Recipes On Rails: New Recipes tagged with Italian

Cheese Ravioli

2012-05-14 01:33:51 UTC

Ingredients:

Filling
1.0 pound Ricotta
0.5 cup Cheese, Romano grated
0.25 pound Cheese, Provalone grated
0.25 cup Parsley minced

Pasta
4.0 each Egg
4.0 cup Flour, all-purpose +/- as needed
1.0 teaspoon Salt, Morton Kosher
1.0 tablespoon Oil, Olive

Instructions:

Mix the pasta ingredients in a food processor holding back one of the four cups of flour. Process and add additional flour as needed to achieve the right texture. Dough should no be sticky and should clean the sides of the bowl. Flour the ball of dough, place on a work table and cover with an inverted bowl. The dough should rest for about a half hour.

While waiting for the dough, mix the filling ingredients.

You'll want to divide the dough into 6 equal pieces. Each will weigh about .23 pound. (yes, a little less than a quarter pound).

Roll the dough out in a pasta machine. I used 10, then 8, and then 6 to get to this point.

And then I folded it over on itself.

And then processed it through the rollers, getting thinner and thiner, stoping on the thin side of #2. I rolled it twice at this point.

Place several portions of the filling on the dough, spaced evenly.

Brush the pasta with water between the piles of filling.

Roll out another piece of dough to just slightly thinner than the first piece. This is so it ends up being slightly bigger than the first and can drape over the piles of filling.

Pat the pasta down around the piles of filling, trying to release the trapped air. Push the dough down between the filling, to help the pasta seal. Then cut with a pasta cutter.

Continue until you've used up all the filling. I got 25 ravioli, using the 3 pairs of pasta. I did not need to use any of the pasta scraps. If you wanted, you could make more filling and roll out the scraps.

I stored the ravioli on a wire rack while I made them.

Cook in rapidly boiling salted water for about 15 minutes or till tender. Drain and serve.

Servings: 6
Prep Time: 2 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/514

Crostini with chevre, apricots, and nuts

2012-05-19 22:18:28 UTC

Ingredients:

Default
1.0 some Cherve
1.0 each Baguette sliced
1.0 pound Apricots sliced
0.5 pound Berries cleaned
0.25 cup Honey
0.5 pound Walnuts

Instructions:

Procedure is more important than ingredients....

Brush slices of the baguette with olive oil and toast.
Peel and slice (1/8ths) apricot. Heat honey and slightly cook the apricots in the honey to soften. I've tried peaches instead of the apricots...

Slice the chevre and place on top of the toast. Place under broiler to soften.

Arrange the toast on the serving plate... arrange apricot slices around and on the toast. arrange walnut halves around the toast as well. Sprinkle honey around the plate.

Can add some softened dried cranberries or cherries too.... (maybe cook them in the honey to soften)

Quality of bread is VERY important in this dish.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/66

Gorgonzola Sauce

2012-05-19 21:40:03 UTC

Ingredients:

Default
2.0 ounce Shallots
2.0 tablespoon Butter
0.5 cup Wine, White
0.5 cup Stock, Chicken
6.0 ounce Cheese, Gorgonzola
1.5 cup Cream, Heavy
4.0 ounce Marscapone

ThermoMix Recipe
60.0 gram Shallots or leeks
60.0 gram Butter
100.0 milliliter Wine, White
100.0 milliliter Stock, Chicken
170.0 gram Cheese, Gorgonzola
350.0 gram Cream, Heavy
100.0 gram Marscapone or cream cheese

Instructions:

ThermoMix:

Clean the shallots or leeks (here I'm using leeks). Cut into quarters.

With TM set to speed 7 for 5 seconds, and running, drop shallots or leeks through lid onto blades.

Scrape down the shallots/leeks. Add butter and process for 5 minutes at 90C at speed 1.

Add white wine.

Process at 100C for 6 minutes at speed 1, or until most of the wine is evaporated. Can use Varoma temp. if you watch it and make sure it doesn't burn.

Add stock. Process at 100C for 6 minutes at speed 1, or until most of the stock is evaporated. Can use Varoma temp. if you watch it and make sure it doesn't burn.

Add Gorgonzola, marscapone (or cream cheese) and heavy creamm. Process at 90C for 15 minutes at speed 2.

Adjust seasonings (I usually don't need to add anything). Give it a spin at speed 7 for about 3 seconds to makes sure all the cheese is dissolved. Enjoy.

