clay's kitchen |
Acquacotta (Onion Soup, Maremma Style)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Soups
Amount Measure Ingredient -- Preparation Method
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Olive Oil
Tomatoes,Canned,With Liquid
Garlic,Clove,Raw -- Smashed
Onions,Red -- Thinl sliced
Fresh mint, thme or other herbs
Bread, Stale
Heat the olive oil in a pan, add garlic and onions and saute over medium
heat until translucent. Take out the garlic and add the tomatoes, salt,
pepper and herbs of choice. Cook over high heat until the mixture is hot
and all the flavors have combined.
Cover with cold water -- 3 times the amount of the other ingredients --
then reduce the heat to low. Cook partiall covered at least one hour --
the longer the better.
At the last minute, soak the chunks of bread in the soup and serve hot.
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Chicken Cacciatore
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Poultr, Chicken
Amount Measure Ingredient -- Preparation Method
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1 Chicken -- 4lb
1/2 Ba leaf
3 tablespoons Flour
1/8 teaspoon White pepper
1/4 cup Olive oil
1 teaspoon Salt
2 Shallots
1/8 teaspoon Thme
1 Garlic clove
1/8 Teaspoon Marjoram
1/4 Cup Tomato paste
3/4 Cup Mushrooms -- sliced
1/2 Cup White wine -- dr
2 Tablespoon Brand
3/4 Cup Chicken stock
Spagetti/noodles
Cut chicken into individual pieces. Dredge with flour and saute in oil
until golden brown with shallots and garlic. Add remaining ingredients and
simmer, covered, for approx. 1 hr. Serve with boiled spaghetti or noodles.
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Chicken With Sun-Dried Tomatoes And Shiitake Mushrooms
Recipe By : "Bella" Sun Dried Tomatoes Recipe Card
Serving Size : 4 Preparation Time :0:00
Categories : Italian
Amount Measure Ingredient -- Preparation Method
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1/2 cup "Bella" sun-dried tomatoes in oil
1/2 cup dried shiitake mushrooms
3 pounds chicken -- Cut Up
all-purpose flour
3 cups chicken stock -- or canned broth
1 cup dr white wine
3 carrot -- peel & thickl slice
1 teaspoon fresh parsle -- chopped
1 teaspoon dried basil -- crumbled
1 ba leaf
1 whole cloves
salt and pepper
2 large tomatoes -- coarsel chopped
1 cup whipping cream
rice or noodles -- freshl cooked
Soak mushrooms in warm water for 20 minutes.
Pat chicken dr. Dust lightly with flour. Heat oil in heavy Dutch oven oer
high heat. Add chicken (in batches if necessar) and cook until brown,
turning frequentl, about 5 minutes. Drain mushrooms and remove stems.
Slice tomatoes and mushrooms and add to Dutch oven. Return all chicken
pieces. Stir in stock and next 7 ingredients. Season with salt and pepper.
Reduce heat and low. Cover and cook 20 minutes. Add fresh tomatoes; cover
and cook until chicken is cooked through, about 10 minutes.
Remove ba leaf and clove. Transfer chicken and vegetables to platter
using slotted spoon. Tent with foil to keep warm. Stir cream into liquid
in Dutch oven. Boil until reduced to sauce consistenc, about 20 minutes.
Adjust seasoning. Pour sauce over chicken. Serve immediatel with rice or
noodles.
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NOTES : From a recipe leaflet that came with a jar of "Bella" brand
sun-dried tomatoes.
Entered into MasterCook b Garry Howard, Cambridge, MA
garr_howard@hpubmaa.esr.hp.com
Cioppino
Recipe By : jdholmes@access.digex.net (J. David Holmes)
Serving Size : 1 Preparation Time :0:00
Categories : Italian Soups
Seafood, Shellfish Seafood, Fish
Amount Measure Ingredient -- Preparation Method
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1 Onion -- chopped
1 Green Pepper -- chopped
1/2 C Celer -- sliced
1 Carrot -- shredded
3 Cloves Garlic -- minced
3 Tbsp Olive Oil
2 1 Lb Cans Tomatoes, Canned
1 8 Oz Can Tomato Sauce
1 Tsp Basil Leaves -- crumbled
1 Ba Leaf
1 Tsp Salt
1/4 Tsp Black Pepper
1 Lb Halibut Steak -- skinned & boned
1 Dz Clams Or Mussels -- in shells
1/2 Lb Shrimp -- cleaned
1/2 Lb Scallops
1/2 C Dr White Wine
In a heav soup pot, saute onion, green pepper, celery,
carrot and garlic in olive oil until soft.
