Fried Stuffed Rice Balls Video Recipe

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Sophia Loren'S Spaghetti Con Pomodoro Crudo

Ok, I made this recipe the other day, instead of spaghetti I used the San Giorgio Trio Italiano pasta.(it's three kinds of pastas, you don't have to use that brand you can do it yourself my mom used to do it all the time, just buy different kinds of pastas but same brand).
I didn't use capers, and I added crushed red peppers to it..It was delicious. It's also good cold.

Sophia Loren'S Spaghetti Con Pomodoro Crudo

1 1/2 pounds spaghetti

2 pounds tomatoes, not quite ripe, chopped

1/2 pound fresh mozzarella, thinly sliced

2 medium red or Vidalia onions (or less), thinly sliced

1/4 cup pitted Sicilian green olives, roughly chopped

2 tablespoons drained capers

1/4 cup minced Italian parsley

10 to 12 chopped fresh oregano leaves

    or 1/4 teaspoon dried

1 to 2 cloves garlic, crushed

Salt

Freshly ground pepper

1/2 cup extra-virgin olive oil

Freshly grated Parmigiano cheese (optional)

Cook the pasta until just al dente. While the pasta is cooking, place in a large serving bowl the tomatoes, mozzarella, onions, olives, capers, parsley, oregano, garlic, and salt and pepper to taste. Pour the oil over and toss gently.

When pasta is ready, pour it into a colander and quickly rinse it under cold water; drain well and add the warm spaghetti to the bowl. Toss to combine, remove the garlic if desired, and serve. Pass the cheese at the table.

Yields 6 servings.

Mom's Fried egg with Tomato Sauce

                                   ~~~~~ Recipe is been revised by me~~~~
This is one of my favorite dish that my mom used to make a lot for us, you can make it for breakfast, lunch and dinner. 

(Mom only topped it with grated cheese, but I added the mozzarella to it. Her original recipe is without the mozzarella.)

2 eggs

2 - 3 tablespoons extra virgin olive oil

salt and pepper to taste

1/4 cup already made sauce (heated)

romano or parmesan grated cheese 

1 slice fresh mozzarella (optional)

In a nonstick skillet on low to medium heat, heat the oil, crack the eggs in the hot oil add salt and pepper to taste, cover and cook for about 2 to 3 minutes, make sure the eggs are not too runny then add the sauce and grated cheese, top and mozzarella (optional), cover and cook for about another 2 to 4 minutes or until mozzarella is melted .

Serve with italian bread or toast.

I did it my way Pizzelle

I have added extra ingredients for this recipe so I named it I did it my way...lol

Anyway they come out really crispy, but I have learned that you can't put too much of the dough on the iron or they will come out too thick. So you would have to try a few to make sure you are not putting too much of the dough.

1 3/4 cups all-purpose flour
3/4 cup sugar
3 eggs
1/2 cup (1 stick) unsalted butter, melted
1 tsp. vanilla extract
1 1/2 tbsps anise extract
2 tsp. baking powder
2 tbsps milk




In a bowl whisk the eggs and sugar, about 2 to 3 minutes. Add melted butter, vanilla and anise extract and whisk until blended.


Add half of the flour by folding into the egg mixture, then add the other half do the same and add the baking powder until blended.


Heat the pizzelle maker, spoon about 1 tablespoon of the batter onto the center of pizzelle maker and close the lid tight. cook until golden brown. When cooled dust with powered sugar, keep them in a air tight container.


