Amaretto Cookies
Yield > 36
Keys : Cookies Alcoholic Italian Italy European Mediterranean
Ingredients :
1/2 cup Butter
2 tbl Molasses
2 x Eggs
1 cup Almonds, ground toasted
1/2 tsp Lemon rind grated
1 tsp Almond extract
1/2 cup Amaretto liqueur
2 cup Pastry flour, whole wheat
Method :
• Cream together butter and molasses. Add eggs, ground almonds, lemon rind and almond extract; mix well. Stir in Amaretto alternately with flour. Drop by teaspoonsful onto unoiled cookie sheets. Bake at 350 degrees for 12-15 minutes.
Cookies will be golden brown when done.


Amaretto Cream Filled Cake
Yield > 6
Keys : Alcoholic Italian Italy European Mediterranean
Ingredients :
1 x sponge cake
1/2 cup hazelnuts
1/4 cup amaretto
1/4 cup light rum
1 1/3 cup whipping cream
1/3 cup powdered sugar
1/3 cup almonds, blanched,chopped, toasted
1 oz unsweetened chocolate, grated
Method :
• Bake hazelnuts in ungreased baking pan at 400F for 5 minutes or until skins begin to crack. Wrap hazelnuts in clean towel. Let stand 2 minutes. Rub hazelnuts in towel to remove skins. Chop hazelnuts. Return to baking pan. Bake about 8 minutes until golden. 


Amaretto Cream Filled Cake (Zuccotto Ripieno)
Yield > 6 servings
Keys : Nuts Alcoholic Cakes Desserts Frostings Italian Italy European Mediterranean
Ingredients :
1 x Sponge Cake
1/2 cup Hazelnuts
1/4 cup Amaretto
1/4 cup Light rum
1 1/3 cup Whipping cream
1/3 cup Powdered sugar
1/3 cup Almonds, blanched, chopped, toasted
1 oz Unsweetened chocolate,grated
Method :
• Bake hazelnuts in ungreased baking pan at 400 for 5 minutes or until skins begin to crack. Wrap hazelnuts in clean towel. Let stand 2 minutes. Rub hazelnuts in towel to remove skins. Chop hazelnuts. Return to baking pan. Bake about 8 minutes until golden brown, stirring occasionally. Cool. Cut 4-
inch circle from cake. Cut remaining cake into 1-inch pieces. Mix together amaretto and rum and sprinkle over cake. Line large bowl with waxed paper. Butter waxed paper. Place cake circle on bottom of bowl. Line side of bowl with three-fourths of the cake pieces. Beat together whipping cream and powdered sugar in chilled medium bowl until stiff. Fold in hazelnuts, almonds and chocolate. Spoon filling into cake-lined bowl.
Place remaining cake pieces on filling. Cover and refrigerate 2 hours. Invert onto serving plate. Remove bowl and waxed paper. Sprinkle with additional grated chocolate if desired.

Amaretto Hazelnut Macaroon Cheesecake
Yield > 1
Keys : Alcoholic Nuts Pie Italian Italy European Mediterranean
Ingredients :
HAZELNUT CRUST
1 cup hazelnuts, roast 10 min at 350
3 x egg whites
2 tsp vanilla
2 cup powdered sugar
1/2 cup sugar
1/8 tsp salt
FILLING
1/2 cup amaretto
3 tsp gelatin, unflavored
2 tsp vanilla
1 1/2 lb cream cheese
3/4 cup sugar
2 tbl lemon juice
1 tsp lemon zest
2 cup cream
Method :
• Hazelnut macaroon: heat oven to 350. grease 10 inch spring form pan. line with parchment (DO NOT USE WAX PAPER AS IT STICKS HORRIBLY !). grease parchment.
• line a cookie sheet with greased parchment
• whisk together eggs and vanilla. remove as much skin from the hazelnuts as is convenient. chop the nuts in a food processor with one cup of the powdered sugar for 30 sec. add both powdered and regular sugar. pulse a few times to combine. with processor running, pour in egg mixture. process
for 15 sec until smooth
• reserve 1/2 - 1/3 cup batter. pour remaining into spring form, smooth with spatula. pour reserved batter onto cookie sheet, spread in a 7-8 inch disk
• bake crust 25-30 minutes, disk 20-25 minutes cool on wire rack
• chop op the disk into 1/8 inch pieces and soak in 1/4 amaretto (DO NOT SOAK FOR MORE THAN 15 MIN OR THEY GET SOGGY !)
• carefully remove crust (VERY CAREFULLY). replace bottom of spring form with foil wrapped cardboard circle.
replace crust
• amaretto cheesecake filling: sprinkle gelatin over 1/4 cp amaretto, let stand 5 minutes heat in sauce pan with hot (not boiling) water stirring for 4 minutes. leave in hot water to stay warm
• beat cream cheese in mixer for 1 minutes add lemon juice and zest, mix. beat cream to soft peaks. fold 1/3 cream into cream cheese. fold in remaining whipped cream. fold in soaked macaroon disk bits
• scrape into prepared pan, cover with plastic wrap.
refrigerate at least 3 hrs.
• (preferably overnight)


