Recipe Time!

If you have a good Italian recipe send it to Steve at StephenLong10@gmail.com and we will publish it.

All future recipes will be published when received. If you want to contribute a recipe send it to Steve. Thanks.

Cheesy Italian Sausage Stuffing Recipe for Thanksgiving

Ingredients

1 pound Stale White Bread (cubed, see notes on how to make your own)

6 tablespoons Butter (divided, plus more for baking dish)

2 Small Yellow Onions (diced)

4 stalks Celery (chopped)

3 cloves Garlic (minced)

1 pound Hot Italian Sausage (or mild, casings removed)

½ tablespoon Smoked Paprika (or sweet)

2 tablespoons Tomato Paste

1 teaspoon Dried Thyme

½ teaspoon Dried Rosemary

¼ teaspoon Dried Sage

To taste Salt and Fresh Ground Pepper

1 bunch Kale (stems removed, chopped, 1 bunch just refers to how much you can grab in one hand)

3 cups Beef Broth (or low sodium chicken broth)

2 Eggs

¼ cup Fresh Parsley (chopped)

1 cup Cubed Provolone Cheese

Directions

Start with the bread. We almost always choose plain, sliced white bread. I suggest baking/drying them at 350F for 15 minutes, but start checking at 12 minutes.

In the meantime, prepare the sausage. Mild (or HOT) Italian sausage pairs perfectly with thyme, rosemary, and sage, plus a bunch of kale and veggies.

All of that gets cooked for about 10 minutes before we combine it with the prepared bread cubes.

Next, transfer the sausage mixture to a baking dish, stud it with cubed provolone cheese, cover and bake for 30 minutes.

Remove the cover and continue to bake for 20 more minutes, or until golden brown.

Remove from oven and serve.

Italian Stuffing Recipe for Thanksgiving

Ingredients:

2.5–3 lbs ground Italian pork, turkey or chicken sausage, removed from casing (I prefer turkey sausage)

1 lb box of Ditalini pasta (short tubes), cooked

2 10 oz boxes of frozen chopped spinach, defrosted and squeezed/drained well

5 –6 eggs, beaten

1 14 oz bag of herbed stuffing (I use Pepperidge Farms, blue bag)

2–3 cups of low sodium chicken broth salt and pepper to taste

Instructions:

Cook 1 lb Ditalini pasta as directed. When cooked, drain and set aside to cool.

While pasta is cooking, crumble and brown Italian pork, chicken or turkey sausage in large saute pan. Season with salt and pepper.

Combine pasta and sausage in a large mixing bowl. Add chopped spinach to bowl and stir to combine. Add herbed stuffing and continue to stir. Taste and season with salt and pepper, then add beaten eggs to mixture and mix well.

Pour stuffing mixture into lightly greased baking dishes (I usually use corningware). Pour chicken stock evenly over stuffing. Cover the casseroles and place into 350 degree oven for about 30 – 35 minutes until cooked through and starting to brown.

At this point, take cover off casseroles and let cook for another 5-10 minutes so top gets golden brown and crunchy.

From May 2017 ICO Newsletter

No recipe for the May Newsletter

From April 2017 ICO Newsletter

No recipe for the April Newsletter

From March 2017 ICO Newsletter

No recipe for the March Newsletter

From February 2017 ICO Newsletter

Polenta E Salsiccia

Polenta and Sausage

Ingredients:

6 cups of water

Salt

2-2/3 cups fine corn meal

3 tablespoons butter

1 tablespoon red wine vinegar

Directions:

Bring water to boil in a large saucepan with a generous pinch of salt. Sprinkle in cornmeal, stirring constantly with a wooden spoon. Cook for 40 minutes, stirring frequently. Prick the sausages with a fork. Melt butter in a cast iron skillet. Add sausages and fry slowly for 10 minutes, turning from time to time. When they are cooked, drizzle vinegar over them and let it evaporate. Spoon polenta onto a serving plate. Top with sausages and spoon melted sausage fat over it. Serve at once. Serve 6

From January 2017 ICO Newsletter

No recipe for the January Newsletter

From December 2016 ICO Newsletter

No recipe for the December Newsletter

From November 2016 ICO Newsletter

Frittura di Melanzane

Fried Eggplant

Ingredients:

3 Eggplant cut crosswise 3/8” thick

1-1/2 cups all-purpose flour

5 Cups extra virgin olive oil for frying

Salt and Pepper to taste

Directions:

Dredge the eggplant slices in the flour and shake off any excess. In a deep, heavy skillet heat the oil to 350 degrees a few slices at the time, slip the eggplant slices into the hot oil; fry until golden on both sides. With a slotted spoon, remove the eggplant slices to absorbent paper towels to drain briefly. Continue frying the remaining eggplant slices in the same manner. Season to taste with salt and pepper.

