Excerpt: Italian Family Dining by Giobbi



J

Jane Smith

Guest
The following is an excerpt from the book Italian Family Dining: Recipes,
Menus, and Memories of Meals with a Great American Food Family
by Edward Giobbi and Eugenia Giobbi Bone
Published by Rodale; November 2005;$27.50US/$37.50CAN; 1-59486-126-9
Copyright © 2005 Edward Giobbi and Eugenia Giobbi Bone


Meat Loaf with Ricotta

You must let this meat loaf rest for at least 15 minutes after cooking or
the ricotta will run. Once it holds together, be sure to place the sliced
meat loaf on top of the sauce so the diner can see the sliced egg inside.

2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 pound lean ground beef
½ pound lean ground pork
1 egg, beaten
? cup grated Parmesan cheese
2 tablespoons finely chopped flat-leaf parsley
Salt and freshly ground black pepper
2 cups marinara sauce, for serving

For the filling
¾ pound ricotta
1 egg, beaten
2 tablespoons finely chopped flat-leaf parsley
? cup grated Parmesan cheese
? teaspoon grated nutmeg
Salt and freshly ground black pepper
2 eggs, hard-cooked and shelled

Heat the oven to 400ºF. Butter a 9- x 5- x 3-inch loaf pan.

Heat the oil in a small skillet over medium heat. Add the onion and garlic.
Cook until the onion is translucent, about 5 minutes.

In a large mixing bowl, combine the beef, pork, egg, cheese, parsley, salt
and pepper to taste, and the cooked onions and garlic. Mix well and set
aside.

For the filling: In a separate bowl, combine the ricotta, egg, parsley,
Parmesan, nutmeg, and salt and pepper to taste and mix well.

Line the bottom of the loaf pan with about ¾ inch of the meat mixture. Build
up walls on the inside of the pan that are the same thickness. Fill the
center cavity with the ricotta mixture. Force the whole boiled eggs end to
end into the ricotta mixture so that the eggs are completely covered by
ricotta. Add the remaining meat on top of the ricotta so that the filling is
completely covered by the meat.

Place the meat loaf, uncovered, in the hot oven and bake for 50 to 60
minutes, until the top is golden brown. Remove the meat loaf and allow it to
rest about 15 to 20 minutes.

In the meantime, heat the marinara sauce.

Slice the meat loaf and serve it on a puddle of sauce.

Serves 6


--------------------------------------------------------------------------------

Chicken Breasts with Broccoli Pesto

This is a perfect, light summer dish. We like to have a salad afterward, and
a piece of fruit. Do not overpuree the broccoli pesto, as a little texture
is nice. Sometimes we add another garlic clove to the pesto.

Juice of 3 lemons (about ½ cup)
½ cup extra virgin olive oil
6 garlic cloves, sliced
2 tablespoons chopped rosemary, or 1 teaspoon dried
Salt and freshly ground black pepper
2 whole, skinless and boneless chicken breasts, cut in half crosswise

For the pesto
2 cups broccoli florets
6 tablespoons extra virgin olive oil
3 garlic cloves, sliced
Salt
¼ cup chicken stock or water

Marinate the chicken: In a nonreactive bowl big enough to hold the chicken
breasts, combine the lemon juice, oil, garlic, rosemary, and salt and pepper
to taste. Add the chicken breasts and marinate them in the refrigerator for
several hours.

Heat the grill.

For the pesto: Bring a large pot of salted water to a boil over high heat.
Add the broccoli and cook until the water comes up to a boil again. Scoop
out about 1 cup of the cooking water, then drain the broccoli. Heat 2
tablespoons of the oil in a small skillet over medium heat. Add 1 tablespoon
of the garlic and cook the garlic until it begins to take on color, about 3
minutes. Add the broccoli and about ½ cup of the cooking liquid. Cook the
florets until they are fork-tender, about 10 minutes. Transfer the broccoli
and garlic to the food processor. Add the remaining 4 tablespoons of oil,
the remaining garlic, and salt to taste and puree to a rough paste. Add the
chicken stock a few tablespoons at a time and pulse until the pesto is loose
and saucy. Adjust the seasoning.

Grill the chicken breasts over hot coals or gas for about 3 minutes on each
side. Do not overcook the chicken. (If cooking on top of the stove, cook in
a lightly oiled grilling pan over high heat for 20 minutes, then turn over
and cook for an additional 10 minutes.) Remove the breasts and allow them to
rest for a few minutes. Slice the breasts on an angle against the grain of
the flesh, about ½ inch thick. Garnish with broccoli pesto.

Serves 4


--------------------------------------------------------------------------------

Fall Vegetable Medley

We harvest lima beans, cabbage, and leeks in the fall, but you can
substitute other fall vegetables, like beet greens, Brussels sprouts, kale,
and boiled cranberry beans.

