101 Quick & Easy Italian Recipes

101 Quick & Easy
Italian Recipes
Victoria Steele
101 Quick and Easy Italian Recipes
Copyright: Victoria Steele
Published: 16th February 2018
All rights reserved. No part of this publication may be reproduced, copied in any form or by any means, electronic, mechanical, photocopying, recording or
otherwise transmitted without written permission from the publisher. You must not circulate this book in any format.
Contents
The Cooking Of Italy
Pasta
Sauces
Soups & Salads
Pizza
Side Dishes
SIDE DISHES
Creamy Risotto
Spaghetti with Garlic Sauce
Spicy Pasta Alfredo Casserole
Stewed Eggplant and Tomatoes
Green Tomato Pasta
Italian-Style Baked Zucchini
SOUPS AND SALADS

Italian Sausage Soup
Cioppino
Chicken Pesto Pasta Salad
Minute Lamb Minestrone
APPETIZERS AND SNACKS

Crostino Misto
Bruschetta
Fresh Garlic Bread with a Twist
Marinated Broccoli
Antipasto Platter
Pesto Dip
BREADS AND PASTA

Egg Noodles
Gorgonzola Focaccia
Pane Nero (Sweet Black Bread)
Incredible Garlic Bread
Italian Focaccia
Fettucini al’Alfredo
Ravioli
Pasta Di Giubileo
Baked Lasagna
Pasta E Fagioli (Macaroni & Beans)
Panettone Italian Bread
Easy Cheesy Onion Flatbread
SAUCES
Marinara Sauce
Classic Alfredo Sauce
Crockpot Pasta Sauce with Meat
Lemon Pasta Sauce
Pesto Sauce
Basic Italian Tomato Sauce
Zucchini Pesto
Italian Clam Sauce
PIZZA AND CALZONES
Cheese and Tomato Calzone
Pizza Calzone
Pizza
MAIN DISHES - CHICKEN

Authentic Italian Chicken Parmesan
Chicken Milano
Chicken Cacciatore
Chicken Picasso
Italian Chicken with Artichokes
Italian Vegetable Chicken and Pasta
Homestyle Italian Chicken
Risotto Chicken
Chicken with Sun Dried Tomatoes
Tortellini Chicken Primavera
Linguine and Chicken
Chicken Romano
MAIN DISHES - BEEF AND LAMB

Cannelloni
Garlic Tomato Sauce and Meatballs
Italian Pot Roast
Lamb and Spinach Manicotti
Mostaccioli Pasta Delight
Stuffed Manicotti
Veal Piccata
Zucchini Lasagna without Noodles
Steak Italiano
Veal Cutlets with Tomato and Basil Sauce
Mostaccioli and Meatballs
MAIN DISHES - PORK

Festive Lasagna
Rigatoni
Spaghetti Carbonara
Italian Sausage Tortellini
MAIN DISHES - SEAFOOD

Fettuccini and Salmon
Low-Fat Shrimp Fettuccini Alfredo
Trout with Prosciutto
Angel Hair with Shrimp and Zucchini
Linguine with Clam Sauce
Sea Bass with Tomato Pesto
MAIN DISHES - MEATLESS

Baked Ziti
Eggplant Pasta
Fresh Tomatoes with Fettuccini
Italian Green Beans with Cannellini Beans
Pastitsio
Linguine and Mushrooms
Manicotti with Cheese Filling
Pistachio Pasta
Spaghetti Al Pomodori
Spaghetti with Tomato Sauce
Zucchini Quiche
Risotto Milanese
Italian Strata (Breakfast)
Pasta Ai Quattro Formaggi (Pasta with Four Cheeses)
Gnocchi
DESSERTS
Amaretti (Almond Cookies)
Amaretto Biscotti
White Chocolate Macadamia Biscotti
Chocolate Torta
Fresh Orange Gelato
Italian Cookies
Tarselli
Sicilian Chocolate Cake
Tiramisu
Quick Walnut Penuche
Italian Layer Cake
Tardilla (Italian Cookies)
Italian Biscuits
The Cooking Of Italy
Italian cooking isn't one specific type of cooking. It's not just pasta and sauce, nor is it just one style of cuisine. The
recipes vary from region to region, although the basic ingredients may be similar.
Several factors combine to create unique, distinctive styles of cooking that is predominant in the various regions of
Italy. Geography, history and the economy have helped to shape regional cuisine, and conquering countries have
influenced the culture and cooking of the different regions.
Regions in northern Italy had plentiful natural resources. Their proximity to France and Austria and a thriving
economy encouraged the development of a diverse and light cuisine compared to the southern regions. The subtlety
of flavors, the delicate use of herbs like sage and rosemary and the modest use of tomato-based sauces are typical for
the regions of northern Italy.
The southern regional cooking of Italy is flavored with olives, garlic, basil and oregano. The trademark tomato is
ever-present as an ingredient and the basis of sauces. The cuisine of the southern regions reflects the Greek heritage
and Arab occupation influences Sicilian cooking with the absence of pork and the popularity of stuffed meats and
vegetables.
These influences, along with the use of seasonal ingredients, produce cuisine that emphasizes fresh ingredients,
careful preparation and maintaining the individual flavors of those ingredients.
Pasta
The earliest reference to pasta was in Sicily in the year 1154, so this dish has been a staple in the Italian diet for a
long, long while. What's great about pasta is the almost infinite variety and the versatility of the product.
From appetizers to main dishes, luncheons and desserts, pasta can be used for almost anything. (It's also great to use
for kids’ crafts - what other food can you use to keep the kids occupied on a rainy day.)
Fresh, homemade pasta is certainly the best, and it's not hard to make. Give it a try - you're sure to be a hit with your
newfound skill. When you don't have time to make homemade pasta, opt for fresh, packaged pasta from your grocer.
It cooks very quickly, and you'll find a wide variety of shapes and flavors available.
Sauces
The only thing better than the aroma of a great sauce simmering on the stove is the taste when you serve it over your
favorite pasta or rice! Using fresh vegetables and herbs makes your dish a healthy treat and gives you the
opportunity to season it the way your family prefers.
By using fresh ingredients, you control the sodium, fats and calories, and making your own sauce is an economical
way to feed your family. Don't forget, most sauces can be frozen for quick meals when time is at a premium, so
make a big batch for almost-instant dinners anytime.
Soups & Salads
Italian soups can be either light or hearty. Soup is served as the second course of a large meal, by itself as a supper
with salad and bread or as a luncheon dish.
Soups from northern Italy are generally lighter than the hearty soups from the southern part of the country.
Whichever soup you're making, start with a fresh, homemade broth. Beef, chicken or fish broths are made from
scratch and simmer for hours to develop a delightful medley of flavors that can't be matched by canned broth.
An Italian salad isn't just a bowl of lettuce with olive oil and vinegar. There are many, many greens that can be
mixed to create a flavor-filled garden salad, but it doesn't stop there.
Seafood, meat, eggs and cheese are often added to a salad for a hearty dish than can be served by itself. Pasta, grain
or rice added to the blend creates a complete meal that only needs some bread and a glass of wine for a perfect, light
supper.
Pizza
Broadly speaking, there are two basic styles of pizza. The style of pizza has nothing to do with the toppings but is
differentiated by the crust. Neapolitan-style pizza, which is thicker with a bread-like crust, is the basis for the pizza
found in the US. The other style is the roman-style pizza, which has a fine, crispy crust.
The other difference is whether or not the pizza contains tomato. Tomato-based pizza is pizze rosse and pizze
bianche is tomato-free pizza.
Then, there's a third entry in the field - calzones. This is a pizza that is folded to enclose the filling and baked. A
calzone can be filled with any choice of ingredients, so it can be either rosse or bianche.
Pizza is traditionally baked in a wood-fired oven, with dough that may rise for 24 to 36 hours, so in Italy pizza isn't
really considered fast-food.
Side Dishes
Italian side dishes are mainly vegetable recipes that follow the seasons. Using the freshest ingredients is always the
Italian chef's motto, so the side dish menu will change with the harvest.
Simple preparation and careful attention to seasonings makes Italian side dishes flavorful and appetizing. Both
tender-crisp and butter-soft recipes please any palate, and the diversity of vegetables will have you scouring your
local produce market for seasonal favorites.
Side Dishes
Creamy Risotto
6 tablespoons butter, divided
1 small onion, chopped
1 clove garlic, minced
2 cups arborio rice
Salt and pepper, to taste
1/8 teaspoon saffron
5 1/2 cups chicken broth
1/2 cup dry white wine
3/4 cup Parmesan cheese or Parmigiano Reggiano, grated
In a large stockpot, melt 2 tablespoons butter. Add onions and garlic; sauté until translucent. Add rice, salt, pepper,
saffron; sauté lightly.
In a medium saucepan, heat broth and keep at a simmer. Add wine to rice and cook until liquid has evaporated. Add
1 cup hot chicken broth to rice and cook, stirring occasionally over low heat until all the liquid is absorbed. Add
more broth, gradually, and cook while stirring until it is absorbed.
Continue cooking the rice, adding more broth every 3 to 4 minutes until each broth addition is absorbed. When all
the broth has been added and absorbed, after about 25 minutes, stir in remaining butter and Parmesan cheese. Risotto
should be rich and creamy.
Yield: 4 to 6 servings
Spaghetti with Garlic Sauce
1 lb. spaghetti, cooked
1/2 cup butter
1/2 cup extra-virgin olive oil
4 small cloves garlic, minced
2 tablespoons fresh parsley, chopped
Parmesan cheese, grated
Cook pasta according to package directions; drain and set aside.
Meanwhile, melt butter in a large pan. Add olive oil. Sauté minced garlic in oil until golden brown. Add cooked
spaghetti and parsley. Cook over low heat until heated through. Serve with grated Parmesan cheese.
Yield: 4 servings
Spicy Pasta Alfredo Casserole
1 (12 oz.) package fettuccini
1/2 cup butter
2 cups heavy cream
1/2 cup water
2 clove garlic, crushed
3 cups grated Parmesan cheese
1/2 cup fresh parsley, chopped
1 (16 oz.) carton sour cream
1 (10 oz.) can diced tomatoes and green chiles, drained
1 (14 oz.) jar artichoke hearts, drained, quartered
1 (12 oz.) jar roasted red peppers, drained, chopped
Cook fettuccini according to package instructions; drain well and set aside.
In a medium saucepan, melt butter over medium heat. Stir in heavy cream and water; simmer for 5 minutes. Mix in
garlic and 2 cups cheese; whisk quickly, heating through. Remove from heat and stir in parsley. Stir in sour cream
and tomatoes with green chiles.
Combine pasta, sauce, artichoke hearts and red peppers. Spoon into a greased 9x13x2-inch baking dish. Cover and
bake at 350 degrees F. for 45 minutes. Add last cup of cheese on top; bake for 10 minutes more.
Stewed Eggplant and Tomatoes
2 to 3 tablespoons extra-virgin olive oil
1 large onion, chopped
1 eggplant, cut into 1/2-inch cubes
2 (28 oz. each) cans San Marzano tomatoes
1/8 teaspoon oregano
2 tablespoons parsley
1/4 cup fresh basil, chopped
1/2 cup Italian cheese, grated
Coat a large skillet with olive oil; sauté onion and eggplant until slightly soft. Crush tomatoes by hand. Add
tomatoes with juice, oregano, parsley, basil and cheese to skillet and simmer for about 1 hour. Add more cheese, if
desired.
Yield: 6 servings
Green Tomato Pasta
4 cups spaghetti
4 large green tomatoes, thinly sliced (1/8-inch thick)
1 cup flour
Vegetable oil, for frying
2 garlic cloves, minced
1/4 cup parmesan cheese, grated
Prepare spaghetti according to package directions; drain well and set aside.
Season tomatoes with salt and pepper. Coat with flour and fry in hot oil with garlic until golden brown. Do not
overcook. Place fried tomato slices on top of hot, cooked pasta. Top with parmesan cheese and serve immediately.
Yield: 4 servings
Italian-Style Baked Zucchini
2 tablespoons butter
6 zucchini, cut in 1/4 inch slices and quartered
1/3 cup red bell pepper, seeded and chopped
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
4 eggs
1 cup half and half
1 cup shredded provolone cheese
2 tablespoons flour
1/4 cup grated Romano cheese
In a large skillet over medium heat, melt butter. Sauté zucchini, bell pepper, Italian seasoning, salt, pepper and garlic
powder until vegetables are tender yet crisp.
In a large bowl, beat eggs until foamy; stir in cream, provolone cheese and flour. Add vegetable mixture and pour
into a well-buttered baking dish. Sprinkle Romano cheese over the top of the mixture. Bake 40 to 45 minutes at 350
degrees F. until a knife inserted into the center comes out clean. Let stand for 5 minutes before serving.
Yield: 6 servings
Soups and Salads
Italian Sausage Soup
12 mild or hot Italian sausage
1 onion, chopped
3 cloves garlic, crushed
1/2 cup dry wine
4 cups broth**
1 (28 oz.) can crushed San Marzano tomatoes
2 to 3 zucchini, cut into 1/4-inch slices
1 bell pepper, chopped
1 cup pasta shells, uncooked
3 teaspoons Italian herbs
Salt, to taste
Cut sausage into 1/4-inch slices and brown in a Dutch oven. Remove meat to side and drain fat. Sauté chopped
onion and garlic in large saucepan until tender. Add wine, broth, tomatoes, zucchini, bell pepper, pasta, sausage,
herbs and parsley. Season to taste with salt.
Simmer 30 minutes or longer, until pasta is cooked. Optional - sprinkle each bowl with Parmesan or Romano cheese
when serving.
Yield: 10 servings
**Broth:
Make an easy vegetable broth using vegetables or vegetable scraps - Use 4 cups of water, 2 or 3 cups vegetable scraps, a chopped onion, 2 garlic cloves and
a teaspoon of parsley.
Over medium heat, using a large stockpot, heat the water to boiling and add veggies, onion, garlic and parsley. Reduce heat to low and simmer, covered,
for one hour. Discard the solid vegetables; pour broth through a strainer.
Cioppino
1 cup onion, chopped
1 cup parsley, chopped
1 cup celery, chopped
2 large cloves garlic, minced
2 (28 oz.) cans stewed tomatoes
1 (6 oz.) can tomato paste
4 cups water
4 crabs, cleaned, cracked and broken into sections
12 to 18 clams, in the shell
2 lbs. shrimp, peeled
1 lb. scallops
2 pounds white fish, cut in chunks squid, abalone, oysters and any other assorted seafood to cook's choice
2 cups dry red wine
In a large, deep soup pot, cook onion, parsley, celery and garlic in olive oil until they turn transparent. Add
tomatoes, tomato paste, Italian seasoning, oregano, salt, pepper and water. Simmer, covered, for 30 minutes.
Add crab, clams, fish, scallops, other shellfish and wine. Cover and simmer for 15 to 20 minutes. Add a cup of
additional water, if needed. Serve in large soup bowls with warm sourdough bread.
Yield: 8 servings
Chicken Pesto Pasta Salad
3 chicken breasts, grilled or baked
1 lb. penne pasta
1 1/2 cups pesto
2/3 jar sun-dried tomatoes in oil, chopped
4 ounces feta cheese, crumbled
3/4 cup artichoke hearts (optional)
3/4 cup Kalamata olives, halved
Parmesan cheese, freshly grated
Cut cooked chicken into bite-sized pieces. Combine pasta with pesto, sun-dried tomatoes, feta cheese and artichokes
(if using); mix well. Add chicken and olives, stir to mix. Serve with Parmesan cheese.
Yield: 6 servings
Minute Lamb Minestrone
1 (16 ounce) package seasoned frozen pasta and vegetable mix
4 1/2 cups reduced salt beef broth
1 (14.5 ounce) can diced tomatoes, or whole tomatoes, cut up
3 tablespoons tomato paste
1 (8.75 ounce) can kidney beans, drained
1 teaspoon Italian seasoning, crushed
1 1/2 cups lamb, cooked, cut into small cubes
Pesto, optional
In a large saucepan, combine pasta/vegetable mix and beef broth. Bring to a boil; reduce heat. Cover and simmer 5
minutes. Stir in tomatoes, tomato paste, kidney beans, Italian seasoning and lamb. Bring to a boil; cook 1 minute to
heat through. Serve with a dollop of pesto, if desired.
Yield: 6 servings
Appetizers and Snacks
Crostino Misto
3 artichokes, thinly sliced

