| 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.

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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!!!!

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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.

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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.

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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.

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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.

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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)

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Italian Semolina Bread Recipe

2:30 PM |

Italian Semolina Bread Recipe

This bread is so authentic and delicious you may want to make two batches because there are usually never any leftovers. This is best when the dough is prepared the night before. For the easiest method I use my Bread Machine on the Dough/Pizza Cycle only. This is to mix all the ingredients and lets it rise (Not bake). I use my baking stone in the oven to bake the bread on or you can use a cookie sheet. I also use a pizza peel for transferring onto and removing the Semolina Bread from the baking stone. I hope you all enjoy this recipe and share it with your friends.

Investing in a large, thick stone and wooden peel won't set you back a fortune. Instead, it will practically pay for itself after baking a few loaves of bread, pizza's, calzones, bread sticks, etc. I have mine for over 30 years and it sits on the bottom rack of my oven at all times.

This Italian Semolina Bread recipe is a keeper. Have fun everyone :O)

INGREDIENTS:

1 cup + 3 Tablespoons of warm water

1 teaspoon of fresh lemon juice

1 tablespoon of vegetable oil

2 teaspoons of honey

2 cups of fine semolina flour (not coarse)

1 cup of unbleached flour

1 teaspoon of salt

1 ½ Tablespoons of Vital Wheat Gluten

1 Tablespoon of dry yeast

1 Tablespoon olive oil (after ball forms)

1 Gallon size Zip Lock bag + 1 Tablespoon of olive oil (to refrigerate overnight)

1 Egg

1 Tablespoon of water

Sesame seeds (optional)

¼ cup semolina flour

Add the first nine ingredients in exact order to your bread machine set on Dough Cycle. Press start and let machine start to mix all ingredients into a ball. (I usually use a soft rubber baking spoon/spatula and carefully help along the mixing process until it forms a ball) Once the dough forms a ball add drizzle 1 tablespoon of olive oil to coat the dough while it’s mixing. Make sure a ball is formed and is being kneaded (Not stuck to the paddle) for the first 5 minutes and then close the bread machine and let it do the rest of the work until it finishes its cycle and has risen.

Hand Mixing Method. In a large bowl add the first 9 ingredients. Using a wooden spoon mix until a dough forms. Transfer dough to a floured surface and knead for 6-8 minutes till a smooth ball forms.Adding more flour if needed. Place dough ball in large deep bowl and coat both sides of dough with olive oil. 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 near the warm oven.

Once the dough is finished add 1 Tablespoon of Olive Oil into the Zip Lock bag and coat the bag by rubbing it around inside the bag. Punch down the Dough in the bread machine/bowl and transfer it to the oiled Zip Lock bag and refrigerate overnight or at least 4 hrs. When ready to bake. Preheat oven to 425 degrees. put some unbleached flour on your work surface. Take dough out of bag and form a square of equal size from the dough and cut it into three even pieces. Roll out each piece on floured work surface till about 18 inches in length.You will now have three ropes of dough you are ready to braid. Braid the dough tightly with all three pieces and place braided loaf on top of pizza peel/work surface area that has been well dusted with semolina flour. Cover with towel and let rise for 60 min. When ready to bake take the egg, crack into a small bowl and beat with water. Brush egg wash on top and sides (especially in between the top braids). Sprinkle with a generous amount of sesame seeds and slide braided loaf onto baking stone. Bake for 25 min. until golden brown give or take a few minutes depending on oven. Serve warm and enjoy.

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Italian Baked Clams

3:30 PM |

Italian Baked Clams

Italian Baked Clams (Oreganata style)

This is the greatest and most simple recipe in the world. It doesn't get any more Italian than this. Make sure you have your favorite Italian bread for dunking in the clam juices/broth. All the flavors come together for this traditional authentic baked clams oreganata dish. Get your taste-buds ready for this incredibly simple recipe. And yes, I have a secret shortcut to this entire recipe that can be prepared with ease and everything at arms reach.

