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RECIPES3.ZIP 1. Take six of the figs & slice them into six even wedges. Dust wedges lightly with thyme. Thin honey with water & dip prosciutto slices in it. Cut prosciutto into 1/4-inch strips & use them to wrap up thyme-coated fig slices. Cut melon into thin slices. 2. Just before serving, cut remaining figs into 6 wedges & ar-range them on chilled salad plates with ham- wrapped figs & melon slices. \ Note: If good melon is not available, substit- ute fresh berries or other fruits. \ \ \ \ \ \ \ 1. To prepare filling, soak snails in cold wat-er for 30 minutes to remove sulphur taste, thendrain. Melt butter in a saute pan over low heatwith garlic cloves. Cook garlic until it be- comes translucent, then discard & add snails. Cook snails in garlic butter over low heat turning from time to time, for 5 minutes. 2. Remove 1/4 of garlic butter from pan & re- serve it for sauce. Increase heat to high. Whenbutter hisses, remove pan from heat and stir in1/4 cup chopped parsley. Fold in ricotta cheeseso it melts & coats snails. Refrigerate fillingfor at least 2 hours (it can be made the day before), or until cheese & butter gel. 3. Mean-while, mound flour on large, clean, flat work surface. Using bottom of a tea cup, make a wellin center of flour. Crack eggs into well with milk, &, using a fork beat eggs, gradually incorporate flour until (See Part 2) egg mixture is no longer runny. Knead dough with heel of palm for 5 min. or until smooth. You may need to add a little more flour. When dough is right consistency, thumb print should remain visible when pressed into dough. Note: pasta dough can be prepared up to 48 hours a- head of time & stored tightly wrapped in re- frigerator. Once dough is rolled, next step, proceed very quickly. 4. Using pasta machine, roll dough into sheets as thin as possible. (Rolled pasta dough dries out very quickly, so work fast, & cover sheets with cotton towel until ready to use.) Cut pasta sheets in-to 2-inch squares, & place a ricotta & butter- coated snail in center of each. To shape cappe-lletti, fold one corner of square over snail to meet opposite corner & press edges to seal in snail. You should wind up with a triangular shaped dumpling. (See Part 3) Place triangle on the back of index finger withapex pointing up. Fold bottom corners of tri- angle around finger & pinch together to seal infront. (Dumpling should now be shaped like a ring.) Slip cappelletti off finger & place on baking sheet lined with a cotton dish towel. Refrigerate cappelletti for 30 minutes more. Invert each so air dries underside, & refriger-ate for 30 minutes more. Note: cappelletti willkeep in refrigerator for 4-5 hours. If not cooked right away, add extra minute to cooking time. 5. Cook & serve cappelletti, bring 5 quarts water to rapid boil & add 1/2 tsp salt. Add dumplings & cook for 8 minutes, or until thickest part of each dumpling (sealed part) isal dente. 6. Drain cappelletti & toss them withreserved garlic butter in large saute pan over medium heat. Sprinkle in the Parmesan cheese followed by cream. (See Part 4) When cheese melts, stir in remaining parsley & serve at once, figuring 4 cappelletti per per- son. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Trim duck breasts of all shiny sinew. Butterflyeach breasts:lay it flat on a cutting board, cut almost in half lengthwise, leaving the far edge attached. Open butterflied breast like a book, spread it on sheet of waxed paper. Place four sage leaves on top of breast and cover with a slice of prosciutto. Place another sheetof waxed paper on top, usinga scaloppine pounder or the flat side of cleaver, flatten the breast to the thickness of a veal scaloppinni. Note: it is best to pound the duckwith glancing bowls-the idea here is to strech the meat not crush it. Beat eggs with 1tsp. water until very smooth. Heat butter in large saute pan over high heat. When butter just begins to smoke, dip each flattened duck breastin egg batter, place it, ham side down, in pan.saute 2 min. \turn breast and saute 1 min. keepwarm. Prepare the sauce: (See part 2 for more) (from part 1) Add the vinegar and wine to the pan, and boil rapidly over high heat until the original volume of the liquid is reduced by two-thirds. Season lightly with salt and pepperPlace the duck breasts on warmed dinner plates,over each spoon 2-3 tbs. of sauce. Garnish the duck with the vegetables below and serve atonce \ \ \ \ \ \ \ \ \ \ \ 1. Heat 1/4-inch Clarified Butter over a high flame in small saute pan. When butter quivers &is on verge of smoking, holding sage by stems, plunge leaves into pan. The leaves should fan out. Fry sage for 1-2 minutes, or until leaves are crisp & dark green. Transfer sage to paper towels to drain, & cut off stems. The leaves will remain crisp if kept warm, & can be re- heated in a low oven. \ \ \ \ \ \ \ \ \ \ 1. Cyt end off & peel shallots.Fit them tightlyinto low-sided, heavy-bottomed pan. Add the re-maining ingredients, and stir to thoroughly coat the shallots.2. Braised shallots over a very low heat, uncovered, for four hours or until the shallots are soft and shiny, and the liquid has completely evaporated. \ Note: If liquid evaporates before shallots are cooked, add a little water. If shallots become soft before wine and vinegar evaporate, pour off liquid, add 1 Tbs. butter and 1 Tbs. sugar and cook over med. heat until coated with a syrupy glaze. Disturb shallots as little as possible, as to keep them whole. \ \ \ \ 1. Snap woody ends off asparagus, peel & trim each stalk. Cook in rapidly boiling salt water to cover for no more than 1 minute. Drain & plunge into ice water. When cool, drain spears,and blot dry with paper towels. Asparagus can be prepared ahead to this stage & refrigerated until serving. To serve, roll each asparagus spear in apricot kernal oil-it should be very lightly coated. Arrange the spears in a fan pattern on chilled salad plates, 5 to a plate. Spoon a dollop of creme fraiche at the apex of each fan and spri-kle with the slivered tomato. To make creme fraiche, combine two parts heavy cream with 1 part sour cream. Heat to 85F, no higher. Let mixture stand overnight in a loose-ly covered glass jar. It should taste sourish &be quite thick. Creme fraiche will keep 5 to 8 days in the refrigerator. 1. Place 1/2 coffee in Melior-type coffee pot with 1/2 water, & brew for 10 minutes. (To makecoffee, simply push down plunger.) Repeat with remaining coffee. The final brew should be verystrong. 2. Mix in sugar until coffee tastes a little too sweet. 3. Freeze coffee mixture in ice cream churn, following directions of man- ufacturer, until it is firm & grainy. Serve granita in champagne glasses with a swirl of unsweetened whipped cream. \ \ \ \ \ \ \ \ \ 1. Detach melon from the rind and cut into wedges. Arrange the prosciutto over the top of the melon. Or, if you prefer, roll the pros- ciutto into paper-thin rolls and serve 2 with each slice of melon. Serve with freshly ground pepper. \ Note: If Italian prosciutto not available, sub-stitute Virginia or country ham, sliced in sameway. If melon out of season, substitute pears, figs, or even avocado. \ \ \ \ \ \ \ \ 1. Beat butter until light & fluffy. Slowly add the egg yolk & cream, beating constantly. Add grated cheese, a few tablespoons at a time,beating after each addition. In a large pan, bring approximately 8 quarts of water to boil; add salt & very gently drop in the Fettuccine. Stir with a wooden spoon for a few moments to separate the noodles, & cook for about 7 min- utes, or until tender. The pasta should be al dente. Drain the fettuccine into a colander andplace in a large heated serving bowl. Add the creamed butter & cheese immediately; toss very gently & season generously with salt & pepper. \ \ \ \ \ \ 1. Preheat oven to 350F.2. With a sharp knife, carefully slice each chicken breast in half horizontally to make 8 thin slices. Lay them aninch apart on a long strip of waxed paper & cover them with another strip of waxed paper. Pound the chicken slices lightly with the flat side of a cleaver or the bottom of a heavy bot-tle. Strip off paper.3. Season slices with salt & a few grindings of pepper, then dip in flour & shake off excess.4. in heavy pan, melt butter with oil over moderate heat. Brown the chicken to a light golden brown. Do not over- cook. Transfer chicken breasts to a buttered shallow baking dish large enough to hold them comfortable.5. Place slice of prociutto then a slice of cheese on each. Sprinkle the Parmesan cheese & dribble chicken stock over tops. Bake uncovered in middle of oven for 10 minutes, or until cheese melts. Serve immediately. 1. Discarding dark green outer leaves,wash,dry,then crip lettuce. 2. Toss lettuce and tomato wedges with dressing & serve. Dressing:1. Combine all ingredients and shake vigorously until well blended. \ \ \ \ \ \ \ \ \ \ \ \ \ \ 1.In the top of a double boiler, beat eggs and sugar with a wire whisk until thick. Beat in the wine. Place over boiling water & beat vig- orously until hot, very thick & foamy. Serve immediately. Note: It's nice to serve this dessert in tall attractive glasses. Thin wafers or cookies go nicely on the side.*** \ \ \ \ \ \ \ \ \ \ \ 1. Remove shell from shrimp, leaving on tail.Devein & slice the underside lengthwise almost tothe vein. Leaving the `hinge' intact, spread shrimp open & flatten to form a butterfly shape. Place the butterflied shrimp in a broil-er pan.2. Mix together the lemon juice & meltedbutter & pour over the shrimp. Season with pep-per, salt, oregano & Accent. Broil shrimp on both sides until they are light brown & crisp. Remove from broiler.3. Combine brandy and wine.Place a piece of ham & a piece of cheese over each shrimp. Pour the brandy/wine mixture over the shrimp. Return to the broiler until the cheese is melted. Serve. \ \ \ \ \ 1.Place lettuce in a bowl and garnish with remaining ingredients. Just before serving, pour Sabatino Dressing over salad. \ Sabatino Dressing: 1. Combine all ingredients and mix well. \ \ \ \ \ \ \ \ \ \ \ \ \ 1. Saute mushrooms in olive oil until al- most done. Add the peas & garlic & saute for 1 to 2 minutes. Mix in the ground veal & then cook until browned. Drain off the excess grease & set aside.2. Mix together the sherry, Marsala & butter. Combine them with the tomato sauce & add to the ground veal. Let mixture simer for 10 to 15 min. Cook the rigatoni in plenty of boiling salted water until tender,but al dente (still a little crunchy). Drain. Add veal sauce to rigatoni & serve with grated Parmesan. \ \ \ \ \ \ \ 1. Mix together eggs, cream, seasonings, pars- ley & cheese. Dip the veal pieces into the bat-ter & then into the bread crumbs. Shake off theexcess.2. Heat olive oil & butter in a large frying pan until hot. 3. Saute veal until crispon both sides. Remove from skillet, add the flour to the pan drippings, enough to form a smooth paste, & stir until smooth. Pour in the sherry, Marsala, lemon juice & chicken broth. Bring to a boil. Season with salt & pepper. 4. Strain over cooked veal. Top each piece of veal with a piece of prosciutto ham & a thin slice of lemon. Serve. Note: Make sure the fat in the skillet is quitehot before you add the breaded pieces of veal, otherwise the crumbs will absorb the fat. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ 1. Mix wine with the sugar and lemon slices. Stir in the strawberries. Chill. Serve. Note: If the strawberries are very ripe & sweet you may not need so much sugar. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ 1. Liberally rub the inside each whole chicken breast with 1 to 2 tablespoons butter. Place a mound of Pine Nut Stuffing in the center of thebreast. Fold sides of the breast over the stuf-fing to cover. Seal breasts with toothpicks. 2. Place sealed breasts, seam side down, in a roasting pan lightly coated with olive oil. Rub olive oil over the exposed skin of each breast. Bake in a 375 F oven for 25 to 30 min. or until the skin is golden brown. Directions for Pine Nut Stuffing- Combine all ingredients, mixing well to incorp-orate. \ \ \ \ \ \ 1. Remove all fat and tendons from the tenderloin. Place in the freezer to firm, 15 to 20 minutes. 