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18 OF MY FAVORITE ITALIAN RECIPES
HEARTY MANICOTTI
(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
  • basil
  • salt
  • 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.
ITALIAN SAUSAGE TERRINE
(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.
CHICKEN TETRAZINNI
(8 - 10 Servings)

  • 1 boiled chicken
  • 1/2 lb. macaroni
  • 1/2 lb. mushrooms, sauteed
  • 2 cups chicken broth
  • 1/2 cup almonds slivered
  • 3 tbsp. butter
  • 2 tbsp. flour
  • 1 cup whipping cream
  • 3 tbsp. white wine, dry
Cut meat from chicken bones. Cook macaroni, drain, add mushrooms and almonds. Make sauce of butter, flour, broth; remove from heat, stir in cream, wine. Preheat oven to 375 degrees. Add 1/2 sauce to chicken, 1/2 half to macaroni. Place macaroni in baking dish, greased, make hole in center, fill with chicken. Bake until lightly browned.
PASTA SALAD
(4 - 6 Servings)

  • 12 oz. pork luncheon meat
  • 2 celery stalks
  • 2 red-skinned apples
  • 4 sweet dilled pickles
  • 2 cups cooked pasta (shells, spirals or bows)
  • 1/4 cup sliced stuffed olives
  • 2 anchovy fillets (option)
  • 2/3 cup mayonnaise
  • 1 tsp. soy sauce
  • juice of 1 lemon
  • 1/2 tsp. salt
  • pinch cayenne pepper
  • 1 tsp. apple pie spice
Slice luncheon meat and celery. Core and slice apples and slice pickles. Mix together pasta, meat, olives, celery, apples and pickles. Chop anchovy fillets (optional) - add to following: Combine mayonnaise, soy sauce, lemon juice and seasonings. Chill lightly before serving with pasta salad
ITALIAN SALAD
(6 Servings)

  • 1 cup cooked beets
  • 1 cup cooked carrots
  • 1 cup chopped celery
  • head lettuce
  • 1/2 cup green peas
  • 1/2 cup cucumbers, pared, seeded and diced
  • Mayonnaise thinned with cream or sour cream
Prepare the vegetables and chill. Then combine with dressing. Prepare beds of lettuce and top with salad.
ITALIAN CHEESE TOAST
(8 Slices)
  • 1-1/4 cups half and half
  • 1 tbsp. olive or salad oil
  • 1 tsp. cornstarch
  • 1/2 tsp. paprika
  • 1 tbsp. capers
  • 1 12" loaf Italian bread
  • 1 8 oz. package Mozzarella cheese
  • 1 tbsp. chopped parsley
In 2-qt. saucepan, combine first 4 ingredients. Cook over medium heat, until boiling, stirring constantly. Boil 1 minute. Reduce heat, stir in capers, cover, keep warm.
Preheat broiler. From Italian bread, diagonally cut 8 one inch thick slices (save remaining bread).
Toast bread in broiler on each side. Put sliced cheese on each piece and broil until melted.
Spoon cream mixture over cheese. Garnish with parsley. Serve immediately.
ITALY'S HERO SANDWICH
(4 Servings)

  • 12 sweet Italian sausages
  • 1/4 cup water
  • 2 medium onions
  • 2 tbsp. olive/salad oil
  • 4 5" long hard rolls
  • 5 green or red peppers
In skillet, place sausages, add water. Cover, simmer 5 minutes. Remove cover and cook 15 minutes or until browned, turning occasionally.
Cut onions into thin slices, peppers into 1/2" strips. In hot oil saute onions until limp. Add peppers and cook over medium heat until peppers are tender, about 10 minutes. Add cooked sausage.
Split rolls in half lengthwise. Layer bottom of each roll with onions and pepper and 3 sausages. Spread top of roll with mayo, butter or ketchup.
ITALIAN FISH BAKE
(4 servings)

