Coming soon: Pasta with Tuna

Risotto alla Pescatora

SERVINGS: 4
COOKING TIME:40 Minutes

INGREDIENTS:

Risotto

Arborio rice - 1 lb.
Parmesan - 1 cup
Saffron - 2 pinches
Onion chopped fine - 1/2
White wine - 1 cup
Butter - 2 tablespoons
Chicken stock (at boiling temperature) - 5 cups

Sauce

Mussels - 1 lbs.
Clams - 1/2 lb.
Shrimp - 1/2 lb.
Calamari, cleaned - 1/4 lb.
White wine - 1 cup
Olive oil 1/2 cup
Tomato sauce - 1/2 cup
Garlic - 2 teaspoons
Parsley to garnish

DIRECTIONS:

Risotto

1. Roast onion in pan w/1 T. butter until blonde. Put in arborio and roast for 4 minutes. Add wine, stir. Add stock 1 Cup at a time, stirring constantly letting liquid absorb. Stir in saffron.

2. Complete cooking time for risotto is about 20 minutes, when arborio has completely absorbed broth and is not crunchy. Finally, stir in parmesan and last T. butter. until "mantecata" when rice has emulsified with butter and cheese.

Sauce

1. Roast garlic in pan with oil until blonde. Add mussels and clams with wine, and continue roasting. When they've opened, add shrimp and calamari and continue cooking and stirring until done. Add tomato sauce; stir and let simmer a few minutes. Plate by pouring on top of risotto and garnish with parsley.

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Classical Italian LASAGNA

A favorite lasagna recipe with Italian sausage and tomato sauce and mozzarella cheese, very easy and delicious.

Cook Time: 40 minutes

Total Time: 40 minutes

Ingredients:

• 1 pound bulk Italian sausage (remove casings)
• 1 clove garlic, minced
• 1 can (14.5 ounces) tomatoes
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 1/2 teaspoons salt
• 2 cans tomato paste (6 ounces each)
• 10 ounces lasagne noodles (10 to 12 lasagna noodles)
• 3 cups ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons dried parsley flakes
• 2 eggs
• 1 teaspoons salt
• 1/2 teaspoon pepper
• 16 ounces mozzarella cheese, shredded or thinly sliced

Preparation:

Brown sausage slowly; drain off excess fat. Add garlic, tomatoes, basil, oregano, 1 1/2 teaspoons salt, and tomato paste. Simmer, uncovered, for 30 minutes, adding a little water if too thick. Cook lasagna noodles in boiling salted water according to package directions. In a bowl, combine ricotta cheese, Parmesan cheese, parsley, eggs, 1 teaspoon salt, and pepper. Place a layer of noodles in bottom of a 13x9x2-inch baking dish or lasagna pan. Cover with a layer of mozzarella cheese then spoon 1/2 of ricotta mixture over mozzarella. Spoon 1/2 meat sauce over the cheese. Repeat layers. Bake for 30 to 40 minutes in a 375° oven.
Allow lasagna recipe to set a few minutes before serving.


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Traditional Pizza Sauce

This tomato sauce is lightly herbed with
oregano and basil, yet the basic tomato
taste is allowed to shine through. Some
pizza aficionados prefer an even simpler
sauce than this, but, you'll like the colors
and bouquet this sauce adds to your own,
home-made pizza. This recipe makes about 2
quarts.
Ingredients:
3 Tbsp. - Butter
16 Oz. - Can of Tomato Puree
3 Tbsp. - Olive Oil
1 Tsp. - Salt
3 Cloves - Garlic, Minced
1/4 Tsp. - Black Pepper
3 Large - Yellow Onions, Minced
1 Tsp. - Whole Oregano
2 Qts. - Canned Whole Italian Tomatoes
1 Tsp. - Whole Basil
In a Dutch oven or large skillet, melt the
butter with the olive oil and slowly but
completely sauté the garlic and onion.
Add the tomatoes, salt, pepper, oregano, basil
and puree. Bring to a boil, then simmer
covered for two hours. Stir occasionally,
crushing the tomatoes with a potato
masher.
Continue to mash, stir, and simmer partially
covered until the sauce reaches the
consistency of a rich soup.
If you find you have too many or too large
tomato seeds left in the sauce, you may run
the sauce through a sieve, (strainer). Set the
sauce aside to cool or refrigerate before
applying it to your pizza dough.

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Tiramisu'

Tiramisu

 

Ingredients:

500gr Mascarpone cheese (approx. 1 lb.)
6 pasteurized eggs
2 packages savoiardi lady fingers
3 Tablespoons sugar
2 shots (2 oz) Cognac or Brandy
8 espresso sized cups of coffee (about 14 oz)
4 Tablespoons powdered unsweetened cocoa.
 

Preliminary Steps:

Bring all ingredients to room temperature. Make the espresso and poor it into shallow flat-bottomed bowl. Add one shot of cognac, one teaspoon cocoa, and allow to cool to room temperature.
If at this point you've decided to use coffee instead of espresso, take the coffee you've made and drink it. Then make espresso.
Separate egg yolks and whites.
 

Mixing:

In the first mixing bowl, beat egg yolks and sugar until creamy white. Add mascarpone and 1 shot of cognac and mix until blended.  Leave this mixture in the bowl. In the second mixing bowl, beat eggs whites until fluffy. If you use pasteurized eggs, this may take a while.
Fold beaten egg whites into mascarpone mixture. Mix only enough to blend. Over mixing will deflate the egg whites.
Quickly dip a savoiardi in the espresso bowl. To get the right amount of espresso on the savoiardi,  lay the finger flat in the bottom of the bowl sugared side UP and immediately pull it out. Place each finger flat in the bottom of the pan sugar side DOWN. The savoiardi will quickly absorb the espresso. If you soak the savoiardi in the espresso you will end up with soggy savoiardi instead of moist savoiardi.
 

