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Serves 6-8
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1 - 3 to 4 lb. boneless rump or round roast |
1 Tblsp. coarsley ground pepper 1 Tblsp. crushed red pepper 1 Tblsp. oregano |
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Heat oven to 250° . Make slits all over roast with the tip of a knife and insert garlic slivers. Place in a deep pan not much larger than roast with water at the bottom, add seasonings; cover tightly and bake 2 hours basting occasionally. Remove from oven and let rest. Slice very thin slices. Add a little water to the pan and stir getting the cooked juices and seasonings mixed. Put the sliced beef back into the pan and reheat. Serve on Italian bread |
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| Baked Ziti |
Serves 4 - 6
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1/4 teasp. freshly ground pepper |
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Preheat the oven to 350° . Bring a large pot of salted water to a boil and cook ziti until a firm al dente. Drain and rinse under cold water to stop the pasta from cooking further. Drain well Combine ricotta cheese, salt, pepper and 1/2 cup Romano cheese and parsley in a medium bowl, blend well. Toss the cooked pasta with 2 Cups marinara sauce. Place half the pasta in a 11 x 7 baking dish. Smooth 1/2 the Ricotta cheese mixture over the pasta and top with 1/2 the mozzarella cheese cubes. Add the remaining pasta, remaining sauce, mozzarella and top with Romano cheese. Bake until heated thoroughly and the cheese is melted and the top is browned on top. About 30-35 minutes. |
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Garlic Bread |
Serves 4
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1/2 Cup virgin olive oil |
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| Cut the bread into half, lengthwise, brush with olive oil. sprinkle the crushed garlic, basil, garlic salt and Romano Cheese. Place the bread halves on a cookie sheet seasoned side up. Bake in a 350° oven until lightly brown, (the middle will be soft). Be careful not to burn. Remove from oven and cut into thick slices. | ||
| Crostoli (fried pastry) | ||
4 C flour 2 Tblsp. sugar pinch of salt 1 pkg. cream cheese softened 2 Tblsp. vegetable oil Crisco for frying |
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| Combine the flour, sugar and salt. Mix in cream cheese and oil. Add eggs and 1 Tblsp. of wine mix into a dough. Add more wine 1 Tblsp. at a time until dough is a firm consistency.. Cover with a towel and let rest in a in the refrigerator at least 1/2 hour. Cut the dough in small portions and roll into thin sheets, a pasta machine works best. Cut into strips, about 3" by 1". Make a slit in the center of each strip and draw one end through the slit. Put a few strips at a time into hot Criscoand fry until golden brown. Remove with slotted spoon and drain on paper towels. Seperate layers with paper towels. Cool and store in tightly covered containers. To serve arrange on a platter, drizzle lightly with honey, sprinkle with confectioners' sugar and cinnamon adding a layer at a time. |
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| Chicago Style Pizza | |||||||
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1 lb. frozen bread
dough, defrosted or |
1/2
tsp. pepper 1 large can tomato sauce 2 Tblsp. olive oil 1 lb. mozzarella 1/2 C grated Romano cheese |
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Serves
10-12
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2
Tblsp. fresh mint, chopped 2 Tblsp. chopped fresh basil 2 Tblsp. chopped fresh parsley 1/2 teasp pepper |
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Peel eggplants. Cut into 3/4-inch dice. Place in a colander and sprinkle with coarse salt. Place a plate with a weight on top (such as two 1-LB. cans) and let drain for 1 hour. Pat eggplant dry with paper towels. Preheat broiler. Brush a baking sheet with 1 tablespoon olive oil. Place half the eggplant on baking dish sheet and toss to coat with oil. Broil 3 inches from heat for 2 minutes. Turn eggplant and broil 2 to 3 minutes more, until it begins to turn golden brown. Remove eggplant to a large platter. Repeat with more olive oil and remaining eggplant. Add garlic, mint, basil, parsley, and pepper to eggplant. Toss to mix. Drizzle with remaining olive oil and toss again. Cover with plastic wrap and marinate in refrigerator 24 hours, tossing several times. Serve at room temperature. |
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| Wedding
Soup with Tiny Meatballs |
Serves 4 to 6.
