American First Italian Always

Home
Awards, etc.
Club News
Coming Events
Committees, etc.
Facts-Fun-Recipes
Feedback
Festa Dates
History
Links
List of Clubs
Photo Albums
Scholarship
Search

 

Recipe Time

 

PIZZA

STROMBOLI

MACARONI WITH RICOTTA CHEESE AND ZUCCHINI

CHEESY TOMATO AND BASIL BRUSCHETTA

BRUSCHETTA WITH TUNA BUTTER

PENNE CON FAGIOLINI

BANANA OAT-BRAN PANCAKE

GUASTELLE CON FORMAGGIO (Sicilian Rolls with Cheese)

RICOTTA GNOCCHI

LOUS SPINACH CHEESE GNOCCHI

FETTUCCINE ALFREDO

SAUSAGE BREAD

PASTA AND GARLIC

BUCATINI WITH CAULIFLOWERS

BAKED ORANGE FRENCH TOAST

EASTER BREAD

POTATO AND CHEESE PIEROGI

 

PIZZA

 

5 cups sifted flour

1 package yeast

1/2 teaspoon salt

1 cup warm water

1 egg

1 tablespoon oil

 

Dissolve yeast in warm water, add egg and oil; blend in flour.  Coast bowl and oil, cover with towel, place in draftless area to rise.  Let rise about 1 hour.

 

1 large can crushed tomatoes

2 tablespoon oil

2 clove garlic

red pepper to taste

oregano to taste

 

Brown garlic in oil, add all other ingredients.

 

Toppers suggestions;  It is suggested that peppers and onions be sautéed prior to topping pizza, pepperoni, Genoa salami.

 

Cut dough into 3 pieces.  Roll pizza dough with rolling pin to size of pan.

 

Two large mozzarella cut small; add sauce and nay other toppings.

 

 

Recipe provided by Italian American Club of Greater Daytona Beach

STROMBOLI

 

1 pizza dough recipe

8-12 oz. Meats (cooked Italian sausage, cooked meatballs, ham, and/or pepperoni)

4-8 oz. grated mozzarella cheese

½  to 1 cup sliced onions & green peppers sauté

olive oil

 

Prepare pizza dough. You may use frozen, thawed dough, a bread machine recipe, or other. Shape dough into a rectangle about 8x12 inches. Top the center of the dough with the remaining ingredients. Fold the sides of dough over the topping, overlapping. Enclose the ends; brush with olive oil. Bake on a lightly greased baking sheet or dish at 400° for about 20 minutes, or until browned. cool slightly on a rack then cut into 1 inch slices. Serves 6.

 

Recipe adapted from Sausage Bread recipe provided by

Italian American Social Club at Palm Coast

 

MACARONI WITH RICOTTA CHEESE AND ZUCCHINI

 

Ingredients:

 4 cups Zucchini cut into ½ inch diced

3 large cloves garlic, finely diced

3 tablespoons olive oil

Salt and Cracked Black Pepper

Red Pepper Flakes (Optional)

¼ cup White Wine

1 pound Macaroni

1/3 cup Ricotta Cheese

2 tablespoons unsalted butter

½ cup coarsely chopped fresh basil

¾ cup grated parmesan or pecorino cheese

 

Directions:

 

Heat the olive oil in a saucepan, and once it is hot add the diced zucchini.  Cook, stirring frequently over medium heat for about 8 minutes, or until the zucchini has softened and is turning a little brown.  Add the garlic, and cook another couple of minutes.  Season with salt, pepper, and red pepper flakes.  Add the wine, and cook until reduced by half.  Cook the pasta in boiling, salted water.  Once al dente, drain, removing a cup of the pasta water for the sauce. 

 

Return the pasta to the pot with the zucchini mixture and stir to combine over medium heat.  Add the butter and ricotta cheese and mix well.  Add a little of the pasta water, and stir until the sauce is well mixed.  Stir in the chopped basil and serve, topped with the grated cheese, and additional cracked black pepper if desired.

