Recipe(tried): Recipes for and Italian Dinner Party - Some Fabulous Recipes for Leslie....
Recipe CollectionsHello Leslie, here are some tried and trues that I have served at my buffets. They are all delicious and very presentable. Good Luck!!
BAKED ZITI (Can be doubled)
serves 8
16 oz. uncooked ziti
1 lb. ground beef
1 (28 oz.) jar Classico de Sienna Fire Roasted Tomato & Garlic Sauce
16 oz. ricotta cheese
2 c. shredded mozzarella cheese
1 tsp. dried basil
1/2 tsp. salt
1/4 tsp. black pepper
1 med. onion, chopped
3 garlic cloves, minced
1/2 bag spinach, washed, drained , cut up
4 tbsp. olive oil
1/4 tsp. crushed red pepper flakes
Parmesan cheese
Preheat oven to 350 degrees F.
Cook pasta according to directions and drain. Set aside.
In a large skillet, brown beef, drain. Blend with sauce in a pot and simmer. Meanwhile, in another skillet, saute onions and garlic til light golden. Stir in the spinach let wilt a bit before adding all to the sauce. In a bowl, mix together the ricotta, 1 cup of mozzarella and seasonings. Toss pasta with sauce. Spoon 1/2 pasta into 13x9x2 pan, spread all of cheese mixture over and top with remaining pasta. Cover with remaining mozzarella cheese and sprinkle parmesan cheese over. Cover loosely with foil and bake 25 minutes. Uncover and bake for another 5 minutes.
CHICKEN CHEESE LASAGNA
FOR THE CHEESE SAUCE:
1 cup chopped onions, saute and set aside
1 cup sliced mushrooms, sauteed with onions above
1/2 cup butter
3 cloves garlic, minced
1/2 cup flour
1 tsp. salt
2 cups milk
2 cups chicken broth (I use Superior Touch Better Than Bouillon)
2 cups shredded mozzarella
1/2 cup grated Parmesan cheese
1 tsp. dried basil
1/2 tsp. oregano
1/4 tsp. ground black pepper
1/2 of a 16 oz. bag broccoli, cauliflower, carrot vegetable mix, thawed and drained
FOR THE LASAGNA:
8 oz. lasagna noodles, cooked
2 cups cottage cheese (or ricotta cheese)
2 pkgs. (10 oz. each) frozen spinach, thawed and drained
2 cups diced cooked chicken
TO PREPARE THE CHEESE SAUCE:
Saute the onions and mushrooms in a little oil; set aside.
Heat the butter in a saucepan; add garlic then stir in flour and salt. Cook stirring constantly till bubbly. Remove from heat, stir in milk and broth; heat to boiling stirring constantly. Boil and stir 1 minute.
Stir in mozzarella and Parmesan, basil, oregano, black pepper, sauteed onions and mushrooms; toss with the vegetable mixture.
TO MAKE THE LASAGNA:
Spread 1/4 of the cheese sauce mixture (about 1 1/2 cups) in an ungreased 13x9x2-inch baking pan, top with 2 or 3 noodles, 1/2 of the cottage cheese or ricotta, 1/4 of the cheese sauce, 3/4 of the noodles, cottage cheese or ricotta, spinach and chicken, 1/4 sauce, 3-4 noodles, ending with the remaining cheese sauce.
Bake, uncovered, at 350 degrees F for 35-40 minutes. Let stand 15 minutes before cutting.
CHICKEN AND SPINACH FILLING:
2 cups cooked chopped spinach (l 1/2pounds steamed, or one 10-ounce packaged frozen chopped spinach, defrosted and squeezed dry)
2 cups cooked cubed chicken or turkey
1/4cup chopped fresh flat-leaf parsley
3 large eggs
2 cups ricotta cheese
3/4 cup freshly grated Parmesan cheese
1 teaspoon salt
1 mead. onion, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
1/2 teaspoon freshly ground black pepper
1 recipe Tomato Sauce (recipe follows)
1 recipe Parmesan Garlic Sauce (recipe flollows)
3 sheets fresh pasta to fit a 13 by 9-inch ovenproof baking dish, or 3/4pound dry lasagna noodles, cooked and drained
Saute the onion, red bell pepper and garlic til wilted.
