2 lbs. lean kosher ground beef
1 tsp. crushed fresh garlic
1 tsp. dried basil
1 large egg
4 tbs. good quality - unflavored- bread crumbs (Kosher - *Parve*)
2 tbs. olive oil
1 large onion - finely chopped
1 carrot finely chopped
3 stalks celery - finely chopped
2 tsp. dried oregano
1/2 tsp. black pepper
2 tbs. general purpose flour
1-1 1/2 cups "kosher" dry red wine
4 cups crushed tomatoes (plum tomatoes are delicious in this recipe)
1 tsp. vinegar
1/4 cup chopped parsley
1 lb. thin FEDERICI brand spaghetti

DIRECTIONS:

Mix 1 pound of kosher ground beef with 1/2 tsp. garlic and 1/2 tsp. basil. Add egg and bread crumbs, and mix well. Heat oil in a large pot. Form meat mixture into 1-inch balls, and fry until golden in the hot oil. Remove meat balls to a plate. Add the onions, carrots, and celery to the pot, and cook until the onion is translucent. Add the remaining ground beef, and stir until the meat has lost its red color. Sprinkle flour over the browning meat, and mix. Add the wine, and cook, while stirring, at high heat for 1 minute. Add the tomatoes, vinegar, and parsley. Return the meatballs to the pot. Check for seasoning (more wine, vinegar, garlic, pepper, etc.) Cook very slowly for about 2 hours, adding a little water if needed. Be sure to stir often because the tomato sauce will burn. Bring 3-4 quarts of salted water to boil in a large soup pot or pasta pot. Cook the spaghetti according to the package directions. When "al dente," drain the spaghetti, and put back into the large pot. Quickly stir in several tablespoons of the spaghetti sauce to keep the spaghetti from sticking to itself. Serve mounds of the spaghetti with sauce and meatballs on top, according to taste. It's also fine to mix most of the sauce and meatballs directly into the pasta and serve in large bowls. Be sure not to rinse the spaghetti after cooking. This cools the spaghetti, and makes for a watery dish.

YIELDS: 6-8 servings

 

DANTE'S PENNE WITH BROCCOLI

INGREDIENTS:

1 lb. penne Italian type pasta (TAMMA PASTA)
1-1/4 lb. florets of broccoli (check well for infestation)
1/3 lb. pastrami
extravirgin olive oil
1 clove garlic
salt
pepper

DIRECTIONS:

Bring 3 quarts of water to the boil and salt it. In the meantime check, wash and peel the broccoli well, and throw them into the boiling water and wait until they cook (approximarely 7 minutes are needed). Remove them from the hot water using a slotted spoon, leaving the water on the gas, which with be needed to cook the pasta. While the pasta cooks, in a large bowl, squeeze half of the broccoli and leave them to sauté together with the cooked penne, that should be "al dente", some slices of pastrami, a clove of garlic and a pinch of pepper. Serve, garnishing with a few whole broccoli.

YIELDS: 4 servings

 

MAMA NONNA'S EGGPLANT PARMIGIANO

INGREDIENTS:

4 eggplants - peeled and sliced into 1/4" thick slices
3 tbs. olive oil
1 medium onion - chopped
1 large can chopped tomatoes - with their juice
1 small carrot - chopped
1 rib celery - chopped
2 basil (nice sized bunches of)
3 lbs. FIERRO "KOSHER" mozzarella cheese - cubed
5 oz. grated "KOSHER" Parmesan cheese
flour for dusting
canola oil for frying

DIRECTIONS:

Salt the eggplant slices, place in a colander and press them under a full plate to weigh them down for an hour to release bitter juices. Pat the slices dry with paper toweling, and sprinkle them with flour, shaking off any excess. Deep fry the slices, a few at a time, and lay them on toweling to absorb the oil.

Heat the olive oil, and add the chopped onion and carrot and cook until the onion is translucent.
Add the tomatoes, celery and an entire bunch of basil. Simmer together for half an hour. Remove the cooked basil, replace with the leaves of the fresh remaining basil, and blend in a food processor.

Place a layer of eggplant into a good-sized baking dish and cover with a light layer of tomato sauce.
Place a second layer of eggplant on top, another light layer of sauce, and dot well with cubes of mozzarella.

Sprinkle over a layer of grated Parmesan. Cover again with another layer of eggplant, sauce, and the two cheeses.
Repeat until everything is used up, finishing with a layer of cheese.

