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Place the baby mozzarella in a small dish and set on 1 corner of the board.

Roll the prosciutto like a burrito, fold the mortadella in half 2 or 3 times, and wrap the cappicolla into a horn shape and place it creatively on the cutting board.
(There is no set way to roll the meats, just go with the way the meat is cut).

Slice a bit of each cheese, the soppressata, and pepperoni and place on board in between folded meats. Scatter board with artichoke hearts, olives, pepperoncinis, and roasted red peppers.

To finish, take a few basil leaves sliced chiffonade-style and mix with the minced garlic and olive oil. Drizzle over the entire board. Garnish with whole basil leaves and serve with cucumber slices as an alternative to crackers.

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Transfer to a bowl, then cover, and let steam 10 minutes. Alternatively, place peppers in resealable plastic bags to steam. Peel peppers and discard stems and seeds. Cut lengthwise into 1-inch-wide strips.

In a bowl, place cleaned peppers. Douse with balsamic vinegar, salt, and pepper, to taste.

Note:
Peppers can marinate, covered and chilled, up to 3 days.

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When ready to use, the cooked pasta should be added to a saucepan with the appropriate amount of sauce. Garnish with basil leaves and cheese, if using.

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In a deep skillet over medium-high heat, brown the beef rolls on all sides in the olive oil. Remove as they brown and set aside.

Add the chopped pancetta to the pan, along with the onion, chopped garlic, and carrot, lower the heat to medium-low and cook, stirring occasionally, until the vegetables are soft but not brown. Add the wine, increase the heat slightly, and cook, scraping any brown bits. When the wine is reduced by half, add the tomatoes and continue cooking for 5 minutes, to reduce and thicken tomatoes into a sauce.

Stir the pepper flakes into the pan and add the beef rolls, spooning sauce over to cover well. Season with salt and pepper and reduce the heat to medium-low. Cover the pan and cook 25 minutes. Serve immediately.
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Chicken Bolognese With Penne



For this true stand alone dish you can substitute the chicken with Sweet or Hot Italian Sausage which will give you some of the best bolognese sauce you've ever tasted. You can also let the sauce cook down till it's really thick and then add a few table spoons of the pasta water. All the flavors combine well to make an absolutely superb bolognese. For a different flavor try adding some mushrooms and red wine instead of white wine.

Prep Time: 20 minutes
Cook Time: 40 minutes
Makes: 4 - 6 Servings

2 tablespoons olive oil
1 pound ground chicken
1/2 cup finely chopped red onion
4 cloves garlic, minced
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1 tablespoon thyme leaves
Pinch chili flakes
Salt and freshly ground black pepper
1/2 cup dry white wine
2 cups tomato sauce
1/2 cup tomato juice
Salt and freshly ground black pepper
1/2 cup grated Parmesan, plus more for garnish
1/4 cup chopped fresh parsley leaves
1 pound penne pasta

Heat a large saute pan over high heat. Add the olive oil and heat. When the oil is hot, add the ground chicken and cook until well browned, stirring occasionally, about 8 minutes. Add the onion, garlic, carrots, celery, thyme, and chili flakes and cook until the vegetables are softened, about 5 to 8 minutes. Carefully deglaze the pan with the white wine, scraping the bottom of the pan with a wooden spoon. Reduce until the white wine is almost completely evaporated.

Add the tomato sauce and juice and simmer until a thick sauce consistency, about 20 minutes. Season, to taste, with salt and pepper.

Cook the penne in boiling, salted water until al dente. Drain the pasta and set aside. Add a few tablespoons of the pasta cooking water to the sauce. Add the drained pasta to the sauce along with the Parmesan and toss well. Serve in a large bowl garnished with parsley leaves.
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Chicken Cacciatore



This dish is easy and extremly tasty.
If you like food spicy, as I do try adding
one can of drained Rotel Tomatoes.

Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 4 Servings

1 1/4 pounds boneless, skinless chicken breast (3 pieces)
or 1 package boneless, skinless chicken thighs, if you prefer dark meat
Salt and freshly ground black pepper
2 tablespoons (2 turns around the pan) extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes
2 portobello mushroom caps, halved crosswise and thinly sliced
4 cloves garlic, crushed and minced
1/2 cup beef broth or stock
1 (28-ounces) can crushed tomatoes
A handful flat-leaf parsley, chopped
1 pound egg ribbons or egg fettuccini, cooked to al dente
Crusty bread and grated Parmigiano or Romano, for passing

Heat a large nonstick skillet over medium high heat. Add half of the extra-virgin olive oil and brown chicken breasts or thighs for 3 or 4 minutes on each side. Remove chicken from pan and season with salt and pepper.

Return pan to stove, reduce heat to medium and add the remaining. Add crushed pepper, sliced mushrooms, and garlic. Season with salt (salt is a magnet for drawing out liquid). Cover and cook mushrooms 5 minutes or until mushrooms are dark, tender and have given off their juices. Add about 1/2 cup of beef broth to intensify the wild mushroom flavor, then stir in the tomatoes and parsley.

Cut the chicken into bite-size chunks or slices and add to sauce. Simmer sauce 5 minutes to finish cooking chicken pieces and to allow the flavors to combine. Toss pasta with cacciatore and serve with crusty bread and grated cheese.

Note:
Beef broth and stock is now available in resealable paper containers, which can be found on the soup aisle of your market. These paper containers make storage of remaining broth easier; keep some on hand in your refrigerator.

Beef broth is used instead of chicken broth in this recipe because it pairs better with the beefy taste of portobello mushrooms. The broth will make your cacciatore taste as if it simmered all day because it accents the mushroom taste well.


Depending on your brand, 1 large can of tomatoes can vary in weight from 28 to 32 ounces. Use your favorite, but check to make sure the product is sugar free.
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Chicken Francese



This dish is simple to make and looks classy. It is also very delicious. Try pounding the chicken earlier in the day which will make less work for you later.

Prep Time: 20 minutes
Cook Time: 20 minutes
Makes: 4 Servings

Ingredients:
4 skinless, boneless, chicken breasts (about 11/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley

Preparation:
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.

Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
Serve it with a lemon cream pasta and asparagus (recipe follows).

Lemon Cream Pasta & Asparagus:



(Makes: 4 Servings)

Ingredients:
pasta of choice
1 tablespoon margarine or butter
2 cups fresh asparagus cut into 2-inch pieces
2 cloves garlic, minced
1/2 cup whipping cream
2 teaspoons finely shredded lemon peel

Preparation:
1. Cook pasta according to package directions; drain and keep warm.
2. Meanwhile, melt margarine in a large skillet; add asparagus and garlic.
Cook, stirring frequently, for 2 to 3 minutes
or until asparagus is crisp and tender.
Remove with a slotted spoon and add to pasta.
3. Combine whipping cream and lemon peel in skillet; bring to boiling.
Boil for 2 to 3 minutes or until reduced to 1/3 cup.
To serve, pour cream mixture over pasta mixture; toss gently to coat.
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Chicken Marsala



Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 4 Servings

Ingredients:
1/2 cup all-purpose flour
1 tablespoon Essence, recipe follows
2 (6 to 8-ounce) boneless, skinless chicken breasts,
cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
3/4 cup Marsala
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish

Preparation:
In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.

When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.

Essence:

(Makes: About 2/3 Cup)

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
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Chicken Parmesan 1



(Makes: 4 Servings)

Ingredients:
1 3/4 c Spaghetti sauce
1/2 c Shredded mozzarella cheese
1 tb Grated parmesan cheese
1/4 c Chopped fresh parsley
4 Boneless and skinless chicken breast halves
1 Egg, slightly beaten
1/2 c Seasoned bread crumbs
2 tb Butter or margarine

Preparation:
Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts.
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Chicken Parmesan 2



Prep Time: 25 minutes
Cook Time: 40 minutes
Makes: 4 Servings

Ingredients:
1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 11/2 pounds)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried bread crumbs
1 (8-ounce) ball fresh buffalo mozzarella, water drained
Freshly grated Parmesan
1 pound spaghetti pasta, cooked al dente

Preparation:
Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.

Preheat the oven to 450 degrees F.

Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.

Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.
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Chicken Piccata 1



Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 3 to 4 Servings

1 pound thin sliced skinless, boneless chicken breast
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon hot paprika
2 tablespoons olive oil
1 large lemon-half thinly sliced, half juiced
2 tablespoons butter
1 medium shallot, chopped
1/3 cup white wine or dry vermouth
1/3 cup chicken broth

Some thin-sliced chicken breast has been sliced crosswise, so they look like thin rounds and strips; others look like large cutlets. If your market has the large ones, slice them on an angle into 2 or 3 pieces, so they look like veal scallops.

Trim any fat from chicken and slice if necessary as described above; arrange chicken pieces in a single layer on a large plate or a tray. In a small bowl, mix flour, salt and hot paprika. Sprinkle half of seasoned flour over chicken. Turn pieces over and dust with remaining seasoned flour.

In a large skillet, heat oil over high heat. Add lemon slices and cook 1 minute on each side; remove and set aside. Add chicken pieces to pan in a single layer and cook until golden brown outside and white inside but still juicy, 1 to 2 minutes on each side; remove to a platter.

Melt 1-tablespoon butter in same skillet over medium heat. Add shallot and cook until softened, about 2 minutes. Pour in wine and broth and bring to a boil over high heat, scraping up any brown bits from bottom of pan with a wooden spatula; boil until reduced by half, about 1 minute. Stir in lemon juice and remaining butter, strain sauce over chicken, garnish.
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Chicken Piccata 2



This recipe is easy to make, absolutely delicious and perfect for a dinner party. The chicken is tender, moist and very flavorful. And goes great over a bed of angle hair pasta or a mushroom pilaf. Can also be served with sauteed cremini mushrooms and artichokes. Yum!

Prep Time: 15 minutes
Cook Time: 25 minutes
Makes: 4 Servings

2 skinless and boneless chicken breasts,
butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
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Chicken Saltimbocca



This light, fresh and satisfying dish is full
of flavor and great for entertaining.
Serve it with some rice that is cooked in
chicken stock instead of water, it's fabulous.

