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 ...

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...

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...

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