4:56 AM 3/14/98
chefchk@aol

SAUSAGE, BROCCOLI RABE, AND TOMATO LASAGNE:

INGREDIENTS:

1 LB LASAGNE
1/2 CUP PACKED DRIED TOMATOES
1 1/4 CUPS BOILING WATER
2 LARGE ONIONS, CHOPPED
1 1/2 LBS ITALIAN SAUSAGE, CASING REMOVED, HOT OR SWEET - YOUR PREFERENCE
2 TBS BUTTER
3 TBS FLOUR
1 CUP MILK 
1 LB BROCCOLI RABE, STEMS DISCARDED, LEAVES CHOPPED (ABOUT 9 CUPS)
1 RECIPE DOUBLE TOMATO SAUCE
3 CUPS GRATED MOZZARELLA
3 CUPS GRATED PECORINO ROMANO CHEESE (OR PARMESAN)

METHOD:

COOK LASAGNE IN A LARGE POT OF BOILING, SALTED WATER UNTIL ONLY HALF WAY COOKED.  DRAIN, AND COOL UNDER COLD WATER TO STOP COOKING.  TOSS WITH A COUPLE OF TEASPOONS OF OLIVE OIL TO PREVENT STICKING.

IN A SMALL BOWL SOAK TOMATOES IN BOILING WATER 30 MINUTES AND DRAIN IN A STRAINER SET OVER A BOWL, RESERVING SOAKING LIQUID.  CHOP TOMATOES FINE.

IN A LARGE SKILLET, HEAT 3 TBS OLIVE OIL OVER MED-HIGH HEAT.  COOK ONIONS, STIRRING, UNTIL SOFT.  ADD SAUSAGE, STIRRING TO BREAK UP LARGE PIECES.  COOK UNTIL SAUSAGE IS WELL BROWNED.  DISCARD EXCESS FAT.

IN A SAUCEPAN MELT BUTTER OVER MODERATELY LOW HEAT AND WHISK IN FLOUR UNTIL SMOOTH.  COOK ROUX, WHISKING, 3 MINUTES.  ADD RESERVED SOAKING LIQUID AND MILK IN A STREAM, WHISKING CONSTANTLY.  SEASON WITH SALT AND PEPPER.  SIMMER, WHISKING OCCASIONALLY, 5 MINUTES, OR UNTIL THICK.  STIR IN SAUSAGE MIXTURE, TOMATOES AND 1 CUP OF ROMANO CHEESE.  (THIS SAUCE MAY BE MADE UP TO 3 DAYS IN ADVANCE, COOLED COMPLETELY, AND CHILLED, COVERED WELL.)

IN A LARGE SKILLET, HEAT 3 TBL OLIVE OIL ON HIGH HEAT UNTIL VERY HOT.  ADD BROCCOLI RABE, SAUTEING UNTIL WILTED.  ADD 1/4 CUP WATER, AND SEASON WITH SALT AND PEPPER.  SIMMER, PARTIALLY COVERED, UNTIL BROCCOLI RABE IS CRISP-TENDER, AND ALMOST ALL LIQUID IS EVAPORATED, ABOUT 2 MINUTES.  REMOVE SKILLET FROM HEAT, AND UNCOVER.

PREHEAT OVEN 375.

BRING 2 TOMATO SAUCE TO WARM.  POUR 1 CUP SAUSAGE SAUCE INTO A BAKING DISH COATED WITH COOKING SPRAY.  COVER WITH LASAGNE.   STIR BROCCOLI RABE INTO REMAINING SAUSAGE SAUCE.  SPREAD ABOUT 1 1/2 CUPS OF THE SAUSAGE/BROCCOLI SAUCE OVER PASTA.  SPRINKLE WITH SOME OF THE ROMANO CHEESE, THEN SOME OF THE MOZZARELLA.  TOP MOZZARELLA WITH ABOUT 1 CUP OF TOMATO SAUCE.  MAKE 2 MORE LAYERS IN THE SAME MATTER, BEGINNING AND ENDING WITH PASTA.  ON THE TOP LAYER OF LASAGNE, POUR ABOUT 2 CUPS OF SAUCE, THEN TOP WITH REMAINING CHEESES, AND SPRINKLE WITH CHOPPED PARSLEY.

