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

 

SHRIMP WITH PASTA AND SUNDRIED TOMATOTES

LINGUINE WITH PESTO SAUCE

ANNA’S QUICHE RECIPE

EASY OSSO BUCO

CARMEN'S SHRIMP FRA DIAVOLO

EGGPLANT BALLS

ITALIAN SAUSAGE FRITTATA

PORK CHOP MARSALA

MEATBALLS

GUIDO'S WORLD FAMOUS BRACIOLE

MOSTACCIOLI

SHRIMP SCAMPI ALLA GRIGLIO ROMEO

CATHERINE'S CHICKEN CACCIATORE

STUFFED CHICKEN BREAST (Petti Di Pollo Ripieni)

SCUNGILLI MARINARA

STUFFED CALAMARI

STUFFED CALAMARI - 2ND RECIPE

BEEF BOURGUIGNONNE

POTATO TOPPED MEAT LOAF

MINUTE SAUERBRATEN

SCALLOPED HAM & CABBAGE CASSEROLE

SWEET BAKED HAM WITH RAISIN SAUCE

PASTA WITH SARDE

CHICKEN MARSALA

CHICKEN FRANCESE

QUICK CHICKEN AND DUMPLINGS

LAMB CURRY SUPREME

SHRIMP WITH PASTA AND SUNDRIED TOMATOTES

 

Ingredients:

 

¾ lbs. cooked large shrimp, peeled

3 tablespoons extra-virgin olive oil

1/3 cup dried procini mushrooms

3 tablespoons sundried tomatoes in oil

3 tablespoons chopped fresh basil

3 garlic cloves, crushed

¼ cup dry white wine

Pinch of dried crushed red pepper

Grated parmesan cheese

6 nests taglietelle pasta (or linguine pasta for 2-3 servings)

 

Directions:

 

Soak mushrooms in ½ cup hot water for 30-60 minutes.  Place shrimp in colander (allow excess water to drain):  sprinkle with salt and pepper.  Then heat 1 tablespoon oil in heavy large skillet over medium-high heat.  Add shrimp; sauté until heated through, about 3 minutes.  Using slotted spoon, transfer to plate; cover.  Drain mushrooms.  Add 1 tablespoon oil to same skillet.  Add mushrooms; sauté until tender, about 2 minutes.  Add tomatoes, basil, garlic, wine, and red pepper; stir until heated through.  Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.  Drain.  Return to pot.  Add mushrooms-tomato mixture to pasta, add 1 tablespoon olive oil; toss to coat.  Season with salt and pepper.  Transfer pasta to serving bowl.  Top with shrimp.  Serve with grated parmesan cheese.

 

Number of servings:  2-3

 

Recipe provided by Italian American Civic League of Ft. Lauderdale

 

LINGUINE WITH PESTO SAUCE

 

Ingredients:

 

¾ cup fresh basil leaves

3 – 4 garlic cloves peeled

3 tablespoons pine nuts

½ teaspoon salt

5 tablespoons olive oil

½ cup freshly grated parmesan cheese

4 tablespoons freshly grated pecorino cheese

Freshly ground pepper

1 ½ lb. linguine

 

Directions:

 

Place the basil, garlic, pine nuts, salt, and olive oil in a blender or food processor and process until smooth.  Remove to a bowl.  If desired the sauce may be frozen at this point, before the cheese are added.

 

Stir in the cheese (use all parmesan if pecorino is not available).  Taste for seasoning.

 

Cook the pasta in a large pan of rapidly boiling salted water until it is al dente.  Just before draining it, take about 4 tbsp. of the cooking water and stir it into the sauce.

 

Drain the pasta and toss with the sauce.  Serve immediately.

 

Serves 5-6

 

Recipe provided by Italian American Club of Jacksonville

 

ANNA’S QUICHE RECIPE

 

Ingredients:

 

4 eggs

½ cup grated cheese

½ teaspoon black pepper

½ cup vegetable oil

½ cup chopped onions (very fine)

2 tablespoons parsley

1 cup bisquick

 

Directions:

 

Mix bisquick, oil, pepper, cheese, eggs, and parsley together.  Add onions, and vegetables*.

Vegetables – 3 cups chopped or gated vegetables (zucchini, peppers, broccoli, mushrooms or whatever you like OR add Italian sausage (broiled or chopped) in place of vegetables or with one vegetable.  I have also made the quiche with ham chopped up and mushrooms as a breakfast dish.

