Category Archives: Italian

Italian and Sicilian cuisines

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Baking, Desserts & Sweets, Italian

Lady Finger Ricotta Cups

This Lady Finger Ricotta Cups recipe is another take on the popular Italian dessert Tiramisu.
I used ricotta instead of mascarpone cheese. If you like to experiment try using a dusting of cocoa in between the layers or stir into the ricotta some candied minced fruit.

Lady Finger Ricotta Cups
Lady Finger Ricotta Cups

Ingredients;
2 cups whole milk ricotta cheese
3/4 cup confectioner’s sugar (or more if you like it sweeter)
1 TSP vanilla
2 dashes cinnamon
1/2 cup mini semi sweet chocolate chips
one package plain Italian lady fingers
1/2 cup espresso coffee ( you can buy the instant powder)
2 TBLS Amaretto liquor is optional
6 paper bakeware dessert cups or you can use glass dessert cups

Directions;
Mix thoroughly the ricotta with the sugar, vanilla, cinnamon. Stir in most of the chips leaving a few to sprinkle on the top. Break the lady fingers into pieces and line the bottom of the dessert cups. Spoon a teaspoon of espresso over each cup. Add a 1/2 inch layer of the ricotta. Add another layer of the lady fingers and brush with the optional Amaretto. Repeat another layer of ricotta.
Dip the ends of two lady finger pieces into the espresso and place on top standing up. Sprinkle with a few mini chips. Refrigerate and serve cold.

Chicken/Poultry, Health Friendly, Italian, Lower Carb Recipe, Main Course

Chicken with Vinegar and Peppers

This Chicken with vinegar peppers is an alternative with  a little variation to a previously posted recipe using pork chops and just as tasty !

Chicken with vinegar peppers
Chicken with vinegar peppers

Ingredients:
1 LB boneless chicken breast, cubed
4 TBLS flour for coating chicken with a dash of salt and pepper added
3 TBLS olive oil
1 Med onion, sliced
2 cloves garlic, mashed
1/2 cup chicken broth or stock
½ cup red wine vinegar
½ cup sliced hot cherry peppers ( you can also use sweet)
1 spring fresh rosemary
4-5 springs fresh thyme
3-4 fresh sage leaves

Directions:
Dust the chicken with the flour/salt/pepper mixture.
In a large frying pan heat the oil and brown the chicken over a med-high heat with onions on top.
Add the garlic and saute a few minutes. Add the vinegar and peppers and simmer for a few more minutes. Reduce the heat and add the  balance of ingredients and cover. Simmer 15-20 minutes more.

Appetizers and Finger Foods, Health Friendly, Italian, Lower Carb Recipe, Salads, Dressings,Veggies & Sides

Cheese and Vegetable Antipasto Salad

This Cheese and veggie antipasto salad dish is made with easy things you can have in your pantry-refrigerator and quick to make for a before dinner appetizer or a meal in itself.

Cheese and veggie antipasto salad
Cheese and veggie antipasto salad

Ingredients:
8 oz fresh mozzarella, if you don’t have fresh available the Bel Gioioso brand is available in most markets and even some Wal-Marts
6 oz-8 oz jar of roasted red peppers, drained and rinsed
6 oz-8 oz jar marinated artichoke hearts, drained
1/2 cup country mix pitted olives(assorted)
3-4 fresh basil leaves
extra virgin olive oil
Salt & pepper to taste
Assorted salad greens

Directions:
Cut the mozzarella into slices and place on a plate. Arrange all the other ingredients around the cheese. Sprinkle with the oil and salt-pepper. Serve with crusty Italian bread or bread sticks.

Chicken/Poultry, Italian, Main Course, Veal

Chicken Marsala

Chicken Marsala
Chicken Marsala

This Marsala recipe can be made with chicken or veal cutlets. Be sure if you make it with veal you buy a good quality veal, such as milk fed. It’s expensive but worth it. I use a California Marsala, please do not use the cooking wine type, it’s just watered down.

