| Italy |
| Tiramisu: Ingredients: 1lb Mascarpone or soft cream cheese � c sugar lg egg yolks � c sweet wine 2 c expresso or very strong black coffee (approx) 9 oz ladyfingers or 14oz angel food or sponge cake, thinly sliced 1 tb unsweetened cocoa Directions: in a small bowl, using a fork, beat the cheese until creamy, set aside place a large (about 10 � 12 cups capacity) metal bowl over a pot of boiling water. Using a hand-held electric mixer set on medium high, beat the sugar and egg yolks in the bowl for 1 minute, or until the mixture is well blended. With the mixer set on low speed to prevent splashing, gradually add the wine. Continue to cook and beat the mixture, increasing the speed to medium and then to high as the mixture thickens. Cook and beat the speed to medium and then to high as the mixture thickens. Cook and beat for 5-7 minutes, or until the mixture is thickened and light, scraping down the sides of the bowl frequently with a rubber spatula. Remove the bowl from the heat and continue to beat the mixture for 1 minute longer. Beat in the cheese until blended (makes about 5 cups) Pour one cup of the expresso into a small shallow bowl that is large enough to hold a ladyfinger if it is placed horizontally in the bowl Quickly dip the rounded top side of each ladyfinger into the expresso. Only the top half of the ladyfingers should be soaked with the expresso. If the ladyfingers get to wet, they will fall apart! Add more coffee to the bowl as needed Place the ladyfingers, flat side down, in the bottom of a 13 x 9 glass or ceramic pan. Do not use a metal pan. Form one layer. Pour half of the custard mixture over the ladyfingers and spread cover them. Dip the remaining ladyfingers in the expresso (there will be a few remaining ones and form a second layer over the custard mixture. Pour the remaining custard mixture over the ladyfingers and spread to an even layer. Place the cocoa in a strainer and dust the top of the tiramisu evenly. Cover and refrigerate for at least 10 hours. Makes: 10 � 12 servings Minestrone Ingredients: 1 cup water � cup dried great northern or kidney beans 4 cups chicken broth 2 small tomatoes, chopped 2 medium carrots, sliced 1 stalk celery, sliced 1 medium onion, chopped 1 clove garlic, chopped � cup uncooked macaroni 1 tsp. Salt � tsp. Basil 1/8 tsp. Pepper 1 bay leaf � cup green beans, cut in 1 inch pieces 2 small zucchini, cut in 1 inch slices Directions: Heat water and dried beans to boiling in Dutch oven. Boil for 2 minutes. Remove from heat. Cover. Let stand 1 hour. If necessary, add more water to cover beans. Heat to boiling. Reduce heat. Cover. Simmer until tender, about 1 to 1 � hours. Do not boil or the beans will burst. (step 1 and 2 MAY be eliminated if canned beans are used.) Add chicken broth, tomatoes, carrots, celery, onion, garlic, macaroni, salt, basil, pepper, and bay leaf to beans. Heat to boiling. Reduce heat. Cover. Simmer 15 minutes Add green beans. Heat to boiling. Reduce heat. Cover. Simmer until macaroni and vegetables are tender, about 15 minutes Add zucchini and heat until zucchini is hot. Remove bay leaf and serve. Serves 6 Basil Parmesan Cream Sauce with Bowtie Pasta Ingredients: T Butter 1 Clove garlic, smashed and chopped � - 1 cup heavy whipping cream � cup grated parmesan cheese 1 tsp. white pepper 3 leaves basil, torn or chopped 1/3 � � bowtie pasta Directions: bring water to a boil in a pot. Add pasta to the water. Cook until almost finished (about 8-9 minutes) meanwhile, melt butter in a saute pan over medium high heat. Add garlic. When butter is melted, add enough heavy whipping cream to the pan to coat the bottom well. Allow cream to simmer and begin to bubble. Turn temperature down to medium if necessary. Add parmesan cheese, white pepper, and basil to the pan. Stir until all ingredient are well combined. When pasta is almost finished, take it from the pot and place it directly into the saute pan using a slotted spoon. Stir well. Continue to cook pasta and sauce in the saute pan for another 1 �2 minutes. Taste pasta, season to taste, serve and enjoy. Variations: You can saute chicken or shrimp in melted butter and garlic. Remove from saute pan and place to the side. Create the sauce; add the chicken or shrimp when you add the pasta. Or, add vegetables to the dish, such as steamed broccoli or sun-dried tomatoes, when you add the pasta to the sauce. This dish is very versatile! Be creative! Have fun Bruschetta Ingredients: 1 loaf Italian bread, cut on diagonal in 1� pieces 1 garlic clove, minced 2 T. olive oil 2 Large tomatoes, peeled, seeded and chopped � tsp. Salt � tsp. Pepper � cup chopped fresh basil Directions: toast the bread under the broiler until lightly browned on both sides combine the garlic and olive oil and brush over one side of the bread spread the tomatoes over the bread and sprinkle with salt and pepper heat under