Recipe ingredients:

• 3/4 cup butter
• 1 cup sugar
• 3 eggs
• 3 cups flour
• 2 teaspoons vanilla
• 2 tablespoons anise seed
• 3 3/4 teaspoons baking powder
• 1 cup chopped almonds

 Recipe method:

• To prepare the biscotti, cream butter, sugar and 1 tablespoon anise seed.
• Add eggs and vanilla. Combine flour, baking powder and 1 tablespoon anise seed.
• Add to cream mixture. Add nuts, mix in and form cookie dough into 2 or 3 long thin rolls.
• Place rolls on a ungreased baking pan or cookie sheet and bake biscotti cookie rolls at 350 degrees 15 to 20 minutes, or till light brown.
• Remove from oven and cut diagonally into 1/2 to 3/4 inch slices.
• Put back in oven and bake an additional 10 to 15 minutes or till biscotti is lightly toasted.
• You want the biscoti to dry slightly. It will look somewhat like a elongated piece of french bread, except smaller.

Tags: almond, biscotti, recipe, italian, recipes, cooking

 Recipe ingredients:

• 1/2 cup butter
• 2 tablespoon molasses
• 2 eggs
• 1 cup almonds, ground toasted
• 1/2 teaspoon lemon rind, grated
• 1 teaspoon almond extract
• 1/2 cup amaretto liqueur
• 2 cup pastry flour, whole wheat

 Recipe method:

• Cream together butter and molasses.
• Add eggs, ground almonds, lemon rind and almond extract. Mix well.
• Stir in amaretto alternately with flour.
• Drop by teaspoons onto unoiled cookie sheets.
• Bake at 350 degrees for 12-15 minutes.
• Cookies will be golden brown when done.

Tags: amaretto, cookies, recipe, italian, recipes, cooking

 Recipe ingredients:

• 1 teaspoon minced garlic
• 1 teaspoon olive oil
• 5 to 6 Roma tomatoes, chopped, 28-ounce can plum tomatoes
• 3 tablespoons balsamic vinegar
• Salt and pepper to taste
• 1/4 cup chopped fresh basil
• 1/2 pound angel hair pasta, uncooked

 Recipe method:

• Saute the garlic in olive oil until lightly browned. Do this in a skillet large enough to hold the tomatoes later. Leave garlic in skillet.
• Place tomatoes, salt and pepper, basil and balsamic vinegar in a non-reactive bowl and set aside for 10 minutes, stirring occassionally.
• Boil water for pasta. Just before you put the pasta in the water, drain tomatoes and reserve the juice that runs off.
• Put the angel hair pasta in the water to cook for the recommended amount of time.
• Heat your garlic skillet and toss drained tomatoes briefly just to heat.
• They should retain their shape. The pasta should finish cooking at the same time the tomatoes are ready.
• Toss the pasta and tomato mixture together and serve with freshly grated parmesan cheese.

Tags: angel, hair, balsamic, tomatoes, recipe, italian, recipes, cooking

 Recipe ingredients:

• 1/2 pound sliced Genoa salami
• 1 slicing tomato
• 1 large white onion
• 2 roasted red bell peppers
• 1 pound sliced provolone
• 2 cans black pitted olives
• 1 can baby corn on the cob
• 1 small jar of Pepperoncini peppers
• 2 stalks of celery
• 1 can of rolled anchovies
• Extra virgin olive oil

 Recipe method:

• Use a long platter and arrange in the following order: Salami, provolone, tomato, onion, red peppers and achovies.
• Put the baby corns and olives in the center of tray.
• Take and cut in half celery sticks. Then slice each again length wise.
• Arrange celery sticks in between each antipasto.
• Sprinkle some salt lightly on everything. Then drizzle olive oil on everything.
• Let the antipasto sit covered in the refrigerator till ready to serve. Sitting helps enhance the flavors.

Tags: antipasto, recipe, italian, recipes, cooking

 Recipe ingredients:

• 1 lb. rice
• 2 eggs
• 1/4 lb. grated parmesan cheese
• 3/4 lb. ground beef
• 1/4 lb. ground chicken
• 1 onion and 1 stalk of celery, chopped
• 1/4 tsp. sage
• 1 tsp. oregano
• Salt and pepper to taste
• 1/2 cup white wine
• Oil for fying
• Some flour and dried breadcrumbs
• 1 beaten egg

 Recipe method:

• Cook the chopped onion and celery with a soupspoon of oil in a pan and cook over a moderate fire.
• Add the meat, chicken, sage, oregano, salt and pepper and continue cooking, stirring constantly. Add some of the white wine.
• Meanwhile boil the rice in salt water and when cooked add the grated parmesan cheese and the two eggs.
• When the rice is cold put a soupspoon of rice in your left hand, add a teaspoon or the meat mixture and complete the ball with another spoonful of rice, forming a ball about the size of a small orange.
• When all the balls are formed roll them in flour, then dip them in the beaten egg, followed by the breadcrumbs and fry them in boiling oil.
• There should be enough oil to completely cover the little oranges. As soon as they are golden remove with a slotted spoon and place on paper towels to absorb the extra oil.
• Keep them warm in the oven until ready to serve.

Tags: arancini, riso, recipe, italian, recipes, cooking

 Recipe ingredients:

• 3/4 small onion, minced
• Salt
• 1-1/2 teaspoon capers, rinsed and chopped
• 1 teaspoon lemon juice
• Salt and pepper
• 1 mint leaf
• 1 pound thin asparagus

 Recipe method:

• Place onion and salt in a bowl large enough to hold the asparagus. Mix well and let steep for 30 minutes.
• Add the capers, lemon juice and mint leaf and marinate for at least 1 hour. Mix thoroughly from time to time.
• Meanwhile, bring an asparagus cooker to a boil and cook the asparagus until tender but still crisp, about 3 minutes. Drain.
• Toss the still warm asparagus with the marinade and add salt and pepper. Toss gently and serve.

Tags: asparagi, campo, recipe, italian, recipes, cooking

 Recipe ingredients:

• 3 cloves garlic, minced
• 1/4 to 1/2 cup olive oil, do not substitute
• 1 cup chopped or sliced asparagus, use only the tender half or tips – asparagus can be substituted with broccoli, string beans or zucchini
• 1/8 cup chopped onion, red or yellow
• 1/4 to 1/2 cup fresh basil, finely chopped
• 8 ounces pasta noodles of your choice
• Grated Parmesan cheese

 Recipe method:

• Quick pesto sauce: Saute garlic, onion and basil in olive oil until the garlic and onion turns light brown. Do not over cook. Set aside and keep warm.
• Prepare the pasta of your choice according to package directions except for the following: Add 1 to 2 cups additional water. Just before water begins to boil, add the asparagus or the vegetables of your choice. When the water begins to boil add the pasta and cook according to directions.
• Drain the pasta and vegetable mixture and pour the pesto sauce over the top, tossing lightly to coat. Top with parmesan cheese and serve.
• You can also serve the pasta direct from the cooking pot to the plates and then add the pesto. This eliminates having to wash another bowl.
• Serve with French bread and have additional parmesan cheese available at the table.

