Potato-Cheese Croquettes

2 pounds potatoes, peeled and cut into chunks Boil the potatoes until they are tender, then drain and transfer to a large mixing bowl. Mash the potatoes and beat in the butter, 2 eggs, the cheese, parsley, salt, and pepper. Cover and chill for at least an hour in the refrigerator.

In a small mixing blow, whip the other 2 eggs. Form the potato mixture into small walnut- size balls. Dip and coat the croquettes in the egg, then in the bread crumbs. Heat the olive oil in a medium skillet over low to medium heat. Fry the croquettes in the oil until the are golden brown. Serve immediately.

4 tablespoons butter
4 eggs
1/2 cup grated Romano cheese
1/4 cup chopped fresh parsley
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup Italian bread crumbs, seasoned.
2 cups light olive oil

Fettuccine With Artichoke Hearts

Fettuccine con Carciofi

The very delicate flavor of artichoke hearts combined with fresh pasta makes a light but delicious Northern Italian dish. Enjoy this tasty Italian recipe with friends, family and your favorite bottle of Italian wine!

Ingredients:

2 packages frozen artichoke hearts
3 tbsp olive oil
unsalted butter
2 cloves garlic
1 cup thinly sliced scallions
1/3 cup chicken broth
salt
1/2 tsp freshly milled pepper
1/2 cup heavy cream
1 lb fettuccine
1/2 cup freshly grated Parmigiano cheese
2 tbsp minced parsley leaves

Preparation:

1 – Rinse frozen artichokes under warm water and separate. Cut each artichoke heart into 1/2-inch wedges and place in a strainer to drain.

2 – In a large saute pan, heat olive oil over medium heat, then add 1 tbsp butter. Saute garlic, stirring constantly, until very lightly golden; remove garlic and discard. Add scallions and cook, stirring constantly, until barely tender, for about 1 minute. Add artichoke wedges and continue cooking for 3 minutes. Stir in chicken broth, 1 tsp salt and pepper and mix well; cook an additional minute. Stir in heavy cream, turn heat down to low, and cook until sauce thickens slightly, about 2 minutes. Remove from heat and set aside.

3 – Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander, transfer to a bowl containing 1 tbsp softened butter and toss quickly. Mix pasta with 3/4 of the sauce and Parmigiano cheese; toss well. Spoon remaining sauce on top and garnish with minced parsley. Serve with additional freshly grated Parmigiano cheese.

Serves 4 to 6

Fried Olives Tuscan Style

Recipe contributed by Phil and Jackie Cicconi

Ingredients

* Quart jar of medium Spanish olives (with pits)
* 2 egg whites, well beaten
* Plain (unflavored) bread crumbs
* Olive or vegetable oil

Preparation

Pit the olives (we use a pitter made in Italy, bought, pitted olives may also be used) and pat dry, don't use olives with pimentos as they will distort the flavor. Dip the olives in beaten egg whites and toss into the bread crumbs making sure they are totally coated. Deep fry in oil until golden. Remove using a Japanese-style skimmer. Serve in an elegant, flat platter.

Zeppole

INGREDIENTS (Nutrition)

* 2 quarts vegetable oil for frying
* 1 cup all-purpose flour
* 2 teaspoons baking powder
* 1 pinch salt
* 1 1/2 teaspoons white sugar
* 2 eggs, beaten
* 1 cup ricotta cheese
* 1/4 teaspoon vanilla extract
* 1/2 cup confectioners' sugar for dusting
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DIRECTIONS

1. Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
2. In a medium saucepan, combine the flour, baking powder, salt and sugar. Stir in the eggs, ricotta cheese and vanilla. Mix gently over low heat until combined. Batter will be sticky.
3. Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners' sugar. Serve warm.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Tasty Veggie Omelet

The variety of veggies in this omelet make for a tasty meal. Blending the broccoli and cauliflower make it so you can add more veggies.

Ingredients

* 1/2 cup broccoli, shredded to a fine meal
* 1/2 cup cauliflower, shredded to a fine meal
* 1/4 cup shredded carrot
* 1/2 cup onion, chopped
* 1/2 cup sliced mushrooms
* 1/2 cup shredded cheese
* 2 eggs, beaten
* 1/4 tsp Mrs. Dash Table Blend
* 1/4 tsp ground sage
* 1 tsp ground dried parsley or 2 tsp fresh chopped parsley
* 1/8 tsp garlic powder
* Salt and pepper to taste
* 2 tbsp olive oil


Method

Use a small food shredder to chop broccoli and cauliflower to a fine meal. Heat a large cast iron pan on low heat. Coat with olive oil. When hot, add vegetables and spices. Cook until vegetables are tender. Add cheese and let melt. Pour on eggs and let cook until eggs are done. Fold omelet in half and cook both sides until cheese is well melted and all is cooked.