Prep Time: 45 minutes
Cook Time: 20 minutes
Makes: 6 Servings

6 (3-ounce) chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice

Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto on top of each chicken cutlet.

Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.

Arrange an even, thin layer of spinach on top of the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.

Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes.

Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

Alternatives:
For extra taste saute fresh garlic & add the spinach to it.
Then place spinach on top of prosciutto and proceed as directed.

For an even better taste try using fresh baby spinach leaves
instead of frozen sauted in butter/evoo and minced garlic.

If you don't have chicken stock or lemon just deglaze the pan
with white wine instead, the sauce will still turn out great.

Try substituting the Parmesan with cheeses of your choice
eg: Provolone or Swiss Cheese .

And instead of spinach use creamed spinach
or a mushroom or asparagus filling.

If you find the prosciutto to salty use thin slices of ham.
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Eggplant Parmesan 1



Prep Time: 20 minutes
Cook Time: 50 minutes

Ingredients:
1 medium eggplant sliced
1 egg beaten with 2 tablespoons milk
Dried Italian bread crumbs
Olive oil
6 ounces tomato paste
6 ounces white or red wine
Pinch dried oregano
Salt and pepper, to taste
1 clove of garlic, crushed
1/2 pound mozzarella, sliced
1 cup freshly grated Parmesan cheese

Preparation:
Preheat oven to 400 degrees F. Slice washed eggplant 1/2-inch thick. Dip slices into the egg mixture and then into the bread crumbs, coat well. Grease a cookie sheet with olive oil. Arrange each slice of coated eggplant in one layer on the cookie sheet and drizzle each piece with olive oil. Bake in the oven for about 15 minutes. Check that the slices are golden brown, turn then and bake for another 15 minutes. They should be browned on both sides. Set aside.

In a small saucepan dilute the tomato paste with wine. A good mix is a can of paste and a can of wine. Add the oregano, salt, pepper, and crushed garlic. In a baking dish arrange browned eggplant slices in 1 layer. Spread 2 tablespoons of sauce on each slice. Layer each eggplant with a slice of mozzarella and sauce until all is used. Top with Parmesan cheese and bake for about 20 minutes. Serve hot.
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Eggplant Parmesan 2

This dish is super flavorful and quite easy to make.
The aroma from the sauce is unbelievable.
Try making the sauce a day ahead to save you time.

Prep Time: 1-2 Hours
Cook Time: 1 hour
Makes: 8 Servings

Spicy Tomato Sauce:
1/3 cup extra-virgin olive oil
3 garlic cloves, minced
1 cup black olives, pitted and roughly chopped
1 teaspoon hot red pepper flakes
3 tablespoons capers, drained
2 (28-ounce) cans tomatoes (recommended: San Marzano), crushed by hand
1/4 cup fresh basil leaves, hand torn
Kosher salt and freshly ground black pepper

Ingredients:
4 cups dried bread crumbs
1 tablespoon garlic powder
1 tablespoon dried oregano
Salt and freshly ground black pepper
5 eggs
1 cup all-purpose flour
Extra-virgin olive oil
4 pounds medium eggplants, trimmed and cut lengthwise into 1/2-inch-thick slices
2 pounds whole milk ricotta cheese
1/2 cup chopped fresh basil leaves
1 1/4 cups freshly grated Parmigiano-Romano
2 pounds shredded mozzarella cheese

First Make The Sauce:
Put a large saucepan over medium heat and add the olive oil. Add the garlic and cook 1 minute. Add the olives, red pepper flakes, and capers, and let that cook for 2 minutes, stirring often. Toss in the tomatoes with their juices and bring to a low simmer. Stir in the basil and season with salt and pepper. Simmer for 10 minutes. Remove from the heat and set aside.

Combine the bread crumbs, garlic powder, and oregano in a shallow bowl; season generously with salt and pepper and mix well. Crack 3 of the eggs into another shallow bowl; season with salt and pepper and beat with a fork to mix. Put the flour in another shallow bowl and season with salt and pepper. Arrange the eggplant, flour, beaten eggs, and bread crumbs on a work surface near the stove.

Heat about 1/4-inch olive oil in a large skillet over medium heat. When the oil is hot, dredge several eggplant slices first in the flour, then dip them in the egg, and finally coat them in the bread crumbs. Put as many eggplant in the skillet as will fit comfortably in a single layer and cook until tender and well browned on both sides. Drain on paper towels. Cook all of the eggplant slices this way, adding more olive oil to the pan as needed.

Stir together the ricotta and 1/2 cup of the Parmigiano cheese. Stir in the basil and remaining 2 eggs, and season with salt and pepper.

Preheat the oven to 350 degrees F.

To Assemble The Dish:
First get yourself set up with a large, buttered baking dish. Have ready the eggplant, the ricotta mixture, the tomato sauce, the shredded mozzarella cheese and the remaining 3/4 cup grated Parmigiano.

To start, spoon some of the tomato sauce over the bottom of the baking dish. Now add a layer of eggplant. Spread with half of the ricotta mixture. Spoon another layer of tomato sauce over and sprinkle with about one-third of the mozzarella. Repeat with a layer of eggplant, the rest of the ricotta, tomato sauce, and another third of the mozzarella. Finish with the rest of the eggplant, the rest of the tomato sauce, and the rest of the mozzarella. Sprinkle with the 3/4 cup Parmigiano.

Put the dish in the oven and bake for about 1 hour, until golden and bubbling. Let stand for about 20 minutes before cutting.

Serve with garlic bread and nice salad.
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Eleanora's Eggplant Parmigiana



Eggplant Parmigiana is an Italian casserole made by layering slices of eggplant and mozzarella, and covering them with tomato sauce. The robust, slightly bitter eggplant is the perfect balance to the sweet tomato sauce—ideal for an autumn or winter dinner. When buying eggplants, be sure to look for medium-size ones, as larger eggplants can be watery and acrid.

(Makes: 8 to 10 Servings)

When buying eggplants, be sure to look for medium-size ones, as larger eggplants can be watery and bitter.

3 cups unseasoned, dry breadcrumbs
1 teaspoon dried basil
1 teaspoon dried parsley
2 cups all-purpose flour
14 large eggs, lightly beaten
1 1/4 cups (4 ounces) finely grated pecorino Romano cheese
3 medium eggplants, peeled and sliced lengthwise into 1/4-inch-thick slices
Light olive oil, for frying
Eleanora’s Marinara Sauce
2 teaspoons dried oregano
4 cups (16 ounces) shredded, aged mozzarella

1. Preheat oven to 375° with rack in center. Line a baking sheet with parchment paper. Line a second baking sheet with paper towels. Set aside.

2. Combine breadcrumbs, basil, and parsley in a shallow dish. Place flour in a second shallow dish. In a third, larger, shallow dish, whisk together eggs and 1 cup pecorino Romano. Dip sliced eggplant in flour, shaking off any excess. Dip floured eggplant in egg mixture to coat both sides. Dip eggplant in seasoned breadcrumbs to lightly coat both sides. Transfer to parchment-lined baking sheet. Set aside. 3. Heat 1/4 inch olive oil in a large straight-sided skillet over medium heat until hot but not smoking. Fry eggplant in batches until golden brown, about 3 minutes per side. Transfer to the baking sheet lined with paper towels. (If excess breading burns in oil, or oil begins to burn, discard oil and begin again with fresh oil.)

4. In a 4-quart shallow baking dish, spread 1 cup marinara sauce evenly over bottom. Layer 1/4 of the eggplant slices to cover sauce. Spread 1 1/4 cups sauce evenly over eggplant. Sprinkle with 1 heaping teaspoon pecorino Romano, 1/2 teaspoon dried oregano, and 1/3 cup shredded mozzarella. Repeat procedure three times, omitting mozzarella in final layer.

5. Cover casserole with foil, and bake about 30 minutes, or until bubbling slightly. Remove foil, and sprinkle remaining shredded mozzarella over casserole. Bake until cheese is just melted. Allow to cool and set, about 20 minutes.

Eleanora's Marinara Sauce:

(Makes: About 6 Cups)

3 tablespoons extra-virgin olive oil
1 large onion, finely diced
Coarse salt and freshly ground pepper
1 tablespoon minced garlic (2 medium cloves)
3 28-ounce cans peeled whole tomatoes, strained and puréed
3 ounces tomato paste
2 tablespoons chopped fresh basil

1. In a medium saucepan, heat olive oil over medium heat. Add onion; season with salt, and cook, stirring occasionally, until onions are translucent, about 3 minutes. Add garlic, and cook 2 minutes more.

2. Add tomatoes, tomato paste, salt, and pepper. Bring to a boil. Reduce to simmer, and cook until thick, about 30 minutes. Stir in basil. Remove from heat.
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Fettucini Alfredo



The lemon taste makes this dish quite refreshing and less "heavy" tasting. The acidity from the lemons & lemon peel cut through the rich & creamy
sauce and sets this one apart from the normal alfredo.

Prep Time: 5 minutes
Cook Time: 5 minutes
Makes: 6 to 8 Servings

18 ounces fresh fettuccine
2 1/2 cups heavy cream
1/2 cup fresh lemon juice
12 tablespoons unsalted butter
2 cups grated Parmesan
2 teaspoons grated lemon zest
Pinch freshly grated nutmeg
Salt and freshly ground white pepper

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain.

Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.

Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
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Fettucini Alfredo - Tyler Florence

This recipe is easy to make and Delicious!
To save time you can buy fettuccine noodles
from the store and just make the sauce.
Try adding a little garlic and fresh oregano, Yum!

Prep Time: 15 minutes
Cook Time: 50 minutes
Makes: 4 Servings

Pasta Dough:
3 cups 00 flour or unbleached all-purpose, plus more for dusting
1 teaspoon salt
3 eggs plus 2 yolks
1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 tablespoon water
Cornmeal, for dusting

To Make Pasta Dough:
Combine the flour and salt; shape into a mound on your work surface and make a well in the center. Add whole eggs, yolks, and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball.

Knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.

Divide the ball of dough in small sections, cover and reserve the dough you are not immediately using to prevent it from drying out.
,br> Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers.