Tags: asparagus, pasta, pesto, recipe, italian, recipes, cooking

 Recipe ingredients:

• 1 lb. lasagna pasta noodles, cooked
• 2-16 oz. jars meatless sauce
• 2 cup cottage cheese, lg. curd
• 1/2 cup grated Parmesan cheese
• 1 lb. Mozzarella cheese, sliced thin
• 3/4 cup chopped onion
• 2 cloves garlic, chopped or minced
• 2 tsp. salt
• 2 eggs, beaten
• 2 lbs. ground beef
• 1 tsp. Italian seasoning

 Recipe method:

• Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm.
• Meanwhile, saute the ground beef, garlic and onion is a large heavy skillet or saucepan until beef is done.
• Add sauce, salt and Italian seasoning and mix well. Simmer on low heat 12 to 15 minutes.
• In a separate bowl, combine eggs and cottage cheese.
• Grease a 9″ x 12″ or larger, baking pan.
• Arrange a first layer of noodles, a layer of the cooked beef, cottage cheese and mozzarella cheese.
• Add a second alternating layer of lasagna noodles and other ingredients.
• Repeat until pan is full ending up with a top layer of the lasagna sauce.
• Sprinkle with parmesan cheese and bake at 350 degrees for 40 to 50 minutes.

Tags: baked, lasagna, recipe, italian, recipes, cooking

 Recipe ingredients:

• 4 belgian endive heads
• 1/2 pound taleggio cheese, room temp
• 1/4 pound smoked salmon, thin slice
• 15 prosciutto or bresaola, cured beef slices
• 2 tablespoon fennel leaves, finely chop
• 2 tablespoon parsley, fresh, fine chop
• 1 tablespoon sun-dried tomatoes, pureed
• 1 cup roasted peppers, cut in thin strips
• Fresh ground black pepper
• Extra virgin olive oil

 Recipe method:

• Carefully remove endive leaves. Rinse and dry carefully.
• Salmon boats: Place a slice of salmon on the endive leaf, enough to sit in the endive boat.
• Remove the outer skin of the taleggio and leave half the cheese for the second combination.
• Gently blend the cheese with the fennel leaves.
• Drizzle a little extra virgin olive oil on the salmon and grind a couple of turn of pepper.
• Place a spoonful of taleggio on top and serve.
• Bresaola boats: Place a slice of bresaola or prosciutto on the endive.
• Place a strip of roasted red pepper on top, drizzle with extra virgin olive oil and sprinkle with chopped parsley.
• Gently mix the sun-dried tomatoes into the cheese.
• Place a spoonful on top of the boat endive and serve.

Tags: barchetta, endivia, belga, taleggio, recipe, italian, recipes, cooking

 Recipe ingredients:

• Biga:
  • 1/2 teas. active dry yeast
  • 1 cup lukewarm water
  • 2 cups unbleached, all-purpose flour
• Bread:
  • 2 cups warm water
  • 1 pkg. active dry yeast
  • 5-6 cups all-purpose, unbleached flour
  • 2 ts. salt

 Recipe method:

• 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.
• Place the water in a large bowl, sprinkle the yeast overtop and mix well. Let sit 10 minutes until bubbly.
• Add the biga, flour, and salt and stir with a wooden spoon (or mix with your hands) until everything is mixed. The dough will be fairly wet and sticky at this point.
• Cover and let stand in a warm spot for about 1 to 1 1/2 hours until doubled in volume.
• Punch down the dough, folding it over on itself two or three times, cover and let rise once more until doubled, about 1 hour. If you choose, you could refrigerate your dough at this time and leave it overnight to prepare the next day.
• Turn out your dough onto a floured baking sheet, and without overworking it too much shape into one large or two smaller round or oval shaped loaves, using as much extra flour as needed to keep it from sticking.
• Slash across the tops of the loaves with a serrated knife or razor just prior to baking.
• Preheat the oven to 350 degrees F. and place a casserole dish with boiling water on the lower oven rack.
• Bake your bread 30 minutes, turn the baking sheet around, and reduce the heat to 300 degrees and bake for another 30-45 minutes. At this point your bread should be golden brown and should sound hollow when you tap the bottom.
• Allow the bread to cool to room temperature and serve.

Tags: basic, bread, recipe, italian, recipes, cooking

 Recipe ingredients:

• 9 cups water
• 1 teaspoon salt
• 3 cups cornmeal, coarse-grain

 Recipe method:

• Bring water to a boil in a large heavy pot.
• Add salt and reduce heat until water is simmering.
• Take cornmeal by the handful and add to water very slowly, controlling the flow to a thin stream through your fingers.
• To avoid lumps, stir quickly with a long handled wooden spoon while adding cornmeal.
• If necessary, stop adding cornmeal from time to time and beat mixture vigorously.
• Cook, stirring constantly, 20 to 30 minutes.
• Polenta will become very thick while cooking.
• It is done when it comes away cleanly from the sides of the pot.
• Pour polenta into a large wooden board or a large platter.
• Wet your hands and smooth out polenta evenly, about 2 inches thick.
• Let cool 5 to 10 minutes or until polenta solidifies.
• Cut cooled polenta into slices 1 inch wide and 6 inches long.
• Place slices in individual dishes.
• Serve hot, covered with your favorite sauce.

Tags: basic, polenta, recipe, italian, recipes, cooking

 Recipe ingredients:

• 1-1/2 pound top round, very thin sliced
• 1/2 cup fresh basil, minced
• 2 roasted red peppers, diced
• 4 tablespoon parmesan, fresh grated
• 2 tablespoon parsley, minced
• Salt and pepper
• 6 slice proscuitto, very thin
• 2 tablespoon olive oil
• 2 tablespoon parsley, minced
• 1/4 cup balsamic vinegar
• 2 tablespoon pepper, black fresh ground
• 2 cloves garlic, finely minced
• 1/4 cup olive oil

 Recipe method:

• Place beef slices on counter or flat surface.
• Sprinkle with the red peppers and parsley.
• Cut proscuitto to fit each beef slice and place over peppers.
• Sprinkle with basil leaves, Parmesan and pepper.
• Roll tightly and tie in two places with kitchen twine to secure, or use toothpicks.
• Combine all marinade ingredients and pour over beef rolls in non-reactive pan.
• Let set at room temp for an hour, or refrigerate for several hours.
• Remove from marinade, reserving marinade.
• Heat 1/4 cup olive oil in large heavy skillet.
• Brown beef rolls on all sides.
• Add marinade and simmer for 20 minutes.
• You can put into tightly covered baking dish and bake at 350 for 15-20 minutes.

Tags: braciole, balsamico, recipe, italian, recipes, cooking

 Recipe ingredients:

• 4 Tbs. Extra Virgin olive oil
• 1 Med. onion, finely chopped
• 1 Stalk celery, finely chopped
• 1 Med. carrot, finely chopped
• 4 – 8 Calamari, cleaned and chopped into rings
• 1 Cup dry red wine
• 1 28 oz. can Italian plum tomatoes
• 1 Lb. mussels, cleaned and de-bearded
• 1 Dozen littleneck clams
• 1 Cup water
• 1 Doz. medium shrimp, peeled and de-veined
• 1 Doz. sea scallops (optional)
• 2 Lb. assorted firm fleshed fish (Haddock, schrod, cod, monkfish, etc.) cut into large chunks
• 4 Tbs. flat leaf Italian parsley, finely chopped
• Freshly ground black pepper

 Recipe method:

• Heat the olive oil over moderate heat in a four to six quart pot, then add the onion, celery and carrot, stirring as they go in.
• Saute the vegetables until they become soft and slightly browned, about ten minutes.
• Raise the heat to high and add the calamari. Saute, stirring constantly, until they become purple and begin to brown slightly, two or three minutes.
• With the heat still on high, add the red wine, scraping the bottom of the pot for any bits of vegetables that may have caramelized.
• Boil for a minute or two in order to evaporate the alcohol. Reduce the heat to low, and, with the pot off the stove, add the tomatoes, crushing them with the back of a fork as they go in.
• Return the pot to the stove and bring the calamari/tomato/wine mixture to the simmer. Simmer gently while you prepare the mussels and clams.
• In a separate four to six quart pot, add the mussels, clams and water, then bring to the boil. Cover the pot, lower the heat to medium and allow the shellfish to steam for about five minutes, or until their shells open. Discard any that have not opened.
• When they have finished steaming, remove the pot from the stove and remove the shellfish with a slotted spoon, reserving the steaming liquid. When the shellfish are cool enough to handle, remove them from their shells.
• Add the shrimp and optional scallops to the simmering tomato mixture, raising the heat if necessary to maintain the simmer. Cook for approximately three minutes, until the shrimp begin to turn pink.
• Add the clams and mussels and their reserved steaming liquid, being careful at the end not to add any sand that may have precipitated to the bottom of the pot. Simmer for an additional three minutes, stirring gently once or twice.
• Add the fish, but do not stir the pot this time as it will cause the fish to break apart further. You are seeking a finished dish with large chunks of fish in addition to the other seafood. Simmer for five minutes, then remove the pot from the heat.
• If using bruschetta, place a piece in each of four bowls, then ladle the soup over the bread, being careful to include a sample of each type of seafood you have cooked.
• Garnish each bowl with the freshly chopped parsley and a few grinds of black pepper. Serve at once.

Tags: cacciuco, livornese, recipe, italian, recipes, cooking

 Recipe ingredients:

• 3 lbs. squid-cleaned, cut into rings
• Oil for frying
• 1 cup of flour
• Salt
• Lemon wedges

 Recipe method:

• Heat 1 inch of oil in a deep skillet.
• Dip calamari in flour, and shake off excess.
• Fry until golden.
• Drain on paper towels.
• Serve with lemon wedges.

Tags: calamari, fritti, recipe, italian, recipes, cooking

 Recipe ingredients:

• 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 can tomatoes
• 4 tablespoon olive oil
• 1 clove garlic

 Recipe method:

• Have fish dealer clean squid thoroughly, removing eyes, outside skin and intestines.
• Cut off heads and tentacles. Wash well, and drain.
• Combine remaining ingredients and fill the cavity in each squid with stuffing.
• Sew squid closed or fasten with toothpicks.
• Place in baking dish or pan and cover with the following sauce: 1 can tomatoes, 4 tablespoon olive oil, 1 clove garlic.
• Brown garlic in oil, mash tomatoes with fork and add. Simmer for 10 minutes.
• Pour over squid and bake in hot oven 400 degree for 35 minutes, or until tender.
• Serve whole with sauce.

Tags: calamari, imbottiti, recipe, italian, recipes, cooking

 Recipe ingredients:

• Dressing:
  • 1 cup olive oil
  • 2 1/3 cup red wine vinegar
  • Salt and pepper to taste
  • Pinch of oregano
  • 1 clove garlic, slightly broken
• Salad:
  • 2 cans cannellini beans
  • 2 red onions, chopped
  • 1 bell pepper
  • Minced parsley

 Recipe method:

• Dressing: Mix all ingredients together and let set at room temperature to blend flavors.
• Drain 2 cans of cannellini beans and rinse under cold water.
• Place in bowl and add 2 red onion chopped, 1 bell pepper cut in small pieces and some minced parsley.
• Add the dressing and adjust the salt and pepper.
• Add a little more oregano, if desired.

Tags: cannellini, bean, salad, recipe, italian, recipes, cooking

 Recipe ingredients:

• 1 lb. ground beef
• Salt and pepper to taste
• 2 cloves of garlic, minced
• 1 egg
• 1/4 cup grated romano cheese
• 1/4 cups chopped fresh parsley
• 1/4 cup bread crumbs
• 1 cup cooked, chopped spinach
• 2 cups tomato sauce

 Recipe method:

• Fry ground beef with a little oil.
• As beef is cooking, break it up in small pieces.
• Transfer beef to a large mixing bowl.
• Add salt, pepper and garlic. Mix well.
• Add egg, cheese, parsley, bread crumbs and more salt to taste.
• Squeeze water out of cooked spinach and chop.
• Add spinach and 1/2 cup tomato sauce.
• Spread some tomato sauce on the bottom of a baking pan.
• Stuff cannelloni shells and place in pan.
• Spread more tomato sauce in between each layer and on the top.
• Bake at 350 degrees F for 1 hour.
• Broil for 2-3 minutes to brown top.

Tags: cannelloni, recipe, italian, recipes, cooking

 Recipe ingredients:

• 1 3/4 cups flour, approximately
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 3 tablespoons wine vinegar
• 1 egg
• 1 tablespoon butter or margarine, at room temperature
• 1 pound ricotta cheese
• 1/2 cup confectioners sugar
• 1/4 teaspoon vanilla extract
• 2 tablespoons finely minced candied orange peel (optional)
• 3 tablespoons chocolate
• 1/2 teaspoon cinnamon
• 2 tablespoons orange curacao (optional)
• 1 egg white, to brush
• 1/4 cup chopped pistachio, or other nuts to garnish (optional)
• 1 tablespoon confectioners sugar, to sprinkle
• Oil, for deep frying

 Recipe method:

• Use your electric mixer. In a mixing bowl measure 1 cup flour, sugar, salt and cinnamon.
• Attach bowl and dough hook. Turn to medium-slow speed and blend for approximately 45 seconds.
• With the mixer running, add vinegar, water, egg and butter. Mix to blend for 2 to 3 minutes.
• Add remaining flour, 1/4 cup at a time, as needed to make a dough that clings to the hook.
• Knead for 5 minutes. If dough clings to the sides of the bowl, add sprinkles of flour. Dough will be smooth and elastic.
• Wrap the soft dough in foil or plastic and refrigerate to relax and chill for at least 1 hour.
• Heat at least 2 inches of vegetable oil to 375 degrees.
• Place dough on a floured work surface and roll extremely thin. Do not rush. When the dough pulls back, allow it to relax. If it softens and sticks, return it to the frig for 5 or 10 minutes.
• Cut 4 1/2 inch circles. Roll the dough scraps out and continue until all dough is used. You should have 12 to 14 circles.
• When the circles are cut, roll again just before placing on the cannoli tubes. This will give them an oval shape, about 5 inches by 4 1/2 inches.
• Place the dough so that its longest dimension is the length of the metal tube. Brush the tip of the dough with egg white to seal. Toll dough on the tube.
• Deep frying. The length of time will depend of the thickness of the shells. A very thin shell will need about 2 minutes. A thicker shell could require up to 6 minutes. Fry two or three at a time. Turn over once during frying. Fry until golden brown. Remove with tongs. Cool for a few minutes and then push the tubes free to use again. Cool shells completely before filling.
• Cream ricotta cheese in a bowl with a spatula or wooden spoon or with an electric mixer until smooth, about 5 minutes. Add confectioners sugar, vanilla, candied fruit, chocolate, cinnamon and orange curacao. Continue beating another 4 or 5 minutes. Refrigerate until ready to fill shells.
• Use a small spoon to stuff the filling into the shells. Dip the ends in chopped nuts. Sift confectioners sugar over the shells and serve.
• Unfilled shells can be stored in a cool, dry place for three to four weeks, or frozen for three months.

