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Sicilian Scrambled Eggs
Sicilian Skewered Pork
Sicilian Steak
Sicilian Style Sausage
Smoked Pork Manicotti
Spaghetti alla Bolognese
Spaghetti con Pesto
Spiced Shrimp
Spinach Pasta
Spinaci alla Romana
Strawberry Zabaglione
Sweet Sicilian Sausage
Thin-Crust Pizza Dough
Torta di Gorgonzola
Tortellini
Turkey Parmesan
Turkey Tetrazzini
Two Cheese Polenta
Vanilla Pound Cake
Veal in Caper Sauce
Veal Parmesan
Veal Parmigiana
Veal Piccata
Veal Scallopine
Veal Scaloppini Creme
Veal Scaloppini Lemon
Veal Scaloppini Marsala
Veal Scaloppini Mushroom
Veal Scaloppini Sherry
Wine Country Foccacia
Zabaglione
Zucchini Frittata
Zucchini Parmesan
Zucchini Roma
Zuppa di Ceci e Riso
Zuppa di Cozze
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| 2 | tablespoons olive oil |
| 2 | cups julienned, seeded Italian peppers |
| 1 | cup halved and thinly sliced onion |
| 2 | cups peeled and sliced boiled red or white potatoes |
| 8 | eggs |
| 2 | tablespoons milk |
| 1/2 | teaspoon kosher salt |
| 1/4 | teaspoon black pepper |
HEAT OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD THE PEPPERS, HEAT AND STIR FOR 5 MINUTES
ADD THE ONIONS AND POTATOES
HEAT AND STIR FOR ANOTHER 5 MINUTES
COMBINE THE EGGS, MILK, SALT, AND PEPPER
BEAT UNTIL FROTHY AND WELL BLENDED
POUR INTO THE SKILLET
HEAT AND STIR OVER A LOW FLAME, UNTIL WELL SET
ARRANGE ONTO A HEATED SERVING PLATTER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 314 - Calories from Fat 155
Percent Total Calories From: Fat 49%, Protein 19%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 4g, Cholesterol 426mg, Sodium 431mg, Total Carbohydrate 24g, Dietary Fiber 1g, Sugars 0g, Protein 15g, Vitamin A 961 units, Vitamin C 57 units, Calcium 0 units, Iron 3 units
| 1/2 | pound prosciutto, sliced paper-thin |
| 2 | pounds pork tenderloins, trimmed and cut to medium-large dice |
| 48 | each French bread croutons |
| 24 | whole fresh sage leaves |
| 1/4 | cup olive oil |
| 1 | cup unsalted butter |
| 1 | tablespoon anchovy paste |
| 1 | tablespoon strained fresh lemon juice |
CUT PROCIUTTO INTO 2-INCH SQUARES
WRAP A SQUARE AROUND EACH PORK CUBE
THREAD ONE BREAD CUBE, ONE WRAPPED PORK CUBE, 1 SAGE LEAF, AND ANOTHER BREAD CUBE ONTO SKEWERS
DRIZZLE WITH OLIVE OIL
COVER AND CHILL FOR 4-24 HOURS
COMBINE BUTTER AND ANCHOVY PASTE
SEASON TO TASTE WITH LEMON JUICE
BROIL OR GRILL SKEWERS FOR 10-12 MINUTES, BASTING OFTEN WITH ANCHOVY BUTTER
ARRANGE ONTO A SERVING PLATTER
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 342 - Calories from Fat 246
Percent Total Calories From: Fat 72%, Protein 25%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 13g, Cholesterol 89mg, Sodium 280mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 22g, Vitamin A 703 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units
| 2 | pounds round steaks |
| 2 | cups crushed tomatoes |
| 1/4 | cup flour |
| 1/8 | teaspoon dry mustard |
| 1/8 | teaspoon ground pepper |
| 1/2 | teaspoon oregano |
| 1 | clove minced garlic |
| 1 | tablespoon minced parsley |
| 1/2 | teaspoon fresh rosemary |
| 1/2 | teaspoon salt |
| 3 | tablespoons olive oil |
Cut steak into serving pieces and pound thin. Mix flour, salt, pepper and dredge meat in mixture. Brown the meat with oil in large skillet. Pour off the liquid, add tomatoes, oregano, mustard, parsley and garlic. Cover and simmer about 1 hour
Nutrition Facts
Amount Per Serving:
Calories 568 - Calories from Fat 332
Percent Total Calories From: Fat 59%, Protein 34%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated Fat 12g, Cholesterol 143mg, Sodium 424mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 48g, Vitamin A 651 units, Vitamin C 24 units, Calcium 0 units, Iron 6 units
| 3 | pounds lean ground pork |
| 1 | pound ground round |
| 1 | pound minced Italian flat-leaf parsley |
| 3/4 | cup shredded Romano cheese |
| 1/4 | cup shredded parmesan cheese |
| 3 | tablespoons whole fennel seed |
| 5 | teaspoons kosher salt |
| 2 | teaspoons black pepper |
| 1/8 | teaspoon cayenne |
COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR UP TO 5 DAYS
MIX IN A LITTLE WATER, JUST UNTIL MANAGEABLE
STUFF INTO PREPARED CASINGS OR SHAPE INTO PATTIES OR MEATBALLS
FRY IN A DRY SKILLET, OVER A MEDIUM-LOW FLAME, FOR 15-20 MINUTES, UNTIL WELL BROWNED ON ALL SIDES AND COOKED THROUGH
SERVE HOT OR WAR
Nutrition Facts
Amount Per Serving:
Calories 810 - Calories from Fat 440
Percent Total Calories From: Fat 54%, Protein 41%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 49g, Saturated Fat 19g, Cholesterol 265mg, Sodium 2848mg, Total Carbohydrate 9g, Dietary Fiber 2g, Sugars 0g, Protein 83g, Vitamin A 4866 units, Vitamin C 85 units, Calcium 0 units, Iron 11 units
| 16 | dried manicotti |
| 2 | pounds small curd cottage cheese |
| 3 | tablespoons very finely minced garlic |
| 2 | cups finely minced fresh basil leaves |
| 1 | cup finely shredded parmesan cheese |
| 1/2 | cup chopped, toasted pine nuts |
| 1 | beaten egg |
| 1/2 | pound boneless lean pork |
| 5 to 4 | whole rosemary sprigs, soaked in water |
| 4 | cups marinara sauce |
| 2 | cups grated mozzarella cheese |
PLACE PORK ONTO A GRILL, OVER A MODERATE BED OF COALS
PLACE 2 SPRIGS OF ROSEMARY DIRECTLY ONTO COALS
COVER GRILL WITH A LID OR TENT OF FOIL AND SMOKE FOR 6-8 MINUTES, TURN
PLACE REMAINING ROSEMARY ONTO COALS