the broiler for 30 seconds to warm tomatoes. Sprinkle with basil Serves 8 Basic Pasta Ingredients: 3 cups all-purpose flour, (semolina flour is preferred, if you can obtain it) 3 eggs 2 tablespoons vegetable oil or olive oil 1/3 cup water � teaspoon salt Directions: Place all ingredients in the processor bowl. Process with the metal blade until a ball forms on the blades. Remove dough, cover it, and let it rest about 30 minutes for ease in handling. Divide the dough into 4 parts. Roll out each part paper think and cut according to directions for form desired. Pasta may be cooked immediately or dried at room temperature overnight and stored in tightly sealed plastic bags. Noodles are very fragile and break easily. Chunky Pasta Sauce With Meat Ingredients: 8 ounces linguine or spaghetti 6 ounces ground beef 6 ounces mild or hot Italian sausage links, sliced � medium onion, coarsely chopped 1 clove garlic, minced 2 cans (14 � ounces each) DEL MONTE Pasta style chunky tomatoes 1 can (8 ounces) tomato sauce � cup red wine (optional) shredded or grated parmesan cheese. Directions: Cook pasta according to package directions; drain. In large saucepan, brown meat and sausage; drain, reserving 1 tablespoon drippings. Add onion and garlic to meat, sausage and reserved drippings. Cook over medium high heat until tender. Add tomatoes, tomato sauce and wine. Cook, uncovered, 15 minutes, stirring frequently. Serve sauce over hot pasta and top with parmesan cheese. Makes 4 cups sauce Baked Ziti Ingredients: � lb ziti, rigatoni, mostaccioli or other medium pasta shape, uncooked vegetable oil cooking spray � onion chopped, about 1 cup 1 cloves garlic, minced 7 � oz can low-sodium diced tomatoes, drained 7 � oz container low-fat ricotta cheese 1 cup shredded low-fat mozzarella cheese 1/8 cup grated parmesan cheese � cup skim milk 1/5 cup chopped Italian parsley 1/5 cup opped fresh basil OR � tbsp dried basil � tsp black pepper 1/8 tsp salt Directions: prepare pasta according to package directions. Drain and set aside in large bowl. Preheat the oven to 400� F. Spray a non-stick skillet with vegetable oil cooking spray Heat oil over medium heat. Add chopped onions, and cook until clear or translucent Add garlic and saute 1 more minute Remove from heat. Stir in tomatoes Place ricotta cheese, 1 � cups of the mozzarella cheese, 2 tbsp. Of the Parmesan and milk in a food processor or blender Process until smooth Add the tomato and cheese mixtures, parsley, basil and pepper to the cooked pasta Toss well to combine Spray a 2 � to 3 quart (an 8 or 9x12 inch oblong dish works well) baking dish with vegetable spray. Spoon the pasta mixture into the dish Sprinkle with remaining � cup mozzarella and 2 tbsp Parmesan cheeses Bake at 400� F for 20 minutes, or until lightly browned Neopolitan Pasta Ingredients: 1 medium onion, chopped 2 T. Pignoli (Italian Pine Nuts) 3 cloves garlic, minced 2 T. Olive oil and 2 T. butter 1 cup white wine 1 can 6oz. Tomato paste 3 cups beef consomme 3 bay leaves 1 tsp rosemary 2 T sugar salt and pepper 8 oz. Sliced mushrooms 2 T butter parmesan cheese to taste 1 to 1 � lbs pasta (fettucini is nice) Directions: Saute the nuts, garlic and onions in oil and butter Add wine and bring to a boil Add 1 can tomato paste and cook 5 minutes Add 3 cups consomme, bay leaves, rosemary, sugar, salt and pepper and simmer 45 min to 1 hour Before serving, cook pasta and saute mushrooms in butter Put drained pasta on a serving platter, place mushrooms down the center and sprinkle with parmesan cheese Serves 5-6 people as a main dish Bread Sticks Ingredients: 4 to 4 � cups unsifted flour 1 tbsp. Sugar 2 pkg. Dry yeast � cup oil 1 � cups hot water (120 to 130 degrees) 1 egg white beaten with 1 tbsp water coarse salt or sesame seeds Directions: in large bowl of electric mixer, mix together 1 cup flour, sugar, salt, and yeast. Add oil, gradually stir in hot water beat at medium speed for 2 minutes. Add � cup more flour. Beat at high speed for 2 minutes stir in with wooden spoon 1 � to 2 cups remaining flour to make soft dough turn dough onto floured board. Knead for 10 minutes cut into 30 equal pieces. Roll each into a 12 inch rope. Oil all sided lightly. Place 1 inch apart on ungreased baking sheets let rise about 15 minutes until puffy. Brush with egg white mixture. Sprinkle with salt or seeds or leave plain. Bate at 375 degrees for 15 to 20 minutes. Makes 30 Pizza: (2 day recipe) First Day: 1 � tsp vegetable oil � c lukewarm water add � pkg of yeast 1 egg (eaten) stir in 2 cups flour � tsp salt gradually add flour. Use your hands and work dough until it comes from side of bowl. Put flour on counter and knead until smooth about 10 minutes. Put in a makred bag and store in refrigerator for next day Second Day: Pre heat over to 425 degrees. Grease pizza pan and hands. Spread dough with hands. Cook 5 minutes. Add sauce and cheese and cook 10 � 15 minutes until crust is brown. Sauce: 10 � tomtao puree � tsp oregano � tsp basil � tsp pepper 1/8 tsp garlic powder 1/8 tsp onion powder � tsp salt can add 2 T. Chopped tomato (makes 1 pizza) Fettuccine tossed in cream and butter Ingredients: 1 cup heavy cream 3 tablespoons butter salt fettuccine 1 lb box (OR from the basic pasta recipe!) 