Yield > 4
Keys : Seafood Pasta Fish Vegetarian Vegan Italian Italy European Mediterranean
Ingredients :
FOR THE PEPPER SAUCE
2 x roasted red bell peppers
1/3 cup shallot, chopped
1 x garlic clove, peeled and chopped
1 tbl sherry vinegar
1/2 cup seafood stock
2 tbl chopped fresh basil, OR
1 tbl dried basil
FOR THE CILANTRO PESTO
2 tbl walnuts, chopped
3 x garlic cloves, peeled
1 1/2 cup fresh cilantro leaves
1/4 cup seafood stock
3 tbl freshly squeezed lemon juice
8 oz dried bow tie, (butterfly) pasta
16 lrg sea scallops, (about I pound)
4 tbl blackening seasoning
1 tbl paprika
1 tsp dried thyme
Method :
• Bring a large pot of water to a boil over high heat.
• In the meantime, make the sauce. Put the roasted
peppers, shallots, garlic, and vinegar in a blender and puree until smooth. Add 1/2 cup seafood stock and the basil and mix until blended. Transfer the mixture to a small saucepan, cover, and warm over the lowest heat setting.
• For the cilantro pesto, put the walnuts, garlic, and
cilantro in the bowl of a food processor. Turn the machine on and add 1 tablespoon of the seafood stock through the feed tube. Drizzle in the lemon juice to form a paste. Transfer the contents of the food processor to a small mixing bowl and whisk in another 3 tablespoons of the stock.
• When the water comes to a boil, add the pasta to the pot. Cook for 8 to 10 minutes, to desired tenderness. Drain.
• Dust the scallops with the blackening seasoning, paprika, and thyme. Heat a heavy frying pan for 2 to 3 minutes over medium heat. Spray the pan with vegetable oil. Add the pared scallops and sear them for 2 minutes on each side. Reduce the heat to low and squeeze the lemon over the scallops. Cover
and cook for about 5 minutes, until the scallops are firm.
• Return the drained pasta to the pot. Over low heat, stir in the cilantro pesto.
• Divide the pasta among 4 bowls. Place 4 scallops on top of each and pour the pepper sauce over the scallops.
• An extravaganza for the eye and the palate, this dish teams spicy blackened scallops with whimsical bow tie pasta in a novel cilantro-walnut pesto. It's topped by a roasted red pepper sauce that's as vibrant as it is pungent.
• The seafood stock can be made from fish-flavored
bouillon cubes available in most supermarkets.
Boysenberry Almond Kiss Dessert Pizza
Yield > 2 " pizzas
Keys : Desserts Berry Berries Nuts Italian Italy European Mediterranean Warm
Ingredients :
2 x 12" Dessert Pizza Shells,
unbaked
3 x Egg whites
4 oz Almond paste
8 oz Boysenberry preserves
TOPPING
3/4 lb Boysenberries, whole
1 1/2 cup Almonds, blanched, slivered, and toasted
8 oz Chocolate chips
TO SERVE
Confectioners' sugar
Whipped cream, OR vanilla ice cream
Method :
• Beat egg whites in mixer with paddle until foamy; add almond paste and cream until smooth. Add Boysenberry preserves and mix until fully incorporated. Reserve Boysenberry mixture.
• Top each unbaked pizza shell with 1/2 cup of the
Boysenberry/egg white mixture, leaving 1/2-inch border. Bake in 400 degree oven for 7 minutes.
• Remove from oven, and top each pizza with 6 oz. whole Boysenberries, 3/4 cup toasted almonds and 4 oz. chocolate chips. Return to oven and bake for an additional 7 minutes.
• Remove and let cool for fifteen minutes. Serve warm, dusted with confectioners' sugar and topped with whipped cream or vanilla ice cream.
Braciole
Yield > 12 Servings
Keys : Beef Main Onions Sausage Meats Italian Italy European Mediterranean
Ingredients :
2 x Round steaks, one inch thick, ( 1 1/2 pound each)
1 lb Italian sausage
1 med Onion, sliced
1 cup Herb stuffing mix
1 x Egg
1/4 cup Water
4 oz Pimientos, halved
8 oz Sliced mozzarella cheese
Method :
• Split the steaks, butterfly fashion, (split, but not all the way; open to one large piece).
• Pound steak with mallet or edge of heavy plate. Cook the sausage in a large skillet; drain well. In the same skillet, saute the onion; lift out with a slotted spoon; place onion on steaks.
Add stuffing mix, egg and water to skillet; mix well; spread over steaks. Remove 1 slice cheese from package; slice lengthwise. Place half of cheese strips and half of the pimeintos along one edges of the steak. Place sausage on pimientos.
