Lancaster Italian Cultural Society
Lancaster Italian Cultural Society

ALMOND COOKIES

Ingredients: 2 cups sifted all purpose flour Grated rind of one lemon 1/3 cup sugar 2 eggs - used separately ½ cup grated blanched almonds Pinch of salt 1/3 cup butter, softened Blanched almonds for garnish

Preparation: Sift flour and reserve. Mix: sugar, grated almonds, butter, lemon rind, one whole egg and salt together, thoroughly with a wooden spoon. Gradually add in sifted flour. Form dough into a ball. Wrap in wax paper and chill for at least one hour. Now roll dough ¼ inch thick on a lightly floured board and with cookie cutter, cut cookie into desired size and shape. Place on a greased baking sheet, brush with one beaten egg. Decorate each cookie with 3 blanched almonds. Bake in preheated 350 degrees oven for 15 minutes or until light brown.

Submitted by: Lucia Tristani

ALMOND COOKIES (BISCOTTI DI MANDARIA)

Ingredients: 2 cups all purpose flour 1 tablespoon fresh lemon juice 1 teaspoon baking powder Grated rind of one lemon ½ teaspoon salt 1 teaspoon almond extract 3 large eggs 2 ½ cups (1/2 pound) almonds 1 cup sugar 1 egg lightly beaten

Preparation: Preheat oven to 350 degrees. Butter a large baking sheet. Sift together flour, baking powder, and salt. Set aside. Using a wire whisk or rotary beater, beat eggs and sugar until mixture is pale yellow and forms ribbon when lifted form bowl. Stir in lemon juice, rind and almond extract. Add sifted ingredients and blend until incorporated. Stir in coarsely chopped almonds using hands to mix thoroughly (mixture will be sticky). Flour your hands lightly and from 2 loaves each 14" long and 2" wide and place on prepared baking sheet. Brush with I egg - lightly beaten. Bake for 20-25 minutes or until golden. Remove from oven. Using a serrated knife, immediately cut ½ in slices. Cool. Store in a tightly covered container. Cookies harden as they stand. Will keep a long time.

Submitted by: Rosie in York - J.L.

ARTICHOKE CHEESE BAKE

Ingredients: ½ Cup Butter 6 Large Garlic Crushed 1 Cup Sour Cream 2 Cups Mayonnaise 1 Cup Parmesan 2 Cups Monterey Jack Cheese Shredded 2 Cups Cheddar Cheese Shredded 2 Cups Mozzarella Shredded 2 14 oz. Cans Artichokes Hearts 2 14 oz. Cans of Artichoke Bottoms Hard Crusted Round Bread Red Pepper Flakes Lemon Pepper 2 Cups Shredded Bread

Preparation: Cut off top of bread and remove inner bread leaving one inch wall, melt butter in pan, sauté garlic, add removed shredded bread, blend artichoke hearts and bottoms until smooth. Shred all cheese, blend (mix) all ingredients and place into bread, bake 350º for ½ hours with lid off, ½ hour with lid on, mixture maybe made in advanced, refrigerate or freeze, place in fresh bread and bake when ready to serve. Make two large rounds or 4 small rounds of bread.

Submitted by: Susan Cappiello

ARTICHOKE NIBBLES

Ingredients: 2 Tbsp. Olive Oil 1 Onion, chopped Fine 1-2 Garlic Cloves, Chopped Fine 2 (6 oz Jars of Marinated Artichoke Hearts (Drained and Chopped) 4 Eggs Lightly Beaten 1 Tsp. Salt ¼ Cup Fine Dry Bread Crumbs ½ Tsp. Tabasco Dash Fresh Ground Pepper ½ Lb. Sharp Cheddar Cheese, Grated 2 Tbsp. Chopped Fresh Parsley 1 Tbsp. Fresh of Dry Oregano

Preparation: Preheat oven to 325º degrees. Grease 9" square baking pan. Heat olive oil in frying pan over medium heat. Add onion and garlic and cook until soft. In medium bowl, combine sautéed onion and garlic with artichoke hearts, eggs, salt, bread crumbs, pepper, Tabasco, cheese, parsley & oregano. Bake 30-35 minute or until center is set when lightly touched. Let cool and cut into 1-2" squares. Good hot or cold.

Submitted by: Jennie E. DiCola

BAKED POTATOES, ITALIAN STYLE

Ingredients: 5 lb. Potatoes (regular or red) salt pepper rosemary olive oil garlic powder

Preparation: Preheat oven at 350. Peel, wash and cut potatoes in large chunks. Place them in a baking dish/pan sprayed with non-stick Pam. Season with garlic powder, salt, pepper, ¼ cup of rosemary and olive oil. Mix well. Cover with aluminum foil and bake at 350 for 30 minutes. Then remove the covering and continue baking, turning occasionally until cooked to desired tenderness. Turn the heat to broil for a few minutes to brown the edges before serving.

Submitted by: Nella Seward

 

BASIL SPREAD

Ingredients: 1 cup Fresh Basil Leaves 2 Garlic Cloves ¼ cup Olive Oil ½ cup Softened Cream Cheese 3 Tbsp. Parmesan Cheese ¼ cup Pine Nuts Salt & Pepper

Preparation: Mix all ingredients in blender or food processor. Spread on Bread. Can be topped with roasted peppers or mushrooms.

Submitted by: Josette Aramini

BISCOTTI

Ingredients: 2 ½ cups flour ¼ teaspoon salt 1 cup sugar 2 teaspoon baking soda ¼ cup butter or margarine 3 eggs 1 teaspoon anise seeds

Preparation: Measure 1 ½ cups of flour and mix with remaining ingredients. Mix at low speed, beat and increase speed to medium until well mixed. Stir in remaining flour and mix well. Wrap dough in waxed paper and refrigerate 1-2 hours or until firm. Preheat oven to 375 degrees. Divide dough in half. On a well-floured surface, shape each half into a 12" by 2" loaf. Place loaves on greased cookie sheet. Bake for 20 minutes. Remove from oven and slice crosswise into 1" bars. Turn bars over on their sides and return to oven and bake for 15 minutes longer or until golden brown. Remove and cool. Store in a tightly covered container.

Submitted by:

 

BLACK MAGIC AMARETTO CHOCOLATE CAKE

Ingredients: 2 cups flour 2 eggs 2 cups sugar 1 tbs. instant coffee in 1 cup of water ¾ cup cocoa ½ cup milk 2 teaspoon baking soda ½ cup vegetable oil 1 teaspoon baking powder 1 teaspoon vanilla 1 teaspoon salt FROSTING: 1 cup milk Pinch of salt 4 ½ tablespoons flour 2 tablespoons Amaretto 1 cup butter 2 ounces chocolate, melted 1 cup sugar Toasted almonds

Preparation: Sift first 6 ingredients together. Combine with the rest of the ingredients and whisk just until blended (do not over mix). Bake at 350 degrees for one hour or until probe comes out clean. Split layers and generously soak with Amaretto. FROSTING: Combine milk and flour and heat in saucepan. Whisk continuously until it thickens, then set aside to cool. Cream butter, sugar, salt and Amaretto until fluffy. Combine with cooled sauce and melted chocolate. Frost in between each layer and top. Sprinkle top with toasted almonds. Pipe on or frost sides with whipped cream.

Submitted by: Mary Ann (Pugliese) Spohn

BONA DI SPON - SPONGE BREAD

Ingredients: 12 Eggs, separated 1 Tsp. Parsley 1 Tsp. Salt 1 Tbsp. Baking Power 12 Heaping T. of Sifted Flour Handful of Roman Cheese

Preparation: Separate eggs. Beat whites (not until stiff). Beat yolks until lemon colored. Fold egg mixtures together. Sift remaining ingredients together. Fold with egg mixture. It will be foamy. Pour onto two small greased cookie sheets. Bake at 350º degrees for 15 - 20 minutes. Cool in pans on rack for 15 minutes. Cut into cubes. Freezes well. Great topping for wedding soup.

Submitted by: Lucy Toriello, Aunt Connie Romeo

BREADED CAULIFLOWER

Ingredients: Head Cauliflower Salt 1 Box Progresso Italian Seasoned Bread Crumbs 1 Stick Butter

Preparation: Cook cauliflower (cut into floweret's) in salted water until tender. Drain, set aside. In the same saucepan, melt 1 stick of butter until it just starts to brown, but not burned. Remove from heat, add box of bread crumbs. Toss cauliflower in the saucepan to coat.

Submitted by: Linda Gossman

BROCCOLI SALAD

Ingredients: 2 bunches broccoli, rinsed & copped ½ cup raisins 1 ½ cup grated cheese 1 lb. Fried bacon, chopped 4 teaspoons finely chopped onions Dressing: in separate bowl 1 cup mayonnaise ½ cup sugar 2 tablespoons vinegar

Preparation: Mix everything together, cover. Chill at least 6-8 hours, if possible stirring occasionally.

BRODO DI ASPARAGI (asparagus soup)

Ingredients: 1 bunch asparagus, rinsed, sliced diagonal 2" 2 onions, medium, slice thinly ½ cup virgin olive oil ¼ tsp. Black pepper ¼ tsp. Salt 3 eggs, well beaten ½ tsp. Parmigiano Reggiano grated cheese 2 tsp. Parsley chopped 2 can (14 oz chicken broth)

Preparation: In a medium saucepan, place the rinsed slice asparagus in 4 cups of water. Bring to boil. Add thinly slice onions and simmer with asparagus until both are fork tender. This should be about 10 minutes. Add olive oil at this time. Lower heat to simmer. Add the chicken broth. Now, in a bowl, place the remaining 6 ingredients and beat with a whisk. Increase the heat under the saucepan to almost a full boil. Add the beaten egg mixture, stir and lower the heat. Cover and simmer for one minute. Uncover, break up the egg mixture, stir again and turn off the heat. Recover and let set for 5minutes. Serve in your favorite soup bowl and top with extra grated cheese.

Submitted by: Susan Mauriello

 

BRUSCHETTA STUFFED MUSHROOMS

Ingredients: 3 Large Tomatoes ¼ Large Red Onion 2 Cloves Garlic 4-5 Portobello Mushrooms 5 Fresh Basil Leaves 4 Tbsp. Pecorino Romano Cheese 2 Tbsp. Olive Oil ¼ Tsp. Black Pepper ¼ Tsp. Salt 2 Tbsp. Balsamic Vinegar

Preparation: Remove stems from mushrooms. Seed and chop tomatoes. Chop onions, basil and garliCup Add oil, vinegar, salt, pepper and cheese. Mix, marinate for 20-30 minutes. Preheat oven to 350º. Place mushrooms on a greased pan. Bake for approximately 12 minutes or until tender. Fill mushrooms with topping, sprinkle with cheese, bake for 5 minutes more.

Submitted by: Sherry Criniti

 

CABBAGE SOUP

Ingredients: 1 lb. ground beef 1 8oz tomato sauce 2 large onions chopped 4 cups beef stock 2 cups carrots chopped 3 bay leaves 2 garlic cloves minced 2 cups raw potatoes chopped optional 1 28 oz. can tomatoes chopped 6-8 cups chopped cabbage

Preparation: Sauté ground beef and drain fat. Add remaining ingredients except cabbage. Cook for 1 hour. Add cabbage, cook for 1 hour longer. Freezes very well. If you want to freeze part of this soup do not cook it as long and omit the potatoes. It is a very tasty and delicious soup.

