Clams With Spicy Sausage

http://www.italianfoodforever.com/

This is a very tasty dish that combines fresh, Littleneck clams with chopped spicy salami sausage. I used a sopressatta Calabrese sausage, but you could also use any Italian dry sausage like pepperoni. This dish is quick to put together and as long as your clams are very fresh you cannot miss. Be sure to offer lots of crusty Italian bread to sop up the delicious juice!

Serves 4.

by Deborah Mele

Ingredients:

• 3 Pounds Small Clams (Littleneck Work well)
• 1 Small Onion, Chopped
• 3 Cloves Garlic, Minced
• 3 Tablespoons Olive Oil
• 1/2 Cup Clam Juice Or Fish Stock
• 3/4 Cup Dry White Wine
• 1/2 Cup Strained Tomatoes
• 3 Ounces Chopped Dry Spicy Italian Sausage (See Notes Above)
• 1/3 Cup Chopped Fresh Parsley
• 1 Tablespoon Unsalted Butter
• Salt & Cracked Black Pepper

Instructions:

• Heat the oil in a large, heavy skillet.
• Add the onion and cook until soft and translucent.
• Add the garlic, chopped sausage and cook for another couple of minutes.
• Add the clam juice, wine, and tomato sauce and cook until reduced to about 2 cups.
• Season with salt and pepper.
• Add the clams, cover and cook for about 5 minutes or until the clams have opened.
• Discard any clams that do not open.
• Add the fresh parsley and shake the pot to combine.
• Ladle the clams and juice equally into individual bowls and serve hot.
  

Seafood Soup Trieste Style

http://www.italianfoodforever.com/

This traditional style of seafood soup combines shellfish with other seafood which is simmered in a tomato flavored fish stock. I love making this type of seafood soup as it really is a whole meal in a bowl. You could vary the seafood as you desire, substituting calamari in for the shrimp, or even using only mussels and clams in the delicious broth. Serve this soup with lots of garlic bread to sop up the tasty soup!

Serves 4 to 6.

by Deborah Mele

Ingredients:

• 1 Pound Meatly White Fish Cut Into 1 Inch Chunks (Sea Bass Or Grouper Are Good Choices
• 1/2 Pound Medium Shrimp, Cleaned And Deveined
• 12 Mussels, Scrubbed And Debeared
• 12 Large Clams
• 16 Littleneck clams
• 1 (14 oz) Can Chopped Tomatoes
• 1 Small Onion, Finely Chopped
• 2 Cloves Garlic, Finely Chopped
• 1 Stalk Celery. Finely Chopped
• 1/4 Cup Olive Oil
• 1 Cup Dry White Wine
• 2 Cups Clam Juice Or Fish Stock
• Salt & Pepper
• Dash Of Red Pepper Flakes
• 1/2 Cup, Chopped Fresh Parsley

Directions:

• Lots Of Crusty Garlic Bread.
  

• In a large stockpot, heat the oil and add the onion and celery.
• Cook until the onion is translucent, and then add the garlic.
• Cook for another minute, and then add the white wine, stock, and tomatoes.
• Bring to a boil and then turn down the heat to medium low.
• Taste and season with the salt, pepper and red pepper flakes as desired.
• Add the white fish, and clams, and cook for 1 minute.
• Add the mussels and shrimp, and cook another minute, or until the shellfish have opened.
• Just before serving, stir in the fresh parsley.
  

• Divide the seafood mixture equally in bowls with the broth.
• Serve garlic bread on the side to sop up the tasty juices.

Agnello Scottadita

http://www.italianfoodforever.com/

I do not eat red meat often, but I do love grilled lamb from time to time. Scottadita roughly translates as "burned fingers", as it is said that this dish is so delicious that you will not be able to wait until it cools before you dig in and enjoy it, burning your fingers in the process. The aroma of lamb grilling with fresh herbs reminds me of our trips back to Italy where we would find this dish on many menus.

Red meat is most often cooked rare or medium rare in Italy, but if you prefer your meat cooked more than that just leave it on the grill a little longer.

