Andolinas Sicilian Cookbook by C T Andolina

TABLE OF CONTENTS
Dedication ...
Passion ...
Appetizers...
Marinated Mushrooms ...
Clams Casino ...
Stuffed Mushrooms...
Minestrone Soup ...
Chicken Soup ...
Bean Soup ...
Genoese Rice and Bean Soup ...
Fried Artichoke Hearts ...
Stuffed Artichokes ...
Cheese Sticks ...
Stuffed Mushrooms and Spinach ...
Roasted Artichokes ...
Italian Cheese Bread Ring...
Tomato Bruschetta ...
Bruschetta Romano ...
Calamari ...
Onion and Herb Focaccia Bread ...
Sides and Sauces ...
Home-Style Pizza...
Italian Broccoli Casserole ...
Sicilian Potato Bake ...
Pesto Sauce ...
Italian Meatballs...
Bolognese Sauce ...
Spaghetti Sauce ...
Italian Dressing ...
Sicilian Bread Stuffing...
Eggplant Italian Style ...
Italian Fried Potatoes ...
Zesty Italian Salad Dressing...
Pasta Dough ...
Mushrooms Parmesan ...
Entrees ...
Gnocchi ...
Onion and Pepper Frittata ...
Cheese Calzone ...
Chicken Tetrazzini ...
Linguini With Clam Sauce...
Vermicelli with Fresh Herbs ...
Pasta Casserole...
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Chicken Piccata...
Pasta Con Fagioli ...
Aglio E Olio ...
Pesto Alla Genovese ...
Stuffed Jumbo Shells And Cheese Filling ...
Eggs With Peppers ...
Stuffed Peppers ...
Vegetable Casserole ...
Baked Zucchini Provolone ...
Stuffed Eggplant ...
Peas & Fave ...
Braciola ...
Tripe ...
Veal Scallopini ...
Chicken Cacciatore ...
Roasted Chicken ...
Cube Steak Parmesan...
Sicilian Veal Chops...
Italian Style Pork Chops ...
Holiday Italian Vegetable Toss ...
Pasta Primavera Salad ...
Salsa Marinara ...
Spaghetti Carbonara ...
Cannelloni ...
Manicotti ...
Eggplant Parmesan...
Italian Veal Chops...
Chicken Cacciatore ...
Chicken Scallopini ...
Diced Eggplant Sicilian ...
Rigatoni Andolina ...
Penne Arrbiata ...
Pasta with Fresh Tomatoes ...
Fettuccine with Shrimp and Broccoli...
Mediterranean Chicken ...
Chopped Pasta Salad ...
Crispy Chicken Salad ...
Broccoli and Angel Hair ...
Tortellini Salad...
Italian Steak and Pasta ...
Salmon and Fettuccine with Snow Peas ...
Linguini Alla Sicilian ...
Desserts ...
Ricotta Almond Filling ...
Wine Cookies ...
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Cuccidati ...
Cookie Dough ...
White Icing...
Italian Ricotta Cheese Cake ...
Cannoli Shells ...
Cannoli Cream Filling...
Sfinge ...
Italian Coconut Cookies ...
Italian Sponge Cake ...
Italian Sponge Cake Filling...
Italian Ricotta Cookies ...
Italian Biscotti ...
Soft Biscotti Cookies ...
Chofette ...
Italian Knot Cookies ...
Traditional Icing...
Peanut Butter Cookies...
Buttermilk Cookies ...
Chocolate Cake ...
Ricotta Cake ...
Cherry Cheesecake ...
Pecan Pie ...
Elegant Strawberry Shortcake ...
Texas Chocolate Cake...
Zupa Inglese Sponge Cake ...
Zupa Inglese Filling ...
Cheese Cake ...
Amaretti ...
Pizzelles ...
Tiramisu ...
Sweet Sighs ...
Lemon Ice...
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Dedication
I would like to dedicate this
cookbook, as I have my life, to
my brothers; John and Michael.
I would like to thank them for
teaching me the true meaning
of unconditional love, sacrifice
and high family values.
They are forever my heroes
and their guiding light will
infinitely shine bright in my
life.
Passion
One of the many things that the Sicilian culture is known for is their
love for life, art, food and family. Their passion for food has
become even more evident since their migration to America. Over
the past 100 years we have found hundreds of recipes from our
ancestry. We have taken the most unique recipes and given them to
you.
To retain the uniqueness and authenticity of these recipes we have
maintained most of the language and writing they were received in.
The men and women who have provided recipes for this book, cook
and bake in a special way. Cups are sometimes equivalent to
handfuls and a teaspoon to them is actually a pinch. The word,
about, is more commonly used than the word exact. This is one
of the subtle differences that make Sicilian culture so unique.
Few have imitated and even less have perfected the Sicilian art of
cooking. This recipe book will give you an insight to the Sicilian
culture only found in the old world.
We sincerely hope you enjoy using this book, as much as we did
making it.
Page 1
Appetizers
Some people believe that the Antipasto Salad
is the only true Italian or Sicilian appetizer.
Although Antipasto means before the
pasta, there are many, many unique Sicilian
and Italian appetizers. We have brought to
you some of our favorites. You may also
combine many of these appetizers to make a
party platter.
Add some of your own herbs, spices or
vegetables to make your own creation. Add
spinach to our Tomato Bruschetta or cheese to
our Focaccia Bread for that distinctive look and
taste.
Page 2
Recipe Name:
Marinated Mushrooms
Category:
Appetizer
Yield:
Serves 5-6
Ingredients:
4-6 oz. garbanzo beans
1 lb. fresh mushrooms - cut in half
16 oz. marinated artichoke hearts
salt and pepper to taste
1/4 tsp. dried basil

1/4 cup vinegar
1 clove garlic- minced
Cooking Instructions:
Wash mushrooms and slice in half. Place mushrooms, garbanzo beans (drained) and artichoke
hearts with juice in a large bowl. Add vinegar, basil, garlic and seasoning and mix thoroughly.
Chill for at least 4 hours or overnight.
Cooks Notes
Page 3
Recipe Name:
Clams Casino
Category:
Appetizer
Yield:
Serves 4-6
Ingredients:
8 oz. clams - chopped
1/4 cup onion - chopped
clove garlic - minced
1/4 cup green pepper - chopped
1/8 cup pimento
1/4 tbsp. Tabasco

17 crackers - crushed
2 tbsp. melted butter
clam juice to moisten
17 large clams in shell
Open clams carefully with clam knife. Chop clams in quarters. Drain and reserve juice of
canned clams and combine all ingredients. If clam mixture is too dry, add clam juice to
moisten. Spoon clams into shells. Place on cookie sheet and bake 25 minutes in 350-degree
oven.
Cooks Notes
Page 4
Recipe Name:
Stuffed Mushrooms
Category:
Appetizer
Yield:
Serves 4
Ingredients:
1 lb. mushrooms - extra large
1 small onion - diced
2 tbsp. butter
1 egg - beaten
cup Italian seasoned breadcrumbs
Wash mushrooms. Very gently, remove complete stems. Chop the stems and onion very fine.
Saut in butter until onion is tender. Do not brown. Cool. Beat egg slightly. Add onions and
stems to egg mixture. Add breadcrumbs. Mixture should be soft. Arrange mushroom caps
on a greased cookie sheet. Fill caps with onion mixture . Bake at 375 degrees for 15
minutes.
Cooks Notes
Page 5
Recipe Name:
Minestrone Soup
Category:
Appetizer
Yield:
Serves 12
Ingredients:
1 box ditali pasta
3 quarts of water
1 cup cabbage, shredded
1 cup string beans, chopped
1 cup Swiss cheese, diced
3 potatoes, diced
1 cup lima beans
1 bag frozen green peas
5 celery hearts
1/4 cup olive oil
1 onion, diced
2 cloves garlic, minced
2 tomatoes, diced
1 tsp. sugar
Boil 3 quarts of water. Add all vegetables. You may add any vegetables you desire. After
vegetables are cooked, add pre-cooked pasta (al dente.) Meanwhile, in frying pan, saut
onion and clove of garlic until cooked. Add tomatoes seasoned with salt, pepper and sugar to
frying pan. Add to soup. Simmer for 1 hour.
Cooks Notes
Page 6
Recipe Name:
Chicken Soup
Category:
Appetizer
Yield:
Serves 12
Ingredients:
3 quarts cold water
1 chicken, cut up (3lbs.)
3 carrots, sliced
1 large onion, diced
3 stalks celery, diced
2 oz. Romano cheese, grated
2 oz. fresh parsley, chopped

1 tbsp. salt
cup tomatoes, diced
1 bay leaf , whole
1 clove garlic, minced
1 box pastina
Place chicken in cold water in a large kettle. Bring to a boil and remove residue, which forms at
the top, and simmer for hour. Add vegetables and seasoning. Simmer about 2 hours or until
chicken is tender. Remove chicken to a platter and keep warm. Add pastina. Cook until pastina is
done. Pull chicken meat from bone, cut into desired size and add to soup. Serve hot with grated
Romano cheese.
Cooks Notes
Page 7
Recipe Name:
Bean Soup
Category:
Appetizer
Yield:
Serves 12
Ingredients:
1 cup navy beans
2 quarts water
2 cups of ham, cut in small chunks
cup onions, finely chopped
1 box Ditali (optional)
cup celery, diced, including leaves

1/4 lb. salt pork, uncut and lean
1 tsp. salt
freshly ground pepper, to taste
In a 4- quart kettle, bring beans and water to a boil. Let boil 4 minutes, then remove from heat
and let beans soak in hot water for 1 hour. Drain beans. Add enough cold water to make 2
quarts. Add other ingredients and bring to a boil. Reduce the heat and let simmer partially
covered for 1 hours or until the beans are tender. Remove the salt pork and skim top of the
soup. Ditali or ditalini may be added after it has been cooked according to instructions on the
package.
Cooks Notes
Page 8
Recipe Name:
Genoese Rice and Bean Soup

Category:
Appetizer
Yield:
Serves 6
Ingredients:
1lb. green cabbage, chopped
lb. fresh green spinach, stemmed and
chopped
2 medium onions, chopped fine
2 medium potatoes, peeled and diced
2 tbsp. olive oil
6 cups water
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 can white beans, drained
cup brown rice, precooked
1 or 2 heaping tbsp. Pesto sauce,
(see recipe for Pesto sauce)
In a large sauce pan, combine the cabbage, spinach, potatoes, onions and oil with rice and the 6
cups of water. Bring to a boil, add salt and pepper and simmer for 1 hour. Add canned beans and
continue to simmer for 10 minutes. Remove from heat, stir in Pesto sauce and allow to stand for 10
minutes before serving.
Cooks Notes
Page 9
Recipe Name:
Fried Artichoke Hearts

Category:
Appetizer
Yield:
Serves 2
Ingredients:
1 pkg. artichoke hearts, frozen or canned
1 cup Romano cheese, grated
5 cups oil for frying
2 eggs
1 cup bread crumbs

1 tsp. parsley, chopped
1 tbsp. Parmesan cheese, grated
Mix parsley, bread crumbs and Romano cheese. Slightly beat eggs with salt and pepper. Dip hearts
in egg and then bread mixture, making sure artichokes are completely covered. Fry in hot oil about
3 minutes on each side, or until golden brown. Remove from oil and place on plate with a paper
towel to absorb excess oil. Place on serving plate and sprinkle with
Parmesan cheese.
Cooks Notes
Page 10
Recipe Name:
Stuffed Artichokes
Category:
Appetizer
Yield:
Serves 2
Ingredients:
4 large artichokes, fresh
2 cups Italian seasoned bread crumbs
2 tbsp. Romano cheese, grated

