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Italian Favorites - Mom's Way

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Antipasto

Antipasto | Soups | Sauces | Meats
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Eggplant

This easy to make entrée can be spread on Italian or French baguette, or eaten with other antipasto dish. It's easy to make and is excellent.

1 eggplant cut in slices (1/8" thick)
4-5 plum tomatoes (can)
1-2 garlic clove - minced

Cut slices in length (strips). Sauté in oil, few slices at a time 'till golden turning them over once. Add more oil as required. Remove from pan and put on paper towel or brown bag.

When all done, remove excess oil from pan. Add tomatoes breaking them up and garlic. Simmer 10 min. Remove from burner and stir in fried eggplant. Salt and pepper to taste.

Will keep in fridge for many days. Good at room temperature (when made) or cold.


Gato

Coming soon...

Soups

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Beef and Barley Soup

2 onions - diced
3 large carrots - sliced
3 stalks celery - sliced
¼ cup fresh Italian parsley - chopped
5 cloves garlic - minced
7 Italian tomatoes (diced if fresh)
2 cups Clic barley
11 cups chicken broth
4 cups beef broth
Olive oil
Butter
2 cans Clic large red kidney beans
1 ½ to 2 lbs. stewing beef (cut in ½" pieces)

Sauté onions in olive oil and butter until golden and soft. Add carrots and celery and sauté until soft - do not brown.

Add stewing beef and brown. You can remove most of the vegetables while browning beef. When done add the veggies back. Do not brown beef in separate pan - this will kill taste.

Add tomatoes and continue to sauté for a bit. Add chicken and beef broth, salt, pepper, and paprika to taste.

Partially cook Barley in separate pot to remove most of the starches. Drain & add to soup. Boil soup until barley is cooked and soup has reduced to a desired thickness. You can use about one cup very cold water with about 4 teaspoons of completely dissolved cornstarch to thicken the soup further. Bring soup to a fast boil while doing this.

Once barley is cooked, let soup simmer for an additional 30 minutes. Remove from heat and let it cool for about 15 minutes.

Add red beans, then add parsley.

Sauces For Pasta

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Tip: Always mix your sauce with the pasta, do not just plop it on. All of the pasta should be wet.

Mattriciana Sauce

This one is my favorite and so easy to make. It uses cured Italian bacon called pancetta. So you'll need to find an Italian grocer for this. Being cured, it is also delicious as a sandwich (on an Italian bun of course). Have it sliced very thin. This recipe cannot use bacon as a substitute.

With a bit of oil and butter in a hot fry pan, add the following ingredients:

150 gr. pancetta (cut in pieces. Kitchen scissors work really well)
2 onions - sliced

Fry over med. heat for a few minutes or until onions are transparent.

Add:
2 cloves garlic - minced
1-28 oz can plum tomatoes (break them up)
fresh chopped basil - to taste
2-3 oz white wine
1 dry chili (in jar) - remove when sauce is a bit hot.

Simmer 1 hours and mix together with rotini, rigatoni, penne, or similar pasta.

Chick Peas Sauce

1 garlic clove - minced
6-7 strips red pepper
1-2 anchovies
1 can chick peas (almost all drained)

Sauté all but chick peas in a bit of oil 'till garlic starts to smell (good that is). Add the chick peas, salt and pepper. Simmer 2-3 minutes.

Serve with rigatoni and cheese (Romano or Peccorino).

White Bean Sauce

Garlic - minced
1 onion - diced
1 celery stalk - diced
2-3 plum tomatoes (can)
1 can white kidney beans (Bertolli or Unico)

Simmer first 3 ingredients in a bit of oil until celery is tender. Add tomatoes, salt and pepper. Simmer 10 min. Add can white kidney beans. Simmer 2-3 min.

Serve with Italian rice or orrechietti pasta.

Meats

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Stuffed Veal Rolls

These awesome rolls are my favorite. I always have my husband make them for me since he does them best. They are easy to make and make for a beautiful presentation. We normally serve them with fresh home made small ravioli. You'll find those at your "Fresh Pasta" store.

Veal scallopini large enough to roll - about 5" x 8" (or quick fry beef)
Prosciutto or salami - sliced very thin
Parmesan cheese
Scrambled eggs (about 2 per roll)
Salt and pepper
2 onions - quartered
Mushrooms - porcini or portobello if you can. Will make all the difference in taste.
Baby carrots (about 10) Chicken broth

Trim fat and pound meat. Put slices of Prosciutto or salami on meat. Put thin layer of Scrambled eggs, sprinkle with cheese, salt and pepper to taste. Roll up & secure with string at both ends and middle.

Fry rolls in pan (with high sides) with oil & butter. Start on high burner to sear meat then put on low. Cook slowly and continue turning until golden.

Add onions and when tender, add mushrooms and carrots. Add chicken broth to cover meat by half, ½ cup white (or red) wine, enough water to almost cover meat, salt & pepper to taste. Simmer about 60 minutes & add water or broth into pot as it evaporates. Remove meat from pot and cool 30 min. before serving. Cut meat in very thin slices.

Sauce: Boil & add cornstarch mixture to thicken.

For a nice presentation, place sliced meat in a ring on a large plate. Put fresh cooked ravioli in middle. Spoon sauce all over.

Uccelleti

Minute Steak
Pancetta
Parmesan cheese
Fresh chopped parsley
Garlic - minced
Salt and pepper

Pound steak lightly. Spread slices of pancetta, sprinkle parmesan, parsley, garlic, salt and pepper. Roll & secure with toothpicks.

Add a bit of oil and butter to fry pan. Sauté rolls until golden. Let water evaporate. Remove and put in plate.

