SOME ITALIAN RECIPES

  1. Malanzane Alla Parmigiana
  2. Insalta Caprese
  3. Biscotti Di Prato (Little Almond Cookies)
  4. Bruschetta With Three Toppings
  5. Pollo Cremato Con Piselli (Creamed Chicken)
  6. Classic Spiede
  7. Ottawa's Best Bruschetta
  8. Fougasse With Rosemary (Italian)
  9. Caponatina Di Melanzane In Agrodolce
  10. Crostini Di Polenta Ai Funghi
  11. Minestrone Genovese (Vegetable Soup W/Pesto)

    
    
    -Begin Recipe Export- QBook version 1.00.14 Title: Malanzane Alla Parmigiana Keywords: Vegetables, Eggplant, Cheese, Italian MELANZANE ALLA PARMIGIANA (EGGPLANT PARMESAN) ============================================= [Servings: 4-6] Just tried this out last night and people loved it. INGREDIENTS: 2 medium eggplants EGG BATTER: Beat 2 eggs, 2 c. half-and-half, 10 tbsp. white flour, X salt/pepper to taste X Vegetable oil X Butter 2 c. White Sauce (see below) 2 c. Tomato Sauce (see below) 1 c. Parmesan cheese (more or less depending on taste; recommend X Reggiano parmesan) X Salt & Black Pepper to taste X Pinch Fresh Oregano, finely chopped X Tabasco Sauce (opt.) METHOD: 1. Slice eggplant into 1/4 thick slices if using long eggplant, otherwise into small cubes. 2. Add eggplant to egg batter and soak for at least 5 minutes. 3. Cover bottom of skillet in vegetable oil to a depth of 1/4 inch, and turn range to high heat. 4. Remove eggplant from egg batter, letting excess batter drain back into bowl. 5. Fry eggplant until pieces are golden and crispy (don't be afraid to burn slightly - some people llike the flavour) 6. Drain eggplant on a paper towel. 7. Butter the bottom of a casserole dish, then layer as follows: 1/3 of the white sauce, 1/3 of the tomato sauce, half the eggplant, 1/3 of the cheese. Repeat, ending with white sauce, tomato sauce, and cheese on top. 8. Sprinkle salt, pepper, and oregano on top. Add tabasco if desired. 9. Bake at 350F for 20 minutes until bubbly and golden. 10. Let cool uncovered for 5 minutes, then serve. (You may want to add a dollop of yogourt topped with fresh oregano or bay leaves for presentation.) SALSA BIANCA: (White Sauce) [Makes about 2 cups] INGREDIENTS: 2 tbsp. butter 2 tbsp. flour 1 1/4 c. milk 1 1/4 c. half-and-half X salt, white pepper, and nutmeg METHOD: 1. Melt butter in a saucepan on med. heat. 2. Add flour and simmer on low heat for 2-3 min., whisking constantly. 3. Add milk and half-and-half and simmer on low heat, whisking frequently until sauce thickens (I used a hand blender). 4. Season with salt, pepper, and nutmeg to taste. 5. Allow it to cool before using. SALSA DI POMODORO: (Tomato Sauce) [Makes about 6 cups (also makes a great pasta sauce)] INGREDIENTS: 1 tbsp. olive oil 1 tbsp. butter 1 large onion, finely chopped 1 medium carrot, finely chopped 1 stalk celery, finely chopped 2-28 oz. cans peeled Italian tomatoes, finely chopped, and their liquid 2 tbsp. tomato paste * 4 cloves garlic, minced (or more) 1 bayleaf 2 tsp. fresh oregano 1/2 tsp. fresh basil 1 whole clove, crushed 1 tbsp. sugar 1/2 c. dry red wine X salt & pepper to taste METHOD: 1. Saute onion in oil and butter in a large pot on med. heat until onion is transparent. 2. Add carrot and celery and saute on med. heat for about 5 minutes. 3. Add tomatoes, tomato paste, garlic, bayleaf, oregano, basil, cloves, sugar, and wine, and bring to a boil on high heat. 4. Simmer, uncovered, on LOW heat for at least 1 hour. 5. Season with salt and pepper. 6. (Next step is optional, depending on preference) Strain sauce through a fine sieve. 7. Sauce should be rich and thick. If it is too thin, continue to simmer on low heat. 8. When sauce has reached desired consistency, remove from heat. Allow sauce to cool, uncovered, for at least 4 hours at room temperature. As you can see there is plenty of room for creativity in this recipe depending on your taste. I am NOT the original creator of this recipe, but please send comments, as they will be passed on. From: mjraval@unixg.ubc.ca (Manoj Raval) -End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)
