Italian Chef's Recipes

Petti Di Pollo Alla Bolognese

GETTING READY 1) Preheat the oven to 350F. 2) Slice each of the chicken breast horizontally into 8 thin slices. 3) On a greaseproof paper place the chicken slices an inch from each other. Cover the meat with another greaseproof paper. 4) With the flat end of... - 44.7146

Involtini Alla Cacciatora

MAKING 1. In a heavy pan and melt 1 oz. of butter over a moderate heat. 2. Allow the foam to subside. 3. Add the livers.Cook them, for 4 to 5 minutes, turning frequently, until they stiffen and are lightly browned. 4. Cut them into 1/4-inch cubes. In a large... - 44.2097

Ostriche All Italiana

GETTING READY 1) Preheat the oven to 400F. 2) Grease a shallow bake-and-serve dish of 8X10X12-inches. The dish should hold the oysters in a single layer. MAKING 3) On a heavy frying pan, melt 1 ounce of butter over medium flame. Add in the fresh, white... - 40.9237

Panettone

MAKING 1. Preheat the oven to Mark 6: 400°F. 2. In a cup of lukewarm water, and sprinkle the yeast over it. (The water needs to be lukewarm (110° to 115°F.) 3. Stand the yeast for 2 to 3 minutes. 4. Dissolve yeast completely by stirring. 5. Place the cup... - 46.5819

Coda Alla Vaccinara

GETTING READY 1. Preheat oven to 325°F. MAKING 2. Season oxtail with ground black pepper and salt. 3. Roll the oxtail pieces in flour. Shake away the excess flour. 4. In a large and heavy frying pan add olive oil. Heat it. 5. Add oxtail and brown them over... - 47.316

Cuscinetti Di Vitello

GETTING READY 1. Place a square of prosciutto and a cheese slice on every 8 veal escalopes being used. 2. Top with the remaining escalopes. ( Check if the veal is covering the ham and cheese totally). 3. Press veal edges to seal them. Use a heavy bottle or... - 46.8246

Crostata Di Ricotta

GETTING READY 1. To make the pastry dough, in a large bowl, make a well in the centre of 1/2 lb. of flour. 2. At the centre of flour, drop in butter (or lard), egg yolks, sugar, Marsala, lemon rind and salt. 3. Mix the ingredients together. Try incorporating... - 45.6184

Osso Buco Seasoned With Gremolata

GETTING READY 1. Arrange a shallow, heavy flameproof casserole or case iron enamelled pan with a tight cover which can hold the veal pieces which are closely packed in 1 layer. 2. Preheat oven to 350°F. MAKING 3. In a casserole melt butter over medium... - 49.2103

Insalata Di Pomodori

MAKING 1. In a deep round dish or plate arrange the tomato slices. 2. In a bowl mix vinegar, salt, garlic, basil and vinegar. Add pepper. 3. Pour the mixture on the tomatoes. 4. Mix parsley and onion. Sprinkle on the top. SERVING 5. Serve Insalata Di... - 40.4634

Trippa Alla Fiorentina

MAKING 1. In a heavy, medium-sized saucepan or flameproof casserole fitted with a lid, heat oil. 2. Add onions and celery to oil. 3. Cook over a moderate heat for 8 to 10 minutes, stirring frequently, until the onions are soft and slightly golden. 4. Add the... - 45.9431

Insalata Di Funghi Crudi

MAKING 1. In a serving bowl toss all the mushrooms with juice of lemon. The slices need to be moistened. 2. Add spring onion greens, salt and oil. Toss well. FINALIZING 3. Chill salad SERVING 4. Serve Insalata Di Funghi Crudi chilled. - 34.7187

Bistecca Alla Pizzaiola

MAKING 1. Take a medium-sized frying pan or sauce pan, and heat 1 ½ tablespoons of the oil in it. 2. Remove the pan from the heat. Add garlic to it. 3. With a spoon, turn garlic about in the oil for about 30 seconds. 4. Add tomatoes, oregano, salt and a few... - 41.7334

