of pot. Place butter in a fondue pan and. whisk in cheese and milk mixture. This recipe yields 4 servings. one at time. Sprinkle with Parmigiano table-side. remove from heat and whisk in yolks. a tablespoon at a time. stems tied together with rubber band Method : .Yield > 4 Keys : Appetizers Sauces Italian Italy European Mediterranean Ingredients : 1/2 1/2 1/2 4 4 1/2 cup cup lb tbl x tsp Milk Heavy cream Fontina cheese shredded Butter Egg yolks Freshly-ground white pepper Crusty bread cut in 1/2" chunks 1 med White truffle Method : • Place milk. Dip in bread and enjoy.

Reduce the heat to medium-low. Cook over medium-low heat for 15 minutes. In a bowl. The leaves will remain crisp if kept warm. When butter quivers & is on verge of smoking. Sauteethe prosciutto. beat the eggs . chopped fine locatelli cheese. Heat 1/4-inch Clarified Butter over a high flame in small saute pan. Pour the egg mixture over the sauted items in skilet. holding sage by stems. Fry sage for 1-2 minutes. Slide the frittata out of the sk illet and onto a serving dish. Sauteeanother minute. Remove from stove top burner and place skillet under broiler until brown on top. sliced Heat the roasted garlic butter in a medium size oven proof skillet over medium heat. • Gamberi in Padella (Garlicky Pan- Roasted Shrimp) Yield > 4 Keys : Antipasto Seafood Italian Italy European Mediterranean Servings . julienned Method : • cup fried cubed potatoes tbl tbl tbl lrg tbl fresh parsley. Garnish with sliced wine cured Italian black olives. and Locatelli cheese together. UPSTAIRS AT THE PUDDING HOLYOKE ST. plunge leaves into pan. & cut off stems. beaten wine cured Italian black olives. Add the cooked potatoes.. & can be reheated in a low oven. water. CAMBRIDGE ACCOMPANIES MUSCOVY DUCK Frittata William Yield > 2 Keys : Eggs Italian Italy European Mediterranean Ingredients : 1 3 3 1/2 1/2 3 1 4 1 tbl slc slc land of lakes roasted garlic butter prosciutto. grated water eggs. Transfer sage to paper towels to drain. julienned sopresso salami. or until leaves are crisp & dark green. The leaves should fan out. salami and parsley for a minute or two.• • • • • 1.

to the sauteed shrimp in the skillet. to taste Dry white wine Fresh Italian parsley. add the sea salt and the butterflied shrimp. healthy living experience Here is one of the most popular ways for cooking shrimp in Italy and throughout the Mediterranean. chopped Method : • Remove the dark intestinal veins from the shrimp. about two minutes. Place with red and green bell peppers. This recipe yields 4 servings. warm the olive oil. until they are opaque. In a large skillet over medium heat. • . to taste Salt. Add the garlic and hot pepper and sautee gently until the garlic softens but is not browned. dried. peeled Sea salt Olive oil Cloves garlic.) Drain and dry thoroughly with a cotton kitchen towel. Season with salt and pepper. so each can be opened flat like a book. finely chopped Red pepper flakes Or 1 1/4 2 1 whl tsp tbl tbl hot peppers. then add the wine and proceed with the recipe. garlic. Add water and ice and blend until ice breaks down completely. peeled.Ingredients : 1/2 2 1/4 2 1 lb tsp cup x pch Large shrimp. or two canned plum tomatoes. stir oranges and hard-boiled eggs through gently. tomatoes. and roughly chopped 3 3 lrg x Vine ripe tomatoes . • • • • • Gazpacho Cordobes Yield > 4 Keys : Appetizers Soups Stews Italian Italy European Mediterranean Cold Ingredients : 8 2 slc lrg Baguette or French bread (1" thick) Red bell peppers seeded. Fill a bowl with ice water. (Removing their shells robs the shrimp of some of their natural flavor. Stir to mix. about two minutes on each side. seeded and coarsely chopped. turning once. As you do. and let stand for 15 minutes to bring out some of the briny flavor of the shellfish. Variation with tomato: Add 1 small ripe tomato. olive oil and vinegar into a food processor and blend until smooth. Cut remaining bread into 1/2-inch cubes and toast until golden brown. and roughly chopped 1 lrg Green bell pepper seeded. Sautee. placing them opened flat on the bottom of the pan so they do not curl too much. if using. Add the wine. make each cut deep enough to butterfly the shrimp. Good Italian or French bread should always be served with this dish for sopping up the garlicky sauce. Serve soup cold with croutons on side. seeded and coarsely chopped. Remove and discard the whole peppers. stir and cook for an additional 30 seconds to allow alcohol to evaporate. Add the shrimp.(abt 1 1/2 lbs) Garlic cloves peeled Method : • Remove crusts from bread and tear 5 of the slices into 1/2-inch pieces. Sprinkle with parsley and serve immediately.

add ground beef. Add spinach. Yield: 4-5 servings • cup Dry white wine pkt Frozen spinach. stirring frequently until thawed out and cooked. segmented Hard-boiled eggs finely chopped Giacomo's Special Yield > 1 Servings Keys : Beef Brunch Eggs Meats Italian Italy European Mediterranean Ingredients : 1 2 1 1 sm tbl tbl lb Onion. Blend cheese in well. Add wine. ground Salt. Mix in eggs a few minutes before serving. pressed Method : • Saute onion slightly with oil and butter. chopped . pepper.1/4 4 4 1/2 cup tbl cup cup Olive oil Sherry vinegar Cold water Crushed ice Salt to taste Freshly-ground black pepper to taste 2 2 med x Sevillano oranges peeled. pepper. then add garlic and saute lightly. and garlic salt over meat while browning. Sprinkle salt. then add mushrooms. chopped Olive oil Butter Beef. garlic salt to taste 1 1/4 1 x Clove garlic.

sliced Links italian sausage. keep warm. Add 4 ounces oil. Grill each side 2 to 3 minutes over high heat until done.3 1 1 tbl can x Parmesan cheese. Stir well to coat with sauce and serve immediately. STEP THREE: Season fish with salt. and cook 5 to 10 minutes until lightly caramelized. Keep warm. Put gorgazola into bowl with butter and a pinch of pepper and blend until creamy with a wooden spoon. until very hot. Toss in onions. Add gnocchi carefully to boiling water. Place bed • . then drain. Grouper Saor Yield > 4 Keys : Fish Italian Italy European Mediterranean Ingredients : 4 6 1 1 4 oz lrg pch pch oz virgin olive oil onions. sliced salt. Season with salt and pepper. cup whipping cream. When they come to surface. STEP TWO: Heat sauteepan on high heat. Stir in parmesan and heated cream. crumbled with beef Gnocchi Al Gorgonzola (Sauce) Yield > 4 Keys : Pasta Cheese Sauces Potatoes Tubers Root Vegetable Italian Italy European Mediterranean Ingredients : 1/4 cup crumbled mild gorganzola cheese 1/2 3 1/4 cup butter tbl grated parmesan cheese Method : • Bring a pan of saltd water to a boil and warm a bowl. and oil. stirring quickly so they don't burn. pepper. to taste golden seedless raisins. warm pepper Prepare gnocchi according to gnocchi recipe. to taste black pepper. soaked and drained Method : • • STEP ONE: Soak golden raisins in water until plump. remove with a slotted spoon and transfer to bowl with the sauce. heat until smoking. Add raisins and vinegars and cook on low heat until all vinegar is absorbed into the onions. Stir and cook briskly. grated (4 0z) mushrooms (optional). Set aside.

Whisking constantly. place mustard. to sauteethe fish of onions on serving platter.12 4 24 oz oz oz red wine vinegar balsamic vinegar grouper fillets. escarole and cool beans and toss well to coat. Season with salt and pepper. . and garnish with pine nuts. chopped (garnish) additional virgin olive oil. 2 1 2 oz tbl oz pine nuts. cut in 6-oz portions salt and pepper. vinegar and mint leaves. In another mixing bowl. toss again and serve. Lower heat and simmer 30 to 40 minutes until tender. top with fish. to taste virgin olive oil. Add ham. chives. toasted (garnish) fresh chives. add olive oil in a thin stream until all is emulsified. Drain and place in a mixing bowl to cool. (garnish) Habas a La Catalana Yield > 6 Keys : Salads Dressings Italian Italy European Mediterranean Ingredients : 1 1 4 2 cup Dry white lima beans (habas) soaked overnight tbl tbl tbl Dijon mustard Sherry vinegar Chopped fresh mint leaves Method : • • Place beans in new water and bring to a boil. and additional olive oil.

top with hot linguine. cinnamon. in strips cup snipped parsley tbl oz oz Dijon mustard. ham. thyme. broth and milk. (6 to 8) chopped fresh spinach Hazelnut (or Almond) Biscotti Yield > 1 Keys : Nuts Italian Italy European Mediterranean Ingredients : 1 cup sugar Method : • In a mixer blend together butter. . Cook until thick. Stir constantly. When tender. Add eggs one at a time until mixture is light and fluffy. Stir in cooked linguine.1/2 4 3 cup Extra-virgin olive oil oz Jamon Serrano or Jambon de Bayonne cut 1/16" julienne • This recipe yields 6 servings. Place 8 ounces of fresh spinach on plates. Remove from skillet. • cup milk cup cooked ham. parsley and Dijon mustard. Reserve. cup Finely-shredded escarole Salt to taste Freshly-ground black pepper to taste Ham Linguine Florentine Yield > 6 Keys : Pasta Ham Pork Main Mushrooms Nuts Onions Meats Italian Italy European Mediterranean Ingredients : 1/2 1 1/2 3/4 3 3 3 3/4 1 3/4 1 1/2 1/2 2 6 8 cup slivered almonds cup mushrooms. Sprinkle with rest of almonds. Stir in nuts. Stir in 1/4 cup of almonds. sugar. vanilla and salt. In small skillet cook mushrooms and onions in margarine and oil. brown almonds over medium heat for 5 minutes until golden. (2 to 3) cooked linguine. Cook and stir for 1 minute more. sliced cup chopped onion tbl tbl tbl tsp x margarine oil flour dry thyme 13 ounce can beef broth Method : • In heavy 12" skillet. add flour.

Chill at least 2 to 3 hours. cup almonds or hazelnuts coarse chop cup flour tsp baking powder powdered sugar Hearty Italian Medley Yield > 8 Keys : Main Dish Italian Italy European Mediterranean Hot Ingredients : 1 lb hot Italian sausage casing removed. bell pepper and water. Cut loaves in 1 inch diagonal slices. Store in an air tight container. Cover. eggplant. Stir into sugar mixture. reduce heat to low. Cook 5 minutes or until heated through. Add zucchini. Bake at 350 for 25 minutes. cut into bite-size pieces 1 3 1 1 1/4 2 3 4 x x x x onion chopped zucchini cut 1" slices eggplant coarsely chopped Dole Green Bell Pepper coarsely chopped Method : • Cook sausage and onion in large skillet or Dutch oven until sausage is browned. (or 3 tsp) vanilla extract coarse salt eggs • • • Sift together four and baking powder. Shape dough into loaves about 1 inch thick. Serve over hot cooked noodles. 2 inches wide and as long as your greased cookie sheet. Lay slices cut side down on a cookie sheet and return to oven for 5 to 10 minutes until lightly toasted. cook 10 minutes or until vegetables are tender. These will last a long time if you can keep from eating them. Remove from oven and let cool. Stir marinara sauce and pineapple into skillet.1/2 2 2 1 3 1 2 3/4 2 cup unsalted butter melted tsp tbl tsp x ground cinnamon. This recipe yields 8 servings. • • cup water cup prepared marinara sauce cup chunks Dole Fresh Pineapple cup hot cooked noodles Hot Tuna and Pasta Salad Yield > 1 Keys : Fish Salad Italian Italy European Mediterranean Warm Ingredients : Method : . Sprinkle with powdered sugar.