2. Combine remaining ingredients in a non-aluminum pot. Bring to a boil, reduce heat, and simmer for 10 minutes. Cool and strain. Discard solids. Reserve marinade. 3. With sharp knife or slicing machine, cut thetenderloin into paper thin slices. Arrange the tenderloin slices on a bed of lettuce. Place a small mound of finely chopped onions and capers in the center. Garnish with orange wedges or sliced lemon, if desired. \ \ \ \ \ \ 1.Prepare Mornay Sauce. 2.Fold in the spinach leaves.Add salt & white pepper to taste.3.Clean& shuck the oysters. Pry the meat loose from the shell & replace it on a half-shell retain- ing as much of the juice as possible. Place theoysters on a baking sheet & place under a broiler for 30 seconds. Remove from the broil- er.4.Top each oyster with Mornay-Spinach Sauce,sprinkle with grated Parmesan cheese. Return tothe broiler until the sauce is bubbling & the cheese is beginning to brown, about 45 seconds.Serve oysters on a bed of leaf lettuce. Garnishwith a lemon wedge. \ Mornay Sauce:1. Bring chicken stock & wine to a boil over medium high heat. Reduce heat & simmmer 5 minutes.2. meanwhile, combine flour butter, & lemon juice in another pan. (Continued-see part two) Mornay Sauce cont'd: Cook, stirring constant- ly, over medium low heat for 5 to 6 minutes. Take care not to let roux brown. Add the roux to the chicken stock & simmer until suf- ficiently thickened to coat lightly the back ofa spoon. Add the cheese & cream. Reduce over medium heat until the sauce coats the back of aspoon. Add salt & pepper to taste. \ \ \ \ \ \ \ \ \ \ \ 1.Clean the leeks & wash thoroughly. Place in apot of boiling chicken stock to cover & simmer gently until tender, 45 to 60 minutes. Transferleeks to an ice bath to cool. Save leek flavor-ed chicken stock for another use. Remove the leeks from the ice bath when cool. Place in a disk.2. Pour about 1/2 of the Vinaigrette DressING over the leeks & refrigerate 24 to 48 hoursbefore serving.3.To serve, arrange 2 leeks per person on a lettuce leaf on a chilled plate. Mound the shrimp in the center & drape with 4 pimento slices.4.Combine vinaigrette marinade with reserved dressing. Pour over entire salad.\ Vinaigrette Dressing: Combine all ingredients &blend well. Use about 1/2 of the VINAIGRETTE tomarinate the leeks. Reserve the remaining VINAIGRETTE for dressing the salad. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Heat the olive oil in a stainless steel saucepan. Add the onion; cook over moderate heat until soft but not brown. Add the tomatoes, tomato paste, basil, sugar, salt, and a sprinkle of pepper. Reduce heat and simmer, partially covered, for approximately 45 mins., stirring occasionally. Press through a fine sieve into a bowl or pan. Season to taste. Serve hot. \ \ \ \ \ \ \ \ \ \ In a heavy saucepan, melt the butter over moderate heat. Remove pan from heat; stir in the flour. Add the milk and cream all at once, whisking constantly until the flour partially dissolves. Return pan to high heat; cook, stirring constantly, until the sauce boils and is smooth. Reduce heat and simmer 2 to 3 mins. or until sauce is thick enough to heavily coat the wires of a whisk. Remove pan from heat; add the salt and white pepper. \ \ \ \ \ \ \ \ \ Sift the flour onto a pastry board. Make a well in the center. Add the eggs and spinach. Work into the dough energentically until it becomes smooth and pliable. Roll the dough paper-thin. Sprinkle lightly with flour to prevent sticking. Cut the dough into 4-in. by 4 1/2 in. rectangles. Drop a few pieces of pasta at a time into boiling water and cook al dente. Drain; cool and dry. NOTE: For every pound of pasta, use 6 quarts of rapidly boiling water, 2 tbs. salt, and 2 tbs. oil for cooking. \ \ \ \ \ \ \ 1. Bring honey, lemon juice, sugar, and water to a boil over medium heat. Cook for 5 min.. Let cool. 2. Seed the cantaloupes. With a melon baller make 18 cantaloupe balls. Soak the melon balls in brandy. Set aside for garnish. 3. Cut the rest of the cantaloupe flesh into 1-inch pieces and puree in a food processor until there are 3 cups of puree. 4. Combine the cooled honey-sugar syrup and the cantaloupe puree. Mix well and freeze in an ice cream machine according to manufacturer's instructions. Transfer to a plastic container and store in the freezer until needed, no more than 3 days. 5. Allow the frozen sorbet to thaw slightly before serving to enhance the flavor. Serve with brandied cantaloupe balls as a garnish. Note: Honeydew melon may be substituted, then substitute lime juice for lemon juice. 1. Place beef in freezer until firm and in halffrozen. Slice as thinly as possible.Refrigerateuntil needed.2.Make mayonnaise by preferrred method, or: place egg yolk in mixing bowl and add mustard, salt and pepper to taste. Add lemon juice. Start beating with a wire whisk orelectric mixer and gradually add oil, bit by bit, until sauce begins to thicken, beating constantly. As mixture thickens, the oil may beadded a little faster.3.Place shallots in cheesecloth and run under cold water. Squeeze to extract as much moisture as possible. Add shallots to the mayonnaise.4.To make the sauce-Stir Worcestershire, a dash of pepper sauce, capers and beef stock into mayonnaise. Make a little over 1 cup.5.Arrange overlapping slices of beef on plates and top with a spoonful of the sauce. (See part two) (Continued from part one) \ Note: The meat must be of the highest quality &must be fresh. It should be very cold and part-ially frozen.If completely frozen it may becomemushy and unpalatable in texture. \ \ \ \ \ \ \ \ \ \ \ \ \ 1. Combine wine and shallots in a saucepan over high heat. Reduce until wine is completely evaporated. 2. Lower heat and add cream. Cook until mixture comes to a boil. Remove pan from heat, add salt and pepper to taste and whisk in tomato paste. Return to heat and cook until mixture comes to a boil. 3. Add garlic and a minute later, the fresh basil. 4. Boil capellini al dente and serve immediately, covered with sauce. \ \ \ \ \ \ \ \ \ 1. Pound the veal steaks lightly w/ a flat mallet. 2. Drain the peppercorns & rinse under cold running water. Crush about a third of them & press into both sides of each steak. Sprinkle w/ salt. 3. Heat the oil & 1 tbs. of the butter in a large, heavy skillet & add the veal. Cook over medium heat about 2 min. or until nicely browned on one side. 4. Turn the steaks & cook 2 to 3 min. longer. Remove the meat & keep warm. 5. Pour off the fat from skillet & add a tbs. of butter & the shallots. Cook briefly, stirring, & add wine. Cook over high heat, stirring, until most of wine is reduced, 5 to 10 min. 6. Stir in cream. Boil vigorously about 2 min. & add any liquid that has accumulated around veal steaks. Add remaining peppercorns,to taste. Simmer about 5 min. & swirl in remaining butter7. Slice steak diagonally, spoon sauce over it.1. Combine vegetables with some olive oil and chopped garlic in an ovenproof skillet and season with salt, pepper and oregano. Saute about 4 to 5 minutes, stirring constantly. 2. Beat eggs with Parmesan. Stir in sauteed vegetables, then return mixture to skillet. 3. Cover and cook over low heat until lightly browned on the bottom. Place in 350 F oven and bake 10 minutes or until nicely browned. 4. Loosen the omelet by sliding a small spatula around the edges. Serve in wedges. \ \ \ \ \ \ \ \ 1.Cut the stem tips from the tomatoes. Place ina large pan with water to cover. Cover & bring to a boil over high heat. Cook until the skins crack, about 4 to 5 minutes. Drain in a colander. Rinse with cold water, then squeeze the pulp out of the skins and intoa bowl. Crush by hand and set aside. 2.Pluck the basil leaves from stems and rinse. Dry with paper towels. Mince finely. 3.Heat a heavy-bottomed saucepan over high heat. Add the oil & allow to heat. Add onion, garlic, and basil and saute for 3 to 4 minutes.Add the wine and cook 1 to 2 minutes. Add the crushed tomatoes and salt and pepper to taste. Continue cooking over moderately high heat for 10 to 15 minutes. \ \ \ 1. Cut each zucchini in half lengthwise and remove (lightly) the seeds. Season with salt & pepper to taste & bake for 5 min. at 500F. Remove the zucchini and let cool. 2. Place the olive oil, chopped onion and zucchini in a frying pan & fry until a golden color is reached. Stir in the breadcrumbs and rice and let cool for 5 min. Add a mixture of the eggs & Parmesan cheese. Place the entire mixture in a pastry bag & squeeze over the zucchini. Cover with plain tomato sauce sprinkled with Parmesan cheese. Serve hot or cold. \ \ \ \ \ \ Preheat oven to 350 F. Combine egg whites and salt. Beat until they stand in soft peaks. Gradually beat in 1/4 cup sugar. In another bowl, beat egg yolks until thick and foamy. Slowly beat in remaining sugar and water. Sift together flour and baking powder. Slowly add yolk mixture. Stir in lemon rind. Fold egg whites into egg yolk mixture until well blended. Bake 25 to 30 mins., or until cake springs back when lightly touched with finger. Allow to cool. Remove from pans and peel off waxed paper. \ \ \ \ \ \ \ Combine all ingredients in stock pot, covering with water by 1 1/2-in. Bring to boil and reduce to simmer. Skim periodically and simmer uncovered for 2 1/2 to 3 hours. Pass through a fine strainer. \ \ \ \ \ \ \ \ \ \ \ \ \ \ Boil the pasta until reaches al dente, then strain. Prepare a red sauce by mixing the olive oil, gunciale, onions, basil, and tomatoes. Heat thoroughly before serving. Cover each plate with the sauce and place the noodles in the sauce, then sprinkle the grated cheese over the plate. Place additional grated cheese on the table. \ \ \ \ \ \ \ \ \ \ \ 1.Preheat oven to 350 F. 2.Place strawberries in a dish and sprinkle with a little sugar. Beat current jelly & pour over them. 3.In the top part of a double boiler, melt the butter over boiling water. Stir in the flour. Cook a few minutes then stir in the milk. Cook about 5 minutes stirring constantly until all is blended into a smooth sauce. Remove top part of double boiler from heat and let cool. Add beaten egg yolks and stir until the mixtureis smooth. Add the pureed raspberries. Sweeten with 1 tbs.sugar, if necessary. Set aside to cool about 15 minutes. 5.Beat the egg whites. Sprinkle in the cream oftartar while beating and beat until stiff, but not dry. ( Continued, see part two) Add a little of the egg whites to the raspberrysauce. Return mixture to remaining egg whites, lifting and folding gently until just blended. 6.Heat the sliced strawberries and place in thebottom of a buttered, sugared 2 quart souffle dish. Pour the raspberry sauce over. Bake in preheated oven about 25 minutes, until well puffed. \ NOTE: In making souffles, it is very important to incorporate the egg whites properly. They should be added to the sauce mixture when it is cool. Do not overmix or egg whites will break down. Fold a small amount into the cookedmixture first, then fold into the remaining beaten egg whites. Fold in gently. \ \ \ 1.Preheat oven to 375 F. Put whole peppers on sheet pan and lightly coat with olive oil. Season with salt and pepper. Roast for 7 to 8 minutes or until golden brown. Remove peppers and allow to cool. 2.Cut peppers in half, core and deseed. Slice peppers lengthwise. in 1/2 in. strips. In small oval dishes, place one leaf of romaine and place pepper strips widthwise along plate. Sprinkle garlic on peppers, drip remaining oil over and garnish with parsley. \ Note: Keep garlic in 1 tbs. olive oil and it will not turn brown. \ \ \ \ \ 1.Put chicken stock in a kettle and bring to boil over high heat. Add 5 ounces of cheese and stir. 2.Break eggs in bowl and slightly whip, just tobreak up yolks. Add eggs to stock slowly, whipping continually, so that boiling continues. Drop spinach in and return to boil. Seaon to taste. 3.Garnish soup with remaining cheese and serve.Directions for Chicken Stock: 4.Combine all ingredients in stock pot, covering with water by 1-1/2 in. Bring to boil and reduce to simmer. Skim periodically and simmer uncovered for 2-1/2 to 3 hours. Pass through a fine strainer. Note: It is essential to use care in folding eggs into stock as the stock must continue to boil. \ 1.Place saute pan over high heat and add 2 tbs.of clarifed butter. Dredge medallions in flour and add to pan when the butter reaches the smoking point. Saute for 30 seconds on each side. Add sage and wine and remove from heat. 2.Keeping veal in pan, shingle the medallions over each other to create 2 separate portions. Place prosciutto and mozzarella slices over each portion to cover. Place in a 350 F oven for 3 min. until cheese melts, Remove. 