15-Minute Creamy Fettuccini Alfredo
Yield > 4
Keys : Pasta Dairy Egg Italian Italy European Mediterranean
Ingredients :
8 oz cream cheese, cubed
3/4 cup grated parmesan cheese
1 stk butter, softened
1/2 cup heavy cream
8 oz fettuccine, cooked and drained
1/8 tsp fresh grated nutmeg
Method :
• In a large saucepan, stir together the cream cheese,
parmesan, butter, and cream. Heat, stirring, until smooth. Add hot, cooked fettuccini, and toss until well covered. Serve immediately, sprinkled with nutmeg.
24-Hour Italian Beef
Yield > 1
Keys : Meats Italian Italy European Mediterranean
Ingredients : Method :
• Combine water, gravy mix and dressing mix. Pour over
5 lb beef rump roast
2 cup water
1 pkt au jus gravy mix
1 pkt Italian dressing mix
roast in crockpot. Cover and cook on LOW 12-15 hours.
Remove roast and shred with 2 forks, forming strings. Cook on LOW setting an additional 10-12 hours.
4 Cheese Manicotti
Yield > 1
Keys : Pasta Vegetarian Low Calorie Fat Free Diet Italian Italy European Mediterranean
Ingredients :
12 x Manicotti uncooked Pam
1/2 cup onion finely chopped
3 x garlic cloves minced
1 cup mozzarella cheese shredded,
*See note
1/2 cup parmesan cheese freshly grated
1 tsp italian seasoning
1/2 tsp pepper
1 prt nonfat ricotta cheese (15 oz)
*See note
1 pkt garden vegetable flavor light cream cheese (6 oz)
4 oz light cream cheese *See note
1/2 pkt frozen chopped spinach (10
oz. ) thawed
drained and squeezed dry
1 jar tomato and herb pasta sauce
Method :
• Cook pasta according to package directions, omitting salt
and fat: set aside.
• Coat a small nonstick skillet with cooking spray, and place over medium-high heat until hot. Add onion and garlic; saute 3 minutes.
• Remove
from heat and set aside.
• Combine 1/2 cup mozzarella cheese, 1/4 cup parmesan cheese, and next 5 ingredients in a bowl; beat at medium speed until smooth. Stir in onion mixture and spinach.
• Spoon mozzarella cheese mixture into cooked manicotti about 1/3 cup per shell.
• Spread 1 cup sauce in bottom of 9x13 inch pan. Arrange stuffed manicottis and then spread remaining sauce on top.
Sprinkle remaining mozzarella cheese and parmesan cheese; cover and bake for 40 minutes. Remove foil and bake for an additional 10 minutes or until cheese has browned.
• Serving size 2 manicotti (6 servings)
• *Note: I used nonfat cheeses as much as possible and had no ill affect on the recipe. In fact my SAD friends were clamouring for the recipe and did not believe me when I said it was lofat. Just goes to show you.
• (I just remade this recipe this evening for dinner and used a fatfree spaghetti sauce that I got from the HFS along with some homemade fatfree manicotti that I got from my local pasta market. It was fabulous, I think even better than the original)
75-Minute Pizza Dough
Yield > 1 Servings
Keys : Italian Italian Season:Any Method: Baked Italy European Mediterranean
Ingredients :
1 1/2 cup Warm water, about 105 degrees
1 env rapid rise dry yeast
1 tbl Granulated white sugar
2 tbl Olive oil
4 cup All purpose flour, plus extra as needed
1 1/2 tsp Salt
Vegetable oil, for oiling
bowl
Method :
• Sometimes you don't have the time to let pizza dough rise at night, nor do you have the forethought to use the slowrise process and start the dough rising in the morning (using only a fraction of the ordinary amount of yeast). For those occasions, try this especially fast recipe. By using rapid-rise
yeast, a warm oven, warm water, and a little sugar, you can make a dough that will rise in only forty minutes. This means the entire
• process of making a pizza can be done in about seventyfive minutes from
• start to finish. Since convenience is the watchword here, all-purpose flour is used instead of bread flour. Although it does not have quite the tenderness or full flavor of dough made using the Master Recipe for Pizza Dough, this dough makes a very good pizza in very little time.
• 1. Set oven to 200 degrees for 10 minutes, then turn oven off.
• 2. Meanwhile, in bowl of food processor fifted with either metal or plastic blade, add water and sprinkle in yeast and sugar. Pulse twice to
• dissolve yeast. Add all remaining ingredients and process until mixture forms cohesive mass. Dough should not be sticky (if it is, add 2 more tablespoons flour and pulse briefly) nor should it be dry and crumbly (if it is, add 1 more tablespoon
water and pulse briefly). Let rest for 2 minutes. Process for another 30seconds.
• 3. Remove dough from food processor and knead by hand on floured work surface for 1 minute or until dough is smooth and satiny (dough will feel a bit tough at this point).
• 4. Very lightly oil large bowl with vegetable oil. Place dough in bowl (do not coat dough with oil) and cover with plastic wrap.Place in warm oven.
• Let rise for 40 minutes or until doubled.Remove from oven, punch down, remove from bowl, and separate into two round pieces. Let rest for 10 minutes under a damp dish towel, then shape, top, and bake in preheated 500-degree oven
according to the following chart. Cook pizza an additional 2-3 minutes after adding cheese, or until cheese is completely melted.
