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Italian Recipes: Page 2 |
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Ziti colla salsa rubra (ziti with ketchup)
Zitis are a kind of long, hollow maccheroni which is sort of like penne only thinner, that you break in suitable lengths. In this case about 5 cm long pieces will do.
You'll need:
400 grams of ziti
salt and pepper
3 egg yolks
5 table spoons of cream
5 table spoons of ketchup
150 grams of chopped ham
200 grams of grated Emmenthaler cheese
50 grams butter
Boil the zitis in lightly salted water. Whip up the yolks with the cream, ketchup, ham and cheese. Add salt and water after taste. Pour out the water and put the pasta in a warm bowl. Pour sauce and butter over, and blend until butter is melted. Serve immediatly.
Involtini Della Nonna (Grandma's Meatrolls)
You'll need:
400 grams of thinly sliced beef
100 grams of ham
1 celery stalk, or 1 slice of celery root
1 carrot
1 onion
1 garlic boat
1/2 deciliters of bouillon
1 deciliter of white wine
flour
salt
pepper
sage
oil
butter
4 big slices of white bread
Pound the slices of beef as thin as possible, and part them in suitable slices, about 8-10 centimeters squares. Put a piece of ham on each slice of beef. Carve celery and carrot in thin strips, and put some of these on each slice of beef. Sprinkle carefully salt, pepper and sage on top, then roll the slices together. Use cocktail sticks or a suitable type of thread to keep them together, and turn them lightly in the flour. Chop the onion and garlic. Warm a mixture of butter and oil in a pan, and fry the rolls. Put the chopped vegetables in the pan the last part of the frying time. When the rolls have a nice, even colour and the onion's glossy, add one glass of white wine. Turn down the heat a bit, and when the wine is somewhat vapourized, add a bit of water. Let the rolls simmer under a lid for about an hour.
Fry the loaves of white bread in butter, or toast them (without butter). Put the slices on a serving dish, and spread the rolls on them. Pour the sauce over so it'll get into the bread.
Cannelloni Made The Piemonte Way
You'll need:
ca. 400 cannelloni-tubes
Béchamel:
4 table spoons of flour
2 table spoons of butter
1 liter of milk
100 grams of shredded cheese
salt
pepper
Filling:
ca. 400 grams of meat slices (like pork or calf)
300 grams of frozen spinach
50 grams of shredded cheese
2 eggs
2 table spoons of béchamel
nutmeg
salt
pepper
First of all, prepare the béchamel. Set aside two table spoons for later use. Spice it up with as much salt and pepper as you prefer.
Chop up the meat. Steam the spinach until there's no water left in it. Mix the spinach with the meat and stir in the two table spoons of béchamel, the eggs and the cheese. Mix it thoroughly and spice up with as much nutmeg, salt and pepper as you prefer. Remember, the farce shouldn't be too loose. Fill up the cannelloni tubes. Put the cannellonis in a form where they can lie side by side. Pour the béchamel over and make sure everything's covered. You could put some more shredded cheese on top if you like that. Put the form in an oven heated to 200 degrees for about half an hour, or until the top is golden.
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