tag:blogger.com,1999:blog-10093022761627201172024-03-17T20:00:00.950-07:00Big Mamma's Italian American CookingThis is a collection of recipes from Teresa Lapetina Greco (Big Mamma), her daughter Elizabeth Greco Noviello (Mamaw), her granddaughter Marie Noviello Casazza and her great-granddaughter-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!Lee Casazzahttp://www.blogger.com/profile/14841874178682751785noreply@blogger.comBlogger269125tag:blogger.com,1999:blog-1009302276162720117.post-76575160545589056232024-02-28T05:00:00.000-08:002024-02-28T05:00:33.108-08:00PASTA & BEANS - Pasta e Fagioli<div style="text-align: left;"><span style="font-family: helvetica; font-size: medium;"><span style="background-color: white;">This is the classic soup of pasta and beans from Southern Italy, especially popular in </span><span style="background-color: white;">Napoli and the Amalfi coast. Don't be a fool...eat pasta fazool! It is truly </span><i style="background-color: white;">amore!</i></span></div><div style="text-align: left;"><span style="font-family: helvetica; font-size: medium;"><span style="background-color: white;">If you can't find pancetta, you can use a couple of strips of unflavored bacon.</span></span></div><div style="text-align: left;"><span style="font-family: helvetica; font-size: medium;"><span style="background-color: white;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: helvetica; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE5MxY37gnfZseMmLx6ahR0IHIC9GYPtrh9cqA3jv4COMACbaPUA3vgxFR_pXghZFEQSlp4dPaUobWjSkOAWvRSHNA27qJT5qtIiZoWlEFkbDAJJaXY_LL2XaNTG1xCeVKMYDQd3pivO3Anj7QpTGpGR9BDgvLubIO8s_UTRjD5C3rGi68iRSan1JblPc2/s640/Slide1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE5MxY37gnfZseMmLx6ahR0IHIC9GYPtrh9cqA3jv4COMACbaPUA3vgxFR_pXghZFEQSlp4dPaUobWjSkOAWvRSHNA27qJT5qtIiZoWlEFkbDAJJaXY_LL2XaNTG1xCeVKMYDQd3pivO3Anj7QpTGpGR9BDgvLubIO8s_UTRjD5C3rGi68iRSan1JblPc2/w640-h480/Slide1.jpg" width="640" /></a></div></span></div><div class="post-body entry-content" id="post-body-7203670643668278780" itemprop="articleBody" style="line-height: 1.4; position: relative; width: 852px;"><div dir="ltr" trbidi="on"><div class="separator" style="background-color: white; clear: both; text-align: center;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><span style="background-color: white;"><span style="font-family: helvetica; font-size: medium;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><div dir="ltr" trbidi="on"><span style="background-color: white;"><span style="font-family: helvetica; font-size: medium;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">2 oz pancetta, diced </span></span></span></div>2 T olive oil<br />1 medium onion, diced<br />2 cloves garlic, minced<br />½ t red pepper flakes<br />½ cup dry white wine<br />2 T tomato paste<br />2 quarts chicken stock<br />1 sprig fresh thyme<br />1 bay leaf<br />1 (3-inch) piece Parmigiano-Reggiano cheese rind </span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">2 (14 oz) cans cannellini beans with liquid<br />Salt and freshly ground black pepper<br />1 cup ditalini or ditali pasta</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Extra-virgin olive oil, for drizzling<br />Freshly grated Parmigiano-Reggiano cheese</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">In a large pot or Dutch oven, fry the pancetta over medium heat until golden.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Add the oil to the pot and sauté the onion until soft and translucent, about 10 minutes. </span></span></span></span></div><div dir="ltr" trbidi="on"><span style="background-color: white;"><span style="font-family: helvetica; font-size: medium;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Add the garlic and red pepper flakes and sauté another minute.<br />Add wine and simmer 3 minutes.<br />Add tomato paste, chicken stock, sprig of thyme, bay leaf, and cheese rind.<br />Simmer 20 minutes. </span></span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Add beans and simmer 10 more minutes.<br />Remove the sprig of thyme, bay leaf, and cheese rind; season to taste with salt and </span></span></span></div><div dir="ltr" trbidi="on"><span style="background-color: white;"><span style="font-family: helvetica; font-size: medium;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">pepper. </span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Add pasta and simmer another 5 to 6 minutes.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Serve with a drizzle of extra-virgin olive oil and some grated Parmigiano cheese. </span></span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Serves 4 to 6 </span></span><br /></span></span></div></div>Lee Casazzahttp://www.blogger.com/profile/14841874178682751785noreply@blogger.com0tag:blogger.com,1999:blog-1009302276162720117.post-58566825387977881872024-02-03T10:10:00.000-08:002024-02-03T10:10:24.166-08:00SHREDDED BEEF SANDWICHES WITH CARAMELIZED ONIONS & PEPERONCINI<p><span style="font-family: helvetica; font-size: medium;">This sandwich makes a delicious dinner accompanied with a salad or soup. There is enough left over for another couple of dinners or lunches. The entire house had the amazing aroma of that chuck roast slowly cooking in my oven for hours. You can use a slow-cooker, but brown the meat first.</span></p><div class="separator" style="clear: both;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-T4sw9nJEtG0/W5EPW0-XFaI/AAAAAAAAJoM/KlfljZpW3EkpX27_WyBXGer-kml7X4ORQCLcBGAs/s1600/Slide1.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica; font-size: medium;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://3.bp.blogspot.com/-T4sw9nJEtG0/W5EPW0-XFaI/AAAAAAAAJoM/KlfljZpW3EkpX27_WyBXGer-kml7X4ORQCLcBGAs/s640/Slide1.jpg" width="640" /></span></a></div><div class="separator" style="clear: both;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: helvetica; font-size: medium;">2 T avocado or olive oil, divided</span></div><div class="MsoNormal"><span style="mso-bidi-font-weight: bold;"><span style="font-family: helvetica; font-size: medium;">2 large yellow onions, cut in half and sliced<o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">3 </span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">½ to </span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">4 lb chuck or rump roast trimmed of excess fat</span></span></div><div class="MsoNormal"><span style="mso-bidi-font-weight: bold;"><span style="font-family: helvetica; font-size: medium;">Sea salt and freshly ground black pepper<o:p></o:p></span></span></div><div class="MsoNormal"><span style="mso-bidi-font-weight: bold;"><span style="font-family: helvetica; font-size: medium;">4 cups beef broth<o:p></o:p></span></span></div><div class="MsoNormal"><span style="mso-bidi-font-weight: bold;"><span style="font-family: helvetica; font-size: medium;">1 T roasted beef base (in an 8-oz jar)<o:p></o:p></span></span></div><div class="MsoNormal"><span style="mso-bidi-font-weight: bold;"><span style="font-family: helvetica; font-size: medium;">2 fresh rosemary sprigs<o:p></o:p></span></span></div><div class="MsoNormal"><span style="mso-bidi-font-weight: bold;"><span style="font-family: helvetica; font-size: medium;">1 T fresh oregano sprigs or freeze-dried<o:p></o:p></span></span></div><div class="MsoNormal"><span style="mso-bidi-font-weight: bold;"><span style="font-family: helvetica; font-size: medium;">4 cloves garlic, cut in half<o:p></o:p></span></span></div><div class="MsoNormal"><span style="mso-bidi-font-weight: bold;"><span style="font-family: helvetica; font-size: medium;">Provolone cheese, sliced</span></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Golden peperoncini in a jar with juice</span></div><div class="MsoNormal"><span style="mso-bidi-font-weight: bold;"><span style="font-family: helvetica; font-size: medium;">Buttered and toasted Italian hoagie rolls<o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">In a large Dutch oven or heavy pot, heat one tablespoon of the oil over medium heat and sauté the onions, </span><span face=""helvetica neue", arial, helvetica, sans-serif">for about 15 minutes until caramelized; stirring often.</span></span></div><div class="MsoNormal"><span style="mso-bidi-font-weight: bold;"><span style="font-family: helvetica; font-size: medium;">Remove and set aside on the counter in a bowl and cover.<o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal"><span style="mso-bidi-font-weight: bold;"><span style="font-family: helvetica; font-size: medium;">Season the roast on both sides with salt and pepper.<o:p></o:p></span></span></div><div class="MsoNormal"><span style="mso-bidi-font-weight: bold;"><span style="font-family: helvetica; font-size: medium;">To the same pot, add the other tablespoon of oil and brown the roast on both sides.<o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal"><span style="font-size: medium;"><span style="mso-bidi-font-weight: bold;"><span style="font-family: helvetica;">When brown, add the beef broth, beef roasted beef base, rosemary, oregano, garlic, and juice from the </span></span><span style="font-family: helvetica;">½</span><span style="font-family: helvetica;"><span> the jar of peperoncini.</span></span></span></div><div class="MsoNormal"><span style="mso-bidi-font-weight: bold;"><span style="font-family: helvetica; font-size: medium;">Cover with a lid and bake in a 275 degree F oven for 6 hours.<o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal"><span style="mso-bidi-font-weight: bold;"><span style="font-family: helvetica; font-size: medium;">Remove from oven and carefully transfer roast to a cutting board and let cool a few minutes..</span></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">While roast is cooling, pour the beef broth from the pot through a fine mesh strainer into a saucepan. Keep warm on the stove.</span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><span style="mso-bidi-font-weight: bold;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Using two forks, shred the beef completely and place in a medium saucepan and keep warm on the stove. </span></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Discard any fat that may be on the roast.</span></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><b>To Assemble</b></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Place a generous amount of shredded beef on the bottoms of the toasted rolls.</span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Add some of the caramelized onions.</span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Top with cheese and place under a broiler for just a couple of minutes; long enough to melt the cheese.</span></div><div class="MsoNormal"><span style="mso-bidi-font-weight: bold;"><span style="font-family: helvetica; font-size: medium;">Top with a few peperoncini, trimmed of stems.<o:p></o:p></span></span></div><div class="MsoNormal"><span style="mso-bidi-font-weight: bold;"><span style="font-family: helvetica; font-size: medium;">Serve with individual small bowls of the beef juice for dipping the sandwiches.<o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><span style="font-family: helvetica; font-size: medium;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Makes 6 to 8 sandwiches</span><br /></span><div><span style="font-family: helvetica; font-size: medium;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span></span></div>Lee Casazzahttp://www.blogger.com/profile/14841874178682751785noreply@blogger.com0tag:blogger.com,1999:blog-1009302276162720117.post-43199700746397811252024-01-13T10:21:00.000-08:002024-01-13T10:21:15.613-08:00LOBSTER FRA DIAVOLO OVER FETTUCCINE<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><div style="text-align: left;"><span style="font-family: helvetica; font-size: medium;">It is rare to find this lobster dish in a restaurant that is affordable and chock full of lobster.</span></div><div style="text-align: left;"><span style="font-family: helvetica; font-size: medium;">It was $23.00 for two large lobster tails and the canned tomatoes and fettuccine, I had in my pantry. My husband was a happy man last night!</span></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmu3aG9xD12624OGy3K-jUlWq3vGZvYPUy6BDKRo_tpzMqeSea0tmP0AAOSP2-315qNUT8gE2YtQ6hNPjM0GS5n1BpeWO0SKVwqN1C5dq8IvinaX0Oip1_QVI36TrnJFsbywSgWh03aP81_YX-1QWPwZvuDuF8KirCZVHFzt_eq4O49-bUNlz7jnV0GNfG/s720/Slide1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="720" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmu3aG9xD12624OGy3K-jUlWq3vGZvYPUy6BDKRo_tpzMqeSea0tmP0AAOSP2-315qNUT8gE2YtQ6hNPjM0GS5n1BpeWO0SKVwqN1C5dq8IvinaX0Oip1_QVI36TrnJFsbywSgWh03aP81_YX-1QWPwZvuDuF8KirCZVHFzt_eq4O49-bUNlz7jnV0GNfG/w640-h480/Slide1.jpg" width="640" /></a></div><br /><span style="background-color: white; font-family: helvetica; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="background-color: white; font-family: helvetica; font-size: large;">2 frozen lobster tails, thawed</span></div><div style="text-align: left;"><span style="background-color: white; font-family: helvetica; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="background-color: white; font-family: helvetica; font-size: large;">3 T olive oil, divided</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">½ t sea salt</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">½ to 1 t red pepper flakes (depending upon how spicy you like it)<o:p></o:p></span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">¼ t fine ground black pepper</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;"><br class="Apple-interchange-newline" /><span face=""Helvetica Neue", Arial, Helvetica, sans-serif">½ medium yellow onion, diced</span></span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">2 cloves garlic, finely sliced or minced</span></div><div class="MsoNormal" style="background-color: white;"><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">½ t dried oregano (I used freeze-dried)</span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">½ t dried basil (I used freeze-dried)</span></div></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">½ cup dry white wine</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">2 cups crushed Italian tomatoes, preferably San Marzano</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">Sea salt and freshly ground black pepper</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">½ lb fettuccine</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">2 T chopped Italian parsley</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">Extra-virgin olive oil, for drizzling</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">In a large skillet, add 2 cups cold water.