3.Saute mushrooms in 2 tbs. clarified butter for 3 min.Add mushrooms to veal, return to heat and add Brown Sauce, swirling pan to heat. Adjust seasonings. 4.Remove with spatula to serving plates and ladle sauce over veal. Garnish with parsley. (See part 2 for more) \ \ \ Directions for Brown Sauce: 1.Melt butter in pan and stir flour. Cook 8 to 10 minutes,constantly stirring until brown. 2.In another pan, warm broth & add half of the browned butter, or roux, whisking constantly. Add second half, still whisking. Add bay leaf, thyme, and tomato puree. Add salt and pepper to taste. Bring mixture to boil and reduce to simmer, skimming occasionally. Cook for 2-1/2 to 3 hours until the mixture coats the back of the spoon. Strain through a fine sieve. \ \ \ \ \ \ \ 1.Cook spagetti in 1 Qt. of boiling salted water for 6 to 8 minutes or until al dente. Drain immediately. 2.Place oil in saute pan and heat over medium flame. Add garlic and saute until soft but not burned. 3.Add pasta, salt, and white pepper to taste. Add parsley, swirling the pan until pasta is hot. Serve. \ \ \ \ \ \ \ \ \ \ 1.Core the tomatoes. Turn them over with a knife & cut into each one around the sides all the way down so that a cone shape emerges. 2.Cook spinach in 3 tbs. of water for 3 min., stirring frequently. Remove spinach and drain in colander, squeezing out all moisture. Chop spinach finely. 3.Saute onion in 1 tbs. of clarified butter until translucent. Add spinach and saute for 2 minutes. Add Parmesan cheese, basil, oregano, salt and white pepper to taste, and bread crumbs. Allow mixture to tighten by cooking for 2 minutes, stirring constantly. Remove and cool. 4.Stuff the tomatoes with spinach mixture. Place on a sheet pan & sprinkle with remaining clarified butter. Cook at 350 F for 8 to 10 minutes, or until tomatoes are soft. Remove and serve. Core and tear lettuce. Tear with hands. Toss with eggs and tomato. Pour dressing on salad. \ Directions for salad dressing: Mix all ingredients together. \ \ \ \ \ \ \ \ \ \ \ \ \ \ 1.Place eggs, water, wine, and Grand Marnier inthe top of a double boiler. Add half the sugar and whip at a medium boil until it is a thick lemony color and the mixture forms a ribbon when whisk is lifted. Remove and let cool. 2.Whip remaining sugar, vanilla, & heavy cream until the mixture forms stiff peaks. Fold the lemony mixture into whipped cream with a rubberspatula. 3.Pour into parfait glasses and garnish with chocolate shavings. Chill and serve. Note: Beat eggs quickly or they may scramble. \ \ \ \ \ \ \ 1.Devein the shrimp with the shells on by running the blade of a small, sharp scissor down the back of the shrimp through the shell &pulling the vein out. Rinse and dry well with paper towels. 2.Heat the olive oil over high heat in a saute pan large enough to comfortably hold all shrimpwithout crowding. When the oil is hot, add the garlic and quickly stir about in the oil, taking care not to burn. 3.Immediately add the shrimp. Stir constantly. Add the oregano, a generous pinch of salt, and a generous amount of freshly ground pepper. Be sure that the garlic does not burn. As the shrimp turn pink,(2 to 3 min.), add the lemon juice. Stir thoroughly. Cook only until the shrimp are pink and resili-ent to the touch, no more than 3 to 4 minutes. ( Continued, see part two. ) (Continued from part one) If overcooked, shrimp are tough. 4.Place on heated platter or individual heated serving dishes. 5.Quickly pour the vermouth into the pan, stillover high heat. Let reduce by half. Add a dash of butter and a sprinkling of black pepper. Taste for seasoning and pour evenly over the shrimp. Garnish with fresh parsley and lemon wedges. Note: Provide guests with large bibs or wet towels. Use either large (16 to 20 per lb.) or medium (25 to 32 per lb.) shrimp. \ \ \ \ \ \ 1.Wash the basil. Remove the stems. Dry the leaves with paper towels and mince. 2.Heat the oil in a large saute pan over moderately high heat. Add the garlic, oregano, and basil. Stir briskly. Just as the garlic begins to turn golden brown, add the tomatoes. Cook the tomatoes, stirring constantly, for 1 minute. Add the mussels. Stir the mussels several times, turning them in the tomato mixture until they begin to open. Add the vinegar. 3.Place a lid on the pan and cook the mussels until they have completely opened. As soon as they have opened, cook 1 to 2 minutes and then remove with a slotted spoon to a heated platter. Discard any that do not open. Cover loosely with foil. 4.Reduce the liquid in the pan over high heat (Continued, see part two.) (Continued from part one) \ for 3 to 4 minutes, or until reduced by half. Add salt and pepper to taste. 5.Pour the liquid over the mussels, sprinkle with the minced parsley. and serve with crusty french bread. Note: Because of vinegar, the dish may be served at room temperature as well as being served warm. \ \ \ \ \ \ \ \ \ 1.Place the heavy cream and half and half in anenameled pan and, stirring constantly over moderately high heat, reduce the mixture until it reaches the consistency of lightly whipped cream-slightly thick and frothy. 2.Add the fresh tomato sauce to the reduced cream mixture and reduce again by half over slightly lower heat. 3.Add the fresh crabmeat. When it is heated through, add the Pecorino Romano and stir until the cheese is melted. 4.Cook the linguini in 6 to 7 qts. of boiling, salted water until resistant to the bite, not mushy. Fresh linguini will only take approx. 1 minute to cook; dried, no more than 5 minutes. Drain the pasta quickly and immediately place in a heated bowl. Toss the tomato/crab mixture into the pasta with swift moves of special ( Continued- see part two. ) ( Continued from part one ) \ pasta forks or other large forks and add the Parmesan while tossing. 5.Serve immediately on heated plates or in heated bowls. Sprinkle with minced parsley. \ Note: The trick to making sucessful pasta dish-es is to be organized, as once pasta hits waterdish is near completion. Before making a quick pasta sauce, turn pasta water on high, as it will take 10 to 15 min. to boil. Have tossing &serving bowls heated and guests ready to eat. \ \ \ \ \ \ 1.Open the butterflied steak and, with waxed paper covering it, pound evenly with a meat mallet until approximately 1/4 inch thick. Rub the lemon rind, salt, pepper, and 1-1/2 Tsp. oregano into the meat. 2.Lay the prosciutto slices evenly on the steak. Sprinkle the bread crumbs, grated Parmesan, & parsley evenly over the prosciutto slices. Roll the braciole tightly, taking care while rolling to tuck in both ends so as to hold in the filling while cooking. Tie the rollwith strings at 1-1/2 to 2 in. intervals. 3.Rub the rosemary between your palms to break it up. Season the flour with the rosemary, remaining oregano, and salt and pepper. Rub this mixture onto the surface of the beef roll. 4.In a pan large enough to hold the roll, heat (Continued, see part two) (Continued from part one) the olive oil over moderately high heat. Add the beef roll, turning to brown the entire sur-face. 5.Add the garlic and onion and cook until the garlic begins to turn golden brown. Add the wine and cook for one minute. 6.Add the tomatoes with their juice and salt & pepper to taste. Cover the pan and simmer over low heat for 1 to 1-1/2 hours or until very tender when pierced with a fork. If liquid app-ears to be diminishing during the cooking, splash a bit more wine into the pan. 7.Remove from pan & place on a heated platter. Remove the strings, cut into 1/2 in. thick sli-ces, pour the tomato mixture over the slices and serve. ( See part 3 for directions on serving cold. ) \ (continued from part two) \ Note: If serving cold, place the braciole on a platter, pour the sauce over it, cover tightly with plastic wrap or foil, and refrigerate. Be-fore serving, bring to room temperature, removethe strings, and cut into slices as mentioned previously. The slices can be served on a bed of lettuce, accompanied by freshly baked bread.\ \ \ \ \ \ \ \ \ \ Combine the ingredients and freeze in an ice cream maker. Alternatively, place in a bowl set within a larger bowl holding ice cubes and salted water. Beat the mixture with a portable mixer or wire whisk for several minutes until it begins to be thoroughly chilled. Cover and place in the freezer until frozen, stirring occasionally. Directions for Simple Syrup: Place the sugar and water in a stainless steel or enameled saucepan and boil for 5 minutes. Strain through a sieve lined with a damp cloth.Cool. \ \ \ \ \ \ 1.Place 2 Qts. water, the onion, carrot, chopped parsley, black pepper, & clove in a medium saucepan. Bring to a boil. Add the calamari & cook until al dente, about 5 min. Drain and cool under cold water. 2.In the same pot, bring another 2 Qts. water to a boil. Add the shrimp, clams, & mussels andcook until the clams and mussels open, about 3 minutes. Drain, run under cold water to cool, and remove the meat from the shells. 3.Combine all the seafood in a mixing bowl. Addthe olive oil, lemon juice, vinegar or wine, garlic, salt, pepper and parsley sprigs. Toss well. Serve on a chilled dinner plate, garnished with lemon wedges. \ \ \ \ ( No further instructions, see part one. ) \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ 1. Preheat oven to 350 F. 2. Use a food processor fitted with a steel blade. Place half of each of the ingredients in the bowl and process until smooth. Mound this batch into a greased loaf pan. Repeat process with remaining portion of the ingredients and add to the loaf pan. 3. Bake 45 minutes or until cake is spongy to the touch. Cool and unmold. Slice and serve. \ \ \ \ \ \ \ \ \ \ 1. Preheat oven to 350 F. 2. Saute mushroom caps in 4 tbs. of butter for 3 to 4 minutes on each side or until golden brown. Set aside. 3. Saute escargots in white wine and 4 tbs. butter for 10 minutes. Salt and pepper to taste. Drain. Fill each mushroom cap with a snail. Place remaining butter, the garlic, and the lemon juice in a blender and make a paste. 4. Place a lump of paste on each mushroom and bake 10 minutes on a baking sheet. Sprinkle with parsley. Brown under broiler and serve hot. \ \ \ \ \ 1. Cook pasta until al dente. Drain and put aside. 2. Meanwhile, heat oil in saute pan. Saute onions, shallots, and garlic for 3 minutes. Addother vegetables and saute for 8 minutes. Add wine, chopped shellfish and juice. Saute for ten minutes. Add squashed plum tomatoes for color and simmer for ten minutes. 3. Toss pasta with sauce and garnish with parsley. \ Note: This dish demands the use of imported pasta. Chef`s recommendation- Fara San Marino Pasta. \ \ \ \ \ ( No further instructions, see part one. ) \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ 1. Sear medallions in 1 tbs. butter for one minute on each side. Set aside. 2. Melt remaining butter in pan. Add prosciuttoand both kinds of mushrooms. Saute 7 minutes. Add veal and Marsala and saute 5 minutes, turning once. Add salt and pepper to taste. Add Brown Sauce, truffle, and extra butter if needed to thicken sauce. Bring to a simmer. 3. To serve, remove veal to serving dish, pour on sauce, and garnish with parsley. Directions for Brown Sauce: 1. Melt butter in pan and stir in flour. Cook 8to 10 minutes, stirring constantly until brown.2. In another pan, warm broth and half the browned butter, still whisking. Add bay leaf, thyme, and tomato puree. Add salt and pepper to taste. Bring mixture to boil and reduce to simmer, skimming occasionally. Cook for 2-1/2 ( Continued, see part two. ) (Continued from part one) \ to 3 hours, or until mixture coats the back of a spoon. 3. Strain through a fine sieve. \ \ \ \ \ \ \ \ \ \ \ \ \ \ 1. Preheat oven to 350 F. 2. Cook asparagus in boiling, salted water for 5 to 7 minutes, or until al dente. Drain. 3. Melt butter in ovenproof pan. Add asparagus and saute for 5 minutes. Sprinkle with cheese, add salt and pepper, and bake for 2 minutes. 