 

Pour into a greased baking dish (9”x13”) and bake in the over at 350 degrees for approximately 45 minutes.  Serve warm or cold  Serves 9

 

Recipe provided by Italian American Club of South Brevard

 

 

EASY OSSO BUCO

 

Ingredients:

 

6 one to one and a half inch thick slices of veal shank (about 14 ounces each)

2 ½ teaspoons salt, plus more to taste

1 ½ teaspoons freshly ground black pepper, plus more to taste

1/3 cup all purpose flour for dredging

¼ cup vegetable oil

1 small onion, finely chopped

1 small carrot finely chopped

1 celery stalk finely chopped

1 tablespoon tomato paste

1 cup dry white wine

4 cups reduced chicken broth

1 large sprig of fresh rosemary

1 large sprig of fresh thyme

1 bay leaf

2 whole cloves

1 tablespoon chopped fresh parsley

 

Directions:

 

Preheat oven to 375 degrees.  Pat the veal dry with paper towels to ensure even browning.  Secure the meat to the bone with twine.  Season the veal with the salt and pepper, then dredge the veal in the flour to coat the cut sides lightly.

 

In a heavy roasting pan, heat the oil over a medium flame until hot.  Add the veal and cook until brown on both sides (about 9 minutes per side.)  Transfer the veal to a plate and reserve.

 

In the same pan, add the onion, carrot, and celery and season with 1 teaspoon of salt to help draw out the moisture from the vegetables.  Sauté until the onion is tender (about 6 minutes) and then stir in the tomato paste and sauté for another minute.  Next, stir in the wine and simmer for two minutes to reduce the liquid.  Return the veal to the pan.  Add enough chicken broth to come up 2/3 of the way up the veal sides.  Add the cloves and herb springs, and bring the liquid to a boil.  Remove the pan from the stove and cover with foil.  Bake in the oven for 1 ½ hour, turning every 30 minutes

 

Remove the veal from the pan and transfer to a cutting board.  Cut off the twin.  Tent to veal to keep warm

 

Drain the liquid from the solids.  Discard the solids, and return the liquid to the sauce pan.  Season the liquid and place the veal back into the strained sauce.  Bring it to a simmer.  The Osso Buco can be prepared up to this point and then cooled, covered and refrigerated a day ahead.  You can re-warm it covered at 350 degrees for 25 minutes.  Place one veal shank in each plate and pour the sauce over it.  Enjoy.

 

Recipe provided by Italian American Club of South Brevard

 

 

CARMEN’S SHRIMP FRA DIAVOLO

 

Ingredients:

 

1 pound large shrimp, peeled and deveined

1 teaspoon salt, plus more to taste

1 teaspoon crushed red pepper flakes

3 tablespoons olive oil

1 medium onion, finely chopped

1 – 14 ounce can diced tomatoes with juices

1 cup dry white wine

3 cloves garlic chopped

¼ teaspoon dried oregano leaves

3 tablespoons chopped fresh flat-leaf parsley

3 tablespoons chopped fresh basil

 

Directions:

 

In medium bowl, toss the shrimp with 1 teaspoon of the salt and the red pepper flakes.  In a large, heavy skillet, heat the oil over a medium-high flame.  Add the shrimp and sauté until just cooked through, about 2 minutes.  Using a slotted spoon, transfer the shrimp to a large plate and set aside.  Add the onion to the same skillet and sauté until translucent, about 5 minutes.  Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until the sauce thickens slightly, about 10 minutes.  Return the shrimp and any accumulated juices to the tomato mixture and toss to coat.  Remove from the heat and stir in the parsley and basil.  Season with more salt to taste.  Spoon the shrimp mixture into shallow bowls and serve.

 

Recipe provided by Italian American Club of South Brevard

 

 

EGGPLANT BALLS

 

Ingredients:

 

3 tablespoons olive oil

3 cloves garlic, minced

4 cups cubed eggplant with peel

1 tablespoon water

½ cup grated Parmesan cheese

1 cup chopped fresh parsley

2 eggs beaten

¾ cup bread crumbs

 

Directions:

 

Preheat oven to 350 degrees.  Grease a baking sheet.

 

Heat a medium skillet over medium heat.  Pour in olive oil and sauté garlic just until lightly browned.  Mix in eggplant and water.  Reduce heat to low and cover skillet.  Allow eggplant to steam until soft.  About 20 minutes.  Place eggplant in large bowl and allow to cool.