• THIN CRUST 14-inch pizzas (recipe makes 2) 7 to 8 minutes 12-inch pizzas
• (recipe makes 4) 5 minutes 8-inch pizzas (recipe makes 8) 3 minutes
• MEDIUM-THICK CRUST 12-inch pizzas (recipe makes 2) 9 to 10 minutes 8-inch pizzas (recipe makes 4) 5 minutes 6-inch pizzas (recipe makes 8) 4 minutes
• Nationality: Italian Season:any Method: baked
• Start to Finish 1 1/2 hours Preparation a minute or less Attention 1 hour Finishing 15 minutes
90 Minute Bread
Yield > 2 Loaves
Keys : Breads Italian Italy European Mediterranean
Ingredients :
2 cup Water
2 pkt of dry yeast
1 tsp Salt
1 tbl Sugar
3 tbl Corn oil
4 1/2 cup Bread flour
Method :
• Pour water into bowl and sprinkle yeast over it. Sprinkle sugar and salt over yeast and wait until yeast bubbles and comes to the surface. Stir in oil. Add 4 cups of flour all at once.
Mix with a wooden spoon until dough gathers together in a ball. Scrape down sides of bowl incorporating dough particles.
If dough is sticky, add additional flour until it can be handled easily. Turn dough out into floured board and divide into two loaves. Shape each loaf and place into greased bread pans and cover with a wet dish towel. When bread has doubled in bulk,
bake 375 degrees in preheated oven for 30-35 minutes until brown. Turn on to a rack to cool.
A 20-Minute Chicken Parmesan
Yield > 4
Keys : Poultry Cheese Italian Italy European Mediterranean
Ingredients :
4 x Boneless and skinless chicken breast halve
1 x Egg slightly beaten
1/2 cup Seasoned bread crumbs
2 tbl Butter or margarine
1 3/4 cup Spaghetti sauce
1/2 cup Shredded mozzarella cheese
1 tbl Grated parmesan cheese
1/4 cup Chopped fresh parsley
Method :
• Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides.
Add sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts.
• Makes 4 servings.
A Little Italian
Yield > 1 Servings
Keys : Italian Italy European Mediterranean
Ingredients :
2 tbl Dried basil
2 tbl Dried marjoram
2 tbl Dried oregano
2 tbl Ground coriander
2 tbl Dried thyme
2 tbl Dried rosemary
2 tbl Dried savory
1 tsp Hot red pepper flakes
Method :
• He says grind in food processor - I use my little coffee grinder. Store in a tightly sealed container. He says keeps well up to 3 months. I make bigger batches and it keeps well for up to 6 months. I give this as a Christmas present to lots of folks every year - and get rave reviews.
A Little Italian Seasoning
Yield > 1
Keys : Condiments Seasoning Vegetarian Vegan Low Calorie Fat
Free Diet Italian Italy European Mediterranean
Ingredients :
2 tbl dried basil
2 tbl dried marjoram
2 tbl dried oregano
2 tbl ground coriander
2 tbl dried thyme
2 tbl dried rosemary
2 tbl dried savory
1 tsp hot red pepper flakes
Method :
• Use this herb and spice mixture in pasta sauces or with braised or roasted vegetables.
• MAKES A SCANT CUP
• In the bowl of a food processor, combine all the
ingredients. Process for 30 seconds until finely ground.
Transfer to a tightly sealed container, label. and date. Store in a cool dark place for up to 3 months.
A Trio of Pizzas Abm
Yield > 8 Servings
Keys : Main Dish Italian Italy European Mediterranean
Ingredients :
PESTO DOUGH
2 tbl Pesto Sauce
1 1/4 cup Water, (or more if needed)
1/3 cup Olive Oil
3 cup Flour
1/2 cup Cornmeal
1 1/2 tsp Salt
Method :
• Place desired dough ingredients in machine and program for knead and first rise. Press start. Dough will be soft at first but become firmer. Preheat the oven to 500 F with the rack in the center position. Turn 17 x 11" pan upside down. Spray with
vegetable cooking spray. Cut dough in half and cover remaining half with a clean towel. Place the other half on the prepared pan and use rolling pin to roll the dough evenly to the edge. Have a friend hold the pan or place a wet towel underneath. Spread with sauce and sprinkle with cheese. Bake
for 8 to 10 minutes.
• Smith
1 tbl Yeast
SUN-DRIED TOMATO DOUGH
5 x Oil-Packed Sun-Dried
Tomatoes with Oil
2 tbl Sun-Dried Tomato Paste
1 1/4 cup Water, (or more)
1/3 cup Olive Oil
3 cup Flour
1/2 cup Cornmeal
1 1/2 tsp Salt
1 tbl Yeast
GARLIC DOUGH
2 tbl Garlic Paste
1 1/4 cup Water, (or more)
1/3 cup Olive Oil
3 cup Flour
1/2 cup Cornmeal
1 1/2 tsp Salt
1 tbl Yeast
TOPPINGS
Pizza Sauce
1/2 cup Parmigiano-Reggiano
Cheese, grated
Aaronson Tiramisu
Yield > 10
Keys : Desserts Italian Italy European Mediterranean Cold
Ingredients :
8 x egg yolks
Method :
• Beat the egg yolks with the sugar until light in color and the batter forms a `ribbon' when the beater is lifted and the 1/2 cup sugar
3/4 cup sugar
1/4 cup Kailua
15 oz mascarpone cheese
1/4 cup rum
2 cup heavy cream, whipped stiff
1/4 cup Grand Marnier soaking mixture
2 cup strong coffee
1 x in Italian markets
batter doesn't `plop' off the beater but rather falls back on itself in a ribbon. Add the mascarpone, beating well and then the heavy cream. Put in the refrigerator. Soaking: Mix the coffee, sugar and liqueurs together until sugar is dissolved.