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Meatballs |
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| 1/4
lb. chopped beef 1 Tblsp. grated Romano cheese 1 egg yolk dash salt |
1/2
slice bread, soaked in water and squeezed dry 1 egg yolk dash salt 1 teasp parsley 1 teasp parsley |
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| Mix all ingredients together thoroughly and shape into small meatballs, about the size of marbles. | ||
| 2
C beef broth (see below) 1/4 C. acini di pepe (fine soup pasta) 1 Tblsp. grated Romano cheese |
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Bring broth to boil, add soup pasta and little meatballs and cook gently about 7 minutes or until pasta is cooked to your liking. Serve with grated cheese. |
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| Beef Broth | ||
1 lb. chuck of beef 1 good marrow bone 3 quarts water 3 stalks celery 1 small onion |
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| Place meat and bone in cold water and bring to a ball. Remove scum that forms on top of water, add celery, onion, carrots and tomatoes, cover pan and cook about 1-1/4 hrs. or until meat is tender. Remove meat and use as desired. Strain broth. This will make about 2 quarts of beef broth. A little water may be added if broth seems too condensed. |
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| Taralli | ||
2-1/2 teasp. dried yeast 1 C white wine 3-3/4 C all purpose flour |
1/2 C olive oil |
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Break off dough the size of a lime and roll it between your palms to form a rope 18" long and about the width of a breadstick. Set each aside and let rest which you roll the rest of the dough in the same manner. Cut the rope shaped dough into 6" lengths and form rings about 2" in diameter, connecting their ends. Set the rings on an oiled baking sheet, cover and let rise for an hour. Preheat the oven to 350°. Bring a pot of water to a boil, then plunge the taralli, a few at a time into the boiling water. Remove as soon as they bob to the surface. Remove with a slotted spoon and drain on paper towels. Let them cool slightly. Bake on oiled baking sheets for 20-24 minutes until they are crunchy. |
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| Chicken Vesuvio |
Serves
4
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| 1 fryer
chicken (cut up) 1-1/2 tsp. basil 1/2 tsp. salt Pinch of Rosemary and sage 3 baking potatoes, cut in lengthwise wedges 3 Tblsp. chopped fresh parsley dash of garlic salt to taste |
1/2 Cup flour |
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Wash and pat chicken dry. Mix flour with the Romano cheese and all the herbs, salt & pepper. Coat chicken pieces lightly with flour mixture, shaking off excess. Heat oven to 375 degrees, heat a 12" frying pan over medium heat. Add Chicken pieces in a single layer. Fry until lightly brown. Place on paper towels to drain off excess oil. In the same oil, brown potatoes. Pour off all but 2 tablespoons of oil. Put chicken and potatoes back in skillet. Sprinkle with garlic and parsley. Pour wine over all. Bake uncovered at 375° for 20 - 25 minutes. |
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| Chicken
Cacciatore
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Serves 4-6
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6 chicken
legs |
1
large onion, finely chopped 3 garlic cloves crushed 1 Cup dry red wine 1 large. can Italian peeled tomatoes drained & chopped 1 teasp. dried oregano 2 Tblsp. finely chopped fresh Italian parsley |
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Clean and dry the chicen and season with salt and pepper. In a large frying pan, heat olive oil and butter over medium-high heat add 1 clove of garlic crushed and saute lightly. Add the chicken, fry until golden brown on all sides. Add onion to pan and continue cook until softened. Add the remaining garlic and cook 30 seconds. Add wine, tomatoes, and oregano. Bring to a boil, then reduce heat and simmer 30 minutes. Season with additional salt and pepper. Sprinkle with parsley just before serving.