    -Begin Recipe Export- QBook version 1.00.14 Title: Insalta Caprese Keywords: Side dish, Cheese, Mozarella, Italian INSALTA CAPRESE =============== This super-simple Italian classic is a treat with garden-fresh tomatoes. For the best results, use the best quality ingredients. INGREDIENTS: 12 oz Mozarella, Boccncini or Fior Di Latte; thinly sliced 12 ea Basil Leaves 1 lb Ripe Tomatoes; cored; thinly sliced 1/3 c Extra Virgin Olive Oil X Salt and Freshly Ground Pepper DIRECTIONS: 1. On platter or individual serving plates, alternate cheese slices, basil leaves and tomato slices. Season with salt and pepper to taste and drizzle oil on top. Cover and let stand at least 30 minutes before serving. Serves 4 to 6. From An Article: Say Cheese Please for Dinner in Sun Tested Recipes in Toronto Star 16 August, 1995. Transcribed By: S. Lefkowitz -End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)
    -Begin Recipe Export- QBook version 1.00.14 Title: Biscotti Di Prato (Little Almond Cookies) Keywords: Dessert, Cookie, Italian Yield: 1 servings 2 oz Almonds, blanched 6 oz Almonds, unblanched 4 c Unbleached all-purpose -flour 1 3/4 c Granulated sugar 3 Extra-large eggs -pinch salt -pinch ground saffron 1 ts (scant) baking soda 1 Extra-large egg white Preheat the oven to 375F. Place both the blanched and unblanched almonds on a cookie sheet and toast in the preheated oven for 15 minutes, until golden brown. Grind 4 ounces of mixed blanched and unblanched almonds very fine, then cut the remaining toasted almonds into two or three pieces each. Place the flour on a pasta board in a mound and make a well in the center. Put the sugar and eggs in the well. Mix the sugar and eggs together well, then add the salt, saffron, and baking soda. Mix thoroughly and when all the ingredients in the well are well integrated, incorporate the flour little by little, until all but about 2 tablespoons is incorporated. Set the leftover flour aside. Knead the dough for 10 to 15 minutes, then add the very finely ground almonds and the almond pieces. Knead for 2 to 3 minutes more, incorporating the remaining flour. Divide the dough into 8 pieces. With your hands, shape each piece into a long, thin roll about 3/4 inch in diameter, then place, widely apart on a buttered and floured cookie sheet. Beat the egg white slightly in a small bowl and lightly coat the tops of the 8 rolls with it, using a pastry brush, then put the baking sheet into the preheated oven for 18 to 20 minutes. Remove the rolls from the oven (they will expand in size sideways) and cut them with a long slicing knife at a 45-degree angle every 3/4 inch to get the shape required for this type of little cookie, or biscotti. Place the biscotti back in the oven, this time at 275F, for 35 to 45 minutes. They will be very dry. NOTE: These cookies are much better eaten after 2 or 3 days, when they have softened a little; keep them in a paper bag. If you wish to keep them indefinitely, transfer after a week to a jar or can. Serves 8 to 10. [ The Fine Art of Italian Cooking; Giuliano Bugialli; 1989 ] Posted by Fred Peters. -End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)
    -Begin Recipe Export- QBook version 1.00.14 Title: Bruschetta With Three Toppings Keywords: Breads, Italian, Garlic Yield: 24 servings 24 Italian bread slices -------------------HILLS OF ROME TOPPING------------------------ 3 T Olive oil 1 qt Onion; coarsely chopped 4 Garlic clove; minced 1 tb Rosemary, dried; crushed 2 c Mozzarella; shredded 1 c Asiago; grated 1 1/2 T Pepper, black -----------------------PESTO TOPPING---------------------------- 1 qt Basil, fresh; washed & dried 2 c Parsley, fresh; washed/dried 4 Garlic clove 1/4 c Pine nuts; toasted 1 c Asiago; grated 1 c Olive oil -----------------------TUSCAN TOPPING---------------------------- 1 c Dried tomatoes in oil, -drained, chopped 1/2 c Toasted pine nuts, coarsley -chopped 1/2 c Scallions; minced 3 oz Asiago; grated 8 oz Provolone; shredded METHOD: Spread 1-2 Tbsp of desired topping (recipes follow) on each slice of bread. Bake bread until golden brown and heated through. Conventional oven 400 F, 6-8 minutes; Convection oven, 350F, 5-7 minutes. Serve immediately. HILLS OF ROME: In large