by Febrina Picone Malloy
Ingredients:
1/2 loaf french bread
1/2 stick margarine
1 clove of garlic, finely minced (1/4 tsp garlic powder may be substituted)
Grated parmesan cheese
Directions:
1. For long French bread loaf, use a serrated or electric knife to cut in half to make 2 layers. If the loaf is round, as from a bread machine, cut down the middle and then into fairly thick slices crosswise.
2. Mix margarine and garlic thoroughly.
3. Place cut bread on cookie sheet.
4. Spread margarine mixture on cut sides of bread. Sprinkle lightly with grated Parmesan cheese.
5. Preheat broiler a few minutes and broil close to flame, unless bread is thick. Watch very closely, changing position of broiler pan if necessary--it burns quickly. Just let it get bubbly and lightly browned.
6. Serve immediately.
Showing posts with label Italian Dishes. Show all posts
Showing posts with label Italian Dishes. Show all posts
Italian Bean Salad
by Dorothea Brandt Malloy
Ingredients:
16 oz can cannellini beans
2 cups chopped vegetables, such as cucumber, sweet peppers, tomatoes, carrots, and celery
2 TB sliced black olives
2 TB grated Parmesan cheese
1/4 cup Italian salad dressing, or 2 TB each olive oil and red wine vinegar
lettuce (optional)
Directions:
1. Rinse and drain beans.
2. Mix with other ingredients.
3. If using lettuce, add just before serving.
Ingredients:
16 oz can cannellini beans
2 cups chopped vegetables, such as cucumber, sweet peppers, tomatoes, carrots, and celery
2 TB sliced black olives
2 TB grated Parmesan cheese
1/4 cup Italian salad dressing, or 2 TB each olive oil and red wine vinegar
lettuce (optional)
Directions:
1. Rinse and drain beans.
2. Mix with other ingredients.
3. If using lettuce, add just before serving.
Lentils Coriander
by Febrina Malloy.
8 servings
Ingredients:
1 pound Italian sausage links, cut into 1-inch pieces
2 large onions, thinly sliced
2 tsp ground coriander
1 1/2 tsp salt
1/2 tsp ground ginger
2 cups dry lentils
1 TB lemon juice
Dairy sour cream
Lemon slices
Directions:
1. Spray a Dutch oven with olive oil cooking spray, or coat with a little olive oil, and heat to medium high. Brown sausage on all sides. Lower heat, add a little water, and cover pan. Cook until done.
2. Remove sausage and cut into 1 inch pieces. Return to pan; add onions and cook over medium-low heat until tender but not brown.
3. Drain excess fat. Stir in coriander, salt, ginger, lentils and 7 cups water. Bring to boiling. Reduce heat; cover and simmer for 50 minutes. Stir in lemon juice. Serve in bowls; top with a dollop of sour cream and a lemon.
8 servings
Ingredients:
1 pound Italian sausage links, cut into 1-inch pieces
2 large onions, thinly sliced
2 tsp ground coriander
1 1/2 tsp salt
1/2 tsp ground ginger
2 cups dry lentils
1 TB lemon juice
Dairy sour cream
Lemon slices
Directions:
1. Spray a Dutch oven with olive oil cooking spray, or coat with a little olive oil, and heat to medium high. Brown sausage on all sides. Lower heat, add a little water, and cover pan. Cook until done.
2. Remove sausage and cut into 1 inch pieces. Return to pan; add onions and cook over medium-low heat until tender but not brown.
3. Drain excess fat. Stir in coriander, salt, ginger, lentils and 7 cups water. Bring to boiling. Reduce heat; cover and simmer for 50 minutes. Stir in lemon juice. Serve in bowls; top with a dollop of sour cream and a lemon.
Spaghetti with Clam Sauce
by Bill Malloy
Serves 4
Ingredients:
2 TB olive oil
2 TB + ½ tsp flour
dash salt
dash pepper
1 tsp dried parsley
pinch dried basil
3 garlic cloves, minced
1 cup clam juice and chicken stock or water
1 8 oz can of baby clams (if not available, substitute canned chopped clams)
½ lb linguine or vermicelli or spaghettini
grated Parmesan cheese
Directions:
