Zuppa

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— MINESTRONE SOUP—
Submitted by Linda_inTennessee

This is just the thing to serve on a cold, rainy winter night. Don’t forget the Parmesan cheese and garlic toast.

• 4 quarts unsalted beef stock or broth

• 2 tablespoons salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano leaves
• 1 tablespoon chopped fresh parsley
• 3 large carrots, sliced G inch thick
• 5 stalks celery, sliced G inch thick
• H head cabbage, thinly sliced
• 2 cups chopped onions
• 1 bunch fresh spinach, finely chopped
• 1 14-H ounce can diced tomatoes
• 1 6 ounce can tomato paste
• 1 15-H ounce can red kidney beans
• 1 15-H ounce can garbanzo beans
• 1 cup uncooked salad macaroni
• Parmesan cheese (for garnish)
• garlic toast (for garnish)

Bring beef stock to a rolling boil in a large stockpot. Add the salt
(if using canned broth reduce the amount of salt and add to taste), pepper, oregano, parsley, carrots,
celery, cabbage, onions and spinach. Return to a boil and simmer until the carrots are
tender (about 30 minutes). Add the tomatoes and tomato paste and cook for another 10 minutes.
Add the kidney beans, garbanzo beans.Turn off heat and let soup stand for 1 hour before
serving. Serve with parmesan cheese and garlic toast. I like to cook the macaroni in a
different pot, and add to soup bowl. This way the macaroni will not get mushy.
If you prefer, then add the macaroni and simmer soup until
macaroni is tender (about 10 minutes).

Makes 16 servings

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— S T R A C C I AT E L L A S O U P —
Submitted by Ann T

Pot of homemade chicken broth

2 cloves of garlic
• bunch of baby spinach
• 2 eggs beaten
• Parmesan cheese
Optional: Add some fresh grated nutmeg and/or some fresh lemon zest

Bring pot of broth to a boil. Add two cracked cloves of garlic and simmer
for a few minutes. Add chopped spinach, simmer for another few minutes.
Beat eggs with salt and pepper and slowly add to broth stirring constantly.
Serve with fresh grated parmesan cheese.

Optional: I beat some of the cheese into the eggs before adding to the soup.

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— M I N I M E AT B A L L S O U P —
Submitted by Woodie

Recipe courtesy Rachael Ray. I got this recipe from Rachel Ray’s 30 Minute Meal television
show and I think its delicious. This is a hearty soup and maybe more suited to a rustic meal rather than a
zuppa course, but that would depend on personal tastes (and portion size) and we certainly do like it!

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream

• 2 carrots, peeled and chopped
• 2 ribs celery, chopped
• 1 medium onion, chopped
• 2 bay leaves, fresh or dried
• salt and freshly ground black pepper
• 1 pound ground beef, pork and veal combined
• 1 egg, beaten
• 2 cloves garlic, minced
• H cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
• H cup plain bread crumbs, a couple of handfuls
• H teaspoon freshly grated or ground nutmeg
• 6 cups chicken stock or broth
• 2 cups water
• 1-H cups dried pasta, rings, broken fettuccini or ditalini
• 1 pound triple washed fresh spinach, coarsely chopped

In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves.
Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.

While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs,
salt, pepper, nutmeg. Uncover your soup pot and add broth and water to the pot.
Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and
start to roll meat mixture into small balls, dropping them straight into the pot. You are
making meat dumplings that will cook in the broth. When you are done rolling the meat,
add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender,
stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is
done and ready to serve. Adjust your seasonings. Serve soup with crusty bread

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— MUSHROOM SOUP WITH PA R M E S A N C H E E S E —

Submitted by Linda in Tennessee

Hearty and delicious!

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 medium onion, grated
• 1 clove garlic, split
• 1 pound mushroom caps, sliced thin
• 3 tablespoons tomato paste
• 3 cups chicken stock
• 2 tablespoons Italian vermouth (the sweet kind)
• H teaspoon salt
• dash pepper

GARNITURE:
• 4 egg yolks
• 2 tablespoons finely chopped parsley
• 2-H tablespoons Parmesan cheese

In heavy pan melt butter and olive oil. Sauté onion, and garlic.
Let brown gently and discard garlic stir in mushrooms and sauté for 5 minutes.
Add tomato paste, mix well then add chicken stock. Stir in the vermouth. Add
H teaspoon salt and pepper to taste. Let simmer 10 minutes.

Beat together the yolks, parsley and 2-H tablespoons Parmesan cheese.
Cut about 1-inch thick slices of Italian bread. Butter and grill under broiler on
one side only. Place one slice of the bread in each soup bowl.

Beat egg mixture into boiling soup and serve at once poured over the bread slices.

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— Z U P PA T O S C A N A —
Submitted by Susie Q (Susie)

• 1 pounds soaked white beans, soaked overnight

• 3 to 4 quarts chicken stock
• 1 small chopped onion
• 4 diced carrots
• 4 ribs celery diced
• 1 cup chopped tomato
• 2 cloves of garlic crushed
• fresh sage leaves, about 8, sliced thin.
• the rind from a hunk of Locatelli cheese
• salt and pepper
• extra-virgin olive oil and croutons for garnish

Combine all ingredients in a large Dutch oven and simmer for

about 2 hours or until the beans are cooked and the broth is creamy.
Additional broth may be used if you like a looser broth.

Once cooked, gently mash some of the beans with a potato masher.

Serve in large bowls with a drizzle of extra-virgin olive oil and a

toasted crouton. Maybe a little Locatelli grated on top.

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— P A S TA E FA G I O L I —
Submitted by LoriJean44 (Lori)

I make a white version of Pasta e Fagioli. I’ve tinkered with a combination

of recipes to come up with this one.

• H large onion, peeled and chopped

• 1 clove garlic, peeled and minced
• G pound pancetta or bacon, chopped
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 bay leaf
• 2 pounds cooked cannellini beans (cooking water reserved),
or equal amount of canned beans, undrained
• I pound dried pasta (broken fettuccini, broken linguine, or small tubular pasta)
• salt and pepper to taste

Heat the oil and butter in a large pot, add the chopped ingredients
and cook over medium-high heat, stirring, for 2 minutes. Add the cooked
beans with the reserved cooking water (or undrained beans, if using canned).
When the onion is soft, add enough hot water to cover generously.

When liquid comes to a boil, add the pasta and cook until just al dente;
season with salt and pepper; serve immediately. Drizzle with very good
quality extra-virgin olive oil, if desired.

NOTE: I like to serve this with croutons made from small baguettes,
sliced thinly, both sides of slices brushed with melted butter mixed with thyme,
then toasted in the oven or grilled on the stove in a grill pan.

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— MINESTRA DELLA T R I P PA —
Submitted by Roger

• 2 pounds tripe, curly part (foiolo)

• 2 onions, chopped
• 3 sage leaves, crushed
• 4 tablespoons lard
2 tablespoons butter
• 1 carrot, chopped
• 2 celery stalks, chopped
• 1 quart vegetable broth
• 6 slices bread
• 3 tablespoons grated Parmigiano

Cut the tripe into a thin julienne. In a pot, sauté the onion and sage
with the lard and butter. When the onions are wilted, not brown, add the tripe.
Sauté for 5 minutes. Then add the chopped carrot and celery. Add the vegetable
broth and cook for 3 to 4 hours or until the tripe is cooked. Place a slice of
bread into a rimmed soup plate and pour over the soup. Serve grated
Parmigiano on the side and offer freshly ground pepper.

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— SAUSAGE TORTELLINI SOUP—

Submitted by Woodie

• 1 pound sweet Italian sausage meat, crumbled

• 1 cup chopped onion
• 3 cloves garlic, minced
• 5 cups beef broth
• H cup water
• H cup red wine
• 1 can diced tomatoes with their juice
• 1 cup sliced carrots
• G cup chopped fresh basil leaves
• 1 teaspoon dried oregano
• 1 (8 ounce) can tomato sauce
• 2 cups zucchini, sliced or diced
• 8 ounces tortellini pasta

Brown sausage in 5 quart soup pot. Remove sausage and

drain, reserving 1 tablespoon of the drippings. Sauté onions and garlic in
drippings. Stir in beef broth, water, wine, tomatoes, basil, oregano, tomato sauce,
and sausage. Bring to a boil. Reduce heat, simmer uncovered for 40 minutes.
Stir in zucchini and carrots. Simmer covered for 10 minutes.
Add tortellini and simmer for 10 minutes. Sprinkle with
Parmesan cheese on top of each serving.

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— PA N C O T T O —
Submitted by Chase (Sharon)

A Biba Caggiano recipe which she describes as a thick traditional soup from Parma.
I have never made this but my sister served it to us this winter and it was very warming.

• 10 cups beef broth

• 8 slices stale Italian bread
• salt and pepper to taste
• 3 tablespoon butter
• 2 tablespoon olive oil
• 2 fresh sage leaves
• H fresh grated Parmesan
• additional Parmesan for serving

Place 8 cups of the broth in a sauce pan with the bread. Bring to a boil, reduce
heat and cook uncovered for 30 minutes. If it starts to look too thick add more
broth. Season with salt and pepper. Add sage, butter and oil. Cook for 5 minutes
and then add H cup cheese. Serve with more cheese grated on top.

NOTE: Onions sautéed in butter can be added.

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— M I N E S T R A T O S C A N A D E L L I N D I V I A E D E L FA G I O L O —
(TUSCAN BEAN AND ESCAROLE SOUP)
Submitted by bubbeskitchen (Renée)

This is a hearty zuppa and a real family favorite.

Yield: 3 quarts
Active time from start to finish: 3 hours
Passive time: varies by method of soaking beans

• 1 pound dried white navy beans, picked over, rinsed and soaked (see below)
• 1 large leek, or medium-large onion, halve lengthwise, rinse, dry, and chop or dice small
• 1 small stalk celery diced
• 1 medium carrot diced
• 2 tablespoons butter or neutral olive oil
• 1 head escarole, sliced into 1 inch thick slices, rinsed and drained
• 6 ounces Pancetta diced or 1 smoked chicken breast or H pounds. or so smoked pork butt
• 7 to 8 cups rich chicken (or poultry) stock or canned chicken broth
• 1 bay leaf
• H teaspoon freshly ground black pepper
• G teaspoon dried oregano
• 2 cloves garlic, peeled
• kosher of sea salt to taste

SOAKING METHODS:
1. Soak beans in 8 cups of cold water for 6 hours keep cold, drain.

2. Drain, rinse and put in a large kettle along with 8 cups hot water. Bring to boil
and cook for 2 minutes, remove from heat, cover and let stand for one hour.

If using pancetta, cook until fat is rendered then add vegetables or sauté leek or
onion, celery, carrot, and garlic in butter or oil, salting slightly. Add bay leaf,
marjoram, black pepper and cook about 5 minutes. Add beans and stock, stir,
bring to boil, and simmer for 2 hours or so. Stir in the escarole.

Meanwhile, if not using pancetta, slice and dice chicken breast into H-inch cubes.
Alternately, slice port butt and precook in microwave for recommended time. Dice
into cubes. Return to simmer and cook until beans are tender but not falling apart.

This soup will keep 3 days in refrigerator. For longer storage, chill then freeze.

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— B A K E D I TA L I A N C H O W D E R —
Submitted by MommaThyme (Johanna)

My husband wanted me to share this one. It is one of his very favorites.

It is again, NOT for dieters. Very rich and very good.

• H pound zucchini, sliced

• 2 onions, sliced
• 1 15-H ounce can garbanzo beans
• 1 one pound can of tomatoes, chopped
• G cup butter
• 1-H cup dry white wine
• 2 teaspoon garlic, minced
• 1 teaspoon basil leaves
• 1 bay leaf
• salt and pepper to taste
• 1 cup whipping cream
• 1 cup jack cheese, or semi-soft mild Italian cheese of choice, grated
• 1 cup Romano cheese, grated

In a medium bowl, combine the jack cheese, (or your choice of Italian cheese), and the
Romano cheese, toss to combine the two as well as possible, set aside. Combine
zucchini, onions, beans, tomatoes, and their liquid, butter, wine, garlic, basil, and
bay leaf in a 3 quart oven-proof tureen, baking crock, or Dutch oven. Cover and
bake at 375° for an hour. Stirring once or twice through the baking time, check
for liquid, add stock or water if needed, and season with salt and pepper at this
point. Then, before returning to the oven, stir in the cheeses and the cream.
Return to the oven and bake for another 10 minutes, uncovered.

Serve with a ladle directly from the tureen into heavy bowls. Excellent served with
toasted sticks of Italian bread to dip. (I cut up my bread into lengths and put them on a cookie
sheet and bake them for about 2 hours at 275°).

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— P A S TA F A G L I O L I —
Submitted by Cookingrv (Sue)

Simple and delicious.

• H pounds ditalini pasta (small tubes) or small shells

• 4 tablespoons olive oil
• 4 cloves garlic, finely chopped
• 1 large can Hunts tomato sauce (or 2 small cans)
• 1 large can red kidney beans
• 1 tablespoon dried oregano
• salt and pepper

Boil pasta until al dente—drain and set aside.

Heat medium saucepan; add olive oil. Add garlic to the pan and
slowly cook until deep golden brown (you want to slightly burn it, but
no quickly, very sloooowly). Carefully add tomato sauce and stir. Fill small
tomato sauce can (or H large can) with water. Stir. Add can of kidney beans,
including liquid from can. Stir. Cook 5 minutes over medium heat, or until
heated through. Add oregano, and salt and pepper. Serve by dishing out pasta
then covering with bean mixture. Serve grated Italian cheese on side
(Pecorino Romano or Parmesan Reggiano)

NOTES: To store for future meal, store cooked pasta separate from bean mixture to keep pasta from
absorbing liquids from bean mixture.

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— R O A S T E D T O M AT O S O U P —
Submitted by Ann T
From Gourmet Magazine

FOR THE TOMATO SOUP:

• 3 pounds plum tomatoes, quartered lengthwise
• 3 unpeeled large garlic cloves
• 3 tablespoons finely chopped shallot
• H teaspoon dried oregano, crumbled
• 1 tablespoon unsalted butter
• 1-H cups low-salt chicken broth plus additional to thin the soup
• G cup heavy cream
• fresh lemon juice to taste

FOR THE SERRANO CREAM:

• 3 fresh serrano chilies or jalapeños, seeded and chopped fine (wear rubber gloves)
• 1 large garlic clove, minced and mashed to a paste with H teaspoon salt
• H cup crème fraîche or sour cream

MAKE THE TOMATO SOUP:

Spread the tomatoes, skin side down, in one layer in 2 foil-lined
jelly-roll pans, add the garlic to 1 of the pans, and bake the tomatoes
and the garlic in a preheated 350°F oven for 45 minutes to 1 hour, or
until the tomatoes are very soft and their skin is dark brown.
Let the tomatoes and the garlic cool in the pans on racks.

In a heavy saucepan cook the shallot, the oregano, and salt and pepper to
taste in the butter over moderately low heat, stirring, until the shallot is soft.
Add the tomatoes, the garlic (skins discarded), and 1-H cups of the broth, and
simmer the mixture, covered, for 15 minutes. In a blender purée the soup in
batches until it is very smooth, forcing it as it is puréed through a fine sieve
set over the pan, cleaned, and whisk in the cream, the additional broth if
necessary (both soups should have the same consistency), the lemon juice,
and salt and pepper to taste.

The soup may be made 1 day in advance, kept covered and chilled, and reheated.

Make the serrano cream: In a blender blend together the chilies,

the garlic paste, and the créme fraîche until the mixture is combined well.
(Be careful not to over blend the mixture or the cream may curdle.) Force the mixture
through a fine sieve set over a small bowl.

The serrano cream may be made 1 day in advance, kept covered and chilled,
and brought to room temperature before serving.

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— ROASTED RED PEPPER SOUP—

Submitted by Chase (Sharon)

• 4 red bell peppers, roasted—seeded and peeled

• 2 tablespoons butter
• 1 red onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 lemon juice
• salt and pepper, to taste

Sauté onions and garlic in butter until soft. Add red peppers.
Cook for 2 or 3 minutes. Add broth cover and simmer for 20 minutes.
Add lemon juice. Process in food processor until smooth. Season with salt
and pepper. Place back on stove until ready to serve.

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 Antipasti

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— S E LVA G G I O ’ S O N I O N P I E —
Submitted by eileen launonen (Eileen)

I posted this about 2 years ago and I don’t think anyone made it... I just thought of this recipe as an appetizer
for the Antipasto table at the Communion. You’ll be pleasantly surprised by the FANTASTIC taste!!

I give you some history on this recipe: My sister in law’s Grandmother as a little girl was very wealthy at the
turn of the century they moved from Sicily to Brooklyn New York where her Great Grandfather had some type of
business in the Garment District... at that time most immigrants were very poor... they actually had cooks, maids, seamstresses,
and horsemen. Her father’s cook created this recipe because he loved onions!!! Long story short... it passed down through the
generations and is made at special occasions and holidays. Unfortunately during the Great Depression they lost every single
dime and her grandfather died a pauper... They lost it all and her grandmother scrubbed floors in tenements for a living
her whole life (Poor little rich girl, really!!) Here’s the recipe someone please try it!!!

• 2 frozen pizza doughs, brought to room temperature

• 3 to 4 pounds of onions sliced thin (I use Vidalia)
• 1 cup green olive with pimento (NOT pits) chopped
• H cup olive oil (the better the brand the better the recipe)
• G cup ketchup
• H cup raisins
• 4 anchovies, chopped
• 1 cup pignoli nuts (pine nuts)
• pepper to taste

In a very large sauté pan put olive oil, sauté onions until very soft...
don’t caramelize... add remaining ingredients and cook to combine.

Take one dough and place in a lightly olive oiled pan (Sicilian pie style) place the onion mixture on
top of dough now take the remaining dough and put on top...pinch sides closed as best as can be
done. Poke a few holes in top for venting slather the top with olive oil bake at 350° until golden
brown. Serve warm or at room temperature!

ANCHOVY HATERS ALERT: DON’T omit this it’s crucial to the taste yet it melts and I swear you’ll NEVER taste it!
I HATE ANCHOVY!!! Yet I can eat this with NO problem!!!

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— S P R I N G B R U S C H E T TA —
Submitted by caliloo (Alexa)

Not really traditional but nevertheless quite yummy!

• 1 pounds thin as possible asparagus spears

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 large leek, sliced very thin (or ramps if available)
• 2 shallots, sliced very thin
• 1 loaf crusty bread
• 2 garlic cloves
• cheese—Fontina or Brie are great!

Cook the shallots and leeks (medium-low heat) in extra-virgin olive oil
until caramelized and sweet.

Toss the asparagus with extra-virgin olive oil, balsamic, kosher salt and fresh
cracked pepper. Roast the asparagus in a 500° oven for 8 to 10 minutes.

Toast the bread in a 500° oven (or on the grill) until just golden and crispy.
Rub garlic cloves over the bread.

Place asparagus spears and leek/shallot mixture on the bread and top with cheese.
Run under the broiler.

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— B R U S C H E T TA —
Submitted by rider

• one baguette, sliced horizontally into little ovals

• a few garlic cloves
• 2 tablespoons extra-virgin olive oil
• 2 to 3 tomatoes, chopped
• chopped parsley or herb of your choice
• salt and pepper, optional

Toast the baguette ovals lightly. Rub each well with raw garlic clove. Mix the
chopped tomatoes and parsley/herbs, extra-virgin olive oil and salt and pepper.
Spoon the tomato mixture over each toast oval. Serve immediately.

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— MUSSELS MARINARA—
Submitted by Ann T

• 1 to 2 tablespoons olive oil

• 2 pounds cleaned mussels
• 2 to 3 cloves garlic, minced
• 1 large shallot, finely chopped
• 1 can quality Italian tomatoes coarsely chopped
• H cup white wine
• 1 cup chicken broth
• 4 tablespoons fresh basil
• 2 tablespoons fresh parsley
• salt and pepper
• additional basil and parsley to garnish

Sauté garlic and shallots in olive oil until tender. Do not brown.
Add tomatoes, wine and chicken broth. Add herbs, salt and pepper. Bring to a
boil and add cleaned mussels. Simmer until the mussels open. Usually within one
to two minutes. Place mussels in bowls, add some of the tomato broth
mixture and sprinkle with more fresh basil and parsley.

Serve with good bread for dipping

Servings: 4

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— PROSCIUTTO AND FRESH RIPE FIGS OR
C A N TA L O U P E —
Submitted by Browntoestoo (Eileen)

One of my favorites. The title says it all!

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— B R U S C H E T TA WITH WHITE BEANS AND FRIED SAGE—
Submitted by LoriJean44 (Lori)
Source: Williams-Sonoma Complete Grilling Cookbook, © 2001

I usually omit the prosciutto, especially when entertaining vegetarian friends—its actually
my preference not to use the meat.

FOR THE VINAIGRETTE:

• H teaspoon salt
G teaspoon freshly ground pepper
• 1 small clove garlic, minced
• H teaspoon Dijon mustard
• 2 tablespoons white wine vinegar
• 6 tablespoons extra-virgin olive oil
• 2 tablespoons finely chopped fresh flat-leaf Italian parsley
• 2 ounces thinly sliced prosciutto, coarsely chopped
• 6 fresh sage leaves, julienned
• 1 can (15 ounces/470 grams) cannellini beans, rinsed and well-drained
• 1 clove garlic minced
• G teaspoon salt
• J teaspoon freshly ground pepper
• 4 slices coarse country bread, each H inch (12 mm) thick
• extra-virgin olive oil

Prepare a fire in a grill (have also done this in a grill pan on the stove).

TO PREPARE THE VINAIGRETTE:

In a bowl, whisk together the salt, pepper, garlic, mustard, and vinegar. Slowly
whisk in the oil until an emulsion forms, then whisk in the parsley.

In a small non-stick pan over medium-low heat, cook the prosciutto and sage,
stirring occasionally, until crisp and golden, about 4 minutes. Remove from the
heat. If omitting the prosciutto, fry the sage in a tiny bit of olive oil until crisp—
only takes about a minute or so—drain on paper toweling.

In a bowl, combine the prosciutto (if using), sage, beans, garlic, salt, and pepper. Add
about 3 tablespoons of the vinaigrette and mix well. Taste and adjust the seasoning.
(The remaining vinaigrette will keep, covered and refrigerated, for up to 1 week.)

Brush one side of the bread slices generously with olive oil. Place the slices, oiled
side down, on the grill rack and grill until golden brown, about 3 minutes. Using
tongs, transfer the bread slices, grilled side up, to a serving platter. Top with the
bean mixture, dividing it evenly, and serve immediately.

Serves 4

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— C ATA L A N T O M AT O T O A S T S —
( P A N A M B T O M AT )
Submitted by Canarybird (Sharon)

• day old baguette thickly sliced

• garlic
• ripe tomato
• extra-virgin olive oil
• thinly sliced Serrano ham

Toast or grill the slices of bread. Rub one side of each slice with a cut
clove of garlic. Then scrub the toasted bread with a cut tomato until all the
pulp is on the bread. Throw away the tomato skin. Drizzle with lots
of olive oil and top with sliced ham.

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— M A R I N AT E D F R I E D F I S H —
(CAZON EN ADOBO)
Submitted by Canarybird (Sharon)

• 800g (1-I pounds) bone-free fish, such as shark or monkfish

• 3 tablespoon olive oil
• 5 tablespoons wine vinegar
• 1 tablespoon water
• 3 cloves garlic, chopped
• G teaspoon paprika
• 1 teaspoon oregano
• G teaspoon ground black pepper
• H teaspoon salt
• flour
• olive oil for frying

Cut the fish into 4 cm cubes (1-H inches) discarding any skin and bone

Put it in a glass or ceramic bowl. Mix together the oil, vinegar, water,
garlic, paprika, oregano, pepper and salt. Pour over the fish and mix well.
Marinate for at least 6 hours or overnight. Then drain the fish well, dredge
it in flour and fry the pieces a few at a time in hot oil until golden and crisp.
Drain on paper toweling and serve hot.

Makes about 45 pieces.

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— R OA S T E D P E P P E R S A L A D —
(E N S A L A D A D E P I M I E N T O S A S A D O S )
Submitted by Canarybird (Sharon)
Source: Tapas and More Great Dishes from Spain, By Janet Mendel C1997

• 6 to 8 capsicums (bell) peppers, red and/or green and yellow

• 1 clove garlic, minced
• 3 tablespoons olive oil
• 3 tablespoons vinegar
• salt and pepper

Roast the peppers over a gas flame, on the BBQ or under the broiler,
turning frequently until charred on all sides. Remove them to a bowl and
cover until they are cool enough to handle. Peel off skin and cut out stems and
seeds. Tear into strips and put on a serving plate. Add the minced garlic, oil,
vinegar, salt and pepper. Toss gently. Can be prepared ahead and chilled in
fridge but serve at room temperature.

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— FRIED ARTICHOKE HEARTS—
Submitted by MQmoi

Original recipe calls for lemon aioli. Since that is Spanish, I believe, I left it out. I welcome ideas
for a dipping-type sauce for this. I was thinking the balsamic reduction. If I get a chance to
try these with the balsamic, I will follow up with the results.

• 1 can of whole artichokes cut into halves OR use equivalent fresh artichokes
• I cup ice water
• 1 large egg
• pinch of salt
• I cup flour
• vegetable oil for frying
• freshly grated Parmesan

In a large bowl, whisk together ice water, egg and salt until frothy.
Add flour and stir with fork until small lumps remain. Dip artichoke
halves in batter and place in hot oil. Fry for about 3 minutes, then turn
artichokes. Fry until golden brown on all sides. Place fried artichokes
on paper towel and season with salt and pepper.

Plate warm artichokes and sprinkle with fresh Parmesan.

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— C ROSTINI D I F EGATO A LLA T OSCANA —
(T OASTS WITH C HICKEN L IVER S PREAD )
Submitted by Ann T
Adapted from: The Little Dishes of Italy Cookbook, Julia Della Croce

This is a favourite that I don’t get to have very often because it isn’t good for Moe’s cholesterol levels.
Whenever I see chicken livers on an Italian or Greek menu I usually order them.

• 1 pound chicken livers

• 2 tablespoons butter
• 1 small clove garlic
• H teaspoon salt
• freshly ground black pepper
• 1 teaspoon chopped fresh sage or H teaspoon dried sage (more to taste)
• 2 teaspoon brandy
• finely chopped fresh Italian parsley
• toasted Italian bread

Heat butter until hot and add chicken livers. Add garlic and sauté quickly
until livers are browned on the outside but still pink and soft on the inside. Season
with salt, pepper and sage. Remove from the pan and chop with knife. Do not
mash. Taste for seasoning and add more if needed. Stir in the brandy.

Spread the mixture over the crostini and sprinkle with Italian parsley.

Serve at room temperature

Servings: 4

NOTE: Sometimes I add more butter to make this even richer

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— R O S E M A RY N U T S —
Submitted by Woodie

These are good with a Campari and soda while pursuing your choices for the next course :)

• 3 tablespoons butter
• 1-H teaspoons salt
• H teaspoon cayenne pepper
• 1 tablespoon dried rosemary, crushed

Melt butter and sauté above ingredients for a few minutes.

Toss with 3 cups mixed nuts.

Place in one layer on a sheet pan.

Roast at 350° for 10 to 15 minutes, toss once or twice.

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— I N S A L ATA C A P R E S E —
Submitted by Chase (Sharon)

I know the name suggests it’s a salad but this is generally served as an Antipasti. Sometimes I caramelize
some Vidalia onions in some balsamic, cool them and add them to the platter.

• 6 firm ripe tomatoes, in season are best

• 6 balls of Bocconcini or Mozzarella di Bufala, do NOT use regular mozzarella
• 6 tablespoons very good extra-virgin olive oil
• 2 cloves garlic, slivered
• salt and fresh ground pepper
• 6 fresh basil leaves ripped in small pieces

About 1-H hours before serving slice the cheese into

G inch slices and marinate in half the oil, 1 of the garlic cloves and
a bit of salt and pepper.

30 minutes before serving slice the tomato into G inch slices.

Arrange alternating slices of the tomato and cheese on a platter, plan on 4 slices
per person. Dress with the remaining extra-virgin olive oil, garlic, salt and pepper
and sprinkle with the basil leaves. Let sit at room temp for 30 minutes.

Serves 4

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— A S PA R A G U S S P E A R S IN PROSCIUTTO—
Submitted by Cindy Mac

I think this is Sharon’s (chase) recipe.

Blanched and cooled asparagus spears wrapped in prosciutto

and then sprinkled with kosher salt.

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— EGGPLANT WITH GARLIC HERB OIL—
Submitted by Linda in Tennessee

• 2 cloves garlic, minced

• 2 tablespoons minced fresh parsley leaves
• 2 tablespoons coarsely chopped fresh parsley leaves
• 2 tablespoons minced fresh mint leaves
• 6 tablespoons extra-virgin olive oil
• 1 eggplant (about 1 pound), unpeeled
• 1-H teaspoon salt
• approximately G cup olive oil for brushing the eggplant
• fresh mint sprigs for garnish
• Italian or French bread, sliced and toasted

Make the garlic and herb oil. In a small bowl combine the mixture
and let sit for about an hour.

While the oil mixture is standing, cut the eggplant crosswise into K inch thick
slices, arrange the slices in one layer on a large rack over a tray, and sprinkle them
with I teaspoon salt. Turn the slices, sprinkle with remaining salt, and let them
drain, turning them after 30 minutes, for an hour.

Pat the slices very dry using several pieces of paper towels. Brush one side of as many
slices as will fit on an oiled grill rack with some of the olive oil and grill the oiled slices,
oiled side down, on the rack set 3 to 4 inches over glowing coals for 3 minutes.

Brush the slices with some of the remaining olive oil, turn them, and grill them
for 3 to 4 minutes more, or till tender. Grill the rest in the same manner.
(Alternatively, the eggplant may be grilled in a ridged grill pan over medium high heat in the same manner.)

Transfer one third of the eggplant slices to a shallow dish just large enough to hold
all of them in 3 layers. Stir in the garlic and herb oil, drizzle about 2 tablespoon
of it over the slices in the dish, and sprinkle the slices with pepper to taste. Layer
remaining slices in the same manner with the remaining garlic and herb oil and
pepper to taste. Chill the mixture, covered, turning the slices once, for at least 4
hours or overnight. Arrange the eggplant slices on a platter, garnish them with the
mint sprigs, and serve them cold or at room temperature with the bread.

Serves 4

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— B A R E LY S T U F F E D A R T I C H O K E S —
Submitted by Woodie2 (Woodie)

My favorite Italian restaurant in NYC is Nicola Paone’s and they offer a whole artichoke for an appetizer,
its barely “stuffed” with just some garlic, parsley, lemon, breadcrumbs sprinkled between the leaves and
some extra-virgin olive oil drizzled on and just lightly browned—it is not a compact bread stuffing, it’s just
lightly sprinkled on. After you eat the leaves, Franco comes to your table and finishes the job and prepares
the heart for you. I don’t have a recipe, it’s very simple and delicious.

Also, baked clams prepared very simply, like the artichoke, the same
ingredients on top of the clam, browned. Simple and good.

I don’t have recipes, but this restaurant also has more complex recipes for the clams,
but I enjoy the simple version.

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— S T U F F E D A RT I C H O K E S PA R M E S A N —
Submitted by LoriJean44 (lori)

Woodie, you reminded me of the stuffed artichoke recipe I’ve used for years:

• 4 artichokes
• 1 tablespoon sliced green onions with tops
• 1 clove garlic, minced
• 3 tablespoons butter or margarine
• 1-H cups bread crumbs
• G cup grated Parmesan cheese
• 2 tablespoons snipped parsley
• Lemon Butter Sauce (recipe follows)

Prepare artichokes: Wash, trim stems, and remove loose outer leaves.
Cut off 1 inch of tops and snip sharp leaf tips. Remove center leaves and chokes.
(I find a grapefruit spoon is a great tool for this.) Brush cut edges with lemon juice. Cook
onion and garlic in butter until tender. Combine bread crumbs, Parmesan, and
parsley. Add onion mixture; mix lightly. Spoon into artichokes. Place stuffed
artichokes in large saucepan, making sure artichokes won’t tip over. Pour water
around artichokes in saucepan to a depth of 1 inch. Bring to boiling, reduce heat.
Cover tightly, simmer until artichokes are done, about 30 minutes. Add a little
additional water during cooking, if necessary. Serve with Lemon Butter sauce.

LEMON BUTTER SAUCE:

• G cup butter or margarine
• 1 tablespoon snipped parsley
• 1 tablespoon fresh lemon juice

Melt butter or margarine; stir in snipped parsley, lemon juice, and dash pepper.
Serve butter sauce with cooked artichokes. Makes N cup sauce.

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— MOM’S BAKED CLAMS—
Submitted by Cookingrv (Sue)

Woodie, you described the artichoke just like Mom use to make her clams. They were not
jammed with breadcrumbs, but rather dusted with a nice sprinkle and baked until browned. So light
and tasty. Make a lot, they are so light, one person can easily eat 2 dozen.

As some of you know, Mom’s been gone for 9 years and every year we try to make her clams.
This Christmas Eve (the only time we make them) we finally had success. Here’s the recipe, which
comes the closest (so far) to creating her wonderful clams:

• 4 dozen clams
• 2 cups seasoned breadcrumbs
• 1 tablespoon fresh lemon juice
• 1 teaspoon garlic powder or fresh garlic
• 1 tablespoon olive oil
• 2 tablespoons minced parsley, fresh

Shuck the clams and reserve all juice. Filter the juice through a thin piece of
cotton to remove sand and grit (Dad always used a FRESH men’s handkerchief for this).

Scrub the clam shells in the sink, rinsing well, then boil in water to
sterilize them. You can do this a day or two ahead. If you do it ahead, store the
cleaned clams in the filtered juice until ready to use.