Serves 4

by Deborah Mele

Ingredients:

• 16 Lamb Rib Chops
• Zest Of 2 Lemons
• 1/4 Cup Fresh Mint
• 1/3 Cup Olive Oil
• 2 Cloves Garlic
• Sea Salt & Cracked Black Pepper

Directions:

• Lemon Wedges.
• Place all the ingredients except the lamb in a food processor and pulse until coarsely chopped together. Rub the mixture into the lamb chops and refrigerate them for 2 hours. Bring the lamb to room temperature.
• Preheat the grill, and then grill the chops until they are medium rare, or about 2 minutes on each side. Place the chops on a serving platter with the lemon wedges and serve hot.

Marinated Lamb Loin Chops

http://www.italianfoodforever.com/

We are lucky enough to live near a butcher here in Toronto that sells boneless lamb loin chops that are rolled and tied. If you cannot find boneless chops you can simply use bone in loin chops in this recipe. I love lamb cooked rare with a golden brown crust and find this cooking method where we sear the chops very well first and then finish cooking them in the oven works perfectly!

The cooking times are general as it depends on the thickness of your lamb and if it is bone in or boneless. I serve these lamb loins with a side salad of bitter greens dressed in a zesty orange vinaigrette. Alternatively, you could grill these lamb chops over medium high heat for about 5 minutes on each side.

Serves 4.

by Deborah Mele

Ingredients:

• 4 Large Boneless Lamb Loin Chops
• 1/4 Cup Olive Oil
• 1 Tablespoon Fresh Thyme, Chopped
• 1 Tablespoon Fresh Parsley, Chopped
• 2 Teaspoons Fresh Mint, Chopped
• 2 Cloves Garlic, Minced
• Zest Of 1 Lemon
• 1 Teaspoon Salt
• 1/4 Teaspoon Black Pepper

Directions:

• Mix together all of the marinade ingredients and place in a shallow casserole dish along with the lamb ensuring the marinade coats the lamb well.
• Refrigerate for at least two hours or up till 6 hours.
• Remove from the refrigerator 45 minutes before you are ready to cook to allow the meat to come to room temperature.

• Preheat the oven to 400 degrees F.
• Heat a heavy oven-proof frying pan at medium high heat.
• Sear the lamb very well one both sides until golden brown.
• Place the pan in the hot oven until the lamb is cooked to your desired doneness.
• We find 6 to 8 minutes will cook our 2 inch lamb chops to a nice warm rare.
• Serve hot.

Porcini Dusted Sea Scallops With Tomato Relish

http://www.italianfoodforever.com/

I was at the St. Lawrence market this past weekend and couldn’t resist the huge, creamy white sea scallops on display. I decided to lightly dust them with dried porcini mushroom powder, sear them, and serve them with just a little fresh tomato relish. They were cooked perfectly, and delicious! You wouldn't think that porcini and scallops would be a good mix, but the porcini actually seems to bring out the sweetness of the scallops. I chose thyme as my fresh herb of choice for the tomato relish to compliment the porcini flavor.

Serves 4.

By Deborah Mele

Ingredients:

• 12 Large Sea Scallops
• 2 Tablespoons Dried Porcini Powder (See Note Below)
• 4 Tablespoons Unsalted Butter
• Salt & Pepper To Taste

For The Relish:

• 6 Ripe, Plum Tomatoes
• 1 Clove Garlic, Peeled And Minced
• 1 Tablespoons Olive Oil
• Salt & Pepper
• ½ Teaspoon Chopped, Fresh Thyme

Directions:

• Cut the tomatoes in half, cutting away the core end.
• Carefully squeeze the tomatoes to remove most of the seeds trying not to damage the pulp.
• Cut the tomatoes into a small dice (1/2 inch pieces) and place in a bowl.
• Add the garlic, olive oil and thyme, and then season with salt and pepper.
• Mix well and set aside.

• Lightly pat the scallops dry, and sprinkle on some of the porcini powder on both sides.
• Heat the butter in a heavy frying pan until it is sizzling and just beginning to turn light brown.
• Add the scallops, and cook on medium high heat for about 3 minutes on each side.
• The scallops should have a light, crisp outer crust, but remain tender inside.
• Once they have all been cooked, place three scallops on each plate with a little of the tomato relish on top to serve.

Note:
If you cannot find dried porcini powder, then simply grind your own by placing dried porcini mushrooms in a blender or food processor and pulsing until finely ground.