You can also shape them while they are hot into a cup or cone and fill them with your favorite filling.

~~~Copyright 2011~~~This material may not be published, rewritten or redistributed.

Mom's Orange salad (insalata di arance)

This was one of my mom's favorite summer salad.

Everyone loved it. It's so refreshing.

Serves about 4 to 6

Ingredients

4 big oranges

2 to 3 scallions cleaned and cut small 

4 tablespoons olive oil, 

2 tablespoons water

crushed red pepper to your taste.

salt and pepper to taste.

Directions

Peel oranges, section them and cut into bite sizes.

Add all ingredients and stir well. Refrigerate before serving. Serve with italian bread.

Mom added a little bit of water to the salad so it would make more juice for dipping the bread.

Garibaldi’s cap

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Thank you CookItalia for sharing this recipe

I just made CookItalia's Garibaldi’s cap recipe. Picture came out a little blurry..Thanks for sharing this recipe, it's a great dish, everyone loved it, even my husband's friends from work.

I Cassateddi (Ricotta Tarts)

These are the easter treats that my grandmother used to make for us kids they were my favorite, I used to ask my grandmother to make them even though it was not easter and of course she did. My kids go crazy for them. 

1 cup flour
3/4 cup butter at room temperature
1 teaspoon salt
1/2 cup milk






for filling


2 cups ricotta
1/4 cup sugar
1 egg
1 teaspoon cinnamon (extra cinnamon to sprinkle)
orange zest or 1/4 teaspoon orange extract
colored sprinkles candies to decorate

Preheat oven at 350 degrees.

In a bowl add the butter half the flour and salt, mix with your hands knead the dough by pulling and compacting to an elastic consistency. Then pour the milk and continue to knead add the remaining flour so it will not be sticky. Dough should not stick to your hands, it should be slightly elasticity.

Let the dough rest, meantime prepare the filling. In a bowl add all the ingredients and mix until the ricotta is smooth. If the ricotta is a little runny you can add a little bit of flour but don't over do it. Now the hardest part: roll out the dough. Divide the dough into small balls and flatten then up to about 3 mm thick. Line the baking sheet with parchment paper or alluminum spray the foil with cooking spray. With the help of a cup about 4 inches round, cut round discs, then curl edges to form tarts. I made a ring with the dough smaller then the disc to guide me when I pinch the tarts just keep using the same ring. In order to curl the edges take one end of the disc and pinch with your fingers, so the same with the rest of the dough and line them on the baking sheet.

The ring in the middle that guided me to pinch around then I removed it and used it again for the other tarts.

With a spoon fill them with the ricotta filling but not too much because the filling will rise while they are baking. (The tarts will flatten down with they are overfilled that's what happened to me but they still come out good.) Then sprinkle some with cinnamon and some just plain.

Bake for about 20 to 25 minutes or until edges are brown. Remove from oven and let them cool for a little bit then sprinkle the plain ones with the colored sprinkles candies. 

Note: The first picture above, the tarts are made with the dough that's how my grandmother used to make them and that's the way I like them. The rest of the pictures, they are made with the pillsbury pie crust flattened it and cut circles, my kids like that kind of crust, you can get out the pie crust about 10 tarts.

My Ricotta Pie

This is one of my family's holiday favorite. I make this pie recipe for Thanksgiving, Christmas and of course Easter. When I make it my kids can't wait till after dinner so they can have a piece. I will try to make soon the Easter Cassateddi in which are mini ricotta pies that my grandmother used to make for us grandchildren, that is one of my childhood favorite sweets for Easter. I couldn't wait when my grandmother would make them. 

So here is my recipe for the Cassata (Ricotta Pie).

1 - 9" pie crust 

( I use the frozen or the Pillsbury ready pie crust)

1 and 1/2 pounds whole milk ricotta

2 eggs

2 teaspoons vanilla extract

1 teaspoon cinnamon 

1/2 cup of sugar

1/2 orange zest or 1/8 teaspoon orange extract 

(my kids don't like the zest so I use the extract)

*extra cinnamon to sprinkle on top*

Preheat oven at 350 degrees

In a large bowl mix all ingredients until  ricotta mixture is smooth.

Pour ricotta mixture in pie crust, sprinkle top lightly with cinnamon and bake