Submitted by: Lilia A. Bizal

 

CAPONATA - EGGPLANT SPREAD

Ingredients: 2 Tbsp. Olive Oil 4 Cup (1lb) Eggplant Chopped 1 Cup Onion, Minced 1 Cup Celery, Minced 1 Green Pepper, Minced 2 Cloves Garlic Minced ½ Cup Tomato Sauce 3 Tbsp. Black Olives, Chopped 3 Tbsp. Salad Olives, Chopped 2 Tbsp. Red Wine 1½ Tbsp. of Sugar ¼ Tbsp. of Black Pepper Pita Wedges

Preparation: Coat deep pot with olive oil. Place over medium heat until hot. Add eggplant, onions, celery, green pepper and garlic, cook 10 minutes (stirring frequently) add tomato sauce, black and salad olives, red wine and sugar and black pepper. Cook over low heat (30 minutes) or until vegetables are tender. Place in bowl, cover and chill over night. Makes about 4 cups. Serve on Pita wedges or French bread slices, toasted.

Submitted by: Jennie E. DiCola

 

CAPONATA (EGGPLANT CAVIAR)

Ingredients: 2 Cup Peeled and Cubed Eggplant 1 Tsp. Kosher Salt 4 Tbsp. Olive Oil 1 Cup Chopped Onion ½ Cup Chopped Green Pepper ½ Cup Chopped Red Pepper 2 Cups Drained Canned Diced Tomatoes (Reserve juice) ½ Tsp. Oregano, Basil and Garlic Powder 1 Tbsp. Chopped Fresh Parsley ½ Cup Calamata Olives Pitted

Preparation: Place eggplant in colander and sprinkle the salt over it. Let soak one hour. Heat oil in skillet, sauté eggplant until tender. Remove and set aside. Next sauté the onions, peppers and celery return the eggplant and sauté a bit longer. Last, add remaining ingredients and sauté until all is tender. If mixture gets too thick, use the reserved juice from tomatoes to thin it out. Serve with Toast rounds, warm or room temperature.

Submitted by: Susan Garefino

 

CHEESE TORTELLINI SOUP

Ingredients: 2 cloves garlic, chopped 1 ½ cups cheese tortellini 2 medium onions, chopped 2 tsp. basil leaves 3 Tbsp. olive oil ½ cup romano cheese 3 carrots, chopped 2 stalks celery chopped 2 cups crushed tomatoes 5 cups chicken broth

Preparation: Sauté garlic and onion in olive oil in skillet. Add carrots and celery. Cook, covered for 20 minutes. Add tomatoes and broth. Bring to a boil; reduce heat. Simmer for 30 minutes. Add tortellini and basil. Simmer until tortellini is cooked. Sprinkle each bowl with romano cheese. Enjoy!

Submitted by: Linda Mastromatteo

 

CHEESECAKE

Ingredients: Crust: 12 Graham crackers, about 1 ½ cups finely rolled 4 ½ teaspoon melted butter 1 tablespoon sugar Filling: 4 - 8 ounce packages cream cheese 5 eggs 1 cup sugar 1 ½ teaspoon vanilla Topping: 1 ½ pint sour cream 1 ½ teaspoon vanilla ½ cup sugar

Preparation: For crust - mix ingredients well and press into a 9X13 inch buttered pan. Bake at 325 degrees fro 10-15 minutes. For filling - beat cream cheese well with a mixer. Add eggs gradually one at a time. Add sugar and vanilla. Pour over baked crust. Bake at 325 degrees for 55 minutes. Cool for 5 minutes. Then add topping bake 5 minutes more.

Submitted by: Lucy Tiriello, originated wit her neighbor Helen Gioglio

 

 

CHICK PEA SALAD

Ingredients: 1 can chick peas, drained 1 cup vinegar (white 1/3 cup oil 2 cloves garlic, mashed 1 small jar pimiento ½ teaspoon oregano ½ teaspoon basil ¼ teaspoon thyme 1 shallot chopped finely ½ lb. Tavern Ham, Chopped Fine 2 Tomatoes, Chopped 1 Tsp. Garlic powder

Preparation: Mix chickpeas, vinegar, oil, garlic, pimiento, oregano, basil, thyme and shallot in a container with lid. Keep in the refrigerator. Drain when using for salad.

Submitted by: Giovina M.Bradley

 

CHICKEN CREPES SALTIMBOCCA

Ingredients: Basic Crepes: 4 Eggs ¼ Tsp. Salt 2 Cup Four 2 ¼ Cup Milk ¼ Cup Melted Butter Blend until smooth. Refrigerate batter 1 hour. Pour small amount in crepe pan, swirl pan, flip, makes 30 crepes. Filling: 3 Cups Chopped Cooked Chicken 1 Large Tomato, chopped fine 30 Slices Thin Sliced Ham 30 Slices Thin Provolone Cheese

Preparation: Place ham slice on crepe first and then a cheese slice. Top with some chopped chicken and tomatoes. Roll over. Dip in: 1 stick melted butter Roll in a mixture of 1½ cup dry bread crumbs and ½ cup grated Parmesan cheese. Put in a shallow pan, seam side down. Bake 350° for 20-25 minutes. Serve with mustard sauce. Mustard Sauce: Equal parts brown seeded mustard and honey.

Submitted by: Linda Gossman

CHICKEN MARSALA

Ingredients: This recipe comes from the lake region of Italy, near Lago Maggiore, just north of Milano. Heat a tablespoon of olive oil and a tablespoon of butter in a large skillet. ( Note that the oil prevents the butter from burning.) Using relatively high heat, brown (and cook) 4 (or 2) chicken breasts on one side for about 3 minutes. Meanwhile, season the breasts on the up side with ½ teaspoon each of sage, rosemary, thyme and parsley. One way to do this is to mix the herbs in a small dish, then sprinkle over each breast.

Preparation: Turn the breasts over, and cook for 3 minutes. When using high heat, keep everything moving with a wooden spoon so that the chicken doesn't stick or burn. While chicken cooks, prepare one cup of water with a mashed up chicken b. cube, a tablespoon or two of flour, 1/4 teaspoon salt (or less), and a sprinkle of pepper. Make sure solids are dissolved. This next part is important. Remove the breasts and set aside. With pan still hot, pour in ½ cup of DRINKABLE Marsala wine, NO COOKING WINE, into the pan and reduce, it will boil away for about 1 minute. Scrape herbs off the pan, and mix it with a wooden spoon, or whatever. (This is called deglazing the pan. All good cooks do it.) Then add the cup of the water mixture, let it boil/simmer for about a minute, the gravy should be turning brown by now. It will thicken a bit as it simmers Return chicken breasts to the pan, and let cook for another 2 minutes over medium-low heat. Have a baguette of French bread for the gravy. Serve, eat and be happy.

Submitted by: Joan and Al Rossi

 

CHOCOLATE TRIFLE

Ingredients: 1 chocolate or devil's food cake mix ½ cup Kahlua 6 ounces instant chocolate pudding 16 ounces Cool Whip 3 cups milk 2 large Hershey or Symphony candy bars

Preparation: Bake cake in two 9" round cake pans and cool. Mix pudding with 3 cups of milk; chill. Break up candy bars in chunks. Arrange in a round footed glass bowl. Layer ½ cake in broken pieces. Pour ¼ cup Kahlua over cake and pay down. Spread pudding over cake and Kahlua. Spread ½ Cool whip. Sprinkle with ½ candy. Repeat layers. Cover with plastic wrap and refrigerate overnight.

Submitted by: Lucy Toriello

 

COFFEE ALMOND TORTONI

Ingredients: 1 egg white 1 teaspoon vanilla 2 tablespoon and ¼ cup sugar 1/8 teaspoon almond extract 1 cup heavy cream ½ cup toasted slivered almonds 1 tablespoon coffee 8 maraschino cherries

Preparation: In a small bowl, beat egg white at medium speed until foamy. Gradually add 2 tablespoon sugar and beat at high speed till stiff peaks form. Add cream, ¼ cup sugar, coffee, vanilla and almond extract. Beat till stiff. Fold in 1/3 cup almonds. Spoon high in 8 (2 ½ inch paper baking cups) in muffin pan if desired. Sprinkle with remaining almonds. Freeze until firm. Garnish with cherries.

Submitted by: Neil Garefino

 

 

CRANERRY PISTACHIO BISCOTTI

Ingredients: ¼ cup mild extra virgin olive oil 1 ¾ cups unsifted flour ¾ cup granulated sugar ¼ teaspoon salt 2 teaspoon vanilla 1 teaspoon baking powder ½ teaspoon almond extract ½ cup dry cranberries 2 large eggs 1 cup unsalted shelled pistachios nuts

Preparation: Preheat oven to 350 degrees. Spray cookie sheet with baking spray and line with baking parchment (do not spray the parchment). In a large bowl (with electric mixer) beat olive oil and sugar together, add the vanilla and almond extract and eggs, beating until mixture is completely blended. In a small bowl, mix the flour, salt and baking powder. On low speed gradually add the flour mixture to the egg mixture. Slowly beat in the cranberries and pistachios. Divide the dough in half. On a cookie sheet form a log about 12" long and 2" wide. The dough will be sticky. To make it easier to form the logs, rinse your hands in COLD water. Bake for about 35 minutes or until logs are lightly browned. Remove the logs to a cutting board. Cool, then with a sharp knife cut the logs on the diagonal into ¾ inch slices, place cut side on the cookie sheet, reduce oven to 275 degrees and bake 8-9 minutes until light brown. Cool the biscotti and store in a tin.

Submitted by: Jennie DiCola

CREAMY CRAB & ARTICHOKE DIP

Ingredients: 1 pkg (8 oz) Crab Meat 1 pkg (8 oz) Cream Cheese - room temperature 1 cup Mayonnaise 1/3 cup Chopped Onion 1 can (13 ¾ oz) Artichoke Hearts, drained and chopped ¾ cup Shredded Parmesan Cheese

Preparation: Pre-Heat Oven to 375º In a bowl, blend cream cheese and mayonnaise until smooth. Stir in remaining ingredients and place into a glass pie plate. Bake, uncovered for 15-18 minutes until heated through and lightly browned.

Submitted by: Janet

 

CROSTINI CASALINGHI

Ingredients: 4 Chicken Livers 4 Filets of Anchovies Butter 1 Tbsp. Capers Bay Leaf x 2 4 Tbsp. (Madeira, Cognac or Sherry) Salt and Pepper

Preparation: Sauté chicken livers in butter, after a few minutes, add bay leaf and Madeira (Cognac or Sherry). Allow to evaporate and remove from stove, on cutting board cut up liver, anchovies, capers (finely) however not into paste, place mixture back into pan, add salt and pepper. Allow to cook additional few minutes - remove bay leaf. Serve on thinly sliced Italian or French bread. Serves 6.

