Chefs Best Italian Recipes

by DL Gish
 All Rights Reserved. No part of this publication may be
reproduced in any form or by any means, including scanning,
photocopying, or otherwise without prior written permission of the
copyright holder. Copyright © 2015 DLG Publishing
Table of Contents

1. Introduction
2. Sauces
3. Soups
4. Appetizers
5. Lasagna
6. Entrees
7. Desserts
8. Pasta: From Scratch
9. Conclusion
 1. Introduction

Bienvenue de Italia! In this, the second, book in a series of worldwide ethnic

cuisine you will journey from northern Italy, also known as Tuscany, to the
southern regions all the way to Cicily via regional staple foods and creative
dishes that can satisfy anyone. You will find my version of many classics and
a few updated, some even vegetarian, recipes that are great for a family lunch
or dinner, party, or any other special occasion. You will find a link in this
book to the first book in this series. please take the time to consider collecting
these two books and the others that will be available in this format very soon.
Thank you, and bienvenue! (btw, that's Italian for 'Welcome')

-DL Gish

Get Chefs Best Mexican Recipes

 2. Sauces
In this chapter you will learn some of the main sauces used in all Italian
cooking. There are recipes for a bechamel (basic white sauce) and alfredo
sauce in this book as well, which will not be presented in this chapter. The
bechamel is part of the White Lasagna recipe and the alfredo sauce is part of
the Chicken Alfredo recipe. Bechamel can be made with all milk or half
stock/half milk depending on its use. If heavy cream is not desired for your
alfredo, use an all milk bechamel, and add parmesan at the end when
thickening has taken place, just as in the recipe for chicken alfredo.
Marinara
Ingredients
3 15oz cans crushed tomatoes*
3 teaspoons dried thyme
3 teaspoons dried oregano
3 teaspoons dried basil
4-6 cloves garlic, minced
1/4 teaspoon chili flakes (crushed red pepper)
1 teaspoon salt (as needed)
1/2 teaspoon black pepper to taste
3-4 oz olive oil (not extra virgin)
Prep 5min Serve 45min

Directions
Begin by heating a sauce pan large enough to hold at least 4 15oz cans of
liquid. Cover the bottom of the pan with olive oil over low heat. Add the
garlic and chili flakes (at least 1 pinch if sensitive to chilies). Allow the garlic
and chili flakes to cook for 2-3min., or just until the garlic starts to slightly
brown on the edges. When the garlic looks right add all of the tomatoes to the
pan, then add the dried herbs and black pepper (if desired). Rinse the tomato
cans by filling one of them 1/2 way and pouring into the other cans, then pour
that water into the sauce pan. Gently stir until all ingredients are evenly mixed.
Increase heat to med low and watch for the surface to begin to bubble (actually
should look like pinkish foam forming in certain areas, this is the perfect
temperature). Simmer, uncovered, for approx. 30min. Just before removing
from heat stir in some more of the olive oil which will give the marinara a
shiny appearance and added flavor. Some slight reducing will occur. Taste
before serving for salt level, at which time salt may be needed depending on
the canned tomatoes used. This can be stored in the refrigerator for at least
two weeks or frozen for up to 1 year. This can also be used as a pizza sauce as
is or if it seems to be too thin for your liking, simply add approx. 1 cup tomato
paste and re-season to taste. This has been my personal marinara recipe for
almost ten years. It is simple yet receives compliments every time. Hope you
enjoy.

*whole tomatoes can be used but will need to be blended somehow to make a
smooth marinara, or a combination of diced and crushed can be used to make a
chunky marinara

Traditional Pesto Sauce

Makes 3 cups (24 fl.oz.)

Ingredients
1 1/2 cups olive oil, not extra virgin
1/2 cup toasted* pine nuts
6 oz fresh basil, stems removed
1 tablespoon garlic, minced (4-6 cloves)
1/2 cup grated parmesan cheese
1/2 cup grated romano cheese (or 1 cup of either of these)
salt and pepper to taste
(other toasted nuts can be used if pine nuts are not available)
Prep 10min

Directions
Place all of the basil (do not buy/use basil that is turning black) and garlic into
a food processor or blender with 4 ounces of the oil . Turn on and begin to
mix. While appliance is running, add the pine nuts, checking that they are
being evenly mixed in. It may be necessary to stop and scrape from the sides
with a spoon or spatula. With the appliance still running, slowly add 4 more
ounces of the olive oil. Next, add the cheese a little at a time. Finally add the
final 4 ounces of oil and a pinch of salt and pepper. Taste and adjust if
necessary. Pesto can be served immediately with pasta, on sandwiches (try
grilled chicken, roasted red peppers, goat cheese and pesto as a sandwich on
some crusty bread or focaccia, this is one of my signature sandwiches), or
even on pizza.

*To toast pine nuts, place them in a sauté pan or on a baking sheet. If using a
pan, heat to medium-low and toast for approx. 10 minutes, or until golden
brown on both sides. If using a baking sheet, place in a 350F oven for approx.
10 minutes or until golden brown.
 3. Soups

Tuscan Soup

Makes 6 servings

Ingredients
1 pound Italian sausage
1 1/4 teaspoons crushed red pepper flakes
4 slices bacon, cut into bite-sized pieces
1 large onion, diced
3 stalks celery, diced
1 cup carrot, diced (optional)
1 tablespoon garlic, minced
2 quarts chicken broth
6 potatoes, peeled and diced (reserved in cold water)
1 cup heavy cream
2-3 cups fresh spinach, chopped, big stems removed

Prep 20min Serve 1hr15min

Directions
Cook the Italian sausage and red pepper flakes in a stock pot or stock pot or
dutch oven over medium-high heat until crumbly, browned, and no longer pink,
10 to 15 minutes. Drain and set aside.
Cook the bacon in the same vessel over medium heat until crisp, about 10
minutes. Drain, but leave a few tablespoons of drippings with the bacon in the
bottom of the pot. Stir in the onions and garlic; cook until onions are soft and
translucent, about 5 minutes.
Pour the chicken broth in with the bacon and onion mixture; bring to a boil
over medium-high heat. Add the heavy cream and potatoes (drain them first, if
in cold water), and simmer until fork tender, about 15 minutes (smaller pieces
of potato will cook faster and a larger dice will take most of the 15 minutes,
most likely).Stir in the cooked sausage and heat through for approx. 3-5
minutes. Mix the spinach into the soup just before serving.

