Archive for August, 2007

Ingredients

• 2 medium-sized zucchini, cleaned and cut into thin slices
• Coarse grained salt
• 2 lbs ripe fresh tomatoes, seeded and cut into 1 inch pieces
• 1/2 cup olive oil
• 1 cup lukewarm chicken or beef broth
• 1 large pinch of ground saffron
• 4 oz Prosciutto in one piece, cut into 1 inch cubes with all the fat removed
• Salt and freshly ground pepper
• 1 lb Penne pasta

Directions

Soak the zucchini in a bowl of cold water with coarse salt added for one half hour.
Bring a large pot of cold water to a boil over medium heat.
Drain the zucchini and rinse under cold water to remove all the salt.
Put tomatoes in a glass bowl, add 1/4 cup of oil and mix well.
Heat the remaining 1/2 cup of oil in a large skillet over medium heat, add contents of bowl to skillet, raise heat and sauté for 5 minutes, stirring every so often with a wooden spoon.
Dissolve the saffron in the broth and add it to skillet.
Add coarse salt to the pot of boiling water, then add the pasta and cook for 8-11 minutes, depending on brand. This is one minute less than for normal “al dente”.
Add Prosciutto to skillet and lightly season with salt and pepper. Sauté for one minute, drain the pasta and add it to skillet. Mix very well and cook for one minute more.
Sprinkle parsley leaves over and transfer to a large warmed serving platter.
Serve immediately with optional freshly grated Parmesan cheese.

Denise

Ingredients

• 1 cup margarine
• 1/2 cup sugar
• 3 eggs
• 1/2 tsp anise flavor
• 2 1/2 cups flour
• 4 tsp baking powder

Directions

• Mix margarine, sugar, eggs, and anise.
• Sift flour with baking powder and add to mixture, mixing thoroughly.
• Flour hands and shape as desired.
• Place cookies on greased cookie sheet.
• Bake at 400 for 10-12 minutes.

Rose

Ingredients

• 4 qt. chicken broth
• 1 lb. rice
• 1/2 glass red table wine
• 1/2 cup parmesan cheese, grated
• 4 tbs. butter
• 3 tbs. tomato paste

Directions

• Melt in butter 4 quart sauce pan over low heat.
• Add rice and stir for 2 minutes.
• Add red wine and stir.
• Stir in one cup of broth at a time to keep rice moist.
• This takes about 1/2 hour to cook.
• Rice should be al dente (a little undercooked).
• Before removing from stove stir in tomato paste.
• Then add 1/2 cup grated cheese and don’t forget to stir.
• You’re ready to serve.

Regina

Ingredients

• 1 large tomato or 2 small ones
• 2 tbs. olive oil
• 1 tbs. Water
• 1 clove garlic
• 1/2 tsp. oregano
• 1/4 tsp. salt
• 1/8 tsp. pepper

Directions

• Slice tomato in bowl.
• Add rest of ingredients & mix.
• Cover and refrigerate 15 minutes to absorb flavor.

Rita

OK, this isn’t an Italian Recipe, but its still good.

Ingredients

• 2 cups brown rice, cooked
• 4 boneless, skinless chicken breasts
• 1 tbsp. Olive oil
• 3 cloves garlic, coarsely chopped
• 1/2 cup fat-free, low sodium chicken broth
• 3 tbsp. Freshly squeezed lemon juice, divided
• 1 tsp. Low sodium soy sauce
• 1 tsp. Fresh grated ginger
• 1/2 lb fresh snow peas
• 1/2 cup bean sprouts
• 1/4 cup thinly sliced scallions, while with some green parts for garnish

Directions

Cook rice according to package direction. Set aside and keep warm.
Cut chicken breasts into thin strips and cut again for pieces about 1″ long.
Add the olive oil to a large skillet and heat on medium until hot.
Add the chicken strips and garlic. Sauté 4 to 5 minutes until lightly browned.
Mix the broth, 2 tablespoons of lemon juice, soy sauce, and ginger in a small bowl (and red pepper for a little spice if desired.
Add this mixture to the skillet, cover and let simmer for 10 minutes.
Layer snow peas, bean sprouts, and scallions on top of chicken.
Add additional broth to the pan if necessary to create steam.
Cover and simmer for 1 minute or until snow peas are crisp-tender and bright green.
Add rice to the pan and combine gently with the chicken and vegetables.
Alternatively, layer chicken, snow peas, sprouts, and scallions over individual bowls of warm rice and stir gently to combine.
Serve immediately garnished with additional fresh, thinly sliced scallions.

Giuseppe