Tuesday, December 21, 2010

Fusilli Chicken

Just 4 u

1−1/2 lbs chicken breast
1/3 cup Olive oil
1/4 cup butter
2 Tablespoon butter
2 onions finely chopped or 2 shallots
1 stem of fresh fennel
2 whole garlics − crushed
1 cup white wine
1 3/4 cup chicken stock
1/2 cup heavy cream
1 lb. fresh peas − cooked
fresh parsley − chopped
red pepper flakes
1 lb. fusilli

Funghi al Olio e Limone

Just 4 u

2 Tbs olive oil.
1 Lb. white baby mushrooms, stems sliced off even with the
base of the head
2 − 3 cloves garlic, peeled and finely chopped.
Juice of 1/2 lemon.
Salt & freshly ground black pepper.
2 Tbs. flat−leaved Italian parsley, finely chopped.
2 − 4 Tbs. Extra Virgin olive oil.

Frittelle De Corleone

Just 4 u

1/4 Cup Raisins, golden
1/2 Cup Marsala OR 1/2 Cup Sherry
1 Cup Flour, all purpose
1 Pinch Salt
2 Large Egg yolks
1/2 Cup Milk
Oil, vegetable
Sugar, powdered

Frittata Di Zuchine

Just 4 u

4 tablespoons olive oil
1 large onion, coarsely chopped
1 teaspoon fresh thyme, chopped; or 1/2 tsp. dry
1−1/2 pounds zucchini
2 tablespoons Italian parsley or fresh basil, chopped
5 large eggs
1/2 teaspoon salt
freshly milled black pepper
1/2 cup Parmigiano, freshly grated

Focaccia Versiliese

Just 4 u

2 Teaspoon dried yeast
1 Cup warm water
1 Tablespoon olive oil
1 Tablespoon rosemary, chopped
4 sage leaves, torn
3 1/2 Ounce olives, pitted
2 Tablespoon garlic, minced
2 Cup unbleached all−purpose flour
1 Cup corn flour
2 Teaspoon salt
2 Teaspoon olive oil

Focaccia Florentine

Just 4 u

3 Tablespoon olice oil
2 − 10 Ounce pkg. frozen chopped spinach, thawed/squeezed dry
3 Ounces Canadian bacon, diced
1 1/4 Teaspoon salt
3 Cup all−purpose flour
1 env quick−rise yeast
1 Cup water
1−1/2 Cup shredded Fontina Cheese
Heat 2 tablespoons oil in skillet.

Add spinach, bacon and 1/4 tsp salt;
saute until softened, 5 minutes. Remove from heat. Combine 1 cup flour,
yeast and remaining salt in bowl.

Fettucini Romano Ala Fratelli

Just 4 u

1 Tablespoon Olive oil
3 Cloves garlic, crushed
1/2 Cup White wine
3/4 Cup Half−and−half
1 Cup Romano cheese, grated
1 pound dry spinach fettucini, Cooked
Chopped parsley for garnish

Fettuccine With Cream, Basil, and Cheese

Just 4 u

4 Bacon slices; chopped thick
4 Green onions; chopped
1 Cup Whipping cream
1/2 Cup Parmesan; freshly grated
1/2 Cup Romano; freshly grated
1/3 Cup Basil; chopped fresh
1/2 Pound Fettuccine
Salt and freshly ground pepp

Parmesan; freshly grated
Romano; freshly grated

Fettuccine Alla Genovese

Just 4 u

1−1/2 cups heavy cream
4 cups spinach leaves, rinsed well, drained, and cut into
1 1/2−inch−wide strips
1/2 cup golden or dark raisins, plumped in warm water and drained
1 teaspoon (or to taste) grated lemon zest covered with 2 teaspoons fresh
lemon juice
1/2 cup pine nuts, toasted
Salt and freshly ground pepper
6 to 8 ounces fresh fettuccine

Heat a large pot of salted water to boiling for the pasta.
Heat the cream in a large skillet over medium heat to simmering. Add the
spinach and cook, stirring constantly, until just beginning to wilt. Stir in
the raisins, lemon zest and juice, a few of the pine nuts, and salt and
pepper to taste. Cook, stirring constantly, until slightly thickened. Be
careful the sauce doesn't reduce too much.

Fennel Gratinata

Just 4 u

3 large or 4 to 5 small fennel bulbs
3 Tbs. butter
salt
black pepper, freshly ground
1/4 cup parmigiano−reggiano, freshly grated

Cut the fennel tops where they meet the bulb and discard them. Pare away
any bruised or brownish parts from the bult and cut off a thin slice from
the bottom. Cut the bulb in lengthwise slices about 1/4 inch thick and wash
by soaking them in cold water.

