Elite life
Italy (Italian Recipes)
The first pizzeria that served pizzaas we know it today, flat breads with toppings have been around for a long long time, orginated in Naples, Italy. The fresh from the oven pizza had toppings of mozzarella, basil, and tomato sauce. Today pizza is served throughout the world and topped with almost anything imaginable.
Ingredients:
2 eggs
Splash of milk or half-and-half
Salt
Pepper
1 1/2 cups Italian bread crumbs
1/2 cup grated Parmigiano-Reggiano
1 handful flat-leaf parsley, chopped
12 large fresh spinach and cheese ravioli, about 3/4 pound
5 Tablespoons extra-virgin olive oil, divided
3 cloves garlic, finely chopped
Pinch red pepper flakes
2 roasted red peppers, drained
1 14 oz can crushed tomatoes
Cooking Instructions:
Beat eggs with a splash of milk seasoned with salt and pepper in a shallow dish. Combine bread crumbs with cheese and parsley in a second dish. Coat the ravioli in egg, then bread crumbs. Heat 3 tablespoons extra-virgin olive oil over medium heat in a skillet and toast the ravioli until deep golden brown, 3 to 4 minutes on each side. In a small sauce pot heat the remaining extra-virgin olive oil, garlic and red pepper flakes over medium-low heat. Grind the roasted peppers in the food processor and add to garlic after it has sauteed for a couple of minutes. Stir in tomatoes and season the sauce with salt and pepper. When ready to serve, transfer sauce to a small bowl. Surround the sauce with toasted ravioli for dipping and serve.
Servings: 4
Ingredients:
4 boneless, skinless Chicken breast halves
2 Eggs, beaten
1 cup Italian Bread Crumbs
1/4 cup Olive Oil
1 jar Spagetti Sauce (15-1/2 oz.)
1/2 cup grated Parmesian Cheese
1 cup (4 oz.) shredded Mozzarella Cheese
Cooking Instructions:
Preheat oven to 400. Dip chicken into eggs and into bread crumbs. Heat olive oil. Cook chicken in oil until well browned on both sides. Pour spaghetti sauce into 11x7" baking dish. Place chicken on sauce and top with cheeses. Bake 15 minutes or until cheese is melted and lightly browned.
Servings: 10-12
Ingredients:
Sauce:
1 Package Mild Italian Sausage (such as Syracuse Brand)
1 Package Hot Italian Sausage (such as Syracuse Brand)
1 lb. Hamburger meat
2 Tablespoons butter or margarine
1 Tablespoon minced garlic
Salt
Pepper
1 Cup Fresh sliced mushrooms
1 Small can sliced black olives
1 Small white onion, chopped
1 Can Spagetti Sauce (Hunts, Traditional)
1 Can diced tomatoes (Del Monte)
1 Teaspoon Oregano
1 Teaspoon Sweet Basil
1 Teaspoon Thyme
1 Teaspoon Garlic Powder
1 Teaspoon Crushed Red Pepper
1 cup water
Filling:
1 Large container cottage cheese, 24 oz. (Borden's) small curd
2 Cups Shredded Mozzarella Cheese
2 Eggs, beaten
1 Teaspoon Parsley
1/2 Cup Shredded Parmesan Cheese
1 Teaspoon Garlic Powder
1 Barilla Oven Ready Lasagna Noodles (9 oz.)
Shredded Mozzarella Cheese
Shredded Parmesan Cheese
Cooking Instructions:
In a big fry pan brown hamburger meat and sausage. [Before I brown the sausage, I remove the casings and break the meat off in big hunks and throw it in the pan.] Add the 2 T. butter or margarine, garlic, salt and pepper. Add mushrooms and onions; cook until meat is no longer pink and vegetables are cooked. Add the black olives when everything is cooked. Add spaghetti sauce; drain the diced tomatoes and add to pot and then add water. Cover; simmer on low about 1/2 hour, stirring occasionally, to desired consistency. Add more water while cooking, if it seems too thick. Filling: Mix all 6 filling ingredients together. [This is the filling between the noodles and sauce.] In a 13x9 dish or pan, first put a layer of meat sauce, then a layer of uncooked noodles, and a layer of filling. Alternate layers, making the last layer the sauce. Then add more shredded mozzarella cheese and parmesan cheese on top; sprinkle with parsley. Bake at 350 degrees, covered with foil, about 30 minutes. Take foil off and bake for 20 minutes. Let stand 10 minutes before serving.
