| EUROPEAN COOKING V |
| ITALIAN COOKING CONTINUED |
| B.) SHRIMP SPAGHETTI / Continued: |
| 4.) Add the chopped fresh tomatoes or undrained whole canned tomatoes to the skillet, along with pepper, basil, and 1/2 tsp. salt. Bring to a boil over medium heat. Reduce the heat and simmer uncov- ered for 5 mins. If using canned tomatoes, break them up with the back of a wooden spoon. 5.) Pour the sauce over the spaghetti in the saucepot, and add shrimp and parsley; toss using two wooden spoons or forks, until the spaghetti is well coated with the sauce. Place on a serving platter and garnish with the olives. Serve at room temp., with Parmesan cheese. Makes 4 Servings. |
| NORTHERH ITALIAN PASTA CASSEROLE |
| The cooking of northern Italy tends to be a little more subtle in flavor, since they use few if any tomatoes, vegetable oil instead of olive oil, and milder spices. They also use more dairy products. The next dish is a good example of this. So, you make it. you eat, and you enjoy it. |
| A.) BAKED ZITI & ITALIAN SAUSAGE CASSEROLE: |
| 1/2 pkg. (1 lb size) ziti macaroni; 2 tbls. sald oil; 1/2 lb. mild or hot Italian sausage (about 3 links) SAUCE: 1/4 cup of butter or margarine; 1/4 cup all-purpose flour; 1 tsp. salt; 1/2 tsp. pepper; 2 cups milk; 1/4 cup grated Parmesan cheese: CHEESE LAYER: 1 carton (1 lb.) Ricotta cheese (cream style cottage cheese); 1/4 cup grated Parmesan cheese; 1 egg; 1 tablespoon chopped parsley; 1/2 tsp. salt; 1/8 tsp. pepper; 1/4 lb. mozzarella cheese, grated; Paprika: |
| 1.) Pre-heat the oven to 350F. Cook the ziti macaroni according to the package directions in lightly salted boiling water; drain thoroughly. Heat oil in a small skillet over medium heat. Add the sausage and cook for 10 mins., turning frequently until browned on all sides. Remove from the skillet. 2.) To prepare the sauce, melt the butter in a medium-size saucepan; remove from the heat and add the flour, 1 tsp. salt, 1/2 tsp. pepper, and stir until smooth. Then gradually stir in the milk and when smooth, bring to a boil over medium heat, stirring constantly. 3.) Remove the sauce from the heat and stir in 1/4 cup of Parmesan cheese. Put the drained ziti into a large bowl; pour on the cheese sauce to combine. Witha sharp knife, cut the sausage diagonally into 1/2" thick slices. Set aside. 4.) In a medium-size bowl, mix cottage cheese with 1/4 cup Parmesan cheese, egg, chopped parsley, salt and pepper; mix well. Spoon half of the ziti macaroni - cheesesauce mixture into a 2 1/2 qrt. baking dish or casserole. Spread the cottage cheese mixture on top and then spoon on the remaining macaroni mixture. Arrange the sliced sausage on top, pushing slices partially un- der the macaroni. Sprinkle the top with grated mozzarella cheese and paprika. 5.) Place on center rack of the oven and bake, uncovered, for 30 - 35 mins., or until cheese is melted and macaroni mixture is hot and bubbly. Remove from the oven and let stand for 5 mins., before serving. Serves 6. |
| B.) NORTHERN ITALIAN CHEESE PIE: |
| CRUST: 1 1/2 cups unsifted all-purpose flour; 1 1/4 tsps. baking powder; 1/2 tsp. salt; 3 tbls. butter or margarine, softened; 1/4 cup sugar; 1 egg; 1/2 tsp. vanilla extract; 1/2 tsp. grated orange peel; 1 tbls. orange juice - (IF YOU WISH, YOU MAY USE A STORE BOUGHT, PREPARED CRUST): FILLING: 1 container (15 oz.) ricotta cheese; 3/4 cup of sugar; 3 eggs; 1 1/2 tsps. flour; 1 tsp. almond extract; 2 tbls. finely chopped citron: 1 egg, separated: |
| 1.) To make the crust, sift the flour with baking powder and salt. In a medium bowl, using an electric mixer, beat butter with sugar and 1 egg until light and fluffy. Then beat in the vanilla, grated orange peel, and the orange juice. Add 1/2 of the flour mixture and beat until well blended. 2.) Add remaining flour mixture, mixing with your hands until dough leaves side of the bowl and holds together. Turn out onto a board and knead several more times to blend. Set aside, cov- ered, while you make the filling. 3.) In a medium bowl, using an electric mixer, beat the ricotta cheese until creamy. Add sugar, eggs, flour, almond extract and citron; beat until combined. Pre-heat oven to 350F. Divide the dough in half. On a moistened surface, roll half the dough between two sheets of waxed paper to an 11" circle. Remove the top sheet of wax paper. Turn the bottom sheet, containing the pie crust, upside down and fit it into a 9" pie plate. Trim to edge of the pie plate. Brush bottom with egg white. Roll remaining pastry to 1/8" thickness. With a pastry cutter, cut into ten strips, 1/2" wide. Turn the filling into the lined pie plate. Place five pastry strips across the top of the filling, pressing firmly to the edge of the pie plate. Place remaining strips across the first ones, to form a lattice. Re-roll trimmings between waxed paper, and cut into 1/2" wide strips. Place around the edge of the pie, and using a fork, press firmly to pie plate. Beat the egg yolk with 1 tbs. water, brush the beaten yolk over the crust. Place a strip of foil, about 2" wide, around the edge of the crust, to prevent over browning. Bake about 50 mins., or until top is golden brown and the filling is set. Cool on a wire rack, then refrigerate until well chilled-8 hrs., or overnight. Serves 8. |