Submitted by: Susan Cappiello

 

CROSTINI WITH PROSCIUTTO ARTICHOKE DIP

Ingredients: 1½ Cup Sour Cream ½ Cup Hellman's Mayonnaise 6 Artichoke Hearts, cut into ½" Slices 8 Oz. Prosciutto, thinly sliced and diced Juice of 1 Whole Lemon 2 Dashes Tabasco Sauce

Preparation: To Prepare Dip: In a large bowl, add sour cream, mayonnaise, artichoke hearts and Prosciutto. Fold in lemon juice, Tabasco, salt and pepper and mix well. To Serve: Put dip into a roasted bread bowl with crostini around it.

Submitted by: Lynn Glielmi

 

EGGPLANT FRITTERS

Ingredients: 1 Large Eggplant Cut Into ½ Inch Slices 2 Tbsp. Olive Oil 3 Tbsp. Flour 1 Egg, Lightly Beaten 2 Garlic Cloves, Crushed 4 Tbsp. Chopped Fresh Parsley 2 ¼ Cups Fresh Bread Crumbs Generous 1 Cup of Parmesan Cheese 1 Cup Crumbled Feta Cheese Sunflower Oil for Shallow Frying Salt and Pepper

Preparation: Preheat oven to 375º, brush eggplant with olive oil. Place on baking sheet, bake for 20 minutes until golden and tender. Chop slices finely and place in bowl with egg, garlic, parsley bread crumbs, Parmesan and feta. Add salt and pepper and mix well, add more bread crumbs if needed. Divide mixture into 8 balls and flatten - coat fritters in flour seasoned with salt and pepper. Fry fritters about 1 minute on each side until golden. Drain and serve plain yogurt and lime wedges.

Submitted by: Susan Cappiello

 

EGGPLANT/ZUCCHINI TARTS

Ingredients: Extra virgin olive oil juice of 1 lemon 8 oz. goat cheese salt & pepper 1 Tbsp. chopped fresh chives red wine vinegar 3 sm. Zucchini cut in ¼" diagonal slices 4 oz sun dried tomatoes in olive oil 1 medium eggplant peeled & sliced in ¼" slices

Preparation: Prepare eggplant by salting and setting between paper towels. Sauté zucchini slices in olive oil until light brown and tender. Drain on paper towels. Sauté eggplant similarly. Drain on paper towels. Oil 4 ramekins and assemble tart as follows: put a slice of eggplant on the bottom. Stand zucchini slices along side so that they fold over the rim, add 2 oz of goat cheese whipped with chives, add 1 oz of sun dried tomatoes, top with another slice of eggplant, finish by folding tops of zucchini over eggplant. Bake in a preheated 350-degree oven for 30 minutes. Combine ¼ cup olive oil, a few shakes of wine vinegar & juice of lemon in a small bowl. Whisk until combined & add salt & pepper to taste. Turn baked tarts onto a serving plate and drizzle vinaigrette atop them.

Submitted by: Gail Cleffi

 

FAGIOLINI MEDITERRANEI (Mediterranean style green beans)

Ingredients: 1 lb. Green beans 1 Tbsp. marjoram 1 medium cucumber salt 1 ripe tomato 10 Tbsp. extra virgin olive oil

Preparation: Boil the green beans in lightly salted water. Drain them when they are cooked, let cool, cut into small pieces. Peel the cucumber, cut off tips and discard. Cut into thin slices. Wash the tomato, cut into thin strips and remove seeds. Put the beans, cucumber and tomato in a large salad bowl. Dress with olive oil, sprinkle the marjoram, and mix well. Add salt to taste.

Submitted by: Clara R. Di Ilio from "Columbus Menu" after the first voyage of Christopher Columbus

 

 

FEGATO DI VITELLO CON PROSCIUTTO E CIPOLE

Ingredients: 4 pieces calves liver 2 onions, sliced round ½ lb. prosciutto-sliced slightly thicker ½ cup olive oil

Preparation: In a sauté pan, medium heat, cook the onions until they are translucent. Set aside. Place the slices of prosciutto In the pan and very quickly sauté just to the point of the pieces curling up. Remove and set aside. Place the live in the pan, cook for one minute covered. Remove the liver from the pan, return the onions to the pan, place the cooked side of the liver up on the bed of onions and top with the prosciutto. Continue to cook for another minute or two, cooking just under well done. The recipe is basically the same as preparing with normal bacon, but you will find that with the preparation with the prosciutto is a definite unique flavor. Serving along with broccoli is a good vegetable.

Submitted by: Susan Mauriello

 

 

FIADONE (Corsica Style Cheesecake)

Ingredients: 4½ Cups Ricotta Cheese 1Tbsp. Butter 8 Eggs 2½ Cups Sugar Grated Zest of 2 Lemons

Preparation: 1. Strain ricotta through cheesecloth or a fine mesh sleeve for 1 hour. 2. Preheat oven 350°. Butter 8-inch square baking pan. Line bottom with buttered parchment paper. Set aside. 3. Whisk together eggs, ricotta, sugar and lemon zest in a bowl. 4. Bake until brown, about 1 hour and 15 minutes or until a toothpick comes out clean.

Submitted by: Linda Gossman

 

FUNGHI RIPIENI (stuffed mushrooms)

Ingredients: 12 large mushrooms 2"-3" diameter ¼ cup grated Parmigiano cheese 3 garlic cloves (peeled) 1 cup ricotta cheese 1 cup unflavored bread ¼ teaspoon salt ¼ cup flat parsley crumbs ¼ teaspoon pepper ¼ cup of virgin olive oil 2 tablespoons water

Preparation: Rinse mushrooms. Snap off stems. Chop stem mediums or use food processor. Add chopped garlic and parsley and add to step mixture and mix together. Add bread crumbs, olive oil, salt and pepper. Mix thoroughly. Finally, add ricotta cheese and grated cheese, mix until completely blended. If mixture seems somewhat dry, add water until mixture is moist but not runny. Fill each mushroom with 3 tsp. of mixture. When all mushrooms are filled, pat down with a cupped hand until filling is firmly packed in mushroom cap. Place filled mushrooms in a Teflon type-roasting pan. Pour a mixture of water and oil (1/4 cup) in pan. Bake in 325-degree oven for 25 minutes or until tops of mushrooms are golden brown.

Submitted by: Susan Mauriello

 

GIL ANTIPASTI MARINATED MUSHROOMS

Ingredients: 20 Mushrooms Caps ½ Cup Olive Oil ½ Cup Cider Vinegar 2 Tbsp. Onion, Chopped Fine 2 Tbsp. Parsley 2 Garlic Cloves, crushed ½ Tsp. Salt ½ Tsp. Sugar

Preparation: Wash and dry mushroom caps. Combine all ingredients for marinade. Add mushrooms, toss. Refrigerate 8 hours or make a day ahead.

Submitted by: Linda Gossman

 

 

GLORIA STYLE SHRIMP SCAMPI

Ingredients: 21/2 lbs raw shrimp, shelled & butterfly cut 2 cloves crushed garlic salt and pepper juice of 3 lemons

Preparation: Spray baking dish with Pam. Line the shrimp then add the garlic & seasonings and lemon juice. Bake at 350 until the shrimp turn red. Serve with rice or spaghetti.

Submitted by: Gloria Cappiello

 

HOT ITALIAN SAUSAGE TORTELLINI SOUP

Ingredients: 2 lb. hot sausage, remove casing and brown 2 Tbsp. fresh garlic, chopped 1/3 cup fresh chopped parsley 1 large onion, chopped 2 - 28oz cans of crushed tomatoes 1 lb. tortellini salt & pepper to taste 6-8 cups of chicken broth 3 stalks of celery, chopped

Preparation: Add all ingredients, cook tortellini until desired tenderness. Serve with Italian bread.

 

INSALATA RUSSA

Ingredients: Can be made up to 2 days ahead of time ½ lb. tender green beans, trimmed 3 tablespoons capers coarse salt 1 tablespoon red wine vinegar 3 medium carrots, peeled lemon mayonnaise 3 medium boiling potatoes 3 canned anchovy filets, minced 2 tablespoons fined chopped sweet pickle radicchio leaves lemon slices

Preparation: Blanch green beans in salted water until bright green. Drain & rinse under cold water; dry on paper towels. Cook carrots in salted water about 15 minutes or until tender, but not mushy. Drain and peel (if using small red potatoes, no need to peel). Cut green beans, carrots & potatoes into a small dice. Combine with pickles and capers in a large bowl. Season with Olive oil, vinegar, salt, toss to mix. Add lemon mayonnaise and optional anchovies and mix thoroughly. Taste & correct Seasonings. Serve mounded on a platter garnished with radicchio & lemon.

Submitted by: Janice Martino Longer

 

ITALIAN "LOVE" CAKE

Ingredients: 1 Pkg. Fudge Marble Duncan Hines Cake Mix 1 Lg. Pkg. Instant Chocolate Pudding 1 Cup Milk 8 oz. Cool Whip 2 Lbs Ricotta Cheese (drain water) 4 Eggs ¾ Cup Sugar 1 Tsp. Vanilla

Preparation: Mix Fudge Marble Cake mix according to directions. Pour into a 9x13 inch greased pan. Then mix the cheese, eggs, sugar and vanilla together and pour over the cake batter. Bake at 350° for 1 hour 15 minutes, cool. To make frosting, mix the cool whip, pudding and milk together, spread on cooled cake.

Submitted by: Adelia Penetti

 

ITALIAN BISCOTTI

Ingredients: ½ lb. butter 2 cups sugar ½ lb. unsalted butter 5 eggs ¼ cup Crisco 3 tablespoon baking powder (good measure) 1 small ½ whiskey & ½ orange juice 1½ tablespoon extract (any thing you prefer) ½ cup warm milk 2 ½ lbs. flour

Preparation: Cream butters, Crisco until light, add sugar and milk and beat for 10 minutes Add eggs, one at a time. Add baking powder Add extract, whiskey, orange juice Add flour slowly (with your hand knead the dough until soft) Shape into circles or twist Place on ungreased cookie sheet Bake at 350 degrees for 20-25 minutes (until lightly browned) You can put icing and jimmies on them, or leave them plain. Store cookies in a tin, not plastiCup

Submitted by: Jennie DiCola

 

ITALIAN BREAD

Ingredients: 5 LB Bag Flour (all purpose) 1 Pkg. Dry Yeast Dissolve in Lukewarm water 1 Cup of Oil Salt

Preparation: Put everything together at 11:30 p.m., let it stand overnight. 6:00 a.m. knead it, let stand 2 more hours. Preheat oven 300º. Put 3 on the bottom, 4 on the top - 50 minutes, then reverse, 4 on top and 3 on bottom, bake 50 more minutes.

Submitted by: Aunt Mary Caterbone - J.L.

 

ITALIAN MUSHROOM SALAD

Ingredients: ½ lb. Fresh mushrooms, cleaned and thinly sliced 2 teaspoons lemon juice ¼ cup scallion greens, thinly sliced 3 tablespoons oil ½ teaspoon salt

Preparation: In serving bowl, toss mushrooms with lemon juice until slices are lightly moistened. Add scallions, oil and salt. Toss again. Drain. Serve on bed of lettuce. Keep marinated until used for salad.