1. Drain liquid from clams into a measuring cup. Add chicken stock or water to make one cup.
2. Heat olive oil in a sauce pan and stir in the flour.
3. Stir in next 6 ingredients and bring to a boil.
4. Reduce heat and simmer two or three minutes.
5. Add the clams and simmer just enough to heat through, about 1 minute.
6. Serve over pasta and pass the Parmesan.
Serves 4
Ingredients:
2 TB olive oil
2 TB + ½ tsp flour
dash salt
dash pepper
1 tsp dried parsley
pinch dried basil
3 garlic cloves, minced
1 cup clam juice and chicken stock or water
1 8 oz can of baby clams (if not available, substitute canned chopped clams)
½ lb linguine or vermicelli or spaghettini
grated Parmesan cheese
Directions:
1. Drain liquid from clams into a measuring cup. Add chicken stock or water to make one cup.
2. Heat olive oil in a sauce pan and stir in the flour.
3. Stir in next 6 ingredients and bring to a boil.
4. Reduce heat and simmer two or three minutes.
5. Add the clams and simmer just enough to heat through, about 1 minute.
6. Serve over pasta and pass the Parmesan.
Quick Italian Sausage
By Dorothea Brandt Malloy
Ingredients:
1 lb ground pork
1 tsp fennel or anise seed
1 tsp dried parsley
1 tsp grated Romano cheese
1/2 tsp salt (or to taste)
1/2 tsp pepper (or to taste)
2 TB water
Directions:
Mix all ingredients. Form into small patties and fry in a skillet over medium heat.
Ingredients:
1 lb ground pork
1 tsp fennel or anise seed
1 tsp dried parsley
1 tsp grated Romano cheese
1/2 tsp salt (or to taste)
1/2 tsp pepper (or to taste)
2 TB water
Directions:
Mix all ingredients. Form into small patties and fry in a skillet over medium heat.
Grandpa’s Pizza
By Bill Malloy
Ingredients:
1 cup warm water
4 tsp. sugar
1 tsp. olive oil
1/2 tsp. salt
1 tsp. active dry yeast
1/2 cup white whole wheat flour
1 1/2 cup unbleached all-purpose flour
dough dressing:
2 Tbs. olive oil
1 clove fresh garlic (pressed)
1 tsp. sugar
1/4 tsp. oregano
toppings:
spaghetti sauce or pizza sauce
other toppings as desired
Directions:
1. Mix yeast into warm water and sugar. When the yeast is foamy add the rest of the ingredients.
2. I use a bread machine. A stand mixer will do as well. Mix the dough until it is smooth.
3. Place the dough in a lightly oiled bowl and cover with plastic wrap or a damp towel. I let the dough rise for 6 to 8 hours, punching the dough down about every hour and turning the ball of dough over.
4. Preheat the oven to 500 degrees F. with a stone on the lower rack of the oven. Preheat the oven for at least 30 minutes or longer.
5. Shape the pizza leaving a rim on the outer edge. When ready to pre-bake dough, put on dough dressing, then tomato sauce if using. Poke holes in the dough with a fork to prevent bubbles from forming. If bubbles do form, prick with a sharp fork.
6. Bake the pizza with just the dough dressing and tomato sauce for 4 to 5 min. or until crust begins to brown.
7. Remove pizza crust from oven. Put on rest of toppings as desired and put back into oven. Bake until cheese is melted and begins to brown, 4 to 5 min.
Ingredients:
1 cup warm water
4 tsp. sugar
1 tsp. olive oil
1/2 tsp. salt
1 tsp. active dry yeast
1/2 cup white whole wheat flour
1 1/2 cup unbleached all-purpose flour
dough dressing:
2 Tbs. olive oil
1 clove fresh garlic (pressed)
1 tsp. sugar
1/4 tsp. oregano
toppings:
spaghetti sauce or pizza sauce
other toppings as desired
Directions:
1. Mix yeast into warm water and sugar. When the yeast is foamy add the rest of the ingredients.
2. I use a bread machine. A stand mixer will do as well. Mix the dough until it is smooth.
3. Place the dough in a lightly oiled bowl and cover with plastic wrap or a damp towel. I let the dough rise for 6 to 8 hours, punching the dough down about every hour and turning the ball of dough over.
4. Preheat the oven to 500 degrees F. with a stone on the lower rack of the oven. Preheat the oven for at least 30 minutes or longer.
5. Shape the pizza leaving a rim on the outer edge. When ready to pre-bake dough, put on dough dressing, then tomato sauce if using. Poke holes in the dough with a fork to prevent bubbles from forming. If bubbles do form, prick with a sharp fork.
6. Bake the pizza with just the dough dressing and tomato sauce for 4 to 5 min. or until crust begins to brown.
7. Remove pizza crust from oven. Put on rest of toppings as desired and put back into oven. Bake until cheese is melted and begins to brown, 4 to 5 min.
