Italian Recipes From Our Visitors

Great Italian Recipes
From Our Visitors
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Dave's World Class
Frutti di Mare -	Melanzana o Zucca farcita di estate Stuffed Eggplant or Summer Squash

Grustolli - Bettyann Lovato	Italian Pound Cake - Mary Sethia

Recipes from Guisseppe's Ma (Maria Sergio)
Cooking the old fashioned Italian way, judging by taste.
There are no measurements, don't even ask.

I too, am Italian (Sicilian actually) and I have some recipes that I learned from Ma. I never learned any measurements, but I can guess at them. Ma didn't measure ("What, you think I can't cook without measuring? What am I some kind of stupid? Get out of here Joey, right now! I don't want to hear your mouth, you hear me? Now watch what I'm doing or you'll never get this right and you'll ruin your stomach with fast food instead.") -- Joe

Tomato gravy & Meatballs	Joe's Favorite Pasta
Penne	Stuffed Mushrooms

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Dave's World Class - "Frutti di Mare"
Dave Hogan - Piscataway, New Jersey
2 - lbs. Snow crab legs ( Thawed or Fresh ) 2 - lbs Mussels ( cleaned & soaked ) 2 - lbs Live Cherrystone Clams (cleaned & soaked) 1 - lb fresh scallops ( braised ) 1 - clove chopped Garlic 1- chopped medium red or white onion 1 - chopped bell pepper 1 - small jar capers (drained) 1/2 - cup mixed : fresh parsely & basil & cracked peppercorn	1 - TBS of each : Dill seafood seasoning & Old Bay seasoning 1 - cup white wine ( your choice ) 1/2 - Stick of butter or Margarine 1/4 - cup of Extra virgin Olive Oil 2 - 32 oz. cans of Chicken broth ( Low Sodium ) preferred 1 cup fresh parmesan or locatelli romano cheese ( Grated ) 2 lbs of Linguine ( Cooked ) 1 - large 12+ quart Sauce pan w/ lid Oh yeah...a nice Candle, on the table, adds all the charm !!! )
Lets begin. . . Clean & rinse all shellfish in cold water before adding. I Boil my water & start the linguine at this time Tip: Add salt for taste and a splash of oil to the water, to keep pasta from sticking to itself. Use a fork stirring the linguini as you cook it ! 1. In sauce pan add olive oil, & butter - Saute' scallops (light brown) & remove. Then add chopped peppers, onion, garlic, capers, basil & parsely. Saute' until onions are translucent. 2. Add wine, chicken broth, cracked peppercorn,old bay & dill seasonings. Bring to a rapid boil (mixing through out) 3. reduce to low heat. Add : Crab legs ,Clams,Mussels & scallops (cover all the seafood evenly) with the Broth 4. Steam the contents of the pot ( covered ) until the clams & mussels, all opened up. (You Are Done Cooking your main entree' ) about 20 - 30 mins after the lid is placed on the pot Toss linguini in a pasta bowl with the grated cheese. Serve pasta with seafood piled on top in large pasta bowls. Add a nice amount of the broth to cover the pasta. Have some crusty Italian bread on the side, a nice tossed salad & penty of napkins ! Play some nice music & Enjoy !

Thanks to Dave Hogan of Piscataway, New Jersey for his sending his great recipe for Frutti di Mare. If you like seafood this is the recipe for you, set the table and the mood...I'm anxious to try this one myself.

