Manicotti From Heaven

Serves 6

For the crepes:
8 eggs
1 cup milk
1 cup water
2 cups flour
makes 24 to 30 crepes

For the filling:
3 pound can of ricotta cheese
1/4 cup grated parmagianno cheese
3 eggs
1/2 pound mozzarella cheese, cut into small cubes

To complete the dish:
3 cups Marinara Sauce
1/4 cup parmagianno cheese


1. Mix the ingredients for the crepes in a large bowl until smooth. Allow batter to rest for 10 minutes.

2. Put a drop of oil in a 7 inch teflon coated frying pan, and rub oil with a paper towel over bottom of pan to coat. Heat pan over medium heat.

3. Pour 1/4 cup of batter into pan, tilting until bottom of pan is coated. Cook one minute on each side, do no allow to get too brown. Repeat until all batter is used.

4. Mix together ingredients for the filling in a large bowl.

5. Place 2 heaping tablespoons of the filling down the center of each crepe. Fold the two opposite ends of the crepe over the filling loosely to make a tube.

6. Coat the bottom of a large baking dish with 1 cup of the marinara sauce and place the manicotti in the dish.

7. Cover with remaining marinara and 1/4 cup parmagianno cheese.

8. Bake in a preheated oven at 350 degrees until hot all the way through 10-15 minutes.

Meatballs with Marinara Sauce

Seasoned Stock Mix:

1/2 cup chicken stock
1/2 large sweet onion
4 cloves garlic
1/2 bunch parsley, chopped

Meatballs:

1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
1/2 cup plain bread crumbs
5 eggs
1/2 cup grated Parmigiano Reggiano cheese
2 to 3 pinches chili flakes
2 to 3 pinches salt
Olive oil for coating hands and frying meatballs
Marinara Sauce (recipe below)

To make the stock: Put all the chicken stock, onion, garlic and parsley in a blender or food processor and puree.

To make the meatballs: Combine stock mix and remaining ingredients except olive oil in a large bowl, and blend with hands just until all of the ingredients are blended together. Coat hands with a bit of olive oil and form meat mixture into about 2-ounce balls.

Pour about 1/2 inch olive oil into a large, straight-sided pan, and heat over medium heat. Add the meatballs and brown, turning once.

Using a slotted spoon, remove the meatballs from the oil and put them in a pot of marinara sauce. Simmer for 30 minutes, or until the meatballs are cooked through and tender. Makes about 20 meatballs.

MARINARA GAETANO

11/2 teaspoons extra virgin olive oil
1 clove garlic, chopped
1 small sweet onion, chopped
1 28-ounce can tomato purée
1 28-ounce can crushed tomatoes
1 cup tomato paste
1 teaspoon salt
1 teaspoon chili flakes
1 tablespoon granulated sugar
1 sprig basil, roughly chopped

Heat the olive oil in a large saucepan. Add the garlic and onion and sauté until vegetables are soft but not browned. Add the tomato purée, crushed tomatoes and tomato paste, stir well and bring to a simmer. Season with salt, chili flakes and sugar. Add the basil to the sauce and simmer for about 1 hour, until sauce has thickened slightly. Makes about 1 quart.

Mushroom and Spinach Ravioli

1/2 cup extra-virgin olive oil, 2 tablespoons for boiling water
6 ounces button mushrooms, sliced
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/4 cup mascarpone
1/3 cup grated Parmesan, plus extra for garnishing
6 egg roll wrappers (6 1/2 by 6 1/2-inch squares)
2 large eggs, beaten with 1 teaspoon water
1/2 cup mushroom (cremini, shiitake, button), finely chopped
2 cups tomato sauce, recipe follows

In a large saute pan heat 1/4 cup of the olive oil. When almost smoking, add the mushrooms and season with salt and pepper. Cook until all the liquid has evaporated from the mushrooms, about 6 minutes. Add spinach and cook for 2 minutes. Remove from heat and place mixture into the bowl of a food processor. Pulse until you get a coarse texture. Place in bowl and stir in mascarpone and Parmesan cheese. Check for seasoning and set aside.

Line up 3 wrappers on a cutting board. Brush with the egg and water mixture. Using a tablespoon, arrange 4 dollops of the filling on each wrapper �?2 on the first row and 2 on the second �?1-inch apart. Place another wrapper directly on top, pressing around the filling and sealing the edges. Using a fluted ravioli cutter, cut out squares of ravioli. Each filled wrapper will yield 4 raviolis, giving you a total of 12 ravioli. Place ravioli onto a floured baking sheet and keep covered with a linen towel.