Amaretto Peach Cheesecake
Yield > 10
Keys : Cakes Desserts Alcoholic Fruit Pie Italian Italy European Mediterranean
Ingredients :
3 tsp Margarine
1/3 cup Sugar
1 x Large Egg
3/4 cup Unbleached All-purpose Flour
24 oz Cream Cheese, Softened
3/4 cup Sugar
3 tsp Unbleached All-purpose Flour
3 x Large Eggs
16 oz Canned Peach Halves *
1/4 cup Almond Flavored Liqueur
Method :
• * Peach halves should be drained, and then pureed.
• Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450 degrees F., 10 minutes.
• Combine cream cheese, sugar and flour; mixing at
medium speed on electric mixer until well blended.
• Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes.
• Reduce oven temperature to 250 degrees F.; continue baking 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional peach slices and sliced almonds, if desired.


Amaretto White Italian
Yield > 1
Keys : Alcoholic Drinks Beverages Italian Italy European Mediterranean
Ingredients :
1 oz Vodka
1 oz Amaretto fill cream
Method :
• Ice // rocks or blended // frozen
• (add 2 scoop ice cream or mix)


Amaretto Zabaglione
Yield > 4 people
Keys : Desserts Alcoholic Hot Sauce Party Italian Dessert Italian Italy European Mediterranean
Ingredients :
5 x egg yolks
1/4 cup sugar (caster)
1/4 cup Amaretto (or white wine)
1 cup cream
ALMOND PRALINE:
1/2 cup sugar (caster)
1/2 cup almonds, unsalted
Method :
• *Almond praline:
In a very clean saucepan, heat sugar and almonds until sugar begins to turn golden brown. Remove from heat and pour onto a lightly greased tray; cool. Crush or process into coarse pieces
and set aside.
• Combine egg yolks and sugar in a heatproof bowl and beat until creamed. Add amaretto, place over a pan of simmering water and whisk vigorously until mixture is thick and creamy. A balloon whisk is best for this. Remove from heat and allow to cool to room temperature.
• Whip cream until soft peaks form. Fold into egg mixture with half the crushed almond praline.
• Pour over poached peaches or pears and sprinkle with remaining toffee.
• A traditional Italian dessert cream that's great poured over fresh or poached fruit.


Amatriciana Sauce
Yield > 6
Keys : Sauce Italian Italy European Mediterranean
Ingredients :
1/3 cup olive oil
4 x onions, coarsely chopped
8 oz Canadian bacon, sliced, cut into 3/4" square
OR sliced smoked ham
4 x cloves garlic, crushed
2 can , large plum tomatoes , in juice, 35 oz. each can
(4 cups tomatoes)
2 tsp sugar
3/4 cup dry red wine salt and freshly ground black
pepper, to taste
Method :
• Heat oil in a medium size heavy saucepan over mediumhigh heat. Add the onions, and sauteefor 10 minutes. Stir in the bacon and garlic, and sauteefor 5 minutes more. Stir in the tomatoes, sugar and wine. Season to taste with salt and pepper. Simmer, uncovered, for 45 minutes, stirring occasionally.