Add tomatoes, tomato sauce, basil, ba leaf, salt and pepper.
Heat to boiling, reduce heat and simmer, uncovered, for 2 hours.
Remove and discard ba leaf.
Add the halibut, shrimp, scallops and wine, simmer 10 minutes
Place clams in pot and steam 5 - 10 minutes until the clams open
and the fish is flak (or steam the clams in a separate and add
to the soup).
Serve in soup bowls, sprinkled with parsle, accompanied by
French or sourdough bread.
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Crostini alla Fiorentina
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizer Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Olive Oil
Capers
Anchovies
Chicken Broth,Canned,Prepared
Parsle,Fresh,Chopped
Chicken Liver
Bread, Fresh Italian
Saute chicken livers over medium heat in equal amounts of butter and olive
oil. Chop well, mix with capers and finel chopped anchovies. Season with
a little salt and pepper. Return to the pan and stir in a little broth.
Puree everthing until the consistency of a thick paste.
Serve warm or at room temperature on fresh bread. Sprinkle with chopped
parsle.
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Crostini con Porcini alla Giancarlo
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizer Italian
Mushrooms And Seaweeds
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Olive Oil
Tomatoes,Canned,With Liquid
Wine, White
Onions,Red
Mushrooms, Porcini
Anchovies
Bread, Fresh Italian
Heat some olive oil in a pan and saute porcini and onion together over
medium heat until the mushrooms release their water. Add some tomato,
white wine and an anchov or two. Turn the heat up and cook until the
liquid is reduced. Serve hot or at room temperature and fresh bread or
Fettunta (toasted garlic bread).
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Eggplant Parmesan With Sun-Dried Tomatoes
Recipe By : "Bella" Sun Dried Tomatoes Recipe Card
Serving Size : 4 Preparation Time :0:00
Categories : Italian Vegetables
Amount Measure Ingredient -- Preparation Method
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2 medium eggplants -- cut in rounds
olive oil
6 cloves garlic
1 small ellow onion -- diced
2 teaspoons leaf oregano
1 teaspoon dried basil
2 cans tomato paste
1 cup "Bella" sun-dried tomatoes in oil
2 tablespoons brand
12 ounces mozzarella cheese
4 ounces parmesan cheese
1/2 bunch fresh parsle (flat leaf Italian style)
Saute eggplant in olive oil for 10 minutes. Cover and set aside.
Prepare tomato sauce: Saute onion, garlic, pepper, basil and oregano in
olive oil for 5-7 minutes. Stir in brand and cook 5 minutes longer.
Thickl coat baking pan with olive oil. Then add ingredients in layers,
starting with a laer of tomato sauce, then a layer of eggplant, a layer
of Italian parsle, mozzerella and parmesan cheeses.
Repeat until pan is full, finishing laers with tomato sauce. Sprinkle
parmesan on top.
Bake at 350 degrees for approximatel 30 minutes or until bubbling in the
middle.
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NOTES : From a recipe leaflet that came with a jar of "Bella" brand
sun-dried tomatoes.
Entered into MasterCook b Garry Howard, Cambridge, MA
garr_howard@hpubmaa.esr.hp.com
Escarole Soup with Meatballs
Recipe By : David Ruggerio, "Little Italy Cookbook"
Serving Size : 6 Preparation Time :0:00
Categories : Italian Soups
Amount Measure Ingredient -- Preparation Method
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1/4 pound ground beef
1 tablespoon parmesan cheese -- grated
1/2 slice white bread
milk
1 egg olk
1/4 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon parsle -- chopped
4 cups chicken broth
1 head escarole -- cut in 1/2" pieces
1 small onion -- chopped
3/4 cup pastina
2 eggs
1/8 teaspoon salt
2 tablespoons parmesan cheese -- grated
To make the meatballs: Mix all the ingredients in a bowl. Take one
tablespoon at a time and form into balls about 1-inch in diameter.
Refrigerate the meatballs until ou are ready to add them to the soup.
