Carol's Italian rice balls (arancine di riso)

Pictures and recipe courtesy of Carol Mauro McKenna  

Cook the packaged risotto according to instructions on package and set aside to cool (2 packages will make approx. 14-16 arancine.) I use Premium Risotto Milanese style, so it already has saffron in it, which is the way it was originally made. I found it at my local Shop-Rite in the rice aisle. 
Meanwhile, I sweat half of a large onion finely chopped, along with 2 finely chopped garlic cloves, then add 1lb of ground beef and cook, salt and pepper to taste (I also use Adobo as a complete seasoning).Once almost fully cooked, I drain most of the fat, than add tomato sauce or plum tomatoes or diced tomatoes….whatever you have at hand….but just enough to coat the meat sauce…I would say about half of a 28oz can and stir well. Add more salt n pepper to taste (or Adobo). It is important to gently season every step of the way. Finally, I stir in about 2 cups of frozen peas (or more according to how you like it). Keep cooking it for a couple of minutes then turn off and set aside to cool off.
While the meat is cooling off, I prepare my assembly stations: a dish with 2 whisked eggs, a tbsp. of milk and salt n pepper, another dish with Italian style bread crumbs and a few sprinkles of parmesan cheese, and another dish with shredded or diced mozzarella. I then set a deep pan for frying. I like mixing 2 parts of vegetable oil to 1 part olive oil and let it warm up until ready for frying (I put a wooden spoon at the bottom of the pan, to see if it’s ready. If it looks like it’s bubbling around the spoon, then you’ll know it’s ready.) 
I assemble right next to the sink, because you need to continuously rinse out your hands…..plus keeping your hands wet, it allows for the rice balls to form easier (or if you prefer, you can add one whisked egg to the cooled rice, to help binding it – I don’t want to use the raw egg in it, so I just keep my hands wet, and since the risotto has a bit of a mushy/sticky consistency to it, it works fine with wet hands.) Now you take about 2 heaping tablespoon of risotto and put it in your hand as if you are forming half of the rice ball, by creating a small well in your hand. Make sure the layer of risotto used, it’s not too thick, to avoid a rice ball with too much risotto and not enough filing. Then, add 1 to 2 tsp of the cooled meat, a tsp or two of shredded mozzarella or a couple of diced pieces, then take another amount of rice, with your other wet hand, and cover the other filled part, by trying to create the filled rice into a ball shape. Your wet hands will help the process and also, a bit of patience. Once your ball is formed, I put it in the egg mixture, then bread crumbs mixture, and set aside. I cook them in batches of 2 or 3, just to make sure you don’t burn them, and to make sure the oil temperature stays consistent. I keep turning them in the oil for about 3 or 4 minutes each (it depends from the size), then take them out and let them drain on a tray lined with paper towel. 
Make sure to wait a couple of minutes before eating them. They taste better at room temperature than hot, but that’s just my opinion…..oh yeah, and make sure to make lots of them…..they are DIVINE!!!!!!

Darlene's Meat or "Bolognese" Sauce

 

 

Ingredients:

 

1 lb ground pork/1 lb ground beef OR 2 lbs ground beef
4 TBS Extra Virgin Olive Oil
2 TBS Crushed Garlic
3 TBS minced onion
3 TBS minced carrot
2 Cans Crushed Tomatoes (28 oz)
½ can or tube Tomato Paste
1/2 Cup Water
3/4 Cup Red Wine  
2 TBS Grated Pecorino Romano Cheese
Pinch of Sugar
½  TBS Oregano
½ TBS Parsley
5 large basil leaves, shredded
1 tsp Salt
1 tsp black pepper
Pinch of Hot Pepper Flakes Pepper to taste

Directions:

Sautee the onions and carrots in the olive oil on medium/high in the bottom of a heavy bottomed sauce pot, sprinkle with salt and pepper. Add in the chopped garlic, keep stirring being careful not to brown. When the veggies are softened and beginning to carmelize, stir in the tomato paste.

Add the chopped meat into the pan, sprinkle with salt and pepper, stir and break up the meat, cooking until it just begins to brown.  Drain off any excess fat that accumulates.  Add in the tomatoes and all remaining ingredients. Bring up to a low boil. Let boil for about 2-3 mins then reduce to a simmer.

Let simmer covered at least an hour, the longer the better. Right before serving, take of the heat and add in the grated cheese. Can be put into airtight container and reheated for 2-3 days afterwards. It also freezes well.

ASIAGO SUN-DRIED TOMATO PASTA

"This recipe is sooo good and definitely not low fat. The creamy sun-dried tomato Asiago sauce is delicious!"