For a slightly thicker soup, keep the sausage fat or bacon fat, or a mix, but no
more than ½ cup or so, in the pot to cook vegetables and herbs. Sprinkle some
all-purpose flour on the vegetable mixture, just enough to take away the shine
from the vegetables and bacon, and cook on low heat for the final 2-3 minutes,
stirring a few times before adding the broth, etc… Stir thoroughly to blend into
the broth before adding the potatoes and raising the heat to simmer the
potatoes. The soup will naturally thicken when the soup gets to the maximum
simmer. Stir occasionally to make sure no film layer is forming on the bottom
of the pot. If soup gets too thick, add milk, half and half, or more broth to
desired thickness.
Minestrone
Makes 8 servings

Ingredients
3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
3 cups chicken broth
1 cup water
4 cups tomato sauce or marinara (from this book)
1/2 cup red wine (optional)
1 cup canned kidney beans, drained
1 (15 ounce) can green beans
2 cups baby spinach, rinsed
3 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh basil
salt and pepper to taste
1/2 cup small pasta (ditalini, shells, orzo, etc…)
2 tablespoons grated Parmesan cheese for topping
1 tablespoon olive oil

Prep 30min Serve 1h15min

Directions

In a large stock pot, over medium-low heat, heat olive oil and sauté garlic
for 2 to 3 minutes. Add onion and sauté for 4 to 5 minutes. Add celery and
carrots, sauté for 1 to 2 minutes. If using the red wine add after carrots and
celery are half-cooked then reduce the wine until most of the wine has
evaporated. This will guarantee all the alcohol is gone and only the flavors of
the red wine will be flavoring the soup.
Add chicken broth, water and tomato sauce/marinara, bring to boil, stirring
frequently. Reduce heat to low (but high enough to simmer) and add kidney
beans, green beans, spinach leaves, zucchini, fresh herbs and pepper. Simmer
for 30 to 40 minutes. Season soup with salt, to taste, just before serving.
If soup is being served immediately, add pasta to stock pot or dutch oven and
simmer for the final 10-12 minutes for dried pasta or 3-5 minutes for fresh
pasta, or until pasta is tender. If soup is being made ahead of time, cook pasta
separately and refrigerate until ready to serve. Reheat to 150F when ready to
serve the soup. Garnish with grated or shredded parmesan, drizzle of olive
oil, and/or crostini. Enjoy.
Tortellini Soup with Sausage

Makes 8 servings

Ingredients
1 pound sweet Italian sausage, casings removed
1 cup onion, diced (approx. 1 medium onion)
3 cloves garlic, minced
1 cup carrot, diced (equal amount to onion)
12-15 fresh basil leaves, chopped
1 teaspoon dried oregano
 6 cups beef or chicken broth
1/2 cup red wine (optional)
1 -28oz can stewed or diced tomatoes
1 cup tomato sauce or marinara (recipe in this book)
1 1/2 cups sliced zucchini
8 ounces fresh or fresh frozen tortellini pasta
3 tablespoons chopped fresh parsley
Prep 15min Serve 1hr30m

Directions
In a 6 quart stock pot or dutch oven, cook sausage on medium until browned.
Remove sausage and fat from the pot, reserving 1 to 3 tablespoon of the
drippings.
Sauté carrots, onions and garlic in drippings over medium heat for approx. 3-5
minutes until onions are softened. Utilize the thickening method described in
the Tuscan soup recipe if a slightly thicker broth is desired, at this time. Stir in
broth, water, wine*, tomatoes, basil, oregano, tomato sauce/marinara, and
sausage. Bring to a boil and then immediately reduce heat to a simmer;
uncovered for 30 minutes.
Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30
minutes. Add tortellini during the last 10 minutes. Garnish with parmesan
cheese on top of each serving.
*wine may be added prior to adding the broth, and also prior to the flour (if
being used) to guarantee cooking off all the alcohol and creating a greater
depth of flavor. Cook wine until most of the wine has evaporated.
Pasta e Fagioli (vegetarian)

Makes 8 servings

Ingredients
4 tablespoons olive oil
1 cup chopped onion
1 cup diced carrot
1 cup diced celery
3 cloves garlic, minced
2 -15 oz cans stewed tomatoes
4-5 cups vegetable broth
1 -15oz can cannellini beans
1 1/4 cup chopped fresh parsley
1 teaspoon dried basil leaves
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 pound pasta, small pasta, dried or fresh

Prep 20min Serve 1h20

Directions

Heat oil in 4-quart stock pot or dutch oven over medium heat until hot. Add
onion, dried herbs and garlic and cook for 3 minutes. Add celery and carrot
and cook for an additional 3-5 minutes, or until carrots and celery begin to dull
slightly in color.
Add tomatoes with liquid from can, cannellini beans with liquid, broth and
pepper to stock pot or dutch oven and bring to a boil over med to med high
heat, stirring occasionally. Bring to boil for approximately 1 minute then
reduce and simmer for 20 minutes, covered.
If soup is being served immediately, add pasta to stock pot or dutch oven
and simmer for the final 10-12 minutes for dried pasta or 3-5 minutes for fresh
pasta, or until pasta is tender. If soup is being made ahead of time, cook pasta
separately and refrigerate until ready to serve. Reheat to 150F when ready to
serve the soup. Garnish with grated or shredded parmesan and/or crostini.
Enjoy.

Pasta Fagioli with Ground Beef

Makes 8 quarts

Ingredients
3 pounds lean ground beef
1/2 cup olive oil
4 cups chopped onion
2 cups chopped celery
2 cups diced carrot
4 1/2oz garlic, minced (approx. 10-12 cloves)
1 teaspoon black pepper
1 gallon beef or chicken broth
1 -28 ounce can crushed or diced tomatoes
1 -6 ounce can tomato paste
 2 1/2 teaspoons dried thyme
2 1/2 teaspoons dried basil
2 1/2 teaspoons dried oregano
2 tablespoons dried parsley
2 bay leaves
2 cups, uncooked small pasta (ditalini, shells, orzo, etc…)
2 -15 ounce cans kidney beans, drained and rinsed
1 -15oz can garbanzo beans (chick peas)

Prep 30min Serve 1h30m

Directions

In a large pot over medium heat, cook beef with half of the dried herbs, minus
the bay leaves, until no longer pink. Drain and set aside, reserve the fat.
In the same pot, heat the olive oil to medium-low. Cook onion, celery, carrot,
garlic, remaining dried herbs and black pepper until vegetables are tender (add
a little more oil or beef rendering if seems a little dry, careful to not break up
the bay leaves when stirring the vegetables, it may be desired to add bay
leaves with the broth as well) for approx., 5 minutes. Add tomato paste and
toast tomato paste for approx. 5 minutes. Add broth, crushed tomatoes, beans,
and beef. Reduce heat and simmer approx 20-30 minutes.

