Great Italian Cooking

Marinated Asparagus Wrapped with Prosciutto Platter

8:03 AM |

Marinated Asparagus Wrapped with Prosciutto Platter

Italian Appetizer

This recipe can be made any way you desire. Add any of your favorites or just leave as is. This platter is so impressive and makes a beautiful presentation it’s always a hit for any occasion. I usually prepare the marinade and add the asparagus spears to a zip lock bag the night before and marinate in the refrigerator overnight. Best served with fresh Semolina or your favorite Italian bread. My favorite Italian Appetizer of all is this. And it’s pretty easy to make.

36 fresh thin asparagus spears (thin like a pencil)

1 cup olive oil

Juice of 2 lemons

2 Tablespoon of small Capers

2 Teaspoon of dried crushed Thyme

3 large garlic cloves, minced (I use a garlic press)

Salt and Pepper to taste

18 slices of thinly sliced prosciutto (Not too thin where it falls apart)

1 ½ bs. Ciliegine mozzarella balls (or cut into cubes if you can’t find the quarter sized balls)

1 pint of cherry tomatoes

1 ½ cup jarred button mushrooms in water

1 can of jumbo pitted black olives

Spices (Save for the END) a pinch of oregano, parsley, basil, red pepper flakes

1 large oval or round platter

Cut the hard bottoms of asparagus off (approx. 2-3 inches). Add asparagus to a large pot of boiling water for 4 min., Remove with tongs or slotted spoon and place in an icy cold water-bath to stop cooking and are cold. Lay the asparagus on towel to dry off by gently rolling off the excess water. Now begin the marinade. In a bowl add the olive oil, lemon juice, capers, thyme, garlic and salt and pepper to taste. Stir all ingredients together. Let everything sit at room temperature for ½ hour (take a break or glass of wine) Now take a 1 gallon size zip lock bag and carefully place the dry asparagus spears in the bottom of the bag. Pour the entire marinade on top of asparagus and zip lock the bag taking out any air and gently mix without breaking asparagus. Refrigerate overnight or minimum 3 to 4 hours. So far, that’s easy.

When ready to assemble platter start by taking the mozzarella balls, button mushrooms, cherry tomatoes and black olives and Drain any liquids and dry off on a towel.

Take out the asparagus from the refrigerator and let sit for 10 min. (I usually put plastic wrap on my counter top to roll the asparagus on.) Cut the prosciutto in half (not lengthwise) and begin taking asparagus one at a time out of the bag and rolling the prosciutto around it, on the plastic wrap (no mess). Add each piece to your large round platter (leaving a large empty space where you will add the goodies) with spears pointing outward until last piece is rolled. With the left over marinade still in the zip lock bag add the mozzarella balls, mushroom caps, cherry tomatoes, black olives and a pinch of each, oregano, parsley, basil, red pepper flakes. Re-zip the bag and mix marinade all over the ingredients (you may need to add a little more olive oil if it’s too dry) Now begin to pour all ingredients in the center of you platter forming a beautiful dome in the center of the wrapped asparagus spears. Serve slightly chilled or best at room temperature. Serves 6. You’ll probably double, triple or quadruple this the next time you make it. Peace and enjoy.

Read User's Comments(0)

Italian Stuffed Artichokes

4:34 PM |

Italian Stuffed Artichokes

My Grandma used to buy these from the corner Italian deli in Canarsie , Brooklyn N.Y. when I was growing up. She is the one who got me hooked on artichokes. I remember us eating them together all the time through the years. She would make her own using her recipe and you just couldn't get enough.

Some people bake their stuffed artichokes. I like cooking them on the stove with a tight fitting lid using chicken broth , white wine and a little lemon juice. But if you chose to bake them make sure to cover them as well or the leaves will get too crisp.

