Ingredients:
Dressing:
1/4 cup white wine vinegar
1 Tbsp each fresh oregano and chopped basil leaves (or 1/2 tsp each of dried oregano and basil)
1-2 cloves garlic, minced
3/4 cup olive or walnut oil
Salt and pepper, to taste
Salad:
6 medium-sized Idaho Potatoes, well scrubbed
1/4 cup balsamic vinegar
1/4 cup chicken or vegetable broth
1 cup sliced red onion (soaked in cold water)
1/4 cup pitted, oil-cured black or green olives
3/4 lb hot Italian turkey sausage, cooked and sliced thinly
6 cups washed arugula or field greens
In a small mixing bowl, combine dressing ingredients and set aside.
Chop potatoes into 1-inch cubes. In a large pot of boiling water, boil potatoes until tender, about 7-9 minutes. Drain potatoes well. Transfer potatoes to a large mixing bowl. Combine balsamic vinegar and broth in a cup; drizzle over potatoes.
Add fennel, sliced red onion, olives and cooked sausage to the bowl; stir to combine.
Pour dressing over the mixture and stir gently to coat all ingredients with dressing. Serve salad over greens.
Ingredients:
1 lb. fettuccine
4 oz. pancetta
2 tbs. olive oil
3 egg yolks
4 oz. grated Pecorino
salt
pepper
Heat olive oil in a skillet over medium-high heat. Add diced pancetta and fry until crisp and brown, 5-6 minutes. Remove from heat and set aside.
In a bowl beat together egg yolks, Pecorino cheese, salt and a generous amount of pepper. Set aside.
Cook the fettuccine in plenty of boiling salted water until al dente, strain and pour back into pot. Over a low flame, add the cooked pancetta and the egg mix, allow the heat to cook the eggs for a few minutes. Toss well, sprinkle some more cheese on top and serve immediately.
Ingredients:
4 slices white bread
4 eggs
7 cups milk
grated Parmigiano
1 clove garlic, chopped
1 pinch of oregano
5 tbs. olive oil
1 lb. mushrooms, sliced
2/3 lb. tomatoes, peeled and chopped
salt
pepper
Remove and discard the crust of the white bread and moisten the rest with milk. Sauté the garlic with oil; stir in the mushrooms for few minutes and then add the tomatoes. Cook for 10 mins. Let cool for a while.
Whip the eggs; mix in the cheese and the moist bread; combine with 2/3 of the sautéed mushroom and tomatoes, then place this mixture in a buttered baking dish: top with a layer of remaining mushrooms. Sprinkle with oregano, salt and pepper. Bake for about 10-15 mins. in oven at 400ºF.
Ingredients:
1 lb. top round veal
1/4 lb. sliced prosciutto
sage leaves
1 cup flour 1/2 cup beef broth (optional)
2 tbs. olive ail
4 tbs. butter
1 glass white wine
salt
pepper
Cut the veal into thin slices and flatten with a wooden mallet. Place a slice of ham over each slice of meat with a sage leaf in the center. Roll them up and close them with a toothpick as you would a safety pin (it should not go across the rolls but make a stitch along the sides).
Put the oil and butter in a saucepan. Lightly dust the rolls with flour and sauté over medium flame for 3 mins. Add wine and simmer for another 2 mins. Add salt and pepper to taste. Arrange the rolls on a serving platter. In the skillet used to cook the rolls, let the cooking juices reduce for a minute, then pour over the rolls. Serve immediately.
Ingredients:
12 veal escalopes
3 oz. butter
2 lemons (1 squeezed, 1 thinly sliced into 12 slices)
flour
white wine
salt
white pepper
1 oz. dry white vine
1 tbs. parsley, chopped
Melt 1 1/2 oz. butter in a shallow pan. Dust the veal with flour and sauté briskly, 30 secs. on each side. Remove from the pan, place in serving platter and set aside in a warm place.
Melt the remaining butter in a clean skillet. When hot, add a splash of dry white wine, let reduce quickly then add the juice of one lemon, salt and pepper to taste and parsley. While very hot and foaming, pour the sauce over the veal. Place 2 slices of lemon with a pinch of parsley on each escalope and serve.