Amazing Low-Fat Cannoli
Yield > 1
Keys : Desserts Italian Italy European Mediterranean
Ingredients :
FOR THE FILLING
2 pt no-fat or low-fat ricotta cheese
6 tbl sugar or to taste
1 tsp rosewater
1/2 tsp vanilla extract
1 tsp cornstarch dissolved in
1 tsp water
1 tbl melted butter or canola oil (or more spray oil)
1 tbl chopped toasted pistachio nuts
TO FINISH THE CANNOLI
Spray oil as needed
12 x four-inch wonton wrappers
Method :
• The night before, place the ricotta in a yogurt strainer or cheesecloth or paper-towel-lined strainer over a bowl. Drain overnight in the refrigerator. Discard the whey.
• Preheat oven to 400 degrees. Lightly spray 12 cannoli tubes with spray oil. Starting with the corner of one wonton wrapper in the center, roll the wrapper around the tube. Glue the opposite corner to the tube with a dab of cornstarch paste.
Brush the outside of the cannoli with melted butter or oil, or spray with more oil. Roll up all the wrappers the same way.
Bake the cannoli until golden brown and crisp, about 4 to 6 minutes. Let cool slightly, then slide the pastry shells off the tubes. Let the shells cool to room temperature on a wire rack.
• Finish the filling: In a large bowl, combine the drained ricotta, sugar, rosewater, and vanilla and whisk to mix. Correct the sweetness, adding sugar or rosewater to taste. Transfer the filling to a piping bag fitted with a 1/2-inch star tip. The recipe can be prepared several hours ahead to this stage.
Store the shells in an airtight container. Store the filling in the refrigerator, up to 24 hours.
• Just before serving, pipe the ricotta mixture into the pastry shells, a little into each end. As you withdraw the piping tube, make a rosette at each end. Sprinkle the ends with chopped pistachios and serve at once.
• This recipe yields 12 cannoli.
• Comments: There is a secret to this lowfat version of the popular Sicilian dessert: The pastry tubes are made with Chinese wonton wrappers, which are baked instead of fried.
The recipe is extremely easy to make, but you must start the night before to drain the cheese.
• Yield: 12 cannoli

American Lasagna (Usda)
Yield > 24
Keys : Pasta Freezes Italian Italy European Mediterranean Usa American States North American
Ingredients :
2 1/4 lb lean ground beef
1/3 cup instant minced onion
3/4 tsp garlic powder
4 tsp salt
3/8 tsp red pepper, crushed
1 tbl oregano
3 tbl parsley flakes
18 oz tomato paste, 3 (6-oz) cans
24 oz tomato sauce, 3 (8-oz) cans
2 1/4 cup hot water
3 lrg eggs, beaten
3 lb cream style cottage cheese
1 lb lasagna noodles, cooked,(18 noodles)
12 oz processed cheddar cheese, shredded
3/4 cup parmesan cheese
Method :
• Line four 8x8-inch baking pans with heat-resistant
freezer wrap. Allow enough extra wrap to fold over top. Use one pan for each six servings or one-fourth of the recipe. Do not line pans for food to be served without freezing.
• Crumble beef; cook until lightly browned. Stir in onion. Cook until onion is tender. Drain off fat. Stir in seasonings, tomato paste, tomato sauce, and water. Simmer for 5 minutes, stirring occasionally. In another bowl, blend eggs with cottage cheese.
• In each pan, spread a layer of meat mixture (about 3/4 cup). Add a layer each of noodles (2 1/4), meat mixture (about 3/4 cup), cottage cheese mixture
• (about 3/4 cup), processed cheese (1/3 cup), and
parmesan cheese (1 1/2 tablespoons). Repeat layers until all ingredients are used. Pack food tightly to avoid air pockets.
• TO SERVE WITHOUT FREEZING Preheat oven to 400F. (hot). Bake 30 minutes or until sauce bubbles at edges.
• TO FREEZE Cool for 30 minutes at room temperature. Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top
and seal with freezer tape. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months). Freeze for 10-12 hours before removing packages from the pans.
• TO HEAT FROZEN FOOD Preheat oven to 400F. (hot). Remove freezer wrap. Place food in baking pan. Bake 1 1/4 hours or until sauce bubbles at edges and center is hot.
• VARIATION Italian Lasagna - Use ricotta cheese in place of cottage cheese and mozzarella cheese in place of processed cheddar cheese.


