An Italian classic recipe for your next gathering with friends and family or for that next big special occasion! Enjoy!

Ingredients:

1 quart whipping cream
20-30 Manicotti
2 lbs large raw shrimp, peeled, deveined, and chopped
3 tablespoons butter
1 cup chopped onion
1 cup chopped green bell pepper
1/4 cup chopped celery
1 garlic clove, minced
Salt
Freshly Ground Black Pepper
1/4 teaspoon cayenne pepper
1 lb fresh Crab Meat, drained
1 cup shredded Cheddar Cheese
1 cup shredded Parmesan cheese

Preparation:

1 – Combine whipping cream, salt, pepper, and 1/4 teaspoon cayenne pepper in a saucepan and cook over medium-high heat for 30 minutes or until thickened and reduced to 2 cups; set aside. Cook the manicotti according to the package directions; drain and set aside.

2 – Heat butter in a large Dutch oven over medium-high heat; add onion, 3 tbsp butter, chopped green bell pepper, garlic, and chopped celery. Cook, stirring constantly, for 5 minutes or until tender. Add the shrimp and crab meat, and cook, stirring constantly, for about 5 minutes or until shrimp turns pink. Cool for 10 minutes, and drain well.

3 – Combine the seafood mixture and the whipping cream mixture. Fill the manicotti shells, and place in 2 lightly greased 11×7 inch baking dishes. Sprinkle with cheeses, and cover with foil. Bake at 350F for 15 minutes.

4 – Uncover and bake for 10 additional minutes. Serve immediately.

Serves 6 to 8

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For this easy Italian vegetable recipe try to select button mushrooms with smooth, unblemished skins. The caps should be closed, so that no gills show around stems.

Ingredients:

1 1/2 lbs medium mushrooms
1/4 cup olive oil
3 cloves garlic, thinly sliced
2 tbsp fine dry breadcrumbs
1 tsp salt
1/2 tsp black pepper
2 tbsp minced parsley leaves

Preparation:

1 – Wipe mushrooms with a damp cloth and trim bottoms of stems. Slice mushrooms about 1/4 inch thick.

2 – In a 12-inch skillet, heat olive oil over medium-high heat. Add garlic, saute until lightly golden and discard with a slotted spoon. Add mushrooms; quickly toss with a wooden spoon until mushrooms are well coated with olive oil. Cook, stirring constantly, just until mushrooms begin to exude their juices, about 1 minute. Add breadcrumbs and quickly toss with mushrooms until no liquid is left in pan. Season with salt and pepper; remove from heat. Add parsley and mix lightly just to incorporate. Transfer to a small platter and serve immediately.

Serves 4 to 6

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Select glossy, firm eggplant for this very simple but tasty Italian dish.

Ingredients:

1/4 cup olive oil
1/2 cup finely chopped yellow onion
1 medium-size green pepper, halved, cored and finely chopped
1 large or 2 medium-sized eggplants, washed, dried, ends trimmed, peeled and cut into 1-inch cubes
4 canned Italian plum tomatoes, wel drained, halved, seeded and chopped
2 tbsp minced fresh basil
1 tsp salt
1/2 tsp black pepper
2 tbsp minced Italian parsley leaves
1/2 cup freshly grated Parmigiano cheese

Preparation:

1 – In a 12-inch skillet, heat olive oil over medium heat. Add onion and pepper; saute, stirring constantly, until soft but not brown, for about 3 minutes. Add eggplant and saute until barely tender, for about 2 to 3 minutes. Stir in tomatoes, basil, salt and pepper. Continue to cook, stirring constantly for about 2 minutes. Remove from heat; stir in parsley and freshly grated Parmigiano cheese. Transfer to a platter and serve immediately.

Serves 6 to 8

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Zucchini should be cooked tender-crisp so that its texture contrasts with the roasted peppers. If red peppers are unavailable, you can substitute with pimientos. Enjoy this tasty Italian vegetable recipe!

Ingredients:

1/4 cup olive oil
3/4 cup thinly sliced yellow onion
2 lbs small zucchini, washed, trimmed and sliced into 2 x 1/2-inch strips
2 large red bell peppers, roasted, peeled and thinly sliced
1 tsp salt
1/2 tsp freshly milled black pepper

Preparation:

1 – In a 12-inch skillet, heat olive oil over medium heat. Add onion, turn heat to low and cook, stirring constantly, until soft but not brown, for about 4 minutes. Add the zucchini and cook, stirring frequently, for 3 minutes. Stir in roasted peppers and continue to cook for an additional minute. Season with salt and pepper: remove from heat. Transfer to a bowl and serve immediately.

Serves 6 to 8

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Not only is this easy Italian recipe a savory accompaniment to any chicken, meat or fish dishes, but an excellent appetizer as well!

Ingredients:

2 packages frozen artichoke hearts
1/2 cup flour
3 large eggs
Salt
Freshly ground black pepper
2 tbsp grated lemon rind
2 cups dry breadcrumbs
2 cups vegetable oil
1 medium lemon, cut into wedges

Preparation:

1 – Rinse frozen artichoke hearts in a strainer under warm running water to defrost. In a medium skillet, bring 2 cups of water to a boil and add 1 tsp salt. Place artichokes in a single layer in pan and cook, covered, over medium heat, about 3 minutes. Using a pair of tongs, transfer artichoke hearts to a colander. Let cool slightly; blot thoroughly dry with a paper towel.

2 – Place flour in a bowl. In another bowl, beat eggs with 1 tsp salt and pepper. In a third bowl, combine lemon rind with breadcrumbs. Dredge artichoke hearts in flour and shake off excess. Lightly coat with egg, letting the excess drip off; thoroughly coat in breadcrumb mixture. Arrange in a single layer on a platter lined with waxes paper. Refrigerate for at least 1 hour to set coating.

3 – In a deep 12-inch skillet, heat vegetable oil over medium-high heat. Fry artichokes on both sides until lightly golden. Transfer with tongs to paper towels to drain.

4 – To serve, arrange on a large platter and garnish with lemon wedges.

Serves 8 to 10

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