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Italian Risotto
Ingredients:
1 cup Arborio rice
1 green pepper, diced
1 red bell pepper, diced
1/3-cup onions, chopped
1 cup sliced mushrooms (any type)
2 2/3 cup chicken broth
1 tsp. olive oil
Parmesan Cheese
Heat broth in a medium saucepan, add tiny bit
of the olive oil. Sauté onions until tender;
add rice and stir until lightly browned. Add
some broth and cook until absorbed. Continue
adding broth until rice is tender. In another
pan, add a tiny bit of the olive oil. Sauté
peppers and mushrooms until peppers are tender.
Toss rice mixture with pepper mixture. Serve with
Parmesan sprinkled on each serving if desired.
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PIZZA QUICHE
Ingredients:
Quiche:
1 cup grated Swiss cheese
1 unbaked pie shell
4 eggs
1 1/2 cup half-and-half or cream
1/2 tsp. Salt
1/8 tsp. Basil
1/8 tsp. Cayenne
1/8 tsp. Pepper
1/2 tsp. Oregano
Pizza Topping:
12 Pepperoni slices
1 large onion, sliced thinly
1 can whole tomatoes, undrained
1/4 tsp. sugar
1/2 tsp. dried thyme
1/4 pound shredded Mozzarella
12 pitted black olives, optional
Preparation:
Preheat oven to 375-degrees. In bottom of pie crust sprinkle
2/3 of the grated cheese. In a medium bowl, beat eggs with
cream, salt, cayenne, pepper and oregano until smooth. Pour
into pie shell. Bake for 30 minutes or until golden and a
knife inserted in the center comes out clean. Meanwhile, in
a medium skillet sauté onion with oil until tender. Add
tomatoes, basil and thyme; simmer stirring 15 minutes or
until mixture thickens. Top the quiche with mozzarella and
tomato mixture. Place pepperoni, balance of grated cheese
and black olives decoratively on top. Bake 5 minutes longer
to melt cheese. Let stand 5 minutes. Serve warm.
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LASAGNA
Ingredients:
1 lb lasagna noodles
2 t. oil
1-1/2 lbs ground beef
1 med onion, chopped fine
2 cloves garlic, chopped fine
2 green peppers, chopped fine
8 oz mushrooms
1 t salt
pepper to taste
24 oz whole tomatoes
18 oz. tomato paste
2 c. water
2 t celery seed
1 t dried basil
1 t oregano
4-6 bay leaves
1/2 lb grated longhorn
1/3 lb romano
1 lb parmesan
l lb ricotta
1 t sugar
3 layers mozzarella (amt. not given)
1 egg
1 t. parsley
salt/pepper
Preparation:
Sauce:
Cook until slightly brown the follwonig:
2 t. oil
1-1/2 lbs ground beef
1 med onion, chopped fine
2 cloves garlic, chopped fine
2 green peppers, chopped fine
8 oz mushrooms
Then add:
1 t salt
pepper to taste
24 oz whole tomatoes
18 oz. tomato paste
2 c. water
2 t celery seed
1 t dried basil
1 t oregano
4-6 bay leaves
Simmer on low heat for appx. 2 hrs (remove bay leaves
when finished)
Cheese #1
1/2 lb grated longhorn
1/3 lb romano
1/2 lb parmesan
Cheese #2
l lb ricotta
1 t sugar
1/2 lb parmesan
1 egg
1 t. parsley
salt/pepper
Cheese #3
3 layers mozzarella
Pasta:
Cook 1 lb lasagna noodles w/ 1 T oil, 1 t. salt - drain and
rinse,layer in casserole: sauce, pasta, cheese #1, #2 and
#3...repeat. Baked uncovered preheated oven 350 deg. 39-40
mins.
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Italian Steak
1 1/2 pound beef round steak -- 3/4 to 1 inch thick
2 tablespoons all-purpose flour
1/4 teaspoon pepper
1 tablespoon olive or vegetable oil
1 (14-ounce) jar fat-free spaghetti sauce -- (any variety)
1 (9-ounce) package frozen Italian or regular cut green beans
1/4 cup sliced ripe olives
Heat oven to 375°. Remove fat from beef. Mix flour and pepper; rub over both sides of beef, shaking off excess. Cut beef into 6 serving pieces.
