Pasta Frolla

Pasta frolla (Italian for "short pastry") is the basic pastry dough of Italy. Our recipe yields enough dough for two desserts.

YIELD: MAKE 2 DISKS

INGREDIENTS

• 2 1/4 cups all-purpose flour, plus more for dusting
• 1/2 cup sugar
• 1/8 teaspoon salt
• 14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into small pieces
• 1 large egg, lightly beaten
• 1 large egg yolk, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 tablespoon freshly grated lemon zest

DIRECTIONS

Pulse flour, sugar, and salt in a food processor just until combined. Add butter; pulse until mixture resembles coarse meal, 6 to 8 times.
Whisk together egg, egg yolk, vanilla, and lemon zest. With processor running, add egg mixture; process just until dough begins to come together. Turn dough out onto a floured work surface; lightly knead to form a ball.
Divide dough into 2 pieces, and gently press into flat disks. Wrap tightly in plastic wrap. Refrigerate at least 1 hour or overnight.
COOK'S NOTES
Freeze up to 1 month.

Source:

http://www.marthastewart.com/313912/pasta-frolla

My Nonni's Polenta

Serves 6

Ingredients

• 10 cups water
• Tablespoon sea salt
• 2 cups polenta (coarse yellow cornmeal)
• ¼ cup olive oil

*Optional ingredients:

• 1 cup freshly grated Parmigiano-Reggiano cheese
• ¼ pound (1 stick) butter
• ½ cup mascarpone cheese

Cooking Instructions

Put 10 cups cold water in a heavy-bottom pot with the olive oil and salt. Bring to a boil.
Add the polenta to the water in a gentle stream, whisking or stirring vigorously in the same direction, as you pour it in.
Reduce the heat to medium-low so that the water is simmering.
Stir continuously for the first 2-3 minutes to avoid any lumps.
When the polenta starts to mildly bubble away, stir it every few minutes to prevent it from sticking. Using a wooden spoon, scrape the bottom and sides. Adjust the heat as necessary.
Cook for 35- 40 minutes. The polenta mixture will be thick and glossy and just pulling away from the sides.
To finish the polenta, turn off the heat and stir in cheese. You can also add the butter and mascarpone cheese.

Cooking tips:

The more you stir, the better the texture will be.
Cooking it longer will add more flavor.
Mix in more water if you want it softer, or turn up the heat, stirring vigorously, to thicken it.
Low-sodium chicken broth can be substituted for the water for a different taste. Use less salt to taste.
Polenta retains heat for up to 30 minutes, so you can cover the pot and leave it for 15 minutes or so before serving.


Variations for Basic Polenta:

Basic Polenta with Cheese and Meat Sauce

When we were young, we would scoop some hot polenta into our dishes, put a slice of soft Monterey Jack cheese or Gorgonzola on top. Top that off with more polenta and then pour some of My Nonni’s Meat Sauce over.

Fried Polenta

Make basic polenta recipe and pour into a 9 X 13 baking dish and chill.
Refrigerate for 2-3 hours.
Remove polenta and slice into ½ inch thick by 3-inches wide slices.
Heat a small amount of olive oil in a non-stick skillet over medium-high heat.
Add polenta slices and cook, turning once, until golden brown and crispy on both sides, about 8-10 minutes.
Put polenta fried slices on paper towels on a dish and keep warm in 200 degree oven while you continue to fry.
Be careful, the polenta will splatter while frying.
If you have left-over polenta, pour into a baking dish and refrigerate. Unmold and slice.
We used to love pouring syrup over the fried polenta for a breakfast treat.
You can also serve it for a lunch or dinner side dish with My Nonni’s Meat Sauce over it.

Baked Polenta

Make basic polenta recipe and chill polenta in a 9 X 13 baking dish.
Refrigerate for 2-3 hours.
Preheat oven to 375 degrees.
Slice or cube polenta and place on a lightly oiled baking sheet.
Bake for 20 minutes until lightly browned and crispy. Turn polenta once half-way thru baking.
Grilled Polenta

Make basic polenta recipe and chill polenta in a 9 X 13 baking dish.
Refrigerate for 2-3 hours.
Slice or cube polenta and brush both sides of polenta with olive oil.
Place on a hot grill and cook, turning once until well marked and heated through – about 2 minutes on each side.

Creamy Polenta (Serves 4-6)

Ingredients:

• 3 cups of whole milk
• 1 tablespoon unsalted butter
• 1 teaspoon sugar
• ½ teaspoon salt
• 1 cup polenta (coarse yellow cornmeal)

Cooking Instructions:

Combine milk, butter, sugar and salt in a heavy-bottom saucepan and heat just to a simmer.
Slowly add the polenta in a thin stream, whisking in the same direction constantly.
Lower heat to medium-low and continue to stir the polenta with a wooden spoon until the mixture starts to thicken and mildly perk.
Stir mixture every few seconds, scraping the bottom and sides of pan.
Cook 25-30 minutes

Polenta with Mascarpone (Serves 4)

Ingredients:

• 2 cups whole milk
• 8 tablespoons instant polenta
• Salt / Pepper
• ½ pound Mascarpone cheese
• 2 tablespoons heavy cream

Cooking Instructions:

Bring milk to a boil in a saucepan.
Add polenta, salt, pepper.
Reduce to a simmer and continue cooking, stirring constantly for 5 minutes.
Add mascarpone and cream.
Continue cooking until cheese melts, 2-3 minutes.

Source:

http://www.mynonnis.com/recipes/polenta.asp

Quick Bread Panettone

Quick Bread Panettone is my simpler and easier version of the Italian panettone which is a traditional yeast sweet bread made especially for the Holidays.

• 2 cups flour
• 1 + 1/2tsp baking powder
• 1/2 tsp baking soda
• 2eggs
• 1cup sugar
• 1/2cup orange marmalade
• 1/2cup melted butter
• 1cup raisins
• 1cup candied fruits
• Optional 1/2cup brandy

In a bowl combine 2 eggs, 1cup sugar, 1/2 cup orange marmalade, 1/2 cup melted butter.
Add 2 cups flour, 1 + 1/2 tsp baking powder, 1/2 tsp baking soda.
Fold in 1 cup raisins and 1 cup candied fruits (optional : I soak the raisins and candied fruits in a little brandy the day before)
BAKE in a 9x5x3" loaf bread pan greased and floured at 350F. for 50 min. or until top is amber golden.
Cool it and store in a bread bag to keep moist.

Additional Tips

Cool it and store in a bread bag to keep moist.

Source:

http://www.cookingwithnonna.com/italian-cuisine/quick-bread-panettone.html

Panna Cotta

This tasty and classy recipe is so easy to make and will make you look like a pro at your next gathering.

• 600 g heavy cream
• 3 tsp of powdered gelatin
• 50 g sugar (+ 6 Tbs sugar for the caramel coating)
• 1 tsp vanilla extract (or 1 vanilla bean split in half)
• 5 Tbs cold water

Heat 6 Tbs of sugar until caramelized and distribute into 6 ramekins or custard cups, making sure to coat the sides well.
Put cold water in a bowl and sprinkle gelatin powder over the water. Let stand for about 10 minutes.
In a saucepan, heat the heavy cream and sugar (50g) until the mixture is almost boiling (make sure to watch and do not boil!).
Remove from heat, and add vanilla, and gelatin mixture, and mix well until gelatin is dissolved.
Divide cream mixture equally into the 6 ramekins previously coated with the caramelized sugar.
Leave to cool and put in the fridge for about 4 hours.
When ready to serve, immerse ramekin in hot water, run a knife around the edges and unmold the panna cotta onto your serving plate.

Additional Tips

You can garnish with fresh fruits like rasberries, blueberries or cut strawberries.

Source:

http://www.cookingwithnonna.com/italian-cuisine/panna-cotta.html

Nonna Edda's Ricotta Pie

A sweet ricotta pie made with a PASTA FROLLA crust.

• Pasta Frolla (double recipe if you want to make lattice)
• 2 cups flour
• 1 cup sugar
• 1 stick butter, at room temp
• 2 eggs
• ½ teaspoon lemon rind, grated
• Pie Ingredients
• 3 lbs ricotta cheese (whole milk or part skim according to your dietary needs)
• 1 cup sugar (or to your taste)
• 1½ tablespoon vanilla extract
• 1.5 oz anisette (or to your taste)
• 1 orange rind, grated
• 8 eggs, beaten (if you are using part skim ricotta, 8 eggs should be enough. If you are using whole milk ricotta, you may need to add one or two more eggs if the filling appears to be too thick)
• Citron (if you like candied fruits in your baked products)
• maraschino cherries, halved

Preheat oven to 350°
Mix all dough ingredients together. Place dough in wax paper or saran wrap and put in the freezer for at least 30 minutes before trying to roll.
When ready, remove dough from freezer and roll out onto a floured surface with a floured pin. Roll dough to 1/8 inch thickness to fit a 9 x 13 inch glass pan.
Mix all pie filling ingredients together.
Place the ricotta into the pie shell and make your lattice on top if desired. If using lattice, beat one egg and use to stick lattice to shell, if required, and to brush the top of the lattice to give a golden sheen when baked.
If you are going to make lattice for the top of the pie, place dough back in freezer until firm. Remove, roll and cut into strips (use a zig-zag cutter for a more decorative look)
Place into 350° oven. Total cooking time will be about 1½ hours. At the 50 minute mark, if you are using maraschino cherry halves, place them on top in between the dough strips (If you place the cherries on top too soon, they will sink into the pie. Cook for another 45 minutes or until a tester comes out clean.
If you are using a glass pan you will be able to tell if the crust is done to your liking. If it needs more cooking time, cover the top of the pie with a sheet of aluminum foil.
Remove from oven and cool.

