Note: * all temperatures are in Fahrenheit.
INDICE (INDEX)
1. Antipasti - Starters
COZZE GRATINATE, BAGNA CAUDA.
2. Primi Piatti - First Courses
RISOTTO ALLA MARINARA, SPAGHETTI ALLA MARINARA, RISOTTO CON FUNGHI, RISOTTO ALLA MILANESE, RISOTTO ALLE FRAGOLE, RISOTTO AL LIMONE, INSALATA DI RISO, PASTA AL FORNO, LASAGNE VERDI, CANNELLONI CON RICOTTA E SPINACI, PENNE ALLA PRIMAVERA, PENNE ALLA PECORAIA, PENNE ALLA RUCOLA, RIBOLLITA.
3. Salse - Sauces
BESCIAMELLA, SUGO DI CARNE.
4. Secondi - Main Courses
SALTIMBOCCA, VITELLO AL LIMONE, INVOLTINI, ARROSTO DI MANZO.
5. Contorni - Vegetables
CIPOLLE ALL'AGRODOLCE, PEPERONATA, ZUCCHINE E PATATE AL FORNO, INVOLTINI DI MELANZANE, PEPERONI ARROSTO FARCITI.
6. Dolci - Desserts
TIRAMI SU, ZUPPA INGLESE.
Return to the index.
COZZE GRATINATE
(mussels al gratin)
SERVES 4
1 1/2 LBS LARGE MUSSELS *
1 CUP SEASONED BREAD CRUMBS
2 STICK BUTTER
2-3 CUPS SHREDDED SWISS CHEESE
1 LEMON
1/4 CUP CHOPPED PARSLEY
* If possible, buy the mussels already split in half with
(fish) meat on one side. If mussels are whole they will need to
be cleaned, steamed to open and then split leaving only the meat
inside half of the shell. Throw away empty half.
Blend together the bread crumbs, 1/2 of the butter
(softened) and 1/2 of the parsley. If the mixture is too dry, add
a little of the remaining butter (melted). Cover the tops of the
mussels, individually, with the bread crumbs and place in a glass
baking dish. Add a few tsps of cheese to the top of each mussel
and pour the remaining melted butter over the cheese. To the top
of each, add enough of the remaining parsley to give it color.
Bake at 350* until cheese is bubbly, about 20 minutes. Serve
with lemon slices.
BAGNA CAUDA
This is the one recipe in my book which is really not my
own. It is however, a Mattea family recipe which has always been
specialized by the male branch of the family. My Grandfather
passed it along to my Dad who is still the master today. Since I
lacked starters, I figured I could include this Piemontese
specialty. Traditionally it is used as a starter but our family
has always made a meal of it. Bagna Cauda in Piemontese means
"Bagno Caldo" or "Hot Bath". For those of you who don't care for
anchovies, give it a try anyway. And make sure to have plenty of
strong red wine, that garlic really makes you thirsty....
SERVES 8
10-11 OZ. OF ANCHOVIES (packed in olive oil)
5 LARGE CLOVES OF GARLIC
4 1/2 OZ OF BUTTER
1 CUP OLIVE OIL
CABBAGE
BELL PEPPERS
FENNEL
CELERY
PLENTY OF CRUSTY FRENCH BREAD
Saute the garlic in the butter. Add anchovies. Let simmer
until all the anchovies have broken up into a paste. Add oil. Let
simmer at a low, low heat for about 1 1/2 hours or more. Put in
fondue pot and eat with the cut up raw vegetables listed above
and any others of your own choice.
Dip the vegetables in the hot sauce, and use a slice of
french bread to catch any drippings. When the french bread is
saturated with juice, eat that too; accompanied of course with a
good red wine!!!
Return to the index.
A note about RISOTTO: Italian rice dishes require not a lot
of work, but continuous stirring. As the liquid used (broth, wine
and water) should always be added in minimal amounts, stirring
almost constantly, is a must. Since the following recipes have
approximate amounts required of the above mentioned liquids, you
will have to be the judge as to just how much to actually add.
The single most important tip to remember is to never add so much
liquid that the rice looks like a soup, nor too little that it
sticks to the bottom of the pot. You can get away with extra
liquid early on in the cooking since most of it will evaporate.
Be careful however, to never add too much in the final stages of
cooking otherwise it will be too soggy or overcooked.
Portion sizes: The servings mentioned for all the risotto
dishes, are considered to be for first course portions. If you
choose to use the risotto as a side dish (very un-Italian!!), the
recipe will of course render more servings than calculated.
A note on what I have listed as "Heavy Cream": In all the
risotto and pasta dishes that require cream, please take into
careful consideration that I have substituted the Italian "Panna
per cucina" (cooking cream) for American heavy whipping cream. As
all my recipes are based on the denser Italian cream, the amounts
given may be too much. In any case, you never want your rice or
pasta to be drowning in cream. It is basically supposed to stick
not swim. Add small parts and stop when it fails to be absorbed
even if the entire dosage has not been used.
RISOTTO ALLA MARINARA (rice with shellfish)
SERVES 4-6
1 1/2 CUPS ARBORIO RICE
3 CUPS CHICKEN BROTH
3 CUPS (approx) MIXED SHELLFISH (shrimp, mussels, calamari &
crab) SHELLED...