Tags: cannoli, recipe, italian, recipes, cooking

 Recipe ingredients:

• 4 1/2 cups all-purpose flour
• 1-1/2 cups caster sugar
• 3 teaspoons baking powder
• 1/2 teaspoon of salt
• 4 eggs
• 2 egg yolks
• 8 oz. chopped almonds, unblanched
• 2 more egg yolks

 Recipe method:

• Keep a little milk around to use in the glaze.
• Preheat the oven to 450 F.
• Mix the flour, the sugar, the baking powder, the salt, the whole eggs and the yolk all together.
• When the dough is smooth, knead the almonds into it.
• Divide the dough into 8 parts and make each into a cigar-shape.
• Flour a baking sheet and place the logs on it, giving them each some room and slide into preheated oven.
• Bake for 20 minutes, or until they are a nice gold color.
• While the logs are still warm, cut them into 1 inch thick slices and then cook them for another five minutes.
• Let them get cool before serving.

Tags: cantucci, recipe, italian, recipes, cooking

 Recipe ingredients:

• 2 large eggplants
• 1 teaspoon salt
• 3/4 cup olive oil
• 2 cloves garlic, crushed
• 2 onions, chopped
• 1 pound plum tomatoes, quartered
• 3 celery stalks, diced
• 1 pound can pitted black olives
• 12 ounce jar olive salad
• 1/4 cup capers
• 1/2 cup pine nuts
• 1/4 cup red wine vinegar
• 2 teaspoon sugar
• Salt and pepper to taste

 Recipe method:

• Wash and cube unpeeled eggplant.
• Salt and let stand 1 hour. Squeeze dry.
• Saute in oil until soft. Remove.
• Saute onions and garlic in same oil.
• Add tomatoes, olives and celery.
• Cook until tender, about 15 minutes.
• Add eggplant, capers and pine nuts.
• In another pan heat vinegar and sugar.
• When dissolved, pour over eggplant.
• Season to taste and cook an additional 20 minutes.
• Serve hot or cold as relish with dinner or with french bread rounds as a buffet or cocktail dish.

Tags: caponata, recipe, italian, recipes, cooking

 Recipe ingredients:

• 4 tablespoon butter
• 8 slice bacon, cut in 1/4″ strips
• 2 eggs
• 2 egg yolks
• 1 teaspoon red pepper flakes
• 1 cup parmesan cheese
• 1/2 cup heavy cream
• 1 teaspoon salt
• Black pepper
• 1 pound spaghetti
• 8 quarts water

 Recipe method:

• Cream soft butter. In another bowl, beat eggs and yolks and whisk until blended. Add 1/2 cup cheese.
• Heat large casserole dish in 200F oven. Bring water and salt to boil in large pot. Meanwhile, fry bacon in skillet over med heat until crisp.
• Pour off half of fat and stir in red pepper flakes and cream.
• Bring cream mixture to simmer and keep warm until spaghetti is done.
• Transfer cooked spaghetti to heated serving bowl and stir in creamed butter. Coat well.
• Stir in hot bacon and cream mixture and finally the beaten eggs and cheese.
• The heat of the pasta will cook the raw eggs.
• Taste and season with salt and pepper.
• Serve with remaining grated cheese.

Tags: carbonara, sauce, recipe, italian, recipes, cooking

 Recipe ingredients:

• 1/3 ounce dried porcini mushrooms
• 2 tablespoon unsalted butter
• 2 pound small to medium-size carrots, sliced
• Juice of 1/2 lemon
• A pinch of grated nutmeg
• Salt and pepper
• l cup whipping cream
• 2 tablespoon chopped fresh chives

 Recipe method:

• Soak the mushrooms in warm water for 30 minutes.
• Remove, squeeze dry and chop.
• Strain the water through a fine sieve and set aside.
• In a saucepan heat the butter.
• Add the carrots and, stirring, cook over moderate heat for about 10 minutes.
• Season with lemon juice, nutmeg, salt and pepper.
• Add the mushrooms and stir in the cream.
• Cover the pan and simmer over low heat for about 30 minutes or until the cream is partially reduced.
• If the sauce is too thick, dilute with a little of the mushroom water.
• Sprinkle with chives and serve on a warm platter.

Tags: carote, crema, funghi, recipe, italian, recipes, cooking

 Recipe ingredients:

• 1/2 lb. or 2 cups dried Cavatelli or other small shell-shaped Italian pasta
• 1/2 lb. or 3 links sweet Italian Sausage
• 2 cloves garlic, minced
• 1 bunch broccoli
• 1 1/4 cup low-salt chicken broth
• 1/4 cup raisins
• 1 tbls. unsalted butter
• Parmesan cheese

 Recipe method:

• Squeeze sausage from casings and saute in a heavy skillet or cast iron frying pan.
• Stir until no longer pink and sausage has broken down into small chunks.
• Remove sausage with slotted spoon leaving juices in pan.
• Cut broccoli into 1 inch pieces and saute in juices or drippings from the sausage.
• Stir gently til it begins to brown.
• Add garlic and saute 1 minute more.
• Add broth and raisins and simmer until the broccoli is tender, about 3 minutes. Do not over cook.
• Finally, add butter and stir to melt.
• Add, with sausage, to cooked pasta and serve with parmesan cheese.

Tags: cavatelli, sausage, broccoli, recipe, italian, recipes, cooking

 Recipe ingredients:

• 8 squares of 4 x 4 squares of fresh pasta
• 3/4 cup ricotta cheese
• 1/4 cup parmesan cheese
• 1/4 cup goat cheese
• 2 cloves garlic, chopped
• Salt and pepper to taste
• Tomato broth:
  • 2 teaspoons olive oil
  • 3 cloves garlic, chopped
  • 3 shallots, chopped
  • 1/2 cup red wine
  • 1-1/2 cup strong chicken stock
  • 4 very ripe tomatoes, seeded and chopped
  • 2 tablespoons minced sundried tomatoes
  • 1/2 teaspoon cracked black pepper
  • 1 tablespoon chopped basil
  • 1/3 cup parmesan cheese

 Recipe method:

• For the raviolis, in a small bowl mix together ricotta cheese, parmesan cheese, goat cheese, and garlic and mix well.
• Season with salt and pepper and mix well.
• Lay 4 of the squares of pasta out on a board and moisten the edges well with water.
• Place about 1/4 cup of the cheese mixture in the middle of the pasta then top with a square of pasta and crimp the edge well.
• Set a side until ready to serve.
• For the tomato broth, heat a large saute pan with olive oil until very hot.
• Add garlic and shallots and saute until you can smell the aroma about 1 minute.
• Add red wine and reduce about 3 minutes until almost dry add chicken stock and tomatoes and over high heat reduce about 5 minutes.
• Add tomatoes, basil and pepper and simmer for about 2 minutes. Season with salt. Keep warm.
• To assemble, heat 2 quarts of salted water until boiling, add the raviolis and cook just until the water comes back to a boil about 2 to 3 minutes.
• Place the raviolis into a soup plate then pour the tomato broth over the raviolis.
• Serve hot and garnished with parmesan cheese.