</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">Bring to a boil and add 1 t sea salt.</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">Add lobster tails, cover with a lid and simmer 6 to 7 minutes.</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">Remove from skillet with tongs, and set aside to cool.</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">Save about ½ cup of the lobster cooking water and set aside.</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">In the same skillet, over medium heat, add 2 tablespoon of the olive oil, and cook the onion until translucent, about 3 to 4 minutes. </span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">Add the garlic, oregano, and basil and cook another minute.</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">Add the wine and </span><span style="font-family: helvetica; font-size: large;">crushed tomatoes and simmer over low heat for 15 to 18 minutes, until sauce slightly thickens.</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: large;">Season to taste with salt and pepper.</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">Meanwhile, cook fettuccine in boiling salted water, until al dente, about 7 to 8 minutes.</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">Remove lobster meat from shells and chop into large pieces.</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">Add lobster and brandy or cognac to sauce and h</span><span style="font-family: helvetica; font-size: large;">eat through. . .don't overcook.</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">Drain pasta and place back into the pan where you cooked the paste.</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">Add a ladle full of sauce to pasta and mix to combine.</span></div><div class="MsoNormal" style="background-color: white;"><br /></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">Divide pasta between two warm pasta bowls.</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">Add some sauce with the lobster.</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">Drizzle with a little extra-virgin olive oil.</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">Garnish with parsley and serve.</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">Serves 2</span></div>Lee Casazzahttp://www.blogger.com/profile/14841874178682751785noreply@blogger.com0tag:blogger.com,1999:blog-1009302276162720117.post-36602999283736972082023-12-23T07:42:00.000-08:002023-12-23T07:42:07.008-08:00SPAGHETTI WITH SHRIMP FRA DIAVOLO<p> <i style="font-family: helvetica; font-size: large;"><b>Fra Diavolo</b> </i><span face=""Helvetica Neue", Arial, Helvetica, sans-serif" style="background-color: white; font-family: helvetica; font-size: large;">is an Italian-American creation which translates to 'brother devil'.</span></p><span style="font-family: helvetica; font-size: medium;"><span face=""Helvetica Neue", Arial, Helvetica, sans-serif" style="background-color: white;"><i style="font-weight: bold;">All'Arrabbiata</i> is an Italian creation from Rome which translates to 'angry'. They are both spicy, using red pepper flakes and have a tomato base. </span><br style="background-color: white;" /><span face=""Helvetica Neue", Arial, Helvetica, sans-serif" style="background-color: white;">You can serve shrimp fra diavolo with pasta or without. Serve this with a green salad, and a glass of vino rosso.</span><span face=""helvetica neue", arial, helvetica, sans-serif" style="background-color: white;"><br /></span></span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; font-size: 15.4px;"></span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.4px;" /><div class="separator" style="background-color: white; clear: both; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.4px; text-align: center;"><div class="separator" style="clear: both;"><a href="https://1.bp.blogspot.com/-addom0-CRiI/YJp29SnQ-UI/AAAAAAAAKgY/yixsli55DhkdB8hFHjtqmej7HnwDbX50QCLcBGAsYHQ/s694/fullsizeoutput_2e1.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="521" data-original-width="694" height="480" src="https://1.bp.blogspot.com/-addom0-CRiI/YJp29SnQ-UI/AAAAAAAAKgY/yixsli55DhkdB8hFHjtqmej7HnwDbX50QCLcBGAsYHQ/w640-h480/fullsizeoutput_2e1.jpeg" width="640" /></a></div><div class="separator" style="clear: both;"><span style="font-family: helvetica; font-size: large; text-align: left;"><br /></span></div><div class="separator" style="clear: both;"><br /></div></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">1 lb large to jumbo shrimp, peeled, deveined, tails removed</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">3 T olive oil, divided</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">½ t sea salt</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">½ to 1 t red pepper flakes (depending upon how spicy you like it)<o:p></o:p></span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">¼ t fine ground black pepper</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;"><br class="Apple-interchange-newline" /><span face=""Helvetica Neue", Arial, Helvetica, sans-serif">½ medium yellow onion, diced</span></span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">2 cloves garlic, finely sliced or minced</span></div><div class="MsoNormal" style="background-color: white;"><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">½ t dried oregano (I used freeze-dried)</span></div></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">½ cup dry white wine</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">2 cups crushed Italian tomatoes, preferably San Marzano</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">½ lb spaghetti</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">2 T chopped Italian parsley</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">2 T chopped fresh basil<o:p></o:p></span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">Sea salt and freshly ground black pepper</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">Extra-virgin olive oil, for drizzling</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">In a bowl, combine the shrimp, 2 tablespoons of the olive oil, salt, red pepper flakes, and ground black pepper.<o:p></o:p></span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">In a large skillet, over high heat, add the shrimp mixture and cook until lightly brown on both sides, about 2 minutes, each side.<o:p></o:p></span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">Transfer to a bowl and set aside.</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">In the same skillet, over medium heat, add the last tablespoon of the olive oil, and cook the onion until translucent, about 3 to 4 minutes. </span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">Add the garlic and oregano and cook another minute.</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">Add the wine and stir with a wooden spoon to break up any brown bits.<o:p></o:p></span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">Add the crushed tomatoes and simmer over low heat for 15 to 18 minutes, until sauce slightly thickens.</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">Meanwhile, cook spaghetti in boiling salted water, until al dente, about 8 minutes.</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-size: medium;"><span style="font-family: helvetica;">Take out about </span><span style="font-family: helvetica;">¼ cup pasta water to add to thin the sauce.</span></span></div><div><span style="font-size: medium;"><span style="background-color: white; font-family: helvetica;">Scoop up all of the pasta using a spaghetti fork and add to the sauce in the large skillet. Combine well the add </span><span style="background-color: white; font-family: helvetica;">the shrimp to the sauce including any juices in bowl and simmer another 2 to 3 minutes, until heated through.</span></span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">Stir in the parsley and basil and season to taste with salt and pepper.</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">Divide the spaghetti between 2 warm pasta bowls.</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">Spoon on sauce and 6 shrimp per bowl.</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">Drizzle with a little extra-virgin olive oil.</span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal" style="background-color: white;"><span style="font-family: helvetica; font-size: medium;">Serves 2</span></div>Lee Casazzahttp://www.blogger.com/profile/14841874178682751785noreply@blogger.com0tag:blogger.com,1999:blog-1009302276162720117.post-81153564531101380002023-10-11T13:01:00.001-07:002023-10-11T13:01:34.660-07:00SUNDAY RIGATONI WITH BEEF SHANK GRAVY<p><span style="font-family: helvetica; font-size: large;">Here is a hearty Sunday Italian-American dinner from Mamaw, Elizabeth Greco Noviello. Some Italian-Americans call their sauce that is cooked with meat "gravy". The beef is so tender and the marrow bones give the gravy so much flavor.</span><i style="font-family: helvetica; font-size: large;"> Buona Domenica a tutti!</i></p><div class="separator" style="clear: both; text-align: center;"><span face="Helvetica Neue, Arial, Helvetica, sans-serif" style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-IX_diBNGcoM/Vuw1MdRsXGI/AAAAAAAAGLw/vmnFvCpkYUsMyvki48GiltNtoz2k5X1Zg/s1600/RIGATONI.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://1.bp.blogspot.com/-IX_diBNGcoM/Vuw1MdRsXGI/AAAAAAAAGLw/vmnFvCpkYUsMyvki48GiltNtoz2k5X1Zg/s640/RIGATONI.jpg" width="640" /></a></div><br /><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">2 (28 oz) cans whole peeled Italian tomatoes<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">2 lbs beef shank with marrow bones intact<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">2 T extra-light olive oil or avocado oil, divided<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">1 medium onion, diced<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">4 oz pancetta, diced<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">4 cloves garlic, thinly sliced<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">2 T tomato paste<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">½ cup dry red wine<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">½ t red pepper flakes<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Salt and freshly ground black pepper<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">2 T chopped fresh basil<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">1 lb rigatoni<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Chopped fresh basil, for garnish<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Freshly grated Grana Padano* or Parmigiano-Reggiano cheese<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Pour tomatoes into a large bowl and hand-crush them, removing the hard center cores.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Alternatively, use an immersion blender to chop the tomatoes.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal" style="margin-bottom: 12pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: helvetica; font-size: medium;">In a large heavy pot or Dutch oven, brown the beef shanks in a tablespoon of oil for about 6 to 7 minutes on each side. Do not turn the shanks until they are deeply browned. This will add flavor and allow the meat to release from the pan. Remove the meat from the pot and set aside.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 12pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: helvetica; font-size: medium;">Pour off any excess grease and add the rest of the oil.
Sauté the onion and pancetta for about 10 minutes over low heat. Add the garlic and sauté another minute.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 12pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: helvetica; font-size: medium;">Add the crushed tomatoes, tomato paste, wine or water, red pepper flakes, and season to taste with salt and pepper.
Simmer for 10 minutes, then return the beef shanks to the pan and nestle them into the sauce. Cover with a tight-fitting lid and place in a 325-degree F oven for 2 to 2 ½ hours.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 12pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: helvetica; font-size: medium;">Using tongs, transfer the beef shanks to a cutting board.
When cool enough to handle, shred the meat and place back into the pot. Discard the marrow bones. Reheat gravy and stir in chopped basil.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 12pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: helvetica; font-size: medium;">Boil the rigatoni in salted water for about 9 to 10 minutes, until al dente.
Drain rigatoni and pour back into the pot.
Add a couple of ladles of the gravy (with some shredded meat) to the pasta and toss.
