Recipe#10905

Title: Italian 01

From: Frank Inserra finserra@erols.com 
 Newsgroups: rec.food.recipes 
 Subject: Collection (3) Italian 
 Date: 21 Aug 1998 05:52:56 -0600 
 Organization: RCN Internet 
 Message-ID: <6r18sn$r83$1@winter.news.erols.com> 

Coppola's Manicotti
 3 cups water
 9 extra large eggs
 pinch salt
 3 cups sifted unbleahed flour
 3 pounds. ricotta cheese
 3 Tablespoons parsely
 handful of grated parmesan cheese
 1/2- 3/4 grated fresh mozzarella
 Italian tomato or meat sauce
 To make batter: Mix water, 6 eggs, and salt.  Beat until foamy.  Beat in
 flour. Let rest for 30 minutes. Using 1/4 cup batter per shell, cook
 batter in 6 inch cast iron skillet (spray skillet with PAM every so often,
 as necessary, but skillet can be left reasonably dry).  Cook like crepes.
  To make filling:  Mix remaining ingredients thoroughly.
 Fill cooked shells. Layer sauce. Lay filled shells seam side down on
 sauce. Layer sauce above. Makes 28.  .
 Italian Chicken Gizzards
 6 Tablespoons olive oil
 4 cloves garlic, minced
 2 pounds chicken gizzards
 1 cup water
 1 cup marsala
 1 cup tomato gravy
 1" x  1/2" lemon peel
 salt and pepper
 Saute gizzards in pound batches in olive oil and garlic. Place batches in a
 pot. Add water and wine to pot. Simmer covered for 1- 1 1/2 hour. Add
 tomato gravy, salt, pepper, and lemon. Cook and reduce for 45 minutes.
 Serve.
 This is a very popular meat/tomato sauce recipe in the mountainous exurbs
 of Naples, where my maternal grandparents are from.
 Meat Gravy (Neapolitan)
 2 28 oz. cans whole peeled plum tomatoes
 1 6 ounce can tomato paste (if desired or needed)
 1 pound ground beef
 6 mild Italian sausages
 1 large onion, well chopped
 1 large clove garlic, minced
 1/2 teaspoon oregano
 1 teaspoon dried sweet basil
 1 teaspoon dried parsley
 1 bay leaf
 black pepper to taste
 Saute ground beef in sauce pot until cooked thoroughly. Set ground beef
 aside and drain, reserving beef juices and pan drippings. Place beef juices
 and pan drippings in refrigerator. Saute the sausages in the sauce pot
 until uniformly brown. Set sausages aside. If pot bottom is sticky, deglaze
 with a little water. Fry the onions and garlic in the sausage fat remaining
 in the pot. Fry until translucent. Add plum tomatoes and spices and mix
 thoroughly. Bring to a boil. Reduce to a simmer. Return sausages. Simmer
 partially covered for 1 hour, stirring frequently. Remove sausages. Simmer
 uncovered for 1/2 hour, stirring frequently. Return ground beef. Skim fat
 from refrigerated ground beef drippings and return drippings. Simmer
 uncovered for 15 minutes, stirring frequently. Check sauce for desired
 consistency. Add paste as necessary for consistency or as desired for taste
 and mix thoroughly. Simmer uncovered for 1 hour, stirring frequently. Serve
 over noodles which will hold sauce well, such as rotini, fusilli, or
 rotelle.
 Minestrone Soup
 2 carrots (1 minced, 1 sliced)
 2 celery stalks, sliced
 1/4 head cauliflower, broken
 1/4 bunch escarole
 1/4 bunch spinach
 1/4 bunch endive
 3/4 onion (< minced, 1/2 slivered)
 1/4 head cabbage
 1 cup peas
 2 zucchini, sliced and quartered
 1 can peeled tomatoes
 3 potatoes (2 chopped, 1 thinly sliced)
 1/2 cup canned chick peas
 1/2 cup canned kidney beans
 1/4 teaspoon sage
 2 Tablespoons olive oil
 salt pork, minced
 ditalini
 salt 2 quarts. water
 Fry minced carrot, minced onion, and salt pork in olive oil until onions
 are clear. Add sage and canned tomatoes. Let cook for a few minutes and
 then add water. Salt to taste. Add 2 potatoes, sliced carrot and celery,
 and cauliflower. Let simmer for 10 minutes. Add thinly sliced potato. Add
 spinach, escarole, onion, endive, peas, zucchini, and cabbage. Let cook for
 15 minutes. Add beans and ditalini. Cook for another 10 minutes.
