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Celtic Radio Community > From Your Kitchen to My Plate > Italian Recipes


Posted by: Shadows 18-Dec-2003, 04:34 PM
Anyone have they want to share?

Posted by: Shadows 19-Dec-2003, 02:41 PM
Recipe Name: ITALIAN GREEN BEANS
Category: VEGETABLES
Serves: 6

2 Pint fresh green beans
1 Large tomato or 1/2 can tomatoes
2 Clove garlic
2 Tblsp extra virgin olive oil
1 Tsp. salt

1. Clean and prepare beans.
2. Warm oil in a pan then add the beans and cook on high heat for a few minutes.
3. Reduce heat and add the chopped garlic, tomato and salt.
4. Continue cooking at a low heat until the beans are done, approximately 90 minutes.


Posted by: Aon_Daonna 19-Dec-2003, 09:59 PM
I learned to make Bolognese like this (and I usually cook after general gusto, I don't have fixed recipe's in my head):

Mince (alike which, I prefer a mixture of both, pork and beef)
Carrots (2-3)
Onion
Garlic
Olive Oil
Salt
Pepper
Laurel leaf
all sorts of herbs (I usually use fresh ones, so they are added at the end)
tomatoes or passata di pomodori (passata is.. eh, tomatoes squashed through a sieve?)

first cut onions (I like them chunky) and garlic, fry them in a bit of oil until they are almost see-thru (Glasieren in German, no idea what it is in English)
Add the mince and the carrots (carrots cut into pieces or cubes) and fry nicely, season with salt and pepper
Then add the tomatoes (best peeled and without the seeds or use passata) and half a glass of water. Add the laurel leaf and if you use dried herbs, the herbs.

Simmer for as long as you want. I usually start a bolognese in the morning to have it ready for lunch or an early dinner.

When it's ready to be eaten, season until you like it, take the laurel leaf out and serve over spaghetti

Posted by: CelticRose 20-Dec-2003, 12:10 AM
Hi! since I am half Italian I think maybe I should participate in this thread! smile.gif I will start out with this one recipe. My family were from Sicily and they made their own special sauce. However it has been modernized a bit. The recipe is as such and very simple to make.

1/2 onion
1/2 cup of parsley
2 small cans of Contadina (no other brand) tomato paste mixed with 2 cans of water each.
1 large can of Contadina crushed tomatoes
1 tablespoon of Italian seasoning
1 tablespoon of garlic powder
1 tablespoon of salt
1/8 tsp of black pepper
3 tablespoons of parmesean cheese
1 bay leaf

cook on low for 2 hours. smile.gif

Posted by: Angel Whitefang (Rider) 20-Dec-2003, 02:46 AM
Well CelticRose , I have to agree with you, Being also half Italian I should be in on this one too. *giggles*
I usually make this when we have a large gathering of people coming over. I make everything from scratch but have put in substitutions for those who don't.

Chicken Alfredo With Spinach

8-10 Chicken Breasts bone and skin them or you can purchase the frozen boned and skinned ones Cube chicken in to bite sized pieces. place in pan and drizzle 3 tablespoons olive oil over the chicken. Season with fresh ground Pepper and fresh garlic, Fresh chopped cilantro and your other favorite herbs. Cook slowly on Medium - Medium High tossing easily as it cooks.

1-2 Pounds of Fresh Spinach Leaves ( or a bag)
Rinse leaves so all dirt is removed. Stack and roll the leaves (no more then 6 leaves at a time) Slice the leaves in to thin strips. Place them in a bowl and set aside (this will be the last ingredient you will add)

2 pounds of (Each Cheese) mozzarella, provolone, romano & Parmesian cheese great fine and mix together in a bowl.

2-6 cups of whole milk, in a large pot on Medimum Low heat warm milk and Slowly add cheese, stirring constantly. (The amount of Milk depends on how thick or thin you like your sauce) After initial melting has begun add the cooked chick , including the broth. Mix well. Turn down to Warm or medimum low.
* Use 6-8 Jars Classico Alfredo Sauce, Warm through, Use a couple tablespoons of milk in the jar, cap and shake vigorously, empty the cheese-milk mix in to the next jar and repeat process until you have done this with each empty jar.*

Cook your Linguini Noodles, you can use Boxed noodles.

Cook the amount you think you will need.
Follow the directions for cooking of the noodles.
( I usually make Egg Noodles and use my Noodle Press if you would like my recipe for them let me know)
Drain the noodles and place in a large pot. Add the Chicken cheese mixture. Mix well, Now add the spinach and gently toss. Serve immediately with Hot Italian Bread.

