Pizza Recipes

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Vine Ripened Tomato Pizza Recipe

Makes two 10" pizzas

Ingredients
8 cloves Garlic, unpeeled
1 Tbl. Olive oil
2 pc. Pizza dough, pinch Chili flakes
3-1/2 cups Swedish fontina cheese, grated (loosely packed)
20 slices Red onions, sliced very thinly
2 medium Vine ripened tomatoes, sliced 1/4" thick
20 each Cherry tomatoes
1 each Buffalo mozzarella, about 6 oz., cubed 1/2"
2 Tbls. Parmesan cheese, grated very finely
2 Tbls. Pine nuts 2 Tbls. Chopped basil

Preparation
1. Pre-heat the oven to 500 F. and place a baking stone or tile in to heat. Heat a small saute pan over medium heat and add the olive oil and the unpeeled garlic cloves. Saute, stirring regularly, until the garlic skin begins to caramelize. Transfer to the oven and roast until the cloves become uniformly golden brown. Remove and cool. When cool, remove the roasted garlic from the skins and place into a small bowl. Mix thoroughly with a spoon to make a paste.

2. Roll the doughs into roughly 10 “ rounds using a pie pin or by pounding and stretching the dough.

3. Sprinkle a light cutting board or pizza peel with cornmeal or semolina and lay the doughs down on it. Spread the garlic paste over the doughs then sprinkle the chili flakes evenly and spread the fontina cheese over the dough, leaving a half inch rim without cheese. Next distribute the sliced tomatoes followed by the onion rings.


4. Arrange the cherry tomatoes evenly over the cheese and onions and sprinkle the fresh mozzarella and Parmesan cheese over the top.

5. Bake for ten minutes or until the edge of the crust becomes golden brown and the cheese bubbles in the center.

6. Remove from the oven and place on a cutting board. Sprinkle the chopped basil over and cut into six or eight pieces. Serve immediately.


Pepperoni Pizza with Roasted Peppers and Olives Recipe

Makes two 10" pizzas

Ingredients
2 pc. Pizza dough.
1 tsp. Virgin olive oil
2 cups Whole milk mozzarella cheese, grated (loosely packed)
1/2 cup Buffalo mozzarella, cubed into 1/2" pieces (about 4 oz.)
1 each Red bell pepper, roasted, peeled and sliced into 1/4" strips
12 each Kalamata olives
2 Tbls Grated Parmesan cheese
2 oz. Gingrass Family Smoked Pepperoni, sliced very thinly (1/8" or less)
2 Tbls. Chopped Italian parsley

Preparation
1. Pre-heat the oven to 500 F. and place a baking stone or tile in to heat.
2. Roll the doughs into roughly 10 “ rounds using a pie pin or by pounding and stretching the dough.
3. Sprinkle a light cutting board or pizza peel with cornmeal or semolina and lay the doughs down on it. Brush the olive oil over the center of the dough then spread the mozzarella cheese evenly over the dough, leaving a half inch rim without cheese.
4. Arrange the cubed buffalo mozzarella, the olives and the roasted peppers over the cheese. Finally, slide the pizzas into the oven.
5. Bake for five minutes then remove from the oven and arrange the sliced pepperoni over the cheese and sprinkle the Parmesan over. Return to the over and continue to bake for five more minutes or until the edge of the crust becomes golden brown and the cheese bubbles in the center.
6. Remove from the oven and place on a cutting board. Sprinkle the chopped Italian parsley over and cut into six or eight pieces. Serve immediately.


Smoked Lamb Sausage Pizza Recipe

Makes two 10" pizzas


Ingredients
2 pc. Pizza dough.
2 Tbls. Coriander pesto
2 pinch Chili flakes
1 cup Whole milk mozzarella cheese, grated (loosely packed)
1 cup Swedish fontina cheese, grated (loosely packed)
1/4 each Small red onion, peeled and sliced into 1/8" rings (about 20 nice rings)
4 oz. Gingrass Family Smoked Lamb and Garlic Sausage sliced into 1/4" slices
2 Tbls. Grated Parmesan cheese
12 each Cilantro sprigs

Preparation
1. Pre-heat the oven to 500 F. and place a baking stone or tile in to heat.
2. Roll the doughs into 10 “ rounds using a pie pin or by stretching the dough.
3. Sprinkle a light cutting board or pizza peel with cornmeal or semolina and lay the doughs down on it. Spread the pesto over the center of the dough and sprinkle the chili flakes over. Spread the mozzarella and fontina cheeses evenly over the dough, leaving a half inch rim without cheese.
4. Arrange the sliced sausage and onion rings over the cheese. Sprinkle the Parmesan around the edge of the crust and slide the pizzas into the oven.
5. Bake for ten minutes or until the edge of the crust becomes golden brown and the cheese bubbles in the center.
6. Remove from the oven and place on a cutting board. Arrange the cilantro sprigs over the top and cut into six or eight pieces. Serve immediately.