COVER AND SMOKE FOR 6-8 MINUTES
REMOVE FROM GRILL AND CUT INTO JULIENNE STRIPS
BRING A LARGE POT OF SALTED WATER TO A ROLLING BOIL, OVER A VERY HIGH FLAME
ADD MANICOTTI AND SIMMER FOR 8 MINUTES, DRAIN
COMBINE PORK, COTTAGE CHEESE, GARLIC, BASIL, PARMESAN, AND PINE NUTS-MIX WELL
GENTLY STUFF INTO MANICOTTI SHELLS
SPOON A THIN LAYER OF SAUCE INTO TWO 9x13x2 GLASS BAKING DISHES, TWO HALF HOTEL PANS, OR A FULL HOTEL PAN
ARRANGE MANICOTTI INTO THE DISHES, PACKING TIGHTLY
POUR SAUCE OVER ALL
COVER WITH FOIL
BAKE @ 350 DEGREES FOR 40 MINUTES
REMOVE FOIL, TOP WITH MOZZARELLA CHEESE
RETURN TO THE OVEN FOR 10-15 MINUTES, UNTIL CHEESE MELTS AND IS LIGHTLY TOASTED ON THE TOP
REMOVE FROM OVEN, ALLOW TO REST FOR 15 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 466 - Calories from Fat 235
Percent Total Calories From: Fat 51%, Protein 30%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 11g, Cholesterol 89mg, Sodium 1560mg, Total Carbohydrate 23g, Dietary Fiber 2g, Sugars 0g, Protein 35g, Vitamin A 1856 units, Vitamin C 21 units, Calcium 0 units, Iron 3 units
| 1/2 | cup olive oil |
| 2 | cups minced onions |
| 2 | tablespoons very finely minced garlic |
| 1 | pound ground round, or a beef/pork mixture |
| 1 | cup tomato sauce |
| 35 | ounces canned Italian tomatoes |
| 4 | cups dry white wine |
| 3 to 2 | cups water |
| 3 | whole bay leaves |
| 1/2 | teaspoon oregano |
| 1/4 | teaspoon basil |
| 1/4 | teaspoon sage |
| 1/4 | teaspoon thyme |
| 1/2 | teaspoon kosher salt |
| 1/2 | teaspoon freshly ground black pepper |
| 1/2 | teaspoon freshly ground black pepper |
| 1/2 | teaspoon freshly ground black pepper |
| 1/2 | teaspoon freshly ground black pepper |
| 1/2 | teaspoon freshly ground black pepper |
HEAT THE OLIVE OIL IN A DUTCH OVEN, OVER A MEDIUM FLAME
ADD THE ONIONS, HEAT AND STIR FOR 4-5 MINUTES
ADD THE GARLIC, HEAT AND STIR FOR 4-5 MINUTES, UNTIL THE ONIONS ARE GOLDEN
ADD THE GROUND MEAT, HEAT AND STIR UNTIL THE PINK DISAPPEARS ADD THE TOMATO PASTE, TOMATOES, WINE, AND WATER
BREAK UP THE TOMATOES WITH A SPOON
ADD THE OREGANO, BASIL, SAGE, AND THYME-MIX WELL
SEASON WITH SALT, PEPPER, AND CRUSHED RED CHILES
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 30 MINUTES
ADD THE MUSHROOMS AND SIMMER ANOTHER 15 MINUTES
LADLE SAUCE MIXTURE OVER THE COOKED PASTA
GARNISH WITH GRATED PARMESAN CHEESE
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 447 - Calories from Fat 263
Percent Total Calories From: Fat 59%, Protein 11%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 8g, Cholesterol 48mg, Sodium 386mg, Total Carbohydrate 15g, Dietary Fiber 2g, Sugars 0g, Protein 12g, Vitamin A 1125 units, Vitamin C 41 units, Calcium 0 units, Iron 3 units
| 1/2 | cup minced parsley |
| 2 | cups minced firmly packed fresh basil leaves |
| 1 | teaspoon salt |
| 1/8 | teaspoon white pepper |
| 4 | cloves minced garlic |
| 2 | tablespoons unsalted butter |
| 1/2 | cup olive oil |
| 3/4 | cup grated parmesan cheese |
| 1 | pound long thin spaghetti |
| 1/4 | cup minced toasted pine nuts |
Combine basil, pine nuts, parsley and garlic in processor or blender and puree; add oil and butter gradually in a slow, steady stream until mixture is the consistency of mayonnaise. Add white pepper and salt to taste. Combine pesto sauce and cooked spaghetti in a large shallow serving bowl and toss well. Serve immediately with Parmesan cheese. Finely chopped walnuts substitute for pine nuts. The sauce can be frozen
Nutrition Facts
Amount Per Serving:
Calories 569 - Calories from Fat 265
Percent Total Calories From: Fat 47%, Protein 11%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 8g, Cholesterol 18mg, Sodium 596mg, Total Carbohydrate 61g, Dietary Fiber 2g, Sugars 0g, Protein 15g, Vitamin A 793 units, Vitamin C 6 units, Calcium 0 units, Iron 6 units
| 5 | pounds jumbo tiger prawns, peeled and deveined |
| 1 | cup strained fresh lemon juice |
| 1/4 | cup olive oil |
| 1 | tablespoon cracked peppercorns |
| 3 | tablespoons minced garlic |
| 1/2 | cup very thinly sliced onion |
| 3 | whole bay leaves |
| 1 | teaspoon cayenne |
| 2 | tablespoons kosher salt |
| 6 | cups Italian salad dressing |
COMBINE ALL INGREDIENTS (except Italian dressing) WITH WATER TO COVER IN A SAUCEPOT, OVER A MODERATE FLAME
BRING TO A BOIL AND REMOVE FROM HEAT
ALLOW TO STAND UNTIL COOLED TO ROOM TEMPERATURE
DRAIN WELL
COMBINE SHRIMP WITH ITALIAN DRESSING-MIX WELL
COVER AND CHILL FOR 4-48 HOURS
DRAIN WELL
ARRANGE ONTO A SERVING PLATTER
GARNISH WITH FRESH HERBS
SERVE SLIGHTLY CHILLED, AS IS OR WITH ASSORTED DIPPING SAUCES
TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 796 - Calories from Fat 565
Percent Total Calories From: Fat 71%, Protein 20%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 63g, Saturated Fat 9g, Cholesterol 288mg, Sodium 2347mg, Total Carbohydrate 18g, Dietary Fiber 1g, Sugars 0g, Protein 40g, Vitamin A 527 units, Vitamin C 15 units, Calcium 0 units, Iron 5 units
| 1 | pound fresh spinach |
| 3 | quarts boiling water |
| 1 | egg |
| 1 | teaspoon olive oil |
| 2 | cups semolina |
SOAK SPINACH IN COLD WATER, SHAKE TO CLEAN WELL
TRIM STEMS AND ANY OFF-COLOR LEAVES FROM SPINACH
BLANCH IN BOILING WATER FOR 30 SECONDS
DRAIN, IMMERSE IN COLD WATER TO REFRESH, AND DRAIN WELL SQEEZE OUT MOISTURE, WRAP IN A CLEAN TOWEL, AND SQUEEZE DRY MINCE FINE OR PUREE IN A FOOD PROCESSOR
COMBINE FLOUR, SPINACH, AND EGG IN A FOOD PROCESSOR