ENJOY!

Posted by: CelticRose 20-Dec-2003, 03:18 AM
Ooh! that sounds good Angel! We Italians have to stick together, eh?

I bet you all will like this one.....Cannoli's!

Cannoli shells

6 cups of flour
2 egg yolks
2/3 cup shortening
1-1/2 tbs honey
2-1/4 cups of sugar
1 cup white wine or beer! beer_mug.gif
pinch of salt

Cannoli filling

Combine 12 oz (1-1/2 cups) ricotta cheese with 4 oz (1-1/2 cup) sifted confectioners sugar. Hand mix well then add 1/4 teaspoon of vanilla, 2 oz Bitter-Sweet chocolate chips, 1 tablespoon diced candied fruits, a dash of cinnamon. Mix thoroughly and refrigerate. Fill 6 shells and serve. Yum! eat.gif

Posted by: Angel Whitefang (Rider) 20-Dec-2003, 03:35 AM

Darn Right CR.

Here's an old favorite for the buffet, complete with a "splash" of something new:
Brandied Meatballs: Makes 6 dozen

2 pounds Ground Beef
3/4 cup Milk
1/2 cup soft Breadcrumbs
1 tablespoon Worcestershire Sauce
1 teaspoon Salt
1/2 teaspoon Garlic Powder
1/2 teaspoon ground Nutmeg (divided)
1/4 teaspoon Ginger, ground
1/8 teaspoon Pepper
Dash Hot Sauce (optional)
2 tablespoons Olive Oil
1 (18-ounce) jar Peach Preserves
1/4 cup Brown Sugar, firmly packed
1/2 cup Brandy
1/2 cup Peach-flavored Brandy
1 tablespoon Cornstarch
1 tablespoon Cold Water

Combine ground beef, milk, breadcrumbs, Worcestershire sauce, salt, garlic powder, half the nutmeg, ginger, pepper, and hot sauce.

Mix well; shape into 1-inch meatballs.

Heat oil in a large skillet; cook meatballs in hot oil over medium heat for 10 to 15 minutes or until browned. Drain meatballs on paper towels; pour off pan drippings.

In the same skillet, combine peach preserves, brown sugar, brandies, and the remaining 1/4- teaspoon nutmeg, mixing well; simmer 10 minutes.

Add meatballs; cover and simmer 1 hour, stirring occasionally.

Combine cornstarch and water, mixing well, then stir into sauce. Cook over medium heat, stirring constantly, until thickened and bubbly. Serve in a warmed chafing dish or crock-pot

Posted by: RavenWing 22-Dec-2003, 11:00 AM
Ok, i will divulge my meatball recipe. Be warned, this is usually not made with a recipe, so I am "winging it"


1 block of sharp cheddar cheese
2 lbs ground beef, as lean as you can find
parsley
garlic powder
onion powder
greek seasoning (wonderful stuff. I think it is Cavender's)
salt
pepper
parmesan cheese
italian blend of herbs
dried red pepper flakes
(all of these are to taste)
2 eggs
3 handfulls of oatmeal

cut cheese into small chunks

Beat the eggs and add it to the ground beef, I then add enough oatmeal to make the beef firm enough to form into balls, but still a little soft.

Then add your seasonings. I never measure, and I can't tell distances or amounts, but play around with it until you find a combination you like.
form into a ball and place a piece of cheddar in the middle.

fry them up and serve them how you would like.




Posted by: maggiemahone1 27-Dec-2003, 03:00 PM
Anyone have a really mouth watering recipe for Minestrone Soup? I ate the best Minestrone soup yesterday at a little Italian restaurant. With all the great recipes that have been posted, I just know one of these Italian cooks has an old family recipe that he/she would like to share. biggrin.gif Thank you!

maggiemahone1

Posted by: CelticRose 27-Dec-2003, 03:23 PM
Maggie here is a minestrone soup recipe I have. Hope this helps! smile.gif

MINESTRONE SOUP

2 tablespoons of olive oil
2 tablespoons of butter
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
2 cloves of garlic, minced
1/4 minced parsley
2 cups peeled and diced potatoes
1 cup sliced zucchini
1 small bunch Swiss chard, chopped
3/4 cup dry white beans, soaked and ready to cook
2 cups chopped Italian style plum tomatoes, fresh or canned
6 cups of homemade beefstock or regular strength canned broth
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 bay leaf
salt and freshly ground black pepper to taste
1/2 cup cup any small dried pasta
1/2 head cabbage, shredded
2 tablespoons Pesto sauce
1 cup canned garbanzo beans

1. In a large stockpot combine olive oil and butter. Add onions, carrots, celery, garlic and parsley. Saute until onion is transparent. Add potatoes, zucchini, Swiss chard, beans and tomatoes. Saute 5 minutes more

2. Stir in broth, basil, thyme and bay leaf. Season with salt and pepper to taste. Bring to a boil, cover and reduce heat. Simmer for 2 hours. Should soup become too thick add more stock or water.