In a large mixing bowl, combine the spinach, chicken, and parsley In another bowl, beat together the eggs, ricotta, 1/2 cup Parmesan, salt, and pepper. Add the chicken, sauteed veggies and spinach to the bowl, and stir to combine. Refrigerate for up to 8 hours before assembling the cannelloni.
Preheat the oven to 350 degrees.
Spray a 13 by 9-inch ovenproof baking dish with non-stick oil spray. Spoon 1/2 cup of tomato sauce into the bottom of the baking dish. Cover the sauce with one of the lasagna noodles. Spread half of the cannelloni filling over the noodles. Cover with another layer of noodles. Spread half of the Parmesan garlic sauce over the noodles, and stripe the white sauce with 1/2 cup of the tomato sauce. Cover with the remaining cannelloni filling. Top with the remaining lasagna noodles. Cover with the remaining Parmesan sauce, and top with the remaining tomato sauce. Sprinkle with the remaining Parmesan cheese.
Bake the pie for 45 minutes, until the cheese is golden and the pie is bubbling. Let the pie rest for 10 minutes before serving.
TOMATO SAUCE:
2 tablespoons olive oil
1 cup chopped onion
6 cups peeled, seeded, and chopped tomatoes or 3 (15 1/2-ounce) cans
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon sugar
2 tablespoons chopped fresh basil
1/4 cup chopped fresh Italian flat-leaf parsley
In a 4-quart saucepan, heat the oil and saute the onion for 3 minutes. Add the tomatoes, salt, pepper, sugar, and basil and simmer the sauce, uncovered, for 30 minutes. Stir in the parsley and cook for an additional 10 minutes. Taste for seasoning, and correct with additional salt and pepper if desired. The sauce may be refrigerated for 2 days, or frozen for 2 months.
PARMESAN GARLIC SAUCE:
This is one of those all-purpose sauces to which you can add chicken, vegetables, or fish, then toss with pasta and serve as a main course.
6 tablespoons butter
1 clove garlic, mashed
6 tablespoons all-purpose flour
3 cups milk
1/2 teaspoon salt
6 shakes Tabasco sauce
Pinch of grated nutmeg
1/2 cup freshly grated Parmesan cheese
In a 3-quart saucepan, melt the butter, add the garlic, and saute for 1 minute to soften the garlic. Add the flour and whisk until smooth. Allow the flour to bubble, then add the milk slowly, whisking until the sauce is smooth and thick. Add the salt, Tabasco, nutmeg, and cheese. Whisk until the cheese is melted. Taste and correct the seasoning if necessary. Refrigerate the sauce until ready to finish the pie.
THE ULTIMATE LASAGNA
Makes 9 servings
I thought I made great lasagna until I had this particular one I am sharing with you. It is a lasagna that stands on its own, not a runny and messy one. I think this lasagna would look wonderful in a commercial...and it tastes awesome!!
1 1/2 lbs. ground beef
1 cup chopped onion
1 clove garlic, minced
1 large can tomatoes cut up
1 12 oz. can tomato paste
1 1/2 tsp. salt
1 tsp. dried basil
1 tsp. oregano
1/4 tsp. pepper
4 cups ricotta cheese
1/2 cup parmesan
3 eggs, beaten
2 tbsp. chopped fresh parsley
1 1/2 tsp. salt
1 lb. cooked lasagna noodles
1 lb. mozzarella cheese, thin sliced
Brown beef. Drain, add onions and garlic. Add tomatoes and tomato paste, slat, basil, oregano and pepper. Simmer 30 minutes., Stirring occ. Combine ricotta parmesan, eggs, parsley and 1 1/2 t5. salt. Trim noodles to fit pan, layer with ricotta, sauce and mozzarella. Repeat layers. Bake at 375 for 30 minutes. Let stand 10 minutes. before cutting into 3" squares.
TORTELLIN AND SUN-DRIED TOMATOES SALAD
Cool and refreshing salad....
8 oz. sun-dried tomatoes packed in oil, undrained
1 large fresh tomato, chopped
1/3 cup olive oil
1 tbsp. fresh lemon juice
2 cloves garlic, minced
1 tsp. black pepper
1/2 tsp. salt
8 oz. marinated artichokes, drained and chopped
4 oz. whole cashews
1 lb. dried cheese-filled tortellini, cooked, drained and cooled
Drain tomatoes, reserving 1 tbsp. of its oil. Chop and set aside. Combine reserved 1 tbsp. of sun-dried oil, olive oil and next 4 ingred. Stir in chopped tomato, artichokes and cashews. Add tortellini and toss lightly. Let salad stand at room temp. for 1 hour for flavors to blend or chill overnight. Great with grilled chicken.
