Italian Cooking

CROCK POT SHRIMP MARINARA

2009-06-04T10:11:00.000-07:00

1 (16 oz.) can of peeled tomatoes, cut
up
2 tbsp. minced parsley
1 clove of garlic, minced
1/2 tsp. dried basil
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried oregano
1 (6 oz.) can tomato paste
1/2 tsp. seasoned salt
1 lb. cooked shelled shrimp
Grated Parmesan cheese
Cook spaghetti

In a crock pot, combine tomatoes with parsley, garlic, basil, salt, pepper, oregano, tomato paste and seasoned salt. Cover and cook on low for 6 to 7 hours. Turn control to high, stir in shrimp, cover and cook on high for 10 to 15 minutes more. Serve over cooked spaghetti. Top with Parmesan cheese. Mail & Printing

CROCK POT LASAGNA

2009-06-04T10:09:00.000-07:00

1 box rigatoni, cooked
1 1/2 lbs. ground chuck, browned &
drained
1 lg. pkg. sliced pepperoni
1 green pepper, chopped
2 lg. pkgs. Mozzarella cheese
2 lg. cans pizza sauce
1 med. onion, chopped
2 lg. cans mushrooms
Green olives, sliced

Begin with layer of sauce on bottom of crock pot. Stir all remaining ingredients together. Place in crock pot and cook on low for 5 hours.

CROCK POT ITALIAN MEAT BALLS

2009-06-04T10:06:00.000-07:00

1 qt. tomato juice
Salt and pepper
Garlic salt
4 tbsp. parsley flakes
1 lb. hamburger
1 egg
1/2 c. bread crumbs
1 c. grated cheese
1 sm. can tomato paste

Turn crock pot on low and pour in tomato juice. Add salt, pepper and garlic salt to your liking. Sprinkle 2 tablespoons of parsley flakes in juice. Mix hamburger.

CROCK POT ITALIAN BEEF

2009-06-04T10:03:00.000-07:00

4 to 5 lb. pot roast of beef
3 c. water
1 tsp. salt
1 tsp. pepper
1 tsp. oregano
1 tsp. onion salt
1 tsp. garlic salt
1 tsp. basil
1 pkg. Good Season salad dressing
1 onion (optional)

Pour ingredients over beef and cook on low all day in a crock pot. Shred beef and return to broth for 15 minutes. Serve on buns or over French bread.

Citrus Salad With A Tuscan Twist

2009-06-04T10:01:00.000-07:00

Contributed by: NAPSA

(NAPSI) - For most people, holiday celebrations have four main ingredients: family, friends, fun and food. That's because many of the season's wonderful memories start in the kitchen.

This year, many families are looking for ways to add something extra to holiday traditions. One way is to add a touch of Tuscany. It's easy to do, since Tuscan life follows nature's lead. Simply celebrate by using olive oil to intensify the flavor of abundant, earthy foods such as butternut squash soups and roasted root vegetables.

For more than 100 years, Carapelli® Olive Oil has been an Italian tradition. Produced in the foothills of Tuscany, it is the number one brand in Italy. The company offers four different types of olive oil (Premium Extra Virgin, Extra Virgin, Mild and Light) for different uses, complimenting nearly every delicacy your imagination can cook up.

Holiday meals can be quite filling, so begin your feast with a lighter Tuscan-style Citrus Salad.

Ingredients:

* 8 cups assorted salad greens
* 2 large grapefruit, peeled and cut crosswise into rounds
* 2 navel oranges, peeled and cut crosswise into rounds
* 4 kiwifruit, peeled and quartered
* 1/4 cup Carapelli Extra Virgin Olive Oil
* 1/4 cup orange juice
* 3 tablespoons balsamic vinegar
* 1 tablespoon honey
* 1/4 teaspoon cracked black pepper

Directions:

Arrange salad greens and fruit on individual plates or on a large platter. In small bowl, whisk together the olive oil, orange juice, vinegar, honey and pepper. Drizzle over salad and serve immediately.

You can continue the Tuscan theme with bruschetta-toasted bread brushed with olive oil, rubbed with garlic and topped with your favorite spread. Make a Tuscan-style stuffing with couscous, beans, grains, pork meat and herbs. Use olive oil in the stuffing to keep it moist and flavorful. Before adding the stuffing to your turkey, coat the inside of the bird with olive oil to seal in the juices and to add flavor.