Coriander Pesto
1/4 cup Pumpkin seeds, toasted
1 Tbls. Coriander seeds, toasted
1/4 cup Virgin olive oil
1/4 cup Grated Parmesan cheese
1/2 bunch Cilantro

Puree the pumpkin and cilantro seeds in the robot coupe then add the oil slowly. Add the Parmesan and cilantro and puree until smooth. Season to taste with salt and pepper and refrigerate.


Pizza Pierogies Recipes

Sauté pierogies in vegetable oil over a low flame until they are lightly browned on both sides. Place on a baking sheet. Spoon on marinara sauce and top with grated Mozzarella cheese. Bake at 350F. until cheese melts.


Pierogy Alfredo Recipes

1/2 dozen potato and cheese pierogies
1 jar (17 oz.) Alfredo sauce
1 1/2 c. (6 oz.) boiled ham, cut in thin strips
1 c. frozen tiny peas
Ground black pepper

Thaw pierogies in boiling water for 5 minutes, uncovered. Drain and keep warm in saucepan.

Meanwhile, in a medium saucepan, heat Alfredo sauce, ham and peas over medium heat until hot, about 10 minutes (thin with milk, if needed). Stir in drained pierogies and season with pepper to taste; heat until hot, about 2 minutes. Serve sprinkled with grated Parmesan cheese and chopped parsley, if desired.


Thai Grilled Turkey Pizza Recipes

Makes 12 servings

Ingredients:

Marinade:

1-1/2 Cups fresh lime juice
3/4 cup reduced-sodium soy sauce
3/4 cup green onion, minced
1/3 cup fresh cilantro, minced
1/3 cup crunchy peanut butter
1/3 cup olive oil
1/3 cup brown sugar
2 tablespoons fresh ginger root, minced
1 tablespoon lime zest
1-1/2 teaspoons red pepper flakes
6 cloves garlic, minced
3 pounds grilled turkey cutlets, shredded

Pizza:

30 ounces pizza dough
as needed olive oil
1-1/2 cups green onion, sliced
3 medium carrots, cut into fine match sticks
3/4 cup fresh cilantro, chopped
3 cups mozzarella cheese, shredded

Preparation:

Combine lime juice, soy sauce, onion, cilantro, peanut butter, oil, brown sugar, ginger, lime zest, red pepper flakes and garlic in a stockpot. Stir in shredded turkey. Heat over medium-low heat.

Roll out pizza dough into 3 rectangles approximately 10 x 13 inches.

Brush grill with olive oil. Place pizza crust on grill and cook until golden, about 4 to 5 minutes until dough is puffy and lightly browned. Turn pizza over.

Top browned side of pizza with heated turkey mixture, sliced green onions, carrot sticks and cilantro.

Sprinkle each pizza with 1 cup cheese.

Cover grill and heat pizzas 5 to 7 minutes or until crust is cooked on bottom, cheese melts and pizzas are hot.

Cut each pizza into 4 servings.


Enjoy your Italian Pizza Recipes

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Italian Cooking Videos

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Italian Desserts

Italian Peaches Chianti Desserts Recipes


Peaches Chianti
4 - 6 large ripe freestone peaches
2 Tbs (30 ml) fresh lemon juice
2 Tbs (30 ml) sugar
1 cup (250 ml) Chianti or other full-bodied red wine
Biscotti for garnish (optional)

Cut the peaches into wedges. Combine all ingredients in a stainless
steel or glass bowl and refrigerate covered for 8 to 24 hours. Serve
peaches in wine glasses with a little of the wine mixture spooned over
them. Serve with biscotti if desired. Serves 4 to 6.


