A simple Way Making Delicious Torta Di Spinaci

Torta Di Spinaci (Source: Google.com)

INGREDIENTS:

10 oz. spinach, blanched 1 minute, drained, dried and chopped
2 cups all purpose flour, extra for kneading dough
1/2 cup unsalted butter(4 oz.)
1 egg yoke plus 3 whole eggs, beaten
3 tbs milk
1/4 cup golden raisins, soak 30 minutes in water, drain
3/4 cup heavy cream
1/2 cup grated Parmesan cheese
salt and ground pepper
2 1/2 tbs (1 oz.) Pine nuts



METHODS:

To make dough by hand: Pour flour into a bowl, add salt and the butter. Using fingertips, work the butter into flour until a crumbly dough forms. Add the egg yoke and milk, incorporate, and knead dough into a ball. Wrap in plastic wrap and refrigerate for 1 hour.

Food processor dough: Combine flour and salt in the work bowl and using metal blades process briefly to mix. Add butter and process until the ingredients resemble course meal. Next add egg yoke and milk and process until dough forms a ball around the blades. Remove dough, shape to ball, wrap in plastic wrap and refrigerate for 1 hour.

Pre−heat oven to 350 degrees. Using 1 tbs. butter, grease a 9 inch tart pan with a removable bottom and then dust with flour. Using a lightly floured board, roll out the dough into a round shape, making it 1 inch larger than the diameter of the pan. Line the prepared pan with the pastry dough and trim.

In a bowl, combine the blanched, chopped spinach, raisins, whole eggs, cream and Parmesan cheese. Mix well and season with salt and pepper to taste. Pour into the pastry−lined tart pan and top with the pine nuts. Bake in oven until it is golden, about 40 minutes. Remove, let cool slightly and then transfer to a serving dish. Serve Torta luke warm or cool.

Torta Di Spinaci
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Gnocchi Alla Giordano

Gnocchi Alla Giordano (Source: Google.com)

INGREDIENTS:

2 pounds Baking potatoes
1 cup All−purpose flour
1 Whole egg plus
1 Egg yolk, lightly beaten
2 tablespoons Unsalted butter, softened
1 teaspoon Salt
Freshly grated Parmesan cheese
Tomato sauce

METHODS:

Boil the potatoes in their jackets, drain, peel and put through a ricer or food mill. While the potatoes are still warm, blend in the flour, add the egg, egg yolk, butter and salt.

Place the potato mixture on a floured board and knead lightly; the dough will be soft. Roll the dough in 1" thick sticks about 10" long. Cut each roll into 3/4" pieces.

Rub each pieces of dough lightly over the coarse side of a cheese grater. In a large pot of boiling salted water, cook the gnocchi until they rise to the top of the water. Using a slotted spoon, remove the gnocchi to a warm bowl. Sprinkle with Parmesan cheese, top with tomato sauce and serve at once.

Gnocchi Alla Giordano
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Risotto alla Parmigiana

Risotto alla Parmigiana (Source: Google.com)

INGREDIENTS:

2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, finely chopped
1 pound Arborio rice
6 cups chicken stock, hot
2 tablespoons butter
3 ounces Parmagiano Reggiano cheese, coarsely grated

METHODS:

Heat the butter and oil in a large, straight−sided saute pan or saucepan. Add the onion, and saute until soft, without browning. Add the rice, and saute for 2 minutes until the rice is well−coated. Ladle 1/2 cup of stock into the rice, stirring constantly, until all the liquid is absorbed and the rice is almost dry. Add more stock, 1/2 cup at a time, until it's all absorbed by the rice and the rice is al dente. The rice should be very moist and creamy, but not runny; the rice should be firm but tender, not crunchy. Remove from heat, and stir in the raw butter and the Parmagiano cheese. Salt to taste, and serve immediately.

Risotto alla Parmigiana
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Eggplant Parmigiana

Eggplant Parmigiana (Source: Google.com)

INGREDIENTS:

2 Small Eggplants; unpeeled cut into 1/4−inch rounds
2 Eggs; lightly beaten
1−1/2 Cup Bread crumbs
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
1 Garlic cloves peeled and halved
3/4 Cup Olive oil
20 Ounce Tomatoes, canned
1/3 Cup Tomato paste
2 Tablespoon Minced basil
1 Teaspoon Salt
1/8 Teaspoon Pepper
1 Cup Grated Parmesan cheese
1/2 Pound Mozzarella cheese; thinly sliced

METHODS:

Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and pepper. Refrigerate 20 minutes. In a large saucepan, saute garlic in 2 tablespoons oil for 1−2 minutes. Remove garlic and add tomatoes, tomato paste, basil, salt and pepper. Cover and simmer 30 minutes. Preheat oven to 350F. Brown eggplant in 1/4−inch oil in a large skillet. Drain on paper towels. Put a thin layer of tomato sauce into a baking dish and layer eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella on top. Bake, uncovered, for 30 minutes.

