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Recipe Time

 

 

PENNE ALA VODKA

PASTA AL QUADRUCCI DI PESCE SPADA (PASTA WITH SWORDFISH)

EARNIE'S BASIC POLENTA

PASTA E’FASULE

PIZZA SALAD

ZUPPA DI DEDANO ALLA CALABRESE

BAKED ASPARAGUS WRAPPED IN PROSCIUTTO

CREAMY GARLIC SOUP

ARANCINI (Rice Balls)

MARION'S FRITTO MISTO

MOZZARELLA CROQUETTES

ITALIAN SAUSAGE QUICHE

ZUCCHINI GENOA STYLE

CLAM DIP

ZUCCHINI IN TEGAME

ASPARAGI CON LE UOVA

EASY CAESAR SALAD

ZEPPOLONE SPIGNESE

PENNE ALA VODKA

 

Ingredients:

 

1 tablespoon extra-virgin olive oil

1 tablespoon butter

2 cloves garlic, minced

2 shallots, minced

1 cup vodka

1 cup chicken stock

1 can crushed tomatoes (32 ounces)

Coarse salt and pepper

16 ounces pasta, such as penne rigate

½ cup heavy cream

20 leaves fresh basil, shredded or torn

 

Serve with:  crusty bread, for passing

 

Directions:

 

Heat a large skillet over moderate heat.  Add oil, butter, garlic, and shallots.  Gently sauté shallots for 3 to 5 minutes to develop their sweetness.  Add vodka to the pan.  Reduce voldka by half, this will take 2 or 3 minutes.  Add chicken stock, tomatoes.  Bring sauce to a bubble and reduce heat to simmer.  Season with salt and pepper.

 

While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it).  While pasta cooks, prepare your salad or other side dishes.

 

Stir cream into sauce.  When sauce returns to a bubble, remove it from heat.  Drain pasta.  Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

 

Recipe provided by Broward Council of Italian American Clubs

PASTA AL QUADRUCCI DI PESCE SPADA (PASTA WITH SWORDFISH)

 

Ingredients:

 

2 tomatoes

Olive Oil

2 cloves of garlic, chopped

1 bunch of parsley, minced

14 oz. of swordfish

½ glass of white wine

1 ½ lbs. of short pasta

12 leaves of mint, chopped

 

Directions:

 

Heat olive oil in saucepan and lightly sauté tomatoes (quartered) garlic & parsley and seaon with salt & papper.  Cut the swordfish into small pieces and add to sauce, pour in wine.  Cover and simmer for 20 minutes.  Cook pasta and add to sauce.  Garnish with chopped mint.

 (Serves 6)

 

Recipe provided by Broward Council of Italian American Clubs

 

EARNIE’S BASIC POLENTA

 

Ingredients:

 

6 cups water

2 teaspoons salt

1 ¾ cup yellow corn meal

3 tablespoons unsalted butter, cut into pieces

 

Directions:

In a large, heavy saucepan, bring the water to a boil.  Add the salt, then gradually whisk in the cornmeal.  Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, about 15 minutes.  Remove from the heat and stir in the butter.  Transfer to bowl and serve.

 

My mom used to slice the left over polenta the next day and fry it, then dust it with parmesan cheese, mmmm.

 

Recipe provided by Italian American Club of South Brevard

 

PASTA E’FASULE

 

1 lb. bag of white kidney beans

1 lb. of large tubetti or 1 lb. of mixed pasta (ziti, spaghetti cut up, tubetti, rotelle, etc.)

½ cup olive oil

3 to 4 cloves garlic

celery

parsley

1 cup fresh or canned tomatoes

salt

red crushed pepper

 

The night before, soak beans in water and baking soda (2 tablespoons). The morning after, rinse the beans well and put them in a large heavy pot, cover the beans with water, add cut up celery, parsley, ½ cup of olive oil, 3-4 cloves of garlic, 1 cup of tomatoes fresh or canned, a sprinkle of red crushed pepper, and parsley (no salt yet). Cook on low flame for about 1 hour or until tender. Now you add the salt to taste, close the stove and let the beans settle. When you are ready for dinner, cook the pasta as usual, drain and mix with the beans. Enjoy it!

 

Recipe provided by Italian American Civic League of Ft. Lauderdale

PIZZA SALAD

 

¾ cup of fat-free French salad dressing

1 tbsp. fresh oregano or basil (chopped)

1 cup Canadian bacon or pepperoni (chopped)

8 cups Romaine lettuce (torn into bit pieces)

8 oz. pkg. Italian bread shells (Boboli)

1 cup reduced-fat mozzarella cheese

 

In a small mixing bowl, combine dressing, basil or oregano, and blend well. In large mixing bowl, toss together lettuce, bread shell pieces, bacon, and cheese; drizzle dressing over salad mixture. Toss lightly to coat. Serve immediately or refrigerator and serve later. Serves 4

 

Recipe provided by Italian American Social Club at Palm Coast

 

ZUPPA DI DEDANO ALLA CALABRESE

(Celery Soup, Calabria Style)

 

6 cups water

4 cups chopped celery

3 tablespoons olive oil

1 teaspoon salt

1 teaspoon ground black pepper

1/2 pound Italian sausage, cooked and thinly sliced

6 ounces pecorino or Parmesan cheese, cut into ¼-inch cubes

3 hard-boiled eggs, each cut into 4 pieces

6 slices crusty country bread

Grated Parmesan cheese

 

In a medium saucepan, combine the water, celery, oil, salt, and pepper. Bring to a boil, reduce the heat, and simmer for 10 minutes. Distribute the sausage, cheese, and eggs among 6 shallow soup bowls. Top with bread slices and pour the hot soup on top. Pass the grated cheese.

