The Best Italian in the Bay Area
Pulished on September 25, 2008 • Written by Italian Cuisine News
The 2009 San Francisco Bay Area Restaurants guide is out, and 8,755 avid diners like you have spoken.
Kaesmus - Rallenmus (Cheese Mush)
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4 tb (heaping) flour 1 Egg 1 ds Salt 100 g Grated hard cheese ( 3 1/2 -oz) 1/2 l Mixture of milk and water (1 -pint) 1 Onion, finely sliced 2 tb Clarified butter From grandmother's more thrifty times; rarely encountered today. Combine the flour, egg, and salt to dough and make 'Riebele'*. In a skillet or saucepan, bring the milk to a boil and whisk in the 'Riebele' and the grated cheese. In a separate skillet, brown the onion in the clarified butter, and then pour the contents of the skillet over the cheese mixture. Pepper to taste. ((*'Riebele' is a grated pasta. K.B.)) Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 |
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Jumbo Ravioli
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1/2 c Fresh basil leaves 2 lg Eggs 2 tb Olive oil 1/2 ts Salt 2 c All-purpose flour, unsifted VEAL FILLING: 1 tb Olive oil 1 lb Ground veal 1 sm Onion, chopped 1 Clove garlic, minced 2 lg Eggs 1/4 c Parmesan cheese, grated 2 tb Fresh parsley, chopped QUICK TOMATO SAUCE: 1 tb Olive oil 1 sm Onion, chopped 1 Clove garlic, minced 1 cn Tomato puree (1 Lb, 13 oz) 1/2 c Water 1 ts Sugar (OPTIONAL) 1 ts Dried oregano leaves 1/2 ts Dried basil leaves 1/2 ts Salt 1 tb Olive oil BASIL PASTA DOUGH: Parmesan cheese, grated Pasta Dough: In food processor (or blender), puree basil, eggs, oil, and salt. (If using blender, pour into bowl; stir in enough flour to make stiff dough.) Add 1 1/2 cups flour to processor; process for 5 seconds. With motor running, add enough flour so dough forms a ball. Turn dough out onto lightly floured surface, and knead for a few minutes until smooth and elastic, adding flour as necessary. If dough was not mixed in food processor, knead for about 5 minutes. Cut dough in half and shape into balls. Cover dough with inverted bowl; rest for 1/2 hour. Veal Filling: Heat oil in skillet; add veal, onion, and garlic. Saute until veal is cooked and moisture has evaporated, about 5 minutes. Remove from heat; cool slightly. In food processor, process meat to a paste. Mix in eggs, cheese, and parsley; cool. Tomato Sauce: Heat Oil in skillet or large saucepan over medium heat. Saute onion and garlic until onion is translucent. Stir in tomato puree and remaining sauce ingredients. Simmer, uncovered, for 15 minutes. Cover; keep warm until ready to use. Ravioli: On floured surface, roll half of dough into a 12-by-16 inch rectangle; set aside on a towel. Roll other half; score into 12 (4- inch) squares. Mound filling in center of squares. Brush water on scored lines; lay other rectangle of pasta on top. Press, with fingers, around filling to seal. Use pastry wheel or knife to cut between the mounds. In a large saucepan, bring 2 quarts water and 1 tablespoon oil to a boil. Add ravioli; cook gently for 5 to 7 minutes, or until edges are tender. Remove with slotted utensil (spoon or spatula). Serve with tomato sauce and cheese. Makes 4 servings. [McCall's COOKING SCHOOL No 12] Posted by Fred Peters. |
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Julians Cheese Manicotti
