Baked Acorn Squash Filled with Italian
Sausage and Riatoni 

Yield > 4
Keys : Main Dish Italian Italy European Mediterranean
Ingredients :
4 med acorn squash halved,cleaned
Olive oil as needed
Salt to taste
Freshly-ground black
pepper to taste
1 lb Italian sausage casing removed,
and cut into 1/2" pieces
1 cup sliced red onion
4 cup Basic Tomato Sauce (see below)
1/2 lb rigatoni pasta cooked until tender,
tossed in olive oil and cooled
1/2 lb mozzarella cheese cut
1/2" cubes
1 tbl finely-chopped fresh parsley leaves
BASIC TOMATO SAUCE
1 tbl olive oil
1/2 cup chopped onion
2 tbl finely-chopped garlic
2 tsp salt
1/2 tsp freshly-ground white pepper
2 1/2 cup chopped peeled tomatoes with juice
1/4 cup chopped fresh basil
1/2 cup chicken stock
Freshly-ground black pepper to taste
1 pch sugar
Method :
• Preheat the oven to 350 degrees.
• Season the squash with olive oil, salt and pepper. Place on a baking sheet, flesh-side up and add 1/2 cup water to the pan. Cover with alluminum foil and bake until tender, about 1 hour. Remove from the oven and cool completely.
• In a large saute pan, over medium heat, brown the
sausage and onions, about 6 to 8 minutes.
• In a large mixing bowl, toss the sausage and onions with the Basic Tomato Sauce, pasta, and cheese. Season with salt and pepper. Mix well.
• Spoon the pasta mixture into the cavity of each squash. Place the filled squashes on a baking sheet and place in the oven. Bake until the squash is heated through and the cheese melts.
• Place the filled squash in the center of each plate.
Garnish with parsley and serve.
• For the Basic Tomato Sauce: Heat oil in a large skillet and saute onions, garlic, salt, and white pepper 3 minutes. Add tomatoes and basil; cook, stirring, 3 minutes. Stir in stock and 18 turns black pepper; simmer 2 minutes. Season with sugar if
acidic and cook 1 minute.
• This recipe yields 4 to 8 servings.


Baked Angel Hair and Shrimp
Yield > 5
Keys : Seafood Casseroles Fish Pasta Italian Italy European Mediterranean Hot
Ingredients :
nonstick cooking spray
8 oz uncooked angel hair pasta
12 oz frozen, fully cooked, peeled shrimp, thawed
1 x green onion, chopped
2 x plum tomatoes, peeled,
seeded, and chopped
2 x cloves garlic, crushed
1/2 cup chopped fresh basil, or
a tsp dried
1/4 cup dry white wine
1 cup low fat, low sodium clam chowder
3 1/2 tbl grated parmesan cheese
Method :
• Spray a baking dish with a 5 cup or larger capacity with nonstick cooking spray. Set aside. Heat oven to 350F. Cook the angel hair pasta in lightly salted boiling water according to the package directions. When tender, drain, rinse under cold running water and drain again. Set aside.
• In a large bowl, combine the thawed shrimp, green
onion, tomatoes, garlic, basil, white wine and clam chowder. Sprinkle in 3 T of the parmesan cheese, reserving 1/2 T for the top. Stir in the cooked angel hair pasta and toss to coat the ingredients evenly. Spoon into the prepared baking dish.
Sprinkle the reserved parmesan cheese on top. Lightly coat a sheet of aluminum foil with nonstick cooking spray.
• Cover the baking dish and bake for 20 to 25 minutes.
Serve hot from dish with lemon wedges on the side if desired.
You can prepare this dish up to 8 hours in advance and bake it when you are ready to serve.