If soup is being served immediately, add pasta to stock pot or dutch oven and
simmer for the final 10-12 minutes for dried pasta or 3-5 minutes for fresh
pasta, or until pasta is tender. If soup is being made ahead of time, cook pasta
separately and refrigerate until ready to serve. Reheat to 150F when ready to
serve the soup. Garnish with grated or shredded parmesan and/or crostini.
Enjoy.
 4. Appetizers

Bruschetta

Serves about 12

Ingredients
6 Roma tomatoes, diced
1/2 cup roasted red peppers (canned or homemade, instructions follow*)
3 cloves garlic, minced
1/4 cup olive oil, plus more for baguette
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
salt, to taste
1/4 teaspoon black pepper
1 loaf French baguette or crostini (recipe in this chapter)
2 cups fresh or shredded mozzarella cheese
Balsamic reduction (optional)
Prep 15m Serve 30min

Directions
Preheat the oven on broil setting, or to bake at 400F.
In a large bowl, combine the Roma tomatoes, red peppers, garlic, olive oil,
vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
Cut the baguette, on a diagonal to the length of the loaf into 1/2-inch slices, this
gives longer oval-shaped bread slices. On an oiled baking sheet, arrange the
baguette slices in a single layer and drizzle with olive oil. Broil for 1 to 2
minutes, until light brown.
Divide the tomato mixture evenly over the baguette slices. Top the slices with
mozzarella cheese.
Broil for 5 minutes, or until the cheese is melted. Drizzle with the balsamic
reduction if desired. Directions for reduction follow.

Balsamic vinegar can be reduced to a syrup consistency by simply bringing at

least 1 cup of balsamic vinegar to a boil and reducing until approx. half the
original volume. As it cools it will thicken even more.

*To roast red peppers from fresh bell peppers:

Lightly coat the red bell peppers in a bowl with oil by rolling them around the
bowl in the oil. The bowl should be large enough to hold all the peppers being
roasted as they will be returned to the bowl once cooked. Over a flame such as
a gas burner or grill, or in a 450F oven, place peppers directly on the burner
grate, grill grate or on a sheet in the oven. Turn the peppers periodically as the
skin turns completely black and blistered. After the majority of the outside is
black, return the peppers to the bowl and cover tightly with plastic wrap or
foil. This will steam the skin loose. When they are cool enough to handle
simply take one pepper at a time and remove the outer charred skin. A few
small pieces may remain, which will not negatively affect the flavor of the dish
in which they are used. It is not preferred to use running water to remove the
skin as this will also remove most of the flavor created by roasting them.
Mushroom Risotto

Makes 6 servings
Ingredients
6 cups chicken broth, divided
3 tablespoons olive oil
1 pound portabella mushrooms, sliced thin
1 pound button mushrooms, sliced thin
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
salt to taste
black pepper to taste
3 tablespoons chives chopped
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese
Prep 15min Serve 45min

Directions
In a saucepan, warm the broth over low heat.
Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in
the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and
their liquid, and set aside.
Add 1 tablespoon olive oil to skillet, and cook shallots for 1 minute. Add rice,
stirring to coat with oil, about 2 minutes. When the rice has taken on a pale,
golden color, pour in wine, stirring constantly until the wine is fully absorbed.
Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue
adding broth 1/2 cup at a time, stirring continuously, until the liquid is
absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in the cooked mushrooms with their liquid, butter,
chives, and parmesan. Season with salt and pepper, to taste, just before
serving. Risotto is served as an appetizer as well as an accompaniment for
seafood and chicken quite often as well.

Pesto Cheese Ball

Serves 25

Ingredients
8oz unsalted butter, softened
3/4 pound feta cheese, crumbled
8oz cream cheese, softened
2 cloves garlic, minced
1 shallot, minced
3 tablespoons dry vermouth, optional
1/2 cup pine nuts, toasted
1 cup chopped sun-dried tomatoes or roasted red peppers
3/4 cup pesto (chapter 2)
salt and pepper, to taste

Prep 15min Serve 1hr

Directions

In a food processor or large mixing bowl, combine the butter, feta cheese,
cream cheese, garlic, shallot, vermouth (if using), and season with salt and
pepper. Process or stir until smooth.
Oil a bowl that is just big enough to hold the mixture (as close as possible), or
a mold, and line with plastic wrap. Layer the dip into the bowl/mold in this
order; sun-dried tomatoes/peppers, pine nuts, pesto, cheese mixture, then
repeat. Lightly press down into the bowl/mold and refrigerate for at least one
hour. Remove from refrigerator and place the serving plate over the top of the
bowl/mold, face the serving side of plate to the inside of the bowl/mold. Hold
the bowl/mold and plate securely and invert. Lift the bowl/mold off and then
carefully remove plastic wrap. Serve with crackers or crostini (next recipe in
this book).

Parmesan and Herb Crostini

Ingredients
 Baguette (French bread)
olive oil
parmesean
basil, dry
oregano, dry
thyme, dry

Determine the amount of bread needed for the number of guests being served.
Slice the bread approx. 1/2 inch thick (Tip, cut at a diagonal to the length to
create oval shapes of bread; if bread loaf is laid east to west in front of you, or
9 and 3 on the clock, cut at an angle from NW to SE if knife is in right hand or
NE to SW if knife is in left hand. This is called ‘on a bias’). Make a single
layer of the bread on a sheet pan, spreading some oil on the pan before laying
out the bread. Drizzle olive oil on the top side of the bread then sprinkle with
the herbs and parmesan. Place in a preheated 350F oven for approx. 10-15
minutes or until a nice golden brown color is achieved. Allow to cool for a
few minutes before serving. These can be served with dips or topped with any
combination of toppings or make this recipe and top with the bruschetta mix
from this book, or smoked salmon with cream cheese and chives, just to name
a few, the possibilities are endless. This pairs amazingly well with the
spinach artichoke dip included in this book, also.
Spinach Artichoke Dip

Serves 8 to 10
Ingredients

1 (14 ounce) can artichoke hearts, drained

1/3 cup grated Romano cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon minced garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/3 cup heavy cream
1/2 cup sour cream
1 cup shredded mozzarella cheese

Prep 15min Serve 45min

Directions
Preheat oven to 350F . Grease a 9x13 inch baking dish.
In a bowl or food processor, place artichoke hearts, romano cheese, parmesan
cheese and garlic . Mix or pulse until chopped (leave it somewhat chunky). Set
aside.
In a medium bowl, mix together spinach, heavy cream, sour cream and
mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and
bubbly in the center. Serve with pita bread, crostini, or any other bread or
crackers of your choosing.
Oven Roasted Garlic and Herb Bread

Serves 8

Ingredients
3 whole heads of garlic
2 tablespoons olive oil
1 loaf Italian bread (approx. 1lb.)
1/2 cup butter (1 stick)
1 tablespoon fresh parsley, chopped
3 tablespoons grated Parmesan cheese