2/3 cup freshly grated parmesan cheese freshly ground pepper, 4 to 6 twists of the mill a very tiny grating of nutmeg Directions: choose an enameled cast-iron pan, or other flameproof cook and serve ware, tha tcan later accommodate all the cooked fettuccine comfortably. Put in 2/3 cup of the cream and all the butter and simmer over medium heat less than a minute, until the butter and cream have thickened. Turn off the heat. Bring 4 quarts of water to a boil. Add 2 tablespoons of salt, then drop in the fettuccine and cover the pot until the water returns to a boil. If the fettuccine are fresh, they will be done a few seconds after the water returns to a boil. If dry, they will take a little longer. (cook the fettuccine even firmer than usual, because they will be cooked some more in the pan.) drain immediately and thoroughly when done, and transfer to the pan containing the butter and cream. Turn on the heat under the pan to low, and toss the fettuccine, coating them with sauce. Add the rest of the cream, all the grated cheese, � teaspoon salt, and pepper, and nutmeg. Toss briefly until the cream has thickened and the fettuccine are well coated. Taste and correct for salt. Serve immediately from the pan, with a bowl of additional grated cheese on the side. (serves 5-6) Pasta Primavera (invented in New York but by Italian American Chefs) blanch in boiling water for 30 seconds { 1 carrot sliced, � head broccoli or asparagues, � red pepper sliced prepare � box pasta heat in small pan... don�t brown {2 T butter, 4 T olive oil, 2 cloves garlic (pressed) chop {small piece of purple onion or 2 scallions, � firm tomato toss and cool and serve (serves 3-4) Bolognese Sauce In a saucepan, saute 2 tablespoons each chopped onion, diced carrot, and diced celery in 1 tablespoon each olive oil and butter until vegetables soften, about 2 minutes. Add � pund each ground chuck veal and cook until meat loses its raw look. Add � cup milk and cook until mixture is dry. Add 2 cups chopped canned tomatoes. Cook until tomatoes begin to weep their liquid and add � cup tomato paste. Simmer gently for 1 hour. Season with salt and black pepper. Serve over hot cooked pasta. (variation- may use all ground chuck) Parsley Pasta In a skillet, cook 2 minced shallots and 1 clove minced garlic in � cup olive oil over low heat until soft. Add 1 cup chopped fresh parsley, salt, and pepper. Toss with hot cooked pasta, then again with � cup grated parmesan (Variations � white clam sauce � add 1 can chopped clams to the above recipe. Decorate with parsley and lemon slice. [1/4 cup lemon juice is optional]) (Serves 4 � 5) Low Fat Low Salt Pesto In a food processor, chop 2 caps basil leaves. Blend in 1 clove minced garlic, 3 tablespoons virgin olive oil, 2 tablespoons grated parmesan, salt and pepper. Toss with hot cooked pasta. Sprinkle with pine nuts Potato, Salami, and Cheese Frittata Ingredients: 2 T. cooking oil 1 � lb. Baking potato, peeled and cut into � inch cubes � tsp. Salt 8 large eggs 1/8 tsp. Fresh ground pepper � C. grated Parmesan 3 oz. Sliced hard salami, slices halved and then cut crosswise into thin strips 1 T. butter � lb. Milk goat cheese such as Montrachet, crumbled Directions: in a 12 inch nonstick ovenproof frying pan or cast iron pan, heat 1 T. of the oil over moderate heat. Add the potato and salt and saute until the potato cubes are brown and just done, about 5 minutes. Remove form the pan and let cool in a large bowl, beat the eggs with the pepper and Parmesan. Stir in the salami and the potato add the butter and the remaining 1 T. oil to the pan. Melt the butter over moderate heat. Pour the egg mixture in the pan and reduce the heat to low. Sprinkle the goat cheese over the top. Cook until the eggs nearly set, 6 � 7 minutes. Heat the broiler. Broil the frittata 6 inches from the heat, if possible, until the eggs are set, about 2 minutes. Loosen the frittata with a spatula and slide the frittata onto a plate. Cut into wedges and serve. |
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| Tiramisu Minestrone Basil Parmesan Cream Sauce with Bowtie Pasta Bruschetta Basic Pasta: Chunky Pasta Sauce With Meat Baked Ziti Neopolitan Pasta Bread Sticks: Pizza: (2 day recipe) Fettuccine tossed in cream and butter Pasta Primavera (invented in New York but by Italian American Chefs) Bolognese Sauce Parsley Pasta Low Fat Low Salt Pesto Potato, Salami, and Cheese Frittata |
| The Following Recipes are in the order that follows |
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