Buon Appetito Recipes

Sicilian Rice Balls (Arancini)

2008-12-20T13:45:00.000-08:00

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.

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

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 rice and let cool.

Separate yoke from whites. (Save egg white to roll rice ball in later.)

After rice has cooled to Luke warm, add egg yoke and mix well into the rice.

Add cheese and mix well.

Use a ¼ cup ice-cream scoop, scoop rice and set on wax paper. Make a well in ball and add ½ tsp. of meat mixture with 3 peas, pick up rice and form ball around the center mixture. Roll in your hands until a butter seal forms on the ball. Then place back on wax paper for next step.

Then take the egg white with a hand whisk beat until it becomes more liquid.

Take the rice balls and roll in the egg whites and then in the bread crumbs. Then set aside in a clean pan.

Deep fry for about 3 minutes or until golden brown. (about 350 degrees) Do not get oil to hot. When rice ball is placed in the oil it should look like a light boil. If it cooks to fast, lower the temperature.

SERVE HOT AS A SIDE DISH WITH MEAT OR FOWL.

Buon Appetito!

Salvatore and Pauline Libutti
Buon Appetito Secret Recipe Newsletter

Italian Desert ( Cannoli)

2008-12-20T12:33:00.000-08:00

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 30 min.

Set out deep saucepan or automatic deep fryer to approximately 360 F.

Roll chilled dough 1/8 inch thick on floured surface. From cardboard, cut an oval pattern (6 x 4 ½.) Cut ovals from dough.

Wrap dough loosely around tubes just lapping over opposite edges. Seal edges with egg white slightly beaten. Press edges together to seal.

Fry only as many shells as will float un-crowded one layer deep in the oil. Fry about 8 minutes or until golden brown turning occasionally during frying time. Drain on paper towel. Cool slightly and remove tubes. Cool completely.

When ready to serve, fill with ricotta filling. Dip ends of cannoli in finely ground pistachio nuts, add half cherry on ends. Dust shells with confectioner’s sugar.

Buon Appetito!

Salvatore and Pauline Libutti
Buon Appetito Secret Recipe Newsletter

Green Bean Casserole with Cheese

2008-12-20T12:23:00.001-08:00

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

Italian Tomatoe Salad

2008-12-20T11:36:00.000-08:00

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

Italian Spedini

2008-12-20T11:26:00.001-08:00

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. Shape the meat mixture into 1" inch size meatballs. At this stage you may want to fry a small piece of the meatball mixture to taste and adjust seasonings.

Cut the block of mozzarella cheese in to 1”x 1” x ¼” size cubes.

Set all the ingredients on the counter or table in assembly line fashion.

Put 2 eggs a flat bowl. Using a fork or whisk, blend together until evenly mixed. You can add some milk to the eggs to ensure sufficient egg wash for the spedini.

Pour 2 cups dry breadcrumbs in a separate pan and add 2 tbsp of grated parmesan cheese.

Using the 9” skewers, start with the meatball, then bread, then cheese. Alternate until skewer is filled and set aside. End the skewer with a meatball. Cut additional squares of bread and cheese until all the meatballs are used up.

Dredge each spedini in the egg mixture and immediately dip into the bread crumbs. Set the breaded spedini’s on another plate. After all the Spedini”s are dipped and breadcrumb coated, place them on a flat cookie sheet or pan. Drizzle them with olive oil.

Bake at 375 until brown and the meatball is cooked, remove from pan and place on a plate.

Enjoy this delightful recipe as an appetizer. You can put them on toothpicks, putting one meatball, one bread square and one cheese square. Otherwise, these are great for a dinner with a nice salad and your favorite dressing.

Buon Appetito!

Salvatore and Pauline Libutti
Buon Appetito Secret Recipe Newsletter

Italian Skillet Potatoes

2008-12-20T11:15:00.000-08:00

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 another 10 min. adding a ¼ cup of chicken broth (keep a little in reserve) and keep covered (this steams the potatoes) another few minutes until almost all liquid has steamed off..

Put in oven at 375 degrees approximately 20 minutes making sure the liquid has dried out. Test potatoes with a skewer to make sure they are cooked.

Sprinkle remaining seasoning and parmesan cheese on top. Also, gruyere cheese could be sprinkled on top. (optional)

Buon Appetito!

Salvatore and Pauline Libutti
Buon Appetito Secret Recipe Newsletter

Italian Stuffed Mushrooms

2008-12-20T11:04:00.001-08:00

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 mushroom caps with the stuffing mix and place on a oiled flat baking pan. Sprinkle tops with some additional Parmesan cheese and drizzle with olive oil.

Cook at 375 degrees for about 30 minutes.

These can be prepared a day in advance. Just place the mushroom caps in a zip lock bag with some olive oil. Close bag and turn until all the caps are covered with the oil.

Put the prepared stuffing in a bag and refrigerate.

When ready just stuff the caps, put cheese and a little olive oil on top and your family is ready for the greatest Italian side dish ever.

Buon Appetito!