Arrange the eggplant slices on a warm platter and serve piping hot. Very good. Serves 6

From October 2016 ICO Newsletter

Polpette D’Agnello Alla Menta

Lamb Patties with mint

Ingredients:

1-2/3 lb ground Lamb

½ cup breadcrumbs

Soaked in milk and squeezed dry

1 egg beaten

½ onion minced

2 garlic cloves crushed

3 tablespoons chopped fresh mint

Salt and Pepper

3 Tablespoons extra virgin olive oil.

Directions:

Place the lamb in a bowl and mix it with the breadcrumbs, egg, onions, garlic and mint. Add salt and pepper to taste and mix well. With your hands, form the mixture into 6 balls, flattening them slightly between the palms. Heat the oil in a skillet and sauté the patties over fairly high heat until browned on both sides. Season with salt and pepper and serve. SERVES 6 Enjoy!

From September 2016 ICO Newsletter

Spaghetti alla Carbonara

Spaghetti with Eggs and Bacon

Ingredients:

10 oz Bacon finely diced

1 hot red chili pepper finely chopped

1-1/4 lb spaghetti

6 tablespoons grated pecorino cheese

6 eggs yolks

Salt and ground pepper

3 tablespoons grated Parmesan cheese

Directions:

Combine the bacon and chili pepper in a skillet and cook over low heat until some of the Fat has melted. Increase the heat and cook until the bacon browns. Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Drain, reserving ½ cup of water. Transfer to a serving dish. Mix the pecorino cheese with the reserved spaghetti cooking water. Mix in the eggs yolks with a fork, then add a little salt and plenty of pepper. Tip the contents of the skillet over the spaghetti. Add the egg mixture and toss well. Sprinkle with Parmesan cheese and serve. Serve 6. Very good. Try it!

From June 2016 ICO Newsletter

Veal chops alla Milanese

Ingredients:

2 Veal chops or cutlets on the bone

1 egg

Salt and Black Pepper

6 – 8 tbsp plain

Breadcrumbs

¼ cup butter

1 tbsp vegetable oil

Lemon wedges to serve

Directions:

Trim any gristle or thick fat from chops, cut along the rib bone, to free the meat on one side. Pound the meat slightly to flatten. Beat the egg in a shallow bowl and season it with salt and pepper. Spread the breadcrumbs over a plate. Dip the chops into the egg, and then into the breadcrumbs. Pat the breadcrumbs to help them stick. Heat the butter with the oil in a heavy frying pan large enough to hold the chops side by side. Do not let it brown. Add the chops to the pan and cook them slowly over low to moderate heat until the breadcrumbs are golden and the meat is cooked through. The important thing is not to overcook the Breadcrumbs coating while undercooking the meat. Serve hot with lemon wedges. Serves 2.

From May 2016 ICO Newsletter:

No recipe for the May Newsletter

From April 2016 ICO Newsletter:

No recipe for the April Newsletter

From March 2016 ICO Newsletter:

No recipe for the March Newsletter

From February 2016 ICO Newsletter:

Stuffed Zucchini

Ingredients:

8 zucchini

1-1/4oz white bread, crust removed

Milk for soaking

4 oz. ricotta cheese

3 Tbsp. grated cheddar cheese

1/3cup grated Parmesan

2 tsp chopped oregano

2 tsp chopped Thyme

1 clove garlic crushed

1 egg yolk

Directions:

Preheat the oven to moderately hot 375 degrees Cook the Zucchini in boiling salted water for 5 minutes, then drain. Meanwhile soak the bread in milk until soft, then squeeze dry. Cut the zucchini in half and scoop out the flesh with a spoon. Chop the zucchini flesh finely, place in bowl and add the bread, cheese herbs garlic, egg yolk and season with salt and paper. Mix together adding a little milk to make it bind together if necessary. Fill the zucchini shells with the stuffing. Brush an ovenproof baking dish with oil and arrange the zucchini close together. Bake 35-40minuntil golden on top. Serve immediately. Preparation Time: 20 minutes. Cooking time: 45 minutes. Serves 4.

From January 2016 ICO Newsletter:

No recipe for the month of January

From December 2015 ICO Newsletter:

No recipe for the month of December

From November 2015 ICO Newsletter:

No recipe for the month of November

From October 2015 ICO Newsletter:

Rotoli di Melanzane

Egg Plant Rollups

Ingredients:

2 medium size Eggplants

1/3 cup grated Romano cheese

1/3 cup shredded Fontina cheese

1 lb Ricotta cheese

1 Egg

Pepper to taste

1/4 cup chopped Parsley

Olive oil

Fresh Basil

2 oz chopped toasted Pignole nuts

1-15 oz can crushed Tomatoes

Directions:

Slice eggplants into 1/8" thick slices. Dip eggplants in olive oil till lightly coated and placed on baking sheet. Place in pre-heated 375 degrees oven for about 15 minutes or until eggplant is soft and slightly golden. Meanwhile, put ricotta, egg, nuts and Romano cheese in a mixer and whip until creamy. Stir in Fontina cheese, parsley, and pepper. Put a dab of the filling in the center of each eggplant slice and roll slightly. Place rolls side by side in a glass baking dish. Cover with crushed tomatoes and a little more Romano cheese. Place uncovered in preheated 350 degrees oven for about 20-30 minutes, until heated through. Garnish with fresh Basil and serve. Make some and bring them to the club. I dare you!!