Submitted by: Giovina M.Bradley

 

ITALIAN POTATO SALAD

Ingredients: Dressing: ¼ cup wine or sherry vinegar 2 teaspoons Dijon mustard Salt to taste 2/3 cup olive oil Freshly ground pepper to taste Salad: 2 lbs. red skinned potatoes, quartered 2 stalks celery diced ¼ cup minced red onion red, yellow, green bell peppers 1 teaspoon each chives, parsley, tarragon, dill

Preparation: Steam potatoes over hot water until tender but firm enough to hold shape. While potatoes are cooking, make dressing. Set aside. Drain potatoes and toss with salt, pepper and ½ cup of dressing. Add remaining ingredients and dressing. Toss till well mixed. When ready to serve add cheese.

Submitted by: Izora W. Bowermaster

 

 

ITALIAN RUM CAKE

Ingredients: Sponge cake: 12 large eggs, separated Crème: 12 egg yolks 2 cups sugar 12 tablespoon sugar 2 cups flour 12 tablespoons flour 2 tablespoon baking powder 1 quart milk ½ fresh lemon Lemon zest Large chocolate bar Rum mixture: 3 tablespoon sugar ½ cup water ½ cup white rum (or to taste)

Preparation: Combine all ingredients for the sponge cake except egg whites. Beat egg whites into soft peaks and fold into the batter. Pour into two greased and floured 14" round pans. Bake for 30-35 minutes. Crème: Beat egg yolks and sugar until sugar dissolves into the eggs. Add flour, milk and lemon zest and beat until smooth. Cook until mixture becomes like a custard or pudding. After the crème is cooked and while hot, split the crème in to two batches. Use I large chocolate bar and grate it into half the batter. Cool the crème. Split the 2 cakes in to 4. Before layering the crème between the layers cook the rum mixture until the sugar dissolves and pour over the layers. This makes a very large cake. The recipe can be divided in half.

Submitted by: Domenica F. Roda

 

ITALIAN RUM CAKE (Zuppa Inglese)

Ingredients: 1 yellow cake or sponge cake Strawberry filling(or apricot/orange cut into 4 equal parts marmalade as needed 1 cup dark rum Whipped cream, as needed Yellow Cream (recipe follows) 1 package lady fingers Chocolate cream (recipe follows) 1 small jar maraschino cherries Yellow or chocolate cream: 6 egg yolks 8 tablespoons flour 1 quart milk Pinch of salt 8 tablespoon sugar 1 grated lemon rind

Preparation: Place the first layer of cake on a large serving platter. Brush the layer with some of the rum. Spread a layer of yellow cream on the top layer of cake. Place the second layer of cake on top of the first layer. Brush the layer with some of the rum. Spread a layer of chocolate cream on the top layer of cake. Place the third layer of cake on top of the second layer. Brush the layer with some of the rum. Spread a layer of yellow cream on top layer of cake. Place the fourth layer of cake on top of the third layer. Cover the top layer with strawberry filling. Cover the entire cake, top and sides, with whipped cream. Press the lady finger around the outer side of the entire cake in a vertical fashion. Garnish with cherries. beat the egg yolks thoroughly. In a saucepan, combine the egg yolks, milk, sugar flour, salt and grated lemon rind. Mix well. Cook over low heat for about 10 minutes or until thick. Do not allow to boil. Remove from heat and cool. If chocolate flavor is desired, repeat entire process and melt 2 cubes of bittersweet chocolate in the hot mixture and stir well.

 

ITALIAN SHEET CAKE

Ingredients: 1 cup butter ½ cup sour cream 1 cup water 1 teaspoon almond extract 2 cup flour 1 teaspoon salt 2 cup sugar 1 teaspoon baking soda 2 eggs

Preparation: In a large saucepan, bring butter and water to a boil. Remove from heat. Add flour, sugar, eggs, sour cream, almond extract, salt and baking soda. Blend until smooth. Pour into greased 15 x 10 x 1 pan. Bake 375 degrees til golden, 20 to 22 minutes. Frosting: In a sauce pan, bring ½ cup butter, ¼ cup milk to boil. Remove from heat and add 4 ½ cups 10 X sugar, ½ teaspoon almond extract, 1 cup chopped walnuts. Mix well. Spread on warm cake.

Submitted by: Linda Gossman

 

ITALIAN WEDDING COOKIES

Ingredients: Cookies: 10 eggs ¼ lb. butter 5 cups flour 2 teaspoon extract (vanilla, almond or anise) 1 teaspoon salt 1 ½ cups sugar ¼ lb. Crisco 1 teaspoon baking powder to each cup flour Frosting: Confectioner's sugar, milk, flavoring, color

Preparation: Mix dry ingredients, cut in shortening and butter. Beat eggs and incorporate; add flavoring or choice. Break off walnut size pieces, roll in your palms and cross the ends over. Bake on ungreased cookie sheets at 350 degrees for 10 minutes or until just beginning to turn golden. Cool on racks. Drizzle frosting over cookies with spoon. When set, arrange on platter. Frosting: Mix together confectioners sugar and milk until spreading consistency. Add flavoring and food color.

 

ITALIAN WEDDING SOUP

Ingredients: Broth: 2 -3 lb. stewing chicken 6 quarts water 4 hard boiled eggs, diced small ¼ lb. Acine de peppe Dough: (Bubbled) 2 eggs 2 ½ cups flour ¼ cup water ¼ tsp. Salt Meatballs: 1 lb. Ground beef 1 egg ¼ cup parmesan cheese 1 tsp. salt ½ cup water ½ cup bread crumbs 1 tsp. Parsley ¼ tsp. garlic powder

Preparation: Put chicken in a large stock pot and cook until it is well done. Clean chicken off the bones and add to the stock. Mix the eggs, flour, water and salt for form dough. Add more flour if needed. Roll dough into small balls the size of marbles. Fry in hot oil. Drain on paper towels and set aside. Combine meatball ingredients, mix well and form into small meatballs, about the size of a dime. Add to chicken stock and cook until boiling. Reduce heat to simmer. Cook the Acine de Peppe in 2 quarts water for about 10 minutes. Drain pasta and add to broth. Add hard-boiled eggs to broth. Bring to a boil. To serve, fill bowls with soup and add a handful of the Dough (Bubbles) to each bowl.

Submitted by: Sherry Criniti

 

JOSES SUNDAY RAGU

Ingredients: Sauce: 4 lamb shanks olive oil 4 small osso bucco pepper & salt 6 chicken thighs garlic powder 1 large onion 4-5 leaves fresh basil 6 garlic cloves 1-2 slice bacon(optional) 1-2 tsp sugar 2 cans chopped tomatoes, not flavored 3 cans tomato sauce(soup can size, more or less) Rest of meal: Pasta, like ziti 1 stick of butter Freshly grated romano or parmesan greens-broccoli rabe or spinach or Swiss chard or salad Italian bread

Preparation: Chop onion, garlic and bacon coarsely. Add to a large heavy pot with some olive oil. Cook over medium heat until Onions are transparent. Meanwhile, in a very hot frying pan with more olive oil brown lamb and osso bucco. Spice with pepper, salt, & garlic powder while browning on all sides. As pieces are browned, add to other pot. Also brown and spice chicken thighs and put them aside on a plate until later. Turn up the heat under the onion meat pot mixture and when hot add chopped tomatoes and stir. Add tomato sauce, sugar, and basil and stire. Meat should be covered, if not, add more tomato sauce and equal amount of chopped tomato. Turn heat very low, cover and simmer for about 3 hours, stirring nor and then. Add chicken thighs with their own juice to the pot and simmer another 1-1 ½ hours. Test everything for tenderness and remove all meat to a separate platter. Serves 6-8 people.

Submitted by: Janice Martino Longer

 

LAYERED BASIL AND RICOTTA CHEESE TORTE

Ingredients: 3 soft tortillas 1 cup ricotta cheese ½ cup sour cream J cup grated parmesan cheese 2 Tbsp. fresh-chopped basil leaves ¼ tsp. Garlic salt ½ tsp. Pepper 3 roma tomatoes, chopped

Preparation: Preheat oven to 425 degrees. In medium bowl mix together ricotta, sour cream, basil, parmesan, garlic salt and pepper. Set aside. Spray baking sheet with nonstick cooking spray. Place first tortilla on sheet and top with ½ ricotta mixture and ½ of the tomatoes. Top with second tortilla and remaining ricotta and tomatoes. Top with third tortilla. Spray a piece of aluminum foil large enough to cover baking sheet with cooking spray. Place sprayed side down over torte. Sealing loosely at edges of sheet. Bake 15 to 20 minutes until warmed through. Let stand 5 minutes before cutting into wedges with a serrated knife. Makes 3 servings.

Submitted by: Barbara S. Garry

 

LEMON MAYONAISE

Ingredients: 1 egg at room temperature ¼ teaspoon salt ¾ cup olive oil juice of ½ lemon

Preparation: Combine egg, salt & 3 tablespoons of olive oil in bowl of food processor or blender. Blend. Keep blender/processor running and add rest of oil in a steady stream, making sure that your oil is being absorbed. Add lemon juice and pulse/blend briefly. Adjust seasoning. This keeps up to one week in a covered bowl or jar in the fridge. Use on insalata russa or serve with poached salmon, cooked lobster or other seafood.

Submitted by: Janice Martino Longer

 

 

LINGUINE ALLA CANNAVOTA

Ingredients: (Linguine with Shrimp, Tomatoes, Béchamel, and Hot Pepper) 3 Tbsp. Olive Oil 12 Oz. Medium Size Shrimp, shelled, devained and cut into ½" Pieces 2 Cloves Garlic, finely minced 1/3 Cup Brandy 4 Cups Canned Tomatoes w/their juice, put through a strainer to remove seeds Salt to Taste Small Pinch of Dried Red Pepper Flakes 2 Tbsp. Heavy Cream 1 Lb. Linguine 2 Tbsp. Chopped Fresh Parsley

Preparation: Heat oil in large skillet over medium heat. Add shrimp and cook 1 minute. Add garlic, and stir once or twice. As soon as garlic begins to color, add brandy. Stir and cook until brandy is reduced by ½, about 40 seconds. With a slotted spoon, transfer shrimp to a dish while your finish the sauce. Add tomatoes, sale and dried red pepper. Cook uncovered, over medium high heat for 5 to 6 minutes. Stir in cream. Lower heat to medium and cook for 1 minute longer. Add the shrimp and stir for a few seconds then turn the heat off under the skilled. While sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the linguine, cook uncovered, over high heat until pasta is tender but still firm to the bite. Drain paste and add to the skillet with the sauce. Turn the heat on again under the skillet to medium and add parsley. Mix everything quickly until the pasta is well coated with sauce. Serve at once.

