Wednesday, December 8, 2010

Cannoli

Just 4 u

1 3/4 Cups Flour, approximately
1 Tablespoon Sugar
1/4 Teaspoon Salt
1 Teaspoon Cinnamon
3 Tablespoons Wine Vinegar
1 Egg
1 Tablespoon Butter Or Margarine, at room temperature
1 Pound Ricotta Cheese
1/2 Cup Confectioner's Sugar
1/4 Teaspoon Vanilla Extract
2 Tablespoons Finely Minced Candied Orange Peel (optional)
3 Tablespoons Chocolate
1/2 Teaspoon Cinnamon
2 Tablespoons Orange Curacao (optional)
1 Egg White, to brush
1/4 Cup Chopped Pistachio, or
Other Nuts To Garnish (optional)
1 Tablespoon Confectioner's Sugar, to sprinkle

Oil, for deep frying

Cannelloni

Just 4 u

1 lb. ground beef
salt & pepper to taste
2 cloves of garlic (minced)
1 egg
1/4 cup grated romano cheese
1/4 cups chopped fresh parsley
1/4 cup bread crumbs
1 cup cooked, chopped spinach
2 cups tomato sauce

Fry ground beef with a little oil. As beef is cooking, break it up in small
pieces.

Cannellini Bean Salad

Just 4 u

Dressing:
1 cup olive oil
2 1/3 cup red wine vinegar
Salt & pepper to taste
Pinch of oregano
1 clove garlic, slightly broken
Salad:
2 cans cannellini beans
2 red onions, chopped
1 bell pepper
Minced parsley

Dressing: Mix all ingredients together and let set at room temperature to
blend flavors.


Calamari Imbottiti

Just 4 u

8 small squid
1 small onion,chopped
2 tablespoons raisins
1−1/2 cups bread crumbs
1 teaspoon minced parsley
2 tablespoons grated Parmesan cheese
salt and pepper
1 egg ,well beaten
1 #2 can tomatoes
4 tablespoon olive oil
1 clove garlic

Have fish dealer clean squid thoroughly, removing eyes, outside skin and
intestines.

Calamari Fritti

Just 4 u

3 lbs. squid−cleaned, and cut into rings
oil for frying
1 cup of flour
salt
lemon wedges
Heat 1 inch of oil in a deep skillet. Dip calamari in flour, and shake off
excess. Fry until golden, drain on paper towels, and serve with lemon wedges.

Cacciuco alla Livornese

Just 4 u

4 Tbs. Extra Virgin olive oil
1 Med. onion, finely chopped
1 Stalk celery, finely chopped
1 Med. carrot, finely chopped
4 − 8 Calamari, cleaned and chopped into rings
1 Cup dry red wine
1 28 oz. can Italian plum tomatoes
1 Lb. mussels, cleaned and de−bearded
1 Dozen littleneck clams
1 Cup water
1 Doz. medium shrimp, peeled and de−veined
1 Doz. sea scallops (optional)
2 Lb. assorted firm fleshed fish (Haddock, schrod, cod, monkfish, etc.) cut
into large chunks
4 Tbs. flat leaf Italian parsley, finely chopped

Freshly ground black pepper
Heat the olive oil over moderate heat in a four to six quart pot, then add
the onion, celery and carrot, stirring as they go in. Saute the vegetables
until they become soft and slightly browned−−about ten minutes.
Raise the heat to high and add the calamari. Saute, stirring constantly,
until they become purple and begin to brown slightly−−two or three minutes.
With the heat still on high, add the red wine, scraping the bottom of the
pot for any bits of vegetables that may have caramelized. Boil for a minute
or two in order to evaporate the alcohol. Reduce the heat to low, and, with
the pot off the stove, add the tomatoes, crushing them with the back of a
fork as they go in.

Return the pot to the stove and bring the calamari/tomato/wine mixture to
the simmer. Simmer gently while you prepare the mussels and clams. In a
separate four to six quart pot, add the mussels, clams and water, then bring
to the boil. Cover the pot, lower the heat to medium and allow the shellfish
to steam for about five minutes, or until their shells open. Discard any
that have not opened. When they have finished steaming, remove the pot from
the stove and remove the shellfish with a slotted spoon, reserving the
steaming liquid. When the shellfish are cool enough to handle, remove them
from their shells.

Add the shrimp and optional scallops to the simmering tomato mixture
raising the heat if necessary to maintain the simmer. Cook for approximately
three minutes, until the shrimp begin to turn pink. Add the clams and
mussels and their reserved steaming liquid, being careful at the end not to
add any sand that may have precipitated to the bottom of the pot. Simmer for
an additional three minutes, stirring gently once or twice.
Add the fish, but do not stir the pot this time as it will cause the fish to
break apart further. You're seeking a finished dish with large chunks of
fish in addition to the other seafood. Simmer for five minutes, then remove
the pot from the heat.
If using bruschetta, place a piece in each of four bowls, then ladle the
soup over the bread, being careful to include a sample of each type of
seafood you've cooked. Garnish each bowl with the freshly chopped parsley
and a few grinds of black pepper. Serve at once.

Braciole Balsamico

Just 4 u

1−1/2 pound Top round, VERY thin sliced
1/2 cup Fresh basil, minced
2 Roasted red peppers, diced
4 tablespoon Parmesan, fresh grated
2 tablespoon Parsley, minced
Salt and pepper
6 Slice Proscuitto, very thin
2 tablespoon Olive oil
2 tablespoon Parsley, minced
1/4 cup Balsamic vinegar
2 tablespoon Pepper, black fresh ground
2 Cloves garlic, finely minced
1/4 cup Olive oil

Place beef slices on counter or flat surface.

Basic Polenta

Just 4 u

9 Cups Water
1 Teaspoon Salt
3 Cups Cornmeal; coarse−grain

Bring water to a boil in a large heavy pot. Add salt and reduce heat until
water is simmering. Take cornmeal by the handful and add to water very
slowly, controlling the flow to a thin stream through your fingers. To avoid
lumps, stir quickly with a long handled wooden spoon while adding cornmeal.
If necessary, stop adding cornmeal from time to time and beat mixture
vigorously. Cook, stirring constantly, 20 to 30 minutes. Polenta will become
very thick while cooking. It is done when it comes away cleanly from the
sides of the pot. Pour polenta into a large wooden board or a large platter.
Wet your hands and smooth out polenta evenly, about 2 inches thick. Let cool
5 to 10 minutes or until polenta solidifies. Cut cooled polenta into slices
1 inch wide and 6 inches long. Place slices in individual dishes. Serve hot,
covered with your favorite sauce. Makes 6 to 8 servings.

Basic Italian Bread

Just 4 u

Biga:
1/2 Teas. Active Dry Yeast
1 Cup Lukewarm water
2 Cups Unbleached, All−purpose Flour
Mix the yeast and water together, and then slowly start adding the
flour, mixing well. Cover with plastic wrap and let sit at room
temperature for up to 6 hours. Refrigerate overnight.

Bread:
2 Cups Warm Water (about 90 degrees F.)
1 Pkg. Active Dry Yeast
5−6 Cups All−purpose, Unbleached Flour
2 Ts. Salt