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Italian Recipes

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


Bistecca alla Pizzaiola - Steak Pizzaiola

Polenta Corn-Meal Porridge

Fettuccine Alfredo con Burro - EGG NOODLES WITH BUTTER AND CHEESE

Salsa di Pomodori Tomato Sauce (can be served with any pasta)




Polpette alla Casalinga MEATBALLS


Patate con Riso e Cipolle alla Casamassimese - POTATO, RICE AND ONION CASEROLE - Recipe by Nonna Anastasia Musella from Casamassima - Submitted by Paul Pileggi


Italian Pasta Bolognese

2 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 

Pizza with roasted garlic puree, fresh mozzarella and pine nuts

8 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 

 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 

 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 

Uncooked Tomato Sauce

You 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 
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.


ingredients 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 Pizza

12 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 Cookies

From: "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.

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) 

1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie 
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 Cake

Submitted by  "Kathy" twmiller

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

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.