Prep15min Serve 40min

Directions
Preheat the oven to 350F. Cut completely across the tops of the garlic heads so
the tip of each clove is exposed (you will lose a little bit of each head). Make
a pocket of aluminum foil for garlic and drizzle with oil before sealing
loosely. Place pocket on a baking sheet and bake until garlic is soft like butter,
approx. 30 minutes.
Set the oven to broil. Slice the loaf of bread in half length-wise and place cut-
side up on a baking sheet.
Once they are cool enough to handle, squeeze the heads of garlic to remove the
cloves from their skins into a medium bowl. Stir in the butter, parsley, and
Parmesan cheese until well blended. Spread onto the cut sides of the bread.
Broil until golden brown, approx. 5 minutes. If serving with a homemade
lasagna recipe from this book, the garlic can be roasted ahead of time or while
the lasagna is cooking, then finish the garlic bread while the lasagna is cooling
and setting-up. Time management in cooking from scratch is the key. Happy
guests mean happy chefs…
Goat Cheese Kalamatta and Basil Dip

Serves 8

Ingredients
12 ounces goat cheese
3 tablespoons olive oil
1 cup sun-dried tomatoes in oil, chopped small, reserve oil
1 cup kalamatta olives, chopped
4 tablespoons fresh basil, chopped
2 tablespoons fresh rosemary, chopped
3 cloves garlic, minced
2-4oz milk, half and half or cream (optional)

Prep15min Serve 2hr

Directions

Mix oil from the sun-dried tomatoes and garlic into the goat cheese and if a
creamier dip is desired add the desired amount of milk/half-and-half/cream.
Mix thoroughly until smooth. Spread goat cheese mixture into a single layer on
a large platter or desired serving dish, at least 1in. deep/thick. Drizzle olive
oil, sun-dried tomatoes, olives, basil and rosemary over the goat cheese.

Allow the mixture to marinate at least 2 hours, or overnight in the

refrigerator. Serve with sliced French bread or crostini (recipe in this
chapter). Serve this dip along with some sliced meats like salami and/or
pepperoni and marinated artichokes with crostini for a perfect antipasta.
 5. Lasagna

These classic dishes are listed with the assumption that many people use dried
lasagna noodles. If making your own fresh pasta there is no reason to cook the
pasta sheets ahead of time. See the instructions in each recipe from this
chapter for building lasagna with fresh pasta sheets.

Classic Lasagna

Makes 12 servings
Ingredients
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
4 cups marinara (recipe in this book)
2 -6 ounce cans tomato paste
1 -15 ounce can canned diced tomatoes
1/2 cup water
2 tablespoons dried basil leaves
1/2 teaspoon fennel seeds
1 tablespoon dried oregano
1 tablespoon dried thyme
 1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, shredded or sliced
3/4 cup grated Parmesan cheese
Prep 30min Serve 3hrs 10min

Directions

In a stock pot or dutch oven, cook sausage, ground beef, onion, and garlic over
medium heat until well browned. Stir in marinara, tomato paste, tomato sauce,
and water. Season with basil, fennel seeds, oregano and thyme1 tablespoon
salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 hour,
stirring occasionally.
Bring a large pot of water to a boil. Cook lasagna noodles in boiling salted
water for 8 to 10 minutes. Drain noodles, and rinse with cold water. If using
fresh pasta, the lasagna can be used in its fresh, uncooked state. Some like to
cut and freeze the fresh pasta sheets before building the lasagna for ease when
building. In a mixing bowl, combine ricotta cheese with egg, remaining
parsley, and 1/2 teaspoon salt.
Preheat oven to 375F.
To assemble, spread 1/3 of the meat sauce in the bottom of a 9x13 inch baking
dish. Arrange a solid layer of noodles lengthwise over meat sauce. Spread
with one half of the ricotta cheese mixture. Top with a third of mozzarella
cheese slices. Spoon 1/3 of the meat sauce over mozzarella, and sprinkle with
1/4 cup Parmesan cheese. Repeat layers, 3 total, and top with remaining
mozzarella and Parmesan cheese. Cover with foil (Tip, to prevent sticking,
either spray foil with cooking spray or make sure the foil does not touch the
cheese).
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional
20-25 minutes or until cheese on top is nicely browned. Cool for 15 minutes
before cutting and serving. Serve this delicious dish with the garlic bread
recipe in this book for a classic Italian dinner.
White Lasagna with Chicken

Makes 12 servings

Ingredients
9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese
1lb boneless chicken breast, cooked and diced
2 -10 ounce packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping

Prep 30min Serve1h20-30min

Directions

Preheat oven to 350F. Bring a large pot of water to a boil. Drizzle a little oil
on the water and add salt to water just before adding pasta. Cook lasagna
noodles, boiling for 8 to 10 minutes. Drain, and rinse with cold water to stop
the cooking of the pasta. If using fresh pasta, the lasagna can be used in its
fresh, uncooked state. Some like to cut and freeze the fresh pasta sheets before
building the lasagna for ease when building.
Melt butter in a large saucepan over medium heat. Cook the onion and garlic in
the butter until tender, stirring frequently. Stir in the flour and salt, and simmer
until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1
minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season
with the basil, oregano, and ground black pepper. Remove from heat, and set
aside.
Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer
with 1/3 of the noodles, then the ricotta, and the chicken. Arrange 1/3 of the
noodles over the chicken, then layer with 1/3 of the sauce mixture, spinach, and
the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange
remaining noodles over cheese, and spread remaining sauce evenly over
noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
Bake 35 to 40 minutes in the preheated oven.
Vegetable Lasagna

Makes 12 servings
Ingredients
2 cups thin sliced zucchini
2 cups thin sliced yellow squash
 1 cup thin sliced carrot
1 cup thin sliced fresh mushrooms
1 medium onion, diced
1 red bell pepper, diced (roasted or fresh)
3 cups marinara* (recipe in this book)
1/2 -6oz can tomato paste*
1/4 cup fresh basil, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
8 oz cream cheese, softened
1 cup ricotta cheese
1 large egg, lightly beaten
12 lasagna noodles, fresh or dried
12 slices provolone cheese, thinly sliced
2 cups shredded mozzarella
*(substitute 4 cups alfredo or bechamel for marinara/tomato paste for a
white sauce
in this lasagna and top lasagna with bread crumbs along with the rest of the
top later
ingredients)

