TALK TKL 10-22 Italian Part 1 (of 2)

TALK TKL - 10-22-97 - Part 1 (of 2)
Globe-Hopping: Italian Recipes

Eggplant Rollatini
Pizza Bianca
Hot Spiced Pepper Jelly
Baked Artichokes
Crab, Shrimp and Spinach Cannelloni
Spaghetti alio-olio
Baked Ziti and Vegetables
Grouper with Grilled Eggplant and Roasted Red Pepper Sauce
Basic Cannelloni Crepes
Basil Tomato Sauce
Braciole
Italian-Style Roast Beef with Baked Vegetables
Little Crusts
Quick Italian Sausage and Bean Soup
Broiled Eggplant Parmigiana
Penne Rigate w/ Ital. Sausage, Mushrooms and Tomato Sauce
Penne Salad w/ Smoked Chicken, Sun Dried Tomatoes and Pesto
Spaghetti Carbonara
Tiramisu
Cacciatore With A Twist
Asparagus Risotto
Calzone (bread machine made)
Lentils with Spiedini
Calzone Recipes
Cheese Manicotti Florentine
Pasta Cartoccio Frutta di Mare
Chicken Breasts Amaretto
Chicken Breasts Milano
Orzo with Pancetta and Pine nuts

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EGGPLANT ROLLATINI
From: CarolB, FL

FOR ONE ROLLATINI:
1 eggplant strip (sliced lengthwise)
Flour
Egg, beaten
Fine breadcrumbs
Oil (for frying)
1 1/2 tablespoons ricotta cheese
1 slice imported prosciutto, chopped
1/4 teaspoon chopped fresh parsley
Salt and black pepper, to taste
3/4 tablespoon Parmesan cheese
2 tablespoons tomato sauce
1 slice Mozzarella cheese

Dredge eggplant strip in flour, egg, and then breadcrumbs. Fry until light brown. Drain, cool and pat dry.

Combine ricotta, prosciutto, parsley and salt and pepper.

Lay eggplant strip flat and place cheese and prosciutto mixture in the
center. Sprinkle with Parmesan. Roll eggplant to enclose ingredients. Top with tomato sauce and mozzarella.

Bake for 20 minutes at 275 degrees F.

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PIZZA BIANCA
Source: Chefs' Secrets, October 23, 1996
From: CarolB, FL (8:08:10 pm) :
Serves one or two)

6 to 10 ounces pizza dough
3 ounces whole-milk mozzarella, shredded
1 ounce Pecorino Romano cheese, grated
1 teaspoon oregano
1/2 teaspoon grated black pepper
Salt, to taste

Spread dough in pan. Cover with mozzarella cheese, followed by grated Romano cheese and spices.

Bake at 550 degrees F for eight minutes.

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HOT SPICED PEPPER JELLY
Makes 7 cups

2 large red bell peppers, cut up (about 4 cups)
1 small onion, cut into 6 pieces (about 1 cup)
1 1/2 cups apple cider vinegar
6 1/2 cups granulated sugar
1 (3 ounce) pouch liquid pectin
3-4 teaspoons Tabasco Pepper Sauce

Put bell peppers, onion and 1/4 cup of the vinegar in a food processor. Process until very finely ground.

Scrape into large, heavy non-aluminum pot. Add remaining vinegar and bring to a full boil over high heat. Reduce heat to low and simmer 5 minutes, stirring occasionally, until mixture is slightly thickened.

Stir in sugar; raise heat to high and bring to a full rolling boil, stirring constantly. Let boil 1 minute, stirring constantly. (Be careful; jam has tendency to boil over and is very hot. Reduce heat slightly if necessary.)

Remove from heat. Stir in pectin and mix until completely blended. Skim off foam that rises to surface. Stir in Tabasco Sauce to taste.

Ladle jam into hot sterilized jars, (1/2-pint size are ideal) leaving
1/4-inch headspace. Wipe inside and outside rims clean with damp paper towel.

Seal with sterilized new 2-piece lids, following manufacturer's instructions for boiling water bath. Cool jars on wire rack. Store in cool place up to 6 months. Once opened, keep refrigerated.

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BAKED ARTICHOKES
Makes 6 servings

6 medium artichokes
Lemon juice
6 tablespoons Finely minced fresh rosemary
1 dried red chile, minced (or to taste)
6 tablespoons finely minced fresh sage
Salt and pepper, to taste
Olive oil

Snap the bottom outer leaves off each artichoke and discard. Put the artichokes in water acidulated with a few drops of lemon juice to keep them from discoloring. Using a small sharp knife, trim the stems to their tender cores and cut the tops off the leaves. Spread the leaves and scoop and scrape out the choke and any prickly inner leaves with a spoon.

