andolinas sicilian cookbook by c t andolina

7/25/2019 Andolinas Sicilian Cookbook by c t Andolina

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TABLE OF CONTENTS

Dedication ... .5

Passion ... .1

Appetizers... ..2

Marinated Mushrooms ... .3Clams Casino ... ...4

Stuffed Mushrooms... ...5

Minestrone Soup ... .6

Chicken Soup ... ...7

Bean Soup ... ..8

Genoese Rice and Bean Soup ... ..9

Fried Artichoke Hearts ... ..10

Stuffed Artichokes ... ..11

Cheese Sticks ... .12

Stuffed Mushrooms and Spinach ... .13

Roasted Artichokes ... .14Italian Cheese Bread Ring... ...15

Tomato Bruschetta ... ..16

Bruschetta Romano ... .17

Calamari ... ...18

Onion and Herb Focaccia Bread ... ..19

Sides and Sauces ... ..20

Home-Style Pizza... .21

Italian Broccoli Casserole ... ...22

Sicilian Potato Bake ... ...23

Pesto Sauce ... .24

Italian Meatballs... ...25

Bolognese Sauce ... ..26

Spaghetti Sauce ... ...27

Italian Dressing ... .28

Sicilian Bread Stuffing... ..29

Eggplant Italian Style ... .30

Italian Fried Potatoes ... .31

Zesty Italian Salad Dressing... ...32

Pasta Dough ... ...33

Mushrooms Parmesan ... ...34

Entrees ... ..35

Gnocchi ... .36

Onion and Pepper Frittata ... ...37

Cheese Calzone ... .38

Chicken Tetrazzini ... ..39

Linguini With Clam Sauce... ..40

Vermicelli with Fresh Herbs ... ..41

Pasta Casserole... ..42


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Chicken Piccata... .43

Pasta Con Fagioli ... .44

Aglio E Olio ... ...45

Pesto Alla Genovese ... ..46

Stuffed Jumbo Shells And Cheese Filling ... ..47

Eggs With Peppers ... ..48Stuffed Peppers ... .49

Vegetable Casserole ... ...50

Baked Zucchini Provolone ... ..51

Stuffed Eggplant ... ..52

Peas & Fave ... ...53

Braciola ... .54

Tripe ... ...55

Veal Scallopini ... ..56

Chicken Cacciatore ... .57

Roasted Chicken ... ..58

Cube Steak Parmesan... .59Sicilian Veal Chops... .60

Italian Style Pork Chops ... ..61

Holiday Italian Vegetable Toss ... .62

Pasta Primavera Salad ... ...63

Salsa Marinara ... ..64

Spaghetti Carbonara ... ...65

Cannelloni ... ...66

Manicotti ... ..67

Eggplant Parmesan... ..68

Italian Veal Chops... ...69

Chicken Cacciatore ... .70

Chicken Scallopini ... ..71

Diced Eggplant Sicilian ... ...72

Rigatoni Andolina ... ...73

Penne Arrbiata ... ..74

Pasta with Fresh Tomatoes ... .75

Fettuccine with Shrimp and Broccoli... .76

Mediterranean Chicken ... .77

Chopped Pasta Salad ... ..78

Crispy Chicken Salad ... .79

Broccoli and Angel Hair ... ..80

Tortellini Salad... ..81

Italian Steak and Pasta ... ..82

Salmon and Fettuccine with Snow Peas ... ..83

Linguini Alla Sicilian ... .84

Desserts ... ...85

Ricotta Almond Filling ... .86

Wine Cookies ... .87


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Cuccidati ... ..88

Cookie Dough ... ...89

White Icing... ..90

Italian Ricotta Cheese Cake ... ...91

Cannoli Shells ... ...92

Cannoli Cream Filling... ...93Sfinge ... .94

Italian Coconut Cookies ... ...95

Italian Sponge Cake ... ...96

Italian Sponge Cake Filling... .97

Italian Ricotta Cookies ... ..98

Italian Biscotti ... ...99

Soft Biscotti Cookies ... ..100

Chofette ... ..101

Italian Knot Cookies ... ...102

Traditional Icing... .103

Peanut Butter Cookies... .104Buttermilk Cookies ... ..105

Chocolate Cake ... ..107

Ricotta Cake ... .108

Cherry Cheesecake ... ...109

Pecan Pie ... ...110

Elegant Strawberry Shortcake ... ...111

Texas Chocolate Cake... .112

Zupa Inglese Sponge Cake ... ...113

Zupa Inglese Filling ... .114

Cheese Cake ... .115

Amaretti ... .116

Pizzelles ... .117

Tiramisu ... .118

Sweet Sighs ... ..119

Lemon Ice... ..120


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Dedication

I would like to dedicate thiscookbook, as I have my life, tomy brothers; John and Michael.

I would like to thank them forteaching me the true meaningof unconditional love, sacrificeand high family values.

They are forever my heroesand their guiding light willinfinitely shine bright in my

life.


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PassionOne of the many things that the Sicilian culture is known for is their

love for life, art, food and family. Their passion for food has

become even more evident since their migration to America. Over

the past 100 years we have found hundreds of recipes from our

ancestry. We have taken the most unique recipes and given them to

you.

To retain the uniqueness and authenticity of these recipes we have

maintained most of the language and writing they were received in.

The men and women who have provided recipes for this book, cook

and bake in a special way. Cups are sometimes equivalent to

handfuls and a teaspoon to them is actually a pinch. The word,

about, is more commonly used than the word exact. This is one

of the subtle differences that make Sicilian culture so unique.

Few have imitated and even less have perfected the Sicilian art of

cooking. This recipe book will give you an insight to the Sicilian

culture only found in the old world.

We sincerely hope you enjoy using this book, as much as we did

making it.

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Appetizers

Some people believe that the Antipasto Salad

is the only true Italian or Sicilian appetizer.

Although Antipasto means before the

pasta, there are many, many unique Sicilian

and Italian appetizers. We have brought toyou some of our favorites. You may also

combine many of these appetizers to make a

party platter.

Add some of your own herbs, spices orvegetables to make your own creation. Add

spinach to our Tomato Bruschetta or cheese to

our Focaccia Bread for that distinctive look and

taste.

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Recipe Name:

Marinated Mushrooms

Category:

Appetizer

Yield:

Serves 5-6

Ingredients:

4-6 oz. garbanzo beans 1/4 tsp. dried basil

1 lb. fresh mushrooms - cut in half 1/4 cup vinegar

16 oz. marinated artichoke hearts 1 clove garlic- minced

salt and pepper to taste

Cooking Instructions:

Wash mushrooms and slice in half. Place mushrooms, garbanzo beans (drained) and artichoke

hearts with juice in a large bowl. Add vinegar, basil, garlic and seasoning and mix thoroughly.

Chill for at least 4 hours or overnight.

Cooks Notes

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Recipe Name:

Clams Casino

Category:

Appetizer

Yield:

Serves 4-6

Ingredients:

8 oz. clams - chopped 1/4 tbsp. Tabasco

1/4 cup onion - chopped 17 crackers - crushed

!clove garlic - minced 2 tbsp. melted butter

1/4 cup green pepper - chopped clam juice to moisten

1/8 cup pimento 17 large clams in shell


Open clams carefully with clam knife. Chop clams in quarters. Drain and reserve juice of

canned clams and combine all ingredients. If clam mixture is too dry, add clam juice to

moisten. Spoon clams into shells. Place on cookie sheet and bake 25 minutes in 350-degree

oven.

Cooks Notes

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Recipe Name:

Stuffed Mushrooms

Category:

Appetizer

Yield:

Serves 4

Ingredients:

1 lb. mushrooms - extra large 1 egg - beaten

1 small onion - diced !cup Italian seasoned breadcrumbs

2 tbsp. butter


Wash mushrooms. Very gently, remove complete stems. Chop the stems and onion very fine.

Saut in butter until onion is tender. Do not brown. Cool. Beat egg slightly. Add onions and

stems to egg mixture. Add breadcrumbs. Mixture should be soft. Arrange mushroom caps

on a greased cookie sheet. Fill caps with onion mixture . Bake at 375 degrees for 15

minutes.

Cooks Notes

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Recipe Name:

Minestrone Soup

Category:

Appetizer

Yield:

Serves 12

Ingredients:

1 box ditali pasta 5 celery hearts

3 quarts of water 1/4 cup olive oil

1 cup cabbage, shredded 1 onion, diced

1 cup string beans, chopped 2 cloves garlic, minced

1 cup Swiss cheese, diced 2 tomatoes, diced

3 potatoes, diced salt and pepper to taste1 cup lima beans 1 tsp. sugar

1 bag frozen green peas


Boil 3 quarts of water. Add all vegetables. You may add any vegetables you desire. After

vegetables are cooked, add pre-cooked pasta (al dente.) Meanwhile, in frying pan, saut

onion and clove of garlic until cooked. Add tomatoes seasoned with salt, pepper and sugar to

frying pan. Add to soup. Simmer for 1 hour.

Cooks Notes

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Recipe Name:

Chicken Soup

Category:

Appetizer

Yield:

Serves 12

Ingredients:

3 quarts cold water 2 oz. fresh parsley, chopped

1 chicken, cut up (3lbs.) 1 tbsp. salt

3 carrots, sliced !cup tomatoes, diced

1 large onion, diced 1 bay leaf , whole

3 stalks celery, diced 1 clove garlic, minced

2 oz. Romano cheese, grated 1 box pastinaCooking Instructions:

Place chicken in cold water in a large kettle. Bring to a boil and remove residue, which forms at

the top, and simmer for !hour. Add vegetables and seasoning. Simmer about 2 hours or until

chicken is tender. Remove chicken to a platter and keep warm. Add pastina. Cook until pastina is

done. Pull chicken meat from bone, cut into desired size and add to soup. Serve hot with grated

Romano cheese.

