Conference turris::cooks

    How about Chicken Caciatore (Catch a Tory...har, har...)?
    
    I understand that there are various Ethnic variations, but I know
    of two:  Sicilian and Abruzzi.
    
    ABRUZZI CACIATORE:
    
    Using small, meaty CHICKEN parts (like legs and thighs), clean and
    skin.  Heat OLIVE OIL in large skillet, just covering bottom of
    pan, and saute GARLIC CLOVES to taste.  Add SALT, dash PEPPER, and 
    ROSEMARY to oil.  Keep heat low and simmer until garlic begins to
    brown.
    
    Add chicken pieces (all at once).  Pan fry over low heat, uncovered,
    and turning to brown evenly.
    
    Serve over PASTA AGLIO (SP?), which is vermicelli or angel hair
    sprinkled LIGHTLY with olive oil and grated romano cheese (parsely
    optional).
    
    SICILIAN CACIATORE
    
    Begin as with Abruzzi, but instead of ROSEMARY, use OREGANO.  Brown
    only slightly (my Mom always called this DE-BLOODing chicken) and
    add canned or fresh WHOLE TOMATOES until meat is almost covered.
    Simmer COVERED until meat begins to fall from bone.  

    Last weekend I made the following Italian supper:
    
    Veal Marsala
    Fettucine with Pesto
    Blue Cheese and Walnut Salad                     
    
    I found all of the recipes from Marcella Hazan's cookbooks (Classic
    Italian Cooking, More Classic Italian Cooking, and Marcella's Italian
    Kitchen) the only exception being her salad recipe calls for 
    Gorgonzola cheese (which is so strong it makes your eyes water),
    I use the Blue or Roquefort instead.  
    
    Recipes follow (I'm going from memory)
    
    Veal Marsala
    
    About 1 lb of veal cutlets
    flour
    2-3 tbsp oil
    1/2 cup marsala
    4 tbsp butter
                                    
    Pound cutlets between sheets of wax paper until paper thin.
    
    Heat the oil in a heavy frying pan over medium high heat until very
    hot.  Dredge the cutlets in flour, shake off the excess and fry
    quickly (about 30 seconds/side) until brown.  Season with salt and pepper.
    If all of your cutlets will not fit in the same pan do a few 
    at a time and keep on a platter in a warm oven. 
    
    When all of your cutlets are done deglaze the pan with the 
    marsala (I'm not sure if 1/2 cup is too little..I usually
    pour in a few "glugs").  Scrape the loose residue off the bottom,
    lower the heat until the sauce stops boiling and whisk in the
    butter until slightly thickened.  Return the cutlets back to the
    pan and baste with the sauce until heated through (2 minutes).
    Serve immediately.
    
    (optional - quick saute some fresh mushrooms in about 1 tbsp of
    butter and add to marsala gravy.)
                                    
    
    
    
    BLENDER PESTO
    
    2 cups of fresh basil leaves
    1 cup olive oil
    1 tsp salt
    2 cloves of crushed garlic
    3 tbsp pine nuts
    1/2 cup parmesan cheese (fresh grated of course)
    2 tbsp romano cheese (ditto)  
    6 tbsp softened butter
    
    Put basil, oil, pine nuts, salt, garlic in a blender and blend until
    well pulverized.  I noticed when I made this there didn't seem to
    be enough oil to allow the ingredients to "blend" so I added more.
    Transfer to a bowl and blend in 2 cheeses by hand.  Add softened
    butter and blend.
    
    To serve:  Boil fettucine or any other type of pasta (you can even
    put pesto on boiled potatoes!).  Add a couple of tablespoons of
    hot pasta water to the pesto and mix.  Drain the pasta and put
    in a deep (warm) bowl.  Add the pesto and serve.
    
    
    
    SALAD:
    
    1 head of red leaf lettuce (this is what I prefer, but any good
     leaf lettuce will do).
    1 small red onion
    1/2 cup of crumbled blue cheese (or to taste)
    1/4 cup crushed walnuts
    red wine vinegar
    olive oil
    salt and fresh ground pepper
    
    
    Simply...tear up your lettuce in a bowl. Slice up a small red onion,
    crumble some blue cheese, crush some walnuts, throw on top of your
    lettuce. Season with S&P.  Add oil and vinegar and serve.
    
    
    We have this salad at least 2x a week it's so delicious.  With the
    above menu I used very little blue cheese because of all the cheese
    in the Pesto.  As I mentioned before, Marcella calls for this to
    be made with gorgonzola.  Only about 2 tbsp are crumbled in the
    salad, the rest is mixed with oil and vinegar in a small bowl and
    tossed into the salad.  If you like gorganzola I'll bet it's great
    in this recipe.
    
