Pasta Carbonara

Ingredients

1 LB angel hair~Cooked almost aldente and rinsed
1 pint cream
1 cup finely grated parmesan cheese
1/2 LB bacon~Diced
1 cup frozen baby peas

Directions

Fry bacon till almost crisp. Drain 1/2 of oil. Add cream. Add cheese. Over LOW HEAT cook for 5 minutes without boiling. Add peas. Stir gently till peas are soft. Add cooked pasta to pan. Serve Immediately. Sprinkle with crushed FRESH (or dried) Parsley.

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Stracciatelle With Tiny Meatballs – Torn Rags

Ingredients

4 cups chicken broth
2 cups water
1/4 tsp black pepper
1/2 cup pastina, acini di pepe or stelline (little stars)
1 teaspoon fresh parsley,chopped
1 small carrot sliced thinly
1/2 lb spinach (just the leafs, and cut up julienne)

Meatball mixture

1/2 pound ground lean beef
1 egg
2 teaspoon flavored bread crumbs
1 teaspoon grated romano cheese
2 teaspoon fresh parsley, chopped
1 small onion minced

Egg mixture

2 eggs
1 teaspoon grated romano cheese

Directions

In a soup pot combine soup ingredients and bring to boil reduce to a low boil. Mix your ingrediants for meatballs, roll them up tiny marble size and drop into soup. Let cook about 10 minutes or just until pasta is cooked. In a small bowl, beat 2 eggs,1 tsp grated romano cheese and slowly drizzle into soup stirring constantly. Drizzle about a tsp of olive oil in and stir. Remove from heat and cover and let stand about 2 minutes.

Serves about 6-8

Quotes for You

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Linguine with Tomato-Seafood Sauce

Ingredients:

2 tablespoons olive oil
1/2 cup onion, finely chopped
1 (2-pound, 3-ounce) can Italian plum tomatoes
1 teaspoon dried basil
Salt and pepper
1 cup whipping cream
2 pinches cayenne pepper
3/4 pound cooked shellfish (use any combination of shrimp, scallops, crab and lobster meat)
1 pound linguine

Directions:

In a large saucepan, heat oil, add onions, and saut? until tender.

Drain canned tomatoes and chop.  Add chopped tomatoes to onion and season with basil, salt and pepper.  Bring mixture to a boil.  Cover and simmer for 30 minutes.  Remove from heat and cool.

In a food processor or blender, pur?e cooled tomato mixture until smooth.  Return pur?e to saucepan and add cream.  Simmer tomato pur?e, stirring frequently, for 15 minutes until sauce is slightly reduced.

Stir in cayenne and cooked seafood.  Adjust seasonings and simmer for 5 minutes.

While finishing final preparation of sauce, boil pasta according to package directions.  Drain well.  Transfer pasta to serving dish, and top with sauce.  Toss well and serve.

Serves 4 to 6

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ALFREDO MOSTACCIOLI

Ingredients

1 (16 ounce) package mostaccioli
1 cup heavy cream
1/2 cup butter
1/2 cup grated Parmesan cheese
1 cup chopped fresh parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Combine heavy cream and butter in a Dutch oven or large, heavy saucepan over medium heat. Heat until butter melts, stirring occasionally; be careful not to bring mixture to a boil. Stir in Parmesan cheese, parsley, salt, pepper and garlic powder. Toss with cooked pasta and serve immediately.
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Zuppa di Pomodoro e Basilico  (Tomato Basil Soup)

Ingredients

4 oz. Pancetta, coarsely chopped
1 Medium Onion, peeled and quartered
1 Stalk celery, washed and roughly chopped
1 Carrot, peeled and roughly chopped
4 tablespoons flat leaf Italian parsley
2 Cloves garlic, peeled
2 tablespoons Olive oil
1 Cup dry red wine
1 28 oz. Can Italian plum tomatoes; preferably San Marzano
1 Quart chicken stock
Salt & freshly ground white pepper
1/2 cup fresh basil, finely chopped
Freshly grated Parmigiano
2 tablespoons flat leaf Italian parsley, finely chopped

Preparation:

Place the pancetta, onion, celery, carrot, parsley and garlic in the bowl of a food processor and pulse about ten times for one second each pulse to create a batutto.