Pour half of the mascarpone mixture into a large bowl. Dip 1 ladyfinger at a time into the coffee mixture until thoroughly moistened but not dripping. If you allow the ladyfingers to absorb too much of the coffee mixture, they will exude their liquid into the cream layer and the cream will be watery. Cover
the entire surface of the cream layer with the dipped
ladyfingers. Pour the remaining mascarpone mixture over the ladyfingers, smoothing with a spatula. Chop some bittersweet chocolate into medium/small chunks and sprinkle over the top of the dessert. Refrigerate for at least 8 hours, overnight is best. Serve cold.
• This is a truly decadent dessert.
About Arborir Rice
Yield > 1
Keys : Information Italian Italy European Mediterranean
Ingredients :
none
Method :
• What is Arborio? This rice is prized for its use in traditional risottos and paella recipes. As the rice is
cooked and stirred, a creamy sauce forms around large, al dente grains, carrying and amplifying any flavor profile. This rice is recommended for use in risotto or paella recipes.
• What is Risotto? Risotto is actually an Italian cooking technique used for a native Italian rice, Arborio.
This old world method involves stirring hot liquid little by little into the rice for about 20 minutes, which will create a dish unlike any other rice recipe you have tried. Risotto is prepared this way and served immediately to preserve the unique, gourmet texture of a very creamy sauce around al dente, pasta-like rice kernels.
• Never rinse this rice before cooking!
• While you may add the stock all at once and cook this rice as you would other rices, it will not have the smooth, creamy texture of risotto.
Acquacotta (Tuscan Soup)
Yield > 8
Keys : Rave Reviews Soups Stews Vegetarian Italian Italy
European Mediterranean
Ingredients :
1 oz dried porcini mushrooms
2 med carrots cleaned and chopped
2 lrg celery stalk chopped
1 med red onion cleaned
1 x clove garlic peeled
1 1/2 lb fresh tomatoes or canned
1 tbl tomato paste
salt and pepper to taste
1 pch red pepper flakes
2 qt cold water
1/2 cup egg beaters 99% egg substitute
8 tbl parmesan cheese freshly grated
2 cup croutons
Method :
• Soak the mushrooms in a bowl of lukewarm water for 1/2 hour to rehydrate.
• Drain the mushrooms (reserving the liquid), making sure that no sand remains attached to the stems.
• Finely chop carrots, celery, onion, garlic and the soaked mushrooms all together on a board.
• Heat the oil (or mushroom liquid) in a heavy casserole over medium heat.
• When the sauteing liquid is warm, add the chopped ingredients and saute for 10 minutes, stirring with a wooden spoon as needed.
• Meanwhile pass the tomatoes through a food mill, using the disk with the smallest holes, into a small bowl.
• Add the strained tomatoes, along with the tomato paste,then salt, pepper and red pepper flakes. Let simmer for 15 minutes, mixing every so often.
• Add the cold water, mix very well and, when the broth returns to a boil, let simmer for 55 minutes.
• Place the egg beaters (or two eggs) in a crockery or china soup tureen and mix them very well with the Parmigiano cheese.
• When the soup is ready, ladle it into the tureen, and using a wooden spoon, mix each addition very well with the egg-cheese combination in order to avoid curdling.
• When the broth is very smooth and the eggs completely amalgamated, add the
• croutons and serve immediately. (If using bread slices instead, place a slice in each bowl and ladle the broth over top.
Serve immediately.)
• Serving Ideas : Use sourdough bread for the croutons or bread slices.
• NOTES : Becky's notes: Original recipe called for 1/2 c. olive oil and two large eggs. The oil was to saute the vegetables and mushrooms, but I used the broth from rehydrating the mushrooms. I also added the leftover mushroom liquid to my cold water soup stock for the flavor. I never tried the two eggs, but thought Egg Beaters would be just as suitable (if not more) because they're premixed and pasteurized.
• The original recipe called for canned Italian tomatoes and Italian tomato paste. I used Contadina chopped tomatoes with Italian seasoning.
• One mistake I made with my homemade croutons was not crisping them enough. Soggy bread was OK because the soup flavors compensated,but truly crunchy croutons would really give a great texture to the soup.
Acquasale (Sweet Pepper Sauce)
Yield > 3 Servings
Keys : Main Dish Ethnic Pasta Appetizers Sauces Italian Italy
European Mediterranean
Ingredients :
3 tbl Olive oil
1 x Red onion, finely sliced
1/2 x Garlic clove, finely minced
3 x Red bell peppers, roasted,
ribs, membranes & seeds
removed & cut into 1/2" slices
Method :
• Warm the olive oil in a large heavy saute pot. Add the red onion & saute over a low heat until the onion becomes limp & translucent. Add the garlic & saute briefly. Stir in the pepper strips & sweat them over low heat for 20 to 25 minutes. Add the tomatoes & salt & cook another 2 to 3 minutes. Cool to room temperature.