4 tablespoons olive oil
1 medium onion, coarsely chopped
4 garlic cloves, crushed
Half a small head of Savoy cabbage, cored and chopped
4 small potatoes, peeled and sliced (we prefer Yukon Gold)
1 medium leek, white only, rinsed and cut into 4 sections
1 cup chicken stock
Salt and freshly ground black pepper
1 cup fresh lima beans
1 tablespoon chopped basil or flat-leaf parsley
Extra virgin olive oil, for garnish

Heat the olive oil in a medium saucepan over medium heat. Add the onion and
garlic, cover, and cook until the onion becomes translucent, about 5
minutes. Add the cabbage, potatoes, leek, and stock, and season with salt
and pepper. Cover and simmer for 15 minutes. Add the lima beans and basil.
Cover and cook until the beans are fork-tender, about 10 minutes.

Garnish each portion with extra virgin olive oil.

Serves 4


--------------------------------------------------------------------------------

Potato, Rice, and Sausage Soup

We like to serve this soup for lunch, followed by fennel salad and a piece
of cheese.

3 tablespoons olive oil
1 large onion, coarsely chopped
2 garlic cloves, chopped
1 cup whole canned Italian tomatoes, chopped
2 tablespoons finely chopped flat-leaf parsley
4 cups water
2 cups chopped Savoy cabbage
2 celery ribs, chopped
1 medium carrot, sliced
Salt and freshly ground black pepper or hot pepper flakes
½ pound Italian sweet sausages
½ cup rice
Grated Parmesan cheese or extra virgin olive oil, for garnish

Heat 2 tablespoons of the olive oil in a large soup pot over medium heat.
Add the onion and garlic and cook until the onion becomes translucent, about
5 minutes. Add the tomatoes and parsley. Cover and simmer for about 10
minutes, until the tomatoes break up. Add the water, cabbage, celery,
carrot, and salt and pepper to taste. Cover and boil gently for 15 minutes.

Heat the remaining 1 tablespoon of olive oil in a medium skillet over medium
heat. ***** the sausages and cook them in the skillet for about 10 minutes,
until they are brown all over. Remove the sausages and slice.

Add the rice and sausages to the soup and continue cooking until the rice is
tender, about 10 to 15 minutes.

Serve each portion with grated cheese or a drizzle of extra virgin olive
oil.

Serves 4


--------------------------------------------------------------------------------

Chocolate Meringue Pie

This pie is adapted from a lemon meringue pie recipe from the 26th edition
of The Memphis Cookbook, published by the Junior League of Memphis. Elinor
and all her female relatives were members at one time or another, going back
generations.

For the pastry
1 cup all-purpose flour
¼ cup superfine sugar
1 egg yolk
5 tablespoons unsalted butter

For the filling
5 ounces semisweet chocolate
3 eggs
3 egg yolks
1 cup superfine sugar
5 tablespoons warm water
4 tablespoons unsalted butter

For the meringue
3 egg whites
Cream of tartar
6 tablespoons superfine sugar

Heat the oven to 350ºF, with a rack set in the center of the oven.

For the pastry: In the bowl of a food processor, combine the flour, sugar,
egg yolk, and butter and pulse for about 1 minute, until the dough comes
together into many little balls. Remove and press the dough together. Wrap
in wax paper and refrigerate for about 30 minutes.

Roll out the dough on a well-floured surface. Press down on the dough with
the rolling pin in all directions, and gradually roll out, starting from the
center of the ball. Roll the dough up on the rolling pin, or fold into
thirds, and place in a 9-inch pie plate. If the dough is too tender and
falls apart when you try to put it in the pie plate, just press the pieces
into place. Line the pastry with parchment paper and fill the crust with
beans or a pie chain.

Place the crust on the center rack of the oven and bake for about 20
minutes, until lightly brown. Remove but leave the oven on.

For the filling: Melt the chocolate in a double boiler over medium heat. In
a large bowl, beat the eggs, egg yolks, and sugar until light. Add the egg
and sugar mixture to the melted chocolate, still over simmering water in the
double boiler. Add the water and mix well. Add the butter and continue
mixing. Stir the filling as it cooks in the double boiler over medium heat
until the filling is thick enough to fall in ribbons from the spoon, about
15 minutes. Do not overcook. Pour the filling into the crust.

For the meringue: Beat the egg whites and a pinch of cream of tartar until
soft peaks form. Add the sugar gradually, beating until stiff and glossy.
Pour the meringue over the chocolate filling.

Bake the pie for about 5 minutes, until the meringue turns golden brown.
Allow the pie to cool thoroughly before cutting, to allow the filing to set.

Note: You can substitute ½ cup fresh lemon juice plus the grated zest of 1
lemon for the chocolate to make lemon meringue pie.

Serves 6

Reprinted from: Italian Family Dining: Recipes, Menus, and Memories of Meals
with a Great American Food Family by Edward Giobbi and Eugenia Giobbi Bone
© 2005 Edward Giobbi and Eugenia Giobbi Bone. Permission granted by Rodale,
Inc., Emmaus, PA 18098. Available wherever books are sold or directly from
the publisher by calling (800) 848-4735 or visit their website at
www.rodalestore.com.


