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A to Z Recipes Newsletter
June 12, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme
Reader Support
Birthday Babies
Discussion Forum
Crazy Corner
Mama Leone Favorites
Good morning to one and all. Today's issue began as a request made in our
QT Discussion Forum.
For those of you who do not visit there, you are missing out on a lot of good
stuff. Like recipes, funnies, and some of the best conversations ever. I hope
you will join in the fun by visiting today (and every day). You do not have to
log in, sign up, nada. Just click the special
QT Discussion Forum
link and Voila! You are there. Any-hoo, our pal Robyn, from Auckland, New
Zealand was visiting and made a comment about how she would love some recipes
from the world-renown New York restaurateur, Mama Leone. So, Lillian, Maxine and
Richard (part of our "Florida Bunch") started posting them. Then we ended
up with a huge amount as I began to search. I thought you would all enjoy our
findings.
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Cookbooks, Recipes, Gourmet Cooking from Amazon
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A Prayer of St. Francis of Assisi
Lord, make me an instrument of your peace,
Where there is hatred, let me sow love;
...where there is injury, pardon;
...where there is doubt, faith;
...where there is despair, hope;
...where there is darkness, light;
...where there is sadness, joy.
O Divine Master, grant that I may not so much seek
...to be consoled as to console;
...to be understood as to understand;
...to be loved as to love.
For it is in giving that we receive;
...it is in pardoning that we are pardoned;
...and it is in dying that we are born to eternal life.
This prayer is commonly attributed to St. Francis but some sources say that it was originally found in an Italian prayer book (ascribed to William the Norman).
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Ten Steps to Perfect Pasta
1. All pasta is not created equal. Choose a brand with a solid reputation in the marketplace. De Cecco and Barilla are two fine brands readily available in supermarkets.
2. Use a pot that's large enough to accommodate the pasta without crowding. For one pound of pasta, an eight-quart pot is good; a ten-quart pot is better. Pasta needs room to move freely as it cooks. At a minimum, use nothing smaller than a six-quart pot.
3. Use plenty of water. For one pound of pasta, you should use at least six quarts of water.
4. Add salt to the water. About 1 Tbs. per gallon. Salt adds flavor to the pasta that helps to create a well-seasoned dish. Often, a perfectly seasoned sauce will still taste like it needs "something" because the pasta is unseasoned.
5. Bring the water to a full, rolling boil before adding the pasta. One of the prime causes for pasta sticking together is that the water had not yet come to a full boil. When you add pasta to water that has not yet reached the boiling point, it releases natural starches, which act like glue. Since the pasta is simply sitting in the water at the time, the strands stick together.
6. Bring the water back to the boil as quickly as possible after adding the pasta. In the case of pasta strands, like spaghetti or linguine, stir the pasta until it has wilted and become submerged in the cooking water, then cover the pot until the water returns to the boil. When the water has boiled, though, uncover the pot, and finish cooking uncovered.
7. Stir the pasta two or three times throughout the cooking process. Pasta cooks in eight to ten minutes. The brief time you spend attending to it away from family or guests will reap huge rewards at the dinner table.
8. Never add olive oil to the pasta cooking water. The olive oil coats the pasta, and prevents sauce from adhering to it when you've put the entire dish together.
9. Cook the pasta to the 'al dente' state. The only way to judge this is by tasting. Manufacturer's cooking times are mere guidelines. Begin tasting the pasta about two minutes before the manufacturer says it should be done. Also, there will be a small amount of carryover cooking between the time you remove the pasta from the stove, drain in the sink, and combine with the sauce.
10. Never rinse pasta. When you rinse pasta, you're washing away most of the starches and nutrients that you were seeking to enjoy in the first place.
Excerpted from an article written by Skip Lombardi.
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Cook Once, Eat Twice
Here's the scoop on the current theme:
Summer is here and who wants to spend hours in a hot kitchen cooking every day? How about recipes that allow you to "plan" for leftovers? What recipes do you use that enable you to cook once and eat twice? If you double up on the meatloaf when you prepare it, what's your special recipe for using it in another meal? We're going for recipes, so please don't send in a meatloaf recipe and say "fix sandwiches the next day". We're looking for creativity and originality, ok? Send us those family keepers for dual-meal recipes for all to share here at A to Z Recipes. Make sure to try out my sampler and drop by the rules section to ensure your submissions are acceptable.
