Italian Potato Torta

RECIPE

Yield
4 servings (serving size: 1 wedge)

Ingredients
6 cups cubed peeled baking potato (about 1 3/4 pounds)
1/2 cup all-purpose flour
2 teaspoons olive oil
1/8 teaspoon salt
1 large egg
Cooking spray
1/4 teaspoon dried Italian seasoning
2 garlic cloves, minced
1 (14.5-ounce) can diced Italian-style tomatoes, drained
1 cup (4 ounces) shredded part-skim mozzarella cheese
3/4 cup (3 ounces) grated fresh Parmesan cheese
Thyme sprigs (optional)

Preparation
Preheat oven to 450°.

Place potatoes in a saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender. Drain. Return potatoes to pan; add flour, oil, salt, and egg. Mash potato mixture with a potato masher until smooth.

Spread potato mixture into a 9-inch round cake pan coated with cooking spray. Combine seasoning, garlic, and tomatoes; spread evenly over potato mixture. Combine cheeses, and sprinkle over tomato mixture. Bake at 450° for 25 minutes or until golden. Let stand 20 minutes. Cut torta into 4 wedges. Garnish with thyme, if desired.

Nutritional Information
Calories:459 (29% from fat)
Fat:14.6g (sat 7.7g,mono 5.3g,poly 0.7g)
Protein:23.1g
Carbohydrate:59.6g
Fiber:3.7g
Cholesterol:86mg
Iron:2.4mg
Sodium:927mg
Calcium:533mg

Italian cooking@home
by cooking mania

Italian Vegetable Pie

RECIPE

Yield
8 servings

Ingredients
2 teaspoons olive oil
1 cup chopped green bell pepper
1 cup chopped onion
1 cup chopped mushrooms
1 (12.3-ounce) package firm tofu, drained and crumbled
3 garlic cloves, minced
3 tablespoons tomato paste
1 teaspoon dried Italian seasoning
1 teaspoon fennel seeds
1/4 teaspoon crushed red pepper
1 (25.5-ounce) jar fat-free marinara sauce
6 cooked lasagna noodles, cut in half crosswise
Cooking spray
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Preparation
Preheat oven to 375°.

Heat oil in a large nonstick skillet over medium-high heat. Add the bell pepper, chopped onion, mushrooms, tofu, and garlic; sauté 3 minutes or until vegetables are tender. Stir in tomato paste, Italian seasoning, fennel seeds, crushed red pepper, and marinara sauce; bring to a boil. Reduce heat; simmer 10 minutes.

Arrange the noodles spokelike in the bottom of an 8-inch round baking dish coated with cooking spray. Spread 3 cups tomato mixture over noodles. Fold ends of noodles over tomato mixture, and top with the remaining tomato mixture and cheeses. Bake at 375° for 20 minutes.

Nutritional Information
Calories:307 (30% from fat)
Fat:10.4g (sat 4.4g,mono 3g,poly 2.1g)
Protein:19.7g
Carbohydrate:33.8g
Fiber:4.8g
Cholesterol:20mg
Iron:6.7mg
Sodium:444mg
Calcium:340mg

Italian cooking@home
by cooking mania

Calzones with Italian Tomato Sauce

RECIPE

Deliver with potato chips and fresh fruit.

Yield
Makes 6 servings

Ingredients
1 pound lean ground beef
3 1/2 cups (14 ounces) shredded mozzarella cheese, divided
1 (6-ounce) can low-sodium tomato paste
1/2 cup frozen chopped spinach, thawed and drained
2 teaspoons Italian seasoning
2 (10-ounce) cans refrigerated pizza crust
Olive oil
Italian Tomato Sauce

Preparation
Cook ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink. Drain.

Combine beef, 2 1/2 cups cheese, and next 3 ingredients.

Unroll each pizza crust, and cut each crust into thirds. Roll each portion to a 5-inch circle. Spread 3/4 cup of meat mixture evenly over half of each circle. Moisten edges with water; fold dough over, pressing or crimping edges to seal. Place on a lightly greased baking sheet, and cut slits in tops to allow steam to escape. Brush with olive oil.

Bake at 375° for 25 to 30 minutes or until golden. Top with Italian Tomato Sauce; sprinkle with remaining cheese. Melt cheese under broiler, if desired.

Note: Freeze baked calzones up to 1 month, if desired. Thaw in refrigerator overnight. Wrap calzones in aluminum foil, and bake at 300° for 1 hour or until thoroughly heated.

Italian cooking@home
by cooking mania

Italian Brunch Casserole

RECIPE

Yield
Makes 8 servings

Ingredients
1 (8-ounce) package sweet Italian sausage
8 green onions, sliced (1 cup)
2 zucchini, diced (about 3 cups)
1 teaspoon salt
1/2 teaspoon pepper
1 (7-ounce) jar roasted red bell peppers, drained and chopped
1 (16-ounce) Italian bread loaf, cut into 1-inch cubes (about 8 cups)
2 cups (8 ounces) shredded sharp Cheddar cheese
6 large eggs
1 1/2 cups milk

Preparation
Remove and discard casings from sausage. Cook sausage in a large skillet, stirring until sausage crumbles and is no longer pink; drain.