  • 2 potatoes, sliced
  • 1 large carrot, sliced
  • 1 small caulif
  • 4 oz. frozen green beans
  • 2 7 oz. cans tuns, drained
  • 2 tomatoes, peeled, sliced
  • 1 beet, sliced
  • 5 anchovy fillets (optional)
  • 1 onion, chopped
  • 1 clove garlic
  • 1 tbsp. capers
  • 4 eggs, separated
  • 1/3 cup hazelnuts
  • 1/2 cup breadcrumbs
  • 1/2 cup cheddar cheese
  • 1 tbsp. parsley
  • salt and pepper
Cook potatoes and carrots in boiling, salted water 15 - 20 minutes. Divide caulif into sprigs and add with beans for the last 10 minutes. Drain.
Lightly grease 4 pint oven dish. Layer cooked vegetables, tuna (flaked), tomatoes and beet alternately.
Mix finely chopped anchovy (optional), onion, garlic (crushed), chopped capers and egg yolks to a smooth consistency.
Stir in ground hazelnuts, breadcrumbs, grated cheese, then fold in parsley and stiffly beaten egg whites. Season to taste.
Spread topping over vegetables and bake at 400 degrees 20 - 25 minutes.
BAKED STUFFED TOMATOES
(4 servings)
  • 8 large tomatoes
  • 1/2 tsp. celery salt
  • pinch garlic salt
  • sliced bread
  • 3/4 cup grated cheese
  • 3 tbsp. chopped parsley
  • 2 tbsp. butter
  • worcestershire sauce
  • 1 tsp. cornstarch
  • 1/2 cup sour cream
  • juice of 1 lemon
  • 1 tsp. sugar
  • 5 tbsp. cooked ham
Cut tops off tomatoes, scoop out centers. Sprinkle insides with mixture of celery and garlic salts. Turn upside down and let drain.
Soak bread in hot water, squeeze dry, place in bowl. Mix in grated cheese, parsley, chopped ham. Fill tomatoes with stuffing, replace tops.
Melt butter, add worchestershire (dash), cornstarch blended with cream, lemon juice, sugar, 5 tbsp. water. Hat, don't boil, pour around tomatoes. Cook at 400 degrees for 15 minutes.
FETTUCINE ALFREDO
(4 servings)
  • 8 oz. medium egg noodles
  • 1 cup Parmesan cheese
  • 1/2 cup heavy cream
  • pepper to taste
  • 1/2 cup butter
Grate cheese. Cut butter into quarters. Cook noodles. While noodles are standing, in glass serving bowl, combine cheese, butter and cream. Cook at MEDIUM 3 - 4 minutes or until butter melts. Stir twice. Stir in drained noodles, toss well. Season with pepper.
BAKED ZITA
(4 servings)
  • 8 oz. zita macaroni
  • 15 oz. spaghetti sauce
  • 1/2 cup mozzarella cheese
Shred cheese. Combine cooked and drained zita and sauce in 2 qt. casserole. Cook, covered at HIGH 10 minutes, stir once. Sprinkle with cheese. Let stand 10 minutes before serving.
MEATBALL MORSELS
(36 balls)
  • 1 lb. ground beef
  • 1 egg
  • 1/2 cup soft bread crumbs
  • 1/4 cup ketchup
  • 1 tbsp. parsley flakes
  • 1 tsp. onion powder
  • 1 tsp. salt
  • 1/4 tsp. pepper
Thoroughly combine all ingredients; shape into 1" balls (36). Arrange 18 meatballs on dish. Cook at HIGH 4 - 6 minutes; stir once. Rotate dish after 3 minutes. Drain liquid. Repeat with remaining meatballs. Serve with favorite sauce or gravy.
MACARONI AND CHEESE
(4 servings)
  • 8 oz. elbow macaroni
  • 3/4 lb. cheddar cheese
  • 1 cup milk
  • 1/8 tsp. dry mustard
  • 1/2 tsp salt
  • 1/4 tsp. onion powder
  • 1/4 tsp. pepper
  • bread crumbs, buttered
Cook and drain noodles. Cut cheese into cubes. In 3 qt. casserole, combine noodles, cheese, milk, salt, onion, pepper, mustard. Cook, covered, at HIGH 10 - 12 minutes; stir twice. Top with bread crumbs, cook uncovered, at HIGH, 3-5 minutes.
PESTO
(1/2 cup)
  • 1/3 cup olive oil
  • 1/4 cup parmesan cheese
  • 1/4 cup parsley, chopped
  • 2 tbsp. basil
  • 1 tsp. salt
  • 1/4 tsp. ground nutmeg
  • 1 small garlic clove
Quarter garlic clove. In blender place all ingredients, at medium speed mix well.
WESTERN FRITTATA
(4 servings)
  • 2 tbsp. butter
  • 4 oz. Canadian bacon
  • 2 medium onions
  • 7 eggs
  • 1/2 cup Swiss cheese
  • 1/4 tsp. pepper
In 10" skillet heat 2 tbsp. butter over medium heat. Add bacon sliced and cut into 1/2" strips, cook 1 minute. Add sliced onions, cook 3 minutes, stirring frequently; remove from heat. In bowl beat eggs, grated cheese, pepper and bacon-onion mixture. In skillet melt butter over medium heat. Add egg mixture, reduce heat to medium-low, cook 10-15 minutes until bottom is set. Meanwhile, preheat broiler. Broil frittata until top is set and lightly browned, about 3 minutes.
PEPPERONI BITES
( 60 )

