Recipes from Italy

Spaghetti Aglio Olio

Spaghetti Agli and Olio

Such recipes were important during the times when people couldn’t afford much.
In the south of Italy, specifically in the Campagna region and Naples, people
became creative and made tasty dishes with whatever they had.
So what we have here today, is considered a delicious and healthy dish.

1 lb of spaghetti preferably (voiello pasta) this is Neapolitan pasta
6 or 7 cloves of garlic
Fresh basil, half cup of pure olive oil.
Half cup of bread crumbs seasoned.
Quarter of teaspoon or less of crushed red pepper, salt and black pepper.
Boil pasta in 3 quarts of water cook according to directions
In frying pan, combine olive oil, garlic and fresh basil, brown together.
In a separate frying pan combine olive oil, garlic and bread crumbs.
In a spaghetti bowl, combine the drained spaghetti.

Add the mixture of olive oil, garlic and basil, mix well.
Now add the mixture with the bread crumbs, sprinkle hot pepper along with black pepper
and serve in dishes, add cheese Romano or Pecorino as desired.

I like the twist of the bread crumbs, because many years ago, in Naples, people could
not afford cheese. The bread crumbs made this dish very delicious ! ! !

Ecco tutti a tavola !
Buon appettito.

Concetta Jones (connie.m.jones)

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Chicken Cacciatore

Here is the recipe for Chicken Cacciatore

Ingredients :
1 yellow onion
1 clove of garlic
4 ripe tomatoes on the vine
1/4 of olive oil
1 lb to 2 lbs of chicken breast Best chicken cutlets
10 oz package of mushroom white
2 green peppers.

Preparation:

In a deep pan simmer together chopped garlic, chopped onions till light brown.
Add 2 green cut peppers and continue simmer together for about 8 minutes.
Add the chicken cut into cubes and continue stir for about 10 minutes.
Add washed mushroom and simmer for about 3 minutes.
Add the tomatoes cut into small cubes.
Continue stir all together regularly and simmer under low flame for about half hour to 45 minutes.
If you like the chicken to be brown color be sure to let it brown with medium flame before adding
the tomatoes and mushroom.
Season with fresh basil.
Add salt and pepper if you like to pick up a notch just add some red crushed hot pepper

Chicken Cacciatore came about when :

The men will go in the woods to hunt and will bring home a chicken, mushrooms
and their wife will cook with all fresh natural ingredients.
The hunters and their family will sit around the table and enjoy un “saporito pranzo”
with family and some home made wine!!

Buon appetito a tutti!!!

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Lasagna

Traditional Lasagna

Great traditional Lasagna

Ingredients
62 ounce whole milk ricotta cheese
16 ounce mozzarella whole milk
2 ounces of grated pecorino cheese
4 eggs salt pepper, parsley,. basil leaves
1 box lasagna pasta
In a big mixing bowl mix, the ricotta, the mozzarella grated, the cheese, the eggs, some
parsley chopped fine and couple of leaves of basil.

The Sauce
2 ounces of olive oil, virgin or extra virgin
5 cloves of garlic
4 cans of tutto rosso crushed tomatoes
salt pepper, parsley and basil

Prepare the sauce first
In a 5 quarts pan simmer together the olive oil and the garlic, and parsley
be sure not to burn the garlic only brown, add the crushed tomatoes.
Cook on low heat with no lid for about 45 minutes
add salt, crushed pepper and oregano.

In a 12 inch baking glass pan put about a cup or two of the ready sauce
then lay the cooked lasagna noodle first
the add half of the filling that you have mixed together
then another layer of cooked lasagna noodles
then a cup of sauce on the top of the noodles
then put the remains of the filling on top of the second layer of the noodle
then cover the filling with lasagna noodles and sprinkle grated cheese and grated mozzarella
all over the last top layer then add about 4 cups of sauce or more if desired more sauce
cover with fail and bake for about half hour on 400 degree temperature.
After baking, remove the foil and let it sit for about 45 minutes before cutting or serving it

Be sure to follow the directions on the lasagna box as for the cooking time for the lasagna noodles!!
Ecco una lasagnona saporita!!
Buon appetito

You can make it in advance and just warm it up just before serving.
Yes, it is best when cooked in advance, it gives time to sit and it is much easier to cut and serve it ! !

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Zuppa di pesce

In this “Ricetta” recipe you need a variety of fish. Use shell fish and solids.

1 lbs of squid
1 lbs of shrimp
1 dozen of baby clams
1 dozen mussels
1 lbs of either swordfish, catfish or fish of your liking
1 cup of extra virgin olive oil
3 clove of garlic
2 lbs of peeled plum tomatoes
4 sprigs of parsley
Salt, pepper and some crushed red pepper

It is very important to clean the clams and mussels well.
Scrub them very well and soak in cold water for about 30 minutes so that they can spit the sand out!!

 Preparations

In a pan put the extra virgin olive oil, you can put more if you like to about one
and half cup finely chopped parsley, and the garlic together simmer for about 2 to 3
minutes, do not burn.
Add the chopped squid or calamari simmer for a couple minutes.
Add the solid fish of your choice, cut in pieces, simmer together for about 3 to 4 minutes.
Add the tomatoes, chopped along with the juice. Stir well and cook for about 15 minutes.
Add the shrimps and cook for additional 10 minutes.
Add black pepper, crushed pepper, omit if you don’t want to be a little hot.

In a separate pan, sauté’ clove of garlic with chopped parsley, same as with the sugo (sauce) above. In half cup of extra virgin olive oil, just lightly browning, then add the clams, shake the pan while hot then add the mussels and shake the pan while hot again allowing the claims and the mussels to open, simmer for about 10 minutes.
Meanwhile in a pasta pot take about 5 quarts of boiling water and cook 1 and half pound of either spaghetti or vermicelli al dente, follow directions on the box.
Combine the ready cooked clams and the ready mussels, to the ready sugo with the fish, simmer for 2 min. Pour half over the al dente pasta, sprinkle parsley over and serve!!
This is sufficient for 6 people or 8 depending on the portion.
Keep some in a separate bowl so that if you desire more, you can add on each individual dish.

ecco .. un saporito pranzo!!
buon appetito a tutti!!
ciao for now!!
Concetta Matteo

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Tomatoes and Onion Salad

4 tomatoes prefer red, sweet on the vine
Small red onion

2 clove of garlic
3 twigs of parsley
4 leaves of basil fresh.
1 cucumber preferably without seed
Oregano, salt and black pepper.
Slice the onions and rinse well with water.

In a salad bowl, mix tomatoes, cut red onion
Cucumber sliced and a half cup of extra virgin olive oil.
Add a 1/4 spoon of salt and toss together.
Add chopped parsley and chopped basil.
Toss the mix together
sprinkle over some oregano and black pepper!

Ecco! Delicious salad!

Serves 4 to 6 people
Perfect as side vegetable dish with fish, chicken, veal and beef.

buon appetito !!

Concetta

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Zuppa di Vongole

3 dozens of baby clams.
1/2 cup of extra virgin olive oil.
4 cloves of garlic chopped.
1 lb of ripe tomatoes peeled and chopped.
Five twigs of parsley 5 leaves of fresh basil, ground pepper, oregano, salt.
1 lbs of spaghetti or linguine .
Wash baby clams and scrub them.. let sit in ice cold water for about 20 minutes
the cold water will allow the clams to spit out the sand.

In a large pan pour the extra virgin olive oil
saute” the garlic chopped with the parsley also chopped
for about 3 minutes on very low heat till brown then add the chopped tomatoes.
Add ground pepper , oregano, salt  chopped basil
cook for about 20 minutes on medium heat.
Add the clean clams and cover the pan and cook for 15 minutes or till the clams are
ready. Clams  are ready when the shells have opened.
Pour over spaghetti.
Serve immediately!

Buon appetito!
Si mangia tre colori
Concetta

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Here is the recipe for a simple antipasto, loved world wide !

