42 Favourite Italian Recipes
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- HEARTY
MANICOTTI
- (8 main dish servings)
- 1 lb. Italian sweet sausage links
- 1 lb. ground beef
- 1 medium onion, chopped
- 2 16 oz. cans tomato puree
- 1 6 oz. can tomato paste
- 1 tsp. sugar
- 1/2 tsp. pepper
- 2 tbsp. parsley, chopped
- basil
- salt
- 1 8 oz. package manicotti shells
- 4 cups ricotta cheese
- 1 8 oz. package mozzarella cheese
- Parmesan cheese
- In covered 5 quart Dutch oven.
Over medium heat, in 1/4 cup water, cook sausage links 5 minutes.
Uncover, brown well, drain on paper towel. Spoon fat from Dutch
oven. over medium heat brown ground beef and onions, stir in
tomato puree, paste, sugar, pepper, 1 tsp. basil, 1 tsp. salt, 1
cup water; simmer, covered 45
minutes.
- Cut sausage into bite-size pieces;
add to mixture and cook 15 minutes, stirring occasionally.
Meanwhile, cook manicotti as label directs; drain. Preheat oven to
375 degrees. In a large bowl, combine ricotta and mozzarella
(diced) cheeses,
- parsley, 3/4 tsp. basil, 1/2 tsp
salt; stuff into shells. Spoon half of meat sauce into 13" x 9"
baking dish. Place half of shells over sauce in one layer. Spoon
remaining sauce, except 3/4 cup, over shells, top with remaining
shells in one layer.
- Spoon reserved meat sauce over top.
Sprinkle with Parmesan. Bake 30 minutes.
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- ITALIAN
SAUSAGE TERRINE
- (30 1/4" slices or sliced 1/2" thick
as entree)
- 1 lb. sweet Italian sausage, casings removed
- 1 lb. chicken livers
- 1 medium onion, chopped
- 1/4 cup flour
- 1/4 cup brandy
- 1 tsp. salt
- 1/4 tsp. allspice
- 1/4 tsp. nutmeg
- pinch ground cloves
- 1/4 tsp. pepper
- 2 garlic cloves chopped
- 3 eggs
- 1/2 lb. sliced bacon
- In a large skillet cook
sausage, stirring until brown. Drain on paper towels, set aside in
bowl. In blender combine remaining ingredients except bacon, for
45 seconds. Stir in sausage. Preheat oven to 350 degrees. Line
loaf pan with heavy foil, letting 3" hang over the sides. Place
bacon slices crosswise across bottom and up sides, letting slices
overhang pan. Pour in sausage mixture; fold bacon over top. Place
loaf pan in a shallow pan; pour 1" hot water into shallow pan.
Bake 1-1/2 hours.
- Remove loaf pan from water, fold foil
over top. Place heavy can on terrine to weight down. Press firmly
2 minutes. Refrigerate with weight until firm, about 6
hours.
- To remove terrine, loosen foil from
sides of pan, grasp ends of foil, and lift out. Cut into
slices.
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- LASAGNA
- (3 - 4 Servings)
- 1 onion
- 1/4 cup olive oil
- 8 oz. ground beef
- 1 tsp. salt
- 1/2 tsp. white pepper
- 5 tbsp. red wine
- 1 tbsp. tomato paste
- 6 tbsp. whipping cream
- pinch dried oregano
- 1-1/4 lb. lasagna
- 1/4 cup butter
- pinch ground nutmeg
- 1/4 cup grated Parmesan cheese
- Peel and dice onion. Heat oil in pan
and fry meat and onions for 5 minutes, until brown. Add salt,
pepper, wine, and tomato paste and cook until thick. Stir in cream
and oregano.
- Cook lasagna in boiling water until
just tender. Drain and rinse under cold water. Dry with paper
towel.
- Arrange lasagna and meat sauce in
layers in greased ovenproof dish, ending with a layer of lasagna.
Dot with butter and sprinkle with nutmeg and grated cheese. Bake
at 350 degrees for 10 minutes.
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- CHICKEN
TETRAZINNI
- (8 - 10 Servings)
- 1 boiled chicken
- 1/2 lb. macaroni
- 1/2 lb. mushrooms, sauteed
- 2 cups chicken broth
- 1/2 cup almonds slivered
- 3 tbsp. butter
- 2 tbsp. flour
- 1 cup whipping cream
- 3 tbsp. white wine, dry
- Cut meat from chicken bones. Cook
macaroni, drain, add mushrooms
- and almonds. Make sauce of butter,
flour, broth; remove from
- heat, stir in cream, wine. Preheat
oven to 375 degrees. Add 1/2
- sauce to chicken, 1/2 half to
macaroni. Place macaroni in baking
- dish, greased, make hole in center,
fill with chicken. Bake until lightly browned.