Nonna's Famous Pizza
By Bessie Picone (instructions by Cecilia Malloy)
This was the pizza eaten in the famous contest between Bill Malloy and Louie Picone. Nonna had made several pizzas, all in a stack. Bill and Louis decided to see who could eat more. They went through at least a dozen pizzas, Nonna making more as they ate. Louis finally had to give up, but Bill could have kept going.
Crust:
5 1/4 cups flour
1 1/2 - 2 TB shortening
2 eggs
1 envelope yeast dissolved in 1 cup warm water (100-110 degrees)
1 1/2 tsp salt
1 TB sugar
1 TB honey
2 TB dry milk powder
more water, as needed (about 1/2 cup)
more flour, as needed
olive oil
oregano
grated Romano cheese
grated mozzarella cheese
Toppings:
Spaghetti sauce
sauteed onions (Saute in olive oil over low heat until translucent)
oregano
grated Romano cheese
mushrooms, sausage, pepperoni, sliced meatballs, eggplant, snails or other toppings as desired
grated mozzarella cheese
Directions:
1. Drop shortening into flour and squish with fingers (the squeamish can use a pastry
blender) until it forms small particles.
2. Make a well in flour and add eggs, beat well with fork, then add dissolved yeast, salt,
sugar, honey and dry milk and mix well. Add more water as needed and mix by
hand. If sticky, add a little flour. Transfer to well floured board. Knead about 10
minutes.
3. Divide into two balls of dough. Roll or pat into circle or square and place on cookie sheet or pizza stone sprinkled with cornmeal. Spread spaghetti sauce over dough and place onions on top.
4. Sprinkle oregano and Romano cheese over onions. Add favorite pizza toppings. Smother with mozzarella cheese.
5. Put into cold oven, turn oven to 500 degrees, and bake 15-20 minutes, until golden
brown and cheese is melted.
6. Remove from oven and let sit a minute or two before cutting.
This was the pizza eaten in the famous contest between Bill Malloy and Louie Picone. Nonna had made several pizzas, all in a stack. Bill and Louis decided to see who could eat more. They went through at least a dozen pizzas, Nonna making more as they ate. Louis finally had to give up, but Bill could have kept going.
Crust:
5 1/4 cups flour
1 1/2 - 2 TB shortening
2 eggs
1 envelope yeast dissolved in 1 cup warm water (100-110 degrees)
1 1/2 tsp salt
1 TB sugar
1 TB honey
2 TB dry milk powder
more water, as needed (about 1/2 cup)
more flour, as needed
olive oil
oregano
grated Romano cheese
grated mozzarella cheese
Toppings:
Spaghetti sauce
sauteed onions (Saute in olive oil over low heat until translucent)
oregano
grated Romano cheese
mushrooms, sausage, pepperoni, sliced meatballs, eggplant, snails or other toppings as desired
grated mozzarella cheese
Directions:
1. Drop shortening into flour and squish with fingers (the squeamish can use a pastry
blender) until it forms small particles.
2. Make a well in flour and add eggs, beat well with fork, then add dissolved yeast, salt,
sugar, honey and dry milk and mix well. Add more water as needed and mix by
hand. If sticky, add a little flour. Transfer to well floured board. Knead about 10
minutes.
3. Divide into two balls of dough. Roll or pat into circle or square and place on cookie sheet or pizza stone sprinkled with cornmeal. Spread spaghetti sauce over dough and place onions on top.
4. Sprinkle oregano and Romano cheese over onions. Add favorite pizza toppings. Smother with mozzarella cheese.
5. Put into cold oven, turn oven to 500 degrees, and bake 15-20 minutes, until golden
brown and cheese is melted.
6. Remove from oven and let sit a minute or two before cutting.
Cream Sauce Lasagna
By Febrina Picone Malloy
When Mary Rose couldn’t have tomatoes and mushrooms, Nonna made her a special batch of Lasagna using a cream sauce. The cream sauce can be made ahead.
Ingredients:
3 TB unsalted butter
3 TB flour
2 cups whole milk
½ tsp salt
small pinch pepper
1 ½ large eggs, slightly beaten
1/4 recipe of Italian Meatballs
1/4 lb Italian Sausage
1/2 lb lasagna noodles
1/2 lb ricotta cheese
1 beaten egg
1/4 tsp salt
dash pepper
up to ½ TB dried parsley
1/4 lb mozzarella cheese, sliced
1-2 oz grated romano cheese (about 1/3 cup)
Directions:
1. For the cream sauce, melt butter in a non-reactive saucepan over medium heat. When bubbly, whisk in the flour (or use a wooden spoon or heat-proof scraper) and stir and cook about 1 minute. Slowly add the milk, whisking constantly so flour paste is absorbed without lumps.