1 onion - finely chopped
1 ½ tblsp. tomato paste
1 can plum tomatoes
¼ cup white wine
¼ cup chicken broth
Pinch sugar
Salt, pepper, paprika & basil.

Add onion in pan and sauté. Add rest or ingredients and simmer covered 1 hours.

Serve with spaghetti, linguine, or similar pasta.

Veal Roast

Yes

Poultry

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Chicken Parmigiana

6 pieces chicken breasts - Breaded in flour, eggs with salt, bread crumbs (in this order). Fry on med. until golden brown.

Sauce

1-28 oz can plum tomatoes
2-3 oz white wine
Salt and pepper

Put a bit of oil and butter in fry pan. When bubbling, add tomatoes (breaking them up), wine, salt and pepper. Simmer 1½ hour. If sauce becomes too thick, add broth or water. I never need to add anything.

Arrange fried chicken in long pan. Top with slices of mozzarella (Italian). Sprinkle grated parmesan cheese (fresh) and cover with sauce. Correct, the sauce goes over the cheese :)

Bake @ 375F until it bubbles (approx. 30-40 minutes).

Roast Chicken and Potatoes (Serves 4)

Pieces of chicken
1 onion - sliced
½ red pepper - cut in strips
2-3 plum tomatoes (can)
6 potatoes - quartered and unpeeled

Put oil in roasting pan. Add onion and red pepper at bottom. Brush chicken and potatoes in oil. Put chicken in one corner of pan and potatoes in other. Break tomatoes on top. Add salt and pepper, paprika, rosemary and 4-5 basil leaves. Dot with butter.

Bake at 375F for 1½ hour.

Seafood

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Brodetto di Pesce (Fish in tomato sauce)

This excellent fish dish is nice with haddock and easy to make.

4 -5 fish filet (I use the frozen one)
4-6 can plum tomatoes
Garlic - minced
Capers
Fresh parley - chopped
Black olives - chopped
2-3 oz white wine
Salt & pepper

Flour fish and sauté lightly in oil until golden. Remove and put on paper towel (or not). Add remaining ingredients to fry pan (breaking up tomatoes). Simmer 10 min. Add fish on top of sauce and continue to simmer 10 min.

Nice on its own or served over rice.

Filet de Sole or Cod

This dish can be serve cold and is very nice as an entrée.

Sole or Cod
Parsley - chopped
Garlic - minced
Black Olives - chopped
Capers
Lemon
Salt & pepper

Put about 2" of water in fry pan. Add filet and 2 drops of vinegar. Fish is done when water boils. Remove and put on serving dish. Remove excess water from plate.

Spread remaining ingredient except lemon, salt & pepper over fish. When ready to serve, squeeze lemon, salt & pepper.

Rolled Fish - Sole

Bread crumbs
Black olives - chopped
Capers
Salt & pepper
Oil (a bit to moisten)

Mix ingredients and spread on fish. Roll up & secure. Put in pan with oil at bottom.

Bake at 375F - 20 min.

Fish will go watery. Remove excess water. Serve with rice.

Tuna Fish Sauce

1 can tuna fish
¾ can plum tomatoes (broken up)
2-3 anchovies
Parsley - chopped
Garlic - minced

2-3 oz white wine
Black olives - chopped
Capers
Basil, paprika, salt & pepper

With a bit of oil in fry pan, add tuna fish and anchovies. Sauté lightly. Add parsley & garlic and continue to sauté for 2 min. Add remaining ingredients and simmer ½ hour or until thicken.

Serve with linguine.

Best Tuna Sandwich

Here, the ingredients are to taste.

Chop a can of tuna in a bowl. Add dijon mustard (about ½ tsp), about 1 tbsp butter (or margarine), capers to taste, a chopped hard boiled egg, salt and pepper. Spread on bread of your choice.

Vegetables

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Mellansana (Eggplant Parmesan)

Peel and slice eggplant 1/4" thick.

In colander, put rows or eggplant and salt. Put pressure over and let stand one hour. This will take the bitterness out. Rinse in cold water and pat dry.

Coat with flour and egg. Fry in oil and place on paper towel or brown bag. Pat oil out twice.

Sauce

1-28 oz can plum tomatoes
2-3 oz white wine
Salt & pepper

Put a bit of oil and butter in fry pan. When bubbling, add tomatoes (breaking them up), wine, salt and pepper. Simmer 1½ hour. If sauce becomes too thick, add broth or water.

Place eggplant in long pan. Top with slices of fresh mozzarella, sprinkle fresh grated parmesan cheese and cover with sauce.

Cook @ 375F until it bubbles. Approximate 30-40 min.

Cauliflower Salad

Yes I know you'll say: "Who doesn't know how to make a cauliflower salad?", but trust me, this one is truly awesome. Give it a try, it's really easy and delicious!

1 cauliflower
Roasted red pepper (in jar)
1 can white beans - rinsed
Parsley - chopped
Garlic - minced
Black olives - chopped
Capers
Oil 7 balsamic vinegar

Carve stem out on cauliflower. Drop whole in cold water (¾ covered). Cook until just done (about 15 min). Piece to check and should still be crunchy. Rinse in cold water and break up in pieces. Put in bowl and add remaining ingredients.

Boston Salad Dressing

The secret in this one is to put and mix the ingredients directly on the salad... with your hands. It should also be prepared at the last minute since the lettuce will wilt.

Wash and pat dry one head boston lettuce. Add following ingredients and mix with hands as you go.

Olive oil
Dijon mustard
1 tblsp. red wine vinegar
Few capers
Pinch sugar
Salt & pepper
Italian tomatoes - chopped
Thin slices red onion

Desserts

Antipasto | Soups | Sauces | Meats
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Christmas Cookies

 

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