Notes:

Number of Servings: 1-2

Terrific Tiramisu Dessert

Sometimes a dessert is just too divine to pass up on getting the recipe. This recipe for Terrific Tiramisu Dessert is one of them. A young woman named Shura showed up at an office party with this dreamy confection.

It’s too indulgent to simply describe with words, but I’ll say that this scrumptious version of the popular Italian dessert tiramisu is simply divine. With a mixture of espresso coffee, whip cream and Ladyfingers, the flavors will melt in your mouth and leave you wanting more.

If you’re looking to make a very classy, delicious dessert cake for a special dinner party or holiday gathering, you can’t go wrong with this Terrific Tiramisu dessert.

Shura’s tips even provide you with optional ingredients and special instructions.

Begin making the Tiramisu at least 3 hours before serving time, or early in the day.

Terrific Tiramisu Dessert

1 16 oz container mascarpone cheese
(What I usually do is substitute with the following: 2 8 oz pkg cream cheese softened, *delete salt; in step 1, in a large bowl, with mixer at medium speed beat cream cheese and 3 tablespoons milk until smooth and fluffy. *Increase confectioner’s sugar for cheese mixture to 2/3 cup)
½ teaspoon salt*
½ cup plus 2 tablespoons confectioner’s sugar
3 tablespoons plus 1/3 cup espresso (recipe calls for coffee-flavored liqueur but I prefer espresso)
1 ½ teaspoon vanilla extract
3 1 oz squares semi-sweet chocolate, grated
1 ½ cup heavy whipping cream
2 teaspoon instant espresso-coffee powder (This isn’t too hard to get. Your supermarket may carry it in their Italian section)
2 3-4 ½ oz pkgs Ladyfingers – a cookie of sorts. (The Italians call them Savoiardi. There are some American ones but they are not as good. Mushy, not crunchy. Try and get an Italian brand.)
Directions

1) In a large bowl, with wire whisk or fork, beat mascarpone (or cream cheese mixture), salt, ½ cup sugar, 3 tablespoons espresso, 1 teaspoon vanilla extract, and 2/3 of grated chocolate (set aside remaining chocolate for top of dessert).

2) In small bowl, with mixer at medium speed, beat 1 cup heavy or whipping cream until stiff peaks form. With rubber spatula or wire whisk, fold whipped cream into cheese mixture.

3) In small bowl, stir instant espresso-powder, remaining 1/3 cup espresso, remaining ½ teaspoon vanilla extract (if you use liqueur, then add 1 tablespoons water).

4) If ladyfingers are sliced, separate them in half. Line 2 ½ quart glass or crystal bowl with one-fourth of ladyfingers; drizzle 2 tablespoons of espresso mixture over them. Spoon one-third of the cheese mixture over ladyfingers. Repeat with ladyfingers, espresso mixture, and cheese mixture to make two more layers.

Drizzle remaining espresso mixture on ladyfingers. Sprinkle remaining grated chocolate over top of dessert. Reserving one tablespoon for garnish.

5) In a small bowl, with mixer at medium speed, beat remaining ½ cup cream and remaining 2 tablespoons confectioner’s sugar until stiff peaks form.

6) Spoon whipped cream mixture into decorating bag with large star tube. Pipe large rosettes on top of dessert. (This is ideal, however my cake-decorating bag is in storage so I just use a plastic bag with a pin prick in it and make attractive blobs instead.)

7) Sprinkle reserved grated chocolate on whipped-cream rosettes. Refrigerate until chilled and flavors are blended (at least 2 hours).

Serve and enjoy.