Lobster Ravioli with Gorgonzola Sauce.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/1

Italian Cheesecake

2012-05-19 22:34:28 UTC

Ingredients:

5.0 each Egg large
0.5 teaspoon salt
0.4 pound Sugar
2.0 pound Ricotta
20.0 gram Flour, all-purpose
0.5 teaspoon Baking Powder
2.0 gram Lemon Zest minced very fine
100.0 gram Amaretto Liqueur
25.0 gram Lemon Juice

Instructions:

Preheat oven to 350

Butter and flour a springform pan.

Add ricotta and beat. Slowly add the flour and baking powder. Beat some more.

Add remaining ingredients and beat till smooth. Pour into the springform, and bake for about 40 minutes; cake will have a lightly golden color.

Let cool, and then loosen the sides by running a knife or pastry spatula around the sides. Release the side and remove.

Strain the ricotta to remove excess liquid.

Mince the lemon zest very fine

Assemble ingredients

Beat eggs with sugar and salt in a large bowl.

Servings: 8
Prep Time: 1 hour
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/509

Lobster Ravioli

2012-05-18 07:31:48 UTC

Ingredients:

0.5 pound scallops, sea
0.5 pound Lobster raw
2.0 each Egg
2.0 tablespoon Tomato Paste
0.5 cup Cream, Heavy
0.5 pound Lobster cooked, shredded
1.0 each Egg Whites mixed with water

Instructions:

Make a double recipe of the pasta.

While the dough rests, puree the raw lobster and raw scallops in the food processor. When smooth, add the two eggs, tomato paste, and salt and pepper to taste. Slowly add cream and process till thick.

Mix the diced/shredded lobster into the raw lobster and cream mixture.

Quarter the pasta dough, and roll it out trying to keep it wide. Place a portion of the filling every so often on the dough. Baste the dough, around each portion of filling with the egg white mixture.

Flip the dough over the filling...

Press the dough down, around the mounds of filling.

Cut each portion with a pastry cutter or pizza wheel.

Cook in gently boiling salted water till done, about 7 minutes. Serve with lobster sauce.

Servings: 8
Prep Time: 1 hour
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/560

Meat Sauce

2012-05-18 07:32:19 UTC

Ingredients:

0.25 pound Mushrooms trimmed
1.0 each Bread slice fresh
2.0 tablespoon Milk
1.0 pound Ground Beef 85% lean
1.0 tablespoon Oil, Olive
1.0 each Onion Large, minced
6.0 clove Garlic minced
1.0 tablespoon Tomato Paste
1.0 can Tomatoes, Diced 14.5 oz can
1.0 tablespoon Oregano fresh minced
1.0 can Tomatoes, Crushed 28 oz. can
0.25 cup Cheese, Parmesan grated

Instructions:

Assemble ingredients

Coarsly chop the mushrooms.

Then process the mushrooms in a food processor, and reserve.

Without cleaning processor bowl, add the bread, milk, 1/2 teaspoon salt, and black pepper to taste.

Process until a paste is created.

Add the beef and process until all is well combined. About 6 pulses.

Finely dice the onion.

Heat the oil in a large saucepan over medium high heat. Add onion and mushrooms. Cook till veggies start to brown, and leave a fond on the bottom of the pan.

Add garlic and tomato paste. Cook till tomato paste starts to brown.

Add the liquid from the diced tomatoes and the oregano (reserve some of the oregano). Use the liquid to deglaze the pan, scraping up all brown bits.

Stir in the meat mixture, breaking up any chunks of meat. Cook until meat loses its color, but don't brown the meat.

Add the diced and crushed tomatoes.

Reduce heat to low, and simmer.

After about 30 minutes, when sauce thickens, stir in the cheese and reserved oregano. Adjust seasonings and serve.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/603

Meatballs

2012-05-19 22:25:00 UTC

Ingredients:

Default
3.0 loaf Bread
2.5 dozen Egg
0.75 cup salt
0.09 pound Pepper, Black
0.12 pound Garlic Powder
1.0 cup Oregano
1.25 pound Cheese, Parmesan
1.0 bunch Parsley
15.0 pound Ground Beef

Instructions:

Bread should be cubed.
Parsley should be chopped.
Cheese should be grated.

mix all ingredients for about 15 - 20 minutes.... bake at 450 till done.