Reduce the setting and crank dough through again, 2 or 3 times. Continue tightening and rolling until the sheet is about 1/4-inch thick. Keep in mind, overly thick pasta tastes gummy.

Cut the long sheet into workable 18-inch pieces. Now, using the fettuccine cutting attachment, run the sheets through the cutting slot. Dust the noodles and a baking sheet with cornmeal. Coil the strands into a nest. Allow to dry for about 10 minutes before cooking.

Alfredo Sauce:
1 pint heavy cream
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Chopped fresh flat-leaf parsley, for garnish

To Prepare Alfredo Sauce:
Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.
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Fettuccine all'Alfredo con Prosciutto di Parma



This quick and easy meal goes great with just about any meat. And when it's done, your guests will think that you spent hours to prepare this delicious and elegant dish. You can also use grilled chicken breasts and shrimp for this recipe. Also goes great with salad and a nice crusty bread.

Prep Time: 5 minutes
Cook Time: 11 minutes
Makes: 4 Servings

1 (12 ounce) package egg fettuccine
1/3 pound prosciutto di Parma
2 tablespoons butter
1 to 1 1/4 cups half-and-half
1 cup (3 healthy handfuls)
grated Parmigiano-Reggiano
2 pinches ground nutmeg or
about 1/4 teaspoon freshly grated nutmeg
Coarse ground black pepper
A pinch coarse salt

Bring salted water to a rolling boil for the pasta and cook to package directions for al dente pasta. Slice prosciutto ham into thin strips across. Separate ham ribbons and loosely pile them up and set aside.

Preheat a large skillet over moderate heat. Drain the pasta. Add the butter to the pan and melt. Add half-and-half to the melted butter. Stirring constantly, add cheese and cook sauce 1 minute. Season with nutmeg, pepper, and a pinch of salt. Turn off heat under sauce and add pasta to the skillet. Toss pasta until sauce coats the noodles evenly. Add prosciutto ribbons and toss to evenly distribute them. Mangia!
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Fettucini Alfredo With Italian Sausage



(Makes: 4 Servings)

Ingredients:
1 package fresh fettucini
1 cup cream (NOT milk- must be cream)
1 cup grated parmesan cheese
2 Italian Sausage links
1 stick real butter
white pepper

Preparation:
Cook sausage in pan, crumbling while cooking.
Melt butter in small saucepan, then slowly pour in cream.
Then add parmesan cheese.
Add white pepper to taste.Boil water in large pot.
Add fettucini and cook 3-4 minutes. DO NOT OVERCOOK.
Drain and place into large serving bowl.
Add drained sausage to cream mixture, then pour over noodles and serve immediately.

VARIATION:
Leave out Italian sausage for regular Fettucini Alfredo.

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Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.

Simple Tomato Sauce:

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Makes: 6 Cups

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

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In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms. Season liberally with salt and pepper. Saute 3 to 5 minutes, until mushrooms are lightly golden.

Preheat broiler to high.

To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.

Combine cheese sauce with sausage and pasta, transfer to baking dish, casserole or oven safe serving platter. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler.

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2 tablespoons butter
2 tablespoon all-purpose flour
2 cups milk
2 cups shredded sharp Cheddar
1/2 cup shredded asiago cheese
1 teaspoon coarse black pepper
1/2 cup Italian bread crumbs
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh thyme leaves
2 to 3 tablespoons chopped rosemary leaves
1/4 cup chopped flat-leaf parsley

Put a large pot of water on to boil for pasta. Preheat oven to 425 degrees F.

Place meat in a bowl. Make a well in meat. Fill well with egg, bread crumbs, cheese, peppers, onions, garlic, tomato paste, salt and pepper. Mix meat and breading and form 4 individual oval meat loaves, 1-inch thick. Coat loaves with extra-virgin olive oil and arrange on a baking sheet. Roast 18 to 20 minutes.

When the pasta water boils, salt water and add pasta. Cook until slightly undercooked – pasta will continue to cook when combined with cheese sauce.

Melt butter in a saucepan and add flour. Whisk in milk. Bring to a bubble. Thicken milk, 2 to 3 minutes. Add cheeses: cheddar, asiago or smoked gouda and black pepper. Stir to melt cheeses. Drain pasta and combine with melted cheese sauce and transfer to a baking dish or casserole. Place bread crumbs in a bowl and add extra-virgin olive oil and herbs to bread crumbs. Top pasta with bread crumbs. Place under a broiler and brown bread crumbs. Serve cheese and pasta alongside meat loaf.

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Coat a large skillet with olive oil. Saute over medium heat, onion, garlic and herbs. Cook 5 minutes. Brown beef and sausage until no longer pink, about 15 minutes. Drain fat into a small container and discard. Stir in the tomato paste completely. Set aside to cool.

In a mixing bowl, combine ricotta, parsley and oregano. Stir in beaten eggs. Add Parmesan, season with salt and pepper.

To Assemble The Lasagna:
Coat the bottom of a 13 by 9-inch pan with a ladle full of tomato sauce. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners.

Spread 1/2 of the meat mixture over the pasta. Dollop 1/2 of the ricotta mixture over the meat, spread to the edges with a spatula. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of tomato sauce, spread evenly.

Bake in a preheated 350 degree oven for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.

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Alternatively combine the flour with the salt and mound in a large bowl or on a clean work surface.
Make a well in the center of the flour mound.
Combine the wet ingredients in the well then gradually incorporate the flour.
When the dough comes together, knead it until it is smooth and elastic.
Divide the dough in thirds.
Roll each sheet of dough through the machine starting at the widest setting then graduating to thinner settings and stopping when the sheets of dough are a medium thickness.
Place the sheets of pasta on a lightly floured surface and set aside until ready to use.
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Lasagna Bolognese

Prep Time: 20 minutes
Cook Time: 1 hour
Makes: 6 to 8 Servings

2 tablespoons butter
6 strips bacon, diced
1/4 pound ham, diced
1/2 pound ground veal or
ground pork, or 1/4 pound of each
1 pound ground beef
1 1/2 cups chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1/4 pound thinly sliced mushrooms
3 cloves garlic, minced
Pinch ground cloves
1/4 teaspoon ground nutmeg
3 tablespoons tomato paste
1 cup dry white wine
3 cups chicken stock
1 1/2 teaspoons salt
1/4 teaspoon black pepper
4 chicken livers, finely chopped
1/2 cup heavy cream
1/4 cup chopped parsley 1 1/2 pounds fresh spinach pasta
Bechamel Sauce, recipe follows
1 cup freshly grated Parmesan

In a large pot heat the butter over medium high heat. Add the bacon and ham and saute until caramelized and light brown, about 10 minutes. Add the ground meats and cook over high heat until well-browned, stirring constantly, about 20 minutes. Add the onions, carrots, celery, and mushrooms and cook until soft, about 5 minutes. Add the garlic, cloves and nutmeg to the pan and cook for 2 minutes. Add tomato paste and cook for 2 minutes. Add the wine and cook until almost evaporated. Add stock and simmer over medium high heat until sauce is thickened and flavorful, about 45 minutes to 1 hour. Season with salt and pepper, to taste.

Add the chicken livers to the pot and cook 5 minutes. Stir in the cream and parsley, and adjust seasoning if necessary. Set aside until ready to assemble lasagna.

Preheat the oven to 350 degrees F.

Butter a large rectangular baking dish, then spoon 1/2-cup of meat sauce onto the bottom of the dish. Cover with 1 sheet of fresh pasta. Top the lasagna with a layer of meat sauce (making certain that pasta is completely covered), a layer of bechamel, then a light dusting of cheese. Repeat layering lasagna, sauces, and cheese in this manner until all have been used, ending with a topping of bechamel and cheese.

Bake until the lasagna is bubbling and golden brown, about 1 hour. Allow to rest 10 minutes before serving.

Bechamel:
6 tablespoons butter
6 tablespoons flour
4 1/2 cups milk
1 teaspoon salt
1/2 teaspoon nutmeg

In a saucepan, melt the butter over low heat and stir in the flour, stirring constantly until smooth, about 2 minutes. Slowly whisk the milk into the flour, stirring vigorously to blend together. Set over high heat and quickly bring to a boil for 1 minute, stirring. Allow to cook another 5 minutes, or until floury taste is gone. Remove from heat and add salt and nutmeg to taste.

The Sauce Can Be Modified By Adding:
1lb pork, 1c. red wine, 28oz can tomatoes, 2 bay leaves, sprig fresh rosemary, 4 cloves chopped garlic, 1/2 c. heavy cream at the end. Tastes fabulous!
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Lemony Shrimp Piccata



(Makes: 6 Servings)

Ingredients:
1 cup dry orzo pasta, cooked according to package directions
2 tablespoons olive oil, divided
Salt and pepper
3 cloves garlic, minced
1 1/2 pounds peeled and deveined shrimp
1/2 red bell pepper, diced
1/4 cup chopped fresh parsley
2 lemons, zested and juiced
1 cup white wine or chicken broth
4 tablespoons butter, cut into 4 pieces
1/3 cup capers, drained



Preparation:
Drizzle 1 tablespoon of the olive oil over the orzo and season to taste with salt and pepper. Place on a serving platter and set aside.

Heat the remaining tablespoon of olive oil in a large skillet over medium- high heat. Add the shrimp and saute 1 minute, until slightly caramelized on one side. Turn the shrimp over and add the diced bell pepper and chopped parsley. Season to taste with salt and pepper and saute until shrimp are done, about 3 minutes. Spoon shrimp mixture over the orzo and set aside.

Return the skillet to the heat and add the lemon juice and white wine. Bring to a boil and reduce by 1/3. Turn off heat and whisk in the butter, one tablespoon at a time. When all butter is incorporated, add the lemon rind and capers and pour over the shrimp.

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Linguine With Pancetta, Olive Oil, Chile, Clams & White Wine Sauce

Prep Time: 20 minutes
Cook Time: 15 minutes
Makes: 6 Servings

Ingredients:
1 pound dried good quality linguine
Olive oil
4 rashers pancetta or dry-cured smoky bacon, sliced thinly
1 large clove of garlic, finely chopped
1 to 2 dried red chiles, crumbled
1 1/2 pounds clams
2 glasses (10 ounces) of white wine
1 good handful of parsley leaves, roughly chopped
Salt and freshly ground black pepper

Preparation:
Cook the linguine in salted boiling water until al dente. Meanwhile, get a pan hot and add a couple of good lugs (tablespoons) of olive oil and the pancetta. Fry until golden, then add the garlic and chilies. Soften them slightly and add the clams. Stir, then add the white wine.

