Food Minia

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 ...

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...

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 boil...

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...

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 PARME...

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 te...

 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. SAU...

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. ~ Bechamel Sauce ½ gallon whole milk -cold 1 stick unsalted butter 4 he...

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, whi...