Zabaione

MAKING 1. In a double saucepan, above simmering water place 5 egg yolks, 2 oz castor esugar and 1 whole egg. 2. Beat the ingredients till it turns fluffy and is pale yellow in color. 3. Add marsala. Keep beating till zabaione thickens. Check if the zabaione... - 31.3149

Scaloppine Al Limone

MAKING 1. In a dish, season the escalopes of veal with salt and pepper. 2. Dip them in flour. Shake away the excess flour. 3. In a heavy frying pan melt 1 oz. of butter with the 2 1/2 tablespoons of oil in it, over a moderate heat. Let foam subside. 4. Add... - 46.0881

Granite

MAKING 1. In a medium size sauce add sugar and water. Boil on moderate heat while stirring constantly so that the sugar melts. 2. Check when the water boils. Cook the mixture for 5 minutes exactly from that time. 3. Remove pan from heat and let the syrup cool... - 45.1132

Chocolate Ice Cream

MAKING 1. In a bowl beat sugar and egg yolks. 2. In a cooking pan heat milk. Add the egg and sugar mixture. Stir to make the custard. 3. Add melted chocolate, vanilla essence and double cream. Keep stirring. 4. Strain. Cool and freeze the mixture. SERVING 5.... - 33.0314

Gelati

MAKING 1. In a medium size saucepan add single cream and vanilla pod. Heat till it reaches boiling point. 2. In another bowl add sugar and egg yolks. Blend well. 3. Use a wire balloon whisk to beat the eggs for 5 minutes. Beat till it turns thick enough or... - 39.6009

Bistecca Alla Fiorentina

GETTING READY 1. Preheat the grll at its highest temperature. MAKING 2. In a shallow baking dish place the steak. 3. Add vinegar, garlic, oregano, parsley and oil. 4. Place the steak in the marinade. Turn well so that the meat gets well coated.Marinate at... - 42.7588

Abbaccbio Alla Cacciatora

GETTING READY 1. Preheat oven to 500°F. MAKING 2. In a large heavy frying pan add oil and heat. 3. Add lamb chunks 4-5 at a times. Brown them over moderate heat. 4. Transfer the lamb chunks to an oven proof, medium size pan. 5. Discard the fat except for a... - 44.4864

Manzo Brasato Alla Lombarda

GETTING READY 1. Preheat oven to 350°F. MAKING 2. In a small bowl combine salt, pepper, chopped garlic and oregano. Roll bacon pieces in the mixture. 3. Make deep incisions in beef using a sharp knife. 4. Insert a lean bacon piece in the opening. 5. In a... - 48.3028

Cassata Alla Siciliana

GETTING READY 1. With a sharp, serrated knife, slice the end crusts off the sponge cake and level its top. 2. Cut the cake horizontally into 1/2- to 3/4-inch thick slabs. MAKING 3. In a bowl, rub the ricotta using a food mill, or use a coarse sieve and a... - 41.6274

Vitello Tonnato

GETTING READY: 1. Make deep incisions along the length of the veal with a sharp knife. 2. In each piece insert a 1-inch piece of anchovy and a sliver of garlic. MAKING: 3. In a large saucepan,blanch the veal by covering it with cold water and boiling it... - 46.8241

Costolette Di Maiale Alla Pizzaiola

MAKING 1. In a heavy frying pan add 2 tablespoons of oil. 2. Add the chops in the oil and brown them for 3 minutes each. Check to see if both sides are browned. Transfer the chops in a plate. 3. Pour away the excess fat. 4. Cook oregano, bay leaf, salt and... - 46.7005

Rognoncini Trifolati

GETTING READY 1. Peel the thin membrane from kidney. 2. Remove the knob of fat with a sharp knife. MAKING 3. Cut kidneys crosswise to have paper thin slices. 4. In a large heavy pan add butter and melt it. 5. Toss the kidneys as soon as foam subsides. Cook... - 44.9862

