| Jan 9, 2006 @ 12:00 AM |
Authentic Italian Cooking
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ExacerbatedTaboo
Posts: 1,401
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I'm making this thread so people will have the chance to post any authentic Italian recipes that they may have. Anyway, make me hungry yall. 
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| Jan 9, 2006 @ 1:02 AM |
Authentic Italian Cooking |
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NJSteve176
Posts: 211
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Here's a few Eyetalian tomato sauce recipes.
Moms old tomato sauce recipe (meat)
4 cans crushed tomatoes (all cans are 28oz)
4 cans tomato sauce
1 can italian style tomatoes with basil
4 sweet sausage
4 hot sausage
1 steak (flank or other cheap cut)
1 lb pork spare ribs
1 or 2 onions chopped
oregano, basil, salt, pepper to taste
Add all ingredients in large pot and
cook 5-6 hours
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Moms new tomato sauce recipe (meat)
6 cans crushed tomato
oregano
bay leaves
salt & pepper
2 onions chopped
a few cloves garlic
assorted meats (pork & beef)
Add all ingredients in large pot and
simmer for a few hours
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NJSteve sauce
Here’s a sauce I made not too long
ago. The roasted garlic mellowed
Quite a bit so next time I make the
sauce I’ll saute a bunch of garlic
Instead of roasting it.
2 cans crushed tomato
1 can plum tomato with basil
bay leaves
salt & pepper
olive oil
2 onions
2 heads roasted garlic
1 lb pork neck bones
I cooked the whole plum tomato’s alone for
a bit so they’d get soft and used a potato
masher to quicken the breakdown process.
After simmering the plum tomatoes for a bit
add all other ingredients and simmer for a
few hours.
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NJSteve sauce # 2 (for pizza)
1 can San Marzano peeled tomatoes
1 can Italian plum tomato with basil
1 can crushed tomato
1 lb pork neck bones
1 onion
olive oil
salt to taste
1 or 2 bay leaves
Take the onion and chop it up and saut? in
olive oil until soft. Add cans of tomatoes and
cook for a bit breaking down the tomatoes
with a wooden spoon. Once all the tomatoes
are somewhat broken down add a can of the
crushed tomato, bay leaves and pork neck
bones (my mother uses country spare ribs)
and let simmer for an hour or two until flavors
blend and sauce thickens. I found the sauce
tasted fine and didn't use salt in this particuliar
batch. Good Luck!
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| Jan 9, 2006 @ 5:21 AM |
Authentic Italian Cooking
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ExacerbatedTaboo
Posts: 1,401
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Scaloppine is a delicious and easy way to prepare a variety of meat cutlets. Cutlets for this recipe can be of veal, beef, pork, chicken, or turkey.
Ingredients for 4 persons:
Lean meat cutlets: 2 pounds
Flour (all purpose): 1 cup
Butter: ¼ to ½ pound
Salt: to taste
Fresh lemon juice: to taste (about ½ cup)
How to do it:
Melt the butter in a large frying pan. (Be careful not to burn the butter)
Lightly flour both sides of each meat cutlet and place them in the hot butter.
Sautee the cutlets until they are a golden brown.
Pour lemon juice over all the cutlets.
Stir in just enough additional flour to thicken the juices and make a rich sauce.
Salt to taste.
Serve with a little sauce over the cutlet.
Variation:
Instead of lemon juice try using a good white wine, white Martini, or Marsala wine.
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| Jan 9, 2006 @ 1:44 PM |
Authentic Italian Cooking |
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2Biatchy4U
Posts: 432
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Takin' notes
Gotta love men who can cook! 
¤§¤ HuGz ¤§¤
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| Jan 17 @ 10:53 AM |
Authentic Italian Cooking
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misschoos
Posts: 1,187
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Tagliatelle Alfredo ~
Flat ribbon Pasta with Bacon, Cheese Sauce and Black Pepper.
This will take three mins to make after pasta has cooked.
INGREDIENTS
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Tagliatelle - 75g/3oz per serving approx.
Bacon - 1 x slice per person.
Cream- Fresh single or double cream can be used. Approx 1/2 pint per serving.
Parmesan cheese - Freshly grated - Handfulls to personal preference.
Freshly ground black pepper.
METHOD
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Grill and slice the bacon and leave to one side.
Cook the ribbon pasta in plenty of fresh boiling water according to instructions on pack. You can add some salt to the water or some chicken stock cubes to enhance the flavour.
Pasta should be removed from pan when 'Al Dente' - so that the pasta is firm to the bite but not hard. Put into collander to drain and add some Olive Oil so that it doesn't stick together.
Add bacon, pasta and cream to a frying pan on a medium heat.
Throw in a few handfulls of freshly grated parmesan (or any other hard fat cheese).
Stir until just heated through. The consistency should be very creamy and wet.
Serve on plates/dishes with a genourous serving of freshly ground black pepper and extra Parmesan to taste.
TIPS
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Buy pasta with high egg content for more flavour, this is the more yellow looking pasta.
Turn this dish into Carbonara by stirring in egg yolks just before serving. (Not suitable for elderly or pregnant women)
Add some finely chopped spring onion to garnish for flavour, texture and colour.
Do not over heat, or this dish will become extremely dry.
Although this dish is not suitable for reheating, it can be reheated, it just may become a little dry and impair the flavour slightly.
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| Jan 17 @ 10:59 AM |
Authentic Italian Cooking |
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misschoos
Posts: 1,187
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Italian Tomato Salad
Allow about 5mins prep time.
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INGREDIENTS
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Beefsteak tomatoes
Mild onion
Fresh clove of garlic
Freshly ground black pepper
Dried oregano
Extra virgin olive oil
Balsamic vinegar
Fresh Parsley Garnish (optional)
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METHOD
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~Slice the onion into thin rings
~Slice the tomatoes the same direction as the onions
~Peel and very thinly slice the garlic
~Put one layer of tomato slices in bottom of serving dish
~Top with layer of onion rings
~Add a pinch of freshly ground pepper and dried oregano to every layer
~Then sprinkle some slices of garlic evenly
~Repeat in layers until the dish is full and make the top layer tomato
~Pour over some balsamic vinegar and extra virgin olive oil to taste
~Finally a little more black pepper and oregano
~Garnish with a little washed fresh parsley
DO NOT REFRIGERATE AS THIS WILL IMPAIR THE FLAVOUR AND TEXTURE!
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TIPS
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* Flat leaf parsley has more flavour than the curly variety
* Any fresh tomatoes may be used of any size.
The ones with the green tinge in the centre tend to have more flavour
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