In a large pot, bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli, about 3 to 4 at a time. This will prevent them from crowding in the pot and sticking together. Cook for 2 to 3 minutes. Using a spider strainer, carefully remove the ravioli and place on the plate. Tent with foil to keep warm and continue cooking remaining ravioli

In a saute pan, heat remaining 1/4 cup olive oil. When almost smoking, add chopped mushrooms and saute until soft and most of the liquid has evaporated, about 8 minutes. Carefully pour in tomato sauce and simmer for 5 minutes.

Divide ravioli between 2 serving plates. Top with mushroom tomato sauce and sprinkle with Parmesan.

Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Yield: 6 cups

Palermo Meatloaf

2 lb Lean ground beef
1 lb Italian sausage
1 1/2 c Cracker crumbs
2 Eggs, beaten
1 md Onion, chopped
1 Bell pepper, chopped
1/2 ts Salt
1/4 ts Pepper
1 ts Oregano
1 Garlic, minced
1 c Pizza sauce

FILLING:
1/2 lb Boiled ham, sliced thin
8 oz Grated Mozzarella cheese
1 cn (8 oz) mushrooms, drained

Mix first eleven ingredients together. Reserve 1/4 cup pizza sauce. On a
large sheet of wax paper, pat meat into a 10 x 13" rectangle. Arrange ham on top of meat mixture, leaving a small margin. Spread mushrooms over
ham. Sprinkle cheese over all. Reserve small amount of cheese. Start at 10" size and roll meat like a jelly roll. Use wax paper to lift. When rolled
tightly, seal edges. Place seam side down in a 9 x 13" pan. Brush with
reserved pizza sauce. Bake 1 1/4 hours @ 375 degrees,10 minutes. Before
done, sprinkle reserved cheese over and finish baking.

Serves 10 to 12.

Spaghetti alla Carbonara

5 oz pancetta-diced into very small cubes
1 Tbl butter
3 eggs
1/4 cup Parmesan cheese
1/4 cup pecorino cheese
Nutmeg
1 1/2 to 2 T parsley, chopped
Salt & freshly ground black pepper
1 lb penne or spaghetti

Melt the butter over medium heat in a pan large enough to eventually hold both the pasta and the sauce. As soon as the butter is melted, add the diced bacon and cook till crisp and light brown.

At the same time bring a large pot of salted water to a rolling boil. Add the pasta and stir to separate with a wooden spoon or fork. Cook till done.

Meanwhile, in a bowl, beat the eggs along with the Parmesan, pecorino, lots of freshly ground pepper, and a tsp of nutmeg or more to taste.

Add 1 T parsley to mixture and stir. When pasta is done, drain (reserve a few tablespoons of the cooking liquid) and add to the pan with the oil, butter and bacon mixture.

Turn the heat on to very, very low and add the egg/cheese mixture, stirring continuously for a couple of minutes until eggs are heated through. ( Sprinkle with the remaining parsley.

Remove pan from heat, and serve immediately

Spaghetti alla Gregorio

2 lb. lean ground beef
2 lb. Italian sausage
1 large sweet onion (chopped)
5-6 cloves fresh garlic (minced)
2 29oz. cans whole tomatoes (chopped coarsely)
5 29oz. cans tomato sauce
1 large jar mushrooms
2 bay leaves
3-4 tsp. fresh oregano
3-4 tsp. fresh sweet basil (crushed)
3-4 tsp. fresh Italian seasoning (crushed)
1-2 tsp. salt (to taste)
1 tsp. white pepper (optional)
sugar (to taste--see directions)

Combine sausage and ground beef by hand. Place in a skillet and brown until all the meat appears to be just done. Remove the meat from the skillet and place into a large Dutch oven. Remove the grease from the skillet, leaving 3-4 Tbs. Saute the onion and garlic until the onion is barely translucent. When done, place the onion-garlic mixture into the Dutch oven with the meat. Add to this mixture the chopped tomatoes and tomato sauce.

Cook on medium heat until JUST boiling. Reduce to simmer and add the oregano, basil, Italian seasoning and bay leaves. Add mushrooms. Simmer for 1 hr. and taste. If the sauce tastes too acidic, add 1 tsp. salt and 3 Tbs. sugar and stir. Simmer another hour and re-taste. At this time you may add pepper, if you so desire. Again, if the sauce is still too acidic, repeat the salt and sugar. Do not add more than 2 tsp. salt. Keep simmering until the sauce is just covering the meat. It usually takes 4-5 hrs. to complete the cooking process.

