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3/4 pound shrimp (about 2 1/2 cups
8 ounces Italian fettucine pasta noodles cooked and drained
2 cloves garlic, minced
1/2 cup butter or margarine
1 cup sliced asparagus or zucchini
1/2 cup sliced green onion
2 tablespoons minced parsley
1/8 to 1/4 cup fresh basil, finely chopped

grated Parmesan cheese
Cooking Directions

To cook, saute garlic and basil in butter until garlic turns light brown. Add vegetables, cook and stir about 5 minutes or until vegetables are crisp-tender. Stir in the shrimp, cook and stir on high heat about 1 minute or until they are thoroughly heated. Server over hot fettucine pasta, sprinkle with parmesan cheese.

This recipe makes about 4 servings.

Ingredients
8 oz. Lasagna pasta noodles, cooked
8 oz. Italian Prosciutto, chopped
16 oz. can whole peeled tomatoes, chopped
1 cup. cottage cheese, lg. curd
1 cup. grated Parmesan cheese
1 lb. Mozzarella cheese, sliced thin
1 medium onion, chopped
1 lb. lean ground beef
4 tbs. fresh basil, chopped
4 cloves garlic, chopped or minced
1/4 tsp. oregano
ground black pepper
1/2 cup dry white
wine *(optional)
2 tbs. olive oil
fresh Basil sprigs for garnish
Preparation
1. Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm.

2.To make the sauce, in a large saucepan or cast iron skillet, over medium-high heat, saute the garlic, onion and prosciutto in the olive oil for 4 minutes. Add the lean beef, oregano, a touch of black pepper and saute 10 minutes. Add the wine and cook until the wine is almost evaporated. Add tomatoes and basil, reduce heat and simmer sauce 35 to 40 minutes or until most of the liquid has evaporated.

3. Grease a 9" x 12" or larger, deep sided baking pan. Arrange a first layer of lasagna noodles, a layer of the beef and prosciutto tomato sauce, cottage cheese, parmesan and mozzarella cheese. Add a second alternating layer of noodles, sauce and other ingredients. Repeat until pan is full ending up with a top layer of sauce. Sprinkle with parmesan cheese and bake in a pre-heated oven at 400 degrees for 30 minutes. Garnish with fresh basil

Tip: When layering the pasta, place bottom layer in pan so the ends lay over the sides of the pan. For the final layer lay the ends from the first layer back-over the top. This helps to hold lasagna together when cutting serving portions.

*Note* If you prepare this recipe with wine be sure to mention it before you serve it to guests.

Ingredients
3 cups Italian Pasta (rotini, mostaccioli, rigatoni or fettucine)
1/4 to 1/3 cup finely chopped fresh basil (basilica)(can substitute 4 or 5 teaspoons crushed dry basil but not recommended)
4 to 6 garlic cloves, minced (adjust quantity to taste)
2 to 3 tablespoons olive oil (do not substitute with other cooking oils)
4 oz cream cheese (low fat or reduced fat)
1/2 cup low fat cottage cheese
1/3 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
Cooking Pesto
1. Cook pasta according to package directions or until tender but still firm. Drain, keep warm.

2. Meanwhile, to prepare pesto sauce, saute basil and garlic in hot olive oil for 30 to 60 seconds, stir frequently. Garlic will begin to turn light brown. Reduce heat and add cottage cheese, cream cheese and parmesan cheese. Heat and stir until nearly smooth. Add parsley and 1/3 to 1/2 cup water (or milk). Cook uncovered for about 3 minutes over medium heat, stirring frequently. You can add more or less water (or milk) to reach desired consistency. Pour sauce over pasta and serve with french bread and extra parmesan cheese at the table. Makes 2 to 4 servings depending on appetite.

Ingredients
1 pound fettucine, tagliatelle or trenette pasta noodles
3/4 cup virgin olive oil
12 cloves fresh garlic
1 medium white onion
6 medium Idaho potatoes
1 teaspoon salt
1 teaspoon freshly
ground black pepper
1 cube butter or margarine
1 pound fresh string beans
1 cup grated Parmesan cheese(good quality)
Cooking Pasta Asciutta

Peel potatoes and cube(cut to 3/4 to 1 inch pieces). Boil potatoes in salted water till tender. Do not over-cook. Meanwhile, steam string beans till tender but still crisp and set aside with potatoes.

