any recipe cal-italy in cal?

Question

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Answer 1

Italian Pasta Bolognese

2 tablespoons butter
1/4 pound sliced bacon, cut crosswise into 1/4-inch strips
1 onion, chopped
1/2 pound ground beef
1 cup canned low sodium chicken broth
1/2 cup dry white wine
2 tablespoons tomato paste
1/2 teaspoon dried oregano
3/4 teaspoons salt
1/4 teaspoon fresh ground black pepper
1/2 cup heavy cream
3/4 pound spaghetti
2 tablespoons fresh parsley, chopped


In a large frying pan, heat the butter and bacon over moderately low
heat. Cook until the bacon renders some of its fat, about 3 minutes.
Add the onion and cook, stirring occasionally, until starting to
soften, about 3 minutes longer. Stir in the ground beef and cook
until the meat is no longer pink, about 2 minutes. Add the broth,
wine, tomato paste, oregano, salt, and pepper. Simmer, stirring
occasionally, until the sauce thickens, about 25 minutes. Stir in the
cream and remove from the heat.

In a large pot of boiling, salted water, cook the spaghetti until
just done, about 12 minutes. Drain and toss with the sauce and the
parsley.

Pizza with roasted garlic puree, fresh mozzarella and pine nuts

8 cloves Garlic, unpeeled
1 Tbl. Olive oil
2 pc. Pizza dough (see recipe under breads)
pinch Chili flakes
3-1/2 cups Swedish fontina cheese, grated (loosely packed)
20 slices Red onions, sliced very thinly
2 medium Vine ripened tomatoes, sliced 1/4" thick
20 each Cherry tomatoes
1 each Buffalo mozzarella, about 6 oz., cubed 1/2"
2 Tbls. Parmesan cheese, grated very finely
2 Tbls. Pine nuts 2 Tbls. Chopped basil

1. Pre-heat the oven to 500 F. and place a baking stone or tile in to
heat. Heat a small saute pan over medium heat and add the olive oil
and the unpeeled garlic cloves. Saute, stirring regularly, until the
garlic skin begins to caramelize. Transfer to the oven and roast
until the cloves become uniformly golden brown. Remove and cool. When
cool, remove the roasted garlic from the skins and place into a small
bowl. Mix thoroughly with a spoon to make a paste.

2. Roll the doughs into roughly 10" rounds using a pie pin or by
pounding and stretching the dough.(see the pizza dough recipe for
photos)

3. Sprinkle a light cutting board or pizza peel with cornmeal or
semolina and lay the doughs down on it. Spread the garlic paste over
the doughs then sprinkle the chili flakes evenly and spread the
fontina cheese over the dough, leaving a half inch rim without
cheese. Next distribute the sliced tomatoes followed by the onion
rings.


4. Arrange the cherry tomatoes evenly over the cheese and onions and
sprinkle the fresh mozzarella and Parmesan cheese over the top.

5. Bake for ten minutes or until the edge of the crust becomes
golden brown and the cheese bubbles in the center.

6. Remove from the oven and place on a cutting board. Sprinkle the
chopped basil over and cut into six or eight pieces. Serve
immediately.

Uncooked Tomato Sauce

You have to let your own taste buds be your guide here. When you toss
this together, add the smaller amounts of vinegar and oil, a little
salt and pepper and a dash of Tabasco if you like. Taste and go from
there.

Ingredients (makes about 8 cups)

6 medium to large California tomatoes, cut into large chunks
1 small garlic clove, minced
1 Tbsp. minced shallot
1/2 medium onion, chopped
3 Tbsp. coarsely chopped fresh basil
3 to 4 Tbsp. balsamic vinegar
6 to 8 Tbsp. olive oil
Salt and black pepper to taste
Tabasco sauce to taste (optional)

Drain off and discard any liquid from the California tomatoes. Mix
the California tomatoes with all the remaining ingredients. Let the
mixture stand at room temperature for about 20 minutes. Toss with hot
pasta and top with grated Romano or Parmesan cheese.

Manicotti

ingredients for 6 servings: EAT FILLING-------------------------------
-
1 lb Lean Ground Beef
3 ea Slices Bread; Torn Up Small
1 ea Egg; Lg
1 ts Salt
1 1/2 c Mozzarella Cheese; Shredded
1/2 c Milk
1/4 ts Pepper
15 oz Tomato Sauce; 1 Cn
1/4 c Onion; Chopped, 1 Sm
4 c Water
1/2 ts Salt
1/3 c Parmesan Cheese; Grated
1 tb Italian Seasoning

Preparation: PASTA-----------------------------------
8 oz Manicotti Shells; 1 Pk TOMATO SAUCE------------------------------
--
4 oz Mushroom Stems & Pieces;1 Cn
12 oz Tomato Paste; 1 Cn
1 ea Clove Garlic; Minced
1/2 ts Sugar
1/8 ts Pepper
1 tb Parsley; Snipped

Cook and stir the meat and the first 1/4 cup of onion in a large
skillet until the meat is brown. Drain off excess fat. Remove from
the heat and stir in the remaining ingredients for the Meat Filling.
Fill the uncooked manicotti shells, packing the filling into both
ends. Place the shells in an ungreased baking pan, 13 X 9 X 2-inches.
Heat the oven to 375 degrees F. Heat the undrained mushrooms and the
remaining ingredients for the Tomato sauce except the Parmesan Cheese
to boiling, stirring occasionally. Reduce the heat and simmer,
uncovered, for about 5 minutes. Pour the sauce over the filled
shells. Cover the pan with aluminum foil and bake until the shells
are tender, 1 1/2 to 1 3/4 hours. Sprinkle with the cheese and cool 5
to 10 minutes before serving.

