2 Small Eggplants; unpeeled cut into 1/4-inch
2 Eggs; lightly beaten
1-1/2 Cup Bread crumbs
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
1 Garlic cloves peeled and halved
3/4 Cup Olive oil
20 Ounce Tomatoes, canned
1/3 Cup Tomato paste
2 Tablespoon Minced basil
1 Teaspoon Salt
1/8 Teaspoon Pepper
1 Cup Grated Parmesan cheese
1/2 Pound Mozzarella cheese; thinly sliced
Dip eggplant slices in eggs, then in bread crumbs
seasoned with salt and
pepper. Refrigerate 20 minutes. In a large saucepan,
saute garlic in 2
tablespoons oil for 1-2 minutes. Remove garlic
and add tomatoes, tomato
paste, basil, salt and pepper. Cover and simmer
30 minutes. Preheat oven to
350F. Brown eggplant in 1/4-inch oil in a large
skillet. Drain on paper
towels. Put a thin layer of tomato sauce into
a baking dish and layer
eggplant, sauce, Parmesan and mozzarella, alternately.
End with mozzarella
on top. Bake, uncovered, for 30 minutes.
Stuffed Roasted Peppers
4 - 7 oz. cans roasted peppers
1 cup seasoned breadcrumbs
8 oz. shredded fontina cheese
3 cloves minced garlic
1/4 cup imported grated romano cheese
A few sprigs of fresh
parsley, chopped fine
Salt and pepper
Flour and beaten eggs (enough to dredge peppers in)
Olive oil to fry peppers in
Drain peppers and rinse with water. Open peppers, splitting in one side,
that they lay flat on counter. Sprinkle with small amount of breadcrumbs,
reserving most to coat peppers with. Add minced garlic, shredded fontina
cheese, parsley, and grated romano cheese. Roll up peppers, keeping
as much filling inside as possible, then dredge in flour, egg, then seasoned
crumbs and set aside. Heat olive oil on medium-high heat in frypan.
hot, fry peppers until golden, turning once to brown evenly. Sprinkle
salt and pepper and serve.
Basic Italian Bread
1/2 Teas. Active Dry Yeast
1 Cup Lukewarm water
2 Cups Unbleached, All-purpose Flour
Mix the yeast and water together, and then slowly start adding the
flour, mixing well. Cover with plastic wrap and let sit at room
temperature for up to 6 hours. Refrigerate overnight.
2 Cups Warm Water (about 90 degrees F.)
1 Pkg. Active Dry Yeast
5-6 Cups All-purpose, Unbleached Flour
2 Ts. Salt
Place the water in a large bowl, sprinkle the yeast overtop and mix
Let sit 10 minutes until bubbly. Add the biga, flour, and salt and
a wooden spoon (or mix with your hands) until everything is mixed.
The dough will be fairly wet and sticky at this point. Cover and let stand
in a warm spot for about 1 to 1 1/2 hours until doubled in volume.
Punch down the dough, folding it over on itself two or three times,
and let rise once more until doubled, about 1 hour. If you choose,
refrigerate your dough at this time and leave it overnight to prepare
Turn out your dough onto a floured baking sheet, and without overworking
too much shape into one large or two smaller round or oval shaped loaves,
using as much extra flour as needed to keep it from sticking. Slash
the tops of the loaves with a serrated knife or razor just prior to
Preheat the oven to 350 degrees F. and place a casserole dish with
water on the lower oven rack. Bake your bread 30 minutes, turn the
sheet around, and reduce the heat to 300 degrees and bake for another
30-45 minutes. At this point your bread should be golden brown and should
sound hollow when you tap the bottom. Allow the bread to cool to room temperature
1 lb. ricotta cheese
1 1/2 lbs. mozzarella cheese (grated), divided
1/4 cup romano cheese (grated)
Salt and pepper
1/4 cup provolone cheese (grated)
2-3 cups tomato sauce
Combine all ingredients together, except tomato sauce. Mix well.
(Use 1 lb. mozzarella cheese)
Spread some tomato sauce on the bottom of a baking pan. Stuff manicotti
shells and place in pan. Spread more tomato sauce in between each layer
on the top, followed by 1/2 lb. of just mozzarella cheese.
Bake at 350 degrees F for 3/4 hour. Then, broil for 2-3 minutes to
4 tablespoons espresso coffee
1 tablespoon Grappa
3 eggs, separated
1/2 cup sugar
8 ounces Marscapone cheese
24 Savoiardi biscuits
1 ounce sweet chocolate, grated
In a small bowl, combine the coffee and grappa; set aside
In a medium bowl, beat the egg whites until stiff; set aside.
In a large bowl, beat the egg yolks together with the sugar until thick
lemon-colored. Add the marscapone and blend. Gently fold the egg whites
into the cheese mixture.
Place half of the biscuits in the bottom of a 10-inch square baking
larger serving plate. Sprinkle with half of the coffee mixture. Cover
half of the cheese mixture, and repeat process. Refrigerate tiramisu
hours before serving with grated chocolate.
