ITALIAN COOKBOOK A LITTLE TASTE OF ITALY!
By Alexa Melendez
TABLE OF CONTENTS PASTAS
Pasta with Marinara Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Manicotti . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Chicken Pasta with Sun-Dried Tomatoes . . . . . . . . . . . . . . . . 4 Tortellini with Sausage, Fennel, & Mushrooms . . . . . . . . . . . 5 Lasagne Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 ENTREES
Pasta Fagioli with White Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Meatballs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Italian Meatloaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Lemon and Sage Chicken Breast . . . . . . . . . . . . . . . . . . . . . . . . 11 DESSERTS
Ricotta Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Crumb Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Lemon Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
PASTAS
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PASTA & MARINARA SAUCE From the kitchen of: Nicole Trombetta Ingredients • • • • • •
1 clove of garlic Oil Can of tomato sauce (should be homemade) Basil Salt Pasta (any type)
Directions 1. In a saucepan, brown garlic and oil. 2. When golden, add crushed tomato 3. Let simmer for 20 minutes 4. Add basil 5. In another pot, boil water and add a little salt 6. Add pasta and boil for 7 minutes to make it al dente 7. When finished, mix it all together.
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MANICOTTI
From the kiwtchen of: Carmelina’s Grandma Ingredients
• • • • • • • • • • • • •
Dough 2 cups of flour 1/2 cup of milk 5 egg whites 2 eggs 1/2 tsp of salt 2 cups of water Filling More than half a container of ricotta Half a tsp of salt 3 egg yolks 2 Tbsp of parmesan Block of mozzarella (not cut)
Directions for Dough 1. Mix 2 eggs & 1 egg white with flour 2. Mix all other ingredients together 3. Strain all ingredients so there are no bubbles 4. Put dough into non-stick pan 5. Move around till it is thin 6. Make sure each side is cooked 7. Lay flat on tablecloth Directions for Filling 1. Mix all together. Cut little slices of mozzarella 2. Scoop a Tbsp of ricotta onto each piece of dough 3. Put little pieces of mozzarella on top of filling 4. Roll tightly together to look like a wrap 5. Repeat step four until done
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CHICKEN PASTA WITH SUN-DRIED TOMATOES From the kitchen of: Josephine Guerra Ingredients • 1 tsp of extra virgin olive oil • 3 shallots, minced • 1 (8oz) boneless skinless chicken breast • 4 oz oil-packed, sun-dried tomatoes, drained • 1/2 cup of heavy whipping cream • 8oz of penne pasta, cooked al dente • 1/2 Tbsp of unsalted butter, melted • 2 Tbsp of grated parmesan cheese • 3 Tbsp of chopped, fresh basil • 1/2 tsp of salt
Directions 1. Cook pasta according to the box directions 2. Heat olive oil in a large skillet over medium heat 3. Add shallots and saute for two minutes, until soft 4. Add chicken and tomatoes and cook for two minutes 5. Stir in cream 6. Cook an additional two minutes, stirring occasionally 7. Toss together sauce, pasta, butter, parmesan, basil, and salt 8. Serve immediately over the cooked pasta
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TORTELLINI DINNER
From the kitchen of: Bill Furrelle Ingredients • 1 Tbsp olive oil • 1 large fennel bulb • 1 pound spicy Italian sausages, casings removed • 1 (8oz) package sliced fresh cremini mushrooms • 4 large garlic cloves, pressed • 1/2 cup heavy whipping cream • 1 cup (or more) low-salt chicken broth • 1 (16oz) package tortellini with 3-cheese filling • 1 (5oz) package fresh baby spinach leaves • 1/2 cup grated parmesan cheese plus additional (for serving) Directions 1. Heat oil in large nonstick skillet over medium-high heat. Add sliced fennel bulb, sausage, and mushrooms; sauté until sausage is brown and cooked through and fennel is almost tender, 12 to 15 minutes. 2. Add garlic; stir for 1 minute. Stir in cream, then broth; boil until liquid is reduced and slightly thickened, 2 to 3 minutes. 3. Meanwhile, cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain tortellini; return to same pot. 4. Add sausage mixture to tortellini. Toss over medium heat until blended. Add spinach; toss gently until spinach wilts. 5. Stir in cheese. Season with salt and pepper, sprinkle with chopped fennel fronds, and serve, passing additional cheese.
