Minestrone Genovese (Vegetable Soup W/Pesto)
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Title: Malanzane Alla Parmigiana
Keywords: Vegetables, Eggplant, Cheese, Italian
MELANZANE ALLA PARMIGIANA (EGGPLANT PARMESAN)
=============================================
[Servings: 4-6]
Just tried this out last night and people loved it.
INGREDIENTS:
2 medium eggplants
EGG BATTER: Beat 2 eggs, 2 c. half-and-half, 10 tbsp. white flour,
X salt/pepper to taste
X Vegetable oil
X Butter
2 c. White Sauce (see below)
2 c. Tomato Sauce (see below)
1 c. Parmesan cheese (more or less depending on taste; recommend
X Reggiano parmesan)
X Salt & Black Pepper to taste
X Pinch Fresh Oregano, finely chopped
X Tabasco Sauce (opt.)
METHOD:
1. Slice eggplant into 1/4 thick slices if using long eggplant,
otherwise into small cubes.
2. Add eggplant to egg batter and soak for at least 5 minutes.
3. Cover bottom of skillet in vegetable oil to a depth of 1/4 inch,
and turn range to high heat.
4. Remove eggplant from egg batter, letting excess batter drain back
into bowl.
5. Fry eggplant until pieces are golden and crispy (don't be afraid
to burn slightly - some people llike the flavour)
6. Drain eggplant on a paper towel.
7. Butter the bottom of a casserole dish, then layer as follows: 1/3
of the white sauce, 1/3 of the tomato sauce, half the eggplant,
1/3 of the cheese. Repeat, ending with white sauce, tomato
sauce, and cheese on top.
8. Sprinkle salt, pepper, and oregano on top. Add tabasco if
desired.
9. Bake at 350F for 20 minutes until bubbly and golden.
10. Let cool uncovered for 5 minutes, then serve.
(You may want to add a dollop of yogourt topped with fresh
oregano or bay leaves for presentation.)
SALSA BIANCA: (White Sauce) [Makes about 2 cups]
INGREDIENTS:
2 tbsp. butter
2 tbsp. flour
1 1/4 c. milk
1 1/4 c. half-and-half
X salt, white pepper, and nutmeg
METHOD:
1. Melt butter in a saucepan on med. heat.
2. Add flour and simmer on low heat for 2-3 min., whisking
constantly.
3. Add milk and half-and-half and simmer on low heat, whisking
frequently until sauce thickens (I used a hand blender).
4. Season with salt, pepper, and nutmeg to taste.
5. Allow it to cool before using.
SALSA DI POMODORO: (Tomato Sauce)
[Makes about 6 cups (also makes a great pasta sauce)]
INGREDIENTS:
1 tbsp. olive oil
1 tbsp. butter
1 large onion, finely chopped
1 medium carrot, finely chopped
1 stalk celery, finely chopped
2-28 oz. cans peeled Italian tomatoes, finely chopped, and their
liquid
2 tbsp. tomato paste * 4 cloves garlic, minced (or more)
1 bayleaf
2 tsp. fresh oregano
1/2 tsp. fresh basil
1 whole clove, crushed
1 tbsp. sugar
1/2 c. dry red wine
X salt & pepper to taste
METHOD:
1. Saute onion in oil and butter in a large pot on med. heat until
onion is transparent.
2. Add carrot and celery and saute on med. heat for about 5 minutes.
3. Add tomatoes, tomato paste, garlic, bayleaf, oregano, basil,
cloves, sugar, and wine, and bring to a boil on high heat.
4. Simmer, uncovered, on LOW heat for at least 1 hour.
5. Season with salt and pepper.
6. (Next step is optional, depending on preference) Strain sauce
through a fine sieve.
7. Sauce should be rich and thick. If it is too thin, continue to
simmer on low heat.
8. When sauce has reached desired consistency, remove from heat.
Allow sauce to cool, uncovered, for at least 4 hours at room
temperature.
As you can see there is plenty of room for creativity in this
recipe depending on your taste. I am NOT the original creator of
this recipe, but please send comments, as they will be passed on.
From: [email protected] (Manoj Raval)
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Title: Insalta Caprese
Keywords: Side dish, Cheese, Mozarella, Italian
INSALTA CAPRESE
===============
This super-simple Italian classic is a treat with garden-fresh
tomatoes. For the best results, use the best quality ingredients.