2 tablespoons extra-virgin olive oil
1 garlic clove, minced
Sprig of parsley, chopped
12 slices mozzarella cheese
12 slices French bread
4 anchovy fillets, minced
Butter, softened
4 slices smoked salmon
Preheat oven to 350 degrees F. In a small skillet, sauté artichokes in olive oil with garlic and parsley. Place a slice of
cheese on each slice of bread; line bread on a baking sheet. Bake at 350 degrees F until cheese has completely
melted.
Meanwhile, combine anchovies and butter to form a paste. When cheese has melted, on 1/3 of the bread, spread the
anchovy mixture; on 1/3 spread the artichoke mixture and on 1/3, spread the salmon. Sprinkle with melted butter
and serve.
Yield: 4 servings
Bruschetta
2 large garlic cloves, minced
1 loaf of baguette bread
4 Roma tomatoes, chopped
1/4 cup fresh basil, chopped
1/4 cup Parmesan cheese, freshly grated
Preheat oven to 350 degrees F. Mix garlic and olive oil together in a small bowl. Slice baguette into 1/2-inch thick
slices. Brush bread slices with some of the garlic mixture and place on a baking sheet.
Bake at 350 degrees F for 10 minutes, turning over halfway through baking. Add chopped tomatoes and basil to
remaining garlic mixture and spoon onto toasted bread slices. Sprinkle with cheese and serve.
Yield: 6 servings
Fresh Garlic Bread with a Twist
1 loaf French bread
2 to 3 garlic cloves
1/4 cup Parmesan cheese, grated
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
Slice French bread into 3/4-inch slices; set aside. Heat oil in skillet and sauté garlic until golden brown. Dip each
piece of bread in oil, flat side down, to absorb oil and garlic. Sprinkle each slice with Parmesan, basil and oregano.
Broil until golden brown. Serve immediately.
Yield: 1 loaf
Marinated Broccoli
3/4 lb. broccoli florets
1 lemon, juiced
4 garlic cloves, sliced
Blanch broccoli and chill at least 3 hours. Place broccoli in a large bowl. Add olive oil, lemon juice, salt and pepper
to taste. Add garlic and toss. Chill 8 hours or overnight.
Yield: 4 servings
Antipasto Platter
Salad:
Lettuce, chopped into bite size pieces
Tomato pieces
Cucumber pieces
Red onion slices
Celery pieces
Green bell pepper pieces
Dressing:
1/3 cup red wine vinegar
1 garlic clove, crushed and minced
1/4 teaspoon salt
1/8 teaspoon pepper
In a small jar with leak-proof lid, combine dressing ingredients and shake until well combined. Combine salad
ingredients. Toss salad with vinegar and oil dressing to your taste. Place salad on a large platter.
Trim with deviled eggs, various cheese such as Parmigiano-Reggiano, mozzarella and Pecorino Romano, salami
slices, marinated artichoke hearts, canned eggplant, black and green olives, chunks of white tuna, slices of sweet
pickled peppers and anchovies and serve.
Pesto Dip
1 cup mayonnaise
1 cup sour cream
1 (10 oz.) package spinach
1/3 cup parmesan cheese, grated
1/4 cup walnut pieces
1 teaspoon dried basil
1/4 teaspoon salt
1 garlic clove, crushed
In blender or food processor, blend all ingredients until almost smooth. Cover and chill.
Yield: 2 servings
Breads and Pasta
Egg Noodles
These noodles can be served with spaghetti, Alfredo or butter sauce.
1 1/4 cups flour

1/2 teaspoon salt
1 egg yolk
1 egg
1/4 cup water
Extra flour, for dusting
In a large bowl, combine flour and salt. In a small bowl, mix egg yolk, egg and water. Make a well in the flour and
add egg mixture; mix thoroughly until a stiff dough forms. Place dough on a floured surface and knead 10 minutes.
Bring a large stock pot of water to a boil. On a floured surface, roll out dough very thin; cut into strips. Place all
noodles into boiling water and cook 10 to 15 minutes. Drain in colander and serve with desired sauce.
Gorgonzola Focaccia
A savory treat that is appealing to the eye and tastebuds! The cheese settles into the valleys creating an uneven,
rustic surface. Best when eaten slightly warm.
Dough:
3 1/2 teaspoons active dry yeast
1 1/2 cups warm water
3 3/4 cups unbleached all-purpose flour
2 1/2 teaspoons salt
Topping:
8 oz. Gorgonzola cheese
1/4 cup whipping cream
1/2 teaspoon dried thyme
Olive oil, for brushing tops
Dough: In a large mixing bowl, stir yeast into warm water. Let stand 10 minutes. Stir in olive oil, then flour and salt.
Knead on lightly floured surface until smooth and elastic, 8 to 10 minutes. Place dough in an oiled bowl, cover
tightly and let rise until doubled, 1 to 1 1/2 hours. Cut dough in half and place each piece in a lightly oiled 9-inch to
10-inch pie plate. Flatten and stretch dough to cover as much of the bottom as possible, then dimple tops quite
vigorously with fingertips to stretch some more. Cover with a towel and let dough relax 10 minutes. Dimple and
stretch again so that it really covers the bottom. Let rest once more for 20 to 25 minutes.
Topping: Mash cheese in a bowl with a wooden spoon and beat in cream and thyme. Spread cheese mixture equally
over the doughs. Brush tops lightly with olive oil and cover with a towel; let rise until well puffed, 50 to 60 minutes.
Heat oven to 425 degrees F. Bake 10 minutes; reduce heat to 375 degrees F. and bake until topping is golden brown
and just starting to bubble, about l0 minutes. Unmold immediately.
Yield: Two 9-inch loaves

Pane Nero (Sweet Black Bread)
4 egg whites
1/2 cup granulated sugar
4 egg yolks
4 oz. box baking chocolate
1 tablespoon granulated sugar
1/2 cup all-purpose flour
1 tablespoon potato flour
In a medium bowl, beat egg whites until stiff. In a large bowl, beat 1/2 cup sugar and egg yolks together until
creamy and yellow. Fold in egg whites.
Combine chocolate with 1 tablespoon sugar over low flame until chocolate is melted; add to egg mixture. Sift the
two flours together and gently mix into batter.
Butter an 8x8x2-inch cake pan. Sprinkle buttered surface of pan with 1 tablespoon sugar; spread around as evenly as
possible and shake out excess sugar. Pour in batter and bake at 375 degrees F. for 35 minutes.
Incredible Garlic Bread
1 (1 lb.) loaf frozen bread dough
1/4 cup butter or margarine
1 tablespoons fresh parsley, finely chopped
1 tablespoon beaten egg
1 teaspoon garlic powder
Thaw bread just until it can be sliced, about 30 minutes. Cut loaf into slices. Keep pieces in loaf shape for easy
reassembly. Grease a 9 x 5-inch loaf pan. Melt butter or margarine. Stir in parsley, egg and garlic powder. Dip bread
dough pieces in butter mixture, coating completely. Reassemble loaf in the prepared pan. Pour any extra butter
mixture on top.
Let rise in a warm-draft free area until doubled, about 2 1/2 hours. Bake at 350 degrees F. for 25 minutes, or until
top is golden brown. Let cool slightly in pan before serving.
Yield: 1 loaf
Italian Focaccia
Focaccia is a flat Italian bread similar to pizza dough. It is usually seasoned with olive oil, salt and sometimes
herbs, and can also be topped with cheese, onions, cheese, vegetables or meat.
2 1/2 to 3 cups all-purpose or unbleached flour

2 teaspoons granulated sugar
1 package regular or quick-acting dry yeast
1/4 teaspoon salt
1/4 cup + 1 tablespoon olive or vegetable oil, divided
1 cup very warm water (120 to 130 degrees F.)
2 tablespoons fresh herbs (such as basil, oregano or rosemary) chopped
2 tablespoons Parmesan cheese, grated
2 tablespoons onion, chopped
Mix 1 cup flour, sugar, yeast and salt in a large bowl. Add 1/4 cup oil and warm water. Beat on medium speed 3
minutes, scraping bowl occasionally. Stir in small quantities of remaining flour until dough is soft and leaves sides
of bowl.
Place dough on a floured surface; gently roll in flour to coat. Knead 5 to l0 minutes or until dough is elastic and
smooth. Grease a medium-size bowl, add dough to bowl, then flip dough so greased side is up. Cover bowl and let
dough rise in warm place 1 to 1 1/2 hours or until doubled in size. (If an indentation remains when touched, dough is
ready.)
Heat oven to 425 degrees F. Grease 2 cookie sheets. Punch dough down and divide in half. Shape each half into
flattened 12-inch rounds on cookie sheet. Cover and let rise in warm place 20 minutes. Prick centers and 1-inch from
edge thoroughly with fork Brush with oil. Sprinkle each with 1 tablespoon herbs, cheese and onions. Bake at 425
degrees F. for 12 to 15 minutes or until golden brown. Serve warm.
Yield: 2 loaves
Fettucini al’Alfredo
Homemade Noodles:
3 cups all-purpose flour

