Archive for the ‘Italian’ Category

Pasta Dough

8 eggs 2 tsp. salt 4 cups all purpose flour|In a large bowl, combine eggs & salt. Beat well. Add flour, 1 cup at a time until dough sticks together but is still soft. Spread flour on a board, knead dough for 15−20 minutes. Cover and let stand in a warm place for about 1 […]

Pasta Alla Caruso

2 Tbs. Olive Oil 1 Cup Flour, seasoned with a pinch of salt & freshly ground black pepper 1 Lb. Chicken Livers, separated into individual lobes, all visible fat removed 2 Tbs. Unsalted Butter 1 Lb. assorted mushrooms, Shiitake (stems removed), Portobello, Crimini, White button, sliced thinly 1 Cup dry red wine 1 28 Oz. […]

Insalata Caprese

4 large fresh tomatoes, sliced 1/4 inch thick 16 ounces fresh mozzarella cheese, sliced 1/4 inch thick 1/3 cup packed whole leaf fresh basil 4 tablespoons extra virgin olive oil fine sea salt to taste freshly ground black pepper to taste 1/4 cup imported olives|On a large platter, arrange tomato and mozzarella slices and basil […]

Meatballs (Polpette Alla Casalinga)

2 slices Italian bread, torn into small pieces 1/2 Cup milk 2 Tblsp. finely chopped fresh Italian parsley 2 cloves finely chopped garlic 1 teaspoon salt 1 egg lightly beaten 1 pound beef chuck, ground twice 6 Tblsp. freshly grated Romano cheese 1 Tblsp. olive oil 1/4 teaspoon garlic salt Freshly ground black pepper 1 […]

Torta Di Spinaci

10 oz. spinach, blanched 1 minute, drained, dried and chopped 2 cups all purpose flour, extra for kneading dough 1/2 cup unsalted butter(4 oz.) 1 egg yoke plus 3 whole eggs, beaten 3 tbs milk 1/4 cup golden raisins, soak 30 minutes in water, drain 3/4 cup heavy cream 1/2 cup grated Parmesan cheese salt […]

Manicotti

1 lb. ricotta cheese 1 1/2 lbs. mozzarella cheese (grated), divided 1/4 cup romano cheese (grated) Salt and pepper 1/4 cup provolone cheese (grated) Parsley (chopped) 3 eggs 2−3 cups tomato sauce|Combine all ingredients together, except tomato sauce. Mix well. (Use 1 lb. mozzarella cheese) Spread some tomato sauce on the bottom of a baking […]

Risotto alla Parmigiana

2 tablespoons unsalted butter 2 tablespoons olive oil 1 medium onion, finely chopped 1 pound Arborio rice 6 cups chicken stock, hot 2 tablespoons butter 3 ounces Parmagiano Reggiano cheese, coarsely grated|Heat the butter and oil in a large, straight−sided saute pan or saucepan. Add the onion, and saute until soft, without browning. Add the […]

Basic Italian Bread

Biga: 1/2 Teas. Active Dry Yeast 1 Cup Lukewarm water 2 Cups Unbleached, All−purpose Flour Mix the yeast and water together, and then slowly start adding the flour, mixing well. Cover with plastic wrap and let sit at room temperature for up to 6 hours. Refrigerate overnight. Bread: 2 Cups Warm Water (about 90 degrees […]

Eggplant Parmigiana

2 Small Eggplants; unpeeled cut into 1/4−inch rounds 2 Eggs; lightly beaten 1−1/2 Cup Bread crumbs 1/2 Teaspoon Salt 1/8 Teaspoon Pepper 1 Garlic cloves peeled and halved 3/4 Cup Olive oil 20 Ounce Tomatoes, canned 1/3 Cup Tomato paste 2 Tablespoon Minced basil 1 Teaspoon Salt 1/8 Teaspoon Pepper 1 Cup Grated Parmesan cheese […]

Calamari Imbottiti

8 small squid 1 small onion,chopped 2 tablespoons raisins 1−1/2 cups bread crumbs 1 teaspoon minced parsley 2 tablespoons grated Parmesan cheese salt and pepper 1 egg ,well beaten 1 #2 can tomatoes 4 tablespoon olive oil 1 clove garlic|Have fish dealer clean squid thoroughly, removing eyes, outside skin and intestines. Cut off heads and […]