COVER DISH TIGHTLY WITH FOIL, TENTING SLIGHTLY TO PREVENT FOIL FROM TOUCHING TOP LAYER, AND BAKE FOR 30 MINUTES.  REMOVE FOIL AND BAKE LASAGNE 30 - 40 MINUTES MORE, OR UNTIL TOP IS GOLDEN AND BUBBLY.  LET STAND 10 MINUTES BEFORE SERVING.

NOTE:  THIS LASAGNE CAN BE MADE AHEAD AND FROZEN.  TO BAKE LASAGNE FROZEN, PUT FROZEN, COVERED LASAGNE IN A LOW OVEN (275) UNTIL YOU CAN INSERT A KNIFE EASILY THROUGH IT, THEN BAKE AS ABOVE.  YOU CAN SUBSTITUTE PRETTY MUCH ANY GREEN FOR THE BROCCOLI RABE, SUCH AS SPINACH, ESCAROLE, SWISS CHARD, ECT.


TWO TOMATO SAUCE:

INGREDIENTS:

1 CUP PACKED DRIED TOMATOES
1 1/2 CUPS WATER
1 HEAD OF GARLIC, PAPERY OUTER SKIN REMOVED, BUT NOT SEPERATED INTO CLOVES
2 ONIONS, FINELY CHOPPED
1 CARROT, FINELY CHOPPED
2 CANS (28 OZ) CRUSHED TOMATOES
1 CAN (28 OZ) TOMATO PUREE
1/2 CUP RED WINE
1/4 CUP BASIL, JULIENNE (OR 2 TSP DRY)
1/4 CUP PARSLEY, CHOPPED (OR 3 TBL DRY)

METHOD:

IN A BOWL SOAK TOMATOES IN WATER FOR 30 MINUTES.  REMOVE FROM WATER AND PUREE IN A FOOD PROCESSOR, ADDING A LITTLE OF THE SOAKING LIQUID AS NECESSARY TO MAKE A THICK PUREE.  SET ASIDE. (YOU CAN USE ANY REMAINING SOAKING LIQUID IN SOUPS OR STOCKS, ECT)

COAT THE OUTSIDE OF THE HEAD OF GARLIC WITH OLIVE OIL.  WRAP IN FOIL.  ROAST IN A 400 OVEN FOR ABOUT 2 HOURS, OR UNTIL CLOVES ARE VERY SOFT WHEN TOUCHED.  SQUEEZE PULP FROM CLOVES INTO A FOOD PROCESSOR.  PUREE, ADDING A LITTLE OLIVE OIL AS NECESSARY TO MAKE A THICK PUREE.  SET ASIDE.

IN LARGE SAUCEPAN HEAT 4 TBL OLIVE OIL OVER MED-HIGH HEAT.  ADD ONION AND CARROT, AND SAUTE UNTIL ONION IS SOFT AND GARLIC JUST BEGINS TO BROWN.  ADD TOMATOES AND PUREE.  STIR WELL AND BRING TO A BOIL.

ADD WINE, DRIED TOMATO PUREE AND GARLIC PUREE.  RETURN TO A BOIL, THEN REDUCE HEAT TO LOW AND SIMMER FOR 45 MINUTES, STIRRING OCCASIONALLY.  ADD BASIL AND PARSLEY AND SEASON WITH SALT AND PEPPER.  SIMMER 15 MINUTES MORE, THEN SERVE.

MAKES ABOUT 6 - 8 CUPS.

NOTE:  THE SAUCE CAN BE MADE AHEAD OF TIME AND REFRIGERATED FOR UP TO 1 WEEK, OR FROZEN IN AN AIRTIGHT CONTAINER.  


SERVES 8 - 10

*********** END RECIPE **********


SHRIMP RAVIOLI WITH TOMATO CREAM SAUCE:

INGREDIENTS:

FOR PASTA:
1 3/4 CUPS FLOUR
2 EGGS
1 TSP SALT
EGG WASH (1 EGG + 2 TBL WATER BEATEN WELL)

FOR FILLING:
1 ONION, FINELY CHOPPED
3 CLOVES GARLIC, FINELY CHOPPED (OR 2 TSP JAR MINCED GARLIC)
1/4 TSP CRUSHED RED PEPPER FLAKES (OPTIONAL)
8 PLUM TOMATOES, PEELED, SEEDED AND COARSELY CHOPPED
1 LB SHRIMP, PEELED, DEVEINED AND CHOPPED
3 TBL JULIENNE PARSLEY (OR 1 TSP DRY)
1/4 CUP CHOPPED PARSLEY (OR 2 TBL DRY)
1/4 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)