Cooks Notes

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Recipe Name:

Bean Soup

Category:

Appetizer

Yield:

Serves 12

Ingredients:

1 cup navy beans !cup celery, diced, including leaves

2 quarts water 1/4 lb. salt pork, uncut and lean

2 cups of ham, cut in small chunks 1 !tsp. salt

!cup onions, finely chopped freshly ground pepper, to taste

1 box Ditali (optional)


In a 4- quart kettle, bring beans and water to a boil. Let boil 4 minutes, then remove from heat

and let beans soak in hot water for 1 hour. Drain beans. Add enough cold water to make 2

quarts. Add other ingredients and bring to a boil. Reduce the heat and let simmer partially

covered for 1 !hours or until the beans are tender. Remove the salt pork and skim top of the

soup. Ditali or ditalini may be added after it has been cooked according to instructions on the

package.

Cooks Notes

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Recipe Name:

Genoese Rice and Bean Soup

Category:

AppetizerYield:

Serves 6

Ingredients:

1lb. green cabbage, chopped 6 cups water

!lb. fresh green spinach, stemmed and 1 tsp. salt

chopped 1/4 tsp. freshly ground black pepper

2 medium onions, chopped fine 1 can white beans, drained

2 medium potatoes, peeled and diced !cup brown rice, precooked

2 tbsp. olive oil 1 or 2 heaping tbsp. Pesto sauce,salt and pepper to taste (see recipe for Pesto sauce)


In a large sauce pan, combine the cabbage, spinach, potatoes, onions and oil with rice and the 6

cups of water. Bring to a boil, add salt and pepper and simmer for 1 hour. Add canned beans and

continue to simmer for 10 minutes. Remove from heat, stir in Pesto sauce and allow to stand for 10

minutes before serving.

Cooks Notes

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Recipe Name:

Fried Artichoke Hearts

Category:

AppetizerYield:

Serves 2

Ingredients:

1 pkg. artichoke hearts, frozen or canned 1 cup bread crumbs

1 cup Romano cheese, grated 1 tsp. parsley, chopped

5 cups oil for frying salt and pepper to taste

2 eggs 1 tbsp. Parmesan cheese, grated


Mix parsley, bread crumbs and Romano cheese. Slightly beat eggs with salt and pepper. Dip hearts

in egg and then bread mixture, making sure artichokes are completely covered. Fry in hot oil about

3 minutes on each side, or until golden brown. Remove from oil and place on plate with a paper

towel to absorb excess oil. Place on serving plate and sprinkle with

Parmesan cheese.

Cooks Notes

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Recipe Name:

Stuffed Artichokes

Category:

Appetizer

Yield:

Serves 2

Ingredients:

4 large artichokes, fresh salt and pepper to taste

2 cups Italian seasoned bread crumbs 1 clove garlic, minced

2 tbsp. Romano cheese, grated 1 tsp. olive oil


Cut tips of artichokes so that top is flat. Separate the middle of the artichokes so that it is

open. Cut stalks so artichokes sit flat. Combine bread crumbs, cheese and garlic. Salt and

pepper to taste. Fill artichokes with prepared stuffing, making sure that stuffing goes down the

leaves. Place artichokes in a deep kettle, placing 1 tsp. of olive oil over each one. Put enough water

in kettle so that 1/2" of artichoke is showing. Bake at 350 degrees. At 5 minute intervals, check to

correct the amount of water. Cook 40 minutes or until tender. Spoon water over artichokes at 10

minute intervals to keep them moist. Cook until outer leaves of artichokes pull away easily.

Cooks Notes

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Recipe Name:

Cheese Sticks

Category:

Appetizer

Yield:

Serves 4

Ingredients:

6 cups vegetable oil for deep frying 6 eggs, lightly beaten

1 lb. Mozzarella cheese (cut into 3 cups bread crumbs (seasoned if you like)

1/4x1/4x2 !" sticks) 2 oz. Parmesan cheese, grated

1 cup flour 4 oz. Marinara Sauce



Heat oil for deep frying to 375 degrees. Dredge cheese sticks into flour seasoned with salt and

pepper to taste. Dip into beaten eggs, coating well. Cover with bread crumbs, then roll in palm of

hand so crumbs adhere. Dredge once again in crumbs and roll in palm of hand to make firm crust.

Fry until deep golden brown. Be careful not to overcook or cheese will lose its shape. Drain on

paper towels. Sprinkle with Parmesan cheese and accompany with Marinara sauce for dipping.

Cooks Notes

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Recipe Name:

Stuffed Mushrooms and Spinach

Category:

Appetizer

Yield:

Serves 4

Ingredients:

2 lbs. fresh mushrooms - large salt and pepper to taste

4 oz. bread crumbs 5 oz. wine (red or white)

4 oz. Parmesan cheese - grated 3 oz. fresh spinach

1 tsp. oregano - chopped


Wash and drain mushrooms thoroughly. Remove and dice all stems. De-stem and cook

spinach in boiling water. Cool spinach. In a 8x10" baking pan, put 1/8" cooking oil on bottom. Put

mushrooms in a pan. Mix all ingredients including spinach and cover the tops of

mushrooms. Cover with aluminum foil and bake at 325 degrees until topping is golden

brown. Approximately 1 hour.

Cooks Notes

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Recipe Name:

Roasted Artichokes

Category:

Appetizer

Yield:

Serves 4

Ingredients:

6 medium artichokes 3 tbsp. parsley, chopped

2 cloves garlic, minced !cup water

6 tbsp. olive oil salt and pepper to taste


Remove outer leaves from artichokes. Cut off stems. Tap artichokes on table to spread leaves open.

Wash and drain artichokes. Mix garlic, parsley and a little salt and pepper (a pinch of pepper and

about 1/4 tsp of salt). Divide mixture into 6 parts. Distribute one portion between the leaves of

each artichoke. Then close leaves. Place upright in sauce pan so they fit snugly. Add half of olive

oil to bottom of pan and pour other half over the artichokes. Cook over high flame for about 5

minutes. Watch carefully to prevent burning. Add water and lower the flame a little. Cook,

uncovered, about 8 minutes or until water evaporates. Then add a little more water and cover pan.

Cook slowly about 20 minutes or until tender. Test by pulling one or two outer leaves. If it comes

off easily, artichokes are done.

Cooks Notes

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Recipe Name:

Italian Cheese Bread Ring

Category:

Appetizer

Yield:

Serves 4

Ingredients:

2 tbsp. sesame seeds !tsp. Italian seasoning

4 !- 5 1/4 cups flour 1 cup water

1/4 cup sugar 1 cup milk

1 !tsp. salt 3/4 cup butter or margarine

2 pkg. active dry yeast 1 clove garlic - minced

1 cup Mozzarella cheese - shredded 2 eggs


Grease a 12-cup fluted tube or 10" tube pan and sprinkle with sesame seeds. Lightly spoon flour

into measuring cup and level off. In large bowl combine 2 !cups flour, sugar, salt and yeast and

blend well. In small saucepan, heat water, milk and !cup butter until very warm. Add warm

liquid and eggs to flour mixture. Blend at low speed until moistened. Beat 3 minutes at medium

speed. By hand, stir in remaining flour to form stiff batter. In small bowl combine cheese, Italian

seasoning, garlic and 1/4 cup margarine and mix well.

Spoon !of batter into prepared pan and spoon filling evenly over batter to within 1/2" of sides ofthe pan. Spoon the remaining batter over filling. Cover and let rise in warm place until light and

doubled in size, about 30 minutes. Heat the oven to 350 degrees and bake 30-40 minutes or until

golden brown and bread sounds hollow when lightly tapped. Remove from pan immediately.

Serve warm or cool.

Cooks Notes

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Recipe Name:

Tomato Bruschetta

Category:

Appetizer

Yield:

Serves 1-2

Ingredients:

4-5 large Italian Plum Tomatoes - sliced thin 1 small scallion - diced

2 ozs. Italian Dressing 1 clove garlic - chopped

3 pieces Italian Bread - toasted 2 tbsp. Romano Cheese - grated


Slice tomatoes and place in a saut pan with diced scallions, garlic and dressing. Heat until mixture

begins to boil. Remove from heat and pour over pre-toasted Italian bread. Sprinkle cheese and

serve.

Note: May be served cold as well.

Cooks Notes

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Recipe Name:

Bruschetta Romano

Category:

Appetizer

Yield:

Serves 1-2

Ingredients:

7 ozs. roasted red peppers 1 tbsp. olive oil

1 clove garlic - chopped 1/4 tsp. salt

2 tbsp. parsley - chopped 1/4 tsp. pepper

2 tbsp. Romano cheese - grated 4-6 thick slices of crusty Italian Bread


In a bowl, mix all ingredients, except bread. Place bread on an ungreased cookie sheet. Spoon

Bruschetta mixture onto bread. Bake in a 350 degree oven for 8 minutes or until edges of bread are

golden and mixture is hot.

Cooks Notes

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Recipe Name:

Calamari

Category:

Appetizer

Yield:

Serves 1-2

Ingredients:

1 lb. fresh squid tail cones (calamari) - cleaned 1 cup Italian bead crumbs

1 egg salt and pepper to taste

1 tbsp. lemon juice 1 lemon - sliced

!cup flour 1 twig parsley - whole

2 cups olive oil


Heat oil to 350 degrees. Wash squid and pat dry. Cut squid into 1/4 inch slices. In a bowl, mix egg

and lemon juice. Coat squid with flour and dip into egg mix. Coat squid with bread

crumbs.

Fry until golden brown on each side. Drain on paper towels. Sprinkle salt, pepper and serve with

lemon wedge and parsley.

