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Recipe Time! Recipe of the Month
If you have a good Italian recipe send it to Dino at Dinsu2@aol.com and we will publish it.
From November 2009 ICO Newsletter:
Penne ai Gamberetti e Fagiolini Penne with Shrimp and Green Beans
Ingredients: 1-1/4 lb green beans 1-1/4 lb penne ½ cup extra virgin olive oil 1 clove garlic, sliced 24 shrimp peeled and deveined
Directions: Bring a large pot filled with salted water to a boil. Add the green beans and boil for one minute. Using a slotted spoon, transfer the beans to a colander to drain Keep the water boiling in the pot. Cut the beans into short lengths and set aside. Add the penne to the boiling water stir well and cook until al dente. Meanwhile, in a deep saucepan over medium heat, warm the oil. Add the garlic and cook, stirring until translucent, about 3 minutes. Just before the penne are ready add the shrimp and beans to the pan holding the garlic and cook over medium to light heat, stirring frequently, until the shrimp turn pink and curl, about 3 minutes. Drain the penne and transfer to a warmed bowl. Dress with the green beans and shrimp. Toss well and serve at once. Serve 6
Enjoy! From October 2009 ICO Newsletter: SAUSAGE WITH PEPPERS, ONIONS, & WINE
Ingredients: 2lb fresh Italian Sausages 1 coarsely chopped red bell pepper ¼ cup dry white wine 1 coarsely chopped green bell pepper 1 coarsely chopped white onion 2 Tbs olive oil
Directions: Cut sausages into single links. DO NOT POKE HOLES INTO SAUSAGE CASTINGS. Brown sausages in skillet in olive oil over medium high heat stirring often with a wooden spoon until they are about ½ cooked. Add peppers, onion, and wine. Continue to cook until sausages are done. Total time approximately 30 to 45 minutes.
You can also use the same ingredients cooked together in the oven. Preheat oven to 350 degrees and bake sausage & peppers uncover, stirring every so often with a wooden spoon till done. Approximately 1 Hour. Recipe from Claros Italian Market, Inc.
VEAL STEW
Ingredients: 3Lbs Veal stew meat 2 med onions chopped ¼ cup chopped parsley 2 cloves garlic chopped 3 Tbs olive oil 2 Lg carrots sliced 3 Potatoes cut in cubes ¼ cup white wine Water or beef bullion Flour to dredge veal pieces
Directions: Dredge Veal stew meat in flour, shaking off excess flour, and brown in olive oil over medium heat until browned evenly. Add garlic and onion and saute’ for another 5 minutes. Add just enough water or beef bullion to cover the meat and cover pot and cook gently for about 45 minutes. Then add vegetables, parsley, and wine. Continue cooking till vegetables are tender and serve. Recipe from Connie Marchese From September 2009 ICO Newsletter: Bistecche Alla Cacciatora Steaks Cacciatora
Ingredients: 1 oz dried mushrooms 6 thin flank (rump) steaks about 6 oz each 2Tablespoons extra virgin olive oil 2 garlic cloves, chopped 1 cup dry red wine 1tablespoon tomato paste 1 teaspoon marjoram 1 tablespoon juniper berries Salt and pepper
Directions: In a bowl, soak the mushrooms in warm water to cover for 30 minutes. Drain the mushrooms and reserve the soaking liquid. Strain the liquid and set aside. Squeeze out any excess moisture from the mushrooms and chop the mushrooms. In a skillet large enough to hold the steaks in a single layer, warm the olive oil over moderate heat. Add the garlic and steaks and cook on each side for two (2) minutes, when they start to brown. Lower the heat and add the wine, tomato paste, marjoram, juniper berries and mushrooms. Season to taste with salt & pepper & cover skillet. Cook for ten minutes, adding a little of the mushroom liquid if the pan becomes too dry.
The sauce should not be too thick. Arrange the steaks and sauce on a platter.
Serve at once. Serve 6.