In a heavy skillet or cast iron frying pan, heat oil and add halved cloves of garlic and finely chopped onion. Saute till golden crisp. Meanwhile, cook pasta noodles in salted water. Cook aldente (cooked just right). Drain, add potatoes, string beans and toss gently. Add butter to heated garlic and onion sauce to melt. Pour sauce over pasta mixture, add pepper, parmesan cheese and work through very gently. Serve this dish with extra parmesan cheese and french bread.

Options: To add a Pesto flavor, sprinkle with 1/4 cup finely chopped fresh basil (basilica) and toss gently to coat.

This recipe serves 6 to 8

Ingredients
1 1/2 pkgs.(8oz.) fresh chicken ravioli
3 tbls. butter
2 tbls. fresh Basil
3 tbls. shallots, minced
2 1/2 cups hot chicken broth
3 tbls. fresh sage, chopped
1/3 cup whole milk or half-and-half
4 tbls. flour, all-purpose
Parmesan cheese
salt and pepper to taste
Ravioli Sauce

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


2.In a heavy frying pan or cast iron skillet, saute the shallots in butter over medium heat till golden, 3 to 4 minutes. Reduce heat to medium low, stir in the flour for 1 minute then the sage and basil. Add the chicken broth and whisk till the sauce is thick, 4 to 5 minutes. Stir in the milk bringing the sauce back to a simmer. Remove from heat and salt and pepper to taste. Pour sauce over hot ravioli and toss to coat. Sprinkle generously with Parmesan cheese and garnish with an additional teaspoon of fresh chopped basil.
Serve hot with French bread and have extra Parmesan cheese at the table.

Ingredients
1 lb.lasagna pasta noodles, cooked
2-16 oz. jars meatless sauce
1 lb. Ricotta cheese
1/2 C. grated Parmesan cheese
1 lb. Mozzarella cheese, sliced thin
3/4 C. chopped onion
2 cloves garlic, chopped or minced
2 tsp. salt
2 eggs, beaten
2 lbs. ground beef
1 tsp. Italian seasoning
Cooking Directions Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm. Meanwhile, saute the ground beef, garlic and onion is a large heavy skillet or saucepan until beef is done. Add sauce, salt, and Italian seasoning and mix well. Simmer on low heat 12 to 15 minutes. In a separate bowl, combine eggs and ricotta cheese.

Grease a 15" x 12" or larger, deep sided baking pan. Arrange a first layer of noodles across the pan so the ends hang over the sides. (The ends will be laid back-over the top for the final layer. This helps to hold lasagna together when cutting servings) Then add a layer of the lasagna sauce, ricotta cheese and mozzarella cheese. Add a second alternating layer of pasta (lengthwise in the pan), the sauce and cheese mixture. Repeat until pan is almost full then fold over the ends of the first layer of noodles and top with more lasagna sauce. Sprinkle with parmesan cheese and bake at 350 degrees for 40 to 45 minutes, or till cheese is bubbly.

Allow to set for 5 to 10 minutes before cutting. Serve this baked lasagna with sour dough French bread and have extra parmesan cheese at the table. This recipe can be modified to suit individual preferences.

Ingredients
8 oz pasta noodles of your choice
1 cup chopped or sliced asparagus (use only the tender half or tips)
3 cloves garlic, squished and chopped, or minced
1/4 to 1/2 cup olive oil(do not substitute)
1/8 cup chopped onion (red or yellow)
1/4 to 1/2 cup fresh basil, finely chopped
grated Parmesan cheese
Sauce

Quick Pesto: Saute garlic, and onion in olive oil until the garlic and onion turns light brown. Do not over cook. Set aside and keep warm.

Prepare the pasta of your choice according to package directions except for the following:
Add 1 to 2 cups additional water
Just before water begins to boil, add the asparagus or the vegetables of your choice. When the water begins to boil add the pasta and cook according to directions
Drain the pasta and vegetable mixture and pour the saute mixture and basil over the top, tossing lightly to coat. Top with parmesan cheese and serve with French bread. This pesto recipe makes 2 to 4 servings depending on appetite.

Asparagus in this recipe can be substituted with broccoli, string beans or zucchini.