 Mele Cotte
 6 Cortland or Rome apples
 1/2 cup raisins
 1/2 cup sweet white wine
 2 Tablespoons marmalade
 sugar
 butter (salt free)
 1 lemon peel
 2 cloves
 Preheat oven to 350 degrees. Core apples. Soak raisins in wine.  Butter the
 bottom of a baking dish. Put apples in dish and stuff with raisins. Top
 raisins with a teaspoon of marmalade. Sprinkle sugar over top of apples.
 Place remaining wine in bottom of dish. Add peel of one lemon to bottom of
 dish. Bake for 1/2 hour.
 Petto Di Techinno
 5 pound turkey
 1/4 pound butter
 1 Tablespoon olive oil
 1 lemon
 1 cup dry white wine
 flour
 salt
 Skin the turkey. Cut, pound, and shape uniform breast cutlets.  Dredge the
 cutlets through the flour. Heat the butter and olive oil.  Cook cutlets
 over a medium flame, about 2-3  minutes on each side.  When finished with
 all the cutlets, add the juice of one lemon to the pan. Add the wine.
 Return the cutlets and let them absorb the sauce for 1-2 minutes.
 Pasta Or Rice Alfredo
 8 ounce package noodles (or 2 cup raw rice)
 1/2 cup butter
 1/2 cup light cream
 1/2 cup grated Parmesan cheese
 1/4 cup shredded Swiss cheese
 salt and pepper to taste
 Melt butter. Turn down heat. Add cream and heat. Pour over cooked
 noodles. Add cheeses, salt, and pepper.
 Veal Cartuccio
 veal cutlets
 flour
 butter
 mushrooms
 onions
 eggs
 artichoke hearts
 potatoes
 peas
 prosciutto
 Parmesan cheese
 parsley
 Preheat oven to 350 degrees. Dredge cutlets through eggs and flour.
 Saute in butter for 4 minutes. Place in baking dish. Saute artichokes, then
 mushrooms, onions and peas. Place sauteed vegetables over veal. Cover with
 prosciutto and parsley. Sprinkle left over butter juice over baking dish
 mixture and then cover with cheese. Bake covered until done.
 Sausage and Polenta Casserole
 3 inch diameter sausage roll (about 14 patties)
 1/2 cup diced green pepper
 1/2 cup diced onion
 1 6 ounce can tomato paste
 1 package corn muffin mix
 1/2 cup Parmesan cheese
 1 cup mozzerella cheese
 1 teaspoon each of dried salt, pepper, basil, and oregano
 Saute sausage as 14 patties. Drain on papper towels. Remove all but 2
 tablespoons fat from pan. Saute onions and pepper until they can be cut
 with a fork. Add tomatoes. Cook for 5 minutes. Add spices. Add tomato
 paste. Cook for another 5 minutes. Prepare corn muffin mix (with Parmesan
 cheese added). Pour mix into greased casserole dish.  Place 1/2 of the
 sausage patties on top of mix. Cover with tomato gravy. Place remaining
 patties on top of gravy. Cook covered for 20 minutes. Remove from oven.
 Cover with grated mozzerella. Cook for another 10 minutes.
 Stuffed Mushrooms
 16 large fresh mushrooms
 6 ounces sweet Italian sausages
 1 clove garlic, minced
 3 Tablespoons olive oil
 2 Tablespoons minced parsley
 1/4 cup grated Parmesan cheese
  Preheat oven to 350 degrees. Remove stems from mushrooms and chop them
 fine. Remove casing from sausage and saute with the garlic in 1 tablespoon.
 of oil until lightly brown {break up sausage).  Add another tablespoon. of
 oil, the cheese, and the parsley. Fill mushrooms with mixture, rounding at
 the tops.  Fill shallow baking pan with remaining oil and 1/4 cup water.
 Place mushrooms in pan and bake for 20 minutes.