Cooks Notes

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Recipe Name:

Onion and Herb Focaccia Bread

Category:

Appetizer

Yield:

Serves 1-2

Ingredients:

10 ozs. pizza dough 2 tsp. fresh rosemary leaves - chopped

1 tbsp. olive oil 2 tsp. fresh sage leaves - chopped

1 tbsp. red onion - chopped


Heat oven to 425 degrees. Grease a cookie sheet or pizza pan. Roll out pizza dough and place on

the cookie sheet. Brush entire dough with olive oil. Sprinkle all remaining ingredients on dough

and bake in oven for 10 minutes or until bread is golden brown

Note: You may add cheese and peppers on top if desired.

Cooks Notes

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Sides and Sauces

This collection of side dishes will

embellish any meal, whether it is a

Sicilian, Italian or, an American favorite.The unique flavors of the herbs and

spices in our side dishes will compliment

any entree.

The sauces on the pages to follow come

from old world Sicilians and Italians

adding a pinch of this and a handful of

that. They have created over the years,

many sauces that will bring a new lookto your meal.

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Recipe Name:

Home-Style Pizza

Category:

Side

Yield:

Serves 2-3

Ingredients:

1 pkg. dry yeast 3 oz. favorite pizza topping

1 cup warm water 3 oz. shredded mozzarella cheese

1 tsp. sugar 8 oz. pizza sauce

1 tsp. salt 1 tbsp. olive oil

2 tbsp. salad oil 3 tsp. corn meal

3 cups flour


Dissolve yeast in warm water. Stir in sugar, salt, salad oil and flour. Knead about 20 times.

Allow dough to rest on an oiled cookie sheet for 1 hour. Cover dough with moist towel to aid

in rising . Roll dough out to a 10" diameter and poke with a fork to allow the dough to breath.

Place corn meal on a new cookie sheet and spread evenly. Place dough on cookie sheet while

shaking pan back and forth to prevent sticking. (Do not use too much corn meal as it will burn

in the oven.)

Brush olive oil over the outer crust area of the dough. Spread pizza sauce evenly over center ofpizza and within a ! of the crust. Spread cheese and favorite toppings over pizza.

Bake for 20 minutes or until the crust is golden brown.

Cooks Notes

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Recipe Name:

Italian Broccoli Casserole

Category:

Side Dish

Yield:

Serves 4

Ingredients:

3 cups fresh broccoli 1/4 tsp. dried oregano, crushed

2 eggs, beaten 1 (8 oz.) can stewed tomatoes

1 can condensed cheddar cheese soup 3 tbsp. Parmesan cheese, grated


Cook broccoli in unsalted boiling water 3-4 minutes or until broccoli is tender. Drain well and

rinse in cold water. Combine eggs, cheese soup and oregano. Stir in stewed tomatoes and cook.

Turn mixture into 10"x6"x2" baking dish and sprinkle with cheese. Bake at 350

degrees for 30 minutes.

Cooks Notes

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Recipe Name:

Sicilian Potato Bake

Category:

Side Dish

Yield:

Serves 4

Ingredients:

1 (24 oz.) pkg. frozen chopped hash brown 8 oz. Mozzarella cheese, sliced

potatoes 1 large onion, sliced

2 tomatoes, sliced 1 tsp. leaf oregano, crumbled

1 !tsp. seasoned salt !cup milk or cream

1/4 tsp. pepper


Layer half the potatoes, tomatoes, onion slices, cheese, salt, oregano and pepper in shallow 6cup

casserole dish. Repeat, ending with cheese and tomatoes. Pour milk or cream over top and cover

loosely with foil. Bake in hot oven (425 degrees) for 25 minutes and remove foil. Bake additional 5

minutes, or until vegetables are tender and top is golden brown.

Note: If potatoes are partly thawed, baking time will be shorter.

Cooks Notes

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Recipe Name:

Pesto Sauce

Category:

SauceYield:

12 ounces

Ingredients:

1 cup fresh basil 1/4 tsp. salt

!cup parsley leaves 1/4 cup olive oil

2 cloves garlic, minced 2 tbsp. pine nuts

!cup Parmesan cheese, grated


Chop basil and parsley very fine, mince garlic and pine nuts. Add cheese and salt. Place in a

blender with oil. Blend until paste. This will hold indefinitely in the refrigerator if thin layer of oil

is poured over top.

Cooks Notes

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Recipe Name:

Italian Meatballs

Category:

Side Dish

Yield:

Serves5-6

Ingredients:

1 lb. ground beef !tsp. salt

!cup bread crumbs !tsp. pepper

1 sprig parsley - chopped 3 tbsp. grated cheese

1 sprig basil - chopped 2 tsp. sugar

!clove garlic - minced !cup water

2 eggs 2 qts. Marinara SauceCooking Instructions:

Mix ingredients (except marinara) and form meat balls. Brown in hot oil and drain, add to

Marinara sauce over low to medium heat for 3 hours.

Cooks Notes

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Recipe Name:

Bolognese Sauce

Category:

Sauce

Yield:

Serves 4-5

Ingredients:

2 tbsp. olive oil !cup dry red wine or beef broth

2 tbsp. butter 84 ozs. canned whole tomatoes - drained and

2 medium carrots - chopped chopped

1 medium onion - chopped salt and pepper to taste

!lb. bulk Italian sausage 1 tsp. dried oregano leaves

!lb. lean ground beefCooking Instructions:

Heat oil and butter over medium heat. Saut carrots and onions until tender. Stir in ground beef

and sausage, and cook until meats are brown. Remove from heat and drain.

Stir wine into mixture and heat to a boil. Lower heat and simmer for 15 minutes. Stir in

remaining ingredients. Bring to boil and reduce to simmer. Cover pan and simmer for 1 1/2 - 2

hours.

Cooks Notes

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Recipe Name:

Spaghetti Sauce

Category:

Sauce

Yield:

1 Quart

Ingredients:

1 (16 oz.) can tomato puree 2 tsp. sugar

1 (4 oz.) can tomato paste 1 tsp. salt

2 (8 oz.) cans water 3 tbsp. Romano cheese - grated

1 sprig parsley - chopped 1 clove garlic - minced

1 sprig basil - chopped (or 1 tsp. dried) 1 tbsp. olive oil


Place olive oil in large pot and heat over medium heat. Add parsley, garlic, sugar, basil and salt

and saut for 3-4 minutes. Add all remaining ingredients. Bring to a boil. Reduce heat to low and

simmer for 4-5 hours.

Note: You may add cooked meatballs, sausage or seafood for additional flavor.

Cooks Notes

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Recipe Name:

Italian Dressing

Category:

Sauce

Yield:

Serves 2

Ingredients:

6 tbsp. olive oil 1/4 tsp. salt

3 tbsp. Balsamic vinegar 1/8 tsp. pepper

1 clove garlic, crushed 1 tbsp. Romano Cheese, grated


Combine above ingredients in a jar. Shake well. Chill in refrigerator. Shake thoroughly before

pouring over salad greens.

Cooks Notes

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Recipe Name:

Sicilian Bread Stuffing

Category:

Side Dish

Yield:

Serves 6-8

Ingredients:

2 loaves Italian Bread 4 oz. hamburger

2 tbsp. cooked rice 1 link Italian Sausage

!pkg. pork sausage 2 tsp. poultry seasoning

4 oz. blue cheese black pepper to taste

1 can cream of mushroom soup 8 oz. can of mushrooms


Soak bread in a colander, breaking it up, drain excess water and place in 5 quart roaster. Add

precooked rice to bread. Add sausages, blue cheese, cream of mushroom soup, hamburger,

mushrooms (drained) and seasoning. Add enough water so mixture is very moist. Stir every 20

minutes and cook until moisture is to your taste. Bake at 300 degrees.

Approximately 1!hour.

Cooks Notes

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Recipe Name:

Eggplant Italian Style

Category:

Entree

Yield:

Serves 2

Ingredients:

1 eggplant (any size) 3 oz. Romano cheese - grated

1 quart homemade spaghetti sauce 2 cups olive oil


Wash eggplant and cut off ends. Slice into 1/2" slices. Let soak for !hour in 2 tbsp. salt and cold

water. Drain thoroughly. Fry in oil until tender. Layer cooked eggplant in shallow baking dish,

alternating layers with sauce and cheese. Bake at 375 degrees for !hour.

Cooks Notes

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Recipe Name:

Italian Fried Potatoes

Category:

Side Dish

Yield:

Serves 4-6

Ingredients:

8-10 medium potatoes, sliced !tsp. crushed red pepper

2 Italian green peppers, sliced 2 eggs, beaten

1 medium onion, sliced !cup olive oil



Remove stems and seeds from peppers. Wash and cut into !" wide strips. Wash and peel

potatoes, cut into 1/8" slices. Heat oil in large skillet. Add potatoes, peppers, onion. Sprinkle with

salt and pepper. Cook over low heat, covered, about 20 minutes. Turn occasionally. Potatoes

should be brown along edges. When done, add eggs and stir until eggs are set.

Note: May be eaten with Italian bread or in a sandwich.

Cooks Notes

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Recipe Name:

Zesty Italian Salad Dressing

Category:

Sauce

Yield:

Severs 3-4

Ingredients:

!cup olive oil !tsp. dry mustard

1/4 tsp. salt 4 tbsp. wine vinegar

1 clove garlic - minced !tbsp. crushed red pepper


Mix mustard, salt, red pepper and garlic thoroughly. Add vinegar and stir. Then add oil and stir

vigorously until all ingredients are well blended. Keep in jar in cold place. Use as needed.

Note: This may also be used as a basic recipe for other salad dressings. Cooks

Notes

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Recipe Name:

Pasta Dough

Category:

Side Dish

Yield:

16 oz.