    
    
    

Another great source of recipes is Carlo Middione's _Foods of
Southern Italy_.  Most of what Americans consider 'Italian' food
is actually southern Italian peasant cooking.

JJRitz

           <<< Note 1980.1 by NOVA::FISHER "Twice a BMB Finisher" >>>
                 -< I don't think it's sold "baked" in the US >-

>    How do you bake ricotta cheese?
   	
	You just put it in the oven

    
    RE: .0
    
    Could you tell us at what temp you bake the cheese.  Does the cheese
    brown or just dry out?
    
    Bob

    
>    Could you tell us at what temp you bake the cheese.  Does the cheese
>   brown or just dry out?
    
	Okay I've asked around and have been told that first the ricotta
	left out in the sun until no more juice comes out - then it
	is placed in the oven, so that it becomes dry and also brown.

    Ham Siciliano and Linquine
    
    l pound ready-to heat-and eat-hamsteak (cured cooked ham slice)
    2 onions, diced
    1/2 cup Chardonnay (or other white wine)
    2 cups peeled, cubed, vine-ripened tomatoes (or 16 ounce can tomatoes,
    crushed)
    1 sweet red eppper, seeded and diced
    1 or 2 cloves garl, minced
    Optional:  1/2 teaspoon each, dried sage, thyme and red pepper flakes
    - please use  - really not optional in my opinion.
    Salt and pepper to taste
    1/2 pound uncooked linquine
    
    Soak ham over nite in milk to remove saltiness and tenderize. Drain
    and dry. This is optional, but suggested.
    
    Brown ham slice lightly in nonstick skillet. Remove to cutting board
    and set aside.   Stir onions and wine into skillet.  Cook and stir
    until wine evaporates.  Add remaining ingredients, except linquine
    and ham, cover and simmer for 30 minutes.  Meanwhile, dice ham into
    1/2 inch cubes, trim and discard fringe fat and center bone.  Arrange
    diced ham on top of sauce mixture, cover and simmer for 15 minutes
    more, or until sauce thickens.  Cook linguine in boiling unsalted
    water until tender, drain well.  To serve.  Spoon sauce and ham
    over hot drained linguine.  Makes 8 servings. 245 calories each.
    
    Good!!!  Sauce freezes well.
    
    Flo

         <<< Note 1980.7 by TIZER::HANNAH "All I need is a miracle!" >>>
                            -< Canneloni, anyone? >-

	<<    Do you have a good recipe for canneloni?


	Hi this is a recipe I haven't tried but it sounds good

	250g (8oz) Canneloni tubes
	125g (4oz) Mozzarella cheese, thinly sliced

Sauce:  1 onion chopped (I'd even put less)
	1 clove garlic, crushed (only if you like the taste of garlic)
	1/4 cup oil
	1 tspn chopped parsely
	1 tspn salt
	pepper to taste 
	l medium can (400g) tomatoes
	2 cups boiling water

Filling:500g (1lb) minced steak
	2 eggs, beaten
	2 tblspns oil
	2 tblspns grated Parmesan cheese
	1 tblspn chopped parsely
	1 tspn salt
	pepper to taste

	Cook canneloni in boiling, salted water for 5 min.
	Rinse in cold water and drain. The canneloni should be just
	flexible enough to handle.

Sauce:  Saute' onion and garlic in oil till brown. Add parsely, salt and
	pepper and stir in tomatoes. Pour in the water slowly, cover and 
	simmer for 20 minutes. Pour half the sauce into a shallow baking
	dish.

Filling:Combine all filling ingredients and season to taste wth salt and 
	pepper.
	Fill the canneloni with the filling using a pastry bag and plain
	nozzle or a small teaspoon.
	Arrange side by side in the sauce. Cover with remaining sauce and
	thin slices of Mozzarella and cook in moderate oven (180oC/350oF)
	for approx. 45 mins.
	Serves 4.

	This isn't an Italian recipe, but it sounds good just the
	same.

	Strawberry snow
	
	500g (1lb) ripe strawberries, washed and hulled
	2 egg whites
	1/2 cup sugar or to taste
	1/2 cup cream
	vanilla
	
	Push strawberries through a sieve or puree in a blender or food
	processor.
	Combine strawberry puree, egg whites and sugar then beat 
	vigorously until stiff and glossy, with electric mixer.

	Place in bowls or glasses and serve, chilled or not.

