Anchovy Sauce
Yield > 1
Keys : Fish Italian Italy European Mediterranean
Ingredients :
1/4 x ciabatta loaf
6 x salted anchovy fillets prepared (qv) and finely
chopped
3 tbl finely chopped flat leaf parsley
1 tbl salted capers prepared (qv) and finely chopped
1 clv garlic peeled and crushed
2 x hard boiled egg yolks
1 tbl white wine vinegar
2 tbl extra virgin olive oil
1/4 tsp freshly ground black pepper
Method :
• Soak the bread in 1/2 cup water then squeeze out the liquid.
• Mix the bread with the anchovies parsley capers garlic and elg yolks using a fork.
• Add the vinegar oil and pepper.
 
Anchovy Zuppetta, Rowboat Style
Yield > 4
Keys : Fish Ocean Main Dish Seafood Italian Italy European Mediterranean
Ingredients :
4 tbl Extra-virgin olive oil
4 x Jalapenos seeded, chopped fine
2 tbl Sliced almonds
1/2 med Red onion finely chopped
1 cup Dry white wine
1 cup Basic Tomato Sauce see *
Note
1 lb Anchovies or sardines cleaned, gutted
2 x Scallions thinly sliced
10 x Basil leaves cut chiffonade
10 x Mint leaves cut chiffonade
Grilled bread slices
Method :
• In a 12- to 14-inch saute pan, heat oil until smoking. Add jalapenos, almonds and onions and cook until softened and lightly browned, about 2 to 3 minutes. Add white wine and tomato sauce and bring to a boil. Add anchovies and return to boil. Lower heat to simmer and cook through, about 8 to 10 minutes. Pour into warm bowl, sprinkle with scallions, basil and mint and serve with grilled bread drizzled with good oil.
• This recipe yields 4 servings.


Ancini Di Pepe
Yield > 1
Keys : Desserts Pasta Italian Italy European Mediterranean
Ingredients :
3/4 cup ancini di pepe macaroni,cooked, drained and rinsed
1 x 20 oz. can crushed pineapple
1 lrg can mandarin oranges, (13-16 oz?)
3/4 cup sugar
2 tbl n flour
2 x eggs
1/4 tsp salt
1 sm cont cool whip
Method :
• Cook juice from crushed pineapple and mandarin oranges with sugar, flour, eggs, and salt until thick. Pour over macaroni and fruit mixture. Cool 4 hours or overnight. Add 1 small container of cool whip. Mix well and refrigerate Andrea's Baked Ziti
Yield > 6 Servings
Keys : Main Dish Italian Italy European Mediterranean
Ingredients :
1 lb Ziti, cooked
1 lb Hamburger, cooked
1 x 15 oz pk ricotta cheese
1/4 cup Parsley
1/2 cup Parmesan cheese
1 x Egg
2 cup Shredded mozzarella cheese
3 cup Sauce of your choice
Method :
• Mix ricotta cheese, egg, parsley and parmesan cheese together.
• Careful- ly mix hamburger with this mixture. Add ziti. Mix in 3/4 of the sauce of your choice. Spread in a pan. Put the rest of the sauce on top. Sprinkle mozarella cheese on top.
Bake at 350F for 30-35 minutes.


Andy's Chunky Veggie Pasta Sauce
Yield > 4
Keys : Sauces Pastas Beef Meats Italian Italy European Mediterranean
Ingredients :
1/2 lb lean ground beef
1 med yellow onion, chopped
1 x 15 oz can peeled tomatoes
or
3 med fresh peeled plus
1/2 cup water
1/2 med bell pepper (any color),chopped
1/2 cup sliced mushrooms (canned is fine)
3 stalk celery, sliced
2 cl garlic, minced
1 tsp garlic powder
1 tsp oregano
1 tsp basil
1 tsp rosemary
1/2 tsp thyme
1 x dollop good olive oil
x-tra hot sauce to taste
fresh ground black pepper
grated parmesan
or
Romano cheese
Method :
• Brown the ground beef with the onions in a medium to large skillet (it should have a lid; alternatively, a large covered saucepan may be used). Drain the fat. Chop the tomatoes into
bite-size pieces (do not drain) and add to the beef. Add the mushrooms, celery, pepper and garlic. Add herbs, crushing first, making sure the rosemary needles are well broken-up.
Add a dollop (just enough for flavor) of olive oil, grind some pepper on top to taste. Finally, add the hot sauce to taste, remembering that the sauce simmers down and it will concentrate the hot stuff! Cook on medium heat for 5-10 minutes uncovered, then reduce heat, cover, and simmer for 15-20 minutes. Uncover, and reduce sauce until it is the
desired consistency. Serve over pasta with grated cheese and crusty bread. Heather

Andy's Italian Cheesecake
Yield > 1 Servings
Keys : Italian Italy European Mediterranean