Submitted by: Gennie Lombardo

 

MAMMA CARMELAS EASY CHICKEN

Ingredients: 12-16 chicken thighs 16 small red new potatoes cut in half 10 cloves of garlic 1 cup dry white wine 2 chicken-broth cubes cut into halves garlic powder salt and pepper

Preparation: Wash chicken, pat dry and salt and pepper both sides. Place chicken thighs skin side up in oven pan, scatter the broth cubes where there are no chicken pieces. Scatter the chopped garlic throughout. Place the potato pieces to take up the rest of the space. Pour wine over the potatoes & chicken. Strew garlic powder, pepper and salt over everything. Squeeze the rest of the garlic through press and spread on thighs. Bake in 300 degree oven for 2 to 2.5 hours basting with cold water after 20 minutes and then with the liquid in the pan every 20-30 minutes. Turn potatoes about half-way through baking time. Be sure to pierce the skin on all the thighs. You can also place dish under broiler for extra crispyness.

Submitted by: Jose Greco

 

MANICOTTI

Ingredients: Crepes: 1 Cup Flour 1 Cup Water ¼ Tsp. Salt 4 Eggs Combine flour, water and salt and beat until smooth. Beat in the eggs, 1 at a time. Heat a 5" or 6" skillet greased with a few drops of oil. Put about 3-tablespoon batter in hot skillet and roll around in a pan to distribute evenly. Cook over low heat until firm, do not brown. Turn and cook lightly on the other side. Makes 12 to 14 Crepes Filling: ½ Tsp. Salt (pepper to taste) 3 Eggs ½ Cup Parmesan Cheese 1 Lb. Ricotta Cheese ½ Lb. Mozzarella, cut into strips

Preparation: Mix together filling ingredients. Put 2 tablespoons of mixture and a strip of mozzarella on each crepe and roll up. Put tomato sauce on bottom of a large shallow baking dish. Put crepe seam side down, cover with more sauce and sprinkle with additional grated Parmesan cheese. Bake 350° for 45 minutes

Submitted by: Adelia Penetti

 
   

MOZZARELLA SKEWERS

Ingredients: 12 Slices Country White ½ Inch Thick 3 Tbsp. Olive Oil 8 Oz Mozzarella Cheese Cut Into ¼ Inch Slices 3 Plum Tomatoes Cut Into ¼ Inch Slices ½ Cup Fresh Basil Plus Extra For Garnish Salt and Freshly Ground Pepper 2 Tbsp. Fresh Italian Parsley to Garnish

Preparation: Preheat 425º trim crusts and cut each slice into four equal squares. Arrange on baking sheet and brush both sides with Olive oil, bake for 3 to 5 minutes until golden. Let Cool. Make 16 Stacks - start with square of bread, top with slice of mozzarella, top with slice of Tomato and Basil Leaf, sprinkle with salt and pepper, then repeat ending with bread. Push skewer through each stack, place on cookie sheet. Drizzle with oil, bake 10-15 minutes.

Submitted by: Susan Cappiello

 

MUSHROOMS VITTORIO - APPETIZER

Ingredients: 3 lbs Medium Mushrooms ½ Cup Chopped Celery 1 Tsp. Chopped Parsley 1 Medium Chopped Onion ¼ Cup each - Cider and Wine Vinegar ½ Tsp. Oregano 1 Tbsp. Sugar ½ Tsp. Garlic Salt Salt and Pepper to Taste

Preparation: Clean mushrooms - if large, quarter. Blanch 5 minutes in boiling water to which 1 Tbsp. Vinegar or lemon rind has been added, drain. Combine all other ingredients in large 2 qt jar or container. Add hot mushrooms, cover and shake to cover. Refrigerate at least 2 days; shake every day so mushrooms are covered with dressing. Good to add to an antipasto.

Submitted by: Alice Bove

 

NELLAS LENTIL SOUP

Ingredients: 1 lb. sweet sausage(ground up or cut into small pieces) 3 qt. water 1 lb. lentil(selected and cleaned) 1 cup celery (coarsely chopped) 1 cup carrots(coarsely chopped) 3-4 cloves of garlic salt & pepper to taste 3 Tbsp. tomato puree(or fresh red tomato pulp-no seeds; or leftover tomato sauce) ¼ cup olive oil

Preparation: Place all ingredients in a large pot and let them come to a boil. Continue cooking(simmering)for about 1 hour and 15 minutes. Before serving soup, pour and mix about ¼ cup olive oil. Serve hot. For vegetarian lentil soup, substitute sausage with 2 cups of Portobello mushrooms. Place all ingredients in a large pot and let them come to a boil. Continue cooking(simmering)for about 1 hour and 15 minutes. Before serving soup, pour and mix about ¼ cup olive oil. Serve hot. For vegetarian lentil soup, substitute sausage with 2 cups of Portobello mushrooms. Place all ingredients in a large pot and let them come to a boil. Continue cooking(simmering)for about 1 hour and 15 minutes. Before serving soup, pour and mix about ¼ cup olive oil. Serve hot. For vegetarian lentil soup, substitute sausage with 2 cups of Portobello mushrooms.

Submitted by: Nella Seward

 

NO FAIL FUDGE

Ingredients: 3 cups white sugar 12 ounces creamy peanut butter 6 tablespoons powdered cocoa 7 ounce jar marshmallow cream ¾ cup milk

Preparation: Sift sugar and cocoa together, add milk and stir. Bring mixture to a boil over medium heat. Boil 5 minutes. Remove from heat. Quickly add peanut butter and marshmallow. Blend quickly. Pour into greased pan.

Submitted by: Susan Selegrath

 

NUTELLA COOKIES

Ingredients: ¾ cup Nutella (chocolate spread) 1 tablespoon vanilla or creamy peanut butter 1 egg ½ cup Crisco shortening 1 ¾ cups all purpose flour 1 ¼ cup firmly packed light brown sugar ¾ teaspoon salt 3 tablespoon milk ¾ teaspoon baking soda

Preparation: Heat oven to 375 degrees. Combine Nutella, Crisco, light brown sugar, milk and vanilla in large bowl. Beat at medium speed in mixer until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed until blended. Drop by heaping teaspoons 2" apart onto greased baking sheet. Flatten slightly. Chocolate or peanut butter chips may be added to the mixture before baking.

Submitted by: Nella Seward

 

OLIVE CHEESE BALLS

Ingredients: 2 Cups Finely Grated Cheddar Cheese ½ Cup Butter, Softened ¼ Tsp. Hot Pepper Sauce ½ Tsp. Salt 1 Tsp. Paprika 1 Cup Flour 36 Pimiento Stuffed Olives

Preparation: Mix thoroughly cheese, butter, hot sauce, salt, paprika and flour. Form portion of dough around each well drained olive. Bake in 400º oven about 15 minutes or until brown. Balls can be made ahead and frozen, then popped in oven and cooked before servicing.

Submitted by: Debra Keller

 

ORANGE SALAD WITH MINT

Ingredients: 3-4 naval oranges 1 tablespoon pitted black olives ½ small red onion, peeled & cut thinly 1 tablespoon olive oil 1 tablespoon coarsely chopped fresh mint ½ lb. Tavern Ham, Chopped Fine 2 Tomatoes, Chopped 1 Tsp. Garlic powder

Preparation: Peel oranges, removing as much white pith as possible. Cut the peeled oranges crosswise into ¼ inch thick slices. Arrange slices on a platter. Separate onion slices into rings and scatter on top of oranges. Sprinkle chopped mint and pitted olives over the oranges and onions. Just before serving sprinkle with olive oil. Serves 4-8.

Submitted by: Janice Martino Longer

 

ORZO WITH PEAS

Ingredients: 1 cup orzo 1 lb. Fresh peas, shelled or 2 cups frozen peas 2 Tbsp. unsalted butter salt & pepper zest of 1 lemon 1 minced shallot or 2 Tbsp. minced onion 2 Tbsp. finely chopped mint (optional)

Preparation: Cook orzo according to package directions. Melt butter in medium saucepan and sauté shallots or onions with lemon zest until shallot if translucent. Add peas and cook until bright green. Add cooked orzo and more butter, if necessary. Season with salt & pepper and toss to combine. Remove from heat and stir in mint. Serves 4.

Submitted by: Janice Martino Longer

 

PASTA SHELLS IN PUTTANESCA SAUCE

Ingredients: 12 to 16 Oz. Box Medium Shells 2 Cloves Garlic, crushed ½ Tube Anchovy Paste (can use more to taste) 12 Calamatta Olives, pitted 2½ Cups Cubed Plum Tomatoes (fresh are best) ½ Cup Olive Oil

Preparation: Mix all except shells in a large bowl the morning you plan to serve it. Leave on counter all day, stirring occasionally. To serve, cook shells per pkg. directions. Drain thoroughly. Toss with puttanenca sauce mixture.

Submitted by: Linda Gossman

 

 

PATATA AGLIO E OLIO

Ingredients: 5 lbs. White potatoes 6 tablespoons extra virgin olive oil 1 whole garlic minced 1 tablespoons salt 1 teaspoon black pepper 1 tablespoon celery seed (optional) 1 tablespoon dried parsley (optional)

Preparation: Preheat oven to 300. Peel potatoes and cut into bite size pieces. Place potatoes into baking dish. Combine all other ingredients in a bowl and stir. Pour over potatoes. Bake ½ hour at 300. When done serve with your favorite fish or meat dishes.

Submitted by: Albert Santivenere

 

PEPERONI ROSSI (red peppers)

Ingredients: 6 bell peppers, slices 1 cup virgin olive oil ¼ cup balsamic vinegar ½ cup bread crumbs, unflavored

Preparation: Clean peppers. Slice peppers in half. Remove stem and seeds. Cut each half into four sections then cut each slice into three sections. Sauté using medium heat in olive oil until tender. Avoid the pepper skin getting too dark. Turn off the heat, add the vinegar, stir to coat. Add the break crumbs and mix well until all the bread Crumbs are coated. Cover pan and let rest for 5 minutes. The flavor gets more enhanced. Place on any sandwich as a filler. This pepper combination can be refrigerated and used for the next few days.

Submitted by: Susan Mauriello

 

PEPPER BISCUITS

Ingredients: 1 Egg ½ Cup Water ½ Cup Oil 2 Tsp. Baking Powder ¾ Tsp. Salt 1 Tsp. Fennel Seed ½ Tsp. Pepper 2 Cups Flour

Preparation: Mix all ingredients. If dough is sticky add more flour. Kneed till smooth. Divide into 4 parts and cut each part into 5 pieces. Roll each piece into a 10" strip. Fold strip in half and twist and tuck ends of dough under each other to shape biscuits. Bake 375º - ungreased pan - 20 minutes, makes 20

Submitted by: Alice Bove

 

PESCE CON POMPODORE FRESCA (fish with fresh tomatoes)

Ingredients: 1 lb. flounder fillet or scrod(4pieces) ¼ cup virgin olive oil ¼ cup water 2 onions- sliced round 2 fresh tomatoes-sliced round ¼ tsp. salt ¼ tsp. ground white pepper ½ cup bread crumbs-unflavored ¼ cup oregano 2 garlic cloves-peeled and quartered

Preparation: In a roasting pan, pour water and oil. Place sliced onions overlapping each other. Place the flat fish over the Onions evenly, top with tomatoes overlapping the slices also. Season with salt and pepper. Sprinkle the bread Crumbs on the sliced tomatoes. Shake the oregano over the bread crumbs to cover completely. Cover with foil. Place on the middle rack for 20 minutes at 325 degrees. Remove foil and bake for an additional 5 minutes or until Fish flakes to the touch of a fork. Serve with rice and crusty Italian bread.