 for about 1 hour or ready when knife in center comes out clean.

When ready switch pie on bottom rack and bake for another 10 minutes so the bottom of the crust is cooked. Remove from oven and refrigerate for at least 2 hours before serving.

Enjoy.

My Ricotta Pie

This is one of my family's holiday favorite. I make this pie recipe for Thanksgiving, Christmas and of course Easter. When I make it my kids can't wait to after dinner so they can have a piece. I will try to make soon the Easter Cassateddi in which are mini ricotta pies that my grandmother used to make for us grandchildren, that is one of my childhood favorite sweets for Easter. I couldn't wait when my grandmother would make them. 

So here is my recipe for the Cassata (Ricotta Pie).

1  9" pie crust 

( I use the frozen or the Pillsbury ready pie crust)

1 1/2 pounds whole ricotta

2 eggs

2 teaspoons vanilla extract

1 teaspoon cinnamon 

1/2 cup of sugar

1 orange zest or 1/8 teaspoon orange extract 

(my kids don't like the zest so I use the extract)

*extra cinnamon to sprinkle on top*

In a large bowl mix all ingredients until  ricotta mixture is smooth.

Pour ricotta mixture in pie crust, sprinkle top lightly with cinnamon and bake at 350 degrees for about 1 hour or ready when knife in center comes out clean.

When ready switch pie on bottom rack and bake for another 10 minutes so the bottom of the crust is cooked. Remove from oven and refrigerate for at least 2 hours before serving.

Enjoy.

Marinara sauce

From 1-minute recipe link below

https://www.facebook.com/pages/1-minute-recipe/189850927715612

Start to finish : 40 min.


Ingredients
3 tbsp. extra virgin olive oil
2 cloves garlic, chopped
4 cups diced roma tomatoes
¼ tsp. sea salt
3 tbsp. fresh basil leaves, chopped
1 pinch of pepper


Method
1.Heat the oil in a sauce pan over medium heat.


2. Add the garlic and cook, stirring, until soft, about 1 minute.


3. Add the tomatoes, the salt and the pepper and cook for 25 minutes.


4. Remove from heat and add the basil.


Serve with : pasta, lasagna, pasta with shrimps or crabs.

Variants
For those who like it spicier, add crushed red chile flakes or spiracha.

The serious version : http://www.youtube.com/watch?v=LVBW62GowBk

The video : http://www.youtube.com/watch?v=ewy8fFMkAvA

Baked Italian meatballs

My mom used to make the best meatball recipe ever.I have tried to make her recipe but no success I always fail.  My husband finally told me to just give it up. Well he loved her meatball recipe so much I couldn't give up.  So I kept searching on line for at least something closer, I did find one on Kraftfoods.com and it was a little close to my mom's I did change the amount on the grated cheese and instead of the garlic cloves I use garlic powder. So now I can make spaghetti and meatballs without my family complaining that the meatballs don't taste good.. I make this recipe now all the time.   
Here's the link for original Kraftfoods meatball recipe http://www.kraftrecipes.com/recipes/baked-italian-style-meatballs-66196.aspx

My revised recipe


1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

2 lb.  ground beef

1-1/4 cups water

2   eggs, beaten

1 1/2 tablespoons garlic powder

1 cup grated Parmesan Cheese
Preheat oven at 400 degrees.In a large enough bowl mix all ingredients.Shape meatballs size of a golf ball.Place in a foil lined cookie sheet.Bake in the oven for about 20 minutes or until they are done.

Baked St. Joseph zeppole (doughnuts)

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Thank you for the recipe CookItalia

Spinach Spaghetti Frittata

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Mom's carne arrostita (Mom's roasted meat)

This was one of mom's dinner tradition, she would make spaghetti with sauce and then the roasted meat to go with it. Now I do this for my family.  My husband looks forward to it when I cook this.


6-8 thin slices of beef cutlets 
2 garlic cloves minced
1/3 cup olive oil
1/4 cup balsamic vinegar 
salt to taste
2 tablespoons fresh parsley chopped


In a nonstick skillet on high heat, cook the beef on both sides about 2 minutes on each side. You will notice that the beef will produce water while you cook the beef, don't worry because that's a good thing.
Remove beef and place it in a bowl. Keep the heat high and let the water dry off, you will see it will look like the skillet is burned, that's the way you want it. Place the beef back in the skillet and cook on both side with the brown dry juices sticking to the beef and burn it just a little bit. Remove the beef and place in the same bowl you will see juices from the beef in the bowl do not remove it, add all the ingredients to the beef and mix well. Serve on the side with some of the juice on top. 

