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diet
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Antipasto
Mary
omnivore
medium
versatile
Oct 09, 2013 05:07 AM
Mary Trigiani
Arrabbiata Sauce
Mary
omnivore
low
sauce/staple
Oct 09, 2013 05:07 AM
Mary Trigiani
Basic Tomato Sauce
Mary
omnivore
sauce/staple
Oct 09, 2013 05:07 AM
Mary Trigiani
Checka's Alternative Recipe for a Quick Arrabbiata Sauce
Mary
omnivore
low
sauce/staple
Oct 09, 2013 11:38 PM
Mary Trigiani
Dad's Steak and Onions
Mary
omnivore
medium
entree
Oct 09, 2013 05:07 AM
Mary Trigiani
Grandmom Trigiani's Baked Zucchini
Mary
vegetarian
low
side
Oct 09, 2013 05:07 AM
Mary Trigiani
Grandmom Trigiani's Green Beans in Tomato Sauce
Mary
omnivore
low
side
Oct 09, 2013 05:07 AM
Mary Trigiani
Grandmom Trigiani's Tuna and Tomato (Tonno e Pomodoro) Sauce
Mary
pescatarian
low
sauce/staple
Oct 09, 2013 05:07 AM
Mary Trigiani
Grandmom's Ham and Butter Sandwiches
Mary
omnivore
low
sandwich
Apr 18, 2014 05:09 AM
Mary Trigiani
Grandmom's Venetian Eggs
Mary
vegetarian
medium
breakfast/brunch
Oct 09, 2013 05:07 AM
Mary Trigiani
Oil and Garlic Sauce
Mary
omnivore
low
sauce/staple
Apr 18, 2014 04:59 AM
Mary Trigiani
Oranges with Cracked Pepper
Mary
vegan
low
appetizer/snack
Oct 09, 2013 05:07 AM
Mary Trigiani
Pasta e Fagioli
Mary
vegetarian
medium
entree
Oct 09, 2013 05:07 AM
Mary Trigiani
Pickled Eggs
Mary
vegetarian
low
appetizer/snack
Sep 26, 2016 10:13 PM
Mary Trigiani
Sautéed Mushrooms
Mary
vegetarian
low
side
Oct 09, 2013 05:07 AM
Mary Trigiani
Savory Taralli
Mary
vegetarian
low
dessert
Oct 09, 2013 05:07 AM
Mary Trigiani
Sno Balls
Mary
vegetarian
low
dessert
Oct 09, 2013 05:07 AM
Mary Trigiani
Trigiani Lasagne with Meat and Cheese
Mary
omnivore
medium
entree
Oct 09, 2013 05:07 AM
Mary Trigiani
Zabaglione
Mary
vegetarian
low
dessert
Oct 09, 2013 05:07 AM
Mary Trigiani
Antipasto
We were very proud when Mom would make one of her colorful
antipasti
for church gatherings, but we loved to have them at home, all to ourselves. Mom had learned to make this dish when she married Dad. The
antipasto
is the first, or appetizer, course in Italian cuisine. The course begins the meal by introducing a variety of tastes, awakening the palate to what will follow. In Italy, the contents of the antipasto vary from season to season, depending on what is available, and the course is often served buffet-style, with many separate offerings. In Roseto, Pennsylvania, the plated antipasto often includes garden vegetables canned throughout the year, and the hostess served the antipasto with drinks while dinner was cooking. Either way, it's easy to do and doesn't involve any cooking. It's perfect if you're hosting guests for cocktails before dinner out.
romaine lettuce
white albacore tuna
roasted red peppers
pepperoncini peppers
Fresh Italian parsley
hard-boiled eggs
anchovies
black olives
green olives
Genoa salami
prosciutto
artichoke hearts
mushrooms
Cheddar cheese
Monterey Jack cheese
olive oil
Arrabbiata Sauce
For parties and special occasions we'd veer away from the basic marinara sauce and do something different, like an
arrabbiata
sauce. This spicy version of the basic marinara sauce can add a lot of interest to pasta. (
Arrabiata
means angry in the case of a person, and in the case of a dog, mad.) We think that Dad liked to make the arrabbiata sauce just so he could ask Checka if she was arrabbiata. Of course, it's now Checka who wears the mantle of best arrabbiata sauce maker in the clan.