Ingredients:

6 eggs 3 oz. stick of butter

2 cups flour salt to taste

2 cups water


Beat eggs in a large bowl and add butter. In another bowl mix flour, water and salt. Combine egg

mixture with flour mixture and knead dough till firm.

Cooks Notes

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Recipe Name:

Mushrooms Parmesan

Category:

Side Dish

Yield:

Serves 6

Ingredients:

1 !lbs. mushrooms 1/4 cup olive oil

2 tbsp. parsley - chopped !tsp. oregano - chopped

2 cloves garlic - minced 3/4 cup bread crumbs

4 tbsp. Parmesan cheese - grated salt and pepper to taste


Clean mushrooms. Place in baking dish, which has been brushed with 1 tbsp. of olive oil. Sprinkle

with parsley, garlic, oregano, half of bread crumbs and grated cheese. Add salt and pepper to taste.

Pour balance of oil over this and sprinkle with balance of bread crumbs. Bake at 350 degrees for

about 25 minutes or until mushrooms are tender. Add 1/4 cup of hot water if mushrooms are too dry

and bake 5 minutes longer.

Cooks Notes

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Entrees

Sicilian and Italian foods have beenstaples on American dinner tables for

many years. The entrees we have chosen

for you are our very best, tried and true

favorites. As you learn to make thesedishes, please keep in mind the

traditions and heritage each one

possesses.

If this is your first attempt at Sicilian andItalian cooking, we hope you enjoy your

new experience. If you are experienced in

the world of Sicilian and Italian cooking,

we hope you see dishes from your pastand taste entrees that will soon become

your favorites.

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Recipe Name:

Gnocchi

Category:

Entree

Yield:

Serves 2

Ingredients:

3 medium potatoes 1/4 tsp. salt

1 3/4 cups flour 4 oz. Marinara sauce


Wash, peel and cut potatoes into 1/8's. Cook in salted water until tender, about 30 minutes. Drainthoroughly and mash. Keep hot. Place flour in a large bowl. Add hot potatoes and mix well. This

will turn into a soft, elastic dough. Turn dough onto a lightly floured surface and knead until

smooth. Cut small pieces and roll to a pencil thickness. Cut into pieces 3/4 inch, with index

finger, press lightly and pull toward you. Bring to a boil 3 quarts water. Gradually add dough

pieces. Boil rapid 10-12 minutes or until Gnocchi are tender and come to the

surface. Drain. Serve with Marinara Sauce.

Cooks Notes

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Recipe Name:

Onion and Pepper Frittata

Category:

Entree

Yield:

Serves 2-3

Ingredients:

1 tbsp. olive oil 1 tbsp. fresh parsley - chopped

!cup fresh mushrooms - sliced 1 tsp. fresh basil - chopped

2 green onions - chopped 1 tbsp. Parmesan cheese - grated

1 small yellow bell pepper - chopped salt and pepper to taste

8 eggs


Heat oil in a large saut pan over medium heat. Saut onions and peppers about 3 minutes.

Reduce heat to low. Beat remaining ingredients in a bowl. Pour over vegetable mixture. Cover

and cook about 10 minutes or until eggs are desired texture. Place pan in oven under broiler until

top of eggs are light, golden brown.

Cooks Notes

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Recipe Name:

Cheese Calzone

Category:

Entree

Yield:

Serves 1-2

Ingredients:

1 large pizza dough 1 oz. Mozzarella cheese - shredded

1 !cup Ricotta cheese 1 tsp. parsley

salt and pepper to taste 2 tbsp. Romano cheese - grated

1 clove garlic - chopped 1 egg


In a bowl mix Ricotta, Mozzarella, and Romano cheeses. Add salt and pepper and garlic to taste.

Spread pizza dough in a large circle. Add cheese mixture to center of dough. Pull the top of

dough over the cheese and connect to bottom forming a crescent shape. Dip a fork in the beaten

egg and seal all ends of the calzone with a fork. Brush remaining egg over the top of dough. Cut

a 2 inch hole in the top of calzone to allow the heat to get inside. Place on a greased cookie sheet

and bake at 375 degrees for 10 - 15 minutes or until golden brown.

Cooks Notes

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Recipe Name:

Chicken Tetrazzini

Category:

Entree

Yield:

Serves 1-2

Ingredients:

8 ozs. linguini, pre-cooked 1 cup heavy whipping cream

1/4 cup butter 2 tbsp. dry sherry

1/4 cup flour 8 oz. skinless, boneless chicken breast

salt and pepper to taste 4 ozs. fresh mushrooms, sliced.

1 cup chicken broth !cup Parmesan cheese, grated


Melt butter in a medium size sauce pan. Stir in flour, salt and pepper over low heat. Stir

continuously until sauce is simmering. Remove from heat and stir in broth and whipping cream.

Heat to a boil, stirring constantly. Boil for 1 minute. Add sherry, precooked linguini, chicken and

mushrooms. Place mixture into a casserole dish and sprinkle with cheese. Bake uncovered at 350

degrees for 45 minutes.

Cooks Notes

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Recipe Name:

Linguini With Clam Sauce

Category:

Entree

Yield:

Serves 4-5

Ingredients:

3 cups canned minced clams with juice 2 tbsp. flour

6 tbsp. butter salt and pepper to taste

1 clove garlic, crushed !tsp. basil, chopped

1 tbsp. parsley, minced 1 lb. linguini, precooked


Heat butter and saut garlic about 1 minute. Blend in flour and stir until smooth. Season with salt

and pepper to taste. Add basil, minced clams with juice and stir. Cover and simmer gently for 15

minutes. If sauce is too thick, add a little milk. Serve over hot cooked linguini, and sprinkle with

fresh parsley.

Cooks Notes

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Recipe Name:

Vermicelli with Fresh Herbs

Category:

EntreeYield:

Serves 6

Ingredients:

16 ozs. Vermicelli 2 tsp. fresh rosemary - chopped

1/4 olive oil 2 tsp. fresh sage - chopped

2 tbsp. pine nuts - chopped 1 tsp. fresh basil - chopped

1 tbsp. parsley - chopped 1 pint cherry tomatoes - cut into quarters

1 tbsp. capers - chopped fresh ground black pepper to taste


Cook vermicelli as directed on package, drain and rinse with cool water. In a separate bowl, mix

oil, pine nuts, parsley, capers, rosemary, sage and basil. Reheat vermicelli and add to herb mix. Stir

in cherry tomatoes and add black pepper.

Cooks Notes

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Recipe Name:

Pasta Casserole

Category:

Entree

Yield:

Serves 6-8

Ingredients:

16 ozs. Mostaccioli - precooked 2 tbsp. green olives with pimentos - sliced

30 ozs. Marinara sauce 2 tbsp. Romano cheese - grated

15 ozs. Ricotta cheese 1 tbsp. fresh parsley - chopped

10 ozs. fresh spinach - precooked fresh ground black pepper to taste

2 green onions - chopped


Heat oven to 375 degrees. Mix precooked pasta with remaining ingredients. Spoon into an un-

greased baking casserole dish., 13 x 9 x 2. Cover and bake for 40-50 minutes, or until hot.

Cooks Notes

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Recipe Name:

Chicken Piccata

Category:

Entree

Yield:

Serves 4

Ingredients:

4 boneless, skinless breast of chicken 1 cup chicken broth

(about1 lb.) 2 tbsp. lemon juice

!cup flour 1/4 tsp. pepper

1/4 cup butter 1 tbsp. capers

2 cloves garlic, chopped 16 oz. linguini, pre-cooked


Pound chicken with a meat mallet until thin. Coat chicken in flour. Heat butter in a saut pan

over medium heat. Saut the chicken and garlic in butter until cooked on both sides. Add the

chicken broth and lemon juice. Sprinkle with pepper. Bring to boil. Broth should thicken

slightly. When sauce thickens, add capers, remove from heat. Pour over hot, pre-cooked

linguini.

Cooks Notes

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Recipe Name:

Pasta Con Fagioli

Category:

Entree

Yield:

Serves 2

Ingredients:

1!cup pasta (shells or Ditali) 1 can white kidney beans

1 small onion, minced 1 (8oz.) can tomato sauce

2 tbsp. olive oil 2 oz. Parmesan cheese, grated


Saut onion in olive oil. Add tomato sauce with !can of water. Add beans and simmer for !hour.

Separately, cook macaroni as directed on package (cook al dente.) Pour out some liquid, leave

enough to cover macaroni. Add bean mixture to macaroni and cook until pasta is done. Serve

topped with grated cheese.

Cooks Notes

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Recipe Name:

Aglio E Olio

Category:

Entree

Yield:

Serves 2

Ingredients:

!box linguini

4 oz. Andolinas Sicilian Dressing

1 oz. grated Romano cheese


Follow cooking instructions on box of pasta. Then heat dressing in saut pan until hot. Drain pasta

and rinse with cool water. Remove dressing from heat. Add pasta to dressing and toss lightly.

Plate and add Romano cheese to top.

Cooks Notes

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Recipe Name:

Pesto Alla Genovese

Category:

Entree

Yield:

Serves 2

Ingredients:

1 cup fresh basil - chopped 1/3 cup pine nuts - chopped

2 cloves garlic - minced !tsp. salt

!cup parsley leaves - chopped !cup olive oil

3/4 cup Parmesan cheese - grated cooked pasta (your choice)


Put basil in blender and add garlic, grated cheese, parsley, pine nuts, salt and oil. Blend until

ingredients become thick paste. Put in a large mixing bowl. Cook pasta al dente, take it out of the

hot water and add directly to mixing bowl with the cheese paste and toss well. Add about 2 tbsp.

butter and 1/8 cup hot water. Serve hot with additional grated cheese.

