World Recipes

Piccata (Veal, Turkey or Chicken)

Posted by artsycook at recipegoldmine.com

4 cutlets of the meats above
1 large egg
1 tablespoon milk
2 cups breadcrumbs (regular or seasoned)
Margarine or butter
2 medium lemons
1 envelope chicken bouillon or
    1 tablespoon chicken stock mix.
1/2 teaspoon salt
Dash of pepper

Pound out meat between wax paper to 1/4-inch thickness. In a small bowl, combine egg and milk. Place bread crumbs in another small bowl. Dip meat in egg mixture and coat with breadcrumbs.

Melt 2 tablespoons margarine in a skillet, over medium/high heat. Lightly brown cutlets on both sides, adding more butter or margarine as you go, and remove to a plate.

Reduce heat to low and add juice of 1/2 lemon, 1/2 cup water, bouillon or stock mix, salt, and pepper to the drippings. Return cutlets and top with thinly sliced lemons. Cover and simmer for 10 to 15 minutes.

Serve with lemon slices, pouring any leftover liquid on top.

Italian Meatloaf with Fresh Basil and Provolone

Posted by bettyboop50 at recipegoldmine.com 6/7/01 5:32:18 am

Yummy and delish!

1 cup boiling water
1/2 cup sun-dried tomatoes
1/2 cup ketchup
1 cup bread crumbs, seasoned
3/4 cup finely chopped onion
3/4 cup chopped fresh basil
1/2 cup Provolone cheese, shredded, 2 ounces
2 large egg whites
2 garlic cloves, minced
1 pound ground round
Cooking spray
1/3 cup ketchup

Preheat oven to 350 degrees F.

Combine boiling water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain tomatoes; finely chop.

Combine 1/2 cup ketchup, breadcrumbs, and the next 6 ingredients (breadcrumbs through beef) in a large bowl. Add tomatoes mixing well until totally blended.

Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread 1/3 cup ketchup over meat loaf. Bake for 1 hour or until a thermometer registers 160 degrees. Let stand 10 minutes before slicing. Cut into 12 slices.

Yield: 6 servings (serving size: 2 slices).

Italian Meatballs

Posted by jerseyjan at recipegoldmine.com May 20, 2001

2 pounds 85% chop meat
1 cup diced onions
1 cup diced red and green peppers
3 cloves fresh garlic
2 eggs
1/4 cup fresh flat leaf parsley, chopped
1/2 cup parmesan grated cheese
1 cup or so Italian bread crumbs
Salt
Pepper

Mix well, adjusting bread crumbs and adding water if necessary.

Roll into meatballs ~ small ones for a marinara sauce and ping pong ball size for sandwiches.

Cover and refrigerate for 2 hours.

Fry in some oil to partially cook and brown. Place in tomato sauce to cook and absorb flavor for another 45 minutes. Great for sandwiches (top with provolone cheese).

Pecan Encrusted Italian Pork Roulade

Posted by bettyboop50 at recipegoldmine.com May 14, 2001

7 ounces pork tenderloin
1 ounce spinach
Pinch nutmeg
2 ounces prosciutto ham
2 ounces ricotta cheese
2 ounces pecan pieces crushed

Preheat oven to 350 degrees F.

Pound the pork tenderloin to a nice thickness. Layer with prosciutto, spinach, nutmeg, and ricotta cheese. Roll and secure if necessary. Sear on all sides and brown. Roll in crushed pecan pieces. Bake for 12-15 minutes.

Garlic Rosemary Focaccia

Posted by bettyboop50 at recipegoldmine.com May 9, 2001

3 whole heads garlic, not cloves
1/2 cup extra virgin olive oil
2 scant tablespoons or 2 (1/4 ounce)
    packages active dry yeast
2 teaspoons granulated sugar
2 cups warm water, 105 to 115 degrees F
4 1/2 to 5 1/2 cups unbleached flour
1 cup whole wheat flour
2 teaspoons salt
Cornmeal, for pans
2 tablespoons crushed fresh rosemary
    leaves or 2 teaspoons dried
Coarse salt, optional

Preheat oven to 400 degrees F.