Heat oven to 400 degrees Farenheit. Place the baking pan in the oven, cook until bubbly (70 minutes) and serve warm.

 

MICHAEL FIERRO'S PEARS FILLED WITH RICOTTA CHEESE MOUSSE

INGREDIENTS:

1/2 cup white wine -\- good-quality
6 tbs. sugar
6 firm bosc pears &/or other dessert pears --
[halved, cored and peeled]
1/4 cup FIERRO brand kosher ricotta cheese
1 tbs. semisweet cocoa powder

DIRECTIONS:

In a large flat surfaced saucepan large enough to hold the pear halves in a single layer, combine the wine and half of the sugar and bring to a boil over low heat, stirring slowly to dissolve the sugar. Boil for 2 minutes.
Add the pear halves hollow sides down and continue to cook over low heat, turning once, until tender when pierced with a fork, about 10 minutes longer.
Using a slotted spoon, transfer the pears to a plate and let cool. Reserve the liquid in the pan.

In a bowl, stir together the ricotta, the remaining sugar and the cocoa
powder until well mixed.

Arrange the pear halves on a platter hollow sides up. Spoon an equal amount of the ricotta mixture atop each half. Pour the reserved liquid over the top and serve.

Notes: Pere Ripiene di Spuma di Ricotta. Select ripe yet firm pears. Use a good quality kosher white wine, either dry or sweet, depending upon your preference. In summertime, it is a nice touch to serve the pears on a chilled platter. Ground SERRANI brand espresso-roast coffee beans can be substituted
for the cocoa.
YIELDS: 6

 

STEFANO'S ITALIAN CREAM CAKE

INGREDIENTS:

2 cups sugar
1/2 cup light butter
2 large egg yolks
2 cups flour (all-purpose)
1 tsp. baking soda
1 cup low-fat buttermilk
1/2 cup chopped pecans
1 tsp. butter extract
1 tsp. coconut extract
1 tsp. vanilla extract
6 large egg whites (at room temperature)
Lemon rind (optional)
Cooking spray

DIRECTIONS:

I. Prepare Cream Cheese Icing; cover and chill. (see recipe below)
II. Preheat oven to 350 degrees Farenheit.

III. Coat bottoms of 3 (9-inch) round cake pans with cooking spray (do not coat sides of pans),
and line bottoms of pans with wax paper. Coat wax paper with cooking spray. Dust with flour; set aside.

IV. Combine sugar and butter in a large bowl; beat at medium speed of a mixer until well-blended.
Add egg yolks, 1 at a time, beating well after each addition. Combine flour and baking soda; stir well.
Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
Stir in pecans and extracts.

V. Beat egg whites at high speed of a mixer until stiff peaks form (do not overbeat).
Fold egg whites into batter; pour batter into prepared pans. Bake at 350 degrees for 23 minutes.
Let cool in pans 5 minutes on a wire rack. Loosen cake layers from sides of pans using a narrow metal spatula;
turn out onto wire racks. Peel off wax paper; let cool completely.

VI. Place 1 cake layer on a plate. Spread with 2/3 cup 'Cream Cheese Icing'; top with another cake layer.
Repeat with 2/3 cup icing and remaining layer, ending with cake layer. Spread remaining icing over sides
and top of cake. Garnish with lemon rind, if desired.

CREAM CHEESE ICING

INGREDIENTS:

1 1/2 tsp. chilled light butter
1/2 pkg.(8 oz.) - low fat cream cheese - chilled
2 cups sifted powdered sugar
1 tsp. vanilla extract

DIRECTIONS:

Beat butter and cheese at high speed of a mixer until fluffy. Add sugar; beat at low speed until well-blended. Add vanilla; beat well.

 

SIMONE'S LEMON RICOTTA PANCAKES with FRUIT

INGREDIENTS:

4 large eggs - separated
1 1/3 cup "KOSHER" ricotta cheese (FIERRO brand)
1 1/2 tbs. sugar
1 1/2 tbs. lemon zest
1/2 cup flour (all purpose)
applesace / baked apples
K.E. FARM maple syrup

DIRECTIONS:

Whisk together egg yolks, ricotta, sugar and zest.
Add flour gradually and stir until well blended.
Beat egg whites until they hold stiff peaks and fold into mixture.
Butter skillet and drop 1/4 cup pancake batter.
Serve with warmed applesauce or baked apples on top with K.E. FARM maple syrup
YIELDS: approximately 15 small pancakes.