Italian Love Cake Desserts Recipes


ITALIAN LOVE CAKE
1 package fudge marble or chocolate cake mix
2 pounds ricotta cheese
4 large eggs
3/4 cup sugar
1 tsp vanilla extract
1 small box (3 1/2 to 4 0z.)instant chocolate pudding mix.
1 cup milk
1 container 8 ounces frozen nondairy whipped topping
Preheat oven to 350 degrees. Grease and flour a 9x13x2 inch baking pan
Prepare cake mix as directed on package. Pour batter into prepared pan and set aside.
Do not bake yet. With mixer at medium speed, blend ricotta,eggs,sugar and vanilla.
Spoon ricotta mixture evenly over unbaked cake batter. Do not mix.The cake rises
above the cheese mixture. Now bake at 350 for one hour or until cake tester comes
out dry. Cool in pan on rack.
Meanwhile, prepare frosting by using a mixer at medium speed to combine instant
pudding mix and milk. Add whipped topping and beat at a low speed until creamy
Spread frosting over top of the cooled cake. Makes 12 servings.


Italian Cream Cake Desserts Recipes


Italian Cream Cake
Ingredients:
1 cup butter
5 egg yolks
1 teaspoon baking soda
2 cups all-purpose flour
5 egg whites
2 cups white sugar
1 1/2 cups buttermilk
1 cup chopped nuts
1 cup coconut
1 (8 ounce) package cream cheese
1/2 cup butter
3 1/2 cups confectioners' sugar, packed
1 teaspoon vanilla extract
chopped nuts for topping


Directions:
1 Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup nuts and coconut.
2 Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
3 Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
4 Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped nuts.


Italian Rum Cake 2 Desserts Recipes


Italian Rum Cake
2 - 3 1/2 oz. pkg. Instant vanilla pudding
2 - 3 1/2 oz. pkg. Instant dark and sweet pudding
7 cups milk
2 tsp. rum extract
1 1 lb. Pound Cake
1 8 oz. Container of Cool whip
Line bottom of 13 X 9 X 2 pan with cake sliced ¼ in. thick.
Make vanilla pudding using 3 1/2 cups milk and 1 tsp. rum extract.
Let pudding set 5 min., then pour over cake.
Put another layer cake.
Make chocolate pudding using 3 1/2 cups milk and 1 tsp. rum extract.
Let pudding set 5 min., then pour over cake.
Top with cool whip.
Let set overnight.
Keep refrigerated.


Italian Toasted Almond Amaretto Desserts Recipes


Toasted Almond Amaretto
Recipe Serves: 6
Recipes Ingredients:
1 quart vanilla ice cream, softened
1-1/4 cups amaretto di saronna liqueur
1/3 cup chopped almonds, toasted
whipped cream

Recipe Instructions:
Set the ice cream at room temperature for 30 minutes or until soft enough to stir. Blend in 1/2 cup amaretto and the chopped almonds. Refreeze for 24 hours. When ready to serve, scoop into dessert dishes. Top each with a jigger of amaretto. Garnish with whipped cream. We make our ice cream from scratch; if you have an ice cream machine, we suggest you use it. Otherwise, buy the best ice cream you can find for this dessert. The quantity of chopped almonds may be altered to suit individual preference.


Italian Strawberry Desserts Crepes Recipes


Italian Strawberry Dessert Crepes
Recipe Serves: 6
Recipes Ingredients:
2 tb Butter
2/3 lb Of ricotta cheese
1 1/2 c Sifted flour
1/4 c Granulated sugar
2 Eggs plus 2 extra egg yolks
1 ts Vanilla extract
2 c Milk
1 pt Fresh strawberries, hulled and crushed
1 tb Granulated sugar
1 pn Of salt


Recipe Instructions:
confectioner' sugar Melt butter in top of a double boiler over hot, not boiling water. In a bowl, prepare the batter by mixing the flour, eggs, and egg yolks, milk,granulated sugar (1tbsp) , and salt. Blend well. Heat a 6 inch skillet or crepe pan and brush it with melted butter. Pour in about 3 tbsp of the batter and tilt the pan to spread batter over entire bottom. Cook on both sides. Stack crepes as they are cooked. Cover them with wax paper until they are to be filled. To make filling, cream the ricotta with the granulated sugar and vanilla. Add strawberries and mix gently. Spoon some of the mixture down the center of each crepe and roll up the crepe. Sprinkle the rolled crepes with confectioner's sugar. Serves 6-8.