2. Bring to a boil, stirring frequently. When it boils, reduce heat to low and simmer, still stirring, for about 4 minutes. Season to taste (I used ½ tsp salt and small pinch pepper) and remove from heat. Let sauce cool to about lukewarm. Then whisk the cooled sauce til smooth and whisk in the eggs, beating well so eggs don’t curdle.
3. Cook lasagna noodles in salted water according to package directions, using the shortest recommended cooking time. Immediately rinse with cold water and drain well. Using a large wide bowl or pot, gently lay each lasagna strip over the edge of the bowl, overlapping for second row.
4. Mix ricotta cheese, beaten egg, salt, pepper, and parsley.
5. In a 9" square baking dish (or 11x7), layer ingredients starting with cream sauce, then noodles, mozzarella, sausage, meatballs, ricotta, romano, cream sauce, then repeat. End with about 1 cup of the sauce on top.Cover with foil. If overfull, use toothpicks to keep the foil off of the lasagna. Bake at 325°for 40 minutes. Remove foil and bake uncovered 20-25 minutes longer, until bubbly. Let stand 10 minutes before cutting.
When Mary Rose couldn’t have tomatoes and mushrooms, Nonna made her a special batch of Lasagna using a cream sauce. The cream sauce can be made ahead.
Ingredients:
3 TB unsalted butter
3 TB flour
2 cups whole milk
½ tsp salt
small pinch pepper
1 ½ large eggs, slightly beaten
1/4 recipe of Italian Meatballs
1/4 lb Italian Sausage
1/2 lb lasagna noodles
1/2 lb ricotta cheese
1 beaten egg
1/4 tsp salt
dash pepper
up to ½ TB dried parsley
1/4 lb mozzarella cheese, sliced
1-2 oz grated romano cheese (about 1/3 cup)
Directions:
1. For the cream sauce, melt butter in a non-reactive saucepan over medium heat. When bubbly, whisk in the flour (or use a wooden spoon or heat-proof scraper) and stir and cook about 1 minute. Slowly add the milk, whisking constantly so flour paste is absorbed without lumps.
2. Bring to a boil, stirring frequently. When it boils, reduce heat to low and simmer, still stirring, for about 4 minutes. Season to taste (I used ½ tsp salt and small pinch pepper) and remove from heat. Let sauce cool to about lukewarm. Then whisk the cooled sauce til smooth and whisk in the eggs, beating well so eggs don’t curdle.
3. Cook lasagna noodles in salted water according to package directions, using the shortest recommended cooking time. Immediately rinse with cold water and drain well. Using a large wide bowl or pot, gently lay each lasagna strip over the edge of the bowl, overlapping for second row.
4. Mix ricotta cheese, beaten egg, salt, pepper, and parsley.
5. In a 9" square baking dish (or 11x7), layer ingredients starting with cream sauce, then noodles, mozzarella, sausage, meatballs, ricotta, romano, cream sauce, then repeat. End with about 1 cup of the sauce on top.Cover with foil. If overfull, use toothpicks to keep the foil off of the lasagna. Bake at 325°for 40 minutes. Remove foil and bake uncovered 20-25 minutes longer, until bubbly. Let stand 10 minutes before cutting.
Italian Sausage
by Bessie Picone and Febrina Malloy
One time Bessie came to visit the family in Texas and we asked her for her sausage recipe. This is an approximation of what she told us in broken English, with helpful additions by Febrina.
Ingredients:
5 lbs pork (leg), 9:1 ratio of meat to fat
1 TB fennel
salt and pepper to taste
1 TB fresh parsley
1 TB Romano cheese
8 oz water
Directions:
1. Cut meat from bone and grind with coarse blade of meat grinder, or use a food processor (should be ground like meat sold as chile meat). For about 9 cups of lean pork, add 1 cup of pork fat. The fat could be ground a bit finer if desired.
2. Mix in 1 TB fennel or anise seed, about 2 ½ tsp salt, ½ tsp pepper, 1 TB fresh parsley, 1 TB Romano or Parmesan grated cheese and 8 oz water. (Seasonings are “to taste”. The first time you try recipe, it’s best to use less of the seasonings, but carefully measured. Then take a spoonful and fry it until well done and taste it. If necessary, add measured amounts of additional salt and pepper including a bit of cayenne if desired. Repeat process to get it just right.) Pack loosely in casings.