Mix the breadcrumbs, lemon juice, garlic powder and olive oil.
The mixture should be only the slightest bit moist. (You should not be
able to mold the crumbs into a shape).

We cut up the clams, but you can leave them whole if you prefer.
Place shells in jelly-roll pan (cookie sheet), in one layer. Place clam pieces
or whole clam in each cleaned shell.

Sprinkle with the breadcrumb mixture to cover the surface so that you
can’t see through to the clams, but don’t pile it on. Using the reserved clam
juice, sprinkle about 1 to 2 teaspoons on juice onto each prepared clam.
This keeps them from drying out.

Bake at 350° to 375°F for 20 minutes, or until breadcrumbs are well toasted.

NOTES: Work in progress...

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— T O M AT O S A L A D WITH FRESH MOZZARELLA—
Submitted by Susie Q (Susie)

• 4 cups cherry or grape tomatoes (may mix red and yellow)

• 2 pounds fresh mozzarella, cubed
• 1 small red onion, sliced in paper thin semi circles
• 3 cloves of garlic chopped
• 1 small bunch, fresh basil, sliced in thin strips
• extra-virgin oil
• salt and pepper

In a large bowl combine the tomatoes, cut the larger ones

in half. Add the remaining ingredients and cover with extra-virgin
olive oil. Marinate overnight.

Serve on lettuce leaves with Parmesan crisps.

PARMESAN CRISPS:
On a hot skillet, place a small pile of grated Parmesan cheese. For this
you really don’t need any special Parmesan cheese....just don’t use the green
canned stuff. The cheese will melt. Once it starts to bubble, remove to a cooling
rack or get fancy and rest it on a wooden dowel to get a wavy effect. Once cooled,
they can be used in all sorts of soups and salads.

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— A N T I PA S T O —
Submitted by Ann T

• 1 cup olive oil

• 1 bottle of tomato or V8 juice
• 30 small mushrooms
• 4 carrots
• 30 green beans
• H pounds asparagus
• 30 snow peas
• 1 small cauliflower
• 2 large white onions or use pearl onions
• 1 green pepper
• 1 red pepper
• H pounds black and or green olives
• 4 or 5 cloves of garlic
• 1 can of artichoke hearts
• 1 to 2 cans of white solid tuna

PREPARE VEGETABLES:
Slice carrots, snow peas, trim green beans and asparagus,
break cauliflower into small pieces, slice onions into G or Jth inch slices, slice
green and red pepper into small strips, cut and clean mushrooms, and peel garlic
cloves. Parboil vegetables in a large pot of boiling water to which vinegar has
been added. Add the vegetables in the order of the length of time they take to
cook, i.e., carrots, green beans, cauliflower, etc. Bring juice and olive oil to a boil
and add mushrooms. Cook 2 to 3 minutes and add garlic cloves. Remove from
heat. When vegetables are cooked, drain and add to mushrooms and tomato and
oil mixture. Add artichoke hearts and olives. When cool add tuna. This can be
eaten as is and can be kept in the fridge for a short period of time, or you can
bottle it and process to store for an extended time. Recipe can be doubled or tripled.

NOTE: Eggplant and zucchini can be added as well.

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— T H E F R U G A L G O U R M E T ’ S B R U S C H E T TA —
Submitted by san

Cut thick slabs of crusty bread and grill them.

Once done to your liking, drag cut cloves of garlic over
them and drizzle with a little olive oil. no kidding—it’s great!
If we have decent tomatoes around, we coarsely chop those,
some sweet or red onion, make a chiffonade of basil and sprinkle all
on top of the bruschetta and drizzle with a bit of balsamic. this
weekend I had made a batch of pesto and after grilling
some crusty Italian bread, spooned that on top
of the toast—Ted loved that too!

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— BASIL PESTO—
Submitted by san

It’s great on pasta too but we will be having it on bread more often I’m sure!

• O cup Parmesan
• 1 large clove of garlic
• H cup slivered almonds (or pine nuts)
• 2 cup of fresh basil leaves
• salt and pepper
• G cup olive oil
• 3 tablespoons hot water

Purée in a blender or food processor.

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— T HE F RUG ’ S M USSELS IN A L IGHT I TALIAN S AUCE —
Submitted by san

We’ve had access to farm-raised mussels for several years now and that makes this
a snap to make. try it—everyone seems to like it (even with crummy store-bought tomatoes)!

IN A 6 QUART KETTLE, MELT:

• H stick of butter
• 3 tablespoons olive oil

SAUTÉ:
• 2 chopped tomatoes for a couple of minutes

THEN ADD:
• 4 or 5 chopped green onions
• 2 cloves chopped garlic
• a pinch of rosemary
• a pinch of oregano
• a small handful of chopped parsley
• add a little salt and pepper
• H cup dry white wine (red works just fine too)

When this has gotten to a high simmer, add 3 to 4 pounds of mussels.

Cover the pot and cook just a couple of minutes, until the shells have opened
Use a slotted spoon to place the mussels into bowls. The remaining sauce is great
for dipping bread into or cook pasta and pour the sauce over it.

Serves 4

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— I TA L I A N T O W E R S —
Submitted by Cookingrv (Sue)
Source: The Magnolia Collection, by Gene Westbrook

These were quite good. Not necessary to follow the recipe to a T. Use your imagination
with the presentation and ingredients. Consider grilling the veggies, instead of baking, then
assemble with mozzarella, and bake till done

• 1 medium eggplant
• salt
• 1 large fresh tomato, sliced
• 1 large mild onion, sliced thin
• H cup margarine
H teaspoon basil
• 4 slices mozzarella cheese, 2-H inch square
H cup Italian bread crumbs
• 2 tablespoons Parmesan cheese, grated

Preheat oven to 450°.

Peel eggplant and slice H to I inch thick. Soak in cold, salted water
for 15 minutes. Drain on paper towel and pat dry. In a flat, greased
2 quart baking dish, place 4 slices of eggplant, lightly salted on both sides.
Cover each slice with a salted slice of both tomato and onion.

Melt G cup margarine, and pour evenly over the 4 towers.

Sprinkle with basil and bake, covered, in a preheated oven at 450° for 20 minutes.
Place a slice of mozzarella cheese over each tower. Combine bread crumbs
and remaining G cup margarine and sprinkle on top of mozzarella.
Finally, top with the parmesan cheese.

Bake uncovered for about 8 minutes or until cheese is bubbly.

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— GRILLED SQUID AND CECI—
Submitted by mer4205 (Maria)

• Small cleaned squid bodies and heads

• extra-virgin olive oil
• chopped garlic
• fresh chopped Italian parsley
• salt and pepper
• cooked chick peas

Heat non-stick skillet. Dip squid in olive oil and grill quickly on both sides,
salt and pepper. Throw in chopped garlic and chickpeas and some more oil, toss
and then serve sprinkle with chopped parsley with an nice crusty bread.

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— I TA L I A N P E P P E R O N I C H E E S E P U F F S —
Submitted by Woodie
Source: Better Homes and Gardens Prize Tested Recipes $400 winner. Nov. 1999

• 1 G cups water
• N cup shortening
• 1-H cups flour
• 4 eggs
• I cup finely chopped pepperoni (3 ounce)
• I cup finely shredded Pecorino Romano or Parmesan cheese (3 ounce)
• 2 tablespoons snipped fresh parsley
• J teaspoon garlic powder
• J teaspoon pepper

Preheat oven to 450°. Grease 2 large baking sheets; set aside. In a large
saucepan combine water and shortening. Bring to boil. Add flour all at once,
stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat.
Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon
after each addition. Stir in pepperoni, cheese, parsley, garlic powder and pepper.

Drop dough by rounded teaspoons 2 inches apart onto prepared baking sheets.
Bake for 15 to 17 minutes or until golden. Transfer to a wire rack. Serve warm.

Makes 48

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— F UNGHI R IPIENI —
(S TUFFED M USHROOMS WITH B ÉCHAMEL S AUCE )
Submitted by browntoestoo—Eileen
Source: The Classic Italian Cook Book, by Marcella Hazan.

For 6 persons

• 12 large mushrooms
• 2-H tablespoons butter
• 1 tablespoon finely chopped shallots or yellow onion
• 3 tablespoons chopped prosciutto or cooked ham
• salt and freshly ground pepper, about 4 twists of the mill
• a thick béchamel sauce (recipe follows)
• 3 tablespoons freshly grated Parmesan cheese
• fine, dry unflavored bread crumbs

1. Slice off the ends of the mushroom stems. Wipe the mushrooms
clean with a damp cloth. If there are still traces of soil, wash each mushroom
carefully under cold running water, working quickly. Dry well with a towel.
Detach the stems and chop them fine.

2. Preheat the oven to 500°.

3. In a skillet, sauté the chopped shallots or onion in 2-H tablespoons

butter over medium-high heat until pale gold in color. Add the chopped
prosciutto and sauté for about a minute. Add the finely chopped
mushroom stems, salt, and pepper and cook, stirring, for 2 to 3 minutes.
Tilt the skillet and draw off all the fat with a spoon.

4. In a bowl, mix the contents of the skillet with the warm béchamel.
Add the grated Parmesan and mix again.

5. Place the mushroom caps, bottoms up, in a butter-smeared baking dish.

Sprinkle lightly with salt, fill with the béchamel stuffing, sprinkle with the bread
crumbs, and dot each cap with butter. Place in the upper third of the
preheated oven and bake for 15 minutes, or until a slight crust has formed.
Allow to settle for about 10 minutes before serving.

—recipe continued on next page—

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 — Funghi Ripieni continued —

“SALSA BALSAMELLA” (BÉCHAMEL SAUCE)

Makes 1-O cups medium-thick sauce

• 2 cups milk
• 4 tablespoons butter
• 3 tablespoons all-purpose flour
• G teaspoon salt

1. In a small pan, heat the milk until it comes to the very edge of a boil.

2. While you are heating the milk, melt the butter over low heat in a heavy
enameled iron saucepan of 4 to 6 cups capacity.

3. When the butter is melted, add all the flour, stirring constantly
with a wooden spoon. Let the flour and butter bubble for 2 minutes,
without ceasing to stir. Do not let the flour become colored.

4. Turn off the heat and add the hot milk 2 tablespoons at a time, stirring
it constantly into the flour-butter mixture. As soon as the first 2 tablespoons have
been incorporated into the mixture, add another 2 tablespoons, always stirring with
your trusty spoon. When you have added H cup of milk to the mixture, you
can start adding G cup at a time, until you have added it all.
(Never add more than G cup at one time.)

5. When all the milk has been incorporated, turn on the heat to low,
add the salt, and stir–cook until the sauce is as dense as thick cream.
If you need it thicker, cook and stir a little while longer. If you need
it thinner, cook a little less.

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— STUFFED ARTICHOKES—
Submitted by Cookingrv (Sue)

Although some serve artichokes after the main dish, I don’t really care when I have it, as long as its there!

• 2 cups seasoned bread crumbs, Jason’s or 4C

• 1 tablespoon, or 2 garlic cloves, minced
• N cup Romano cheese
• 3 tablespoons olive oil

Taste the mixture and adjust as necessary.

Trim artichokes by removing stem and clipping the pinching tips off the leaves.

Remove small, tough leaves at the base. Gently open (by placing
thumbs in the center) and rinse both inside and out.

Over a bowl, take a handful of the breadcrumb mixture, and scrape

the artichoke upwards through the mixture, so that the crumbs are
forced into the cavity of each leaf. Make sure to get a nice amount in
each crevice, including the center. Spread the artichoke as necessary
to get that stuffing in there.

Place the artichokes in a fry pan with straight sides (or a large saucepan
that will fit them) and fill with water N way up the artichoke.

Then add olive oil, maybe about G cup to the water.

Drizzle a bit more over the artichokes. Bring the water/oil to a boil,
then reduce to a nice strong simmer and cover.

They’re done when the leaves pull out without resistance,

about 45 minutes for a regular-sized artichoke.

NOTES: Measurements are approximate and assumes 4 artichokes.

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— M A R I N AT E D A R T I C H O K E S —
Submitted by bubbeskitchen (Renée)

A bright addition to such a display might be: Marinated artichokes with roasted portobellos and roasted
tomatoes. Recipe seems long, but once you know how to prepare the artichokes, you’ll find the rest is easy.
Servings: generally, one artichoke per person unless baby artichokes are used (see below)

This recipe is for 4 large or 12 small. Cooking time will vary. Time: 45 minutes plus time to cool

ACCOMPANIMENTS:
Vinaigrette dressing (see Salads and Dressing) • Roasted baby grape tomatoes
• Roasted Portobello mushrooms

As a first course one large per person is the norm if using as an hors doeuvre, smaller are preferred and then
the amount will vary. I find perhaps 3 pieces would be usual for that size with other foods.

INGREDIENTS:
• 3 lemons, 2 juiced, 1 cut into slices
• 1 garlic clove halved
• 1 small onion, sliced
• 1 or 2 bay leaves (Turkish)
• 1 teaspoon. black peppercorns
• sprig of thyme (optional)

INSTRUCTIONS:
Have a large bowl of water with the juice of two lemons ready for
dipping the artichokes as you prepare them.

Add about 3 inches of water to a large pot to which add all the ingredients except the artichokes.

Either remove the stem end of the artichoke or peel it. Remove all of the
outer leaves of the artichoke down to the light green, dipping in acidulated water
as you work. Cut artichoke N down from top. Cut lengthwise, putting one half into
the water while working on the other. With a very sharp paring knife, carefully loosen
the “choke” then scoop it out until all the sharp inner leaves and hair part is removed.
NOTE: baby artichokes may not need this step, as the choke has not fully developed.
As each half is prepared, put it into the pot.

When all the artichokes are in the pot, put a plate on top to weigh them down.
Bring water to a boil, reduce heat and simmer until tender (about 15 minutes or so) when
artichoke is pierced with a knife. Remove to a cooling rack and drain cut-side down.
Remove to platter and pour vinaigrette over them.

Arrange sliced portobellos and roasted tomatoes around them.

Drizzle with more oil or dressing as desired.

— recipe continued on next page —

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 — MARINATED ARTICHOKES CONTINUED —

RENÉE’S ROASTED PORTOBELLO MUSHROOMS

WITH BALSAMIC VINEGAR AND ROASTED TOMATOES

Preheat oven to 350º

Remove stem then remove gills with melon baller, put in single layer on baking sheet,
bottom side up. Slice garlic, about 1 clove per every 2 mushrooms

Add garlic to about 3 tablespoons extra-virgin olive oil per 2 mushrooms, microwave
oil on high for 45 seconds, remove. Add 1 tablespoon balsamic vinegar per mushroom to
oil. Spoon H oil mixture on mushrooms, salt and pepper them.

Bake about 15 minutes, turn bake baste with rest of oil and bake another 10 minutes
or until tender when knife pierces. Serve sliced on a diagonal. Add juices to platter

In the same pan, place a few handfuls off the tomatoes and roast until just
beginning to scorch. Add to platter.

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— L O R I ’ S N O N A M E A N T I PA S T I —
Submitted by LoriJean44 (Lori)

I have no idea what this is called. It was originally a recipe I got from PBS a few years ago and I’ve played
with it a little. Maybe someone can help me name it!

• 1 loaf of fresh French or Italian bread, split lengthwise (so you have top and bottom pieces)
• O cup grated mozzarella
• G cup finely diced red onion
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• G teaspoon dried oregano
• G cup chopped black olives
• 2 tomatoes, very thinly sliced
• 4 to 6 ounces Black Forest ham, thinly sliced

Mix together the cheese, onion, olive oil, vinegar, oregano and black olives.
Spread mixture on halves of bread and place on baking sheet.

Bake at 350° F. until cheese melts.

After removing from oven, layer tomatoes then ham on

melted cheese mixture. Serve.

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— I TA L I A N B R E A D WITH GORGONZOLA—
Submitted by Ann T

This is so good. Created this from something similar we had in a

little Italian restaurant in Buffalo, New York.

• long loaf of Italian bread or long crusty rolls.

• G cup butter
• H cup gorgonzola cheese
• 1 to 2 cloves garlic
• parsley
• salt and pepper
• fresh grated parmesan cheese
• basil or oregano (optional)

Cream the butter with the gorgonzola cheese. Mince garlic and add to
cheese mixture. Add chopped parsley, and season with salt and pepper.
If using the basil or the oregano add now as well.

Leave loaf whole, but cut slices so that the loaf stays together.
Spread cheese mixture in between each slice and reshape loaf.
Sprinkle top of loaf with parmesan cheese and wrap in foil.
Place in 400°F oven for 10 or 15 minutes and serve hot.

Servings: 4

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— G A R L I C K Y S U N - D R I E D T O M AT O T O A S T S —
Submitted by craftyrn (Diane)

• 12 sun-dried tomatoes (not the kind packed in oil)

• G cup almonds or pine nuts
• G cup parmesan, grated
• 4 cloves of garlic (can use roasted cloves for a milder flavor)
• G cup extra-virgin olive oil

Soak tomatoes in warm water (or warmed white wine) until soft, 10 minutes
or so, drain and place in processor along with rest of ingredients, blend
briefly, should be a little chunky.

Serve with a hearty cracker or spread onto small rounds of a good

Italian bread and toast briefly under broiler.

Makes about I cup.

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— ROASTED GARLIC AND BRIE—
Submitted by craftyrn—(Diane)

These are to be eaten by scooping a whole garlic clove and some of the gooey Brie with a sturdy cracker.

• whole head of garlic

• extra-virgin olive oil
• Brie
• toast points or crackers

Break up head of garlic into cloves (or “toes” as my Dad

always called them), peel each, put into a baking dish and
drizzle with oil, cover and roast at 400° for 30 to 40 minutes or so.
Remove from oven, remove cover and cut Brie into pieces directly
over the garlic. Recover and roast for another
few minutes until Brie melts.

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— S E A FO O D M A RT I N I S —
Submitted by craftyrn, recipe by Cookingrv (Sue)

Is this the proper place for Sue’s Seafood Martinis?

TO PREPARE LIME CILANTRO SAUCE,

WHISK TOGETHER IN MEDIUM BOWL:
• 2 cups catsup
• 1 tablespoon Tabasco
• 1 tablespoon sherry vinegar
• 1 bunch cilantro (minced)
• the juice of 2 limes
• the juice of 1 lemon
• salt and pepper to taste

JUST BEFORE SERVING, PLACE INTO LARGE BOWL:

• 1 pound peeled boiled shrimp (21/25 size)
• 1 pound peeled crawfish tails
• 1 pound lump blue crabmeat
• 1 cup diced avocados
• 1 cup seeded diced Roma tomatoes

Lightly toss together with Lime Cilantro Sauce. Serve in Martini glasses
with a garnish of opal basil leaves or a sprig of cilantro.

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— C H E E S Y G R I L L E D P O L E N TA C A K E S —
Submitted by MQmoi

I was looking at a book Sharon gave me in a swap: Chargrills & Barbecues.

These are titled “Antipasto Polenta Cakes” but I renamed them. LOL. I haven’t made them, but they sound
delicious and suggested to serve with antipasto vegetables. A scone cutter is used to make them round.

Preparation time: 15 minutes plus 2 hours refrigeration

Total cooking time: 35 minutes

• I cup (110g/3-I ounce) polenta (cornmeal)

• 100 g (3 G ounce) cheddar cheese, grated
• 50 g (1-I ounce) mozzarella cheese, grated
• 2 tablespoons chopped fresh parsley
• 2 teaspoons chopped fresh thyme
• 1 teaspoon finely chopped fresh rosemary
• 3 tablespoons plain flour
• 3 tablespoons olive oil 300 g (10 ounce)
• marinated antipasto vegetables

1. Bring 3 cups (750 ml/ 24 fl. ounce) water to the boil.

Gradually add the polenta and stir constantly over medium heat until the
mixture comes back to the boil and thickens. Reduce the heat to low and cook,
stirring, for about 20 minutes, until the polenta comes away from the side
of the pan. Stir in the cheddar and mozzarella, parsley, thyme and rosemary.

2. Lightly brush a 28 x 18 cm (11 x 7 inch) oblong tin with oil,

line the base with baking paper, spoon in the polenta and smooth the surface.
Chill for about 2 hours, or until set.

3. Turn out the solid polenta block and cut out 6 rounds
using a 7 cm (2-I inch) scone cutter. Coat lightly with the flour.

4. Brush a preheated chargrill pan or barbecue grill or flat plate with

a little of the olive oil. Cook the polenta cakes, drizzling with the remaining oil,
for about 4 minutes on each side, or until they are golden brown. Be careful when
handling so the cakes do not break up. Serve with the antipasto vegetables.

Serves 6

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— FO C AC C I A TO P PE D WITH W A R M G O AT C H E E S E —
Submitted by Ann T

• 1 focaccia, homemade or purchased

• 1 roasted red pepper, cut into strips and drizzled with olive oil.
• 1 recipe homemade tapenade (or purchase ready-made)
• chèvre (goat cheese)

Cut the focaccia into bite size squares. Cut the roasted pepper into small strips.
Warm the goat cheese in the microwave to soften. Put a dollop of goat cheese on
top of each square of focaccia. On half the focaccia place a few strips of pepper
and on the other half place a small spoon of tapenade.

TAPENADE:
• H pound black olives, pits removed (do not use canned olives)
• 2 cloves garlic, crushed
• 2-H ounce can of anchovy fillets (use all or some)
• 1 to 2 tablespoons capers
• 1 cup olive oil
• 1 teaspoon lemon juice
• 2 to 3 teaspoons Dijon mustard

Combine the olives with the garlic, anchovies, and capers in the bowl of a
food processor and reduce to a paste. Incorporate the olive oil by pouring
it slowly down the funnel in a stream. You may add less or more olive oil
depending on how thick you want it to be.

OPTIONS:
Recipe can be cut in half, you can use less anchovies to taste,
purée some fresh chopped basil, use some or all green olives,
add 1 to 2 tablespoons brandy.

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— LUIGI’S GARLIC BREAD—
Submitted by Woodie
From a restaurant in Wayne, PA.

• 1 stick butter, room temperature

• 3 large garlic cloves, minced
• G teaspoon oregano
• G teaspoon basil
• 1 pounds loaf French bread, halved lengthwise

Preheat oven to 375º

Combine butter, garlic, oregano and basil

and spread on bread. Preheat broiler. Broil until
golden brown and edges are crisp,
careful not to burn.

Place roasted red pepper slices on bread

and Provolone slices on top. Heat in the oven until cheese
is melted. Slice crosswise with serrated knife.

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— MEMORIES OF POPPI—
Submitted by Ruthanna

This isn’t really a recipe, just a memory. My Pennsylvania Dutch aunt married a man whose parents
came to the U.S. from Italy. I would often go with my cousins to visit their Italian grandparents. They had
a pavilion in their back yard with grapevines climbing up the lattices that made up two of the walls. The
other two were open and looked out on a garden filled with tomatoes, peppers, eggplant and lots of other
vegetables. It was wonderful to sit out there in cushioned wicker chairs with their grandfather (Poppi) and
listen to him tell stories while he sipped a jelly glass of red wine and peeled oranges for us to eat.

Right outside the pavilion was one of those big 50s brick barbecue affairs. Poppi would cut
slices of long thin crusty bread and mozzarella cheese. He would thread them alternately onto skewers
with bread at either end and push the layers tightly together.

Meanwhile, he had emptied a whole tin of anchovies into a small speckled blue enamel saucepan,
added a big lump of butter and some chopped garlic and left that simmering on the side of the grill.
We got to hold the skewers over the fire but not touching it, almost like roasting marshmallows,
until the edges of the bread were toasty and the mozzarella was oozing.

Poppi put the skewers onto plates painted with all varieties of fruits and brushed the anchovy-garlic
butter across the tops and then he’d call his wife to come out and share them.

That was a treat I will never forget.

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— TUNA PÂTÉ—
Submitted by Ann T

I think it would be a nice addition to an antipasti menu. I wouldn’t mind finding it on

the table to use as a spread with some fresh Italian bread or focaccia. It would also be a great
stuffing for either cherry tomatoes or endive.

Although this is a very easy appetizer that can be made earlier in the day, it is also a
very rich because of all of the butter. One of my favourites.

• 2 cans white tuna drained

• 1 cup butter
• 2 tablespoons chopped roasted red pepper (homemade or bottled pimentos)
• 1 to 2 teaspoons capers
• fresh lemon juice
• 2 to 3 drops Tabasco
• salt and pepper

Purée tuna and butter in processor. Add chopped red pepper, capers,
lemon juice, salt, pepper and Tabasco. Process on pulse until the capers
and red peppers are finely minced. Taste and adjust seasoning.
Pack into decorative serving bowl, cover and refrigerate.

When ready to serve remove a bit early from fridge so that the pâté has a
chance to soften just slightly. Serve with toasted pita triangles

TOASTED PITA TRIANGLES:

Cut plain or whole wheat pitas into triangles. Separate each triangle and
place on cookie sheet. Brush with melted butter or margarine. Bake at 350°F
until crisp and golden. Be careful not to burn. Remove and let cool.
Serve triangles surrounding tuna pâté.

NOTE: Instead of toasted pita triangles, toasted rounds of baguette are also nice.

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— BAKED ONIONS DELL’ISOLA COMACINA—
Submitted by bubbeskitchen (Renée)

My interpretation of the antipasto dish at the restaurant on Comacina in Lake Como where we
had an amazing 4 hour lunch in 1986. They didn’t speak a word of English, the food just kept coming
and the onions were amazing. Through trial and error I came close to replicating them, but
atmosphere, well that’s another matter entirely. Sigh!

Prep and cooking time: About 1 hour

INGREDIENTS:
• 8 large yellow onions, of about even size
• 1-H cups rich beef stock or veal stock reduced to a demi-glacé.
• extra-virgin olive oil
• fresh ground pepper

INSTRUCTIONS:
1. Preheat oven to 450º

2. Cut onions in half cross-wise, leaving skin on,

trim off roots, and shoot end if too pointy.

3. Lightly oil a Pyrex or other shallow baking dish.

4. Dip cut side of onions in demi-glacé and place cut side down into baking dish.

5. Brush skins with oil.

6. Salt and pepper.

7. Cover with foil and bake for 20 minutes. Uncover, turn onions, add
H cup of warm water to pan, recover and bake 20 minutes more. Uncover and
bake until just tender, test with knife.

8. Remove onions to serving platter. Add a bit of water to reconstitute stock and
pore over onions. Do not make too watery.

9. Serve room temperature.

Serves: 8 to 10

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— M A R I N AT E D G O AT C H E E S E —
Submitted by bubbeskitchen (Renée)

Prep and cooking time: Active—10 minutes, resting time upwards of 1 hour
Accompaniments: bruschetta, bread sticks, or crackers

INGREDIENTS:
• H pound plain goat cheese log (chèvre)
• 1 tablespoon or so of a mélange of peppercorns and spices
(black, white, red, green, allspice) coarsely crushed
• sea or kosher salt to taste
• 1 small clove garlic, minced (optional) NOTE: will not keep as long if garlic is used
• extra-virgin olive oil
• basil leaves for garnish

INSTRUCTIONS:
1. place cheese in small glass container (just large enough to cover with oil)

2. In a small bowl mix G cup extra-virgin olive oil with peppers

and the optional garlic.

3. Taste cheese and add a little salt if necessary.

4. Pour over cheese, and leave at room temperature one hour

turning occasionally or refrigerate.

5. Serve at or just below room temperature.

Servings: Depends on size of cheese log.

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— L AY E R E D C R A B AND SPINACH TERRINE—
Submitted by Ann T
From the California Culinary Academy

This isn’t exactly Italian, but it is a favourite that I like to serve as a first course. Last time I served it at the
beginning of a dinner where the main course was a Veal Shank served with a Risotto.

CRAB LAYER:
• H pound crab meat, picked over and flaked
• G cup sour cream
• 1 teaspoon lemon juice
• H teaspoon Dijon mustard
• salt and pepper to taste
• H teaspoon cayenne pepper
• 2 large eggs

SPINACH LAYER:
• 2 tablespoons unsalted butter
• 2 teaspoons flour
• H cup whipping cream
• O cup half-and-half
• 1 G pounds cooked spinach drained and squeezed to remove excess moisture
• 3 eggs
• H teaspoon black pepper
• G teaspoon ground nutmeg
• H teaspoon sugar
• salt to taste

SAUCE:
Mix together—
• 1 cup mayonnaise
• 2 tablespoons lemon juice
• 1 tablespoon finely minced roasted red pepper
• 1 clove of minced garlic
• salt and pepper to taste.
• chives for garnish

— recipe continued on the next page—

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 — LAYERED CRAB AND SPINACH TERRINE CONTINUED —

Preheat oven to 375°F.

FOR THE CRAB LAYER:

In a medium bowl combine the crab, sour cream, lemon juice,
mustard, salt, pepper and cayenne. Stir in eggs and set mixture aside.

FOR THE SPINACH LAYER:

Melt butter in a heavy saucepan until foamy. Whisk in
flour and cook for 3 minutes over medium heat, stirring constantly. Whisk in
whipping cream and half-and-half. Bring to a boil and then reduce heat and simmer
slowly 10 minutes. Stir occasionally, scraping down the sides and around the bottom as
necessary. Mixture will thicken as it cooks. Remove from heat and stir in spinach. Let cool.
Stir in eggs, one at a time then add black pepper, nutmeg, sugar and salt.

TO ASSEMBLE THE TERRINE:

Grease an 8 cup loaf pan/terrine pan with butter.
Spoon half the crab mixture in the bottom and cover with all of the spinach mixture.
Spoon remaining crab mixture over the spinach. Set the terrine in a baking pan and pour
1 inch of hot water into the baking pan. Bake uncovered until golden brown and puffy.
Approximately 30 to 45 minutes. Cool on a rack and then refrigerate.

To serve, run a knife around the edge and invert on to a serving platter.
Slice about H inch thick slices and place two on each plate. Decorate plate with a lettuce leaf
and place a dollop of the sauce on the lettuce leaf. Garnish with a few chives.

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— BAKED STUFFED CLAMS—
Submitted by LoriJean44 (Lori)

A little different version of the stuffed clams:

• 1 medium onion, finely minced

• 1 bell pepper, finely minced
• 2 celery stalks, finely minced
• H pound fresh mushrooms, finely minced
• salt and pepper
• 3 tablespoons unsalted butter, divided
• 1 egg, beaten
• 2 cans minced clams, drained
• H cup plus 2 tablespoons bread crumbs

Sauté vegetables in 2 tablespoons butter. Season with salt and pepper to taste.
Remove from heat—mix in beaten egg, clams, and 2 tablespoons bread crumbs.
Spoon mixture into clam shells. Melt remaining tablespoon of butter.
In separate bowl, mix together H cup bread crumbs and melted butter.
Sprinkle bread crumb mixture over clam mixture. Bake at 350° F for
15 to 20 minutes, until dark golden brown.

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— ZUCCHINI FRITTERS—
Submitted by LoriJean44 (Lori)

• 2 medium zucchini
• 1 teaspoon salt
• 1 tablespoon lemon zest
• 10 sprigs parsley, stems removed, leaves finely chopped
• 1 clove garlic, minced
• G teaspoon pepper
• 2 large eggs, beaten
• H cup flour
• 2 to 4 tablespoons olive oil

Grate zucchini using large holes of grater. Add salt, zest, parsley, garlic,
pepper, and eggs—mix well. Slowly add flour, stirring so no lumps form.
Heat olive oil in pan. Cook fritters (2 tablespoons of mixture) 2 to 3 minutes
in oil on medium-high. Flip and cook and until golden.

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 LE INSALATE

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— VITTORIO’S SPINACH SALAD—

Submitted by Ann T

Recreated from Vittorio’s Italian Restaurant in Toronto

• washed and dried spinach (baby)

• 4 hard boiled eggs, peeled
• 4 or 5 cleaned mushrooms, sliced
• 1 can of artichoke hearts, halved or quartered
• 3 Roma tomatoes, quartered
• 2 chopped green onions
• Kalamata olives

DRESSING:
• G teaspoon tarragon
• H clove of garlic
• 2 or 3 tablespoons wine vinegar
• H homemade mayo or Hellman’s
• salt and pepper

Place spinach in a large salad bowl. Decorate with eggs, mushrooms,

artichoke hearts, tomatoes and green onions and olives.

Drizzle with dressing and toss. Can be made on individual plates as well.

MAKING THE DRESSING:

Soak tarragon and garlic in vinegar. Add salt to dissolve.
Mix vinegar mixture into mayonnaise and adjust seasoning to taste.

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— JO’S GREENS AND PROSCIUTTO SALAD—

Submitted by san

We think this is a real keeper and have made it many times!

Mix together, then cover with plastic wrap and refrigerate:

• H pound mesclum salad mix
• 8 tablespoons pine nuts or almonds
• 2 dozen chopped basil leaves
• 2 dozen chopped mint leaves
• 4 chopped scallions
• 3 ounce fresh parmesan, grated
• 3 or 4 slices of prosciutto, diced

Thinly slice a red onion and pour over it some red or

white wine vinegar. Let it stand for 30 minutes and then drain it.

Into a H cup of olive oil, slowly cook 4 cloves of garlic that has been
chopped into G inch dice. Remove garlic and increase the heat and add
G cup balsamic vinegar and 2 tablespoons red wine vinegar. Once it boils,
add 2 tablespoons brown sugar and heat for another minute.
Add the garlic back in with a little salt and pepper.
Pour over the salad greens.

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— F E N N E L M U S H R O O M PA R M E S A N S A L A D —
SUBMITTED BY MQMOI
SOURCE: CHEF ALICE WATERS

• fennel bulbs
• mushrooms (use raw if you like, but I sauté until golden brown.)
• extra-virgin olive oil (more of a fruity tasting extra-virgin olive oil is good in this)
• fresh lemon
• salt and fresh ground pepper
• Parmigiano-Reggiano

Cut off the feathery tops of the fennel at the base of

their stalks and remove the outer layer of the bulbs. Slice the bulbs
very thin with a mandolin or a very sharp knife.