Starting at the end, roll up each steak, jell-roll fashion. Repeat with second steak. Tie rolls every two inches. Place in a shallow baking pan; pour 3/4 cup water over rills. Bake in 350 F. oven for 40 minutes, basting occasionally.
• Sprinkle reserved chopped cheese over rolls. Bake 10 minutes longer or until cheese melts. Remove strings; slice.
• To Freeze: Wrap uncooked rolls in foil; label with
finishing instructions and freeze. To bake frozen rolls; unwrap; place in baking pan. Pour 3/4 cup water over. Bake in 350 F. oven for 1 hour and 40 minutes, basting occasionally. Sprinke cheese on top; bake for 10 minutes longer.
Braised Baked Potatoes( Patate Brasate Al
Forno)
Yield > 4
Keys : Tubers Root Vegetable Italian Italy European Mediterranean
Ingredients :
1 lrg onion coarsely chopped
750 gm waxy potatoes peeled and cut into 5mm slices
1/2 tbl each chopped fresh basil sage chives and parsley
250 gm ripe tomatoes coarsely chopped
1 x salt and freshly ground pepper
3 tbl extra virgin olive oil
Method :
• Preheat the oven to 240C/475F/Gas 9.
Put all the ingredients into a roasting pan and mix together with your hands.
• Bake for about 1 hour until the potatoes are cooked.
• This is a peasant meal made in the country when
everyone is busy and no one has time to cook. lt is just thrown into the oven without a lot of care but funnily enough it is this that gves the perfect taste to the dish. You can eat it by itself or serve it with any roasted meat.
• Serves 4
Braised Beef with Rosemary
Yield > 1
Keys : Meats Herbs Italian Italy European Mediterranean
Ingredients :
50 gm streaky bacon finely diced 1 clv garlic chopped
grated rind 1/2 lemon
1 x salt pepper
1/2 tsp dried rosemary
750 gm sirloin of beef
50 gm flour
4 tbl olive oil
3 x onions sliced
150 ml red wine
150 ml water
1 tbl tomato puree
1 tbl single cream
1 x tomato quartered
sprigs parsley
Method :
• Mix the bacon garlic lemon rind salt pepper and
rosemary.
• Rub into the meat.
• Cover the joint and put in the refrigerator for about 3 hours to absorb the flavours.
• Dust the meat with half the flour.
• Heat the oil in a braising pan and fry the onions until they are golden yellow.
• Add the meat and fry on all sides until brown about 10 minutes.
• Add the wine and water stirring up any residue sticking to the pan.
• Cover and braise for 35 minutes over a low heat.
• Remove the meat from the pan place on a hot dish cover and keep warm.
• To make the sauce stir up the pan juices and sieve them into a saucepan.
• Bring to the boil.
• Mix the remaining flour with a little cold water and the tomato puree and add to the sauce.
• Bring to the boil then simmer for 5 minutes over a low heat.
• Season with salt and pepper.
• Stir in the cream.
• Garnish the meat with tomato quarters and parsley and serve the sauce separately.
Braised Cavolo Nero
Yield > 6
Keys : Italian Italy European Mediterranean
Ingredients :
6 x heads cavolo nero
sea salt and freshly ground black pepper
3 tbl olive oil
2 clv garlic peeled and finely sliced
extra virgin olive oil
Method :
• Remove the tough centre stems from the cavolo nero leaves.
• Wash and blanch in boiling salted water for about 3 minutes.
• It is important not to overcook.
• Heat the olive oil in a heavy bottomed saucepan and gently fry the garlic.
• When it begins to colour add the blanched cavolo and season generously.
• Cook together to blend the garlic with the cavolo about 5 minutes.
• Remove from the heat pour over extra virgin olive oil and serve.
• Serves 6
Braised Field and Wild Mushrooms (Funghi Brasati)
Yield > 6
Keys : Italian Italy European Mediterranean
Ingredients :
100 gm dried porcini mushrooms reconstituted (qv)
675 gm medium flat field mushrooms thickly sliced
5 tbl olive oil
3 clv garlic peeled and sliced
sea salt and freshly ground black pepper
2 tbl chopped basil marjoram or flat leaf parsley
1 x juice of 1 lemon
Method :
• Heat 4 tablespoons of the olive oil in a large heavy
bottomed pan until smoking.
• Add the sliced fresh mushrooms and fry stirring
constantly for 15-20 minutes or until the mushrooms have become very dark and soft.
• Remove and keep warm.
• Wipe clean the pan.