Tortellini Artichoke Salad

Ingredients

* 4 bags cheese tortellini
* 1 green bell pepper chopped
* 1 yellow bell pepper chopped
* 1 red bell pepper chopped
* 1-cup broccoli flowerets
* 2-cans artichoke hearts drained and quartered
* 1 sweet onion diced
* 1-1/2-cups white cheddar cheese cubed (small)
* 1-1/2-cups yellow sharp cheese cubed (small)
* 1 tablespoon McCormick salad supreme (sprinkle over and stir)
* 1 teaspoon basil (fresh or 1.5 teaspoon dry)
* 1/2-teaspoon course ground black pepper
* 1 large bottle of Italian salad dressing (Wishbone works well)
* 1 cup Pimento olives sliced
* 1 cup black olives sliced
* 1 tablespoon garlic diced in olive oil

Preparation

Boil tortellini and drain, they will be somewhat firm, submerge in very cold water and or ice to stop the cooking process, when cool, drain water completely add all ingredients listed above and stir after each is added. Add 3/4 of the salad dressing and stir well. Cover and refrigerate. In 3 to 4 hrs add the remainder of salad dressing then garnish with Basil leafs and dust with McCormick salad supreme. *If this is in fridge for 8 hours or so you may want to add more salad dressing as tortellini sucks it up. Makes 15 to 20 salad size bowls.

Kay's Eggnog Bread

Ingredients

# 3 cups flour
# 1/2 cup sugar
# 4 tsp baking powder
# 1/2 tsp salt
# 1/2 tsp nutmeg
# 1 beaten egg
# 1 3/4 cups canned or dairy eggnog
# 1/2 cup cooking oil
# 1/2 cup chopped pecans
# 1/2 cup golden raisins
# 1/2 cup sifted powdered sugar
# 2-3 tsp eggnog

Method

In a large mixing bowl, stir together flour, sugar, baking powder, salt and nutmeg. Combine eggnog, egg and oil then add to dry ingredients, stirring until just combined. Stir in nuts and raisins and turn on to a greased 9 X 5 loaf pan. Bake at 350 degrees for 60-70 minutes. Cover with foil after 50 minutes as bread browns too quickly. Cool in pan 10 minutes. Remove bread from pan and cool on a wire rack. Wrap bread and store overnight. To serve, stir together powdered sugar and enough eggnog to make of drizzling consistency. Drizzle over bread.

Notes:

Number of Servings: 8

Fusilli with Tomatoes and Olives

Fusilli con Pomodoro e Olive

The sparkling flavor of tomatoes marinated with Gaeta olives makes this uncooked sauce quite zesty. A great summer pasta, and wonderful for a buffet. One of my favorite Italian dishes!

Ingredients:

12 large ripe plum tomatoes
1/2 cup olive oil
3 large cloves garlic
1/2 cup black olives, pitted and sliced into thin strips
3 tbsp minced fresh basil
1/4 cup minced Italian parsley leaves
Salt
1/2 tsp freshly milled black pepper
1 lb fusilli (twists)
Freshly grated Romano cheese

Preparation:

1 - Blanch fresh tomatoes in boiling water for 1 minute. Transfer to a colander and rinse under cold water. Peel skins with a small paring knife. Cut each tomato in half lengthwise. Squeeze each half and discard all of the seeds. Slice into 1/4-inch strips, place in strainer set over a bowl and reserve juice.

2 - In a medium bowl, combine tomatoes, 1/2 cup olive oil, garlic, olives, basil, parsley, 1 tsp salt and pepper; mix well with wooden spoon. Transfer to a 1 1/2 quart jar with a tight-fitting lid. Refrigerate sauce for at least 6 hours or overnight, turning jar 3 to 4 times so that tomatoes will be well coated with marinade. Pour reserved juice into a small kar, cover and refrigerate.

3 - Remove sauce and reserved juice from refrigerator and let stand at room temperature for 2 hours before serving. Discard garlic from sauce just before tossing with pasta.

4 - Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain pasta in a colander, transfer to a bowl containing 1 tbsp olive oil and toss quickly. Toss pasta with 3/4 of the sauce. If pasta is a little dry when tossing, add about 1/2 cup of the reserved juice to moisten. Spoon remaining suace on top and serve with freshly grated Romano cheese.

Serves 4 to 6

Terrific Tiramisu Dessert

Ingredients

1 16 oz container mascarpone cheese
(What I usually do is substitute with the following: 2 8 oz pkg cream cheese softened, *delete salt; in step 1, in a large bowl, with mixer at medium speed beat cream cheese and 3 tablespoons milk until smooth and fluffy. *Increase confectioner’s sugar for cheese mixture to 2/3 cup)
½ teaspoon salt*
½ cup plus 2 tablespoons confectioner’s sugar
3 tablespoons plus 1/3 cup espresso (recipe calls for coffee-flavored liqueur but I prefer espresso)
1 ½ teaspoon vanilla extract
3 1 oz squares semi-sweet chocolate, grated
1 ½ cup heavy whipping cream
2 teaspoon instant espresso-coffee powder (This isn’t too hard to get. Your supermarket may carry it in their Italian section)
2 3-4 ½ oz pkgs Ladyfingers – a cookie of sorts. (The Italians call them Savoiardi. There are some American ones but they are not as good. Mushy, not crunchy. Try and get an Italian brand.)
Directions

1) In a large bowl, with wire whisk or fork, beat mascarpone (or cream cheese mixture), salt, ½ cup sugar, 3 tablespoons espresso, 1 teaspoon vanilla extract, and 2/3 of grated chocolate (set aside remaining chocolate for top of dessert).