Pistachio Cream

MAKING 1. Beat egg yolks and sugar. 2. Heat single cream. 3. Add ground pistachio nuts. Prepare the custard. 4. Mix the green food coloring and double cream. Strain the mixture. 5. Mix ground almonds and chopped pistachio. 6. Cool. SERVING 7. Serve... - 38.5281

Pollo Alla Diavolo

GETTING READY 1. Preheat the grill. MAKING 2. In a small bowl blend red pepper, melted butter and oil. 3. In another bowl mix parsley, garlic and chopped onions. 4. Add 3 1/2 teaspoons of oil and butter mixture to the parsley and onion mixture. Stir and make... - 45.2039

Spuma Gelata Di Marsala

GETTING READY 1. At least one hour before making the frozen zabaione, turn the refrigerator to its coldest setting. MAKING 2. Combine egg yolks, sugar and marsala. 3. Remove the zabaione from the heat and set it aside. 4. Cool by whisking. 5. In a bowl, whip... - 42.132

Polpette Alla Casalinga

GETTING READY 1. In a dish, soak the pieces of bread in 1/4 pint milk for 5 minutes. 2. Squeeze them dry and discard the milk. MAKING 3. In a large bowl, combine soaked bread, the beaten egg, 1 lb. of minced beef, 1/4 lb. of Italian sausage meat, the grated... - 44.7828

Fritto Misto

GETTING READY 1. Preheat the oven to Mark 1/4 250 °F. MAKING 2. In a large bowl, combine together flour, warm water, 2 1/2- tablespoons of oil and 1/2 teaspoon of salt. 3. Stir the mixture gently but constantly, so that the ingredients mix well and form a... - 47.1789

Prosciutto Fresco Brasato Al Marsala

GETTING READY 1. Preheat oven to 350°F. MAKING 2. In a large stainless steel bowl or large glass add marsala, olive oil, bay leaves and lemon juice. 3. In the marinade turn the gammon so that it is well moistened. Marinate for 6 hours at room temperature or... - 46.9899

Costolette Di Mamie Alla Modenese

MAKING 1. In a mixing bowl combine garlic, sage, rosemary, salt and pepper. 2. On both sides of pork chops press the mixture. 3. In a large and heavy frying pan melt the butter on medium heat. 4. Add the chops in hot fat as soon as the foam subsides. Brown... - 44.9362

Scaloppine Al Marsala

GETTING READY 1. In a dish, season the escalopes of veal with salt and pepper. 2. Dip in flour and vigorously shake off the excess. MAKING 3. Take a large, heavy pan, and melt 1 oz. of butter with the 2 1/2 tablespoons of oil in it, over moderate heat. 4.... - 45.5006

Dolce Torinese

GETTING READY 1. Lightly grease the bottom and sides of 2 1/2-pint bread with vegetable oil. MAKING 2. In the top of a double saucepan or in a basin over a pan of water, melt chocolate, over a low heat, stirring constantly. 3. Stir in the rum, when all the... - 47.2541

Pernio Alla Veneziana

GETTING READY 1. In a kitchen paper place liver strips on it, to pat it dry. 2. Season strips with salt and a few grindings of pepper. MAKING 3. In a heavy frying pan, heat 1 ½ tablespoons of oil. 4. Add onions to oil. 5. Cook onions over moderate heat,... - 44.0122

Lingua Di Bue Brasata

GETTING READY 1. Preheat the oven to Mark 4: 350°F. MAKING 2. Take a large saucepan, and place tongue in it.Cover with cold water.Place the pan on heat and bring to the boil. 3. Cover the pan, partially, reduce the heat and simmer for 2 to 2 1/2 hours. 4.... - 48.0075

Pescbe Ripiene

GETTING READY 1. Preheat oven to 375°F. MAKING 2. In boiling water blanch the peaches for 20 seconds. Blanch 2 peaches at a time. 3. Place the peaches in cold water. Peel the skins using sharp knife. 4. Make cuts in the peaches and remove the stones. 5.... - 38.8539