1 CUP CRUSHED TOMATOES
1/2 OF A MINCED ONION
2 CLOVES GARLIC (chopped)
2 CUP CHOPPED PARSLEY
4 TBSP OLIVE OIL
2 TBSP BUTTER
1/4 CUP HEAVY CREAM
3/4 CUP DRY WHITE WINE
4-6 LARGE PRAWNS (optional)
SALT
PEPPER
2 TSP CRUSHED RED PEPPER (optional)
Saute the garlic and onion in olive oil. When golden, add
the shellfish and butter. Add 1/2 of the wine and let simmer for
about 5 minutes on a med/low heat. (Add chopped red pepper at
this time if desired)
In the meantime, add rice to 1/2 of the chicken broth and stir
constantly to prevent from sticking. Let rice cook for about 10
minutes without ever getting dry. Make sure to add small parts of
water, broth or wine to keep from sticking.
Add the fish mixture together with the crushed tomatoes and
the parsley to the rice. Let simmer for another 10 minutes
adding the rest of the wine as needed. If additional liquid is
needed add water sparingly.
Just before serving, add cream and let evaporate as much as
possible. Place a few parsley sprigs and a lemon slice on each
serving as a garnish. Make sure to serve really hot as it cools
off very fast.
For a more elegant dish, garnish each serving with a sauted
prawn on top of serving.
Remember; as in any Italian "Fish" dish. Do NOT add
parmigiano. Fish, pasta and cheese do not mix.
SPAGHETTI ALLA MARINARA
The above dish is also great with spaghetti. Follow the
above instructions but eliminate the chicken broth and use only 1/4
of a cup of wine. Boil 1 lb of spaghetti al dente and drain.
Return to pot and add the fish mixture in tomatoes, parsley,
followed by the cream. Serve as above. Again, do not use
parmigiano in a fish pasta.
RISOTTO CON FUNGHI (rice with mushrooms)
SERVES 4
1 1/2 CUPS ARBORIO RICE
1/4 CUP BUTTER
1/2 CUP DRY WHITE WINE
1 SMALL ONION
3-5 CUPS BEEF BROTH
3 CUPS SLICED WHITE MUSHROOMS
1/2 CUP HEAVY CREAM
EXTRA VIRGIN OLIVE OIL
3 TBSP. FRESH PARSLEY
PARMIGIANO
SALT AND PEPPER
Brown the onion in a little bit of olive oil. When tender
add the rice and 2 cups of the broth. Stir. In another pan,
saute the mushrooms and parsley in the butter until tender. Salt
to taste Keep stirring the rice and adding broth as needed to
avoid sticking. Let cook for about 10 minutes and then add the
mushrooms and the wine. Stir for an additional 5 minutes. By this
time the liquid should be evaporated and you can add the cream.
Cook for another 5 minutes, more or less, until the rice is al
dente. Just before taking off heat, stir in 1/2 of a cup of
parmigiano. Individual portions may be served with additional
parmigiano and fresh ground pepper.
RISOTTO ALLA MILANESE (Milan style rice)
This is my version of the typical risotto milanese which is
made, more or less, like I have indicated below together with
beef bone marrow, which I have not included. If you want to
repeat the traditional recipe, add the marrow of 2-3 beef bones
together with the rice and wine. I do not include this in my
version as it has been a continuous hit as is.
Risotto Alla Milanese is a great starter for any type of
veal dish, but traditionally with "Wiener schnitzel" or
"Cotoletta Alla Milanese" or the "Breaded Veal Cutlet".
SERVES 4
1 1/2 CUP ARBORIO RICE
1/4 CUP BUTTER
1 SMALL ONION
1/2 CUP DRY WHITE WINE
3-5 CUPS CHICKEN STOCK
1 TSP. SAFFRON
SALT AND PEPPER
1/2 CUP PARMIGIANO
PARMIGIANO
Brown the onion together with 1/2 of the butter. When tender,
add the rice and the wine. Stir. Add 2 cups of the chicken stock
and let simmer for about 15 minutes on a med heat. Stir
frequently making sure to add the remaining broth as needed.
Never let the rice get nor too dry, or too runny. Add the
saffron and the remaining butter and cook until rice is "al
dente", probably an additional 5 minutes, again adding the broth
as needed to keep the risotto moist. Turn off heat and add the
parmigiano and salt to taste. Serve.
Individual portions may be served with additional
parmigiano and fresh ground pepper.
RISOTTO ALLE FRAGOLE
(rice with strawberries)
SERVES 4
1 1/2 CUPS ARBORIO RICE
1 CUP SLICED STRAWBERRIES
1/4 CUP BUTTER
1 SMALL ONION
1/2 CUP DRY WHITE WINE
1/2 CUP HEAVY CREAM
3-5 CUPS CHICKEN STOCK
SALT AND PEPPER
Saute the sliced onion in 1/2 of the butter. When the onion is
tender add the rice, stir, and after about a minute add the wine
slowly. Add the strawberries and 1 cup of broth. Simmer the rice
over a low/med heat, for about 15 minutes, while adding the broth
as needed. Make sure that there is never too little liquid that
the rice sticks. When the rice is cooked "al dente" add the cream
and let cook for an additional 3-4 minutes. Add the remaining
butter as well as the salt and pepper to taste. Let the rest of
the liquid evaporate and serve.
