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Italian Recipes |
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Here is a great place to share your favorite Italian Recipe. Email us at recipe@casamassima.net, and we will publish here for free and give you the credit. Make your favorite Italian dish famous! Pollo Alla Cacciatora – Chicken Cacciatore Costolette Di Maiale alla Pizzaiola – Pork Chops Pizzaiola Osso Buco - BRAISED VEAL SHANKS Bistecca alla Pizzaiola - Steak Pizzaiola Fettuccine Alfredo con Burro - EGG NOODLES WITH BUTTER AND CHEESE Salsa di Pomodori – Tomato Sauce (can be served with any pasta) Gnocchi – SEMOLINA CAKES BAKED WITH BUTTER AND CHEESE Piselli al Prosciutto – BRAISED PEAS WITH PROSCIUTTO Polpette alla Casalinga – MEATBALLS Scaloppine al Marsala – SAUTEED VEAL SCALLOPS WITH MARSALA SAUCE
Italian Pasta Bolognese2 tablespoons butter 1/4 pound sliced bacon, cut crosswise into 1/4-inch strips 1 onion, chopped 1/2 pound ground beef 1 cup canned low sodium chicken broth 1/2 cup dry white wine 2 tablespoons tomato paste 1/2 teaspoon dried oregano 3/4 teaspoons salt 1/4 teaspoon fresh ground black pepper 1/2 cup heavy cream 3/4 pound spaghetti 2 tablespoons fresh parsley, chopped In a large frying pan, heat the butter and bacon over moderately low heat. Cook until the bacon renders some of its fat, about 3 minutes. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes longer. Stir in the ground beef and cook until the meat is no longer pink, about 2 minutes. Add the broth, wine, tomato paste, oregano, salt, and pepper. Simmer, stirring occasionally, until the sauce thickens, about 25 minutes. Stir in the cream and remove from the heat. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain and toss with the sauce and the parsley. Pizza with roasted garlic puree, fresh mozzarella and pine nuts8 cloves Garlic, unpeeled 1 Tbl. Olive oil 2 pc. Pizza dough (see recipe under breads) pinch Chili flakes 3-1/2 cups Swedish fontina cheese, grated (loosely packed) 20 slices Red onions, sliced very thinly 2 medium Vine ripened tomatoes, sliced 1/4" thick 20 each Cherry tomatoes 1 each Buffalo mozzarella, about 6 oz., cubed 1/2" 2 Tbls. Parmesan cheese, grated very finely 2 Tbls. Pine nuts 2 Tbls. Chopped basil 1. Pre-heat the oven to 500 F. and place a baking stone or tile in to heat. Heat a small saute pan over medium heat and add the olive oil and the unpeeled garlic cloves. Saute, stirring regularly, until the garlic skin begins to caramelize. Transfer to the oven and roast until the cloves become uniformly golden brown. Remove and cool. When cool, remove the roasted garlic from the skins and place into a small bowl. Mix thoroughly with a spoon to make a paste. 2. Roll the doughs into roughly 10" rounds using a pie pin or by pounding and stretching the dough.(see the pizza dough recipe for photos) 3. Sprinkle a light cutting board or pizza peel with cornmeal or semolina and lay the doughs down on it. Spread the garlic paste over the doughs then sprinkle the chili flakes evenly and spread the fontina cheese over the dough, leaving a half inch rim without cheese. Next distribute the sliced tomatoes followed by the onion rings. 4. Arrange the cherry tomatoes evenly over the cheese and onions and sprinkle the fresh mozzarella and Parmesan cheese over the top. 5. Bake for ten minutes or until the edge of the crust becomes golden brown and the cheese bubbles in the center. 6. Remove from the oven and place on a cutting board. Sprinkle the chopped basil over and cut into six or eight pieces. Serve immediately. Uncooked Tomato SauceYou have to let your own taste buds be your guide here. When you toss this together, add the smaller amounts of vinegar and oil, a little salt and pepper and a dash of Tabasco if you like. Taste and go from there. Ingredients (makes about 8 cups) 6 medium to large California tomatoes, cut into large chunks 1 small garlic clove, minced 1 Tbsp. minced shallot 1/2 medium onion, chopped 3 Tbsp. coarsely chopped fresh basil 3 to 4 Tbsp. balsamic vinegar 6 to 8 Tbsp. olive oil Salt and black pepper to taste Tabasco sauce to taste (optional) Drain off and discard any liquid from the California tomatoes. Mix the California tomatoes with all the remaining ingredients. Let the mixture stand at room temperature for about 20 minutes. Toss with hot pasta and top with grated Romano or Parmesan cheese. Manicottiingredients for 6 servings: EAT FILLING------------------------------- - 1 lb Lean Ground Beef 3 ea Slices Bread; Torn Up Small 1 ea Egg; Lg 1 ts Salt 1 1/2 c Mozzarella Cheese; Shredded 1/2 c Milk 1/4 ts Pepper 15 oz Tomato Sauce; 1 Cn 1/4 c Onion; Chopped, 1 Sm 4 c Water 1/2 ts Salt 1/3 c