Italian Recipes

Cheese Pizza:

In a large bowl combine the yeast, 2 cups of flour and 1 teaspoon salt
In a 1-quart saucepan over low heat, heat the water until very warm (120°F to 130°F).
With a mixer on low speed, just blen the water into dry ingredients. At medium speed, beat 2 minutes, occasionally scraping the bowl with a rubber spatula. Beat in 1/2 cup of flour to form a thick batter, beat 2 minutes more. Stir in about 1 1/2 cups flour to form a soft dough
On a floured surface, knead dough about 8 minutes, adding more flour if needed. Shape into a ball, place into a greased large bowl, cover, let rise until doubled, about 1 hour
In a 2-quart saucepan over medium heat, in 1 tablespoon of oil, cook the onions and garlis until tender. Add tomatoes and tomato paste, stir to break up the tomatoes
Add the herbs, red pepper and 1 teaspoon of salt, heat to a boil, stirring. Reduce the heat to low, cover and simmer for 20 minutes
Push down the dough, cut in half and turn onto a lightly floured surface. Cover for 15 minutes
Grease 2 large cookie sheets or 12 inch pizza pans
With floured rolling pin, roll each dough half into a 13 inch circle
Fold circles of dough into quarters, lift onto cookie sheets and unfold. Pinch up edges of dough circles to form a rim, brush with olive oil
Top the dough circles with the tomato sauce and top that with the cheese. Bake in a preheated 375°F oven until the crust is golden brown, about 20 to 25 minutes, cut into wedges and serve

Pizza is a very popular Italian dish originating from Naples. In its simplest form it consists of a thin layer of bread dough spread with thick tomatoe purée and Parmesan or Mozzarella cheese, seasoned with herbs and garlic, then baked in an oven
There are countless varieties of pizza, garnished with vegetables, slices of smoked sausage, ham, anchovy fillets, seafood and so on
The word "pizza" derives from the verb meaning to sting or to season
In classic French cuisine , pizza is prepared as a tartlet of short crust pastry (basic pie dough) or puff pastry

In a 5-quart Dutch oven or sauce pot over high heat, cook the beef and onion until the pan juices evaporate
Add the tomatoes, their liquid and the next 8 ingredients
Heat mixture to a boil, stirring to break up the tomatoes. Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally
Discard the bay leaf. Tilt the pad and spoon off any fat which accumulates on top of the sauce
Cook the noodles as the lable directs and drian well in a colander
In a 13 by 9 inch baking dish, arrange half of the cooked noodles overlapping to cover the bottom
In a small bowl with a spoon, combine the egg and ricotta, then spoon that over the noodles in the baking dish
Sprinkle with one-half of the mozzarella, top with one-half of the sauce and repeat the layers
Bake in a preheated 375°F oven for 45 minutes. Remove from the oven and let stand for 10 minutes before serving

Lasagne is a Italian pasta cut into wide flat ribbons
The dish called lasagne is usually prepared with alternate layers of minced meat and pasta coated with a tomato sauce and topped with grated Parmesan cheese, then baked in an oven until browned
You can put a layer of mozzarella cheese on the very to if desired
Eggplant and/or zucchini can be added to each layer if desired
Cottage cheese can replace the ricotta
Can be served with such items as Caesar Salad, Garlic Bread, etc.

In a 2-quart saucepan over medium heat, in the butter, cook the onions until tender. Stir in the next 7 ingredients and 1/4 teaspoon of salt, heat, set aside
Grease a 13 by 9 inch metal pan or a brioler safe baking dish
With a spoon or piping bag fill the pasta tube with the chicken mixture and place into the baking pan
Prepare and pour the cheese sauce over the cannelloni, then sprinkle with some of the parsley
Bake in a preheated 350°F oven for 20 minutes and the briol for 5
Garnish and serve into individual portions

Cannelloni is a type of pasta dish originating in Italy
The word derives from canna (reed) and literally means "big tubes"
If the pasta is not ready to bake, par-boil slightly in lots of boiling water and a little amount of oil
Garnish with parsley sprigs or other herbs

In a covered 5-quart Dutch oven over medium heat, in a 1/4 cup water, cook the sausage for 5 minutes. Uncover, brown well, drian on paper towel
Spoon the fat from the Dutch oven, over medium heat, brown the beef and onions. Stir in the tomato puree, paste, sugar, pepper, 1 teaspoon basil, 1 teaspoon salt and 1 cup water, simmer covered for 45 minutes
Cut the sausages into bit size pieces, add to the tomato mixture and cook for 15 more minutes, stirring occasionally. Meanwhile, cook the manicotti as label directs, drian in a colander
In a large bowl, combine the ricotta and mozzarella cheeses, parsley, 3/4 teaspoon basil and 1/2 teaspoon salt, stuff into the shells
Spoon half the tomato sauce into a 13 by 9 inch baking dish. Place half of the stuffed shells on top in one layer. Spoon remaining sauce except 3/4 cup over the shells. Top with the remaining shells in one layer and spoon the reserved sauce over top of that. Sprinkle with parmesan
Bake in a preheated 375°F oven for 30 minutes
Serve and garnish

With a meat hammer pound out the veal until it is thin without tearing the meat
Dip the meat into the flour, then the egg wash followed by the seasoned crumbs, this is called the breading procedure
In a large skillet heat some oil on high heat and sear the veal
Place onto a baking sheet and top with the tomato sauce and cheese
Bake in a preheated 375°F oven until the cheese has melted and the meat is cooked to desired doneness
Serve and garnish

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