Ingredients;
6 chicken cutlets, tossed in 4 TBLS flour
4 TBLS unsalted butter
3 TBLS olive oil
2 TBLS shallot, minced
1 cup Marsala wine
1/2 cup beef stock
1 box 8oz-12oz fresh mushrooms, cleaned and thick sliced, button or any kind you like
Salt & pepper to taste

Directions;
In a large frying pan heat the butter and oil. Add the shallot for 2-3 minutes then add the cutlets. Saute the cutlets a few minutes on each side. Remove the cutlets. Turn the heat up to med-high and add the mushrooms. Saute until they shrink a little. Then add the wine for a few minutes, scrapping the pan drippings, until the wine reduces. Add the stock and bring it up to a good simmer, until it also reduces. Add the cutlets back in. Add salt and pepper to taste. Serve now if you make it with veal,  if chicken, simmer covered on low for 20 minutes.

Serve with you favorite starch & veggie.

Beef, Crock Pot Friendly, Holiday Specialties, Italian, Main Course, Pasta and Rice Dishes

Italian Ragu Meat Sauce, Bolognese Style

Bolognese serving
Bolognese serving

This Bolognese meat sauce is a classic from the city of Bologna, Italy. I’m sharing this with you but the true author is Marcella Hazen. She brings to you so many classic Italian dishes in her cookbooks.  This meat sauce takes time to simmer but it literally melts in your mouth and is so creamy tasting. Start this in a heavy stock pot and once it’s put together transfer it to a crock pot, it will cook gently as it is suppose to. It freezes well so double the recipe for a quick work night dinner.

Ingredients;
2 TBLS chopped onion
3 TBLS unsalted butter
3 TBLS olive oil
2 TBLS chopped celery
2 TBLS chopped carrot
3/4 LB ground beef, chuck or meat from the neck
1/2 TSP salt
1 cup dry white wine
1/2 cup whole milk
1/8 TSP nutmeg
2 cups canned whole Italian tomatoes in their juice, roughly chopped
12oz-16oz cooked pasta, see recommendations below

Directions;

In a heavy stock pot on med heat add the butter, oil and onion, saute a few minutes until just becoming translucent. Add the celery and carrot. Saute for 2 minutes. Add the beef and salt breaking it apart with a fork. Saute just until the pink is faded but DO NOT brown it. Add the wine and turn the heat up stirring until the wine has nearly evaporated. Turn the heat down to med and add the milk and nutmeg stirring until the milk has evaporated.  Add the tomatoes and stir. Once the tomatoes come to a simmer pour the mixture into a crock pot and cook UNCOVERED for about 3-5 hours OR you can keep it in the original pot and lower the heat to barely a bubble for about 3-4 hours.

Bolognese Sauce
Bolognese Sauce

Best served over cooked Tagliatelle or fresh if you can get it, Tortellini pasta. Sprinkled with grated Parmesan or Romano cheese.

Crock Pot Friendly, Italian, Main Course, Veal

Osso Buco in Bianco (Braised Veal Shanks in White Wine)

Osso buco is an old classic northern Italian veal dish. So tender and the whine sauce is finger licking good. You can finish it in a crock pot but it must be big enough so the fluid surrounds all the meat, not just one layer.

Braised veal shank
Braised veal shank aka Osso Buco
Osso buco
Osso buco

Ingredients:
4-6 veal shanks, cut 1-1/2 inches thick
4 TBLS butter
1/3 cup olive oil
1 cup flour
1-1/2 cups dry white wine
1 TBLS lemon zest, no white just the outer yellow skin
4 TBLS fresh minced parsely
1/2 cup water
Salt and pepper to taste

Directions:
Put the butter and oil in a pan big enough to fit the veal in one layer, all of it touching the bottom of the pan. Heat to med-high until the butter is bubbling. Dredge the veal in the flour and place in the hot pan. Brown on each side turning once, add the salt and pepper. Add the wine and lower to a very low simmer, covered. After about 15 minutes see if the fluid is too low and add 1/2 cup water if needed. Simmer on very low for 2 – 2.5 hours, periodically checking the fluid level. The veal will pull away from the bone and cut with a fork when done. Remove the shanks to a warm platter. Add the lemon peel and parsley to the pan and turn the heat up to med-high stirring and scrapping the pan residue loose. Return the veal to the pan for just a few minutes. Serve with the sauce poured over the veal shanks.