1 tsp. olive oil
Cut tips of artichokes so that top is flat. Separate the middle of the artichokes so that it is
open. Cut stalks so artichokes sit flat. Combine bread crumbs, cheese and garlic. Salt and
pepper to taste. Fill artichokes with prepared stuffing, making sure that stuffing goes down the
leaves. Place artichokes in a deep kettle, placing 1 tsp. of olive oil over each one. Put enough water
in kettle so that 1/2" of artichoke is showing. Bake at 350 degrees. At 5 minute intervals, check to
correct the amount of water. Cook 40 minutes or until tender. Spoon water over artichokes at 10
minute intervals to keep them moist. Cook until outer leaves of artichokes pull away easily.
Cooks Notes
Page 11
Recipe Name:
Cheese Sticks
Category:
Appetizer
Yield:
Serves 4
Ingredients:
6 cups vegetable oil for deep frying
1 lb. Mozzarella cheese (cut into
1/4x1/4x2 " sticks)
1 cup flour
6 eggs, lightly beaten

3 cups bread crumbs (seasoned if you like)
2 oz. Parmesan cheese, grated
4 oz. Marinara Sauce
Heat oil for deep frying to 375 degrees. Dredge cheese sticks into flour seasoned with salt and
pepper to taste. Dip into beaten eggs, coating well. Cover with bread crumbs, then roll in palm of
hand so crumbs adhere. Dredge once again in crumbs and roll in palm of hand to make firm crust.
Fry until deep golden brown. Be careful not to overcook or cheese will lose its shape. Drain on
paper towels. Sprinkle with Parmesan cheese and accompany with Marinara sauce for dipping.
Cooks Notes
Page 12
Recipe Name:
Stuffed Mushrooms and Spinach

Category:
Appetizer
Yield:
Serves 4
Ingredients:
2 lbs. fresh mushrooms - large
4 oz. bread crumbs
4 oz. Parmesan cheese - grated
1 tsp. oregano - chopped

5 oz. wine (red or white)
3 oz. fresh spinach
Wash and drain mushrooms thoroughly. Remove and dice all stems. De-stem and cook
spinach in boiling water. Cool spinach. In a 8x10" baking pan, put 1/8" cooking oil on bottom. Put
mushrooms in a pan. Mix all ingredients including spinach and cover the tops of
mushrooms. Cover with aluminum foil and bake at 325 degrees until topping is golden
brown. Approximately 1 hour.
Cooks Notes
Page 13
Recipe Name:
Roasted Artichokes
Category:
Appetizer
Yield:
Serves 4
Ingredients:
6 medium artichokes
6 tbsp. olive oil
3 tbsp. parsley, chopped

cup water
Remove outer leaves from artichokes. Cut off stems. Tap artichokes on table to spread leaves open.
Wash and drain artichokes. Mix garlic, parsley and a little salt and pepper (a pinch of pepper and
about 1/4 tsp of salt). Divide mixture into 6 parts. Distribute one portion between the leaves of
each artichoke. Then close leaves. Place upright in sauce pan so they fit snugly. Add half of olive
oil to bottom of pan and pour other half over the artichokes. Cook over high flame for about 5
minutes. Watch carefully to prevent burning. Add water and lower the flame a little. Cook,
uncovered, about 8 minutes or until water evaporates. Then add a little more water and cover pan.
Cook slowly about 20 minutes or until tender. Test by pulling one or two outer leaves. If it comes
off easily, artichokes are done.
Cooks Notes
Page 14
Recipe Name:
Italian Cheese Bread Ring

Category:
Appetizer
Yield:
Serves 4
Ingredients:
2 tbsp. sesame seeds
4 - 5 1/4 cups flour
1/4 cup sugar
1 tsp. salt
2 pkg. active dry yeast
1 cup Mozzarella cheese - shredded
tsp. Italian seasoning

1 cup water
1 cup milk
3/4 cup butter or margarine
1 clove garlic - minced
2 eggs
Grease a 12-cup fluted tube or 10" tube pan and sprinkle with sesame seeds. Lightly spoon flour
into measuring cup and level off. In large bowl combine 2 cups flour, sugar, salt and yeast and
blend well. In small saucepan, heat water, milk and cup butter until very warm. Add warm
liquid and eggs to flour mixture. Blend at low speed until moistened. Beat 3 minutes at medium
speed. By hand, stir in remaining flour to form stiff batter. In small bowl combine cheese, Italian
seasoning, garlic and 1/4 cup margarine and mix well.
Spoon of batter into prepared pan and spoon filling evenly over batter to within 1/2" of sides of
the pan. Spoon the remaining batter over filling. Cover and let rise in warm place until light and
doubled in size, about 30 minutes. Heat the oven to 350 degrees and bake 30-40 minutes or until
golden brown and bread sounds hollow when lightly tapped. Remove from pan immediately.
Serve warm or cool.
Cooks Notes
Page 15
Recipe Name:
Tomato Bruschetta
Category:
Appetizer
Yield:
Serves 1-2
Ingredients:
4-5 large Italian Plum Tomatoes - sliced thin
2 ozs. Italian Dressing
3 pieces Italian Bread - toasted
1 small scallion - diced

1 clove garlic - chopped
2 tbsp. Romano Cheese - grated
Slice tomatoes and place in a saut pan with diced scallions, garlic and dressing. Heat until mixture
begins to boil. Remove from heat and pour over pre-toasted Italian bread. Sprinkle cheese and
serve.
Note: May be served cold as well.
Cooks Notes
Page 16
Recipe Name:
Bruschetta Romano
Category:
Appetizer
Yield:
Serves 1-2
Ingredients:
7 ozs. roasted red peppers
2 tbsp. parsley - chopped
2 tbsp. Romano cheese - grated
1 tbsp. olive oil

1/4 tsp. salt
1/4 tsp. pepper
4-6 thick slices of crusty Italian Bread
In a bowl, mix all ingredients, except bread. Place bread on an ungreased cookie sheet. Spoon
Bruschetta mixture onto bread. Bake in a 350 degree oven for 8 minutes or until edges of bread are
golden and mixture is hot.
Cooks Notes
Page 17
Recipe Name:
Calamari
Category:
Appetizer
Yield:
Serves 1-2
Ingredients:
1 lb. fresh squid tail cones (calamari) - cleaned
1 egg
1 tbsp. lemon juice
cup flour
2 cups olive oil
1 cup Italian bead crumbs

1 lemon - sliced
1 twig parsley - whole
Heat oil to 350 degrees. Wash squid and pat dry. Cut squid into 1/4 inch slices. In a bowl, mix egg
and lemon juice. Coat squid with flour and dip into egg mix. Coat squid with bread
crumbs.
Fry until golden brown on each side. Drain on paper towels. Sprinkle salt, pepper and serve with
lemon wedge and parsley.
Cooks Notes
Page 18
Recipe Name:
Onion and Herb Focaccia Bread

Category:
Appetizer
Yield:
Serves 1-2
Ingredients:
10 ozs. pizza dough
1 tbsp. olive oil
1 tbsp. red onion - chopped
2 tsp. fresh rosemary leaves - chopped

2 tsp. fresh sage leaves - chopped
Heat oven to 425 degrees. Grease a cookie sheet or pizza pan. Roll out pizza dough and place on
the cookie sheet. Brush entire dough with olive oil. Sprinkle all remaining ingredients on dough
and bake in oven for 10 minutes or until bread is golden brown
Note: You may add cheese and peppers on top if desired.
Cooks Notes
Page 19
Sides and Sauces

This collection of side dishes will
embellish any meal, whether it is a
Sicilian, Italian or, an American favorite.
The unique flavors of the herbs and
spices in our side dishes will compliment
any entree.
The sauces on the pages to follow come
from old world Sicilians and Italians
adding a pinch of this and a handful of
that. They have created over the years,
many sauces that will bring a new look
to your meal.
Page 20
Recipe Name:
Home-Style Pizza
Category:
Side
Yield:
Serves 2-3
Ingredients:
1 pkg. dry yeast
1 cup warm water
1 tsp. sugar
1 tsp. salt
2 tbsp. salad oil
3 cups flour
3 oz. favorite pizza topping

3 oz. shredded mozzarella cheese
8 oz. pizza sauce
1 tbsp. olive oil
3 tsp. corn meal
Dissolve yeast in warm water. Stir in sugar, salt, salad oil and flour. Knead about 20 times.
Allow dough to rest on an oiled cookie sheet for 1 hour. Cover dough with moist towel to aid
in rising . Roll dough out to a 10" diameter and poke with a fork to allow the dough to breath.
Place corn meal on a new cookie sheet and spread evenly. Place dough on cookie sheet while
shaking pan back and forth to prevent sticking. (Do not use too much corn meal as it will burn
in the oven.)
Brush olive oil over the outer crust area of the dough. Spread pizza sauce evenly over center of
pizza and within a of the crust. Spread cheese and favorite toppings over pizza.
Bake for 20 minutes or until the crust is golden brown.
Cooks Notes
Page 21
Recipe Name:
Italian Broccoli Casserole

Category:
Side Dish
Yield:
Serves 4
Ingredients:
3 cups fresh broccoli
2 eggs, beaten
1 can condensed cheddar cheese soup
1/4 tsp. dried oregano, crushed

1 (8 oz.) can stewed tomatoes
Cook broccoli in unsalted boiling water 3-4 minutes or until broccoli is tender. Drain well and
rinse in cold water. Combine eggs, cheese soup and oregano. Stir in stewed tomatoes and cook.
Turn mixture into 10"x6"x2" baking dish and sprinkle with cheese. Bake at 350
degrees for 30 minutes.
Cooks Notes
Page 22
Recipe Name:
Sicilian Potato Bake

Category:
Side Dish
Yield:
Serves 4
Ingredients:
1 (24 oz.) pkg. frozen chopped hash brown
potatoes
2 tomatoes, sliced
1 tsp. seasoned salt
1/4 tsp. pepper
8 oz. Mozzarella cheese, sliced

1 large onion, sliced
1 tsp. leaf oregano, crumbled
cup milk or cream
Layer half the potatoes, tomatoes, onion slices, cheese, salt, oregano and pepper in shallow 6cup
casserole dish. Repeat, ending with cheese and tomatoes. Pour milk or cream over top and cover
loosely with foil. Bake in hot oven (425 degrees) for 25 minutes and remove foil. Bake additional 5
minutes, or until vegetables are tender and top is golden brown.
Note: If potatoes are partly thawed, baking time will be shorter.
Cooks Notes
Page 23
Recipe Name:
Pesto Sauce
Category:
Sauce
Yield:
12 ounces
Ingredients:
1 cup fresh basil
cup parsley leaves
cup Parmesan cheese, grated
1/4 tsp. salt

1/4 cup olive oil
2 tbsp. pine nuts
Chop basil and parsley very fine, mince garlic and pine nuts. Add cheese and salt. Place in a
blender with oil. Blend until paste. This will hold indefinitely in the refrigerator if thin layer of oil
is poured over top.
Cooks Notes
Page 24
Recipe Name:
Italian Meatballs
Category:
Side Dish
Yield:
Serves5-6
Ingredients:
1 lb. ground beef
cup bread crumbs
1 sprig parsley - chopped
1 sprig basil - chopped
clove garlic - minced
2 eggs
tsp. salt
tsp. pepper
3 tbsp. grated cheese
2 tsp. sugar
cup water
2 qts. Marinara Sauce
Mix ingredients (except marinara) and form meat balls. Brown in hot oil and drain, add to
Marinara sauce over low to medium heat for 3 hours.
Cooks Notes
Page 25
Recipe Name:
Bolognese Sauce
Category:
Sauce
Yield:
Serves 4-5
Ingredients:
2 tbsp. olive oil
2 tbsp. butter
2 medium carrots - chopped
1 medium onion - chopped
lb. bulk Italian sausage
lb. lean ground beef
cup dry red wine or beef broth

