This dish is always a big hit when I take it to a potluck dinner.
Meat Sauce
Ingredients
3-26-ounce containers chopped Italian tomatoes
¼ cup extra-virgin olive oil
1 onion, diced
2 large garlic cloves, peeled and chopped fine
1 pound ground beef
1 pound meatloaf mix( pork, veal, beef)
1 lb Italian sausage, casing removed
1 teaspoon salt or to taste
½ teaspoon coarse black pepper
1/4 cup tomato paste
1½ teaspoons dried Italian seasoning
½ teaspoon crushed red pepper flakes
To prepare the meat sauce
Heat the olive oil in a heavy 4 to 5-quart pot over medium heat. Add the onions and cook, stirring occasionally, until golden, about 8 minutes. Make a little room in the center of the pot, add in the garlic and cook, stirring, until the garlic is lightly browned, about 2 minutes. Add the ground beef, meatloaf mix and pork sausage and season lightly with salt. Cook, stirring to break up the meat until the meat changes color and the water it gives off is boiled away, about 10 minutes. Continue cooking until the meat is brown, about 5 minutes. Add the seasonings and bring to a boil and cook, scraping up the brown bits that cling to the bottom of the pot. Pour in the tomatoes, then stir in the tomato paste until it is dissolved. Bring to a boil, adjust the heat to a lively simmer and cook, uncovered, stirring often, until the sauce thickens and takes on a deep, brick-red color, about 3 hours.
The sauce can be prepared entirely in advance and refrigerated for up to 5 days, or frozen for up to 3 months.
Lasagna
Ingredients
Meat Sauce (recipe above)
12 uncooked fresh lasagna noodles
2 containers (15 oz each) ricotta cheese
1 box (9 oz) frozen spinach, thawed, drained and squeezed dry
2 teaspoons dried basil leaves or Italian seasoning
1 teaspoon garlic powder Salt and pepper to taste
1 egg
1 lb sliced mozzarella cheese
Grated Parmesan cheese
Directions
In a mixing bowl, combine the ricotta cheese, spinach, basil, garlic, salt, pepper, and egg.
Oil a 9×13 inch baking dish. Spread about 2 cups of sauce in the bottom of the baking dish. Place 4 fresh noodles on top of the sauce. Layer half of the mozzarella slices on top of the noodles. Spread half of the ricotta filling over the mozzarella. Add 4 more noodles. Spread with some of the meat sauce. Add remaining mozzarella slices, remaining ricotta filling and cover with 4 more noodles. Cover the noodles with a good amount of sauce. You may not need all of the sauce from the recipe above.
Spray a sheet of foil with cooking spray and place it face down on the lasagna and seal tightly. Heat the oven to 375°F. Bake the lasagna for45 minutes. Remove the foil and sprinkle the top of the lasagna with Parmesan cheese. Return the baking dish to the oven and cook for 15 minutes more. Let stand 15 minutes before serving.
To bring to a potluck-cover the dish again and place it in a thermal carrier.
Homemade Lasagna
6 servings
Ingredients
Fresh Pasta Noodles
Marinara Sauce
Lasagna Cheese Filling
Fresh Pasta Noodles
Ingredients
1 1/2 cups of all-purpose or Italian (00) flour
2 eggs
1 tablespoon extra virgin olive oil
Directions
Mix the pasta in a food processor.
Place the eggs and oil in the bowl of the processor fitted with the steel blade and pulse for a few seconds to combine. Add flour and pulse until the dough just comes together.
The dough should be smooth and slightly sticky. If the dough seems dry add a tablespoon or two of water. Pulse a few times and then scrape the dough onto a lightly floured board.
Use a pasta machine.
Cut the dough into quarters. Roll out one-quarter at a time, keeping the rest of the dough wrapped in plastic. Shape the dough into a flat rectangle.
Set the rollers of a hand-cranked or electric pasta machine at their widest opening. Run the dough once through the machine. Remove and lightly dust with flour. Fold the dough in thirds, like a book, pressing down with your fingers, and run through the machine again. Repeat this step at least two more times, dusting lightly with flour if needed, until the dough is smooth and elastic.
Now change the rollers of the pasta machine to the next decreasing setting and roll out the dough once without folding. Keep rolling the sheet through the machine on decreasing settings until you have rolled it through the last (thinnest) setting. Repeat with the remaining dough. Keep the rolled out pasta sheets covered with kitchen towels.
For lasagna noodles, cut the pasta strips into 8 pieces that are 4 x 10-inches. This is enough for 4 layers.
Marinara Sauce
Ingredients
2 tablespoons olive oil
2 cloves garlic, finely chopped
1/2 a large onion finely diced
1/2 teaspoon red pepper flakes
1 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon dried Italian seasoning
One 6 oz can tomato paste
6 cups chopped Italian tomatoes
Directions
Heat the oil in a Dutch Oven or large saucepan. Add the onion and seasonings. Cook for 3-4 minutes until the onion is softened. Add the garlic and tomato paste. Stir and cook one minute. Fill the tomato paste can with water and pour into the sauce ingredients. Add the tomatoes. Stir. Bring to a soft boil, lower the heat, partially cover the pan and let the sauce simmer until thickened, about an hour.
Lasagna Cheese Filling
Ingredients
24 oz. whole milk ricotta cheese
2 eggs, beaten
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 cup chopped Italian parsley
1/4 cup grated Parmesan cheese
8 oz. mozzarella cheese, sliced thin
Directions
Mix all the ingredients, except the mozzarella cheese, together until smooth. Refrigerate until ready to assemble the lasagna.
Completing the Lasagna:
Preheat the oven to 375 degrees F. Oil an 11 x 8-inch glass baking dish.
Spread about 1 cup of sauce on the bottom of the dish and place a layer of noodles on top.
Spread one-third of the sliced mozzarella cheese on top of the pasta and then one-third of the ricotta cheese mixture over the mozzarella; top with another 1 cup of sauce. Repeat the layers twice, then top with a layer of noodles. Spread 1 cup of sauce over the top layer of pasta.
Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for 15 minutes longer. Let stand 15 minutes before cutting.
Grilled Italian Sausage
One of my favorite grilling sausages is made by Fortuna”s Sausage & Italian Market called TUSCANO made with provolone, hot peppers, sun-dried tomatoes. See link.
Ingredients
1 ½ lb Italian Rope Sausage
Olive oil
Directions
Brush the sausage with olive oil.
Heat the outdoor grill on high and then turn the burners off on one side of the grill or place coals on one side of a charcoal grill.
Lower heat is better and will prevent the meat from drying out. Oil the grill grates.
Keep the entire link whole – don’t cut it up or poke holes in it.
Coil the link over the indirect heat side of the grill and close the grill lid. After 15 minutes turn the sausage link over.
Use tongs to turn the links. Don’t pierce the link’s skin or the juices will flow out and cause the sausage to be dry. Cook for 15 minutes more. Check with a meat thermometer for 160 degrees F internal temperature to be sure the sausage is cooked all the way through. If not, continue to cook until the temperature is reached.
Note: to cook on a stovetop grill, heat the pan, lower the heat to low and oil the pan. Cook the sausage for about the same time as above or until the internal temperature is 160 degrees.
Italian Romaine Lettuce Salad
Ingredients
1 small head of Romaine lettuce, washed and dried
1 small red onion, cut into ring
Italian black olives to taste
Italian Dressing
2 tablespoons red wine vinegar
1 clove garlic, minced
4 tablespoons extra virgin olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Directions
Tear the lettuce leaves into small pieces.
Place the greens, olives, and onion in a medium salad bowl.
In a jar, combine the dressing ingredients. Shake well and pour over the greens. Toss and serve.
Homemade Italian Country Bread
Ingredients
2 teaspoons SAF (instant) yeast
1 teaspoon honey
1 1/2 cups warm water (100-110 degrees)
4 cups bread flour
1 1/2 teaspoon kosher salt
Directions
Place the warm water in an electric mixing bowl. Add honey. Mix until the honey is dissolved.
Add the 4 cups of flour and salt and mix. Sprinkle the yeast on top of the flour.
Using the paddle attachment on number 2 speed, mix the dough until a dough forms that holds together and cleans the sides of the bowl. Switch to the dough hook and continue kneading for 7-8 minutes, until the dough is soft but supple.