Servings: 12
Ingredients:
Non stick baking spray
1 cup granulated sugar
1/2 cup butter, softened
1/2 cup almond paste
2 1/4 cups cake flour
3 1/2 tsp baking powder
1/2 tsp table salt
1/4 cup amaretto liquor
3/4 cup whole milk
4 large egg whites, at room temperature
1/3 cup slivered almonds, toasted
1/2 cup maraschino cherries, drained and quartered
1/2 cup semisweet chocolate mini chips
Sweetened whipped cream, as accompaniment
Cooking Instructions:
Preheat oven to 350 degrees. Prepare a bundt pan by spraying with nonstick spray. Place sugar, butter, and almond paste in a large mixing bowl, and beat on high for 2 minutes. Sift flour, baking powder, and salt. Turn speed to low and add flour mixture to combine. Add amaretto, then milk, and beat on high for 2 minutes scraping bowl occasionally. Add egg whites and beat on high for 3 more minutes. Remove bowl from mixer, and fold in almonds, cherries, and chocolate mini chips. Pour into prepared pan and bake for 1 hour, or until skewer comes out clean. Cool cake before removing from pan. Serve with sweetened whipped cream.
About 28 cookies
Ingredients:
Cookie:
3 cups all purpose flour
3 teaspoons baking powder
1/2 cup (unsalted) butter, softened
1/2 cup granulated sugar
3 large eggs
1/4 cup whole milk
Pinch of salt
1 teaspoon vanilla extract
1/4 teaspoon anise extract
Glaze:
1 1/2 cups powdered sugar
2 tablespoons unsalted butter, softened
2 tablespoons lemon juice
Grated rind of 1 lemon
Garnish:
1/2 cup chopped walnuts
Cooking Instructions:
Preheat oven to 375 degrees. Sift together flour and baking powder. Beat together sugar and butter. Add eggs, (one at a time), milk, salt, vanilla, anise extract and then the flour. Mix at low speed or by hand just until flour is incorporated. Roll dough into ropes. Cut each rope into a 5-inch piece and tie like a knot. Bake cookies on ungreased cookie sheets about 10 to 12 minutes. Cookies should be set but not brown. Cool cookies completely. Make a glaze by mixing powdered sugar, butter, lemon juice and lemon rind. Dip tops of cookies in glaze and then in the chopped walnuts.
Ingredients:
1 tablespoon vegetable oil
1 onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
2 (16 ounce) cans white kidney beans, rinsed and drained
1 (14 ounce) can chicken broth
1/4 teaspoon ground black pepper
1/8 teaspoon dried thyme
2 cups water
1 bunch fresh spinach, rinsed and thinly sliced
1 tablespoon lemon juice
Cooking Instructions:
In a large saucepan, heat oil. Cook onion and celery in oil for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring. Stir in beans, chicken broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes. With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside. In blender at low speed, blend remaining soup in small batches until smooth, (it helps to remove the center piece of the blender lid to allow steam to escape.) Once blended pour soup back into stock pot and stir in reserved beans. Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and remove from heat and serve with fresh grated Parmesan cheese on top.