Whisk in 1/2 cup olive oil and rosemary leaves and mix well. Cook broccoli per directions. Combine mayonnaise. This recipe yields 4 servings. tuna. paying careful attention not to form lumps. Toss with hot macaroni. Allow to stand 2 hours. Spread bottom and sides of a 14-inch by 10-inch brownie pan with remaining oil and pour in batter. soy sauce. cup carrots. toast. sliced and cooked tsp tsp tsp soy sauce ginger basil In Farinata Yield > 4 Keys : Side Dish Italian Italy European Mediterranean Warm Room Ingredients : 2 1/2 2 2 1/2 2 2 2 cup Tepid water tsp Salt Method : • • Preheat oven to 375 degrees. cut into wedges and dust with black pepper. broccoli and carrots.(1 lb loaf:) Method : • Minestrone and vegetable soup taste even better with this spicy. Place in oven and cook until edges are golden brown. about 30 to 35 minutes. Serve warm or at room temperature. Mix and serve warm. Place water and salt in a large mixing bowl. crunchy bread. lemon juice. mustard. add the chick pea flour in a thin stream. thawed • Cook pasta per directions.1/2 1/4 1 1 1/2 10 2 2 1/8 1/8 cup mayonnaise cup lemon juice tbl lrg lb oz dijon mustard salad white tuna mediuxm shell macaroni frozen chopped broccoli. until all is blended. ginger and basil in a bowl. Remove. Whisking the water constantly. cut into fingers. Toast slices and use as a base for eggs Benedict or rub with olive oil. . Loaf: .and it can make a fried egg sandwich a whole new experience. cup Chick pea flour cup Olive oil plus tbl tbl tbl Olive oil Finely-chopped rosemary leaves Freshly-ground black pepper • • Italian Cracked Wheat and Pepper Bread Yield > 16 Keys : Breads Machine Bread Bakers International Italian Italy European Mediterranean Italian Ingredients : 1 1/2 Lb. and you will have a rustic. portable hors d'oeuvre.

Garnish pasta with parsley. and white wine until cooked. heavy cream and Parmesan cheese and cook for 1 minute. This recipe yields 1 serving.2 1/2 3/4 1 1/2 3 3/4 1 1/2 1 1/2 cup Bread Flour (1 2/3 C) cup Cracked Wheat (1/2 C) tbl tbl tsp tsp tbl Sugar (1 T) Wheat Germ T) Black Pepper coarsely cracked. pine nuts. bell peppers. Place the cooked pasta in the center of the plate. Let the loaf cool before slicing. Italian Roast Beef . approximately 2 to 3 minutes. Stand the 6 shrimp around the pasta and top with the garlic/pesto sauce. Italian Pesto and Garlic Shrimp Yield > 1 Keys : Main Dish Pasta Seafood Shellfish Italian Italy European Mediterranean Ingredients : 2 6 2 1 1 3 2 2 6 oz x oz oz oz oz oz oz oz garlic butter shrimp diced red bell peppers pine nuts white wine pesto heavy cream grated Parmesan cheese angel hair pasta cooked al dente Method : • • • Saute shrimp. Add pesto. (1/2 t) Salt (1 t) Olive Oil (1 T) • Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions.

celery salt. tomatoes. onions. Top with sliced garlic. Cover. diced cup Tomatoes. Add water. cup Onions. Bake at 350 degrees for 4 hours. marjoram. brown in hot oil Place in heavy roaster. add oregano. horseradish and catsup. sliced Method : • Roll meat in flour. chili powder. salt and pepper. diced tbl Horseradish cup Catsup cup Water Italian Sausage Spaghetti Sauce (Crock Pot) .Yield > 6 Keys : Meats Italian Italy European Mediterranean Servings Ingredients : 1 x (4-5 lb) beef chuck roast Flour 1 1/2 1/8 1/2 1/2 1/8 1 1 1 1 1/2 1 tbl tsp tsp tsp tsp tsp x Oregano Chili powder Marjoram Celery salt Salt Pepper Clove garlic.

Simmer 10 minutes. or mild) spaghetti sauce tomato paste . Roll dough thick . Cut into star shapes with cookie cutters. Cut sausage in bite-size slices and serve with sauce over hot cooked spaghetti. • cup water Italian "Stars" Cookies Yield > 42 Keys : Italian Italy European Mediterranean Servings Ingredients : 12 12 x oz Egg yolks Granulated or confectionary sugar Method : • • Mix all together until it makes a firm dough. Add drained sausage and cover. hot.about 1/2 inch. place remaining ingredients in slow cooker. cook on LOW 4 hours. Increase to HIGH. Sprinkle with more Parmesan. if desired. cook 1 hour more. Meanwhile. drain. Bake in a hot oven. Makes 42 cookies.(6 oz) green pepper sliced thin onion sliced thin Parmesan cheese parsley flakes Method : • Place sausage in skillet and cover in water.Yield > 1 Keys : Crockpot Casserole Sauces Sausage Pasta Italian Italy European Mediterranean Hot Ingredients : 2 48 1 1 1 1 1 1 lb oz can x lrg tbl tsp Italian sausage (sweet. .

Add tomato sauce. Crumble sausage into small pieces and brown. Sprinkle with Parmesan cheese.) tomato sauce Italian seasoning mix Method : • • Brown steak in oil and remove.by 13by 2-inch baking dish. This recipe yields 4 to 6 servings. peppers and seasonings. Combine tomato sauce. uncovered. Sprinkle with mozzarella cheese. parsley. Italian Vegetables En Papillote .(15 oz) Chopped fresh parsley Italian seasoning Dried basil Salt Freshly-ground black pepper Mozzarella cheese shredded Method : • • • • Place walleye in a greased shallow 3-quart or 9. cut into strips Oil Bulk pork sausage (8 oz. Simmer for 10 minutes. onions. salt and pepper. Remove and drain well. Comments: Herbs and melted cheese dress up these fillets for a quick fish dinner.it takes about 4 cups Italian Steak Fiesta Yield > 1 Keys : Italian Italy European Mediterranean Hot Servings Ingredients : 1 1 1/2 1 1 3/4 1/4 lb tbl lb can tsp Round steak. Italian seasoning. pour over the fish. Bake 5 to 10 minutes longer or until fish flakes easily with a fork. basil. Bake. at 350 degrees for 15 minutes.Flour . Serve over hot buttered noodles. onion Cooked hot buttered noodles Parmesan cheese Italian-Style Walleye Yield > 4 Keys : Fish Game Walleye Meats Italian Italy European Mediterranean Italian Ingredients : 1 1/2 1 2 1 1/2 1/4 1/8 4 lb can tbl tsp tsp tsp tsp oz Walleye fillets Tomato sauce . juice. Cover and simmer 20 minutes. Add meats to skillet. cup Apple juice cup Each chopped red bell peppers.

and 1/2 of the Parmesan cheese. 1 lrg 1/2 1 1/2 1 1/2 1 1 1/2 1/2 1/2 1/4 cup Grated Parmesan cheese cup Sliced mushrooms cup Diced tomato cup Thinly sliced onion tbl tsp tsp tsp tsp Olive oil Dried oregano Dried basil Pepper Salt • • Jim's Marzetti Yield > 8 Keys : Casserole Italian Italy European Mediterranean Italian Servings Ingredients : 6 1 1 oz lrg tsp Tomato paste can tomatoes. In large casserole bowl or pan. Melt butter in the same skillet and saute mushrooms. and cut open. until tender. serve immediately. and seal the edges with narrow folds. open each. tomatoes. NOTES : Place the packets on individual servings plates. green pepper onions and garlic. .Yield > 8 Keys : Vegetables Italian Italy European Mediterranean Servings Ingredients : 1 lrg Zucchini. Fold parchment paper. Yield: 8 servings. and place 1 cup vegetable mixture near the fold. Preheat oven to 350 degrees. Drain. diced or 3 large fresh tomatoes Salt Method : • • • • In a large skillet. combine tomato paste. Fold each square in half. Bake at 400 degrees for 20 minutes or until the packets are puffed and lightly browned. salt. sugar. soak up extra grease by putting between paper towels. (2 cups) quartered lengthwise and sliced Method : • • • Combine all ingredients in a bowl. (2 cups) quartered lengthwise and sliced Yellow squash. Cut 8 (15-inch) squares of parchment paper. and toss gently. place the packets on baking sheets. fry up sausage.

1 1 1 1 1 2 4

lb sm x

Bulk Italian Sausage Can mushrooms Green pepper, chopped

Add sausage, vegetable mixture and cooked noodles to tomato mixture and stir to combine. (If mixture is too thick, add a small amount of water or tomato juice) Sprinkle remaining cheese on top. Cover with foil and bake for 1 hour. Remove foil and bake an additional 5-10 minutes. Kilbourn Instructor Note: This dish was made by Virgene's mom when she was just a kid. Virgene's mom came over from Italy when she was in her 20's. It was a recipe handed down in her family for years.

cup Minced onions tbl x oz Butter Cloves garlic, smashed Grated Parmesan cheese

• • •

Joe Avezzano's Italian Chicken Oven Bake
Yield > 1
Keys : Poultry Italian Italy European Mediterranean

Ingredients : 5 5 2 1 6 3 x x x lrg x tbl skinless boneless chicken breasts sweet Italian sausages in casings green bell peppers, sliced onion, sliced new red potatoes olive oil salt and pepper, to taste

Method :

Rinse chicken breasts and place in casserole pan. In heavy skillet, put olive oil. Cut Italian sausages into thirds. Put sausages, onion, and green bell peppers into skillet and fry until the sausage is almost completely done. Pour sausage, green pepper, and onion mixture over chicken breasts. Add new potatoes on top of this. If your red potatoes are larger, you may slice them, but leave on the skin of the potato. Cover casserole with foil or lid and bake at 375 degrees for 1 hour. Take foil or lid off for last 15 minutes of baking.

Joe Penny's Lasagna
Yield > 6
Keys : Cheese Eggs Pasta Italian Italy European Mediterranean Servings

Ingredients : 2 2 2 x x 28 oz cans tomatoes 5 1-2 oz cans tomato paste

Method :

• •

Combine the first 7 ingredients in a large pot and simmer 15 minutes. Saute' ground beef and garlic in a little oil. Add to tomato sauce. Cover and let simmer 3 hours on low heat, stirring occasionally. Brown sausage and slice in rounds. Preheat oven

cup Water

1/2 1/8 1/2 1 1 1 1 1 1 1 1 1

tsp tsp tsp tsp lb x lb lb lb x tbl

Basil Crushed red pepper Salt Sugar Lean ground beef Clove garlic, minced Sausage Lasagna noodles Ricotta cheese Egg Parsley

to 325 degrees. Cook noodles until al dente. Combine ricotta, egg and parsley in a bowl. Spread 1/3 of sauce on the bottom of a 12x8" baking dish. Arrange alternately layers of noodles, ricotta, sausage, sauce and Parmesan, ending with Parmesan. Bake uncovered for 45 minutes. Let sit 5 minutes before serving.

Serves: 6 to 8

cup Grated Parmesan cheese

Kai's Spinach Pie
Yield > 6
Keys : Pies Casseroles Main Low Calorie Fat Free Diet Italian Italy European Mediterranean

Ingredients : 2 1 1 5 8 8 1 1 pkt pkt lrg x oz oz tsp x Fresh spinach Fresh mushrooms Onion Egg whites or substitute Fatfree cheddar cheese grat Fatfree mozzarella cheese g Pepper Phyllo dough *see note

Method :

• •

Spinach and wash. Cut onions and saute in water until tender. Wash and slice mushrooms and add to the onions (cook until all water evaporates). Remove onions & mushrooms from heat a put in a large bowl. Saute spinach in water tossing frequently until all liquid evaporates. Mix onions/mushrooms & spinach together in bowl & make sure onions and mushrooms are evenly distributed throughout the spinach. Beat egg whites lightly. Add grated cheese to egg mixture and mix thoroughly. Add spinach mixture to egg and cheese mixture and stir until mixed well. CRUST: The dough is paper thin and you use many layers. I use a rectangular glass baking dish, sprayed lightly with - PAM. Quickly layer 5-7 sheets on the bottom of the dish spraying each layer lightly with Pam. Then put half of your spinach mixture on top. Put another 5-7 sheets of Phyllo. Then the last of your spinach mixture. Top with 10 to 15 sheets of phyllo, sprayed lightly with Pam between each layer. Remove any excess dough around the edges. Moisten your fingertips and seal around the edges like a normal pie crust. Spray top lightly with Pam. Using a sharp knife cut through the top layer in the pattern you want. (ie: I cut rectangular pattern that is the size of the pieces I will ultimately cut.) In the Greek desert, Baklava they cut diamond shapes. Bake in 400-425 deg. F. oven for 30 min. WARNING: Phyllo dough is sooooo thin it is a little hard to work with because it dries out in about 2 seconds and sticks together. There are hints on the box on how to keep it moist. Use HEALTHY CHOICE FAT FREE grated cheeses. Their cheese is real cheese made with skim milk, it tastes and melts the same (at least in this recipe) as high fat cheeses which is not true for other brand name Fat Free Cheeses I have tried.

• •

This is really good!

Kluski

Yield >

1

Keys : Italian Italy European Mediterranean

Ingredients : 6 1 3 1/8 x pch dsh cup eggs, beaten salt vinegar, approximately cold water all-purpose flour, as needed

Method :

Beat together eggs, salt, vinegar, and water. Add flour till thickened. Drop into boiling water or soup from spoon. Done when they float to the surface.