RISOTTO AL LIMONE
(lemon rice)
SERVES 4
1 1/2 CUPS ARBORIO RICE
2 LEMONS
1 SMALL ONION
2 BOUILLON CUBES (knorr)
1/2 CUP DRY WHITE WINE
1/4 CUP BUTTER
1/4 CUP HEAVY CREAM
SALT AND PEPPER
PARMIGIANO
Put 8 cups of water, the bouillon cubes and lemon peel from
one of the lemons in a pot and boil for about 10 minutes. In
another pot, saute the onion in half of the butter. When tender,
add the rice, stir and then put in the wine.
Add the juice of one of the lemons to the rice, together
with 1 cup of the broth. Cook the rice for 15 minutes adding the
broth as needed. After 15 minutes, add the remaining butter, the
cream, and 1 tbsp of lemon peel.
Stir and cook for another 3-5 minutes or until the rice is
al dente. Salt to taste and add 1/4 cup of parmigiano. Serve with
additional parmigiano available for individual portions.
* The following recipe for Insalata di Riso has a noted
serving size of 6-8 portions. This is considered to be a first
course serving size. However, since this dish is great for a
buffet or a picnic, the recipe as is will serve up to 15 when
used as a side dish.
INSALATA DI RISO
(cold rice salad)
SERVES 6-8 *
3 CUPS ARBORIO RICE
1 CUP CANNELLINI BEANS
1 CUP MARINATED ARTICHOKE HEARTS (quartered)
1/2 CUP MARINATED MUSHROOMS
1 CUP SWEET RED PEPPERS (sliced)
1 CUP DRAINED TUNA OR 1 CUP DICED HAM
1 1/2 CUPS MONTEREY JACK CHEESE (cubed)
FRESH BASIL (if in season, do not use dried leaves)
EXTRA VIRGIN OLIVE OIL
1/4 CUP CAPERS (optional)
SALT AND PEPPER
In salted water, boil the rice "al dente". Drain and rinse
in cold water and drain again. It is important that the rice is
drained well so your salad does not become mushy.
When the rice has cooled, transfer to a large serving
bowl. Mix in the above ingredients in the order listed.
Cover and let chill for at least an hour. It is better to
add the olive oil just before serving. Use approx. 2-3
tablespoons. If you can see it in the bottom of the bowl, you
have used too much. Again, salt and pepper to taste.
PASTA AL FORNO
(baked pasta)
SERVES 4-6
1 POUND PENNE OR RIGATONI (approx.)
10 OZ. DICED COOKED HAM
1 CUP FROZEN OR FRESH PEAS
1 CAN ITALIAN TOMATOES
1 CUP BESCIAMELLA
2 CUPS SHREDDED MOZZARELLA OR FONTINA CHEESE
2 TBS OREGANO
SALT AND PEPPER
PARMIGIANO
In salted water cook the pasta al dente (approx 11-12 min)
and drain. While the pasta is cooking mix all remaining
ingredients together in an oblong glass pan. Do not include the
parmigiano. After draining the pasta, add to sauce and mix until
pasta is covered. Bake at 350* for about 20 minutes stirring
once after 10 min. After 20 minutes sprinkle lightly with
parmigiano (keep some for table portions). Bake for an additional
10-15 minutes or until pasta is a crispy golden on top. Salt and
pepper to taste.
LASAGNE VERDI
(spinach lasagne)
SERVES 8-10
1 LB LASAGNE (green or yellow and fresh if possible)
16 OZ FROZEN SPINACH
12 OZ RICOTTA
12 OZ MOZZARELLA
SUGO (see recipe in sauce section)
1 CUP GRATED FONTINA
PARMIGIANO
1 CUP BESCIAMELLA (see recipe in sauce section)
1-2 ITALIAN SAUSAGES (leftover from sauce)
In a large, oblong baking dish, spread a thin layer of sugo
(meat sauce) on bottom. Top with a layer of lasagne noodles and
another layer of sugo. On top of the sugo spread equal parts of
spinach, ricotta and mozzarella. If you have decided to include
the sausage, add some chucks of that as well. You will probably
be making 4-5 layers of lasagne so divide all the ingredients so
that you have enough to reach top layer.
Continue this procedure until you have reached the top of
the baking dish. On the final layer put lasagne, sugo and spread
the grated fontina over the top. If you have decided on the
besciamella, put that on top of the sugo and eliminate the
fontina. Bake at 350 for 30-40 minutes. Have parmigiano available
for table use.
CANNELLONI CON RICOTTA E SPINACI
(spinach and cheese cannelloni)
SERVES 6-8
1/2 POUND DRY CANNELLONI (I think I have seen them called Manicotti
in the U.S.)