Roast vegetables to perfection with Carapelli Mild Olive Oil to maximize and sweeten their natural flavor. Simply brush the vegetables, including squashes, sweet potatoes and Brussels sprouts with the olive oil and bake at 450 until tender.

In your holiday baking, substitute light olive oil for other cooking oils or for margarine or butter. Carapelli Light Olive Oil is an excellent choice because of its subtle flavor. When substituting olive oil for solid shortening, reduce the amount by 25 percent.

Not only does it add flavor, but baking with olive oil can save calories and reduce saturated fat. Nut breads and spice cakes are especially flavorful when baked with olive oil.

Serving Size: Serves 4-6.

CHICKEN TETRAZINNI

2009-04-17T23:04:00.000-07:00

contributed by d rhadika

(8 - 10 Servings)

1 boiled chicken
1/2 lb. macaroni
1/2 lb. mushrooms, sauteed
2 cups chicken broth
1/2 cup almonds slivered
3 tbsp. butter
2 tbsp. flour
1 cup whipping cream
3 tbsp. white wine, dry

Cut meat from chicken bones. Cook macaroni, drain, add mushrooms
and almonds. Make sauce of butter, flour, broth; remove from
heat, stir in cream, wine. Preheat oven to 375 degrees. Add 1/2
sauce to chicken, 1/2 half to macaroni. Place macaroni in baking
dish, greased, make hole in center, fill with chicken. Bake
until lightly browned.

CHICKEN LASAGNE

2009-04-17T23:03:00.000-07:00

contributed by : D Rhadika

Ingredients :
8 oz. lasagna noodles
1 can cream of mushroom soup
2/3 c. milk
1/2 tsp. salt
1/2 tsp. poultry seasoning
8 oz. cream cheese, softened
1 c. cream style cottage cheese
1/3 c. chopped onion
1/4 c. minced parsley
3 c. diced cooked chicken
1 1/2 c. soft bread crumbs, buttered
1/3 c. stuffed sliced olives

Directions :
Cook noodles until tender, drain and rinse. Mix soup, milk, salt and poultry seasoning in a saucepan and heat. Beat cheeses together; then mix in olives, onions and parsley. Place 1/2 in noodles in a buttered 9 x 13 x 2 inch baking dish and spread with 1/2 the cheese mixture, 1/2 the soup mixture and 1/2 the chicken. Repeat layers. Top with crumbs. Bake at 375 degrees for 30 minutes. Let stand 10 minutes before serving. Serves 6-8. Freezes.

Basic and Tomato Bruschetta

2009-04-17T22:58:00.000-07:00

Contributed by: News Canada

Bruschetta in its original and most basic form is nothing more than garlic bread made with great olive oil. In Tuscany, it came into being as a means for workers to celebrate the first pressing of the olive oil after harvest. There was always a fire going near the press to provide warmth and peasants would grill chewy slabs of bread over it, and then rub the bread with garlic and douse it in the just-pressed oil. What could be more delicious? Well, perhaps the popular summer version topped with juicy, vine-ripened tomatoes and aromatic slivers of bright green basil. As irresistible as Tomato Bruschetta may be during the sultry summer months, be sure to try the Basic Bruschetta - often called Fettunta - as it is the essence of simple yet divine Tuscan cooking.

Ingredients:

* 4 slabs crusty and dense Italian bread, cut 3/4 to 1 inch thick
* 2 large cloves garlic, peeled and cut in half
* Best quality extra virgin olive oil, preferably from Tuscany
* Sea salt to taste
* Tomato Topping:
* 3 cups seeded and diced vine-ripened tomatoes
* 1/4 cup best quality extra virgin olive oil, preferably from Tuscany
* 1 tablespoon minced garlic
* 5 tablespoons slivered fresh basil leaves
* Sea salt and freshly ground pepper to taste

Directions:

Charcoal: Direct - Gas: Direct/Low Heat

To Make Bruschetta: grill bread, turning once, until golden on both sides, about 1-1/2 to 2 minutes per side. Rub one side of each piece of bread with a half clove of garlic; rub hard for good garlicky flavor. Place each piece of bread on a serving plate and drizzle generously with olive oil to suit your taste. Season with salt and enjoy.