4. Transfer to boiler and gratinee for 2 min- utes or until golden brown. Serve. Note: Use freshest asparagus available. \ \ \ \ \ \ \ \ \ \ Wash, clean, and dry vegetables. Chop and toss together. Directions for Dressing: Blend all ingredients together and toss with salad. \ \ \ \ \ \ \ \ \ \ \ \ \ \ 1. Clean and hull berries. Divide into four wine goblets. 2. Pour zabaglione over fruit and garnish with crushed macroons. Directions for Zabaglione: Mix eggs, sugar, and Marsala. Cook in a double boiler, whipping continuously until soft peaks form. \ \ \ \ \ \ \ \ \ \ \ 1. Preheat oven to 500 F. 2. Shuck clams and replace meat on half-shells.Pack about 1 heaping tbs. stuffing on each. Bake in preheated oven for about 10 minutes. 3. Remove from oven and sprinkle each clam witha few drops of wine. Return to oven and bake 2 to 3 minutes more, or until lightly browned. \ Stuffing: Combine all ingredients by mixing with hands. Use more olive oil if the mixture seems too dry. \ \ \ \ \ \ \ 1. In a heavy-bottomed saucepan, saute the saltpork in olive oil over med. heat until lightly browned, about 5 minutes. Add garlic and cook 1 minute, being careful not to burn the garlic.2. Add the beans, parsley and Chicken Stock. Simmer for 20 to 30 minutes, until slightly reduced. 3. Add the marinara sauce and cooked linguine and cook for 2 minutes, just to heat through. Season to taste with salt and pepper.\ Add a lot of pepper to this soup, until you have a catch in your throat when you taste it. Canned marinara sauce is okay for this recipe. We recommend Progresso. To make chicken stock,just boil down chicken pieces in water to cover, seasoned with aromatic vegetables. \ \ \ 1. In a saucepan with a lid, cook onions with 1 tbs. oil and water, covered, until onions aretransparent and soft. Reserve. 2. Cut chickensin half. Remove back, wing tips and leg knucklebone; reserve for another use or discard. 3. Cut each half into wings, legs, thighs and breasts. Cut each wing into 2 pieces, each leg into 2 pieces,etc., cutting the chicken into small pieces with heavy strokes of a sharp cleaver or chef's knife. The result will be 20 to 24 pieces of chicken. 4. In a large, deep saucepan over high heat, cook the garlic in peanut oil just until light brown. Add chicken pieces and sear on all sides by shaking the pan back and forth. Add the cooked onion, mushrooms, prosciutto, basil, oregano, papri- ka and parsley. Add sherry and 1 cup Chicken Stock. Cover and reduce heat to medium. 5. As liquid is reduced, (see part 2 for more) (con't from part 1) add more Chicken Stock, 1 cup at a time, re-cover and continue cooking until chicken is tender. Season to taste with salt and pepper. Total cooking time is 30 to 40 minutes. \ \ \ \ \ \ \ \ \ \ \ \ \ \ 1. Add the sugar to the softly beaten cream a little at a time. Beat well to incorporate sugar. Mix in the amaretto or wine and all but1 tbs. of the almonds. Fold in the beaten egg white. 2. Using a pastry bag, pipe the cream mixture into biscuit cups or custard cups. Sprinkle reserved ground almonds on top. Freeze until firm, about 3 hours. Remove from freezer about 15 minutes before serving to allow to soften slightly. \ \ \ \ \ \ \ \ \ 1. In a 10-in saute pan, melt 4 tbs. of the butter over medium heat. Add the onion and saute until golden brown. Add the rice and theSeasoned Chicken Broth, stirring constantly with a wooden spoon to prevent sticking. 2. When the rice has absorbed the broth, add 3 cups of the wine. Stirring constantly, continue to cook about 25 to 30 minutes until the rice is tender. The rice may require a little more wine as it cooks to achieve the desired moistness. 3. Stir in the remaining butter and the Parmesan. Serve in six deep bowls or small plates. It is important to use only the arborio rice from Italy, available at all Italian groceries as well as many food markets. It the Piemonte,Val d'Aosta and other regions of northern Italyrice replaces pasta as a first course. (See Part 2 for more) (Cont. from Part 1) Chicken Broth: 1. Place all the ingredients in a large stock- pot and cover with at least 2 qts. cold water. Do not cover. Place over moderate heat and bring to a full boil. Reduce heat so that liquid just simmers. 2. Remove any scum that appears on the surface. Cover the pot and cook3 to 4 hours. 3. Using a fine sieve lined withdampened cheesecloth, strain the mixture into aclean pot or large bowl. 4. Let the broth cool well, then refrigerate. Remove the con- gealed fat from the surface. Reheat as needed,freezing the unused portion for future use. \ \ \ \ \ Peel and coarsely chop the tomatoes, saving thejuice. In a deep, heavy saucepan, combine the tomatoes and juice with the garlic, basil, salt, lemon juice, and nutmeg. Bring to a full boil. Lower heat and simmer gently approx. 30 minutes. Cool and puree in an electric blender.Rinse the saucepan and dry well. Place over medium heat and melt the butter. Blend in the flour, stirring vigorously about 1 minute. Add the Seasoned Chicken Broth, stirring constant- ly with a large wooden spoon until the mixture comes to a full boil. Cover and cook over low heat about 12 minutes. Add the tomato puree to the thickened broth and cook over low heat approx. 15 minutes longer. Taste and add the sugar, if the broth seems too acid. Serve hot in bowls or chill well and serve cold. If de- sired, float the slices of Italian bread on top. 1. Quarter and core the cabbage, discarding anybruised outer leaves. Shred coarsely into long, thin slices. Place in a deep bowl and fill with cold water to allow grit to settle. Remove carefully and drain well or spin dry. 2. Place the shredded cabbage in a large salad bowl. Add the hot Bagna Cauda and vinegar. Toss well. Serve hot or chilled. \ Note:The Bagna Cauda must be hot when tossed with the cabbage. \ \ \ \ \ \ \ \ 1. Heat the oil in a small, deep saucepan. Addthe garlic and anchovy fillets, stirring constantly for about 5 minutes. Use a wooden spoon to mash the fillets against the side of the pan. The fillets should almost melt in thehot oil. 2. Slowly add the cream, stirring constantly. Lower heat and simmer at least 30 minutes, stirring frequently. Do not add salt.\ This sauce is very popular in Piemonte, where the name means ``hot bath'' in the Piemonteis dialect. Try serving as a dip with assorted fresh vegetables and Italian bread. To vary the taste and texture of the cabbage salad, replace the cream with 1-1/2 cups Barbera d'Alba, a dry red wine from Alba. \ \ \ 1. Wash the spinach several times in very cold water to remove grit. Do not dry. Pile into adeep saucepan and add the salt. Cover and place over medium heat and cook about 4 minutesuntil spinach is tender. Do not overcook. 2. Drain well, then squeeze the cooked spinach dry. In a large skillet, melt the butter untilit just begins to turn brown. Add the anchovies, garlic, a little pepper, and the spinach. Reduce heat to low at once. Saute together 5 minutes, stirring constantly. Serveat once, piping hot. \ Don't be surprised to find that your spinach has shrunk terribly after the first step in this recipe. That is the way with spinach. This dish has a robust flavor and offers a goodcolor contrast to veal. \ 1. Slice the cheese thinly. Cut a slit into the side of each veal chop to form a pocket. Stuff the pockets with the cheese. 2. Place the chops on a flat surface and press the top and bottom together. Seal the edges by beatinghard with a heavy knife or mallet. Season lightly with the salt and pepper. 3. Dredge the chops in the flour, dip in the beaten egg, and coat with the bread crumbs. Melt the butter in a heavy skillet or saute pan. Add the chops and saute about 15 minutes or until golden brown on both sides. 4. Serve piping hot, surrounded by the lemon wedges and garnished, if desired, with a few parsley sprigs. \ Note: For this dish, you must obtain Val d'Aosta fontina. The Swiss variety will not be the same. 1. Preheat oven to 425 F. Lay the bread slices on large baking sheets. 2. Place the garlic in a deep bowl and add the cheese, oliveoil, butter, basil, tomato paste, and the salt and pepper to taste. 3. Mix well together, then spread over each slice of bread. Place the bread slices in the hot oven and bake untilthe cheese melts. Serve at once. \ \ \ \ \ \ \ \ \ \ \ 1. In the bottom half of a double boiler, bringabout 2 inches of water to a simmer. It is mostimportant that the water not be too hot, and that the top half not touch the water's sur- face. 2. Beat the egg yolks and sugar together in the top half, using a strong, balloon-type whisk. 3. Slowly add the Marsala to the egg mixture, continuing to beat about 4 to 6 min- utes until custard becomes thick and fluffy. Pile into long-stemmed glasses and serve at once. This particular type of Italian dessert should always be served hot. You must use great cau- tion to see to it that the water does not come in contact with the egg yolk mixture, or you will have scrambled sweet eggs. Other than that, it is very easy. \ \ 1. Preheat oven to 350 F. 2. Make several cuts in the garlic cloves. Rub the cloves over the Italian bread to allow the garlic juices to seep onto and flavor the crust. 3. Spread the olive oil generously over the bread. Place on alarge baking sheet and sprinkle with the salt and pepper. 4. Warm in preheated oven about 10 minutes. Serve directly from the oven. \ Note: May serve either at room temperature or oven-warmed. Reccommend serving with a fish soup or stew. \ \ \ \ \ \ \ 1. In a heavy saucepan, simmer cream with 2 garlic cloves until reduced to 1 cup. 2. Place reduced cream, anchovies and cayenne in blenderand puree. 3. Bring sauce to a simmer and add butter, stirring until melted. 4. Serve in a hot chafing dish accompanied with chilled, raw vegetables and homemade (if possible) sourdough`grissini'. \ TIP: If butter and cream separate, pour in a bit of cold cream and whisk hard. The sauce will regain its velvety texture. \ This is a dish to be enjoyed without ceremony. Pick up vegetables or breadsticks - grissini - with your fingers and dip into the sauce until well covered; consume. \ \ 1. Saute onions in olive oil until tender, about 10 minutes. 2. Add lima beans to boiling salted water and boil uncovered; just before they are tender, add peas and spinach so that all 3 finish cooking together. 3. Add onions tosoup and continue cooking for another minute. Puree. 4. Stir a cupful into PESTO by driblets.Add remainder by ladlesful, stirring contin- ually. (You may serve the SOUP and PESTO sep- arately and allow each person to blend to his own taste.) PESTO: 1. Process bacon, garlic, basil, pars- ley, egg yolks, and cheese in food processor until you have a thick mass. 2. Add oil by droplets. Note: You may do all this by hand using a mort-ar and pestle. \ \ ( No further instructions, see part one. ) \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ TIP: Since this moves quickly, have all ingre- dients ready, close at hand. Have a hot dish for tossing and hot bowls to receive individualportions. 1. Cook bacon in skillet, stirring frequently, until crisp. Remove with slotted spoon & place on paper towel to drain. 2. Pour off most of fat from pan. Add olive oil & cook onion until tender & browned. Set aside until needed. 3. Cook fettuccine until just done. Drain thor-oughly in large colander, lifting strands with 2 forks to make sure all water runs off. Turn into hot bowl. 4. Add onion, bacon, parsley, Fontina, 1/2 cup Parmesan, & yolks. Toss. The heat of the pasta will cook raw eggs on con- tact. 5. Add salt, freshly ground pepper & red pepper flakes to taste. 6. Serve pasta at once.Pass remaining Parmesan cheese & a pepper mill.\ 1. Saute snapper filets and mushrooms in butteruntil half done. 2. Add wine and lemon juice and cook a bit longer. Toss in remaining ingre-dients and cover for a minute or so. 3. When the fish is done, serve with mushrooms, pine nuts and orange pieces piled on top. \ \ \ \ \ \ \ \ \ \ \ \ \ 1. Soak mushrooms at least 30 minutes with scant 2 cups lukewarm water. Lift out carefullywithout stirring up water. Rinse in several ch-anges cold water to remove any clinging grit. Cut into large pieces & reserve. 