• Put the mixture in a food processor & pulse about 30 times. DO NOT PUREE. If it seems too moist, add the breadcrumbs.
• Serve either as an antipasto, or as a main dish with pasta or polenta. Or, add stock & serve as a soup.
2 med Tomatoes, seeded & cut into chunks
1/4 tsp Salt
1/4 cup Fresh breadcrumbs, optional
Adriatic Ravioli
Yield > 4
Keys : Pasta Brenda Vegetarian Italian Italy European Mediterranean
Ingredients :
1 lb asparagus, fresh
1 lb cheese ravioli, small, frozen
5 tbl butter, or margarine
1 lrg red bell pepper, seeded
and cut into
1 x thin, 2-inch-long strips (1 cup)
1/2 lb mushrooms, thinly sliced
(about 2 cups)
4 lrg garlic cloves, peeled and minced
Method :
• Put a large pot of water on to boil. Snap off and discard
the tough asparagus ends, and cut the stalks into 1-inch pieces. You will have about 3 cups of asparagus. Steam until barely tender, 6 to 8 minutes, and set aside.
• Begin cooking the ravioli, stirring occasionally.
• Melt 1 tablespoon of the butter in a skillet over medium heat. Saute' the red pepper, mushrooms, and garlic until tender, 3 to 4 minutes. Remove the pan from the heat.
• Melt the remaining 4 tablespoons butter in a large, heavy saucepan over medium heat. Whisk in the flour, and let it cook for a minute or two. Slowly pour in the milk, whisking constantly until thickened, about 3 to 5 minutes.
• Add the salt, paprika, mustard, basil, Romano cheese, and pepper to taste stirring until the cheese is melted. Reduce the heat to very low, and stir in the sauteed vegetables.
• When the ravioli is tender and begins to float, after about 3 tbl unbleached white flour
2 1/2 cup milk
1/4 tsp salt
1 tsp paprika, plus additional for garnish
1 tbl Dijon mustard
1/4 cup fresh basil, chopped
1/2 cup Romano cheese, (2 ounces), finely
grated Pepper Finely grated
Parmesan cheese for cn 10 to 12 minutes, drain it well, and transfer it to a large serving bowl.
• Pour on the sauce, and toss gently. Garnish with paprika,and serve with Parmesan on the side.
• Tender ravioli, asparagus, and mushrooms tossed with a Dijon and basil cheese sauce make for this elegant entree, named for Italy's beautiful Adriatic coast.
• 4 servings.
Adriatic Spaghetti - Spaghetti Dell'adriatico
Yield > 4
Keys : Pasta Seafood Italian Italy European Mediterranean Hot
Ingredients :
1 sm octopus, (about 3 1/4 pounds)
Method :
• Serves 4 to 6 The octopus must be very carefully washed and dried, and the mouth removed. Cover the bottom of a saucepan with oil; add the rosemary, bay leaf oregano, cumin seeds, parley, chili pepper, tomatoes and chopped garlic.
1/2 cup olive oil
1 pch rosemary
1 x bay leaf
1 pch oregano
1 tsp cumin seeds chopped parsley
1 x green chili pepper chopped
1/2 lb tomatoes, peeled and cut in
3 x cloves garlic, (inner buds chopped
salt and pepper
• Place the octopus on top of this mixture and season with salt and pepper.
• Cover the pot very tightly and simmer for about 45
minutes. Cook the spaghetti in plenty of boiling salted water until it is 'al dente' (firm to the bite).
• Drain and turn onto a warm serving dish. Mix the octopus sauce into the spaghetti. Serve piping hot.
Aged Goat Cheese with Dried Fruit
Moscato Compote and Toasts
Yield > 4
Keys : Desserts Game Meats Italian Italy European Mediterranean
Ingredients :
2 oz Dried apricots cut 1/8" julienne
1 oz Dried cranberries
1 oz Dried cherries
1 oz Dried currants
8 oz Moscato D'Asti (sweet wine from Italy)
1/2 cup Hazelnuts roughly chopped
2 tbl Sugar
4 tbl Unsalted butter softened
4 slc Good-quality white bread toasted
(Arnold or Pepperidge Farms)
8 oz Aged goat cheese, caraway round (preferably Coach Farm)
Method :
• In a medium sauce pan over medium-low heat, stir
together the apricots, cranberries, cherries, currants and wine.
Bring to a boil, turn off the heat and let stand 30 minutes. The fruit will plump to twice their original size and the wine should just moisten the fruit.
• In a large mixing bowl put the hazelnuts, sugar and soft butter. Blend with a spoon until homogenous. Spread this mixture over the toast in a thin layer all the way to the edges.
Remove the crusts with a sharp knife. Cut each toast into triangles, and divide the toast among 4 saucers.
• Using 4 large martini glasses divide the fruit mixture and juices evenly. Place each glass on a saucer with the toast.
Shave goat cheese with peeler over each glass and serve.
• This recipe yields 4 servings.
• Comments: The original recipe title as listed Is "Aged Goat Cheese With Dried Fruit Moscato Compote And Hazelnut Toasts".
