Italian Cooking Recipies

8/12/2019 Italian Cooking Recipies

1/18

ITALIAN COOCKING

1. Fettuccini2. Mushroom Manicotti3. Crispy Calamari4. Penne Arrabbiata5. Tuscan Grilled Salmon with Grilled Asparagus6. Ultimate Caesar Salad7. Pasta Fagioli8. Papa's Pasta Sauce9. Goat Cheese and Boursin Raviolis10. Stuffed Artichokes11. Bruschetta with Truffle-Style Sauteed Mushrooms12. Rigatoni con Salsiccia e Caprino13. Seafood Linguine14. Herb Crusted Salmon with Aioli15. Artichoke and Mushroom Lasagna16. Stromboli

17. Healthy Deep Dish Pizza18.


2/18

Fresh Fettuccini

Ingredients

3 cups all purpose flour("00" flour makes the finest pasta)5 large eggs

Directions

1. Combine flour and eggs in a heavy duty mixer with a dough hook. You will not be able to mix

the dough completely in the mixer. (The dough can also be made entirely by hand by simply

putting the eggs and flour in a bowl and combining by hand instead of with the mixer.) Once the

dough starts to come together, place it on a table and knead it for another 5 minutes or until the

dough becomes smooth and elastic. Form the dough into a 6-8 inch cylinder. Let rest 5-10

minutes before proceeding.

2. Cut the dough into 6 pieces. Take each piece of dough, spread it out by hand a bit, flour it,and roll it through the pasta machine on the thickest setting. Take the dough, fold in thirds andput it through the machine again. Repeat this one more time. After this, you should have arectangular piece of dough that is smooth and ready to be worked.

3. Start putting the dough through progressively thinner settings until a setting of 5-6. (It shouldnot be the thinnest setting as this will make fettuccine that is too thin and without the necessarybite.) Cut each sheet in half, flour lightly, and reserve until the remaining pieces of dough havebeen rolled out.

4. Cut each piece of dough using the fettuccine cutter. Flour the cut pasta so that it does not

stick together.

5. Once all the pasta is cut, cook the pasta by dropping the pasta a bit at a time into a large potof boiling salted water. Stir with a meat fork to be sure that the pasta does not stick together.

6. Remove after only several minutes of cooking as the pasta will cook quickly. The pastashould be nicely al dente.

7. Serve hot with your favorite topping.


3/18

Mushroom Manicotti

Ingredients

3 tbsp (45 mL) butter

2 onions, chopped

4 cloves garlic, minced

1 tsp (5 mL) dried thyme

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) pepper

8 cups (2 L) sliced button mushrooms

(1-1/2 pounds/750 g)

8 cups (2 L) sliced stemmed exotic

mushrooms, (1 pound/500 g)

1/3 cup (75 mL) dry white wine

12 manicotti shells

2 cups (500 mL) shredded mozzarella cheese

1/3 cup (75 mL) finely chopped fresh Italian parsley 1/4 cup (60 mL) freshly grated Parmesan cheese

4 plum tomatoes, diced

1 roasted sweet red pepper, diced

3 tbsp (45 mL) butter

3 tbsp (45 mL) all-purpose flour

3 cups (750 mL) milk

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) pepper

3 oz (85 g) cream cheese, cubed

Directions

Preheat oven to 400F (200C).

In large saucepan, melt butter over medium heat; cook onions, garlic, thyme, salt and pepper,stirring occasionally, for 20 minutes or until onions are light golden. Add button and exoticmushrooms; cook for about 8 minutes or until mushrooms release liquid. Increase heat to high;cook, stirring often, for about 10 minutes longer or until mushrooms are tender and liquid isabsorbed. Stir in wine; continue cooking until all liquid is absorbed. Remove from heat and letcool to room temperature.

Meanwhile, in large pot of boiling salted water, cook manicotti shells for about 15 minutes or

until tender but firm. Drain and cool in cold water. Arrange in single layer on damp tea towel;cover with plastic wrap.