84 ozs. canned whole tomatoes - drained and
chopped
1 tsp. dried oregano leaves
Heat oil and butter over medium heat. Saut carrots and onions until tender. Stir in ground beef
and sausage, and cook until meats are brown. Remove from heat and drain.
Stir wine into mixture and heat to a boil. Lower heat and simmer for 15 minutes. Stir in
remaining ingredients. Bring to boil and reduce to simmer. Cover pan and simmer for 1 1/2 - 2
hours.
Cooks Notes
Page 26
Recipe Name:
Spaghetti Sauce
Category:
Sauce
Yield:
1 Quart
Ingredients:
1 (16 oz.) can tomato puree
1 (4 oz.) can tomato paste
2 (8 oz.) cans water
1 sprig parsley - chopped
1 sprig basil - chopped (or 1 tsp. dried)
2 tsp. sugar
1 tsp. salt
1 tbsp. olive oil
Place olive oil in large pot and heat over medium heat. Add parsley, garlic, sugar, basil and salt
and saut for 3-4 minutes. Add all remaining ingredients. Bring to a boil. Reduce heat to low and
simmer for 4-5 hours.
Note: You may add cooked meatballs, sausage or seafood for additional flavor.
Cooks Notes
Page 27
Recipe Name:
Italian Dressing
Category:
Sauce
Yield:
Serves 2
Ingredients:
6 tbsp. olive oil
3 tbsp. Balsamic vinegar
1 clove garlic, crushed
1/4 tsp. salt

1/8 tsp. pepper
1 tbsp. Romano Cheese, grated
Combine above ingredients in a jar. Shake well. Chill in refrigerator. Shake thoroughly before
pouring over salad greens.
Cooks Notes
Page 28
Recipe Name:
Sicilian Bread Stuffing

Category:
Side Dish
Yield:
Serves 6-8
Ingredients:
2 loaves Italian Bread
2 tbsp. cooked rice
pkg. pork sausage
4 oz. blue cheese
1 can cream of mushroom soup
4 oz. hamburger
1 link Italian Sausage
2 tsp. poultry seasoning
black pepper to taste
8 oz. can of mushrooms
Soak bread in a colander, breaking it up, drain excess water and place in 5 quart roaster. Add
precooked rice to bread. Add sausages, blue cheese, cream of mushroom soup, hamburger,
mushrooms (drained) and seasoning. Add enough water so mixture is very moist. Stir every 20
minutes and cook until moisture is to your taste. Bake at 300 degrees.
Approximately 1 hour.
Cooks Notes
Page 29
Recipe Name:
Eggplant Italian Style

Category:
Entree
Yield:
Serves 2
Ingredients:
1 eggplant (any size)
1 quart homemade spaghetti sauce
3 oz. Romano cheese - grated

2 cups olive oil
Wash eggplant and cut off ends. Slice into 1/2" slices. Let soak for hour in 2 tbsp. salt and cold
water. Drain thoroughly. Fry in oil until tender. Layer cooked eggplant in shallow baking dish,
alternating layers with sauce and cheese. Bake at 375 degrees for hour.
Cooks Notes
Page 30
Recipe Name:
Italian Fried Potatoes

Category:
Side Dish
Yield:
Serves 4-6
Ingredients:
8-10 medium potatoes, sliced
2 Italian green peppers, sliced
1 medium onion, sliced
tsp. crushed red pepper

2 eggs, beaten
cup olive oil
Remove stems and seeds from peppers. Wash and cut into " wide strips. Wash and peel
potatoes, cut into 1/8" slices. Heat oil in large skillet. Add potatoes, peppers, onion. Sprinkle with
salt and pepper. Cook over low heat, covered, about 20 minutes. Turn occasionally. Potatoes
should be brown along edges. When done, add eggs and stir until eggs are set.
Note: May be eaten with Italian bread or in a sandwich.
Cooks Notes
Page 31
Recipe Name:
Zesty Italian Salad Dressing

Category:
Sauce
Yield:
Severs 3-4
Ingredients:
cup olive oil
1/4 tsp. salt
tsp. dry mustard

4 tbsp. wine vinegar
tbsp. crushed red pepper
Mix mustard, salt, red pepper and garlic thoroughly. Add vinegar and stir. Then add oil and stir
vigorously until all ingredients are well blended. Keep in jar in cold place. Use as needed.
Note: This may also be used as a basic recipe for other salad dressings. Cooks
Notes
Page 32
Recipe Name:
Pasta Dough
Category:
Side Dish
Yield:
16 oz.
Ingredients:
6 eggs
2 cups flour
2 cups water
3 oz. stick of butter

salt to taste
Beat eggs in a large bowl and add butter. In another bowl mix flour, water and salt. Combine egg
mixture with flour mixture and knead dough till firm.
Cooks Notes
Page 33
Recipe Name:
Mushrooms Parmesan
Category:
Side Dish
Yield:
Serves 6
Ingredients:
1 lbs. mushrooms
2 cloves garlic - minced
4 tbsp. Parmesan cheese - grated
1/4 cup olive oil

tsp. oregano - chopped
3/4 cup bread crumbs
Clean mushrooms. Place in baking dish, which has been brushed with 1 tbsp. of olive oil. Sprinkle
with parsley, garlic, oregano, half of bread crumbs and grated cheese. Add salt and pepper to taste.
Pour balance of oil over this and sprinkle with balance of bread crumbs. Bake at 350 degrees for
about 25 minutes or until mushrooms are tender. Add 1/4 cup of hot water if mushrooms are too dry
and bake 5 minutes longer.
Cooks Notes
Page 34
Entrees
Sicilian and Italian foods have been
staples on American dinner tables for
many years. The entrees we have chosen
for you are our very best, tried and true
favorites. As you learn to make these
dishes, please keep in mind the
traditions and heritage each one
possesses.
If this is your first attempt at Sicilian and
Italian cooking, we hope you enjoy your
new experience. If you are experienced in
the world of Sicilian and Italian cooking,
we hope you see dishes from your past
and taste entrees that will soon become
your favorites.
Page 35
Recipe Name:
Gnocchi
Category:
Entree
Yield:
Serves 2
Ingredients:
3 medium potatoes
1 3/4 cups flour
1/4 tsp. salt

4 oz. Marinara sauce
Wash, peel and cut potatoes into 1/8's. Cook in salted water until tender, about 30 minutes. Drain
thoroughly and mash. Keep hot. Place flour in a large bowl. Add hot potatoes and mix well. This
will turn into a soft, elastic dough. Turn dough onto a lightly floured surface and knead until
smooth. Cut small pieces and roll to a pencil thickness. Cut into pieces 3/4 inch, with index
finger, press lightly and pull toward you. Bring to a boil 3 quarts water. Gradually add dough
pieces. Boil rapid 10-12 minutes or until Gnocchi are tender and come to the
surface. Drain. Serve with Marinara Sauce.
Cooks Notes
Page 36
Recipe Name:
Onion and Pepper Frittata

Category:
Entree
Yield:
Serves 2-3
Ingredients:
1 tbsp. olive oil
cup fresh mushrooms - sliced
2 green onions - chopped
1 small yellow bell pepper - chopped
8 eggs
1 tbsp. fresh parsley - chopped

1 tsp. fresh basil - chopped
Heat oil in a large saut pan over medium heat. Saut onions and peppers about 3 minutes.
Reduce heat to low. Beat remaining ingredients in a bowl. Pour over vegetable mixture. Cover
and cook about 10 minutes or until eggs are desired texture. Place pan in oven under broiler until
top of eggs are light, golden brown.
Cooks Notes
Page 37
Recipe Name:
Cheese Calzone
Category:
Entree
Yield:
Serves 1-2
Ingredients:
1 large pizza dough
1 cup Ricotta cheese
1 oz. Mozzarella cheese - shredded

1 tsp. parsley
1 egg
In a bowl mix Ricotta, Mozzarella, and Romano cheeses. Add salt and pepper and garlic to taste.
Spread pizza dough in a large circle. Add cheese mixture to center of dough. Pull the top of
dough over the cheese and connect to bottom forming a crescent shape. Dip a fork in the beaten
egg and seal all ends of the calzone with a fork. Brush remaining egg over the top of dough. Cut
a 2 inch hole in the top of calzone to allow the heat to get inside. Place on a greased cookie sheet
and bake at 375 degrees for 10 - 15 minutes or until golden brown.
Cooks Notes
Page 38
Recipe Name:
Chicken Tetrazzini
Category:
Entree
Yield:
Serves 1-2
Ingredients:
8 ozs. linguini, pre-cooked
1/4 cup butter
1/4 cup flour
1 cup chicken broth
1 cup heavy whipping cream

2 tbsp. dry sherry
8 oz. skinless, boneless chicken breast
4 ozs. fresh mushrooms, sliced.
Melt butter in a medium size sauce pan. Stir in flour, salt and pepper over low heat. Stir
continuously until sauce is simmering. Remove from heat and stir in broth and whipping cream.
Heat to a boil, stirring constantly. Boil for 1 minute. Add sherry, precooked linguini, chicken and
mushrooms. Place mixture into a casserole dish and sprinkle with cheese. Bake uncovered at 350
degrees for 45 minutes.
Cooks Notes
Page 39
Recipe Name:
Linguini With Clam Sauce

Category:
Entree
Yield:
Serves 4-5
Ingredients:
3 cups canned minced clams with juice
6 tbsp. butter
1 tbsp. parsley, minced
2 tbsp. flour
tsp. basil, chopped
1 lb. linguini, precooked
Heat butter and saut garlic about 1 minute. Blend in flour and stir until smooth. Season with salt
and pepper to taste. Add basil, minced clams with juice and stir. Cover and simmer gently for 15
minutes. If sauce is too thick, add a little milk. Serve over hot cooked linguini, and sprinkle with
fresh parsley.
Cooks Notes
Page 40
Recipe Name:
Vermicelli with Fresh Herbs

Category:
Entree
Yield:
Serves 6
Ingredients:
16 ozs. Vermicelli
1/4 olive oil
2 tbsp. pine nuts - chopped
1 tbsp. capers - chopped
2 tsp. fresh rosemary - chopped

2 tsp. fresh sage - chopped
1 pint cherry tomatoes - cut into quarters
fresh ground black pepper to taste
Cook vermicelli as directed on package, drain and rinse with cool water. In a separate bowl, mix
oil, pine nuts, parsley, capers, rosemary, sage and basil. Reheat vermicelli and add to herb mix. Stir
in cherry tomatoes and add black pepper.
Cooks Notes
Page 41
Recipe Name:
Pasta Casserole
Category:
Entree
Yield:
Serves 6-8
Ingredients:
16 ozs. Mostaccioli - precooked
30 ozs. Marinara sauce
15 ozs. Ricotta cheese
10 ozs. fresh spinach - precooked
2 green onions - chopped
2 tbsp. green olives with pimentos - sliced

1 tbsp. fresh parsley - chopped
Heat oven to 375 degrees. Mix precooked pasta with remaining ingredients. Spoon into an ungreased baking casserole dish., 13 x 9 x 2. Cover and bake for 40-50 minutes, or until hot.
Cooks Notes
Page 42
Recipe Name:
Chicken Piccata
Category:
Entree
Yield:
Serves 4
Ingredients:
4 boneless, skinless breast of chicken
(about1 lb.)
cup flour
1/4 cup butter
2 cloves garlic, chopped
1 cup chicken broth

2 tbsp. lemon juice
1/4 tsp. pepper
1 tbsp. capers
16 oz. linguini, pre-cooked
Pound chicken with a meat mallet until thin. Coat chicken in flour. Heat butter in a saut pan
over medium heat. Saut the chicken and garlic in butter until cooked on both sides. Add the
chicken broth and lemon juice. Sprinkle with pepper. Bring to boil. Broth should thicken
slightly. When sauce thickens, add capers, remove from heat. Pour over hot, pre-cooked
linguini.
Cooks Notes
Page 43
Recipe Name:
Pasta Con Fagioli

Category:
Entree
Yield:
Serves 2
Ingredients:
1 cup pasta (shells or Ditali)
1 small onion, minced
2 tbsp. olive oil
1 can white kidney beans