White Pizza

12 inch round prepared pizza dough
? - ? cup olive oil
1 Jar Vidalia Onions & Sweet Peppers
?
Salt and cracked black pepper to taste
1 tablespoon fresh rosemary, minced
1 ? cups shredded mozzarella cheese

Heat oven to 425 degrees. Roll dough to pan size. Use 2
tablespoons olive oil to spread on pizza pan. Place pizza dough on
pan. Add Vidalia Onions and Peppers to cover the dough. Sprinkle
remaining oil evenly over onions. Add salt, cracked pepper and
rosemary evenly over onions. Sprinkle the cheese on top. Bake 15-
20 minutes.

Italian Easter Cookies
From: "Kathy Olson"

These are a traditional cookie from Italy flavored with vanilla and
almond extracts. They are tied in loose knots and baked, then frosted
with tinted icing.

Ingredients
1/2 cup butter
3/4 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 cup milk
1/4 cup vegetable oil
3 3/4 cups all-purpose flour
5 teaspoons baking powder

4 cups confectioners' sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon almond extract
3 tablespoons milk
3 drops red food coloring (optional)


Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie
sheets.
2 In a large bowl, cream together 1/2 cup butter and white sugar
until light and fluffy. Beat in the eggs one at a time, then stir in
1 teaspoon vanilla and 1 teaspoon almond extract, 1/4 cup milk and
oil. Combine the flour and baking powder, stir into the wet mixture.
Roll dough into 1 inch balls. On a lightly floured surface, roll the
balls out into ropes about 5 inches long. Tie into loose knots and
place cookies 1 inch apart onto the prepared cookie sheets.
3 Bake for 5 minutes on the bottom shelf and 5 minutes on the top
shelf of the preheated oven, until the bottoms of the cookies are
golden brown. When cookies are cool, dip them into the icing.
4 To make the icing, cream together the confectioners' sugar, 1/2 cup
butter, and 1 teaspoon vanilla and 1 teaspoon almond extracts. Beat
in 3 tablespoons milk, one tablespoon at a time, then stir in the
food coloring if desired.

Makes 48 servings

Italian Cream Cake

Submitted by "Kathy" twmiller

Cake:
3 1/2 cups shredded coconut
1/2 cup unsalted butter
1 cup vegetable shortening
2 cups sugar
5 eggs, separated
2 cups cake flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon pure vanilla extract
1/2 cup chopped pecans

Frosting:
2 - 8 ounce packages cream cheese, room temperature
1 cup unsalted butter, room temperature
2 teaspoons pure vanilla extract
12 ounces confectioners' sugar
1 - 8-ounce jar seedless raspberry preserves

To make cake: Heat oven to 325F. Spray 3 8-inch cake pans with non-
stick vegetable spray. Dust with flour. Spread coconut out on a
cookie pan and bake about 3 minutes, toss and bake another 3 minutes,
until coconut is lightly toasted. Set aside. Cream butter, shortening
and sugar together until fluffy. Beat in egg yolks, 1 at a time. Sift
together flour and baking soda. Add flour mixture and buttermilk
alternately to the creamed mixture, beginning and ending with flour.
Stir in vanilla, 1/2 cup coconut and pecans. Beat egg whites until
stiff. Fold into cake mixture. Divide batter between prepared pans.
Bake in hot oven 40 to 45 minutes or until a toothpick inserted near
center comes out clean. Invert on cooling racks until cool.

To make frosting: Whip together cream cheese, butter and vanilla.
Gradually whip in the confectioners' sugar. When frosting the cake,
spread frosting on top of bottom layer and middle layer. Spread
raspberry on the bottom of middle layer and top layer. Stack layers.
Frost top and sides. Press the remaining coconut on outside of cake.

Answer 2

"This dish was inspired by a description in the novel, 'The Godfather.' It is also a favorite with my 'family.' Serve with a crusty bread, a green salad, and a robust dry red wine for a very satisfying meal. The amount of oil and garlic can be adjusted to your taste."

Mama Corleone's Sausage and Peppers

INGREDIENTS:

1 (8 ounce) package thin spaghetti
4 (4 ounce) links sweet Italian sausage
5 assorted bell peppers, seeded and cut into strips
1 clove garlic, minced
1/4 cup extra virgin olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt and pepper to taste
1/4 cup minced flat leaf parsley
freshly grated Parmesan cheese to taste

--------------------------------------------------------------------------------

DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook until al dente, about 5 minutes. Drain, and set aside.
While the pasta is getting started, slice sausages lengthwise, and remove the casings. Brown sausages in a large skillet over medium-high heat with a drizzle of the olive oil. Remove sausages to a platter, and keep warm in the oven. Add the bell peppers, garlic, oregano and basil to the skillet, and drizzle with the remaining olive oil. Saute over medium heat until peppers are tender.
Toss the pepper mixture with the drained spaghetti until well blended, and season with salt and pepper to taste. Transfer to a serving platter, and arrange the sausages on the top. Garnish with Italian parsley and Parmesan cheese.

Prep Time:10 Minutes
Cook Time:30 Minutes
Ready In:40 Minutes
Servings:4