Author
Edward Giobbi is the author of several cookbooks, including Italian Family
Cooking, Eat Right, Eat Well -- The Italian Way, and Pleasures of the Good
Earth. He is also a renowned painter and sculptor whose works are found in
many collections, including the Whitney Museum in New York.

Eugenia Giobbi Bone has written about food for Food & Wine, Gourmet, Saveur,
and the New York Times and is the author of At Mesa's Edge: Cooking and
Ranching in Colorado's North Fork Valley.

For more information, please visit www.etable.net
 
P

Pandora

Guest
It seams to me a good recipe. Thank you!
Only a question:
What do you mean for Marinara sauce?
Is it a sauce with fish?
Pandora
------------------------------------------------------


"Jane Smith" <[email protected]> ha scritto nel messaggio
news:[email protected]
> The following is an excerpt from the book Italian Family Dining: Recipes,
> Menus, and Memories of Meals with a Great American Food Family
> by Edward Giobbi and Eugenia Giobbi Bone
> Published by Rodale; November 2005;$27.50US/$37.50CAN; 1-59486-126-9
> Copyright © 2005 Edward Giobbi and Eugenia Giobbi Bone
>
>
> Meat Loaf with Ricotta
>
> You must let this meat loaf rest for at least 15 minutes after cooking or
> the ricotta will run. Once it holds together, be sure to place the sliced
> meat loaf on top of the sauce so the diner can see the sliced egg inside.
>
> 2 tablespoons olive oil
> 1 medium onion, finely chopped
> 2 garlic cloves, finely chopped
> 1 pound lean ground beef
> ½ pound lean ground pork
> 1 egg, beaten
> ? cup grated Parmesan cheese
> 2 tablespoons finely chopped flat-leaf parsley
> Salt and freshly ground black pepper
> 2 cups marinara sauce, for serving
>
> For the filling
> ¾ pound ricotta
> 1 egg, beaten
> 2 tablespoons finely chopped flat-leaf parsley
> ? cup grated Parmesan cheese
> ? teaspoon grated nutmeg
> Salt and freshly ground black pepper
> 2 eggs, hard-cooked and shelled
>
> Heat the oven to 400ºF. Butter a 9- x 5- x 3-inch loaf pan.
>
> Heat the oil in a small skillet over medium heat. Add the onion and
> garlic. Cook until the onion is translucent, about 5 minutes.
>
> In a large mixing bowl, combine the beef, pork, egg, cheese, parsley, salt
> and pepper to taste, and the cooked onions and garlic. Mix well and set
> aside.
>
> For the filling: In a separate bowl, combine the ricotta, egg, parsley,
> Parmesan, nutmeg, and salt and pepper to taste and mix well.
>
> Line the bottom of the loaf pan with about ¾ inch of the meat mixture.
> Build up walls on the inside of the pan that are the same thickness. Fill
> the center cavity with the ricotta mixture. Force the whole boiled eggs
> end to end into the ricotta mixture so that the eggs are completely
> covered by ricotta. Add the remaining meat on top of the ricotta so that
> the filling is completely covered by the meat.
>
> Place the meat loaf, uncovered, in the hot oven and bake for 50 to 60
> minutes, until the top is golden brown. Remove the meat loaf and allow it
> to rest about 15 to 20 minutes.
>
> In the meantime, heat the marinara sauce.
>
> Slice the meat loaf and serve it on a puddle of sauce.
>
> Serves 6
>
>
> --------------------------------------------------------------------------------
>
> Chicken Breasts with Broccoli Pesto
>
> This is a perfect, light summer dish. We like to have a salad afterward,
> and a piece of fruit. Do not overpuree the broccoli pesto, as a little
> texture is nice. Sometimes we add another garlic clove to the pesto.
>
> Juice of 3 lemons (about ½ cup)
> ½ cup extra virgin olive oil
> 6 garlic cloves, sliced
> 2 tablespoons chopped rosemary, or 1 teaspoon dried
> Salt and freshly ground black pepper
> 2 whole, skinless and boneless chicken breasts, cut in half crosswise
>
> For the pesto
> 2 cups broccoli florets
> 6 tablespoons extra virgin olive oil
> 3 garlic cloves, sliced
> Salt
> ¼ cup chicken stock or water
>
> Marinate the chicken: In a nonreactive bowl big enough to hold the chicken
> breasts, combine the lemon juice, oil, garlic, rosemary, and salt and
> pepper to taste. Add the chicken breasts and marinate them in the
> refrigerator for several hours.
>
> Heat the grill.
>
> For the pesto: Bring a large pot of salted water to a boil over high heat.
> Add the broccoli and cook until the water comes up to a boil again. Scoop
> out about 1 cup of the cooking water, then drain the broccoli. Heat 2
> tablespoons of the oil in a small skillet over medium heat. Add 1
> tablespoon of the garlic and cook the garlic until it begins to take on
> color, about 3 minutes. Add the broccoli and about ½ cup of the cooking
> liquid. Cook the florets until they are fork-tender, about 10 minutes.
> Transfer the broccoli and garlic to the food processor. Add the remaining
> 4 tablespoons of oil, the remaining garlic, and salt to taste and puree to
> a rough paste. Add the chicken stock a few tablespoons at a time and pulse
> until the pesto is loose and saucy. Adjust the seasoning.
>
> Grill the chicken breasts over hot coals or gas for about 3 minutes on
> each side. Do not overcook the chicken. (If cooking on top of the stove,
> cook in a lightly oiled grilling pan over high heat for 20 minutes, then
> turn over and cook for an additional 10 minutes.) Remove the breasts and
> allow them to rest for a few minutes. Slice the breasts on an angle
> against the grain of the flesh, about ½ inch thick. Garnish with broccoli
> pesto.
>
> Serves 4
>
>
> --------------------------------------------------------------------------------
>
> Fall Vegetable Medley
>
> We harvest lima beans, cabbage, and leeks in the fall, but you can
> substitute other fall vegetables, like beet greens, Brussels sprouts,
> kale, and boiled cranberry beans.
>
> 4 tablespoons olive oil
> 1 medium onion, coarsely chopped
> 4 garlic cloves, crushed
> Half a small head of Savoy cabbage, cored and chopped