Kugel with Cherve, Scallions and Chives

Yield >

1

Keys : Ethnic Cheese Side Italian Italy European Mediterranean

Ingredients : 1 3/4 1/2 1 1 1 2 1 1/2 6 lb lb lb wide egg noodles creamed cottage cheese fresh chevre, (goat cheese), crumbled

Method :

cup sour cream cup finely chopped scallions, w/some green tbl tsp tsp minced fresh chives, (1 to 2) kosher salt freshly ground pepper

Preheat oven to 350. Thoroughly butter a 12x9 baking dish. Bring a large pot of salted water to a brisk boil. Add noodles and cook just until tender, about 10 minutes. Drain thoroughly and cool. In a large mixing bowl, blend cottage cheese, chevre, and sour cream. Add scallions, chives, salt and pepper, melted butter and beaten eggs. Blend thoroughly. Fold in noodles and blend well. Pour into the prepared baking dish. Bake for 1 hour or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

cup unsalted butter, melted (1 stick) lrg eggs, beaten

La Forchetta's Puttanesca
Yield > 1
Servings Keys : Ethnic Main Dish Appetizers Italian Italy European Mediterranean

Ingredients : 2 2 2 4 6 4 2 1 1 1 cup Garlic , finely minced tsp x x x x x x tsp tsp Olive oil, extra virgin Anchovies Capers Black olives, sliced Mushrooms , sliced Plum tomatoes , largely dic Italian herb , blend to tas Oregano Red wine.

Method :

Greetings! While I eat anchovies in small, infrequent amounts but I do succumb to the temptation from time to time. For Susan, Carol and all anchovy with pasta lovers, here is my entry. A variation has been posted earlier but mine is the one which has earned me ) rave reviews. Enjoy. (By the way, Susan, did you ever catch my posting of my mussel recipe?) (Each serves one to 1 1/2 persons so adjust accordingly, with individual taste in mind.) 1 serving a thick pasta, like fettacine or thick spaghetti or pasta of choice. In a large skillet, saute garlic in the olive oil slowly until limp. Add herbs and saute until well mixed and blended. Add remaining ingredients slowly and over a low-med. Heat. Add the wine last. Cook the pasta to al dente and then coat with a dash of additional olive oil. Gently fold the mixture until blended and then serve immediately. Serve with a dark green salad and a good red wine. An sprinkle of romano & parm. cheese.

Lamb En Chilindron
Yield > 4
Keys : Lamb Main Dish Meats Italian Italy European Mediterranean

Ingredients : 2 1/2 1 1 lb Lamb shoulder

Method :


cup Red wine tbl Chopped fresh rosemary Salt to taste Freshly-ground black pepper to taste 4 2 6 2 tbl x x x Extra-virgin olive oil Spanish onions chopped 1/4" dice Garlic cloves thinly sliced Chiles choriceros stemmed, seeded, and cut 1/2" wide strips (you may substitute ancho chiles) 4 1 1 1 1/2 x tbl Pimentos cut 1/2" strips Paprika fuerte (hot paprika from Spain)

Cut lamb into 1-inch cubes and place in bowl with red wine and rosemary and toss to coat. Let stand at least six hours, covered and refrigerated. Remove lamb and pat dry. Save marinade. Season lamb with salt and pepper. In a 14-inch cazuela, heat oil until smoking. Brown meat well on all sides, 5 to 6 pieces at a time. Remove meat and add onions, garlic, chilis, pimento and paprika and cook until softened, about 10 to 12 minutes. Add tomatoes, wine and strained marinade and bring to a boil. Add lamb pieces and return to boil. Lower heat to simmer for 2 hours. Season with salt and pepper and serve in cazuela. This recipe yields 4 servings as a main course.

• •

cup Chopped fresh tomatoes cup Dry red wine

Layered Italian Casserole
Yield > 1
Keys : Casseroles Italian Italy European Mediterranean Servings

Ingredients : 1 1/2 1 1 2 1/2 8 2 8 1/2 lb Ground beef

Method :


cup Chopped onion sm can tbl tsp oz Clove of garlic (8 oz) tomato sauce Parsley Oregano Spaghetti, cooked & drained

Preheat oven to 350 degrees. Brown beef, onion, garlic and drain fat. Stir in tomato sauce, parsley, oregano. In a 8X12-inch shallow pan, layer spaghetti, meat sauce, cottage cheese, mozzarella, and finally top with Parmesan cheese. Bake for 30 minutes.

cup Cottage cheese oz Mozzarella cheese, sliced

cup Grated parmesan cheese

Linguine with Gorgonzola Sauce
Yield > 6
Keys : Cheese Pasta Italian Italy European Mediterranean Italian Servings

Ingredients : 3 1 1/2 1/3 1 1 tbl Butter

Method :


cup Whipping cream lb Gorgonzola cheese, crumbled

Melt butter in large saucepan over low heat. Add cream and heat gently. Add Gorgonzola cheese; stir until smooth. Add parmesan and linguine. Toss gently and thoroughly until well heated. Sprinkle with parsley and serve at once. NOTES : This is a nice alternative to Fettuccine Alfredo.

cup Parmesan cheese, grated lb tbl Linguine, cooked and drained Fresh parsley, chopped

Macaroni a L'italienne

Stir in salt. Shave fennel bulb on a slicer or slice as thin as possible with a kitchen knife. Toss in fresh oregano and let stand. pepper to taste. Drain well and arrange in serving dish. shredded Ground mustard (opt) Macaroni Method : • • An early recipe for macaroni served with a sauce. Scald milk in double boiler. gaeta and cracked Sicilian olives together in large mixing bowl. if watched carefully. cream. Stir in sauce and serve. This recipe yields 4 servings. Shave parmesan over top of salad with vegetable peeler and serve. (This can also be done in saucepan.) Cook macaroni according to package directions. cheese and mustard. Stir over heat until thickened. Add fennel to olives and toss with lemon juice to mix well. nicoise. In bowl. cayenne.Yield > 2 Keys : Pasta Italian Italy European Mediterranean Servings Ingredients : 1 1 2 1 cup Milk tbl tbl tsp Flour Butter Salt Freshly ground pepper ds Cayenne 2 4 1 1/4 tbl oz tbl lb Whipping cream Cheddar cheese. rather than baked. rub flour and butter together and whisk into milk. Marinated Steak Italian . Place in large serving bowl. • Marinated Olive Salad with Shaved Fennel and Parmesan Yield > 4 Keys : Appetizers Salads Dressings Herbs Cheese Italian Italy European Mediterranean Ingredients : 1/2 1/2 1/2 1/2 5 1 cup Picholine olives cup Nicoise olives cup Gaeta olives cup Cracked Sicilian olives tbl x Chopped fresh oregano leaves Fennel bulb Juice of one lemon 1/4 lb Parmesan cheese in a large piece Method : • • • • Mix picholine.

30 to 24 hours. Remove steak from marinade. turning and brushing frequently with remaining dressing until done. (about 2 pounds) Virgin olive oil Method : • • Preheat oven to 450 F. each about 1/4" thick. turning occasionally. Marlin Involtini Messinese Yield > 1 Servings Keys : Fish Ocean Main Dish Marlin Italian Italy European Mediterranean Ingredients : 8 4 slc tbl Marlin. Cover and marinate in refrigerator.Yield > 4 Keys : Beef Main Meats Italian Italy European Mediterranean Servings Ingredients : 3/4 2 cup Wish-Bone Italian dressing lb T-boneless sirloin or top loin steak (up to 2-1/2) Method : • In shallow dish. Grill or broil. . Flatten each piece of Marlin between sheets of oiled wax paper or aluminum foil until 1/8-inch thick and lay out on a cool surface. pour 1/2 cup dressing over steak.

Pour over pepperoni mixture in pastry shell. currants. sliced Butter Oregano Fennel seed Method : • • Line pie pan with pastry. 2 tablespoons pine nuts. Divide the crumb mixture among the Marlin pieces and roll up like a jelly roll and secure it with a toothpick. Bake 375 for 25-30 minutes or until knife inserted off center comes out clean. cook pepperoni. stir together tomato sauce. rinsed. until fish is cooked through. In a 2 quart saucepan. set aside. Add parsley and stir through. In small skillet. plus 1/4 cup Currants. Remove and allow to rest 10 minutes before serving. Cook 5 minutes more until crumbs have toasted. Place in oven and bake 25 minutes. top with pepperoni mixture. shredded lrg Island eggs cup Half and half Salt. Pour sauce into an oven-proof earthenware dish and arrange involtini over and in sauce. layer 1 cup mozzarella cheese. remove from heat and allow to cool. salt and pepper.1 2 2 2 2 1 1/2 2 1/4 2 1/2 med x tbl tbl x cup cup cup cup tbl cup Spanish onion. remaining pine nuts. hot chilies and white wine and bring to a boil. chopped. Yield: 4-6 servings.to 14-inch saute pan. 1/8-inch dice Salted anchovies. zested Bread crumbs Parsley leaves Basic tomato sauce Sicilian black olives Hot chilies White wine • In a 12. In pastry shell. Cook until onion has softened and lightly browned and add orange zest and bread crumbs. Bake 400 for 6-7 minutes. anchovies. Sprinkle with remaining 1/4 cup mozzarella cheese. unbaked Pepperoni sausage. Sicilian olives. Beat with fork until mixed well but not frothy. to taste Freshly ground black pepper. additional . Stir in oregano and fennel seeds. to taste 1/4 cup Mozzarella cheese. half-and-half. chopped Fresh mushrooms. heat 4 tablespoons olive oil until smoking and add Spanish onion. Yield: 4 servings • • • • Mary's Italiano Quiche Yield > 4 Keys : Quiche Family Italian Italy European Mediterranean Servings Ingredients : 1 3 1/2 1/2 1/3 1 1/2 1/2 1 3 1 1/2 x oz sm sm lb tbl tsp tsp 10" pie crust. In medium bowl. Let stand 5 minutes before serving. halve Green pepper. Remove from oven. Bake 2 minutes longer or until cheese melts. chopped Maui onion. • cup Mozzarella cheese. filleted Pine nuts. plus 1/4 cup Oranges. green pepper. thinly sliced. Trim edges and flute. combine eggs. onion and mushrooms in butter until tender. and 2 tablespoons currants.

• . cut the pasta dough into rounds. Meanwhile place 6 tablespoons of butter in a large pan and melt until liquid. Bring 4 quarts of water to a low boil and add the remaining 1 tablespoon salt. Sprinkle with minced parsley. Place on a large warm serving platter and serve immediately. This recipe yields 4 servings. chopped parsley. Add remaining tomato mixture. Place the mezzalune in boiling water and slowly boil for 2 minutes. sprinkled with remaining 2 minced garlic cloves. Using a large water glass or a wine glass that is about 3 inches in diameter. and a pinch of ground nutmeg until well blended with a moist. Continue this until all pasta rounds are completed. Fill each round with 1/2 tablespoon of filling. cut in 1/2 inch sl 2 1 15 tbl pkt oz cooking oil Italian herb mixture tomato sauce Method : • Marinate for of the garlic cloves (minced) overnight (or for 8 hours) in the tomato sauce. pinch of salt. Roll out all of the Green Pasta dough with pasta rolling machine until the dough is about 1/16-inch thick. about 1 minute. paste-like consistency. Add scallions and saute until just soft. plus • 1 1 1/4 6 tbl pch Salt for cooking pasta Ground nutmeg cup Thinly-sliced green onions oz Sweet butter • • Mickey Rooney's Easy Baked Eggplant Yield > 4 Keys : Italian Italy European Mediterranean Ingredients : 2 sm eggplant. • • cup Freshly-grated Parmesan cheese plus tbl Freshly-grated Parmesan cheese cup Finely-chopped Italian flatleaf parsley lrg Egg Salt to taste. Repeat cutting the dough into 3-inch rounds until all the dough is used. Add the remaining 4 tablespoons Parmesan cheese and simmer for 30 seconds. Re-roll the remaining dough into a ball and pass through the pasta machine again until the pasta sheet is 1/16-inch thick. trying to remove any air pockets. Pour 3/4 of the tomato mixture over eggplant and layer mozzarella cheese on top. Cover the rounds with a damp dish towel. just until the pasta is tender. remove the mezzalune from the water and gently toss into the pan with the butter and scallion mixture. Fold each round in half and pinch closed.Mezzalune of Goat Ricotta Cheese with Green Onion Sauce Yield > 4 Keys : Main Dish Pasta Game Meats Cheese Italian Italy European Mediterranean Ingredients : 1 8 1/4 4 1/4 1 x oz recipe Green Pasta see * Note Fresh goat ricotta cheese room temperature Method : • To make the filling: Mix softened goat cheese with 1/4 cup of the grated Parmesan cheese. Then coat a medium-size casserole pan with the oil and layer the eggplant. Bake at 350F for 45 minutes. herb mixture and wine. egg. Using a slotted spoon.