Salt
3 eggs
3 tablespoons lukewarm water
Alfredo Sauce:
2/3 cup heavy cream

1 1/4 cups grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
Parsley, chopped
Homemade Noodles: In medium bowl, combine flour and 1/2 teaspoon salt. Make well in center. Add eggs and
water; beat vigorously with fork until ingredients are well combined. Dough will be stiff. Turn out on lightly floured
surface, and knead until smooth and elastic, about 15 minutes. Cover with a bowl; let rest 10 minutes.
Divide dough into 4 parts. Keep covered with bowl until ready to roll out. Roll out each part to paper thinness, a 12-
inch square. Sprinkle lightly with flour. Then roll loosely around rolling pin, as for jelly roll. Slip out rolling pin.
With sharp knife, cut into 1/8-inch wide strips for fine noodles, 1/3-inch wide strips for broad noodles. Arrange the
dough strips on an ungreased cookie sheet.
In a large kettle, bring 4 quarts water with 1 tablespoon salt to boiling. Add noodles; return to boiling. Boil,
uncovered and stirring occasionally, until tender, about 20 to 25 minutes. Drain noodles; keep warm.
Alfredo Sauce: Heat cream and butter in medium saucepan until butter or margarine is melted. Remove from heat.
Stir in 1 cup Parmesan cheese, salt and pepper until sauce is well-blended and fairly smooth. Add to noodles; toss
until well coated. Sprinkle with chopped parsley and remaining Parmesan cheese. Serve at once.
Yield: 6 servings
Ravioli
To make 3/4 lb. noodles:
1 to 1 1/2 cups flour

1 egg
1 egg white
1 tablespoon olive oil
1 teaspoon salt
Few drops of water
Pour flour in large mixing bowl, or in a heap on pastry board. Make well in center; add egg, egg white, oil and salt.
Mix together with a fork or fingers until dough can be gathered into a rough ball. Moisten any remaining dry bits of
flour with drops of water and press into the ball.
Divide dough into 4 pieces, roll out first 1/4 of dough as thin as possible. Cover rolled pasta with damp towel to
prevent drying out. Roll out second 1/4 of dough to same size and shape. Place a mound of 1 tablespoon cheese or
meat mixture every 2 inches across and down the pasta. Dip pastry brush or index finger in water. Make vertical and
horizontal lines between the mounds of ravioli filling. Use enough water to wet lines evenly as water acts as bond to
hold finished ravioli together.
Carefully spread second sheet of rolled out pasta on top of first one, pressing down firmly around filling and along
wetted lines. Using a ravioli cutter, pastry wheel or small knife, cut the pasta into squares along the lines. Separate
mounds and set them aside on wax paper.
Roll out other two portions of dough in same fashion. To cook, drop ravioli into 6 to 8 quarts rapidly boiling salted
water and stir gently with wooden spoon to keep pasta from sticking to one another or to go to the bottom of pot.
Boil for about 8 minutes until tender. Drain thoroughly in large sieve. Serve with favorite tomato sauce or add butter
and freshly grated Romano cheese and gently stir all together immediately before serving.
Cheese Filling:
1 1/2 lb. Ricotta cheese

2 teaspoons grated onion
3 egg yolks
In a large mixing bowl, combine Ricotta cheese, Romano cheese, onion, egg yolks and salt. Carefully stir together
until well mixed. Set aside until dough is rolled out.
Meat Filling:
4 tablespoons onion, chopped
1 lb. ground beef
1 (10 oz.) frozen package or 3/4 lb. fresh spinach, cooked, squeezed and chopped
1/8 teaspoon of ground nutmeg
3 eggs
Salt to taste
Melt butter in a small skillet and cook onions, stirring often for 8 minutes or until transparent but not brown. Add
ground beef and cook, stirring constantly, until meat loses redness and liquid in pan cooks away. Transfer to a large
mixing bowl and stir in chopped spinach, cheese and nutmeg. Beat eggs lightly and add to meat mixture, taste and
season with salt.
Pasta Di Giubileo
1 lb. penne pasta
1/3 cup pine nuts, toasted
1 cup fresh spinach, packed
1/4 cup sun-dried tomatoes, julienne in olive oil
3 garlic cloves, finely chopped
1/2 cup chicken stock
1/2 teaspoon crushed red pepper
1 cup marinara sauce
5 leaves fresh basil, coarsely chopped
In a medium skillet, sauté garlic and crushed red pepper in olive oil until lightly browned. Add tomatoes, stock,
butter, marinara sauce, basil and spinach. Cook over medium heat until heated through. Toss with cooked and
drained pasta. Top with pine nuts and serve.
Yield: 4 servings
Baked Lasagna
1 lb. Italian sausage
1 clove garlic, minced
1 tablespoon dried basil, crushed
1 (14.5 oz.) can whole, peeled tomatoes
2 (6 oz.) cans tomato paste
1 lb. lasagna
3 cups ricotta or creamy cottage cheese
2 tablespoons dried parsley flakes
2 beaten eggs
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated Italian cheese
1 lb. Mozzarella cheese, thinly sliced
Brown meat slowly; spoon off excess fat. Add garlic, basil, salt, tomatoes and tomato paste; simmer uncovered 30
minutes, stirring occasionally. Cook lasagna in large amount boiling salted water until tender; drain and rinse.
Combine ricotta or cottage cheese, parsley, eggs, salt and pepper and Italian cheese. Spread meat mixture to cover
large rectangular baking dish, then half the lasagna noodles, then spread with half Ricotta cheese filling and half the
Mozzarella cheese. Repeat layers, ending with meat sauce. Bake in moderate oven, 375 degrees F., about 30
minutes. Let stand 10 minutes before cutting in squares.
Pasta E Fagioli (Macaroni & Beans)
1 medium onion, chopped
1 tablespoon + 1 teaspoon olive oil
3 cloves garlic, peeled and sliced
5 (8 oz.) cans tomato sauce
4 (15 oz.) cans Great Northern beans, drained
10 leaves fresh basil, chopped
1 bay leaf
2 teaspoons salt
2 tablespoons oregano
2 1/2 cups elbow macaroni
Parmesan cheese
Heat olive oil in a large pot on high. Add onions and sauté 1 minute. Turn down heat to medium-high. Add garlic
and cook for 10 minutes. Add tomato sauce, drained beans and 1 1/2 cans (from beans) of water to pot; mix well.
Add fresh basil, bay leaf, salt and oregano.
Let simmer 1-1/2 to 2 hours, stirring often. During the last 1/2 hour, you may want to crush beans to cook down to a
paste. In a separate pot, boil macaroni until done; drain, then combine with sauce and serve with Parmesan cheese.
Yield: 4 to 6 servings.
Panettone Italian Bread
1 cup warm water (110 degrees F)
1 (.25 oz.) pkg. active dry yeast
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup plain yogurt, nonfat
1/4 cup dried currants
1/2 cup sweet raisins
1 tablespoon lemon zest, grated
1 tablespoon butter, melted
1 tablespoon confectioners’ sugar
In a medium mixing bowl, combine water, sugar and yeast. Once mixed, cover bowl and let stand for approximately
10 minutes, or until mixture is foamy. Add to mixture the following: lemon zest, vanilla, eggs, salt and yogurt and
mix well. Mix in the flour a little at a time until the dough forms a ball that is manageable.
On a lightly floured surface, knead dough for 5 to 10 minutes, add more flour if needed. Dough should be soft and
workable, not sticky. Lightly spray a mixing bowl with non-stick spray, place dough in the bowl, cover and let the
dough rise in a warm area until it has doubled, approximately 60 minutes.
Spray an 8-inch round cake pan with non-stick cooking spray. Place confectioners’ sugar and dried fruit in a bowl
and mix. Punch down the dough in the bowl, then place on floured surface and knead the fruit into the dough.
Form the dough into a ball and place it into the 8-inch cake pan. Cover cake pan with tea towel; let dough rise for 30
minutes. (Dough will rise above the cake pan.) Brush melted butter on top of dough. Bake for 45 minutes at 350
degrees F. until loaf is golden brown. Inserted toothpick should come out clean.
Easy Cheesy Onion Flatbread
1/2 cup green onions, chopped
1/4 cup mayonnaise
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1 (11 oz.) can refrigerated soft breadsticks
Heat oven to 350 degrees F. In a medium bowl, combine all ingredients except breadsticks. Mix well; set aside.
Remove dough from can and separate into 8 coils without unrolling. Place coils on an ungreased cookie sheet. Press
each coil into a 4-inch circle. Spread 1 tablespoon cheese mixture on each circle to within 1/4-inch of edge. Bake at
350 degrees F. for 13 to 18 minutes. Serve warm.
Yield: 8 servings
Sauces
Marinara Sauce
1 (28 oz.) can San Marzano whole peeled tomatoes
1 large onion, diced
1 large carrot, diced
1/4 cup olive oil
1 teaspoon basil, crushed
1/4 cup parsley
2 teaspoons salt, or to taste
Pour tomatoes into a bowl and crush with spoon or hands. In a medium saucepan, simmer tomatoes, onion and
carrots for 15 minutes. Puree in blender and return to saucepan.
In a small skillet, sauté garlic in olive oil for 1 minute. Add to tomato mixture and cook 5 minutes more. Stir in
basil, parsley and salt just before serving. Serve over cooked pasta.
Yield: 3 cups
Classic Alfredo Sauce
2 cups heavy cream
1 cup unsalted butter
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon nutmeg (optional)
1 cup Parmesan cheese, grated
2 tablespoons fresh parsley, chopped
In a medium saucepan, heat cream over low heat; melt butter in cream, stirring constantly, bringing almost to
boiling. Whisk in salt, pepper and nutmeg.
Before serving, stir in cheese. Sprinkle with fresh parsley.
Yield: 6 servings
Crockpot Pasta Sauce with Meat
2 lb. lean ground beef
2 yellow onions, chopped
3 cloves garlic, crushed
5 (28 oz. each) cans San Marzano whole peeled tomatoes, well drained
2 (8 oz.) cans tomato sauce
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon pepper
In a large skillet, brown ground beef with onions and garlic. Place in a 5 to 6-quart crockpot. Put well drained
tomatoes in blender or food processor and puree until smooth. Add to crockpot. Add remaining ingredients and stir
well. Cook in crockpot 10 to 12 hours on low heat.
Yield: 4 quarts
Lemon Pasta Sauce
1 lb. pasta
3/4 cup water
4 cubes chicken bouillon
3 garlic cloves, crushed
1/4 cup lemon juice
1/2 teaspoon cornstarch
1 tablespoon Parmesan cheese, grated
Cook pasta according to package directions; drain and set aside. In a medium saucepan, combine water, Italian
seasoning, chicken bouillon, olive oil, garlic, lemon juice and cornstarch; heat until slightly thickened.
Pour sauce over cooked pasta; toss, top with Parmesan cheese and serve.
Yield: 4 servings
Pesto Sauce
1/4 cup pine nuts or walnuts
2 cloves garlic, peeled
1 cup fresh basil
1/4 cup fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
In a blender or food processor, chop nuts and garlic. Add half of the olive oil, basil and parsley and blend. Add
remaining half and blend until smooth. Slowly add cheese, salt and pepper and blend until smooth. The finished
sauce should be slightly runny.
Try this pesto sauce on trenette pasta or linguine.