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LASAGNE ROLLS
From the kitchen of: Daly family Ingredients • • • •
1 box of lasagne noodles 1 jar of tomato sauce 1 1/2 balls of mozzarella cheese 1 cup parmesan cheese
Directions 1. Fill a large pot 3/4 of the way full of water, place on the stove, and set on medium high heat. Salt the water. When it boils, add the entire box of noodles and wait 10-15 minutes until fully cooked. Strain & separate the noodles. 2. Preheat oven to 375 degrees. 3. Lay noodles out flat. Add your sauce and mozzarella, then roll. Place each roll in a pan. 4. When the pan is full, place in oven and cook for 5-10 minutes to melt the cheese and toast the noodles. 5. When finished, add your parmesan over top and serve. My family usually eats these for dinner because my he can’t eat meat, but we still love lasagna, so these are the next best option for us.
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ENTREES
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PASTA FAGIOLI WITH WHITE SAUCE
From the kitchen of: Angela Coppola Ingredients • • • • • •
Garlic Onions Cannellini beans Water Olive Oil Pasta
Directions 1. Brown garlic and onions in olive oil. 2. Add in the beans and let cook for 15-20 minutes. 3. Boil pasta and add beans.
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MEATBALLS
From the kitchen of: Tori Carroll Ingredients • 8oz of chopped meat • 1/2 cup of Italian bread crumbs • Chopped garlic • Chopped onion • Italian Seasoning • Parsley • Salt • Pepper • Parmesan cheese • One egg • White bread • Vegetable oil • Tomato sauce Directions 1. Put the tomato sauce in a pot on low heat on the stove. 2. Put the meat in a bowl with 1/2 cup of italian bread crumbs, chopped garlic, chopped onion, Italian seasoning, parsley, salt, pepper, parmesan cheese, and one egg. 3. Lightly wet a slice of white bread and mix it into the bowl with your hands. 4. Shape the meat into balls, about the size of a golf ball. 5. Heat in a pan at medium heat on the stove, with a little bit of oil. Sear each of them on each side until they are brown. 6. Put them in the pot, on low heat, of tomato sauce and let the insides cook.
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ITALIAN MEATLOAF
From the kitchen of: AnneMarie Sedlak Ingredients • 1 1/2 lbs of chopped sirloin • 1 1/2 lbs of chopped sweet sausage • 5 eggs • 3 cups of Italian seasoned breadcrumbs • 1 cup of freshly grated romano cheese • Extra virgin olive oil • 1 stick of unsweetened butter sliced up • 3 bags of shredded Sorrento mozzarella Directions 1. Mix in a bowl all the ingredients, the chopped sirloin, chopped sausage, eggs, breadcrumbs, and Romano cheese until firmly blended together. 2. Then get a shallow full aluminum tin tray and coat base with extra virgin olive oil 3. Next get the firmly blended meat out of the bowl and place it in the shallow aluminum tin tray 4. Flatten the meat leaving approximately a 1/2 inch all around the tin tray 5. Next get 1 stick of unsweetened butter sliced up and place along the center of the meatloaf 6. Next get 3 bags of shredded Sorrento mozzarella and place that also along the center of the meatloaf right on top of the butter 7. Then take the sides of the meatloaf and close it up 8. And then do the same with the ends 9. Preheat oven to 400 degrees and when oven reaches 400, then reduce to 350 degrees 10. Cook for 35 minutes
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LEMON & SAGE CHICKEN From the Kitchen of: Mandy Weibrecht Ingredients • 4 boneless, skinless chicken breast halves • 3 cup chicken broth • 1 carrot, sliced • 1 small zucchini, sliced • 1 small onion sliced • 8 fresh sage leaves • 1 tsp dried sage • 2 cloves garlic, minced zest of 1 lemon • 1/4 cup dry white wine