 

Recipe provided by Italian American Civic Association of Vero Beach

 

BAKED ASPARAGUS WRAPPED IN PROSCIUTTO

 

16 large asparagus spears, tough ends

removed

salt to taste

16 slices of posciutto, sliced thin

3 tbsp. unsalted butter, cut into small bits

1/3 cup freshly gated parmigiano-reggiano

cheese

freshly ground pepper to taste

 

1. Preheat an oven to 400°. Butter a baking dish enough to hold the asparagus.

 

2. Bring a saucepan ¾ full of water to boil. Add the asparagus and salt and cook until the spears are just beginning to bend when lifted by the stem, 5 - 7 minutes. Drain and rinse under cold water to stop the cooking.

 

3. Wrap each asparagus spear in one slice of prosciutto and place in the baking dish.

 

4. Dot with butter and sprinkle with cheese and pepper.

 

5. Bake in the oven until cheese melts, about 10 minutes.

 

6. Serve hot directly from the dish.

 

Recipe provided by Italian American Club of South Brevard

CREAMY GARLIC SOUP

1 package frozen spinach chopped

1 large can College Inn chicken broth or 4

cups chicken broth

2 large carrots, grated

1 large onion chopped

1/4 cup butter

1/2 cup flour

1 pint half and half

salt & pepper to taste

Sour cream

Croutons

 

Combine spinach broth and carrots and cook about 10 minutes. Remove from heat. Saute onions and garlic. Add half and half and heat gently until hot, being careful not to boil. Garnish with sour cream and croutons.

 

Recipe provided by Italian American Club of South Brevard

 

ARANCINI (Rice Balls)

1 cup of rice

4 cups boiling salted water

1/4 lb. chopped beef

2 tablespoon olive oil

1 clove garlic

1/2 small onion, minced

1/4 lb. mushrooms, sliced

2 tablespoon tomato paste

1 cup warm water

1/4 teaspoon salt & 1/4 teaspoon pepper

1/2 cup of butter

3 tablespoon grated Parmesan cheese

2 egg yolks

1 egg slightly beaten

1 cup bread crumbs

1 cup of olive oil

1 can of peas (small) strained

 

Cook rice in boiling water, salted, until tender. Meanwhile, place beef , oil, garlic and onion in saucepan and brown gently. Add mushrooms and peas, cook one minute longer. Add tomato paste and water and cook for 30 minutes. Add salt, pepper, butter & parmesan cheese and cool a little. Drain rice. To this add egg yokes and tomato gravy holding aside meat, mushrooms and peas. Mix very well. Make little balls of rice, placing inside each ball some of the meat mixture. Dip rice balls into egg, roll in bread crumbs and fry in hot olive oil until golden brown all over. Makes 4 to 6 rice balls.

Recipe provided by Fran Muscante of Italian American Club of South Brevard

MARION'S FRITTO MISTO

 

For batter:

2 cups all purpose flour

1 egg

3 tablespoons grated parmesan cheese

1 teaspoon fresh chopped parsley

1 teaspoon garlic powder

1/4 teaspoon black pepper

water

 

For vegetables:

1 eggplant, sliced 1/8" thick

cauliflower florets, blanched

asparagus spears

1 zucchini, sliced 1/4" thick

artichoke hearts

oil for frying

 

In a bowl combine all dry ingredients, add enough water to make a thick pancake batter.  Dip vegetables of your choice in batter until well-coated.  Fry in hot oil until golden brown.  Serve immediately.  Serves 4.

 

Recipe provided by Italian American Civic League of Ft. Lauderdale

MOZZARELLA CROQUETTES

 

1/2 lb. fresh mozzarella

1 tablespoon flour

1 egg

1/4 teaspoon salt

1/2 cup flour

1 cup olive oil

 

Place mozzarella in bowl and work and squeeze it with your hands until it begins to get sft and malleable.  Add 1 tablespoon flour, egg and salt and mix together well.  Shape into small croquettes, roll in flour and fry in hot olive oil until golden brown.

 

This will make 12 croquettes.  Serves 4

 

Recipe provided by Italian American Club of Greater Daytona Beach

ITALIAN SAUSAGE QUICHE

 

1 (9 inch) pie crust

8 oz. Italian Sausage

8 oz. shredded Cheddar cheese

3 beaten eggs

1 1/4 cup light cream or milk

3/4 teaspoon salt

1/8 teaspoon pepper

oil - enough to cover bottom of fry pan

 

Remove skin from sausage; brown meat in heated fry pan with oil.  Bake pie crust in 350 degrees F. oven for 7 minutes.  Drain sausage, put in pie crust, sprinkle Cheddar cheese on top.