3. To cook, cut into links, place in a cold frying pan with about 3 tablespoons water. Cover and cook over medium heat about 5 minutes. Prick with a needle when it swells while cooking. Uncover and saute until well browned on all sides.
Variation:
Ingredients:
2 lbs ground pork
1 1/2 tsp fennel
pepper, to taste
1 1/2 tsp dried parsley
1 TB grated Romano cheese
1/4 cup water
salt, optional
Directions:
1. Mix all ingredients.
2. Fry a small piece, taste, and adjust seasonings.
3. Shape into half-dollar size patties and fry until cooked through and lightly browned.
4. If using in lasagna, slice in half.
One time Bessie came to visit the family in Texas and we asked her for her sausage recipe. This is an approximation of what she told us in broken English, with helpful additions by Febrina.
Ingredients:
5 lbs pork (leg), 9:1 ratio of meat to fat
1 TB fennel
salt and pepper to taste
1 TB fresh parsley
1 TB Romano cheese
8 oz water
Directions:
1. Cut meat from bone and grind with coarse blade of meat grinder, or use a food processor (should be ground like meat sold as chile meat). For about 9 cups of lean pork, add 1 cup of pork fat. The fat could be ground a bit finer if desired.
2. Mix in 1 TB fennel or anise seed, about 2 ½ tsp salt, ½ tsp pepper, 1 TB fresh parsley, 1 TB Romano or Parmesan grated cheese and 8 oz water. (Seasonings are “to taste”. The first time you try recipe, it’s best to use less of the seasonings, but carefully measured. Then take a spoonful and fry it until well done and taste it. If necessary, add measured amounts of additional salt and pepper including a bit of cayenne if desired. Repeat process to get it just right.) Pack loosely in casings.
3. To cook, cut into links, place in a cold frying pan with about 3 tablespoons water. Cover and cook over medium heat about 5 minutes. Prick with a needle when it swells while cooking. Uncover and saute until well browned on all sides.
Variation:
Ingredients:
2 lbs ground pork
1 1/2 tsp fennel
pepper, to taste
1 1/2 tsp dried parsley
1 TB grated Romano cheese
1/4 cup water
salt, optional
Directions:
1. Mix all ingredients.
2. Fry a small piece, taste, and adjust seasonings.
3. Shape into half-dollar size patties and fry until cooked through and lightly browned.
4. If using in lasagna, slice in half.
Lasagna
By Febrina Malloy
Mom’s Lasagna is by far the most-loved main dish by the Malloy clan. All other dishes calling themselves “Lasagna” pale in comparison. It is often the main dish for our holiday gatherings. Substituting store-bought ingredients is not recommended. However, no-boil noodles have been successfully substituted. For best results, make the sauce, meatballs, and sausage at least a day before you plan to make the lasagna. They can be made ahead and frozen. Assembled lasagna may be frozen before baking.
View photos of lasagna assembly here.
Ingredients:
2-3 cups Italian Spaghetti Sauce, about ½ recipe (if using no-boil lasagna, add extra sauce.)
1/2 recipe of Italian Meatballs
1/2 lb Italian Sausage, store-bought or homemade
1 lb lasagna noodles
1 lb ricotta cheese
1 beaten egg
1/2 tsp salt
dash pepper
up to 1 TB dried parsley
1/2 lb mozzarella cheese, sliced thinly using the side of a cheese grater
2-3 oz grated Romano cheese (about 3/4 cup)
4 oz can of mushrooms, drained, or sauteed fresh mushrooms
Directions:
1. Make a recipe of Italian Spaghetti Sauce.
2. Mix ½ recipe of Italian Meatballs and form into patties. Cook; cool and slice in half. Set aside.
3. Cook ½ lb whole Italian Sausage. Cool and slice thinly. Sautee lightly in olive oil. Set aside.
4. When ready to assemble the lasagna, mix up the ricotta, grate the Romano, and slice the Mozzarella cheeses before starting. Meanwhile, start a pot of water boiling for the lasagna noodles. Add a little olive oil to the water. Then divide the sauce into 5 equal portions, and the meatballs, sausage, mushrooms and cheeses into 3 equal portions.
5. Put 1/4 of the lasagna noodles into the boiling water. On a surface close to the pot, place a colander on top of a dish that is large enough to catch the water drained off from the noodles. Push the noodles down into the water and boil until they are flexible, but still firm or "al dente". Lift them out of the water into the colander, leaving the water in the pot. Add the next 1/4 of the noodles and repeat until all the noodles are cooked. (If using no-boil noodles, skip this step.)