 

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Antipasto Caprese

Ingredients
2 mozzarella, fresh about a lbs each.
4 fresh tomatoes round and preferably on the vine they are sweeter.
4 sprigs of basil and 4 of parsley
3 clove of garlic and 1/2 cup extra virgin olive oil, oregano and black pepper as desired.

Preparation
In a mini chopper put garlic basil and parsley and extra virgin olive oil
chop all the ingredients creating a pesto sauce.

On a big cutting board slice mozzarella ,use salted mozzarella more flavor
slice tomatoes and season them with salt and black pepper and oregano.

In a oblong dish, line up the mozzarella, then the tomatoes
pour  the pesto sauce over the mozzarella.

The extra pesto sauce  can be used on the side  for those that like to dip bread in it..
or you can simply cook some pappardelle and serve as pasta dish!
ECCO ! ! !

Impressive antipasto, it takes 15 minutes to make!!
The  greatness of this is , you can prepare the pesto  the night before.

You can add other ingredients  to your palate!
Serve  With Sliced Italian bread or Bruschetta Bread.

Serves  14 to 16

You can serve for lunch or appetizer, to make more interesting you can pair it with prosciutto di parma and make
great prosciutto and mozzarella sandwich!!

BUON APPETITO ! !

Concetta

Concetta

 

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Stuffed Artichokes

Artichoke

This recipe serves 6.

Ingredients

6 young artichokes
1/4 grated Romano cheese
5 to 6 twigs of parsley finely chopped
1 cup of flavored bread crumbs
1/4 cup olive oil
2 to 3 clove of garlic
1 to 2 eggs
Sea salt, pepper

Preparations for ARTICHOKES
Wash artichokes well under running water or soak in a large pot while running water over them
Discard the outer leaves. Cut the stalk at the bottom and trim the pointy chokes with scissors
and spread apart the leaves

In a frying pan simmer olive oil with finely chopped garlic.
Add bread crumbs, and simmer together.
Remove from heat..
Separate bowel mix the eggs with finely chopped parsley then add the grated cheese.
Add salt and pepper and add the mixture of bread crumbs, mix together
and stuff the artichokes between the leaves, by pressing deep done.

Cooking

Arrange the artichokes in a large wide baking dish or either in a large pot on  a burner
add 1/4 cup of water and bake them covered for about 30 minutes 375F,then uncover and cook for additional 20 minutes to make them brown.
Sprinkle extra virgin olive oil  before serving

Total cooking time 30 minutes to 45 minutes, you can bake or cook them in a deep pot with cover over burner
Buon Appetito  ! !

 

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A Side dish – Kale with sweet potatoes and onion.

Serves 6

kale and sweet potatoes

 

Kale and sweet potatoes and onion is an excellent side dish
healthy, colorful and full of vitamin A and C

Ingredients
One package of 10 oz. kale, prewashed
2 sweet potatoes
1 small yellow onion
salt, black pepper
1/4 cup of olive oil

Preparations
Peel the sweet potatoes and cut into round pieces
Peel onion and cut in small pieces

In a 5 quarts pot or larger, simmer olive oil and onion,
then add the sliced sweet potatoes and simmer together for 2 to 3 minutes.
Finally add the kale and mix together with sweet potatoes and onion, sprinkle salt and pepper,
simmer for 10 to 15 minutes at  low heat with cover, to allow natural juices to came out
Keep stirring regularly.
Add more olive oil if desired
Serve with meat of your choice great dishes for vegetarian as well.

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Spaghetti Puttanesca 

Serves 4 people.

 

Sput

 

Ingredients

1 lb. Of Spaghetti

6 table-spoons of extra-virgin olive oil

2 gloves of garlic

2 anchovies

1/2 tea-spoon crushed red pepper

1/2 cup of black olives. Pitted

2 tablespoons of capers

1 jar marinara sauce

Sea salt to taste

1 table-spoon parsley.  chopped

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Preparations

Bring a Large pot of water to a boil.

Saute’ garlic in olive oil with anchovies and red pepper.  Just before garlic turns yellow add olives and capers. Saute’ 2 minutes.  Stir in the marinara sauce and 1/2 jar of water.  Bring to a simmer and add salt to taste. Meanwhile cook spaghetti al dente. Drain and toss with sauce.  Sprinkle with parsley before serving.

Pairs well with a good Montepulciano

D’Abbruzzo. BuonAppetito

Daniele Matteo

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Spaghetti Sicilian Style

 

Spaghetti Sicilian Style

 

Ingredients

Tomatoes and Basel Sauce, Ricotta cheese and Walnuts.

1- lb. Spaghetti

1- Tablespoon extra-virgin olive oil

1- Onion, diced

4- Tablespoons Walnuts, chopped

1- Jar tomatoes and basil sauce

1- Cup Ricotta cheese

Salt/ pepper to taste

4- Chopped Basel leaves

Preparations

1- Bring a large pot of water to a boil

2-Meanwhile, in a large skillet,  saute’

Onion in olive oil for 4 minutes

3- Add Walnuts and saute’ for 1 minute

4-Add tomatoes and basil sauce and 1/2 jar of water.  Bring to a simmer.

5- Add ricotta cheese and stir to combine

6- Season with salt and pepper

7- Cook spaghetti Al dente.

8- Drain and toss with sauce and fresh basil.

Buon Appetito !

Daniele Matteo

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Pasta salad penne tri-colori

Ingredients:

1 box (12 oz.) Penne tri-colori

4 tablespoons extra-virgin olive oil

1 chopped clove garlic

1 chopped tablespoon thyme

2 pints cherry tomatoes, halved

1 tablespoon cut chives

1 cup fresh mozzarella, diced

1 tablespoon lemon juice

Salt/pepper to taste

1/2 cup Parmigiano Reggiano cheese, shredded

Preparation- 20 minutes

Serves 4 people

Preparation:

1. Bring a Large pot of water to a boil

2. Cook pasta Al-dente. Drain well and toss with one tablespoon of olive oil

3. Let pasta cool down

4. In a Large skillet saute’ garlic and thyme in two tablespoons of olive oil, allowing garlic to brown and set aside

5. In a small bowl, combine the remaining  Olive oil, chives, cherry tomatoes, mozzarella,  lemon juice,

cooked garlic and thyme.

Season with salt and pepper.

6. Toss pasta with marinated tomatoes and mozzarella cheese.  Top with Parmigiano Reggiano cheese.

Let the flavors blend in for 20 minutes before serving pasta salad.

Buon Appetito!

Daniele Matteo

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Fettuccine marinara, pesto and pine nuts

Ingredients:
 1 lb. Fettuccine
1 jar marinara sauce
6 tablespoons extra virgin olive oil
1 clove garlic
6 basil leaves
2 tablespoons pine nuts
1/2 cup Parmigiano Reggiano cheese
Salt/pepper to taste
Preparation:
 1 bring a Large pot of water to a boil
2  Meanwhile in a Large skillet,  bring marinara sauce and 1/2 jar of water to a simmer
3 in the blender combine garlic,  basil, cheese,  pine nuts,  Salt and pepper;  blend for 15 seconds to make pesto
4 slowly pour the olive oil while blending until it becomes Pesto
5 cook pasta al-dente, drain and toss with sauce
6 remove from heat and add Pesto,  stir and serve.
Buon Appetito!
-Daniele Matteo

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Linguine with Asparagus, Tomatoes and Romano Cheese

 Ingredients:

1 lb. Linguine
4 tablespoons of extra-virgin olive oil
1 bunch of Asparagus,  cut in slices on a bias
1 pint cherry tomatoes, cut in half
 Salt and pepper to taste
1/2 cup Pecorino Romano Cheese grated
Preparation:
1 Bring a large pot of water to a boil
2 in a Large skillet,  heat Olive oil
3 add asparagus and tomatoes. Season with salt and pepper. Simmer for 3 min.
4 cook pasta al-dente. Drain and toss with sauce
5 top with Romano Cheese grated and serve!  BuonAppetito!
Daniele Matteo – Food and Wine Editor.
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Ziti Puttanesca

