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Your Source For Perfect Meals.
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PANCETTA CARBONARA.
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4 slices bacon, chopped
4 slices pancetta, chopped
1/4 teaspoon ground cinnamon
2 cups whipping cream
1 1/2 cups freshly grated Parmesan
6 large egg yolks
18 ounces fresh fettuccine
Salt and freshly ground black pepper
2 tablespoons chopped fresh chives
Saute the bacon and pancetta in a heavy large frying pan over medium heat until almost crisp, about 5 minutes. Sprinkle the cinnamon over the bacon and pancetta and saute until the bacon is crisp and golden, about 2 minutes longer. Cool. Whisk in the cream, cheese, and yolks to blend.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until it is just tender but still firm to the bite, stirring occasionally, about 3 minutes. Drain. Add the fettuccine to the cream mixture and toss over medium-low heat until the sauce coats the pasta thickly, about 5 minutes (do not boil). Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large wide serving bowl. Sprinkle with chives and serve.
PENNE ALL'ARIBBIATTA.
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1/4 cup olive oil
2 tsp. finely minced garlic
1/2 to 1 1/2 tsp. crushed dried red pepper
1-28 oz. can peeled Italian plum tomatoes with juices
Salt
8 oz. penne
2 T. chopped parsley
Heat oil in medium skillet over low heat; add the garlic and red pepper. Saute stirring, until garlic turns golden; do not brown garlic. Puree the tomatoes through a food mill. Stir in the oil. Simmer, stirring until sauce is slightly reduced and thickened, about 20 minutes. Season with salt to taste. Cook the penne in plenty of water until al dente, or firm to the bite, about 10 minutes; drain. Toss with the sauce and sprinkle with parsley.
PESTO SAUCE.
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2cups fresh basil
1 cup fresh italian parsley
1/2cup parmesan or romano cheese, grated
1/2cup toasted pine nuts
4 garlic cloves, roughly chopped
1/4tsp salt
1/8tsp red pepper flakes
1/2cup olive oil
1TBS lemon juice
1TBS water
Combine all ingredients in a food processor of blender. Puree until the mixture forms a smooth, thick paste. Submitted by Cliff
QUICK HOMEMADE MEAT
SAUCE WITH SPAGHETTI.
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1 pound chopped meat
1 small onion, chopped
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped
3 tablespoons grated Parmesan cheese
1 tablespoon fresh basil leaves, chopped
1/2 teaspoon dried oregano
black pepper to taste
1 can prepared tomato sauce
1 pound spaghetti, cooked al dente
Brown the chopped meat in a large skillet in olive oil. Add in the onions and continue cooking until onion become limp and the meat is cooked through. Add in the cheese, parsley, garlic basil, pepper and oregano and stir in the prepared tomato sauce. Cook 20 minutes stirring often. Serve over a bed of hot spaghetti. Recipe submitted by Gary
RAVIOLE WITH
SAUSAGE AND PEPPERS.
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1/2 25 ounce package frozen cheese-filled ravioli
2 cups frozen bell pepper and onion stir-fry
1 26 ounce jar chunky spaghetti sauce
8 ounces smoked sausage -- sliced
1 ounce (1/4 cup) shredded fresh parmesan cheese
In 3 1/2 to 4 quart slow cooker, combine all ingredients except Parmesan cheese; mix well.
Cover; cook on low setting for 5 to 6 hours.
Sprinkle individual servings with cheese.
RIGATONI IN VODKA SAUCE.
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2 Tbs (30 ml) olive oil
1 small onion, chopped
2-4 cloves garlic, finely chopped
1 Tbs (15 ml) Italian herb mixture
16 oz (454 g) canned Italian plum tomatoes, chopped and liquid reserved
3 oz (80 g) chopped prosciutto or cooked ham
1/2 cup (125 ml) vodka
3/4 cup (180 ml) heavy cream
1 cup (250 ml) freshly grated Parmesan cheese
Salt and freshly ground pepper to taste
1 lb (450 g) rigatoni or other tubular pasta, cooked according to the package directions and drained
Heat the olive oil in a large skillet (large enough to hold the cooked pasta) over moderate heat and saute the onion, garlic, and Italian herbs for 5 minutes. Add the tomatoes, their reserved liquid, and the prosciutto and simmer 10 minutes, stirring occasionally. Add the vodka and simmer 5 minutes. Add the cream, 1/2 cup (125 ml) of the Parmesan, salt, and pepper. Simmer until the sauce is slightly thickened, about 5 minutes. Add the cooked rigatoni and stir to coat with the sauce. Serve garnished with the remaining Parmesan. Serves 4 to 6.
ROLLED STUFFED EGGPLANT.
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4 cloves garlic finely chopped
1 C. vegetable oil
2-28 oz. cans crushed tomatoes with puree
1-8oz. can tomato sauce
1/2 tsp. salt
1/2 tsp. pepper
4 C. plain bread crumbs
2 C. sifted all purpose flour
4 eggs
1/4 C. milk
2 eggplants (1 lb. each)
2-15 oz. containers ricotta cheese
1-8 oz. package mozzarella cheese, grated
1/2 C. Parmesan cheese
2 C. chopped parsley
Saute garlic in 1 tablespoon of the oil in a large saucepan until golden brown, about 4 minutes. Working in batches, combine crushed tomatoes, tomato sauce, salt and pepper in blender. Whirl until smooth. Pour into saucepan. Bring to boil. Lower heat; simmer, partially covered for 30 minutes. Reserve. Combine crumbs and flour in a large shallow pan. Beat eggs and milk in a large bowl. Peel eggplants, cut lengthwise into 1/8" thick slices. Dip into egg mixture ; dredge with flour mixture, shaking off excess. Set on wax paper. Working in batches and using about 3 tablespoons of oil per batch, saute the eggplant until golden, one minute per side. Drain on paper toweling. Combine ricotta and mozzarella, Parmesan and parsley in a bowl; mix well. Spread 2 to 3 tablespoons on one slice of each slice of eggplant. Roll up in jellyroll fashion. Spread tomato sauce over bottom of each of two 11 3/4x7 1/2x1 3/4" baking dishes. Arrange rolls seam side down in a single layer in dishes. Spoon sauce over rolls. Bake, covered in a preheated 450 degree oven for 30 minutes or until sauce is bubbly. Garnish with chopped parsley.
SALTIMBOCCA ALA ROMANO.
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8 small slices veal filet
Ground black pepper
4 ounces ham, thinly sliced
8 fresh sage leaves
2 ounces butter
4 tablespoons white wine
Beat the slices of veal fillet until very thin about 4" square. Then season with ground fresh black pepper. Cut the ham into the same size pieces as the veal and place a slice flat on top of the veal with 1 sage leaf sandwiched between the ham and the veal or placed on top. Secure with a toothpick. Heat a little butter in a frying pan and fry the meat over a medium heat until lightly browned on all sides. Add the wine into the pan. Cover the pan and reduce the heat and simmer for 10 to 15 minutes or until tender. Remove the toothpicks and arrange ham side up on a serving dish. Add a little butter to the pan juices, stir well and pour over the meat
SAUSAGE IN TOMATO GRAVY.
