SPIEDINI ALLA ROMANA
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 15
Steps:
- Heat oven to 200 degrees. In a large skillet, heat 1/2 cup olive oil and enough vegetable oil to reach one inch in depth to 375 degrees. Place a piece of bread on work surface. Top with 2 slices mozzarella. Cover with a second slice of bread. Repeat with remaining bread and cheese to make a multi-layered sandwich. Cut sandwich into four equal quarters, and place a 10-inch skewer through the center of each quarter. With a serrated knife, gently remove the crusts and discard.
- Whisk together eggs, milk, salt, and pepper, and pour into a shallow baking dish. Dredge sandwiches in flour, and shake off excess. Dip in egg mixture turning to coat on all sides. Transfer to hot oil. Fry, turning occasionally, until golden on all sides. Drain on a paper towel-lined baking sheet, and place in oven to keep warm.
- In a medium skillet, heat remaining 2 teaspoons olive oil over medium-high heat. Add garlic, and cook until golden. Add anchovies, and cook stirring until they almost disintegrate. Stir in white wine, lemon juice, and capers. Bring to a vigorous boil, and continue to boil until reduced by half.
- Stir parsley into reduced sauce. Remove skewers from sandwiches, and serve with sauce spooned lightly over sandwiches. Garnish with parsley sprigs.
MANICOTTI ALLA ROMANA
This rich meat, spinach and cheese filled manicotti dish is covered with white and red sauces. I offer this on the catering menu at my catering company and it is the most popular for casual dinner parties. It's a bit of work but well worth the effort.
Provided by markblau
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 7
Number Of Ingredients 17
Steps:
- Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Season with salt and set aside to cool.
- Cook spinach according to package directions. Meanwhile, bring a large pot of lightly salted water to a boil. Add manicotti shells and parboil for half of the time recommended on the package. Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.
- To the ground beef mixture add the cooked spinach and ricotta cheese. When the mixture is cool, add the beaten eggs. Spread 1/4 cup spaghetti sauce in the bottom of a 9x13 inch baking dish. Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish. Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking.
- Preheat oven to 350 degrees F (175 degrees C).
- Prepare the white sauce by melting the butter in a small saucepan over medium heat. Stir in flour and chicken bouillon. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half and half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Pour or ladle the sauce evenly over the stuffed shells.
- Stir the basil into the remaining spaghetti sauce. Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.
- Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes more.
Nutrition Facts : Calories 611.7 calories, Carbohydrate 58.7 g, Cholesterol 134.2 mg, Fat 30.3 g, Fiber 6 g, Protein 27.6 g, SaturatedFat 13.1 g, Sodium 991.6 mg, Sugar 12.7 g
SPINACI ALLA ROMANA
This is so easy and gives such a great blend of tastes that it doesn't deserve just to be a side dish. Another from 365 Easy Italian Recipes.
Provided by NOOBchef
Categories Spinach
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a large covered frying pan, cook spinach in water that clings to leaves 2 or 3 minutes. Drain, squeeze and set aside.
- Heat olive oil in a frying pan over medium heat. Stir in pine nuts and garlic.
- Add spinach and raisins when garlic becomes fragrant and pine nuts are golden (about 30 seconds).Cook for 2 minutes to heat through.
- Season with salt and pepper.
Nutrition Facts : Calories 267.9, Fat 14.4, SaturatedFat 1.6, Sodium 651.9, Carbohydrate 29.9, Fiber 10.9, Sugar 11, Protein 14.7
SPINACI ALLA ROMANA (ROMAN-STYLE SPINACH)
Time 30m
Yield Serves 4-6
Number Of Ingredients 6
Steps:
- Heat the fat over moderate heat in a large casserole able to contain all the spinach. If using the garlic, toss it in as the fat in heating up, and remove it as soon as it begins to color and give off its aroma.
- If using pre-washed baby spinach: Add the raw spinach directly into the casserole. No need for liquid; the vegetable will steam in its natural moisture. Cover the casserole and let the spinach cook down. It will reduce enormously, down to a mere faction of its original bulk. Uncover and turn the spinach as it cooks, turning it in the fat so it is well covered all over.