Additional Tips

There are a few options for this pie. If you double the dough recipe you will have enough dough to make a lattice for the top of the pie. If you do not care for maraschino cherries you can leave them off the top of the pie. Mom uses whole milk ricotta, you can use part skim if that is your preference. The sugar in the filling can be less or more to adjust the sweetness to your personal taste. The anisette can also be adjusted to your personal liking (dip your finger into the filling and give it a taste. I won't tell anyone) I have not tried this recipe with SPLENDA or STEVIA so I cannot tell you how it will turn out. Also, this pie is made with PASTA FROLLA . This is NOT your conventional pie crust. When working with the dough, if it splits or whatever, when you are rolling it or placing it in the pan, just take a piece of the dough and patch the problem area. Unlike conventional pie crust, when you bake your pie the heat will actually bond the pieces together and you will not even know where your pie was patched. If you have left over dough, roll to cookie thickness 1/8 to 1/4 inch and use cookie cutter to punch out cookies and bake until golden.

Source:

http://www.cookingwithnonna.com/italian-cuisine/nonna-eddas-ricotta-pie4.html

Lemon Tiramisu

• 1 block 8oz cream cheese
• 1/2 cup sugar
• 1 tsp vanilla
• 1 cup whipping cream
• 1/2 cup lemon curd
• 1- 12 ounce can frozen lemonaide
• 1/4 cup limoncello
• 1 cup water
• Lady fingers (16 per layer) x 3 layers

In bowl with hand mixer add the cream cheese, sugar and vanilla. Beat them till creamy.
Add the whipping cream and beat till stif.
Fold in the lemon curd.
In separate bowl
Separate bowl, add the lemonaide, water and limoncello.
In 9x9 pan, add 1/3 of the cream mixture
Dip the ladyfingers in the limoncello mixture and start your first layer.
Top with another 1/3 of cream mixture.
This should be repeated so you have three layers of lady fingers ending with the last layer of cream.
Freeze  for about 4 hours.
Enjoy!


Source:

http://www.cookingwithnonna.com/italian-cuisine/lemon-tiramisu.html

Grand Marnier Tiramisu

A Sumptious Tiramisu with a Touch of Grand Marnier.

• 4 Large egg yolks
• 1/3 Cup sugar
• 1/2 Cup plus 1/4 Cup of Grand Marnier
• 16 Oz Mascarpone Cheese (softened)
• 1 1/2 Cups Whipping cream
• 1-1/3 Cups strong cold coffee
• 50-60 Ladyfingers
• 6 Oz Dark sweet chocolate chopped fine
• Orange zest

In top of pan of double boiler, whisk (or use a hand mixer) the egg yolks with the sugar until thickened slightly and lightly colored.
Whisk in 1/2 cup of Grand Marnier, place the pan in simmering water and whisking continually, cook until the mixture is thickened- this takes about 3 min if the water is already simmering.
Remove the top pan from the simmering water and allow mixture to cool to room temperature... at least 15 min.
Meanwhile in a mixing bowl beat the mascarpone cheese until smooth (allowing the cheese to warm at room temp to make easier to work with). Mix in the cooled egg yolks mixture and beat until thoroughly combined.
In another mixing bowl beat the whipping cream just until soft peaks form.
Using a spatula carefully fold the whipping cream into the mascarpone mixture just until blended.
In small bowl mix the remaining 1/4 cup of Grand Marnier with the coffee.
Dip the lady fingers quickly, one by one into the coffee mixture and then place them in one even layer at the bottom of a 2 quart dish pan.
Spread half of the cream mixture on top of lady fingers, sprinkle with 1/2 of chocolate and then repeat the layers (ladyfinger, cream, chocolate) one more time wrap with plastic wrap and refrigerate overnight! Ciao... Enjoy!

Source:

http://www.cookingwithnonna.com/italian-cuisine/grand-marnier-tiramisu.html

Easy & Delicious Rum Cake

• boxed yellow cake according to directions on the box EXCEPT substitute half of the water with rum
• ¼ cup chopped pecans or walnuts
• Glaze:
• ¼ lb butter (1/2 cup)
• ¼ cup water
• 1 cup sugar
• ½ cup rum (you can use whatever liquor you want; whiskey, Limoncello, etc)

Mix a boxed yellow cake mix according to directions on the box EXCEPT substitute half of the water with rum.
Grease & flour a 12 cup Bundt pan.
Sprinkle ¼ cup chopped pecans or walnuts into pan.
Pour batter over nuts.
Bake according to directions given.
Cool cake & remove from pan.
Poke holes into cake with tooth pick.
Brush glaze over cake.
Glaze:
Melt butter in sauce pan.
Stir in water & sugar.
Boil 5 minutes – stirring constantly.
Remove pan from heat – stir in rum.

Source:

http://www.cookingwithnonna.com/italian-cuisine/easy-delicious-rum-cake.html

Cucciddatu or Buccellato

This is a very traditional donut that Sicilians make at Christmas.

• 17.5 Oz (500 grams) of flour 00
•  7 Oz (200 grams) of sugar
• 10.5 Oz (300 grams) of butter
• 4 eggs
• 3.4 Oz (1 dl.) milk
• 5.2 Oz (150 grams) walnuts
• 10.5 Oz (300 grams) of dried figs
• 2.1 Oc (60 grams) pistachios
• 3.5 Oz (100 grams) sultanas (golden raisins)
• 1.75 Oz (50 grams) of dark chocolate drops
• 5.2 Oz (150 grams) of chopped toasted almonds
• 5 cloves very finely divided
• 8.8 Oz (250 grams) of diced  "zuccata" = candied pumpkin
• A pinch of ground cinnamon (preferably a vanilla bean)
• Orange marmalade - asmuch as necessay
• Cherries and candied orange peel
• ½ cup Marsala wine

Procedure for the dough
Mix the flour with butter, sugar, three eggs, a pinch of salt, milk, until the ingredients become homogeneous and consistent.
Wrap it in transparent film and leave it in the refrigerator for around an hour and half.
Procedure for the stuffing
Chop coarsely the dry fig and put them in a bowl with the other egg, the sultana grape, the cinnamon, the walnuts and the almonds minced in not too small pieces, the zuccata = candied pumpkin, cloves and Marsala.
Mix well and put on the fire for about ten minutes. Remove from heat and add three spoons of jam. Leave it to cool..
Making the Cucciddatu
Roll out the dough not too much thin (around a centimeter) and form a rectangle on which we will place the stuffing.
Close this rectangle, forming a large salami. Fold this roll on itself, sealing the ends well, so that  you get a donut.
Lay the Cucciddatu on a baking sheet lined with parchment paper and cut into the surface (from these cuts you must see the stuffing).
Place in a preheated oven at 355F for about half an hour.
After this time, paint the churning Cucciddatu with a tablespoon of orange marmalade diluted with water, then sprinkle with chopped pistachio nuts and put in the oven for another five minutes.
Once cooked, garnish with candied fruit. Allow to cool and remove it permanently from the pan.

Source:

http://www.cookingwithnonna.com/italian-cuisine/cucciddatu-or-buccellato.html

Cannoli Siciliani

Happy Birthday!! Cannoli Siciliani ~ Cannoli are basically crisp, sweet crunchy tubes which are filled with a cream or ricotta cheese filling, often flavored with cocoa, nuts, chocolate, or candied fruits. This is a very traditional recipe for cannoli which are a very popular sweet in Sicily. You will need 3 to 4 metal cannoli tubes to makes these cannoli which are readily available at most kitchen stores. Do not fill the cannoli siciliani too far in advance, or they may become soggy.

Shell Recipe:

• 2 Cups All-Purpose Flour
• 2 Tablespoons Unsalted Butter Or Shortening
• 1 Teaspoon Sugar
• Dash of Salt
• 3/4 Cup Marsala Wine
• 1 Egg White
• Vegetable Oil For Frying

Filling Recipe:

• 3 Cups Full Fat Ricotta Cheese
• 1/2 Cup Powdered Sugar
• 1/2 Cup Mini Chocolate Chips, or Coarsely Grated Chocolate
• 1/2 Teaspoon Vanilla Extract
• 6 Tablespoons Mixed Candies Peel
• Optional- 6 Glaced Cherries, Finely Chopped

To make the shells:

Mix together the flour, butter or shortening, sugar, and salt. Begin to add the wine, adding enough so that you have formed a fairly firm dough.
Knead for a few minutes until smooth. Form into a ball, wrap in plastic wrap, and let sit at room temperature for one hour.
Cut the dough in half, and roll thinly to about a 1/4 inch thickness. Cut into 4 square. Place a metal diagonally across each square, and wrap the dough around the tube. Seal the edges with a little beaten egg white.
Heat the oil in a large pan until it reaches a temperature of 375 degrees F. Drop one or two tubes into the hot oil at one time, and cook until golden. Remove from the pan, cool, and gently slide the cannoli shell from the tube.
Continue to make the rest of the shells in this manner.

