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Italian RecipesAntipasto1/2 Pound sliced Genoa salami 1 slicing tomato 1 large white onion 2 roasted red bell peppers 1 Pound sliced provolone 2 cans black pitted olives 1 can baby corn on the cob 1 small jar of Pepperoncini peppers 2 stalks of celery 1 can of rolled anchovies extra virgin olive oil Use a long platter, and arrange in the following order: Salami, provolone, tomato, onion, red peppers, and achovies. Put the baby corns and olives in the center of tray. Take and cut in half celery sticks. Then slice each again length wise. Arrange celery sticks in between each antipasti. Sprinkle some salt lightly on everything. Then drizzle olive oil on everything. Let the antipasti sit covered in the refrigerator till ready to serve. Sitting helps enhance the flavors. Antipasto 3 Basic Polenta 9 Cups Water 1 Teaspoon Salt 3 Cups Cornmeal; coarse−grain Bring water to a boil in a large heavy pot. Add salt and reduce heat until water is simmering. Take cornmeal by the handful and add to water very slowly, controlling the flow to a thin stream through your fingers. To avoid lumps, stir quickly with a long handled wooden spoon while adding cornmeal. If necessary, stop adding cornmeal from time to time and beat mixture vigorously. Cook, stirring constantly, 20 to 30 minutes. Polenta will become very thick while cooking. It is done when it comes away cleanly from the sides of the pot. Pour polenta into a large wooden board or a large platter. Wet your hands and smooth out polenta evenly, about 2 inches thick. Let cool 5 to 10 minutes or until polenta solidifies. Cut cooled polenta into slices 1 inch wide and 6 inches long. Place slices in individual dishes. Serve hot, covered with your favorite sauce. Makes 6 to 8 servings. Variation: Fried Polenta (Polenta Fritta): Prepare polenta and let cool completely. Cut cooled polenta into slices 2 inches wide and 6 inches long. Pour oil about 1 inch deep in a large skillet. Heat oil until a 1−inch cube of bread turns golden almost immediately. Fry polenta slices on both sides until light golden. Drain on paper towels. Serve hot. It is importent to insure the oil is hot enough, otherwise the polenta will absorb oil and your polenta will be greasy and unpalatable. Basic Polenta 4 Tomato Bruschetta 1 Loaf Italian bread, halved lengthwise then cut crosswise diagonally, into 1−in slices 1 Garlic clove; minced 2 Tablespoon Olive oil 2 Large Tomatoes; peeled, seeded, and chopped 1/4 Teaspoon Salt 1/4 Teaspoon Pepper 1/2 Cup Chopped fresh basil Toast the bread under the broiler until lightly browned. Combine the garlic and olive oil and brush over one side of the bread. Spread the tomatoes over the bread. Sprinkle with salt and pepper. Broil for about 30 seconds to heat the tomatoes. Sprinkle with basil and serve. Tomato Bruschetta 1 Loaf Italian bread, halved lengthwise then cut crosswise diagonally, into 1−in slices 1 Garlic clove; minced 2 Tablespoon Olive oil 2 Large Tomatoes; peeled, seeded, and chopped 1/4 Teaspoon Salt 1/4 Teaspoon Pepper 1/2 Cup Chopped fresh basil Toast the bread under the broiler until lightly browned. Combine the garlic and olive oil and brush over one side of the bread. Spread the tomatoes over the bread. Sprinkle with salt and pepper. Broil for about 30 seconds to heat the tomatoes. Sprinkle with basil and serve. Calamari Imbottiti 8 small squid 1 small onion,chopped 2 tablespoons raisins 1−1/2 cups bread crumbs 1 teaspoon minced parsley 2 tablespoons grated Parmesan cheese salt and pepper 1 egg ,well beaten 1 #2 can tomatoes 4 tablespoon olive oil 1 clove garlic Have fish dealer clean squid thoroughly, removing eyes, outside skin and intestines. Cut off heads and tentacles. Wash well, and drain. Combine remaining ingredients, and fill the cavity in each squid with stuffing. Sew squid closed, or fasten with toothpicks. Place in baking dish or pan, and cover with the following sauce: 1 #2 can tomatoes, 4 tablespoon olive oil, 1 clove garlic. Brown garlic in oil, mash tomatoes with fork, and add. Simmer for 10 minutes. Then pour over squid and bake in hot oven 400 degree for 35 minutes, or until tender. Serve whole with sauce. Calamari Imbottiti 7 Focaccia Versiliese 2 Teaspoon dried yeast 1 Cup warm water 1 Tablespoon olive oil 1 Tablespoon rosemary, chopped 4 sage leaves, torn 