Sprinkle with grated locatelli cheese and shredded mozzarella cheese. put layer of fried moazzarella cheese in baking dish. lengthwise Mozzarella cheese shredded Grated locatelli cheese cup Spaghetti sauce Mystic Pizza Abm . Fry in hot oil until browned a minute or two on each side. cup Italian style bread crumbs cup Oil oz oz tbl Pkg. spoon small amount of spaghetti sauce on bottom of baking dish.6 1/4 x garlic cloves. mozzarella cheese. Top with the rest of the sauce and bake at 375 degrees for 20 minutes. Serve immediately. Spray baking dish with Pam. cut into 8 slices. minced cup cooking wine Mozzarella Parmigiana Yield > 6 Keys : Cheese Eggs Italian Italy European Mediterranean Servings Ingredients : 1/2 3 1 1 16 4 3 2 cup Flour x Eggs beaten Method : • • • Coat cheese slices in flour. dip in egg and bread crumbs then in egg and bread crumbs again.

individual hero (grinder. transfer to floured work surface and let it rest for 5 minutes. Roll dough to 11" circle and transfer to baking sheet or pizza peel. mild cheese. place some salami. plus tbl tsp tsp tsp Water Olive Oil Salt Sugar Method : • Place all dough ingredients in machine and program for knead and first rise. Bake the pizza for 20 minutes. and mortadella. Top with the other half loaf. olive salad.. Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf . Brush the olive oil over the surface of the dough and then shake on salt and pepper. crushed Method : • cup Chopped green olives stuffed with pimientos cup Pitted and chopped "blackripe" olives or Calamatas cup Roasted sweet red peppers. Spread sauce over the surface and top with mozzarella. • • • • . Slice into wedges (or eat the individual loaves). available at many Italian delis. Press start. When dough is finished. When you're ready for a sandwich the next day. Smith • cup Flour tsp Yeast TOPPINGS 2 tbl Olive Oil Salt Pepper 1 1/2 1 1/2 cup Pizza Sauce cup Mozzarella Cheese.) loaves will do fine for smaller sandwiches) Cut the loaf (loaves) in half. grated Nancy's Fabulous Muffaletta Sandwiches Yield > 6 Keys : Italian Italy European Mediterranean Servings Ingredients : 3 1 1 1/2 1 3 2 1/3 1/2 1/2 1/3 1/3 lrg Garlic cloves. and scoop out a little of the inside to make some room. chopped cup Olive oil tbl tbl lb lb lb lb lb Chopped fresh parsley White wine vinegar Salami Provolone Cheese Mild Cheese Mortadella Cheese Prosciutto The roasted red peppers are Italian-style. Preheat the oven to 400 F. On the bottom. sub. assemble the following: One loaf fresh Italian bread (one big round for a monster. provolone.Yield > 6 Keys : Italian Italy European Mediterranean Servings Ingredients : 3/4 3 1 1 1 2 1/2 2 cup Water.use plenty...

tomato paste. Add lobster and wine to tomato mixture. • • Noodles Alfredo Yield > 4 Keys : Pasta Italian Italy European Mediterranean Ingredients : 1 1/4 1 1/2 lb tsp fettuccine oregano Method : • cup sliced mushrooms Melt butter in a small saucepan. Stir in undrained tomatoes. until tender. 5 or more minutes. gradually add linguini and rest of salt to rapidly boiling water so water continues to boil. stirring occasionally. pepper. for 35 minutes. chopped fresh mint salt sugar basil crushed red pepper oregano leaves water. each). Serve 6. Heat to boiling. chopped garlic cloves. uncovered. Ladle sauce over linguini and lobster. Add hot sauce and both cheeses and toss gently. sugar. or until slightly thickened. parsley. pressed olive oil Italian plum tomatoes. stirring occasionally. Sprinkle with glazed Parmesan cheese as desired. salt. Cook sauce. Meanwhile. (8 oz. Reduce heat to low and simmer. Drain fettuccine and place in a warm bowl. spoon sauce over lobster for 1015 minutes. stirring frequently. oregano and garlic. basil. uncovered. Cook. stirring occasionally. To serve: Place linguine in 6 individual soup bowls. Add mushrooms. Drain in colander and keep warm. mint. boiling linguini frozen lobster tails. red pepper and oregano.Nancy Walker's Linguini with Lobster Yield > 6 Keys : Pasta Seafood Celebrity Wine Alcoholic Italian Italy European Mediterranean Ingredients : 2 2 1/4 1 6 1/4 2 2 1 3/4 1/2 1/4 3 8 6 1/2 med x cup can oz cup sprg tbl tsp tsp tsp tsp qt oz x cup onions. Add cream and cook for two minutes. 35 oz tomato paste parsley. of the salt. Cut each lobster in half lengthwise with a sharp knife. slightly froz dry red wine Method : • Sauteeonion and garlic in hot oil in 4-quart Dutch oven until tender. Cover and continue cooking. Sauteefor five minutes. keep warm. or until shells turn pink and fork tender. 1/2 tsp. .

and salt in a large bowl. and let rise in a warm place for about 35 • • cup Quick-cooking oats or oat bran tsp tsp tsp Rapid Rise Yeast Sugar Salt cup Skim milk or water plus • . (Be careful not to make the dough too stiff. and place the ball of dough in the bowl. Cover the bowl with a clean kitchen towel. gradually adding just enough of the remaining flour to form a smooth satiny ball. Sprinkle 2 tablespoons of the remaining flour over a flat surface and turn the dough onto the surface. 2. and stir to mix well. and heat until very warm (125 to 130 degrees F). or it will be hard to roll out. to form a soft dough. Place 3/4 cup of the flour and all of the oats or oat bran. Coat a large bowl with nonstick cooking spray. Add the milk to the flour mixture. and stir for 1 minute. Knead the dough for 5 minutes. yeast. Place the milk or water in a small saucepan. sugar. Stir in enough of the remaining flour 2 tablespoons at a time.1/2 1/2 1/2 1/4 1/4 1/4 tsp garlic powder cup butter cup light cream tsp salt cup grated mozarella tsp pepper Oatmeal Pizza Dough Yield > 1 Keys : Breads Italian Italy European Mediterranean Servings Ingredients : 1 1/4 2 1/3 1 1/2 1 1/4 1/2 cup Bread flour or unbleached flour tbl Bread flour or unbleached flour Method : • 1.) 3.

topping. or until doubled in size. Olive All' Ascolana Yield > 1 Keys : Appetizers Italian Italy European Mediterranean Warm Ingredients : 20 1/2 2 1/2 1/2 2 x lb x jumbo Italian olives from Ascoli Italian fennel salami Eggs Method : • • • Heat oil to 375 degrees. and turn it onto a lightly floured surface. • 4. cracked and beaten in one plate. Fry olives until golden-brown. Roll olives in egg. and baking. or chop in a food processor until quite fine Stuff 1 teaspoon chopped salami into each olive. Chop and crumble the salami. The dough in now ready for shaping.2 tbl Skim milk or water minutes. Set up breading station with eggs. When the dough has risen. then flour and bread crumbs. flour in a second plate and bread crumbs in a third. Pit olives carefully. shape it into a ball. cup Flour cup Bread crumbs cup Olive oil for frying . Serve warm as an aperetivo. punch it down.

You may need more or less water. depending on the humidity in your kitchen. Make a well in the center of the flour mixture and add water a little at a time. This recipe yields enough pasta for 4 servings. Roll dough into long dowels about 3 to 4 inches thick. Cover and let stand for 10 minutes at room temperature. Press center of each disk with thumb to form saucer-shaped pasta and set aside until ready to cook. Cut into flat disks about 1/4-inch to 1/2-inch thick. stirring with your hands until a dough is formed. Place the dough on a floured work surface and knead it like bread for 8 to 10 minutes until smooth and elastic.Orecchiette Made From Eggless Pasta Yield > 1 Keys : Pasta Italian Italy European Mediterranean Ingredients : 2 2 1 cup Semolina flour cup All-purpose flour cup Tepid water to 1 1/4 cups Method : • Place both types of flour in a large mixing bowl and stir to mix well. • • • Osso Buco Yield > 6 Keys : Meats Main Dish Italian Italy European Mediterranean Servings .

• cup sugar cup skim milk . Before baking. Flour them lightly and brown them over medium heat in the onionflavored butter. beat the eggs and sugar until light. In a large mixing bowl. but any simple rice or pasta preparation will do. Discard the onion. and cook over low heat about 1 1/2 hours. the first half of the cooking time covered and remainder of the time uncovered. wide noodles eggs Method : • Grease a 9 x 9 inch baking pan. With a slotted spoon. stir it into the casserole. but don't turn them over lest the marrow dissolve and run out. Arrange the raw noodles on the bottom of the pan. finely chop together the garlic. raise heat to medium-high and pour on half the wine. Classically. add the milk. Bake for 1 hour and 15 minutes in a 350F oven. salt and pepper the other sides. cover. beat together. or until the veal is tender. Pour the mixture over the noodles. this dish is served with risotto Milanese. arrange the veal pieces so that the wide marrow opening is up. Add the sliced onion and saute over medium heat until soft and just beginning to color (about 10 minutes). using a bulb baster. The hollow bone (osso buco) of the veal shanks gives this dish its name. (You can add a tablespoon or 2 of warm water if the sauce seems to be drying out-but the veal will probably exude plenty of its own juices after the first half hour of cooking. After a moment.) While the veal is cooking. Five minutes before serving. Pour on the rest of the wine when the first half has evaporated. sprinkle cinnamon sugar on the top. turn the pieces of veal over. dissolved in The garlic-parsley-lemon peel finish is called "gremolata" and is classic. to grease the pan 8 3 1/2 2 oz x flat. move the pieces around to prevent them from sticking. MELT THE BUTTER in a large casserole. then cover and refrigerate overnight. When all the wine has evaporated. parsley and lemon. margerine or pam. During that time.Ingredients : 2 1/2 2 oz Butter Method : • cup Thinly sliced onion lrg Veal shanks (5 1/2-to-6 lb) cut in 3 pieces each Flour for dredging Salt Freshly ground black pepper 1/2 1 1/2 1 1 1/2 cup White wine tbl Tomato paste. made with saffron and Parmesan cheese. Add the diluted tomato paste. Dry the veal pieces with paper towels. minced Minced parsley Lemon. Stir in the cottage cheese and raisins. • • cup Water lrg tbl x Clove garlic. Salt and pepper the pieces. Grated peel only • Overnight Cheese Noodle Kugel Yield > 1 Keys : Italian Italy European Mediterranean Ingredients : butter. remove the onion to a plate and press it against the plate to extract its juices and let them run back into the pan. and baste them occasionally with their cooking juices.

Add all chicken stock and place in rabbit and chicken pieces and olives and cook without stirring until rice is done and liquid is absorbed. peas. brown well and remove.(2 1/2 to 3 lbs) cut 8 pieces Chicken thighs Salt to taste Freshly-ground black pepper to taste • 1 1 lb x Chorizo sausage cut 8 pieces Spanish onion chopped 1/2" . or a hot grill. or two burners on a stove. pimentos and stir over medium heat for 4 to 5 minutes. Add chorizo. paprika. about 20 minutes. tomatoes. beans. green and red pepper. Serve hot and now. On to an open fire of grapevine clippings. place into pan.1/4 cup raisins Paella Alla Valenciana Yield > 8 Keys : Main Dish Paella Italian Italy European Mediterranean Hot Ingredients : 8 1/2 1/2 1 8 cup Chicken stock tsp Saffron Method : • • Heat chicken broth with saffron to a boil and keep warm. place an 18-inch to 22-inch paella pan. onion. Season the rabbit pieces and chicken. cup Extra-virgin olive oil x x Rabbit . Add rice and stir it around for 3 to 4 minutes. garlic. This recipe yields 8 servings. Place 1/2 cup oil in pan and heat.