Eggplant Parmigiana
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Focaccia Versiliese

Focaccia Versiliese (Source: Google.com)

INGREDIENTS:

2 Teaspoon dried yeast
1 Cup warm water
1 Tablespoon olive oil
1 Tablespoon rosemary, chopped
4 sage leaves, torn
3 1/2 Ounce olives, pitted
2 Tablespoon garlic, minced
2 Cup unbleached all−purpose flour
1 Cup corn flour
2 Teaspoon salt
2 Teaspoon olive oil

METHODS:

Stir the yeast into a alrge mixing bowl with the water & let proof for 10 minutes. Stir in the olive oil, rosemary, sage, olives & garlic. Using a wooden spoon, mix in the flours & salt & stir until the dough is thick & smooth. Knead by hand for 8 to 10 minutes until the dough is firm & elastic. Set the dough in a lightly oiled container, cover with plastic wrap & let rise until doubled. Turn the dough onto an oiled 10 1/2" X 15 1/2" baking pan & stretch it to fit. If it won't fit, let it rest for 10 minutes & try again. Cover with a towel & leave until it has half risen, about 30 minutes. 30 minutes before baking, preheat oven to 400F. Just before baking, dimple the top of the dough with your fingertips & sprinkle with some extra salt & 2 ts of oil. Bake for 25 to 30 minutes until golden. Slide off baking sheet onto a rack & let cool for a few minutes before eating warm or at room temperature.

VARIATION: Focaccia Dolce. Substitute 2 oz raisins & 1 oz pine nuts for the
olives, herbs & garlic. Soak the raisins in warm water for 30 minutes before
using & toast the pine nuts.

Focaccia Versiliese
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Calamari Imbottiti

Calamari Imbottiti (Source: Google.com)

INGREDIENTS:

8 small squid
1 small onion,chopped
2 tablespoons raisins
1−1/2 cups bread crumbs
1 teaspoon minced parsley
2 tablespoons grated Parmesan cheese
salt and pepper
1 egg ,well beaten
1 #2 can tomatoes
4 tablespoon olive oil
1 clove garlic

METHODS:

Have fish dealer clean squid thoroughly, removing eyes, outside skin and intestines. Cut off heads and tentacles. Wash well, and drain. Combine remaining ingredients, and fill the cavity in each squid with stuffing. Sew squid closed, or fasten with toothpicks. Place in baking dish or pan, and cover with the following sauce:  1 #2 can tomatoes, 4 tablespoon olive oil, 1 clove garlic. Brown garlic in oil, mash tomatoes with fork, and add. Simmer for 10 minutes. Then pour over squid and bake in hot oven 400 degree for 35 minutes, or until tender. Serve whole with sauce.

Calamari Imbottiti
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Fettuccini Romano Ala Fratelli

Fettuccini Romano Ala Fratelli (Source: Google.com)

INGREDIENTS:

1 Tablespoon Olive oil
3 Cloves garlic, crushed
1/2 Cup White wine
3/4 Cup Half−and−half
1 Cup Romano cheese, grated
1 pound dry spinach fettucini, Cooked
Chopped parsley for garnish

METHODS:

Add the olive oil to a hot 10" pan. Add the garlic, and saute over high heat
for about 1 minute. Add the wine and simmer for about 2 minutes. Add the
half−and−half, and allow the sauce to come back to the simmer. Add the
Romano cheese, and stir until smooth, about 2 minutes.
To serve: Add the pasta to the pan and toss until coated. Portion onto two
plates, and garnish with some chopped parsley.
Fettucini


Fettucini Romano Ala Fratelli
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Tomato Bruschetta

Tomato Bruschetta (Source: Google.com)

INGREDIENTS:

1 Loaf Italian bread, halved lengthwise then cut
crosswise diagonally, into 1−in slices
1 Garlic clove; minced
2 Tablespoon Olive oil
2 Large Tomatoes; peeled, seeded, and chopped
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Cup Chopped fresh basil

METHODS:

Toast the bread under the broiler until lightly browned. Combine the garlic
and olive oil and brush over one side of the bread. Spread the tomatoes over
the bread. Sprinkle with salt and pepper. Broil for about 30 seconds to heat
the tomatoes. Sprinkle with basil and serve.

Tomato Bruschetta
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Italian Basic Polenta

Italian Basic Polenta (Source: Google.com)

INGREDIENTS:

9 Cups Water
1 Teaspoon Salt
3 Cups Cornmeal; coarse−grain

METHODS:

Bring water to a boil in a large heavy pot. Add salt and reduce heat until water is simmering. Take cornmeal by the handful and add to water very slowly, controlling the flow to a thin stream through your fingers. To avoid lumps, stir quickly with a long handled wooden spoon while adding cornmeal. If necessary, stop adding cornmeal from time to time and beat mixture vigorously. Cook, stirring constantly, 20 to 30 minutes. Polenta will become very thick while cooking. It is done when it comes away cleanly from the
sides of the pot. Pour polenta into a large wooden board or a large platter. Wet your hands and smooth out polenta evenly, about 2 inches thick. Let cool 5 to 10 minutes or until polenta solidifies. Cut cooled polenta into slices 1 inch wide and 6 inches long. Place slices in individual dishes. Serve hot, covered with your favorite sauce. Makes 6 to 8 servings. Variation: Fried Polenta (Polenta Fritta): Prepare polenta and let cool
completely. Cut cooled polenta into slices 2 inches wide and 6 inches long. Pour oil about 1 inch deep in a large skillet. Heat oil until a 1−inch cube of bread turns golden almost immediately. Fry polenta slices on both sides until light golden. Drain on paper towels. Serve hot. It is importent to insure the oil is hot enough, otherwise the polenta will absorb oil and your polenta will be greasy and unpalatable.

