The Libutti Family Italian Recipes

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...

This is an old family recipe my dad cooked over the years. The pork is tender and moist and makes a wonderful dinner for four. PREP TIME 25 Min COOK TIME 35 Min READY IN 1 Hr 3 eggs, lightly beaten 3 tbsp.milk 1 1/2 cups Italian seasoned bread crumbs 1/2 cup grated Parmesan cheese 1 tbsp. dried oregano 1 tbsp. dried basil 2 tablespoons olive oil 4 cloves garlic, peeled and chopped 4 pork chops Salt and pepper to taste Preheat oven to 325 degrees F In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley. Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side. Place the skillet and pork chops in the preheated oven, and cook 25 minutes. Buon Appetito! Salvatore and Pauline Libutti Buon Ap...

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

This is a quick and easy dish for breakfast or brunch. Can be made ahead of time which enhances the flavor of the cheese in the zucchini. 3 c. thinly sliced zucchini, seeds out, 1/2 c. flour 1 tsp. baking powder 1/2 c. chopped onion 1/2 c. Parmesan cheese, grated 2 tbsp. parsley 1/2 tsp. salt 1/2 tsp. seasoning salt 1/2 tsp. oregano Dash of pepper 3 cloves garlic 1/2 c. vegetable oil 4 eggs, slightly beaten Mix all together and put in 9"x13" greased pan. Top with 4-5 tomatoes and sprinkle with parmesan cheese. Bake at 350 degrees for 30 to 40 minutes. Hint: put some Knorr Hollandaise Sauce over it for a creamy, cheesy taste! Buon Appetito! Salvatore and Pauline Libutti Buon Appetito Secret Recipe Newsletter

Thanks to my Aunt Minnie who showed me there was more to plain old macaroni and cheese. Why not make a truly gourmet version? So, put on your gourmet "toque" (that's one of those tall, funny chef's hats) and let's get it on! This recipe will get your juices flowing. Um, Um, Good! 3 cups cooked egg noodles 4tbsp. sweet butter ½ cup heavy cream (not whipped) 1 egg (beaten) 1 cup grated parmesan cheese Melt the butter and add the cooked drained noodles. Toss to coat noodles. Remove from the heat and add cream, beat the eggs quickly and stir into noodles. Add the cheese and mix well. Cover the pan and return to heat until hot, but not boiling. Serve with more cheese if desired. Double the sauce if you like it creamier. Buon Appetito! Salvatore and Pauline Libutti Buon Appetito Secret Recipe Newsletter

Make Bruschetta the real Italian way, (Bread, olive oil, tomatoes, garlic, basil, parmesan). Your family, and your dinner guests will find bruschetta tantalizing. Italian Bruschetta 1 1/2 lbs or so of plum or grape tomatoes, halved, then sliced thinly 1 cup chopped fresh basil leaves 3-4 cloves garlic(chopped) 1/4 cup chopped fresh oregano leaves Balsamic vinegar, drizzled sparingly over bread before topping with the other ingredients Olive oil, (enough to spread over bread) (6) 3/4-inch-thick slices of crusty bread. Either Italian rustic or French works great ½ cup parmesan Top Sliced bread with equal amounts of arranged ingredients. Salt and pepper to taste and top with cheese. Toast under broiler until cheese is melted. If you've never made bruschetta, you just have to try this. Don't let the easy part fool you. Bruschetta is a really great Italian recipe. Buon Appetito! Salvatore and Pauline Libutti Buon Appetito Secret Recipe Newsletter

This is a quick and easy meal my Mama called Pasta Fasul. The Italian name is really Pasta e Fagioli which is bean soup with pasta. This is wonderful on a cold day next to a nice warm fireplace. Ummmmmmmmmm good! 6 cups of chicken broth 4 to 6 clove of crushed garlic 2 15oz cans of cannellini beans 2 150z cans of crushed tomatoes 1 onion chopped 1 tsp dried oregano 3 Tbls extra virgin olive oil 1/2 cup of red wine 1 box of elbow or ditalini pasta Saute onions and garlic in a pot. Add the broth, wine and tomatoes and oregano. Bring to a boil. Add beans and reduce heat and let simmer for around 15 minutes. Add pasta for around ten minutes until done.(adente) Cover and remove from heat and let it thicken for around 30 minutes. Serve with a nice bottle of wine and bread or toasted garlic bread. Buon Appetito! Salvatore and Pauline Libutti Buon Appetito Secret Recipe Newsletter