To make the filling, mix the herbs, dried red pepper, salt, pepper and a little olive oil. Divide the mixture evenly and pack it in the artichokes. Stand them in a single layer in a baking pan filled to 1-inch height with equal amounts of water and olive oil. Sprinkle olive oil liberally over the tops.

Bake in a preheated 350 degree F oven until tender, about 45 minutes. Serve hot, at room temperature, or cold.

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CRAB, SHRIMP AND SPINACH CANNELLONI
From: Bill,DC
Makes 10 servings

FOR THE FILLING:
3 pounds California flat leaf spinach
1 3/4 cups julienned red onion
Olive oil
1 pound baby shrimp, thawed
3/4 pound crab meat
2 1/3 cups ricotta cheese
Salt and pepper, to taste
FOR THE CANNELLONI:
5 each lasagna sheets
3 1/4 cups tomato sauce, heated
10 ounces fresh mozzarella cheese, sliced

Wash spinach 3 or more times to completely remove the sand. Spin dry to remove as much water as possible.

Caramelize the onions in a hot saute pan with olive oil. Allow to cool.

Squeeze excess water out of the shrimp.

Place all ingredients for the filling into a large bowl and mix well. Season to taste with salt and pepper.

Lay pieces of parchment paper (one for each lasagna sheet) out onto the table and brush them lightly with oil. Lay out one lasagna sheet per piece of paper. Spread some of the filling onto the bottom 2/3's of each sheet and roll the cannelloni up jelly roll style. Brush the cannelloni with a little more olive oil if it is dry. Slice into 3-4 ounce portions. Place in a sprayed casserole dish. Cover with sliced fresh mozzarella.

Bake in a preheated 350 degree oven until hot throughout and the cheese is nice and bubbly. Garnish with hot tomato sauce and chopped parsley. Serve.

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SPAGHETTI ALIO-OLIO
From: Marian, Singapore

This is poor man Napolian Spaghetti, but the best.

Spaghetti
10 Tablespoons olive oil
6 gloves garlic chopped
Crushed red pepper, to taste
Salt, to taste

Cook spaghetti according to package directions; drain.

Heat oil and fry garlic, with pepper and salt, add spaghetti and fry for one minute. Serve hot!

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BAKED ZITI AND VEGETABLES
Makes 6 servings

16 ounces Ziti or penne macaroni
2 medium Green peppers
2 medium Carrots
2 medium Celery stalks
1 medium Onion
1 tablespoon Salad oil
28 ounces Crushed Tomatoes
3 cups Vegetable juice -- reg.or hot
1 tablespoon Sugar
1 1/2 teaspoons Salt
1/2 teaspoon Oregano leaves
8 ounces Mozzarella,lowfat -- shredded
2 tablespoons Parmesan cheese -- grated

In saucepot, prepare ziti as label directs. Meanwhile, cut green peppers, carrots, celery, and onion into 1/2" pieces. In nonstick skillet over med. high heat, in hot salad oil, cook vegetables til lightly browned. Stir in 1/4C. water; continue cooking over med. heat til vegetables are tender crisp. Preheat oven to 375 F. Drain ziti in colander; set aside. To same saucepot, add cooked vegetables; stir in crushed tomatoes, vegetable juice, sugar, salt, and oregano; over high heat, heat to boiling. Remove saucepot from heat; stir in cooked ziti. Reserve 1 C. shredded mozzarella for topping. Into ziti mixture in saucepot, stir Parmesan cheese and remaining mozzarella. Spoon mixture into shallow 4 qt. casserole; sprinkle with reserved mozzarella cheese. Cover casserole and bake 30 minutes or til cheese melts and mixture is hot and bubbly.

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GROUPER WITH GRILLED EGGPLANT AND ROASTED RED PEPPER SAUCE
From: Bill,DC
Makes 8 servings

3 pounds grouper fillet -- 5 ounce portions
1 pound eggplant -- sliced
2 tablespoons fresh oregano -- chopped
2 teaspoons garlic -- minced
1/2 cup olive oil
salt and pepper -- to taste
For Sauce
2 tablespoons olive oil
1/2 pound roasted red peppers
1 1/2 teaspoons garlic -- minced
1 1/3 tablespoons lemon juice

To make the sauce: In a large skillet, heat oil over moderately high heat until hot but not smoking and cook peppers and garlic, stirring, for about 2 minutes. Transfer pepper mixture to a blender with lemon juice until smooth. Season sacue to taste with salt and pepper and keep hot. Preheat grill. Place sliced eggplant in a large bowl with olive oil, oregano, garlic, salt and pepper. Grill eggplant making diamond marks for appearences. Reserve. Season fillets lightly with salt and pepper. Place onto sprayed sheet pans. Layer 2 slices of eggplant over each fillet and bake in a 350 degree preheated oven. Bake until fish flakes easily with a fork. Remove to sprayed 2 inch hotel pans, ladle with the sauce, garnish with chopped parsley and serve.

