Italian+recipes

Italian Family recipes:
Chicken Marsala Recipe(Mariann's Recipe) Prepared by - Eric, Lydia, Racheal, Stephane, Matthew 1/4 cup all-purpose flour for coating 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 teaspoon dried oregano 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick 4 tablespoons butter 4 tablespoons olive oil 1 cup sliced mushrooms 1/2 cup Marsala wine 1/4 cup cooking sherry

1. Mix together the flour, salt, pepper and oregano. Coat chicken pieces in mixture.

2. In a large skillet, melt butter in oil Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms.

3. Pour in wine and sherry.

4. Cover skillet; simmer chicken for around 10 minutes, turning once, until no longer pink and juices run clear

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 * Risotto with Sun-Dried Tomatoes and Mozzarella (My Uncle's Favorite Spring Recipe)**
 * 5 1/2 cups vegetable stock
 * 1/3 cup oil-packed sun-dried tomatoes
 * 1 onion, chopped
 * 2 cups Arborio rice
 * 1 cup shredded mozzarella cheese
 * 1 cup grated Parmesan cheese
 * 1/4 cup chopped fresh basil
 * salt and pepper to taste


 * 1) In a large saucepan, bring the vegetable stock to a simmer. While the stock is heating, drain the sun-dried tomatoes and reserve the oil. Chop the tomatoes coarsely and set them aside.
 * 2) In a large frying pan, warm 2 tablespoons of oil from the tomatoes, add onion and saute until translucent; about 6 minutes.
 * 3) Add rice to the frying pan and stir until white spots appear in the center of the grains; about 1 minute. Spoon a ladle full of vegetable stock into the frying pan and cook the mixture on low until all the stock is absorbed; about 2 minutes. Continue adding the stock, a ladle full at a time until the rice is tender and the mixture is creamy, approximately 20 to 25 minutes.
 * 4) Add the mozzarella cheese, Parmesan cheese, sun-dried tomatoes, 2 tablespoons of the remaining oil from the tomatoes, chopped basil, and salt and pepper. Mix well and serve. Ben Gidaro, 3/20/09 Uncle

This is my mom's recipe for **Pasta with Butternut Squash**
 * 1 pound peeled and seeded butternut squash (start with a whole squash weighing about 1 1/2 pounds)
 * Salt to taste
 * 2 tablespoons butter or olive oil
 * Freshly ground black pepper to taste
 * 1 pound cut pasta, like ziti
 * 1/8 teaspoon freshly grated nutmeg, or to taste
 * 1 teaspoon sugar, optional
 * 1/2 cup freshly grated Parmesan


 * 1. Cut squash into chunks, and place in food processor. Pulse machine on and off until squash looks grated. (Alternatively, grate or chop the squash by hand.) Set a large pot of salted water to boil for the pasta.
 * 2. Place a large skillet over medium heat, and add the butter or oil. A minute later, add the squash, salt, pepper and about 1/2 cup of water. Cook over medium heat, stirring occasionally. Add water, about 1/4 cup at a time, as the mixture dries out, being careful not to make it soupy. When the squash begins to disintegrate, after about 10 or 15 minutes, begin cooking the pasta. While it cooks, season the squash with the nutmeg, sugar if necessary, and additional salt and pepper if needed.
 * 3. When the pasta is tender, scoop out about 1/2 cup of the cooking liquid, then drain. Toss it in the skillet with the squash, adding the reserved cooking water if the mixture seems dry. Taste, and adjust the salt, pepper or nutmeg as you like; then, toss with the cheese and serve.