Tags: cheese, ravioli, recipe, italian, recipes, cooking

 Recipe ingredients:

• 2 tablespoons all-purpose flour
• 6 boneless chicken breasts, pounded to 1/4 inch thickness
• 1/4 cup unsalted butter or margarine
• 10 mushrooms, thinly sliced
• 3/4 cup dry white wine
• 3/4 cup veal stock or chicken stock or turkey stock
• 2 to 3 tablespoons fresh chopped parsley
• Freshly ground white pepper to taste
• 6 thin slices prosciutto ham
• 6 thin slices fontina cheese

 Recipe method:

• Lightly flour chicken breasts, shaking off excess flour.
• In a large skillet over low heat, melt butter/margarine.
• Add chicken and saute until lightly browned, about 2 minutes each side.
• Remove with slotted spatula and set aside. Increase heat to medium low.
• Add mushrooms and saute until juices are rendered, about 4 minutes.
• Add wine and simmer until reduced by 1/4, about 3 to 4 minutes. Increase heat to medium high.
• Add stock, parsley and pepper and simmer until sauce reduced to 1 cup, about 10 minutes. Reduce heat to low.
• Top each chicken breast with a slice of prosciutto and a slice of fontina cheese.
• Return chicken to skillet and cook just until cheese melts.
• Transfer chicken to individual plates and top each with some of the mushroom sauce before serving.

Tags: chicken, valdostano, recipe, italian, recipes, cooking

 Recipe ingredients:

• 1 fryer chicken, cut up
• 1-1/2 teaspoon basil
• 1/2 teaspoon salt
• Pinch of rosemary and sage
• 3 baking potatoes, cut in lengthwise wedges
• 3 tablespoon chopped fresh parsley
• 1/3 cup flour
• 3/4 teaspoon oregano
• 1/4 teaspoon each, thyme and pepper
• 1/2 cup olive oil
• 3 cloves garlic, minced
• 3/4 cup dry white wine

 Recipe method:

• Wash and pat chicken dry. Mix flour with all the herbs, salt and pepper.
• Coat chicken pieces lightly all over with flour mixture, shaking off excess.
• Heat oven to 375 degrees, heat a 12″ cast iron skillet over medium heat.
• Add Chicken pieces in a single layer.
• Fry turning occasionally until lightly brown. Place on paper towels.
• In same oil, brown potatoes.
• Pour off all but 2 tablespoons of oil.
• Put chicken and potatoes back in skillet.
• Sprinkle with garlic and parsley.
• Pour wine over all.
• Bake uncovered at 375 degrees for 20 – 25 minutes.

Tags: chicken, vesuvio, pollo, recipe, italian, recipes, cooking

 Recipe ingredients:

• 3 cups all purpose flour
• 4 extra large eggs
• 1 tbsp. lemon rind, grated
• 4 cups vegetable oil
• 1 cup honey
• 2 cups whole hazelnuts
• 4 squares (4 oz.) semi-sweet chocolate

 Recipe method:

• Place flour in a large bowl, make a well.
• Add eggs and lemon rind. Mix.
• Knead till dough is elastic, set aside for 30 minutes.
• Take a small amount of dough and roll into a long strip, cut short lengths to form small balls.
• In a deep fryer, cook dough pieces until golden.
• Bring honey to a boil and simmer for 5 minutes.
• Add chocolate, cook until melted.
• Remove from heat and add nuts.
• Coat balls in honey, chocolate and nut mixture.
• In a tube pan, pile honey coated balls around sides.
• Cool slightly and press balls together.

Tags: cicerchiata, recipe, italian, recipes, cooking

 Recipe ingredients:

• 3 cloves garlic, minced
• 1/4 cup onion, finely chopped
• 2 tablespoons parsley, chopped
• 1 cup olive oil
• 2 cups tomato sauce
• 1 (28 oz.) can tomatoes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried marjoram leaves
• Salt and pepper to taste
• 1/2 cup dry sherry
• 2 rock lobster tails with shells, uncooked, cut into serving pieces
• 2/3 pound raw shrimp, peeled and deveined
• 1-1/2 pounds whitefish (haddock, halibut or cod), cut into serving pieces
• 24 clams in shell, or 3 (7 1/2-oz.) cans minced clams, drained

 Recipe method:

• Cook garlic, onion and parsley in hot olive oil until onion is tender.
• Add tomato sauce, tomatoes, oregano and marjoram.
• Add 1 1/2 cups water, salt and pepper. Stir. Cover tightly.
• Bring to a boil. Reduce heat and simmer, uncovered, 20 minutes.
• Add sherry and simmer another 10 minutes.
• Stir in remaining ingredients, adding clams last. Cover.
• Bring to a boil. Reduce heat and simmer 15 minutes.
• Serve hot with French bread.

Tags: cioppino, recipe, italian, recipes, cooking

 Recipe ingredients:

• 36 clams
• 2 tablespoon grated romano cheese
• 2/3 tablespoon dry white wine
• 2 tablespoon minced fresh italian parsley
• Stuffing:
  • 3 1/2 cup fresh bread crumbs
  • Juice of 1/2 lemon (aprox. 2 tab)
  • 1 tablespoon fresh basil
  • 1 tablespoon oregano
  • 1 tablespoon minced garlic

 Recipe method:

• Combine all stuffing ingredients by mixing with hands.
• Use more olive oil if the mixture seems too dry.
• Preheat oven to 500 F.
• Shuck clams and replace meat on half-shells.
• Pack about 1 heaping tbs. stuffing on each.
• Bake in preheated oven for about 10 minutes.
• Remove from oven and sprinkle each clam with a few drops of wine.
• Return to oven and bake 2 to 3 minutes more, or until lightly browned.

Tags: clams, oregana, basilico, recipe, italian, recipes, cooking

 Recipe ingredients:

• 1-1/2 cups carrots, sliced
• 1 cup chopped onion
• 1 red onion, chopped
• 7 tomatoes, sliced
• 3 cups zucchini, sliced
• 1 bell pepper
• 1-1/2 cups white wine
• 2 tablespoons basil
• 3 cloves garlic
• 1 dash salt
• 1 dash pepper
• 1 dash sugar
• 1 tablespoon flour
• 6 oz. tomato paste
• 1/2 cup parmesan cheese
• 1 cup light cream, or half and half
• 1-1/2 pounds shell pasta

 Recipe method:

• Saute carrots, onions, parsley, basil, garlic for about 15 min.
• Cover and simmer for 15 more min.
• Add tomatoes, zucchini, bell pepper, wine, salt, pepper and sugar. Simmer 45 min.
• In separate pan, melt 1 tablespoon butter, add flour.
• Cook roux over very low heat, whisk in heated cream.
• Add tomato paste, whisk until mixture is very smooth.
• Stir into vegetables along with parmesan.
• Toss mixture with cooked pasta.

Tags: conchiglie, tutto, giardino, recipe, italian, recipes, cooking

 Recipe ingredients:

• 3 pound rabbit with liver
• 3 tablespoon olive oil
• 2 tablespoon butter, melted
• 2 ounce salt pork, diced
• 1/3 pound onions, peeled and diced
• 2 garlic cloves, mashed
• 2 bay leaves, crumbled
• 1/4 teaspoon black pepper
• 6 tablespoon dry red wine
• 1 large ripe tomato or 1/2 cup canned peeled plum tomatoes, chopped
• 3/4 cup hot water
• Salt, optional

 Recipe method:

• Cut the rabbit into 6 pieces. Wash and dry the rabbit well.
• Chop the liver into very small pieces.
• Combine olive oil, butter and salt pork in a saucepan. Heat.
• Add onions and cook, to medium brown.
• Add rabit pieces and brown for 10 minutes.
• Add garlic, bay leaves, black pepper and chopped liver.
• Stir and cook for 10 minutes.
• Add wine, stir, cover and cook for 5 minutes. Uncover.
• Add the tomato and the hot water, stir, and cook slowly for about 1 hour. Test for doneness. Do not overcook.
• Carefully taste for salt and if needed add just a little at this point.
• When rabbit is cooked, cover and keep warm until serving time.
• Spoon the sauce over both rabbit and pasta.