From September 2015 ICO Newsletter:

Sesame Italian Breadsticks

Ingredients:

1/4 cup grated Parmesan cheese

3 Tbsp. sesame seeds

2 tsp. Italian seasoning

1 tsp. Kosher salt, optional

12 frozen bread dough dinner rolls, thawed

1/4 cup butter, melted

Directions:

Preheat oven to 425˚F. Spray large baking sheet with nonstick cooking spray. Combine Parmesan cheese, sesame seeds, Italian seasoning (and salt, if desired); spread out on plate. 

Roll each dinner roll into rope, about 8” long and 1/2” thick, on lightly floured surface. Place on baking sheet; brush tops and sides with butter. Roll each buttered rope in cheese mixture, pressing mixture into dough. Return ropes to baking sheet, placing 2” apart. Twist each rope 3 times, pressing both ends of rope down on baking sheet. Bake 10-12 minutes or until golden brown. Makes 12 breadsticks.

From June 2015 ICO Newsletter:

The Italian Flag Crostini

Ingredients:

French baguette bread, long skinny loaf, cut in 1/2” slices

Cream cheese, softened

Italian seasonings

Sliced Roma tomatoes

Mozzarella slices

Pesto

Directions:

Mix 1 Tbsp. Italian seasonings with cream cheese. Spread cream cheese mixture on bread slices. Place one sliced tomato on top of cream cheese spread. Place one sliced mozzarella on top of tomato. Bake in oven until cheese is melted. Serve warm with dab of pesto on top.

Pesto:

2 cups fresh basil leaves, packed

1/4 cup grated parmesan cheese

1/2 cup olive oil

3 Tbsp. pine nuts or walnuts

3 garlic cloves, finely minced

Place basil leaves in small batches in food processor and whip until well-chopped, about 3/4 cup at a time.  Add about 1/3 of the nuts and garlic and blend again.  Add about 1/3 of the Parmesan cheese, blending while slowly adding about1/3 of the olive oil.  Stop to scrape down the sides of the container. Process basil pesto until it forms a thick and smooth paste.  Repeat until all ingredients are used. Mix all batches together, blending well.  Serve over pasta.  Pesto keeps in refrigerator for 1 week and in freezer for several months.

From May 2015 ICO Newsletter:

CRAB CAKES ITALIAN STYLE

Ingredients:

2 cups crab meat, fresh or canned

1 medium onion, diced

2 celery stalks, diced

2 Tbsp. red pepper, minced

1 1/4 + 3/4 cups Italian seasoned bread crumbs

1/4 tsp. salt

1/4 tsp. pepper

1 Tbsp. parsley, chopped

4 Tbsp. butter

1 tsp. parmesan cheese, grated

2 eggs, beaten

Directions:

Put crab meat in a mixing bowl. Melt butter in a skillet. Add onion, celery, and red pepper. Sauté until soft. Add to crab meat. Add salt pepper and parsley. Add 1 1/4 cups of bread crumbs, Parmesan cheese and eggs. Mix all together. Make into cakes. Dip into remaining bread crumbs. Fry in oil until golden brown. Serve with fresh lemon wedge.

From April 2015 ICO Newsletter:

Mandarin Salad Recipe

Ingredients:

¼ cup sliced almonds

1 tablespoon plus 1 teaspoon sugar

¼ head lettuce, torn into bite-size pieces

¼ bunch romaine, torn into bite-size pieces

2 medium stalks celery, chopped (about a cup)

2 green onions (with tops), thinly sliced (about 2 tablespoons)

Sweet-Sour Dressing (below)

1 can (11 ounces) mandarin orange segments, drained

Cook almonds and sugar over low heat, stirring constantly, until sugar is melted and almonds are coated. Cool and break apart. Store at room temperature.

Directions:

Place lettuce and romaine in plastic bag; add celery and onions. Pour Sweet-Sour Dressing into bag; add orange segments. Close bag tightly and shake until salad greens and orange segments are well coated. Add almonds and shake. 4 to 6 servings.

Sweet-Sour Dressing

Ingredients:

¼ cup vegetable oil

2 tablespoons sugar

2 tablespoons vinegar

1 tablespoon snipped parsley

½ teaspoon salt

Dash of pepper

Dash of red pepper sauce

Directions:

Shake all ingredients in tightly covered jar; refrigerate.

Do-ahead Tip: Before dressing is added, bag of salad greens can be closed tightly and refrigerated no longer than 24 hours.

Pineapple Salad: Substitute 1 can (13 ¼ ounces) pineapple chunks, drained, for the mandarin orange segments and snipped mint leaves for the parsley.

This section of the newsletter has been discontinued as of the March 2014 newsletter.