Add green onions and next 3 ingredients to skillet. Sauté 4 minutes or until vegetables are tender. Stir in roasted bell peppers. Drain and cool.

Spread 4 cups of bread cubes in a lightly greased 13- x 9-inch baking dish. Top with half each of the sausage mixture and cheese. Repeat with remaining bread, sausage, and cheese.

Whisk together eggs and milk. Pour egg mixture over bread. Cover and chill 8 hours.

Bake, covered, at 325° for 1 hour or until bubbly and hot.

Italian cooking@home
cooking mania

Italian BLT Sandwiches

RECIPE

Yield
Makes 4 servings

Ingredients
1/2 (16-ounce) Italian bread loaf
1/4 cup Italian dressing
1/3 cup shredded Parmesan cheese
1/2 cup mayonnaise
1/2 cup mustard
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced mortadella or bologna
4 (1-ounce) provolone cheese slices
Romaine lettuce leaves
3 plum tomatoes, sliced
8 bacon slices, cooked and cut in half
Garnish: pimiento-stuffed green olives

Preparation
Cut bread diagonally into 8 slices; arrange on a baking sheet. Brush slices evenly with Italian dressing, and sprinkle with Parmesan cheese.

Bake at 375° for 5 to 6 minutes or until lightly toasted.

Stir together mayonnaise and mustard; spread untoasted side of bread evenly with mayonnaise mixture.

Layer 4 bread slices, mayonnaise mixture side up, with salami and next 5 ingredients. Top with remaining 4 bread slices, mayonnaise side down. Secure with wooden picks. Garnish, if desired.

Italian cooking@home
by cooking mania

Baked Italian Oysters

RECIPE

This hot appetizer is served on the half shell for an elegant presentation. The ground red pepper lends a subtle heat to the breadcrumb topping.

Yield
8 servings (serving size: 3 oysters)

Ingredients
1 1/2 (1-ounce) slices white bread
Cooking spray
1/3 cup sliced green onions
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1/4 cup Italian-seasoned breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 teaspoon fresh lemon juice
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
24 oysters on the half shell
8 lemon wedges

Preparation
Preheat oven to 450°.

Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 3/4 cup.

Heat a medium nonstick skillet coated with cooking spray over medium heat. Add onions, parsley, and garlic; cook 5 minutes, stirring constantly. Remove from heat; stir in fresh breadcrumbs, Italian breadcrumbs, and the next 4 ingredients (Italian breadcrumbs through black pepper). Place oysters on a jelly roll pan. Sprinkle breadcrumb mixture evenly over oysters.

Bake the oysters at 450° for 7 minutes or until the edges of the oysters curl. Serve with lemon wedges.

Nutritional Information
Calories:76 (30% from fat)
Fat:2.5g (sat 1g,mono 0.5g,poly 0.5g)
Protein:5.4g
Carbohydrate:7.7g
Fiber:0.4g
Cholesterol:26mg
Iron:3.3mg
Sodium:234mg
Calcium:77mg

Italian cooking@home
by cooking mania

Italian Club Sandwich

RECIPE

Yield
4 servings

Ingredients
1/2 (16-ounce) Italian bread loaf
1/4 cup Italian dressing
1/3 cup shredded Parmesan cheese
1/2 cup mayonnaise
1/2 cup mustard
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced mortadella or bologna
4 (1-ounce) provolone cheese slices
Romaine lettuce leaves
3 plum tomatoes, sliced
8 bacon slices, cooked and cut in half
Garnish: pimiento-stuffed green olives

Preparation
Cut bread diagonally into 12 (1/4-inch-thick) slices; arrange on a baking sheet. Brush slices evenly with Italian dressing, and sprinkle with Parmesan cheese.

Bake at 375° for 5 to 6 minutes or until lightly toasted.

Spread untoasted sides of bread slices evenly with mayonnaise and mustard. Layer 4 bread slices, mayonnaise side up, with salami, mortadella, and provolone. Top with 4 bread slices, mayonnaise side up; layer with lettuce, tomato, and bacon. Top with remaining 4 bread slices, mayonnaise side down. Cut in half, and secure with wooden picks. Garnish, if desired.

Italian cooking@home
by cooking mania

Beer-Braised Beef with Italian Salsa Verde

RECIPE

Yield
8 servings (serving size: 2 topped slices)

Ingredients
Salsa Verde:
1 cup chopped fresh mint
2/3 cup chopped fresh dill
1/3 cup chopped fresh flat-leaf parsley
1/4 cup finely chopped shallots
1 tablespoon chopped capers
3 tablespoons extravirgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Beef:
2 pounds boneless chuck roast, trimmed, cut into 3-inch cubes
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1 teaspoon olive oil
3 cups vertically sliced onion (about 1 large)
1 cup fat-free, less-sodium beef broth
1 (12-ounce) can Guinness Stout
Remaining ingredient:
(16-ounce) loaf Italian bread, cut into 16 (1-ounce) slices, toasted

Preparation
Preheat oven to 350°.

To prepare salsa, combine first 8 ingredients in a small bowl. Cover and refrigerate.