Very Good. From June 2009 ICO Newsletter: Fagioli con salsicce - Beans with Sausage
Ingredients: 1-1/2 cups dried beans 1 Garlic clove 1 handful of fresh sage leaves 3 tablespoons of extra virgin olive oil 1-1/4 lb sweet Italian sausages 1 tablespoon red wine vinegar Salt and pepper
Directions: In a bowl, soak the beans in water to cover for 12 hours. Drain the beans and transfer them to a heavy pot. Add the garlic, sage, 1Tbs of the olive oil and water just to cover. Bring slowly to a boil over low heat. Simmer gently for about 1-1/2 hour, by which time the water should be absorbed and the beans will be almost the consistency of porridge. In a heavy pot over moderate heat warm the remaining 2 tablespoons of olive oil. Add the sausages and cook until browned on all sides, About 10 minutes. Add the vinegar and cook until it evaporates, about 2 minutes. Skim the excess fat from the sausages. Add the beans and lower the heat. Cover and cook for about 5 minutes to allow the leaves to blend. Season to taste with salt and pepper. Transfer the beans and sausages to a warm platter and serve hot.
Serves 6. From May 2009 ICO Newsletter: Veal Cutlets with Mushrooms and Marsala Wine
Ingredients: 8 slices Veal cutlets, ½ cup Olive Oil, ½ lb fresh mushrooms cleaned & slice. 2-3 cloves garlic minced, Salt & pepper to taste, ½ cube butter, 1 cup dry Marsala wine, 1 small onion chopped, flour for dredging Veal.
Preparation: In a large frying pan heat butter and oil to medium hot. Dredge veal cutlets in flour shaking off excess. Fry cutlets until golden brown on both sides. After fried, transfer them to an oven proof dish. After all meat is fried, add onions, garlic and mushrooms to the same frying pan and stir fry for about 5 minutes. Add Marsala wine and cook for another few minutes. Salt and Pepper to taste and pour mixture over cutlets in dish. Heat in pre heated 350 degrees oven for another 15-20 minutes.
Serve hot.
Yum Yum delicious. Try it.
From April 2009 ICO Newsletter: Involtini di Tacchino Stuffed Turkey Rolls
Ingredients: 18 thin sliced Turkey breasts 1/4 lb Fontina cheese cut into 18 thin slices 18 Asparagus tips parbroil in boiling water for 3 minutes and drained Salt and Pepper 1 tablespoon unsalted butter 2 tablespoons extra virgin olive oil ½ cup white wine ¼ cup water.
Directions: Flatten the Turkey slices with a meat pounder until very thin. Place a cheese slice and an asparagus tip on each Turkey slice. Roll up the Turkey slice to seal in the filling. Enclose each roll with a tooth pick and season with salt and pepper. In a saucepan over medium heat, melt the butter with the oil. Add the Turkey rolls and saute’, turning as needed, until brown on all sides, about ten minutes. Pour in the white wine, reduce the heat to low and continue to cook until the liquid evaporates, about two minutes. Add the water and deglaze the pan, scraping up any browned bits. Turn the rolls over once in the sauce and then Transfer them with a slotted spoon to a warmed dish. Pour the cooking juices over the rolls and serve at once.
Try it. Is very good. Yum, Yum. Serves 6
From March 2009 ICO Newsletter: Arrosto di Coniglio (Roast Rabbit)
Ingredients: 2 Rosemary sprigs 2 bunches of fresh sage 1 Rabbit about 4lb 3 garlic cloves chopped Salt and pepper 3 tablespoons extra virgin olive oil 1 cup dry white wine
Preparation: Preheat oven to 350F Chop half of the rosemary and sage. Rub the rabbit with the chopped rosemary, sage, garlic salt and pepper to taste. Place the rest of the rosemary and sage in the cavity. Fold the rabbit in half by bringing the head and tail end together. Truss the rabbit securely with kitchen string. Pour ther olive oil into a roasting pan and add the rabbit. Place in the oven and roast until tender, about 1-1/2 hours. Baste the rabbit frequently with the pan juices and turn it over frequently so that it browns well on both sides. Remove the rabbit and discards the herbs. Cut the rabbit into serving pieces and place on a serving platter; keep warm. Add the wine to the pan juices and place Over high heat. Cook scraping the browned bits from the bottom of the pan, until the wine reduces a little. Pour the sauce over the rabbit and serve very hot.