3 dozen little neck clams
4 large cloves of garlic, sliced thin
1/2 cup olive oil (extra virgin if available)
1/2 cup white wine (Dry)
3 Tbs. of fresh Italian parsley chopped (if using dried 2 Tbs.)
3 Tbs. of unsalted butter sliced into thin pats
1/2 Tsp. of fresh ground red hot pepper flakes (Divided 1/4 tsp. each)
1 3/4 cups of plain bread crumbs
1/3 cup of Parmesan cheese grated finely (or your favorite Italian cheese)
2 Tsp. of dried oregano, crumbled
2 lemons (1/2 cut into thin round slices, the rest cut into cocktail size pieces to serve on the side)

Step #1: Warm olive oil over medium heat in a small saucepan till hot for 3-5 min. Remove oil from heat and add the sliced garlic. Cover with lid and allow the oil and garlic to steep for at least 30 minutes.

Step #2: Preheat oven to 475 degrees F.

Step #3: Wash, clean and shuck the clams reserving the clam juice. Strain juice through a fine sieve, cheesecloth or put into bowl and wait till all sand settles and pour clam juice leaving sand behind. Set clams on the 1/2 shell on the side.
Tip. It's easier opening a really cold clam so you can set them in the freezer for 20 minutes before opening.

Step #4: (In a large enough baking dish to hold 3 dozen 1/2 shelled clams) Add the Clam juice, white wine, 1/2 of the parsley, pats of butter scattered, and 1/4 tsp. of the crushed red pepper and lemon slices.

Step #5: In a deep bowl toss the bread-crumbs and cheese together. Add 3 tablespoons of the garlic-infused oil (oil only), the remaining parsley, oregano and crushed red pepper and toss with a fork till it's all incorporated into a light, moist texture.

Step #6: Top each clam with about a tablespoon of the bread-crumb mixture and pack down nice and firm. Place the clams in the prepared baking pan crumb side up. Drizzle the remaining oil on top of the clams and spread the garlic slices in with the clam juice and wine mixture.

Step #7; Bake in the oven till pan juices begin to bubble or the tops of the bread-crumbs are golden brown. Between 12 to 15 minutes. Transfer clams to a warm platter or among individual serving plates. Serve with remaining lemon for squeezing on top. And enjoy with your favorite bread.

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Italian Tuscany Soup Recipe

5:38 PM |

Italian Tuscany Soup Recipe

My wife loves this soup. She had it at a famous restaurant a few times and asked me if I could make it for her. So with my passion of cooking and my love for her, I topped myself. What’s great about this recipe are a few things. #1) you control the heat #2) you can add as much sausage as you want. #3) there will never be any leftovers. How you doing? And by the way this is a B.L.D. Breakfast, Lunch or Dinner. Depending on how cold it will be when you wake up in the morning. Enjoy everyone.

Ingredients:

1lb ground Italian Sweet Sausage (remove from casing and crumble)

1 ½ tsp. crushed red pepper flakes

1 large diced white onion (sweet)

4 slices of thick bacon cut into 1 inch pieces

2 tsp. garlic puree (or mash fresh garlic into puree)

10 cups of Chicken Broth (Homemade or store bought Low Sodium)

2 Tbsp. Extra Virgin olive oil

1 Cup heavy cream

6 large Russet Potatoes (slice into 1/2" rounds) Leaving skins on!

1 bag of Fresh Kale

In a 12qt. stock pot, add olive oil and bring to medium heat.

Add Italian sweet sausage (casings removed) and crushed red pepper into pot.

Cook until sausage is no longer pink, constantly stirring and crumbling , leaving large chunks or to your liking.

When sausage is cooked, remove sausage with a slotted spoon,

Draining excess fat and place into a covered bowl.

Refrigerate while you prepare other ingredients.

In the same pot, sauté bacon, onions and garlic over low-medium heat

For approximately 15 minutes or until the onions are soft.

Add the 10 cups of chicken broth to the pot and bring to a boil.

Now, lower the heat to medium.

Add the sliced potatoes and cover pot and cook until soft, about fifteen minutes.(you don't want the potatoes falling apart)

Stir gently at half way point making sure not to break potatoes into pieces.

At this point, take cold sausage from refrigerator and add to pot and bring to a low simmer.

Slowly add the heavy cream and stir until thoroughly mixed.(Do not break up potato slices)

Ladle soup into warm bowls and top with fresh kale. Yumy!