skillet, heat oil, add onions, and saut# 5 minutes. Add garlic and continue saut#ing an additional 8 minutes, or until caramelized, stirring often. Stir in rosemary and cook 1 minute. Remove from heat, cool completely. Spread 1 Tbsp. onion mixture over each piece of bread. Top with 2 Tbsp. of a mixture of: Mozzarella, Asiago and pepper. PESTO: In bowl of food processor, combine basil, parsley, garlic and pine nuts. Process until smooth. Add Asiago and process 30 seconds. Slowly add the oil while the motor is running. TUSCAN: Mix tomatoes, nuts, scallions, Asiago and Provolone. Use 1 1/2 - 2 Tbsp. topping to sprinkle over top of bread. Source: Cheers magazine, May/June, 1993 per Kathy Pitts -End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)
    -Begin Recipe Export- QBook version 1.00.14 Title: Pollo Cremato Con Piselli/Creamed Chicken W/Spring Peas Keywords: Main Dish, Chicken, Peas, Italian POLLO CREMATO CON PISELLI/CREAMED CHICKEN WITH SPRING PEAS ========================================================== Serves 4 (Recipe of the Month for March 1996) 1 whole stewing chicken, washed (liver removed) 1 medium carrot, peeled and sliced 2 celery stalks, sliced 1 small leek, sliced 1 bay leaf 2 small onions, peeled and sliced 3 parsley stems 3 sprigs fresh thyme 12 cups (3 L) cold water X Creamed Pea Sauce 3 tbsp (45ml) butter 2 medium leeks, white part only, thinly sliced 2 tbsp (30 ml) flour 2 cups (500 ml) chicken stock X salt X freshly ground black pepper 1 cup (250 ml) whipping cream 1 cup (250 ml) fresh or frozen green peas 1 tbsp (15 ml) finely chopped fresh parsley In a stock pot, combine all the ingredients except the chicken and sauce and bring to a boil over high heat. Reduce to a simmer, then add the whole chicken. Simmer uncovered for approximately 30 minutes. Remove the chicken from the pot. When it is cool enough to handle, discard the skin, remove the meat from the bones, cut into small slices and refrigerate. Return the bones and re- maining scraps of meat to the stock pot and continue to simmer uncovered for approximately 1 hour. Remove from the heat, strain the stock through a sieve lined with a fine linen or muslin cloth and cool in a bowl over ice water. Skim the fat from the stock. NOTE: Leftover stock can be frozen in ice cube trays for up to several weeks or can be used for other recipes. To make the cream sauce, melt the butter in a large saucepan over medium heat. Add the leeks, cover and cook for approximately 5 minutes, stirring, occasionally. Reduce the heat and stir in the flour. Add 2 cups / 500 ml of the chicken stock to the pan, season with salt and pepper to taste and cook for approximately 10-12 minutes, stirring occasionally. Add the cream to the pan and continue cooking for 5 more minutes until the sauce starts to thicken. Add the peas and the chicken slices and simmer for approximately 2 minutes. Arrange the chicken slices on warm plates and spoon the sauce over. Sprinkle with fresh parsley. Best served with steamed rice. SUGGESTED WINE FOR THIS MONTHS RECIPE: Pomino Blanco 1994 Frescobaldi - fresh apple aroma's and flavours are delicate and crisp. Perfect to sip while cooking and as a palate cleanser while enjoying the dish you just prepared. From Umberto Menghi's cookbook "Umberto's Kitchen - The Flavours of Tuscany". From: jwhipple@helix.net (John Whipple at Helix) -End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)
    -Begin Recipe Export- QBook version 1.00.14 Title: Classic Spiede Keywords: Sauces, Alcohol, Italian CLASSIC SPIEDE ============== Someone requested a "Spiede" sauce and I think this is what you want. It's an old Italian classic. 2 Tbsp. butter 2 cloves garlic, crushed 1/2 Cup brandy X dash worcestershire sauce 1 Tbsp. Dijon type mustard 1/4 cup anchovy butter (see following) 1/2 Lemon (juice o) Melt the butter in a saucepan. Add the garlic, cook until golden and the flavour is released. Add the brandy and Worcestershire and reduce to 1/2 quantity. Remove from the heat and whip in the mustard, anchovy butter and lemon juice. Season with salt and pepper if desired. ANCHOVY BUTTER: Cream 1 cup sweet butter (unsalted butter) with 3 Tbsps. mashed anchovy filets. If salt preserved anchovies are used (as opposed to oil packed) wash them free of salt before chopping. There is also a dish called speidini which consists of skewers of alternating bread cubes and cheese cubes ( or other combinations, speidini means "skewer") which is fried or broiled to form a solid mass of bread and cheese. It is served with a sauce of melted butter and anchovies. PS: The sauce is great on broiled shrimp! From: aubin@gate.net (Christina A. Aubin) -End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)