For Tomato Bruschetta: Make the topping by combining tomatoes, olive oil, garlic, basil, salt and pepper. Let mixture marinate at room temperature for 45 minutes. Grill the bread in the same manner as the basic bruschetta and top hot-off-the-grill with the tomato mixture. Let stand a few minutes to let the juices absorb into the grilled bread.

Serving Size: Makes 4 appetizer servings

BAKED ZITA

2009-04-17T22:56:00.000-07:00

contributed by D Rhadika

(4 servings)

8 oz. zita macaroni
15 oz. spaghetti sauce
1/2 cup mozzarella cheese

Shred cheese. Combine cooked and drained zita and sauce in 2 qt.
casserole. Cook, covered at HIGH 10 minutes, stir once. Sprinkle
with cheese. Let stand 10 minutes before serving.

BAKED STUFFED TOMATOES

2009-04-17T22:49:00.000-07:00

contibuted by D rhadika

(4 servings)
8 large tomatoes
1/2 tsp. celery salt
pinch garlic salt
sliced bread
3/4 cup grated cheese
3 tbsp. chopped parsley
2 tbsp. butter
worcestershire sauce
1 tsp. cornstarch
1/2 cup sour cream
juice of 1 lemon
1 tsp. sugar
5 tbsp. cooked ham

Cut tops off tomatoes, scoop out centers. Sprinkle insides with
mixture of celery and garlic salts. Turn upside down and let
drain.

Soak bread in hot water, squeeze dry, place in bowl. Mix in
grated cheese, parsley, chopped ham. Fill tomatoes with
stuffing, replace tops.

Melt butter, add worchestershire (dash), cornstarch blended with
cream, lemon juice, sugar, 5 tbsp. water. Hat, don't boil, pour
around tomatoes. Cook at 400 degrees for 15 minutes.

Pumpkin Pie Recipes

2009-03-07T20:31:00.000-08:00

Excellent Resources On Pumpkin Pie Recipes, Pumpkin Soup Recipe, Pumpkin Cake Recipes, Pumpkin bread recipe And everything you want to know about Pumpkin recipes.

Please visit our site Pumpkin Pie Recipes

http://www.pumpkinpierecipes.biz

Ham and Vegetable Linguine

2008-08-08T18:53:00.000-07:00

Ingredients for Ham and Vegetable Linguine Recipe

8 oz Linguine
1/2 lb Fresh asparagus, cut into 1
-pieces
1/2 lb Fresh mushrooms, sliced
1 md Carrot, thinly sliced
1 md Zucchini, diced
2 c Fully cooked ham, julienned
1/4 c Butter or margarine
1 c Whipping cream
1/2 c Frozen peas
3 Green onions, sliced
1/4 c Parmesan cheese, grated
1 ts Dried basil
3/4 ts Salt
1 ds Pepper
1 ds Ground nutmeg
Additional Parmesan cheese,
-optional
Ham and Vegetable Linguine Preparation

Cook linguine according to package directions. Meanwhile, in a large skillet, saute asparagus, mushrooms, carrot, zucchini and ham in butter until the vegetables are tender. Add cream, peas, onions, Parmesan, basil, salt, pepper, and nutmeg; bring to a boil. Reduce heat; simmer for 3 minutes, stirring frequently. Rinse ad drain linguine; add to vegetable mixture and toss to coat. Sprinkle with Parmesan cheese if desired. Yield: 4 servings. NOTES : I”ve been pleasing dinner guests with delicious pasta dish for years. The delicate cream sauce blends well with the colorful and hearty mix of vegetables. I chop the vegetables ahead and later prepare this dis in a snap. Submitted by Kerry Kerr McAvoy, Rockford, Michigan. Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #665 by NGavlak2@aol.com on Jul 11, 1997

Recipe Hearty Minestrone

2008-08-08T18:52:00.000-07:00

Ingredients for Hearty Minestrone Recipe

6 c Chicken Broth
1 ts Dried Basil
1 ts Dried Parsley
1/2 ts Ground Black Pepper
1 lg Onion, Chopped, Divided
4 md Carrots, Half,Slice,Divide
4 Stalks Celery,
-Half, Slice, Divide
14-1/2 oz Tomatoes, Can, Crushed
1-1/2 c Corn, Frozen
1-1/2 c Sliced Zucchini
15 oz Red Beans, Canned
3 oz Pasta, Seashell
1/2 c Grated Nonfat Parmesan, Plus
-2 Tbsp
Hearty Minestrone Preparation

Notes: Chicken broth replaced the Hearty Beef Stock recipe called for. I omitted the 1 tbs plus 1 tsp instant beef bouillon granules and 3 cups shredded cabbage. 1 tsp each dried basil and parsley replaced the 2 tsp dried Italian seasonings.