2.Filter soak-ing water through fine wire strainer lined withpaper towel; reserve. 3. Brown onions in oil. Add mushrooms & soaking water. Cook until wateris evaporated. Add wine and cook until it bub- bles away; you must stir frequently. Add to- matoes and cook on low heat until oil separatesfrom tomatoes. Add salt and freshly ground pep-per to taste. 4. Sear steaks over high heat in olive oil, leaving rare. Remove to warm plat- ter. Add sauce with a bit more wine if needed for deglazing. Pour over steaks and serve. \ \ \ 1. Place carrots in a single layer in a heavy skillet; add butter. Add water almost level with carrots and cook over medium heat, uncovered. 2. When liquid has evaporated, add salt, pepper and sugar. Cook on low heat about an hour, until carrots are well-browned and quite reduced in volume. You may have to add a bit of water if carrots are not completely tender before they are browned. Carrot flavor will intensify. 3. Add grated Parmesan cheese, stir and serve. Note: Carrots may be prepared ahead and reheated, but don't add the cheese until carrots are about to be served. \ \ \ 1. Preheat oven to 400 degrees. 2. Melt butter with olive oil, and pour over potatoes, tossing to make sure they are well covered. 3. Sprinkle with salt, pepper and chopped fresh rosemary and thyme. 4. Bake in preheated oven about 40 minutes, tossing once or twice along the way, until brown and crisp. \ The proportions for Patate Arrosto are unimportant. Fresh herbs are much better than dry for this recipe, and can be used in abundance since these potatoes are always served with agressively flavored entrees. \ \ \ \ Preheat oven to 250 F. Beat egg whites with pinch of salt until foamy. Add cream of tartar and beat until soft peaks form. Very gradually beat in sugar to form a glossy meringue; tex- ture and appearance should be similar to cos- metic cold cream. Line baking sheets with parchment or waxed paper. Using an 8-in. cake pan, trace 3 circles. Use spatula to spread meringue evenly over circles. Bake in preheatedoven 1 hour. Let meringues dry in oven an hour longer. The meringues shouldn't turn color be- yond a very pale gold; if they begin to darken,prop oven door open. Remove meringues from ovenand carefully peel off paper. Handling gently, set on racks to cool. Melt chocolate with 3 tbs. water in a double boiler. Spread over meringues. Make sure chocolate cools thoroughlyon discs before continuing. Slice berries, re- serving 8 lovely ones (See Part 2 for more) (Cont. from Part 1) with hulls for decoration. Whip cream until stiff. Place 1 chocolate-iced disc on serving plate and spread with thick layer of whipped cream. Cover with half of the sliced berries. Repeat with second chocolate meringue. Place white meringue on top and spread with whipped cream. Pipe on a fancy border of whipped cream using a pastry bag. Arrange whole berries around edge so bright red and green form a brilliant contrast to the white cream and meringue. Keep in refrigerator until ready to serve. \ \ \ \ \ \ 1. Preheat oven to 400 F. 2. Cook the spinach in boiling water; drain well, then squeeze out all excess moisture. Chop finely and set aside.3. Heat the olive oil in a stainless steel ski-llet. Add the onion and garlic; cook over mod- erate heat, stirring frequently, until soft. Donot brown. 4. Stir in the spinach. Cook until all moisture has evaporated. Transfer to a large mixing bowl. 5. In the same skillet, melt1 Tbs. of the butter. Add the pork and brown. 6. Add the onion and spinach mixture; set aside7. Melt the remaining butter; add the chicken livers and cook until lighltly browned but still pink inside. 8. Chop the livers coarsely and add to the spinach mixture. Add the parme- san cheese and oregano; mix well. Season with salt and pepper to taste. 9. Spoon the filling lengthwise down the centers of the pasta recta-ngles. (see part 2 for more) (con't from part one.) Roll the pasta around the filling to form cy- linders. Place in a buttered baking dish. Coverwith Bechamel or tomato sauce (see index) & bake in preheated oven for 20 minutes. \ \ \ \ \ \ \ \ \ \ \ \ \ \ 1. Cut each tomato into 8 pieces. Arrange lettuce, anchovy halves, & tomato slices attractively in individual bowls or plates. 2. Combine vinegar, basil, and salt & white pepperin small jar. Add the oil. Cover & shake well.Adjust seasonings to taste. 3. Pour dressing over salad. Serve immediately. \ \ \ \ \ \ \ \ \ \ \ \ 1. Preheat oven to 375. 2. Cover bottom of greased deep, round baking dish with 1/3 lasa- gna noodles. Cover with 1/2 the Cheese Sauce. Spread 1/2 the Meat Sauce over the Cheese Sauce. Repeat layers, ending with a layer of noodles. 3. Sprinkle with cheeses. Dot with butter. Bake in preheated oven 1 hour or until golden on top. Serve Immediately. GREEN LASA- GNA NOODLES: Prepare as directed in Green PastaDough recipe (see Index) except roll out somewhat thicker than described & cut into 2-inch-wide strips. CHEESE SAUCE: 1. Melt butter in heavy saucepan over moderate heat. Remove from heat; stir in flour & salt. Cook, stirring constantly, until flour dissolves. Do not let brown. 2. Graduallly add hot milk, stirring constantly with a wire whisk. Cook & stir until thickened & smooth. 3. Add cheeses & stir until melted. (See Part 2) MEAT SAUCE 1. Melt 3 TBS. butter & oil. Add onion, carrot, celery, & bacon; fry gently until just beginning to brown. 2. Add pork, beef, sausage, & liver. Add wine & cook until it evaporates. Season with salt & pepper. 3. Dilute tomato paste in stock; add to meat mixture. Cover & cook slowly for 1 hour. 4. Saute mushrooms, garlic, & chopped parsley in remaining 3 TBS. butter. Mix into sauce. \ \ \ \ \ \ \ \ \ \ (See Part 1 & 2 for instructions) \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ 1. Preheat oven to 350 F. Bake bones until browned, about 1 hour. 2. Place bones in large stock pot. Add remaining ingredients & enough water to cover. Bring to boil; boil about 2 minutes. 3. Remove from heat & strain. Discard bones & vegetables. Return the stock to pot & cook over medium heat until reduced by 1/2. \ \ \ \ \ \ \ \ \ \ \ \ 1. Combine flour, salt, baking powder, 1 egg, sugar, & butter; mix well. 2. Gradually add enough wine to make a firm dough. Knead until smooth & elastic. Roll into very thin sheets; cut into 12 squares. 3. Place metal cannoli tubes diagonally onto each square so tube divides each square into 2 triangles. Lay points of triangles over tubes so they meet in middle. Separate remaining egg & use a little of the egg white to moisten overlap. Press gently to seal. 4. Heat 3-4 inches deep olive oil in deep pan. Fry cannoli until golden brown, drain well on paper towels, & cool. Remove metal tubes. 5. Combine remaining part of egg with ricottta cheese, orange flower water, candied orange, & chocolate & blend well. Fill cannoli with cheese mixture. Sprinkle with confectioner's sugar. \ 1. With mortar or blender, crush mint leaves with lime rind & sugar. 2. Add wine & 1/4 cup lime juice, mixing well. Let stand about 15 minutes. 3. Strain over melon balls & chill about 2 hours. 4. Serve in chilled champagne glasses. Garnish with mint sprigs of watercress that have first been dipped in lime juice & then in powdered sugar. \ \ \ \ \ \ \ \ \ \ \ 1. Place pasta in boiling salt water with 1 TSP. oil. 2. Bring back to boil. Cook al dente, 8-10 minutes -- test after 8 minutes, continue cooking if too bitey. When done, strain in colander & rinse under hot water. 3. When pasta has been cooking about 4 minutes, start sauce: pour oil & butter into saute pan over medium or low heat. 4. When small bubbles appear, add garlic, oregano, basil, salt, walnuts & raisins. Stir with long-handled spoon until well-blended & hot. 5. Remove from heat while straining linguine. 6. When pasta is well-drained, return sauce to low heat & add drained pasta. 7. Toss with fork & TBS. until sauce covers pasta. 8. Add 1/2 cheese & 1/2 bread crumbs & toss. Add remaining cheese & bread. Toss again. 9. Dish into 6-8 inch plates. Top with additional grated cheese & freshly ground black pepper to taste. 1. Shake as much moisture as possible off washed lettuce & spinach, then tear by hand into bite-sized pieces. Place in large salad bowl. 2. Add cucumber, pignolia nuts, croutons, tomatoes, mushrooms, & garbanzo beans. 3. Add DRESSING & toss well. 4. Dish onto chilled salad plates. Garnish each plate with 2 artichoke hearts. Dust with sprinklihng of grated cheese & freshly ground pepper. DRESSING 1. In wooden bowl, mash minced garlic, using 2 forks in overlapping fashion. 2. Add anchovy filets, mashing similarly. 3. Add oil, vinegar & lemon juice, stirring until well-blended. 4. Add salt, pepper, oregano, basil, horseradish & Worcestershire sauce. 5. Stir well while slowly adding half the cheese. Mix thoroughly & continue stirring while gradually adding remaining cheese. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ 1. Preheat oven to 375F. 2. Horizontally sliceeach filet butterfly-style-leave one edge in- tact so filet is not completely cut through. Season with salt,pepper and garlic. 3. In cen-ter of each filet place 2 slices prosciutto, one slice mozzarella and several slices of truffle or mushrooms. 4. Close halves of each filet like a sandwich. Press meat together around edges to seal. 5. Beat parsley and grated cheese into eggs. 6. Dip meat into milk, then into bread crumbs and finally into eggs. 7. Heat butter and oil in saute pan until bubbling hot. Add filets and cook over low heat until nicely browned on both sides. 8. Drain off cooking fat. Add lemon juice,wine and chicken stock to skillet and place in pre- heated oven for approx. 10 minutes-less time is required for rare, longer for well-done. 9. Pour a little pan (see part 2 for more) (con't from part 1) juice over each filet, then garnish with sprigs of watercress or en- dive. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ 1. Remove stems and wash spinach in cold water. In no more water than remains from rinsing, slowly cook spinach in a saucepan over low heat until tender. 2. Drain thoroughly and chop. Set aside. 3. In medium skillet, heat bacon fat. Saute onion and garlic until onion is tender. 4. Add pignolia nuts and stir for a few seconds. 5. Stir in spinach. Add nutmeg and salt and pepper to taste. Simmer 15 minutes. \ \ \ \ \ \ \ \ \ 1. Cut off top and bottom of each orange to a thickness of 1/4 in. Set aside tops and bottoms. 2. Using a paring knife, separate rind from pulp by inserting knife between rind and pulp and cutting with a rotating motion. When properly separated, pulp should easily slip out by pressing with fingers, leaving hollowed orange rind intact. Discard pulp. 3. Through top opening of rind, replace bot- tom rind disc so that rind will hold filling. 4. Fill each rind with Italian ice or spumoni. 5. Using any kitchen utensil, make a hole in center of ice or spumoni about the width of a finger. Fill with Galliano. 6. Top with 1 in. to 2 in. whipped cream. 7. Make a similar hole in whipped cream and fill with Creme de Cacao. 8. Cap with reserved rind tops. Serve immediately. \ 1. Bring 3-1/2 cups stock to a boil. Reduce heat and simmer. 2. Combine eggs and flour. Stir in cheeses, nutmeg and salt. Gradually stir in remaining stock. 3. Stir a small amount of hot stock into egg mixture. 4. Slowly stir egg mixture into simmering stock. 5. Continue to cook, stirring con- stantly, until mixture thickens, about 3 to 4 minutes. 6. Remove crust from bread. Toast, then cut into quarters. Float on soup. Garnish with chopped parsley. \ \ \ \ \ \ \ \ 1. Wash spinach well, and remove stems. Dry. 2. Fry bacon crisp and then drain. Chop or crumble into small bits. 3. Toss the spinach with remaining ingredients. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ 1. Place chicken breasts between 2 sheets of waxed paper. Pound to flatten. 2. Put flour, salt and pepper in a large brown paper bag. Drop several pieces of chicken into bag and shake to coat each piece with flour. 3. Melt butter in large skillet. Brown chicken. Cook until done, about 5 to 8 minutes. 4. Remove chicken to warm platter. 5. Stir stock and wine into skillet. Blend with drippings. Cook until liquid is reduced by half. 6. Pour sauce over chicken. Sprinkle with Parmesan. 