• Strain the porcini retaining their juices and rinse and squeeze dry.
• Heat the remaining olive oil in the pan and gently fry the garlic and porcini.
• When the garlic begins to colour pour the strained porcini juices into the pan and simmer until reduced to 2 tablespoons.
• Add the cooked mushrooms season with salt and pepper and stir to combine the flavours. Add the herbs and lemon juice and serve.
• Serves 6
Braised Stuffed Rabbit Legs with Walnuts
Yield > 4
Keys : Main Dish Rabbit Game Meats Nuts Italian Italy European Mediterranean
Ingredients :
4 x Rabbit legs
1/2 cup Walnuts
2 x Garlic cloves
1/4 cup Extra-virgin olive oil plus
4 tbl Extra-virgin olive oil
1 tsp Chopped fresh rosemary leaves
1 tbl Freshly-ground black pepper
2 med Red onions cut into 1" dice
1/4 cup Dried cherries
1/4 cup Dried apricots cut 1/8"
julienne
1 bot Prosecco wine
Method :
• Remove bones from rabbit legs and butterfly open.
• In a food processor, blend together walnuts, garlic, olive oil, rosemary and pepper until a paste is formed. Divide paste among 4 rabbit legs and roll each leg up. Tie each leg securely with butcher's twine.
• In a 10- to 12-inch saute pan, heat 4 tablespoons oil until smoking. Place rabbit legs in pan and saute on all sides. When fully browned, add onions, cherries and apricots and saute until softened, about 6 to 7 more minutes. Pour in Prosecco and bring to boil. Lower to a simmer and cover halfway. Cook
50 to 60 minutes until very tender, turning occasionally. If liquid dissipates, add 1/4 cup water at a time.
• Remove rabbit legs and cut the strings. Place on platter, top with cherry mixture and serve.
• This recipe yields 4 servings.
• Comments: The original recipe title as listed is "Braised Stuffed Rabbit Legs With Walnuts, Proseco, Dried Cherries And Apricots".
Branzino Alla Zoni
Yield > 6 Servings
Keys : Seafood Italian Italy European Mediterranean
Ingredients :
3 lb Red snapper filets
1 1/2 cup Sliced mushrooms
4 tbl Butter
1/3 cup Dry white wine or Vermouth
1/3 cup Lemon juice
2 tbl Chopped parsley
1 pch Cinnamon
GARNISH
2 tbl Toasted pine nuts
2 x Oranges, peeled, cut into halves and sliced
Method :
• 1. Saute snapper filets and mushrooms in butter until half done.
• 2. Add wine and lemon juice and cook a bit longer. Toss in remaining ingredients and cover for a minute or so.
• 3. When the fish is done, serve with mushrooms, pine nuts and orange pieces piled on top.
• GENOA
• LUGANA/ THE EYRIE, CHARDONNAY 76
Bread and Tomato Soup with Olive Oil -
Jeff Smith
Yield > 12 Servings
Keys : Soups Stews Italian Italy European Mediterranean
Ingredients :
1/2 lb Italian bread, dried overnight
1 1/2 cup Tomato, chopped
8 cup Chicken stock
Salt and pepper, to taste
1 med Onion, chopped fine garnishes
2 cl Garlic, crushed
Extra virgin olive oil, driz
1 1/2 tbl Fresh sage, chopped
Grated parmesan cheese
2 cup Fresh tomato sauce
Method :
• Cut the bread into
1" pieces and place on a sheet pan. Allow to dry overnight.
Place the chicken stock, onion, and garlic in a 6 quart pot.
Cover and simmer gently for 30 minutes. Add the sage, tomato sauce, chopped tomato, and the bread, which has been soaked in cold water to cover for 2 minutes, then drained and squeezed dry. Simmer, covered, gently for 20 minutes. Allow to stand covered 15 minutes so that the bread will continue to expand and absorb flavor. Reheat the soup to serving temperature and add salt and pepper to taste. Serve with the garnishes.
Bread Crostini
Yield > 36 bites
Keys : Breads Bake Party Italian Italian Italy European Mediterranean
Ingredients :
12 slc white bread
30 gm butter
TOPPING:
50 gm butter
2 tbl flour, plain
1 cup milk
3 tbl parmesan cheese
salt, pepper
1 x egg yolks
100 gm mushrooms
3 x anchovy fillets
TO GARNISH:
1/4 cup Parmesan cheese
50 gm anchovy fillets
6 x olives, black
1/4 x red capsicum
Method :
• Cut crusts from bread. Brush each side with melted
butter and place on a tray and in a moderate oven for 10 minutes or until golden brown, remove and allow to cool.