Servings: 4 large artichokes

Prep time: 20 min.

cooking time: 45 minutes

4 large artichokes (Cleaned and prepped, saving stems)

Ingredients for stuffing (Dry first, then add wet in a large bowl and mix till crumbly)

Dry ingredients:

2 cups Italian Bread crumbs

2 Tbs. garlic (minced)

4 artichoke stems (from artichokes minced)

1/2 cup parmigiana or Romano cheese grated finely

1/4 cup or 4oz. provolone cheese (Grated or minced)

1/4 cup parsley (fresh and chopped fine)

1/4 cup sweet onion (minced)

1/2 tsp. black pepper

1/4 tsp. red pepper flakes

Wet ingredients:

1/2 cup of extra virgin olive oil

1/3 cup of white wine

1 Tbs. lemon juice

Ingredients for the large pot to cook the stuffed artichokes in:

2 cups of chicken stock or broth

1/2 cup white wine

1/4 cup extra virgin olive oil

1 Tbs. lemon juice

Then add:

1 cup of hot water ever 15 minutes

Drizzle some extra virgin olive oil on top of all the stuffed artichokes before cooking.

Directions:

Wash the artichokes in cold water bath. Cut off the stems and set aside for the stuffing (making sure artichokes can stand up-right). With a sharp knife cut off about 1 inch from the tops where the pointy ends are. Then using scissors or kitchen shears cut off the points on the side leaves. Peel off the lower bottom leaves that are dark in color and discard of them. Spread the leaves apart like a flower and remove the small pink leaves in the center to make a well for the stuffing. Set aside.

In a large bowl add the Dry Ingredients first then the Wet Ingredients and mix with spoon or hands. Stuffing should be crumbly, not wet or sticky. If too wet add more breadcrumbs as needed.

Loosely stuff the center of each artichoke with the mixture and then divide the rest and stuff between the leaves from the outside in. Don't over stuff. They should look like flowers that have blossomed.

Before cooking

Fill a large pot that holds the artichokes firmly with the chicken stock, wine, extra virgin olive oil, lemon juice. Stand the stuffed artichokes in the pot (Make sure the artichokes do not get any liquid in the stuffing, this would make them too sticky) Bring water to a boil, cover tightly with lid and then bring to a low boil (On an electric oven I set it on 7), Set your timer for 15 minutes and then add one cup of hot water, cover and repeat 3 times. (Adding one cup of water every 15 minutes, making sure that the cooking juice doesn't evaporate.) Depending on size Jumbo ones may need another 15 minutes and don't forget the cup of hot water. Test a leaf after 45 min. making sure the leaf comes out gently and they are tender. Serve while hot.

Half way cooked through.

Finally cooked all the way.

Italian Stuffed Artichokes cooked and served to Perfection!!!!

Read User's Comments(0)

Eggplant Rollatini

10:01 AM |

EGGPLANT ROLLATINI RECIPE

INGREDIENTS:

For the Eggplant

2 large eggplants, sliced length wise into ½" to ¼" inch slices, 10 -12 slices (First cut 1" off the tops and botttoms and disCard)
SALT
PEPPER
OLIVE OIL

For the Filling

1 CUP RICOTTA CHEESE
1/2 CUP MOZZARELLA, GRATED
2 EGGS
3 TBS. CUP FRESH BASIL, SLICED, PLUS MORE FOR GARNISH
1 TSP. SALT
1/2 TSP. PEPPER
1/4 CUP PARMIGIANO OR ROMANO CHEESE, GRATED
ZEST FROM 1 FRESH LEMON (OPTIONAL)

THE FINAL STEP

1 1/2 CUP MARINARA SAUCE
8 OZ. MOZZARELLA, THINLY SLICED (ONE SLICE FOR EACH ROLLATINI)
OLIVE OIL

PREHEAT OVEN TO 425 DEGREES F

MEANWHILE IN A BOWL, COMBINE ALL THE INGREDIENTS FOR THE FILLING AND SET ASIDE.
SPREAD 1/2 CUP OF MARINARA ON BOTTOM OF A BAKING DISH (9" X 13") EVENLY.

TAKING ONE PIECE AT A TIME, ASSEMBLE BY PLACING AN EGGPLANT SLICE ON A WORK SURFACE.
SCOOP 2 TBS. OF THE RICOTTA FILLING AT ONE END CLOSE TO YOU. (THE WIDER END)
CAREFULLY ROLL EGGPLANT LENGTHWISE AND PLACE IN THE PREPARED BAKING DISH, SEAM SIDE DOWN.
CONTINUE WITH REMAINING EGGPLANTS AND FILLING.