Salvatore and Pauline Libutti
Buon Appetito Secret Recipe Newsletter

Wall Art-Tribute to the Chef

2008-03-04T05:55:00.000-08:00

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 tomatoes in a processor. Heat the oil and sauté the garlic and onions. Add the tomatoes, shrimp, parsley, basil, oregano, wine, salt and pepper. Mix well and simmer for 10 minutes. Serve over rice.

Buon Appetito!

Like an artist with blank canvas, he creates a masterpiece

His goal - to provide his guests with a royal feast

With skillful hands and talent, he makes light work of it

Chopping, mixing and stirring to perfection as guests begin to sit

With pride he serves each dinner, inspecting each and every plate

It must be perfectly flawless in his eyes and no one should be late

His reward is smiling faces, empty plates, and a request for more

No higher compliment can be paid to him this he can not ignore

They shout in joyful praise and their voices soar

The Artist - the Master - the Chef

Chef Wall Art
Size: 5 x 7 1/2
The item sells for $20.00

Buon Appetito!
Salvatore and Pauline Libutti
Buon Appetito Secret Recipe Newsletter

Italian Pork Chops

2008-01-19T16:03:00.000-08:00

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 Appetito Secret Recipe Newsletter

Italian Tomatoe Salad

2008-01-18T17:12:00.000-08:00

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

Zucchini Egg Casserole

2008-01-18T15:25:00.000-08:00

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

Italian Alfredo Fettuccine

2008-01-18T11:18:00.000-08:00

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

Bruschetta

2008-01-18T09:11:00.000-08:00

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

Pasta e Fagioli

2008-01-17T17:54:00.000-08:00

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

Little Hat Soup

2008-01-17T14:06:00.000-08:00

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 press together to seal. Bring two extreme ends together. Dampen and press together to seal.

Bring broth to boiling and add pasta.

Cook about 20 25 min., or until pasta is tender. Test tenderness by pressing a piece against side of pan with fork or spoon. Serve with broth.

Approx. 8 servings

Buon Appetito!
Salvatore and Pauline Libutti
Buon Appetito Secret Recipe Newsletter

Stuffed Cabbage Rolls

2008-01-17T09:04:00.000-08:00

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 medium heat. Add onions and toss to coat. Cover and sweat the onions, stirring occasionally, until onions are soft and translucent. Add tomatoes, quartered garlic cloves, and water. Simmer about 15 minutes, stirring occasionally.

Meanwhile, combine ground beef, Italian sausage, diced onions, salt, pepper, oregano, basil, pressed garlic, egg, tomato paste, and rice. Divide meat mixture into 8 portions.

Place each meat portion at the curled tip of a cabbage leaf. Fold the top of the leaf down over the stuffing, fold the sides of the cabbage leaves in toward the center, and roll up to enclose the filling.

Place cabbage rolls seam-side down in a deep, heavy skillet or Dutch oven. Top with the tomato sauce. Cover and simmer over medium-low heat about 1 hour.

Buon Appetito!
Salvatore and Pauline Libutti
Buon Appetito Secret Recipe Newsletter

http://www.riverrockcritters.com/

Rosemary Chicken with Orange-Maple Glaze

2008-01-15T11:07:00.000-08:00

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 skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.

Buon Appetito!
Salvatore and Pauline Libutti
Buon Appetito Secret Recipe Newsletter

Italian Zucchini Parmigiana

2008-01-15T06:31:00.000-08:00

"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 bottom of a 9x13 inch baking dish. Layer with 1/2 the zucchini, 1/2 the ricotta mixture, and 1/2 the mozzarella cheese. Repeat layers, and top with remaining bread crumb mixture.

Bake 45 minutes in the preheated oven. Serve warm

Buon Appetito!
Salvatore and Pauline Libutti
Buon Appetito Secret Recipe Newsletter

Grilled Bruschetta Chicken

2008-01-15T06:08:00.000-08:00

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 foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (170 degrees F).

Buon Appetito!
Salvatore and Pauline Libutti
Buon Appetito Secret Recipe Newsletter

My Childhood Memories ...

2007-12-27T12:18:00.001-08:00

Growing Up ... Poppi was a Chef

Growing up in an Italian Family Environment was one of my fondest memories of family and friends. Savory food and mouth watering drinks were always in abundance, and preparation of the event was always a key factor in my family.

My father was a Chef for over thirty years and worked at the California Club in Los Angeles. He prepared so many wonderful dishes and experimented to the hilt with family to perfect his craft. Not only was the food delicious but presentation was everything. I can appreciate it so much more now as I look back and wonder should I have paid attention a little more to the beauty of his craft and how he so loved to cook.

I remember when he would take me to the Club and sit me on a chair and give me a bowl of ice cream. I would watch all the chefs scurry around busily doing their assigned jobs for the next dinner. After all, there was a chef for salads, and chef for hors d'oeurves, a chef for dessert, and my dad prepared the main dish. I never would of thought there were so many people involved to create the perfect meal.

To celebrate his Life and my Italian heritage I have compiled some of his recipes for all to enjoy. He loved his craft and cooking was truly his life. So share with me the memories I hold dear and pass on the tradition to your family and loved ones.

Have a good meal and may you be blessed.

Buon Appetito!
Salvatore and Pauline Libutti
Buon Appetito Secret Recipe Newsletter