Spaghetti alla Puttanesca

3 tablespoons extra-virgin olive oil
1 large onion, chopped
1 green bell pepper, cored, seeded and chopped
2 cloves garlic, minced
1 (28-ounce) can crushed or diced tomatoes
1 (2-ounce) can anchovies, drained and chopped
16 green or black olives, sliced
1 tablespoon capers, rinsed and drained
1/4 cup chopped fresh basil leaves or 2 teaspoons dried basil
1/4 teaspoon dried red pepper flakes
Fresh ground pepper and salt to taste
1 (16-ounce) package spaghetti pasta

In a large frying pan over medium-high heat, heat the olive oil until hot. Add the onion and green pepper; sauté for 3 to 5 minutes or until soft. Add garlic and sauté another 30 seconds. Add the tomatoes and anchovies; simmer an additional 10 minutes. Stir in olives, capers, basil, red pepper flakes, pepper, and salt; simmer for an additional 20 minutes.

While the sauce is cooking, prepare the pasta according to package directions; drain and return to pan to keep warm. Pour the sauce over it, tossing to coat. Transfer onto individual serving bowls.

Makes 4 to 6 servings.

Spaghettini with Browned Garlic

2 tablespoons of extra virgin olive oil
1 tablespoon of garlic, thinly sliced
1/2 teaspoon of crushed hot red pepper to taste
12 ounces of spaghettini (thin spaghetti)
2 tablespoons of coarsely chopped Italian flat leaf parsley

Heat the olive oil in a small skillet over low heat until warm. Add the garlic and hot pepper and cook, stirring until the garlic is soft, 3 to 5 minutes, do not brown.

Meanwhile, cook the spaghettini in a large pot of boiling salted water until al dente, or firm to the bite 6 to 8 minutes.

Ladle about 1/4 cup of the pasta cooking liquid into a large serving bowl. drain the pasta and add to the serving bowl.

Top with the garlic and pepper infused oil. Toss the spaghettini until coated with the oil. Sprinkle on the parsley and serve at once.

Makes 4 servings

Tomato Herb Cream Penne

2 tablespoons oil
1 clove garlic, minced
1 medium onion, chopped
1 (28 oz) can diced tomatoes or 4 medium tomatoes, diced
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
3 cups penne, uncooked
1/2 cup half-and-half

Saute onion and garlic in oil. Add tomatoes, sugar, basil, oregano, salt. Bring to a boil, then simmer 20-25 minutes. Meanwhile, cook pasta, drain, and rinse.

Stir half-and-half into sauce and heat through. Top pasta with sauce, or combine pasta and sauce to coat.

Tuscan Bean Soup

3 tablespoons olive oil
5 ounces diced pancetta
1 cup minced onion
1 cup chopped carrots
1 cup chopped celery
Salt
Pepper
4 minced garlic cloves
2 tablespoons minced fresh sage (or 2 teaspoons dried)
10 cups chicken or beef stock
2 cups small soup pasta
4 20 ounce cans drained Tuscan Cannellini beans
1 cup grated Parmesan cheese
1/2 cup minced fresh parsley

Heat the olive oil in a large Dutch oven over medium high heat. Add the pancetta and saute for 3 minutes. Add the onion, carrot, celery, salt, and pepper and cook for five minutes. Add the garlic and sage and saute for two minutes more. Add the stock and bring to a boil.

Cook for 30 minutes. Add the pasta and beans and cook for 10-15 minutes or until al dente. Mix in the cheese and parsley before serving with additional cheese and bread.

Tuscan Portobello Mushroom Soup

1/4 cup (1/2 stick) unsalted butter
5 leeks (white and pale green only) chopped
1 med onion chopped
10 ozs. Portobello mushrooms: chopped to make 4 generous cups
1/4 cup flour
3 cups chicken stock or broth
4 TBS dry sherry
2 cups half and half
1/4 tsp cayenne pepper
1/4 tsp ground white pepper

Melt butter in heavy large pot over medium heat. Add leeks and onion; saute tender. Add mushrooms and saute 5 min. Reduce to low.

Add flour: cook until mixture thickens, stirring occasionally, about 3 min. Gradually stir in stock and half of the sherry.

Bring soup to a boil, stirring. Reduce heat and simmer until thickened, about ten minutes. Stir in half and half. Simmer until slightly thickened, about ten minutes.

Stir in the cayenne. Season with white pepper and salt. Stir remaining sherry into soup. Bring to a simmer.

Serve immediately.