Zeppoli Desserts Recipes


Zeppoli
Recipe Serves: 20
Recipes Ingredients:
2 tb Butter
1 Egg yolk
1 pn Salt
Vegetable oil for deep frying
1 c Flour
3 Eggs, whole
1/2 c Confectioners sugar

Recipe Instructions:
As made in Naples for the Feast of San Giuseppe, these crullers are piped from a pastry bag into ring shapes. After being fried, their centers are filled with pastry cream and cherry preserves. PUT BUTTER AND SALT into a saucepan with 1 cup water. Boil until butter dissolves. Off heat, dump in flour all at once and stir rapidly to mix. Return pan to medium-high heat and cook, still stirring rapidly, until mixture is smooth and begins to coat bottom and sides of pan. Remove pan from heat and, one at a time, add eggs and extra yolk, stirring briskly until each addition is absorbed. Let mixture cool to room temperature. Put confectioners' sugar into a brown paper bag. Heat deep-frying oil to 375F. Using 2 teaspoons, drop in nuggets of dough about the size of a small walnut. Fry a few at a time for 5-to-6 minutes each. As they cook, the zeppoli will rise to the surface, turn over when their bottom halves are golden brown, and finally rupture slightly and puff further as the interior dough expands. Remove them from the oil when golden brown, firm, and hollow inside. (Check one from the first batch, and if the interior is at all soggy, cook the rest longer.) Drain zeppoli briefly on paper towels, then toss in the bag with confectioners' sugar. Serve at once.


Italian EZ Tiramisu Desserts Recipes


Tiramisu Desserts
Recipe Serves: 8
Recipes Ingredients:
6 Egg yolks
1 lb Mascarpone or ricotta cheese
1/2 c Granulated sugar
1 1/2 c Whipping Cream
2 tb Brandy or almond extract
24 Giant Italian Ladyfingers
1 1/3 c Extra strong coffee
4 oz Semisweet Chocolate chopped


Recipe Instructions:
In bowl, beat egg yolks with sugar till light about 5 minutes. Whisk in 1/2 cup coffee and 1 tbsp brandy or almond extract. Transfer to double boiler, over gently simmering water, whisk for about 7 minutes, till thickened. Let cool. Beat cheese till smooth, fold into egg mixture. Whip cream, stir 1/4 into egg mixture. Fold in remaining cream. Combine remaining strong coffee and 1 Tbsp brandy or almond extract. Arrange 1/2 of ladyfingers in 11X7" glass baking dish, brush with half of coffee mixture. Spread with half of cream mixture. Repeat layers. Top with chocolate. Cover and refrigerate overnight. Can be frozen for up to 2 weeks, let defrost in fridge for 24 hours. the amount of liquor in this recipe has been reduced. This recipe uses COOKED egg yolk Source:


Italian Gelato Di Caffe Desserts Recipes


Gelato Di Caffe Desserts
Recipe Serves: 8
Recipes Ingredients:
2/3 c Sugar
4 tb Instant espresso powder
4 c Yolks
1 c Whipping cream
1 c Milk; at room temperature

Recipe Instructions:
BEAT SUGAR AND EGG YOLKS together until pale yellow and very thick. Slowly add milk, beating gently to avoid a build-up of foam. Stir in salt. Transfer mixture to the top of a double boiler with an inch of boiling water in the bottom half. Regulate heat so water remains at a low boil, and stir continuously 8 minutes. Custard will thicken enough to coat the spoon, and surface foam will disappear. Immediately remove top of double boiler and set it in a large bowl of cold water. Stir 2 minutes to cool custard somewhat. Then transfer it to a bowl and add espresso powder, stirring to dissolve it thoroughly. Cover and set in refrigerator to chill thoroughly. Also chill whipping cream. When ready to proceed, whip cream into soft peaks and stir it into coffee custard. Transfer mixture to ice cream machine and freeze according to machine's directions. Makes 1 Quart.