Sauce:Meanwhile, in heavy-bottomed saucepan, melt butter over medium heat. Whisk in flouruntil smooth; cook, whisking for 1 minute. Whisking constantly, add milk, 1/2 cup (125 mL) at atime. Stir in salt and pepper; cook, stirring and scraping bottom of pot to prevent scorching, forabout 15 minutes or until thickened. Whisk in cream cheese just until melted. Remove fromheat; spread 3/4 cup (175 mL) of the sauce in 13- x 9-inch (3 L) baking dish.


4/18

Stir mozzarella cheese and 1/4 cup (50 mL) of the parsley into mushroom mixture; spoon 1/2cup (125 mL) into each manicotti shell. Arrange in dish in 2 rows. (Manicotti and remainingsauce can be covered and refrigerated separately for up to 24 hours. Increase baking time by15 minutes.) Pour remaining sauce over manicotti, spreading to cover; sprinkle with half of theParmesan cheese. Bake for 25 minutes or until bubbly at edges and cheese is golden brown.

In bowl, stir together tomatoes, red pepper and remaining parsley. Spoon half over centre ofeach row or manicotti. Sprinkle with remaining Parmesan cheese; bake for 5 to 10 minuteslonger or until light golden and bubbly at edges. Remove from oven; let stand for 10 minutesbefore serving.

Crispy Calamari

Ingredients 1-1/2 lb (680 g) fresh or thawed squid 8 cups (2 L) canola oil, safflower or

other vegetable oil 1/2 cup (125 mL) all-purpose flour 1/4 cup (60 mL) cornstarch 1/2 tsp (2 mL) cayenne pepper 1/2 tsp (2 mL) sea salt or salt 1 lemon, cut into wedges

Directions

This requires a thin coating of flour mixture then quick-frying in the proper temperature of oil.There are only a few necessary cleaning steps to remove the tough, inedible bits of squid. Orbuy them already cleaned and frozen at fishmongers and some supermarkets.Holding squid tube, pull off head and tentacles; set aside. Rinse squid tubes under cold water,

rubbing off purplish skin. Pull out and discard "pen" (clear long plastic-like skeleton) from centreof tubes.

On cutting board, pull off and discard fins from tubes. Cut off and discard eyes and head fromtentacles, keeping tentacles attached on ring on top; squeeze hard beak from centre oftentacles and discard.

Cut tubes crosswise into 1/2-inch (1 cm) wide rings; pat dry. In wok or deep heavy-bottomed potwith oil thermometer, heat oil to 375F (190C).

Meanwhile, in large plastic bag, shake together flour, cornstarch and cayenne pepper. All atonce, add squid tentacles and rings to flour mixture; shake to coat. Transfer to sieve; lightly

shake off excess flour mixture.

Fry calamari, in batches, until golden, 1 to 1-1/2 minutes.

Using slotted spoon, transfer to paper towellined plate. Sprinkle with salt just before serving withlemon wedges.

Tip: No oil thermometer? If oil is hot enough, it should bubble vigorously after dropping in onepiece of floured calamari, and calamari should turn golden in 1 to 1-1/2 minutes.


5/18

Penne Arrabbiata

Ingredients 1 lb dried penne pasta 4 tbsp extra virgin olive oil 5 oz pancetta, cut into strips 2 cups fresh tomato puree or

jarred tomato puree 2 tbsp hot peppers, minced, or to taste 1 garlic clove, chopped 10 basil leaves 1 tbsp chopped fresh Italian parsley for serving freshly grated Parmesan cheese to taste salt

Directions

1. In a large skillet, heat 2 tbsp. olive oil at medium heat and add the garlic. When the garlicbegins to soften, add the pancetta strips and fry for 1 to 2 minutes.

2. Add the tomato pure, hot peppers and a little salt. Bring to a boil and then reduce to asimmer. Cook until the tomatoes have reduced, about 15 minutes.

3. Meanwhile, cook the pasta in salted boiling water according to package directions. Pastashould be cooked al dente (firm to the bite).

4. When pasta is ready, add fresh herbs to the sauce and toss in the pasta. Drizzle with olive oiland freshly grated Parmesan cheese. Enjoy!