3. Turn heat up to medium-high and add pasta and cabbage. Cook for another 30 minutes, stirring frequently to prevent sticking. Ten minutes before serving, add Pesto Sauce, if desired, and garbanzo beans. Correct seasoning. Searve with grated Parmeson cheese.

Makes 8 servings.

Note: Flavor improves the second day. May be refrigerated for several days.


Posted by: maggiemahone1 27-Dec-2003, 03:44 PM
Sounds delicious, CelticRose. I'll have to make a visit to the grocery store.

Thank you kindly,
maggiemahone1

Posted by: barddas 30-Dec-2003, 10:50 AM
MMMMmm Itallian....
My former wife's great grandmother was off the boat Itallian. She shared many of her recipes with me, before she passed away.
One that sticks in my mind is what she called "Paradise soup" also known as Itallian wedding soup. I will post this over the New year holiday....sincce i am currently at work and don't have the recipe locked into my head... wink.gif

Posted by: Shadows 04-Jan-2004, 01:36 PM
Recipe Name: OLIVE GARDEN LASAGNA
Category: PASTA
Serves: 8


Alfredo sauce
1/2 Pound Sweet or salted butter
12 Ounces Heavy cream
Fresh ground white pepper
1 1/2 Cup Fresh parmesan -- grate
18 sl Mozzarella cheese -- 1/2oz ea
Ricotta cheese mix
1 Pint Ricotta cheese
2 Ounces Romano -- grate
3 Ounces Mozzarella -- shred
2 tb Green onions -- slice
2 ts Fresh parsley -- chop
1/2 ts Salt
1/8 ts Black pepper
1/4 ts Dried basil
1/4 ts Dried oregano
1 1/4 Cup Alfredo sauce -- cooled
Vegetable mix
4 Cup Broccoli florets
2 Cup Carrots -- sliced 1/4"; then
Chopped
4 Cup Mushrooms -- slice 1/4"
2 Cup Red bell peppers -- dice
1 Cup Green bell pepper -- dice
1 Cup Yellow onion -- dice
2 Cup Zucchini -- slice
Lasagna strips


Lay out enough dry lasagna strips in a 9x13 pan to ensure you have
enough to make 3 full layers, with very little overlap on each layer.
Remove the dry strips and cook according to package instructions
until barely "al dente" and drain.

ALFREDO SAUCE-Heat water to a boil in the bottom of a double boiler.
Add butter, cream and pepper to the top pot and heat until butter is
completely melted, then stir in Parmesan until melted and blended.
Remove top pot and set aside to cool. Divide the sauce into 2 equal
portions. Refrigerate 1 portion for use later.

RICOTTA CHEESE MIX- Combine all ingredients in a bowl and blend
thoroughly with a rubber spatula. Set asside at room temp.

VEGETABLES-Combine all veggies and mix well.

ASSEMBLY-Coat the bottom and sides of a 9x13 baking dish with
vegetable spray. Lay out cooked lasagna strips (about 4) to cover
entire bottom. Spread 1-1/4 c of the Ricotta mix evenly over the
strips. Top with 8 c of veggie mix and spread out evenly. Lay out 9
of the mozzarella slices to cover the veggie layer.

Repeat this layering. Top the second layer of mozzarella slices with
lasagna strips and spread them evenly with 1-1/4 c ricotta cheese mix
to finish.

COOKING-Spray a sheet of foil with vegetable spray and cover the
baking dish tightly with the foil, sprayed side down. Bake in a
preheated 375~ oven for about an hour or until the internal temp is
165~. Remove from the oven and allow to sit for a few minutes,
covered, before cutting and serving. Immediately prior to serving,
heat the reserved portion of Alfredo Sauce and ladle the hot sauce
over each slice of lasagna as it is served.

Source: The Olive Garden.