FOR SAUCE:
4 CLOVES GARLIC, MINCED (OR 2 TSP JAR GARLIC)
1 28 OZ CAN CRUSHED TOMATOES
1/2 CUP RED WINE
1/4 CUP CHOPPED PARSLEY (OR 3 TBL DRY)
3 TBL CHOPPED BASIL (OR 1 TSP DRY)
1 1/2 CUPS CREAM ( OR EVAPORATED SKIM MILK)
1/2 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)

METHOD:

FOR THE PASTA:  HEAP THE FLOUR ON A BOARD AND MIX IN SALT.  MAKE A WELL IN THE CENTER.  BREAK EGGS INTO THE MIDDLE AND KNEAD TOGETHER TO FORM A SOFT, SMOOTH DOUGH.  COVER AND LET REST WHILE YOU MAKE THE FILLING.

FOR THE FILLING:  IN A SKILLET, HEAT 3 TBL OLIVE OIL OVER MED-HIGH HEAT.  ADD THE ONION AND GARLIC AND COOK UNTIL ONION IS SOFT, ABOUT 5 MINUTES. (ADD RED PEPPER HERE IF USING). ADD THE TOMATOES AND SHRIMP AND SIMMER GENTLY FOR ABOUT 15 MINUTES.  SEASON WITH SALT AND PEPPER.  COOK FOR ANOTHER 15 MINUTES.  REMOVE FROM HEAT, STIR IN BASIL,  PARSLEY, AND 1/4 CUP ROMANO CHEESE AND SET ASIDE IN THE REFRIGERATOR UNTIL COLD.

RUN PASTA THROUGH PASTA MACHINE TO FORM SHEETS ON THINNEST SETTING, OR ROLL BY HAND TO ABOUT 1/8" THICK.  
LAY PASTA SHEET ON A FLOURED SURFACE.  BRUSH WITH EGG WASH.  PLACE A TABLESPOON OF FILLING ABOUT 3" APART ON THE SHEET.  GENTLY PUT THE SECOND PASTA SHEET ON TOP, AND PRESS TIGHTLY BUT GENTLY AROUND THE FILLING TO SEAL.  CUT WITH A RAVIOLI CUTTER, OR A SMALL JUICE GLASS TO FORM CIRCLES, OR WITH A SHARP KNIFE TO FORM SQUARES.  COVER RAVIOLI WITH A LIGHTLY DAMPENED TOWEL TO REST FOR 15 MINUTES.

MEANWHILE PREPARE SAUCE - IN LARGE SAUCEPAN, HEAT 3 TBL OLIVE OIL OVER MED-HIGH HEAT.  ADD GARLIC, AND SAUTE 3-4 MINUTES OR UNTIL GARLIC BEGINS TO BROWN.  ADD TOMATOES AND RED WINE.  BRING TO A BOIL, THEN REDUCE HEAT AND SIMMER FOR ABOUT 30 MINUTES.  ADD PARSLEY AND BASIL, AND SEASON WITH SALT AND PEPPER.  ADD CREAM, AND SIMMER FOR 15 MINUTES MORE. STIR IN 1/2 CUP ROMANO CHEESE.  REMOVE FROM HEAT AND KEEP WARM.

BRING A LARGE POT OF SALTED WATER TO BOIL.  ADD RAVIOLI AND COOK UNTIL THEY ARE AL DENTE - USUALLY AFTER THEY FLOAT TO THE SURFACE, BUT TASTE TO BE SURE.  DRAIN WELL, AND SERVE WITH TOMATO CREAM SAUCE.  PASS EXTRA GRATED CHEESE.

NOTE:  IF YOU DONT WANT TO MAKE YOUR OWN PASTA SHEETS, YOU CAN BUY THEM IN ANY ITALIAN PASTA STORE, OR SOME ITALIAN DELIS.  YOU CAN MAKE THE RAVIOLI AHEAD OF TIME AND FREEZE THEM IN THIS WAY - COVER A BAKING SHEET WITH PARCHMENT PAPER OR PLASTIC WRAP AND LAY RAVIOLI ON IT, WITHOUT TOUCHING.  COVER WELL WITH PLASTIC WRAP AND FREEZE.  WHEN THEY ARE FROZEN, YOU CAN STORE THEM IN ZIP TOP PLASTIC BAGS.