 

In bowl, combine beaten eggs, cream, salt and pepper; pour over sausage and cheese.  Bake in 350 degrees F. oven for 30 to 35 minutes or until set.  Let stand 10 minutes before serving.

 

Makes 6 servings.

 

Recipe provided by Italian American Club of Greater Daytona Beach

ZUCCHINI GENOA STYLE

 

4 medium zucchini, cut into thin strips

3 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 clove garlic, chopped

1 tablespoon chopped parsley

1 teaspoon oregano

 

Place zucchini in skillet with oil and cook over high flame 10 minutes.  Add salt, pepper, garlic, parsley and oregano, lower flame and cook 5 minutes longer.

 

Serves 4.

 

Recipe provided by Italian American Club of Greater Daytona Beach

 

CLAM DIP

2 rolls of Ritz crackers - crushed

1 onion, chopped

2 cloves garlic

4 cans of chopped or minced clams with juice

1 stick of butter, melted

2 tablespoons of lemon juice

Oregano, parsley and basil to taste

1/2 cup of grated parmesan cheese

 

Mix all ingredients and bake at 350 degrees F for 40 minutes or until brown and bubbly. Serve with your choice of crackers as a spread.

 

Recipe provided by Italian American Club of South Brevard

ASPARAGI CON LE UOVA

 

8 eggs

2 to 1½ lbs. Asparagus

4 Tbsp. extra virgin oil

1. In a large pot bring asparagus to a boil and then simmer until cooked, about 10-15 minutes (If possible keep the tips out of the water until the last couple of minutes).

2. Meanwhile bring the eggs to a boil and then reduce the heat and boil gently for 10 minutes.

3. When the eggs are ready, peel them and cut them into tiny pieces in a bowl.

4. Add the oil, mix well and salt to taste.

5. Divide the asparagus onto four plates laying them so that all the points come together on one side of the plate.

6. Divide the egg mixture into four equal parts and put in the middle of the plate on tope of the asparagus. Don’t cover the tips though.

7. Serve and enjoy. Serves 4.

 

Recipe provided by Italian American Social Club at Palm Coast

ZUCCHINI IN TEGAME

 

2 lbs. fresh zucchini

2 shallots sliced thin

1 tbsp. chopped Italian parsley

2 tbsp. extra virgin olive oil

salt to taste

1. Saute the shallots in the oil.

2. Cut the zucchini lengthwise twice and then slice them crosswise to make small cubes.

3. When the shallots have softened up add the zucchini.

4. Cook at medium heat, stirring frequently until they are done, about 15 to 20 minutes.

5. About 5 minutes before they are done add the parsley.

 

Recipe provided by Italian American Social Club at Palm Coast

 

EASY CAESAR SALAD

1 garlic clove

2 tablespoon Fulvi Pecorino Romano

1 large bunch Romaine lettuce

½ cup olive oil

2 slices bread cubed

2 tablespoons lemon juice

dash Worcestershire sauce

salt & pepper (to taste)

dash Dijon mustard

Anchovies, diced (to taste)

 

1. Peel and quarter the garlic clove, and then drop the pieces into half of the oil. Marinate for two to three hours.

 

2. Toast the bread cubes in oven at 300 degrees for 20 minutes, or until dried and crisp. Turning often.

 

3. Tear lettuce into bite size pieces, and place in a large salad bowl. Sprinkle with Fulvi Pecorino Romano.

 

4. Combine remaining oil and Worcestershire sauce, mustard, salt and pepper and drizzle over greens. Sprinkle lemon juice over salad.

 

5. Pour garlic-flavored oil over toast cubes and combine with salad greens in quantity desired. Add anchoives to taste.

 

Recipe provided by Italian American Social Club at Palm Coast

ZEPPOLONE SPIGNESE

2 lbs. endive or escarole

½ cup oil

2 cloves garlic

1 ½ cup bread crumbs

1 tsp. salt

½ cup of flour

2 tsp. mint

1 hot pepper (optional)

 

Boil endive or escarole until tender.  Squeeze out water by hand.  You want this to be as dry as possible.  Cut greens into small pieces.  Mix greens with bread crumbs, flour, garlic, mint, salt and hot pepper.  Place oil in 8 inch frying pan and let heat.  Place the mixture into pan and fry.  You must mix it unit it is thoroughly cooked.  When it is cooked on the bottom, place dish over the pan and press it.  Turn the pan over so that the mixture is now on the plate.  Slide it back into the pan to cook the other side.  You may want to add more oil prior to putting it back into the pan.  When cooked, place dish over the pan and press down.  Flip over the pan and your zeppolone is ready to serve.

 

Recipe provide by Lina Parente of the Italian American Civic League of Ft Lauderdale

 

 

 

 

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