Shrimp with Pistachio Sauce

(Serves 6 to 8)

Shrimp with Pistachio Sauce

1 pound large shrimp in shell

2 ounces shelled pistachios

4 anchovy fillets

1 tablespoon capers, rinsed

3 tablespoons olive oil, divided

1 tablespoon lemon juice

2 tablespoons water

Cook shrimp in boiling water until pink, about 3 minutes.

Drain the shrimp and allow them to cool enough to handle them.

Remove shells (leaving tails on) and devein the shrimp.  Set aside.

In a food processor, combine pistachios, anchovies, capers, 2 tablespoons of oil, and lemon juice.

Puree to a smooth consistency.

Add water and puree again to incorporate the water.

Put cooked shrimp together with sauce in a bowl; toss gently.

Sprinkle the top with the remaining tablespoon of oil.

Serve warm with slices of Italian bread.

Shrimp in Tomato, Caper and Pine Nut Sauce

(Serves 6)

2 pounds large shrimp, peeled and deveined

1/2 cup olive oil

1 medium onion, finely chopped

1 fennel bulb, thinly sliced

2 garlic cloves, minced

2 cups diced canned tomatoes, drained

Salt and pepper

3 tablespoons pine nuts

6 tablespoons capers, drained and rinsed

4 bay leaves

Juice of 1 lemon

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh parsley

Heat olive oil in a large saucepan over medium heat.

Add the onion and fennel.  

Sauté for 15 minutes, until the vegetables are tender.

Add the garlic and cook for 1 minute.

Add the tomatoes and cook for 15 minutes, stirring often.

Season with salt and pepper.

Add pine nuts and capers and cook for 10 minutes.

Arrange the shrimp on top of the sauce.

Insert the bay leaves among the shrimp.

Drizzle the lemon juice over the top.

Cover and cook for 3 to 5 minutes, until the shrimp are cooked through.

Remove and discard the bay leaves.

Transfer to a serving platter.

Distribute the basil and parsley over the top and serve.

SPAGHETTI WITH BREAD SAUCE

SERVES 8

INGREDIENTS FOR SAUCE:

1 CUP DAY OLD UNSALTED BREAD MADE INTO CRUMBS (DON’T TOAST BREAD) 

1/4 CUP EXTRA VIRGIN OLIVE OIL

½ CUP FRESH CHOPPED PARSLEY

SALT & PEPPER TO TASTE

POUR OLIVE OIL INTO COLD FRY PAN.  ADD BREAD CRUMBS TO OIL AND SAUTE ON LOW.  ADD PARSLEY AND SALT & PEPPER TO TASTE AND SAUTE UNTIL GOLDEN BROWN AND CRUNCHY.  SET ASIDE 

INGREDIENTS FOR SPAGHETTI:

16 OZS. TRADITIONAL STYLE SPAGHETTI

1 CUP FRESH GRATED PARMESAN CHEESE

LARGE POT OF SLIGHTLY SALTED BOILING WATER

1/3 CUP EXTRA VIRGIN OLIVE OIL

BOIL SPAGHETTI AL DENTE IN LIGHTLY SALTED WATER.  KEEP THE WATER AND SET ASIDE.

DRAIN SPAGHETTI AND PLACE IN 1/3 CUP OLIVE OIL IN LARGE FRY PAN AND SAUTE ON LOW FOR 2 MINUTES.  ADD 2 CUPS SALTED WATER FROM PASTA BOIL. AND SIMMER 2 MINUTES.  DRAIN AGAIN.

PLACE BREAD SAUCE ON LOW FIRE TO WARM.

FILL LARGE INDIVIDUAL RAMEKINS WITH SPAGHETTI USING THE TRADITIONAL TWIRLING METHOD UNTIL SPAGHETTI IS PACKED FIRMLY INTO RAMEKIN.

INVERT EACH RAMEKIN ONTO THE CENTER OF A WARM SERVING PLATE.  LEAVE IN PLACE 1 MINUTE TO “SET”.

CAREFULLY REMOVE RAMEKIN AND YOU WILL HAVE A SPAGHETTI “TOWER”.  TOP TOWER WITH FRESH GROUND PEPPER TO TASTE AND DRIZZLE LIBERALLY WITH OLIVE OIL IN AND “X” PATTERN ACROSS THE TOWER AND PLATE.