Tags: coniglio, cassia, recipe, italian, recipes, cooking

 Recipe ingredients:

• 4 lbs. of mussels-scrubbed, cleaned
• 1-1/2 cups of bread crumbs
• 1 tsp. of oregano
• 1 tsp. of black pepper
• 1/2 cup of parsley-chopped
• 1/3 cup of olive oil
• 1 cup of crushed tomatoes
• 1/2 cup of white wine

 Recipe method:

• Steam open mussels, retain broth, when done discard top shell.
• Place mussels in a single layer in a baking dish, scatter bread crumbs, oregano and parsley over mussels.
• Drizzle with oil, and bake at 450 degrees for 5 minutes.
• Mix tomatoes, wine and mussel broth.
• Ladle over mussels and bake an additional 10 minutes.

Tags: cozze, raganati, recipe, italian, recipes, cooking

 Recipe ingredients:

• 2 medium sized dungeness crabs, 1-1/2 lbs. each
• 1 lb. lg. shrimp, in shells
• 12 medium sized fresh clams
• 1 lg. onion, sliced
• 6 green onions, sliced using part of tops
• 1 bell pepper, seeded and diced
• 3 cloves fresh garlic
• 1 can (16oz) tomato puree
• 1 can (8oz) tomato sauce
• 1/3 cup olive oil, extra virgin
• 1/3 cup fresh parsley, chopped
• 1 cup dry red or dry white wine
• 2 cups water
• 1 bay leaf
• 1 tbls. salt
• 1/4 tsp. pepper
• 1/8 teaspoon dried rosemary
• 1/8 tsp. thyme

 Recipe method:

• Using a Dutch oven, heavy frying pan or deep cast iron skillet with cover, saute the onion, green pepper and garlic in olive oil for about 5 minutes over medium high heat.
• Add parsley, tomato sauce, tomato puree, water, wine, bay leaf, salt, pepper, rosemary and thyme. Cover and simmer about 1 hour. Remove garlic.
• Clean and crack crab, place in bottom of large pan, at least 8 quart size.
• Scrub clams under running water to remove sand and then lay on top of crabs.
• Cut shrimp down backs, wash out sand and de-vein.
• Lay on top of crab and clams.
• Pour hot prepared sauce over top of shellfish, cover and simmer very gently until clam shells begin to open, 15 to 25 minutes.
• To serve cioppino, use large soup bowls adding some of each kind of shell fish.
• Provide plenty of napkins and sourdough french bread.

Tags: crab, cioppino, recipe, italian, recipes, cooking

 Recipe ingredients:

• 2 tablespoon unsalted butter
• 1 small onion, finely chopped
• 2 cups arborio rice
• 1/2 bottle champagne
• 3 cups hot beef or chicken stocks
• 1/2 cup double cream
• 5 tablespoon freshly grated parmesan cheese
• Salt

 Recipe method:

• Melt the butter in a flameproof casserole.
• Add the onion and fry for 2 minutes.
• Stir in the rice and cook for 1 minute.
• Add half the champagne, bring to the boil and simmer until is absorbed.
• Add a third of the stock and simmer until is absorbed.
• Repeat the process with the champagne and stock until the rice is just tender and creamy (about 15/20 minutes).
• Warm the cream in a small saucepan.
• When the rice is cooked, stir in the cream and cheese and season with salt.
• Serve straight away.

Tags: creamy, champagne, risotto, recipe, italian, recipes, cooking

 Recipe ingredients:

• 1 magret of duck, double-sided, approximately 1 lb.
• 1/2 cup seasoned flour
• 4 tbsp. virgin olive oil
• 1/2 cup dried cherries
• 1/2 cup grappa
• 1/2 cup dry red wine
• 1/2 cup chicken stock
• 2 tbsp. unsalted butter
• 2 bunches chives, snipped into 1-inch pieces

 Recipe method:

• Split duck breast in half, lengthwise.
• Leaving fat on, slice magret on bias until there are six pieces from each breast.
• Pound each piece to 1/4-inch thick with a meat mallet and dredge in seasoned flour.
• In a 12- to 14-inch saute pan, heat oil until smoking.
• Add duck pieces and saute until golden-brown, without turning.
• Add cherries, grappa, wine, stock and butter and bring to a boil.
• Reduce by half, 6 to 7 minutes, and flip duck pieces over.
• Cook 30 more seconds. Sprinkle with chives and serve with braised red cabbage.

Tags: duck, scallopine, dried, cherries, grappa, recipe, italian, recipes, cooking

 Recipe ingredients:

• 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
• 1/2 pound mozzarella cheese, thinly sliced

 Recipe method:

• Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and pepper. Refrigerate 20 minutes.
• In a large saucepan, saute garlic in 2 tablespoons oil for 1-2 minutes.
• Remove garlic and add tomatoes, tomato paste, basil, salt and pepper. Cover and simmer 30 minutes.
• Preheat oven to 350F.
• Brown eggplant in 1/4-inch oil in a large skillet. Drain on paper towels.
• Put a thin layer of tomato sauce into a baking dish and layer eggplant, sauce, parmesan and mozzarella, alternately. End with mozzarella on top.
• Bake, uncovered, for 30 minutes.

Tags: eggplant, parmigiana, recipe, italian, recipes, cooking

 Recipe ingredients:

• 1 pound dried white beans, cannellini, great northern or navy beans
• 1/3 cup extra virgin olive oil, divided
• 2 large garlic cloves, peeled and chopped
• 1 ounce pancetta, chopped fine
• 6 large fresh sage leaves or 1 teaspoon dried whole leaf sage
• Salt and black pepper, to taste
• 1 tomato, cored, peeled, chopped
• 1 pound medium shrimp, peeled and deveined

 Recipe method:

• The beans in this recipe will need to be soaked overnight.
• Put the beans in a non aluminum container and cover with 5 inches of cold water. Soak overnight and then drain well.
• Place them with all other ingredients except the salt and shrimp, in a pot that will comfortably hold them all.
• Pour enough cold water over the ingredients to cover them by about 3 inches.
• Cook gently at a simmer for about 1 hour or more.
• The liquid in the beans should be mostly absorbed by the time they finish cooking and the beans should be very moist and succulent. Do not let them go dry.
• Add the salt to taste. Serve the beans hot, drizzled with olive oil. They are equally good at room temperature.
• Saute the shrimp in the olive oil with a pinch of salt and pepper for about 2 minutes, stirring often. Do not overcook.
• Serve the shrimp with warm beans or slightly chilled with room temperature beans.

