CALZONE
Fettuccine Alfredo
Gnocchi Allo Safferano
Harvest Calzone
Italian Style Stuffed Shells
Italian Ziti Medley
Linguine Primavera della Santa Maria
Microwave Polenta
Original Calzone
POTATO GNOCCHI
RAVIOLI WITH RICOTTA FILLING
Riccota Cheese
Rolled Calzones
SPINACH/CHEESE STROMBOLI
Tomato-Cheese Calzones
Tortellini w/Peas and Prosciutto

Prepare Crusty Dough (recipe follows). While dough rises, prepare
filling of your choice.

After dough has risen, punch it down and divide in half for 2 large
turnovers, in quarters for individual size turnovers. On a lightly
floured board, shape each portion into a round ball; roll large balls
into 11" circles, small ones into 8-1/2" circles. Brush surface of each
circle lightly with olive or salad oil.

Spread half (for large calzone) or a quarter (for small calzone) of the
filling over half of each dough circle. Fold plain half over filling,
then press edges together. Roll 1/2" of pressed edges up and over, then
seal and crimp. With a wide spatula, transfer turnovers to greased and
cornmeal-dusted baking sheets. Prick tops with a fork and brush lightly
with olive or salad oil. Bake in a 475 degree oven until well browned
(15-20 mins. for either size).

Crusty Dough: Sprinkle 1 pkg. active dry yeast over 1 cup warm water
(110 degrees) and let stand for 5 mins. to soften. Stir in 1/2 tsp. salt
and 2 tsps. olive or salad oil. Gradually mix in 2-1/2 to 3 cups all
purpose flour to make a soft dough. Turn out onto a well-floured board
and knead until smooth and nonsticky, adding more flour as needed 1/4 -
1/2 cup more). Place in a greased bowl, turn dough to grease top. cover
and let rise in a warm place until doubled (about 1 hour).

Sausage Filling: In a wide frying pan over medium heat, cook 3 (10 oz.
total) mild Italian sausages, sliced, until browned. Add 1 small onion,
sliced, 1 clove garlic, minced, 1/4 lb. mushrooms, sliced, 1 small green
pepper, sliced, and 1 small carrot, thinly sliced. Cook, stirring, until
veggies are limp. Stir in 8-oz. can tomato sauce, 2-1/4 oz. can sliced
olives, drained, 1 tsp. basil, 1/2 tsp. each oregano and sugar, and 1/4
tsp crushed red pepper. Reduce heat and simmer, uncovered, for about 5
mins. Let cool. When ready to assemble, stir in 2 cups shredded
mozzarella and 1/2 cup parmesan.

Veggie Filling: Follow directions for Sausage Filling but omit sausage.
Cook vegetables in 2 to 3 T olive oil and increase mushrooms to 1/2 lb.
Also increase oregano to 1 tsp and add 1/2 tsp fennel seeds, if desired.
Increase mozzarella to 2-1/2 cups, parmesan to 3/4 cup.
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Rolled Calzones

Servings: 4 - 6 as a sandwich

For the Pizza Dough

1/4 oz active dry yeast
1 1/4 c warm water
1/2 c olive oil
4 c bread flour
1 tsp salt
chopped fresh rosemary, tarragon and oregano

For the filling

2 oz pesto
1/4 lb ham, thinly sliced
1/4 lb provolone cheese, sliced
1/8 lb coppacola (spicy italian ham) thinly sliced
2 sweet red peppers, roasted, peeled and sliced
2 oz pepperoncinis, drained and chopped (6 - 8)
1 egg
1 egg white
cornmeal
 

Soften the yeast in the water. Stir in the oil, then the flour and salt.
Knead dough on a floured board until smooth and elastic (about 20
minutes). Shape into a round ball, cover with plastic and refrigerate 1
hour.

Preheat oven to 400 degrees. Shape the pizza dough into a ball and then
roll out into a large oval shape (about 24 inches long). About 2 inches
behind the front edge, spread the pesto in a long stripe, stopping just
short of the ends.

Just behind and overlapping the pesto, place a layer of the ham slices,
then a layer of cheese then the coppacolla, peppers and pepperoncinis.
You should still have about 2 inches of dough showing at the back edge.

Beat the egg and brush on the back edge and ends of the dough.

Roll up Calzone as firmly as possible (so no air gets inside). Tuck the
ends in and finish with the back edge on the bottom, not on the side.

Place on a baking sheet pan sprinkled with corn meal, brush with egg
white and bake in a 400 degree oven for 20 minutes.