Ingredients:
1/2 pound baby red potatoes, cut in half
1 zucchini, halved lengthwise and cut into 1 inch slices
1 red onion, cut into 1/2-inch thick wedges
2 red bell peppers, cut into 1 inch pieces
12 cherry tomatoes
2 tablespoons minced garlic
1/2 teaspoon dried thyme leaves
1/4 teaspoon crushed red pepper flakes
Salt and freshly ground pepper to taste
2 tablespoons olive oil
2 (5 ounce) skinless, boneless chicken breast halves
4 (1/2 ounce) slices thinly sliced prosciutto di Parma
Cooking Instructions:
Preheat oven to 400 degrees F (200 degrees C). Place potatoes, zucchini, onion, bell peppers, and tomatoes into a large bowl. Add the garlic, thyme, and red pepper flakes; season to taste with salt and pepper. Pour in olive oil, then toss until the vegetables are evenly coated with oil. Pour into a glass baking dish, and bake in preheated oven for 15 minutes. Meanwhile, season the chicken to taste with salt and pepper. Wrap each chicken breast with two slices of prosciutto, and secure with toothpicks. After the vegetables have cooked for 15 minutes, place the prosciutto-wrapped chicken on top of the vegetables, and continue baking until the chicken has firmed and turned opaque, about 30 minutes. To serve, remove the chicken from the baking dish, and allow to rest for 5 minutes. Divide the roasted vegetables among two dinner plates. Remove toothpicks from chicken, then slice each piece of chicken into five diagonal slices. Fan the chicken out on top of the vegetables.
Ingredients:
2 pounds Yukon Gold potatoes, peeled and cubed
1/2 pound broccoli rabe, thick stems peeled
1/2 cup olive oil
4 anchovy filets, rinsed and chopped
4 cloves garlic, minced
2 1/2 pounds mussels, cleaned and debearded
2 tablespoons chopped fresh parsley
1/2 cup water
Salt to taste
Cooking Instructions:
In a medium saucepan, cover the potatoes with cold water. Add salt, and bring to a boil. Cook until tender, about 15 minutes. Drain. Bring a saucepan of salted water to a boil. Add the broccoli rabe, and cook until just tender; it should be bright green. Drain well, and cut into 2 inch lengths. Combine the oil, anchovies, and garlic in a large, deep skillet. Cook over high heat, mashing the anchovies, for about 1 minute. Spread the mussels in the skillet, top with the potatoes, broccoli rabe, and chopped parsley. Add 1/2 cup water, and season with salt. Cover, and cook until mussels are open. Serve.
Ingredients:
2 (12 ounce) packages potato gnocchi
1/4 cup butter
1 clove garlic, minced
1 teaspoon dried sage
1/4 teaspoon salt
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
Cooking Instructions:
Bring a large pot of lightly salted water to a boil over high heat. Add the gnocchi pasta, and cook until they float to the surface, 2 to 3 minutes; drain. Melt the butter in a skillet over medium heat. Stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. Stir in the sage and salt for a few seconds, then add the cooked gnocchi. Toss gently with 1/4 cup of Parmesan cheese and the pepper. Sprinkle with the remaining 2 tablespoons Parmesan cheese to serve.
Ingredients:
Cake:
1 (18.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
1 tablespoon coffee flavored liqueur
Filling:
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur
Frosting:
2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons coffee flavored liqueur
Garnish:
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate
Cooking Instructions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
Ingredients:
24 medium-size mushrooms
1/4 cup finely chopped scallions (with tops)
1 clove garlic, minced
1/4 cup butter or margarine
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons snipped parsley
1/2 teaspoon salt
1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
Cooking Instructions:
Remove stems from mushrooms; mince stems finely. Cook and stir mushrooms stems, scallions and garlic in butter over medium heat until tender, about 5 minutes. Remove from heat; stir in remaining ingredients. Fill mushroom caps with stuffing mixture. Place mushrooms, filled sides up, in greased baking dish. Bake at 350 degrees F for 15 minutes. Serve hot.