To make the filling:

First let the ricotta sit in a strainer over a small bowl in the refrigerator for 30 minutes to remove excess water.
Mix the ricotta with the rest of the ingredients. Chill in the refrigerator for at least 30 minutes.
Fill each cannoli shell carefully, and sprinkle with a little extra powdered sugar if desired. Chill until you are ready to serve.

Source:

http://www.cookingwithnonna.com/italian-cuisine/cannoli-siciliani.html

Almond Ravioli

Almond Ravioli... delicate cookies filled with Almond Paste!

Filling:

• 1  1/2 Lb Almond paste
• 3 Egg whites
• 1 1/2 Cups Powdered sugar
• 1/2 Cup Granulated sugar
• 1/4 Cup Mini chocolate chips

Dough:

• 1 Lb Flour "00"
• 1/2 Lb Crisco or Lard
• 1 Cup Sugar
• 1 Bag - Vanillina Pane Degli Angeli or 1 Tsp Vanilla extract
• Zest of 1 lemon
• 3 Eggs
• 1 Tbs Baking powder
• Milk as needed  - about 1/4 cup

Filling:

Mix the almond paste, the egg whites and the sugars together.
At the end fold in the chocolate chips.

Dough:

In a bowl, mix all the dough ingredients and add as much milk as necessary to make the dough soft and elastic. Cover it and let it rest for 30 mins.
Take a small ball of dough the size of a golf ball and roll it in your hand.  With your finger, press and indentation into the dough and fill it with the filling. Close cover the filling with the dough on the sides of the ball and roll it again in your hands. Place it on a baking sheet and with the palm of your hand press it down.
Make all your cookies and  bake them at 375F for about 10 Min.
Garnish with powdered sugar.

Source:

http://www.cookingwithnonna.com/italian-cuisine/almond-ravioli.html

A Bit Trifle

Cool, refreshing dessert perfect for summer. Can be prepared in large glass bowl or small individual glasses.

• 4 3oz boxes instant strawberry Jello
• Small Angel food cake
• 4 3.4oz instant vanilla pudding mix
• 1 large container of cool whip
• 4 large bananas
• Fresh strawberries

Prepare Jello as directed.
Pour into bowl
Place entire Angel food cake into bowl over liquid Jello (cake will absorb some of Jello)
Cover and place in refrigerator until Jello is set.
Prepare instant pudding as directed.
Pour over Jello/Angel food cake.
Slice bananas and layer on pudding.
Spread Cool Whip over bananas.
Top it all off with fresh strawberries.

Additional Tips

For a lower calorie dessert use sugar free ingredients. If making individual cups follow steps above-but cut Angel food cake into desired amount of pieces. You may also make smaller dessert by cutting ingredients in half-or for that large Italian family DOUBLE it up

Source:

http://www.cookingwithnonna.com/italian-cuisine/a-bit-triffle.html

Amore di Natale

Amore di Natale - Zuccotto di Panettone - Love of Christmas!

• 16 oz ricotta cheese
• 1 cup fine granulated sugar
• 1/2 cup dried cherries chopped
• zest of one large orange
• 1/2 cup flaked almonds
• 1/2 cup chocolate chips
• 1 tablespoon cocoa powder
• 2lb panettone, cut into 2 round discs from base of cake and the rest sliced lengthways into 1 inch slices
• 1 cup Moscato wine
• cocoa powder for dusting

Mix together half the ricotta with 1/2 cup sugar until creamy. Then fold in 1/4 cup of chopped dried cherries, half of the orange zest, 1/4 cup of flaked almonds and 1/4 cup of chocolate chips. Set aside.
In another bowl, mix the remaining ricotta with the remaining sugar and cocoa powder until creamy. Then stir in the remaining cherries, zest, flaked almonds and chocolate chips. Set aside.
Line an 8 or 10 inch bowl with plastic wrap, leaving quite a bit of excess around the edges. Line that with the slices of panettone. Using a pastry brush, brush about three-quarters of the moscato wine on the cake slices. Fill with the white ricotta mixture, which should half-fill the bowl. Take one of the round panettone discs and place over the top and press gently, then drizzle over some of the moscato. Fill with the chocolate ricotta mixture and cover with the other panettone disc, then drizzle with the remaining moscato.
Bring up the draping plastic wrap sealing the zuccotto into the bowl. Using a plate that will fit into the bowl, set 5lbs of bagged sugar or flour onto the plate weighting down the zuccotto and place in the fridge for at least 6 hours. Overnight is best.
Remove from the fridge, take off the weight and the plastic wrap over the top. Turn upside-down onto a cake plate. Carefully remove the bowl and peel off the rest of the plastic wrap. Dust all over with lots of sieved cocoa powder and serve.

Source:

http://www.cookingwithnonna.com/italian-cuisine/amore-di-natale.html

Chicken with Mustard Mascarpone Marsala

Chicken with Mustard Mascarpone Marsala... over a bed of Fettuccine!

• 1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 5 tablespoons butter, divided
• 3/4 cup chopped onion
• 1 pound cremini mushrooms, sliced
• 2 tablespoons minced garlic
• 1 cup dry Marsala wine
• 1 cup (8 ounces) mascarpone cheese
• 2 tablespoons Dijon mustard
• 2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
• 12 ounces dried fettuccine

Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.
While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute` until tender, about 2 minutes.
Add the mushrooms and garlic and saute` until the mushrooms are tender and the juices evaporate, about 12 minutes.
Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices.
Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top.
Garnish with parsley sprigs and serve.


Source:

http://www.cookingwithnonna.com/italian-cuisine/chicken-with-mustard-mascarpone-marsala.html

Homemade 4 Cheese Ravioli

Just a 4 cheese ravioli that's a little sweeter than your average ravioli.

DOUGH

• 1 cup of flour per person
• 2 eggs per cup of flower

FILLING

• 18 oz of Ricotta cheese
• 3 tea spoons of sugar
• 1 teaspoon of cinnamon
• 3 handfulls of fresh shredded mozzarella cheese
• 3 handfulls of fresh shredded american cheese
• 3 handfulls of fresh shredded cheddar cheese

GRAVY

• 2 cans of tomato sauce
• 2 cans of 8oz tomato pace
• 2 teaspoon of oregano
• 2 tablespoons of parsley
• 1 tablespoon of extra virgin olive oil
• 1 teaspoon of basil
• 1/4 cup of sugar
• 2 bay leaves
• 2 teaspoons of salt
• 2 teaspoons of pepper
• 1 1/2 cup of any red wine

DAY 1

DOUGH

Put the flour in a mound with a hole in the center (kind of like a volcano)
Crack the eggs and put them in the center of the flour
Mix the until you get a nice firm dough. If is is too moist add more flour, if it is too dry add another egg. When you get the dough just right, roll it into a ball and wrap it in a cloth and put a dish over it and let it sit for about 30 minuets.
After cut off a piece and run it through a pasta maker. (Start off on the thickest setting. One machine might say 1 and another might say 7) after you get it thick change the setting to the next number and do so for about 2 more numbers.
Lay the sheet of pasta on the table. place about a spoon full of filling on one end. Then fold it over about a half inch from the filling. Cut at the edge and press down on the edges with a fork
(Repeat until out of dough.)
6. Place each finished ravioli on a trey powdered with flower so it wont stick.
Freeze for one day

FILLING

Empty Ricotta, American, Mozzarella, and Cheddar cheese into a bowl. add the sugar and cinnamon and mix well.
Chill in the refrigerator for 30 minuets until ready to use

DAY 2

Make the gravy by putting the tomato sauce and pace in a pot. Add parsley, oregano, basil, salt, pepper, extra virgin olive oil, and bay leaves and mix. (Let it simmer at a low temperature for about 3 hours but keep and eye on it.)
Boil water in a pot and one at a time drop the frozen ravioli in the water. But not too many at once.
take out when they start to rise to the surface.
When they are done put them in a pan in a row
after each layer add your gravy and another layer of ravioli.
When all of the ravioli are in the pan and topped off with you oh so delicious gravy, sprinkle parmigiano on top and bake at 350 for 10 minuets.
After you take it out of the oven let it cool for about 5 minuets and enjoy!

Source:

http://www.cookingwithnonna.com/italian-cuisine/homemade-4-cheese-ravioli.html

Sweet Potato Salad

I had been wanting to try making potato salad out of sweet potatoes and finally worked this up just last Thursday. It makes 6 cups so we didn't finish it for a day or two. Believe me it gets better the longer it sits! If you love sweet potatoes you will love this salad. It’s a great dish to bring to a picnic – bet you’ll be the only one bringing THIS kind of potato salad!