> 4 small potatoes, peeled and sliced (we prefer Yukon Gold)
> 1 medium leek, white only, rinsed and cut into 4 sections
> 1 cup chicken stock
> Salt and freshly ground black pepper
> 1 cup fresh lima beans
> 1 tablespoon chopped basil or flat-leaf parsley
> Extra virgin olive oil, for garnish
>
> Heat the olive oil in a medium saucepan over medium heat. Add the onion
> and garlic, cover, and cook until the onion becomes translucent, about 5
> minutes. Add the cabbage, potatoes, leek, and stock, and season with salt
> and pepper. Cover and simmer for 15 minutes. Add the lima beans and basil.
> Cover and cook until the beans are fork-tender, about 10 minutes.
>
> Garnish each portion with extra virgin olive oil.
>
> Serves 4
>
>
> --------------------------------------------------------------------------------
>
> Potato, Rice, and Sausage Soup
>
> We like to serve this soup for lunch, followed by fennel salad and a piece
> of cheese.
>
> 3 tablespoons olive oil
> 1 large onion, coarsely chopped
> 2 garlic cloves, chopped
> 1 cup whole canned Italian tomatoes, chopped
> 2 tablespoons finely chopped flat-leaf parsley
> 4 cups water
> 2 cups chopped Savoy cabbage
> 2 celery ribs, chopped
> 1 medium carrot, sliced
> Salt and freshly ground black pepper or hot pepper flakes
> ½ pound Italian sweet sausages
> ½ cup rice
> Grated Parmesan cheese or extra virgin olive oil, for garnish
>
> Heat 2 tablespoons of the olive oil in a large soup pot over medium heat.
> Add the onion and garlic and cook until the onion becomes translucent,
> about 5 minutes. Add the tomatoes and parsley. Cover and simmer for about
> 10 minutes, until the tomatoes break up. Add the water, cabbage, celery,
> carrot, and salt and pepper to taste. Cover and boil gently for 15
> minutes.
>
> Heat the remaining 1 tablespoon of olive oil in a medium skillet over
> medium heat. ***** the sausages and cook them in the skillet for about 10
> minutes, until they are brown all over. Remove the sausages and slice.
>
> Add the rice and sausages to the soup and continue cooking until the rice
> is tender, about 10 to 15 minutes.
>
> Serve each portion with grated cheese or a drizzle of extra virgin olive
> oil.
>
> Serves 4
>
>
> --------------------------------------------------------------------------------
>
> Chocolate Meringue Pie
>
> This pie is adapted from a lemon meringue pie recipe from the 26th edition
> of The Memphis Cookbook, published by the Junior League of Memphis. Elinor
> and all her female relatives were members at one time or another, going
> back generations.
>
> For the pastry
> 1 cup all-purpose flour
> ¼ cup superfine sugar
> 1 egg yolk
> 5 tablespoons unsalted butter
>
> For the filling
> 5 ounces semisweet chocolate
> 3 eggs
> 3 egg yolks
> 1 cup superfine sugar
> 5 tablespoons warm water
> 4 tablespoons unsalted butter
>
> For the meringue
> 3 egg whites
> Cream of tartar
> 6 tablespoons superfine sugar
>
> Heat the oven to 350ºF, with a rack set in the center of the oven.
>
> For the pastry: In the bowl of a food processor, combine the flour, sugar,
> egg yolk, and butter and pulse for about 1 minute, until the dough comes
> together into many little balls. Remove and press the dough together. Wrap
> in wax paper and refrigerate for about 30 minutes.
>
> Roll out the dough on a well-floured surface. Press down on the dough with
> the rolling pin in all directions, and gradually roll out, starting from
> the center of the ball. Roll the dough up on the rolling pin, or fold into
> thirds, and place in a 9-inch pie plate. If the dough is too tender and
> falls apart when you try to put it in the pie plate, just press the pieces
> into place. Line the pastry with parchment paper and fill the crust with
> beans or a pie chain.
>
> Place the crust on the center rack of the oven and bake for about 20
> minutes, until lightly brown. Remove but leave the oven on.
>
> For the filling: Melt the chocolate in a double boiler over medium heat.
> In a large bowl, beat the eggs, egg yolks, and sugar until light. Add the
> egg and sugar mixture to the melted chocolate, still over simmering water
> in the double boiler. Add the water and mix well. Add the butter and
> continue mixing. Stir the filling as it cooks in the double boiler over
> medium heat until the filling is thick enough to fall in ribbons from the
> spoon, about 15 minutes. Do not overcook. Pour the filling into the crust.
>
> For the meringue: Beat the egg whites and a pinch of cream of tartar until
> soft peaks form. Add the sugar gradually, beating until stiff and glossy.
> Pour the meringue over the chocolate filling.
>
> Bake the pie for about 5 minutes, until the meringue turns golden brown.
> Allow the pie to cool thoroughly before cutting, to allow the filing to
> set.
>
> Note: You can substitute ½ cup fresh lemon juice plus the grated zest of 1
> lemon for the chocolate to make lemon meringue pie.
>
> Serves 6
>
> Reprinted from: Italian Family Dining: Recipes, Menus, and Memories of
> Meals with a Great American Food Family by Edward Giobbi and Eugenia
> Giobbi Bone © 2005 Edward Giobbi and Eugenia Giobbi Bone. Permission
> granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are
> sold or directly from the publisher by calling (800) 848-4735 or visit
> their website at www.rodalestore.com.
>
>
> Author
> Edward Giobbi is the author of several cookbooks, including Italian Family
> Cooking, Eat Right, Eat Well -- The Italian Way, and Pleasures of the Good
> Earth. He is also a renowned painter and sculptor whose works are found in
> many collections, including the Whitney Museum in New York.
>
> Eugenia Giobbi Bone has written about food for Food & Wine, Gourmet,
> Saveur, and the New York Times and is the author of At Mesa's Edge:
> Cooking and Ranching in Colorado's North Fork Valley.
>
> For more information, please visit www.etable.net
>
>
 