Tagliata

http://www.italianfoodforever.com/

Tagliata di Manzo con Rucola ~ Combining a great steak with peppery arugula salad might sound like an odd idea, but I guarantee that once you've tried it, you won't want to eat steak any other way.

Traditionally this steak is always served rare, but if desired you could cook it a little more. It should be meltingly tender though to contrast sharply with the crisp, peppery lettuce.

Serves 4.

by Deborah Mele

Ingredients:

• 4 Medium Sized Good Quality Steaks At Least 1 1/2 inch Thick- T-bone, or New York Strip
• 3 Tablespoons Olive Oil
• 2 Bunches Fresh Arugula, Washed and Dried
• Coarsely Ground Pepper
• Coarsely Ground Sea Salt

Directions:

• Lightly rub the steak with the oil, and sprinkle with pepper.
• Grill over an open grill for about 4 minutes on each side.
• Your steak should be rare inside.
• Trim the fat, and carve the steak into 1/4 inch slices.
• Serve on a bed of arugula, drizzle with a little more olive oil, and sprinkle with sea salt.
• Serve.

Cooking Tip:

Arugula can now be found at many grocery stores or Italian specialty stores. If you are having trouble finding it, speak to your grocery manager at your local grocery. Mine always will carry it if I request it.

Prime Rib Roast

http://www.italianfoodforever.com/

This cut of beef is extremely easy to prepare as long as you use a meat thermometer. Serve simply with a sauce made by deglazing the pan with red wine. My family does not eat beef too often, but we decided to cook a prime rib roast as a special treat on New Year’s Day. Cooking prime rib is actually extremely easy, and the only trick is to select the right cut of beef, and using a thermometer to know when your roast has reached the correct temperature. This cut of beef is traditionally eaten rare, or medium rare and those who prefer their beef a little more cooked would enjoy the end cuts.

This beef is so delicious it really does not need a lot done to it, but I used some reduced beef stock and red wine to deglaze the pan and create a delicious sauce to drizzle on the beef when it is served. Ask your butcher to trim and tie your roast when you buy it to save time. I served my roast with gorgonzola mashed potatoes and shredded brussel sprouts as is shown in the photo.

Serves 6 to 8.

by Deborah Mele

Ingredients:

• 1 Three Rib Prime Rib Roast, Trimmed & Tied
• 1 Tablespoon Olive Oil
• 1 Tablespoon Cracked Black Pepper
• 1 Tablespoon Coarse Sea Salt
• 1 1/2 Cups Dry Red Wine
• 1 Cup Reduced Beef Stock (Start With 1 1/2 Cups And Reduce To 1 Cup)
• 2 Tablespoons Butter
• Salt & Pepper

Directions:

• Preheat the oven to 450 degrees F. Rub the roast with the olive oil, and then the salt and pepper. Place the roast in a heavy oven proof pan fat side down, and bake at 450 degrees for 20 minutes. Reduce the heat to 325 degrees, and continue to cook until a meat thermometer registers 115 degrees F. which will take about an hour and a half. Transfer the roast to a platter, and let it rest. The roast will continue to cook as it sits, rising as much as 10 degrees.
• Remove excess fat from the pan used to roast the beef, and add the red wine. Cook over medium high heat, scraping the browned bits from the bottom of the pan. Cook for 5 minutes and then pour the reduced wine through a sieve into a smaller pot. Add the beef stock and continue to cook over medium high heat until the liquid has thickened and reduced by almost half. Taste, and add salt and pepper as needed. Whisk the 2 tablespoons of butter into the sauce. Keep warm while you cut the beef. Slice the beef into 1 inch slices across the grain, and then around the bone. Serve immediately with a drizzle of the reduced wine sauce.

Mushroom Veal Marsala

http://www.italianfoodforever.com/

In this tasty recipe, tender veal scallops are topped with a light mushroom marsala wine sauce. Since veal scallopini can be quite expensive, you could substitute either chicken or turkey cutlets, just use a meat mallet to pound them to equal thickness.