ON ONE SIDE OF THE TOWER MAKE A LONG STRIP OF GRATED PARMESAN AND ON THE OTHER SIDE OF THE TOWER A LONG STRIP OF THE BREAD SAUCE.

SERVE IMMEDIATELY AND PLAY WITH YOUR FOOD!!  DRAG YOUR BITES OF SPAGHETTI THRU THE CHEESE AND BREAD SAUCE WITH EACH BIT.  HAVE FUN!!

Pasta With Sage & Butter Sauce

Sea salt and freshly ground black pepper to taste

1 pound pasta ** See Note for use with Ravioli

3 tablespoons unsalted butter

30 fresh sage leaves

***Alternate method : 1 cup freshly grated Parmigiano-Reggiano or Pecorino Romano

Bring a large pot of water to a boil. Cook pasta until it is tender, but not quite done.  Al dente.

Place butter in a skillet or saucepan large enough to hold the cooked pasta. Turn heat to medium and add sage. Cook until butter turns nut-brown and sage shrivels. Turn heat to low.

When the pasta is just about done, scoop out 1 cup of the cooking water. 

Drain the pasta.  DO NOT RINSE. 

Immediately add pasta to the butter-sage mixture, and raise heat to medium. 

Add 3/4 cup of the water, and stir.  Mixture will be loose and a little soupy. 

Turn heat to medium and cook for about 1 minute or until all water is reduced and the pasta is perfectly done.

** For Ravioli version, cook ravioli in boiling water until they begin to float. When they float they are finished.  Remove with slotted spoon and set aside. 

Add ravioli to sage butter and carefully stir to cover evenly with sauce.  

Season liberally with pepper and salt to taste.  Serve immediately.

**For a creamier version (not recommended for ravioli)

Stir in cheese after water has totally reduced.  Sauce will become creamy. Thin it with a little more water if necessary.

Serves 6

ITALIAN VEGETABLE SOUP

AND

RIBOLITA

SERVES 10 -12

2 1/4 CUPS DRY WHITE BEANS

OR 

8 CUPS FRESH WHITE BEANS

1 HEAD OF GREEN LEAF CABBAGE

½ HEAD SAVOY CABBAGE

1 BUNCH SWISS CHARD

3 VERY RIPE TOMATO’S

2 STALKS CELERY

2 CARROTS (UN-PEELED) 

1 LARGE RED ONION

1 MEDIUM LEEK

2 CLOVES GARLIC

1/3 CUP OLIVE OIL

2 - 3 SPRIG’S OF FRESH THYME

1 LOAF ITALIAN BREAD

(SAVE THE BREAD FOR DAY #2 LEFT OVERS)

SALT & PEPPER TO TASTE

13 ½ CUPS WARM WATER

***NOTE THAT ON CABBAGE CHOICES YOU CAN SUBSTITUTE 2 OR 3 CABBAGES FROM YOUR PERSONAL FAVORITES, BUT NO “RED” CABBAGE***

PREPARE BEANS AS SHOWN IN THE PASTA FAGIOLI RECIPE.

KEEP ½ OF COOKED BEANS WHOLE, AND PUREE ½.

THINLY SLICE YOUR CABBAGES.  COARSELY CHOP THE SWISS CHARD.

SAUTE THE CABBAGE IN HEATED OLIVE OIL UNTIL TENDER.

ADD CHOPPED SWISS CHARD AND THYME ABOUT HALF WAY THROUGH.

ADD WARM WATER.

COARSELY CHOP CARROT’S, CELERY, ONION, LEEK AND TOMATO’S.  ADD TO SOUP.

SIMMER AND REDUCE FOR 1 HOUR.

ADD COOKED AND PUREED BEANS.

SIMMER 20 MINUTES.

ADD SALT AND PEPPER TO TASTE.

THIS COMPLETE’S THE RECIPE FOR THE “VEGETABLE SOUP”.

-

IT BECOMES THE “RIBOLLITA” (LEFT OVERS) THE NEXT DAY.

SLICE YOUR ITALIAN BREAD INTO 10 OR 12 PIECES, DEPENDING ON HOW MUCH SOUP YOU HAVE LEFT TO MAKE

THE RIBOLLITA.

RUB EACH SLICE OF BREAD WITH GARLIC.

BUTTER OR USE NON STICK SPRAY IN A LARGE BAKING DISH.

LAY SLICES OF BREAD ACROSS THE BOTTOM OF THE BAKING DISH, COVERING THE DISH COMPLETELY.