INGREDIENTS:
12 oz Mozarella, Boccncini or Fior Di Latte; thinly sliced
12 ea Basil Leaves
1 lb Ripe Tomatoes; cored; thinly sliced
1/3 c Extra Virgin Olive Oil
X Salt and Freshly Ground Pepper
DIRECTIONS:
1. On platter or individual serving plates, alternate cheese slices,
basil leaves and tomato slices. Season with salt and pepper to
taste and drizzle oil on top. Cover and let stand at least 30
minutes before serving.
Serves 4 to 6.
From An Article: Say Cheese Please for Dinner in Sun Tested
Recipes in Toronto Star 16 August, 1995.
Transcribed By: S. Lefkowitz
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Title: Biscotti Di Prato (Little Almond Cookies)
Keywords: Dessert, Cookie, Italian
Yield: 1 servings
2 oz Almonds, blanched
6 oz Almonds, unblanched
4 c Unbleached all-purpose
-flour
1 3/4 c Granulated sugar
3 Extra-large eggs
-pinch salt
-pinch ground saffron
1 ts (scant) baking soda
1 Extra-large egg white
Preheat the oven to 375F. Place both the blanched and unblanched
almonds on a cookie sheet and toast in the preheated oven for 15
minutes, until golden brown.
Grind 4 ounces of mixed blanched and unblanched almonds very fine,
then cut the remaining toasted almonds into two or three pieces
each.
Place the flour on a pasta board in a mound and make a well in the
center. Put the sugar and eggs in the well. Mix the sugar and eggs
together well, then add the salt, saffron, and baking soda. Mix
thoroughly and when all the ingredients in the well are well
integrated, incorporate the flour little by little, until all but
about 2 tablespoons is incorporated. Set the leftover flour aside.
Knead the dough for 10 to 15 minutes, then add the very finely
ground almonds and the almond pieces. Knead for 2 to 3 minutes
more, incorporating the remaining flour.
Divide the dough into 8 pieces. With your hands, shape each piece
into a long, thin roll about 3/4 inch in diameter, then place,
widely apart on a buttered and floured cookie sheet. Beat the egg
white slightly in a small bowl and lightly coat the tops of the 8
rolls with it, using a pastry brush, then put the baking sheet into
the preheated oven for 18 to 20 minutes.
Remove the rolls from the oven (they will expand in size sideways)
and cut them with a long slicing knife at a 45-degree angle every
3/4 inch to get the shape required for this type of little cookie,
or biscotti. Place the biscotti back in the oven, this time at
275F, for 35 to 45 minutes. They will be very dry.
NOTE: These cookies are much better eaten after 2 or 3 days, when
they have softened a little; keep them in a paper bag. If you wish
to keep them indefinitely, transfer after a week to a jar or can.
Serves 8 to 10.
[ The Fine Art of Italian Cooking; Giuliano Bugialli; 1989 ]
Posted by Fred Peters.
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Title: Bruschetta With Three Toppings
Keywords: Breads, Italian, Garlic
Yield: 24 servings
24 Italian bread slices
-------------------HILLS OF ROME TOPPING------------------------
3 T Olive oil
1 qt Onion; coarsely chopped
4 Garlic clove; minced
1 tb Rosemary, dried; crushed
2 c Mozzarella; shredded
1 c Asiago; grated
1 1/2 T Pepper, black
-----------------------PESTO TOPPING----------------------------
1 qt Basil, fresh; washed & dried
2 c Parsley, fresh; washed/dried
4 Garlic clove
1/4 c Pine nuts; toasted
1 c Asiago; grated
1 c Olive oil
-----------------------TUSCAN TOPPING----------------------------
1 c Dried tomatoes in oil,
-drained, chopped
1/2 c Toasted pine nuts, coarsley
-chopped
1/2 c Scallions; minced
3 oz Asiago; grated
8 oz Provolone; shredded
METHOD: Spread 1-2 Tbsp of desired topping (recipes follow) on each
slice of bread. Bake bread until golden brown and heated through.
Conventional oven 400 F, 6-8 minutes; Convection oven, 350F, 5-7
minutes. Serve immediately.