Serves 4.

by Deborah Mele

Ingredients:

• 6 oz. Cleaned, Thinly Sliced Mushroom (Portobello Are Nice)
• 2 Tablespoons Oil
• 2 Tablespoons Unsalted Butter
• 8 Thin Slices Veal Scallopini (About 1 1/2 Pounds)
• All-Purpose Flour Seasoned With Salt And Pepper
• 1/2 Cup Sweet Marsala Wine
• 3/4 Cup Chicken Broth
• Salt & Pepper

Directions:

• Place the seasoned flour in a plastic bag and add the veal scallops.
• Shake until they are well coated.
• Set aside.
• In a large skillet, heat the oil and butter until bubbly.
• Add the mushrooms and cook until golden brown.
• Remove to a separate dish. Fry the cutlets in the skillet one minute per side.
• Remove to the dish with the mushrooms.
• Add the Marsala wine, and deglaze, scraping up any browned bits from the bottom.
• Add the chicken broth and cook until the sauce has reduced by half and has thickened.
• Taste and add salt and pepper as needed.
• Return the mushroom and veal to the pan to reheat.
• Serve the veal with a good sized spoonful of the mushroom marsala sauce.
  

Orata With Olives And Potatoes

http://www.initaly.com/regions/liguria/cinq.htm#recipe

Ingredients:

• 1.5 kg Orata
• 500 g potatoes
• 100 black olives (preferable Ligurian)
• Olive oil
• 2 glasses of dry white wine
• Bay leaves (according to taste)
• Salt

Method:

• Scale, gut, wash and pat the fish dry and place on the layer of bay leaves and a little olive oil, which cover the bottom of the baking tray.
• Peel and finely slice the potatoes, then place around the fish.
• Salt (add pepper if desired) and add more olive oil to the fish or potatoes if deemed necessary.
• Bake in a hot oven (220 C) for about 10 minutes; remove the tray from the oven, pour the wine over the fish and add the olives.
• Bake for another 10-12 minutes or until cooking is completed.

Stuffed Mussels

http://www.initaly.com/regions/liguria/cinq.htm#recipe

Ingredients:

• 1 kg of mussels
• 1 egg
• 100 g mortadella
• Fresh breadcrumbs soaked in milk
• 1 sprig of parsley
• A pinch of thyme
• A pinch of marjoram
• 2 cloves of garlic
• 100 grams of grated Parmesan
• 30 g. grated pecorino
• 1 onion
• 300 g tomatoes
• ½ glass of white wine
• Salt and pepper
• 4 tablespoons of olive oil

Method:

• Wash well, scrape and force open with a knife about 2/3 of the mussels trying not to stretch the valves, and leaving them to drip on a sloping plate.
• Put the remaining mussels in a pan at a medium heat for about 4 minutes until the mussels open.
• Remove from the pan, chop and mix with the mortadella, breadcrumbs, garlic, and other herbs.
• Add the cheese, salt, pepper and bind with the egg.
• Mix together until smooth.
• Spoon the filling into the mussels and close the shells.
• In a deep pan heat the oil and lightly fry the chopped onion; pour the white wine over the onion and leave to evaporate (about 3 minutes) over a low heat.
• Pour on the sieved tomatoes - raise the heat and cook for about five minutes.
• Remove from heat and place the mussels in the pan.
• Return to heat, adjust seasoning, cover and simmer for approximately 30 minutes or until fully cooked.
  

Acquacotta

http://www.initaly.com/itathome/food/kyle.htm

The Maremma, the coastal region of Tuscany that extends from Livorno to the border between Tuscany and Lazio, is famous for its livestock, its cowboys, and Acquacotta, literally cooked water. The dish is generally served as a one course meal, and in the past was eaten in the field by shepherds and stockmen. As is the case with any regional dish, there are as many versions as there are cooks.

Serves 6.