ADD SOUP, ANOTHER LAYER OF BREAD, AND THE REMAINDER OF SOUP.

THINLY SLICE SOME RED ONION ON TOP OF THE DISH, ADD SALT & PEPPER TO TASTE AND DRIZZLE WITH OLIVE OIL.

BAKE AT 350 DEGREES FOR 20 - 30 MINUTES.

ZUPPA DI PASSATELLI 

MEAT BROTH

3 ½ LBS. BONES AND MEAT SCRAPS FROM BEEF, CHICKEN AND/OR VEAL

½ CUP FLAT LEAF ITALIAN PARSLEY

2 CARROTS - CHOPPED

2 STALKS CELERY - CHOPPED

1 MEDIUM ONION - SLICED

2 MEDIUM TOMATOES - CHOPPED

(CAN BE SUBSTITUTED WITH 1 HEAPING TBS. TOMATO PASTE)

4 QTS. WATER 

1 TBS. SEA SALT

PLACE ALL INGREDIENTS, EXCEPT THE SALT, INTO A LARGE SOUP POT.  COVER AND BRING TO A ROLLING BOIL.  REDUCE HEAT TO LOW AND SIMMER COVERED FOR 3 HOURS.  

SKIM THE SURFACE SEVERAL TIMES WITH A SLOTTED SPOON TO REMOVE THE FOAM THAT ACCUMULATES.  

ADD THE SALT AT THE END OF THE COOKING PROCESS.

STRAIN BROTH AND IT’S READY TO USE.  IF YOU WOULD LIKE TO FREEZE THE BROTH, ALLOW TO COOL THOROUGHLY BEFORE FREEZING.

IF PURCHASING YOUR MEAT STOCK/ BROTH YOU WILL REQUIRE 12 CUPS.

INGREDIENTS FOR PASSATELLI:

12 CUPS MEAT STOCK/BROTH

3/4 CUP FRESHLY GRATED PARMESAN CHEESE

½ CUP FINE UNFLAVORED BREAD CRUMBS

½ TSP. FRESHLY GRATED NUTMEG

2 LARGE EGGS

ADDITIONAL PARMESAN CHEESE

IN A LARGE BOWL COMBINE 3/4 CUP PARMESAN, BREADCRUMBS AND NUTMEG.  MIX WELL WITH YOUR HANDS.  ADD EGGS.  AGAIN, MIX WELL WITH YOUR HANDS AND FORM A SMOOTH BALL.

BRING BROTH TO A BOIL IN A LARGE SOUP POT.

PLACE YOUR DOUGH INTO A RICER OR FOOD MILL AND RICE DIRECTLY INTO THE BROTH.  

REDUCE YOUR HEAT AND SIMMER FOR ONLY 2 MINUTES.

SERVE PIPING HOT WITH ADDITIONAL GRATED PARMESAN ON THE SIDE FOR GARNISH.

SERVES 8 PERSONS

Salsiccia e Fichi Risotto

(Sausage and Fig Risotto)

Serves 6

6 - 8 cups chicken broth

4 Tbs. unsalted butter + 1 Tbs.

1 medium yellow onion - chopped finely

2 ½ cups Arborio rice

3/4 cup white wine

½ tsp. powdered saffron

½ cup freshly grated Pecorino cheese

Sea salt to taste

4 lg. ripe figs - cut into quarters

3 spicy Italian sausages

Additional freshly grated Pecorino cheese for garnish

In medium pot heat broth.

Saute sausages with skins in fry pan until cooked through. Slice into bite sized slices or chunks. Set aside.

In medium sauce pan melt 4 Tbs. butter and saute onions until pale yellow. 

Add rice and mix well until rice is completely coated.  Add wine.  Continue cooking, stirring constantly until wine has been absorbed. 

Add 1 cup of broth, or enough to cover rice, and continuing stirring and cooking over medium heat until liquid is absorbed. 

Continue adding broth a little at a time until rice is done. This take 15 - 20 minutes. 

Rice should be tender but firm to the bite (al dente).

In a small bowl dissolve saffron powder in 1/4 cup hot broth. Add to rice mixture.

Stir in Pecorino cheese and remaining 1 Tbs. butter.  Salt to taste.

Add sausage and figs to rice and heat for 2 minutes to reheat.

Serve immediately on warm plates with a sprinkle of Pecorino garnish on each.

Note: Risotto should be served immediately after preparation. If allowed to sit while you are preparing the remainder of dinner your risotto will become sticky and gooey. 