SERVES 6

********** END RECIPE **********



CHICKEN LASAGNE ROLLS WITH FRESH TOMATO SAUCE:

INGREDIENTS:

1 LB LASAGNE
4 BONELESS, SKINLESS CHICKEN BREASTS (ABOUT 8 OZ EACH), COOKED
4 TBL TOMATO PASTE
1 CUP CHICKEN STOCK
1 1/2 CUPS CHOPPED TOMATO (YOU CAN USE CANNED DICED, NOT CRUSHED, TOMATO, SUCH AS DEL MONTE)
2 TBL CHOPPED CAPERS
1/2 TSP CRUSHED RED PEPPER FLAKES (OPTIONAL)
4 TBL PITTED AND CHOPPED BLACK OLIVES
1/2 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)
4 TBL JULIENNE BASIL (OR 1 TSP DRY)
1/4 CUP CHOPPED PARSLEY ( OR 2 TBL DRY)
FOR SAUCE:
2 LARGE ONIONS, CHOPPED
6 CLOVES GARLIC, CHOPPED (OR 2 TBL JAR MINCED GARLIC)
10 PLUM TOMATOES, CHOPPED
1/4 CUP DRY RED WINE
1/4 CUP JULIENNE BASIL (OR 2 TSP DRY)
1/4 CUP CHOPPED PARSLEY (OR 2 TBL DRY)
3 TBL BUTTER
FOR GARNISH:
1 CUP GRATED PROVELONE CHEESE
1/4 CUP CHOPPED PARSLEY


METHOD:

COOK PASTA IN A LARGE POT OF BOILING, SALTED WATER, UNTIL 5 MINUTES BEFORE IT SHOULD BE DONE ACCORDING TO PKG DIRECTIONS.  DRAIN AND COOL UNDER COLD WATER TO STOP COOKING.  TOSS WITH A LITTLE OLIVE OIL TO PREVENT STICKING.

CUT CHICKEN BREAST INTO LARGE DICE.  IN A FOOD PROCESSOR, PUREE CHICKEN BREAST WITH TOMATO PASTE.  ADD ABOUT 3 TBL OLIVE OIL, SLOWLY, THEN ADD CHICKEN STOCK.  TRANSFER PUREE TO A BOWL AND MIX IN THE 1 1/2 CUPS TOMATO, AND CAPERS.  SEASON WITH SALT AND PEPPER, AND RED PEPPER FLAKES, IF USING.  STIR IN BASIL, PARSLEY, OLIVES AND GRATED CHEESE.  SET ASIDE.

PREPARE SAUCE - IN A SAUCEPAN, HEAT 3 TBL OLIVE OIL OVER MED-HIGH HEAT.  ADD ONION AND GARLIC AND SAUTE UNTIL ONION IS SOFT AND GARLIC JUST BEGINS TO BROWN.  ADD TOMATOES AND BRING TO A BOIL.  ADD WINE.  SIMMER FOR 30 MINUTES.  ADD BASIL AND PARSLEY, AND SEASON WITH SALT AND PEPPER.  SIMMER FOR 15 MINUTES MORE.  REMOVE FROM HEAT, STIR IN BUTTER AND SET ASIDE.

PREHEAT OVEN TO 350.  ON A WORK SURFACE, LAY OUT LASAGNE PIECES.  LIGHTLY SEASON WITH SALT AND PEPPER.  SPOON ABOUT 2 TBL FILLING ON ONE END OF EACH PIECE OF LASAGNE.  ROLL UP EACH PIECE AND SECURE WITH A TOOTHPICK.

COAT A BAKING PAN WITH COOKING SPRAY.  PUT ABOUT 1 1/2 CUPS OF SAUCE IN THE BOTTOM OF THE PAN.  GENTLY PLACE LASAGNE ROLLS IN PAN.  COVER EACH PIECE WITH SAUCE, AND TOP WITH PROVELONE AND PARSLEY.  COVER, AND BAKE FOR 15 MINUTES.  UNCOVER, AND BAKE 30 MINUTES LONGER.  PASS WITH EXTRA SAUCE AND GRATED CHEESE.

NOTE:  THE SAUCE CAN BE MADE AHEAD OF TIME AND REFRIGERATED FOR UP TO 1 WEEK, OR FROZEN.  YOU CAN MAKE THE LASAGNE THE DAY BEFORE AND REFRIGERATE, OR COVER WELL, AND FREEZE.  TO HEAT, BAKE, COVERED, IN A LOW OVEN (275) UNTIL KNIFE CAN GO THROUGH LASAGNE EASILY.  THEN BAKE AS ABOVE.