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1 - 1 1/2lb. Smoked sausage, cut into bite sized pieces (I used Italian)
1 large onion, chopped
1 large bell pepper chopped
1 Tbsp. minced/chopped garlic
16-24 oz. of tomato sauce
1 10 oz. can of diced tomatoes and green chilies (Ro-Tel type)
1 can of whole tomatoes (optional)
Cajun seasoning (if needed to taste)
water (if necessary)
Add all ingredients and simmer till sausages are tender and gravy is at desired consistency. Served over white rice, this is really excellent. Goes well with a side dish of buttered corn, any potato dish, and/or buttered peas.
**I sauteed the veggies with the It. Sausage & then added the rest of the ingredients & let it simmer 30 to 45 minutes. Served it over rice & had garlic bread on the side.
SHRIMP SCAMPI
ON A BED OF LINGUINI.
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Sweet Creamy Butter-3/4 cup.
Extra Virgin Olive Oil-1/2 cup.
Fresh Italian Parsley-2 tablespoons chopped.
Fresh Basil-1 teaspoon chopped.
Oregano-a dash.
Garlic Cloves-4 cloves minced.
Sea Salt-3/4 teaspoon.
Fresh Lemon Juice-juice of 1/2 lemon.
Large Gulf Shrimp-peeled and de-veined.
White Pepper-to taste.
Clam Juice-1/4.
In a large pan melt the butter with the extra virgin olive oil. Place the garlic into the pan and mix until the garlic just shows signs of beginning to brown. Add in the parsley, basil, oregano, salt, lemon juice, white pepper and shrimp. Toss the mixture until the shrimp begins to start changing color. Transfer the mixture to a shallow baking dish. Place in a 450F degree preheated oven for 10 minutes. Spoon the finished Shrimp Scampi over the al dente cooked Linguini. Sprinkle some freshly chopped parsley over the top of the shrimp and along the edges of the platter. L'amour...l'amour...l'amour!
SPAGHETTI BOLOGNESE.
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500g meat (beef)
2 onions
4 carrots
2 sticks of celery
4 cloves of garlic
1 tin of tomatoes
2 tbsp of tomato puree
2 tbsp of oregano
2 tbsp of basil
2 1/2 tbsp of gravy granules
salt & pepper
spaghetti
water, oil and salt
1. Put the meat, 1 onion (chopped), carrots, celery sticks and 2 garlic cloves into the food processor and mince them all up. Put it into a pan until the meat has gone a greyish brown colour.
2. Put some oil into another pan and fry off the onion and the garlic. When the onion has gone soft add the tomato puree, tomatoes, herbs and season. Boil it and then liquidise until there are no more lumps, season to taste.
3. Mix the gravy granules into the meat mixture and then add the tomato sauce, mix well, if it needs thickening up a bit more then add some more gravy granules.
4. Put it onto simmer for half an hour.
5. Boil the water for the spaghetti and cook the spaghetti as the packet tells you.
SPAGHETTI CARBONARA.
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3/4 lb. bacon, cut into 1" pieces
3 T. olive oil
1 1/2 cups chopped onions
1/2 cup parsley, chopped
1 cup diced Fontina cheese
2/3 cup shredded Proscuitto
2 egg yolks, beaten
dash hot red pepper flakes
1 lb. spaghetti
freshly ground black pepper
1 cup Parmesan cheese, shredded
Heat bacon pieces in a heavy pan and cook until crisp. Transfer to paper towel and drain. Pour off most of the bacon fat, but do not wash the pan. Add olive oil and onion. Cook until tender. Cook the spaghetti al dente. Drain and then transfer immediately into a hot dish. add all the other ingredients to the spaghetti except the Parmesan cheese and black pepper. Toss vigorously to coat all the pasta. Serve immediately. Pass the Parmesan cheese and the black pepper
SPAGHETTI WITH CRAB SAUCE.
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1 can crabmeat, drained
2 oz. olive oil
2 T. white wine
Salt and Pepper
2T. canned Italian peeled tomatoes, drained
1 lb. spaghetti (al dente)
1/2 stick unsalted butter
3 T. heavy cream
Gated Parmesan cheese
Simmer crabmeat in olive oil over meadium heat. Add white wine, salt, pepper, tomatoes; simmer another 2 minutes. Place cooked spaghetti in heated bowl. Pour in crab mixture. Add butter, cream, grated cheese, salt and pepper. Serves 2.
SPAGHETTI WITH EGGPLANT SAUCE.
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1 med.-size eggplant (about 1 lb.), pared
and cut into 1" cubes
2 T. flour
1/2 C. olive oil
1/2 C. sliced onion
2 C. fresh peeled and quartered plum
tomatoes or 1-1 lb. can Italian-style
plum tomatoes, quartered and drained
6 oz. tomato puree
1/2 tsp. salt
1 tsp. dried basil
Freshly ground black pepper to taste
1/4 tsp. sugar
Freshly grated Parmesan cheese
Sprinkle eggplant cubes with flour and toss to coat well; set aside. In a 4 quart saucepan or Dutch oven, heat oil and add prepared eggplant cubes. Brown lightly, stirring frequently. Remove to absorbent paper and drain. Place onion in pot, adding more oil if necessary, and cook until lightly browned. Stir in tomatoes, tomato puree, salt, basil, pepper and sugar. Boil gently uncovered, for 20 minutes, stirring occasionally. Add eggplant and boil gently, covered 15 to 20 minutes longer, or until eggplant is fork tender. Serve over cooked spaghetti with Parmesan cheese. Makes 4 to 6 servings, or enough for 3/4 to 1 lb. spaghetti.
SPAGHETTI WITH MUSSELS.
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4 1/2 lbs. mussels
3/4 cup olive oil
3 cloves garlic, chopped
dash oregano
3 tablespoons chopped parsley
1/2 teaspoon rosemary
1/2 bay leaf
1 pond tomatoes, peeled
1/2 green chili pepper
Salt to taste
1 pound of spaghetti
Wash, scrub and beard the mussels. Put them in a large saucepan with 1/4 cup of olive oil. Heat them over high heat to open, but do not cook. Take from heat and remove the flesh. Reserve. Strain the mussel stock through a sieve and reserve. Brown the garlic in the remaining oil with the oregano, parsley, rosemary and bay leaf. Let these cook for a minute, then add the tomatoes, chopped chili pepper and salt. Simmer slowly. When the sauce has reduced a little, add the mussels, leaving the pan over the heat for a few minutes. cook the spaghetti al dente in boiling salted water. Drain and return to bowl. Add sauce and reserved mussel stock.
STUFFED SHELLS.
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3 pounds ricotta cheese
6 eggs
1 pound grated mozzarella cheese
1 pound large shells
Romano or Parmesan cheese, sprinkled to taste
2 tablespoons chopped parsley
Marinara sauce
Boil a large pot of water and cook the shells al dente. Mix all the filling ingredients until blended well. In a shallow baking dish, coat bottom with a thin layer of marinara sauce. Take each shell and fill it with 2 tablespoons of filling and place in the pan, side by side. When the pan is full, cover with the sauce. Bake in a 400F. degree oven for 45 minutes. Let stand 10 minutes before serving.
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ANTIPASTO.
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4 sm.jars roasted red peppers
1 can pitted black olives
Sliced boiled ham
Sliced provolone
Sliced Genoa salami
Sliced cappiocola
Leaves of 1 head romaine lettuce
2 jars marinated artichoke hearts
2 jars marinated mushrooms
1 jar pickled eggplant
2 fresh mozzarella
1or2 anchovies
Use 1 slice of each meat and cheese per person. Lay cleaned romaine leaves on a serving platter arranged to cover the bottom. Slice roasted peppers and drain. season with a little parsley and 1 or 2 minced anchovies. Add a little olive oil and garlic. Mix in a bowl and set aside. Arrange ham, salami, cappiocola and provolone on outside of tray in a circular fashion, overlaying each meat and leaving the center empty. Place roasted peppers in the middle. Outline with black olives. In a fanlike design, put rows of artichokes and mushrooms on top of the cold cuts. Place mozzarella chunks on top of the peppers and add eggplant where needed.