Tuscan Grilled Salmon with Grilled Asparagus


6/18

Ingredients

4 to 6 oz pieces of boneless and skinless salmon fillet 1 1/2 teaspoons Italian herb blend 1/4 teaspoon ground coriander 1/2 teaspoon ground fennel (may need to grind your own in a spice grinder) 1/2 teaspoon salt 3/4 teaspoon ground black pepper 2 bunches thin asparagus, with the bottom 2 inches trimmed off 2 garlic cloves, minced 5 Tablespoons olive oil 1/3 cup chopped kalamata olives 1 Tablespoon small capers 2 Tablespoons minced parsley (Italian preferably) 2 1/2 teaspoons lemon juice

Directions

1. Combine Italian herb blend, coriander, fennel, 1/2 teaspoon black pepper, and 1/4 teaspoon

salt in a bowl. Sprinkle on the salmon fillets.

2. Rub asparagus with 2 Tablespoons olive oil, 1/4 teaspoon of salt, 1/4 teaspoon of blackpepper and garlic.

3. Combine 2 Tablespoons olive oil, kalamata olives, capers, parsley, and lemon juice. Reserve.

4. Rub salmon with 1 Tablespoon of olive oil. Gill over medium high heat until the salmon ismoist but cooked (about 3-4 minutes per side depending on the thickness of the salmon). At thesame time, grill the asparagus until it is al dente.

5. Place asparagus on the bottom of a platter. Top with salmon and then the olive/capermixture.

Ultimate Caesar Salad

Ingredients

2 garlic cloves, crushed 1/4 cup freshly grated parmigiano cheese 1/3 cup olive oil 1 lemon, juiced 3 anchovy filets 2 egg yolks 1 tsp Worcestershire sauce 1 tsp Dijon mustard 4 slices of bacon 1 head romaine lettuce leaf, chopped


7/18

Directions

Croutons

4 slices rustic Italian bread 3 tbsp butter 2 tbsp grated parmigiana

For the Croutons:Trim and discard crusts from bread. Cut bread into 1/2 inch (1 cm) cubes. Melt the butter in apan over medium heat. In a bowl, add the diced bread, parmigiano cheese and the meltedbutter. Mix well and bake in a preheated oven at 400F until golden, about 5 minutes. Set asideand allow to cool.

For the DressingFinely chop anchovies and place in a large bowl. Whisk in the egg yolks. Add lemon juice, Dijon,Worcestershire and whisk until combined. Gradually whisk oil into mixture, pouring very slowlyto emulsify. Mix in about half of the parm and season with salt and pepper to taste.

To ServeRub crushed garlic around salad bowl.(A wooden bowl is great for this). Tear or slice lettuce intopieces and gently toss with dressing. Sprinkle with parmigiano cheese, bacon and croutons.Serve with lemon wedges for those who like a tangier dressing.

Pasta Fagioli

Ingredients

3 cans tomato sauce 2 cans paste 2 green peppers 2 onions Garlic clove 1 small container of minced garlic 1 and a half tablespoons of garlic powder Just enough olive oil to saute the garlic clove 1 teaspoon salt 1 and half tablespoons of black pepper 1 package of basil leaves

1 pound Small pasta 2 cans garbonzo beans 2 cans white kidney beans 1 can pinto beans 1 bag Large pasta (found only in the freezer section at grocery stores) Romano cheese block Ham bone or 3-4 ham hocks


8/18

Directions

In one large pot, boil ham bone (or ham hocks) down to create a ham stock. Boiling time is

approx 2 hours

In another large pot, add a small amount of olive oil and saute' whole garlic cloves. Add sauceand paste. Cut both peppers in half, remove the core and add the halves in their entirety. Cutboth onions once in half and add as well. Add basil leaves, and all of the "juice" from the mincedgarlic container. Add grated romano cheese and seasonings to taste and cook for approximately2 hours.

Remove ham bone from stock and salvage and ham to add to the final product. Begin addingham stock to the sauce until you reach a thin soup consistency. Add all beans

Cook small pasta in separate pot (I used beer instead of water to boil my pasta). Add pasta tothe final product and simmer for approx 20 min

Tear of some chunks of Italian bread and enjoy!!

