| Italians make some of the best tasting foods. You can try some by using the recipes below. |
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Spaghetti al Sugo Ingredients ~ 1 15 oz. can tomato ~1 12 oz. can tomato paste ~ 2/3 cup water ~ 1 small onion, finally chopped ~ 1 clove garlic, minced ~ 1 3 oz. can mushroom pieces and liquid ~ ½ tsp. nutmeg ~ ¼ cup sugar ~1 lb. lean ground beef ~½ cup tomato juice or water ~½ cup grated parmesan cheese ~ 8 oz. spaghetti noodles, uncooked Serves 4-6 |
1.
Combine tomato sauce, tomato paste, water, onion, garlic, mushrooms with
liquid, nutmeg, and sugar in a Dutch oven.
2. Bring to boil on top of stove. Meanwhile, preheat oven to 250° F. 3. Cover and cook sauce in oven for 2 hours. (Sauce can be cooked on top of stove if simmered VERY slowly). 4. After 2 hours, add ground beef (You can crumble into sauce or shape into meatballs about 1" in diameter). Cook for 1 hour. 5. Add tomato juice/water and cheese and cook for 20 minutes. 6. While sauce is cooking, prepare spaghetti according to directions on package. Do not overcook. 7. Drain spaghetti and serve. |
| Tortellini
in Brodo
Ingredients ~2 14 oz. cans vegetable broth ~ 9 oz. fresh or frozen tortellini ~ ¼ cup chopped fresh parsley ~ 1/2 cup grated Parmesan cheese ~ pepper to taste
Serves 4
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1.
Bring broth to boil over high heat. Add tortellini and lower heat
to medium. Cook, stirring occasionally for 7 minutes or until
pasta is tender, but firm.
2. Divide the soup among 4 individual bowls. Sprinkle with parsley, parmesan cheese, and pepper. Serve hot. |
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Hot
Cross Buns
Ingredients ~ Dough ~1 pkg refrigerated crescent rolls ~ 1/3 cup raisins ~ 1/4 tsp grated lemon or orange peel (optional) Icing ~¼ cup powdered sugar ~ 1 1/2 tsp. milk ~ 1/4 tsp. vanilla extract
Makes 8 buns |
1.
Preheat oven to 375°
F.
2. Remove dough according to directions on package. Separate rolls into 8 triangles. 3. In a small bowl, combine raisins and lemon/orange peel. (If you are not using raisins, this step is optional.) 4. Place about 1 tsp. of raisin mixture in center of each triangle. Roll up and pinch the edges to seal. Place rolls on an ungreased cookie sheet and bake 12 to 14 minutes or until golden brown. 5. Remove and place rolls on a cooling rack. In a small bowl, combine powdered sugar, milk, vanilla extract |
| Pizza
Ingredients ~ 1 envelope active dry yeast ~ 1 cup warm water ~ ½ tsp. salt ~ 2 tbsp. olive or vegetable oil ~ 2 ½ cup flour ~ pizza sauce ~8 oz. mozzarella cheese, grated ~ desired toppings |
1.
Dissolve yeast in 1 cup warm water . Stir in salt and oil.
Gradually stir in flour. Beat vigorously 20 strokes. Let
dough rest for 5 minutes.
2. Put dough in warm place, cover with a damp towel, let rise until double in size (45 minutes). 3. Punch dough down with fist to let out air. Divide dough in half. 4. Lightly grease two baking sheets or two 10" pizza pans. With floured fingers, pat each half of dough into a 10" circle. Build up edges with fingers. 5. Spread pizza sauce over dough. Sprinkle with grated cheese and favorite toppings. 6. Bake at 425° F for 20 to 25 minutes. Let pizzas stand at least 5 minutes before cutting. Serves 4-6 |
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| Pasta Cinese | Pollo alla Cacciatore | Cavolfiore Italiano |
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Here are some other great dishes! (above)
Types of Cheeses mozzarella- moist, white, unsalted, mild flavor parmesan- hard, dry, sharply flavored provolone- creamy, yellow, mild ricotta- soft, creamy, unsalted romano- hard, very sharp flavor Pastas elbow macaroni- smooth, curved, tube-shaped linguine- thin, flat rigatoni- short, slightly curved, fluted spaghetti- long, thin strands
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