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BASIC CANNELLONI CREPES
Source: The Frugal Gourmet
Makes 8 servings

3 eggs
1 cup water
1 cup all-purpose flour
Pinch salt
Peanut oil

Place the eggs in a blender. Add the 1 cup water, flour, and salt. Blend until smooth. Scrape down the sides of the container and blend again. Heat a 10" nonstick frying pan and lightly oil the pan, using a paper towel. Ladle 1/4 cup of the batter into the pan and quickly turn the pan to evenly coat the bottom with batter. Cook on one side only until dry on the top, about one minute. These should be only very lightly browned and not too dry, so the pan should not be too hot. Lightly oil the pan before cooking each crepe. Separate the crepes with wax paper until ready to use. The noodles can be refrigerated overnight if you seal them in a plastic bag.

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BASIL TOMATO SAUCE
Source: Lightly Ethnic

2 pounds Fresh tomatoes -- seeded and chopped
1 tablespoon Olive oil
1 Onion -- chopped
1 tablespoon basil, fresh
1 tablespoon Thyme
1 tablespoon Parsley -- minced
1 tablespoon Parmesan cheese

Saute onions and garlic in oil. Add tomatoes, basil, thyme, parsley and Parmesan. Simmer for 15 minutes. Process to make a smooth sauce.

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BRACIOLE
Makes 4 servings

1 (2 to 2-1/2 lb) round steak Butterflied
1 Lemon's grated rind
Salt and pepper
2 1/2 teaspoons Oregano
1/4 pound Prosciutto -- thinly sliced
2 cups Bread crumbs
1/4 pound Parmigiano-reggiano
Cheese -- grated
1/2 cup Chopped parsely
1/2 teaspoon Rosemary
1/2 cup Flour
1/4 cup Olive oil
4 Cl Garlic -- finely chopped
1 Sm Onion -- diced
1/2 cup Dry red wine
2 cups Chopped -- canned pear
Tomatoes with their juice

Open the butterflied steak and, with waxed paper covering it, pound evenly with a meat mallet until approximately 1/4 inch thick. Rub the lemon rind, salt, pepper, and 1 1/2 Tsp. oregano into the meat.

Lay the prosciutto slices evenly on the steak. Sprinkle the bread crumbs, grated Parmesan, & parsley evenly over the prosciutto slices. Roll the braciole tightly, taking care while rolling to tuck in both ends so as to hold in the filling while cooking. Tie the roll with strings at 1-1/2 to 2 in. intervals.

Rub the rosemary between your palms to break it up. Season the flour with the rosemary, remaining oregano, and salt and pepper. Rub this mixture onto the surface of the beef roll.

In a pan large enough to hold the roll, heat the olive oil over moderately high heat. Add the beef roll, turning to brown the entire sur- face.

Add the garlic and onion and cook until the garlic begins to turn golden brown. Add the wine and cook for one minute.

Add the tomatoes with their juice and salt & pepper to taste. Cover the pan and simmer over low heat for 1 to 1-1/2 hours or until very tender when pierced with a fork. If liquid app- ears to be diminishing during the cooking, splash a bit more wine into the pan.

Remove from pan & place on a heated platter. Remove the strings, cut into 1/2 in. thick slices, pour the tomato mixture over the slices and serve.

Note: If serving cold, place the braciole on a platter, pour the sauce over it, cover tightly with plastic wrap or foil, and refrigerate. Before serving, bring to room temperature, remove the strings, and cut into slices as mentioned previously. The slices can be served on a bed of lettuce, accompanied by freshly baked bread.

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ITALIAN-STYLE ROAST BEEF WITH BAKED VEGETABLES
From: Peggy, WA
Source: the California Culinary Academy
Makes 10 servings

1/3 cup olive oil
1/4 teaspoon dried oregano
2 cloves garlic -- slivered
2 pounds small new potatoes
3 medium onions -- cut in eights
6 large carrots -- cut lengthwise
4 1/2 pounds boneless rolled cross rib roast
pepper -- ground
parsley -- chopped
lemon wedges

Preheat oven to 325 degrees F. In a shallow roasting pan about 10 by 15 inches, mix oil, oregano, and garlic. Peel potatoes completely, if you wish, or peel a 1-inch-wide strip around center of each. Add potatoes, onions, and carrots to oil mixture, stirring to coat well. Move vegetables to both ends of pan.