Ingredients:
 1 lb. Ziti rigati
1 tablespoon olive oil
2 gloves garlic, finely chopped
1 can crushed tomatoes, (29 oz.)
1 cup coarsely chopped pitted ripe olives
2 tablespoons of capers
1 tablespoon chopped fresh basil
1 teaspoon crushed dried red pepper
1/2 teaspoon salt
1/2 cup grated Parmesan cheese
Preparation:
 1. Cook pasta Al dente
2. Meanwhile in a Large skillet over medium heat, heat oil
3. Cook garlic until golden.  Do not burn.
4. Add tomatoes,  olives,  capers,  basil, red pepper and salt
5. Heat to boiling.  Reduce heat.  Simmer uncovered,  10 minutes,  stirring occasionally
6. Toss hot pasta,  sauce and 1/4 cup Parmigiano cheese;  sprinkle with remaining cheese.
BuonAppetito! – Daniele Matteo
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 Penne Vodka Sauce

Penne

Ingredients:
 1 lb. Penne pasta
28 oz. Can crushed tomatoes
4 tbsp.  Extra virgin olive oil
2 tbsp.  Chopped garlic
6 twigs fresh chopped Italian parsley
1 tbsp.  Crushed bay leaves
1/4 prosciutto
1/4 cup of Vodka
1 cup heavy cream
1/2 cup gated parmesan cheese
1 medium onion
Preparation:
 Saute finely chopped onion in olive oil
Add chopped prosciutto and simmer for 3 minutes
Add chopped garlic and chopped parsley and simmer for one minute
Add Vodka and simmer for 2 minutes stirring all ingredients together
Add crushed tomatoes and simmer together
Add salt and pepper to taste
Add chopped bay leaves
Add heavy cream 2 minutes before serving
Meanwhile,  in a medium pot cook pasta Aldente
Drain and place in a large bowl.  Pour over it some sauce and Parmesan cheese. Toss and serve individually
in plates,  and pour about 3 or 4 tbsp.  Of sauce and one tbsp.  Of cheese on top.  Enjoy with Italian bread and wine
Please remember not to burn the onions
But simmer so they are absorbed in the oil and stay soft
Also cut prosciutto in small pieces and don’t overcook
Use good quality prosciutto and premium vodka.
BuonAppetito!
Concetta Matteo
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 Fettuccine with Tomatoes and Arugula

Fettuccine with Tomatoes and Arugula
 Ingredients
1- Box of Fettuccine
4- Tablespoons extra virgin olive oil
2- Cloves garlic,  minced
2- Pints cherry tomatoes,  halved
    Salt and black pepper to taste
2- Cups Arugula
1/2 – Cup pecorino Romano cheese,  shredded
Preparation
1- Bring a large pot of water to a boil.
2- In a large skillet, heat olive oil, add garlic and saute’ for 1 minute
3- Add tomatoes and season with salt and pepper.  Saute’ for 2 minutes.
4- Cook pasta al-dente. Drain saving 1/2 cup of cooking water.
5- Toss pasta with sauce and cooking water.
6- Stir in arugula and top with Romano cheese.
BuonAppetito! – Daniele Matteo
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Ragu' Bolognese1

Ragu’ Bolognese with pasta.

Ingredients:
    1- lb. Of lean red meat (beef)
   3- twigs of celery
   7- baby carrots
   1/2 onion
   1/2 cup extra virgin olive oil
   1/2 cup red wine
   Salt, pepper,  oregano and parsley
   1- can of Crushed tomatoes
Preparation:
 1- In a medium pot add olive oil,  beef
    and stir frequently until it is brown
   and fat is absorbed
2- Add soffritto composed of carrots,
   Onion and celery that you have
   Chopped finely in a mini-chopper
3- Mix together with ground beef and
   Cook for 5-10 min. Making sure all
   The ingredients are mixed together
4- Pour the wine and make sure it’s
   All mixed together and let it cook
   For another 3-5 min.
5- Finally, add the crushed tomatoes
   And the rest of the spices: salt,
   pepper,  oregano and let it cook for
   Another 15-20 min. Without the lid
   on pot.
6- This should be enough for cooking
   1- lb. To 1and 1/2 lbs. Of pasta.
I Recommend Penne Rigate
Cook pasta according to specifications,
Preferably al-dente!
BuonAppetito!
Concetta M.
ConCookConRaguSc

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BZ2

Baked Ziti

Ingredients:
 2 – lbs. Of ziti ( 2 boxes of 1- lb. each).
1- small container of ricotta cheese
    – whole milk.
1 – lb. Of whole milk mozzarella, grated parmigiano cheese – or any other grated cheese.
2 – Eggs.
Preparation:
 1- Boil in a pot 5 quartz of water
2- Add salt. Add pasta and cook al-dente.
    Meanwhile, in a bowl grate the mozzarella
3 – Drain the ziti and place them in a big
     Bowl
4- Add the ricotta cheese,  eggs and mozzarella,  pepper and grated cheese
    And mix together
5- In a baking dish: pour some tomato sauce, enough to cover the bottom.
Then add pasta with all the mixture.
6- Sprinkle grated cheese and some grated mozzarella
7- Cover dish with aluminum foil and bake for 35 min. In oven at 375 degrees.
8- Uncover and let it cool for 3 min.
    Serve while hot!
BuonAppetito!
Concetta Matteo

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Penne VodkaSauce

 

Penne Vodka Sauce

This is a favorite dish for every occasion. Recently, I prepared the “Penne Vodka Sauce” for a gala event.

“25 Years Anniversary” and  65 guests.
I would like to share the recipe here.

 

Ingredients:
6 packages of  Citterio Pancetta cut in pieces and ready to use 4oz each or two pounds of Pancetta.
4 cans of crushed tomatoes (28 ounces) each.
2 cans of tomato paste.
6 boxes of Penne Rigata.
1 cup extra virgin olive oil.
I large onions chopped fine.
10 to 15 clove of garlic fine chopped.
15 twigs of Italian parsley.
One quart of heavy cream.
3 cups of vodka.
12 ounces of parmiggiano grated cheese.
Salt pepper oregano 5 leave of bay leaves crushed.
4 half disposable aluminum pan with lid.

 

Preparation:
In a 10 quarts pot, sauté olive oil, add onion then add garlic. Simmer till brown, not burned.
Add the pancetta and simmer by stirring regularly and till brown then add crushed tomatoes .
Stir all together, add about 1 to 2 tablespoon of salt.
In a separate pan simmer olive oil with some garlic and add the tomatoes paste, creating a smooth sauce then add to the pot with the crushed tomatoes and stir well.
Add the vodka and stir together slowly. Cook for about 15 minutes and add the heavy cream then stir together. Let it simmer for 5 minutes and vodka sauce is ready !
Boil the penne al dente about 2 minutes less than the required cook time.
Drain and mix in the aluminum pan by spooning over the pasta the vodka sauce and the parmigiano cheese. Cover the pan and voila ! it’s all ready.

This can be prepared an hour before serving, just warm it up in the oven low temperature or above steam with hot water.
Buon appetito a tutti !

 

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Fettuccine Kale Arugula

Fettuccine Rigate with Leeks, Tomatoes and Arugula
Ingredients. 
 1 box Fettuccine Rigate ( 1 lb. )
4 tablespoons  extra virgin olive oil
1 leek diced
2 cloves garlic  minced
2 pints cherry tomatoes,  halved
   Salt & pepper to taste
2 cups Arugula
1/2 pecorino Romano cheese,  shredded
Preparation :
 1- Bring a large pot of water to a boil.
2- In a large skillet,  heat olive oil and saute’ leeks for 3-4 min. Then  add garlic and saute an additional minute.
3- Add tomatoes and  season with salt and pepper.  Saute’ for 2 min.
4- Cook pasta aldente. Drain and reserve 1/2 cup of cooking water.
5- Toss pasta with sauce and cooking water.
6- Stir in Arugula and top with Romano cheese.  Serves 4.
Buon Appetito!
(C). Daniele Matteo,  Food Editor.
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Perciatelli Bolognese

Perciatelli Bolognese.