1. Pasta must always be cooked in abundant salted water. The proportion should be 1 1/2 quart (approximately 1 1/2 liters) of water for 3 – 4 oz (100 gr) of dry pasta.
Use a large, tall stockpot. Bring to a boil the water necessary to cook the desired amount of pasta. Add the salt only after the water begins boiling. Salty water boils at a higher temperature, therefore taking a longer time. Add to the water about 1 teaspoon of salt per quart. The amount may vary depending on personal taste. If you don’t add salt to the water the pasta will taste very insipid and there will be a lot of contrast with the sauce that is salted. No Italian forgets to salt the pasta water!

2. Keep the pasta vertically over the boiling water and drop the pasta into the pot.

3. In few seconds the pasta will start softening. Using a long fork start pushing the pasta in the water until is fully submerged.
At this point the temperature of the water has fallen and it is not boiling anymore.

4. Place the lid on the pot and turn heat to high to bring the water back to a fast boil.

IMPORTANT!
When the water comes to a fast boil again and the pot is covered, the steam will push the lid up and the water will splash out of the pot! You have to be there and remove the lid to continue cooking the pasta uncovered. It is dangerous to leave the pot unattended. The splashing water can easily extinguish the flame and the gas would freely come out of the burner.

5. Continue cooking the pasta uncovered. Mix with a long fork in order to keep the pasta pieces separate from each other. Adjust the flame to keep the water boiling but preventing it from splashing out of the pot.

6. Read the manufacturer’s instructions printed on the envelope for cooking time, but don’t trust them. The best thing to do is taste a little piece from time to time to test for readiness. Bite a little piece and you can tell if the core of the pasta is still whitish the pasta is not ready yet.
Testing will give you an idea of the time left to a perfect al dente pasta.
The expression al dente in Italian refers to the correct cooking point of pasta. Literally it means, “when it is right for the tooth,” that is, soft but firm, and never overcooked.
Before draining reserve some of the cooking water if the recipe requires it. If you are using a “dry” type of dressing you may want to add some of the water back into the mixing bowl.

7. Place the colander in the sink in a secure position. When the pasta is ready, turn the heat off. Grab the pot firmly: Don’t forget that most of the accidents in the house happen in the kitchen. Make sure nobody is in your way to the sink: Watch for the kids!

8. Add a little cold tap water to the pot to stop the cooking process: About 1/2 glass is enough. In fact, pasta keeps cooking even after you drain it. Also, this way the pasta will not be extremely hot when served. Make sure the recipe allows cooling the pasta. Some recipes require for the pasta to be very hot. You are not “washing” the pasta here! Don’t overdue it!

9. Carefully drain the pasta.

10. Shake the colander to drain the pasta thoroughly, unless the recipe indicates otherwise.

11. Pour the pasta into a bowl of adequate size. Add the dressing or sauce, toss it well, add cheese if indicated by the recipe, and serve immediately.
from http://www.annamariavolpi.com

When I was growing up I only ate liver because I wasn't given any choice in the matter and it really wasn't until we moved to Italy that I learned to appreciate the taste. My first taste of real Italian style liver was on one of our first trips to Venice. We were in a little trattoria that was full of locals, and I noticed that many were enjoying the lunch special which was liver Venetian style. I decided to be brave and give it a try, and I have enjoyed liver ever since!

Traditionally, Venetian liver is simply fried in butter until golden, and is served with golden, sweet onions and a soft pillow of polenta. My own version of liver is lightly breaded before frying, and is served with garlic mashed potatoes. To finish off my liver and onions, I like to drizzle just a bit of aged balsamic vinegar over top.

Serves 4
Deborah Mele

4 Tablespoons Extra-virgin Olive Oil

4 Tablespoons Unsalted Butter

4 Red Onions, Very Thinly Sliced

Salt

1 Pound Calves Liver, Thinly Sliced

2 Eggs

1 1/2 Cups Breadcrumbs

To Serve:

Aged Balsamic Vinegar


Heat the olive oil with 3 tablespoons of the butter in a large, heavy saute pan over a medium flame. Add the onions and cook them over low heat until they are very soft and light golden brown.

Salt the onions and remove them to a warm platter. Beat the eggs and dip each slice of liver first into the eggs, and then into the breadcrumbs. Add the liver to the pan, salting and cooking for 30 to 45 seconds on each side. Work in batches if necessary to avoid overcrowding the pan. Serve the liver with onions piled on top with a side serving of soft polenta or garlic mashed potatoes. Drizzle a little aged balsamic vinegar over the liver.