2 CUPS OF RICOTTA
1 3/4 CUPS CHOPPED FROZEN SPINACH
2 CUPS DICED HAM
2 ITALIAN SAUSAGES
2 EGGS
4 TBSP PARMIGIANO (for filling)
1/2 CUP PARMIGIANO (for top)
SALT AND PEPPER
MEDIUM ONION
FOR SAUCE:
2 CUPS BESCIAMELLA
2 CUPS CHOPPED TOMATO SAUCE
Mix together the ricotta, spinach, eggs and parmigiano.
Divide into 2 equal parts. At this time brown the diced onion in
a little butter and garlic. Take out 1/2 and add to the diced ham.
Add the crumbled sausage to the remaining onion and saute until
brown. Let cool.
Blend the ham with one part of the ricotta mixture and
start filling the cannelloni using a teaspoon or your fingers,
which is actually easier. Line up in a baking dish leaving a
slight space between each cannelloni. Repeat the same process
with the sausage mixture.
Pour the tomato and the besciamella over the top and bake at
350 * for 20-30 minutes. During last 10 minutes of baking, spread
the remaining parmigiano across the top. If too much of the sauce
boils away, add more of both in equal parts. The cannelloni
should not be smothered in sauce, but they should not be dry
either.
Note: After all preparation is complete, before baking,
these are very easy to freeze in disposable aluminium baking pans
for later use.
PENNE ALLA PRIMAVERA
(springtime penne)
SERVES 4-6
1 LB. PENNE
9 OZ. FONTINA OR MONTEREY JACK CHEESE CUBED (or combo of the 2)
3 LARGE RIPE TOMATOES
12 LARGE FRESH BASIL LEAVES
2 MED SIZE ZUCCHINE
1 YELLOW BELL PEPPER
EXTRA VIRGIN OLIVE OIL
SALT
FRESH GROUND PEPPER
Put the tomatoes in a pot of boiling water for approx 3
minutes. Take out and let cool. Peel off the skin, eliminate the
seeds and cut into large cubes. Strain away any excess water. Set
aside.
Cut the zucchine lengthwise into 4 strips and then cut into
cubes (not too thin). Cut the bell pepper into thin 3-4 inch
strips. Saute the zucchine and the bell peppers in some olive oil
for about 5 minutes on a med heat. Do not let either become too
tender. Remove from heat.
In a large serving bowl, put the strained tomato cubes
together with the chopped basil, cheese, and vegetables. Mix and
salt to taste.
At this time add a few tablespoons of extra virgin olive
oil, making sure that it does not accumulate on the bottom of the
bowl. Add the penne (cooked al dente) to the tomato mixture and
stir. More olive oil can now be added, again making sure not to
have any excess on the bottom of the bowl. Stir in some freshly
ground pepper if desired.
The penne may be served immediately or kept at room
temperature until serving. It may also be refrigerated and served
cold, although I recommend one of the first two choices.
The following recipes require cheese made out of sheeps
milk (aka pecorino). I am not really sure if it is available in
the U.S. however; I have included these particular dishes in the
instance that it can be found at your gourmet cheese shop. Should
you find it, make sure to get a fresh to a medium fresh cheese.
PENNE ALLA PECORAIA
(shepherd style penne)
SERVES 4-6
1 LB PENNE
1O OZ CHOPPED TOMATOES
1/2 CUP OF HEAVY CREAM
2-3 ITALIAN SAUSAGES
10 OZ OF PECORINO
2 TBSP OLIVE OIL
PARMIGIANO
SALT AND PEPPER
In salted water cook the penne "al dente". While the pasta
is cooking saute the sausages in the olive oil. When the
sausage is cooked add the tomatoes and salt and pepper to taste.
Cut the pecorino into small cubes a put aside. When the
pasta is ready, drain and return to pot. Add the tomato and
sausage mixture to the pasta and stir over a low heat. After it
is all mixed together add the cream.
Add the pecorino last, leaving on the heat long enough to
soften, but not to melt the cheese (about 1 minute). Serve
immediately with parmigiano and fresh ground pepper for table
portions.
PENNE ALLA RUCOLA
(penne with arugula)
SERVES 4-6
1 LB PENNE
8 OZ FRESH PECORINO
3 LARGE TOMATOES
3 OZ ARUGULA (approx)
OLIVE OIL
SALT AND PEPPER
Boil the tomatoes for about 3 minutes, peel and eliminate
the seeds. Cut into cubes. While the pasta is cooking cut the
pecorino into cubes.
Eliminate the stems from the arugula and cut up. Add the
arugula to the tomatoes with salt, pepper and about 4 tbsp of
olive oil.
When the pasta is al dente, drain and add the pecorino and
the tomatoes with arugula to the penne while they are still hot.
Mix and serve immediately. Any leftovers can be served at room
temperature.
RIBOLLITA
This is my version of a typical Tuscan soup. Also called
"Minestra di pane" (bread soup) this used to be a poor mans soup
or typically a farmers soup. It was a way to use the leftover
bread with their home grown vegetables. Today, Ribollita is the
number one choice in most of the characteristic Tuscan
restaurants. A winter trip to Florence is not complete without a
taste of ribollita. As ribollita means to re-boil, this soup is
actually better after a few days of serving. The major work here
is all the cutting and chopping.