Remove duck legs and allow to cool. about 10 to 12 minutes. Add water 1 tablespoon at a time until dough stays together. stirring with a whisk. garlic and celery and cook until softened. Add onion. Simmer uncovered for 30 minutes. about 1. carrot. without the bones. Cover and allow to rest 15 minutes. bring 6 quarts of water to boil and add 2 tablespoons salt. heat olive oil until smoking. In a large pot. juice and seeds reserved 3 1/2 1/2 2 tbl Spanish paprika cup Peas shucked cup Romano wax beans cut 1" lengths x Pimentos roasted. cover and allow to simmer for 1 hour. about 7 to 9 minutes. Add eggs and mix with hands until sticky. Pull all meat off the bones and return to pot. and cut in 1/2" wide strips 3 cup Short-grain Spanish or Italian arborio rice Pappardelle with Duck Ragu Pasta Yield > 4 Keys : Duck Main Dish Pasta Poultry Game Meats Bird Italian Italy European Mediterranean Ingredients : 2 1/2 1 1/8 2 1 1/2 SAUCE 4 4 1 x tbl med Duck legs and thighs skin removed Virgin olive oil Spanish onion chopped 1/4" dice cup tsp cup x tbl cup All-purpose flour Salt Virgin olive oil Eggs Cool water to 4 tbsps Pomace olive oil for frying Method : • Pasta: Stir together flour and salt and add olive oil. Season with salt and pepper and set aside.1 1 10 4 x x x x Red bell pepper cut 1/2" dice Green bell pepper cut 1/2" dice Garlic cloves thinly sliced Tomatoes chopped 1/2" cubes. tomatoes. Add duck legs and return to boil. Heat 2 cups duck ragu in a 12.to 14-inch saute pan until • • • .to 1 1/4-inch thick. Roll the pasta dough out to its thinnest setting and then cut by hand into pappardelle. In a thick-bottomed casserole or Dutch oven. or until quite thick. lower heat. Pat dry. Knead 5 to 8 minutes until pliable. Ragu: Wash duck legs and remove all fat. chicken stock and dried mushrooms and bring to a boil. Add duck legs and cook until brown on all sides and remove. Add wine.

Remove from heat. Put hot pappardelle into pan with duck ragu and toss well. stirring frequently. Boil pappardelle until cooked. one at a time. Parisian Gnocchi Yield > 40 Keys : Pasta Miscellaneous Italian Italy European Mediterranean Ingredients : 1 1 1/2 1 cup 1% low-fat milk tbl tsp margarine salt Method : • cup all-purpose flour Combine first 3 ingredients in a large saucepan.1 2 1 8 1 1 med x x oz lb cup Carrot peeled. gradually add flour. stirring vigorously with a wooden spoon until mixture leaves sides of pan and forms a ball.) Let cool 3 minutes. Add eggs and egg whites. (Dough will not be smooth. chopped fine Garlic cloves peeled. (Dough will be dry and crumbly. beating after each addition. Pipe half of dough . • This recipe yields 4 servings.) Spoon dough into a pastry bag fitted with a 1/2-inch round tip. sliced thin Celery stalk chopped 1/4" dice Red wine (Chianti preferred) Canned tomatoes peeled whole Chicken stock quite hot. set aside. about 1 minute and drain well. Pour into serving bowl and serve immediately. bring to a boil over medium heat. Bring 14 cups of water to a boil in a large Dutch oven.

toasted salt and pepper • Peasant Caviar Yield > 1 Keys : Fish Italian Italy European Mediterranean servings Ingredients : 1 2 x tbl Eggplant. Scatter pecans on top. Meanwhile. each). Transfer to a serving dish. Gently mix into drained spaghetti along with pear mixture. You can serve it with squares of pumpernickel or Melba toast as an appetizer or put it on a bed of lettuce for a salad. My notes: my husband hates eggplant and won't touch this with a ten-foot pole. I use purple ruffles basil vinegar) Cloves garlic. Cook 2-1/2 minutes. and bring to a boil over high heat. • Yield: 40 gnocchi (serving size: 10 gnocchi). In a 1. return to pan.2 2 x x eggs egg whites directly into boiling water. Pear and Gorgonzola Pasta with Toasted Pecans Yield > 4 Keys : Cheese Nuts Entree Italian Italy European Mediterranean Ingredients : 12 16 1 1 1/2 1/2 1/2 2/3 oz oz tbl dried spaghetti pears. and slice them crosswise 1/4 inch thick. In a bowl. core pieces. uncovered. repeat procedure with remaining dough. Even dedicated eggplant haters go wild about it. finely minced or pressed Method : • • Peasant Caviar: From Making and Using Flavored Vinegars. Add spaghetti and boil. by Glenn Andrews (author's notes) This is also known as Eggplant Oriental (among other things). 7 to 9 minutes. 2 1/4 x • cup Minced onion . Danish blue tastes sharper. cutting dough with a sharp knife every 2 inches to form 20 gnocchi. until barely tender to bite. gorgonzola. cup crumbled gorgonzola.to 6-quart pan with water. cut each pear lengthwise into eighths. red Bartlett. stir broth and cornstarch until boiling. Half fill a 5. Remove gnocchi with a slotted spoon. For the best flavor and texture. Blue-veined cheeses such as gorgonzola and cambozola have a rich. soft-ripe fresh lemon juice Method : • Pears: Bartlett. nutty flavor. and parsley. Drain.to 2-quart pan over high heat. 2.) cup chopped Italian parsley cup chicken broth tsp cornstarch • • • cup pecans halves. (about 1 pound) Rosemary-tarragon vinegar. but do call it Peasant Caviar when you serve it. lemon juice. 3. 1. or d'Anjou pears (1/2 lb. gently mix the pears. A good friend of mine who grew up in a household rich with Italian cooking loved this and had no idea it was eggplant. The American blue cheese is sharper. set aside. and place in a colander to drain. (or other flavor of your choice. This pasta entree was first tried at Ristorante Ecco in San Francisco. choose pears ripe enough to yield to gentle pressure near the stem. (5 oz. and season to taste with salt and pepper.

Serve hot or cold. not you). Then raise the heat. saute it to a golden brown. Cut the peppers open and discard their cores and stems. And yellow 3 2 1 med cup tsp Onions Plum tomatoes Salt Freshly ground black pepper 1/3 cup Dry white wine Method : • Put the olive oil in a large pot (with a cover) over medium heat. Pesto . stirring occasionally. you might want to add a smidgen of soymilk or tofu to give it some creaminess=85. red. add the wine. ( a food processor makes this simple. add it to the oil. As soon as they start to wilt. salt and a few grinds of pepper. • Peperonata Yield > 6 Keys : Italian Italy European Mediterranean Hot Cold Servings Ingredients : 3 1 5 tbl x x Olive Oil Clove Garlic Sweet peppers. stir and boil uncovered 5 minutes. which I leave out. and then discard it. cut a slit in the skin and scoop out the meat. reduce the heat and cover the pot. When it's cool enough to handle. or until the sauce has condensed a bit and the vegetables have cooked.up 2 U. however. add the tomatoes. and slice them into long thin strips. Stir well. stirring constantly. and when the mixture is back to a boil. Add the peppers and onions to the flavored olive oil and cook briskly. Cut the onions into quarters and cut off the bit of core at the bottom of each quarter. Combine with all the other ingredients.) Chill Note: original recipe called for 2T oil. Simmer for 15-20 minutes. Place the eggplant in a small pan and bake at 325degF for 2 hours or until collapsed (the eggplant. green. Cut the garlic in half.Salt and pepper to taste • • This is really good warmed and mixed with cooked pasta.

Add cheeses and drizzle in olive oil. basil. Store in jars. topped with extra-virgin olive oil. garlic and salt and grind with a pestle until paste. place pine nuts. cup Freshly-grated parmigiano cheese tbl oz Freshly-grated pecorino cheese Ligurian extra-virgin olive oil Porcini Risotto .Yield > 1 Keys : Condiments Italian Italy European Mediterranean Ingredients : 3 2 tbl Pine nuts Method : • cup Fresh basil leaves (preferably "Picolo Fino") 1 1 1/4 3 5 x pch Garlic clove Sea salt In a large stone mortar. beating with a wooden spoon.

or until pliable. about 1 minute. about 1 minute. Stir in garlic and cook until aroma is released. 7 to 10 minutes. turn heat to high. Add brandy. Heat oil and butter in a large saucepan over medium-low heat. Stir in Parmesan cheese. add rice and saute until slightly colored. Once the liquid is evaporated. Light alcohol with a match. Soak dried porcini in enough boiling water to cover for about 1/2 hour.Yield > 4 Keys : Side Dish Rice Italian Italy European Mediterranean Ingredients : 1/2 lb Fresh wild mushrooms (such as porcini. briefly saute rice. and scrape bottom of pan with a wooden spoon to release brown bits. Cook onions with salt and pepper until soft and translucent. • • cup Brandy lb x Arborio rice Bay leaf • cup Chicken stock or canned broth warm cup Parmesan cheese • Pumpkin Soup ( Zuppa Di Zucca ) . Add mushrooms and saute until golden. When flame subsides. It takes approximately 20 minutes to add all the stock. stirring constantly and briefly sauteing between additions. Repeat procedure. Add bay leaves and 1/2 cup stock. You must constantly stir while cooking rice. When done. reserving the soaking liquid. Bring to a boil. Chop into bite-sized pieces and add to fresh mushrooms. Then. Break into bite-sized pieces and reserve. Serve immediately. and cook until near dry. add stock 1/2 cup at a time. shiitake or chanterelle) 1 2 2 1 1 1 1 1/4 1/2 1 4 1/2 oz tbl tbl lrg tsp tsp tbl Dried porcini mushrooms Olive oil Unsalted butter Onion diced Salt Freshly-ground black pepper Chopped garlic Method : • Wipe the fresh mushrooms clean with a damp paper towel. Strain soaking liquid. add to stock and set aside. and rinse mushrooms under running water. until all stock has been absorbed. Drain them. constantly stirring with a wooden spoon until absorbed. reduce heat to medium. the rice should be glazed outside and soft throughout. This recipe yields 4 to 6 servings.

Variation Add 150g cooked cannellini beans (qv cannellini) when you add the pumpkin. This is a very thick soup. the mixture should be very thick. Check for seasoning. We use the ones that have a deep orange flesh and that are moist 3 50 2 2 4 12 tbl gm sm clv lrg x Crostini: Parmesan freshly grated extra virgin olive oil 6 2 slc clv ciabatta bread garlic peeled and halved • . Strain about a third of the stock from the pumpkin and set aside. You may need to add more stock.Yield > 6 Keys : Italian Italy European Mediterranean Ingredients : 1 1/2 150 kg gm pumpkin peeled seeded and diced into 5cm cubes new potatoes peeled and cubed as above (preferably yellow Charlotte or Roseval) olive oil butter red onions peeled and finely chopped garlic peeled and cut into slivers sprigs fresh marjoram dried chillies sea salt and freshly ground black pepper 1 lt Chicken Stock (qv) Method : • • • • • • • • • • • • Heat the oil and butter in a large heavy saucepan and gently fry the onion until soft. Serve with Parmesan new peppery olive oil and crostini made from toasted ciabatta rubbed with garlic and dipped into extra virgin olive oil. Season with the chilli salt and pepper. Return this to the saucepan and add the stock you removed. Add enough stock to just cover the pumpkin turn down the heat and simmer until the pumpkin is tender about 20-25 minutes. Reserve some whole ones to add to the final puree. There are many varieties of pumpkin and squash. Put the remainder in a food processor and pulse. Stir in the garlic and marjoram leaves the pumpkin and potato and continue to cook for a minute.

Add sage leaves and quails. about 4 oz apiece Blanched bacon (or Italianstyle pancetta) Butter Fresh or dried sage leaves Salt Freshly ground black pepper 1/3 cup Dry white wine Method : • PREHEAT OVEN TO 400F. Melt butter in an oven-proof casserole just large enough to hold quails. until tender. • . Rinse quails and pat them dry with paper towels. Set casserole in oven and bake 20-to-25 minutes. Remove strings and serve in a heated dish. • Serves 6 Quaglie Al Forno Yield > 4 Keys : Poultry Italian Italy European Mediterranean Servings Ingredients : 8 8 3 3 x slc tbl x Quails. Lay a round of pancetta over breast and thighs of each bird and tie securely with string. turning quails once after 10 minutes. Sprinkle with salt and pepper. Brown them over medium heat 3-to-4 minutes on each side.when cut. and pour on the wine.

chilies. about 20 minutes. mushrooms.Rabbit Alla Caciatora Barese Yield > 4 Keys : Main Dish Rabbit Game Meats Italian Italy European Mediterranean Ingredients : 1/2 cup All-purpose flour Salt to taste Freshly-ground black pepper to taste 1 4 1 2 1/2 1/4 2 lrg tbl med piece lb cup tbl Rabbit dressed. Add orange juice. Allow to cool. Check for seasoning. Add tomatoes and thyme and season lightly with salt and pepper. Rinse and pat dry pieces. Cook 2 minutes and remove from heat. white wine and Basic Tomato Sauce and bring to a boil. heat oil until smoking over high heat. eviscerated Virgin olive oil Spanish onion chopped 1/2" dice Whole hot Calabria peppers Crimini mushrooms halved Sundried tomatoes cut 1/8" julienne Sugar Juice and zest of 1 orange 2 1 2 cup cup tbl Dry white wine Basic Tomato Sauce see * Note Chopped fresh rosemary leaves Method : • Season flour with 1 teaspoon of salt and 1 teaspoon freshly ground pepper. Cook pieces of rabbit. • • Ratatouille of Vegetables with Croutons Yield > 4 Keys : Appetizers Snacks Nibbles Vegetables Italian Italy European Mediterranean Room Ingredients : 4 1 1 tbl x med Extra-virgin olive oil Red onion cut into 1/4" cubes Carrot cut into 1/4" dice Method : • In a 14-inch deep saute pan. about 8 to 10 minutes. Add eggplant and cook 1 minute. about 3 to 4 minutes. . heat olive oil until smoking. Add red bell pepper. When finished with rabbit. Add red onion and carrot and cook until just softened but not brown. Dredge all pieces in flour and shake off excess. heart and kidneys. Vegetables should still have a light crunch. In a heavy-bottom Dutch oven or La Creuset. garlic and zucchini and cook 2 minutes. until meat is tender and sauce has reduced by two-thirds. place on serving platter. 2 rear haunches and 4 saddle pieces). Add rabbit pieces and lower heat to a simmer and cook 45 to 50 minutes. sprinkle with orange zest and rosemary and serve. sundried tomatoes and sugar and cook until onions have softened. including liver. This recipe yields 4 servings. Cut the rabbit into 8 pieces (2 front haunches. until dark golden-brown and remove to plate. add onions. 3 to 4 at a time.