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Posted by: Shadows 04-Jan-2004, 01:39 PM
Recipe Name: MINESTRONE
Category: SOUPS
Serves: 6

1 Pound Dried white kidney beans
1 Pound Salt pork and spare ribs
3 Each Cloves garlic
2 Each Onions
4 Each Carrots
3 Each Stalks celery or fennel
1 Cup Green beans
6 Ounces Short-cut macaroni
1 Each Sprig fresh parsley
3 Quart Salted water
2 tb Olive oil
4 lg Potatoes
Each Sweet basil
1/2 Each Head savoy cabbage
5 Each Fresh tomatoes
1/2 Cup Green peas
Each Salt and pepper

Soak the beans overnight. Drain and add 2 quarts salted water. Simmer for
1 hour. Dice meat and saute the onions and garlic in olive oil. Prepare
the vegetables, cutting into bite-sized pieces. Add vegetables, meat, and
onions, and garlic to the soup pot. Cook at a low heat for 1 1/2 hours.

20 to 30 minutes before serving, add macaroni. Add peas and any other
cooked vegetables just before serving. Serve with Parmesan cheese and
garlic bread.

LITTLE PEPINA'S - Denver CO.



Posted by: Shadows 04-Jan-2004, 01:43 PM
Recipe Name: OLIVE GARDEN SPAGHETTI SAUCE
Category: COPYCAT
Serves: 1


2 Pound Ground round
2 tb Oil
14 Ounces Can stewed tomatoes
6 Ounces V-8 juice
1 Pound Jar prego spaghetti sauce
1 Each Env onion soup mix
1/2 Cup Grape jelly


Brown meat in oil until pink color disappears. Crumble with fork.
Stir in tomatoes, V-9 juice, Prego, soup mix and grape jelly. Cook,
stirring often, 15 to 20 minutes or until jelly melts and sauce is
piping hot.





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Posted by: barddas 20-Jan-2004, 03:01 PM
Better late than never eh?

Italian Wedding Soup


8 cups homemade chicken broth
3/4 pound ground beef
3/4 pound ground pork
3 eggs, plus 5 eggs
1 cup dry bread crumbs
2 teaspoons dried basil
1 teaspoon dried parsley
1/2 cups grated Ramono or Parmesan, plus 1 cup I use Ramono
2 medium heads endive, cleaned and chopped

Bring broth to a boil over medium heat.

Combine the ground beef, ground pork, 3 eggs, bread crumbs, basil, parsley and 1/2 cup Parmesan. Mix well and form into bite-size balls, about the size of a marball. Drop the balls into the broth.

Add edive into broth.

(When meatballs rise to the top, they are cooked, about 6 to 7 minutes. When endive is wilted it is done.)

Combine the remaining 5 eggs with the remaining 1 cup of cheese.

Pour this mixture into the soup, stirring continuously, until the egg is cooked.

Enjoy, and sorry it took SO long
rolleyes.gif

Posted by: Shadows 02-Aug-2004, 12:52 PM
Anyone have a tomato sauce recipe using fresh tomatoes??? My kitchen is over run with the red devils!!!

Posted by: Dirts 08-Aug-2004, 08:31 AM
Pizza Crust recipe posted by a Swede.

One warm bottle of beer. I prefer Liennie's Honey but thats personal taste
One package of Rapid Rise Yeast.
Two tablespoons of Canola oil
Two tablespoons of Honey
1/8 tsp. garlic powder
Two tablespoons of butter
4 cups of unbleached flour.

Mix in bread machine and use dough cycle but don't let in rise in machine or use a Kitche aid mixer with dough hook. knead for 15 minutes.
Makes two 18 inch pizzas for me.
Make the day or night before. Put in container and cover with plastic wrap and put in refrig until your ready to use. Take out and divide it to your taste. Let it warm up and rest and it will spread easier by hand. Spray your pans.
I pre-cook dough at approx. 450 degrees. Prior to putting it in the oven you fork it to eliminate bubbles. Like a cracker. When the crust gets brown on the bottom rack take it out and brush with melted butter. Watch when browning; pick up dough edge with a fork to see if its browning.
Lately I've been hung up on Bertolli Mediteranian garlic and oil spagetti sauce for my pizza sauce. I like to lay it on thick.
If your pizza dough is getting two brown during the final cooking and the topping isen't; Turn the oven off and turn on the broiler. That will brown the cheese.