• 2 lbs sweet potatoes, peeled, cubed 3/8”
• ½ cup roasted red peppers, diced small
• ½ cup onion, diced small
• 5 spring onions, sliced thin
• 2/3 cup mayonnaise
• 1 teaspoon paprika
• ½ teaspoon ground cumin
• 1 1/2 teaspoons salt

Boil sweet until softened but firm.
Drain and let cool completely.
Mix all remaining ingredients.
Add potatoes and mix
Let sit 2-3 hours or but best if overnight.

Source:

http://www.cookingwithnonna.com/italian-cuisine/sweet-potato-salad.html

Spiedini with Speck, Asiago, Figs, Shrimp and Balsamico

This dish is a show stopper not only because it is beautiful but it uses so many wonderful flavors that complement each other.  It is also perfect for entertaining because you can prepare it ahead and serve it cold.

• 6 wooden skewers, about 10 inches long
• 6 pieces of Asiago Fresco, about 1 inch square each
• 6 pieces of Asiago Staggionato, about 1 inch square each
• 18 slices of Speck, about 4 ounces
• Additional Speck, if desired
• 24 medium to large shrimp, peeled & deveined
• 6 ripe figs, cut in half
• Good Quality Aged Balsamic
• 2 Tablespoons Grated Asiago Staggionato for garnish

Soak the skewers for at least 20 minutes.  This will prevent charring when grilling.
Preheat a grill or grill pan.
Wrap each piece of the Asiago Fresco & Asiago Staggionato in a piece of Speck. There should be 6 slices remaining.
Begin making the skewers by threading:
2 shrimp that have been intertwined to look like one.
1 slice of Speck, folded accordion style
1 fig half
1 Speck wrapped piece of Asiago Staggionato
1 fig half
1 Speck wrapped piece of Asiago Fresco
2 Shrimp that have been intertwined to look like one
Grill until shrimp are pink on one side.  Turn and grill until pink on the second side.
Place on a platter and drizzle with Balsamico.  Garnish with grated Asiago Staggionato.

Source:

http://www.cookingwithnonna.com/italian-cuisine/spiedini-with-speck-asiago-figs-shrimp-and-balsamico.html

Shrimp Sandwich Patties

A fried shrimp patty created by my grandmother - Ida Bell Verret. And still made by my mother Elizabeth Henry.

• 2 pounds fresh shrimp (after cleaned)
• 3 or 4 small red potatoes
• flour
• 2 table spoons onion powder
• 1 table spoon garlic powder
• black pepper
• salt

Deheaded, peeled, and devein shrimp.
Grind in grinder
Peel and boil potatoes, let cool then mash
In large bowl mix shrimp, potatoes, seasonings
Salt and pepper to taste
Add flour a little at a time until it holds together
It should still be a little sticky
Heat Oil in frying pan
With a large spoon scoop out mixture and drop in hot oil
Shape into a patty in oil. About 3/4 inch thick.
Fry until golden brown on both sides
Remove from oil and place on paper towels


Source:

http://www.cookingwithnonna.com/italian-cuisine/shrimp-sandwich-patties.html

Nonna's Fried Potatoes

• Idaho potatoes
• 4 or 5 Bay leaves
• Olive oil
• Salt

Peel the potatoes and slice them in wedges.
In a frying pan put 2" of olive oil along with the bay leaves.
Let the oil get hot and add the potato wedges. Let them fry until they become golden brown.
Remove them from the oil and sprinkle salt.
Enjoy!

Source:

http://www.cookingwithnonna.com/italian-cuisine/nonnas-fried-potatoes.html

Fregola Stufada

A favorite recipe from my Sardinian family! Taste it and enjoy la bella vita!

• 1 lb. of Sardinian semolina fregola
• 1/3 cup grated Pecorino Sardo cheese
• 4 cups meat broth
• 2 medium sized chopped onions
• 1 sprig of fresh parsley
• olive oil
• salt for tasting

Cook the fregola in the meat broth for 10-15 minutes, and drain if necessary, setting the broth aside.
In a pan, simmer the chopped onion in some olive oil, then add the chopped parsley.
In a baking dish, spread a layer of the fregola, then a layer of the cooked onion and a sprinkle of Pecorino Sardo cheese. Repeat until all ingredients are used.
Cook in a 375° oven for 20 minutes. The fregola is ready when it is dry enough to be eaten with a fork.

Source:

http://www.cookingwithnonna.com/italian-cuisine/fregola-stufada.html

Creamed Potatoes

Thanksgiving is just around the corner and with that all the wonderful foods that we traditionally make and eat and love! This month Alessa’s and my recipes will be a new twist on the old favorites. If your family is anything like mine mashed potatoes and gravy are a must have at our feast. I generally make mashed potatoes the way my mother always did, whipped with butter and a little milk, salt and pepper. I can see them now piled high with a generous amount of gravy. Perfection. . . well I thought so until I made these mashed potatoes. They are so creamy and delicious I will never make my “plain” ones again!

• 6-7 medium sized potatoes, peeled and cut into chunks (this makes approximately 4 cups mashed)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 tablespoons butter
• 1/4 cup sour cream
• 1/4 cup mayonnaise

Boil the potatoes covered in water until they are soft all the way through.
Remove from heat and drain completely.
Return to the warm sauce pot and mash with a potato masher or the mixer beater blades before you add your ingredients to break up the potatoes into smaller pieces.
Add the butter and stir it around until it is melted.
Add the rest of the ingredients and mix thoroughly with the mixer until your potatoes are completely creamy!

Source:

http://www.cookingwithnonna.com/italian-cuisine/creamed-potatoes.html

Seafood Risotto

• 2 Cups - Chicken Broth
• 1 8Oz - Clam Juice
• 2 Tbs Butter
• 1/4 cup - Chopped shallots
• 1/2 cup - Uncooked arborio rice
• 1/8 Tsp - Saffron
• 1 Tbs - Lemon Juice
• 1/2 cup - Grape tomatoes (small)
• 4 oz - Medium  shrimp
• 4 oz - Scallops
• 2 Tbs - Whipped cream
• Chopped parsley

Bring broth and clam jucie to a simmer, keep warm.
Melt butter in large pan, under medium heat, add shallots to pan and cook for 2 min till tender. Add rice and saffron and cook 30 sec., stirr constantly.
Stir in 1/2 cup of broth mixture and cook for 2 min or until liquid is absorbed. Stir constantly, add remaing broth 1/2 cup at a time, until each portion is absorbed.
Stir in tomatoes, and cook for 1 min, stir in shrimp an scallops, cook for 4 min until shrimp an scallops are done, stir occasionaly! Sprinkle with parsley, remove an serve.


Source:

http://www.cookingwithnonna.com/italian-cuisine/seafood-risotto.html

Sgombri con Patate al Forno - Baked Mackerels and Potatoes

Baked mackerel and potatoes.  An old traditional dish made by Nonne in the Bari area. Tasty and very healthy as mackerel is rich in Omega-3 and is an excellent fighter of cholesterol. - See more at:

• 8 Medium sized Mackerels
• 2 Lbs - Potatoes
• 2 Sliced onions
• 1 Lb - Chopped tomatoes
• Parsley
• Grated Parmigiano cheese
• EV olive oil
• Salt & pepper 

1) Cover the bottom of an oven pan with a thin layer of olive oil and vegetables.
2) Over the bed of potatoes, lay the mackerels which have been cleaned (beheaded and gutted).
3) Over the mackerels add another layer of sliced potatoes, onions, tomatoes, parsley and a sprinkle of Parmigiano. Salt and pepper to taste. Sprinkle olive oil over the last layer and add two cups of water. 4) Cover the pan with aluminum foil and bake for 45 minutes at 400F. Remove the foil and bake for an additional 30 minutes.

Source:

http://www.cookingwithnonna.com/italian-cuisine/sgombri-con-patate-al-forno-baked-mackerels-and-potatoes.html

Pasta with Shrimp Sauce

• 1 lb Linguini
• 2 cloves chopped garlic
• 1/4 small onion, chopped
• parsley
• 3 cans chicken broth
• 1 1/2 TB butter
• 1 lb shrimp, shelled, devained and cut down the middle (the long way)
• Flour
• 1-2 TB olive oil
• 1/2 cup white wine
• Crushed red pepper (to taste or as desired)

White pasta is cooking in hot, boiling water you can make the sauce (although sauce can be made ahead and can sit for an hour or so).
In a bowl put 1/2 can of chicken broth and whisk in some flour to thicken (usually about 2 -3 tablespoons, will look milky). Set aside for later.
Saute onion in olive oil for 1 minute. Add garlic until golden. Then add shrimp and white wine.
Stir and cook shrimp until pink (do not over cook), remove shrimp from pan and set aside in a bowl. Leave garlic, onion and wine to continue cooking.
When wine begins to evaporate, add 2 1/2 cans chicken broth and butter. Cook at medium heat for about 5 minutes. Add red pepper as desired (I usually put in a few shakes)
After a few minutes, shut off heat and set aside on stove top.
Just before pasta is cooked, turn on heat in pan to high. Add shrimp back in and put some parsely (i usually put a few shakes of dried parsley)
When sauce boils, remix bowl with broth/flour and pour into pan while mixing (to avoid lumps). Turn off heat and drain pasta (reserving some water just in case you need to thin out sauce). Add pasta to sauce and mix. Allow to sit a few minutes before serving. If sauce is too thick (if too much flour was added) then use reserved water to thin it out some.
Enjoy!