6. In a shallow 13x9 inch pan, spread one portion of the sauce in a layer on the bottom. Make a length-wise layer of noodles over the sauce, cutting off the excess. Add a portion each of mozzarella, sausage, meatballs, and mushrooms, spacing them out evenly. Dot evenly with spoonfuls of one portion of the ricotta mixture, and sprinkle with one portion of the Romano cheese. Spread sauce evenly over all and repeat for two more layers. Cover the third layer with remaining noodles and spread sauce over all.
7. Cover with foil. Bake at 350°for 25 minutes. Remove foil and bake uncovered 25 minutes longer. Let stand 10 minutes before cutting.
Mom’s Lasagna is by far the most-loved main dish by the Malloy clan. All other dishes calling themselves “Lasagna” pale in comparison. It is often the main dish for our holiday gatherings. Substituting store-bought ingredients is not recommended. However, no-boil noodles have been successfully substituted. For best results, make the sauce, meatballs, and sausage at least a day before you plan to make the lasagna. They can be made ahead and frozen. Assembled lasagna may be frozen before baking.
View photos of lasagna assembly here.
Ingredients:
2-3 cups Italian Spaghetti Sauce, about ½ recipe (if using no-boil lasagna, add extra sauce.)
1/2 recipe of Italian Meatballs
1/2 lb Italian Sausage, store-bought or homemade
1 lb lasagna noodles
1 lb ricotta cheese
1 beaten egg
1/2 tsp salt
dash pepper
up to 1 TB dried parsley
1/2 lb mozzarella cheese, sliced thinly using the side of a cheese grater
2-3 oz grated Romano cheese (about 3/4 cup)
4 oz can of mushrooms, drained, or sauteed fresh mushrooms
Directions:
1. Make a recipe of Italian Spaghetti Sauce.
2. Mix ½ recipe of Italian Meatballs and form into patties. Cook; cool and slice in half. Set aside.
3. Cook ½ lb whole Italian Sausage. Cool and slice thinly. Sautee lightly in olive oil. Set aside.
4. When ready to assemble the lasagna, mix up the ricotta, grate the Romano, and slice the Mozzarella cheeses before starting. Meanwhile, start a pot of water boiling for the lasagna noodles. Add a little olive oil to the water. Then divide the sauce into 5 equal portions, and the meatballs, sausage, mushrooms and cheeses into 3 equal portions.
5. Put 1/4 of the lasagna noodles into the boiling water. On a surface close to the pot, place a colander on top of a dish that is large enough to catch the water drained off from the noodles. Push the noodles down into the water and boil until they are flexible, but still firm or "al dente". Lift them out of the water into the colander, leaving the water in the pot. Add the next 1/4 of the noodles and repeat until all the noodles are cooked. (If using no-boil noodles, skip this step.)
6. In a shallow 13x9 inch pan, spread one portion of the sauce in a layer on the bottom. Make a length-wise layer of noodles over the sauce, cutting off the excess. Add a portion each of mozzarella, sausage, meatballs, and mushrooms, spacing them out evenly. Dot evenly with spoonfuls of one portion of the ricotta mixture, and sprinkle with one portion of the Romano cheese. Spread sauce evenly over all and repeat for two more layers. Cover the third layer with remaining noodles and spread sauce over all.
7. Cover with foil. Bake at 350°for 25 minutes. Remove foil and bake uncovered 25 minutes longer. Let stand 10 minutes before cutting.
Rob’s Spaghetti Sauce
by Rob Malloy
My recipe changed for the better after I asked Mom for a copy of her recipe for spaghetti sauce, which she wrote down for me. My recipe is now just a slight variation of hers.
Ingredients:
3 28 oz cans tomato sauce
1 28 oz can crushed tomatoes
4 cloves fresh garlic, finely minced
1 TB oregano
½ tsp rosemary
1 tsp basil
1 tsp marjoram
1 tsp thyme
1 bay leaf
½ tsp or more salt, depending on how much is in the tomato sauce
½ tsp pepper
½ med onion, finely chopped
Directions:
1. Put all ingredients into a large pot, heat until it bubbles merrily, then reduce heat to simmer for 4-6 hours. Stir occasionally while heating sauce to keep any from sticking and burning at the bottom of the pot.
2. Serve over pasta with Parmesan or Romano cheese sprinkled on top.
My recipe changed for the better after I asked Mom for a copy of her recipe for spaghetti sauce, which she wrote down for me. My recipe is now just a slight variation of hers.