CHICKEN, BROCCOLI & PASTA IN GARLIC CREAM SAUCE
Serves 6
5 cups broccoli florets (from about 1 large bunch)save stems for Broccoli and Apple Salad
1 pound fusilli or bowtie pasta
1/2 onion chopped
1 green or red sweet pepper, cut into strips
3 tbsp. chopped garlic
1/4 cup olive oil
3 large boneless, skinless chicken breasts, cut into strips
1 cup dry white wine
1 cup chicken broth
1 cup whipping cream
1/2 cup parmesan cheese
1 tbsp. cornstarch
Cook broccoli in large pot of boiling water until crisp tender about 4 minutes. Using slotted spoon, transfer to a large bowl. Add pasta to the same pot and cook til al dente. Drain pasta and add to bowl with broccoli.
Meanwhile, heat oil in skillet over med-high heat and saute onion, peppers, garlic and chicken strips until chicken is done about 3 minutes. Using slotted spoon transfer chicken and veggies to bowl with pasta. Add wine that has been mixed with 1 tbsp. cornstarch, broth and cream to skillet and bring to a soft boil and sauce has thickened. Add to bowl with everything and toss gently with parmesan cheese.
EGGPLANT ROLLATINES
Serves 5
FOR THE ROLLATINES:
1 fresh medium eggplant
Flour for dredging and eggs for batter
Vegetable oil for frying
1/2 pound shredded fontinella
1/2 pound shredded provolone
1/2 pound shredded mozzarella
10 slices prosciutto ham
1 jar (12 ounces) roasted red peppers, divided
FOR THE SAUCE:
2 tablespoons butter
1 teaspoon garlic
1/2 pound white mushrooms, quartered
5 artichoke hearts, quartered
1 teaspoon pesto
1 cup white wine
1/4 cup marinara sauce
TO MAKE THE ROULADES:
Trim the top and bottom of a fresh eggplant and slice lengthwise, in pieces about 1/4-inch thick. Dredge pieces in flour, then dip in eggs, scrambled with a fork. Fry in vegetable oil over medium heat, about 1 minute on each side until golden brown. Drain on paper towels and set aside.
Dice the equivalent of two roasted peppers and combine, including the juice produced during chopping, with cheeses.
Place a prosciutto slice on top of each eggplant piece. Then, place a bit of the cheese mixture on the first third of the eggplant and roll slice until ends overlap, forming a loose seal. Put roulades in a shallow baking dish, with a touch of water. Bake in a 350 degree oven, until cheese is melted, 8 to 10 minutes.
TO MAKE THE SAUCE:
Make the marinara by sauteing in butter the garlic, mushrooms, artichoke hearts, one-half roasted red pepper, sliced julienne, pesto and wine. Saute a minute or two, then add marinara sauce.
Top eggplant roulades with sauce.
CHICKEN CACCIATORE
1/4 c. olive oil
2 garlic cloves, minced
1 large onion, chopped
1/4 tsp. dried rosemary
1/2 tsp. dried parsley flakes
3/4 tsp. dried oregano
3/4 tsp. salt
1/8 tsp. ground red pepper
4 chicken breasts, cut into chunks
1/2 c. red wine vinegar
6 cups drained and seeded, roma tomatoes halved
1/2 tsp. dried basil
1/4 c. dry white wine
1/2 c. green olives, sliced
1 sweet red pepper, cored, seeded and cut into strips
1/2 c. sliced mushrooms
Heat oil, add onions, garlic, rosemary, parsley, oregano, salt and ground red pepper in a large pan over med. heat. Cook until onions are translucent. Add chicken chunks and cook til chicken is nicely browned on all sides about 30 minutes.
Add red wine vinegar and cook 5 minutes. more.
Place your tomatoes in the blender to crush slightly leaving some chinks. Add this to chicken and cook for 20 minutes. more til slightly thickened. Add basil, wine, olives and red peppers and mushrooms and cook til peppers and mushrooms are softened and the chicken is very tender about 10 minutes. Serve with rice to sop up the wonderful juices.