Shape the dough into a ball. Spray the mixer bowl with olive oil cooking spray and place the ball of dough back into the bowl. Cover with plastic wrap and let rise until double, about 60 minutes.
Place a sheet of parchment paper in a 9 or 10-inch pan or shallow dish. Turn the dough out onto the parchment pan or dish. Gently shape the dough into a round and cover with greased plastic wrap and a kitchen towel. Let rise in a warm place until doubled, about 30 minutes or more.
At the same time put a covered Cloche pan or Dutch Oven in the oven and preheat the oven to 500 degrees F.
Do not grease or spray the Cloche pan or Dutch Oven.
After the dough has risen for 30 minutes and the oven temperature is at 500 degrees F, open the oven and take the lid off the cloche pan.
USE A THICK POTHOLDER BECAUSE THE LID IS VERY HOT!
Transfer the dough while on the parchment to the bottom of the hot cloche pan. Cover with the cloche lid.
Bake for 15 minutes, reduce the oven temperature to 450 degrees F and remove the cloche lid.
Bake 15 minutes more, or until the bread is crusty and brown. Remove the pan from the oven and place the bread on a wire cooling rack.
World Pasta Day was brought into existence as part of the World Pasta Congress on the 25th of October in 1995. Experts from all over the world came together to promote the importance of spreading knowledge of the world’s numerous types of pasta. This organization uses World Pasta Day to promote the eating of pasta, along with its cultural and culinary importance.
Everything from encouraging consumers to try new pastas to providing important health information is part of their mission. Every country is encouraged to celebrate the day in their own way, while sharing the logo of the official organization and participating in the global strategy of World Pasta Day. One of the best ways to celebrate World Pasta Day is by preparing your favorite pasta at home. Here are a few of mine.
Stuffed Shells
3-4 stuffed shells per serving.
Ingredients
6 ounces jumbo pasta shells (21-22 shells)
2 tablespoons olive oil
1 leek, white and light green portion, finely chopped
2 medium garlic cloves, minced
1/2 teaspoon dried oregano
1 teaspoon kosher salt, divided, plus more for salting the water
1/2 teaspoon freshly ground black pepper, divided
1 pound (2 bunches) fresh spinach or Swiss chard, stems removed
1 cup whole-milk ricotta cheese (about 16 ounces)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese, divided
1 large egg
2 cups Marinara or Basic Tomato Sauce
Directions
Wash the spinach or chard well, drain and spin in a salad spinner to remove most of the water. Cut the leaves into thin strips.
Heat the oil in a large frying pan over medium heat until shimmering. Add the leek and garlic and cook, stirring often, until the leek is softened.
Add the greens, oregano, ½ teaspoon of salt and ¼ teaspoon black pepper. Cook, tossing with tongs, until completely wilted.
Cover the pan and simmer until the leaves are very tender, about ten minutes. Pour into a mixing bowl to cool to room temperature.
Bring a large pot of salted water to a boil over high heat. Add the pasta shells, stir, and cook until al dente, about 10 minutes.
Place a colander in the sink and drain the shells. Transfer the shells to a kitchen towels on the counter and set aside to cool.
Mix the ricotta, mozzarella cheese, 1/4 cup of the Parmesan cheese, the egg, the remaining 1/2 teaspoon salt and the remaining 1/4 teaspoon of black pepper together in a mixing bowl. Stir in the cooled, cooked greens.
Heat the oven to 375°F and arrange a rack in the middle.
Evenly spread 1 cup of the tomato sauce on the bottom of an oiled 13-by-9-inch baking dish.
Fill the shells with about 2 tablespoons of the ricotta mixture and place in a single layer, open side up, in the baking dish.
Pour the remaining tomato sauce evenly over the shells and sprinkle with the remaining 1/4 cup Parmesan cheese.
Cover the dish with foil.
Tip: I always spray the side of the foil that will touch the food with cooking spray to keep the food from sticking to the foil during baking.
Bake the shells until the sauce just starts to bubble around the edges, about 20 minutes.
Remove the foil and continue baking until the sauce is bubbling vigorously and the edges of the pan have started to brown, about 10 minutes more.
Remove from the oven and let cool 5 minutes before serving.
Orecchiette with Broccoli Rabe and Italian Sausage
8 servings
Ingredients
1 tablespoons olive oil
4 garlic cloves, peeled and chopped
1 pound lean Italian sausage, a combination of hot and sweet according to your taste, cut into bite-size pieces
Salt and pepper to taste
1 pound orecchiette pasta
1 bunch broccoli rabe
½ cups pasta water
1/2 cup freshly grated Pecorino Romano cheese
Directions
Wash broccoli rabe in several changes of cold water. Cut off the bottom tips on the stalks and cut each stalk into one inch lengths.
Heat oil and stir in garlic in a large saute pan over medium heat. Add the sausage and saute until meat is brown.
Boil a large pot of water, add salt and pasta. Add the broccoli rabe during the last two minutes of the pasta cooking time.
Reserve 1/2 cups of pasta cooking water.
Add the pasta water to the cooked sausage and raise the heat and cook until the sauce is hot.
Drain orecchiette and broccoli rabe and add to the sausage sauce in the skillet.
Using a wooden spoon, toss together for 1 minute. Remove from the heat and pour into a large serving bowl.
Sprinkle with Pecorino Romano cheese.
Creamy Zucchini Pasta
Serves 2-3
Salt to taste
8 ounces penne or other short pasta
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 small sweet onion
1/2 teaspoon chile flakes
1 large zucchini, about one pound
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh basil or a combination of herbs you like
Directions
Bring a large pot of salted water to a boil. Cook the pasta al dente. Drain.
Slice the zucchini into ½ inch circles and then cut each circle into little logs.
Cut the onion in the same manner, so that the pieces are about the same size as the zucchini.
Heat the butter and olive oil in a large skillet over medium heat. Add the onion and cook until tender, about 3-4 minutes.
Add the garlic, stir and, then, add the zucchini.
Cook over low heat, stirring occasionally, until cooked through and tender. Do not let it brown.
Add the chile flakes and stir. Add the cream. Season with salt and pepper. Let cook on low heat until thickened a bit.
Stir the basil into the sauce, add the cooked pasta and let the pasta cook in the sauce for a minute or two.
Turn off the heat. Toss with the Parmesan cheese and serve.
Eggplant Sauce Over Pasta
Serves 8
Ingredients
2 medium eggplants, peeled and cut into 3⁄4″ cubes
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1 small onion, minced
1/2 teaspoon crushed red chile flakes
5 cloves garlic, minced
1 (28-oz.) can whole peeled Italian tomatoes, undrained and crushed by hand
1 lb. bucatini or spaghetti pasta
1/2 cup shredded fresh basil leaves
Fresh Burrata or Ricotta cheese
Directions
Heat the oven to 500º F.
Place the eggplant into a bowl and drizzle with 4 tablespoons of olive oil. Toss to combine and season with salt and pepper.
Transfer the eggplant to 2 baking sheets and bake, turning occasionally, until soft and caramelized, about 20 minutes.
Transfer to a rack; set aside.
Heat the remaining oil in a large pot over medium heat. Add the onions and cook, stirring, until soft, about 10 minutes.
Add the chile flakes and garlic and cook, stirring, until garlic softens, about 3 minutes.
Add the tomatoes, season with salt and cook until heated through, about 5 minutes.
Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until just al dente, about 9 minutes.
Drain the pasta and transfer to the pan with the tomato sauce. Stir in the roasted eggplant and basil. Toss to combine.
To serve, transfer pasta to a serving platter and garnish with the Burrata cheese.
Pasta Roll-Ups
8 servings
Ingredients
2 tablespoon extra-virgin olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 lbs lean ground turkey, beef or pork
2 teaspoons dried Italian seasoning
Two 28-oz containers whole tomatoes in juice
1 1/2 teaspoons salt
16 dried lasagna noodles
Two 10-oz boxes frozen chopped spinach, thawed
Two 15-oz containers ricotta cheese
2 eggs
2 cups shredded mozzarella cheese
Directions
In a large skillet, heat the olive oil over medium. Add the onion and cook until softened, about 5 minutes.
Add garlic and cook another minute.
Turn heat to medium-high and add the ground meat, breaking it up with a spatula until the meat shows no sign of pink.
Stir in the Italian seasoning, then add tomatoes and salt.