Spoon into warm pasta bowls, add a little more of the gravy and meat to the top of the pasta. Sprinkle with some chopped basil and serve with grated cheese.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 12pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: helvetica; font-size: medium;">Serves 4
</span></div><div class="MsoNormal" style="margin-bottom: 12pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: helvetica; font-size: medium;"><span face="Helvetica Neue, Arial, Helvetica, sans-serif">* Grana Padano cheese is one of the world’s first hard cheeses; it was made by monks near Milan, </span><span face="'Helvetica Neue', Arial, Helvetica, sans-serif">Italy, in the 12th century. </span><i>Grana </i><span face="'Helvetica Neue', Arial, Helvetica, sans-serif">means “grain” in Italian, referring to</span><span face="'Helvetica Neue', Arial, Helvetica, sans-serif"> </span><span face="'Helvetica Neue', Arial, Helvetica, sans-serif">the texture of the cheese.</span></span></div>Lee Casazzahttp://www.blogger.com/profile/14841874178682751785noreply@blogger.com0tag:blogger.com,1999:blog-1009302276162720117.post-91376359049792190002023-10-08T05:32:00.004-07:002023-10-08T05:32:28.653-07:00ROASTED BUTTERFLIED CHICKEN WITH FRESH SALSA VERDE<p><span style="font-family: helvetica; font-size: medium;">To butterfly a chicken for roasting, you remove the backbone, make a slit in the breastbone, also known as keel bone, and flatten it before cooking. The chicken cooks faster and the skin browns more evenly with this method. I made a fresh salsa verde (green sauce) to serve along with the chicken. </span></p><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6u1QRgyGaME/WEFoy-MMt3I/AAAAAAAAHls/itXGkqkOWcA6C3k-OWYuonylxShHpKbmgCLcB/s1600/Slide1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://1.bp.blogspot.com/-6u1QRgyGaME/WEFoy-MMt3I/AAAAAAAAHls/itXGkqkOWcA6C3k-OWYuonylxShHpKbmgCLcB/s640/Slide1.jpg" width="640" /></a></div><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span style="font-family: helvetica; font-size: medium;">1 (3 to 4 lb) whole chicken</span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">4 fresh thyme sprigs<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">1 T extra-light olive oil<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Sea salt and freshly ground black pepper<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Preheat oven to 425 degrees F.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Place chicken, breast side down, on a plastic cutting board.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Cut out the backbone with kitchen shears and trim off any excess fat at the base of the tail.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Discard chicken back or save in a plastic baggie and freeze for making stock later.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Using a sharp knife, make a slit at the top, between the breastbone (this will help flatten the chicken).<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Turn chicken over and press down hard with your hands to flatten the chicken.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Tuck wings under and flip legs inward and down.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Place thyme sprigs on a rimmed baking sheet or roasting pan.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Place chicken, breast side up, on top of the thyme sprigs.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Rub the olive oil all over the skin of the chicken.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Season the chicken with salt and pepper.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Place in oven and roast for about 60 minutes, basting with pan juices, after 30 minutes. </span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Chicken is done when the skin is golden brown and breast meat registers 165 degrees F with an instant-read thermometer.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">While chicken is roasting, make the Salsa Verde.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Remove chicken from oven and place on a cutting board, tented with foil for 5 minutes before cutting into pieces.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: helvetica; font-size: medium;">Salsa Verde<o:p></o:p></span></b></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">1 large bunch Italian parsley<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">8 large basil leaves<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">2 T capers, drained<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">2 anchovy fillets<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">1 clove garlic<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Zest and juice of 1 large lemon<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Pinch of red pepper flakes<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Sea salt and freshly ground black pepper<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">3 T extra-virgin olive oil<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Place ingredients in a food processor and process until smooth.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Spoon into a small serving bowl and refrigerate until ready to serve.</span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Serves</span> 4<o:p></o:p></span></div><div><span style="font-family: helvetica; font-size: medium;"><br /></span></div><span style="font-family: helvetica; font-size: medium;"></span>Lee Casazzahttp://www.blogger.com/profile/14841874178682751785noreply@blogger.com0tag:blogger.com,1999:blog-1009302276162720117.post-43409850549757603652023-09-29T06:03:00.000-07:002023-09-29T06:03:06.849-07:00CRISPY CLASSIC CHICKEN PARMIGIANA - Pollo alla Parmigiana<p><span style="font-family: helvetica; font-size: medium;">This is one of America's favorite Italian dishes. In Italy, they make it with veal.</span></p><div class="separator" style="clear: both;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: helvetica; font-size: medium;"><b>Lee's Kitchen Tips:</b></span></div><div class="separator" style="clear: both;"><span style="font-family: helvetica; font-size: medium;">You may wonder what the difference is between marinara sauce and tomato sauce.</span></div><div class="separator" style="clear: both;"><span style="font-family: helvetica; font-size: medium;">Marinara sauce is a tomato sauce without any meat. Tomato sauce can be flavored with pancetta and then removed.</span></div><div class="separator" style="clear: both;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB9dPHc9VFI3ko69geK8mgewjhIvi0srXEyjlsdlTrcP6iYl-MPhlsF5_PzkxRQUP_5ojNOrvzrVieLWHTlfN5CIm3jJxiMG7rkXBKqgSXhrCJqIpPt8UwyttFGljIABMFTUZkPVWgoY-rZmQO-mPnZtc0ARXW8tFcUto0RvNWdlczSvO2ExvQAXF0-_bm/s720/Slide1.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica; font-size: medium;"><img border="0" data-original-height="540" data-original-width="720" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB9dPHc9VFI3ko69geK8mgewjhIvi0srXEyjlsdlTrcP6iYl-MPhlsF5_PzkxRQUP_5ojNOrvzrVieLWHTlfN5CIm3jJxiMG7rkXBKqgSXhrCJqIpPt8UwyttFGljIABMFTUZkPVWgoY-rZmQO-mPnZtc0ARXW8tFcUto0RvNWdlczSvO2ExvQAXF0-_bm/w640-h480/Slide1.jpg" width="640" /></span></a></div><span style="font-family: helvetica; font-size: medium;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div></div><div class="separator" style="clear: both;"><span style="font-family: helvetica; font-size: medium;"><div class="InsideAddressName"><span style="mso-bidi-font-weight: normal;"><span style="font-family: helvetica; font-size: medium;"><b>Marinara Sauce</b><o:p></o:p></span></span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;">2 T olive oil<o:p></o:p></span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;">½ medium yellow onion, diced</span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;">½ t red pepper flakes<o:p></o:p></span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;">3 cloves garlic, pressed or minced<o:p></o:p></span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;">1 (28-oz) can San Marzano-style whole peeled crushed Italian tomatoes</span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;">¼ cup water</span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;">½ cup dry white wine<o:p></o:p></span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;">1 t granulated sugar<o:p></o:p></span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;">Sea salt and freshly ground black pepper<o:p></o:p></span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;">2 T chopped fresh basil<o:p></o:p></span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;">Heat olive oil in a saucepan over medium-low heat.<o:p></o:p></span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;">Add the onion and sauté for 10 minutes, stirring occasionally.<o:p></o:p></span></div><div class="InsideAddressName">Add the red pepper flakes and garlic to the saucepan and sauté another minute.</div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;">Pour the crushed tomatoes into the saucepan, water, wine, sugar and season with salt and pepper. </span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;">Slowly simmer, uncovered for 25-30 minutes, while you prepare the chicken.<o:p></o:p></span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="InsideAddressName"><span style="mso-bidi-font-weight: normal;"><span style="font-family: helvetica; font-size: medium;"><b>Chicken</b><o:p></o:p></span></span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;">2 small to medium boneless chicken breasts, partially frozen</span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;">Sea salt and freshly ground black pepper<o:p></o:p></span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;">1 large egg<o:p></o:p></span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;">1 T water<o:p></o:p></span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;">¾ cup all-purpose flour</span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;">½ cup dry breadcrumbs<o:p></o:p></span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;">½ cup panko breadcrumbs</span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;">½ cup freshly grated Parmigiano-Reggiano cheese, divided<o:p></o:p></span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;">½ cup avocado, peanut oil, or plain olive oil, for frying<o:p></o:p></span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;">6 oz (1 </span>½ cups) grated mozzarella cheese</div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;">2 T thinly sliced fresh basil<o:p></o:p></span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;">Preheat oven to 350 degrees F.<o:p></o:p></span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;">Chicken is easier cut if partially frozen.</span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;">Stand each chicken breast on its side and slice diagonally, like you would with a baguette of bread, into 4 slices. </span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;">Now you will have 8 thiner-small chicken breast cutlets.</span></div><div class="InsideAddressName"><span style="font-family: helvetica; 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Set aside on a platter.<o:p></o:p></span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;">Cook chicken 4-5 minutes on each side, until golden brown.<o:p></o:p></span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;">You may have to cook chicken in two batches.</span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="InsideAddressName">Place a couple ladles of tomato sauce in the bottom of a baking dish.</div><div class="InsideAddressName"><br /></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;">Place chicken cutlets on top of sauce.</span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;">Top with another ladle of tomato sauce. </span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;">Top with mozzarella cheese and the rest of the Parmigiano cheese.<o:p></o:p></span></div><div class="InsideAddressName"><br /></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;">Bake in the oven for 15 minutes, until cheese is bubbling and the chicken is completely cooked through.<o:p></o:p></span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;">Serve with spaghetti and a green salad.</span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: helvetica; font-size: medium;"><!--[if gte mso 9]><xml>
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<![endif]--><!--StartFragment--><!--EndFragment--></span></div><div class="InsideAddressName"><span style="font-family: helvetica; font-size: medium;">Serves 2 to 4</span></div></span></div>Lee Casazzahttp://www.blogger.com/profile/14841874178682751785noreply@blogger.com0tag:blogger.com,1999:blog-1009302276162720117.post-54953799223260639522023-09-07T07:16:00.001-07:002024-01-02T15:20:39.267-08:00CHICKEN MARSALA - Pollo al Marsala<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_w30DJSPFzDFD0oRjJ7ER8JkJ5ZVXP_Bj6wuIy2jB0zoFG1WpfJOITHGbVcywUdDvFuTVkBGA2HGlXJGuGW9LBHGMCsVeCS-xQoWHZR-Bfgdj7JbNwXb1MdQMOO1CCquZbLGret9dV2YFbHTvS_0kjg6bLfbdeTDqBtrbEa1o-mda_NnGr6nZ6Raj_IoI/s720/Slide1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="720" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_w30DJSPFzDFD0oRjJ7ER8JkJ5ZVXP_Bj6wuIy2jB0zoFG1WpfJOITHGbVcywUdDvFuTVkBGA2HGlXJGuGW9LBHGMCsVeCS-xQoWHZR-Bfgdj7JbNwXb1MdQMOO1CCquZbLGret9dV2YFbHTvS_0kjg6bLfbdeTDqBtrbEa1o-mda_NnGr6nZ6Raj_IoI/w640-h480/Slide1.jpg" width="640" /></a></div><br /><span style="font-family: helvetica; font-size: medium;">2 small or medium size boneless chicken breasts halves</span><div><span style="font-family: helvetica; font-size: medium;">½ cup all-purpose flour</span></div><div><span style="font-family: helvetica; font-size: medium;">Salt and freshly ground black pepper</span></div><div><span style="font-family: helvetica; font-size: medium;">2 T peanut oil or avocado oil, for frying</span></div><div><span style="font-family: helvetica; font-size: medium;">8 oz cremini or white mushrooms, wiped clean, trimmed, and sliced</span></div><div><span style="font-family: helvetica; font-size: medium;">½ yellow onion, thinly sliced</span></div><div><span style="font-family: helvetica; font-size: medium;">1 clove garlic, pressed or minced</span></div><div><span style="font-family: helvetica; font-size: medium;">2 T unsalted butter</span></div><div><span style="font-family: helvetica; font-size: medium;">½ cup Marsala wine</span></div><div><span style="font-family: helvetica; font-size: medium;">¼ cup chicken broth or stock</span></div><div><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div><span style="font-family: helvetica; font-size: medium;">Cut each chicken breast in half, lengthwise.</span></div><div><span style="font-family: helvetica; font-size: medium;">Cut each half in half, crosswise. Now you have 4 cutlets.</span></div><div><span style="font-family: helvetica; font-size: medium;">Gently pound chicken between layers of plastic wrap to an even thickness.</span></div><div><span style="font-family: helvetica; font-size: medium;">Pour flour into a shallow bowl and generously season with salt and pepper.</span></div><div><span style="font-family: helvetica; font-size: medium;">Dredge chicken pieces in flour and place on a clean plate or platter.</span></div><div><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div><span style="font-family: helvetica; font-size: medium;">In a large skillet, heat the oil over medium-high heat.</span></div><div><span style="font-family: helvetica; font-size: medium;">Fry the chicken for about 4 to 5 minutes on each side until golden brown.</span></div><div><span style="font-family: helvetica; font-size: medium;">Place chicken back on the plate or platter and set aside.</span></div><div><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div><span style="font-family: helvetica; font-size: medium;">Add the mushrooms and onion to the skillet and cook for about 5 minutes.</span></div><div><span style="font-family: helvetica; font-size: medium;">Add the garlic and cook another minute.</span></div><div><span style="font-family: helvetica; font-size: medium;">Melt in the butter and stir to combine.</span></div><div><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div><span style="font-family: helvetica; font-size: medium;">Add the wine and chicken broth.</span></div><div><span style="font-family: helvetica; font-size: medium;">Place the chicken back in the skillet, spoon some of the sauce over and cook another 4 to 5 minutes.</span></div><div><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div><span style="font-family: helvetica; font-size: medium;">Serve with buttered noodles or roasted potatoes.</span></div><div><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div><span style="font-family: helvetica; font-size: medium;">Serves 2</span></div><div><span style="font-family: helvetica; font-size: medium;"><br /></span></div>Lee Casazzahttp://www.blogger.com/profile/14841874178682751785noreply@blogger.com0tag:blogger.com,1999:blog-1009302276162720117.post-2147641411160688282023-08-31T07:49:00.003-07:002023-09-02T05:28:35.944-07:00SPAGHETTI OR BUCCATINI ALLA CARBONARA<p><span style="font-size: medium;"><span style="font-family: helvetica;"><span>I prefer this dish with pancetta, but If you are a purist, make it with guanciale (pork cheeks). If you don't have pancetta, go ahead and make it with bacon. Authentic spaghetti alla carbonara does not contain cream. The creaminess comes from the eggs and cheese.