Heat oil in 12-inch nonstick skillet over medium heat. Cook beef in oil
about 5 minutes, turning once, until brown. Place beef in ungreased
rectangular baking dish, 11 × 7 × 1 1/2 inches. Pour spaghetti sauce over
beef. Cover and bake 1 1/2 hours or until beef is tender. During last 30
minutes of cooking place frozen green beans in sauce around beef. Cover and
continue to bake as directed. Sprinkle with olives. |
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Primavera with Pesto Sauce
1 (9 oz.) package refrigerated cheese tortellini
1 (16 oz.) package frozen broccoli stir-fry vegetables
1 (8 oz.) container fat-free sour cream
2 Tbsp. pesto
1/2 tsp. salt
1/4 cup (1oz.) shredded fresh Parmesan cheese
1/8 tsp. freshly ground pepper
Cook tortellini and vegetables in 3 quarts of boiling water 5 to 7 minutes
or until vegetables and pasta are tender. Drain and return to pan.
Combine sour cream, pesto, and salt, stirring well. Gently stir sour cream
mixture into pasta mixture. Sprinkle with Parmesan cheese and pepper. Serve
immediately.
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Chicken Scarpariello
Ingredients:
1 1/2 Tablespoons Olive oil
4 Chicken breasts, boneless and skinless
1/2 cup Flour
1 cup Chicken broth
1 1/2 teaspoons Garlic, minced
2 Tablespoons Butter
1 teaspoon Rosemary
2 Tablespoons Lemon juice
Salt and pepper to taste
Preparation:
Heat the oil in a skillet. Dredge the chicken in the flour.
Add to the pan and brown on both sides. Add the garlic and
cook for 1 minute. Add the broth, rosemary, butter and
lemon juice. Allow the liquid to reduce (as the chicken
finishes to simmer) over medium-high heat until it reaches
a sauce-like consistency. Check the seasonings. Serve warm. |
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Italian Sausage
Ingredients:
1 pound ground pork
1 medium onion, finely chopped
1 small garlic clove, crushed
1/2 tablespoon salt
1/2 teaspoon ground pepper
1/2 teaspoon fennel seed
1/4 teaspoon paprika
1/8 teaspoon ground thyme
1/8 teaspoon (or more) cayenne pepper
Preparation:
Mix together pork, onion and garlic. Combine the rest of the
ingredients and add to pork mixture. Shape into patties, meatballs,
or stuff into casings.Fry or bake, whichever you prefer
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Italian Spumoni
1 and 1/2 pints vanilla ice cream
Rum flavoring to taste
6 maraschino cherries
1 and 1/2 pints pistachio ice cream
1/3 cup pistachio nuts, chopped
3/4 cup whipping cream
1/3 cup instant cocoa ( dry )
1 ( 10 oz.) package frozen red raspberries, thawed
1/2 cup whipping cream
1/4 cup confectioners' sugar, sifted
Chill 2 quart metal mold in freezer. In a bowl, stir
vanilla ice cream just to soften. Stir in rum extract.
Freeze til workable. Spread mixture quickly over
bottom and sides of mold, bringing ice cream all the
way up to the top. ( If it tends to slip, refreeze til workable)
Make a circle with the cherries around the bottom. Freeze.
Stir pistachio ice cream to soften and stir in nuts. Freeze again
til workable. Quickly spread over first layer. Freeze
Combine 3/4 cup cream and cocoa; whip to peaks. Quickly
spread over pistachio layer. Freeze. Drain berries ( discarding
the juice ). Run berries through a sieve. Mix 1/2 cup whipping
cream, sugar and dash salt; whip to peaks. Fold in berry pulp.
Pile into mold; smoothing the top. Cover with foil. Freeze for 6 hours.
Peel off foil. Invert onto a chilled plate. Rub mold with hot towel;
and lift off mold. Cut in wedges to serve.
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Brajole
These are Italian style stuffed beef rolls that can be served as either a side dish or a main course. They are also quite suitable as appetizers or to serve for a party dish.
3 lbs. Rump roast, trimmed and sliced 1/4 inch thick across grain.
Stuffing (see below).
Marinara Sauce (see below).
2 tbsp. Olive oil.
