Italian Recipes

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Stracciatelle With Tiny Meatballs – Torn Rags

Ingredients

4 cups chicken broth
2 cups water
1/4 tsp black pepper
1/2 cup pastina, acini di pepe or stelline (little stars)
1 teaspoon fresh parsley,chopped
1 small carrot sliced thinly
1/2 lb spinach (just the leafs, and cut up julienne)

Meatball mixture

1/2 pound ground lean beef
1 egg
2 teaspoon flavored bread crumbs
1 teaspoon grated romano cheese
2 teaspoon fresh parsley, chopped
1 small onion minced

Egg mixture

2 eggs
1 teaspoon grated romano cheese

Directions

In a soup pot combine soup ingredients and bring to boil reduce to a low boil. Mix your ingrediants for meatballs, roll them up tiny marble size and drop into soup. Let cook about 10 minutes or just until pasta is cooked. In a small bowl, beat 2 eggs,1 tsp grated romano cheese and slowly drizzle into soup stirring constantly. Drizzle about a tsp of olive oil in and stir. Remove from heat and cover and let stand about 2 minutes.

Serves about 6-8

Quotes for You

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Double Tomato Bruschetta

Ingredients

6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

Directions

1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.

Maxine

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Parmesan Dumpling Tomato Soup

Ingredients

3 tbsp olive oil
1 medium onion, finely diced
1 cup diced celery
2 tbsp minced garlic
1 tbsp oregano
1 tbsp basil
15 oz can tomato sauce
2 (14 oz) cans chicken broth
6 oz can tomato paste
1 tsp sea salt
1/2 tsp black pepper

Dumplings:

1 cup biscuit mix
3/4 cup water
1 cup freshly grated Parmesan cheese

Directions

In a large stockpot, heat olive oil. Add onion, celery, and garlic. Saute over medium heat for 3-4 minutes. Add remaining soup ingredients. Stir over medium-high heat for 3 minutes. Reduce heat to low. Combine biscuit mix, water, and Parmesan cheese. Drop heaping tablespoons of batter into soup. Cover and simmer 15-20 minutes or until a pick inserted in dumplings comes out clean.

Servings: 4

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Eggplant Italiano

Ingredients

1 large eggplant
3 eggs, divided use
1 cup milk
1-lb ground beef or turkey
1/2 cup italian bread crumbs
1 tsp chopped garlic
1/4 cup Parmesan cheese
1 tsp sea salt
1/2 tsp pepper
1 Tbs chopped parsley
1 cup flour
Canola oil, for frying
1 jar of your favorite tomato sauce
1 cup mozzarella cheese

Directions

Heat oven to 350 degrees. Slice eggplant into 1/4-inch rounds; set aside. Whisk 2 eggs with milk; set aside. Mix ground meat with remaining egg, bread crumbs, garlic, parmesan cheese, salt, pepper, and parsley. Spoon about 1/4 cup of meat mixture in between two rounds of eggplant, making a sandwich. Dredge each sandwich in flour, then dip in egg mixture. Fry in hot canola oil until golden on each side. Transfer to a 12×9-inch baking dish. Pour tomato sauce over eggplant and top with mozzarella. Cover and bake for 1 hour.

Notes: Serve over a bed of angel hair pasta that has been tossed with garlic & olive oil. Deliciouso!

Servings: 6

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Pane Daroto – Golden fried bread  – Italian Recipe

Ingredients

6 slices of bread 1/2-inch thick
1 1/4 cups milk
2 eggs, beaten
Olive oil
1 tablespoon Parmesan Cheese

Directions

Put 1/4-inch of oil in a heavy skillet. Cut the crusts off the bread and soak briefly in the milk Dip both sides of each slice of bread into the beaten eggs. Heat the oil over medium heat and plunge the slices into the pan one by one, frying each side for 4-5 minutes until golden brown.
Remove from the pan and leave to drain on paper towels. Sprinkle with cheese and serve hot.

It is even tastier if very finely cut slices of provolone cheese  are laid on top of the fresly fried bread so that  they gently melt into it.

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Savoiardi – Lady Fingers

Ingredients:

3 egg yolks
3/8 cup sugar
3/8 cup flour
1/8 tsp salt
1 tsp vanilla
3 egg whites
1 tablespoon confections sugar
1/2 tablespoon granulated sugar

Directions

Beat egg yolks and sugar together until foamy. Add flour and salt and mix until smooth. Add your vanilla.Beat egg whites until firm and fold into egg yolk until well blended. Butter baking sheet and dust with flour, or use non stick. Drop the batter by tablespoonfuls on baking sheet and shape into 3 inch long fingers. Mix together confectioner’s sugar and granulated sugar and sprinkle half over fingers. Let stand about 10 minutes. Sprinkle with remaining half of sugar and let stand an additional 5 minutes and bake at 375° for 10 minutes or until golden. cool on rack.

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Gnocchi and Peppers in Balsamic Sauce

Ingredients:

2 tablespoons olive oil
3 cloves garlic, chopped
1/2 cup diced red onion
salt to taste
6 crimini mushrooms, chopped
4 small mixed sweet peppers, julienned
1/2 cup cherry tomatoes, halved
4 leaves fresh basil, chopped
1/2 cup balsamic vinegar
1 (16 ounce) package potato gnocchi
1 cup Additional butter or margarine

Directions:

Cook the gnocchi according to package directions; drain. Heat the olive oil in a skillet over medium heat. Add garlic to the skillet and cook for 2 minutes. Mix in the chopped onions and season with salt; cook until onions begin to soften, about 5 minutes. Stir in the mushrooms, peppers, tomatoes, and basil; cook for another 5 minutes. Stir the butter in to melt. Pour the balsamic vinegar into the skillet, stir, reduce heat, and simmer the sauce for 15 to 20 minutes. Toss the cooked gnocchi with the sauce.

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Heartland Pasta

Ingredients:

1 to 1-1/2 pounds fettuccine, cooked
3 Tablespoons olive oil
6 Tablespoons cooked diced bacon
1 Tablespoon chopped garlic
1 large onion, chopped
1 Tablespoon fresh rosemary
1 pound fresh spinach, torn
1/4 cup white wine
Salt and freshly ground pepper, to taste
Red pepper flakes, to taste
Pecorino cheese, to taste

Directions:

In a large saute pan, add olive oil followed by bacon, garlic, onion and rosemary.  Saute until tender.  Add spinach and continue to saute.  Remove mixture and deglaze pan with white wine.  Return mixture to pan and add salt, pepper and red pepper flakes.  Toss with fettuccine and serve with freshly grated Pecorino cheese.

Serves: 6 

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