Here's a sampler for you:
CAJUN BAKED CHICKEN
1 1/2 lb to 2 lb meaty chicken (breasts, thighs, drumstick)
1 nonstick spray coating
2 tablespoon nonfat milk
2 tablespoon onion powder
1/2 dried thyme; crushed
1/4 teaspoon garlic salt
1/8 to 1/4 teaspoon ground white pepper
1/8 to 1/4 teaspoon ground black pepper
Remove skin from chicken. Rinse chicken, pat dry.
Spray a 13 by 9 by 2 inch baking dish with nonstick coating. Arrange the
chicken, meaty sides up, in dish. Brush with milk.
In small bowl mix onion powder, thyme, garlic salt, white pepper, red pepper,
and black pepper. Sprinkle over chicken.
Bake in a 375 degree oven for 45 to 55 minutes or till the chicken is tender and
no longer pink.
Save a few pieces for leftovers, wrapped and refrigerated.
Food Exchange per serving: 3 LEAN MEAT EXCHANGES
CHO: 77g; PRO: 25g; FAT: 6g; CAL: 166
Source: Better Homes and Gardens Diabetic Cookbook
FRUIT AND CHICKEN SALAD
3 cups diced leftover chicken
2 cups white grapes -- cut in half
1 cup pecan halves or pieces
1 1/2 cups finely minced celery
1 large apple finely diced (optional)
1 cup pineapple (fresh is best, but canned or frozen will work)
1 juicy orange
1 1/2 cups mayo (fat-free works great)
onion powder to taste (I use 1/2 teaspoon)
Combine mayonnaise with onion powder and juice from the orange and set aside.
Mix the remaining ingredients and fold in dressing.
Refrigerate at least 2 hours before serving.
Please use this email link to submit a recipe for theme recipes: Cook Once, Eat Twice
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules are:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up (ALL caps or NO caps) or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
The theme issue for Cook Once, Eat Twice has a deadline of June 24, 2005, and will be posted on July 2, 2005.
Please use this email link to submit a recipe for theme recipes: Cook Once, Eat Twice
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
Placing a vote takes only a moment and helps promote A to Z Recipes.
Having trouble using the method above for placing your vote?
Vote for this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There
is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.
To make donations using other methods, go here.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
cake.
Please send your request using this link. Tell us some basic
information:
Your Name
Where you live
Your birthdate
You may include anything else you would like to share such as:
How long you have been with A to Z Recipes
Something about your job and family
Your hobbies
Any special recipe requests
This information will help us get to know you as well as help celebrate your special day. Knowing our a2z family, I am sure it will help others find shared interests
and make new friendships. Because of time constraints, only birthdays shared using the appropriate link and basic information will be considered.
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Our discussion forum at QuickTopic is where a2z??™ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is
expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser
to go to:
A to Z Recipes Discussion Forum
You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just select the button when you get there.
NOTE:
Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again.
*Offensive postings will be deleted by the publisher.
Family Reunion Photos!
Our first one was
June 2004. Check out Leslie and Rusty's pics from
December 2004. The most recent gathering was held May 2005.
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ITALIAN HUMOR
If you are Italian, you will love these. If you are not Italian, you may not completely understand these but will love them anyway!
Q. What's an innuendo?
A. An Italian suppository.
A bus stops and two Italian men get on. They sit down and engage in an animated conversation.
The lady sitting behind them ignores them at first, but her attention is galvanized when she hears one of the men say the following:
"Emma come first.
Den I come.
Den two asses come together.
I come once-a-more.
Two asses, they come together again.
I come again and pee twice.
Then I come one lasta time."
"You foul-mouthed swine, " retorted the lady indignantly. "In this country we don't talk about our sex lives in public!"
"Hey, coola down lady," said the man. "Who talkin' abouta sexa? I'm a justa tellin' my frienda how to spella Mississippi."
Sophie just got married, and being a traditional Italian was still a virgin. On her wedding night, staying at her mother's house, she was nervous. But mother reassured her.
"Don't worry, Sophie. Luca's a good man. Go upstairs, and he'll take care of you."
So up she went. When she got upstairs, Luca took off his shirt and exposed his hairy chest. Sophie ran downstairs to her mother and says, "Mama, Mama, Luca's got a big hairy chest."
"Don't worry, Sophie", says the mother, "All good men have hairy chests. Go upstairs. He'll take good care of you."
So, up she went again. When she got up in the bedroom, Luca took off his pants exposing his hairy legs. Again Sophie ran downstairs to her mother. "Mama, Mama, Luca took off his pants, and he's got hairy legs!"
