2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, finely chopped
1 pound Arborio rice
6 cups chicken stock, hot
2 tablespoons butter
3 ounces Parmagiano Reggiano cheese, coarsely grated

Heat the butter and oil in a large, straight−sided saute pan or saucepan.
Add the onion, and saute until soft, without browning.
Add the rice, and saute for 2 minutes until the rice is well−coated. Ladle
1/2 cup of stock into the rice, stirring constantly, until all the liquid is
absorbed and the rice is almost dry. Add more stock, 1/2 cup at a time,
until it’s all absorbed by the rice and the rice is al dente.
The rice should be very moist and creamy, but not runny;
the rice should be firm but tender, not crunchy.
Remove from heat, and stir in the raw butter and the Parmagiano cheese. Salt
to taste, and serve immediately.

2 pounds Baking potatoes
1 cup All−purpose flour
1 Whole egg plus
1 Egg yolk, lightly beaten
2 tablespoons Unsalted butter, softened
1 teaspoon Salt
Freshly grated Parmesan cheese
Tomato sauce

Boil the potatoes in their jackets, drain, peel and put through a ricer or
food mill. While the potatoes are still warm, blend in the flour, add the
egg, egg yolk, butter and salt.
Place the potato mixture on a floured board and knead lightly; the dough
will be soft. Roll the dough in 1″ thick sticks about 10″ long. Cut each
roll into 3/4″ pieces.
Rub each pieces of dough lightly over the coarse side of a cheese grater. In
a large pot of boiling salted water, cook the gnocchi until they rise to the
top of the water. Using a slotted spoon, remove the gnocchi to a warm bowl.
Sprinkle with Parmesan cheese, top with tomato sauce and serve at once.

1 lb. ricotta cheese
1 1/2 lbs. mozzarella cheese (grated), divided
1/4 cup romano cheese (grated)
Salt and pepper
1/4 cup provolone cheese (grated)
Parsley (chopped)
3 eggs
2−3 cups tomato sauce

Combine all ingredients together, except tomato sauce. Mix well.
(Use 1 lb. mozzarella cheese)
Spread some tomato sauce on the bottom of a baking pan. Stuff manicotti
shells and place in pan. Spread more tomato sauce in between each layer and
on the top, followed by 1/2 lb. of just mozzarella cheese.
Bake at 350 degrees F for 3/4 hour. Then, broil for 2−3 minutes to brown
top.

10 oz. spinach, blanched 1 minute, drained, dried and chopped
2 cups all purpose flour, extra for kneading dough
1/2 cup unsalted butter(4 oz.)
1 egg yoke plus 3 whole eggs, beaten
3 tbs milk
1/4 cup golden raisins, soak 30 minutes in water, drain
3/4 cup heavy cream
1/2 cup grated Parmesan cheese
salt and ground pepper
2 1/2 tbs (1 oz.) Pine nuts

To make dough by hand: Pour flour into a bowl, add salt and the butter.
Using fingertips, work the butter into flour until a crumbly dough forms.
Add the egg yoke and milk, incorporate, and knead dough into a ball. Wrap in
plastic wrap and refrigerate for 1 hour.
Food processor dough: Combine flour and salt in the work bowl and using
metal blades process briefly to mix. Add butter and process until the
ingredients resemble course meal. Next add egg yoke and milk and process
until dough forms a ball around the blades. Remove dough, shape to ball,
wrap in plastic wrap and refrigerate for 1 hour.
Pre−heat oven to 350 degrees. Using 1 tbs. butter, grease a 9 inch tart pan
with a removable bottom and then dust with flour. Using a lightly floured
board, roll out the dough into a round shape, making it 1 inch larger than
the diameter of the pan. Line the prepared pan with the pastry dough and
trim.
In a bowl, combine the blanched, chopped spinach, raisins, whole eggs, cream
and Parmesan cheese. Mix well and season with salt and pepper to taste. Pour
into the pastry−lined tart pan and top with the pine nuts. Bake in oven
until it is golden, about 40 minutes. Remove, let cool slightly and then
transfer to a serving dish. Serve Torta luke warm or cool.

2 slices Italian bread, torn into small pieces
1/2 Cup milk
2 Tblsp. finely chopped fresh Italian parsley
2 cloves finely chopped garlic
1 teaspoon salt
1 egg lightly beaten
1 pound beef chuck, ground twice
6 Tblsp. freshly grated Romano cheese
1 Tblsp. olive oil
1/4 teaspoon garlic salt
Freshly ground black pepper
1 Tblsp. oregano

Soak the pieces of bread in 1/2 cup milk for 5 minutes, then squeeze them
dry an discard the milk. In a large mixing bowl, combine the soaked bread,
then beaten egg, beef and sausage with the remaining ingredients. Knead the
mixture vigorously with both hands or beat with a wooden spoon until all
ingredients are well blended and the mixture is smooth and fluffy. Shape the
mixture into small balls about 1/1/2 inches in diameter. Lay the meatballs
out in one layer on a flat tray or baking sheet, cover them with plastic
wrap and chill for at least 1 hour.
Heat 1/4 cup of olive or vegetable oil in a heated, heavy 10−12 inch
skillet until a light haze forms over it. Fry the meatballs 5 or 6 at a time
over a moderately high heat, shaking the pan constantly to roll the balls
and keep them round. In 8 − 10 minutes, the meatballs should be brown
outside and show no trace of pink inside. Add more oil to the skillet as
needed. Serve the meatballs hot with tomato sauce.