Papa's Pasta Sauce

Ingredients

3 106 oz. cans of tomato sauce 1 106 oz. can of tomato paste 8 lbs of ground beef 4 to 5 lbs Italian sausage 4 -5 large yellow onions rough chopped 1 2 cups chopped garlic or more to taste 48 60 oz of sliced mushrooms 2 bunches of parsley rough chopped Oregano to taste - appro 4 to 8 Tbsp 5 to 10 carrots 5 to 10 celery stalks with tops 1 gallon chicken stock Good red wine

Directions

Saut onions and garlic until translucent. Add beef and sausage and brown you can drain fat if

you like. Add mushrooms and brown. Add tomato sauce and paste plus parsley. Simmer 3 to 4hours stirring as needed. Add seasoning and red wine as needed. Meanwhile in separate pan

simmer chicken stock and carrots and celery. Add stock to sauce as needed to maintain

consistency. When stock is done blend carrots and celery with some chicken stock in food

processor and add to sauce


9/18

Goat Cheese and Boursin Raviolis

Ingredients 2 cups all purpose flour

("00" flour makes the finest pasta) 5 large eggs 3 for ravioli, 1 for filling

and 1 for egg wash 12 oz fresh goat cheese 5 oz Boursin cheese 1 egg 2 T. chopped basil 1 T. chopped Italian parsley Salt and black pepper 2 cloves of garlic, minced butter 1 zucchini, cut into 1/4 inch half moons 1 bunch rapini, chopped into chunks parmesan cheese, grated, for serving

Directions

1. Combine flour and eggs in a heavy duty mixer with a dough hook. You will not be able to mix

the dough completely in the mixer. The dough can also be made entirely by hand by simply

putting the eggs and flour in a bowl and combining by hand instead of with the mixer.

2. Once the dough starts to come together, place it on a table and knead it for another 5

minutes or until the dough becomes smooth and elastic. Form the dough into a 6-8 inch

cylinder. Let rest 5-10 minutes before proceeding.

3. Cut the dough into 6 pieces. Take each piece of dough, spread it out by hand a bit, flour it,and roll it through the pasta machine on the thickest setting. Take the dough, fold in thirds and

put it through the machine again. Repeat this one more time. After this, you should have a

rectangular piece of dough that is smooth and ready to be worked.

4. Start putting the dough through progressively thinner settings until the thinnest setting. It may

be necessary to cut the dough sheet in half if it is getting too long to handle. Cut each sheet in

half, flour lightly, and reserve until the remaining pieces of dough have been rolled out.

5. For the filling, miix all remaining ingredients until well blended. After the raviolis are cooked,

coat them with a small amount of butter and Parmigiano-Reggiano before serving.

6. To make the raviolis, with a long strip of dough on the table, put small spoonfuls of filling on

the bottom half of the dough, about 2 inches apart.

7. Take an egg and whisk it with a little bit of water, creating an egg wash. With a pastry brush,

brush the eggwash around each spoonful of filling. This will act as the glue to seal the ravioli.

8. Fold the top of the dough over all the spoonfuls of filling, pressing the dough together around

the filling to get out any air. Use a small bowl or the back of a cookie cutter to seal the dough


10/18

well. Then, with a small cookie or ravioli cutter, cut each one from the dough. Press each one

again to make sure they are well-sealed.

9. Put a pot of water on the stove to boil. Drop the ravioli in the boiling water, cooking for about

3 to 4 minutes. They are done when they float to the top.

10. In a skillet, melt a tablespoon of butter and add minced garlic, cooking for about 30 seconds

to bring out the flavor. Add in zucchini and rapini, cooking until zucchini has softened and rapini

has wilted slightly.

11. With a spider strainer or slotted spoon, take the ravioli out of the boiling water and drop into

the saute pan with the vegetables. Stir to coat with butter and add a bit of grated parmesan

before serving.

Mom's Spaghetti and Meatballs

Ingredients

2 tbsp olive oil 1/2 onion, finely chopped 1 garlic clove, finely chopped 8 cups tomato sauce or tomato puree salt and freshly ground pepper 4 to 6 basil leaves, chopped 5 ounces ground veal 5 ounces ground beef 5 ounces ground pork pinch dried oregano 1/4 cup finely chopped Italian parsley to taste salt and freshly ground pepper

1/2 Parmesan cheese, grated 2 eggs 1/4 cup milk 1/2 cup bread crumbs, unseasoned 1/4 cup olive oil, for rolling meatballs 1 pound spaghetti for serving Parmesan cheese

Directions

1. For the tomato sauce: Add olive oil to large saucepan or Dutch oven over medium heat. Add

onion and garlic. Saute onions and garlic until softened and lightly golden, about 3 to 5 minutes.