"Don't worry. All good men have hairy legs. Luca's a good man. Go upstairs, and he'll take good care of you."
So, up she went again. When she got up there, Luca took off his socks, and on his left foot he was missing three toes. When Sophie saw this, she ran downstairs.
"Mama, Mama, Luca's got a foot and a half!"
"Stay here and stir the pasta", says the mother. "This is a job for Mama!"
YOU KNOW YOU'RE ITALIAN WHEN...
- You're 5'4", can bench press 325 pounds, shave twice a day, but you still cry when your mother yells at you.
- Your father owns 5 houses, has $300,000 in the bank, but still drives a 76 Monte Carlo.
- You share a bathroom with your 5 brothers, have no money, but drive a $45,000 Camaro or Firebird.
- Your mechanic, plumber, electrician, accountant and travel agent are all blood relatives.
- You consider dunking a cannoli in an espresso a nutritious breakfast.
- Your 2 best friends are your cousin and your brother-in-law's brother-in-law.
- You are a card-carrying V.I.P at more than 3 strip clubs.
- Despite the hair on your back, you still try to impress the ladies by wearing your "Just do me" tank top to the beach.
- At least 5 of your cousins live on your street.
- All 5 of those cousins are named after your grandfather.
- A high school diploma and 1 year of Nassau Community College has earned you the title of "professor" among your aunts.
- You are on a first name basis with at least 8 banquet hall owners.
- If someone in your family grows beyond 5'6", it is presumed his mother had an affair.
- There were more than 28 people in your bridal party.
- You netted more than $50,000 on your first communion.
- At some point in your life, you were a D.J
- 30 years after immigrating, your parents still say "Pronto" when answering the phone.
- You have ever been in a fight defending Sly Stallone's thespian greatness.
- Somewhere on your parents' property, there is a bathtub Madonna.
- You build your house with 3 materials.... brick, brick and wrought iron.
- You have at least one sister that went to Beauty School.
- Clothes from the Chess King will actually fit you.
- It is impossible for you to talk with your hands in your pockets.
- Have been to a funeral where talk of the deceased is, "He shoulda kept his big yap shut."
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
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MOTHER LEONE'S TOMATO SAUCE
~Submitted by Lillian, FL
3 1/2 to 4 lbs. of veal knuckle
1 beef marrowbone
6 oz. salt pork, diced
1/4 cup olive oil
1/4 cup butter
3/4 lb. onions, peeled and diced
4 garlic cloves, mashed
14 fresh parsley sprigs, leaves only
5 fresh basil leaves or 1 tsp. dried basil
5 lbs. ripe fresh tomatoes, chopped fine or 4 cans (1 lb., 1 oz. each) peeled
plum tomatoes, sieved
2 medium sized green peppers, chopped ( I use 1 red pepper since green ones do
not agree with me)
1 tsp. salt
1/2 tsp. black pepper
3 1/2 oz. tomato paste
Have the butcher crack the veal and beef bones. Combine the salt pork, olive oil
and butter in a saucepan; heat. Add onions and saut?© until medium brown. Add
veal and beef bones and brown slowly for 20 minutes. Chop the garlic, parsley
and basil together and add to the mixture. Stir and cook for 20 minutes. Add
tomatoes and green pepper, cover and cook slowly for about 2 hours, stirring
occasionally. Do not allow to burn. Remove and discard all bones. add salt,
pepper, and tomato paste; stir well. Any sauce that is not for immediate use may
be frozen.
Makes 3 quarts.
MAMA'S BAKED APPLES IN BURGUNDY
~Submitted by Richard, Bradenton, FL
INGREDIENTS:
4 large red apples, cored
2 TBS: butter, softened
2 tsp. sugar
1/4 Cup Burgundy
1 cinnamon stick
4 lemon slices
DIRECTIONS:
Place apples in a saucepan and cover with water. Cover pan and boil apples for 5
minutes. Preheat the oven to 375 degrees F. Transfer apples to small oven dish,
just large enough to hold the apples. Make a mixture of the butter, sugar and
wine. Pour the mixture into hollow of apples and over them too. Pour a few
tablespoons of HOT water into the bottom of the dish. Break up cinnamon stick
and add to the dish. Add lemon slices. Bake about 40 minutes, basting several
times during baking.