YUM YUM
Enjoy. Serves 6
From February 2009 ICO Newsletter: Costolette Di Vitello In Salsa Piccante. (Veal Scallops in a Spicy Sauce)
Ingredients: 1-1/4 lb veal scallops about ½ inch thick 2 eggs Salt and pepper 2 cups fine dried bread crumbs 2 tablespoons of unsalted butter ¼ cup extra virgin olive oil 1 cup light meat stock 2 teaspoons meat extract 4tablespoons Worcestershire sauce Juice of ½ lemon
Preparation: Gently flatten the veal scallops with a meat pounder until ¼ in thick. In a deep bowl, whisk the eggs with a pinch each of salt and pepper. Put the bread crumbs in another bowl. Coat the veal scallops well on both sides first with the egg and then with the bread crumbs. Pat the coating on with the palm of your hand. In a deep frying pan over medium heat, melt the butter with the oil. Add the veal scallops and cook, turning once and browning well, until tender, about 2 minutes on each side. Transfer the veal Scallops to a warmed platter; Keep warm. Pour off the fat from the frying pan. Add the stock, extract, Worcestershire sauce, lemon juice and pepper to taste to the pan and stir rapidly over medium heat to form a thick sauce. Pour the sauce over the veal scallops and serve.
Umm, delicious.
Enjoy. Serve 6
From January 2009 ICO Newsletter: Minestrone SoupIngredients: · 250g dried beans · 2 Tbs of oil · 2 onions, chopped · 2 cloves garlic crushed · 3 strips of bacon · 4 egg tomatoes peeled and chopped · 3 Tbs chopped parsley · 9 cups beef or vegetable stock · 3 Tbs red wine · 1 carrot peeled and chopped · 2 potatoes peeled and diced · 3 Tbs tomato paste · 2 Zucchine sliced · ½ cup peas · ½ cup of small macaroni · Parmesan cheese grated
Directions: 1. Soak the beans in water overnight and drain. 2. Add to a pan of boiling water; simmer for 15 minutes and drain. 3. Heat the oil in a large heavy-based pan and cook the onions, garlic and bacon, stirring until the onions are soft and the bacon golden. 4. Add the tomato, parsley, beans, stock and red wine. Simmer covered, over low heat for two (2) hours. 5. Add the carrot, potato and tomato paste, cover and simmer for a further 15-20 minutes. 6. Add the Zucchine, peas and pasta. 7. Cover and simmer for 10-15 minutes or until the vegetables and macaroni are tender. 8. Season to taste with salt and pepper and serve topped with grated Parmesan cheese.
From December 2008 ICO Newsletter: Riso alla Toscana (Tuscan Rice)
Ingredients 3 cups of white rice 1lb zucchini chopped 1/2lb zucchini flowers, pistils removed 4oz butter, melted 2 tablespoons chopped parsley
Directions: Cook the rice in plenty of boiling salted water until al dente. Drain. Meanwhile, sauté zucchini and half the flowers in 2 oz butter over high heat for 2 minutes. Add to rice with the remaining butter and parsley. Place the rice in a mold just large enough to hold it. Press down lightly, then turn out onto a serving plate and garnish with the remaining flowers. Enjoy. Serve 6.
Carote al Marsala (Carrots in Marsala)
Ingredients: 2 tablespoons extra virgin olive oil. 1-1/2lb carrots peeled and sliced. Salt and Pepper 1 teaspoon ¼ cup dry marsala
Directions: Heat the oil in a large saucepan. Add the Carrots and sauté over high heat for a few minutes. Season with salt and pepper, add a few tablespoons of water and continue cooking over low heat until almost tender. Just before removing them from the stove, raise the heat and sprinkle the sugar over the carrots, stirring so that they become lightly caramelized. Sprinkle with Marsala and let it evaporate. Transfer carrots to a serving plate if desired and serve at once.
Enjoy! Serve 6
From November 2008 ICO Newsletter: Marinated Lemon Herb Chicken Breast Marinade
Ingredients: 6 boneless and skinless chicken breasts or chicken strips. ½ cup white wine, ¼ cup olive oil, ¼ cup fresh chopped parsley, salt and black pepper, ½ cup whole egg Mayonnaise, 2 Tbs. granulated Garlic, Juice from 2 fresh lemons, 2Tbs vegetable or chicken bullion.