 

Recipe provided by Italian American Club of South Brevard

CHEESY TOMATO AND BASIL BRUSCHETTA

 

Ingredients:

 

1 (16 ounce) loaf French baguette bread

8 ounce package cream cheese, softened

4 ounce crumbled feta cheese

¼ tsp. garlic powder

½ tsp. dill weed

⅔ cup sundried tomatoes in olive oil, drained and patted dry

1 tbsp. prepared basil pesto

½ cup chopped pecans, toasted

 

Preheat oven to 350°.  Slice baguette into ¼ inch slices.  Lay slices of bread, in a single layer, on cookie sheet.  Lightly spray tops only with cooking spray.  Bake slices in oven for 8-10 minutes or until lightly browned, then cool.  In a medium bowl, beat cream cheese and feta cheese at medium speed with an electric mixer for 1 minute.  Add garlic powder and dill weed then beat until smooth.  Finely chop tomatoes and mix with basil pesto.  Spread cream cheese mixture evenly among toasted bread slices.  Top with a teaspoon of tomato mixture.  Sprinkle with toasted pecans.  Notes:  Cream cheese mixture may be made ahead of time for last minute assembly.  Reduced fat cream cheese may also be used.  The feta cheese is a surprising twist that will have guests guessing what you added to make this taste so good.  Servings:  36

 

Recipe provided by Italian American Civic League of Ft. Lauderdale

BRUSCHETTA WITH TUNA BUTTER

 

Ingredients:

 

8 slices Tuscan bread, grilled

1 can Italian tuna in olive oil

1 teaspoon salted capers, rinsed

¼ cup extra-virgin olive oil

Salt and pepper to taste

 

In the bowl of a food processor, mix the tuna and cappers until a paste forms.  Scrape the sides of the bowl.  With the motor running, add the olive oil in a steady stream, until you end up with a creamy consistency.  Season with salt and pepper, keeping in mind the mixture is probably well-salted by the capers.  Spread the tuna butter over the grilled Tuscan bread, and serve. 

Serves 4

 

Recipe provide by Italian American Civic League of Ft Lauderdale

PENNE CON FAGIOLINI

1½ pounds string beans

½ cup olive oil

3 cloves of garlic

salt and pepper to taste

1 pound of penne pasta

 

Serves 4

 

Clean string beans by breaking off ends. Bring a pot of water to a boil and place string beans and one tablespoon of salt in water cooking until tender. Bring another pot of water to a boil, add two tablespoon of salt and the penne pasta, cook until just al dente.

While string beans and pasta are cooking, peal garlic cloves and crack them by pressing down on them with the side of a chef‘s knife. Heat oil in large frying pan over medium heat. Add garlic and cook until lightly browned. Drain the string beans, reserving ¼ cup of water they were cooked in. Add string beans, pasta, salt and pepper and the water to oil and garlic in pan. Stir together for about a minute and serve.

 

Recipe provided by Italian American Club of South Brevard and

Courtesy “The Italian Chef”

 

BANANA OAT-BRAN PANCAKE

¼ cup whole wheat flour

½ cup oat bran

2 tsp. baking powder

2 tsp. sugar

¼ cup water

½ mashed ripe banana

2 egg whites

½ cup plain non-fat yogurt

sliced fruit garnish

In a large bowl stir together flour, bran, baking powder, and sugar. In small bowl combine water, banana, egg whites, and yogurt. Add to flour mixture and beat until well mixed. Prepare skillet with non-stick cooking spray and heat to medium. Pour mixture, ¼ cup at a time, onto skillet and cook until edge bubbles and cake is light brown. Flip and cook until bottom is light brown. Turn cakes only once. Garnish with fruit slices.

Recipe provided by Italian American Social Club at Palm Coast

 

GUASTELLE CON FORMAGGIO (Sicilian Rolls with Cheese)

 

6 Sicilian rolls

½ lb. Provolone cheese

6 tsp. Olive oil

½ lb. Ricotta cheese

salt and pepper to taste

 

Heat olive oil in small frying pan. Slice Provolone thin, about size of roll. Heat rolls in very hot oven 5 minutes to soften. Cut open through center.

Divide ricotta into 6 parts.