 DE FILIPI FAMILY MEATBALLS

SERVES 8

1 ½ LBS. GROUND BEEF

1 ½ LBS. GROUND PORK

2 SLICES DAY OLD WHITE BREAD

(FRESH BREAD CAN MAKE MEATBALLS TOO MUSHY)

1/4 CUP MILK

1 EGG

1/4 CUP GRATED FRESH PARMESAN CHEESE

3 OR 4 CLOVES GARLIC - MINCED

1 TSP. PARSLEY

1 TSP. OREGANO

1 TSP. DRIED BASIL

½ TSP. SALT

1/4 TSP. PEPPER

EXTRA VIRGIN OLIVE OIL

-

SOAK BREAD IN MILK FOR 10 MINUTES.

ADD ALL OTHER INGREDIENTS TO WET BREAD AND MILK.

MIX WELL WITH YOUR HANDS

ROLL MIXTURE INTO GOLF BALL SIZED MEATBALLS

SAUTE MEATBALLS EVENLY ON ALL SIDES IN OLIVE OIL UNTIL BROWNED

ADD TO SPAGHETTI SAUCE (MARINARA) FOR AT LEAST 30 MINUTES BEFORE SERVING

NOTE

MEATBALLS CAN BE SERVED AS A STAND ALONE, WITHOUT PASTA

DIANE’S PIEMONTESE LASAGNA

SERVES 8 - 10

1 LB. SWEET ITALIAN SAUSAGE (ABOUT 5 LINKS)

½ LB. GROUND BEEF

½ CUP FINELY CHOPPED YELLOW ONION

2 CLOVES CRUSHED GARLIC

EXTRA VIRGIN OLIVE OIL

2 TBS. SUGAR

1 TBS. SALT

1 ½ TSP. DRIED BASIL

OR

6 LEAVES FRESH BASIL

½ TSP. FENNEL SEED

1/4 TSP. BLACK PEPPER

1/4 CUP CHOPPED PARSLEY

4 CUPS CANNED TOMATO’S WITH LIQUID

2 - 6 OZ. CANS TOMATO PASTE

½ CUP RED WINE

½ CUP WATER

1 TBS. SALT

12 - 15 LASAGNA NOODLES

1 - 15 OZ. CONTAINER RICOTTA CHEESE

1 EGG

½ TSP. SALT

3/4 LB. MOZZARELLA THINLY SLICED

3/4 CUP FRESH GRATED PARMESAN

-

REMOVE SAUSAGE FROM SKIN AND BREAK APART.  IN LARGE DUTCH OVEN SAUTE SAUSAGE, BEEF, ONION & GARLIC IN OLIVE OIL UNTIL PINK IS GONE FROM MEAT.

ADD SUGAR, 1 TBS. SALT, BASIL, FENNEL, PEPPER AND HALF OF PARSLEY.  STIR WELL.

ADD TOMATO’S (SQUEEZED BY HAND), THE CANNED TOMATO JUICE, TOMATO PASTE AND ½ CUP WINE.

BRING TO A BOIL, REDUCE HEAT AND SIMMER UNCOVERED FOR APPROX. 90 MINUTES

DEGLAZE AS NEEDED, ADDING ½ CUP WATER.

SAUCE WILL THICKEN.

IN LARGE POT BRING 3 QTS. WATER AND 1 TBS. SALT TO BOIL.  ADD PASTA 2 OR 3 AT A TIME.  BOIL UNCOVERED , STIRRING OCCASIONALLY PER PACKAGE DIRECTIONS OR UNTIL JUST TENDER.  DO NOT OVERCOOK.

DRAIN IN COLANDER SO THAT ALL MOISTURE IS REMOVED.  PAT DRY IS NEEDED.

PREHEAT OVEN TO 375 DEGREES.

IN MEDIUM BOWL COMBINE RICOTTA, EGG, REMAINING PARSLEY AND MIX WELL.

IN 13x9x2 BAKING DISH OR PAN SPOON IN 1& ½ CUPS SAUCE.

LAYER WITH 6 LASAGNA LENGTHWISE AND OVERLAPPING TO COVER THE BOTTOM COMPLETELY.

SPREAD WITH ½ OF THE RICOTTA MIXTURE.

TOP WITH 1/3 OF SLICED MOZZARELLA.  

