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SHRIMP SCAMPI ALLA GRIGLIO ROMEO CATHERINE'S CHICKEN CACCIATORE STUFFED CHICKEN BREAST (Petti Di Pollo Ripieni) SCALLOPED HAM & CABBAGE CASSEROLE SWEET BAKED HAM WITH RAISIN SAUCE
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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Copyright © 2001-2008
Florida Federation of Italian American Clubs, Inc.
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