Bigne Di Pesci Misti

GETTING READY 1) Preheat the oven to 250F. Line a large, shallow baking dish with kitchen paper. 2) In a large mixing bowl, stir in warm water, 3 tablespoons oil, 1/2 teaspoon salt. Blend to get a smooth and creamy mixture. Do not over blend. 3) Allow the... - 44.4423

Abbaccbio Brodettato

GETTING READY 1. Preheat oven to 500 F. MAKING 2. In a heavy and large frying pan fry the diced pork pieces over high heat. Stir freequently so that the pork pieces are browned and crispy. 3. Remove the pork pieces using a perforated spoon. 4. In the left... - 48.3081

Chocolate Icing

MAKING 1. In a double saucepan melt 3/4 lb chocolate along with coffee over low heat. Keep stirring so that the chocolate dissolves totally. 2. Remove the chocolate mixture from the saucepan. Beat the butter in the saucepan - one piece at a time. 3. Beat till... - 33.0946

Roast Duck

GETTING READY 1) Preheat the oven to 335F. 2) Defrost the duck completely. Sprinkle the inside and outside of the duck with salt and pepper. Place 4 sage leaves and a peeled onion inside the duck cavity. 3) Crush the other two sage leaves and rub them on the... - 43.5762

Manzo Alla Sarda

GETTING READY 1. Preheat the oven to Mark 4: 350°F. MAKING 2. In a large glass, porcelain or stainless-steel bowl put 1 ¼ pints of white wine, 3 tablespoons of oil, finely chopped parsley, bay leaf, ground allspice, grated nutmeg and salt into it. 3. In... - 46.8156

Cenci Alla Fiorentina

MAKING 1. In a large bowl add 8 oz flour. Make a well in the central part of the bowl. 2. Add egg yolks, eggs, 2 1/2 teaspoons of icing sugar, rum and salt. 3. Mix the ingredients with a fork or hand and make a rough ball. 4. On the table or pastry board... - 40.4543

Cima Alla Genovese

GETTING READY 1. In a dish add milk and soak bread in it for 10 minutes. MAKING 2. In a small heavy pan, melt the 1 oz. of butter. 3. Add chopped onions in butter and cook over moderate heat for 7 to 8 minutes, stirring, until they are transparent but not... - 46.0906

Pollo Alla Cacciatora

GETTING READY 1) Rinse the chicken under cold, running water. Pat them dry over kitchen paper. 2) Sprinkle salt and pepper over the chicken. MAKING 3) In a large heavy pan, heat oil. Add in a few pieces of chicken into the oil. First fry their skin side.... - 45.3839

Coffee Ice Cream

MAKING 1. Beat sugar and egg yolks. 2. Heat lemon peel and single cream. 3. Remove the peel and prepare the custard. 4. Mix the espresso coffee and double cream. 5. Strain. Refrigerate. SERVING 6. Serve coffee ice cream chilled. - 34.238

Triglie Alla Calabrese

GETTING READY 1) Preheat the oven to 425F. 2) In a heavy pan, melt 2 ounce of butter over a low flame. When the butter changes colour without burning, add in the capers and olives. 3) Take the pan off the flame. 4) Meanwhile, clean the fish under cold running... - 44.9543

Taccbino Arrosto Ripieno

GETTING READY 1. Preheat oven to 335°F. 2. Wash turkey in cold running water. Dry it using kitchen paper. MAKING 3. Season the bird with fresh pepper and salt. 4. Chop the olives. 5. Remove the skin from the chestnuts and chop them well. 6. In a bowl mix... - 42.3902

Pere Ripiene

GETTING READY 1. Peel the pear using a sharp knife. 2. Cut the pear in halves and lengthwise. Keep the stem attacged to the half section of every pear. 3. Remove the cores and scoop at least 2 teaspoons of pear. MAKING READY 4. Paint each side of the pear... - 39.2084