Add tomato sauce and bring to a boil. Season the sauce with salt and pepper. Reduce heat tolow and let sauce simmer, until slightly thickened, about 30 minutes.

2. While sauce is simmering, make the meatballs. In a large bowl, combine ground meats,oregano, parsley, Parmesan, salt and pepper, eggs, milk and bread crumbs. Coat your handswith olive oil and roll meatballs, about the size of a golf ball. Makes about 16 meatballs.


11/18

3. Add meatballs to the simmering tomato sauce. Cook until meatballs are no longer pink in thecentre and sauce has thickened, about 30 minutes. Stir in fresh basil.

4. While the meatballs are cooking in the sauce, cook spaghetti in a large pot of salted water.Cook until al dente.

5. To serve spaghetti and meatballs: Toss spaghetti with tomato sauce and serve as a firstcourse or pasta starter. Remove meatballs to a platter and serve as an main course with salad.Serve both with freshly grated Parmesan cheese. Makes about 16 meatballs.

Stuffed Artichokes

Ingredients

6 fresh artichokes 1/2 lb piece of Parmesan Riggiano 2 cups of seasoned breadcrumbs

1 cup of grated Parmesan Cheese 1/3 cup of olive oil

Directions

Start by cutting tops and step off of each artichoke. Peel a layer off of each stem for tenderness.

Boil artichokes and just stems for about 20 minutes. Remove and cool.

While they are draining and cooling, mix the two cups of seasoned bread crumbs and the 1 cupof grated cheese together. Then cut up the piece of parmesan into thin small pieces (about 1inch in length).

Take the artichoke and spread it open enough to stuff. Take about 6 pieces of the parmesanand press into each artichoke randomly.

Now fill each artichoke with a generous amount of the bread crumb mixture. (Tapping theartichoke on counter to pack mixture well).

Then pour about a tablespoon of olive oil over the top of each artichoke.

Place all 6 artichokes and stems into a roasting pan.

Pour tap water into pan to about 1/3 of the way up the artichokes (no more than that).

Cover pan and place in pre-heated oven. Set oven to 375 for about 1 hr to an 1 hour and a half.

When an artichoke leaf pulls easily from a cooked artichoke, they are done.


12/18

Bruschetta with Truffle-Style Sauteed Mushrooms

Ingredients 1/3 cup extra virgin olive oil 2 garlic cloves, peeled 3/4 pound fresh Cremini mushrooms 1 tablespoon finely chopped flat leaf

Italian parsley Splash of dry white wine Kosher or sea salt to taste Freshly ground black pepper to taste 10 slices day-old crusty rustic Italian

bread, approximately 1/2-inch thick(preferably Pugliese or Ciabatta)

1 clove garlic, peeled and cut in half lengthwise Extra virgin olive oil for drizzling

Directions

Preheat grill, grill pan or oven to 350 degrees.

Clean the mushrooms with a soft brush or by wiping gently with a slightly damp cloth. Trim offwoody stems and discard. Cut the mushroom caps in half then chop each into thin slices. Cutthe garlic cloves in half lengthwise then slice halves crosswise into paper-thin slivers.

Heat the olive oil over medium heat in a heavy skillet large enough to comfortably hold themushrooms in a single layer without crowding. Add the sliced garlic and cook for 1 minute orless until garlic sizzles and softens without browning. Place the mushrooms in the skillet andtoss gently in the cooking oils to coat. Spread mushrooms in a single layer and cook for 4 to 5minutes undisturbed until caramelized, stirring only once to turn.

Once the mushrooms begin to release their natural moisture and create juices, season to tastewith salt and pepper and add a splash of white wine. Saut for a few more minutes, stirringoccasionally, until mushrooms are cooked and liquid has almost all evaporated. Add thechopped parsley and stir to incorporate. Taste and adjust seasoning if needed. Removemushrooms from heat and set aside.