olive oil
garlic
small onion
small hot pepper
Basic Tomato Sauce
salt
freshly ground black pepper
Italian parsley
Parmigiano-Reggiano
Basic Tomato Sauce
The secret of our sauce is to let it cook its way to a depth of flavor possible only with meatballs simmering in the pot. If you can make some time to prepare our basic sauce ahead of time, even freezing it, it's amazing how you can turn a weekday into the real Italian thing. You can get the sauce started in a large pot while you make the meatballs. Grandmom liked to sauté her meatballs before placing them in the pot; Mom just put them right in without frying.
tomatoes
tomato paste
water
garlic salt
freshly ground black pepper
olive oil
Italian seasoning
pork bone
salt
Checka's Alternative Recipe for a Quick Arrabbiata Sauce
small onion
olive oil
Basic Tomato Sauce
hot sauce
Italian seasoning
Dad's Steak and Onions
large sweet onions
garlic
bacon strips
olive oil
tomato purée
beef stock
beef steaks
fresh white mushrooms
artichoke hearts
red wine
salt
freshly ground black pepper
Grandmom Trigiani's Baked Zucchini
medium onion
garlic
olive oil
zucchini
Parmigiano-Reggiano
eggs
fresh Italian parsley
Grandmom Trigiani's Green Beans in Tomato Sauce
Grandmom Trigiani would do a great turn with the equally humble green bean. She glamorized it with the
Basic Tomato Sauce
.
fresh green beans
olive oil
Basic Tomato Sauce
salt
freshly ground black pepper
Grandmom Trigiani's Tuna and Tomato (Tonno e Pomodoro) Sauce
Another sauce that Grandmom Trigiani liked to make was her Tuna and Tomato Sauce, a variation that embellishes the
shway-shway
sauce. She generally made this on Fridays during Lent.
olive oil
albacore tuna
crushed tomatoes
fresh Italian parsley
chopped fresh basil
salt
freshly ground black pepper
pasta
Grandmom's Ham and Butter Sandwiches
One of our favorite road snacks was the ham and butter sandwich. While Grandmom Trigiani generally preferred more Italian-style ham, she was an equal opportunity ham buyer. And, she always had ham, in some variety, in her refrigerator. One could never go hungry if there was ham, bread, and butter in the house.
sweet cream butter
Italian bread
ham
Grandmom's Venetian Eggs
One summer, I decided I wanted a little more cash than what Viola would dole out for us to put in the Sunday-morning collection plate, so that's when I took a job at the Mount Bethel Inn. I'd often get home late, and Grandmom would whip up a delicious quick meal. What I came to call Venetian Eggs was my favorite.
balsamic vinegar
fresh lemon juice
salt
freshly ground black pepper
Basic Tomato Sauce
eggs
fresh arugula
baby spinach
Oil and Garlic Sauce
Oranges with Cracked Pepper
If Grandmom Trigiani could find blood oranges, it was a safe bet that you would be treated to the Roseta tradition of sliced oranges as prepared here. But regular oranges work just fine. And sometimes she would top them, Roseta style, with black olives for extra pizzazz.
blood oranges
olive oil
freshly ground black pepper
black olives
Pasta e Fagioli
Another of Mom's light dishes was her version of
pasta fazool
("where the stars make you drool just like
pasta fazool
"), known as
pasta e fagioli
in Italian.
cooked cannellini bean (white kidney)
water
salt
olive oil
onion
Italian parsley
cooked pasta
grated Parmigiano-Reggiano
Freshly ground black pepper
Pickled Eggs
Sautéed Mushrooms
butter
yellow onion
white mushrooms
garlic
fresh thyme
fresh oregano
fresh basil
salt
white wine
Savory Taralli
Those Roseto cookie platters were true works of art. In Grandmom Trigiani's kitchen and on her platters you would find sno balls, fishes, and
taralli
. The latter are a southern Italian treat made two ways, sweet and savory, often served with wine. Makes 4 dozen.
active dry yeast
lukewarm water
vegetable oil
eggs
salt
fennel seed
all-purpose flour
Sno Balls
Trigiani Lasagne with Meat and Cheese
Zabaglione
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