Amore-the Italiano Love Cake
Yield > 1 Servings
Keys :
Ingredients :
CAKE
1 1/4 cup Powdered sugar, sifted
1 cup Cake flour
15 lrg Egg whites, (1 1/2 cups)
1 1/2 tsp Cream of tartar
1 1/2 tsp Vanilla extract
1/4 tsp Almond extract
1/4 tsp Salt
1 cup Granulated sugar
FILLING AND TOPPING
1/2 cup Amaretto
1 pt Pistachio ice cream, softened
1 pt Chocolate ice cream, softened
2 cup Heavy cream
1 cup (6 oz.) semisweet
chocolate chips for garnish
Method :
• 1. Position a rack in the center of the oven and preheat the oven to 375 F.
• 2. To make the cake, combine the powdered sugar and cake flour.
• 3. In a large bowl, using an electric mixer on high speed, beat the egg whites, cream of tartar, vanilla extract, almond extract, and salt until well mixed and soft peaks form. Beat in the sugar, a little at a time , and beat until stiff but not dry.
With a rubber spatula, fold in the dry ingredients until the flour is just incorporated. Pour the mixture into an ungreased 10-inch tube pan, shaking the pan lightly.
• 4. Bake for 30 to 35 minutes, or until the top springs back when touched and is golden brown. Invert the pan onto a bottle or funnel and cool completely.
• 5. To assemble, using a serrated knife, cut the cake into three layers.
• Sprinkle each layer with some of the amaretto. Place one layer on a serving plate. Spread the pistachio ice cream on the bottom layer and top with the second layer. Spread the chocolate ice cream on the second layer and top with the third
layer. Freeze the cake for 20 to 30 minutes, or until set.
• 6. Meanwhile, to make the topping, in a chilled bowl, using an electric mixer on medium speed, beat the heavy cream and the remaining amaretto until it forms soft peaks. Spread on the top and sides of the cake. Return to the freezer.
• 7. Meanwhile, in a small saucepan, over low heat, melt the chocolate chips, stirring until smooth.. Line a baking sheet with aluminum foil. Pour the melted chocolate onto the prepared pan, spreading it 1/4 inch thick. Let chocolate set for 15 minutes. Using an oiled heart shaped cookie cutter, cut out hearts. Place them on top of the cake. Keep cake in the freezer until ready to serve.
• My notes: This was absolutely wonderful, however next time I am going to start with a boxed angel food cake mix.
Also I had to let the chocolate set more than 15 minutes before I could cut it, I guess my house was too warm. and now that soda pop no longer comes in bottles and funnels are mostly plastice, I had a very hard time finding somewhere to invert the cake, finally I just used the full amaretto bottle. The
source for this recipe is: 1001* Chocolate Treats by Gregg R. Gillespie


Amy's Crusty Italian Loaf pt 1
Yield > 3 Servings
Keys : Breads Italian Italy European Mediterranean Italian
Ingredients :
1/4 cup Very warm water, (105 to 115 degrees)
3/4 tsp Active dry yeast
1 cup Cool water, ( 75 degrees)
1 1/2 cup Sponge Starter, recipe follows
3 1/2 cup Unbleached allpurpose flour
1 tbl Plus 1 teaspoon Kosher salt
Method :
• Combine the warm water and yeast in a large bowl and stir with a fork to dissolve the yeast. Let stand for 3 minutes.
• Add the cool water and sponge starter to the yeast
mixture and mix with your fingers for about 2 minutes, breaking up the sponge. The mixture should look milky and slightly foamy.