Source:

http://www.cookingwithnonna.com/italian-cuisine/pasta-with-shrimp-sauce.html

Pasta con Baccala

Pasta with Baccala`... perfect for Christmas Eve.

• 1 Lb - Dried Baccala`
• 4 Scallions
• 1/2 Cup - Kalamata or Gaeta Olives
• 4 Cups - Peeled tomatoes
• Salt & hot pepper
• EV Olive oil

Before you can cook dried baccala` you need to remove the saltiness. The process to remove the saltiness is to put it in fresh cold water for 12-24 hours, depending on its thickness. Change the water several times during the process.
Put some oil in a pan and add the scallions cut in large pieces.
Saute` the scallions until they are soft, then liquefy the peeled tomatoes in a blender and add to the pan.  Add some hot pepper as desired.
Cook for 20-25 Mins. and add the baccala` and the olives.
Cook for 10-15 Mins. or until the baccala` breaks at the touch of a fork.
Serve over ditalini pasta or pasta of your choice.

Source:

http://www.cookingwithnonna.com/italian-cuisine/pasta-con-baccala60.html

Christmas Eve Shrimp

This is my family's recipe for Christmas Eve dinner but they are so good I make it all year round.

• 1 pound medium shrimp
• 1/2 teaspoon fresh ground black pepper
• 4 eggs
• 1 cup virgin olive oil
• 1 cup Parmesan cheese
• 2 cups flour
• 1 tablespoon garlic powder
• 1 teaspoon salt

Clean and devein shrimp.
Place shrimp in a bag with flour, remove shrimp shaking off excess flour.
In a large mixing bowl mix eggs, 1/2 cup Parmesan cheese, garlic powder, salt & pepper.
Place olive oil in a large skillet and heat oil on medium heat.
Dip shrimp in egg mixture and place them in the heated skillet and fry to a golden brown then flip over till fully browned on both sides.
Remove from oil and place on paper towel lined plate, sprinkle remaining cheese on hot shrimp and serve.


Source:

http://www.cookingwithnonna.com/italian-cuisine/christmas-eve-shrimp.html

Baked Baccala and Potatoes

Baked Baccala` and Potatoes Molese style.


Ingredients

• 2 Lbs - Baccala`
• 1 Lb - Potatoes
• 1/2 Lb - Fresh tomatoes
• 1/4 Lb - Gaeta olives
• 6 Scallions
• Grated Pecorino cheese
• EV olive oil
• Salt & pepper

Directions/Steps

These are all the steps to make Baccala in Umido.
1) Soak the Baccala` for 12 hours in fresh water to remove the saltiness. Depending on the thickness of the baccala` you may have to soak it longer. Change the water every 3 hours.
 2) In a deep oven pan, coated with olive oil, add the scallions cut to pieces, some potatoes cut in small cubes and a few pieces of tomatoes.
3) Add a layer of potatoes cut in wedges. Over the potatoes spread some scallions, tomatoes, olives and some grated cheese.
4) Spread the Baccala` over the potatoes. Add some more pieces of scallions, tomatoes and olives.
5) Fill the oven pan with water till 1/2 inch to the border of the pan.
6) Place the oven pan on the stove and cook the entire content for 30 min. at medium flame. Then place in the oven and cook for an additional 30 min. at 400F.



Source:

http://www.cookingwithnonna.com/italian-cuisine/baked-baccala-and-potatoes.html

Ahi Tuna Salad

Ingredients

• A piece of fresh Ahi Tuna.
• Romaine Hearts chopped...about 1 cup.
• Shredded red cabbage..about 1- 2 teaspoons.
• Shredded carrots....about 1 teaspoon.
• Chopped red onion ....about 1 teaspoon.
• 3 whole walnuts shelled and chopped.
• Craisins .....1 teaspoon.
• 1/2 Red apple chopped (I use a Rome apple & I leave the skin on).
• Honey Dijon salad dressing.
• Plate
• Grill

Directions/Steps

Make sure your grill is very hot.
BBQ the Ahi Tuna....only about 1 or 2 minutes on each side. Should be RARE !! Put in Refrig to cool it. While you get the other stuff ready.
Wash the Romaine Hearts. Let them drain for a minute and chop them in small pieces.
Place the Romaine on the bottom of the plate you are going to serve the salad in.
Place the shredded red cabbage on top of the Romaine.
Place the shredded carrots and the chopped onions on top too.
Place the 1/2 chopped up apple on top.
Take the Ahi tuna from refrig and cut it in half.
One half of the tuna put away in refrig for another time or another salad.
The other half of the tuna cut into pieces and place on top.
Place the shelled and chopped walnuts on top.
Sprinkle the Craisins all over the top.
Now pour... 2 tablespoons of Honey Dijon salad dressing all over the top.
Now serve!

Source:

http://www.cookingwithnonna.com/italian-cuisine/ahi-tuna-salad.html

Chicken Lemon Soup with Orzo Pasta

Chicken Soup filled with vegetables, orzo pasta fresh herbs, the juice of lemon and topped off with fresh Parmesan cheese.

Ingredients

• 8 oz boneless, skinless chicken breast
• 2 carrots, medium in size, diced
• 2/3 cup celery, diced
• 2/3 cups onion, diced
• 1/2 tbsp. ground pepper
• 2 tsp. rosemary
• 2 tsp. thyme
• 1/4 cup lemon juice
• 4 cups chicken broth, low sodium
• 2 cups water
• Spinach, handful, no stems
• 1/2 cup orzo pasta
• Optional: Parmesan Cheese

Directions/Steps

Add all your ingredients into a crockpot (except the orzo pasta). Cook on low for 7 - 9 hours or on high for 5 - 6 hours.
About an hour before the chicken is done, shred your chicken with a fork.
Meanwhile, cook your orzo pasta according to manufactures directions.
About 5 minutes before you serve your soup, add spinach and orzo pasta. Wait for the spinach to wilt.
Top soup with a little Parmesan cheese.
- See more at: http://www.cookingwithnonna.com/italian-cuisine/chicken-lemon-soup-with-orzo-pasta.html#sthash.NlNPVeBF.dpuf

Source:

http://www.cookingwithnonna.com/italian-cuisine/chicken-lemon-soup-with-orzo-pasta.html

Chicken in Lemon Sauce - Scaloppine di Pollo al Limone

Chicken in lemon sauce... Tuscany with a touch of the south?

• 1 Lb - Thin chicken cutlets
• 1 Lemon
• 2 Eggs
• 1 Cup - Chicken Broth
• 1/2 Cup - White Wine
• 1 Cup - Plain Bread Crumbs
• 4 Tbs - Butter
• 1 Tbs- Parmigiano (grated)
• Flour
• Frying vegetable oil
• EV Olive oil
• Salt & Pepper

In a flat plate put the flour and add salt & pepper as desired. Mix into the flour.
In another flat plate put the bread crumbs and add 1 Tbs of grated Parmigiano cheese. Mix into the bread crumbs.
In a bowl scramble two eggs.
Dip each slice of chicken in the flour first, then the egg and then into the bread crumbs.
In a frying pan put vegetable oil and some EV olive oil for added flavor.
Fry the chicken till light golden.
Spread 2 Tbs of butter in an oven pan.
Place the chicken in the pan.
Add 1 cup of chicken broth and 1/2 cup of white wine.
Squeeze the juice of 1 lemon.
Cover the pan with aluminum foil.
Bake for 20 mins. at 350F. Remove the foil for the last 10 mins.
Buon Appetito!

Source:

http://www.cookingwithnonna.com/italian-cuisine/chicken-in-lemon-sauce-petti-di-pollo-al-limone.html

Chicken Cutlets with Mushroom Sauce

• 2 lbs Chicken cutlets
• 2 eggs beaten
• 1 1/2 cups Italian breadcrumbs
• 1 clove garlic minced or grated
• 1 8 oz can sliced mushrooms (drained)
• 1 TBS finely chopped fresh Italian parsley
• 2 cans of cream of Mushroom soup
• 2 cans of milk (use soup cans to measure)
• 1/2 cup oil (more if needed) salt and pepper to taste

Mix bread crumbs, garlic, parsley, and black pepper in a dish.
Beat eggs in a second dish. You can add a little salt and pepper if you like.
Rinse chicken cutlets and pat dry.
Dip in egg, then breadcrumbs, be sure to cover the cutlet.
Add oil to the frying pan on medium heat. Add cutlets to hot oil and cook until golden brown on both sides. Preheat oven to 350.
In a sauce pan mix canned soup, mushrooms and milk. Heat until soup is all liquid, do not boil. Taste for seasoning. Place cutlets in greased pan in a single layer. Pour some of the soup mixture, then add the rest of the cutlets. Finally pour all of the soup mixture on top to cover the cutlets. Cover with foil. Bake for about 20 - 25 minutes.