Tags: fagioli, gabmeri, recipe, italian, recipes, cooking

 Recipe ingredients:

• 3 large or 4 to 5 small fennel bulbs
• 3 tbs. butter
• Salt
• Black pepper, freshly ground
• 1/4 cup parmigiano-reggiano, freshly grated

 Recipe method:

• Cut the fennel tops where they meet the bulb and discard them.
• Pare away any bruised or brownish parts from the bult and cut off a thin slice from the bottom.
• Cut the bulb in lengthwise slices about 1/4 inch thick and wash by soaking them in cold water.
• Turn on the oven and set at 450 degrees F.
• Bring to a boil a pot of water large enough to comfortably accommodate the fennel slices.
• Place the fennel in the boiling water and cook until tender, about 5-10 minutes.
• Drain or lift the fennel out of the water carefully so as not to break the slices.
• In one or more shallow baking dishes or sheet pans, place the fennel in a single layer.
• Season with salt and pepper, sprinkle with the parmesan cheese and dot with butter.
• Place in the preheated oven and bake until golden brown, about 10-15 minutes.
• Remove from the oven and serve at once.

Tags: fennel, gratinata, recipe, italian, recipes, cooking

 Recipe ingredients:

• 1-1/2 cups heavy cream
• 4 cups spinach leaves, rinsed well, drained, and cut into 1 1/2-inch-wide strips
• 1/2 cup golden or dark raisins, plumped in warm water and drained
• 1 teaspoon (or to taste) grated lemon zest covered with 2 teaspoons fresh lemon juice
• 1/2 cup pine nuts, toasted
• Salt and freshly ground pepper
• 6 to 8 ounces fresh fettuccine

 Recipe method:

• Heat a large pot of salted water to boiling for the pasta.
• Heat the cream in a large skillet over medium heat to simmering.
• Add the spinach and cook, stirring constantly, until just beginning to wilt.
• Stir in the raisins, lemon zest and juice, a few of the pine nuts, and salt and pepper to taste.
• Cook, stirring constantly, until slightly thickened. Be careful the sauce does not reduce too much.
• Meanwhile, add the pasta to the boiling water and cook until tender, about 2 minutes if the pasta is thin.
• Drain the pasta and transfer to a pasta bowl.
• Add the sauce and quickly toss to combine.
• Top with the remaining pine nuts. Serve hot.

Tags: fettuccine, genovese, recipe, italian, recipes, cooking

 Recipe ingredients:

• 4 bacon slices, chopped thick
• 4 green onions, chopped
• 1 cup whipping cream
• 1/2 cup parmesan, freshly grated
• 1/2 cup romano, freshly grated
• 1/3 cup basil, chopped fresh
• 1/2 pound fettuccine
• Salt and freshly ground pepper
• Parmesan, freshly grated
• Romano, freshly grated

 Recipe method:

• Cook bacon in heavy medium skillet over medium heat until beginning to brown.
• Add green onions and stir until softened, about 1 minute.
• Add cream and simmer until beginning to thicken, about 1 minute.
• Mix in 1/2 cup Romano cheese, 1/2 cup Parmesan and chopped fresh basil.
• Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well.
• Return to hot pot. Add sauce and stir to coat.
• Season with salt and pepper. Serve immediately, passing additional cheese separately.

Tags: fettuccine, cream, basil, cheese, recipe, italian, recipes, cooking

 Recipe ingredients:

• 1 tablespoon olive oil
• 3 cloves garlic, crushed
• 1/2 cup white wine
• 3/4 cup half-and-half
• 1 cup romano cheese, grated
• 1 pound dry spinach fettucini, cooked
• Chopped parsley for garnish

 Recipe method:

• Add the olive oil to a hot 10″ pan.
• Add the garlic, and saute over high heat for about 1 minute.
• Add the wine and simmer for about 2 minutes.
• Add the half-and-half and allow the sauce to come back to the simmer.
• Add the Romano cheese and stir until smooth, about 2 minutes.
• Add the pasta to the pan and toss until coated.
• Portion onto two plates and garnish with some chopped parsley.

Tags: fettucini, romano, fratelli, recipe, italian, recipes, cooking

 Recipe ingredients:

• 3 tablespoon olice oil
• 2 – 10 ounce pkg. frozen chopped spinach, thawed, squeezed, dry
• 3 ounces canadian bacon, diced
• 1 1/4 teaspoon salt
• 3 cup all-purpose flour
• 1 env quick-rise yeast
• 1 cup water
• 1-1/2 cup shredded fontina cheese

 Recipe method:

• Heat 2 tablespoons oil in skillet. Add spinach, bacon and 1/4 tsp salt.
• Saute until softened, 5 minutes. Remove from heat.
• Combine 1 cup flour, yeast and remaining salt in bowl.
• Heat water and remaining oil in saucepan until very warm (125-130 degrees).
• Gradually beat water mixture into flour mixture.
• Beat in 1 1/2 cups flour with wooden spoon, 1/2 cup at a time, to make soft dough.
• Knead dough on floured surface until smooth and elastic, 10 minutes, working in remaining flour as needed to prevent sticking.
• Shape into ball. Cover. Let rest 10 minutes.
• Roll dough out on floured surface into 15×11-inch rectangle.
• Fit in greased 15x11x1 inch jelly-roll pan, gently pushing dough up into corners.
• With fingers, make indentations all over surface of dough, pressing almost to bottom of pan.
• Scatter spinach over top. Sprinkle with cheese. Cover with plastic.
• Let rise in warm place until almost doubled in bulk, 30 minutes.
• Bake in 400 oven for 20 to 25 minutes, until lightly browned. Serve warm.

Tags: focaccia, florentine, recipe, italian, recipes, cooking

 Recipe ingredients:

• 2 teaspoon dried yeast
• 1 cup warm water
• 1 tablespoon olive oil
• 1 tablespoon rosemary, chopped
• 4 sage leaves, torn
• 3 1/2 ounce olives, pitted
• 2 tablespoon garlic, minced
• 2 cup unbleached all-purpose flour
• 1 cup corn flour
• 2 teaspoon salt
• 2 teaspoon olive oil

 Recipe method:

• Stir the yeast into a alrge mixing bowl with the water and let proof for 10 minutes.
• Stir in the olive oil, rosemary, sage, olives and garlic.
• Using a wooden spoon, mix in the flours and salt. Stir until the dough is thick and smooth.
• Knead by hand for 8 to 10 minutes until the dough is firm and elastic.
• Set the dough in a lightly oiled container, cover with plastic wrap and let rise until doubled.
• Turn the dough onto an oiled 10 1/2″ X 15 1/2″ baking pan and stretch it to fit.
• Cover with a towel and leave until it has half risen, about 30 minutes.
• 30 minutes before baking, preheat oven to 400F.
• Just before baking, dimple the top of the dough with your fingertips and sprinkle with some extra salt and 2 ts of oil.
• Bake for 25 to 30 minutes until golden.
• Slide off baking sheet onto a rack and let cool for a few minutes before eating warm or at room temperature.