**** Note that the salt was too much last time.
suggest reducing to 1/2 cup and check.... please update recipe when done
This note added 12/7/03
******* 2/24/04 *********
New batch with salt cut to 1/2 cup was much improved, and tasted fine, but Jan commented that she was very thirsty the rest of the night.... So we may have to cut a little more.

Also, this time, I tried a half pound of breadcrumbs instead of the bread. Meatballs were very solid... I think they need the lightness offered by the fresh bread. Maybe we want to try a combination next time.

Lastly, I cut the pepper to .04 and they were still a little peppery.... I'd go for .03 next time around... It's a lot of work to grind anyway...... Note added 2/24/04

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/7

Pasta

2012-05-18 12:15:31 UTC

Ingredients:

0.21 pound Flour, all-purpose
0.21 pound flour, semolina
0.25 teaspoon salt
1.0 teaspoon Oil, Olive
2.0 each Egg

Instructions:

Place all ingredients into bowl of a food processor.

Process till everything comes together. Knead briefly, and place under a bowl to rest for 20 minutes.

Divide the dough in half, picking one half to work with. Place other half back under bowl while you work. Pass the dough through the various steps of a pasta machine, until you reach the desired thickness.

Once you've reached the desired thickness, you can use as desired. If making fettuccine, let the uncut dough sit on table a bit to dry out some. Make sure it doesn't stick to the table. Cut as desired.

Thermomix:
One extra large egg per 100 grams of flour works great. Set to closed lid position and process for 2 minutes on interval speed

Servings: 4
Prep Time: 1 hour
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/526

Potato Gnocchi

2012-05-18 05:04:04 UTC

Ingredients:

2.0 pound Potatoes Red are better
1.0 pinch Salt, Morton Kosher
1.0 cup Flour, all-purpose

Instructions:

First off, all the measurements are estimates. Potatoes never weigh out evenly, and the flour depends on the moisture content of the potatoes.

Steam the potatoes till done. Length of time will depend on the size of the potatoes. When done, peel the skins off. They will come off easily.

Flour your work surface well.

Rice the potatoes onto the floured work surface.

Adding as much flour as is needed, work the potatoes into a dough. This is a feel type of thing. Too much flour will make the gnocchi tough, and not enough will cause them to fall apart when boiled. Knead the flour into the dough till it's smooth, but still somewhat sticky.

Roll the dough into a rope about the thickness of your thumb.

Cut off pieces that are about 1/2 inch long. You can roll them off the tines of a fork if you like to give them more sauce holding ability.

Cook in boiling well salted water. Gnocchi are done about 2 minutes after they rise to the surface. DO NOT bring water to rolling boil like in the picture, as it's easy to over cook them and they'll fall apart.

Cut off a portion of the dough.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/530

Rice and Lentil Stew

2012-05-19 21:53:59 UTC

Ingredients:

Stew
3.0 tablespoon Oil, Olive
0.5 cup lentils, brown
15.0 stem Parsley minced
1.0 each Garlic minced
2.0 cup Stock, Chicken hot
1.0 cup Rice, Arborio
2.0 tablespoon Tomato Paste

Instructions:

Simmer the lentils in water for about 45 minutes, uncovered, or until tender. Drain.

While lentils cook, heat olive oil in a pan over medium heat, and saute the parsley and the garlic. Cook briefly, and then add the rice. Saute for about a minute. Disolve the tomato paste in the stock and add that mixture to the rice. Season with salt and pepper. Bring to a boil, and then reduce heat, cover, and simmer slowly till rice is tender, about 25 mintues. When rice is done, adjust seasonings and add the lentils. Mix and serve.

Servings: 4
Prep Time: 1 hour
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/499

Sicilian Dough

2012-05-19 21:44:26 UTC

Ingredients:

Default
1.625 pound Flour, all-purpose
1.0 pound water
18.0 gram salt
27.0 gram Sugar
0.1 pound Oil
2.4 gram Yeast

Instructions:

Combine the ingredients and mix for 2 minutes on low followed by 8 minutes on medium. While mixing grease a Sicillian pan.

Shape dough into a ball and place in the middle of the pan. Turn dough over to grease both sides of dough. Allow to rest briefly.

Start to shape the dough, stopping when dough give some resistance. Allow dough to rest for 10 - 20 minutes.

Finish shaping dough, pushing into corners and creating crust around edge of the pan.

Mix 4 oz. of pizza sauce (not Sicillian pizza sauce) with 4 oz. of water.