EVENLY SPOON THE REMAINING MARINARA (1 CUP) OVER THE ROLLATINIS.
TOP WITH MOZZARELLA AND LIGHTLY DRIZZLE SOME OLIVE OIL OVER THE TOPS. BAKE 25 TO 30 MINUTES, UNTIL SAUCE IS BUBBLING AND CHEESE IS MELTED.
REMOVE FROM OVEN, LET SET FOR 5 MINUTES. GARNISH WITH SOME FRESHLY CHOPPED BASIL (OPTIONAL). SERVE WITH ADDITIONAL GRATED PARMIGIANO OR ROMANO CHEESE, SOME ITALIAN BREAD OR BREADSTICKS AND ENJOY!

photo by a wonderful family member, frances.

Read User's Comments(0)

Zeppole Recipe

11:26 AM |

Zeppole Recipe

Ingredients:

2 cups of warm water 110 degrees

1 Large egg

1 tsp. salt

1 TBS. sugar

1 packet of yeast

1 tsp. vanilla extract (optional)

Approximately 2 cups of All Purpose unbleached flour

In a large bowl add the first 5 ingredients above, stir and wait for the yeast to start to bubble (between 5 and 10 min.) then start adding the flour a little at a time until the mixture becomes like a 'loose gelatin' consistency. Mixture should shake like Jello.

Cover bowl with Saran Wrap or a clean towel and set aside in a warm spot in the kitchen for about 1 1/2 hours.

Now your ready to fry. Fry in enough vegetable oil 400 degrees so they can float. I use a deep fryer. Using two spoons, use one to scoop about 1 TBS.. of the batter and the other spoon to help drop it into the oil. Work in batches a few at a time, as they float to the top use a slotted metal spoon turning them until they're lightly golden and crispy. Using the slotted spoon, drain and place zeppoles on brown paper bags to drain for 1 minute. Serve by placing a few in a Brown paper lunch size bag, sprinkle with 10x confection sugar, close top of bag and shake to cover zeppolies completely. Enjoy.

Read User's Comments(0)

10:49 AM |

Spaghetti and Meatball Cupcakes

This recipe is so fun and easy. Great for children and the kid inside you that screams "I want spaghetti and meatballs". This is an awesome way of enjoying an old favorite in a whole new fashion. One day I was looking at my cupcake pans and said to myself "I could make anything in those things" and it hit me. Spaghetti and Meatball Cupcakes!!!!!!! You can serve these for breakfast, lunch or dinner. Served hot, warm or cold. And the possibilities are endless by adding your favorite sauce, toppings, etc. Enjoy one of my new Great Italian Cooking recipes.

Ingredients:

1 pound of Angel Hair pasta (cooked and drained.)
2 cups of your favorite pasta sauce.
1/2 cup of your favorite grated cheese. (Parmigiana/Romano)
12 1/2" cubes of mozzarella cheese
12 1" sized meatballs (cooked)

Olive oil to lightly coat cupcake pan.

Preheat Oven to 400 degrees.

Cook pasta according to directions. Strain and rinse with cold water. Drain completely of excess water. In a Large bowl combine Pasta, Sauce and Romano cheese and mix well. Lightly spray or coat inside of each cupcake pan with oil. Using a Tablespoon size spoon and fork, start twirling pasta around fork using the inside of the spoon to form a large round ball of pasta. Carefully place into a cupcake opening. Try and fill slightly above the rim of the cupcake pan and to keep the remaining balls of pasta the same size and shape. Once you have filled your pan, carefully push a cube of mozzarella into the top center of the spaghetti making sure it's level with the pasta. Now top each one with a meatball pushing down lightly forming a nest so the meatball won't fall off. Bake for 20 minutes. Wait a few minutes for the Spaghetti to cool down and serve warm with lot's of smiles. Enjoy.

Read User's Comments(0)

Pignoli Cookie Recipe

4:36 PM |

PIGNOLI COOKIES RECIPE

These cookies are so scrumptious and are a family favorite.

I remember these cookies served on special occasions.

You can smell the pignoli nuts baking as the house fills with a sweet almond aroma.