Crock Pot Friendly, Health Friendly, Italian, Lower Carb Recipe, Main Course, Veal

Veal and Peppers

This veal and peppers dish is great by itself or served on crusty Italian bread. You don’t need to buy expensive veal since it cooks as a stew and will become very tender.

veal and peppers
veal and peppers

Ingredients:
2 LBS veal stew meat, cubed
2 TBLS olive oil
3 cloves garlic, sliced
1 LRG onion, sliced thick
3 bell peppers, sliced thick, I use a tri color mix of peppers
2/3 cup dry white wine
dash of red pepper flakes
1 TBLS parsley, minced
Dash of oregano
3 basil leaves, torn
2 cups crushed Italian tomatoes, use a chunky type

**Optional** add a small piece of Parmesan cheese rind

Directions:
In a pan large enough for the veal to be in a single layer heat the oil and add the veal to saute and slightly brown. Add the garlic for a few minutes and then add the wine and scrap all the drippings. At this point you could transfer to a crock pot if you like. Add the balance of ingredients. Cook on a low simmer covered for about 2 hours in the pan or 4 hours in a crock pot or until the veal is fork tender.

Appetizers and Finger Foods, Italian, Seafood

Baked Clams

This recipe is for Baked Clams when fresh clams aren’t available. It’s easy and sometimes an introduction to those who don’t want to try a fresh whole clam.
I myself prefer fresh whole clams.

Baked Clams
Baked Clams

25 foil clam shells (you can find them in specialty stores or on Amazon)
4 cans (6.5oz each)of chopped or minced clams with the juice
1 1/2 cups Italian flavored bread crumbs
4 TBLS unsalted butter
4 TBLS olive oil
1 TSP garlic powder (not salt)
1/4 cup grated Locatelli or Parmesan cheese
1 TBLS fresh chopped parsley
1/2 TSP dried oregano
1 TBLS lemon juice
dash of red pepper flakes
Mix everything together, the mixture should be wet, add more clam juice if needed. Spoon onto clam shells about a tablespoon size and place on a cookie sheet.
Bake at 350 for 10 minutes or until lightly brown.

Health Friendly, Italian, Lower Carb Recipe, Main Course, Pasta and Rice Dishes, Seafood

Marinara Sauce

This Marinara sauce is light, versatile and only takes 30 minutes from stove to plate.
Try it as a plain sauce or with my variations listed at the end of the recipe.
Pictured is with shrimp over linguine.

shrimp marinara sauce
shrimp marinara sauce

Ingredients:
2 TBLS olive oil
2 cloves garlic, crushed and minced
3-4 leaves of fresh basil, torn
28oz-35oz can crushed tomatoes in puree (my favorites are “Pomi, Sclafani or Tuttorosso” brand)
add some red pepper flakes if you like spicy

Directions:
Heat a 3qt sauce pot add the oil and garlic for 2-3 minutes. Add the balance of ingredients and simmer covered for 30 minutes.
This will cover about 3/4 LB pasta.

**variations**
add up to 1LB of all or either; raw deveined, shelled shrimp, bay scallops, cut/cleaned calamari and simmer just a few minutes longer, until the seafood is cooked.
Or serve over anything you like such as store bought fresh pasta.

Baking, Desserts & Sweets, Holiday Specialties, Italian

Italian Sponge Drop Cookies

This Italian Sponge Drop Cookies recipe is a classic Italian holiday cookie. This recipe dates back more than 50+ years.

Italian Sponge Drop Cookies
Italian Sponge Drop Cookies

Ingredients;
4 eggs
1 cup Crisco, melted and cooled, measure when cool
1 cup sugar
1 cup whole milk
1 TSP vanilla
Directions;
Blend until smooth. Set aside.

Ingredients;
4 cups all purpose unbleached flour
4 heaping TSP baking powder
Directions;
Sift together flour and baking powder. Add slowly to the egg mixture just until smooth and blended. Drop tablespoonfuls onto greased cookie sheet. Bake at 375 until bottoms are slightly light brown, about 8-10 minutes. Cool and glaze tops with the glaze below.