Heat a soup pot over medium-high heat, then add the olive oil. Add the batutto to the pot and cook, stirring occasionally, for about ten minutes. Lower the heat if necessary, to prevent the onions and garlic from browing.

Raise the heat to high, then add the wine. Boil for two or three minutes to evaporate the alcohol, then add the tomatoes and chicken stock.

Lower the heat and simmer gently, stirring occasionally, for about thirty minutes. Taste for salt & pepper and add to your taste if necessary. Add the basil and simmer for about five minutes longer. At the end of the five minutes, remove from the heat, puree in a blender, food processor, or Moulie, then ladle into six soup bowls. Garnish with Parmigiano and additional parsley.

Cell U Loss

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Zuppa di Pomodoro e Basilico  (Tomato Basil Soup)

Ingredients

4 oz. Pancetta, coarsely chopped
1 Medium Onion, peeled and quartered
1 Stalk celery, washed and roughly chopped
1 Carrot, peeled and roughly chopped
4 tablespoons flat leaf Italian parsley
2 Cloves garlic, peeled
2 tablespoons Olive oil
1 Cup dry red wine
1 28 oz. Can Italian plum tomatoes; preferably San Marzano
1 Quart chicken stock
Salt & freshly ground white pepper
1/2 cup fresh basil, finely chopped
Freshly grated Parmigiano
2 tablespoons flat leaf Italian parsley, finely chopped

Directions

Place the pancetta, onion, celery, carrot, parsley and garlic in the bowl of a food processor and pulse about ten times for one second each pulse to create a batutto.

Heat a soup pot over medium-high heat, then add the olive oil. Add the batutto to the pot and cook, stirring occasionally, for about ten minutes. Lower the heat if necessary, to prevent the onions and garlic from browing.

Raise the heat to high, then add the wine. Boil for two or three minutes to evaporate the alcohol, then add the tomatoes and chicken stock.

Lower the heat and simmer gently, stirring occasionally, for about thirty minutes. Taste for salt & pepper and add to your taste if necessary. Add the basil and simmer for about five minutes longer. At the end of the five minutes, remove from the heat, puree in a blender, food processor, or Moulie, then ladle into six soup bowls. Garnish with Parmigiano and additional parsley.
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Italian Sausage Soup

Ingredients

1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach – packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt

Directions

1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
3. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.
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Easy Italian Goulash

Ingredients

1 lb pasta
1 16 oz can tomato sauce
1 lb ground beef
2 cups sliced mushrooms
1 tsp garlic
1 small onion, chopped
1 tsp oregano
1 tsp parsley
1 tsp basil
Salt and pepper to taste
Parmesan or Romano cheese to taste

Method

Cook pasta according to package directions, drain and set aside. In a large skillet, cook ground beef over medium heat until browned thoroughly, drain and return to heat. Add onion and garlic, then cook until onion is soft and translucent. Add sauce, oregano, parsley, basil, salt and pepper. Heat until sauce is warmed through. Add mushrooms and cook until slightly softened. Stir in cooked pasta and heat through. Add cheese, if desired.

Servings: 6-8

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Double Tomato Bruschetta

Ingredients

6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

Directions

1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.

Maxine

Parmesan Dumpling Tomato Soup

Ingredients

3 tbsp olive oil
1 medium onion, finely diced
1 cup diced celery
2 tbsp minced garlic
1 tbsp oregano
1 tbsp basil
15 oz can tomato sauce
2 (14 oz) cans chicken broth
6 oz can tomato paste
1 tsp sea salt
1/2 tsp black pepper

Dumplings:

1 cup biscuit mix
3/4 cup water
1 cup freshly grated Parmesan cheese

Directions

In a large stockpot, heat olive oil. Add onion, celery, and garlic. Saute over medium heat for 3-4 minutes. Add remaining soup ingredients. Stir over medium-high heat for 3 minutes. Reduce heat to low. Combine biscuit mix, water, and Parmesan cheese. Drop heaping tablespoons of batter into soup. Cover and simmer 15-20 minutes or until a pick inserted in dumplings comes out clean.