Source:

http://www.cookingwithnonna.com/italian-cuisine/chicken-cutlets-with-mushroom-sauce.html

Chicken and Peppers - Pollo e Peperoni

• 4 Slices - Chicken cutlets
• 4 Red bell peppers cut into strips
• 1 Large onion cut into thin slices
• 1/4 Cup - Black olives sliced
• 1/4 Cup - Walnuts
• 2 Cloves of garlic
• 2 Eggs
• Flour
• Bread crumbs
• Oregano
• EV olive oil
• Salt & pepper 

Fry Chicken Cutlets:

Beat two eggs in a plate
Dip each cutlet in the beaten eggs, then in the flour and then in bread crumbs
Fry the cutlets in oil
Cut the cutlets in strips and put aside

Peppers Preparation:

In a wide pan saute` garlic and onion in EV olive oil, then add the peppers.
Cover the pan with a lid and cook until the peppers are soft.
Add olives and walnuts.
Cook at low heat for another 5 minutes.
Add the chicken to the peppers, cook for an additional 5 minutes.

Source:

http://www.cookingwithnonna.com/italian-cuisine/chicken-and-peppers-pollo-e-peperoni.html

Sausage and Peppers

Sausage and Peppers... combining two very simple and yet very flavorful ingredients to create and simple and tasty meal.

• 2 Lbs Sweet Italian sausage (or hot if you prefer)
• 2 Lbs Italian peppers
• 1 Large onion
• 1 Cup chopped tomatoes - fresh preferably
• 1/2 Cup white wine
• Hot pepper
• EV olive oil
• Salt

With a fork, puncture a few holes in the sausage links and either barbecue it or broil it. This is necessary to give the sausage added flavor and remove the excess fat. You want to broil it until the sausage is lightly golden.
Cut the sausage links in pieces about 1 inch long.
In a large pan, add three Tbs of EV olive oil and the onion cut in thin slices.
Saute` the onion until it becomes translucent.
Wash the peppers and cut them in quarters or more parts depending on their size. Add them to the pan.
Add the tomatoes and the wine as well as salt and hot pepper as desired.
Cook the peppers for a good 20 minutes. Add the sausage and cook for an additional 10 minutes. By now the peppers should be soft.
Serve hot.

Source:

http://www.cookingwithnonna.com/italian-cuisine/sausage-and-peppers.html

Sausage and Eggplant

• 2 Medium sized eggplant
• 2 Lbs Italian sausage - Sweet or hot, as you prefer
• 1 large onion
• 3 Fresh plum tomatoes
• 5 Cloves garlic
• 1 Cup White wine
• Peperoncino
• EV Olive oil
• Vegetable broth
• Fresh parsley
• Salt

Broil the sausage until it is browned but not overcooked.  Cut in piece and set aside.
Cut the eggplant in small cubes of less that 1" on all sides and set aside.
In a large saute` pan, add 5 Tbs of EV olive oil, the onion chopped finely and the garlic. Add peperoncino as desired.
Let the onion cook until it is translucent and then add the eggplant cubes.
Continuously stir the eggplant so that they get coated with the oil and saute` in the onions and garlic.
Once the eggplant have begun to soften, add the white wine.
Let the wine evaporate and add the tomatoes, cut in small pieces, and the sausage.
Occasionally stir all the ingredients.  Add some vegetable broth if the content gets too dry.
Cook for about 15 minutes until the eggplant turns soft but is still somewhat Al Dente.
Add fresh parsley and serve.

Source:

http://www.cookingwithnonna.com/italian-cuisine/sausage-and-eggplants.html

Liver, Onions and Cherry Peppers

• 1 Lb Liver cut in cubes
• 6 Cherry Peppers, sweet or hot as you prefer
• 2 Onions, medium
• 5 Bay leaves
• 1 Cup Red wine
• EV olive oil
• Salt
• Peperoncino as desired

In a cast iron pan add 1 Tbs of EV olive oil and saute` the liver until it is colored on all sides. Remove from pan and set aside.
In the same pan add 2 Tbs of EV olive oil and saute` the onions sliced very thin. Add bay leaves and saute until onions are translucent.
Add the liver and the cherry peppers. Cook for 2-3 mins and add the wine. Add salt as desired.
Let the wine evaporate and serve.

Source:

http://www.cookingwithnonna.com/italian-cuisine/liver-onions-and-cherry-peppers.html

Italian Sausage Soup

This soup has become a Christmas Tradition for my family. My two Brothers and I would always have our friends over on Christmas night after all of the Family festivities. My Mother would always make us all a big pot of this soup and it would be gone in 10 minutes! Our friends looked forward to this every year!

• 4 lbs Italian Sausage, removed from casings and browned
• 1 large Yellow Onion, chopped
• 1 bunch of Celery, chopped
• 8 cloves of garlic, minced
• 2 28oz cans of Crushed Tomatoes
• 1 28 oz can of Italian Peeled Tomatoes
• 2 32 oz boxes of Chicken Broth
• Olive Oil
• 2 tsp Oregano
• 2 tsp Dried Basil
• 2 tsp Thyme
• 2 tbsp Sugar
• S&P to taste
• 1 lb Small Soup Shells
• Parmesan or Romano Cheese for garnish

Brown your Italian Sausage, drain and set aside.
Saute diced celery, onion in garlic in olive oil until just tender.
Add Italian sausage, crushed tomatoes and peeled tomatoes. Stir and let cook on medium for about 10 minutes.
Add broth, sugar and seasonings. Simmer for about 30 minutes.
In the meantime, boil shell pasta in salted water until al dente.
Put desired amount of pasta in bowl and spoon soup over. Garnish with your favorite Italian Cheese.
Enjoy!

Source:

http://www.cookingwithnonna.com/italian-cuisine/italian-sausage-soup.html

Grilled Italian Sausage, with Fig Salad

Grilled Italian Sausage with figs, grilled onion, goat cheese, mint and balsamic dressing.

• 6 fresh mild or spicy Italian sausages
• 6 1/2-inch-thick red onion slices
• 1/2 cup of whisked Balsamic vinegar and Olive oil dressing (5 Tablespoons each)
• 12 cups mixed greens
• 3/4 cup crumbled soft fresh goat cheese
• 6-8 fresh figs, quartered
• 1/2 cup (packed) sliced fresh mint leaves
• salt and pepper

Prepare grill (medium-high heat).
Brush sausages and onions with 3 tablespoons dressing; grill sausages until cooked, 15 minutes.
Wrap sliced onions in a foil packet and grill for 10 minutes or until carmelized.
Toss greens with remaining dressing; mound on plates.
Slice the sausages. Top greens with sausages, sliced onions, crumbled goat cheese, figs, and mint.
Season with salt and pepper.

Source:

http://www.cookingwithnonna.com/italian-cuisine/grilled-italian-sausage-with-fig-salad.html

Apple Stuffed Pork Chops

My sweetie is a big fan of pork chops and this is one of his favorite ways for me to fix them. It is not a quick week night recipe but a nice treat to serve up on the weekend. The process is simple and the wait for them to come out of the oven is well worth it!

• 4 1” thick pork chops
• ¼ cup margarine
• 2 tablespoons chopped onion
• 3 tablespoons chopped celery
• 1 cup fresh bread crumbs
• 1 cup chopped apples
• 2 teaspoons dried parsley
• Salt & Pepper
• ¼ cup oil

Trim fat from pork chops and slice as deep a pocket as possible. Salt and pepper the insides of the pockets.
Saute onion and celery in margarine.
Add bread crumbs, apples and parsley. Stir and remove from heat.
Spoon into pockets and secure with toothpicks.
Heat oil in skillet on medium high and brown both sides of chops.
Place in a greased 9×13 pan and cover with foil
Bake at 350 degrees for 30 minutes.
Uncover and bake for 30 more minutes.

Source:

http://www.cookingwithnonna.com/italian-cuisine/apple-stuffed-pork-chops.html

Mama Rosa's Lasagna

This recipe started with my Mama Rosa and now I make it too. Since it's Mother's day on Sunday I made her lasagna. A way to keep her memory alive. She is a Mother to 3 Sons and 1 Daughter... that's me... and also a Nonna to 6 grandchildren and 7 greatgrandchildren. Miss you... love & kisses... Mama Rosa.


Sauce.....

• 1 can of Cento Peeled Tomatoes (35oz)
• 1-2 Tablespoon of chopped onion
• 3-4 Tablespoons of EVOO (Extra virgin olive oil)
• 1 Teaspoon of sugar
• Salt & Pepper
• A food mill (to puree the tomatoes) (if you don't have one, you can put tomatoes in blender)

Pasta.....