BAKED MANICOTTI.
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Quick Batter:
1 C. flour
1 C. milk
1 egg, beaten
1/2 tsp. salt
light oil
Filling:
3 lbs. ricotta cheese
6 eggs
1 lb. grated mozzarella cheese
Romano or Parmesan cheese to taste
2 T. parsley
1 recipe Marinara sauce
Stir in milk and egg with a whisk and gradually add flour and salt until well blended and smooth. For each and every shell brush the surface of a 7" frying pan with the light oil or cooking spray. Quickly pour 3 T. of the batter into the frying pan, swirling to cover the surface of the pan. Cook over a medium heat until set, then turn over the pancake until the other side is cooked. Remove the crepe and let cool. Sack them with foil between them. May freeze for later use. For the filling mix all the ingredients together well. In a shallow baking dish, coat the bottom with a thin layer of the marinara sauce. Take each crepe and fill them with about 2 tablespoons of the cheese filling and bring the edges of the crepe together to seal (Roll), and place in pan side by side. When the pan is completely full, cover with the sauce. Bake in a 400F. degree oven for 30 minutes.
BAKED RAVIOLE.
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1 small eggplant
1 celery stalk
1 medium carrot
1 small onion
4 tablespoons olive oil
28 oz. can Italian peeled tomatoes
1 tsp. sugar
1/2 tsp. salt
13 oz. package of frozen ravioli
8 oz. whole mozzarella cheese-2 cups shredded.
Chop eggplant, celery carrot and onion. In a large saucepan over a medium heat stir place in the olive oil, eggplant, celery onion and carrot. Cover and cook for 10 minutes, until tender. Place tomatoes in a blender and puree. Add the tomatoes, sugar and salt in to the saucepan with the vegetables. Bring to a boil. Lower the flame and simmer for 20 minutes. Cook the ravioli as described on the package. Slightly undercook them. In a baking pan place in some of the tomato sauce to cover the bottom. Place the cooked ravioli in the pan and top with the rest of the sauce. Sprinkle the shredded Mozzarella cheese on top and bake in a 375 degree oven for 30 minutes. The cheese should be bubbly, hot and golden. Serve with a crisp salad.
BAKED ZITI WITH EGGPLANT.
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Eggplant-1 sliced thinly lengthwise.
Ziti Pasta-1 pound.
Eggs-2 lightly mixed.
Olive Oil-6 tablespoons.
Flour- 1/2 cup.
Italian Flavored Breadcrumbs- 1 1/2 cup.
Tomato Sauce-2 to 3 cups homemade preferably but if not your favorite store brand.
Mozzarella Cheese- 1/2 pound sliced.
Hot Red Pepper flakes-dash. Salt and pepper to taste.
Fresh Basil- 1 tablespoon chopped.
Romano Cheese- 1/2 cup grated.
Slice the eggplant. Sprinkle with a little salt. Layer the slices in paper towel. Place the eggplant in the paper towel into a colander. Place a heavy bowl on top of the eggplant slices for 1 hour. This will strain some of the juice out of the eggplant that gives it a bitter taste. After and hour flour, eggwash and bread the eggplant slices allow to dry for 15 minutes. Fry them in the Olive Oil until golden brown, turning once. Drain on paper towels. Slice the eggplant into strips and then cube. Set aside. In a large pot boil the ziti until al dente. Drain. In a large bowl toss the pasta with the Tomato Sauce, fresh Basil, Romano cheese, salt, pepper and hot red pepper flakes. Add the fried eggplant pieces and toss gently. Pour into a grease casserole and top with a little more sauce. Layer the Mozzarella slices over the top. Bake at 350F degrees for approximately 20 to 25 minutes. Cheese will become brown and bubbly. Serve with fresh crusty Italian bread.
BRACCIOLE.
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1/4 (1 stick) butter melted
2 T. olive oil (extra virgin)
8-4" eye or bottom round steaks,
pounded thin with mallet
Salt and Pepper to taste
4 cloves garlic, chopped fine
1 C. dry bread crumbs
1/2 C. chopped fresh parsley
4 hard boiled eggs chopped
Tomato sauce
Rub mixture of butter and oil into one side of piece of meat. Rub salt and pepper into the same side. Spread layer of chopped garlic over same side. Cover garlic with layer of bread crumbs, followed by parsley then eggs. Roll and tie with string or secure with toothpicks. Fry over medium heat for 3 or 4 minutes until brown all over. Remove from the frying pan and simmer in sauce for 2 hours.
BROCCOLI PASTA.
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Metric Ingredient Imperial
1 25 L penne or rotini 5 cups
750 ml broccoli florets 3 cups
50 ml olive oil 3 Tbsp
3 cloves garlic, minced 3
- salt & pepper to taste -
- parmesan cheese -
In a large pot of boiling salted water, cook penne or rotini for 5 minutes. Add broccoli, cook for 3 minutes or until pasta is tender but firm and broccoli is tender-crisp. Drain well. Meanwhile, in small saucepan, heat olive oil with garlic for 2 to 3 minutes or until garlic is softened. Toss with pasta mixture. Season with salt and pepper to taste. Sprinkle with parmesan cheese. Makes 4 servings. Recipe submitted by Marla
CALAMARI.
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1 Lb. cleaned squid
1 C. Italian cheese
2 C. bread crumbs
3 eggs
1/2 tsp. pepper
3 cloves garlic
Mix cheese, bread crumbs, eggs, pepper and garlic in a bowl. Remove tentacles from squid; set aside. Stuff body of squid with 1/2 teaspoon of the bread crumb mixture which has been rolled into an oblong shape to fit body. Close body with toothpick and drop into a pan of prepared marinara sauce and simmer 20 minutes.
CHICKEN PARMAGIANA.
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Marinara Sauce:
Minced Garlic-3 cloves minced.
Olive Oil-4 tablespoons.
Crushed Tomatoes-2 1/2 pounds.
Red Wine- 1/2 cup.
Oregano-1 tablespoon.
Basil-1 tablespoon.
Thyme-1/2 teaspoon.
Rosemary-1/2 teaspoon.
Sugar-1 tablespoon.
Salt and Black Pepper to taste.
Place olive oil and garlic on medium heat for a few minutes. Do not brown the garlic. Add in all the rest of the ingredients. Bring to a boil. Immediately lower the heat and continue cooking on a low flame for 1 1/2 hours.
Chicken:
Chicken Breasts-4 whole breasts boneless.
Italian Seasoned Bread Crumbs-2 cups.
Locattelli Pecorino Romano Cheese-1/4 cup grated.
Eggs-2 whole eggs whisked.
All purpose Flour-1/2 cup.
Garlic Powder-1 teaspoon.
Olive Oil-1cup.
Butter - 4 tablespoons.
Fresh Whole milk Buffalo Mozzarella Cheese-1/2 pound sliced.
Marinara Sauce-1 1/2 cups.
