Babka
Yield > 1
Keys : Breads Hand Made Holidays Gifts Italian Italy European Mediterranean
Ingredients :
8 x egg yolks
4 oz caster sugar
1 tsp dried yeast
1/4 pt milk (equiv US 5 fl oz)
vanilla to taste
1 lb strong white flour (bread flour)
saffron to taste
1/2 tsp salt
4 oz melted butter
Method :
• Beat the eggs and sugar over hot water until white and thick. Dissolve the yeast in some warm milk. Add the two mixtures with all the ingredients except the butter. Beat, pour in the butter and beat again. Fill a greased baking tin, traditionally a Turk's Head mold, to one-third. Cover and leave to rise. Bake in a medium oven for about 1 hour.
• NOTES:
Medium Oven 325F TO 350F (160C to 180C)
• Varieties of babka were also prepared for weddings.
• 1-Excerpt (p.365) from Lesley Chamberlain's THE FOOD AND COOKING OF
• NOTES : The Polish Easter and general festive cake has as its hallmark the use of saffron as the traditional spice. The recipe for it probably came to Poland from Italy in the sixteen century via queen Bona, as a transplant of the Milanese panettone. Since then much ritual has surrounded the baking
of this fragile masterpiece. Precious pastry cooks declared it needed to rest on an eiderdown before it went into the oven, after which baking took place in an atmosphere of maternity.
Men were forbittden to ender the kitchen and no one was allowed to speak above a whisper.


Baby Lima Beans or Broad Beans with
Italian Sausage
Yield > 5 Servings
Keys : Sauce Italian Italy European Mediterranean
Ingredients :
1/2 lb Italian bulk sausage,crumbled
1 x Onion, sliced
2 cup Water
1 lb Baby lima beans or broad beans
1/2 tsp Ground cumin seed
1 x Fresh hot red pepper, seeded
and chopped 
Salt
Freshly ground black pepper
Method :
• Place the sausage and onion in a heavy casserole or sauce pan and saute until light brown. Add the water and bring to the boil. Add the beans, cumin seed, and hot pepper and bring back to the boil. Cover, reduce heat and simmer 20 minutes. Season well with salt and pepper.
• Yield: 4 to 6 servings
Baby Octopus Spiedini with Beet Green
Salad
Yield > 4
Keys : Salads Dressings Seafood Italian Italy European Mediterranean
Ingredients :
2 lb Baby octopus - (abt 20 to 30 pieces)
1 x Orange juiced and zested
2 tbl Toasted almonds
5 tbl Extra-virgin olive oil divided
1 tbl Crushed red pepper flakes
4 x Bamboo skewers soaked in water
1/4 cup Fennel leaves roughly chopped
2 cup Baby beet tops washed, spun dry, and cut chiffonade
Sea salt to taste
Method :
• Preheat barbecue or grill.
• Place octopus in 4 quarts cool water and add 1 wine cork.
Bring to boil and lower heat to low boil. Cook 25 minutes until tender. Drain and rinse and allow to cool.
• In a mixing bowl, stir together orange zest, almonds, 2 tablespoons olive oil, crushed red pepper and fennel leaves.
Add cooled octopus and let stand 25 minutes until coals are hot and ready. Thread octopus evenly onto 4 skewers and place over coals. Cook until crispy and slightly charred, about 5 minutes per side.
• Meanwhile, toss beet greens with orange juice and
remaining oil and season with sea salt. Divide greens among 4 plates and place one speidino over each pile. Drizzle with remaining marinade and serve.
• This recipe yields 4 servings.