Servings: 4

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Pasta with Salmon and Dill

Ingredients

1 pound Radiatore, Wagon Wheels or other medium pasta shape, uncooked
1 pound salmon steaks, or one 14-oz. can salmon, drained
Freshly ground pepper
4 tablespoons chopped fresh dill
3 stalks celery, chopped (1 cup)
1 medium onion, chopped (1 cup)
1 carrot, sliced
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar

Directions

Preheat oven to 350? F. Prepare pasta according to package directions; drain.

Place the salmon in a non-reactive baking dish; season with pepper. Cover with aluminum foil and bake for 25 minutes. Remove the foil and cool. Remove the skin and bones; discard.

Flake the salmon into large pieces and place in a large mixing bowl (If using canned salmon, place directly in the bowl and season with pepper). Add dill, celery, onion, carrot and pasta.

In a small bowl, whisk together oil, lemon juice and vinegar. Add salmon and pasta and toss gently. Serve well chilled.

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Eggplant Italiano

Ingredients

1 large eggplant
3 eggs, divided use
1 cup milk
1-lb ground beef or turkey
1/2 cup italian bread crumbs
1 tsp chopped garlic
1/4 cup Parmesan cheese
1 tsp sea salt
1/2 tsp pepper
1 Tbs chopped parsley
1 cup flour
Canola oil, for frying
1 jar of your favorite tomato sauce
1 cup mozzarella cheese

Directions

Heat oven to 350 degrees. Slice eggplant into 1/4-inch rounds; set aside. Whisk 2 eggs with milk; set aside. Mix ground meat with remaining egg, bread crumbs, garlic, parmesan cheese, salt, pepper, and parsley. Spoon about 1/4 cup of meat mixture in between two rounds of eggplant, making a sandwich. Dredge each sandwich in flour, then dip in egg mixture. Fry in hot canola oil until golden on each side. Transfer to a 12×9-inch baking dish. Pour tomato sauce over eggplant and top with mozzarella. Cover and bake for 1 hour.

Notes: Serve over a bed of angel hair pasta that has been tossed with garlic & olive oil. Deliciouso!

Servings: 6

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Pane Daroto – Golden fried bread  – Italian Recipe

Ingredients

6 slices of bread 1/2-inch thick
1 1/4 cups milk
2 eggs, beaten
Olive oil
1 tablespoon Parmesan Cheese

Directions

Put 1/4-inch of oil in a heavy skillet. Cut the crusts off the bread and soak briefly in the milk Dip both sides of each slice of bread into the beaten eggs. Heat the oil over medium heat and plunge the slices into the pan one by one, frying each side for 4-5 minutes until golden brown.
Remove from the pan and leave to drain on paper towels. Sprinkle with cheese and serve hot.

It is even tastier if very finely cut slices of provolone cheese  are laid on top of the fresly fried bread so that  they gently melt into it.

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LINGUINE WITH ANCHOVY SAUCE

Ingredients

1 pound linguine, fettuccine or spaghetti
1/4 cup olive oil
6 large cloves garlic, minced (more or less to taste)
4 ounces canned or jarred anchovy fillets, drained, rinsed and patted dry (see notes below)
3 tablespoons chopped fresh parsley
Pepper to taste
Freshly grated Parmesan cheese

Directions

Cook pasta in large pot of boiling water until slightly al dente, according to package directions. Meanwhile, heat oil in small skillet over low heat. Add garlic and sauté� until soft, being careful not to brown. Add anchovies and stir until disintegrated. (Watch carefully and stir constantly. If necessary, reduce heat to prevent anchovies from browning. They will burn very quickly.) Add parsley and stir one minute more. Keep warm on lowest setting of burner until use. Drain pasta, reserving about 1/2 cup of the pasta water. Return the pasta to the pot and add the sauce. Toss well, adding the reserved water. Serve immediately, passing the Parmesan cheese.

Notes: Anchovies are very salty. Rinsing them with water before use removes some of the sodium. However, it is not necessary if you don’t have an issue with salty foods. This recipe can easily be made in any amount. It can also be served as a side dish with, perhaps, a seafood entree.