Arrange the bread slices in a single layer on preheated grill or in a large baking sheet. Grill thebread or toast in hot oven for a few minutes on each side until surface is crisp but center isslightly soft, without allowing bread to dry completely. Remove bread from heat and place on awork surface.

Insert the tines of a fork into the rounded top of garlic half. While the bread is hot, rub each slicelightly with the flat side of the garlic half, working quickly so the garlic "melts" into each warmbread slice (it is important to rub quickly and lightly or the garlic taste will be too strong). Drizzlethe bruschetta generously with extra virgin olive oil. Heap 2 tablespoons sauted mushroomsonto each bread slice. Arrange on a warm serving platter and enjoy immediately.


13/18

Rigatoni con Salsiccia e Caprino

Ingredients

1 lb rigatoni 1/3 cup freshly grated

Parmesan cheese 3-cup Italian peeled tomatoes 1/2 lb mild Italian sausage

(casing removed and chopped) 1 small onion finely chopped 2 cloves of garlic 2-tablespoon olive oil 2 spring fresh basil 2 spring fresh thyme 1/2 cup dry white wine 1/3-cup sun dried tomatoes cut into small pieces 4-5 oz domestic goat cheese

Directions

1. Heat up the olive oil in a medium saucepan, over medium heat, add the onions and garlic,cook until lightly golden or translucent, add the sausage and cook until lightly color.

2. Add the fresh herbs and deglaze with the white wine. Let evaporate. At this point add thetomatoes and bring the sauce to a boil, reduce the heat and simmer gently for 25-30minutesuntil the sausage is cooked.

3. Meanwhile bring a large pot of salted water to a boil, add the pasta and cook until "aldente"(firm to the bite).

4. Add the sun dry tomatoes to the sauce and cook for couples more minutes until tender. Drainthe pasta and placed in a large serving bowl.

5. Add some of the sauce and mixed well.

6. Add more the sauce if necessary. Sprinkle with the Parmesan and goat cheese. Serve andenjoy.

Seafood Linguine

Ingredients

1 tbsp (15 mL) olive oil1 onion, diced1 cup (250 mL) diced fennel bulb2 cloves garlic, minced2 bay leaves1/4 tsp (1 mL) salt1 can (28 oz/796 mL) whole tomatoes3/4 cup (175 mL) dry white wine


14/18

3 tbsp (45 mL) tomato paste1/2 tsp (2 mL) paprika1/2 tsp (2 mL) dried Italian herb seasoning1/4 tsp (1 mL) hot pepper flakes1 lb (454 g) mussels1 lb (454 g) large shrimp, peeled and deveined

1 lb (454 g) linguine2 tbsp (30 mL) minced fresh parsley

Directions

In Dutch oven, heat oil over medium-high heat; saut onion, fennel, garlic, bay leavesand salt until softened, about 5 minutes.

Add tomatoes, breaking up with spoon. Add wine, tomato paste, paprika, Italianseasoning and hot pepper flakes; cover and simmer over medium heat, stirringoccasionally, for 15 minutes.

Meanwhile, scrub mussels and remove any beards; discard any that do not close whentapped. Add to pan along with shrimp, stirring to coat. Cover and cook, stirring

occasionally, until mussels open and shrimp turn pink, 7 to 10 minutes. Discard bayleaves and any mussels that do not open.

Meanwhile, cook linguine according to package instructions. Serve topped with musselmixture. Sprinkle with minced parsley.

Herb Crusted Salmon with Aioli

Ingredients

1/4 Cup Fresh Italian Parsley, chopped1/4 Cup Freshly-grated real Parmesan Cheese

2 Tbsp Fresh Thyme, chopped1 tsp. Lemon zest, finely grated1/2 tsp. Salt2 Cloves Garlic, peeled1 1/2 Cups Fresh White Bread Crumbs1/4 Cup Butter (1/2 stick), melted, divided2 1/2 -3 1/2 Pound Salmon Fillet

Directions

In food processor, combine chopped parsley, parmesan, thyme, lemon zest, and salt. Withmachine running, drop garlic through feed tube and process till finely chopped. Transfer to large

bowl.Place bread in processor and make medium to fine crumbs. Add breadcrumbs to herb mixtureand toss to blend. Add 3 Tbsp of the melted butter and combine well.Pat salmon dry and place, skin side down in greased large, shallow baking pan. Brush with theremaining melted butter. Pack crumb mixture on salmon until evenly distributed. Bake 20-25minutes in preheated 450 oven until center is opaque. If crumbs brown too quickly, coverloosely with foil.