Assembly:

Build a layer of dipped savoiardi across the bottom of the pan. If some of the savoiardi do not look 'dark' from the espresso, spoon a few more drops of espresso on the savoiardi. Any espresso left in the bottom of the pan will be absorbed by the savoiardi. Too much espresso will turn the fingers into a soggy mess. Spoon a layer of egg/mascarpone mixture across the layer of savoiardi. Use about 1/2 of the mascarpone mix. The layer should be about 1cm. (3/8in.) thick.
Dip another layer of savoiardi and lay them on the mascarpone mix. Layer them as before, sugar side down. Drip espresso on the savoiardi that don't look dark from the coffee.
Spoon a second layer of egg/mascarpone mixture across the second layer of savoiardi. Use  the remaining mascarpone mix. The layer should be about 1cm. (3/8in.) thick.
Sift  cocoa on top of the second mascarpone layer. Scoop a tablespoon of cocoa into a small sieve. Hold the sieve over the tiramisu and tap the sieve on the side with your finger. The cocoa should sprinkle down in an even layer. Use this technique to cover the tiramisu with a very thin layer of cocoa.
Refrigerate for at least 4 hours before serving. The Tiramisu will taste quite good for several days if refrigerated.

TOMATO SAUCE

TOMATO SAUCE

this recipe takes 30 minutes; it’s a very basic
version of tomato sauce, but you have to master it in order to
prepare some more complex versions.
There are two types of basic tomato sauce, the soffritto and the
garlic version; normally the soffritto ( how to prepare it...coming soon ) version is the basis of
RAGU’ (tomato sauce made with meat) and the garlic version is
used for sauces made with fish, but this is not a rule, feel free to
try different combinations and find the one who fits your
personal taste.


Ingredients for 4 persons:
500 grams (17 ounces) of tomatoes, 5 spoons Olive Oil, 2
garlic cloves or two spoons of soffritto, 1 small
bunch of basil, salt and pepper

Wash the tomatoes and put them in hot water
for a short while, then take them off and peel
them very accurately. Cut them in slices.
(Option 1) Peel the garlic cloves, put them in a
saucepan with some olive oil, on low heat and
let them brown.
(Option 2) put two spoons of soffritto in the
saucepan and warm it in low heat for a while,
pay attention and don’t let it dry or burn. if
needed add olive oil.
Now, without turning off the heat, add the
slices tomatoes and raise the heat to medium,
let the tomatoes dry a little.
Now add 6-7 basil leaves, rip them into small
pieces with your hands.
Add salt and pepper to suite your palate.
Let it cook for 15 minutes at moderated heat
(cover the saucepan or the sauce will dry too
much).

Tiramisu' first part

If You whant to make a good TIRAMISU', You need Finger Biscuits, coffee, chocolate, custard, cream and mascarpone ( italian creamy cheese )

Tiramisu'

coming soon My recipe for one of the goodest Italian cakes

Traditional Pizza Dough

Recipe Serves: 12
Recipes Ingredients:
1/4 c Water (110 to 115 Degrees -F.)
1/4 c Warm Water (110 to 115 -Degrees F.)
1/2 ts Sugar
1 tb Olive Oil (Room Temperature)
1/2 ts Salt
1 1/2 c Unbleached Flour
1/2 pk Active Dry Yeast

Recipe Instructions:
Additional Flour-Additional Water HAND
METHOD:
Pour the first 1/4 Cup of water into a
medium bowl and add the sugar and salt,
stirring to dissolve the sugar. Sprinkle the
yeast over the water mixture, stirring once
to blend and let sit for 5 minutes until the
top is bubbly and the yeast has bloomed. Stir
in the remaining warm water and the oil.
Place the flour in a large bowl and add the
water and oil mixture to it. Stir, adding
enough flour to make a soft dough that
will pull away from the sides of the bowl. If
it is too dry, add a little water a tbls at a
time. Turn the dough out on a well-floured
work surface, sprinkle the top with a little
additional flour. Knead until it become very
springy, elastic and very smooth. It should
be light in weight, if it is heavy, you have use
too much flour and it will not raise
properly. Form into a smooth ball and let
rest on the work surface while you wash
and clean the large bowl. Spray with a non-
stick spray. Put the ball of dough into the
bowl and turn it over to get some of the
spray on the top. Cover with plastic wrap or
a warm, damp, clean dishtowel. Let the
dough rise in a warm, draft free place until
double in volume, about 1 1/2 to 2 hours. If
the dough rises before you are ready, punch
it down in the bowl by kneading making
sure all of the air is gone. Turn it over and
reshape it into a ball and let rise again. If
the top is dry, use a little olive oil to grease
it. You can punch the dough down and
cover the bowl and keep the dough
refrigerated for up to two days before
letting it rise at room temperature. For a
thin, crisp pizza crust punch the dough
down and turn out and spread over a pizza
pan or baking sheet or a bakers peel. Cover
with filling and topping, baking at once.
For thicker, softer pizza crust punch the
dough down and turn out shaping as above
and then cover lightly with a clean
dishtowel. Let rise about 30 minutes before
covering with filling and topping. Makes
enough dough for one 12 to 14 inch round
pizza, two 7 to 8- inch round pizzas or one
oblong pizza, or one dozen appetizer-sized
pizzas.

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