7. Heat under broiler until cheese browns, about 3 to 5 minutes. Garnish with parsley. \ \ \ \ \ \ 1. Cut cake into 1/2 in. slices. Place 1 layer in the bottom of a 9 in. cake pan. Set aside. 2. Combine sugar and cornstarch in a saucepan. Set over medium heat. Add milk gradually and cook, stirring, until mixture comes to a boil and thickens. Remove from heat. Stir in vanilla and cinnamon. 3. Pour half the pudding over the sliced cake. Scatter over this half the chocolate and half the pecans. 4. Add another layer of cake, then rest of pudding and remaining chocolate and pecans. Top with cherries. Refrigerate. 5. Serve cold on chilled plates with chocolate sauce, if de- sired. \ \ \ \ \ 1. Coarsely chop the onion, celery, 1 carrot, the turnip, and parsnip. Place in a large stock pot. Add 1-1/2 quarts water, the chick- en parts, bay leaf, garlic, thyme, parsley, peppercorns, and salt to taste. Bring very slowly to a simmer; cook 2-1/2 to 3 hours. 2. Strain through a double layer of cheese- cloth. Set aside to cool. 3. Peel the skins off the yellow squash and zucchini, discard- ing or reserving the pulp for other use. Juli- enne the peels, remaining 1/2 carrot, and the leek into uniform 1/8 in. by 2 in. matchsticks.Place in a steamer over boiling water; cook 1 minute. Remove and allow to cool. 4. Skim anyfat that has risen to the top of the consomme. Return the broth to a slow simmer; cook until reduced to one-fourth its original volume. 5. To serve, divide among four soup bowls. Garnish with (see part 2 for more) (con't from part 1) the julienned vegetables & the mushrooms. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ 1. Heat the olive oil in a medium skillet. Add the garlic and turn with a spoon for about 30 seconds. 2. Add the basil, capers, caper brine, and white wine and cook for 2 minutes. 3. Add the marinara sauce and bring to a boil. Cook an additional 3 minutes. Remove from heat and keep warm. 4. In a large soup kettle or pot, bring 1-1/2 gallons water to a rolling boil over high heat, adding the butter and 1 tbs. salt. Add the pasta; stir gently for a few moments with a wooden fork so the pasta won't stick together. Cook until al dente, or somewhat resistant to the bite. Drain. 5. Placethe cooked pasta and caper sauce in a large mixing bowl. Toss until the sauce is well blended with the pasta. Divide evenly onto individual plates. Sprinkle with Parmesan cheese and parsley. \ Marinara Sauce: 1. Saute the onions in the oil until lightly browned. 2. Add the tomatoes and seasonings totaste; simmer 15 minutes. Leftover sauce may be frozen-place it in a tightly lidded plastic container. \ \ \ \ \ \ \ \ \ \ \ \ \ 1. Stir the sugar and water together in a saucepan. Boil for 5 minutes. 2. Remove from heat and stir in the grapefruit peel and juice. Pour the mixture into a freezer container. Cover and freeze about 45 mi- nutes, or until the mixture becomes mushy. 3. Transfer to a blender. Add the remain- ing ingredients and blend. 4. Return to the container and refreeze until nearly solid, about 1 hour, or until it reaches the con- sistency of hard-packed snow. 5. Mash thoroughly before serving in stemmed des- sert glasses. \ This dish is served to cleanse the palate in anticipation of the salad and main course which follow. \ \ 1. Wash the watercress. Trim off the bitter ends and stems. Set aside. 2. Slowly whisk the vinegar into the olive oil, adding the pepper and salt to taste. 3. Divide the watercress evenly onto chilled salad plates. Top with strawberries and red onion, pour on the dressing, and serve at once. \ You may substitute red wine vinegar for the raspberry vinegar. \ \ \ \ \ \ \ \ \ 1. Preheat oven to 425F. 2. Poach the sweetbreads with the bay leaves in salted water for 3 to 5 minutes, or until barely pink in the center. Remove and cut into 1/2 in. slices. Set aside. 3. Cook the peas in a small amount of boiling water until still slightly firm in the center, about 2 minutes. Set aside. 4. Pound the veal chops to a uni- form 1/2 in. thickness. Heat the clarified margarine in a large saute pan over medium-highheat. Dust the chops in flour; shake off ex- cess. Salt and pepper the chops and brown in the margarine on both sides. Place on a baking pan and bake in preheated oven for 5 to 6 mi- nutes. Discard the margarine from the saute pan; return the chops to the pan. 5. Add the shallots, sweetbreads, mushrooms, and peas. Cook over high heat for 2 to 3 minutes. Deglaze the pan (see part 2 for more) (con't from part 1) with the Marsala; add the chicken and cream. 6. Remove the chops to a warm platter. Add the butter to the pan and cook until the juices are slightly thickened. Correct the seasoning with salt and pepper. Pour the sauce over the chops, garnish with parsley, and serve at once. \ \ \ \ \ \ \ \ \ \ \ \ 1. Preheat oven to 380 F. 2. Peel the squashes. Cut in half and remove the seeds, then cut in 3-in. by 1/2-in. strips. 3. Melt the butter in a medium saucepan. Add the brown sugar and cook over low heat until the sugar melts, about 5 minutes. 4. Place the squash in an ovenproof casserole. Pour the butter/sugar mixture over. Season with salt and pepper and bake in preheated oven for 20 to 30 minutes or until tender. Garnish with chopped chives before serving. \ \ \ \ \ \ \ \ 1. Place a large scoop of ice cream in each of four large wine glasses. Freeze for 1 hour. 2. In a medium copper mixing bowl, whisk the egg yolks, sugar, cinnamon, chablis, and Marsala. Place the mixing bowl over medium heat and continue whisking vigorously until the mixture at least triples in size and holds its peaks, about 5 minutes. 3. Remove the wine glasses from the freezer and divide the strawberries equally among them. Pour the hot custard over. Garnish with crushed cannoli shells and one gaufrette per serving. Serve immediately. It is very important that you do not stop whisking the mixture while it is over the heat;continual motion prevents the yolks from cooking into scrambled eggs and censures an even custard. We recommend a copper bowl because it distributes heat more evenly. Place a dozen ice cubes in a tall pitcher. Add the gin, vermouth, and Campari. Stir and chill. Serve over ice in Old-Fashioned glasses; garnish with twists of lemon peel. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ 1. Clean the calamari, removing the cranial cartilage and thin outer skins. Cut each into 3 pieces. 2. Pour the peanut oil into a deep pan to a depth of 2 ins. Heat to 325 F. 3. Dust the calamari with the flour and shake off any excess. Dip in the beaten eggs. Dip in flour and eggs once more. 4. Saute in the oil until lightly browned, about 1 1/2 minutes. Drain on paper toweling and serve with Hot Sauce. Take care not to overcook squid, as the flesh toughens quickly. HOT SAUCE: Place ingredients in a blender and process 4 to 5 seconds. \ \ \ \ \ 1. Mix the nuts, raisins, cheese, & sage thor- oughly to make a stuffing. 2. Roll the beef over the stuffing & lightly dust with flour. 3. Saute the beef in the butter. 4. Place the beef in a pot, cover with Garofolato Sauce, cover the pot, and cook 15 min. at 500F. If the sauce is too runny, reduce over the flame until a firm consistency is reached. GAROFOLATO SAUCE: 1. Grind together the onion, carrot, celery, parsley, and a touch of garlic. 2. Place in a bowl and add the consomme and wine. \ \ \ \ \ \ \ 1. Dip each shrimp in the flour, then in the beaten eggs. Repeat this procedure once more and lay the shrimp out on waxed paper. 2. Pour enough peanut oil into a saute pan to cover the bottom. Heat over medium heat. 3. Add the shrimp and saute slowly until golden brown. Reduce the heat and add the butter. When melted, add the Marsala. Squeeze the lemon juice over, cover, and simmer for 3 to 4 minutes. A dash of Amaretto di Saronna may be added with the Marsala for a sweeter flavor. \ \ \ \ \ \ \ 1. Preheat oven to 400 F. 2. Dice the peppers and onion. Thoroughly mix with the bread crumbs by hand. 3. Mix in the clam juice, butter, oil, salt, and pepper. 4. Open the clams and leave on the half-shell. Place a layer of the dressing mixture 1/4'' thick over each. 5. Top each clam with a piece of the bacon. Place on a baking pan and bake in preheated oven until the dressing is golden brown, about 7 to 8 minutes. To insure the tenderness of the clams, place a small amount of water in the pan before baking, and be sure not to overcook. \ \ \ \ \ \ 1. Thoroughly scrub the mussels under running water to remove the beards and grit. 2. In a saucepan, combine the mussels, oil, and wine with 1/2 cup water. Hand-crush the tomatoes into the mixture. Cover and cook over high heat for 10 to 15 minutes or until the shells open. 3. Remove to bowls with a slotted spoon, discarding any mussels that did not open. Spoon the sauce over the open mussels and sprinkle with chopped parsley and oregano. Use California mussels rather than those from Boston-they are bigger and more easily removed from the shells. \ \ \ \ \ \ 1. Combine the bread crumbs, parsley, oregano, Romano cheese, garlic salt, table salt, and pepper. 2. Dip the mozzarella cubes in the flour, then into the beaten eggs, and finally into the bread crumb mixture. Repeat this dipping procedure. Place on a sheet pan covered with waxed paper and freeze overnight. 3. Preheat oven to 400 F. 4. Heat the peanut oil in a skillet over medium-high heat. Add the cheese cubes and saute until golden brown. Remove from the pan before the cheese melts. 5. Place in a Pyrex dish. Cover with Marinara Sauce if desired. Bake in preheated oven for 6 to 7 minutes or until the cheese is soft. Serve hot. Note: The cheese cubes may be cooked in a microwave oven for 2 minutes, rather than in a conventional oven as above. \ Saute the garlic in the olive oil over medium heat until lightly browned. Add the tomatoes and juice, salt, pepper, and wine. Simmer at least 10 minutes. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ 1. Slice the zucchini lengthwise in long, narrow strips, about 3'' long by 1/2'' thick. 2. Combine the bread crumbs, parsley, oregano, cheese, garlic salt, and pepper. 3. Dredge the zucchini slices in the flour. Dip in the beaten egg and coat with the bread crumb mixture. Repeat with another full layer of breading. 4. Heat the oil in a large saute pan over medium-heat. Rapidly saute the zucchini strips; drain on paper toweling. Keep warm in a 300 F oven or in aluminum foil until ready to serve. \ \ \ \ \ \ \ 1. Preheat oven to 400 F. 2. Blanch the mushroom caps in boiling water for 2 minutes to remove the rough texture. Drain and allow to cool. 3. Divide the sausage and mound in the mushroom caps. Place in a baking pan and sprinkle liberally with Parmesan cheese. 4. Bake in preheated oven for 8 to 10 minutes or until golden brown. If the mushrooms shrink, they are overdone. \ \ \ \ \ \ \ \ \ \ 1. Bring a large pot of salted water to a boil. Add the tortellini, stir, and boil until tender and doubled in size, about 15 minutes. Drain and rinse in cold water. 2. Place the Chicken Stock in a 2-qt. saucepan and heat to simmering. 3. Add the drained tortellini to the broth. Allow to come back up to heat. 4. Ladle into individual bowls. Sprinkle the parsley and Parmesan cheese over. \ \ \ \ \ \ \ \ \ \ 1. Place veal,ham,carrot,onion, & butter into asaucepan & cook over moderate heat, stirring, for 8-10 min., or until all ingredients are lightly browned. 2. Add the flour & cook the mixture over moderately low heat, stirring constantly for 5 min., or until the mixture is a rich brown. 3. Remove pan from heat & add the beef broth, stirring until well combined. Add a bouquet garni made from the parsley, bay leaf, & thyme tied in a cheesecloth bag. Simmer the sauce, stirring occasionally, for 30min. or until reduced to 3 cups. 4. Strain the sauce through a fine sieve into a bowl & season with salt & pepper. \ \ \ \ \ \ 1. Cut the meats and cheese into 1/3'' wide juliennes. 2. Wash and dry the lettuce. Cut into 2'' pieces. 