Directions
Combine zucchini, squash, carrot, mushrooms, onion and peppers with water
to cover. Bring to a boil over medium-high heat; reduce heat, and simmer 10
minutes or until vegetables are tender. Vegetables can also be oven-roasted by
lightly oiling and seasoning them on a sheet pan and baking in a 350F oven for
12-18 minutes or until some browning has occurred. If cooking in water,
drain well to remove as much moisture as possible.
Preheat oven to 350 degrees F.
Combine marinara and tomato paste, or white sauce (whichever you have
chosen), basil, garlic, salt, and pepper in a medium saucepan. Bring to a boil,
reduce heat, and simmer 10 minutes.
In a medium bowl, combine cream cheese, ricotta, and eggs. Stir together.
Spread 1/3 of the sauce evenly over bottom of a 9x13x2 baking dish. Place a
layer of lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/2
of cream cheese/ricotta mixture over noodles. Cover cheese mixture with 1/2
the vegetable mixture, more sauce, and top evenly with 6 slices provolone
cheese and 1/3 of the mozzarella cheese. Repeat layering one more time and on
the top of the final layer (which will be the top of the lasagna) spread a light
amount of the sauce, rest of the mozzarella cheese (and breadcrumbs is making
the white sauce version). Place in oven for 35 minutes or until lasagna is hot
and bubbling. Let lasagna stand for 15 minutes before serving.
 6. Entrees

Traditional Meatballs

Makes 8 servings

Ingredients
3 pounds lean ground beef
3 tablespoons ground oregano
3/4 cup fresh parsley, chopped fairly small
3 cloves garlic, minced
1 cup grated parmesan cheese
3 eggs, beaten
1 cup bread crumbs (optional)
1 batch marinara (recipe in this book)
Prep 20min Serve 1hr

Directions

Preheat oven to 375F. Prepare marinara recipe up to the point of beginning the
simmer process then, in a large mixing bowl, combine ground beef, oregano,
parsley, parmesan, and garlic (and breadcrumbs if desired, I personally rarely
use them). Blend eggs in a separate bowl then add to mix. Mix lightly but
thoroughly until evenly mixed .
Using a small scoop or large spoon, scoop and shape the meat mixture into
balls (this batch will make approx 40-48 meatballs, depending on size). Place
on a sheet pan, close together but not touching each other, and bake in a
preheated oven for 20-25 minutes or until meatballs are browned and cooked
through to 150F. They will feel firm to the touch.
In a large pot or in the marinara pot, if large enough, add cooked meatballs and
simmer for 5-10 minutes. Serve as an appetizer or over any shape pasta or on
bread as a meatball sub, by putting the meatballs and sauce on bread topping
with cheese and baking to perfection. These are world class meatballs
Chicken Alfredo

Serves 4

Ingredients
4 boneless chicken breasts
5 cups heavy cream
salt, kosher or unrefined salt preferred (i.e.sea salt, Himalayan pink salt)
black pepper
3 to 4 cups grated parmesean cheese
1 lb uncooked fettucine (or linguine), closer to 2lbs. if using fresh pasta
for a dinner portion

fresh baby spinach, chopped(optional)

fresh tomatoes, diced(optional)

Prep 5min Serve 30min

Directions
Begin a pot for cooking the pasta. If making your own fresh pasta, it will cook
in 2-3 minutes. If using dried pasta follow package directions, usually 7-10
minutes. Pour some olive oil in the water and salt the water right before adding
pasta, the oil will help keep pasta from clumping. If pasta is being cooked in
advance, make a bath of ice water, drop pasta immediately into water once
cooked to desired doneness for approx. 30sec. to stop the cooking. Pasta will
reheat by tossing in the hot alfredo sauce on low heat for 30 sec. or retain hot
pasta water and dip for 10-15 sec. to reheat pasta, then the water and pasta can
be poured into a colander to drain the water from the pasta.

Cook the chicken by seasoning both sides with salt and pepper. Chicken may
be sauteed in the pan that will be used to make the sauce, by baking, or grilling
for some extra flavor. Allow chicken to cool as it will be sliced or diced and
added to the pan just before serving.
Utilizing a 12" saute/frying pan. pour in the heavy cream and approx. 1
teaspoon of black pepper. Bring to a boil, careful to not let the cream boil
over. Contiue boiling the cream for approx. 3-5 minutes, until it has reduced
by 35-40%. Once satisfied with the reducing, add the parmesean cheese
stirring constantly while the cream is still boiling, to incorporate the cheese to
make the sauce. Once the sauce is smooth, turn off heat until ready to add pasta
and/or chicken to the sauce. The sauce can be poured over each plate of pasta
and chicken if desired, however the sauce will not have coated all the pasta
completely. Cut chicken to desired size/shape and if concerned in giving each
person the same amount, add the chicken to each plate after the pasta has been
tossed in the sauce and/or plated. Garnish with fresh spinach and tomatoes if
desired. To expand this recipe account for 1 cup heavy cream and 3/4 to 1 cup
parmesean, and 4oz dried pasta, or 8oz fresh pasta per chicken breast
(assuming 1 breast for each plate). Salt is rarely needed for this dish since the
parmesean has a good salt content already and the chicken was seasoned as it
was cooked. Garnish the top of each plate with the fresh spinach and tomatoes
if desired and serve with the garlic bread recipe from this book. This simple
classic dish will please just about anyone.
Chicken Parmesean, (Vegetarian version of Portabella, Eggplant)*

Ingredients

flour
olive oil or butter
4 boneless chicken breasts
1 lb dried pasta or 2lbs. fresh pasta (spaghetti, angel hair, etc...)
4 to 5 cups marinara(recipe in this book)
2 to 3 cups grated parmesean
3 to 4 cups mozzerella (shredded, sliced, fresh)
salt* and pepper to taste
*unrefined salt is extremely nutritious since it contains approx. 80 minerals
Prep 10min Serve 20min

Directions

Begin a pot for cooking pasta, preheating an oven to 375F, and heating or
making the marinara. If making your own fresh pasta, it will cook in 2-3
minutes. If using dried pasta follow package directions, usually 7-10 minutes.
Pour some olive oil in the water and salt the water right before adding pasta,
the oil will help keep pasta from clumping. If pasta is being cooked in
advance, make a bath of ice water, drop pasta immediately into water once
cooked to desired doneness for approx. 30sec. to stop the cooking. Pasta will
reheat by tossing in the hot sauce on low heat for 30 sec. or retain hot pasta
water and dip for 10-15 sec. to reheat pasta, then the water and pasta can be
poured into a colander to drain the water from the pasta.
To cook the chicken season each breast on both sides with salt and pepper then
dredge in flour to give a light or 'dust' coating, When pan for cooking the
chicken is heated to med heat, add equal parts of butter and olive oil, enough to
cover the bottom of the pan. Cook until nicely browned on one side before
turning. Once turned, cook until equally as browned as the other side, careful
to not burn the breading. For an extra crispy version use 1 to 2 cups buttermilk,
and after seasoning and flouring the chicken dip it into the buttermilk, then back
into the flour and cook until golden on both sides. Another variation of
breading would be to use 3 beaten eggs plus 3oz water to make an egg wash
instead of the buttermilk, and use any type of bread crumbs instead of a second
coating of flour (i.e. dip into flour, then egg wash, then breadcrumbs). The
important part of this step is to have the pan ready before breading the chicken
so that it can go straight into the pan.
Once the breading is browned nicely on both sides transfer the chicken breasts
to a sheet pan and cover each breast with some of the marinara (remember the
pasta will have the marinara also), approx. 1/2 cup of the parmesean and then
the mozzerella. Place this in the oven and allow cheese to brown nicely (This
will also finish cooking the chicken if it didn't completely cook in the pan.
When cheese is brown and chicken reaches 160F remove from the oven. While
the chicken is in the oven the pasta can be heated, tossed and/or plated so that
when the chicken comes out it can be served immediately. Garnish with more
grated parmesean and garlic bread for an excellent traditional Italian lunch or
dinner. This also goes well as a sandwich, where the pasta is eliminated and
the chicken, marinara, and cheese can be served on a nice toasted bread of
your choosing.