- If using mature spinach: Wash the spinach well to get any grit out. (If the vegetable is very gritty, you can soak it in a large bowl of cold water.) Then trim the leaves off their woody stems. Pre-cook the trimmed leaves in salted boiling water for a five minutes or so, drain immediately and run the spinach under cold water to stop the cooking. Squeeze out the liquid from the spinach and chop it up roughly. Add the chopped spinach to the fat in the pan, turning it over to impregnate it with the oil. (No need to cover the spinach.)
- Now add the raisins and pine nuts to the spinach. Season with salt and pepper. Let the spinach simmer gently over moderate heat for, say 5-10 minutes, until the spinach is perfectly tender and the flavors have a chance to meld. If there is juice left in the pan, raise the heat to high and let it cook off. The spinach should moist, but not wet.
- Serve immediately.
SALTIMBOCCA ALLA ROMANA
Steps:
- Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the veal. Remove the plastic wrap and lay a couple of sage leaves in the center of each cutlet. Weave a toothpick in and out of the veal to secure the prosciutto and sage. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to combine. Dredge the veal in the seasoned flour, shaking off the excess.
- Heat the oil and 1 tablespoon of the butter and in a large skillet over medium flame. Put the veal in the pan, prosciutto-side down first. Cook for 3 minutes to crisp it up and then flip the veal over and saute the other side for 2 minutes, until golden. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm.
- Add the wine to the pan, stirring to bring up all the delicious flavor in the bottom; let the wine cook down for a minute to burn off some of the alcohol. Add the chicken broth and remaining tablespoon of butter, swirl the pan around. Season with salt and pepper. Pour the sauce over the saltimbocca, garnish with sage leaves and lemon wedges; serve immediately.
SPINACI (SPINACH) ALLA PADELLA (FRYING PAN)
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring 1 gallon of water to boil in a large pot with 2 1/2 tablespoons kosher salt. Add the spinach, pushing it down into the water with a skimmer, and immediately remove it to a bowl of ice water.
- Drain the spinach once cooled (don't leave it in for too long) and squeeze out the water. Divide spinach into 4 sections and compress each into a ball (each ball will be about
- 1 cup and they can be wrapped in plastic and refrigerated for up to a day).
- Cut each ball in half and then in half again to chop up the spinach.
- Place 1/4 cup of the oil in a large skillet over high heat. Add the garlic to the pan and shake the pan often, for about 1 minute or until the garlic is lightly browned. Add the spinach and saute for 2 to 3 minutes. Season with salt and freshly ground pepper, to taste. It will seem dry. Remove the spinach to a bowl, sprinkle with a little olive oil and garnish with lemon wedges.
- Variations:
- Try adding some chopped anchovy with the garlic.
- For creamed spinach: substitute butter for half of the oil and add 1 cup of heavy whipping cream as you cook the spinach.
SPINACI ALLA FIORENTINA (SPINACH FLORENTINE STYLE)
A yummy, easy, creamed spinach. From the book "The fine Art of Italian Cooking" by Giuliano Bugialli. I changed the recipe slightly from the book. I found some of the steps in the book were not necessary.
Provided by Ilysse
Categories Spinach
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Make a balsamella by melting the butter in a heavy saucepan on low heat. When the butter reaches the frothing point add the flour. Mix well with a spoon and let cook until the color is a light brown -- don't over cook -- undercooking is preferable -- meanwhile heat the milk in a small pan -- when the milk is warm add a little at a time to the flour mixture -- the origional recipe calls for adding all the milk at once but I find I get less lumps if I add a little at a time whisking continuously -- your goal is a nice creamy sauce. Remove from heat an cover until needed.
- Make sure spinach is clean and cut out any tough stems. Chop coarsely.
- Place olive oil in a pan and warm on medium heat. Add the garlic and spinach. Toss and cook until wilted and the garlic is lightly browned.
- Toss the spinach with the balsamella. Add the cheese, nutmeg salt and pepper to taste.
- Butter the bottom and sides of a 13 1/2 X 8 3/4 inch baking dish.
- Pour the spinach mixture into the dish and bake in a preheated 375 F oven for about 25 minutes. The top should be a little brown and bubbling.
Nutrition Facts : Calories 460.7, Fat 34.4, SaturatedFat 16.1, Cholesterol 67.2, Sodium 467.2, Carbohydrate 28.4, Fiber 7.8, Sugar 1.5, Protein 16.1
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