Serves 4
VEAL SCALOPPINE alla MARSALA
~Submitted by Maxine, PA
2 to 2 ?? lbs. veal, cut from the top round of the leg
All purpose flour
6 Tbsp. sweet butter
2 Tbsp. olive oil
4 slices of Prosciutto , diced
1 garlic clove, mashed
1 tsp. crumbled dry Rosemary
1/3 tsp. salt
1/3 tsp freshly ground black pepper
6 Tbsp. Marsala or Sherry
2 cups (1 one lb. can) tiny French peas
8 fresh parsley sprigs, leaves only, chopped fine
Slice the veal into cutlets, pound them thin and sprinkle with flour on both
sides. Shake off excess flour. Place butter and olive oil in a large skillet and
heat. Add the veal cutlets and the Prosciutto and saut?© for 3 minutes, then turn
and add garlic, rosemary, salt and pepper. Cook for 2 minutes. Add the wine,
cover and saut?© for 3 minutes. Discard bits of garlic. Warm the peas, but do not
boil, and drain well just before adding to the skillet. Uncover the skillet, add
the drained peas and the parsley, and cook slowly for 6 minutes longer. Taste
for salt and cooking. Serve with a green salad with Brie or Camembert cheese.
Serves 4
POLENTA
~Submitted by Lillian, FL
1 cup yellow cornmeal
1 cup cold water
1 tsp. salt
4 cups boiling water
2 Tbsp. butter
1/2 to 3/4 cup melted butter
1/2 to 3/4 cup grated Parmesan cheese
Combine cornmeal, cold water and salt. Stir slowly into the boiling water. Stir
constantly over low heat for about 15 minutes. Add 2 Tbsp. butter and stir.
Sprinkle each individual serving with some of the melted butter and some of the
grated cheese. Serve hot.
Serves 6 to 8
BOILED BEEF SALAD
~Submitted by Richard, Bradenton, FL
INGREDIENTS:
1/2 pound boiled beef, cubed
1 head lettuce, shredded (Boston or iceberg)
2 med. sized ripe tomatoes, sliced thin
1 boiled potato, cubed
4 whole scallions OR 1 med sweet Bermuda onion, diced
2 celery stalks, diced
4 pimentos, drained and diced
4 thin slices Prosciutto, diced
Dressing Luisa (below)
DIRECTIONS:
Place all ingredients in a bowl and spoon dressing over. Mix well
DRESSING LUISA
INGREDIENTS:
6 Tbs. Olive Oil
1 hard cooked egg, mashed with a fork
Juice of 1 1/2 lemons
1 tsp. prepared mustard
1 tsp. capers
1 clove garlic, mashed
1/4 tsp freshly ground black pepper
4 anchovy fillets mashed with a fork
DIRECTIONS:
Mix all ingredients well. Pour over salad.
(and you'll NEVER know the anchovies are in there)
MAMA'S TUNA SALAD
~Submitted by Richard, Bradenton FL
Serves 4
1 can (8 to 10 oz) tuna, BEST available
1/2 pound red sweet onions, sliced VERY thin
5 fresh basil leaves, chopped, OR a PINCH of dried basil
10 fresh parsley sprigs, leaves only, chopped coarsely
2 medium sized firm tomatoes, sliced extra thin
salt and black pepper to taste
Dressing (see below)
Remove tuna from can (seems a reasonable idea) and mix with with onions, basil
and parsley. Place on platter and lay very thin (notice it's changed from extra
thin to just very thin.. Oh, well, it's what the page sez) tomatoes on top.
Sprinkle with salt and pepper. Refrigerate. Just before serving, pour dressing
over salad and toss well. (on a platter? Gimmee a break!)
DRESSING
1 garlic clove, mashed
1/4 cup wine vinegar
1 tsp. Worcestershire sauce (Lea & Perrins)
juice of 1/2 lemon.
PINCH of salt
PINCH of black pepper
Mix all ingredients in a bowl. Pour over tuna salad and toss.
TOMATOES, SCALLIONS, AND CUCUMBERS WITH GORGONZOLA CHEESE
~Submitted by Lillian, FL
2 good sized tomatoes, sliced thin
4 whole fresh green scallions, diced
2 cucumbers, scraped lightly and sliced thin
2 celery stalks with leaves, minced
1/2 cup virgin olive oil
2 Tbsp. wine vinegar
juice of 1/2 lemon
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1 tsp. dried oregano
8 fresh parsley sprigs, coarsely chopped
2 hard cooked eggs, mashed with a fork
1 clove garlic, mashed
4 slices Gorgonzola cheese
Place tomatoes, scallions, cucumbers and celery in a bowl. Mix oil, vinegar,
lemon juice, salt, pepper and oregano together. Add parsley, eggs, and garlic.
