Spedinis
Posted by artsycook at recipegoldmine.com
Source: Recipe by Lisa Stapor
1 pound eye of round (ask butcher to slice 1/4-inch thick)
Olive oil, extra virgin or pure
Bay leaves
2 medium onions
1 cup Italian seasoned bread crumbs
1/2 cup Parmesan cheese
1 teaspoon garlic powder
6 to 8 metal skewers
Set oven on high broil. Gently pound out each piece of meat to 1/8 inch thick. (If pieces are larger than 3 inches wide, cut in half to get 2 strips no smaller than 2 inches wide.)
Peel and quarter onions. Separate onion layers.
Combine bread crumbs, Parmesan cheese and garlic powder in a shallow bowl. Pour about 1/3 cup olive oil into another shallow bowl.
Dip each strip of meat into the olive oil, letting the excess drip off, and press 1 side into the bread crumb mixture. Lay on work surface, crumb side down, and roll up tightly. Place 1 onion shell on a metal skewer and 1 small bay leaf next to the onion. Skewer the roll of breaded meat and repeat the process, ending with an onion shell to keep the meat from falling off.
Place the skewers on a foil-lined broiler pan and broil 4 inches from the heat for 4 minutes on each side or until golden. Serve with your favorite pasta.
Serves 8.
Ricotta Cheesecake (Torta di Ricotta)
Posted by FootsieBear at recipegoldmine.com May 13, 2001
1/2 cup golden raisins
1/4 cup Grand Marnier or cognac
32 ounces ricotta cheese
6 eggs, at room temperature
1 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
Zest of 1 lemon
Zest of 1 orange
1/2 cup pine nuts, lightly toasted
Grease and flour one 9-inch springform pan. Set aside.
Place the raisins in a small bowl. Cover with Grand Marnier and allow to macerate. Preheat the oven to 325 degrees F.
Meanwhile, beat the ricotta cheese with an electric beater until fluffy. Add the eggs, one at a time. Then add the sugar, flour, salt, cinnamon, nutmeg, vanilla, and zest. Fold in the raisins and pine nuts.
Pour batter into the prepared cake pan. Bake until cheesecake is golden, and firm in the middle - about 1 hour and 10 minutes.
Serve warm.
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.