Bolliti Misti

MAKING 1. In a large sauce pan place tongue. Cover tongue completely with cold water. Place it over high heat and boil. 2. Reduce the heat and cover the pan. 3. Simmer the tongue for about 3 hours, until the meat shows no resistance when it is pierced with... - 46.1827

Pollo Con Peperoni

GETTING READY 1) Preheat the grill. 2) Sear the green peppers on the grill by placing them 3 inches from the heat. You can also do this over the gas flame. 3) The skin of the peppers must blister and blacken slightly. 4) Once seared, using a knife peek the... - 43.7874

Vitella Alla Sarda

GETTING READY 1. Preheat oven to 350°F. 2. In a bowl of cold water soak anchovies. 3. Dry them and cut them into 1 inch sizes. MAKING 4. In the mixture add 1 tablespoon parsley and garlic. 5. Roll anchovy in this prepared mixture. 6. Make deep incisions... - 46.1853

Farsu Magru

GETTING READY 1. Preheat oven to 325 °F. MAKING 2. In a large bowl add bread, egg yolk and egg. Stir till mixed. 3. In another bowl beat the parsley, grated cheese, minced veal, pepper and salt. Use a spoon to mix well. 4. On a flat table spread rump steak.... - 45.1665

Risi E Bisi

MAKING 1. In a medium sized saucepan bring the chicken stock to simmering point and keep it barely simmering on low heat. 2. In a heavy bottomed, medium sized saucepan melt 2 ounce of butter over moderate heat. 3. Put the onions and cook until they are... - 42.4259

Zuppa Di Vongole

MAKING 1. In a medium sized, heavy bottomed pan heat olive oil, add garlic and cook over moderate heat for about 30 seconds, stirring in between. 2. Pour in the wine, add tomatoes and bring it to a boil. 3. Lower the heat and cook it for 10 minutes, covering... - 43.2884

Peperoni Imbottiti

GETTING READY 1. Preheat the oven to 225 degrees centigrade. 2. In a large shallow baking dish, pour 2 tablespoons of olive oil. Swirl the oil to and fro to spread the oil evenly across the bottom. MAKING 3. In a frying pan, melt the butter over a moderate... - 46.322

Melanzane Alla Varmigiana

GETTING READY 1. Preheat the oven to 250 degrees centigrade. 2. Rub a shallow 3-pint baking and serving dish with oil. MAKING 3. Sprinkle both sides of the aubergine slices with salt and spread them out in one layer on a flat dish or board. Pat the... - 43.0814

Gnocchi Di Patate

MAKING 1. In a large saucepan boil the potatoes in enough salted water to cover them. 2. Once tender, drain and shake the pan over medium heat for a few seconds so that they become dry. 3. Turn the potatoes in a fine mash using a mouli or a sieve, add the... - 44.2646

Broccoli Alla Romana

MAKING 1. In a frying pan, heat the olive oil. Remove the pan from the heat and stir the garlic in the hot oil for 30 seconds. 2. Return to heat and toss the broccoli flowerets in the oil until they glaze. 3. Add wine, salt, pepper and simmer uncovered,... - 39.7065

Stracciatella

MAKING 1. In a small bowl beat the eggs until blended; then mix the cheese, parsley, nutmeg and salt. 2. In a heavy, medium sized saucepan, bring the chicken stock to a bubbling boil over high heat. 3. Slowly pour the egg mixture in the stock, stirring gently... - 39.5882

Calzone

MAKING 1. In a deep fat frying pan heat 3 to 4 inches of vegetable oil or cooking fat to 375°F. 2. Punch the pizza dough, roll to about 1/8 inch thick and cut it into 4 inch rounds with a cutter or the rim of a glass. 3. Keep a piece of prosciutto on one... - 42.8514

Carciofi Al Tegame Alla Romana

GETTING READY 1. Trim the artichokes bases flat so that they can stand upright. Sprinkle with lemon juice. 2. Bend and snap off the small bottom leaves and any outer leaves that are bruised or loose. Lay each artichoke on its side and slice about 1 inch off... - 48.7236