Pour over salad and toss. Serve 1 slice of cheese on each salad plate. Serve
with a loaf of fresh Italian bread and a bottle of Valpolicella.
Serves 4
This a nice side salad, also. If served as above, it is a nice lunch.
BREAST OF CHICKEN OREGANATO
~Submitted by Lillian, FL
4 chicken breast (use 3 lb. chickens)
6 Tbsp. butter, melted
1/4 cup all-purpose flour
2 Tbsp. olive oil
1 oz. salt pork, diced
1/4 lb. onions, peeled and sliced
1 bay leaf, crumbled
1 garlic clove, mashed
Pinch of salt
Pinch of freshly ground black pepper
1/4 cup dry red wine (Valpolicella)
1 Tbsp. dried oregano
Brush the chicken breasts with butter and dip into the flour, shaking off any
excess. Combine the remaining butter, oil and salt pork in a skillet and heat.
Add onions, bay leaf and garlic; saut?© slowly for 5 minutes. Add chicken and
cook over medium heat for 20 minutes. Add salt, pepper and wine; cover and cook
for 10 minutes. Add oregano and cook, uncovered, for 10 minutes longer, or until
done. Taste for salt and pepper and add more, if necessary. Place chicken on a
warm platter and pour sauce over top. Serve with salad of raw spinach on the
same plate. Drink the rest of the wine with the dinner and remember that
"so-called" cooking wine will not add the same flavor to the dish.
Serves: 4
That last sentence tells you to drink the rest of the wine. It is written in the
book, this is not my little aside.
POLLO alla DIAVOLA
~Submitted by Lillian, FL
1 fresh spring chicken,(3 1/2 to 4 lbs.)
6 Tbsp. Olive Oil
1/4 cup butter
1 large garlic clove, mashed
Salt and pepper
1/2 cup dry white wine
Juice of 1 lemon
Split the chicken into halves and pound it flat with a mallet or the flat side
of a cleaver. Place a heavy skillet over moderate heat and add the olive oil.
Heat it and butter and garlic. Add the chicken halves, breast down; increase the
heat and brown the chicken on each side for 10 minutes (20 minutes in all).
Season with salt and pepper; lower the heat and add the wine and lemon juice.
Cover and cook for 20 minutes; uncover and cook for 10 minutes longer. Baste
well and check for cooking and doneness.
Serve fresh vegetables and a green salad with this.
Serves 4
GNOCCHI
~Submitted by Lillian, FL
2 lbs. of best quality baking potatoes
1 cup sifted all-purpose flour
1 whole egg
1 extra egg yolk
2 Tbsp. butter, softened
1 tsp. salt
Grated Parmesan cheese
Boil the potatoes in jackets (skins) until cooked. Peel and put through a ricer.
While potatoes are still warm, blend them with the flour. Add lightly beaten egg
and yolk, the butter and the salt. Place on a floured board and knead lightly;
keep dough soft. Roll into sticks 1 inch thick and about 10 inches long. Cut
into 3/4 inch pieces and dent each in the middle with a fork.
When ready to serve, place gnocchi in boiling salted water. Cook until they rise
to the top of the water; drain and place in a warm bowl. (I use a large shallow
round bowl.) Sprinkle cheese and the sauce over them. Serve immediately.
Serves 6-8
TOMATO SAUCE ALLA PIEMONTESE
~Submitted by Lillian, FL
1/4 cup butter
1/4 cup Olive oil
4 oz. salt pork, diced
1/4 cup diced onions
1/2 lb. Italian sweet sausage
1/2 lb. lean beef, diced
2 garlic cloves, mashed
10 fresh parsley sprigs, leaves only
5 fresh basil leaves or 1/2 tsp. dried basil
1 bay leaf, crumbled
1/2 tsp. black pepper
18 slices of dried Italian mushrooms
1 cup warm water
2 cups (1 1-pound can) peeled plum tomatoes
1 large ripe tomatoes, chopped fine
1/2 cup dry white wine
1 tsp. tomato paste
Combine butter, oil and salt pork in a saucepan; heat. Add onions and saut?©
slowly till golden brown. Remove casing from sausage and cut the meat into 1/2"
pieces. Add sausage pieces and diced beef to the saucepan and brown for 10
minutes. Chop garlic, parsley and basil together and add to the sauce along with
bay leaf and pepper. Soak the mushrooms in the warm water for 20 minutes; drain,
saving the water. Chop the mushrooms. Meanwhile stir and cook the sauce slowly
for 20 minutes. Put the canned tomatoes through a ricer or food mill and add to
the sauce. Add fresh tomatoes, wine, mushrooms and mushroom water. Stir and cook
slowly for one hour. Turn off heat and cool for 10 minutes. Strain and put all
solid pieces through a food grinder. Place all back in sauce. Add the tomato
paste, stir and bring to a boil, and sauce is ready to serve.