Now you can serve this to your friends and family...and of course save a bowl for yourself!

Suggestion: Serve with soft Italian bread or breadsticks for dunking into soup.

Or you can lightly toast some Italian bread slices and place them on the bottom before ladling soup on top.

ENJOY!

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Easter Pie Recipe

4:30 PM |

Easter Pie Recipe

Traditional savory pie prepared as part of Easter celebration.

Ingredients for Filling

1 ½ lbs. Sweet sausage links, fresh

1 lb. Sweet Capicola (sliced 1/8” thick)

1 1/2 small pkg. 8oz. mozzarella sliced (12 oz. total)

3 large eggs

1 lb. Ricotta cheese

½ cup Fresh flat leaf parsley or ¼ cup of dried parsley

½ dozen large hard boiled eggs

Topping:

Nonpareils

1 large egg yolk

1 Tbs. sugar

1/3 cup of water, room temperature

Dough:

1 cup water

3 Raw Eggs

¼ lb. Margarine(softened)

1 Tbs. Honey

1 Tbs. salt

2 Tbs. sugar

5 cups bread flour approx.

1 package of fresh yeast

First Boil a ½ dozen eggs. Cool, shell, slice in half and store in refrigerator. Parboil the sausage (Cooking till no pink in centers), cool and slice diagonally into approximately ¼ inch slices. Slice the mozzarella 1/8” thick. The above can be prepared the evening before the preparation of the pie.

I put my bread machine/Kitchen Aid mix on pizza dough cycle by adding water first then the remaining ingredients. Otherwise, dissolve the yeast in warm water. Let stand 5 minutes. Stir to dissolve. Add part of the flour (about 2 cups) and the remaining dough ingredients. Beat until smooth and well blended. Gradually add the remaining flour to make soft bread dough that does not cling to the sides of the bowl. Knead 6 to 8 minutes by machine or until smooth and elastic by hand. Put into a greased bowl, cover and let rise until doubled. Punch the dough down and let rest for about 15 minutes.

Preheat oven to 375 degrees.

Prepare ricotta filling by mixing 3 eggs into the ricotta and beat until smooth and creamy. Now divide the dough in half. Roll out one portion to cover a medium to large sized pizza pan or cookie sheet. Spread out the dough on the pan and fill as stated in exact order. Starting on the bottom working up, place a layer of sliced sausage, layer of Sweet Capicola, then a layer of mozzarella. Now using a silicone spatula, evenly spread ricotta mixture over the meats and cheese. Sprinkle chopped parsley on top (I used dry and mixed it in with Ricotta and eggs). Take the 6 boiled egg halves (12 total) and space on top of the ricotta mixture, yolk side down. (See photos) Roll out the remaining portion of dough (Larger than bottom)and use it to cover the pie. Wet the edges with water, pinch together and roll under the pie (the edges should be trimmed to remove excess dough). Snip several holes in the top crust with a scissors. Bake until golden brown (45 minutes to 1 hour). Remove from oven and slide carefully onto a wire rack.

Prepare an egg wash by beating one large egg Yolk, one tablespoon of sugar and 1/3 cup of water. As soon as the pie is removed from the oven brush the top evenly and lightly (working fast) with the egg wash and sprinkle with the nonpareils. Allow to sit for about 15 minutes before cutting.

This dish is traditionally prepared on the Holy Saturday and eaten at noon. If there is any is left, it is good served cold / warm for breakfast, lunch, dinner or a snack. Invite good friends and enjoy!

Prep time: 2 hours

Cook time: 1 hour

Total time: 3 hours *includes dough rising

Serves: 12 large portions, this is not an appetizer, it’s a hearty serving of Love! Enjoy :O)

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4:02 PM |

BRACIOLE by Jeff DuBose:

Top photo is baked with meat sauce right from oven.
Bottom photo are the same braciole just rinsed with water and topped with strained meat sauce on a platter.

Ingredients

3 cups your favorite sauce PLUS (More for pasta and dinner and dunking bread)

2 cups of day old (hard/semi hard) Italian bread ¼” cubes

1/3 cup grated Locatelli grated cheese.