2) In small bowl, with mixer at medium speed, beat 1 cup heavy or whipping cream until stiff peaks form. With rubber spatula or wire whisk, fold whipped cream into cheese mixture.

3) In small bowl, stir instant espresso-powder, remaining 1/3 cup espresso, remaining ½ teaspoon vanilla extract (if you use liqueur, then add 1 tablespoons water).

4) If ladyfingers are sliced, separate them in half. Line 2 ½ quart glass or crystal bowl with one-fourth of ladyfingers; drizzle 2 tablespoons of espresso mixture over them. Spoon one-third of the cheese mixture over ladyfingers. Repeat with ladyfingers, espresso mixture, and cheese mixture to make two more layers.

Drizzle remaining espresso mixture on ladyfingers. Sprinkle remaining grated chocolate over top of dessert. Reserving one tablespoon for garnish.

5) In a small bowl, with mixer at medium speed, beat remaining ½ cup cream and remaining 2 tablespoons confectioner’s sugar until stiff peaks form.

6) Spoon whipped cream mixture into decorating bag with large star tube. Pipe large rosettes on top of dessert. (This is ideal, however my cake-decorating bag is in storage so I just use a plastic bag with a pin prick in it and make attractive blobs instead.)

7) Sprinkle reserved grated chocolate on whipped-cream rosettes. Refrigerate until chilled and flavors are blended (at least 2 hours).

Serve and enjoy.

Swiss Rolls

Ingredient

* 3 eggs
* 2 drops of vanilla essence
* 110 grams / 3½ oz of castor sugar
* 75 grams / 2½ oz of flour
* 2 to 3 tablespoons of raspberry jam
* ¼ cup of icing sugar

Preheat the oven to 210°C, 410°F or gas mark 6½. Grease and line a swiss roll tin with cooking paper. Whisk the eggs, vanilla and sugar with an electric mixer or beater on high until the mixture resembles a thick stable foam, and the mark from a spoon dragged through the mixture doesn't disappear. Sift in the flour, and very gently fold the flour in with a large metal spoon. Gently pour the mixture into the prepared tin and smooth out to the corners with a pallet knife.

Bake for 8 to 10minutes. Check the sponge is cooked by carefully running your hand over the top. It is cooked if your hand leaves a slight mark, which disappears quickly and springs back. Turn out immediately onto a cake rack covered with a clean dry tea towel. Peel off the cooking paper and allow to cool. Spread the sponge lightly with raspberry jam and roll into a tight spiral with the aid of the tea towel, starting from the longer side. Remove the towel and sprinkle with icing sugar.

Rice and peas - Risi e bisi

This is a classic from my region of Italy. The name Risi e bisi is dialect, the Italian name would be Riso e Piselli.

Ingredients:

2 cups Vialone nano Rice
3 cups fresh or frozen peas
1 small white onion finely chopped
2 Tbsp butter
1 Tbsp. olive oil
1 quart vegetable broth

Instructions:

1. In a large non stick pan sauté the onions in the butter and oil until they’re translucent being careful not to brown them.
2. Add the peas and a half cup of the broth and cook them for about five minutes.
3. Add approximately one quart of broth and bring to a boil.
4. Add the rice and mix in well. Continue cooking until the rice is ready mixing often.
5. If the rice gets too dry add some more broth.
6. Mix in 1 Tbsp. butter and 1/4 cup grated Parmesan. Serve hot.

Notes:

Unlike risotto, a riso (rice) dish would be soupier so it is a little easier to prepare. Attention, soupier but not soup. If you want to make it a little bit lighter just use oil in place of the butter to fry the onion and don’t add butter in the end.

* In my region the most used rice is Vialone Nano, it is particularly big with a rounded shape and a medium length. In any case Arborio and Carnaroli work well too.