<b> </b>I used eggs my friend, Sandi, gave me. The yolks were the color of a beautiful sunset. </span><span>Grate the cheeses, slice the shallots and garlic first and set them aside on a cutting board. This was my son, Brandon’s, favorite.</span></span><span style="font-family: helvetica;"> Why go to a restaurant for this when you can make it to perfection at home?</span></span></p><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTOQtvOZQecW89qFPVA0HLn8u67aH3BBUEtm1MoWGlWi7cz7wRGHQUo93_8siYVgPV1zdYgRYnwE7CAhmMkSY1wFylg5e42l0Gy66RUe-0j7-b8i0X42kHUJZfWtKFSItcowT9X_4ulqtbNsFRxcc2IPru6d9cIs9_ZjMvweeZXvNh4p4uMGxFBqLLCMvS/s720/Slide1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="720" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTOQtvOZQecW89qFPVA0HLn8u67aH3BBUEtm1MoWGlWi7cz7wRGHQUo93_8siYVgPV1zdYgRYnwE7CAhmMkSY1wFylg5e42l0Gy66RUe-0j7-b8i0X42kHUJZfWtKFSItcowT9X_4ulqtbNsFRxcc2IPru6d9cIs9_ZjMvweeZXvNh4p4uMGxFBqLLCMvS/w640-h480/Slide1.jpg" width="640" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><span style="font-family: helvetica; font-size: large; text-align: left;"><br /></span></div><div class="separator" style="clear: both;"><br /></div></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">3 oz pancetta or guanciale, chopped</span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">1 T olive oil or avocado oil<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">1 T unsalted butter<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">1 medium shallot, cut in half and thinly sliced<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">1 clove garlic, thinly sliced</span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><span>¼</span><span> </span><span>cup dry white wine</span></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">½ lb buccatini or spaghetti<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">1 whole egg and 1egg yolk<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">¼ cup freshly grated Parmigiano-Reggiano cheese </span><span style="font-family: helvetica; font-size: medium;"> </span></div><div class="MsoNormal"><span style="font-size: medium;"><span style="font-family: helvetica;">¼</span><span style="font-family: helvetica;">cup freshly grated Pecorino Romano cheese</span></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Freshly ground black pepper<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">½ t red pepper flakes</span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">1 T chopped fresh basil</span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Thinly shaved Parmigiano or Pecorino cheese, for garnish<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">In a large skillet that is big enough to hold the cooked pasta, cook the pancetta or guanciale until crisp.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Pour out any excess fat and add the olive oil and butter; sauté the shallots for about 2 minutes.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Add the garlic and sauté another minute.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Add the wine and stir with a wooden spoon, scraping up the flavorful brown particles. </span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Turn off the heat and set aside.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Bring a large pot of salted water to a boil, add the buccatini and cook 10 to 12 minutes, cook spaghetti 7 to 8 minutes, until al dente. </span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Drain the pasta, but save some of the pasta water.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">While the pasta is cooking, put the eggs and yolks into a mixing bowl. </span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Add half of the grated cheeses and season to taste with black pepper and red pepper flakes. Whisk until well combined. </span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Return the skillet with bacon mixture to low heat. </span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Add the hot drained pasta to the pan and toss for a couple of minutes to incorporate.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal"><span style="font-size: medium;"><span style="font-family: helvetica;">Remove the skillet from the burner and pour the egg-cheese mixture onto the pasta, tossing quickly and thoroughly, </span><span style="font-family: helvetica;">which will gently cook the eggs using the heat of the pasta.</span></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Return the skillet to low heat and toss another minute.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Add some of the reserved pasta water to thin the sauce.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Add a little more grated cheese, the chopped basil, and serve.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Serves 2</span><o:p></o:p></span></div><p><span style="font-size: medium;"> </span></p>Lee Casazzahttp://www.blogger.com/profile/14841874178682751785noreply@blogger.com0tag:blogger.com,1999:blog-1009302276162720117.post-88768681629014150052023-08-15T13:08:00.007-07:002023-08-17T03:03:31.580-07:00FOUR CHEESE STUFFED PASTA SHELLS<p><span style="font-family: helvetica; font-size: medium;">This is another classic Italian-American pasta dish. Jumbo shells are usually found in boxes, in the pasta aisle of your grocery store. My kids loved this dish growing up. You can also add some fresh chopped spinach to the cheese filling if you wish.</span></p><div class="separator" style="clear: both;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-yrM3nnK4FEs/WtZPGc4EbyI/AAAAAAAAJV0/lTTK2Ryjp201rFgMfhvDA1Fxa8TRT71_gCLcBGAs/s1600/Slide1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://4.bp.blogspot.com/-yrM3nnK4FEs/WtZPGc4EbyI/AAAAAAAAJV0/lTTK2Ryjp201rFgMfhvDA1Fxa8TRT71_gCLcBGAs/s640/Slide1.jpg" width="640" /></a></div><div class="separator" style="clear: both;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span></div><div><span style="font-family: helvetica; font-size: medium;"><b><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Tomato Sauce</span></b><br /></span><div align="left" class="MsoTitle"><span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: helvetica; font-size: medium;">2 T olive oil <o:p></o:p></span></span></div><div align="left" class="MsoTitle"><span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: helvetica; font-size: medium;">1 small yellow onion, diced<o:p></o:p></span></span></div><div align="left" class="MsoTitle"><span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: helvetica; font-size: medium;">½ t red pepper flakes <o:p></o:p></span></span></div><div align="left" class="MsoTitle"><span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: helvetica; font-size: medium;">2 cloves garlic, pressed or minced<o:p></o:p></span></span></div><div align="left" class="MsoTitle"><span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: helvetica; font-size: medium;">2 cans (28 oz) whole peeled Italian tomatoes </span></span></div><div align="left" class="MsoTitle"><span style="font-family: helvetica; font-size: medium;">2 T tomato paste</span></div><div align="left" class="MsoTitle"><span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: helvetica; font-size: medium;">1 T chopped fresh basil</span></span></div><div align="left" class="MsoTitle"><span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: helvetica; font-size: medium;">½ cup Pinot Grigio or other dry white wine<o:p></o:p></span></span></div><div align="left" class="MsoTitle"><span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: helvetica; font-size: medium;">Sea salt and freshly ground black pepper<o:p></o:p></span></span></div><div align="left" class="MsoTitle"><span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: helvetica; font-size: medium;"><br /></span></span></div><div align="left" class="MsoTitle"><b><span style="font-family: helvetica; font-size: medium;">Four Cheese Filling</span></b></div><div align="left" class="MsoTitle"><span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: helvetica; font-size: medium;">16 oz container whole milk ricotta cheese</span></span></div><div align="left" class="MsoTitle"><span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: helvetica; font-size: medium;">8 oz fresh mozzarella cheese, cut into small pieces, saving half for topping shells</span></span></div><div align="left" class="MsoTitle"><span style="font-family: helvetica; font-size: medium;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">½ cup g</span><span style="mso-bidi-font-size: 12.0pt;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">rated Pecorino Romano cheese<o:p></o:p></span></span></span></div><div align="left" class="MsoTitle"><span style="font-family: helvetica; font-size: medium;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">½ cup g</span><span style="mso-bidi-font-size: 12.0pt;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">rated Parmigiano-Reggiano cheese</span></span></span></div><div align="left" class="MsoTitle"><span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: helvetica; font-size: medium;">1 large egg, beaten</span></span></div><div align="left" class="MsoTitle"></div><div align="left" class="MsoTitle"><span style="font-family: helvetica; font-size: medium;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">¼ cup minced Italian parsley</span><o:p></o:p></span></div><div align="left" class="MsoTitle"><span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: helvetica; font-size: medium;">2 T minced fresh basil</span></span></div><div align="left" class="MsoTitle"><span style="font-family: helvetica; font-size: medium;">¼ t grated nutmeg</span></div><div align="left" class="MsoTitle"><span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: helvetica; font-size: medium;">Sea salt and freshly ground black pepper</span></span></div><div align="left" class="MsoTitle"><span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: helvetica; font-size: medium;"><br /></span></span></div><div align="left" class="MsoTitle"><span style="font-family: helvetica; font-size: medium;">1 lb jumbo pasta shells</span></div><div align="left" class="MsoTitle"><span style="font-family: helvetica; font-size: medium;">Chopped fresh basil leaves, for garnish</span></div><div align="left" class="MsoTitle"><span style="font-family: helvetica; font-size: medium;">Grated cheese, for serving</span></div><div align="left" class="MsoTitle"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal" style="margin-bottom: 12pt;"><span style="font-size: medium;"><span style="font-family: helvetica;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span style="mso-bidi-font-size: 12.0pt;">In a large saucepan over medium heat, add the oil and </span>sauté the onion and red pepper flakes for 5 minutes, or until translucent. </span></span><span style="font-family: helvetica;">Add the garlic and sauté another minute.</span></span></div><div class="MsoNormal" style="margin-bottom: 12pt;"><span style="font-family: helvetica; font-size: medium;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Pour tomatoes into a large bowl and hand-crush them, removing any hard center cores.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Alternatively, use an immersion blender to chop the tomatoes.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">To the saucepan add the crushed tomatoes, tomato paste, </span><span face="Helvetica Neue, Arial, Helvetica, sans-serif">basil, and wine.</span><br /><span face="Helvetica Neue, Arial, Helvetica, sans-serif">Season to taste with salt and pepper and simmer uncovered for 30 minutes.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Meanwhile in a bowl, mix together the Four Cheese Filling and set aside.</span></span></div><div class="MsoNormal" style="margin-bottom: 12pt;"><span style="font-family: helvetica; font-size: medium;"><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Boil the pasta shells in a large pot of salted water, for about 8 minutes.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Gently remove the shells to a bowl with ice-cold water, then gently pour into a colander and let drain. Try not to tear the shells.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Preheat oven to 350 degrees F.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Using a tablespoon, spoon a generous amount of filling into each shell and set aside on a platter or pizza pan.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">When the sauce is finished simmering, spoon a ladle or two into the bottom of a baking dish or two smaller baking dishes.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Arrange the shells in the baking dish and add a small piece of mozzarella on top of each.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Cover with aluminum foil sprayed with oil and bake 20 minutes. Remove foil and bake an additional 5 to 7 minutes.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">One baking dish can be frozen, if using two, before baking for another dinner.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /><b>To Serve:</b></span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Spoon a ladle of hot tomato sauce into each warm pasta bowl. Add 4 to 5 stuffed shells and sprinkle with grated cheese and garnish with basil.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br />Serves 4 to 6</span><br /></span></div></div>Lee Casazzahttp://www.blogger.com/profile/14841874178682751785noreply@blogger.com0tag:blogger.com,1999:blog-1009302276162720117.post-55594481981992962402023-08-06T11:14:00.003-07:002023-08-06T11:14:43.302-07:00CASA FRITTATA WITH RICOTTA, FONTINA, PARMIGIANO, & MUSHROOMS<p><span style="font-family: helvetica; font-size: medium;">The French have the omelette, the Spanish have the tortilla de patata, and the Italians have the frittata (frittate, plural in the Italian language). A Frittata is an egg dish that can be served for breakfast, brunch, lunch, dinner, or a midnight snack. Make it your own frittata by substituting a few of the ingredients with a few of your own favorites. Be creative!</span></p><div class="MsoNormal"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-onRfhcXAqdU/V97CVZUzrPI/AAAAAAAAHL8/Le-ly7jGDEgsCXpOVJtt1_CXR8Sdf-Y5ACLcB/s1600/Frit.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://4.bp.blogspot.com/-onRfhcXAqdU/V97CVZUzrPI/AAAAAAAAHL8/Le-ly7jGDEgsCXpOVJtt1_CXR8Sdf-Y5ACLcB/s640/Frit.jpg" width="640" /></a></div><span face=""helvetica neue", arial, helvetica, sans-serif" style="font-size: large;"><br /></span><span style="font-family: helvetica; font-size: medium;">3-oz packet pancetta, diced</span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">10 cremini or white mushrooms, wiped clean and sliced</span></div><div class="MsoNormal"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span style="color: black; font-family: helvetica; font-size: medium;">2 olive oil or avocado oil</span></span></div><div class="MsoNormal"><span style="color: black;"><span style="font-family: helvetica; font-size: medium;">3 to 4 medium potatoes, peeled and diced</span></span></div><div class="MsoNormal"><span style="color: black;"><span style="font-family: helvetica; font-size: medium;">½ large red bell pepper, diced</span></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><span style="color: black;">1 large shallot, cut in half and thinly sliced</span><span style="color: black;"><o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">1 clove garlic, minced</span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><span style="color: black;">4 T unsalted butter</span><span style="color: black;"><o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><span style="color: black;">10 large eggs</span><span style="color: black;"><o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-size: medium;"><span style="font-family: helvetica;">1 </span><span style="font-family: helvetica;">½ </span><span style="font-family: helvetica;">cups whole milk ricotta cheese</span></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">¼ cup whole milk or half-and-half</span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">½ cup grated fontina cheese</span></div><div class="MsoNormal"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span style="color: black; font-family: helvetica; font-size: medium;">½ cup grated Parmigiano-Reggiano cheese</span></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><span style="color: black;">2 T chopped fresh basil leaves, divided</span><span style="color: black;"><o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><span style="color: black;">Sea salt and freshly ground black pepper</span><span style="color: black;"><o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><span style="color: black;">Preheat oven to 350 degrees F.</span><span style="color: black;"><o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><span style="color: black;">In 12-inch ovenproof non-stick skillet, cook the pancetta over medium heat until crisp.</span><span style="color: black;"><o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><span style="color: black;">Remove with a slotted spoon and set aside in a bowl.