Published by tony June 1st, 2008
Agnello Incrostati
The parsley-breadcrumb coating seals in the juices, while the mustard adds additional flavor to this truly delicious Italian lamb recipe!
Ingredients:
1 rack of lamb, 8 ribs
1 garlic clove, split in half
1/4 cup fresh lemon juice
Salt
Freshly ground black pepper
1 tbsp minced fresh thyme
1/4 cup fresh breadcrumbs
1 tbsp minced parsley leaves
1 tsp Dijon mustard
1 small bunch curly parsley sprigs
1 lemon, cut into wedges
Preparation:
1 - Adjust rack to center of oven and preheat to 375F.
2 - Trim most of the fat from the top of the meat. Rub the roast well with garlic, lemon juice, salt, pepper and thyme.
3 - Wrap each exposed bone end of the chops with foil to prevent burning while baking.
4 - Place lamb meat side down on a rack in a roasting pan. Cook until meat thermometer registers 140F for medium-rare, about 35 minutes, or 145F for medium, about 45 minutes.
5 - While meat is roasting, combine breadcrumbs and parsley in a small bowl; set aside.
6 - Remove lamb from oven and turn it over. Spread mustard over meat and firmly press breadcrumb mixture over top of lamb. Return to oven and bake until crumb mixture is lightly browned, about 10 minutes. Remove foil from bone ends and let rest for 10 minutes before serving.
7 - Place rack on a large oval platter and garnish with parsley sprigs and lemon wedges. carve between ribs to serve.
Serves 3 to 4
Mangiare!
Published by tony May 18th, 2008
Mozzarella Fritta
Enjoy this filling Italian appetizer recipe with a glass of your favorite chilled Italian white wine!
Ingredients:
8 oz whole milk Mozzarella cheese
1/4 cup flour
2 extra large eggs
Salt
Freshly ground black pepper
1 1/2 cups dry breadcrumbs
1 1/2 cups vegetable oil
Preparation:
1 - Cut the Mozzarella into 1/2-inch slices and then into 1/2-inch strips.
2 - Place the flour in a bowl. In another bowl, beat the eggs, salt and pepper thoroughly with a fork. Place the bread crumbs in a third bowl.
3 - Dip the mozzarella strips in flour, then in beaten eggs. Dredge thoroughly in breadcrumbs, making sure the cheese is thoroughly coated with crumbs so that it does not ooze in frying. Arrange strips in single layer on a large platter lined with waxed paper. Chill for at least 1 hour (chilling will prevent the breadcrumb coating from falling off when frying).
4 - In a 12-inch skillet, heat the vegetable oil over medium-high heat. Fry the Mozzarella in two batches, turning once, until lightly golden on both sides. Drain on paper towels.
5 - To serve, arrange on a platter and serve immediately.
Serves 6 to 8
Mangiare!
Published by tony May 13th, 2008
Scaloppine di Vitello alla Toscana
This Tuscan specialty is fast and simple to prepare. The tiny peas and prosciutto add color and delicate flavor. Enjoy this classic Italian recipe with family and friends!
Ingredients:
1 1/2 lbs veal scallops, sliced 1/4 inch thick
1/2 cup flour
1/4 cup olive oil
1/4 cup unsalted butter
1 1/2 cups thinly sliced scallions
4 oz thinly sliced prosciutto, cut into thin strips
Salt
Freshly ground black pepper
10 oz tiny frozen peas, defrosted and well drained
4 canned Italian plum tomatoes, drained, halved, seeded and chopped
1/2 cup dry vermouth
Preparation:
1 - Cut each veal scallop horizontally into 2-inch widths.
2 - In a shallow bowl, combine flour, salt and pepper. Dredge each piece of veal in the flour mixture and shale off excess.