Submitted by: Susan Mauriello

 

PINE NUT COOKIES (Pignolias

Ingredients: ½ cup granulated sugar 1/8 teaspoon salt 1.2 cup powdered sugar 1 can almond paste, 8 ounces ¼ cup all purpose flour 2 egg whites, slightly beaten 3-4 ounces pignolias Powdered sugar

Preparation: Preheat oven to 300-325 degrees. Lightly grease 2 cookie sheets. Sift sugars with flour and salt, set aside. In medium bowl break up almond paste with wooden spoon, add egg whites and beat until well blended and fairly smooth. Stir in flour mixture until well-blended. Let mixture rest for about ½ hour and mix again. Drop mixture by lightly rounded teaspoons about 1 ½ inches apart. Lightly press pignolias into each cookie. Bake 20-25 minutes or until edges are golden brown. (don't let them get too brown). Remove to wire rack, cool and sprinkle with powdered sugar. Makes about 2 ½ dozen cookies. You can double or triple this recipe. Store cookies in a tin, not plastiCup

Submitted by: Jennie E. DiCola

 

POMODORI FARCITI (Stuffed tomato)

Ingredients: 12 Tomatoes 3 or 4 hard boiled eggs 3 1/2 oz. of tuna in oil black pepper 1 Tbsp. capers 1 Tbsp. finely chopped parsley about 4 Tblsp mayonnaise

Preparation: Wash tomatoes, cut off stalk ends. Using a teaspoon, remove seeds & water. Cut the hard-boiled eggs into fine cubes and dice the tuna. Put eggs and tuna in a bowl, add a pinch of pepper, the capers and the chopped parsley. Blend in mayonnaise. Stuff the tomatoes and serve.

Submitted by: Clara Di Ilio from "Columbus Menu" after the first voyage of Christopher Columbus

 

 

POT ROAST OF BEEF, SERAFINA

Ingredients: This dish is served in the mountain country surrounding Torino, Italy, near the French border. 3 4 lb. piece of beef rump 1 Tbsp. CORN oil 1 Tbsp. butter or margarine 1 lb. carrots, cut into batons 4 onions, quartered 1/4 tsp. garlic powder (or fresh clove pressed garlic) 1 cup dry red wine 2 oz. prepared tomato sauce 2 cups beef stock 1 Bouquet Garni made as follows: (4 whole allspice, 1 bay leaf, 2 peppercorns, 1 sprig parsley; All tied in a gauze square)

Preparation: Trim fat from beef. Place oil and butter in heavy Dutch Oven. Brown beef, well, on all sides. (Do this SLOWLY on very low heat, for the color of the gravy and the flavor of the final dish depends on well-browned meat. This is the SECRET to this dish. Should take almost an hour, and the beef will have a rich brown, almost caramelized appearance) Add garlic powder or fresh garlic while browning. When brown, remove beef to plate. Add carrots and onions, brown well, stirring to prevent burning. Return beef to Dutch Oven. Add wine, tomato sauce and beef stock. Bring to boil. Add Bouquet Garni. Lower heat, simmer, covered, for a total of three hours. This includes the 30 minutes after slicing. Turn beef over after one hour. After 2 1/2 hours of cooking, remove beef to carving board. Slice ACROSS THE GRAIN into thin slices. Remove and discard Bouquet Garni. Strain the gravy and thicken with a bit (2 Tbsp.) of Wondra flour for a smooth, creamy consistency. Return slices to Dutch Oven and simmer an additional 30 minutes. Serve with carrots and onions. Be sure to have a loaf of French or Italian bread available, the gravy is excellent. Serves 6-8. Buon' appetito!

Submitted by: Joan and Al Rossi

 

POTATO FOCCACIA

Ingredients: 1 ¼ LB Klondike rose potatoes (thinly sliced) 1/3 cup black olives 1 medium onion 1/8 teaspoon dried red pepper flakes 3 tablespoons olive oil black pepper to taste ¼ cup chopped fresh parsley 3 tablespoons grated orange peel 2 cloves garlic ½ teaspoon oregano salt to taste

Preparation: Chop olives, and grate orange peel in bowl. Thinly slice potatoes & onions. Finely mince garlic and chop parsley. Mix potatoes, onions, garlic, parsley and oil, red pepper and oregano. Add half of mixture of olives. Add salt & pepper to taste. Preheat oven to 500. Brush 14inch pizza pan with olive oil. Spread potato mixture evenly in pan. Bake about 15 minutes until potatoes are almost tender. Sprinkle remaining olive mixture over potatoes. Bake for 10 minutes until Golden brown. Cut into wedges. Serves 6.

Submitted by: Rose Forestiere

 

 

POTATO SOUP

Ingredients: 21 medium red skinned onion 1 medium carrot 1 stalk celery 6 ripe plum tomatoes (peeled) 1 cup dry white wine Tuscan bread (sliced) 1 ½ lbs of potatoes (peeled & quartered) grated parmesan cheese salt & pepper to taste

Preparation: Slice onion, carrot, celery and tomatoes and sauté in about 6 Tbsp. olive oil. Add cubed potatoes, bring to a boil and add about 6 cups of water, salt, pepper and wine. Simmer for about an hour. Pass through a vegetable mill but leave about half of the potatoes in chunks. Simmer for 20 more minutes. Toast bread slices and put one in the bottom of each bowl. Ladle soup over crouton and dust generously with parmesan cheese.

Submitted by: Gail Cleffi

 

 

QUICK AND EASY MARBELLA SAUCE & PASTA

Ingredients: 2-3 slices bacon 4-5 cloves coarsely chopped garlic ½ small onion peeled & minced pure olive oil 1 12oz can of hunts tomato sauce 2-3 fresh basil leaves spaghetti or bucatini 1-2 Tbsp. unsalted butter freshly grated romano cheese

Preparation: Cut bacon into ½ in pieces. Place small amount of olive oil in pan and add bacon. Heat until bacon sizzles then add garlic, onions and turn heat to high. Pour in tomato sauce and turn heat to low. Add basil and ground pepper, and cook on low 45-60 minutes. Cook past until it is al dente. Drain pasta & return to pot, adding 1-2 Tbsp. of butter. Add grated cheese and some of the sauce. After serving in dishes add remaining sauce and cheese.

Submitted by: Jose Greco

 

QUICK ITALIAN SPINACH PIE

Ingredients: 2 cups cottage cheese 1/3 cup grated parmesan cheese 1 cup shredded mozzarella cheese 4 eggs beaten 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained 1 jar (7oz) roasted red peppers, well drained & chopped

Preparation: Mix all ingredients and pour into a greased 9-inch pie plate. Bake at 350 for 40 minutes or until center is set. Makes 8 servings. Try substituting ½ cup chopped red pepper for roasted red pepper.

Submitted by: Debra Keller

 

RASPBERRY BRUNCHETTA

Ingredients: ½ Inch thick slices of crusty bread - lightly toasted Mascarpone (Cream Cheese) Fresh Raspberries Branded Cherries (drained) Another Sliced Fruit Honey

Preparation: Cool toasted bread a few minutes. Arrange raspberries on top, drizzle lightly with honey, serve immediately. Toppings: Fresh peaches Toasted almonds Fresh dates Sliced bananas w/honey

Submitted by: Anita Bomberger

 

RED ROASTED PEPERS

Ingredients: 6 Red Peppers (uniform in shape, easier to broil) 4 Garlic Cloves (sliced thin) Handful or Fresh Basil Extra Virgin Olive Oil Salt and Pepper to taste

Preparation: Place peppers in pan under hot broiler - turn until blackened and blistered all over (do not over cook). Remove from heat, place in brown bag, when cool remove skin, seeds and stem. Cut peppers into strips, place in bowl with garlic, basil leaves, juice of peppers - salt and pepper - cover with olive oil and marinate at room temperature before serving. Garnish with more basil - serve with thinly sliced rounds of Italian Bread.

Submitted by: Susan Cappiello

 

RENIES BISCOTTI

Ingredients: 6 eggs 2 teaspoon vanilla 1 cup sugar 1 teaspoon lemon extract 1 cup shortening ( ½ Crisco, ½ butter) 1 teaspoon anise seed 4 teaspoon baking powder 3 cups flour ½ teaspoon salt

Preparation: Cream sugar and shortening, add egg one at a time, add flavoring. Sift together dry ingredients. Add dry ingredients to creamed mixture. Mix well. Spoon dough onto cookie sheet making 3 strips - allow about 2 inches between strips. Bake 350 degrees for 12 minutes or till firm. Remove them from the oven slice into about ¾ inch pieces. Rebake at 300 degrees till golden brown - about 15 minutes.

Submitted by: Alice Bove

 

RICOTTA BROWNIES

Ingredients: 1 cup butter 1 cup cocoa 1 ½ cup granulated sugar 1 ½ cup flour 1 cup confectioner's sugar ½ teaspoon baking powder 2 teaspoons vanilla extract ¼ teaspoon salt 4 eggs 1 cup ricotta cheese ¼ cup chocolate syrup

Preparation: Preheat oven to 350 degrees. Grease a 9x13x2 inch baking pan. Melt butter, stir in sugars and vanilla. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa powder, stir until well blended. Add flour, baking powder and slat; beat well. Add ricotta cheese and chocolate syrup. Beat until well blended. Pour batter into prepared pan. Bake 30 to 35 minutes.

Submitted by: Beth Mathews

 

RICOTTA COOKIES

Ingredients: 3 eggs 1 lb. Ricotta cheese 1 ½ cup sugar 4 cups flour ½ lb. margarine 1 ¼ teaspoon baking soda 2 teaspoon vanilla 1 teaspoon salt Icing: 1 box confectioner's sugar 4 tablespoons margarine 2 teaspoon vanilla Milk to make soft, smooth and slightly runny consistency

Preparation: Grease cookie sheet. Bake 350 degrees for about 15 minutes. Cream eggs, sugar, margarine, vanilla and Ricotta. Gradually add flour, baking soda and salt. For icing mix 10 x sugar, margarine, vanilla and milk to make a soft, smooth and slightly runny consistency. Spread on baked cookies, then sprinkle with coconut or crushed nuts.

Submitted by: Porsia Palumbo

 

RICOTTA FILLED CHEESE CAKE

Ingredients: 1 box yellow cake mix ½ cup sugar 2 lbs. Ricotta cheese 1 teaspoon vanilla 4 eggs, beaten

Preparation: Mix cake following directions on box. Pour into a greased 9x13 pan. Mix Ricotta, sugar, eggs and vanilla. Pour Ricotta mixture over UNBAKED cake batter. Bake at 350 degrees until golden brown, about 1 hour.