Italian Pizzelles Recipes


Makes 150 pizzelles
6 eggs
1/2 cup vegetable oil
2 teaspoons vanilla or anise extract (pure)
3 cups all purpose flour
2 teaspoons baking powder
1 1/2 cups sugar
1. Beat the eggs until smooth. Add the oil and vanilla or anise extract. Onto the mixture, sift the flour and baking powder. Add the sugar and blend vigorously all of these dry ingredients into the egg mixture until smooth. The mixture will be sticky and stiff. Test by dropping the mixture from a small teaspoon or demi-tasse spoon. As needed, add a few tablespoons of water so that the mix drops conveniently as a ribbon in two to three seconds. If the mix is too thin, add a few tablespoons of flour.
2. Set the Color Control Dial of the Pizzelle Pro® to about 3 - 3 1/2 and bake using the red/green light cycle for timing. Alternatively, bake for approximately 45 seconds, open the lid briefly to examine the color, and bake longer as desired to create a darker/browner surface. The baking time can be shortened slightly by increasing the Color Control Dial reading about 1/2 unit.


Enjoy your Italian Desserts.

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Lasagna Recipes

Italian Baked Lasagna


Recipe Ingredients
1 lb. Lasagna pasta noodles, cooked
2-16 oz. jars meatless sauce
1 lb. Ricotta cheese
1/2 C. grated Parmesan cheese
1 lb. Mozzarella cheese, sliced thin
3/4 C. chopped onion
2 cloves garlic, chopped or minced
2 tsp. salt
2 eggs, beaten
2 lbs. ground beef
1 tsp. Italian seasoning
Cooking Directions
1. Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm.
2. Meanwhile, saute the ground beef, garlic and onion is a large heavy skillet or saucepan until beef is done. Add sauce, salt, and Italian seasoning and mix well. Simmer on low heat 12 to 15 minutes. In a separate bowl, combine eggs and ricotta cheese.

3. Grease a 9" x 12" or larger, deep sided baking pan. Arrange a first layer of noodles across the pan so the ends hang over the sides. (The ends will be laid back-over the top for the final layer. This helps to hold lasagne together when cutting servings) Then add a layer of the cooked beef lasagna sauce, ricotta cheese and mozzarella cheese. Add a second alternating layer of pasta (lengthwise in the pan), the meat sauce and cheese mixture. Repeat until pan is almost full then fold over the ends of the first layer of noodles and top with more lasagna sauce. Sprinkle with parmesan cheese and bake at 350 degrees for 40 to 45 minutes, or till cheese is bubbly.

Allow to set for 5 to 10 minutes before cutting. This recipe can be modified to suit individual preferences.


Prosciutto Lasagna


Ingredients
8 oz. Lasagna pasta noodles, cooked
8 oz. Italian Prosciutto, chopped
16 oz. can whole peeled tomatoes, chopped
1 cup. cottage cheese, lg. curd
1 cup. grated Parmesan cheese
1 lb. Mozzarella cheese, sliced thin
1 medium onion, chopped
1 lb. lean ground beef
4 tbs. fresh basil, chopped
4 cloves garlic, chopped or minced
1/4 tsp. oregano
ground black pepper
1/2 cup dry white
wine *(optional)
2 tbs. olive oil
fresh Basil sprigs for garnish
Preparation
1. Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm.
2.To make the sauce, in a large saucepan or cast iron skillet, over medium-high high heat, saute the garlic, onion and prosciutto in the olive oil for 4 minutes. Add the lean beef, oregano, a touch of black pepper and saute 10 minutes. Add the wine and cook until the wine is almost evaporated. Add tomatoes and basil, reduce heat and simmer sauce 35 to 40 minutes or until most of the liquid has evaporated.

3. Grease a 9" x 12" or larger, deep sided baking pan. Arrange a first layer of lasagna noodles, a layer of the beef and prosciutto tomato sauce, cottage cheese, parmesan and mozzarella cheese. Add a second alternating layer of noodles, sauce and other ingredients. Repeat until pan is full ending up with a top layer of sauce. Sprinkle with parmesan cheese and bake in a pre-heated oven at 400 degrees for 30 minutes. Garnish with fresh basil

Tip: When layering the pasta, place bottom layer in pan so the ends lay over the sides of the pan. For the final layer lay the ends from the first layer back-over the top. This helps to hold lasagna together when cutting serving portions.

*Note* If you prepare this recipe with wine be sure to mention it before you serve it to guests.