Agliata Per Pasta (Garlic and Walnut
Sauce for Pasta)
Yield > 4 Servings
Keys : Main Dish Ethnic Pasta Sauces Vegetarian Nuts Italian Italy
European Mediterranean Hot
Ingredients :
2 slc Stale bread, crusts removed
2 tbl Stock, warmed
1 cup Walnuts, toasted
1/2 cup Parsley, stems trimmed
3 med Garlic cloves, chopped
1/2 tsp Salt
1/8 tsp Black pepper
6 tbl Olive oil
Method :
• Soak the bread in the stock & then squeeze out any excess moisture.
• Combine the bread with the walnuts, parsley, garlic, salt & pepper in a food processor. Process, adding the olive oil in a very slow stream until you have a thick paste. Toss with your favourite pasta & serve hot.
Agnolotti
Yield > 4
Keys : Main Dish Pasta Italian Italy European Mediterranean
Ingredients :
4 tbl Butter
1 med Spanish onion chopped 1/8" dice
1/4 cup Ricotta
1/4 cup Grated Fontina
3 tbl Fresh goat cheese
2 tbl Fresh marjoram leaves
1/4 cup Finely-chopped Italian parsley
1/4 tsp Freshly-grated nutmeg Salt to taste
Freshly-ground black pepper to taste
1 x recipe Basic Fresh Egg Pasta
see * Note
(rolled to thinnest setting on machine)
3 oz Unsalted butter
4 oz Porcini mushrooms sliced paper thin
(may substitute crimini)
1/4 cup Grated Parmigiano-Reggiano
Method :
• Bring 6 quarts water to boil and add 2 tablespoons salt.
• In a 12- to 14-inch saute pan, heat butter until foam subsides, add onion and cook until soft and golden-brown, about 7 to 8 minutes. Remove pan from heat and allow to cool.
Add ricotta, Fontina, goat cheese, marjoram, parsley and nutmeg and season with salt and pepper.
• To form agnolotti, cut 3-inch strips of pasta lengthwise and place 1 tablespoon cheese filling 3 inches apart. Fold top of pasta down to bottom and pinch closed. Press dough flat between lumps of filling. Using a pastry cutter, cut half moons
using folded part as flat side of moon. Continue until pasta and filling are finished.
• When all agnolotti are finished, drop into boiling water and lower heat. Cook at high simmer until tender. Meanwhile,melt butter with mushrooms in a 12- to 14-inch saute pan.
Drain agnolotti and place in pan. Sprinkle with Parmigiano and toss over medium heat to coat. Serve immediately.
• This recipe yields 4 servings.
Agnolotti-Alla-Fraccaro (Ravioli)
Yield > 4 Servings
Keys : Main Pasta Italian Italy European Mediterranean
Ingredients :
20 x SANDRA GISBURNE
AGNOLOTTI PASTA-----
4 cup All-purpose flour
1 pch Salt
1 cup -water
2 x Eggs
THICK BECHAMEL-----
1/2 cup Milk
1 tbl Butter
1 tbl Flour
1/4 tsp Salt
Method :
• Pn White and red pepper 1 Egg yolk
Agnolotti Bandiera Part 1
Yield > 6 Servings
Keys : Pasta Italian Italy European Mediterranean
Ingredients :
2 cup Flour plus flour for Dusting
1/2 tsp Salt
1/2 tsp White pepper
1 stk unsalted butter, cut Into pieces
4 x Eggs
1 x Egg beaten w/ a pinch of
Salt for egg wash
Semolina for sprinkling
(see part 2 for more)
Method :
• Prepare the pasta. Place dry ingredients and butter in food processor fitted with a pastry blade and run machine for 1 minute, or until butter is cut up and mixture feels sandy. Add eggs and run machine in quick spurts for 2 minutes, or until dough forms a compact ball. 2. Cut dough into 4-5 small
pieces. Lightly flour each and roll it through pasta machine (set rollers at widest gap). When dough is smooth, reduce gap between rollers and roll the dough again. Continue in this fashion until rollers are at their narrowest setting. As dough sheets come out, dust them lightly with flour and spread them
out on the table. 3. Prepare filling. Steam spinach for 30 seconds or until tender, rinse it under cold water, and squeeze it tightly to extract all the water. Place the spinach and remaining ingredients for filling in food processor and grind until smooth. (See part 2 for more)
Agnolotti Di Ricotta E Spinaci
Yield > 6
Keys : Cheese Continental Pasta Italian Italy European
Mediterranean Warm
Ingredients :
1 lb flour
6 oz sweet cream butter
8 x eggs
Method :
• STEP ONE: The Dough- Combine the following
ingredients: 1 pound bleached flour, 2 ounces sweet butter, 5 eggs, and 1 pinch salt. Work the dough long enough to allow the butter to be incorporated inside the dough. Wrap the dough in a towel and let it rest, for at least one hour, inside the refrigerator.
3 pch salt, to taste
15 oz ricotta cheese, dry as possible
2 oz spinach, trimmed, washed
13 oz parmesan cheese, grated
1 pch black pepper, to taste
2 pch nutmeg, to taste
1 qt heavy cream
4 oz mascarpone cheese
2 pch white pepper, to taste
• STEP TWO: The Filling- For the filling, steam the spinach and chop it very fine. In a bowl, beat together 2 eggs with 7 ounces freshly grated Parmesan cheese, 1 pinch each: salt,black pepper, and nutmeg. Add 15 ounces dry ricotta cheese
and mix very well, but not too long. If you mix it too much, the mixture will become liquid.
