Excellent Italian Recipes 1

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Excellent Italian Recipes (1)


(8 main dish servings)

1 lb. Italian sweet sausage links
1 lb. ground beef
1 medium onion, chopped
2 16 oz. cans tomato puree

1 6 oz. can tomato paste
1 tsp. sugar
1/2 tsp. pepper
2 tbsp. parsley, chopped
1 8 oz. package manicotti shells
4 cups ricotta cheese
1 8 oz. package mozzarella cheese
Parmesan cheese

In covered 5 quart Dutch oven. Over medium heat, in 1/4 cup water, cook
sausage links 5 minutes. Uncover, brown well, drain on paper towel.

Spoon fat from Dutch oven. over medium heat brown ground beef and
onions, stir in tomato puree, paste, sugar, pepper, 1 tsp. basil, 1 tsp.
salt, 1 cup water; simmer, covered 45 minutes.

Cut sausage into bite-size pieces; add to mixture and cook 15 minutes,
stirring occasionally. Meanwhile, cook manicotti as label directs; drain.
Preheat oven to 375 degrees.

In a large bowl, combine ricotta and mozzarella (diced) cheeses,
parsley, 3/4 tsp. basil, 1/2 tsp salt; stuff into shells.

Spoon half of meat sauce into 13" x 9" baking dish. Place
half of shells over sauce in one layer. Spoon remaining sauce, except 3/4
cup, over shells, top with remaining shells in one layer. Spoon reserved meat
sauce over top. Sprinkle with Parmesan. Bake 30 minutes.

(30 1/4" slices or sliced 1/2" thick as entree)

1 lb. sweet Italian sausage, casings removed
1 lb. chicken livers
1 medium onion, chopped
1/4 cup flour
1/4 cup brandy
1 tsp. salt
1/4 tsp. allspice
1/4 tsp. nutmeg
pinch ground cloves
1/4 tsp. pepper
2 garlic cloves chopped
3 eggs
1/2 lb. sliced bacon

In a large skillet cook sausage, stirring until brown. Drain on paper
towels, set aside in bowl.

In blender combine remaining ingredients except bacon, for 45 seconds.
Stir in sausage.

Preheat oven to 350 degrees. Line loaf pan with heavy foil, letting
3" hang over the sides. Place bacon slices crosswise across bottom and
up sides, letting slices overhang pan. Pour in sausage mixture; fold bacon
over top. Place loaf pan in a shallow pan; pour 1" hot water into
shallow pan. Bake 1-1/2 hours.

Remove loaf pan from water, fold foil over top. Place heavy can on
terrine to weight down. Press firmly 2 minutes. Refrigerate with weight until
firm, about 6 hours.

To remove terrine, loosen foil from sides of pan, grasp ends of foil,
and lift out. Cut into slices.

(3 - 4 Servings)

1 onion
1/4 cup olive oil
8 oz. ground beef
1 tsp. salt
1/2 tsp. white pepper
5 tbsp. red wine
1 tbsp. tomato paste
6 tbsp. whipping cream
pinch dried oregano
1-1/4 lb. lasagne
1/4 cup butter
pinch ground nutmeg
1/4 cup grated Parmesan cheese

Peel and dice onion. Heat oil in pan and fry meat and onions for 5
minutes, until brown. Add salt, pepper, wine, and tomato paste and cook until
thick. Stir in cream and oregano.

Cook lasagne in boiling water until just tender. Drain and rinse under
cold water. Dry with paper towel.

Arrange lasagne and meat sauce in layers in greased oven proof dish,
ending with a layer of lasagne. Dot with butter and sprinkle with nutmeg and
grated cheese. Bake at 350 degrees for 10 minutes.

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