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-----------------------------------SAUCE----------------------------------- 1 lg Onion; chopped 1 Garlic clove; pressed 2 T Olive oil 12 oz Tomato paste 24 fl ;Water 2 T Oregano, fresh; chopped 1 sm Bay leaf 1 ts Salt 1/2 ts Pepper, black -----------------------------------PASTA----------------------------------- 1 ts Olive oil 14 Manicotti noodles ----------------------------------FILLING---------------------------------- 1 1/2 c Ricotta 6 lg Egg 1/4 lb Fontina; grated 1/4 lb Mozzarella; grated 1/3 lb Parmesan; grated 6 T Butter, sweet; softened 1 ts Salt 3/4 ts Pepper, black 2 T Basil, fresh; finely chopped Parmesan; for sprinkling Preheat the oven to 350 F. To make the sauce, gently saute the onion and garlic in the olive oil in a saucepan over medium heat until the onion is translucent, about five minutes. Add the tomato paste and stir. Slowly add the water and stir. Add the seasonings and allow the sauce to simmer while preparing the manicotti and filling. Manicotti: Bring a large pot of water to the boil, add the olive oil, and drop in the manicotti. Cook al dente, about 12 minutes. Drain and refresh under cold running water. Set aside. Filling: beat the ricotta with the eggs until combined in the large bowl of an electric mixer. Add the grated cheeses and softened butter, beat until combined. Add the salt, pepper and basil. Beat on low just until everything is combined. Gently fill the cooked manicotti with the cheese mixture and arrange in two greased 9"x13" pans. Cover the pasta in each pan with half the sauce; sprinkle on additional parmesan. Bake for about 20 minutes, until the cheese is thoroughly melted and the sauce is bubbling. ---*The Cereal Murders* Diane Mott Davidson |
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An Occasion To Taste the Classic Starter Dishes of Italian Cuisine
Pulished on September 24, 2008 • Written by Italian Cuisine News
A day trip to Umbria from Rome in the late of September can offer you the possibility to taste some of the great classic dishes of Italian cuisine.
Julias Manicotti
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1 pk Manicotti -(12 or so shells) -----------------------------------SAUCE----------------------------------- 2 lb Tomatoes, crushed -(1 large can) 2 lb Tomatoes, whole -(1 large can) 4 T Tomato paste 6 Garlic cloves -(or less) 2 c Onions, chopped 1/2 c Olive oil 1/2 t Black pepper 2 Bay leaves 1 T Basil 1 T Oregano 1/2 t Tarragon 1/4 t Thyme 1/4 t Rosemary 1/4 t Red pepper flakes Cayenne pepper, -to taste 1 t Parsley, preferably fresh, -but dry will do 1 ds Red wine, dry ----------------------------------FILLING---------------------------------- 1/2 c Parsley, chopped 1 lb Ricotta 2 Eggs 1 c Mozzarella, shredded 1/2 c Parmesan cheese, grated 1/2 c Romano cheese, grated 1/2 t Black pepper 1 Garlic clove, crushed MAKE SAUCE: Saute onions in large pot with olive oil over medium heat. Add crushed garlic. Cook until onions start to brown. Add cans of tomatoes along with paste, breaking any large chunks. Add in seasonings and red wine. Simmer, stirring occasionally, for 20-30 minutes. MAKE FILLING: mix filling ingredients in bowl, reserving about 1/2 cup of the shredded mozzarella to sprinkle on top. Preheat oven to 350 degrees F. Cook manicotti until they are al dente (follow the instructions on the box). Drain and stuff each with filling mixture. Cover baking pan with about 1/2 inch of sauce, and arrange stuffed shells on top. Cover with sauce and reserved mozzarella. Bake at 350 degrees F. for about 20 minutes, until cheese is nicely browned and sauce is bubbling. NOTES: * This is my (American) recipe for stuffed manicotti shells. Perhaps it's not authentic, but it's tasty. Yield: Serves 4-6. * While I prefer to use true manicotti, regular pasta shells are easier to stuff and it's okay to substitute. You can also cut each manicotti down one side and rewrap it around the stuffing. This freezes well uncooked; cover with plastic wrap and foil. Let it defrost in a 200 95 oven for an hour or overnight in the refrigerator. The cheese mixture can be modified to suit your tastes. Cottage cheese can be substituted for the ricotta. : Difficulty: moderate. : Time: 1 hour preparation, 20 minutes baking. : Precision: approximate measurement OK. : Julia Riseman : Reed College, Portland, Oregon, USA : tektronix!reed!julia : Copyright (C) 1986 USENET Community Trust |