• Add the flour and salt and mix with your fingers to
incorporate the flour, scraping the sides of the bowl and folding the ingredients together until the dough gathers into a mass. It will be wet and sticky, with long strands of dough hanging from your fingers. If the dough is not sticky, add 1 tablespoon
of water.
• Move the dough to a lightly floured surface and knead for about 5 minutes, until it becomes supple and fairly smooth. This is a sticky, wet dough; don't be tempted to add more flour to the work surface. Just dust lightly and use a dough scraper as necessary to loosen the dough from the table during
kneading. Allow the dough to rest for 15 minutes, covered with oiled plastic wrap. (This rest period is the autolyse.)
• Knead the dough 3 to 5 minutes, until it is stretchy and smooth, yet still slightly sticky. Shape the dough into a loose ball, place it in a lightly oiled bowl, and turn the dough in the bowl to coat with oil. Cover the bowl tightly with plastic wrap and let the dough rise at room temperature (75 to 77 degrees) for about 1 hour, or until the dough looks slightly puffy but has not doubled.
• Place the dough in the refrigerator for at least 8 hours, or preferably, overnight to let it relax, develop flavor, and become more manageable.
• Take the dough from the refrigerator and let it sit at room temperature for 1 to 2 hours, until it begins to warm up and starts to rise.
• Flour a work surface well and gently dump the dough onto it. Divide the dough into three equal pieces, about 13 ounces each. Gently flatten one piece, pressing out some of the air bubbles, and stretch it into a rectangle. Fold the top third down and the bottom third up as if you were folding a
business letter. Now form the loaf into a short baguette by rolling the dough over from left to right and sealing the seam with the heel of your palm. Fold the dough over about 1/ 3 of the way each time, seal the length of the loaf, then repeat. You
want to gently draw the skin tight over the surface of the loaf while leaving some air bubbles in the dough.
• Seal the seam, being careful not to tear the skin of the dough or deflate its airy structure. Do not elongate. These loaves are about 10 inches long.
• Cover an area on the work surface with a thick layer of flour and place the loaf, seam side down, on the flour. Repeat with remaining pieces of dough.
• The loaves will be loose and slightly irregular in shape. Leave plenty of space between the loavesthey will spread as they rise. Cover the loaves with well oiled plastic and let them rise for 1 to 2 hours, until bubbly and loose.
• Thirty minutes before baking, preheat the oven to 475 degrees. Place a baking stone in the oven to preheat and position an oven rack just below the stone.
• Sprinkle a peel very generously with cornmeal. Line an upside down baking sheet with parchment paper and sprinkle very generously with cornmeal. Lift one loaf, flip it over so the floured side is on top, and gently tug on the ends to stretch the loaf to the full length of the peel, or about 14 inches on a
pan. Repeat with the remaining loaves, placing 2 on the peel and 1 on the pan. Dimple each loaf with your finger in about 6 places, but don't deflate them too much. Be sure the loaves are loosened
• continued in part 2