Enjoy. I've tried a lot of recipes and this one is tried and true

Posted by: Shadows 10-Aug-2004, 12:33 PM
Recipe Name: BASIL PESTO
Category: SAUCES
Serves: 6

1 teaspo Garlic minced
1/2 cup Walnuts
1/4 cup Parmesan cheese
1/2 cup Olive oil
1 1/2 cup Basil fresh stems removed
Salt to taste

This is a great way to preserve a lot of fresh basil. Simply add to freezer bags and place in the freezer until needed. Defrost and add to pasta sauces (cream or wine) or use as a sauce over fish.

Makes about 2 1/4 cups

Add the garlic, walnuts, cheese, and olive oil to a food processor bowl. Pulse until a course paste begins to form. Add the basil and pulse until blended. Check the seasonings

Posted by: CelticRose 10-Aug-2004, 04:50 PM
QUOTE (Shadows @ 02-Aug-2004, 01:52 PM)
Anyone have a tomato sauce recipe using fresh tomatoes??? My kitchen is over run with the red devils!!!

Shadows! I am half Italian, 2nd generation, and my family have been making sauce for years. I have used fresh or canned tomatoes because my mother used to grow them in her garden. When I don't have fresh tomatoes, I use Contadina crushed tomatoes! So I would just use the tomatoes you have with your favorite sauce and I bet it would be wonderful! Go for it and let us know how it works. I am going to California in a few days and my sister grew beefstake tomatoes and we plan on having tomato sandwiches! yummy!

Posted by: CelticRose 23-Sep-2004, 06:31 PM
CAPONATA



2 pounds eggplant, peeled & cut into 1/2 inch cubes (about 8 cups)

Salt

1/2 cup olive oil

2 cups finely chopped celery

3/4 cup finely chopped onion

1/3 cup red wine vinegar, mixed with

4 teaspoons sugar

3 cups drained canned Italian plum or whole-pack tomatoes

2 tablespoons tomato paste

6 large green olives, pitted, slivered and well-rinsed

2 tablespoons capers

freshly ground black pepper

2 tablespoons pine nuts



Sprinkle the cubes of eggplant generously with slt and set them in a colander or large sieve over paper towels to drain. After about 30 minutes, pat the cubes dry with fresh paper towels and set them aside.

In a heavy 12 to 14 inch skillet, heat 1/4 cup of the olive oil. Add the celery and cook over moderate heat, stirring frequently, for 10 minutes. Then stir in the onions & cook for another 8 to 10 minutes, or until the celery and onions are soft & lightly colored. With a slotted spoon, transfer them to a bowl. Pour the remaining 1/4 cup of olive oil into the skillet and over high heat, saute the eggplant cubes in it, stirring and turning them constantly for about 8 minutes, or until they are lightly browned. Return the celery and onions to the skillet and stir in the vinegar and sugar, drained tomatoes, tomato paste, green olives, capers, 2 teaspoons salt and a few grindings of pepper. Bring to a boil, reduce the heat, and simmer, uncovered, stirring frequently, for about 15 minutes. Stir in the pine nuts. Now, taste the mixture and season it with salt & pepper and a little extra vinegar, if necessary. Transfer the caponata to a serving bowl and refrigerate it until ready to serve.




Posted by: Shadows 29-Sep-2004, 10:04 AM
Recipe Name: Baked Chicken and Potatoes
Category: POULTRY
Serves: 6

5 1/2 Pound chicken
2 Large white onions
1/4 Cup extra virgin olive oil
10 Medium potatoes
a sprig of fresh rosemary
salt and pepper to taste
Dash cayenne pepper

1. Cut the chicken in pieces and eliminate all the excess fat.
2. Rinse the chicken under running water and then dry it with paper towel.
3. Cut the onions in thick slices.
4. Preheat the oven to 400° and grease a baking sheet with olive oil.
5. Place the chicken on the baking sheet, add the onions, the rosemary sprig and the oil.
6. Sprinkle the meat generously with salt, cayenne and a dash of pepper.
7. Bake the chicken for 40 minutes.
8. Meanwhile peel the potatoes and cut them in pieces, but not too little.
9. Add the potatoes to the chicken and sprinkle them with salt. Cook it for one hour or until cooked.
10. Once in while turn the pieces of chicken and with a spoon baste meat and the potatoes with the juices on the bottom of the pan.
11. The last few minutes you can put the chicken under the broiler.
12. When the chicken and the potatoes are cooked serve immediately.