    -Begin Recipe Export- QBook version 1.00.14 Title: Ottawa's Best Bruschetta Keywords: Breads, Italian, Bruschetttas OTTAWA'S BEST BRUSCHETTA ======================== There is an Italian restaurant in Little Italy here in Ottawa that makes the best bruschetta. I had been trying to figure out what the difference was between theirs and the mine, and came to the conclusion that it came down to garlic butter. In any case, here's version of their bruschetta. It's delicious now that summer tomatoes and fresh basil are around! Bruschetta X garlic X butter X tomatoes X fresh basil X fresh oregano X salt and pepper X olive oil X lemon juice or apple cider vinegar (optional) X Parmesan cheese (optional) X fresh French or Italian white bread 1. Crush garlic and mix with enough butter to butter each slice of bread. 2. Chop tomatoes. Combine tomatoes, a drizzle with olive oil, a small splash of vinegar or lemon juice, chopped basil and oregano, and salt and pepper. Set aside (if you have time, let it marinate for 10 minutes). 3. Cut bread and toast. 4. Preheat oven to 350F. Spread the garlic butter on the toast. Pile on the tomato mixture and sprinkle with cheese. 5. Pop bruschetta in the oven and leave in 'til heated through and cheese melts. From: ad353@FreeNet.Carleton.CA (Kathryn Camfield) -End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)
    -Begin Recipe Export- QBook version 1.00.14 Title: Fougasse With Rosemary (Italian) Keywords: Breads, Rosemary, Italian, Fougasse FOUGASSE WITH ROSEMARY (ITALIAN) ================================ This is a type of flat bread so I've been told. My best friend had it at a dinner party a couple of weeks ago, and she raved about it. The hostess very kindly gave her the recipe...... 1 once active dry yeast (2 envelopes) 1 1/3 cup lukewarm water 1/4 cups olive oil 5 1/4 cups flour 1/3 cup finely chopped fresh herbs (rosemary, sage or parsley) 1 tsp salt 1 cup olive oil (1/4 + 1/2 in mixture and 1/2 cup for bowl and after baking) 1 tblsp coarse sale (Kosher) Dissolve yeart in 1/2 cup warm water. Let stand 10 minutes. Add olive oil, flour, herbs and sale to make a soft dough. Knead with dough hook for 5 minutes til smooth and elastic, adding a little more flour to keep from sticking. Oil the same bowl without washing and turn the dough several times to coat it -- let rise til double -- 1 1/2 to 2 hours. Punch down dough -- divide in 2 pieces, shape into balls -- and return to bowl -- cover with olive oil -- let rise 20 to 30 minutes or until light. Preheat oven to 400 degrees. Flatten each ball by hand unto a baking sheet to form large circles 1/2" thick. Make 4 or 5 parallel slashes on each circle with a sharp knife to form tree branches -- use your fingers to spread apart -- sprinkle with coarse salt. Bake 20 minutes or until golden brown. Brush with oil again after baking. From: BARBARA O'KEEFE -End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)
    -Begin Recipe Export- QBook version 1.00.14 Title: Caponatina Di Melanzane In Agrodolce Keywords: Vegetables, Eggplant, Italian CAPONATINA DI MELANZANE IN AGRODOLCE ==================================== (Medley of Sweet and Sour Eggplant) 1/3 cup golden raisins 2 medium sized eggplants salt the best olive oil 1 onion, thinly sliced 3 inner, white celery ribs, diced 3 cups drained, canned Italian plum tomatoes 1/2 cup kalamata olives, pitted and sliced 1/4 cup capers 1/4 cup pignoli (pine nuts) 2 T sugar 2 T red wine vinegar freshly milled black pepper 1) Soak the raisins in warm water for 30 mins. Drain and pat dry. 2) Wash the eggplants and cut into 1" cubes. Put the cubes in a colander, sprinkle with salt, and let stand for 1 hour to drain. Rinse quickly and pat dry. 3) Pour 1/2" olive oil in a skillet. When it's hot, add the eggplant cubes without crowding them. Fry to a nice golden brown. Remove with a slotted spoon and continue untill all the eggplant is done. 4) Discard all but a slight bit of the oil. Add the onion and celery and saute over medium heat until the onion is a pale yellow. 