Ingredients:

• ½ cup olive oil
• A six inch stick of celery, a small carrot, and three small onions, minced together
• ½ a small, crumbled hot pepper, or more, to taste
• Salt to taste
• 2 pounds beet greens or spinach, stemmed, washed and coarsely chopped
• 1 pound peeled, chopped ripe tomatoes (canned will do in a pinch)
• Up to a pound of vegetables such as peas, beans, bell peppers, artichoke hearts, or whatever else is in season that you might fancy (optional)
• 1½ quarts boiling water
• 5 eggs, beaten in a bowl
• ½ cup grated pecorino Toscano (pecorino Toscano is relatively mild - substitute Parmigiano, not pecorino romano)
• ½ teaspoon salt (omit if the cheese is sharp)
• Thinly sliced toasted Italian bread

Instructions:

• Set a heavy bottomed pan on the fire. When it's hot, add the oil and the onion mixture; season the mixture with salt and the chili pepper. When the onions have turned translucent, add the greens. Cover and cook over low heat till the greens have wilted, then add the tomatoes and the other vegetables, if you're including them. Simmer for about twenty minutes, then add the boiling water. Check the seasoning, and simmer for another twenty minutes.
• Meanwhile, mix the eggs and cheese together, adding salt if necessary.
• Line the bottoms of your soup bowls with thinly sliced toasted bread and spoon the beaten egg mixture over the bread. Bring the soup to the table, stir it well, and ladle it into the bowls.

Pollo alla Griglia

http://www.initaly.com/itathome/food/kyle6.htm

Spring is arriving, and with it barbecues. Since grilled chicken is a perennial favorite you may think there's really no reason for yet another recipe. However this, which Vittorio uses when he grills chickens for the Misericordia Di Fiesole's cookouts, is a cut above most: Simple, delicately flavored, and mild enough that you won't need to chase your drumstick with a quart of beer.

Ingredients:

• A chicken
• 1 tablespoon coarse sea salt (Kosher salt will work fine)
• 3-4 leaves of fresh sage
• 2 cloves garlic
• A 10-inch sprig of rosemary
• Pepper to taste (go easy)
• A quarter cup of olive oil

Instructions:

• Split the chicken up the breastbone, squash it flat, and fold the wings up behind its back.
• Strip the leaves from 6 inches of the sprig of rosemary (reserve the rest to serve as a brush) and mince them with the sage, salt and garlic. Once the mixture is reduced to a paste, add a little bit of ground pepper to it, stir half the oil into it, and rub it into the chicken. Let the chicken marinate for an hour or so. In the mean time, build a hot fire in your barbecue.
• Place the chicken on a rack about 6 inches above the coals and grill it, turning it often and basting it with the remaining olive oil. Don't be surprised if the grease from the bird catches fire -- merely lift it out of the way until the flames subside. The chicken will take an hour or slightly more to cook; it will be done when the meat begins to pull up along the drumsticks and the juices run clear if you insert a skewer into the hip joint.
• Grilled chicken goes wonderfully with grilled sausages (use sweet Italian sausages, and prick the skins before you put them on the grill) and grilled vegetables.

Tuscany Shrimp & Vegetables

http://italiancook.ca/seafood.htm#item7

Serves 4.

Ingredients:

• 1 lb medium shrimp, peeled and deveined
• 1/2 cuo St. Dalfour Marinade
• 1 red onion peeled and sliced
• 1 red bell pepper sliced
• 1/2 cup water
• pinch of salt or two to taste

Directions:

• Heat a 12 inch saute pan to medium hot, add two 2 tablespoons of Marinade and saute peppers and onions.
• Stir 5 minutes over medium heat and then add the shrimp.
• Cook 2 minutes, add water and remaining Marinade and bring to a simmer.
• Serve immediately over rice or pasta.

Scampi with Gorgonzola

http://italiancook.ca/seafood.htm#item1

Serves 4.

Ingredients:

• 12 medium scampi
• 200g of rice
• 200g of Gorgonzola
• 200g of cream
• 1 Tablespoon of Mustard
• Salt and pepper
• 1 onion
• 1 clove of Garlic

Directions:

• Heat seafood stock.
• Chop the onion and put in pan. Add the rice and cover it with the stock.
• Boil in a serving dish- as soon as the stock boils, cover the serving dish and put into oven.
• Cook until the stock has been absorbed.
• Clean the scampi, removing heads and shells.
• Fry them with garlic.
• Add the cream, the gorgonzola, mustard, salt & pepper.
• Mix carefully under low heat. Take the rice out of the oven and put into serving dish. Pour the sauce and the scampi in the middle.
• Serve very hot with a separate tomoato sauce.

Grilled Eggplants with Fresh Mint and Balsamic Vinegar

http://www.initaly.com/shop/r2.htm

Serves 4.