1. Place the broth, basil, parsley, pepper, half of the onion, half of the carrots, and half of the celery, in a 5-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.

2. Using a slotted spoon, transfer the vegetables to a blender. Add 1 1/2 c of the hot broth, and place the lid on the blender, leaving the top slightly ajar to allow steam to escape. Carefully blend at low speed until the mixture is smooth. Return the pureed mixture to the pot, and stir to mix well.

3. Add the remaining onion, carrots, and celery, along with the undrained tomatoes, to the pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 10 minutes, or until the vegetables are barely tender.

4. Add the corn to the pot, and simmer for 10 minutes. 5. Add the zucchini, beans, and pasta to the pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for about 8 minutes, or until the pasta is al dente.

6. Ladle the soup into individual serving bowls, and serve hot, topping each serving with a rounded tsp of parmesan. Cal 177.4 Fat .

Posted to MC-Recipe Digest V1 #355 Recipe by: Secrets of Fat-Free Italian Cooking

Grouper Saor Recipe

2008-08-08T18:39:00.000-07:00

Ingredients for Grouper Saor Recipe

4 oz Virgin olive oil
6 lg Onions — sliced
1 pn Salt — to taste
1 pn Black pepper — to taste
4 oz Golden seedless raisins –
Soaked & drained
12 oz Red wine vinegar
4 oz Balsamic vinegar
24 oz Grouper fillets — cut in
6 oz Portions
Salt and pepper — to taste
Virgin olive oil — to saute
The fish
2 oz Pine nuts — toasted
(garnish)
1 tb Fresh chives — chopped
(garnish)
2 oz Additional virgin olive oil
(garnish)
Grouper Saor Preparation

STEP ONE: Soak golden raisins in water until plump, then drain. STEP TWO: Heat saute pan on high heat, until very hot. Add 4 ounces oil, heat until smoking. Toss in onions, stirring quickly so they don”t burn. Season with salt and pepper, and cook 5 to 10 minutes until lightly caramelized. Add raisins and vinegars and cook on low heat until all vinegar is absorbed into the onions. Set aside, keep warm. STEP THREE: Season fish with salt, pepper, and oil. Grill each side 2 to 3 minutes over high heat until done. Place bed of onions on serving platter, top with fish, and garnish with pine nuts, chives, and additional olive oil. Recipe By : Carlucci on Halsted Street, Chicago From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Italian Recipes - How about a dinner in Rome?

2008-04-02T22:13:00.000-07:00

By: Sonu Garg

If you are wondering what to prepare for dinner tonight, then you can always try these easy recipes. It’s quick and affordable.

Menu

Meal: Chicken Spaghetti

Salad: Spinach Salad

Dessert: Lemon Sorbet

Chicken Spaghetti

Ingredients:

1 cup Chopped onion (about 1 large) 1 cup Water 1 tsp Dried oregano leaves 3/4 tsp Dried basil leaves 1/2 tsp Dried marjoram leaves 1 tsp Sugar 1/4 tsp Dried rosemary leaves 1 clove Garlic, crushed 1 Bay leaf 1 (8-ounce) can Tomato sauce 1 (8-ounce) can Tomato paste 1-1/2 cups Cut-up cooked chicken or turkey 4 cups Hot cooked spaghetti Instructions:

Heat all ingredients except chicken and spaghetti to boiling in 10-inch skillet; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir in chicken. Cover and simmer 30 minutes longer, stirring occasionally. Remove bay leaf. Serve sauce over spaghetti.

Note: All three Italian recipes in this article yield 6 servings.

Spinach Salad

Ingredients:

2 or 3 cups Raw spinach 3 slices Bacon 1 whole Avocado, sliced 12 strips Pimiento Salt and pepper, to taste 1/2 cup Italian olive oil 1/4 cup Vinegar 1 cup crumbled Gorgonzola cheese Instructions: Wash spinach well, and remove stems. Dry. Fry bacon crisp and then drain. Chop or crumble into small bits. Toss the spinach with remaining ingredients.