 Vermicelli Sinatra
 1/4 pound butter
 3 Tablespoons olive oil
 2 small onions, chopped
 4 cloves garlic, minced
 1 cup drained Italian plum tomatoes, diced
 1/2 cup chopped fresh Italian parsley
 3/4 cup raw shrimp (shelled, deveined, and chopped)
 1 1/2 cups raw clams, chopped
 12 steamers
 1 1/2 cups dry white wine
 salt, pepper, and oregano to taste
 1 pound vermicelli
 Saute onions and garlic in oil and butter for 10 minutes. Add tomatoes and
 parsley; reduce heat and simmer for 5 minutes. Add remaining ingredients
 (except vermicelli).  Cover and simmer for 15 minutes.  Spoon over
 vermicelli.
 Scallops Of Veal Angee
 1 pound veal cutlets, thinly sliced and pounded
 salt, pepper, and flour (for breading)
 2 eggs, beaten
 Italian bread crumbs
 grated cheese
 1/4 cup shallots, minced
 1/2 clove garlic (mashed)
 1/2 teaspoon basil
 pinch pepper
 1/2 cup marsala
 1/2 cup beef bullion
 1 Tablespoon arrowroot
 1/2 pound mushrooms
 2 Tablespoons butter
 3 Tablespoons olive oil
 Preheat oven to 350 degrees. Salt and pepper moistened cutlets. Dredge
 through flour, shaking off excess. Set aside. Mix bread crumbs with grated
 cheese to taste. Dredge cutlets through egg and roll or shake with
 breadcrumb mixture. Let breaded cutlets set in the refrigerator for a few
 minutes. Place cutlets on a cookie sheet oiled with 1/2 Tablespoon olive
 oil and moisten tops with another 1/2 Tablespoon of olive oil. Cook in oven
 for 20 minutes - turning once. Saute shallots and garlic until translucent
 in 1 tb. olive oil. Add basil, pinch pepper, marsala, and bullion. Bring to
 the boil and reduce to a simmer. Dilute arrowroot in 1 Tablespoon cold
 water and add.
 Allow shallot-garlic sauce to thicken. In separate pan, saute mushrooms in
 butter and 1 Tablespoon olive oil. Add sauteed mushrooms to thickened
 shallot-garlic sauce. Pour a little sauce in casserole. Layer cutlets and
 sauce. Bake at 350 degrees for 5-10 minutes.
 Sauteed Zucchini
 4 zucchini (2 - 2 1/2 in. thick)
 2 small onions, thinly sliced
 1/4 cup olive oil
 6 Tablespoons fresh parsley, minced
 1 cup tomatoes, peeled  and chopped
 1 slice bread, crumbled
 3 Tablespoons milk
 1/4 pound ground beef
 1 egg
 3 Tablespoons Parmesan cheese
 salt and pepper to taste
 Saute onions in olive oil until translucent. Add tomatoes and parsley.
 Simmer covered for 20 minutes. Cut zucchini into 2 1/2 in. lengths and
 hollow out centers. Mix meat, egg, cheese, milk, and crumbled bread. Season
 with salt and pepper. Fill hollowed zucchini, but not too tightly. Add
 zucchini to simmering sauce.  Cook covered for 45 minutes to 1 hour -- turn
 now and then. Reduce sauce as necessary.  Serve at room temperature.
 Italian Brisket
 3-4 pounds brisket
 garlic, crushed
 onion, coarsely chopped
 celery, coarsely chopped
 parsley, coarsely chopped
 carrots, coarsely chopped
 scallions
 salt
 pepper
 thyme
 oregano
 rosemary
 6 Tablespoons olive oil
 2 Tablespoons wine vinegar
 Preheat oven to 375 degrees. Dress brisket with 2 Tablespoon olive oil,
 salt, pepper, thyme, and crushed garlic. Blanch scallions for about 10
 seconds. Place onion, celery, parsley, carrots, and scallions in baking
 dish with briskets and cook for 2 1/2 hours. Combine more crushed garlic,
 salt, pepper, oregano, rosemary, olive oil, and wine vinegar.  Refrigerate.
 Later warm to room temperature and serve as dressing.
 Italian Round Steak
 round steak
 garlic
 olive oil
 carrots (shredded)
 zucchini (thinly sliced)
 parsley (chopped)
 hard boiled egg (sliced)
 salt
 pepper
 peanut oil
 Pound and flatten round steak until thin. Dress with olive oil and
 crushed garlic. Position carrots, zucchini, parsley, and sliced egg on
 steak. Salt and pepper to taste. Roll steak and bind with string.  Brown in
 peanut oil. Cook in tomato sauce covered for 1 hour at 350 degrees.