We make an angel hair pasta with crabs and red sauce.(Mr Petrillo)- Sara Steingard 4/9/08

Combine lettuce, salami, chopped hot pickled vegetables, olives, red peppers and artichoke hearts. Drizzle vinegar and oil over the salad. Toss salad and season with salt and pepper. David Ancona-Cole, 4/10/08, Aunt
 * Antipasto Salad**
 * 2 hearts romaine lettuce chopped
 * 1/2 pound salami diced
 * 2 cups pickled hot vegetable salad coarsely chopped
 * 12 pitted black olives coarsely chopped
 * 12 jumbo green olives pitted coarsely chopped
 * 8 ounce jar roasted red peppers drained and diced
 * 6 ounce jar marinated artichoke hearts drained
 * 2 tablespoons balsamic vinegar
 * 1/4 cup extra-virgin olive oil
 * 1/2 teaspoon salt
 * 1 teaspoon freshly ground black pepper

Here is my moms recipe for **Italian Herbs and Cheese Chicken Rolls** Ingredients 1 can (14 1/2 ounces) diced tomatoes, drained 1 cup shredded Italian cheese blend __or__ mozzarella cheese 1/2 teaspoon Italian seasoning 2 pounds thinly sliced boneless skinless chicken breast halves 2 tablespoons olive oil 2/3 cup Italian Herb and Cheese Directions 1. Preheat oven to 375°F. Mix tomatoes, cheese and Italian seasoning in medium bowl. 2. Place about 2 tablespoons of the tomato mixture in center of each piece of chicken. Roll up chicken to enclose filling. Brush with oil. Coat with Crusting Blend. Place chicken rolls, seam-side down, in foil-lined shallow baking pan. Discard any remaining Crusting Blend. 3. Bake 30 minutes or until chicken is cooked through. - Sam Golden 4 / 10 / 08

Meatballs: 1 small onion, grated 1/3 cup chopped fresh Italian parsley 1 large egg 1 teaspoon minced garlic 1 teaspoon salt 1 slice fresh white bread, crust trimmed, bread torn into small pieces 1/2 cup grated Parmesan 8 ounces ground beef 8 ounces ground pork Freshly ground black pepper Soup: 12 cups low-sodium chicken broth 1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution) 2 large eggs 2 tablespoon freshly grated Parmesan, plus extra for garnish Salt and freshly ground black pepper
 * Italian Wedding Soup**[[image:DSCN0037.JPG width="200" height="200" align="right"]]

To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet. To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper. Ladle the soup into bowls and serve. Finish soup with Parmesan cheese if desired. Molly Sweeney, 4/20/08

Max Rotondo Foreign Foods Exam

Orecchietti Colabria

What you need: 1 pound=1 box of orecchietti 2 eggs Real Bacon Bits about ½-3/4 cup Olive Oil 2-3 table spoons Minced Garlic ¼ teaspoon Salt and pepper Oregano sprinkle on top Milk 2-3 tablespoons in for eggs Pam

How to cook it, by Steps:

First: Get a pot, boil water on high add some salt.

Second: Put 1 pound of orecchiette in pot, lower to medium-low heat, cook for about 7-8 minutes. You want the orecchietti firm, not to soft because it will fall apart.

Third: Get eggs together to scramble. In a bowl add the two eggs, some milk, salt and pepper, and stir quickly with a fork.

Fourth: Spray pan with Pam, then pour egg mixture in cook on medium-low heat.

Fifth: At this point the orecchiette should be close to getting done. Take off burner and empty into strainer.

Sixth: The eggs should be done by now. Take off burner. Now you are ready to put everything together.

Seventh: In a large bowl, or dish put orecchiette, add scrambled eggs, then add real bacon bits on top. For it not to be so dry, add some olive oil, and oregano for seasoning.

Eat up and Enjoy!

Most of the recipes are little family secrets, passed among generations.
 * Struffoli** is a type of dessert prepared and consumed at Christmas time. For the complete recipe and direction follow the link at[|www.food.com/library] and seek the word “struffoli”.