Baby Onions with Balsamic Sauce (Cipolline Al Balsamico)
Yield > 4
Keys : Italian Italy European Mediterranean
Ingredients :
225 gm baby onions peeled
3 tbl extra olive oil
1 tbl balsamic vinegar
2 tbl red wine
sea salt
Method :
• Blanch the onions in plenty of boiling salted water for 15 minutes.
• Drain well.
• Saute gently in the olive oil until golden brown.
• Add the vinegar red wine and salt to taste and cook briefly to allow the alcohol to evapourate.
• These cipolline with their sweet and sour taste are
delicious and can be served as part of an antipasto or to accompany hot and cold meat cubes.
• Serves 4


Baby Spinach, Pancetta and Mushroom
Salad
Yield > 1 servings
Keys : Job Italian Italy European Mediterranean
Ingredients :
1 lrg Pack baby spinach, (washed and dried)
6 slc Pancetta, up to 8
8 oz Button mushrooms
6 tbl Olive oil
2 tbl Balsamic vinegar
Method :
• Wash and dry the baby spinach if not ready prepared. Fry or grill the pancetta until crispy, and chop. Arrange spinach in bowls adding the pancetta and mushrooms.
• Dressing: mix together well and serve with the salad.


Bacala a La Catalana
Yield > 4
Keys : Fish Ocean Main Dish Salted Cod Seafood Italian Italy European Mediterranean
Ingredients :
4 tbl Currants
4 tbl Pine nuts
2 lb Salt cod fillets soaked for two days,
cut into 1" by 2" rectangles
4 tbl Extra-virgin olive oil
1 med Spanish onion cut 1/4" dice
4 x Garlic cloves thinly sliced
6 cup Spinach washed, dried, and stemmed
4 oz White wine
Method :
• The cod must soak for 2 days in water changed daily.
• Soak currants and pine nuts in 2 cups lukewarm water for one hour and then drain. Drain salted cod and then pat dry.
Heat oil in a 12-inch saute pan until smoking. Add cod pieces and cook until golden brown on 1 side. Turn cod pieces over and then add onion, garlic, pine nuts, and currants to the pan,
shaking it so that all the ingredients are in contact with the pan. Cook until cod is golden brown, about 6 to 7 more minutes. Remove cod to warm plate, add spinach, and season with salt and pepper. Place cod on top of spinach, add wine, cover, and cook for 8 more minutes, until the liquid evaporates
from the spinach. Serve immediately.
• This recipe yields 4 servings.
 

Bacala Ala Vizcaina

Yield > 4
Keys : Fish Ocean Main Dish Salted Cod Italian Italy European Mediterranean
Ingredients :
4 tbl Extra-virgin olive oil
2 x Spanish onions cut 1/2" slices
6 x Garlic cloves thinly sliced
8 x Ancho chilies or chilies choriceros stemmed, seeded, and cut into fine julienne
2 x Green apples peeled, seeded, cored, and cut into 1/2" dice
2 cup Chopped tomatoes with seeds and juice
1 slc Baguette - (1" thick)
Salt to taste
Freshly-ground black pepper to taste
2 lb Bacala (soaked 2 days) cut
2" cubes
1/4 cup Finely-chopped Italian
parsley
Method :
• Soak bacala for 48 hours in cool water, changing the water daily.
• Preheat oven to 400 degrees.
• Heat oil in a 12-inch saute pan until smoking. Add onions, garlic, chilies and apples and cook until soft and golden, about 8 to 10 minutes. Add tomatoes and bread and bring to a boil.
Season with salt and pepper and place in a blender and process until smooth. Place sauce in crockery pan. Place bacala pieces into sauce and place in oven. Cook 20 to 25 minutes.
Remove, check for seasoning, sprinkle with parsley and serve.
• This recipe yields 4 servings as main course.


Bacala Alla Vincentina
Yield > 4
Keys : Fish Ocean Main Dish Salted Cod Seafood Italian Italy European Mediterranean
Ingredients :
3 lb Bacala soaked 48 hours in four changes of water
4 tbl Virgin olive oil
4 tbl Butter
2 x Spanish onions chopped 1/2" dice
4 x Salted anchovies fillets removed,
and soaked in milk for 4 hours
1/2 tsp Cinnamon
1/2 cup Dry white wine
3 cup Milk more, if necessary
1/2 cup Finely-chopped Italian parsley
4 x servings Soft polenta
Method :
• Cut soaked bacala into 2-inch squares and check for any bones.
• In a 12-inch frying pan, heat olive oil and butter over medium heat. Add onions, anchovies and cinnamon and cook until onions are very soft but have not browned, 10 to 12 minutes. Add bacala pieces, wine and milk and bring to a boil.
Lower heat to simmer and cook 1 hour, adding more milk if mixture becomes dry. Add chopped parsley, check for seasoning and serve with soft polenta.
• This recipe yields 4 servings.
 