Put a lid on the pan and cook for a further couple of minutes until all the clams have opened--discard any that remain closed. Remove from the heat and add the drained linguine. Stir in the parsley, correct the seasoning and serve with all the cooking juices.
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Mega Meatball Pizza



This pizza will taste as good as it looks. The topping
also goes great with garlic bread instead of pizza dough.
And if you don't have tomato paste use plain tomato
sauce or Italian Seasoned Diced Stewed Tomatoes
it will still turn out perfect.

Prep Time: 10 minutes
Cook Time: 22 minutes
Makes: 4 Servings

1 pizza dough, store bought or
from your favorite pizza shop
A palm full all-purpose flour or cornmeal
Extra-virgin olive oil, for drizzling,
plus 2 tablespoons – 2 turns of the pan
2 tablespoons finely chopped
rosemary leaves,a couple of sprigs
Coarse salt
1 1/2 pounds ground sirloin
1 medium onion, finely chopped
4 to 6 cloves garlic, finely chopped
Black pepper
1 (6-ounce) can tomato paste
1/2 cup grated Parmigiano-Reggiano
A handful flat-leaf parsley, chopped
1 teaspoon dried oregano
3/4 pound fresh mozzarella or
brick mozzarella, your choice, sliced or grated

Preheat oven to 425 degrees F.

On a round pizza stone or pan or on a rectangular baking sheet, using flour or cornmeal to dust the dough, spread out the dough to form your crust. If you are using a baking sheet, drizzle pan with extra-virgin olive oil then set crust in place. Poke the pizza dough in several areas with the tines of a fork. Drizzle the dough with extra-virgin olive oil then season it with finely chopped rosemary and a little salt. Place in oven 10 minutes.

Heat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, then the meat. Brown and crumble meat a couple of minutes, then add onions and garlic. Season the meat with salt and pepper then work in the tomato paste using the back of a wooden spoon to combine. Stir in the cheese, parsley and oregano.

Remove pizza crust from oven and top with meat. Arrange cheese over the pizza, working to edges. Return the pizza to the oven and bake until cheese is golden, another 10 to 12 minutes.
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Mushroom Polenta

(Makes: 4 Servings)

Ingredients:
900ml/30fl.oz. Water
Salt and Black Pepper
150g/5oz Polenta (Cornmeal)
60ml/2fl.oz. Olive Oil
450g/1lb Wild Mushrooms, sliced
1 Onion, very finely chopped
2 Garlic Cloves, crushed
1 tbsp Freshly Chopped Basil
1 tbsp Freshly Chopped Parsley

Preparation:
1. Place the water, salt and pepper in a large saucepan, bring to the boil then slowly add the polenta, stirring constantly. Reduce the heat and simmer for 20 minutes, stirring often, until the mixture thickens.

2. Spread the polenta mixture onto a sheet of parchment paper, to about 12mm/1/2 inch thickness. Set aside to cool.

3. Preheat the grill to hot and lightly oil a baking sheet.

4. Heat the oil in a large frying pan then add the mushrooms, onion, garlic and herbs and sauté, stirring from time to time, for 5-8 minutes or until the mushrooms are softened.

5. Cut cooled polenta into four portions and place on the oiled baking sheet. Grill until browned on both sides.

6. To serve - transfer to a serving platter and top with the mushroom sauce. Serve immediately.
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Mushroom Risotto With Peas

This awesome recipe is creamy, flavorful and has superb texture. It's also great comfort food and wonderful as a side dish with any meat (eg: braised veal shanks). The risotto bursts with mushroom flavor and smells delicious. The cheese at the end makes the perfect final touch.

If you don't like peas substitute with canned corn instead. And if you don't have porcini mushrooms use oyster mushrooms and white button
mushrooms instead. The onion can also be omited, it will still taste devine.

Prep Time: 10 minutes
Cook Time: 1 hour
Makes: 6 Servings

8 cups canned low-salt chicken broth
1/2-ounce dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
1 cup finely chopped onion
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional

Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes.
Keep the broth warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes.

Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

Note:
Here are two great recipes for using leftover Risotto.

Arancini di Riso (Rice & Mozzarella Balls):

Also known as Suppli - An Italian delicacy! (aka - Fried Stuffed Risotto Balls, Rice Croquettes/Balls, Suppli di Telefono OR 'Telephone Poles', Arancini di Risotto, Roman Fritters) These are a wonderful comfort food. The melted cheese forms strings or "wires" when you bite into them, thus the name telephone poles! They are wonderful by themselves or you can dip them into a tomato or marinara sauce. It can be an Appetizer, Snack, Side Dish or Entree.

Any time of the year in Italy, you can go into almost any cafe or up to a sidewalk stand, & have these fried up fresh & have a different variation each time of the same food! There are many ways to prepare suppli - from boiling the rice in a broth-wine sauce (with a pinch of saffron) vs. tomato sauce or varying oR adding to the "filling" ingredients of the suppli. Eg: Prosciutto, Spicy &/OR Sweet Italian Sausage, Panchetta, etc. Don't forget you can substitute different veggies, too. Cheeses: Mozzarella, Provolone, Monterey Jack, Pepper Jack, & Cheddar all work well, too! for that 'surprise' in the center!

There is also another variation (another favorite) giving it a "Mexican" flavor by adding taco seasoning to the rice-sauce mixture, substituting corn or mexicorn for the peas, & substituting 4 &/or 5 blend mexican cheeses for the mozzarella/provolone. Substitute a Mexican meat for the proscuitto - but cook/fry meat before adding to rice-sauce mixture. Can indulge by dipping with salsa or guacamole, if so desired. As you can see the possibilities are endless. Have fun & be creative!!!

Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: About 20 servings

Vegetable oil, for deep-frying
2 large eggs, beaten to blend
2 cups Risotto with Mushrooms
and Peas, recipe above, cooled
1/2 cup grated Parmesan
1 1/2 cups dried Italian-style bread crumbs
2 ounces mozzarella, cut into 1/2-inch cubes
Salt

Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F.

Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.

Working in batches, add the rice balls to the hot oil and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.

Risotto al Salto (Rice Patty):
Olive oil flavored cooking spray
1/2 cup Risotto with Mushrooms and Peas, recipe follows, cold
1 to 2 tablespoons grated Parmesan

Spray cooking spray into a small non-stick skillet over medium-high heat. Shape the risotto into a round patty and add to the skillet. Cook for 2 to 3 minutes until the risotto is golden brown on the bottom and set around the edges. Use a spatula to turn the risotto patty and cook for another 2 to 3 minutes. Slide the risotto onto a plate, sprinkle Parmesan on top and serve.
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Osso Buco



This fabulous dish is extremely tasty, tender and full of flavor.
It is a very good dish for company because it looks and tastes
good and you can make it up ahead and then serve when ready.
It also goes great with veal shoulder, beef roast, beef shanks
and lamb shanks.

Prep Time: 15 minutes
Cook Time: 2 hours
Makes: 6 Servings

1 sprig fresh rosemary
1 sprig fresh thyme
1 dry bay leaf
2 whole cloves
Cheesecloth
Kitchen twine, for bouquet
garni and tying the veal shanks
3 whole veal shanks
(about 1 pound per shank), trimmed
Sea salt and freshly ground black pepper
All purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, diced into 1/2-inch cubes
1 small carrot, diced into 1/2-inch cubes
1 stalk celery, diced into 1/2 inch cubes
2 cloves crushed garlic
1 tablespoon tomato paste
1 cup dry white wine
3 cups chicken stock
3 tablespoons fresh flat-leaf
Italian parsley, chopped
1 tablespoon lemon zest

Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni. For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine.
Season each shank with salt and freshly ground pepper.
Dredge the shanks in flour, shaking off excess.

In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side.
Remove browned shanks and reserve.

In the same pot, add the onion, carrot, celery and garlic. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.

Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
Remove and discard bouquet garni from the pot.

Pour all the juices and sauce from the pot over the shanks.
Garnish with chopped parsley and lemon zest.
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Panzanella



This "Tuscan Bread Salad" is super healthy and great for entertaining. The dressing and fresh basil is delicious. For an alternative you can grill the bread and then top the bread with the tomato salad instead of putting the bread into the salad. This technique also extends the refrigerator life of the salad.

Note:
It is important to use fresh
basil leaves in this recipe.

Prep Time: 15 minutes
Makes: 4 Servings

1/2 pound day old chewy
farm style bread, cubed
Water, to cover
4 small vine ripe tomatoes, chopped
1 small red onion, chopped
1 cup loosely packed
basil leaves, torn or shredded
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper

Place bread in a medium mixing bowl and cover with water. Soak bread 3 to 5 minutes. In small batches, remove bread in handfuls from the water and wring it out with out mashing or tearing bread. You do not want wet bread, so wring it carefully.

Combine tomatoes with onions and basil in a second bowl and dress with vinegar, oil, salt and pepper. Add bread to tomato salad and combine. Adjust seasonings and serve.
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Parmigiano & Herb Chicken Breast Tenders



This recipe is so versatile: serve these tenders hot or cold. Cold, pair them with pasta salad. Hot, they're good as is with a simple mixed green salad. Or, top the tenders with tomato sauce and cheese and serve with a side of spaghetti for an extra tender quick Chicken Parm.

Prep Time: 15 minutes
Cook Time: 20 minutes
Makes: 4 BIG Servings

Olive oil, for frying
1 1/2 pounds chicken breast tenders
Salt and pepper
1 cup all-purpose flour
2 large eggs, beaten with 1/4 cup water

Breading:
2 cups Italian style bread crumbs
1 cup shredded Parmesan
6 sprigs or stems fresh thyme leaves,
stripped and chopped, 2 to 3 tablespoons
6 sprigs fresh rosemary leaves,
finely chopped, 3 tablespoons
2 handfuls chopped flat-leaf parsley leaves
4 cloves garlic, finely chopped
1 teaspoon crushed red pepper flakes
Chicken Parmigiano, recipe follows

Preheat oven to 350 degrees F.