 

Pour 1 tsp. of hot oil on one half of roll. Place slice of Provolone on it, then spread with portion of ricotta, a pinch of salt and pepper. Top with other half of roll and return to hot oven for 5 minutes. This forms a substantial sandwich. Serve very hot. Serves 6.

 

Recipe provided by Italian American Social Club at Palm Coast

RICOTTA GNOCCHI

8 cups (2 lbs.) all purpose flour

3 lbs. ricotta cheese

1 egg

salt

 

Combine flour, pinch of salt, ricotta cheese and egg.  Mix thoroughly.  Knead on lightly floured board until dough is smooth.  Roll into rope-like pieces.  Cut into one inch lengths.  Indent each gnocchi lightly with fingers.  Drop gently into rapidly boiling water (salted).  Cook 12 to 15 minutes, stirring occasionally.  Serve with your favorite red tomato sauce.

 

Recipe provided by Italian American Civic League of Fort Lauderdale

LOU'S SPINACH CHEESE GNOCCHI

 

1 pt. ricotta

1 pkg. (10 oz) frozen chopped spinach

1/4 cup grated Parmesan cheese

1 egg, slightly beaten

1/2 teaspoon nutmeg

1/4 to 1/2 cup unseasoned bread crumbs

salt and pepper

flour

melted butter

 

Put ricotta in a strainer over a bowl.  Let drain in refrigerator for at least 3 hours.  Cook frozen spinach.  Drain well in a strainer.  Let cool.  Squeeze out as much liquid as possible.  Place squeezed spinach in mixing bowl.  Add drained ricotta.  Mix well.  Add bread crumbs gradually.  Add only enough so that mixture can be shaped into balls.  It must not be too firm, just firm enough to handle.  Season with salt and pepper to taste.

 

Form into 1 inch balls.  Roll in flour and place on wax paper.  Sprinkle with flour.  Bring 2 quarts unsalted water to a rolling boil and drop in the little balls a few at a time so as not to stop water from boiling.  When they rise to top, boil 3 minutes longer.  Remove with slotted spoon to a serving dish.  Pour melted butter over all.  Serve with additional grated cheese.

 

This recipe is supposed to make 6 servings, but in our family, it barely makes 4 -- so I would suggest doubling the recipe.

 

Recipe provided by Italian American Club of Greater Daytona Beach

FETTUCCINE ALFREDO

 

1/2 lb. spaghetti or noodles

1/4 lb. butter or margarine

1 1/2 cup heavy cream or half and half

1/2 teaspoon salt

1/8 teaspoon nutmeg

3/4 cup grated Parmesan cheese

1 teaspoon coarse pepper

 

Bring 6 quarts of water to a boil in a large saucepan with 2 tablespoons of salt; add spaghetti and cook 6 to 8 minutes until barely tender.

 

Meanwhile, melt butter in saucepan, add cream and heat.  Then add salt, nutmeg, Parmesan and pepper.  Add cream mixture to well drained spaghetti and toss well.  Serve steaming hot.

 

Yield:  2 to 3 servings

 

Recipe provided by Italian American Club of Greater Daytona Beach

SAUSAGE BREAD

 

1 recipe pizza dough

8 oz. mild Italian sausage - browned

8 oz. grated mozzarella cheese

½ cup freshly grated Parmesan cheese

1 tbs. oregano

2 cloves garlic - mashed and minced

melted butter

 

Prepare pizza dough. You may use frozen, thawed dough, a bread machine recipe, or other. Shape dough into a rectangle about 8x12 inches. Top the center of the dough with the remaining ingredients. Fold the sides of dough over the topping, overlapping. Enclose the ends; brush with melted butter. Bake on a lightly greased baking sheet or dish at 400° for about 20 minutes, or until browned. cool slightly on a rack then cut into 1 inch slices. Serves 6.

 

Recipe provided by Italian American Social Club at Palm Coast

 

PASTA AND GARLIC

 

1 lb. Pasta shells

4 garlic cloves

1 tsp. red hot pepper

¾ cup grated Parmesan cheese

6 tbsp. extra virgin olive oil

1. With a garlic press crush the garlic cloves in a bowl and add the parmesan, red hot pepper and oil. Mix it well until it becomes a sort of cream.