From February 2014 ICO Newsletter:

Bruschetta con Pomodoro

Bruschetta with Tomato

Ingredients:

3 - 4 medium tomatoes chopped

Salt and Pepper

Fresh basil cut into pieces

8 slices crusty white bread

2-3 cloves garlic, peeled and cut in half

6 tbsp extra virgin olive oil

Directions:

Place the chopped tomatoes with their juice in a small bowl.

Season with salt and pepper, and stir in the basil. Allow to stand for 10 minutes.

Toast or grill the bread until it is crisp on both sides.

Rub one side of each piece of toast with the cut garlic.

Arrange on a platter.

Sprinkle with the olive oil. Spoon on the chopped tomatoes, and serve at once.

Very good. Enjoy.

From January 2014 ICO Newsletter:

No recipe for the January Newsletter

From December 2013 ICO Newsletter:

Polenta E Salsiccie

Polenta and Sausages

Ingredients:

6 cups of water

Salt to taste

2-2/3 cups fine cornmeal

1-1/2 lb Italian sausages

3 tablespoons butter

1 tablespoon red wine vinegar

Directions:

Bring water to boil in large saucepan with a generous pinch of salt. Sprinkle in cornmeal, stirring constantly with a wooden spoon. Cook for 40 minutes, stirring frequently. Prick the sausages with a fork. Melt butter in a cast iron skillet. Add sausages and fry slowly for 10 minutes, turning from time to time. When they are cooked, drizzle vinegar over them and let it evaporate. Spoon Polenta onto serving plate. Top with sausages and spoon melted sausage fat over it. Serve at once. Serve 6. ENJOY!!

From November 2013 ICO Newsletter:

Calamari Alle Patate e Prezzemolo.

Stewed Squid with Potatoes and parsley

Ingredients:

3 lb Squid

6 tablespoons extra virgin olive oil

3 cloves garlic

Pinch red pepper flakes

4 cup scanned tomatoes chopped with their juice

3 large boiling potatoes peeled and diced salt

2 tablespoons chopped fresh parsley.

Directions:

To clean the squid, pull the tentacles from each body. Discard the entrails, ink and cartilage from the body. Cut the tentacles off at the point just above the eye and discard the head. Rinse the body and tentacles under cold water. In a large saucepan over medium heat, warm the oil. Add the garlic and pepper flakes and cook, stirring, until the garlic begins to take on color. Add the squid. Cover the pan tightly, first with aluminum foil and then with a lid. Reduce the heat to low and simmer for 30 minutes. Add the tomatoes, potatoes and salt to taste and mix well. Re-cover and continue to simmer until the potatoes are tender and thick, shiny sauce forms about 40 minutes longer. Add the parsley and stir to mix, being careful not to break up the potatoes. Transfer to a warmed platter and serve. Serves 6. Try it.

From October 2013 ICO Newsletter:

Trippa in Umido

Stewed Tripe

Ingredients:

2 lb tripe

1/4 cup extra virgin oil

1 carrot chopped

1 onion chopped

1 garlic clove chopped

1 celery stalk chopped

3 plum tomatoes peeled

1 teaspoon fennel seeds

6 tablespoons grated pecorino cheese

1 tablespoon chopped parsley

Salt & pepper to taste

Directions: 

Cook the tripe in plenty of boiling water until tender. Drain and cut into strips or small pieces. Heat the oil in a large saucepan over medium heat. Add the carrot, onion, garlic and celery and saute` until tender. Stir in the tomatoes, tripe and fennel seeds and cook, covered, over low heat for thirty (30) minutes. Adjust the seasoning and sprinkle with the grated cheese and parsley. Mix well, turn out onto a platter and serve. Serve 6.

From September 2013 ICO Newsletter:

Risotto All'Erbe

Risotto with Spring Greens

Ingredients:

8 cups light meat stock

1/3 cup extra virgin oil

1 yellow onion finely chopped

1-1/4 lb spring greens (you can also use Swiss chard, or Spinach chopped

3 cups Rice

1-1/3 cups parmesan cheese

Salt and black pepper

Directions:

In a saucepan, bring the stock to a boil, and then reduce the heat to maintain a very slow simmer. Meanwhile, in a heavy saucepan over low heat warm the olive oil. Add the onion and greens and fry gently, stirring frequently. Add rice, stir well and allow the flavors to blend for a few minutes. Add a ladleful of the warm stock to the rice so that it is just covered with liquid; stir well.As the liquid is absorbed, add a little more stock, stirring after each addition. The rice should never be allowed to become dry. It should constantly be just covered with liquid. After you began adding the stock, remove the saucepan from the heat, stir in the parmesan and season to taste with salt and pepper. Cover and let stand for 2 minutes. The rice should be tender but firm and the risotto should flow without being runny. Pour the risotto onto a large platter and serve immediately. Try it. It is very good. Serve 6

From June 2013 ICO Newsletter:

Trance di Salmone ai piselli

Saute'ed Salmon Steaks with peas

Ingredients:

2 lb shelled peas

6 tablespoon extra virgin olive oil

6 Salmon steaks

1/2 cup all purpose flour

2 tablespoons unsalted butter

Salt and pepper to taste

Directions:

In a saucepan, combine the peas, 4 tablespoons of the oil and a little salt. Place over low heat and cook until barely tender. Remove from the heat and keep warm. Dust the Salmon steaks with the flour, shaking off excess. In a frying pan over medium heat, warm the remaining2 tablespoons of oil with the butter. When hot, add the salmon and cook, turning once, until golden on both sides and barely opaque in the center about three minutes on each side. Add the peas, season to taste with salt and pepper, reduce the heat to low, cover and cook for 2 minutes to blend the flavors. Transfer to a warmed platter and serve at once. Serves 6.