2 eggs+ 1 egg white
1/3 cup of milk

1 tablespoon chopped fresh parsley

2 teaspoon chopped fresh oregano

1 teaspoon finely chopped rosemary

1 teaspoon finely chopped thyme

2 cloves mince garlic

2 Tbs. of mashed Pine Nuts

8 large slices of pork, 1/4-inch thick or less (6”X10”) (little of black pepper to season)

8 thin slices of Prosciutto (Wax paper in between)

8 1/8” X 1/8” sticks (length of Braciole) of Asiago cheese

Olive oil, for brushing

Toothpicks (wooden)

(Do first) Preheat the oven to 350 degrees F.

Place 2 cups of sauce on the bottom, and reserve 1 cup to top in a 9 by 13-inch baking dish.

In a large bowl using an electric hand food processor mixer, Beat/ mix the day old bread,2 eggs and 1 egg white, locatelli cheese, herbs, smashed pine nuts, milk and garlic and mix until it forms a paste.

Making Braciole, One at a time (This goes fast) (Mix is ready)

Brush the pounded pork cutlets lightly with the olive oil and season with (your liking) of black pepper.

Place one piece of Prosciutto at the bottom of pork cutlet, add mixture on top and add Asiago cheese

Tightly roll from the stuffing side toward the flat clean side on meat, forming a jelly roll like tube. (I Use two wooden toothpicks to seal the ends so the stuffing won’t come out while cooking . And one in the middle.

I spray non-Stick Pam and add olive oil, for searing Braciole in large frying pan. Over medium heat. Don’t burn the oil or smoke out the house. Sear the Braciole while turning till lightly golden brown on all sides.

Add the two cups of sauce to 9 by 13-inch baking dish, add Braciole, top with remaining 1 cup sauce, cover with a tin foil tent so that the foil is not touching the meat. Form a tight seal. Bake for 60 minutes at 350 degrees. After 60 min. lower oven to 225 degrees and spoon sauce over Braciole and recover. Baste tops every ½ hr. for a total of 2 more hrs. at 225 and Enjoy :O)

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Zucchini Quiche Recipe

3:09 PM |

Holy C'Moly my first blog post! And trust me it won't be my last. This Zucchini Quiche Recipe is so simple but more importantly delicious. Served hot, warm or even cold this is sure to please everyone in your family. My wife loves this recipe because it can be served as a main course, side dish and her favorite of all snacking on over the next few days, not that it lasts that long. One of the greatest things about this recipe is that you probably already have 90% of the ingredients on hand. This is great for breakfast, lunch or dinner. And I just had a brainstorm, like right now! You can pour the ingredients into small cupcake pans (cooking time may vary) and serve as little appetizers at your next party or get together, Sweeeet! I hope you enjoy and try this recipe out. Please reply and let me know how it turned out.

Zucchini Quiche

1 ¾ pounds of Zucchini (cut into 1” matchstick size)

1 Sweet onion (medium size minced)

1 ½ cups of Bisquick

½ cup Parmesan cheese (grated)

1 Tbs. Parsley (Dried)

1 ½ tsp. Garlic (Minced)

5 Eggs (Large)

1/3 cup of milk (whole)

½ cup Olive Oil

½ tsp. Black Pepper

½ tsp. Salt

Directions:

Preheat oven to 350 degrees.

Grease an 11 ¾” X 9 ¼ Casserole Pan with Non-Cooking Spray/Olive oil

Discard hard ends of zucchini and cut into 1” pieces. Cut into matchsticks using a mandolin or food processor. Or the old fashioned way, a knife!!!

In a Large bowl add all the ingredients in order above. Using a large wooden spoon, stir all ingredients until well incorporated.

Pour ingredients into the greased casserole pan and evenly spread with spoon. Place in the middle of center rack of the preheated oven. Close oven door and set Timer for 20 minutes. When the 20 minutes are up, using oven mitts turn 180 degrees, shut oven and set timer for another 20 minutes. When 20 minutes is up, using oven mitts remove and set on a cooling rack. Using a wooden skewer or knife, insert into the center half way and remove. If it comes out dry it’s ready to serve. If still wet cook till skewer comes out dry.

Cool briefly then slice into squares and serve warm or at room temperature.