Combine the Italian bread crumbs, garlic powder and Locattelli cheese together. Set aside. Pound the chicken breasts into 1/4 inch thick cutlets. Dredge in flour. Dip into egg and then immediately into the Italian bread crumbs. Allow to dry for 1/2 hour. In a large frying pan add the olive oil and butter. Bring up to medium and begin frying the chicken cutlets. Brown on each side for about 4 minutes. Remove and drain on paper towels. Place cutlets on to a cookie sheet . Top cutlets with homemade marinara sauce and sliced whole milk fresh buffalo mozzarella cheese. Sprinkle with a little of the Locattelli cheese and broil until slightly browned. Serve with a side of pasta and marinara sauce and a crisp Italian salad with icy cold cucumbers and red onion. Abundanza!
DADDY'S SURPRISE.
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Olive oil
1 med. yellow onion
1 lb. ground veal
15 oz. can tomato sauce
1 tsp. minced garlic
Salt
Pepper
Chopped parsley
Chopped basil
1/4 C. sliced mushrooms
Egg noodles, rice or fettuccine
Cover the bottom of a heavy skillet or Dutch oven with olive oil. Heat on medium high heat while you chop the onion. When the oil is hot, saute the onion until it starts to get transparent. Add the veal, cook uncovered until browned, turning frequently. Add the tomato sauce and about 1/3 can of water. Add the seasonings and mushrooms. Stir well, bring to a boil. Lower heat and simmer while you cook the noodles. Serve over egg noodles, rice or fettuccine.
EASY ITALIAN TOMATO SAUCE.
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2 tbsp olive oil
1 medium onion,chopped
1 tbsp minced fresh garlic
1/2 cup chopped bell pepper
2 cups water
2 1/2 cups dried tomatoes
2 tsp lemon juice
1 tbsp dried parsley
1 tsp dried basil
1 tsp dried oregano
1/2 tsp celery salt
dash red pepper
Heat the oil in a saucepan and saute the onion,garlic and bell pepper in the oil until tender.Add the water and bring to a boil.Stir in the dried tomatoes and seasonings.Cover and simmer 20-30 minutes.Pure in a blender until smooth.
EGGPLANT PARMAGIANA.
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2 to 3 eggs
1TBS parmesan
2tsp dried parsley
black pepper
1/2 tsp garlic powder
2 cups bread crumbs
2 med size eggplants, peeled and thinly sliced
olive oil to fry eggplant
Mozzarella
Sauce
Beat eggs, cheese, parsley, pepper and garlic together. Dip sliced eggplant into egg mix and then into the breadcrumbs to coat nicely. Fry each piece in oil until brown on both sides. Drain on paper towel and then place them in a baking pan with sauce on the bottom. After you layer them coat them with sauce and sprinkle with mozzarella (lots). Keep going till run out. Top with sauce and mozzarella and bake at 350 until cheese is melted and sauce bubbly.
FETTUCCINI ALFREDO.
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Heavy Whipping Cream-2 cups.
Freshly Grated Pecarino Romano Cheese- 2 cups.
Salted Butter-1 stick.
Fresh Fettuccini Pasta-1 pound.
Salt and Pepper -to taste.
Nutmeg- a dash.
Place the butter in a medium size sauce pan. Melt it on a low flame. Add in the cream and stir the mixture until warmed. Add in half of the Pecarino Romano Cheese and stir until dissolved. Meanwhile in a large pot bring water to a boil. Salt the water slightly and add a tablespoon of olive oil to the water to keep the pasta from sticking. Cook the fresh pasta noodle as prescribed on the package. This probably should not take longer that 4 minutes if it is fresh. Drain in a colander. Place the drained pasta into the pan with the warm sauce. Add salt and freshly cracked black pepper. Toss the mixture until all the pasta is coated well. Place on a platter. Sprinkle with the additional Romano Cheese and some more cracked black pepper. Dust with a very small amount of nutmeg and serve immediately. Delicious with homemade Garlic Rolls
FRESH PLUM TOMATO
AND BASIL SAUCE.
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1 C.(2 sticks) butter
6 to8 large cloves garlic, minced
20 to 25 ripe plum tomatoes, skinned, seeded
and cut into cubes.
1/2 C. dry white vermouth
1/2 C. chicken stock
Lots of freshly ground pepper
Pinch of salt
1/2 C. chopped fresh Basil leaves
Grated Locatelli Romano cheese
To seed and peel tomatoes: Place a few at a time in boiling hot water for a bout 1 minute. Have a bowl filled with water and ice. Place the tomatoes from the boiling water to the ice water. This I have found makes it a lot easier to peel. To seed the tomatoes just squeeze and then cut into cubes.
To make the sauce: Melt the butter in a non stick skillet. Add garlic and tomatoes and cook for 5 minutes, until tomatoes are softened. Add vermouth and cook on high heat until sauce begins to thicken, about 5 or 6 minutes. Add the chicken stock and continue to cook on high heat for about 3 more minutes. Add pepper, salt and basil. Taste for seasoning. If you enjoy the taste of the vermouth you may add another 1/8 or 1/4 cup. Also if sauce is too thick add a little more chicken stock. Serve over the pasta of your choice. Sprinkle with the Romano cheese
FRIED CALAMARI.
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1 Pound Cleaned Squid
2 Cup Flour
2 eggs, whisked
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
Dash cayenne pepper
Vegetable Oil For Frying
Put 2 inches of oil into a pot, and heat to 375 degrees F. Mix the flour and spices together in a bowl. Whisk egss in a separate bowl. Dip squid into eggs and then into flour mixture squeezing the flour mixture on. Carefully drop the calamari into the hot oil, and cook until they are golden brown, approximately two minutes. Drain on paper towels. Serve with your favorite dipping sauces.
**cook in small batches to avoid overflow of oil.
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TOMATO SAUCE.
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Italian Peeled Tomatoes- 2 pound can.
Hunts Tomato Paste-1 small can.
Hunt's Tomato Sauce-1 small can.
Olive Oil-6 Tablespoons.
Hot Red Pepper Flakes-a dash.
Water- 1/2 blender full.
Onion-1 medium chopped.
Meatballs-8 to 10.
Small Pork Spare Ribs- 1/2 a rack.
Sweet Italian Sausage-1 pound.
Butter-1 tablespoon.
Pepper- 3/4 teaspoon.
Salt-2 teaspoons.
Fresh Parsley-2 tablespoons.
Garlic Salt-2 teaspoons.
Basil-2 teaspoons.
Oregano- 1/2 teaspoon.
In a large pot brown the meatballs, sausage and pork ribs on a medium high flame. Set aside. Add the onions into the pot and cook on a medium flame until translucent. Pour the Italian Peeled Tomatoes into a blender. Puree. Pour the tomatoes into the pot with the onions and start layering in other the ingredients. Add the tomato sauce, hot pepper flakes, water, salt, pepper, sugar, parsley, garlic salt, basil and oregano. Add the meatballs, ribs and sausage back into the pot. Bring to a boil. Lower flame to medium and continue cooking uncovered for 1 1/2 hours. After the 1 1/2 hours add the tomato paste and a little water. Continue cooking for another 2 to 3 hours. After the 2-3 hour period season with salt and pepper if necessary. Add the butter into the sauce. Serve with your favorite pasta
TOMATO SAUCE WITH
SAUSAGE AND RED PEPPERS.