</span><span style="color: black;"><o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-size: medium;"><span style="font-family: helvetica;">Add the mushrooms and c</span><span style="font-family: helvetica;">ook over medium heat until the mushrooms are golden brown, about 12 to 15 minutes, stirring often.</span></span></div><div class="MsoNormal"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span style="color: black; font-family: helvetica; font-size: medium;">Remove mushrooms to the bowl with the pancetta or bacon.</span></span></div><div class="MsoNormal"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span style="color: black; font-family: helvetica; font-size: medium;">Add the potatoes to the skillet, cover, and cook, for 10 minutes, stirring a couple of times.</span></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><span style="color: black;">Remove lid, raise heat to medium, and cook potatoes another 3 to 5 minutes until golden and crisp.</span><span style="color: black;"><o:p></o:p></span></span></div><div class="MsoNormal"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span style="color: black; font-family: helvetica; font-size: medium;">Lower the heat, add the bell pepper and shallot.</span></span></div><div class="MsoNormal"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span style="color: black; 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<![endif]--><!--StartFragment--><!--EndFragment--><br /></span>Lee Casazzahttp://www.blogger.com/profile/14841874178682751785noreply@blogger.com0tag:blogger.com,1999:blog-1009302276162720117.post-24325363902540607872023-06-03T06:10:00.004-07:002023-06-03T06:10:52.435-07:00CHICKEN MILANESE WITH TOMATO SALSA & ARUGULA <p><span style="font-family: helvetica; font-size: medium;"><span>I had this wonderful crispy chicken recipe in a restaurant in Amalfi, Italy. Arugula is also known as rocket in Italy and probably comes from the French word</span><span> </span><i>roquette</i><span>. You can also make this with veal, but cook the veal for only 2 minutes on each side. Serve with your favorite white Italian wine.</span><span> </span><i>Molto delizioso!</i></span></p><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: helvetica; font-size: medium;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Ci3erNGA4sc/VaGTmzvttfI/AAAAAAAAEzs/6gcvEXRkVE4/s1600/Chicken%2BMilanese%2Bwith%2BTomato%2BSalsa.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica; font-size: medium;"><img border="0" height="502" src="https://3.bp.blogspot.com/-Ci3erNGA4sc/VaGTmzvttfI/AAAAAAAAEzs/6gcvEXRkVE4/s640/Chicken%2BMilanese%2Bwith%2BTomato%2BSalsa.jpg" width="640" /></span></a></div><span style="font-family: helvetica; font-size: medium;"><i><br /></i></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: helvetica; font-size: medium; font-weight: 700;">Fresh Tomato Salsa</span></div><div class="page" title="Page 125"><div class="layoutArea"><div class="column"><span style="font-family: helvetica; font-size: medium;"><span face="Helvetica Neue, Arial, Helvetica, sans-serif">2 cups red or multi-colored cherry tomatoes, diced </span><br /><span face="Helvetica Neue, Arial, Helvetica, sans-serif">3 T extra-virgin olive oil<br />2 t balsamic vinegar<br />2 cloves garlic, minced</span><br /><span face="Helvetica Neue, Arial, Helvetica, sans-serif">2 T chopped fresh basil</span><br /><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><span face="Helvetica Neue, Arial, Helvetica, sans-serif">½ t chopped fre</span><span face="'helvetica neue', arial, helvetica, sans-serif">sh oregano </span></span><br /></span><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Salt and freshly ground black pepper</span></div><span style="font-family: helvetica; font-size: medium;"><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Mix the above ingredients together in a bowl, cover and set aside while making the chicken.</span></span><br /><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span style="font-weight: 700;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">C</span><span face="Helvetica Neue, Arial, Helvetica, sans-serif">hicken Cutlets</span></span></span><br /><span face="Helvetica Neue, Arial, Helvetica, sans-serif">4 boneless, skinless chicken breast halves </span><br /><span face="Helvetica Neue, Arial, Helvetica, sans-serif">1 cup all-purpose flour<br />Salt and freshly ground black pepper<br />2 eggs</span><br /><span face="Helvetica Neue, Arial, Helvetica, sans-serif">2 T milk or water<br />2 T freshly grated Parmigiano-Reggiano or Pecorino Romano cheese </span><br /><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">1 </span>½ cups panko bread crumbs</span><br /><span face="Helvetica Neue, Arial, Helvetica, sans-serif">½ cup plain dry bread crumbs<br /><!--[if gte mso 9]><xml>
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<![endif]--><!--StartFragment--></span><br /></span><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">¼ cup extra-light olive oil or avocado oil, for frying</span></div><span style="font-family: helvetica; font-size: medium;"><span face="Helvetica Neue, Arial, Helvetica, sans-serif">4 small handfuls arugula, washed and dried (one handful for each plate) </span><br /><span face="Helvetica Neue, Arial, Helvetica, sans-serif">Shaved Parmigiano-Reggiano or Pecorino Romano cheese, for garnish</span><br /><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Cut each chicken breast in half, lengthwise.<br />Gently pound chicken between layers of plastic wrap to </span>¼-inch thickness.</span><br /><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">In a shallow bowl, add the flour and season generously with salt and pepper.<br />In another shallow bowl, whisk together the eggs with the milk or water and cheese. </span></span><br /><span face="Helvetica Neue, Arial, Helvetica, sans-serif">In a third shallow bowl, mix together the panko and plain dry bread crumbs.</span><br /><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Dredge chicken in flour and shake off excess. Then dip the pieces into the beaten egg mixture and finally into the bread crumb mixture.<br />Set aside on a platter or baking sheet while breading the other pieces.</span></span><br /><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Preheat oven to 225 degrees F.</span></span><br /><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Pour 2 tablespoons of oil into a large skillet and heat over medium-high heat.<br />Cook cutlets in batches for about 4 minutes on each side. </span></span><br /><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><span face="Helvetica Neue, Arial, Helvetica, sans-serif">Place cooked chicken on a baking sheet and keep warm in the oven while cooking the rest.<br />Wipe out the skillet with paper towels before cooking the remaining cutlets.</span></span><br /><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Spoon some of the tomato salsa on the bottom of each plate, place two chicken cutlets on top, and then top with some arugula. </span></span><br /><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><span face="Helvetica Neue, Arial, Helvetica, sans-serif">Finish up with some shavings of cheese.</span></span><br /><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Serves 4</span></span></span></div><div><span style="font-family: helvetica; font-size: medium;"><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span></span></span></div></div><div class="layoutArea"></div></div>Lee Casazzahttp://www.blogger.com/profile/14841874178682751785noreply@blogger.com0tag:blogger.com,1999:blog-1009302276162720117.post-54446556291010488312023-05-19T06:26:00.003-07:002023-05-19T06:26:41.838-07:00BAKED EGGPLANT PARMIGIANA<p><span style="font-family: helvetica; font-size: large;">This recipe for eggplant Parmigiana resembles southern-style fried green tomatoes, with all the crunch, and they are not fried. You stack them together and bake a final time for about 10 minutes until the cheese melts. I was inspired to make it this way after I had (one stack only) for lunch at Ristorante Tre Sorelle (Three Sisters) in Positano, Italy. </span></p><div class="MsoNormal"><div style="margin: 0px;"><span style="font-family: helvetica; font-size: large;"><br /></span></div><div class="separator" style="clear: both; font-family: times; text-align: center;"><a href="https://4.bp.blogspot.com/-V9dxqDCr0io/W1StCp6PhOI/AAAAAAAAJjU/vp9SI9TvwP0vNeRLMsnGODtClzPNwk2dACLcBGAs/s1600/Slide1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="358" data-original-width="445" height="514" src="https://4.bp.blogspot.com/-V9dxqDCr0io/W1StCp6PhOI/AAAAAAAAJjU/vp9SI9TvwP0vNeRLMsnGODtClzPNwk2dACLcBGAs/s640/Slide1.jpg" width="640" /></a></div><div style="margin: 0px;"><div style="font-family: times;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span></div><div class="MsoNormal"><span style="color: #535353;"><span style="font-family: helvetica; font-size: medium;">1 recipe for marinara or tomato sauce<o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal"><span style="color: #535353;"><span style="font-family: helvetica; font-size: medium;">1 cup all-purpose flour<o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: #535353;"><span style="font-family: helvetica; font-size: medium;">Sea salt and freshly ground black pepper<o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: #535353;"><span style="font-family: helvetica; font-size: medium;">2 large eggs<o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: #535353;"><span style="font-family: helvetica; font-size: medium;">2 T water or milk<o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: #535353;"><span style="font-family: helvetica; font-size: medium;">1 cup freshly grated Parmigiano-Reggiano cheese, divided<o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: #535353;"><span style="font-family: helvetica; font-size: medium;">2 cups panko breadcrumbs<o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: #535353;"><span style="font-family: helvetica; font-size: medium;">1 ½ cups dry plain breadcrumbs<o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: #535353;"><span style="font-family: helvetica; font-size: medium;">2 T chopped Italian parsley<o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: #535353;"><span style="font-family: helvetica; font-size: medium;">2 t freeze-dried or chopped fresh oregano<o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: #535353;"><span style="font-family: helvetica; font-size: medium;">2 t freeze-dried or chopped fresh basil<o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: #535353;"><span style="font-family: helvetica; font-size: medium;">Extra-light olive oil or avocado oil<o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: #535353;"><span style="font-family: helvetica; font-size: medium;">2 large, heavy eggplants, peeled and sliced crosswise into 12 slices, ¼-inch thick<o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: #535353;"><span style="font-family: helvetica; font-size: medium;">1 lb mozzarella cheese, cut into 12 slices<o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal"><span style="color: #535353;"><span style="font-family: helvetica; font-size: medium;">Place flour into a shallow bowl and season generously with salt and pepper.<o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: #535353;"><span style="font-family: helvetica; font-size: medium;">Whisk eggs in a medium bowl with the water and ¼ cup of the Parmigiano cheese.<o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: #535353;"><span style="font-family: helvetica; font-size: medium;">Combine the panko, dry breadcrumbs, parsley, oregano, and basil in a shallow bowl.<o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal"><span style="color: #535353;"><span style="font-family: helvetica; font-size: medium;">Preheat oven to 375 degrees F.<o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal"><span style="color: #535353;"><span style="font-family: helvetica; font-size: medium;">Drizzle some oil on a large baking sheet and spread it around with a brush.<o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: #535353;"><span style="font-family: helvetica; font-size: medium;">Dip eggplant slices in flour, shaking off excess, then dip in egg mixture and finally in breadcrumb mixture.<o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: #535353;"><span style="font-family: helvetica; font-size: medium;">Place eggplant slices on the baking sheet and drizzle a little more oil on top.<o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: #535353;"><span style="font-family: helvetica; font-size: medium;">Bake for 20 minutes, flip each one over and bake an additional 15 minutes.<o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal"><span style="color: #535353;"><span style="font-family: helvetica; font-size: medium;">On the same baking sheet, arrange four of the baked slices (not touching each other) in a row.<o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: #535353;"><span style="font-family: helvetica; font-size: medium;">Add a spoonful of sauce, then some grated Parmigiano and a slice of mozzarella cheese.<o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: #535353;"><span style="font-family: helvetica; font-size: medium;">Place another slice of eggplant on each and repeat one more time (each stack contains three slices) and place back </span></span></div><div class="MsoNormal"><span style="color: #535353;"><span style="font-family: helvetica; font-size: medium;">in the oven for 10 minutes to melt the cheeses.<o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: #535353;"><span style="font-family: helvetica; font-size: medium;">Garnish with a couple of basil leaves and serve.</span></span></div><div class="MsoNormal"><span style="color: #535353; font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal"><span style="color: #535353; font-family: helvetica; font-size: medium;">Serves 2 to 4</span></div></div></div>Lee Casazzahttp://www.blogger.com/profile/14841874178682751785noreply@blogger.com0tag:blogger.com,1999:blog-1009302276162720117.post-45221136671134585462023-05-18T09:54:00.002-07:002023-05-18T09:54:11.296-07:00BRUSCHETTE WITH RICOTTA, ARUGULA, & PROSCIUTTO<p><span style="font-family: helvetica; font-size: medium;">This is now one of my husband's favorite bruschette.</span></p><div dir="ltr" trbidi="on"><div class="separator" style="clear: both;"><span style="font-family: helvetica; font-size: medium;">Bruschetta (with an "a") is singular and bruschette (with an "e") is plural. Since it was just the two of us, I only made 4 appetizers, but the recipe makes 12 to 216 appetizers. This also makes a nice lunch with a glass of vino.</span></div><div class="separator" style="clear: both;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-S324X04CbLg/XrEN6xvUXlI/AAAAAAAAKRA/VKu24rciK0YEoOkZ1Png8TlBMtyFb7XWQCLcBGAsYHQ/s1600/fullsizeoutput_23e.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica; font-size: medium;"><img border="0" data-original-height="437" data-original-width="640" height="436" src="https://1.bp.blogspot.com/-S324X04CbLg/XrEN6xvUXlI/AAAAAAAAKRA/VKu24rciK0YEoOkZ1Png8TlBMtyFb7XWQCLcBGAsYHQ/s640/fullsizeoutput_23e.jpg" width="640" /></span></a></div><div class="separator" style="clear: both;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: helvetica; font-size: medium;">1 loaf Italian bread cut into ½-inch slices</span></div><span style="font-family: helvetica; font-size: medium;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Olive oil for brushing onto each slice of bread</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">1 whole large clove of garlic</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Fresh whole milk ricotta cheese, room temperature</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Freshly ground black pepper</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">A handful of baby arugula</span></span></div><div dir="ltr" trbidi="on"><span style="font-family: helvetica; font-size: medium;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">12 to 16 thin slices Prosciutto di Parma</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Extra-virgin olive oil, for drizzling</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Brush each slice of bread on both sides with olive oil.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Heat a griddle or grill pan to medium-high heat. </span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Grill the bread until golden brown on both sides (you can do this in the oven and flip over when golden brown on one side).</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Place bread on a baking sheet to cool slightly.</span></span></div><div dir="ltr" trbidi="on"><span style="font-family: helvetica; font-size: medium;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Rub the top side of bread with the garlic clove.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Spread with some ricotta, season with a little black pepper, add a few arugula leaves, and top with a slice of Prociutto.</span><br /></span><div class="separator" style="clear: both;"><span style="font-family: helvetica; font-size: medium;"></span></div><span style="font-family: helvetica; font-size: medium;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Drizzle with a little exta-virgin olive oil and place on a platter or board and serve. </span></span></div><div dir="ltr" trbidi="on"><span style="font-family: helvetica; font-size: medium;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Buon appetito!