recipes: italian

  • aglio e olio
    When a minor flood kicked us out of our home for about a week, this dish was part the first meal we made from start to finish after we moved back in. Our menu included iceberg wedge salad with blue cheese, bacon, tomato, marinated red onion, green onion, and italian parsley and aglio e olio: pasta with a garlic-parmesan base which we enhanced with bacon and fried Italian parsley. We of course served it with pinot grigio. Mortimer, we’re back! :) pasta olive oilpancettagarlicanchoviesred pepper flakepasta waterparmesan cheese italian parsley
  • 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 lettucewhite albacore tunaroasted red pepperspepperoncini peppersFresh Italian parsleyhard-boiled eggsanchoviesblack olivesgreen olivesGenoa salamiprosciuttoartichoke heartsmushroomsCheddar cheeseMonterey Jack cheeseolive 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 oilgarlicsmall onionsmall hot pepperBasic Tomato Saucesaltfreshly ground black pepperItalian parsleyParmigiano-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. tomatoestomato pastewatergarlic saltfreshly ground black pepperolive oilItalian seasoningpork bonesalt
  • bread "gnocchi" with tomato and basil
    extra-virgin olive oilbuttergarlicItalian breadsalt and freshly ground black peppertomato sauceplum tomatoesfresh basil leavesshredded mozzarella
  • Bruschetta Three Ways
    baguettesextra-virgin olive oilKosher saltgarlicgolden raisinswhite wineextra-virgin olive oilartichoke quartersceleryshallotsgarlichoneybalsamic vinegarchopped mint leavesKosher salt and ground black pepperpine nutsricotta cheesemozzarella cheese curdKosher saltHot water (about 160 F)2-3 heirloom tomatoesbasilextra-virgin olive oilKosher salt and ground black pepperquail eggsSpanish white anchovies (boquerones)4 or 5 roasted Piquillo peppersthymeextra-virgin olive oilKosher salt and ground black pepper
  • Caesar Salad with Herbed Croutons
    anchovy filletsDijon mustardWorcestershire saucefresh garlicjuice of 0.5 lemonegg yolksrice bran oilfinely grated ParmesanKosher salt and black peppercrusty French breadolive oilgarlicunsalted butterchopped herbs (parsley oregano thyme etc)chili flakesKosher saltlittle gem lettucesParmesan cheese
  • cannelloni
    The great thing about the cannelloni is that the crepes can be made ahead of time - filled and rolled. Wrap them in a Saran wrap so they are not touching and then put into a freezer bag to use when needed. I do not freeze the sauce because it gets watery. I have made them in advance when I am having 40 or 50 people over. Accompany these with a green salad. These are a hit! eggswaterflouryellow onionbutterwhite winetomato saucechopped spinachwesson oilparmesan cheesericottamozzarella ball
  • Cannoli
    all purpose flourSugarground cinnamonbuttersalteggegg yolkMarsala winevinegarwhitesOil whole milkheavy creambuttermilklemon juicezest of one lemonvanilla extractpowdered sugarwhipped creammini chocolate chipsPistachiosFresh fruitpowdered sugar