HILLS OF ROME: In large skillet, heat oil, add onions, and saut# 5
minutes. Add garlic and continue saut#ing an additional 8 minutes,
or until caramelized, stirring often. Stir in rosemary and cook 1
minute. Remove from heat, cool completely. Spread 1 Tbsp. onion
mixture over each piece of bread. Top with 2 Tbsp. of a mixture of:
Mozzarella, Asiago and pepper.
PESTO: In bowl of food processor, combine basil, parsley, garlic
and pine nuts. Process until smooth. Add Asiago and process 30
seconds. Slowly add the oil while the motor is running.
TUSCAN: Mix tomatoes, nuts, scallions, Asiago and Provolone. Use 1
1/2 - 2 Tbsp. topping to sprinkle over top of bread.
Source: Cheers magazine, May/June, 1993
per Kathy Pitts
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Title: Pollo Cremato Con Piselli/Creamed Chicken W/Spring Peas
Keywords: Main Dish, Chicken, Peas, Italian
POLLO CREMATO CON PISELLI/CREAMED CHICKEN WITH SPRING PEAS
==========================================================
Serves 4
(Recipe of the Month for March 1996)
1 whole stewing chicken, washed (liver removed)
1 medium carrot, peeled and sliced
2 celery stalks, sliced
1 small leek, sliced
1 bay leaf
2 small onions, peeled and sliced
3 parsley stems
3 sprigs fresh thyme
12 cups (3 L) cold water
X Creamed Pea Sauce
3 tbsp (45ml) butter
2 medium leeks, white part only, thinly sliced
2 tbsp (30 ml) flour
2 cups (500 ml) chicken stock
X salt
X freshly ground black pepper
1 cup (250 ml) whipping cream
1 cup (250 ml) fresh or frozen green peas
1 tbsp (15 ml) finely chopped fresh parsley
In a stock pot, combine all the ingredients except the chicken and
sauce and bring to a boil over high heat. Reduce to a simmer, then
add the whole chicken. Simmer uncovered for approximately 30
minutes. Remove the chicken from the pot. When it is cool enough to
handle, discard the skin, remove the meat from the bones, cut into
small slices and refrigerate. Return the bones and re- maining
scraps of meat to the stock pot and continue to simmer uncovered for
approximately 1 hour. Remove from the heat, strain the stock through
a sieve lined with a fine linen or muslin cloth and cool in a bowl
over ice water. Skim the fat from the stock.
NOTE:
Leftover stock can be frozen in ice cube trays for up to several
weeks or can be used for other recipes. To make the cream sauce,
melt the butter in a large saucepan over medium heat. Add the leeks,
cover and cook for approximately 5 minutes, stirring, occasionally.
Reduce the heat and stir in the flour. Add 2 cups / 500 ml of the
chicken stock to the pan, season with salt and pepper to taste and
cook for approximately 10-12 minutes, stirring occasionally. Add the
cream to the pan and continue cooking for 5 more minutes until the
sauce starts to thicken. Add the peas and the chicken slices and
simmer for approximately 2 minutes. Arrange the chicken slices on
warm plates and spoon the sauce over. Sprinkle with fresh parsley.
Best served with steamed rice.
SUGGESTED WINE FOR THIS MONTHS RECIPE:
Pomino Blanco 1994 Frescobaldi - fresh apple aroma's and flavours
are delicate and crisp. Perfect to sip while cooking and as a palate
cleanser while enjoying the dish you just prepared.
From Umberto Menghi's cookbook "Umberto's Kitchen - The Flavours of
Tuscany".
From: [email protected] (John Whipple at Helix)
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Title: Classic Spiede
Keywords: Sauces, Alcohol, Italian
CLASSIC SPIEDE
==============
Someone requested a "Spiede" sauce and I think this is what you
want. It's an old Italian classic.
2 Tbsp. butter
2 cloves garlic, crushed
1/2 Cup brandy
X dash worcestershire sauce
1 Tbsp. Dijon type mustard
1/4 cup anchovy butter (see following)
1/2 Lemon (juice o)
Melt the butter in a saucepan. Add the garlic, cook until golden and
the flavour is released. Add the brandy and Worcestershire and
reduce to 1/2 quantity. Remove from the heat and whip in the
mustard, anchovy butter and lemon juice. Season with salt and pepper
if desired.