Place roast, fat side up, in center of pan. Sprinkle with pepper. Roast uncovered for about 1 1/2 to 2 hours, turning potatoes once, until vegetables are tender and meat thermometer inserted in center of thickest part of roast registers 135 degrees F (rare) to 145 degrees F (medium-rare to medium).

Slice meat, spoon pan juices over slices and serve with parsley-sprinkled vegetables and lemon wedges to squeeze over each serving.

NOTES : A cross rib roast, also called a shoulder clod roast -- a fairly lean, yet juicy boneless rolled roast from the shoulder or chuck -- often carries a merely moderate price tag. For the most tender results, cook it to a rare 135 degrees F to 145 degrees F. Baked with onions, carrots, and new potatoes and accompanied by a salad and dessert, it provides a satisfying meal for family or guests.

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LITTLE CRUSTS (CROSTINI)
Source: The California Culinary Academy
Makes 3 dozen crostini

"Crostini are crisp slices of French or Italian bread topped with just about anything. Here, the topping is a fennel-laced mixture of sausage and cheese that is broiled until bubbly a sort of quickly-made mini pizza."

1 1/2 pounds ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup grated Romano cheese
3 tablespoons olive oil
3 cloves garlic -- minced
3 hot Italian sausages -- about 4 inches long
1 1/2 tablespoons fennel seed
salt and freshly ground pepper -- to taste
36 baguette slices -- 2-1/2 inch

Preheat broiler. In a large bowl, combine ricotta, Parmesan, and Romano cheeses. In a medium skillet over moderate heat, heat olive oil. Add garlic and cook 45 seconds. Add sausages and cook slowly until they are well browned and cooked through (15 to 20 minutes). Remove from pan and cool completely, then remove casings.

Crumble sausage and add to cheeses, along with any oil and garlic in the skillet. Add fennel seed and season with salt and pepper; mix well.

Spread cheese mixture on bread slices and broil until bubbly and lightly browned. Serve immediately.

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QUICK ITALIAN SAUSAGE AND BEAN SOUP
Source: the California Culinary Academy
Makes 4 servings

1 pound Italian sausage
1 large onion -- finely chopped
1 clove garlic -- minced
1 green pepper -- seeded and chopped
1 teaspoon Italian seasoning
1 pound canned tomatoes -- chopped
8 ounces tomato sauce
13 3/4 ounces beef broth
1 pound red kidney beans, canned
1/2 cup dry red wine
Salt, to taste
Parmesan cheese -- grated

Remove casings and crumble Italian sausage into a 3- to 4-quart saucepan. Cook, stirring, until sausage browns lightly. Add onion and cook until it begins to brown. Spoon off most of the sausage drippings.

Add garlic, green pepper, herb seasoning, tomatoes and their liquid, tomato sauce, broth, and kidney beans and their liquid. Bring to a boil, cover, reduce heat, and simmer 30 minutes.

Stir in wine and cook, uncovered, about 3 minutes. Salt to taste. Serve with Parmesan cheese.

NOTES : Aromatic with anise and other herbs, Italian sausage gives body to this easy, chili-like soup. This is a perfect hearty soup to serve with crusty French bread and butter on a cold winter day.

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BROILED EGGPLANT PARMIGIANA
Makes 6 servings

1 teaspoon Olive Oil
1 Bay Leaf
1 1/2 cups Minced Onions
1/4 teaspoon Salt
20 milliliters Garlic -- Minced
1 Eggplant -- sliced
3 md Tomatoes -- quartered
1/2 teaspoon Oregano
1 Egg White -- Slightly Beaten
1/2 cup bread crumbs -- dry
1/2 cup Parmesan cheese -- grated
1/8 teaspoon Pepper

Coat a large nonstick skillet with cooking spray; add oil & place over medium-high heat until hot. Add onions & garlic; saute 5 min. or until tender. Add tomatoes, oregano, salt, pepper & bay leaf. Cover & cook about 25 min. or until tomatoes are tender. Remove from heat. Discard bay leaf. Put tomato mixture in processor with knife blade. Process until smooth. Put into a 12 x 8 x2 in. Baking dish. Dip eggplant slices in egg whites, dredge in breadcrumbs. Place on rack of a broiler pan coated with cooking spray; broil 4 inches from heat about 3 min. on each side. Arrange eggplant slices on tomato mixture; bake at 450 for 10 min. Sprinkle with cheese & bake an additional 5 min. or until lightly browned.