In Central Italy soup vies with macaroni and rice! This is a scrumptious soup my Mama made for special occasions. In Italian it is called Cappelletti in Brodo or the Little Hat Soup. 2qts. chicken broth ½ cup ricotta ½ cup finely chopped cooked chicken 2tbsp. grated parmesan cheese 1 egg slightly beaten ½ teaspoon salt A few grains of nutmeg A few grains pepper Prepare and set aside: 2qts. Quick chicken broth Combine remaining ingredients in a bowl and set aside. Basic Noodle Dough (1/2 recipe) 4 cups flower ½ tsp. salt Make a well in center of flour. Add, one at a time, mixing slightly after each addition 4 eggs. Add gradually about 6 tbsp. cold water, mix well to make stiff dough. Turn dough onto a lightly floured surface and knead. Roll dough about 1/16 in. thick. Cut into rounds with a 2 1/2inch. round cookie cutter. Place ½ teaspoon cheese-chicken mixture in center of each round dough. Fold each round in half, covering the mounds of filling. Dampen edges of pasta with water and pr...

Cabbage rolls are a comfort food for Italian families. Cabbage leaves are stuffed with an herbed ground beef, sausage, and rice mixture. They are easy to make for a satisfying hearty meal. I call it the all one dinner Italian Style! 8 large whole cabbage leaves 1 teaspoon olive oil 1 large sweet onion, sliced and separated into rings 1 (28 ounces) can crushed tomatoes 2 cloves garlic, quartered 2 cups water Stuffing: 1 pound ground beef (ground chuck recommended) 1/2 pound bulk Italian sausage 1/2 cup diced sweet onion 1 Tablespoon kosher salt 1/2 teaspoon black pepper 2 teaspoons dried oregano crushed 2 teaspoons dried basil 2 garlic cloves, pressed 1 egg, lightly beaten 1/4 cup tomato paste 1 cup rice, cooked al dente and cooled PREPARATION: Steam or microwave the cabbage leaves until tender. Let cool. Cut out a 2- to 3-inch wedge of the tough stalk from the bottom of the leaves, taking care to leave the rest intact. Coat the bottom of a large Dutch oven with olive oil and place over...

This wonderfully rich glaze makes an elegant, quick dinner to serve to guests. To serve, place chicken on top of hot cooked rice on each plate and spoon sauce over the top. Original recipe yield: 4 servings INGREDIENTS: 1 cup orange juice 1/2 cup dry white wine 1/2 cup maple flavored syrup 2 teaspoons chopped fresh rosemary 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 skinless, boneless chicken breast halves 2 tablespoons butter 2 tablespoons olive oil Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside. In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside. Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skill...

"Zucchini parm, mmmmmmm." A Quick and Easy Family Meal! PREP TIME 15 Min. COOK TIME 45 Min. READY IN 1 Hr 15 Min 8 servings INGREDIENTS: 1 cup dry bread crumbs 1 cup grated Parmesan cheese 1 clove garlic, minced 1 teaspoon chopped fresh basil 1/2 teaspoon dried oregano 3 large zucchinis sliced 8 egg whites divided 3 cups ricotta cheese 1/4 cup fresh parsley chopped 3 cups tomato sauce 2 cups shredded mozzarella cheese DIRECTIONS: Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet. In a shallow, medium bowl, mix bread crumbs, Parmesan cheese, garlic, basil, and oregano. Set aside 2/3 cup of the mixture. Place 2 egg whites in a small bowl. Dip zucchini slices in the egg whites, then coat with the bread crumb mixture. Arrange coated slices on the prepared baking sheet, and bake 12 to 15 minutes in the preheated oven, until lightly browned. In a medium bowl, mix ricotta, parsley, and the remaining 6 egg whites. Spread 1/2 the tomato sauce in the b...

This is a quick and easy dinner for the whole family. Marinated chicken breasts are grilled and covered with a mixture of tomatoes, shredded mozzarella cheese, and fresh basil. Serve with buttered egg noodles and grilled or steamed vegetables. PREP TIME 5 Min READY IN 30 Min INGREDIENTS: 1/4 cup Sun-Dried Tomato Vinaigrette Dressing Divided 4 small skinless, boneless chicken breast halves 1 medium tomato, finely chopped 1/2 cup Part-Skim Mozzarella Cheese 1/4 cup chopped fresh basil DIRECTIONS: Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade. Grill chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing. Turn chicken over; place, cooked-side up, on f...