</span><br /></span></div><div><span style="font-family: helvetica; font-size: medium;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span></span></div>Lee Casazzahttp://www.blogger.com/profile/14841874178682751785noreply@blogger.com0tag:blogger.com,1999:blog-1009302276162720117.post-12106793051446935112023-03-07T09:47:00.001-08:002023-03-08T06:38:28.789-08:00MUSSELS WITH GARLIC & WHITE WINE<p><span style="font-family: helvetica; font-size: medium;">This is a delicious and simple recipe to make. You won't find it better in any restaurant. Buy the best and freshest mussels you can find which makes all the difference.</span></p><div class="separator" style="clear: both;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><span style="font-family: helvetica; font-size: medium;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><b>Lee's Kitchen Tips: </b></span><br /></span><div class="separator" style="clear: both;"><span style="font-family: helvetica; font-size: medium;"></span></div><span style="font-family: helvetica; font-size: medium;"><span><span face=""\22 helvetica neue\22 " , "\22 arial\22 " , "\22 helvetica\22 " , sans-serif">Ask your fishmonger if your mussels are wild or cultivated. </span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">If they are wild, make sure they have beards attached. D</span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">o not remove beards until just before cooking. Removing the beards causes the mussels to slowly die. Wild mussels have a slightly stronger flavor. Cultivated mussels do not have any noticeable beards and have a more delicate taste. </span></span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-sYcP1W13yTA/W3GqDXhlLjI/AAAAAAAAJms/gShqBYDjNEAaQptOteJxCsgIOEtbHuUMACLcBGAs/s1600/Slide1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="720" height="480" src="https://4.bp.blogspot.com/-sYcP1W13yTA/W3GqDXhlLjI/AAAAAAAAJms/gShqBYDjNEAaQptOteJxCsgIOEtbHuUMACLcBGAs/s640/Slide1.jpg" width="640" /></a></div><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><div><br /></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">2 lbs fresh mussels, beards attached<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">2 T unsalted butter<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">2 T avocado oil<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">2 large shallots or 1 medium onion, finely chopped<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">3 cloves garlic, minced</span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">1 cup dry white wine or white vermouth<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">1 t fresh thyme leaves or ½ t dried thyme<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">½ t red pepper flakes (optional)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Sea salt and freshly ground black pepper<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">2 T chopped Italian parsley<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Lemon wedges, for serving<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Crusty Italian bread<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal" style="margin-bottom: 12pt;"><span style="font-family: helvetica; font-size: medium;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span style="mso-bidi-font-size: 12.0pt;">Scrub the mussels with a brush under cold running water.</span> </span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Place in a bowl and refrigerate until ready to use.</span></span></div><div class="MsoNormal" style="margin-bottom: 12pt;"><span style="font-family: helvetica; font-size: medium;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">In a large heavy pot, heat the butter and oil over medium heat. </span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Add shallots or onion and sauté for 5 minutes. </span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Add garlic and sauté another minute. </span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Add the thyme, and red pepper flakes.</span><br /><span face=""helvetica neue", arial, helvetica, sans-serif"><br /></span><span face=""helvetica neue", arial, helvetica, sans-serif">Season to taste with salt and pepper, then add the wine and bring to a boil. </span></span></div><div class="MsoNormal" style="margin-bottom: 12pt;"><span style="font-family: helvetica; font-size: medium;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Remove mussels from the refrigerator and using "kitchen-only" pliers, remove beards.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Add mussels to the pot, cover, reduce heat and simmer until shells open, about 5 to 6 minutes. Discard any unopened mussels.</span></span></div><div class="MsoNormal" style="margin-bottom: 12pt;"><span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: helvetica; font-size: medium;">Ladle into a warm serving bowl or two smaller warm bowls and garnish with parsley.<o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: 12pt;"><span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: helvetica; font-size: medium;">Serve with lemon wedges and crusty bread for dipping.</span></span></div><span style="font-family: helvetica; font-size: medium;"><br /></span><div class="separator" style="clear: both;"><span style="font-family: helvetica; font-size: medium;"></span></div><div class="MsoNormal" style="margin-bottom: 12pt;"><span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: helvetica; font-size: medium;">Serves 2</span></span></div><span style="font-family: helvetica; font-size: medium;"><br /></span><div></div><span style="font-family: helvetica; font-size: medium;"><br /></span>Lee Casazzahttp://www.blogger.com/profile/14841874178682751785noreply@blogger.com0tag:blogger.com,1999:blog-1009302276162720117.post-4416764611456862502023-02-15T09:47:00.004-08:002023-02-15T09:49:17.607-08:00ITALIAN GREEN BEANS - Fagioli Verdi<div style="text-align: left;"><span style="font-family: helvetica; font-size: medium;">I have been making these green beans for 30 years. It is one of my daughter's favorite. It's also great to take to a potluck dinner.</span> </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbi9Z6GD22g7QYKUeknnKn_nbhqJBJY09PVE-KkXgHCcmKSof-2VeUKQBfKzGLVoNK7l92x5xYHHwdegPBcbK3Ee25uLct2YbbIC1h5Iw6ydocdppMbJLzKSdQ4ec4QuOfylM3hrvggzwMAh1vtCTLNV8H4K-sIBJeWtruKaVbTPPjtDqBJqxNufwDlw/s720/Slide1%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="720" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbi9Z6GD22g7QYKUeknnKn_nbhqJBJY09PVE-KkXgHCcmKSof-2VeUKQBfKzGLVoNK7l92x5xYHHwdegPBcbK3Ee25uLct2YbbIC1h5Iw6ydocdppMbJLzKSdQ4ec4QuOfylM3hrvggzwMAh1vtCTLNV8H4K-sIBJeWtruKaVbTPPjtDqBJqxNufwDlw/w640-h480/Slide1%20(1).jpg" width="640" /></a></div><br /><p></p><div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;">2 lbs green beans, trimmed and broken in half</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;">2 T olive oil</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;">2 large shallots, thinly sliced</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;">2 cloves garlic, minced or pressed</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;">½ cup Italian black olives or Kalamata olives, chopped</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;">½ cup cherry tomatoes, cut in half</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;">¼ cup dry white wine</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;">Sea salt and freshly ground pepper</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;">½ lemon, zested</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;">2 T chopped Italian parsley</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;">2 T chopped basil</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;">In a large deep skillet, add water to about ½ full.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;">Bring to a boil, add the beans, partially cover and simmer for 5 minutes.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;">Pour into a colander to drain, and set aside.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;">In the same skillet, add 1 tablespoon of the olive oil and sauté the shallots for 5 minutes.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;">Add garlic and sauté another 2 minutes.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;">Add the olives, tomatoes, green bean, wine, and lemon zest.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;">Season to taste with salt and pepper.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;">Cover and simmer 3 minutes, stirring a couple of times.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;">Transfer to a serving bowl, sprinkle with lemon zest, parsley, and basil.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;">Serves 8 to 10</span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: medium;"> <br /><br /></span></div><span style="font-family: helvetica; font-size: medium;"><br /></span><br /></div>Lee Casazzahttp://www.blogger.com/profile/14841874178682751785noreply@blogger.com0tag:blogger.com,1999:blog-1009302276162720117.post-14762024299733894212023-02-13T06:09:00.000-08:002023-02-13T06:09:09.402-08:00ITALIAN ANTIPASTI<p><span face="Helvetica Neue, Arial, Helvetica, sans-serif" style="font-family: helvetica; font-size: large;">Castelvetrano olives, red grapes, Pecorino Romano cheese, Parmigiano-Reggiano cheese, </span><span face="Helvetica Neue, Arial, Helvetica, sans-serif" style="font-family: helvetica; font-size: large;">Prosciutto di Parma, Genoa salami, Calabrese salami, and Brown Turkey figs. . .a feast for the eyes and little bites for the stomach.</span></p><p><span face="Helvetica Neue, Arial, Helvetica, sans-serif" style="font-family: helvetica; font-size: large;">Antipasti is plural for Antipasto.</span></p><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-cI3DWieEcrQ/W2wg4HUSPJI/AAAAAAAAJl8/g2Ne13AzYF0vYddG0YbiCvhiYlf3IHUkwCLcBGAs/s1600/Slide1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://1.bp.blogspot.com/-cI3DWieEcrQ/W2wg4HUSPJI/AAAAAAAAJl8/g2Ne13AzYF0vYddG0YbiCvhiYlf3IHUkwCLcBGAs/s640/Slide1.jpg" width="640" /></a></div><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><p> </p>Lee Casazzahttp://www.blogger.com/profile/14841874178682751785noreply@blogger.com0tag:blogger.com,1999:blog-1009302276162720117.post-24758081717982845132023-02-11T10:19:00.003-08:002024-02-18T08:26:25.019-08:00SPAGHETTI WITH WHTE CLAM SAUCE - Spaghetti alle Vongole Bianche<p><span style="font-family: helvetica; font-size: medium;">This recipe has a lot of fresh clams (from the Chesapeake Bay) and clam juice infused with white wine, olive oil, and finished off with butter. Serve this with crusty bread for sopping up the juices. Grated cheese is optional, but most Italians say that's a "no-no", but we like it with grated Parmigiano-Reggiano.</span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><br /></span></div><span style="font-size: medium;"><span style="font-family: helvetica;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-QPI6S0ocu4E/Xt0Uk3JNBtI/AAAAAAAAKTw/1d18f1Ul3rcpYVKgiMum69DITMTCSRdpACLcBGAsYHQ/s1600/Linguine%2Bwirh%2BWhite%2BClam%2BSauce.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://1.bp.blogspot.com/-QPI6S0ocu4E/Xt0Uk3JNBtI/AAAAAAAAKTw/1d18f1Ul3rcpYVKgiMum69DITMTCSRdpACLcBGAsYHQ/s640/Linguine%2Bwirh%2BWhite%2BClam%2BSauce.jpg" width="640" /></a></div></span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br style="font-family: Times; font-size: medium;" /><span style="font-size: medium;"><span style="font-family: helvetica;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">2 dozen clams (cherry stone clams to the smaller little neck</span></span></span></span></span></span><div><div><span style="font-family: helvetica; font-size: medium;">½ cup dry white wine</span></div><div><span style="font-size: medium;"><span><span style="font-family: helvetica;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">½ lb spaghetti </span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">2 T olive oil </span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">1 small shallot or ½ small yellow onion, finely diced</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">2 cloves garlic, thinly sliced</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">½ t red pepper flakes (optional)</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">1 t fresh oregano leaves</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">2 T unsalted butter</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Juice and zest of ½ lemon</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">2 T finely chopped Italian parsley, divided</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Extra-virgin olive oil, for finishing</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Freshly grated Parmigiano-Reggiano cheese, for serving (optional)</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Fill a large bowl with cool water and let the clams sit in the cool water for 30 minutes, but no more. Gently spoon them into a colander and rinse them a couple more minutes with cool tap water.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">In a large pot that you will boil the pasta in, bring wine to a boil. Add the clams, cover, and cook for about 6 to 7 minutes, or until clams open. </span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Discard any clams that failed to open.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Pour clams and juice from pot into a large mesh strainer, set over a large bowl or pitcher to catch the juices. Remove clams from their shells and roughly chop, you can leave 6 to 8 in their shells for garnishing, if you wish. </span></span></span></span></div><div><span style="font-size: medium;"><span><span style="font-family: helvetica;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Place chopped and clams in their shells in a bowl, cover, to keep warm.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Meanwhile, in the same large pot, cook the spaghetti 7 to 8 minutes in unsalted water </span></span></span><span style="font-family: helvetica;">(the clams contain enough salt) </span><span style="font-family: helvetica;">until al dente.</span></span></div><div><span style="font-size: medium;"><span style="font-family: helvetica;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">In a large skillet large enough to hold the pasta and sauce, heat the olive oil over medium heat and s</span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">auté the shallot or onion for about 3 minutes. </span></span></span></div><div><span style="font-size: medium;"><span style="font-family: helvetica;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Add the garlic, red pepper flakes, oregano, and butter and </span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">s</span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">auté another minute.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Add the chopped clams and clam broth. Cook one more minute.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Season lightly with salt and pepper and add the lemon zest and juice.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Add the drained pasta to the pan along with half of the parsley. </span></span></span></div><div><span style="font-size: medium;"><span style="font-family: helvetica;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Heat for just a minute or two while tossing with a pair of tongs, until well combined.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Divide into 2 warm pasta bowls and garnish each bowl with the clams in the shells, if desired.</span></span><span style="font-family: helvetica;"> Pour the rest of the hot clam broth from from the skillet over each bowl.</span></span><div><span style="font-family: helvetica; font-size: medium;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Sprinkle with the rest of the parsley, drizzle with a little extra-virgin olive oil, and serve with grated cheese, if desired.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Serves 2</span></span></div></div></div>Lee Casazzahttp://www.blogger.com/profile/14841874178682751785noreply@blogger.com0tag:blogger.com,1999:blog-1009302276162720117.post-53447036795877810312023-01-21T09:41:00.003-08:002023-01-21T14:34:27.932-08:00ULTIMATE TIRAMISÙ<p><span style="font-family: helvetica; font-size: medium;"><span>Tiramisù roughly translated means "pick me up" or "lift me up". It is a traditional dessert from Italy made with espresso, mascarpone cheese, whipped cream, </span><i>Savoiardi</i><span> (ladyfingers), and a custard called </span><i>zabaglione. </i><span>Every Italian mamma has her own recipe. I was fortunate enough to enjoy one made by my friend Giuseppina Cappiello in Positano.