 

Mix cheese, parsley, eggs, and bread crumbs into eggplant.  Stir with wooden spoon until ingredients are thoroughly combined.  Add more bread crumbs as needed to make mixture workable.  Refrigerate mixture for 15 minutes.  Roll mixture into balls or patties.

 

Place eggplant balls on prepared baking sheet.  Bake in preheated oven for 30 minutes.  Serve immediately.

 

 

Recipe provided by Italian American Club of Jacksonville

ITALIAN SAUSAGE FRITTATA

 

Ingredients:

3 cups water

½ pound mild (sweet) Italian sausage

3 medium sized potatoes, peeled and cubed in   

           ½ inch size pieces

6 eggs

¼ cup milk

¼ teaspoon salt

2 tablespoon fresh parsley, chopped

1/3 cup Mozzarella cheese

1 shallot, diced

 

Directions:

 

In a small saucepan bring the water to a boil.  Add the potato to the water and cook for 3-5 minutes, just until they are fork tender.  Drain in a colander.  Cut the sausage into ½” pieces.  Cook the sausage pieces over medium-high heat until browned.  Remove the sausage and add the shallot to the pan.  Saute until golden.  Add the potatoes and sausage to the pan and cook for one minute.  Drain off any remaining fat.

 

In a medium bowl, combine the eggs, milk, salt, and parsley.  Beat well.  Pour the egg mixture over the sausage-potato mixture.  Cover and cook over low heat for 7-9 mi9nutes, or until the center is set.

 

Sprinkle the cheese over the top of the frittata.  Broil the frittata until the cheese is melted and slightly brown.  Let the frittata set for 5 minutes.  Cut ino wedges and serve.

 

 Recipe provided by Italian American Club of South Brevard

PORK CHOP MARSALA

 

Ingredients:

 

6 tablespoons all-purpose flour, divided

4 (4-ounce) boneless center-cut loin pork chops (about ½ inch thick)

Cooking spray

1/3 cup minced shallots (about 2)

2 teaspoons bottled minced garlic

1 (8-ounce) package pre-sliced mushrooms

2 teaspoons chopped fresh thyme

1 cup fat-free, less-sodium chicken broth

¼ cup Marsala wine or dry sherry

¼ teaspoon salt

¼ teaspoon black pepper

 

Preparation:  Heat a large non-stick skillet over medium-high heat.  Place ¼ cup flour in a shallow dish.  Dredge pork in flour.  Coat pan with cooking spray.  Add pork to pan; cook 4 minutes on each side or until browned.  Remove pork from pan.

 

Add shallots, garlic, and mushrooms to pan; sauté 3 minutes or until moisture evaporates.  Add remaining 2 tablespoons flour and thyme to pan, and cook for 1 minute, stirring well.  Combine chicken broth and Marsala, stirring until smooth.  Gradually add broth mixture to pan, stirring constantly with a whisk; bring to a boil.  Reduce heat and simmer 2 minutes or until sauce thickens.

 

Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat.  Sprinkle with salt and pepper.  Serves four

 

Recipe provided by Italian American Club of South Brevard

 

GUIDO'S WORLD FAMOUS BRACIOLE

Thin slices of beef (preferable top round steak)

Also, thin slices of:

baked or boiled ham

genoa salami

prosciutto

soppresata

provolone cheese

cooked ground Italian sausage meat (removed from casing)

fresh garlic, chopped fine

fresh parsley, chopped fine

black pepper

grated romano cheese

 

Pound out slices of beef very thin.  Season meat with garlic, black pepper, and parsley.  Layer slices of all meats and provolone.  Add ground sausage and sprinkle with the grated cheese.  Fold in the two sides of meat.  Roll up the meat, keeping all ingredients inside.  Secure and tie with string.  Brown all sides in a skillet with a little olive oil.  Add to your favorite tomato sauce or may be baked in the over without sauce.

 

Recipe provided by Italian American Civic League of Fort Lauderdale

 

 

MEATBALLS

 

2 lbs. chopped meat (sirloin)

1 cup Italian flavored bread crumbs

2 eggs

1 cup milk

½ cup parsley

1 cup grated parmesan cheese

1 small onion

4 cloves chopped garlic

Sauté garlic and onion in olive oil until transparent. Meanwhile, thoroughly mix all other ingredients. When onion and garlic cool, add to above mixture.

