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Entree - Bruschetta
Ingredients:
2 tablespoons olive oil
1 tablespoon minced garlic
2 red onions, cut into a small dice
Fresh basil leaves (12-15), chiffonade
1 tablespoon Balsamic vinegar
3 large tomatoes, diced
8 oz. fresh buffalo mozzarella, cut into small cubes
1 loaf of Italian bread, sliced
¼ cup olive oil
Salt and pepper to taste
Directions:
1• Heat 2 tablespoons of olive oil in a pan over medium heat. Add the garlic and onion and sauté it for 2-3 minutes.
2• Add salt, pepper, and basil and sauté for another minute.
3• Add balsamic vinegar and tomatoes and cook for two minutes.
4• Remove the pan from the heat and add the mozzarella cheese to it. Do not let the cheese melt.
5• Cut the bread slices into 4 pieces and brush them generously with olive oil and bake in 350-degree oven for about five minutes or until golden.
6• Top each slice with a spoonful of the tomato mixture and serve.
Serves 6 to 8 people.
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Entree - Stuffed Peppers
Ingredients:
1/2 small onion, minced
3/4 cup fine breadcrumbs
Scant 1/2 cup grated fresh tomato (see Note)
6 tablespoons freshly grated pecorino cheese
2 tablespoons toasted pine nuts
2 tablespoons currants
2 tablespoons chopped fresh mint
8 strips anchovies
Sea salt and freshly ground pepper to taste
Directions:
1• Preheat the oven to 375 degrees.
2• Cut the peppers into inch-wide strips.
3• Heat 1 tablespoon of the oil in a small skillet over moderate heat. Add the onion and saute until soft and sweet, about 5 minutes.
4• Combine the onion, breadcrumbs, tomato, cheese, pine nuts, currants, mint and 2 tablespoons oil in a bowl. Stir well, then season with salt and pepper.
5• Arrange half of the pepper strips in a shallow oiled baking dish. Top with half of the breadcrumb mixture,
6• Then arrange the remaining pepper strips over the breadcrumb mixture and top with the remaining breadcrumb mixture. Drizzle with the remaining 1 tablespoon oil. Add the strips of achnovies.
7• Bake until well browned and crisp on top, about 30 minutes.
8• Serve warm or at room temperature, not hot.
Note: To grate tomatoes, cut in half widthwise, remove the seeds, then grate against the large holes of a box grater.
Serves 6.
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Italian Bread
Ingredients
3 cups warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
1 tablespoon active dry yeast
1 tablespoon salt
7 cups all-purpose flour
Directions
1• Add the sugar and yeast to the warm water and let proof.
2• Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes.
3• Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth as a bambino's behind. Turn in a greased bowl, cover, and let double in size. (I put it in the oven with the light on - perfect rising temperature.)
4• Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise.
5• Once doubled again, punch down and form into three fat "footballs." Grease heavy cookie sheets and sprinkle with corn meal. Place the bread on the sheets, cover with a towel, and let rise.
6• Once risen, mist with water and place in a preheated 450 degrees F (230 degrees C) oven. Mist loaves with water and turn occasionally while they bake. Bread is done when golden brown and sounds hollow when tapped on the bottom.
Makes three (3) loafs.
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Focaccia Bread
Ingredients
2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup water
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1 cup mozzarella
Directions
1• In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
2• When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
3• Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
4• Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.
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Ministrone Soup
Ingredients
1/4 cup Pure Olive Oil
8 celery stalks diced
3 carrots, diced
1 large onion, diced
3 medium potatoes, cut in small cubes
1 can 28 oz. Italian Peeled Tomatoes,chopped,with juice
8 cups chicken stock
1 cup frozen peas
1 /4 lb Spaghetti (snap when uncooked in small pieces)
2 tbsp fresh basil, chopped
Parmesan Cheese
salt and pepper
Directions:
1• Heat olive oil in skillet.Add celery,
carrots and onion.Cook about 5 minutes,
stirring occasionally.