1 1 3 1 1 2 med med x med med x Eggplant cut into 1/4" dice Red bell pepper cut into 1/4" dice Garlic cloves thinly sliced Yellow zucchini cut into 1/4" dice Green zucchini cut into 1/4" dice Roma tomatoes cut into 1/4" dice. Simmer. if desired. 1 sprg Thyme Salt to taste Freshly-ground black pepper to taste 6 8 x piece Basil leaves chiffonade Bread rubbed with garlic Red Clam Sauce Yield > 4 Keys : Seafood Fish Sauces Italian Italy European Mediterranean Ingredients : 1 1 2 13 6 1 2 1 1 1/4 1/4 x x tbl oz oz onion. uncovered. rosemary and thyme. for 15 minutes. 1 cn Method : • • • Sauteethe onion and garlic in the oil in medium skillet. juice and seeds reserved stir in tomato juice and seeds and basil and serve at room temperature as a light snack with croutons. add the clams and their juice. chopped clove garlic. cup water tbl tbl tsp tsp tsp lemon juice fresh parsley. Serve over cooked linguine or other pasta (8 oz) with grated Parmesan Cheese. water. 2 cns tomato paste. ground . minced olive oil clams. the tomato paste. md. sugar. minced. lemon juice. chopped sugar rosemary thyme. parsley. • This recipe yields 4 servings.

This recipe yields 4 servings. cook until opaque. cook until stock level goes below level of rice. until rice is al dente. Add all the rice and. Season to taste and serve immediately. yet creamy and tender. Add another 6-ounce ladle and repeat the process for 16 minutes. Remove from heat and add cheese and remaining butter. stirring regularly. 1/2 cup red wine and saffron and bring to a boil. about 2 to 3 minutes. • Risotto Alla Milanese Yield > 6 Keys : Rice Italian Italy European Mediterranean ) .Risotto Alla Milanesa Yield > 4 Keys : Rice Side Dish Italian Italy European Mediterranean Ingredients : 8 1/4 1 2 6 1/2 1/2 1/3 tbl lb med cup cup cup tsp cup Butter divided Beef marrow chopped 1/4" cubes Spanish onion chopped 1/4" dice Vialone Nano rice Strong chicken stock simmering Red wine Saffron threads Freshly-grated Parmigiano Method : • In a 6-quart saucepan. Add a 6-ounce ladle of hot stock. Stirring constantly. melt 4 tablespoons butter with marrow and onion and cook over medium heat until onion is soft but not browned.

Spoon the caramelized garlic dressing over the peppers and cheese and sprinkle the parsley and black pepper on top. Uncover the pan. about 2 minutes. This risotto is the accompaniment for Ossobuco in Bianco (qv). this takes only a minute. Add the rice and off the heat stir until the rice becomes totally coated. about 5 minutes. increase the heat to moderate and cook until browned. decoratively arrange the pepper strips and mozzarella slices on 6 small plates. scrape off the blackened skin. To assemble. • . In a small non-reactive skillet. Enclose the peppers in a paper bag and set aside for 10 minutes to steam. (The recipe can be prepared to this point up to 3 days ahead. sliced plus 1-1/2 teaspoons balsamic vinegar 2 1/4 6 sprg tsp oz fresh thyme or dried fresh mozzarella cheese sliced as thin as possible 1/4 cup coarsely chopped flat-leaf parsley or fresh basil freshly ground black pepper Method : • • • • • 1. Add the remaining butter in small pieces the vermouth and the Parmesan being careful not to overstir. Continue to add more stock as the previous addition is absorbed. Add the saffron. Serve immediately. Risotto alla Milanese calls for the addition of a generous amount of saffron and beef marrow. Melt 75g of the butter and all the oil in a large heavy bottomed saucepan and gently fry the onion until soft about 15-20 minutes. 7 to 10 minutes. Stir in the vinegar and thyme and cook for 1 minute. Roast the bell peppers directly over a gas flame or under the broiler as close to the heat as possible. Rinse under running water. combine the olive oil and garlic. seeds and ribs. Just before the Ossobuco is served add a ladleful of its juices to the risotto. remove the cores.Ingredients : 1 lt chicken stock (qv) sea salt freshly ground black pepper 150 2 1 300 1 75 175 gm tbl med gm tsp ml gm butter at room temperature olive oil red onion peeled and very finely chopped risotto rice saffron threads soaked in a little stock extra dry white vermouth parmesan freshly grated Method : • • • Heat the chicken stock and check for seasoning.) 2. Nearly all of the stock will have been absorbed by the rice. each grain will have a creamy coating but will remain al dente. cover and refrigerate. Return to the heat add 2 or so ladlefuls of hot stock or just enough to cover the rice and simmer stirring until the rice has absorbed nearly all the liquid. Slice the peppers lengthwise into 1-inch strips. Serves 6 • • • • • • • Roasted Peppers with Mozzarella and Carameliz Yield > 6 Keys : Cheese Vegetables Italian Italy European Mediterranean Room Ingredients : 4 2 18 1/4 med tbl x cup yellow and red bell peppers extra-virgin olive oil garlic cloves. 3. Cover and cook over very low heat until the garlic is very tender. until charred all over. With a small knife. turning.

• • Serve at room temperature. Place the salami rolls on top of the aspic. Mix in the grated cheese and chopped pickles. Dice the aspic jelly and arrange on a dish. Strain through a piece of damp muslin. Remove from the heat cover and leave for 15 to 20 minutes until the contents are perfectly clear. Add to the stock and stir well. Leave to cool in the refrigerator. Spread this mixture on the slices of salami bring two sides of the salami together to enclose the stuffing and fasten with cocktail sticks. Salsa Mac 'N Cheese (Velveeta) . The salad can be assembled up to 2 hours before serving. Cream the curd cheese with the soured cream. Garnish the dish with parsley sprigs. Melt the gelatine in a little of the stock over a pan of hot water. Bring the stock nearly to the boil skimming several times. Strain again if the liquid is still not quite clear. Decorate the rolls with mayonnaise and sprinkle with chopped parsley. As the jelly is beginning to set turn it into a large oiled Return it to the refrigerator and leave it to finish setting. Salami Bolognese Style Yield > 1 Keys : Italian Italy European Mediterranean Ingredients : 750 1 1 ml tsp tbl stock wine vinegar white wine sugar 20 1 200 1 25 100 12 gm x gm tbl gm gm lrg gelatine egg white lightly beaten curd cheese soured cream grated Parmesan cheese mixed pickles finely chopped slices salami about 4 tablespoons mayonnaise 2 tsp chopped parsley sprigs parsley Method : • • • • • • • • • • • • • • • • • • Season the cold stock to taste with vinegar wine and sugar. To clear the jelly add the egg white. dish.

Cover baking dish tightly with plastic wrap. at MEDIUM (50%) 7 to 9 minutes or until hot. Add salsa and water. In a skillet. turning dish 1/2 turn halfway through cooking time.) Method : • • • • • 1.) pasteurized process cheese spread. cut up Preparation Time: 5 minutes Cooking Time: 15 minutes Savory Meat Filled Manicotti Yield > 8 Keys : Meats Pasta Low Calorie Fat Free Diet Italian Italy European Mediterranean Ingredients : 14 1/2 1 3/4 1 4 1/4 1/4 3/4 1/2 1/8 1 3/4 1 piece tsp lb cup cup x cup cup tsp tsp tsp cup cup manicotti uncooked olive oil skinless chicken breast ground onions chopped fat-free mozzarella cheese grated egg whites slightly beaten bread crumbs from white bread fat-free parmesan cheese oregano salt black pepper spaghetti sauce homemade fat-free mozzarella cheese grated Method : • Cook manicotti according to package directions. Bake at 350 degrees Fahrenheit 1 hour. heat oil over medium heat. Cover tightly. (7 oz. prepare as directed in recipe above except place two manicotti into each of seven small microwave-safe dishes. Bake. Reduce heat. for 45 minutes or until hot and bubbly. oregano. Makes 6 servings. Remove foil and plastic wrap. microwave at HIGH (100%) 2-1/2 minutes or until hot. • • . Sprinkle with remaining mozzarella cheese. Cook until chicken is no longer pink and onions are tender. Microwave each dish. To make individual portions. Preheat oven to 350. Place filled pasta in prepared pan. 30 minutes or until hot and bubbly. Cool in single layer on foil. egg whites. 2. then foil. NOTES : Make Ahead Directions: Do not bake. Freeze up to 2 months. Drain.Yield > 6 Keys : Italian Italy European Mediterranean Ingredients : 1 1 2 1 3/4 lb jar ground beef chunky salsa. Stir in 1 cup mozzarella cheese. Spread thin layer of spaghetti sauce on bottom of 13 x 9" pan. covered. (16 oz. Do not bake. loosely covered. Fill each cooled pasta tube with about 1/4 cup meat filling. (12 oz. Stir in VELVEETA until melted. and black pepper. 3. Brown meat in large skillet. cover. cup water pkt lb elbow macaroni. replace foil. If thawed in refrigerator overnight. Simmer 8 to 10 minutes or until macaroni is tender. drain. Stir in macaroni. Bring to boil. cover with remaining sauce. Add chicken and onions. Freeze up to 2 months. bread crumbs. parmesan cheese.) velveeta. salt.

Heat the remaining 3 tablespoons of oil in a large skillet and add the shrimp. Sprinkle with red pepper flakes. salt. chopped tsp lb tsp lb oregano. and pepper. Spoon the shrimp and any pan juices into a small baking dish. Stir as they cook. Add the basil and oregano. and add the tomatoes. finely chopped Method : • cup tomatoes. Cook briefly. about 1 minute.Shrimp Greek Style Yield > 4 Keys : Seafood Italian Italy European Mediterranean Greek Greece Ingredients : 2 1 2 1/2 tbl tsp olive oil garlic. Cook about 1 minute and add the wine. Preheat oven to 400F. fresh. dried shrimp. 1/4 1 1 1/2 1/8 1/2 cup basil. fresh. Sprinkle the shrimp with the crumbled feta cheese and spoon the tomato sauce over. Cook quickly. just until shrimp turn red. Cook over moderate heat about 10 minutes. peeled and seeded can white wine. devained red pepper flakes feta cheese. stirring. crumbled Spaghetti Sauce of Three Meats Yield > 12 Keys : Pasta Sauces Italian Italy European Mediterranean . dry salt and pepper Heat 2 tablespoons of the oil in a skillet and add the garlic.

beating after each addition. chopped x x 28 ounce can Italian tomatoes onion Tagliatelle Alla Romana Yield > 4 Keys : Pasta Italian Italy European Mediterranean Servings Ingredients : 1/2 1 1/4 1/2 lb x Butter. 4. Add the creamed butter & cheese immediately. or until tender. 2.Ingredients : 1 1 3 4 1 1 1/2 1 16 1 1 1 1 1 lb x x x lb lb tbl oz lb lb beef. add salt & very gently drop in the Tagliatelle. softened Egg yolk Method : • • • • • • • Beat butter until light & fluffy. cut up spaghetti Method : • • • • • • • 1. Cook the spaghetti. Add the lemon juice to taste. Serve. toss very gently & season generously with salt & pepper. cup Heavy cream cup Freshly grated parmesan Cheese 1 1 tbl lb Salt Fresh Tagliatelle Salt and pepper . In a large pan. This recipe freezes well. meat and meat balls. Slice the meat. beating constantly. Add grated cheese. & cook for about 7 minutes. 6. Drain the Tagliatelle into a colander and place in a large heated serving bowl. cup parsley. Add the strained tomatoes and paste. Heat the meat balls. cut up juice of 1/2 lemon bay leaves garlic cloves. crushed chicken. Stir with a wooden spoon for a few moments to separate the noodles. Stir in the seasoning and simmer for 1 1/2 to 2 hours. Slowly add the egg yolk & cream. 7. Brown the meat pieces in hot fat with the sliced onion and garlic. cut up Italian meatballs basil tomato paste pork. The pasta should be al dente. 3. which you have removed from the sauce and then combine sauce. bring approximately 8 quarts of water to boil. 5. a few tablespoons at a time.