Form medium size meatballs - place on lightly greased pan (olive oil) and bake at 350 degrees for ½ hour. Remove meatballs and place in marinara sauce. Cook for 45 minutes to 1 hour. Served 8 - 10 depending on the size of balls.

 

Recipe provided by Italian American Club of Jacksonville

MOSTACCIOLI

 

1 lb. ground beef

½ cup chopped onion

½ cup chopped green pepper

8 ounce package Italian styled spaghetti

sauce mix

2 cups tomato paste

16 ounce can tomato paste

8 oz cooked noodles

2 cups sharp Cracker Barrel Cheddar Cheese

¾ cup water

 

Brown meat. Add onion and green pepper; cook until tender. Stir in sauce mix, tomatoes, tomato paste and water. Simmer 5 minutes.

Combine meat sauce and noodle; mix lightly.

Layer half of noodles mixture and cheese in 2-quart casserole pan. Repeat layers. Bake at 350° for 30 minutes. 6-8 serves.

 

Recipe provided by Italian American Social Club at Palm Coast

SHRIMP SCAMPI ALLA GRIGLIO ROMEO

BUTTERFLY SHRIMP AND SAUCE

Sauce:

2 tablespoons olive oil

1/2 cup chopped onions

1 1/2 tablespoons dry mustard

1/3 cup wine vinegar

1 cup beef broth

1 cup Tomato Sauce

Heat the oil in a saucepan; sauté the onions 5 minutes. Blend in the mustard, then mix in the vinegar and broth. Bring to boil and cook over low heat 5 minutes. Stir in the Tomato Sauce; cook over low heat 10 minutes. Taste for seasoning. While the sauce is cooking prepare the shrimp.

Shrimp:

2 pounds raw jumbo shrimp, shelled and deveined

1/3 cup olive oil

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

3/4 cup dry bread crumbs

Wash and dry the shrimp. Dip in the olive oil, season with salt and pepper, then roll in the bread crumbs. Arrange on an oiled broiling pan. Broil until browned on both sides. Pour the sauce into small deep bowls and arrange the shrimp around them.

Serves: 4 -6

Recipe provided by Italian American Club of South Brevard

 CATHERINE’S CHICKEN CACCIATORE

 

1 whole chicken, cut up, remove skin

1 large onion, sliced

2 cloves garlic, chopped

1 large green pepper, sliced

1/2 pound fresh mushrooms, sliced

1 1/2 cups peeled, crushed tomatoes

1/2 cup white wine

olive oil

2 bay leaves

1/4 teaspoon dried oregano

fresh basil leaves

1 teaspoon sugar

salt & pepper to taste

 

Sauté the onion and garlic in olive oil in a hot frying pan. Add chicken. Sauté for 10 minutes or until lightly brown on each side. Add all other ingredients.

 

Cover and cook on medium-low heat for about 1 hour stirring occasionally until chicken is tender.

 

Serve with a side dish of pasta and a fresh green salad.

 

Recipe provided by Italian American Civic League of Fort Lauderdale

STUFFED CHICKEN BREAST

PETTI DI POLLO RIPIENI

 

2 Chicken breast halves

3 tablespoons butter - room temperature

1/4 cup finely chopped cooked ham

1 clove garlic, crushed

1 tablespoon grated parmesan cheese

1/2 teaspoon dried rosemary

salt & pepper

3 tablespoon white wine

 

Preheat over to 400o.  With your fingers, gently loosen skin from cut sides of chicken; leave attached on uncut side.  Set aside.  In a small bowl, combine 2 tablespoon butter, ham, garlic, parmesan cheese, rosemary, salt & pepper to make stuffing.  Spread 1/4 of stuffing under skin of 1 chicken breast secure with toothpick.  Repeat with remaining stuffing and chicken.  Place stuffed chicken in a small baking dish.  Dot with remaining 1 tablespoon butter and season with salt & pepper.  Bake for 30-35 minutes.  Pour remaining juices from pan into a saucepan, add wine and bring to a boil.  Simmer 2 minutes.  Pour sauce over chicken and garnish with rosemary.