3 - In a large saute pan, heat the olive oil over medium-high heat, then add butter. Saute veal in two batches on both sides until lightly golden. Remove the veal and set aside. Turn heat down to medium, add scallions and cook until tender-crisp, about 2 minutes. Add prosciutto and saute until softened but not brown, stirring constantly, about 1 minute. Stir in peas and tomatoes; cook for another minute. Return veal to pan and spoon most of the sauce on top. Pour in vermouth, turn heat to high and cook uncovered, stirring once or twice, until peas are tender, about 2 minutes.
4 - To serve, arrange veal on a large platter; spoon sauce and peas on top. Serve immediately.
Serves 6 to 8
Buon Appetito!
Published by tony April 17th, 2008
Linguine alla Carbonara
There are many different ways of preparing this classic Italian recipe. My version includes the addition of prosciutto and scallions. Mangiare!
Ingredients:
2 tbsp Olive oil
4 oz pancetta or very lean bacon, sliced into 2 x 1/4-inch strips
3 oz prosciutto, sliced
into 2 x 1/2-inch strips
1 cup thinly sliced scallions
3 large egg yolks
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese
Freshly ground black pepper
Salt
1 lb linguine
1 tbsp unsalted butter
2 tbsp minced parsley leaves (to garnish)
Preparation:
1 - In a large skillet, heat the olive oil over medium heat. Add pancetta or bacon and saute, stirring constantly, until lightly golden and slightly crispy. Add the prosciutto and continue to saute until softened, about 1 minute. With a slotted spoon, transfer the mixture to a paper towel to drain.
2 - Pour off all but about 2 tbsp of the pan drippings. Add scallions and saute, stirring constantly, over medium heat until tender-crisp, for about 2 minutes. As the scallions are cooking, scrape the bottom of pan with wooden spoon to loosen any fragments. Return the pancetta or bacon and prosciutto to the pan, mix well and set aside.
3 - In a small bowl, using a wire whisk, beat the egg yolks and heavy cream. Add Parmesan cheese and black pepper; whisk again until smooth.
4 - Cook the pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander, transfer to a bowl containing 1 tbsp butter and toss quickly. Toss half of the bacon-scallion mixture with pasta. Immediately toss with the egg-cheese mixture. Spoon the remaining bacon-scallion mixture on top and garnish with the minced parsley. Serve with additional freshly grated Parmesan cheese.
Serves 4 to 6
Published by tony April 15th, 2008
Spaghettini con Granchio
This Sicilian seafood sauce can be prepared up to to 4 hours before serving. Just cover the pan and reheat the sauce over very low heat while the pasta is cooking. If you’re a crab lover this sweet-tasting Italian sauce recipe with just a tingle of hotness is a definite favorite!
Ingredients:
1 lb fresh jumbo lump crab meat
1/4 cup olive oil
1 1/2 cups finely chopped yellow onion
1 can concentrated crushed tomatoes (or 1 can Italian plum tomatoes - coarsely chopped)
2 tbsp fresh minced basil
Salt
1/2 tsp red pepper flakes
1/2 tsp sugar
1 lb spaghettini
2 tbsp minced parsley leaves (to garnish)
Preparation:
1 - Using your fingertips, pick over the crab meat to remove any bits of shells. Set the crab aside.
2 - In a large saute pan, heat 1/4 cup olive oil over medium heat. Add onion, turn heat to low and saute, stirring frequently, until soft but not brown, for about 5 minutes. Stir in the tomatoes, basil, salt, red pepper flakes and sugar. Increase heat to high and bring suace to a boil. Turn heat to low and cook sauce uncovered, stirring frequently, until slightly thickened, for about 20 minutes. Stir in the crab meat and continue to cook, stirring constantly, for about 5 minutes. Remove from heat.
3 - Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander, transfer to a bowl and toss quickly. Mix half of the crab meat sauce with pasta and spoon the remaining sauce on top. Garnish with minced parsley and serve immediately.
Serves 6 to 8
Mangiare!
(5 votes, average: 4.2 out of 5)
Loading ...
(12 votes, average: 4.92 out of 5)
Loading ...