Transfer to serving platter. Serve with Herbed Aioli (recipe below).


15/18

Ingredients:

1/3 Cup Fresh Italian Parsley, minced1/3 Cup Fresh Cilantro, minced1/4 Cup Green Onion, minced2 Tbsp Red Wine Vinegar

2 Cloves Fresh Garlic, minced1/4 tsp. Dried Oregano1/4 tsp. Freshly-ground Black Pepper1/4 tsp. Cayenne Pepper1 Cup Hellman's Real Mayonnaise

In small bowl, combine minced parsley, cilantro, green onions, vinegar, garlic, oregano, pepper,and cayenne. Stir until combined then add mayo and blend well. Let mixture sit for at least 45minutes for flavors to meld or cover and chill overnight.

Artichoke and Mushroom Lasagna

Ingredients

2 tablespoons butter (for vegetable filling)2 teaspoons garlic, chopped1 pound mushrooms, sliced1 pound frozen artichoke hearts coarsely

chopped1 cup vermouthSalt and pepper to taste (for vegetable filling)4 1/2 tablespoons butter (for bechamel sauce)4 1/2 tablespoons flour4 1/2 cups milk

1 1/2 cups grated Parmesan cheeseSalt and pepper and nutmeg to taste (for bechamel sauce)1 cup Parmesan cheese finely grated for sprinkling1 9-ounce box Barilla oven-ready lasagna (no boil style)1 pound whole milk mozzarella, sliced thin

Directions

To make vegetable filling: In a large skillet over high heat, melt the butter. Stir in the garlic andmushrooms. Cook stirring for 3 to 4 minutes until mushrooms release moisture. Stir in theartichokes and vermouth. Continue cooking another 3 to 4 minutes. Season to taste with saltand pepper. Set aside.

To make bechamel sauce: Melt butter in a medium saucepot over medium high heat untilfoamy. Stir in flour, cooking stirring for 30 seconds to 1 minute. Slowly whisk in milk. Lower heatto medium low and continue cooking, stirring constantly for 7 to 8 minutes, until thick enough tolightly coat a spoon. Stir in the 1 1/2 cups Parmesan cheese. Season to taste with salt, pepperand nutmeg.

To assemble lasagna: Ladle 2/3 cup bechamel into the bottom of a 9 by 13 by 3-inch pan, coverwith lasagna noodles and add 1/4 of the vegetable mixture. Ladle over another 2/3 cup


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bechamel. Top with 1/4 of the sliced cheese and sprinkle with some Parmesan. Top withanother layer of noodles and repeat until you have 4 layers of vegetables. Finish with noodles,top with bechamel and sprinkle generously with Parmesan cheese. Cover with foil and bake at350 degree oven for 1 hour. Remove the foil and increase the heat to 450 degree oven. Bakean additional 10 minutes to brown on top.

* Serve with green salad and crusty Italian bread

Seafood Linguini

Ingredients:

4 Tablespoons extra virgin olive oil 16 oz. sliced mushrooms 5 cloves minced garlic 1/2 teaspoon chile flakes 5 very large tomatoes, seeded, and diced (yield 7 cups) 3 finely chopped fillets that have been well rinsed 3/4 cup clam juice (available in a jar) 1/3 teaspoon salt 1 lb. assorted fish, cut into large dice 2 Tablespoons lemon juice 3 Tablespoons minced Italian parsley 1/3 cup sliced high quality green olives Black pepper to taste 1 lb. linguini, boiled in salted water until al dente and drained

1. In a medium saucepan, saut mushrooms in 3 Tablespoons oil until browned and cooked

through. Add garlic and remaining olive oil. Continue cooking for 1-2 minutes or until the garlic is

completely cooked.

2. Add chile flake, tomatoes, anchovy, clam juice, and salt. Simmer for 20 minutes or until most

of the liquid is evaporated.

