Post
 Posted By: jglass 
Jul 30  # 6 of 15
Caponata

2 LARGE EGGPLANTS
1 Teaspoon SALT
3/4 Cup OLIVE OIL
2 CLOVES GARLIC, CRUSHED
2 ONIONS, CHOPPED
1 Pound PLUM TOMATOES, Quartered
3 CELERY STALKS, DICED
1 Pound CAN PITTED BLACK OLIVES
12 Ounce JAR OLIVE SALAD
1/4 Cup CAPERS
1/2 Cup PINE NUTS
1/4 Cup RED WINE VINEGAR
2 Teaspoon SUGAR
SALT AND PEPPER TO TASTE

Wash and cube unpeeled eggplant. Salt and let stand 1 hour. Squeeze dry.
Saute in oil until soft. Remove. Saute onions and garlic in same oil. Add
tomatoes, olives, and celery. Cook until tender−−15 minutes. Add eggplant,
capers, and pine nuts. In another pan heat vinegar and sugar. When
dissolved, pour over eggplant. Season to taste and cook an additional 20
minutes. Serve hot or cold as relish with dinner or with french bread rounds
as a buffet or cocktail dish.
Post
 Posted By: jglass 
Jul 30  # 7 of 15
Gnocchi Alla Giordano

2 pounds Baking potatoes
1 cup All−purpose flour
1 Whole egg plus
1 Egg yolk, lightly beaten
2 tablespoons Unsalted butter, softened
1 teaspoon Salt
Freshly grated Parmesan cheese
Tomato sauce

Boil the potatoes in their jackets, drain, peel and put through a ricer or food mill. While the potatoes are still warm, blend in the flour, add the egg, egg yolk, butter and salt.
Place the potato mixture on a floured board and knead lightly; the dough will be soft. Roll the dough in 1" thick sticks about 10" long. Cut each roll into 3/4" pieces.
Rub each pieces of dough lightly over the coarse side of a cheese grater. In a large pot of boiling salted water, cook the gnocchi until they rise to the top of the water. Using a slotted spoon, remove the gnocchi to a warm bowl. Sprinkle with Parmesan cheese, top with tomato sauce and serve at once.
Post
 Posted By: jglass 
Jul 30  # 8 of 15
Manicotti

1 lb. ricotta cheese
1 1/2 lbs. mozzarella cheese (grated), divided
1/4 cup romano cheese (grated)
Salt and pepper
1/4 cup provolone cheese (grated)
Parsley (chopped)
3 eggs
2−3 cups tomato sauce

Combine all ingredients together, except tomato sauce. Mix well.
(Use 1 lb. mozzarella cheese)
Spread some tomato sauce on the bottom of a baking pan. Stuff manicotti
shells and place in pan. Spread more tomato sauce in between each layer and
on the top, followed by 1/2 lb. of just mozzarella cheese.
Bake at 350 degrees F for 3/4 hour. Then, broil for 2−3 minutes to brown top.
Post
 Posted By: jglass 
Jul 30  # 9 of 15
Torta Di Spinaci

10 oz. spinach, blanched 1 minute, drained, dried and chopped
2 cups all purpose flour, extra for kneading dough
1/2 cup unsalted butter(4 oz.)
1 egg yoke plus 3 whole eggs, beaten
3 tbs milk
1/4 cup golden raisins, soak 30 minutes in water, drain
3/4 cup heavy cream
1/2 cup grated Parmesan cheese
salt and ground pepper
2 1/2 tbs (1 oz.) Pine nuts

To make dough by hand: Pour flour into a bowl, add salt and the butter.
Using fingertips, work the butter into flour until a crumbly dough forms.
Add the egg yoke and milk, incorporate, and knead dough into a ball. Wrap in
plastic wrap and refrigerate for 1 hour.
Food processor dough: Combine flour and salt in the work bowl and using
metal blades process briefly to mix. Add butter and process until the
ingredients resemble course meal. Next add egg yoke and milk and process
until dough forms a ball around the blades. Remove dough, shape to ball,
wrap in plastic wrap and refrigerate for 1 hour.
Pre−heat oven to 350 degrees. Using 1 tbs. butter, grease a 9 inch tart pan
with a removable bottom and then dust with flour. Using a lightly floured
board, roll out the dough into a round shape, making it 1 inch larger than
the diameter of the pan. Line the prepared pan with the pastry dough and
trim.
In a bowl, combine the blanched, chopped spinach, raisins, whole eggs, cream
and Parmesan cheese. Mix well and season with salt and pepper to taste. Pour
into the pastry−lined tart pan and top with the pine nuts. Bake in oven
until it is golden, about 40 minutes. Remove, let cool slightly and then
transfer to a serving dish. Serve Torta luke warm or cool.
Post
 Posted By: jglass 
Jul 30  # 10 of 15
Meatballs (Polpette Alla Casalinga)

2 slices Italian bread, torn into small pieces
1/2 Cup milk
2 Tblsp. finely chopped fresh Italian parsley
2 cloves finely chopped garlic
1 teaspoon salt
1 egg lightly beaten
1 pound beef chuck, ground twice
6 Tblsp. freshly grated Romano cheese
1 Tblsp. olive oil
1/4 teaspoon garlic salt
Freshly ground black pepper
1 Tblsp. oregano

Soak the pieces of bread in 1/2 cup milk for 5 minutes, then squeeze them
dry an discard the milk. In a large mixing bowl, combine the soaked bread,
then beaten egg, beef and sausage with the remaining ingredients. Knead the
mixture vigorously with both hands or beat with a wooden spoon until all
ingredients are well blended and the mixture is smooth and fluffy. Shape the
mixture into small balls about 1/1/2 inches in diameter. Lay the meatballs
out in one layer on a flat tray or baking sheet, cover them with plastic
wrap and chill for at least 1 hour.
Heat 1/4 cup of olive or vegetable oil in a heated, heavy 10−12 inch
skillet until a light haze forms over it. Fry the meatballs 5 or 6 at a time
over a moderately high heat, shaking the pan constantly to roll the balls
and keep them round. In 8 − 10 minutes, the meatballs should be brown
outside and show no trace of pink inside. Add more oil to the skillet as
needed. Serve the meatballs hot with tomato sauce.