From May 2013 ICO Newsletter:

Spaghetti alla Puttanesca

Spaghetti with Puttanesca Sauce

Ingredients:

1 Pound of spaghetti

3 tablespoons of Olive oil

3 cloves of garlic minced

4 anchovy fillets minced

3/4 teaspoon red pepper flakes

2 tablespoons capers

2/3 cup Olive pitted and chopped

1 - 28 once can crushed or diced tomatoes

1 cup fresh parsley chopped

Salt and pepper to taste.

Directions:

In a skillet saute' garlic and anchovies. When the garlic start to brown add capers, olives, red pepper flakes and tomatoes. Simmer for 15-20 minutes. Taste sauce to determine if salt and pepper is needed. Bring water to a boil in a pot. Add pasta (Spaghetti) and prepare according to directions on the package for spaghetti that is al dente. When the spaghetti are done drain them and add them to the sauce and mix ingredients. Sprinkle with parsley and serve.

From April 2013 ICO Newsletter:

Filetti di Sogliola alle Zucchine e Mandorle

Fillets of Sole with Zucchini and Almonds

Ingredients:

2 lb sole fillets

1 cup al purpose flour

6 tablespoons unsalted butter

Salt and pepper

1-1/4 lb zucchini finely chopped

1/2 cup almonds finely chopped

1 tablespoon chopped mint.

Directions:

Dust the sole fillets with the flour, shaking off excess. In a frying pan over medium heat, melt 4 tablespoons of butter.

When it begins to brown, add the sole fillets and cook, carefully turning once, until golden on both side and opaque in the center.

Season to taste with salt and pepper. Transfer to a warmed platter and keep warm.

Quickly wipe the frying pan with a paper towel. Place over high heat and add the remaining 2 tablespoons of butter.

When it begins to foam, add the zucchini and almonds. Cook, stirring frequently, until heated through, a couple of minutes. Season to taste with salt and pepper.

Spoon the zucchini and almonds over the sole fillets and sprinkle with mint. Serves 6. Try it!!

From March 2013 ICO Newsletter:

Minestrone di Riso

Minestrone with Rice

Ingredients:

1 cup dried red beans

2 oz rindless bacon finely chopped

1 medium size onion finely chopped

2 tablespoons butter

2 celery stalks diced

2 medium size carrots diced

2 zucchini diced

2 medium size potatoes diced

salt & pepper

4 large ripe tomatoes peeled and chopped

1 tablespoon tomato paste

8 cups meat broth

1 cup green beans cut into short lengths

1/2 cup rice

2 tablespoons chopped parsley

6 tablespoons grated Parmesan cheese

Directions:

Soak red beans over night in cold water; drain. Combine bacon, onion and butter in a large saucepan and cook over medium heat until golden stirring frequently. Add the celery, carrots, zucchini red beans and potatoes, season with salt and pepper and cook, stirring for five minutes. Add tomatoes, tomato paste, broth and green beans and bring to a boil. Lower heat and simmer, covered, for 2 hours. Add rice and cook uncovered over high heat for 5 minutes. Pour soup into bowls and stir 1 tablespoon Parmesan Cheese into each bowl. Cool completely before serving. Serves 6. Try it. Very good especially in this weather.

From February 2013 ICO Newsletter:

Costata Alla Fiorentina

Florentine Steaks

Ingredients:

2 T-bone steaks 2-1/2 lb each

2 tablespoon Extra Virgin olive oil

Salt and Pepper

Directions:

Brush the steaks with olive oil and sprinkle with pepper to taste. Marinate at room temperature for about. Brush the steaks with olive oil and sprinkle with pepper to taste.

Marinate at room temperature for about 30 minutes.

Meanwhile, prepare a fire in a charcoal grill or preheat a broiler. Place the steaks on the grill rack over a hot fire or slip them under the broiler. Cook, turning occasionally, until done to your liking. 15 minutes for medium- rare. Remove the steaks to a serving dish, sprinkle them with salt and serve. Very tasty.