Italian Basic Polenta
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Yummy Italian Antipasto

Italian Antipasto (source: Google.com)


INGREDIENTS:

1/2 Pound sliced Genoa salami
1 slicing tomato
1 large white onion
2 roasted red bell peppers
1 Pound sliced provolone
2 cans black pitted olives
1 can baby corn on the cob
1 small jar of Pepperoncini peppers
2 stalks of celery
1 can of rolled anchovies
extra virgin olive oil

METHODS:

Use a long platter, and arrange in the following order:
Salami, provolone, tomato, onion, red peppers, and achovies. Put the baby corns and olives in the center of tray. Take and cut in half celery sticks. Then slice each again length wise. Arrange celery sticks in between each antipasti. Sprinkle some salt lightly on everything. Then drizzle olive oil on everything. Let the antipasti sit covered in the refrigerator till ready to serve. Sitting helps enhance the flavors.

Italian Antipasto

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CHICKEN KABOBS

Chicken Kabobs (Source: Google.com)


CHICKEN KABOBS (Serving: 6)

INGREDIENTS:
1 cup yogurt
1 1/2 tablespoon salt
1/2 tablespoon ground red or black pepper
3 cl garlic; finely minced
1 1/2 lb chicken breasts; boneless, skinless, cut into kebob sized pieces
Flatbread such as lavash, pita or flour tortillas
3 tomatoes; sliced
2 onions; sliced cilantro to taste
2 lemons or 4 limes; quartered

METHOD:

1. Mix yogurt, salt, pepper and garlic in a bowl. Mix chicken with yogurt and marinate 1 to 2 hours at room temperature up to 2 days refrigerated.

2. Thread chicken on skewers and grill over barbecue. Place bread on plates (if using tortillas, toast briefly over flame), divide meat among them, top with tomato and onion slices and cilantro and fold bread over.

3. Serve with lemon or lime quarters for squeezing.

CHICKEN KABOBS

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Baked Cheddar Toast


Example Image of Baked Cheddar Toast
Baked Cheddar Toast
(Servings: 6)
INGREDIENTS:

  • 1 c Heavy Or Whipping Cream
  • 1 c Cheddar Cheese; Md, Shredded
  • 1/2 ts Nutmeg
  • 1/4 ts White Pepper
  • 4 Eggs; Lg, Well Beaten
  • 12 Bread Slices; White

METHOD:
  • In the top of a double boiler, combine the cream, cheddar, white pepper, and nutmeg.
  • Stir over hot water until the cheese melts and the mixture is well blended.
  • Remove from the heat and cool to lukewarm.
  • Generously butter a large baking sheet and set aside.
  • Cut the bread slices diagonally and dip each triangle into the cheddar mixture.
  • Place 1/2-inch apart on the baking sheet and bake until browned and bubbly, about 15 minutes.
  • Serve hot.

Baked Cheddar Toast
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Oriental Chicken Tenders Curried Peanut Chicken

Oriental Chicken Tenders Curried Peanut Chicken

Example Image of Oriental Chicken Tenders Curried Peanut Chicken

INGREDIENTS:

  • 1 c. soy sauce
  • 1/3 c. sugar
  • 4 tsp. vegetable oil
  • 1 1/2 tsp. ground ginger
  • 1 tsp. five spice powder
  • 2 bunches green onion
  • 16 chicken tenders (approx. 2 lbs.)

METHOD:

  • Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. 
  • Stir in green onions.
  • Add chicken tenders to marinade.
  • Turn to coat. Cover chicken and refrigerate overnight.
  • Preheat oven to 350 degrees.
  • Drain chicken RESERVING MARINADE.
  • Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.

Another variation of the same recipe:

INGREDIENTS:

  • 4 halves, skinned & boned chicken breasts
  • 2 c. half & half
  • 1 1/2 c. mayonnaise
  • 3 tbsp. mango chutney
  • 2 tbsp. dry sherry
  • 1 tbsp. sherry vinegar
  • 2 tbsp. plus 1 tsp. curry powder
  • 1 tsp. turmeric
  • 2 c. finely chopped salted roasted peanuts

METHOD:

  • Preheat oven to 350 degrees.
  • Place chicken breasts in a shallow baking dish just large enough to hold them.
  • Pour half and half over them and bake for 30 minutes.
  • Let cool and cut in 1 inch cubes.
  • Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor.
  • Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts.
  • Refrigerate 30 minutes.
  • Arrange on a serving plate with fancy toothpicks.
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