Sunday, December 5, 2010

Barchetta Endivia Belga E Taleggio

Just 4 u

4 Belgian endive heads
1/2 Pound Taleggio cheese, room temp
1/4 Pound Smoked Salmon, thin slice
15 Prosciutto or bresaola − cured beef slices
2 Tablespoon Fennel leaves, finely chop
2 Tablespoon Parsley, fresh, fine chop
1 Tablespoon Sun−dried tomatoes, pureed
1 cup Roasted peppers, cut in thin strips

Fresh ground black pepper
Extra virgin olive oil

Baked Lasagna

Just 4 u

1 lb. Lasagna pasta noodles, cooked
2−16 oz. jars meatless sauce
2 cup cottage cheese, lg. curd
1/2 cup grated Parmesan cheese
1 lb. Mozzarella cheese, sliced thin
3/4 cup chopped onion
2 cloves garlic, chopped or minced
2 tsp. salt
2 eggs, beaten
2 lbs. ground beef
1 tsp. Italian seasoning

1. Cook lasagna noodles according to package directions or until tender but
still firm. Drain, keep warm.

Asparagus Pasta col Pesto

Just 4 u

3 cloves garlic, minced
1/4 to 1/2 cup olive oil (do not substitute)
1 cup chopped or sliced asparagus (use only the tender half
or tips)(asparagus can be substituted with broccoli,
string beans (green beans) or zucchini)
1/8 cup chopped onion (red or yellow)
1/4 to 1/2 cup fresh basil, finely chopped
8 ounces pasta noodles of your choice
grated Parmesan cheese

Quick Pesto Sauce: Saute garlic, onion, and basil in olive oil until the
garlic and onion turns light brown. Do not over cook. Set aside and keep
warm.
Prepare the pasta of your choice according to package directions except for
the following:

Asparagi Di Campo

Just 4 u

3/4 Small Onion, minced
Salt
1−1/2 Teaspoon Capers, rinsed & chopped
1 Teaspoon Lemon juice
Salt & pepper
1 Mint leaf
1 Pound Thin asparagus

Place onion & salt in a bowl large enough to hold the asparagus. Mix well &
let steep for 30 minutes.

Arancini Di Riso

Just 4 u

1 lb. rice
2 eggs
1/4 lb. grated parmesan cheese
3/4 lb. ground beef
1/4 lb. ground chicken
1 onion and 1 stalk of celery, chopped
1/4 tsp. sage
1 tsp. oregano
salt and pepper to taste
1/2 cup white wine
Oil for fying
Some flour and dried breadcrumbs
1 beaten egg

Cook the chopped onion and celery with a soupspoon of oil in a pan and cook
over a moderate fire.

Antipasto

Just 4 u

1/2 Pound sliced Genoa salami
1 slicing tomato
1 large white onion
2 roasted red bell peppers
1 Pound sliced provolone
2 cans black pitted olives
1 can baby corn on the cob
1 small jar of Pepperoncini peppers
2 stalks of celery
1 can of rolled anchovies
extra virgin olive oil

Use a long platter, and arrange in the following order:

Angel Hair With Balsamic Tomatoes

Just 4 u

1 teaspoon minced garlic
1 teaspoon olive oil
5 to 6 Roma tomatoes, chopped, (28−ounce. can plum tomatoes)
3 tablespoons balsamic vinegar
salt & pepper to taste
1/4 Cup chopped fresh basil
1/2 Pound angel hair pasta, (uncooked)

Saute the garlic in olive oil until lightly browned. Do this in a skillet
large enough to hold the tomatoes later.

Amaretto Cookies

Just 4 u

1/2 Cup Butter
2 Tablespoon Molasses
2 Eggs
1 Cup Almonds, ground toasted
1/2 Teaspoon Lemon rind; grated
1 Teaspoon Almond extract
1/2 Cup Amaretto liqueur
2 Cup Pastry flour, whole wheat

Cream together butter and molasses.

Almond Biscotti

Just 4 u

3/4 cup butter
1 cup sugar
3 eggs
3 cups flour
2 teaspoons vanilla
2 tablespoons Anise seed
3 3/4 teaspoons baking powder
1 cup chopped Almonds (can substitute with Walnuts)

To prepare the biscotti, cream butter, sugar and 1 tablespoon anise seed.
Add eggs and vanilla.