Fontina, Mushroom and Pancetta Lasagna


Recipe Cuisine: Italian
Recipe Serves: 8
Recipes Ingredients:
1 x Filling:
30 oz Ricotta; 2 15-oz. container
1 pk Spinach; chopped, frozen, c
1 x Package directions, drained,
1/2 c Parmesan; freshly grated (a
2 ea Eggs
1 x Mushrooms:
1 tb Olive oil
2 oz Pancetta; *, or bacon, chop
2 ts Rosemary; fresh, minced or
1 x Crumbled
12 oz Mushrooms; button, sliced
1 x Assembly:
12 ea Lasanga noodles; about
1 x Tomato, porcini & pancetta s
1 lb Fontina cheese; grated
3/4 c Parmesan; freshly grated (a
1 ea Tomato; seeded, chopped
2 ts Rosemary; fresh, minced or
1 x Crumbled

Recipe Instructions:
* Pancetta is Italian unsmoked bacon cured in salt and is available at most Italian markets and some specialty food stores. FOR FILLING: Combine first 3 ingredients (30 oz. ricotta, 10 oz. spinach, prepared as instructed, and 1/2 cup Parmesan) in large bowl. Season with salt and pepper. Add eggs and mix well. (Can be prepared 1 day ahead. Cover and chill.) always find a deeper dish easier toh (I always find a deeper dish easier (I always find a deeper dish easier to with salt and pepper, and cook l juices evaporate, stirring, frequently, about 12 minutes. ASSEMBLY: Cook noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water to cool; drain. Oil 13x9x2-inch baking dish (I always find a deeper dish easier to deal with when making lasagna; 3-inches deep is MUCH better). Spread 1 cup Tomato, Porcini and Pancetta Sauce over bottom of dish. Arrange 3 to 4 noodles over, trimming to fit as necessary. Spread half of ricotta filling over. Spoon 1 cup sauce over. Sprinkle with 1 cup Fontina and 1/4 cup Parmesan cheese. Top with 3 to 4 noodles, trimming to fit. Spread remaining ricotta filling over noodles. Spoon 1 cup sauce over. Sprinkle with 1 cup Fontina and 1/4 cup Parmesan. Reserve 1/2 cup sauteed mushrooms for garnish. Spread remaining mushrooms over cheese. Arrange remaining noodles over. Spread remaining sauce over noodles. Sprinkle remaining Fontina and 1/4 cup Parmesan over. Cover with foil. (Can be prepared 1 day ahead. Refrigerate lasagna and reserved 1/2 cup mushrooms separately. Let lasagna stand 2 hours at room temperature before continuing.) Preheat oven to 350F. Bake covered lasagna 30 minutes. Uncover and continue baking until bubbling and cheese melts, about 20 minutes. Arrange reserved 1 cup mushrooms, tomato and 2 teaspoons rosemary over. Let stand 10 minutes. Cut into squares.

Italian Zucchini Lasagna


Ingredients
1 lb. lasagna noodles, cooked
1 16oz can(1 lb.) stewed tomatoes
3 or 4 lg. zucchini
grated parmesan cheese
1/2 lb. mozzarella cheese, shredded
3/4 C. chopped onion
4 to 6 cloves garlic, chopped or minced
1 sm. can tomato paste
1/2 cup sliced mushrooms
1 lb. lean ground beef
1/2 tsp. oregano
1/4 tsp. thyme
1/4 cup fresh basil/chopped
ground pepper
optional: 1/4 cup red wine
1. Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm.
2. Meanwhile, to make lasagna sauce, saute ground beef, garlic and onion is a large heavy skillet or cast iron frying pan until beef is done. Add sauce, mushrooms, oregano, thyme, basil, wine or 1/4 cup water, touch of pepper and mix well. Simmer 45 to 50 minutes.

3. To prepare Zucchini, cut in half or cook whole in a large covered pot with 1 to 2 inches of water. Boil gently for about 5 minutes, drain and cut lengthwise into 1/4 inch slices.

4. Grease a 9" x 13" or larger, deep sided baking pan. Arrange a first layer of noodles so the ends hang over both sides of the pan. These will be folded back-over the top on the final layer which will help to hold serving portions together when cutting. Next, add a layer of the cooked zucchini, a layer of sauce, a layer of mozzarella cheese. Repeat but this time lay the pasta lengthwise in the pan. For the top layer, fold the ends of the pasta from the first layer over the top and add more sauce. Top with parmesan cheese and cover with foil. Bake at 350 degrees for about 35 to 40 minutes, uncover and bake until brown, approximately 10 minutes. Serve this Italian food with french bread and have additional parmesan cheese at the table.