Reduce heat to medium-low, stir, cover and let simmer for 20 minutes, occasionally stirring and breaking up tomatoes with a wooden spoon.
Bring a large pot of water to boil. Cook pasta al dente according to package directions, drain and place the noodles on kitchen towels to cool.
Preheat the oven to 400°F.
Squeeze all remaining moisture from the thawed spinach and place in large bowl.
Add ricotta cheese, eggs and a 1/2 cup mozzarella cheese to the bowl. Stir until combined
Spread 2 cups of the tomato sauce in the bottom of a large baking dish.
Lay a cooked lasagna noodle flat in front of you. Spread a tablespoon of ricotta mixture across the noodle and roll it up.
Place the rolled pasta seam side down in the baking dish. Repeat with remaining noodles.
Spread remaining tomato sauce over roll-ups, then top with remaining mozzarella cheese.
Bake, covered with foil, for 20 minutes. Remove foil and bake for 10 minutes.
Christmas dinner includes lasagna in our family. It can be traditional or meat sauced or veggie filled. This year it is white lasagna with spinach. One of our favorites and it melts in your mouth. For a holiday effect, decorate the top just before serving with chopped fresh tomato and chopped parsley.
Merry Christmas and Happy Hanukkah to all my readers. Hope you have a wonderful holiday.
Spinach Lasagna
For the white sauce
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups milk
Salt & Pepper
Directions
In a medium saucepan melt butter over moderately low heat. Stir in flour and cook the roux, stirring, for 3 minutes. Add milk in a steady stream and bring mixture to a boil, whisking until thick and smooth.
Add salt and pepper to taste and simmer sauce over low heat, whisking occasionally, 10 to 12 minutes, or until thickened. Transfer sauce to a bowl and cover the surface with plastic wrap.
Cheese Filling
Ingredients
32 oz whole milk ricotta cheese
1-10 oz package frozen chopped spinach, defrosted
2 eggs, beaten
1 teaspoon kosher salt
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ cup chopped fresh Italian parsley, plus extra for garnish
1 cup grated Parmesan cheese
Lasagna
1 lb.mozzarella cheese, sliced thin
White sauce, recipe above
12 parboiled spinach or plain lasagna noodles, fresh noodles if possible are best
Directions
Mix the ricotta with the spinach and the remaining filling ingredients together until smooth. Refrigerate until ready to assemble the lasagna.
Completing the Lasagna
Preheat the oven to 375 degrees F. Oil a 13 x 9 inch glass baking dish.
Spread about 1 cup of sauce on the bottom of the dish and place a layer of noodles on top.
Spread one-third of the sliced mozzarella cheese on top of the pasta and then one-third of the ricotta cheese mixture over the mozzarella; top with another 1 cup of sauce.
Repeat the layers twice, then top with a layer of noodles. Spread 1 cup of sauce over the top layer of pasta.
Cover with foil and bake for 45 minutes. Remove the foil and bake for 15 minutes longer. Let stand 15 minutes before cutting. Sprinkle the top with extra parsley for added color.
Bologna is a province and city in the Emilia-Romagna region in northwestern Italy. Bologna is of great importance as a road and rail system for central and southern Italy. Until World War I the city was chiefly dependent upon agriculture based on the surrounding fertile plain. Although still an important agricultural market and food-processing area, Bologna also has developed into an important industrial center that manufactures agricultural machinery, electric motors, motorcycles, railway equipment, chemicals and shoes. Ferrari S.P.A. was created in Maranello, a town 20 minutes from Bologna. Lamborghini and Ducati motorcycles are also from this area. Every year the convention center in Bologna hosts the Motor show, one of Europe’s most important motor exhibitions showcasing the world’s fastest cars and bikes.
Garisenda and Asinelli leaning towers. Bologna, Italy
The arcaded streets of the central part of the city still preserve a medieval aspect, characterized by the leaning Asinelli and Garisenda towers. Among numerous medieval palaces (palazzi) the most notable are the Palazzi Comunale (town hall) and Podestà Mercanzia (chamber of commerce). The Palazzo Bevilacqua with a magnificent inner courtyard is one of the finest in Bologna. The first thing you may notice is that most of the city is built under porticoes, which are covered walkways. This is very convenient when you are stuck in the frequent rain or snow, but it can seem a bit dark. The reason they are so common is because they were primarily offered as a tax incentive to estate developers because it was considered a service to the town.
Decorated old portico with columns in Bologna, Italy
The university in Bologna is one of the oldest and most famous in Europe, dating from the 11th century. Originally the campus had no fixed location; lectures were generally held in the great halls of convents until the Archiginnasio Palace was erected. Today, the student population of 100,000+ dominates the city and everywhere you turn you’ll catch young people walking arm in arm down the streets.
Bologna is considered the culinary capital of Italy and it isn’t nicknamed – Bologna la grassa – which means “Bologna the fat” for nothing. The market in the city center is one of the largest in Europe and has a huge array of fresh cheeses, meats, fruits, vegetables, dairy and baked goods.
Local specialties include:
Tortellini in brodo – Meat tortellini in a broth
Bologna is no doubt synonymous with tortellini. Legend has it that their shape takes inspiration from Venus’ navel. The recipe for authentic tortellini was registered with Bologna’s Chamber of Commerce in 1974. The dough is made with flour and eggs, while the filling contains pork loin, raw ham, mortadella di Bologna, Parmesan cheese, eggs and nutmeg. To enhance their taste, tortellini is eaten in a broth of capon or hen. It is a typical winter dish that the Bolognesi have for their Sunday lunches.
Tagliatelle al ragu – pasta with meat sauce
Lucrezia Borgia seems to have been the inspiration for the hand-made pasta, tagliatelle. Legend has it that Maestro Zeferino invented them for her wedding upon seeing her blonde braids. Bologna’s Chamber of Commerce guards the recipe of tagliatelle, along with its measurement rule: tagliatelle should be 8 mm wide when cooked. Their thickness has not been defined, although experts say it should be between 6 and 8 tenth of a millimeter.
The official ragu recipe also rests with Bologna’s Chamber of Commerce since 1982, but with ragù there is a lot of leeway. If you ask Bolognese women, you will find there are many individual variations, and they seem to be very secretive about them also. The most important ingredient is minced beef and the tomato based sauce must cook for hours. Ragù goes well with many types of pasta, but especially with tagliatelle and lasagna; never ever eat it with spaghetti though – the Bolognesi consider it an insult!
Lasagna Verde alla Bolognese – Lasagna composed of green spinach pasta sheets with meat ragu and a cream bechamel sauce
Mortadella – Pink colored Italian sausage often served in sandwiches or before meals
Bollito – Boiled beef
Zuppa Inglese – A colorful dessert of cake and cream
Mascarpone – A very creamy and sweet cheese dessert
Cook Bologna’s Famous Pasta Recipes At Home
Tagliatelle al Ragu
by Mario Batali
Ingredients
Ragu
- 1/2 cup olive oil
- 1/2 cup butter
- 1 cup onions, chopped small
- 1/2 cup celery, chopped small
- 1/4 cup carrots, chopped small
- 1/4 pound pancetta, ground
- 1 pound veal
- 1/2 pound ground beef
- 1 pound ground pork
- 2 cups whole milk
- 1 cup white wine
- 1/2 cup tomato paste
- Tagliatelle, recipe follows
- Parmigiano-Reggiano
Tagliatelle Pasta
- 1 3/4 to 2 cups cake flour
- 1 3/4 to 2 cups all-purpose flour
- 4 eggs
Directions
Ragu
In a large Dutch oven or saucepan, add the olive oil and butter and heat. Add onions, celery and carrots and cook until very soft and beginning to caramelize. Mix together all of the meats.
Add the meats to the pan and begin to brown. When the meat begins changing color and releasing its own liquids, add the milk.
Cook until the milk is almost totally evaporated–it should just be moist around the edges of the meat, about 15 minutes. Add the wine.
Add the tomato paste and stir well. Bring to a simmer. Reduce heat to low and cook for 2 hours.
To make the pasta:
Roll out the pasta dough to the thinnest setting on a pasta machine. Cut into strips that are 4-inches wide and 8 inches long.
Starting with the 4-inch side, loosely roll the pasta into a tube that is about 4-inches long and 2 1/2-inches wide. Cut the open side into 1/4-inch wide strips.