D

Dimitri

Guest
"Pandora" <[email protected]> wrote in message
news:[email protected]
>
> It seams to me a good recipe. Thank you!
> Only a question:
> What do you mean for Marinara sauce?
> Is it a sauce with fish?
> Pandora


Marinara sauce is the American name for a cooked tomato based pasta sauce that
does not use any meat.

Dimitri


As example:

Marinara derives from the Italian word for sailor, marinaro. Due to these
origins I have seen many people say that marinara sauce must contain something
from the sea, usually anchovies. Actually this is not the case, the origins of
marinara sauce are that it is the sauce that they made in Naples for the sailors
when they returned from the sea. It is very important to master making a good
marinara sauce. Not only is it delicious on it's own over pasta, but as you will
see by browsing this site it is a good starting point for many other recipes.

Serves 6

1/4 cup of olive oil
4 cloves of garlic sliced in half
1 35oz can of imported Italian tomatoes
3 basil leaves, washed, patted dry and chopped
1/2 teaspoon of oregano
salt & pepper to taste

1. Place garlic and olive oil in large sauce pan.
2. Turn heat to medium and cook until garlic is soft and lightly browned.
3. Crush the tomatoes and add with their juices.
4. Fill empty tomato can 1/4 of the way with water and pour in with tomatoes
5. Add basil, oregano, salt and pepper.
6. Bring to a boil, then lower heat to a simmer and cook until thickened
approximately 20 to 30 minutes.
 
D

Dee Randall

Guest
"Dimitri" <[email protected]> wrote in message
news:[email protected]
>
> "Pandora" <[email protected]> wrote in message
> news:[email protected]
>>
>> It seams to me a good recipe. Thank you!
>> Only a question:
>> What do you mean for Marinara sauce?
>> Is it a sauce with fish?
>> Pandora

>
> Marinara sauce is the American name for a cooked tomato based pasta sauce
> that does not use any meat.
>
> Dimitri
>
>
> As example:
>
> Marinara derives from the Italian word for sailor, marinaro. Due to these
> origins I have seen many people say that marinara sauce must contain
> something from the sea, usually anchovies. Actually this is not the case,
> the origins of marinara sauce are that it is the sauce that they made in
> Naples for the sailors when they returned from the sea. It is very
> important to master making a good marinara sauce. Not only is it delicious
> on it's own over pasta, but as you will see by browsing this site it is a
> good starting point for many other recipes.
>
> Serves 6
>
> 1/4 cup of olive oil
> 4 cloves of garlic sliced in half
> 1 35oz can of imported Italian tomatoes
> 3 basil leaves, washed, patted dry and chopped
> 1/2 teaspoon of oregano
> salt & pepper to taste
>
> 1. Place garlic and olive oil in large sauce pan.
> 2. Turn heat to medium and cook until garlic is soft and lightly browned.
> 3. Crush the tomatoes and add with their juices.
> 4. Fill empty tomato can 1/4 of the way with water and pour in with
> tomatoes
> 5. Add basil, oregano, salt and pepper.
> 6. Bring to a boil, then lower heat to a simmer and cook until thickened
> approximately 20 to 30 minutes.