Separate garlic head into cloves and peel. Add olive oil in a small heavy saucepan, add garlic, cover and cook over very low heat for 20 minutes, or until softened but not browned.

Remove from heat and strain. Set oil aside to use later. When cool, cut cloves into lengthwise slivers and set aside.

In a large bowl, dissolve yeast and sugar in warm water. Add 1 cup of unbleached flour and stir thoroughly. Let sit for 15 minutes or until mixture is filled with tiny bubbles.

Add 2 tablespoons of reserved garlic oil and 1 more cup of unbleached flour and all of the whole wheat flour and salt to the yeast mixture.

Beat vigorously with a dough hook or a heavy sturdy spoon for 2 minutes. Gradually add more of the remaining flour, 1/4 cup at a time, until dough forms a mass and begins to pull away from sides of bowl.

Turn out onto a floured surface and knead, adding more flour a little at a time as necessary for 8 to 10 minutes, or until you have a smooth elastic dough and blisters begin to develop on surface.

Place dough into an oiled bowl. Turn to coat the entire ball of the dough with oil. Cover with a tightly woven kitchen towel and let rise for about 1 hour or until doubled in size.

Sprinkle a well greased 13 x 18-inch baking sheet with cornmeal. Turn dough onto an oiled work surface. With the heel of your hand, flatten dough into an 11 x 16-inch rectangle. Lift dough onto baking sheet. Using hands, press dough into corners and edges of baking sheet.

Flattening dough with hands rather than a rolling pin will give the irregular texture associated with focaccia. Cover dough with towel and let rise 20 minutes.

Sprinkle top of dough with rosemary and the slivered garlic. Using fingertips, make indentations in dough about 1/2 inch deep and 1 inch apart, to give a dimpled effect. As you do this, press garlic slivers into dough to keep them from falling off or over cooking. Cover dough with towel and let rise an additional 20 minutes.

Place a shallow pan on lower shelf of oven and heat up.

Drizzle remaining garlic oil over top of focaccia. Use a brush to pat the oil over the entire surface, allowing any excess to pool in the indentations. Sprinkle with 1 to 2 teaspoons of coarse salt.

Put 1 cup of ice cubes in the heated shallow pan in the oven. Immediately put the focaccia in the oven and bake for 30 to 35 minutes or until pale gold. Remove from pan and cool on a wire rack. It is best eaten slightly warm or at room temperature.

NOTE: you can substitute parmesan cheese for the salt, or use both.

Limoncello (Lemon Liqueur

Source: Rosamaria Restiani - The Arizona Republic, February 12, 2003

Keep a bottle in the freezer for friends and dinner guests. Limoncello in small bottles or Mason jars also makes a good Easter or Passover gift.

15 fresh, thick-skinned lemons (large are preferred)
    plus a few lemon leaves
1 (4-quart) Mason jar or similar size jug
1/2 gallon 100-proof vodka
5 cups bottled spring water
3 to 5 cups granulated sugar

Scrub the lemons and leaves in warm, soapy water. Pat them dry and use a vegetable peeler or zesting tool to remove the yellow zest from each lemon, being careful to separate the white pith from the zest. (Pith will make the limoncello taste bitter.)

Place all the zest in the Mason jar, along with a few lemon leaves.

Add the vodka and seal the jar. Allow the jar to rest for 20 days in a cool, dark place, shaking it every 2 days to move the ingredients.

After 20 days, open the jar.

In a pan over medium heat, combine the spring water with 3 to 5 cups of sugar. The amount depends on your personal taste. If you like sweet liqueurs, use 5 cups. If you like them less sweet, 3 or 4 will be adequate. Stir until the sugar dissolves. Allow the mixture to cool, then pour it into the vodka jar. Allow the jar to rest for another 20 days in a cool, dark place, shaking it every 2 days to mix the ingredients. It is normal for the limoncello to take on a somewhat cloudy appearance.

After 20 days, slowly pour the mixture into a very large bowl, using a cheesecloth to strain the lemon zest and leaves. Discard the zest and leaves, and transfer the limoncello back into the jar or into several smaller bottles. Seal all the containers tightly.