3 1/2 Ounce olives, pitted 2 Tablespoon garlic, minced 2 Cup unbleached all−purpose flour 1 Cup corn flour 2 Teaspoon salt 2 Teaspoon olive oil Stir the yeast into a alrge mixing bowl with the water & let proof for 10 minutes. Stir in the olive oil, rosemary, sage, olives & garlic. Using a wooden spoon, mix in the flours & salt & stir until the dough is thick & smooth. Knead by hand for 8 to 10 minutes until the dough is firm & elastic. Set the dough in a lightly oiled container, cover with plastic wrap & let rise until doubled. Turn the dough onto an oiled 10 1/2" X 15 1/2" baking pan & stretch it to fit. If it won't fit, let it rest for 10 minutes & try again. Cover with a towel & leave until it has half risen, about 30 minutes. 30 minutes before baking, preheat oven to 400F. Just before baking, dimple the top of the dough with your fingertips & sprinkle with some extra salt & 2 ts of oil. Bake for 25 to 30 minutes until golden. Slide off baking sheet onto a rack & let cool for a few minutes before eating warm or at room temperature. VARIATION: Focaccia Dolce. Substitute 2 oz raisins & 1 oz pine nuts for the olives, herbs & garlic. Soak the raisins in warm water for 30 minutes before using & toast the pine nuts. Focaccia Versiliese Eggplant Parmigiana 2 Small Eggplants; unpeeled cut into 1/4−inch rounds 2 Eggs; lightly beaten 1−1/2 Cup Bread crumbs 1/2 Teaspoon Salt 1/8 Teaspoon Pepper 1 Garlic cloves peeled and halved 3/4 Cup Olive oil 20 Ounce Tomatoes, canned 1/3 Cup Tomato paste 2 Tablespoon Minced basil 1 Teaspoon Salt 1/8 Teaspoon Pepper 1 Cup Grated Parmesan cheese 1/2 Pound Mozzarella cheese; thinly sliced Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and pepper. Refrigerate 20 minutes. In a large saucepan, saute garlic in 2 tablespoons oil for 1−2 minutes. Remove garlic and add tomatoes, tomato paste, basil, salt and pepper. Cover and simmer 30 minutes. Preheat oven to 350F. Brown eggplant in 1/4−inch oil in a large skillet. Drain on paper towels. Put a thin layer of tomato sauce into a baking dish and layer eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella on top. Bake, uncovered, for 30 minutes. Eggplant Parmigiana 9 Caponata 2 LARGE EGGPLANTS 1 Teaspoon SALT 3/4 Cup OLIVE OIL 2 CLOVES GARLIC, CRUSHED 2 ONIONS, CHOPPED 1 Pound PLUM TOMATOES, Quartered 3 CELERY STALKS, DICED 1 Pound CAN PITTED BLACK OLIVES 12 Ounce JAR OLIVE SALAD 1/4 Cup CAPERS 1/2 Cup PINE NUTS 1/4 Cup RED WINE VINEGAR 2 Teaspoon SUGAR SALT AND PEPPER TO TASTE Wash and cube unpeeled eggplant. Salt and let stand 1 hour. Squeeze dry. Saute in oil until soft. Remove. Saute onions and garlic in same oil. Add tomatoes, olives, and celery. Cook until tender−−15 minutes. Add eggplant, capers, and pine nuts. In another pan heat vinegar and sugar. When dissolved, pour over eggplant. Season to taste and cook an additional 20 minutes. Serve hot or cold as relish with dinner or with french bread rounds as a buffet or cocktail dish. Caponata 10 Basic Italian Bread Biga: 1/2 Teas. Active Dry Yeast 1 Cup Lukewarm water 2 Cups Unbleached, All−purpose Flour Mix the yeast and water together, and then slowly start adding the flour, mixing well. Cover with plastic wrap and let sit at room temperature for up to 6 hours. Refrigerate overnight. Bread: 2 Cups Warm Water (about 90 degrees F.) 1 Pkg. Active Dry Yeast 5−6 Cups All−purpose, Unbleached Flour 2 Ts. Salt Place the water in a large bowl, sprinkle the yeast overtop and mix well. Let sit 10 minutes until bubbly. Add the biga, flour, and salt and stir with a wooden spoon (or mix with your hands) until everything is mixed. The dough will be fairly wet and sticky at this point. Cover and let stand in a warm spot for about 1 to 1 1/2 hours until doubled in volume. Punch down the dough, folding it over on itself two or three times, cover and let rise once more until doubled, about 1 hour. If you choose, you could refrigerate your dough at this time and leave it overnight to prepare the next day. Turn out your dough onto a floured baking sheet, and without overworking it too much shape into one large or two smaller round or oval shaped loaves, using as much extra flour as needed to keep it from sticking. Slash across the tops of the loaves with a serrated knife or razor just prior to baking. Preheat the oven to 350 degrees F. and place a casserole dish with