The Libutti Family Italian Recipes

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...

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 ...

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 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

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

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...

"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...

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 d...