MAMA PACETTI'S SPAGHETTI WITH MEATBALLS AND SAUSAGE
This is an authentic recipe from the old countryside. Delicious!!!!
FOR THE MEATBALLS:
1 lb. lean ground chuck
1 onion, minced
2 cloves garlic, minced
1/4 c. fresh chopped parsley
1/4 c. grated Parmesan cheese
1/2 c. fine dry bread crumbs
1 egg, beaten
1 tsp. salt
1/2 tsp. black pepper
1 tsp. Italian seasoning
1/4 tsp. oregano
2 tbsp. olive oil
Mix ground chuck, onion, garlic, parsley, Parmesan, bread crumbs, egg, salt, pepper and herbs. You can add a little water if too dry. Shape into meatballs and brown in olive oil before adding to sauce.
FOR THE SAUCE:
2 onions, chopped
3 garlic cloves, minced
3 tbsp. olive oil
1 lb. mild Italian Sausage cut into 2" pieces
2 cans (28 oz. each) chopped tomatoes
1 tbsp. fresh basil or 1 tsp. dried
1/4 c. fresh chopped parsley
1/2 tsp. crumbled thyme
1 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
1/4 tsp. crushed dried red pepper
1 6 oz. can tomato paste
2 8 oz. cans tomato sauce
1/4 tsp. oregano
1/4 tsp. marjoram
1/4 tsp. rosemary
1 bay leaf
1 tsp. Italian seasoning
12 oz. cooked spaghetti
freshly grated Parmesan cheese
Brown the sausage and set aside. Saute onions and garlic in large pot. Add tomatoes, paste and sauce and bring to a boil. Add next 13 ingredients, the browned meatballs, the browned sausage and simmer uncovered for 2 hours, stir occasionally.
INSALATA VERDI
Mixed greens
sliced red and green peppers
cucumbers
parmesan cheese, to sprinkle on
1 tomato cut up
handful cut up olives
handful cubed mozzarella cheese
handful croutons
Oil and Vinegar Vinaigrette Dressing
BAKED ZITI (Can be doubled)
serves 8
16 oz. uncooked ziti
1 lb. ground beef
1 (28 oz.) jar Classico de Sienna Fire Roasted Tomato & Garlic Sauce
16 oz. ricotta cheese
2 c. shredded mozzarella cheese
1 tsp. dried basil
1/2 tsp. salt
1/4 tsp. black pepper
1 med. onion, chopped
3 garlic cloves, minced
1/2 bag spinach, washed, drained , cut up
4 tbsp. olive oil
1/4 tsp. crushed red pepper flakes
Parmesan cheese
Preheat oven to 350 degrees F.
Cook pasta according to directions and drain. Set aside.
In a large skillet, brown beef, drain. Blend with sauce in a pot and simmer. Meanwhile, in another skillet, saute onions and garlic til light golden. Stir in the spinach let wilt a bit before adding all to the sauce. In a bowl, mix together the ricotta, 1 cup of mozzarella and seasonings. Toss pasta with sauce. Spoon 1/2 pasta into 13x9x2 pan, spread all of cheese mixture over and top with remaining pasta. Cover with remaining mozzarella cheese and sprinkle parmesan cheese over. Cover loosely with foil and bake 25 minutes. Uncover and bake for another 5 minutes.
CHICKEN CHEESE LASAGNA
FOR THE CHEESE SAUCE:
1 cup chopped onions, saute and set aside
1 cup sliced mushrooms, sauteed with onions above
1/2 cup butter
3 cloves garlic, minced
1/2 cup flour
1 tsp. salt
2 cups milk
2 cups chicken broth (I use Superior Touch Better Than Bouillon)
2 cups shredded mozzarella
1/2 cup grated Parmesan cheese
1 tsp. dried basil
1/2 tsp. oregano
1/4 tsp. ground black pepper
1/2 of a 16 oz. bag broccoli, cauliflower, carrot vegetable mix, thawed and drained
FOR THE LASAGNA:
8 oz. lasagna noodles, cooked
2 cups cottage cheese (or ricotta cheese)
2 pkgs. (10 oz. each) frozen spinach, thawed and drained
2 cups diced cooked chicken
TO PREPARE THE CHEESE SAUCE:
Saute the onions and mushrooms in a little oil; set aside.