Lightly knead in the flour. Note: To roast garlic. Add the chard. Bring 3 quarts of salted water to the boil and add the gnocchi in three batches. cheese. mix well and knead until smooth. potatoes. Place garlic in a small baking dish and drizzle with olive oil. salt and pepper. Add the tomatoes and fry for another 5 minutes stirring. . Remove foil and cook 20 minutes longer. ricotta and ricotta salads and knead lightly. chard. or until soft. Melt half the butter in a saucepan fry the onion and garlic until soft. grated cup lightly packed fresh swiss. (aged. remove the papery skin from the whole head and slice off 1/4" across the top. Divide the gnocchi into 8 dishes. Cook until they rise to the top and remove with a slotted spoon. Warm the chicken broth and whisk in the garlic puree. ladle with the broth and garnish with prociutto and cheese. Chill for at least 45 minutes. peeled. Cover with foil and cook for 30 minutes at 350F. cut julienne cup grated parmegiano reggiano Ticino Veal Escalopes Yield > 1 Keys : Meats Italian Italy European Mediterranean Ingredients : 4 x veal escalopes (150g each) juice 1 lemon 75 gm butter Method : • • • Trickle lemon juice over the veal and leave to stand for 15 minutes.Terrance Brennan's Ricotta and Swiss Chard Gnocchi Yield > 8 Keys : Cheese Pasta Italian Italy European Mediterranean Swiss Switzerland Ingredients : 3/4 lb yukon gold or idaho. cooked and ch cup grated parmigiano reggiano tsp tbl tsp nutmeg sea salt cayenne pepper cup chicken stock tbl roasted garlic puree cup virgin olive oil salt to taste pepper to taste 4 1/2 oz prociutto. nutmeg. Roll out the dough on a lightly floured surface into 1/2" ropes and cut into 3/4" lengths. Do not overknead. • • • cup ricotta cup ricotta salads. olive oil. qu cooked 2 3/4 1 1 1/4 3/4 3 1/4 1/2 2 1/2 1/2 1 1/2 5 1/2 cup all-purpose flour x egg yolk Method : • Pass the hot potatoes through a food mill and cool. ricotta). Add the egg yolk. salt and pepper.

Meanwhile pound flat thinly sliced veal and cut into 2 1/2 inch pieces. Refrigerate for 1 hour. Replace top layer. ground pepper.2 Yield > 12 Keys : Italian Italy European Mediterranean Ingredients : 2 3 1/4 1/2 3 1 1 1/4 cup cup cup tsp tbl tsp whl cup mascarpone cheese heavy cream powdered sugar vanilla coffee liqueur instant coffee sponge cake cocoa powder Method : • • • • Combine mascarpone cheese. grated lemon rind in a mixing bowl. salt. Sprinkle with cheese and season with salt and pepper cover and cook gently for another 5 minutes over a low heat. Coat with flour and lemon rind mixture. Pour the juices from the frying pan and the tomato sauce over the veal. Spread 1/2 of cream mixture on bottom layer. Just before serving. dust top of cake with cocoa powder. coffee liqueur. cream. Season the veal escalopes lightly with pepper and fry for about 4 minutes on each side. Tira-Mi-Su . sugar. vanilla. . Take out of the pan season lightly on both sides with salt and arrange on a hot dish. Tony Bennett's Scaloppine Marsala Yield > 4 Keys : Alcoholic Italian Italy European Mediterranean Ingredients : 1/2 1 cup flour tsp salt Method : • • Combine flour. Arrange the pickled cucumbers in a broad strip over the centre of the escalopes.1 1 350 1 1 1/2 50 1 2 x clv gm tbl tsp tsp gm x sm onion grated garlic finely chopped tomatoes skinned de seeded and chopped chopped parsley dried basil dried marjoram grated Parmesan cheese salt pepper pickled cucumbers finely • • • • • • • Add the parsley basil and marjoram. Melt the remaining butter in a frying pan. and instant coffee in a mixing bowl and whip until stiff. spread with remaining cream. Place middle layer on it. Split sponge cake in thirds.

Place one prosciutto slice over each. In a 10. cut along parallel lines with skewers and serve hot with lemon wedges and Polenta Taragna. Roll each piece up and make two rows of 4 horizontally. cut into 2 1/2 inch pieces 1/4 4 4 lb tbl tbl butter or margarine marsala wine chicken broth • • • Melt butter or margarine in a skillet over low heat and brown the veal about 2 1/2 to 3 minutes on each side. thinly sliced. grated veal.fresh ground black pepper to. turning several times.to 12-inch saute pan. Meanwhile. Saute skewer sets 10 minutes. This recipe yields 4 servings. Ucla Scappati Yield > 4 Keys : Main Dish Veal Meats Italian Italy European Mediterranean Hot Ingredients : 8 piece Veal leg . heat butter over medium heat until foam subsides. taste 1 1 tsp lb lemon rind. Place 1 cube of Pancetta at the end of each skewer and push so that the meat is pushed tightly together from both ends. Place 2 sage leaves on each and divide parsley among all 8 pieces. heat Marsala wine and chicken broth in a saucepan over low heat. spoon the Marsala-chicken broth mixture over veal. Remove. Use 4 skewers to make a tress with each skewer piercing 4 rolls.(abt 1-1/2 lbs) sliced thin by your butcher 1/4 lb Prosciutto thinly sliced to yield 8 pieces 16 1/2 16 6 x cup x tbl Sage leaves Finely-chopped Italian parsley One-inch cubes Pancetta (abt 1 lb) Unsalted butter Lemon Wedges 1 x recipe Polenta Taragna see * Note Method : • Pound veal pieces to 1/4-inch thickness and lay out on work surface. • • Upside Down Orange Tart . When veal is browned.

Spoon remaining syrup and zest over cake. beat eggs and 1 1/2 cups sugar until light yellow.Yield > 4 Keys : Cakes Desserts Citrus Italian Italy European Mediterranean Ingredients : 3 1/2 cup Flour plus extra for dusting pan 3 3 1/2 1/2 1 1 x Eggs Method : • • Preheat oven to 425 degrees. leaving zest and remaining cup behind. Cook until golden brown and a toothpick exits dry from the center of the cake. This recipe yields 4 dessert servings. cut into wedges and serve. Add flour. cup Sugar divided cup Extra-virgin olive oil cup Milk tbl Active dry yeast Zest and juice of 6 large oranges Segments of 4 oranges • • • Veal and Pork Escalopes in Marsala Sauce . about 6 to 7 minutes. zest and orange juice into a small saucepan. Unmold cake and paint with 1 cup reduced juice all over. about 35 to 45 minutes. to yield about 2 cups. Strain out half of reduced juice. Meanwhile. Pour into prepared cake pan and place in oven. 1 cup at a time until all is incorporated. Add yeast and mix 20 seconds. Add oil and milk and blend well. Arrange segments over tart in concentric circles. Oil and dust with flour an 8-inch cake pan. In a mixer. Bring to boil and reduce by half. place remaining 2 cups of sugar.

take partially frozen turkey breast and slice to 1/4 inch slices. Hand the rest of the sauce separately. As long as the turkey is coated on all sides with sauce. Arrange the meats on a hot dish pour over a little of the sauce and garnish with pieces of pineapple cherries and parsley. Mix beaten egg with water. • • cup Oil tbl x Grated Parmesan salt and pepper Mozzarella cheese sliced thin • . coat cutlets with sauce on both sides and in pan. Stir. Lay thin slices of Parmesan on top and pour the rest of the sauce evenly over top. Veal Cutlets Parmesan Yield > 6 Keys : Meats Cheese Italian Italy European Mediterranean Servings Ingredients : 1 1/4 2 1/2 2 1/4 3 1/2 Sauce: lb Veal cutlet Method : • cup Bread crumbs tbl x tbl Water Beaten egg Water Hint: Veal is very expensive. sugar. you won't be able to tell it from veal! Cut veal into serving sized pieces. Simmer for 5 minutes to reduce. Take out and keep hot. Dip meat into egg. Simmer for 15 minutes. Add the stock and lemon juice and bring to the boil.Yield > 1 Keys : Meats Alcoholic Italian Italy European Mediterranean Ingredients : 4 4 1 x x x veal escalopes (100g each) pork escalopes (100g each) salt pepper curry powder flour for coating 80 5 300 ml tbl x olive oil Marsala stock juice 1/2 lemon 1 4 x x canned pineapple ring cut into eighths cocktail cherries sprigs parsley Method : • • • • • • • • • • • Season the escalopes with salt pepper and curry powder and toss them in flour. Add tomatoes. then into bread crumb mixture Cook meat in hot oil until golden brown on both sides. and basil. Heat half the oil in a pan and fry the pork until golden brown about 5 minutes each side. Add salt and a dash of pepper to taste. Bake at 325 for 25 minutes. Take out and keep hot. Instead. Sauce Cook the sliced onion and garlic in oil for 5 minutes. Adjust seasoning to taste. Add the Marsala to the pan and scrape up the pan juices. Heat the remaining oil in the pan fry the veal about 4 minutes each side. Mix Parmesan cheese and bread crumbs.

Turn over. mashed parsley sprigs. cover. cover. Simmer. Discard cores and seeds from peppers and cut them into very thin slices. and simmer for 5 minutes.4 1 1/2 1 tbl x tsp tsp Oil Clove garlic. and cook for 5 minutes. • • . Add the veal and brown slowly for 3 minutes. Place olive oil. and cook for 2 minutes longer. green peppers and tomatoes to the veal. peeled and diced salt freshly ground pepper chianti fresh mushrooms green peppers tomatoes. Chop the stems fine and cut the caps into thin slices. minced Sugar Sweet basil Salt and pepper Veal Scaloppine with Chianti Yield > 4 Keys : Meats Alcoholic Italian Italy European Mediterranean Italian Ingredients : 2 lb veal cutlets all-purpose flour 2 2 1/2 1/4 1/3 1/3 1/4 1/2 2 2 1 8 tbl tbl cup lb tsp tsp cup lb med lrg lrg x olive oil salt pork. Chop garlic and parsley together and stir the mixture into the sauce. Add salt. Add onions and sauteeuntil medium brown. diced sweet butter onions. Add mushrooms. or until done. heat. salt pork and butter in a skillet. shaking off any excess. leaves only Method : • Pound the cutlets thin and sprinkle them with flour on both sides. Drink Chianti with this. Taste for salt. pepper and wine. sliced thinly garlic clove. for 10 minutes. Separate stems and caps of mushrooms. uncovered.

cover and simmer 20 minutes. Fish. Blend basil leaves and 1/2 cup virgin olive oil until smooth and bright green. drain and plunge into ice bath. Remove from oven and allow to cool in liquid about 10 minutes. Remove from oven and place 2 pieces of endive in center of plate on top of fish. Flip "paillard" out onto center of cool plate and set aside. Set aside. Lightly pound with flat side of side of cleaver or large knife until about 1/32-inch thick and three pieces have more or less joined together. season with salt and pepper. Italian Italian Italy European Mediterranean Ingredients : 1 1 lrg x Onion. Add beer and sprinkle with sugar and bake 10 minutes in 400 degree oven. Remove cooked endive from liquid and drain. sprinkle with lemon zest and serve. skin removed Extra-virgin olive oil Virgin olive oil plus Method : • • Preheat oven to 400 degrees. Stir in next 5 ingredients. shrimp and scallops.(loosely packed) Salt to taste Freshly-ground black pepper to taste Zest of 1 lemon in long pieces • • • West Coast Cioppino Yield > 6 servings Keys : Main Dish.Warm Monkfish Paillard with BeerGlazed Endive and Basil Oil Yield > 4 Keys : Appetizers Fish Ocean Seafood Herbs Italian Italy European Mediterranean Ingredients : 8 2 2 1/2 4 1 3 1 oz tbl tbl Monkfish bones. cook until fish and . Continue process with remainder of fish to yield four plates with 6-inch rounds of thin fish in the center. heat 2 tablespoons virgin olive oil over medium heat. Make ice bath with one cup ice cubes and two cups water. Add white fish. Remove from boiling water.(abt 3/4 lb) halved lengthwise • cup Pilsner beer tbl Sugar cup Basil leaves . Bring 6 cups water to boil. Plunge basil leaves in boiling water and cook 20 seconds. In a 12-inch skillet. chopped Green bell pepper. chopped Method : • • Saute first 3 ingredients in hot oil in Dutch oven or large saucepan until soft. Drizzle with 2 tablespoons basil oil. Place four plates with paillards in 400 degree oven for 30 seconds to one minute or until fish has just whitened but has not yet begun to shrivel at the edges. When cool. Cook eight pieces of endive cut-side down until golden brown (about 5 to 7 minutes). Shellfish. This recipe yields 4 antipasto servings. Slice three 3/4-inch pieces of monkfish and place all three between oiled pieces of aluminum foil. drain basil leaves and press out excess water. cup Virgin olive oil lrg Belgian endive . Soups.

