This is a collection of recipes from Teresa Lapetina Greco (Big Mamma), her daughter Elizabeth Greco Noviello (Mamaw), her grand daughter Marie Noviello Casazza and her great grand daughter-in-law.....Lee Casazza. My cookbook is now available in a hard cover and in Kindle on Amazon. If you live in the USA, you can order it now from my website. I will personally inscribe and sign the book for you, just leave instructions. www.leecasazzacooking.com. . . Buon appetito!
comes together in about 40 minutes, which makes it perfect for a weeknight
dinner. It think this will be one of your favorites. I use two skillets, but you can use just one large skillet, and you will have to wash it after you finish cooking the sausages. If it's just the two of you, make the entire recipe and have it another weeknight for dinner. . .that works for us making life easier.
1 lb Italian sausage (about 5 links)
2 T extra-light olive oil, divided
1 large yellow
onion, cut in half and sliced
2 medium red
bell peppers, chopped
2 t freeze-dried or fresh oregano
1 cup dry red wine
1 lb penne pasta
freshly ground black pepper
olive oil, for drizzling
leaves, coarsely chopped, for garnish
Grated Pecorino Romano cheese or Parmigiano-Reggiano cheese
In a skillet, heat half of the oil over medium
heat. Add the sausages and cook for about 20 minutes, turning often. Remove to a cutting board and
In a large skillet that will hold the sauce and pasta, add the rest of the oil and sauté the onion for 5 minutes.
Add the bell
peppers and sauté another 5 minutes.
Add the garlic
and continue to cook another minute. Turn off heat to skillet while slicing sausages.
Slice the sausages diagonally into bit size pieces and return to the
skillet along with any juices on the cutting board.
Add the oregano and wine and cook for another 5 minutes.
taste with salt and pepper.
penne in salted water for about 8 to 9 minutes, until al dente.
Drain and add
to the skillet with the rest of the ingredients.
Divide between four warm pasta bowls and drizzle with a little extra-virgin olive oil.
the basil leaves, grated cheese, and serve.
I love grapefruit bubble bath, bath salts, and soaps. I love grapefruit sorbet even more! Sorbet (sorbetto in Italian) is so refreshing after a dinner on a hot summer night. You can make this a few days before you want to serve the sorbet. Keep it in an airtight container in your freezer. If you prefer a smoother sorbet, strain the juice through a fine mesh strainer.
I added a little Campari to this recipe and is definitely optional. Campari is an infusion of herbs, aromatic plants, and fruit mixed with alcohol.
4 cups (1 litre) freshly squeezed pink grapefruit juice (5 large grapefruits) ¾ cup (175 ml) granulated sugar ¼ cup (60 ml) Campari (optional)
In a medium saucepan, heat the sugar and grapefruit juice until the sugar dissolves.
Stir a couple of times and then set aside to cool.
When cool, pour into a bowl, add the Campari and stir to combine.
Cover and refrigerate until completely chilled.
Pour the mixture into an ice cream maker and freeze, according to the manufacturer’s instructions. Transfer to a covered container and place in your freezer, until firm.
This pizza dough is actually toasted on the stove top in a
12-inch (30 cm) cast-iron skillet. Using a small ball of pizza dough, form it into a circle of about 10 to 11 inches (25 to 27.5 cm) wide. I brushed the skillet with a light coating of
oil and toasted the dough in the skillet for about 5 to 7 minutes on each side. You can just bake the pizza entirely in the oven, if you prefer.
One recipe Casa Pizza Dough (in
my cookbook), or use already-prepared pizza dough
Oven Roasted Tomatoes (recipe below)
8 oz (250 g) fresh mozzarella cheese, thinly
20 oven roasted tomatoes
Extra-virgin olive oil, for drizzling
Parmigiano-Reggiano cheese, grated
Fresh basil leaves, for garnish
Preheat oven to 450 F (230 C) degrees with a pizza
stone in center of oven.
Let stone get really hot, for about 20 minutes.
Remove the toasted pizza dough from the skillet
and place on a pizza pan or work surface.
Add the mozzarella cheese and 10 oven roasted
Slip the pizza off of the pizza pan and onto
the heated stone.
Bake until cheese is melted, about 5 to 7
Slide back on the pizza pan and drizzle with
extra-virgin olive oil and sprinkle with grated Parmigiano cheese.
Garnish with fresh basil leaves and enjoy!
Repeat with another ball of pizza dough.
Makes 2 individual pizzas
Oven Roasted Tomatoes
5 Roma tomatoes, each cut into 4 slices
Freeze-dried or dried oregano
Freeze-dried or dried basil
1 clove garlic, minced
Salt and freshly ground black pepper
Extra-virgin olive oil
Place the sliced tomatoes on a pizza pan or
Sprinkle with some of the oregano, basil, and
Season to taste with salt and pepper.
Drizzle with a little olive oil.
Place in a 250 F (130 C) degree oven and slow
roast for about 2 hours.
Immediately remove from pan with a spatula onto a plate to
You can either make my marinara or tomato sauce
recipe, make your own, or buy a good quality sauce from your supermarket. You can also find manicotti
pasta tubes in your supermarket or use fresh lasagne sheets, as I did. If you
don't have 6 people to serve this to, you can divide it into smaller portions and freeze it.
In the Italian language, lasagna refers to one sheet of pasta and lasagne (the plural of lasagna) refers to the dish with several layers. This distinction is rarely observed in North America.
1 recipe for either Casa Marinara Sauce or Casa
3 cups (750 ml) whole milk ricotta cheese
2 large egg yolks
1 ½ cups (375 ml) finely diced fresh mozzarella
¾ cup (175 ml) freshly grated Pecorino Romano, or Parmigiano-Reggiano cheese