Buon Appetito!
Deborah Mele 2008!

This recipe combines the great flavors of eggplants, sun dried tomatoes and goat cheese. Quick to put together, yet delicious, this recipes will soon become a family favorite.

: Serves 4
by Deborah Mele

1 Medium Eggplant, Cut Into 1" Cubes

1/3 Cup Olive Oil

1 Cup Oil Packed Sun Dried Tomatoes

3 Tablespoons Parsley, Chopped

Pound Penne Pasta

3 oz Goat Cheese, Crumbled


Preheat oven to 450. Place eggplant cubes in colander lightly sprinkled with salt. Allow to stand 30 minutes. Pour olive oil in baking dish, add eggplant & toss well to combine. Place in roasting pan & roast till browned, about 20 minutes. In food processor, put sun dried tomatoes, parsley, 2 tablespoons of oil and pulse. Cook penne pasta al dente. Add eggplant, sun dried tomato paste & toss well. Sprinkle with goat cheese, and serve.


Buon Appetito!
Deborah Mele 2002

Salmone in Salsa Verde ~ This recipe is as pretty as it is delicious. A tangy green sauce is drizzled over tender roasted pink salmon steaks to create a dish perfect for entertaining.

Serves 4
by Deborah Mele

4 Salmon Steaks or Fillets, About 6 Oz Each

3 Tablespoons Olive Oil

3/4 Cups of Seasoned Bread Crumbs

1 Bunch Rucola (Arugula)

1 Medium Garlic Clove

1/4 Cup Olive Oil

Splash of White Wine Vinegar

1 Tablespoon Dijon Mustard or 1 Tablesppon Capers

Salt and Pepper


Brush the salmon with the 3 tbs. of oil then sprinkle on the crumbs. Place in a very hot oven, about 380 degrees F. and roast until done, but still moist inside. (cooking time depends on the thickness of your salmon steaks). Or, grill the salmon steaks on a hot grill until cooked. Mix the remaining ingredients in a blender or food processor and pulse until blended. Serve each steak topped with a drizzle of the sauce.

Cooking Tip: The salmon should flake with a fork when done, but the center should remain moist and pink.


Buon Appetito!
Deborah Mele 2002

Dandelions are a very bitter green that are extremely popular in the spring although in recent years cultured dandelions can be found in many organic grocery stores year round. By caramelizing the onions which makes them sweet they create a nice balance to temper the bitterness of the greens just a bit.

We have been trying out many different variations of pizza dough to create one that contained a combination of all-purpose and whole wheat flours but still remains tender and this dough gave us exactly what we were looking for.

Serves 4 As A Main Course Or 6 to 8 As An Appetizer

Deborah Mele

Dough:

2 1/2 Cups All-Purpose Unbleached Flour

2 1/2 Cups Whole Wheat Pastry Dough (Or King Arthur's White Wheat Flour)

1 Package Active Dry Yeast

1 3/4 Cups Warm Water

3 Tablespoons Olive Oil

1 Teaspoon Sea Salt



Topping:

1 Bunch Dandelion Greens (Or About 8 Cups Chopped Into 2 Inch Pieces)

1 Large Red Onion, Peeled And Thinly Sliced

2 Large Cloves Garlic, Peeled And Minced

6 Slices Prosciutto, Finely Chopped

3 Tablespoons Olive Oil

Cracked Black Pepper

Sea Salt

1 1/2 Cups Sliced Fontina Cheese


Mix the yeast in 1/2 cup of the water and let sit 10 minutes. Place the flour into a mound on the counter creating a well in the center. Add the yeast mixture, olive oil, and sea salt into the well. Slowly add additional water and mix it into the flour until you have a dough. Knead the dough by hand, adding additional flour to prevent sticking, or a little extra water if needed until you have a soft dough. Knead for about 8 minutes. Oil a large bowl and place the dough into the bowl to rise. Cover with plastic wrap and let sit in a warm place until the dough has doubled.

While the dough is rising, prepare the topping. In a heavy skillet, heat the olive oil and once hot add the onion slices. Continue to cook the onions over medium heat until they are very soft and caramelized. Add the garlic and prosciutto, and stir to mix well. Add the dandelion greens and stir to mix well. Continue to cook until the dandelions are soft and wilted. Season with the cracked pepper and sea salt to taste.