Cool to room temperature and slice. Can be sliced thin for appetizers

NOTE: To roast peppers, preheat broiler. Slice the peppers in half
lengthwise. Core them and remove the seeds and ribs. Lay the pieces skin
side up on a flat broiling pan and place the pan 3 - 4 inches below the
heat. Broil the peppers until the skins are charred (they should be
black). Then place the peppers in a plastic bag, seal it with a twist
tie and set aside. Let peppers steam in the bag for 15 minutes. Remove
the peppers from the bag and slip off the charred skins.
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SPINACH/CHEESE STROMBOLI

Ingredients:

1 pk Yeast 2 lb Ricotta
2 tsp Sugar 1 pk Spinach,(cooked)
1/3 cup Warm water 4 cup Flour
1 cup Parmesan 3 tbs Butter; in pieces
1/2 lb Mozzarella, sliced 1 tsp Salt
2 tbs Butter; melted 1 cup Ice water (without cubes)
Sesame seeds

Directions:

Preheat oven to 200 degrees for 15 minutes and turn off. Combine yeast,
sugar and warm water in a small mixing bowl. Set aside for 5 minutes
until foamy. In the work bowl of a food processor, add flour, butter
pieces and salt. Process for 20 seconds. Add ice water to yeast. With
the processor running, add yeast-water mixture gradually, until all of
the moisture is absorbed and the dough leaves the side of the bowl.
Process for an additional 60 seconds. Transfer dough from the work bowl
to a large greased mixing bowl. Cover with a kitchen towel and place in
warm off oven. Allow to rise until doubled, approximately 1-1/2 hours.

In a medium mixing bowl, combine ricotta, spinach and parmesan cheese.
Punch down the risen dough and transfer to a floured rolling surface.
With quick, hard strokes, roll dough into a large rectangle, approx-
imately 1/2 inch thick. Layer one-half of the mozzarella cheese evenly
down the center leaving approximately three inches of exposed dough on
either side. Top with ricotta-spinach mixture and the remaining mozza-
rella. Overlap the exposed dough over the cheese mixture and pinch well
on all sides to seal.

Transfer to a large cookie sheet, seam side up. Cover with a kitchen
towel and return to the warmed oven. Allow to rise until doubled, ap-
proximately 45 minutes. Brush loaf with melted butter and sprinkle with
sesame seeds. Bake at 350 degrees for 35 to 40 minutes or until loaf is
well browned and hollow sounding when thumped.
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Tortellini w/Peas and Prosciutto

Servings: 4

15 oz Tortellini (cheese)
1 1/2 c Whipping cream
1 pn Nutmeg
6 tb Grated parmesian
3/4 c Peas *
1 1/2 oz Prosciutto (cut)

* Frozen tiny, thawed and drained.

Cook tortellini in a large pot of boiling water until barely tender,
stirring occasionally. Drain. Meanwhile bring cream to boil in large
saucepan. Reduce heat. Add nutmeg and simmer until slightly thickened,
about 8 minutes. Return tortellini to pot. Add warm cream, parmesian,
peas & prosciutto. Simmer over low heat until tortellini are tender and
sauce thickens, stirring occasionally. About 4 minutes. Season with salt
and pepper.
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Gnocchi Allo Safferano

1 lb semolina flour
1/4 cup olive oil - extra virgin
1 onion - chopped
1/4 cup parsley - chopped
1/2 tsp saffron
3 oz pork fat - chopped
7 oz ground pork
7 oz lamb - lean, ground
1 1/2 lb tomatoes - chopped fine in food processor
2 bay leaves
6 sage leaves - fresh (or 1/2 tsp dried)
salt and pepper
3/4 cup aged Pecorino cheese - optional

To make gnocchi, pour flour onto work surface and make a well in the
centre. Pour in the olive oil. Dissolve saffron in a bit of warm water
and add to well. Mix liquid with flour, adding enough water to form a
firm, not sticky, dough. You'll have to add the water 1/4 cup at a time,
until the dough is the right consistency. Cut dough into pieces and roll
into long cylinders, about 1/2 inch diameter. Cut into 1-inch chunks and
press your finger into each gnocchi to make a deep dent. Set gnocchi
aside on a floured surface to dry while you make the sauce.

Heat pork fat in saute pan and cook the onion and parsley until tender.
Stir in the ground meat and cook until no longer pink. Add the chopped
tomatoes, bay leaves, salt and pepper. Cook, uncovered, for an hour or
until the sauce is thickened.

Cook gnocchi in boiling salted water until cooked al dente. Drain and
arrange in pasta dishes. Pour sauce over top and garnish with a handful
of grated cheese.