Ham and Asparagus Fettuccine

INGREDIENTS (Nutrition)

* 12 ounces dry fettuccini noodles
* 8 ounces fresh asparagus, trimmed and cut into 2 inch pieces
* 2 cups heavy cream
* 3/4 cup grated Parmesan cheese
* 1/4 teaspoon garlic powder
* 1/4 teaspoon ground black pepper
* 1 pinch cayenne pepper
* 1/2 pound cooked ham, diced
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What to Drink?
Wine Sauvignon Blanc

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot in the last five minutes of cooking; drain.

2. While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through.

3. Toss pasta and asparagus with sauce and serve immediately.

Penne With Shrimp Or Kielbasa

Ingredients

3 cups broccoli florets
1/2 cup quality, extra virgin olive oil
1 red bell pepper, diced
1 medium sweet onion, finely diced
1-2 T dried oregano
1/4 cup red wine
2-3 cloves garlic, sliced
1/2 cup oil-packed sun-dried tomatoes, chopped
1 tin whole flat anchovies, chopped
1 lb. med or large shrimp or cooked kielbasa sausage (cubed into small pieces)
1 lb pasta shapes, such as penne, rigatoni or med. shells, cooked al dente
2 T quality, aged balsamic vinegar
2 to 3 T red wine vinegar
10-15 fresh basil leaves, minced
1-2 sprigs fresh rosemary, needles striped from stem
Freshly ground pepper

Preparation:

Cut broccoli into florets and blanch in boiling water for 4 or 5 minutes. Drain and plunge into ice water to stop the cooking. Transfer to large bowl, combining with pasta.

Heat 1/4 cup of the olive oil in large skillet over med. heat.

Add onions and saute until they release their juices, 5-6 minutes.

Add garlic, tomatoes, anchovies and balsamic vinegar and stir for 3 or 4 minutes.

Add shrimp, or sausage, and cook until pink (if shrimp).

Transfer to bowl and combine with broccoli and pasta.

Combine remaining oil, red wine vinegar, rosemary, basil, salt and pepper in a small bowl

Combine with pasta. Yields 6 to 8 servings.

Oil and vinegar amounts can be adjusted to taste. Salt and pepper to taste. (Should be fairly salty already from anchovies).

Penne with shrimp/kielbasa just might be one of the best, and one of the simplest, pastas you've ever tasted.

I would try a sangiovese or Borolo with this one. Join our favorite wine club, American Cellars and every month you will get to try some highly rated wines that are not easily found at your local store. (You have to live in a state where wine shipments to private citizens are allowed.) Thank goodness, Colorado is one!

Buon appetito always!
Brought to you with love from
Aunt Aletha and Dear Old Dave

Pussyfoot

Ingredients:

• 2 tbsp Lime juice
• 1 tbsp Lemon juice
• 1 Egg yolk
• 6 tbsp Orange juice
• 6 tbsp Cold sparkling water
• Orange slice for garnishing

How to make Pussyfoot:

• Pour all the ingredients in a cocktail shaker with ice, except sparkling water.
• Shake the mixture vigorously.
• Pour the mixture in an unusually shaped glass.
• Add sparkling water & stir gently.
• Garnish with orange slice and serve it chilled.

Matzo Brei

Ingredients:

• Salt and Pepper to taste
• 1 Sheet of Matzo
• 1 tsp Vegetable Oil
• 1 Egg

How to make Matzo Brei:

• Break the matzo into small pieces in a bowl. Add hot water so as to immerse the pieces and then cover the bowl for a minute. Squeeze out the water.
• Beat the egg in a small bowl and add salt, pepper and matzo to it. Mix well.
• Heat the oil in a frying pan on medium flame. Now pour the mixture into the pan and swirl it so that the mixture evenly spreads.
• Cook until one side is brown then turn over and cook for a while and turn off the flame.
• Transfer the Matzo Brei to a plate; sprinkle the top with powdered sugar.
• Matzo Brei is ready. Serve hot.

Oyster Sandwich

Ingredients:

• 24 Ounces oysters, drained
• 1 Loaf French bread
• 1 Large tomato, thinly sliced
• 1/4 Cup butter, softened
• 1 Cup cornmeal mix vegetable oil
• 1 tbsp Lemon juice
• 1 Cup lettuce, shredded
• 1/8 tsp Hot sauce
• 1/3 Cup Mayonnaise
• 2-1/2 tbsp Sweet pickle relish

How to make Oyster Sandwich:

• Cut off one third of the loaf from top.
• Scoop out the bottom portion and reserve the crumbs.
• Apply butter on the inner surfaces of bread.
• Keep the bread on a baking sheet and bake till light brown.
• Heat the vegetable oil. Drop and fry the oysters in hot oil until golden brown. Remove and drain well on paper.
• Mix pickle relish, hot sauce, mayonnaise, and lemon juice. Stir well.
• Fold in the lettuce. Spread this mixture over hollowed bread.
• Top with oysters, tomato slices, and remaining portion of loaf.
• Chop the loaf into portions for serving.