WITH MACHINE RUNNING, ADD OIL, AND PROCESS UNTIL MIXTURE FORMS A BALL
KNEAD UNTIL PASTA IS GLOVE-LEATHER SOFT
ROLLOUT TO DESIRED THICKNESS
CUT INTO STRIPS OR SHAPES
COOK IN BOILING-SALTED WATER FOR 2-3 MINUTES, JUST UNTIL STARCH TASTE DISAPPEARS
DRAIN WELL
SERVE HOT, GARNISHED AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 354 - Calories from Fat 33
Percent Total Calories From: Fat 9%, Protein 17%, Carbohydrate 73%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 53mg, Sodium 106mg, Total Carbohydrate 65g, Dietary Fiber 1g, Sugars 0g, Protein 15g, Vitamin A 7708 units, Vitamin C 32 units, Calcium 0 units, Iron 7 units
| 6 | pounds fresh spinach, washed and trimmed |
| 3 | tablespoons olive oil |
| 1/4 | cup small dice pork fat |
| 3 | tablespoons pine nuts |
| 3 | tablespoons raisins |
| 1/4 | teaspoon kosher salt, to taste |
| 1/4 | teaspoon pepper, to taste |
BLANCH SPINACH IN BOILING WATER
DRAIN, RINSE IN COLD WATER, AND DRAIN WELL
HEAT OIL IN A LARGE SKILLET, OVER A MODERATE FLAME
ADD THE PORK FAT, HEAT AND STIR TO RENDER THE FAT
REMOVE THE CRACKLINGS WITH A SLOTTED SPOON
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
ADD THE SPINACH, PINE NUTS, AND RAISINS
HEAT AND STIR FOR 2-3 MINUTES, UNTIL HOT
SEASON TO TASTE WITH SALT AND PEPPER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 119 - Calories from Fat 68
Percent Total Calories From: Fat 57%, Protein 17%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 2g, Cholesterol 3mg, Sodium 173mg, Total Carbohydrate 8g, Dietary Fiber 2g, Sugars 0g, Protein 5g, Vitamin A 11443 units, Vitamin C 48 units, Calcium 0 units, Iron 5 units
| 1 | quart fresh strawberry, hulled and halved |
| 6 | egg yolks |
| 1/4 | cup superfine sugar |
| 2 | tablespoons almond-flavored liqueur, or Frangelico |
| 1/2 | cup heavy cream, whipped |
COMBINE EGGS AND SUGAR, BEAT UNTIL THICKENED
SET BOWL OVER (but not in) HOT WATER AND WHISK UNTIL VERY THICK REMOVE FROM HEAT, STIR IN LIQUEUR
PLACE ON ICE OR FREEZE TO CHILL FOR 30-45 MINUTES
FOLD WHIPPED CREAM INTO CHILLED MIXTURE
SPOON INTO DESSERT CUPS AND GARNISH LIBERALLY WITH STRAWBERRY HALVES
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 193 - Calories from Fat 114
Percent Total Calories From: Fat 59%, Protein 8%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 6g, Cholesterol 232mg, Sodium 15mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 630 units, Vitamin C 56 units, Calcium 0 units, Iron 1 units
| medium sausage casings | |
| 4 | pounds lean boneless pork butt |
| 2 | teaspoons kosher salt |
| 1 | tablespoon coarsely ground black pepper |
| 1 | tablespoon fennel seed |
| 1 | teaspoon crushed red chiles |
| 2 | tablespoons very finely minced garlic |
| 1 | teaspoon anise seed |
PREPARE CASINGS FOR STUFFING
MAKE SURE ALL INGREDIENTS AND EQUIP ARE WELL CHILLED
COMBINE THE PORK AND FAT
GRIND THROUGH THE 3/8-INCH PLATE
ADD THE REMAINING INGREDIENTS-MIX WELL
STUFF LOOSELY INTO THE PREPARED CASINGS
PRICK WITH A SKEWER TO REMOVE ANY TRAPPED AIR
TWIST OR TIE OFF INTO 3-4 INCH LINKS
COVER AND CHILL FOR 1-72 HOURS OR FREEZE
PREPARE AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 128 - Calories from Fat 51
Percent Total Calories From: Fat 40%, Protein 57%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 59mg, Sodium 310mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 18g, Vitamin A 70 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 1/2 | package active dry yeast |
| 3/4 | cup warm (105-110 deg) water |
| 2 | tablespoons olive oil |
| 2 | cups flour |
| 1 | teaspoon salt |
DISSOLVE YEAST IN WARM WATER
LET STAND FOR 5 MINUTES, UNTIL BUBBLY
STIR IN OLIVE OIL
IN ANOTHER BOWL COMBINE FLOUR AND SALT
ADD LIQUID MIXTURE AND STIR UNTIL DOUGH HOLDS TOGETHER TURNOUT ONTO A LIGHTLY FLOURED SURFACE
KNEAD FOR 5-10 MINUTES, UNTIL SOFT AND SATINY
PLACE INTO AN OILED BOWL, TURN TO COAT
COVER WITH PLASTIC WRAP, SET IN A WARM PLACE, AND ALLOW TO RISE FOR 60 MINUTES, UNTIL DOUBLED
ROLLOUT TO DESIRED SIZE
USE AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 143 - Calories from Fat 33
Percent Total Calories From: Fat 23%, Protein 9%, Carbohydrate 67%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 294mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 4 | ounces cream cheese |
| 1/4 | pound unsalted butter |
| 6 | ounces gorgonzola |
| 1 | pound assorted savory crackers |
COMBINE CREAM CHEESE, BUTTER, AND GORGONZOLA IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH AND WELL BLENDED, THINNING WITH HALF AND HALF, AND SCRAPING SIDES OFTEN
SPOON INTO A PLASTIC WRAP-LINED MOLD
COVER AND CHILL UNTIL FIRM
INVERT ONTO A SERVING PLATTER
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE, WITH ASSORTED SAVORY CRACKERS TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 359 - Calories from Fat 233
Percent Total Calories From: Fat 65%, Protein 7%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 10g, Cholesterol 42mg, Sodium 303mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 610 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units
| 2 | tablespoons unsalted butter |
| 1 | cup minced onion |
| 1 | pound small dice boneless chicken |
| 1/2 | pound small dice ham |
| 2 | slightly beaten egg yolks |
| 1 | cup shredded parmesan cheese |
| 1 | cup small curd cottage cheese |
| 1/8 | teaspoon freshly grated nutmeg |
| 1/8 | teaspoon salt |