 

LORIDONNA'S LEMON RICOTTA CHEESE PANCAKES

INGREDIENTS:

3/4 cup flour (all purpose)
1/2 tsp. grated nutmeg
1 tsp. baking powder
1 cup ricotta cheese (FIERRO brand "Kosher")
2 eggs
1/3 cup milk
1/3 cup canola oil
1 large lemon juice / finely grated zest
confectioners' sugar
maple syrup

DIRECTIONS:

Combine the dry ingredients. In a separate bowl combine all of the wet ingredients, then mix with the dry ingredients. Pour approximately 1/4 cup batter on a non-stick frying pan (400 degrees Farenheit). Cook until golden brown. Flip once.

Arrange on plate and dust with confectioners's sugar. Garnish with a wedge of lemon and serve with maple syrup.
YIELDS: 4 servings.

 

STUFFED MUSHROOMS A LA ROBERTA
Select large Mushrooms, about 1 1/2 - 2 inches in diameter.

INGREDIENTS:

1-1/2-2 lb. white mushrooms
2 tbs. olive oil
1 tsp. crushed garlic
1-1/4 cup bread crumbs (1 cup fresh Crumbs + 1/4 cup dried Crumbs)
1/4 cup chopped parsely
1/4 cup grated cheese (Parmeggiano - Parmasean)
1/2 tsp. dried oregano
1/2 tsp. salt
1/8 tsp. ground black pepper
1/3 cup vegetable consumme
1/3 cup olive oil

DIRECTIONS:

A. Clean the mushrooms.
Removing the stems, cutting a thin sliver off the bottom.
Chop the stems extremely fine (or use a food processor)
B. Heat a small frying pan, add 2 tbs. olive oil. Add 1 tsp. crushed garlic, saute 10 seconds. Add chopped stems, stir, saute about 4 - 5 minutes.Remove from heat, set aside to cool.
C. Pre-heat the oven to 400º degrees Farenheit.
D. In a large bowl, combine/mix bread crumbs, parsley, cheese, oregano, salt & black pepper. Add cooled, sauteed garlic and mushroom stems. Mix well.
E. Add vegetable consumme, stir well,
F. Add olive oil, stir well, let sit 5 minutes.
G. With a spoon, fill the cavity of each mushroom, packing the filling tightly. Fill them well so the fillng makes a slight dome on top. [This step may be done the day before. [Lay the Mushrooms stuffed side up on a baking pan/sheet or plate, cover them with plastic wrap, refrigerate.
H. Transfer the Mushrooms, stuffed side up onto a baking pan/sheet.
(if you desire: lighty grease the baking pan/sheet)
I. Bake the Mushrooms at 400º Farenheit for 25 - 30 minutes or until the stuffing has browned well.
NOTE: (take notice that the stuffing has shrunk a bit)
J. Remove from oven, transfer to a serving plate, Allow Mushrooms to cool for a few minutes before serving. Serve them warm or set aside and serve them later at room temperature.

PASTA FRANCESCO

INGREDIENTS:

1 lb. dry pasta (choose spaghetti, linguini, rottini or farfalle)
2/3 cup walnuts (coarsely chopped)
1/2 cup ripe black olives (sliced in half)
1/2 cup roasted sweet pimiento or peppers (cut into large dice shapes)
1/2 cup fresh parsely (finely chopped)
4 tbs. fresh basil (shredded)
4 tbs. olive oil
1 - 2 tsp. fresh garlic (crushed)
1/4 tsp. salt
1/8 tsp. ground black pepper

DIRECTIONS:

A. Cook pasta according to directions.
B. Place the walnuts, olives, roasted pimiento or peppers, parsely & basil. in a large serving bowl and mix.
C. As the pasta is almost ready, heat a medium frying pan. Add olive oil. Briefly saute crushed garlic until barely golden. DO NOT overcook garlic. It will get bitter if it burns.
D. Drain cooked pasta. Add it to the frying pan with the olive oil and garlic.
E. Add salt and black pepper. Toss quickly to thoroughly coat the pasta.
F. Pour the coated pasta into a serving bowl. Toss well to mix to incorporate all the ingredients.