2• Add potatoes,tomatoes with juice,and
chicken stock.Season with salt and
pepper to taste.Cook for 15 minutes.
3• Add peas and spaghetti broken in small
pieces.Cook 7-8 minutes,or until
spaghetti are tender.Add basil and serve
with Parmesan cheese on top.
6-8 servings
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Aglio e olio
Ingredients:
1/4 cup minced garlic
1/3 cup olive oil
1-1/3 (8 ounce) cans tomato sauce
1/4 teaspoon dried oregano
500 grams spaghetti
Directions
1 In a sauce pan, heat the oil and add the garlic, cook but do not let garlic brown. Stir in the tomato sauce and oregano. Cover and simmer for about 20 minutes.
2 Wile the sauce is simmering, cook spaghetti as per package directions and drain.
3 Pour sauce over cooked spaghetti and serve. 4 servings
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Homemade Lasagna
Ingredients for sauce:
1 tbsp oilive oil
1 onion, chopped
1 clove garlic
2 lbs lean ground beef
11/2 tsp each salt and pepper (or to taste)
1 can (28 oz/796 mL) whole tomatoes
2 cans (28 oz/796 mL) crushed tomatoes
whole dried red chili pepper
1 tsp oregano
5 leaves fresh basil
grated cheese
450 ml ricotta chese (italian style)
1 brick mozzarella cheese
3 eggs
Preparation
Step 1 - the sauce
• In a large saucepan, heat oil over medium heat. Add onions and garlic; cook until lightly browned
• Add beef, salt and pepper; cook 5 minutes or until meat is cooked through, stirring constantly.
• Stir in tomatoes, bay leaf, chili pepper, bring to a boil. Reduce heat to low and cook 1 hour, stirring occasionally.
• Meanwhile, in a large pot of boiling, salted water, cook lasagna pasta 6 minutes, al dente. Drain lasagna pasta and set aside.
If you have difficulty understanding this recipe please email me and I will help you through the process.
Step 2 - the assembly
• In a large baking pan add some sauce to the bottom of the pan.
• Add the lasagna one piece at the time and compile them side by side.
• Now add some sauce on the layer. Add grated cheese and little bit of shredded mozzarella so the layers stay together and firm.
• On the third layer of lasagna pasta add the sauce and the ricotta, egg mixture . Keep going until you get to the top of the pan. You should have not more than 6 layers. The ricotta mixture should be put on at leat two of the layers.
• The final addembly is the last layer - lots of mozzarella and grated cheese.
Step 3 - the cooking process
• Now that the lasagna is put together pre-heat oven 350 degrees F. Let cook 25 minutes covered. Uncover and cook an additional 15 minutes. If the top is still now browned - Open top element in oven for a few minutes and monitor the cooking cycle so not to burn the top of the lasagna. Once you have achieved the full cooking process let chill for at least 20 minutes so that the lasagna becomes firm enough to cut into portions without having the lasagna to break apart and be to liquid. The important thing is let it cool.
Enjoy this homemade recipe from Elena's Kitchen.
ricotta mixture:
• In a bowl mix ricotta and eggs and whisk until creamy. Add salt and pepper to taste.
Courtesy http://italiancook.ca
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Traditional All Dressed Pizza (round 16")
Ingredients for pizza sauce
6 tbsp Pure Olive Oil 45 mL
1 medium garlic clove
2 cups sliced onions 500 mL
1 tbsp salt
1 tbsp sugar
2 tbsp oregano:
1 tsp chili or one fresh halapino pepper:
2 cans pastene san marzano tomatoes (whole tomatoes)
Description for pizza sauce
1• It is very important that you heat the oil and add the onions first and the garlic second and fry them to a light golden brown.