Assemble the salad in layers on a large platter or on individual salad plates.

First make a layer of the fennel slices. Squeeze lemon juice evenly over the fennel
and drizzle with extra-virgin olive oil, salt and pepper.

Add a layer of mushrooms, also sliced very thin. Squeeze more

lemon juice over them, drizzle evenly with more extra-virgin olive oil,
and season with salt and pepper.

Cut thin shavings of the Parmesan with cheese slicer

or a vegetable peeler and arrange them on top of the salad.
You can also grate if you like.

Season with salt and pepper, squeeze more

lemon juice over, and drizzle evenly with the extra-virgin olive oil.
Serve immediately.

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— ANDY’S CAESAR SALAD—

Submitted by Cookingrv (Sue)

This is a variation of the traditional Caesar salad.

You can add a bit of anchovy paste to get the more traditional flavor.
Nice served in bowls or plates, and even better served in a frico (grated parmesan) shell.
I still have to perfect the frico shell, so I can’t give a recipe for that yet

• 1 head romaine lettuce

• 3 large garlic cloves—chopped fine
• 5 tablespoons olive oil
• juice from 1 lemon
• 2 tablespoons red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1 cup croutons
• 1 cup grated Parmesan cheese
• fresh ground pepper
• 2 teaspoon anchovy paste—optional, we don’t use it for this version

Tear lettuce into pieces; rinse and dry well.

Place lettuce in large bowl and top with chopped garlic.
Set aside until ready to serve.

Whisk together olive oil, lemon juice, wine vinegar,

and Worcestershire sauce (add anchovy paste if using).
Set aside until ready to serve salad.

When ready to serve salad, whisk dressing and pour over lettuce.
Toss—add grated cheese, croutons, and fresh-ground pepper—toss again
until cheese and croutons are well distributed.
Serve immediately

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— RED, WHITE, AND G R E E N I N S A L ATA M I S TA—

Submitted by mer4205 (Maria)

• red lettuce
• white endive
• green arugula
• shredded scallions
• tomatoes
• radishes

Serve with extra-virgin olive oil

and really good balsamic and sprinkled with
crumbled gorgonzola, salt and pepper.

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— PA N Z A N E L L A —
(BREAD A N D S U M M E R V E G E TA B L E S A L A D )
Submitted by LoriJean44 (Lori)

This has become one of my favorite summer salads.

• 2 tomatoes, cut into bite-sized pieces

• 1 small cucumber, peeled and sliced
• 1 small red (Spanish) onion, thinly sliced
• 1 cup (1 ounce/30 grams) fresh basil leaves, torn into small pieces,
plus whole leaves for garnish
• H cup (4 fl. ounces/125 ml) extra-virgin olive oil, or as needed
• 3 tablespoons red wine vinegar, or to taste
• salt and freshly ground pepper to taste
• 6 to 8 slices coarse country bread, lightly toasted

In a bowl, combine the tomatoes, cucumber,

onion, and torn basil. Drizzle with H cup olive oil and
3 tablespoons vinegar and season with salt
and pepper. Toss well to coat evenly.

Cut or tear the bread into bite-sized pieces.

Place half the bread in a wide, shallow bowl. Spoon on half
of the vegetables. Layer the remaining bread on top and then the
remaining vegetables. Cover and refrigerate for 1 hour.

Toss the salad, then taste and adjust the seasonings.

Add more oil or vinegar, if necessary. Garnish with a few basil leaves.
Serve immediately.

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— S I M P L E T O M AT O , B A S I L , M O Z Z A R E L L A S A L A D
Submitted by rider

• fresh tomatoes, sliced

• fresh basil leaves
• fresh mozzarella (buffalo especially good), sliced
• extra-virgin olive oil
• red wine vinegar
• salt and pepper

Layer the three ingredients on a pretty platter

with the tomatoes on the bottom, followed by the cheese,
then the whole Basil leaves. Whisk extra-virgin olive oil and
red wine vinegar, and salt and pepper to taste,
and sprinkle on top of the layers. Serve with
crusty Italian bread, warmed.

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— SU G A R S N A P P E A AND PROSCIUTTO SALAD—

Submitted by craftyrn (Diane)

This is from the cookbook The Best American Recipes 2002-2003

edited by Fran McCullough and Molly Stevens—I borrowed the book from the local library
and this recipe caught my eye—just a bit different but sounds luscious.
Original recipe from Joanne Weir.

• I pounds sugar snap peas

• 3 tablespoons extra-virgin olive oil
• 1 teaspoon finely grated lemon zest
• 1-H tablespoons fresh lemon juice
• 3 tablespoons finely chopped fresh mint
• 3 ounce thinly sliced prosciutto, cut into thin strips

Drop peas into boiling salted water and

boil about a minute—until crisp tender—drain and
plunge into ice water—drain and pat dry.

In a medium bowl, whisk together the oil,

lemon zest, lemon juice and mint. Add peas,
prosciutto, salt and pepper-toss and serve.

Serves 4

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— SALADA IL FINOCCHIA—
Submitted by Susie_que (Susie)
Courtesy of Diana Fardone

My suggestion would be to
also dress the plate with some of the fennel sprigs.
Cheers!

• 2 bulbs fresh fennel

• Parmesan cheese (for shaving)
• 1 tablespoons caraway seeds
• extra-virgin olive oil
• cracked black pepper
• balsamic vinegar

Slice the fennel bulbs into very thin slices.

Fan them out onto 4 salad plates and drizzle with a
little extra-virgin olive oil. Then sprinkle with just a touch
of caraway seed and black pepper then 5 to 6 shavings
of parmesan cheese. Finally dot the plate
with good balsamic vinegar.

Serves 4

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— CAESAR SALAD—
Submitted by Ann T
Adapted from Pat Davis Cooking School

• 1 large head of romaine lettuce, washed, dried and torn into pieces
• 1 large clove of garlic
• H cup olive oil
• 1 teaspoon or more to taste Dijon mustard
• salt
• pepper
• splash of Worcestershire sauce
• anchovy fillets
• G cup Roquefort cheese (substitute Maytag or another high quality blue cheese)
• fresh grated
• Parmesan cheese
• 1 coddled egg
• red wine vinegar
• fresh squeezed lemon juice
• homemade croutons

CROUTONS:
• 2 or 3 slices of French or Italian bread I inch thick, crusts removed
• 1 garlic clove
• olive oil

Add garlic to salad bowl (wooden works best) sprinkle with salt
and use a fork to crush garlic. Turn into a paste. Add coddled egg
and mix. Add dijon mustard and mix well. Add anchovy fillets and crush
with fork. Drizzle in oil a bit at a time, until the oil is absorbed by the egg
mixture. Add red wine vinegar and Worcestershire sauce. Season
with pepper. Add salt to taste. Add some lemon juice and mix.

Toss romaine lettuce with dressing and add crumbled Roquefort cheese.
Sprinkle with Parmesan and add croutons.

CROUTONS:
Rub each slice of bread with crushed garlic clove. Cut into cubes.
Heat oil and toss the cubes. Make sure they are well coated. Turn often until nicely
toasted. Place in a low oven to finish toasting and crisping. Remove from oven.
(Optional: Toss warm croutons with freshly grated parmesan cheese.)

Servings: 4

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— LEMON SPINACH SALAD
Submitted by Ruthanna

Since two of us would like to see Ruthanna’s salad and we both have made it, I’m posting it. —MQ

• H pounds. sliced mushrooms

• 1 pounds young spinach leaves, washed and stemmed
• 6 tablespoons olive oil
• 2 tablespoons lemon juice
• G teaspoon salt
• 1 tablespoon grated Parmesan cheese
• 1 clove garlic, slivered
• finely grated rind of H lemon
• 1 hard cooked egg
• freshly ground black pepper

Wash mushrooms and combine with spinach. Chill.

Mix oil, lemon juice, salt, cheese and garlic. Chop up egg and
sprinkle over salad. Add lemon rind to salad and grind pepper on top.
Pour dressing over salad right before serving and toss.

NOTE: Best if dressing is made about an hour ahead of time and

garlic pieces removed before pouring on salad. Crumbled bacon pieces can be added.
This is a good side dish for fish or veal entrées.

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— PENNE AND T O M AT O R E L I S H S A L A D
Submitted by Bubbeskitchen (Renée)
Source: Julia Child’s The Way to Cook
With my addition of mozzarella cheese as served for Alexandra’s graduation
(from law school) buffet supper, June 21, 2001.

Preparation and cooking time: 1 hour or so

• 1 pound penne or other pasta

• H pound fresh, unsalted mozzarella cheese

INITIAL DRESSING:
• 1 large, clove of garlic, puréed
• salt and freshly ground white pepper
• 1 tablespoon or so virgin olive oil

THE DRESSING:
• G cup or so vinaigrette salad dressing
• 12 or so large, fresh, fine basil leaves, plus more for garnish
• Fresh Tomato and Basil Relish (ingredients below)

FRESH TOMATO AND BASIL RELISH:

• 4 large, ripe tomatoes, peeled, halved, seeded and diced neatly
• 1 tablespoon. finely minced shallot or scallions
• H teaspoon red wine vinegar
• 1 tablespoon. virgin olive oil
• salt and freshly ground pepper
• fresh basil leaves
• 2 tablespoons minced flat leaf parsley, optional

1. Make the Fresh Tomato Relish: Mix all ingredients together and set aside.
2. Prepare Initial Dressing: Mash garlic with salt, mix with oil and pepper.
3. Cook penne or other pasta in a large pot with at least 8 quarts of water
until al dente, but not hard. Drain briefly and put in large bowl.
Stir in Initial Dressing. Add a few drops of olive oil if necessary.
Pasta can be cooked ahead and refrigerated at this point.
4. When ready to serve, Toss pasta with Fresh Tomato Relish, add the vinaigrette.
5. Pat dry the mozzarella cheese, dice, and add to pasta. Mix and correct
seasoning. Put in serving bowl or individual dishes and garnish with basil leaves.

Servings: about 6

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— SUPER SALAD—
Submitted by Canarybird (Sharon)
Source I’ve Got to Have that Recipe, Too! by Barbara Doell

This recipe was e-mailed to me from a Canadian lady who also loves these
Canadian cookbooks. She’s not yet a member of this forum but likes to watch us all—maybe she’ll join—
come on in Louise,the water’s fine and friendly! (She also says she finds she prefers to use only
4 tablespoons of the vinegar as 6 is too much for her taste, and she chops the garlic
before putting it in the blender as it sometimes leaves a lump.)

SALAD:
• 4 cups romaine lettuce, washed and dried
• 2 cups spinach, washed and dried
• 2 cups fresh mushrooms, sliced
• 1 medium sweet red pepper, sliced in thin strips
• H cup pumpkin seeds, roasted and salted
• H cup feta cheese, crumbled
• 6 slices bacon, cooked and crumbled (optional)

DRESSING:
• 2 cloves garlic, peeled
• 2 teaspoon liquid honey
• 6 tablespoons cider vinegar
• 9 tablespoons salad oil
• salt and freshly ground pepper to taste
• G to H teaspoon paprika

SALAD:
Tear romaine and spinach into bite-size pieces,
add remaining ingredients and toss with dressing.

DRESSING:
Put dressing ingredients in a blender and
process until thick and frothy.

Serves 8 to 10

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— ROASTED RED PEPPER AND W AT E R C R E S S S A L A D —

Submitted by Ann T

This is a very simple salad to make but with wonderful flavours

Source: Judith Huxley’s, Table for Eight

• 4 large red bell peppers

• 6 tablespoons olive oil
• 1-H tablespoons lemon juice
• 1 tablespoon minced shallot
• salt and pepper to taste
• 1 bunch watercress, washed and dried

Broil or roasted the peppers until the skins are

blackened and blistered. Place them in a plastic bag and let them sit
for about 10 minutes, or until they are cool enough to handle. Rub off the skins,
seed the peppers, and cut into thin strips. Mix the oil and lemon juice and
add to the peppers. Add the minced shallot and salt and pepper.
Set aside. Just before serving place the watercress in a bowl,
add the peppers with the dressing and toss.

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— B A BY G R E E N S WITH SLICED PEARS—

Submitted by Eileen Launonen

This is a really, really good dressing.

• baby greens
• sliced pears (I use canned believe it or not)
• chopped walnuts
• crumbled Gorgonzola
• homemade croutons
• balsamic vinaigrette

For the dressing I use the Seven Seas Italian package

with the mixing bottle. Instead of white I pour balsamic to the line
and instead of veggie I use olive oil.

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— ROMAINE-RED LEAF SALAD

WITH BALSAMIC-BASIL VINAIGRETTE—
Submitted by LoriJean44 (Lori)

Eileen reminded me of this salad—its originally from the California Pizza Kitchen

BALSAMIC BASIL VINAIGRETTE:

• 6 to 8 large fresh basil leaves
• 6 tablespoons balsamic vinegar
• G pound Gorgonzola cheese, crumbled
• I cup pure olive oil

ROMAINE-RED LEAF SALAD:

• 1 head (1-H pounds) romaine lettuce, cleaned, cored
and torn into 1-inch bite-size pieces
• 1 head red leaf lettuce, cleaned and torn into pieces
• 8 ounces Gorgonzola cheese, crumbled
• 2 cups walnuts, shelled halves

To make the dressing: process all dressing ingredients

except oil using a hand-held stick blender or use a whisk
in a small bowl. Slowly blend in oil; refrigerate.

TO MAKE THE SALAD:

Combine the greens in a large mixing bowl.
Add dressing and toss to coat all leaves. Transfer the dressed
greens to chilled serving plates. Top each serving with equal
amounts of crumbled Gorgonzola cheese and walnuts.

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 I Primi

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— P ENNE IN A G ARLIC B ROTH WITH G RILLED C HICKEN —
Submitted by Ann T

• J to G cup olive oil

• H green pepper
• H yellow pepper
• 1 small zucchini
• 4 large cloves of garlic
• 1 small seeded tomato
• H small lemon
• chicken broth
• 1 to 2 tablespoons chopped parsley
• 1 to 2 tablespoons chopped basil
• 4 chicken boneless chicken breasts
• salt and pepper
• fresh grated Parmesan

Cut the peppers and the zucchini into small dice. Sauté the vegetables
until almost tender in the olive oil. Add the garlic and sauté for 1 minute
over low heat. Add the chicken broth and let simmer for a few minutes.
Add the juice from the H lemon.

Flatten the chicken breasts and rub with garlic, salt and pepper and grill.
Do not over cook. Slice up the chicken and add to the broth with the chopped
parsley and the basil. Dice the seeded tomato and add to the pot.

Cook and drain penne or choice of pasta. Mix with the broth and
serve along with some fresh Parmesan.

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— A S PA R A G U S R AV I O L I —
Submitted by Ann T

• I pounds. asparagus
• G cup butter
• 1 green onion
1 clove garlic
• salt and pepper
3 tablespoons finely chopped fresh basil or 1 tablespoon dried basil
G cup water
1 tablespoon all purpose flour
10 egg roll wrappers or won ton wrappers
N cup freshly grated Parmesan cheese

Cut asparagus stalks into 2 inch lengths; reserve tips for garnish. In large
skillet, heat 1 tablespoon of the butter over medium high heat; add asparagus
stalks, garlic and green onion. Sprinkle with salt and pepper to taste; toss to coat.
Stir in half of the basil and 2 tablespoons of the water; cover and cook for 3 to 5
minutes or until asparagus is tender. Purée in food processor or blender. Let
cool; cover and refrigerate for at least one hour or up to 24 hours.

Stir together flour and remaining 2 tablespoons water to make paste.

If using egg roll wrappers cut into 4 squares each or use either round or square
won ton wrappers. Mound teaspoon of asparagus purée on wrapper and brush
flour paste around mounds edges. Position second wrapper on top so that edges
are even; press down around mounds to force out air and seal well all around
mounds. Using sharp cookie cutter or knife, cut around each ravioli to
make a nice edge. Transfer to towel. Repeat with remaining wrappers
and filling, covering ravioli with towel as you work.
(Ravioli can be prepared up to 1 hour before cooking.)

In large kettle of gently boiling water, cook ravioli in batches,

for about 2 minutes or until they rise to top and are tender. Drain on clean
towel and transfer to heated plates. Melt butter in sauce pan with basil and after
draining ravioli, place in butter to keep warm. Keep warm in low oven. In last
batch of ravioli cook reserved asparagus tips.

Meanwhile, melt remaining butter, stir in remaining basil.

Drizzle butter mixture over ravioli. Sprinkle with Parmesan. Garnish each
plate with asparagus tips and serve immediately.

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— P A S TA WITH GARLIC REDUCTION SAUCE—
Submitted by Cookingrv (Sue)

I call this something different every time. Makes a great first course with or without chicken or shrimp.
Don’t be alarmed about burning the garlic, its what gives this dish its great flavor.

• 1 pounds penne pasta

• I cup olive oil
• 10 garlic cloves, sliced
• 2 cup chicken stock
• 1 small head radicchio, separate and rinse
• 3 cup escarole, rinse and tear into pieces
Optional:
• Chicken breasts, no skin, no bone, grilled
• Shrimp, peeled and deveined

Heat water for pasta.

Heat olive oil in a saucepan Add sliced garlic and sauté on medium until dark
brown (takes about 10 minutes). Carefully add chicken stock. Continue to cook on
a high-simmer, reducing the liquid until slightly thickened (about 20 minutes).

While sauce is reducing, cook pasta then set aside

If adding shrimp to this dish, add the cleaned shrimp to liquid for the last 5 min-
utes of simmering. 5 minutes before serving, add the radicchio and escarole.
Mix sauce with pasta and serve.

NOTE: The key to making this dish is to slowly burn the garlic and to reduce
the final liquid until thickened. Sauce may be cooled and frozen at this point (for later use).
If adding grilled chicken, top pasta with it before serving.

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— G I A N F R A N C O ’ S P A S TA —
(PASTA WITH S AUSAGE , M USHROOMS , AND PARMESAN CHEESE )
Submitted by Cookingrv (Sue)

Here’s one that makes a great main course meal, but in smaller quantities, it is great for a starter. It was
served to us by a friend from Rome, who is a wonderful cook.

• 1 pound pasta, Penne, Rigatoni, and bowties work well

• 4 sausage links, sweet, no fennel
• 10 ounces mushrooms, sliced
• 1 cup grated Parmesan cheese

Prepare pasta according to directions, make sure not to over cook.

Meanwhile, remove sweet sausage from casing and sauté in a fry pan,
breaking it up as you cook it. Slice mushrooms and add to cooking sausage until
they are both well cooked—keep warm.

When pasta is done, drain (reserve some pasta water) and toss with
sausage/mushroom mixture and grated cheese. Add some of the reserved
cooking water if pasta seems dry.

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— E G G P L A N T R O L L AT I N I —
Submitted by Cookingrv (Sue)

The rollatini sit for a spell after the final baking. Its much like lasagna
and may ooze if you move it too soon. Also, the eggplant can be first coated with egg whites then
dipped in panko that has been seasoned with garlic powder, grated Italian cheese, and parsley
(or use seasoned breadcrumbs) before initial baking.

• 2 large eggplant, peeled

• olive oil
• 16 ounces ricotta
• 8 ounces mozzarella, grated
• I cup grated Parmesan cheese, (separated into H cup and G cup)
• 2 tablespoons dried parsley, or 3 tablespoons fresh chopped
• I cup fresh spinach, chopped (optional)
• salt and pepper
• 1 egg
• 1 egg yolk
• 1-H cups quick tomato sauce or your favorite sauce

Preheat oven to 350°F.

Cut peeled eggplant in H inch slices, length-wise. Sprinkle with salt

on both sides and place on wire rack for 30 minutes to 1 hour, to drain.
Rinse off salt with water, dry.

Coat a jelly-roll pan (cookie sheet with sides) with olive oil. Place eggplant slices in
pan, then brush with olive oil and lightly salt. Cook at 350° for 13 minutes, cool.

Mix ricotta, I of the mozzarella, H cup Parmesan cheese, and parsley. Add
salt and pepper to taste. Taste the mixture to check seasoning before adding raw
eggs; adjust as necessary. Add 1 egg, and 1 egg yolk, mix well. Smear each piece of
eggplant with the ricotta mixture and roll up jelly-roll style.

Place each roll into a baking dish, seam-side down.

Top each with a couple of spoonfuls of sauce.

Loosely cover with foil and poke some holes for steam to escape.
Bake at 350° F for 30 minutes, remove foil, sprinkle with remaining
mozzarella and Parmesan cheese; bake another 5 minutes.

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— RISOTTO WITH F R E S H T O M AT O AND BASIL—
Submitted by Cookingrv (Sue)

Can’t remember which cookbook this came from, but we’ve made it many times and it is consistently good.

• 1-H pounds fresh plum tomatoes, peeled, seeded and diced into H-inch dice
• 1 beef bouillon cube
• 4 tablespoons butter
• 1 tablespoons vegetable oil
• N cup yellow onion, finely chopped
• 1-H cups Arborio rice
• G cup Parmesan cheese
• 14 fresh basil leaves, roughly chopped

Heat 2 tablespoons butter, vegetable oil, and onion in a 4 to 6 quart. heavy-

bottom pot over medium/low heat, sauté until onion is a light caramel color.

Dissolve bouillon in 5 cups water, gently simmer, never boil.

When onions are done, add tomatoes and raise heat to medium/high.
Cook until reduced and no longer watery (10 to 15 minutes); season with salt.
Add rice to pot, stir with wood spoon until rice is coated. Add a ladle full of hot
broth and continue stirring making sure rice does not stick. Continue to add one
ladle full at a time—do not add next ladle full until broth is absorbed—until
rice is cooked. Check for doneness after 20 minutes.

When rice is cooked, remove pot from heat. Add remaining butter, Parmesan,
and basil. Stir, correct seasoning, and serve.

NOTE: Do not have to use all broth or conversely, may have to add water
if broth is used up and rice isn’t cooked.

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— P E N N E W I T H S P I C Y T O M AT O V O D K A C R E A M S A U C E —
Submitted by Cindy Mac

• 2 tablespoons olive oil

• 1 tablespoon butter
• 3 to 4 cloves garlic, finely minced
• 1-H pounds ripe, fresh tomatoes, peeled and chopped
(or 1 can tomatoes, preferably Muir Glen)
• 4 tablespoons vodka
• coarse salt and freshly ground black pepper
• H teaspoon red pepper flakes
• 8 ounces penne pasta, cooked and drained
• 1 cup heavy cream
• 1 tablespoon fresh basil, chiffonade
• freshly grated Parmigiano-Reggiano

Heat the oil and butter in a heavy skillet over medium heat. Add the
garlic and sauté for 30 seconds. Add tomatoes, vodka, salt, pepper, and red
pepper flakes and cook over low heat for 15 minutes.

Add the cream to the tomato sauce, mix well, and raise the heat to
medium. Adjust seasonings and continue cooking until slightly thickened.
Add the basil. Add the drained pasta to the skillet, mix well. Serve
immediately with freshly grated Parmigiano-Reggiano.

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— P A S TA D I S H F A N TA S T I C —
Submitted by MQmoi

I’ve been thinking about this and just came across it earlier this eve, as I’m making pasta
tonight. I’ve made this and Mike and I both like it. Eileen (Long Island) posted it on RE.
Not sure of the title, but this was the title of Eileen’s thread and it works for me.

Notes from Eileen: This is from the chef Nick Stellino from the TV show Cucina Amore. I made this
for a family dinner and everyone raved about it ..I’m already asked to bring it to a party in December!! Try
it its sooooo goooood!!!!!! Eileen

• 1 10 ounce package of frozen spinach thawed and drained

• 4 tablespoons olive oil
• 4 large cloves garlic minced
• H cup white wine
• 1 cup chicken stock or canned College Inn
• 1 cup heavy cream
• G teaspoon fresh ground pepper
• 4 ounces prosciutto thinly sliced into small ribbons
• H cup crumbled Gorgonzola
• 1 pound penne pasta
• G cup grated Parmesan

Heat 3 tablespoons olive oil in pan, add garlic sauté 1 minute. Add
spinach, cook 1 minute. Add wine and reduce by half, about 2 minute. Add stock,
cream, and pepper. Bring liquid to boil reduce heat and simmer for 12 minutes.
Take remaining 1 tablespoon of olive oil and fry prosciutto until crisp. Drain on
paper towel. On a low heat add Gorgonzola to the spinach mixture
and now add the prosciutto mix well. Pour mixture over cooked
pasta, mix well, and sprinkle Parmesan on top.

Serve immediately.

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— P A S TA WITH F R E S H T O M AT O E S —
Submitted by Ruthanna
Source: my friend Isabel

Warning: Do not attempt this recipe with any tomatoes

except fresh ones from your or somebody’s garden.

• 5 medium-size vine-ripened tomatoes

• 1 tablespoon red wine vinegar (can substitute balsamic)
• 1 or 2 cloves garlic, chopped
• H cup good olive oil
• 1 cup chopped fresh basil
• salt and pepper to taste
• G pound Brie cheese, rind off, cubed
• linguini noodles

Peel, seed and drain tomatoes. Chop coarsely. Sprinkle with

vinegar after placing in a bowl. In a small skillet, cook the garlic in olive oil
until softened but not browned. Add to tomatoes; stir. Add basil, salt, and
pepper. Marinate at room temperature for several hours. Cook linguini
al dente; drain. Toss with tomato mixture and cheese cubes.

Serves 4 to 6.

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— PASTINA R ISOTTO WITH R OASTED P EPPERS AND
B ROCCOLI —
Submitted by bubbeskitchen (Renée A)
Source: Michael Chiarello

I was fortunate enough to see him make this as a demonstration in a nearby

William-Sonoma store years ago. One taste and I was hooked.

Prep and cooking time: About 35 minutes (peppers additional)

• 1 pound dried pastina (#78 acini di peppe)

• 5 tablespoons pepper olive oil
• 2 tablespoons chopped garlic
• 3 cups broccoli florets
• salt and freshly ground pepper
• 2 tablespoons chopped fresh thyme
• 3 cups hot chicken stock or canned, low-sodium, chicken or vegetable broth
• 3 red bell peppers, roasted, peeled, seeded, and cut into H-inch dice
• 1 cup freshly grated Parmesan cheese (see note 2. below)
• N stick of butter (4 tablespoons) butter (optional)

Bring a large pot of salted water to boil, add pastina and cook until
slightly undercooked, about 11 minutes, stirring occasionally. Drain pasta,
run under cold water to stop cooking. Drain again, and reserve.

Heat oil in a saucepan over medium heat until hot. Add garlic and cook
until light brown, moving pan on and off the heat to regulate temperature. Add
broccoli and cook until it turns bright green, about one minute. Season salt and
pepper. Add thyme, it should make a crackling sound as it hits the hot pot.

Add stock to broccoli mixture and bring to a boil over high heat. Boil until
reduced by half. Add peppers and cooked pastina and return mixture to a boil.
Stir in I cup of Parmesan and season with salt and pepper. Swirl in butter, if
desired, for a richer tasting dish. Pour into a heated serving bowl or
individual soup plates and sprinkle with remaining G cup cheese.

NOTES:
1. Can cook ahead through the reduction of stock, reserving pasta and broth separately and assembling dish
when ready. If doing so, I undercook the pasta and let its own heat continue the cooking, adding a touch of
olive oil to prevent clumping.
2. I have made this successfully using much less cheese, a H cup will do.

Servings: 6 (will easily serve 8 as a side dish if you add chicken or shrimp it is easily a hearty main course)

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— MANICOTTI—
Submitted by MommaThyme (Johanna)

It takes some work and some time, but the results are awesome. (I will make my sauce the
day before and heat it up, tastes better that way, I think.) Cook the sauce first, have it ready. Then prepare
the cheese filling and have it ready. The last thing to make are the shells (pancakes/crépes).

SAUCE:
G cup olive oil
2 pounds pork neck bones or country spare ribs
1 large onion diced
4 to 5 large cloves of garlic, diced
2 large cans of Italian tomatoes (Roma or Pear), crushed
2-12 ounce cans of tomato paste
1 to 2 quarts of water
2 carrots, peeled
tiny pinch of baking soda
2 teaspoons sugar
3 to 4 tablespoons fresh basil, (or 1 teaspoon dried)
salt*
H teaspoon freshly ground black pepper
Optional: Crushed red pepper to taste

Heat oil in heavy Dutch oven type pan. Brown the neck bones,
turning frequently over medium heat. Add diced onion and garlic and
cook until onion is translucent. Do not brown it. Pour the tomatoes into the pan,
stir well. (If you do not use crushed tomatoes, break them up into large pieces before adding to the pan).
Over medium heat, cook for 10 to 15 minutes until the tomatoes are cooked down
somewhat. Add tomato paste, stirring well to blend. Add water to cover neck
bones. Lower heat so that sauce barely bubbles. Add 2 peeled carrots, tiny
pinch of baking soda and 2 teaspoons of sugar. Add fresh basil, or
dried. Cook sauce for 3 to 4 hours or until the meat on the
bone is done. Add salt and pepper.

*Real Italians we know like their sauce salty, like 1 tablespoon, we use
it very sparingly or it tastes too salty to us... you decide

— recipe continued on next page —

92 of 242
 — M A N I C O T T I continued —

FILLING:
3 pounds of ricotta cheese
3 eggs
4 tablespoons minced parsley
1 pound mozzarella cheese, grated
6 tablespoons grated Romano cheese
H teaspoon salt
H teaspoon freshly ground black pepper

In a large bowl, using your hands, mix the Ricotta, eggs, cheeses,
and seasonings. Taste and add more salt if necessary.

SHELLS:
4 eggs, whipped*
1 cup milk
1 cup flour
1 teaspoon salt

Place eggs in food processor with a steel knife blade. Process until the
eggs are pale yellow, about 5 to 6 full minutes or so. Add milk, flour and salt.
Process until it is smooth. Batter should be fairly thin. (This batter can be made by hand
with an electric mixer too, by beating the eggs for about 8 to 10 minutes). Heat a non-stick skillet
or griddle and lightly grease it with oil. Pour about 2 to 2 H tablespoons of batter
onto the pan and smooth it out until it is thin and round, approximately 2-H to 3
inches in diameter. Cook until the top bubbles, then turn them over. Cook until
firm. (Usually, the first batch in the pan gets thrown away until you get the hang of it..) Stack the
cooked shells on top of each other with waxed paper inbetween each shell.

*The key in this is to really beat/whip the eggs, not the flour. The eggs need to
have lots of volume and the beating does something to them to make the shells
“just right” instead of being like pancakes or crépes. You are making a moist ten-
der delectable sort of egg noodle, not a pancake.

ASSEMBLY:
Spread enough sauce to cover the bottom of a large baking dish.
Fill the shells by placing the filling in the center of the shell, fold into thirds,
enchilada style, seam side down in the baking pan. Place them 2 deep in rows.
Pour additional sauce over the top of the shells. Don’t drown them, save some
heated sauce for serving when they are done.

Seal the pan with aluminum foil and bake at 350° for 45 to 60 minutes.

SERVING:
Let sit for about 10 minutes after coming out of the oven. Then, place 3 or 4
manicotti on each plate. Cover with heated sauce. Top with grated Romano cheese.

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— CLAM LASAGNA—
Submitted by MommaThyme (Johanna)

This is a killer recipe. We love it. I was taught thisby a really old fisherman’s wife (who was from Italy)...
from the coast of Washington, Echo Dell Apa. She passed away about 9 years ago, but her food was
awesome. We met her clamming one year and she invited us to their home. This recipe is NOT for dieters.
She called it “Clams and Noodles”... I call it, Clam Lasagna. I broke this down for assembly the best I
could... her recipe is a little bit more confusing... I learned it watching her, and then making it...

• 1 box of lasagna noodles

• 1 pound of fresh shucked clams, or two 6 H ounce cans, SAVE the juices
• G cup butter
• G cup flour
• 1-8 ounce bottle clam juice
• 2 cloves of garlic, pressed
• 2 teaspoons fresh chopped basil, or 1 teaspoon dried
• G cup fresh parsley, chopped
• 3 tablespoons fresh lemon juice
• lots of freshly ground black pepper
• 1 pound of ricotta cheese
• 1-10 ounce package of chopped spinach, thawed and drained.
• H pound of mozzarella cheese, sliced thin, or grated.
• N cup Parmesan cheese, grated

Cook the noodles, rinse and drain them. Drain the clams and reserve all the liquid.
In a 3 quart saucepan, melt the butter over medium heat, stir in flour until bubbly
and you’ve made a good roux. Remove from the heat and gradually stir in the
reserved liquid from the clams and the bottle of clam juice. Cook again, stirring
until the mixture boils and thicken, about 5 minutes or so. Remove from the heat
again and add the clams, garlic, basil, parsley, and the lemon juice, pepper to taste.

ASSEMBLY:
Line the bottom of a greased, shallow baking dish with N of the noodles.
Spoon all of the Ricotta cheese evenly and top with N of the clam sauce
and then cover it by adding a second layer of noodles.

Take the squeezed and thawed spinach, spread that over the noodles.
Arrange H of the mozzarella cheese over the spinach. Then spread H of the
remaining clam sauce over the cheese.

The third layer starts with laying down the last of the noodles. Then,
the last of the mozzarella cheese. Layer the last of the clam sauce. Sprinkle
the top with the Parmesan cheese.

Bake at 350° for about an hour, until it is hot and bubbly. Let it set for at least
15 to 20 minutes before you slice in to it, or you’ll have a goopy mess on you!

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— R AV I O L I WITH R I C O T TA AND PROSCIUTTO—
Submitted by Chase (Sharon)

Here is a ravioli recipe we really enjoy served with a fresh tomato basil sauce but you
can use any tomato sauce you like or even a herbed butter sauce.