From January 2013 ICO Newsletter: 

Scaloppine con Olive Verdi

Veal scaloppine with green Olive

Ingredients:

1-2/3 lb veal thinly sliced

2 tablespoons unsalted butter

3 tablespoons extra virgin olive oil

1/4 cup dry white wine

30 Green olives pitted and finely chopped salt and pepper to taste

1 tablespoon thyme leaves

Directions:

Gently flatten the veal slices with a meat pounder until 1/4in thick. In a large frying pan over medium heat, melt the butter with the olive oil. Add the veal slices and cook, turning occasionally, until browned on both sides. Pour in the wine, cover and cook over low heat for 10 minutes, adding water if pan juice begin to cook away. Sprinkle on the olives, season to taste with salt and pepper and add the thyme leaves. Cover and cook for another 2 minutes to blend the flavors. Transfer to a warmed platter and serve immediately. Serve 6. TRY IT, IS VERY GOOD.

From December 2012 ICO Newsletter: 

Tiramisu

Tuscan Trifle

Ingredients:

3 egg yolks

3 tablespoons superfine sugar

1-1/3 cups Marsala or Brandy

1/4 cup very strong espresso coffee

8 oz mascarpone cheese

1/2 cup cream

1 egg white

4 oz savoiardi or lady fingers

Directions:

Make a Zabaglione by beating the egg yolks and sugar in the top of a double boiler until ivory colored. Add 1/3 cup liquor and whisk over gently simmering water until the mixture begins to thicken. Let cool. Stir the coffee into the mascarpone. Whip the cream to soft peaks. Beat the egg white until stiff. Fold the egg white into the zabaglione. Dip the lady fingers into the remaining liquor and arrange in a single layer in the bottom of a 9 inch bowl. Cover them with half the mascarpone, then half the zabaglione and half the cream; repeat the layers finishing with the cream. Refrigerate for several hours before serving. Serve 6

From November 2012 ICO Newsletter: 

Braciole col Cavolo

Braised Pork with Cabbage

Ingredients:

6 slices lean pork

2 lb cabbage

2 tablespoon extra virgin oil

2 garlic cloves

1/4 cup dry white wine

Salt and pepper to taste

Directions:

With a meat mallet, gently flatten the pork slices to about 1/2 in thick. Remove and discard the hard stalks from the cabbage and slice the leaves thinly. In a large skillet over moderate heat, warm the olive oil. Add the pork and garlic and cook until the pork is slightly browned on both sides. Pour the wine over the meat and add the cabbage. Lower the heat, cover the skillet and cook for another 30 minutes adding a little water if necessary to keep the meat moist. Season to taste with salt and pepper. Transfer to a platter and serve immediately. Serves 6.

From October 2012 ICO Newsletter: 

Scaloppini di Pollo all’Origano

Chicken Scaloppini with Oregano

Ingredients:

6 boneless skinless chicken breast halves

3 tablespoons all purpose flour

1 tablespoon unsalted butter

2 tablespoons extra virgin olive oil

1 tablespoon dried Oregano

Salt and pepper

¼ cup dry white wine

Directions:

Gently flatten the chicken breasts with a meat pounder until about1/4 in thick. Dust With the flour, coating evenly and tapping off any excess. In a large frying pan over medium heat, melt the butter with the oil. Add the chicken breasts and cook, turning onceuntil golden, about 3 minutes on each side. Sprinkle with the oregano, season to taste with salt and pepper and pour the wine. Cook until most of the wine evaporates, about 2 minutes, leaving only little of the cooking juises. Transfer the chicken to a warmed platter and serve at once. Serves 6.

From September 2012 ICO Newsletter: 

Frittata Di Cavolfiore

Cauliflower Frittata

Ingredients:

2 lb Cauliflower

1/4 cup extra virgin olive oil

Salt and pepper

6 anchovy fillets in oil, chopped

6 eggs

2 tablespoons drained capers

Directions:

Bring a large saucepan of salted water to a boil. Remove the tough stalks of the cauliflower. Separate the florets and cook for ten minutes in a skillet or a non stick Pan. Add cauliflower, salt, pepper and anchovies and sauté over medium-high heat for a few minutes. Beat the eggs in a small bowl; add capers and salt and pepper. Pour this mixture over the cauliflower. Cook until the Frittata is golden on the bottom. Invert into a lid, then slide it back of the lid into the pan and cook the other side. Transfer the frittata to a serving plate and serve immediately. Serve 6. Try it. It is very good.

From June 2012 ICO Newsletter:

Roast Beef Al Vino Rosso

Roast Beef in Red Wine 

Ingredients:

2 lb lean beef roast, tied for roasting

2 tablespoons coarse salt

3 yellow onions cut in half

1/3 cup extra virgin Olive oil

½ cup dry red wine

Directions:

Preheat oven to 400 degrees. Rub the beef with salt so that the grains are embedded in the meat. Place in a roasting pan with the onion and oil. Roast for 20 minutes. Pour the wine into the pan and stir into the pan juices. Continue roast for 10 minutes longer for medium rare, or until done to your liking. Remove from the oven and transfer the beef to a cutting board. Let rest for a few minutes, and then cut across the grain into thin slices. Arrange on a warm platter with the onions. Meanwhile, using a large spoon, skim off any fat from the pan juices. Place the roasting pan on the stove top over medium heat and heat for a few minutes, scraping up any browned bits from the pan bottom. Pour the juices into a bowl and serve alongside the roast. Serve 6. Very good. Try it sometime soon.