3. Combine the oil and vinegar. Toss the lettuce with some of the dressing. Artfully arrange the meats, cheese, peperconcinis, and olives over the lettuce. Sprinkle with a little more of the dressing. Serve on chilled salad plates with chilled forks. Steaming hot Italian bread with creamery butter makes an irresistable accompaniment to this salad. \ \ \ \ \ \ 1. Preheat oven to 325 F. 2. Bone and trim thefat from the meat. Pound with a meat mallet to1/8'' thickness. Rub on one side with the sageand pepper. Cut into 4'' to 5'' squares. 3. distribute the ham over the seasoned side of the veal pieces. Carefully roll up each piece and secure with wooden toothpicks. 4. Heat thebutter and oil together in a large skillet overhigh heat. Brown the veal rolls on all sides. Remove to a 13 1/2 '' by 9'' by 2'' baking dish, reserving the pan drippings. 5. Stir theflour into the drippings. Stir in 1-1/2 cups water and the Marsala and bring to a boil. Pour over the veal rolls. 6. Cover the baking dish with aluminum foil and bake in preheated oven for 35 minutes or until tender. Serve garnished with parsley sprigs. Smoked or boiled ham may be used if prosciutto is unavailable. 1. Bring a large pot of salted water to a rolling boil. Stir in both types of noodles and cook al dente-tender, but with a faint crispness in the center. Drain. 2. Melt the butter in a saucepan and add the cream. Heat to a simmer without allowing to boil. 3. Stir in the chicken stock, salt, and pepper. Add the drained noodles and mix well. 4. Reduce the heat. Folding in the cheese;continue folding until the sauce begins to thicken. If the sauce becomes too thick, add a little more chicken stock. 5. Stir in the mushroom halves. 6. Turn out onto warmed plates. Sprinkle with the walnuts. Add a twist of pepper over each portion. Top with grated cheese if desired. This dish should be served immediately to prevent coagulation of the sauce. \ 1. Set the ice cream at room temperature for 30minutes or until soft enough to stir. Blend in1/2 cup amaretto and the chopped almonds. Re- freeze for 24 hours. 2. When ready to serve, scoop into dessert dishes. Top each with a jigger of amaretto. Garnish with whipped cream. We make our ice cream from scratch; if you havean ice cream machine, we suggest you use it. Otherwise, buy the best ice cream you can find for this dessert. The quantity of chopped almonds may be altered to suit individual preference. \ \ \ \ \ \ 1. Preheat oven to 350 F. 2. Rub the apples with lemon juice. 3. Place veal, salt, pepper, celery, parsley, cheese, raisins, sage,crumbs, walnuts, and egg in a large mixing bowland combine. 4. Stuff core of apples with veal mixture and arrange in baking dish. 5. Combine Veal Stock, honey, apple brandy, and butter. Drizzle over apples. 6. Bake apples 20 minutes or until soft. Garnish with parsley, serve hot. Pine nuts may be substituted for the walnuts. They are the kernel of pine cone and resemble almonds somewhat in taste. \ \ \ \ \ \ VEAL STOCK: Cover veal bones with water in a large stock pot and bring to a boil. Add re- maining ingredients. Simmer 2 hours. Skim any foam that may arise to the surface. Strain stock through cheesecloth. Chill until needed. \ \ \ \ \ \ \ \ \ \ \ \ \ 1. Wash broccoli. Cut small florets from stems. Peel and slice stem. Blanch stems and florets in lightly salted boiling water until color turns bright green. Place in cold water until they have cooled off. Drain. 2. Boil pasta al dente. Drain. 3. Heat oil in small skillet, add garlic. Saute until garlic turns white. Add red pepper, ginger, zest, juice, and water. Simmer for 2 or 3 minutes, stirringoccasionally. 4. Toss pasta and broccoli withsauce. Season with salt and pepper. \ \ \ \ \ \ \ \ 1. Preheat oven to 350 F. 2. Remove giblets and rinse duck, inside and out. Remove breast skin and cut duck breast from bone, creating two half-breast pieces. Remove legs and thigh as one piece without removing skin. 3. Saute the liver gently in several tablespoons of butter and reserve. Cut in thin slices and useas garnish. 4. Saute all bones in a large potincluding wings and remaining giblets in sev- eral tablespoons of butter. Add celery, onion,and carrot. Cover with several quarts of waterand bring to a boil; reduce heat and simmer for3 to 4 hours. Cool, then skim off fat. Strain. Reheat stock and reduce by half. 5. Cook leg and thigh pieces, skin on, in pan cov-ered with foil in oven for 1 hr & 15 mins. Tryto time this so the duck is done as the stock finishes up. 6. For medium rare: poach breast slowly for about 9 mins. in (see pt.2 for more)very hot but not simmering stock. Or saute gently in a saucepan in butter for 8 to 10 minutes. Or grill on stove-top electric grill for 6 minutes. Serve breasts and legs with Sauce. \ \ \ \ \ \ \ \ \ \ \ \ \ \ 1. Combine all ingredients except butter and reduce over high heat until sauce is reduced toabout 1/3 cup. 2. Remove sauce from heat and whisk in butter until thickened. 3. Return the duck breast to the pan at the very end to give duck even more flavor. \ \ \ \ \ \ \ \ \ \ \ \ \ 1. Cook carrots in salted water until tender. Drain. 2. Saute onion in 2 tbs. of butter until soft. 3. Return carrots to saucepan. Add remaining butter, anise and orange juice. Season with salt and pepper. 4. Cook over medium heat until butter has melted and ingre- dients have blended. Stir occasionally. Servehot. \ \ \ \ \ \ \ \ \ \ \ 1. Heat the oil in a deep-fryer to 375 F to 400 F. 2. Dip each cheese slice into the flour, then into the eggs. Repeat the process,then dip into the Seasoned Bread Crumbs. Pat the crumbs into the cheese, making sure all sides are well coated. 3. Deep fry the cheeseslices about 2 minutes or until golden brown. Drain. Place each slice on a serving plate andspoon Marinara Sauce over cheese. Lay an an- chovy filet across each, if desired. \ \ \ \ \ \ \ \ \ Combine all ingredients. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ 1. Heat the oil in a skillet over medium heat.Add the garlic, onion, and (optional) pork cubes. Saute 5 minutes or until the onions aretranslucent, but not brown. Remove the garlic clove. 2. Increase heat and add the tomato, water, bay leaf, basil, salt and pepper. When the mixture starts to bubble, reduce heat to low and simmer, uncovered for 30 minutes. NOTE: The Seasoned Bread Crumbs can be pre- pared in advance, as can the Marinara Sauce. Also, the cheese can be prepared, covered, and refrigerated through step 2. If the sauce is prepared in advance, be sure to reheat it. Extra sauce is delicious on cooked pasta. Leftover Seasoned Bread Crumbs can be covered and refrigerated a few days and used in other cooking, or they can be frozen for future use. \ \ Be sure to pack and cover the cheese slices well with the crumbs. It is important when youare deep-frying the cheese slices that the cheese not melt through the coating. After youhave put the cheese in the hot oil, use tongs to keep it moving on the bottom of the pan. When it is done, it will rise to the surface ofthe oil. \ \ \ \ \ \ \ \ \ \ \ 1. Combine the onions, celery and garlic on a cutting board and chop together very finely. 2. Heat the olive oil in a 3 to 4-quart sauce-pan. Add the chopped vegetables, basil and a few grindings of pepper. Cook over moderate heat, stirring frequently, 8 to 10 minutes. 3.Add the wine and boil briskly to reduce the mixture to about 1/4 cup. Add the tomatoes andsimmer uncovered about 20 minutes over low heat. 4. Add the mussels, cover the pan and cook a few minutes longer. Discard any that remain closed. Serve immediately. NOTE: The soup can be made ahead and warmed over medium heat. Do not make more than 1 day in advance. Be sure to scrub the mussels well,so as to remove all of the beards. Garnish with lemon peel. \ \ 1. Blend the oil, lemon juice, salt, a pinch of black pepper, and, if desired, garlic pow- der, diced onion and olives in a small bowl. 2. Place the mushroom slices in a serving bowl. Pour the dressing over and mix gently. 3. Divide among 4 chilled salad plates and garnish each with a grinding of fresh black pepper. NOTE: The salad can be made 1 to 2 hours ahead. The secret to this recipe is selecting good- quality, white, firm mushrooms. Also, be sure to let them marinate in the dressing to pick upextra flavor. \ \ \ \ \ 1. Pound the veal with a mallet to break down the veins and make it even and thin. Dip each slice in the flour. Pat between hands to re- move excess flour. 2. Melt the butter over medium heat in a skillet, taking care not to burn it. When butter sizzles, saute the veal slices 1 to 2 minutes until juices show on top of the meat. 3. Using a spatula and spoon, turn the veal slices. Add the mushrooms. Saute the veal 1 or 2 minutes more, until lightly browned on the edges. Do not overcook.4. Add the wine. Tilt the pan and hold the veal and mushrooms on the high side with the spatula so veal is away from heat and wine mix-ture is near heat. Shake the pan to flame the wine (use a match if stove is electric). 5. Simmer about 3 minutes or until syrupy, occa- sionally dipping the pan to flavor the veal with the sauce. (see part 2 for more) (con't from part 1) 6. Place the veal on a heated serving platter. Pour the sauce over & sprinkle with parsley. Serve immediately. NOTE: The veal can be prepared in advance step 1. Cooking must be done at the last min. It is important to pound the veal so it is of uniform thickness, and therefore will cook evenly. \ \ \ \ \ \ \ \ \ \ \ 1. Slice the zucchini in half lengthwise; re- serve on half for another use. Scoop the soft,seedy center from the remaining half; discard. Score the flesh in 1 in. squares, cutting half-way through to the outer skin. Rub with 2 tbs.olive oil and sprinkle lightly with salt. Set aside. 2. To make the filling, heat 2 tbs. olive oil in a wide skillet. Add the onion andcook until soft, stirring. Add the meat, breaking it apart with a spoon, and cook over high heat until browned. Add the tomato sauce,thyme, and salt and simmer 5 minutes, stirring occasionally. Remove from heat and set aside. 3. Preheat oven to 325 F. 4. Cover the breadwith water; drain. Using your hands, squeeze out as much water as possible. Set aside. 5. Combine the meat sauce, bread, chard, 1/4 cup Parmesan cheese, eggs and parsley. Beat to blend. Mound the mixture (see part 2 for more) (con't from part 1) into the zucchini half, patting firmly in place. 6. Place the zucchiniin a baking pan & add 1/2 in. water. Bake un- covered 1-1/4 hour in preheated oven. 7. Transfer the zucchini to a cutting board. Cut crosswise into serving portions. Serve with extra Parmesan cheese as topping. NOTE: The zucchini can be made ahead, covered and reheated in a 325 F oven 15 to 20 mins. The remaining half of the zucchini can be used raw in salads, as part of a crudite (raw vege- table) tray or in other recipes. \ \ \ \ \ \ \ 1. Mix 4 tbs. sugar and the gelatin in a measuring cup. Stir in the wine. Set aside. 2. Place all 6 egg yolks in the top of a dou- ble boiler and beat until thick and light in color. Stir in the gelatin mixture. 3. Placeover hot water and cook, stirring constantly, until thickened. Remove from heat. Stir in the brandy and vanilla. Chill until cool, but`not set. Stir occasionally. 4. Whip the cream until stiff. Fold into the egg yolk mix- ture. 5. Beat the egg whites until foamy. Add the salt and cream of tartar. Beat until stiff. Beat in 2 tbs. sugar. 6. Fold the whites into the cream/egg yolk mixture. Spoon into 6 to 8 tall parfait glasses or dessert dishes. Chill 1 hour or longer. 7. Garnish with chocolate curls. NOTE: The remaining 2 servings can be covered,refrigerated, and served within a day or two. Mix one oz. Campari to 5 oz. seltzer for each drink. Serve over ice in tall glasses as after-dinner drinks. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ 1. Preheat oven to 350 F. 2. In a large skillet, heat the oil and saute the onion. When the onion begins to brown, add the egg- plant and saute together until tender. Add thetomato and oregano; mix slightly then season totaste with salt and pepper. Add 3 tbs. of the Parmesan cheese and 1/2 cup of the Sauce Bechamel. Toss well. 3. Pour the mixture into an electric blender and puree until smooth. Place a spoonful on each crepe, then fold the crepes into squares. Arrange the filled crepes on a baking dish and place a slice of Fontina cheese on top of each. Cover with the remaining Sauce Bechamel followed by the Sauce Espagnole. Sprinkle with the re- maining Parmesan cheese. Bake in preheated oven for 10 minutes. Remove and serve at once.