| 1/4 | teaspoon white pepper |
| 1 | pound har gow wrapper |
| 1 | slightly beaten egg white |
HEAT BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS, HEAT AND STIR FOR 5-6 MINUTES
ADD CHICKEN, HEAT AND STIR FOR 3 MINUTES
STIR IN HAM
REMOVE FROM HEAT AND COOL SLIGHTLY
TRANSFER TO A FOOD PROCESSOR
PULSE TO A COARSE GRIND
ADD EGG YOLKS, PARMESAN CHEESE, COTTAGE CHEESE, NUTMEG, SALT, AND PEPPER
PULSE JUST TO BLEND
PLACE A TEASPOON OF FILLING ONTO A HAR GOW WRAPPER
MOISTEN EGDES WITH A SMALL AMOUNT OF EGG WHITE
FOLD IN HALF AND PRESS WITH A FORK TO SEAL
REPEAT WITH REMAINING FILLING AND WRAPPERS
COVER AND PLACE INTO FREEZER UNTIL FIRM
TRANSFER INDIVIDUAL PORTIONS INTO PLASTIC BAGS
SIMMER FROZEN TORTELLINI IN BOILING SALTED WATER FOR 6 MINUTES
DRAIN WELL
SERVE HOT WITH SAUCE AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 238 - Calories from Fat 116
Percent Total Calories From: Fat 49%, Protein 32%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 5g, Cholesterol 104mg, Sodium 644mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 19g, Vitamin A 503 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 2 | pounds boneless turkey breasts |
| 1/2 | cup bread crumbs |
| 1 | teaspoon salt |
| 1/8 | teaspoon pepper |
| 2 | beaten eggs |
| 1/2 | cup parmesan cheese |
| 1 | teaspoon oregano |
| 1/2 | cup olive oil |
| 3 | tablespoons margarine |
| 1 | tablespoon strained fresh lemon juice |
Pound turkey till thin. Pat dry and cut into 2' by 4' pieces. Combine bread crumbs, Parmesan cheese, spices and salt. Set aside. Beat eggs in a shallow dish. Dip turkey into egg, then into the crumb mixture, coating both sides. Heat oil and margarine in skillet. Saute turkey until brown - about 1 - 2 minutes each side. Remove to a warm platter. Sprinkle with lemon juice before serving
Nutrition Facts
Amount Per Serving:
Calories 460 - Calories from Fat 272
Percent Total Calories From: Fat 59%, Protein 35%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 6g, Cholesterol 139mg, Sodium 2833mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 40g, Vitamin A 405 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 8 | cups Veloute sauce |
| 3/4 | cup unsalted butter |
| 12 | cups sliced mushrooms |
| 3 | beaten egg yolks |
| 2 | cups cream |
| 1/4 | cup dry sherry |
| 1/4 | teaspoon kosher salt |
| 1/4 | teaspoon freshly ground white pepper |
| 5 | pounds cooked turkey, cut into julienne strips |
| 2 | pounds hot cooked pasta |
| 2 | tablespoons melted unsalted butter |
| 3 | cups shredded parmesan cheese |
HEAT THE VELOUTE SAUCE TO A SIMMER IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT THE BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD THE MUSHROOMS AND SAUTE QUICKLY, WITHOUT BROWNING
ADD TO THE SAUCE
COMBINE EGG YOLKS AND THE CREAM TO MAKE A LIASON
STIR IN 1/4 CUP OF THE HOT VELOUTE SAUCE-MIX WELL
QUICKLY STIR THE TEMPERED LIASON INTO THE SAUCE
ADD THE TURKEY TO THE SAUCE AND HEAT TO JUST BELOW A SIMMER, DO NOT BOIL
STIR IN SHERRY
SEASON TO TASTE WITH SALT AND PEPPER
LIGHTLY GREASE THE INSIDES OF INDIVIDUAL CASSEROLES OR RAMEKINS WITH MELTED BUTTER
PLACE 1/3 CUP COOKED SPAGHETTI INTO THE BOTTOM OF EACH CASSEROLE
TOP WITH 3/4 CUP OF THE TURKEY AND SAUCE
SPRINKLE THE TOPS WITH PARMESAN CHEESE
PASS UNDER THE BROILER TO TOAST LIGHTLY
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 484 - Calories from Fat 228
Percent Total Calories From: Fat 47%, Protein 31%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 13g, Cholesterol 179mg, Sodium 441mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 0g, Protein 38g, Vitamin A 733 units, Vitamin C 2 units, Calcium 0 units, Iron 4 units
| 3/4 | cup thinly sliced scallions |
| 3 | tablespoons unsalted butter |
| 2 | cups fresh basil leaves |
| 5 | cups unsalted chicken stock |
| 2 | cups coarse meal polenta |
| 1 | cup half and half |
| 3/4 | cup shredded parmesan cheese |
| 1 | teaspoon kosher salt |
| 1/2 | pound mozzarella cheese, or other cheese, finely grated |
| porcini mushroom, sauteed as garnish | |
| sun-dried tomato halves in oil, as garnish | |
| fresh herbs, as garnish |
HEAT BUTTER IN A LARGE SAUCEPOT, OVER A MEDIUM FLAME
ADD THE SCALLIONS, HEAT AND STIR UNTIL SOFTENED
BLANCH THE BASIL IN BOILING WATER FOR 30 SECONDS
DRAIN, RINSE IN COLD WATER, AND DRAIN WELL
SQUEEZE DRY AND CHOP FINE
ADD TO THE ONION MIXTURE-MIX WELL
STIR IN THE STOCK
BRING TO A BOIL AND STIR IN THE POLENTA MEAL
HEAT AND STIR UNTIL THICKENED
STIR IN THE HALF & HALF
REDUCE HEAT TO LOW
HEAT AND STIR FOR 10-15 MINUTES, UNTIL QUITE THICK
REMOVE FROM HEAT
STIR IN THE PARMESAN CHEESE AND SALT-MIX WELL
SPREAD HALF INTO A JELLY ROLL PAN, GREASED WITH OLIVE OIL SPRINKLE WITH HALF OF THE GRATED MOZZARELLA CHEESE
TOP WITH THE OTHER HALF OF THE POLENTA MIXTURE
COVER WITH PLASTIC WRAP, PRESS SMOOTH, AND CHILL FOR 2-96 HOURS
REMOVE COVER AND SPRINKLE REMAINING CHEESE ON TOP
PASS UNDER THE BROILER TO BROWN THE TOPS
CUT INTO SHAPES AND ARRANGE ONTO A SERVING PLATTER
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 166 - Calories from Fat 82
Percent Total Calories From: Fat 49%, Protein 16%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 26mg, Sodium 740mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 473 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units
| 2 | cups room temperature unsalted butter |
| 6 | cups sugar |