• Make the topping: Finely dice mushrooms and anchovy fillets.
• Melt butter in a saucepan, add flour and cook 1 minute, add milk and stir until mixture is thick and smooth. Remove from heat, add grated cheese, mushrooms, anchovy paste, egg yolk and seasoning. Stir well to combine.
• Spread teaspoons full of mixture onto toasted bread and sprinkle with extra parmesan. Garnish with olive, capsicum strips and anchovy pieces. Bake in a hot oven for 5-7 minutes.
• Starter for dinner parties.
• Can be made ahead and reheated in the oven as
required.
Bread Pizza
Yield > 1 Servings
Keys : Italian Italy European Mediterranean
Ingredients :
1 x White Bread Slice
Ketchup
1 x Hot Dog
1 pch Oregano
1 x American Cheese Slice
Method :
• Spread Ketchup on Bread, drop on a pinch or two of Oregano. Place one slice of American Cheese on top. Cut Hot Dog into little round pieces 1/8 to 1/4 inch , and place 5 or 6 pieces per slice of bread. Bake in toaster oven until the cheese melts.
Breadcrumbs, Plain and Italian Style
Yield > 1
Keys : Italian Italy European Mediterranean Italian
Ingredients :
3 cup crumbs
2 tbl dry milk
1 tbl brown sugar
1 dsh salt & pepper
1 tbl dried parsley
2 tsp onion powder
1 tsp garlic powder
Method :
• And 1 Tbsp Italian seasoning if you want the Italian flavor for the crumbs Also, if you want a slightly more moist texture, add 1 Tbsp 100% pure virgin olive oil
• I "save" in an airtight container, all the crusts from my loaves of bread, especially the wheat!
• I dry them in the oven, on a low temp. and then grind them with one of those old fashioned food grinders. Of course, there are electric ones to use now, but I like the "action" on the old grinders. Add to crumbs: (to make approx. 1 qt.)
• Toss bread crumbs with other ingredients.
Breadmaker Italian Bread
Keys : Breads Machine Italian Italy European Mediterranean
Ingredients :
1 1/4 cup Water
1 1/2 tsp Salt
2 tbl Olive oil
3 1/4 cup Bread flour
1/4 cup Italian Bread improver, King Arthur brand
2 tsp Yeast
Method :
• Place ingredients in your breadmaker according to
manufacturer's suggestions.
• Select the dough cycle. When finished, place the dough on lightly floured board. Punch down. Flatten out slightly and with wet hands, pat water on the top of the dough. Dry your hands and roll the dough in a jelly roll fashion. Place the dough
on a floured peel or directly onto a heavy, dark, baking sheet.
Let rise 35-40 mins.
• Preheat oven to 350F. Bake for about 20 mins.
• Let cool completely before slicing.
Breadsticks Italiano
Yield > 8 Servings
Keys : Breads
Ingredients :
1/2 cup Butter
1/4 cup Parmesan, grated
1 tsp Garlic salt
1 tbl Chives, chopped
1/2 tsp Basil, dried
11 oz Breadsticks, canned
Method :
• Soften butter. Preheat oven to 350. Combine all
ingredients except breadsticks; mix well. Separate dough into 1 section per serving. Unroll dough; cut each strip in half.
Place dough on cookie sheet according to package directions.
Spread lightly with butter mixture. Bake for 15-18 minutes, or until lightly browned. Serve with remaining butter mixture.
Breakfast Lasagna
Yield > 1
Keys : Pasta Italian Italy European Mediterranean
Ingredients :
1 pkt lasagna noodles
1 lb ricotta cheese
2 x eggs
6 tbl unsalted butter
6 tbl flour
3 cup milk
1/2 tsp dry mustard
1/4 tsp nutmeg
1 pch salt
2 tbl red wine
1 1/2 tsp tomato paste
1 tbl olive oil
4 x cloves garlic
1 lb cooked ham, thinly sliced
1/2 lb gruyere cheese, grated
1/2 lb mozarella cheese, grated
1/4 lb parmesan cheese, freshly grated
fresh parsley, chopped
Method :
• Prepare noodles according to package directions. Mix ricotta cheese with eggs.
• Prepare white sauce: melt butter in medium saucepan, add flour, stirring until smooth. Add milk slowly using whisk.
Cook slowly until sauce is smooth and thickened. Add dry mustard, nutmeg, and salt. Stir in wine and 1/2 of the Parmesam cheese.