\ \ 1. Separate the leaves of the limestone lettuce& wash & pat dry. Slice the endives julienne- stlye into matchstick-size slices. Wash water- cress, remove stems & coarsely chop. Thinly slice the tomatoes. Set aside. 2. Prepare a vinaigrette dressing by whisking together the olive oil & wine vinegar & seasoning to taste w/ salt & pepper. Place all salad ingredients in a bowl & toss w/ the vinaigrette dressing. Season with salt & pepper to taste & serve immediately. \ \ \ \ \ \ \ \ 1. In a large skillet, heat the clarified but- ter. When warm, flour the veal & place in skil-let to brown. Add salt & pepper to taste & ar- range the slices on a serving platter; keep warm. 2. Using the same butter, add the shal-lots & saute until golden brown. Flame w/ the Madeira. Add the Sauce Espagnole & whipping cream & mix well. Strain & pour over the veal slices. Sprinkle w/ chopped truffles & serve immediately. \ \ \ \ \ \ \ \ \ 1. Preheat oven to 400 F. 2. Prepare a syr- up by stirring the sugar in 1-1/2 cups water over medium heat until dissolved & then allow- ing to boil over high heat about 10 minutes, without stirring. Flavor the syrup with the vanilla extract to taste. 3. Peel the pears &place in a baking dish with the vanilla flavor-ed syrup. Bake in preheated oven for about 1 hour. Remove, cool, and chill the pears. 4. Serve the pears standing in a bed of vanilla ice cream topped with chocolate sauce. \ \ \ \ \ \ \ \ 1. Prepare the pasta. Place dry ingredients & butter in food processor fitted w/ a pastry blade & run machine for 1 min., or until butteris cut up & mixture feels sandy. Add eggs & runmachine in quick spurts for 2 mins., or until dough forms a compact ball. 2. Cut dough into4-5 small pieces. Lightly flour each & roll it through pasta machine (set rollers at widest gap). When dough is smooth, reduce gap between rollers & roll the dough again. Continue in this fashion until rollers are at their narrow-est setting. As dough sheets come out, dust them lightly w/ flour & spread them out on the table. 3. Prepare filling. Steam spinach for 30 sec. or until tender, rinse it under cold water, & squeeze it tightly to extract all the water. Place the spinach & remaining ingred- ients for filling in food processor & grind until smooth. (See part 2 for more) 4. Fill & shape the agnolotti: Brush 1 sheet of pasta dough w/ the egg glaze. Spoon filling into a pastry bag (fitted w/ a 1/4-in. round tip). Pipe walnut-sized mounds of filling onto the pasta, leaving 2 inches between each mound.Lay a second sheet of pasta on top. Gently press top sheet around mounds of filling with your fingers. Use an agnolotti cutter or 2-inchround cookie cutter to cut out individual cir- cles. Repeat until all the pasta & filling are used up. You should wind up w/ approximately 36pieces. Sprinkle each piece w/ semolina. Keep chilled until ready to cook. Meanwhile, preparesauces. 5. Cook the agnolotti in rapidly boiling, lightly salted water for 3 minutes, oruntil they rise back to surface. Place 3 agnol-otti on each plate. Spoon cream sauce over one,red sauce over second, & green pesto sauce overthe third. (See part 3 for sauces) (Continued from part 2) Panna : 1. Bring the cream to a boil in a large saucepan, stirring to keep it from boiling over. Simmer until the volume of cream has reduced by 1/3. 2. Whisk in the butter, followed by the seasonings, and gently simmer for 2 minutes. Whisk in the cheese. Do NOT overcook. Filletto Di Pomodoro: 1. Peel & seed tomatoes.Cut a small X on the bottom of the beefsteak tomatoes & cut out the stem ends. Plunge the tomatoes in boiling water for 15 seconds, rinseunder cold water, & pull off skins. Cut toma- toes in 1/2 widthwise & squeeze them, cut side down, in palms of your hands to wring out the seeds. Cut tomatoes into thin slivers. Seed thecanned tomatoes the same way. Strain the can juices (to remove seeds) & reserve. 2. Heat olive oil in a large saucepan & cook onions & garlic (see part 4 for more) Filletto Di Pomodoro (cont'd): over medium heatuntil golden brown. Add tomatoes & simmer for 3minutes. Season sauce w/salt & pepper to taste.Just before serving, sprinkle the tomato sauce with fresh basil. Pesto Alla Genovese: 1. Place all ingredientsin a food processor w/ a steel blade & grind until the mixture forms a smooth paste. 2. Place the mixture in a small saucepan & warm quickly over medium heat. \ \ \ \ \ \ \ \ \ 1. Prepare Green Sauce & Risotto. 2. Peel & devein the shrimp. Wrap each shrimp w/ a slice of pancetta. Lightly season w/ salt & pepper & dust w/ flour. Thread shrimp on skewers, 3 to askewer. 3. Heat the olive oil in a large fry-ing pan & saute the shrimp for a few seconds oneach side. Cook shrimp in a preheated 350F ovenfor 2-3 min. 4. To finish dish, spoon rice onto6 warm plates. Remove skewers from shrimp & arrange 3 shrimp on each plate. Pour green sauce on shrimp & serve at once. SALSA VERDE (Green Sauce): 1. Place all ingre- dients except cream in a food processor & pro- cess until parsley is finely chopped & ingre- dients are well blended. Place mixture in a bowl & freeze for 10 min. 2. Bring the cream to a boil in a shallow pan. Whisk in the herb butter little by little, until sauce is creamy & foamy. 1. Melt the butter in a large saucepan over high heat & saute the onions & mushrooms for 3 minutes or until golden & soft. Stir in the rice & cook for 1 minute. Add the chicken stock1 cup at a time. Bring to a boil & simmer un- covered for 15 minutes, or until the rice is soft & the liquid is completely absorbed. Add salt & pepper to taste. Press a piece of but- tered foil over the rice to keep it warm until ready to use. 2. At serving time, sprinkle the grated Parmesan cheese over the rice & tossgently. \ \ \ \ \ \ \ 1. Pound the veal w/ side of a cleaver between2 sheets of dampened waxed paper. Combine the ingredients for the stuffing, seasoning to taste. Place a spoonful of stuffing on each veal cutlet, fold in half, & secure the ends w/a toothpick. Preheat the oven to 350 F. 2. Forthe veal: dip each stuffed cutlet first in flour, then in egg, then finally in the almondsand bread crumbs. Heat the olive oil in a heavyfrying pan & brown the veal cutlets quickly on all sides. Transfer the veal w/ a slotted spoonto a baking dish, & place a slice of mozzarellaon top of each. Bake the veal for 10 minutes. 3. To make the sauce: place the wine in large saucepan & boil until only 1/2 cup liquid re- mains. Add the demi-glace and mushrooms, & simmer for 3 minutes. Season to taste with salt and pepper. 4. To finish the dish, placeeach stuffed cutlet (SEE PART 2 FOR MORE) (From part 1) in center of a warm plate. Surround with spinach and ladle the sauce over the veal. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ 1. Put first four ingredients in a double boil-er over gentle simmering water and whisk for 5 minutes, or until the sauce is frothy and thick enough to leave a ribbon trail. Let cool slightly. 2. Whip the heavy cream in a copper bowl or electric mixer to stiff peaks. 3. Work-ing over a bowl of ice, fold the whipped cream into the egg mixture and gently spoon it into serving dishes. Garnish with fresh berries. \ Do not overcook the sauce or it will curdle. Refrigerate it until ready to serve. This frothy Italian egg desert has a curious history. It is named for Marechal Balione, who defended Florence against the Castracani in the 15th century. Reduced to eggs and brandy (the enemy having captured the provision wagon)the Marshal's chef invented a dessert, which hecalled zuppa baglioni-Baglioni's soup. 1. Heat the olive oil in a skillet wide enough to hold all the mushrooms in a single layer. Brown the mushrooms top side down, turn over, and cook until tender. Add the garlic and toss quickly with the mushrooms. Add the seasonings and remove from pan. 2. De-glaze the pan with wine and reduce by half. 3. Add the demi-glace and bring to a boil. 4. Whip in the butter, remove from the heat, and season to taste. Pour the sauce over mushrooms and serve at once. \ \ \ \ \ \ \ \ 1. Marinate the swordfish in olive oil, herbs, and shallots to taste and grill slowly in clarified butter or oil until just cooked through. This may also be done in a saute pan over medium heat. Remove to hot plates and keepwarm. 2. To make a sauce, pour the white wine, broth, and lemon juice into the saute pan. Raise the heat, let reduce slightly, add the butter, and a pinch of chopped parsley. Swirl until the sauce has lightened, season, and spoon the sauce evenly over the steaks. Serve at once, garnish with parsley. \ \ \ \ \ \ \ 1. Zest the skin of the oranges(1/2-IN. wide), then peel the oranges w/ a paring knife, makingsure that all of the white part is removed. Cutthe oranges in thin horizontal slices and put them in a serving bowl, except for 1 orange. 2. Peel the remaining orange and squeeze the juice into combined lemon juice, sugar, liqueur, orange zest, and cinnamon sticks. Pourthe marinade over the sliced oranges and mix. Allow them to marinate in the refrigerator for 2 HRS. Arrange 4 or 5 slices on each plate and top with 2 TBS. of marinade. \ These delicious oranges provide just the right light sweet to end a meal. In Italy, fresh berries served with a splash of fresh orange orlemon juice and a dusting of sugar is a fav- orite light dessert. \ 1. To make the pasta, form a well in the middle of the flour. Add the eggs and a pinch of salt, and with the fork, combine until the pasta forms a smooth elastic ball. If too wet, add more flour. 2. To make the filling, blanch the broccoli and grind fine. Let it cool, then combine with all ingredients, and season to taste with salt and pepper. 3. To make tortellis, roll the pasta 1/8-inch thick and cut into 2-1/2 inch circles. Place 1 TBS. of filling in the center, and fold into a 1/2 cir-cle, using egg white or water to seal if needed. Wrap around a finger; join sides to- gether and pinch closed. This will result in a hat-shaped pasta. 4. To cook the tortelli, bring 3 quarts of water to a boil and add 1 TBS. of salt. Add tortellis and cook until theyrise to the top of the pot. (See part 2 for more.) (Continued form Part 1) While they are cooking, reduce 2 cups of heavy cream until thick. Add 2 cups of tomato sauce and 1/4 lb. of butter. Toss the tortellis in the sauce, add a handful of freshly grated Parmesan cheese, and serve immediately. \ \ \ \ \ \ \ \ \ \ \ \ \ 1. Unravel the pancetta and wrap it around the cleaned rib eye. Secure it by tying it end to end with string and loop around widthwise at three equidistant intervals. 2. Season with white pepper only(as pancetta is already heavily salted.) Brown on one side and turn over. 3. Place in a pre-heated 425F oven and cook 12 to 15 min. Remove from heat and let rest for 3 to 4 min. 4. De-glaze the pan with vodka and reduce by half. 5. Add the heavy cream and reduce until thick. 6. Add the demi- glace and stir. Season with salt and pepper to taste. 7. Cut the string from the veal and slice into 12 equal pieces. Place the sauce on the dinner plates and place the meat on top. Accompany with vegetables of your choice. \ \ \ 1. In a pan, place snails in a mixture of the garlic, olive oil, cayenne pepper, and bread- crumbs, adding the fennel, salt, and pepper to taste. 2. Saute for 3 min., then add the ladlesof tomatoes and continue to saute for 5 additional minutes. Serve on a hot plate. \ \ \ \ \ \ \ \ \ \ \ \ \ 1. Boil the pasta until it reaches al dente, then strain. 2. Prepare a red sauce by mixing the olive oil, Gunciale, onions, basil, and thetomatoes. Heat thoroughly before serving. 3. Cover each plate with the sauce and place the noodles in the sauce, then sprinkle the grated cheese over the plate. Place additional grated cheese on the table. \
Very nice! Thank you for this wonderful archive. I wonder why I found it only now. Long live the BBS file archives!
This is so awesome! 😀 I’d be cool if you could download an entire archive of this at once, though.
But one thing that puzzles me is the “mtswslnkmcjklsdlsbdmMICROSOFT” string. There is an article about it here. It is definitely worth a read: http://www.os2museum.com/wp/mtswslnk/