From May 2012 ICO Newsletter: 

Tortini di Riso

Rice Cakes

Ingredients:

¼ cup raisins

1 Cup Rice

2 cups milk

½ cup sugar

Grated rind of ½ lemon

Pinch of cinnamon

4 oz butter

4 egg yolks

1 egg white

Powdered sugar

Directions:

Soak the raisins in water to cover until needed. Boil the rice in 4 cups boiling water for five minutes; drain. Bring milk and sugar to a boil; add rice, lemon rind and cinnamon. Cook over low heat until rice has absorbed all the milk, stirring constantly. Stir in butter, drained raisins and egg yolks and let cool. Whip the egg white until stiff and fold into rice. Preheat oven to 350degrees. Pour mixture into 6 buttered individual molds and bake for 45 minutes, or until a knife inserted in the center comes out clean. Unmold puddings into individual plates, sprinkle with sifted powder sugar and serve. Very good. Try it.

From April 2012 ICO Newsletter: 

Pasta e Fagioli

Pasta and Beans

Ingredients:

1-1/4 cup white bean

2 bay leaves

2 whole garlic cloves

1 cup fresh sage

5 tablespoons extra virgin olive oil

2 oz rindless bacon chopped

2 medium size carrots chopped

1 celery stalk chopped

1 onion chopped

4 garlic cloves chopped

6 cups chicken broth (stock)

1-1/2 cup tagliatelle chopped

2 fresh rosemary sprigs finely chopped

6 fresh thyme sprigs finely chopped

Salt and pepper

½ cup extra virgin olive oil

Directions:

Soak the beans overnight in cold water to cover generously. Drain. Place in a baking dish or deep casserole and cover with water by about1 in. Preheat oven to 350 degrees. Add the bay leaves, whole garlic cloves, the sage and 1 tablespoon of oil. Cover and bake for 1-1/2 hours. Heat 4 tablespoons oil in a large saucepan over medium –high heat. Add the bacon, carrots, celery, onion and chopped garlic and sauté for several minutes. Pour in the broth, reduce heat to low and simmer for 1 hour. Discard the sage and bay leaves from the beans. Puree half of them and add them with their cooking liquid and the whole beans to the broth mixture. Bring to a boil. Add the tagliatelle and cook until al dente. Sprinkle in the rosemary and thyme and season with salt and pepper. Drizzle in ½ cup of olive oil and serve. Enjoy. Yum Yum very good. Serves 6

From March 2012 ICO Newsletter: 

Calamari Alle Patate e Prezzemolo

Stewed Squid with Potatoes and Parsley

Ingredients:

3 lbs Squid

6 tablespoons extra virgin olive oil

3 cloves garlic

Pinch red pepper flakes

4 cups canned tomatoes chopped with their juice

3 large boiling potatoes peeled and diced

Salt to taste

2 tablespoons chopped parsley

Directions:

To clean squid, pull the tentacles from each body. Discard the entrails, ink sac and cartilage from the body. Cut the tentacles off at the point just above the eyes and discard the head. Rinse the body and tentacles under cold water. In a large saucepan over medium heat, warm the oil. Add the garlic and pepper flakes and cook, stirring, until the garlic begins to take the color, about 3 minutes. Add squid. Cover the pan tightly, first with aluminum foil and then with a lid. Reduce the heat to low and simmer for 30 minutes. Add the tomatoes, potatoes and salt to taste and mix well. Re-cover and continue to simmer until the potatoes are tender and a thick, shiny sauce form, about 40 minutes longer. Add the parsley and stir to mix, being careful not to break up the potatoes. Transfer to a warmed platter and serve. Yummy!!! Try it; it is good. Serves 6

From February 2012 ICO Newsletter:

Gamberetti all‘agro

Marinated shrimp

Ingredients:

4 cups water

Salt

2 lb small shrimp in a shell (Prawns)

Juice of 2 lemons

White pepper

2 tablespoons chopped parsley

¼ cup extra virgin olive oil

Directions:

In a saucepan, bring the water to a boil and add a little salt. Add the shrimp and cover the saucepan immediately. When the water returns to a boil, allow the shrimp to cook for only 2 minutes. Drain the shrimp and cool under running water. Peel the shrimp, being careful not to tear the bodies. Put the peeled shrimp into a bowl, pour the lemon juice over them and season to taste with salt and pepper. Marinate in a cool place for 2 to 6 hours, turning gently from time to time. Drain the shrimp. Arrange them in a serving dish. Sprinkle with parsley, drizzle with the Olive oil and serve. Try it. Very good. Serve 6

From January 2012 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 Soup

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 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 Crostini

Ingredients:

·         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."