Salsa Di Pomodori

MAKING 1. In a saucepan, heat the oil and add the onions and cook them over a moderate heat for 7 to 8 minutes, until they are soft but not browned. 2. Add the tomatoes, tomato puree, basil, sugar, salt and pepper. Reduce the heat to very low and simmer, with... - 40.1648

Zucchini Ripieni

GETTING READY 1. Preheat the oven to 225 degrees centigrade. 2. Cut courgettes in half lengthwise and spoon out most of the pulp, leaving hollow boat-like shells about 1/4 inch thick. Set the shells aside and chop the pulp coarsely. MAKING 3. In a heavy... - 47.0001

Fettuccine Al Burro

GETTING READY 1. Preheat the oven to Gas Mark 1/2, 250°F, 130°c. 2. Place a large serving bowl or fireproof dish in the preheated oven. MAKING 3. In a heavy bowl cream 4 ounce of softened butter by beating it vigorously with a wooden spoon until it is... - 44.742

Cacciucco Alla Livornese

GETTING READY 1. Place the lobsters one at a time on their backs on a chopping board and slice off the whole tail section. Cut the tail in half lengthwise down the centre. 2. Cut the large claws from the body and separate the joints from the claws. Crack the... - 46.9005

Gnocchi Verdi

GETTING READY 1. In a pan, melt butter over a moderate heat and add the chopped fresh spinach and cook, stirring constantly, for 2 to 3 minutes, until almost all moisture has boiled away and the spinach begins to stick lightly to the pan. 2. Add the ricotta... - 47.5175

Minestrone

MAKING 1. In a heavy bottomed, medium sized saucepan boil 1 1/2 pints of water, add the beans and boil briskly for 2 minutes. 2. Take it off and leave it aside to soak for an hour. 3. Put it back on the stove and cook the beans without covering over low heat... - 45.35

Lasagna Pasticciata

GETTING READY 1. Preheat the oven to Gas Mark 4, 350°F, 175°c. 2. Generously butter the bottom and sides of a 9 by 12 by 3 inch fireproof serving or baking dish. MAKING 3. In a large saucepan bring the salted water to boil over high heat, add the lasagne,... - 44.7465

Salsa Verde

MAKING 1. In a bowl, add spring onions, garlic, anchovy fillets, capers, parsley and stir them until they are well mixed. 2. Add lemon juice, oil and mix again. 3. Season with salt and pepper. SERVING 4. Serve with Cold meats. - 39.0006

Aragosta Fra Diavolo

GETTING READY 1. Remove and discard the stomach sac near the head of each lobster and the long intestine attached to it. Remove and put aside the greenish brown liver and the black caviar-like eggs if there are any. 2. Using sharp knife, cut off the claws and... - 47.29

Suppli Al Telefono

GETTING READY 1. Preheat the oven to gas mark 1/2 , 250°F, 130°c. 2. Line a large baking dish with paper towel and leave it in the oven. MAKING 3. In a bowl beat the eggs lightly with a fork until just blended. 4. Now add the risotto and mix gently, so... - 37.9503

Trotelle Alia Savoia

GETTING READY 1. Preheat the oven to 250 degrees centigrade. 2. Wash the trout, inside and out, under cold running water and pat dry with kitchen paper. 3. Season trout lightly with salt and pepper, then coat with flour and shake off the excess. MAKING 4. In... - 46.9444

Spaghetti Con Vongole

GETTING READY 1. In a small saucepan, reduce the wine to about 1 tablespoon, then add the clam broth. MAKING 2. In a large heavy frying pan, heat the olive oil, add garlic and cook over a moderate heat, stirring constantly, for about 30 seconds. 3. Add clam... - 46.1596

Fonduta

MAKING 1. In a heavy bottomed, medium sized saucepan, put the cheese, cornflour and milk mixture, and salt and pepper. 2. Cook this mixture on low heat, stirring constantly for 5 minutes or until the cheese melts (it will probably be stringy). 3. In a bowl... - 38.9004