3. Add fish and lemon juice and simmer for 5 minutes or until the fish is just cooked.

4. Add parsley, olives and black pepper to taste. Serve over hot pasta or mix gently into hotpasta


17/18

Stromboli

Ingredients

5 Tablespoons olive oil1/2 cup onion, diced

2 cups portabello mushroom, diced1 teaspoon Italian seasoning1/2 teaspoon chile flakes4 cloves minced fresh garlic8 oz. baby spinach1 pound lean ground beef8 oz. low-sodium smoked ham slices2 lbs. frozen pizza dough, thawed

All purpose flour for rolling out dough1 cup prepared pizza sauce1 1/2 cups shredded mozzarella cheese3 cups of your favorite high-quality tomato sauce, heated

Directions

1. Preheat oven to 400 degree oven.

2. In a large saute pan over high heat, add 3 Tablespoons olive oil. Once the oil is hot, addonions and portabellos and saut3 for 5 minutes or until onions are translucent and themushrooms softened.

3. Stir in Italian seasoning, chile flake, and minced garlic. Cook an additional minute.

4. Add spinach and cook until the spinach is softened and any juice in the pan has evaporated.

Remove from pan and let cool.

5. In the same saut pan, crumble the ground beef and saute until cooked through. Season withblack pepper as it cooks. Remove from pan, drain excess fat, and let cool.

6. On a lightly floured surface, roll out pizza dough to and 15" X 15" square.

7. Spread the dough with the prepared pizza sauce, leaving a 1 1/2-inch border of dough. Add alayer of ham, followed by ground beef, cheese, and spinach mixture.

8. Brush the edges with water. Then, starting at the bottom, roll up the dough into a tightcylinder shape. Fold the sides under and place on a baking sheet of parchment paper. Make

sure that the long seam of the roll is on the bottom. Poke about 15 holes in the top of the doughto allow steam to escape. Brush with the 2 Tablespoons of remaining olive oil.

9. Place in the preheated oven. Bake for 35-40 minutes or until the dough is crispy and brownedand the insides are bubbling out the holes of the dough. Remove from oven and let cool beforeslicing. It can also be cooled and reheated when needed -- or eaten cold.

10. Serve with hot tomato sauce.


18/18

Healthy Deep Dish Pizza

Ingredients

1 10-inch deep dish pizza pan, nonstick cake or springform pan, or

cast-iron skillet 2 low-fat turkey or chicken sausage

(3 oz each), casings removed

1 medium yellow onion, thinly sliced

2 cups thinly sliced cremini mushrooms

1 red bell pepper, thinly sliced

to taste sea salt and freshly ground black pepper

1 tbsp finely ground cornmeal

1 lb prepared whole-wheat pizza dough

1/2 cup sliced pimento-stuffed green olives

1 cup all-natural jarred tomato sauce

2 cups grated low-fat mozzarella cheese 4 oz turkey pepperoni

1 tsp Italian herb seasoning

3 tbsp freshly grated Parmesan cheese

Directions

Preheat oven to 450F.

Heat a large non-stick skillet over medium-high heat; mist with cooking spray. Add sausages to

pan and cook, stirring frequently and breaking up with a wooden spoon, until cooked through

and lightly browned, about 4 minutes. Transfer to a large paper towel-lined bowl to drain excessfat.Return pan to heat, mist with cooking spray and add onion and mushrooms to pan. Cook,stirring frequently, until onions are translucent and mushrooms are softened and browned,about 4 minutes. Add bell pepper and cook, stirring frequently, until softened, about 3 minutes.

Season with salt and pepper and add to bowl with sausage. Allow to drain for 5 minutes, thenremove paper towel and mix together sausage and vegetables.

Mist pizza pan with cooking spray and sprinkle with cornmeal. Roll or stretch dough into a 14-inch circle and place in pan, gently pressing dough into the bottom and sides of pan andensuring it extends about 2 inches up the sides.

Sprinkle half of mozzarella over crust. Add layer of pepperoni slices and top with sausage andvegetable mixture, then olives. Pour tomato sauce over top and sprinkle with remainingmozzarella, Italian herbs and Parmesan.

Bake for 25 to 30 minutes, until crust is golden, cheese is bubbling and filling is heated through.Let rest at room temperature for 5 minutes before serving, to allow filling to set.

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Italian Cooking Recipies