Serves 4-6.
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Microwave Polenta

1 c cornmeal
1/2 tsp salt
1 Tbl olive oil
3 1/2 q water

Mix all ingredients in a 3-quart microwave-safe dish. Cover and
cook on high power for 5 minutes. Stir and cook on high power until
thickened, about 5 minutes longer.

Makes 4 servings.
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Fettuccine Alfredo

Servings: 4

1 c Butter or marg., softened
Grated parmesan cheese
Freshly ground black pepper

When ready to serve, drop fettuccine in boiling salted water and cook
until rises to surface, about 2 minutes. Quickly drain and place in warm
bowl containing half of softened butter. Top with lumps of remaining
butter and 1/3 to 1/2 cup cheese. Toss lightly using fork and spoon,
about 2 minutes until fettuccine is well coated and creamy sauce is
formed. Serve sprinkled with pepper and additional grated cheese.
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Italian Ziti Medley

Servings: 6

1/2 lb Italian sausage * 1/2 c Butter or margarine
1 c Sliced mushrooms 1 c Green pepper strips
1/3 c Chopped onion 1/3 c All-purpose flour
2 1/4 c Milk 2 c 8 oz-cheddar cheese-shredded
1/2 c Grated parmesan cheese 1/2 t Pepper
3 c (8 oz)Cut Ziti - uncooked

* Sliced into coins

In 4-quart saucepan, brown sausage. Remove from pan and drain off fat.
Melt butter and cook mushrooms, pepper and onion until tender but not
brown. Blend flour into vegetable mixture. Gradually stir in milk. Cook,
stirring consstantly over med-low heat until mixture begins to boil.
Boil and stir 1 minute. Blend in 1 1/2 cups cheddar cheese, parmesan
cheese and pepper until cheeses are melted and mixture is smooth. Cook
ziti according to package directions, and drain. Stir hot cooked ziti
and sausage into vegetable cheese mixture. pour into buttered 2-quart
casserole. Sprinkle with remaining 1/2 Cup cheddar cheese. Bake covered
at 350 for 30 minutes or until hot and bubbly.
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Italian Style Stuffed Shells

12 uncooked jumbo pasta shells
1 lb. lean ground beef
1 tbsp. sliced green onion
1 tbsp. snipped fresh parsely, divided
3/4 tsp. Italian seasoning, divided
3/4 cup low-fat Ricotta or (cottage cheese, if you prefer)
1/2 cup grated Parmesan cheese
1 egg, beaten
1 tsp. salt
1 tsp. pepper, divided
1 can (8 oz.) tomato sauce
1/2 tsp. sugar

4 servings

Prepare shells as directed on package. Rinse & drain. Set aside. Crumble
ground beef into 1 quart casserole. Add onion, 2 tsp. parsely & « tsp.
Italian seasoning. Cover. Microwave at High for 3 minutes or until meat
is no longer pink, stirring once to break apart. Drain. Add cheeses,
egg, salt & 1/8 tsp. pepper. Mix well. Stuff shells evenly w/ ground
beef mixture.

Place shells in 9" round baking dish. Set aside. In 1 cup measure,
combine tomato sauce, sugar, the remaining 1 tsp. parsely, ¬ tsp.
Italian seasoning & 1/8 tsp. pepper. Mix well. Pour evenly over stuffed
shells. Cover w/ plastic wrap. Microwave at High for 7 minutes or until
filling is hot, rearranging shells once.
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Linguine Primavera della Santa Maria

Yield: 6 servings

2 tb Olive oil
1/4 c Chopped shallots
1 tb Chopped garlic
1 c Sliced zucchini (1 small)
1 c Sliced yellow squash (1 med)
1 c Bell pepper strips
1 cn CONTADINA Pasta Ready Chunky Tomatoes with Crushed RedPeppers (14.5oz)
1 cn CONTADINA Tomato Paste (6oz)
1/4 c Dry white wine
1/2 t Salt (opt)
2 tb Chopped fresh basil-OR- 1 t Dried basil, crushed
1 pk CONTADINA Refrigerated Linguine (9 oz)
Sliced ripe olives (opt)
Chopped fresh basil (opt)

In medium skillet, heat oil; saute shallots and garlic for 1 minute. Add
zucchini, yellow squash and bell pepper; saute for 3-4 minutes. Stir in
CONTADINA Pasta Ready Chunky Tomatoes, paste, wine and salt; simmer for
5-8 minutes or until vegetables are tender. Stir in basil; simmer for 1
minute. Prepare pasta according to package directions. Pour sauce over
pasta; garnish with olives and basil.
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RAVIOLI WITH RICOTTA FILLING