Heat the butter in a saucepan; add garlic then stir in flour and salt. Cook stirring constantly till bubbly. Remove from heat, stir in milk and broth; heat to boiling stirring constantly. Boil and stir 1 minute.
Stir in mozzarella and Parmesan, basil, oregano, black pepper, sauteed onions and mushrooms; toss with the vegetable mixture.
TO MAKE THE LASAGNA:
Spread 1/4 of the cheese sauce mixture (about 1 1/2 cups) in an ungreased 13x9x2-inch baking pan, top with 2 or 3 noodles, 1/2 of the cottage cheese or ricotta, 1/4 of the cheese sauce, 3/4 of the noodles, cottage cheese or ricotta, spinach and chicken, 1/4 sauce, 3-4 noodles, ending with the remaining cheese sauce.
Bake, uncovered, at 350 degrees F for 35-40 minutes. Let stand 15 minutes before cutting.
CHICKEN AND SPINACH FILLING:
2 cups cooked chopped spinach (l 1/2pounds steamed, or one 10-ounce packaged frozen chopped spinach, defrosted and squeezed dry)
2 cups cooked cubed chicken or turkey
1/4cup chopped fresh flat-leaf parsley
3 large eggs
2 cups ricotta cheese
3/4 cup freshly grated Parmesan cheese
1 teaspoon salt
1 mead. onion, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
1/2 teaspoon freshly ground black pepper
1 recipe Tomato Sauce (recipe follows)
1 recipe Parmesan Garlic Sauce (recipe flollows)
3 sheets fresh pasta to fit a 13 by 9-inch ovenproof baking dish, or 3/4pound dry lasagna noodles, cooked and drained
Saute the onion, red bell pepper and garlic til wilted.
In a large mixing bowl, combine the spinach, chicken, and parsley In another bowl, beat together the eggs, ricotta, 1/2 cup Parmesan, salt, and pepper. Add the chicken, sauteed veggies and spinach to the bowl, and stir to combine. Refrigerate for up to 8 hours before assembling the cannelloni.
Preheat the oven to 350 degrees.
Spray a 13 by 9-inch ovenproof baking dish with non-stick oil spray. Spoon 1/2 cup of tomato sauce into the bottom of the baking dish. Cover the sauce with one of the lasagna noodles. Spread half of the cannelloni filling over the noodles. Cover with another layer of noodles. Spread half of the Parmesan garlic sauce over the noodles, and stripe the white sauce with 1/2 cup of the tomato sauce. Cover with the remaining cannelloni filling. Top with the remaining lasagna noodles. Cover with the remaining Parmesan sauce, and top with the remaining tomato sauce. Sprinkle with the remaining Parmesan cheese.
Bake the pie for 45 minutes, until the cheese is golden and the pie is bubbling. Let the pie rest for 10 minutes before serving.
TOMATO SAUCE:
2 tablespoons olive oil
1 cup chopped onion
6 cups peeled, seeded, and chopped tomatoes or 3 (15 1/2-ounce) cans
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon sugar
2 tablespoons chopped fresh basil
1/4 cup chopped fresh Italian flat-leaf parsley
In a 4-quart saucepan, heat the oil and saute the onion for 3 minutes. Add the tomatoes, salt, pepper, sugar, and basil and simmer the sauce, uncovered, for 30 minutes. Stir in the parsley and cook for an additional 10 minutes. Taste for seasoning, and correct with additional salt and pepper if desired. The sauce may be refrigerated for 2 days, or frozen for 2 months.
PARMESAN GARLIC SAUCE:
This is one of those all-purpose sauces to which you can add chicken, vegetables, or fish, then toss with pasta and serve as a main course.
6 tablespoons butter
1 clove garlic, mashed
6 tablespoons all-purpose flour
3 cups milk
1/2 teaspoon salt
6 shakes Tabasco sauce
Pinch of grated nutmeg
1/2 cup freshly grated Parmesan cheese
In a 3-quart saucepan, melt the butter, add the garlic, and saute for 1 minute to soften the garlic. Add the flour and whisk until smooth. Allow the flour to bubble, then add the milk slowly, whisking until the sauce is smooth and thick. Add the salt, Tabasco, nutmeg, and cheese. Whisk until the cheese is melted. Taste and correct the seasoning if necessary. Refrigerate the sauce until ready to finish the pie.