Unroll the pasta and place in small bundles.
Bring 6 quarts of water to a boil. Add salt to the water and return to a boil. Add the tagliatelle and cook for 5 minutes. Drain the tagliatelle and add to the Bolognese sauce.
Thin with a little pasta water, if necessary. Toss for 1 minute. Immediately serve in warm pasta bowls. Top with freshly grated Parmigiano-Reggiano.
Tagliatelle
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil.
Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
Lightly flour the board again and continue kneading for 6 more minutes. The dough should be elastic and a little sticky.
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll or shape as described above.
Tortellini en Brodo
by Mario Batali
Ingredients
- 6 cups brodo, recipe follows
- 1 1/4 pounds tortellini, recipe follows
- Parmigiano-Reggiano, grated
Brodo
- 1 pound beef scraps
- 1 pound beef or veal bones
- 1 pound beef tongue, cut into 4 or 5 pieces
- 1 (4 to 5 pound) stewing hen, cut into 6 pieces
- 1 onion, coarsely chopped
- 1 carrot, coarsely chopped
- 1 celery rib, coarsely chopped
- 10 to 12 quarts cold water
- Salt and pepper
Tortellini
Filling:
- 2 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- 4 ounces ground turkey
- 4 ounces ground veal
- 4 ounces ground pork shoulder
- 4 ounces prosciutto, finely diced
- 4 ounces mortadella, finely diced
- 1 egg, beaten
- 1 cups Parmigiano-Reggiano, grated
- 1/8 teaspoon nutmeg
Pasta:
- 3 1/2 to 4 cups flour
- 4 eggs
- 1/2 teaspoon extra-virgin olive oil
Directions
Bring the brodo to a boil. Add the tortellini and cook for 8 to 10 minutes, until all the tortellini are floating to the top of the pot.
Ladle equal portions of tortellini into 4 warmed pasta bowls. Ladle the hot broth on top of the tortellini and top with grated Parmigiano.
Brodo:
Place the beef, bones, tongue, chicken pieces, onion, carrot, and celery in a large soup pot, cover with the water and bring almost to a boil, very slowly.
Reduce the heat to simmer before the mixture boils and allow to cook for 4 hours, skimming off the foam and any excess fat that rises to the surface.
After 4 hours, remove from the heat, strain the liquid twice, first through a conical sieve and second through cheesecloth and allow to cool.
Refrigerate stock in small containers for up to a week or freeze for up to a month.
Pasta:
Filling:
In a Dutch oven or heavy-bottomed, large saucepan, heat the butter and oil until it foams and subsides.
Add the turkey, veal and pork shoulder and cook over high heat, stirring occasionally, until the meat is well-browned and begins to release some of its juices.
Add the prosciutto and mortadella and cook for 5 minutes more. Remove from the heat and allow to cool. Place in a food processor and pulse to combine.
Add the egg and the Parmigiano-Reggiano and mix well to combine. Season with salt and pepper, to taste, and add at least 1/4 teaspoon freshly grated nutmeg and mix again.
Set aside in the refrigerator until ready to use.
Pasta Dough:
Mound 3 cups of flour in the center of a large wooden cutting board. Make a well in the middle of the flour; add the eggs and oil.
Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well.
As you incorporate the eggs, keep pushing the flour up to retain the well shape.
The dough will come together in a shaggy mass when about half of the flour is incorporated.
Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky.
Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes.
The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust the board with flour when necessary.
Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature.
Roll the pasta into sheets using a pasta machine.
For the desired pasta sheet thickness, gradually pass the dough through the settings starting with the widest and continuing to the number 9 setting.
With a pasta cutter or a knife, cut the pasta into 1 1/2-inch squares. Place 3/4 teaspoon of filling in the center of each square.
Fold into triangles, press out any air around the filling and press to seal the edges. Bring the points of the long side together to form a ring,and seal between your fingers.
Set the tortellini aside on a sheet pan, wrap well with plastic wrap and refrigerate. Reserve for later assembly.
Lasagna Verde alla Bolognese
by Mario Batali
Ingredients
- Ragu Bolognese recipe from above
Lasagna al Forno
- 4 extra-large eggs
- 6 ounces frozen chopped spinach, defrosted and squeezed very dry and chopped very fine
- 3 1/2 to 4 cups unbleached all-purpose flour, plus 1/2 cup for dusting the work surface
- 1/2 teaspoon extra-virgin olive oil
Besciamella
- 5 tablespoons butter
- 4 tablespoons flour
- 3 cups milk
- 2 teaspoons salt
- 1/2 teaspoon freshly grated nutmeg
- 8 ounces Parmigiano-Reggiano, for grating
Directions
Make the ragu as directed from above and set aside.
For the lasagna al forno:
Combine the eggs and spinach. Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
Make a well in the middle of the flour and add the egg and spinach mixture and the olive oil.
Using a fork, beat together the spinach, eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
Lightly flour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky.
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Divide the dough into 3 equal portions and roll each out to the thinnest setting on a pasta rolling machine.
Bring about 6 quarts of water to a boil and add 2 tablespoons salt. Set up an ice bath next to the stove top. Cut the pasta into 20 (5-inch) squares and drop into the boiling water.
Cook 1 minute, until tender. Drain well and refresh in the ice bath. Drain on towels and set aside.
For the besciamella:
In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes.
Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil.
Cook 30 seconds and remove from heat. Season with salt and nutmeg and set aside.
For assembly:
Preheat the oven to 375 degrees F.
In a baking pan, assemble the lasagna, beginning with a layer of ragu, a sprinkling of grated Parmigiano, a layer of pasta, a layer of bechamel, a layer of ragu, a sprinkling of grated Parmigiano etc. until all the sauce and pasta are used up.
The top layer should be pasta with bechamel over it. Top the lasagna with grated Parmigiano-Reggiano and bake in the oven for 30 to 45 minutes, until the edges are browned and the sauces are bubbling.
Remove and allow to cool for 10 minutes before slicing.
Tradition is important in the Italian-American culture. Second only to Christmas Eve in the way of Italian-American traditions, Easter is a big holiday and, as such, it is centered around food—as most Italian-American celebrations are. From Easter breads and ricotta pies to roasted lamb and asparagus, there are numerous dishes on the Italian American table. Here are some recipes for just a few of them.
Pizza Rustica
Also, called Easter Pie. There are as many recipes for this dish as there are Italians. Most pies contain ricotta cheese, eggs and some type of Italian meat. Italian Americans love to make this pie for their family members. I remember vividly, my father visiting his family at Easter time and coming home with pies made for him by his sisters and sisters-in-law. It twas a bit overwhelming.
Pastry Crust
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 7 tablespoons very cold unsalted butter
- 4 eggs
- 3 or 4 tablespoons icy water as needed
Directions
Put the flour and salt into a food processor bowl fitted with a metal blade. Pulse to mix the dry ingredients.
Cut the butter into 1/2 inch cubes and drop them onto the flour and pulse the machine in short bursts about 10 times. The mixture should be crumbly.
Put in the eggs and pulse a few times to mix the eggs into the dry ingredients.
Sprinkle 3 tablespoons of water on top of the dough. Pulse 6 times for just a second or two. The dough should resemble cottage cheese. Pick up some dough and press it together. If it doesn’t hold together, add another teaspoon of water until it does.
Scrape the dough onto a floured board and knead together just to form a smooth, tight dough.
Form a flat disc and wrap the dough in plastic. Refrigerate for a few hours before using.
Filling
- 32 oz. ricotta, drained
- 2 eggs
- freshly ground black pepper to taste
- ¼ cup grated Pecorino cheese
- 8 oz. fresh mozzarella cut in a ½ inch dice
- 4 oz diced Prosciutto di Parma
- 4 oz sopressata cut into ½ inch dice
- 1 cooked sweet Italian sausage link (4 oz.) cut into ½ inch cubes
- Egg Wash (1 egg beaten with one tablespoon of water)
Directions
In a large bowl combine the ricotta, Pecorino, pepper and eggs.
Add the mozzarella, prosciutto, sopressata and sausage and mix well into the cheese mixture.
To Assemble the Pizza Rustica
Preheat the oven to 375 degrees F.
Butter and flour a 9 inch springform pan or a 9 inch deep dish pie pan.