Brown the slices of beef in a skillet with the olive oil and set aside. Once the slices have been browned, fill with stuffing and hold together with a toothpick. Arrange the rolls in a baking dish and cover with the Marinara sauce. Bake at 375 degrees for 1½ hours and serve.
Stuffing
Use a basic turkey like stuffing as follows:
12 oz. regular bread cubes plus cornbread cubes, with seasoning mix.
4 oz. pine-nuts.
3 stalks celerey.
1 diced onion.
1 diced apple.
First brown the nuts and other ingredients in a saucepan so they soften and the flavors blend. Add the seasoning mix before putting into the bread and add broth as directed. You want medium moisture content.
Marinara Sauce
4 tbsp olive oil.
4 cloves pressed garlic.
1 medium onion, diced.
1 tbsp. oregano.
1 tbsp. sweet basil.
1½ tsp. tarragon.
1 tsp. thyme.
1 tsp. sage.
3T dried parsley.
1 tsp. savory.
salt & pepper to taste.
1 small can tomato paste.
32 oz. tomato sauce.
16 oz. crushed tomatoes.
two cans Italian style stewed tomatoes or 4 cups fresh chopped roma tomatoes.
¾ cup thin 1" slices bell pepper (yellow or red preferred).
1½ cups sliced mushrooms.
1 16 oz can olives chopped.
¾ cup zucchini (optional).
1 tsp. baking soda.
1½ tbsp. brown sugar.
½-1 cup red wine.
4 to 6 Italian sausages (hot or mild to taste).
In a large pot, pour the olive oil, onions, garlic, and spices. Saute ingredients to break the flavor. Add tomato paste and continue to saute for about 5 minutes. Add the tomato sauce, crushed tomatoes and chopped tomatoes. Next, add peppers, mushrooms and chopped olives. Then add baking soda, brown sugar and red wine.
Brown 4-6 Italian sausages in a skillet (I like few hot, few regular), and add them to the sauce. Cook the sauce for at least two hours before serving. This sauce can be used on pasta of any type, or on top of other dishes manicotti. You can double this batch and freeze some for later.
Yields: 12 servings
Preparation Time: 1 hour, 30 minutes |
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Bruschetta Recipes! Ingredients:
12 pieces crusty Italian Bread, 1 inch thick
1/3 to 1/2 cup olive oil
2 large, ripe tomatoes, peeled, seeded and diced
2 tablespoons chopped fresh oregano
24-36 basil leaves, torn into small pieces
12 garlic cloves, peeled, and cut in half lengthwise
salt and pepper Directions:
Toast bread over a grill or a very hot oven of 425 degrees. Brown on both sides. Remove and brush with oil. In a bowl combine tomatoes, oregano and basil. Place cloves in separate bowl. Serve bread warm and rub clove on bread, top with mixture and sprinkle with salt and pepper. Sprinkle and with parmesan cheese and put under the broiler for just a minute to heat the top.
Ingredients
6 small slices of French bread, toasted
Cream cheese
Garlic
Basil
Tomatoes
Red onion
Parsley
Balsamic Vinaigrette
1/2 cup olive oil
1/4 cup balsamic vinegar
Salt and pepper
Oregano
Thyme
Garlic
Onion
Mix garlic and basil into softened cream cheese. Chop tomatoes, red onion, and parsley. Combine ingredients for balsamic vinaigrette and mix together. Combine vinaigrette with tomatoes, onion, and parsley - will look like salsa. Spread cream cheese on toast and add tomato mix. Garnish with sprigs of parsley.
4 thin slices per person of sourdough baguette
extra-virgin olive oil
1 clove garlic, cut in half
salt
Preheat broiler. Toast under broiler until lightly browned, taking care not to let it burn! Rub the bread on one side with the raw garlic and drizzle with a little olive oil. Sprinkle with salt.Serve.
1 Bunch Fresh Parsley - Roughly Chopped
1/2 Onion Finely Chopped
2 Tea Spoons Rock Salt
4 Whole Ripe Tomatoes - Coarsely Chopped
1 Loaf Crusty Bread or Bread Stick - thickly sliced
2 Cloves Garlic - Crushed Brush both sides of bread with olive oil and gril on both sides until toasted. Meanwhile mix the tomatoes, basil, onion, garlic and olive oil in a bowl and stir to combine. (Can be combined in advance as flavour improves on sitting for a while). Divide the mixture between the grilled bread slices and sprinkle with rock salt. Can be warmed under grill or served cold.