</span></span></p><div dir="ltr" trbidi="on"><span style="font-family: helvetica; font-size: medium;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-MddV3l1V5Hs/W2zas3ADAWI/AAAAAAAAJmg/HsqMsLsIq3Ej-NrFL291gPd9VOjNk-3PwCLcBGAs/s1600/Slide1-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://1.bp.blogspot.com/-MddV3l1V5Hs/W2zas3ADAWI/AAAAAAAAJmg/HsqMsLsIq3Ej-NrFL291gPd9VOjNk-3PwCLcBGAs/s640/Slide1-2.jpg" width="640" /></a></div><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><b style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><br /></b><span style="font-family: helvetica; font-size: medium;"><b><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Espresso Syrup</span></b><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">8 oz brewed espresso, or 2 T instant espresso powder dissolved in 8 oz boiling water</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span style="color: black;">2 T marsala wine </span></span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><b><br /></b><b>Zabaglione</b></span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">4 large egg yolks</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">½ cup granulated sugar</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">2 T marsala wine </span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">2 cups mascarpone cheese, room temperature</span></span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">1 ½ cups heavy whipping cream</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">24 Savoiardi Ladyfingers </span></span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Cocoa powder, for dusting</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Chocolate shavings, for garnish (optional)</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">In a medium bowl, mix together the espresso and marsala and let </span></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">cool.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Make a double boiler by placing a heat-resistant bowl over a saucepan of barely simmering water.</span></span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Do not let the bowl touch the simmering water.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Beat egg yolks and sugar in the double boiler using a whisk or a hand-held electric mixer until tripled </span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">in volume, about 6-7 minutes.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Carefully remove bowl from heat and place on a tea towel.</span></span></div><div dir="ltr" trbidi="on"><span style="font-family: helvetica; font-size: medium;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Whisk in the marsala wine and mascarpone until combined.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">In a large bowl, beat the heavy cream until stiff peaks form.</span></span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Gently fold the mascarpone mixture into the whipped cream until well combined.</span></span></span></div><div dir="ltr" trbidi="on"><span style="font-family: helvetica; font-size: medium;">Spread a thin but even layer of mascarpone mixture on bottom of a 8 by 8-inch pan.<br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Quickly dip half of the ladyfingers into the coffee mixture.</span></span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Place the ladyfingers on top of the mascarpone mixture. </span></span></div><div dir="ltr" trbidi="on"><span style="font-family: helvetica; font-size: medium;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">You will have to cut some to completely fill the pan, but don't crowd them.</span></span></div><div dir="ltr" trbidi="on"><span style="font-family: helvetica; font-size: medium;">12 fit into an 8-inch square pan perfectly with some cut up.<br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Spread half of the mascarpone filling on top.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Dip the rest of the ladyfingers in coffee and arrange over the filling.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Spread the remaining mascarpone filling on top.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Cover and refrigerate at least 6 hours or up to 24 hours.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Let tiramisu stand a room temperature for about 30 minutes before serving.</span></span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Dust with cocoa and garnish with chocolate shavings, if desired.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Serves 9</span></span><br /></span><div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><span style="font-family: helvetica; font-size: medium;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"></span><br /></span></span><br /></span><div class="MsoNormal"></div><span style="font-family: helvetica;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="font-size: medium;"><br /></span></span></span></div></div>Lee Casazzahttp://www.blogger.com/profile/14841874178682751785noreply@blogger.com0tag:blogger.com,1999:blog-1009302276162720117.post-17062142172252321102023-01-12T07:19:00.001-08:002023-12-11T06:36:45.973-08:00CASA LASAGNE BOLOGNESE AL FORNO<p><span style="font-family: helvetica; font-size: medium;"><span>I use a combination of Asiago or Pecorino Romano and Parmigiano-Reggiano cheese in this lasagne. Asiago is similar to Parmigiano because it has a slightly nutty and sweet flavor. The </span><span>Ragù is enough for two lasagne or enough for another meal or two with pasta. I start out making the</span><span> </span><span>Ragù one to three days before I assemble the lasagne. Many times, I freeze the unbaked lasagne to have another evening. Just remember to bring it out to defrost before baking. This style of lasagne is also known as Tuscan Lasagne. You can also substitute Pecorino Romano for the Asiago, or just use all Parmigiano. </span></span></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-EPpAYujYAPs/XmJLIAI7sII/AAAAAAAAKNM/6U-CqlZ-TD0Ibu8qn2Lcdt3Wz_xdRx8gwCLcBGAsYHQ/s1600/Slide1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="720" height="480" src="https://1.bp.blogspot.com/-EPpAYujYAPs/XmJLIAI7sII/AAAAAAAAKNM/6U-CqlZ-TD0Ibu8qn2Lcdt3Wz_xdRx8gwCLcBGAsYHQ/s640/Slide1.jpg" width="640" /></a></div><br /><div><span style="font-size: medium;"><span style="font-family: helvetica;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><b>Ragù</b></span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">2 medium carrots, peeled and cut into chunks</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">1 large yellow onion, chopped</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">4 stalks celery, chopped</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">4 cloves garlic</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">2 T extra-light olive oil or avocado oil, divided</span></span></span></div><div><span style="font-size: medium;"><span style="font-family: helvetica;"><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">5 links Italian sausage, removed from casings</span></span></span></div><div><span style="font-size: medium;"><span style="font-family: helvetica;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">2 </span></span><span style="font-family: helvetica;">½ </span><span style="font-family: helvetica;">lbs lean ground beef</span></span></div><div><span style="font-family: helvetica; font-size: medium;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">½ cup dry white wine</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">4 cups chicken stock</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">1 cup water</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">1 (12-oz) can tomato paste</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">4 T unsalted butter</span></span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">2 cups whole milk</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">2 t dried oregano</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">8 leaves fresh basil, torn or chiffonade</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">¼ t nutmeg</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">½ cup freshly grated Parmigiano-Reggiano cheese</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Sea salt and freshly ground black pepper</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">½ t red pepper flakes (optional)</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">In a food processor fitted with a steel blade, process the carrots, onion, celery, and garlic </span></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">until fairly fine; like a minced <i>soffritto</i>.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">In a Dutch oven, add the 1 tablespoon of the oil and cook the <span><i>soffritto</i></span> over medium heat </span></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">for 10 minutes. Spoon mixture into a very large bowl and set aside.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">I<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">n the same Dutch oven over medium heat, add the rest of the oil and cook the Italian sausage, breaking up with a spoon, </span></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">until golden.</span></span></div><div><span style="font-family: helvetica; font-size: medium;">Spoon into the bowl with the <i>soffritto </i>and set aside.<br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Add half of the ground beef and brown until crumbly, about 10 minutes.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">As the meat cooks, break up any chunks with a wooden spoon into small pieces. </span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Spoon into the large bowl with the <i>soffritto</i>. </span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Repeat with the rest of the beef, then r</span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">eturn the browned beef, browned sausages, and vegetables to the pot.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Add the wine, stirring up browned bits on the bottom of the pan. </span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Add the chicken stock, water, and tomato paste; mix in well.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Simmer very gently, partially covered, for 2 hours, stirring occasionally.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Add the butter and rest of the ingredients and simmer another 15 minutes.</span></span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><b><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><i><br /></i></span></b><b><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><i>Besciamella</i> (Béchamel)</span></b></span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">6 T unsalted butter</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">6 T all-purpose flour</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">5 cups whole milk</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">1 ½ t sea salt</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">½ t grated nutmeg</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">In a medium saucepan over medium heat, melt butter until foaming; add flour and cook, </span></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">whisking constantly for 2 minutes. Do not brown</span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Gradually</span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"> whisk in milk. Increase heat to medium-high and bring to a gentle boil, while </span></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">whisking constantly. Add salt and nutmeg, reduce the heat to the lowest setting, and</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">simmer 2 minutes, until it thickens slightly</span>.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Turn </span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">off heat and set aside.</span></span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">1 cup freshly grated Parmigiano-Reggiano cheese</span></span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">1 cup freshly grated Asiago or Pecorino Romano cheese</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Mix the above cheese together in a bowl.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">1 lb fresh lasagne sheets</span></span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Preheat oven to 375 degrees F.</span></span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Spread a layer of </span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">ragù in the bottom of a lasagna pan. </span></span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Cover with a sheet or two of pasta, a layer of </span><i>besciamella</i><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">, a layer of grated mixed </span></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Parmigiano and </span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Asiago, and a layer of </span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">ragù</span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Repeat 3 more times, ending with a layer of </span><i>besciamella</i><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">.</span></span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Sprinkle the last of the grated cheeses over the top.</span></span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Cover loosely with </span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">parchment-lined</span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"> aluminum foil or spray your inside of the foil with oil and bake in the oven for 1 hour. </span></span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Remove foil, add a little more cheese, and continue to bake another 15 minutes</span>. </span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Remove </span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">from oven and allow to cool for 10 to 12 minutes before cutting and serving.</span></span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Serves 6 to 8</span></span><br /></span><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><span style="font-family: helvetica; font-size: medium;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"></span><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"></span><br /></span></span><br /></span><div></div><span style="font-family: helvetica; font-size: medium;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"></span><br /></span><div class="MsoNormal"><div style="margin: 0px;"><div style="margin: 0px;"></div></div></div><span style="font-family: helvetica; font-size: medium;"><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"></span><br /></span><div></div><div></div><span style="font-family: helvetica; font-size: large;"><br /></span></div>Lee Casazzahttp://www.blogger.com/profile/14841874178682751785noreply@blogger.com0tag:blogger.com,1999:blog-1009302276162720117.post-58483902180753284082022-12-08T07:22:00.001-08:002022-12-08T07:22:28.184-08:00EGGS IN PURGATORY<span style="font-family: helvetica; font-size: medium;"><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Here is another classic Italian-American breakfast...eggs in tomato sauce with grated cheese and grilled Italian bread. You can use any good-quality marinara sauce from your grocery store or use my Casa Marinara Sauce (see recipe, page 64 in my cookbook) or Casa Tomato Sauce (see recipe, page 65 in my cookbook).</span><i> Uova in Purgatorio.</i></span><br /></span><div class="page" title="Page 170"><div class="layoutArea"><div class="column"><span style="font-family: helvetica; font-size: medium;"><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><br /></span><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-rhlvCgCWjBQ/VaAUJoZzF4I/AAAAAAAAEy0/xxOBtA1wZw4/s1600/Eggs%2B%25231.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica; font-size: medium;"><img border="0" height="506" src="https://1.bp.blogspot.com/-rhlvCgCWjBQ/VaAUJoZzF4I/AAAAAAAAEy0/xxOBtA1wZw4/s640/Eggs%2B%25231.jpg" width="640" /></span></a></div><span style="font-family: helvetica; font-size: medium;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span></span><div class="page" title="Page 171"><div class="layoutArea"><div class="column"><span style="font-family: helvetica; font-size: medium;"><span face="Helvetica Neue, Arial, Helvetica, sans-serif">1 cup good-quality prepared marinara or tomato sauce </span><br /><span face="Helvetica Neue, Arial, Helvetica, sans-serif">2 large eggs, preferably free-range<br />Salt and freshly ground black pepper<br />Freshly grated Parmigiano-Reggiano cheese</span><br /><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Preheat oven to 375 degrees F.</span></span><br /><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><br />Spoon a little sauce into two small ovenproof dishes or skillets. </span><br /><span face="Helvetica Neue, Arial, Helvetica, sans-serif">Break eggs into two small bowls.</span><br /><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Make a slight clearing in the center of the sauce by scraping with a spoon.<br />Carefully slide the eggs into the sauce and spoon more sauce around the eggs, but not on top.</span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"> </span></span><br /><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Season to taste with salt and pepper and grated Parmigiano cheese.</span></span><br /><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Place dishes or skillets on a baking sheet. </span></span><br /><span face="Helvetica Neue, Arial, Helvetica, sans-serif">Bake for 8 to 10 minutes, until eggs are set and yolks are still soft.</span><br /><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Serve with crusty grilled Italian bread and additional grated Parmigiano cheese.