Risotto Alla Milanese

MAKING 1. In a medium sized saucepan, bring the chicken stock to a simmer, lower the heat and keep it barely simmering. 2. In a heavy bottomed medium sized pan melt 2 ounce of butter over moderate heat. 3. Add the onions and cook for 7 to 8 minutes, stirring... - 44.5744

Pomodori Alla Siciliana

GETTING READY 1. Preheat the oven to 200 degrees centigrade. 2. Slice about 1/4 inch off the top of each tomato. Using a teaspoon, scoop out all the pulp and seeds inside the tomatoes, leaving hollow shells about 1/4 inch thick. 3. Salt inner parts of the... - 47.3071

Zuppa Di Fagioli Con La Pasta

MAKING 1. In a medium sized saucepan put 3 pints of water, add the beans and boil them for 2 minutes. 2. Take it off the heat and let it soak for 1 hour. 3. After an hour, drain the beans and save the water. 4. Add fresh cold water, enough to make it about 3... - 48.422

Gnocchi Alla Romana

GETTING READY 1. Butter a large baking sheet and put it aside. MAKING 2. In a saucepan, bring the milk, salt, nutmeg and a few grindings of pepper to the boil over a moderate heat. 3. Add the semolina gradually, so that the milk never stops boiling, stirring... - 44.2187

Peperonata Using Red Wine Vinegar

MAKING 1. In a frying pan, melt butter with olive oil over a moderate heat, add the onions and cook them, for about 10 minutes, until they are soft and lightly browned. 2. Add peppers, reduce the heat, cover and cook for 10 minutes. 3. Add tomatoes, vinegar,... - 42.3661

Mozzarella In Carrozza

GETTING READY 1. With a cutter or the rim of a small glass, cut the bread into 3 inch rounds. 2. Slice the mozzarella cheese 1/4 inch thick and a little smaller than the circles of bread. 3. Pour a pint of milk in a bowl and spread the breadcrumbs on a waxed... - 42.1704

Pesto Alla Genovese

MAKING 1. In a blender, put the coarsely chopped fresh basil, dried basil, salt, pepper, garlic, pine kernels and 1/4 pint of olive oil in the blender jar. 2. Blend at high speed until the ingredients are smooth, stopping the blender to push the herbs down... - 40.6163

Pizza Made From Scratch

GETTING READY 1. For the pizza dough, in a bowl take 3 tablespoons lukewarm water and put in the yeast and a pinch of sugar. 2. Make sure the water is lukewarm (110° to 115°F - neither hot nor cool to the touch). 3. Leave it for 2 to 3 minutes, stir the... - 45.1668

Classic Boiled Polenta

MAKING 1. In a fairly large, heavy bottomed saucepan bring the water and salt to boil over high heat. 2. Put in the uncooked polenta or corn meal slowly in, making sure that the water keeps boiling, stirring constantly to keep the mixture smooth. 3. Lower the... - 32.2953

Pasta All Uovo

MAKING 1. In a large mixing bowl or on a pastry board put the flour, make a well in the centre and put the egg, egg white, oil and salt in the well. 2. Mix together everything with a fork or fingers until it can be gathered into a rough ball. 3. If any dry... - 38.7049

Tortino Di Carciofi

GETTING READY 1. Preheat the oven to Mark 6, 400°F, 200°c. 2. Grease a 1-2 pint baking and serving dish with butter. MAKING 3. In a small bowl using a balloon whisk or a rotary egg beater, beat the eggs and salt until they are frothy and well blended and... - 36.5211

Riso Al Limone

MAKING 1. In a large saucepan boil the water and salt over high heat and put in the rice in a slow stream in such a manner that the water keeps boiling. 2. Lower the heat to moderate, stir it once or twice and boil it without covering and disturbing for about... - 39.3098

Veal And Spinach Filling For Ravioli

MAKING 1. In a small frying pan, melt butter and cook onions, stirring frequently until they are soft and transparent. 2. Add minced raw veal and cook, stirring constantly, until the veal loses its red color and any accumulating liquid in the pan. 3. Into a... - 37.8277