Basic Italian Tomato Sauce
1 teaspoon parsley, minced
1 clove garlic, chopped
1 (28 oz.) can whole San Marzano tomatoes
1 (10.75 oz.) can tomato puree
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon basil leaf, minced
1 bay leaf
Place olive oil, onion, parsley and garlic in saucepan and brown lightly. Add tomatoes and tomato puree, salt and
pepper and simmer 45 minutes. Add basil, oregano and bay leaf.
Cook 10 minutes over medium heat. Makes sufficient sauce for 1 lb. of spaghetti or macaroni.
Zucchini Pesto
1/4 cup fresh basil
1 clove garlic (or more to taste)
3 medium zucchini, chunked and steamed (reserve liquid)
1 to 2 tablespoons olive oil
1 cup low-fat ricotta cheese
Salt and pepper to taste
1 tablespoon Parmesan cheese, grated
Place basil and garlic into a blender or food processor and process until finely chopped. Add remaining ingredients
and puree until smooth. Adjust seasoning; and add reserved
zucchini liquid if sauce is too thick (chicken stock may also be used - it will give a richer flavor). Toss with warm
pasta, preferably angel hair or thin spaghetti.
Yield: 4 servings
Italian Clam Sauce
2 tablespoons olive oil
2 tablespoons margarine
2 cloves garlic, minced
1 tablespoon all-purpose flour
2 tablespoons Parmesan cheese
1 can minced clams, with juice to equal 1 cup (add milk if necessary)
3/4 teaspoon dried basil
1 tablespoon dried parsley
1/8 teaspoon salt
1/8 teaspoon pepper
Heat oil, margarine and garlic on low heat in a heavy saucepan. Stir the flour thoroughly into the melted fat until
mixture is smooth. Add Parmesan cheese and stir until blended. Remove pan from heat. Very slowly add the clams
and liquid to the pan; add cheese and garlic mixture, blending until smooth. Add basil, oregano, parsley, salt and
pepper.
Return to heat and cook slowly, stirring constantly until sauce thickens and looks smooth and glossy. Serve over
cooked pasta.
Yield: 3 servings
Pizza and Calzones
Cheese and Tomato Calzone
1 loaf frozen bread
2 cups mozzarella cheese, grated
2 Roma tomatoes, chopped
1/3 cup pizza sauce
1 egg
1 tablespoon water
Cornmeal and flour (for dusting)
Optional: Ham, Canadian bacon, green pepper, mushrooms, onions, olives, chicken, pesto
Thaw bread and allow to rise. Set oven rack in lowest position. Preheat oven to 450 degrees F. Sprinkle baking sheet
with cornmeal and set aside.
On a lightly floured surface, divide dough into 6 pieces. Cover pieces and let rest while making the filling. Toss
together mozzarella cheese, tomatoes and pizza sauce. Prepare optional ingredients.
With a rolling pin, roll each piece of dough into a 6-inch circle. Spoon about 1/4 cup of cheese filling onto half of
each circle, leaving a 1-inch border. Top with optional ingredients. Beat egg and water together with a fork. Moisten
edges of the dough with a mixture of egg and water, using pastry brush. Fold the circle in half over the filling. Use
the tines of a fork to seal the edges together so none of the filling leaks out as the calzone bakes. Transfer calzones
to prepared baking sheet. Bake 12 to 15 minutes. Remove from baking sheet and cool on wire rack.
Yield: 6 servings
Pizza Calzone
Crust:
2 1/2 – 3 cups flour

1 (.25 oz.) package dry yeast
1/2 teaspoon salt
1 cup warm water (120 degrees F.)
2 tablespoons oil
Filling:
1 lb. ground meat, beef or pork

1 cup onion, chopped
1/2 cup green bell pepper, chopped
2 tomatoes, chopped
1/3 cup tomato paste
1 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon salt
3 tablespoons water
1 1/2 cups mozzarella cheese, shredded
1 egg, slightly beaten with 1 tablespoon water
Crust: In a large bowl, combine 1 1/4 cups flour, yeast and saIt. Add warm water and oil. Beat at low speed on
electric mixer for 30 seconds, scraping sides of bowl. Beat 3 minutes on high. Stir in remaining flour to form a
dough; turn out on a floured board and knead 6 to 8 minutes. Cover and let rest 10 minutes. Divide into 6 parts and
roll into 8 inch circles. Let rise for 20 minutes.
Filling: Cook ground meat with onion and bell pepper until vegetables are tender. Drain. Combine tomatoes, tomato
paste, basil, thyme, salt and 3 tablespoons water. Add to meat mixture. Spoon onto crust circles. Sprinkle with
mozzarella cheese. Moisten edge of dough with mixture of egg and water. Fold in half. Seal edges. Prick tops. Brush
with egg mixture. Bake on greased baking sheet and bake at 375 degrees F. for 25 to 30 minutes.
Yield: 6 servings
Pizza
Dough:
1/2 package yeast
1/2 cup + 2 tablespoons warm water
1/2 teaspoon salt
1 3/4 cup flour
Sauce:
1 (8 oz.) can tomato sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon rosemary
1/4 teaspoon thyme
Toppings:
1 cup mozzarella cheese, grated
1/2 lb. sausage or ground beef, cooked
1 link pepperoni, sliced
1/3 cup mushrooms, olives, green pepper or onion, chopped
1 teaspoon olive oil