Cooks Notes

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Recipe Name:

Stuffed Jumbo Shells And Cheese Filling

Category:

Entree

Yield:

Serves 2-3

Ingredients:

2 lb. Ricotta cheese 1/3 cup Romano cheese - grated

8 oz. Mozzarella cheese (coarsely grated) salt and pepper to taste

1 tsp. parsley 8 oz. Marinara sauce

1 large box jumbo shells - precooked 2 eggs


Mix above ingredients and blend well. Cook 1 large box of jumbo shells in boiling salted water 12-

14 minutes, or until al dente. Drain well and rinse with cold water. Fill shells with cheese mixture.

Place in pan one layer only. Cover with 6-8 oz. Marinara sauce. Sprinkle with 1/3 cup grated

Romano cheese. Bake at 350 degrees for 1 hour.

Cooks Notes

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Recipe Name:

Eggs With Peppers

Category:

Entree

Yield:

Serves 2

Ingredients:

5 jumbo eggs 1 clove garlic, minced

2 large green peppers, sliced salt and pepper to taste

5 tbsp. olive oil


Beat eggs thoroughly . Heat oil in large frying pan. When hot, add garlic and sliced peppers.

Fry until slightly brown, about 5 minutes. Lower heat and cover the pan. Saut slowly for 15

minutes or until peppers are soft. Fold in beaten eggs. Stir until eggs are of consistency

desired.

Cooks Notes

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Recipe Name:

Stuffed Peppers

Category:

Entree

Yield:

Serves 4-6

Ingredients:

4 large green peppers !tsp. seasoned salt

1 lb. hamburger - browned 1 clove garlic - minced

1 small onion - diced 1 tbsp. Italian cheese - grated

1 tsp. oregano - chopped !cup bread crumbs

1 tsp. parsley - chopped 1 tsp. instant beef bouillon

8 oz. tomato sauce 1 egg


Wash peppers, cut in halves. Mix together all ingredients. If too hard and dry, add another egg.

Stuff pepper with hamburger mixture. Put in shallow baking pan. Cover bottom of pan with oil

(just enough to grease bottom.) Pour tomato sauce over the top of stuffed peppers. Bake at 325

degrees for 1 !hour. Continue to pour sauce over the top if it looks dry.

Cooks Notes

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Recipe Name:

Vegetable Casserole

Category:

Entree

Yield:

Serves 2

Ingredients

2 small zucchini, diced 2 oz. Parmesan cheese, grated

2 bell peppers, diced 1 small eggplant, diced

1 large onion, sliced 8-10 fresh mushrooms, sliced

2 fresh tomatoes, diced salt and pepper to taste


In large skillet add 1/4 cup of oil and all ingredients except tomatoes and mushrooms. Brown

slightly. Add tomatoes and mushrooms. Simmer until zucchini is tender. Serve topped with

Parmesan cheese.

Cooks Notes

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Recipe Name:

Baked Zucchini Provolone

Category:

Entree

Yield:

Serves 2

Ingredients:

3 cups un-peeled zucchini, diced 2 tsp. oregano, chopped

1 onion, chopped 2 oz. sharp Provolone, chopped or grated

2 cups canned tomatoes 1 clove garlic, minced

2 tbsp. seasoned bread crumbs 1/4 tsp . pepper


Spread half of zucchini in baking dish. Combine onions and tomatoes. Put half of mixture over the

zucchini. Sprinkle with half of the Provolone, seasonings and bread crumbs. Make a second layer

of zucchini and tomatoes. Sprinkle with remaining cheese, seasonings and bread crumbs. Bake in

preheated oven, at 350 degrees for 25-30 minutes or until zucchini is tender and top is well

browned. Serve with crusty Italian bread.

Cooks Notes

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Recipe Name:

Stuffed Eggplant

Category:

Entree

Yield:

Serves 4

Ingredients:

2 eggplants 1/3 cup parsley, minced

1/4 cup olive oil 3 tbsp. Parmesan cheese, grated

3 onions, diced 1 tsp. salt

1 green pepper, diced !tsp. pepper

1 cup fresh bread crumbs 4 slices Mozzarella cheese


Cut eggplant in half lengthwise. Scoop out pulp, leaving !" walls. Mince eggplant pulp and

save. Heat oil in large skillet, saut onion and green pepper. When soft, add tomatoes,

parsley, bread crumbs, pulp, cheese, salt and pepper. Mix well. Fill eggplant shells, arrange in

baking dish containing about 1" hot water. Bake in 350 degree oven for 50 minutes. Remove

from oven and cover each eggplant half with a slice of cheese and return to oven until cheese

is melted.

Cooks Notes

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Recipe Name:

Peas & Fave

Category:

Entree

Yield:

Serves 2-3

Ingredients:

3 tbsp. olive oil 1 (12oz.) can Fave beans

1 onion, diced salt and pepper to taste

1 fennel leaf 8 oz. shell pasta, precooked

1 lb. frozen peas 1/3 cup water

2 oz. Romano cheese, grated


Simmer onion in olive oil. Add fennel and simmer for a few minutes. Add the peas and Fave

beans. Add salt and pepper and about 1/3 cup water. Cover and cook slowly just to steam. If you

have fresh peas and Fave, they are preferred. Add cold precooked pasta to mixture. Serve with

grated Romano cheese.

Cooks Notes

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Recipe Name:

Braciola

Category:

Entree

Yield:

Serves 2

Ingredients:

1 lb. round steak, sliced thin 1 small onion, chopped

3 hard cooked eggs, chopped !stick of pepperoni, chopped

1 carrot, chopped 1 tbsp. flour

1 clove garlic, crushed

2 tbls. Romano Cheese, grated


Mix together eggs, onion, pepperoni and carrots. Pound steak with flour and meat mallet. Spread

crushed garlic over steak. Place the mixture on the round steak. Sprinkle Romano Cheese over

mixture. Roll up steak and hold together with toothpicks and string. Place in frying pan to lightly

brown on all sides. Place in marinara sauce for three hours as you would meatballs to finish

cooking. Remove Braciola from sauce when cooked and slice. Place on plate and sprinkle with

Romano Cheese.

You may also add additional ingredients such as roasted red peppers, green peppers, broccoli or

mushrooms if desired.

Note: May be used in Marinara sauce with meatballs for spaghetti.

Cooks Notes

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Recipe Name:

Tripe

Category:

Entree

Yield:

Serves 6

Ingredients:

5 lbs. fresh tripe 1 large onion, diced

32 oz. can of tomato puree 1 clove garlic, minced

8 oz. can tomato paste 1 tsp. red hot peppers

2 tbsp. olive oil 2 qts. water


Wash and rinse tripe thoroughly. Remove film surface. Cut in 1" pieces. Boil 8 quarts of

water. Add tripe and bring to a boil again. Discard water repeat this process 3 times. Cook

until tender in clean water. Drain well. Saut onion and garlic slowly in oil until tender. Add

tomato puree, paste, and spices. Add tomato sauce to tripe. Simmer, slowly, stirring frequently

for 1 hour.

Cooks Notes

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Recipe Name:

Veal Scallopini

Category:

Entree

Yield:

Serves 3

Ingredients:

1 !lbs. veal steak, ! thick 1/4 cup flour

1 tsp. salt 1/4 cup shortening

1 tsp. paprika 1 medium onion, sliced

!cup salad oil 1 green pepper, sliced

1/4 cup lemon juice 10 oz. chicken broth

1 clove garlic, minced 1/4 lb. mushrooms, sliced1 tsp. prepared mustard 1 tbsp. butter

1/4 tsp. nutmeg 6 stuffed olives, sliced

!tsp. sugar


Cut veal into serving pieces. Make a sauce by combining oil and all spices. Place veal flat in baking

pan. Pour the sauce over the veal. Turn to coat. Let stand 2 hours in refrigerator. Remove veal from

sauce. Dip in flour. Saut in olive oil until brown. Add onion and green pepper. Combine chicken

bouillon with remaining sauce and pour over the veal. Cover and cook slowly until veal is very

tender, about 40 minutes. Add olives and mushrooms to veal. Cook about 5 minutes longer.

Cooks Notes

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Recipe Name:

Chicken Cacciatore

Category:

Entree

Yield:

Serves 2

Ingredients:

3 skinless, boneless breast of chicken 2 cups tomatoes, diced

1 small onion, sliced 4 oz. tomato paste

1 clove garlic, minced 1/4 cup olive oil

1 oz. fresh parsley !cup white wine



Cut chicken into serving pieces. Saut onion, garlic and chicken in fry pan until chicken is

completely cooked. Add remaining ingredients. Place in covered casserole and cook slowly about 1

!hours, or until chicken is tender.

Cooks Notes

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Recipe Name:

Roasted Chicken

Category:

Entree

Yield:

Serves 2

Ingredients:

1 whole chicken, cut up in pieces 1 tbsp. dried parsley

1 red onion, sliced 1/4 cup olive oil

salt to taste 1 cup chicken broth


Partially cook chicken in boiling water. Cool and cut into pieces. Saut chicken in olive oil until

fully cooked. Remove chicken, add onion to pan and saut until soft. Add 1/4 cup water and

chicken broth to make sauce for pasta. Cook for 10 minutes on medium heat.

Place chicken in sauce and add slices of Romano or Parmesan cheese, cover and simmer until

soft. While chicken simmers, cook pasta (shells or elbow). When chicken is done, remove. Mix

pasta and sauce together. Put pasta in casserole dish and place chicken on top. Bake in oven at

350 degrees, until chicken browns.

Cooks Notes

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Recipe Name:

Cube Steak Parmesan

Category:

Entree

Yield:

Serves 4

Ingredients:

5 cube steaks 1/4 cup soda cracker crumbs

2 eggs - beaten 8 oz. tomato sauce

1 tbsp. water 1/4 cup Parmesan cheese - grated

salt and pepper to taste 1/4 cup olive oil


Dip steaks in combined egg, water, salt and pepper. Coat with mixture of crumbs and half of the

cheese. Brown in hot oil, drain on absorbent towel. Arrange in baking dish, cover with sauce and

remaining cheese. Bake at 350 degrees for 20 minutes.