| 12 | eggs |
| 2 | cups sour cream |
| 6 | cups flour |
| 1/2 | teaspoon baking powder |
| 1 | teaspoon vanilla |
CREAM BUTTER AND SUGAR TOGETHER
ADD EGGS AND SOUR CREAM-MIX WELL
BEAT IN FLOUR AND BAKING POWDER
STIR IN VANILLA
DIVIDE EVENLY BETWEEN BUTTERED LOAF PANS
COVER WITH FOIL
BAKE @ 275 DEGREES FOR 60 MINUTES, REMOVE FOIL
BAKE @ 275 DEGREES FOR 25-30 MINUTES
COOL ON A WIRE RACK
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 529 - Calories from Fat 201
Percent Total Calories From: Fat 38%, Protein 5%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 12g, Cholesterol 155mg, Sodium 50mg, Total Carbohydrate 75g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 828 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 2 | tablespoons olive oil |
| 1/4 | cup butter |
| 1 | pound veal scallops |
| 3/4 | cup flour |
| 1 | tablespoon strained fresh lemon juice |
| 1 | teaspoon drained capers |
| 2 | tablespoons parsley flakes |
| 1/2 | sliced lemon |
| 1/4 | teaspoon kosher salt |
| 1/4 | teaspoon pepper |
Pound veal slices to a uniform 1/4' thickness with a meat mallet. Heat oil and half the butter in skillet over a medium-high heat. Coat veal in flour and brown both sides in the hot skillet. Transfer to a warm platter and season with salt and pepper. Remove skillet from heat, add lemon juice, capers, parsley and remaining butter. Stir. Briefly warm sauce to medium heat. Pour sauce over veal on warm platter. Garnish with lemon slices and serve
Nutrition Facts
Amount Per Serving:
Calories 531 - Calories from Fat 295
Percent Total Calories From: Fat 56%, Protein 30%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 14g, Cholesterol 189mg, Sodium 386mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 40g, Vitamin A 590 units, Vitamin C 6 units, Calcium 0 units, Iron 3 units
| 1 | pound veal scallops |
| 1/2 | cup bread crumbs |
| 1 | teaspoon kosher salt |
| 1/8 | teaspoon pepper |
| 2 | beaten eggs |
| 1/2 | cup grated parmesan cheese |
| 1 | teaspoon dried oregano |
| 1 | cup dry white wine |
| 3/4 | cup olive oil |
| 1 | pound finely grated mozzarella cheese |
| 1 1/2 | cups tomato sauce |
Pound veal till thin. Pat dry, cut into pieces. Combine bread crumbs, Parmesan, spices, and salt. Set aside. Beat eggs in a shallow dish. Dip veal into eggs, then crumbs, coating on both sides. Heat oil in skillet. Saute veal till golden brown, about 3 minutes per side. Remove to a warm platter. Drain fat, stir in wine, scraping up brown residue till boiling. Pour over veal. OPTIONAL: Cover veal with tomato sauce. Top with mozzarella slices. Broil till cheese melts
Nutrition Facts
Amount Per Serving:
Calories 775 - Calories from Fat 513
Percent Total Calories From: Fat 66%, Protein 24%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 57g, Saturated Fat 19g, Cholesterol 241mg, Sodium 1318mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 46g, Vitamin A 1357 units, Vitamin C 8 units, Calcium 0 units, Iron 3 units
| 24 | veal scallops |
| 1/2 | teaspoon kosher salt |
| 1/2 | teaspoon freshly ground white pepper |
| 1 | cup flour |
| 4 | beaten eggs |
| 4 | cups dry breadcrumbs |
| 1 | cup oil |
| 4 | cups tomato sauce |
| 3 | cups shredded parmesan cheese |
| 24 | slices mozzarella cheese |
PLACE EACH VEAL SCALLOP BETWEEN TWO PIECES OF MOISTENED PLASTIC WRAP
CAREFULLY FLATTEN WITHOUT TEARING
SEASON WITH SALT AND PEPPER
COMBINE EGGS AND MILK-MIX WELL
DREDGE MEAT IN FLOUR, PATTING WITH YOUR HANDS TO REMOVE
ALL THE EXCESS
MOISTEN WITH EGG MIXTURE, ALLOWING EXCESS TO DRIP OFF
COAT EVENLY WITH BREADCRUMBS, SHAKE OFF EXCESS
PLACE ONTO A SHEET OF WAXED PAPER AND CHILL TO SET COATING POUR OIL TO A DEPTH OF 1/4-INCH IN A SKILLET, OVER A MEDIUM FLAME
ADD THE MEAT IN SMALL BATCHES AND PAN-FRY UNTIL GOLDEN ON BOTH SIDES
DRAIN BRIEFLY AND TRANSFER TO A BAKING PAN
MOISTEN EACH WITH 2 TABLESPOONS OF TOMATO SAUCE
TOP EACH WITH A MOZZARELLA SLICE AND 2 TABLESPOONS PARMESAN CHEESE
PASS UNDER THE BROILER BRIEFLY TO MELT THE CHEESE
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 307 - Calories from Fat 158
Percent Total Calories From: Fat 51%, Protein 23%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 4g, Cholesterol 84mg, Sodium 641mg, Total Carbohydrate 20g, Dietary Fiber 0g, Sugars 0g, Protein 18g, Vitamin A 523 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units
| 1 1/4 | pounds veal scallops |
| 1/4 | cup unsalted butter |
| 3 | tablespoons strained fresh lemon juice |
| 1/4 | cup minced parsley |
| 1 | teaspoon kosher salt |
| 1/8 | teaspoon white pepper |
| 1 | cup flour |
Pound veal lightly. Sprinkle with salt and pepper and dredge in flour. Melt butter in skillet and brown veal quickly, turning once. Don't try to cook all the veal at once, it probably won't fit. Remove veal, place on warm platter and pour off excess fat. Add 3 Tbl. water and scrape up brown residue. Add lemon juice, pour sauce over meat and sprinkle with parsley. Garnish with lemon slices
Nutrition Facts
Amount Per Serving:
Calories 568 - Calories from Fat 267
Percent Total Calories From: Fat 47%, Protein 35%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 14g, Cholesterol 228mg, Sodium 730mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 0g, Protein 50g, Vitamin A 728 units, Vitamin C 7 units, Calcium 0 units, Iron 4 units
| 1 3/4 | pounds veal scallops |
| 1/2 | cup bread crumbs |
