Italian Recipes

[Menk45]

I have looked through several past posts and found some great Italian
recipes, but (call me greedy - or just hungry) I want more!

Could you please post some of your favorite Italian recipes?

Thanks!

[K3]

"Menk45" <men...@hotmail.com> wrote in message
news:c62ff56d.02022...@posting.google.com...

PUTANESCA (Spaghetti "Street Walker" Style)

Ingredients
1 1/2 tablespoons olive oil
3 cloves garlic, minced
3 "thick" anchovy fillets, chopped
1 can (14 oz) Italian plum tomatoes, chopped including liquid
5-6 Oil Cured Black Olives, pitted and sliced in half
5-6 Sicilian Green Olives, pitted and sliced in half
5-6 Kalamata Olives (or Greek Black Olives), pitted and sliced in half
3-4 Peperoncini, sliced
2 tsp of capers (even more if you like capers)
Crushed Red Pepper to taste
Fresh (or dried) Oregano to taste
Fresh (or dried) Basil to taste
1 lb spaghetti
Chopped Italian flat-leaf parsley

Instructions
In a skillet, heat oil. Add garlic and anchovies; cook over low heat until
anchovies dissolve. Add olives, capers & peperoncini and sauté for a few
more minutes on high heat. Add a splash of dry white wine. Add the chopped
tomatoes & spices to skillet; cook for 5 minutes. Cook spaghetti according
to package directions; drain. Either serve the bed of spaghetti with the
sauce on top -or- mix well. Sprinkle with chopped parsley and serve
immediately. Makes 4 to 6 servings.

--
Kendall F. Stratton III (K3)
Fort Fairfield, Maine USA
k3@(86_THE_SPAM)maine.rr.com
http://home.maine.rr.com/k3

[david wright]

Try here: http://www.theartisan.net/

David

[Lila3]

>
>>Could you please post some of your favorite Italian recipes?
>>
>>Thanks!
>
>Try here: http://www.theartisan.net/
>

That was an amazing site!!! Thanks. I was just reading through posts and saw
it. Lila

[Victor Sack]

Menk45 <men...@hotmail.com> wrote:

> Could you please post some of your favorite Italian recipes?

For a change, not a dainty Piedmontese, Lombardian or Venetian risotto,
but a hearty one from the island of Sardinia. A meal in itself.
Adapted from 'Cucina Italiana', issued by Accademia Italiana della
Cucina (German edition). I've posted this before.

Risotto alla sarda

4 servings

300g (10.5 oz) Arborio rice
100g (3.5 oz) pork, chopped in small (0.7 in) cubes
100g (3.5 oz) veal, chopped in small (0.7 in) cubes
50g (1.75 oz) bacon fat, cubed (or 0.4 cup olive oil)
16 threads saffron
1/2 onion, in thin rings
0.4 cup dry red wine
200g (7 oz) ripe tomatoes, peeled, seeded and chopped
1 L (1 quart) beef stock
50g (1.75 oz) freshly grated Pecorino cheese
1 tablespoon butter
salt, pepper

In a hot pan, melt bacon fat and fry the onions until golden brown. Add
the meat and fry on all sides for a few minutes. Add the wine and
reduce till there is almost no liquid left. Add the tomatoes, salt and
pepper. Cover and continue to cook over low heat until the sauce is
thickish. In a saucepan, heat the butter and add rice. Fry for 3-4
minutes, stirring constantly with a wooden spoon. Add the meat sauce
and cook over medium heat, stirring constantly. Add a bit of broth and
continue cooking until it's mostly absorbed, then add a bit more broth
and continue in this manner, stirring constantly, until the rice is al
dente (tender but still firm to the bite). Remove from the heat and
vigorously stir in the cheese (and, optionally, a tablespoon of butter).
Add some more pepper if necessary. Stir again and serve immediately.

Victor