PREP TIME

25 Min

COOK TIME

35 Min

READY IN

1 Hr

SERVES: 6

　

INGREDIENTS

2 cups heavy cream

1 cube chicken bouillon

1 tablespoon Asiago Cheese

1 tablespoon cornstarch, mixed with equal parts water

1 cup chopped sun-dried tomatoes

1 (16 ounce) package bow tie pasta

3/4 cup bacon

1/4 cup butter

1 cup diced red onions

2 cloves garlic, chopped

1 cup chopped green onion

1 pound grilled skinless, boneless chicken breast, diced

1 cup heavy cream

2 tablespoons chopped fresh parsley

 

　

DIRECTIONS

In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley

Stuffed Eggplant Bolognese

Ingredients:

3 medium size eggplants

2 lbs chopped beef and pork mix

4 cloves chopped garlic

1 1/2 cups shredded mozzarella

3 cups prepared tomato sauce

Extra virgin olive oil

Italian seasoning , salt, pepper and some hot pepper flakes

Directions:

Peel the eggplants skin off with a peeler and cut them down the middle lengthwise. Rub with evoo and sprinkle with salt and pepper. Scoop out the all the middle of the eggplant halves with a large spoon. Take the eggplant and chop into pieces, put it aside.

Place the halved eggplants in a bake dish sprayed with non-stick spray, cover with foil and bake on 375 for 30 minutess.

Meanwhile, sauté the meat in olive oil, then add in chopped garlic and eggplant. Pour in 1cup of the tomato sauce and stir to mix together. Season to your preference with the spices.

Fill the eggplants with the meat/eggplant mixture, pour the rest of the sauce all over the tops and top with the mozzarella and a little more of the seasoning mix.

Put back in the oven until the cheese is melted and just starts to brown.

　

　

　

　

Pork Milanese

  

    Ingredients

1 cup bread crumbs

1/2 cup grated Parmesan

2 large eggs

6 boneless pork loin chops, pounded thin

Salt and freshly ground black pepper

1/4 cup olive or vegetable oil

6 lemon wedges

1 Tablespoon chopped fresh parsley

　

Directions

Preheat the oven to 200 degrees F.

Place the crumbs into a large shallow bowl, mix in the parsley and cheese.. Lightly beat the eggs in a shallow bowl. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely.

Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.

Transfer the pork to plates and serve with lemon wedges.

Mini Frittatas

Ingredients:

1 pound sweet Italian sausage
1 red & 1 green pepper, diced
1 large Onion, diced
1 dozen Eggs, beaten
2 cups Whole Milk
8 ounces Sharp Cheddar cheese, shredded
3 TBS Olive Oil
1 TBS Italian Seasoning
½ teaspoon Salt
½ teaspoon Pepper
2 teaspoons fresh or dried Parsley

Directions:

Preheat oven to 375 degrees. Spray a 9 x 13 inch

casserole dish with non-stick cooking spray or brush thoroughly with olive oil. Boil the sausage links 10-15 minutes, drain and set aside to cool. When cooled, dice into small pieces.

In a large skillet, sauté the onions and peppers in the olive oil for 5-10 minutes, stirring often. Add in the sausage and seasonings, mix well. Cook over medium heat another 5 minutes.

In a medium bowl, whisk together eggs and milk.
Spoon the sausage and peppers into the bake dish and spread all around in an even layer. Pour the egg mixture over the top. Sprinkle the top with the Cheddar cheese and parsley.

Cover with foil, and bake 35-40 minutes. Uncover, and reduce temperature to 325 degrees. Bake for an additional 15-20 minutes, or until set and lightly browned.

Pistachio-Craberry Biscotti

Ingredients:

6 tablespoons unsalted butter, softened
3/4 cup sugar
2 large eggs
1 tablespoon grated orange rind
1 1/2 teaspoons orange extract
2 1/4 cups all-purpose flour $
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup orange-flavored sweetened dried cranberries
3/4 cup shelled natural salted pistachio nuts, chopped

Directions:

Beat butter and sugar in a large bowl at medium speed with an electric mixer until light and fluffy. Add eggs, beating well; beat in orange rind and extract.
Combine flour, baking powder, and salt; add to butter mixture, beating at low speed until blended. Stir in cranberries and pistachios.
Divide dough in half. Using lightly floured hands, shape each portion into a 14" x 2" log. Place both logs 3" apart on a large baking sheet lined with parchment paper.
Bake at 325° for 28 minutes or until firm to the touch. Cool logs on baking sheet 10 minutes.
Cut each log into 1/2"-thick diagonal slices with a serrated knife using a gentle sawing motion. Place slices, cut side down, on baking sheet. Bake 9 minutes; turn cookies over, and bake 12 more minutes. Transfer biscotti to wire racks to cool completely.