Ingredients 

 1 lb. (450 gr. ), ground beef
1/2 lb. (200 gr.), ground pork
1 medium onion, chopped
1 medium carrot,  chopped
1 cup thinly sliced celery
1 clove garlic,  minced
1 can (14 oz.) Whole tomatoes in juice
1 can  (14) beef broth
1 can (6 oz.) Tomato paste
Salt and pepper to taste
1/3 cup heavy cream
1 lb. (450gr.) Perciatelli, uncooked
 Preparation 
 1- in a 5-quart saucepan , brown beef and pork  and remove.
2- cook vegetables in drippings until tender.
3- add tomatoes,  broth, tomato paste, seasonings and  meat; bring to a boil.
4- reduce heat,  simmer uncovered for 30 min. Stirring often.
5- meanwhile cook pasta  aldente.
6- add cream to sauce and heat. Do not boil.
7- pour sauce over hot pasta and toss.
Serves 8 people.
It pair well with a nice Chianti Classico.
BuonAppetito!
(C)- Daniele Matteo,  Food Editor.
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Sugo Carne

Sausages and peppers (Chicken sausage).

 Ingredients
2 lbs of fresh made chicken sausages ( you will find at the butcher of your favorite grocery store
3 red peppers
2 green peppers
8 to 10 italian frying peppers
3 yellow onions
2 clove of garlic
1/3 cup of extra virgin olive oil
Salt, black pepper
Preparation
In a deep pan pour tablespoon of extra virgin olive oil and garlic and cook till lightly brown.
Add the sausages and lower the heat and add onions cut.
Let it simmer together for about  20 minutes to 30 minutes turn sausages regularly.
In a Separate frying pan pour one 1/4 of extra virgin olive oil and fry the red peppers and the
green peppers cut in length pieces, fry on medium heat for  5 to 8 minutes depending on your taste.
In a separate frying pan pour the remaining extra virgin olive oil and fry the Italian frying
peppers for 5 minutes, always on medium heat, I like to fry these peppers separate
because the time to cook are different,the Italian peppers cook faster
Add Sea salt to the peppers as you desire and same with black pepper .Once sausage are brown and ready remove them from pot and cut them in 1/2 inches size
Return the sausages back in the pot add all the peppers and mix well .Now this delicious dish is ready. Garnish with oregano and basil  as you prefer
Serve with fresh baked Italian bread or ciabattaYou can serve this an hot heroes or you can serve as meal with a fresh tomatoes
Cucumbers and red onions salads.
Buon appetito
Concettina

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Pasta with Eggplant and Olives

Pasta with Eggplant and Olives.

Ingredients. 

 1 lb (450 gr.) Mezzi  Rigatoni
1 Medium eggplant,  cubed
1 tablespoon flour
2 cups oil, for frying
1 tablespoon extra virgin olive oil
2. Garlic cloves,  chopped
3 Roma tomatoes,  chopped
1/3 cup Kalamata olives, halved
       Salt and black pepper to taste
4 Basil leaves,  torn
1/2 Cup  pecorino Romano cheese, shredded
Preparation. 
 1- Cut eggplant in 1/2 inch cubes, dredge with flour and fry in  temp. 350 F. Oil until golden,  about  2 min. Drain and set aside.
2- Meanwhile  bring a large pot of water to a boil.
3- In a large skillet,  heat olive oil and saute’ garlic until light yellow in color.
4- Add tomatoes and saute’ for 3 min.
    Stir in olives and eggplant. Season
    With salt and pepper.
5- Cook pasta  al dente. Drain and toss
    With the sauce.
6- Stir in basil and Romano cheese before serving.
It serves 4.
 It pair well with a Taurasi from Campania.
BuonAppetito!
(C)- Daniele Matteo, Food Editor.
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Pasta with Butternut squash, Leeks and wild mushrooms.

Ingredients. 

 1 1 lb. (450 gr. ) Campanelle
4 Tablespoons extra virgin olive oil
2 Leeks,  cut into rings
12 oz. Wild mushrooms,  sliced
1 Small Butternut squash,  diced
   Salt and pepper to taste.
1/2 Cup Parmigiano Reggiano cheese,  shredded
1 Tablespoon parsley,  chopped.
Preparation.
 1- Bring a large pot of water to a boil.
2- Meanwhile,  in a large skillet,  heat olive oil and saute’ leeks for 3 min.
3- Add squash and cook thoroughly for about 5 min.  Then add mushrooms and  brown well.
4-Season with salt and pepper,  Then add 1 Cup of water.
5- Cook pasta one minute less than package directions;  drain and toss in with the sauce.
6- Stir in Parmigiano and top with parsley  before serving.
It serves 4.  It pairs well with a Nero D’Avola from Sicily.  BuonAppetito!
(C)- Daniele Matteo,  Food Editor.
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Penne with Snow Peas and Ricotta Salata.
Ingredients. 
 1 lb. (450 gr.), Penne
4 Tablespoons extra virgin olive oil,  divided
1 Medium yellow onion,  diced
1 Clove garlic, chopped
1 lb. ( 450 gr.), snow peas, halved
1  Pt. Grape tomatoes,  halved
    Salt and pepper to taste
4 Basil leaves, torn
1/3 Cup Ricotta Salata cheese,  shredded
Preparation.
 1- Bring a large pot of water to a boil.
2- In a large skillet,  heat 2 tablespoons of olive oil and saute’ onion for  4 min.
3- Add garlic and saute’ for an additional minute.  Then add Snow Peas and saute ‘ an additional 3 minutes.
4- Add tomatoes,  season with salt and pepper and cook for additional 3 minutes.
5- Cook pasta al dente. Drain and toss with sauce.
6- Stir in basil and remaining oil; top with Romano cheese and serve.
It serves 4.  It pairs well with a Taurasi from Campania.  Buon Appetito!
(C)- Daniele Matteo,  Food Editor.
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Spaghetti Tuscan Style.
Ingredients. 
 1 lb. (450 gr. ) Spaghetti
2 tablespoons extra virgin olive oil
2 Carrots, finely chopped
1 Onion,  finely chopped
1 Stalk celery , finely chopped
3 oz. Pancetta, finely chopped
1/2 lb. Ground beef
1/2 lb. Ground pork
1 Jar (24 oz.),  Marinara sauce.
   Salt and pepper to taste.
1/2 Cup Pecorino Romano cheese,  shredded.
Preparation. 
 1- Bring a large pot of water to a boil.
2- Meanwhile,  in a large skillet,  saute’ veggies and pancetta in Olive oil for 8 min.
3- Add meat and saute’ for  8 min. Until meat is  thoroughly cooked.
4- Add jar of Marinara sauce and one jar of water. Bring to a simmer,  season with salt and pepper and cook for 10 min.  Or until liquid is reduced.
5- Cook pasta al dente. Drain and toss with sauce.
6- Stir in Romano cheese and serve.
It serves 4. It pairs well with a  Chianti Classico. Buon Appetito!
(C)- Daniele Matteo,  Food Editor.
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Seafood Fra Diavolo.