Fagioli E Gabmeri

Just 4 u

1 Pound Dried White Beans, cannellini, Great Northern or navy beans
1/3 Cup Extra Virgin Olive Oil −− Divided
2 Large Garlic Cloves, peeled & Chopped
1 Ounce Pancetta, chopped fine
6 Large Fresh Sage Leaves, −or− 1 Teaspoon Dried Whole Leaf Sage

Salt And Black Pepper, to Taste
1 Tomato, cored/peeled/chopped Fine
1 Pound Medium Shrimp, peeled & deveined

Eggplant Parmigiana

Just 4 u

2 Small Eggplants; unpeeled cut into 1/4−inch rounds
2 Eggs; lightly beaten
1−1/2 Cup Bread crumbs
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
1 Garlic cloves peeled and halved
3/4 Cup Olive oil
20 Ounce Tomatoes, canned
1/3 Cup Tomato paste
2 Tablespoon Minced basil
1 Teaspoon Salt
1/8 Teaspoon Pepper
1 Cup Grated Parmesan cheese
1/2 Pound Mozzarella cheese; thinly sliced

Duck Scallopine With Dried Cherries And Grappa

Just 4 u

1 magret of duck, double−sided (approximately 1 lb.)
1/2 cup seasoned flour
4 tbsp. virgin olive oil
1/2 cup dried cherries
1/2 cup grappa
1/2 cup dry red wine
1/2 cup chicken stock
2 tbsp. unsalted butter
2 bunches chives, snipped into 1−inch pieces

Creamy Champagne Risotto

Just 4 u

2 Tablespoon unsalted butter
1 small onion, finely chopped
2 cups arborio rice
1/2 bottle champagne
3 cups hot beef or chicken stocks
1/2 cup double cream
5 Tablespoon freshly grated parmesan cheese
salt

Crab Cioppino

Just 4 u

2 medium sized Dungeness Crabs, 1−1/2 lbs. each
1 lb. Lg. Shrimp, in shells
12 medium sized fresh clams
1 lg. onion, sliced
6 green onions, sliced using part of tops
1 bell pepper, seeded and diced
3 cloves fresh garlic
1 can (16oz) tomato puree
1 can (8oz) tomato sauce
1/3 cup olive oil, extra virgin
1/3 cup fresh parsley, chopped
1 cup dry red or dry white wine
2 cups water
1 bay leaf
1 tbls. salt
1/4 tsp. pepper
1/8 Teaspoon dried rosemary
1/8 tsp. thyme

Cozze A Raganati

Just 4 u

4 lbs. of mussels−scrubbed, and cleaned
1−1/2 cups of bread crumbs
1 tsp. of oregano
1 tsp. of black pepper
1/2 cup of parsley−chopped
1/3 cup of olive oil
1 cup of crushed tomatoes
1/2 cup of white wine

Coniglio Alla Cassia

Just 4 u

3 Pound Rabbit with liver
3 Tablespoon Olive oil
2 Tablespoon Butter; melted
2 Ounce Salt pork; diced
1/3 Pound Onions; peeled and diced
2 Garlic cloves; mashed
2 Bay leaves; crumbled
1/4 Teaspoon Black pepper
6 Tablespoon Dry red wine
1 Large Ripe tomato or
1/2 Cup Canned peeled plum tomatoes; chopped
3/4 Cup hot water
Salt (optional)

Conchiglie Tutto Giardino

Just 4 u

1−1/2 Cups Carrots, sliced
1 Cup Chopped Onion
1 Red Onion, chopped
7 Tomatoes, sliced
3 Cups Zucchini, sliced
1 Bell Pepper
1−1/2 Cups White Wine
2 Tablespoons Basil
3 Cloves Garlic
1 Dash Salt
1 Dash Pepper
1 Dash Sugar
1 Tablespoon Flour
6 Oz. Tomato Paste
1/2 Cup Parmesan Cheese
1 Cup Light Cream, (or half and half)
1−1/2 Pounds Shell Pasta

Clams Oregana Basilico

Just 4 u

36 Clams
2 tablespoon Grated Romano cheese
2/3 tablespoon Dry white wine
2 tablespoon Minced fresh Italian parsley

Stuffing:
3 1/2 cup Fresh bread crumbs
Juice of 1/2 Lemon (approx. 2 Tab)
1 tablespoon Fresh basil
1 tablespoon Oregano
1 tablespoon Minced garlic