Posted by: CelticRose 14-Nov-2004, 01:35 AM
Breaded Chicken

Boneless, skinless chicken breasts. Slice each, horizontally, into 2 or 3 serving pieces. Dip them in beaten egg, then in Italian seasoned bread crumbs. Quickly brown in a little hot oil. Place in a baking dish and bake for 350, for about 1/2 hour. If you really want a treat, top each piece with a slice of mozzarella, a few minutes before baking time is up. Then serve on top of spaghetti w/marinara.

Posted by: CelticRose 19-Feb-2005, 07:25 PM
PENNE CASSEROLE

Your favorite spaghetti sauce
1 lb box of Penne pasta
4 cups of Mozzarella grated cheese
Italian sausage (sliced) or ground meat
Parmesan cheese


Mix together sauce, pasta, meat and 2 cups of Mozzarella cheese. Pour in 13x9 casserole dish. Top with last two cups of mozzarella and Parmesan cheeses. Bake at 350 for 30 minutes.

Very quick, easy and very good. Enjoy!

Posted by: Shadows 14-May-2006, 05:36 AM
This is really good and if there are leftovers it makes a grand pulled pork to add barbeque sauce to for sandwiches!

Recipe Name: SOUR PORK ROAST
Category: PORK
Serves: 6

SOURCE SCOTT TUCKER

(Western Italian - border of Germany)

3lb Pork Roast
2 oz Lard
1 fresh rosemary sprig
4 bay leaves
4 or 5 cloves
1 large onion finely sliced
1 clove garlic finely chopped
1 cup dry white wine
1 cub white wine vinegar
4 cups broth

Brown the meat in the lard, then add spices, onion, wine, and vinegar. Simmer and turn for approx. 1 ½ hours or until the internal temp. of the meat is 180 degrees. Add broth as needed. Remove spices before service. Slice and serve with sauce and onions.

-Note, putting spices in a flow through bag during simmering makes them easier to remove.

-Recommended sides:
Fried Zucchini
Roasted red potatoes

Posted by: Shadows 05-Aug-2006, 07:55 AM
Pastitsio

Prep Time: 45 Minutes
Cook Time: 1 Hour 30 Minutes
Ready In: 2 Hours 20 Minutes
Yields: 8 servings

"An amazing baked pasta dish combining a meat sauce and a cream sauce with a cheesy top."

INGREDIENTS:
1 pound dry ziti pasta or bucatini
2 tablespoons olive oil
4 tablespoons butter
1/2 cup grated Parmesan
cheese
1 dash ground nutmeg
salt and pepper to taste
3 eggs, lightly beaten

2 tablespoons butter
1 large onion, chopped
1 clove garlic, crushed
1 1/2 pounds lean ground beef
1/4 cup tomato paste
1/2 cup dry red wine
1/2 cup vegetable broth
2 tablespoons chopped fresh
parsley
salt and pepper to taste

1/2 cup butter
1/2 cup all-purpose flour
3 cups milk
1/4 teaspoon ground nutmeg
1 egg, lightly beaten
salt and pepper to taste

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add bucatini and cook for 8 to 10 minutes or until al dente; drain and return

to pan.
3. Melt butter until golden brown and pour over bucatini, add 1/4 cup of the Parmesan cheese, nutmeg, salt, pepper and toss

well; allow to cool. Add eggs and toss again; set aside.
4. To make meat sauce: Gently fry onion and garlic in butter in a skillet until onion is soft. Increase heat and add ground beef;

stir well. Cook until meat begins to brown. Add tomato paste, wine, broth, parsley, salt and pepper. Cover and simmer over low

heat for 20 minutes.
5. To make cream sauce: Melt butter in saucepan, stir in flour and cook gently for 2 minutes. Pour in milk all at once and bring

to a boil, stirring constantly. Boil gently for 1 minute. Add nutmeg, salt, pepper and cool slightly before stirring in beaten egg.

Transfer 1/2 cup of this sauce to the meat sauce.
6. To assemble pastitsio: Grease a 9x13 inch baking dish. Spoon half of the prepared bucatini evenly in the bottom and top with

meat sauce. Top that with remaining bucatini. Pour on cream sauce and spread to completely cover bucatini. Sprinkle

remaining cheese on top.
7. Bake in a preheated oven for 50 minutes or until golden brown. Let stand 10 minutes before cutting into squares to serve.

Shadows note: This freezes wonderfully, just wrap the individual squares in waxed paper or freezer paper and place in freezer bags. When the urge hits you for some of this wonderful pasta just take a square out of the freezer , unwrap, and heat in the microwave.

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