2 large tomatoes, coarsely chopped
1/2 sweet onion, chopped
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh basil
2 teaspoons chopped fresh parsley
1/2 (1 pound) loaf Italian bread, cut into 1 inch slices
1/4 cup freshly grated Parmesan cheese Preheat oven to 400°F (200°C).
In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan.
Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.
1 French baguette
3 tomatoes, seeded and chopped
1 onion, minced
1 clove garlic, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 pinch salt
1 pinch ground black pepper
8 ounces mozzarella cheese In a small mixing bowl, combine tomatoes, onion, garlic, basil, oregano, and salt and pepper. Mix well, cover, and refrigerate.
Preheat oven to 375°F (190°C).
Cut the loaf of French bread into 12 slices on the diagonal. Arrange the bread on a baking sheet and toast in the oven for 5 minutes, or until golden brown. Reduce the oven's temperature to 250°F (120°C).
Spoon equal amounts of the tomato mixture onto the toasted slices of bread. Top with slices of mozzarella. Place the pan of bread back into the oven until the cheese has melted just slightly and is oozing over the tomatoes, approximately 2 minutes. Serve immediately.
10 slices Italian bread
2 1/2 teaspoons olive oil
4 vine-ripened tomatoes
1 teaspoon chopped fresh basil Preheat broiler.
Cover a medium sized baking sheet with a single layer of bread slices. Brush the slices with olive oil.
Dice the tomatoes. In a mixing bowl, combine the tomatoes, olive oil and basil. Mix for two minutes.
Place bread under broiler until lightly browned. Remove from broiler and top with the tomato mixture.
2 loaves rustic Italian bread (with a good crust and soft chew)
2 to 3 cloves garlic, split
About 1/2 cup good quality extra virgin olive oil (a good peppery Tuscan oil) Toppings: Chopped fresh tomatoes, toasted pine nuts and chopped fresh basil
Tuscon bean puree (see recipe)
Chopped Arugula, chopped black olives and grated sharp cheese (such as Parmigiano-Reggiano, Asiago)
Roasted red and yellow bell peppers, a pinch of red pepper flakes
Chopped fresh marjoram and parsley
Fresh sheep or goat cheese (chevre) with ground black pepper Instructions: Slice the bread about 1/2 inch thick and toast under a broiler or on the grill.
Rub it with garlic and moisten with the olive oil.
Spoon a generous portion of the topping over each, or pass toppings separately. |
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PEPPERONI PIZZA ROLL
2 cups buttermilk baking mix
1/2 cup cold water
1/3 cup tomato paste
1/4 teaspoon Italian seasoning
1/4 teaspoon garlic salt
1 3 1/2 package sliced pepperoni, chopped
1 cup shredded mozzarella cheese
Heat oven to 425 degrees. Mix baking mix and water until a
soft dough forms. Beat vigorously 20 strokes. Turn dough out
on to a lightly floured board and knead 5 times. Roll into a
15 by 9 inch rectangle. Mix tomato paste with seasonings.
Spread over dough to within 1/2 inch from edges. Sprinkle
pepperoni and cheese over dough. Roll up, beginning at a 15
inch side. Pinch edge to seal. Place roll seam side down on
ungreased baking sheet. Bake 15 to 20 minutes or until
golden brown. Cool 5 minutes. Cut into 3 inch slices. |
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SANDWICH PIZZA
1 1-pound loaf French bread
1 cup pizza sauce
1 to 2 cups shredded mozzarella cheese
1 4-ounce can sliced mushrooms, drained
1/2 large green pepper, sliced
1/2 large red or yellow pepper, sliced
1/2 chopped red onion
1 2-ounce can sliced black olives, drained
Coarsely cracked black pepper
Slice loaf in half lengthwise and spread each half with
equal amounts of ingredients. Sprinkle lightly with black
pepper. Bake at 350 degrees for 7 to 10 minutes, or until
cheese melts. Slice each half into fourths. Note: You can
also add ham, pepperoni or fresh mushrooms.