Baked Artichokes
Yield > 6
Keys : Vegetables Home Cooking Italian Italy European Mediterranean Hot Room
Ingredients :
6 x Medium Artichokes
6 tbl Finely minced fr rosemary
1 x Dried red chile minced
1 x Olive oil
1 x Lemon
6 tbl Finely minced fr sage
1 x Salt and pepper to taste
Method :
• Snap the bottom outer leaves off each artichoke and discard. Put the artichokes in water acidulated with a few drops oflemon juice to keep them from discoloring. Using a small sharp knife, trim the stems to their tender corres and cut the tops off the leaves. Spread the leaves and scoop and scrape
out the choke and any prickly inner leaves with a spoon. To make the filling, mix the herbs, peperoncino (red dried pepper), salt, pepper and a little olive oil. Divide the mixture evely and pack it in the artichokes. Stand them in a single layer in a baking pan filled to 1" height with equal amounts of
water and olive oil. Sprinkle olive oil liberally over the tops. Heat the oven to 350 F and bake unti tender, about 45 min. Serve hot, at room temperature, or cold.
 
Baked Cauliflower
Yield > 1
Keys : Italian Italy European Mediterranean
Ingredients :
1 x Cauliflower broken into florets
I50g grated Parmesan cheese
50 gm butter
Method :
• Put the cauliflower into boiling salted water and cook for 5 minutes or until the stalks are only just cooked through.
• Drain.
• Grease an ovenproof dish with butter.
• Sprinkle in a third of the cheese.
• Put the cauliflower into the dish and sprinkle over the remaining cheese.
• Dot with half the butter divided into flakes.
• Bake at 220 degrees C/425 degrees F/gas 7 for 10
minutes then brown quickly under a hot grill.
• Brown the remaining butter in a frying pan and pour it over the cauliflower.


Baked Cavatelli
Yield > 6
Keys : Pasta Casseroles Italian Italy European Mediterranean
Ingredients :
8 oz fusilli pasta, cooked and drained
12 oz turkey Italian sausage, sliced
1/4" thick
3/4 cup green onion, chopped
2 x garlic cloves, minced
2 cup tomato sauce
14 oz spaghetti sauce
4 oz nonfat mozzarella cheese,shredded
1 tsp Italian seasoning
1/4 tsp pepper
Method :
• Cook and drain pasta; set aside. In a large skillet cook sausage until no pink remains; remove from skillet. Whip pan clean and spray with cooking spray; cook green onion and garlic until tender. In a 2 quart casserole combine cooked pasta, sausage, onion mixture, tomato sauce, spaghetti sauce,
half of the mozzarella, Italian seasoning and pepper. Toss gently to combine.
• Bake, covered, in a 375 oven for 25 minutes. Uncover, sprinkle with remaining mozzarella and bake for 5 to 10 minutes more or until heated through.
 
Baked Celery
Yield > 1
Keys : Italian Italy European Mediterranean
Ingredients :
4 x celery hearts
3 tbl grated Parmesan cheese
25 gm butter
Method :
• Cut the root ends off the celery.
• Put the celery hearts into boiling salted water and cook for 10 minutes then drain.
• Grease an ovenproof dish with butter.
• Put in the celery sprinkle the cheese over and dot with pieces of butter.
• Bake at 200 degrees C/400 degrees F/gas 6 for 20
minutes.

Baked Chicken
Yield > 8
Servings
Keys : Chicken Main Dish Poultry Italian Italy European Mediterranean
Ingredients :
8 x Boneless chicken breasts
1/2 cup White or rose wine
1/2 cup Flour
Salt/pepper
pn Rosemary
pn Oregano
pn Thyme
1 tsp Paprika
4 x Fresh basil leaves, chopped
2 cup Tomatoes, chopped
1 cup Chicken broth
1/4 cup Lemon juice
1/2 tsp Cinnamon
1/2 cup Olive oil
1/2 tsp Garlic powder
2 tsp Butter or margarine
Method :
• Combine flour with salt, rosemary, oregano, thyme, paprika, and pepper.
• Dust chicken with seasoned flour and brown in olive oil and butter. Place in baking dish and add tomatoes, wine, chicken broth, garlic powder, fresh basil, cinnamon, and lemon juice.
• Bake at 375 degrees for 15 minutes or until chicken is fork tender and brown.