Directions: Place chicken in pan and add all of marinade ingredients. Mix up well and allow to marinade for about an hour. You can marinade longer if you like, just refrigerate entire pan covered with saran until ready to cook. Cook on stove in Teflon frypan or on grill over high heat, not turning often. You want a nice brown caramelized coating on the outside. If your pieces of chicken are real thick, after nicely brown on both sides, lower heat and continue to cook till done, but do not cook until too dry. Enjoy! Serves 4 to 6 people.
From October 2008 ICO Newsletter: Antipasto Squares II Ingredients: 1/4 pound thinly sliced Genoa salami 1/4 pound thinly sliced pepperoni sausage 1/4 pound thinly sliced domestic ham 1/4 pound thinly sliced American cheese 1/4 pound thinly sliced provolone cheese 1/4 pound thinly sliced Swiss cheese 1/4 cup grated cheese 2 cans crescent rolls 2 sm. Jars roasted peppers 1 lg. Can black olives 3 eggs 1/2 teaspoon each of garlic powder and black pepper 1/4 teas. Crushed red pepper flakes
Directions: 1. Spray a 9x13 pan with Pam. 2. Lay down 1 can of crescent rolls. 3. Layer Salami, Swiss cheese, Ham, American cheese, Pepperoni and Provolone. 4. Beat 2 eggs with spices and grated cheese, pour over layer. 5. Drain and pat dry roasted peppers, put on top of layers. 6. Slice olives into thirds and place on top of the peppers. 7. Top with other can of crescents rolls. 8. Separate other egg and beat yolk, spread on rolls. 9. Sprinkle with more grated cheese. 10. Bake at 350 degrees for 25 minutes, cover with foil and bake another 30 minutes. Recipe submitted by: Dottie Hollis
From September 2008 ICO Newsletter: The Italian Flag CrostiniIngredients: · French baguette bread, long skinny loaf, cut in ½" slices · Cream cheese, softened · Italian seasonings · Sliced Roma tomatoes · Mozzarella slices · Pesto
Directions: 1. Mix 1 Tbsp. Italian seasonings with cream cheese. 2. Spread cream cheese mixture on bread slices. 3. Place one sliced tomato on top of cream cheese spread. 4. Place one sliced mozzarella on top of tomato. 5. Bake in oven until cheese is melted. 6. Serve warm with dab of pesto on top.
Pesto: · 2 cups fresh basil leaves, packed · ¼ cup grated Parmesan cheese · ½ cup olive oil · 3 Tbsp. pine nuts or walnuts · 3 garlic cloves, finely minced
Directions: 1. Place basil leaves in small batches in food processor and whip until well chopped, about ¾ cup at a time. Add about 1/3 of the nuts and garlic and blend again. 2. Add about 1/3 of the Parmesan cheese, blending while slowly adding about 1/3 of the olive oil. 3. Stop to scrape down the sides of the container. 4. Process basil pesto until it forms a thick and smooth paste. 5. Repeat until all ingredients are used. 6. Mix all batches together, blending well. 7. Serve over pasta.
Pesto keeps in refrigerator for 1 week and in freezer for several months.
Complements of: Italian-American Society of Tulsa, http://www.italianamericansocietyoftulsa.com/
From June 2008 ICO Newsletter: Antipasto Squares"Layers of roasted red bell pepper and deli meats cheeses are baked inside a crescent roll crust."
Ingredients: · 2 (10 ounce) cans refrigerated crescent dinner rolls · 1/4 pound thinly sliced boiled ham · 1/4 pound thinly sliced provolone cheese · 1/4 pound thinly sliced Swiss cheese · 1/4 pound thinly sliced Genoa salami · 1/4 pound thinly sliced pepperoni sausage · 1 (12 ounce) jar roasted red peppers, drained, cut into thin strips · 3 eggs · 3 tablespoons grated Parmesan cheese · 1/2 teaspoon ground black pepper
Directions: 1. Preheat oven to 350 degrees F (175 C). 2. Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough. 3. In a bowl, beat the eggs lightly, and stir in the Parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil. 4. Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.
Recipe provided by: http://allrecipes.com Submitted by: Lori G.