Lemon Sorbet

Ingredients:

2-1/4 cups Fresh lemon juice 1-1/2 tbsp Grated lemon zest 4-1/2 cups Simple syrup Simple Syrup: 3 cups Sugar

6 cups Water

Instructions: Combine the ingredients and freeze in an ice cream maker. Alternatively, place in a bowl set within a larger bowl holding ice cubes and salted water. Beat the mixture with a portable mixer or wire whisk for several minutes until it begins to be thoroughly chilled. Cover and place in the freezer until frozen, stirring occasionally.

Simple Syrup: Place the sugar and water in a stainless steel or enameled saucepan and boil for 5 minutes. Strain through a sieve lined with a damp cloth Cool.

What Makes Great Italian Gourmet Cooking?

2008-04-02T22:09:00.000-07:00

By: Brittany Rickaway

The term Italian gourmet cooking isn't one that is heard often. While there are gourmet meals that you can find in Italian cooking, the meals that are the most traditional are those that are made from simple, readily available products.

In Italy, they used what they had and have. They found much of what they needed on their land or through simple markets. Today however there is a whole new world of Italian cuisine that you can take advantage of.

This upscale, Italian gourmet cooking menu is one that is still full of the traditional flavors, but often are provided with a higher quality and in many cases contain ingredients that were hard to find. You can enjoy any of them now, though. When it comes to Italian gourmet cooking you should start with the meals that you know and love. You will find that with today's products, it is all about using the highest quality foods available. For example, one of the traditional methods that is now considered gourmet is hand made products such as breads and pastas. In the world that is rush-rush, it is nice to know that you can still have hand made meals available to you. From making the dough by hand to cutting each noodle individually, this is truly perfection in cooking. And, it is what makes a meal go from regular to gourmet!

These little touches are what makes a meal really special.When you enroll in an Italian cooking school, you are likely to learn meals that come from various regions of Italy. In Italian gourmet cooking, this is often from locations such as Venice, Florence and Tuscany. Each of these locations has their own unique touches and often has their own completely different tastes. In the southern parts of the country, fish is widely used in virtually all meals. Yet, in northern Italy this was not always readily available and therefore not as commonly used. Each of those coastal areas has used their own techniques for preparing the food as well a herbs to flavor it. The combination of these aspects is what gives you gourmet Italian cooking because of how specialized the food can be.

Understanding that the gourmet cooking schools can provide you with the education that you need in terms of Italian cooking is important. You may want to learn where it started in Italy. Or, train under a professional chef that did just that or has immigrated to the United States after gaining their training in Italy. The benefit of working with the actual culture is that you can learn the intricate steps that are taught nowhere else. For Italian gourmet cooking, this is what defines quality.

Do you love to cook? So do we! at http://www.morecookinginfo.com/gourmet we have a passion for food and cooking! Visit our website to find, great cooking tips as well as recipes from Italian to French, from grilling to good ol' home cooking! We can't wait to see you there!

Secret Recipes Frittlers Part 2 (Italian Pasties)

2008-03-26T22:13:00.000-07:00

by: Tony Pescatore

Secret Recipes Frittlers Part 2 (Italian Pasties)

Hello a couple months ago I did an article on my families all time favourite secret recipe Frittlers (Italian Pasties). There is 2 ways you can make them one is with oil the other without oil. I love them both ways out of 5 with oil I give it 5 without oil I give it 4.75 still sensational. The article I did 2 months ago was with oil so I’ve updated this with the way to do it without oil.

The reason for this without oil is healthier then with oil so if you would like to try it but without oil this is for you. I have them both ways and love them.

Firstly the oil recipe I did 2-3 months ago is below and underneath it is how to do it without oil Secret Recipes Frittlers Part 2 (Italian Pasties).

You are in for a treat. We name the recipe Frittlers (Italian Pasties)

With Oil Secret Recipes Frittlers Part 1 (Italian Pasties)

Ingredients

7g yeast,
1 cup lukewarm water – if need more add extra but don’t make it soggy,
3 cups plain flour,
pinch of salt,
pepper,
cheese, not mozzarella cheese but either shredded tasty cheese or shredded plain cheese,
ham,
tomatoes,
tuna (chunk tuna) instead of ham
canola oil

Put flour in bowl make a hole in the centre then add water and yeast mix together with pinch of salt. Work the dough don’t make it real dry. Then put in plastic bag, close bag up. Then put in a warm spot such as under blankets somewhere warm for about 1hour to 1.5 hours for it to rise to double its size.