Ingredients:

·         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

Potato Croquettes

Ingredients: 

2¼ lb boiling potatoes

½ cup freshly grated Parmesan cheese

3 eggs, separated

A pinch of freshly grated nutmeg

2 tablespoons chopped fresh parsley

Salt and black pepper

1 cup all-purpose flour

1-3/4 cups fine dry bread crumbs

4 cups extra virgin olive oil for frying

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.

Sprinkle your hands with a little of the flour and form the potatoes mixture into ovals about 2” long. Make as many ovals as the mixture will allow.

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.

In a deep skillet, heat the olive oil to 350 degrees. Slip the ovals, a few at the time, into the hot oil and fry until golden, about 5 minutes.

With a slotted spoon remove to absorbent paper towels to drain.

Continue frying the remaining ovals in the same manner.

Serve piping hot. Delicious.

Try some. I dare you to bring them at the meeting.

From September 2007 ICO Newsletter:

ZUCCHINE RIPIENE

STUFFED ZUCCHINI

Ingredients:

4 tablespoons extra virgin olive oil - 1 tablespoon chopped yellow onions - 1-¼ plum tomatoes, peeled and chopped - Salt and Pepper - 6 zucchini - 5 oz ground veal - 1 tablespoon chopped parsley.

Directions:

In a large skillet over low heat, warm 2 tablespoons of the olive oil. Add the onion and fry gently until translucent, about 5 minutes. Add the tomatoes, season to taste with salt and pepper and cook until the sauce has just began to thicken but is still runny, about 30-minutes.

Trim both ends off the zucchini. Using an apple corer, scoop out the centers, leaving a shell about ¼ thick. Finely chop the zucchini centers and place in a bowl. Add the meat and mix well. Season to taste with salt and pepper.

In a skillet over moderate heat, warm the remaining two tablespoons of olive oil. Add the meat-zucchini mixture and cook, stirring for about 5 minutes. Remove from the heat.

Stuff the hollowed zucchini with the meat mixture.

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:

Wild Mushrooms

Ingredients:

2 pounds of oyster mushrooms wild or farmed

1 pound good Italian sausage

2 cloves, garlic minced

2 shallots, minced

1/4 cup, olive oil

1/2 teaspoon, red pepper flakes, optional

1 fifteen ounce can of crushed red tomato

Salt and black pepper

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:

Orecchiette or Penne con cime di rapa

Little ears or Penne pasta with Turnip Greens

Note:  Little Ears Pasta (Orecchiette) or Penne can be bought from the Mediterranean Import store

Ingredients: ½ cup extra virgin olive oil

1 cup fresh breadcrumbs

1 lb Orecchiette or Penne pasta

1 lb turnip greens, cleaned

6 cloves garlic, peeled and chopped

1 dried red chili pepper, minced

6 flat anchovy fillets

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

Bring a large pot of salted water to boil, drop in the pasta and turnip greens and cook until the pasta is al dente.

Meanwhile, in a large, deep skillet sauté` the garlic, chili pepper and anchovies in the remaining olive oil until the garlic has colored lightly.

Drain the pasta and turnip greens, add to the skillet and sauté` for a couple of minutes. Mix well, sprinkle with the breadcrumbs and serve. Serves 6.

Try it! Is very good, you have my word on it.

From March 2007 ICO Newsletter:

Chicken Cacciatore

Preparation time: 20 minutes

Total cooking time: 1 hour

Serves 6

Ingredients:

3 tablespoons olive oil

12 small chicken drumsticks or wings

1 large onion, finely chopped

3 cloves of garlic, crushed

440g (14 oz) can crushed tomatoes

½ cup (90g/3oz) black olives

1 cup (250ml/8 fl oz) tomato puree

½ cup red wine

3 chicken bouillon cubes

1 tablespoon dry basil

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.

Note: This is the same recipe that my wife, Sue, used to make the chicken cacciatore that she brought to the meeting last month and that many of you liked so much and wanted the recipe. This is also the recipe that we will use to make the chicken cacciatore that we will serve at the festival.

From February 2007 ICO Newsletter:

Arista Al Ramerino

Roast Pork Loin with Rosemary

Ingredients:

4 lb Pork Loin, 2 tablespoons chopped fresh rosemary, plus 4 fresh rosemary sprigs, 3 garlic cloves, chopped, salt and ground black pepper, ¼ cup extra virgin olive oil.

Preparation:

Preheat oven to 350F

In a small bowl, mix together the chopped rosemary, garlic, salt and pepper to taste. Using a larding needle or something similar, make a hole in the center of the meat through its entire length. Fill this cavity with the rosemary mixture.

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,

½ lb ground (minced) Pork, A handful of bread crumbs soaked in milk and then squeezed dry, 1 tablespoon dry mustard, 2 tablespoons chopped fresh parsley, 1 clove of garlic chopped, 2 eggs lightly beaten, 2 tablespoons grated parmesan cheese, Salt and pepper to taste, 1 cup all purpose flour, 2 tablespoons unsalted butter, 2 tablespoons extra virgin olive oil, ½ cup dry red Wine.

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.