Parmesan Cheese; Grated 1 tb Italian Seasoning Preparation: PASTA----------------------------------- 8 oz Manicotti Shells; 1 Pk TOMATO SAUCE------------------------------ -- 4 oz Mushroom Stems & Pieces;1 Cn 12 oz Tomato Paste; 1 Cn 1 ea Clove Garlic; Minced 1/2 ts Sugar 1/8 ts Pepper 1 tb Parsley; Snipped Cook and stir the meat and the first 1/4 cup of onion in a large skillet until the meat is brown. Drain off excess fat. Remove from the heat and stir in the remaining ingredients for the Meat Filling. Fill the uncooked manicotti shells, packing the filling into both ends. Place the shells in an ungreased baking pan, 13 X 9 X 2-inches. Heat the oven to 375 degrees F. Heat the undrained mushrooms and the remaining ingredients for the Tomato sauce except the Parmesan Cheese to boiling, stirring occasionally. Reduce the heat and simmer, uncovered, for about 5 minutes. Pour the sauce over the filled shells. Cover the pan with aluminum foil and bake until the shells are tender, 1 1/2 to 1 3/4 hours. Sprinkle with the cheese and cool 5 to 10 minutes before serving. White Pizza12 inch round prepared pizza dough ? - ? cup olive oil 1 Jar Vidalia Onions & Sweet Peppers ? Salt and cracked black pepper to taste 1 tablespoon fresh rosemary, minced 1 ? cups shredded mozzarella cheese Heat oven to 425 degrees. Roll dough to pan size. Use 2 tablespoons olive oil to spread on pizza pan. Place pizza dough on pan. Add Vidalia Onions and Peppers to cover the dough. Sprinkle remaining oil evenly over onions. Add salt, cracked pepper and rosemary evenly over onions. Sprinkle the cheese on top. Bake 15- 20 minutes. Italian Easter CookiesFrom: "Kathy Olson" These are a traditional cookie from Italy flavored with vanilla and almond extracts. They are tied in loose knots and baked, then frosted with tinted icing. Ingredients 1/2 cup butter 3/4 cup white sugar 3 eggs 1 teaspoon vanilla extract 1 teaspoon almond extract 1/4 cup milk 1/4 cup vegetable oil 3 3/4 cups all-purpose flour 5 teaspoons baking powder 4 cups confectioners' sugar 1/2 cup butter, softened 1 teaspoon vanilla extract 1 teaspoon almond extract 3 tablespoons milk 3 drops red food coloring (optional) Directions 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. 2 In a large bowl, cream together 1/2 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla and 1 teaspoon almond extract, 1/4 cup milk and oil. Combine the flour and baking powder, stir into the wet mixture. Roll dough into 1 inch balls. On a lightly floured surface, roll the balls out into ropes about 5 inches long. Tie into loose knots and place cookies 1 inch apart onto the prepared cookie sheets. 3 Bake for 5 minutes on the bottom shelf and 5 minutes on the top shelf of the preheated oven, until the bottoms of the cookies are golden brown. When cookies are cool, dip them into the icing. 4 To make the icing, cream together the confectioners' sugar, 1/2 cup butter, and 1 teaspoon vanilla and 1 teaspoon almond extracts. Beat in 3 tablespoons milk, one tablespoon at a time, then stir in the food coloring if desired. Makes 48 servings Italian Cream CakeSubmitted by "Kathy" twmiller Cake: 3 1/2 cups shredded coconut 1/2 cup unsalted butter 1 cup vegetable shortening 2 cups sugar 5 eggs, separated 2 cups cake flour 1 teaspoon baking soda 1 cup buttermilk 1 teaspoon pure vanilla extract 1/2 cup chopped pecans Frosting: 2 - 8 ounce packages cream cheese, room temperature 1 cup unsalted butter, room temperature 2 teaspoons pure vanilla extract 12 ounces confectioners' sugar 1 - 8-ounce jar seedless raspberry preserves To make cake: Heat oven to 325F. Spray 3 8-inch cake pans with non- stick vegetable spray. Dust with flour. Spread coconut out on a cookie pan and bake about 3 minutes, toss and bake another 3 minutes, until coconut is lightly toasted. Set aside. Cream butter, shortening and sugar together until fluffy. Beat in egg yolks, 1 at a time. Sift together flour and baking soda. Add flour mixture and buttermilk alternately to the creamed mixture, beginning and ending with flour. Stir in vanilla, 1/2 cup coconut and pecans. Beat egg whites until stiff. Fold into cake mixture. Divide batter between prepared pans. Bake in hot oven 40 to 45 minutes or until a toothpick inserted near center comes out clean. Invert on cooling racks until cool. To make frosting: Whip together cream cheese, butter and vanilla. Gradually whip in the confectioners' sugar. When frosting the cake, spread frosting on top of bottom layer and middle layer. Spread raspberry on the bottom of middle layer and top layer. Stack layers. Frost top and sides. Press the remaining coconut on outside of cake.
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