4 large fresh tomatoes, sliced 1/4 inch thick
16 ounces fresh mozzarella cheese, sliced 1/4 inch thick
1/3 cup packed whole leaf fresh basil
4 tablespoons extra virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste
1/4 cup imported olives

On a large platter, arrange tomato and mozzarella slices and basil leaves,
alternating and overlapping each. Drizzle salad with olive oil; Sprinkle
with salt and pepper. Garnish with imported olives.

2 Tbs. Olive Oil
1 Cup Flour, seasoned with a pinch of salt & freshly ground black pepper
1 Lb. Chicken Livers, separated into individual lobes,
all visible fat removed
2 Tbs. Unsalted Butter
1 Lb. assorted mushrooms, Shiitake (stems removed), Portobello, Crimini,
White button, sliced thinly
1 Cup dry red wine
1 28 Oz. Can, peeled Tomatoes
2 Tbs. Flat−leafed Italian Parsley, finely chopped
Salt & freshly ground black pepper
1 Lb. Spaghetti or Perciatelli

Heat a saute pan over high heat, then add the olive oil. Flour the chicken
livers, shaking off any excess and add to the pan. Saute until they are
slightly browned and firm. Remove livers and set aside. Pour off the olive
oil, then add the two tablespoons of butter. When the butter has foamed and
the foam begins to subside, add the mushrooms, tossing to coat with the
butter. Cook for four or five minutes, until the mushrooms begin to give off
some of their juices. Add the wine all at once, scraping the bottom of the
pan to loosen any caramelized bits of liver and mushroom from the bottom.
Continue, cooking over high heat until the wine has reduced by about half.
Lower the heat, puree the tomatoes through a food mill, or in a food
processor, then add to the mushrooms and wine. Adjust the heat so the
mixture barely simmers. Slice the chicken livers crosswise into half−inch
rounds and add them, with any of their accumulated juices, to the tomato
sauce. Taste for seasoning, add salt and pepper if necessary, then cook over
low heat for about thirty minutes, or until the extraneous juices have
evaporated. In the meantime, bring a large pot with about six quarts of
water to a boil. Add the pasta and cook until al dente. Drain the pasta,
divide into four plates, top with the sauce, garnish with the chopped
parsley.

8 eggs
2 tsp. salt
4 cups all purpose flour

In a large bowl, combine eggs & salt. Beat well. Add flour, 1 cup at a time
until dough sticks together but is still soft.
Spread flour on a board, knead dough for 15−20 minutes. Cover and let stand
in a warm place for about 1 hour.
Knead for another 5 minutes. Flatten small amounts of dough to form a 2″ x
2″ square. Coat square in flour and repeatedly run through pasta machine
until desired thickness is obtained, or use rolling pin.
Cut paste shape using pasta machine or slice desired shape by hand.
Lay out cut pasta on table covered with a table cloth until dry. Pack in
plastic bags and store in a cool place.
Cook pasta in boiling salted water until tender. Homemade pasta usually
takes less time to cook. Top with your favorite sauce.

4 tablespoons espresso coffee
1 tablespoon Grappa
3 eggs, separated
1/2 cup sugar
8 ounces Marscapone cheese
24 Savoiardi biscuits
1 ounce sweet chocolate, grated

In a small bowl, combine the coffee and grappa; set aside
In a medium bowl, beat the egg whites until stiff; set aside.
In a large bowl, beat the egg yolks together with the sugar until thick and
lemon−colored. Add the marscapone and blend. Gently fold the egg whites into
the cheese mixture.
Place half of the biscuits in the bottom of a 10−inch square baking dish or
larger serving plate. Sprinkle with half of the coffee mixture. Cover with
half of the cheese mixture, and repeat process. Refrigerate tiramisu for 4
hours before serving with grated chocolate.

1/4 cup extra virgin olive oil
6 cloves garlic, minced
1 can (6 ounces) tomato paste
2 cans (15 ounces each) cannellini beans, undrained
2 teaspoons dry basil leaves
3−4 cups boiling water, divided usage
2 cups beef broth
1/3 cup dry red wine
12 ounces ditalini, elbow macaroni, or any short tubular pasta
Salt and pepper to taste
Parmesan cheese, freshly grated
Chopped fresh basil leaves, optional

1. Place olive oil and garlic in a large saucepot (6 quart). Cook over
medium heat just until golden. Add tomato paste and cook 3−4 minutes
stirring occasionally.
2. Puree 1 can of beans in food processor or blender; add to saucepot with
remaining beans. Cook 2 minutes; stir in basil. Add 2 cups boiling water,
broth, wine, salt and pepper. Increase heat and bring to a boil, stirring
occasionally, about 5 minutes. Add pasta. Cook about 8 minutes or until al
dente, adding remaining hot water, if needed and stirring occasionally.
3. Serve hot topped with Parmesan and fresh basil, if desired.