Serves: 4 to 6

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Biscotti Del Laggaccio – Aniseed Biscotti

Ingredients

For The Sponge:

1 package Active dry yeast, 2 1/2 tsp
1/2 cup Warm water
3/4 cup Flour;all purpose, Unbleached

For The Dough:

1/2 cup Sugar
1/2 cup Water & 2 tablespoons Water
1/4 cup Butter; unsalted, 1/2 stick cut into bits & softened
2 1/2 cups Flour;all purpose, Unbleached
1 tablespoon Aniseed
1/2 teaspoon Salt

Preparacion

Make the sponge: In the bowl of an electric mixer proof the yeast in the water for 5 minutes,  or until the mixture is foamy. Whisk in the flour and let the sponge stand, covered with  plastic wrap, for 30 minutes or until it is foamy. To the sponge, add the sugar, the water and  the butter and stir the mixture until it is combined well. Add the flour, the aniseed, and the  saltand with the electric mixer fitted with the dough hook knead the dough for 3 minutes, or  until it is smooth but still sticky. Transfer the dough to a lightly oiled bowl, turning it to coat  it with the oil, and let it rise, covered tightly with plastic wrap, for 1 1/2 hours, or until it is  double in bulk.

Turn the dough out onto a lightly floured surface, halve it, and with floured hands form each  piece of dough into a flattish log 15 inches long and 2 inches wide. Transfer the logs to a  buttered and floured baking sheetand let them rise, covered with a kitchen towel, for 2  hours, or until theyare double in bulk. Bake the logs in the middle of a preheated 350F oven  for 30 minutes, or until they are golden brown, and let them cool on the baking sheet on a  rack for 10 minutes. On a cutting board cut the logs crosswise on the diagonal into 1 inch  thick slices, arrange the biscotti, cut sides down, on the baking sheet and bake them in the  350F oven for 10 minutes on each side, or until they are pale golden. Transfer the biscotti to  racks to cooland store them in airtight containers. MAKES:ABOUT 30 BISCOTTI

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Savoiardi – Lady Fingers

Ingredients:

3 egg yolks
3/8 cup sugar
3/8 cup flour
1/8 tsp salt
1 tsp vanilla
3 egg whites
1 tablespoon confections sugar
1/2 tablespoon granulated sugar

Directions

Beat egg yolks and sugar together until foamy. Add flour and salt and mix until smooth. Add your vanilla.Beat egg whites until firm and fold into egg yolk until well blended. Butter baking sheet and dust with flour, or use non stick. Drop the batter by tablespoonfuls on baking sheet and shape into 3 inch long fingers. Mix together confectioner’s sugar and granulated sugar and sprinkle half over fingers. Let stand about 10 minutes. Sprinkle with remaining half of sugar and let stand an additional 5 minutes and bake at 375° for 10 minutes or until golden. cool on rack.

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ITALIAN CHICKEN KEBABS

Ingredients:

2 pounds boneless and skinless chicken breast
2/3 cup grated Romano cheese
4 teaspoons minced fresh basil
2 cloves garlic, minced
2 tablespoons olive oil
2 medium zucchini
2 red bell pepper
2 yellow bell pepper
2 yellow onion
12 cherry tomatoes
metal skewers

Directions:

Cut the onions, zucchini and peppers into chunks and set aside. Cut the boneless and skinless chicken breast into chunks and set aside. In a glass mixing bowl, slowly mix the all ingredients except the chicken breasts and cherry tomatoes until well blended. Add the chicken and tomatoes and place into the refrigerator for 1 hour; toss halfway tp coat. Preheat grill to medium heat. Thread the skewers with the chicken chucks alternating with the onions, zucchini, peppers and cherry tomatoes. Discard the unused marinade. Place the threaded skewers on the preheated grill grid and cook for about 15 to 18 minutes or until the chicken is done and vegetables are tender crisp, turning frequently.

Yield: 4 to 6 servings

Categories: Grilling, Chicken, Main Dishes

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Gnocchi and Peppers in Balsamic Sauce

Ingredients:

2 tablespoons olive oil
3 cloves garlic, chopped
1/2 cup diced red onion
salt to taste
6 crimini mushrooms, chopped
4 small mixed sweet peppers, julienned
1/2 cup cherry tomatoes, halved
4 leaves fresh basil, chopped
1/2 cup balsamic vinegar
1 (16 ounce) package potato gnocchi
1 cup Additional butter or margarine

Directions:

Cook the gnocchi according to package directions; drain. Heat the olive oil in a skillet over medium heat. Add garlic to the skillet and cook for 2 minutes. Mix in the chopped onions and season with salt; cook until onions begin to soften, about 5 minutes. Stir in the mushrooms, peppers, tomatoes, and basil; cook for another 5 minutes. Stir the butter in to melt. Pour the balsamic vinegar into the skillet, stir, reduce heat, and simmer the sauce for 15 to 20 minutes. Toss the cooked gnocchi with the sauce.

