Archive for the ‘A Taste of Italy’ Category

Makes: 6 to 8 servings Pasta: 1lb macaroni 2 tbsp butter 1 cup grated kefalotiri salt 1. Cook macaroni in salted water until soft but firm. 2. Drain and return the pasta to the pot. Keep removed from heat and add the cheese. Meat Filling: 1 tbsp butter 2 lbs Ground Beef 1/2 cup white [...]

3 heads Garlic; fresh 1/4 Cup Olive oil 1 Medium Onion; cut up 2 Celery ribs; cut up 1 Cup White wine; dry 1/4 Cup All−purpose flour 1 Gallon Chicken stock 1 Medium Potato; peeled and cut up 1 Cup Whipping cream 10 Basil leaves; fresh, chopped 5 Sprigs thyme leaves; fresh 2 Teaspoon Salt [...]

6 medium zucchini 3 eggs 5 to 6 tablespoons dry breadcrumbs 3 tablespoons freshly grated Parmesan 1 tablespoon butter, melted 6 ounces Prosciutto, cut into strips Salt and pepper 2 tablespoons olive oil Steam the whole zucchini for approximately 8 minutes, or until tender. Let cool. Remove ends and cut zucchini in half. Using a [...]

1 lb. lasagna noodles, cooked 1 16 oz. can (1 lb.) stewed tomatoes 3 or 4 lg. zucchini grated parmesan cheese 1/2 lb. mozzarella cheese, shredded 3/4 Cup chopped onion 4 to 6 cloves garlic, chopped or minced 1 sm. can tomato paste 1/2 cup sliced mushrooms 1 lb. lean ground beef 1/2 tsp. oregano [...]

2−7 1/2 cans minced clams 4 cloves garlic, minced or chopped 1/4 cup butter or margarine 1/4 cup olive oil 3 tbls. chopped parsley Grated Parmesan cheese 1 Teaspoon salt Drain clams, saving 3/4 cup clam juices. Set aside. In a skillet, slowly heat the olive oil and butter, add garlic and saute until golden. [...]

6 veal scallops, about 5 ounces each 2 eggs, beaten 2 cups dry breadcrumbs 4 ounces butter or oil 6 ripe tomatoes, peeled, seeded, chopped 3 tablespoons fresh basil 2 tablespoons olive oil Dip each scallop into the beaten eggs, followed by the breadcrumbs to coat. Heat butter in a skillet. Fry each scallop until [...]

8 sm. chicory heads, still in each bunch 1/2 cup virgin olive oil Kosher salt Freshly ground black pepper Zest of 2 lemons Bring 6 quarts water to boil and add 2 tbsp. salt. Drop chicory into water and cook until tender, 4 to 5 minutes. Remove and refresh in cold water bath. Drain well [...]

10 oz. spinach, blanched 1 minute, drained, dried and chopped 2 cups all purpose flour, extra for kneading dough 1/2 cup unsalted butter(4 oz.) 1 egg yoke plus 3 whole eggs, beaten 3 tbs milk 1/4 cup golden raisins, soak 30 minutes in water, drain 3/4 cup heavy cream 1/2 cup grated Parmesan cheese salt [...]

1/2 ounce dried porcini mushrooms 2 garlic cloves 2 tbls. of parsley − chopped dash of marjoram 6 anchovy fillets 1 tbl. capers 6 tbls. olive oil 1 tbl. flour 1/4 cup of white wine Salt dash of black pepper 4 tuna steaks − skinned Juice of 1/2 lemon Soak the porcini in hot water [...]