Place a nonstick cookie sheet in oven with a tin foil liner.

Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat. Season chicken tenders with salt and pepper. Wash hands.

Place flour in a shallow dish. Beat eggs with water in a second dish along side the flour. In a third dish, combine the breading ingredients. Coat chicken in flour, then egg, then bread and cheese mixture.

To keep your hands clean, ask for plastic gloves at the butcher counter. To ease your clean up, try using disposable tin pie tins for the flour, egg and bread crumbs.

Cook chicken until deeply golden on each side, 3 to 4 minutes. Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time. Cook chicken 5 or 6 tenders at a time in a single layer, adding additional oil if necessary. If the chicken begins to brown too quickly lower heat slightly.

Serve chicken hot or cold with green salad or, complete as a Parmigiano.

Simple Tomato Sauce For Chicken Parmigiano:
2 tablespoons extra virgin olive oil
1 small white onion, finely chopped
3 cloves garlic, minced
1 (14 ounce) can chunky style crushed tomatoes
1 (28 ounce) can crushed tomatoes
1 cup chicken broth or stock
A handful fresh basil leaves, torn into small pieces
Coarse salt
1 1/2 cups shredded provolone
1/2 cup grated Parmigiano-Reggiano
1 pound spaghetti, cooked to al dente

Set water on to boil for pasta and prepare according to package directions for al dente. Before coating chicken, add oil, onions and garlic to a saucepan to cook medium low heat. Stir occasionally for 10 minutes while you are working on the chicken. Add both cans of tomatoes and a cup of chicken broth and bring sauce to a bubble. Reduce heat to a simmer until ready to serve. Stir in torn basil and season sauce with salt, to your taste.

Place a little of the sauce on the chicken tenders, top with the shredded provolone and Parmigiano. Place in oven or broiler to melt the cheese and then serve. Coat the hot, cooked pasta lightly with sauce then serve. Enjoy!
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Pasta alla Carbonara

(Makes: 4 to 6 Servings)

Ingredients:
1 pound bacon, cut into bits
1 chopped red or white onion
1 tablespoon freshly minced garlic
4 tablespoons butter
1 tablespoon unbleached all purpose flour
2 cups heavy whipping cream
1 pound Parmesan cheese, shredded
1 pound spaghetti or pasta of choice, cooked

Preparation:
In a large, heavy, non-stick sauté pan over medium high heat, cook bacon, onion and garlic until onion and garlic are toasted and bacon is cooked and beginning to brown. Drain all but 1 tablespoon of bacon grease and discard carefully.

Melt in butter and sprinkle flour onto contents in pan.
Sauté stirring constantly for 2 to 3 minutes.

Stir in cream in a slow stream and add cheese and pasta.
Bring to a simmer. Serve hot!
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Pasta e Fagioli - Pasta & Bean Soup



Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 6 Big Servings

2 tablespoons (2 turns around the pan) extra-virgin olive oil
1/8 pound (about 3 slices) pancetta, chopped
2 (4 to 6-inch) sprigs rosemary, left intact
1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact
1 large fresh bay leaf or 2 dried bay leaves
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
4 large cloves garlic, chopped
Coarse salt and pepper
2 (15 ounce) cans cannellini beans
1 cup canned tomato sauce or canned crushed tomatoes
2 cups water
1 quart chicken stock
1 1/2 cups ditalini
Grated Parmigiano or Romano, for the table
Crusty bread, for mopping

Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.
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Pasta Fina



This recipe is very easy and inexpensive to put together.
A bottle of white wine is the perfect accompaniment to this meal.

Prep Time: 20 minutes
Cook Time: 25 minutes
Makes: 4 Servings

1 pound fresh linguine
1 to 2 ounces olive oil
12 ounces salted butter
3 cups clam juice
3 cups diced tomatoes
2 cups chopped green onions
1 pound baby shrimp
1/2 cup white wine
1 cup black olives

Cook linguine in boiling salted water until al dente. Drain and stir 1 to 2 ounces of olive oil into linguine to help prevent pasta from sticking together and set aside. In a large saute pan, combine the butter, clam juice, tomatoes, green onions, baby shrimp, white wine, and black olives. Place on high heat, and cook, stirring occasionally. When butter melts, cook for 5 more minutes. Add the pasta to the mixture and toss to heat through.

Note:
To modify this recipe use 1 small can chopped or minced clams instead 3 cups clam juice. Use only 3 Tbsp unsalted butter instead of 12 ounces salted butter. Instead of 1 lb baby shrimp, use uncooked large shrimp. In place of green onions, use minced sweet onion and 2 cloves minced garlic.
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Pasta Neopolitan

Prep Time: 45 minutes
Cook Time: 1 minute
Makes: 8 Servings

2 tablespoons olive oil, plus 1 tablespoon
6 to 8 cloves garlic, crushed, divided
2 teaspoons finely chopped fresh oregano, divided
2 teaspoons finely chopped fresh basil, divided
25 to 30 Roma tomatoes, diced
2 pounds chicken breast, diced into 1/2 -inch pieces,
seasoned with salt and pepper
3 cups chicken broth
2 (10-ounce) cans sliced black pitted olives, with juice
2 pounds gemelli pasta

Pour 2 tablespoons olive oil in a skillet on medium heat and saute half of the crushed garlic in the oil along with 1 teaspoon basil and 1 teaspoon oregano. Add the tomatoes, a cup at a time, to the skillet. Once all the tomatoes are in the pan, allow them to reduce by a fourth.

In a separate pan, cook the chicken with remaining oil, crushed garlic, basil, and oregano. Cook until chicken is brown. Set the pan aside but do not discard any liquid that may be in the pan.

Once the tomato broth mixture has reduced, add the chicken, chicken broth and juice from the olives to the pan and allow it to continue to cook. In total, the tomato mixture will cook for approximately 1 hour.

In a large stockpot, bring water to a boil in order to cook the pasta. Add salt and the pasta and cook until al dente or approximately 10 to 15 minutes. Drain the pasta in a colander and place in a large bowl. Add the finished tomato and chicken sauce to the pasta mix and serve.

Note:
Keep an eye on the reduction process,
if it is reducing to quickly add a little water.

Serve with fresh grated Romano and sliced black olives.
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Penne Alla Vodka



1 lb. cooked Penne Pasta
1/2 stick butter
3 cloves garlic, chopped
6 to 7 scallions, chopped
2 cans tomato sauce (15 oz. total)
1/3 c. vodka
1/4 c. heavy cream
Basil, oregano and pepper to taste

Saute chopped garlic and scallions over low flame with butter. Add tomato sauce, vodka and spices. Let sauce come to a boil and simmer for 45 minutes. Add heavy cream; cook 10 minutes longer. Pour over penne and serve.
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Penne Pasta With Pink Vodka Sauce



This delicious and simple recipe is easy to prepare and a wonderful combination of flavors that coats the pasta perfectly.

(Makes: 4 Servings)

Ingredients:
4 tablespoons butter
6 shallots, thinly sliced
2 tablespoons fresh thyme, minced or 2 teaspoons dried thyme
2 tablespoons fresh basil, minced or 2 teaspoons dried basil
1 1/2 cups heavy whipping cream
1/2 cup vodka
1 tablespoon tomato paste
3/4 cup grated parmesan cheese
1 pound penne pasta
salt & pepper, to taste

Preparation:
Melt the butter in a large skillet over medium heat.
Add the shallots and saute until very tender and beginning to color, about 10 minutes.

Add the herbs and saute 1 minute more.
Add the whipping cream and the vodka, then simmer until the sauce slightly thickens about 10 minutes.
Add the tomato paste and 1/2 cup of the parmesan cheese and stir to combine.

Boil the pasta to the desired doneness.
Add the drained pasta to the sauce and toss to coat.
Season to taste with salt and pepper.
Top the pasta with the remaining parmesan cheese and serve.

Note:
Always remember to put a good amount of salt in the water that you are boiling the pasta in.

To keep your pasta from sticking, keep the water boiling rapidly for best results.

Also, when draining the pasta, be sure to warm the colander before draining since a cold colander will cause the pasta to stick together!

After cooking the pasta, always reserve 1 cup of the cooking water.
Use this flavorful water to thin your pasta sauce, if necessary.
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Penne With Turkey Meatballs



This light and flavorful dish is simple and authentic tasting and also makes great finger food for company. The turkey gives the meatballs a very moist, tender texture that is not only delicious but healthy too. For extra "Jazz"
add some finely chopped onion, minced garlic and chopped parsley.
Ground beef or veal may be substituted for the turkey.

Tip:
Instead of browning the meatballs in oil as the recipe indicates, these meatballs can be baked at 375 degrees for 10 minutes on each side. They come out awesome and eliminates extra fat and calories by not frying them in oil.

Prep Time: 30 minutes
Cook Time: 1 hour 50 minutes
makes: 4 to 6 Servings

Ingredients:
1/4 cup plain dried bread crumbs or
Italian bread crumbs
2 tablespoons whole milk
2 large eggs, lightly beaten
3/4 cup grated Romano or
parmesana reggiano cheese
1 pound ground turkey, preferably dark meat
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
5 cups tomato sauce, recipe follows
1 pound dried penne pasta

Preparation:
In a large bowl add bread crumbs milk and mix until well combined. Mix in eggs and 1/2 cup Romano cheese and mix well. Add turkey and gently combine, being careful not to overwork the meat. Season with salt and pepper. Shape into golf-size balls. In a large skillet heat the oil over medium high heat. When almost smoking, add meatballs and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown, about 8 minutes total. Add tomato sauce and bring to a boil. Lower heat and allow meatballs to simmer for 5 minutes. Turn off heat and keep warm on stove. Be careful not to overhandle the meatballs since they are soft and fragile.

In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander. Do not rinse pasta with water since you want to retain the pasta natural starches so that the sauce will cling to the penne.