SERVES 4-6
5 LARGE POTATOES (cubed)
1 LEEK (thinly sliced)
1/2 YELLOW ONION (diced)
2 STALKS OF CELERY (sliced)
3 CARROTS (sliced)
1/4 HEAD OF CABBAGE (shredded)
1 1/2 lb. BLACK CABBAGE (in strips) * I think that the closest thing in U.S. to black cabbage is KALE
2 CLOVES GARLIC (diced)
1 DICED TOMATO (optional)
2 KNORR BOUILLON CUBES
1 1/2 lbs. CANNELLINI BEANS (white beans)
1 CUP EXTRA VIRGIN OLIVE OIL
1/8 CUP FRESH THYME
SALT AND PEPPER
1/2 LOAF 2-3 DAY OLD FRENCH BREAD OR SALT FREE CRUSTY TUSCAN BREAD
If using dried beans, soak overnight. Boil beans in salted
water until very tender. Make sure that there are a few inches
of water above beans because you will be using the broth. If
using canned beans do not drain.
Cover the bottom of a large soup pot with some of the oil.
On a low heat, put the garlic, leek and onion and stir until
tender. At this time add the potatoes and enough water to cover
the potatoes. Put in the bouillon cubes.
After about 10 minutes, add the celery and the carrots.
This is a thick soup so add water only to prevent sticking. Let
simmer on a medium heat for another 10 minutes. If desired, put
in the tomato at this time. Add the beans and its broth. Add the
white cabbage. When the white cabbage starts to shrivel, add the
black cabbage and the thyme. Let simmer on low heat for about an
hour stirring occasionally and making sure to add water to avoid
sticking, yet keeping the consistency thick. After 30 minutes add
the remaining olive oil.
At this point the soup portion is ready. You can let it set,
let it cool and refrigerate, or reboil it....and serve.
TO SERVE:
In another pot put in 1/2 of the bread, breaking it up into
med size chunks. Ladle the soup over the bread and stir. Do not
add all of the soup, only what you will serve. If you serve it
all, add the rest of the bread to the other pot and stir. Add
water, if needed.
Remember, the soup is thick, but should still have some
liquid. Let re-boil for at least 15 minutes. Serve and top with
olive oil and freshly ground pepper. Serve with a strong red
wine. Of course, Chianti is the recommended choice.
Cover and refrigerate any leftover soup. To re-boil add some
water and heat to boiling. This will be one of those rare cases
when the leftovers are better than the original serving.
Return to the index.
BESCIAMELLA
(white sauce)
The secret here is to stir, stir and stir some more.
MAKES 2 CUPS
2 CUPS OF MILK
4 TABLESPOONS OF BUTTER
4 TABLESPOONS OF FLOUR
A PINCH OF NUTMEG (optional)
SALT
WHITE PEPPER
OPTIONAL AROMAS:
1/2 OF AN ONION
1 LAUREL LEAF
Heat the milk and add the onion and laurel if so desired.
(If not continue with just the milk). Bring the milk to a boil
and remove from heat. Cover and let set for 10 minutes. Strain
the milk in order to remove the herbs.
Melt the butter using a deep pot. When a foam starts to form
on top, add the flour and mix with a wire whisk. Keep at it for
about 1 minute or until the mixture becomes foamy once again.
Remove from heat and add 1/2 of the hot milk and mix together.
Return to heat and mix until a thick sauce begins to form.
Remove from heat once more and add the remaining milk and
mix. Return to heat and bring to a boil, again mixing until the
sauce becomes dense once again. Flavor to taste with nutmeg, salt
and pepper and cook for an additional 3-4 minutes on a low heat.
SUGO DI CARNE
(meat sauce)
1 1/2 LB LEAN GROUND BEEF
1-2 ITALIAN SAUSAGES
1 SMALL ONION
2 CLOVES OF GARLIC
1 CARROT
1 STALK OF CELERY
1 SMALL CAN OF DOUBLE CONCENTRATED TOMATO PASTE
1 KNORR BOUILLON CUBE
2 16 OZ CANS OF CHOPPED OR WHOLE TOMATOES
2 PINCHES OF OREGANO
1/4 CUP RED WINE
OLIVE OIL
SALT AND PEPPER
Cover the bottom of a large pot with olive oil. Saute the
diced onion and garlic and add the meat to brown. When the meat
is brown, add the tomato paste, whole carrot, whole celery stalk
and whole sausages. Let simmer for about 10 minutes. If liquid is
needed add a few drops of water.
Put in the bouillon cube, tomatoes, oregano and wine and
let simmer on a low heat for 1/2 an hour, stirring occasionally.
Add salt and pepper to taste. After 1/2 an hour add 4 tbsp of olive
oil and let simmer for an additional 30 minutes or more if you
want a longer cooking sauce.
Before using, remove the celery, carrot and sausage.
At this point you can use the meat sauce to prepare lasagne,
cannelloni or some other baked pasta dish, or top any other
prepared pasta dish such as spaghetti, penne, or tortellini.
4. SECONDI (MAIN COURSES)
Return to the index.
SALTIMBOCCA
This is my version of the typical Roman veal dish.