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1 lb. sweet Italian sausage
1 1/2 med. onions, chopped
2 med. red peppers, chopped
1 lg. can chopped tomatoes with puree
1 sm. can Hunts tomato sauce
1 lg. can water (use tomato can)
1 tbls. basil
1 tbls. parsley
1 tsp. garlic salt
1/2 tsp. black pepper
1 tsp. sugar
1 tbls. butter
4 tbls. olive oil
dash red pepper flakes
1/2 tsp. oregano
Fry peppers in pan with oil. Drain on paper towel and chop into bite size pieces. In same pan sautee red peppers. Leave slightly crunchy. Add onions and continue to saute until slightly wilted. Add back in cooked sausage pieces and all other ingredients. Bring to a boil. Reduce heat and simmer for 1 hour. Serve over al dente spaghetti with plenty of Romano cheese.
TRIPE.
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1 lb tripe (veal, lamb or beef)
1 large onion, sliced
2 cloves of garlic, sliced
1 lg. can of tomatoes
2 T olive oil
1 T. chopped parsley
Salt and pepper to taste
Clean, wash and cut tripe into bite size pieces. Boil tripe in an enamel pot for 10 minutes. Drain and repeat. Saute onions and garlic in olive oil until slightly brown. Add tomatoes, parsley, salt and pepper. Cook for 10 minutes in covered pot. Add tripe and continue to cook until tender, 1 or 1 1/2 hours. Potatoes and carrots may be added about 25 minutes before tripe is done. Makes 4 servings.
VEAL MARSALA.
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1 1/2 pounds veal scallops, sliced 3/8 inch
thick and pounded to 1/4"
Salt
Freshly ground black pepper
Flour
2 tablespoons butter
3 tablespoons olive oil
1/2 cup dry Marsala wine
1/2 cup chicken or beef stock
2 tablespoons soft butter
Season the veal with the salt and pepper, then dip in flour and shake off all the excess. In a heavy skillet, melt 2 tablespoons of butter with the 3 tablespoons of olive oil over a medium heat. When the foam subsides, add veal scallops, 3 or 4 at a time, and brown on each side. After browning transfer to platter and keep warm. Pour off most of the fat from the skillet. Add Marsala and 1/4 cup of stock. Bring to a boil, scraping up any browned fragments. Return the veal to the skillet, cover and simmer over low heat for 10 to 15 minutes, turning veal once or twice. To serve, remove veal to heated platter. Add 1/4 cup of stock to skillet and bring to boil. When sauce has reduced considerably, taste it for seasoning. Remove pan from heat and stir in 2 tablespoons of butter and pour sauce over scallops.
ZITI BAKE.
**********
1 1Lb box of Ziti
1Lb ground beef
16oz ricotta cheese
8oz shredded mozzarella cheese
1 jar (32oz) Spaghetti sauce your choice
1/4 cup chopped parsley
1 egg
salt and pepper to taste
1/2 cup graded parmesan cheese
Cook ziti as directions say on box and drain and set aside. In same pot brown ground beef. Take off stove and add ricotta cheese, parmesan, parsley, egg, salt and pepper. Mix well. Add 1/2 jar of spag sauce and all ziti. Mix well and put into 9X12" pan, topped with rest of spag sauce. Top with shredded mozzarella cheese and bake at 350 for 30 minutes. Serve with garlic bread.
ZITI BOLOGNESE.
***************
1 lb. of chopped beef
8 medium sized carrots, grated
3 medium onions, grated
3 clove garlic, minced
1/2 C. white wine
2 T. tomato paste
1/4 C. olive oil
1 lb. ziti cooked al dente
Brown the garlic in the olive oil until it is golden brown. Add the chopped beef and continue to brown. When meat is done (not too much red anymore) and well separated, add the onions and carrots and continue to cook for 2 to 3 minutes. Add the white wine and tomato paste and lower the heat to simmer. Cover and cook for 1 1/2 hours or until it appears sauce-like, adding water as needed. Season to taste with salt and pepper. Toss with cooked ziti and serve immediately.
ITALIAN DESSERTS.
ITALIAN CHEESECAKE.
*******************
1 unbaked 8" pie shell
1 1/4 lbs. ricotta (whole milk) cheese
3 eggs
zest of 1 small orange
zest of 1 lemon
1/4 cup whole milk
1 T. corn starch
dash of cinnamon
Separate eggs and beat whites to a peak and set aside. Mix thoroughly the zests, corn starch, ricotta, egg yolks and sugar. Gently fold stiffened egg whites into cheese mixture. Fill pie shall and dust lightly with cinnamon. Bake at 350 degrees F. for 1 hour. Chill overnight
ITALIAN RICOTTA CHEESECAKE.
***************************
Ricotta Cheese-2 pounds.
Large Eggs-8.
Granulated Sugar-1 cup.
Whole Milk-1 1/2 cups.
Lemon Rind-rind of 1 fresh lemon.
Store bought Pound Cake-3/4 loaf.
Sweet Butter-6 tablespoons, room temperature.
In a large bowl crumble up the pound cake into small pieces. Mix the butter in to the crumbled pound cake. Line the bottom and the edges of a 9" spring form pan all the way up to the top. Set aside. In a large bowl mix the ricotta cheese, eggs, sugar milk and lemon rind until smooth. Pour the mixture into the pound cake crust spring form pan. Set the pan in a cookie sheet filled with 1/2" of water. Bake in a preheated 375F. degree oven for about 1 1/2 hours. Remove and allow to cool completely. Refrigerate the cheesecake in the spring form pan over night. Do Not remove the spring form pan or the cheesecake will rip. The next day using a sharp knife go carefully along the edges of the spring form pan around the entire cake to release any cheesecake that may have stuck to the sides of the pan. Remove the spring form pan. Serve with a hot piping cup of Italian Coffee.
PASTIERA.
*********
Neapolitan speciality of the Easter period
For the Short Pastry:
1 cup, 4 tbs. flour
5 oz. butter
1/2 cup confectioner's sugar
3 egg yolks
For the Filling:
1 cup whole-wheat grain
3 eggs, separated
1 1/2 qts. milk
3 oz. candied orange and lemon peel
1 pinch cinnamon
1 pinch vanilla
1 lemon rind
salt
2 cups ricotta
1 cup sugar
1 tbs. orange-flower water
1 oz. butter
1 oz. confectioner's sugar
Knead the flour, butter, sugar and eggs together quickly. Make a ball of the dough and let rest in the refrigerator for at least one hour.
To prepar the filling: soak the grain for about a week, changing the water every day. Drain and boil with fresh water for 15 mins. Drain and put back in the pot with milk, lemon rind, cinnamon, vanilla, a pinch of salt, and 1 tbs. of sugar. Bring to a boil, lower and cook over low heat until the milk is absorbed. Remove and discard the lemon rind.
Sift the ricotta into a mixing bowl. Add the sugar and beat until creamy. Add the 2 yolks, the whole-wheat grain, diced candied fruits, grated lemon peel, and the orange-flower water. Fold in the beaten egg whites.
Grease a 12-in. baking pan with butter and dust with sugar. Line with 3/4 of the pastry. Roll out the remaining dough and cut into strips. Arrange the strips over the filling in a lattice design. Brush the strips of dough with egg yolk. Heat the oven to 375ºF and bake the cake for 1 1/2 hours, until the filling has set and the crust is golden brown. Sprinkle with confectioner's sugar before serving.
Note:
Pastiera is best if eaten a day after it is cooked, and it keeps in the refrigerator for a week. In Italy, grain is sold pre-cooked and softened, sealed in plastic bags.
PIZELLE.