*For a vegetarian version of this dish, substitute the chicken with a whole
portabella mushroom cap or two (depending on size) or a couple of thick
slices of eggplant, which both can be breaded and cooked exactly the same as
the chicken, however if making the vegetarian version, it will be best to use the
'flour, egg wash, bread crumb' style of breading to give the vegetable version a
nice crunchy texture element.
Veal Milanese

Makes 4 servings

Ingredients
3 eggs
2 tablespoons grated Parmesan cheese
1 ½ tablespoons chopped parsley
Salt
black pepper
1 cup flour
1 to 2 cups fine bread crumbs
4 handfuls arugula
2 small or 1 large ripe tomato, diced
½ small red onion, thin slice
Olive oil
Juice of a lemon
4 veal chops, pounded thin, nearly transparent
1 lemon, cut into wedges, for serving
Directions

In a bowl, whisk together eggs, cheese and parsley. Season with salt and
pepper. Pour into a larger, if necessary, bowl or tray. Spread flour in a second
shallow container (a large plate will work) and bread crumbs in a third. Set
aside near stove.
In a mixing bowl, combine arugula, tomatoes and onion. Sprinkle with olive
oil and lemon juice. Season with salt, and toss until leaves are coated.
Dressing should be assertive and lemony. Set aside.
Working one at a time, press each veal chop into flour on each side, then pat it
off so that there is just a dusting of flour on veal. Dip chop into egg, coating
both sides, and letting as much drain off as possible. Lay chop in bread
crumbs; make sure it gets coated, but keep it light. Flip it over, and coat the
other side. Lay them out on a large tray or layer them between parchment paper
as you go.
Heat oven to 160F and place a baking sheet on middle rack(optional). Place a
sauté pan large enough to fit 2 chops over medium-high heat. Pour in oil to
generously cover the bottom of the pan. It should be hot enough so the veal
sizzles right away when added (test the oil by sprinkling a little flour on the
oil, if it foams it is hot). Add one chop at a time and sauté until browned, 2 to
3 minutes. Turn and brown other side. Transfer to baking sheet, and keep warm
(this is where the oven option comes in). Repeat with other chops.
To serve, place chops on each of four large plates. Place a large handful of
salad on top of each. Serve with a wedge of lemon, for squeezing over the
meat. This could easily be served over a bed of fresh pasta that has only been
coated with olive oil or butter and seasoned with salt and pepper to meet your
taste. This classic dish will impress just about anyone who takes a bite.
Chicken Marsala

Makes 4 servings
Ingredients
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 tablespoon garlic, minced
1 cup sliced mushrooms
1/2 cup Marsala wine
1qt heavy cream
1/4 cup cooking sherry

Directions
In a shallow dish, mix together the flour, salt, pepper and oregano and coat
chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan,
and lightly brown first side for 3 minutes. Turn over chicken pieces and brown
other side. Remove chicken from pan. Add mushrooms, cook for 2 minutes,
add garlic and cook for 1 minute, careful to not let the garlic become too
brown. Pour in wine and sherry and cook for 2-3 minutes. If using a gas stove,
the alcohol may ignite when it begins to boil, this will subside within 30sec to
1 minute. If alcohol ignites leave pan on the burner, do not panic and wait until
the flames subside before adding the heavy cream. If no flames appear reduce
the alcohol mixture by 2/3 before adding the cream. Once cream is added,
bring to boil to reduce by approx. 1/3. A little before cream has finished
reducing, add chicken back to pan and simmer until chicken is fully cooked,
approx. 2-3 minutes, unless chicken is very thick, then add a little sooner.
Chicken is fully cooked when the center of the breast reach 160F.

Rustic Italian Torta

Serves 6-8

Ingredients
2 1/4 cups all-purpose flour
3/4 cup cornmeal
1/2 teaspoon salt
3/4 cup butter, diced (keep cold)
2 eggs
3-5 tablespoons cold water
1 1/2 cups ricotta cheese
4 ounces feta cheese
1 cup grated Parmesan cheese
1 egg
 1 tablespoon fresh parsley, chopped
2 tablespoons fresh basil, chopped
2 teaspoons fresh oregano, chopped
2 cups shredded mozzarella cheese
1/2 lb ham, sliced thin as for a sandwich
frozen chopped spinach, approx. 10oz, thawed and drained
1 cup roasted red peppers, canned or homemade
1 egg
Prep 40min Serve 2h30min