	Serves approx. 6

    I've had the same recipe, but made with cranberries...terrific!
    

    RE: .10
    
    You listed cream as an ingredient, but never mentioned what to do with
    it.  Is it added after the egg whites are beaten?
    
    							Pat

                      <<< Note 1980.10 by CESARE::CELSO >>>
                               -< strawberries! >-
			


	Combine strawberry puree, egg whites cream and sugar then beat 
	vigorously until stiff and glossy, with electric mixer.

I believe that sabayonne is the french version.  The Italian version is called
zabaglione (zah-bahl-YOWN-ay).  My Italian cookbook says:

	Whisk one egg yolk and and one tablespoon sugar together
	in a bowl over a barely simmering pot of water.  DO NOT
	let the water boil.  DO NOT let the bowl touch the water.
	Whisk until thick and pale yellow.  Add one ounce of 
	Marsala wine. Continue whisking  until it thickens.

    Well, Im surprised there arent 1001 sauce recipes already but since
    there arent, Ill start with mine...
    
    In a pot add about 2 tbs olive oil and gently saute 1-2 chopped
    cloves of garlic...
    
    add one large can tomatoe sauce and one small can paste
    
    add about 2 tbs parsley, 1 tbs basil and 1 tbs oregano ( I know,
    I know....oregano is only supposed to go on pizza)
    
    add 1/4 tsp salt and about the same amount of pepper
    
    Add 1 tbs vinegar (to take the acidic taste from the tomatoes) and
    1 tbs sugar (to sweeten)
    
    Then I usually add 1 cup red wine.....
    
    bring to boil and simmer for 20-30 min or longer if you have time.
    
    During this time, start cooking some Italian sausage and when there
    done, add to sauce.
    
    And thats how I make it......
    
    Rick

    I am married to a true Sicilian and have never been allowed to
    make gravy.  (Never say "sauce" to a true Italian, it makes them
    crazy-----they call it "gravy" as it is used in almost ALL
    Italian cooking).  So.........I have watched him make this stuff
    and here's what happens
    
    Start with a large, LARGE pot (the one he uses holds about
    14 gallons and almost covers 2 burners on the stove).  Put in
    a small amount of olive oil and saute FINELY chopped garlic (as
    much as you desire) AND, at least one stick of pepperoni, sliced
    thin.  This does wonders for the flavor of the gravy.  When
    garlic is golden brown, add as many cans of whole, peeled
    tomatoes as you desire (depends on the quantity of gravy you
    need).  Do NOT use stewed or crushed tomatoes and ONLY use the
    canned, whole Italian PLUM tomatoes.  Cover and simmer for 20
    minutes.  Then add tomato paste plus 1 can water (1 small can
    of paste and water for every 2 cans of whole tomatoes). At this
    point, add whatever spices you like, basil, marjoram, oregano,
    salt, pepper, etc.  NEVER, NEVER, NEVER add sugar.  Trust me,
    when the gravy is done it will not be acidic at all.  Cover and
    simmer again for 20 minutes.
    
    While all the above is going on, brown sweet and hot italian
    sausage in a fry pan, drain well and hold aside.  Also, make
    your meatballs but do NOT fry them.  HINT:  Make meatballs
    out of good, LEAN chopmeat  (Ground sirloin is best)
    
    Now your gravy is smelling terrific, throw in the sausage and
    simmer about, you guessed it, 20 minutes.
    
    Drop the UNCOOKED meatballs right into the gravy, cover and simmer
    for how long you ask?????  20 MINUTES!!  The meatballs will
    absorb the liquid and thicken your gravy.  Your meatballs will
    also stay PERFECTLY ROUND.  And yes, they will be done in 20
    minutes if you roll them about 1/2 the size of a tennis ball.
    But if you like volleyball size, then simmer your gravy a little
    longer.
    
    You are now about 1 1/2 hours into this project and the gravy is
    edible, BUTTTTT, as we all know, the longer it cooks the better
    it gets.  We usually leave it on the stove all day on a low
    simmer and, of course, I have to taste it, when.????  Every 20
    minutes.
    
    This freezes very well so don't be afraid to make a lot.  In my
    house, 14 gallons only lasts about 7-10 days.  I also get a lot
    of company when the hubby cooks.
    
    Enjoy!!

    I learned how to cook from a Napoletano, so the sauce I do is a
    little bit different, but close.  Caveat: All quantities are
    approximate, as I never measure.  Just add it till it looks good!
    
    Take the following:
    
    a can of Italian plum tomatoes
    a can of tomato sauce
    a can of tomato paste
    
    and place the contents into a large pot.  Fill the tomato paste
    can with red wine and empty that into the pot.  Fill it again with
    water and do the same.  Start simmering.
    