• STEP THREE: The Agnolotti- Roll out the dough in a thin layer and brush it with an egg wash (made from 1 egg). With the help of a teaspoon to make a
• "walnut" shape, place the spoon on the dough and cover it with another layer.
• Cut with a round pasta cutter 2 inches in diameter. Stuff the pasta with the filling and cook in boiling water until the agnolotti come to the surface of the boiling water.
• STEP FOUR: The Sauce- For the sauce, bring 1 quart heavy cream to a slow boil and add 4 ounces sweet butter, 6 ounces freshly grated Parmesan cheese, 4 ounces mascarpone cheese, 1 pinch of salt, 1 pinch of nutmeg, 2 pinches white pepper. Boil slowly for five minutes, constantly stirring with a
wooden spoon.
• Serve agnolotti on warm plates with warm sauce.
Agnolotti Ignudi Al Mascarpone (Meat Balls in Mascarpone
Yield > 8 Servings
Keys : Sausage Ham Pork Meats Cheese Italian Italy European
Mediterranean
Ingredients :
MEAT BALLS
4 oz Prosciutto, in one piece
4 oz Pancetta, in one piece
2 x Italian sausages without
fennel seed
Method :
• Cut the prosciutto and pancetta into small pieces and remove the casing from the sausages. Using a meat grinder, grind together the prosciutto, pancetta, and sausages. Place the ground meat in a crockery or glass bowl, add the butter and eggs, and mix very well with a wooden spoon until the butter is completely incorporated. Add the bread crumbs and
Parmesan, and season with salt and pepper. Cover the bowl and refrigerate for at least 1 hour before using.
• When ready, bring the broth to a boil in a large pot over medium heat.
4 x Extra-large eggs
3/4 cup Bread crumbs, unseasoned
5 tbl Parmesan cheese, grated
Salt & black pepper to taste
TO COOK MEAT BALLS
4 qt Chicken broth
SAUCE
8 tbl Unsalted butter
1/2 lb Mascarpone
1/2 cup Heavy cream
Salt & black pepper to taste
1 pch Freshly grated nutmeg
TO SERVE
• Meanwhile, place a large skillet with the butter over low heat. When the broth reaches a boil, start shaping the meat mixture into tiny meat balls; a heaping tablespoon of mixture will be enough to prepare several. Make sure the meat balls
are solid with no holes inside. Drop the balls into the boiling broth a few at a time, and as they rise to the top, tansfer them with a slotted spoon to the skillet containing the butter. When all the meat balls are cooked and in the skillet, add the mascarpone and heavy cream. Mix very well and simmer for 1
or 2 minutes, or until the mascarpone is completely dissolved.
Season with salt, pepper, and nutmeg. Mix very well, then transfer to a warmed serving platter. Serve immediately, with some Parmesan on the side.
Aigo Bouido (Garlic Soup)
Yield > 6 Servings
Keys : Sauces Italian Italy European Mediterranean French France
Ingredients : Method :
• This isn't cream of garlic soup, but it has a creamy
1 x Separated head or about 16
cloves w, hole, unpeeled ga 2 qt Water
1 tsp Salt
1 pch Of pepper
2 x Cloves
1/4 tsp Sage
1/4 tsp Thyme
1/2 x Bay leav
4 sprg parsley
3 tbl Olive oil
texture. I've done this one and it's great. As Julia says, "Because the garlic is boiled, its after-effects are at a minimum, and its flavor becomes exquisite, aromatic and almot undefinable."
• Drop garlic cloves in boiling water and boil for 30
seconds. Drain, run cold water over them and peel. Place the garlic and the rest of the ingredients in a 3-quart saucepan and boil slowly for 30 minutes. Correct seasoning.
• 3 egg yolks 3 to 4 T. olive oil
• Beat the egg yolks with a wire whip in a soup tureen for a minute or until they are thick and sticky. Drop by drop beat in the olive oil for making a mayonnaise.
• Rounds of hard-toasted French bread 1 cup of grated Swiss or Parmesan cheese
• Just before serving, beat a ladleful of hot soup into the egg mixture by droplets. Gradually strain in the rest, beating and pressing the juice out of the garlic. Serve immediately, accompanied by the bread and cheese.
Aioli
Yield > 8
Keys : Sauces Vegetables Italian Italy European Mediterranean
Ingredients :
1 x thick slice French bread
Method :
• I find a recipe in my Encyclopedia of Cooking by JoAnna Morris for aioli. Here it is: Remove the crusts from bread and 4 x cloves garlic
2 x egg yolks /
1/8 tsp salt
1 cup olive oil
1 tbl boiling water
lemon juice
soak in milk. Squeeze dry. Place in large mortar with garlic and mash with pestle until a fine paste. Add the yolks and salt and mash in. Drop by drop pound in olive oil. When the sauce becomes thick; the remaining oil may be beaten in. Thin with
water and lemon juice to taste.