Baked Chicory
Baked Chicory (Cicoria Al Forno)
Yield > 6 )
Keys : Italian Italy European Mediterranean
Ingredients :
6 x heads chicory red or white
50 x gbutter
100 gm slices pancetta affumicata finely chopped
50 gm fresh breadcrumbs finely grated zest and juice of 2 lemons
3 tbl chopped flat leaf parsley
100 gm parmesan freshiy grated
sea salt and freshly ground
black pepper
250 ml double cream
Method :
• Preheat the oven to 190C/375F/Gas5 and use some of the butter to grease the inside of a shallow ovenproof dish.
• Slice the chicory lengthways into quarters and layer in the dish at a slight angle cut side up and overlapping.
• Mix the pancetta with the breadcrumbs lemon zest
parsley and half the Parmesan and season with salt and pepper.
• Scatter over the chicory pour over the lemon juice and dot with the remaining butter.
• Cover with foil and place in the preheated oven.
• After 40 minutes remove the foil pour over the cream. sprinkle with the remaining Parmesan and return the dish to the oven for another 15-20 minutes until the cream has
thickened.
• Serves 6


Baked Drumsticks with Potatoes
Yield > 4 Servings
Keys : Potatoes Poultry Tubers Root Vegetable Italian Italy European Mediterranean Italian
Ingredients :
8 lrg Chicken drumsticks
2 lrg Russet potatoes -- 1 inch
Wedges
1 cup Onion -- thinly sliced
1 cup Italian plum tomatoes,
Canned -- drained & chopped
1 1/2 tbl Fresh oregano -- minced
OR 1 1/2 tsp. crumbled dried Oregano
1/2 tsp Coarse salt
1/2 tsp Fresh ground black pepper
4 tsp Olive oil
2 tbl Italian parsley -- minced
Method :
• Adjust oven rack to center of oven and preheat to 350^F.
Wash chicken legs and blot dry. Place legs on work surface.
Starting at top of leg, slip your fingers under the skin to loosen. Peel off skin carefully, using a pair of kitchenshears to snip the skin and any connecting membrane to avoid tearing the meat; discard skin. Trim off any membrane or bits of fat that may still be attached to leg. Lightly grease bottom of
9x13x2-inch ovenproof baking pan with cooking spray. Arrange drumsticks in single layer in pan. Arrange potatoes between and around drumsticks. Place asingle layer of onion slices over drumsticks and potatoes. Spoon tomatoes over onions.
Sprinkle oregano on top; season with salt and pepper. Drizzle with olive oil. Cover pan with foil and bake for 25 minutes.
Remove foil and baste with pan juices. Continue baking, basting frequently with pan juices, until drumsticks are very tender and potatoes are cooked, about 25 minutes.
• Transfer drumsticks to a platter. Spoon tomatoes, onions, and pan juices over top. Garnish with parsley and serve.


Baked Eel
Yield > 1
Keys : Fish Italian Italy European Mediterranean
Ingredients :
750 gm eel cleaned
225 gm mussels
3 tbl olive oil
450 gm tomatoes skinned de seeded and roughly chopped
3 tbl chopped parsley
1 x onion finely chopped
1 x salt pepper
80 ml dry white wine
Method :
• Cut the eel into pieces 4cm thick.
• Scrub the mussels well under cold running water and remove the beards.
• Bring some lightly salted water to the boil in a pan.
• Add the mussels and cook covered over a high heat for 5 minutes.
• The mussels will open.
• Drain and remove the mussels from their shells.
• Pour the oil into an ovenproof dish.
• Add the pieces of eel the mussels tomatoes and 2
tablespoons parsley.
• Sprinkle the onion salt and pepper over the top.
• Add the wine.
• Cover and bake at 200 degrees C/400 degrees F/gas 6
for 40 minutes.
• Serve with the remaining parsley scattered over the top.
 