2. In the meantime prepare the pasta as directed.

3. When the pasta is cooked strain it and adds it to the garlic cream, mix well and serve it hot.

Serves 4.

 

Recipe provided by Italian American Social Club at Palm Coast

BUCATINI WITH CAULIFLOWERS

 

1 medium-large cauliflower

2-1/2 lbs. ripe tomatoes

1 cup olive oil

1 clove garlic

3-4 sprigs parsley

1 1/2 lbs. bucatini (or spaghetti or linguine)

grated parmesan or pecorino cheese

 

Trim cauliflower, discard leaves and stalk, cut into flowerettes. Peel tomatoes, chop them finely and rub them into a sieve. Heat oil in a pan, add garlic and the pureed tomatoes. Bring to a gentle boil, add the cauliflower and 2/3 cup of water, season with salt, cover pan and cook over moderate heat for 40 minutes. The sauce should be thick and the cauliflower shoud disintegrate.

 

Sprinkle with fresh ground black pepper and chopped parsley. Bring a large pot of salted water to a boil, add “bucatini” and cook until “al dente”. Drain and turn into a large serving bowl, stir the sauce with the cauliflower and serve with plenty of grated cheese.

 

Recipe provided by Italian American Civic League of Ft. Lauderdale

 

BAKED ORANGE FRENCH TOAST

1 cup fresh orange juice

2 large egg whites

2 teaspoons sugar

1 teaspoon pure vanilla extract

6 slices day-old French bread, cut 1-inch thick

1 tablespoon powdered sugar

1 medium orange, peeled and cut into 6 wedges

 

1. Preheat the over to 3500 F. Prepare a cookie sheet with nonstick pan spray.

 

2. Beat the orange juice, egg whites, and vanilla together in a large bowl. Dip the bread slices on both sides and place them on the prepared cookie sheet. Spoon any remaining juice mixture over the slices.

 

3. Bake for 15 to 17 minutes, or until golden brown turning once after 8 minutes.

4. Serve hot, sprinkler with powdered sugar and garnished with orange wedges.

 

Recipe provided by Pasco Italian American Club

 

 

EASTER BREAD

 

Ingredients:

 

Bread ingredients:

½ cup milk

¼ cup butter

2 cups flour

¼ cup sugar

1 package dry yeast

3 eggs at room temperature

 

Glaze ingredients:

1 cup sifted powdered sugar

1 tsp. softened butter or oleo

1 to 2 tbsp. Hoy water or milk

 

Preparation:

In small saucepan warm milk and butter to lukewarm.  In a large bowl mix ¾ cups of flour, sugar, and yeast.  Add warm milk mixture, stirring well.  Add eggs, blend well and add remaining flour.  Cover let rise 1 hour.  Stir down dough.  Put into greased tube or bundt pan.  Let rise for 30-45 minutes.  Bake at 350 degrees for 40 minutes.  Prepare glaze by blending ingredients into a small bowl until smooth.  Once bread is baked drip glaze over the top.

 

Recipe provided by Italian American Club of South Brevard

 

POTATO AND CHEESE PIEROGI

 

6 cups all-purpose flour

3 eggs

1 pinch salt

water as need

5 pounds potatoes, peeled

1 pound processed cheese, cubed

salt and pepper to taste

onion salt to taste

 

Bring a large pot of salted water to a boil.  Add potatoes and cook until tender but still firm, about 15 minutes; drain

 

Combine flour, eggs and salt.  Mix in a little water at a time until dough is somewhat stiff.  Roll dough in small sections about ¼ inch thick.  Using a large biscuit cutter or drinking glass, make circle cuts.

 

To make filling:  Mix together potatoes, cheese, salt, pepper and onion salt.  Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges.  To cook, bring a large pot of water to boil, carefully dropping in one at a time; stir once.  They are done when they float to the top.  Yields approximately 60 Pierogi.

 

Recipe provided by Italian American Club of South Brevard

 

 

 

 

 

Back

 

 

Copyright © 2001-2016 Florida Federation of Italian American Clubs, Inc.