| 1 | teaspoon salt |
| 1/8 | teaspoon pepper |
| 2 | beaten eggs |
| 1/2 | cup grated parmesan cheese |
| 1 | teaspoon oregano |
| 1 | cup white wine |
| 3/4 | cup olive oil |
| 1 | pound sliced mozzarella cheese |
| 1 1/2 | cups tomato sauce |
Pound veal till thin. Pat dry, cut into pieces. Combine bread crumbs, cheese, spices and salt. Set aside. Beat eggs in a shallow dish. Dip veal into eggs, then crumb mixture, coating on both sides. Heat oil in skillet. Saute veal until golden brown. About 3 minutes per side. Remove to warm platter. Drain fat, stir in wine, scraping up brown residue till boiling.Pour over veal. Serving hint: Cover with tomato sauce. Top with mozzarella cheese slices. Broil till cheese melts
Nutrition Facts
Amount Per Serving:
Calories 913 - Calories from Fat 577
Percent Total Calories From: Fat 63%, Protein 28%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 64g, Saturated Fat 22g, Cholesterol 320mg, Sodium 1371mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 64g, Vitamin A 1357 units, Vitamin C 8 units, Calcium 0 units, Iron 3 units
| 20 | veal scallops, about 2oz each |
| 1/2 | teaspoon kosher salt |
| 1/2 | teaspoon white pepper |
| 2 | cups flour |
| 1/4 | cup olive oil |
| 1 | cup reduced veal-based white stock |
| 1 | cup heavy cream |
| 2 | tablespoons strained fresh lemon juice |
| 1/2 | teaspoon salt |
PLACE EACH PIECE OF VEAL BETWEEN 2 SHEETS OF MOISTENED PLASTIC WRAP
LIGHTLY FLATTEN EACH, WITHOUT TEARING
SEASON WITH SALT AND PEPPER
DREDGE IN FLOUR AND PAT WITH YOUR HANDS TO REMOVE ALL THE EXCESS
HEAT OIL IN A LARGE SKILLET, OVER A MODERATELY-HIGH FLAME
ADD THE VEAL IN SMALL BATCHES AND SAUTE TO LIGHTLY BROWN ON BOTH SIDES
REMOVE FROM PAN, DRAIN
REPEAT WITH REMAINING VEAL
ADD THE STOCK AND CREAM
HEAT TO REDUCE BY HALF
ADD THE VEAL AND BRING JUST TO A SIMMER
TURN THE MEAT TO COAT WITH THE SAUCE
SEASON TO TASTE WITH LEMON JUICE AND SALT
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 361 - Calories from Fat 194
Percent Total Calories From: Fat 54%, Protein 24%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 9g, Cholesterol 111mg, Sodium 305mg, Total Carbohydrate 20g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 351 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 20 | veal scallops, about 2oz each |
| 1/2 | teaspoon kosher salt |
| 1/2 | teaspoon white pepper |
| 2 | cups flour |
| 1/4 | cup olive oil |
| 1/4 | cup strained fresh lemon juice |
| 1 | cup reduced veal-based white stock |
| 1/4 | cup medium dice, chilled butter |
| 2 | tablespoons minced parsley |
| 2 | thinly sliced lemons |
PLACE EACH PIECE OF VEAL BETWEEN 2 SHEETS OF MOISTENED PLASTIC WRAP
LIGHTLY FLATTEN EACH, WITHOUT TEARING
SEASON WITH SALT AND PEPPER
DREDGE IN FLOUR AND PAT WITH YOUR HANDS TO REMOVE ALL THE EXCESS
HEAT OIL IN A LARGE SKILLET, OVER A MODERATELY-HIGH FLAME
ADD THE VEAL IN SMALL BATCHES AND SAUTE TO LIGHTLY BROWN ON BOTH SIDES
REMOVE FROM PAN, DRAIN
REPEAT WITH REMAINING VEAL
DEGLAZE THE PAN WITH LEMON JUICE
ADD THE STOCK AND REDUCE BY HALF
ADD THE BUTTER AND SWIRL PAN UNTIL BLENDED WITH SAUCE
ADD THE VEAL AND BRING JUST TO A SIMMER
TURN THE MEAT TO COAT WITH THE SAUCE
GARNISH WITH MINCED PARSLEY AND A LEMON SLICE
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 326 - Calories from Fat 157
Percent Total Calories From: Fat 48%, Protein 26%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 6g, Cholesterol 90mg, Sodium 226mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 237 units, Vitamin C 9 units, Calcium 0 units, Iron 2 units
| 2 | pounds veal scallops, about 2oz each |
| 1/2 | teaspoon kosher salt |
| 1/2 | teaspoon white pepper |
| 2 | cups flour |
| 1/4 | cup olive oil |
| 1/4 | cup marsala |
| 1 | cup reduced veal-based white stock |
| 1/4 | cup medium diced, chilled unsalted butter |
| 2 | teaspoons minced parsley |
PLACE EACH PIECE OF VEAL BETWEEN 2 SHEETS OF MOISTENED PLASTIC WRAP
LIGHTLY FLATTEN EACH, WITHOUT TEARING
SEASON WITH SALT AND PEPPER
DREDGE IN FLOUR PATTING WITH YOUR HANDS TO REMOVE EXCESS
HEAT OIL IN A LARGE SKILLET, OVER A MODERATELY-HIGH FLAME
ADD THE VEAL IN SMALL BATCHES AND SAUTE TO LIGHTLY BROWN ON BOTH SIDES
REMOVE FROM PAN, DRAIN
REPEAT WITH REMAINING VEAL
DEGLAZE THE PAN WITH MARSALA WINE
ADD THE STOCK AND REDUCE BY HALF
ADD THE BUTTER AND SWIRL PAN UNTIL BLENDED WITH SAUCE
ADD THE VEAL AND BRING JUST TO A SIMMER
TURN THE MEAT TO COAT WITH THE SAUCE
ARRANGE ONTO HEATED SERVING PLATES
GARNISH WITH MINCED PARSLEY
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 412 - Calories from Fat 196
Percent Total Calories From: Fat 47%, Protein 31%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 8g, Cholesterol 139mg, Sodium 213mg, Total Carbohydrate 20g, Dietary Fiber 0g, Sugars 0g, Protein 32g, Vitamin A 193 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units
| 20 | veal scallops, about 2oz each |
| 1/2 | teaspoon kosher salt |
| 1/2 | teaspoon white pepper |
| 2 | cups flour |
| 1/4 | cup olive oil |
| 1/2 | pound sliced mushrooms |
| 1/2 | cup unsalted butter |
| 1 | cup reduced veal-based white stock |
| 1/2 | cup heavy cream |
| 2 | tablespoons strained fresh lemon juice |
| 1/2 | teaspoon salt |
PLACE EACH PIECE OF VEAL BETWEEN 2 SHEETS OF MOISTENED PLASTIC WRAP
LIGHTLY FLATTEN EACH, WITHOUT TEARING
SEASON WITH SALT AND PEPPER
DREDGE IN FLOUR PATTING WITH YOUR HANDS TO REMOVE EXCESS