Dave's World Class - "Melanzana o Zucca farcita di estate "
Dave Hogan - Piscataway, New Jersey
1/4 cup Extra virgin olive oil 2 - large Eggplants or Summer Squash 1 - Lb. Ground ( Beef, Chicken,Turkey,Pork or Veal ) ... Your choice ! or mix it up ! 6-10 nice fresh pieces of Garlic ( chopped coarsely ) 1 - med. or lrg. onion ( chopped Medium to finely ) 1 - Pepper ( your choice ) (chopped finely )	2 - ripe tomatoes ( again , chopped ) 1 - Sm. can (Pitted olives - black ) 1 lb. Fresh Made Mozzarella Cheese ( The Ball in water ) 1 - bunch of mixed herbs ( I use, Basil, Parsley & Oregano ) 2 - honest portions of your favorite " Home Made Marinara Tomato Sauce" Salt & pepper to taste !!!
( You can add Fresh mushrooms , ( Saute' into this, as well ) yummie !!! Lets begin. . . Brown the chopped meat ( w/ the herbs ) or just black pepper - Cook throughout , drain in a colander ( put aside to cool ) Slice the Eggplant or Squash ( Long end ) like a loaf of Italian Bread as if, In a for a sandwich ! I use a teaspoon. ( scoop the halves interior , like a mellon ) leave a 1/2 thick wall, all around. Save the removed Gourd & put aside. In a large Sauce pot, ( add olive oil & heat @ med flame ) add all Veggies & herbs ( including the Scrapings of the Gourd ) Saute' until Demi - Glaze or peppers & onions are Translucent. ( add all ingredients, except : the cheese & sauce) Saute' - Drain excess water & add oil as needed !!! to cook it evenly. Drain the liquids & set aside to cool. Pre heat oven 350° - 375°. Place gourds in casserole or flat ovenpans ( lighly greased ) ( now the Meat, Veggies & Sauce are cooled , abit , right ! ) Now Mix the; Meat, Veg & sauce all together ! ( Leave some sauce to layer the empty Gourd & for the top garnish.) Spoon some sauce into the Gourd add the mix top ( heaping ) with the cheese( I slice it ) to cover w/ some more sauce on top. Bake until the cheese melts ( a light brown ) Add some Bread & wine ! ( your music ) a nice table with a candle, & plenty of napkins. *You will be in HEAVEN !!! ... Enjoy!!! ... Dave*

Thanks to Bettyann Lovato for sharing her recipe for her famous Grustolli. If your adding to your traditional recipes, this is definately a keeper.

Tony

"I have made these cookies for our Italian Christmas party for the last 20 years. I have found none better".

Bettyann Lovato

Grustolli

Place the ingredients into a stainless or glass bowl in the order given below. Work the dough with a wooden spoon. ( no electric beaters or plastic bowls )

After each addition mix well
2 sticks of butter or margarine ( room temp.)
    I use one stick of each
1 1/2 cups granulated sugar
3 large or extra large eggs slightly beaten
    ( room temp. )
1 jigger of brandy
1 jigger of vanilla
Juice of 1 medium orange
Juice of 1/2 medium lemon
1 teaspoon salt
1 jigger 1/2 and 1/2
1 cup of flour with 1 tablespoon baking powderAdd   about 6 more cups of flour
(one cup at a time )

Have heated in a large skillet or heavy pot about 2 inches of oil ( Mazola ) to fry

After mixing all the ingredients, roll out portions of dough with a rolling pin very thin.
When you think you have it thin enough roll out some more. Cut diamond shape cookies with a ravioli cutter. Place into hot oil and deep fry. Some of the cookies bubble up in the middle as they are cooking When brown remove and drain on paper towels.

Sprinkle with granulated sugar as they cool. I prefer to use the granulated sugar as powder sugar tends to soften the cookies.

To store the cookies layer between paper towels in an air tight container. Tupperware is fine. They will keep for months unless they are in the Lovato's house.

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Mary Sethia from Pheonix AR, visited my site and was kind enough to send her recipe for her Blue Ribbon winning Italian Pound Cake and also gave her permission to post it for all to enjoy. "I have a wonderful recipe of which I would like to share with you. It is for Italian Pound Cake. I even won a blue ribbon for it here in Phoenix many years ago at the Arizona State Fair. Do try it, it is very good. The recipe came from my mother's Italian girlfriend. It is the best recipe I have ever had when it comes to pound cake. Just make sure to use margarine for baking; NOT butter. Butter tends to leave a grease mark across the top. It also freezes beautifully. Also, the same recipe can be made in 5 small pans and you can give them as gifts." -- Mary Sethia Thanks for the great recipe Mary!
ITALIAN POUND CAKE		Mary Sethia
6 extra large eggs 1 box confectioner's sugar (powdered sugar, 16 oz.) 1 lb. margarine, preferably Blue Bonnet or Imperial		3-1/4 cups cake flour (SoftasSilk or an alike) 1 tsp. pure vanilla extract 1 tsp. almond extract
Allow your eggs to be at room temperature. Set out margarine in your mixing bowl to come to room temperature. When margarine is soft, beat well with electric beater until it is light and fluffy. Now slowly add the entire box, little by little and keep beating in the sugar into the margarine. Now add two eggs, beat into the mixture and then add 1 cup of the cake flour and beat in the mixture. Keep doing this until all is used up. Make sure you do alternate; eggs, and then the flour. Now add the extracts and beat again until well blended. Spray two 4 x 8 baking rectangle loaf pans which are teflon or coated with something non-stick. Put equal amounts of the batter into each small pan. Rap one time of the counter with each pan so air escapes and you don't have holes in your cake. Now place in preheated 325 oven and wait until the tops split and brown on top. (About one hour) Wait another 10 minutes after they come from the oven and take out of pans. Wrap and freeze when completely cool. Note: If you find the batter a bit too thin, just add another 1/4 cup of the cake flour. Out here in Arizona where it is so darn hot all the days (110 yesterday), sometimes the batter is a bit thin, so I just add 1/4 more of the flour and it turns out perfect.

