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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