SERVES 6 - 8

********** END RECIPE **********


RISOTTO WITH PORK RAGU:

INGREDIENTS:

5 CLOVES GARLIC, MINCED (OR 1 1/2 TBL JAR MINCED GARLIC)
1 CELERY STALK, CHOPPED
2 CARROTS, CHOPPED
8 OZ MUSHROOMS, CHOPPED
1 TBL CHOPPED ROSEMARY, OR 1/4 TSP DRY
1 CAN TOMATO PASTE
2 CUPS CHICKEN STOCK
2 LB CUBED PORK TENDERLOIN
1 ONION, CHOPPED
2 CUPS ARBORIO RICE
1/2 CUP DRY WHITE WINE
4 CUPS SIMMERING CHICKEN STOCK
4 TBL BUTTER
1/2 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)
1/4 CUP PARSLEY, CHOPPED

METHOD:

IN A SAUCEPAN, HEAT 3 TBL OLIVE OIL OVER MED-HIGH HEAT.  ADD GARLIC, CELERY AND CARROT, AND SAUTE UNTIL CARROT STARTS TO SOFTEN AND GARLIC IS JUST TURNING BROWN.  ADD PORK AND MUSHROOMS,  AND SAUTE UNTIL PORK IS BROWNED.  ADD TOMATO PASTE AND STOCK AND SIMMER FOR 1/2 HOUR OR UNTIL VERY THICK, MOST OF THE LIQUID EVAPORATED.

IN A  LARGE SAUCEPAN, HEAT 4 TBL OLIVE OIL OVER MED-HIGH HEAT.  ADD ONION AND SAUTE UNTIL ONION IS TENDER, BUT NOT BROWNED.  ADD RICE TO POT, AND SAUTE 3 MINUTES MORE.  ADD WINE , STIRRING CONSTANTLY UNTIL ENTIRELY ABSORBED.  ADD CHICKEN STOCK, 1/2 CUP AT A TIME UNTIL ABSORBED,  BEFORE ADDING NEXT ADDITION.  AFTER 4TH ADDITION OF STOCK, BEGIN TASTING RICE - RICE SHOULD BE AL DENTE WHEN DONE.  ADD PORK RAGU.

WHEN LAST ADDITION OF STOCK IS ABSORBED, REMOVE FROM HEAT, AND ADD BUTTER, GRATED CHEESE, & PARSLEY. SEASON WITH SALT AND PEPPER.

SERVES 6

********** END RECIPE **********


RISOTTO WITH CHICKEN LIVERS:

1 LB CHICKEN LIVERS
1 CUP FLOUR
1 ONION, CHOPPED
2 CARROTS, CHOPPED
1 SHALLOT, CHOPPED
4 CLOVES GARLIC, MINCED (OR 2 TSP JAR MINCED GARLIC)
4 OZ MUSHROOMS, SLICED
2 CUPS ARBORIO RICE
1/2 CUP DRY WHITE WINE
4 CUPS SIMMERING CHICKEN STOCK
3 TBL BUTTER
3/4 CUP PECORINO ROMANO CHEESE (OR PARMESAN)
1/4 CUP CHOPPED PARSLEY (OR 2 TBL DRY)
1 TBL CHOPPED THYME (OR 1/2 TSP DRY)

METHOD:

COMBINE FLOUR WITH SALT AND PEPPER.  DREDGE CHICKEN LIVERS IN FLOUR, SHAKING OFF EXCESS.  HEAT 3 TBL OLIVE OIL IN A SKILLET.  BROWN CHICKEN LIVERS ON BOTH SIDES, UNTIL WELL BROWNED.  REMOVE WITH SLOTTED SPOON,DRAIN ON PAPER TOWELS AND SET ASIDE.  IN SAME SKILLET, ADD MUSHROOMS AND COOK UNTIL WELL BROWNED AND MOST LIQUID HAS EVAPORATED.  ADD TO CHICKEN LIVERS AND SET ASIDE.

IN A  LARGE SAUCEPAN, HEAT 4 TBL OLIVE OIL OVER MED-HIGH HEAT.  ADD ONION, CARROT, SHALLOT, & GARLIC AND SAUTE UNTIL ONION IS TENDER, BUT NOT BROWNED.  ADD RICE TO POT, AND SAUTE 3 MINUTES MORE.  ADD WINE , STIRRING CONSTANTLY UNTIL ENTIRELY ABSORBED.  ADD CHICKEN STOCK, 1/2 CUP AT A TIME UNTIL ABSORBED,  BEFORE ADDING NEXT ADDITION.  AFTER 4TH ADDITION OF STOCK, BEGIN TASTING RICE - RICE SHOULD BE AL DENTE WHEN DONE.  ADD CHICKEN LIVERS AND MUSHROOMS.