Cut off 1/3 of the dough and set aside.
With a rolling-pin, roll out the remaining pastry dough to about 15 inches in diameter. It should be about 1/8 inch thick.
Flour the board and top of the dough to avoid the dough from sticking.
Place the dough in the pan and pat the dough to cover the bottom and sides. If the dough breaks just patch it.
Pour in the ricotta mixture.
Tap the pan on the board to ensure the filling settles.
Roll out the remaining piece of dough into a 12-inch round. (You can also cut the dough for the top into lattice strips.)
Place the dough over the filling. Pinch the edges of the dough together to seal, then crimp the dough edges decoratively.
Brush the egg wash over the entire pastry top. Bake on the bottom shelf until the crust is golden brown, about 1 hour.
Let stand 15 minutes. Release the pan sides and transfer the pizza to a platter. Cut into wedges and serve.
Spring Minestrone
4 servings
Ingredients
- 12 ounces ground chicken
- 1 cup fresh breadcrumbs
- 6 tablespoons finely grated Parmesan, divided
- 4 garlic cloves, minced
- 2 tablespoons chopped fresh chives
- 1 large egg, whisked
- Kosher salt, freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 leek, white and pale-green parts only, sliced into 1/4-inch rounds
- 6 cups low-salt chicken broth
- 3/4 cup orzo or ditalini or other small pasta
- 1 cup 1/2-inch rounds of peeled carrots
- 1 cup (packed) baby spinach
- Chopped fresh parsley
Directions
Preheat the oven to 350 degrees F.
Mix chicken, bread crumbs, 3 tablespoons Parmesan cheese, 2 minced garlic cloves, chives, egg, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
Form into 1/2-inch-diameter meatballs (I uses a melon ball scoop). Cover a sheet pan with parchment paper and place the meatballs on the pan.
Bake for 30 minutes or until cooked through and lightly browned. Set aside.
Heat the oil in a soup pot over medium heat. Add the sliced leek to the pot and cook, stirring often, until beginning to soften, about 3 minutes.
Add the remaining garlic; cook for 1 minute. Add broth and 2 cups water; bring to a boil.
Stir in pasta and carrots;turn heat to low and simmer about 8 minutes.
Add meatballs; simmer until pasta is al dente and the carrots are tender, about 3 minutes.
Add spinach and remaining 3 tablespoons Parmesan cheese; stir until spinach is wilted. Season with salt and pepper.
Ladle soup into bowls. Garnish with chopped parsley and additional Parmesan, if desired.
Spinach Lasagna
For the white sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups milk
- Salt & Pepper
Directions
In a medium saucepan melt butter over moderately low heat. Stir in flour and cook the roux, stirring, for 3 minutes. Add milk in a steady stream and bring mixture to a boil, whisking until thick and smooth.
Add salt and pepper to taste and simmer sauce over low heat, whisking occasionally, 10 to 12 minutes, or until thickened. Transfer sauce to a bowl and cover the surface with plastic wrap.
Cheese Filling
Ingredients
- 32 oz whole milk ricotta cheese
- 1-10 oz package frozen chopped spinach, defrosted
- 2 eggs, beaten
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ cup chopped fresh Italian parsley, plus extra for garnish
- 1 cup grated Parmesan cheese
Lasagna
- 1 lb.mozzarella cheese, sliced thin
- White sauce, recipe above
- 12parboiled spinach lasagna noodles
Directions
Mix the ricotta with the spinach and the remaining filling ingredients together until smooth. Refrigerate until ready to assemble the lasagna.
Completing the Lasagna
Preheat the oven to 375 degrees F. Oil a 13 x 9 inch glass baking dish.
Spread about 1 cup of sauce on the bottom of the dish and place a layer of noodles on top.
Spread one-third of the sliced mozzarella cheese on top of the pasta and then one-third of the ricotta cheese mixture over the mozzarella; top with another 1 cup of sauce.
Repeat the layers twice, then top with a layer of noodles. Spread 1 cup of sauce over the top layer of pasta.
Cover with foil and bake for 45 minutes. Remove the foil and bake for 15 minutes longer. Let stand 15 minutes before cutting. Sprinkle the top with extra parsley for color.
Italian Baked Ham
Ingredients
- 3 tablespoons rosemary, chopped
- 4 cloves garlic, minced
- Zest and juice of 1 lemon
- 1/4 cup olive oil
- 1 jar fig jam
- 1 large ham (8 to 10-pounds bone-in, spiral cut or 4- to 5-pound boneless)
Directions
Preheat oven to 350°F. Line a baking sheet with foil and place a rack on top.
In a small mixing bowl, mix together the rosemary, garlic, lemon zest and juice and olive oil.
Set the ham on the rack and rub the ham with the rosemary mixture. Season with salt and pepper and cover with foil.
In a small pot, heat the fig jam with a couple of tablespoons of water.
Bake the ham for 30 minutes. Remove the foil and glaze the ham with the fig jam.
Continue brushing the ham with the glaze every 15-20 minutes with a pastry brush, for another hour or until heated through.
If the ham starts to get too brown, loosely cover it with foil. Let rest 15 minutes before slicing.
Easter Lamb Cake
Ingredients
- 1 pkg store-bought pound cake mix
- 1 cup water (use 1/4 cup less than the package directions-my cake mix calls for 1 1/4 cups of water)
- 3 eggs
- 1/2 cup vegetable oil
- Whipped Cream Frosting, recipe below
- 1 lamb mold
Directions
Preheat the oven to 375 degrees F.
Prepare the lamb mold by coating it with vegetable oil. Let sit for a few minutes then wipe clean with a paper towel.
Then grease (use a solid shortening) and flour the lamb mold, making sure to get all the creases.
Place the front of the mold on a baking sheet.
Prepare the cake batter according to the cake mix directions.
Fill the mold to the top for the front of the cake, do not fill the back side of the mold.
Place the back of the mold on the front and place the baking sheet in the oven. Bake for 45-55 minutes, or until the cake tests done. (Test with toothpick through a vent hole in the mold.)
Remove the mold from the oven, wait 10 minutes and remove the back of body mold.
Stand the cake up and gently remove the front of the mold. Have clean towels rolled up and ready to support the head of the cake, while placing a rolled up towel in back of the cake to support the that part also.
Place a dab of icing on a plate and stand the cake in an upright position. Frost and decorate with jelly beans, raisins, cherries, or chocolate chips for the eyes and nose.
(Best results cool cake in the refrigerator before frosting, this makes a firmer surface for the icing.) Place green tinted coconut around the base of the lamb; add jelly beans and a colorful bow at the neck, if desired.
Whipped Cream Frosting
This is a great whipped cream recipe because it does not weep after it sits on the cake.
Ingredients
- 1 (8 ounce) package reduced-fat cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream
Directions
Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a electric stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth.
While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.
I belong to a community group that meets once a month. We have a potluck dinner prior to each meeting and everyone brings a “covered” dish. Until I discovered the Reynolds Pan Carriers, I struggled with how to transport my dish to the meeting. The Reynolds’ pans make the whole process so much easier. You can reheat the food in the aluminum pan, cover it, place in the carrier and then into the car. So much easier to carry it into the meeting also because the pan has handles.
Carriers are available in Lasagna and 13 x 9 inch Cake Pan sizes. These carriers are made with the same sturdy paper board used to carry 6-packs of beverages. Plus, the colorful design on the disposable carrier makes it attractive to place on the table.
Below is a video from the Reynolds Company on how these disposable pans and carriers work. A bonus recipe is included.
Below are some of the recipes that I have made for the potluck dinners and I have been asked to make again and again. Hope you like them.
Orecchiette Pasta with Sausage and Broccoli Rabe
Ingredients
- One bunch broccoli rabe, washed and trimmed
- 3 cloves garlic, minced
- ¼ cup extra virgin olive oil
- ½ teaspoon crushed red pepper flakes (chili)
- 1 lb sweet Italian sausage, cut into one inch slices
- 1 lb orecchiette pasta
- Salt
Directions
Cut the broccoli rabe into one inch pieces and place in a large Dutch oven. Fill the pot with cold water and add salt to taste. Bring to a boil and cook the broccoli rabe for about 5 minutes or until just tender. Remove the broccoli rabe with a slotted spoon or spider to a bowl. Return the water to a boil and add the pasta. Cook the pasta al dente. Reserve ½ cup of the pasta cooking water. Drain the pasta.