Amy's Crusty Italian Loaf pt 2
Yield > 3 Servings
Keys : Breads Italian Italy European Mediterranean Italian
Ingredients :
See part 1
Method :
• From the peel, then carefully slide them onto the baking stone. Place the pan of bread on the rack
below the stone. Using a plant sprayer, quickly mist the loaves with water 8 to 10 times, then quickly shut oven door. Mist the loaves again after 1 minute. Then mist again 1 minute later.
• Bake for about 10 minutes, then reduce the temperature to 450 degrees and bake 15 minutes longer or until the loaves sound slightly hollow when tapped on the bottom and the crust is a medium to dark brown.
(If the crust is not brown enough, the loaves will soften as they cool.) Transfer the bread to a rack to cool for at least 30 minutes before serving.


Amy Scherber's Crusty Italian Loaf
Yield > 3 Loaves
Keys : Breads Italian Italy European Mediterranean
Ingredients :
3/4 tsp Active dry yeast
1/4 cup (2 ounces) very warm
Water(105 to 115 degrees F)
1 cup (8 ounces)cool water ( 75 Degrees F)
1 1/2 cup (12 ounces) Sponge Starter (recipe follows)
3 1/2 cup (16 ounces) unbleached All-purpose flour
1 tbl Plus 1 teaspoon Kosher salt
Method :
• A sponge starter bread
• Combine the warm water and yeast in a large bowl and stir with a fork to dissolve the yeast. Let stand for 3 minutes.
• Add the cool water and sponge to the yeast mixture and mix with your fingers for about 2 minutes, breaking up the sponge. The mixture should look milky and slightly foamy. Add
the flour and salt and mix with your fingers to incorporate the flour, scraping the sides of the bowl and folding the ingredients together until the dough gathers into a mass. It will be wet and sticky, with long strands of dough hanging from your fingers. If
the dough is not sticky, add 1 tablespoon of water.
• Move the dough to a lightly floured surface and knead for about 5 minutes, until it becomes supple and fairly smooth.
This is a sticky, wet dough; don't be tempted to add more flour to the work surface. Just dust lightly and use a dough scraper as necessary to loosen the dough from the table during kneading. Allow the dough to rest for 15 minutes, covered with oiled plastic wrap. (This rest period is the autolyse.)
• Knead the dough 3 to 5 minutes, until it is stretchy and smooth, yet still slightly sticky. Shape the dough into a loose ball, place it in a lightly oiled bowl, and turn the dough in the bowl to coat with oil. Cover the bowl tightly with plastic wrap and let the dough rise at room temperature (75 to 77 degrees F) for about 1 hour, or until the dough looks slightly puffy but has not doubled.
• Place the dough in the refrigerator for at least 8 hours, or preferably, overnight to let it relax, develop flavor, and become more manageable.
• Take the dough from the refrigerator and let it sit at room temperature for 1 to 2 hours, until it begins to warm up and starts to rise.
• Flour a work surface well and gently dump the dough onto it. Divide the dough into three equal pieces, about 13 ounces each. Gently flatten one piece, pressing out some of the air bubbles, and stretch it into a rectangle. Fold the top third down and the bottom third up as if you were folding a
business letter. Now form the loaf into a short baguette by rolling the dough over from left to right and sealing the seam with the heel of your palm. Fold the dough over about 1/ 3 of the way each time, seal the length of the loaf, then repeat. You
want to gently draw the skin tight over the surface of the loaf while leaving some air bubbles in the dough. Seal the seam, being careful not to tear the skin of the dough or deflate its airy structure. Do not elongate. These loaves are about 10 inches long. Cover an area on the work surface with a thick
layer of flour and place the loaf, seam side down, on the flour. Repeat with remaining pieces of dough. The loaves will be loose and slightly irregular in shape.
• Leave plenty of space between the loaves they will
spread as they rise.
• Cover the loaves with well oiled plastic and let them rise for 1 2 hours, until bubbly and loose.
• Thirty minutes before baking, preheat the oven to 475 degrees F. Place a baking stone in the oven to preheat and position an oven rack just below the stone.
• Sprinkle a peel very generously with cornmeal. Line an upside-down baking sheet with parchment paper and sprinkle very generously with cornmeal. Lift one loaf, flip it over so the floured side is on top, and gently tug on the ends to stretch the loaf to the full length of the peel, or about 14 inches on a
pan. Repeat with the remaining loaves, placing 2 on the peel and 1 on the pan. Dimple each loaf with your finger in about 6 places, but don't deflate them too much. Be sure the loaves are loosened from the peel, then carefully slide them onto the baking stone. Place the pan of bread on the rack below the
stone. Using a plant sprayer, quickly mist the loaves with water 8 to 10 times, then quickly shut oven door. Mist the loaves again after 1 minute. Then mist again 1 minute later.
• Bake for about 10 minutes, then reduce the temperature to 450 degrees and bake 15 minutes longer or until the loaves sound slightly hollow when tapped on the bottom and the crust is a medium to dark brown. (If the crust is not brown enough, the loaves will soften as they cool.) Transfer the bread to a rack to cool for at least 30 minutes before serving. BAKERS'


An Authentic Central Italian Cacciatore
Yield > 4

Keys : Italian Italy European Mediterranean
Ingredients :
1 1/2 kg jointed poultry, rabbit or any game
2 tbl oil
1 lrg onion, finely chopped
1 x clove of garlic
1/2 cup dry white wine
1 tbl fresh basil
1 tsp sugar
1 1/2 tbl white wine vinegar
1 can peeled plum tomatoes, sieved
3 x anchovy fillets
60 gm whole black olives (pitted if preferred)
1 tbl fresh Italian parsley, chopped
Method :
• Fry the meat in the oil until golden all over, and place the fried meat in an ovenproof dish. Pour off most of the pan juices, leaving a tablespoon or so. Add the finely-chopped onion and crushed garlic and cook gently until onion is transparent. Add the wine and the vinegar and boil to reduce by half. Add the sieved tomatoes, basil and sugar and cook a
minute. Pour tomato mixture over meat and put into a moderate oven for an hour.
• Meanwhile, soak the anchovy fillets five minutes and drain. Remove meat from oven after cooking, and remove meat joints to the serving dish. Pour tomato mixture into saucepan, boil and add chopped anchovy and olives, plus chopped Italian parsley. Pour sauce over meat joints, then serve with chunks of bread. 