2• Add the 2 cans of whole tomatoes
3• Blend in the salt, sugar, oregano and chili
4• Bring to a boil and let cool
This mixture will allow you to spread sauce on 4 large 16" pizzas. recipe courtesy Pizzazz Pizza (circa 1989)
As a rule 11/2 cups of flour makes a regular thin crust 16" round pizza. For a thicker crust add more flour
Ingredients: for pizza dough (4 large pizza's)
2 envelopes of active yeast
2 teaspoon sugar
4 tablespoons olive oil
6 tablespoons tenderflake or crisco (tenderflake gives golden colour)
6 to 8 cups unbleached all-purpose flour (depending on your thickness)
2 teaspoons fine salt
2 eggs
half cup milk
half cup 7-up or soda
warm water as needed for soft, medium texture when mixing flour
Description:
1•Put the yeast, sugar, olive oil, tenderflake, two eggs, milk and 7-up into a large bowl and let sit for 5 minutes, until the yeast dissolves and the liquid appears creamy.
2• In a large bowl add the flour, salt and the mixture. Gently mix with hands or electric dough mixer and add warm water as neede until a soft, medium texture is achieved.
5• Once the dough blends well together and has a smooth texture remove it from bowl and roll it into a long sausage shape and cut in 4 even slices.
6• Knead the dough until it is smooth, springy, pliant into 4 balls.
This should take about 5 to 8 minutes. Return the dough on a oiled pan and cover with a damp cloth, and let rise until doubled.
Rising generally taken 2 to 3 hours. Makes four large 16 inch pizzas. This recipe courtesy Pizzazz Pizza (circa 1989)
When dressing the pizza you need the following ingredients:
12 mushrooms
2 green peppers
3 pepperoni sticks
mozzarella cheese 1000 grams
Description:
1• Spread dough gently when ready and spread it so it fits a round pizza cooking pan, well oiled.
2• Spread tomato sauce. Don't overdo it, it will become soggy.
5• spread pepperoni
6• Spread cheese
6• Spread vegetables in small pieces so they cook properly.
6• Cool at 375 degrees until lightly browned then remove from pan so that the pizza bottom cooks crisp. Cook until pizza browned.
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Sicilian cannoli
Ingredients:
1 pinch salt
1 tbsp sugar
1 tbsp butter
2/3rds cup icing sugar (powdered sugar)
150 g flour
dry white wine
250 g fresh ricotta (saputo)
2 tbsp chopped bitter chocolate
1 tsp cocoa
1 tbsp orange essence
crushed pistachio nuts
1 tsp coffee powder
2 tbsp candied orange and citron
almond oil
peanut oil
yolk
Description:
1• To make the pastry case: Place the flour, cocoa, coffee powder, a pinch of salt and the sugar on a pastry board or work surface and mix.
2• Form a well and work in the smoothed butter and enough wine to make a firm dough.
3• Form a ball wrap in cling film and refrigerate for an hour.
4• Filling: Dice the candied fruit and the chocolate.
5• Sieve the ricotta and then whisk in the icing sugar, the orange essence and then add the candied peel and chocolate dice. Refrigerate.
6• Cannoli case:Roll out the pastry and using a round 9'/18cm pastry cutter, cut 18 disks, kneading the dough each time.
7• Stretch each disk out into an oval, brush with almond oil and roll around the bamboo or tin tubes. Brush with a little egg yolk where they overlap and press down to make them stick properly. Lift the ends of the pastry slightly curling them back - makes them easier to remove.
8• Heat the peanut oil in the frying pan and deep fry the cannoli, two at a time. When they are golden brown remove them and drain on kitchen paper.
9• As soon as they cool enough to be able to hold them in your fingers, remove them from the tubes, oil the tubes again and wrap them in more pastry to fry some more.
10• Assembling: Only fill the cannoli when you are ready to eat them or they go soggy. They keep in a biscuit tin for a few days. Decorate the ends with a little crushed pistachio nut, giving the typical green of so many Sicilian desserts.
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