  • 1 pouch dry cheddar cheese soup mix
  • 1-1/2 cups flour
  • 2 tsp. baking powder
  • 1/4 cup shortening
  • 3/4 cup pepperoni finely chopped
  • 1/3 cup green pepper finely chopped
  • 1/3 cup onion, chopped
  • 3/4 cup milk
Preheat oven to 400 degrees. In medium bowl combine soup mix, flour, baking powder. Mix well, cutting in shortening until mixture is coarse. Add pepperoni, green pepper, onion and milk. Stir with fork until soft dough forms, about 5 minutes. Drop dough by heaping teaspoonsfuls onto ungreased baking sheet. Bake 10-12 minutes until bites are golden brown. Serve warm as snacks.
MOZZARELLA LOAF
(6 servings)
  • 1 long loaf Italian Bread with sesame seed
  • 1 16 oz. package mozzarella cheese
  • 1/2 cup salad olives
  • 1-1/2 tsp. oregano
Preheat oven to 400 degrees. Cut Italian loaf crosswise into 1" slices. Cut cheese into 1/4" slices. Place cheese and olives between bread slices.
Bake bread on cookie sheet for 15 minutes or until cheese is melted. Sprinkle loaf with oregano. Serve immediately.
ITALIAN BREAD
(2 loaves)
  • 1 tbsp. sugar
  • 2 tsp. salt
  • 2 packages active dry yeast
  • cornmeal
  • 5 cups all-purpose flour
  • 1 tbsp. butter
  • water
  • salad oil
  • 1 egg white
In large bowl, combine sugar, salt, yeast and 2 cups flour. In 1-quart saucepan over low heat, heat butter and 1-3/4 cups water until very warm (butter doesn't need to melt).
With mixer at low speed, gradually beat liquid into dry ingredients until just blended. Increase speed to medium, beat 2 minutes.
Beat in 1/2 cup flour to make thick batter. Continue beating mixture at medium for 2 minutes. Scrape bowl often with spatula. With wooden spoon, stir in enough additional flour (about 1-3/4 cups) to make a soft dough.
Turn dough onto floured surface, knead until smooth and elastic, about 10 minutes, adding flour while kneading.
Cut dough in half, cover pieces with bowl. Let dough rest 20 minutes for easier shaping.
Grease large cookie sheet; sprinkle with cornmeal.
On floured surface with floured rolling pin, roll each half into 15" by 10" rectangle. From 15" side, tightly roll dough, pinch seam to seal.
Place loaves, seam side down, on cookie sheet and taper ends. Brush loaves with oil; cover loosely with plastic wrap. Refrigerate 2 - 24 hours.
Preheat oven to 425 degrees. Remove loaves from fridge, uncover. Let stand 10 minutes. cut 3 or 4 diagonal slashes on top of each loaf. Bake 20 minutes.
In small bowl with fork, beat egg white with 1 tbsp. water. Remove loaves from oven, brush with egg, return to oven, bake 5 minutes.
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