Ingredients:
2 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon granulated sugar
1/2 cup butter or margarine
1 egg, slightly beaten
1/4 cup white wine
Vegetable oil
1 cup ricotta cheese
1 cup mascarpone cheese
3/4 cup sifted confectioners sugar
1 tablespoon amaretto, optional
3 (1 ounce) squares semisweet chocolate, grated and divided
1/4 cup sifted confectioners sugar
Cooking Instructions:
Combine first 3 ingredients in a medium bowl. Cut in butter until mixture resembles coarse meal; stir in beaten egg. Gradually stir in wine, mixing well. Shape dough into a ball; cover and refrigerate 30 minutes. Turn dough out onto a lightly floured surface; roll dough to 1/16 inch thickness. Cut into 3 1/2-inch circles; roll circles into 5-inch ovals with a rolling pin. Place a cannoli form down the lengthwise center of oval, and roll dough around form. Moisten seam with water to seal. Pour oil to a depth of 3 inches into a Dutch oven; heat to 350 degrees F. Fry cannoli shells 1 minute or until golden brown. drain on paper towels, and cool about 5 seconds. Carefully remove cannoli form. Cool shells completely. Thoroughly drain ricotta cheese in a strainer, discarding liquid. Place ricotta cheese in container of an electric blender or food processor, and process until smooth. Combine ricotta, mascarpone cheese, 3/4 cup confectioners sugar, and, if desired, amaretto in a medium mixing bowl; beat at medium speed of an electric mixer until light and fluffy. Fold in 2 grated squares of chocolate; chill 4 hours. Pipe or spoon filling into shells. Sprinkle shells with 1/4 cup confectioners sugar and exposed filling with remaining grated chocolate. Serve immediately.
Servings: 8
Ingredients:
Pizza Dough:
2 cups (8 ounces) shredded mozzarella
4 ounces salami, cut into thin strips
1/2 cup ricotta cheese
1/4 cup minced fresh basil
2 Italian plum tomatoes, chopped
Freshly ground pepper
1 egg, slightly beaten
Pizza Dough:
1 package active dry yeast
1 cup warm water (105 to 115 degrees F)
1 teaspoon granulated sugar
1 teaspoon salt
1 tablespoon vegetable oil
2 1/4 to 2 1/2 cups all-purpose flour
Cooking Instructions:
Prepare Pizza Dough: Heat oven to 375 degrees F. Punch down dough; divide into 6 equal parts. Roll each part into 7-inch circle on lightly floured surface with floured rolling pin. Mound some of the mozzarella, salami, ricotta cheese, basil and tomatoes on half of each circle to within 1 inch of edge. Sprinkle each with pepper. Carefully fold dough over filling; pinch edges to seal securely. Place calzones on greased cookie sheets; brush with egg. Bake until golden brown, about 25 minutes.
Dissolve yeast in warm water in large bowl. Stir in sugar, salt, oil and 1 cup of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until almost double, 30 to 40 minutes.
Makes 18
Ingredients:
1 cup granulated sugar
3 eggs
1/4 cup butter, melted
1 teaspoon aniseeds, lightly crushed
1 teaspoon orange extract
2 cups all-purpose flour, sifted
2 teaspoons baking powder
3/4 cup whole unblanched almonds
Cooking Instructions:
Heat oven to 350 degrees F. Beat sugar and eggs together until creamy. Beat in melted butter, aniseeds, and orange extract. Mix together flour and baking powder. Add to the batter and beat until well blended. Stir in the nuts. Place the dough in the refrigerator and chill for at least 1 hour. (The chilled dough can be kept refrigerated for up to 3 days). Shape the dough into a 9 x 6-inch oval 1 1/2 inches thick and place on an ungreased baking sheet. Bake for 20 to 25 minutes, or until firm and lightly browned. Remove the pan from the oven and cool slightly. Transfer the dough to a cutting board and slice diagonally into 1/2-inch thick pieces. Arrange, cut side down, on the baking sheet and return to the oven. Bake an additional 15 minutes. Transfer the baked Italian Biscotti to wire racks to cool.
Ingredients:
1 ounce fresh yeast
2/3 cup warm water
4 cups flour
6 tablespoons olive oil
Salt, to taste
Cooking Instructions:
Dissolve yeast in the warm water. Put flour into a large bowl and pour in the yeast, salt and 3 tablespoons of the olive oil. Knead together until you have a smooth, soft, pliable dough. Cover, and let rise in a warm place until the dough has about doubled in size. Punch the dough down and knead for a few minutes. Roll dough out to about 1/2 inch thick and lay it on a well-oiled cookie sheet. Cover with a damp cloth and allow it to rise again for about 30 minutes. Meanwhile, preheat oven to 400 degrees F. Before putting Foccacia in the oven, dimple the top by pressing the dough with your finger tips and pour the remaining olive oil over the top, along with anything else you desire as a topping.