Ingredients:
1 cup sweet almonds
1 cup bitter almonds
1/2 cup granulated sugar
1 tsp. vanilla
2 cups sugar
5 egg whites
Blanch and toast the almonds. Peel and chop them very finely or crush them in a mortar with 1/2 cup sugar. Add the vanilla, beat egg whites till stiffened, then fold in the almonds. Spoon the batter into a pastry bag fitted with a plain tip. Pipe 2 l/2-in. wide rounds about 1 1/2 apart on a buttered baking sheet and flatten them a bit. Sift the confectioner's sugar over the tops and let stand at room temperature 1-2 hours. Pre-heat the oven to 350ºF and bake for about 20 mins. Remove from oven and cool.
Ingredients:
1 lb ground beef
1 lb ground pork
3 eggs
1/4 cup of grated romano cheese
1/4 cup of bread crumbs
1 tbls chopped fresh parsely
1/2 tsp of black pepper
1/2 tsp salt
Mix all ingredients well in large bowl using hands or wooden spoon,
roll mixture into golf ball sized balls. Heat a large skillet, add
1 tsp oil, fry meatballs untill fully cooked, remove from skillet
and then add to your favorite tomato sauce and let simmer.
Ingredients for the dough:
1 oz. yeast
1/2 cup milk
1/2 cup flour
salt
3 eggs
1/2 cup butter
4 Tbs. raisins
Ingredients for the syrup:
3 Tbs. sugar
1/2 cup water
4 Tbs. rum
Dissolve the yeast in 1/2 cup of warm milk and make into a dough with 4 Tbs. flour. Place dough in a bowl, cover, and let it stand in a warm place for 30 minutes or until it doubles in size.
Make a fontana on a pastry board with the remaining flour, a pinch of salt, the eggs, the sugar, the butter and the fermented dough. Soak the raisins in lukewarm water, then squeeze out the excess water and work them into the dough. Put the dough in a large buttered, sugar-dusted ring mold and let rise again, in a warm place, until it doubles in size (it should take approx. 1 hour). Bake for 45 minutes at 375 F. oven.
Prepare a syrup by dissolving the sugar in the water, over a low flame. Add the rum. Unmold the baba while still warm. Soak with the rum syrup and serve.
Ingredients:
1 1/4 cups dried beans, such as kidney beans or white (navy) beans
5 oz. salt pork of slab bacon, diced
3 tablespoons olive oil
1 large onion, chopped
2 carrots, diced
2 potatoes, diced
2 cloves garlic, chopped
1 tablespoon tomato paste
3 quarts beef stock or water
bouquet garni
3 cups thinly sliced cabbage
1 cup macaroni or any small pasta
Grated Parmesan cheese, to serve
Cover the beans with water and soak for 8 hours or overnight. Drain, put in a large saucepan with 2 quarts water and simmer for 1 1/2 hours, or until tender.
Meanwhile, place the salt pork or bacon in another saucepan and cover with cold water. Bring to a boil, strain and refresh in cold water. Spread on paper towels to dry. In a large heavy-bottomed stockpot or Dutch oven, heat the olive oil and lightly brown the salt pork or bacon over medium heat for 3 minutes. Add the onion, carrots, potatoes, celery and garlic, reduce the heat and cook for 5 minutes without coloring. Add the tomato paste and cook for 3 minutes. Add the stock and simmer for 10 minutes, skimming any fat from the surface. Add the bouquet garni and cabbage and simmer for 5 minutes. Remove from the heat and set aside.
Drain the beans and add to the soup mixture. Return to the heat and simmer for 10 minutes. Add the pasta and cook for another 15 minutes, or until soft. Check the seasoning and remove the bouquet garni. Serve with the grated Parmesan sprinkled over the top.
Ingredients:
1/2 pound fresh mozzarella cheese, sliced 1/4-inch thick
2 large ripe tomatoes, sliced 1/4-inch thick
1 cup fresh basil leaves
Salt and freshly ground pepper
2 tablespoons drained capers (optional)
1/4 cup extra-virgin olive oil
In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large platter (or on individual plates if you are doing individual portions) with sliced tomatoes, overlapping for effect.
Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste. Sprinkle capers over the top.
Just before serving, drizzle on some excellent extra-virgin olive oil. NOTE: Insalata Caprese should never be allowed to sit in oil for any length of time and become soggy, and no vinegar of any kind goes on Insalata Caprese!
Ingredients:
1 can (14.5 ounces) low-salt chicken broth, or 2 cups homemade
1/4 cup dry white wine
Water as needed
1/4 teaspoon saffron threads
2 tablespoons olive oil
1 tablespoon butter, plus another tablespoon
1 cup chopped onions
1-1/4 cups arborio rice
1/4 cup freshly grated Parmesan cheese
Salt and pepper to taste
1 tablespoon chopped fresh parsley
Mix the chicken broth, wine and enough water to make 2-1/2 cups in a medium saucepan. Bring to a boil; reduce heat and add the saffrom threads. Cover and keep hot.
Heat the oil and 1 tablespoon of the butter in a medium saucepan over medium heat. Add the onions and sauté until softened, about 5 minutes. Add the rice and stir until all of the grains are coated with the oil. Add 1/2 cup of the hot broth and stir well. Stir often until the liquid is absorbed. Add another 1/2 cup of the broth and stir again. Repeat the process until all of the broth has been used and the rice is very creamy, about 20 minutes. (Depending on the age of the rice, you might need to add more broth. Water will be fine.) When the rice is done, stir in the remaining butter, Parmesan cheese, salt, pepper and parsley. Serve immediately.
Ingredients:
2 cups fresh parsley or basil, firmly packed
3/4 cup Parmesan or Romano
2/3 cup olive oil
2 to 4 cloves garlic
1/3 cup pine nuts or walnuts
Neapolitan Thin Pizza Dough
Preheat oven to 400.
Place basil and garlic in food processor bowl and blend until smooth. Add nuts and cheese and continue blending. While processor is running, add olive oil until creamy. (Pesto can be stored up to three months in refrigerator if covered with a thin layer of olive oil, or it can be frozen.)
To assemble pizza: Use pastry brush to add a thin coat of oil to pizza shell (can omit this step). Spread pesto over shell. Sprinkle feta over top and add thinly sliced and quartered tomatoes, if desired.
Bake 10-15 minutes. Serve with a salad.
Ingredients:
2 Tbsp. olive oil
2 cloves garlic, crushed and chopped
1 28 oz. can peeled tomatoes (Progresso), drained and seeded
1/2 tsp. salt
1 13" uncooked dough crust
8 oz. shredded mozzarella cheese
1 tsp. dried basil
Cut tomatoes into chunks and lightly saute in oil with garlic and salt. Drain and set aside.
Brush dough crust with oil. Top with cheese, tomatoes, and basil. Drizzle with oil.
Bake in preheated 500 degrees F oven on pizza stone for 8-10 minutes or until crust is golden brown and cheese is bubbly.
Remove from oven and top with parmesan cheese.
Cool on a wire rack for 2-3 minutes before cutting into wedges and serving.
Ingredients:
1 1/2 teaspoons active dry yeast
1/4 cup lukewarm water (105 degrees)
1 1/2 tablespoons olive oil
1/2 cup cold water
1 2/3 cups unbleached all-purpose flour, plus flour for kneading
3/4 teaspoon salt
In a large mixing bowl, stir the yeast into the lukewarm water. Let stand until creamy, about 10 minutes. Stir in the olive oil and the cold water, and then whisk in 1/2 cup of the flour and the salt, stirring until smooth. Stir in the remaining flour, 1/2 cup at a time, until the dough comes together in a rough mass.
On a lightly floured work surface, knead the dough until smooth and velvety, 8-10 minutes. It will be soft. Cover loosely with a kitchen towel and let rest for 15 minutes.
Divide into 2 equal portions, knead briefly, then roll each portion into a smooth, tight round ball. To use the dough immediately, sprinkle a little flour on the work surface and set the balls on it. Cover them with a kitchen towel and let rise for 1 hour, then stretch and top the dough as directed in each recipe.