• H cup prosciutto diced

• 1 tablespoon extra-virgin olive oil
• 1 large garlic clove, minced
• 1 shallot, minced (green onions would do fine)
• 1 cup ricotta
• I cup freshly grated Parmesan
• H cup Asiago, grated
• H cup frozen spinach, thawed and squeezed dry
• 1 egg
• nutmeg
• salt and pepper
• won ton wrappers (or fresh pasta)

Sauté the prosciutto in the extra-virgin olive oil just until softened.
Add the garlic and shallot. Sauté until limp but not browned.

In a bowl combine ricotta, Parmesan, Asiago, egg, spinach, nutmeg,

salt and pepper. Add prosciutto mixture.

Place a spoonful of the mixture on top of a won ton wrapper,

wet the edges. Place another wrapper on top and seal the edges. Alternatively
you can fold the wrapper over the filling to form a triangle. I often use a
ravioli cutter to trim the edges.

Place the filled raviolis in boiling salted water. They don’t take very
long to cook. They float and become slightly translucent.

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 h
— P A S TA P U T TA N E S C A —
Submitted by Chase (Sharon)

Here is another pasta dish that we really enjoy, probably our favourite pasta.

• 1 pounds spaghetti, linguine or other thin pasta

• 2 cans best grade Italian plum tomatoes
• G cup best quality olive oil
• 1 teaspoon oregano
• J teaspoon red pepper flakes (or to taste)
• H cup sliced black olives
• G cup capers, drained
• 4 garlic cloves, minced
• 8 anchovy fillets, chopped coarsely
• H cup Italian parsley, chopped
• salt and pepper to taste

Drain the tomatoes and cut in half. Combine the tomatoes

and olive oil in a skillet and bring to a boil. Keep the sauce at a boil and
add all remaining ingredients except pasta, stirring as you add. Reduce heat
and simmer until the sauce has reached a consistency you like.

Meanwhile bring 4 quarts salted water to the boil.

Cook pasta until tender but still firm. Drain and toss with sauce.
Serve immediately with fresh grated Parmesan.

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 h
— G R I T S I TA L I A N O —
Submitted by Roger_z7 (Roger)

Heeeeehehehehehe.....bet you never thought you would ever see this !!!!

• 1 pounds hot bulk pork sausage

• J teaspoon salt
• 1-H pounds lean ground beef
• J teaspoon pepper
• I cup regular grits
• G teaspoon garlic powder
• 14 ounce jar pizza sauce
• 10 ounce shredded cheddar cheese
• 1 medium onion, chopped
• 1 large green pepper, chopped

Brown sausage and ground beef in a large skillet, stirring

until it crumbles; drain well. Cook grits according to package directions;
spoon into a lightly greased 13 x 9 x 2 inch baking dish. Combine pizza sauce, salt,
pepper, and garlic powder. Layer half each of pizza sauce, meat, green pepper,
onion, and cheese over grits. Repeat layers, omitting remaining cheese.

Cover and bake at 325° for 25 minutes. Add remaining cheese

and bake uncovered, an additional 5 minutes.

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 h
— S A N ’ S F AV O U R I T E R I S O T T O —
Submitted by san

• 1 package of chopped spinach, thawed and drained

• 3 cup chicken broth
• 1 large chopped onion
• 2 tablespoons olive oil
• 1 cup Arborio rice
• N cup dry white wine
• G cup grated Parmesan

Bring the broth and water to a bare simmer. In a large saucepan,

cook the onions in oil until softened. Stir in the rice until the grains are
thoroughly coated and then stir in the wine. Cook covered over moderate heat
until the wine is absorbed. Continue adding broth in small batches, letting the
broth get absorbed each time. This may take 30 to 40 minutes all together.
Stir in the spinach, add a little salt and pepper. Remove from the
heat and stir in the Parmesan cheese.

NOTE: last weekend I chopped a couple handfuls of fresh baby spinach and added it to the last
3 minutes or so of cooking and liked it better than using the frozen spinach)

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— ORZO AND SPINACH—
Submitted by woodie2

• hot, cooked orzo

• fresh spinach chiffonade
• lemon zest
• fresh basil chiffonade
• grape tomatoes, halved
• extra-virgin olive oil
• salt and pepper

Place spinach, tomatoes, and lemon zest in bowl. Pour freshly cooked,
hot orzo on top. Place basil on top.

Let the heat wilt the spinach for a few minutes. Season with
salt and pepper and pour a little olive oil on top and toss all together.
Serve with freshly grated Parmesan.

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— BOLOGNESE SAUCE—
Submitted by Ann T

• olive oil
• 1-H pounds lean ground steak
• 1 onion, chopped
• 2 stalks of celery, finely chopped
2 garlic cloves, minced
• 2 to 3 tablespoons fresh chopped parsley—preferably the Italian parsley
• 1 tablespoon dried basil
• 1 teaspoon dried oregano
• H white wine
• 1 cup chicken broth
• 2 large cans chopped tomatoes
• salt and pepper

Sauté chopped onions and celery in olive oil until softened.

Add minced garlic and cook for 1 minute. Add the dried herbs and
fresh parsley. Add H cup white wine and simmer until wine has evaporated.
Coarsely purée tomatoes and add to the sauce. Add chicken broth and
simmer for at least 2 hours on low heat. For a richer sauce add
G cup of heavy cream to sauce at end of cooking time.

Serve over spaghetti with fresh grated Parmesan cheese.

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— BUTTERNUT SQUASH TORTELLINI WITH TOASTED WALNUTS—
Submitted by Ann T

This dish is relatively quick and simple to prepare if you have a few deft
hands in the kitchen to help with stuffing. The preparation can be made even
simpler if you buy ready-made sheets of fresh pasta from a local pasta shop. When
we make this dish, we always prepare enough to freeze for another Sunday supper.
The sweet butternut squash accented with nutmeg and almond extract and bathed
in a sage-brown butter sauce is the true spirit of fall.

PREPARE THE BUTTERNUT SQUASH STUFFING:

Cut a 1-H pounds. squash in half, lengthwise and scoop out the seeds.
Lightly oil the cut faces and put each piece cut-side down on a flat baking sheet
lined with parchment paper (don’t use aluminum foil—it will discolor the cut surfaces).

Bake in a in 350° oven for 1 hour and 15 minutes.

Remove from the oven and flip the pieces cut-face up to cool. When
the squash is cool enough to handle, remove the outer skin, using a sharp paring
knife. Cut the squash into pieces and put them into a food processor. Add a
generous amount of freshly grated nutmeg, about G teaspoon of almond
extract, freshly ground white pepper, a dash of salt and a whole egg.
Process this mixture until the squash is evenly puréed.
Taste to adjust the seasonings and set aside until ready to use.

MAKING THE PASTA DOUGH:

If you are using ready-made fresh pasta sheets, you can skip this step.

Have on hand:
• 1-H cups flour
• 2 whole eggs
• 2 teaspoon milk

Mix the milk with the eggs and incorporate that mixture into the flour. If the
dough is too sticky to handle, add a few more tablespoons of flour. Knead the
dough until its a uniform texture and forms a ball. Using your pasta machine or
rolling pin, roll the dough into sheets until it is very thin. (I used the 2.5 setting on my
pasta machine, on a scale of 6.)

— recipe continued on next page—

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 — BUTTERNUT SQUASH TORTELLINI WITH TOASTED WALNUTS CONTINUED —

BROWN BUTTER SAUCE AND TOASTED WALNUTS:

While the tortellini are cooking and draining, prepare the sauce: Over a high
flame, reduce 1 cup of chicken stock to about 4 tablespoons. In a separate pan,
cook about 3 tablespoons butter until it turns a nutty brown. Add a generous
amount of tender, fresh sage leaves to the hot butter and remove from the heat.
Let the sage leaves sizzle in the butter until they turn crispy then add the reduced
stock. (We leave the sage leaves in the butter and eat them as part of the sauce because we prefer a
stronger sage flavor. If you prefer a milder flavor, you should remove them at this point.) Toast a hand-
ful of walnuts and chop. Set aside.

SERVING: For an individual serving, place 10 cooked tortellini in a warm bouillabaisse bowl and drizzle
with 2 to 3 tablespoons sage brown butter sauce. Sprinkle with chopped walnuts and serve immediately.

NOTES: To freeze, arrange the uncooked, stuffed tortellini on a flat baking sheet lined with wax paper and
set the baking sheet in the freezer until the tortellini are thoroughly frozen. Remove the frozen pieces to plas-
tic freezer container. Using this technique, the tortellini will not stick together in a frozen mass and will be
easy to cook directly from the freezer.

BUTTERNUT SQUASH:
I prefer to use butternut squash in this dish because its
dense and not watery. It makes a very good-textured stuffing. If you use
other types of squash or pumpkin, you may need to extract their excess juice
by squeezing the pieces in a cheesecloth after baking. Butternut squash has
a natural sweetness, which we prefer to tone down with piquant seasonings
such as nutmeg and almond extract. We were also thinking of adding a dash of
gin (particularly for its juniper berry flavor), but we haven’t tried that
yet. If you try it, let me know.

CAPPELLETTI AND TORTELLINI:

3-inch square of pasta dough is an ideal size. 10 pieces of this size would make up
one serving. Tortellini: The size consideration is in handling a large, floppy piece
of stuffed pasta dough. Two 3-H to 4 inch tortellini make an adequate individual
serving or you could make one 5 to 5-H inch square, which would be suitable for
an individual serving, but you may find the ratio of stuffing to dough too lopsided.
Cook tortellini in boiling water in a large, shallow flat frying pan.

Walnuts: We experimented with walnuts and pecans and prefer walnuts because
they give a nice bitterness to this dish and further counterbalance the
sweetness of the butternut squash.

Serves 2 plus enough to freeze.

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— F E T T U C C I N E N ATA S H A —
Submitted by Ann T
Source: Centro, Toronto

• I pounds fettuccine
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon butter
• 1 garlic clove, minced
• 1 tablespoon minced onion
• 4 medium tomatoes, seeded and diced
• H pounds smoked salmon, sliced
• 1 cup 35% cream (whipping cream)
G cup vodka
G teaspoon pepper
1 ounce caviar (optional)

In a large pot of boiling salted water cook fettuccine until al dente.

Drain, and set aside.

In a large skillet, heat the olive oil and butter. Stir in garlic and onion
and sauté, stirring often, for 2 minutes, until fragrant. Add the tomatoes, and
bring to a boil. Reduce heat and simmer for 5 minutes, or until softened and
beginning to thicken. Stir in the smoked salmon, cream, and vodka; simmer
for 5 minutes, or until thick enough to coat the back of a spoon.
Gently fold in cooked pasta and pepper. Garnish
with a rosette of smoked salmon or caviar.

CHEFS SUGGESTION: If a saltier taste is desired, add the smoked salmon at

the same time as the tomatoes.

Servings: 4

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— CHICKEN BREASTS WITH SUN-DRIED TOMATO-CREAM SAUCE—
Submitted by Cookingrv (Sue)
SOURCE: Bon Appétit, December 1999

I usually make just the sauce to serve over penne for a great starter course. This is the original recipe.
See notes at the bottom for making just the sauce.

• 4 tablespoons olive oil

• 4 boneless skinless chicken breasts
• H cup sun-dried tomatoes, oil-packed, coarsely chopped, drained
• 2 large shallots, thinly sliced (about H cup)
• 4 garlic cloves, minced
• H cup dry white wine
• I cup chicken stock, or broth
• 1 cup whipping cream

Heat 3 tablespoons oil in heavy large skillet over medium-high heat.

Add chicken and sauté until cooked through, about 4 minutes per side.
Transfer chicken to plate; tent with foil to keep warm.

Add remaining 1 tablespoon oil to drippings in skillet. Add sun-dried

tomatoes, shallots and garlic. Reduce heat to medium and sauté until shallots are
tender, about 5 minutes. Add cream and bring to boil, scraping up any browned
bits. Mix any accumulated juices from chicken into sauce. Simmer until sauce
thickens slightly, about 3 minutes. Season to taste with salt and pepper.

Transfer chicken to plates. Spoon sauce over and serve.

NOTES: Make extra sauce and toss with cooked pasta; then plate. Add sliced,
pan-cooked chicken breasts if desired.

To make just the sauce, sauté the shallots, garlic, and sun-dried tomatoes, then
add wine and reduced to almost nothing. Add the chicken stock or broth and
reduce by half. Add the cream and reduce until desired consistency.

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— S HRIMP W RAPPED IN P ROSCIUTTO WITH M OZZARELLA
IN A W HITE W INE /S HALLOT S AUCE —
Submitted by Cookingrv (Sue)

• 18 jumbo shrimp, shelled and deveined

• 10 slices prosciutto, sliced very thin
• 4 tablespoons butter
• 3 shallots, diced
• 2 garlic cloves, chopped
• N cup chicken stock , or broth
• 2 tablespoons olive oil
• H cup dry white wine
• 8 ounces mozzarella, cut into strips

Preheat oven to 375°

Cut prosciutto in half length-wise, using one half for each shrimp.
Wrap each shrimp with prosciutto. Place in oven-proof dish with at least
1 inch between shrimp. Set aside.

In a small saucepan, melt butter. Add shallots and garlic—sauté until golden.
Add olive oi—cook for 1 minute Add chicken stock—reduce over high-simmer for
2 minutes. Add white wine and reduce over high-simmer for 3 minutes.
Sauce should be slightly thickened. Pour mixture over shrimp.

Bake at 375° until shrimp are almost cooked through (10 to 15 minutes).
Carefully place mozzarella strips over each slice. Return to oven and
cook until mozzarella is melted.

Place in serving dish. Spoon sauce over shrimp.

Serving ideas : Serve with warm, crusty Italian bread.

Serves 6 as a first course

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— PORCINI RISOTTO CAKES WITH TA R R A G O N —
Submitted by san
Bon Appétit, April 1995

• H ounce dried porcini mushrooms

• 3 tablespoons butter
• O cup finely chopped onion
• 1 cup Arborio rice
• 3-H cup low-salt chicken broth
• H cup chopped carrot (I omit this)
• N cup freshly grated Pecorino Romano cheese
• 4 teaspoon chopped fresh tarragon
• 1 large egg, beaten
• tarragon sprigs (for garnish)

Place porcini in a small bowl and cover with boiling water. Let stand about
30 minutes, then rinse and drain well. Chop the mushrooms and set aside.

Melt 2 tablespoons butter in a heavy saucepan over medium heat. Add

chopped onion and sauté about 3 minutes. Add rice and stir 2 minutes. Mix in
3 cups chicken broth. Add mushrooms and chopped carrot (if using) and simmer
until the risotto is very thick and the rice is tender, stirring frequently for about
18 minutes (add remaining broth in G cupfuls if rice needs additional cooking.) Mix in the
cheese and chopped tarragon and season with salt and pepper. Transfer to
a bowl and mix in the egg. Cover and refrigerate overnight.

Form mixture into six, 3 to 3-H inch patties using about H cup of risotto for
each. (I make them into about 2 inch patties. They don’t fall apart as easily and they look better that way
to me.) Melt 1 tablespoon butter in a large non-stick pan over medium heat (a well-
seasoned cast iron pan works fine and I turn up the heat to medium high for the first minute or two of
cooking and then turn it down to medium) and cook until brown, about 5 minutes per side.
Transfer to plates and garnish with tarragon sprigs.

Serves 6

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— F R E S H T O M AT O S A U C E —
Submitted by Ann T

This is my regular tomato sauce that I use when I just want something quick.
It is best made with fresh Basil but dried will work if you don’t have fresh on hand.
I usually serve this over pasta with grilled sausage or with chicken
or veal scallopini on the side

• fresh tomatoes or quality canned tomatoes

• 2 garlic cloves
• fresh basil
• salt and pepper o
• olive oil
Optional: Kalamata olives

Sauté garlic in olive oil for 1 minute. Do not brown.

Add chopped fresh tomatoes If using add olives so that they have a
chance to simmer with the sauce for about 10 minutes. Simmer until liquid
has evaporated. This will not take long. 15 minutes to 30, depending on the
number of tomatoes you are using. Add a handful of fresh chopped basil.

Serve over penne with a side of grilled sausage

or a boneless grilled chicken breast.

Servings: 4

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— F R E S H T O M AT O S A U C E — U N C O O K E D —
Submitted by Ann T

This sauce is best when made with ripe summer tomatoes. Preferably Roma.

Halve tomatoes and scoop out seeds and dice.

Add minced garlic (to your taste.)
Add chopped fresh basil and drizzle with a good quality olive oil.

Let sit to meld the flavours. Season with salt and pepper and serve.
If you add the salt too early it will make the sauce watery.

Servings: 4

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— PENNE CALABRESE—
Submitted by Chase (Sharon)

This pasta dish is a recipe from our favourite Trattoria here in Oakville,
Trattoria Il Timone. It is so good and oh so easy! The long, slow cooking
is key to having very tender sausage.

• 2 pounds sweet Italian sausage, cut in H inch pieces

• 4 cups crushed plum tomatoes
• 1 sweet red pepper, sliced
• 1 sweet yellow pepper sliced
• 1 jalapeno pepper sliced very thinly
• 1-H pounds penne
• olive oil

In sauce pan over low heat combine all ingredients but the olive oil
and penne. Cook covered 2 to 3 hours. In separate saucepan cook the penne
until al dente, drain. Toss with a little olive oil. Toss penne with the sauce and
serve. I like to serve topped with a few hot pepper flakes or Parmigiano.

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— C R A B R AV I O L I W I T H L E M O N AND CHIVE SAUCE—
Submitted by Lakeguy35 (David)

Made this on Saturday, lost a few while cooking (fell apart) but I still thought it was very good.
From Food and Drink, Spring 2003.

FILLING:
• 1 tablespoon olive oil
• 1 tablespoon finely diced shallots
• 2 tablespoons finely diced red pepper
• 1 tablespoon dry vermouth
• 3 tablespoons whipping cream
• 7 ounces of crab meat
• 1 teaspoon kosher salt
• fresh ground pepper
• 6 mint leaves finely chopped
• 1 egg white, whisked with 1 tablespoon of water
• 1 package won ton wrappers

SAUCE:
• N cup butter
• zest of a lemon
• 1 tablespoon lemon juice
• N cup chopped chives
• salt and pepper to taste

Heat the oil in a sauté pan. Add the shallots and red pepper.
Cook until soft. Add the vermouth and cream. Remove from the heat
and stir in crab. Season, add the mint and allow to cool.

When cooled assemble the raviolis using one wrapper for the top and another
for the bottom. Brush the edges with the egg white, pressing the edges well to seal.
If desired cut with a 3 inch round cutter. Be sure they are well sealed

Bring a large pot of boiling water to a boil. Drop in the ravioli and cook
until they rise to the top and are slightly transparent, about 3 minutes. Remove
with a slotted spoon and place in a bowl with a bit of olive oil.

While the ravioli is cooking. Melt the butter in a large frying pan. Add the zest,
lemon juice and chives then season. Add the drained ravioli to the frying pan and
coat with sauce. Serve.

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— ONE POT SAUSAGE AND P A S TA —
Submitted by woodie2

• 2 tablespoons olive oil

• 1 pounds Italian turkey sausage, removed from casings
• 1 onion, sliced
• 2 zucchini, cut into chunks
• 4 garlic cloves, chopped
• 2 teaspoons oregano
• 3 cups water
• 2-H cups rotelle pasta
• 3 cups spinach
• 2 plum tomatoes, seeded and diced

In large pot, brown sausage and onion in oil, add zucchini, garlic and
oregano. Cook 5 minutes and remove to a bowl. In same pot, boil water and
cook pasta 10 minutes. Reduce heat to low and add sausage and vegetables.
Heat until warm throughout and add spinach and tomato, stir together,
cover for a few minutes until spinach is wilted.

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— C H R I S T M A S P A S TA —
Submitted by woodie2
Recipe courtesy Rachael Ray

We eat fish on Christmas Eve, no meat allowed. After Midnight Mass, all bets are off!
We make this sauce for Christmas Day: you can’t fit another meat in the pot! As many times as you reheat
it, it just gets that much better, so if people are coming and going throughout the day, cook off only as
much pasta as you need at the time—half a pound for every 3 people.

• 2 tablespoons extra-virgin olive oil

• 4 cloves garlic, crushed
• 1 bay leaf, fresh or dried
• G pound pancetta, thick cut, chopped into small bits
(Italian cured pork, ask at deli counter)
• H pound bulk hot Italian sausage
• 1 pound combined ground beef, pork and veal
• 1 medium carrot, peeled and finely chopped
• 1 rib celery, chopped
• 1 medium onion, chopped
• 1 cup good quality dry red wine
• 1 cup prepared beef stock, paper container or canned
• 2 (32 ounce) cans chunky style crushed tomatoes
• a handful chopped flat leaf parsley leaves
• G teaspoon (a couple of pinches) allspice or cinnamon
• coarse salt and black pepper
• 2 pounds penne rigate, cooked to al dente
• grated Pecorino Romano, as an accompaniment
• fresh, crusty bread, for mopping

Heat a deep pot over medium high heat. Add oil, garlic, bay, and pancetta bits and
brown for 1 minute. Add meats and brown and crumble them for 5 minutes.

Chop carrot, celery, and onions near the stove and add to the pot as you work.
Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock
and tomatoes to the pot. Stir in parsley, allspice, or cinnamon and season sauce
with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low,
and cook 10 to 15 minutes minimum before serving.

Reheated sauce only improves.

Toss pasta (cook off only as much pasta as you need at the time: half a pound for
every 3 people) with a couple of ladles of sauce to coat, then top bowl with
extra sauce. Top pasta with lots of cheese and pass bread at the table.
The sauce will cover up to 2 pounds of pasta.

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— CAPELLINI WITH SAUSAGE AND SPINACH—
Submitted by woodie2

• 2 teaspoons olive oil

• 1 pound sweet Italian sausage, cut into H inch thick slices
• 1 large onion, chopped
• 2 large garlic cloves, chopped
• 2-14 ounce cans chicken broth
• G cup water
• 8 ounce capellini or vermicelli pasta, broken in half
• 20 ounce bag fresh spinach, coarsely chopped
• G teaspoon freshly ground pepper
• N cup heavy cream

Heat oil in a Dutch oven or stockpot over medium heat, add sausage
and cook 3 to 4 minutes, turning as it browns. Add onions and garlic and
cook 2 to 3 minutes, until lightly browned. Add broth and water to pot, cover
and bring to a boil. Add pasta and cook 3 minutes, stirring frequently.
Add spinach and pepper and cook, stirring spinach into pasta and
sauce, 2 to 3 minutes, until pasta is al dente and spinach is wilted.
Stir in cream and serve immediately. 4 to 6 servings

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— S PA G H E T T I ALLA CARBONARA—
Submitted by Canarybird (Sharon)
Source: Pasta by Irena Chalmers, 1979

• 1 pounds spaghetti
• 8 slices bacon, diced and fried until crisp (or I cup diced ham)
• 4 tablespoons unsalted butter, melted
• 4 eggs, beaten
• H cup heavy cream, hot—or a bit more to taste
• 1 cup freshly grated Parmesan cheese
• 4 tablespoons finely chopped parsley
• freshly ground black pepper

While spaghetti is cooking, fry the bacon until it is crisp and

drain on paper towels or fry the ham in the butter until hot.

Put beaten eggs in saucepan on low heat—stirring—gradually

add cream, melted butter, parsley, cheese and pepper.

Drain the spaghetti and toss it with the

bacon or ham and then all the remaining ingredients.
Serve immediately on hot plates.

Serves: 4 as a main course

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— MUSHROOM SAUCE—
Submitted by MQmoi

Serve this over mushroom tortellini or ravioli. I want to try it over gemelli, my new favorite.

• 3 ounces of leeks
• 8 ounces of mushrooms (mix and match, e.g., I used a combination
of fresh crimini and rehydrated porcinis)
• 1 stick plus 2 tablespoons unsalted butter
(should be okay to sub olive oil for some of the butter)
• G cup white wine
• I cup vegetable stock
• H cup heavy cream
• 1 pound of pasta
• Parmigiano Reggiano—grated
• chopped parsley

Sauté leeks and porcini mushrooms with the butter until

they are golden in color. Over a low flame, add the white wine and let
the alcohol evaporate. Add the stock and heavy cream, and cook until the
sauce has a creamy texture. In a separate pot, boil the pasta until al dente.
Add the cooked pasta to the sauce and mix to coat.

Add the Parmigiano Reggiano and sprinkle with

some chopped parsley. Serve warm.

Serves 4

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— P A S TA : H O M E M A D E P A S TA —
Submitted by Ann T

If anyone is interested in making homemade pasta, here are the directions that I follow.
A friend and I spent the day with her Italian Momma watching her make her pasta and taking notes.
Other than the fact that she did it all by hand and I use a food processor, this is her recipe.

• 1 egg for each cup of flour

(plus an extra egg for every 3 cups of flour,
i.e. 3 cups flour = 4 eggs, 6 cups flour = 8 eggs)
• salt
• 1 tablespoon of olive oil, per three cups of flour

Put the flour on a large board and make a well in the centre.
Crack the eggs into the well and sprinkle with salt and oil. Use your
fingertips to mix up the eggs and then start to incorporate the flour
into the eggs. Eventually it will all come together.

Knead dough until smooth and elastic. Let sit covered for
15 or 20 minutes. Divide dough into smaller portions and run through
a pasta rolling machine or roll out by hand. Let dry slightly and then
cut into desired width. Leave out to dry or use fresh. When dried she
always stored it in a wax paper lined box, in a cool place.

You can also mix and knead this in the food processor,
which is what I do when I make it.

Once you get the right texture with the pasta dough you don’t
have to add much flour. After the dough is kneaded and left to rest, it just
needs to be rolled out either by hand or with a pasta roller machine. If you are
using a machine, you just keep changing the roller. You start out on the widest
setting and each time you put it through you lower the setting until it is as thin as
you want it. After you have rolled out the dough and cut into strips, you should
toss the strands with flour which will help them dry out and not stick together.

My friend’s mom would make 12 and 15 egg pasta at a time and

give it to all of her family members (and me, a would-be family member.) After
she cut the pasta she would lay the strands flat. She would have it spread out
everywhere there was a flat surface and also hang it from a broomstick strung
between two drawers. Once it was dry she would gather up the stiff pieces
and put them in boxes. Because I don’t make that much at a time,
I just lay it all over my table and counter.

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— PORCINI MUSHROOM CREAM SAUCE—
Submitted by AnnT

This is a favourite sauce. It is good served over pasta or with veal/pork/chicken scallopini.

• 1 ounce dried porcini mushrooms

• 20 brown/crimini mushrooms sliced
• 3 tablespoons olive oil
• 2 to 3 shallots finely chopped
• 1 clove of garlic
• 1 teaspoons fresh minced thyme
• 1-H cups cream
• 1 cup of chicken broth
• H cup Parmesan cheese
• salt and pepper to taste

Reconstitute the porcini mushrooms with one cup of boiling

chicken broth. Heat olive oil in frying pan and sauté shallots until tender.
Do not brown. Add sliced mushrooms and cook until tender. Add minced
garlic and chopped porcini mushrooms. Add the chicken broth that the
mushrooms soaked in and simmer until the broth has been reduced
to 1 or 2 tablespoons. Add thyme, cream and Parmesan cheese.
Cook for a few minutes to reduce and thicken
and serve over pasta of your choice topped
with more Parmesan cheese.

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— FA R R O — R I S O T T O S T Y L E —
Submitted by bubbeskitchen (Renée A)

Farro is a whole grain, triticum dicoccum produced mainly in Italy.

Time: 30 minutes active time, plus 4 hours or so

• 1-H cups farro perla (available is specialty Italian markets)

• 2 cups or so mushroom broth, either pre-made or from
• dried mushrooms below (recipe follows)
• 4 ounces dry or 12 ounces fresh assorted mushrooms, porcini,
shitaki, crimini, white, etc. (I used a mixture of dried mushrooms)
• 1 bay leaf (not California)
• 1 sprig thyme
• 1 sprig oregano
• salt and freshly ground pepper
• 1 stalk celery, diced
• H medium onion, medium dice
• olive oil
• butter

Rinse, pick over, and soak whole farro grains in cold water for a
few hours. If using dry mushrooms, soak H hour in 12 ounce hot water, drain,
and slice, reserve mushrooms and broth. If using fresh mushrooms
and pre-made stock, see below.

Heat combination of oil and butter in large non-stick skillet on

medium-high heat. Add onion and celery, sauté, reducing heat so not to burn.
Season well with salt and pepper. Add herbs, stir. Add mushrooms (if fresh, sauté first
in separate pan to just tender) Increase heat slightly, add drained farro and a bit more
oil, stir until sizzling. Add stock, about H cup at a time, stir until
absorbed. At this point the farro will chewy and tender both,
and can be held at room temperature for up to 1 hour.

To finish, remove herbs stems and bay leaf, and return farro to low heat adding
liquid (water or broth) if needed. Serve hot or room temp.

Servings: 4

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— SPINACH DUMPLINGS—
Submitted by Ann T
Source: Bird’s Eye Foods

Prep time: 30 minutes

Cooking time: 20 minutes

• J cup olive oil

• H small onion, finely chopped
• 1 clove of garlic
• 1 box (10 ounces) Bird’s Eye frozen chopped spinach, thawed and drained
• H cup fat free ricotta cheese
• H cup flour
1
• /6 cup grated Parmesan cheese
• 1 egg
• 1-H quarts water
• 1-H tablespoons chicken bouillon granules

In medium skillet, sauté onion in olive oil until tender. Add minced garlic
and spinach and cook covered over medium heat until dry and tender about
5 minutes. Stir in ricotta cheese until thoroughly combined. Transfer spinach
mixture to large mixing bowl. Add flour, cheese, salt and eggs; mix thoroughly.

Drop batter by level tablespoon into small mixing bowl containing

H cup flour. Roll gently to coat and shape into a small ball. In large soup
kettle, bring water and bouillon to a rolling boil; reduce heat to medium.
Drop N of the dumplings at a time into simmering stock.

Cook 8 to 10 minutes until toothpick inserted into center of dumplings comes

out clean. Remove with slotted spoon to cooling rack; repeat with remaining
dumplings. Drizzle with melted butter and sprinkle with Parmesan cheese.

Makes about 43 dumplings

4 servings

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— P A S TA A G L I O E OLIO—
Submitted by Ann T

I prefer this pasta as a side rather than on its own.

• H cup olive oil

• 3 to 4 cloves of garlic, finely chopped
• H teaspoon hot red pepper flakes (less or more to taste)
• H cup chopped Italian parsley
• spaghetti

Bring water to boil and cook pasta.

While pasta is cooking, heat olive oil in skillet.
Add garlic and cook on low for 1 minute. Do not brown.
Add hot red pepper flakes to taste.

Drain pasta and add to pan. Toss to coat with oil

and sprinkle with fresh ground black pepper and chopped parsley.
Serve as a side with Veal Piccata, Breaded Chicken Breasts,
or Italian Roasted Chicken.

Servings: 4

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— S A N TA M I C H E L L A C A N N E L L O N I —
Submitted by mitchdesj

STUFFING:
• H cup finely chopped onion
• 4 crushed cloves of garlic
• 2 packages of frozen chopped spinach, thawed and pressed as dry as possible
• 1 pounds ground veal
• H pounds ground beef

Fry both meats with above onion and garlic in some olive oil.
In a large bowl, put cooked meats and add H cup of cooked and
chopped chicken breast (optional.)

MIX SPINACH WITH MEAT MIXTURE:

Add H pounds of ricotta and G cup of grated Parmesan and a
teaspoon of oregano. Mix well again. The stuffing is best prepared
ahead of time and refrigerated.

BESCIAMELLA SAUCE (WHITE SAUCE):

6 tablespoons each of butter and flour; using a large pyrex 8 cup,
melt butter in microwave and incorporate flour to form a smooth paste, add 2
cups of milk and 2 cups of cream, microwave on high until thickened, whisking
every 2 minutes to incorporate the flour paste; do this until the white sauce
is slightly thickened, approximately. 15 minutes. Cool the sauce. Season
white sauce with salt and pepper and a sprinkling of nutmeg.

Stuff uncooked cannelloni tubes with meat mixture, line up the

pasta in a rectangular 9 x 13 inch oven proof pan, in the bottom of which you have
poured a G inch coating of tomato sauce. Cover pasta with white sauce; sprinkle
the top with grated mozzarella halfway through cooking time (optional).

I usually make another half recipe of white sauce and reserve it

to drizzle some over the pasta just before serving.

Cooking time: 45 minutes at 350°

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— S P I C Y T O M AT O S A U C E WITH SAUSAGE—
SUBMITTED BY MQMOI

I’ve only made this once. But once was enough to convince me.
I thought it was very good for making my own.

• 1⁄2 pound ground sweet Italian sausage

• olive oil
• 1 shallot
• 1 to 2 cloves garlic
• 1-28 ounce can peeled, Italian tomatoes (Bella Terra organic without salt is my favorite)
• N cup dry red wine
• 1 teaspoon red pepper flakes (or less to taste)
• salt and fresh ground black pepper
• 2 tablespoons fresh basil

Sauté sausage in a little olive oil. Let cool.

Remove and pulse in food processor until minced.

Lightly sauté minced shallot and garlic in pot. Add tomatoes

and juice, crushing tomatoes with your hands. Add wine and
pepper flakes, salt and pepper.

Simmer for 45 minutes to 1 hour.

Add fresh basil last and simmer a wee bit more.

122 of 242
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— CLAM SAUCE—
SUBMITTED BY MQMOI

Been making this for a long time. I think originally the recipe was from
Cento clams; I adapted. I use canned, deep sea tender clams.

• 4 ounce clam juice (bottled)

• 1 cup (or more) chopped tomatoes
• 2 tablespoons olive oil
• 2 minced garlic cloves
• pinches of parsley, thyme, oregano
• chopped celery leaves
• fresh basil (about 2 leaves)
• fresh ground pepper to taste
• 3 ounce dry white wine (or more)
• 2 cans (6-H ounce each) minced clams

Gently heat olive oil and sauté garlic until golden brown.
Add parsley, thyme, oregano, basil, pepper, tomatoes, clam juice and
white wine. Bring to a boil, reduce heat and simmer gently,
uncovered, for about an hour.