While the limoncello does not need to be stored in the refrigerator, it is best to chill it before drinking. Since the mixture is about 50-proof, placing it in the freezer will not cause it to solidify.

Chocolate-Hazelnut Panforte (Italian Fruitcake)

Source: Bon Appetit Christmas

1/4 cup unsalted butter, melted, divided*
1 1/2 cups whole hazelnuts
1 cup whole unblanched almonds
1 1/2 cups lightly packed chopped dried Calimyrna figs
1 1/2 cups lightly packed chopped dried apricots
1 cup diced candied citron
2 tablespoons grated orange peel (orange part only)
1 tablespoon grated lemon peel (yellow part only)
3/4 cup unbleached all-purpose flour
3/4 cup unsweetened cocoa powder (preferably
    Dutch-process), plus more for sprinkling tops
1 1/2 teaspoon ground cinnamon
1 scant teaspoon ground nutmeg
1 scant teaspoon ground coriander
1/4 teaspoon pepper
1/4 teaspoon ground cloves
1 cup plus 2 tablespoons granulated sugar
1 cup plus 2 tablespoons honey
6 ounces bittersweet (not unsweetened) or
    semisweet chocolate, melted

Position rack in center of oven and preheat to 400 degrees F. Brush two 8-inch round cake pans with melted butter. Line bottoms with parchment paper. Brush parchment generously with butter. Reserve remaining butter.

Place hazelnuts on small cookie sheet; place almonds on another small cookie sheet. Toast in oven until nuts are brown and fragrant, stirring occasionally, about 10 minutes for almonds and 14 minutes for hazelnuts. Cool.

Reduce oven temperature to 300 degrees F.

Gather hazelnuts in dish towel. Rub in rough towel to remove husks. Transfer hazelnuts and almonds to large bowl. Add figs, apricots, citron, orange peel and lemon peel.

Combine flour, 3/4 cup cocoa powder, cinnamon, nutmeg, coriander, pepper and cloves in small bowl. Add to nuts and mix well.

Combine sugar, honey and remaining melted butter in a heavy medium saucepan. Stir over medium heat until mixture is smooth and sugar is mostly dissolved, about 5 minutes. Bring to boil. Continue cooking until candy thermometer registers 248 degrees F (firm-ball stage). Immediately pour over nut mixture. Stir to combine.

Divide batter between prepared pans, using back of a buttered spoon to spread evenly. Bake until top and edges just begin to brown and tops feel dry, about 1 1/4 hours.

Cool slightly on wire rack. Run a small sharp knife around edges of pans to loosen cakes. Turn cakes out onto work surface; peel off parchment. Cool cakes completely.

Arrange cakes top sides up on 8-inch cardboard rounds. Spread half the melted chocolate over each. Refrigerate until chocolate is set, about 1 hour.

Sprinkle tops of cakes with cocoa powder. Wrap tightly in plastic wrap.

The cakes can be prepared up to 1 month ahead. Store at cool room temperature. Makes two 8-inch cakes, 64 servings.

* Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

Calories: 118 per 1/2-inch slice (6% from protein, 61% from carbohydrate, 33% from fat)

Protein: 1.9 grams; Total fat: 4.7 grams; Saturated fat: 1.3 grams; Cholesterol: 2 mg; Sodium: 4 mg; Carbohydrate: 19.8 grams; Fiber: 1.8 grams

Exchanges: 1/2 fruit, 1 starch, 1 fat

Biscuit Tortoni

1/2 cup crushed toasted almonds
1/2 cup crushed macaroons
2 cups heavy cream, divided
1 teaspoon vanilla extract
3 tablespoons dark rum
1/4 cup confectioners sugar
4 maraschino cherries, halved

Reserve 2 tablespoons crushed toasted almonds for the topping. Mix remaining crushed almonds, macaroons and 2/3 cup of the cream. Whip the remaining cream with the vanilla extract, rum and sugar. Fold into almond-macaroon mixture. Spoon into 8 foil baking cups which have been placed in muffin tins and freeze until hard.

Top each with a cherry half. Sprinkle toasted almonds over and return to freezer until ready to serve.