Strombolis
Posted by kdipaolo at recipegoldmine.com May 4, 2001
1 pound ground beef
1 tablespoon chopped onion
1/2 cup ketchup
3 tablespoons grated Parmesan cheese
1/3 teaspoon garlic powder
1/4 teaspoon fennel seed, crushed
1/4 teaspoon dried oregano
6 to 8 hamburger buns
Garlic spread (see following recipe)
6 to 8 slices Mozzarella cheese
Garlic Spread
Brown meat and drain. Add onion, ketchup, Parmesan cheese, garlic powder, fennel, and oregano. Simmer for 20 minutes.
Split hamburger buns. Spread 1 teaspoon Garlic Spread on each bun top. Divide meat mixture evenly on bun bottoms. Top meat mixture with a cheese slice and add top bun. Wrap each sandwich in a square of foil. Bake in a 350 degree F oven for 15 minutes, or until heated thoroughly through.
Garlic Spread
2 tablespoons butter, softened
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Combine butter, garlic powder and paprika. Mix well.
Stromboli
Posted by Angel On Earth at recipegoldmine.com 8/15/2001 10:17 pm
2 egg yolks (save whites)
1 tablespoon grated parmesan cheese
1 tablespoon parsley flakes
1/2 teaspoon garlic powder
1 tablespoon oregano
1/4 teaspoon pepper
2 tablespoons oil
Onions, pepperoni, mushrooms
2 cups mozzarella cheese
1 loaf frozen bread dough (thawed)
Preheat oven to 350 degrees F.
Divide bread dough into two halves. Roll each half out to form a rectangle. Mix first 7 ingredients together and spread evenly on dough. Then layer on onions, pepperoni, mushrooms, or any other ingredients you like. Top with mozzarella cheese. Fold dough over and pinch together. Then brush with egg whites. Bake for 30-40 minutes.
Sicilian Stuffed Artichokes
Posted by Chyrel at recipegoldmine.com 8/29/2001 12:59 pm
4 large artichokes, cleaned
1 lemon, cut in half
4 cups water
3 tablespoons butter
3 tablespoons olive oil
2 large cloves garlic, minced
2 cups seasoned dry bread crumbs
1 teaspoon dried Italian seasoning
1/4 cup grated Romano cheese
1 teaspoon salt
1 tablespoon olive oil
1 lemon cut into thin slices
Place cleaned artichokes in bowl with lemon halves and water. While artichokes are soaking, make stuffing by heating butter and oil in 8-inch skillet. Add minced garlic and saute 30 seconds. Add bread crumbs and dried Italian seasoning. Stir for 1 minute while bread crumbs brown slightly. Remove from heat and stir in the grated cheese. Spread the leaves of artichokes open by banging the chokes upside down on work surface and fill each with about 1/2 cup crumb mixture. Place each artichoke in a deep pot with water 1/4 way up side of pot. Add 1 teaspoon salt to water and drizzle the 1 tablespoon oil over artichokes and place lemon slices on top. Cover: bring to a boil, reduce heat to a simmer and cook on low for 45 minutes or until tender. Remove from heat and serve room temperature.
Sicilian Salad Dressing
Posted by artsycook at recipegoldmine.com
1/2 cup extra virgin olive oil
1/3 to 1/2 cup red wine vinegar, to taste
1/3 cup water
1/2 teaspoon salt or to taste
1/2 teaspoon pepper or to taste
1 rounded teaspoon oregano
1 teaspoon garlic powder
Combine all ingredients in a 12 ounce jar or cruet and shake well every time you serve.
Makes 6 servings.
Stracciatelli
1 egg
2 tablespoons freshly grated Parmesan cheese
2 tablespoons soft bread crumbs
2 cups chicken stock or broth
Salt and white pepper to taste
Basil, parsley, or chives, for garnish
Parmesan cheese
Bring the stock to simmer in a saucepan. Then, in a separate bowl, beat the egg with a fork and continue beating as you add the cheese and bread crumbs. When they are well beaten, add 1/2 cup of the hot stock.