Ten minutes before serving, add clams and heat gently.

Serve over pasta and top with grated Parmesan or Romano cheese.

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— LA SALSA DI S PA G H E T T I —
Submitted by Roger_z7 (Roger)

Here is a spaghetti sauce recipe for the people who do not like the flavor of basil.
I keep some of this on hand all the time even though I like basil. Good for making lasagna also.
This recipe can be easily “tweaked” to your liking.

• H cup olive oil

• G cup butter
• 1 pounds beef, ground
• 1 cup onions, finely chopped
• 4 slices bacon, finely diced
• 3 tablespoons parsley, chopped
• 4 cloves garlic, minced
• 1 bay leaf, crushed
• 2 ounces red wine
• 2 cans (15 ounce) tomatoes or tomato sauce
• 1 can (small) tomato paste
• 1 cup water
• 1 carrot, grated
• 1 teaspoon red pepper, dry, crushed
• 1 tablespoon salt
• black pepper, to taste

Heat olive oil over low heat in a pot large enough to hold all the ingredients.
Add butter and simmer until melted. Add onions and sauté until lightly browned.
Add ground beef and bacon and sauté until lightly browned, stirring occasionally.

Add garlic, parsley, bay leaf, salt, black pepper and red pepper;
cook over low heat for ten minutes. Pour in the wine, cover and steam for
a few minutes more. Add tomatoes or sauce, paste, and water.

Bring the mixture to the boiling point then add carrot.

Cover and cook over very low heat for an hour, stirring occasionally.

NOTES: When I use whole tomatoes, I dice them. You may want to use a pinch of sugar if your tomatoes
are too tangy. Reduce water when using whole tomatoes to keep sauce from being runny. More carrot can
be used to thicken sauce up to a point. This makes a large pot of sauce. You may freeze any that is left over.

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— LASAGNA—
SUBMITTED BY COOKINGRV (SUE)

• 2 pounds lasagna noodles, use fresh pasta sheets,

no boil, or cooked/cooled pasta noodles.

FILLING:
• 4 pounds ricotta cheese, fresh ricotta is awesome
• 4 eggs, you may only need 3
• 1-H cups grated Romano cheese or Parmesan-Reggiano
• H cups fresh parsley, chopped, or G cup dried
• 12 ounce mozzarella cheese, grated
• meatballs, use your favorite recipe and make them the size of hazelnuts
• 5 cups pasta sauce, use your favorite recipe
• 1 cup mozzarella cheese, grated

Either roll home-made lasagna sheets, use the no-boil lasagna from
the store, or boil up a bunch of lasagna noodles and use those.

Mix ricotta, 3 eggs, grated Romano (or Parmesan), parsley, and 12 ounce
grated mozzarella. If mixture looks dry, add the 4th egg. It shouldn’t be
runny, but should be very thick. Fold in meatballs.

In high-sided baking pan spoon in a cup of sauce and spread over

bottom of pan. Add one layer of pasta. Spoon some sauce and spread to cover
pasta. Add half of the Ricotta/meatball mixture. Spoon some sauce to cover lightly.
Layer another layer of pasta. Spoon sauce over to cover lightly. Spread remaining
ricotta mixture. Cover with last layer of pasta. Spoon on some sauce.

Cover with foil, make venting holes in top. Bake in oven at 350° for 50 minutes.
Check if its done by inserting a knife in the middle. If it comes out piping hot, it’s done.

Remove foil, sprinkle 1 cup of mozzarella over top. Bake uncovered for 10 minutes more.

Let sit for 15 minutes before cutting otherwise it will ooze all over the place.

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— FARFALLE WITH B ABY S PINACH , WALNUTS , AND R ICOTTA —
Submitted by LoriJean44 (Lori)

• G cup extra-virgin olive oil

• 1 cup chopped walnuts
• G cup drained and thinly sliced oil-packed sun-dried tomatoes
• 2 garlic cloves, minced
• H teaspoon dried crushed red pepper
• 18 ounces baby spinach
• 1 pound farfalle
• 1 cup ricotta
• grated Parmesan

Heat oil in large skillet over medium heat. Add walnuts and
sauté until slightly darkened, about 5 minutes. Using slotted spoon, transfer
nuts to small bowl; set aside. Add sun-dried tomatoes, garlic and crushed red
pepper to same skillet. Sauté until garlic is golden, about 3 minutes. Add spinach
in 3 batches and cook until wilted, about 10 minutes total.

Mean while, cook pasta al dente. Drain, reserving 3 tablespoons cooking liquid..
Transfer reserved cooking liquid to large bowl; whisk in ricotta. Add walnuts,
spinach mixture and pasta; toss to combine. Season with salt and pepper.
Serve, passing Parmesan separately.

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— MANICOTTI—
Submitted by LoriJean44 (Lori)

CRÉPES:
• 6 eggs (room temperature)
• 1-H cups flour
• G teaspoon salt
• 1-H cups water

Combine all ingredients in medium bowl with electric mixer.

Let stand H hour or longer. Slowly heat 8-inch crépe pan/non-stick skillet. Ladle
about G cup batter into pan, swirling to cover bottom of pan, and cook until top
is dry but bottom is not browned. Stack between waxed paper as they cool.

FILLING:*
• 2 pounds ricotta cheese
• 8 ounces mozzarella, diced
• N cup Parmigiana-Reggiano
• 2 eggs, beaten
• 1 teaspoon salt
• G teaspoon pepper
• 1 tablespoon chopped parsley

Combine all ingredients. Spread about G cup filling down the

center of each crepe, roll up. Place filled crépes in 12 x 8 x 2 inch baking dish
(I usually cover bottom with a little sauce before adding manicotti.) Cover manicotti with sauce.
Bake at 350° F, uncovered, H hour.

*Note: I use this same filling for my lasagna.

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— C ANNELLONI S TUFFED WITH S PINACH AND R ICOTTA —
Submitted by LoriJean44 (Lori)

CRÉPES:
• 6 eggs (room temperature)
• 1-H cups flour
• G teaspoon salt
• 1-H cups water

Combine all ingredients in medium bowl with electric mixer.

Let stand H hour or longer. Slowly heat 8-inch crépe pan/non-stick skillet.
Ladle about G cup batter into pan, swirling to cover bottom of pan, and
cook until top is dry but bottom is not browned.
Stack between waxed paper as they cool.

FILLING:
• 2 pounds spinach, cooked and well-drained, finely chopped
• 1 G cup ricotta
• 2 egg yolks
• I cups fresh grated Parmesan
• pinch freshly grated nutmeg
• salt and pepper
• 1 tablespoon unsalted butter
• 1 cup heavy cream

In mixing bowl, combine spinach, ricotta, egg yolks, G cup Parmesan,

nutmeg, salt and pepper. Blend well with fork.

Preheat oven to 350 F. Grease 8 x 12 inch ovenproof dish with the butter.
Spread spinach mixture onto crépes and roll up. Arrange crépes, seam side down
in a single layer in prepared dish. Sprinkle with remaining H cup Parmesan
and pour the cram evenly over top.

Bake until top begins to turn golden, about 20 minutes.

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— WHITE CLAM SAUCE—
Submitted by LoriJean44 (Lori)

My sister makes a wonderful white clam sauce:

• H cup butter
• I cup olive oil
• 5 cloves garlic, minced
• 1 cup vermouth
• 5 small cans clams, drained (reserving the equivalent of 1 of the cans of clam juice)
• oregano
• basil (sprinkling)
• parsley (sprinkling)
• salt and pepper (to taste)

Melt butter and olive oil. Simmer garlic.

Add vermouth, clam juice and seasonings.
Add clams; sauté for 3 minutes.
Serve over linguine.

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— FETTUCCINI ALFREDO LORI JEAN—
Submitted by LoriJean44 (Lori)

• 8 ounces fettuccine, uncooked

• non-stick cooking spray
• I cup evaporated milk
• N cup (1-H ounces) grated Parmesan
• 1 tablespoon onion, minced
• 1 tablespoon fresh chives, snipped (optional)
• 1 tablespoon fresh basil, snipped (optional)
• G teaspoon lemon zest
• G teaspoon garlic powder
• J teaspoon pepper

Cook pasta according to package directions.

Drain. Add remaining ingredients. Cook over medium-low heat
until sauce thickens. Toss lightly.

Makes 6 servings

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— LASAGNA—
Submitted by Roger

Here is a recipe for lasagna that our daughter, Teresa, made while
she was visiting us from Mass. Thought some of you might like to try it as you can prepare
it quickly and I thought it was gooooood stuff.

NOTE: NONE of the cheeses were made by Krapt.

• 1 pounds ground beef

• about 5 cups (approximately 1-H jars, 26 ounce) spaghetti sauce
(Barilla tomato and basil is very good)
• 1-I cups (15 ounce) ricotta cheese
• 1 egg, slightly beaten
• H teaspoon dried basil leaves
• H teaspoon dried oregano leaves
• 12 pieces Ronzoni or Barilla Oven-Ready Lasagna, uncooked and unsoaked
• 4 cups (16 ounce) shredded, mozzarella cheese
• G cup grated Parmesan cheese

Remove 12 pieces of pasta from package. Heat oven to 350°.

In large skillet, cook meat until browned: remove from heat. Drain. Stir in
spaghetti sauce. In small bowl, stir together ricotta cheese, egg, basil and oregano.

In 13 x 9 inch baking dish, spread I to 1 cup meat sauce to cover bottom or dish.

Place 3 pieces uncooked pasta crosswise over sauce. Pieces should not overlap or
touch side of pan since they will expand when baked.

Spread about O cup ricotta mixture evenly over pasta.

Spread I cup meat sauce evenly over ricotta covering pasta completely;
sprinkle with 1 cup mozzarella cheese.

Repeat steps 2 and 3 TWO more times. Top with remaining 3 pasta
pieces. Spread remaining meat sauce completely over pasta; sprinkle with
remaining mozzarella and Parmesan cheese.

Cover with foil. Bake 30 minutes; remove foil. Bake 10 to 15 minutes or until hot
and bubbly. Let stand 5 minutes before cutting.

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— C H A M PA G N E R I S O T T O —
Submitted by Ruthanna

• 1-H tablespoons sweet unsalted butter

• 1 small yellow onion, minced
• I cup Arborio rice
• G cup champagne (can substitute dry white wine)
• 1-H cups hot chicken broth
• G teaspoon saffron threads, softened in G cup of the broth
• G teaspoon salt
• dash of freshly ground pepper
• 1 tablespoon heavy cream, at room temperature
• 2 tablespoons freshly grated Parmesan cheese

Melt the butter in a 3 or 4 cup saucepan with a heavy bottom

and gently cook the onion until soft, about 5 minutes. Add the rice and,
stirring, cook over medium heat about 4 minutes. Add the champagne and
cook 2 to 3 minutes. Add the G cup of the broth with the saffron and the salt and
pepper. Stir well and cook uncovered over low heat until all the broth has been
absorbed by the rice. Add another G cup of broth, let the rice absorb it up;
continue adding broth, G cup at a time, until the broth is used up.
This takes about 30 to 35 minutes.

When the rice is done—tender but slightly chewy—stir in the

cream and the cheese. Serve immediately.

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 I Secondi

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— M A N Z O R O T O L I TA —
(BRACCIOLE)
Submitted by Susie_que (Susie)

• 8 eye round steaks pounded very thin

• 8 slices pancetta
• H cup finely diced onion
• 1 cloves finely chopped garlic
• G cup grated parmesan cheese
• G cup pine nuts
• G cup golden raisins
• G cup chopped parsley
• G cup bread crumbs
• 3 tablespoons extra-virgin olive oil

Place a slice of pancetta on each steak. Combine the remaining

ingredients in a bowl and mix until well combined. Divide the mixture evenly and
spread out over the meat. Roll up and either tie with butcher twine or use a long toothpick.
Brown on all sides in a little extra-virgin olive oil and place in a pot
of Sunday gravy and cook for 2 hours on low.

SUNDAY GRAVY:
• 2-28 ounce cans of whole tomatoes
• 1 cup red wine
• 1 cup chopped onion
• 4 cloves of sliced garlic
• H cup shredded carrot
• 2 tablespoons Italian parsley
• 2 tablespoons thyme
2 tablespoons oregano
• extra-virgin olive oil
• salt and pepper

In a saucepan, drizzle extra-virgin olive oil and sauté the onion, garlic
and carrot until soft but not brown. Add the tomatoes, wine and herbs, bring to a boil,
gently break up the tomatoes with a wooden spoon. Season with salt and pepper. Lower the
heat to a bare simmer and cook for at least 4 hours. Taste and reseason if necessary.

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— VEAL: ROASTED VEAL SHANKS—
Submitted by Ann T

This is one of my favourite recipes and I would like to see it on the menu
Adapted from Lidia’s Italian Table

• whole veal shank (3 to 3-H pounds)

• salt and freshly ground black pepper
• 6 tablespoons extra-virgin olive oil
• 1 large carrot, chopped
• 1 small onion, sliced
• 2 cloves of garlic, crushed
• 2 tablespoons fresh rosemary, chopped
• 6 fresh sage leaves
• 1 cup dry white wine
• 3 cups meat stock (I use chicken)

Preheat the oven to 500°F.

Pat the shanks dry with paper towels and season them generously
with salt and pepper. Add G cup oil to a roasting pan, and heat in the oven
until hot. Add the Veal shank and roast turning often to brown on all sides.
Reduce the heat to 425°F and add the chopped carrots, onions garlic, rosemary,
and sage and stir until vegetables have softened. Tilt the pan and remove any excess
oil. Pour into the wine and 2 cups of stock. Return pan to the oven, cover with
lid or foil and roast for 2 to 2-H hours or until meat is very tender.

Remove the shanks for the pan. Strain contents of the roasting pan into
a bowl. With a wooden spoon, mash vegetables that remain in the sieve and
force as much of them as possible through the sieve. (Or put the vegetables through a food
mill). Skim all the fat from the surface of the liquid. Return the shanks and liquid
to the pan. Roast, basting the meat with the sauce occasionally, until the sauce is
syrupy and forms a rich glaze on the meat, 10 to 15 minutes.

To serve, hold shank by the bone with a kitchen towel and with
a carving knife, cut G inch thick slices parallel to the bone, turning the
bone until all the meat is removed. Arrange slices on a platter and
drizzle the sauce over them.

Servings: 4

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— I TA L I A N M E AT B A L L S —
Submitted by Ann T

• 1 pound of ground beef

• 1 pound of ground pork
• 2 tablespoons chopped parsley
• 2 to 3 eggs
• 3 cloves of minced garlic
• 2 slices of fresh bread crumbs soaked in milk
• H cup fresh ground Parmesan cheese
• salt, pepper, rubbed sage, and basil to taste
• tomato sauce (recipe follows)

Mix two meats together. Add garlic, fresh parsley, salt, pepper,
sage, basil. Squeeze some of the milk out of the bread and add to mixture
along with parmesan cheese. Mix well with hands. Add eggs and mix again.
Sauté a small piece of meat in pan, taste and adjust seasonings accordingly.
Form meatballs and dip into dry bread crumbs and sauté until brown.
Add to tomato sauce and continue to cook for 1 to 1-H hours.

NOTE: To increase recipe, add 1 egg for each pound of meat, and G cup
of parmesan for each pound of meat. Adjust other seasoning to taste.

TOMATO SAUCE:
• 1 chopped onion,
• 2 to 3 cloves of garlic
• 3 cans tomatoes processed in blender.

Season with salt, pepper, basil, fresh parsley, a bit of oregano.

Sauté onions until tender in olive oil, add minced garlic and sauté for 1 minute,
do not allow the garlic to colour. Add canned tomatoes and seasonings and
simmer. Add the meatballs and continue cooking until meatballs are tender.

NOTE: I like to take three or four meatballs and crush them into the sauce as well.

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— I TA L I A N M E AT B A L L S WITH T O M AT O E S —
Submitted by Dana (Marilyn)

My Best Meatball Recipe

• I plus 1 cup fresh bread crumbs

• I cup milk
• 1 pound ground beef
• 1 pound ground veal (for tenderness)
• 1 onion, minced
• 2 cloves garlic, crushed or minced
• 1 tablespoon each, oregano, basil, parsley
• salt and pepper to taste
• N cup fresh grated parmesan cheese
• 4 egg yolks
• tomato sauce (recipe follows)

Combine I cup fresh bread crumbs with milk; let set for five minutes.
Stir together meats, onion, garlic, oregano, basil, parsley, salt, pepper, Parmesan
cheese and bread soaked in milk. Shape into G cup balls and roll in remaining
bread crumbs. Place a rack inside a baking dish sprayed with Pam. Bake 30 to 35
minutes at 400° until they reach an internal temperature of 160°.
Do not over bake. These are very tender and juicy.

NOTE: If desired, use ground pork in place of veal.

TOMATO SAUCE:
• 28 ounce can Italian chopped tomatoes
• 2 tablespoons olive oil
• 8 ounce crimini mushrooms, sliced
• kosher salt and fresh ground pepper
• handful fresh basil; torn
• H cup shredded smoked provolone cheese
• H cup shredded mozzarella cheese
• parsley flakes to garnish

Prepare meat balls as directed above and place in a single layer in a baking dish.
Sauté mushrooms in olive oil, salt and pepper until just tender. Add tomatoes with
can juices and simmer for about 10 minutes. Stir in basil and pour tomato mix-
ture over meatballs. Top with cheeses and sprinkle with parsley. Bake at 350° for
30 minutes until cheese is melted and sauce is bubbly. Serve hot.

NOTE: Use high quality tomatoes in this. I like Red Gold which is a good mid-west brand.

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— I TALIAN M EAT S AUCE WITH M EATBALLS AND S AUSAGE —
Submitted by bubbeskitchen (Renee A)

Look, as any good home cook knows, if something is very time consuming to make,
and it can be frozen, it pays to make a lot of it at once. This sauce freezes well. Keep in mind the
size of your freezer and adjust recipe accordingly. Always cool, then refrigerate until cold, before freezing.
When ready to use, thaw out in refrigerator for a day if possible. Otherwise, thaw partially on countertop
but not completely, to prevent bacteria. Reheat over low flame; don’t boil.

Accompaniments: The obvious…Pasta. I like linguine fini (favorite brand is De Cecco #8)

Prep. and cooking time: a few hours.

FOR SAUCE:
• extra-virgin olive oil (use a very good grade)
• 2 center-cut pork chops (or 2 racks of lean pork spareribs [Jan 03])
• 12 or so links good Italian sausage (I use half sweet and half hot) from the butcher.
• 2 to 3 yellow onions, diced, about 1-H cups
• 4 cloves very fresh garlic, sliced, with center sprout removed
• G cup chopped fresh flat-leafed (Italian) parsley, or 1-H tablespoons dried
• J cup chopped fresh oregano, or 2 teaspoon dried
• H teaspoon dried red pepper flakes (optional)
• 2 carrots, peeled and coarsely shredded
• 7 or so 28 to 32-ounce cans of whole Italian plum tomatoes (imported authentic
San Marzano preferred such as Asti® or any high quality brand. NOTE: Its okay if can contains basil). 4
cans coarsely chopped in food processor; 3 cans drained and coarsely chopped.
• 2 tablespoons. tomato paste (I like the one that comes in a tube)
• 1 cup good red wine
• kosher salt and freshly ground black pepper

FOR THE MEATBALLS:

• 1 28 to 32-ounce can of Italian plum tomatoes, drained and crushed by hand
• 3 pounds ground beef (50% each of sirloin and chuck ground together)
• 1 to 2 yellow onions, diced fine (a generous H cup)
• H green sweet pepper, diced fine (about H cup
• 1 clove garlic minced
• 1 tablespoon chopped fresh flat-leafed (Italian) parsley, or 1 teaspoon dried
• 1 tablespoon fresh oregano chopped or H teaspoon dried oregano
• 2-H cups day-old fresh bread, such as Italian, crust removed, cubed and crumbled
• 1-H cups dried plain breadcrumbs for rolling meatballs
• 1 egg
• kosher salt and freshly ground pepper

INSTRUCTIONS:
Heat a large, heavy skillet, over medium-high heat. Add 3 tablespoons
olive oil and the pork chops, wiped dry first. Brown well on both sides. (NOTE: let
rest at least two minutes before moving to caramelize well). Remove to a large platter.

— recipe continued on next page —

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 —I TALIAN M EAT S AUCE WITH M EATBALLS AND S AUSAGE CONTINUED —

Repeat with the sausages, turning as necessary and piercing with a knife
to remove some of the fats. Cook about 10 minutes. Remove to plate.

Remove excess fats from pan but don’t disturb the browned bits. (NOTE: Alternately,
brown the chops, ribs, and sausage in the oven for 25 minutes at 350º). Drain fat and deglaze
pan. Cook onions separately , proceed as below

Lower flame slightly; add 2 or more tablespoons olive oil. When hot, add onions and
cook until wilted, scraping down the brown bits. If using dried herbs, add now.

Put onion mixture in large (at least 14 qt. tall stockpot). Add the processed tomatoes,
sliced garlic, 2 teaspoon kosher salt, H teaspoon black pepper and bring just to the
boiling point. Add the pork chops, the sausage, and lower heat to a simmer.

Wipe out large skillet. Save for browning meatballs unless roasting them in oven

MAKE THE MEATBALLS:

Mix meat with onion, pepper, garlic, herbs, crushed tomatoes, salt and pepper
to taste (about H teaspoon salt and G teaspoon pepper). Use your hands. Moisten
bread cubes with water until just moist but not wet. Its a real “feel-thing.” Add to
meat mixture. Mix again. Add slightly beaten egg. Mix again.

Now, in the large skillet, heat a little oil. Take a small amount of meatball
mixture, make a patty about the size of a half-dollar and fry it until done.
Taste it. Correct seasoning in meatball mixture if necessary. Proceed.

Form meatballs (an ice cream scoop helps) rounding with damp hands, in
batches that will fit in large skillet without crowding, roll in dried breadcrumbs and
fry in large non-stick skillet in batches until browned on all sides. Don’t burn them.
Be gentle so they don’t break. Add to Saucepot as they brown. Alternately,
brown in the oven in a lightly oiled pan at 350º for 25 minutes.

Raise heat under saucepot. Add herbs if using fresh. When sauce returns to a simmer,
cook H hour, add wine, carrots, and tomato paste, and red pepper flakes. Stir gently to blend

Cook at a simmer for 1 hour more or until pork chops are tender.
Serve at once over pasta. Store reserved as noted above

NOTES ON PASTA: The very best way to make pasta is to cook to al dente, drain,
and add to a pot with sauce already in it and cook for two minutes. Serve.

Figure 1 quart of plain sauce for each pound of pasta used. Meats displace liquids
in container so you’ll need to revise amount; say almost two quarts to a pound.

Serves: An army or at least 12 servings

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— F R E S H F I S H P I C C ATA —
Submitted by Ruthanna

This recipe works best with thin fillets. My favorites are striped bass (not the thick Chilean sea bass), rock-
fish, red snapper or flounder. Sole or tilapia would also be good prepared this way.

• 1 tablespoon extra-virgin olive oil

• I pound thin (G to K inch) slices of filleted fish
• 1 small lemon, peeled and sliced, each slice cut into 8 to 12 pieces
• J teaspoon salt
• J teaspoon freshly ground white pepper
• 1-H teaspoon small capers, well rinsed and dried
• 2 tablespoons finely chopped flat-leaf parsley

Heat the oil in a skillet, add the fillets and cook over
medium-high heat only about 1 minute on each side.
Remove to a heated platter

Add the lemon pieces, salt, pepper, and capers

to the skillet and when hot, pour over the sautéed fish.
Sprinkle with parsley and serve immediately with Champagne Risotto
(you can find Ruthanna’s recipe for Champagne Risotto
in the Primi section of the cookbook)

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 KL
— C H I C K E N S A LT I M B O C C A —
Submitted by browntoestoo (Eileen)

• 4 large boneless, skinless chicken breasts, cut in half

• 8 slices of provolone
• 8 slices of prosciutto
• rubbed sage
• ground white pepper
• G cup unsalted butter (H stick), a bit more if needed
• 1 cup dry vermouth

Pound the chicken breasts until G thick and able to stick to itself.

On each chicken breast half place a slice of provolone

and a slice of prosciutto. Roll up the chicken breast from the short side.
The chicken should stick to itself and stay rolled. If it does not, use a
toothpick to secure it (remove after cooking).

Sprinkle each rolled up breast with sage and ground white pepper.
Do not salt as the provolone and prosciutto add enough salt to the chicken.
Sauté in melted butter in heavy pan over medium heat until browned and
chicken is cooked through. Remove from pan and keep warm.

Deglaze pan with vermouth and reduce vermouth over

medium-high heat until half its original volume.

Serve chicken with reduced vermouth sauce.

Serves 4

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— P O R K C A C C I AT O R E —
Submitted by Ruthanna

• 1 pounds. boneless pork, cut in H inch cubes

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 stalk celery, finely chopped
• 1 carrot, shredded
• G pounds mushrooms, sliced
• 1 (1 pound) can tomatoes, diced
• N cup dry red wine
• I teaspoon dried rosemary, crushed
• H teaspoon dried basil leaves
• H bay leaf

Heat olive oil in large skillet. Add pork and cook pork over
medium heat until brown on all sides. Remove and set aside. Add onions,
garlic, celery and carrot to same skillet. Cook, stirring frequently, until onions are
soft, about 5 minutes. Add pork and remaining ingredients, stir well, cover, and
simmer 10 to 15 minutes. Remove bay leaf and serve over hot cooked pasta.

We like rotini or gemelli shapes best with this recipe. Unless you are a big fan of
rosemary, you may want to start with less than the recipe calls for.

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— M E AT B A L L S ( N E A P O L I TA N S T Y L E ) —
Submitted by Chase (Sharon)

• 3 cups day old bread, cut into 1 inch cubes

• 1 cup milk
• I pounds ground veal
• I pounds ground pork
• 3 eggs, beaten
• 1 cup parmesan, pecorino, or asiago cheese, grated
• 4 cloves garlic, crushed
• 1 bunch flat-leaf parsley, finely chopped to yield G cup
• salt and freshly ground black pepper
• 6 tablespoons extra-virgin olive oil
• tomato sauce (recipe follows)

In a shallow bowl, soak the bread cubes in the milk for

a few minutes. Using your hands, break the bread into small pieces.
In a large bowl, combine the veal, pork, eggs, bread and milk, cheese, garlic,
parsley, salt, and pepper. Form meatballs about the size of a golf ball, maybe a bit
bigger. In a large, heavy-bottomed skillet, heat the oil over medium heat.
Add the meatballs and, working in batches if necessary to avoid
overcrowding the pan, cook until deep golden brown on
all sides, about 10 minutes. Simmer meatballs in
tomato sauce recipe follows.

TOMATO SAUCE:
• 6 tablespoons extra-virgin olive oil
• 1 large red onion
• 3 tablespoons chopped fresh thyme, or 1 tablespoon dried
• 2 (28-ounce) cans peeled whole tomatoes, crushed by hand.
salt and freshly ground black pepper

In a 3-quart saucepan, heat the olive oil over medium heat.

Add the onion and cook until soft. Add the thyme, tomatoes, and juice
and bring to a boil, stirring often. Lower the heat and simmer for
30 minutes until as thickened Season with salt and pepper.

Add the meatballs and simmer for 45 minutes to an hour.

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— PARMESAN FRIED FLOUNDER WITH TOMATO -BASIL BUTTER—
Submitted by Ruthanna
Source: Adapted from a recipe in Frog Cookbook

My two favorite Italian entrées are with fish and I was trying to decide
which to post but since they don’t taste similar, I’ll add the second one.

TOMATO BASIL BUTTER:

• 1 tablespoon olive oil
• 1-H cups peeled, seeded and chopped tomatoes (about 1 pound)
• 2 teaspoon minced garlic
• H cup sweet butter softened
• 2 teaspoon grated lemon rind
• H teaspoon salt
• J teaspoon pepper
• G cup minced fresh basil

Heat the olive oil in a small skillet. Add the tomatoes and garlic
and sauté, stirring occasionally, for about 10 minutes or until the tomatoes
form a purée that will mound. Let cool. Put the butter in a mixing bowl and
beat in the tomatoes and remaining ingredients. Can be made up to 2 days
ahead and refrigerated but best served at room temperature so that it will
melt quickly over the fish.

FISH:
• H cup flour
• I teaspoon salt
• H teaspoon pepper
• I cup dry bread crumbs
• I cup grated Parmesan cheese
• 2 eggs, beaten
• G cup butter
• G cup olive oil
• 1 pound flounder fillets

— recipe continued on next page —

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 — PARMESAN FRIED FLOUNDER WITH TOMATO-BASIL BUTTER continued —

Combine flour, salt and pepper in shallow bowl or pie tin.

Mix the crumbs and cheese in another bowl or pie tin. Have the eggs
ready in a third shallow dish. Since the fish needs to cook in a single layer,
use one very large skillet or 2 slightly smaller ones. Heat the butter and olive oil in
the skillet. Dip the fish in the seasoned flour and shake off the excess. Then dip in
the egg and let the excess drip off. Finally coat completely with the Parmesan
crumbs. Sauté the fillets over medium heat for 2 minutes on each side,
pat off any excess oil with paper towels and serve at
once topped with Tomato-Basil butter.

NOTE: Fish fillets can be breaded and refrigerated for a couple of hours
before cooking but bring to room temperature first. If you have any leftover
Tomato-Basil Butter, its good on cooked green beans or grilled shrimp.

Serves 4

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— GRILLED LEMON BASIL VEAL CHOPS—
Submitted by Woodie

• 4 veal rib or loin chops, cut 1 inch thick

• 2 red bell peppers, each cut in half
• 2 teaspoons olive oil

SEASONING:
• 3 tablespoons finely chopped fresh basil
• 3 tablespoons finely chopped fresh parsley
• 1 teaspoon grated lemon peel
• 1 clove garlic, crushed

In small bowl, combine seasoning ingredients; mix well.

Brush peppers with oil. Reserve 1 tablespoon seasoning;

press remaining into both sides of veal chops and peppers. Place chops
and peppers on grill over medium, ash covered coals.

Grill, uncovered, 12 to 14 minutes until veal is medium

doneness and peppers are tender, turning occasionally.

Sprinkle reserved seasoning on chops; season with salt and pepper as desired.
Cut pepper halves into 3 pieces for serving.

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— VEAL CHOP WITH T O M AT O B L A C K O L I V E S A L S A —
Submitted by Ann T

• 4 veal chops
• garlic
• rosemary
• salt and pepper

Prepare chops by rubbing with garlic and rosemary

and sprinkle with salt and Pepper. Grill to medium rare and serve
with Tomato Black Olive Salsa.

TOMATO BLACK OLIVE SALSA

• 3 or 4 tomatoes, seeded
• 1 clove minced garlic
• 1 finely chopped shallot
• H cup pitted and chopped Kalamata olives
• zest from lemon (to taste)
• 2 tablespoons olive oil
• salt and pepper to taste

Chop tomatoes and add minced garlic, shallots,

olives, lemon zest, olive oil, and salt and pepper.
Mix well and serve at room temperature.

Servings: 4

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 KL
— M EATBALLS AND O THER M EATS FOR S AUCE (G RAVY )—
Submitted by Cookingrv (Sue)

Heres Dad’s recipe which makes wonderfully tender meatballs. I included his sauce recipe too.

• 3 pounds chopped meat

• 14 slices white bread
• 1-G cup grated Romano cheese
• 3 eggs add a 4th egg if mixture is too dry
• G cup garlic powder—or 3 cloves garlic, minced
• 2 tablespoons fresh-ground pepper
• N cup parsley, dry
• olive oil
• 2 medium onions, sliced
• 6 garlic cloves, whole

OPTIONAL:
• 6 Italian sweet sausage (10 links
• 6 country pork ribs
• 4 neck bones
• Dads Gravy (sauce)

Grate bread leaving some pieces as large as a quarter (grate manually and allow some larger pieces).

Mix first 7 ingredients together (chopped meat thru parsley) using hands.

Shape into balls (larger than a golf ball, smaller than a tennis ball).
Be careful not to pack them too tightly.

Heat large 12 inch fry pan. Add G inch of olive oil; heat. Lightly brown 3 garlic
cloves and 1 of the onions (be careful not to burn). Brown sausage, pork, and
meatballs thoroughly. As they brown, begin sauce preparations. As meat finishes
browning, set aside in bowl. Refresh onions and garlic halfway through browning,
reserving used garlic and onion. When all meat is browned, pour off half of the
oil. The other half will be used to further flavor the sauce (optional).

— recipe continued on next page —

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 — M EATBALLS AND O THER M EATS FOR S AUCE CONTINUED —

DAD’S GRAVY (SAUCE):

• 2 or 3 garlic cloves
• 1 tablespoon olive oil
• 1 medium onion, chopped
• G cup basil, dried
• 4 large cans canned tomatoes, whole, plum, Red Pack or Trader Joe’s
• 6 ounce tomato paste
• salt and pepper

MEATBALLS AND OTHER MEATS FOR SAUCE (GRAVY):

Put garlic, onion, oil, and 1 can of plum tomatoes in blender;
blend until smooth. Pour into large saucepan. Blend remaining 3 cans of
tomatoes. Add to saucepan. Simmer sauce while meat browns

When all meat is done browning add tomato paste plus 3 cans hot water
(18 ounces), and reserved onions and garlic to blender. Blend until smooth.
Add mixture to remaining oil in browning pan (optional);
deglaze pan over medium-high heat.

Add mixture and browned meat to saucepan.

Simmer uncovered for 1-H hours or more, stir occasionally.

NOTE: The meat is what gives the sauce most of its flavor.
Sauce can be frozen in air-tight container.

