Tasty Cooking Recipes
Tasty Cooking Recipes
 
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Italy Cooking Recipes
Italy became a nation-state in 1861 when the city-states of the peninsula, along with Sardinia and Sicily, were united under King Victor EMMANUEL. An era of parliamentary government came to a close in the early 1920s when Benito MUSSOLINI established a Fascist dictatorship. His disastrous alliance with Nazi Germany led to Italy's defeat in World War II. A democratic republic replaced the monarchy in 1946 and economic revival followed. Italy was a charter member of NATO and the European Economic Community (EEC). It has been at the forefront of European economic and political unification, joining the European Monetary Union in 1999. Persistent problems include illegal immigration, the ravages of organized crime, corruption, high unemployment, and the low incomes and technical standards of southern Italy compared with the prosperous north.

Italy is slightly larger than Arizona. The climate is predominantly Mediterranean.

Cooking Recipes

Pennetini in White Sauce - Main

Cooking Recipes Ingredients:
1 pound pennetini (little unribbed penne)
6 ounces brandy
6 ounces heavy cream
6 ounces porcini (or 1 ounce porcini + 5 ounces. shitake)
3 1/2 cups hot chicken stock
4 Tablespoons olive oil
1/4 cup chopped fresh Italian flat leaf parsley
1/2 cup freshly grated Parmesan
1/2 cup reserved porcini juice
cracked black pepper to taste

Cooking Recipes Directions
Sauté pennetini in 3 ounces of olive oil for 7-8 minutes in broad pan until browned (o.k. if unevenly browned, but not burned). Meanwhile, soak porcini (but not shitake, if used) in enough water to cover (but at least 1/2 cup) for at least 3 minutes. Remove porcini, squeezing mushroom juice into soaking water. Reserve juice and chop mushrooms. After pennetini is sauteed, add brandy to pennetini pan and sauté further until brandy has evaporated. Set aside. Begin to sauté mushrooms in remaining olive oil in another pan with parsley. Add cracked black pepper. Return pennetini to heat and add hot chicken stock. Reduce while mushrooms cook. When mushrooms are lightly browned, add 1/2 cup reserved porcini juice and reduce. Pennetini should end up somewhat crisp from the sauteing, but some chicken broth should remain. As last step, add cream and then cheese to mushroom mixture. Heat and stir to evenness. Blend the pennetini mixture with the mushroom mixture and serve, with fresh parsley garnee.

 


Bolognese Sauce - Sauce

Cooking Recipes Ingredients:
1 lb ground beef
1 Tbsp olive oil
2 cloves garlic, minced
2 large shallots or 1 onion, chopped fine
2 Tbsp dried leaf basil
1 Tbsp dried leaf oregano
1/2 tsp dried marjoram powder
1/8 tsp thyme powder
2 Tbsp dried Italian parsley
1 8-oz can tomato sauce
2 6-oz cans tomato paste
3 Tbsp water

Cooking Recipes Directions
Brown and separate the beef in a heavy non-stick skillet. Drain all grease with a sieve and transfer the cooked beef to a heavy saucepan. Wipe the skillet with paper towels and sweat the garlic and shallots in the olive oil until transparent. Add to the saucepan with all the other ingredients except the water. Use the water to rinse out the cans, then add to the sauce. Bring to a boil, reduce heat, cover, and simmer at least 90 minutes. The sauce should stand up by itself. Serve with capellini cooked al dente (about 7 minutes) and freshly grated Parmeggiano Reggiano.