Glaze;
1 cup confectioners sugar
1/2 TSP lemon or any flavor extract
2 TSP melted butter
a few drops pf milk, just enough so glaze is loose and coat the tops of the cookie. Blend together until smooth. Glaze cookie and decorate with holiday colored nonpareils. Let dry 1 hour before storing.

Holiday Specialties, Italian, Main Course, Pasta and Rice Dishes

Lasagna

This Lasagna recipe has so many variations. This one is my version.
It freezes well so make a few small pans for another work day dinner.

***First you have to make my Italian Tomato Sauce, with meat is best but you can make a meatless Lasagna too***

Ingredients:
1 LB box of Lasagna pasta, cooked according to the directions on the box or if you can buy fresh pasta that’s even better.
3 LBS whole milk ricotta cheese
3 XLRG eggs
2 TBLS parsley, minced
1 cup grated Parmesan or Romano cheese plus more for the layers
16oz shredded whole milk Mozzarella cheese
Salt & Pepper to taste

Directions:
Cook the pasta, drain and place it hanging over the sides of a colander.

lasagna sheets
lasagna sheets

This will prevent them from sticking together.
Mix together the ricotta, eggs, parsley, ½ cup of the Parmesan or Romano cheese, salt & pepper to taste.

ricotta, parsley and eggs
ricotta, parsley, eggs etc

Set aside.
In a deep 3x9x13 pan place a thin layer of sauce and then a layer of the cooked pasta.

a THIN layer of sauce
first, a THIN layer of sauce on the bottom
one layer of pasta
one layer of pasta
ricotta and meat and more sauce
ricotta and  mozzarella and meat and more sauce

Top with about a 1” layer (approximately a third) of the ricotta mixture, dust with the shredded Mozzarella and grated cheese. Spoon a good layer of sauce over this ( be generous with the sauce so it doesn’t dry when baking) and then crumble 2 meatballs and 2 sausage and sprinkle it over the sauce layer. Top with another layer of ricotta mixture and repeat for three layers of pasta. End with the pasta on top, sauce and sprinkle with the Mozzarella and the remaining grated cheese.

ready for the oven
ready for the oven

Cover with foil.
Bake covered with foil at 325-350 for about 1 to 1-1/2 hours until the center puffs and its hot all the way through.
Let it rest for about 20 minutes before cutting to serve.

Crock Pot Friendly, Italian, Main Course, Pasta and Rice Dishes

Italian Tomato Sauce

Tomato Sauce
Italian tomato sauce recipes are plentiful. But ours is the correct one!

Italian Tomato Sauce, better known as “gravy”. Growing up, this was a traditional Sunday meal.
There are many recipes for this sauce but here is my version without meat and then the version with meat.

Ingredients:
4 x 28oz cans of whole Italian plum tomatoes; use tomatoes from Italy, it makes a big difference
3 TBLS olive oil
4 cloves garlic, mashed and chopped
5-6 fresh basil leaves, torn
Directions:
Puree the tomatoes in a blender. In a large sauce pot saute the garlic in the oil for 2 minutes and add the pureed tomatoes and basil.

garlic sauteed in extra virgin olive oil
garlic sauteed in extra virgin olive oil

Simmer on very low heat covered for 1 hour. Then uncover and simmer for 30 minutes.
**If you want the meat (there are many meats that can be added but I’ve given you the two most popular) version add the below meats and increase the covered simmer time to 2 hours then uncovered for 45 minutes.

Meatballs & Italian Sausage

Ingredients:
1LB ground mixed veal, pork and beef
2 cloves garlic, mashed and chopped
1 cup plain bread crumbs
3 XLRG eggs
¼ cup milk
2 TBLS chopped parsley
½ cup grated Parmesan or Romano cheese
1 TSP dried basil
Pepper to taste

Directions:
Preheat oven 400. Mix all together and form into 1/3 cup balls. Place on a sheet pan and bake at 400 for 15 minutes until the tops are bubbly. They will be set but not cooked through. Remove from sheet pan and add to pot with sauce.

browning meatballs in the oven
browning meatballs in the oven

Italian Sausage
Buy the Italian sausage at a market that makes it if you can. The supermarket sausage just does not compare.
1LB-1 ½ LB of Italian sausage links

Directions:
Brown in a frying pan and add to the pot with sauce.
Some people like to add the frying pan drippings to the sauce, but that can get oily, so use your discretion.

