Cook Book: The-Sopranos.com

Italian Recipes: Page 1

Pomodoro ripieni di riso (Rice-Filled Tomatoes)
You'll need:
8 big, ripe tomatoes
8 table spoons of uncooked rice
3 table spoons of olive oil
butter
one garlic boat
parsley
basil
salt
pepper

Cut the "lid" off the tomatoes and gut them, then place them on a platter. The insides of the tomatoes are to be pressed. In the resulting juice you mix rice, oil, herbs, spice and crushed garlic. Place the tomatoes close together in a form, and fill them about half full with the rice mixture. Do not put too much in - remember, the rice is uncooked and will get a lot bigger! Place the tomato lids back in place and in the end place a little butter on top of each. Put the form in an oven pre-heated to ca 200 degrees, and cook for about 45 minutes or until the rice is cooked. Pour off the extra juice and serve.

Pollo alla Marengo (Chicken Marengo)
You'll need:
1 chicken
5-6 ripe tomatoes or 5-6 hermetic tomatoes without sauce
3 table spoons of cognac
4 table spoons of olive oil
1 garlic boat
1/2 tea spoon dried sage
1/2 tea spoon dried rosemary
1 table spoon of chopped parsley
salt
pepper

Cut the chicken into eight parts. Heat the oil along with the garlic in a casserolle (preferably terracotta), and fry the chicken over heat. Remove the garlic before it gets colour. When all the pieces of chicken have an even colour, pour the cognac over. Let it vapourize a little, and put the tomatoes in along with the herbs. If you are using fresh tomatoes, cut them into suitable pieces. Let the chicken simmer under lid over low heat until it is tender - about half an hour. Serve with, for example, fried potatoes or bread. The chicken is not supposed to float in sauce, rather be just moist and aromatic.

Pasta with eggplant
You'll need: (for 4 people)
400 grams of penne or spaghetti
2 eggplants
1/2 onion finely chopped (optional)
1 1/2 tins of chopped tomatoes
vegetable cooking oil
Extra Virgin olive oil
salt
cayenne pepper

Wash the eggplants, cut into 1 cm thick slices, then into 1 cm strips and then dice the strips. Heat the vegetable oil in a large frying pan and when it's hot enough fry the diced eggplant for 15 minutes. When the eggplant is golden, take it out of the pan and place it on some sheets of absorbent paper to eliminate excess oil. Chop the onion finely. Fry it lightly in some extravirgin olive oil. When the onion is golden, add the diced eggplant and the chopped tomatoes. Mix and season with salt and cayenne pepper. If you don't like onions, place the fried diced eggplant directly in a non-stick frying pan, without using oil if you prefer, and add the tomatoes immediately. Add half a glass of water. Cook the ingredients for about 15 minutes. Pour this sauce onto the pasta which you will already have cooked 'al dente'.

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