Italian Recipes

Italian recipes can be found on this page.

Antipasto

• 8 ounces olive oil
• 1 very large cauliflower (cut into bite sized pieces)
• 2 tins (10 ounce) ripe olives, chopped
• 1 tin (16 ounce) broken green olives, chopped
• 2 jars (12 ounce) pickled onions, chopped
• 2 tins (10 ounce) mushroom stems and pieces
• 2 large green peppers (chopped)
• 2 tins (4 ounce) pimento, chopped
• 4 bottles (15 ounce) Heinz ketchup
• 1 bottle (15 ounce) Heinz 'Hot' ketchup
• 1 jar (48 ounce) mixed pickles, chopped
• 2 tins anchovies, chopped (optional)
• 3 tins (7 ounce) solid tuna, chopped
• 3 small tins shrimp

Do all the chopping first. This will take quite a bit of time, but a blender should NOT be used. In a large pot add the olive oil, cauliflower, olives, and onions. Simmer, stirring constantly for 10 minutes. Add mushrooms, green peppers, pimento, ketchups, and pickles. Simmer for 10 minutes stirring often. Drain the anchovies, tuna, and shrimp; rinse by pouring boiling water over this. Then add to the mixture. Stir well. Place in sterilized jars. Can be frozen or canned. Seal by processing for 15 minutes.
This Italian recipe for antipasto will make 25 to 30 1/2 pint jars.

Italian Recipe For Lasagna

• 1/2 pound ground beef
• 1/2 pound sausage meat
• 1 recipe Basic Tomato Sauce
• 1/2 pound Ricotta or cottage cheese
• 3/4 cup grated Parmesan cheese
• 6 ounces sliced Mozzarella cheese
• 1/2 pound Lasagna noodles, about 9, 10-inch lengths

Fry ground beef and sausage meat until lightly browned and crumbly. Drain off excess fat. Add meats to Basic Tomato Sauce; simmer covered for 45 minutes. Meanwhile cook Lasagna noodles in boiling salted water for 10 to 15 minutes (noodles should be slightly undercooked). Drain noodles on paper towels. Spread 1/4 of meat sauce in a 12x9x2-inch baking pan. Arrange 1/3 of Lasagna noodles on top. Mix cottage cheese and 1/2 cup Parmesan cheese. Sprinkle 1/3 cottage cheese mixture on top of noodles; top with 1/4 of Mozarella cheese. Repeat layers two more times finishing with meat sauce. Top meat sauce with remaining Mozzarella and Parmesan cheese. Bake in a 350 degree F. oven for 30 to 40 minutes or until Lasagna is bubbly and cheese lightly browned. Allow to sit 5 to 10 minutes. Cut into squares and serve.
This Italian recipe for lasagna will serve 4 to 6.

Venetian Minestrone

• 1 1/2 pounds, lean round steak
• 3 tablespoons olive oil
• 1 large onion (peeled and sliced)
• 1 clove of garlic (minced)
• 6 cups beef stock or broth
• 4 tomatoes (peeled and chopped)
• 1 teaspoon crumbled dried oregano
• 1/2 teaspoon crumbled dried thyme
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup long-grain white rice
• 1/2 pound savoy cabbage (shredded)
• 3 tablespoons chopped fresh parsley
• grated Parmesan cheese

Slice the steak thinly across the grain. Heat the oil in a Dutch Oven and add the onion, and garlic. Saute until tender. Remove with slotted spoon and reserve. Add round steak and brown well. Add beef broth, tomatoes, seasonings, onion, and garlic. Bring to a boil and then reduce heat to low. Cover and cook for 1 hour, until meat is very tender. Add rice and simmer for another 20 minutes. Add cabbage and simmer for 15 minutes longer. Add parsley and ladle into soup bowls. Sprinkle with Parmesan cheese.
This Italian recipe for Venetian minestrone will serve 4 to 5.

Chicken Tetrazzini

• 6 tablespoons butter or margarine
• 3 tablespoons olive oil
• 1/2 pound fresh mushrooms (cleaned and sliced)
• 4 tablespoon flour
• 2 cups chicken broth
• 1 cup heavy cream
• 2 tabelspoons dry sherry
• 3/4 cups grated Parmesan cheese
• 1/8 teaspoon ground nutmeg
• 3 cups cubed cooked chicken
• 1/2 pound spaghetti or vermicelli (cooked and drained)
• 1/4 cup Italian-style bread crumbs

Heat 4 tablespoons of the butter and oil in a large saucepan and saute the mushrooms for 5 minutes. Remove the mushrooms with a slotted spoon and reserve. Add the flour to the remaining juices and stir to form a roux. Cook until bubbly. Slowly add the chicken broth and cook until thickened. Remove from the heat and add the cream, sherry Parmesan, and nutmeg. Stir until the cheese melts. Add the chicken and reserved mushrooms and stir well. Combine with the cooked spaghetti and place in a greased 3-quart baking dish. Melt 2 tablespoons of butter and toss with the bread crumbs. Sprinkle over the casserole. Bake at 375 degrees F. for 25 to 30 minutes.
This Italian recipe for Chicken Tetrazzini makes 6 servings.

Veal Scallopini in Lemon Sauce

• 1 1/4 pounds veal for scallopini
• 2 1/2 tablespoons flour
• salt
• white pepper
• 6 tablespoons clarified butter
• 1/4 cup chicken broth
• 1/4 cup white wine
• 1/2 of a fresh lemon (thinly sliced)
• 1 tablespoon finely chopped parsley

Place the veal slices on a cutting board so they are just touching and lightly sprinkle with the flour, salt, and white pepper. Turn over and season the other side of the meat. Using a heavy skillet, heat the clarified butter and quickly brown the veal a few pieces at a time, turning and doing both sides. Remove from the pan and keep warm. Add the chicken broth, wine, and lemon slices, pushing the lemon into the liquid. Lower the heat to a simmer, cover the pan and cook for 5 minutes. Place the veal on a heated serving platter and cover with the sauce. Sprinkle with the parsley.
This Italian recipe for Veal Scallopini will serve 4.

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