    Add your herbs and spices:
    
    pepper (1/2 tsp. or so)
    basil (1 tsp.)
    marjoram (1 tsp.)
    summer savory (1 tsp.)
    oregano (1 tsp.)
    and 1 or 2 bay leaves
    
    In a large frying pan, heat up some olive oil.  Saute 1/2 pound
    of ground beef, a large onion, 3-4 cups of sliced mushrooms, and
    a green pepper, sliced thickly and cut into inch-long pieces.  Add
    2 cloves of minced garlic.  When the beef and onions are done, add
    the whole mess to the tomato sauce mixture.  (This is wonderful
    with ground lamb, too.)
    
    Place the Italian sausages (sweet or hot; I prefer hot) on a broiler
    pan (I use my toaster oven).  Poke holes in them with a fork, then
    put them in the oven and broil till done (10-15 minutes).  Let cool,
    then cut into small bite-sized pieces and add to the sauce.
    
    Simmer for 1 1/2 hours and serve, or let cool overnight and heat
    up for the next day (even better).  If you need it that day, add
    another tomato-paste can-full of red wine (the secret ingredient).
    Enjoy!
    
    On red wines: I prefer cheap Chianti, the stuff you can get for
    $4.99 a gallon.  Makes the best cooking wine I know of.
    
    I double this recipe and freeze the extra (if there is any!).
    
    --Karen

    This is what I did this weekend in a pinch. I happened to have some
    UNsalted V-8 juice around that I didn't really like (bought a 6-pack
    but it wasn't as good as the regular stuff). So..
    
    2 small cans UNsalted V-8 juice (10 oz)
    1 8 oz can tomato paste
    oregano
    basil
    garlic powder
    parsley
    
    mix all in a sauce pan and VOILA' tomato sauce. I know this isn't
    from 'scratch' so to speak, but it's good and it's quick!
    
    beth

Baked Fettucine
---------------

14 ounces fresh fettucine		5 tablespoons fine breadcrumbs
salt and pepper				5 ounces mozzarella cheese, cubed
1/2 cup butter				4 ounces baked ham, sliced into
1/2 cup grated parmesan cheese		    fine strips
2 tablespoons hot water

Cook the pasta in plenty of boiling salted water, drain while still quite
firm and transfer to a bowl.  Add half the butter, half the parmesan, and
the hot water.  Mix together very thoroughly.  Butter an oven-proof dish,
coat with most of the breadcrumbs.  Pour in half the pasta and scatter 
over the mozzarella, ham, and a little more parmesan.  Grind over a bit
of fresh black pepper.  Cover with the remaining pasta and dot the rest 
of the butter over the top.  Sprinkle on top the rest of the parmesan and
breadcrumbs.

Bake in a preheated 400�F oven for about 20 minutes until the top is well
browned and crunchy.  Serve after resting the dish for 5 minutes.

This dish is rich and filling and you may want to cut back on the butter
if you're watching your cholesterol.  However, it's delicious, easy, and
not too expensive.  Serve with chilled white Italian wine, a tomato and
and onion salad topped with vinegar and oil, and enjoy!

Carla

      Just tried a GREAT filling for manicotti. 


    1 cup Ricotta cheese
    8 oz Mozzarella cheese (cut in cubes)
    4 oz grated Parmesan
    3 eggs


    Tastes GREAT.

    					Joe

    I got this recipe from the Vegetarian notes file.. we tried it this
    weekend and it is wonderful!

    gailann
    

             <<< SAFRON::S$1:[NOTES$LIBRARY]VEGETARIANISM.NOTE;1 >>>
                     -< Digital Vegetarian Interest Group >-
================================================================================
Note 73.16                       Unusual recipes                        16 of 20
HEART::WALTHER "Ellen, CIT Documentation 830-6796"   69 lines  23-MAY-1991 07:41
                              -< as promised... >-
--------------------------------------------------------------------------------
Disclaimer: This recipe is loads of work!!! It usually takes me about 2
hours from start to finish, so it's best for a weekend. Or else, prepare
it in advance and heat in the oven another day. I wouldn't recommend
splitting it up - I had problems once when I halved the recipe, it became
too lentilly-tasting.

But I guarantee if you make the whole recipe, it will all disappear!


LENTIL & CORIANDER CANNELLONI

The taste of fresh coriander is unmistakeable. Parsley may be
used instead but the flavour will be quite different.