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| Meatballs |
serves
4-6
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| 2
slices Italian bread, torn into small pieces 1/2 Cup milk 2 Tblsp. finely chopped fresh Italian parsley 2 cloves finely chopped garlic 1 tsp. salt 1 egg lightly beaten |
1 lb. beef chuck |
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Shape the mixture into small balls about 1/1/2 inches in diameter. Lay the meatballs out in one layer on a flat tray or baking sheet, cover them with plastic wrap and chill for at least 1 hour. Heat 1/4 cup of olive or vegetable oil in a heated, heavy 10-12 inch skillet until a light haze forms over it. Fry the meatballs 5 or 6 at a time over a moderately high heat, shaking the pan constantly to roll the balls and keep them round. In 8 - 10 minutes, the meatballs should be brown outside and show no trace of pink inside. Add more oil to the skillet as needed. Serve the meatballs hot with tomato sauce. |
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| Marinara Sauce | ||
| 1 28
oz. can tomatoes or 12 fresh tomatoes 1 medium onion chopped 1 large clove garlic minced 1/3 C olive oil 1/4 tsp. Oregano |
1/3 tsp. Basil
or 3 fresh leaves, chopped |
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Heat large skillet, add olive oil when the oil is heated, add crushed garlic let the garlic sauté briefly then add the onion. Cook 2-3 minutes. Add tomatoes and all seasonings and cook until thick enough for pasta. A can of mushrooms can be added 5-10 minutes before the sauce is served. * For a thicker heartier sauce, add 1 can of tomato paste. |
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Eggplant Parmigiana |
Serves 6
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2 Medium eggplants |
fresh
or dried Basil fresh Italian Parsley chopped finely grated Mozzarella cheese grated Romano cheese |
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Wash and trim the top and bottom of eggplants and slice about 1/3" thick. Sprinkle the slices with salt and place on table on paper towels topping with a paper towel, then weight with heavy bowl or books and let stand for at least 1/2 hour to extract the water from the eggplant. Prepare the Marinara Sauce while eggplant rests. Heat a large
skillet over medium heat then add about 1/2" of olive oil and
2 Tblsp. butter. While the oil/butter is heating, coat the eggplant
slices lightly in flour seasoned with salt and peppe. Fry eggplant
slices over a medium heat turning until both sides are brown. Remove
and place on paper toweling. Add more oil and butter as needed. Bake in a 350° preheated oven until heated trough and cheese is melted. Let stand before serving. |
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| Roasted Red Peppers | ||
| 4
large red bell peppers 3 Tblsp. olive oil |
2 cloves garlic
chopped finely |
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Remove the peppers from the oven and place in a paper of plastic bag for 10 minutes to steam. Pull the skins from the peppers, remove stems and seeds. Slice each pepper into fourths. Place peppers on a serving dish. Mix 2 Tblsp. olive oil, garlic, salt and pepper in a small bown and pour over the cooked peppers. |
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| Lasagna Italina | |
| 2
Tblsp. olive oil 1/2 cup minced onions 1 lb. ground chuck steak 1-1/2 tsp. Garlic Salt 1/2 tsp. salt 1/2 tsp. black pepper 1/4 tsp. oregano |
3
Tblsp. snipped Italian parsley 1 #2 can Italian tomatoes 1-8 oz. can tomato sauce 1/2 cup grated Romano cheese 1/2 lb. lasagna (1-1/2 wide noodles) 1 lb. thinly sliced Mozzarella cheese 1 lb. Ricotta cheese |
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Heat olive oil
in skillet and sauté onions. Add beef and cook just until red
color disappears. Add garlic salt, pepper, salt, oregano, parsley, tomatoes,
tomato sauce and 2 Tblsp. Romano cheese to meat. |
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| Ravioli 4 Cups flour 3 eggs 1 Tblsp. water Mix the above ingredients together, making a dough, and work until firm. Cut in two and roll into 2 thin sheets. |
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| Filling: 10 oz. frozen chopped spinach 1 Tblsp. finely chopped onion 1 Tblsp. butter or margarine 1 beaten egg |
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Place 1 teaspoon of mixture on one of the dough sheets spacing at about 2". To seal the dough, dip your finger into cold water and moisten the dough around each Ricotta mound. Place second sheet over the first and press with fingers around each mound. Cut into 2" squares, making sure that the edges are well sealed. Boil water which is salted, add a little olive oil to the water to prevent sticking. Drop the ravioli one by one into the boiling water. Cook in batches not to crowd the pan. The ravioli will rise to the top of the water when they are cooked. Remove with a serrated spoon. Serve with quick tomato sauce or with butter and Romano cheese. |
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| Meat Stuffed Zucchini |
Serves 6
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| 2 zucchini
(about 1 lb. each & 9"-10" long)* 1 lb. ground round steak 4 slices Italian bread, crust removed 1/2 small onion, finely diced 1 large clove garlic finely minced |
1/2 C. grated Romano
cheese |
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Meat Mixture:
*Zucchini which have grown large have skins too thick and seeds too large. In this case, completely remove the skin then cut them in portions as desired. Boil them as suggested above, allowing 2-3 additional minutes. Remove the seeds and discard, then pack meat in the centers of the zucchini and follow directions for cooking as above, allowing additional time in each of the baking processes and adjusting the tomato sauce for larger quantity if you bake more than 1 large zucchini. These may be sliced after they are baked to serve. |
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| Minestrone | |
| 8
oz. dry navy beans or white beans 8 oz. salt pork or bacon 2 Tblsp. olive oil 1 large onion chopped 1-14 oz. can of Italian tomatoes, drained and chopped 2-1/2 quarts water 1 tsp. sugar |
3 carrots, diced
into 1/2" pieces |
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| Pasta Fasul | |
| 1
Cup dry great northern beans or white beans 1 16 oz. can Italian plum tomatoes 2 medium carrots, chopped 1 medium onion, chopped Dash of garlic salt to taste |
3 Cups beef broth
or beef bullion |
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Rinse beans thoroughly,
place in a large pot and cover with cold water. Bring to a boil for
one minute, shut off the heat, cover and let stand for 1 hour, then
drain. |
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| Pizzelle *Star Wafer Cookies | |||
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Beat the butter with the eggs and sugar. Gradually add in the dry ingredients and flavorings. Drop by the tablespoon onto the center of an electric pizzelle iron, close cover and cook only a few minutes. When golden, carefully lift each pizzelle from the iron below and place flat on a wire rack to cool. They may also be rolled while warm, if desired. Store airtight. At serving time, they may be sprinkled with confectioners' sugar.