• Keywords: Main dish. or until heated through. Fish.) Garnish with parsley sprigs and olives before serving. cut lengthwise into thirds 1 2 5 5 cup plus tbl tbl x olive oil fresh lemon juice garlic cloves. cook 1 to 2 minutes. Mix olive oil. Peel and pat dry.) Drain peppers. Cover and refrigerate. about 2 minutes. Stir in soy sauce and parsley. Mix in enough reserved marinade to season to taste. chopped parsley and capers in another bowl. Italian cup Dry white wine [dealcoholized is okay] cup Bottled clam juice tsp x lb lb lb x tbl Dried Italian herbs. Wrap in paper bag and let stand 10 minutes to steam.2 2 1 1/2 1/2 1/2 1 1/2 1 1/2 1/2 1/4 1 3 clv tbl lb garlic. Cover and refrigerate. the thinner version (the one without the misspelling of "epais" on the label:)] Yellow and Red Bell Peppers Filled with Tuna and Capers Yield > 16 Keys : Fish Seafood Appetizers Italian Italy European Mediterranean Ingredients : 10 x yellow bell peppers. lemon juice and garlic in large bowl. reserving marinade. Shellfish. Roll up. Bring to room temperature before continuing. Serve immediately. (Can be prepared 6 hours ahead. Place 1 tablespoon tuna mixture on inside of each piece of pepper at one end. pressed salt and freshly ground pepper Method : • Arrange pepper skin side up in broiler pan (in batches if necessary) and broil until blackened. (Can be prepared 1 day ahead. Add crab. Add peppers and marinate at least 30 minutes. Season with salt and pepper. chopped scallops are opaque and shrimp are pink. • • • . minced Vegetable oil Tomatoes. Combine tuna. Pour remaining marinade over rolls. Soups. breaking up tuna with a fork. Arrange seam side down on serving platter. cut lengthwise into thirds 10 x red bell peppers. I prefer Pearl River Bridge. Season with salt and pepper. crushed Bay leaf Firm white fish fillets cut into 1-inch chunks Medium-size shrimp peeled and deveined Bay scallops Dungeness crab (optional) cooked. cleaned & cracked Kikkoman Lite Soy Sauce [or other good soy.

• . Serve hot. Grate the cheese. stirring constantly until the raw color disappears. Cut up onion. drained 1/2 5 cup chopped fresh parsley tbl drained capers fresh parsley sprigs imported black olives (such as kalamata or nicoise) Yummy Sloth House Ramen with Pesto or Other Italian Stuff Yield > 1 Keys : Instant Noodles Maggi Student Budget Easy Pasta Italian Italy European Mediterranean Ingredients : Text only: Method : • Start boiling ramen. Eat.3 can albacore tuna packed in water. Add the hot stock and kritharaki and transfer to a buttered "yuvetsi" or baking casserole. then remove the spices. and tomato mix in Drain water from cooked ramen. Yuvetsi Kritharaki Me Kima Kypriotiko Yield > 4 Servings Keys : Main Dish Pasta Ethnic Italian Italy European Mediterranean Hot Ingredients : 2 1 1 tbl lb x Vegetable oil or margarine Lean meat. minced or grated Salt & freshly ground pepper 3 1 2 1 1 whl x tbl cup qt cloves Cinnamon stick Tomato paste -Hot water Stock (same flavor as meat) Method : • • Heat the oil and mash the meat into it with a fork.and herbs if fresh. garlic. Bake in a moderately hot oven for 40 minutes. Taste and adjust seasonings. then cook over moderate heat. garlic. Drape with a dry kitchen towel to absorb moisture. salt. stirring once. or until the pasta is tender and all liquid has been absorbed. spices. Lightly saute onion. and tomato paste diluted with hot water. Cover and simmer for 20 minutes. garnished with parsley or watercress. tomato. Mix in cooked stuff and cheese also add a little more packaged pesto if you have it. Remove from the oven. ground Onion. and pepper to taste. Do not add seasoning. Add the onion. leave the dishes for later.

Reduced to eggs and brandy (the enemy having captured the provision wagon) the Marshal's chef invented a dessert. IL TULIPANO WINE: ASTI SPUMANTE • • cup Heavy whipping cream pt Strawberries. who defended Florence against the Castracani in the 15th century. blueberries or raspberries • • • . Do not overcook the sauce or it will curdle. This frothy Italian egg desert has a curious history. or until the sauce is frothy and thick enough to leave a ribbon trail. Whip the heavy cream in a copper bowl or electric mixer to stiff peaks. Let cool slightly. 2. It is named for Marechal Balione.1 1/4 cup Kritharaki or orzo Parsley or watercress Zabaglione Yield > 6 Keys : Desserts Italian Italy European Mediterranean Servings Ingredients : 9 1 1/2 1/2 1 1/2 1 x Egg yolks Method : • cup Sweet Marsala wine cup Dry white wine tbl Sugar 1. Put first four ingredients in a double boiler over gentle simmering water and whisk for 5 minutes. Garnish with fresh berries. fold the whipped cream into the egg mixture and gently spoon it into serving dishes. Working over a bowl of ice. Refrigerate it until ready to serve. 3. which he called zuppa baglioni-Baglioni's soup.

heat 1/4 cup of the olive oil over medium-high heat until hot. mix thoroughly. Remove to plate. In a large skillet. In a small bowl. Bake 40 minutes. arrange Chicken Parmigiana around the pasta and serve immediately. cut each breast in half. Dip a chicken piece into beaten egg. Transfer pasta to the center of a serving platter. • • • • • Ziti with Broccoli . remove and discard skin from each chicken breast. Shake chicken to remove excess crumbs. Arrange chicken pieces bone side down over sauce mixture. then dip chicken into bread crumb mixture. adding oil to skillet as necessary. such as ziti or penne Parsley. Remove foil brom baking dish. To serve: Toss hot cooked pasta with 1 tablespoon olive oil and the minced parsley. saute 5 minutes on each side. turning it to coat thoroughly. combine bread crumbs and 1/4 cup of the Parmesan cheese. combine spaghetti sauce. Add half of the chicken pieces. Sprinkle with remaining 1/4 cup Parmesan cheese. Top each piece of chicken with one slice of mozzarella cheese. turning once. grated Egg Olive oil (16 oz) Spaghetti sauce garlic. Repeat with remaining chicken.Zesty Italian Chicken Parmigiana Yield > 5 Keys : Main Poultry Italian Italy European Mediterranean Hot servings Ingredients : 3 1/2 1/2 1 1/3 1 1 1 1 3 2 whl cup cup lrg cup jar clv tsp pkt cup tbl Chicken breasts (1 lb each) Fine seasoned dry bread crumbs Parmesan cheese. Repeat until all chicken pieces are coated. until golden brown. cut in 6 slices Hot cooked pata. garlic and oregano. minced Method : • Preheat oven to 350 . Pour into a 13" x 9" x 1 3/4" baking dish. dried. Return dish to oven and bake 10 minutes longer or until mozzarella is lightly browned and sauce is bubbly. In a shallow bowl. crushed (8 oz) Mozzarella cheese. Cover loosely with a sheet of aluminum foil. crushed Oregano leaves. Place egg in another shallow bowl and beat thoroughly. Makes 5 servings. letting excess dripoff.

parsley. and garlic. but do not cook or burn. Sprinkle on the cheese and black pepper. Steam broccoli in a little water in a covered saucepan for about 25 minutes. Combine olive oil. Place both in the hot pot the ziti was cooked in and pour the sauce mixture over both.Yield > 4 Keys : Italian Italy European Mediterranean Italian Ingredients : 1/4 1 1/4 2 8 1/4 2 1/2 3/4 cup olive oil lb tbl x broccoli. Warm this sauce for 2 minutes. Stir to get flavor of garlic. Drain broccoli and ziti as soon as cooked. Instead of dessert. and serve immediately. cup parmesan cheese. mashed black pepper. Have a loaf of good Italian Bread and a bottle of Barolo. fresh ground ziti Zucca Brusca Yield > 1 Servings Keys : Pasta Vegetables Sauces Italian Italy European Mediterranean . butter. stir. fresh (to 1 1/2) butter parsley sprigs. grate fresh lrg tsp lb garlic cloves. leaves only Method : • • • • • • Cut stems off broccoli and wash thoroughly. In another pot cook the ziti in boiling salted water for about 20 minutes. try a mixed rugola and dandelion salad with Italian Salad Dressing and a soft Brie and Bel Paese cheese. Chop parsley and garlic together.

then carefully fold into the corn mixture. egg yolks. leaving a 1/4" thick shell. Chop the flesh and drain off any liquid. In southern Germany and Alsace the pie was made from zwetsche. She lined the tart with breadcrumbs and then apricot preserves. To make the crust using a food processor. Place the zucchini shells in an ovenproof dish. until risen. (I agree with her. Bring sauce to a boil and simmer for 5 minutes. fitted with a metal blade. when small blue Italian plums are in season.Ingredients : 7 2 1/2 3 1/2 whl x cup tbl cup zucchini. three-quarters of the cheese and salt. Mix with the corn. She went light on the cinnamon. which protected the dough during baking. for frying Method : • • Fry zucchini slices in deep oil until brown. grated drained salt • • • 2 x eggs. drain. separated Zwetschgenkuchen (Alsatian Italian Plum Torte) Yield > 6 Keys : German Germany European Italian Italy Mediterranean servings Ingredients : 1 cup unbleached all-purpose flour dash of salt 1/4 1/2 1 2 cup sugar cup (1 stick) unsalted butter or parve margarine lrg tsp egg yolk dried breadcrumbs Method : • This torte is served traditionally at the high holidays in early fall. a local variety of these plums. Serve on top of Pasta. chopped Lemon juice Worcestershire sauce Beef broth Salt and pepper. My aunt Lisl always used to make a murbeteig crust (a short-crust butter cookie dought) for this tart. and 1 tablespoon of the • . Serve immediately. were simply delicious. salt. spoon in the filling and sprinkle with the remaining cheese. (12oz) Method : • Cook the whole zucchinis in boiling water for about 6 minutes. ground red pepper. to taste Vegetable oil. Cut in half lengthways and scoop out some the seeds and flesh inside. Beat the egg whites until stiff. leading to a crispy crust. simple to prepare. cup parmesan cheese. NOTES : Best eaten cold Zucchini Al Mais Yield > 6 Keys : Italian Italy European Mediterranean Ingredients : 6 sm zucchini ground red pepper 1 2/3 can whole kernal corn. Cook in a 350F oven for 25 to 30 minutes. pulse the flour. Drain and add other ingredients.) My aunt's results. sliced lengthwise Cloves garlic. a spice she felt was overused in this country. and sliced each Italian plum into four crescent shapes.

Makes 6 servings. then spoon the apricot preserves on top and drizzle with the brandy. and pat into a flattened circle. you can wrap and freeze the tart. Just remove the pie from the freezer one hour before baking. to bake it later. Just before serving. and process until crumbly. • • • • • • . Preheat the oven to 400 F. Cut the butter or margarine into small pieces. and 1 tablespoon sugar until the mixture resembles coarse breadcrumbs. Sprinkle with cinnamon and the remaining sugar.1/3 1 2 1/2 cup apricot preserves tbl lb tsp brandy Italian plums cinnamon Confectioners' sugar sugar together. Sprinkle the breadcrumbs on the dough. add to the bowl. Place the dough in the center of a 9 inch pie plate and with your fingers gently pat in out to cover the bottom and go up the sides. dust your hands and the dough with flour. adding more flour if necessary. salt.) Place the tart in the oven and bake about 30 to 40 minutes or until the crust is golden brown and the plums are juicy. When you are ready to make the crust. use your fingers or a pastry blender to work the butter or margarine into the flour. Cover with plastic wrap and refrigerate for at least a half hour. • To make the dough by hand. Add the egg yolk and work the dough into a ball. Remove the crust from the oven and let it cool slightly. Prick the crust with the tines of a fork in several places and prebake the crust on the middle rack for 10 minutes. Add the egg yolk and process until a ball is formed. Remove from the oven. Place the plum quarters on the crust in a circle so that each overlaps the next and they eventually form a spiral into the center. if you wish. dust with flour. (At this point. Turn the oven down to 350 F. Remove the dough from the bowl. sprinkle with confectioners' sugar. Pit and cut the plums into fourths.

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