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Heartland Pasta

Ingredients:

1 to 1-1/2 pounds fettuccine, cooked
3 Tablespoons olive oil
6 Tablespoons cooked diced bacon
1 Tablespoon chopped garlic
1 large onion, chopped
1 Tablespoon fresh rosemary
1 pound fresh spinach, torn
1/4 cup white wine
Salt and freshly ground pepper, to taste
Red pepper flakes, to taste
Pecorino cheese, to taste

Directions:

In a large saute pan, add olive oil followed by bacon, garlic, onion and rosemary.  Saute until tender.  Add spinach and continue to saute.  Remove mixture and deglaze pan with white wine.  Return mixture to pan and add salt, pepper and red pepper flakes.  Toss with fettuccine and serve with freshly grated Pecorino cheese.

Serves: 6 

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Minestrone Parmesan

Ingredients:

1/4 cup olive oil
1 cup minced onion
2 cloves garlic, minced
1/4 cup minced fresh cilantro
3 cups finely diced smoked ham
4 quarts beef broth, boiling
1 cup diced fresh or canned tomatoes
1 cup diced carrots
1 cup diced celery
1/2 cup corn
1 cup diced raw white potatoes
1 cup cooked garbanzo beans
1 cup uncooked small pasta (macaroni or smaller)
2 cups shredded fresh spinach
Freshly ground pepper, to taste
Freshly grated Parmesan cheese, to taste

Directions:

Heat oil in a large stockpot and saute onions, garlic, cilantro and smoked ham until onions are soft.  Add boiling beef broth and simmer on medium-low heat for 20 minutes.  Add tomatoes, carrots, celery, corn, potatoes and garbanzo beans all at once.  Cover and barely simmer until vegetables are tender.  Add pasta and spinach and cook until pasta is al dente.  Season with pepper.  Stir in freshly grated Parmesan cheese and serve hot.

Note: This hefty soup is best prepared a day ahead and reheated to serve.  Make 2 batches and freeze the extra.

Hint: May be stored in the refrigerator for up to 3 days.  May use sun-dried tomatoes packed in oil, drained and rinsed well instead of the packaged sun-dried tomatoes.

Serves: 10-12

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Italian Torte

Ingredients:

1 package (16 to 20) sun-dried tomatoes
12 slices provolone cheese
1/2 cup pesto
16 ounces cream cheese, softened
1 to 2 cloves garlic, minced

Directions

Place the tomatoes in a medium-size bowl and pour in enough boiling water to cover.  Let stand for 8 to 10 minutes or until softened.  Drain well.  Chop finely.

Cut a piece of cheesecloth large enough to cover the bottom and sides as well as extend over the top of a loaf pan.  Dampen with water and arrange in the pan.

Line the pan with 4 slices of the provolone cheese, covering the entire bottom and sides of the pan by overlapping the slices.  Spread half the pesto over the provolone.

Combine the cream cheese and garlic in a bowl.  Layer 1/2 of the cream cheese mixture, 1/2 of the tomatoes and 1/2 of the provolone in the prepared pan.  Spread with the remaining 1/4 cup pesto.  Layer the remaining cream cheese mixture, tomatoes and provolone cheese over the top.

Pull the cheesecloth tightly across the top; press down to remove excess oil and to mold the torte to the pan.  Chill in the refrigerator for at least 4 hours.  Bring to room temperature before serving.  Turn out on serving platter and remove cheesecloth.  Serve with crackers or sliced bread.

Hint: May be stored in the refrigerator for up to 3 days.  May use sun-dried tomatoes packed in oil, drained and rinsed well instead of the packaged sun-dried tomatoes.