Recipe provided by Italian American Club of South Brevard

SCUNGILLI MARINARA

 

1 1/2 lb. scungilli (pulp of conch), thinly sliced

3 tablespoon olive oil

2 cloves garlic

1 small onion, sliced thin

1 stalk celery, minced

2 cups canned tomatoes

2 tablespoon tomato sauce

1/2 teaspoon salt

1/2 teaspoon oregano

1/2 teaspoon basil, crushed

2 bay leaves

1/4 teaspoon hot pepper seeds

 

Boil scungilli about 15 minutes and drain.  Place scungilli, oil, garlic, onion and celery in large skillet and brown well.  Remove garlic, add tomatoes, tomato sauce and salt.  Cover and cook slowly until scungilli seems well cooked.  Add oregano, basil, bay leaves and hot pepper seeds and cook 5 minutes longer.  Hot pepper may be omitted or a smaller quantity used, if so desired.  Serve hot.

 

Serves 4

 

Recipe provided by Italian American Club of Greater Daytona Beach

STUFFED CALAMARI

8 large squid

1 pound ricotta cheese

1 egg

1/4 cup grated pecorino cheese

1 tablespoon chopped parsley

salt and pepper to taste

8 toothpicks

1/4 cup of flour

3/4 cup olive oil

2 clove garlic, minced

1/2 cup white wine

2 (28-ounce) cans tomatoes

pinch oregano

Clean squid. Remove tentacles and fins. Boil tentacles and fins for 15 minutes, drain and cool. Chop finely. In mixing bowl, combine ricotta, egg, cheese, parsley, chopped tentacles and fins, salt and pepper. Stuff squid with cheese mixture. Close each end with a toothpick. After stuffed, dredge in flour. Heat the oil in large pan and sauté squid until brown on all sides. Remove from pan. Drain oil from pan. Add garlic and white wine. Bring to a boil, turn heat down to a simmer and reduce to half. Add tomatoes, salt, pepper and oregano. Bring to a boil and cook 10 minutes. In roasting pan, place squid and pour over tomatoes. Cover pan with foil, bake in a preheated 3500 F oven for 20 mixtures. Remove from the oven and serve. Prep time: 15 minutes. Cook time: 1 hour, 30 minutes.

Recipe provided by Italian American Club of South Brevard

 & Courtesy Rao’ Restaurant, NY

BEEF BOURGUIGNONNE

2 pounds beef sirloin or tenderloin cut into

1 1/2 inch cubes

3 tablespoons butter

1 cup fresh mushroom caps, quartered

2 green peppers, cut into 2 inch pieces

1/4 cup chopped scallions or green onions

1 tablespoon flour

2/3 cup red cooking wine

1 teaspoon salt

1 pound can whole onions drained

Heat oven to 400 degree F. Cook meat in 2 tablespoons butter in shallow 1 1/2 quart or 2 quart baking dish for 30 minutes in a 400 degree oven until well browned. Sauté mushrooms, green pepper and scallions in 1 tablespoon butter in small skillet. Stir in flour. Add wine and salt; cook until mixture thickens. Remove meat from oven. Pour whole onions and wine mixture over meat. Cover, return to oven and bake 30 minutes longer. If desired, serve over hot buttered noodles. (Makes 6 servings)

Recipe provided by Italian American Club of South Brevard

POTATO TOPPED MEAT LOAF

 

1 1/2 pounds ground beef

1/2 pound cheddar cheese, cut into 1/4 inch cubes

1 cup soft bread crumbs or 1/2 cup dry

bread crumbs

2/3 cup canned mushroom pieces and

stems, drained

1/4 cup chopped onion

1/4 cup catsup

1 egg, well beaten

1 1/2 teaspoon salt

1/8 teaspoon pepper

2 cups hot mashed potatoes

Heat over to 325 degree F. Combine all ingredients except mashed potatoes in large bowl. Blend well. Press mixture into greased 9x12 3 inch pan. Bake at 325 degree for 50 to 60 minutes. Drain off fat. Invert meat loaf onto oven proof platter. Spread potatoes over top and sides of meat. Place under broiler until delicately brown. (Makes 6 servings)

 

Recipe provided by Italian American Club of South Brevard

MINUTE SAUERBRATEN

 

4 cubed beef steaks

2 tablespoons butter

salt

pepper

2 tablespoons chopped onion

1 cup water

1 package brown gravy mix

1 tablespoon vinegar

2 teaspoon brown sugar

 

Brown meat on both sides in butter in skillet.  Season with salt and pepper.  Remove to heated platter.  Add onion and cook until tender.  Stir in water, gravy mix, vinegar and brown sugar.  Cook over medium heat, stirring constantly until mixture boils.  Add meat; cover, simmer 10 to 15 minutes, until meat is tender.