HEAT OIL IN A LARGE SKILLET, OVER A MODERATELY-HIGH FLAME
ADD THE VEAL IN SMALL BATCHES AND SAUTE TO LIGHTLY BROWN ON BOTH SIDES
REMOVE FROM PAN, DRAIN
REPEAT WITH REMAINING VEAL
ADD THE BUTTER AND MUSHROOMS
SAUTE FOR 4-5 MINUTES
ADD THE STOCK AND AND CREAM, REDUCE BY HALF
ADD THE VEAL AND BRING JUST TO A SIMMER
TURN THE MEAT TO COAT WITH THE SAUCE
SEASON TO TASTE WITH LEMON JUICE AND SALT
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 409 - Calories from Fat 238
Percent Total Calories From: Fat 58%, Protein 21%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 12g, Cholesterol 119mg, Sodium 302mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 22g, Vitamin A 523 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 20 | veal scallops, about 2oz each |
| 1/2 | teaspoon kosher salt |
| 1/2 | teaspoon white pepper |
| 2 | cups flour |
| 1/4 | cup oil |
| 1/4 | cup dry sherry |
| 1 | cup reduced veal-based white stock |
| 1/4 | cup medium dice, chilled unsalted butter |
| 2 | tablespoons minced parsley |
PLACE EACH PIECE OF VEAL BETWEEN 2 SHEETS OF MOISTENED PLASTIC WRAP
LIGHTLY FLATTEN EACH, WITHOUT TEARING
SEASON WITH SALT AND PEPPER
DREDGE IN FLOUR PATTING WITH YOUR HANDS TO REMOVE THE EXCESS
HEAT OIL IN A LARGE SKILLET, OVER A MODERATELY-HIGH FLAME
ADD THE VEAL IN SMALL BATCHES AND SAUTE TO LIGHTLY BROWN ON BOTH SIDES
REMOVE FROM PAN, DRAIN
REPEAT WITH REMAINING VEAL
DEGLAZE THE PAN WITH SHERRY ADD THE STOCK AND REDUCE BY HALF
ADD THE BUTTER AND SWIRL PAN UNTIL BLENDED WITH SAUCE
ADD THE VEAL AND BRING JUST TO A SIMMER
TURN THE MEAT TO COAT WITH THE SAUCE
ARRANGE ONTO HEATED SERVING PLATES
GARNISH WITH MINCED PARSLEY
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 320 - Calories from Fat 157
Percent Total Calories From: Fat 49%, Protein 26%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 6g, Cholesterol 90mg, Sodium 180mg, Total Carbohydrate 20g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 232 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 4 | cups flour |
| 1 | cup warm (105-110 deg) water |
| 3 | tablespoons active dry yeast |
| 1/2 | cup sun-dried tomatoes, soaked and cut into julienne strips |
| 1/2 | cup olive oil |
| 2 | gallons dried basil |
| 1 | cup dried oregano |
| 1 | teaspoon dried tarragon |
| 2 | teaspoons kosher salt |
| 1 | cup grated asiago |
| 1/4 | cup cornmeal |
| 2 | cups tomato concasse |
| 2 | cups thinly sliced onions |
| 2 | tablespoons olive oil |
| 1 | cup grated parmesan or Pecorino Romano cheese |
PLACE FLOUR INTO A LARGE BOWL
MAKE A WELL IN THE CENTER AND POUR WATER INTO THE WELL SPRINKLE YEAST OVER THE WATER AND LET STAND FOR 10 MINUTES MIX WELL, ADDING ADDITIONAL WATER AS NEEDED TO MAKE A DRY DOUGH
KNEAD GENTLY A FEW TIMES
COVER AND LET RISE FOR 30-45 MINUTES
PUNCH DOWN, COVER, AND LET RISE AGAIN
TURNOUT ONTO A LIGHTLY FLOURED BOARD AND ROLLOUT TO A THICKNESS OF 1/4-INCH
EVENLY DISTRIBUTE DRIED TOMATOES, OLIVE OIL, BASIL, OREGANO, TARRAGON, SALT, AND ASIAGO CHEESE OVER THE DOUGH
FOLD IN HALF AND KNEAD GENTLY TO MIX IN ADDITIONS
DIVIDE INTO FOUR EQUAL PORTIONS
SHAPE INTO 9-INCH ROUNDS
PLACE ONTO TWO CORNMEAL-DUSTED BAKING SHEETS
HEAT OLIVE OIL IN A LARGE SKILLET, OVER A MEDIUM FLAME
ADD THE ONIONS AND SAUTE FOR 6-8 MINUTES, UNTIL SOFTENED AND JUST BEGINNING TO COLOR
REMOVE FROM HEAT AND STIR IN TOMATOES
SPREAD TOMATO/ONION MIXTURE ONTO PREPARED CRUSTS
SPRINKLE ASIAGO, PARMESAN, OR ROMANO EVENLY OVER THE TOP BAKE @ 400 DEGREES FOR 15-20 MINUTES, UNTIL GOLDEN
REMOVE FROM OVEN AND ALLOW TO COOL FOR 15-30 MINUTES BEFORE CUTTING
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 771 - Calories from Fat 173
Percent Total Calories From: Fat 22%, Protein 15%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 4g, Cholesterol 11mg, Sodium 530mg, Total Carbohydrate 121g, Dietary Fiber 27g, Sugars 0g, Protein 29g, Vitamin A 14045 units, Vitamin C 96 units, Calcium 0 units, Iron 63 units
| 4 | yolks eggs |
| 2 | tablespoons confectioners' sugar |
| 2 | tablespoons marsala |
Beat egg yolks and powdered sugar till thick. Put in a heavy bowl over hot water. Beat constantly, adding a little marsala at a time, until the mixture starts to hold shape. Place immediately into heated cups for serving warm or cold
Nutrition Facts
Amount Per Serving:
Calories 132 - Calories from Fat 60
Percent Total Calories From: Fat 46%, Protein 25%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 283mg, Sodium 85mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 423 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 1 | pound zucchini, thinly sliced |
| 1/2 | cup sliced black olives |
| 1/2 | cup minced scallions |
| 1/4 | teaspoon dried oregano |
| 8 | eggs |
| 3/4 | tablespoon cream |
| 1/4 | teaspoon kosher salt, to taste |
| 1/4 | teaspoon white pepper, to taste |
| 2 | tablespoons grated parmesan or Romano cheese |
| 1/4 | cup olive oil |
| 2 | tablespoons very finely minced garlic |
BLANCH ZUCCHINI IN BOILING SALTED WATER FOR 5 MINUTES
DRAIN, REFRESH IN ICE WATER, AND DRAIN WELL
COMBINE ZUCCHINI, OLIVES, SCALLIONS, AND OREGANO-MIX WELL, SET ASIDE
COMBINE EGGS, CREAM OR WATER, SALT, AND PEPPER-MIX WELL
HEAT 3 TABLESPOONS OLIVE OIL IN A NONSTICK SKILLET, OVER A MEDIUM FLAME
ADD GARLIC, HEAT AND STIR UNTIL GOLDEN, WITHOUT SCORCHING ADD ZUCCHINI MIXTURE, HEAT AND STIR FOR 2 MINUTES
ADD EGG MIXTURE AND HEAT, WITHOUT STIRRING, UNTIL 1/4-INCH OF EDGES ARE SET CAREFULLY