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Italian Recipes

Radicchio Salad with Pomegranates Recipe:


Radicchio Salad with Pomegranates Recipe
Serves 4

RECIPE INGREDIENTS
4 radicchio heads, leaves separated
2 pomegranates
1/3 cup extra-virgin olive oil

1 teaspoon green peppercorns in brine, rinsed
RECIPE METHOD
Trim the radicchio, discard the outer leaves, pull off the inner leaves and wash and dry thoroughly. Combine in a large salad bowl with the seeds and juice of the pomegranates. Sprinkle with the oil, a little salt, and the green peppercorns. Toss and serve.

Artichoke Salad Recipe:


Artichoke Salad Recipe
Ingredients
4 fresh Artichoke Hearts
2 cans Artichoke hearts, quartered
1 small garlic clove
1 teaspoon Worcestershire sauce
1 Tablespoon Lemon juice
1 Tablespoon Wine vinegar
1 teaspoon hot sauce
3 Tablespoons Olive oil
2 teaspoons sea salt
Directions
In a wooden salad bowl, mash garlic and salt with a strong fork. Add fresh artichoke hearts, and mash with the garlic and salt. Add olive oil, stir, add lemon juice, stir, add wine vinegar, stir, add hot sauce, stir, add worcestershire sauce. Mix well. Put canned artichoke hearts in dressing and let marinate for 1 hour, then eat as is or serve on a bed of greens.

Italian Bean Salad:


1 can black beans
1 can navy beans
1 can red beans
1 small onion, chopped finely
1 stalk celery, finely chopped
1/2 tsp garlic powder (or 3 cloved garlic, chopped or pressed)
1/2 cup fat free italian salad dressing
1 Tbsp lime juice
1/4 cup fat free parmesian cheese (or omit for vegan)
salt & pepper to taste

Rinse and drain beans. Mix all ingredients in a large bowl. Let stand at least an hour before serving - more is better.

Tomato Bruschetta, Lo Cal:


Tomato Bruschetta, Lo Cal
Recipe Serves: 4
Recipes Ingredients:
8 ea Bread slices; italian
1 ea Tomato; diced
2 ea Garlic cloves; halved
1 pn Oregano; dried
1 ts Oil; olive
1 pn Pepper
2 tb Onion; minced
2 ts Parmesan cheese; optional

Recipe Instructions:
Toast bread. Rub one side of hot toast with cut side of garlic. Heat oil in nonstick skillet over medium-high heat; add onion and cook, stirring until tender. Add tomato, oregano and pepper, stir. Spoon tomato mixture over garlic side of hot toast and serve immediately. Alternatively, sprinkle with Parmesan and broil for 1 minute. Per serving (2 slices): 105 cal; 2 g fat; 1 mg cholesterol; 190 mg salt.

Yet another Tomato Bruschetta:


Tomato Bruschetta
Recipe Serves: 8
Recipes Ingredients:
1 Loaf Italian bread halved lengthwise cut crosswise diagonally into 1-in slices
2 lg Tomatoes peeled, seeded and chopped
1/4 ts Salt
1/4 ts Pepper
1 Garlic clove; minced
1/2 c Chopped fresh basil
2 tb Olive oil


Recipe Instructions:
TOAST THE BREAD under the broiler until lightly browned. Combine the garlic and olive oil and brush over one side of the bread. Spread the tomatoes over the bread. Sprinkle with salt and pepper. Broil for about 30 seconds to heat the tomatoes. Sprinkle with basil and serve.

Snails, Sicilian Style:


Snails, Sicilian Style
Recipe Cuisine: Appetizers
Recipe Category: Appetizers
Recipe Serves: 6
Recipes Ingredients:
2 lb Land snails
1/4 c Olive oil
1 x Water
1 x Freshly ground black pepper
1 x Salt
1/2 c Lemon juice
2 ea Cloves garlic finely chopped


Recipe Instructions:
Serves 6 to 8. 1. There is a small membrane, known as an operculum, at the opening of each snail. Use a toothpick to remove this membrane and it will come off easily. 2. Place the snails in a basin and rinse thoroughly with cold water. Drain and rinse once more in cold water that contains a generous amount of salt. Rinse once more in cold water before cooking. 3. Add four quarts of cold water to a kettle and add the snails and about three tablespoons salt. Bring slowly to a boil and simmer six minutes, stirring occasionally. 4. Meanwhile, place the garlic and one teaspoon of salt in a small, heavy bowl. Crush the garlic with a pestle or the back of a heavy spoon to make a paste. Add the oil, pepper (to taste), lemon juice, and six tablespoons cold water. Stir with a whisk to blend. 5. Drain the snails and serve hot with the sauce cold. Note: To eat the snails, pull out the meat with a pick and dip them one at a time in the sauce. The whole snail may be eaten, although the most fastidious prefer to skip the soft after end of the meat, which is the digestive tract.