To make the soup: In a soup pot over medium heat, bring the chicken broth
to a boil. Add the escarole, onion and meatballs and cook for 3 minutes.
Add the pastina and cook for an additional 4 to 5 minutes. In bowl, whisk
together the eggs, salt and cheese. Reduce the heat on the soup and
quickl whisk in the egg mixture. Allow to cook for 2 minutes, ladle into
bowls and serve immediatel.
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Fettucini With Sun-Dried Tomatoes
Recipe By : "Bella" Sun Dried Tomatoes Recipe Card
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pasta
Amount Measure Ingredient -- Preparation Method
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6 tablespoons butter
1 1/3 cups whipping cream
4 cups tagliarini or egg noodles -- hot, cooked, drained
1 cup parmesan cheese -- Shredded
salt and pepper -- to taste
nutmeg -- freshl grated
8 oz "Bella" sun-dried tomatoes in oil
In a wide fring pan or chafing dish over high heat on a range, melt
butter until it is lightl browned. Add 1/2 cup of the cream and tomatoes
and boil rapidl until large shiny bubbles form; stir occasionally. (You
can make this part of the sauce earlier in the da, then reheat.) Reduce
heat to medium or place chafing dish over direct flame. Add noodles to the
sauce. Toss vigorousl with 2 forks, and pour in the cheese and the
remaining cream, a little at a time--about three additions. The noodles
should be kept moist but not too liquid. Season with salt and pepper and
grate nutmeg generousl over the noodles (or use about 1/8 teaspoon of the
ground spice.) Serve immediatel.
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NOTES : From a recipe leaflet that came with a jar of "Bella" brand
sun-dried tomatoes.
Entered into MasterCook b Garry Howard, Cambridge, MA
garr_howard@hpubmaa.esr.hp.com
Garden Tomato Sauce
Recipe By : David Ruggerio, "Little Italy Cookbook"
Serving Size : 1 Preparation Time :0:00
Categories : Italian Sauces
Amount Measure Ingredient -- Preparation Method
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1/4 cup extra virgin olive oil
4 cloves garlic -- chopped
pinch red pepper flakes
8 cups plum tomatoes -- peeled, seeded, chop
1 1/2 teaspoons salt
1/4 teaspoon black pepper
3 tablespoons basil, fresh -- chopped
Heat the olive oil in a saucepan over medium heat. Add the garlic
and saute until golden brown. Add the pepper flakes and cook for
1 minute. Stir in the tomatoes, season with the salt and pepper, and
cook, partiall covered, over low heat for 25 minutes. Add the basil
when the sauce is almost completel cooked.
Yield: About 2 cups
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Grilled Veal Chop, Sicilian Style
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Italian Meat, Veal
Amount Measure Ingredient -- Preparation Method
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1 Tomato -- diced
1 Dried Red Chili Pepper Pinch
1/2 Red Onion -- diced
2 tablespoons Extra Virgin Olive Oil
7 Black Olives -- quartered
2 tablespoons Red Wine Vinegar
1 tablespoon Capers
2 Large Veal Loin Chops
1 Tablespoon Fresh Basil -- chopped
1/2 Arugula bunch
1. Mix the tomato, onion, olives, capers, basil, chili peppers, 1
tablespoon of the olive oil and the vinegar. Add salt and pepper to taste.
2. Prehaet a grill or broiler. Brush the veal chops with the remaining
olive oil. Place them on a hot grill or under the broiler, and cook,
turning them once.
3. To serve, line individual plates with a bed of arugula. Remove the
chops from the grill or broiler and place on the arugula. Top with the
tomato mixture. Grind black pepper over the top taste.
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Mamma Salerno's Panzarotti (Potato Croquettes)
Recipe By : David Ruggerio, "Little Italy Cookbook"
Serving Size : 8 Preparation Time :0:00
Categories : Italian Potatoes And Other Tubers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup extra virgin olive oil
2 tablespoons garlic -- chopped
1 shallot -- minced
1 teaspoon red pepper flakes
3 tomato -- peeled, seeded, chop
4 large Idaho potatoes -- peeled
3 egg olk
1/2 cup parmesan cheese -- grated
1 teaspoon salt
1 teaspoon black pepper
1/4 pound mozzarella cheese -- cut 1/4 inch thick
3 egg whites -- slightl beaten
1 1/2 cups bread crumbs
vegetable oil
To make the sauce: Heat the olive oil in a small pan over medium heat. Add
the garlic and saute until beige. Add the shallot and cook until
translucent and the garlic is a light golden color. (Don't let the garlic
burn or it will taste bitter.) Add the pepper flakes and saute for about
10 seconds more. Add the tomatoes and simmer for 15 to 20 minutes.