Bring the remaining stock to nearly a boil, scrape in the egg mixture, and whisk it with a fork for 3 or 4 minutes. When you stop beating and let the soup come just barely to a boil. It will break into "rags," hence the name.
Serve immediately, with an extra sprinkling of Parmesan, topped by garnish of your choice.
Makes 2 servings.
Veal Scallopini
2 pounds veal, sliced thin
Flour to dredge the veal
2 eggs, beaten
Olive oil
1/2 cup (1 stick) butter
Juice of 1 lemon
1 pound fresh mushrooms, sliced
3/4 cup wine
Lemon slices (thin)
Fresh chopped parsley to garnish
Salt and pepper to taste
1/3 cup lemon juice
Pound veal slices to about 1/8-inch thick.
Heat oil and 2 to 3 tablespoons butter.
Dredge veal in flour. salt and pepper mixture and then add egg. In hot oil, saute both sides of the veal until lightly browned. Remove and keep warm while sauteing remaining veal.
In same pan on low heat add wine and scrape bottom of pan. Add remaining butter, lemon juice and mushrooms; heat.
Place veal on serving dish and top with mushroom sauce. Garnish with lemon slices and parsley.
Serve with leafy green salad and crusty bread.
Serves 6 to 8.
Tiramisu
3 eggs, separated
1/2 cup plus 1/8 teaspoon granulated sugar
1 tablespoon plus 1 cup espresso
2 tablespoons cognac
1 cup mascarpone cheese
2 tablespoons Dutch process cocoa
About 24 ladyfingers
In a bowl, combine egg yolks, the 1/2 cup sugar, 1 tablespoon espresso and the cognac. Beat the mixture until foamy, 2 to 3 minutes. Add the mascarpone cheese and beat for 3 to 5 minutes, or until smooth.
In a large bowl, combine the egg whites and the 1/8 teaspoon sugar. Beat until the egg whites are stiff. Gently fold the cheese mixture into the whites and set aside.
Pour the 1 cup espresso into a shallow bowl. Dip both sides of each ladyfinger quickly in the espresso.
Arrange a layer of 6 or 7 ladyfingers in the bottom of a serving bowl. Spread about 1/3 of the mascarpone mixture over the ladyfingers. Continue layering, finishing with a mascarpone layer. Sift the cocoa over the top and refrigerate overnight.
Yields 8 servings.
Pizza Rustica (Italian Easter Pie)
Filling
2 cups cooked, smoked ham, cubed
2 cups cooked Italian sausage, sliced
1 cup Mozzarella cheese, cubed or shredded
1/2 cup chopped parsley
4 hard boiled eggs, peeled and chopped
1 cup Ricotta cheese
3 eggs, uncooked
Salt and freshly-ground pepper, to taste
Mix all chopped ingredients in large bowl. Place uncooked eggs and Ricotta cheese in blender container and mix on medium speed for about 1 minute. Add to the chopped ingredients and combine well.
Crust
4 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated yeast
1/4 cup olive oil
1 1/2 cups hot tap water
Place flour and salt in large bowl. Combine hot water, oil and yeast in measuring cup with a fork. Add to flour and mix well. If dough is dry, add water as necessary. If dough is too sticky, add flour, one tablespoon at a time. Knead until dough forms ball. Leave in the bowl in warm place to rise until double in volume. Punch down before rolling.
Divide dough in half and roll to fit a large pie pan or 15-inch pizza pan. Place one circle on bottom of pan. Top with the filling, pressing out all air pockets. The pie will look too full. Top with remaining dough. Trim around pan with knife leaving about 1 inch extra all around. Press edges to seal and tuck sealed edge in all around pan. Prick top with fork several times to make air holes. Bake in a preheated oven at 400 degrees F for 20 minutes, then reduce oven temperature to 350 degrees F and bake an additional 30 minutes.
Serves 6 to 8.