Ingredients:
3 28 oz cans tomato sauce
1 28 oz can crushed tomatoes
4 cloves fresh garlic, finely minced
1 TB oregano
½ tsp rosemary
1 tsp basil
1 tsp marjoram
1 tsp thyme
1 bay leaf
½ tsp or more salt, depending on how much is in the tomato sauce
½ tsp pepper
½ med onion, finely chopped
Directions:
1. Put all ingredients into a large pot, heat until it bubbles merrily, then reduce heat to simmer for 4-6 hours. Stir occasionally while heating sauce to keep any from sticking and burning at the bottom of the pot.
2. Serve over pasta with Parmesan or Romano cheese sprinkled on top.
Nonna’s Spaghetti Sauce
By Bessie Picone
1 serving
Ingredients:
1 1/2 tsp red wine
1 8 oz can Italian style tomato sauce
1 medium onion, chopped
2 cloves of garlic, crushed
1 TB olive oil
6 medium fresh mushrooms, cut small
1 TB chopped fresh parsley
1 TB chopped fresh basil, or 1/2 tsp dried basil
salt and pepper to taste
1/2 tsp dried oregano
1 pinch fennel seed
Directions:
1. Fry onions, garlic, and parsley in oil until golden brown. Add tomato sauce and one tomato sauce can of water.
2. Fry mushrooms separately and add salt and pepper to taste, then add wine.
3. Bring sauce to a boil, then add fried mushrooms and remaining ingredients.
4. Simmer at low heat for two hours. Add a pinch of sugar during last 1/2 hour of cooking.
1 serving
Ingredients:
1 1/2 tsp red wine
1 8 oz can Italian style tomato sauce
1 medium onion, chopped
2 cloves of garlic, crushed
1 TB olive oil
6 medium fresh mushrooms, cut small
1 TB chopped fresh parsley
1 TB chopped fresh basil, or 1/2 tsp dried basil
salt and pepper to taste
1/2 tsp dried oregano
1 pinch fennel seed
Directions:
1. Fry onions, garlic, and parsley in oil until golden brown. Add tomato sauce and one tomato sauce can of water.
2. Fry mushrooms separately and add salt and pepper to taste, then add wine.
3. Bring sauce to a boil, then add fried mushrooms and remaining ingredients.
4. Simmer at low heat for two hours. Add a pinch of sugar during last 1/2 hour of cooking.
Italian Spaghetti Sauce
Ingredients:
1 TB bacon drippings or olive oil
1 onion, chopped
1 large can (29 oz) tomato puree (3 cups)
6 oz can tomato paste
2 cups water plus 2 paste cans water (adjust water depending on desired
consistency)
1/4 cup red wine (opt.)
1/4 lb ground beef (optional) or cooked or uncooked beef bones such as from a pot
roast or several from round steak. (Sometimes I add leftover beef gravy, or leftover
meat loaf cut in small pieces.)
dash cloves
1/4 tsp basil
1/2 tsp oregano
1 bay leaf
1/8 tsp fennel seed
1/2 tsp sugar
2 1/2 cloves garlic, finely minced
dash cayenne, optional
1/8 tsp pepper
1 1/2 tsp salt, or to taste
Directions:
1. Brown and drain ground beef. If using bones, brown them well in fat before adding onion.
2. Brown onion lightly in fat, and add other ingredients.
3. Add seasonings. Put fennel seed in a container (such as a tea ball) to be removed before serving.
4. Stir well and simmer covered for at least one hour, or at least two hours if using bones. Remove bay leaf and fennel seeds before serving.
5. Serve over pasta with Parmesan or Romano cheese sprinkled on, or use in lasagna or other Italian dishes. Leftover sauce may be frozen.
Individual Stuffed Meat Loaves
By Febrina Malloy
Originally made with spettini, thinly sliced and pounded veal, instead of meatloaf, and was fried, not baked.