Submitted by: Sherry Criniti

 

 

RICOTTA PIE

Ingredients: 1 Tub of Part-Skim Ricotta Cheese 1 (small) can of Frozen Orange Juice 1-1/4 Cup of Sugar 1 or 2 Pie Crusts, I use Pre-Made Crust (PET) (maybe 2 crusts) 3-4 Eggs 1 Tsp. of Powdered Sugar 1 Tsp. Vanilla 1 Tsp. Almond Extract 1 Shot Glass of Annisette

Preparation: In a small bowl, beat the eggs, put aside. In large bowl, mix all the other ingredients and fold in eggs and mix again. Pour in pie crust and put on a cookie sheet in oven. Bake at 350° for a least 1-hour (check if done the usual way with a knife). After cooled, sprinkle with powdered sugar. This may make (2) pies

Submitted by: Diane Gennarelli

 

RICOTTA PIE 2

Ingredients: 4 jumbo eggs 2 tablespoon Orange rind ½ cup sugar 2 tablespoon Lemon rind 3 cups Ricotta cheese 1 tablespoon vanilla ¼ cup flour 1/8 teaspoon salt

Preparation: Beat eggs until foamy. Add all other ingredients and mix together. Pour into an unbaked 9 inch pie crust. Bake at 350 degrees for about 50-60 minutes or until light golden brown.

Submitted by: Mary Ann (Pugliese) Spohn

 

ROMAN STYLE ARTICHOKES

Ingredients: 18 to 24 baby artichokes, trimmed to completely edible stage, quartered and placed in water to cover with the juice of one lemon 1 medium onion coarsely chopped 2 cloves garlic minced ¼ cup olive oil ½ cup chicken broth or white wine ½ tsp. dried sweet basil ½ tsp. dried marjoram ½ tsp. salt dash of pepper

Preparation: Drain artichokes well. In a heavy frying pan (not iron) sauté the artichokes and onions in the olive oil until the onions are translucent and artichokes have a little golden brown color. Add the garlic and sauté a few minutes longer. Add the liquid, basil, marjoram, salt and pepper. Cover and bring to a boil over high heat. Reduce to low and simmer gently, covered for 10 to 15 minutes, or until tender and liquid is absorbed. (check liquid during cooking, adding a bit if necessary). Adjust seasonings. Serves 4 to 6 as a side dish. Tossing with corkscrew pasta and adding a bit of grated cheese makes a delicious entrée.

Submitted by: Karen L. Briguglio

 

SAUSAGE AND PEPPERS

Ingredients: 1 lb. Sweet Italian sausage small amount olive oil 1 medium onion minced garlic to taste 1 green pepper 1 red pepper 1 28 oz. can whole tomatoes (cut in half) 1 6 oz. can tomato paste ½ cup red wine 1 tablespoon Italian bread crumbs ½ teaspoon crushed red pepper small amount dried basil 1 teaspoon oregano 1 tablespoon parsley ½ lb. Tavern Ham, Chopped Fine 2 Tomatoes, Chopped 1 Tsp. Garlic powder

Preparation: Cut sausage into 3 to 4 inch pieces, put in saucepan and cover with water. Simmer ½ hour then cut into ¼ inch pieces and add to sauce. Sauce: sauté in oil, sliced onion, garlic and thinly sliced red and green peppers until soft. Add tomatoes, wine and spices. Bring to a boil and then simmer for 45 minutes. If it gets too thick, add either more wine or some water.

Submitted by: Barbara S. Garry

 

SAUSAGE POTATOES W/STEAMED BROCOLI ON THE SIDE

Ingredients: 1 Lb. of Sweet or Hot Italian Sausage 4-5 Lg. Peeled Potatoes, cut into slices 1 or 2 Lg. Onion (5) cut into quarters Garlic Powder Salt & Pepper (optional) Olive Oil Dried or Fresh Basil

Preparation: Oil bottom of aluminum or large glass pan. Spread sliced potatoes in pan and lay cut-up sausage on top with quarter onions. Sprinkle with garlic powder and basil and bake at 350° for at least an hour and ¼. Check potatoes for tenderness - stir occasionally while baking. Broccoli: Trim fresh Broccoli (about 2 heads) and soak in salted water ½-1° to clean. Rinse and put heads in steamer, top with 2 tablespoons or so of olive oil, garlic salt or powder, steam until tender, about 25 minutes. Serve with Lemon or Butter. Serves 4

Submitted by: Diane Gennarelli

 

SAUTED ESCAROLE

Ingredients: ***** replace this example with your recipe***** ½ lb. Cooked Salami, Chopped Fine ½ lb. Provolone Cheese, Chopped Fine 1 Vidalia or Red Onion, Chopped Fine 1 Tbsp. Oregano ½ lb. Tavern Ham, Chopped Fine 2 Tomatoes, Chopped 1 Tsp. Garlic powder

Preparation: ***** replace with preparation istructions***** Salt and Pepper to Taste Mix all the ingredients with 2 Tbsp. mayonnaise and 2 Tbsp. olive oil. Serve with cut up French bread.

Submitted by: Sherry Criniti

 

SICILIAN VEGETABLE SOUP

Ingredients: 4 qt. chicken stock 6 oz pasta 1 medium potato, cubed 4 oz parmesan cheese, grated 4 medium zucchini, diced salt to taste 4 medium tomatoes, peeled, seeded, and diced white pepper to taste 1 medium onion, minced 2 stalks celery, diced

Preparation: Place stock and potato in pot and bring to a boil. Turn down heat and simmer 15 minutes. Meanwhile, sauté onion in olive oil until softened. Add to soup along with celery. Simmer 20 minutes more then add zucchini and tomato and simmer 20 minute more. Add pasta and cook about 6 minutes or until pasta is al dente. Ladle into bowls and sprinkle with parmesan cheese. Season with salt and pepper.

Submitted by: Paul Lombardo

 

 

SNOWBALLS

Ingredients: 1 cup sweet butter 2 teaspoon vanilla ¼ cup sugar 2 cups flour ½ teaspoon sale 2 cups finely chopped walnuts Powdered sugar

Preparation: Cream butter, sugar, salt and vanilla. Add flour and nuts. Shape into balls. Bake at 325 degrees or 25 minutes. Cools for 5 minutes. Roll in powdered sugar.

Submitted by: Lucy Toriello, originated with her Aunt Helen Damiano

 

SPAGHETTI CON CARBONARA

Ingredients: 1 garlic clove, unpeeled 2 Tbsp. olive oil 1 lb. bacon-diced 1" 2 eggs beaten ¾ cup Parmigiano Reggiano grated cheese 1 lb. spaghetti

Preparation: Lightly brown bacon with garlic(skin on)crush garlic so the skin splits and the flavor of the garlic escaped. In a Separate bowl, beat together eggs and grated cheese thoroughly. Season with pepper. The bacon will furnish Enough salt. Discard garlic. Cook spaghetti until al dente. Drain and return to pot. Pour the beaten eggs, grated cheese mixture and bacon with drippings over the spaghetti. Serve with extra grated cheese.

Submitted by: Susan Mauriello

 

 

SPAGHETTI WITH CLAM SAUCE

Ingredients: 4 Tbsp. Butter ½ Cup Olive Oil 2 Medium Onions (chopped) 1 Tsp. Basil Flakes 1 Bunch Parsley (chopped) 3 7 oz. Cans Minced Clams and Juice Salt and Pepper ½ Cup Grated Parmesan Cheese 1 lb. Spaghetti

Preparation: Put butter and oil in pan with onions. Cook slowly for 20 minutes. Onions should be cooked until transparent but not brown. Add the basil and cook 5 minutes. Add the minced parsley, cook 10 minutes more. Add claims and the liquid and cook 5 more minutes. Add salt and pepper to taste, add Parmesan cheese. Cook Spaghetti al dente about 8 minutes, pour sauce into cooked spaghetti and mix. Sprinkle with cheese. Serves 4 to 6

Submitted by: Adelia Penetti

 

STRACCIATELLA

Ingredients: 2 Qt. Chicken broth, bring to a boil 4 Tbsp. cream of wheat 3 eggs 3 Tbsp. parmigiano cheese, grated (not romano)

Preparation: With a fork beat together the eggs, cream of wheat and Parmigiano cheese. With a wooden spoon slowly pour the mixture into the boiling chicken broth while stirring constantly. Let soup cook for about 2-3 minuets, then serve.

Submitted by: Nella Seward

 

SUMMER MINESTRONE

Ingredients: 3 Tbsp. olive oil ¼ cup shredded fresh basil 1 large onion, finely chopped 2/3 cup parmesan cheese 1 Tbsp. sun-dried tomato paste salt & freshly ground pepper 1 lb. ripe Italian plum tomatoes peeled & finely chopped 5 cups chicken stock or water 8 oz green zucchini chopped 8 oz yellow squash chopped 3 new potatoes, diced 2 garlic cloves, crushed

Preparation: Heat oil in large saucepan and add onions. Cook gently for about 5 minutes. Add sun-dried tomato paste, chopped tomatoes, zucchini, squash, diced potatoes & garliCup Mix & cook gently for about 10 minutes uncovered. Pour in stock and bring to boil. Lower heat, half cover pan & simmer about 15 minutes or until vegetables are tender. Remove from heat and stir in basil and ½ of cheese. Serve hot sprinkling with remaining cheese.

Submitted by: Susan Cappiello

 

TARELLI

Ingredients: 6 cups flour 1 tablespoon Orange extract 1 ½ cups sugar 1 tablespoon vanilla 2 cups warm milk 6 tablespoons baking powder 2 eggs Anise seed 1 cup oil

Preparation: Mix flour, sugar and baking powder. Gradually add remaining ingredients. Mix well. Dough will be stiff. Tear off a piece of dough about the size of a walnut and shape it into a four inch strip, rolling between your hands. Then form dough into a circle and gently press ends together. Brush with egg white and bake at 350 degrees until golden brown. Biscuits will be hard. These are great for dipping in coffee.

Submitted by: Sherry Criniti

 

TIRAMISU

Ingredients: 6 cups espresso 5 egg yolks 5 tablespoons Straga, optional 1 pint heavy cream 1 tablespoon sugar 1 tablespoon sugar 1 lb. Mascarpone cheese 40 Savoiardi (Italian Lady Fingers) ½ cup sugar Cocoa

Preparation: Mix espresso, Straga and 1 tablespoon sugar and set aside. Mix Mascarpone cheese, ½ cup sugar and egg yolks, set aside. Beat heavy cream and 1 tablespoon sugar until thick. Roll lady fingers in espresso and layer into a 9x12 casserole dish. (Do not soak lady fingers, just dip in espresso quickly, roll over and place in casserole dish. Spread ½ of cheese mixture over lady fingers Spread heavy cream mixture over cheese mixture. Repeat layers: lady fingers, cheese mixture and heavy cream, ending with heavy cream mixture. Sprinkle cocoa on top. Refrigerate and serve.

Submitted by: Sherry Criniti

 

TIRAMISU DESSERT RECIPE

Ingredients: 3 large eggs, separated 8 ounces Belgiosa Mascarpone cheese ½ cup sugar 1/8 cup cocoa 1 cup espresso 20 lady singers (toasted) 2 tablespoon Cognac or Brandy

Preparation: Combine egg yolks, 1 tablespoon espresso, sugar and Cognac into a large blow. Beat 2-3 minutes. Add Mascarpone and beat 3-5 minutes until smooth. In another bowl, combine the egg whites and a pinch of sugar. Beat until stiff peaks form. Gently fold into Mascarpone mixture. Dip one side of each lady finger into remaining espresso and layer over bottom and sides of serving dish. Spread ½ Mascarpone mixture and sprinkle with cocoa. Layer lady fingers and finish with a Mascarpone mixture and cocoa. Refrigerate at least one hour before serving.

