Italian Recipes: Pan Di Spagna - Sponge Cake

Pan Di Spagna - Sponge Cake


5 egg yolks
5 egg whites
1 1/2 cups sugar
1 1/4 cups flour, sifted
1 1/2 tsp vanilla
1/2 tsp grated lemon rind


Place egg yolks and sugar in mixing bowl and beat until it becomes lemon colored. Start adding the flour a little at a time, making sure to blend in well. Add vanilla and lemon rind. Beat egg whites until stiff and fold into cake batter. Pour cake batter into buttered and floured, or use non stick, 18 inch square cake pan. Bake at 375? oven for 40 minutes. Turn over on cake rack and cool.


Ricotta Gnocchi - recipes

Ricotta Gnocchi



1 (8 ounce) container ricotta cheese
2 eggs
1/2 cup freshly grated Parmesan cheese
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 cup all-purpose flour, or as needed

3 tablespoons olive oil
1 tablespoon minced garlic
1 (15.5 ounce) can diced tomatoes
1 dash crushed red pepper flakes (optional)
6 basil leaves, finely shredded
Salt and pepper to taste
8 ounces fresh mozzarella cheese, cut into small chunks


Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.

Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.

Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until softened and fragrant, about 1 minute. Pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat, and cook for 10 minutes. Stir in shredded basil and season to taste with salt and pepper.

While sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.

To assemble the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of the sauce to soften, but not melt the cheese. Place gnocchi into a serving bowl, and spoon sauce overtop.

Nutritional Information

Amount Per Serving  Calories: 442 | Total Fat: 26g | Cholesterol: 141mg


Italian Recipes: Fettuccine Alfredo Speciale [17-11-17]

Italian Recipes: Fettuccine Alfredo Speciale


 1/2 pound bacon or ham, diced
 1 gallon boiling, salted water
 2 tablespoons olive oil
 1 pound fettuccine
 6 to 12 tablespoons butter
 3 garlic cloves, finely chopped
 4 tablespoons parsley, finely chopped
 1/2 pound mushrooms, sliced
 3/4 cup coarsely chopped onion
 3 egg yolks, beaten lightly
 1 cup heavy cream
 6 ounces Parmesan cheese, freshly grated
 Freshly ground pepper


Fry bacon or ham, drain and reserve.  Cook fettuccine in boiling, salted water, to which olive oil has been added, for 5 to 6 minutes.  Drain.  Melt butter over low heat in a large, broad skillet.  Saut? garlic, parsley, mushrooms and onion over medium heat until tender.  Add noodles and toss for 1 minute.  Reduce heat; add egg yolks and cream quickly to avoid scrambling.  Add 1/2 cup Parmesan cheese and ground pepper.  Toss for 30 seconds until cheese begins to melt.  Stir in bacon or ham.  Serve immediately.  Pass remaining Parmesan cheese to sprinkle on top as desired.

Serves: 12


Pasta with Arugula Pesto - Italian Recipes

Italian Recipes: Pasta with Arugula Pesto


 1/4 cup chopped walnuts
 3 cloves garlic, minced
 2 cups coarsely chopped arugula, stems included
 1/4 cup coarsely chopped fresh basil
 1/2 cup olive oil
 1/3 cup grated Parmesan cheese
 salt to taste
 1 pinch cayenne pepper
 1 (16 ounce) package dry pasta


 Combine the walnuts, garlic, arugula, and cilantro or basil in a food processor or blender. Whirl them just until they are coarsely chopped. While the machine is running, add the olive oil in a thin stream. Transfer the pesto to a bowl. (At this point the pesto can be frozen. Thaw it before proceeding.)
 Stir the Parmesan cheese, salt, and cayenne into the pesto
 Bring a large pot of salted water to a boil. Add the pasta, and cook it, stirring occasionally, until it is just tender. Drain the pasta, return it to the empty pot, and toss it with the pesto, adding a tablespoon or two of water if necessary to distribute the pesto evenly.
 Transfer the pasta to a serving bowl or to individual plates, garnish with additional Parmesan cheese and serve.