Ingredients.
1 tablespoon Olive oil
1/2 Cup each : chopped onion and green pepper
1 tablespoon finely chopped garlic
1-3/4 Cups whole tomatoes  (14 oz.), chopped and undrained
1 Cup ( 8 oz.) Tomato sauce
1/4 Cup dried white wine
1 Teaspoon dried  basil leaves
1/4 to 3/4 teaspoon crushed red pepper dried
1/2 teaspoon of salt
1/2 package  pasta (8 oz.) , 200 gr., uncooked
3/4 lb. 350 gr., medium fresh  shrimp,  peeled and deveined. ( you  can substitute with bay scallops or crabmeat).
Preparation.
In a large skillet over medium heat,  heat oil; green pepper and garlic.
Cook for 3 min. Stirring occasionally.
Add tomatoes with juice,  Tomato with sauce,  wine,  basil, red pepper and salt.
Bring to a boil, then reduce heat. Simmer for 20 min., stirring occasionally.
Next, in 3 qt. Of boiling water  cook pasta aldente.
Add shrimp, to sauce cook for 3 min., until shrimp turns pink.
Spoon sauce over hot pasta.
Makes 6 servings.  It pairs well with a nice  Pinot Grigio from the Venezie.
Buon Appetito!
(C)- Daniele Matteo,  Food Editor.
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 Sugo con carne.

 

Spaghetti with Meatballs

 

This recipe is for 4 people.

Ingredients. 

1lb to 1 to 1/4 lb lean ground beef
1lb lean pork – prefer with bone in like lean country ribs
1/2 cup of extra virgin olive oil
1/2 to full tablespoons of sea salt
1!2 tablespoon of black pepper
1/2 tablespoons of oregano
25 to 30 leaves of basil
3 twigs of fresh parsley
1/2 clove of garlic
2  cans ( 28 ounces each) of crushed tomatoes of your favorite brand
1 cup bread crumbs
1/3 Pecorino romano or parmigiano grated
2 eggs to give a little kick you can add a pinch of red crushed pepper
And if you like you can add bay leaves.
1lb of spaghetti or pappardelle.

Preparation.

In 5 quarts pot, simmer the chopped garlic together with finely chopped basil and parsley
Till light brown then add the pork cut into chunks and trimmed of the fat
Add salt stir meat and oil together then add black pepper and simmer 8 to 10 minutes.
Add the crushed tomatoes and stir together add oregano and a pinch of crushed red pepper
To just give little kick if so desired you can add one or two leaves of bay leaves then slowly cook for                     about another 10 minutes then add meat balls and cook slowly for 45 minutes to an hour.

Boil water in a 5 quarts pot.
Pour the spaghetti add salt and cook according to the instructions.
Drain and pour spaghetti in a pasta bowl pour about a cup of sauce over and mix spaghetti well.
Serve spaghetti in individual pasta dishes sprinkle cheese and pour generous amount of sauce.
Add meat ball and Ecco un “piatto saporito” .
Buon appetito!

Preparation for the meat balls
1 lb of lean ground meat you can ask the butcher to ground for you your favor type of meat.
1 cup of italian flavored breadcrumbs
1/4 to 1/3 pecorino romano grated cheese
2 eggs
1/4 black pepper 1/4 sea salt 1/4 oregano1/4 parsley dry 1 table spoon of olive oil.
In a bowel mix all above ingredients and make meatballs
This is enough for 10 to 12 meatballs depends on the size of your hand!
Brown the meatballs under the broil for 4 minutes on each side basically you don’t want to burn them !

You can use a cookie sheet to put under the broiler then add to sauce and cook for a minimum of 45 minutes
It will take 1 hour and half to prepare this meal. It is so worth, satisfying, delicious and everybody loves spaghetti with meat!
Serve with Italian bread and a crispy Italian salad


Buon appetito a tutti.                                                                                                                                                                                         Concettina

 

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Pasta with Artichokes and Olives

Ingredients.
1 lb. (450 gr. ) Gemelli
4 Tablespoons extra virgin olive oil
1 yellow onion, diced
12 baby artichokes,  cut into 6ths
1 Cup Kalamata olives,  cut into rounds
1 Cup  sundries tomatoes,  drained well and  cut julienne style
1/2 Cup Pecorino Romano cheese,  grated
2 tablespoons parsley,  chopped
2 tablespoons pine nuts, toasted
Preparation.
1- Bring a large pot of water to a boil.
2- Meanwhile,  in a large skillet,  heat olive oil and saute’ onions for  3 min.
3- Add artichokes and saute’  for 3 min.
    Then add the olives  and sun-dried tomatoes  and saute’ for one additional minute.
4- Cook pasta  al dente. Drain reserving 1/2 cup of the cooking water.
5- toss pasta with sauce,  adding water as needed.
6- Add Romano cheese,  parsley and pine nuts;  toss and serve.
It serves 4.  It pairs well with  Aglianico del Vulture from Basilicata.
Buon Appetito!
(C)- Daniele Matteo, Food Editor.
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Concetta and Daniel
 Concetta and Daniele Matteo.
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 Fusilli Pesto Caprese

Fusilli Pesto Caprese

Ingredients
1 lbs of pasta rigatoni, fusilli, farfalle, your choice of shape
1 lbs whole fresh mozzarella salted
8 oz of cherry tomatoes
1/2 cup to 3/4 cup pesto sauce
7 leaves of basil
2 to 3 ounces of parmiggiano grated cheese
1/4 teaspoon of black pepper
Salt and Italian spice as your liking

Preparation.

Boil the pasta al dente pour a table spoon of salt to the water
Pour in a big pasta bowel
Pour the pesto while warm and toss together
Then add the salt and pepper and Italian spices
Cut the basil and add to it and mix
Cut mozzarella and mix separate with some pesto sauce then
Add to the pasta
Then add the cherry tomatoes

You can serve room temperature or if you prefer cold, keep in the refrigerator for half hour
Perfect summer dish!
Buon appetito!

Concetta Matteo

 

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Pesto Sauce

 

Pesto Sauce

Ingredients
30 big leaves of fresh basil
1/4 cup of extra virgin olive oil
5 pieces of walnuts
1 table spoon of parmeggiano  grated cheese
1/4 teaspoon of black pepper
1/4 teaspoon of oregano finely grated
2 clove of garlic
1/4 teaspoon of sea salt

Preparation
In handy chopper or food processor
Place the basil leaves , garlic, extra virgin olive oil,walnuts and mix
Then add oregano , black pepper, salt, cheese and mix for about one minute
Makes  1/3 to 1/2 cup of pesto sauce
This is recipe for 4.
Use with your favor pasta
Great dish for summer

Buon appetito!

Concetta Matteo

 

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Bronzino Marinara

 

Bronzino Marinara

Ingredients

1 lbs of Bronzino ( it is the European seabass) also know as Spigola
Cleaned and whole
1/4 cup of extra virgin olive oil
2 cloves of garlic
6 to 10 twigs of fresh basil
2 tomatoes fresh sweet one on the vines
Salt, pepper, Italian seasoning.

Preparations
In a skillet fry the extra virgin olive oil and the garlic cut in half
Add the whole Bronzino fish with the head and brown.
Add the two tomatoes chopped, cook slowly for about 5 minutes
Add the fresh basil chopped finely with knife and continue cook
Add salt , add black pepper and Italian seasoning
Cook for about 2 to 3 minutes very low heat and with cover

Ready to be served
Serves 2 to 4

Delicious fish!
Buon appetito

Concetta Matteo

 

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Eggplant Rolletini       Eggplant Rollatini

 

Eggplants Rollettini

Ingredients

1 medium size eggplant big enough to get 10 pieces cut lengthwise
1 cup seasoned Italian bread crumbs , you can add spices to the bread crumbs
Like fresh basil, fresh parsley and fresh grated parmigiano cheese
16 oz whole milk ricotta cheese
3 eggs
6 to 8 ounces whole mozzarella cheese grated
3/4 cup extra virgin olive oil
20 ounces of tomatoes sauce ,prepared separate
Salt and black pepper

Preparation
First cut the eggplant in length wise with a long knife
Sprinkle salt and black pepper on each piece
Then line the pieces in a colander with wholes put on top a paper plate
Then place a plastic jug of one gallons full of water on top creating a pressing effect
This will allow eggplant to eliminate water and makes them softer and will not
Absorb much oil when you frying them
Let them stay with this pressing stage for about 45 minutes to one hour

In a mixing bowel mix two eggs
In another bowel pour the one cup of seasoned Italian bread crumbs and add
Additional spices at your taste
In a large frying pan pour 3/4 cup of extra virgin olive oil and heat it at medium heat