1 (8oz.) can tomato sauce
Saut onion in olive oil. Add tomato sauce with can of water. Add beans and simmer for hour.
Separately, cook macaroni as directed on package (cook al dente.) Pour out some liquid, leave
enough to cover macaroni. Add bean mixture to macaroni and cook until pasta is done. Serve
topped with grated cheese.
Cooks Notes
Page 44
Recipe Name:
Aglio E Olio
Category:
Entree
Yield:
Serves 2
Ingredients:
box linguini
4 oz. Andolinas Sicilian Dressing
1 oz. grated Romano cheese
Follow cooking instructions on box of pasta. Then heat dressing in saut pan until hot. Drain pasta
and rinse with cool water. Remove dressing from heat. Add pasta to dressing and toss lightly.
Plate and add Romano cheese to top.
Cooks Notes
Page 45
Recipe Name:
Pesto Alla Genovese

Category:
Entree
Yield:
Serves 2
Ingredients:
1 cup fresh basil - chopped
cup parsley leaves - chopped
3/4 cup Parmesan cheese - grated
1/3 cup pine nuts - chopped

tsp. salt
cup olive oil
cooked pasta (your choice)
Put basil in blender and add garlic, grated cheese, parsley, pine nuts, salt and oil. Blend until
ingredients become thick paste. Put in a large mixing bowl. Cook pasta al dente, take it out of the
hot water and add directly to mixing bowl with the cheese paste and toss well. Add about 2 tbsp.
butter and 1/8 cup hot water. Serve hot with additional grated cheese.
Cooks Notes
Page 46
Recipe Name:
Stuffed Jumbo Shells And Cheese Filling

Category:
Entree
Yield:
Serves 2-3
Ingredients:
2 lb. Ricotta cheese
8 oz. Mozzarella cheese (coarsely grated)
1 tsp. parsley
1 large box jumbo shells - precooked
1/3 cup Romano cheese - grated

8 oz. Marinara sauce
2 eggs
Mix above ingredients and blend well. Cook 1 large box of jumbo shells in boiling salted water 1214 minutes, or until al dente. Drain well and rinse with cold water. Fill shells with cheese mixture.
Place in pan one layer only. Cover with 6-8 oz. Marinara sauce. Sprinkle with 1/3 cup grated
Romano cheese. Bake at 350 degrees for 1 hour.
Cooks Notes
Page 47
Recipe Name:
Eggs With Peppers

Category:
Entree
Yield:
Serves 2
Ingredients:
5 jumbo eggs
2 large green peppers, sliced
5 tbsp. olive oil

Beat eggs thoroughly . Heat oil in large frying pan. When hot, add garlic and sliced peppers.
Fry until slightly brown, about 5 minutes. Lower heat and cover the pan. Saut slowly for 15
minutes or until peppers are soft. Fold in beaten eggs. Stir until eggs are of consistency
desired.
Cooks Notes
Page 48
Recipe Name:
Stuffed Peppers
Category:
Entree
Yield:
Serves 4-6
Ingredients:
4 large green peppers
1 lb. hamburger - browned
1 small onion - diced
1 tsp. oregano - chopped
1 tsp. parsley - chopped
8 oz. tomato sauce
tsp. seasoned salt

1 tbsp. Italian cheese - grated
cup bread crumbs
1 tsp. instant beef bouillon
1 egg
Wash peppers, cut in halves. Mix together all ingredients. If too hard and dry, add another egg.
Stuff pepper with hamburger mixture. Put in shallow baking pan. Cover bottom of pan with oil
(just enough to grease bottom.) Pour tomato sauce over the top of stuffed peppers. Bake at 325
degrees for 1 hour. Continue to pour sauce over the top if it looks dry.
Cooks Notes
Page 49
Recipe Name:
Vegetable Casserole
Category:
Entree
Yield:
Serves 2
Ingredients
2 small zucchini, diced
2 bell peppers, diced
1 large onion, sliced
2 fresh tomatoes, diced

1 small eggplant, diced
8-10 fresh mushrooms, sliced
In large skillet add 1/4 cup of oil and all ingredients except tomatoes and mushrooms. Brown
slightly. Add tomatoes and mushrooms. Simmer until zucchini is tender. Serve topped with
Parmesan cheese.
Cooks Notes
Page 50
Recipe Name:
Baked Zucchini Provolone

Category:
Entree
Yield:
Serves 2
Ingredients:
3 cups un-peeled zucchini, diced
1 onion, chopped
2 cups canned tomatoes
2 tbsp. seasoned bread crumbs
2 tsp. oregano, chopped

2 oz. sharp Provolone, chopped or grated
1/4 tsp . pepper
Spread half of zucchini in baking dish. Combine onions and tomatoes. Put half of mixture over the
zucchini. Sprinkle with half of the Provolone, seasonings and bread crumbs. Make a second layer
of zucchini and tomatoes. Sprinkle with remaining cheese, seasonings and bread crumbs. Bake in
preheated oven, at 350 degrees for 25-30 minutes or until zucchini is tender and top is well
browned. Serve with crusty Italian bread.
Cooks Notes
Page 51
Recipe Name:
Stuffed Eggplant
Category:
Entree
Yield:
Serves 4
Ingredients:
2 eggplants
1/4 cup olive oil
3 onions, diced
1 green pepper, diced
1 cup fresh bread crumbs
1/3 cup parsley, minced

1 tsp. salt
tsp. pepper
4 slices Mozzarella cheese
Cut eggplant in half lengthwise. Scoop out pulp, leaving " walls. Mince eggplant pulp and
save. Heat oil in large skillet, saut onion and green pepper. When soft, add tomatoes,
parsley, bread crumbs, pulp, cheese, salt and pepper. Mix well. Fill eggplant shells, arrange in
baking dish containing about 1" hot water. Bake in 350 degree oven for 50 minutes. Remove
from oven and cover each eggplant half with a slice of cheese and return to oven until cheese
is melted.
Cooks Notes
Page 52
Recipe Name:
Peas & Fave

Category:
Entree
Yield:
Serves 2-3
Ingredients:
3 tbsp. olive oil
1 onion, diced
1 fennel leaf
1 lb. frozen peas
2 oz. Romano cheese, grated
1 (12oz.) can Fave beans

8 oz. shell pasta, precooked
1/3 cup water
Simmer onion in olive oil. Add fennel and simmer for a few minutes. Add the peas and Fave
beans. Add salt and pepper and about 1/3 cup water. Cover and cook slowly just to steam. If you
have fresh peas and Fave, they are preferred. Add cold precooked pasta to mixture. Serve with
grated Romano cheese.
Cooks Notes
Page 53
Recipe Name:
Braciola
Category:
Entree
Yield:
Serves 2
Ingredients:
1 lb. round steak, sliced thin
3 hard cooked eggs, chopped
1 carrot, chopped
2 tbls. Romano Cheese, grated
1 small onion, chopped

stick of pepperoni, chopped
1 tbsp. flour
Mix together eggs, onion, pepperoni and carrots. Pound steak with flour and meat mallet. Spread
crushed garlic over steak. Place the mixture on the round steak. Sprinkle Romano Cheese over
mixture. Roll up steak and hold together with toothpicks and string. Place in frying pan to lightly
brown on all sides. Place in marinara sauce for three hours as you would meatballs to finish
cooking. Remove Braciola from sauce when cooked and slice. Place on plate and sprinkle with
Romano Cheese.
You may also add additional ingredients such as roasted red peppers, green peppers, broccoli or
mushrooms if desired.
Note: May be used in Marinara sauce with meatballs for spaghetti.
Cooks Notes
Page 54
Recipe Name:
Tripe
Category:
Entree
Yield:
Serves 6
Ingredients:
5 lbs. fresh tripe
32 oz. can of tomato puree
8 oz. can tomato paste
2 tbsp. olive oil
1 large onion, diced

1 tsp. red hot peppers
2 qts. water
Wash and rinse tripe thoroughly. Remove film surface. Cut in 1" pieces. Boil 8 quarts of
water. Add tripe and bring to a boil again. Discard water repeat this process 3 times. Cook
until tender in clean water. Drain well. Saut onion and garlic slowly in oil until tender. Add
tomato puree, paste, and spices. Add tomato sauce to tripe. Simmer, slowly, stirring frequently
for 1 hour.
Cooks Notes
Page 55
Recipe Name:
Veal Scallopini
Category:
Entree
Yield:
Serves 3
Ingredients:
1 lbs. veal steak, thick
1 tsp. salt
1 tsp. paprika
cup salad oil
1/4 cup lemon juice
1 tsp. prepared mustard
1/4 tsp. nutmeg
tsp. sugar
1/4 cup flour

1/4 cup shortening
1 medium onion, sliced
1 green pepper, sliced
10 oz. chicken broth
1/4 lb. mushrooms, sliced
1 tbsp. butter
6 stuffed olives, sliced
Cut veal into serving pieces. Make a sauce by combining oil and all spices. Place veal flat in baking
pan. Pour the sauce over the veal. Turn to coat. Let stand 2 hours in refrigerator. Remove veal from
sauce. Dip in flour. Saut in olive oil until brown. Add onion and green pepper. Combine chicken
bouillon with remaining sauce and pour over the veal. Cover and cook slowly until veal is very
tender, about 40 minutes. Add olives and mushrooms to veal. Cook about 5 minutes longer.
Cooks Notes
Page 56
Recipe Name:
Chicken Cacciatore
Category:
Entree
Yield:
Serves 2
Ingredients:
3 skinless, boneless breast of chicken
1 small onion, sliced
1 oz. fresh parsley
2 cups tomatoes, diced

4 oz. tomato paste
1/4 cup olive oil
cup white wine
Cut chicken into serving pieces. Saut onion, garlic and chicken in fry pan until chicken is
completely cooked. Add remaining ingredients. Place in covered casserole and cook slowly about 1
hours, or until chicken is tender.
Cooks Notes
Page 57
Recipe Name:
Roasted Chicken
Category:
Entree
Yield:
Serves 2
Ingredients:
1 whole chicken, cut up in pieces
1 red onion, sliced
salt to taste
1 tbsp. dried parsley

1/4 cup olive oil
1 cup chicken broth
Partially cook chicken in boiling water. Cool and cut into pieces. Saut chicken in olive oil until
fully cooked. Remove chicken, add onion to pan and saut until soft. Add 1/4 cup water and
chicken broth to make sauce for pasta. Cook for 10 minutes on medium heat.
Place chicken in sauce and add slices of Romano or Parmesan cheese, cover and simmer until
soft. While chicken simmers, cook pasta (shells or elbow). When chicken is done, remove. Mix
pasta and sauce together. Put pasta in casserole dish and place chicken on top. Bake in oven at
350 degrees, until chicken browns.
Cooks Notes
Page 58
Recipe Name:
Cube Steak Parmesan

Category:
Entree
Yield:
Serves 4
Ingredients:
5 cube steaks
2 eggs - beaten
1 tbsp. water
1/4 cup soda cracker crumbs

8 oz. tomato sauce
1/4 cup olive oil
Dip steaks in combined egg, water, salt and pepper. Coat with mixture of crumbs and half of the
cheese. Brown in hot oil, drain on absorbent towel. Arrange in baking dish, cover with sauce and
remaining cheese. Bake at 350 degrees for 20 minutes.
Cooks Notes
Page 59
Recipe Name:
Sicilian Veal Chops

Category:
Entree
Yield:
Serves 4
Ingredients:
4-6 veal chops
1 1/2 cup tomatoes, chopped
3-4 carrots, chopped
2 stalks celery, chopped
1 red onion, chopped
1 sprig basil, chopped

4-5 potatoes, quartered
tsp. oregano, chopped
cup water
Put veal chops in a casserole baking dish in a single layer. Mix remaining ingredients in bowl and
pour over veal chops. Cover and bake for 2 to 3 hours at 350 degrees.
Cooks Notes
Page 60
Recipe Name:
Italian Style Pork Chops