Servings: 10
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Protein Bar

Ingredients

1/2 pound frozen beef or cheese ravioli
1 tablespoon salt
3 beaten eggs

2/3 cup plain bread crumbs
2/3 cup grated Parmesan cheese
2 cloves garlic, finely chopped
¼ cup fresh curly parsley, chopped
½ teaspoon salt
¼ teaspoon ground black pepper

½ cup mild olive oil, or more if needed

Marinara Sauce

Directions

1.  Boil 4 quarts water and add salt.  Add the ravioli and boil until the ravioli are tender.  Drain gently.  Beat the eggs in a large bowl, and add about half the drained ravioli to the egg mixture at a time.

2.  In shallow bowl, mix the bread crumbs, cheese, garlic, parsley, and salt and pepper.  With a slotted spoon, lift the ravioli one at a time out of the egg mixture, and coat well in the bread crumbs. Lay breaded ravioli on waxed paper.  Continue until all are breaded.

3.  In large skillet, heat olive oil until hot.  Add several coated ravioli to the hot oil, and fry until golden brown on both sides, 2 to
3 minutes.  Remove to paper towel to drain.

4.  Transfer to a large platter with bowl of marinara sauce in the middle for dipping, or serve garnished with Parmesan cheese.  Serve while still warm.  Makes about 1 ½ dozen.

NOTE: This is a great appetizer, or can even be served as meal.  A delicious Italian classic; it  continues to delight the body and soul.  Serve with your favorite marinara sauce, or just plain, with lots of fresh grated Parmesan cheese.

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Ingredients

8 oz. Thick Spagehitti, uncooked
1 3 1/8 oz. can white tuna packed in olive oil, drained and crumbled
1/4 cup chopped fresh parsley or 2 tbsp. dried parsley
3 tbsp. chopped pitted olives (Gaeta)
4-6 anchovy fillets, rinsed (optional)
Grated Parmesan or Pecorino Romano Cheese

Directions

Prepare pasta according to package directions. While pasta is cooking, reheat Super Low-Fat Tomato Sauce in a 2-quart saucepan over medium heat, stirring occasionally, until warmed through. Stir the tuna, parsley, olives and anchovies (if using) into the sauce and simmer for 5 minutes. Check the seasoning and add salt and pepper if necessary.
When pasta is done, drain well and return it to the pot. Add the sauce and stir until it is evenly distributed. Transfer the pasta to serving bowls or platter and serve immediately.
Pass the cheese separately.

Serves 4

Trivia and Amazing Facts

1 lb. boneless round of beef
1 carrot
1 celery stalk
1 onion
2 garlic cloves
1 bay leaf
8 ounces red wine
8 slices lean pancetta
2 ounces butter
olive oil
salt pepper

Directions

Thinly slice the meat and pound with a wooden mallet. Place in a baking pan. Marinate with the carrot, celery and onion. Add the garlic, and bay leaf to the bowl with the meat and cover with the wine. Marinate for a couple of hours in a cool place. Drain the slices of meat, pat-dry and cover each with a slice of pancetta. Roll each slice, with the pancetta on the inside, and tie the involtini with string or keep in place with a toothpick. Drain the vegetables, put them in a saucepan and saute with half the butter and two teaspoons of oil. When tender (but not browned) add the involtini and brown quickly. In a separate saucepan reduce the wine by half its volume, pour it over the involtini, add salt and pepper, cover and cook over very low heat for 30 minutes. When the involtini are ready, remove the string or the toothpick and place the involtini in a warm platter. Strain the cooking liquid and reduce for a few minutes more. Add the remaining butter without allowing the sauce to boil. Pour the sauce over the involtini and serve hot with polenta or mashed potatoes

2 cups water
1/3 cup granulated sugar
4 medium-ripe pears, 1 1/2pounds,peeled, cored and cut into pieces.
Juice of 1 lemon
3 tablespoons brandy

Directions

Put the water and sugar in a small saucepan and bring to a gently boil over medium heat. Cook until sugar is all dissolved and syrup is medium thick, 6-7 minutes. Transfer syrup to a bowl and cool. Put the pears, lemon juice, grappa or pear brandy, and cooled syrup in a blender, and process until smooth. Pour the misture through a strainer and into cover cantainer and put in th freezer.