Submitted by: Rose Forestiere

 

TIRAMISU TOFFEE TORTE

Ingredients: Cake: 1 package white cake mix 1 cup strong brewed coffee, room temperature 4 egg whites 4 Heath candy bars (1/4 ounces each), chopped Frosting: 2/3 cup sugar 2 teaspoons vanilla 1/3 cup chocolate syrup 4 ounces cream cheese, softened 2 cups whipping cream 6 tablespoons strong brewed coffee, room temperature 1 Heath candy bar (1.4 ounces), chopped

Preparation: Line two greased 9 inch round cake pans with waxed paper and grease the paper; set aside. In a mixing bowl beat the cake mix, coffee and egg whites on low speed until moistened. Beat on high for 2 minutes. Fold in chopped candy bars. Pour into prepared pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center come out clean. Cool for 10 minutes before removing from pans to wire racks. When cool, split each cake into two horizontal layers. For frosting, in a chilled mixing bowl, beat the cream cheese and sugar until smooth. Beat in the chocolate syrup and vanilla. Add the whipping cream. Beat on high speed until light and fluffy, about 5 minutes. Place one cake layer on a serving plate; drizzle with 2 tablespoons of coffee. Spread with ¾ cup frosting. Repeat twice. Top with fourth cake layer. Frost top and side of cake with remaining frosting. Refrigerate overnight. Garnish with chopped candy bar. Store in refrigerator.

 

 

TOM'S PIE

Ingredients: ***** replace this example with your recipe***** ½ lb. Cooked Salami, Chopped Fine ½ lb. Provolone Cheese, Chopped Fine 1 Vidalia or Red Onion, Chopped Fine 1 Tbsp. Oregano ½ lb. Tavern Ham, Chopped Fine 2 Tomatoes, Chopped 1 Tsp. Garlic powder

Preparation: ***** replace with preparation istructions***** Salt and Pepper to Taste Mix all the ingredients with 2 Tbsp. mayonnaise and 2 Tbsp. olive oil. Serve with cut up French bread.

Submitted by: Tom

 

TORTA RUSTICA

Ingredients: Tart crust: 1 ½ cup flour ½ teaspoon salt 10 tablespoons chilled unsalted butter, in pieces 2 tablespoons ice water, more if needed 1 egg yolk Filling: 1 eggplant (small) diced 8 plum tomatoes, halved lengthwise salt & pepper chopped garlic cloves basil, preferably fresh 8 oz. goat cheese, such as chevre ½ lb. Tavern Ham, Chopped Fine 2 Tomatoes, Chopped 1 Tsp. Garlic powder

Preparation: Crust: Mix flour & salt in a bowl. Cut in the butter with a pastry blender until mixture resembles small peas. Whisk egg yolk and blend in 2 teaspoons water; add to flour mixture until the pastry hold together into a ball. Wrap ball in plastic and put into fridge about ½ hour before attempting to roll out. Fit it into tart pan. Filling: Drain eggplant in a colander. Salt it to draw out moisture. After ½ hour or so wrap in a towel to absorb as much as possible. Sauté eggplant and garlic in olive oil. Spread mixture over tart crust in tart pan with removable bottom. (Mine is 4 inches by 13 inches and is from William-Sonoma). Place sliced tomatoes over eggplant and goat cheese over all. Sprinkle with salt, pepper, and fresh chopped basil. Bake until crust is golden, about 1 hr. Transfer to a wire rack & cool. Serve warm or at room temperature.

Submitted by: Janice Martino Longer

 

TORTELLINI SOUP

Ingredients: 1 Tbsp. olive oil 3 cloves garlic, minced ½ tsp. basil 30 oz chicken stock 8 oz cheese tortellini ¼ cup grated parmesan cheese 1 14oz can stewed tomatoes, chopped 8 oz fresh spinach

Preparation: Sauté garlic in oil 2 minutes. Stir in chicken stock. Bring to boil, add tortellini. Bring to boil again. Turn down to simmer until the tortellini float. Add parmesan cheese. Salt and pepper to taste. Add tomatoes and torn spinach. Simmer to blend, about 5 minutes. Serves 4-6

Submitted by: Linda Gossman

 

 

TRI-COLORED PASTA SALAD

Ingredients: ½ to 1 lb. Tri-colored rotini pasta cheese (any type you like) cubed 1 jar marinated mushrooms feta cheese 1 jar marinated artichoke hearts 1 red pepper 1 can pitted olives 1 green pepper Vidalia onion dressing anything else you would like to add

Preparation: Cook the pasta (don't overcook). Cut & cube the cheese, cut mushrooms, artichoke hearts, olives and peppers. Place these ingredients in a bowl. Cool the pasta & mix all ingredients together. Add the Vidalia onion dressing to coat the pasta salad (or as much as you prefer). Refrigerate until served. Mix feta cheese in the salad before serving.

Submitted by: Elizabeth Madonna

 

TUNA SALAD WITH BEANS & RED ONION

Ingredients: 7 oz. tuna fish 1 lb. Cooked cannelloni beans 2 medium red skinned onions sliced extra virgin olive oil salt & pepper to taste

Preparation: Flake drained tuna fish and place in a medium sized mixing bowl. Add sliced onions and cold, well drained beans. Season with olive oil, salt and freshly ground pepper.

Submitted by: Gail Cleffi

 

 

VANILLA CREAM (Crema Alla Vaniglia)

Ingredients: 2 tablespoons cornstarch 3 eggs, beaten 2 cups milk 1 inch cinnamon stick ½ cup sugar 1 teaspoon vanilla

Preparation: Blend cornstarch with milk in saucepan. Add sugar and eggs. Beat with rotary beater. Add cinnamon stick. Cook over low heat flame about 10 minutes, stirring constantly or until mixture comes to a boil. Remove form fire. Remove cinnamon stick. Add vanilla. Beat briskly. Cool. Serves 4 to 6 RECIPE NOTES: Chill in mold or sherbet glasses. Serve plain or with berries, chocolate syrup or whipped cream. Makes excellent filling for tarts or cakes. Will fill 8 to 10 tarts or fill and ice one 12 inch layer cake.

Submitted by: Vonnie Pisani

 

WINE BISCUITS

Ingredients: 1 Cup Oil 1 Cup Red Wine 4 Tbsp. Sugar 2 Tsp Baking Powder

Preparation: Add enough flour to make a soft dough. Knead, form into ropes about 1-2" thick - cut into small piece or make round twists. Bake 375º for 20 minutes

 

YELLOW WAX BEANS IN TOMATO SAUCE

Ingredients: 1 Tbsp. olive oil 1 clove garlic minced 3 medium size ripe tomatoes (about 1lb. Peeled, cored, seeded, chopped) 1 lb. Yellow wax beans, trimmed 2 Tbsp. chopped fresh basil or 1 tsp. Dried basil crumbled ¼ tsp. black pepper 3 Tbsp. water

Preparation: In a 12 inch skillet heat the olive oil over low heat for 1 minute; add the garlic, wax beans, water, and pepper. Cook covered for 15 minutes shaking pan occasionally. Add tomatoes, basil and cook, covered for 10 minutes. Serves 4.

Submitted by: Izora W. Bowermaster

 

ZEPPOLI

Ingredients: 6 cups flour 1 teaspoon vanilla 2 eggs, beaten 3 tablespoons Ricotta cheese 1 teaspoon salt 2 to 3 cups warm water (115 degrees) 7 teaspoons baking powder

Preparation: In a large mixing bowl, mix the first 6 ingredients, making a well in the center. Add water a little at a time, mixing well after each addition. Batter should be soft and loose, but not watery. In a large heavy and deep frying pot, heat Crisco oil (about 1 quart) to 375 degrees. Drop by the tablespoon into the hot oil. Cook the zeppoli until golden brown. Place on paper towels. Sprinkle with confectioners sugar.

Submitted by: Mary Ann (Pugliese) Spohn

 

ZUCCHINI OMELET WITH CROUTONS

Ingredients: ½ tsp. olive oil 1 garlic clove(lightly crushed) 1 slice bread(cubed) 2 large eggs(lightly beaten) ½ cup zucchini(shredded) 1 tsp. parmesan cheese(grated) salt, pepper 2 tsp. water

Preparation: On one skillet put oil, garlic and bread; cook, stirring constantly until bread is gold brown. Combine eggs, zucchini, Cheese, salt, pepper and the water. Pour into another skillet, cover and cook. Turn the omelet over with a spatula, Cook 1 min. Bread goes on top.

Submitted by: Gloria Cappiello

 

ZUPPA DI BACCALA

Ingredients: 2-3 lb. salt cod fish (or frozen) ½ cup olive oil 1 onion diced 2 cloves of garlic diced 1 bay leaf ¼ tsp. thyme 1 can crushed tomatoes 2 sprigs of celery, diced 4 sprigs of fresh parsley, chopped 1 carrot, diced ½ green pepper, diced 1 cup white wine black pepper dash Cheyenne pepper 4 potatoes, diced small 4-5 cups hot water or (use ½ chicken stock & water)

Preparation: Put the oil in large pot and sauté onions, pepper, celery, garlic & carrot for 10 minutes. Add tomatoes, wine, parsley, Bay leaf & thyme and pepper to taste. Add water/chicken stock and cook until potatoes are tender. Add the fish, cook for about 20 minutes until the fish is tender. If the broth gets thick just add more liquid. (serves 6 people) Serve with toasted Italian bread. If you use the dry salt cod you have to soak it for a couple of days and change the water.

Submitted by: Jennie E. DiCola

 

ZUPPA INGLESE

Ingredients: ½ cup sugar ½ cup light rum ¼ cup flour ½ teaspoon vanilla ¼ teaspoon salt 2 tablespoon Crème de Cocoa 2 cups scalded milk 2 sponge layers (purchased or home made) 4 egg yolks 1 cup heavy cream 2 tablespoons candied fruit, chopped fine

Preparation: Mix sugar, flour and salt in top of a double boiler. Add milk gradually stirring. Cook stirring over boiling water until thickened. Beat egg yolks until blended. Gradually add part of the milk mixture to the yolks while stirring. Return to hot mixture and cook over simmering water, stirring constantly. Cool and chill. Divide mixture into 3 parts. Add 1 tablespoon rum to 1 part, the vanilla to the second part, and the Crème de Cocoa to the third. Split cake layers to make 4 layers and place on serving plate. Sprinkle ¼ of remaining rum mixture and spread with one of the three custard mixtures. Repeat with second and third layers. Cover with fourth layer and sprinkle with remaining rum. Chill overnight in the refrigerator. To serve, spread whipped cream over top and sides of cake. Sprinkle top with candied fruit.

Il Duomo, Cattedrale di Santa Maria del Fiore, Florence Italy
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