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1. Fried Dough

2. Meat Ravioli or Tortelli

3. Basic Pasta Dough

4. Italian Beef and Sun-Dried Tomato Sausage

Book Description

It's no wonder Italian food is one of the most popular ethnic cuisines in America—after all, who can resist hearty soups made with the freshest vegetables and herbs, tender meats packed with the best spices, and thick sauces paired with pastas and raviolis? Certainly not you! Teeming with 300 of the most authentic recipes you'll ever find, The Everything Italian Cookbook is the ultimate introduction to Italian cooking.

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The Everything Italian Cookbook: 300 Authentic Recipes to Help You Cook Up a Feast!

Authors: Dawn Altomari, B.P.S.

Date:

ISBN: 1593374208

Publisher: Adams Media Corporation

Paperback

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For especially tender and flavorful beef, marinate in herbs and wine 8 to 12 hours ahead of time.

Serves 10

• 2 1/2 pounds lean beef

• 1/2 to 3/4 pound pork fat

• 1/2 bulb garlic

• 1/4 pound Parmesan cheese

• 1/4 pound Romano cheese

• 1 cup sun-dried tomatoes

• 1 cup hearty red wine (not cooking wine)

• 1 egg

• 1 tablespoon dried oregano

• 1 tablespoon dried basil

• 1 tablespoon dried parsley

1. Grind the beef and pork fat separately. Keep chilled.

2. Peel and mince the garlic. Grate the cheeses.

3. Rehydrate the tomatoes by soaking them in the wine for approximately 20 minutes, then squeeze out excess liquid.

4. Mix together all the ingredients in a chilled bowl with chilled utensils. If using an electric mixer, be sure not to overbiend meat and fat.

5. Either stuff the mixture into casings or form into patties.

6. Use in desired preparation, or heat a small amount of oil or butter to medium temperature in a large saute pan. Add the sausage, cover, and cook for about 30 minutes, turning every 5 minutes or so. Uncover and cook for 10 to 15 more minutes, until thoroughly browned. Drain on paper towels.

More From This Book:

1. Fried Dough

2. Meat Ravioli or Tortelli

3. Basic Pasta Dough

4. Italian Beef and Sun-Dried Tomato Sausage

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