1 tablespoon cornmeal
Dough: Dissolve yeast in water. Add oil and salt. Blend in flour to make a stiff dough. Knead lightly on floured
surface. Place in greased bowl, turn to grease top. Cover and let rise until doubled.
Sauce: Combine all sauce ingredients together and mix well.
Toppings: Prepare as desired.
Assembly: Preheat oven to 450 degrees F. Brush pizza pan or baking sheet with olive oil, sprinkle with corn meal.
Roll dough into a 14-inch circle. Place on pizza pan or baking sheet. Roll edges to make a stand-up ridge. Cover
dough with sauce and sprinkle with cheese. Top with desired toppings. Bake 20 to 30 minutes at 450 degrees F. until
crust is golden. Yield: 6 servings
Main Dishes - Chicken
Authentic Italian Chicken Parmesan
Tomato Sauce:
1 large onion, very finely chopped
1 (28 oz.) can whole peeled tomatoes
1 1/2 teaspoons dried basil
1 cup red wine
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Chicken:
6 boneless, skinless chicken breast halves
1 1/2 cups Parmesan cheese, freshly grated, divided
1 cup Italian dry bread crumbs
1 cup all-purpose flour
2 eggs
8 ounces mozzarella cheese, shredded
6 ounces spaghetti
1/2 cup fresh parsley, minced
Tomato Sauce: In a deep skillet, heat olive oil over medium high heat; add onion and garlic and cook 10 minutes or
until very soft. Stir in tomatoes with juice, basil, wine, oregano and salt and pepper. Break up tomatoes with spoon.
Bring to a simmer, then reduce heat to low and simmer for 30 minutes or until mixture thickens. Pour sauce in a
large bowl; set aside. Wipe skillet clean and set side.
Chicken: Preheat oven to 375 degrees F. On a work surface, wrap 3 pieces of chicken in plastic wrap. Pound
chicken with a meat mallet to about 1/4-inch thick. Repeat with remaining breasts. In a shallow bowl, mix 1 cup
Parmesan cheese with bread crumbs and oregano.
Place flour and eggs in separate bowls. Beat eggs. Coat each chicken piece with flour, dip into eggs. Coat with
Parmesan mixture. Place on ungreased baking sheet. In same skillet used to make sauce, melt butter and olive oil
over medium-high heat. Add chicken, in batches, and cook, turning once, 2 to 3 minutes on each side or until golden
brown.
Place all chicken in a 9x13x2-inch baking dish, overlapping pieces. Pour sauce over chicken, except for 1/2 cup.
Sprinkle mozzarella and remaining Parmesan cheese over top. Bake at 375 degrees F. until cheese is golden, about
15 to 18 minutes.
Cook pasta according to package directions. Drain pasta and return to pot. Toss with remaining 1/2 cup sauce. Place
chicken on warm pasta and sprinkle with parsley.
Yield: 6 servings
Chicken Milano
2 cloves garlic, finely minced
4 half chicken breasts, boneless and skinless
1/2 teaspoon basil, crushed
1/8 teaspoon crushed red pepper flakes (optional)
1 (14 1/2 oz.) can Italian style stewed tomatoes
1 (16 oz.) can Italian green beans, drained
1/4 cup whipping cream
Rub garlic over chicken. Sprinkle with basil and red pepper. Season to taste with salt and pepper, if desired. In
skillet, brown chicken in oil. Stir in tomatoes. Cover and simmer 5 minutes. Uncover and cook over medium heat, 8
to 10 minutes, or until liquid is slightly thickened. Stir in green beans and whipping cream; heat through. Do not
boil.
Yield: 4 servings
Chicken Cacciatore
6 tablespoons olive oil
5 to 6 lbs. chicken pieces
1 cup onion, minced
3/4 cup green pepper, minced
1 (28 oz.) can San Marzano peeled tomatoes
1/2 cup Chianti wine (red wine)
1/2 teaspoon pepper
1/2 teaspoon allspice
2 bay leaves
1/2 teaspoon dried thyme
Dash cayenne pepper
In a deep skillet, heat olive oil over medium high heat. Sauté chicken until golden on all sides. Add onions, green
pepper and garlic; brown lightly. Add remaining ingredients and simmer, uncovered, 30 to 40 minutes, or until
chicken is fork tender.
Serve over hot, cooked rice.
Yield: 8 servings
Chicken Picasso
1/2 cup flour
3 to 4 boneless, skinless chicken breasts or tenders
2 tablespoons cornstarch
1/4 cup Triple Sec or brandy
4 cups fresh fruit, cut up (melons and pineapple give a nice flavor to the chicken)
1 clove garlic, chopped
1 onion, chopped
Melt butter in sauté pan or wok. Flour chicken and brown in melted butter. Remove to serving platter and keep
warm. In a small bowl, stir cornstarch into Triple Sec or brandy until smooth and dissolved; pour into sauté pan and
add fruit, garlic, onion and salt and pepper.
Stir over low heat until fruit is heated, and sauce is thickened. Pour sauce over chicken and serve. Good served with
rice pilaf or wild rice.
Yield: 4 servings
Italian Chicken with Artichokes
2 (6 oz. each) jars marinated artichoke hearts
1/4 cup flour
8 boneless skinless chicken breast halves
6 tomatoes, peeled and quartered or 1 (16 oz.) can tomatoes
4 small cloves garlic, minced
1 lb. fresh mushrooms, trimmed, sliced
1 cup dry sherry
2 tablespoons fresh parsley, minced
3/4 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon dried basil
Drain artichokes, reserving marinade. Combine 1/2 of the marinade with olive oil in a large skillet; heat over
medium-high heat. Place flour in a paper bag. Coat chicken breasts one at a time, shaking until well coated. Place
floured chicken in hot oil and brown on each side, about 5 to 7 minutes per side. Transfer browned chicken to a 3
quart casserole dish; set aside.
Preheat oven to 350 degrees F. Add tomatoes, garlic, mushrooms, sherry, parsley, salt, pepper, oregano and basil to
olive oil in skillet; simmer over medium-low heat for 10 minutes. Pour sauce over chicken and bake at 350 degrees
F, uncovered, for 50 minutes. Sprinkle artichoke hearts over top and bake for 10 more minutes.
Yield: 8 servings
Italian Vegetable Chicken and Pasta
1/2 lb. linguine or vermicelli pasta, cooked
1 cup zucchini halved, sliced
1 1/4 cups yellow squash, quartered, sliced
1/2 cup asparagus, cut into 1-inch pieces
2 cloves garlic, diced
1/3 cup red bell pepper, julienned
2 green onions, sliced
1/2 cup mushrooms, sliced
3 Roma tomatoes, diced
3 chicken breasts, cooked, diced
2 cups whipping cream or half & half
1 teaspoon white pepper
1/2 cup Parmesan cheese, freshly shredded
Stir fry zucchini and yellow squash in olive oil for I minute. Add asparagus, garlic, bell pepper, green onions and
mushrooms. Stir fry 3 to 4 minutes until they start to soften. Add tomatoes and cooked chicken. Cook 1 to 2
minutes. Add cooked pasta and cook until heated through.
In a separate pan, heat cream until bubbly. Continue to cook approximately 4 to 5 minutes until it starts to reduce.
Add white pepper. Pour cream over vegetables and chicken; add cheese and toss. Serve immediately.
Yield: 4 servings
Homestyle Italian Chicken
1/2 cup bacon, chopped
1 1/2 lbs. boneless, skinless chicken breasts
4 to 6 (medium) Roma tomatoes, seeded, chopped
1/2 cup chicken broth
1 tablespoon Italian seasoning
1/8 teaspoon cayenne pepper
1 lb. fettuccini
1 tablespoon butter
In a large skillet, cook bacon until crisp; remove. Discard all but 1 tablespoon bacon grease. Add chicken and cook
until browned and cooked through. Remove chicken.
Add tomatoes, broth, Italian seasoning, pepper and garlic to the skillet. Bring to a boil, then simmer 5 to 10 minutes
or until most of the liquid has evaporated. Return chicken to pan, stirring until heated.
Cook pasta according to package directions; drain. Toss with butter. Place on serving platter. Pour chicken mixture
over cooked pasta, top with crumbled bacon and Parmesan cheese.
Yield: 4 servings
Risotto Chicken
2 to 4 tablespoons extra-virgin olive oil, divided
2 boneless chicken breasts, cubed
1 cup onion, chopped, divided
3 garlic cloves, minced
1/4 cup sun-dried tomatoes in oil, drained, chopped
2 to 3 tablespoons fresh herbs, chopped (basil, rosemary thyme, oregano, parsley)
1 1/2 cups Arborio rice
4 to 6 cups hot chicken broth
1/2 cup Parmesan cheese, shredded
Heat 1 to 2 tablespoons olive oil in heavy skillet. Sauté chicken with 1/2 cup onion and garlic until chicken is
opaque and onion is tender. Season with salt and pepper to taste. Stir in tomatoes and herbs. Keep warm over low
heat. In another large, heavy skillet, heat I to 2 tablespoons olive oil; sauté rice until lightly browned. Add wine and
stir until absorbed.
Stir in hot chicken broth one cup at a time, stirring until most of the broth is absorbed before adding next cup.
Continue adding broth until all 6 cups (or more) have been absorbed and rice is tender, but not mushy. Season with
salt and pepper to taste. Stir in Parmesan cheese.
Chicken with Sun Dried Tomatoes
4 chicken breasts, cut into bite-sized pieces
1 1/2 cups mushrooms
1/3 cup sun-dried tomatoes, chopped
1/2 teaspoons crushed red pepper
1 cup heavy cream
1 cup chicken broth
1 package angel hair pasta
1/3 cup green onion, chopped
1/3 cup cilantro, chopped
Sauté chicken breast pieces in butter. Add whole mushrooms, garlic, tomatoes and red pepper. Sauté for an
additional 3 minutes. Add cream and chicken broth; cook for 5 to 7 minutes. Prepare angel hair pasta according to
package directions. Add green onions and cilantro to chicken mixture. Pour chicken mixture over pasta and serve.
Yield: 4 servings
Tortellini Chicken Primavera
1 1/2 to 2 lbs. boneless, skinless chicken breast meat, cubed
2 to 3 cloves garlic, minced
1/2 tablespoon dried basil
1 1/2 cups water
3 cups tortellini
1 container pesto sauce
3 to 4 Roma tomatoes, chopped
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 zucchini, sliced
Parmesan cheese, shredded, for garnish
In a large Dutch oven, stew chicken, garlic and basil with water. Cook over medium high heat until all the water
evaporates. In a separate pan, cook pasta as directed on package until al dente; drain. In a large serving dish, toss
pasta, chicken and pesto sauce with bell peppers and zucchini. Sprinkle with Parmesan cheese.
Yield: 6 servings
Linguine and Chicken
1/2 cup + 2 tablespoons butter
1/2 lb. mushrooms, sliced
1/2 cup flour
4 cups chicken broth
1 1/2 cups milk
1/2 cup heavy whipping cream
1 lb. linguine
1 (4 lb.) roasted chicken, boned, skinned, and diced
1/2 cup bread crumbs
1/2 cup grated Parmesan cheese
Melt 2 tablespoons butter in a small skillet. Add mushrooms and sauté for 5 minutes.
Melt remaining butter in a saucepan. Add flour, stirring until well blended. Add broth and milk; cook over low heat,
stirring constantly, until sauce begins to thicken. Add cream; season with salt and pepper.
Preheat oven to 450 degrees F. Cook linguine in boiling, salted water until just tender, following package directions;
drain. Place linguine in well-greased casserole dish. Cover with chicken and mushrooms; pour sauce on top.
Sprinkle with bread crumbs and cheese. Bake at 450 degrees F. for 30 minutes, or until bread crumbs are browned
and sauce bubbles. Remove from oven and serve.
Yield: 6 servings
Chicken Romano
4 (4 oz.) chicken breasts
4 slices prosciutto (ham), thinly sliced
Extra-virgin olive oil (for dipping)
Seasoned bread crumbs (for coating)
1/4 cup Romano cheese, grated
1 tablespoon butter
1 tablespoon flour
3/4 cup white cooking wine
1 cup beef stock
1/8 teaspoon sage
Preheat oven to 375 degrees F. Pound chicken breasts evenly until thin. Pound prosciutto into the chicken. Dip
chicken into olive oil. Cover the chicken with seasoned bread crumbs. Place chicken in a 13x9x2-inch baking dish
that has been lightly coated with olive oil. Bake at 375 degrees F. for 10 minutes or until chicken is slightly golden.
Remove from oven and sprinkle with Parmesan and Romano cheese. Finish cooking chicken in oven until cheese is
a light golden brown.
While chicken is cooking, make a roux with equal parts butter and flour. Heat in a medium saucepan; add wine and
beef stock. Add sage. Cook slowly until sauce has thickened. Transfer chicken to a serving platter and pour sauce on
chicken.
Yield: 4 servings
Main Dishes - Beef and Lamb
Cannelloni
Filling:
1 (10 oz.) package frozen spinach, chopped, thawed
1 tablespoon vegetable oil
1/2 cup onion, finely chopped
1 lb. lean ground beef
1 egg
1 teaspoon dried Italian seasoning, divided
1/4 teaspoon salt
1/8 teaspoon pepper
Sauce:
2 cups tomato sauce
1/8 teaspoon salt
1/4 teaspoon Italian seasoning
12 manicotti shells
Filling: Place spinach between paper towels and squeeze until spinach is barely moist. Coat a large skillet with
vegetable oil; place over medium heat until hot. Add onion and garlic; sauté for 2 minutes. Add spinach; sauté for 1
minute. Place mixture in a large bowl; set aside. Cook ground beef in skillet over medium heat until browned,
stirring occasionally. Drain well and add to spinach mixture. Add egg, cheese, Italian seasoning, salt and pepper; stir
well and set aside.
Sauce: Combine tomato sauce, salt and Italian seasoning in a bowl. Spread 1 cup of tomato sauce mixture over
bottom of 13x9x2-inch baking dish. Stuff each shell with 1/3 cup spinach mixture and arrange on top of tomato
sauce. Top with the remaining tomato sauce and 1/4 cup Parmesan cheese. Cover and bake at 375 degrees F. for 30
minutes or until thoroughly heated. Yield: 8 servings.
Garlic Tomato Sauce and Meatballs
Sauce:
3 to 4 tablespoons extra-virgin olive oil
1/2 cup onion, chopped
1 tablespoon fresh Italian parsley, chopped
1 (8 oz.) can tomato sauce + scant can of water
1 (6 oz.) can tomato paste + scant can of water
1/4 teaspoon dried sweet basil
1 bay leaf
1/2 teaspoon dried Italian seasoning
1/2 teaspoon granulated sugar
Meatballs:
1/2 lb. lean ground beef
1/4 lb. ground pork (optional)
1 egg, beaten
2 to 3 tablespoons water
1 cup plain dry breadcrumbs (add more as needed)
2 teaspoons Parmesan cheese, grated
1/4 teaspoon dried oregano
1/2 teaspoon fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
Sauce: Heat olive oil in a medium saucepan on high. Add onions and sauté 1 minute. Turn down heat to medium-
high. Cook for 10 minutes or until beginning to brown. Add garlic, sauté about 5 minutes, or until both are golden
brown (careful not to burn). Add fresh parsley and sauté just a few seconds. Add tomato sauce and paste. Fill cans
with equal parts of water (scant) and add to sauce. Stir well until all lumps are dissolved. Add dried herbs by
crushing between your hands. Add sugar, salt and pepper. Reduce heat to low and simmer 45 minutes to 1 hour. Add
cooked meatballs.
Meatballs: Mix ground beef with ground pork until well blended. Add remaining ingredients and mix well. Shape
into 1 1/2 to 2-inch balls. Heat skillet with about 1 to 2 tablespoons olive oil. Place meatballs in pan and cook over
medium-high heat, turning when meat loosens from pan. When done, remove and drain on paper towels. Add to
sauce, stirring carefully.
To serve with cooked pasta: Place drained pasta in a pot. Toss with 1/2 cup sauce, coating the pasta with a light
coating of sauce. Serve on plates and drizzle with a little more sauce on top. Sprinkle and garnish with fresh
chopped basil and grated Parmesan/Romano cheese. Place any leftover sauce in a sauceboat or server.
Yield: 4 servings
Italian Pot Roast
1 (4 oz.) can mushrooms, sliced
2 medium onions, sliced
3 to 4 lb. chuck roast
1/4 cup flour
1 (28 oz.) can San Marzano tomatoes
1/2 cup green olives, chopped
1/2 cup chili sauce
4 teaspoons Worcestershire sauce
1/2 clove garlic
1/4 teaspoon salt
1/4 teaspoon pepper
In a Dutch oven or large heavy pot, heat oil. Sauté mushrooms and onions; remove from pan and set aside. Dredge
roast in flour and slowly brown in oil on all sides. Return mushrooms and onions to pan; add tomatoes, green olives,
chili sauce, Worcestershire sauce, garlic, salt and pepper.
Cover tightly and simmer until tender, 2 to 3 hours.
Lamb and Spinach Manicotti
1 (8 oz.) box manicotti pasta
Sauce:
1 1/2 lbs. ground lamb
1 (16 oz.) jar tomato sauce or spaghetti sauce
1/4 teaspoon pepper
1/2 teaspoon salt
Stuffing:
1 tablespoon margarine
1 large onion, finely chopped
2 (10 oz. each) packages frozen chopped spinach, thawed, drained
2 eggs, slightly beaten
1/2 teaspoon salt
1 teaspoon oregano
1/2 teaspoon basil
1 cup ricotta cheese
1 cup Monterey Jack cheese, grated
Cook pasta according to package directions; drain.
Sauce: Brown ground lamb with onion; drain well. Add tomato or spaghetti sauce, salt and pepper. Simmer 15 to 20
minutes.
Stuffing: Melt margarine in a skillet; add onion and garlic. Simmer, stirring constantly, until onion is transparent.
Add spinach, cook until moisture has evaporated. Remove from heat. Add eggs, salt, oregano, basil and ricotta. Stuff
pasta.
In a large baking dish, pour a thin layer of sauce. Arrange stuffed manicotti in dish. Top with remaining sauce;
sprinkle with Monterey Jack and Parmesan cheeses. Bake, uncovered, at 350 degrees F. for 25 to 30 minutes, or
until bubbly and hot.
Yield: 8 servings
Mostaccioli Pasta Delight
4 links hot Italian sausage
7 fresh sage leaves, chopped
3 cups mostaccioli
1 cup peas, frozen
In a large skillet, heat olive oil. Add crumbled sausage and sauté until browned; drain excess fat. Add sage and sauté
2 to 3 minutes.
Boil mostaccioli according to package directions; drain. Add pasta to sausage along with frozen peas. Cover and
simmer 5 minutes, stirring 1 to 2 times. Transfer to serving platter; cover with Parmesan cheese and serve.
Yield: 4 servings
Stuffed Manicotti
1 clove garlic, crushed
1 teaspoon margarine, melted
1/2 lb. ground beef
1/2 lb. Italian sausage
1 teaspoon flour
1 (14.5 oz.) can tomatoes, chopped
1 cup mushrooms, sliced
1/2 teaspoon pepper
1 tablespoon granulated sugar
1 teaspoon crushed oregano
3/4 teaspoon Italian seasoning
12 to 14 manicotti shells
Filling:
15 ounces ricotta cheese
1 cup mozzarella cheese, grated
1 egg, beaten
In a large skillet, sauté garlic and onion in margarine. Add ground beef and sausage; brown, breaking up meats.
Drain excess fat. Stir in flour, tomato sauce, tomatoes, mushrooms, salt, pepper, sugar, oregano and Italian
seasoning. Simmer, uncovered, 15 minutes, stirring occasionally.
In a medium bowl, combine filling ingredients. Stuff uncooked manicotti shells with cheese filling. Cover bottom of
a 9x13x2-inch baking dish with meat sauce; arrange stuffed shells on top. Cover shells completely with remaining
meat sauce. Cover dish with foil and bake at 375 degrees F. for 40 to 45 minutes.
Veal Piccata
1 lb. veal leg cutlets, 1/8-inch to 1/4-inch thick
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon paprika
Sauce:
2 tablespoons lemon juice
1 teaspoon butter or margarine
2 teaspoons capers, drained
Pound veal cutlets to 1/8-inch thickness, if necessary. In a shallow dish, combine flour, salt, pepper and paprika.
Lightly coat both sides of cutlets with flour mixture. In a large nonstick skillet, heat half of the oil over medium heat
until hot. Add half of the cutlets; cook about 3 minutes on each side or until cutlets are cooked through. Remove
cutlets from pan; keep warm. Repeat with remaining oil and cutlets.
Add wine and lemon juice to pan; cook over medium heat, stirring until browned bits attached to skillet are
dissolved and liquid thickens slightly. Remove from heat; stir in butter or margarine and capers. Spoon sauce over
cutlets.
Yield: 4 servings
Zucchini Lasagna without Noodles
1 (8 oz.) package cream cheese
1 cup cottage cheese
1 cup sour cream
1/4 cup green onions, chopped
1/4 cup green pepper, chopped
1 1/2 lb. ground beef
1/2 teaspoon basil
1/2 teaspoon rosemary
1/2 teaspoon salt
2 1/2 lbs. zucchini, thinly sliced
In a bowl, combine cream cheese with cottage cheese, sour cream, onion and green pepper.
In a large skillet, brown ground beef with oregano, basil, rosemary and salt; stir in tomato sauce. In a 13x9x2-inch
greased casserole dish, thinly layer a small amount of meat sauce; add a layer of zucchini, cover with a layer of
cheese mixture. Repeat until all ingredients are used, ending with the meat mixture.
Cover and bake at 350 degrees F. for 30 minutes. Uncover and bake 30 minutes more.
Steak Italiano
8 oz. penne rigate
1 (3/4 lb.) round steak, cut in thin strips
1 (4 oz.) can or jar mushroom pieces, drained
2 cloves garlic, finely chopped
1 (26 oz.) jar Mushroom Pasta Sauce
1/2 cup dry red wine
1/2 cup water
1 teaspoon beef bouillon granules
Freshly shredded Parmesan cheese
In a large skillet, over medium-high heat, cook and stir steak, mushrooms, onion and garlic in olive oil until
vegetables are tender and steak is browned. Add pasta sauce, wine, water and bouillon. Bring to a boil; reduce heat.
Cover and simmer 20 minutes or until beef is tender. Serve over hot penne rigate; top with Parmesan cheese.
Yield: 8 servings
Veal Cutlets with Tomato and Basil Sauce
8 oz. bow tie pasta, cooked as package directs and drained
2 tablespoons flour
1 tablespoon freshly grated Parmesan cheese
1/8 teaspoon pepper
3/4 lb. veal cutlets, sliced 1/8 inch thick
1 (26 oz.) jar Tomato Basil Pasta Sauce
1/2 cup (2 oz.) shredded mozzarella cheese
In a shallow dish, combine flour, Parmesan cheese and pepper. Dip meat into flour mixture, coating both sides. In a
large skillet, over medium heat, cook meat in olive oil for 2 minutes or until light brown, turning once. Remove
meat from pan, reserving drippings in skillet. Set meat aside.
Add pasta sauce to skillet. Bring to a boil; reduce heat. Cover; simmer for 5 minutes. Return meat to skillet; heat
through. Serve over hot bow tie pasta. Sprinkle with mozzarella cheese.
Yield: 4 servings
Mostaccioli and Meatballs
Sauce:
1 to 2 lbs. mild sausage (may substitute 1/2 hot and 1/2 sweet sausage)
1 tablespoon parsley
2 teaspoons oregano
1/8 teaspoon basil
1 teaspoon salt
3 (29 oz.) cans tomato puree
3 (6 oz.) cans tomato paste
1 onion, whole
Meatballs:
2 1/2 to 3 lbs. ground beef
3 eggs, beaten
1 (1.5 oz.) package meat loaf seasoning mix
1 tablespoon parsley
4 slices bread
1/2 cup milk
3/4 cup bread crumbs
Pasta:
1 to 2 lbs. mostaccioli
Sauce: Brown sausage in large pot. Cook, covered, for 30 minutes. Remove sausage, leaving most of the fat for
flavor. Add parsley, oregano, basil, garlic and salt; stir. Add tomato puree and tomato paste; mix well. Fill both
tomato puree and paste cans with water and add to sauce; mix well. Add whole onion (remove just before serving).
Simmer at least 2 hours.
Meatballs: In a large bowl, combine ground beef, eggs, seasoning mix, garlic, parsley, salt and pepper. In a small
bowl, soak each slice of bread in milk. Squeeze out excess milk and break bread apart into small pieces. Combine
bread, bread crumbs and Parmesan cheese. Add to ground beef and mix thoroughly. Shape into small balls and bake
at 350 degrees F. for 40 minutes. Add to sauce and serve over pasta.
Pasta: Prepare pasta according to package directions. Drain and rinse well with hot water. Return pasta to pan and
stir in a small amount of sauce to prevent sticking. When serving, top with sauce.
Main Dishes - Pork
Festive Lasagna
1 (16 oz.) package lasagna
2 lbs. bulk Italian sausage
1 medium onion, chopped
1 (28 oz.) can whole tomatoes, cut up, undrained
3 teaspoons salt, divided
1 1/2 teaspoons basil leaves
1 teaspoon crushed red pepper
1/4 teaspoon pepper
2 (15 oz. each) containers ricotta cheese
1 egg, beaten
1/3 cup fresh parsley, chopped
4 cups mozzarella cheese, shredded
Cook 1/2 of the package of lasagna according to package directions; drain and set aside.
In a Dutch oven, over medium-high heat, combine sausage, garlic and onion. Cook until sausage is no longer pink,
stirring occasionally; drain excess fat. Stir in tomatoes, tomato paste, sugar, 2 teaspoons salt, basil, red pepper and
pepper; bring to a boil. Reduce heat and simmer 20 minutes.
In a medium bowl, blend ricotta, egg, parsley and 1 teaspoon salt. Coat the bottom of a 9x13x2-inch baking dish
with a thin layer of sauce. Layer one third each lasagna, remaining sauce, ricotta mixture, Parmesan and mozzarella
cheese. Repeat layers. Bake at 375 degrees F. about 1 hour or until bubbly. Let stand 5 minutes before cutting.
Yield: 12 servings
Rigatoni
1 box rigatoni
1 lb. sweet ltalian sausage links
1/2 cup black olives, chopped
1/2 cup pimiento, in water, drained
1/3 cup parsley, chopped
1 teaspoon basil
3 cloves garlic, peeled, minced
2 cups Parmesan cheese, grated
Salt and pepper
Cook rigatoni according to package directions; drain and set aside.
While pasta is cooking, brown sausage in a skillet. Slice sausage and keep warm. In a soup pot, heat olive oil; stir in
olives, pimiento, parsley, basil and garlic, Stir I minute, then add cooked pasta and sliced sausage. Add cheese and
toss gently. Season with salt and pepper to taste.
Note: Shrimp may be substituted for sausage.
Yield: 6 servings
Spaghetti Carbonara
1 lb. spaghetti
8 ounces thick bacon or pancetta, diced
3 eggs
1 1/4 cups grated Parmigiano-Reggiano
1/4 cup chopped parsley
Freshly ground pepper to taste
1 cup pasta water
Cook spaghetti in boiling, salted water following package directions; drain (do not rinse). While spaghetti is
cooking, cook bacon in skillet until crisp; drain on paper towels, reserving 2 tablespoons pan drippings. Add bacon
back to skillet and keep warm.
Gently whisk eggs, cheese, parsley, pepper and reserved pan drippings together. When spaghetti is al dente, drain,
reserving about a cup of pasta cooking water. Then add pasta to skillet with 1/4 cup pasta water and bacon over low
heat. Toss quickly to mix.
Hold skillet slightly above burner and pour egg mixture into the spaghetti. Remove skillet from heat and quickly
mix, using two spoons. Work fast since the heat of the spaghetti should cook the egg just enough and the sauce
should be creamy. Add more pasta water in small amounts if necessary to make a creamy sauce.
Place hot spaghetti in heated serving bowl; serve at once.
Yield: 6 servings
Italian sausage in link form may also be used with this recipe. Just cut the sausage into slices.