Yield: 36 servings

---------------------BASIC PASTA DOUGH--------------------------
4 c Sifted flour
1/2 ts Salt
4 Eggs
6 tb Very cold water

----------------------RICOTTA FILLING---------------------------
3 c Ricotta cheese (about
1 1/2 lbs)
2 Eggs, well beaten
1 tb Parmesan cheese
3/4 ts Salt
1/4 ts Pepper
1 1/2 tb Chopped parsley

BASIC PASTA DOUGH
Stir into a large bowl a mixture of: 4 c sifted flour and salt. Make a
well in center of flour. Add eggs, one at a time, mixing slightly after
each addition: Add gradually about: 6 Tablespoons very cold water Mix
well to make a stiff dough. Turn dough onto a lightly floured surface
and knead for 3 to 5 minutes until smooth and elastic. (Use shorter time
if you are using a pasta machine to roll the dough.)

RICOTTA FILLING
Combine in a large bowl all filling ingredients. ASSEMBLY Divide dough
into fourths. Lightly roll each portion 1/8 inch thick and cut
lengthwise into 5 inch wide strips. Use the strips immediately--do nt
allow to dry. Place 2 teaspoons of the filling 1 1/2 inches from the
narrow end and in the center of the strip. Continue along the strip,
placing the filling at about 3 1/2 inch intervals. Fold the strip in
half lengthwise, covering the mounds of filling. To seal, press the
edges together with the tines of a fork. Press gently between the mounds
to form rectangles about 3 1/2 inches long. Cut apart with a pastry
cutter and press the cut edges with the tines of a fork to seal. COOKING
In a large saucepan bring to a boil: 7 quarts water 2 Tb salt Gradually
add the ravioli (about one-half at a time). Boil rapidly, uncovered,
about 20 minutes or until tender. Remove raviolis with a slotted spoon
and drain. Palce on a warmed platter and top with tomato sauce. Sprinkle
with: grated Romano or Parmesan cheese Serve immediately.

Makes about 3 dozen ravioli.
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Riccota Cheese

Yield: 8 servings

2 qt Milk
3 tb Distilled white vinegar OR
1/4 c Fresh lemon juice
Salt (if desired)

Pour the milk into a heavy stainless-steel or enameled saucepan and stir
in the white vinegar or lemon juice.

Set the pot over very low heat and bring the milk very slowly to a
simmer (a reading of 200 degrees on a thermometer). There will be fine
beads around the edge of the milk, which will look foamy but will not
appear to be boiling.

Remove the pot from the heat and set it, covered, in a spot where it can
remain undisturbed and where the temperature will remain fairly uniform
at a reading between 80 and 100 degrees. (An unheated oven, without a
pilot light, is a good spot.) Let the milk stand for about 6 hours, or
until a solik curd floats above the liquid (the whey). More or less time
may be required, depending on the temperature of the environment and the
characteristics of the milk.

Line a fine sieve with doubled, dampened cheesecloth (or, better yet,
two layers of very fine-mesh nylon curtain netting, dampened) and set it
over a bowl. Dip the curds and whey into the sieve and allow the whey to
drain off until the ricotta is yogurtlike. If you want firmer cheese,
tie the corners of the cloth to form a bag and hang it up to drain
further. (In warm weather, the draining might well be completed in the
refrigerator.)

When the texture of the ricotta is to your liking, add a little salt
(from 1/4 to 1/2 t) if you wish. Store the cheese, covered, in the
refrigerator. It will be at its best after it has chilled for 24 hours,
and will keep well for 4 or 5 days.

Author's notes: Unlike most other fresh cheeses-cottage and cream
cheese, for example-the curd of this bland, light cheese is fromed from
the direct addition of acid to the milk, not by fermentation. For that
reason the time required to make it is generally short. If you haven't
used this Italian favorite before, try it in place of cottage cheese, as
well as in Italian recipes for such dishes as lasagne and manicotti.
You'll find it is a bit creamier than most cottage cheeses, with a much
finer curd. For a pleasant light milk dessert, sweeten ricotta slightly
and top it with a sprinkling of grated chocolate or cinnamon.
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Original Calzone

1 lb. dough for Italian bread
1/2 lb.ground beef (lean)
1/3 lb.ground pork (lean)
1 sm. onion, chopped fine
1 tsp. parsley chopped fine
1-8oz. can tomato sause
1/2 cup grataed romano or parmesan cheese
1/4 cup. mozzarella cheese, shredded
1/4 cup provolone cheese, shredded
salt and pepper to taste

Mix ground beef with salt, pepper, onion, parsley, and grated cheese.
fry off until meat turns brown. After meat cools, mix in mozzarella
aand provolone cheese and tomato sause. Roll out dough in
approximately 6 inch circle. Put in 1/3 cup of meat mixture and fold
over like a apple turnover. Squeeze edges with fork and deep fry or
bake until golden brown.