Ingredients:

• 2 young eggplants
• Salt
• 6 T extra-virgin olive oil
• 1 T balsamic vinegar
• 5-6 fresh mint leaves, chopped
• 2 garlic cloves, peeled, blanched and chopped

Instructions:

• Cut the eggplants across into 1/2-inch thick slices.
• Place them in a colander, sprinkle with salt and leave to drain for about 30 minutes.
• Rinse the eggplants and pat dry with paper towels.
• Brush them with a little of the olive oil, place under a preheated grill and cook for 5-6 minutes on each side until charred and tender.
• Meanwhile, whisk the rest of the oil, the vinegar, mint, garlic and a little salt.
• Dress the eggplants with this mixture while they are still hot.
• Set aside to cool.
• Serve with roasted preserved peppers and zucchini as a first course.

Pesce al cartoccio (Wrapped Grilled Fish)

http://www.initaly.com/shop/r1.htm

Ingredients:

• Fresh tuna, one slice per person about 1" thick
• 1/2 cup balsamic vinegar
• Salt & pepper to taste
• 1 cup fresh mint leaves
• 2 tsp. dried oregano
• 2 large onions, sliced thin
• Extra-virgin olive oil

Instructions:

• Combine the vinegar, salt, pepper, mint leaves and oregano in a non-reactive pan.
• Marinate the tuna slices in the liquid for 15 minutes.
• Prepare a large piece of aluminium foil for each slice of fish, by brushing the foil with oil and lining it with sliced onions.
• Drain the fish and place each slice on a piece of aluminium foil.
• Cover with another layer of onions.
• Tightly seal the foil around each slice of fish and cook on the grill for 10-15 minutes per side, or in a 350-degree oven for 15 minutes.

Stuffed Lobster

http://www.italianchef.com/stuffed-lobster.html

This recipe comes from my Cousin Sal and the dish is the centerpiece of his traditional Christmas Eve meal with his family. Chopping up the meat from the claws and including it in the stuffing is a really nice touch.

Serves 4.

Ingredients:

• 2 lobsters, 1 1/2 - 2 pounds each
• 1 cup bread crumbs
• 2 tablespoons parsley, finely chopped
• 4 tablespoons extra virgin olive oil
• salt and pepper to taste
• 2 tablespoons butter
• 1 cup fish or chicken broth

Method:

• Preheat oven to 400 degrees. Fill a pot with water place over high heat, bring to a boil, then lower to a simmer.
• Cut each lobster straight down the center from head to tail, and remove guts.
• Remove the claws, and add to the simmering water, cook for 8 minutes. Remove meat from the claws, and chop coarsely.
• Toss the claw meat together with the bread crumbs, parsley, 2 tablespoons of the extra virgin olive oil, salt and pepper. Place lobsters in a baking pan and stuff the cavities with the bread crumb mixture. Put 1 tablespoon butter on each lobster tail.
• Add broth and remaining 2 tablespoons olive oil to the pan and bake in preheated oven for 10-15 minutes until the stuffing browns and tail meat becomes opaque. Serve with lemon wedges.

Clams and Mussels Posillipo

http://www.italianchef.com/posillipo.html

You don't see mussels and/or clams Posillipo on too many menus anymore, which is really a shame because it is a great dish. Foodie "purists" will claim that dishes such as this are not really Italian but Italian-American inventions. I am pretty sure that in Naples, which Posillipo is a neighborhood in, you will find fish in a similar light tomato sauce. Just because they don't call it Posillipo doesn't mean that it is a different animal. People get too caught up in semantics sometimes, when they should just be enjoying good food.

Serves 4.

Ingredients:

• 2 tablespoons of olive oil
• 1 clove of garlic, finely chopped
• 1 cup dry white wine
• 1 cup of fish broth
• 1 35 oz can of imported Italian tomatoes
• 2 large basil leaves, washed, patted dry and chopped
• salt and freshly ground pepper to taste
• 1 dozen small clams, washed thoroughly
• 1 dozen mussels, washed thoroughly

Method:

• In a large heavy pot heat olive oil over medium high heat. Add garlic and saute until softened, about 2 minutes.
• Add white wine and cook for 1 minute, then add the fish broth. Crush the tomatoes and add to the pot with their juices. Add basil, salt and pepper then bring to a simmer and cook for 15 minutes.
• Add the clams and mussels to the pot, cover tightly and cook until the shells open.
• Transfer clams and mussels to serving plates, pour sauce over and serve.