To make the croquettes: Preheat the oven to 200 degrees F.
In a saucepan, boil the potatoes until tender. Drain the potatoes, place
on a sheet pan, and allow to dr in the oven for about 5 to 10 minutes.
Pass the potatoes through a food mill or ricer (passatutto) and let them
cool in a bowl. Stir in the egg olks and the Parmesan cheese. Season
with the salt and pepper.
Place 2 tablespoons of the potato mixture in the palm of our hand and
make a small ball. Make an indentation in the
center with our thumb. Place 3 cubes of the mozzarella in the center and
bring up the sides of the potato mixture
to cover it. Pinch it well and then roll it between the palms of our
hands until it forms a stick about 2 1/2 inches
long. Repeat the process. Once ou have all the potato sticks done, roll
them in the egg whites, then in the bread
crumbs. Remove excess crumbs and again roll them lightl between the palms
of our hands to set the bread crumbs.
Pour vegetable oil to a depth of 2 inches into a skillet and heat until a
drop of batter dropped into the oil rises right
awa. Deep fry the croquettes until golden brown, drain on paper towels,
and serve immediatel with the sauce on
the side for dipping.
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Millecosedde (Mixed beans with pasta)
Recipe By : Bugialli on Pasta
Serving Size : 12 Preparation Time :1:30
Categories : Italian Soups
Amount Measure Ingredient -- Preparation Method
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1/2 Cup Lentils,Dr
1/2 Cup Beans, Cannellini
1/2 Cup Beans, Borlotti (Cranberr Beans)
1/2 Cup Beans, Fava
1/2 Cup Beans, Garbonzas
1/2 Ounce Mushroom, Porcini, Dried
1 Pound Cabbage,Savo,Raw,Shredded -- Cleaned
2 Whole Onions,Red -- Peeled
2 Stalks Celer,Raw,Stalk
4 Quarts Cold Water
4 Tablespoons Olive Oil
1 Pound Pasta (Spaghetti or linguine)
12 tsp olive oil [This serves about 12 as a light course the wa an
Italian dinner would be served. The dish is then dressed with fine extra
virgin olive oil, a tsp. per individual serving, much as Americans might
put a pat of butter on their veggies. With an Italian bread and a salad it
makes for ahealth lunch or light supper meal. The porcini makes the
flavor ver special.]
Soak the lentils, beans and chick-peas in five different bowls of cold
water overnight. The next morning, soak the mushrooms in a bowl of
lukewarm water for 30 minutes. Rinse the beans, remove and discard the
skins from the fava beans, and put all the beans in a large stockpot.
Slice the cabbage into 1/2-inch strips, coarsel chop the onions and
celer, and add the vegetables to the pot. Drain the mushrooms, making
sure no sand is attached to the stems, and place the pot over medium heat.
When water reaches a boil, simmer for 1 hour.
When all the vegetables and legumes are almost cooked, add coarse salt to
taste, then add the oil (4 tsp) mixing ver well. When the soup reacxhes a
boil again, add the pasta broken into thirds, and cook for 9 to 12 minutes
depending on the brand. As the pasta cooks, stir the mixture several times
to prevent it
from sticking to the bottom of the pot. Taste for salt and pepper. When
the pasta is cooked, even the least tender beans will be completel cooked
and others will be pureed to form a quite thick minestra. Remove the pot
from the heat and let mixture rest for 10 minutes before serving. Pour 1
teaspoon of olive oil over each serving.
In Calabria this would be eaten at either room temperature or prepared in
advance and reheated.
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Pasta E Fagioli
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Soups
Amount Measure Ingredient -- Preparation Method
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Olive Oil
Beans, Cannellini -- Soaked
Wine, Red or White
Pasta, Tubettini
Onions,Red
Tomato Paste
Stock, Beef, Chicken or Vegetable
Prosciutto -- Cut into chunks
Rosemar,Dried
Heat olive oil in a pan and saute onions over medium heat until golden.