12 sheets lasagne
25 g (1 oz) Parmesan cheese, grated

Filling:
125 g (4 oz) onion
125 g (4 oz) carrot
2 celery sticks
1 tablespoon oil
2 gloves garlic, crushed
175 g (6 oz) red lentils
450 ml (3/4 pint) vegetable stock
1 teaspoon chopped thyme
150 g (5 oz) mozzarella cheese, diced
113 g (4 oz) carton cottage cheese
50 g (2 oz) fresh wholemeal breadcrumbs
1 free-range egg, beaten
3 tablespoons chopped coriander leaves
salt and pepper to taste

Tomato Sauce:
800 g (1 lb 12 oz) can peeled tomatoes
1 teaspoon dried basil

White Sauce:
25 g (1 oz) butter
25 g (1 oz) plain flour
300 ml (1/2 pint) milk
1 bay leaf
pinch of grated nutmeg

For the filling, finely chop the vegetables. Heat the oil in a pan, add
the vegetables and garlic and saute for 5 minutes. Add the lentils, stock
and thyme, bring to the boil, then cover and simmer for about 20 minutes,
until the lentils are soft. Leave to cool.

Add 1/2 the mozzarella and all the remaining filling ingredients. Stir
well, then set aside.

To make the tomato sauce, place the tomatoes with their juice, basil,
salt and pepper in a pan. Stir to break up the tomaties, then simmer
for 15 minutes, until thickened. Set aside.

For the white sauce, melt the butter in a pan, stir in the flour, and 
cook for 1-2 minutes, stirring. Gradually stir in the milk, then add
the bay leaf and nutmeg. Simmer, stirring, for 2 minutes. Remove the
bay leaf and season with salt and pepper. Set aside.

Cook lasagne according to packet directions, drain and lay flat on a
work surface. Divide the filling between the sheets, roll up and place 
in a greased ovenproof serving dish. Top wtih the tomato sauce, then
the white sauce, then sprinkle with the reserved mozzarella and the
parmesan.

Cook in a preheated overn, 200C/400F for 40-45 minutes, until golden.
Serve with a green salad. 

    I've looked in this note and 334 but I can't find what I want.
    
    Anyone point me to, or have a recipe for a Carbonarra(sp) sause???
    
    I think there are eggs in it, but its not really heavy.
    
    Thanks
    
    Hannah

    Any pasta al carbonara is made the same way:
    
    Fry a good quantity of bacon in a little oil (with or without a clove
    or two of garlic, according to preference).
    
    Meanwhile cook your pasta until al-dente. Drain the pasta and add to
    the pan in which the bacon should by now by lightly browned. Then add
    2-3 beaten eggs (more if you're feeding a horde) and a generous amount 
    of grated cheese - to be authentic you should use Italian cheese 
    (pecarino (sp?) and/or parmesan) though I find a mixture of cheddar and 
    parmesan works well.
    
    Mix the whole lot around until the eggs just start to solidify, but
    DON'T overcook them. Transfer into a serving dish and it's done.
    
    A sprinkling of oregano or parsley adds a nice colour contrast.
    
    My kids LOVE pasta cooked this way.
    
    Jim
    

    re .-1 
    
    One omission: in case it's not obvious, the bacon should be finely chopped !
    

    The eggs are cooked before adding to the pasta?  I thought they were
    just tossed with the hot pasta.
    
    For authentic carbonara, get the Italian bacon (I don't remember the
    correct name for it).  It's round, very fatty, and very expensive, but
    regular bacon (while good) doesn't come close.

    
>>    For authentic carbonara, get the Italian bacon (I don't remember the
>>    correct name for it).  It's round, very fatty, and very expensive, but
>>    regular bacon (while good) doesn't come close.

	Is it pancetta?

	Di

Could've sworn spaghetti "carbo" was discussed somewhere in this notesfile ...

The eggs are not cooked before adding the pasta. I think the
description in .29 was correct, but was not clear that you don't
actually cook the eggs in the pan before adding the pasta. The pan
should have had time to cool a bit. It's the heat of the pasta which
cooks the eggs.

The way we learned to do it (from watching in a restaurant) is to add
the cooked pasta to the pan, then add the eggs and cheese. The heat of
the pasta cooks the eggs just right (unless you're paranoid about
salmonella, in which case, better skip "carbo" altogether). You can add
a tough of heavy cream (a tsp or two) if you like to make it a bit
creamy, but don't turn it into a cross between Alfredo and Carbonara
(at least not if you want real carbonara, not that it matters).

By the way, the word "carbonara" refers to the Italian coal miners for
whom it's a traditional dish.

