Best Italian Recipe 10

Gnocchi Alla Giordano

2 pounds Baking potatoes

1 cup All-purpose flour

1 Whole egg plus

1 Egg yolk, lightly beaten

2 tablespoons Unsalted butter, softened

1 teaspoon Salt

Freshly grated Parmesan cheese

Tomato sauce

 Boil the potatoes in their jackets, drain, peel and put through a ricer or

food mill. While the potatoes are still warm, blend in the flour, add the

egg, egg yolk, butter and salt.

Place the potato mixture on a floured board and knead lightly; the dough

will be soft. Roll the dough in 1" thick sticks about 10" long. Cut each

roll into 3/4" pieces.

Rub each pieces of dough lightly over the coarse side of a cheese grater. In

a large pot of boiling salted water, cook the gnocchi until they rise to the

top of the water. Using a slotted spoon, remove the gnocchi to a warm bowl.

Sprinkle with Parmesan cheese, top with tomato sauce and serve at once.

Best Italian Recipe 9

Risotto alla Parmigiana

2 tablespoons unsalted butter

2 tablespoons olive oil

1 medium onion, finely chopped

1 pound Arborio rice

6 cups chicken stock, hot

2 tablespoons butter

3 ounces Parmagiano Reggiano cheese, coarsely grated

Heat the butter and oil in a large, straight-sided saute pan or saucepan.

Add the onion, and saute until soft, without browning.

Add the rice, and saute for 2 minutes until the rice is well-coated. Ladle

1/2 cup of stock into the rice, stirring constantly, until all the liquid is

absorbed and the rice is almost dry. Add more stock, 1/2 cup at a time,

until it's all absorbed by the rice and the rice is al dente.

The rice should be very moist and creamy, but not runny;

the rice should be firm but tender, not crunchy.

Remove from heat, and stir in the raw butter and the Parmagiano cheese. Salt

to taste, and serve immediately.

Best Italian Recipe 8

Caponata

2 LARGE EGGPLANTS

1 Teaspoon SALT

3/4 Cup OLIVE OIL

2 CLOVES GARLIC, CRUSHED

2 ONIONS, CHOPPED

1 Pound PLUM TOMATOES, Quartered

3 CELERY STALKS, DICED

1 Pound CAN PITTED BLACK OLIVES

12 Ounce JAR OLIVE SALAD

1/4 Cup CAPERS

1/2 Cup PINE NUTS

1/4 Cup RED WINE VINEGAR

2 Teaspoon SUGAR

SALT AND PEPPER TO TASTE

Wash and cube unpeeled eggplant. Salt and let stand 1 hour. Squeeze dry.

Saute in oil until soft. Remove. Saute onions and garlic in same oil. Add

tomatoes, olives, and celery. Cook until tender--15 minutes. Add eggplant,

capers, and pine nuts. In another pan heat vinegar and sugar. When

dissolved, pour over eggplant. Season to taste and cook an additional 20

minutes. Serve hot or cold as relish with dinner or with french bread rounds

as a buffet or cocktail dish.

Best Italian Recipe 7

Eggplant Parmigiana

2 Small Eggplants; unpeeled cut into 1/4-inch rounds

2 Eggs; lightly beaten

1-1/2 Cup Bread crumbs

1/2 Teaspoon Salt

1/8 Teaspoon Pepper

1 Garlic cloves  peeled and halved

3/4 Cup Olive oil

20 Ounce Tomatoes, canned

1/3 Cup Tomato paste

2 Tablespoon Minced basil

1 Teaspoon Salt

1/8 Teaspoon Pepper

1 Cup Grated Parmesan cheese

1/2 Pound Mozzarella cheese; thinly sliced

Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and

pepper. Refrigerate 20 minutes. In a large saucepan, saute garlic in 2

tablespoons oil for 1-2 minutes. Remove garlic and add tomatoes, tomato

paste, basil, salt and pepper. Cover and simmer 30 minutes. Preheat oven to

350F. Brown eggplant in 1/4-inch oil in a large skillet. Drain on paper

towels. Put a thin layer of tomato sauce into a baking dish and layer

eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella

on top. Bake, uncovered, for 30 minutes.

Best Italian Recipe 6

Focaccia Versiliese

2 Teaspoon dried yeast

1 Cup warm water

1 Tablespoon olive oil

1 Tablespoon rosemary, chopped

4 sage leaves, torn

3 1/2 Ounce olives, pitted

2 Tablespoon garlic, minced

2 Cup unbleached all-purpose flour

1 Cup corn flour

2 Teaspoon salt

2 Teaspoon olive oil

Stir the yeast into a alrge mixing bowl with the water & let proof for 10

minutes. Stir in the olive oil, rosemary, sage, olives & garlic. Using a

wooden spoon, mix in the flours & salt & stir until the dough is thick &

smooth. Knead by hand for 8 to 10 minutes until the dough is firm & elastic.

Set the dough in a lightly oiled container, cover with plastic wrap & let

rise until doubled. Turn the dough onto an oiled 10 1/2" X 15 1/2" baking

pan & stretch it to fit. If it won't fit, let it rest for 10 minutes & try

again. Cover with a towel & leave until it has half risen, about 30 minutes.

30 minutes before baking, preheat oven to 400F. Just before baking, dimple

the top of the dough with your fingertips & sprinkle with some extra salt &

2 ts of oil. Bake for 25 to 30 minutes until golden. Slide off baking sheet

onto a rack & let cool for a few minutes before eating warm or at room

temperature.

VARIATION: Focaccia Dolce. Substitute 2 oz raisins & 1 oz pine nuts for the

olives, herbs & garlic. Soak the raisins in warm water for 30 minutes before

using & toast the pine nuts.

Best Italian Recipe 5

Calamari Imbottiti

8 small squid

1 small onion,chopped

2 tablespoons raisins

1-1/2 cups bread crumbs

1 teaspoon minced parsley

2 tablespoons grated Parmesan cheese

salt and pepper

1 egg ,well beaten

1 #2 can tomatoes

4 tablespoon olive oil

1 clove garlic

Have fish dealer clean squid thoroughly, removing eyes, outside skin and

intestines. Cut off heads and tentacles. Wash well, and drain. Combine

remaining ingredients, and fill the cavity in each squid with stuffing. Sew

squid closed, or fasten with toothpicks. Place in baking dish or pan, and

cover with the following sauce:  1 #2 can tomatoes, 4 tablespoon olive oil,

1 clove garlic.  Brown garlic in oil, mash tomatoes with fork, and add.

Simmer for 10 minutes. Then pour over squid and bake in hot oven 400 degree

for 35 minutes, or until tender. Serve whole with sauce.