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PENNE RIGATE WITH ITALIAN SAUSAGE, MUSHROOMS AND TOMATO SAUCE
From: Bill,DC
Makes 8 servings

1/2 cup Portabello Mushrooms -- sliced
1 pound Hot bulk Sausage -- ground
1 teaspoon minced garlic
1 3/4 pints tomato sauce
1 2/3 pounds Penne pasta -- uncooked
as needed grated parmesan cheese
to taste salt and pepper

Prepare the tomato sauce ahead of time. Saute sliced portabello mushrooms and saute. Remove from pan and set aside. Crumble sausage sauce into a hot skillet. Saute, stirring until lightly browned., about 10 minutes. Drain off excess fat. Add the garlic and the sauteed mushrooms; saute 1 minute more. Add the tomato sauce to the mixture and simmer for 3-5 minutes to combine the flavors. Adjust the seasonings with salt and pepper to taste. Cook the penne in plenty of boiling salted water. Cook until al dente, or firm to the bite. About 10 minutes. Toss the pasta with the Sausage/Sauce mixture and Toss in the parmesan cheese. Add enough cheese so that the sauce clings to the pasta. Serve more cheese on the side for those who would like it.

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Bill,DC (9:19:07 pm) : * Exported from MasterCook *
Penne Salad w/ Smoked Chicken, Sun Dried Tomatoes and Pesto
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Dishes Salads And Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound penne noodles -- blanched
1/2 cup sun-dried tomatoes, rehydrated -- julienned
1/2 cup kalamata olives -- julienned
1/2 pound smoked chicken -- julienned
1 cup pesto sauce
salt and pepper -- to taste
Blanch Pasta and reserve. Julienne all other ingredients. Combine and adjust
seasonings as desired.
Chill and Serve.
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Bill,DC (9:20:29 pm) : * Exported from MasterCook *
Spaghetti Carbonara
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Dishes Pasta Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 ounces bacon -- finely chopped
1/4 cup butter
8 each eggs
1 cup grated parmesan cheese
1/4 cup half and half
salt and pepper -- to taste
2 tablespoons fresh chives -- chopped
2 pounds spaghetti -- blanched
In a pan, melt butter over medium heat. Add bacon. Fry, stirring
occasionally, until crisp.
In a bowl, beat together eggs, parmesan cheese, half and half, salt and
pepper.
When bacon is cooked, drain on paper towels and add to the egg mixture.
Put the egg mixture into a pot and SLOWLY, over low to medium heat, cook,
stirring unti eggs begin to thicken. Stir in chives.
Reheat the spaghetti in boiling salted water and put into a bowl. Pour some
sauce over the top and toss to coat. Add more cheese if necessary.
Serve immediately.
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NOTES : More half and half can be added to keep the sauce from getting too
thick.
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Bill,DC (9:21:02 pm) : * Exported from MasterCook *
Tiramisu
Recipe By : Vince Tyler of Carlucci in Rosemont (Chicago), IL
Serving Size : 4 Preparation Time :0:30
Categories : Desserts Italian Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons sugar
2 egg yolks
2 ounces cream cheese
5 3/8 ounces mascarpone cheese
3 teaspoons marsala wine
7 ounces heavy whipping cream -- whipped
2 cups espresso or strong coffee
1 ounce additional marsala
2 tablespoons additional sugar
1/2 cup warm water
24 French-style ladyfinger cookies
3 tablespoons powdered sweetened cocoa mix
STEP ONE: Prepare Cream Mixture--
In an electric mixer, prepare cream mixture by whipping sugar and egg yolks
on high speed until pale yellow and thick. With mixer on medium speed, add
cream cheese and whip until smooth. Add mascarpone and Marsala. Mix until
incorporated. Fold in whipped cream. Refrigerate.
STEP TWO: Prepare Espresso Mixture--
To prepare espresso mixture, combine espresso, additional Marsala, sugar,
and warm water.
STEP THREE:
To assemble, dip ladyfingers in espresso mixture. Place one layer of dipped
ladyfingers on bottom of serving platter. Top with one layer of cream
mixture. Add another layer of dipped ladyfingers, topped with a second layer
of cream mixture. Sift cocoa over top.
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Suggested Wine: Moscato d'Asti
Nutr. Assoc. : 0 532 0 1267 1244 0 402 4106 1440 1582 781 395
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Betsy-TKL (9:21:08 pm) :
Cacciatore With A Twist
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Uncooked Rotini (Spiral Pasta) -- I had multicolored.
2 Teasp Olive Oil
1 Medium Onion -- sliced
1 Small Green Bell Pepper, Seeded -- cut into strips
2 Garlic Cloves -- minced
