Osso Bucco (Braised Italian Veal Shanks)

Ingredients:
3 lbs Veal shanks

3 Tbsp olive oil
2 Tbsp butter
1 red onion, coarsely chopped
1 green or red bell pepper, coarsely chopped
3 carrots, peeled and coarsely chopped
1 lg stalk celery, coarsely chopped
5 clove garlic, thinly sliced
1/3 c dry sherry)
1/3 c brandy
1 Tbsp balsamic vinegar
2 Tbsp tomato paste
1 sprig rosemary
1 Tbsp thyme
1 bay leaf
2 c chicken broth
Salt and pepper to taste
chopped parsley and lemon juice to sprinkle over servings

Prep:
In a large skillet or Dutch oven with a tight-fitting lid, add 2 T olive oil over medium high heat. Season shanks with salt and pepper on both sides, then brown them on all sides. When browning is done, remove the shanks to a bowl to be added back in later.

In the same pan, reduce heat to low and add 2 T olive oil and butter.

Add the onions, peppers, carrots, celery and garlic. Stir well to coat, then cover. Simmer, stirring occasionally, for about 10 minutes. (This will allow the vegetables to release their juices.

Add the Marsala or sherry and the brandy, also the balsamic vinegar. Stir in well, cover again, and let simmer on low for about 6-8 minutes.

Add rosemary, thyme and bay leaves to the simmering vegetables, along with the tomato paste. Increase heat to medium-high and add the shanks and chicken stock. Stir both in well to mix with vegetables.

When broth is boiling, reduce heat to low again and cover. Cook for about 1-1 ½ hours. Veal should be “falling off the bone” tender after an hour or less.
Sprinkle individual servings with parsley and lemon juice

Serve with pasta, mashed potatoes or risotto (rice)
I like it served right over a bed of mashed potatoes

Pasta Piselli (Pasta and Peas)

Simple and Delicious, This dish can be complete in the time it takes to cook the pasta.

1 LB Ditali Pasta (Chili Mac Pasta)
You can use shells or bowties or mini penne
1 Lb Bag Frozen peas
1/4 cup Olive Oil
2 Cloves Garlic, Chopped
Fresh Ground Pepper to taste
Grated Romano or Parmesan

Time the next three steps so they are all done at the same time
-Cook Pasta in pot according to to directions on box in salted water.
-Cook Peas in sauce pan according to directions on bag
-In a skillet lightly brown garlic in olive oil

Drain Pasta, and return pasta to cooking pot
Add peas, (water and all) to pot with pasta
Add Garlic and Oil and Black Pepper. Toss well
Pour entire contents of pot into a Serving bowl

Serve on plates using a solid serving spoon. Make sure each plate gets some of the liquid

Sprinkle with Parmesan
Best served with hearty Italian bread
(encourage your guests to dip the bread into the liquid)

Pork Fried Wonton

1 pkg, 48ct wonton skins
2 C Oil for cooking wontons
Mix in a small mixing bowl
1Lb Ground Pork
1 Green onion finely chopped
1/2 cup plain bread crumbs
1 clove Garlic, minced.
season meat with white pepper, black pepper, sesame seed, and orange zest.
1 egg

Wrap
With a teaspoon, put enough meat mixture to make a 1/2 to 3/4 inch ball in center of a single skin
Fold according to directions on pkg. Set on plate.
repeat till all skins are used

Cook.
Heat oil in slillet to about 350f
place enough wontons in oil to fill pan. turn when golden brown and cook other side.
Drain on paper towel or brown paper bag.

Serve with soy sauce, sweet and sour sauce, hot mustard.
These can be frozen and kept in the freezer till ready to cook. Just freeze them on a pan not touching till frozen then keep them in a freezer bag till ready to use.
Even frozen they cook in less than 5 minutes.

Pizza Fritte (Fried Dough)

About 1 LB Prepared Pizza Dough, click link
 about 1/2 recipe
Pizza Dough Recipe
3 cups oil

Optional Toppings
Cinnamon Sugar, 1/2 cup sugar mixed with 2 tsp cinnamon
Powdered Sugar
Butter
Any Two
All Three
My favorite and our family tradition is Cinnamon Sugar

Heat Oil in skillet to about 325f to 350f

Break off pieces of dough about the size of the palm of your hand and flatten with your hands till about 1/2 to 3/4 an inch thick
Fry dough in oil till light brown one one side, turn over and brown other side
Drain on paper towel or brown paper bag
Sprinkle on cinnamon sugar or powdered sugar or spread on some butter
Serve Warm
This dessert brings back the happiest of memories.
I love them, My children love them. You will too.

Pasta Carbonara

This recipe has changed since I posted it last year.
I have made it creamier and according to all who tried it, better.

Ingredients:
1 Lb Spaghetti or Fettuccine
2-3 Tbspns salt to cook pasta
1/2 Lb Bacon, cut into 1/2 inch pieces
2 cloves Garlic, chopped
2 Lg Eggs, beaten
1/4 C Heavy Cream
1/2 tsp Freshly Ground Pepper
1/2 C Grated Parmesan


Prepare
Cook pasta in salted water
5 minutes before pasta is done cook bacon pieces in skillet till cooked but not crispy
Add garlic to bacon after fat begins to render

In your serving bowl beat eggs with pepper and cream

Drain pasta and immediately pour into serving bowl and toss well. The hot pasta will cook the eggs on contact,
Add bacon, fat and all to pasta.
Add Parmesan and toss well.

Serve

Quick and Easy Escarole and Beans

Ingredients:

2-3 Tbsp. Olive oil
3 – 4 Cloves garlic, thinly sliced
1/2 tsp. crushed red pepper flakes
1 Head escarole, approximately 1 Lb., washed and chopped into bite-sized pieces
2 14 oz. cans cannellini, drained and rinsed

1 C Chicken Stock
Salt & freshly ground black pepper
Freshly grated Parmesan

Cook:
Heat a pot over medium-high heat

Cover the bottom of a soup pot with olive oil

Add garlic and sauté till lightly browned.

Add the escarole and stir to coat with the oil.

Toss in red pepper flakes and sauté, stirring occasionally, until the escarole begins to wilt.

Stir in the beans. Lower the heat, add up to a cup of chicken Stock (more if you prefer it soupier)

Season with salt and pepper, and simmer for five to ten minutes.

Serve with a crusty Italian Bread

Tiramisu

Ingredients:
3 Lg Eggs
1 C Espresso (brewed)
1/2 C Sugar
2 Tbsp Cognac or Brandy
8 oz. Mascarpone (Italian Cream Cheese)
1/8 C Cocoa
20 Ladyfingers, toasted

Combine 3 egg yolks, 1 Tbsp. Espresso, sugar and Cognac in large mixing bowl. Beat 2-3 minutes.
Add Mascarpone and beat 3-5 minutes until smooth.
(I have found that this step is best when mixed in a non metallic bowl)

In another bowl, combine 3 egg whites and a pinch of sugar. Beat until stiff peaks form. Gently fold into Mascarpone mixture.

Dip one side of each Ladyfinger into remaining Espresso and layer on bottom and sides of serving dish. Spread 1/2 of Mascarpone mixture and sprinkle with cocoa. Layer Ladyfingers and finish with a Mascarpone layer.
Dust top with Cocoa
Refrigerate for at least two hours.
A true key to success in serving Tiramisu is to serve it very very cold. But don't let it freeze.

Makes six servings.
(Do not use a metal mixing bowl for the Mascarpone Mixture. The cognac will not blend with the other ingredients in a metal bowl)