Sformato Di Spinaci

GETTING READY 1. Grease the top pan of a double saucepan with butter, and butter a plain metal mould with a cover. 2. Dust the bottom and sides of the pan with breadcrumbs and tap the pan lightly to knock out the excess. MAKING 3. In a heavy pan, melt butter... - 47.4605

Zuppa Alla Pavese

MAKING 1. Warm 4 individual soup bowls and keep them at a warm place like a moderate oven. 2. In a large, heavy bottomed frying pan melt butter over moderately low heat and fry the bread in it turning frequently, for 4 to 5 minutes or until it is golden brown... - 37.4747

Cavoli In Agrodolce

MAKING 1. In a frying pan, heat the olive oil, add onions and cook them over a moderate heat, stirring constantly, for 2 to 3 minutes, when transparent but not brown, stir in the cabbage, tomatoes, vinegar, salt and pepper. 2. Cover and simmer, stirring... - 38.4781

Piselli Al Prosciutto

MAKING 1. In a small saucepan, melt butter over a moderate heat and cook the onions for 7 to 8 minutes, stirring frequently until they are soft but not brown. 2. Add green peas and chicken stock, cover, and cook for 15 to 20 minutes, until peas are tender.... - 37.4101

Ragu Bolognese

MAKING 1. Onto a cutting board, put chopped ham, onions, carrots and celery, and chop them together into very small pieces. 2. In a frying pan, melt the butter over a moderate, when the foam subsides, add the ham mixture and cook, stirring often, for about 10... - 43.4426

Cannelloni

MAKING 1. Roll out the pasta dough on a floured board until paper thin, cut it into about 36 rectangles. 2. in a large saucepan, bring water and salt to a bubbling boil over a high heat. 3. Drop the pieces of pasta and stir gently with a wooden fork or spoon... - 30.3441

Frittata Alla Sardegnola

GETTING READY 1. Preheat the grill to its highest temperature setting. MAKING 2. In a small saucepan bring water and salt to a boil, put in the diced courgettes and blanch for 3 minutes and drain thoroughly in a large sieve or colander. 3. In a large mixing... - 45.3309

Stuffing Ravioli

GETTING READY 1. In a bowl, add ricotta, Parmesan cheese, grated onion, egg yolks, salt, and carefully stir them together until they are well mixed. Set aside. 2. Divide the pasta dough into four pieces and roll out the first one-quarter of the dough to make... - 44.8017

Tortellini

GETTING READY 1. In a bowl, mix the chicken, cheese, egg yolks, lemon peel and nutmeg until they are thoroughly blended and season with salt and pepper. 2. Using 1/4th of the pasta dough, roll out the dough on a floured board until it is paper thin, then cut... - 45.8686

Risotto Con Scampi

GETTING READY 1. Make a slit on the back from head to tail of each prawn with a sharp knife, lift out the intestinal vein, wash it under cold running water and dry on paper towel. 2. In a medium sized enamelled saucepan put the prawn shells, fish heads,... - 45.2964

Zuppa Di Pesce

MAKING 1. In a large enamelled or stainless steel saucepan, put the fish heads, bones and trimmings with the water and wine. 2. Bring it to a boil over high heat, skimming all the foam from the top. 3. Add onions, celery tops, parsley sprigs, bay leaf and... - 47.3293

Spaghetti Alla Carbonara

GETTING READY 1. In a bowl, cream the soft butter by beating it against the sides of the bowl with a wooden spoon until it is soft and fluffy. Set aside. 2. In another bowl, beat the eggs and egg yolks with a fork until they are well blended, then stir in... - 46.3448

Scampi Alla Griglia

GETTING READY 1. Shell the prawns, without detaching the tail. 2. Using a small sharp knife, slit each prawn down the back and lift out the black or white intestinal vein. 3. Quickly wash the prawns under cold running water and pat them thoroughly dry with... - 46.0451

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