********
6 eggs
3 1/2 C. flour
1 tsp. anise extract
1 tsp. vanilla
1 C. butter or margarine
4 tsp. baking powder
1 C. sugar
Beat the eggs and the sugar together until thick and pale. Add the cooled melted butter or margarine, vanilla and anise. Sift in the flour and baking powder and mix until smooth. These can be cooked on the top of the stove if you have an old fashioned pizzelle iron. You can also use an electric iron. Place a heaping teaspoon full of the batter on the top 1/2 of the iron. Close and cook about 30 seconds, until light brown. Remove carefully with a fork and cool flat, or roll into cones while warm. Sprinkle powdered sugar on top.
RUM CAKE.
********(Zuppa Inglese).
6 eggs, separated
1 C. sugar
1 C. all-purpose flour
1 tsp. baking powder
1 tsp. vanilla
8 or 9" cake pan
Any package chocolate and vanilla pudding
Orange marmalade
Rum for soaking
Whipped cream for icing
Separate eggs. Beat yolks until creamy. In a separate bowl beat the egg white until stiff, add sugar. Fold whites into yolks, add the flour in slowly, then the baking powder and finally the vanilla. Grease and flour two baking pans. Pour into pans and bake at 350F. degrees until golden. Cool thoroughly.
Filling:
1 package vanilla pudding, cooled
1 package chocolate pudding, cooled
Split the cake layers in half to create 4 layers. Layer one with chocolate pudding. One layer soak with rum and then spread the orange marmalade over. Next layer coat with the vanilla pudding. Ice with whipped cream and refrigerate.
SICILIAN CREAM CAKE.
********************
2 lb. ricotta
1 C. sugar
1/2 tsp. vanilla
1 oz. maraschino or any favorite liqueur
2 Tbls. shredded sweet chocolate or tiny chocolate bits
1/4 C. chopped candied fruit
Sponge cake, cut into 1" slices
Combine ricotta, sugar, vanilla and liqueur in a bowl and blend thoroughly until smooth. Add chocolate and fruit; mix well. Line an 8" spring mold, bottom and sides, with cake slices. Turn ricotta mixture into lined mold. Cover top with cake slices and refrigerate several hours or overnight or in freezer for several hours. Remove spring rim and place on serving plate with bottom tin. Sprinkle with confectioners' sugar. Refrigerate until ready to use.
STRUFFOLI.
**********
Yield: 1 servings
3 Large eggs
1 tb Butter; softened
1 ts Sugar; plus 1/2 c Sugar
2 c All-purpose flour
1/2 ts Baking powder
1 c Honey
Vegetable oil; for deep-frying
Colored sprinkles
Whisk together: eggs, butter, 1 tsp sugar until foamy. Add baking powder; add flour. Work the mixture into a soft dough with your hands. Divide dough into 4 pieces. On a floured surface, roll each piece into a rope about the width of your index finger and 12" long. Cut the ropes into 1" pieces. Toss the pieces with enough flour to dust them lightly and shake off excess flour. Heat oil to 375°F in a deep fryer. Fry the struffoli a few handfuls at a time until they puff up and are golden brown. Using a slotted spoon, transfer to a paper towel to drain. Combine the honey and the 1/2 cups sugar in a large saucepan over low heat; stirring until the sugar has dissolved; keep warm over low heat. Add the fried balls, a few at a time, and turn them with a wooden spoon to coat on all sides. Transfer the balls to a large platter and mound them into a pyramid, shaping with wet hands. Sprinkle with the colored sprinkles and let stand for 1 to 2 hours. Then just break off some pieces with your hands to eat.
STRUFFOLI.
**********
6 Egg Yolks
Zest Of 1 Lemon
1 Tablespoon Vanilla Extract, Or Flavored Liqueur Of Choice
3 Cups All-Purpose Flour
Pinch Of Salt
Oil For Frying
2 Cups Honey
Juice Of 1 Lemon
To Garnish:
Candied Sprinkles or Powdered Sugar
In a large bowl, combine flour, egg yolks, zest, salt, and vanilla. Knead to form a firm dough, about 8-10 minutes. Cover with plastic wrap and refrigerate for 30 minutes. To shape, pinch off small pieces and roll into logs about the width of your finger. Cut these logs into 1/2 inch pieces and roll each into a ball shape. Continue shaping in this manner until you have used up all your dough. Heat your oil to 375 degrees F in a heavy pot, and fry 6 or so balls at a time until golden brown. Drain on paper towels.
Once all your struffoli are cooked, heat the honey with the lemon juice in a wide saucepan. Add the struffoli and carefully stir until the struffoli are well coated. Cool 5 minutes and then place on a large platter in the shape of a pyramid or a ring. Sprinkle with the candies sprinkles or powdered sugar and serve.
ZABAGIONE CLASSICO.
*******************
6 egg yolks
1/2 C. sugar
1/4 C. dry Marsala wine.
Combine egg yolks, sugar and wine in top of double boiler. Set over simmering water; bottom should not touch water. Cook, beating constantly with portable electric mixer or hand blender on low speed, 5 minutes or just until mixture mounds slightly. Remove top of boiler from over water. Spoon into stemmed dessert glasses and serve. Or chill to serve over fresh strawberries or other fruit.
ZEPPOLE.
********
7 cups of flour
3 eggs
1 big package of yeast
1 orange peel
2 teaspoons salt
3-4 cups of warm water
Grate orange peel. Beat the 3 eggs. Add yeast to 1 cup of warm water and mix in the 3 beaten eggs, orange peel, and 2 teaspoons of salt. Take this and add it to the 7 cups of flour and mix with your hands. As you are mixing continue to add the remaining cups of warm water. The dough should be soft and sticky. Once you have finished, take the dough and wrap it in a blanket and place it on a big pan to rise. Once the dough has risen take a fork and let the air out. Recover and let it rise again. During this time fill a pan with oil and heat it. It's hot enough when the dough drops to the bottom and comes right back to the surface. Take dough and shape as you like. Once the dough has browned you want to take it out and place it on a brown paper bag. Sprinkle with sugar or powder.
ZEPPOLE.
*******
1 C. of lukewarm water
1/2 pkt. dry yeast
1/2 tsp. salt
1/4 C. of sugar
1 1/2 C. flour
Dissolve the yeast in 1/2 cup of warm water. In a large pan, mix the flour, sugar and salt; add to remaining 1/2 cup of water; beat vigorously. Beat in the yeast mixture. Turn the dough out onto a pastry board. Knead with greased hands until smooth. Put dough into a large bowl, covered with a cloth, and let rise in a warm place until doubled in bulk(2 hours or so). Heat 3" of oil at 350 degrees and fry walnut size pieces of the dough until golden brown. Take and drain on paper towels. Sprinkle with powdered sugar. Makes 15 zeppolis.
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ITALIAN DREAM PIE.
******************
(Easy Meat and Cheese Pie)
2 packages Pillsbury crescent rolls
1/2 lb. salami, sliced
1/2 lb. ham, sliced
1/2 lb. provolone cheese, sliced
1 lg. jar(or 2 small) Mancini red peppers
6 eggs
1/4 c. grated cheese
Spray 9 x 13 glass dish with cooking spray. Drain peppers well on paper towels. Scramble eggs and grated cheese. Spread 1 package rolls along bottom of pan and close seams. Layer salami, cheese, peppers, ham and pour 1/2 egg mixture. Layer again as above and pour rest of egg mixture on top, saving a little for the crust. Cover with other package of rolls, close seams, brush with remaining egg mixture. Cover with foil. Bake at 350F. degrees for 30 minutes. Remove foil. Bake another 30 minutes. Cool and cut into squares.