ANCHOVY BUTTER:
Cream 1 cup sweet butter (unsalted butter) with 3 Tbsps. mashed
anchovy filets. If salt preserved anchovies are used (as opposed to
oil packed) wash them free of salt before chopping.
There is also a dish called speidini which consists of skewers of
alternating bread cubes and cheese cubes ( or other combinations,
speidini means "skewer") which is fried or broiled to form a solid
mass of bread and cheese. It is served with a sauce of melted butter
and anchovies.
PS: The sauce is great on broiled shrimp!
From: [email protected] (Christina A. Aubin)
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Title: Ottawa's Best Bruschetta
Keywords: Breads, Italian, Bruschetttas
OTTAWA'S BEST BRUSCHETTA
========================
There is an Italian restaurant in Little Italy here in Ottawa that
makes the best bruschetta. I had been trying to figure out what the
difference was between theirs and the mine, and came to the
conclusion that it came down to garlic butter. In any case, here's
version of their bruschetta. It's delicious now that summer tomatoes
and fresh basil are around!
Bruschetta
X garlic
X butter
X tomatoes
X fresh basil
X fresh oregano
X salt and pepper
X olive oil
X lemon juice or apple cider vinegar (optional)
X Parmesan cheese (optional)
X fresh French or Italian white bread
1. Crush garlic and mix with enough butter to butter each slice of
bread.
2. Chop tomatoes. Combine tomatoes, a drizzle with olive oil, a
small splash of vinegar or lemon juice, chopped basil and
oregano, and salt and pepper. Set aside (if you have time, let
it marinate for 10 minutes).
3. Cut bread and toast.
4. Preheat oven to 350F. Spread the garlic butter on the toast.
Pile on the tomato mixture and sprinkle with cheese.
5. Pop bruschetta in the oven and leave in 'til heated through and
cheese melts.
From: [email protected] (Kathryn Camfield)
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Title: Fougasse With Rosemary (Italian)
Keywords: Breads, Rosemary, Italian, Fougasse
FOUGASSE WITH ROSEMARY (ITALIAN)
================================
This is a type of flat bread so I've been told. My best friend had
it at a dinner party a couple of weeks ago, and she raved about it.
The hostess very kindly gave her the recipe......
1 once active dry yeast (2 envelopes)
1 1/3 cup lukewarm water
1/4 cups olive oil
5 1/4 cups flour
1/3 cup finely chopped fresh herbs (rosemary, sage or parsley)
1 tsp salt
1 cup olive oil (1/4 + 1/2 in mixture and 1/2 cup for bowl and
after baking)
1 tblsp coarse sale (Kosher)
Dissolve yeart in 1/2 cup warm water. Let stand 10 minutes. Add
olive oil, flour, herbs and sale to make a soft dough.
Knead with dough hook for 5 minutes til smooth and elastic, adding a
little more flour to keep from sticking. Oil the same bowl without
washing and turn the dough several times to coat it -- let rise til
double -- 1 1/2 to 2 hours.
Punch down dough -- divide in 2 pieces, shape into balls -- and
return to bowl -- cover with olive oil -- let rise 20 to 30 minutes
or until light.
Preheat oven to 400 degrees.
Flatten each ball by hand unto a baking sheet to form large circles
1/2" thick.
Make 4 or 5 parallel slashes on each circle with a sharp knife to
form tree branches -- use your fingers to spread apart -- sprinkle
with coarse salt.
Bake 20 minutes or until golden brown.
Brush with oil again after baking.
From: BARBARA O'KEEFE
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Title: Caponatina Di Melanzane In Agrodolce
Keywords: Vegetables, Eggplant, Italian
CAPONATINA DI MELANZANE IN AGRODOLCE
====================================
(Medley of Sweet and Sour Eggplant)
1/3 cup golden raisins
2 medium sized eggplants
salt
the best olive oil
1 onion, thinly sliced
3 inner, white celery ribs, diced
3 cups drained, canned Italian plum tomatoes
1/2 cup kalamata olives, pitted and sliced
1/4 cup capers
1/4 cup pignoli (pine nuts)
2 T sugar
2 T red wine vinegar
freshly milled black pepper
1) Soak the raisins in warm water for 30 mins. Drain and pat dry.