Peter's Pesto Lasagna

Recipe and Pic coutesy of Peter Francis Battaglia
“A dish I still have to try making from an Italian Cruise ship we were on last Summer in Northern Europe...LASAGNE AL PESTO...homemade sheets of lasagne layered with bechamel, fontina, pesto and parmigiano...melted in your mouth”

Olive oil, then layers of fresh lasagne (Barilla no boil)..then a thin layer of fresh pesto (you must make that yourself), topped with fontina...then lasagne, then béchamel, bound with parmigiano, then 2 more layers, top with fontina, a little pesto, béchamel and grated parmigiano and bake..

Peter's Stuffed Fresno Peppers

Photo and recipe courtesy of Peter Battaglia

Stuffed with cheese, parsley, Italian pork sausage, fresh oregano, garlic, sauteed diced jalapeno, fresnos and onions, olive oil, breadcrumbs, diced provolone, a little white wine...then drizzled in olive oil, baked, skinned, then a little more olive oil, garlic and fresh oregano....

Baked Ziti with Eggplant and Sausage

I saw two variations of this recipe on 2 Italian cooking shows within one week. It’s a combination of Eggplant Parmesan and baked Ziti with the sausage added in for good measure. It all looked so good, I just had to make it for the family. Here is my version:

Ingredients:

1 large Eggplant
1 box ziti (or any other pasta of choice)
1 lb sweet or hot Italian sausage
16 oz shredded Mozzarella
2-3 cups of prepared marinara tomato sauce
1 cup Italian style bread crumbs
1 egg, beaten with 2 TBS water
1 Tablespoon fresh or dried parsley, salt, pepper, oregano

Directions:

Preheat oven to 400 degrees.
Boil whole sausage links until just cooked and firm, drain and set aside to cool. When cooled, slice them up into thin slices.

Boil Ziti in a large pot of salted water until just al dente. Drain well. Pour into a large bake dish brushed with olive oil.

Peel and cut eggplant into large cubes. Put the breadcrumbs into a pie dish. Toss the eggplant in small batches into the egg mixture drain, then roll them around in the bread crumbs. Shake off the excess. Place on a cookie sheet brushed with olive oil and drizzle a little more over them. Baked at 400 degrees for 15-20 minutes, turn and cook another 5-10 minutes until they’re browned.

Lower the oven temp to 375 degrees.

Pour the marinara over the Ziti. Add in the eggplant, sausage, Oregano, salt and pepper to taste. Mix well, make sure to add enough sauce to cover all. Top with mozzarella and fresh parsley. Bake for 20-25 minutes or until cheese just starts to get brown and bubbly.

Chicken (or Pork) Scarpiello

Ingredients

6 boneless chicken cutlets
3 tablespoons all-purpose flour
2 tablespoons olive oil
2 teaspoons butter
1 egg, beaten with 2 TBS water
3 cloves garlic, sliced
1 cup chicken stock
1/2 cup white wine
½ cup sliced black olives
1 cup whole tomatoes, chopped
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1 pinch ground black pepper

2 tsp fresh or dried parsley

Directions

Season the flour with paprika, salt and pepper. Dip cutlets in egg, then dredge into the flour, shake off excess.

In 10 inch skillet, heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm.

To same skillet, add garlic. Sauté until softened (1 minute). Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (4-5 minutes).

Return chicken to skillet, add in tomatoes and olives, cook until sauce is thick and chicken is heated through (2 to 3 minutes) toss in the parsley and serve over thin spaghetti.

Karen's Tadals or Anise Drop Cookies

Picture and Recipe courtesy of Karen Dirgins-Graves

Cookies:

6 eggs
3/4 cup melted butter
1 cup sugar
2 tsp. anise flavoring
2 tbsp. baking powder
4 cups flour
1/2 tsp. salt

Icing:

3 cups confectioner's sugar
1/2 hot milk

pinch of anise flavoring

Cream together eggs, butter, and sugar. Add anise.
Mix dry ingredients together. Add to creamed mixture.

Drop by teaspoonful onto a nonstick cookie sheet.

Bake at 350, 8-15 minutes. Allow to cool before icing and add sprinkles.

Jessica's Lasagna Cupcakes

Recipe courtesy of: Jessica McCoy

Ingredients

... 1 cup marinara sauce

3/4 pound ground beef

12 wonton wrappers

8 ounces shredded mozzarella

3 ounces Parmesan cheese

4 ounces Ricotta cheese

(optional) basil for garnish

Directions

1)Preheat oven to 375 degrees. Spray muffin tin with cooking spray.

2)Brown beef and season with salt and pepper. Drain.

3)Cut wonton wrappers into circle shapes using a biscuit cutter or using the top of a drinking glass. You can cut several at a time.

4)Reserve 6 tablespoons Parmesan cheese and 6 tablespoon mozzarella for the top of you cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, Ricotta cheese, and mozzarella cheese. Top with a little meat and marinara sauce. Use around 1-2 teaspoons of all the ingredients depending on your personal preference.

5)Repeat layers ending with marinara sauce. Top with reserved Parmesan and mozzarella cheese.