Italian Giambotta

Ingredients:

• 1/4 Pound fresh mushrooms, cleaned and sliced
• 1 Pound penne pasta
• 4 Italian fryer peppers, sliced
• 1 Red bell pepper, small diced
• 1 Medium onion, diced
• 2 Ripe tomatoes, thinly sliced
• 1 Baby eggplant, sliced
• 3 Medium potatoes, diced
• 2 Medium zucchini, sliced
• Salt and pepper to taste
• Olive oil as needed

How to make Italian Giambotta:

• Bring a big pot of salted water to a boil and add pasta to it.
• Cook till al dente for about 8 to 10 minutes or according to package directions.
• Remove it from the fire, drain and keep aside
• Take an iron skillet and heat a small amount of olive oil in it.
• Add onions and fry till translucent.
• Add rest of the vegetables, season with salt and pepper and bring it to a simmer, stir well and cover the pan.
• Let cook on a low heat for 20 minutes, keep stirring.
• Remove the cover and continue to cook vegetables till tender and no cooking liquid remains in the skillet for about 15 minutes more.
• Combine the cooked pasta with the Vegetable Stew, tossing till coated and heated through.

Blanquette De Veau

Ingredients:

• 3 lb Veal, cut into 2-inch cube
• 1 Clove
• 2 Carrots
• 1/2 lb Mushrooms
• 1 Onion
• 18 White/pearl onions, peeled
• Herbs: 2 sprigs thyme, 3 parsley, 1 rib celery, 1/2 bay leaf
• 2 Egg yolks
• 1 Lemon juice
• Butter as needed
• 1/2 Cup whipping cream
• Salt and peeper to taste
• Oil as needed
• Water as required

How to make Blanquette De Veau:

• Wash and cut the veal into 2-inch cubes and stick the onion with a clove.
• Tie together the thyme, bay, celery, and parsley.
• Melt 3 tbsp butter with oil in a dutch oven or casserole and add the veal to it.
• Cook it until brown on all sides.
• Combine the carrots, onion, herbs and salt with it, mix well.
• Add water to cover the meat and cook on high flame, bring it to a boil.
• Decrease the heat, cover and simmer for about 45 minutes.
• Clean the mushrooms cut them into quarters and peel the white pearl onions.
• Melt 3 tbsp butter in the skillet and sauté the mushrooms, salt and pepper in it until light brown.
• Take out the mushrooms from it and add 2 tbsp butter in the skillet.
• Fry the onions in it for about 1 or 2 minutes.
• Place the mushrooms back to the skillet and keep warm.
• Combine the egg yolks with the cream and half of the lemon juice in a bowl, mix well.
• Remove the mushrooms, meat and onions and put them in a serving dish.
• Pour the cream with the egg-yolk in the meat juice in the casserole and cook on very low flame for about 10 minutes, do not boil it.
• Now pour this sauce over the meat in the dish.
• Add the lemon juice, salt and pepper if needed.

Italian Pizza

Ingredients:

• 1 Loaf of crusty Italian bread
• 2 Cup Italian plum tomatoes, drained well and chopped
• 1/2 Cup tomato sauce
• 1/2 tsp Sweet basil
• 1/4 lb Swiss cheese, cubed
• 1/4 lb Italian sausage or salami, cubed
• 1/4 lb Mozzarella cheese, cubed
• 1/2 Clove garlic, crushed
• 1/2 tsp Oregano
• 1/4 Romano cheese, coarsely grated
• Olive oil as required
• Salt and pepper to taste

How to make Italian Pizza:

• Cut off the top of the bread and hollow out.
• Brush inside and outside with a little warm oil.
• Keep it in a hot oven for about 5 to 10 minutes till the inside is dry.
• Combine tomato sauce with chopped tomatoes, cubed Mozzarella, basil, Swiss cheese and the cubed sausage or salami, mix well.
• Stuff the toasted loaf with the mixture.
• Sprinkle with pepper, salt, garlic, oregano and grated cheese.
• Place the pizza on a cookie sheet and bake at 400 degrees F for about 15 minutes till the loaf is golden brown and the filling is piping hot.
• Cut the pizza into thick slices and serve.