Cooking the Italian Way by Alphonse Bisignano
Author:Alphonse Bisignano [Bisignano, Alphonse]
Language: eng
Format: epub, mobi, pdf
ISBN: 9780822541134
Publisher: IB Dave's Library
Published: 2001-09-15T07:00:00+00:00
Minestrone
Minestrone is a rich, thick vegetable soup. It gets its name from the Latin word minestrare, which means “to serve” or “to dish up.”
1 16-oz. can kidney beans
1. Put beans in a large kettle and mash
them slightly with a fork.
1 clove garlic, minced
2. Add garlic, salt, pepper, oil, and
¥ tsp. salt
parsley. Stir well.
ø tsp. pepper
3. Add water and all vegetables to the
1 tbsp. olive oil
kettle.* Bring to a boil over medium
heat, stirring occasionally.
ø c. chopped fresh parsley
4. Lower heat, cover the kettle, and
1 small fresh zucchini, unpeeled
simmer 1 hour, stirring occasionally.
and diced
5. After 1 hour, add macaroni and beef
2 celery stalks with leaves,
bouillon or tomato juice. Simmer 15
finely chopped
minutes, stirring occasionally. Add
2 small carrots, peeled and diced
salt to taste.
1 small onion, minced
Preparation time: 20 minutes
1 16-oz. can whole tomatoes,
Cooking time: 2¥ hours
cut up with a spoon
Serves 6 to 8
2¥ c. water
∂ c. elbow macaroni, uncooked
¥ c. beef bouillon or tomato juice
salt to taste
*For an even more substantial
soup, try adding 3 medium red
potatoes, peeled and diced, 1 c.
shredded cabbage, and/or 1 c.
frozen green beans, thawed.
Full of veggies, minestrone is a flavorful soup that can be a satisfying low-fat meal in itself. 35
Chinese Pasta/ Pasta Cinese
As with any pasta dish, this one is quite filling and can be eaten as a meal in itself. For Pasta Cinese, you will make a sauce and meatballs that can be used in other dishes or served alone as a side dish.
Sauce ingredients:
1. Combine all ingredients in a Dutch
oven. Cover and simmer over low
1 12-oz. can tomato paste
heat for 2 hours, stirring occasionally.*
3 c. water
(If sauce becomes too thick and
begins to stick to the sides of the
1 tsp. basil
pot, add a little water.)
1 tsp. oregano
2. Remove the lid about 15 minutes
1 large bay leaf
before serving so that the sauce can
thicken. (Sauce should be heavy and
1 clove garlic, minced
smooth.)
1 medium-sized onion, chopped
Preparation time: 5 minutes
1 tsp. salt
Cooking time: 2 hours
Makes 1 qt. of sauce
dash of pepper
2 or 3 Italian sausage links (optional)
*While the sauce is simmering for 2 hours, you will have plenty of time to make the meatballs and cook the pasta. Meatball ingredients:
1. Put all ingredients except oil in a
large bowl and mix well. (Many
¥ lb. lean ground beef
cooks use their hands for mixing
meatballs.)
¥ c. cracker or bread crumbs
2. Roll about 1 tbsp. meat between the
1 egg
palms of your hands to make
pinch of oregano
meatballs that are æ inch in
pinch of basil
diameter.
36
salt to taste
3. In a frying pan, brown meatballs in
about ¥ inch of oil. Drain. (Or place
pepper to taste
meatballs in a shallow pan and bake
1 clove garlic, minced
at 350°F for about 10 minutes.)
1 small onion, finely chopped
Preparation time: 20 minutes
2 tbsp. grated Romano or
Cooking time: 10 to 15 minutes
Parmesan cheese
Makes 25 to 30 small meatballs
vegetable oil for frying
Pasta ingredients:
1. Boil noodles according to directions
on package and drain.
8 oz. mostaccioli or rigatoni
2. Preheat the oven to 350°F.
noodles, uncooked
3. In a square 8 ϫ 8-inch baking dish
1 qt. sauce
or cake pan, layer ingredients in the
25 to 30 small meatballs
following order: a small amount of
sauce on the bottom; then noodles,
1 or 2 hard-cooked eggs, sliced
meatballs,and egg slices; then
¥ c.
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