SPOON 1 & ½ CUPS SAUCE OVER CHEESE AND SPRINKLE WITH 1/4 CUP PARMESAN.

REPEAT LAYERING, STARTING WITH 6 LASAGNA AND ENDING WITH THE REMAINING SAUCE.  

TOP WITH THE REST OF MOZZARELLA AND PARMESAN.

COVER WITH FOIL, TUCKING AROUND THE EDGE OF THE PAN TO SEAL.  

BAKE 25 MINUTES, REMOVE FOIL AND BAKE UNCOVERED 25 MINUTES LONGER OR UNTIL BUBBLY.

COOL 15 MINUTES BEFORE CUTTING INTO SQUARES AND SERVING.

Crispelli with Bechamel

(Savory Crepes)

Serves 8

Crispelli Batter

1 cup whole milk (cold)

1cup flour

2 eggs

Pinch of salt

1 cube unsalted butter - melted

Whisk flour and eggs together. Gradually add cold milk and a pinch of salt. Whip until smooth.

You will know your batter is the correct consistency when the batter coats the back of a metal spoon. 

Heat a small flat bottom fry pan and brush light coating of melted butter to pan each time to prepare a crepe. 

Using a 1/3 cup ladle, add batter to buttered hot pan, rotating the pan as you add the batter to evenly coat the pan. 

Be sure to give a quick stir to the batter before each crispelli because ingredients separate easily.

When edges are set and dry use a small spatula to lift and turn the crispelli over. When lightly goldened be brave and flip your crispelli free style!

Set aside on baking sheet or board. Do not stack crispelli or they will stick.

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Bechamel Sauce

½ gallon whole milk -cold

1 stick unsalted butter

4 heaping Tbs. flour

½ tsp. white pepper

1 tsp. nutmeg

Melt butter in medium pot. Slowly add flour, whisking until mixture is smooth.

Add cold milk slowly to butter mixture using wire whip. Add pepper and nutmeg. Continue to whip constantly until sauce thickens. 

~

Crispelli Filling

1 lb. frozen chopped spinach cooked per directions

1 1/2 lb. Ricotta cheese (imported Italian)

1 egg

½ cup grated fresh Parmesan cheese

1 tsp. Nutmeg

Sea salt & pepper to taste

Squeeze all moisture out of cooked spinach my hand or the easier method of placing in the center of a non-terry kitchen cloth and wringing (like laundry) to remove excess water.

In large bowl mix spinach, ricotta, egg, nutmeg, salt and pepper. Mix well.

Lightly butter or oil large baking sheet or baking dish.

Spoon small amount bechamel into thin layer in bottom of sheet or dish. 

Spread 1/4 cup spinach mixture onto one side of crispelli. Fold crispelli in half and in half again. Lay crispelli side by side prepared sheet or dish. Cover with bechamel, sprinkle with freshly grated Parmesan and bake at 400 degrees for 20 minutes or until cheese is golden and bubbly.

You can also roll each crispelli like a small burrito and lay side by side in the baking dish. 

NOTE: IF YOU WOULD LIKE TO MAKE CRISPELLI FOR DESSERTS SIMPLY ADD A COUPLE TABLESPOONS OF SUGAR TO THE BATTER AND OMIT SALT

Classic Spaghetti Carbonara

Ingredients

½ pound pancetta (bacon), chopped into fine cubes

1 tablespoon chopped garlic

Freshly ground black pepper

1 pound fresh spaghetti, cooked al dente

4 large eggs, beaten

Salt

1 cup freshly grated Pecorino Romano (Parmesan can be substituted)

1 tablespoon finely chopped fresh parsley leaves

Directions

Bring an 8-quart pot of water to a boil. Add the pasta and 2 Tbs. salt and cook until al dente, about 1 minute less than the package directions, stirring often to prevent sticking.

 Reserve 1 cup of the water and then drain the pasta.

   

In a large saute pan, over medium heat, cook the bacon until crispy, about 6 minutes

Remove the bacon and drain on paper towels. Pour off all of the oil except for 3 tablespoons.

 Add the garlic. Season with black pepper. Saute for 30 seconds. 

Add the crispy bacon and the pasta. Saute for 1 minute. 

Season the beaten eggs with salt. 

Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble

Add the cheese and re-season with salt and pepper

For a creamier consistency slowly add the reserved pasta water to the mixture, stirring constantly until you have created the texture you prefer. 

Mound into serving bowls and garnish with parsley.

Serves 4