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Excellent Italian Recipes 1
HEARTY MANICOTTI
(8 main dish servings)
1 lb. Italian sweet sausage links
1 lb. ground beef
1 medium onion, chopped
2 16 oz. cans tomato puree
1 6 oz. can tomato paste
1 tsp. sugar
1/2 tsp. pepper
2 tbsp. parsley, chopped
basil
salt
1 8 oz. package manicotti shells
4 cups ricotta cheese
1 8 oz. package mozzarella cheese
Parmesan cheese
In covered 5 quart Dutch oven. Over medium heat, in 1/4 cup
water, cook sausage links 5 minutes. Uncover, brown well, drain
on paper towel.
Spoon fat from Dutch oven. over medium heat brown ground beef
and onions, stir in tomato puree, paste, sugar, pepper, 1 tsp.
basil, 1 tsp. salt, 1 cup water; simmer, covered 45 minutes.
Cut sausage into bite-size pieces; add to mixture and cook 15
minutes, stirring occasionally. Meanwhile, cook manicotti as
label directs; drain. Preheat oven to 375 degrees.
In a large bowl, combine ricotta and mozzarella (diced) cheeses,
parsley, 3/4 tsp. basil, 1/2 tsp salt; stuff into shells.
Spoon half of meat sauce into 13" x 9" baking dish. Place half
of shells over sauce in one layer. Spoon remaining sauce, except
3/4 cup, over shells, top with remaining shells in one layer.
Spoon reserved meat sauce over top. Sprinkle with parmesan. Bake
30 minutes.
ITALIAN SAUSAGE TERRINE
(30 1/4" slices or sliced 1/2" thick as entree)
1 lb. sweet Italian sausage, casings removed
1 lb. chicken livers
1 medium onion, chopped
1/4 cup flour
1/4 cup brandy
1 tsp. salt
1/4 tsp. allspice
1/4 tsp. nutmeg
pinch ground cloves
1/4 tsp. pepper
2 garlic cloves chopped
3 eggs
1/2 lb. sliced bacon
In a large skillet cook sausage, stirring until brown. Drain on
paper towels, set aside in bowl.
In blender combine remaining ingredients except bacon, for 45
seconds. Stir in sausage.
Preheat oven to 350 degrees. Line loaf pan with heavy foil,
letting 3" hang over the sides. Place bacon slices crosswise
across bottom and up sides, letting slices overhang pan. Pour in
sausage mixture; fold bacon over top. Place loaf pan in a
shallow pan; pour 1" hot water into shallow pan. Bake 1-1/2
hours.
Remove loaf pan from water, fold foil over top. Place heavy can
on terrine to weight down. Press firmly 2 minutes. Refrigerate
with weight until firm, about 6 hours.
To remove terrine, loosen foil from sides of pan, grasp ends of
foil, and lift out. Cut into slices.
LASAGNE
(3 - 4 Servings)
1 onion
1/4 cup olive oil
8 oz. ground beef
1 tsp. salt
1/2 tsp. white pepper
5 tbsp. red wine
1 tbsp. tomato paste
6 tbsp. whipping cream
pinch dried oregano
1-1/4 lb. lasagne
1/4 cup butter
pinch ground nutmeg
1/4 cup grated Parmesan cheese
Peel and dice onion. Heat oil in pan and fry meat and onions for
5 minutes, until brown. Add salt, pepper, wine, and tomato paste
and cook until thick. Stir in cream and oregano.
Cook lasagne in boiling water until just tender. Drain and rinse
under cold water. Dry with paper towel.
Arrange lasagne and meat sauce in layers in greased ovenproof
dish, ending with a layer of lasagne. Dot with butter and
sprinkle with nutmeg and grated cheese. Bake at 350 degrees for
10 minutes.
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