Dough:

 * 2 cups flour, plus extra for dusting
 * 1 large lemon, zested (about 2 teaspoons)
 * 1/2 large orange, zested (about 2 teaspoons)
 * 3 tablespoons sugar
 * 1/2 teaspoon fine sea salt
 * 1/4 teaspoon baking powder
 * 1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature
 * 3 large eggs
 * 1 tablespoon white wine, such as pinot grigio
 * 1 teaspoon pure vanilla extract
 * Canola oil, for frying
 * 1 cup honey
 * 1/2 cup sugar
 * 1 tablespoon lemon juice
 * 1 1/2 cups hazelnuts, toasted (see Cook's Note)
 * Vegetable oil cooking spray
 * Sugar sprinkles, for decoration
 * Powdered sugar, for dusting, optional

(Vincent Patrizio, Dad, 4/30/12)

Italian Chocolate Cookies - (Julie Schoenhard, grandma, 4/24/12)

1/2 cup sugar 2 eggs 1 tsp vanilla 1/8 cup honey 1 TBSP cinnamon 1 1/2 tsp cloves 1 1/2 tsp baking powder 2 1/4 cups flour 1/8 cup cocoa 1/2 cup chopped walnuts 1/2 cup milk 1/8 cup crisco

Icing: 1/2 cup confectioner's sugar a little milk, as needed

Preheat oven to 350 degrees. Mix all dry ingredients together together- set aside. Cream all wet ingredients together. Then add dry ingredients. Add walnuts last and mix. Roll into balls (about the size of a walnut shell). Bake for about 10 minutes. Either drizzle the icing over them or place them in a bowl with icing and stir. Let the cookies dry and then serve.

{Aine Dougherty (grandmother) 4/29/13}
 * Lasagna**

Ingredients: 3 cups of tomato basil sauce 12 oven-ready lasagna noodles 1 pound of ricotta cheese 1/2 cup of grated parmesan cheese 1 egg Salt, pepper, and garlic salt to taste 4 cups grated mozzarella cheese

First, mix together the ricotta and parmesan cheese, the egg, and the spices. Take a 13 x 9 glass baking dish. Spread 3/4 cup of sauce on the bottom, put down 3 lasagna noodles, then 2/3 cup of the ricotta mixture, and finally sprinkle 1 cup of the mozzarella cheese on top. Repeat these steps two more times. Then, add 3 more noodles, and the rest of the sauce, and the mozzarella to top it off. Cover with aluminum foil and bake in a 3

Tomato and Mozzarella Salad (Chloe DeLuca, Dolores DeLuca-Grandmother, May 2013) 3 large tomatoes 2 balls mozzarella cheese salt and pepper 1/8 olive oil 1/8 balsamic vinegar Basil leaves (6-8)

Slice the tomatoes and mozzarella in thick slices, place overlapping each other on a serving plate. Mix the oil and vinegar together, drizzle over the salad. Sprinkle salt and pepper, garnish with basil leaves. Serve cold. 50 degree oven for 30 minutes. Take off the foil and bake for 15 more minutes. Serve hot.

Michael Abbonizio - grandmother
 * Pizelles**

1/2 lb. melted butter 6 eggs 3 1/2 cups flour 2 cups sugar 4 tsp baking powder 2 tsp vanilla

Mix altogether in a bowl and spoon batter onto pizelle maker. Use your pizelle makers instructions.

=Spaghetti Pomodoro= Samson Love - Family Freind


 * 1/4 cup extra-virgin olive oil
 * 1 medium onion, minced
 * 4 garlic cloves, minced
 * 1 pinch crushed red pepper flakes
 * 1 28 ounce can peeled tomatoes, puréed in a food processor
 * Kosher salt
 * 3 large fresh basil sprigs
 * 12 ounces bucatini or spaghetti
 * 2 tablespoons cubed unsalted butter
 * 1/4 cup finely grated Parmesan or Pecorino

//Preperation//
Heat extra-virgin olive oil in a 12" skillet over medium-low heat. Add minced onion and cook, stirring, until soft, about 12 minutes. Add garlic and cook, stirring, for 2-4 minutes. Add crushed red pepper flakes; cook for 1 minute more. Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes. Remove pan from heat, stir in basil sprigs, and set aside. Meanwhile, bring water to a boil in a 5-quart pot. Season with salt; add spaghetti or bucatini and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1/2 cup pasta cooking water. Discard basil and heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. Remove pan from heat; add butter and cheese; toss until cheese melts. Transfer to warm bowls; serve with more cheese, if desired.