And yes, I think pancetta is the right stuff to use for the bacon, but
I find that plain old american bacon works fine.

�By the way, the word "carbonara" refers to the Italian coal miners for
�whom it's a traditional dish.
    
    I've read that it's the black flecks from the fried pancetta (yup,
    that's the stuff, thanks) that give it the name (carbon -- carbonara).

    re: previous few
    
    Webster's Ninth New Collegiate Dictionary says that the word carbonara
    is from the Italian "alla carbonara" which translates to "from the
    charcoal grill".
    
    

    
    Bacon and Ham work fine as substitues for Pancetta. For a reasonable
    Carbonara, try the recipe on the back of the Prince Fettucine noodle
    box. It makes a reasonable Carbonara. I don't follow that recipe
    as I prefer more bacon/garlic/cheese to the cream.
    
    There is a nice Italian place in Harvard Square at the Charles Hotel.
    (Gianini, I think). They make a very nice Carbonara!
    
    mike
    

  I've entered the recipe in here before (but I don't know where right now),
but the Pasta Carbonara recipe in Frugal Gourmet (Cooks American I think) 
produced almost exactly what I ate in Naples, Italy (i.e. authentic).  I've
yet to have anything as close from a restaurant here in the US of A.

  I gain 5 lbs just looking at the stuff, but oohhhhhh is it good.

Al

    1019.8

        There was a recent cooking show specializing in pasta dishes. One
        of the shows was on the Carbonnara style, and the finishing touch
        to the dish was lots of cracked black pepper. The name, according
        to the show, came from the appearance of the pepper on the pasta
        resembling bits of coal...
        
        Dave

    My husband makes carbonnara with Italian pork sausage.  Just remove it
    from the casing, crumble like hamburg, and brown in a skillet.
    
    This is awesome!
    
    Rgds,
    marcia

    thanks for all the help and pointers!
    hannah

    This note could just as easily be under Minestrone .... however.  On
    Saturday at 6:30a.m. (in Boston area) Martha Stewart has a 1/2 hour
    syndicated tv show called 'Living' -- she also publishes the magazine
    'Living.'  This last week's show, and the latest issue of the magazine
    had a recipe for Ribolleto -- a very minestrone type soup.  I made it
    this week and highly recommend it.  The recipe is for 16-20 servings --
    she made it as a main course for 8, with left-overs - the recipe does
    scale down nicely. WOW!  It was so good!  
    
    If you are unable to find a copy of the magazine and have an interest
    I'll be happy to add the recipe here.
                                         

    re: Ribolleto (Minestrone type soup)
    
    Hi Carel, 
    
    Please post the recipe....we have a group that occasionally goes on
    walks/hikes and we're always looking for new after walk meals and this
    sounds like the perfect main course.....
    
    Rachelle �
    
    

Ribollita - Serves 16 - 20

Copied w/o permission from Martha Stewart Living Magazine, April and May 1994
edition. [Note: I used my turkey roaster across two burners to hold this.]

1/4 cup extra-virgin olive oil, plus more for drizzling
12 cloves garlic, peeled and coarsely chopped, plus 1, peeled and halved
	for bread
4 medium onions, peeled and minced
8 carrots, peeled and chopped
6 stalks celery, finely chopped
2 29-ounce cans Italian pulm tomatoes
1 head savoy cabbage, coarsely chopped
1 pound kale, coarsely chopped
4 Idaho potatoes, peeled and cubed
2 tablespoons fresh thyme leaves, or 2 teaspoons dried
2 cups dried white beans (cannellni or Great Northern), soaked 
	overnight in cold water
Salt and freshly group pepper
Red-pepper flakes 
2 one-pound round loaves coarse-textured, high-gluten Italian bread
1 1/2 cup freshly grated Parmesan

1.  Heat oil in a large stockpot over medium heat. Saute garlic and onions,
stirring frequently, until onions are translucent, about 5 minutes.  Add
carrots and celery; cook until soft, about 5 minutes

2. Add tomatoes with their liquid; cook 5 to 10 minutes more.  Add cabbage and
cook until wilted.  Add kale; cook until wilted.

3. Add potatoes, thyme, drained beans, and pinches of salt, pepper, and
red-pepper flakes.  Add enough water to cover.  Bring to a boil, then lower
heat to a simmer and cook, with lid ajar, for 1 1/2 to 2 hours, until
vegetables are tender; add more water to cover as needed.

4.  Let soup cool slightly; adjust seasonings to taste.  Cut one loaf of bread
into either 3/4-inch-think slices.  Alternate layers of bread and soup in a
very large heatproof bowl.

