Italian Butter Cookies
5 1/2 cups all-purpose flour 1 1/8 cups granulated sugar Zest of 1 lemon 4 egg yolks, well beaten (save whites) 2 cups butter 1 ounce whiskey
Mix flour and sugar in large bowl. Make a well in flour mixture. Slice butter and place in well. Sprinkle lemon zest over this. Add whiskey and […]
Chicken Soup with Tortellini (Pollo in Brodo con Tortellini)
1 (3 to 4 pound) broiler-fryer chicken, cut up 6 cups water 1 stalk celery (with leaves, cut into 1-inch pieces 1 medium carrot, cut into 1-inch pieces 1 medium onion, cut into fourths 2 sprigs parsley 1 bay leaf 2 1/2 teaspoons salt 1 teaspoon black […]
Spedinis
Posted by artsycook
Source: Recipe by Lisa Stapor
1 pound eye of round (ask butcher to slice 1/4-inch thick) Olive oil, extra virgin or pure Bay leaves 2 medium onions 1 cup Italian seasoned bread crumbs 1/2 cup Parmesan cheese 1 teaspoon garlic powder 6 to 8 metal skewers
Set oven on high broil. Gently pound out each […]
Veal Scallopini
2 pounds veal, sliced thin Flour to dredge the veal 2 eggs, beaten Olive oil 1/2 cup (1 stick) butter Juice of 1 lemon 1 pound fresh mushrooms, sliced 3/4 cup wine Lemon slices (thin) Fresh chopped parsley to garnish Salt and pepper to taste 1/3 cup lemon juice
Pound veal slices to about 1/8-inch […]
Pasta with Three Cheeses (Pasta al Tre Formaggi)
You can use Fontina cheese for a more pronounced flavor.
2 tablespoons butter or margarine 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/8 teaspoon pepper 2 cups milk 1 cup shredded Fontina or mozzarella cheese (4 ounce) 1 cup shredded Gruyère or Swiss cheese (4 ounce) 1/2 cup grated […]
Fettuccine Alfredo
3/4 pound uncooked fettuccine Boiling salted water 6 tablespoons unsalted butter 2/3 cup whipping cream 1/2 teaspoon salt Large pinch ground white pepper Large pinch ground nutmeg 1 cup freshly-grated Parmesan cheese 2 tablespoons chopped fresh parsley
Cook fettuccine in large pot of boiling salted water just until al dente, 6 to 8 minutes; drain […]
Garlic and Basil Gnocchi
Posted by bettyboop50 May 10, 2001
Makes about 120 dumplings - serves 6-8
3 cups cooked potatoes (cut potatoes into small cubes and boil until tender) 3 tablespoons basil 2 tablespoons Italian parsley 5 cloves garlic, minced or pressed 1 cup ricotta cheese (cottage cheese can […]
Baked Ravioli and Cheese
1 (50-count) package frozen cheese ravioli 2 tablespoons butter or margarine 2 tablespoons flour 2 cups milk 1 1/2 cups cubed American cheese 3/4 cup crushed potato chips (optional)
Cook ravioli according to package directions; drain. Meanwhile, for sauce, melt margarine in a large saucepan. Stir in flour. Add milk; cook and stir […]
Milano Shrimp Fettuccine
4 ounces uncooked spinach or egg fettuccine 1/2 pound medium shrimp, peeled and de-veined 1 garlic clove, minced 1 tablespoon olive oil 1 (14 1/2 ounce) can diced tomatoes with basil, garlic and oregano, undrained 1/2 cup whipping cream 1/4 cup sliced scallions
Cook fettuccine according to package directions; drain.
Meanwhile, […]
Papa Vento’s Beef Braccioli
Posted by artsycook 12/6/2001 12:32 am
Don’t go telling my Dad that I’m sharing his recipes!!!! Goes great with Papa Vento’s Sauce (see Pasta Sauces index)
1 (1 1/2 to 2 pound) beef rump roast, sliced 1/4-inch thick 1 large onion, sliced thin 8 ounces fresh mushrooms, sliced thin 3 ounces mozzarella cheese, shredded […]
Pesto
Genoa is the home of pesto since basil flourishes all over Liguria. This version can be made without the pine nuts, also.