Cooks Notes

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Recipe Name:

Sicilian Veal Chops

Category:

Entree

Yield:

Serves 4

Ingredients:

4-6 veal chops 1 sprig basil, chopped

1 1/2 cup tomatoes, chopped 4-5 potatoes, quartered

3-4 carrots, chopped !tsp. oregano, chopped

2 stalks celery, chopped !cup water

1 red onion, chopped salt and pepper to taste


Put veal chops in a casserole baking dish in a single layer. Mix remaining ingredients in bowl and

pour over veal chops. Cover and bake for 2 !to 3 hours at 350 degrees.

Cooks Notes

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Recipe Name:

Italian Style Pork Chops

Category:

Entree

Yield:

Serves 4

Ingredients:

4 large pork chops 4 oz. tomato paste

1/4 cup olive oil 2 tbsp. sugar

12 potatoes, quartered salt and pepper to taste

5 green peppers, sliced 4 tbsp. Romano cheese, grated

2 onions, sliced 4 tbsp. bread crumbs

16 oz. can of tomatoes 1 tsp. oregano


Brown pork chops in olive oil. Peel potatoes, cut in quarters, brown. Saut peppers and onions. Set

aside. In frying pan add tomatoes and tomato paste, sugar, salt and pepper. Cook 15 minutes. Put

some tomato sauce on the bottom of a casserole dish. Arrange potatoes, onions and peppers.

Sprinkle with Romano cheese, bread crumbs and oregano. Pour additional tomato sauce, place the

pork chops on the top, cover with tomato sauce, and sprinkle with bread crumbs, cheese and

oregano. Bake at 350 degrees for 1 hour and 15 minutes.

Cooks Notes

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Recipe Name:

Holiday Italian Vegetable Toss

Category:

Entree

Yield:

Serves 3-4

Ingredients:

1 !cup shell macaroni 1 cup pitted ripe olives, sliced

2 cups broccoli florets !cup green onions, chopped

1 cup cauliflower florets 2/3 cup Italian salad dressing

1 cup fresh mushrooms, sliced 1 medium avocado, seeded, peeled and sliced

1 (6oz.) can artichoke hearts, drained rinsed 1 medium tomato, seeded and chopped

and chopped


Cook macaroni according to package directions and drain. Rinse with cold water and drain well. In

large bowl combine macaroni, broccoli, cauliflower, mushrooms, artichokes, olives and green

onions. Toss with Italian dressing. Cover and chill several hours. At serving time, toss vegetable

mixture with avocado and tomato.

Cooks Notes

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Recipe Name:

Pasta Primavera Salad

Category:

Entree

Yield:

Serves 3-4

Ingredients:

1 lb. pasta shells (small), cooked al dente

1 cup broccoli florets, steamed crisp

1 cup sliced carrots, steamed crisp

1 cup sliced zucchini, steamed crisp

1/4 cup Romano cheese, grated


1 cup mushrooms, sliced

!lb. ham, minced

!cup pecans, chopped

8 oz. can small pitted black olives 1/4

cup Parmesan cheese, grated

Steam all vegetables. Cook, cool and drain pasta shells. Then in a large bowl, mix all

ingredients together. Serve chilled.

Cooks Notes

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70/125

Recipe Name:

Spaghetti Carbonara

Category:

Entree

Yield:

Serves 2

Ingredients:

8 oz. spaghetti - precooked 3 eggs

1 clove garlic - minced !cup Parmesan cheese - grated

3 tbsp. olive oil 1/4 cup parsley - chopped

2 cups cooked ham - diced


Cook, drain and rinse spaghetti with cold water. Meanwhile, in a skillet, cook garlic in oil

over low heat for 2 minutes. Add ham and brown. In a bowl, beat eggs slightly. Add cheese and

parsley and stir well. Reheat spaghetti in microwave or by dipping in hot water for 10

seconds Slowly pour eggs over hot spaghetti, tossing to coat every strand. Add ham mixture and

toss lightly.

Cooks Notes

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Recipe Name:

Cannelloni

Category:

Entree

Yield:

Serves 3-4

Ingredients:

2 oz. butter 1 tbsp. Parmesan cheese - grated

!lb. ground beef 3 oz. Mozzarella cheese - shredded

!lb. ground chicken breasts salt, pepper and nutmeg - to taste

1 egg


In frying pan melt butter. Saut meat, salt and pepper until brown. Drain meat mixture and add

Parmesan and Mozzarella cheeses, beaten egg and nutmeg. Mix well and chill. Wrap in

cannelloni dough (Or pre-cook lasagna noodles and cut into 2-3 pieces.) Assemble in one layer

row in large pan and cover with tomato sauce. Bake for 20 minutes at 350 degrees.

Note: You may substitute veal for either the ground beef or chicken. For Cannelloni Dough ref:

Pasta Dough

Cooks Notes

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Recipe Name:

Manicotti

Category:

Entree

Yield:

Serves 6

Ingredients:

1 lb. Ricotta cheese !cup Romano cheese - grated

1/4 lb. ham - chopped salt and pepper to taste

2 eggs 1 quart Marinara Sauce


Pasta: Mix flour, butter, eggs and salt. Gradually add enough water to make a medium-soft dough.

Knead into a smooth ball Cut into 2 sections and roll on lightly floured board until thin (the usual

noodle thinness). Cut into rectangles, 5"x6".

Stuffing: Mix Ricotta cheese, eggs and chopped ham. Use very little salt and pepper. Keep mixing

until well blended. Spread 2 -3 oz. of mixture on each piece of dough and roll to close. Moisten

edges and press tightly to prevent filling from falling out.

Place Manicotti in single layer in a covered flat pan with a small amount of Marinara sauce on

bottom to prevent sticking. Cover lightly with Marinara Sauce and Romano Cheese and bake for

approximately 30 minutes.

Cooks Notes

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Recipe Name:

Eggplant Parmesan

Category:

Entree

Yield:

Serves 2

Ingredients:

1 large eggplant !lb. Mozzarella cheese - shredded

2 cups bread crumbs 1 (8oz.) can tomatoes

1 tbsp. parsley - chopped salt and pepper to taste

2 cloves garlic - chopped !cup Parmesan cheese - grated

2 tbsp. tomato paste

!cup olive oil


Blend tomato paste with tomatoes. Add 2 tbsp. of olive oil and a pinch of salt and simmer in

saucepan for 30 minutes. Wash, dry and slice eggplant crosswise into 1/2" slices. Place in bowl and

cover with hot water and let stand for 5 minutes. Drain and dry with absorbent

paper. Fry in hot oil about 3 minutes on each side or until soft and light brown. Sprinkle with salt

and pepper to taste. Remove from pan. Mix bread crumbs, cheese, parsley, garlic, and a pinch of

salt and pepper. Then place one layer of eggplant in bottom of baking dish; sprinkle with bread

crumbs mixture. Pour some tomato sauce over this. Alternate layers until allingredients are used. Top with Mozzarella cheese. Bake for 10 minutes in 350 degree oven, or until

Mozzarella cheese turns slightly brown.

Cooks Notes

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Recipe Name:

Italian Veal Chops

Category:

Entree

Yield:

Serves 3-4

Ingredients:

2 lbs. veal chops 2 green peppers, diced

2 cups seasoned flour 1 cup tomato juice or cream of tomato soup

1/4 cup olive oil 2 onions, diced

4 stalks celery, diced


Roll chops in flour. Saut in olive oil until golden brown; place in roaster or casserole. Top with

celery, peppers and onions. Pour tomato juice over meat. (If tomato soup is used, add !can of

water). Cover and bake at 375 degrees for 60-75 minutes, or until vegetables are tender.

Cooks Notes

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Recipe Name:

Chicken Cacciatore

Category:

Entree

Yield:

Serves 2-3

Ingredients:

3-4 boneless, skinless chicken breasts !tsp. basil

!cup flour salt to taste

!tsp. pepper 1 cup chicken broth (or !cup water and half

2 tbsp. butter chicken broth)

1/4 cup white wine

!tsp. dried or fresh parsley


Cut chicken into small pieces. Dredge in flour. Sprinkle with black pepper and put aside. In frying

pan under medium heat 2 tbsp. butter and saut chicken. Let chicken fry until golden brown on

the outside. Do not completely cook. Add white wine and let it fry with wine for 610 minutes.

Add parsley, basil, salt and 1 cup chicken broth. Lastly, add 1 cup of water with a little chicken

broth. Cook until water is dried up and chicken is soft when fork is inserted.

Cooks Notes

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Recipe Name:

Chicken Scallopini

Category:

Entree

Yield:

Serves 4

Ingredients:

2 cooked boneless, skinless chicken breast, 1/4 cup butter or margarine

(cut in halves) 3 tbsp. water

1/4 cup all-purpose flour 1 tbsp. lemon juice

1 clove garlic - minced 1/4 tbsp. instant chicken bouillon

1/4 tsp. paprika 4 thin lemon slices

1/4 cup olive oilCooking Instructions:

Mix flour and paprika. Coat chicken with flour mixture. Brown chicken in olive oil and garlic in a

10" skillet. Remove chicken from skillet to serving platter and keep warm. Stir water, lemon juice

and instant bouillon into skillet, loosening brown particles on bottom. Add lemon slices and heat

over low heat 1 minute. Pour broth over chicken. Garnish with the lemon

slices and snipped parsley.