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- SPAGHETTI CARBONARA
- (2 - 4 Servings)
-
- 8 oz. spaghetti
- 4 oz. bacon
- 1 green pepper
- 5 tbsp. Parmesan cheese
- 5 tbsp. chopped parsley
- 1-1/4 cups cream
- 1/4 cup butter
- 8 slices cooked ham, lean
- 1 tsp. dried oregano
- 1 tsp. dried basil
-
- Cook spaghetti in boiling salt water
for 15 minutes.
- Meanwhile, chop bacon. Core pepper
and chop finely. Put bacon in
- saucepan, cook until crisp. Stir in
cheese, parsley, cream, green pepper. Cook slowly 5
minutes.
- Drain spaghetti, toss with butter,
place in greased oven dish.
- Roll up ham slices, lay on spaghetti,
cover with bacon sauce.
- Sprinkle with herbs. Bake at 425
degrees for 10 minutes. Serve hot.
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- PASTA
SALAD
- (4 - 6 Servings)
- 12 oz. pork luncheon meat
- 2 celery stalks
- 2 red-skinned apples
- 4 sweet dill pickles
- 2 cups cooked pasta (shells, spirals or bows)
- 1/4 cup sliced stuffed olives
- 2 anchovy fillets (option)
- 2/3 cup mayonnaise
- 1 tsp. soy sauce
- juice of 1 lemon
- 1/2 tsp. salt
- pinch cayenne pepper
- 1 tsp. apple pie spice
-
- Slice luncheon meat and celery. Core
and slice apples and slice
- pickles. Mix together pasta, meat,
olives, celery, apples and
- pickles. Chop anchovy fillets
(optional) - add to following:
- Combine mayonnaise, soy sauce, lemon
juice and seasonings. Chill
- lightly before serving with pasta
salad.
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- ITALIAN
SALAD
- (6 Servings)
- 1 cup cooked beets
- 1 cup cooked carrots
- 1 cup chopped celery
- head lettuce
- 1/2 cup green peas
- 1/2 cup cucumbers, pared, seeded and diced
- Mayonnaise thinned with cream or sour cream
-
- Prepare the vegetables and chill.
Then combine with dressing.
- Prepare beds of lettuce and top with
salad.
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- ITALIAN
DRESSING
- (2 cups)
- 3/4 cup wine vinegar
- 2/3 cup red wine
- 1 clove garlic
- 1 tsp. salt
- 2 tsp. capers
- 1/2 cup oil
- 1 tbsp. mustard seed
- 2 peppers - green or red
- 2 tsp. prepared mustard
- 1 tsp. black pepper
- 1 tsp. rosemary - dried
- 1 tsp. oregano - dried
- Mix vinegar and wine, set for 1 hour.
Finely chop garlic. Add
- salt, capers, mustard seed and pound
to paste. Remove pepper
- insides and cut into slivers. Boil
garlic paste, add peppers and
- spices, stirring. Remove from heat,
add oil, cool.
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- ITALIAN CHEESE
TOAST
- (8 Slices)
- 1-1/4 cups half and half
- 1 tbsp. olive or salad oil
- 1 tsp. cornstarch
- 1/2 tsp. paprika
- 1 tbsp. capers
- 1 12" loaf Italian bread
- 1 8 oz. package Mozzarella cheese
- 1 tbsp. chopped parsley
- In 2-qt. saucepan, combine
first 4 ingredients. Cook over medium
- heat, until boiling, stirring
constantly. Boil 1 minute. Reduce heat, stir in capers, cover,
keep warm. Preheat broiler. From Italian bread, diagonally cut 8
one inch thick slices (save remaining bread).
- Toast bread in broiler on each side.
Put sliced cheese on each piece and broil until melted.
- Spoon cream mixture over cheese.
Garnish with parsley. Serve immediately.
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- ITALY'S HERO SANDWICH
- (4 Servings)
-
- 12 sweet Italian sausages
- 1/4 cup water
- 2 medium onions
- 2 tbsp. olive/salad oil
- 4 5" long hard rolls
- 5 green or red peppers
- In skillet, place sausages, add
water. Cover, simmer 5 minutes.