From May 2008 ICO Newsletter: Parmesan Focaccia Bread"A delicious savory round loaf, with parmesan and olive oil." · 1 1/3 cups warm water (110 degrees F/45 degrees C) · 1 teaspoon white sugar · 1 teaspoon salt · 4 1/4 cups bread flour · 1 teaspoon lecithin · 3 teaspoons bread machine yeast · 4 teaspoons olive oil · 4 teaspoons dried oregano · 1/3 cup olive oil · 1/3 cup grated Parmesan cheese
Directions: 1. Place ingredients in the bread machine in the order suggested by the manufacturer. 2. Select Dough setting, and Start. 3. When the dough has risen once in the breadmaker, transfer it into an oiled, 8 inch, round baking tin. 4. Allow to rise until doubled in bulk. 5. Poke it all over with your finger, right to the bottom of the tin. 6. Allow to rest for another five or ten minutes. 7. Pour olive oil over the top of the loaf, and sprinkle with Parmesan cheese. 8. Bake at 400 degrees F (205 degrees C) in center of oven for approximately 20 minutes, until golden.
Recipe submitted by: Sandra Bennett
From April 2008 ICO Newsletter: Penne Al Cognac
Ingredients: ¼ lb Bacon ¼ lb Prosciutto 1 cup onions 5-6 dashes Tabasco sauce 2-3 cups of sauce ¼ -1/2 cup of Cognac Pint of heavy cream 1 to 2 lbs of Penne pasta 2 Tb of parsley 1 Tb Basil 1 Tb of Butter
sauce over it. Add your favorite cheese on top
From March 2008 ICO Newsletter: Blueberry Ricotta Squares
Ingredients: · 1 cup flour · ¾ cup sugar · 1 & ¼ Teaspoons baking powder · 1/3 cup of milk · ¼ cup Crisco shortening · ½ teas. Vanilla · 1 egg
Directions: 1 Mix all the above together with electric mixer on medium speed for 1 minute 2 Pour batter into a greased 9 x 9 x 2 pan; spread evenly.
1 & ½ cups of blueberries; sprinkle over batter. Ingredients: · 2 eggs · 1/3 cup sugar · 1 & ¼ cups Ricotta Cheese · ¼ teasp. Vanilla
Directions: 1 Beat eggs and add sugar, vanilla and Ricotta Cheese, beat until combined. 2 Spoon mixture over blueberries and spread evenly. 3 Bake in a 350- degree oven for 55 to 60 minutes or until a knife inserted near the center comes out clean. 4 Cool, cut into 16 squares. 5 Can be doubled and bake in 13 x 9 inch pan. Recipe submitted by: Dottie Hollis
From February 2008 ICO Newsletter: Polpettone in umido Meatloaf with mushroom Tomato Sauce Ingredients: · 6 slices dried mushrooms, · 6 oz breadcrumbs, · 1 cup milk, · 1-1/4 lb lean ground meat, · 2 eggs, · 1 tablespoon thyme, · 3 oz Prosciutto chopped, · salt and black pepper, · 1/3 cup extra virgin olive oil, · 1 cup dry red wine, · 1 lb plum tomato pureed, · 1 tablespoon chopped parsley
Directions: In a small bowl, water to cover for 30 minutes. In a separate bowl, soak the bread in the milk for 10 minutes. Preheat oven to 350 degrees. Squeeze out any excess milk from the bread and place in a large bowl. Add the beef, eggs, thyme, prosciutto and salt and pepper to taste. Thoroughly mix the ingredients with your hands, and then shape the mixture into an oval about 2-1/2 in diameter. In a heavy ovenproof pot over moderate heat, warm the olive oil. Add the meat loaf and cook, turning, until browned on all sides, about ten minutes. Meanwhile, soak the mushroom in warm drain the mushrooms and reserve the liquid.
Squeeze the mushrooms dry and then chop them finely. Strain the liquid and set aside. Add the wine, pureed tomatoes and mushrooms to the pot and bring slowly to a boil. As soon as the tomato mixture start to boil, transfer the pot to the oven and cook turning the meat a few times, until tender, about 1 hour. Should the sauce become too dry, add a little of the reserved mushroom liquid. Remove from the oven and place the meat loaf on a serving platter.