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MAMA LEONE'S CHICKEN SOUP
Makes 15 cups
1/2 pound boneless, skinless chicken breasts
2 teaspoons kosher salt, plus extra for chicken breasts (divided)
1/2 teaspoon black pepper, plus extra for chicken breasts (divided)
2 tablespoons vegetable oil
3 tablespoons butter
1 medium onion, diced
3 stalks celery, diced
1 tablespoon minced garlic
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
2 teaspoons sweet Hungarian paprika
1/2 cup plus 2 tablespoons all-purpose flour
8 cups chicken broth
1 14.5-ounce can diced tomatoes in juice
3/4 cup whipping cream
2 cups thinly sliced fresh spinach
Preheat oven to 375 degrees. Season chicken breasts with salt and black pepper to taste and place on a baking sheet. Bake for 15 to 20 minutes. Remove from oven and cool. When cool enough to handle, dice the meat and set aside until needed.
While the chicken breasts are baking, heat the oil in a large stockpot over medium heat. Add the butter and melt. Saute the onions and celery until the onions are translucent, about 6 to 7 minutes. Add the garlic, tarragon, oregano, paprika and remaining 2 teaspoons salt and 1/2 teaspoon black pepper. Cook, stirring, for 3 or 4 minutes. Add the flour and stir until well-combined. Slowly whisk in the chicken broth and bring to a boil. Add the tomatoes and cream. Reduce heat and simmer for 20 minutes. Add the reserved chicken breast and simmer 10 minutes more. Just before serving, stir in the spinach.
MAMA LEONE'S CANNOLI
14 tablespoons sifted confectioner's sugar
2 Tbsp butter
1 egg
1 cup sifted all-purpose flour
3 Tbsp cream sherry
1 Tbsp wine vinegar
Fat for deep frying (half olive oil & half vegetable shortening)
1 lb ricotta
1/4 lb diced mixed candied fruits
1 tsp vanilla extract
1/2 tsp ground cinnamon
1 Tbsp heavy cream, or more
Mix together 2 Tbsp of the sugar, butter, egg, flour, sherry and vinegar. If too stiff, add a little water. Let dough stand at room temperature for 30 minutes.
Cut dough in pieces about size of walnut. Roll out each piece to an oval shape. Wrap each around an oiled wooden stick about 1" diameter and 6" long. Seal the edge with a drop of cold water.
Heat the fat to 365F on a frying thermometer.
Gently remove stick and drop each rolled wafer into fat. Fry until golden brown. Lift out carefully, drain. Place on rack to cool.
Drain ricotta. Be sure it is cold and dry, but not iced. Mix it with remaining confectioners' sugar, candied fruits, vanilla, cinnamon and cream. If mixture is too thick, add a little more cream. Mix well.
Fill the cooled cannoli.
Refrigerate until ready to serve.
Serves 12
Source: Leone's Italian Cookbook by Gene Leone
MAMA LEONE'S MANICOTTI
12 manicotti noodles
3 c. your favorite meat or vegetarian sauce
1/4 c. grated parmesan cheese
3/4 c. ricotta cheese, drained
1 Tbsp. chopped parsley
3/4 lb. mozzarella cheese, diced
3 eggs, lightly beaten
2 Tbsp. softened butter
2 Tbsp. grated parmesan cheese
fresh ground black pepper to taste
Cook manicotti noodles only 5 minutes in 4 quarts of boiling water with a little olive oil, or use manicotti noodles which do not need precooking.
Combine ricotta, 1/4 c parmesan, parsley, diced mozzarella, eggs, butter and pepper. Mix well. Then stuff each manicotti tube with some of the cheese mixture.
Spray an oven-to-table 3-quart casserole with non-stick spray, spread a thin layer of sauce on the bottom. Arrange manicotti in the pan, spoon the remaining sauce over. Sprinkle with remaining 2 Tbsp. grated parmesan cheese (or more) over the sauce. This recipe may also be cooked in individual serving casseroles, 2 manicotti per casserole.
Bake at 325F about 30 minutes.
Serves 6 to 8.