Baked Eggplant Italiano
Yield > 1
Keys : Main Dish Spam Spam1
Ingredients :
1 x eggplant - (abt 1 1/4 lbs)
Salt
Flour
2 x eggs well beaten
Cooking oil
1 1/2 cup shredded mozzarella
cheese divided
1 can Spam luncheon meat - (7
oz) diced
1 cup Marinara Sauce (see below)
MARINARA SAUCE
1/4 cup chopped onion
2 tbl red wine
1/4 cup chopped celery
1/4 tsp basil
1 x garlic clove minced
1/4 tsp oregano
1 tbl pure vegetable oil

1/4 tsp salt
1 can tomato sauce - (15 oz)
1 x bay leaf
Method :
• Cut unpeeled eggplant lengthwise in 1/4-inch slices.
Lightly salt and place on plate; place a baking pan filled with heavy cans on top of eggplant. Let stand 1 hour; drain off accumulated liquid.
• Dip each slice in flour, then into beaten eggs. Saute in oil in large skillet, a few slices at a time, until browned on both sides. Drain on paper towel.
• Reserve about 1/3 cup mozzarella cheese; combine
remaining cheese with Spam. Spread about 2 tablespoons sauce over bottom of lightly-greased 1-quart baking dish.
Cover with a layer of eggplant. Add layer of Spam mixture; spread with sauce. Repeat layers ending with sauce. Sprinkle with reserved cheese.
• Bake in 400 degrees oven 15 minutes, or until mixture is hot and cheese melts on top. Let stand 5 minutes before cutting.
• For Marinara Sauce: In a medium saucepan, saute onion, celery, and garlic in oil. Add remaining ingredients and simmer 15 minutes.
• Nice to know: You'll have an extra cup of sauce. Freeze it and use another day for Rice Stuffing.

Baked Endive
Yield > 6
Keys : Side Dish Vegetables Italian Italy European Mediterranean
Ingredients :
12 x Belgian endive heads - (2 1/4
lbs total)
Salt to taste
Freshly-ground black pepper to
taste
6 tbl extra-virgin olive oil
Method :
• Heat the oven to 400 degrees.
• Trim then cut the endive in half lengthwise; wash and shake dry. Place the endive halves, cut-side down in a jellyroll pan. Add salt and pepper to taste and the oil, distributing it evenly.
• Bake the endive 10 minutes and turn, then bake it
another 6 to 7 minutes and turn again. Cook it until its base feels tender when prodded with a fork, about 20 minutes longer. Allow it to settle a few minutes before serving. It is also good at room temperature.
• This recipe yields 6 servings.


Baked Fennel (Finocchi Al Forno)
Yield > 6
Keys : Herbs Italian Italy European Mediterranean
Ingredients :
4 1/2 lb fennel bulbs salt and pepper, freshly
ground
1/4 cup grated cheese
(caciocavallo or parmesan)
olive oil, (about 1/2 cup) or
3 1/2 tbl butter
Method :
• Wash and trim the fennel bulbs, cutting away the stalks,
base, and outer leaves. Quarter the bulbs and remove any
tough core.
• Blanch the fennel in boiling salted water until tender, 8 to
10 minutes. Drain well.
• Preheat the oven to 400F / 200CF. Lightly oil or butter a
baking dish large enough to hold the pieces in a single layer.
• Place the pieces of fennel close together in the baking
dish. Sprinkle with salt and grind lots of pepper on top. Spread
the cheese evenly over the fennel and drizzle with the olive oil
or dot with the butter.
• Bake until the cheese is golden and the fennel juices are
bubbling about 10 minutes. Run under the broiler if the top is
not golden enough. Let stand for 10 minutes before serving.


Baked Fish Fillet
Yield > 8
Servings
Keys : Fish Italian Italy European Mediterranean
Ingredients :
2 lb Fillet of fish
Salt & pepper
1/4 lb Butter
Lemon juice
Dry white wine
Parmesan cheese
Paprika
Method :
• Salt and pepper fillets. Put butter in shallow baking dish
in hot oven 400-500 degrees, until browned. The browned
butter gives the distinctive flavor. Place fillets in hot butter,
baste with lemon juice and white wine and return dish to oven
for 10-15 minutes. Remove from oven for basting.
• Turn fish over and baste with lemon juice and wine.
Sprinkle with cheese and paprika. Return to oven for
approximately 5 minute to melt and brown cheese slightly.


