Italian Cooking Recipes!

Jenalee Marshall did a wonderful job teaching us how to cook some delicious Italian food at our last cooking group. Here are the recipes she made! We enjoyed tasting the yummy food! Thanks Jenalee!



Tagliatelle al Bressan


5 celery stalks
1 large onion (or 3 small)
8 oz. sausage
1 lb. bacon (most fat removed)
1/4 cup olive oil
2 cups chicken broth
2 to 3 T tomato paste
1 to 2 cups red wine
1 lbs. cooked pasta
parmeseano


Cook and drain sausage. Add diced bacon and cook until desired texture. Add chopped celery and onion then add olive oil. Cook until onion is translucent. Add chicken broth with paste dissolved in it. Add wine and simmer until sauce has reduced and thickened (aprox. 15 minutes). Serve with thicker pasta (tagliatelle, fettucini or linguini).


Gelato al Pistacchio

2 cups whole milk
1 cup heavy cream
4 large egg yolks
2/3 cup sugar
1/2 cup shelled roasted pistacchios
1/8 t amaretto extract

In a heavy bottom saucepan, combine milk and cream. Cook on med/low heat, stirring occasionally until it reaches 75 degrees C (170 degrees F). Meanwhile in a heat proof bowl whisk egg yolks until smooth. Add sugar and whisk until thick and yellow. Temper the egg mixture with the hot milk and whisk continuously. Return to heat and let it reach 85 degrees C (185 degrees F). Do not boil. Let mixture cool to room temperature. Refrigerate 4+ hours before making gelato. Grind pistacchios and extract to a paste and blend with half of custard base. Add everything to ice cream maker and follow machine specs. Freeze 2 hours.


Bruschetta Fresca

tomatoes
onion
garlic
olive oil
basil (fresh)
parmeseano
salt + pepper
crusty baguettes

Finely chop tomatoes and onion. Add crushed garlic and sliced basil. Drizzle with olive oil until well coated. Add salt and pepper to taste. Thinly slice baguette on bias. Assemble bread with mixxture (heaping tablespoon) and dust with freshly grated parmeseano.

To make recipe into a crostini, broil sliced baguette for 3 to 4 minutes (watch carefully) until golden. Take halved piece of garlic and rub on each slice. Add tomato mixture and serve warm with grated parmeseano on top.