Category:
Entree
Yield:
Serves 4
Ingredients:
4 large pork chops
1/4 cup olive oil
12 potatoes, quartered
5 green peppers, sliced
2 onions, sliced
16 oz. can of tomatoes
4 oz. tomato paste

2 tbsp. sugar
4 tbsp. Romano cheese, grated
4 tbsp. bread crumbs
1 tsp. oregano
Brown pork chops in olive oil. Peel potatoes, cut in quarters, brown. Saut peppers and onions. Set
aside. In frying pan add tomatoes and tomato paste, sugar, salt and pepper. Cook 15 minutes. Put
some tomato sauce on the bottom of a casserole dish. Arrange potatoes, onions and peppers.
Sprinkle with Romano cheese, bread crumbs and oregano. Pour additional tomato sauce, place the
pork chops on the top, cover with tomato sauce, and sprinkle with bread crumbs, cheese and
oregano. Bake at 350 degrees for 1 hour and 15 minutes.
Cooks Notes
Page 61
Recipe Name:
Holiday Italian Vegetable Toss

Category:
Entree
Yield:
Serves 3-4
Ingredients:
1 cup shell macaroni
2 cups broccoli florets
1 cup cauliflower florets
1 cup fresh mushrooms, sliced
1 (6oz.) can artichoke hearts, drained rinsed
and chopped
1 cup pitted ripe olives, sliced

cup green onions, chopped
2/3 cup Italian salad dressing
1 medium avocado, seeded, peeled and sliced
1 medium tomato, seeded and chopped
Cook macaroni according to package directions and drain. Rinse with cold water and drain well. In
large bowl combine macaroni, broccoli, cauliflower, mushrooms, artichokes, olives and green
onions. Toss with Italian dressing. Cover and chill several hours. At serving time, toss vegetable
mixture with avocado and tomato.
Cooks Notes
Page 62
Recipe Name:
Pasta Primavera Salad

Category:
Entree
Yield:
Serves 3-4
Ingredients:
1 lb. pasta shells (small), cooked al dente
1 cup broccoli florets, steamed crisp
1 cup sliced carrots, steamed crisp
1 cup sliced zucchini, steamed crisp
1/4 cup Romano cheese, grated
1 cup mushrooms, sliced

lb. ham, minced
cup pecans, chopped
8 oz. can small pitted black olives 1/4
Steam all vegetables. Cook, cool and drain pasta shells. Then in a large bowl, mix all
ingredients together. Serve chilled.
Cooks Notes
Page 63
Recipe Name:
Salsa Marinara
Category:
Entree
Yield:
Serves 4
Ingredients:
4 tbsp. olive oil
2 cloves garlic - chopped
2 lbs. can pear-shaped Italian style tomatoes
1/8 tsp. seasoned pepper
tsp. basil leaves - chopped
tsp. oregano leaves - chopped
1 (10 oz.) can clams - minced

8 oz. shrimp - cut into small pieces
-1 lb. spaghetti - cooked and drained
1/3 cups parsley - chopped
salt to taste
2 oz. Parmesan cheese (optional)
Saut garlic in oil until golden and add tomatoes, crush tomatoes during cooking and add pepper,
basil and oregano. Simmer for 30 minutes, then add the clams. Salt to taste and cook for 1 hour.
Add the shrimp and parsley to sauce and cook for 5 - 10 minutes (until shrimp in cooked.) Serve
over spaghetti with black pepper and /or cheese.
Cooks Notes
Page 64
Recipe Name:
Spaghetti Carbonara
Category:
Entree
Yield:
Serves 2
Ingredients:
8 oz. spaghetti - precooked
3 tbsp. olive oil
2 cups cooked ham - diced
3 eggs
cup Parmesan cheese - grated
1/4 cup parsley - chopped
Cook, drain and rinse spaghetti with cold water. Meanwhile, in a skillet, cook garlic in oil
over low heat for 2 minutes. Add ham and brown. In a bowl, beat eggs slightly. Add cheese and
parsley and stir well. Reheat spaghetti in microwave or by dipping in hot water for 10
seconds Slowly pour eggs over hot spaghetti, tossing to coat every strand. Add ham mixture and
toss lightly.
Cooks Notes
Page 65
Recipe Name:
Cannelloni
Category:
Entree
Yield:
Serves 3-4
Ingredients:
2 oz. butter
lb. ground beef
lb. ground chicken breasts
1 egg

3 oz. Mozzarella cheese - shredded
salt, pepper and nutmeg - to taste
In frying pan melt butter. Saut meat, salt and pepper until brown. Drain meat mixture and add
Parmesan and Mozzarella cheeses, beaten egg and nutmeg. Mix well and chill. Wrap in
cannelloni dough (Or pre-cook lasagna noodles and cut into 2-3 pieces.) Assemble in one layer
row in large pan and cover with tomato sauce. Bake for 20 minutes at 350 degrees.
Note: You may substitute veal for either the ground beef or chicken. For Cannelloni Dough ref:
Pasta Dough
Cooks Notes
Page 66
Recipe Name:
Manicotti
Category:
Entree
Yield:
Serves 6
Ingredients:
1/4 lb. ham - chopped
2 eggs
cup Romano cheese - grated

1 quart Marinara Sauce
Pasta: Mix flour, butter, eggs and salt. Gradually add enough water to make a medium-soft dough.
Knead into a smooth ball Cut into 2 sections and roll on lightly floured board until thin (the usual
noodle thinness). Cut into rectangles, 5"x6".
Stuffing: Mix Ricotta cheese, eggs and chopped ham. Use very little salt and pepper. Keep mixing
until well blended. Spread 2 -3 oz. of mixture on each piece of dough and roll to close. Moisten
edges and press tightly to prevent filling from falling out.
Place Manicotti in single layer in a covered flat pan with a small amount of Marinara sauce on
bottom to prevent sticking. Cover lightly with Marinara Sauce and Romano Cheese and bake for
approximately 30 minutes.
Cooks Notes
Page 67
Recipe Name:
Eggplant Parmesan
Category:
Entree
Yield:
Serves 2
Ingredients:
1 large eggplant
2 cups bread crumbs
2 cloves garlic - chopped
2 tbsp. tomato paste
cup olive oil
lb. Mozzarella cheese - shredded

1 (8oz.) can tomatoes
cup Parmesan cheese - grated
Blend tomato paste with tomatoes. Add 2 tbsp. of olive oil and a pinch of salt and simmer in
saucepan for 30 minutes. Wash, dry and slice eggplant crosswise into 1/2" slices. Place in bowl and
cover with hot water and let stand for 5 minutes. Drain and dry with absorbent
paper. Fry in hot oil about 3 minutes on each side or until soft and light brown. Sprinkle with salt
and pepper to taste. Remove from pan. Mix bread crumbs, cheese, parsley, garlic, and a pinch of
salt and pepper. Then place one layer of eggplant in bottom of baking dish; sprinkle with bread
crumbs mixture. Pour some tomato sauce over this. Alternate layers until all
ingredients are used. Top with Mozzarella cheese. Bake for 10 minutes in 350 degree oven, or until
Mozzarella cheese turns slightly brown.
Cooks Notes
Page 68
Recipe Name:
Italian Veal Chops

Category:
Entree
Yield:
Serves 3-4
Ingredients:
2 lbs. veal chops
2 cups seasoned flour
1/4 cup olive oil
4 stalks celery, diced
2 green peppers, diced

1 cup tomato juice or cream of tomato soup
2 onions, diced
Roll chops in flour. Saut in olive oil until golden brown; place in roaster or casserole. Top with
celery, peppers and onions. Pour tomato juice over meat. (If tomato soup is used, add can of
water). Cover and bake at 375 degrees for 60-75 minutes, or until vegetables are tender.
Cooks Notes
Page 69
Recipe Name:
Chicken Cacciatore
Category:
Entree
Yield:
Serves 2-3
Ingredients:
3-4 boneless, skinless chicken breasts
cup flour
tsp. pepper
2 tbsp. butter
1/4 cup white wine
tsp. dried or fresh parsley
tsp. basil
salt to taste
1 cup chicken broth (or cup water and half
chicken broth)
Cut chicken into small pieces. Dredge in flour. Sprinkle with black pepper and put aside. In frying
pan under medium heat 2 tbsp. butter and saut chicken. Let chicken fry until golden brown on
the outside. Do not completely cook. Add white wine and let it fry with wine for 610 minutes.
Add parsley, basil, salt and 1 cup chicken broth. Lastly, add 1 cup of water with a little chicken
broth. Cook until water is dried up and chicken is soft when fork is inserted.
Cooks Notes
Page 70
Recipe Name:
Chicken Scallopini
Category:
Entree
Yield:
Serves 4
Ingredients:
2 cooked boneless, skinless chicken breast,
(cut in halves)
1/4 cup all-purpose flour
1/4 tsp. paprika
1/4 cup olive oil
1/4 cup butter or margarine

3 tbsp. water
1 tbsp. lemon juice
1/4 tbsp. instant chicken bouillon
4 thin lemon slices
Mix flour and paprika. Coat chicken with flour mixture. Brown chicken in olive oil and garlic in a
10" skillet. Remove chicken from skillet to serving platter and keep warm. Stir water, lemon juice
and instant bouillon into skillet, loosening brown particles on bottom. Add lemon slices and heat
over low heat 1 minute. Pour broth over chicken. Garnish with the lemon
slices and snipped parsley.
Cooks Notes
Page 71
Recipe Name:
Diced Eggplant Sicilian

Category:
Entree
Yield:
Serves 4
Ingredients:
2 medium eggplants
2 onions - sliced
1 cup celery - diced
1 (8 oz.) can strained tomatoes
2 tbsp. sugar
2 oz. capers
1 tbsp. pine nuts - chopped
4 tbsp. wine vinegar
cup olive oil
Wash eggplants and dry with an absorbent paper towel. Dice into 1" cubes and fry in hot oil
about 10 minutes or until soft and slightly browned. Remove eggplant and put in a large saut
pan. Saut onions in same oil about 3 minutes, adding a little oil if necessary. When onions
are golden brown, add tomatoes and celery. Simmer about 15 minutes or until celery is tender.
Add capers and nuts. Add this mixture to eggplant. Dissolve sugar in vinegar and add salt
and pepper to taste. Heat slightly. Add to eggplant and cover. Simmer about 20 minutes over
very low flame. Stir occasionally to distribute flavor evenly. When done, place in a bowl and
cool.
Note: May be used as a side dish with meat or chicken or as a sandwich filling or antipasto.
Cooks Notes
Page 72
Recipe Name:
Rigatoni Andolina
Category:
Entree
Yield:
Serves 2-3
Ingredients:
8 oz. fresh mushrooms - sliced
2 red, yellow or green peppers - chopped 1
small bunch green onion - chopped 1 medium
sized red onion - diced
2 large shallots - chopped
2 tsp. basil - chopped
oz. crushed red pepper

1/4 cup olive oil
4 cups fresh tomatoes salt
and pepper to taste 16 oz.
cooked rigatoni 2 tsp. parsley
- chopped 2 tsp. oregano chopped
Heat olive oil over medium heat in a large skillet. Add mushrooms, peppers, onions, garlic,
shallots, basil, oregano and crushed red pepper. Saut until brown. Add tomatoes with cup of
water and bring to rapid boil. Reduce heat to simmer for 25 minutes. Season with salt and pepper.
Spoon sauce over rigatoni and sprinkle with parsley.
Cooks Notes
Page 73
Recipe Name:
Penne Arrbiata
Category:
Entree
Yield:
Serves 2-3
Ingredients:
12 oz. cooked Penne
3 cloves of garlic - minced
2 hot cherry peppers - sliced
2 oz. roasted red peppers- sliced
1/4 cup olive oil

oz. crushed red pepper
2 oz. Romano Cheese - grated
In a large skillet heat olive oil over medium heat. Add all peppers, including crushed red and
garlic. Cook until peppers are soft. Remove from heat and add pre-cooked Penne and top with
Romano Cheese. Stir until mixed well and plate with additional cheese if desired.
Cooks Notes
Page 74
Recipe Name:
Pasta with Fresh Tomatoes