While it’s rising get ham and cheese, not mozzarella cheese but either shredded tasty cheese or shredded plain cheese. Cut up ham add cheese then mix together.

Roll out dough to pasty round sizes do one at a time, add ham, cheese and sprinkle of pepper no salt then roll up pasty. When rolled up with filling at the ends with a fork press it and go around the edges. Then prick it lightly with fork twice around the middle.

Continue doing that until finished. Once done put 2 at a time in a frying pan with canola oil so oil covers the whole lot make sure oil is hot. (Just be careful because of heat) Cook to nice gold colour about 4-5 minutes then turn over and do other side. Take them out and put on paper towel to get rid of some of the oil. Can eat them basically straight away or you might wait to they cool down that is up to you.

There is no problems with freezing them they still taste fantastic.

If you want to add tomatoes you can but have it within 24 hours but don’t freeze any with tomatoes, what I do is if take them out the freezer when they thaw out I cut in half and add tomato and put in oven or griller.

Can also have chunk tuna instead of ham with the cheese. Tuna and cheese is also okay to freeze.

Also if you like you can add chopped up onion or anything that you enjoy.

Without Oil Secret Recipes Frittlers Part 2 (Italian Pasties)

You do exactly the same as with oil but instead of using oil and cooking them in a frying pan put them in the oven for roughly 10-15 minutes on 200 Degrees Celsius or 400 Degrees Fahrenheit then flip over again for extra 10 minutes and enjoy. (You can put on just a touch of oil on the Frittlers just before putting them in the oven).

This family secret recipe is one your family and friends will really appreciate, bon appetite!

Secret Recipes Frittlers Part 2 (Italian Pasties)

Italian Food Recipes

2008-03-26T22:11:00.000-07:00

by: Giammarco Schisani

Italian food is famous throughout the world for being healthy, delicious and easy to prepare. Catering for a variety of tastes, famous Italian food includes pizza, pasta dishes with a variety of sauces as well as a variety of red meat dishes. Whatever your preferences, you can be sure to find a great Italian dish that you will love.

Mushroom Pesto Lasagna

This is a great dish to allow vegetarians to have a taste of Italy! For best results you should make with fresh egg pasta rather than using dried lasagna noodles. This can be served along with parmesan cheese for best results.

Shrimp Scampi

Getting this recipe right involves cooking the scampi to perfection. This recipe is great with garlic and butter, while serving crusty bread alongside it will ensure that diners have an opportunity to sop up any residual sauce.

Fish Soup with Gremolata

This can be found in different forms and with different regional takes throughout Italy. The seafood you decide to use can vary based on the preferences of the diner, and what is available for you to use at a given time. Usually cooked in white wine, this dish was originates from the Adriatic coast where it first became popular decades ago.

Chicken Scarpariello

This is a dish which is often referred to as being Italian American, translating as shoemakers chicken, the dish comprises of chicken in a lemon sauce. The chicken should be cooked until golden brown and the meal should be served alongside a dry white wine.

Chicken Marsala

This is a unique dish because it looks so elegant that it is suitable for the most sophisticated of occasions, however it is so easy to prepare. The dish is healthy because it is does not use much oil, and the chicken is usually served in a bed of flavored herb rice, alternatively it can also be served alongside potatoes.

Spaghetti and Meatballs

The trick to perfecting this recipe is to use the best possible ingredients you can find and take advantage of them. The quality of chopped tomatoes that you use can really make or break this dish. If you are making the meatballs then you could either opt for beef and veal or beef and turkey; they are probably the most suited to the sauce.

Beef Carpaccio

This dish consists of thin slices of raw beef and is generally served as an appetizer or a starter. The dish was originally conceived in Harry's Bar in Venice where it has since became popular throughout the world. The variations between Arugula Leaves, lemon wedges and raw beef make the taste so unique.

Zuppa Toscana

This dish consists of turkey sausage, onions, bacon and potatoes. Although not an overly healthy recipe, that does not stop thousands of people around the world naming it their favorite Italian dish of all time. A great aspect of this dish is that it can really be tailored to anyone’s taste, such as changing the ratio of Chicken Broth and heavy cream – or alternatively including or leaving out certain meats.