Baccala Alla Bolognes

Yield > 4 Servings
Keys : Main Dish Fish Italian Italy European Mediterranean
Ingredients :
1 3/4 lb Dried codfish
Flour, for dredging
4 tbl Butter
2 tbl Olive oil
1 x Clove garlic, minced
3 tbl Fresh parsley, minced
Salt and pepper to taste
1 x Lemon, juiced
Method :
• Put the cod in a deep dish, add cold water to cover, and let it soak for 2 days in the refrigerator in order for it to "plump" up and change the water several times. Rinse and dry the fish and cut it into 2-inch chunks. Dredge the fish in the flour, shaking off the excess. In a large skillet, heat 2 Tbl of the butter and the olive oil. Add the fish pieces and brown them well on all sides over medium-high heat. Sprinkle the fish with the minced garlic and parsley and stir the mixture gently.
Cut the remaining 2 Tbl butter into bits and add it to the pan. Sprinkle the fish with salt and pepper and pour over the lemon juice. 
Serve immediately.
 
Baccala Alla Vicentina (Vicenza-Style Cod)
Yield > 4
Keys : Fish Seafood Main Dish Italian Italy European Mediterranean
Ingredients :
1 lb stockfish, (dry cod)
2 x fresh anchovies, unsalted and boneless
20 ml garlic, chopped salt, (very little)
1/4 tbl parmigiano-reggiano, fresh grated
1 1/4 cup onions, sliced
1 cup milk
2 cup extra virgin olive oil
fresh ground black pepper
Method :
• Cod should be cleaned, skinless and boneless. Anchovies should be fresh or defrosted frozen Sauteeonions in oil until transparent. if using salted stockfish, pre-soak in cold running water for at least 24 hours, and wash pieces individually every
8 hours. In a bowl, mix the parsley, garlic and anchovies. With a fork, spread some of the mixture on each piece of fish, sprinkle with cheese and roll up. Slice rolls into pieces about 1 1/2 inches wide and coat in flour mixed with a little cheese and
pepper. Shake off excess. Place fish bits in an oiled shallow roasting pan and cover with sauteed onions. Season with salt and pepper, add milk and bake in oven preheated to 140C(275F) for 4 hours, turning fish occasionally and adding oil if necessary. Remove from oven, top with more parsley and
serve immediately.


Bacon and Cheese Macaroni Bake
Yield > 4
Keys : Pasta Casserole Italian Italy European Mediterranean
Ingredients :
1 lb sliced bacon
1 sm onion, chopped
2 can condensed, (10 3/4 ounce)
cheddar cheese soup
1/2 cup milk
1 tbl Worcestershire sauce
1 tsp dry mustard
8 oz elbow macaroni, cooked and
drained or 1 package of the boxed stuff
1 cup sharp cheddar cheese, (the sharper the better)
shredded
2 tbl diced pimiento, (optional)
Method :
• Cook bacon, saving about 1/4 cup of drippings. Crumble bacon, reserving 4 or 5 strips for the top of dish. Sauteeonion in remaining drippings. Add cheese soup, milk, Worcestershire sauce and mustard; mix well and heat through. Stir in the
bacon, macaroni, shredded cheese and pimiento. Place in casserole dish
• (I use 3 quart). Top with remaining strips of bacon. Bake in a 375F oven for 25 minutes. Enjoy!!
 