Category:
Entree
Yield:
Serves 2
Ingredients:
2-3 large fresh tomatoes - diced
1/4 tsp. basil - chopped
1/4 tsp. oregano - chopped
1/4 cup olive oil
8 fresh mushrooms - sliced

1 lb. linguini - pre-cooked
3/4 cup tomato sauce
Saut onion garlic and mushrooms in olive oil over medium heat until onions are transparent. Add
fresh tomatoes to onion and garlic mixture. Stir constantly over medium heat. Add basil, oregano
and tomato sauce. Bring to boil for 2 minutes. Simmer for 5 minutes. Remove from heat and add
pre-cooked pasta. Stir to mix completely
Note: adding thin cooked chicken strips can enhance this dish.
Cooks Notes
Page 75
Recipe Name:
Fettuccine with Shrimp and Broccoli

Category:
Entree
Yield:
Serves 2-3
Ingredients:
15 raw - peeled shrimp - large
2 cups broccoli - pre-cooked
1 lb. linguini - pre-cooked
1/8 cup olive oil

2 oz. Romano cheese- grated
Saut shrimp in olive oil, garlic, salt and pepper on both sides until shrimp has pinkish color and
is firm. Add pre-cooked broccoli and heat for approximately 2 minutes. Add heated, precooked
linguini to pan and remove from heat. Stir thoroughly and add Romano Cheese. Plate and serve
immediately.
Cooks Notes
Page 76
Recipe Name:
Mediterranean Chicken
Category:
Entree
Yield:
Serves 2-3
Ingredients:
1/3 cup fresh squeezed lemon juice
cup olive oil
2 cloves of garlic - minced
1 tsp. dried oregano
1 red pepper - cut into strips
1 can black ripe olives, drained and quartered
1 lb. skinless- boneless- chicken breast cut

into cubes
2/3 cup of chicken broth
1 tsp. salt
1 tbsp. cornstarch
12 oz. box of favorite cooked pasta
Over medium to high heat, bring lemon juice, olive oil, garlic and oregano to boil. Remove
from heat. Add raw chicken and marinate over night. Saut chicken and marinade until
chicken is cooked completely. Add chicken broth and cornstarch. Bring to a boil and cook
until mixture thickens. Add red peppers and olives to heat. Remove from heat and serve over
pasta.
Cooks Notes
Page 77
Recipe Name:
Chopped Pasta Salad

Category:
Entree
Yield:
Serves 2-3
Ingredients:
2 cups broccoli - chopped
1 small cucumber - sliced
1 red bell pepper - sliced
1 large tomato - diced
2 green onions - sliced

12 oz. tri-color spiral pasta (pre-cooked)
16 oz. Italian Dressing
In a ceramic bowl, mix all raw vegetables. Add cold pre-cooked pasta. Add dressing and stir
thoroughly. Refrigerate overnight if possible.
Cooks Notes
Page 78
Recipe Name:
Crispy Chicken Salad

Category:
Entree
Yield:
Serves 6
Ingredients:
1 lb. small shell pasta (pre-cooked)
3 large skinless- boneless chicken breasts 1
medium bottle of Italian Dressing
1/4 cup red onion - diced
3 stalks of celery - diced
3 medium carrots - diced
1/4 cup olive oil

salt and pepper to taste 2 tbsp.
dried basil
cup Parmesan cheese - grated 1
tbsp. ground black pepper 2 cloves
garlic - minced
Saut chicken in salt, pepper, garlic and olive oil until crispy on both sides. Cube and cool in
refrigerator. Place cold, precooked chicken with all ingredients to large bowl and toss until mixed
well. Chill for at least 6 hours.
Cooks Notes
Page 79
Recipe Name:
Broccoli and Angel Hair

Category:
Entree
Yield:
Serves 2
Ingredients:
2 cups broccoli - cut into small pieces
1/4 cup olive oil
1 cup fresh tomatoes - diced
1 lb. of angel hair pasta - pre-cooked and

cooled.
Blanch broccoli and cool. Cook, rinse and cool pasta. Saut blanched broccoli with garlic, salt,
pepper and olive oil over medium heat until cooked. Add tomatoes and heat for 2 minutes. Remove
from heat and add cooled angel hair. The heat from the saut mixture will heat angel hair. Stir
completely and plate immediately. Sprinkle Romano Cheese over top.
Cooks Notes
Page 80
Recipe Name:
Tortellini Salad
Category:
Entree
Yield:
Serves 3-4
Ingredients:
2 lbs. cheese Tortellini - precooked
1 cup green onion - chopped
1/4 cup fresh basil - chopped
1 cup green peppers - chopped
1 cup red peppers - chopped
1/4 cup fresh dill - chopped
DRESSING;
1/4 cup Balsamic Vinegar
1/4 tsp. salt
3/4 cup olive oil
Combine precooked Tortellini, peppers, onions, herbs and cheese. In a separate bowl, blend
dressing until mixed well. Pour dressing over Tortellini. Chill several hours.
Cooks Notes
Page 81
Recipe Name:
Italian Steak and Pasta

Category:
Entree
Yield:
Serves 2
Ingredients:
1/4 lb. boneless steak of choice
1/4 cup olive oil
1 large clove garlic - minced
1 tsp. Italian seasoning
14 oz. Italian stewed tomatoes
1/4 cup red wine

lb. fresh mushroom - sliced
8 oz. Mostaccioli or Penne - uncooked
1 oz. Parsley - chopped
13 oz. beef broth
Cut steak into 1" strips. Heat oil in large skillet over medium heat. Add of steak and cook
until brown. Pour off any dripping and discard. Set cooked meat aside. Repeat with remaining
steak. Stir in onions, garlic, and Italian seasoning. Cook for 2 to 3 minutes. Add tomatoes,
broth and wine. Bring to rapid boil. Reduce heat to simmer. Place top on skillet and cook on low
heat for 1 to 1 hours. Add mushrooms and Mostaccioli. Stir constantly to prevent
sticking of pasta. Cook for 20 minutes. Remove cover and cook for additional 10 minutes. Stir in
cheese and serve.
Cooks Notes
Page 82
Recipe Name:
Salmon and Fettuccine with Snow Peas

Category:
Entree
Yield:
Serves 3-4
Ingredients:
4 tbsp. olive oil
1 1/4 lb. of skinless salmon filet - cut into
small pieces.
1 tbsp. shallots - minced
tsp. ground black pepper
lb. fresh snow peas

1 tbsp. fresh tarragon - minced
1/4 cup Romano cheese - grated
lb. spinach fettuccine
Pre-cook and cool fettuccine. Heat olive oil and saut salmon until cooked on both sides. Remove
salmon from oil and set aside. Add shallots, peas, pepper and tarragon and heat for 1 minute. Return
salmon to pan and mix thoroughly. Re-heat pasta and place in large bowl. Spoon salmon mixture
over fettuccine and add Romano cheese.
Cooks Notes
Page 83
Recipe Name:
Linguini Alla Sicilian

Category:
Entree
Yield:
Serves 4
Ingredients:
12 oz. linguini - pre-cooked
1/4 cup olive oil
3 oz. roasted red peppers
20 large shrimp - peeled
2 cloves fresh garlic - minced
cup fresh mushrooms - sliced

1 tsp. fresh oregano- chopped
1 large fresh tomato - diced
Saut shrimp in olive oil, salt, pepper and garlic until pink on both sides. Add roasted red peppers,
mushrooms, basil, oregano and tomatoes. Cook over medium - high heat for 2 minutes. Re-heat
pre-cooked linguini and add to saut pan. Immediately remove from heat and add cheese. Toss
lightly and serve.
Note: This dish may also be topped with a variety of sauces to enhance the flavor. You may use
Marinara, Alfredo, White, Pesto or Four Cheese sauce over the top of this dish.
Cooks Notes
Page 84
Desserts
Desserts have been traditionally the Italian and
Sicilians favorite and most passionate part of
the meal. Whether it is a crisp biscotti cookie
with morning coffee, a piece of Italian
Cheesecake after lunch or dinner or hot Sfinges
as a late night treat. Desserts is, was and always
will be cherished.
We hope you enjoy the selection of desserts we
have compiled for you. We have searched high
and low for recipes otherwise unavailable to you.
You may make variations of your own to create
your own masterpieces. Add caramel topping to
our cheesecake or enhance our Zupa Inglese
with chocolate.
Page 85
Recipe Name:
Ricotta Almond Filling

Category:
Dessert
Yield:
24 ounces
Ingredients:
1 tsp. instant coffee
1 tbsp. rum
4 tbsp. sifted confectioners sugar
cup toasted almonds - chopped

cup chocolate chips
1 tbsp. candied orange peel - chopped
Combine ricotta, coffee, sugar and rum in a bowl. Mix well for 2 minutes. Stir in remaining
ingredients and blend well.
Note: This may be used for cannoli, tarts, sponge cake or any layer cake.
Cooks Notes
Page 86
Recipe Name:
Wine Cookies
Category:
Dessert
Yield:
5 dozen
Ingredients:
cup butter
3 eggs
1 cup sugar
cup red wine
3 to 3 cup sifted flour

1 tsp. baking soda
1 cup chopped dates
1 cup chopped pecans
Whip butter until smooth, add sugar gradually, and add eggs one at a time, beating well after each
addition. Add wine, flour, baking soda, dates and pecans. Mix well. Drop by teaspoonful on a
greased cookie sheet about 2" apart. Bake at 375 degrees for 12-15 minutes.
Cooks Notes
Page 87
Recipe Name:
Cuccidati
Category:
Dessert
Yield:
3 dozen
Ingredients:
2 lbs. figs - softened in lukewarm water for
1 hour
1 large orange - peeled
1 lb. dates
2 oz. Whiskey
1 cup seedless raisins
1 cup nuts (your choice)
12 oz. can crushed pineapple with juice
Grind the figs, orange, dates, raisins and nuts together then add: pineapple with juice and
whiskey.
Place mix on flat dough and roll in 2 foot strips. Cut into 1 inch pieces and place on a greased,
cookie sheet. Bake at 350 until lightly brown. Cover with frosting and sprinkles.
For dough Ref: Cookie Dough recipe
For frosting Ref: White Icing recipe
Cooks Notes
Page 88
Recipe Name:
Cookie Dough
Category:
Dessert
Yield:
2 dozen
Ingredients:
2 cups Crisco
2 cups sugar
1 tbsp. vanilla
2 eggs
1 cup buttermilk
1 tsp. soda powder
4 tsp. baking powder
8 cups flour
Blend Crisco and sugar, add eggs, and then add dry ingredients alternately with milk. Roll out in
strips, fill with desired filling and seal. Cut in desired lengths. Bake at 400 degrees for 15-20
minutes. Frost if desired.
Ref: White Icing
Cooks Notes
Page 89
Recipe Name:
White Icing
Category:
Dessert
Yield:
2-3 dozen
Ingredients:
2 cups confectioners sugar
6 tbsp. oleo
1 tsp. salt
1/4 cup hot water
1 tsp. vanilla
1 tsp. lemon juice
1 tsp. orange juice
1 egg
Mix well with electric beater, add more water if too thick.
Cooks Notes
Page 90
Recipe Name:
Italian Ricotta Cheese Cake

Category:
Dessert
Yield:
Serves 10
Ingredients:
16 oz. pkg. cream cheese
1 1/4 cups sugar
4 eggs, slightly beaten
3 tbsp. cornstarch
3 tbsp. flour
1 tbsp. lemon juice
1 tsp. lemon rind, grated
1 tsp. vanilla
cup butter, melted
1 pint sour cream
1 cup water
1 pint strawberries
1 1/2 tbsp. cornstarch
cup sugar.
Preheat oven to 325 degrees. Grease a 9"-2" spring form pan.