Sprinkle each cookie sheet with corn meal and preheat the oven to 425 degrees F. Once the dough has doubled, divide it into two parts, and press each half into a circle about 12 to 14 inches wide onto the prepared cookie sheets. Divide the topping in half and spread over the dough circles leaving a 1 1/2 inch edge all around. Scatter the cheese slices on top of the pizzas and bake until browned, about 20 minutes. Serve either warm or at room temperature.
www.italianfoodforever.com

This is a slow rise method of making pizza dough as I learned from Peter Reinhart's book American Pie although we use a mix of white wheat and all-purpose flours for our version. This method creates a very tender yet delicious dough but does require advance planning. My recipe makes 8 individual pizzas, and after a short 30 minute rise, I divide the dough into 8 balls, and refrigerate half of them and freeze the others. The dough in the refrigerator is left for at least 24 hours or up to 3 days while the frozen dough can be kept for a couple of months if wrapped tightly.

I thaw the frozen dough in the refrigerator, and bring it out to come to room temperature and rise an hour and a half before we are ready to make pizza.

I also use an ingredient I found through the King Arthur company that helps keep the dough relaxed and easy to shape but the dough recipe does work well without this magic ingredient although you might have to work a bit harder to shape it. If the dough pulls back too much and fights being stretched, cover it and let it rest a little while longer.

I prefer to make my dough by hand although you could just as easily use a table top mixer if you prefer. The amount of water you may need will depend on the type/brand of flour you use so the amount listed is approximate. The dough should be slightly sticky yet smooth in texture when it is finished.

Makes 8 Individual Pizzas
by Deborah Mele

4 1/2 cups Unbleached Bread, or All-purpose Flour

2 1/2 Teaspoons Sea Salt

1 1/2 Packages Instant Yeast

1/3 Cup (2 ounces) Olive Oil

3 - 4 Cups Ice Cold Water

6 Tbsp. Easy Roll Dough Improver (Optional)


Pour 8 cups of the flour onto the counter in a mound, creating a well in the center. Put the salt, yeast and olive oil in the center and then begin to pour the cold water in mixing it into the dough initially with a fork, and then with your hands. Continue to mix the water into the dough adding in the additional flour as needed until you have a workable mass. Knead the dough until smooth, about 8 minutes.

Lightly oil a large bowl and place the dough in to rise for 30 minutes. Punch down the dough and divide it into 8 equal sized balls (about 250 grams each). Lightly oil each dough ball and wrap in plastic wrap. Store the dough balls you intend to use within the next couple of days in the refrigerator, and place the rest in an airtight storage bag and freeze.

When you are ready to make you pizza, first leave the dough out in room temperature for an hour and a half. Preheat your oven to 500 degrees F. and place a pizza stone in the oven to heat. Lightly flour a counter or bread board and using your fingertips, knuckles and heels of your hand push the dough out to a 12 to 13 inch circle. Place whatever toppings you choose on your pizza and then place it on a pizza peel dusted with cornmeal. Bake for about 10 minutes, turning as needed until golden brown and bubbling.

This pizza is delicious although very rich. My son and son-in-law both love this pizza but prefer to have some spicy pepperoni sprinkled on top as well which adds a bite that offsets the richness of all the cheese.

Quattro formaggi of course means four cheese, and traditionally those four cheeses include mozzarella, Gorgonzola, Parmesan, and a fresh creamy cheese such as Robiola or Stracchino.

Makes 2 (12 Inch) Pizzas
by Deborah Mele

2 Pizza Dough Balls (See My Pizza Dough Recipe)

6 Ounces Full Fat Mozzarella, Shredded

3 Ounces Gorgonzola Cheese, Crumbled

4 Ounces Creamy White Cheese (See Above)

4 Tablespoons Grated Parmesan Cheese

6 Ounces Spicy Pepperoni Or Soppresata (Optional)


Preheat oven to the highest setting and place a pizza stone in the oven for at least 30 minutes. Making one pizza at a time, shape your pizza dough into a 12 inch circle and place it on a pizza peel lightly sprinkled with corn meal. Sprinkle half the cheese evenly over the pizza and then add half of the pepperoni if using.

Slide the pizza from the peel onto the pizza stone and cook until brown and bubbly, about 8 to 9 minutes. Remove from the oven and place it on a plate and complete the second pizza in the same fashion. Serve immediately.