1 cup onions, diced
1 lb. Italian sausage
1 (15 oz.) can crushed or diced tomatoes
1/2 cup heavy cream
3/4 cup chicken broth
20 oz. cheese tortellini (frozen or fresh)
1 cup baby spinach, torn in halves
1/2 teaspoon salt
1/4 teaspoon pepper
Parmesan cheese
Cook tortellini according to package directions. Drain.
Meanwhile, if sausage has casings, remove casings. In a large skillet over medium heat, cook onions in hot olive oil
until translucent. Add sausage; break up sausage into small pieces. Cook over medium-high heat until sausage is
browned.
Add garlic, tomatoes, heavy cream, chicken broth and salt and pepper to skillet. Bring to a boil, stirring
occasionally. Cover, reduce heat to medium-low and simmer for 10 minutes. Add spinach to skillet and stir until
wilted. Remove from heat and add tortellini. Stir to combine. Serve with a sprinkle of parmesan cheese on top.

Main Dishes - Seafood
Fettuccini and Salmon
1 lb. fettuccini, cooked, drained
4 cups whipping cream
1/2 cup butter
8 to 12 ounces smoked salmon, julienned
1/4 cup fresh chives, minced
Freshly ground pepper, to taste
Garnish: Fresh parsley or tarragon
Cook fettuccini according to package directions; drain and set aside.
In a medium saucepan, combine whipping cream and butter; cook over medium high heat until thick, glossy and
reduced by half. Add salmon, chives and pepper. Cook, stirring gently for 1 minute. Pour sauce over hot, cooked
fettuccini. Garnish with parsley or tarragon.
Yield: 4 servings
Low-Fat Shrimp Fettuccini Alfredo
1 (14 oz.) package fettuccini
2 tablespoons flour
2 cups nonfat milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 lb. shrimp, cooked
Melt butter in a medium saucepan. Stir in flour to form a roux (let it bubble). Add milk all at once. Stir frequently
until sauce simmers. Do not boil. Add salt, pepper and Parmesan cheese. Add cooked shrimp and heat through.
Drain fettuccini and serve with sauce.
Yield: 4 servings
Trout with Prosciutto
Boneless trout may be used. Spread 2 tablespoons bread crumbs in cavity.
3 tablespoons extra-virgin olive oil, divided