Pasta Alla Caruso
2 Tbs. Olive Oil
1 Cup Flour, seasoned with a pinch of salt & freshly ground black
1 Lb. Chicken Livers, separated into individual lobes, all visible
2 Tbs. Unsalted Butter
1 Lb. assorted mushrooms, Shiitake (stems removed), Portobello, Crimini,
White button, sliced thinly
1 Cup dry red wine
1 28 Oz. Can, peeled Tomatoes
2 Tbs. Flat-leafed Italian Parsley, finely chopped
Salt & freshly ground black pepper
1 Lb. Spaghetti or Perciatelli
Heat a saute pan over high heat, then add the olive oil. Flour the chicken
livers, shaking off any excess and add to the pan. Saute until they
slightly browned and firm. Remove livers and set aside. Pour off the
oil, then add the two tablespoons of butter. When the butter has foamed
the foam begins to subside, add the mushrooms, tossing to coat with
butter. Cook for four or five minutes, until the mushrooms begin to
some of their juices. Add the wine all at once, scraping the bottom
pan to loosen any caramelized bits of liver and mushroom from the bottom.
Continue, cooking over high heat until the wine has reduced by about
Lower the heat, puree the tomatoes through a food mill, or in a food
processor, then add to the mushrooms and wine. Adjust the heat so the
mixture barely simmers. Slice the chicken livers crosswise into half-inch
rounds and add them, with any of their accumulated juices, to the tomato
sauce. Taste for seasoning, add salt and pepper if necessary, then
low heat for about thirty minutes, or until the extraneous juices have
evaporated. In the meantime, bring a large pot with about six quarts
water to a boil. Add the pasta and cook until al dente. Drain the pasta,
divide into four plates, top with the sauce, garnish with the chopped
1/2 Pound sliced Genoa salami
1 slicing tomato
1 large white onion
2 roasted red bell peppers
1 Pound sliced provolone
2 cans black pitted olives
1 can baby corn on the cob
1 small jar of Pepperoncini peppers
2 stalks of celery
1 can of rolled anchovies
extra virgin olive oil
Use a long platter, and arrange in the following order:
Salami, provolone, tomato, onion, red peppers, and achovies. Put the
baby corns and olives in the center of tray. Take and cut in half celery
slice each again length wise. Arrange celery sticks in between each
antipasti. Sprinkle some salt lightly on everything. Then drizzle olive
on everything. Let the antipasti sit covered in the refrigerator till
to serve. Sitting helps enhance the flavors.
2 tsp. salt
4 cups all purpose flour
In a large bowl, combine eggs & salt. Beat well. Add flour, 1 cup
at a time
until dough sticks together but is still soft.
Spread flour on a board, knead dough for 15-20 minutes. Cover and let
stand in a warm place for about 1 hour.
Knead for another 5 minutes. Flatten small amounts of dough to form
a 2" x
2" square. Coat square in flour and repeatedly run through pasta machine
until desired thickness is obtained, or use rolling pin.
Cut paste shape using pasta machine or slice desired shape by hand.
Lay out cut pasta on table covered with a table cloth until dry. Pack
plastic bags and store in a cool place.
Cook pasta in boiling salted water until tender. Homemade pasta usually
takes less time to cook. Top with your favorite sauce.
9 Cups Water
1 Teaspoon Salt
3 Cups Cornmeal; coarse-grain
Bring water to a boil in a large heavy pot. Add salt and reduce heat
water is simmering. Take cornmeal by the handful and add to water very
slowly, controlling the flow to a thin stream through your fingers.
lumps, stir quickly with a long handled wooden spoon while adding cornmeal.
If necessary, stop adding cornmeal from time to time and beat mixture
vigorously. Cook, stirring constantly, 20 to 30 minutes. Polenta will
very thick while cooking. It is done when it comes away cleanly from
sides of the pot. Pour polenta into a large wooden board or a large
Wet your hands and smooth out polenta evenly, about 2 inches thick.
Let cool 5 to 10 minutes or until polenta solidifies. Cut cooled polenta
1 inch wide and 6 inches long. Place slices in individual dishes. Serve
covered with your favorite sauce. Makes 6 to 8 servings.
Variation: Fried Polenta (Polenta Fritta): Prepare polenta and let cool
completely. Cut cooled polenta into slices 2 inches wide and 6 inches
Pour oil about 1 inch deep in a large skillet. Heat oil until a 1-inch
of bread turns golden almost immediately. Fry polenta slices on both
until light golden. Drain on paper towels. Serve hot. It is importent
insure the oil is hot enough, otherwise the polenta will absorb oil
polenta will be greasy and unpalatable.
Pasta E Fagioli
1/4 cup extra virgin olive oil
6 cloves garlic, minced
1 can (6 ounces) tomato paste
2 cans (15 ounces each) cannellini beans, undrained
2 teaspoons dry basil leaves
3-4 cups boiling water, divided usage
2 cups beef broth
1/3 cup dry red wine
12 ounces ditalini, elbow macaroni, or any short tubular pasta
Salt and pepper to taste
Parmesan cheese, freshly grated
Chopped fresh basil leaves, optional
1. Place olive oil and garlic in a large saucepot (6 quart). Cook over
medium heat just until golden. Add tomato paste and cook 3-4 minutes
2. Puree 1 can of beans in food processor or blender; add to saucepot
remaining beans. Cook 2 minutes; stir in basil. Add 2 cups boiling
broth, wine, salt and pepper. Increase heat and bring to a boil, stirring
occasionally, about 5 minutes. Add pasta. Cook about 8 minutes or until
dente, adding remaining hot water, if needed and stirring occasionally.
3. Serve hot topped with Parmesan and fresh basil, if desired.