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SPAGHETTI PIZZA
8 ounces spaghetti, cooked and drained
1 egg
1/2 cup milk
1 16 ounce jar spaghetti sauce
2 packages sliced pepperoni (or use larger pillow pack)
1 8 ounce package shredded mozzarella cheese
Grease a 9 by 13 inch pan. Mix together spaghetti, egg and
milk. Pour spaghetti mixture into greased dish. Cover with
spaghetti sauce. Add pepperoni and sprinkle with cheese.
Bake at 350 for 30 minutes. Sprinkle with Parmesan Cheese if
desired. Cut and serve.
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Parmesan Biscotti
1 1/3 cups all purpose flour
1/2 cup yellow cornmeal
2/3 cup freshly grated parmesan cheese
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs
1/4 cup olive oil
1 cup pine nuts, toasted
6 cloves of garlic, thinly sliced
1 egg white, lightly beaten for the wash
1/8 cup freshly grated parmesan cheese to top
Preheat oven to 350 degrees. Line1 baking sheet with parchment, set aside.
In a large bowl combine the dry ingredients, mix to combine. In a seperat bowl combine the eggs and olive oil, add to the dry ingredients. Add the toasted pine nuts and sliced garlic, mix well to combine. Mixture will be dough like and thick. Depending on the weather you may need to add more flour, do this by sprinkling 1 tablespoon at a time onto the dough.
On a lightly floured board shape the dough into an even sized log, transfer the log onto the lined bakin sheet. Brush the top of the log with the beaten egg white and sprinkle with the parmesan cheese. Bake in preheated oven for 20 to 25 minutes until the loaf is lightly golden, remove from the oven and cool on the pan for ten minutes. Transfer the loaf to a cutting board and slice into 1/2 inch pieces. Place the pieces cut side down back onto the same
parchment and return to the oven to crisp. This will take another 20 to 30 minutes, turn the pieces over once. They should be crisp and have a nice brown color. Remove the biscotti from the pan and place on a rack to cool completley. Store in an air-tight container. Serve with salads or enjoy them on their own. |
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Italian Stuffed Mushrooms
36 med whole fresh mushrooms (1 lb)
2 T butter or margarine
1/4 c chopped green onions (3 med)
1/4 c chopped red bell pepper
1 1/2 c soft bread crumbs
2 t Italian seasoning
1/4 t salt
1/4 t pepper
1 T margarine
grated Parmesan cheese, if desired
Heat oven to 350 degrees F. Twist mushroom stems to remove from
mushroom caps. Finely chop enough stems to measure 1/3 cup.
Reserve mushroom caps. Melt 2 tablespoons butter in 10-inch
skillet over medium-high heat. Cook chopped mushroom stems,
onions and bell pepper in butter about 3 minutes, stirring
frequently, until onions are softened; remove from heat. Stir in
bread crumbs, Italian seasoning, salt and pepper. Fill mushroom
caps with bread crumb mixture. Melt 1 tablespoon butter in
rectangular pan, 13 x 9 inches, in oven. Place mushrooms, filled
sides up, in pan. Sprinkle with cheese. Bake 15 minutes. Set
oven control to Broil. Broil mushrooms with tops 3 to 4 inches
from heat about 2 minutes or until tops are light brown. Serve
hot. |
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Lasagna
6 Pieces Lasagne, uncooked
2 tsp Vegetable oil
2 Red bell peppers -- diced
3 Garlic cloves -- minced
28 oz Canned crushed tomatoes
1/2 tsp Salt
10 oz Frozen peas -- thawed
1 pinch Saffron
Grated zest of 2 oranges*
3 cups Grated mozzarella cheese -(part-skim), divided
Cook lasagne according to package directions; drain.
Preheat oven to 350 degrees F. Warm the oil in a
large, non-stick skillet over medium heat. Add peppers
and garlic. Saute until peppers are very soft. Add
tomatoes, saffron, orange zest and salt. Remove from
heat and set aside 1 cup of tomato mixture.
Spread a little of the tomato mixture in the bottom of
a 9 x 13 x 2-inch baking dish. Cover with four pieces
of lasagne (three lengthwise, one widthwise) and then
continue by adding cheese, peas, tomatoes and lasagne.
Top with reserved tomatoes and cheese. Bake uncovered
until browned on top and bubbly, about 40 minutes.
*The "zest" of an orange is the outermost part of the
peel. Do NOT use the white part of the peel (the
"pith").
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