6 whole trout
6 tablespoons soft bread crumbs
3 cloves garlic, chopped
2 tablespoons parsley, chopped
6 tablespoons prosciutto, chopped
Freshly ground pepper
Lemon wedges
Preheat oven to 475 degrees F. Slash trout diagonally 2 times on each side, about 1/4-inch to 1/2-inch deep. Use 2
tablespoons olive oil to brush each fillet, on both sides. Combine bread crumbs, garlic, parsley, prosciutto and 1
tablespoon olive oil. Lightly fill slashes with mixture.
Sprinkle with freshly ground pepper and place on baking sheet. Bake 12 to 15 minutes at 475 degrees F. Serve with
lemon wedges.
Yield: 6 servings
Angel Hair with Shrimp and Zucchini
1 medium zucchini, sliced thin
1/2 lb. of raw, peeled & de-veined shrimp
2 (28 oz. each) cans diced tomatoes
1/2 cup fish broth or seafood stock
1 tablespoon dry white wine
1/2 teaspoon lemon juice
1/8 teaspoon saffron, dissolved in 1 tablespoon hot water
1 lb. angel hair pasta
Salt
1 tablespoon parsley, minced
In a large skillet, heat olive oil over medium heat; add zucchini and sauté until golden. Add garlic and shrimp; cook
until the shrimp turn pink. Add tomatoes, broth, wine, lemon juice and saffron water. Cook until the liquid reduces
by half.
Cook angel hair in salted, boiling water until al dente. Drain, reserving 1/3 cup of water. Transfer the pasta and
reserved water to the skillet. Toss over medium-high heat for a minute. Transfer to a serving bowl and garnish with
parsley.
Yield: 4 servings
Linguine with Clam Sauce
1 lb. linguine
2 teaspoons garlic, finely chopped
2 cups clam juice (from can or bottle)
1/2 cup white wine
1 teaspoon thyme
Freshly ground pepper to taste
1/4 cup chopped parsley
2 1/2 cups chopped clams, fresh or canned, drained
2 tablespoons grated Parmesan cheese
In a large saucepan, heat olive oil. Add garlic; sauté for 1 minute. Add clam juice, wine, thyme and pepper. Simmer
for 10 minutes. Add parsley and clams; simmer until heated through.
Meanwhile, cook linguine in a large pot of boiling, salted water following package directions; drain. Place hot
linguine in heated serving bowl. Spoon on clam sauce, sprinkle with Parmesan cheese, and serve.
Yield: 6 servings
Sea Bass with Tomato Pesto
If sea bass is not available, substitute swordfish or halibut.
1 onion, chopped
1 (28 oz.) can diced tomatoes, drained
1/4 cup fresh basil or parsley, chopped
3 tablespoons pesto
6 (1-inch-thick) sea bass fillets, rinsed
In a medium saucepan, heat oil over medium-high heat. Add onion and garlic; sauté until tender. Add wine; cook
until most of the wine has evaporated, 1 to 2 minutes. Add tomatoes and basil or parsley; simmer on medium-low
heat for 10 minutes. Season sauce with salt and pepper; stir in pesto.
Spoon sauce into 13x9x2-inch baking dish. Arrange fish on top. Bake in preheated oven at 400 degrees F. for 10 to
12 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce.
Main Dishes - Meatless
Baked Ziti
1 lb. ziti pasta
2 eggs, beaten
12 oz. ricotta cheese
3/4 cup Parmesan cheese, grated, divided
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups marinara sauce, divided
8 oz. mozzarella cheese, grated
Preheat oven to 350 degrees F. Cook pasta in boiling, salted water until tender but still firm, 10 to 12 minutes. Drain
well. In a medium bowl, combine eggs, ricotta, 1/2 cup Parmesan cheese, parsley, salt and pepper. Blend well.
Toss cooked pasta with 2 cups marinara sauce. Place half the pasta in a 13x9x2-inch baking dish. Top with ricotta
mixture and half of the mozzarella cheese. Top with remaining ziti, marinara, mozzarella and Parmesan cheese.
Bake 30 minutes or until heated through and cheese is bubbly and lightly browned on top.
Eggplant Pasta
2 small eggplants, chopped into 1/2-inch cubes (about 5 to 6 cups)
1 large onion, chopped
1/4 cup extra-virgin olive oil, divided
4 stalks celery, sliced
2 large green bell peppers, chopped
2 to 4 cloves garlic, minced
1 (28 oz.) can diced tomatoes, with juice
3 to 4 tablespoons red wine vinegar
1/2 teaspoon salt
Pepper, to taste
8 oz. rotelle pasta, cooked
Soak eggplant in salted water for 15 minutes; drain. Meanwhile, sauté onion in 2 tablespoons olive oil. Add celery;
sauté until bright green. Add peppers and garlic; sauté 2 to 3 minutes. Add tomatoes with their liquid, vinegar and
salt. Remove from pan and set aside.
Add remaining oil to pan and sauté eggplant until tender. Return tomato mixture to pan and heat through. Serve over
cooked rotelle and garnish with cheese.
Yield: 6 servings
Fresh Tomatoes with Fettuccini
1 lb. fettuccini
4 medium ripe tomatoes, diced
1 medium red onion, chopped
2 cloves garlic, pressed
1/3 cup fresh basil, shredded
1 cup fresh parsley, chopped
1 cup feta cheese, coarsely crumbled
4 teaspoons balsamic vinegar
1/4 cup black olives, sliced
Cook fettuccini according to package directions; drain and set aside.
Combine remaining ingredients and toss with cooked fettuccini. Serve warm, cold or at room temperature.
Yield: 8 servings
Italian Green Beans with Cannellini Beans
1 lb. small white or yellow boiling onions
1 yellow onion, coarsely chopped
1 lb. Italian (Romano) green beans, ends trimmed, cut on diagonal into 2-inch lengths
4 long Italian green sweet peppers, seeded, cut lengthwise, into strips 1/2-inch wide
1 (20 oz.) can cannellini, Great Northern or white kidney beans, drained
6 large plum tomatoes, quartered
1/2 cup small black olives, pitted
1 tablespoon fresh oregano leaves or 1 teaspoon dried
1 tablespoon fresh basil or 1 teaspoon dried
Salt and freshly ground pepper, to taste
Using a sharp knife, trim ends of boiling onions. Cut a shallow X in each trimmed end (to keep onions whole during
cooking). In a pot, combine the onions with plenty of water to cover; bring to a boil. Boil for 2 minutes, then drain
and when cool enough to handle, slip off skins. Set onions aside.
In a large heavy bottomed pot over medium heat, warm olive oil. Add chopped onion and garlic; sauté, stirring
about 5 minutes or until onion is translucent. Add green beans, sweet peppers and reserved boiling onions. Continue
to sauté until peppers just start to soften, about 5 minutes longer. Add canned beans, tomatoes, olives, oregano and
basil.
Cover and cook over medium-low heat until green beans are tender, about 15 minutes. Season with salt and pepper.
Spoon into warmed shallow bowls and serve.
Yield: 4 servings
Pastitsio
1/2 lb. pasta shells
1 tablespoon extra-virgin olive oil
Cheese Sauce:
2 tablespoons flour
1 1/2 cups 1% milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
2 eggs, beaten
2 cups spaghetti sauce
Garnish: 1/4 cup Parmesan cheese, grated
Cook pasta according to package directions; drain and toss with 1 tablespoon olive oil; set aside.
Make cheese sauce: Warm 3 tablespoons olive oil in a medium saucepan. Whisk continuously while adding flour to
dissolve. Slowly add milk and seasonings; bring to a simmer. Remove from heat and stir in eggs and 1 cup
Parmesan cheese. Preheat oven to 350 degrees F. Place half the pasta in a greased 13x9x2-inch casserole dish. Layer
with half the sauce; repeat. Sprinkle with 1/4 cup Parmesan cheese and bake 35 to 40 minutes.
Yield: 6 servings
Linguine and Mushrooms
3/4 lb. linguine
2 cups mushrooms, sliced
Dash red pepper flakes (optional)
1/2 cup Parmesan or Romano cheese, grated
1/2 cup parsley, chopped
In a medium saucepan, heat olive oil and melt butter over low heat. Meanwhile, cook linguine according to package
directions. Add garlic and mushrooms to oil and butter, stirring so garlic doesn’t burn. Add salt and pepper, to taste.
Add red pepper flakes, if desired. After a few minutes, lower heat.
Drain pasta well, and add to sauce; toss. Sprinkle with grated Parmesan cheese and top with parsley.
Yield: 3 servings
Manicotti with Cheese Filling
1 (8 oz.) package manicotti
2 cups mozzarella cheese, shredded
2 cups (15 oz.) ricotta cheese
2 tablespoons parsley, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 (32 oz.) jar spaghetti sauce
Cook pasta according to package directions; drain and set aside. Cool in a single layer on parchment paper,
aluminum foil or baking sheets to prevent manicotti from sticking together.
In a large bowl, combine mozzarella cheese, ricotta cheese, Parmesan cheese, parsley, salt and pepper. Spoon cheese
filling mixture into manicotti. Spread a thin layer of sauce on bottom of a 13x9x2-inch baking dish. Arrange
manicotti in single layer over sauce. Cover with remaining sauce. Cover dish with aluminum foil. Bake at 350
degrees F. for about 40 minutes. Remove foil; baking 15 minutes longer.
Pistachio Pasta
1 (8 oz.) box penne pasta, cooked, drained
1 large yellow onion, thinly sliced
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
2 tablespoons garlic, minced
1/4 lb. prosciutto, diced
1 cup pistachios, coarsely chopped
1 (2.25) can sliced olives
1 1/2 teaspoons dried rosemary crumbled
4 oz. blue cheese, crumbled
Melt butter. In a large skillet, sauté onion until tender. Add peppers, garlic, prosciutto, pistachios, olives, rosemary
and olive oil to skillet. Continue cooking, stirring until hot. Add crumbled blue cheese. Toss with pasta and serve.
Spaghetti Al Pomodori
1/4 cup onion, finely chopped
1/4 cup carrots, finely diced
1/4 cup celery, finely diced
2 cups (canned) whole San Marzano peeled tomatoes, with juice, coarsely chopped
Salt, to taste
1 lb. pasta – spaghetti, angel hair pasta, linguine, or fettuccini.
Melt butter in a medium saucepan over medium-low heat. Add onion, carrots, celery and sauté until softened. Add
tomatoes and salt; simmer 20 to 30 minutes. Serve with cooked pasta.
Yield: 5 servings
Spaghetti with Tomato Sauce
1 large onion, finely chopped
1 clove garlic, finely chopped
1 (28 oz.) can whole San Marzano Italian tomatoes, undrained
1 bay leaf
1 teaspoon basil
1 teaspoon oregano
12 oz. spaghetti
Heat olive oil in a medium saucepan. Add onion and garlic; sauté until onion is translucent. Add tomatoes, tomato
paste, bay leaf, basil, oregano, salt and pepper. Bring to a boil; simmer for 30 minutes.
Cook spaghetti in boiling, salted water following package directions; drain. Place spaghetti in heated serving bowl.
Pour tomato sauce on top, and serve.
Yield: 4 servings.
Zucchini Quiche
2 tablespoons butter or margarine
1 lb. zucchini, trimmed and coarsely chopped
1/2 cup onion, sliced
3/4 teaspoon salt, divided
1/4 teaspoon basil
3/4 cup shredded Swiss cheese
1 baked 9-inch pie shell
1 1/2 teaspoons cornstarch
3 eggs
1 1/2 cups half-and-half
1/8 teaspoon nutmeg
1/8 teaspoon liquid hot pepper sauce
Melt butter in a large skillet; add zucchini, onion, 1/2 teaspoon salt, oregano and basil. Cook about 5 minutes.
Increase heat and cook until liquid is evaporated. Remove from heat and toss with Swiss cheese and distribute
evenly on bottom of pie shell.
Combine cornstarch, eggs, half-and-half, remaining salt, nutmeg and pepper. Pour into pie shell. Bake at 400
degrees F. until set and lightly browned, about 25 minutes.
Risotto Milanese
8 bacon slices
2 onions, chopped
1 cup of Arborio or Carnaroli rice
1 2/3 cups chicken broth (enough to moisten above mixture)
1/2 cup Romano cheese, freshly grated
1 (4 oz.) can mushrooms
1/8 teaspoon of saffron
Chop bacon into 1-inch pieces. In a large saucepan, sauté onions and bacon in butter. Cook until browned; add rice.
Add 1 cup of chicken broth to the rice. Cook over medium-high heat, stirring constantly, until broth is absorbed.
Stirring constantly, add more broth 1/2 cup at a time, until liquid is absorbed, and rice is cooked, about 20 minutes.
When rice is half cooked, add Romano cheese and mushrooms. When cooking time is almost elapsed, add 1/8
teaspoon of saffron for color.
Italian Strata (Breakfast)
8 slices Italian bread
1 (8 oz.) ball mozzarella cheese, shredded
2 (14.5 oz.) cans whole tomatoes, drained and sliced
1 (30 oz.) can mushrooms, drained
1 medium onion, thinly sliced in rings
3 cups milk
5 eggs, slightly beaten
1 1 /2 teaspoons salt
1/8 tablespoon garlic salt
1/2 cup Parmesan cheese
From bread, cut 8 donuts and holes. Fit the leftover scraps of cut-up bread in bottom of 13x9x2-inch greased pan.
Top with a layer of cheese. Arrange tomato slices on top of cheese (reserving 8 slices for top).
Layer mushrooms and onion rings over cheese. Add another layer of cheese. Arrange donuts and holes and tomato
slices on top of cheese. Combine milk, eggs, salt, garlic salt and oregano; pour over bread. Sprinkle with Parmesan
cheese.
Cover with wax paper and refrigerate overnight. Remove from refrigerator 1 hour before baking. Bake at 350
degrees for 1 to 1 1/2 hours. Insert a knife in center to determine doneness. Let stand 5 minutes before cutting.
Pasta Ai Quattro Formaggi (Pasta with Four Cheeses)
1 lb. angel hair pasta
3/4 cup light cream
1/3 cup Pecorino Romano cheese, grated (or Parmesan cheese)
1/3 cup Gouda or Edam cheese, grated
1/4 cup Fontina cheese, slivered or 1/2 cup mozzarella, grated
Salt
Pepper, freshly ground
1/2 cup grated Parmesan cheese for garnish
Cook angel hair pasta according to package directions; drain and set aside. While cooking, prepare sauce.
In a large saucepan, pour cream. Add all 4 grated cheeses, a little at a time. Simmer over very low heat, until cheese
is completely melted. When mixture is smooth, if needed, add salt and pepper to taste.
Drain pasta. Pour pasta into saucepan with the cheese. Toss quickly until all pasta is well coated. Place in a serving
bowl and garnish with remaining Parmesan cheese.
Yield: 6 servings.
Gnocchi
Use the Marinara Sauce or Tomato Sauce recipe in the Sauces chapter as the pasta sauce over gnocchi.
7 small potatoes, peeled, cooked

1 egg
2 to 2 1/2 cups flour
4 quarts unsalted water
Pasta sauce
Peel and boil potatoes; drain and mash. Cool slightly. Add egg and flour to potatoes to form a soft dough. With
hands, make a rope about 1/2-inch in diameter. Cut into 1/2-inch to 3/4-inch pieces. Place on a lightly floured
surface to dry for 2 to 3 hours.
In a large pot, bring water to a boil. Cook gnocchi in boiling water to which a bit of olive oil has been added. Cook
on medium-high until gnocchi has risen to the surface. Remove with a slotted spoon, drain and serve with your
favorite pasta sauce.
Desserts
Amaretti (Almond Cookies)
2 cups almonds, blanched
1 cup granulated sugar
1 teaspoon almond extract
2 egg whites, beaten until stiff
Confectioner’s sugar
Preheat oven to 325 degrees F. Grind almonds until fine. Spread on baking sheet, allowing to dry several hours. In a
medium bowl, combine almonds, sugar and almond extract; gently fold in beaten egg whites.
Drop batter by teaspoonfuls onto greased and floured cookie sheets, allowing 2-inch between each cookie. Sprinkle
with confectioner’s sugar. Allow cookies to stand, uncovered, at room temperature to dry before baking, about 1
hour. Bake at 325 degrees F for 15 minutes or until golden brown. Cool on cookie sheets several minutes before
removing to rack.
Yield: 3 dozen.
Amaretto Biscotti
1/2 cup butter
1 1/2 cups granulated sugar
3 eggs
1 teaspoon Amaretto liqueur
1 tablespoon anise seed
1 teaspoon lemon rind, grated
1 cup walnuts, chopped
3 teaspoons baking powder
1/2 teaspoon salt
Preheat oven to 350 degrees F. In a large bowl, cream butter and sugar. Add beaten eggs, Amaretto, anise seed,
lemon rind and walnuts. Add flour, which has been mixed with baking powder and salt.
Knead into a roll, adding more flour to the surface so it won't stick. Cut into 5 rolls and shape into flattened loaves.
Place on a greased cookie sheet. Bake at 350 degrees F. 25 to 30 minutes. Cool slightly; cut diagonally and return to
oven for an additional 10 minutes.
Yield: 4 to 5 dozen
White Chocolate Macadamia Biscotti
1/2 cup butter
2 eggs
2 tablespoons Amaretto liqueur
2 cups + 2 tablespoons all-purpose flour, divided
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup macadamia nuts, chopped
2/3 cup white chocolate chips
Preheat oven to 325 degrees F. In a large mixing bowl, cream sugar and butter until light and fluffy. Beat in eggs,
Amaretto liqueur and vanilla. In a separate bowl, combine 2 cups flour, baking powder and salt. Add to creamed
mixture, blending well. Fold in nuts and chocolate chips.
Divide dough in half. On a greased and floured baking sheet, pat out dough into 2 logs about 1/2-inch high, 1 1/2-
inch wide and 14-inch long, spacing them at least 2 inches apart. Bake at 325 degrees F. for 25 minutes, or until
lightly browned. Remove from oven; transfer from baking sheet to a wire rack. Cool for 5 minutes.
Place biscotti on a cutting board. Use a serrated knife to slice 1/2-inch thick slices diagonally at a 45-degree angle.
Return the slices upright to the baking sheet. Bake for an additional 8 minutes to dry slightly. Let cool on a rack.
Yield: 3 1/2 to 4 dozen