Baked Gnocchi
Yield > 6
Keys : Pasta Italian Italy European Mediterranean
Ingredients :
750 ml pints milk
150 gm semolina
1 x salt pepper grated nutmeg
150 gm grated Parmesan cheese
1 x egg yolk beaten
Method :
• Gnocchi are dumplings made of semolina or sometimes
potato.
• They are served with meat or fish dishes.
• Grease a baking sheet.
• Heat the milk in a pan.
• Sprinkle in the semolina.
• Season with salt pepper and nutmeg.
• Cook gently stirring for 10 to 15 minutes.
• Remove from the heat stir in 100g grated cheese.
• Spread the semolina mixture on the baking sheet about
2cm thick.
• Leave to cool.
• Cut out halfmoon or diamond shapes and place in a
shallow ovenproof dish.
• Brush with beaten egg yolk.
• Scatter the remaining cheese over the top.
• Bake at 200 degrees C/400 degrees F/gas 6 for 15
minutes.
• Serves 6


Baked Italian Heros
Yield > 6
Keys : Sandwiches Italian Italy European Mediterranean
Ingredients :
6 x hero (hoagie) rolls, 6" to 8"
split
1/2 cup Italian dressing
1/2 lb sliced deli salami
1/2 lb sliced deli turkey
1/2 lb sliced deli ham
1/2 lb sliced deli provolone cheese
1 lrg tomato thinly sliced
1/2 med onion thinly sliced
Method :
• Preheat the oven to 375 degrees. Brush the cut sides of
the rolls with the Italian dressing.
• Layer the bottom halves with the salami, turkey, ham,
cheese, tomato, and onion and replace the tops. Place each on
a piece of aluminum foil and wrap tightly.
• Bake for 12 to 15 minutes, or until the cheese is melted.
Carefully remove the aluminum foil and serve.
• This recipe yields 6 servings.
• Comments: This is one sandwich that is a meal in itself!
Double this recipe for a great game day dinner.
Baked Italian Omelet
Yield > 6
to 8
Keys : Italian Italy European Mediterranean
Ingredients :
8 x beaten eggs
1 cup ricotta cheese
1/2 cup milk
1/2 tsp dried basil, crushed
1/4 tsp salt
1/4 tsp fennel seed, crushed
1/4 tsp pepper
1 x (10-ounce) package frozen
chopped spinach, thawed and
well drained
1 cup chopped tomatoes
1 cup shredded mozzarella cheese
(4 ounces)
1/2 cup thinly sliced green onion
1/2 cup diced salami
Method :
• In a large mixing bowl combine eggs and ricotta cheese;
beat just until combined. Stir in milk, basil, salt, fennel seed,
and pepper. Fold in spinach, tomatoes, mozzarella, green
onion, and salami. Spread evenly in a greased 3-quart
rectangular baking dish.
• Bake in a 325 degree F. oven for 30 to 35 minutes or
until a knife inserted near center comes out clean. Let stand
for 10 minutes before serving.
• Servings:
6 to 8
Baked Italian Spaghetti
Yield > 1
Keys : Pasta Italian Italy European Mediterranean Italian
Ingredients :
1 lb hamburger
1 box elbow spaghetti
1 cup Kraft Colby cheese, grated
1 sm can tomatoes, drain and dice
1 can tomato sauce
garlic salt, pepper to taste
Method :
• Cook spaghetti until done, then mix with other
ingredients. Do not fry the hamburger. Add a little of the juice
from the tomatoes to make slightly moist.
• Mix some butter with cracker crumbs and pour over the
top. Bake 30 minutes after it has started to cook.