Lamb Tartare:


Lamb Tartare
Recipe Cuisine: Appetizers
Recipe Category: Appetizers
Recipe Serves: 6
Recipes Ingredients:
18 oz Well-trimmed lamb from loin chop
2 tb Minced fresh basil
1 tb Minced fresh oregano
12 ts Medium ground cracked wheat*
1 tb Minced fresh marjoram
1/2 ts Salt
12 ts Water
1/4 ts Freshly ground pepper
1/4 c Minced green onion
1 pn Red pepper flake
1/4 c Minced fresh parsley


Recipe Instructions:
garnish cherry tomato garnish sliced cucumber garnish sliced lemon garnish fresh sprigs basil Cut lamb into 1-inch cubes and grind in processor to consistency of hamburger using on/off turns. Transfer to large bowl. Sprinkle with 2 teaspoons wheat and then 2 teaspoons water; knead into meat, punching down with fist and turning. Repeat with remaining wheat and water in 5 more additions, kneading in green onion, parsley, basil, oregano, marjoram, salt, pepper and red pepper flakes with last addition. Line small round-bottomed bowl with plastic. Fill with lamb, smoothing top. Cover tightly with plastic. Refrigerate up to 3 hours before serving. Unmold lamb in center of platter. Sprinkle with additional minced, fresh herbs and green onion. Surround with tomatoes, cucumber and lemon and garnish with basil sprig. Serve with garlic toast. *Available at natural foods stores.

Cavoli fiodi fritti (Cauliflower:


Cavoli fiodi fritti (Cauliflower)
Ingredients: Cauliflower or broccoli, gravy, lemon, salt, eggs, butter.
Break up a broccoli or cauliflower into little bunches, blanch them, and put them on the fire in a saucepan with good gravy for a few minutes, then marinate them with lemon juice and salt, let them get cold, egg them over, and fry in butter.

Stuffed Zucchini Flowers:


Serves 4
Stuffed Zucchini Flowers

12 zucchini flowers
36 small strips of fresh bocconcini (fior di latte)
12 small anchovies
olive oil for frying

For the batter

1 egg white
50 grams of corn flour or rice flour
1/2 the juice of a lemon
80-100ml soda water
salt and pepper to taste
ice


Method:

For the batter

Place all the batter ingredients except ice in a bowl and mix well to create a thin batter. Add ice to keep the batter cold.
Put the olive oil in a pan and heat up for frying.

For the zucchini flowers

Open the zucchini flower and place a couple of cheese strips and anchovy inside and then gently pinch the top of the flower with finger tips and dip in the batter and fry.Some other suggested fillings are gorgonzola and spinach or a light fish mousse.


Bruschetta with Goat Cheese, Garlic and Tomatoes:

- 12 (1/2" thick) slices French baguette
- 3 tablespoons good olive oil
- 1 large garlic clove, minced
- 6 plum tomatoes, seeded and chopped
- 1 teaspoon fresh lemon juice
- 4 ounces soft, fresh goat cheese
- 3 tablespoons chopped fresh basil or mint

Preheat oven to 325 degrees. Place bread on baking sheet. Brush olive oil on both sides of slices. Bake until golden, about 6 minutes per side. Remove toasts from oven.
Combine chopped garlic, seeded plum tomatoes and fresh lemon juice in medium bowl. Season with generous amount of salt and pepper. Toss to combine.

Preheat oven to 350 degrees. Spread goat cheese over toasts; arrange on baking sheet. Spoon tomato-garlic mixture onto toasts, dividing equally. Bake until heated through, about 8 minutes. Transfer bruschetta to platter. Sprinkle with basil or mint.

Bruschetta:


Chop Roma tomatoes, red oinion, fresh Italian parsley.
combine in bowl. Add olive oil sweet basil and garlic powder, salt and pepper. mix well, let sit.
Slice french bread diagonal slices. Dip in olive oil,
place on cookie sheet, lightly sprinkle garlic salt.
brown bread in broiler. Spoon tomato mixture on bread.

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