• In small pan, sauteegarlic in oil. Remove garlic, add oil to sauce. Stir in tomato paste. Layer ingredients into a 13 X 9 X 2
lasagna pan starting with a thin layer of sauce. Next a layer of noodles followed by the ricotta cheese and egg mixture, the ham, the gruyere and the mozzarella cheese. To with sauce and Parmesan cheese. Repeat, starting with noodles, until finished, ending with sauce and Parmesan cheese. Sprinkle
with parsley. Bake at 350F for 35 to 45 minutes in a preheated oven. Let stand for 10 minutes before serving.
• Western New York State several years ago. It won a prize in a Lasagna contest sponsored in the same area in 1984 or thereabouts.
Yield > 1
Keys : Italian Italy European Mediterranean
Ingredients :
Method :
• Pasta is the savior of busy cooks. When we can't think of anything else, there's always that jar of red
sauce. Within a few minutes, we've boiled the pasta, heated the sauce, and thrown in whatever was lurking in the refrigerator that looked good. Sprinkle with Parmesan and we're done.
• While this meal is handy, I'm tired of it. Making the same thing repeatedly bores me, even when it
meets my criteria for an incredibly quick meal.
• If you feel the same way, here are some ways to break out of your rut, without spending any extra time on the sauce. First, choose your sauce base: canned spaghetti sauce, prepared Alfredo sauce, olive oil, or fresh tomatoes.
• Then, try one of the combinations below.
• The premise is simple: add a few exciting things to the base so that that your dish tastes good enough
to make again, and good enough to make for company.
• Some of these combinations are deceptively simple and surprisingly luscious.
• I made the tuna and olive oil dish for my skeptical husband, and together, we finished the whole bowl.
The anchovy pasta has been a family favorite for years.
• 1. Spaghetti Sauce Base
• Saute these items below in a pan, then add the sauce: sausage slices, browned with sliced red peppers and onions mushrooms (a variety is good) sauteed in butter and herbs, preferably fresh sage
leftover sliced chicken breast sauteed quickly with onions or shallots. Add chopped green olives to taste.
• 2. Alfredo (white sauce) Base
• Today you can purchase respectable pre-prepared white sauces at the grocery store. Just heat the sauce over the stove, then throw in:
• smoked salmon pieces, capers, and dill peas and chopped pancetta or ham a few twists of lemon peel, a squeeze of lemon juice, and cooked shrimp.
• 3. Olive Oil Base
• This one is so easy, it's ridiculous. You can make just about anything with the triumvirate of olive oil,
garlic and Parmesan. You can even leave it at that, for a classic Italian dish. Or, saute minced garlic over low heat, then add:
a can of anchovies, smash them, then toss sauce with pasta and 1/4 cup of chopped parsley.
• a can of tuna, capers and chopped parsley.
• chopped arugula, spinach or chard (tough stems discarded). Toss pasta with Parmesan cheese.
• chopped cooked broccoli.
• Toss with Parmesan, bacon bits and hot red pepper flakes.
• 4. Fresh or Canned Tomato Base
• Start with a saute of:
olive oil and diced zucchini, then a clove or two of garlic, minced. Throw in tomatoes and heat. Add chopped fresh basil and toss.
• olive oil and garlic, add a can of tomatoes, dried herbs, and a can of chickpeas. Add chopped fresh basil and toss.
• olive oil and garlic, add a can of tomatoes, then 1 lb. shrimp. Toss in herbs such as fresh basil and
parsley, and sprinkle pasta with Parmesan cheese.
Brenda Vaccaro's Terrific Italian Sausage
Yield > 1
Keys : Italian Italy European Mediterranean Italian Hot
Ingredients :
1 lb Italian sausage
salt for skillet
2 tbl top grade olive oil
1 x yellow onion, peeled, chop
3 lrg red, green or yellow pepper, diced
8 x Italian plum tomatoes, to 10
salt to taste
fresh ground pepper to taste
1 x lemon, cut
Method :
• Separate sausage into individual links. Spread thin layer of salt evenly on bottom of large iron skillet; heat over high flame. Add sausage, reduce heat, and cook slowly until sausage are brown and crisp on all sides. In separate skillet, heat olive oil. Add onion and pepper; cook over low heat, stirring.
• Cut and seed tomatoes; press through sieve. Add to
skillet and peppers. Cook over moderate heat, stirring until thickened and nicely colored. Season to taste with salt and pepper. Drain cook hot sausage on absorbent paper; removing excess salt and grease. Squeeze lemon juice over sausage.
Serve sauce hot on the side, or spoon over sausage.