ITALIAN EASTER MEAT PIE.
************************
2 eggs, beaten
3/4 lb. Genoa salami
3/4 lb. cappicola
3/4 lb. prosciuttini
1 basket cheese
2 pkgs. pie crust mix
1 T coarse black pepper
Mix pie crust according to package direction, adding black pepper. Separate dough into 2 parts. Grease pan. Roll 1 part of the dough and place in pan making sure it overlaps pan slightly. Thinly slice basket of cheese. Place a layer of salami, then a layer of cheese, the cappicola, another layer of cheese, a layer of proscutto. Continue as above until pan is filled. Use cheese sparingly on each layer. With a 2 pronged fork, poke holes until all the eggs seep in. Place top crust on, sealing well. Poke holes in the top. Bake at 375 degreesF. for 1 1/2 to 2 hours in a 8" square pan.
ITALIAN HOT
STUFFED CHERRY PEPPERS.
***********************
1 C. bread seasoned bread crumbs
1 C. olive oil
1 medium size can of pitted black
olives drained
1 medium size jar or can green olives
(no pimentos), drained
1/2 tin of anchovies
1 gallon jar hot cherry peppers
Take off the tops of the peppers, seed and rinse; set aside. In a blender mix the rest of the ingredients until well blended. Stuff seeded peppers.
ITALIAN MEATBALLS
WITH PIGNOLE NUTS.
******************
*2 pounds ground chuck
1 cup bread crumbs
1 tablespoon finely minced garlic
1 cup minced parsley
1/2 cup grated cheese
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 cup minced onion
1/4 teaspoon black pepper
1 tablespoon salt
Raisins and pignole nuts (pine nuts)
1 cup stock
3 eggs
1/4 cup water
Combine all ingredients in a mixing bowl. Add and mix thoroughly 1/4 cup water and three beaten eggs. Add the raisins and pignole nuts to taste. Divide the mixture into 12 meatballs each about 3/4 the size of a tennis ball. Place in a baking pan with 1 cup of beef or chicken stock. Bake at 350F. degrees for about 40 minutes until the meatballs are firm Remove from the pan and simmer in your favorite marinara sauce for 2 hours
ITALIAN SAUSAGE
\WITH PEPPERS & ONIONS.
***********************
1½ pounds Italian sausage
2 green peppers, sliced
½ cup water
2 onions, sliced
2 tablespoons olive oil
2 long hard rolls
Place sausage in hot cast iron skillet and brown on all sides. Add water, cover and let steam for 5 to 8 minutes or until sausages are no longer pink in the middle. Remove to plate. Drain off any remaining water from skillet. Add olive oil to same skillet along with peppers and onions. Cook over medium heat until soft, about 20 minutes. Place sausage in a roll with peppers and onions.
ITALIAN SAUTEED
VEAL IN WHITE WINE.
*******************
2 tablespoons butter
2 tablespoons olive oil
2 bay leaves
1 1/4 pounds veal scallopini, cut into strips
7 tablespoons dry white wine
Salt and freshly ground black pepper
Melt the butter and oil in a flame proof casserole, add the bay leaves and fry gently for a few minutes. Increase the heat, add the meat and fry quickly until browned on all sides. Add the wine and salt and pepper to taste and boil until reduced. Remove the bay leaves and serve immediately. Makes 4 servings.
ITALIAN STUFFED ARTICHOKES.
***************************
6 artichokes
1 small chopped onion
1 teaspoon chopped parsley
3 tablespoons chopped mushrooms
1 cup diced hard salami
1 1/2 cups Italian bread crumbs
3 teaspoons parmesan cheese
Salt and pepper to taste
Clean artichokes, wash and break off the stems and fibers. Trim the tops of leaves. Cook slowly in salted boiling water for 15 minutes. They are done when the leaves pull out easily. Place in cold water to cool. Drain, then remove the prickly centers. Mix the bread crumbs, onions, salami, parsley and mushrooms. Place in center cavity of artichoke. Press down gently. Pile slightly on top. Sprinkle the Parmesan cheese on top slightly. Bake in an oven at 375F. degrees for about 35 to 40 minutes in a covered casserole. Cook until done. Buon appetito.
ITALIAN STUFFED MUSHROOMS.
**************************
14 large mushrooms
Lemon juice
1/2 lb. sweet Italian sausage
Salt and pepper to taste
Clean mushrooms thoroughly using a mushroom brush. Remove the mushroom stem (reserve them) and brush the mushroom caps with the lemon juice. Remove the sausage from the casing and place in a bowl. Chop the mushroom stem and add them to the bowl with salt and pepper. Mix all ingredients well. Using a teaspoon full of the sausage mixture stuff the mushroom caps, rounding them out. Place the stuffed mushrooms on a greased cookies sheet. Bake at 375F. degrees for 10 to 15 minutes or until sausage is cooked through. Excellent appetizer!
JOANNIE LOCRICCHIO'S
TOMATO SAUCE.
*************
Italian Peeled Tomatoes- 2 pound can.
Hunts Tomato Paste-1 small can.
Hunt's Tomato Sauce-1 small can.
Olive Oil-6 Tablespoons.
Hot Red Pepper Flakes-a dash.
Water- 1/2 blender full.
Onion-1 medium chopped.
Meatballs-8 to 10.
Small Pork Spare Ribs- 1/2 a rack.
Sweet Italian Sausage-1 pound.
Butter-1 tablespoon.
Pepper- 3/4 teaspoon.
Salt-2 teaspoons.
Fresh Parsley-2 tablespoons.
Garlic Salt-2 teaspoons.
Basil-2 teaspoons.
Oregano- 1/2 teaspoon.
In a large pot brown the meatballs, sausage and pork ribs on a medium high flame. Set aside. Add the onions into the pot and cook on a medium flame until translucent. Pour the Italian Peeled Tomatoes into a blender. Puree. Pour the tomatoes into the pot with the onions and start layering in other the ingredients. Add the tomato sauce, hot pepper flakes, water, salt, pepper, sugar, parsley, garlic salt, basil and oregano. Add the meatballs, ribs and sausage back into the pot. Bring to a boil. Lower flame to medium and continue cooking uncovered for 1 1/2 hours. After the 1 1/2 hours add the tomato paste and a little water. Continue cooking for another 2 to 3 hours. After the 2-3 hour period season with salt and pepper if necessary. Add the butter into the sauce. Serve with your favorite pasta.
JOANNIE LOCRICCHIO'S
PERFECT MEATBALLS.
******************
Chopped Meat-1 pound.
Eggs-2 lightly beaten.
Italian Flavored Bread Crumbs- 3/4 cup.
Fresh Parsley-2 tablespoons.
Black Pepper-"a lot".
Salt-1 teaspoon.
Onion- 1/4 of a medium onion finely diced.
Parmesan Cheese- 1/2 cup.
Olive oil- enough to fry in.
In a large mixing bowl combine all ingredients. Mix thoroughly. Wet hands and roll meatballs the size of plums. Fry them in the olive oil until browned on all sides. Should take about 15 minutes. Place them in tomato sauce or cook through if eating them plain. Good appetite.
LASAGNA.
********
Joannie Locricchio's Tomato Sauce-5 to 6 cups.
Olive Oil-3 tablespoons.