Remove meatballs from sauce and place in serving bowl. Pour some tomato sauce over meatballs, but leave about 1 cup of sauce in skillet. Place the cooked penne into the skillet with the remaining sauce and toss well. Pour sauced pasta into a large serving bowl. Serve alongside the meatballs.

Simple Tomato Sauce:

Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
Makes: 6 Cups

Ingredients:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

Preparation:
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
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Penne With Vodka Sauce



A recipe to die for! Rich and flavorful, with a hint of Vodka.
You can also add shrimp or proscuitto to add a little more depth to the dish.

Prep Time: 5 minutes
Cook Time: 25 minutes
Makes: 6 Servings

1 quart Simple Tomato Sauce, recipe follows,
or store-bought marinara sauce, blended until smooth
3/4 or 1/2 cup vodka
1/2 cup heavy cream, at room temperature
1/2 cup grated Parmesan
1 pound penne

Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.

Simple Tomato Sauce

Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes
Makes: 6 Cups

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes.

Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.

Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
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Pizza Dough



This quick and easy recipe is delicious and can be used for
pizza, calzones and foccacia, it also freezes beautifully.

Prep Time: 10 minutes
Cook Time: 10 minutes
Makes: 2 14-inch Pizzas

1/4 cup warm water (about 110 degrees)
1 envelope active dry yeast
1 teaspoon sugar
4 cups bread flour
1/2 teaspoon salt
1 1/4 cups cold water
1 tablespoon olive oil
Yellow cornmeal, for sprinkling the baking sheet

In a bowl, combine warm water, yeast, and sugar. Stir to combine. In the food processor, combine flour and salt and pulse. Add the yeast mixture, cold water, and oil. Pulse until a ball is formed: this will happen quickly, be careful not to overwork the dough. Scrape dough out onto a lightly floured counter and knead for several minutes until dough is smooth. Allow dough to rest for 2 to 3 minutes. Place dough in oiled bowl and allow to rise at room temperature for about 1 hour. Punch dough down, divide into 2 to 4 balls, let rise another 30 minutes.

Heat up pizza stone in a 500 degree F oven. Form a 10 to14-inch pizza crust and place on a piece of parchment paper sprinkled with yellow cornmeal. Place favorite toppings on the crust and place the pizza, with the parchment paper in the oven on the pizza stone or on hot inverted cookie sheet (not aluminum). Bake until golden, about 10 minutes.
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Polenta With Marinara & Meatballs

(Makes: 15-20 Servings)

For The Marinara Sauce:
1/2 cup extra-virgin olive oil
2 large onions, chopped
6 cloves garlic, minced
6 (28-ounce) cans crushed tomatoes
1 cup dry white wine
1/2 cup (1 stick) unsalted butter
Meatballs (Recipe Follows)
4 cups loosely packed fresh parsley leaves, chopped
2 cups loosely packed fresh basil, chopped
Coarse salt and freshly ground pepper

For The Meatballs:

(Makes: About 3 Dozen)

1 onion, coarsely chopped
10 cloves garlic
1/2 cup milk
1 cup fresh breadcrumbs
4 pounds ground sirloin beef
4 large eggs, slightly beaten
1 cup fresh parsley, chopped
2 cups freshly grated Locatelli cheese

1. Preheat oven to 400°.
In a small bowl, combine the milk, breadcrumbs,
and 1/2 cup water; set aside until softened.

2. In the bowl of a food processor, combine the onion and garlic. Process until very finely chopped; transfer to a large bowl along with the beef, eggs, breadcrumb mixture, parsley, and cheese. Using your hands,
mix until well combined.

3. Measure the meat mixture into 1/4-cup-sized balls. Transfer to a roasting pan, and bake for 15 minutes, turn, and bake for 15 more minutes.
Remove, drain, and set aside.

For The Polenta:
Coarse salt
8 cups fine yellow cornmeal
(preferably Goya brand)
4 cups freshly grated Locatelli cheese

1. Prepare the Marinara Sauce; In a large saucepan, heat oil over medium heat. Add onions and garlic, sautéing until onions soften and garlic browns, about 5 minutes. Stir in tomatoes, white wine, and butter. Add meatballs to pot, and season with salt and pepper. Stir in parsley and basil; simmer for 1 hour.

2. Meanwhile, in a 20-quart stockpot, bring 12 quarts water to a boil; add salt. Slowly add cornmeal a handful at a time, stirring constantly with a large wooden stick or spoon to prevent lumps. Cook until polenta has thickened
and just begins to cling to the stick, about 30 minutes. Remove from heat.

3. On a large (at least 72 inches-by-40-inches) clean wooden table or counter, carefully pour out polenta, rolling it out with the stick to smooth.
Polenta should be about 1 1/2-inch thick.

4. Pour marinara sauce and meatballs over polenta.
Sprinkle evenly with cheese; serve immediately.
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Presto Marinara Sauce



Prep Time: 15 minutes
Cook Time: 12 minutes
Makes: 4 to 6 Servings

Ingredients:
1 (28-ounce) can plum tomatoes, including liquid
3 tablespoons olive oil
1 onion, minced
2 garlic cloves, minced
1 (8-ounce) can tomato sauce
6 basil leaves or 1/2 teaspoon dried basil, crumbled
Salt
1/2 teaspoon red pepper flakes, or to taste
1 pound linguini, cooked according to package directions
Freshly grated Locatelli pecorino Romano

Serving Suggestions: Green salad and crusty bread.

Preparation:
Transfer the tomatoes and liquid to a bowl and gently crush the tomatoes with your hands.

Heat the oil in a saucepan, set over moderate heat until hot. Add the onion and garlic and cook, stirring occasionally, for 5 minutes. Add the tomatoes and liquid, tomato sauce, basil, salt, and red pepper flakes, bring to a boil and simmer for 15 minutes.

Meanwhile, cook the pasta. Drain the pasta and transfer to a large bowl. Add sauce and toss to coat. Top with cheese. Serve with a green salad and crusty bread.

Variations:
Mushroom Marinara Sauce: After onion and garlic have softened, add 1/2 pound fresh sliced mushrooms and cook, stirring occasionally, for 5 minutes. Continue with recipe as above.

Tuna Marinara Sauce: Add 1 can Italian tuna, packed in oil, including oil, after sauce has simmered 10 minutes, and cook for an additional 5 minutes.

Sausage Marinara Sauce: After onion and garlic have been softened, add 1/2 pound crumbled Italian (sweet or hot) sausage and cook, stirring, until no longer pink. Add tomatoes and continue with recipe as above.

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Ragu Bolognese

This recipe has an excellent combination of meats
and vegetables simmered in milk and wine
that give the dish a silky texture.
Is great for a nice dinner and
also goes well with lasagna.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Makes: 4 Servings

5 tablespoons extra-virgin olive oil
3 tablespoons butter
1 carrot, finely, diced
1 medium onion, diced
1 rib celery, finely diced
1 clove garlic, sliced
1 pound veal, ground
1 pound pork, ground
1/4 pound pancetta
or slab bacon, ground
1/2 tube tomato paste
1 cup milk
1 cup dry white wine
Kosher salt and freshly ground black pepper
Parmigiano-Reggiano, for grating

In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the veal, pork, and pancetta and stir into the vegetables. Add the meat over high heat, stirring to keep the meat from sticking together until browned. Add the tomato paste, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat.

When ready to use, the cooked pasta should be added to a saucepan with the appropriate amount of hot ragu Bolognese, and tosses so that the pasta is evenly coated by the ragu.
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Rigatoni alla Carbonara



This delicious and rustic recipe is fabulous and so easy to prepare. It can also be made with linguine, spaghetti, angel hair pasta or any other of your favorite pastas. Crumbled or regular bacon or prosciutto can be used instead of the pancetta.

Prep Time: 5 minutes
Cook Time: 12 minutes
Makes: 4 Generous Servings

Salt
1 pound rigatoni
1/3 pound pancetta, cured Italian meat,
available at deli counter, chopped
Drizzle extra-virgin olive oil,
plus 2 tablespoons (2 turns around the pan)
4 or 5 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes,
a few pinches, crushed in palm of hand
1/2 cup dry white wine or chicken stock
2 large egg yolks
3 tablespoons (about 2 palmfuls)
grated Parmigiano Reggiano,
plus more, for sprinkling
A handful fresh parsley leaves, finely chopped
A few grinds black pepper

Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water.
While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes. Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes. Add wine or stock to the pan and reduce liquid by half, 2 minutes.

Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside.

Drain pasta. Add pasta to pan with sauce. Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese, for passing.

Note:
For extra richness add a 1/4 cup fresh cream
and a 1/2 cup of the cheese at the end.
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Saltimbocca Alla Romana

This delicious, classy, fresh, robust
dish is easy to prepare and great
to serve to guests. The veal can be prepared
ahead of time and refrigerated until ready to cook.

Prep Time: 25 minutes
Cook Time: 10 minutes
Makes: 4 Servings

4 (5-ounce) thinly sliced
veal cutlets (scallopini)
4 slices thinly sliced prosciutto
8 fresh sage leaves, plus more for garnish
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 tablespoons dry white wine
1/4 cup chicken broth
Lemon wedges, for serving

Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the veal. Remove the plastic wrap and lay a couple of sage leaves in the center of each cutlet. Weave a toothpick in and out of the veal to secure the prosciutto and sage. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to combine. Dredge the veal in the seasoned flour, shaking off the excess.

Heat the oil and 1 tablespoon of the butter and in a large skillet over medium flame. Put the veal in the pan, prosciutto-side down first. Cook for 3 minutes to crisp it up and then flip the veal over and saute the other side for 2 minutes, until golden. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm.

Add the wine to the pan, stirring to bring up all the delicious flavor in the bottom; let the wine cook down for a minute to burn off some of the alcohol. Add the chicken broth and remaining tablespoon of butter, swirl the pan around. Season with salt and pepper. Pour the sauce over the saltimbocca, garnish with sage leaves and lemon wedges; serve immediately.
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Shrimp Scampi With Linguini

Prep Time: 15 minutes
Cook Time: 25 minutes
Makes: 4 to 6 Servings

Ingredients:
1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil,
plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 lemon, juiced
1/4 cup finely chopped parsley leaves

Preparation:
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm.

Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

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Simple Bolognese



This flavorful dish is so easy to prepare and tastes delicious.
It goes great with spaghetti, polenta, mac & cheese
and is also great to use on a homemade pizza.

Prep Time: 10 minutes
Cook Time: 45 minutes
Makes: 6 Servings

1/4 cup extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef
1 (28-ounce) can crushed tomatoes
1/4 cup flat-leaf Italian parsley, chiffonade
8 fresh basil leaves, chiffonade
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano

In a 6 quart pot, add extra-virgin olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 8 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens, about 1/2 hour. Finish bolognese with Pecorino Romano. Check for seasoning. Serve hot.
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Spaghetti alla Bolognaise



Ingredients:
225g spaghetti
grated Parmesan cheese to serve

For The Sauce:
50g bacon, chopped
knob butter
1 small onion, skinned and chopped
1 carrot, pared and chopped
1 stick celery, trimmed and chopped
225g minced beef
100g chicken livers, chopped
15ml tomato paste
150ml dry white wine
300ml beef stock
salt and pepper
grated nutmeg

Preparation:
Make the sauce first. Fry the bacon lightly in the butter for 2-3 minutes, add the onion, carrot and celery and fry for a further 5 minutes until lightly browned. Add the beef and brown lightly. Stir in the chopped chicken livers. After cooking them for about 3 minutes, add the tomato paste and wine, allow to bubble for a few minutes and add the stock, seasoning and nutmeg.
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Spaghetti alla Carbonara



A true Italian dish that is worth a try.
The spaghetti is so creamy and the bacon gives it such a great flavor!

Prep Time: 15 minutes
Cook Time: 15 minutes
Makes: 4 servings

1 pound spaghetti
4 eggs
1 teaspoon black pepper
3 teaspoons Pecorino Romano, plus extra, for serving
2 teaspoons cream, optional
3 teaspoons extra-virgin olive oil
3 slices pancetta

Boil the spaghetti in salted water until it is al dente. Drain and set aside.

Beat the eggs. Add the black pepper and cheese to the beaten eggs. Set aside. Add cream to this mixture, if desired, for a creamier dish.

Put the oil in a saucepan with the pancetta, and saute for 5 minutes. Add the spaghetti into the pan and saute for another 3 minutes.

Turn off the flame (this is important) and add the egg and cheese mixture to the pasta and mix. Serve with additional Pecorino Romano on top.
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Spaghetti & Meatballs



This wonderful, easy, tasty dish with incredible flavor is especially great as the meatballs are baked and not fried which saves you allot of time. Make large batches of the sauce (doubling the recipe) and freeze the left-overs. Also makes great meatball sandwiches.

Prep Time: 15 minutes
Cook Time: 20 minutes
Makes: 4 Servings

1 pound spaghetti
Salt, for pasta water

Meatballs:
1 1/4 pounds ground sirloin
2 teaspoons Worcestershire sauce, eyeball it
1 egg, beaten
1/2 cup Italian bread crumbs, a couple of handfuls
1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
2 cloves garlic, chopped
Salt and pepper

Sauce:
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1 cup beef stock, available on soup aisle in market in small paper boxes
1 (28-ounce) can crushed tomatoes
1 (6-ounce) can tomato paste
A handful chopped flat-leaf parsley
10 leaves fresh basil leaves, torn or thinly sliced
Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
Crusty bread or garlic bread, for passing at the table

Preheat oven to 425 degrees F.

Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.

Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.

Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, tomato paste and herbs. Bring to a simmer and cook for about 10 minutes or until sauce thickens.

Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)

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Spuma di Tonno - Tuna Mousse

Prep Time: 20 minutes
Makes: 3/4 Cup

1 can (7 ounces or 200 grams) imported olive oil-packed tuna, drained
1 tablespoon, plus 1 teaspoon unsalted butter, at room temperature
1 tablespoon heavy cream
2 teaspoons balsamic vinegar
2 teaspoons soy sauce
2 teaspoons fresh lemon juice
Sea salt, preferably gray salt, and freshly ground black pepper

Put the tuna in a food processor and pulse to break up the fish. With the machine running, add the butter, cream, balsamic vinegar, and soy sauce and blend until smooth. Then stop the machine and scrape down the sides of the processor bowl. Add the lemon juice and pulse again. Season, to taste, with salt and pepper and blend again. Check the seasoning.

Serve at room temperature, or cover and refrigerate for up to 4 days. If refrigerated, return the spuma to room temperature before serving.

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Stracoto With Porcini Mushrooms

This absolutely delicious, fork tender, juicy dish is a total hit and super for a Sunday meal or Christmas dinner, as you can put it in the oven and forget about it. For an extra zip add a few ounces of tomato juice to the recipe. The gravy is also unbelieveable and for a smoother, silkier consistancy instead of blending sauce with vegetables, strain them out, boil with the rosemary, and swirl in a pat of butter at the end. Pure comfort food and definitely company worthy!

Prep Time: 15 minutes
Cook Time: 3 hours 25 minutes
Makes: 6 to 8 Servings

1 (4-pound) boneless beef chuck roast
Salt and freshly ground black pepper
3 tablespoons olive oil
2 onions, sliced
6 garlic cloves, coarsely chopped
1 cup dry red wine
1 3/4 cups canned beef broth
1/2-ounce dried porcini mushrooms or
baby portabellas
1 large sprig fresh rosemary,
plus extra for garnish

Preheat the oven to 350 degrees F.

Pat the beef dry with paper towels. Sprinkle the beef generously with salt and pepper. Heat 2 tablespoons olive oil in a heavy 6-quart roasting pan over medium-high heat. Add the beef and cook until brown on all sides, about 15 minutes total cooking time. Transfer the beef to a bowl. Add remaining tablespoon oil to the pan, add the onions and saute until tender, scraping up the brown bits on the bottom of the pot, about 5 minutes. Add the garlic and saute 1 minute. Add the wine and boil 1 minute. Stir in the broth and mushrooms. Return the beef to the pan. Bring the liquids to a boil. Cover and transfer to the oven. Braise until the beef is fork-tender, turning the beef over halfway through cooking, about 3 hours.

Transfer the beef to a cutting board. Tent the beef with foil and let stand 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Transfer the pan juices and vegetables to a blender and puree until smooth. Combine the sauce and rosemary sprig in heavy medium saucepan. Bring to a boil. Season the sauce, to taste, with salt and pepper.

Cut the beef across the grain into 1/2-inch-thick slices. Arrange the sliced beef on a platter and garnish with rosemary. Spoon the sauce over and serve, passing the remaining sauce in a sauce boat. Serve with noodles or mashed potatoes.
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Sunday Gravy & Spaghetti



This easy to make, meaty recipe has an impressive appearance and is full of flavor. It's also great for company and can easily be customized to your
own taste. For a variation add some mushrooms to the "gravy"
and instead of pork chops add chicken eg:thighs.

Prep Time: 15 minutes
Cook Time: 30 minutes
Makes: 4 BIG Servings

1 pound spaghetti
1/4 cup extra-virgin olive oil, 2 turns of the pan, for both meats and sauce
3 thin cut pork loin chops, 1/2-inch thick, cut in 1/2
Salt and pepper
2 each sweet and hot Italian sausage links
1/2 to 1 teaspoon crushed red pepper flakes, for moderate to spicy marinara
5 cloves garlic, chopped, 3 for sauce, 2 for meatballs
1 small onion, minced
1 cup beef broth
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes
1/4 cup chopped flat-leaf parsley, a couple of handfuls of leaves
Several leaves fresh basil, torn or chopped, a handful
1 pound meat loaf mix, ground beef, pork and veal combined, from butcher counter
1 egg
1/3 cup grated Parmigiano-Reggiano, 2 handfuls, plus extra for tossing pasta and to pass at table
1/2 cup Italian bread crumbs, 3 handfuls
1 loaf crusty Italian bread, for serving

Heat water for pasta to boil. Salt and cook pasta 7 to 8 minutes, to al dente.

Preheat oven to 425 degrees F.

Heat a deep skillet or medium heavy bottomed sauce pot over medium high heat. Season pork chops with salt and pepper. Halve sausages. Add 1 tablespoon, 1 turn of the pan, extra-virgin olive oil to pan or pot. Place chops in pan or pot and brown 2 minutes on each side, remove. Add another tablespoon oil, 1 turn of the pan, and sausages. Brown sausages 2 minutes on each side and transfer to plate with pork. Add pepper flakes, 3 cloves chopped garlic and onion to the pot and saute 1 minute. Add broth to the pan and scrape up drippings. Add tomatoes and herbs and bring sauce to a bubble. Add meats back to the pot and reduce heat to simmer. Simmer sauce until ready to serve, 12 to 15 minutes.

Combine ground meat, egg, remaining 2 cloves chopped garlic, 1/3 cup cheese, and bread crumbs. Season with salt and pepper and roll into balls, 1 1/2 to 2 inches in diameter. Place balls on nonstick cookie sheet. Roast meatballs 10 minutes, then slide into Sunday sauce and turn off oven. Add bread to oven to crisp crust.

To serve, place pork, sausages and meatballs on serving dish. Pour 1/2 of the sauce into a serving dish to ladle over pasta and meats at the table. Toss cooked spaghetti with remaining sauce in sauce pot, adding a few handfuls of grated cheese to the pot as you toss it. Transfer pasta to a serving dish.
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Tagliatelle Bolognese

(Makes: 4 Servings)

Ingredients:
2 tbsp, plus 1 teasp olive oil
1 onion, peeled and chopped
I garlic clove, peeled and crushed
2 rashers streaky bacon, de-rinded and chopped
1lb/450g lean minced beef
14oz/397g can chopped tomatoes
½ pt./300ml beef stock
2tbsp red or white wine
1 tbsp tomato puree
1 tbsp freshly chopped or 1 tsp dried oregano
I bay leaf
pinch of sugar
salt and ground black pepper
14oz/400g tagliatelle freshly grated Parmesan

Preparation:
Heat 2 tbsp oil in a heavy-based saucepan. Add onion, garlic and bacon, then fry for 5 mins. Add the beef and fry, stirring, for 5 mins. Add the tomatoes, stock, wine, tomato puree, herbs and sugar. Season, then bring to the boil stirring. Simmer for 20 mins. on low flame. Meanwhile, cook tagliatelle in lightly salted boiling water with the 1 tsp of olive for 8-10 mins. Drain well. Season sauce. Place pasta in a dish, top with sauce and serve with Parmesan.
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Tiramisu



Prep Time: 25 minutes
Makes: 4 to 6 Servings

5 fresh eggs, separated
5 tablespoons sugar
17 1/2 ounces mascarpone cheese
30 ladyfingers
2 cups espresso coffee
2 tablespoons coffee powder

Whip the egg whites until they form hard peaks, set aside. Whip the egg yolks with the sugar until you reach a pale yellow color. Whip in the mascarpone cheese for 5 minutes.