Cooks Notes

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Recipe Name:

Diced Eggplant Sicilian

Category:

Entree

Yield:

Serves 4

Ingredients:

2 medium eggplants 2 oz. capers

2 onions - sliced 1 tbsp. pine nuts - chopped

1 cup celery - diced 4 tbsp. wine vinegar

1 (8 oz.) can strained tomatoes !cup olive oil

2 tbsp. sugar salt and pepper to taste


Wash eggplants and dry with an absorbent paper towel. Dice into 1" cubes and fry in hot oil

about 10 minutes or until soft and slightly browned. Remove eggplant and put in a large saut

pan. Saut onions in same oil about 3 minutes, adding a little oil if necessary. When onions

are golden brown, add tomatoes and celery. Simmer about 15 minutes or until celery is tender.

Add capers and nuts. Add this mixture to eggplant. Dissolve sugar in vinegar and add salt

and pepper to taste. Heat slightly. Add to eggplant and cover. Simmer about 20 minutes over

very low flame. Stir occasionally to distribute flavor evenly. When done, place in a bowl and

cool.

Note: May be used as a side dish with meat or chicken or as a sandwich filling or antipasto.

Cooks Notes

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Recipe Name:

Rigatoni Andolina

Category:

Entree

Yield:

Serves 2-3

Ingredients:

8 oz. fresh mushrooms - sliced

2 red, yellow or green peppers - chopped 1

small bunch green onion - chopped 1 medium

sized red onion - diced

8 cloves garlic - minced

2 large shallots - chopped2 tsp. basil - chopped


!oz. crushed red pepper

1/4 cup olive oil

4 cups fresh tomatoes salt

and pepper to taste 16 oz.

cooked rigatoni 2 tsp. parsley

- chopped 2 tsp. oregano -chopped

Heat olive oil over medium heat in a large skillet. Add mushrooms, peppers, onions, garlic,

shallots, basil, oregano and crushed red pepper. Saut until brown. Add tomatoes with !cup of

water and bring to rapid boil. Reduce heat to simmer for 25 minutes. Season with salt and pepper.

Spoon sauce over rigatoni and sprinkle with parsley.

Cooks Notes

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Recipe Name:

Penne Arrbiata

Category:

Entree

Yield:

Serves 2-3

Ingredients:

12 oz. cooked Penne 1/4 cup olive oil

3 cloves of garlic - minced !oz. crushed red pepper

2 hot cherry peppers - sliced 2 oz. Romano Cheese - grated

2 oz. roasted red peppers- sliced


In a large skillet heat olive oil over medium heat. Add all peppers, including crushed red and

garlic. Cook until peppers are soft. Remove from heat and add pre-cooked Penne and top with

Romano Cheese. Stir until mixed well and plate with additional cheese if desired.

Cooks Notes

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Recipe Name:

Pasta with Fresh Tomatoes

Category:

EntreeYield:

Serves 2

Ingredients:

2-3 large fresh tomatoes - diced 8 fresh mushrooms - sliced

2 cloves garlic - minced 1 medium onion - chopped

1/4 tsp. basil - chopped 1 lb. linguini - pre-cooked

1/4 tsp. oregano - chopped 3/4 cup tomato sauce

1/4 cup olive oil


Saut onion garlic and mushrooms in olive oil over medium heat until onions are transparent. Add

fresh tomatoes to onion and garlic mixture. Stir constantly over medium heat. Add basil, oregano

and tomato sauce. Bring to boil for 2 minutes. Simmer for 5 minutes. Remove from heat and add

pre-cooked pasta. Stir to mix completely

Note: adding thin cooked chicken strips can enhance this dish.

Cooks Notes

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Recipe Name:

Fettuccine with Shrimp and Broccoli

Category:

EntreeYield:

Serves 2-3

Ingredients:

15 raw - peeled shrimp - large 1/8 cup olive oil

3 cloves garlic - minced salt and pepper to taste

2 cups broccoli - pre-cooked 2 oz. Romano cheese- grated

1 lb. linguini - pre-cooked


Saut shrimp in olive oil, garlic, salt and pepper on both sides until shrimp has pinkish color and

is firm. Add pre-cooked broccoli and heat for approximately 2 minutes. Add heated, precooked

linguini to pan and remove from heat. Stir thoroughly and add Romano Cheese. Plate and serve

immediately.

Cooks Notes

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Recipe Name:

Mediterranean Chicken

Category:

Entree

Yield:

Serves 2-3

Ingredients:

1/3 cup fresh squeezed lemon juice 1 lb. skinless- boneless- chicken breast cut

!cup olive oil into cubes

2 cloves of garlic - minced 2/3 cup of chicken broth

1 tsp. dried oregano 1 tsp. salt

1 red pepper - cut into strips 1 tbsp. cornstarch

1 can black ripe olives, drained and quartered 12 oz. box of favorite cooked pasta


Over medium to high heat, bring lemon juice, olive oil, garlic and oregano to boil. Remove

from heat. Add raw chicken and marinate over night. Saut chicken and marinade until

chicken is cooked completely. Add chicken broth and cornstarch. Bring to a boil and cook

until mixture thickens. Add red peppers and olives to heat. Remove from heat and serve over

pasta.

Cooks Notes

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Recipe Name:

Chopped Pasta Salad

Category:

Entree

Yield:

Serves 2-3

Ingredients:

2 cups broccoli - chopped 2 green onions - sliced

1 small cucumber - sliced 12 oz. tri-color spiral pasta (pre-cooked)

1 red bell pepper - sliced 16 oz. Italian Dressing

1 large tomato - diced


In a ceramic bowl, mix all raw vegetables. Add cold pre-cooked pasta. Add dressing and stir

thoroughly. Refrigerate overnight if possible.

Cooks Notes

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Recipe Name:

Crispy Chicken Salad

Category:

EntreeYield:

Serves 6

Ingredients:

1 lb. small shell pasta (pre-cooked)

3 large skinless- boneless chicken breasts 1

medium bottle of Italian Dressing

1/4 cup red onion - diced

3 stalks of celery - diced

3 medium carrots - diced


1/4 cup olive oil

salt and pepper to taste 2 tbsp.

dried basil

!cup Parmesan cheese - grated 1

tbsp. ground black pepper 2 cloves

garlic - minced

Saut chicken in salt, pepper, garlic and olive oil until crispy on both sides. Cube and cool in

refrigerator. Place cold, precooked chicken with all ingredients to large bowl and toss until mixed

well. Chill for at least 6 hours.

Cooks Notes

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Recipe Name:

Broccoli and Angel Hair

Category:

EntreeYield:

Serves 2

Ingredients:

2 cups broccoli - cut into small pieces 1 lb. of angel hair pasta - pre-cooked and

2 cloves garlic - minced cooled.

1/4 cup olive oil salt and pepper to taste

1 cup fresh tomatoes - diced 2 oz. Romano cheese - grated


Blanch broccoli and cool. Cook, rinse and cool pasta. Saut blanched broccoli with garlic, salt,

pepper and olive oil over medium heat until cooked. Add tomatoes and heat for 2 minutes. Remove

from heat and add cooled angel hair. The heat from the saut mixture will heat angel hair. Stir

completely and plate immediately. Sprinkle Romano Cheese over top.

Cooks Notes

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Recipe Name:

Tortellini Salad

Category:

Entree

Yield:

Serves 3-4

Ingredients:

2 lbs. cheese Tortellini - precooked DRESSING;

1 cup green onion - chopped

1/4 cup fresh basil - chopped 1/4 cup Balsamic Vinegar

1/4 cup Parmesan cheese - grated 1/4 tsp. salt

1 cup green peppers - chopped 3/4 cup olive oil

1 cup red peppers - chopped 1 clove garlic - minced1/4 cup fresh dill - chopped fresh ground black pepper to taste


Combine precooked Tortellini, peppers, onions, herbs and cheese. In a separate bowl, blend

dressing until mixed well. Pour dressing over Tortellini. Chill several hours.

Cooks Notes

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88/125

Recipe Name:

Salmon and Fettuccine with Snow Peas

Category:

Entree

Yield:

Serves 3-4

Ingredients:

4 tbsp. olive oil !lb. fresh snow peas

1 1/4 lb. of skinless salmon filet - cut into 1 tbsp. fresh tarragon - minced

small pieces. 1/4 cup Romano cheese - grated

1 tbsp. shallots - minced !lb. spinach fettuccine

!tsp. ground black pepper


Pre-cook and cool fettuccine. Heat olive oil and saut salmon until cooked on both sides. Remove

salmon from oil and set aside. Add shallots, peas, pepper and tarragon and heat for 1 minute. Return

salmon to pan and mix thoroughly. Re-heat pasta and place in large bowl. Spoon salmon mixture

over fettuccine and add Romano cheese.

Cooks Notes

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Recipe Name:

Linguini Alla Sicilian

Category:

EntreeYield:

Serves 4

Ingredients:

12 oz. linguini - pre-cooked salt and pepper to taste

1/4 cup olive oil 1 tsp. fresh basil - chopped

3 oz. roasted red peppers 1 tsp. fresh oregano- chopped

20 large shrimp - peeled 1 large fresh tomato - diced

2 cloves fresh garlic - minced 2 oz. Romano cheese - grated

!cup fresh mushrooms - sliced


Saut shrimp in olive oil, salt, pepper and garlic until pink on both sides. Add roasted red peppers,

mushrooms, basil, oregano and tomatoes. Cook over medium - high heat for 2 minutes. Re-heat

pre-cooked linguini and add to saut pan. Immediately remove from heat and add cheese. Toss

lightly and serve.

Note: This dish may also be topped with a variety of sauces to enhance the flavor. You may use

Marinara, Alfredo, White, Pesto or Four Cheese sauce over the top of this dish.

Cooks Notes

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Desserts

Desserts have been traditionally the Italian andSicilians favorite and most passionate part of

the meal. Whether it is a crisp biscotti cookie

with morning coffee, a piece of Italian

Cheesecake after lunch or dinner or hot Sfinges

as a late night treat. Desserts is, was and always

will be cherished.