(Recipe from my mama. She use to make this for the Italian club back in little
Warren, R.I. where I grow-up. This recipe has been cut-down for home use.
Love ya ma!)
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Harvest Calzone

Yield: 2 calzones

8 Ripe tomatoes, peeled and quartered, or 1 28-oz can tomatoes
2 Onions, sliced into moons
2 ts Olive oil
6 cl Garlic, chopped
3 c Mixed squash, eggplant, and peppers, cubed
Oregano, thyme, and salt to taste
1 c Firm tofu, pressed & cubed
1/3 c Feta cheese (optional)
1 Recipe Whole Wheat Pizza Dough

Use any peak-of-the-season vegetables in this hearty calzone. Pizza
stones, mixes, tools and other supplies can be ordered from Sassafras
Enterprises: (800) 537-4941 or (312) 226-2000.

1. Preheat oven to 450ø (if using cooking stone, it should heat in oven
for at least 20 minutes before baking). Put tomatoes into a baking dish;
lay onions across top and drizzle oil evenly over all. Roast in oven for
20 minutes; stir in garlic and mixed vegetables and roast for another 20
minutes, or until tender. Stir in oregano, thyme, salt, tofu, and feta.

2. Roll or stretch out pizza doughs and place on floured pizza peel or
cookie sheet. Divide roasted mix between the two doughs, placing down the
middle as for a burrito. Gently fold the dough over the filling and pinch
closed. Seal well and handle with care as any holes will prevent the
calzone from puffing up. Bake for 20 minutes, or until golden brown.
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Tomato-Cheese Calzones

Servings: 6

1/2 lb Mozzarella cheese; grated-partly skim
5 1/2 oz Goat cheese; crumbled
1/4 lb Hard salami; diced
1/2 c Sun-dried tomatoes in oil;-drained will, chopped
2 lb Pizza dough; thawed if froz.

1. Preheat oven to 450F. In medium bowl, combine cheese, salmi and
tomatoes; toss.

2. Divide dough into 6 pieces. On floured surface, with floured rolling
pin, roll each piece of douth into 7 inch round. Top left half of each
round with cheese mixture, dividing evenly. Moisten edges with water;
fold right side of dough over so edges meet. Press edges to seal; crimp.
Place on large baking sheet; with scissors, make three 1/2 inch slits in
top of each.

3. Bake 20 to 25 minutes or until well-browned. Cool briefly before
serving.
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POTATO GNOCCHI

Yield: 8 servings

3 lb Boiling potatoes; -=OR=-
5 1/2 c -Mashed potatoes
3/4 c Flour (or more)
5 Egg yolks
1/8 ts Nutmeg
1 ts Salt; or as desired
White pepper; to taste
1/3 c Olive oil

USING UNCOOKED POTATOES, boil them, unpeeled, in salted water until
soft. Or cook them in a microwave according to oven directions or bake
in a conventional oven. Drain boiled potatoes. Peel potatoes when they
are cool enough to handle and puree them through a food mill or potato
ricer while still warm. Do not use a blender or food processor for this
because it excites the gluten in the potato and makes a sticky mess. If
using leftover mashed potatoes, place in a small pot and heat them until
they are warm. Transfer potatoes to a mixing bowl, add the yolks and
mix. Add nutmeg, salt, pepper and 3/4 cup of flour. Knead together and
add the remainder of the flour if necessary, bit by bit, kneading until
a slightly sticky consistency is attained. Lightly dust a work surface
with flour. Form the dough into sausage-like rolls about the thickness
of your thumb. Cut into pieces about 1-inch in length. Using a fork,
flatten the pieces so that the tines leave an imprint in the gnocchi.
Keep a glass of water nearby to clean the fork. Meanwhile, fill a
3-quart pot with salted water and bring to a boil. Reduce heat so that
the water is boiling at a gentle roll. Drop the gnocchi into the boiling
water, about 16 at a time. They will sink to the bottom but will rise to
the surface after a minute or so. Continue to cook for another 15
seconds. Immediately remove with a slotted spoon to a colander. Sprinkle
with a little olive oil, mix gently and transfer to a heated platter.
Continue until all the gnocchi are cooked. Serve the gnocchi ungarnished
as a side accompaniment to roast meat or poultry.
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