All About Italy's Spicy Marinara Sauce

2008-02-27T21:49:00.000-08:00

Marinara sauce is a popular Italian red sauce. This meatless sauce can be easily and quickly made from tomatoes, onions and herbs. You might find this sauce a little spicier than other red tomato sauces. This is because it has large amounts of garlic, oregano, basil, and even chili pepper. Its simplicity and easy-to-make feature allows it to be used in many great Italian dishes.

Besides its traditional use of highlighting the mild taste of pasta such as linguini or ziti, marinara is also a popular dipping sauce for finger foods like fried mozzarella cheese sticks and calzones. This sauce can be used by you to add a little zest to meat dishes such as chicken, veal parmigiano, pork steaks, and grilled seafood. You can also use it to replace mustard or mayonnaise in a burger or a chicken filet sandwich and perhaps relish the food more.

Despite being easy to make, there are currently hundreds of types of marinara in the market. The popularity of the sauce may be due to recent research, which revealed that cooked tomatoes are rich in lycopene, an antioxidant that may help reduce the risk of certain types of cancer.

Origins of Marinara Sauce

Marinara is derived from the Italian word marinaro meaning “of the sea” and marinara sauce loosely translates into “the sauce of the sailors”. It originated with sailors in Naples in the 16th century, after the introduction of tomato by the Spaniards. In those days of no refrigeration it was in great demand among the cooks on the ships for two reasons. Firstly, because the absence of meat and high acid content of the tomatoes would not spoil the sauce, and secondly, because it was easy to prepare.

Preparation of marinara sauce

Ingredients

6 pounds ripe Italian-type tomatoes
1 cup very finely minced onion
1/2 cup very finely minced celery
1 cup very finely minced carrots
1/2 cup olive oil
1 teaspoon sugar

Seasonings - Added according to taste

Ground white pepper
Ground coriander
Dried marjoram
Dried basil
Dried oregano
Salt

Drop tomatoes into boiling water, a few at a time. Let the water return to a boil, then remove the tomatoes and drain. Peel and chop.

Cook the onion, celery, and carrots in the olive oil, in a large covered saucepan, over medium-low heat for about 15 minutes, stirring a few times. Uncover and stir, over the heat, for 5 to 10 minutes more, or until the vegetables are very soft and lightly gold.

Add the tomatoes, sugar and pepper and simmer gently, covered, for 15 minutes.

Puree the sauce through the medium disc of food mill. Add the optional seasoning and cook at a bare simmer until a desirable consistency is reached, about 20 minutes, stirring often. Add salt to taste. You can add a little hot sauce to add a little more kick.

If you prefer a smooth sauce, work the sauce through the fine disc of a food mill.

Cool the marinara and refrigerate it. It will keep, refrigerated, for about a week, or for several months if frozen.

Carbonara Sauce

2008-02-19T21:07:00.001-08:00

4 Tablespoon Butter
8 Slice Bacon; cut in 1/4" strips
2 Eggs
2 Egg yolks
1 Teaspoon Red pepper flakes
1 Cup Parmesan cheese
1/2 Cup Heavy cream
1 Teaspoon Salt
Black pepper
1 Pound Spaghetti
8 Quarts water

Cream soft butter. In another bowl, beat eggs & yolks and whisk until
blended, add 1/2 cup cheese.
Heat large casserole dish in 200F oven.
Bring water & salt to boil in large pot.
Meanwhile, fry bacon in skillet over med heat until crisp.
Pour off half of fat and stir in red pepper flakes and cream.
Bring cream mixture to simmer and keep warm until spaghetti is done.
Transfer cooked spaghetti to heated serving bowl and stir in creamed butter.
Coat well. Stir in hot bacon & cream mixture and finally the beaten eggs and cheese.
The heat of the pasta will cook the raw eggs. Taste and season
with salt and pepper.
Serve with remaining grated cheese.

Basic Polenta

2008-02-19T21:06:00.000-08:00

9 Cups Water
1 Teaspoon Salt
3 Cups Cornmeal; coarse-grain
Bring water to a boil in a large heavy pot.

Add salt and reduce heat until water is simmering.
Take cornmeal by the handful and add to water very slowly, controlling the flow to a thin stream through your fingers.
To avoid lumps, stir quickly with a long handled wooden spoon while adding cornmeal.
If necessary, stop adding cornmeal from time to time and beat mixture
vigorously.
Cook, stirring constantly, 20 to 30 minutes. Polenta will become very thick while cooking. It is done when it comes away cleanly from the sides of the pot.
Pour polenta into a large wooden board or a large platter.
Wet your hands and smooth out polenta evenly, about 2 inches thick.
Let cool 5 to 10 minutes or until polenta solidifies.
Cut cooled polenta into slices 1 inch wide and 6 inches long.
Place slices in individual dishes. Serve hot, covered with your favorite sauce.
Makes 6 to 8 servings.

