* 1 (1 pound) loaf Italian bread
* 5 tablespoons butter, softened
* 2 teaspoons extra virgin olive oil
* 3 cloves garlic, crushed
* 1 teaspoon dried oregano
* salt and pepper to taste
* 1 cup shredded mozzarella cheese

Methods:

1. Preheat the broiler.
2. Cut the bread into slices 1 to 2 inches thick.
3. In a small bowl, mix butter, olive oil, garlic, oregano, salt and pepper. Spread the mixture evenly on the bread slices.
4. On a medium baking sheet, arrange the slices evenly and broil 5 minutes, or until slightly brown. Check frequently so they do not burn.
5. Remove from broiler. Top with cheese and return to broiler 2 to 3 minutes, until cheese is slightly brown and melted. Serve at once.

1 lb Uncooked med. Shrimp
1 tb Cornmeal
1 Can PB Pizza dough (or hmade
4 oz Shredded Mozzeralla cheese
1 tb Olive oil
2 Minced Garlic cloves
2 1/2 oz Crumbled Feta Cheese
1/4 c Slice green onions
2 ts Rosemary crushed 2
1/4 oz Can sliced ripe olives

Instructions:

Shell and devein shrimp and set aside.Heat oven to 425 F. Grease 12″ pizza pan or 13×9″ pan sprinkle with cornmeal.Place dough in greased pan starting at center press out with hands.Sprinkle with mozzarella cheese.Heat olive oil in large skillet over med-high heat. Add shrimp and garlic.Cook until shrimp are light pink about 1 min. stirring frequently.Spoon over mozzarella cheese.Sprinkle feta cheese, green onions rosemary and olives over shrimp.Bake at 425 F for 18-22 min. or until crust is golden brown.

6 fillets 3/4 inch thick
2 tbs of ketchup
3 tbs of dijon mustard
5 drops of Worcestershire sauce
2 tbs of green peppercorns
3 tbs of butter
3 tbs of olive oil
1/3 cup of brandy
1/2 cup of whipping cream
Salt to taste

Methods:

In a small bowl,combine ketchup, mustard,Worcestershire sauce and green peppercorns.Melt butter with oil in a large skillet.Add fillets and cook for about 2 minutes on each side.Remove fillets and set aside.Add brandy and deglaze skillet by stirring the bottom of the pan.Add ketchup-mustard mixture and cream, mix well.Return meat to skillet.Season with salt and cook to desired doneness.Plate and spoon over sauce.

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• fabios italian stuffed beef

3 Eggs
4 oz (1/2 cup) sugar
3 oz (3/4 cup) all purpose flour
6 oz (3/4 cup) ground almonds
2 c Milk

Methods:

You will need 2 bowls, a saucepan, and a baking dish. Beat the eggs together.Mix the flour with a little of the milk, and then stir into the rest of the milk and the beaten eggs. Cook the mixture over low heat like a custard, whisking steadily and adding the sugar and the almonds little by little. When thick,remove from the heat and pour into an oiled baking dish.When it is cold,cut into squares like Turkish delight. Serve as a special treat for holidays.

* 2 pounds of smelts
* 2 cups bread crumbs
* 1 teaspoon salt
* 1/8 cup vinegar
* 1 cup mint leaves
* 1 can tomato sauce
* 3 tablespoons oil
* 2 cloves garlic (garlic salt may be substituted)

Preparation

Debone smelts. In a 13 x 9 pan you will layer these ingredients in the following order. 1 tablespoon oil, 1 pound of smelts, 1 cup of bread crumbs, a handful of mint leaves, 1/2 teaspoon of salt, 1/16 cup of vinegar, and 1/2 can of tomato sauce. Repeat the process so you have a second layer of oil, smelts, bread crumbs, mint leaves, salt, vinegar, and tomato sauce. Spread the last tablespoon of oil. Place pan in a preheated oven at 350 degrees for approximately 30 minutes. The pesce a la padella will be done when the top reaches a golden brown.

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• recipesitalian com

One kg potatoes
One kg onions
Extra-virgin olive oil
Fresh rosemary
Salt

Methods:

Peel both the onions and potatoes, wash and cut into thickish slices. Put into an oven proof dish in alternate layers and season with the oil rosemary and salt. Cook in the oven at 180°C for thirty minutes. Check they are crispy and golden remove from the oven and serve warm. This dish is really rather filling in itself. Never serve it after an onion soup, for example, or with a substantial main course such as peppery stew or T-bone steak. In the winter-time you could even serve.