Serve with italian bread.

Spaghetti with fresh tomato sauce, and mom's roasted meat.

Mom's Onions with eggs (A Scipuddata)

(A scipuddata is a sicilian name for this recipe)

This is a recipe that my mom used to make for us, she would make it for a quick lunch or a snack and of course sometimes for dinner too when we were on a tight budget. We didn't mind it because we loved it. I still love it. Mom would serve it with italian bread, I would make open face sandwiches. I even used english muffins and it is just as good. I recently used this recipe as an appetizer with italian bread cut into bite sizes and topped with the egg mixture.

6 eggs  
3 tablespoons water
2 large onions sliced thin
1/3 cup romano or parmesan grated cheese
3 tablespoons olive oil
salt to taste


In a bowl whisk the eggs with water, grated cheese and salt.
In a nonstick skillet heat oil on medium to low heat, saute' onions until translucent, add the egg mixture do not stir right away wait until you see  the first hint of the eggs setting, start to stir with a spatula or wooden spoon by scraping the bottom of the skillet continue scraping and at the same time break apart the large pieces of eggs as they form, remove from heat once the eggs are cooked. Serve with italian bread or I sometimes serve it on an english muffin open faced. This recipe is just as good cold too. I also used this as an appetizer on italian bread cut into bite sizes and topped with the egg mixture.

LinKev's Zucchini, Squash, Spinach Soup

I love spinach so I decided to make a zucchini soup with the spinach and I also added some Yellow Squash.

12 cups of water
6 chicken boullion cubes
1 beef boullion cube
3 medium zucchini peeled diced small
2 medium yellow squash diced small
3 medium onions cut in thin slices 
3 medium potatoes peeled and diced small
1 (14. 5 ounce) can diced tomatoes)
Salt and black pepper to taste 
4 to 6 fresh basil leaves
1 cup fresh baby spinach washed
3 teaspoons garlic powder
olive oil to drizzle
grated Parmesan cheese to garnish.






In a large pot on high heat bring water to a boil then add the chicken and beef boullion.


Lower the heat to medium and add all the ingredients except for the olive oil.


Cook on medium heat until potatoes are tender about 30-45 minutes...Drizzle with olive oil and serve while hot. 


Sprinkle portions with  grated parmesan cheese when serving.


Mom used to serve it sometimes with the small ditalini or serve it with the italian bread...

Linkev's Pizza Frittata

This pizza frittata can be for any meal, you can substitute any toppings for the pizza frittata, like pepperoni, mushrooms, black olives,peppers, hamburg, chicken, and so on. I personally like the ricotta cheese with the spinach and tomatoes combination.
Make sure if it's hamburg or chicken you cook them before you add them to the eggs or if it's onions, peppers, mushrooms you saute' them.

Ingredients for frittata

12 eggs
2 tablespoons water or milk
salt and black pepper to taste
1/4 cup of ricotta cheese 
6-8 slices of fresh mozzarella or
1 cup of shredded mozzarella cheese
1/2 cup of chopped fresh baby spinach
1 tomato thinly sliced
2 teaspoons plus one tablespoon olive oil
1 medium onion thinly sliced

Ingredients for sauce
1 14.5 oz can of diced tomatoes drained
2 teaspoons olive oil
3 garlic cloves thinly sliced
6 to 8 large basil leaves chopped
1/4 teaspoon salt
1 teaspoon sugar

Preheat oven at 350°


In a ovenproof 12-inch nonstick (If you don't have a ovenproof skillet, cover the handle very well with alluminum foil). heat 2 teaspoons olive oil over medium heat and saute' onions remove and set aside. In a large enough bowl beat the eggs add water or milk, salt and pepper to taste. add one tablespoon of olive oil to the same skillet and heat over medium heat add the eggs, reduce heat to low, cook for about 3 minutes then add the ricotta in teaspoonfuls all around the eggs, add the chopped spinach and tomatoes, once you see that the eggs are set around the edges,(make sure you are not burning the bottom) then tranfer in the oven and bake for about 12 minutes or until eggs are cooked.

Meanwhile in another nonstick skillet heat the olive oil saute' garlic
until soft add the can of tomatoes, basil, salt and sugar, simmer for about 5 minutes, break up tomatoes with a fork.
Spoon sauce over the frittata and top with mozzarella cheese, return to oven and cook until mozzarella cheese is melted.