Saltimbocca translated literally means "jump in the mouth"
SERVES 4
8 THIN SLICES VEAL (about 3 x 4 in.)
8 THIN SLICES PROSCIUTTO
8 THIN SLICES MOZZARELLA CHEESE (fresh if possible)
12 FRESH SAGE LEAVES
4 TBSP OLIVE OIL
2 CLOVES OF CRUSHED GARLIC
2 TBSP BUTTER
1/2 CUP WHITE WINE
FLOUR
SALT AND PEPPER
Lightly coat all the veal slices with flour. Heat the olive
oil, butter and garlic in a large pan. Brown the veal slices,
individually and remove from heat (do not cook long, just enough
to change color slightly).
To each slice of veal add 1 slice of prosciutto, 1 slice of
mozzarella and one sage leaf, securing with a toothpick. Salt and
pepper at this time, if desired. Replace in pan along with the
remaining sage leaves and cook over a medium heat until cheese is
melted, about 7 minutes.
Return meat to platter adding the wine to pan. Turn up
heat and stir to make sauce. When thickened pour hot liquid over
meat and serve. Optional: Remove toothpicks before serving
VITELLO AL LIMONE
(veal with lemon)
SERVES 4
8 THIN SLICES OF VEAL (about 3 x 4 in.)
4 TBSP OF OLIVE OIL
3 TBSP OF BUTTER
1/2 CUP OF WHITE WINE
2 LEMONS
FLOUR
SALT AND PEPPER
4 PARSLEY SPRIGS (optional)
Lightly coat all the veal slices with flour. Heat the olive
oil and the butter in a large pan. Brown the veal slices and
squirt with the juice of one of the lemons. Remove from pan. Add
the wine and 1/2 of the remaining lemon (sliced) to pan and
increase the heat.
When most of the wine has evaporated and a thick sauce
begins to appear, replace the veal slices, lower the heat and let
simmer for about 5 minutes. Salt and pepper to taste and serve
with the remaining lemon as garnish along with the optional
parsley.
INVOLTINI
(stuffed beef rolls)
I have included 3 different versions of involtini. You can
also use the basic cooking procedures involved in the recipes
that follow to create your own variation of involtini to meet
your own tastes. If you cannot find thin sliced beef, use veal
and pound.
SERVES 4
INVOLTINI ALLA RICOTTA
8 SLICES OF THIN LEAN BEEF
4 SLICES OF BAKED HAM
7 OZ. OF RICOTTA
2 CUPS OF FROZEN PEAS
1/3 CUP OF BUTTER
8 FRESH SAGE LEAVES
1 ONION
1 CUP BEEF BROTH (approx)
SALT AND FRESH GROUND PEPPER
Boil the peas for about 3 minutes and drain. Mix the ricotta
together with some salt and fresh pepper. On each slice of meat,
spread some ricotta, add some peas and top with 1/2 a slice of ham.
Roll up and add a sage leaf before securing with a toothpick.(The
sage leaf under the toothpick but not part of the filling.)
In a large pan, brown the diced onion in the butter. Add the
involtini and brown on all sides. Add the remaining peas and salt
to taste. Put in the cup of broth and cook on a low heat for
about 30 minutes, turning occasionally.
INVOLTINI AGLI ASPARAGI
SERVES 4
8 SLICES OF THIN LEAN BEEF
4 EGGS
1/3 CUP OF BUTTER
7 OZ FROZEN ASPARAGUS TIPS
1/2 CUP OF MARSALA
FRESH ROSEMARY
PARMIGIANO
SALT AND PEPPER
Beat each egg separately together with a pinch of salt. In a
small pan (about 5 inches dm. if possible) add a little butter
and make 4 small omelettes (frittate). Keep them round and
slightly browned.
Boil the asparagus tips for about 5 minutes and drain. On
each slice of meat place 1/2 of a omelette, topped with asparagus
tips and followed by a few sprigs of rosemary and some grated
parmigiano. Lightly salt and pepper the top, roll up and secure
with a toothpick.
In a large pan, melt the butter and add the involtini
together with a rosemary branch. When browned, add the marsala
and put on a high heat to make it evaporate. Lower the heat and
cook for about 30 minutes turning occasionally.
INVOLTINI AI CARCIOFI
SERVES 4
8 SLICES OF THIN LEAN BEEF
16 MARINATED ARTICHOKE HEARTS
4 * THIN SLICES OF MORTADELLA (if you cannot find mortadella, use
baked ham)
1 CUP GRATED FONTINA
1/2 CUP OF WHITE WINE
4 TBSP OLIVE OIL
1/4 CUP OF BUTTER
3 SCALLIONS
SALT AND PEPPER
On each slice of meat place 1/2 a slice of mortadella, (* this
is assuming that 1/2 a slice will cover all of meat, if not
increase above to 8 slices) 2 artichoke hearts and salt and
pepper. Roll up and secure with a toothpick.
In a large pan, brown the sliced scallions in the butter
and olive oil. Add the involtini and turn until brown. Add the
white wine and turn up the heat for few minutes. Cook on low for
about 15 minutes turning occasionally. If more liquid is needed
add some more wine or some boiling water.
After 15 minutes, sprinkle the fontina on top of all the
meat rolls and serve when all the cheese has melted, probably an
additional 5 minutes.
