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Italian Dishes

Polenta

6C boiling water
1 tsp. salt
2 C yellow maze
2 C cold water
In a bowl add the cold water to the maze and stir. Then add the remaining water and bring to a boil. stir frequently with a wooden spoon. Cook about 45 minutes. Polenta will be thick.
Polenta can be served right out of the pot with stew sauce on top.
Polenta can be place in a lightly greased pie plate and bake in 350* oven for 20 minutes. Then cut into pie wedges. Serve plane or with stew sauce on the side.
Polenta can be spread into a cookie sheet, baked, then cut into squares and pan fried in olive oil. These squares can also be topped with anchovy and black olives, salami and tomato sauce or cambozola cheese. Place in broiler for approximately 1 minute. Serve as appetizers.


Stew Sauce

1 lb. stew beef, trimmed and cubed
(optional - marinate overnight in dry white wine, garlic and celery)
3/4 C each chopped onion, celery carrots
2 cloves garlic, minced
ground pepper to taste
a touch of ground clove
a pinch of saffron
1 medium can crushed tomatoes
Add 2 tsp. of oil to a sauce pan and sauté the vegetables. When the onions are transparent, add meat. (If the meat was marinated, drain off marinade) Sear meat on high fire for about one minute. Add fresh ground pepper, ground clove and saffron. Add crushed tomatoes. Bring to a boil and lower heat to simmer, approximately 1 1/2 hr.. or until meat is cooked. Serve with Polenta.


Spinanta - Foccacci Bread

1 lb. pre made bread dough
olive oil
corn meal flour
1/2 tsp. fresh rosemary, or oregano
1 tsp. course salt
Let dough rise at least 1 hour. Prepare a pizza pie tray with olive oil and a dusting of corn meal flour. Spread dough out onto tray. Let rise in the pan 1/2 hour. Top with fresh rosemary or oregano, 1 tsp. olive oil and salt. Prick dough with fork to allow the oil to penetrate the dough. Preheat oven to 400* and bake 25 - 30 minutes.


2 Quick Pasta Sauces

White Sauce
olive oil
mushrooms
green onions
heavy cream
parmesan cheese
In a heavy skillet add a little olive oil, mushrooms and green onions. Lightly sauté. Add heavy cream. Heat through but do not boil cream. Add cheese. Cook sauce only enough to marry the flavors, approximately 3 minutes. Add pre cooked pasta to the skillet. Cook about 2 minutes and toss to coat the pasta. Serve hot.
TIP: Pasta should be cooked extra head and be well drained before placing it in the skillet.
The measurements of ingredient depends upon the number of people being served.


Pink Sauce

Again the pasta should be cooked extra head and be well drained before placing it in the skillet. The measurements of ingredient depends upon the number of people being served.

2 leaves fresh basil
2 tsp. butter
heavy cream
1 tsp. tomato sauce
parmesan cheese
In a heavy skillet sauté basil leaves in butter. Add heavy cream and tomato sauce. Boil down, then lover heat. Cook until ivory in color. Add cheese and stir. Add drained pasta and toss together for about 1 minute. Serve hot.