February 2, 2009 | Author admin
Ingredients
1 lb. rice 2 eggs 1/4 lb. grated parmesan cheese 3/4 lb. ground beef 1/4 lb. ground chicken 1 onion and 1 stalk of celery, chopped 1/4 tsp. sage 1 tsp. oregano salt and pepper to taste 1/2 cup white wine Oil for fying Some flour and dried breadcrumbs 1 beaten egg
Method
Cook the chopped onion and celery with a soupspoon of oil in a pan and cook over a moderate fire. Add the meat, chicken, sage, oregano, salt and pepper and continue cooking, stirring constantly. Add some of the white wine.
Meanwhile boil the rice in salt water and when cooked add the grated parmesan cheese and the two eggs. When the rice is cold put a soupspoon of rice in your left hand, add a teaspoon or the meat mixture, and complete the ball with another spoonful of rice, forming a ball about the size of a small orange.
When all the balls are formed roll them in flour, then dip them in the beaten egg, followed by the breadcrumbs, and fry them in boiling oil. There should be enough oil to completely cover the “little oranges”. As soon as they are golden remove with a slotted spoon and place on paper towels to absorb the extra oil.
Keep them warm in the oven until ready to serve.
February 2, 2009 | Author admin
Ingredients
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
Method
Use a long platter, and arrange in the following order:
Salami, provolone, tomato, onion, red peppers, and achovies. Put the baby corns and olives in the center of tray. Take and cut in half celery sticks.
Then slice each again length wise. Arrange celery sticks in between each antipasti. Sprinkle some salt lightly on everything. Then drizzle olive oil on everything. Let the antipasti sit covered in the refrigerator till ready to serve.
Sitting helps enhance the flavors.
February 2, 2009 | Author admin
Ingredients
1 teaspoon minced garlic 1 teaspoon olive oil 5 to 6 Roma tomatoes, chopped, (28?ounce. can plum tomatoes) 3 tablespoons balsamic vinegar salt & pepper to taste 1/4 Cup chopped fresh basil 1/2 Pound angel hair pasta, (uncooked)
Method
Saute the garlic in olive oil until lightly browned. Do this in a skillet large enough to hold the tomatoes later. Leave garlic in skillet. Place tomatoes, salt & pepper, basil and balsamic vinegar in a non?reactive bowl and set aside for 10 minutes, stirring occassionally.
Boil water for pasta.
Just before you put the pasta in the water, drain tomatoes and reserve the juice that runs off. (I usually set my colander on a dinner plate). Put the angel hair pasta in the water to cook for the recommended amount of time. Heat your garlic skillet and toss drained tomatoes briefly JUST to heat. They should retain their shape.
The pasta should finish cooking (usually no more than 5 minutes for angel hair) at the same time the tomatoes are ready. Toss the pasta and tomato mixture together and serve with freshly grated parmesan cheese.
January 24, 2009 | Author admin
Ingredients
2 Tbs. Olive Oil 1 Cup Flour, seasoned with a pinch of salt & freshly ground black pepper 1 Lb. Chicken Livers, separated into individual lobes, all visible fat removed 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
Method
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 are slightly browned and firm. Remove livers and set aside. Pour off the olive oil, then add the two tablespoons of butter. When the butter has foamed and the foam begins to subside, add the mushrooms, tossing to coat with the butter. Cook for four or five minutes, until the mushrooms begin to give off some of their juices.
Add the wine all at once, scraping the bottom of the 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 half. 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 cook over low heat for about thirty minutes, or until the extraneous juices have evaporated. In the meantime, bring a large pot with about six quarts of 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 parsley.
January 8, 2009 | Author admin
Ingredients
3/4 cup butter 1 cup sugar 3 eggs 3 cups flour 2 teaspoons vanilla 2 tablespoons Anise seed 3 3/4 teaspoons baking powder 1 cup chopped Almonds (can substitute with Walnuts)
To prepare the biscotti, cream butter, sugar and 1 tablespoon anise seed. Add eggs and vanilla. Combine flour, baking powder and 1 tablespoon Anise seed. Add to cream mixture. Add nuts, mix in, and form cookie dough into 2 or 3 long thin rolls. Place rolls on a ungreased baking pan or cookie sheet and bake biscotti cookie rolls at 350 degrees 15 to 20 minutes, or till light brown. Remove from oven and cut diagonally into 1/2 to 3/4 inch slices. Put back in oven and bake an additional 10 to 15 minutes or till Biscotti is lightly toasted. You want the biscoti to dry slightly. It will look somewhat like a elongated piece of french bread, except smaller.