While the pasta is cooking, heat the garlic and olive oil in a large deep skillet Add the sausage and cook until completely brown. Add the cooked broccoli rabe and red pepper. Heat thoroughly. Add the pasta cooking water and the cooked pasta. Stir and heat for a few minutes before serving.
Mozzarella Stuffed Meatballs
Ingredients
- 15 mini fresh mozzarella balls
- 1 lb lean ground beef
- 1 egg
- ½ cup Italian bread crumbs
- ½ onion minced
- Small garlic clove minced
- 1 teaspoon Kosher salt
- Black pepper
- 1/3 cup shredded fresh Parmesan cheese
- Marinara Sauce
Directions
Place cheese balls in a plastic freezer container in a single layer and freeze at least 1 hour.
Heat the oven to 375°F. Line 15 x 10 x 1 inch pan with foil; spray foil with cooking spray.
In large bowl, mix bread crumbs and 3 tablespoons of pasta sauce. Stir in beef, onion, salt, oregano and egg. Shape mixture into 15 (2-inch) balls.
Press 1 cheese cube into the center of each ball, sealing it inside. Gently place on the prepared pan. Bake 10 minutes. Do not turn off the oven.
Place browned meatballs in an ovenproof casserole dish with a cover and pour the marinara sauce over the meatballs. Place the covered dish in the oven and heat the meatballs in the sauce, about 20 minutes.
Oven Baked Italian Chicken Casserole
Ingredients
- 1 tablespoon olive oil
- Salt and Pepper
- One 3 lb chicken, cut into 10 pieces
- 1 pound package Italian pork or chicken sausage each link diagonally cut into fourths
- 2 garlic cloves, minced
- Juice from 2 lemons (about 4 tablespoons)
- 2 teaspoons dried oregano
- 4 medium baking potatoes, cut in fourths
- 2 green and 2 red bell peppers, cut into one inch strips
- 1 large sweet onion, cut into eighths
Directions
Preheat the oven to 450 degrees F.
Coat the bottom of a roasting pan with the olive oil. Place chicken in the pan, skin side down. Salt and pepper both sides of the chicken pieces and scatter the sausage pieces around the chicken.
Bake 15 minutes; turn chicken pieces over and bake 15 minutes.
Squeeze lemon over the chicken, place the lemon skins in the roasting dish with the chicken and sprinkle the chicken with the minced garlic and oregano.
Add the sliced potatoes, onions and peppers to the pan and sprinkle with salt.
Lower the oven temperature to 400 degrees F.
Cover the pan with foil and bake 1 hour, turning the ingredients after 30 minutes.
Italian Pot Roast
Ingredients
- 1 tablespoon olive oil
- 4 lb chuck roast
- All-purpose flour
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 oz cremini mushrooms, sliced
- 3 garlic cloves, chopped
- 2 cups dry red wine
- 1 bay leaf
- 1 cup beef stock
- 1 container crushed tomatoes (26-28 ounces)
- 1 tablespoon tomato paste
- 1/4 cup flat leaf parsley leaves, chopped
- 2 tablespoons sage leaves, chopped
Directions
Trim most of the fat from the meat and pat dry with paper towels. Season the roast generously with the salt and pepper and lightly rub with all-purpose flour.
Heat 1 tablespoon olive oil in a large, heavy pot or Dutch oven over medium-high heat. When the oil is hot, but not smoking, add the roast and brown on all sides, 10-12 minutes.
Transfer the meat to a platter.
Reduce the heat to medium and add the carrots, celery, mushrooms and onion. Cook, stirring occasionally, 10-12 minutes. Add the garlic and tomato paste and stir about 1 minute.
Add the wine and stir to incorporate the vegetables. Add the beef stock, the tomatoes, half the parsley, the sage, the bay leaf and the roast with any juices accumulated on the plate. Bring to a boil.
Cover the pot, reduce the heat and simmer on very low, turning and basting the meat every half hour or so, until the meat is very tender, about 4 hours.
(You can also put the pot into a 300°F oven and turn the roast every hour.)
Remove the meat from the pot and place it on a cutting board, covered loosely with aluminum foil to rest for 10 minutes.
Taste and adjust the sauce for seasoning, remove the bay leaf and stir in the remaining chopped parsley.
Cut the meat into thick slices and place in a deep serving dish. Spoon the hot sauce over the meat to serve.
Lasagna
Ingredients
Cheese Filling:
- 32 oz whole milk ricotta cheese
- 2 eggs, beaten
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ cup chopped Italian parsley
- 1 cup grated Parmesan cheese
Lasagna:
- 16 oz mozzarella cheese, sliced thin
- 4 cups spaghetti sauce
- 16 lasagna noodles, parboiled
Directions
For the filling:
Mix all the filling ingredients together until smooth. Refrigerate until ready to assemble the lasagna.
Completing the Lasagna:
Preheat the oven to 375 degrees F.
Oil a 13 x 9 inch glass baking dish.
Spread about 1 cup of sauce on the bottom of the dish and place a layer of parboiled noodles on top.
Spread one-third of the sliced mozzarella cheese on top of the pasta and then one-third of the ricotta cheese mixture over the mozzarella; top with another 1 cup of sauce.
Repeat the layers twice, then top with a layer of noodles. Spread 1 cup of sauce over the top layer of pasta.
Cover with foil and bake for 45 minutes. Remove the foil and bake for 15 minutes longer. Let stand 15 minutes before cutting.
Christmas was always a special time. As a child growing up in an Italian American family, it also meant that our family followed the same traditions year after year. What I remember of those years was that, after church on Christmas morning, my father would take us to visit the relatives where he would pick up all kinds of goodies from his sisters for us to eat later in the day. Those goodies included struffoli, panettone and homemade ricotta cookies.
On the way home, he would pick up my maternal grandfather (who was a widower) so he could have Christmas dinner with us. My grandfather always had a huge box of all those delicious Italian pastries. While all this was going on, my mother was home preparing Christmas dinner. It was always the same dinner – that was how they liked it!
A traditional Italian Antipasto – a large platter of Italian cold cuts alongside olives, anchovies, artichoke hearts, roasted peppers, marinated mushrooms, Italian cheeses and lots of crusty bread on the side.
The next course was Meatball Lasagna – my mother’s specialty. A lasagna with little meatballs between the layers of noodles. I used to have to help her make those little meatballs and after making 20 or so, I was looking to quit.
The main course was always roasted boneless pork loin with potatoes. I liked the potatoes because they got brown and crusty from roasting alongside the meat, but, at the time, I wasn’t crazy about the pork. Thinking back, it may have been because my mother is a simple cook, who doesn’t use many spices in her cooking.
Sautéed spinach and a big mixed green salad were always the side dishes.
My mother was not one for baking lots of desserts and she never made Christmas cookies, as I have done all the years of my married life. She does bake great apple pies, chocolate chip cookies and Capri cakes for special occasions – just not for Christmas. We had plenty for dessert with what my father’s sisters gave him and all those lovely pastries my grandfather had bought with him.
Italian-American Meatball Lasagna
This is another favorite from my childhood days that my children and husband are also crazy about.
Ingredients
Meatballs
- 1 pound ground meat (pork, beef, veal, chicken, turkey or a combination)
- 1/2 cup plain dried bread crumbs
- 1 large egg
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1 finely minced garlic clove
- 1/4 cup minced fresh parsley
- 1/3 cup freshly grated Parmesan cheese
- Olive oil
Lasagna
- 12 traditional lasagna noodles
- 4 cups homemade or store-bought tomato sauce for pasta
- 1/4 cup fresh basil leaves, finely chopped
- Two 15 ounce containers ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan, divided
- 1/4 cup chopped fresh parsley
- 1 lb mozzarella cheese, sliced thin
Directions
Heat the oven to 350 degrees F. Oil a rimmed cookie sheet.
In a large bowl, combine the meatball mixture. With wet hands, shape into mini meatballs, using 2 teaspoons of mixture for each. Place the meatballs on the prepared cookie sheet and bake until brown all over, about 15 minutes.
To make the lasagna:
Bring a large pot of lightly salted water to boiling. Add noodles to the boiling water one at a time and cook for 10 minutes. Drain and place the noodles on kitchen towels.