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Recipes from Guisseppe's Ma (Maria)

Tomato Gravy Two or three cans crushed tomatoes, or that much fresh crushed (roma) tomatoes. Regular size can of tomato paste Red wine A little olive oil Put this in a big pot. To this, add minced garlic, basil, oregano, parsley, onions, and peppers.
Meatballs
1 lb ground round 1 lb ground pork breadcrumbs parsley browned minced garlic	sauteed chopped onions sauteed chopped peppers 1 can tomato paste basil oregano
Mix the meat together well. Add the tomato paste. Stir in the vegetables and spices. Add enough breadcrumbs to make it stiff. Roll into balls and brown on all sides well. Remove from pan and drain grease. Replace in pan and cover with tomato gravy. Cover and cook on medium low for about 45 minutes. Top

Joe's Favorite Pasta
1 package cooked and drained spaghetti olive oil minced garlic parsley	oregano basil 1 small can anchovies 2 small cans tomato paste
Put 1/2 inch oil in a large skillet. Brown the garlic and add anchovies and parsley. Stir until anchovies dissolve. Add tomato paste and spices. Simmer 15 minutes, and add spaghetti and stir. Serve with romano cheese.

Penne
1 package cooked penne olive oil white wine sliced sicilian green olives	sliced mushrooms sliced black olives minced garlic chopped green onions cooked shrimp or sardines
Put 1/2 inch olive oil in pan. Add garlic and brown. Add about 1 cup wine. Stir in fish, mushrooms, onions and olives. Simmer. Serve over penne with fresh coarsley ground black pepper and parma cheese.

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Stuffed Mushrooms

1 package button mushrooms
breadcrumbs
parma cheese
minced garlic
chopped onion
chopped parsley

Carefully pull the stems out of the mushrooms. Wash caps and stems. Chop stems. Cook garlic and onions in olive oil until onions are soft. Add to the stems. Add other ingredients, and breadcrumbs until pastey.
Stuff inside mushrooms and bake on 350 for about 25 minutes

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Thanks to Bettyann Lovato for sharing her recipe for her famous Grustolli. If your adding to your traditional recipes, this is definately a keeper.
		Tony
	"I have made these cookies for our Italian Christmas party for the last 20 years. I have found none better".
		Bettyann Lovato

	Grustolli Place the ingredients into a stainless or glass bowl in the order given below. Work the dough with a wooden spoon. ( no electric beaters or plastic bowls )
	*After each addition mix well* 2 sticks of butter or margarine ( room temp.) I use one stick of each 1 1/2 cups granulated sugar 3 large or extra large eggs slightly beaten ( room temp. ) 1 jigger of brandy	1 jigger of vanilla Juice of 1 medium orange Juice of 1/2 medium lemon 1 teaspoon salt 1 jigger 1/2 and 1/2 1 cup of flour with 1 tablespoon baking powderAdd about 6 more cups of flour (one cup at a time )
	Have heated in a large skillet or heavy pot about 2 inches of oil ( Mazola ) to fry After mixing all the ingredients, roll out portions of dough with a rolling pin very thin. When you think you have it thin enough roll out some more. Cut diamond shape cookies with a ravioli cutter. Place into hot oil and deep fry. Some of the cookies bubble up in the middle as they are cooking When brown remove and drain on paper towels. Sprinkle with granulated sugar as they cool. I prefer to use the granulated sugar as powder sugar tends to soften the cookies. To store the cookies layer between paper towels in an air tight container. Tupperware is fine. They will keep for months unless they are in the Lovato's house.