6 oz chestnuts in their shells
6 oz Ricotta cheese
Pinch of salt
Pinch of freshly grated nutmeg
Pinch of ground rosemary
3 1/4 cups all-purpose flour
4 eggs
6 oz mascarpone cheese
3 sage leaves

Methods:

Make a cut in the shells of the chestnuts with a sharp knife and cook them in water for 45 minutes. Drain and remove the shell and internal skin.In a blender or food processor combine the chestnuts, ricotta, salt, nutmeg and rosemary. Blend until smooth.

Make the pasta dough with the flour and eggs.Roll it out and cut into 4 in wide strips and place 1/2 teaspoon of the filling at 2 in intervals along one side of each strip folding each strip lengthwise back over the filling pressing well around the filling.Cut the ravioli with a ravioli wheel or fluted pastry wheel.Cook them in plenty of boiling salted water for 5 to 7 minutes until they rise to the surface, then drain.

Meanwhile, make the sauce: Put the mascarpone in the top of a double boiler with the sage leaves and beat with a wooden spoon until it becomes a fairly liquid cream. Serve the ravioli with the mascarpone sauce.

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• penne picanti
• recipesitalian com

* 1 pound lean ground beef
* 1 onion, chopped
* 1 (4.5 ounce) can mushrooms, drained
* 1 (28 ounce) jar spaghetti sauce
* 1 (16 ounce) package cottage cheese
* 1 pint part-skim ricotta cheese
* 1/4 cup grated Parmesan cheese
* 2 eggs
* 1 (16 ounce) package lasagna noodles
* 8 ounces shredded mozzarella cheese

Methods:

1. In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
2. In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
3. Spread a thin layer of the meat sauce in the bottom of a 13×9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
4. Bake in a preheated 350 degree F (175 degree C) oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

1 lb. lasagna noodles, cooked
1 16oz can(1 lb.) stewed tomatoes
3 or 4 lg. zucchini
grated parmesan cheese
1/2 lb. mozzarella cheese, shredded
3/4 C. chopped onion
4 to 6 cloves garlic, chopped or minced
1 sm. can tomato paste
1/2 cup sliced mushrooms
1 lb. lean ground beef
1/2 tsp. oregano
1/4 tsp. thyme
1/4 cup fresh basil/chopped
ground pepper
optional: 1/4 cup red wine

Methods:

1. Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm.

2. Meanwhile to make lasagna sauce saute ground beef,garlic and onion is a large heavy skillet or cast iron frying pan until beef is done.Add sauce,mushrooms,oregano,thyme,basil,wine or 1/4 cup water touch of pepper and mix well.Simmer 45 to 50 minutes.

3. To prepare Zucchini, cut in half or cook whole in a large covered pot with 1 to 2 inches of water. Boil gently for about 5 minutes drain and cut lengthwise into 1/4 inch slices.

4. Grease a 9″ x 13″ or larger deep sided baking pan. Arrange a first layer of noodles so the ends hang over both sides of the pan. These will be folded back-over the top on the final layer which will help to hold serving portions together when cutting. Next add a layer of the cooked zucchini a layer of sauce a layer of mozzarella cheese. Repeat but this time lay the pasta lengthwise in the pan. For the top layer fold the ends of the pasta from the first layer over the top and add more sauce. Top with parmesan cheese and cover with foil. Bake at 350 degrees for about 35 to 40 minutes uncover and bake until brown approximately 10 minutes. Serve this Italian food with french bread and have additional parmesan cheese at the table.

10 ounces Refrigerated pizza dough
1 each Egg
Grated parmesan cheese(optional)
Recipe Filling

Methods:

Unroll pizza dough. Roll or stretch dough into a 15×10″ rectangle.Cut into 6 5″ squares.Divide desired filling among squares. Brush edges with water.Lift one corner and stretch dough over to the opposite corner.Press edges of dough well w/fork to seal.Arrange on a greased baking sheet.Prick tops with a fork.Combine egg and 1t water.Brush onto calzones.Sprinkle w/Parmesan,if desired.Bake 425 for 8-10 min.Let stand 5 min. before serving. Makes 6 calzones.

Sausage-Mushroom Filling: In a skillet cook 12oz bulk pork sausage or Italian sausage until brown.Drain.Stir in 1/2C pizza sauce,one 4oz pkg.Shredded mozzarella cheese (1C), and 1 2-oz can mushroom stems and pieces,drained.