You may also store one or both balls of dough until ready to use. For short-term storage and for a slow rise resulting in more flavor, place the dough balls on a small baking pan lined with a kitchen towel, cover them with a second towel and refrigerate for up to 48 hours; remove from the refrigerator and let stand at room temperature for 10-15 minutes before forming the pizza. For longer storage, slip each flour-dusted ball into a plastic freezer bag, seal tightly and freeze for up to 1 month. Before use, place the frozen dough in a lightly oiled bowl, cover loosely with plastic wrap, and let thaw overnight in the refrigerator or for about 2 hours at room temperature. The thawed dough should be puffy and soft to the touch.
Ingredients:
4 Links Turkey Sausage (Spicy or Mild)
1 Medium Onion, Finely Diced
3 Strips Of Bacon, Chopped
2 Garlic Cloves, Peeled And Minced
2 Medium Potatoes. Peeled And Cut Into Large Dice
2 to 3 Cups Of Chopped Grenns (Kale Is Usually Preferred)
Salt & Pepper To Taste
¼ Cup Heavy Cream
4 Cups Chicken Broth
Parmesan Cheese To Serve
Cook the bacon in a heavy pan until crisp. Remove to another dish, leaving the baco fat in the pan. Add the sausage links, and cook over medium heat until browned well on all sides. Add ½ cup of water, cover, and cook another 10 minutes over medium low heat or until completely cooked. Remove the sausages to a plate, and cook the onions in the same pan until translucent. Add the garlic, and cook another minute or two.
In a large soup or stockpot, add the chicken broth and potatoes. Bring to a boil, and then reduce the heat to medium low. Cut the sausage links into ½ inch sklices, and then add these to the stockpot. Cook for 10 minutes and then add the kale and bacon. Season with salt and pepper, and simmer another 10 minutes.
Remove a little of the potato from the pot, and place it in a bowl. Mash the potato together with the cream, and then add this mixture to the pot, mixing well. Serve hot, offering a sprinkle of grated Parmesan cheese if desired.
Ingredients:
8 ounces pasta
1 bunch cooked broccoli floret, drained
5 medium fresh basil leaves
3 tablespoons butter
3/4 cup heavy cream
1 cup grated Parmesan cheese
salt and pepper to taste
Cook pasta until tender; drain. In food processor with steel blade, combine broccoli, basil, butter and cream. Pulse to purée. Add Parmesan cheese and pulse to blend. Mix broccoli mixture into drained pasta; stir.
Ingredients:
1 to 2 Boxes Regular or "Oven Ready" Lasagna noodles (depending on size pan using)
2 lbs. Lean Ground Beef
2 lbs. bulk Italian Sausage
1 Can (32 oz) Crushed Tomatoes
1 Can (32 oz) Tomato Puree
2-3 Fresh basil Leaves, chopped coarsely
2-3 cloves garlic
1 medium Vidalia Onion
1-2 oz Olive Oil
Salt/pepper to taste
Garlic powder & onion powder, to taste
Crushed red pepper flakes, to taste, if desired
1-2 teaspoons Sugar
1 3 lb container Ricotta Cheese
1 lb Mozzarella Cheese (Cubed)
1/2 cup Grated Parmesan Cheese
Brown ground beef and sausage in frying pan; drain and set aside. In a large pot or sauce pan heat olive oil then add your chopped garlic and onions, brown slightly (Do Not Burn). Add your can of crushed tomatoes and tomato puree. Fill the cans with cold water and stir to get remaining contains; add that water into the pot and stir. Add basil, salt, pepper, garlic powder, onion powder, pepper flakes (if desired), and sugar; stir well. Bring to a boil then simmer for 2 hours. Cook lasagna noodles according to package directions. Spread 1/2 cup of sauce on bottom of large lasagna pan. Place first layer of lasagna noodles down, sprinkle with ground beef and sausage, add several spoonfuls of ricotta cheese and a handful of the cubed mozzarella cheese, add 1/2-1 cup of sauce and sprinkle with grated parmesan Cheese. Then keep repeating this process until all ingredients are used. Top off last layer of lasagna with sauce, mozzarella and grated cheese. Bake at 350 degrees for 45 min to 1 hour. Let stand for at least 2 hours.