Chocolate Torta
Crust:
4 to 5 cups all-purpose flour
1 teaspoon baking powder
1 to 1 1/2 cups granulated sugar
2 tablespoons butter, melted
4 eggs, beaten
Filling:
5 1/2 heaping tablespoons cornstarch
4 1/2 heaping tablespoons cocoa
3 3/4 cups milk, divided
1 3/4 cups granulated sugar, divided
1 egg, beaten
1/4 cup whiskey
1/4 cup rice, cooked
1 cup walnuts, finely ground
1/2 cup walnuts, chopped
1 cup vanilla wafers, crushed
1 egg white, beaten
Decorator's candy
Crust: In a large bowl, combine flour, baking powder and 1 cup sugar. Add butter, eggs and vanilla to make a very
stiff dough. (add more sugar if needed.) Roll out like pie dough. Grease two 9-inch pie shells. Shape dough into pie
shells, letting crust hang over until filling is in place. Retain extra dough for lattice top.
Filling: In a heavy saucepan, combine cornstarch and cocoa. Slowly add 3/4 cup milk; mix well. Add remaining
milk and 1 3/4 cups sugar; heat. Add egg and whiskey. When it starts to thicken, add rice, walnuts and crushed
vanilla wafers. Continue to cook until thickens. Add vanilla. Taste and add more sugar if needed. Pour filling into
both pie shells. Make lattice over the filling and shape the edge. Brush with egg white and sprinkle with decorator's
candy. Bake at 350 degrees F until golden brown.
Yield: 8 servings
Fresh Orange Gelato
2 eggs + 2 egg yolks
3/4 cup + 2 tablespoons granulated sugar
2 cups orange juice, freshly squeezed
3 cups heavy whipping cream
Juice of 2 lemons
1/2 teaspoon vanilla extract
Use an electric mixer to beat eggs, egg yolks and sugar until pale and creamy. Add orange juice, whipping cream,
lemon juice and vanilla. Blend together. Transfer mixture to an ice cream maker and freeze. If you're not using an
ice cream freezer, freeze mixture in a shallow pan until almost solid, then blend in a food processor. Place mixture in
freezer to finish freezing.
Italian Cookies
1/2 cup butter
5 eggs
1/3 cup wine or milk
1 1/2 teaspoons anise flavoring
4 cups all-purpose flour (or more)
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup nuts, chopped
5 heaping tablespoons confectioners’ sugar
Preheat oven to 350 degrees F. In a large bowl, cream together butter and sugar. Add eggs (reserving 1 egg white for
frosting). Add wine or milk, and anise flavoring. Combine flour, baking powder and salt. Add to creamed mixture;
mix well. Stir in nuts.
Shape dough into a 1-inch thick roll and place on a cookie sheet. Bake at 350 degrees F. 18 to 20 minutes, until
lightly browned. Turn oven off. Mix together reserved egg white with confectioners’ sugar. Pour over cookie roll
while still hot, then slice at an angle. Return to oven to let dry.
Yield: 3 to 4 dozen
Tarselli
6 eggs
6 tablespoons granulated sugar
3 teaspoons butter
3 teaspoons baking powder (heaping)
Preheat oven to 350 degrees F. With electric mixer, beat together eggs, sugar and butter. Combine baking powder
and flour. Add to egg mixture. Add vanilla; mix well.
Roll dough out on a lightly floured board and knead slightly. Cut dough into about 2-inch strips, each strip being
about 1/2 inch wide. Braid two strips together. Bake at 350 degrees F. for 12 to 15 minutes. Frost with
confectioner’s sugar frosting using maple flavoring.
Confectioners’ Sugar Frosting
1 cup confectioners’ sugar

2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon vanilla extract
Combine confectioner’s sugar and milk. Stir until smooth. Mix in corn syrup and vanilla. Beat until desired
consistency. (Too thin? Add more confectioners’ sugar. Too thick? Add more corn syrup.)
Sicilian Chocolate Cake
Cake:
1 9x3-inch pound cake
1 lb. ricotta cheese
2 tablespoons heavy cream
3 tablespoons orange-flavored liqueur
3 tablespoons candied fruit, coarsely chopped
2 oz. semi-sweet chocolate pieces
Frosting:
12 oz. semi-sweet chocolate chips
3/4 cup strong black coffee
1/2 lb. unsalted butter, cut into 1/2-inch pieces, thoroughly chilled
Cake: With a sharp, serrated knife, slice end crusts off a pound cake and level the top if it's rounded. Cut the cake
horizontally into 1/2-inch to 3/4-inch slices. Rub the ricotta cheese through a coarse sieve with a wooden spoon into
a bowl; beat until smooth. Beating constantly, add cream, sugar and liqueur. Fold in chopped fruit and chocolate
pieces.
Center the bottom slab of cake on serving platter and spread generously with ricotta mix. Add another slab and
spread with more ricotta. Repeat until all the cake slabs are reassembled and filling is used up, ending with cake
slice on top. Gently press loaf together to make it as compact as possible. (Don't worry if it's wobbly; chilling firms
the loaf.) Refrigerate cake for 2 hours, or until firm.
Frosting: Melt chocolate with coffee in a saucepan over low heat, stirring constantly until chocolate has completely
dissolved. Remove pan from heat and beat in chilled butter, one piece at a time. Continue beating until mixture is
smooth. Chill the frosting until it is spreading consistency. Spread frosting evenly over top and sides of chilled cake.
Cover with waxed paper, plastic wrap or aluminum foil and let cake "ripen" in refrigerator at least 24 hours before
serving.
Tiramisu
1 cup whipping cream
8 oz. cream cheese, room temperature
1/2 cup confectioners’ sugar
1/2 cup cold espresso or strong coffee
1 package ladyfingers (12)
1 chocolate bar, shaved into curls
Using an electric mixer, whip cream until stiff. Remove from bowl and set aside.
In a separate large bowl, whip cream cheese until smooth, then add confectioners’ sugar, vanilla and 2 tablespoons
of the espresso. Fold whipped cream and cream cheese mixture together.
Arrange ladyfinger halves in the bottom of an 8-inch square baking dish. Sprinkle half of the remaining cold
espresso over ladyfingers. Spoon half of the cream cheese/whipped cream mixture on top. Repeat. Top with
chocolate curls, made from chocolate bar.
Yield: 6 servings
Quick Walnut Penuche
1 cup brown sugar, packed
1/4 cup milk
2 cups confectioner’s sugar
1 cup walnuts
In a medium saucepan, melt butter or margarine; add brown sugar. Cook over low heat for 2 minutes, stirring
constantly. Add milk and continue cooking and stirring until the mixture boils. Remove from heat. Cool.
Gradually add the confectioner’s sugar until mixture is of the consistency of fudge. Add nuts. Spread in a greased
8x8x2-inch pan. Cool.
Yield: 36 pieces.
Italian Layer Cake
16 oz. sponge cake
3 1/2 oz. apricot marmalade
1 cup Strega liqueur
16 oz. whipped cream
3 1/2 oz. candied fruit
20 oz. cream
Chocolate bits
Some cherries
Ingredients for cream:
3 egg yolks
2 cups milk
1 1/2 oz. all-purpose flour
1 lemon rind
Cream: Mix the ingredients for cream together. Cook over medium heat, stirring constantly, until ready for cake.
Cake: Cut sponge cake lengthwise in two layers and pour the Strega liqueur over bottom layer with cream,
chocolate bits and marmalade. Cover with the remaining cake layer and top with whipped cream, candied fruit and
cherries. Serve cold.
Yield: 6 servings
Tardilla (Italian Cookies)
12 eggs
1 teaspoon salt
1 teaspoon baking soda
1 lb. jar of honey
Vegetable oil for frying
Beat eggs and salt together; add baking soda and a cup of flour at a time. Mix with a spoon at first, then use hands;
add more flour if dough is too soft. Roll a little piece at a time into a long rope. Cut into 1/4-inch pieces which look
like large beads; spread on floured boards or cookie sheets until ready to fry. Fry in deep oil, a little at a time, and
drain in colander.
Heat a 1 lb. jar of honey in microwave until warm. Add part of the little fried beads and mix until all is coated, about
10 minutes. Spoon on buttered bread board and pat with wet hands so little beads will stick together. Repeat the
same with the other half.
Place in refrigerator for 4 hours or overnight. Cut in rectangles or squares and store in refrigerator. (Keep cold
otherwise honey will soften, and beads will fall apart.)
Italian Biscuits
1/2 cup + 2 tablespoons margarine
3 eggs, whole
4 egg whites
1/2 cup milk
3 tablespoons + 1 teaspoon baking powder
1 egg yolk
Preheat oven to 350 degrees F. In a large bowl, soften margarine. Add sugar, eggs, milk and vanilla; mix well by
hand. Add flour and baking powder. Mix well, knead in the bowl if necessary. Make strips and shape into a circle.
Beat egg yolk with a little milk, and brush on top of each cookie.
Bake at 350 degrees F. about 10 minutes, until very light golden brown.
Other books by Victoria Steele
101 Quick & Easy Cupcake and Muffin Recipes

101 Quick & Easy Cookie Recipes
101 Quick & Easy Chicken Recipes
101 Quick & Easy 5 Ingredient Recipes
Visit Victoria’s Amazon Page

101 Quick & Easy Italian Recipes

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SOUPS AND SALADS

APPETIZERS AND SNACKS

BREADS AND PASTA

MAIN DISHES - CHICKEN

MAIN DISHES - BEEF AND LAMB

MAIN DISHES - PORK

MAIN DISHES - SEAFOOD

MAIN DISHES - MEATLESS

Cook pasta according to package directions; drain and set aside.

Cook pasta according to package directions; drain and set aside.

3 artichokes, thinly sliced

1 1/4 cups flour

Yield: Two 9-inch loaves

2 1/2 to 3 cups all-purpose or unbleached flour

3 cups all-purpose flour

2/3 cup heavy cream

1 to 1 1/2 cups flour

1 1/2 lb. Ricotta cheese

Cook pasta according to package directions; drain and set aside.

Before serving, stir in cheese. Sprinkle with fresh parsley.

Try this pesto sauce on trenette pasta or linguine.

2 1/2 – 3 cups flour

1 lb. ground meat, beef or pork

1 teaspoon olive oil

Sauce: Combine all sauce ingredients together and mix well.

Toppings: Prepare as desired.

Serve over hot, cooked rice.

Cook pasta according to package directions; drain and set aside.

Cook pasta according to package directions; drain and set aside.

Cover tightly and simmer until tender, 2 to 3 hours.

Cook pasta according to package directions; drain.

Cook pasta according to package directions; drain and set aside.

Cook pasta according to package directions; drain and set aside.

Cook rigatoni according to package directions; drain and set aside.

Note: Shrimp may be substituted for sausage.

Place hot spaghetti in heated serving bowl; serve at once.

1 tablespoon olive oil

Cook tortellini according to package directions. Drain.

Italian Sausage Tortellini

Garnish: Fresh parsley or tarragon

Cook fettuccini according to package directions; drain and set aside.

Cook pasta according to package directions; drain and set aside.

3 tablespoons extra-virgin olive oil, divided

Cook fettuccini according to package directions; drain and set aside.

Garnish: 1/4 cup Parmesan cheese, grated

Cook pasta according to package directions; drain and set aside.

Cook pasta according to package directions; drain and set aside.

7 small potatoes, peeled, cooked

Yield: 3 1/2 to 4 dozen

Confectioners’ Sugar Frosting

1 cup confectioners’ sugar

Ingredients for cream:

101 Quick & Easy Cupcake and Muffin Recipes

101 Quick & Easy Chicken Recipes

101 Quick & Easy 5 Ingredient Recipes

Visit Victoria’s Amazon Page

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