Now remove the weight from the eggplants and one piece at time
Dip into the egg already beaten, then dip into the prepared bread crumbs
And fry the cut pieces of eggplant into the hot extra virgin olive oil
Cook less than a minutes on each side and put them on a plate with paper towel
To absorb the oil, after you fried all the 10 pieces

Prepare the Filling

In a mixing bowel mix the ricotta cheese , one egg , 4 ounces of mozzarella shredded
Salt, black pepper at your taste
3 to 4 twigs of fresh basil chopped and 2 to 3 twigs of fresh parsley chopped with knife

Now is time to put all the prepared ingredients together
Take each eggplant pieces and laid flat and put 1 to 2 full tablespoon of the ricotta mixed
Roller up and place in the baking dish
To prepare baking dish put about 1/2 cup of the prepared sauce
After you have rolled all the ten pieces and placed in the baking dish sprinkle
2 ounces of shredded mozzarella and some parmigiano cheese
Then pour 1 and 1/2 cup of the tomatoes sauce
Cover with aluminum foil
Bake for half hour at 350 to375
After baking uncover and let it rest for about 5 minutes before serving
This serves 4 people but you can freeze the left over , it also taste better the next day

Buon appetito
Concetta Jones

 

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 Orecchiette with Broccoli di rabe

Orecchiette with broccoli di rabe

Ingredients

1 bunch (1-1/2) lb fresh broccoli rabe
1/2 tablespoon sea salt
1/2 cup extra-virgin olive oil
1/2 tablespoon black pepper
4 gloves of garlic
5- 1lb. (450 gr.) orecchiette
6- 2 oz. pine nuts

Preparation
1- wash broccoli rabe in cold water
2- blanch for 3-4 min. In 4 quarts of boiling water
3- add salt and drain and set aside
4- cook orecchiette al dente (1 lb.) In 6 qts. Of boiling water
5- while pasta is cooking, heat oil in a pan. Add finely chopped garlic and pine nuts.
6- Brown for a few minutes, then add cooked broccoli di rabe. Season with a pinch of salt and a grind of pepper. Add pasta and mix well.
6- Remove the pan from heat, sprinkle with parmigiano cheese and serve immediately!
It serves 4 people.

Buon Appetito!
Concetta Matteo.
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Veal Parmigiana

INGREDIENTS. 
———————-
1 – 2 Eggs,  beaten
2 – 1/2 cup bread crumbs
3 – 4 veal cutlets : trimmed and pounded   Thin
4 –  1 jar tomato sauce  (24 oz.-680 gr.)
5 – 1/4 Cup shredded mozzarella cheese
6 – 1/4 Cup  grated Parmigiana cheese
PREPARATION.
———————-
1- Preheat oven to  350 F. Lightly grease a medium baking sheet .
2- Pour eggs into a shallow bowl.  Place bread crumbs in separate bowl.
3- Dip veal cutlets into eggs  , the dip into bread crumbs.
4- Place coated veal cutlets  on the paper baking sheet and bake for 30 min.
Or until juices run clear.
5- pour half  of the sauce into a 9×13″ baking dish. Add veal cutlets and cover with remaining sauce.
6- Sprinkle mozzarella and Parmigiana cheese on top and bake  uncovered  for 10-15 min. Serves  4 people.
BuonAppetito!
Pair it with a Sangiovese wine from Tuscany.
(C)- Daniele Matteo,  Food Editor.
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Skillet Sausage Pasta

INGREDIENTS.
* 1/2 lb. (8 oz.) Penne
* 1 tel. Extra virgin olive oil
* 1 Small onion , diced
* 2 cloves garlic,  minced
* 4 links pork Italian sausage – cut into pieces.
*2 Cups chicken broth
* 1/2 jar marinara pasta sauce
*1/2 whole milk
*1 Cup shredded mozzarella cheese
* salt and pepper to taste.
PREPARATION.
———————-
1- Heat olive oil  in a large,  heavy skillet.
2- add sausage,  onion and garlic and cook until browned : about  6 min.
3- Add chicken broth,  milk,  then stir in penne.
4- Add tomatoes sauce and bring to a boil . Cover and cook until pasta is al dente.  About  15 min.
5- Sprinkle with cheese and cover for one more min. Until melted.  Serves  4 people.
BuonAppetito!
Pair with a nice Nero D’Avola from Sicily.
(C)- Daniele Matteo,  Food Editor.
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Steak Pizzaiola

INGREDIENTS.
* 2 lbs. Sirloin roast, trimmed and cut into 1/4″ thin steaks
* 2 tbs. Dried oregano
* 4 tbs.  Extra virgin olive oil
* 1 jar (24 oz. /680 gr.) Marinara sauce
* 4 cloves of garlic,  minced
*  salt and pepper to taste.
PREPARATION.
———————-
1- Heat olive oil in a large saute pan over medium-high heat.
2- Add steaks to pan and cook  Until browned on first side. About  2 min.
3- Flip steaks and add garlic.  Saute’ another minute.  Then add sauce and oregano
4- Simmer  20-25 min.   Or until steaks are cooked in the  desired  tenderness.  Serve with sauce.
BuonAppetito!
Pair with a  Taurasi wine from Campania.
(C)- Daniele Matteo,Food Editor.
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 Stuffed Bell Peppers

INGREDIENTS. 

  1.  6 Green bell peppers
  2.  1 tbl. Extra virgin olive oil
  3.  1and 1/2 lbs.  Lean ground beef
  4.  1/2 Cup chopped onion
  5.  1/2 Cup chopped celery
  6.  1 jar (24 oz. / 680 gr.). Tomato sauce.
  7.  1 Clove garlic, crushed
  8.  1 and 1/2 Cups cooked long-grain rice.
  9. 1/2 teaspoon fresh basil, minced
  10.  1 egg, lightly beaten
  11.  1/4 Cup shredded cheddar cheese
  12.  Salt and pepper to taste.

PREPARATION. 

1- Preheat oven to 375 F. Cut off pepper stems and scoop out seeds.  Set aside.

2- Heat a large saute’ pan over medium heat.  Add the olive oil to pan ,  and brown the ground beef.

3- Add onion and celery to pan and cook until softened. Add the garlic.  Drain off the excess fat and add half the sauce and cook  rice to mixture.  Stir together.  Add the basil, egg salt and pepper in the rice mixture.

4- Place some cheddar cheese in the bottom of the peppers and spoon in mixture packing down until filled.

5 – Place the stuffed peppers in a baking dish (size 9″×13″).  Drizzle the remaining tomato sauce over the peppers and sprinkle some cheddar cheese on top.

6 – Rinse the empty jar of sauce with one cup of water and add to the bottom of the baking dish.

7 – Bake until peppers are slightly soft. About 25 minutes.

It serves 6 people.

Buon Appetito!

Pair it with a good Merlot from north-east Italy, Le Venezie.

(C)- Daniele Matteo,  Food and Wine Editor.

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Pasta alla Pescatora.

INGREDIENTS. 

* 1 lb. /450 gr.  Medium Shells.

* 4 tbs. Extra virgin olive oil

* 1 Clove garlic, chopped

* 12 Clams

* 12 Mussels

* 4 oz. Sea bass, diced

* 1 jar of Marinara sauce (24 oz. /680 gr.) . Salt and pepper to taste.

* 1 tbsp of parsley chopped.

 

PREPARATION. 

 1- Bring a large pot of water to a boil.

2- In a two small covered pots, steam the clams and mussels in 1/2 Cup of water for about 5 min, until they are all opened.  Discard any unopened shells.

3- Remove shells and strain the cooking water of any sand.

4- Meanwhile in a large skillet saute ‘ garlic in Olive oil for one minute.

5- Add sea bass and saute ‘ for 3 min.

6- Add spicy marinara sauce and 1/2 jar of water and bring to a simmer.

7- Add clams and mussels and reserve cooking water.