Add the prosciutto and allow it to melt into the oil. When everthing has
had a chance to blend together, add some black pepper and the beans,
mashing some of them into the mixture. Mix well and add a generous glass
of wine. Add the rosemar and two soup spoons of tomato paste if you like.
Cover the beans with broth or water, bring to a boil, then reduce heat and
continue to cook, partiall covered.
When the beans start to get tender take half of them out, mash them and
add them back to the pot. Continue to simmer over low heat . Take out the
prosciutto. If the soup seems too thick add water.
During the last few minutes of cooking add the pasta pieces. After about
30 minutes when everthing smells right, serve the soup with a little
olive oil on top.
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Pasta With Sun-Dried Tomato Sauce Supreme
Recipe By : "Bella" Sun Dried Tomatoes Recipe Card
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pasta
Dressing, Grav And Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons butter
1 1/2 cups whipping cream
1/2 teaspoon nutmeg -- freshl grated
8 oz "Bella" sun-dried tomatoes in oil
4 cups pasta -- *
1 egg olk
3/4 cup parmesan cheese -- freshl grated
* hot cooked pasta, such as fresh egg noodles, fettucini, tagliarini, or
hot or cold tortellini, ravioli or gnocchi.
Melt butter with cream, tomatoes, and the 1/2 teaspoon nutmeg in a wide
fring pan. Stir in the cooked pasta and bring quickly to boiling; stir
gentl from time to time. Let boil rapidly 1 to 2 minutes, then blend a
little of the hot sauce with the egg olk. Remove pan from heat and stir
in egg olk mixture and the 3/4 cup Parmesan cheese, blending thoroughly.
Serve at once, offering additional nutmeg and Parmesan cheese.
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NOTES : From a recipe leaflet that came with a jar of "Bella" brand
sun-dried tomatoes.
Entered into MasterCook b Garry Howard, Cambridge, MA
garr_howard@hpubmaa.esr.hp.com
Polenta with Sauage and Tomato Sauce
Recipe By : David Ruggerio, "Little Italy Cookbook"
Serving Size : 6 Preparation Time :0:00
Categories : Italian Meat, Pork
Amount Measure Ingredient -- Preparation Method
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1 tablespoon olive oil
1 pound Italian sausage, sweet -- cut in 2" pieces
1/2 pound mushrooms, cremini
1 cup polenta, instant
2 tablespoons butter
3 tablespoons marscarpone cheese
1/4 cup parmesan cheese -- grated
2 teaspoons salt
pinch black pepper
Heat the olive oil in a large saute pan and cook the sausage over medium
heat.
Add the mushrooms and continue to saute for another 3 to 4 minutes. Mix
with
the tomato sauce and reserve.
Prepare the polenta as instructed on the package. Immediatel after the
final
stage of cooking, stir in the butter and cheeses, and season with the salt
and
pepper. Spoon the polenta onto individual plates or a platter, making a
well for
the sauce. Spoon the Garden Tomato Sauce (see recipe) into the well and
serve immediatel.
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Shrimp Scampi Primavera
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Spaghetti
1/2 c Olive oil
1/2 t Lemon peel ; (finel chopped
1/2 lb Shrimp ; med, cleaned
2 T Lemon juice
3/4 t Salt
1/8 t Pepper
2 T Basil
Cook and drain spaghetti as directed on package.
Meanwhile, heat oil in large skillet and saute garlic and lemon peel
about 30 seconds. Add vegetables and shrimp; cook and stir over
medium heat until shrimp turns pink (5 to 7 min).Sprinkle with lemon
juice, salt and pepper. Stir in basil and parsle.
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Spaghetti Al Sugo Di Spigola (Spaghetti W/ Sea Bass Sauce)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Pasta
Seafood, Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Olive Oil
Wine, White
Tomatoes,Canned,With Liquid -- Smashed
Pepper,Red,Crushed
Spaghetti,Dr
Odori
Fish, Sea Bass or other white fish
Oregano, thme, rosemary, etc.
Clean the fish and cut into pieces. Cook the odori in olive oil over
medium heat until soft. Add the fresh herbs. Add the fish and cook until
it loses water. Add enough wine to cover and reduce the liquid over high
heat. Remove the fish, grind it up and return the puree to the pot. Cover
with tomatoes, bring to a boil, turn the heat to low and cook partiall
covered for 1.5 to 2 hours.