4 cups fresh basil leaves 1 clove garlic 1 tablespoon pine nuts 1/3 cup Parmesan, freshly-grated 1/3 cup Pecorino, freshly-grated 5 tablespoons olive oil Salt, to taste
Put basil, garlic, pine nuts and cheeses in […]
Caponata (Aubergine Salad)
1 pound eggplant, cut into cubes 2 tablespoons olive oil 4 stalks celery, sliced 1 onion, sliced 8 ounces tomatoes, peeled and chopped 2 tablespoons capers 2 tablespoons pine nuts 1 tablespoon granulated sugar 1/2 cup red wine vinegar 1/4 cup large green olives Salt, to taste Pepper, to taste
Sprinkle cubes of eggplant […]
Sicilian Salad Dressing
Posted by artsycook
1/2 cup extra virgin olive oil 1/3 to 1/2 cup red wine vinegar, to taste 1/3 cup water 1/2 teaspoon salt or to taste 1/2 teaspoon pepper or to taste 1 rounded teaspoon oregano 1 teaspoon garlic powder
Combine all ingredients in a 12 ounce jar or cruet and shake well every […]
Braised Veal Shanks, Milan Style (Osso Buco)
Serve with a sprinkling of Gremolada.
4 pounds veal or beef shanks 1/4 cup all-purpose flour 3 tablespoons olive oil 1 medium onion, chopped 1 medium carrot, chopped 1 stalk celery, chopped 1 clove garlic, chopped 1 bay leaf 1 cup water 1/2 cup dry white wine 1 teaspoon instant […]
Sicilian Cheesecake
1 sponge cake 1 pound ricotta cheese 3 ounces cream cheese 1/2 cup granulated sugar 2 teaspoons maraschino cherry juice 4 ounces bitter chocolate, grated 2 teaspoons glacéd fruit, chopped 1/2 cup Vanilla Sugar
Cut sponge cake into 3 layers. Beat cheeses together and rub through a fine sieve. Add sugar, chocolate, maraschino cherry juice […]
Osso Bucco
This is a specialty of Milan — braised veal shanks.
6 tablespoons butter or margarine 4 veal shanks, cut about 3 inches long 1 tablespoon seasoned salt 1/2 teaspoon coarsely-ground black pepper 3 tablespoons flour 1 teaspoon Italian seasoning 1/4 teaspoon garlic powder 1 tablespoon dried parsley flakes 1 tablespoon dried celery flakes 2 small […]
Linguine with White Clam Sauce (Linguini con Vongole Bianco)
Serve this dish from Northern Italy with a green salad tossed with a sharp vinaigrette dressing.
1 medium onion, chopped 1 clove garlic, finely chopped 3 tablespoons butter or margarine 1 tablespoon all-purpose flour 3 (6 1/2 ounce) cans minced clams (with liquid) 1/2 teaspoon salt 1/2 teaspoon […]
Farina Dumplings (Gnocchi alla Romana)
3 cups milk 1 cup farina or semolina 2 beaten eggs 1 tablespoon butter 1 teaspoon salt Dash of pepper 1/4 cup margarine 1 cup grated Parmesan cheese
Heat milk to scald. Reduce heat. Slowly stir in farina and cook until thick, about 5 minutes.
Remove from heat. Stir in eggs, margarine, salt […]
Chicken Rolls Saltimbocca
Posted by liz 6/11/01 9:49:47 pm
Source: Lou Seibert Pappas
Here is a recipe that I make frequently for company. It is delicious and has been very well received.
6 large split boned, skinned chicken breasts 6 wafer-thin slices prosciutto 6 slices Italian fontina, Jarlsberg or Samsoe cheese 2 tablespoons fine dry bread crumbs Salt and […]
Pesto
1/4 cup plus 1 tablespoon olive oil 2 tablespoons pine nuts (pignolias) 1 cup tightly packed fresh basil leaves, rinsed, drained, and stemmed 2 medium cloves garlic 1/4 teaspoon salt 1/4 cup freshly-grated Parmesan cheese 1 1/2 tablespoons freshly-grated Romano cheese
Heat 1 tablespoon of the oil in small saucepan or skillet […]