8- Season with salt and pepper.

9- Cook pasta al dente.

10- Drain and toss with the sauce and parsley.  No cheese.

Serves  4 people.

Pairs well with a nice Pinot Grigio from North-Easter Italy.  Known as the Venezie.

BuonAppetito!

(C)2015- Daniele Matteo,Food and Wine Editor.

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Pasta with Spinach and Ricotta Cheese

INGREDIENTS 

1 lb./450 gr. Tubular Pasta

12 oz.  Fresh spinach

15 oz.  Ricotta cheese

1/2 Cup of skim milk

Salt and black pepper to taste

3/4 Cup Parmigiano cheese, shredded

 

PREPARATION. 

1- Bring a large pot of water to a boil

2- Steam the spinach until wilted and chop well.

3- Mix the ricotta cheese with milk, pepper and salt.  Set aside.

4- Cook pasta  al dente.  Drain and toss pasta with the sauce and spinach.

5- Top with grated Parmigiano cheese before serving.

Serves 4 people.

Pairs well with a nice Pinot Noir from North-Easter Italy. Known as the Venezie.

BuonAppetito.

(C)2015 – Daniele Matteo, Food Editor.

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Soup with pasta , Barley and Potatoes

INGREDIENTS. 
1 Cup  tube pasta
1 Clove garlic,  chopped
1 Onion,  diced
4 tbsp.  Extra virgin olive oil,
For drizzling.
3 Qts. Vegetable broth
3/4 Cup of  barely
2 Small carrots,  diced
1/2 Cup  celery,  diced
1 Medium 6 oz.  Peeled potato,
Diced
1 Tbsp.  Of parsley,  chopped
1/2 Cup  Parmigiano Reggiano
Cheese,  shredded
Salt and pepper to taste
PREPARATION.
1- In a large pot,  cook garlic and onion in Olive oil,  at medium heat for  4 min.
2- Add broth and barely. Bring to a simmer and cook for 30 min.
3- Add pasta,  carrots, celery and Potatoes.  Season with salt and pepper and cook for  6 min.
4- Let soup rest for  20 min. And then stir in parsley.
5- Before serving drizzle soup with olive oil and Parmigiano cheese.
Serves  5 people.
Pair it with a nice wine from Valpolicella.
BuonAppetito!
(C)- Daniele Matteo, Food Editor.
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Homemade Cannelloni (Stuffed Manicotti).

Homemade Cannelloni. (Stuffed Manicotti)

Recipe of home made cannelloni
Parts A  – Making the shells
INGREDIENTS
1- cup of all purpose flour
1- cup of milk
1- egg
1/2 teaspoon of salt
Mix together, should be loose not thick, add more milk if thickens.
Heat a small round frying pan, you can use non stick spray olive oil.
Pour 1/4 cup of mixed batter in the center and rotate the pan to create a perfect
pancake, cook 1 minute then flip over and cook on other side for minute.
The shell should be thin, you should be able to see through the layer.
Makes 9 to 10 shells , pancake s shapes.
Part- B
Making the FILLINGS
INGREDIENTS
16 Ounces of your favorite whole milk ricotta cheese.
1 lb of fresh mozzarella diced.
2 eggs.
1  cup of grated parmegiano cheese.
Salt and pepper.
Finely chopped basil.
Finely chopped parsley.
1 teaspoon oregano.
The quantity of herbs and spices in this mixture is very much up to your taste.
Mix the ricotta in a bowl with all the ingredients.
Part – C
Making simple Tomato sauce.
INGREDIENTS
3 lbs of fresh ripe tomatoes or one 28- 32 ounces canned tomatoes.
5- cloves of garlic.
Crush the garlic cloves with a blade of knife.
1 cup of extra virgin olive oil.
5 leaves of basil.
4 twigs of parsley.
Salt pepper and fresh oregano 1 teaspoon.
In a deep pan, heat the extra virgin olive oil.
Sauté the garlic cloves till brown.
Add the herbs chopped finely.
Add the fresh tomatoes with out the seed or the canned tomatoes chopped.
Add salt and pepper to taste.
Cook for 30  minutes over moderate heat.
The amount of herbs and spices is to your taste. I also prefer a pinch of peperoncino.
I suggest my meat sauce recipe (sugo con carne) for a complete delicious traditional
Sunday Family dinner.
PREPARATION
Pour a layer of tomatoes sauce in a 4 quart glass baking dish 12 by 14 inches diameter.
In the palm of your hand hold a cannelloni shell and spread a full tablespoon of the ricotta
mixture, roll the pancake like shell into a cannelloni and place it in the baking dish.
Sprinkle good amount of parmiggiano cheese, cover with the delicious tomato sauce.
Bake in a moderate temperature 375F, for 45 minutes
Serve hot in the same dish.
Serves 4 to 6.
Buon appetito
Concetta Matteo
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 Pasta and Fagioli (Fazool)

Pasta and Fagioli (Pasta with Fazuul ).

INGREDIENTS
1/4 cup extra virgin olive oil.
3 twigs of celery.
3 organic carrots.
2 clove of garlic.
3 twigs of parsley.
8 ounces canned tomatoes sauce or five fresh tomatoes peeled.
Oregano , black pepper, 1 whole bay leave.
2 to 3 pieces of pancetta.
1 medium onions chopped.

A Can of cannellini beans about 15 ounces.
One and half cup of ditalini pasta before cooking.
You can use any short pasta you prefer.
1/ 2 cup grated romano cheese or parmeggiano cheese.
1/4 teaspoon of peperoncino , (red crushed pepper).
8 ounces of water.


PREPARATION

Pour olive oil and cut pancetta in medium sauce pot.  Brown the ingredients
for about 2 to 3 minutes, add garlic , add the chopped carrots, the finely cut celery.
Stir and simmer for about 5 minutes, add  the chopped onions and stir in all ingredients
and simmer together,  add finely chopped parsley, add all the spices
Oregano, black pepper, peperoncino stir for about 2 more minutes.


Add the tomato sauce or the fresh tomatoes and stir together for about 5 minutes
Add 8 ounces of water , stir all ingredients then lower heat and simmer on low heat
for about 45 minutes stirring often and make sure all the carrots and celery are soft.
Meanwhile, in a medium pot of about 3 to 4 quarts of water cook the ditalini, al dente
drain the pasta , add to the pasta the already prepared sauce with all
the delicious ingredients, stir all together, add the cannellini beans and bring
everything to a boil ,keep stirring the ingredients together,to make sure the flavors
are well mixed and present in every spoonful !
Add more water as you need it.

Serve hot,  sprinkle lots of grated cheese, season to your taste
Serve with Italian bread.

Buon appetito
Serves 4 to 6
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 Dan_Eggplnt

Baked Eggplants with Olive Oil & Garlic

 INGREDIENTS

2- Medium sized eggplants.
1- Clove garlic.
1-1Tbsp. Extra virgin olive oil.
1/2 Cup of Parmigiano Reggiano cheese.
1/2 Cup of Basil leaves.
1- Can (28 oz.), chopped tomatoes.

