The Libutti Family Italian Recipes

You will need a Pizzelle Maker as seen below.  Fun to make and create different desserts. 3   eggs                     1 1/4 cups of flour 3/4 cups of sugar 1/2 cup of butter 2 tsp. baking powder 1/2 tbsp. of Vanilla or Anise Cream all ingredients and place on hot pizzelle maker.    Buon Appetito!

Ingredients 1 (16 ounce) boxes rigatoni pasta 2 eggs 1 (15 ounce) ricotta cheese 1/2 cup parmesan cheese, grated ¼ cup gruyere cheese 1 tablespoon parsley, dried 1 ½ cups mozzarella cheese, shredded, divided 1 ½ cups of gruyere cheese 2 (26 ounce) jars pasta sauce, barilla al forne divided or better yet make your own! 1 tbsp. Basil on top Directions Preheat oven to 375°. Spray a 9x13-inch pan with Pam. Cook rigatoni as per directions on package; drain. Beat eggs in a small bowl. Stir in ricotta cheese, ½ cup parmesan cheese, ¼ cup of gruyere and parsley. To assemble casserole:. Spread 2 cups pasta sauce to cover bottom of pan. Place 1/2 of the cooked rigatoni over sauce; top with 1/2 the ricotta mixture dropped by spoonfuls. Layer 1/2 cup mozzarella cheese and ½ cup gruyere, 2 cups pasta sauce, remaining rigatoni, and remaining ricotta mixture. Top with 1/2 cup m...

Braciolettine (Italian Stuffed Eye of the Round) 4-5lbs. eye of the round roast Stuffing: 1 medium onion (2 cups) 8 tbsp. Olive oil 4 tbsp. sweet red wine ½ cup of water 1 clove of garlic (Minced) 1 tbsp. parsley 1 ½ cups Italian bread crumbs 5 tbsp. Parmesan cheese 3 1/2 cup diced tomatoes 2 eggs ½ cup milk Finely chop onions and sauté in pan with olive oil, sweet wine, and water. Then add parsley, and garlic (finely chopped). Cook until onion is light brown. Remove from heat. Add 1 ½ cup Italian bread crumbs, mix well, and then add 3 tbsp of Parmesan cheese.(set aside) Cut meat about 1/8” thick, then pound into about 3 x 4 pieces. Assemble Braciolettine: Lay meat on wax paper, put about a tbsp. of the bread crumbs mixture on each piece of flattened meat. Then add a few pieces of the diced tomato. Roll each piece of meat, fold sides in a little roll. Set in groups of 8 roles. Put two skewers through first rol...

ARANCINI FILLING: ½ lb ground meat ½ cup peas ½ small onions 2 Tbsp. Tomato paste ¼ cup water 2 Tbsp. Sugar Salt and pepper to taste PREFERED FILLING: Make or buy an Italian meat sauce. Get about a pound of top sirloin stake (or something like that) Lightly brown meat. Then add to the Italian sauce. It needs to be completely submerged in the sauce. Cook in the sauce until the meat flakes with a fork. If necessary you can then cut through the shredded meet to make sure there are no long shreds of meat. Put aside for the rice ball assembly. ARANCINI RICE: 2 cups of dry rice (Uncle Bens long grain rice) 2 cubes / ½ lb. of butter 1 large or 2 medium eggs 1 Cup Parmesan cheese ¼ Cup Gruyere cheese ½ gal. Vegetable oil Bread crumbs 4 ½ cups of water 4 tbsp. of butter Small green peas INSTRUCTIONS: Cook rice in water and 4 tbsp. of butter for about 25 minutes, until water is gone and rice is just a little gummy. Bring to a boil then simmer. Then add the 2 cubes of butter to hot ...

Filling 2 lbs. Ricotta Cheese 1 1/2 cups powdered sugar 2-3 tsp. vanilla ½ cup finely chopped candied citron ¼ semi sweet mini chocolate chips (as much as desired) Pistachio nuts (finely chopped) Shells 3 cups of flour (sifted) ¼ cup of sugar 1 tsp. cinnamon ¼ tsp. salt 3 tbsp. shortening 2 eggs well beaten 2 tbsp. white vinegar 2 tbsp. Sweet red wine 2 tbsp. water Place ricotta cheese in a strainer to drain some of the excess water from the ricotta. Whip ricotta in electric mixer until smooth and light. Add powdered sugar and vanilla. Continue mixing until the mixture is smooth. Remove from mixer and fold in fruits and chocolate. This filling recipe is enough for about 2 dozen shells. Sift together flour, sugar, cinnamon and salt in a bowl. Add shortening, 2 eggs (well beaten). Cut in with blender until pieces are size of small peas. Then blend in white vinegar, red wine, and water. Turn dough onto a lightly floured surface and knead. Wrap in waxed paper and chill in refrigerator for ...