I use this recipe substituting sometimes marjoram; not as pungent. But I
like both.
Dee Dee
 
P

Pandora

Guest
"Dimitri" <[email protected]> ha scritto nel messaggio
news:[email protected]
>
> "Pandora" <[email protected]> wrote in message
> news:[email protected]
>>
>> It seams to me a good recipe. Thank you!
>> Only a question:
>> What do you mean for Marinara sauce?
>> Is it a sauce with fish?
>> Pandora

>
> Marinara sauce is the American name for a cooked tomato based pasta sauce
> that does not use any meat.
>
> Dimitri
>
>
> As example:
>
> Marinara derives from the Italian word for sailor, marinaro. Due to these
> origins I have seen many people say that marinara sauce must contain
> something from the sea, usually anchovies. Actually this is not the case,
> the origins of marinara sauce are that it is the sauce that they made in
> Naples for the sailors when they returned from the sea. It is very
> important to master making a good marinara sauce. Not only is it delicious
> on it's own over pasta, but as you will see by browsing this site it is a
> good starting point for many other recipes.


Ohh! Now I now why Pizza alla Marinara (here) is without fish :)
>
> Serves 6
>
> 1/4 cup of olive oil
> 4 cloves of garlic sliced in half
> 1 35oz can of imported Italian tomatoes
> 3 basil leaves, washed, patted dry and chopped
> 1/2 teaspoon of oregano
> salt & pepper to taste
>
> 1. Place garlic and olive oil in large sauce pan.
> 2. Turn heat to medium and cook until garlic is soft and lightly browned.
> 3. Crush the tomatoes and add with their juices.
> 4. Fill empty tomato can 1/4 of the way with water and pour in with
> tomatoes
> 5. Add basil, oregano, salt and pepper.
> 6. Bring to a boil, then lower heat to a simmer and cook until thickened
> approximately 20 to 30 minutes.


Ohhh! This is the way I make my sauce! But when I put basil, I don't put
oregano and vice versa. Then I add hot chili pepper to black pepper.
BTW, thank you for explamation.
Cheers
Pandora
>
 
M

Michael \Dog3\ Lonergan

Guest
"Jane Smith" <[email protected]> looking for trouble wrote in
news:[email protected]:

> The following is an excerpt from the book Italian Family Dining:
> Recipes, Menus, and Memories of Meals with a Great American Food
> Family by Edward Giobbi and Eugenia Giobbi Bone
> Published by Rodale; November 2005;$27.50US/$37.50CAN; 1-59486-126-9
> Copyright © 2005 Edward Giobbi and Eugenia Giobbi Bone
>
>
> Meat Loaf with Ricotta
>
> You must let this meat loaf rest for at least 15 minutes after cooking
> or the ricotta will run. Once it holds together, be sure to place the
> sliced meat loaf on top of the sauce so the diner can see the sliced
> egg inside.
>
> 2 tablespoons olive oil
> 1 medium onion, finely chopped
> 2 garlic cloves, finely chopped
> 1 pound lean ground beef
> ½ pound lean ground pork
> 1 egg, beaten
> ? cup grated Parmesan cheese
> 2 tablespoons finely chopped flat-leaf parsley
> Salt and freshly ground black pepper
> 2 cups marinara sauce, for serving
>
> For the filling
> ¾ pound ricotta
> 1 egg, beaten
> 2 tablespoons finely chopped flat-leaf parsley
> ? cup grated Parmesan cheese
> ? teaspoon grated nutmeg
> Salt and freshly ground black pepper
> 2 eggs, hard-cooked and shelled
>
> Heat the oven to 400ºF. Butter a 9- x 5- x 3-inch loaf pan.
>
> Heat the oil in a small skillet over medium heat. Add the onion and
> garlic. Cook until the onion is translucent, about 5 minutes.
>
> In a large mixing bowl, combine the beef, pork, egg, cheese, parsley,
> salt and pepper to taste, and the cooked onions and garlic. Mix well
> and set aside.
>
> For the filling: In a separate bowl, combine the ricotta, egg,
> parsley, Parmesan, nutmeg, and salt and pepper to taste and mix well.
>
> Line the bottom of the loaf pan with about ¾ inch of the meat mixture.
> Build up walls on the inside of the pan that are the same thickness.
> Fill the center cavity with the ricotta mixture. Force the whole
> boiled eggs end to end into the ricotta mixture so that the eggs are
> completely covered by ricotta. Add the remaining meat on top of the
> ricotta so that the filling is completely covered by the meat.
>
> Place the meat loaf, uncovered, in the hot oven and bake for 50 to 60
> minutes, until the top is golden brown. Remove the meat loaf and allow
> it to rest about 15 to 20 minutes.
>
> In the meantime, heat the marinara sauce.
>
> Slice the meat loaf and serve it on a puddle of sauce.
>
> Serves 6
>
>
> -----------------------------------------------------------------------
> ---------
>
> Chicken Breasts with Broccoli Pesto
>
> This is a perfect, light summer dish. We like to have a salad
> afterward, and a piece of fruit. Do not overpuree the broccoli pesto,
> as a little texture is nice. Sometimes we add another garlic clove to
> the pesto.
>
> Juice of 3 lemons (about ½ cup)
> ½ cup extra virgin olive oil
> 6 garlic cloves, sliced
> 2 tablespoons chopped rosemary, or 1 teaspoon dried
> Salt and freshly ground black pepper
> 2 whole, skinless and boneless chicken breasts, cut in half crosswise
>
> For the pesto
> 2 cups broccoli florets
> 6 tablespoons extra virgin olive oil
> 3 garlic cloves, sliced
> Salt
> ¼ cup chicken stock or water
>
> Marinate the chicken: In a nonreactive bowl big enough to hold the
> chicken breasts, combine the lemon juice, oil, garlic, rosemary, and
> salt and pepper to taste. Add the chicken breasts and marinate them in
> the refrigerator for several hours.
>
> Heat the grill.
>
> For the pesto: Bring a large pot of salted water to a boil over high
> heat. Add the broccoli and cook until the water comes up to a boil
> again. Scoop out about 1 cup of the cooking water, then drain the
> broccoli. Heat 2 tablespoons of the oil in a small skillet over medium
> heat. Add 1 tablespoon of the garlic and cook the garlic until it
> begins to take on color, about 3 minutes. Add the broccoli and about ½
> cup of the cooking liquid. Cook the florets until they are
> fork-tender, about 10 minutes. Transfer the broccoli and garlic to the
> food processor. Add the remaining 4 tablespoons of oil, the remaining
> garlic, and salt to taste and puree to a rough paste. Add the chicken
> stock a few tablespoons at a time and pulse until the pesto is loose
> and saucy. Adjust the seasoning.
>
> Grill the chicken breasts over hot coals or gas for about 3 minutes on
> each side. Do not overcook the chicken. (If cooking on top of the
> stove, cook in a lightly oiled grilling pan over high heat for 20
> minutes, then turn over and cook for an additional 10 minutes.) Remove
> the breasts and allow them to rest for a few minutes. Slice the
> breasts on an angle against the grain of the flesh, about ½ inch
> thick. Garnish with broccoli pesto.
>
> Serves 4
>
>
> -----------------------------------------------------------------------
> ---------
>
> Fall Vegetable Medley
>
> We harvest lima beans, cabbage, and leeks in the fall, but you can
> substitute other fall vegetables, like beet greens, Brussels sprouts,
> kale, and boiled cranberry beans.
>
> 4 tablespoons olive oil
> 1 medium onion, coarsely chopped
> 4 garlic cloves, crushed
> Half a small head of Savoy cabbage, cored and chopped
> 4 small potatoes, peeled and sliced (we prefer Yukon Gold)
> 1 medium leek, white only, rinsed and cut into 4 sections
> 1 cup chicken stock
> Salt and freshly ground black pepper
> 1 cup fresh lima beans
> 1 tablespoon chopped basil or flat-leaf parsley
> Extra virgin olive oil, for garnish
>
> Heat the olive oil in a medium saucepan over medium heat. Add the
> onion and garlic, cover, and cook until the onion becomes translucent,
> about 5 minutes. Add the cabbage, potatoes, leek, and stock, and
> season with salt and pepper. Cover and simmer for 15 minutes. Add the
> lima beans and basil. Cover and cook until the beans are fork-tender,
> about 10 minutes.
>
> Garnish each portion with extra virgin olive oil.
>
> Serves 4
>
>