• NOTE: Brenda's speciality can be more
pungent if made with pressed garlic or herbs such as basil, oregano or Italian parsley. Include 3 to 4 crumble strips of bacon (optional) in the dish.
Broccoli and Noodles Parmesan
Yield > 8
Keys : Pasta Cheese Vegetables Italian Italy European Mediterranean
Ingredients :
1 1/2 lb broccoli
2 tbl butter or margarine
1/2 cup chopped onion
1 med clove garlic, minced
1 can campbell's soup *
1/2 tsp dried basil leaf, crushed
1 cup monterey jack cheese **
1/2 cup parmesan cheese, grated
1 cup sour cream
5 cup cooked wide egg noodles
***
Method :
• * 10-3/4 Condensed Cream of Mushroom
** Shredded
*** 5 cups BEFORE cooking Cut broccoli into bite-size pieces.
In covered 4-qt saucepan over medium heat, in 1" boiling water, cook broccoli 6 mins or until tender. Drain in colander.
• In same saucepan over medium heat, in hot butter, cook onion and garlic until onion is tender, stirring occasionally. Stir in soup and basil; mix well. Add cheeses, stirring until melted.
Stir in sour cream, broccoli and cooked noodles. Pour into 2-qt casserole. Cover; bake at 350F for 30 mins or until bubbly.
Broccoli and Shrimp Soup
Keys : Low Calorie Fat Free Diet Fish Seafood Soups Stews Italian Italy European Mediterranean Warm
Ingredients :
2 tbl extra virgin olive oil or as needed
3 lrg baking (Idaho) potatoes peeled and cubed (1/2-in)
2 x 8 oz leeks with pale greens washed, finely
chopped
4 x scallions with greens finely chopped
or 2 spring onions
4 x fresh bay leaves or double if dried
Salt and freshly ground black pepper
4 qt Vegetable Broth or water hot
1/2 tsp peperoncino (crushed red pepper)
8 oz broccoli (1 branch) or to taste
1/2 cup long-grain rice
1 lb small shrimp (about 40)
shelled and deveined
1/2 cup Italian parsley chopped
1/4 cup freshly grated Pecorino
Romano cheese
Method :
• In a deep, heavy 4- to 5-quart pot, heat the olive oil over medium heat. Add the potatoes and cook, stirring occasionally with a wooden spoon, until lightly browned, about 5 minutes.
Most likely, the potatoes will stick, but that is fine; adjust the level of heat to prevent the bits of potato that stick from getting too dark. Stir in the leeks, scallions, and bay leaves.
Season them lightly with salt and pepper and cook, stirring, until the leeks are wilted, 2 to 3 minutes. Add the broth and peperoncino and bring to a boil, scraping up the bits of potato from the bottom. Adjust the level of heat to a simmer and season the soup lightly with salt and pepper. Simmer,
uncovered, until the potatoes begin to fall apart, about 40 minutes.
• Meanwhile, prepare the broccoli. Trim off and discard the ends of the stalks and any large leaves. Cut off the tops and cut them into florets no larger than 1/2 inch. Peel the stalks and cut them into 1/2-inch cubes.
• Add the broccoli to the soup and simmer for another 15 minutes. (The soup can be prepared to this point up to 2 days in advance and refrigerated. Bring the soup to a simmer before continuing.)
• Stir in the rice and cook for 10 minutes, stirring
occasionally. Add the shrimp, bring to a boil, and remove the pot from the heat.
• Remove the bay leaves. Stir the parsley into the soup and check the seasoning. Serve in warm soup bowls, sprinkled with the grated cheese.
• Description: "Minestra di Broccoli e Gamberi"
• NOTES : Lidia says: "I don't usually add cheese to
seafood pasta and soup dishes, but in this minestra the flavor of good Pecorino Romano is complementary. Do not be concerned with the broccoli losing its bright green color; it
really tastes better this way." We made the soup WITHOUT shrimp. It took me about 1 hour 10 mins or so, timing the additions. We didn't really notice the rice - even tho the rice didn't fall apart (bisque) - a full protein soup! Tasty and thick.
creamy without cream.
Broccoli Frittata
Yield > 2 Servings
Keys : Cheese Eggs Rice Italian Italy European Mediterranean
Ingredients :
2 1/2 tbl Onion, chopped
1 pkt Frozen chopped broccoli, cooked and drained
2 1/2 tbl Parmesan cheese
1/4 cup Milk
1/2 cup Mozzarella, shredded
2 tbl Butter
1 sm Garlic clove, crushed
1 cup Rice, cooked
2 x Eggs, slightly beaten
1/2 tsp Salt
Pepper
Method :
• Saute onion in butter until tender. Do not brown. Add broccoli, garlic, rice and parmesan, mix well. Combine eggs, milk and seasonings. Stir into rice mixture. Turn into wellbuttered shallow 1 quart casserole. Top with mozzarella cheese. Bake at 350 degrees for 20-25 minutes until set.