Serves 4

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Ingredients

1 large onion; minced
1 pound mushrooms, sliced
1/2 cup butter or margarine
1/2 cup flour
4 cups milk
1 1/2 ups parmesan cheese, grated
salt and pepper to taste
12 manicotti shells
1 pound deli-style ricotta
4 ounces mozzarella cheese, diced
1/2 cup romano cheese, grated
1/4 cup walnuts, finely chopped
1/4 cup parsley, chopped
3 eggs
1 dash nutmeg

Directions:

Saute onion and mushrooms in butter 5 minutes; stir in flour. Gradually stir in milk; stir over low heat until sauce bubbles and thickens. Stir in 1 cup Parmesan cheese and salt and pepper to taste; set aside. Cook manicotti shells according to package directions; drain and cover with cold water. Mix together ricotta, mozzarella, Romano and remaining Parmesan cheese; add walnuts, parsley and eggs. Season to taste with salt, pepper and nutmeg. Drain manicotti shells; stuff with cheese mixture. Place shells side by side in a greased shallow baking pan; spoon sauce over all. Bake in preheated 400 degree oven 20 to 25 minutes, or until bubbly and golden.

2 cup All-purpose flour
3/4 cup Sugar
3/4 cup Almonds, whole, unblanched finely ground
1/2 teaspoon Baking powder plus 1/2 teaspoon Baking soda
1/2 teaspoon Cinnamon
3/4 cup Almonds, whole, unblanched
1/3 cup Honey
1/3 cup Water

Instructions

Be careful with the first baking of these biscotti. Even though they are baked a second time after being cut, if they do not bake sufficiently the first time, the biscotti will have a hard, heavy core. Preaheat oven to 350¯. Combine all ingredients except honey and water in a mixing bowl and stir a minuteor 2 to mix. Add the honey and water and stir until a firm dough forms. Remove dough from bowl and divide in half. Roll each half into a log about 15 inches long. Place both logs, well apart, on a jelly roll pan lined with parchment or buttered wax paper. Bake about 30 minutes, until well risen, firm and a dark golden color. Remove from oven, cool logs slightly and place on a cutting board. Slice the logs diagonally at 1/2-inch intervals. Return the cut biscotti to the pan, cut side down, and bake an additional 15 minutes, until lightly colored and dry. Cool on the pan. Store in a tin–they keep well

1/3 ounce dried porcini mushrooms
4 ounces butter
1 small onion, finely chopped
2-2/3 cups arborio rice
6 cups beef or chicken stock, de-fatted
Parmesan cheese

Directions

Crumble the mushrooms and soak them in warm water for 30 minutes. Drain well and reserve mushroom water.

Meanwhile, heat butter in a stew pot. Add the onion and saute over medium-low heat for 5 minutes. Add the rice and stir for about 2 minutes. Add 2 cups of stock and stir into rice. Stir often. Strain the mushroom water and add to stew pot, along with the mushrooms.

Continuemstirring, gradually adding stock, one cup at a time. Risotto should be creamy, and individual rice grains should be slightly al dente. Stir in Parmesan cheese and serve warm.

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Ingredients:

2 cups Arborio rice
2 quarts vegetable stock in which pea shells have been simmered
8 Tbs. butter
2 leeks, sliced thin
1/2 cup onion, chopped
2/3 cup fresh peas
2/3 cup peeled fava beans
2/3 cup baby artichokes, sliced
1 Tbs. parsley, chopped fine
Salt and pepper to taste
Optional: Parmesan cheese

Directions:

Melt half the butter over medium heat. Add leeks and onion.
When onion mixture is transparent, add rice and stir to coat grains well. When rice glistens and becomes opaque, start adding stock a ladleful at a time, over heat high enough to evaporate the liquid. Add a ladleful at a time, after each addition evaporates, but don’t let rice dry out. After 5 minutes, fold in the artichoke slices. When rice is half done (10 minutes), add salt and pepper. Add as much of the rest of the simmering stock to the rice as needed to make it tender but not mushy, a ladleful at a time, stirring, for about 5 minutes more. Add peas, fava beans and butter and toss with rice, gently. Serve at once. Optional: shave parmesan cheese over each serving.

Yield: 6 Servings

Category: Side Dishes, Vegetables