• One box of Ronzoni Lasagna...1 pound

Meat......

• 1 pound of 93% ground beef

Cheese.....

• 2 pound container of Polly O Ricotta
• 1 pound of shredded/grated Polly O Mozzarella Cheese
• About 1 cup of grated Parmesan or Pecorino Romano cheese

• A 5 Qt pot filled with water and 1 Tbsp of salt (or less)
• A frying pan to saute the chop meat
• 13 X 9 inch baking pan
• foil

Sauce....

Empty container of tomatoes & sauce into a food mill or blender and puree... set aside
In a pot, add 3-4 tablespoons of EVOO heat and then add the chopped onions until translucent then add the puree sauce.
Add 1 teapoon of sugar and season with salt & peper. Cook for about 15 mins.

Meat.....

In a frying pan cook the chop meat. Break up the chop meat & cook until brown and drain.
Add the cooked chop meat to the sauce and cook for another 10 mins.
When done, set aside.

Pasta...

Put water in a 5 Qt pot and add 1 tbsp salt to it and bring water to a rapid boil.
Add the pasta 2 pieces at a time and stir gently until all the pasta is in the pot.
Return to a rapid boil.
Cook uncovered and stirring gently occasionally for about 10 minutes. Drain well.
Separated cooked lasagna and lay each one on wax paper to keep from sticking together.
In the 13 X 9 inch baking pan spread some meat sauce on bottom of pan.
Place about 4-5 pcs of the cooked pasta lenghtwise over the sauce, overlapping edges.
Place a little bit of sauce on top of the pasta, then spoon some ricotta all over the pasta and then sprinkle the mozzarella over it.
Cover with some meat sauce and then sprinke the grated cheese.
Keep on repeating the pasta, sauce, ricotta, mozzarella, meat sauce and grated cheese until you reach the top of the baking pan.
Cover pan with foil.
Place tray of Lasagna into the oven that has been pre heated at 375.
Cook for about 30 minutes. Remove foil and cook for another 5 minutes or so.
After pan is taken out of the oven, put foil back on the pan and let it stand for about 5-10 mins before serving.


Source:

http://www.cookingwithnonna.com/italian-cuisine/mama-rosas-lasagna.html

Rossella's Lasagne with Tiny Meatballs

• 1 Lb Lasagne Pasta
• 1 Onion
• 2 Qt Chopped peeled tomatoes
• 1 1/2 Lb Mozzarella
• 4 Tbs Fresh chopped parsley
• 1/2 Cup white wine
• 1 Lb Ground beef
• 1/2 Lb Grated Pecorino cheese
• 1/4 Lb Bread crumbs
• 4 Eggs
• 4 Cloves garlic finely chopped
• 2 Bay leaves
• EV olive oil
• Salt
• Peperoncino
• Olive oil for frying

Make the Meatballs:

In a bowl, add the ground beef, the cheese, bread crumbs, eggs, parsley and garlic both very finely chopped.
Mix all the ingredients very well and roll the meatballs about 1/2" in diameter or smaller.
Once you have made all the meatballs, lightly fry them (1-2 mins) in hot olive oil. Set aside.

Sauce Preparation:

In a sauce pan, add 4 tbs of EV olive oil and the onion finely chopped.
Once the onion is translucent add the white wine, let it evaporate for 1 minute and add the tomatoes and two bay leaves.
Add 1/2 of the parsley, salt and peperoncino to taste. Cover the pan and cook at medium flame for about 15 minutes
Put all the meatballs in the sauce and continue to cook for another 15 mins. with the pan uncovered.
Cook the Lasagne Pasta sheets and once they are pre-Al Dente... still quite firm, drain the pasta and run cold water over it.

Assemble the Lasagna:

Pre-heat the oven to 475F.
Take a baking pan and apply a thin coat of sauce at the bottom.
Deposit a layer of Lasagna Pasta at the bottom to cover the entire bottom of the pan. Apply a coat of sauce with several meatballs. Add several slices of mozzarella and sprinkle some grated pecorino cheese.
Repeat the layering process with the sheets of pasta laid in the opposite direction.
On the top layer finish with a generous coat of sauce, mozzarella and grated pecorino.
Bake at 475F for about 30 mins.
Once it is colored to your linking, let it rest for a few minutes and serve.

Source:

http://www.cookingwithnonna.com/italian-cuisine/rossellas-lasagna-with-tiny-meatballs.html

Sausage Egg and Cheese Strata

• 2 cups fat-free milk
• 1/2 teaspoon salt
• 2 large eggs
• 2 egg whites
• 2 scallions, thinly sliced
• One 8-ounce loaf Italian bread, cut into 1-inch cubes
• One 7-ounce package sausage patties, cooked, and coarsely chopped
• 1 cup reduced-fat shredded 4-cheese Italian cheese blend
• 1 teaspoon cayenne pepper (optional)

Spray a 9-by-13-inch baking dish with cooking spray.
Whisk together the milk, salt, cayenne, eggs, egg whites and scallions in a large bowl.
Stir in the bread cubes and sausage and let stand 15 minutes, stirring occasionally.
Spoon the bread mixture into the baking dish. Cover and refrigerate at least 8 hours or overnight.
Preheat the oven to 400 degrees F.
Remove the casserole from the refrigerator and let stand 10 minutes. Evenly sprinkle the cheese over the top and bake uncovered until puffed and golden, and a knife inserted in the center comes out clean, about 45 minutes. Let stand 5 minutes before serving.


Source:

http://www.cookingwithnonna.com/italian-cuisine/sausage-egg-and-cheese-strata.html

Sausage and Peppers Frittata

• 1/2 Lb Italia sausage - Sweet or Hot, as you prefer
• 2 Green Italian peppers
• 2 Tomatoes
• 1/2 Cup White wine
• 1 Onion
• 1 Cup Grated Pecorino cheese
• 1/2 Cup Plain bread crumbs
• 1/2 Cup Ricotta
• 5 Eggs
• 4 Cloves garlic - finely chopped
• 1 Tbs  Fresh mint - finely chopped
• 1/4 Cup Milk
• EV Olive oil
• Salt & Pepper

Remove the sausage from the casing and brake it up. In a saute` pan, add 1 Tbs of EV olive oil and saute` the sausage until it gets light brown.. Remove the sausage from the pan and set aside
In the same saute` pan, add 2 Tbs of EV olive oil and che onion chopped. Let the onion saute` until it becomes translucent. Add the peppers and the tomatoes. Cook for 3 mins. and add the sausage and the wine. Let everything cook for 10 more mins., shut off and let it cool off.
In a bowl, add the bread crumbs, cheese, ricotta, garlic and mint and mix well. Add salt and pepper as desired.
In a separate bowl beat the 5 eggs with the milk. Add the eggs to the mixture and mix very well. Add 2 Tbs of EV olive oil and continue mixing.
At last add the sausage and  peppers and mix well.
Pre-heat the oven to 400F.
In a 9 1/2" cast iron skillet add 1/2 cup of EV olive oil and put on the stove. Once the oil is hot, add the mixture to the pan and quickly spread it evenly.
Immediately transfer the pan to the mid-level of your oven.
Let it cook for 35 minutes (or once the top colors to your liking)  and you will have a perfect and crispy Frittata.

Source:

http://www.cookingwithnonna.com/italian-cuisine/sausage-and-peppers-frittata.html

Ossobuco in Gremolata

Ingredients for the Ossobuco:

• 2 Veal shanks about 1” thick and 5" across
• 1/2 Onion
• 2 Cups  chopped Portobello mushrooms
• 1 Cups Dry white wine
• 2 Cups Beef broth
• 2 Tbs Butter
• Flour
• EV olive oil
• Salt & pepper

Ingredients for the Gremolata:

• 2 Cloves garlic
• 2 Sprigs of fresh rosemary
• 2 Leaves of sage
• Fresh Parsley
• 1 Lemon 

Ossobuco Preparation:

In a saute pan add 1/2 stick of butter and let it melt. Add 1/2 onion chopped very finely and let it cook until it becomes translucent.
Take the Ossobuchi and at the edges, every one inch, make a 1/2 inch cut to prevent the meat from curling while it is cooking.
In a bowl with flour, add salt and pepper, mix well and dip the meat into it to get a complete coating of flour.
Remove the onions from the pan and put aside.
Add 1/2 stick of butter to the pan and let it melt.
Sautee the Ossobuchi until they are golden brown on all sides.
Add the onions back in as well as 1 cup of dry white wine. Tip: with a wooden spoon, scrape all the meat particles from the bottom of the pan as they will become part of the sauce.
Cook until the alcohol evaporates and add 1 1/2 cups of beef broth.
Cover and let it simmer for 1 1/2 hours. If it gets too dry add some more broth.
In another saute pan, add 4 Tbs of EV olive oil. Chop the mushrooms in quarters or small pieces and add them to the pan.
Cook the mushrooms for about 5 mins. or until they are soft and brownish. Add 1 cup of white wine. Salt and pepper to taste.
Let the mushrooms cook until wine evaporates.
Once the Ossobuchi are completely cooked, remove them from the pan and put them on a serving platter. Do not discard the sauce at the bottom of the pan.