Yield > 8
Keys : Diabetic Special Diets Side Dish Vegetables
Ingredients :
1 lb fresh broccoli florets (or thawed frozen)
1/4 cup fat-free Italian salad dressing
Method :
• Place broccoli florets in steamer basket above 2 inches boiling water. Cover and steam 4 minutes or until broccoli is bright green and crisp-tender when pierced with a fork.
• Remove from steam and place broccoli in serving dish. Drizzle with Italian dressing and toss to coat. Serve immediately.
• This recipe yields 8 servings.
• Serving size: 1/2 cup.
• Comments: Italian dressing gives a nice zing to broccoli that's cooked just right tender, but still a little crisp!
Yield > 5
Keys : Soups Italian Italy European Mediterranean
Ingredients :
1 tsp olive oil
olive oil spray
1/4 cup minced red onion
1/4 cup minced celery
2 cup bunch of broccoli chopped
1/4 cup diced red bell pepper
1 cup chopped green beans (bite size)
3 cup defatted low-sodium
vegetable broth preferably fresh
1/2 tbl minced fresh sage
1/4 tsp coarse salt
1/8 tsp pepper
1 pch red pepper flakes
1/4 cup tubettini (tiny tubular pasta)
15 oz canned cannelini beans rinsed
1 tbl chopped fresh herb(s) (basil, thyme and/or
oregano)
4 tsp freshly grated Parmesan
Method :
• 1. Spray a heavy 3 to 4-quart pot. Add olive oil and heat over medium-low heat. Add onion and celery and cook, stirring frequently, until vegetables are limp, 4 minutes (to develop flavor; add a tablespoon of broth to prevent scorching, if necessary). Add broccoli, bell pepper, beans, broth, sage, sage and pepper and red pepper flkaes. Bring to a boil.
• 2. Add tubettini; bring to a boil. Reduce heat to medium high and cook, uncovered, until the pasta is barely al dente, about 7 minutes. Add beans and herbs; continue cooking until pasta is cooked, about 5 minutes. Reduce heat to lowest setting; cover and keep warm before serving or serve immediately. Transfer to bowls; sprinkle each with 1 tsp
parmesan cheese and serve with crusty bread.
• TIP - I make broth in 1-quart batches from vegetable trimmings: carrot, leek/scallion greens, celery, green-bean tips, asparagus ends, etc. I add tomatoes, better than bouillon mushroom base, garlic, parsley, thyme, bay, dill, fennel seed,
peppercorns; steep until flavorful. Strain. The broth varies depending on the scraps and season. -pat
• Yield: 5 cups
• NOTES : Tubettini, tiny tubular pasta, and broccoli are cooked together to create a light, nourishing soup that can be prepared in less than 30 minutes. REVIEW: Easy to prepare soup; light. The taste depends on the quality of the broth (see tip). Suggest slowly sweating the onion and celery to develop more flavor.
Broccoli Stuffed Shells
Yield > 6
Keys : Low Calorie Fat Free Diet Italian Italy European Mediterranean
Ingredients :
1/4 cup vegetable broth
1 cup mushrooms, chopped
1/2 cup onions, chopped
2 x cloves garlic, minced
1 tbl fresh oregano, minced
1 tbl fresh basil, minced
2 cup nonfat ricotta cheese
2 1/4 cup broccoli, chopped, steamed
3 x egg whites, lightly beaten
18 x jumbo pasta shell, cooked al dente and
2 cup tomato sauce fresh ground black pepper
to taste
Method :
• Place broth in skillet over medium heat. Add mushrooms, onions, and garlic.
• Cook, stirring, for 5 minutes or until lightly browned.
• Remove from heat and stir in oregano, basil, ricotta, broccoli, and egg whites.
• Preheat oven to 350F.
• Stuff drained shells with ricotta-broccoli mixture.
• Spread 1/2 cup tomato sauce on bottom of 9 by 13 inch nonstick baking pan.
• Arrange shells over sauce. Top with remaining sauce.