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— CHICKEN SORENTINO—
Submitted by Cookingrv (Sue)

• 6 boneless, skinless chicken breasts, pounded very thin

• 2 tablespoon butter
• 1 eggplant, peeled and sliced into H inch diagonal slices
• 1 egg, beaten
• O cup flour
• 1 cup seasoned breadcrumbs
• cooking spray
• 1 cup sherry
• 1 cup chicken stock (or canned broth)
• 6 slices prosciutto
• 6 slices mozzarella

Preheat oven to 375° F.

Lightly coat a jelly roll pan (cookie sheet) with oil.

Coat eggplant slices with flour, then dip into egg, then breadcrumbs.
Place on cookie sheet and bake for 25 to 30 minutes

While eggplant is cooking. Heat large skillet and melt butter.

Brown the chicken cutlets for a few minutes until golden brown.
Remove from skillet, set aside and keep warm.

When eggplant slices are golden brown, remove from oven and set aside.

Over medium-high heat, add sherry and chicken broth to skillet, scraping
up all brown bits (deglazing the pan). Cook for about 2 minutes, reducing sauce
somewhat. Add chicken cutlets back to pan and top with a piece of prosciutto and a
piece of eggplant. Spoon some sauce over the top and cover for 2 minutes, over
medium-high heat. Remove cover and top with mozzarella slices. Cover and heat
over medium heat for 1 minute or until mozzarella melts.

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— C H I C K E N C U T L E T PA R M E S A N —
Submitted by Cookingrv (Sue)

• 10 boneless, skinless chicken breasts

• 1 cup mayonnaise
• 1 cup flavored breadcrumbs
• 2 cup panko (Japanese breadcrumbs)
• G cup grated Parmesan cheese
• 2 teaspoon garlic powder
• fresh ground pepper.
• 2-H cups Tomato sauce

Pound cutlets until they’re of even thickness.

Mix flavored breadcrumbs, panko, Parmesan cheese, garlic powder,

and pepper in a large flat dish. Taking cutlets one at a time, coat each cutlet with
mayonnaise and then dip into breadcrumb mixture and place in baking pan.
Bake at 350° for 45 minutes or until deep golden.

Take out of oven and spoon G cup tomato sauce over each.
Top each cutlet with one slice of mozzarella. Return to oven for 5 minutes,
or until cheese is melted.

MAKING AHEAD:
Cutlets can be prepared ahead and refrigerated
until ready to use. Remove from refrigerator 30 minutes
before baking and cook as directed above.

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 KL
— LEMON CHICKEN—
(DOMINICK’S)
Submitted by Cookingrv (Sue)

My sisters father-in law was born and raised in Italy, and is a fabulous cook. This is his recipe.

• 2 pounds. chicken breasts, skinless, boneless

• I cup flour
• 4 tablespoons butter
• G cup canola oil
• 1 cup dry white wine
• juice of H lemon
• 1 cup chicken broth (canned or home made)
• 8 lemon slices
• fresh parsley for garnish

Pound chicken cutlets to G or N inch thick.

Cut into 2 x 2 inch pieces. Lightly coat with flour.

Heat butter in large skillet. When bubbly, add oil.

When oil is hot, add chicken pieces in batches so only one layer of chicken
is in pan at a time, brown lightly on both sides. Remove chicken and reserve in a
baking dish. When all pieces are browned and removed from pan, add wine and
lemon juice to pan. Scrape up bits on bottom of pan (deglaze). Bring to a boil,
and reduce liquid over high heat, for 3 minutes. Add chicken broth and reduce
for another 3 minutes. Return chicken to pan. Top with lemon slices. Simmer for
5 to 6 minutes. Garnish with fresh parsley and additional lemon slices.

NOTE: If making ahead, store in a baking dish and reheat covered, in oven
for 30 minutes at 300° or in a chafing dish.

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 KL
— STUFFED CHICKEN CUTLETS—
( C H E E S E , H A M A N D A S PA R A G U S )
Submitted by Cookingrv (Sue)

• 4 boneless, skinless chicken cutlets

• 1 tablespoon parsley—dried
• 1 cup grated Jarlsberg cheese
• 4 slices ham
• 12 asparagus stalks
1 egg, beaten
• 2 cup chicken stock (or broth)
• I cup white wine
• 2 tablespoons butter
• 2 tablespoons flour

Pound chicken cutlets so they’re of even thickness.

Layer parsley, Jarlsberg, ham, asparagus. Season with salt and fresh
ground pepper. Roll up cutlet and tie with kitchen string (be sure to tie the ends tight so
that filling isn’t lost during cooking).. Brush with egg and roll in seasoned breadcrumbs or
panko (Japanese breadcrumbs). Lay chicken rolls seam side down in baking pan
that fits the rolls so they’re not crowded. Add chicken stock and
wine to pan (should come up about H inch).

Bake at 350° for 45 to 60 minutes Remove chicken rolls from pan

and keep warm. Melt 2 tablespoons butter in small sauce pan over medium-high
heat. Add flour and stir until lightly golden. Carefully add the baking pan liquids
to the sauce pan and whisk until thickened.

Serve chicken and pass the gravy.

NOTE: Any type of filling can be used such as bread stuffing. Also consider using any type of
cheese like goat cheese, herbed cream cheese, Fontina, etc. Additionally, spinach leaves can be
used as well as any kind of meat such as prosciutto.

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— F I S H P R OV E N Ç A L —
Submitted by Cookingrv (Sue)

• 3 tablespoons olive oil

• 3 garlic cloves—chopped
• 10 Kalamata olives—sliced or chopped
• 1-H tablespoons capers
• 2 tomatoes—chopped
• 1 tablespoon butter—optional

Heat pan and add oil. When oil is heated, add garlic and sauté over medium heat
for a minute or two. Add chopped olives and capers, sauté for 3 minutes.
Add tomatoes and toss. Remove from heat and add butter, swirling to melt.

Top baked, grilled, or pan-cooked fish with olive topping.

Works well with mild fish such as tilapia, swordfish, flounder, etc.

NOTE: Can mix olives like kalamata and black, or green and kalamata

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 FOR MORE RUSTIC FARE

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 KL
— SAUSAGE, PEPPERS, AND ONIONS—
Submitted by Cookingrv (Sue)

• 5 pork sausage links, 1 pinwheel or 5 links

• G cup olive oil
• 3 green peppers cut into thin strips (red, yellow, or orange peppers work fine too)
• 2 large onions, sliced in half, then sliced thin
• 1-H teaspoon salt
• 1 Italian bread, cut into 5 sections, then cut each lengthwise

Heat large, deep skillet, then add olive oil. Add sliced peppers
and onions, and salt; toss. Sauté, tossing often, until softened (about 10 minutes)
and tender, not mushy. Remove onions/peppers from skillet and set aside. Add
2 tablespoons olive oil to skillet. When oil is heated, add sausage. Let cook over
medium heat for 5 minutes, then cover. Cook 5 to 10 minutes more; carefully
turn sausage over. Cover and cook about 10 minutes more. When
sausage is cooked, remove from pan and set aside.

Add onions and peppers back to pan, and toss.

Serve sausage, peppers and onions with Italian bread.

NOTE: By cooking the sausage covered, it allows juices to collect in the pan.
These juices give the final product a lot of flavor. If browned sausage and veggies are desired,
cook over medium-high heat uncovered.

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— E G G P L A N T PA R M E S A N WITH P A N KO —
Submitted by Cookingrv (Sue)

• 1-H cup panko, can substitute seasoned breadcrumbs

• 1 ounce grated Parmesan cheese
• 2 teaspoon dried basil (eliminate if using seasoned breadcrumbs)
• 3 egg whites
• juice of 1 lemon
• H teaspoon salt
• 2 medium eggplant—peeled and sliced into G inch rounds
• olive oil cooking spray
• 1-H cup tomato sauce
• 4 ounce shredded part-skim mozzarella

Preheat oven to 400°.

Spray 2 cookie sheets with olive oil. In shallow bowl, combine panko,
parmesan cheese, and basil. In another shallow bowl, combine egg white,
lemon juice, and salt. Working one at a time, dip eggplant slices
into egg white, then panko.

Place slices on baking sheet, spray tops with oil.

Bake at 400° for 15 minutes.

Remove from oven, turn them over, spray again with olive oil.
Return to oven and bake for 15 minutes more. To assemble casserole,
layer H eggplant in 9 x 13 inch baking dish. Spoon H the sauce, then
H the grated mozzarella. Layer remaining eggplant, sauce, and mozzarella.
Cool at 400° uncovered for 20 minutes or until cheese is melted.
Can assemble, them freeze or refrigerate for another day.

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— STUFFED LEG OF LAMB—
Submitted by Cookingrv (Sue)

• 5 pounds leg of lamb, butterflied

• salt and pepper to taste
• 2 heads garlic, roasted and puréed
• H cup chopped fresh parsley
• 1 cup grated Romano cheese,(Locatelli brand is best)
• 3 cup dry red wine
• 2 cup chicken broth
• 3 tablespoons canola oil
• 3 tablespoons butter
• 3 tablespoons flour

Have butcher debone lamb and butterfly for stuffing.

Make several shallow slits in meat (don’t go through to the other side)
and season with salt and pepper.

Spread H the garlic paste on the inside portion of the lamb then cover
with parsley and grated cheese. Roll up lamb roast and tie with string every
inch or so. Sprinkle roast with salt and pepper.

Heat oil in large skillet and brown roast on all sides. You can prep to this
point a few hours ahead or the day before. Refrigerate if doing the day before,
take out of the fridge 2 hours before oven time so it gets to room temp.

TO COOK:
To a roasting pan, add the wine and beef or chicken broth. Place the
lamb on a rack in the roasting pan. Rub the outside of the roast with the
remaining garlic purée. Roast at 375° for approximately 1 hour or until
internal temperature is 160° for medium. Remove to a cutting
board and let sit for 15 minutes.

While meat is cooking, add butter to a small sauce pan and heat until
bubbly, add flour and whisk until lightly golden. Set aside.

In meantime, spoon off some of the fat collected in the roasting pan,
and pour the contents into a skillet (aides in reducing the liquid faster). Reduce
over high heat until thickened slightly. A tablespoon at a time, add the roux
and whisk over medium heat. After a minute or so, test if it has reached a
consistency to your liking. If not, add another tablespoons of roux.
Slice lamb and serve immediately with gravy on the side.

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— — P O R K E T TA WITH O V E N R O A S T E D V E G E TA B L E S —
SUBMITTED BY SUSIE_QUE (SUSIE)

• 1 4-pound pork loin

• 1 box frozen chopped spinach drained
• 16 ounce tub ricotta cheese
• G cup chopped sun dried tomatoes
• H pounds bacon cooked and crumbled
• 2 tablespoons chopped rosemary
• extra-virgin olive oil
• salt and pepper

Have your butcher double butterfly the pork loin.

Combine all the ingredients except olive oil, salt and pepper and
spread evenly over the open roast. Roll up tightly and tie with butchers twine.
Rub roast with extra-virgin olive oil and season with salt and pepper. Meanwhile
cut into large chunks 1 pounds red potatoes, H pounds carrots, 1 pounds
red onion. Coat with olive oil, salt and pepper and minced garlic.

Arrange the vegetables in a large baking dish and place the roast on top.

Place in a pre-heated 450° oven for 20 minutes.

Lower the oven to 350° and cook for about 1-H hours longer.
Allow to cool slightly before carving.

NOTE: Double butterfly means to butterfly like a book and then open each page
into another flap. Just be sure not to cut the first butterfly too deep.

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— OSSOBUCO—
SUBMITTED BY GINGER ST THOMAS RECIPE (GINGER)

This is the one I make because I like the lemon zest in it.
Tried and true several times. I serve it with risotto.

• 3 whole shanks of veal, cut into 3 inch pieces

• flour for dredging
• H cup olive oil, approximately
• 1 onion, sliced thin
• 1 bay leaf
• 2 small carrots, sliced thing
• 1 celery stalk, diced
• H cup dry white wine
• 2-H cups canned tomatoes, undrained
• 1 teaspoon tomato paste
• 1-H tablespoons chopped parsley
• 1 garlic clove, crushed
• 1 tablespoon grated lemon zest
• salt and pepper to taste

Dredge the shanks in flour. Heat the oil in a skillet,

add the shanks and brown on all sides. Remove to a warm platter. If necessary,
add more oil to the skillet. Add the onions, bay leaf, carrots and celery and cook
over medium heat 5 minutes. Add the wine and simmer until all the wine
has evaporated. Add the shanks, tomatoes and tomato paste, cover and
simmer until tender, about 1-H hours. If necessary, add a small
amount of wine or water during cooking.

Remove the shanks from the skillet and strain the sauce.
Place the meat and sauce back in the pan and stir in the parsley,
garlic, lemon zest, salt and pepper. Simmer 5 minutes longer.

Serves 6

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— V E A L PA R M I G I A NA —
SUBMITTED BY CHASE (SHARON)

• 4 veal cutlets (boneless chicken breasts may be substituted)

• 2 eggs
• salt and freshly ground pepper
• 1 cup dry breadcrumbs
• 6 tablespoon freshly grated parmesan cheese
• G cup butter
• 4 slices prosciutto
• 4 slices mozzarella or provolone
• fresh tomato sauce (recipe follows)

Pound the cutlets thin. Beat eggs with salt and pepper.
Combine the bread crumbs and parmesan cheese on a plate.
Dip cutlets in egg and then coat with the bread crumbs. Press the
mixture into the cutlets. Let the cutlets stand 10 minutes.

Heat the butter in a sauté pan, when it foams add the cutlets.
Cook over medium heat 2 minutes on each side. Cutlets should be golden.

Remove the cutlets to an oven proof dish. Top each cutlet with
a slice of prosciutto and a slice of provolone. Cover with tomato sauce and cook in
a 350° oven for 5 to 10 minutes, just until cheese starts to melt

Serve with your choice pasta or rosemary roasted potatoes and a vegetable.

TOMATO SAUCE:
• 6 tablespoons extra-virgin olive oil
• 1 large red onion
• 3 tablespoons chopped fresh thyme, or 1 tablespoon dried
• 2 (28-ounce) cans peeled whole tomatoes, crushed by hand.
• salt and freshly ground black pepper

In a 3-quart saucepan, heat the olive oil over medium heat.

Add the onion and cook until soft. Add the thyme, tomatoes, and juice
and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes
until as thickened. Season with salt and pepper.

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— TUSCAN CHICKEN—
SUBMITTED BY CANARYBIRD (SHARON)
Source: The New Basics Cookbook
Julee Rosso and Sheila Lukins © 1989

• 1 chicken (3 to 4 pounds), well rinsed, patted dry,

trimmed of excess fat, and cut into 8 pieces
• I cup Chianti or other dry red wine
• 3 ribs celery, cut into 1-H inch pieces
• 6 shallots, peeled and quartered
• 15 oil-cured olives, pitted
• N cup golden raisins
• G cup capers, drained
• 2 teaspoons dried sage leaves, crumbled
• 2 teaspoons dried rosemary, crumbled
• 1 teaspoon salt
• freshly ground black pepper to taste
• 1 tablespoon olive oil
• I cup homemade beef stock or canned broth
• G cup tomato paste

In a large bowl combine the chicken pieces, wine, celery, shallots,

olives, raisins and capers. Sprinkle with 1 teaspoon of the sage, 1 teaspoon
of the rosemary, H teaspoon of the salt, and pepper. Mix well, cover,
refrigerate and marinate overnight.

Preheat the oven to 35o° F

Heat the oil in a heavy ovenproof skillet. Lift the chicken from the marinade,
and sauté over medium heat until golden. Reserve the marinade.

While the chicken is sautéing, stir together the reserved marinade,

the stock, tomato paste, remaining 1 teaspoon sage, 1 teaspoon rosemary,
H teaspoon salt, and pepper to taste. When the chicken is browned,
pour this mixture over it and bring to a boil.

Transfer the skillet to the oven and, basting and degreasing twice, bake 45 minutes.
(Degrease by using a large metal spoon to carefully skim off any accumulated fat).

Bring the skillet to the table and serve immediately.

4 portions.

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— CAPRETTO ALLA ROMANO—
( B A K E D B A BY G OAT R O M A N S T Y L E )
Submitted by Canarybird (Sharon)
Source: The New Basics Cookbook
Julee Rosso and Sheila Lukins © 1989

• 1 rack of young goat

• H cup dry white wine
• juice of 1 lemon
• G cup extra-virgin olive oil
• 2 cloves garlic, minced
• 1 sprig rosemary
• 1 sprig sage
• salt and freshly ground pepper to taste

Cut the ribs of the goat individually,

approximately 2 inches thick or have
the butcher do this for you.

Mix the remaining ingredients in a large bowl, add the meat,

and marinate at room temperature for at least 30 minutes,
but no more than 4 hours.

Preheat the broiler.

Arrange the meat on a rack in a broiling pan, and broil until

browned, approximately. 3 minutes on each side. Serve immediately.
(This can also be cooked on an outdoor grill).

4 portions.

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— V E A L P I C C ATA —
Submitted by Ann T

• 4 veal scallopini, pounded thin

• flour seasoned with salt and pepper
• olive oil
• garlic
• 1 cup chicken broth
• lemon zest
• juice of one lemon
• capers or green peppercorns
• G cup fresh chopped parsley

Bring chicken broth to a boil and add peppercorns if using.

Allow to sit for 10 or 15 minutes to soften. Heat oil in skillet.
Dip veal into seasoned flour and sauté one or two at a time,
quickly on each side. Remove from pan.

If the drippings in the pan are too brown, clean out pan before
continuing. Heat tablespoon butter and add minced garlic, sauté for 30 seconds,
do not brown. Add chicken broth with peppercorns and simmer until reduced.
Add lemon zest and lemon juice. Place the meat back into pan and simmer
until reheated. If using capers instead of peppercorns, add now.
Sprinkle with fresh chopped parsley

Serve with either a side of pasta or with potatoes and vegetables.

Servings: 4

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 KL
— CHICKEN VERMICELLI FROM THE
B L A C K S H O P R E S TA U R A N T I N C A M B R I D G E —
Submitted by Chase (Sharon)

• N cup toasted bread crumbs

• 1 pounds vermicelli or spaghettini
• N cup extra-virgin olive oil
• 3 medium boneless, skinless chicken breasts cut in H inch cubes
• 6 slices pancetta sliced into H inch strips
• 7 cloves of garlic crushed
• pinch of pepper
• 6 medium portobello mushrooms, sliced H inch thick
• 2 cups chicken stock
• chopped fresh herbs

Cook pasta until al dente, drain and set aside.

While pasta is cooking, heat oil in a large skillet.

Cook chicken and pancetta until chicken is golden. Add garlic
and pepper, sauté until garlic is light golden and chicken is no longer
pink. Add mushrooms and stock. Cook over high heat for
1 minute to reduce stock. Add pasta and toss. Serve
garnished with bread crumbs and fresh herbs.

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 KL
— S A L M O N W I T H J U L I E N N E V E G E TA B L E S —
SUBMITTED BY ANN T

This recipe was adapted from a recipe by Umberto Menghi.

I saw him prepare something similar on the cooking show that he had back in
the late 70s. Umberto owns a number restaurants including an Italian Villa
and Cooking School (Villa Delia Cooking School) in Tuscany.

• 1 large carrot
• 1 stalk of celery
• 1 lemon
• 2 cloves garlic
• 1 large shallot
• parsley
• white wine
• chicken broth (optional instead of white wine)
• olive oil

Place salmon filets in a shallow oven proof dish.

Julienne carrots, celery, lemon zest, chop parsley, mince garlic chop
shallots. Mix together and spread over top of the salmon. Pour a little
white wine, or chicken broth over the salmon and a squeeze of lemon juice.
Drizzle with olive oil. Sprinkle with salt and Pepper

Butter a piece of foil and place loosely on top of fish.

Do not seal. Bake in a 400° to 450° oven for approximately
10 to 20 minutes, depending on the thickness of salmon.

To serve place a piece of salmon on plate keeping some

of the julienne vegetables on top.

Servings: 4

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— C H I C K E N P I C C ATA —
SUBMITTED BY WOODIE

This is they way I make chicken piccata, adapted from a

newspaper article a few years ago. Maybe not very Italian,
but we like this with mashed potatoes!

• 4 chicken breast halves, boned and skinned

• salt and pepper
• flour (enough for coating)
• 3 tablespoons butter
• juice of 1 lemon
• 1-H cups chicken broth
• H cup white wine

Fresh chopped parsley, to garnish. Put a piece of waxed paper

on the counter and place chicken on top. Use a meat pounder, the side
of a saucer, the unsharpened side of a heavy knife or other object to pound the
breast into a thin piece that’s uniformly thick (about an inch). Salt and
pepper the chicken generously, then coat with flour. Melt butter
in a large skillet and brown chicken on both sides.

Remove chicken from skillet. Add lemon juice, chicken

broth and wine. Boil down until its about one-half cup. Place
chicken back in skillet, cover and cook 3 minutes. Remove
cover and serve. Garnish with fresh chopped parsley.

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 KL
— BRACIOLE—
(BREE-ZSHOLE)
Submitted by bubbeskitchen (Renee A)

I watched an older friend make this when I was just in

my twenties and have refined it over the years. Braciole is a wonderful addition
to sauce along with meatballs, etc.

Equipment: non-stick skillet, kitchen string, meat pounder

• 1 pounds top round steak or sirloin sliced G-inch thin across the grain.
Best done when meat is just slightly frozen.
• H cup bread crumbs
• H cup flat-leaf parsley chopped.
• N cup pignoli nuts (pine nuts), optional
• G cup freshly grated Parmesan cheese
• 2–3 cloves garlic minced
• freshly ground black pepper
• kosher salt
• tomato sauce, homemade of course.

Pound meat between pieces of waxed paper until thin rectangle sized
3 x 7 inches. Trim as necessary. Save scrapes for adding to sauce.

Make the filling by mixing all of the ingredients together.

Place an equal amount of filling on each slice of meat, spreading out
to within 1-inch of the edges. Roll up tightly from the short ends and
secure firmly with about 3 pieces of kitchen string

Meanwhile bring enough tomato sauce up to a simmer in a pot large enough

to hold the braciole and any other meats being added. Brown on all sides in oil
until seared. Add to sauce and simmer until tender, about 2 hours or so.

Notes: Thick rolls will take longer to cook so make sure the meat is thin.

Serves 8

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 KL
— BEEF: BRACIOLE—
SUBMITTED BY ANN T
Source : Ethnic Recipe Ring.

I have two recipes that I use for Braciole. My other one is almost identical to Renee’s
with the exception that I add a slice of Prosciutto to each piece of meat. Here is the other one that I like.
In this one the meat can be left in one large piece and then sliced or done in individual size.

• 1 (2 to 2-H pounds) round steak, butterflied or for individual

servings cut into 6 to 8 slices and pounded thin.
• 1 lemon, grated rind
• salt and pepper
• 2-H teaspoons oregano
• G pound prosciutto, thinly sliced
• 2 cups bread crumbs
• G pound Parmigiano-Reggiano cheese, grated
• H cup chopped parsley
• H teaspoon rosemary
• H cup flour
• G cup olive oil
• 4 cloves garlic, finely chopped
• 1 small onion, diced
• H cup dry red wine
• 2 cups chopped canned pear
• tomatoes with their juice

If leaving whole, Open the butterflied steak and,

with waxed paper covering it, pound evenly with a meat mallet
until approximately G inch thick. Rub the lemon rind, salt, pepper, and
1-H teaspoon oregano into the meat. Lay the prosciutto slices evenly on the steak.
Sprinkle the bread crumbs, grated Parmesan, and parsley evenly over the
prosciutto slices. Roll the braciole tightly, taking care while rolling to
tuck in both ends so as to hold in the filling while cooking.
Tie the roll with strings at 1-H to 2 inch intervals.

— recipe continued on next page —

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 —B E E F : B R AC I O L E CONTINUED —

Rub the rosemary between your palms to break it up.

Season the flour with the rosemary, remaining oregano, and salt and pepper.
Rub this mixture onto the surface of the beef roll.

In a pan large enough to hold the roll, heat the olive oil over moderately
high heat. Add the beef roll, turning to brown the entire surface. Add the garlic
and onion and cook until the garlic begins to turn golden brown. Add the wine
and cook for one minute. Add the tomatoes with their juice and salt and pepper to
taste. Cover the pan and simmer over low heat for 1 to 1-H hours or until very
tender when pierced with a fork. If liquid appears to be diminishing
during the cooking, splash a bit more wine into the pan.

Remove from pan and place on a heated platter. Remove the strings,
cut into H inch thick slices, pour the tomato mixture over the slices and serve.

NOTE: If serving cold, place the braciole on a platter, pour the sauce over it, cover
tightly with plastic wrap or foil, and refrigerate. Before serving, bring to room temperature,
remove the strings, and cut into slices as mentioned previously. The slices can be served on a
bed of lettuce, accompanied by freshly baked bread.

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 KL
— SICILIAN CHICKEN—
Submitted by bubbeskitchen (Renee A)

• 1 4-pound chicken cut into 8 pieces

• 8 cloves garlic, roughly chopped
• G cup chopped Italian parsley
• 2 yellow onions halved and sliced lengthwise
• 2 lemons, 1 juiced the other sliced
• extra-virgin olive oil
• freshly ground black pepper
• G teaspoon red pepper flakes
• salt
• olives, optional
• red wine vinegar

Preheat oven to 375º.

Rinse and dry chicken. Put in a glass dish with G cup olive oil, the garlic,
onion and lemon juice. Let stand for no longer than 15 minutes.

Heat a large, ovenproof skillet over medium high heat. Add some oil.
Pick up chicken draining liquid a little and add to skillet and brown on all sides.
Do in batches if necessary. Add the marinade, sliced lemons, pepper
(red and black to taste), salt and olives if using. Bring to boil, sprinkle with
H of the parsley and remove to oven.

Bake until cooked through, about 30 minutes.

Add a splash of red wine vinegar if desired for the last 10 minutes of cooking.
Stir. Garnish with the rest of the parsley, correct seasoning.

Serve with risotto or other starch if desired.

Servings: 4

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 KL
— I TA L I A N R O A S T E D C H I C K E N —
Submitted by Ann T

This recipe can be made with small roasting chickens but I prefer
to use the Cornish game hens. It is my version of a dish served in an Italian restaurant in
Sault Ste. Marie, Ontario. It was always served with Pasta Aglio e Olio.

• 2 Cornish game hens

• 2 sprigs of rosemary
• 2 to 3 cloves of garlic
• salt, pepper
• juice from one lemon
• lemon zest
• hot red pepper flakes (optional)
• H cup olive oil

Split game hens in half. Remove back bone.

With a mortar and pestle, crush garlic, rosemary, pepper corns,
and salt with the olive oil. Spread mixture over the outside and inside of the
Cornish hens. Place in a Ziploc bag and add the lemon zest and the lemon juice.
Marinate at least one hour. You can marinate this over night, but do not
add the lemon juice until an hour before. Lemon will “cook”
the chicken, changing the texture.

Heat oven to 450 to 500°F.

Place hens in a shallow roasting pan.
Roast for 30 to 45 minutes, basting once or twice.
Serve with a side order of Pasta Aglio e Olio.

Servings: 4

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 KL
— GINGERED SCAMPI WITH SHALLOTS—
Submitted by LoriJean44 (Lori)
This recipe is out of La Cucina Italiana, Holiday Issue—December 2002:

• 1-I pounds jumbo shrimp

• 1 tablespoon, minced
• 2 tablespoons extra-virgin olive oil
• 5 shallots
• Granny Smith apple, cored and chopped
• salt
• brandy
• H cup heavy cream
• 1 cup vegetable broth
• 2 cups rice pilaf

With shells on, slice down the length of the shrimp, and butterfly
(press them open like a book). Sprinkle with ginger, and set aside to marinate for
a couple of hours. In a non-stick skillet over medium-high heat, warm olive oil,
and add shallots, apple and shrimp. Sauté for a minute and season with salt to
taste. Turn heat to high, and add a dash of brandy to deglaze the pan. Scrape
up the browned bits on the bottom of the pan with a spoon. Add cream and
broth, and reduce over medium-heat. Serve with rice pilaf.

Serves 4

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 KL
— SHRIMP SCAMPI—
SUBMITTED BY COOKINGRV (SUE)

• 1 pounds jumbo shrimp, approximately 16 to 20, peeled and deveined

• 2 teaspoons cooking oil
• 6 tablespoons unsalted butter, melted
• 1 tablespoon parsley
• 4 garlic cloves
• 1 ounce sherry
• 1 ounce white wine
• lemon juice

Preheat oven to 400°.

Coat baking dish with oil. Place shrimp in baking dish.

Mix remaining ingredients and pour over shrimp.
Bake for 10 minutes or until shrimp are cooked through

KL

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 — M E AT B A L L S —
Submitted by LoriJean44 (Lori)

• I pound ground chuck

• G pound ground pork
• 1 cup fine bread crumbs
• N cup grated Parmesan
• 1 tablespoon minced parsley
• 1 clove garlic, minced
• H cup milk
• 2 eggs, beaten
• 1-H teaspoons salt
• J teaspoon pepper

Mix all ingredients. Form into golf ball-sized meatballs.

Place on baking sheet and bake at 350 F. for 30 minutes.
Add to pot of sauce and simmer for at least 30 minutes.

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 KL
— VEAL SCALLOPINI—
Submitted by LoriJean44 (Lori)

My mother has made this dish for the last 30 years or so.

• 2 pounds veal cutlet

• 2 tablespoons olive oil
• 1 tablespoon butter
• 3 medium onion, sliced
• 2 tablespoons tomato paste
• 1 clove garlic, crushed
• 1 tablespoon flour
• 1 cup water
• salt and pepper
• white wine and water
• 2 cups sliced mushrooms, sautéed

Cut meat into rather small serving pieces and pound

until very thin. Brown meat in olive oil and butter heated in a
heavy skillet and transfer to medium casserole dish. Sauté onions
in same skillet, stir in tomato paste, garlic, flour, and water, stirring
until smooth. Season to taste, heat to a boil, and pour over veal in casserole.
Add enough water and wine so that meat is just covered with liquid. Cover
casserole and place in 450°F. oven. As soon as sauce begins to bubble
(about 5 to 10 minutes), lower oven temp. to 300°F and continue
to bake about 1 hour, or until veal is very tender.
Stir in mushrooms halfway through cooking.

Serve with pasta.

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 KL
— C H I C K E N C A C C I AT O R E —
Submitted by LoriJean44 (Lori)

• 1 chicken, cut up
• 2 tablespoons oil
• 1 cup onion, thinly sliced
• 1-H teaspoon fresh rosemary, chopped
• 2 garlic cloves, sliced
• H cup white wine
• 1-H cup chopped tomatoes
• salt and pepper

Sauté onions in hot oil. Brown chicken with garlic and rosemary.
Add wine and tomatoes and cover pan. Simmer over low heat
and cook 40 minutes until chicken is tender.

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 Le Verdure

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 MN

— S T U F F E D ZUC C H I N I TA M B O U R I N E S —
Submitted by Ann T

These Tambourines are easy to make and can be prepared

earlier in the day and then baked at the last minute.

• 2 zucchini
• 2 tablespoon butter
• 1 garlic clove, finely minced
• 4 teaspoons finely minced shallots
• 1 tomato diced
• salt and pepper
• 2 tablespoons parmesan cheese

Preheat oven to 400°. Slice zucchini into 1-H to 2 inch chunks (little logs).
In a saucepan filled with lightly salted boiling water, cook zucchini pieces for 5 minutes.
Rinse under cold water and drain. Scoop out pulp, but not too deeply,
leave G to H inch bottom. Chop pulp and set aside.

In a skillet, melt butter and cook zucchini pulp along with garlic,
shallots and diced tomatoes until liquid has completely evaporated. Season
with salt and pepper and sprinkle with parmesan cheese.

Stuff each zucchini tambourine with filling and

heat in oven for 5 minutes and serve.

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 MN

— TINY SPINACH SOUFFLÉS—

Submitted by Ann T

• 1 pounds of fresh baby spinach

• béchamel sauce
• 2 tablespoons butter
• H small onion
• 2 tablespoons flour
• 5 ounce milk
• 2 eggs, separated, plus 2 egg whites
• 6 tablespoons grated cheddar cheese
• 2 tablespoons grated Parmesan cheese
• freshly grated nutmeg
• salt and pepper

Preheat the oven to 350°F

Grease 8 small or 4 medium size ramekins.

Sprinkle with parmesan cheese.

Wash the spinach and shake most of the water off leaves.
Cook until tender with just the water that is left on the leaves
(takes just one minute or so). When cool enough to handle, squeeze the excess
spinach to get rid of excess liquid. Chop it finely
and add to the béchamel sauce.

Remove from the heat, add the two egg yolks, cheddar cheese,
parmesan cheese, nutmeg, salt and pepper. Beat the four egg whites
until stiff and fold into spinach mixture.

Divide the mixture between the prepared soufflé dishes and place in a pan
of hot water. Place in oven and bake for about 20 to 25 minutes or until they have
risen and browned but are still creamy in the centre. Serve immediately.

Makes 8 small soufflés.

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 MN

— STRING BEANS WITH PROSCIUTTO—

Submitted by MQmoi

• 1 pound tender string beans

• 3 tablespoons butter
• 3 slices prosciutto, shredded
• G teaspoon pepper

Wash beans and boil in salted water 20 minutes.

Drain well and place in skillet with butter and cook 5 minutes.
Add prosciutto and pepper, mix well.
Cook 4 to 5 minutes longer and serve.