Served with milk, espresso, coffee or your favorite Italian Liqueur,

these will leave memories behind for a lifetime.
(NOTE: Make cookie dough in advance, it must be COLD just before forming cookies. refrigerate a few hrs. or even overnight. This recipe is so easy except you can't rush the process )

Cookie Dough Mix:

8 oz almond paste, Box or canned in bakery aisle

1 cup regular white sugar
2 Large eggs (Room Temp., Whites only), (Not Extra large Nor Jumbo eggs, just large size.)
2 Tsp. Amaretto Liquor

Topping:
1 cup pine nuts lightly warmed (For topping cookies)

Making Cookie Dough: With a food processor or mixer place Sugar and Almond Paste (Break or cut paste into 1 inch cubes or pieces) and mix together by pulsing, then on high until the Paste and Sugar resemble a moist/dry crumbly mixture with no lumps of almond paste. Place in a large glass bowl and set aside. Next step.
In a separate (preferably copper, Avoid aluminum bowls) bowl add the two Egg Whites. Using a beater with whisk or beating attachment start mixing at a slow speed and gradually move up to a high speed until stiff peaks form. (When the egg whites get white and fluffy..STOP!!! Over-beating will just liquify again. Stiff peaks are when the beaters or whisk are lifted out of the egg whites, the peak will stand erect and not bend/fall over)
Now add the stiff peaks(fluffy egg white mix) and 2 tsp. of Amaretto to the Bowl with the Sugar/Almond paste mixture (Using a rubber folding spatula) softly and slowly, fold the egg whites into the batter completely. Once completed, cover with plastic wrap and place in the refrigerator at least 3 hrs. or over night.

When ready to bake cookies preheat oven to 335 degrees. (Keep cookie mix in refrigerator till the final step.

Using a DRY no-stick pan. Over medium heat warm (shaking the pan to heat all sides) pine nuts until they look glossy/wet to release their natural oils. (You are not toasting, just releasing their natural oils) Immediately pour pine nuts into a shallow plate and let cool completely.

Cover cookie/baking sheet with aluminum foil shiny side up and spray with butter flavored non-stick spray.

Final Step:

Remove cookie mixture from refrigerator. Working quickly. Using a teaspoon, scoop out a slightly rounded teaspoon of the cookie paste, roll into a small ball and then press each ball into pignoli nuts flattening balls slightly. Coating only one side of the ball with a few pine nuts.

Place cookie dough balls with nut side up onto the baking pans about 1 inch apart from one another. Once the cookie sheet is full bake 25-30 minutes or until lightly golden brown. (If you have left over cookie mixture or are making a double batch, cover bowl and place back into the refrigerator till you are ready for another batch).

Remove baking pan and set entire pan on wire rack. Wait till cookies are completely cooled before removing cookies.

Optional: Using sifter, lightly dust 10X powdered sugar over the cookies when completely cooled.

Makes 18-24 cookies.

Read User's Comments(2)

Authentic Italian Pizza Recipe

5:48 PM |

Authentic Italian Pizza Recipe

Authentic Italian Pizza Recipe.

This pizza recipe is really easy. I make my dough and sauce a day or two in advance and everyone who I have made it for never leaves a crumb behind. The smell of the pizza is so good it warms your home with such goodness the aroma will have your mouth watering. I hope you enjoy and have a fun making your very own pizza.

(Makes three 12" pies or two large 16" pies) You'll be making pies like a pro before you know it.

The Basic Dough:
You can mix by hand or with your bread machine. I use my bread machine because it kneads and rises the dough at the right temperature and doesn't make a mess.

Hand Mixing Method. In a large bowl add the ingredients. Using a wooden spoon mix until a dough forms. Transfer dough to a floured work surface and knead for 6-8 minutes till a smooth ball forms.Adding more flour if needed while working the dough. Place dough ball in large deep bowl lightly coated with olive oil and coat both sides of dough. Cover top of bowl with plastic wrap or towel and let rise for 2 1/2 hrs or dough has doubled in size at room temperature.

Bread machine method.

Add all ingredients in order to the bread machine on dough cycle (Mine has a pizza dough cycle which does NOT cook the dough.) with dough paddle in place , hit start and wait till the the timer goes off. And your ready to make dough balls and store them .

Ingredients:

1) 1 cup and 2 tablespoons of Luke warm water. (I use IMPORTED Natural Water from the mountains / bottled at the source in Tuscany Italy. ACQUA PANNA is the name. Most Large grocery stores carry this.)