THE ULTIMATE LASAGNA
Makes 9 servings
I thought I made great lasagna until I had this particular one I am sharing with you. It is a lasagna that stands on its own, not a runny and messy one. I think this lasagna would look wonderful in a commercial...and it tastes awesome!!
1 1/2 lbs. ground beef
1 cup chopped onion
1 clove garlic, minced
1 large can tomatoes cut up
1 12 oz. can tomato paste
1 1/2 tsp. salt
1 tsp. dried basil
1 tsp. oregano
1/4 tsp. pepper
4 cups ricotta cheese
1/2 cup parmesan
3 eggs, beaten
2 tbsp. chopped fresh parsley
1 1/2 tsp. salt
1 lb. cooked lasagna noodles
1 lb. mozzarella cheese, thin sliced
Brown beef. Drain, add onions and garlic. Add tomatoes and tomato paste, slat, basil, oregano and pepper. Simmer 30 minutes., Stirring occ. Combine ricotta parmesan, eggs, parsley and 1 1/2 t5. salt. Trim noodles to fit pan, layer with ricotta, sauce and mozzarella. Repeat layers. Bake at 375 for 30 minutes. Let stand 10 minutes. before cutting into 3" squares.
TORTELLIN AND SUN-DRIED TOMATOES SALAD
Cool and refreshing salad....
8 oz. sun-dried tomatoes packed in oil, undrained
1 large fresh tomato, chopped
1/3 cup olive oil
1 tbsp. fresh lemon juice
2 cloves garlic, minced
1 tsp. black pepper
1/2 tsp. salt
8 oz. marinated artichokes, drained and chopped
4 oz. whole cashews
1 lb. dried cheese-filled tortellini, cooked, drained and cooled
Drain tomatoes, reserving 1 tbsp. of its oil. Chop and set aside. Combine reserved 1 tbsp. of sun-dried oil, olive oil and next 4 ingred. Stir in chopped tomato, artichokes and cashews. Add tortellini and toss lightly. Let salad stand at room temp. for 1 hour for flavors to blend or chill overnight. Great with grilled chicken.
CHICKEN, BROCCOLI & PASTA IN GARLIC CREAM SAUCE
Serves 6
5 cups broccoli florets (from about 1 large bunch)save stems for Broccoli and Apple Salad
1 pound fusilli or bowtie pasta
1/2 onion chopped
1 green or red sweet pepper, cut into strips
3 tbsp. chopped garlic
1/4 cup olive oil
3 large boneless, skinless chicken breasts, cut into strips
1 cup dry white wine
1 cup chicken broth
1 cup whipping cream
1/2 cup parmesan cheese
1 tbsp. cornstarch
Cook broccoli in large pot of boiling water until crisp tender about 4 minutes. Using slotted spoon, transfer to a large bowl. Add pasta to the same pot and cook til al dente. Drain pasta and add to bowl with broccoli.
Meanwhile, heat oil in skillet over med-high heat and saute onion, peppers, garlic and chicken strips until chicken is done about 3 minutes. Using slotted spoon transfer chicken and veggies to bowl with pasta. Add wine that has been mixed with 1 tbsp. cornstarch, broth and cream to skillet and bring to a soft boil and sauce has thickened. Add to bowl with everything and toss gently with parmesan cheese.
EGGPLANT ROLLATINES
Serves 5
FOR THE ROLLATINES:
1 fresh medium eggplant
Flour for dredging and eggs for batter
Vegetable oil for frying
1/2 pound shredded fontinella
1/2 pound shredded provolone
1/2 pound shredded mozzarella
10 slices prosciutto ham
1 jar (12 ounces) roasted red peppers, divided
FOR THE SAUCE:
2 tablespoons butter
1 teaspoon garlic
1/2 pound white mushrooms, quartered
5 artichoke hearts, quartered
1 teaspoon pesto
1 cup white wine
1/4 cup marinara sauce
TO MAKE THE ROULADES:
Trim the top and bottom of a fresh eggplant and slice lengthwise, in pieces about 1/4-inch thick. Dredge pieces in flour, then dip in eggs, scrambled with a fork. Fry in vegetable oil over medium heat, about 1 minute on each side until golden brown. Drain on paper towels and set aside.
Dice the equivalent of two roasted peppers and combine, including the juice produced during chopping, with cheeses.