WHEN LAST ADDITION OF STOCK IS ABSORBED, REMOVE FROM HEAT, AND ADD BUTTER, GRATED CHEESE, PARSLEY & THYME. SEASON WITH SALT AND PEPPER.

SERVES 6

********** END RECIPE **********


RISOTTO WITH ARTICHOKES, DRIED TOMATOES AND WALNUTS:

INGREDIENTS:

1 (16 OZ) PKG FROZEN ARTICHOKE HEARTS, DEFROSTED, DRAINED WELL AND CHOPPED
1/2 CUP PACKED DRIED TOMATOES, RECONSTITUTED AND CHOPPED, OR 1/2 CUP JAR DRIED TOMATOES, DRAINED WELL AND CHOPPED
1 ONION, CHOPPED
5 CLOVES GARLIC, CHOPPED (OR 1 TBL JAR CHOPPED GARLIC)
1 LEEK, WASHED WELL AND THINLY SLICED
2 CUPS ARBORIO RICE
1/2 CUP DRY WHITE WINE
4 CUPS SIMMERING CHICKEN STOCK
1 CUP TOASTED, CHOPPED WALNUTS
3 TBL BUTTER
1/2 CUP GRATED PECORINO ROMANO CHEESE
1/4 CUP CHOPPED PARSLEY

METHOD:

IN A  LARGE SAUCEPAN, HEAT 4 TBL OLIVE OIL OVER MED-HIGH HEAT.  ADD ONION, GARLIC, LEEK, AND ARTICHOKES AND SAUTE UNTIL ONION IS TENDER, BUT NOT BROWNED.  ADD RICE TO POT, AND SAUTE 3 MINUTES MORE.  ADD WINE , STIRRING CONSTANTLY UNTIL ENTIRELY ABSORBED.  ADD CHICKEN STOCK, 1/2 CUP AT A TIME UNTIL ABSORBED,  BEFORE ADDING NEXT ADDITION.  AFTER 4TH ADDITION OF STOCK, BEGIN TASTING RICE - RICE SHOULD BE AL DENTE WHEN DONE.  ADD DRIED TOMATOES.

WHEN LAST ADDITION OF STOCK IS ABSORBED, ADD WALNUTS.  REMOVE FROM HEAT, AND ADD BUTTER, GRATED CHEESE, AND PARSLEY. SEASON WITH SALT AND PEPPER.

SERVES 6

********** END RECIPE **********


MINESTRONE DI RISO (VEGETABLE SOUP WITH RICE):

INGREDIENTS:

1 CUP BORLOTTI BEANS (OR CRANBERRY BEANS)
2 OZ PANCETTA, FINELY CHOPPED
1 ONION, FINELY CHOPPED
2 TBL BUTTER
2 CELERY STALKS, DICED
2 CARROTS, DICED
2 ZUCCHINI, DICED
2 MEDIUM POTATOES, PEELED AND DICED
4 LARGE, RIPE TOMATOES (OR 6 PLUM TOMATOES) PEELED AND CHOPPED
1 TBL TOMATO PASTE
8 CUPS CHICKEN STOCK
1 CUP GREEN BEANS, CUT INTO BITE SIZE PIECES
1/2 CUP ARBORIO RICE
1/4 CUP PARSLEY (OR 2 TBL DRY)
2 TBL CHOPPED ROSEMARY (OR 1/2 TSP DRY)
1/2 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)

METHOD:

SOAK BEANS OVERNIGHT IN COLD WATER TO COVER; DRAIN.  COMBINE PANCETTA, ONION AND BUTTER IN A LARGE SAUCEPAN AND COOK OVER MED HEAT UNTIL GOLDEN, STIRRING FREQUENTLY.  ADD THE CELERY, CARROTS, ZUCCHINI, BEANS AND POTATOES.  SEASON WITH SALT AND PEPPER AND COOK, STIRRING, FOR 5 MINUTES.  ADD TOMATOES AND TOMATO PASTE, BROTH AND GREEN BEANS AND BRING TO BOIL.  LOWER HEAT AND SIMMER, COVERED FOR 2 HOURS.