Serve over spaghetti.
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Sun-Dried Tomato Spaghetti Sauce
Recipe By : "Bella" Sun Dried Tomatoes Recipe Card
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Italian
Dressing, Grav And Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces "Bella" oil-packed sun-dried tomatoes -- undrained
1 cup onion -- chopped
1 cup celer -- chopped
1 cup carrot -- diced
3 cloves garlic -- minced
2 28 oz cans whole tomatoes -- undrained
2/3 cup Chablis or other dr white wine
1 teaspoon dried fennel seed
1/2 teaspoon pepper
Drain dried tomatoes, reserving 1/4 cup oil. Chop tomatoes, and set aside.
Heat reserved oil in a Dutch oven; saute onion, celer, carrot and garlic
in hot oil 15 minutes, stirring occasionall. Stir in dried and canned
tomatoes, wine, fennel seeds, and pepper; cook, uncovered, over medium
heat 1 hour or to desired consistenc, stirring mixture occasionally.
Position knife blade in food processor bowl; add half of sauce mixture.
Pulse 4 or 5 times or until mixture is chopped but not smooth. Repeat the
same procedure with remaining half of sauce mixture. Serve over hot pasta.
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NOTES : From a recipe leaflet that came with a jar of "Bella" brand
sun-dried tomatoes.
Entered into MasterCook b Garry Howard, Cambridge, MA
garr_howard@hpubmaa.esr.hp.com
Sun-Dried Tomatoes Beef Stew
Recipe By : "Bella" Sun Dried Tomatoes Recipe Card
Serving Size : 4 Preparation Time :0:00
Categories : Stews Italian
Meat, Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon olive oil
2 Tablespoons boneless beef -- cut in 1/2" cubes
1 Large onion -- finel chopped
1 Cup beef broth -- or water
1 Cup dr red wine
1/2 Cup "Bella" sun-dried tomatoes in olive oil
Heat oil in large skillet and brown beef in single laer in 2 or 3
batches. Transfer beef to Dutch oven as it browns. Salt and pepper each
batch to taste. Reduccing heat, in same pan saute onions until tender and
clear. Add broth or water and scrape bottom of pan to dissolve all browned
bits. Transfer all to Dutch oven. Add wine and "Bella" Sun-Dried tomatoes.
Bring to boil. Reduce to slow simmer and cook, covered, about 2 hours or
until beef is tender. Add vegetables of our choice, and cook, covered,
until vegetables are of desired doneness.
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NOTES : From a recipe leaflet that came with a jar of "Bella" brand
sun-dried tomatoes.
Entered into MasterCook b Garry Howard, Cambridge, MA
garr_howard@hpubmaa.esr.hp.com
Sun-Dried Tomatoes Vinaigrette
Recipe By : "Bella" Sun Dried Tomatoes Recipe Card
Serving Size : 4 Preparation Time :0:00
Categories : Italian Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces "Bella" sun-dried tomatoes in oil
3/4 cup olive oil
1 cup fresh basil -- minced
1 tablespoon garlic -- minced
1/2 cup green onion -- chopped
salt and pepper -- to taste
Place in blender tomatoes, vinegar, olive oil, basil, garlic and green
onion. Blend mixture until cream. You may season to taste with salt and
pepper. Serve on tossed green salad with garden fresh vegetables. Add
bacon bits, croutons and cheddar cheese as ou wish.
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NOTES : From a recipe leaflet that came with a jar of "Bella" brand
sun-dried tomatoes.
Entered into MasterCook b Garry Howard, Cambridge, MA
garr_howard@hpubmaa.esr.hp.com
Uova Farcite al Limone
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Eggs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 each eggs, hard-boiled -- peeled
1/4 teaspoon lemon rind -- grated
3 tablespoons olive oil
1 tablespoon lemon juice -- fresh
salt
black pepper -- freshl ground
dash caenne pepper
18 each capers -- drained
18 each salmon roe
Cut eggs lengthwise into halves. Lift out the olks, and mash them with a
fork until smooth. Blend in lemon rind, olive oil, lemon juice, salt and
pepper to taste, and Tabasco. Fill eggs with the mixture and top each
with either 3 capers or 3 fish eggs. Cover with a plate and chill before
serving.
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