Clams Oreganato

http://www.italianchef.com/clams-oreganato.html

Clams Oreganato. Baked Clams. Stuffed Clams. No matter what you call them, they are a great starter for your Christmas Eve fish dinner. It is very important that the stuffing stays moist and does not become dried out. If the bread crumb mixture feels too dry, you may have to add a little more oil, use your judgment.

Serves 4-6 as an appetizer.

Ingredients:

• 2 cups bread crumbs
• 1/4 cup olive oil
• 2 cloves of garlic chopped very fine
• 2 tablespoons chopped parsley
• 1 teaspoon paprika
• 24 cherrystone or littleneck clams, scrubbed
• 2 cups fish or chicken broth
• 2 lemons, cut into wedges

Method:

• Pre-heat oven to 375 degrees.
• Combine bread crumbs, olive oil, garlic, parsley, and paprika in a medium bowl. Mix together well, mixture should be moist to the touch.
• Place clams in a baking pan and pack about 2 teaspoons of the bread crumb mixture loosely into each clam.
• Pour broth around clams, making sure not to cover clams and wash away bread crumb mixture.
• Place in oven and bake for 15-20 minutes until done.
• Transfer Clams to serving plates and drizzle a little of the juice from the baking pan on top of each clam. Serve with lemon wedges.
  

Beef Braciole

http://www.italianchef.com/braciole.html

This is a great dish to make on a wintery Sunday afternoon. Ricotta Gnocchi is a great accompaniment to this dish . Just follow steps 1 thru 6 of our Gnocchi di Ricotta Alla Romana recipe to make the pasta. When the braciole are almost done cooking, bring a pot of water to a boil add some salt and the gnocchi, and cook until the gnocchi float to the top. Drain the gnocchi, put back in the pot, add some of the sauce from the braciole and stir up. Serve the gnocchi with the braciole, spooning braciole sauce on top. In the absence of the gnocchi, any pasta such as ziti, penne, or rigatoni can be substituted.

Serves 4

Ingredients:

• 1 lb boneless beef round, cut into 4 thin slices approximately 1/3 inch thick
• 4 slices of prosciutto
• 1 tablespoon pignoli beans(pine nuts)
• 2 tablespoons grated pecorino romano cheese
• 2 garlic cloves, chopped
• 2 tablespoons parsley, chopped
• 1/2 cup olive oil
• 2 28oz cans imported Italian tomatoes
• 1/4 cup tomato puree
• 2 bay leaves
• 3 fresh basil leaves, torn into small pieces
• 1 medium yellow onion, chopped fine
• 2 carrots, peeled and chopped fine
• 2 celery stalks, chopped chopped fine
• 1 cup dry red wine
• flour spread on a plate for dredging
• salt & pepper to taste

Method:

• Place each slice of beef between 2 sheets of plastic wrap and pound with a meat pounder until 1/4 inch thick. Sprinkle with salt & pepper. Lay a slice of prosciutto on each one and sprinkle evenly with with the pignoli beans, pecorino romano cheese, garlic and parsley. Roll up the slices, tucking in the ends and tie with kitchen string.
• Heat 1/4 cup of the olive oil in a large frying pan over medium heat. Dredge the braciole in flour shaking off any excess, then place in the pan. Cook until browned on all sides, about 15 minutes.
• Heat the other 1/4 cup of olive oil in a large saucepan over medium heat. Add the onion, carrots, and celery. Cook, stirring until tender but not browned, about 10 minutes. Add braciole, bay leaves, and salt & pepper.
• Add red wine and cook until most of liquid evaporates, about 2 minutes. Pass the tomatoes, with their juices through a food mill or sieve into the saucepan. Fill one of the tomato cans 1/2 way with water and add to saucepan. Add tomato puree, turn heat to low and cook at a simmer until beef is tender 1.5 - 2 hours.
• Sprinkle the basil over the rolls, and cook for 2 minutes longer. Transfer to serving plates, spoon the sauce over the top and serve at once.