Nutritional Information

Amount Per Serving  Calories: 377 | Total Fat: 19.6g | Cholesterol: 71mg


Spinach and Artichoke Pasta - recipes

Spinach and Artichoke Pasta


1 lb Italian sausage, removed form casing
6 oz small pasta shells
1/3 cup spinach and artichoke dip
1 cup frozen spinach, chopped
1/2 cup diced artichoke hearts
1/4 cup diced white mushrooms
1/4 cup peas
8-10 oil preserved sun-dried tomatoes cut into thin strips
1/4 cup mozzarella
1/4 cup cottage cheese
1 tablespoon salt
1 tsp salt


Fill a large pot with about 3 quarts water and salt, then heat to a boil. Brown sausages in a saute pan. Once pasta is al dente, drain pasta leaving about 1/4 cup water. Combine dip, cottage cheese, drained meat and vegetables into the warm pasta pot with remaining water. Stir until everything is equally distributed. Pour into a 12 inch square baking dish. Cover top with mozzarella cheese. Bake 15-20 minutes, at 425 degrees, uncovered, or until the cheese starts to brown.

Servings: 4-6






1 (16 ounce) package mostaccioli
1 cup heavy cream
1/2 cup butter
1/2 cup grated Parmesan cheese
1 cup chopped fresh parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Combine heavy cream and butter in a Dutch oven or large, heavy saucepan over medium heat. Heat until butter melts, stirring occasionally; be careful not to bring mixture to a boil. Stir in Parmesan cheese, parsley, salt, pepper and garlic powder. Toss with cooked pasta and serve immediately.





1 teaspoon salt
1 medium eggplant, cut in 1" cubes
2 to 3 medium zucchini, halved & sliced 1/2 inch
1 large onion, sliced thinly
12 ounces fresh mushrooms, sliced
1 tablespoon olive oil
4 plum tomatoes, sliced 1/4 inch thick
1 1/2 cups mozzarella cheese, shredded
2 cups tomato sauce
1 teaspoon oregano
salt and pepper, to taste


Toss eggplant and zucchini with the 1 teaspoon of salt. Place in a large colander over a bowl to drain for about 1 hour. Drain and squeeze excess moisture out. In a large skillet over medium heat, saute onion, eggplant, zucchini, and mushrooms until slightly tender. In the crockpot, layer 1/3 of the vegetables (including sliced tomatoes), 1/3 of the the tomato sauce. and 1/3 of the cheese. Sprinkle with oregano, salt and pepper. Repeat layering 2 more times. Cover and cook on low 6 to 8 hours.

Yield: 6 Servings


Italian Recipes: Spinach-Lasagna Roll-ups

Spinach-Lasagna Roll-ups


About half of an 8 oz. package sliced fresh mushrooms
2 tbsp. olive oil
2 to 4 large garlic cloves, minced
1 medium onion, chopped
1 15-oz carton ricotta cheese
2 1/2 to 3 1/2 cups shredded provolone cheese (as desired)
10-oz pkg. frozen chopped spinach, thawed and well drained
1/2 tsp. salt
1/4 tsp. pepper
1 egg, beaten
1 pkg. lasagna noodles, cooked and drained
1 jar spaghetti sauce
1/2 cup shredded Parmesan cheese


In skillet over medium-high heat saute mushrooms in oil, add garlic and onion; cook till tender. Reserve 1/2 cup of mushroom mixture. In large bowl combine remaining mushroom mixture, ricotta, provolone, spinach, salt, pepper, and egg. Mix well and spoon about 1/2 cup of mixture down the center of each noodle. Roll noodles up. In small bowl combine reserved mushrooms and the spaghetti sauce. Spoon about 1/2 cup sauce mixture in bottom of a rectangular baking dish. Arrange lasagna rolls, seam side down, in sauce; spoon remaining sauce over roll-ups. Cover and bake at 350 for 35 minutes, or until heated through. Uncover; sprinkle with Parmesan. Bake 5 more minutes, or until cheese is melted.

Number of Servings: 6