Salt-1 teaspoon.
Lasagna Noodles-1 pound cooked al dente.
Whole Milk Ricotta Cheese-1 pound.
Eggs-2, lightly beaten.
Romano Cheese-2-cups, grated.
Fresh Whole Milk Mozzarella Cheese-1 pound thinly sliced.
Fresh Basil-3 tablespoons, chopped.
Parsley-1 tablespoon, chopped.
Black Pepper-to taste.
Remove the sausage and meatballs from Joannie's Tomato Sauce. Chop sausage and meatballs coarsely. Set aside. In a large stock pot bring the water, salt and olive oil to a rolling boil. Cook the Lasagna pasta until al dante. Drain the pasta and then lay flat in-between paper towels. Set aside. In a medium bowl mix the Ricotta cheese, eggs, Romano cheese, parsley and basil. Set aside. In the bottom of a large Pyrex or large pan spread a thin layer of tomato sauce. Start layering all the ingredients. Start with the Lasagna noodles. Then spread a layer of the Ricotta cheese mixture. Layer some of the Mozzarella cheese. Then spread some of the chopped sausage and meatball. Top with some sauce. Then add the Lasagna noodle and begin layering again until you reach the top of the pan. The last layers should consist of Lasagna noodles, tomato sauce and lastly Mozzarella cheese. You may cover and refrigerate until ready to use. Bake in a 350F degree oven for 40 minutes. Allow the Lasagna to cool 15 minutes before serving. Plate a little tomato sauce on the bottom of a dish and then place a slice of the Lasagna on top of the sauce. We usually cut the Lasagna with a serrated knife and use a flat spatula to help pull it out of the pan. Freeze any extra Lasagna.
LINGUINI WITH
WHITE CLAM SAUCE.
*****************
1 or 2 doz. clams, cut up (reserve clam juice)
4 T. olive oil
2 lrg. garlic cloves, chopped
1 C. white wine
1/4 C. chopped parsley
1/2 tsp. pepper
1/2 to 1 lb. linguini
Heat the olive oil in a pan and add in the chopped garlic. Cook until it is just lightly browned. Add the clam juice and tap water enough to equal 1 cup. Add the parsley and the pepper and simmer for about 10 minutes. Bring the mixture to a boil and add in the white wine, turning the heat down to bring back to a simmer. Place the clams into the sauce and and again bring to a boil and then to a simmer. Pour sauce over hot linguini that has been drained. Recipe submitted by Pat
LOBSTER FRA DIAVOLO.
********************
4 lobsters(1 1/2 to 2 lbs. each)
8 fresh parsley sprigs, leaves only
1 garlic clove, minced
1/2 C. fresh sweet butter
1/4 C. olive oil
3/4 lb. onions, peeled and diced
Pinch of salt
1/4 teaspoon crushed red pepper
1/3 teaspoon ground black pepper
4 C. Marinara sauce
Split the lobsters length wise down the middle. Remove the head sacks and intestinal veins and discard. Chop the parsley and the garlic together. Combine the butter and the olive oil in a large skillet and heat. Add the onions and saute over a low heat until just starting to brown. Add the lobster, meat side down and saute for 10 minutes. Turn the lobsters and t add parsley and garlic and stir well. Cook for 10 minutes. Add salt, red and black pepper and the marinara sauce. Stir, cover and cook for 10 minutes longer. Uncover and cook slowly for another 20 minutes.
MACARONI GRILL PENNE RUSTICA.
*****************************
Gratinata Sauce:
2 Tbsp Butter
2 Tbsp chopped garlic
1 Tbsp Dijon mustard
1 tsp salt
1 tsp chopped rosemary
1 cup Marsala wine
1/4 tsp cayenne pepper
8 cups heavy cream
Saute butter, garlic , and rosemary until garlic begins to brown. Add Marsala wine and reduce by one-third. Add remaining ingredients and reduce by half of original volume. Set aside
Penne Rustica:
1 oz pancetta or bacon
18 each shrimp peeled and deveined
12 oz grilled chicken breast, sliced
4 1/2 cups of granita sauce
48 oz Penne Pasta, precooked
3 Tbsp pimentos
6 oz butter
1 Tbsp chopped shallots
1 pinch of salt and pepper
1 cups Parmesan cheese
1/2 tsp paprika
6 sprigs of fresh rosemary.
Saute pancetta until begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pick but still translucent. Add chicken, salt,pepper, and mix thoroughly. Add granita sauce and 1/2 cup of Parmesan cheese and simmer until sauce thickens. In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimentos and
sprinkle with paprika. Bake at 475 for 10-15 minutes. Remove and garnish with fresh rosemary sprig. Serves six.
MANICOTTI.
**********
Quick Batter:
1 C. flour
1 C. milk
1 egg, beaten
1/2 tsp. salt
light oil
Filling:
3 lbs. ricotta cheese
6 eggs
1 lb. grated mozzarella cheese
Romano or Parmesan cheese to taste
2 T. parsley
1 recipe Marinara sauce
Stir in milk and egg with a whisk and gradually add flour and salt until well blended and smooth. For each and every shell brush the surface of a 7" frying pan with the light oil or cooking spray. Quickly pour 3 T. of the batter into the frying pan, swirling to cover the surface of the pan. Cook over a medium heat until set, then turn over the pancake until the other side is cooked. Remove the crepe and let cool. Sack them with foil between them. May freeze for later use.
For the filling mix all the ingredients together well. In a shallow baking dish, coat the bottom with a thin layer of the marinara sauce. Take each crepe and fill them with about 2 tablespoons of the cheese filling and bring the edges of the crepe together to seal (Roll), and place in pan side by side. When the pan is completely full, cover with the sauce. Bake in a 400F. degree oven for 30 minutes.
MARINARA SAUCE.
***************
3 cloves garlic minced.
4 T. olive oil
1-2 lb. can crushed tomatoes
1/2 C. red wine
1 tsp. oregano
2 tsp. sweet basil
Thyme-pinch
Rosemary-pinch
1 tsp. salt
1/2 tsp. black pepper
1 tsp. sugar.
1 C. water.
1 small onion, minced
Cook onion in oil until soft. Add garlic and continue cooking for a few minutes. Add in tomatoes, herbs, salt, pepper and sugar. Bring to a boil and simmer for 1 hour or more. Use as a pasta sauce or as a base for seafood dishes. If you like you may sprinkle in some hot red pepper for more heat! Enjoy!
MEATBALLS.
**********
1 lb. ground beef
1 egg
1 C. bread crumbs
2 T. grated cheese
2 T. chopped fresh parsley
2 garlic cloves, minced
Salt and Pepper
1/2 tsp. oregano
Mix together thoroughly. If it seems too hard, add some water to make it easier to mix and roll into balls. Fry in oil until brown.
NAUGHTY LADY SAUCE.
*******************
1 lb. capellini
4 cloves garlic, chopped
1/4 cup olive oil (virgin)
1 can anchovies
1 can whole plum tomatoes, sliced
and all of juice
1 T. pignoli (pine) nuts
1 sprig parsley, chopped
2 dashes crushed red pepper
7 pitted black olives dices
Saute garlic in oil about 5 minutes; add anchovies. Cook until anchovies melt, then add parsley, pignoli and olives; cook for 5 minutes. Add sliced plum tomatoes and juice, red pepper and simmer for 15 minutes. Serves 4. Mix sauce into cooked spaghetti and serve at once with cheese.
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