1/2 Pound Turkey Breast -- cut into strips
15 Oz Can Garbanzo Beans
15 Oz Can Tomato Sauce
3/4 Teasp Dried Oregano Leaves
Cook rotini to desired doneness as directed on package. Drain; keep warm.
Meanwhile, heat oil in large non-stick skillet over medium hear until
hot. Add onion, bell pepper, garlic, and turkey; cook and stir 5 to 10
minutes or until turkey is no longer pink. ( I cooked the onion for
awhile first, added the meat and pepper and then finally in the last few
minutes added the garlic...I don't like over done garlic).
Add tomato sauce, beans and oregano; mix well. Bring to boil. Reduce
heat; cover and simer 10 minutes or until thoroughly heated.
Serve over rotini.
4 servings
Per serving
calories 280
protein 21 g
carbohydrate 42 g
fat 4 g
polyunsaturated 1 g
saturated 1 g
cholesterol 35 mg
potassium 740 mg
sodium 870 mg
protien 30%
vitamin A 25%
vitamin C 35%
thiamine 25%
riboflavin 15%
niacin 30%
calcuim 6%
iron 20%
dietary exchanges: 2 starch, 2 lean meat, 1 vegetable
Reproduced from January/February 1995 Fast and Healthy
Bonus idea.... Instead of rotini use radiatore (pasta nuggets) and
cannellini beans.. with another type meat if wanted. This is another
recipe in the same issue. They suggest to serve with parmesan cheese
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Bill,DC (9:22:36 pm) : * Exported from MasterCook *
Asparagus Risotto
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Dishes Vegetable Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 quarts low sodium chicken broth
1 cup white wine
1/4 cup butter
2 tablespoons olive oil
2/3 cup onion -- finely chopped
3 1/3 cups arborio rice
1 1/2 pounds asparagus,
2 tablespoons butter
1/2 cup parmesan cheese -- grated
Cut asparagus into 1 inch pieces, removing the tough bottom parts and
reserving the tips separately.
Bring the broth to a steady simmer in a pot on the stove.
Heat the butter and oil in a heavy skillet over moderate heat. Add the onion
and saute for 1-2 minutes, until it begins to soften, being careful not to
burn it.
Add the rice to the pan, using a spoon, stir for 1 minute, making sure all
the grains are coated. Add the wine and stir until it is completely
absorbed.
Add the asparagus, reserving the tips, and begin adding the simmering broth,
1 cup at a time, stirring continuously. Wait until each addition of the
broth is almost completely absorbed before adding the next cup. Reserve 1
cup to add at the end.
Add the asparagus tips after the rice has been cooking for 10-12 minutes and
continue to add the broth 1 cup at a time. Wipe sides and bottom of the pan
frequently to prevent sticking.
After approximately 18 minutes, when the rice is tender but still frim, add
the reserved broth. Turn off the heat and immediately add the butter and
parmesan. Stir vigorously to combine with the rice. Serve immediately.
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Betsy-TKL (9:23:38 pm) :
Calzone (bread machine made)
Recipe By : Donna German The Bread Machine Cookbook II
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--small (4)--
2/3 cup water
1 tablespoon olive oil
1/3 teaspoon salt
1/4 teaspoon oregano
2 cups bread flour
1 teaspoon yeast
--medium (6)--
1 cup water
1 1/2 tablespoons olive oil
1/2 teaspoon salt
1/3 teaspoon oregano
3 cups bread flour
1 1/2 teaspoons yeast
Calzone- Remove dough from the machine and roll it into circles of approx.
8
inches in diameter. Spread filling on one half of the circle leaving a
border
around it for closing. Close the calzone by folding the unfilled side on
top of
the filled side and crimping the edges closed with your fingers or a fork.
Place on a lightly greased baking or pizza pan. Let rise approx. 30
minutes.
Brush lightly with olive oil and bake in a preheated 500F oven for
approximately 20 to 30 minutes or until puffed and golden.
Filling- place 1.5 to 2 T each of ricotta and grated mozzarella cheese in
each calzone. Or use a stromboli filling.
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Bill,DC (9:24:07 pm) : * Exported from MasterCook *
Lentils with Spiedini
Recipe By : Vince Tyler of Carlucci in Rosemont (Chicago), IL
Serving Size : 8 Preparation Time :1:15
Categories : Italian Dishes Poultry Dishes
Vegetable Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ounce olive oil
1/2 ounce prosciutto -- minced
1/2 pound lentils -- soak overnight
2 ounces carrot -- minced
2 ounces celery -- minced
2 ounces onion -- minced
10 ounces chicken stock
1 pinch salt
1 pinch black pepper
8 wooden skewers
1 1/2 pounds boneless skinless chicken breasts -- cut in 1" cubes
2 peppers -- cut in 1" squares
1/2 loaf Italian bread, crust removed -- cut in 1" cubes