Baked Lasagna – 1
Yield > 6
Keys : Pasta Beef Main Dish Meats Italian Italy European
Mediterranean
Ingredients :
1 x Onion, minced
1 x Clove garlic menced
1 lb Ground beef
2 tsp Shortening
1 med Can whole tomatoes
1 can Tomato sauce
1 tsp Oregano
1/4 tsp Pepper
1/2 lb Lasagna noodles
2 1/2 qt Boiling water
1 cup Cream cottage cheese
Method :
• Saute onion, garlic, and meat in shortening about 20
minutes. Add next four ingredients. with 1 tsp salt. Simmer for
40 minutes. Cook noodles with 1 tbsp salt for 20 minutes;
drain.
• Put 1/3 meat mixture in baking dish. Add layer of
noodles, add 1/2 cottage cheese, 1/3 Mozzarella, and 1/2
Cheddar. Repeat layers, ending with remaining meat mixture
and top with remaining 1/3 Mozzarella cheese.


Baked Mussels
Yield > 36
Servings
Keys : Appetizers Shellfish Seafood Italian Italy European
Mediterranean Hot
Ingredients :
3 doz mussels
1/2 cup Crushed tomatoes
2 cup Bread crumbs
4 tbl Grated cheese
3 x Garlic cloves, diced
2 tbl Parsley, chopped
Method :
• Scrub mussels with a brush, pull off beards. Prepare a fry
pan with a tight fitting lid that will hold all the mussels. Add 3-
4 T olive oil, 1/3 cup water, salt, and pepper. Cover pan, let
mussels steam over medium heat to open. Meanwhile combine
bread crumbs, grated cheese, and garlic cloves, to use as
stuffing. Remove mussels to cool and reserve liquid. Do not
use unopened mussels. Remove mussels and open shells to lay
flat. Do not break apart. Place one mussel in each shell, cover
with prepared stuffing.
• Squeeze 1 T of crushed tomatoes on each mussel.
Sprinkle with chopped parsley. Drizzle with olive oil and
remaining liquid from steam process to moisten bread crumbs.
Bake at 375 degrees until golden brown, about 15-20 minutes.
Serve hot.
Baked Peaches
Yield > 4
people
Keys : Desserts Hot Fruits Sweet Italian Dessert Italian Italy
European Mediterranean
Ingredients :
1 cup pinenuts
1 cup currants
1 tsp cinnamon, ground
6 x peaches, fresh
halved and stoned
2 cup sweet Marsala
Method :
• Preheat oven to 180C (375F).
• Blend together the pinenuts, currants and cinnamon.
• Stuff blended mixture into cavity of peach halves. Place
peaches cut side up in non-stick baking dish and pour over
Marsala.
• Bake for 25 minutes and serve.
• Serves 4
Baked Rigatoni
Yield > 8
Keys : Pasta Main Dish Italian Italy European Mediterranean
Ingredients :
FOR THE SAUCE
1/4 cup olive oil
2 x garlic cloves, minced
1/2 lrg onion, finely chopped
1/4 tsp hot-pepper flakes
1 can tomato paste, (12 oz)
3 cup water
1 can plum tomatoes, (14 1/2 oz)
1 tsp dried oregano
1 tsp dried basil
1 tsp salt, or to taste
1 tbl sugar
FOR THE FILLING
1 lb ricotta cheese
1 tbl parsley
2 x eggs, lightly beaten
pepper to taste
3/4 cup shredded mozzarella cheese
3/4 cup grated parmesan cheese
Method :
• To make the sauce: Heat oven to 350F. In a pot, heat oil
and sauteegarlic, onions and hot-pepper flakes until golden.
• Stir in tomato paste. Rinse can with the water and add to
pot. Simmer 30 minutes.
• Add all the remaining ingredients. Simmer at least 1-1/2
to 2 hours. If you have more time, let it simmer even a little
longer.
• To make the filling: Combine ricotta, pepper, parsley and
eggs in medium bowl. Mix thoroughly. Reserve cheeses.
• To assemble the casserole: Cook rigatoni according to
package directions, but reduce cooking time by two minutes.
Do not overcook.
• Spread sauce over the bottom of a 9x13x2" baking dish.
Top with a layer of pasta. Top pasta with a little more sauce,
then several spoons full of ricotta mixture. Spoon together with
the back of a large spoon. Top with a sprinkling of mozzarella
cheese. Top with a layer of pasta and repeat process, ending
with Parmesan this time. Then repeat, ending with mozzarella,
etc. Finish with a layer of pasta.
• Bake for 30-35 minutes, or for about 15 minutes after it
begins to bubble around edges. Ricotta will rise to top; it
should be slightly set. Allow to stand 10-15 minutes before
serving.
• Serves six to eight.
 