PREPARATION
1- Slice eggplants into thick round pieces.
2- Place each piece flat in a baking dish.
3- Add tomato sauce.
4- Add diced tomatoes on each piece.
5-Add a sprinkle of olive oil on each piece.
6- Sprinkle grated Parmigiano cheese or sliced mozzarella on each piece. Also add chopped garlic and basil leaves on each piece.
7- Place the dish inside an oven and bake at temperature of 375 Degrees Fahrenheit for 20 minutes.
Serve hot.
BuonAppetito!
Auntie Marra.
It serves 6 people.
It pairs well with a Montepulciano wine from Abruzzo.
(C)- Daniele Matteo, Food Editor.
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Leg of Lamb

Leg of Lamb with Potatoes and carrots

Ingredients

Whole leg of lamb de-boned, about 3 lbs
6 cloves of garlic, 4  to 5 twigs of chopped parsley
Rosemary , black pepper,  salt, extra virgin olive oil, 2 cups of water

Preparation
1. Insert chopped garlic and extra virgin olive oil in the meat by making small cuts
Let it marinated over night or at least couple hours before baking
2. Pan sear the meat with extra virgin olive oil and minced garlic and  copped parsley
3. Place  the seared meat along the ingredients that was seared in a large baking dish
4. Cut 6 to 7 long potatoes and season with sea salt , pepper, oregano, rosemary
extra virgin olive oil and add to the leg of lamb
5. Cut 5 to 6 carrots and season with salt ,pepper , oregano ,Rosemary,extra virgin olive oil
And add to the leg of lamb and the potatoes, sprinkle good amount of Rosemary over the
Lamb as well, add two cups of water and cover and bake at 375 for 1 hour, uncover and
6. Continue to bake for another half hour to 45 minutes, browning the potatoes and the carrots
Sprinkle fresh herbs , mint, parsley, as you preference
Serve with mint jelly

Buon appetito

Concetta Matteo

 

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 Apricot Dessert
 Apricots with Yogurt and Honey.
INGREDIENTS.
1- 5 small Apricots in season.
2- 1 Cup low-Fat  Yogurt.
3- 1/2 Cup of Honey.
PREPARATION
1- Wash apricots and slice them in big chunks.
2- Place sliced apricots in a bowl and add topping of Yogurt and Honey.
3- Enjoy!
It pairs well with a Passito Dessert wine from Italy!
BuonAppetito!
(C)- Daniele Matteo, Food Editor at
DrGraybeard.com wines.
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Acorn Squash with Eggplant

Acorn Squash with Eggplant and Pasta

Ingredients
 1- One small Acorn Squash.
2- One large Eggplant.
3- 14 oz. chopped Tomatoes Sauce.
4- 12 Cherry Tomatoes.
5- 2and 1/2 tbsp. Of extra virgin olive oil.
6- Salt and pepper q/b.
7- One bell pepper.
8- 1/2 red onion.
Preparation. 
 1- Chop acorn squash into big chunks.
2- Place them in a large cooking pot.
3- Add 2 Cups of water.
4- Slice eggplant and chop into small chunks and add to pot.
5- Add olive oil.
6- Chop onion in small pieces and add to the pot.
7- Slice cherry tomatoes in half and add to the  pot.  Finally add chopped tomato sauce and bring to a
     boil on stove top at medium heat.
8- Let it cook for 45 minutes at medium heat, stirring occasionally. Add a cup of water if it evaporates.
9- Add one cup of Pasta to pot and  stir occasionally. Cook for 12 min.
10- Reduce heat and taste to see if squash is tender and Pasta cooked.
11- Turn off the heat and let it rest for a few minutes and serve hot.
It serves 4 people.
It pairs well with a Montepulciano wine from Abruzzo.
Buon Appetito!
(C)*- Daniele Matteo wine and food editor.
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 Pasta con Carne
 Pasta Casera con Carne. (Spaghetti Bolognese )
INGREDIENTS 
1- One Kilo of flour
2- three eggs
3- 1/2 Cup extra virgin olive oil
4- One Cup of water
PREPARATION 
1- Mix (Amalgamare),  flour and beat eggs  in bowl add a little water, olive oil and  work vigorously the flour on                   marble top and flatten with pasta roller.
2- Place in Pasta Machine and cut spaghetti or tagliatelle.
3- Bring a large pot of water  ( three  quarts ), to a rapid boil .
4- Add pasta. Stir and cook for 6 min.
5- Drain pasta and place in a skillet.  Retain some pasta water for preparing sauce.
6- Take a  small skillet and add olive oil, garlic, 450 gr.  Of ground beef + some  tomato sauce and half Cup of                          pasta water.
7- Cook for 20 min.  Toss  in large Spasa ( Spaghetti Ceramic Bowl ); and serve.
It serves  6 people.
It pairs well with any Italian wines.
BuonAppetito! Recipe by  Daniel Morrongiello.
(C)*- -2916. Daniele Matteo Food Editor.
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Pollo Milanesa. (Chicken cutlets)
INGREDIENTS 
1- 2 Kilograms of Chicken cutlets.
2- Some are already prepared by butcher.  Just bring home and cook.
3- 450 gr. Of bread crumbs.
4- two eggs.
5- Spices : oregano, black pepper and garlic powder.
6- One Cup  Extra virgin olive oil.
PREPARATION 
In a bowl beat two eggs and place bread crumbs in a separate dish.
Take each piece of Chicken and dip in bread and bread crumbs.
In a large skillet add olive oil for deep frying.  Place several pieces of meat in frying pan. Deep frying for 3 minutes 0n each side until brown. Remove each piece of Chicken and place on dish with paper towels, to drain excessive oil. Wsit 15 minutes before serving . Splash of lemon and serve. For 4 people!
BuonAppetito!
Recipe by Daniel Morrongiello.
Pairs well with a Pinot Grigio from Friuli.
(C)- Daniele Matteo Editor at DrGraybeard.com
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Grilled Vegetable Platter

Grilled Vegetable Platter

INGREDIENTS
Italian eggplants
Italian green peppers
Red bell peppers
Orange peppers
Yellow peppers
Grape sweet tomatoes
Sea salt, oregano, black pepper, extra virgin olive oil.

PREPARATIONS
Slice the eggplants, and line them up in a containers with holes for drainage. I recommend
the inside of salad spinner. Season each slice with sea salt or kosher salt, black pepper and
oregano, then cover with a small flat dish filled with about a gallon of water on the top.
This is an old fashioned method to create pressure and release water from the eggplant
and to soften them. Let it sit for an hour or two.

Now it is the time to grill, I use a Foreman grill. It is nonstick and quick.
Grill the eggplants and sprinkle over them some extra virgin olive oil and more black pepper
and salt if you need and set at side.
Cut peppers in 2 to 3 inches pieces and place in a flat baking dish, sprinkle salt
black pepper and oregano and bake for 20 to 30 minutes on 425 to 450 oven.
Do the same with Italian peppers, except cut them lengthwise or you can fry
the Italian peppers in frying pan with extra virgin olive oil 3 to 4 minutes on each side.

Arrange the grilled eggplants and the roasted peepers in large platters
On the fried Italian peppers, sprinkle extra virgin olive oil and black pepper and fresh garlic,
If you prefer, you can add some fresh herbs, like parsley and oregano
Arrange some sweet grape tomatoes.
You can add some grilled Portobello mushrooms if you prefer.

This makes as delicious antipasto anytime, but best with summer time barbecues

Buon appetito
Concetta matteo

 

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Roasted Peppers

Roasted Peppers with Eggplants.

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 Chicken Feast.
 Fried chicken with Potatoes.

8 comments to Recipes from Italy

  • amanda  says:

    Tried the Pesto recipe and it is foolproof and delish !!! A weekly stable for the my husband and I !!

    • concettina  says:

      Thank you Amanda

      I appreciate your feedback. I am glad you and your husband use my recipes weekly.

      Buon appetito
      Concettina

  • Valentina warn  says:

    Such yummy dishes! I love the tri color antipasto the best, easy but elegant! Delicious! ~Valentina

    • Sergio  says:

      Tri-color antipasto in Italy is named “caprese”.

  • Daniele Matteo  says:

    I want to say thank you to my dear sister Concetta Matteo for her hard work and diligence in preparing so many original and delicious Recipes. I hope the visitors of this website try out these simple Recipes themselves and enjoy preparing them for their family’s enjoyment ! Buon Appetito ! Daniele Matteo, Food and Wine Editor. (Italian Enogastronomia ).

  • Deborah  says:

    The grilled vegetables were delicious !! Thank you so much for your recipes. I love them! – Deborah

  • Cortney Stone  says:

    Her food is amazing and wonderfully made! Can’t wait to start using these recipes!

  • Valentina warn  says:

    Love that you added new recipes, I have to try the chicken cacciatore! Looks really good

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