Stir the chopped basil into the sauce. Reserve 1 cup of the sauce for the top layer.
In a medium bowl, blend ricotta, egg, parsley and ¼ cup of the Parmesan cheese.
To assemble the lasagna:
Spread 1 cup tomato sauce in the bottom of a 13 x 9 x 2-inch baking dish. Top with 4 noodles, overlapping. Layer half of the mozzarella slices on top of the noodles, followed by half the ricotta cheese. Spread the ricotta with a spatula. Scatter half the meatballs over the noodles. Pour 1 cup of the sauce over the meatballs.
Top with 4 more noodles and layer with the remaining mozzarella and ricotta cheese. Scatter remaining meatballs over the cheese. Pour 1 cup sauce over meatballs.
Top with the final 4 lasagna noodles. Spread with the reserved 1 cup of sauce. Top with the remaining Parmesan. Cover the dish with foil.
Bake at 350 degrees F for 45 minutes. Remove foil and continue to bake for 15 minutes until bubbly and slightly browned. Let stand 15 minutes before serving.
Italian Roast Pork
Ingredients
- One 3 pound center-cut pork loin roast
- 4 large russet potatoes (about 3 pounds), peeled, cut into 1-inch pieces
- 4 cloves garlic, sliced thin
- 2 teaspoon freshly ground rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1/4 cup olive oil, divided
- 1/2 cup dry white wine
Directions
Rub the pork roast with garlic, thyme, oregano, ½ teaspoon salt, ½ teaspoon pepper and 1 teaspoon of the ground rosemary.
Drizzle half of the olive oil on the roast and rub to coat.
Place pork into a roasting pan with a rack at the bottom.
Place potatoes around the roast and sprinkle them with the remaining rosemary, salt and pepper.
Pour the remaining olive oil over the potatoes. Add the white wine to the pan.
Place in a 350 degree oven, covered, for about 45 minutes.
Uncover and roast for another 30 minutes, until the meat registers 140 degrees F. Transfer the pork to a cutting board and tent with foil. Let rest 20 minutes before slicing.
Struffoli
Ingredients
For the Dough:
- 3 1/3 cups (400 g) flour
- 4 large eggs
- 1 teaspoon anise liqueur
- 2 tablespoons butter
- 1 tablespoon sugar
- The zest of half a lemon, grated
- The zest of half an orange, grated
- 1 pinch salt
For the struffoli:
- Olive oil for frying
- 3/4 pound (300 g) honey
- 3/4 cup (150 g) sugar
- 1/3 cup water
- Colored sprinkles
Directions
Combine the ingredients for the dough, knead it well and let rest for at least an hour, covered. It does take a while for the dough to absorb the eggs.
Pluck off a piece, roll it out under your fingers to form a snake about as thin as your pinkie and cut the dough into quarter-inch long pieces.
Fry the pieces a few at a time in hot oil until brown and drain them on absorbent paper. Repeat with remaining dough.
In another pot, preferably round-bottomed, put the honey, sugar and water in it. Boil the mixture until the foam dies down and it begins to turn yellow.
At this point reduce the heat as much as possible and add the struffoli. Stir to distribute everything evenly through the honey and turn the mixture out onto a plate.
Using your fingers shape the mixture into a wreath with a hole in the middle or in a dome shape, dipping your hands frequently into cold water so you don’t burn yourself.
Sprinkle with colored sprinkles.
It’s the holidays and you want to invite friends over but don’t want to spend all day in the kitchen, then pasta is just right for such an occasion. Most people like pasta and it can become an elegant company meal with the right ingredients.
The menu can come together quickly by adding a simple appetizer, such as cheese and crackers or a light soup. Add a salad, some bread and cookies and the meal is done. Don’t forget the wine.
Sausage Stuffed Shells
This dish can be assembled early in the day and refrigerated. Take the dish out of the refrigerator about 30 minutes before baking.
6 servings
Ingredients
- 24 dried jumbo shell macaroni
- 2 cups coarsely chopped fresh cremini mushrooms
- 1 medium fennel bulb, trimmed and chopped
- 1 large red or yellow bell pepper, seeded and chopped
- 1 tablespoon olive oil
- 12 ounces Italian sausage, casings removed
- 2 eggs, lightly beaten
- 2 ½ cups ricotta cheese
- 3/4 cup finely shredded Parmesan cheese
- 3 1/2 cups homemade or store-bought tomato pasta sauce
- 3/4 cup shredded mozzarella cheese
- Minced fennel leaves for garnish
Directions
Preheat oven to 350 degrees F.
Cook macaroni according to package directions; drain and place the shells on clean kitchen towels.
In a large mixing bowl combine eggs, ricotta cheese and Parmesan cheese.
In a large skillet cook mushrooms, chopped fennel and bell pepper in hot oil over medium heat about 4 minutes or until vegetables are tender, stirring occasionally. Add the vegetables to the ricotta mixture.
Add sausage to the skillet and cook until browned, using a wooden spoon to break up meat as it cooks. Drain off fat and add the cooked sausage to the vegetable ricotta mixture. Stir well.
Fill the cooked macaroni shells with the ricotta, vegetable and sausage mixture.
Spoon 1 1/2 cups of the tomato sauce in the bottom of a 3-quart rectangular baking dish, spreading evenly. Arrange shells on top of the sauce. Drizzle shells with remaining sauce and sprinkle with mozzarella cheese. Bake, covered about 30 minutes or until heated through. Garnish with fennel leaves.
Shrimp and Roasted Red Pepper Pasta
6 servings
Ingredients
- 1 ½ pounds fresh peeled and deveined medium shrimp
- 2 tablespoons butter
- 2 tablespoons olive oil
- ⅓ cup finely chopped onion
- 6 cloves garlic, minced
- ¼ teaspoon crushed red pepper
- One 12 ounce jar roasted red sweet peppers, drained and chopped
- ½ cup dry white wine
- ½ cup whipping cream
- ¼ cup snipped fresh basil
- 1 cup finely shredded Parmesan cheese
- 1 lb penne or ziti pasta
Directions
Rinse shrimp and pat dry with paper towels. Set aside.
Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and place in a large pasta serving bowl.
In a large skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic. Cook and stir for 1 to 2 minutes or just until onion is tender.
Add shrimp and crushed red pepper; cook and stir for 2 minutes. Add roasted peppers and wine. Bring to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until shrimp are opaque, stirring occasionally.
Stir in cream. Return to boiling; reduce heat. Boil gently, uncovered, for 1 minute. Stir in basil. Add shrimp mixture and cheese to hot cooked pasta; toss gently to combine.
Meat Stuffed Manicotti
6 servings
Marinara Sauce
Ingredients
- 2 tablespoons olive oil
- 1 cup finely chopped onion (1 large)
- ½ cup finely chopped carrot (1 medium)
- ½ cup finely chopped celery (1 stalk)
- 3 cloves garlic, minced
- Two 26 to 28 oz containers of Italian crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup water
- 1 cup dry red wine
- 3 tablespoons snipped fresh flat-leaf Italian parsley
- 2 tablespoons snipped fresh basil
- 1 tablespoon dried Italian seasoning
- 2 teaspoons sugar
- ¼ teaspoon crushed red pepper
- 3 bay leaves
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Manicotti
Ingredients
- 12 dried manicotti shells
- 2 cups shredded mozzarella cheese
- 1 cup finely shredded Parmesan cheese
- ½ cup finely chopped onion
- ½ cup finely chopped green bell pepper
- 1 egg, lightly beaten
- 2 tablespoons basil pesto
- 1 pound lean ground beef or ground turkey
- 3 cups Marinara Sauce
- Fresh basil for garnish
Directions
For the Marinara Sauce:
In a large saucepan heat oil over medium heat. Add onion, carrot, celery and garlic. Cook, uncovered, for 10 minutes or until the vegetables are very tender but not brown, stirring occasionally.
Stir in tomatoes, tomato paste, water, wine, parsley, basil, Italian seasoning, sugar, crushed red pepper, bay leaves, salt and black pepper.
Bring to boiling; reduce heat. Simmer, uncovered, about 45 minutes or until sauce thickens stirring occasionally. Remove and discard bay leaves.
For the Manicotti:
Cook manicotti for 2 minutes less than the package directs; drain. Place manicotti in a single layer on a sheet of greased foil.