In the large bowl, blend the cream cheese with Ricotta at high speed until they are well combined. Gradually
beat in the sugar and the eggs at low speed, beat in the cornstarch, flour, lemon juice, lemon rind, and vanilla.
Add the melted butter and sour cream. Beat just until it is smooth. Pour into greased pan. Bake 1 hour and 10
minutes, or until firm around the edges. Turn off the oven. Let the pan stay in the oven for 2 hours. Then remove
and let it cool completely at least 2 hours. Refrigerate for 3 hours. Remove cake from pan gently, leaving bottom
in place and put it right on a serving plate.
Glaze: Mix 1 pint crushed strawberries with 1 cup water and cook 2 minutes. Mix 1 1/2 tbsp. of cornstarch with
cup sugar and stir into hot mixture. Bring to a boil, stirring constantly. Cook and stir until thick and clear.
Add a few drops of red food coloring, if desired. Cool to room temperature. Place remaining strawberries on top
of chilled cheese cake. Pour glaze over. Chill about 2 hours. Glaze is optional or you can put graham cracker
crumbs on top.
Cooks Notes
Page 91
Recipe Name:
Cannoli Shells
Category:
Dessert
Yield:
12 shells
Ingredients:
1 cup cake flour
1 egg, beaten
salt to taste
1 tbsp. milk
1 tbsp. water
1 tbsp. Crisco shortening
Mix the above ingredients as you would a pie dough. Refrigerate for 1 hour. Roll dough with roller.
Cut a pattern out with a pizza cutter. Fit dough loosely around cannoli forms. Join
together at the 2 xs. Beat an egg white. Wet each 1ap (x) with the egg white and seal well so forms
will not open during frying. Fry in olive oil at 375 degrees until golden brown. Keep cannoli
submerged in oil while frying to brown evenly. Drain on paper towels. When cool, remove from
forms.
For Cannoli filling, Ref: Cannoli Cream Filling
Cooks Notes
Page 92
Recipe Name:
Cannoli Cream Filling

Category:
Dessert
Yield:
4 Cannoli
Ingredients:
3/4 cup sugar
2 egg yolks
2 cups milk
3 tbsp. cornstarch
tsp. butter
2 tsp. powdered sugar
tsp. vanilla
1 oz. roasted almonds-chopped
2 small pieces of chocolate
6-8 maraschino cherries
1 tbsp. coconut
Combine cornstarch with sugar. Beat egg yolks, add milk and butter. Cook in double boiler until
hot. Remove from heat, and add vanilla. Beat until smooth. Pour cream in flat casserole dish and
let cool. Refrigerate. Fill shells just before serving. Crush roasted almonds. Place on top of cream
along with bits of chocolate. Fill shells. Sprinkle with powdered sugar. On ends, place a little
coconut that has been colored green and a small piece of maraschino cherry or sprinkle the ends
with chocolate bits only.
Cooks Notes
Page 93
Recipe Name:
Sfinge
Category:
Dessert
Yield:
2 dozen
Ingredients:
1 cup water
1 tbsp. butter
1 cup flour
1 cup powdered sugar
4 eggs
1 tsp. vanilla
salt to taste
Heat water and butter. When it comes to a boil, stir in salt and flour all at once. Take off heat (do
not let mixture cook too long). Add eggs one at a time, beating well after each one. Add vanilla.
Drop batter by teaspoonful into hot oil until golden brown. Drain on paper towel and roll in
powdered or cinnamon sugar.
Cooks Notes
Page 94
Recipe Name:
Italian Coconut Cookies

Category:
Dessert
Yield:
4 dozen
Ingredients:
cup butter
2 cups flour
2 tbsp. granulated sugar
4 egg yolks
cup powdered sugar
3 cups brown sugar

2 cups coconut
1 cup pecans - chopped
4 egg whites - beaten
Mix butter, flour and 1 cup brown sugar and granulated sugar. Pat on the bottom of a 9"x13" cake
pan. Bake at 350 degrees for 15 minutes.
Beat egg yolks, mix with remaining brown sugar, nuts and coconut. Beat egg whites until
stiff. Fold in brown sugar mixture. Spread over the baked crust and bake again for 25-30
minutes or until deep brown at 350 degrees. Sprinkle with powdered sugar while warm. Cut into
squares.
Cooks Notes
Page 95
Recipe Name:
Italian Sponge Cake

Category:
Dessert
Yield:
Serves 8
Ingredients:
6 egg yolks
6 egg whites
1 cup sugar
1 cup cake flour (sifted 3 times)

1 tsp. grated lemon rind
Place egg yolks and sugar in small bowl. Beat until lemon colored. Add grated lemon rind.
In large bowl, beat egg whites until stiff but not dry. By hand, fold in egg and sugar mixture.
Fold in sifted flour. Pour into cake pan (un-greased). Bake at 325 degrees for approximately
1 hour.
For filling Ref: Italian Sponge Cake Filling
Cooks Notes
Page 96
Recipe Name:
Italian Sponge Cake Filling

Category:
Dessert
Yield:
Fills One Cake

Ingredients:
1 cup confectioners sugars
2 tbsp. instant coffee
1 cup heavy cream, whipped

1/4 cup brandy or rum
1 cup glazed can fruit
Mix cheese, sugar, coffee and brandy. Fold in pre-whipped cream, fold in fruit. Cut premade, desired cake into 3 layers and fill with cream filling. Top cake with confectioners
sugar.
Cooks Notes
Page 97
Recipe Name:
Italian Ricotta Cookies

Category:
Dessert
Yield:
4 dozen
Ingredients:
2 sticks butter or oleo
2 cups sugar
3 eggs
2 tsp. vanilla or lemon extract
4 cups flour, sifted

1 tsp. salt
1 lb. Ricotta cheese, drained
Mix butter and sugar well. Beat in one egg at a time, add vanilla. Add dry ingredients, add Ricotta
and mix well. Drop by teaspoonful on a greased cookie sheet. Bake at 350 degrees, for 10-15
minutes or until lightly brown. Cool and ice with butter icing and coconut.
Note: Other flavoring can be added to change cookie flavor.
Cooks Notes
Page 98
Recipe Name:
Italian Biscotti
Category:
Dessert
Yield:
3-4 dozen
Ingredients:
6 cups flour
1 tbsp. baking powder
1 cup vegetable shortening
3 eggs
2 tsp. vanilla
1 cup sugar
Mix together flour and baking powder and add shortening. Make hole in center and pour remaining
ingredients in hole. Mix with hands until smooth. A teaspoon at a time, roll dough in hands to form
small circle. Bake on lightly greased cookie sheet at 350 degrees for 15 minutes or until lightly
browned.
Cooks Notes
Page 99
Recipe Name:
Soft Biscotti Cookies

Category:
Dessert
Yield:
3-4 dozen
Ingredients:
2 cups oleo
2 cups sugar
4 eggs
2 tsp. vanilla
1 cup milk
8 cups flour
1 cup powdered sugar (optional)
Whip oleo and sugar well by hand. Add eggs and the other ingredients (Soft Dough). Roll out and
twist into s shape. Bake at 350 degrees for 10 minutes. Roll in powdered sugar or have icing on
top.
Cooks Notes
Page 100
Recipe Name:
Chofette
Category:
Dessert
Yield:
4 dozen
Ingredients:
6 eggs
1/4 cup Crisco (not melted)
2 oz. Anisette
1 tbsp. honey
1/4 cup powdered sugar (optional)
1/4 cup sugar

4-5 cups flour
tsp. salt
tsp. baking powder
Combine and mix well the eggs, Crisco, Anisette and sugar. Add flour, salt and baking powder and
knead until smooth. Let dough rest hour. Roll out thinner than pie crust. Cut with pastry cutter
into 10x1" (tied in bows) strips. Fry in 2" of oil. When cool, sprinkle with powdered sugar and/or
honey.
Cooks Notes
Page 101
Recipe Name:
Italian Knot Cookies

Category:
Dessert
Yield:
4 dozen
Ingredients:
12 eggs
1 cup oil
1 cup sugar
pinch of salt
1 tbsp. vanilla
1 tbsp. lemon juice
9 tbsp. baking powder
9 cups flour
Beat eggs for 2 minutes. Add sugar and oil and blend until creamy. Add dry ingredients. Knead a
few minutes until smooth. Cut off piece and roll out into long thin pieces about one foot long. Then
cut into 1" piece roll and roll out piece and tie into knot. Bake at 375 degrees for 5-7 minutes on a
greased cookie sheet. Cool and dip in icing.
Cooks Notes
Page 102
Recipe Name:
Traditional Icing
Category:
Dessert
Yield:
Icing for One Cake

Ingredients:
1 cup confectioners sugars
2 tbsp. warm milk
tsp. lemon extract
Mix together until smooth, and soft enough to spread.
Cooks Notes
Page 103
Recipe Name:
Peanut Butter Cookies

Category:
Dessert
Yield:
3-4 dozen
Ingredients:
cup shortening
cup peanut butter
cup granulated sugar
cup brown sugar
1 well-beaten egg
1 tsp. vanilla
1 1/4 cups flour
1/4 tsp. salt
tsp. baking powder
3/4 tsp. soda powder
Thoroughly whip shortening, peanut butter and sugars. Add egg and vanilla extract. Beat well. Add
sifted dry ingredients . Mix thoroughly. Chill dough well. Form small balls on a lightly greased
cookie sheet. Flatten with fork dipped in flour, making cross pattern. Bake at 375 degrees for 10-12
minutes.
Cooks Notes
Page 104
Recipe Name:
Buttermilk Cookies
Category:
Dessert
Yield:
3-4 dozen
Ingredients:
2 cups brown sugar
1 cup shortening
1 cup buttermilk
1 cup raisins
1 cup chopped walnuts
2 eggs
tsp. salt
tsp. cinnamon
4 tsp. baking soda
4 cups flour
Blend sugar and shortening. Add eggs (slightly beaten). Mix salt, baking powder, cinnamon and
flour. Add baking soda and baking powder to buttermilk and add alternately with flour to creamed
mixture. Add nuts and raisins. Drop from teaspoon on baking sheet. Bake at 350 degrees for 10-12
minutes.
Cooks Notes
Page 105
Recipe Name:
Buttercream Frosting
Category:
Dessert
Yield:
Frosts 1( 9 inch) cake

Ingredients:
1 lb. powdered sugar
1/4 lb. (1/2 cup) soft butter or margarine
1/8 tsp. salt
3-4 tbsp. milk

1 tsp. vanilla
Blend 1/3 of sugar with butter and salt in a large bowl. Blend extract with 2 tbsp. of milk and
remaining sugar into mixture. Gradually stir remaining milk into frosting until desired spreading
consistency is reached.
Cooks Notes
Page 106
Recipe Name:
Chocolate Cake
Category:
Dessert
Yield:
Serves 10
Ingredients:
1 cups sugar
cup Crisco
1 cups milk
2 tsp. vinegar
2 cups flour
5 tbsp. cocoa
tsp. salt
1 tsp. baking soda
1 tsp. vanilla
2 eggs
Mix together sugar, Crisco, milk and vinegar. Add alternately with flour, cocoa, salt and soda.
Add eggs and vanilla. Bake at 350 degrees for 30-40 minutes.
Cooks Notes
Page 107
Recipe Name:
Ricotta Cake
Category:
Dessert
Yield:
Serves 10
Ingredients:
1 box yellow cake mix without pudding
2 lbs. Ricotta cheese
3/4 cup sugar

4 eggs
Mix cake mixture according to directions on package. Pour into a 9"x13" pan. In a separate bowl,
combine Ricotta cheese, sugar and eggs. Pour cheese mixture over cake batter (will separate as it
bakes). Bake at 350 for 1- 1 hours, or when toothpick comes out clean. Sprinkle top with
cinnamon and sugar after 1 hour of baking.
Cooks Notes
Page 108
Recipe Name:
Cherry Cheesecake
Category:
Dessert
Yield:
Serves 8
Ingredients:
1 pkg. Dream Whip
1 large pkg. cream cheese
2 tbsp. sugar
1 graham cracker crust