 

Recipe provided by Italian American Club of South Brevard

SCALLOPED HAM & CABBAGE CASSEROLE

 

2 quarts coarsly shredded cabbage

2 cups diced cooked ham

¼ cup chooped onion

¼ cup butter

¼ cup flour

2 cups milk

1 cup shredded cheddar or American cheese

1 teaspoon celery seed

½ teaspoon salt

½ cup dry bread crumbs

2 tablespoons butter, melted

Preheat oven to 350o Serves 6

 

Cook cabbage in boiling water 6 to 8 minutes; drain thoroughly. Sauté ham and onion in butter in skillet. Stir in flour; add milk, stirring constantly until mixture thickens. Add ¾ cup cheese, celery seed and salt. Place layers of cabbage alternately with layers of ham mixture in 2-quart casserole. Combine bread crumbs, butter and remaining cheese; sprinkle over top. Bake at 350o for 25 to 30 minutes, until top is golden brown.

 

Recipe provided by Italian American Club of South Brevard

SWEET BAKED HAM WITH RAISIN SAUCE

 

3 lbs. cooked ham

1½ teaspoon black pepper

2 teaspoon fresh thyme

1 medium onion

2 tablespoons butter

3 cups raisins

½ cup cognac or Spanish brandy

1 cup ruby port

1 cup Florida orange juice

 

Heat oven to 450o degrees. Rub ham with freshly ground pepper and chopped thyme; roast in oven for 20 minutes. Meanwhile, in skillet, sauté finely chopped onion in butter over medium heat until golden. Add raisins (1 pound); cook 2-3 minutes. Add cognac; raise heat and boil until alcohol evaporates, then stir in port and orange juice. Remove from heat. When ham has cooked 20 minutes, lower oven temperature to 375o. Pour liquid into roasting pan, basting meat well. Roast ham further 20 minutes at 375o, basting frequently. Slice and serve hot or serve at room temperature for buffet.

 

Recipe provided by Italian American Social Club at Palm Coast

PASTA WITH SARDE

Sarde, finocchietto, spaghetti, ½ cup of raisins, pinoli, 2 anchovies, small onion sliced, a little tomato sauce, zafferan

Cut very small finocchietto and boil it; drain it and save the water. In a frying pan, sautee a small sliced onion and 2 anchovies, then add the sarde (cleaned from any pins), then add the tomato sauce (not more than a cup), add the finocchietto and slowly add a little of the water you saved; after 10 minutes add the raisins and pinoli and take away the pan from the stove.

In a bowl mix the remaining water with zafferan. Boil the water for the spaghetti, drain al dente then mix with the sarde sauce and put it in the oven for 5 minutes; in the frying pan, add a little bread crumbs and sautee then add to the spaghetti and enjoy it!

Recipe provided by Italian American Civic League of Ft. Lauderdale

CHICKEN MARSALA

1 oz. dried Porcini mushrooms

8 oz. fresh white mushrooms

4 chicken breast halves, skinned

flour for dredging

salt & pepper

3 tablespoons olive oil

2/3 cup dry Marsala Wine

1/4 cup fresh chopped parsley

 

Re-hydrate the procini mushrooms in 1 cup warm water for about 30 minutes. Remove from the water, pat dry with paper towels, and chop coarsley. Strain the procini water and set aside to use later. Slice the fresh mushrooms thinly. Dredge the chicken breasts in flour, seasoned lightly with salt and pepper, and then brown in a skillet with the oil over medium heat. Once well browned, remove the chicken and set aside.

 

Cook the sliced mushrooms in the same pan until tender and golden brown. If the pan becomes too dry, use a little of the porcini liquid to moisten it. Return the chicken pieces to the pan with the mushrooms, and add the porcini, the Marsala wine and 1/4 cup of the porcini liquid. Taste, and season with salt and pepper if needed. Turn down to medium low heat, cover, and cook for about 20 minutes. If the juices begins to evaporate too much while cooking, add a few tablespoon of the porcini water. When completed, the sauce should be thick and creamy. To serve, place chicken pieces on a platter, spoon over the juices, and sprinkle with the fresh parsley.