Fold in the egg whites to the mascarpone cream and mix. Pour a layer of mascarpone cream into a large glass bowl or small individual bowls top with a layer of ladyfingers soaked in the espresso coffee. Repeat this operation 2 more times.

Finish with a mascarpone cream layer and sprinkle with the coffee powder.
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Traditional Italian Sauce

Tomato sauce cooked with meats served over pasta.

Serve this rich delicious sauce over your favorite pasta.
Customarily made by Southern Italians on Sundays,
and enjoyed again as "left overs" during
the week with an alternate pasta.

Using tender meats like braciola (beef cutlets)
stuffed with basic seasonings perfumes the sauce.
Frying the meatballs gently with assorted ground meats
combined gives the sauce a spectacular flavor.

Tips:
Your meats can vary from spare ribs to
sweet sausage with fennel, or pork meat with bone.
Adding the Italian pancetta (bacon) seasoned
with red pepper flakes and sweet
paprika gives the sauce flavor and spice.

Cooking Time: 2 hours 15 min
Makes: 8 - 10 Servings

Ingredients:
1/2 cup plus 2 teaspoons extra-virgin olive oil
1 medium onion, peeled and halved
1/4 pound piece spiced pancetta
10 cloves garlic (5 pressed, 2 finely chopped, 3 cracked)
Course salt and freshly ground
3 thirty-five-ounce cans plum tomatoes, pureed in a blender
1 twenty-eight-ounce can tomato purée
6 large fresh basil leaves
2 medium lean beef cutlets (about 9 ounces each)
1 tablespoon fresh fiat-leaf parsley, finely chopped
2 teaspoons freshly grated Pecorino Romano cheese, plus
more for garnish
4 to 5 links sweet pork sausage with fennel (about 3/4 pound)
4 pork spare ribs (about 3/4 pound)
1/2 cup white wine
Meatballs (recipe follows)
1 pound pasta, such as ziti, penne, or pennoni

Preparation:
1. In a large saucepan, heat 1/4 cup oil over medium heat. Add onion, pancetta, pressed garlic, and salt; saute 2 minutes. Stir in pureed tomatoes, tomato purée, and basil. Bring to a simmer, and cook for 45 minutes.
Remove and discard onion halves.

2. Place beef cutlets on work surface. Sprinkle each piece with 2 teaspoons olive oil, I clove finely chopped garlic, 1 teaspoon parsley, and 1 teaspoon cheese. Season with salt and pepper. Roll beef, and tie with kitchen twine.

3. Heat remaining 1/4 cup oil in a large cast-iron skillet over medium heat. Add cracked garlic, and cook for 2 minutes. Place rolled beef, sausage, and spare ribs in skillet and cook until golden brown, 8 to 10 minutes. Add wine, and cook for 2 minutes. Remove browned meat from pan, and add to sauce along with meatballs.

4. Add 2 cups water, and return to a simmer. Cook, stirring frequently, over medium heat for 1 hour and 15 minutes.

5. Just before sauce is finished bring a large pot of salted water to a boil. Add pasta, and cook until al dente, following package instructions. Drain, and transfer to a large serving platter. Stir sauce to combine, and ladle sauce over pasta. Serve meats on a separate platter. Sprinkle cheese over pasta and meats.

Meatballs

(Makes: 20 Meatballs)

Ingredients:
1 1/2 pounds ground top sirloin
3/4 pound ground pork
3/4 pound ground veal
2 cloves garlic, pressed
2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Pecorino Romano cheese
2 tablespoons finely chopped fiat-leaf parsley
3 large eggs, lightly beaten
1 slice Italian bread, soaked in water
3/4 cup unseasoned dry bread crumbs
1/2 cup light olive oil

Preparation:
1. Line a baking sheet with paper towels; set aside.

2. In a large bowl, combine top sirloin, pork, veal, extra-virgin olive oil, garlic, salt, and pepper. Add cheese, parsley, and eggs. Squeeze water from bread. Tear Into small pieces, and add to meat mixture. Add 3/4 cup bread crumbs; stir to combine.

3. With damp hands, form 1/4 cup mixture into a ball. Repeat with remaining mixture.

4. Heat light olive oil in a large nonstick skillet over medium-high heat. When oil is very hot, add meatballs in one layer. Cook until golden brown all over, about 2 minutes per side. Transfer to prepared baking sheet to drain.
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Veal Marsala



This recipe is simple to make and the flavors are so intense and delicious.
The veal also cooks up quickly, while the mushrooms and wine
give the sauce and veal a rich flavor.

Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 4 Servings

8 veal cutlets (about 3 ounces each)
Salt and freshly ground black pepper
2 to 3 tablespoons unsalted butter
2 to 4 tablespoons olive oil
1 large shallot, finely chopped
2 to 4 garlic cloves, smashed
2 ounces assorted mushrooms, sliced
1/2 cup sweet Marsala
3/4 cup low-salt chicken broth
Leaves from 1 fresh rosemary sprig

Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.

Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.

Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.

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Veal Piccata



Prep Time: 5 minutes
Cook Time: 10 minutes
Makes: 4 Servings

Ingredients:
1/2 cup all purpose flour
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 veal scallops, about 3/4 pound,
pounded to a thickness of 1/8-inch
1 1/2 tablespoons vegetable oil
5 tablespoons butter
1 cup dry white wine
1/2 cup chicken stock
1 garlic clove, chopped
1 lemon, juiced, or more to taste, (about 2 tablespoons)
2 tablespoon capers, drained
1 tablespoon chopped parsley leaves,
optional, plus sprigs for garnish

Preparation:
In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt and pepper and stir to combine thoroughly. Quickly dredge the veal scallops in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 1/2 tablespoons of the butter and, working quickly and in batches if necessary, cook the veal until golden brown on both sides, about 1 minute per side. Transfer to a plate and set aside. Deglaze the pan with wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.

When the wine has reduced by half, add the chicken stock, chopped garlic, lemon juice and capers and cook for 5 minutes, or until the sauce has thickened slightly. Whisk in the remaining 1/2 teaspoon of salt, remaining 3 1/2 tablespoons of butter and the chopped parsley. When the butter has melted, return the veal scallops to the pan and cook until heated through and the sauce has thickened, about 1 minute. Garnish with parsley sprigs and serve immediately.

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Zuppa Osso Buco

This awesome, hearty, "Stewp- A mix between a soup and a stew" is easy to prepare and tastes delicious. It's a one-pot meal that is extremely satisfying and rich in flavor and even better the next day!.

If you don't like Anchovies, don't worry you don't have to omit them,
you can't even tell they are in the soup. Try it its wonderful!

You can also use lean ground turkey and lean ground pork, chicken saugage, ground turkey, ground deer meat, ground venison, meatloaf mix or 1/2lb lean ground beef and 1/2lb Italian sausage for the meatball dumplings.
This soup is definately a winner!

Prep Time: 15 minutes
Cook Time: 25 minutes
Makes: 4 Servings

Veal Dumplings:
1 pound ground veal
1 large egg, beaten
1/3 cup Italian bread crumbs,
a couple of handfuls
1/4 cup, a generous handful,
grated Parmigiano or Romano
1/4 to 1/2 teaspoon freshly
grated nutmeg, eyeball it
Coarse salt and black pepper

Stoup:
2 tablespoons extra-virgin
olive oil, 2 turns of the pot
2 carrots, peeled
2 ribs celery and their greens
1 medium yellow skinned onion,
peeled and halved
Coarse salt and pepper
1 fresh or dried bay leaf
1/2 cup white wine
1 (14-ounce) can white beans,
cannellini, drained
1 (15- ounce) can diced tomatoes
in puree or coarsely ground tomatoes
3 cups chicken stock,
available in re-sealable
boxes on soup aisle
2 cups beef stock, available
in 1 cup small boxes on soup aisle
1 cup egg pasta, broken
egg fettuccini or medium egg noodles

Gremolata:
2 cloves garlic,
cracked away from skins
1 (2-ounce) tin flat
fillet anchovies, drained
Handful flat-leaf parsley,
about 1/4 cup loosely packed
1 lemon, zested
Crusty bread, to pass at table

Combine the veal and the next 5 ingredients
then reserve mix and rinse off your hands.

Heat a medium soup pot over medium to medium-high heat. Begin to chop veggies while pot heats up: dice carrots into 1/4 inch pieces, chop celery and onion. Add extra-virgin olive oil to hot pot and carrots. Turn carrots to coat them in oil and add celery and onion as you get them chopped up. Work near the stove so you can chop, then drop into the pot. Season the vegetables with salt and pepper and a bay leaf. Stir vegetables and cook 5 minutes to begin to soften. Do not let vegetables brown, reduce heat if necessary.

Add the wine and cook for 1 minute. Next, add beans and tomatoes and stock to the pot. Put a lid on the pot and raise heat to high. When soup boils, about 3 minutes, add 1-inch balls of veal dumplings directly to the pot. When you are done adding the veal, stir in the egg noodles. Simmer stoup for 6 minutes to cook noodles and meat dumplings. Adjust seasonings and turn the heat off, then let stoup stand a couple of minutes.

Pile garlic, anchovies, parsley and lemon zest on a cutting board and finely chop the mixture, then transfer to a small dish.

Serve stoup in shallow bowls with a couple of teaspoonfuls of gremolata on top. Stir the gremolata throughout the stoup and pass crusty bread
at the table for dipping and mopping.
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