An Italian Bouillabaisse
Yield > 1
Keys : Italian Italy European Mediterranean
Ingredients :
The Broth:
1/2 cup chopped fresh fennel weed
1/4 cup yellow cornmeal
1 x 8oz bottle (1 cup) clam juice
1 med (3/4 cup) yellow onion - chopped
1 x bulb fresh fennel - sliced
1/4in thick and separated into rings
2 x bay leaves
1 x 6oz. can tomato paste
1 tbl dried basil leaves
2 x 14oz. cans of chicken broth
1 x 28oz. can Italian-stlye tomatoes - cut up
1/2 tsp salt and course ground pepper
2 x or 3 hot red peppers - chopped fine
2 x or 3 pinches red pepper flakes
5 x or 6 clv garlic - chopped fine
2 tbl red wine vinegar
2 tbl olive oil
1 qt Bold Tomato Sauce or substitute 1 jar Ragu Hearty Parmesan Sauce
Seafood:
1 lb fresh raw shrimp - cleaned and deveined
1 lb swordfish steaks - cut into
1-1/2in. pieces
1 lb red snapper fillets - cut as above
1 lb mussels - in shell and scrubbed
2 x 8oz lobster tails - shelled & cut into 1in. pieces
Method :
• In a Dutch oven or stock pot, heat the olive oil over medium heat. Fry the garlic until just light brown. Add the onions cook several minutes. Add the remaining ingredients and continue to cook over medium heat, stirring occasionally, until slightly thickened and the flavors are blended (approx. 1
hour 15 to 30 minutes)
• Meanwhile prepare the seafood leaving tails on shrimp.  Srcub the mussels removing the beard and remove lobster shell. Add swordfish, redsnapper, lobster and mussels to broth.
Continue cooking, stirring occasionally, until fish flakes with a fork and mussels open (10 to 15 minutes). Stir in the shrimp.
Continue cooking until shrimp turn pink. Remove bay leaves and discard any mussels that do not open. Add red pepper flakes as desired to spicen the mixture Spoon over your favorite pasta (Angel Hair) or just eat it out of a bowl as the soup dejour.
• Will feed 10 very hungry fishermen as the soup dejour only. Nutritional Facts
( 1 serving)

An Italian Snack
Yield > 4
Keys : Italian Italy European Mediterranean
Ingredients :
4 slc really good bread, sliced thick
1 1/2 oz dark chocolate
Method :
• Preheat a toaster oven or a regular oven to 450F. Make two sandwiches1/4 arrange half of the
chocolate on one slice of the bread, and place another slice of bread on top. Repeat for the second sandwich.
• Place the sandwiches on a cookie sheet and let them toast in the oven for 5 minutes on each side.
• Remove them from the oven, slice in half, and let them cool for a couple of minutes (otherwise you'll
scorch your tongue) before eating them.


Anchovies in Green Sauce (Acciughe in Salsa Verde)
Yield > 6
Keys : Fish Italian Italy European Mediterranean
Ingredients :
300 gm anchovy fillets cleaned weight
200 gm freshly copped fresh parsley
2 whl chillies finely chopped
2 clv garlic finely chopped
1 tbl capers finely chopped
4 sm gherkins finely chopped sufficient olive oil for
covering
Method :
• Fillet the anchovies if necessary.
• Combine the parsley chillies garlic capers and gherkins with the olive oil.
• Take a china bowl and build alternate layers of anchovies and the green herb sauce until it is all used up.
• Chill until required.
• If the oil congeals in the fridge dont worry as it will melt again once the dish is taken out
• A typical Piemontese speciality which is delicious either as part of an antipasto or as a snack for when you feel a little peckish. It requires a little work filleting saited anchovies to get the best taste so it is better to prepare enough to enjoy for some time. Of course you can use tinned fillets of anchovies in
oil. In this case it tates only a minute to make as much as you want.
• To make it even quicker to prepare simply place all the ingredients in a liquidizer and blend until smooth.
• This makes a a creamy consistency but I prefer the
mixture of the method above.
• In either case it is delicious but always serve it with pleny of fresh bread to dilute the saltiness.
• Serves 6


Anchovies (or Sardines or Mackerel)
Fried Genovese Style
Yield > 4
Keys : Appetizers Fish Ocean Seafood Italian Italy European Mediterranean
Ingredients :
3 qt Virgin olive oil
1 1/2 lb Fresh anchovies
(or sardines or mackerel)
3 x Eggs
3 x Garlic cloves very finely chopped
1/4 cup Finely-chopped Italian parsley
4 cup Fresh bread crumbs very finely chopped
Salt to taste
Freshly-ground black pepper to taste
2 x Lemons in wedges
Method :
• Heat oil to 375 degrees and maintain heat. Scale and gut anchovies, leaving heads and tails intact (or have your fish monger do this for you).
• In a large mixing bowl, mix eggs, garlic and parsley until well blended. Dip fish 3 or 4 at a time into egg mixture and then into bread crumbs. Shake well to remove excess eggcrumb coating and fry fish 3 to 4 at a time until crisp and golden brown, about 1 to 2 minutes. Remove and drain on a paper towel.
• Serve immediately with salt, pepper and lemon wedges.
• This recipe yields 4 servings as antipasto.