Place a prosciutto slice on top of each eggplant piece. Then, place a bit of the cheese mixture on the first third of the eggplant and roll slice until ends overlap, forming a loose seal. Put roulades in a shallow baking dish, with a touch of water. Bake in a 350 degree oven, until cheese is melted, 8 to 10 minutes.
TO MAKE THE SAUCE:
Make the marinara by sauteing in butter the garlic, mushrooms, artichoke hearts, one-half roasted red pepper, sliced julienne, pesto and wine. Saute a minute or two, then add marinara sauce.
Top eggplant roulades with sauce.
CHICKEN CACCIATORE
1/4 c. olive oil
2 garlic cloves, minced
1 large onion, chopped
1/4 tsp. dried rosemary
1/2 tsp. dried parsley flakes
3/4 tsp. dried oregano
3/4 tsp. salt
1/8 tsp. ground red pepper
4 chicken breasts, cut into chunks
1/2 c. red wine vinegar
6 cups drained and seeded, roma tomatoes halved
1/2 tsp. dried basil
1/4 c. dry white wine
1/2 c. green olives, sliced
1 sweet red pepper, cored, seeded and cut into strips
1/2 c. sliced mushrooms
Heat oil, add onions, garlic, rosemary, parsley, oregano, salt and ground red pepper in a large pan over med. heat. Cook until onions are translucent. Add chicken chunks and cook til chicken is nicely browned on all sides about 30 minutes.
Add red wine vinegar and cook 5 minutes. more.
Place your tomatoes in the blender to crush slightly leaving some chinks. Add this to chicken and cook for 20 minutes. more til slightly thickened. Add basil, wine, olives and red peppers and mushrooms and cook til peppers and mushrooms are softened and the chicken is very tender about 10 minutes. Serve with rice to sop up the wonderful juices.
MAMA PACETTI'S SPAGHETTI WITH MEATBALLS AND SAUSAGE
This is an authentic recipe from the old countryside. Delicious!!!!
FOR THE MEATBALLS:
1 lb. lean ground chuck
1 onion, minced
2 cloves garlic, minced
1/4 c. fresh chopped parsley
1/4 c. grated Parmesan cheese
1/2 c. fine dry bread crumbs
1 egg, beaten
1 tsp. salt
1/2 tsp. black pepper
1 tsp. Italian seasoning
1/4 tsp. oregano
2 tbsp. olive oil
Mix ground chuck, onion, garlic, parsley, Parmesan, bread crumbs, egg, salt, pepper and herbs. You can add a little water if too dry. Shape into meatballs and brown in olive oil before adding to sauce.
FOR THE SAUCE:
2 onions, chopped
3 garlic cloves, minced
3 tbsp. olive oil
1 lb. mild Italian Sausage cut into 2" pieces
2 cans (28 oz. each) chopped tomatoes
1 tbsp. fresh basil or 1 tsp. dried
1/4 c. fresh chopped parsley
1/2 tsp. crumbled thyme
1 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
1/4 tsp. crushed dried red pepper
1 6 oz. can tomato paste
2 8 oz. cans tomato sauce
1/4 tsp. oregano
1/4 tsp. marjoram
1/4 tsp. rosemary
1 bay leaf
1 tsp. Italian seasoning
12 oz. cooked spaghetti
freshly grated Parmesan cheese
Brown the sausage and set aside. Saute onions and garlic in large pot. Add tomatoes, paste and sauce and bring to a boil. Add next 13 ingredients, the browned meatballs, the browned sausage and simmer uncovered for 2 hours, stir occasionally.
INSALATA VERDI
Mixed greens
sliced red and green peppers
cucumbers
parmesan cheese, to sprinkle on
1 tomato cut up
handful cut up olives
handful cubed mozzarella cheese
handful croutons
Oil and Vinegar Vinaigrette Dressing
MsgID: 033975
Shared by: Gina, Fla
In reply to: ISO: Italian
Board: International Recipes at Recipelink.com
Shared by: Gina, Fla
In reply to: ISO: Italian
Board: International Recipes at Recipelink.com
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| Reviews and Replies: | |
| 1 | ISO: Italian |
| Leslie Lomers, Fairhope, AL | |
| 2 | Recipe(tried): Recipes for and Italian Dinner Party - Some Fabulous Recipes for Leslie.... |
| Gina, Fla | |
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Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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