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Sauteed Mushrooms with Parsley, Garlic and Hot Red Pepper Flakes
1/4 cup chopped Italian parsley 2 garlic cloves, chopped fine 1/2 tsp. red hot pepper flakes |
Clean mushrooms and cut into quarters. In a large skillet, heat olive oil and add mushrooms and sauté until tender. Add the rest of the ingredients and cook one minute longer. Taste and adjust seasoning. Serves 6. |
| Stuffed Mushrooms
2 oz. pimentos, chopped fine 3 anchovy fillets, chopped 1 tbsp. chopped Italian parsley |
Clean mushrooms and remove stems. Chop stems fine and mix with the rest of the ingredients. Stuff caps and place in a baking pan and dot with butter. Pour 1/4 cup water in pan, cover and bake in moderate oven at 350 about 20 to 30 minutes. Serves 4. |
| Stuffed Breast of Veal with Roasted Potatoes & Peas
8 potatoes, peeled & quartered |
Cut pocket into breast of veal. Stuffing: Soak bread in water and then squeeze the excess water out of the bread. Put into a large bowl and add the eggs, parsley, cheese and salt and pepper to taste. Mix all together. In a large skillet melt butter and add stuffing and cook until lightly brown. Cool stuffing and stuff the veal. Rub veal with a little oil and sprinkle with salt and pepper and granulated garlic. Put veal in a pan and surround it with potatoes that were quartered and brush with oil and sprinkle with salt and pepper and parsley. Roast in a preheated oven at 350 until done, about 25 minutes per pound. When done remove and serve veal sliced with the potatoes and the peas. Serves 6. |
| Italian Sausage, Abruzzi Style
1 tbsp. pepper, freshly ground 1 tsp. crushed chili pepper |
Grind pork and fat with a medium blade. Spread all the meat in a large bowl and sprinkle seasoning over all. Mix as in kneading bread, but more lightly, so as not to mash meat. Refrigerate overnight. Stuff in casings in the morning. Prick sausage before cooking. Sausage will keep about 8 to 10 days in the refrigerator. |
| Chicken Cacciatore (Salerno Style)
1 lg. garlic clove, chopped 1/4 tsp. hot red pepper flakes 1 red pepper, seeded & sliced 1 can (28 oz.) whole peeled tomatoes |
Cut chicken up into pieces. Dredge in flour, salt and pepper and brown in olive oil with garlic. Add red pepper flakes, parsley, sliced red pepper and the wine. Cook for a few minutes and then add the whole tomatoes with half of its juices. Crush with a fork (tomatoes) and cook chicken until tender and sauce is thick. Serve with pasta, rice or mashed potatoes. Serves 4. |
| Mom's Italian Cream Pie
Vanilla Cream:6 eggs, (2 whole & 4 yolks)
Chocolate Cream:5 eggs (2 whole & 3 yolks) 2 boxes chocolate pudding zest of orange, finely chopped 6 maraschino cherries, chopped
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Cream together eggs, sugar, flour, and then pudding. Add milk and vanilla. Cook in a double boiler until thick. Remove from stove. Put a piece of plastic wrap over cream and cool. Do the same with the chocolate cream enough to fill 3 (9 inch) pie crusts. After pastry is put in pan, spread chocolate cream half way. Add some chopped orange zest and chopped cherries. Add vanilla cream and sprinkle with orange zest and cherries. Crisscross strips of 1/2 inch pastry across top. Bake in 425 oven until brown. |
| Fresh Marinara Sauce
1/2 medium onion, chopped fine |
Peel the fresh tomatoes and seed and finely dice. In a large skillet add the olive oil, chopped garlic, onion; sauté until soft. Add the tomatoes and quickly cook for 15 minutes. At the last minute flavor with salt and pepper and the basil. Cook 1 minute longer and serve over your favorite pasta with grated cheese. Serves 4. |