Slice the meat. Season the sauce to taste with salt and pepper and pour it over the meat. Sprinkle with parsley and serve.
From January 2008 ICO Newsletter: Risotto con carne mista Mixed Meat Risotto This recipe uses one of the best known Italian ingredients, Prosciutto. It has a delicate flavor and is perfect with pork and garlic flavored mortadella sausage. Ingredients: 3-1/2 cups vegetable or pork broth 1-1/4 cups dry white wine. ¼ cup butter 1-1/4 cups trimmed and cubed lean pork 1 Onion, finely chopped 2 garlic cloves, sliced 2 cups of rice Salt and black pepper to taste 1/3 cup prosciutto, cut into strips ¾ cup quartered mortadella slices 12 sun-dried tomatoes in oil drained and cut into strips 2 tbsp chopped fresh basil 2 tbsp freshly grated Parmisan cheese.
Directions: Pour the broth and wine into a pan and bring to a boil. Reduce heat to a gentle simmer. Meanwhile, melt the butter in a large skillet and gently cook the pork for two minutes until brown. Add the onion and garlic and cook, stirring until the onion has softened but not browned. Stir in the rice and cook for 2 minutes, stirring, until the rice is well coated in butter. Add a ladleful of broth and cook gently until the liquid has been absorbed. Continue to add small quantities of broth until half of the broth has been used and the rice is creamy. Season well. Continue adding the broth for 20 minutes. Stir in the prosciutto and mortadella, sun dried tomatoes and basil. Cook for a further 5 minutes until the risotto is thick but not sticky. Stir in the cheese and serve.
From December 2007 ICO Newsletter: Polpettone All’Aretina Meat Loaf from Arezzo Ingredients: 7 oz coarse bread crumb.1 cup milk 1 oz dried porcini mushrooms. 1-1/4 lb lean ground (minced) beef. 2 eggs. ½ cup grated Pamesan cheese. 3 oz prosciutto, chopped. Pinch of grated nutmeg. Salt & black pepper. 3 Tablespoons all purpose flour. 2 tablespoons extra virgin olive oil. 1/3 cup dry white wine.
Cooking Directions: In a bowl, soak the bread in the milk for 30 minutes. At the same time, in a separate bowl, soak the mushrooms in warm water to cover for 30 minutes.
Preheat oven to 350F. Squeeze out any excess moisture from the bread and place in a large bowl. Drain the mushrooms and squeeze out any excess moisture. Chop them and add them to the bowl with the bread.
Add the beef, eggs, Parmesan, prosciutto and nutmeg. Season to taste with salt and pepper. Thoroughly mix the ingredients with your hands and then shape the mixture into an oval about 21/2 in diameter.
Dredge the loaf lightly with the flour. In a roasting pan over moderate heat, warm the olive oil add the meat loaf and brown on all sides, turning it very gently, about 10 min.
Pour in half of the wine and place the pan in the oven.
Bake 1 hour, gradually adding the rest of the wine as the pan becomes dry.
Remove meat loaf from pan and let cool.
Slice and serve warm or at room temperature.
Yum, Yum, Gooood! Bring some at the next meeting. Dare you!!
From November 2007 ICO Newsletter: Minestrone Ingredients: 250g dried beans 2 Tbs of oil 2 onions, chopped 2 cloves garlic crushed 3 strips of bacon 4 egg tomatoes peeled and chopped 3 Tbs chopped parsley 9 cups beef or vegetable stock 3 Tbs red wine 1 carrot peeled and chopped 2 potatoes peeled and diced 3 Tbs tomato paste 2 zucchini sliced ½ cup peas ½ cup of small macaroni Parmesan cheese grated
Cooking Directions: Soak the beans in water overnight and drain. Add to a pan of boiling water, simmer for 15 minutes and drain. Heat the oil in a large heavy-based pan and cook the onions, garlic and bacon, stirring until the onions are soft and the bacon golden. Add the tomato, parsley, beans, stock and red wine. Simmer covered, over low heat for two (2) hours.
Add the carrot, potato and tomato paste, cover and simmer for a further 15-20 minutes. Add the zucchini, peas and pasta. Cover and simmer for 10-15 minutes or until the vegetables and macaroni are tender. Season to taste with salt and pepper and serve topped with grated Parmesan cheese.