LOOSEN EDGES WITH A SPATULA AND TILT PAN TO ALLOW UNCOOKED PORTION TO RUN TO THE BOTTOM OF THE PAN
CONTINUE TO COOK, WITHOUT STIRRING, UNTIL TOP IS SET (the very center may remain slightly loose)
INVERT A SERVING PLATE OVER THE SKILLET AND TURN THE SKILLET OVER TO TURN THE FRITTATA ONTO THE PLATE
HEAT REMAINING 1 TABLESPOON OLIVE OIL IN THE PAN, OVER A MEDIUM FLAME
SLIDE THE FRITTATA BACK INTO THE SKILLET
HEAT FOR ABOUT 2 MINUTES TO LIGHTLY BROWN THE BOTTOM
PLACE A HEATED SERVING PLATE ON TOP OF THE FRITTATA AND INVERT SKILLET TO TRANSFER FRITTATA TO PLATE
SPRINKLE WITH GRATED CHEESE
CUT INTO WEDGES
ARRANGE ONTO A SERVING PLATTER
GARNISH WITH FRESH HERBS
SERVE HOT OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 347 - Calories from Fat 244
Percent Total Calories From: Fat 70%, Protein 18%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 6g, Cholesterol 430mg, Sodium 474mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 16g, Vitamin A 1192 units, Vitamin C 16 units, Calcium 0 units, Iron 3 units
| 1/2 | cup grated parmesan cheese |
| 6 | thinly sliced medium zucchini |
| 2/3 | cup minced onion |
| 2 | tablespoons minced |
| 1 | large clove garlic |
| 1/4 | teaspoon kosher salt |
| 1/4 | teaspoon white pepper |
| 1/2 | teaspoon finely minced fresh oregano |
| 1/4 | teaspoon rosemary |
| 4 | cups peeled tomatoes |
| 1/4 | cup olive oil |
Heat oil in large skillet. Add zucchini, onion, parsley, garlic, salt, pepper, oregano and rosemary. Saute mixture over medium heat, stirring often, until zucchini is crisp and tender (15 minutes). Toss in chopped tomatoes and continue to saute until tomatoes are thoroughly heated (5 minutes). Turn mixture into a serving dish; sprinkle with Parmesan cheese
Nutrition Facts
Amount Per Serving:
Calories 138 - Calories from Fat 81
Percent Total Calories From: Fat 59%, Protein 13%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 2g, Cholesterol 4mg, Sodium 194mg, Total Carbohydrate 10g, Dietary Fiber 2g, Sugars 0g, Protein 5g, Vitamin A 1504 units, Vitamin C 35 units, Calcium 0 units, Iron 1 units
| 5 | medium zucchini |
| 1/4 | cup flour |
| 1 | teaspoon salt |
| 1 | teaspoon oregano |
| 1/4 | teaspoon ground pepper |
| 1/4 | cup olive oil |
| 2 | whole sliced tomatoes |
| 1 | cup sour cream |
| 1/2 | cup shredded parmesan cheese |
Wash and scrub zucchini well and cut into thin round pieces. Combine flour with half the salt, pepper and oregano in a bowl. Coat zucchini slices in mixture. Heat oil in a skillet and saute zucchini until brown. Place zucchini in a greased baking dish and top with tomato. Combine sour cream and the rest of the salt, oregano and pepper and spread over tomato slices. Bake 30 minutes at 350F
Nutrition Facts
Amount Per Serving:
Calories 249 - Calories from Fat 177
Percent Total Calories From: Fat 71%, Protein 10%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 6g, Cholesterol 21mg, Sodium 539mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 924 units, Vitamin C 22 units, Calcium 0 units, Iron 1 units
| 1/3 | cup olive oil |
| 1 | tablespoon minced garlic |
| 1 | teaspoon finely minced rosemary |
| 16 | ounces minced canned plum tomatoes |
| 10 | cups white stock |
| 3/4 | cup uncooked long grain rice |
| 20 | ounces garbanzo beans, drained |
| 1/4 | teaspoon kosher salt, to taste |
| 1/4 | teaspoon pepper, to taste |
| 1/4 | cup finely minced parsley |
HEAT OLIVE OIL IN A LARGE SKILLET, OVER A MODERATE FLAME
ADD THE TOMATOES AND THEIR JUICE
BRING TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL NEARLY DRY COMBINE TOMATO MIXTURE, WHITE STOCK, AND RICE IN A STOCKPOT, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15 MINUTES
ADD THE GARBANZO BEANS AND SIMMER UNTIL RICE IS TENDER SEASON TO TASTE WITH SALT AND PEPPER
GARNISH WITH MINCED PARSLEY
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 147 - Calories from Fat 54
Percent Total Calories From: Fat 37%, Protein 14%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 0mg, Sodium 215mg, Total Carbohydrate 18g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 256 units, Vitamin C 6 units, Calcium 0 units, Iron 2 units
| 15 | pounds scrubbed small mussels |
| 2 | cups water |
| 3/4 | cup olive oil |
| 2/3 | cup minced onion |
| 3 | tablespoons minced garlic |
| 1/3 | cup minced parsley |
| 1 | cup white wine |
| 1 | pound canned plum tomatoes, minced in juice |
COMBINE MUSSELS AND WATER IN A SAUCEPOT, OVER A MODERATE FLAME
SIMMER UNTIL MUSSELS OPEN
REMOVE FROM HEAT AND STRAIN, RESERVING LIQUID
DISCARDING ANY MUSSELS THAT DO NOT OPEN
HEAT OLIVE OIL IN A SAUCEPOT, OVER A MEDIUM FLAME
ADD ONIONS, HEAT AND STIR FOR 5-6 MINUTES
ADD GARLIC, HEAT AND STIR FOR 1-2 MINUTES
ADD PARSLEY AND WHITE WINE, BRING TO A BOIL, AND SIMMER FOR 1-2 MINUTES
ADD TOMATOES AND RESERVED LIQUID
BRING TO A BOIL AND SIMMER FOR 5 MINUTES
SEASON TO TASTE WITH SALT AND PEPPER
ARRANGE MUSSELS INTO INDIVIDUAL SERVING BOWLS
LADLE BROTH OVER MUSSELS
SERVE HOT, WITH A HARD-CRUSTED BREAD TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 469 - Calories from Fat 178
Percent Total Calories From: Fat 38%, Protein 44%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 3g, Cholesterol 119mg, Sodium 1268mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 51g, Vitamin A 950 units, Vitamin C 40 units, Calcium 0 units, Iron 18 units