2) 2 Tsp. of active dry yeast. ( I use SAF Instant Yeast - Red Label (I buy online) which I store in a Tupperware in the refrigerator)

3) 2 cups of King Arthur bread flour. ( I use 2 3/4 cup of Antimo Caputo 00 Pizzeria Flour. (I buy online) you need more of this flour because it is milled very fine.)

4) 1 teaspoon salt (fine sea salt is what I use)

Once your dough is ready to be stored for the cold rise. Cold Rise is letting the dough rise again in the refrigerator.

Take three 8 inch ROUND zip lock food storage canisters with lids (I use the cheap ones) and pour 1 Tsp. of olive oil on a paper towel and LIGHTLY coat the inside of Tupperware. Flour your hands and take out the dough from the machine or bowl and divide into three equal pieces. Then lightly knead (30 seconds) and shape each one into a small a ball , now put one dough ball into each of the round lightly oiled Tupperware, using the same oiled paper towel add some more oil and lightly blot the tops of the dough balls (or mist them if you have olive oil spray) to keep them from drying out. Place lids on top and seal each lit tightly. Now place and stack them in the refrigerator for at least a few hrs. I prefer 24 hrs. Or up to 4 days. This is where it ferments , it's called a cold rise and helps it becomes elastic and has that great aroma and flavor.

The Sauce:

Ingredients:

3 TBS. Olive Oil

2 cans of whole San Marzano D.O.T. plum tomatoes. Make sure to get rid of the tops that are hard and finely hand crush , before you start.

1/2 tsp. of black pepper

1/2 tsp of salt

3/4 cup of a Sangria wine (add after you bring sauce to a boil)

Using a Large sauce pan on medium heat. In the following order add.

3 TBS. Olive oil (let is warm up 3-4 minutes )

Add

2 cans of whole San Marzano D.O.T. plum tomatoes. (Tops removed and hand crushed)

1/2 tsp. of black pepper

1/2 tsp of salt

While stirring with a wooden spoon, (turn to high) bring to a boil.

Add 3/4 of Sangria wine

Stir well for a few minutes and lower the heat to a simmer.

Let simmer (lil bubbles) and stir for about 1/2 hr.

Then store in container and (Chill Sauce)

Toppings

Ingredients:

1 LB. of Mozzarella Cheese. I use fresh mozzarella. Low moisture is best

Fresh Basil (To liking)

When ready to bake:

Take the dough from the refrigerator, Let it sit at room temp. for about 45 min. Just before baking pizza. Perfect time to preheat the oven.

Preheat the oven to 550 degrees with the pizza stone on the bottom rack! (make sure oven is clean or you will smoke out the house, lol) and put the vent on overhead.

After the oven is preheated wait another 15 min. To bring the stone up to temp.

Using your palm, flatten out the ball into a disk, then use your eight fingers (no thumbs) to form a small rim around the edge (This will be your crust) , pushing down SOFTLY (but not to break through, and make sure you have your hands and counter top lightly floured). Then using your fingers push dough in the middle of dough and then push it down gently, and then slowly work it with both hands in a clockwise direction. Kind of holding it with one hand and rotating it and stretching it with the other. You'll get the hang of it. Just remember the guys in the pizzerias making and stretching it. It should take only a few seconds because the dough is very soft. Or watch a quick video.

Then put a light dusting of the flour on the pizza peel (I use a wooden one) and rub it around (after a few times you barely need any flour, you want as little as possible. Now put the round dough you just stretched on pizza peel, (Working fast) top with sauce, cheese, and drizzle with Olive Oil. Then slide the pizza onto the stone and bake for 8 minutes. Or until done to your liking. Remove and place on large pie pan or wire rack, wait a minute or two before topping with Basil (to prevent basil from browning) then slice and Enjoy :O)

Any questions just ask. Any good comments or tips welcome :O)

Read User's Comments(0)

Great Italian Cooking

Follow Us

Followers

Archives

Marinated Asparagus Wrapped with Prosciutto Platter

Italian Stuffed Artichokes

Eggplant Rollatini

EGGPLANT ROLLATINI RECIPE

Zeppole Recipe

Pignoli Cookie Recipe

Authentic Italian Pizza Recipe