When the sauce is done it will be slightly thicker than when the tomatoes were first pureed. The meat will be tender but not falling apart.
Serve over your favorite pasta.

Italian, Main Course

Eggplant Parmesan

eggplant parmesan
eggplant parmesan

This casserole style Eggplant Parmesan recipe is delicious and freezes well.

Ingredients:
one 8″ long fresh purple eggplant
2 cups of Italian flavored bread crumbs (you can add a little extra parsley and dry basil if you like)
1/2 to 3/4 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese
3 eggs, slightly beaten
Canola oil & olive oil
2 x 28oz cans crushed tomatoes
2 cloves garlic, crushed and chopped
4 basil leaves, shredded

Directions:
In a med sauce pot saute the garlic in a TBLS of olive oil. Add the tomatoes and basil. Simmer covered for 1 hour.
Preheat oven to 400.
Peel and slice the eggplant into 1/4″ slices.

preparing eggplant
1/4 inch slices dipped in egg and then coated with bread crumb mix

Dip them in the egg and then the bread crumbs.

Once you have coated all the eggplant pour a few TBLS of both oils into a lipped cookie sheet. Heat the pan for a few minutes in the oven and then place the eggplant slices in the hot pan. Bake for about 10 minutes turning them once until they are lightly brown. Remove from pan and place on a tray lined with paper towels to absorb the excess oil. Repeat until all the eggplant is cooked.
In a casserole pan pour a enough tomato sauce to coat the bottom. Place the eggplant in a layer and sprinkle some of both cheeses. Add more sauce to coat and repeat to make three layers ending with tomato sauce and cheese on top.
Bake at 350 for about 30-40 minutes until hot. Serve alone or with a side of pasta.

Italian, Main Course, on the Grill, Pork

Broccoli Rabe w/ Italian Sausage and potatoes

Broccoli Rabe with sausage and potatoes
Broccoli Rabe with sausage and potatoes

The Broccoli Rabe with Italian Sausage and potatoes recipe is an old style way of making this Italian broccoli dish. Some stores call it “Rapini”.

Ingredients:

6 Italian sausage links
2 heads of broccoli rabe, washed and bottom stems trimmed
4 cloves, garlic, mashed
3 TBLS olive oil
3 Red or Yukon gold potatoes, peeled and cubed

Directions:
Wash and trim the broccoli and steam it for about 10 minutes. Drain and set aside. Roast the sausage in the oven on 400 for 15-20 minutes or grill them until just cooked though. Slice the sausage links into 3 pieces each.
In a large frying pan add the oil and sauté the potatoes until just tender. Add the garlic and saute for a minute or two. Add the broccoli and sausage, simmer covered for 15 minutes, turning often.

Italian, Main Course, Pork

Pork Chops with Vinegar Peppers

Pork cops with hot vinegar peppers
Pork cops with hot vinegar peppers

This Pork Chop recipe is best made with fresh herbs.

Ingredients:
4 rib cut pork chops, ¼” with bone
3 TBLS olive oil
2 Med onions, sliced
2 cloves garlic, mashed
½ cup red wine vinegar
½ cup sliced hot cherry peppers
1 spring fresh rosemary
4-5 springs fresh thyme
3-4 fresh sage leaves

Directions:
In a large frying pan brown the chops over a med-high heat in the oil with onions on top.

Preparing hot vinegar peppers
Preparing hot vinegar peppers for Pork cops

Add the garlic and saute a few minutes. Reduce the heat and add the balance of ingredients and cover to simmer 15-20 minutes. Remove the cover and turn the heat up to brown a little more if needed.

Italian, Main Course, Pasta and Rice Dishes

Fresh Garden Tomato Sauce

Fresh Garden Tomato Sauce
Fresh Garden Tomato Sauce over pasta

Fast and easy way to use all those garden tomatoes, Fresh Garden Tomato Sauce.
It’s a classic fresh and light tomato sauce. 30 minutes from stove to table.
I list a few optional additions at the bottom.