ADD RICE AND COOK UNCOVERED OVER HIGH HEAT FOR 10 MINUTES. REMOVE FROM HEAT AND STIR IN ROMANO CHEESE, PARSLEY AND ROSEMARY.

LADLE SOUP INTO BOWLS AND PASS EXTRA GRATED CHEESE.

NOTE:  IF YOU ARE UNABLE TO FIND BORLOTTI OR CRANBERRY BEANS, YOU CAN SUBSTITUTE DRIED GREAT NORTHERN OR CANNELINI BEANS.  

SERVES 6


ROSEMARY AND OLIVE FOCCACIA:

INGREDIENTS:

1 ENVELOPE DRY YEAST
1/2 CUP WARM WATER
4 CUPS BREAD FLOUR
4 TBL EXTRA VIRGIN OLIVE OIL
LEAVES OF 1 LARGE, FRESH ROSEMARY SPRIG
1/2 CUP SLICED BLACK OLIVES
COARSE SALT

METHOD:

DISSOLVE THE YEAST IN WARM WATER AND LET STAND FOR 10 MINUTES.  HEAP THE FLOUR ON A BOARD AND MAKE A WELL IN THE CENTER.  POUR THE DISSOLVED YEAST INTO THIS AND ADD SUFFICIENT WATER TO MAKE A SOFT DOUGH.  KNEAD THE DOUGH UNTIL VERY SMOOTH AND ELASTIC, AT LEAST 10 MINUTES.  FORM IT INTO A BALL.  SPRINKLE THE INSIDE OF A LARGE BOWL WITH FLOUR.  PLACE DOUGH IN BOWL AND COVER WITH A CLEAN CLOTH.  LET STAND IN A WARM PLACE UNTIL DOUBLED IN VOLUME.

PREHEAT OVEN TO 450

KNEAD THE DOUGH AGAIN BRIEFLY.  ROLL OUT ON A LIGHTLY FLOURED BAKING SHEET INTO A CIRCLE ABOUT 3/8" THICK.  LET RISE AGAIN FOR 30 MINUTES.  USING THE HANDLE OF A WOODEN SPOON, MAKE INDENTATIONS ALONG THE DOUGH, ABOUT 1/2" APART, COVERING THE ENTIRE SURFACE OF THE DOUGH.  BRUSH DOUGH WITH OIL AND SCATTER ROSEMARY AND OLIVES ON THE TOP.  SPRINKLE WITH COARSE SALT.  BAKE UNTIL GOLDEN BROWN, LET COOL SLIGHTLY BEFORE SERVING.

SERVES 6 - 8


ITALIAN VEGETABLE SALAD WITH BALSAMIC VINAIGRETTE:

INGREDIENTS:

1 FENNEL BULB, GREENS REMOVED, THINLY SLICED
1 HEAD RADICCHIO, TORN INTO BITE SIZE PIECES
1 SMALL BUNCH ARUGULA, TORN INTO BITE SIZE PIECES
2 ENDIVES, THINLY SLICED
1 HEAD ROMAINE LETTUCE, TORN INTO BITE SIZE PIECES
1 RED ONION, THINLY SLICED
1/2 CUP HALVED BLACK OLIVES
3 PLUM TOMATOES, CHOPPED
1/2 CUP DRIED TOMATOES, RECONSTITUTED AND JULIENNE, OR 1/2 CUP JAR DRIED TOMATOES, DRAINED WELL AND JULIENNE
FOR THE VINAIGRETTE:
3 CLOVES GARLIC, MINCED (OR 2 TSP JAR MINCED GARLIC)
1/2 CUP BALSAMIC VINEGAR
3/4 CUP EXTRA VIRGIN OLIVE OIL
1 TBL SUGAR
3 TBL CHOPPED PARSLEY (OR 1 TBL DRY)
2 TBL JULIENNE BASIL (OR 1 TSP DRY)

METHOD:

WASH WELL AND COMBINE ALL VEGETABLE INGREDIENTS, TOSSING WELL TO COMBINE.

IN A LARGE BOWL ADD GARLIC AND BALSAMIC VINEGAR.  WHISK IN SUGAR, HERBS AND SEASON WITH SALT AND PEPPER.  WHISKING CONSTANTLY, ADD OIL IN A THIN STREAM UNTIL IT IS ALL ADDED.  ADD AS MUCH VINAIGRETTE AS YOU DESIRE ONTO SALAD, AND TOSS.  LET SIT 10 MINUTES BEFORE SERVING.