Visit Tony's Store for more great shopping values for your kitchen, home and gift ideas! |
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| Almond Cookies | ||
| 1-1/2
Cups whole blanched almonds 1 Tblsp. flour 2 egg whites at room temperature (from large egg) |
1/4 Cup sugar |
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Heat oven to
300º Spoon the the dough by teaspoons onto wax paper. Roll each piece of dough to form a 2" long log. Place logs onto a lightly greased cookie sheet about 1" apart and press ends and top to flatten slightly. Bake for 15 minutes or so until lightly browned. Cool on wire rack for about 3 minutes. While the cookies are cooling, beat 1 egg white lightly. Add 1/3 Cup sugar and vanilla, mix thoroughly. Spoon 1/2 tsp. of the egg and sugar mixture on the top of the cookies smoothing with the back of the spoon to distribute evenly. Cool the cookies completely, the topping will harden. |
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| Mamma Nitti's Biscotti | ||
| 1
Cup margerine 1-1/2 Cup sugar 6 eggs 5 Cups flour |
6 tsp. baking
powder |
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Heat oven to 400º Knead well on a floured board until smoother. Seperate dough into 6 equal parts. Roll each part into a log about 12" long and about 3/4" wide. Place on a greased cookie sheet 2 inches apart. Beat 1 egg yolk until frothy and brush the tops of the rolls. Bake at 400º for about 15 minutes until lightly browned. Remove from the oven. Carefully cut into diagonal slices about 1/2" pieces. Replace the slice onto the baking sheet. Return to the oven for about 5 minutes or until lightly browned. |
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| Marla's
Summer Squash & Polenta Casserole --
serves 4 |
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| Prehead oven to 350 degrees. Butter a 9" round baking dish. | ||
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Heat in large skillet
over medium heat: Add and cook stirring
for three minutes Stir and cook until
the vegetables are partially softened but not browned Add and cook, stirring,
until almost tender: In a large bowl,
toss together: In a seperate bowl,
whisk together: Whisk the egg mixture into the cornmeal mixture until combined. Stir the vegetables into the loose batter and spread into the baking dish. Bake until firm, 25-30 minutes. Sprinkle with: 6 Tbsp. gratet gruyere chese (about 2 ounces). Bake until golden around the edges, about 7 minutes more. Serve hot or at room temperature. |
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| Heat large skillet, add olive oil when the oil is heated, add crushed garlic let the garlic sauté briefly then add the onion. Cook 2-3 minutes. Add tomatoes and all seasonings and cook until thick enough for pasta. A can of mushrooms can be added 5-10 minutes before the sauce is served. |
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Last modified May 26, 2002
Heat 2 tablespoons
oil in skillet add the onion and sauté until soft, set aside.
Pull the bread slices into crumbs and in water to soften then squeeze
tightly to remove the water measure1/2 cup, well packed. Put in a
bowl and add the minced garlic, cheese, basil, egg, salt, garlic salt,
pepper. Mix and combine will with a fork. Add ground beef and work
in well with your hands. Form into portions and press into the zucchini
centers. Sprinkle with the remaining 2 teaspoons of oil and bake for
25 minutes in a preheated 400 degree oven. Cover with sauce and bake
15 minutes more in a 350 degree oven.