12 garden fresh tomatoes, diced, plum/Roma type are preferred
2 cloves of fresh garlic, sliced thin
¼ cup virgin olive oil
6 fresh basil leaves, sliced thin
¼ cup grated Parmesan cheese
Salt and red pepper flakes to taste
1LB any type pasta; spaghetti, angel hair, ziti cooked according to the box directions and drained(I like Barilla or DeCecco pastas)

Directions:
In a large frying pan sauté the garlic in the olive oil for 2 minutes then add the other ingredients except the pasta and cheese. Simmer for 15 minutes. Pour over pasta and serve garnished with grated Parmesan cheese.

**Optional; add 1/2 cup dry white wine, 2 TBLS capers, 1/2 cup pitted olives(any type you like) for the last 5 mins of simmering

Italian, Main Course, Pasta and Rice Dishes, Seafood

Shrimp Scampi over Pasta

Shrimp scampi
Shrimp scampi

This is an easy and quick impressive dish to make. Serve Shrimp Scampi on a large platter garnished with lemon slices.

Ingredients:
1 LB linguini, cooked according to the box directions (I prefer Barilla or DeCecco pasta)
1LB raw shrimp, peeled and deveined
4 TBLS butter
5 TBLS extra virgin olive oil
2 shallots, minced
3 cloves garlic, minced
2/3 cup dry white wine
Juice of one lemon
¼ cup finely chopped parsley leaves, fresh is best
Dash of red pepper flakes
Salt to taste

Directions:
In a large skillet pan on med heat melt the butter and add the olive oil, shallots and garlic. Sauté for 2 minutes and add the lemon juice. Turn the heat up and add the shrimp and the balance of the ingredients sauté shrimp for just 2 minutes on each side. Pour over cooked pasta, garnish with lemon slices and serve in a large platter.

Italian, Lower Carb Recipe, Salads, Dressings,Veggies & Sides

Green Beans Marinara

Green Beans Marinara
Green Beans Marinara

My mother made this Green Beans Marinara recipe often.
Simple and something different to do with fresh green beans.

Ingredients:
1LB fresh green beans, ends cut off and cut in half
16oz can of diced tomatoes (if you have fresh Roma use about 6 of them)
1 med onion, diced and sautéed
1 clove garlic, minced
2 TBLS extra virgin olive oil
3 Basil leaves cut up or 1 TSP dried
Salt and pepper to taste

Directions:

Steam the green beans until tender. In a skillet place the oil and sauté the onion until soft. Add the garlic the last minute or so. Add the tomatoes and sauté for 5 minutes. Add the cooked green beans, basil, salt, pepper and toss.

Baking, Desserts & Sweets, Dips, Sauces and Marinades, Holiday Specialties, Italian

Cannoli Filling

Italian Cannoli
Italian Cannoli

This Cannoli filling recipe can be piped into a cannoli shell or used as a cake filling.  For a dip; serve with pound cake cubes, broken cannoli shells pieces, brownie cubes or fresh strawberries .

Ingredients:
15oz-16oz ricotta cheese, whole milk
5 TBLS confectioner’s sugar
1 TSP vanilla, paste type is preferred
1 TBLS cornstarch
½ TSP cinnamon
1/2 cup mini chocolate chips, plus a few for the ends
6 store bought cannoli shells
A piece of cheesecloth
**Optional;
8-10 shelled and crushed Pistachios
or a few pieces of dried candied fruit
like orange peel or red cherries

Put the ricotta cheese in a food processor for a few spins just to cream it, so it’s not grainy. Place the cheesecloth in a strainer, fill with ricotta cheese and set over a bowl. Cover with plastic wrap place in the refrig overnight to drain off the extra liquid. Mix the drained ricotta cheese with all the other ingredients (except the nuts/fruit). Fill a freezer bag with the filling. You can store it like this for up to 2 days. When you want to use it cut a small slit in the corner and pipe into shells just before serving. Sprinkle the ends with the crushed nuts, mini chips or the candied fruit and dust with a little more confectioner’s sugar.

Baking, Desserts & Sweets, Breakfast/Brunch, Italian

Plum Jam

Pureed plums for making plum jam
Pureed plums for making plum jam. This is how it looks BEFORE you cook it!