SERVES 6

********** END RECIPE **********


CHOCOLATE FILLED FRIED RAVIOLI WITH WHITE CHOCOLATE AND RASPBERRY SAUCE:

INGREDIENTS:

1 3/4 CUPS PLAIN FLOUR
1/2 TSP SALT
1 TBL SUGAR
2 EGGS
1 CUP BUTTER
2 TBL INSTANT COFFEE GRANULES
12 OZ SEMI SWEET CHOCOLATE, CUT INTO SMALL PIECES
3/4 CUP SUGAR
6 EGG YOLKS
3 TBL AMARETTO
2 TBL VANILLA
EGG WASH (1 EGG BEATEN WELL WITH 2 TBL WATER)
OIL FOR DEEP FRYING
16 OZ WHITE CHOCOLATE
8 OZ RASPBERRIES
1 CUP SUGAR
1 TBL VANILLA
WHOLE RASPBERRIES FOR GARNISH

METHOD:

TO MAKE PASTA, COMBINE FLOUR, SALT AND SUGAR.  HEAP ON A BOARD, AND MAKE A WELL IN THE CENTER.  BREAK EGGS INTO THE CENTER.  WORK EGGS INTO FLOUR TO FORM A DOUGH; KNEAD UNTIL SMOOTH AND ELASTIC.  ROLL DOUGH OUT INTO 2 SHEETS OF EQUAL SIZE, ABOUT 1/8" THICK (IF USING PASTA MACHINE, USE THINNEST SETTING). COVER SHEETS WITH LIGHTLY DAMPENED TOWEL TO REST, AND PREPARE FILLING.

IN A SAUCEPAN HEAT THE BUTTER, COFFEE, AND CHOCOLATE OVER LOW HEAT JUST UNTIL SMOOTH.  COOL FOR A FEW MINUTES.

BEAT THE SUGAR AND THE EGG YOLKS TOGETHER WITH AN ELECTRIC MIXER UNTIL LIGHT AND LEMON COLORED, ABOUT 5 MINUTES.  BEAT IN THE CHOCOLATE MIXTURE, AMARETTO, AND VANILLA.

LAY OUT PASTA SHEET ON LIGHTLY FLOURED WORK SURFACE.  BRUSH LIGHTLY WITH EGG WASH.  DROP FILLING BY TBL ABOUT 2" APART.  GENTLY COVER WITH OTHER PASTA SHEET.  PRESS FIRMLY AROUND FILLING TO SEAL.  CUT INTO RAVIOLI USING CUTTER, OR SMALL JUICE GLASS FOR CIRCLES, OR A VERY SHARP KNIFE FOR SQUARES.  SEAL EDGES WITH THE TINES OF A FORK, TO MAKE SURE IT IS SEALED COMPLETELY.

HEAT OIL IN A DEEP FRYER OR SAUCEPAN UNTIL JUST BELOW SMOKING.  FRY RAVIOLI QUICKLY UNTIL GOLDEN AND REMOVE FROM OIL PROMPTLY.  LET DRY ON PAPER TOWELS.

FOR RASPBERRY SAUCE - PUREE RASPBERRIES IN A FOOD PROCESSOR.  STRAIN THROUGH A FINE SIEVE.  RETURN TO FOOD PROCESSOR AND PROCESS WITH SUGAR AND VANILLA UNTIL SMOOTH.

MELT WHITE CHOCOLATE OVER DOUBLE BOILER OR IN MICROWAVE UNTIL MELTED AND SMOOTH.

PLACE ABOUT 1/4 CUP RASPBERRY SAUCE IN THE BOTTOM OF A DESSERT BOWL.  ADD RAVIOLI.  DRIZZLE WITH MELTED WHITE CHOCOLATE AND GARNISH WITH WHOLE RASPBERRIES.

NOTE:  YOU CAN ALSO POACH THE RAVIOLI IN "VANILLA WATER" - SIMPLY ADD 2 TBL VANILLA OR 1 VANILLA BEAN, BROKEN INTO PIECES TO A LARGE POT OF BOILING WATER, POACH THE RAVIOLI UNTIL THEY FLOAT, AND SERVE.  IF YOU DO NOT WANT TO MAKE YOUR OWN PASTA,  YOU CAN PURCHASE PASTA SHEETS IN AN ITALIAN PASTA STORE, OR SOME ITALIAN DELIS. 

SERVES 4 -6

****** END OF RECIPE - AND END OF CHAT!!!!!! ******


Enjoy Everyone!!!!!

Nancy
8=: )