1 pound Italian sausage -- cut in 1" pieces
additonal olive oil for brushing skewers
STEP ONE: Prepare Lentils--
To prepare lentils, heat 1 ounce olive oil in sauce pot. Add prosciutto and
cook over medium heat until slightly brown. Add drained lentils and stir to
coat with olive oil. Add minced vegetables and lightly saute over medium
heat about 2 to 3 minutes. Add chicken stock and simmer on low heat until
lentils are soft. Season. Set aside.
STEP TWO: Prepare Spiedini--
To prepare spiedini, skewer in following order: chicken, pepper, chicken,
bread, sausage, bread, chicken, pepper, chicken. Lightly brush assembled
skewers in olive oil. Grill over low fire until golden brown and cooked
through, about 2 to 3 minutes per side. Serve on bed of lentils.
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Suggested Wine: Full-Bodied Chardonnay
Serving Ideas : Serve the Spiedini (skewers) on a bed of lentils.
Nutr. Assoc. : 0 1169 807 260 274 999 327 0 0 0 324 1105 3970 0 986
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Betsy-TKL (9:24:09 pm) :
CALZONE RECIPES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Kids
Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces Refrigerated pizza dough
1 each Egg
Grated parmesan cheese(optio
Recipe Filling
I saw that you were interested in the Calzone recipes in BHG Nov.
issue, so here goes: For calzones, unroll pizza dough. Roll or stretch
dough into a 15x10" rectangle. Cut into 6 5" squares. Divide desired
filling among squares. Brush edges with water. Lift one corner and stretch
dough over to the opposite corner. Press edges of dough well w/fork to
seal. Arrange on a greased baking sheet. Prick tops with a fork. Combine
egg and 1t water. Brush onto calzones.
Sprinkle w/Parmesan, if desired. Bake 425 for 8-10 mins. Let stand 5 mins.
before serving. Makes 6 calzones. Sausage-Mushroom Filling: In a skillet
cook 12oz bulk pork sausage or Italian sausage until brown.
Drain. Stir in 1/2C pizza sauce, one 4oz pkg. shredded mozzarella cheese
(1C), and 1 2-oz can mushroom stems and pieces, drained.
Ham-spinach filling: cook 1 10oz pkg frozen chopd spinach according to pkg
dirs; drain well. In a bowl combine spinach, 1C finely chopped fully
cooked ham (5oz), 1C shredded Swiss cheese (4oz), and 2T thinly sliced
green onion.
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Betsy-TKL (9:25:05 pm) :
Cheese Manicotti Florentine
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Italian
Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 Manicotti Noodles
1 Pound Ricotta Cheese -- or cottage cheese
1/2 Pound Mozzarella Cheese
1 Cup Parmesan Cheese
2 Eggs -- beaten
1 Tablespoon Chopped Parsley
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/8 Teaspoon Nutmeg
2 Cups Spaghetti Sauce
1 Small Onion
1/2 Pound Mushrooms
1/2 Pound Spinach
Sautee chopped onions and mushrooms until tender. Steam chopped
spinach until wilted (or use thawed frozen spinach). Combine ricotta,
mozzarella, 3/4 cup of the Parmesan, eggs, parsley, spices. Add spinach
and 3/4 of sautee to mixture. Fill uncooked manicotti shells; place
filled shells in a single layer in a greased 13x9 baking pan. Add
remaining sautee to spaghetti sauce. Cover manicotti with sauce.
Sprinkle with remaining Parmesan. Bake at 350 F for 35 minutes.
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Bill,DC (9:25:14 pm) : * Exported from MasterCook *
Pasta Cartoccio Frutta di Mare
Recipe By : Tony Vallone of Tony's, Houston, TX
Serving Size : 4 Preparation Time :1:00
Categories : Fish And Seafood Italian Dishes
Pasta Dishes Continental Classics
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound shrimp -- shelled & deveined
1/4 cup olive oil (plus oil for greasing dish)
1 tablespoon shallots -- finely chopped
1 tablespoon garlic -- finely minced
1/3 pound sea scallops
1 cup red ripe tomatoes -- finely chopped
1 cup fresh chicken broth or bottled clam broth
2 tablespoons parsley -- finely chopped
1/2 teaspoon oregano
3 tablespoons Cognac
4 littleneck clams
4 mussels -- well-scrubbed
1/4 pound lump crabmeat
1/3 pound perciatelli -- See Note
1/3 pound mezza-lasagna -- See Note
1/3 pound fettucine
10 small fresh basil leaves
STEP ONE:
Cut the shrimp lengthwise in half. Cut each half crosswise. Set aside. Heat
the oil in a skillet and add the shallots and garlic. Cook, stirring, about
one minute. Add the shrimp and shallots and cook, stirring, about one
minute. Add the tomatoes and broth and bring to a boil. Let simmer about one
minute and add the parsley, oregano, and Cognac.
STEP TWO:
Add the clams and mussels and cover closely. Cook until the clams and
mussels open, about one and a half minutes. Add the crab meat, stir gently,