- Remove cover and cook 15 minutes or
until browned, turning
- occasionally.
- Cut onions into thin slices, peppers
into 1/2" strips. In hot oil saute onions until limp. Add peppers
and cook over medium heat until peppers are tender, about 10
minutes. Add cooked sausage.
- Split rolls in half lengthwise. Layer
bottom of each roll with onions and pepper and 3 sausages. Spread
top of roll with mayonnaise, butter or ketchup.
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- VEAL
ROLLS
- (4 servings)
- 4 veal cutlets
- 1/2 tsp. paprika
- 2 tsp. mustard
- 1 sweet dill pickle
- 1/2 cup liver sausage
- 1/4 cup butter
- 2/3 cup plain yogurt
- 1/2 tsp. salt
- 1/2 tsp. white pepper
- Pound veal until very thin,
dust with paprika, spread with
- mustard.
- Cut pickle lengthwise, in four.
Spread liver sausage on veal and place a piece of pickle on each.
Roll slices up and secure with toothpick.
- Melt butter in skillet and brown the
rolls on each side. Add yogurt and season with salt and pepper.
Cover, cook over low heat 20 minutes.
- Remove toothpicks; arrange on serving
dish, spoon over the sauce and serve with rice.
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- VEAL AND FRUIT
RAGOUT
- (4 servings)
- 1-1/2 lb. veal
- 2 tbsp. butter
- 3/4 cup water
- 3 tbsp. flour
- 8 oz. green grapes
- 1 dessert apple
- 1 ripe pear
- 1/2 tsp. salt
- 1/2 tsp. paprika pepper
- 3 tbsp. cream
- Remove any fat from meat and cut into
chunks. Melt butter, add
- veal and fry until brown on all
sides. Add 1/2 cup water, cover,
- simmer 40 minutes, until veal is
tender.
- Mix flour with remaining water to
form smooth paste. Stir into veal and cook another 5
minutes.
- Peel grapes, halve and remove seeds.
Peel and quarter apple and pear. Remove cores and dice.
- Stir in salt, paprika and cream into
veal mixture, then fold in fruit. Heat 2 - 3 minutes.
- Serve hot.
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- ROAST
VEAL
- (4 servings)
-
- 2 lb. veal roast
- 1 tsp. salt
- 1/2 tsp. white pepper
- 2 tsp. paprika
- 2 carrots
- 2 tomatoes
- 2 onions
- 5 tbsp. oil
- 7 tbsp. white wine
- 6 tbsp. whipping cream
- parsley
- Preheat oven to 400 degrees.
Trim meat, rub all over with salt, pepper, paprika. Place meat in
roasting pan.
- Peel and chop carrots, onions,
tomatoes and place with meat.
- Pour over the oil and wine and roast
in oven 1 - 1-1/2 hours.
- Transfer to serving dish and keep
warm.
- Either blend vegetables and cooking
liquid in blender or rub through strainer. Reheat, check seasoning
and stir in cream.
- Pour around the meat and serve
garnished with parsley.
- ** Cooked spinach topped with cheese
and browned in broiler
- would make a good side
vegetable.
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- VEAL
CHOPS WITH KIDNEY SAUCE
- (4 servings)
- 4 veal loin chops
- 1/2 tsp. onion salt
- 1-1/2 tsp. salt
- 1/2 tsp. white pepper
- 1 tsp. mustard
- 1 calf kidney
- 3 tbsp. oil
- 4 eggs
- 3 tbsp. chopped parsley
- 1 tbsp. chervil
- 1/4 cup butter
- 5 tbsp. brandy
- Trim chips. Season with onion
salt, 1/2 tsp. salt and the pepper; spread on mustard. Heat oil in
skillet and fry chops over medium heat 3-5 minutes on each side;
remove and keep warm.
- Beat eggs with 1/2 tsp. salt, 5 tbsp.
water (cold) and the herbs. In saucepan, melt butter and cook eggs
until slightly scrambled. Keep warm.
- Slice the kidney and cook in pan used
for the chops for 30 seconds. Sprinkle with remaining
salt.
- Stir in brandy. Arrange chops on
dish, spoon on eggs and kidney on top.
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- ITALIAN FISH
BAKE
- (4 servings)
- 2 potatoes, sliced
- 1 large carrot, sliced
- 1 small cauliflower