Baked Ziti
Yield > 6
Keys : Casseroles Pasta Italian Italy European Mediterranean
Ingredients :
1 sm onion, chopped
1/2 cup tomato paste
1 cup tomato sauce
2/3 cup water
1 tsp marjoram
1 tsp basil
1/4 tsp salt
1/8 tsp pepper
1 cup fat-free ricotta cheese
6 oz shredded part-skim-milk
mozzarella, divided use
8 oz ziti pasta, cooked and
drained
Method :
• Lightly coat a medium-size non-stick pan with cooking
spray. Sauteeonion until tender. Add tomato paste, tomato
sauce, water, herbs, salt, and pepper.
• Simmer, covered, 10 minutes.
• Combine ricotta and half the mozzarella in a large bowl.
Add the cooked ziti and half the tomato mixture. Stir gently to
mix.
• Turn into a 1 1/2-quart casserole coated with cooking
spray. Pour remaining tomato mixture on top and sprinkle with
reserved mozzarella.
• Bake in a preheat 375 F. oven for 25 to 30 minutes or
until the cheese is melted and browned.
Balsamic Sauce
Yield > 4
Keys : Sauces Italian Italy European Mediterranean
Ingredients :
1 cup balsamic vinegar
4 cl garlic, sliced
4 pch , (2-inch) fresh rosemary
2 tbl butter, optional
Method :
• Put all the ingredients except the butter into a saucepan
and bring to a boil.
• Reduce the heat and simmer until it is reduced by half,
about 10 minutes. The sauce is ready when it coats the back of
a spoon. Add the optional butter and stir well.
Baquette Bread
Yield > 1
Keys : Breads Machine Bread Bakers Low Calorie Fat Free Diet
Hand Made Italian Italy European Mediterranean
Ingredients :
2 qt warm water
2 oz sugar
2 oz salt
2 oz Olive Oil Or Vegetable Oil
8 oz Active Dry Yeast
7 lb Bread Flour To 8 Lbs
Method :
• Combine all ingredients in a large mixing bowl and mix
together holding back on some of the flour until you see that it
is needed. Knead dough 5-10 minutes or until dough is
smooth. Cover and let rise until double in size.
• Punch down and form into desired shapesbaquettes,
round loaves etc. Bake at 375* 20-30 minutes
depending on loaf size. By adding fresh chopped herbs and
some roasted garlic to this dough you can come up with some
very flavory breads.
Barley Pasta
Yield > 4
Keys : Italian Italy European Mediterranean
Ingredients :
HAND
3/4 cup semolina flour, durum
1/4 cup barley flour
1 x egg
1 tbl water, if and as needed
ELECTRIC EXTRUDER
1 cup semolina flour, durum
1/4 cup barley flour
1 x egg
1 tbl vegetable oil, optional
1 tbl water, if and as needed
Method :
• Follow whatever method you normally use to mix and
knead your dough.
• Ingredients are given for Manual or Electric Machine.
Basil Bean Salad
Yield > 4
Keys : Herbs Salads Vegetables Low Calorie Fat Free Diet Italian
Italy European Mediterranean
Ingredients :
1 x 10 oz pkg frozen green beans
1/2 cup onions, very thinly sliced
2 tbl red wine vinegar
1 tbl olive oil, plus 1 tsp.
3 tbl water
1/8 tsp garlic powder
1 tsp dried basil
1 tbl grated parmesan cheese
1/8 tsp pepper
salt to taste
Method :
• Cook beans according to directions, cooking until just
tender-crisp. Drain.
• Combine beans and onions in a large bowl. Combine
remaining ingredients and pour over beans. toss until well
blended. Chill several hours or overnight, stirring occasionally.
**More Lean and Luscious**