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Judys Quick Low-Fat Pasta Primavera
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| Ingredients | |||
| 1 | pound | fettucini, or spaghetti | |
| 1 1/2 | teaspoon | garlic powder | |
| 1 | teaspoon | basil, dried, crumbled | |
| 1 | cup | broccoli | |
| 1 | each | mushrooms, can, pieces | |
| 1 | each | olives, can, pitted, optional | |
| 1/2 | cup | parmesan cheese, grated | |
| 1/3 | cup | margarine, diet | |
| 1 | teaspoon | oregano, dried, crumbled | |
| 1/2 | teaspoon | red pepper, crushed | |
| 1 | cup | carrots, peeled, sliced | |
| 1 | each | artichoke hearts, can | |
| 1 | cup | zucchini, sliced thick | |
Directions: | |||
| Cook pasta according to package instructions. Rinse and drain all canned vegetables; set aside. Steam all fresh veggies, except zucchini, for 6-8 minutes. Add zucchini to steamer during last 5 minutes. Drain pasta well and transfer temporaily to serving platter. Melt diet margarine in pan which pasta was cooked in. Blend in garlic powder, oregano, basil and crushed red pepper. Return pasta and all vegetables (well drained) to pan. Toss to coat pasta and vegetables with margarine/herb mixture. Heat through while tossing frequently. Serve immediately. Pass grated parmesan cheese for topping. Any leftovers can be re-warmed in microwave. | |||
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Judis Ratatouille Lasagne
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2 tb Olive oil, good quality 1 c Diced zucchini squash 1/2 c Yellow summer squash, sliced 1 c Sliced brown mushrooms 1 c Diced green pepper 1 c Diced red bell pepper 1 c Eggplant with skin, diced 1 c Diced onion 4 x Garlic cloves, minced fine 1 lg Can chopped tomatoes, x -drained very well 2 tb Chopped fresh basil 1/4 ts Dried oregano, crushed with x -fingers 1/4 ts Italian Herb Seasoning 4 tb Italian flat leaf parsley x -minced 1/4 ts Black pepper 1/4 c Red wine, good quality FILLING 1 1/2 c Part skim ricotta cheese 3/4 oz Parmesan cheese, grated Egg 12 x Lasagne noodles cooked and x -drained (use imported x -Italian if you can) 3 c Marinara sauce, homemade 1/2 c Mozzarella cheese, diced x Bechamel Sauce (see recipe) Preheat oven to 350 degrees. To prepare ratatouille, in 5 quart dutch oven, heat oil. Add onions and garlic. Stir for a minute or two, add zucchini, yellow squash, mushrooms, eggplant and cook for 5-6 minutes. Keep stirring to prevent sticking. Stir in drained tomatoes, and seasonings. Add wine. Bring to boil. Reduce heat to low, cover and simmer about 10 minutes. Spray an 12 x 8" lasagne size pan with nonstick cooking spray. Prepare filling: In medium bowl, combine ricotta cheese, parmesan cheese and egg. Blend well. Put a thin layer of marinara sauce in bottom of pan. Put 6 lasagne noodles on top of sauce. Layer with half the cheese mixture, half the ratatouille and the remaining cheese mixture. Cover with remaining 6 noodles. Add a very thin layer of marinara sauce. Sprinkle with mozzarella. Pour prepared Bechamel sauce over top. Cover with foil and bake 45 minutes or until bubbly. Remove foil and let brown about 4-5 minutes. Serve with grated Parmesan cheese. ˜-- |
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Mora took winding road to Italian cuisine
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The average diner at Campo Bello probably doesn't have a clue that although owner and chef Geovanny Mora's heritage is Italian, he's actually a native of Costa Rica, not Italy.
Corso 98 in Montclair serves up superb cuisine
Pulished on September 23, 2008 • Written by Italian Cuisine News
Trout can be found in this 2.5 mile stretch of the river that is located in Califon.
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