Serves 8
Ingredients:
2 lbs ground beef (could use part ground pork or turkey)
1/3-1/2 cup dry bread crumbs
1/2 cup grated Romano or Parmesan cheese
2 eggs
1/2 cup milk (use only about half as much if made with ground turkey)
1 or 2 cloves of minced garlic
1 TB chopped fresh parsley, or 1 tsp dried parsley
1/4 tsp salt or to taste
1/4 tsp pepper or to taste
Filling:
sliced hard-cooked eggs
sauteed mushrooms (optional)
thinly sliced or shredded mozzarella or jack cheese
chipped beef or chipped ham cut in pieces
grated Parmesan or Romano cheese
Directions:
1. Mix all meat loaf ingredients.
2. Divide into 8 parts. Place each portion onto a piece of wax paper about 6" x 8" each.
3. Flatten meat to cover most of paper. Spread filling ingredients lightly on each.
4. Roll up like jelly roll, using paper to help. Pinch ends and smooth seam to prevent spilling.
5. Remove paper and place on baking sheets, leaving 2" between each.
6. Bake at 350° for 1 hour, or until well browned.
7. Drain off fat. Save browned bits to add to spaghetti sauce.
Originally made with spettini, thinly sliced and pounded veal, instead of meatloaf, and was fried, not baked.
Serves 8
Ingredients:
2 lbs ground beef (could use part ground pork or turkey)
1/3-1/2 cup dry bread crumbs
1/2 cup grated Romano or Parmesan cheese
2 eggs
1/2 cup milk (use only about half as much if made with ground turkey)
1 or 2 cloves of minced garlic
1 TB chopped fresh parsley, or 1 tsp dried parsley
1/4 tsp salt or to taste
1/4 tsp pepper or to taste
Filling:
sliced hard-cooked eggs
sauteed mushrooms (optional)
thinly sliced or shredded mozzarella or jack cheese
chipped beef or chipped ham cut in pieces
grated Parmesan or Romano cheese
Directions:
1. Mix all meat loaf ingredients.
2. Divide into 8 parts. Place each portion onto a piece of wax paper about 6" x 8" each.
3. Flatten meat to cover most of paper. Spread filling ingredients lightly on each.
4. Roll up like jelly roll, using paper to help. Pinch ends and smooth seam to prevent spilling.
5. Remove paper and place on baking sheets, leaving 2" between each.
6. Bake at 350° for 1 hour, or until well browned.
7. Drain off fat. Save browned bits to add to spaghetti sauce.
Italian Meatballs or Meat Loaf
By Febrina Malloy
Mom gave me the recipe for meatballs when Mike and I first got married. After they moved to Irving, I had the pleasure of eating her meatballs many times. I always wondered how she made hers come out so round and evenly browned, while mine were so uneven. It was years before I found out that, although the recipe she originally gave me said to cook them in a frying pan, she always baked them in the oven!–Dorothea
Ingredients:
2 lbs ground beef (could use part ground pork or turkey)
1/3-1/2 cup dry bread crumbs
1/2 cup grated Romano or Parmesan cheese
2 eggs
1/2 cup milk (use only about half as much if made with ground turkey)
1 or 2 cloves of minced garlic
1 TB chopped fresh parsley, or 1 tsp dried parsley
1/4 tsp salt or to taste
1/4 tsp pepper or to taste
Directions:
1. Mix all ingredients well.
2. For Meatballs, form into small balls (about golf-ball size) or small patties and fry in pan which has been lightly coated with olive oil, until well browned.
3. If you are careful to keep temperature moderate and not over-brown, the pan can be de-glazed with a little hot water and the brown bits and liquid then add great flavor to spaghetti sauce. Can also be baked in the oven on a cookie sheet at 350 degrees.
4. For Italian Meat Loaf, form mixture into a loaf and place in a loaf pan.
5. Bake at 350 degrees for 1 1/2 hours. (If ground beef has a high fat content, remove some of the fat with a turkey baster half-way through baking time.)
Ingredients:
2 lbs ground beef (could use part ground pork or turkey)
1/3-1/2 cup dry bread crumbs
1/2 cup grated Romano or Parmesan cheese
2 eggs
1/2 cup milk (use only about half as much if made with ground turkey)
1 or 2 cloves of minced garlic
1 TB chopped fresh parsley, or 1 tsp dried parsley
1/4 tsp salt or to taste
1/4 tsp pepper or to taste
Directions:
1. Mix all ingredients well.
2. For Meatballs, form into small balls (about golf-ball size) or small patties and fry in pan which has been lightly coated with olive oil, until well browned.
3. If you are careful to keep temperature moderate and not over-brown, the pan can be de-glazed with a little hot water and the brown bits and liquid then add great flavor to spaghetti sauce. Can also be baked in the oven on a cookie sheet at 350 degrees.
4. For Italian Meat Loaf, form mixture into a loaf and place in a loaf pan.
5. Bake at 350 degrees for 1 1/2 hours. (If ground beef has a high fat content, remove some of the fat with a turkey baster half-way through baking time.)
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