<br />Serves 2</span></span><br /><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><br />Note: You can make the recipe using two eggs for each serving—just use larger baking dishes.</span></span></div></div></div></div></div></div><p><span style="font-family: helvetica; font-size: medium;"> </span></p>Lee Casazzahttp://www.blogger.com/profile/14841874178682751785noreply@blogger.com0tag:blogger.com,1999:blog-1009302276162720117.post-22580930515865678652022-12-01T11:31:00.001-08:002022-12-01T11:31:24.827-08:00ITALIAN MERINGUE COOKIES<p><span style="font-size: medium;"><span style="color: black; font-family: helvetica;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">These Italian Christmas cookies do not contain butter, flour, or egg yolks and are another </span></span><span style="font-family: helvetica;">Christmas family favorite. They are so easy to make and totally delicious. You can also replace the vanilla extract with almond extract and replace the pecans for almonds. Save your yolks covered in the refrigerator for another recipe.</span></span></p><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span></span><div class="MsoNormal"><span style="color: black;"><b><span style="font-family: helvetica; font-size: medium;">Lee's Kitchen Tips:</span></b></span></div><span style="font-family: helvetica; font-size: medium;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"></span><br /></span><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Make sure your mixing bowl is impeccably clean or the eggs whites will not form into stiff peaks.</span></div><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-bvNG1X1VGj8/XAvC-Y6oNcI/AAAAAAAAJ0Q/h76wSH9aMVAGDm1S3hreaS4IPRMqp2yqgCLcBGAs/s1600/Slide1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="720" height="480" src="https://1.bp.blogspot.com/-bvNG1X1VGj8/XAvC-Y6oNcI/AAAAAAAAJ0Q/h76wSH9aMVAGDm1S3hreaS4IPRMqp2yqgCLcBGAs/s640/Slide1.jpg" width="640" /></a></div><br /></div><div class="MsoNormal"><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">5 large egg whites, room temperature</span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">¼ t cream of tartar, optional</span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><span style="color: black;"><b>¾</b> cup granulated sugar</span><span style="color: black;"><o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><span style="color: black;">1 t pure vanilla extract</span><span style="color: black;"><o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><span style="color: black;">1½ cups chopped pecans</span><span style="color: black;"><o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><span style="color: black;">Preheat oven to 225 degrees F.</span><span style="color: black;"><o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><span style="color: black;">Beat egg whites in a large bowl until foamy. </span><span style="color: black;"><o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: black;"><span style="font-family: helvetica; font-size: medium;">Add cream of tartar and beat until soft peaks form.</span></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><span style="color: black;">Gradually add sugar and beat until stiff peaks form.</span><span style="color: black;"><o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><span style="color: black;">Beat in vanilla extract. </span><span style="color: black;"><o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><span style="color: black;">Remove bowl from mixer and mix in nuts with a spoon.</span><span style="color: black;"><o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal"><span style="color: black;"><span style="font-family: helvetica; font-size: medium;">Drop by a rounded tablespoon onto baking sheets lightly sprayed with cooking oil or line with parchment paper.<o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: black;"><span style="font-family: helvetica; font-size: medium;">Bake for 45 minutes. Turn off oven and let meringues stay in the oven for 1 hour, or until completely cooled.</span></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><span style="color: black;">Store in an airtight container.</span><span style="color: black;"><o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;">Makes 5 to 6 dozen.</span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="MsoNormal"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><span style="font-family: helvetica; font-size: medium;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"></span><br /></span><div></div><div class="MsoNormal"></div><span style="font-family: helvetica; font-size: medium;"><br /></span><div class="MsoNormal" style="-webkit-text-stroke-width: 0px;"><div style="margin: 0px;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div></div><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="font-size: large;"><br /></span></div>Lee Casazzahttp://www.blogger.com/profile/14841874178682751785noreply@blogger.com0tag:blogger.com,1999:blog-1009302276162720117.post-26843867250220305872022-12-01T08:58:00.003-08:002022-12-01T08:59:49.070-08:00ITALIAN SNOWBALL COOKIES<p><span style="font-family: helvetica; font-size: medium;">My mother-in-law gave me this recipe. I make them every Christmas. My husband, son, and daughter would be very disappointed if I didn't make them every year.</span></p><div class="separator" style="clear: both;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/--lakXx1hPYE/XB52n8Fn6LI/AAAAAAAAJ14/gT6iVtoq7F4wMENpro_97FVoE4u3BkvUgCLcBGAs/s1600/Slide1-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="720" height="480" src="https://3.bp.blogspot.com/--lakXx1hPYE/XB52n8Fn6LI/AAAAAAAAJ14/gT6iVtoq7F4wMENpro_97FVoE4u3BkvUgCLcBGAs/s640/Slide1-2.jpg" width="640" /></a></div><div class="separator" style="clear: both;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="font-size: large;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: helvetica; font-size: medium;">1 cup unsalted butter, room temperature</span></div><div align="left" class="MsoTitle"><span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: helvetica; font-size: medium;">2 t pure vanilla extract<o:p></o:p></span></span></div><div align="left" class="MsoTitle"><span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: helvetica; font-size: medium;">1 cup sifted confectioners’ sugar<o:p></o:p></span></span></div><div align="left" class="MsoTitle"><span style="mso-bidi-font-size: 12.0pt;"><span style="font-family: helvetica; font-size: medium;">2 ½ level cups all-purpose flour<o:p></o:p></span></span></div><div align="left" class="MsoTitle"><span style="mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold;"><span style="font-family: helvetica; font-size: medium;">¼ t salt<o:p></o:p></span></span></div><div align="left" class="MsoTitle"><span style="mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold;"><span style="font-family: helvetica; font-size: medium;">1 cup finely chopped pecans<o:p></o:p></span></span></div><div align="left" class="MsoTitle"><span style="mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold;"><span style="font-family: helvetica; font-size: medium;">Confectioners’ sugar for coating cookies<o:p></o:p></span></span></div><div align="left" class="MsoTitle"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div align="left" class="MsoTitle"><span style="mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold;"><span style="font-family: helvetica; font-size: medium;">Preheat oven to 350 degrees F.<o:p></o:p></span></span></div><div align="left" class="MsoTitle"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div align="left" class="MsoTitle"><span style="mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold;"><span style="font-family: helvetica; font-size: medium;">In an electric mixer fitted with the paddle attachment, cream butter until fluffy.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div><div align="left" class="MsoTitle"><span style="mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold;"><span style="font-family: helvetica; font-size: medium;">Add vanilla and sugar and beat to combine.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div><div align="left" class="MsoTitle"><span style="mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold;"><span style="font-family: helvetica; font-size: medium;">Add flour and salt and continue to beat.<o:p></o:p></span></span></div><div align="left" class="MsoTitle"><span style="mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold;"><span style="font-family: helvetica; font-size: medium;">Mix in pecans with a spoon.<o:p></o:p></span></span></div><div align="left" class="MsoTitle"><span style="mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold;"><span style="font-family: helvetica; font-size: medium;">Form into small balls and place on two cookie sheets.<o:p></o:p></span></span></div><div align="left" class="MsoTitle"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div align="left" class="MsoTitle"><span style="mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold;"><span style="font-family: helvetica; font-size: medium;">Bake for 15 to 17 minutes.<o:p></o:p></span></span></div><div align="left" class="MsoTitle"><span style="mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold;"><span style="font-family: helvetica; font-size: medium;"><br /></span></span></div><div align="left" class="MsoTitle"><span style="mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold;"><span style="font-family: helvetica; font-size: medium;">Let cool and roll in additional confectioners' sugar. You can also pour confectioners' sugar into a paper bag and gently toss cookies until well coated.</span></span></div><div align="left" class="MsoTitle"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div align="left" class="MsoTitle"><span style="font-family: helvetica; font-size: medium;">Store in an airtight container.</span></div><div align="left" class="MsoTitle"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div align="left" class="MsoTitle"><span style="font-family: helvetica; font-size: medium;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Makes about 5 dozen.</span><o:p></o:p></span></div><div class="separator" style="clear: both;"><span style="font-family: helvetica; font-size: medium;"></span></div><div></div><div align="left" class="MsoTitle"></div><span style="font-family: helvetica; font-size: medium;"><br /></span><div align="left" class="MsoTitle"><div style="margin: 0px;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div></div>Lee Casazzahttp://www.blogger.com/profile/14841874178682751785noreply@blogger.com0tag:blogger.com,1999:blog-1009302276162720117.post-77743523451998583992022-09-24T08:16:00.001-07:002022-09-24T08:16:10.972-07:00TUSCAN SEAFOOD STEW - Cacciucco<p><span style="font-family: helvetica; font-size: medium;">This traditional seafood stew (pronounced cah-choo-co) is popular in the western port town of Livorno in Tuscany, Italy.</span></p><div><span style="font-family: helvetica; font-size: medium;">It is similar to San Francisco's Cioppino, but less expensive to make, because it doesn't contain Dungeness Crab. It is also less expensive to make than French Bouillabaisse, because it doesn't contain saffron.</span></div><div><span style="font-family: helvetica; font-size: medium;">Use your favorite shell fish and fish, whatever is available at your local fish market.</span></div><div><span style="font-family: helvetica; font-size: medium;">This morning I bought beautiful, shrimp, clams, and cod at our local country store and seafood market. </span></div><div><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-7QbqkYbfHRk/YOPdW2LpYBI/AAAAAAAAKmU/9xNR2VZCSQYZ2kMEiXqrNFOnET28_QDXACLcBGAsYHQ/s720/Slide1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="720" height="480" src="https://1.bp.blogspot.com/-7QbqkYbfHRk/YOPdW2LpYBI/AAAAAAAAKmU/9xNR2VZCSQYZ2kMEiXqrNFOnET28_QDXACLcBGAsYHQ/w640-h480/Slide1.jpg" width="640" /></a></div></div><div><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div><span style="font-family: helvetica; font-size: medium;">¼ cup extra virgin olive oil</span></div><div><span style="font-family: helvetica; font-size: medium;">½ yellow onion, diced</span></div><div><span style="font-family: helvetica; font-size: medium;">2 cloves garlic, minced or pressed</span></div><div><span style="font-family: helvetica; font-size: medium;">1 t crushed red pepper flakes</span></div><div><span style="font-family: helvetica; font-size: medium;">½ cup dry red wine</span></div><div><span style="font-family: helvetica; font-size: medium;">1 can (28 oz) crushed Italian tomatoes</span></div><div><span style="font-family: helvetica; font-size: medium;">¼ cup minced fresh Italian parsley</span></div><div><div><span style="font-family: helvetica; font-size: medium;">1 T chopped fresh oregano</span></div><div><span style="font-family: helvetica; font-size: medium;">1 t chopped fresh rosemary</span></div></div><div><span style="font-family: helvetica; font-size: medium;">½ t sea salt</span></div><div><span style="font-family: helvetica; font-size: medium;">½ t freshly ground black pepper</span></div><div><span style="font-family: helvetica; font-size: medium;">1 bottle clam broth</span></div><div><span style="font-family: helvetica; font-size: medium;">1 cup water</span></div><div><span style="font-family: helvetica; font-size: medium;">1 carefully washed orange, orange part peeled with a vegetable peeler</span></div><div><span style="font-family: helvetica; font-size: medium;">1 T chopped fresh basil</span></div><div><span style="font-family: helvetica; font-size: medium;">12 little neck clams, soaked in cold water for 15 minutes</span></div><div><span style="font-family: helvetica; font-size: medium;">12 large shrimp, peeled and deveined</span></div><div><span style="font-family: helvetica; font-size: medium;"><span>1 </span>½ lbs cod or haddock fillets, cut into 2-inch chunks</span></div><div><span style="font-family: helvetica; font-size: medium;">Crusty Italian bread, cut into slices, toasted in the oven and drizzled with olive oil</span></div><div><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div><span style="font-family: helvetica; font-size: medium;"><span>In a Dutch oven or paella pan, heat oil over medium-low heat, c</span>ook onion for 10 minutes. </span></div><div><span style="font-family: helvetica; font-size: medium;">Add garlic and red pepper flakes and cook another minute. </span></div><div><span style="font-family: helvetica; font-size: medium;">Stir in wine and simmer for 2 to 3 minutes. </span></div><div><span style="font-family: helvetica; font-size: medium;">Add tomatoes, half of the parsley, oregano, rosemary, salt, and black pepper. </span></div><div><span style="font-family: helvetica; font-size: medium;">Reduce heat to low, cover and simmer, stirring occasionally, for 10 minutes.</span></div><div><span style="font-family: helvetica; font-size: medium;">Stir in clam broth, water, orange peel, and basil.</span></div><div><span style="font-family: helvetica; font-size: medium;">Add clams, cover, and cook for 8 to 10 minutes, until clams begin to open. </span></div><div><span style="font-family: helvetica; font-size: medium;">Add shrimp and fish and cook until fish is opaque in center, about another 5 minutes.</span></div><div><span style="font-family: helvetica; font-size: medium;">Discard any clams that do not open.</span></div><div><span style="font-family: helvetica; font-size: medium;">Cover and let sit for 5 minutes.</span></div><div><span style="font-size: medium;"><span style="font-family: helvetica;">Remove orange peels and l</span><span style="font-family: helvetica;">adle into warm soup bowls.</span></span></div><div><span style="font-family: helvetica; font-size: medium;">Sprinkle with remaining parsley and add a couple of toasted slices of bread.</span></div><div><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div><span style="font-family: helvetica; font-size: medium;">Serves 2 to 3</span></div><div><span style="font-family: helvetica; font-size: medium;"><br /></span></div>Lee Casazzahttp://www.blogger.com/profile/14841874178682751785noreply@blogger.com0tag:blogger.com,1999:blog-1009302276162720117.post-14692204824537997622022-09-21T13:50:00.000-07:002022-09-21T13:50:01.379-07:00BIG MAMMA 1881-1970<p><a href="https://2.bp.blogspot.com/-ZN6Z5I4zzIA/WVtuRuqgLlI/AAAAAAAAIhs/kvrwZ0NxtOwmzXUs_J1d1S-Yx-MUOMJWQCLcBGAs/s1600/0abd2e3976cef5d4a7804649ce6e61e2.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="640" data-original-width="477" height="640" src="https://2.bp.blogspot.com/-ZN6Z5I4zzIA/WVtuRuqgLlI/AAAAAAAAIhs/kvrwZ0NxtOwmzXUs_J1d1S-Yx-MUOMJWQCLcBGAs/s640/0abd2e3976cef5d4a7804649ce6e61e2.jpg" width="476" /></a> </p><div style="text-align: center;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face="Helvetica Neue, Arial, Helvetica, sans-serif" style="font-family: helvetica; font-size: medium;">This is Big Mamma (Teresa Lapetina Greco) on her front porch in Portsmouth, Virginia.</span></div><div style="text-align: center;"><span face="Helvetica Neue, Arial, Helvetica, sans-serif" style="font-family: helvetica; font-size: medium;">I can almost smell her Sunday Gravy simmering away on her stove.</span></div>Lee Casazzahttp://www.blogger.com/profile/14841874178682751785noreply@blogger.com0