Ingredients:
4 tablespoons sugar
1/2 cup water
4 egg yolks
1 tablespoon sweet Marsala wine (+) 2 tablespoons for the espresso mixture.
4 ounces cream cheese
6 ounces mascarpone cheese
8 ounces heavy whipping cream, whipped
2 cups espresso or strong coffee
1 ounce dark rum
2 tablespoons sugar
24 French-style ladyfingers
2 tablespoons powdered sweetened cocoa mix
2 tablespoons grated semi sweet chocolate
Cream Mixture: Cook sugar and water together until it reaches a temperature of between 234° and 240°F on a candy thermometer, this is the soft-ball stage. At the same time, in an electric mixer, prepare egg mixture by whipping the egg yolks on high speed until pale yellow and thick, then slowly pour in the sugar syrup while mixing on high until the mixture is light and fluffy, Be sure to scrape down the sides of the bowl. With mixer on medium speed, add cream cheese and whip until smooth. Add mascarpone and Marsala. Mix until incorporated. Fold in whipped cream. Refrigerate.
Espresso Mixture: To prepare espresso mixture, combine espresso, additional Marsala, dark rum and sugar. Heat to 140 degrees F. then let it cool completely before using it.
To assemble, dip ladyfingers in espresso mixture. Place one layer of dipped ladyfingers on bottom of serving platter. Top with one layer of cream mixture. Add another layer of dipped ladyfingers, topped with a second layer of cream mixture. Sift cocoa over top.
Refrigerate for 2 hours before serving.
Sprinkle with grated chocolate.
Ingredients:
1 1/4 pounds Fresh mushrooms of choice
garlic clove 1 1/2
Fresh parsley a few sprigs
Olive oil 1/4 cup/ 60 ml
Salt and pepper
3 tablespoons Unsalted butter
1 1/4 pounds Short-grain rice
1 1/2 quarts vegetable stock, hot or water
Fresh Parmesan cheese
Clean the mushrooms. Cut the mushrooms into small pieces.
Peel and finely slice the garlic clove. Mince the parsley.
Heat the olive oil in a frying pan and cook the garlic for 1 minute. Add the mushrooms and cook over high heat for 4-6 minutes, until almost all of the liquid has evaporated. Remove from the heat and add the minced parsley, salt and pepper to taste. Keep warm. Heat 1/2 of the butter in a saucepan. Fry the rice in the butter for 3-4 minutes over medium heat, stirring until the rice absorbs the butter. Gradually add the hot stock, while stirring continuously. After the rice has absorbed half of the stock, add the cut mushrooms and any cooking juices from the frying pan.
Gradually add the rest of the stock.
When the rice is ready, swollen and soft, add the remaining butter and season to taste with salt. Grate the Parmesan cheese and serve on the side. Serve hot.
Ingredients:
Egg yolks 2
Ground nutmeg pinch
Milk 1 pint/475 ml
Water 3/4 pint
Salt pinch
Butter 1 tablespoon + for greasing
9 ounces Semolina
2 tablespoons Freshly grated Parmesan cheese
Separate the eggs and reserve the yolks. Using a fork, beat the yolks, nutmeg, and grated Parmesan cheese. Bring the milk, water, salt, and butter to a boil in a saucepan over moderate heat. Reduce to a simmer. Slowly pour in the semolina in a thin stream, stirring with a wooden spoon or whisk. Cook, stirring, for 15-20 minutes. Remove the pan from the heat and add the egg yolk mixture. Mix well.
Wet a shallow tray and spread the semolina in a 1/2 inch/1 cm thick layer. Smooth the surface with a moistened spatula. Cover and let cool for at least 2 hours, and up to 12.
Preheat the oven to 400 degrees F/ 200 degrees C.
Using a cookie cutter, or a glass, cut the gnocchi into circles. Grease a baking dish with butter. Arrange the circles in the dish so that they overlap slightly. Sprinkle with additional grated Parmesan cheese and bake for 20 minutes, or until golden brown. Serve when hot.
In a small mixing bowl, combine dressing ingredients and set aside.