Directions
Mix flour, cornmeal, and salt in a bowl. Cut in butter with a fork or a pastry
tool, if available, until mixture resembles coarse crumbs. Using hands will
melt the butter. Beat 2 eggs with 3 tablespoons cold water; stir into flour
mixture until dough holds together. Add another tablespoon water as needed.
Shape 2/3 of the dough into flattened round; repeat with remaining 1/3. Wrap
with plastic wrap and refrigerate at least 30 minutes, or until firm enough to
roll out.
In another bowl, combine ricotta cheese, crumbled feta, parmesan cheese, 1
egg, parsley, basil, and oregano until well blended.
Use an 8 or 9 inch spring-form pan or deep pie pan. On a lightly floured
surface, roll out the larger portion of dough into a 12-15 inch diameter circle,
larger if using a spring-form pan. Carefully place in an ungreased pan; press
lightly against bottom and sides. Trim excess dough to 1 inch from rim of pan.
Sprinkle half of the mozzarella over the bottom of the crust. Next arrange half
the ham slices in an even layer. Spread ricotta cheese mixture then sprinkle
with spinach. Cover with the remaining ham slices. Press down gently to pack
layers. Add red peppers in a single layer, and top with the remaining
mozzarella. Lightly press down to compress.
Roll out remaining dough to 8 or 9 inch circle. Place over filling to cover.
Moisten edges, and seal crusts together. Seal the edges by pressing on top crust
with one hand while supporting the bottom crust with the other hand. Beat
remaining egg, and brush over the crust. Cut some small slits/vents in top crust
for steam to escape. A star or snowflake type pattern around the center works
well and looks nice when baked.
Bake at 375F for 1 hour, or until crust is deep golden brown and pulls away
from sides. Cool the torta in the cooking pan on a wire rack for 45 minutes (the
goal is to have air able to reach the bottom of the pan as it cools, otherwise
moisture can accumulate on the bottom of the torta). Remove pan sides of
spring-form, if being used, and/or continue to cool completely. Cut into desired
sized wedges. Serve at room temperature.
Italian Beef
Serves 10
Ingredients
5 lbs, beef roast (chuck, rump, bottom round, etc…)
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon onion powder or dried minced onion
1 teaspoon chili flakes (crushed red pepper)
1 8-10oz jar pepperoncini
1 teaspoon garlic powder, or 8 cloves fresh garlic, minced
1 bay leaf
olive oil
2-3 loaves of French bread or 10 hoagie-style buns
1 16oz package frozen sliced onions and bell peppers, or equivalent of
fresh*
*optional
Prep 10min Serve 3hrs
Directions
Combine salt, ground black pepper, oregano, onion, chili flakes, and garlic in a
bowl and when mixed well, rub all over the outside of the roast. Heat some
olive oil to medium in a stock pot large enough to be covered and have 2-3
inches above the top of the roast. Brown meat on all sides. Immediately cover
with enough water to just cover the roast. Add any remaining seasoning blend
and bay leaf to the pot at this time and add the entire contents of the jar of
pepperoncinis, juice and peppers (peppers can be sliced prior to adding them
to the pot if desired). Stir and bring to a soft boil then immediately cover and
reduce to a soft simmer. Watch at first to keep from boiling after covered; heat
may have to be reduced slightly once or twice to get the proper level of heat.
Simmer gently until meat pulls apart easily with a fork, approx. 3 hours
(different cuts may take varying amounts of time to reach this point, don’t rush
it). If using the peppers and onions, add them at the last 10 to 15 minutes of
simmering. Heat oven to 375F. Cut and open each sandwich cut and place the
bread on the oven rack or a sheet pan. Toast them until they are lightly
browned, approx. 5 minutes. Serve each sandwich with a small cup of the
cooking liquid for dipping, if desired (If cooking liquid flavor becomes too
intense for your liking, add some water and perhaps a pinch of salt, if needed).
To take this recipe to the top, use beef tenderloin and keep the process
identical.
 7. Desserts

Spiced Hazelnut Biscotti

Makes 30 biscotti

Ingredients
3/4 cup butter, softened
1 cup white sugar
2 eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup hazelnuts

Prep 20min Serve 1h30m

Directions
Preheat oven to 350 degrees F. Grease a cookie sheet or line with parchment
paper.
In a medium bowl, cream together butter and sugar until light and fluffy. Beat in
eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt;
mix into the egg mixture. Stir in the hazelnuts. Shape dough into two equal logs
approximately 12 inches long. Place logs on baking sheet, and flatten out to
about 1/2 inch thickness.
Bake for about 30 minutes in preheated oven, or until edges are golden and the
center is firm. Remove from oven to cool on the pans. When loaves are cool
enough to handle, use a serrated knife to slice the loaves diagonally into 1/2
inch thick slices. Return the slices to the baking sheet and bake at 325F for an
additional 12-15 minutes, turning over once. Cool completely, and store in a
sealed container at room temperature.

Chocolate Biscotti

Makes 36 biscotti

Ingredients
1/2 cup butter, softened
2/3 cup white sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
2 eggs
1 3/4 cups all-purpose flour, with a pinch of salt
3/4 cup white chocolate chips or baking squares chopped into small pieces
 3/4 cup semi-sweet chocolate chips

Prep 25min Serve1h15min

Directions

In a large mixing bowl, cream butter and sugar with an electric mixer or with a
utensil by hand until light and fluffy. Gradually add cocoa and baking powder.
Beat for 2 minutes. Blend in the eggs one at a time. Stir in salted flour by hand.
Mix in white chocolate and chocolate chips. Cover dough, and refrigerator for
about 10 minutes.
Preheat oven to 375F. Divide dough into two parts, and roll each part into a 9
inch long loaf. Place loaves on lightly greased cookie sheet, about 4 inches
apart. Flatten slightly.
Bake for approx. 20 minutes, or until toothpick inserted in center comes out
clean. Cool on cookie sheet for 5 minutes then carefully transfer to a cooling
rack for one hour.
Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased
cookie sheet, and bake at 325F for 8 minutes. Turn cookies over, and bake for
another 7 to 9 minutes. Cool completely, then store in a sealed container.
Cannolli

Makes 18
Ingredients
1 1/2 cups powdered sugar
3 cups ricotta cheese
3/4 cup blanched slivered almonds
2/3 cup semi-sweet chocolate chips, smaller chips are better, or shave a
chocolate bar with a peeler
1 teaspoon almond extract, or slightly less than 1tsp
18 cannoli shells (store-bought or recipe follows)

For the top:

2 tablespoon powdered sugar
2 tablespoon unsweetened cocoa powder
maraschino cherries (optional)
24 fl.oz. chocolate sauce (optional)

Directions
In a large bowl, stir ricotta cheese with powdered sugar until combined. Add
almonds, chocolate chips and almond extract.
Carefully spoon into cannoli shells (or a pastry bag), filling from the center
out, first one half, turn, then fill the other half.
Sprinkle individual serving plates with powdered sugar and cocoa, or sprinkle
on cannoli. Garnish plates with cherries and/or chocolate sauce if desired.
For a little more decadent almond flavor, use 2 tablespoons Amaretto instead
of almond extract.