MAMA LEONE'S CHEESECAKE
Crust:
10 tablespoon flour
1 egg
3 tablespoon sugar
6 tablespoon butter
Filling:
1 lb ricotta cheese
1/2 lb cream cheese
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon vanilla
1 grated rind of 1/2 lemon
2 whole eggs; well beaten
4 egg whites
3/4 cup sugar
3/4 cup crushed pineapple; drained
Combine all crust ingredients and roll out to a 10-inch circle. Fit in bottom of 10-inch greased springform pan. Bake at 300 degrees F. for 15 minutes and cool crust. Spread drained pineapple on crust. Pour in filling. For filling beat cheese, flour, salt, vanilla, lemon rind and eggs well. Beat whites stiff and beat in sugar. Fold into filling mixture and pour in pan. Bake in a water bath (wrap cheesecake pan in foil and place in pan of simmering water which comes up 2 inches up sides of pan.) Return to 300 degree F oven and bake 45 minutes or until set. Cool in pan and then chill overnight.
MAMA LEONE'S CHICKEN CACCIATORA
4 servings
1 hour 5 minutes
20 mins prep
2 fresh spring chickens (2 1/4 lb. each)
1/4 cup olive oil
2 ounces salt pork, diced
1/4 cup butter
1/2 lb onions, peeled and diced
2 chopped fine chicken livers
2 chopped chicken gizzards
2 cloves garlic, mashed
1 teaspoon fresh rosemary
10 fresh parsley sprigs, leaves only
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
4 med-sized ripe tomatoes or 2 cups canned plum tomatoes, chopped
1 tablespoon tomato paste
Cut each chicken into 4 pieces.
Combine oil, salt pork and butter in a good-sized pot; heat. Add onions and brown slowly.
Add the chicken pieces and chopped livers and gizzards and brown for 10 minutes.
Chop garlic, rosemary and parsley together and add to the chicken along with the pepper and salt; stir well. Cook for 5 minutes. Add tomatoes and tomato paste and cook slowly for about 30 minutes or until done.
Check for seasoning. Do NOT overcook.
This chicken is delicious with freshly cooked spaghettini on the same place with the sauce spooned over all.
MAMA LEONE'S SPAGHETTI WITH ITALIAN SAUSAGE AND EGGPLANT
1 pound sweet Italian sausage
1 fresh eggplant (about 1 1/2 pounds)
2 large garlic cloves, pressed
10 fresh parsley sprigs
3 tablespoons olive oil
1/4 cup fresh sweet butter [unsalted]
2 ounces salt pork, diced
1/4 pound onions, peeled and diced
1 teaspoon salt
1/2 teaspoon black pepper
3 bell peppers, sliced very thin
2 cups (1-pound can) plum tomatoes, chopped or sieved
3 large ripe tomatoes
Spaghetti
Parmesan cheese
Remove casing from sausage and cut meat into small pieces. Wash and dry eggplant but do not peel. Cut into 6 crosswise slices and then into 1/2-inch cubes. Chop garlic and parsley together. Combine olive oil, butter and salt pork in saucepan; heat. Add onions and cook until medium brown. Add sausage and brown 10 minutes. Add garlic and parsley, salt and pepper and cook 10 minutes longer. Add bell peppers and eggplant cubes, stir and cook 5 minutes. Add canned and fresh tomatoes and cook for 30 minutes, slowly. Add more salt if needed. Cook 3 ounces spaghetti per person. Serve sauce over spaghetti sprinkle with Parmesan. Makes about 6 cups sauce.
MAMA LEONE'S RISOTTO ALLA MILANESE ALLA LEONE
Adapted from: Leone's Italian Cookbook by Gene Leone
4 Tbs (60 ml) butter
2 oz (50 g) salt pork, diced
2 Tbs (30 ml) olive oil
1 cup (250 ml) chopped onions
4 chicken livers, finely chopped
Salt and freshly ground black pepper to taste
1 cup (250 ml) uncooked Arborio or other short grain rice
3 cups (750 ml) boiling chicken broth
1/8 tsp (0.5 ml) ground saffron (optional)
Good quality grated Parmesan or Romano cheese
Heat the butter, salt pork, and olive oil in a heavy skillet over moderate heat. Add the onions and cook until lightly browned. Add the chopped livers, salt, and pepper, and stir. Cook for 5 minutes. Add the rice, stirring well, and cook for 2 minutes. Add the boiling broth, stir well, cover and simmer over low heat for 15 minutes. Test for seasoning and doneness. The risotto should be creamy in texture and the rice should be cooked but still slightly firm to the teeth.