ARROSTO DI MANZO
(roast beef)
SERVES 6
2 LB LEAN ROAST BEEF
3 CLOVES OF GARLIC
FRESH ROSEMARY
FRESH SAGE
1/2 A CUP OF WHITE WINE
1 KNORR BOUILLON CUBE
OLIVE OIL
SALT AND PEPPER
Grind up the garlic, rosemary (the needles of about 5 ten
inch branches) and sage (15-20 large leaves) in a food
processor. Poke approx. 8 two inch holes in the meat and fill
with the herb mixture. Put in a roasting pan and cover with olive
oil (about 1/4 of a cup). Sprinkle salt and pepper on the top. Cut
the bouillon cube into 4 pieces and place 2 on top of the meat
and the other 2 in the pan along with about 1/4 of a cup of water.
Cook in a 400* oven for about 15 minutes.
Lower the heat to 350* and add the wine. You may also want
to turn the meat over at this time and add more salt. Let cook
for an additional 20 minutes for a medium rare roast. Check meat
at this time to see if you want to increase the cooking time to
reach your desired degree of doneness. Transfer the juice into a
sauce pan and keep hot on top of stove. Slice very thin and add
some juice to top.
Return to the index.
CIPOLLE ALL'AGRODOLCE
(sweet and sour onions)
SERVES 4-6
1 POUND OF LITTLE ONIONS
OLIVE OIL
1 TABLESPOON SUGAR
2 TABLESPOONS WHITE WINE VINEGAR
CHICKEN BROTH
SALT AND PEPPER
Saute' the onions in enough oil to cover the bottom of pan.
Add the sugar and stir on a low heat until the onions are golden.
Add the 2 tbsps. of vinegar and let vaporize at high heat. Add
broth (just enough to cover the onions), salt and pepper.
Cover and let simmer until the onions are tender and only a
little bit of liquid remains.
PEPERONATA
(bell pepper saute)
SERVES 4-6
4 LARGE BELL PEPPERS (2 yellow and 2 red)
1 MEDIUM ONION
2 CLOVES OF GARLIC
2 CUPS CANNED CHOPPED TOMATOES (not whole, paste or puree)
1/4 CUP OF EXTRA VIRGIN OLIVE OIL
1/4 CUP OF WHITE WINE
2 PINCHES OF DRY OREGANO FLAKES
1 KNORR BOUILLON CUBE (chicken or beef)
4 FRESH BASIL LEAVES (optional)
1-2 PINCHES OF HOT RED PEPPER FLAKES (optional)
Saute the onion and chopped garlic in the olive oil. Cut the
bell peppers into strips (rectangles not too small). Add to the
onion and stir until moist. Add the tomatoes, the bouillon cube
and the oregano. If you want a spicer dish, add the pepper flakes
at this time. Let simmer for about 10 minutes on a medium heat
and stir occasionally.
Add the wine and turn on low for an additional 15 minutes.
Stir occasionally and add water when liquid is low. Nothing
should stick so add water as needed. The peppers should be in a
thick sauce, don't let them get too runny. Peppers are done when
they are very tender. Dish served hot or cold.
ZUCCHINE E PATATE AL FORNO
(zucchine and potato casserole)
SERVES 4-6
3 LARGE POTATOES
2 MEDIUM SIZED ZUCCHINE
1/2 OF A MEDIUM SIZED ONION
1 CLOVE OF GARLIC
1 CUP SHREDDED MOZZARELLA
1 1/2 CUPS CHOPPED TOMATO SAUCE
EXTRA VIRGIN OLIVE OIL
SALT AND PEPPER
OREGANO FLAKES
Peel and slice the potatoes into medallions. In a large non
stick pan add enough olive oil to cover bottom. Add the chopped
onion (not too finely chopped) and the potatoes and stir until
the potatoes start to become tender. Transfer the potatoes into a
glass baking dish leaving as much of the oil as possible.
In the same pan repeat the above procedure with the garlic
and the zucchine. Add oil only if sticking occurs. While the
zucchine is still rather firm (don't let them become soggy), add
to the potatoes. Mix together. Add the tomatoes and oregano (salt
and pepper) and stir.
Top everything with the shredded mozzarella making sure
that the entire top is covered. Bake at 350* for about 20-30
minutes until top is golden.
INVOLTINI DI MELANZANE
(stuffed eggplant rolls)
SERVES 4-6
1 LB OF EGGPLANT
1 LB OF TOMATOES
1 ONION
1 EGG
3 TABLESPOONS OF BREADCRUMBS
2 CLOVES OF GARLIC
4 TABLESPOONS OF OLIVE OIL
4 TABLESPOONS OF PARMIGIANO
WHITE WINE (optional)
4 FRESH BASIL LEAVES
SALT AND PEPPER
Saute the thinly sliced onion in the olive oil. Boil the
tomatoes for about 3-4 minutes and peel. Cut into large chunks
and eliminate the seeds. Add 4 basil leaves, the garlic
(quartered), salt, pepper and the tomatoes to the onions. Cover
and cook on a low heat for 30 minutes.
Peel the eggplant and cut into lengthwise strips. Dunk the
strips in olive oil and put under the broiler for 5-6 minutes.