Bacon and Egg Carbonara
Yield > 4
Keys : Italian Italy European Mediterranean
Ingredients :
8 oz sliced bacon, (about 10 slices), cut into 1" strips
8 oz dry thin pasta, (vermicelli) or
1 x 9 oz pack. angel hair pasta
2 cup sour cream
1/4 cup chopped chives or green onions, thinly sliced ,
4 x egg yolks
1 cup grated parmesan cheese
Method :
• In a wide fry pan; cook bacon over medium heat until crisp. Spoon off and discard all but 3 TBSP of the drippings; keep pan with bacon warm over lowest heat.
• In a 5 - 6 quart pan; cook pasta in three quarts boiling water just until tender to bite (3 minutes for dry capellini. 8-10 minutes for dry vermicelli, and 1 to 2 minutes for fresh angel hair pasta); or cook according to package directions. After adding the pasta to the boiling water, spoon 1/2 cup of the
sour cream into each of 4 wide, shallow bowls; place bowls in a 200F oven while completing cooking.
• Drain pasta well; add pasta and chives to bacon in the pan. Mix lightly, using two forks. Spoon an equal portion of pasta mixture into each warm bowl. Make a nest in the center of each; slip in an egg yolk. Mix each portion individually and sprinkle with cheese.

Bacon and Pepper Sauce
Yield > 1
Keys : Sauces Pasta Italian Italy European Mediterranean
Ingredients :
1/3 stk butter
4 tbl olive oil
1/3 lb bacon
10 x plum tomatoes chopped
1 x green pepper diced
1/4 cup white wine
1 x red pepper diced
1 x hot pepper halved and seeded
1 x onion chopped 
salt and pepper to taste
2 x cloves garlic chopped
Method :
• Sautee bacon until almost crisp. Drain. Add butter and oil. Sautee onion and garlic. Add peppers and sautee5 minutes Add tomatoes and wine, cook 15 minutes REMOVE HOT PEPPER. Season with salt and pepper and serve over pasta.

Bacon-Cheddar Frittata
Yield > 6
Keys : Cheese Italian Italy European Mediterranean
Ingredients :
6 x eggs, beaten
8 slc bacon, crisply cooked and crumbled
1 cup shredded cheddar cheese (4 ounces)
1/4 cup chopped fresh parsley
1/4 tsp pepper
2 tbl chopped fresh chives
Method :
• 1. Grease pie plate, 9 X 1-1/4 inches. Mix all ingredients except chives; pour into pie plate. Elevate pie plate on inverted dinner plate in microwave oven.
• Microwave uncovered on medium (50%) 12 to 14
minutes, rotating pie plate 1/4 turn every 4 minutes, until set.
• 2. Sprinkle with chives. Serve with sour cream if desired.

Bacon-Green Bean Pasta Toss
Yield > 6
Keys : Pasta Appetizers Italian Italy European Mediterranean
Ingredients :
1/2 x recipe poppy seed pasta or
6 oz uncooked vermicelli
4 slc bacon, cut into 1-inch
1 cup frozen French-style green beans
3 x green onions, (with tops) thinly sliced
1/8 tsp pepper
Method :
• Cook pasta as directed in recipe or on package; drain. Cook bacon in 10-inch skillet until crisp. Remove bacon with slotted spoon and reserve 2 tablespoons fat in skillet. Cook beans and onions in fat 1 to 2 minutes or until beans are crisptender.
Toss with hot pasta, bacon and pepper.
 

Bagna Cauda

Yield > 6 Servings
Keys : Seafood Italian Italy European Mediterranean Hot
Ingredients :
2 cup Heavy cream
2 x Cloves garlic
1 can (2.5-oz) flat anchovies, drained of oil
1 dsh Cayenne pepper
1/4 cup Unsalted butter
Method :
• 1. In a heavy saucepan, simmer cream with 2 garlic cloves until reduced to 1 cup.
• 2. Place reduced cream, anchovies and cayenne in
blender and puree.
• 3. Bring sauce to a simmer and add butter, stirring until melted.
• 4. Serve in a hot chafing dish accompanied with chilled, raw vegetables and homemade (if possible) sourdough `grissini'.
• TIP: If butter and cream separate, pour in a bit of cold cream and whisk hard. The sauce will regain its velvety texture. This is a dish to be enjoyed without ceremony. Pick up vegetables or breadsticks -
grissini - with your fingers and dip into the sauce until well covered; consume.
• GENOA
• WINE: PUNT E MES