We hope you enjoy the selection of desserts we

have compiled for you. We have searched high

and low for recipes otherwise unavailable to you.

You may make variations of your own to createyour own masterpieces. Add caramel topping to

our cheesecake or enhance our Zupa Inglese

with chocolate.

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Recipe Name:

Ricotta Almond Filling

Category:

Dessert

Yield:

24 ounces

Ingredients:

1 lb. Ricotta cheese !cup toasted almonds - chopped

1 tsp. instant coffee !cup chocolate chips

1 tbsp. rum 1 tbsp. candied orange peel - chopped

4 tbsp. sifted confectioners sugar


Combine ricotta, coffee, sugar and rum in a bowl. Mix well for 2 minutes. Stir in remaining

ingredients and blend well.

Note: This may be used for cannoli, tarts, sponge cake or any layer cake.

Cooks Notes

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Recipe Name:

Wine Cookies

Category:

Dessert

Yield:

5 dozen

Ingredients:

!cup butter 3 to 3 !cup sifted flour

3 eggs 1 tsp. baking soda

1 cup sugar 1 cup chopped dates

!cup red wine 1 cup chopped pecans


Whip butter until smooth, add sugar gradually, and add eggs one at a time, beating well after each

addition. Add wine, flour, baking soda, dates and pecans. Mix well. Drop by teaspoonful on a

greased cookie sheet about 2" apart. Bake at 375 degrees for 12-15 minutes.

Cooks Notes

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Recipe Name:

Cuccidati

Category:

Dessert

Yield:

3 dozen

Ingredients:

2 lbs. figs - softened in lukewarm water for 2 oz. Whiskey

1 !hour 1 cup seedless raisins

1 large orange - peeled 1 cup nuts (your choice)

1 lb. dates 12 oz. can crushed pineapple with juice


Grind the figs, orange, dates, raisins and nuts together then add: pineapple with juice and

whiskey.

Place mix on flat dough and roll in 2 foot strips. Cut into 1 !inch pieces and place on a greased,

cookie sheet. Bake at 350 until lightly brown. Cover with frosting and sprinkles.

For dough Ref: Cookie Dough recipe

For frosting Ref: White Icing recipe

Cooks Notes

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Recipe Name:

Cookie Dough

Category:

Dessert

Yield:

2 dozen

Ingredients:

2 cups Crisco 1 cup buttermilk

2 cups sugar 1 tsp. soda powder

1 tbsp. vanilla 4 tsp. baking powder

2 eggs 8 cups flour


Blend Crisco and sugar, add eggs, and then add dry ingredients alternately with milk. Roll out in

strips, fill with desired filling and seal. Cut in desired lengths. Bake at 400 degrees for 15-20

minutes. Frost if desired.

Ref: White Icing

Cooks Notes

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Recipe Name:

White Icing

Category:

Dessert

Yield:

2-3 dozen

Ingredients:

2 cups confectioners sugar 1 tsp. vanilla

6 tbsp. oleo 1 tsp. lemon juice

1 tsp. salt 1 tsp. orange juice

1/4 cup hot water 1 egg


Mix well with electric beater, add more water if too thick.

Cooks Notes

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Recipe Name:

Italian Ricotta Cheese Cake

Category:

Dessert

Yield:

Serves 10

Ingredients:

16 oz. pkg. cream cheese 1 tsp. vanilla

1 lb. Ricotta cheese !cup butter, melted

1 1/4 cups sugar 1 pint sour cream

4 eggs, slightly beaten 1 cup water

3 tbsp. cornstarch 1 pint strawberries

3 tbsp. flour 1 1/2 tbsp. cornstarch1 !tbsp. lemon juice !cup sugar.

1 tsp. lemon rind, grated


Preheat oven to 325 degrees. Grease a 9"-2" spring form pan.

In the large bowl, blend the cream cheese with Ricotta at high speed until they are well combined. Gradually

beat in the sugar and the eggs at low speed, beat in the cornstarch, flour, lemon juice, lemon rind, and vanilla .

Add the melted butter and sour cream. Beat just until it is smooth. Pour into greased pan. Bake 1 hour and 10

minutes, or until firm around the edges. Turn off the oven. Let the pan stay in the oven for 2 hours. Then remove

and let it cool completely at least 2 hours. Refrigerate for 3 hours. Remove cake from pan gently, leaving bottom

in place and put it right on a serving plate.

Glaze: Mix 1 pint crushed strawberries with 1 cup water and cook 2 minutes. Mix 1 1/2 tbsp. of cornstarch with

!cup sugar and stir into hot mixture. Bring to a boil, stirring constantly. Cook and stir until thick and clear.

Add a few drops of red food coloring, if desired. Cool to room temperature. Place remaining strawberries on top

of chilled cheese cake. Pour glaze over. Chill about 2 hours. Glaze is optional or you can put graham cracker

crumbs on top.

Cooks Notes

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Recipe Name:

Cannoli Shells

Category:

Dessert

Yield:

12 shells

Ingredients:

1 cup cake flour 1 tbsp. milk

1 tsp. baking powder 1 tbsp. water

1 egg, beaten 1 tbsp. Crisco shortening

salt to taste


Mix the above ingredients as you would a pie dough. Refrigerate for 1 hour. Roll dough with roller.

Cut a pattern out with a pizza cutter. Fit dough loosely around cannoli forms. Join

together at the 2 xs. Beat an egg white. Wet each 1ap (x) with the egg white and seal well so forms

will not open during frying. Fry in olive oil at 375 degrees until golden brown. Keep cannoli

submerged in oil while frying to brown evenly. Drain on paper towels. When cool, remove from

forms.

For Cannoli filling, Ref: Cannoli Cream Filling

Cooks Notes

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Recipe Name:

Cannoli Cream Filling

Category:

Dessert

Yield:

4 Cannoli

Ingredients:

3/4 cup sugar !tsp. vanilla

2 egg yolks 1 oz. roasted almonds-chopped

2 cups milk 2 small pieces of chocolate

3 tbsp. cornstarch 6-8 maraschino cherries

!tsp. butter 1 tbsp. coconut

2 tsp. powdered sugar


Combine cornstarch with sugar. Beat egg yolks, add milk and butter. Cook in double boiler until

hot. Remove from heat, and add vanilla. Beat until smooth. Pour cream in flat casserole dish and

let cool. Refrigerate. Fill shells just before serving. Crush roasted almonds. Place on top of cream

along with bits of chocolate. Fill shells. Sprinkle with powdered sugar. On ends, place a little

coconut that has been colored green and a small piece of maraschino cherry or sprinkle the ends

with chocolate bits only.

Cooks Notes

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Recipe Name:

Sfinge

Category:

Dessert

Yield:

2 dozen

Ingredients:

1 cup water 4 eggs

1 tbsp. butter 1 tsp. vanilla

1 cup flour salt to taste

1 cup powdered sugar


Heat water and butter. When it comes to a boil, stir in salt and flour all at once. Take off heat (do

not let mixture cook too long). Add eggs one at a time, beating well after each one. Add vanilla.

Drop batter by teaspoonful into hot oil until golden brown. Drain on paper towel and roll in

powdered or cinnamon sugar.

Cooks Notes

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Recipe Name:

Italian Coconut Cookies

Category:

Dessert

Yield:

4 dozen

Ingredients:

!cup butter 3 cups brown sugar

2 cups flour 2 cups coconut

2 tbsp. granulated sugar 1 cup pecans - chopped

4 egg yolks 4 egg whites - beaten

!cup powdered sugar


Mix butter, flour and 1 cup brown sugar and granulated sugar. Pat on the bottom of a 9"x13" cake

pan. Bake at 350 degrees for 15 minutes.

Beat egg yolks, mix with remaining brown sugar, nuts and coconut. Beat egg whites until

stiff. Fold in brown sugar mixture. Spread over the baked crust and bake again for 25-30

minutes or until deep brown at 350 degrees. Sprinkle with powdered sugar while warm. Cut into

squares.

Cooks Notes

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Recipe Name:

Italian Sponge Cake

Category:

Dessert

Yield:

Serves 8

Ingredients:

6 egg yolks 1 cup cake flour (sifted 3 times)

6 egg whites 1 tsp. grated lemon rind

1 cup sugar


Place egg yolks and sugar in small bowl. Beat until lemon colored. Add grated lemon rind.

In large bowl, beat egg whites until stiff but not dry. By hand, fold in egg and sugar mixture.

Fold in sifted flour. Pour into cake pan (un-greased). Bake at 325 degrees for approximately

1 hour.

For filling Ref: Italian Sponge Cake Filling

Cooks Notes

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Recipe Name:

Italian Ricotta Cookies

Category:

Dessert

Yield:

4 dozen

Ingredients:

2 sticks butter or oleo 4 cups flour, sifted

2 cups sugar 1 tsp. baking powder

3 eggs 1 tsp. salt

2 tsp. vanilla or lemon extract 1 lb. Ricotta cheese, drained


Mix butter and sugar well. Beat in one egg at a time, add vanilla. Add dry ingredients, add Ricotta

and mix well. Drop by teaspoonful on a greased cookie sheet. Bake at 350 degrees, for 10-15

minutes or until lightly brown. Cool and ice with butter icing and coconut.

Note: Other flavoring can be added to change cookie flavor.

Cooks Notes

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Recipe Name:

Italian Biscotti

Category:

Dessert

Yield:

3-4 dozen

Ingredients:

6 cups flour 3 eggs

1 !tbsp. baking powder 2 tsp. vanilla

1 cup vegetable shortening 1 cup sugar

Cooking Instructi

andolinas sicilian cookbook by c t andolina

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