6)Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove use a knife to loosen the edges then pop each lasagna out.

7)Garnish with basil and serve.

Jessica's Pizza Cupcakes

Recipe courtesy of: Jessica McCoy

Ingredients

2 cups of flour, white or wholewheat

1 tsp salt

1 tsp sugar

1 tbsp baking powder

1/4 cup olive oil

1 cup powder milk

1 cup of water

2 medium eggs

1-2 tomatoes, seeded and cut

1 cup fresh or canned mushrooms, cut

1/2 green or red bellpepper, cut in small pieces

1 cup seeded olives, black or green, sliced

100grs Mozzarella cheese (low fat)

Directions

Combine flour, salt, sugar, milk powder, baking powder. Add water, olive oil, and eggs and blend with handmixer, to obtain a liquid consistency.

Add oregano to the mix and pour into a greased and floured muffin tray.

In each cupcake, Add pieces of mushroom, tomato, olive, bell pepper and top with mozzarella cheese.

Bake at 180degrees C for 30-45 min.

Scallop and Shrimp Lasagna

Ingredients

2 (16 ounce) package lasagna noodles (or ready to bake lasagna noodles)
1 (10 ounce) package frozen chopped spinach
1 lb bay scallops (or large sea scallops cut into quarters)
1 lb large shrimp (cut in pieces)
*or you can use 2 lbs of any seafood (crab, lobster etc…)*
2 (16 ounce) jars Alfredo-style pasta sauce
2 tbs sautéed chopped garlic (optional)
4 cups shredded mozzarella cheese
2 pints ricotta cheese
1 Tbs chopped parsley
Paprika, garlic powder, salt and pepper to taste

Directions

Preheat oven to 350 degrees. F (175 degrees C). Cook lasagna noodles as directed, drain and set aside.

In a medium bowl, combine scallops, shrimp and one jar of Alfredo sauce, stir together. In a separate bowl, combine ricotta, garlic, drained, cooked spinach, and stir.

In a 9 x 13 baking dish, spoon a thin layer of sauce down, place one layer of lasagna noodles, edges overlapping. Spread a layer of the ricotta and spinach mixture over noodles, pour seafood and sauce mixture over the top. Sprinkle 1 cup of shredded mozzarella over mixture. Repeat that layering trying to end up with the seafood mixture on top. Spread evenly. Sprinkle another cup of mozzarella over sauce. Sprinkle paprika, garlic powder, salt and pepper to taste. Sprinkle the Parsley all over the top. Bake 50 to 60 minutes, until top is brown and bubbly.

Peter's Roasted Zucchini

Recipe courtesy of Peter Francis Battaglia

Roasted zucchini with allspice and Greek Olive Oil...marinated in fresh lemon juice, chopped fresh mint, garlic, sea salt, black pepper..topped with Feta
.

Peter's Giambotta D'estate

Recipe courtesy of: Peter Francis Battaglia

Summer Vegetables stewed together...eggplants, mushrooms, onions, garlic, tomatoes, zucchini, with fresh parsley, basil, olive oil and white wine...

Peter's Grilled Chicken

Recipe courtesy of:Peter Francis Battaglia

Chicken marinated in lemon juice, extra virgin olive oil, white wine, dill, salt, pepper, garlic,..then grilled...plated with pan fried potato and zucchini rounds with garlic and allspice...garnished with fresh lemon, sea salt, black pepper, fresh dill and sliced green onions.

Karen's Linguini in home made red sauce

Recipe courtesy of: Karen Dirgins-Graves


Two heads of garlic
Two cans of crushed plum tomatoes
One can of tomato paste
1/4 cup of olive oil
and a whole lotta fresh basil

Pasta Salad with Tuna and Zucchini (Insalata di pasta con tonno e zucchine)

Recipe courtesy of: “Italianfoodnet.com”
http://www.italianfoodnet.com/eng/ricette/pasta-salad-with-tuna-and-zucchini-insalata-di-pasta-con-tonno-e-zucchine

Serves 4
Ingredients:

350 gr (12.34 oz) Bow Tie Pasta
250 gr (8.81oz) Tuna flakes in Oil
1 Sliced Zucchini
1 Chopped Red Onion
Red Pepper flakes
Extra Virgin Olive Oil
Salt

Directions:

First of all plunge the pasta into boiling salted water
Heat a frying pan then add the olive oil, once hot, add the chopped onion and fry until translucent then add zucchini, a pinch of red pepper flakes, a pinch of salt and cook over medium heat for 5 minutes
Once zucchini has cooked, turn off the heat then add tuna flakes and wait for the pasta's cooking time
When your pasta is ready drain and rinse under cool water
Without turning on the heat, put the pasta into the pan with sauce and saute to amalgamate
Transfer the pasta to a serving dish, drizzle with a little olive oil and serve