Variation: Fried Polenta (Polenta Fritta): Prepare polenta and let cool completely.
Cut cooled polenta into slices 2 inches wide and 6 inches long.
Pour oil about 1 inch deep in a large skillet.
Heat oil until a 1-inch cube of bread turns golden almost immediately. Fry polenta slices on both sides
until light golden.
Drain on paper towels. Serve hot. It is importent to insure the oil is hot enough, otherwise the polenta will absorb oi

Cranberry Bean Soup

2008-02-17T21:37:00.000-08:00

Ingredients for Cranberry Bean Soup Recipe

4 tb Extra-Virgin Olive Oil
2 sm Yellow Onion; Peeled And
-Chopped
2 sm Carrots; Peeled And Chopped
2 Stalks Celery; Chopped
5 Cloves Garlic; Peeled And
-Minced
3 tb Fresh Parsley; Finely
-Chopped
3 tb Fresh Basil; Finely Chopped
1-1/2 lb Plum Tomatoes; Peeled And
-Seeded
2 c Cranberry Beans; Soaked
-Overnight
1 Bay Leaf
3 Fresh Sage Leaves; Chopped
Salt And Freshly Ground
-Pepper

Cranberry Bean Soup Preparation

Chop Plum tomatoes, set aside. Heat oil in a large pot over medium-low heat. Add onions, carrots, and celery and cook until vegetables are soft, 15 minutes. Add garlic and 1 Tbsp. each of parsley and basil; cook for 10 minutes. 2. Add tomatoes, cook 10 minutes more then add beans, 4 cups water, bay leaf and sage. Simmer soup over medium heat (adding water if necessary) until beans are very tender, about 1 1/2 hours. Add remaining parsley and basil, season with salt and pepper and serve. Notes: If fresh cranberries are available, omit overnight soaking. Recipe by: Saveur, Sept/Oct 1997 Posted to MC-Recipe Digest V1 #988 by Suzy Wert on Jan 6, 1998

Crema di Mascarpone

2008-02-10T16:56:00.000-08:00

Ingredients:

3 1/2 oz. mascarpone cheese
2 eggs, separate the whites from the yolks
1 tbsp. Rum
3 1/2 oz. sugar

Description:
1. In a bowl mix the egg yolks and sugar together with a hand blender.
2. Add the mascarpone and combine well using a wooden spoon.
3. Add the rum and mix in.
4. In another bowl whip the egg whites until they start to foam.
5. Add the egg whites to the mascarpone, a bit at a time, folding them in gently with a spoon, making movements from bottom to top.
6. Chill for one hour or until cold. Serve in a 8 onz. glass bowl or in single cups with dry biscuits. Serves 4

resource : italiancook.ca

Zabaione

2008-02-10T16:55:00.000-08:00

ngredients:

4 large egg yolks
4 Tbsp. sugar
7 Tbsp. dry Marsala wine

Directions:
1. Using an electric hand blander beat the egg yolks, add in the sugar in a medium sauce pan until fluffy and light yellow. Use the medium-high speed.
2. Add the Marsala wine without stopping to mix the batch.
3. Immediately after mixing in the Marsala set the sauce pan in an other pan with simmering water or on the top of a double boiler. You should never stop mixing from when you start until it is ready.
4. Beat the sauce for about 10 minutes while holding the saucepan in the water. Remember, the water doesn't have to boil.
5. The Zabaione is ready when the cream has doubled in volume and it is fluffy and soft.
6. Serve it immediately. Serves 4

Granito Gelato

2008-02-10T16:54:00.000-08:00

ngredients :
3 cup Store-bought fruit juice mix
1/2 cup Sugar
1 cup Water
2 tablespoons freshly squeezed lemon juice Description :
1• In a medium saucepan, combine the sugar and water and bring to a boil, stirring until the sugar dissolves. Let cool.
2• Stir in the fruit juice and lemon juice and pour into a chilled 10 by 10 inch glass baking dish.
3• Place in the freezer and freeze, stirring every 30 minutes until the mixture is firm.
Makes 4 cups