¾ cup of milk 1/8 tsp. pepper 1 -10 ¾ oz can of Cream of Mushroom Soup 1 – 16 oz of green beans frozen or fresh 1 1/3 cups of crunchy fried onions 1 cup of cheddar cheese Cook or steam beans until tender. When bean are cool mix in 1 ½ qt. casserole, mix all ingredients, except 2/3 cup fried onions and 2/3 cup of cheese. Place the balance of cheese on top of casserole with remaining fried onions. Place in oven at 350 degrees for 30 min. until cheese has melted and casserole is hot and bubbly. Buon Appetito! Salvatore and Pauline Libutti Buon Appetito Secret Recipe Newsletter

4 medium tomatoes - halved and each half cut into thirds 1 tbsp.shallot onions 1/2 tsp. dried basil 1/2 tsp. dried oregano Freshly cracked black pepper 2 tbsp.feta cheese 2 tbsp. pine nuts- lightly roasted 1 tbsp. extra virgin olive oil Salt and pepper to taste ( If using feta, go easy on the salt) In a bowl, mix in all the ingredients except nuts. Chill for an hour or so. Garnish with toasted nuts just before serving. serving suggestion Spoon this salad between two slices of italian bread for a light, cold sandwich. Can also be a salad side dish for your main course. Um good! Buon Appetito! Salvatore and Pauline Libutti Buon Appetito Secret Recipe Newsletter

½ lb. lean ground beef ½ lb. ground pork. 1 tsp. finely chopped parsley. ½ clove of garlic 1 loaf white bread 3 large eggs 2 cups of Italian Seasoned Breadcrumbs 8 ounces Precious Mozzarella Whole Piece ½ cup of olive oil 3 tbsp. Parmesan cheese, grated Salt and pepper to taste One small package of 9" size wooden skewers Stack 4 slices of bread at a time on a cutting board and cut the bread crusts off. Take the bread crusts and tear into small pieces, enough to make one cup. Cut the bread without the crust into 1” squares and set aside for later use. You will need to cut more 1” squares as you assemble the spedini. Eventually you may slice up most of the loaf of bread for this recipe. In a medium size bowl mix the ground beef and ground pork, 1 egg, bread pieces (take 1 cup of bread pieces and soak in water and squeeze dry), 1 tbsp parmesan cheese, ½ clove of garlic, 1 tsp of finely chopped parsley, salt and pepper to taste. This is easier if mixed with your hands...

1 lb. potatoes (4 small) 1 cup of onions (chopped) ¼ cup of chicken broth 1 tbsp. olive oil 1 tsp. butter 1 small clove of garlic ¼ tsp of sugar ½ teaspoon parsley 2 tbsp parmesan cheese ½ tsp. sweet basil ½ tsp. oregano Sauté onions in oil, butter and water. Cover and simmer until onions are lightly brown and caramelized. Add garlic when onions are almost done. You can add ¼ tsp. of sugar to sweeten onions. (Optional) Put aside until ready to assemble. Prepare a mix of seasoning consisting of parsley, sweet basil and oregano. Thinly slice potatoes. In a 9” oven proof skillet put 1 tbsp. of olive oil. Start layering potatoes in oven proof skillet. First layer top with onions, parmesan cheese, lightly sprinkle with seasoning mixture and salt and pepper sparingly. Proceed with next layer repeating above ingredients. End with layer of potatoes and seasoning. Cook covered on medium high heat approximately 10 min. (or until lightly brown). Then flip and brown other side of potatoes...

1 14oz. package of mushrooms (about 18 mushrooms with 2 inch cap 1 Small to medium onion (approx. 1 ½ cup diced) 2/3 cup olive oil 1/8 cup red wine 1 clove of garlic 1 cup of Italian bread crumbs 2 tbsp. Parmesan cheese Salt and Pepper to taste Remove stem and fringe from caps of mushrooms, dice stems and put aside. Sauté onions in pan with olive oil until onions are clear and lightly brown. Add wine, garlic and diced mushroom stems. Cook an additional 2-3 minutes. Remove from stove. Add the Italian bread crumbs and stir to allow the bread crumbs to absorb the olive oil. Allow to cool for a few minutes. Then add 2 tbsp. of Parmesan cheese and salt and pepper to taste. After all stuffing is mixed together well, let it sit for a few minutes. Check to make sure the mixture is not too dry or it will not stay together when cooked. You should be able to make a ball of the mixture and it will stick together. If too dry add some olive oil, if it is too wet, add more bread crumbs. Stuff the mus...

This Wall Art is one in a series from RiverRock Critters Buon Appetito Recipe Collection. The series will reflect a chef in various scenarios and depict the dedication of a true artist. My Father was a chef for over thirty years which inspired me to create this character on a plaque to honor his Traditions, Italian Heritage, and Expertise in the art of cooking. If you would like an art piece for yourself or for a special cook in your life please email me with your request. This would make a wonderful, memorable gift for someone who truly enjoys the art of cooking. This particular piece measures 5 x 7 ½ and may be purchased for $20.00. I have added a recipe from the archives of my family, as well as, a cute poem for all chefs that perform their craft with passion and enthusiasm. Italian Shrimp 1 ½ lbs. tomato 2 tbsp. olive oil 2 onions, sliced 2 garlic cloves, chopped 4 lbs. shrimp 1 tsp. fresh basil 1 tsp parsley 1 tsp oregano 1 cup sweet red wine Salt and pepper to taste Blend the tom...