and remove from the heat.
STEP THREE:
Bring four quarts of water to a boil and add the perciatelli. Cook, stirring
down with a fork, about one and a half minutes, and add the fettucine and
the mezza-lasagna. Continue cooking about six minutes.
STEP FOUR:
Meanwhile, spread out on a flat surface a sheet of aluminum foil measuring
about 17 by 30 inches. Fold the foil over itself to make a rectangle
measuring 15 by 17 inches. Fold over the open edges to seal. Drain the pasta
and place it in the foil bag. Pour the sauce with the seafood into the bag.
Scatter the basil leaves on top of the pasta and sauce. Fold the open end of
the foil to seal it all around hermetically.
STEP FIVE:
Lightly oil the bottom of a metal, flame-proof dish or baking sheet and
place the pasta-filled foil bag on top. Turn the burner to high. Cook for
about two minutes, until the bag puffs like a pillow.
STEP SIX: To Serve--
Using a sharp knife, cut a long slit on one side of the bag. Divide the
pasta and seafood among four heated dishes.
CHEF'S NOTE: If perciatelli or mezza-lasagna are not available, substitute
equal amounts of fettucine and cook for nine to twelve minutes.
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 1373 986 1358 620 1341 1517 386 1038 0 1287 391 935 462 0 0
0 89
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Betsy-TKL (9:25:45 pm) :
CHICKEN BREASTS AMARETTO
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Butter or margarine
1/3 cup Chopped onions
1/3 cup Chopped celery
4 cups Bread crumbs or stuffing
1 can Water chestnuts
2 teaspoons Poultry seasoning
1 teaspoon Beau monde seasoning
1 cup Chicken broth
1/2 cup Amaretto liquor
4 Chicken breasts -- boneless
Glaze:
1 1/2 c light brown sugar
1/2 cup Honey (or butter)
1/2 cup Orange juice
1/3 cup Amaretto liquor
Mix all of stuffing ingredients together and pour into greased baking
dish.
Lay chicken breasts on top of mixture (or place under stuffing mixture if
desired more moist). If placed on top, baste from time to time with glaze
sauce. Glaze sauce: combine and heat ingredients slowly in small heavy
saucepan until sugar dissolves. Cool, and either baste chicken breasts
during cooking, or serve as topping glaze at table.
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Betsy-TKL (9:27:52 pm) :
CHICKEN BREASTS MILANO
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Poultry
On The Grill
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Whole chicken breasts -- split
1/2 cup Olive or vegetable oil
1/2 cup Dry white wine
2 Cloves garlic -- crushed
1 teaspoon Fresh Italian parsley -- chopped
1 teaspoon Dried leaf oregano -- crumbled
Salt
Pepper
1/8 teaspoon Crushed red-pepper flakes -- (or more)
1/3 cup Parmesan cheese -- grated
Fresh spinach leaves -- steamed
Hot cooked rice
Red bell pepper strips
Mix oil, wine, garlic, parsley, oregano, salt and pepper (to taste).
Marinate chicken in a shallow pan, covered, for several hours or
overnight.
Remove chicken and reserve marinade. Place breasts, skin- side up in 1 or
2 roasting pans; do not crowd. Brush with part of reserved marinade. Bake
in 375 F oven, basting occasionally with marinade, for 40 minutes until
skin is crisp. Sprinkle part of Parmesan over the chicken and return to
oven just until Parmesan begins to turn golden. Line a warm platter with
steamed spinach leaves, then with rice. Arrange chicken breasts on top and
sprinkle with remaining Parmesan cheese. Garnish with red pepper strips.
(NOTE: Chicken breasts can be grilled about 4 inches from coals for 20
minutes, turning and basting with marinade until chicken is golden.)
Makes 8 servings.
[Family Circle GREAT IDEAS Vol 12 No 4]
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Bill,DC (9:30:14 pm) : * Exported from MasterCook *
Orzo with Pancetta and Pine nuts
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound bacon
1/4 cup olive oil
1 cup pine nuts
2 cups orzo
1 quart chicken stock
1 tablespoon fresh oregano -- chopped
salt and pepper -- to taste
Chop the bacon and saute it in the olive oil over medium heat until lightly
browned. Remove with slotted spoon to paper towels to drain.
Add the pine nuts to the pan and saute, stirring constantly, until browned,
aboutr 1-2 minutes. Remove with slotted spoon to paper towels to drain. Add
the orzo to the pan and saute for about 1 mintue, stirring constantly.
Add the broth, oregano, salt and pepper, then bring the mixture to a boil.
Lower the heat, cover the pan and simmer for 12-14 minutes, until all the
broth is absorbed. Remove the pan from the heat.
Add the bacon and pine nuts to the orzo, toss and serve .

END OF FILE - Part 1 (of 2)