Directions 1. Heat a nonstick skillet over medium-high heat. 2. Place chicken breast in the skillet and cook until browned on both sides. 3. Remove breasts and set aside. Do not wash the pan. 4. Add 1/4 cup chicken broth to the pan. 5. Add carrots, zucchini, onion, sage leaves, dried sage, & garlic. 6. Cook over medium-high heat until the vegetables are tender, about 5 minutes. 7. Add zest, remaining chicken broth, and wine; bring to a boil. 8. Reduce heat to low and simmer for 10 minutes. 9. Add the chicken and simmer 10 more minutes. Serves 4
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DESSERTS
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RICOTTA COOKIES
From the kitchen of: Maria Marchese Ingredients • • • • • • • • •
3 1/2 cups of all-purpose flour 2 1/2 tsp baking powder 3/4 tsp salt 1 cup unsalted butter, softened 1 3/4 cups granulated sugar 1 tsp lemon zest 15oz ricotta, whole milk or fresh 1 Tbsp vanilla extract 2 large eggs
Directions 1. In a bowl whisk together flour, baking powder, and salt for 20 seconds, set aside. 2. Using a stand mixer, whip together butter, granulated sugar, and lemon zest until pale and fluffy. 3. Mix in ricotta and vanilla. Blend in eggs one at a time. Set mixer on low. Slowly add flour mixture until combined. Cover bowl with plastic wrap. Chill 2 hours. Preheat the oven to 350. 4. Scoop chilled dough out 1 Tbsp at a time. Shape into a ball, drop onto a baking sheet lined with parchment paper. 5. Bake 12-14 minutes until the underside of cookies are golden. Cool on a baking sheet for several minutes. 6. Once cool, dip tops of cookies in glaze and return to the wire rack, immediately add sprinkles if using. Allow glaze to set at room temperature. Store in airtight container.
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CRUMB CAKE
From the Kitchen of: Diane Vezza Ingredients • • • • • •
1 package white cake mix 1 lb butter, softened 1 cup sugar 2 tsp cinnamon 1 tsp vanilla extract 4 cup flour
Directions 1. Make cake mix as directed. 2. Bake in rectangular baking pan for 20 to 25 minutes until firm and golden. 3. Blend together butter, sugar, cinnamon, vanilla, and flour until crumbs form. 4. Place crumbs on top of cake and bake for 20 mins. 5. Cool and sprinkle with powdered sugar.
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SOFT & CHEWY LEMON SUGAR COOKIES From the kitchen of: Alexa Melendez Ingredients • • • • • • • • •
1/2 cup unsalted butter softened 1 cup granulated sugar zest of 1 lemon 2 Tbsp lemon juice freshly squeezed 1 large egg 1/2 tsp vanilla extract 1 tsp baking soda 1/4 tsp salt 2 cups all purpose flour
Directions 1. In a large bowl or stand mixer, cream together butter and 1 cup granulated sugar. Beat until light and fluffy. Mix in zest, lemon juice, egg and vanilla. Scrape bowl as needed. With mixer running on low, slowly incorporate baking soda, salt, and flour. Continue mixing until well combined and no streaks remain. Transfer batter to a small bowl. Cover and refrigerate until thoroughly chilled, roughly 2-4 hours or overnight. 2. Preheat oven to 350. Line a baking sheet with a silicone baking mat or parchment paper. 3. Use a medium scoop to portion dough. Shape into smooth balls. Space 3 inches apart on the prepared baking sheet. 4. Bake 12-14 minutes. Allow cookies to rest on pan for 5 minutes before transferring to a wire rack to cool completely. Store cooled cookies in airtight container for up to several days.
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