Cioppino

Just 4 u

3 cloves garlic, minced
1/4 cup onion, finely chopped
2 tablespoons parsley, chopped
1 cup olive oil
2 cups tomato sauce
1 (28 oz.) can tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram leaves
Salt and pepper to taste

Cicerchiata

Just 4 u

3 cups all purpose flour
4 extra large eggs
1 tbsp. lemon rind (grated)
4 cups vegetable oil
1 cup honey
2 cups whole hazelnuts
4 squares (4 oz.) semi−sweet chocolate

Chicken Vesuvio (Pollo Alla Vesuvio)

Just 4 u

1 fryer chicken (cut up)
1−1/2 teaspoon basil
1/2 teaspoon salt
Pinch of Rosemary and sage
3 baking potatoes, cut in lengthwise wedges
3 tablespoon chopped fresh parsley
1/3 Cup flour
3/4 teaspoon oregano
1/4 teaspoon each − thyme & pepper
1/2 cup olive oil
3 cloves garlic, minced
3/4 cup dry white wine

Chicken Valdostano

Just 4 u

2 tablespoons all−purpose flour
6 boneless chicken breasts, pounded to 1/4 inch thickness
1/4 cup unsalted butter or margarine
10 mushrooms, thinly sliced
3/4 cup dry white wine
3/4 cup veal stock (OR chicken stock OR turkey stock)
2 to 3 tablespoons fresh chopped parsley
freshly ground white pepper to taste
6 thin slices prosciutto ham
6 thin slices fontina cheese

Lightly flour chicken breasts, shaking off excess flour. In a large skillet
over low heat, melt butter/margarine. Add chicken and saute until lightly
browned, about 2 minutes each side. Remove with slotted spatula and set
aside.

Cheese Ravioli

Just 4 u

8 squares of 4 x 4 squares of fresh pasta
3/4 cup ricotta cheese
1/4 cup parmesan cheese
1/4 cup goat cheese
2 cloves garlic, chopped
salt and pepper to taste

Tomato Broth:
2 teaspoons olive oil
3 cloves garlic, chopped
3 shallots, chopped
1/2 cup red wine
1−1/2 cup strong chicken stock
4 very ripe tomatoes, seeded and chopped
2 tablespoons minced sundried tomatoes
1/2 teaspoon cracked black pepper
1 tablespoon chopped basil
1/3 cup parmesan cheese

Cavatelli Sausage With Broccoli

Just 4 u

1/2 lb. or 2 cups dried Cavatelli or other small
shell−shaped Italian pasta
1/2 lb. or 3 links sweet Italian Sausage
2 cloves garlic, minced
1 bunch broccoli
1 1/4 cup low−salt chicken broth
1/4 cup raisins
1 tbls. unsalted butter
Parmesan cheese

Squeeze sausage from casings and saute in a heavy skillet or cast iron
frying pan.

Carote in Crema con Funghi

Just 4 u

1/3 Ounce dried porcini mushrooms
2 Tablespoon unsalted butter
2 Pound small to medium−size carrots, sliced
juice of 1/2 lemon
a pinch of grated nutmeg
salt and pepper
l cup whipping cream
2 Tablespoon chopped fresh chives

Soak the mushrooms in warm water for 30 minutes. Remove, squeeze dry and
chop.

Carbonara Sauce

Just 4 u

4 Tablespoon Butter
8 Slice Bacon; cut in 1/4" strips
2 Eggs
2 Egg yolks
1 Teaspoon Red pepper flakes
1 Cup Parmesan cheese
1/2 Cup Heavy cream
1 Teaspoon Salt
Black pepper
1 Pound Spaghetti
8 Quarts water

Cream soft butter. In another bowl, beat eggs & yolks and whisk until
blended, add 1/2 cup cheese.

Caponata

Just 4 U

2 LARGE EGGPLANTS
1 Teaspoon SALT
3/4 Cup OLIVE OIL
2 CLOVES GARLIC, CRUSHED
2 ONIONS, CHOPPED
1 Pound PLUM TOMATOES, Quartered
3 CELERY STALKS, DICED
1 Pound CAN PITTED BLACK OLIVES
12 Ounce JAR OLIVE SALAD
1/4 Cup CAPERS
1/2 Cup PINE NUTS
1/4 Cup RED WINE VINEGAR
2 Teaspoon SUGAR

SALT AND PEPPER TO TASTE

Cantucci

Just 4 u

4 1/2 cups all−purpose flour
1−1/2 cups caster sugar
3 teaspoons baking powder
1/2 teaspoon of salt
4 eggs
2 egg yolks
8 oz. chopped almonds (unblanched)
2 more egg yolks
Keep a little milk around to use in the glaze.