2) Wash the eggplants and cut into 1" cubes. Put the cubes in a
colander, sprinkle with salt, and let stand for 1 hour to drain.
Rinse quickly and pat dry.
3) Pour 1/2" olive oil in a skillet. When it's hot, add the eggplant
cubes without crowding them. Fry to a nice golden brown. Remove
with a slotted spoon and continue untill all the eggplant is
done.
4) Discard all but a slight bit of the oil. Add the onion and celery
and saute over medium heat until the onion is a pale yellow.
5) Press the tomatoes through a food mill or strainer to remove the
seeds. Add the tomatoes, eggplant, olives, capers, pine nuts,
raisins, vinegar, suger, and liberal amounts of milled black
pepper. Bring to a boil, reduce heat, cook uncovered for 15
mins.
6) Let caponatina cool to room temperature before serving. Serve
with bruschetta as an appetizer.
From: [email protected]
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Title: Crostini Di Polenta Ai Funghi (Polenta Crostini & Mush.)
Keywords: Appetizers, Italian, Side dish, Vegetarian
Yield: 8 servings
1 oz Dried porcini mushrooms
4 tb Olive oil
1 lg Red onion, finely minced
1 lb Fresh brown mushrooms,
-- cleaned & sliced
3 sm Ripe plum tomatoes, chopped
1 tb Parsley
Salt & pepper
-----------POLENTA--------------------------
6 c Water
2 1/2 ts Salt
2 c Cornmeal, finely ground
Olive oil
Soak the porcini mushrooms in warm water to cover for at least 45
minutes. Carefully remove from liquid & rinse well under cold water.
Chop roughly & pat dry.
Heat olive oil in a heavy saute pot & saute onion until it is
translucent & soft. Add the garlic & all the mushrooms. Reduce
heat to low & cook, stirring intermittently, for 20 to 25 minutes,
until tender. Add the tomatoes, parsley, salt & pepper & cook for
another 5 minutes.
POLENTA: Bring the salted water to vigorous boil in a large pot.
Reduce heat to low & slowly sprinkle in the cornmeal in a thin
stream, first whisking it in & then stirring constantly being
careful to eliminate any lumps. Keep the water at a steady simmer &
stir frequently. When it comes away from the side of the pot, after
20 or 25 minutes, then it is cooked. Check for salt. Allow to cool
by pouring onto a baking sheet & patting until it is as smooth as
possible.
Cut the polnta into slices that are 2" wide & 3" to 4" long. Brush
lightly with the olive oil. Broil until they are firm & lightly
crisp on both sides. Place a spoonful of the hot mushroom sauce on
the top of each crostini & serve.
Can be served as an appetizer, as an antipasto, as a side dish or as
a main dish.
Carol Field, "Italy in Small Bites"
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Title: Minestrone Genovese (Vegetable Soup with Pesto)
Keywords: Soups, Italian, Vegetarian
Yield: 6 servings
1 1/3 c Dried white kidney beans,
-- soaked
8 c Water
2 lg Potatoes, diced
1/2 lb Butternut squash, peeled &
-- diced
3 lg Zucchini, chopped finely
1 ea Tomato, peeled, seeded &
-- chopped
1/3 lb Mushrooms, sliced
1 ea Carrot, finely chopped
2 ea Celery ribs, finely chopped
1 lg Garlic clove, minced
1 ea Yellow onion, finely sliced
1/3 c Olive oil
1 1/2 ts Coarse sea salt
1/2 lb Tubular pasta
2 tb Pesto, see recipe
Olive oil
Drain the beans & combine with the water in a Dutch oven. Bring to
a boil & cok at a high heat for 10 minutes. Reduce heat & simmer,
covered, for another 5 minutes.
Add the potatoes, squash, zucchini, tomato & mushrooms & cook over
medium heat, stirring from time to time. After about 15 minutes,
add the carrot, celery, garlic & onion. Simmer for another 15
minutes, stirring occasionally. Add the olive oil & salt. Continue
simmering, pressing the beans & potatoes against the side of the pot
to make the soup dense. After another 15 minutes cooking, add the
pasta & simmer for 9 or 10 minutes until it is al dente. Just as
the heat is turned off, stir in the pesto. Let the soup cool until
it is tepid & serve it with drizzles of olive oil on top.
Carol Field, "Italy in Small Bites"
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