My Aunt taught me how to make this plum jam recipe and once you have it you’ll never go back to store bought!!
These plums are around in Aug-early Sept. Very hard to find after that.

Ingredients:
5LBS fresh plums, the oblong prune type, some call them Italian plums
6 cups sugar
1 box Sure Gel pectin
2 TBLS lemon juice
2 TSP cinnamon
1 TSP vanilla, I use the paste type
12 eight ounce mason jars with the two piece lids

Directions:
Wash the plums and cut them in half removing the pit. Place the pitted plums in a food processor and puree as shown above. Add all the other ingredients and sir. Simmer very low for 3 hours. Should only have a little foam on top, if more than that reduce the temperature.
While the jam is cooking boil the jars and the piece of the lid with the rubber edge. This part of the lid will make the seal. Boil for for 20 mins. Once you are ready to fill the jars, remove them from the hot water and drain for just a minute. Fill immediately with hot jam leaving about a 1/4 inch from the top as pictured below and cover with the lid screwing them closed.

plum jam
put the lid or cap on first
plum jam
step 2 screwing on the lid

As they cool you will hear the lids popping making the vacuum seal. Tighten lids as they cool. If you press your finger on the center of the lid and it doesn’t give they have made a vacuum seal and can be stored in a pantry for a year. If the lid gives, then they would have to be stored refrigerated. Refrigerate once you open to use it.

Italian, Main Course, Pasta and Rice Dishes, Seafood

White Clam Sauce

White Clam sauce
White Clam sauce

This White Clam sauce recipe is fast and easy.

5 cans (6.5 oz each) chopped or minced clams with the juice,
If you have a market that offers fresh clams or just the meat & juice by all means use it.
Otherwise Bumble Bee is the best canned brand

¼ cup virgin olive oil
3 cloves fresh garlic, diced and mashed
2 TBLS parsley dried or fresh
1 TBLS basil dried or fresh
1 TSP oregano, dried
3 TBLS fresh lemon juice
3 slices of lemon for garnish
¼ cup grated Parmesan cheese for garnish
1/4 cup white wine (optional)
Dash of red pepper flakes
1LB linguine, cooked and drained, I like Barilla or De Cecco pastas

Directions:

Boil the water and cook the pasta according to the box directions.
Pour the oil in a sauce pot and saute the garlic for a minute or so. Add the other ingredients and simmer for only 2 minutes. Pour over cooked pasta and serve. Garnish with a sprinkle of grated Parmesan cheese and a few lemon slices.

Italian, Pasta and Rice Dishes, Salads, Dressings,Veggies & Sides

Mediterranean Pasta Salad

This Mediterranean Pasta Salad recipe is so easy and tasty too. Best of all its not heat sensitive so its perfect for summer cook outs.

Mediterranean Pasta Salad
Mediterranean Pasta Salad

1 box (12oz) Tri-Color Pasta, such as Barilla’s Rotini
1/2 cup virgin oil oil
1/4 cup red wine vinegar or white champagne vinegar
salt & pepper to taste
1/2 red bell pepper chopped, any color will do
1/2 a red onion sliced very thin
2 TBLS capers
1/2 can black olives or any kind of olive you like, sliced or halved
2 TBLS chopped parsley, fresh is best but dried is ok too
1 TBLS chopped basil, fresh is best but dried is ok too
a hand full of grape tomatoes
14oz can plain artichoke hearts, quartered

Directions:
Cook pasta according to the directions on the package. Drain and run cold water over the pasta in a strainer. Be sure to remove all excess water. In a large bowl combine all ingredients and mix. Best if made a few hours before serving, allowing the flavors to marinate.

Baking, Desserts & Sweets, Holiday Specialties, Italian

Italian Cheesecake

italian cheesecake
italian cheesecake
Italian cheesecake
Italian cheesecake
Italian cheese cupcakes
Italian cheese cupcakes

This was a special request so two postings today! This Italian Cheesecake recipe goes back to my grandmother then my mom. It’s the classic Neapolitan recipe.