Serves 4

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 MN

— SWISS CHARD GENOA STYLE—

Submitted by MQmoi

• 1 large bunch Swiss chard

• G teaspoon salt
• I cup olive oil
• 2 mediums onions, sliced
• 1 tablespoon chopped parsley
• 2 cloves garlic
• G pounds. mushrooms, sliced
• 2 eggs, lightly beaten
• H teaspoon pepper
• 2 tablespoons grated Parmesan cheese
• H teaspoon salt
• H cup bread crumbs

Remove stalks from chard, wash and shred. Place in saucepan

with G teaspoon salt and no water. Cover pan and cook over
moderate flame 10 minutes, stirring often.

Remove from fire and squeeze dry. Place onions and oil in saucepan
and brown slightly. Add parsley, garlic, mushrooms and chard. Cook 5 minutes.
Remove from fire and cool. Add eggs, pepper, Parmesan and salt.

Grease casserole dish and sprinkle with some bread crumbs.

Pour chard mixture into casserole and top with remaining bread crumbs.

Bake in moderate oven (375°) 20 minutes. Serve hot or cold.

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 MN
— I TA L I A N R ATAT O U I L L E —
( P E P E R O N ATA )
Submitted by Canarybird (Sharon)
Source: The New Basics Cookbook
Julee Rosso and Sheila Lukins©1989

• 2 small Italian eggplant (5 ounces each), cut into 1 inch cubes

• H teaspoon salt
• 1 pounds very small new potatoes (18 to 20)
• 4 tablespoons olive oil
• 1 green bell pepper, cored, seeded, and cut into 1-inch squares
• 1 red bell pepper, cored, seeded, and cut into 1-inch squares
• 1 red onion, coarsely chopped
• 4 cloves garlic, coarsely chopped
• H teaspoon salt
• H teaspoon freshly ground black pepper
• 6 ripe plum tomatoes, cubed
• H cup coarsely chopped fresh parsley
• H cup coarsely chopped fresh basil leaves
• 2 tablespoons fresh oregano leaves

GARNISH:
• 2 tablespoons minced fresh basil leaves
• 1 tablespoon grated lemon zest
• 2 cloves garlic minced

Sprinkle the eggplant lightly with the salt, and place in a colander.
Allow to sit for one hour. Then rinse, drain, and pat dry.

Bring a large saucepan of water to a boil, and add the potatoes. Reduce the heat
and simmer until just tender, about 25 minutes. Drain and set aside.

Preheat the oven to 350°F.

Heat 2 tablespoons of the oil in a large skillet, and add the bell peppers,
red onion, and garlic. Sauté over medium-low heat for 5 minutes.

Remove the skillet from the heat and add the salt, pepper, tomatoes, parsley,
basil, oregano, eggplant, and remaining 2 tablespoons of oil. Stir well, and
transfer the mixture to an ovenproof casserole. Cover and bake 30 minutes. Stir
in the reserved potatoes; and bake, uncovered, another 30 minutes, stirring once.

Combine the garnish ingredients in a small bowl, and stir it into the ratatouille
just before serving. Serve hot or at room temperature.

8 to 10 portions

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 MN
— SICILIAN CARROTS—
Submitted by bubbeskitchen (Renee A)

These are wonderful at room temperature or chilled used

as a side dish in the warmer weather and especially useful for a buffet as the dish is colorful,
sweet and not another starch.

Prep and cooking time: 30 minutes

• 4 bunches medium sized carrots, scraped, sliced on a slight angle about N inch thick
• I cup dried cranberries preferably unsweetened or just lightly so
• H teaspoon dried herbs such as a good “fine herb” blend or just use thyme.
Be sure to rub between palms to release essential oils.
• G cup pine nuts
• salt and pepper
• good quality, extra-virgin olive oil

Preheat oven to 450º. Place oven rack in top position.

To a large, somewhat shallow roasting pan, add carrots and

drizzle with olive oil. Season with herbs and freshly ground black pepper.
Toss to blend. Roast carrots for 10 minutes, toss briefly
and return to oven for 10 minutes more.

Meanwhile, put pine nuts in shallow pan and toast in middle

of oven for 5 minutes or until just until lightly colored and fragrant.
Remove and set aside.

Check carrots; they should be slightly golden and have lost their rawness.
The caramelizing should make them taste somewhat sweet and mellow. If not, cook
a bit longer: up to 5 minutes or so. Remove from oven, and salt to taste.

Add the cranberries and the pine nuts. Stir. Allow to cool in pan.

May be eaten at any temperature, or be refrigerated for a couple of days.

Servings: 8 to 10

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 MN
— A S PA R A G U S T I P S WITH PROSCIUTTO—
Submitted by MQmoi

• 24 asparagus tips
• 8 long thin slices prosciutto or ham
• G cup butter, softly melted
• 3 tablespoons grated Parmesan cheese

Cook fresh asparagus in briskly boiling water until barely tender.

Drain well.

Wrap 3 tips in each slice of prosciutto and fasten with toothpick.

Place in oiled baking dish, sprinkle with half of the butter and the
Parmesan and bake in hot oven 400°F for 5 minutes.

Remove from oven and pour remaining butter and serve.

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 MN
— IDEAS FO R SIDES—
Submitted by eileen_launonen (Eileen)

BROCCOLI RABE SAUTÉED WITH OLIVE OIL AND GARLIC

BREADED AND FRIED ARTICHOKE HEARTS

TOASTED BAGUETTE WITH FRESH BRUSCHETTA

ZUCCHINI WITH ONION IN A LIGHT TOMATO SAUCE

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 MN
— BROCOLI D’ RABE—
Submitted by bubbeskitchen (Renee A)

INGREDIENTS:
• one bunch brocoli rabe, washed well
• 2 to 3 cloves garlic sliced
• G cup extra-virgin olive oil
• black pepper
• salt
• red pepper flakes (optional)

INSTRUCTIONS:
Put a large pot of water to boil.
Cut brocoli rabe into 2 H-inch lengths. Blanch brocoli rabe
for 3 minutes and drain. Put garlic in oil in a cold sauté pan and heat
until garlic is just golden, add red pepper if using, stir. Raise heat and
add brocoli rabe, sauté until desired doneness

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 MN
— SPINACI ED AGLIO—UNO, DUE, TRE—
(SPINACH AND GARLIC—ONE, TWO, THREE)
Submitted by bubbeskitchen (Renee A)

INGREDIENTS:
• large bag of prewashed baby spinach leaves (about H pounds) or 2 bunches
• spinach,(not curly), leaves and tender stems only, washed
• 2 to 3 cloves garlic, minced
• 3 tablespoons extra-virgin olive oil
• salt and pepper
• pinch baking soda

INSTRUCTIONS:
Microwave garlic in oil for 45 seconds on high.
Microwave Spinach for about 1-H minutes with a pinch of baking soda.
Stir, and for cook for about another 30 seconds or until just wilted.
Put in serving dish with garlic and oil, salt and pepper, and toss.

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 MN
— R O A S T E D P O TAT O E S WITH LEMON AND HERBS—
Submitted by Mqmoi

My favorite way to cook potatoes. Don’t cut smaller than quartered.

These are best right out of the oven (not very good left over).
Adjust as necessary for smaller portions

• 5 pounds medium-size red potatoes—or premium, small white potatoes

• olive or salad oil
• 1 large lemon
• G cup chopped parsley
• 1 G teaspoons salt
• 1 teaspoon or less dried rosemary leaves, crushed
• 1 teaspoon dried thyme leaves
• H teaspoon sugar or more to taste
• H teaspoon coarsely ground black pepper

Preheat oven to 425° F. Cut each unpeeled potato into quarters.

In large bowl, toss potatoes with 2 tablespoons olive or salad oil.

Place potatoes in 2 jelly-roll pans (15-H x 10-H inch).

Roast potatoes 45 minutes, switching pans between upper and lower racks
halfway through baking, turning them occasionally with pancake turner,
until golden and fork-tender.

When potatoes are cooked, remove to large bowl. Grate peel from
lemon. Squeeze enough juice from lemon to equal 2 tablespoons. Add lemon
peel, lemon juice, parsley, salt, rosemary, thyme, sugar, pepper, and
2 tablespoons olive or salad oil; toss until potatoes are well coated.

Serve potatoes warm. Or, cover bowl and refrigerate if not serving right away.
Bring potatoes to room temperature before serving.

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 MN
— OREGANO MUSHROOMS—
( F U N G H I O R E G A N ATA )
Submitted by caliloo (Alexa)

This is another one I got from a friend. Quite tasty.

• 14 ounce mushrooms
• 2 lemons
• 1 cup white vinegar
• 2 cups water
• 1 cup olive oil
• salt and pepper
• red pepper flakes (to taste, I use about 1 teaspoon)
• 4 cloves garlic, peeled and sliced
• 1 tablespoon oregano
• N cup fresh, chopped parsley

Brush off the mushrooms, and cut off any woody stems.
Cut the mushrooms into quarters or halves if they are large. Boil the water,
and squeeze the lemons into the hot water. Add the mushrooms, and cook until
tender. Drain well. In another pot, add two cups of water and 1 cup of white
vinegar and bring to a boil. Add the mushrooms and cook until foam appears.
Drain in a sieve over the sink for two hours.

In a bowl, mix the cooled mushrooms with the rest of the ingredients. Toss well.
Store in a large jar in the refrigerator, topping off the jar with a little extra olive
oil to cover the mushrooms. Serve at room temperature.

Serves 4 to 6

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 Il Pane e La Pizza

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 Hh
— I TA L I A N B R E A D —
SUBMITTED BY ANN T

I usually make 3 loafs of bread and a focaccia or a pizza with this recipe.
Sometimes I make a Biga the night before using 1-H cups of the flour used in this recipe with
one cup of water and H teaspoon yeast. If you do not want to do this the recipe works just fine as follows.
This is a very wet dough and needs to be mixed in a machine for a long time before you can finish kneading by
hand. I use a Magic Mill Machine. If you are using something like a KitchenAid you
have to watch it carefully as it climbs up the beater or hook.

• 8 cups bread flour

• 1 tablespoon yeast
• 1-H tablespoons salt
• about 4 cups of water
• 2 tablespoons olive oil (optional)

Mix flour yeast water and oil (optional)—but NOT the salt—together
for a minute and leave for 20 minutes for the water to be partially absorbed.
Add salt and mix for about 30 minutes until the dough comes together enough to be
worked by hand. Continue kneading until smooth. Place in a large oiled bowl and rub
olive oil on top, cover and let rise until more than doubled. Pour out on to surface and divide
into the number of loafs you require. Do not punch out the air. Shape into loafs, sprinkle tops
with flour and leave to rise on a flour/cornmeal dusted surface. Heat tile/stones in oven to
500° while bread is rising. Slide loafs on to hot stone and spray with cold water,
three times, three minutes apart. Lower heat to 450° and bake for about
30 minutes. (I can do two loafs at a time in the oven on a large stone).

FOCACCIA:
To make Focaccia use some of the dough and place in a oil
rubbed pan (I use a rectangle shaped cake pan) Cover with plastic wrap
and let rise. Using you fingers indent the focaccia and drizzle with olive oil.
Sprinkle with whatever toppings you prefer. Salt, rosemary, sautéed or
thinly sliced onions, black olives, etc. I also use this recipe
to make a number of large pizzas.

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 Hh
— S C H I A C C I ATA C L A S S I C T U S C A N F L AT B R E A D —
Submitted by caliloo (Alexa)
Bon Appétit, May 2000

This is my absolute favorite recipe to go with any sort of Italian meal.

Originally cooked in the ashes of the hearth, schiacciata, which means

“squashed,” is usually about an inch thick. Variations of the bread are made throughout Italy;
Tuscans simply brush it with olive oil and sprinkle it with salt. Sometimes they add herbs or make a
sweet version with grapes and sugar. Remember that bread dough can have different
consistencies depending on the climate: This one should be soft, but not
too sticky. Add more flour if it feels too wet.

• 1 cup lukewarm water (90°F to 100°F)

• 2-G ounce packages dry yeast or two 0.6-ounce packages fresh yeast, crumbled
• 2-H cups (about) all purpose flour
• 4 tablespoons extra-virgin olive oil
• 1 tablespoon coarse sea salt

Pour 1 cup lukewarm water into small bowl; sprinkle with yeast.
Let stand until yeast dissolves, about 10 minutes.

Place 2 cups flour in large bowl. Make well in center of flour.

Pour yeast mixture into well. Using fork, stir until dough comes together.
Knead in bowl, adding enough flour G cup at a time to form slightly sticky dough.
Transfer to floured work surface. Knead until dough is smooth and elastic, about
10 minutes. Coat bowl with 1 tablespoon oil. Add dough; turn to coat.
Cover bowl with plastic wrap. Let stand in warm draft-free
area until doubled, about 1 hour 15 minutes.

Brush 11-inch-diameter tart pan with removable bottom or

baking sheet with 1 tablespoon oil. Punch down dough. Turn out onto
floured work surface and shape into 11-inch round. Transfer dough to
prepared tart pan or baking sheet. Cover loosely with plastic. Let rise
until dough is almost doubled, about 30 minutes.

Preheat oven to 400°F. Press fingertips into dough, creating

indentations. Brush with remaining 2 tablespoons oil. Sprinkle with salt.
Bake until golden, about 28 minutes. Cool bread in pan on rack
10 minutes. Remove bread from pan; cool completely.

Makes 1 round loaf.

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 Hh
— I TA L I A N P E A S A N T B R E A D —
Submitted by Cindy Mac
Adapted from The Frugal Gourmet Cooks Italian

• 1 package fast-rising dry yeast (or 2-G teaspoons)

• 1-G cups tepid water (about 110°)
• 3-G cups unbleached white bread flour
• H teaspoon salt dissolved in H teaspoon water

Dissolve the yeast in the water. Let stand 5-10 minutes.

Mix the dissolved yeast with 2-G cups of the flour. Beat for 5 minutes
with an electric mixers paddle attachment or a hand-held mixers dough
hooks. The dough will begin to pull away from the sides of the bowl.

Add the salted water and the remaining cup of flour.

Knead for 4-5 minutes with a dough hook/hooks or 10 minutes by hand.
You may need to add a little more water to get moist elastic dough. (Add water in
small increments, like a teaspoon at a time till you get the feel you’re looking for.)

Place the dough in a lightly greased (with olive oil) bowl and cover
with plastic wrap. Let rise for 1-2 hours, or until doubled in bulk. Punch
down, and let rise for 1-H hours, or until doubled.

Punch down again, and shape into 2 or 3 loaves. Don’t worry too
much about the shape. It doesn’t matter. Place the loaves on parchment
paper-lined baking sheets and sprinkle lightly with a little flour.

Preheat the oven to 425°. As soon as you place one of the

loaves in the oven also set a small oven-proof dish filled with water on
the floor of the oven. This will help give a good crust. Bake for 25 minutes
or until the bread is nicely browned and the loaves sound hollow when
you thump their bottoms with your finger. Cool on a rack.

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 Hh
— FO C AC C I A —
Submitted by Cindy Mac
Adapted from The Frugal Gourmet Cooks Italian

• 2-G teaspoons (1 packet) fast-rising dry yeast

• 1 cup tepid water (100-110°)
• 1 tablespoon granulated sugar
• 2 tablespoons olive oil
• G cup salad oil
• H teaspoon salt
• 2-I cups bread flour

TOPPING:
• 2 tablespoons olive oil
• 2-3 teaspoons fresh rosemary, finely chopped
• 2 teaspoons coarse salt

Dissolve the yeast in warm water. Add the

sugar, olive oil, salad oil, and salt.

Mix in 1-I cups of flour with a dough hook/hooks until the dough
begins to leave the sides of the mixing bowl, about 5 minutes.

Add the remaining flour and continue mixing with the dough hook/hooks
until the dough forms a ball, about 3 to 5 more minutes. Remove dough from
bowl and knead for 2 to 3 minutes, or until smooth. Allow the dough to rise
twice in the bowl and punch down after each rising. (I allow 2 hours total.)

Line a baking sheet with parchment paper and divide dough in half.
Using your hands, form each half into approximately 12-inch circles.
Cover with plastic wrap and allow to rise for 30 minutes.

Make indentations on top of dough with fingertips and drizzle olive oil over top.
Sprinkle with rosemary and salt. Bake at 375° for 30 minutes.

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 Hh
— FO C AC C I A —
( I TA L I A N F L AT B R E A D )
Submitted by DanaIN (Marilyn)

I’ve gotten emails from some of you who have tried this
and really liked it. We like it with olive oil for dipping or, kick it up and
mix extra-virgin olive oil with sun-dried tomatoes, and your choice
of fresh herbs and garlic for dipping.

• 1 cup warm water

• 1 teaspoon granulated sugar
• G ounce (1 packet) dry yeast
• 2-I cups bread flour
• 1 teaspoon salt
• 1 teaspoon garlic powder
• H teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• G teaspoon fresh ground pepper
• 1 tablespoon olive oil plus 1 tablespoon

Combine G cup of the warm water with sugar and yeast.

Allow mixture to stand for 10 minutes, if it doubles continue.

In a large bowl, stir together flour, salt, garlic powder, oregano,

thyme, basil and pepper. Mix in 1 tablespoon olive oil, remaining I cup
warm water and yeast mixture. When dough comes together, turn out onto lightly
floured surface and knead until smooth and elastic. Lightly oil a bowl and
place dough in it turning to coat with oil. Cover with a damp cloth,
let rise in warm place for 20 minutes.

Preheat oven to 450°. Coat a 10 x 15 inch jelly roll pan with olive oil.
Place dough on pan and using your fingers pat to fill pan. Drizzle top lightly
with olive oil. Sprinkle with coarse ground pepper as desired. Allow to rise
again 15 to 20 minutes. Bake 15 minutes until golden.

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 Hh
— PIZZA DOUGH—
Submitted by DanaIN (Marilyn)

• 1 package active dry yeast

• 1-H teaspoon sugar (or 1 teaspoon honey)
• 1 cup warm water (105° to 115°)
• 3 cups all-purpose flour
• 1 teaspoon salt

In a small bowl, dissolve the yeast along with sugar and G cup
of the warm water; allow to stand until it foams.

In a mixer with a dough hook, combine flour and salt.

Add yeast mixture and remaining I cup of water and mix on low speed
until the dough comes cleanly away from the sides of the bowl and clusters around
the dough hook, about 5 minutes adding a tablespoon more of flour if
dough is too sticky. (Can also knead dough by hand until smooth and elastic.)

Turn the dough out onto a clean work surface and knead by hand
2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough
with a clean, damp towel and let it rise in a warm spot for about 30 minutes.
(When ready, the dough will stretch as it is lightly pulled).

Divide the dough into 4 balls, about 6 ounces each. Work each
ball by pulling down the sides and tucking under the bottom of the ball. Repeat
4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm
of your hand until the top of the dough is smooth and firm, about 1 minute.
Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point,
the balls can be wrapped in plastic and refrigerated for up to 2 days.

Place a pizza stone on the middle rack of the oven and preheat
the oven to 475°. Prepare each pizza, dust the ball of dough with flour,
shake off the excess, place the dough on a lightly floured surface and stretch the
dough. Press down on the center, spreading the dough into an 8-inch circle, with
the outer border a little thicker than the inner circle. Top with sauce then
cheese then toppings. Using a lightly floured bakers peel or a
rimless flat baking tray, slide the pizza onto the baking stone
and bake until the pizza crust is nicely browned,
10 to 12 minutes.

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 Hh
— PIZZA SAUCE—
Submitted by DanaIN (Marilyn)

• 1-29 ounce can crushed tomatoes

• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 teaspoon sugar
• 1 clove garlic, minced
• 1 teaspoon kosher salt
• dash fresh ground pepper

Combine tomatoes, oil, oregano, basil, sugar and

garlic in a saucepan. Simmer over low heat 30 to 45 minutes
until thickened. Stir in salt and pepper to taste.
Allow to cool before using on pizza.

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 Hh
— G I L R OY G A R L I C B R E A D —
Submitted by Woodie

Okay, this is my style... make your own 1 pound Italian loaf from your favorite recipe
(or buy it in the store like woodie does :) and cut it in half lengthwise. Then take:

• 1-H sticks butter, room temp

• I cup freshly grated Parmesan cheese (approximately 3 ounce)
• 6 tablespoons mayonnaise
• 3 large garlic cloves, minced
• 2 tablespoons chopped fresh parsley
• H teaspoon dried oregano, crumbled

Preheat oven to 375º

Combine all ingredients. Spread on the cut sides of the bread.

Wrap each bread half in foil (keep the top loose). Place on baking sheet,
cut side up. Bake 20 minutes. Remove foil from bread.

Preheat broiler. Broil cut side up until golden brown,

about 2 minutes. Cut into slices.

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 Hh
— A L M O N D C H E E S E S T R AW S —
Submitted by craftyrn (Diane)

Here’s a little different type. This recipe is from master Baker Ann Amernick of
Washington DC and was published in New York Times

• 2 cups blanched slivered almonds

• 1 cup grated Parmigiano-Reggiano cheese
• 1 cup Gouda, grated
• 1 pound frozen puff pastry, thawed
• 1 large egg, beaten

Stir together almonds and cheeses

Line a 12 x 18 inch baking sheet with parchment

paper—roll out puff pastry as is, do not separate into sheets—on floured
board , rolling to size of your sheet. Brush with beaten egg—sprinkle evenly with
almond-cheese mixture and press down lightly to make topping stick.
Cut dough crosswise into 3 or 4 even sized pieces—then cut each
into H inch strips. Refrigerate for 30 minutes.

Preheat oven to 325° Bake strips in bottom third of oven

for 20 to 25 minutes. Remove from oven and carefully place a second
baking sheet of same size over the sheet with cheese strips. Carefully flip sheets.
Remove parchment paper. Reduce temp to 275° and bake for
another 20 minutes. Cool on wire rack then use
serrated knife to cut into “straws.”

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 Hh
— FO C AC C I A —
Submitted by Cookingrv (Sue)

This is so easy, and so good. Any topping will do:

Kosher salt, rosemary, caramelized onions, chopped olives, etc.

• 2-I cups all-purpose flour, divided

• 1 package active dry yeast (G ounce)
• 1 teaspoon salt
• 2 teaspoon chopped fresh rosemary, divided
• 1 tablespoon sugar
• 2 teaspoon solid white vegetable shortening
• 1 cup tepid water (120° F)
• 2 teaspoon olive oil for sautéing, extra for drizzling on top
• 1 small onion, thin sliced
• olive oil
• salt and pepper

In a large bowl, mix 2-H cups of flour, yeast, salt, and

1 teaspoon rosemary. In a small bowl, mix sugar, shortening, and water.
Add sugar-water mixture to flour mixture. Add remaining G cup flour. Stir
mixture until dough pulls away from sides of bowl. Transfer onto cool, dry
surfaceand kneed about 8 to 10 minutes (here’s where a KitchenAid mixer comes
in real handy). If dough is sticky, add flour in small amounts as needed.
Place dough in oiled bowl, cover with towel, and let rise
at least 1-H hours in draft-free place.

Dough should double in volume.

Grease 9-inch cake pan and press dough into pan. Set aside.
To prepare topping, sauté remaining 1 teaspoon rosemary and onion in oil
about 10 minutes at low to moderate heat. If more liquid is needed,
use a little water and cook until dry.

Spread rosemary/onion mixture on dough and drizzle

with olive oil, salt, and pepper to taste.

Bake in preheated 350° F oven for 20 to 25 minutes or until golden.

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 Hh
— TRICOLOR BOBOLI PIZZAS—
Submitted by MQmoi
Bon Appétit, August 1992

I’ve made this several times with raves from guests. Red peppers are teamed with
onions, toasted pine nuts, fresh oregano and creamy goat cheese in these luscious savory pies.
Purchased Boboli cheese pizza crusts make them a snap to prepare. You’ll find them in the bread
section, specialty food aisle or frozen food section at the supermarket.

• G cup olive oil

• 2 large red onions, sliced
• 2 large red bell peppers, thinly sliced
• 2 1-pound Boboli (baked cheese pizza crusts)
• I cup olive paste (olivada)*
• H pound soft mild goat cheese (such as Montrachet), crumbled
• H cup chopped fresh oregano
• H cup toasted pine nuts (about 3 ounces)

Heat olive oil in heavy large skillet over medium heat.

Add sliced red onions and sliced red bell peppers and sauté until
beginning to brown, stirring frequently, about 10 minutes. (Can be
prepared 4 hours ahead. Let onion mixture stand at room temperature.)

Preheat oven to 450°F. Place Boboli on pizza pans or cookie sheets.

Spread each Boboli with half of olive paste. Top each with half of onion
mixture. Sprinkle with crumbled goat cheese. Bake until cheese softens, about
10 minutes. Remove from oven. Sprinkle with chopped fresh oregano
and toasted pine nuts. Cut pizzas into wedges and serve.

*An olive spread available at Italian markets and specialty foods stores.
If unavailable, use puréed, pitted, brine-cured black olives.

Serves 6

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 Hh
— PIZZA DOUGH—
Submitted by Cindy Mac
Source: The Frugal Gourmet Cooks Italian

• 1-G cups tepid water (about 110°)

• 1 package fast-rising dry yeast
• H teaspoon salt
• 1 tablespoon olive oil
• 1 pound and 2 ounces unbleached bread flour (about 3-G cups)
• G cup cornmeal

Place the tepid water in a mixing bowl. Dissolve the yeast

and salt in the water. Add the oil, 1-H cups of the flour, and the cornmeal.
Beat together for 5 to 10 minutes to form a sticky batter. Knead in the remaining
flour until you have a smooth dough. Place on a clean counter and cover
with the bowl (or place in greased bowl and cover). Allow to rise
until double in bulk, about 1 hour.

Punch the dough down and divide into 3 equal parts. (I divide it in half.)
To make a pizza, roll a portion of the dough on a lightly floured surface to
a 14-inch diameter. Place the rolled dough on a lightly oiled perforated
pizza pan. Add toppings, then bake at 450° for 15 to 16 minutes.

NOTE: If you have a baking stone you can prepare the pizzas
on a wooden paddle dusted with a little cornmeal, and slide the pizzas directly
onto the hot stone. Baking time will be reduced slightly.

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 Hh
— MOM’S PIZZA DOUGH—
Submitted by LoriJean44 (Lori)

This is my Mom’s pizza crust recipe that I’ve used for well over 20 years,
especially when I’m making pizzas for a crowd (can only fit a couple of rather small pizzas on
my baking stone!) This recipe doubles, triples, quadruples—no problem!! In fact, I always
double the recipe to make 2 large rectangular pizzas.

• 1 package yeast
• 1-G cup warm water
• 3 tablespoons shortening
• 4 cups flour
• 1 tablespoon gluten (optional)

Combine ingredients and knead for 10 minutes.

Place in well-greased bowl, cover, and let rise in
warm spot for 1-H to 2 hours.

Put 2 tablespoons oil on 2 round pizza pans.

Spread dough on the trays. Let dough rise an additional 15 to 30 minutes.
Bake at 500° F. until slightly browned, about 10 minutes. Add sauce and
desired toppings. Bake at 500° F for an additional
7 to 9 minutes until cheese is melted.

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 Hh
— H E R B E D FO C AC C I A —
Submitted by LoriJean44 (Lori)

• 2-H teaspoons (1 package) active dry yeast

• H cup warm water (105° F to 115° F)
• 1-H cups milk
• 6 tablespoons olive oil, divided
• 6 cups unbleached all-purpose flour
• 2 teaspoons salt
• 1 teaspoon chopped thyme or G teaspoon dried thyme
• 1 teaspoon chopped fresh rosemary or G teaspoon dried rosemary
• 1 teaspoon chopped fresh sage or G teaspoon dried sage
• coarse salt to taste

In a small bowl, sprinkle the yeast over the warm water and
let stand until creamy, about 5 minutes. Stir until dissolved. Add the milk
and 4 tablespoons of the olive oil and stir to combine.

In a large bowl, using a wooden spoon, stir together the flour, salt, thyme,
rosemary, and sage. Add the yeast mixture and stir until soft dough forms, about
2 minutes. Turn out the dough onto a lightly floured work surface and knead
until smooth and elastic, about 10 minutes. Shape dough into a ball.

Oil a large bowl, place the dough in the bowl, and turn it
once to coat the top. Cover the bowl with plastic wrap and let the dough
rise in a warm, draft-free place until doubled in bulk, about 1 hour.

Oil a 15 x 10 x 1 inch jelly-roll pan. Punch down the dough,

transfer to the prepared pan, and flatten it out with your hands to cover
the bottom completely. Cover with plastic wrap and let rise again in a
warm place until doubled in bulk, about 1 hour.

Preheat oven to 450° F.

Using your fingertips, press down firmly into the

dough to make dimples about 1 inch apart and 1 inch deep. Drizzle the
entire surface with the remaining 2 tablespoons oil and
sprinkle with the coarse salt.

Bake until golden brown, 25 to 30 minutes. Slide the focaccia onto

a wire rack to cool completely. Cut into squares to serve.

Variation: After drizzling with oil, strew lightly sautéed onions over surface of dough (onions
should not be cooked through), then sprinkle with coarse salt. Bake as directed.

Serves 8

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 Hh
— T O M AT O S A U C E FO R PIZZA—
Submitted by Chase (Sharon)

• 1 tablespoon olive oil

• 1 onion, finely chopped
• 1 glove garlic, minced
• 1 14-ounce can of tomatoes, puréed
• 1 tablespoon chopped herbs of your choice such as
thyme, parsley, oregano, basil and rosemary
• salt and pepper

In a pan heat the oil. Sauté the onion and

garlic until soft. Add the remaining ingredients and simmer for
about 15 minutes or until correct consistency.

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 Hh
— M A R G H E R I TA P I Z Z A —
Submitted by Chase (Sharon)

• pizza dough
• tomato sauce
• 5 ounces of good mozzarella, thinly sliced
• 2 ripe tomatoes, thinly sliced
• 8 basil leaves, ripped
• freshly grated parmesan

Arrange on pizza shell in the order given.

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 Hh
— Q U AT T R O S TA G I O N I —
( T H E FOU R S E A S O N S )
Submitted by Chase (Sharon)

• pizza base
• tomato sauce
• 3 tablespoon olive oil
• 2 ounces of button mushrooms
• 2 ounces Parma ham
• 6 black olives
• 4 artichoke hearts, quartered
• 3 anchovy fillets
• 2 ounces mozzarella thinly sliced
• 8 fresh basil leaves.

Lightly sauté the mushrooms in the oil.

Spread the tomato sauce on the crust and use a knife to
score the sauce into 4 sections... do not cut the crust. In one
section scatter the mushrooms, in the next the ham and olives,
in the next the artichoke hearts and layer the mozzarella
in the last quadrant. Scatter torn basil over everything,
drizzle with olive oil and sprinkle with salt.

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 Hh
— HAM AND A S PA R A G U S P I Z Z A —
Submitted by MQmoi

You can just use roasted garlic for the sauce and skip the jarred sauce.
I’ve done this before, but I would roast two garlic heads.

• prepared pizza crust like Boboli (14 ounce) or your own homemade
• fresh head of garlic
• olive oil
• thyme
• N cup Alfredo pasta sauce (or similar—I use Bertolli)
• 4 ounces thinly sliced deli ham or specialty ham like prosciutto or capicolla
• 12 spears al dente asparagus, cut into pieces
• 1-H cup Gouda (a combination of regular and smoked is good) or Gruyère cheese

Remove top third of outer garlic layer.

Put in piece of foil. Drizzle with olive oil, season with thyme.
Bake at 375° for 45 minutes.

Cool enough to handle, then pop out creamy

garlic into a small bowl. Mix in the Alfredo sauce. Set aside.
Spread on crust when you are ready to assemble pizza.
Layer ham evenly over crust, then asparagus,
then top with cheese.

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 Hh
— SPINACH-MUSHROOM-BACON PIZZA—
Submitted by MQmoi

• prepared pizza crust like Boboli (14 ounce) or your own homemade
• fresh head of garlic
• olive oil
• thyme
• N cup Alfredo pasta sauce (or similar—I use Bertolli)
• H pound mushrooms
• 4 ounces (or more) fresh baby spinach
• 6 slices cooked bacon
• 1 cup grated Asiago cheese

Sauté mushrooms until golden brown. At last minute,

add spinach and heat until it wilts slightly.

Remove top third of outer garlic layer. Put in piece of foil.

Drizzle with olive oil, season with thyme. Bake at 375° for 45 minutes.
Cool enough to handle, then pop out creamy garlic into a small
bowl. Mix in the Alfredo sauce. Set aside. Spread on
crust when you are ready to assemble pizza.

Spread mushrooms and spinach over crust.

Sprinkle with bacon pieces.
Top with grated cheese.

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 IL DOLCE

211 of 242
 5
— C A S S ATA C A K E —
( S I C I L I A N R I C O T TA C H E E S E C A K E )
Submitted by Ann T
SOURCE: BONNIE STERN, TORONTO

CAKE BASE:
• 1 cup unsalted butter
• 1-H cups sugar
• 5 eggs
• 2 cups cake flour
• H teaspoon salt
• 1 teaspoon vanilla
• 2 tablespoons lemon juice (brandy, orange liqueur or Amaretto)

Preheat oven to 325°F. Butter a 9 x 5 loaf pan.

Cream butter until light and add sugar gradually. Beat eggs in one at a time.
Add vanilla and flavourings Stir or sift dry ingredients together and stir into
egg mixture quickly. Pour into pan and bake 1-G or 1-H hours.

Note: This cake improves with age and freezes well.

FILLING, ICING AND FINAL ASSEMBLY:

• 1 pound ricotta cheese
• O cups sugar
• 2 teaspoon vanilla
• 2 ounces of liqueur (orange, Cognac, Amaretto, your choice)
• 2 ounce semisweet chocolate grated
• G cup candied fruit

ICING:
• 2 cups whipping cream
• G cup sifted icing sugar
• 2 ounce liqueur (use the same as above)

Beat the sugar into the cheese. Add vanilla, liqueur, fruit and chocolate.
Slice the cake into 3 or 4 layers and spread each with some of the cheese mixture
reshaping the cake into a loaf as you proceed. Finish with a layer of cake.
The cake will keep, well wrapped, two days at this point.