Beat the egg and add the breadcrumbs, the parmigiano, 5
chopped leaves of basil and 1 tablespoon of olive oil. When it is
all mixed together, spread on the eggplant strips and roll up
and secure with a toothpick. Add the eggplant to the tomato sauce
and cook on a med heat for about 20 minutes. You may add a little
more olive oil and some white wine or water if liquid is
needed. Add some grated parmigiano to top during last 5 minutes
of cooking. Serve with a fresh basil leaf garnish.
PEPERONI ARROSTO FARCITI
(stuffed roasted bell peppers)
SERVES 4
2 LARGE RED BELL PEPPERS
1 EGGPLANT
2 ZUCCHINE
3 OZ OF SLICED MUSHROOMS
8 0Z OF CANNED WHOLE TOMATOES
1 SLICED GREEN ONION
2 TSPS OF SALT
4 TABLESPOONS OF OLIVE OIL
2 CLOVES OF DICED GARLIC
4 CHOPPED BASIL LEAVES
2 TABLESPOONS OF PARMIGIANO
SALT AND PEPPER
Cut the eggplant into cubes, sprinkle with the salt and
place in a strainer inside the sink covered with a paper towel
for about 30 minutes. Rinse and dry off with a paper towel. This
procedure eliminates the natural bitter taste of the eggplant.
Pre-heat the oven to about 450*. Saute the diced onion in 1
tablespoon of olive oil for about 3 minutes. Add the garlic and
saute for an additional 2 minutes. Remove the onion and garlic
and set aside. Add another tablespoon of olive oil and saute the
sliced zucchine with the sliced mushrooms for 10 minutes. Remove
from pan and add to onion and garlic.
Add the remaining 2 tablespoons of oil to the pan and saute
the eggplant for 15 minutes.
Cut the 2 bell peppers in half length wise from the stem and
eliminate the centers. Moisten with oil and place in hot oven for
about 30 minutes until soft.
Add the tomatoes, basil, salt, pepper, garlic, onions,
zucchine and mushrooms to the pan with the egg plant and cook on
a low heat for an additional 20 minutes.
Remove the peppers from the oven and fill with the eggplant
mixture. Sprinkle parmigiano on the top of each pepper and return
to hot oven for an additional 5 minutes. Serve hot or cold.
Return to the index.
TIRAMI SU
This is probably the most popular dessert in both the
central and northern regions of Italy. Translated literally it
means "Pick me up". It is usually eaten after a very large meal,
and while it is very rich in itself, it's name implies that you
will feel less full after. The important element here is the
mascarpone (an Italian type of cream cheese) which cannot be
substituted for any other type of cheese.
SERVES 8
4 EGGS
2 TABLESPOONS RUM OR BRANDY (a nice alternative; Amaretto)
36 LADYFINGERS (approx.)
14 OUNCES OF MASCARPONE (galbani)
2 CUPS COFFEE (lightly sugared)
1/2 CUP SUGAR
BITTERSWEET COCOA
Separate the egg yolks and keep 2 of the whites. With a
mixer beat the egg yolks with the sugar. Add the mascarpone and
stir with a wooden spoon until creamy then add the liquor
(optional).
Beat the remaining egg whites until fluffy and add to the
mascarpone. Dunk the ladyfingers into the coffee (quickly, just
enough to cover them, don't soak them). Arrange them in the
bottom of a pan and cover with cream. Repeat the layers and
finish with a top layer of cream.
Refrigerate and top with cocoa before serving. Use a
strainer to avoid lumps.
ZUPPA INGLESE
Translated literally this dessert means "English Soup". It
is the very Italianized version of the English Trifle.
SERVES 8
2 RECTANGULAR SPONGE CAKES (about 10 oz each)
8 TBSP MARSALA
4 TBSP COFFEE
1 EGG
1 EGG YOLK
4 TBSP SUGAR
16 OZ. MILK
3 TBSP STARCH
4 OZ. BITTERSWEET CHOCOLATE
1 CUP OF WHIPPED CREAM
1 TBSP POWERED SUGAR
Put one of the sponge cakes into a pan of it's same size or
cut to fit pan. Mix the marsala together with the coffee and
brush across the sponge cake (moisten it, but don't make it
soggy).
Beat the whole egg together with the egg yolk and the 4
tbsps of sugar. Add the 3 tbsps of starch and mix well. Boil the
milk and add to the egg mixture a little at a time, always
stirring. Put on a low heat and stir until it thickens.
Spread 1/2 of the cream on to the sponge cake and cover with
the second layer of sponge cake. Brush over the remaining marsala
and coffee mixture as before.
Melt 3 oz. of the bittersweet chocolate in the microwave or
by double-boiler and add to the remaining cream. Add a little bit
of water if too thick.
Spread over the sponge cake and refrigerate for about 30
minutes. Whip the cream with the powdered sugar and decorate the
top of the "zuppa inglese" using a bakery tube. Again, by double
boiler or microwave, melt the remaining 1 oz of chocolate
together with 1 tablespoon of milk and spread over the top of the
whipped cream. Spread in thin lines in order to cover top of
cream.
Refrigerate for at least 2 hours before serving.
Return to the index.
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