Ajo Aceite - (Garlic Mayonnaise for Rice)
Yield > 1
Keys : Condiments Italian Italy European Mediterranean
Ingredients :
6 x Garlic cloves peeled, whole
1 x Egg
Juice of 1/2 lemon
1 tsp Dijon mustard
1 1/2 cup Extra-virgin olive oil
Salt to taste
Method :
• In a blender, place garlic and egg and blend until smooth. Add lemon juice and mustard and blend again. With machine
running, drizzle in oil to form mayonnaise. When all oil has been used, remove to bowl, season with salt and pepper and thin to sauce consistency with some of the 4 tablespoons water. Serve in a crock with shellfish dishes.
Freshly-ground black pepper to taste
4 tbl Water room temperature
Ajo Blanco - (Cool Garlic and Almond Soup)
Yield > 4
Keys : Appetizers Soups Stews Nuts Italian Italy European
Mediterranean
Ingredients :
3/4 cup Blanched almonds
6 x Garlic cloves peeled, whole
3 tbl Sherry vinegar
1/2 cup White seedless grapes
2 piece White bread crust removed
1/4 cup Extra-virgin olive oil
3 cup Water very cold Salt to taste
Freshly-ground black pepper to taste
Method :
• Place almonds and garlic in food processor and blend until very fine. Add sherry vinegar and grapes and bread and blend until smooth. With machine running, drizzle in the olive oil first and then the water. Strain in a soup tureen and season pretty aggressively. Drizzle sherry vinegar on to bowls of soup and garnish with grapes.
• This recipe yields 4 appetizer ser
12 x Muscat grapes for garnish
Al's Italian Bread
Yield > 1
Keys : Breads Rolls Hold Italian Italy European Mediterranean
Ingredients :
3 oz Fresh yeast
3 cup Warm water - (to 4 cups) divided
3 lb High-gluten or bread flour
1/2 cup Granulated sugar
1 tbl Salt plus
1/2 tsp Salt
2 tbl Vegetable shortening plus more for
greasing if using pans Cornmeal Toasted sesame seeds
Method :
• Dissolve yeast in 2 cups warm water. Combine flour, sugar and salt in mixing bowl. Make a well in center of mixture; pour in yeast mixture. Mix thoroughly with hands (Marino's method) or dough hook of mixer. Gradually add 1 to 2 cups remaining warm water; mix thoroughly. Dough should
be sticky.
• Spread 2 tablespoons shortening on top of dough; knead in.
• Cover dough with a cloth and set in a warm place to rise for 30 minutes. (Marino turns his electric oven to "warm" for a minute, turns it off, then puts the bowl of dough inside.) After 30 minutes, knead dough in bowl for about 3 minutes. Cover and return to warm spot to rise for 1 hour.
• Cut dough into 4 equal sections. Lightly flour counter and rolling pin; roll each section of dough into a rectangle. Roll up each piece of dough lengthwise, like a jelly roll. Shape each into a loaf, sealing the seam with the side of your hand or
knuckles.
• Sprinkle some cornmeal and sesame seeds on kitchen counter. Spread some warm water over top of each loaf with your hand; roll loaf over seeds and cornmeal.
• Sprinkle another counter lightly with cornmeal. Place finished loaves on top, cover with a towel and let rise for 15 minutes.
• Preheat oven to 450 degrees. (If using oven tiles or a pizza stone, sprinkle them with some cornmeal and place in oven to heat.)
• Place risen loaves on hot oven tiles or in lightly greased oblong cake pans, using 2 loaves per pan. (If baking the bread in pans, remove after 15 minutes and place the loaves directly on the top oven rack to finish baking; place empty pans on the
bottom shelf to keep the bottom of the bread from
overbrowning.) Bake 25 to 35 minutes or until loaves are golden and sound hollow when tapped on the bottom.
• Yield: 4 loaves.
Alan Thicke's Noodles Alfredo
Yield > 4
Keys : Pasta Celebrity Rice Grains Italian Italy European
Mediterranean
Ingredients :
1 lb pasta, (your choice)
1/4 cup butter
2 x garlic cloves, minced
2 tbl parsley, chopped
1 dsh salt and pepper
1/2 cup half and half
1/4 cup Parmesan cheese
Method :
• Cook pasta according to direction on package. Do not overcook! Drain well, but do not rinse. Meanwhile, in a medium-size skillet, sautee garlic in butter.
• Add parsley, salt and pepper, half and half and Parmesan cheese. Stir over heat but do hot boil. Place pasta in heated bowl. Pour sauce over pasta and serve. (If desired, you can sprinkle on extra Parmesan cheese before serving).
Alaska Salmon and Avocado Pasta Salad
Yield > 4
Keys : Fish Pasta Salads Italian Italy European Mediterranean Usa
Alaska Alaskan North American
Ingredients :
6 oz dry pasta, (macaroni, penne, rotini, or shells
1 can Alaska salmon, (14 3/4 oz)
2 tbl French dressing
1 x red bell pepper, thinly sliced
3 tbl cilantro or parsley, chopped
1 x lime, juiced/rind grated
1 tbl tomato paste
1/2 cup sour cream paprika to taste
1 bn green onion, thinly sliced
2 tbl light mayonnaise
3 x ripe avocados, diced lettuce leaves to serve on
Method :
• Cook the pasta according to package directions. Drain and toss with the French dressing. Allow to cool. Drain and flake the salmon. Add to the pasta with the green onions, sliced bell pepper and cilantro. Whisk together the lime juice and grated rind, the mayonnaise, sour cream and tomato
paste until thoroughly combined. Toss the pasta salad with the dressing. Season to taste with salt and pepper; cover and chill.