5.  Heat oven to 300 degrees.  Place bowl in oven for 30 minutes.

6.  Remove crust from remaining loaf of bread.  Cut bread into 1/2-inch-thick
slices.  Rub 1 side of each slice with cut side of garlic clove.  Toast slices
on both sides in over.  Remove ribollita from oven and cover surface with bread
slices, garlic side down.  Sprinkle with Parmesan.

7.  Return bowl to oven for 30 minutes.  Ladle soup with a piece of the top
crust into large bowls.  Drizzle with olive oil, and serve.

    

    I've been watching Keith Floyd's latest culinary soiree, to Italy, and
    I've been gob-smacked, nay aghast, at the quantity of oil he has been
    using. For a couple of dishes he says "melt a knob of butter" and
    proceeds to casually heave a 1/4-1/2 lb (125-250 gm) hunk of butter
    into his frying pan. He then adds a 'dribble' of olive oil, which
    translates to half a swimming pool of the stuff, before finally
    sauting a small amount of onion. After adding some further ingredients
    (e.g. tomatoes, stock/water) he then chucks in yet another half barrel
    of olive oil before finally letting the dish simmer for a bit. A brief
    flourish sees him reaching for the olive oil bottle again, to pour a
    good ten fingers worth onto the dish he has just served up.
    
    Am I being paranoid over the quantity of oil he has been using? A quick
    review of the recipes in this conference and Italian cookery books I
    have indicate that old Floydie is perhaps a little too enthusiastic
    with the butter and olive oil.
    
    The recipe which made me cringe the most was the fish dish he cooked in
    (I believe) his first program. The fried fish was served swimming in a
    tomato and garlic flavoured olive oil 'sauce'. 
    
    Angus
             

    Hmm, I've been following the series too and like you, seemed to think
    he had an over-excessive zeal for the stuff.  He seemed to think though
    that olive oil wasn't bad for you and the Italians thrive on the stuff.
    
    Don't know how true that is but if I used the recipes, I would
    certainly adapt the amount used.
    
    julia

Too bad we don't get him here in the States. He sounds like a somewhat
welcome balance to all of the healthy cooking nutsos who are telling
us to fry things by holding the bottle of oil close to the pan.

:^)

(Seriously, I agree that too much is too much, but many of the low-fat
 cookery shows I've seen recently have gone too far in the other direction.)

-Jack

    Re .47 There is a fair chance you will be getting him. A couple of
    times during the program he gave 'translations' for Americans.
    
    To give you a rough feel for the quantities he was using, consider the
    recipe for Ribollita contained in .44 of this topic. This recipe calls
    the garlic and onions to be sauted in 1/4 cup Olive oil, with some
    further oil for drizzling when the soup is served. Judging by the
    quantities he used for similar 'soups' Floyd would have kicked off with
    1 to 2 cups of Olive Oil (possibly along with a cup of butter) in which
    to saute the vegtables. When he got to Step 3 (boil and simmer), he
    would add a further cup or so of Olive Oil. And for good measure
    another cup or so at stage 7 when the soup is returned to the oven. A
    final generous drizzle would be added when the soup was served.
    
    Re .46 I seem to remember that bit as well, he was empahsising (quite      
    forceably) that Olive Oil "is not fat" and seemed to indicate you could
    consume lashings of the stuff without ill effect. I think I'll continue
    to use it (and butter) in moderation.
    
    Angus

Perhaps he has stock in Filipo Berio? :^)

I understand that olive oil is "good for you" insofar as it has the
"good cholesterol" (which counteracts the "bad" stuff, I guess), but
it still is fat.

You're right, though, moderation.

-Jack

RE: .45-.49

Olive oil, and all other vegetable oils, have zero cholesterol.

I think what this guy means when he says that olive oil "is not fat" 
is that it isn't saturated fat.  "Fat" in biochemical terms means any 
tryacylglycerol, saturated or unsaturated.  Technically speaking, 
olive oil and lard are both nearly 100% fat.

Fats are transported in the bloodstream in globules that contain 
phospholipids, cholesterol, and protein as well as the fat or the 
fatty acids obtained by breaking down the fat in the liver.  
High-Density Lipoprotein (HDL), also known as "good cholesterol", 
helps remove cholesterol plaques in blood vessels.  Low-Density 
Lipoprotein (LDL), also called "bad cholesterol", deposits 
cholesterol in such plaques and thus contributes to atherosclerosis 
and heart attacks.