If the rice is too dry, add a little more broth. If too runny, cook uncovered for a minute or two. Do not overcook. Just prior to serving stir in the optional saffron. Serve with grated cheese sprinkled on top. Serves 4 to 6 as a side dish, 2 to 4 as a main course.
MAMA LEONE'S ESPRESSO GRANITA (Coffee Ice)
Adapted from: Leone's Italian Cookbook by Gene Leone
4 cups (1 L) espresso coffee, or very strong freshly brewed coffee
Rind of 1/2 lemon, cut into very thin slivers
4 Tbs (60 ml) sugar
1/2 cup (125 ml) apricot or peach brandy (optional)
Pour the hot coffee over the lemon rind and allow to steep for 15 minutes. Add the sugar and stir well. Freeze for about 1+1/2 hours.
Remove from the freezer before it turns solid and, using a fork, beat in 1/4 cup (60 ml) of the brandy. Return to the freezer. As the mixture freezes, stir it with the fork every 15 minutes until the mixture is frozen and granular in texture.
To serve, scoop the granita into individual serving dishes or wine glasses and pour about 1 tablespoon (15 ml) of the brandy over it. Serves 4 to 6.
MAMA LEONE'S VEAL CUTLET PARMIGIANA
Adapted from: Leone's Italian Cookbook by Gene Leone
2 pounds veal cut from the leg
4 heaping tablespoons all-purpose flour
1 large egg, beaten
3/4 cup sifted bread crumbs
1/4 cup olive oil
? cup butter, melted
10 leaves of chives or 2 whole fresh green scallions, chopped
2 cups Marinara Sauce*, hot
4 slices of prosciutto
4 slices of Fontina or mozzarella cheese
Pinch of salt
1/4 tablespoon pepper
4 heaping tablespoons freshly grated Parmesan cheese
Cut the veal into 4 slices, 3-by-5 inches. Pound them thin. Dip the cutlets into the flour, then into the egg, and then press into the bread crumbs, coating both sides. Do this twice. Place olive oil and half of the butter in a skillet and heat. Add the cutlets and saut?© each side for about 6 minutes. meanwhile stir the chopped chives or scallions into the remaining butter and keep warm. Preheat oven to moderate (375F).
Pour a thin layer of marinara sauce on the bottom of a baking pan or casserole. Lay cutlets on top and spoon a little marinara sauce over them. Cover each cutlet with a slice of prosciutto and spoon the chive butter over the prosciutto. Now place the sliced cheese on top and sprinkle lightly with salt and pepper. Spoon more marinara sauce over all, covering the meat entirely. Sprinkle the top with the grated cheese. Bake for 20 minutes, then serve immediately.
Serves 4.
*MAMA LEONE'S MARINARA SAUCE
6 tablespoons olive oil
1/4 cup butter
3 large garlic cloves, mashed
16 fresh parsley sprigs, leaves only
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
6 cups (three 1-pound cans) peeled plum tomatoes
1 tablespoon dried oregano
8 anchovy fillets, chopped
2 heaping tablespoons tomato paste
Combine olive oil and butter in a saucepan and heat. Chop garlic and parsley together and add to the pan. Cook slowly for 5 minutes, then add salt and pepper.
Drain the tomatoes and chop the solids. Add the chopped tomatoes and oregano to the sauce and cook slowly for 30 minutes.
Add anchovies and tomato paste, stir well, and remove from the heat.
At the end of cooking, taste for salt and add some if necessary, but remember, the anchovies will make the sauce salty.
Yield: Makes about 5 cups.
MAMA LEONE'S COMPANATA
1 large cubed eggplant
1/4 cup olive oil
2 onions chopped coarsely
2 large stalks celery cut crosswise and chopped coarsely
3 cloves minced garlic
6 large canned tomatoes, drained and chopped
3 dozen Sicilian olives pitted and chopped in large pieces
1/3 ounce jar of capers including vinegar
1/2 teaspoon thyme and oregano
1 teaspoon basil
salt and freshly ground pepper to taste
Soak cubed eggplant in salted water for 20 minutes and drain. In a heavy pot, heat olive oil and add onion, celery, and garlic and simmer covered until onion is transparent. Add remaining ingredients. Simmer until eggplant is quite tender. Correct seasonings. Add more vinegar or salt as desired. Serve warm or cool, as a dip or antipasto. This is always better on the 2nd or 3rd day.
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Leone's Italian Cookbook by Gene Leone
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