A few hours before serving whip the cream until light and add the sugar and liqueur.
Continue beating until quite stiff. Spread a coating of cream over the sides and top of the cake.
Place the remaining cream into a piping bag and decorate the cake. It could be garnished with
pistachio nuts, chocolate curls or strawberries. This cake is very rich so serve thin slices.

MY NOTES: I usually add extra chocolate to the filling and leave out the candied fruit. Make sure you shift the grated choco-
late before adding to the ricotta filling. This way the filling will stay white.

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 5
— TIRAMISU—
Submitted by Ann T

This is my recipe. I have been making it this way for many years. Most Tiramisu
recipes are made with raw eggs. This one starts with cooked custard.

• 1 custard recipe (follows)

• 1 500g tub of mascarpone cream cheese
• H cup whipping cream
• 1 cup fresh strong espresso
• G cup cognac or rum
• 1 package ladyfingers
• ground chocolate
• H pint whipping cream
• Créme Anglaise (optional)

CUSTARD:
• H cup sugar
• 3 tablespoons flour
• G teaspoon salt
• 1-H cups hot milk
• 3 egg yolks
• 1 tablespoon butter
• 1 teaspoon vanilla

Combine sugar, flour and salt in saucepan. Gradually stir in hot milk.
Cook over low heat stirring until mixture comes to a boil.
Continue cooking for 1 minute.

Beat egg yolks slightly. Gradually stir in about H of thickened sauce.

Add this mixture back into saucepan with remaining sauce. Cook an additional
2 to 3 minutes. Remove from heat and blend in butter and vanilla. Place
plastic wrap on surface and refrigerate. Cool completely.

Beat Mascarpone cheese with whipping cream. Add cooled custard and mix well.

Dip ladyfingers into coffee and cognac mixture and place one layer in bowl
of choice. Cover with half of cheese mixture. Repeat with another layer of
ladyfingers and finish with cheese mixture. Prepare one day ahead. Before
serving cover with whipping cream and ground chocolate.

TO SERVE:
Prepare a Crème Anglaise recipe and pour some on to plate, place
two scoops of tiramisu on the sauce and drizzle with warm chocolate sauce.
Add a few fresh strawberries or raspberries

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 5
— TIRAMISU—
Submitted by Cindy Mac

• 2 large eggs
• 2 egg yolks
• O cup granulated sugar
• 6 tablespoons sweet Marsala wine, divided
• H vanilla bean, split
• 1-H cups whipping cream, divided
• 2 tablespoons powdered sugar, divided
• 1 16-ounce package mascarpone
• I cup brewed espresso or any strong coffee
• 1 large package ladyfingers (found in cookie section) or
• 2 3-ounce packages ladyfingers (found in frozen food section)
cocoa

Fill a medium saucepan with a little water.

Bring to a gentle boil.

In a medium stainless-steel bowl, whisk together the eggs, sugar,

3 tablespoons Marsala wine and vanilla bean to make the zabaglione. Set the
bowl into the saucepan of boiling water so it fits snugly, but does not touch the
water. Cook the zabaglione, whisking constantly for few minutes, until it is thick.
Cool completely. Discard vanilla bean.

Beat 1 cup whipping cream in chilled bowl for 2 minutes.

Add 1 tablespoon powdered sugar and continue beating 1-H to 2 minutes
more or until soft peaks form. Beat mascarpone and then add to the
zabaglione, together with the whipped cream. Briefly mix.

Stir together espresso (or strong coffee) and remaining 3 tablespoons Marsala wine.
Place a layer of ladyfingers on the bottom of an 8 x 8 inch baking dish. Drizzle half
of the coffee-wine mixture over the ladyfingers. Spread half of mascarpone
mixture over ladyfingers. Repeat layers: ladyfingers, coffee mix, mascarpone.

Beat remaining H cup whipping cream as above.

Add 1 tablespoon powdered sugar. Spoon over all. Sprinkle with cocoa.
Cover and chill for at least 4 hours or overnight.

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 5
— APPLE PIZZA—
Submitted by Roger_Z7 (Roger)

CRUST:
• 2-I cups flour
• 1 package dry yeast
• 3 tablespoon sugar
• H teaspoon salt
• H cup water
• G cup wilk
• G cup butter
• 1 egg

APPLE TOPPING:
• 2 tablespoons butter
• 2 large cooking apples
• H cup sugar
• 2 tablespoons flour
• 1 teaspoon cinnamon

CHEESE TOPPING:
• 4 ounce cream cheese
• 2 tablespoons sugar
• 1 tablespoon lemon juice
• G teaspoon nutmeg

STREUSEL TOPPING:
• N cup flour
• N cup sugar
• G cup soft butter

Blend 1-H cup flour, yeast, sugar and salt in a large mixing bowl.
Heat water, milk and butter until very warm; add to flour mixture and beat
three minutes. By hand, stir in enough flour to make a soft dough. Cover and
let rise 15 minutes. Pat dough onto a large oiled pizza pan, forming a rim around
the edge. Mix the cheese topping and spread it on, then apple topping over cheese
(see directions below). Mix the streusel topping and sprinkle it over the top. Cover and
let rise for 15 minutes. Bake at 375°, 25 to 30 minutes. Serve warm or cold.

APPLE TOPPING INSTRUCTIONS:

Peel and slice apples. Melt butter in skillet; add apples, sugar, flour, cinnamon.
Simmer 15 minutes, and then cool.

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 5
— AMARETTO CHEESECAKE—
Submitted by Canarybird (Sharon)
Source: I’ve Got to Have That Recipe, Victoria, B.C. ©1986

CRUST:
• 2 cups graham wafer crumb
• G cup sugar
• N cup butter, melted

FILLING:
• 1-H pounds. cream cheese, softened
• I cup sugar
• 4 eggs
• 1-H teaspoon almond extract
• G cup amaretto

TOPPING;
• 1 cup sour cream
• 2 tablespoons sugar
• H teaspoon almond extract
• 1 tablespoon amaretto
• H cup sliced almonds, toasted

CRUST:
Mix together all ingredients and press into a 9 inch spring form pan.
Bake at 350°F for 5 minutes. Cool.

FILLING:
Beat cream cheese and sugar together until well blended. Beat in eggs, one at a
time, until mixture is light and fluffy. Add flavourings and beat again. Pour into
prepared crust and bake at 350F for 40 to 45 minutes or until firm to touch.

TOPPING:
While cake is baking, mix together topping ingredients. When cake is
done, remove from oven and spoon on topping . Bake an additional 5 to 10
minutes. Remove from oven and sprinkle with toasted almonds. Let stand until
well cooled. Refrigerate 8 hours or overnight before serving.

Serves: 10 to 12

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 5
— FRAGOLE AL BALSAMICO—
Submitted by Chase (Sharon)

• 1 quart strawberries
• 4 to 5 tablespoons sugar
• 2 tablespoons best quality balsamic
• H cup heavy cream, whipped

Clean strawberries and slice in half. Sprinkle with sugar

and allow to sit at room temp for 30 minutes. Add balsamic and stir again.
Allow to sit another 20 minutes. Serve in small bowls with the syrup
drizzled over top. Garnish with whipped cream.

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 5
— MELONI AL MARSALA—
Submitted by Chase (Sharon)

A Biba Caggiano recipe. You can start or end your meal with this dish.

• 2 cups strawberries, hulled and sliced

• 3 small cantaloupes, cubed or scooped with a melon baller
(shells reserved)
• 1 cup sugar
• 1 cup good quality Marsala

Mix fruit with H cup sugar and the Marsala.

Sprinkle the shells with the other H cup sugar and refrigerate.
When ready to serve fill the shells with the fruit. Serve chilled.

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 5
— SPUMONI ICE CREAM—
Submitted by Canarybird (Sharon)

• 2 pints pistachio ice cream

• 2 pints strawberry ice cream
• 2 chocolate ice cream
• 1 cup heavy whipping cream
• G cup powder sugar
• G-N cup candied cherries, chopped
• G-N cup pecans, chopped

Line a 2-H to 3 quart ice cream mold, loaf pan, or bowl with foil.
(Foil will help the Spumoni come out easier). Place mold in freezer.

In a large bowl, beat pistachio ice cream until smooth—but not melted.
Spread ice cream in bottom and up sides of chilled mold. Return mold to freezer
and freeze until firm. Repeat process with strawberry ice cream.

Whip cream and sugar until stiff. Fold chopped cherries and nuts
into whipped cream. Fill mold with cream mixture. Freeze.

Beat chocolate ice cream until smooth, but not melted.

Spread chocolate ice cream on top of whipped cream.
Return to freezer and freeze until firm.

To serve, invert mold on serving dish. Remove foil or

plastic wrap from surface. A spatula dipped in hot water may be
used to smooth creases in surface. Cut in slices and serve.

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 5
— F RU I T WITH CANNOLI CREAM—
Submitted by Ruthanna

• 1 cup part-skim ricotta cheese

• N cup sugar
• I teaspoon orange zest
• 3 tablespoons orange juice
• 2 tablespoons mini chocolate chips
• 1 apple, cored and cut into 8 wedges
• 1 pear, cored and cut into 8 wedges
• 1 plum, pitted and cut into 8 wedges
• 1 pint strawberries, hulled

In a blender or food processor, combine the

cheese, sugar, orange peel and orange juice and process until smooth.
Transfer the mixture to a bowl and fold in 1 tablespoon of the chocolate chips.
Place the fruit on a platter and spoon the ricotta mixture over it. Sprinkle
with remaining chocolate chips, and serve.

NOTE: You can also arrange the fruit in four large goblets or wine glasses and top each
portion with some of the sauce and chips. Other fresh fruits can be substituted. Apricots,
raspberries and blueberries are all good in this recipe.

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 5
— CANNOLI FILLING—
Submitted by browntoestoo (Eileen)

• 1 cup ricotta cheese

• 1 cup mascarpone cheese
(If you want to be extravagant, use 2 cups mascarpone cheese and omit the ricotta.)
• I cup sifted confectioners sugar
• H teaspoon almond extract or 1 tablespoon Amaretto

FOR GARNISH:
H cup unsalted pistachio nuts, coarsely chopped
confectioners sugar, for dusting tops of cannoli

FILLING:
Thoroughly drain ricotta in a strainer, discarding the liquid.
Put ricotta in a processor and process until smooth.

Combine ricotta, mascarpone, powdered sugar and

almond extract or Amaretto in a medium bowl and beat at medium speed
with an electric mixer until light and fluffy. Place in the refrigerator and chill.

Pipe, or spoon filling into shells. Cover exposed filling at

ends of shells with pistachio nuts. Dust shells with remaining powdered sugar.
Do not fill shells until just before serving. Shells will become soggy.

I do not make my own shells, I buy them. However, if you wish to make them, here is a recipe:

CANNOLI SHELLS:
• 2 cups sifted all-purpose flour
• 1 tablespoon granulated sugar
• G teaspoon ground cinnamon
• 1 egg
• 1 teaspoon vanilla extract
• H cup Marsala wine
1 egg white, slightly beaten
• vegetable oil for frying shells

— recipe continued on next page —

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 — cannoli continued —

Sift flour, sugar, and cinnamon together on a work surface.

Make a well in the center of the dry ingredients, mix in the egg,
the Marsala wine, and the vanilla extract, mix well. Knead dough until
smooth and stiff, about 15 minutes. If dough feels wet and sticky, add more
flour, if too dry, add a little more wine. Cover dough and let stand for 2 hours
in a cool place, or refrigerate for 30 minutes. Roll out the dough very thin, about
J of an inch thick, and cut into 5 inch circles and wrap the dough circles around
metal cannoli forms. Fold the dough around each cannoli form loosely, so that
G of the form sticks out on both ends. Seal dough edges together by brushing
with beaten egg white, and fry two cannoli at a time in 4 inches of vegetable oil
in a deep fry pan, or an electric frying pan. Fry until shells are medium
golden brown on both sides. Carefully lift the shells out of the pan with
slotted spoon or tongs. Drain shells on paper towels to cool. Fill
with cannoli cream when shells have cooled completely, or
store shells in an airtight container.

Makes approximately 12 cannoli shells.

SPECIAL EQUIPMENT:
4 metal cannoli forms
a very deep, large frying pan

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 5
— I TA L I A N L O V E C A K E —
Submitted by craftyrn (Diane)

This is made with a mix but its soooooooo good and so easy—very, very rich—only need
a tiny piece. Last time I made it I used a lemon cake mix instead of the marble—comes out equally
good with a pistachio mix (just change the chocolate pudding to either lemon or pistachio.
Cant remember where I got the recipe originally

1 box fudge marble cake mix

2 pounds ricotta cheese
1 cup sugar
4 eggs
1 teaspoon vanilla
1 box instant chocolate pudding (3-I ounce)
1 cup milk
8 ounces whipped cream or thawed non-dairy whipped topping

Preheat oven to 350°. Prepare cake as directed on box

and pour into greased and floured 9 x 13 pan. In separate bowl,
combine ricotta, sugar, eggs, and vanilla; mix well. Spoon over
unbaked cake. Bake cake for 1 hour. Cool.

Mix instant pudding with milk; fold in whipped topping.

Spread over cake;
refrigerate.

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 5
— R A S P B E R R Y G R A N I TA —
Submitted by Ann T

This is not a tried and true recipe. At least not by me.

It is one that I have been saving in my “to try” file. Thought it would be a nice
light dessert after a heavy Italian dinner.

• 3 cups water
• 1 cup sugar
• 4 cups fresh raspberries (frozen can be used in a pinch)
• 1 tablespoon lemon juice
• N cup Chambord black raspberry liqueur

Heat 1 cup of water and sugar in a saucepan until sugar dissolves.

Remove from heat and allow to cool. Place raspberries, lemon juice,
the remaining 2 cups of water, and Chambord in a blender and blend until
smooth. Stir in sugar syrup and mix well. Place in a freezer-safe container
and freeze until firm; usually overnight. Remove from freezer 15 minutes
before serving and place in individual glasses.

NOTES: Chambord is very expensive and may be hard to find, any blackberry or
raspberry liqueur can be substituted, but Chambord is the best. Use that if its in the budget.
You can also substitute any berry with a corresponding flavor of alcohol.

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 5
— BISCOTTI—
Submitted by browntoestoo (Eileen)

I found this recipe as part of an article on biscotti by Corby Kummer in the

June 1987 issue of New Yorker magazine. The author goes into great deal about his quest for
biscotti di Prato. He is particularly taken with the version made by Bonnie Tempesta of San Francisco.
These are very crunchy and made without shortening. He perfected a recipe that is very close to his ideal.
I find them to be superior because they are very fresh when I eat them as opposed to having languished
in a jar on a deli counter. This is his published recipe. I have omitted much of his editorializing.

• 1 cup whole unblanched almonds

• 2 cups unsifted flour
• 1 cup sugar
• 1 level teaspoon baking soda
• a pinch of salt
• 3 large eggs
• H teaspoon vanilla

Roast the almonds for 10 to 15 minutes in a 350° oven until lightly browned.
Watch closely as they burn easily. Set the nuts aside to cool completely. Butter and flour a
large cookie sheet. Lower the oven to 300°.

Stir the dry ingredients together in a bowl just to mix. Set aside half a cup of
the mixture. In a small bowl lightly beat the eggs and vanilla. Make a well in the flour
mixture and pour in the eggs. Stir in the flour from the sides. When too stiff to stir, turn
out the gobs of dough onto a surface floured with some of the dry ingredient mix set
aside. With floured hands fold the dough over itself until it coheres. Use the rest of the
dry ingredient mix to keep the dough from sticking to your hands and work surface.

Press the nuts into the dough and keep folding it over itself until they
are evenly distributed. Let the dough rest for a few minutes so that the flour
will absorb the liquid and make it less sticky.

Divide the dough into three equal pieces. Rolling with your hands,
elongate each piece into a strip about an inch wide and from twelve to fourteen inches
long. When cut these will produce about four dozen cookies about three inches long.
Place the strips on the baking sheet, leaving at least four inches between them.

Bake at 300° for 50 minutes. Check your oven to make sure the
temperature is correct and not hotter than you think.

Let them cool for 5 minutes. Remove from baking sheets with a spatula and transfer
them to a cutting board. Using a sharp knife and decisive downward strokes, cut diagonal
bars every half inch. Lay the cookies on their sides on two cookie sheets and put them
back in the oven to toast for 35 to 50 minutes, depending on how dark you want them.
Cool on a rack.

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 5
— CARRIES ALMOND APRICOT BISCOTTI—
Submitted by Woodie

These are quite rich and flavorful.

• 2-I cups flour

• 1-H cups sugar
• H cup chilled unsalted butter, cut into pieces
• 2-H teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ginger
• 3-H ounce white chocolate, cut into pieces
• 1 O cup toasted almond slivers
• 2 large eggs
• G cup plus 1 tablespoon apricot brandy
• 2 teaspoon almond extract
• 6 ounce dried apricots, diced

Butter and flour cookie sheet. Combine first six ingredients

in food processor until fine meal. Add chocolate, chop fine, then add
almonds. Beat eggs, brandy and extract in large bowl. Add flour mixture and
apricots, stir until moist dough. Moisten fingers. Form into three 12 x 2 inch logs.
Refrigerate for 30 minutes, then bake on center rack at 350° for 30 minutes.
Transfer sheet to cooling rack and cool completely. Reduce heat to
300° and cut logs into I" slices. Arrange on sides on cookie sheet.
Bake 10 minutes, then turn over and bake 10 minutes more.
Cool completely. Store in airtight container.

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 5
— DECOBABES LIMONCELLO—
Submitted by Sylvia

Decobabe posted this awhile back (maybe a year?)

and it is really delicious and worth the trouble

• 15 thick-skinned lemons (Eureka, Lisbon or Citron)

organically grown will be best
• 2 bottles (750 ml each) of the best 100 proof Vodka
• 4-H cups sugar
• 5 cups water

Wash the lemons in hot water before you start.

Remove the peel with a vegetable peeler, removing all white pith on
the back of the peel by scraping with a knife, and put the peels in a 4-quart
Mason jar. Add 1 bottle of Vodka and stir. Cover the jar, date it, and
put it to rest in a dark cabinet at room temperature.

After 40 days, take out the lemon-Vodka mixture. In a sauce

pan set over high heat, stir the sugar and water together and boil for 5 minutes.
Let the sugar syrup cool completely in the pan, about 10 minutes. Add the sugar
syrup to the lemon-Vodka mixture along with the second bottle of Vodka.
Stir well to combine. Replace the cover on the jar and note the finish
date. Return it to the dark cabinet and store for 40 more days.

At day 80, remove the Limoncello from the cabinet.

Strain the mixture and discard the lemon peel. Pour into clean,
unused bottles with caps or decorative corked bottles. Store the bottles
in the pantry, but put one bottle at a time in the freezer until
ready to use. Makes approximately 3 quarts.

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 5
— PIGNOLI COOKIES—
Submitted by solsthumper
Source: Deborah Mele

• 1 (8 ounce) can almond paste

• H cup granulated sugar
• H cup powdered sugar
• G cup all-purpose flour
• 2 to 3 medium egg whites, lightly beaten
• 8 ounces pine nuts
• extra powdered sugar to finish

Preheat oven to 300°F. Prepare two baking sheets

with parchment paper, or use silicone linings.
Place the pine nuts in a bowl.

In a food processor, break up the almond paste into small pieces,

and pulse with the two sugars and the flour. Once the mixture is finely ground,
begin to add the egg whites a little at a time, just until the dough comes together.
Depending on the humidity or the size of your egg whites, sometimes you may
need all of the egg whites, while other times you wont.

Using a spoon and slightly wet hands, scoop a small spoonful

of the dough, and place this into the bowl of pignoli. Roll the cookie around
until it is lightly coated, and then place it on the prepared baking sheet.
Continue forming the cookies in this manner, placing them 2 inches
apart on the baking pan.

Bake the cookies 20 to 25 minutes, and then cool.

Dust lightly with powdered sugar before serving.

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— F RU I T P I Z Z A —
Submitted by cookingrvc (Sue)

Made this once as a dessert for my niece and nephew.

Was surprised that adults ate it too.

• premade cookie dough

• 8 ounces cream cheese
• H cup sugar
• 2 teaspoons vanilla extract
• strawberries
• blueberries
• raspberries
• peaches

Preheat oven to 350°.

Press dough into ungreased pizza pan. Bake for 8 to 10 minutes,

or until lightly browned; cool. In a large bowl, beat cream cheese with
H cup sugar and vanilla until light Spread on cooled crust.
Arrange desired fruit on top of filling; chill.

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— L E M O N , O R A N G E , T A N G E R I N E G E L AT O
I N C H I L L E D F RU I T S H E L L S —
Submitted by MQmoi

This is about presentation rather than recipe.

We made this for Springfest dessert last year. It was sherbet then;
I’m renaming it gelato for our trattoria. I think they are basically the same.
Save the fruit for another use, such as breakfast the day after.

One, two, or three fruit shells per person.

Cut fruit in half. Hollow out both halves and chill.
Pack sorbet/gelato into one half and top with the lid.

Garnish with fresh raspberries or sprigs of mint.

Or, when serving, a few spoonfuls of champagne. Or, garnish
with purchased chocolate-covered lemon leaves.

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— LEMON BISCOTTI—
Submitted by browntoestoo (Eileen)
Harvey Steiman, San Francisco Examiner, April 28, 1991

• 2 cups almonds, toasted and ground

• 1 lemon
• 3 cups flour
• 2 cups sugar
• 1 teaspoon baking powder
• G teaspoon baking soda
• G teaspoon salt
• H cup butter, at room temperature
• 2 beaten eggs

Toast the almonds on a cookie sheet at 375° F

for 10 to 15 minutes. Pulverize in a food processor,
but be careful not to make them nut butter.

Butter a baking sheet and heat the oven to 325° F.

Using a paring knife or vegetable peeler, pare the zest from the lemon,
taking only the yellow portion. Put it in a food processor. Run the processor
until the zest is finely chopped. Add the flour, sugar, almonds, baking powder,
soda, and salt to the food processor. Blend them, then blend in the butter
until it is thoroughly incorporated. Blend in the eggs and the juice
of half the lemon. The mixture will be like damp corn meal.

Form the dough into two long loaves about 3 inches wide and no more than 1 inch
thick. Place them on the baking sheet. Bake for 30 minutes.

Let cool for a few minutes, then cut the loves into H slices
with a sharp knife. Place the cookies on their sides on the baking sheet,
leaving space between them. Bake them 15 minutes longer,
or until they are golden brown.

Transfer to racks to cool. Store in an airtight container.

Makes about 3 dozen.

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 5
— FROST Y CAPPUCCINO TORTE—
Submitted by Woodie

This is the only dessert that Ken has ever requested! It’s nice out on
the front porch after dinner on a summer night.

• 2 packages (3 ounces each) ladyfingers

• 3 tablespoons hot water
• 2 teaspoons instant espresso powder
• 1 pint vanilla ice cream slightly softened
• 1 pint coffee ice cream, slightly softened
• 1 tablespoon rum extract
• 2 squares (1 ounce each) semisweet chocolate, at room temperature

Spray a 9 inch spring form pan with non-stick cooking spray;

set aside. From one package of ladyfingers, remove one cookie and set aside.
Place remaining ladyfingers flat side down on a cutting board and trim to 2 inches,
reserve trimmings with the one set-aside ladyfinger. Arrange ladyfingers, trimmed
end down with flat side toward inside of pan. In a cup, stir together hot water
and coffee powder; brush half the mixture on the ladyfingers.

Arrange the second package of ladyfingers flat side up in the bottom

on the pan. Crumble the trimmings and remaining cookie over
ladyfingers in bottom of pan. Brush with the remaining espresso.

In a large metal bowl, whisk vanilla ice cream with rum extract. Pour into
prepared pan and smooth with metal spatula; freeze 10 minutes. Meanwhile,
in a large metal bowl, whisk coffee ice cream until smooth. Pour over vanilla ice
cream; smooth with a metal spatula and return to freezer.

Using a vegetable peeler, shave chocolate onto a piece of wax paper.

Remove torte from freezer, top with chocolate shavings. Return to freezer
at least 10 minutes or until serving. Use a knife dipped into water to cut and serve.

12 Servings

Work time: 10 minutes

Total time: 30 minutes

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— R I C O T TA C H E E S E C O O K I E S —
Submitted by Woodie
Source: Good Housekeeping Magazine

These cookies are like soft, little pillows. They’re on my Christmas cookie list,
sprinkled with red or green sugar and on the Easter menu with pink or light green tinted frosting.
The dough is very heavy and a Kitchen Aid mixer is great for this recipe.

• 2 cups sugar
• 1 cup margarine or butter (2 sticks) softened
• 1 container (15 ounces) ricotta cheese
• 2 teaspoons vanilla extract
• 2 large eggs
• 4 cups all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1-H cups confectioners sugar
• 3 tablespoons milk
• colored sugar crystals

Preheat oven to 350º. In large bowl, with mixer at low speed,

beat sugar and margarine or butter until blended. Increase speed to high;
beat until light and fluffy, about 5 minutes. At medium speed, beat in
ricotta, vanilla and eggs until well combined.

Reduce speed to low. Add flour, baking powder and salt; beat until dough forms.

Drop dough by level tablespoons, about 2 inches apart, onto

ungreased large cookie sheet. Bake about 15 minutes or until cookies are
very lightly golden, cookies will be soft. With pancake turner, remove
cookies to wire rack to cool. Repeat with remaining dough.

Mix remaining ingredients and frost the cookies.

Sprinkle colored sugar on them while the icing is still soft.

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— P A N N A C O T TA —
Submitted by Canarybird (Sharon)

I saw this one being made on TV on an Italian cooking show—so I scribbled

it down quickly. It looks so simple and delicious but haven’t tried it out yet:

• 1 liter whipping cream

• 2 heaping tablespoons icing sugar
• 2 squares gelatin

Put together in pot until gelatin melted—then bring to boil.

Take off stove and put into bowls and refrigerate a minimum of 2 hours.

SAUCE:
4 squares good quality bittersweet chocolate
H liter milk

Put milk and chocolate in pot and melt on stove.

Spoon over the now cold cream mixture in bowls. Serve.

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— QUA R E S I M A L I —
(BISCOTTI)
Submitted by bubbeskitchen (Renée)
Source: Cookies Unlimited, Nick Malgieri, Harper Collins Pub, ©2000

Preparation and Cooking Time: about 1 hour and 15 minutes

RA’S NOTES: These are a very dry and crunchy biscotti. The name means Lentens, and these cookies are
eaten by Italians during the 40 days of Lent. I needed to use an extra egg white

• 1-H cups all-purpose flour

• 1 cup sugar
• G teaspoon salt (sea salt preferred)
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 10 ounces (about 2-H cups) whole hazelnuts, toasted and skins rubbed off
• 2 large egg whites
• 2 tablespoons vegetable oil
• 1 cookie sheet or jelly roll pan with parchment or foil

Set a rack in the middle level of the oven and preheat to 350°

In a medium bowl, combine the dry ingredients; stir well to mix.

Stir in the hazelnuts. In a small bowl, whisk together the egg whites and oil.
Use a rubber spatula to scrape the egg white mixture into the dry ingredients, then
continue to stir with the same spatula until the mixture forms a dough. The dough
is somewhat dry; if it doesn’t come together after stirring, use your hands to
squeeze and knead the dough into a coherent mass.

Divide dough in half and roll each half into a log the length of your pan
(14 to 18 inches). Place each log on the prepared pan and flatten slightly. Bake for
30 minutes, until well risen and firm. Cool the logs on the pan on a rack.
Using a sharp serrated knife, slice the baked logs diagonally about H inch
thick. Return the biscotti to the pan, cut side down, and bake up
to 20 minutes longer, or until they are dry and crisp.

Store cooled biscotti between wax paper or parchment

sheets in a tin or plastic container with a tight lid.

Yield: about 48 small biscotti

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— Z U P PA I N G L E S E —
Submitted by bubbeskitchen (Rénee)
Source: Daniel Rogov

FOR THE ZABAGLIONE CREAM:

• 8 egg yolks
• G cup sugar
• 4 teaspoon potato starch or flour
• 1 cup dry or sweet Marsala wine

FOR THE CAKE:

• 1 round or rectangular sponge cake, cut in 3 layers
• 1 cup rum
• 3 tablespoons glazed fruits
• 3 egg whites, beaten stiff
• 4 tablespoons sugar
• 1 cube of sugar soaked in brandy for serving

TO MAKE THE ZABAGLIONE CREAM:

Place the egg yolks in a glass bowl and add the sugar and potato starch.
Stir with a wooden spoon, always stirring in the same direction, until the
sugar is completely dissolved and the egg yolks are a light golden color. Slowly
add the Marsala, mixing constantly, and then transfer the contents of
the bowl to the top part of the double boiler.

Put water in the bottom of the double boiler and bring to a boil. Once
the water is boiling, insert the top part and stir continuously with a wooden spoon,
always stirring in the same direction. Continue stirring just until the mixture is on
the verge of boiling and then immediately remove from the heat. Under no
circumstances should the mixture be allowed to boil. Stir for 2 to 3 minutes
longer and then pour the zabaglione into a glass bowl to cool (about 1 hour).

TO ASSEMBLE THE CAKE:

Place the bottom layer of the sponge cake in an oven-proof serving
dish and over this pour N of the rum and spread H of the Zabaglione cream.
Add the second layer and repeat the process with N of the rum and the remaining
cream. Cover with the third layer of cake and pour over the remaining rum.
Over this distribute the glazed fruits.

To the beaten egg whites add the sugar and beat again. Pile the
egg whites on the cake and bake in an oven that has been preheated to
150°C (300°F) for 20 minutes. Allow to cool. Serve with a lump of sugar
soaked in brandy on top and flame the sugar cube.

Serves 6 to 8

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— R I C O T TA B A L L S —
Submitted by LoriJean44 (Lori)

These are deep-fried, and though we don’t eat a lot of fried foods
anymore, they are very good—very light:

• 6 eggs, beaten
• 1 pound ricotta
• 2 cup cake flour
• G cup sugar
• 1 teaspoon vanilla

Mix all ingredients with electric mixer.

Drop by teaspoonfuls into hot oil and deep-fry (like doughnuts).
Serve hot, sprinkled with confectioners sugar.

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 5
— TA R A L L A —
(ANISE COOKIES)
Submitted by LoriJean44 (Lori)

My girlfriend’s Italian mother made mounds of these cookies,

piled onto platters and placed them on all bridal and family tables when I got married.
This is one of my all-time favorite cookies:

• 1 cup butter or margarine

• 6 eggs
• 6 teaspoons baking powder
• 1 tablespoon anise extract flavoring (or vanilla or almond extract)
• 4 to 4-H cups flour
• 1 cup sugar

Mix all ingredients together, adding flour last, and knead dough
until smooth and easy to handle. Roll walnut-sized pieces of dough into
rope-like pieces and coil into little mounds. Place on cookie sheet and
bake at 350°F, 15 to 20 minutes, or until barely golden.

When cool, ice with confectioners sugar glaze

(confectioners sugar, few drops of vanilla or almond extract, and enough milk to
make a smooth consistency). Decorate with colored sprinkles.

Makes 4 dozen cookies

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— JOSIE’S CHEESECAKE—
Submitted by LoriJean44 (Lori)

CRUST:
• O box of graham crackers, crushed
• I cup melted butter or margarine

Mix graham cracker crumbs and melted butter or margarine together

and press into bottom of spring form pan. Set aside.

FILLING:
• 16 ounces cream cheese
• 1 cup sugar
• 6 eggs, separated
• 1 pint sour cream
• 2 teaspoons vanilla extract
• 2 teaspoons lemon juice

Beat cream cheese until smooth; add sugar and mix thoroughly.

Beat egg yolks until fluffy. Add to cream cheese and sugar mixture.
Mix in sour cream, vanilla, and lemon juice.

Beat egg whites until stiff; fold into cream cheese mixture.
Pour over crust in spring form pan.

Bake at 350 F. for 10 minutes. Turn oven down to 300° F,

and bake for additional 1 hour. Then, turn oven off,
but leave cake in oven for 1 more hour.

Top with cherry pie filling or fruit filling of choice.

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— AUNT MARGARET’S STROUFFLES—
Submitted by LoriJean44 (Lori)

This is my Italian girlfriend’s great-aunt’s recipe for Strouffles (pronounced STROO-fa-la);

when DF’s Dad was alive, he always made a batch of these for me when I visited NY.

• 6 eggs
• 4 cups flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3 tablespoons white wine
• G cup oil
• honey
• non-pareils (colored sprinkles)

Mix all ingredients, adding more flour if needed.

Shape into small balls (about H to I inch). Fry until golden brown.
Heat honey in saucepan; add strouffles, a few at a time, to coat evenly.
Remove strouffles from saucepan and place on platter.
Sprinkle with non-pareils.

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— TA RT U F FO —
Submitted by Mitchdesj (Michele)

My favorite Italian dessert, aside from tiramisu, is Tartuffo—

a preformed ball of vanilla and chocolate gelato or ice cream, heavily dusted with dark cocoa.
Italian delis in Montreal sell them ready made and restaurants serve those—
in Italy some restaurants made their own version. After all the spices of Italian food,
I have to have that at the end of the meal.

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— ZABAGLIONE AL BAROLO—
Submitted by Ann T
Source: La Cucina Di Lidia

This is also nice served over fresh fruit, like Strawberries or peaches and then
placed under the boiler until golden. Or use a blow-torch.

• 6 egg yolks
• 6 tablespoons sugar
• I cup superior Barolo wine

In a copper or stainless-steel bowl, whisk all three ingredients together.

Set the bowl over gently simmering water and whisk mixture constantly for
2-H to 3-H minutes, until it is very light and frothy, and warmed through.
Serve immediately in parfait glasses.

NOTE: Substitute another wine, such as Marsala or, Moscato.

Option: Add some lemon zest.

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