To prepare beef, sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef; cook 5 minutes or until browned. Remove from pan.

Add 1 teaspoon oil and onion to pan. Reduce heat, and cook 12 minutes or until golden brown, stirring occasionally.

Return beef to pan. Add broth and beer; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until tender. Remove beef from pan; shred with 2 forks. Return beef to pan; stir. Spoon 1/4 cup beef mixture over each bread slice; top each with 1 1/2 tablespoons salsa.

Nutritional Information
Calories:387 (29% from fat)
Fat:12.4g (sat 3g,mono 6.8g,poly 1.5g)
Protein:29.9g
Carbohydrate:34.7g
Fiber:2.1g
Cholesterol:47mg
Iron:4.3mg
Sodium:788mg
Calcium:78mg

Italian cooking@home
by cooking lover

Minestrone with White Beans and Italian Sausage

The Italian minestra refers to a variety of moderately thick soups. Minestrone is a hearty vegetable-filled minestra that often contains beans and sometimes pasta. We've omitted the pasta here but added some Italian sausage. With minestrone, it seems, there is no end to the delectable variations.

Yield
4

Ingredients
1 tablespoon olive oil
1 pound mild Italian sausage, casings removed
1 onion, chopped
1 carrot, chopped
1 rib celery, chopped
1 clove garlic, minced
1/2 teaspoon dried thyme
1 bay leaf
4 cups drained and rinsed canned white beans, preferably cannellini (from two 19-ounce cans)
10 cup water
1 cup canned diced tomatoes with their juice
2 teaspoons salt
1 teaspoon fresh-ground black pepper
2/3 pound spinach, stems removed and leaves washed well (about 1 1/2 quarts)
Grated Parmesan, for serving

Preparation
1. In a large pot, heat the oil over moderately high heat. Add the sausage and cook, stirring frequently, until browned, about 5 minutes. Remove the sausage with a slotted spoon.

2. Reduce the heat to moderate. Add the onion, carrot, celery, garlic, thyme, and bay leaf to the pot and cook, stirring occasionally, until the vegetables soften, about 10 minutes.

3. Meanwhile, combine 2 cups of the beans and 2 cups of the water in a blender and puree until smooth.

4. Add the tomatoes, the bean puree, the remaining 8 cups water, the salt, and the pepper to the pot. Bring to a boil, skimming any foam that rises to the surface. Stir in the sausage, the remaining 2 cups beans, and the spinach. Simmer until the spinach wilts, about 3 minutes. Serve the soup topped with grated Parmesan, and pass more Parmesan at the table.

Wine Recommendation: It's only natural to partner this traditional Italian soup with a classic Italian red wine. Either a Tuscan Chianti or a dolcetto from the hills of Piedmont will be splendid.

Italian cooking@home
by cooking lover

Italian Peppered Beef Stew (Peposo)

Yield
Makes 6 servings

Ingredients
4 pounds fat-trimmed boned beef chuck or other cut suitable for stewing, rinsed and cut into 1 1/2-inch chunks
2 cups dry red wine such as Zinfandel or Merlot
2 cans (14 1/2 oz. each) diced tomatoes
1 cup chopped fresh basil leaves or 3 tablespoons dried basil
18 peeled garlic cloves
1 to 1 1/2 tablespoons fresh-cracked or coarse-ground black pepper
Salt
Creamy polenta
Oven-dried tomatoes or 2 Roma tomatoes, rinsed and sliced crosswise into 1/4-inch-thick rounds
Gremolata

Preparation
1. Brown beef. Discard fat.

2. Add wine, canned tomatoes (including juices), basil, garlic, and 1 tablespoon cracked pepper to pan with beef. Cover and bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, until beef is very tender when pierced, 1 1/2 to 2 hours. Skim off and discard fat. Add salt and up to 1/2 tablespoon more cracked pepper to taste.

3. Spoon polenta onto dinner plates or a large shallow bowl or rimmed platter. With a slotted spoon, lift out beef and mound onto center of polenta. Measure remaining pan juices; if less than 3 cups, add water to make that amount, return to pan, and bring to a boil; add salt to taste and pour juices into a serving bowl. Pass pan juices to add to taste. Garnish stew with oven-dried tomato slices and gremolata.

No-mess browning:

1. Place meat in a heavy-bottomed 5- to 6-quart pan. Add 1/2 cup water; cover and bring to a boil over high heat. Reduce heat and simmer briskly over medium heat until meat is gray on the outside and has rendered juices and fat, 15 to 20 minutes.

2. Uncover pan, increase heat to high, and stir often until most of the liquid has evaporated, 15 to 20 minutes. Reduce heat to medium-high and stir often until meat juices have caramelized and darkened and meat has browned in the rendered fat, about 5 minutes longer. If drippings and the brown film on pan begin to scorch, reduce heat to medium.

Nutritional analysis per serving of stew.

Nutritional Information
Calories:504 (41% from fat)
Protein:61g
Fat:23g (sat 8.5)
Carbohydrate:11g
Fiber:2.1g
Sodium:463mg
Cholesterol:197mg

Italian cooking@home
by cooking mania