boiling water on the lower oven rack. Bake your bread 30 minutes, turn the baking sheet around, and reduce the heat to 300 degrees and bake for another 30−45 minutes. At this point your bread should be golden brown and should sound hollow when you tap the bottom. Allow the bread to cool to room temperature and serve. Basic Italian Bread 11 Risotto alla Parmigiana 2 tablespoons unsalted butter 2 tablespoons olive oil 1 medium onion, finely chopped 1 pound Arborio rice 6 cups chicken stock, hot 2 tablespoons butter 3 ounces Parmagiano Reggiano cheese, coarsely grated Heat the butter and oil in a large, straight−sided saute pan or saucepan. Add the onion, and saute until soft, without browning. Add the rice, and saute for 2 minutes until the rice is well−coated. Ladle 1/2 cup of stock into the rice, stirring constantly, until all the liquid is absorbed and the rice is almost dry. Add more stock, 1/2 cup at a time, until it's all absorbed by the rice and the rice is al dente. The rice should be very moist and creamy, but not runny; the rice should be firm but tender, not crunchy. Remove from heat, and stir in the raw butter and the Parmagiano cheese. Salt to taste, and serve immediately. Risotto alla Parmigiana 12 Gnocchi Alla Giordano 2 pounds Baking potatoes 1 cup All−purpose flour 1 Whole egg plus 1 Egg yolk, lightly beaten 2 tablespoons Unsalted butter, softened 1 teaspoon Salt Freshly grated Parmesan cheese Tomato sauce Boil the potatoes in their jackets, drain, peel and put through a ricer or food mill. While the potatoes are still warm, blend in the flour, add the egg, egg yolk, butter and salt. Place the potato mixture on a floured board and knead lightly; the dough will be soft. Roll the dough in 1" thick sticks about 10" long. Cut each roll into 3/4" pieces. Rub each pieces of dough lightly over the coarse side of a cheese grater. In a large pot of boiling salted water, cook the gnocchi until they rise to the top of the water. Using a slotted spoon, remove the gnocchi to a warm bowl. Sprinkle with Parmesan cheese, top with tomato sauce and serve at once. Manicotti 1 lb. ricotta cheese 1 1/2 lbs. mozzarella cheese (grated), divided 1/4 cup romano cheese (grated) Salt and pepper 1/4 cup provolone cheese (grated) Parsley (chopped) 3 eggs 2−3 cups tomato sauce Combine all ingredients together, except tomato sauce. Mix well. (Use 1 lb. mozzarella cheese) Spread some tomato sauce on the bottom of a baking pan. Stuff manicotti shells and place in pan. Spread more tomato sauce in between each layer and on the top, followed by 1/2 lb. of just mozzarella cheese. Bake at 350 degrees F for 3/4 hour. Then, broil for 2−3 minutes to brown top. Manicotti 14 Torta Di Spinaci 10 oz. spinach, blanched 1 minute, drained, dried and chopped 2 cups all purpose flour, extra for kneading dough 1/2 cup unsalted butter(4 oz.) 1 egg yoke plus 3 whole eggs, beaten 3 tbs milk 1/4 cup golden raisins, soak 30 minutes in water, drain 3/4 cup heavy cream 1/2 cup grated Parmesan cheese salt and ground pepper 2 1/2 tbs (1 oz.) Pine nuts To make dough by hand: Pour flour into a bowl, add salt and the butter. Using fingertips, work the butter into flour until a crumbly dough forms. Add the egg yoke and milk, incorporate, and knead dough into a ball. Wrap in plastic wrap and refrigerate for 1 hour. Food processor dough: Combine flour and salt in the work bowl and using metal blades process briefly to mix. Add butter and process until the ingredients resemble course meal. Next add egg yoke and milk and process until dough forms a ball around the blades. Remove dough, shape to ball, wrap in plastic wrap and refrigerate for 1 hour. Pre−heat oven to 350 degrees. Using 1 tbs. butter, grease a 9 inch tart pan with a removable bottom and then dust with flour. Using a lightly floured board, roll out the dough into a round shape, making it 1 inch larger than the diameter of the pan. Line the prepared pan with the pastry dough and trim. In a bowl, combine the blanched, chopped spinach, raisins, whole eggs, cream and Parmesan cheese. Mix well and season with salt and pepper to taste. Pour into the pastry−lined tart pan and top with the pine nuts. Bake in oven until it is golden, about 40 minutes. Remove, let cool slightly and then transfer to a serving dish. Serve Torta luke warm or cool. Torta Di Spinaci 15 Meatballs (P |