NOTE: IF SERVING WARM,
Add any OPTIONAL ingredients, toss, serve. (parmigiano cheese, mushrooms, anchovies, etc.)

IF SERVING COLD, Refrigerate and serve later or the next day.
Best to use TAMMA brand Rottini, Farfalle or some other bite-size TAMMA Pasta. The longer Spaghetti or Linguini tends to stick together.
Do NOT add OPTIONAL ingredients now. Add OPTIONAL ingredients just before serving.

 

PAULA'S MIXED BERRIES with RICOTTA CREME

INGREDIENTS:

3 cups ricotta cheese (Fierro brand)
1 quart blackberries
1 quart strawberries
1 quart raspberries
1/2 cup powdered sugar
3 ounces bittersweet chocolate - chopped
1/2 orange zest only
3/4 cup toasted almond slivers
6 sprigs mint

DIRECTIONS:

A. Combine all berries in a large bowl.
B. Place ricotta and sugar in a blender/processor/mixer and mix until smooth, or mix by hand.
C. Remove from the blender/processor/mixer and stir in the remaining ingredients.
D. Serve half cup of the berries per person.
E. Top with a good sized dollop of the ricotta creme.
F. Garnish with mint sprig.

YIELDS: 6 servings.

NOTE: This is also good with wedges of winter pears, slices of star fruit, circles of navel oranges and bananas.

 

ALFI'S NEOPOLITAN BISCOTTI

INGREDIENTS:

1-1/2 cup whole almonds - divided
2 cups flour
¾ cup sugar
½ tsp. baking powder
½ tsp. baking soda
½ tsp. cinnamon
1/3 cup honey
1 egg
1 egg yolk
1 tsp. grated orange peel

DIRECTIONS:

A. Preheat oven to 350 degrees Farenheit. Line a large baking sheet with foil. Grease the foil.

B. In a blender/food processor, grind ¾ cup of the almonds.

C. Transfer almonds to a bowl and add flour, sugar, baking powder, baking soda, and cinnamon.

D. In another bowl, blend well together honey, oil, egg, yolk, and orange peel.

E. Add honey mixture to dry ingredients and stir until dough holds together.

E. Place dough onto a lightly floured surface.

F. Add remaining ¾ cup of almonds and blend into dough to distribute evenly.

G. Divide dough in half.

H. Roll each half into a 12" long, 3" wide log.

I. Place logs on greased foil, spacing about 4" apart.

J. Bake about 40 minutes, or until firm. There may be cracks.

K. Remove sheet from oven and place on a rack for 15 minutes to cool.

L. Don't shut off the oven!

M. Transfer logs to a cutting surface, using a serrated knife, cut the logs diagonally into ¾" thick slices.

N. Place the slices, cut side down onto the baking sheet and bake 10-12 minutes, until dry.

O. Cool on sheet on rack.

YIELDS: 48 pieces

JUAN'S CHOCOLATE-PISTACIO BISCOTTI

 

INGREDIENTS:

1 cup shelled unsalted pistachio nuts
8 tbs. unsalted "PARVE" margarine*-softened-(1 stick) (*for milchig replace with butter)
1 cup sugar
1 egg
½ cup orange juice
2 cup flour
¼ cup unsweetened cocoa
1 tsp. baking soda
1 tsp. cinnamon
¼ tsp. salt

DIRECTIONS:

A. Preheat the oven to 350 degrees Farenheit.

B. Spread the nuts on a cookie sheet and toast about 10 minutes.

C. Cool, then coarsely chop and set aside.

D. Using an electric mixer, cream the butter and sugar until blended.

E. Beat in the egg and orange juice.

F. In another bowl, combine the flour, cocoa, baking soda, cinnamon, and salt.

G. Gradually beat the dry ingredients into the margarine* mixture.

H. Stir in the nuts. Divide the dough in half.

I. Cover the dough and let it rest for 10 minutes.

J. Grease 2 cookie sheets.

K. Form each half of the dough into an 11"x 4" log.

L. Place one log on each cookie sheet.

M. Bake the logs for 20-25 minutes.

N. Remove from the oven and let cool for 15 minutes.

O. Transfer logs to a cutting surface and with a serrated knife cut on the diagonal into ¾" slices.

P. Place the slices on their sides on the cookie sheets and bake 10-12 minutes.

Q. Cool on sheet on rack.

YIELDS: 30 pieces

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