Archive for October, 2007

Ingredients

• 1/4 lb. unsalted butter
• 1/2 cup flour
• 1/2 cup Parmesan cheese
• 1 pint light cream
• 12 oz. egg noodles
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup cooked peas
• 3 oz Prosciutto diced (Italian Ham)

Directions

Melt butter in saucepan over low heat.
Stir in flour and grated cheese until smoothly blended.
Gradually stir in hot cream until mixture is smooth and thick, add seasoning.
Sauté peas and Prosciutto for about 10 minutes.
Cook noodles in 4 quarts water with 1 tsp. salt for 5-10 minutes.
Drain and toss with hot cheese sauce.
Serve with meat and peas on top.

Irene

Ingredients

• 4 eggs beaten
• 1 cup sugar
• 1/2 cup margarine
• 1/4 cup milk
• 2 tbsp. Anise
• 1 tsp. vanilla
• 4 cups sifted flour
• 4 tsp. baking powder
• 1/2 tsp. salt
• 1 cup toasted almonds

Directions

• Mix margarine and sugar.
• Add eggs, milk, anise, and vanilla.
• Add flour, powder, and salt to combination.
• Dough should be moist, not sticky.
• Add nuts.
• Roll into 2″ by 4″ strips.
• Bake at 350 for 15 minutes.
• Cool and cut.
• Makes 3 dozen.

Denise

Ingredients

• 6 large potatoes (boiled and mashed)
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 1 onion, sliced
• 2/3 cups diced mozzarella cheese
• 1/2 tsp. Salt
• 1/2 tsp. Pepper
• 2 slices of Salami or Prosciutto, diced
• 2 cloves garlic chopped
• dry bread crumbs
  

Directions

• Grease a baking pan and sprinkle bottom and sides with bread crumbs.
• Mix all ingredients together, then pour into pan and flatten with a spoon.
• Sprinkle with bread crumbs and dot with butter or oil.
• Bake at 350 for 30 minutes or until light brown.

Lena

Crust

• 1-cup flour
• 1/4 tsp. salt
• 1/4-cup water
• 1/4-cup soft butter
• 1/4 tsp. anise
• Greased 10″ pie plate

Filling

• 4 eggs
• 1-cup sugar
• 2 lbs. Ricotta cheese
• 1 tsp. Anise
• 2 tsp. Vanilla
• 3 tsp. Lemon juice

Directions

• Crust: Mix flour, water, butter, salt, and anise.
• Roll out and put in 10 inch pie plate.
• Filling: Mix eggs, sugar, ricotta, anise, vanilla, and lemon juice and pour into crust.
• Bake at 400 for 15 minutes.
• Then bake at 350 for 45 minutes.

Rita

Ingredients

• 4 oz Gorgonzola, crust removed
• 4 oz Mozzarella
• 4 oz Italian Fontina Cheese, crust removed
• 1 cup lukewarm milk
• 30 unsalted shelled fresh pistachio nuts for cooking
• 4 oz. (1 stick) sweet butter
• 1 tbsp. olive oil
• 2 cups raw rice, preferably Italian Arborio
• 3 1/2 cups homemade chicken broth
• 6 tbsp. freshly grated Parmesan Cheese
• Coarse-grained salt, salt, and freshly ground pepper

Directions

Cut the three cheeses into cubes of less than 1/2 inch.
Put the cubes in a small crockery or glass bowl with the milk and let stand until needed.
Blanch the pistachio nuts for 2 to 3 minutes in boiling salted water; then drain and skin them.
Heat the butter and oil in a flameproof casserole over medium heat.
When the butter is completely melted, add the rice and sauté for 4 minutes.
Meanwhile, heat the broth to a boil in separate saucepan.
Start adding the broth to the rice, a small quantity at a time, stirring continuously and gently,
Until the rice has absorbed all the broth (about 12 minutes)
Add the milk with all the cheeses to the pan and keep stirring until the milk and cheeses are well combined with the rice (about 6 minutes).
Taste for salt and pepper and add the Pistachio nuts and the Parmesan Cheese.
Mix very well and transfer the risotto to a serving dish.
Serves 6 immediately.

Olympia