Very good. Bring some at the meeting. Dare you.
From October 2007 ICO Newsletter: Crocchette di patate 2¼ lb boiling potatoes ½ cup freshly grated Parmesan cheese A pinch of freshly grated nutmeg 2 tablespoons chopped fresh parsley Salt and black pepper
Directions: In a saucepan, boil the potatoes in their skins in salted water to cover until tender, about 30 minutes. Drain the potatoes and peel them. Place in a bowl and mash while still hot. Let cool completely When the potatoes are at room temperature, add the parmesan, egg yolks, nutmeg and parsley. Season to taste with salt and pepper and mix thoroughly.
Put the remaining flour in a small shallow bowl. Put the bread crumbs in a separate bowl. In another small bowl, lightly beat the egg whites until blended. Roll the ovals in the flour, dip them in the egg white and then roll them in the breadcrumbs.
With a slotted spoon remove to absorbent paper towels to drain.
Continue frying the remaining ovals in the same manner.
Try some. I dare you to bring them at the meeting.
From September 2007 ICO Newsletter: ZUCCHINE RIPIENE
Directions: Arrange the stuffed zucchini in the skillet with the tomato sauce. Cook until the sauce is thick and the zucchini are tender, about 20 minutes. Arrange the zucchini and sauce on a warm platter. Sprinkle with the parsley and serve. Try it. They are very good. Serve 6.
From June 2007 ICO Newsletter:
Preparation: Wash mushrooms, remove tough stems and tear into thin strips along the gills. Sauté garlic and shallots in olive oil, remove sausage from casing and sauté in olive oil, sausage will crumble. Add mushrooms and red pepper flakes and stir the mixture continuously for three minutes. Add the crushed red tomatoes, and 1/4 cup of water. Simmer in a covered pan for 30 minutes, add 1/4 cup of water if the mixture begins to dry out. Test for salt. Serve as a side dish with crusty Italian bread.
From May 2007 ICO Newsletter: Note: Little Ears Pasta (Orecchiette) or Penne can be bought from the Mediterranean Import store
Ingredients: ½ cup extra virgin olive oil
Directions: Heat ¼ cup olive oil in a skillet over moderate heat. Add the breadcrumbs and stir gently with a wooden until golden brown. Set aside
From March 2007 ICO Newsletter: Chicken CacciatorePreparation time: 20 minutes
Ingredients:
Directions: Heat half the oil in a large heavy based pan and brown the drumsticks in small batches over high heat. Heat the remaining oil in a frying pan and cook the onion and garlic for ten minutes, or until golden. Remove from the pan and add to the chicken. Add the remaining ingredients to the frying pan. Bring to the boil, reduce the heat and then simmer for ten minutes. Season to taste with salt and pepper. Pour over the chicken, stir to combine, cover and simmer for 35 minutes, or until very tender. Try it.
From February 2007 ICO Newsletter: Arista Al Ramerino Ingredients: Preparation:
Lay the rosemary sprigs along the top and tie the meat and sprigs with kitchen string. Pour olive oil into a roasting pan and place the meat in it fat side up.
Place in the oven and roast for about 1-½ hours turning occasionally to brown all sides. Remove the roast from the oven and snip off the string. Slice the pork loin and place it on a platter and serve. This recipe serves 6.
From September 2006 ICO Newsletter: Polpette al Vino Rosso (Meat Patties in Red Wine) Ingredients: ½ lb ground (minced) Chicken, ½ lb ground (minced) Veal,
Directions: In a bowl, combine the meats, bread, mustard, parsley, garlic, eggs and parmesan cheese. Season to taste with salt and pepper and mix well with your hands (make sure you wash your hands first) until all the ingredients are perfectly blended. Form the mixture into oval patties about 2 in long and dust with the flour, shaking off the excess. In a frying pan over medium heat, melt the butter with the oil. Add the patties and brown on both sides, turning them gently, about 5 minutes. Pour in the wine and bring to a boil.
Cover, reduce the heat to low and continue to cook gently until the patties are tender and cooked through, approximately another 20 minutes. Transfer the patties to a warmed platter and serve. This recipe serves six.
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