Preheat the oven to 350 degrees F.
In a large mixing bowl combine 1 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, the onion, bell pepper, egg and pesto. Add ground meat; mix well.
Divide mixture into 12 portions. Shape each portion into a 5-inch log. Push a log into each cooked manicotti shell; arrange the shells in an ungreased 3-quart rectangular baking dish. Pour Marinara Sauce over filled manicotti.
Bake, covered, for 45 minutes. Sprinkle with the remaining 1 cup mozzarella cheese and the remaining 1/2 cup Parmesan cheese. Bake, uncovered, about 10 minutes more or until the cheeses are melted. Garnish with fresh basil.
Artichoke Lasagna
8 servings
Ingredients
- One 9 oz package of frozen and thawed artichoke hearts or 15 cooked baby artichokes
- 9 dried lasagna noodles
- 3 tablespoons olive oil, divided
- ½ cup pine nuts, toasted
- 4 cloves garlic, minced
- One 15 ounce carton ricotta cheese
- 1 cup finely shredded Parmesan cheese
- 1 cup shredded fresh basil leaves
- 1 egg
- ¾ teaspoon salt
- 1 cup vegetable or chicken broth
- ¼ cup all-purpose flour
- 2 cups half-and-half or light cream
- 1 cup shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F.
Cook lasagna noodles al dente; drain and place the noodles on clean kitchen towels.
Place the defrosted artichoke hearts on paper towels and cut each in half.
In a large saucepan, heat 2 tablespoons of the oil over medium heat. Add artichokes, pine nuts and half of the garlic. Cook for 6 to 8 minutes or until the artichokes are tender, stirring frequently. Transfer to a large mixing bowl. Do not clean out the pan.
Stir in ricotta cheese, 1/2 cup of the Parmesan cheese, 1/2 cup of the basil, the egg and salt into the mixing bowl with the artichokes..
In a small bowl or glass measuring cup, combine broth and flour.
In the large saucepan used to cook the artichokes, heat the remaining 1 tablespoon oil over medium heat. Add the remaining garlic; cook and stir until garlic is tender but not brown. Stir in flour mixture and half-and-half. Cook and stir until mixture is thickened and bubbly. Remove from heat. Stir in the remaining 1/2 cup basil.
In a small bowl, combine mozzarella cheese and the remaining 1/2 cup Parmesan cheese.
To assemble the lasagna:
Spread about 1 cup of the sauce over the bottom of an ungreased 3-quart shallow baking dish. Layer three of the cooked noodles in the dish. Spread with one-third of the artichoke mixture and one-third of the remaining sauce. Sprinkle with 1/2 cup of the mozzarella mixture. Repeat layering noodles, artichoke mixture, sauce and mozzarella mixture two more times.
Bake, uncovered, for 35 to 40 minutes until edges are bubbly and top is lightly browned. Let stand for 15 minutes before serving.
Seafood Linguine
6 servings
Ingredients
- 12 ounces linguine or spaghetti
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, chopped
- 1 tablespoon chopped shallot
- 1 28-ounce can diced Italian tomatoes
- 1/2 cup white wine
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- ½ teaspoon red chili flakes
- 18 littleneck or small cherrystone clams, scrubbed
- 12 ounces sea scallops, muscle removed
- 12 ounces grouper, tilapia or other flaky white fish, cut into 1-inch strips
- 6 ounces calamari, cut into thin rings
- 1 teaspoon dried marjoram, plus more for garnish
Directions
Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and place in a large pasta serving bowl.
Heat oil in a large skillet over medium heat. Add garlic and shallot and cook, stirring, until beginning to soften, about 1 minute.
Increase the heat to medium-high. Add tomatoes, wine,chili flakes, salt and pepper. Bring to a simmer and cook for 1 minute. Add clams, cover and cook for 2 minutes. Stir in scallops, calamari, fish and marjoram. Cover and cook until the scallops and fish are cooked through and the clams have opened, 3 to 5 minutes more. (Discard any clams that don’t open.)
Spoon the sauce and clams over the pasta and sprinkle with additional marjoram.
For really delicious, melt in your mouth lasagna, you need fresh lasagna noodles. You can make them yourself or purchase the fresh noodles ready-made. For me, dried lasagna noodles, especially with the edged ridges, are not delicate enough for a really good lasagna. Of course, having these noodles in the pantry is expedient.
Fresh lasagna noodles do not need to be boiled before baking. Fresh noodles also freeze well, so make extra for a future recipe. Place a layer of wax paper between each noodle and place them in a freezer container. You do not even need to defrost the noodles before using them in a lasagna.
I never make lasagna with a meat sauce because I think it weighs it down and takes away from the creaminess of the cheese. Meat can be served on the side. I also like my lasagna to have lots of ricotta cheese and sauce between the layers, so that it is not dry.
To make my lasagna, you will need the following:
Lasagna Sauce
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/4 of a sweet onion, finely minced
- 1 small carrot, finely minced
- 1 celery stalk, minced 2 cloves garlic, finely minced
- 2 cloves garlic, finely minced
- 4-26 to 28 oz. contains Italian chopped tomatoes
- 2-6 oz. cans of tomato paste
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon crushed red chili pepper
- 6 basil leaves, minced
- 1 sprig of fresh oregano, leaves minced
- 2 tablespoons finely chopped parsley
Directions
To make mincing the vegetables easier, I put them in the food processor and process until finely chopped.
Place the minced vegetables and the olive oil in a large saucepan and cook on low until softened. Do not let the vegetables brown. Add the tomato paste and cook for two minutes. Fill the empty tomato paste cans with water and add them to the saucepan. Stir until the paste is dissolved.
Add the chopped tomatoes, salt, black and chili peppers and herbs. Bring to a low boil, reduce heat to very low and simmer sauce until very thick, about 3 hours. Taste to see if more salt is needed.
Fresh Pasta Noodles
Ingredients
- 2 1/4 – 2 1/2 cups Italian 00 flour or unbleached all-purpose flour, plus more for rolling the pasta
- 3 large eggs
- 1 tablespoon extra virgin olive oil
Making the pasta in a food processor:
To protect the dough from overheating, use the eggs cold – right from the refrigerator.
Place the eggs and oil in the bowl of the processor fitted with the steel blade and pulse for a few seconds to combine. Add about 2 1/4 cups of the flour and pulse until the dough just comes together.
If the dough is very sticky, add the remaining ¼ cup flour. The dough should be smooth and slightly sticky. If the dough seems dry add a tablespoon or two of water.
Pulse a few times and then scrape the dough onto a lightly floured board.
Cut the dough into quarters. Roll out one-quarter at a time, keeping the rest of the dough wrapped in plastic. Shape the dough into a flat rectangle.
Set the rollers of a hand-cranked or electric pasta machine at their widest opening. Run the dough once through the machine. Remove and lightly dust with flour. Fold the dough in thirds, like a book, pressing down with your fingers, and run through the machine again. Repeat this step at least two more times, dusting lightly with flour if needed, until the dough is smooth and elastic.
Now change the rollers of the pasta machine to the next decreasing setting and roll out the dough once without folding. Keep rolling the sheet through the machine on decreasing settings until you have rolled it through the last (thinnest) setting. Repeat with the remaining dough. Keep the rolled out pasta sheets covered with kitchen towels.
For lasagna noodles, cut the pasta strips into 4 x 8-inch pieces.
Lasagna Cheese Filling
Ingredients
- 32 oz. whole milk ricotta cheese
- 2 eggs, beaten
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/4 cup chopped Italian parsley
- 1 cup grated Parmesan cheese
- 16 oz. mozzarella cheese, sliced thin
Directions
Mix all the ingredients, except the mozzarella cheese, together until smooth. Refrigerate until ready to assemble the lasagna.
Completing the Lasagna:
Preheat the oven to 375 degrees F.
Oil a 13 x 9 inch glass baking dish
Spread about 1 cup of sauce on the bottom of the dish and place a layer of noodles on top.
Spread one-third of the sliced mozzarella cheese on top of the pasta and then one-third of the ricotta cheese mixture over the mozzarella; top with another 1 cup of sauce. Repeat the layers twice, then top with a layer of noodles. Spread 1 cup of sauce over the top layer of pasta.
Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for 15 minutes longer. Let stand 15 minutes before cutting. Makes at least 12 servings.