• Bake for 30 minutes or until shells are hot. Top with black pepper to taste
Yield > 4 Servings
Keys : Meats Italian Italy European Mediterranean
Ingredients :
TOMATO SAUCE
1 med Carrot, minced
1 med Onion, minced
1 x Celery, stalk, minced
1 tsp Garlic, minced
1 tsp Thyme
1 tsp Oregano
1 x Bay leaf
2 cup Tomatoes, chopped
Salt (to taste)
Pepper, white (to taste)
Oil
STUFFING
1/2 cup Crumbs, bread
1 tbl Parsley, minced
1 tsp Garlic, minced
1/2 tsp Oregano
1 tbl Cheese, Romano, grated
1 tbl Cheese, Parmesan, grated
2 lrg Eggs, hard-boiled, chopped
2 tbl Oil, olive, (or more)
Salt (to taste)
Pepper (to taste)
ASSEMBLY
8 slc Veal
1/4 cup Oil, olive
Method :
• Tomato Sauce: =
• Heat the oil in a pan and add the carrot, onion, celery and garlic.
• Cook for 8 minutes over moderately low heat.
• Add herbs, tomatoes, salt and pepper. Simmer for an hour or more.
• Stuffing: =
• Combine ingredients, blending with your hands.
• Assembly: =
• Pound the veal slices thin and divide the stuffing among them. Roll up the veal around the stuffing and secure with a toothpick.
• Heat the oil, then brown the veal rolls, pouring off the fat.
• Add the sauce and simmer the veal rolls, covered, for 1 hour or until just tender when pierced with a knife.
Yield > 1 servings
Keys : Italian Italy European Mediterranean
Ingredients :
1 lrg Onion
1 lb Ground round
1/3 cup Plain dry bread crumbs
1/3 cup Grated Parmesan cheese
1/3 cup Evaporated skim milk
1 x Egg
1 1/2 tsp Dried Italian herb seasoning
1 tsp Garlic powder
1/2 tsp Salt
1/2 tsp Ground black pepper
Vegetable oil spray
Method :
• Peel and chop onion. In medium bowl, combine chopped onion, ground round, bread crumbs, Parmesan cheese, milk, egg, Italian herb seasoning, garlic powder, salt, and pepper.
With clean, dry hands, thoroughly mix together all the ingredients. Rinse your hands with water, but do not dry them.
With wet hands, form mixture into 15 meatballs by rolling the meat mixture between the palms of your hands. Each meatball should be about 1 3/4 inches in diameter. When you're finished rolling the meatballs, wash and dry your hands. Place oven
rack 7 inches from broiler. If using broiler pan, remove it from the broiler. Preheat broiler. Spray broiler pan or baking pan with vegetable oil spray. (Make sure you are far away from the broiler while spraying.) Arrange meatballs in sprayed pan in 3
rows, 5 meatballs per row. Place pan on oven rack. Broil meatballs for 5 minutes. Using oven mitts, remove pan from broiler. With tongs, turn meatballs over. Return pan to broiler.
Broil 5 minutes longer. Using oven mitts, remove pan rom broiler.
• Cook's note: You can serve these meatballs plain, or spoon them into a large nonstick skillet with one half the recipe for Basic Tomato Sauce. Place the skillet over medium heat and warm 2 minutes, or until hot.
Brothers' Scampi
Yield > 2 Servings
Keys : Shellfish Seafood Italian Italy European Mediterranean
Ingredients :
1 lb De-tailed, butterfly Shrimp
1 stk margarine
1 tbl Olive oil
4 x Cloves minced garlic
1 1/2 tbl Flour
3/4 cup Chicken broth
1 x Juiced lemon
1/4 cup Chicken broth
1/2 cup Dry white wine
Flakes parsley
Method :
• Remove shells & tails from shrimp. Butterfly them. In pan, heat up margarine & oil & garlic until bobbly. Add shrimp & fry for a short while.
• Meanwhile, combine flour and 3/4 cup chicken broth in gravy shaker. When shrimp are ready, add flour/broth to pan.
The gradually add the remaining chicken broth, lemon juice (use 2 1/2 Tbsp juice if not using a real lemon), and wine.
Sprinkle with parsley flakes before serving over rice.
Brown-Sugar Hot Chocolate
Yield > 4
Keys : Beverages Drinks Jaw Italian Italy European Mediterranean
Ingredients :
3 sqr , (1 oz each) unsweetened chocolate
1/3 cup water
1 qt milk, heated (4 cups)
3/4 cup packed brown sugar
1/8 tsp salt
peppermint cane or stick for garnish
Method :
• Stir chocolate and water in a medium saucepan over low heat until chocolate has melted (mixture will thicken).,
Gradually whisk in milk, then sugar and salt until evenly blended.
• To serve: Reheat in a saucepan over medium-low heat or in microwave, stirring occasionally. Serve with peppermintcane stirrer.
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