> -----------------------------------------------------------------------
> ---------
>
> Potato, Rice, and Sausage Soup
>
> We like to serve this soup for lunch, followed by fennel salad and a
> piece of cheese.
>
> 3 tablespoons olive oil
> 1 large onion, coarsely chopped
> 2 garlic cloves, chopped
> 1 cup whole canned Italian tomatoes, chopped
> 2 tablespoons finely chopped flat-leaf parsley
> 4 cups water
> 2 cups chopped Savoy cabbage
> 2 celery ribs, chopped
> 1 medium carrot, sliced
> Salt and freshly ground black pepper or hot pepper flakes
> ½ pound Italian sweet sausages
> ½ cup rice
> Grated Parmesan cheese or extra virgin olive oil, for garnish
>
> Heat 2 tablespoons of the olive oil in a large soup pot over medium
> heat. Add the onion and garlic and cook until the onion becomes
> translucent, about 5 minutes. Add the tomatoes and parsley. Cover and
> simmer for about 10 minutes, until the tomatoes break up. Add the
> water, cabbage, celery, carrot, and salt and pepper to taste. Cover
> and boil gently for 15 minutes.
>
> Heat the remaining 1 tablespoon of olive oil in a medium skillet over
> medium heat. ***** the sausages and cook them in the skillet for about
> 10 minutes, until they are brown all over. Remove the sausages and
> slice.
>
> Add the rice and sausages to the soup and continue cooking until the
> rice is tender, about 10 to 15 minutes.
>
> Serve each portion with grated cheese or a drizzle of extra virgin
> olive oil.
>
> Serves 4
>
>
> -----------------------------------------------------------------------
> ---------
>
> Chocolate Meringue Pie
>
> This pie is adapted from a lemon meringue pie recipe from the 26th
> edition of The Memphis Cookbook, published by the Junior League of
> Memphis. Elinor and all her female relatives were members at one time
> or another, going back generations.
>
> For the pastry
> 1 cup all-purpose flour
> ¼ cup superfine sugar
> 1 egg yolk
> 5 tablespoons unsalted butter
>
> For the filling
> 5 ounces semisweet chocolate
> 3 eggs
> 3 egg yolks
> 1 cup superfine sugar
> 5 tablespoons warm water
> 4 tablespoons unsalted butter
>
> For the meringue
> 3 egg whites
> Cream of tartar
> 6 tablespoons superfine sugar
>
> Heat the oven to 350ºF, with a rack set in the center of the oven.
>
> For the pastry: In the bowl of a food processor, combine the flour,
> sugar, egg yolk, and butter and pulse for about 1 minute, until the
> dough comes together into many little balls. Remove and press the
> dough together. Wrap in wax paper and refrigerate for about 30
> minutes.
>
> Roll out the dough on a well-floured surface. Press down on the dough
> with the rolling pin in all directions, and gradually roll out,
> starting from the center of the ball. Roll the dough up on the rolling
> pin, or fold into thirds, and place in a 9-inch pie plate. If the
> dough is too tender and falls apart when you try to put it in the pie
> plate, just press the pieces into place. Line the pastry with
> parchment paper and fill the crust with beans or a pie chain.
>
> Place the crust on the center rack of the oven and bake for about 20
> minutes, until lightly brown. Remove but leave the oven on.
>
> For the filling: Melt the chocolate in a double boiler over medium
> heat. In a large bowl, beat the eggs, egg yolks, and sugar until
> light. Add the egg and sugar mixture to the melted chocolate, still
> over simmering water in the double boiler. Add the water and mix well.
> Add the butter and continue mixing. Stir the filling as it cooks in
> the double boiler over medium heat until the filling is thick enough
> to fall in ribbons from the spoon, about 15 minutes. Do not overcook.
> Pour the filling into the crust.
>
> For the meringue: Beat the egg whites and a pinch of cream of tartar
> until soft peaks form. Add the sugar gradually, beating until stiff
> and glossy. Pour the meringue over the chocolate filling.
>
> Bake the pie for about 5 minutes, until the meringue turns golden
> brown. Allow the pie to cool thoroughly before cutting, to allow the
> filing to set.
>
> Note: You can substitute ½ cup fresh lemon juice plus the grated zest
> of 1 lemon for the chocolate to make lemon meringue pie.
>
> Serves 6
>
> Reprinted from: Italian Family Dining: Recipes, Menus, and Memories of
> Meals with a Great American Food Family by Edward Giobbi and Eugenia
> Giobbi Bone © 2005 Edward Giobbi and Eugenia Giobbi Bone. Permission
> granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books
> are sold or directly from the publisher by calling (800) 848-4735 or
> visit their website at www.rodalestore.com.
>
>
> Author
> Edward Giobbi is the author of several cookbooks, including Italian
> Family Cooking, Eat Right, Eat Well -- The Italian Way, and Pleasures
> of the Good Earth. He is also a renowned painter and sculptor whose
> works are found in many collections, including the Whitney Museum in
> New York.
>
> Eugenia Giobbi Bone has written about food for Food & Wine, Gourmet,
> Saveur, and the New York Times and is the author of At Mesa's Edge:
> Cooking and Ranching in Colorado's North Fork Valley.
>
> For more information, please visit www.etable.net
>
>
>


I had to save this recipe. I make a lousy meat loaf and any help is
appreciated. Thanks.

Michael

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T

Theo

Guest
Pandora wrote:


> Ohhh! This is the way I make my sauce! But when I put basil, I don't put
> oregano and vice versa. Then I add hot chili pepper to black pepper.
> BTW, thank you for explamation.
> Cheers
> Pandora

heya Pan the above recepee was for plain Napoli
pizza not marinara
I use fresh sliced tomatoes for pizze canned
tomatoes are too acidic for ma taste
for spaghetti I love roasted onions and tomato
sauce ar ligurian do alla Genovese .... :)
ciao



Theo

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