Before serving, gently toss the avocados into the salad. Spoon the salad onto a bed of lettuce leaves.
• Sprinkle with paprika for garnish.
Albondigas - (Andalucian Lamb Meatballs)
Yield > 4
Keys : Lamb Main Dish Meatballs Meats Italian Italy European
Mediterranean
Ingredients : Method :
• In a mixing bowl, stir together lamb, onion, garlic, 3 2 lb Ground lamb
1/2 med Onion finely minced
2 x Garlic cloves finely minced
4 tbl Chopped cilantro divided
1 tbl Toasted cumin seeds
finely ground
using a spice mill
1 x Egg
Salt to taste
Freshly-ground black
pepper to taste
2 tbl Thyme leaves
1/2 cup Flour
6 tbl Extra-virgin olive oil
1 lrg Spanish onion chopped
1/8" dice
1 1/2 cup Chicken stock
1/4 cup Blanched almonds
1/4 tsp Saffron threads
3 x Garlic cloves
1/2 tbl Fresh mint chiffonade
tablespoons cilantro, cumin, egg, salt and pepper and thyme and mix well. Form into 1-inch balls, dust with flour and refrigerate 10 minutes.
• Heat oil in a 12- to 14-inch frying pan until just smoking.
Add meatballs and cook until golden brown all over, or about 7 to 10 minutes, and remove. Add Spanish onion and cook until golden brown and soft, about 6 to 8 minutes. Add stock and
bring to a boil. Return meatballs to pan and lower heat to simmer. Cover and cook 30 minutes.
• Place almonds, saffron, garlic, mint and remaining
cilantro into a spice mill and process to a fine powder. Stir into stock and serve immediately.
• This recipe yields 4 servings.
Albondigas De Ternera - (Veal Meatballs)
Yield > 4
Keys : Main Dish Meatballs Veal Meats Italian Italy European Mediterranean Warm Room
Ingredients :
1 lb Ground veal
1/2 lb Jamon serrano, prosciutto or ham cut 2" julienne
Method :
• Place veal, jamon, bacon, 1 egg, nutmeg, sweet paprika and orange zest in blender and puree until smooth, about 1 minute. Season with salt and pepper and form into golf ballsized rounds. Roll each ball in flour, then beaten eggs and then
bread crumbs and set aside.
1/4 lb Tocino (bacon) cut 1/4" cubes
1 x Egg plus
2 x Eggs beaten
1/2 tsp Nutmeg
1 tbl Sweet paprika
2 tbl Orange zest
Salt to taste
Freshly-ground black pepper to taste
1/4 cup Flour
1 cup Dried bread crumbs
8 tbl Extra-virgin olive oil divided
4 x Garlic cloves thinly sliced
2 lrg Tomatoes peeled, seeded,and chopped
1 tbl Hot paprika
1/2 cup Dry sherry
• In a 12- to 14-inch saute pan, heat 6 tablespoons of the oil until smoking. Saute 6 meatballs at a time until dark golden brown and then remove. Repeat with remaining meatballs and remove from pan. Add garlic to pan with remaining tablespoons oil and cook until light golden brown, about 2 to 5
minutes. Add tomatoes, hot paprika and sherry and bring to a boil. Place meatballs into sauce, lower heat and simmer about 20 minutes. Serve either warm or at room temperature.
• This recipe yields 4 servings.
Alessia's Favorite Mushroom Sauce
Yield > 3
Keys : Main Dish Mushrooms Pasta Italian Italy European
Mediterranean
Ingredients :
3/4 oz Dried porcini mushrooms
2 cup Water
2 tbl Butter - (to 3 tbspns)
1 tbl Finely-minced shallots
Method :
• Soak dried porcini in water for two hours at least or for as long as possible. When porcini are soft, drain, reserving liquid, and finely mince the porcini; reserve until later.
• Heat the butter in a 12-inch skillet. Add the shallots and saute for a few minutes or until tender. Add the sliced mushrooms and saute another minute or so or until they begin to wilt. Add minced drained porcini mushrooms and reserved liquid and reduce until the mushrooms have almost entirely
1 pkt Domestic mushrooms - (10 oz) caps sliced finely
1/2 cup Heavy cream
12 oz Fedelini
Salt to taste
Freshly-ground black pepper to taste
Shaved Parmesan cheese for garnish
absorbed the porcini liquid. Add the heavy cream and reduce slightly. Season to taste with salt and pepper.
• Portion out the cooked fedelini and spoon sauce over the top. Garnish with shavings of Parmesan cheese.
• This recipe yields 3 servings.
Alfredo's Noodles
Yield > 4
Keys : Pasta Pizza Italian Italy European Mediterranean
Ingredients :
1 lb fettuccine
1/4 tsp oregano
1 1/2 cup sliced mushrooms
1/2 tsp garlic powder
1/2 cup butter
1/2 cup light cream
1/4 tsp salt
Method :
• Melt butter in a small saucepan. Add mushrooms, salt, pepper, oregano, and garlic. Saute for five minutes. Add cream and cook for two minutes, stirring occasionally. Drain fettuccine and place in a warm bowl. Add hot sauce and both cheeses and toss gently.
1/4 tsp pepper