Cannoli Shells

Ingredients
3 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon salt
3 tablespoons butter
2 eggs
2 tablespoons distilled white vinegar
2 tablespoons cold water
(or substitue 2oz. red wine, such as cabernet, for the vinegar and water, this
will yield a darker pastry also.)
1 egg white, beaten

To Make Shells: Sift together into a bowl 3 cups flour, 1/4 cup sugar, 1
teaspoon cinnamon and 1/4 teaspoon salt. Cut in the butter with a fork or other
utensil (hands will warm the butter too much) until pieces are the size of small
peas. Stir in 2 beaten eggs. Blend in the white vinegar and the cold water (or
red wine) one tablespoon at a time.
Turn dough onto lightly floured surface and knead until smooth and elastic.
Wrap in plastic wrap and chill in refrigerator for 30 minutes.
From cardboard or poster board ( or stiff paper), cut an oval pattern measuring
6 x 5 inches. Roll chilled dough 1/8 inch thick on floured surface. Using the
pattern and a knife, cut ovals from the dough. Wrap dough ovals loosely around
tubes(*see below), just lapping over opposite edges. Seal the overlap by
brushing with the slightly beaten egg white and pressing slightly to help seal
them.
Set out a deep saucepan 1/2 to 2/3 (3 inches deep, minimum) with desired
cooking oil or heat to 360F. Fry only as many cannoli shells, which will float
while cooking, careful to not crowd the oil. Cook about 7 minutes or until
golden. Turn occasionally while frying to brown evenly. Remove from oil,
drain off excess oil and move to a tray or plate lined with paper towel. Cool
for 1 minute. Carefully remove tubes. Cool shells completely.
When ready to serve, fill with chilled ricotta filling. Sprinkle ends of cannoli
with chopped nuts and/or chocolate chips along with any other desired
toppings, then dust shells with confectioners' sugar (Tip, used a salt shaker or
fine mesh strainer and tap the side of the container to control the amount of
powdered sugar). Serve immediately or return to refrigerator. If serving at
later time do not add the final toppings until right before serving.

*The tubular shape is traditional but not absolutely necessary. I have even used
a long metal spoon to hold down the center of each pastry oval in the oil until it
has cooked enough to hold a ‘V’ or ‘cupped’ shape. One easy way I have
found to make the tubes is to make them from aluminum foil, double or triple-
layer thick by wrapping it around anything that is about 1 to 1 1/2 inches
across. Wrap the pastry around the foil while it is still on the round object
being used, then slide the foil and pastry off together, gently, directly into the
oil. Either way they will taste amazing. This is by far my favorite Italian
dessert, no matter the shape of the pastry.

Tiramisu
Makes 6-8 servings
Ingredients
6 egg yolks
3/4 cup granulated sugar
2/3 cup milk
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
1 lb mascarpone cheese
4oz espresso coffee, room temperature, may not need all 4oz
1 tablespoon rum (optional)
ladyfinger cookies, quantity depends on size, approx. 8oz should work
cocoa powder, for dusting
Prep 35min Serve 4h30min
Directions
In a medium saucepan, whisk together egg yolks and sugar until well blended.
Whisk in milk and cook over medium heat, stirring constantly, until mixture
boils. Boil gently for 1 minute, remove from heat and allow to cool slightly.
Cover and refrigerate for approx. 1 hour (this is a basic custard base and can
be transferred to a different container before refrigerating).
In a medium bowl, whip cream with vanilla until it holds stiff peaks. Once
custard base is chilled properly, whisk mascarpone with custard base until
smooth.
In a small bowl, combine espresso and rum (if being used). Make one layer of
ladyfingers* in bottom of a square or rectangular dish, approx 8x10, with sides
that are at least 2 inches high and drizzle with half the espresso mixture.
Spread half of mascarpone mixture over ladyfingers, then half of whipped
cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate
at least 4 hours, or until set. Additional dusting with cocoa powder to each
serving (get some on the plate, too) adds a nice look for presentation.
*Sometimes I split the ladyfingers, if they are large, in half (like a hot dog
bun), otherwise they can be left whole. This will affect the number of
ladyfingers needed for each layer and a little more espresso may be needed if
they are very large. This dish can also be made into individual parfaits by
using short glasses, preferably clear to see layers, and layering the same as in
the large dish. They will take almost the same amount of time to set as well.
 8. Pasta: From Scratch

Fresh Pasta From Scratch

Ingredients*
3 cups all-purpose flour
3 eggs
*this is a 1:1 ratio recipe (flour:egg); if more or less pasta is needed, adjust
accordingly

Directions
First, sift the flour. Then, either in a large mixing bowl, a large area of cleared
counter space or cutting board, make a well in the flour (pile the flour and then
hollow out an area to hold the eggs in the center). Break the eggs into the well.
Beat eggs with a fork. Stir into the flour from the bottom of the well with the
fork until the dough in the center is smooth or shiny.
With your hands, gradually incorporate the flour from the outside of the well
toward the center, kneading gently until the mass of dough comes together.
Knead the dough until it is smooth and resilient. You may need to add more
flour, or you may not be able to incorporate all of the flour, depending on the
humidity and the size of the eggs. If the dough is sticky or extremely pliable,
knead more flour into it.
Divide the dough into two or three portions, cover with plastic wrap or an
overturned bowl, and allow to rest for at least 30 minutes.
Roll the dough out very thin on a lightly floured surface, one portion at a time.
If you have a pasta machine, follow the manufacturer's instructions for rolling
out the dough into sheets about 1 millimeter thick. Use as desired. Pasta can be
cut into many shapes such as large sheets for lasagna, squares for ravioli, thick
strips for paparadelle, or med strips for fettuccine. These are the easiest to cut
without a machine. The dough can be folded or 'rolled up', then cut the desired
thickness and unfold back to original length. For ravioli, make a rectangle
approx. 4in. wide and as long as needed, then place approx. 1 tablespoon of
the desired filling beginning 1/2 in from the edge along one half of the long
dimension about 2 in apart. Be sure to place the filling 1/2 from the edges.
Once finished with the filling, take a beaten egg and brush it around each spoon
of filling. Then fold the empty side onto the top, pressing out as much air as
possible and sealing around the filling. Then simply cut between the 'bumps' to
make even sized pieces. There could be one entire cookbook dedicated to
pasta shapes (each name of pasta denotes its shape, the pasta recipe doesn't
change), however this will give you a good idea of how it has been done for
thousands of years.
Fresh pasta cooks very fast, usually 2-3 minutes. Add a fair amount of salt to
the water after it boils and drizzle some oil on the water just before adding the
pasta. Once the pasta is cut to its desired shape it may need a bit of flour to
keep from sticking to each other. There are pasta drying racks available that
help with this also. Fresh pasta can be frozen to extend its shelf-life also.
Hope you enjoy making your very own fresh pasta.
 9. Conclusion

We hope you have enjoyed this comprehensive book of classic Italian recipes
along with the modern twists of my personal recipe versions of these dishes.
Many people have been asking me for a long time to divulge some of my
culinary 'secrets', and now, thanks to the Kindle format, it has become easier
than ever to get inside the head of the chef who has worked for so many years
perfecting these classics and taking them to a personal level which can now
become some of your very own favorites, hopefully, as well. This series
intends to help cooks at any level to get the recipes they want, have an easy
way to store and collect them, making it easy for anyone who cooks for their
family or just wants to begin learning, the best possible opportunity to achieve
culinary excellence. Thank you again, and grazia!

-DL Gish
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