Bagna Cauda with Vegetables
Yield > 8
Keys : Italian Italy European Mediterranean Warm
Ingredients :
2 can anchovy fillets, (2oz) thinly sliced
1 cup olive oil
1 cup heavy cream
1/2 cup butter assorted vegetables
20 x cloves garlic, peeled and
Method :
• Bagna Caude (Anchovy and Garlic Sauce): Drain and dry anchovies. Place in HEAVY saucepan and add oil, butter and garlic. Cook over very low heat for about 1 hour. Sauce should barely bubble during this time. Add cream and simmer 5 more minutes. Serve warm with assorted vegetables cut into bite
sized pieces.

Bagna Caudi (on Ziti with Carrots)
Yield > 8 Servings
Keys : Tubers Root Vegetable Italian Italy European Mediterranean
Ingredients :
1/4 cup Butter
1/4 cup Olive oil
15 x Cloves garlic, chopped fine
4 oz Anchovies, chopped
1 qt Heavy cream
2 tbl Roast Garlic mashed
1/2 lb Ziti, cooked
1/4 cup Matchstick-sliced carrots,
Method :
• The Sauce: Saute the chopped garlic in butter and oil until lightly browned. Add the chopped anchovies. Cook until the anchovies are dissolved.
• Add the cream, mustard and roast garlic. Reduce by onefourth. Final assembly: Heat the sauce, then add the cooked ziti and carrots. Toss until thoroughly coated and serve immediately.

Bagna Lauda
Yield > 4
Keys : Appetizers Italian Italy European Mediterranean
Ingredients :
1 cup Extra-virgin olive oil
1/2 cup Unsalted butter
12 x Garlic cloves sliced paper thin,
and boiled in milk 10 minutes
1/4 cup Anchovy fillets rinsed
Freshly-ground black pepper to taste
1 x Fennel bulb cut into 1" strips
4 x Cardoons stalks peeled and blanched
1 x Red bell pepper cut into 1" strips
1 x Yellow bell pepper cut into 1" strips
1 loaf country-style bread
Method :
• Heat oil and butter over medium heat until warm. Add garlic and 2 tablespoons cooking milk, anchovy and black pepper, and blend, using submersion blender. Pour into fondue pot and serve vegetables on the side.
• This recipe yields 4 servings.
 

Bake Fried Sage Leaves

Yield > 6
Keys : Condiments Seasoning Vegetarian Low Calorie Fat Free Diet Herbs Appetizers Italian Italy European Mediterranean Italian
Ingredients :
olive oil spray
1 bn fresh sage leaves largest you can find
1 x egg plus
2 x egg whites
OR half-cup egg substitute
lightly beaten
with a fork
salt and black pepper
3/4 cup fine toasted breadcrumbs
OR flour in a shallow bowl
Method :
• 1. Preheat oven to 400F. Spray a nonstick baking sheet with spray olive oil. Using a pastry brush, brush the sage leaves on both sides with the egg mixture and season with salt and pepper. Dip each in bread crumbs or flour, turning to coat
on all sides, shaking off the excess.
• 2. Arrange the sage leaves on the prepared baking sheet. spray the tops of the leaves with oil and reseason with salt and pepper. Bake the leaves until crisp and nicely browned, 1- to 12 minutes. Serve at once.
• Makes 20 to 24 leaves. Serve as an antipasto or garnish for other dishes.
• Variation: Stuff sage leaves. Cut 1 ounce smoked
mozzarella, bel paese, or fontina into flat thin strips a little smaller than the sage leaves. Brush 2 sage leaves with egg mixture on both sides. Season with salt and pepper.
• Press the leaves together, sandwiching a strip of cheese between them. Dip the leaves in bread crumbs or flour, turning to coat on all sides, shaking off the excess. Spray with oil and bake as described above.