Servings: 6-8
Ingredients:
Filling:
2 cups cooked, smoked ham, cubed
2 cups cooked Italian sausage, sliced
1 cup Mozzarella cheese, cubed or shredded
1/2 cup chopped parsley
4 hard boiled eggs, peeled and chopped
1 cup Ricotta cheese
3 eggs, uncooked
Salt and freshly-ground pepper, to taste
Crust:
4 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated yeast
1/4 cup olive oil
1 1/2 cups hot tap water
Cooking Instructions:
Mix all chopped ingredients in large bowl. Place uncooked eggs and Ricotta cheese in blender container and mix on medium speed for about 1 minute. Add to the chopped ingredients and combine well. Place flour and salt in large bowl. Combine hot water, oil and yeast in measuring cup with a fork. Add to flour and mix well. If dough is dry, add water as necessary. If dough is too sticky, add flour, one tablespoon at a time. Knead until dough forms ball. Leave in the bowl in warm place to rise until double in volume. Punch down before rolling. Divide dough in half and roll to fit a large pie pan or 15-inch pizza pan. Place one circle on bottom of pan. Top with the filling, pressing out all air pockets. The pie will look too full. Top with remaining dough. Trim around pan with knife leaving about 1 inch extra all around. Press edges to seal and tuck sealed edge in all around pan. Prick top with fork several times to make air holes. Bake in a preheated oven at 400 degrees F for 20 minutes, then reduce oven temperature to 350 degrees F and bake an additional 30 minutes.
Ingredients:
6 eggs
1 1/2 cups granulated sugar
1 cup margarine, melted
2 tablespoons vanilla or anise extract
3 1/2 cups all-purpose flour
4 teaspoons baking powder
Cooking Instructions:
Beat the eggs and sugar together until light and smooth. Add the margarine and vanilla or anise extract. Sift in the flour and baking powder and mix until smooth. Place pizzelle iron on top of a gas flame at medium heat. Put a tablespoon or so of batter on the hot iron and turn two or three times over the stove until the pizzelle is brown. Remove from the iron and roll on a wooden cone. Fill with sweet ricotta cheese made by sweetening 1 cup Ricotta with 1/4 cup confectioners sugar. Or you can serve them flat with confectioners sugar on top.
Ingredients:
1/2 cup dried cherries
1/4 cup Amaretto or Kirsch liqueur
1/2 cup honey
2 cups heavy cream
1/3 cup powdered sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon allspice
1 1/2 cups chopped shortbread cookies
3/4 cup chopped Frango mints or semisweet chocolate
Fresh cherries, raspberries or strawberries for garnish, optional
Mint leaves for garnish, optional
Cooking Instructions:
In a small heavy saucepan, combine cherries, liqueur and honey. Heat over medium heat and bring to simmer stage, Remove from heat and let stand until it reaches room temperature. Spray a 9-inch (6 1/2 cup) ring mold with cooking spray. Line the mold carefully with plastic wrap and smooth out wrinkles. Combine cream, powdered sugar, cinnamon and allspice in a medium bowl. With an electric mixer, beat cream mixture to stiff peaks. Fold in shortbread, Frango mints or chocolate, and cherry mixture until well blended. Pour into mold, cover with plastic wrap and freeze 6 hours or until firm. ( Mixture will keep in the freezer for up to 3 weeks). Remove pan from freezer and invert on a serving platter. Let stand 5 minutes and gently bang mold on the counter. Remove mold and smooth out with butter knife. Garnish and serve.
Servings: 4-6
Ingredients:
2 eggs
1 cup all-purpose flour
1 cup ricotta
Pinch of salt
2 teaspoons baking powder
1 1/2 teaspoons granulated sugar
1/4 teaspoon vanilla extract
Confectioners sugar
Cooking Instructions:
Beat all ingredients gently to combine. Heat oil to 375 degrees F and drop batter in by tablespoonsful. Fry for 3 to 4 minutes. They will turn over in the oil by themselves. Drain on paper bags or paper towels, then roll in confectioners sugar.