 Spaghetti with White Sauce
 olive oil
 butter
 anchovies (minced)
 garlic (minced)
 pepper
 parmesan cheeese
 parsley (chopped)
 egg
 spaghetti
 Fry minced garlic in olive oil and butter. Add minced anchovies before
 garlic browns. Saute briefly. Sprinkle cooked spaghetti with cheese,
 pepper, and parsley. Toss with garlic/anchoovy sauce. Add beaten egg. Toss
 further.
 Chicken Cacciatore
 broiler (cut up)
 1/2 cup olive oil
 1 onion (sliced)
 3 1/2 cups canned tomatoes
 1 clove garlic
 1 1/2 teaspoons salt
 1/4 teaspoon pepper
 1/2 cup white wine
 oregano (optional)
 basil (optional)
 Brown chicken in oil. Add onion and cook until tender but not brown.  Add
 everything else except wine. Cover and simmer for 20-25 minutes. Add wine
 and cook for 5 more minutes. Remove garlic before serving.
 Rice and Vegetable Salad
 1 cup long grain rice
 1 medium zucchini
 2 small tomatoes (cut in eighths)
 1 cup eggplant (cut in 1 inch cubes, skin on)
 1 small cucumber (sliced)
 1 green pepper
 1 garlic clove (crushed)
 juice of 1 lemon
 3-4 chopped basil leaves
 1/2 cup oilve oil
 oregano
 salt
 Cook rice until tender and cool in running water. Boil the zucchini
 until just tender and cut into matchsticks. Saute eggplant cubes for 15
 minutes in 1/4 cup olive oil. Roast pepper, cut flesh into strips, and
 reserve. Mix all ingredients in a bowl.
 Caponata
 2 medium eggplants (cut into 1 inch cubes)
 1 large green pepper (cut into 1 inch squares)
 1 cup canned tomatoes (chopped) or 6 plum tomatoes (peeled)
 5 large ribs celery (chopped)
 1/2 cup pitted olives (green or black)
 1/4 cup drained capers
 1 Tablespoon chopped walnuts or pine nuts
 4 Tablespoons wine vinegar
 2 teaspoons sugar
 1 teaspoon salt
 pepper
 vegetable oil
 Saute eggplant in 3/4 cup oil for 10 minutes. Drain eggplant. Saute
 pepper in same oil for 5 minutes. Remove. Put onions and celery in same
 pan. Cover and simmer gently until celery is just tender. Add tomatoes,
 recover, and cook for 10 minutes. Meanwhile, mix vinegar, sugar, capers,
 salt, and 10 grinds of pepper together in a small pot.  Simmer for 1 minute
 and set aside. Return eggplant and peppers to pan. Add vinegar mixture,
 nuts, and olives. Stir altogether and cook covered for 10 minutes.
 Pennetini in White Sauce
 1 pound pennetini (little unribbed penne)
 6 ounces brandy
 6 ounces heavy cream
 6 ounces porcini (or 1 ounce porcini + 5 ounces. shitake)
 3 1/2 cups hot chicken stock
 4 Tablespoons olive oil
 1/4 cup chopped fresh Italian flatleaf parsley
 1/2 cup freshly grated Parmesan
 1/2 cup reserved porcini juice
 cracked black pepper to taste
 Saute pennetini in 3 ounces of olive oil for 7-8 minutes in broad pan until
 browned (o.k. if unevenly browned, but not burned). Meanwhile, soak porcini
 (but not shitake, if used) in enough water to cover (but at least 1/2 cup)
 for at least 3 minutes. Remove porcini, squeezing mushroom juice into
 soaking water. Reserve juice and chop mushrooms. After pennetini is
 sauteed, add brandy to pennetini pan and saute further until brandy has
 evaporated. Set aside. Begin to saute mushrooms in remaining olive oil in
 another pan with parsley.  Add cracked black pepper. Return pennetini to
 heat and add hot chicken stock. Reduce while mushrooms cook. When mushrooms
 are lightly browned, add 1/2 cup reserved porcini juice and reduce.
 Pennetini should end up somewhat crisp from the sauteing, but some chicken
 broth should remain. As last step, add cream and then cheese to mushroom
 mixture. Heat and stir to evenness. Blend the pennetini mixture with the
 mushroom mixture and serve, with fresh parsley garnee.