1 can prepared cherry pie filling
Mix Dream Whip as directions say on package. Add and mix in cream cheese. Whip until smooth.
Add sugar to above and mix. Bake graham cracker crust for 10 minutes and cool. Spread the above
cream cheese mixture evenly over the crust and chill for three hours. Cover the top with prepared
cherry pie filling and chill the entire cheesecake.
Cooks Notes
Page 109
Recipe Name:
Pecan Pie
Category:
Dessert
Yield:
Serves 8
Ingredients:
1tsp. vanilla
1cup brown sugar
4 eggs
1 cup dark Karo syrup

1/8 tsp. salt
1 cup chopped pecans
Mix all ingredients together. Pour into un-baked pie crust and bake at 350 degrees for about 50
minutes.
Cooks Notes
Page 110
Recipe Name:
Elegant Strawberry Shortcake

Category:
Dessert
Yield:
Serves 10
Ingredients:
1 box yellow cake mix without pudding
1/3 cup oil
1 cup sugar
2 tsp. cream of tartar
1 (16 oz.) Cool Whip
1/3 cup water

1 tsp. grated orange rind
4 eggs, separating the whites
1 cup orange juice
Mix well all ingredients except egg whites, sugar and cream tartar. Pour into well-greased and
floured 9" pans. (Can make in 9"x13" but adjust total baking time). Bake 4 minutes at 350 degrees
(about 6 minutes for 9"x13").
Beat egg whites until foamy. Gradually add sugar and cream of tartar. Remove cakes and frost
with meringue, sealing to sides. Return to oven 30 minutes. Invert on wire racks to cool. Remove
pans as soon as possible. Continue cooling.
Place on a cake dish, meringue up. Frost each layer with a half large tub of Cool Whip. Top with
sliced, drained fresh strawberries. Layers can be stacked or served separately.
Cooks Notes
Page 111
Recipe Name:
Texas Chocolate Cake

Category:
Dessert
Yield:
Serves 10-12
Ingredients:
2 cups sugar
2 cups flour
3 sticks oleo
8 tbsp. cocoa
1 cup water
6 tbsp. milk
cup tsp. cinnamon

1 tsp. soda powder
2 tsp. vanilla
1 cup chopped nuts
cup buttermilk
Put flour and sugar in a bowl; set aside. Bring to boil in a saucepan 2 sticks of the oleo, 4 tbsp.
cocoa and 1cup water. Pour over flour and sugar. Add buttermilk, eggs, cinnamon, soda and
vanilla. Mix well with mixer. Pour into a greased and floured pan (12"x12"x2") . Bake at 350
degrees for 20-25 minutes. Test with toothpick.
The last 3-4 minutes that the cake is in the oven, prepare frosting. In sauce pan bring to a boil: 4
tbsp. cocoa, 1 stick of the oleo and 6 tbsp. milk. Remove from heat and add 1 box powdered
sugar. Beat well with mixer. Then add 1 tsp. vanilla and 1 cup nuts. Remove cake from oven and
pour the hot frosting over the hot cake.
Cooks Notes
Page 112
Recipe Name:
Zupa Inglese Sponge Cake

Category:
Dessert
Yield:
1 Zupa Inglese
Ingredients:
8 eggs yolks
8 egg whites
1 1/3 cup flour
2 tsp. lemon rind - grated
1 1/4 cup sugar

2 tbsp. water
1 1/2 tsp. almond extract
1/4 tsp salt
In a large mixing bowl, sift cup of sugar with flour several times. Place egg yolks, water and
lemon rind in a separate bowl. Beat lightly and add almond extract. Gradually add flour while
folding gently. Place egg whites in separate bowl and beat until foamy.
Add salt and balance of sugar and beat until stiff. Gently fold in stiff egg whites into flour
mixture. Pour into a 12 inch un-greased cake pan. Bake for 45 minute at 350 degrees or until cake
separates from sides of pan.
When cake is done, invert pan on wire rack for about 1 hour. Remove from pan. Slice cake into 3
layers. Pour 6 tbsp. of vermouth over each of 2 layers. Spread with thin layer of orange
marmalade. Add a layer of custard. Place third layer on top and pour rum over all. Cover entire
cake with custard and sprinkle with finely chopped almonds.
Cooks Notes
Page 113
Recipe Name:
Zupa Inglese Filling

Category:
Dessert
Yield:
Fills 1 Zupa Inglese

Ingredients:
1 qt. milk
6 egg yolks
8 tbsp. sugar
8 tbsp. flour
1 lemon rind, grated
salt to taste
6 tbsp. orange marmalade

1 large sponge cake (about 12")
2 oz. finely chopped, toasted almonds
12 tbsp. sweet vermouth
12 tbsp. sweet rum
Beat egg yolks thoroughly. Blend well in saucepan the milk, eggs, sugar, flour and salt.
Strain through fine sieve to insure very smooth mixture. Grate lemon rind and add to mixture.
Cover over low flame for about 10 minutes or until thick and its starts to boil. Do Not Boil.
Remove from fire. Cool. If chocolate flavor is desired, melt 2 cubes of bitter chocolate. Stir
well.
For second part of this recipe refer to: Zuppa Inglese Cake Cooks
Notes
Page 114
Recipe Name:
Cheese Cake
Category:
Dessert
Yield:
Serves 8
Ingredients:
18 graham crackers
1 tbsp. sugar
1 tbsp. melted butter
3 (8 oz.) pkg. cream cheese
5 eggs
1 cup sugar
1 tbsp. vanilla
1 pt. sour cream
2/3 cup sugar
1 tsp. vanilla
Crust: Crush graham crackers and add sugar and butter. Mix and pat firmly in baking dish.
Filling: Blend the cream cheese until smooth and add eggs, one at a time. Add sugar and vanilla.
Pour batter into graham cracker crust. Bake at 325 degrees for 35-45 minutes. Remove from
oven.
Topping: Blend sour cream, vanilla and sugar until smooth. Pour over baked Cheese Cake. Bake
an additional 5 minutes. Cool, then refrigerate 24 hours.
Cooks Notes
Page 115
Recipe Name:
Amaretti
Category:
Dessert
Yield:
4 dozen cookies
Ingredients:
3 cups toasted almonds - slivered
3 jumbo egg whites
1 cups sugar
1 tsp. powdered sugar
1 tsp. Amaretto or almond extract

2 cups granulated sugar
Grease and flour a cookie sheet. Chop almonds until fine. Beat egg whites in medium bowl until
stiff. Stir in almonds, 1 cups granulated sugar, powdered sugar and Amaretto. Mix until
completely blended.
Drop by teaspoon on the cookie sheet about 2 inches apart. Sprinkle with remaining granulated
sugar and bake for 20 minutes or until golden brown in a 300 degree oven.
Cooks Notes
Page 116
Recipe Name:
Pizzelles
Category:
Dessert
Yield:
4 dozen cookies
Ingredients:
2 cups flour
1 cup sugar
3/4 cup butter
1 tbsp. anise extract

4 eggs
Lightly grease Pizzelle iron and heat. Mix all ingredients and drop by tablespoon into iron. Close
iron and bake for 30 seconds, or until golden brown. Carefully remove Pizzelle from iron and
continue until batter is gone.
Cooks Notes
Page 117
Recipe Name:
Tiramisu
Category:
Dessert
Yield:
Serves 6
Ingredients:
6 egg yolks
3/4 cup sugar
2/3 cup milk
1 lb. Mascarpone cheese
1 1/4 cups heavy whipping cream
2 tbsp. rum
6-8 ozs. lady fingers
1 tbsp. cocoa
tsp. vanilla
1/4 cup cold prepared espresso
Beat egg yolks and sugar on medium heat for 45 seconds. Blend in milk and heat to a boil. Reduce
heat to simmer and continue to stir. Place plastic wrap on mixture and refrigerate for 1 hour. Mix
milk mixture and cheese. Beat whipping cream and vanilla in a chilled bowl until stiff. Separately,
mix espresso and rum.
Separate lady fingers and brush 24 of the lady fingers with espresso mixture. Arrange in single
layer in an un-greased rectangular baking dish. Spread cheese mixture over lady fingers. Spread
the whipped cream over cheese mixture. Repeat with remaining lady fingers, cheese mixture and
whipped cream. Sprinkle with cocoa. Refrigerate for 6-8 hours.
Cooks Notes
Page 118
Recipe Name:
Sweet Sighs
Category:
Dessert
Yield:
2 dozen cookies
Ingredients:
1 cup sugar
4 egg whites
1 cup almonds - chopped

4 tsp. lemon peel - grated
Heat oven to 325 degrees. Grease and lightly flour a cookie sheet. Beat eggs whites in small bowl at
high speed until stiff. Stir in almonds and lemon peel. Drop by teaspoon, approximately 2 inches
apart onto cookie sheet and bake for 20 -25 minutes or until edges are golden. Cool 5 minutes and
remove from cookie sheet and cool on wire rack.
Cooks Notes
Page 119
Recipe Name:
Lemon Ice
Category:
Dessert
Yield:
Serves 6-8
Ingredients:
2 cups water
1 cup sugar
1 tbsp. lemon peel - grated

1 cup lemon juice
Heat water and sugar to boil and reduce to simmer. Simmer uncovered for 5 minutes. Remove from
heat. Stir in lemon juice and lemon peel. Cool to room temperature and pour into 9" x 5" x 2" pan.
Freeze for 3 hours, stirring every 30 minutes. Serve in chilled dessert dishes.
Garnish with lemon if desired.
Note: You may substitute fresh squeezed orange juice, or mashed strawberries for lemon if
desired.
Cooks Notes
Page 120

Andolinas Sicilian Cookbook by C T Andolina

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TABLE OF CONTENTS

1/4 tsp. dried basil

1/4 tbsp. Tabasco

2 oz. fresh parsley, chopped

cup celery, diced, including leaves

Genoese Rice and Bean Soup

Fried Artichoke Hearts

1 cup bread crumbs

salt and pepper to taste

6 eggs, lightly beaten

Stuffed Mushrooms and Spinach

salt and pepper to taste

3 tbsp. parsley, chopped

Italian Cheese Bread Ring

tsp. Italian seasoning

1 small scallion - diced

1 tbsp. olive oil

1 cup Italian bead crumbs

Onion and Herb Focaccia Bread

2 tsp. fresh rosemary leaves - chopped

Sides and Sauces

3 oz. favorite pizza topping

Italian Broccoli Casserole

1/4 tsp. dried oregano, crushed

Sicilian Potato Bake

8 oz. Mozzarella cheese, sliced

1/4 tsp. salt

cup dry red wine or beef broth

1/4 tsp. salt

Sicilian Bread Stuffing

Eggplant Italian Style

3 oz. Romano cheese - grated

Italian Fried Potatoes

tsp. crushed red pepper

Zesty Italian Salad Dressing

tsp. dry mustard

3 oz. stick of butter

1/4 cup olive oil

1/4 tsp. salt

Onion and Pepper Frittata

1 tbsp. fresh parsley - chopped

1 oz. Mozzarella cheese - shredded

1 cup heavy whipping cream

Linguini With Clam Sauce

Vermicelli with Fresh Herbs

2 tsp. fresh rosemary - chopped

2 tbsp. green olives with pimentos - sliced

1 cup chicken broth

Pasta Con Fagioli

1 can white kidney beans

Pesto Alla Genovese

1/3 cup pine nuts - chopped

Stuffed Jumbo Shells And Cheese Filling

1/3 cup Romano cheese - grated

Eggs With Peppers

1 clove garlic, minced

tsp. seasoned salt

2 oz. Parmesan cheese, grated

Baked Zucchini Provolone

2 tsp. oregano, chopped

1/3 cup parsley, minced

Peas & Fave

1 (12oz.) can Fave beans