 

Recipe provided by Italian American Civic Association of Vero Beach

CHICKEN FRANCESE

 

1 lb. thin-sliced chicken cutlets

salt and freshly ground pepper

2 large eggs

1/2 cup all-purpose flour

1/2 cup chicken broth

1/4 cup dry white wine

2 to 3 tablespoons fresh lemon juice (to taste)

3 tablespoons olive oil

3 tablespoons unsalted butter

1 tablespoon chopped fresh flat-leaf parsley

 

Place the chicken cutlets into sheets of plastic wrap. With a meat pounder or mallet, gently pound the slices to about a 1/4 inch thickness. Sprinkle the chicken generously with salt and pepper.

 

Put the eggs in shallow bowl, season with salt and pepper, and beat until well blended. Spread the flour on a plate. Mix together the broth, wine, and lemon juice in a measuring cup or bowl.

 

Heat the oil with the butter in a large skillet over medium heat until sizzling. Dip only enough of the cutlets in the flour as will fit in the pan in a single layer, dip them in egg, and add to the pan. Cook for 2 to 3 minutes per side, or until golden brown. Regulate the heat so that the butter does not burn. Transfer the chicken to a plate and keep it warm. Repeat with the remaining chicken.

 

When all of the chicken is done, add the broth mixture to the pan. Raise the heat and cook, scraping the bottom of the pan, until the sauce is slightly thickened. Stir in the parsley.

 

Return the chicken pieces to the skillet and turn once or twice in the sauce. Serve immediately. Serving suggestion: Serve with a side of pasta using the remaining sauce. If you like your pasta well coated, increase the broth, wine, and lemon juice to taste. Also, if your sauce is too thin, you can thicken it by adding some flour.

 

Recipe provided by Italian American Club of South Brevard

QUICK CHICKEN AND DUMPLINGS

 

In a large pot add the following:

 

2 cans chicken broth

1 can water

1 can cream of chicken soup

2 cans boned chicken

 

Bring to a boil and add:  2 cans refrigerated biscuits (pinch into thirds)

Cover and cook about 15-20 minutes

 

Recipe provided by Pasco Italian American Club

 

LAMB CURRY SUPREME

 

2 lbs. lamb shoulder, cut into 1-inch cubes

1/3 cup butter

1 clove garlic, crushed

1/2 cup chopped onion

1/4 cup chopped celery

1/3 cup flour

2 teaspoons curry powder

1 teaspoon salt

3 cups chicken bouillon

1/2 cup chutney

1/4 cup chopped almonds

1 teaspoon prepared mustard

1/8 teaspoon pepper.

 

Serves 6

 

Brown meat on all sides in butter in large skillet. Add garlic, onion & celery. Cook 5 minutes longer. Add flour, curry powder, and salt. Mix well and cook 3 minutes. Add bouillon. Cook, stirring constantly, until mixture thickens. Add remaining ingredients. Cover, simmer 45 minutes, until tender. Serve over hot rice with 3 or more condiments each in a small bowl with a spoon: Chutney: chopped nuts, packaged shredded coconut, minced parsley, crumbled crisp bacon, thinly sliced green onions, sweet pickled relish, finely chopped hard-cooked egg, chopped preserved ginger, raisins or currants.

 

Recipe provided by Italian American Club of South Brevard

STUFFED CALAMARI - 2ND RECIPE

 

2 lbs. medium squid, cleaned

1  15 oz. container ricotta

¼ cup parmesan cheese

2 eggs

½ cub olive oil

2 cup marinara sauce

2 tbs. melted butter

2 slices white bread shredded

1 tbs. parsley

Salt & pepper to taste

1/8 tsp. oregano powder

Garlic powder to taste.

 

Preheat over to 350 degrees.  Wash squid thoroughly and drain well.  Combine ricotta with bread, cheese, parsley, eggs, butter, oregano, garlic powder, salt & pepper.  Mix and blend well.  Stuff squid with the mixture and close opening with toothpicks.  Brown quickly in hot olive oil unit squid turns slightly pink.  Take squid out of pan with a slotted spoon and place in a deep baking dish.  Pour tomato sauce over the squid.  Bake until tender, about 45 minutes.  Serves 2-4.

 

Recipe provide by Anna Marie Firori of the Italian American Civic League of Ft Lauderdale

 

 

 

 

Next

 

 

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