Ingredients :
2 cup Sugar
6 lrg Eggs
1 lb Ricotta Cheese
1 lb Cream Cheese
1 tsp Vanilla Extract
Method :
• Separate eggs and beat whites stiff.
• In a large bowl, thoroughly mix all ingredients except the egg whites. Fold in the egg whites until just completely mixed.
• Butter and lightly flour a 9" spring pan. Pour in the entire mixture.
• Bake at 325 degrees F. for 1 hour - do not open oven door. Without opening oven door, turn off oven and let remain in oven for an additional hour.
• Remove from oven; the cheesecake should be lightly browned and should have several cracks in the center. The center will also be slightly lower than the edges. If you do choose to use a glaze, you will see that this cheesecake forms its own rim. If your oven runs hot or cold, change the temperature by + or - 25 degrees rather than changing the
cooking and idle time.
• Insert knife around sides of pan to insure easy removal of spring pan sides. Remove the spring pan sides and place cheesecake and bottom of spring pan on a plate to catch the liquid which will exude during the 3 hours the cheesecake is in the refrigerator. The longer the better in this case. Do not cover.
• This recipe takes about 5 1/2 hours from start to eating. (Much of it free time for other tasks). But it is definitely worth the effort. Enjoy!

Angel Hair Pasta and Stewed Tomatoes
Yield > 1
Keys : Pasta Italian Italy European Mediterranean
Ingredients :
1 box angel hair pasta
2 can stewed tomatoes juice from one lemon (small)
1 cup broccoli, chopped
3 x cloves garlic, chopped up fine
2 tsp fresh oregano
1 tsp basil
1 tsp thyme
Method :
• Cook pasta. Cook broccoli (steam or boil). Mix pasta, broccoli and rest of ingredients. Its that easy and tastes great! I'll be having it for lunch today.
 
Angel Hair Pasta with Cilantro
Yield > 4
Keys : Herbs Italian Italy European Mediterranean Cold Warm
Ingredients :
16 oz sun-dried tomatoes, drained of oil, coarsely
chopped 4 tbl oil in which they were packed
16 oz feta cheese, crumbled 2 bn fresh cilantro, coarsely chopped 8 oz angel hair pasta
Method :
• Combine first three ingredients and set aside.
• Cook pasta according to package directions and toss with the tomato, cilantro, cheese mixture. Serve warm or cold.
• Serves 4 as a main course or 8 as a side dish.
 
Angel Hair Pasta with Cilantro, Sun-Dried
Tomatoes and Feta
Yield > 4
Keys : Herbs Cheese Pasta Italian Italy European Mediterranean Cold Warm
Ingredients :
8 oz "bella" sun-dried tomatoes in oil,
coarsely chopped
2 tbl olive oil, from tomatoes
8 oz feta cheese, crumbled
1 bn fresh cilantro, coarsely chopped
4 oz angel hair pasta, cooked
Method :
• Combine first 3 ingredients and set aside. Cook pasta according to directions and toss with the tomatoes, cilantro and feta cheese. Serve warm or cold.

Angel Hair Pasta with Lemon and Garlic
Yield > 1
Keys : Citrus Italian Italy European Mediterranean
Ingredients :
INGREDIENTS
1 tsp olive oil from jar of sun-dry tomatoes
3 x garlic cloves, peeled and pulverized
1/2 cup dry white wine
1 3/8 cup freshly squeezed lemon juice
1/4 cup chopped sun-dry tomatoes, (the kind in oil)
8 oz angel harpist, cooked, kept warm
1/4 cup chopped fresh basil
2 tbl grated parmesan
freshly ground black pepper, to taste
Method :
• PREPARATION: Saute garlic in olive oil, but be careful not to burn it. Remove pan from heat to add wine. Return to heat and reduce by half. Stir in lemon juice and tomato. Toss with pasta, adding basil, parmesan and black pepper.
• Serve immediately.
• Serves 4.

Angel Hair Pasta with Lemon and Garlic-
Daley
Yield > 4
Keys : Pasta Vegetarian Low Calorie Fat Free Diet Citrus Garlic Italian Italy European Mediterranean
Ingredients :
1 tsp Olive oil
2 x cloves garlic peel & mince
1/2 cup Dry white wine
1/4 cup lemon juice fresh squeezed
1 cup Chopped tomato
4 oz angel hair pasta spinach
4 oz Angel hair pasta semolina
1/4 cup Chopped fresh basil
2 tbl Parmesan cheese freshly grated
Ground black pepper to taste
Method :
• Bring a large pot of water to a boil over high heat and maintain at a boil.
• Put the olive oil and garlic in a saute' pan and cook over medium heat just until the garlic begins to brown. Remove the saute' pan from the heat and pour in the wine. Return it to the heat. Cook for
another 1 to 2 minutes,
until the wine has been reduced by half. Stir in the lemon juice and tomato. Remove the pan from the heat.
• Place the pasta in the boiling water and cook to desired doneness, 30 seconds to 1 minute. Drain the pasta and put it into a warm serving bowl.
• Add the basil, Parmesan cheese, and black pepper, along with the tomato mixture. Toss and serve immediately.