Makes 6 servings.

Tuscan Style Ribollita

6 slices (1/2-inch thick) day-old crusty French bread
3 cloves garlic
Black pepper, to taste
1 T. olive oil
1 T. chicken broth
1 onion, diced
3 carrots, chopped
3 celery stalks, chopped
1 zucchini, sliced
1 yellow squash, sliced
1/2 sweet red pepper, diced
1/2 tsp. dried oregano
4 C. torn escarole or dark cabbage
1 (16 oz.) can kidney beans
1 (14 1/2 oz.) can plum tomatoes, drained, juices reserved
1 C. chicken broth
3 T. grated Parmesan cheese
Oregano leaves (garnish)

Grease a baking sheet. Put the bread on the sheet and bake at 350ºF until golden brown, about 15 minutes. Remove from the oven. Cut 1 garlic clove in half and rub on each side of the toast slices. Sprinkle with black pepper and set aside.

Heat the oil and broth mixture in a 4-quart pot. Add the onions and sauté until tender, about 10 minutes. Mince the remaining garlic. Add the garlic, carrots and celery to the pot. Cover and cook, stirring occasionally, for 10 minutes.

Add the zucchini, squash, sweet peppers and oregano; cook for 5 minutes. Add the escarole, beans and tomatoes; cook until the escarole wilts, about 2 minutes. Add black pepper. Pour the vegetable mixture into a 3-quart casserole and top with the toast.

In a large measuring cup, combine the reserved tomato juice and the broth; pour over the toast. Sprinkle with Parmesan. Bake at 375ºF until the cheese has melted, about 30 minutes. Let stand 5 minutes and garnish with oregano.

Serves 6.

Venetian Minestrone

1 1/2 pounds, lean round steak
3 tablespoons olive oil
1 large onion (peeled and sliced)
1 clove of garlic (minced)
6 cups beef stock or broth
4 tomatoes (peeled and chopped)
1 teaspoon crumbled dried oregano
1/2 teaspoon crumbled dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup long-grain white rice
1/2 pound savoy cabbage (shredded)
3 tablespoons chopped fresh parsley
grated Parmesan cheese

Slice the steak thinly across the grain. Heat the oil in a Dutch Oven and add the onion, and garlic. Saute until tender. Remove with slotted spoon and reserve.

Add round steak and brown well. Add beef broth, tomatoes, seasonings, onion, and garlic.

Bring to a boil and then reduce heat to low. Cover and cook for 1 hour, until meat is very tender. Add rice and simmer for another 20 minutes.

Add cabbage and simmer for 15 minutes longer. Add parsley and ladle into soup bowls. Sprinkle with Parmesan cheese.

Zucchini Romano

8 small zucchini, about 1 1/2 pounds
1 egg, lightly beaten
1/3 cup of shredded mozzarella cheese
3 tablespoons of Italian salad dressing
1/16 teaspoon of freshly ground black pepper
2 tablespoons of melted butter or margarine
1/2 pound of ground ham or veal
1/2 cup of Salsa Italiana, recipe follows

Wash zucchini and trim ends. Slice off a narrow lengthwise strip. Using an apple corer remove seeds to make a hollow about 3/4 inch deep in each zucchini. Cover with boiling water, simmer about 5 minutes, and drain well. Meanwhile, combine the egg, cheese, dressing, pepper and butter in a bowl. If using veal, add 1/4 teaspoon of salt. Lightly mix in meat. Fill zucchini with meat mixture using about 3 tablespoons in each hollow. Arrange zucchini, stuffed side up, in a single layer in an oiled shallow 1 1/2 quart baking dish, spread tops with Salsa Italiana. or omit Salsa Italiana and brush tops with olive or cooking oil. Bake at 375ºF. for 15 minutes, or until the meat is cooked. Serve hot. Makes 8 servings

Salsa Italiana

1 cup of chopped onion
1/4 cup of olive oil or cooking oil
1 clove garlic, minced
1/4 cup of grated carrot
1 tablespoon of finely snipped parsley
1/4 teaspoon of basil leaves, crushed
1/8 teaspoon of thyme leaves, crushed
2 cans (8 ounce) of tomato sauce
1/2 cup of beef broth, dissolve 1/2 beef bouillon cube in 1/2 cup of boiling water

Add onion to hot oil in saucepan and cook until tender. Stir in the garlic, carrot, and parsley, cook about 3 minutes, stirring frequently. Blend in basil, thyme, tomato sauce and beef broth. Simmer gently until flavors are blended, about 10 minutes.