The connection with olive oil is that unsaturated fats, such as 
contained in many vegetable oils, promote the formation of HDLs and 
thus help keep arterial plaques from forming.  Olive oil has been 
found to be particularly good in this regard.  Saturated fats, such 
as butter, lard and coconut oil (aka "tropical oils"), have the 
opposite effect: they promote the formation of the LDLs that lead to 
plaque formation.

So as far as heart disease goes, this guy is right that olive oil 
seems to be good for you.

Of course, all fats, whether saturated or unsaturated, pack in a LOT 
of calories (3500 calories per pound).  You want to keep the amount 
of fat from ANY source in your diet down if you are trying to lose
weight. A diet high in fats of any sort also seems to promote colon 
cancer.

Hence the recommendations to avoid a high-fat diet (be it butter or 
olive oil).  Of course, the nutritionally anal-retentives go off the 
deep end in the other direction.  I say moderation is the key.

--PSW

    
    
    I'm coordinating our family reunion and our family is in charge of
    making one of the meals for the weekend.  We chose to do an italian
    theme and already have quite a menu:
    
    Antipasto
    Calzone (as an appetizer)
    Minestrone Soup
    2 main dishes
    Italian bread
    Dessert
    Sangria
    
    I need suggestions for a main dish that does not contain tomatoes
    that can be made a couple days ahead of time (ie. casserole).  We
    don't want to spend the weekend cooking!
    
    The other main dish is easy... lots of ideas for that from lasagna
    to spaghetti with meatballs to chicken cacciatore but notice that they
    all contain a red sauce.  I need something to balance that out.
    
    Also, easy dessert suggestions would be appreciated!
    
    Thanks,
    
    Karen

>>    Also, easy dessert suggestions would be appreciated!

	Tiramisu can be made a day or two ahead of time, in under an
	hour (if you buy the Savoiardi biscuits instead of trying to make
	your own ladyfingers).  I've made it for parties of forty or
	more people before.
  

Fettuccini Alfredo
Scampi
Spaghetti ala carbonara
Any kind of pasta with pesto, or white clam sauce
Risotto ala Milanese
White Lasagna (use cheese/white sauce instead of tomato)
Polenta


Oh, and by the way.  For calzones, you can make mini-calzones quickly and easily
by using Pillsbury Poppin' Fresh Dinner Rolls as the dough.  Flatten, add a Tbs
of filling, fold, seal, and bake.

    
    re: white lasagna
    
    I have a 4 cheese Vegetable lasagna... is that authentic italian
    though? 
    
    Re: alfredo
    
    This is my FAVORITE!  However, how will it do made 2 days ahead of 
    time?  I'd probably use fresh pasta.  How would you reheat it?  In
    a sauce pan or casserole.  
    
    re: mini calzones..
    
    Thanks for the idea!  Actually, I'll probably make a large rolled 
    calzone, then slice it to make small portions.
    
    	
    Thanks!
    
    Karen

    re: white lasagna
    
    I have a 4 cheese Vegetable lasagna... is that authentic italian
    though? 

Maybe not old-fashioned-traditional-what-my-grandma-used-to-cook Italian, but
Italian enough.
    
    Re: alfredo
    
    This is my FAVORITE!  However, how will it do made 2 days ahead of 
    time?  I'd probably use fresh pasta.  How would you reheat it?  In
    a sauce pan or casserole.  

Yuo can preboil the pasta, wash it and chill it.  Make the sauces separately. 
Then heat the sauce, run the pasta under hot water, drain and simmer briefly in
the sauce.

You may be able to rent (from Taylor rental or some such) these devices that
work kinda like steam tables in the cafe.  Except the devices are plastic
containers that you fill with near boiling (or ice cold) water, and seal.  Then
you set the rectangualr stainless steel pan into it to keep warm.  They don't
spill, and set directly on a table.
    
    re: mini calzones..
    
    Thanks for the idea!  Actually, I'll probably make a large rolled 
    calzone, then slice it to make small portions.
    
These work great when you want to offer a variety of fillings.  My faves are
broccoli/spinach & sausage, pepperoni & cheese, mushroom & pepper.

-JP

    I made up a batch of the gravy in reply .18 and it was fabulous!  I
    have a recipe from my family, but my husband doesn't like it that much. 
    Its one of the thin sauces and my mom uses pickling spice, which he
    doesn't care for.
    
    In any case, I had used one can of the plum tomatoes, one can of the
    crushed, and three thick slices of meatloaf that I crumbled in because
    I didn't have any hamburg or sausage to add.  I cooked it all day and
    then reheated it the next day.  As I said, it was terrific.
    
    Thanks for sharing,
    cj