Baste the dough with the loose sauce.

Allow to rise for about an hour

Pre-bake at about 400F for about 10 minutes.

Allow to cool till needed. For 2nd bake, if the 1st bake went too far, like in the picture, you can wrap the crust in foil to protect it. Otherwise, it can get pretty dark in the 2nd bake.

For the 2nd bake, add the sauce and reheat the pizza in a 400F oven for about 15 minutes. Protect the crust if needed.

Add your favorite toppings and finish in the oven. Note that I've put the cheese on in pieces leaving gaps between the cheese. The gaps give you a place to cut the pizza. Without the gaps, the pizza cutter pushes the cheese into the gap/cut, pulling it off the slice of pizza.

Servings: 2
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/3

Stufato

2012-05-02 01:05:40 UTC

Ingredients:

0.5 pound Percatelli cooked
0.5 cup Oil, Olive
18.0 each scallops dry
24.0 each Shrimp Jumbo, cleaned
50.0 each clams littleneck
2.0 pound Mussels cleaned
2.0 pound Haddock cut into cubes
6.0 each Tomatoes, Plumb skinned, deseeded, and chopped

Instructions:

Prepare stufato sauce (recipe below) and cook off the percatelli. Divide the olive oil between the pots. You want it to coat the bottom of the pot. (I like to use la cruset pots for this, but you can use any individual pots with a tight fitting lid).

Assemble and clean the seafood.

Divide the cooked pasta between the pots. Toss to coat with oil and to oil the sides of the pots.

Add the shrimp and scallops.

Add the fish, clams and mussels.

Divide the tomatoes between the pots.

Divide the stufato sauce between the pots.

Cover and bake in a 500 degree preheated oven (as hot as it goes) for about 10 minutes, or till mussels and clams open. Don't overcook.

Serve pot in a big soup bowl.

Turn out into bowl at the table.

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/646

Stufato Sauce

2012-05-19 03:07:04 UTC

Ingredients:

40.0 gram Shallots
10.0 gram Garlic
50.0 gram Oil, Olive
1.0 can Tomatoes drained 28oz.
0.25 teaspoon salt
0.5 teaspoon Sugar
2.0 tablespoon Butter
0.25 cup Basil, Fresh chopped

Instructions:

Clean the garlic and the shallots.

Add olive oil to the ThermoMix. Set ThermoMix to speed 7 for 5 seconds. Drop garlic and shallots onto spinning blades through hole in the lid. Process for 5 minutes at 100C at speed 2. (If you don't have a ThermoMix, mince shallots and garlic. Saute in olive oil till soft and fragrant.)

Add 1 can of drained whole tomatoes, the salt, sugar, and black pepper to taste (can add some pepper flakes if you want it spicier). Process at 90C for an hour at speed 2.

Add butter and process at speed 5 for 5 seconds. Add basil and process at speed 3 reverse for 5 seconds. Adjust seasonings and use.

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/645

Tomato Sauce

2012-05-19 22:26:15 UTC

Ingredients:

Main
5.0 pound Bones, beef cleaned and rinsed
4.0 each Carrot chopped
1.0 bunch Celery chopped
6.0 each Onion very large onions - chopped
6.0 can Tomatoes, 7-11
0.3 pound salt
0.4 pound Sugar
10.0 gram Pepper, Black
67.0 gram Garlic Powder
2.25 cup Cheese, Parmesan grated
0.5 cup Oregano slightly heaping
0.5 bottle Wine, Red

Instructions:

Assemble the ingredients (bones are missing from the picture and I have used the fresh oregano option.)

Brown bones in oven at about 450ï¿ƒï¾ƒï¿¢ï¾€ï¾šï¿ƒï¾‚ï¿‚ï¾°F Add one of the onions, some celery and one of the carrots as the bones roast. Meanwhile, saute the chopped veggies in some olive oil. As they finish cooking, add the bones and roasted veggies. Bones should be brown and veggies starting to carmelize.
Deglaze roasting pan with some red wine. Add deglaze liquid to the veggies and bones.

Put the tomatoes in a large pot. Rinse the cans into one of the cans with hot water. Add the sugar and salt to the hot water and stir to disolve. Add to the sauce. Add the bones deglazed veggies, and remaining ingredients and simmer for hours.

Remove bones and process through food mill.

Process in pressure cooker. 15# pressure for 10 minutes for quarts. 10# pressure for 10 minutes for pints.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/8