PASTRY SHELL:
2 cups unbleached all purpose flour
1/4 LB unsalted butter, room temp
2 XLRG eggs, room temp
6 TBLS sugar
2 TSP lemon extract
dash of salt
Blend together and the add the flour slowly. Roll out dough between waxed paper about 1/8″ thick. Press into 8 inch spring form pan or use a square pan or large muffin cups if you like. Trim the dough at the top. If you want to really dress it up you can make four or six 1/2 ” wide strips with a pastry wheel to place like a tapestry over the top once you have the pan filled.

FILLING:
Preheat oven 350.
3 LBS whole milk ricotta cheese
2/3 cup sugar
4 XLRG eggs
1 TBLS vanilla
3 TBLS candied orange peel, diced
Blend together and fill the pastry lined pan up to about 1/2 inch from the top (1/4″ for muffin cup size). Bake for about 1 hour (30 mins for muffin cup size)until top is puffed but still pale wheat in color. See the pictures above for examples.

Chicken/Poultry, Italian, Main Course

Mary’s Sunday Chicken Dinner

roasted chicken and potatoes
roasted chicken and potatoes

My Mother made this roasted chicken and potatoes recipe many a Sunday when I was a child. Simple flavors and finger licking good!!

1 chicken cut up into 8 pieces
1/2 cup virgin olive oil
2 large onions, cut into wedges
4 Rosemary branches
1 TSP dried oregano
4 sprigs of fresh Thyme
4 LBS potatoes, peeled and cut into large wedges
4 carrots, peeled and cut into 3 inch pieces
juice of one whole lemon

Salt & pepper to taste

Directions:
Preheat oven to 375.
Toss everything together and place in a large roasting pan covered with a lid or foil. Bake for 45 minutes. Uncover and raise the oven temp to 425 and bake another 20 minutes, until golden brown.

Health Friendly, Italian, Main Course, Pasta and Rice Dishes, Salads, Dressings,Veggies & Sides

Classic Pesto ( Genoese Basil Sauce)

This Classic Pesto (Genoese Basil) sauce recipe can be used many ways; over pasta served hot or as a dressing for a summer salad. Brush it on fish or chicken for grilling or baking or spread on crusty bread.

Classic pesto
Classic pesto

If the pure basil taste is too strong for you replace up to 1/3 of the basil with fresh parsley. Make extra as it also freezes well.

basil
basil

Ingredients:

2 cups fresh basil leaves (packed down)
1/2 cup extra virgin olive oil
2 TBLS Pine nuts
2 cloves garlic, peeled and crushed
1 TSP salt
1/2 cup grated Parmesan cheese
2 TBLS grated Romano Pecorino cheese
3 TBLS butter at room temperature

Directions:

Put all ingredients except the cheese and butter in a food processor and blend thoroughly. Fold in by hand the cheese and butter until blended well.
This will cover about 1LB of cooked warm pasta.

 

**OPTIONS**  Health Friendly omit the butter.
If you are serving as a salad you can add cooked cut green beans or cherry tomatoes cut in half.

Italian, Main Course, Pasta and Rice Dishes

Penne with Vodka Sauce

Ingredients;
2 Tablespoons of butter
2 Tablespoons of olive oil
4-5 slices of Pancetta, diced
3 Tablespoons minced celery
3 Tablespoons minced carrot
3 Tablespoons minced onion
3 fresh basil leaves, sliced thin
28oz – 35 oz can of crushed tomatoes
1/ 2 cup of vodka
1/2 cup of heavy cream {more if you like it very light in color)
1 pound of Penne pasta, cooked according to box directions
Parmesan cheese for garnish

Penne with vodka sauce
Penne with vodka sauce

Directions;
In a large sauce pan add the butter & oil and saute the pancetta.
Add the minced veggies and saute for 5 mins or so.
Add the tomatoes and simmer on low covered for 1.5 to 2 hrs.
Pour the sauce into a blender and puree or use a hand held blender in the pot.
(At this point you can freeze this and add the vodka & cream when you are going to use it.)
Add the vodka and basil, simmer uncovered for 10 mins.
Add the cream and simmer 2-3 minutes.
Combine with the cooked penne and serve topped with grated Parmesan cheese..