Tags: focaccia, versiliese, recipe, italian, recipes, cooking

 Recipe ingredients:

• 4 tablespoons olive oil
• 1 large onion, coarsely chopped
• 1 teaspoon fresh thyme, chopped, or 1/2 tsp. dry
• 1-1/2 pounds zucchini
• 2 tablespoons Italian parsley or fresh basil, chopped
• 5 large eggs
• 1/2 teaspoon salt
• Freshly milled black pepper
• 1/2 cup Parmigiano, freshly grated

 Recipe method:

• Preheat a broiler. In a small skillet over medium heat, warm two tablespoons of the olive oil.
• Add the onion and the dried thyme, if using, and sautee until the onion wilts, about five minutes.
• Meanwhile, cut off the stems and navels from the zucchini, cut them in half lengthwise and then cut them crosswise into thin slices.
• Add the zucchini, cover and cook over medium heat, stirring a few times, until tender but not mushy, 10 to 12 minutes.
• Just before the zucchini slices are done, add the fresh thyme, if using, and the basil or parsley.
• Place the mixture in a colander to cool and to allow excess water to drain out, about ten minutes.
• Meanwhile, in a bowl, beat the eggs lightly with a fork.
• Beat in the salt, pepper to taste and cheese. Add the drained cooled zucchini and onion.
• Pour the remaining two tablespoons olive oil in a flameproof 12-inch skillet or omelet pan and place over medium heat.
• When it is hot enough to make the eggs sizzle, pour in the egg mixture, using a fork or spoon to distribute the zucchini evenly.
• Immediately reduce the heat to low and cook the frittata gently until it is set, 12 to 15 minutes. Take care not to overcook the eggs.
• Top finish cooking, slide the pan under the preheated broiler six inches from the heat until the top is golden, one to two minutes.
• Using a spatula to loosen the edges from the pan, slide the frittata out onto a serving plate. Serve warm or cold, cut into wedges.

Tags: frittata, zuchine, recipe, italian, recipes, cooking

 Recipe ingredients:

• 1/4 cup raisins, golden
• 1/2 cup marsala or 1/2 cup sherry
• 1 cup flour, all purpose
• 1 pinch salt
• 2 large egg yolks
• 1/2 cup milk
• Oil, vegetable
• Sugar, powdered

 Recipe method:

• Soak the raisins in marsala for 30 minutes. Drain the raisins, reserving the wine.
• Put the flour and salt into a mixing bowl. Stirring very gently with a wooden spoon, gradually blend in the wine until smooth.
• Stir in the egg yolks and just enough milk to bring the batter to the consistency of a thick cream sauce.
• In a large skillet, heat 1 inch of oil to 375 F.
• Using about 3 tablespoons for each fritter, spoon batter into the oil. Do not crowd.
• Fry the batter until golden, turning once, 4 to 5 minutes.
• Drain on paper towels. Repeat with remaining batter.
• Dust with powdered sugar and serve hot.

Tags: frittelle, corleone, recipe, italian, recipes, cooking

 Recipe ingredients:

• 2 tbs olive oil
• 1 lb. white baby mushrooms, stems sliced off even with the base of the head
• 2 – 3 cloves garlic, peeled and finely chopped
• Juice of 1/2 lemon
• Salt and freshly ground black pepper
• 2 tbs. flat-leaved italian parsley, finely chopped
• 2 – 4 tbs. extra virgin olive oil

 Recipe method:

• Heat the olive oil in a large saute pan over high heat, then add the mushrooms.
• Saute, shaking the pan vigorously from time to time, for about five minutes, until the mushrooms begin to exude some of their natural juices.
• Lower the heat to medium, add the garlic and saute for a couple of more minutes being careful that the garlic does not burn.
• Squeeze the lemon juice over the mushrooms, taste for seasoning and add salt and pepper to your taste.
• Remove from the heat, pour into a glass or ceramic container and stir in the chopped parsley.
• Add enough additional olive oil to coat the mushrooms evenly.
• Serve at room temperature as part of an antipasto.

Tags: funghi, olio, limone, recipe, italian, recipes, cooking

 Recipe ingredients:

• 1-1/2 lbs chicken breast
• 1/3 cup olive oil
• 1/4 cup butter
• 2 tablespoon butter
• 2 onions finely chopped or 2 shallots
• 1 stem of fresh fennel
• 2 whole garlics, crushed
• 1 cup white wine
• 1 3/4 cup chicken stock
• 1/2 cup heavy cream
• 1 lb. fresh peas, cooked
• Fresh parsley, chopped
• Red pepper flakes
• 1 lb. fusilli

 Recipe method:

• Heat 2 tbsp. sweet butter in a small saucepan and cook the onions. Stirring until light brown. Set aside.
• Heat the olive oil in a large skillet. Dredge the pieces of chicken in flour and salt and pepper. Cook until brown.
• Pour the oil and fat from the skillet. Add the butter and garlic to the chicken.
• Add the onion and blend. Add the wine and cook about 1 minute. Add the chicken broth. Bring to a boil and cover. Let cook, covered over high heat for about 15 minutes.
• Before serving add peas and heavy cream. Cook fusilli until barely tender.
• Pour chicken and peas over fusilli. Garnish with hot red pepper flakes and plenty of chopped parsley.

Tags: fusilli, chicken, recipe, italian, recipes, cooking

 Recipe ingredients:

• 2 pounds baking potatoes
• 1 cup all-purpose flour
• 1 whole egg plus
• 1 egg yolk, lightly beaten
• 2 tablespoons unsalted butter, softened
• 1 teaspoon salt
• Freshly grated parmesan cheese
• Tomato sauce

 Recipe method:

• Boil the potatoes in their jackets, drain, peel and put through a ricer or food mill.
• While the potatoes are still warm, blend in the flour, add the egg, egg yolk, butter and salt.
• Place the potato mixture on a floured board and knead lightly. The dough will be soft.
• Roll the dough in 1″ thick sticks about 10″ long. Cut each roll into 3/4″ pieces.
• Rub each pieces of dough lightly over the coarse side of a cheese grater.
• In a large pot of boiling salted water, cook the gnocchi until they rise to the top of the water.
• Using a slotted spoon, remove the gnocchi to a warm bowl.
• Sprinkle with Parmesan cheese, top with tomato sauce and serve at once.

Tags: gnocchi, giordano, recipe, italian, recipes, cooking

 Recipe ingredients:

• 1 recipe strudel pastry
• 1 cup walnuts, chopped roughly
• 1/2 cup hazelnuts, chopped roughly
• Zest of 1 lemon
• Zest of 1 orange
• 1/4 cup candied citron
• 1/4 cup semi-sweet chocolate pieces, roughly chopped
• 1/4 cup currants, soaked 1 hour in 1/2 cup verduzzo wine
• 2 eggs separated
• Yolks beaten until stiff
• 1/4 cup sugar

 Recipe method:

• Preheat oven to 375 degrees and grease a cookie sheet.
• In a large mixing bowl, combine walnuts, hazelnuts, lemon zest, orange zest, candied citron, chocolate pieces, currants, soaking liquid and stir to combine.
• Add egg whites and 1/4 cup sugar and fold together.
• Roll pastry out to a 10 by 16-inch rectangle and position the longest side parallel to the work surface edge.
• Spoon the filling over the pastry evenly, leaving 2 inches uncovered at the north end.
• Roll the pastry up like a jelly roll from south to north so it appears to be a thick pipe.
• Make a circle of the pipe by attaching the two open ends like a wreath.
• Brush with beaten eggs yolks and sprinkle with remaining sugar.
• Place on cookie sheet and bake 50 minutes. Allow to cool before cutting.

Tags: gubana, recipe, italian, recipes, cooking

 Recipe ingredients:

• 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

 Recipe method:

• On a large platter, arrange tomato and mozzarella slices and basil leaves, alternating and overlapping each.
• Drizzle salad with olive oil.
• Sprinkle with salt and pepper.
• Garnish with imported olives.

Tags: insalata, caprese, recipe, italian, recipes, cooking