Gremolata Preparation:

Crush two cloves of garlic, 4 leaves of sage, 2 sprigs of rosemary and parsley. Add the zest of 1/2 lemon and chop everything very finely.
Add everything to the pan containing the sauce of the Ossobuchi and cook for 2-3 minutes at medium flame.
Put some of the mushrooms on the serving platter next to the Ossobuchi.
Pour the Gremolata on top of the Ossosuchi and the mushrooms.
Garnish with fresh parsley and serve.

Buon Appetito!


Source:

http://www.cookingwithnonna.com/italian-cuisine/ossobuco-in-gremolata.html

Orata (Sea Bream) alla Veneziana

• 1 Orata - Sea Bream of about 1 Lb
• 10 Cherry tomatoes
• 1/2 Cup White wine
• 10 Olives pitted
• 1 Tbs Fresh parsley
• 1 Tsp Capers
• 2 Fillets of anchovies
• 1 Lemon
• 4 Cloves Garlic
• Salt
• Peperoncino
• EV Olive oil

Pre-heat the oven at 400F.
Clean the fish and put it in a plate in which you have squeezed the juice of the lemon.
Leave the fish in the juice for about 30 minutes.  Turn it a few times.
Chop up very finely the garlic, capers, parsley and the anchovies.
In a saute pan add 4 Tbs of EV olive oil and saute the chopped ingredients.
Add salt and peperoncino as desired.
After a few minutes add 1/2 of the white wine and let it evaporate.
Once the wine evaporates, add the chopped tomatoes and cook for about 10 mins.
In a baking pan add a few Tbs of EV olive oil and place the fish.
Pour the sauted ingredients on top of the fish. Add the remainder of the wine in the pan and bake for 60 mins. at 400F.

Source:

http://www.cookingwithnonna.com/italian-cuisine/orata-sea-bream-alla-veneziana.html

Nonna Giulia's Stuffed Peppers

• 1 Lb Rienzi Elicoidale Medio Pasta - Rigatoni

For the Sauce:

• 4 Tbs EV olive oil
• 2 - 28 Oz can of Rienzi crushed tomatoes
• 1 Medium onion
• 3 Cloves garlic
• 1 Tbs parsley
• Salt

For the Stuffing:

• 4 Large yellow peppers
• 1 Lb Chopped meat - beef
• 1/2 Lb Rienzi Pecorino cheese
• 1/4 Lb Plain bread crumbs
• 3 Eggs
• 1/4 Cup Capers
• 5 Cloves garlic
• 2 Tbs Fresh parsley
• 5 Leaves Fresh basil
• EV olive oil
• Salt

Making the Sauce:

In a pot, add 4 Tbs of EV olive oil, the chopped onion and the garlic. Let the garlic and the onion saute and once the garlic turns golden add the crushed tomatoes and the parsley.
Set the flame to medium and cover.

Stuffing the Peppers:

In a saute` pan add 1 Tbs of olive oil and the chopped meat.  Let the meat brown and remove from the stove. Drain any fat and set aside.
Wash the peppers, remove the stems and the seeds and set aside.
In a bowl, mix the browned meat, the cheese, bread crumbs, garlic, capers, eggs, 4 Tbs of olive oil, basil and parsley. Mix everything well. If the mix seems too dry, add a little milk.
Stuff all the peppers but not all the way to the top. Fill to about 1/2 inch from the top.
Place all the peppers in the sauce and continue to cook. Cooking time depends on the size of the peppers but it is about 30 mins. Check the tenderness of the peppers and the stuffing to determine when they are done. Remove the peppers from the sauce.
Cook the Rienzi  Rigatoni pasta in salted water to an al dente consistency and finish cooking the pasta in the sauce of the stuffed peppers.
Serve by garnishing with Pecorino cheese.

Source:

http://www.cookingwithnonna.com/italian-cuisine/nonna-giulias-stuffed-peppers.html

Italian Thanksgiving Turkey

A classic Italian Thanksgiving Turkey made with the Italian touch! Not just any stuffing... a stuffing of delicious Porcini Risotto and much more!

• 1 Turkey - of about 15 Lbs
• 2 Cups - Fresh Porcini Mushrooms or other type of fresh mushrooms diced in small pieces
• 2 Links - Hot Italian sausage
• 2 Links - Mild Italian sausage
• 1 Cup - Grated Romano cheese
• 1 Cup - Grated Parmigiano cheese
• 10 Chestnuts - Boiled
•  1/2 Cup - Bread crumbs
• 1 Cup - Arborio rice
• 2 Large onions
• 10 Cloves of garlic, finely minced
• 1 Tbs - Fresh parsley
• 1 Tbs - Fresh rosemary
• 1 Tbs - Fresh sage
• 1 Tbs - Fresh oregano
• 1 Tbs - Fresh thyme
• Hot pepper
• EV olive oil
• 2 Sticks of butter
• Chicken broth
• Dry white wine
• 1 Head - Fresh celery
• 10 Carrots
• 1 Apple 

Clean and wash well your turkey in cold water and then give him a nice bath/wash in apple cider vinegar. Dry with paper towels and leave aside.

Stuffing Preparation: 

In a large saute` pan, add about 5 Tbs of EV olive oil and one sliced onion.
Once the onion is translucent, add the minced garlic.
Chop the fresh rosemary, sage, oregano and thyme and add to the pan.
Add a cup of chicken broth to prevent from burning.
Add the fresh Porcini mushrooms (you can also use dry Porcini mushrooms, soak in lukewarm water before using) or any other type of fresh mushrooms that you may have.
Stir and salt as desired. You can also add some hot pepper as desired.
Add the fresh parsley coarsely chopped.
Remove the sausage from the casing and add to the pan. Break up the sausage in the pan in small pieces.
Saute the sausage and add 1 cup of dry white wine.
Cover the pan with a lid and continue to saute` for about 10 mins.

Risotto Preparation:

In a large saute` pan, add 1/2 stick of butter and 3 Tbs of EV olive oil.
Once the butter has melted, slowly add the Arborio rice to the pan and stir continuously so that the rice will coat itself with the liquids.
Add 1 cup of dry white wine and continue to stir.
Once the wine is almost totally absorbed, add one cup of chicken broth and continue to stir.
Add the chestnuts and stir.
Add the grated Pecorino Romano cheese and stir.
Add the grated Parmigiano cheese and stir.
After the cheese has melted completely, pour all the content of the other pan into the Risotto.
Mix well and cook for 2 more minutes.

Assembly of the Turkey:

Take a large Roaster pan with a rack and add the carrots, the celery and one onion cut into large pieces.
Add 2 cups of white wine and 2 cups of chicken broth.
Position the turkey on the rack and fill its stomach with the Risotto stuffing.
Close the neck opening with an apple.
Tie the legs. Tie the wing and spread butter all over the body.
Cover the turkey with a dome of aluminum foil and place in the oven.
Cook the turkey at 400F for the first 20 mins. then lower to 300F and continue to cook for 20 mins. for each pound of the turkey.
Every 30 mins. bathe the turkey.
Once the cooking time has terminated, remove the aluminum foil and continue to cook the turkey until it browns to your liking.

Buon Appetito
and a
Very Happy Thanksgiving
to you and your Family!!!

Source:

http://www.cookingwithnonna.com/italian-cuisine/italian-thanksgiving-turkey.html

Cotechino with Lentils

Cotechino with Lentils... a New Year's Eve tradition. Cotechino is an Italian fresh pork sausage that has a creamy, mild flavor. It is usually produced in links under a foot long with a diameter of nearly three inches. Clove and nutmeg seasonings give the sausage a unique flavor. You may find this sausage online, or in authentic Italian butchers.

• 1 Cotechino - about 1 Lb
• 1 large onion (diced)
• 1 carrot (diced)
• 1 stalk celery (diced)
• 1 clove garlic (chopped)
• 2 tbsp. extra virgin olive oil
• 2 tbsp fresh Italian parsley (chopped)
• 2 cups lentils
• 4 cups chicken or beef broth (recommended) or water
• Lentil to liquid ratios may vary depending on brand so follow directions on packages

To Cook the Cotechino:

• 1 Onion, sliced
• 1 Stalk of celery
• 3 Bay leaves

Lentils:

In a pot start with olive oil, when hot add onion, carrot, celery and garlic until lightly browned.
Add lentils and stir. Cover with broth; bring to a boil, lower heat to simmer and cook until lentils are tender, stirring occasionally.
Add fresh parsley and remove from heat. Salt and pepper to taste.
Lentils should not be to dry or to soupy.

Cotechino:

Take the Cotechino and poke with fork.
Place  the Cothechino in a pot with in cold water.  Add the onion, clery d bay leaves.
Bring to boil, lower to simmer for 45 minutes.
Remove the Cothechino and let cool.
Slice it  1/2 inch thick and place on top of lentils.
Happy New Year!

Source:

http://www.cookingwithnonna.com/italian-cuisine/cotechino-with-lentils.html