5) Press the tomatoes through a food mill or strainer to remove the seeds. Add the tomatoes, eggplant, olives, capers, pine nuts, raisins, vinegar, suger, and liberal amounts of milled black pepper. Bring to a boil, reduce heat, cook uncovered for 15 mins. 6) Let caponatina cool to room temperature before serving. Serve with bruschetta as an appetizer. From: eesnyder@uiuc.edu -End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)
    -Begin Recipe Export- QBook version 1.00.14 Title: Crostini Di Polenta Ai Funghi (Polenta Crostini & Mush.) Keywords: Appetizers, Italian, Side dish, Vegetarian Yield: 8 servings 1 oz Dried porcini mushrooms 4 tb Olive oil 1 lg Red onion, finely minced 1 lb Fresh brown mushrooms, -- cleaned & sliced 3 sm Ripe plum tomatoes, chopped 1 tb Parsley Salt & pepper -----------POLENTA-------------------------- 6 c Water 2 1/2 ts Salt 2 c Cornmeal, finely ground Olive oil Soak the porcini mushrooms in warm water to cover for at least 45 minutes. Carefully remove from liquid & rinse well under cold water. Chop roughly & pat dry. Heat olive oil in a heavy saute pot & saute onion until it is translucent & soft. Add the garlic & all the mushrooms. Reduce heat to low & cook, stirring intermittently, for 20 to 25 minutes, until tender. Add the tomatoes, parsley, salt & pepper & cook for another 5 minutes. POLENTA: Bring the salted water to vigorous boil in a large pot. Reduce heat to low & slowly sprinkle in the cornmeal in a thin stream, first whisking it in & then stirring constantly being careful to eliminate any lumps. Keep the water at a steady simmer & stir frequently. When it comes away from the side of the pot, after 20 or 25 minutes, then it is cooked. Check for salt. Allow to cool by pouring onto a baking sheet & patting until it is as smooth as possible. Cut the polnta into slices that are 2" wide & 3" to 4" long. Brush lightly with the olive oil. Broil until they are firm & lightly crisp on both sides. Place a spoonful of the hot mushroom sauce on the top of each crostini & serve. Can be served as an appetizer, as an antipasto, as a side dish or as a main dish. Carol Field, "Italy in Small Bites" -End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)
    -Begin Recipe Export- QBook version 1.00.14 Title: Minestrone Genovese (Vegetable Soup with Pesto) Keywords: Soups, Italian, Vegetarian Yield: 6 servings 1 1/3 c Dried white kidney beans, -- soaked 8 c Water 2 lg Potatoes, diced 1/2 lb Butternut squash, peeled & -- diced 3 lg Zucchini, chopped finely 1 ea Tomato, peeled, seeded & -- chopped 1/3 lb Mushrooms, sliced 1 ea Carrot, finely chopped 2 ea Celery ribs, finely chopped 1 lg Garlic clove, minced 1 ea Yellow onion, finely sliced 1/3 c Olive oil 1 1/2 ts Coarse sea salt 1/2 lb Tubular pasta 2 tb Pesto, see recipe Olive oil Drain the beans & combine with the water in a Dutch oven. Bring to a boil & cok at a high heat for 10 minutes. Reduce heat & simmer, covered, for another 5 minutes. Add the potatoes, squash, zucchini, tomato & mushrooms & cook over medium heat, stirring from time to time. After about 15 minutes, add the carrot, celery, garlic & onion. Simmer for another 15 minutes, stirring occasionally. Add the olive oil & salt. Continue simmering, pressing the beans & potatoes against the side of the pot to make the soup dense. After another 15 minutes cooking, add the pasta & simmer for 9 or 10 minutes until it is al dente. Just as the heat is turned off, stir in the pesto. Let the soup cool until it is tepid & serve it with drizzles of olive oil on top. Carol Field, "Italy in Small Bites" -End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)