An Italian Dinner

An Italian Dinner

A wonderful Italian dinner starting from homemade noodles complements of Karen Hancock- the Eclectic Epicurean.

Basic Pasta
 2-4 serving                            5-6 servings                       7-8 Servings
1-1/2 C flour                          2-1/4 C flour                      3  C flour
2 eggs                                    3 eggs                                 4 eggs

Note: Because of Utah's dry climate, a few tsp of milk are usually necessary. Never add water, oil, or salt to Italian pasta dough. When making stuffed pasta, add 1 additional tsp milk for every egg.

Hand Method: Mound the flour on the work surface. Make a well in the center. Place the eggs (and the milk if adding) in the mound and beat them with a fork, gradually incorporating the flour into the mixture. When enough glour is incorporated, knead the mixture, pressing against it with the heel of your palm folding it over and turning it again and again. After 8-10 minutes, it should be a smooth, compact, and elastic ball of dough. Pat it into a flattish bunlike shape.

Food Processor Method: Place the eggs and flour in a food processor fitted with the steel blade. Process until the mixture looks like cornmeal; if it is very dry and does not hold together when pinched with your fingers, add milk. Dump the mixture on a clean, dry countertop and form it into a ball.

Both Methods: Cover with a damp cloth and let it rest 15-30 minutes before rolling out.

Rolling out: Cut the ball of pasta into two pieces. Keeping one piece covered, flatten one half by patting between your fingers and palms. When it is about 1/2 inch thick, put it through the pasta machine at the thickest setting (#1); fold in half crosswise, and put it through at the thickest setting again. Run it through the second to thickest setting: fold the irregular side in  and roll through again. Continue rolling on thinner settings until the dough is the thickness you need for the type of pasta you are making.

Canneloni
Basic dough (2-4 servings)
 Bechamel Sauce
Spinach and Cheese Filling
3-4 cups Homemade or jarred (if you must) Italian Tomato Sauce
1/3 C freshly grated Parmesan Cheese
1/4 C Butter

Roll the pasta dough as thin as possible and cut into rectangles 3"x4". Drop into boiling water; let each one cook about 2 minutes then plunge them in cold water and spread them on a dry non-terry towel. When all are cooked, pat dry with another towel.

Butter a 9X13 glass casserole dish. Spread a thin layer of bechamel sauce over the bottom of the casserole dish and drizzle 1 cup of the tomato sauce over the bechamel. Spread each of the pasta rectanles with a thin layer of bechamel, top with about a tablepoonful of filling, leaving a 1/2" border. Roll up tightly, jelly roll style, and place side by side in the prepared dish. Pour enough of the tomato sauce over to completely cover., then cover with the remaining bechamel. Sprinkle with the cheese, and dot with the butter. kBake at 400* for 15 minutes or until bubbly. Allow to sit for 15 minutes, then serve.

Spinach and Cheese Filling
 10 oz. pckg. frozen spinach, thawed
1 tsp butter
1/4 C onion, finely chopped
1 beaten egg
1/4 tsp freshly ground nutmeg
1 C ricotta cheese (not fat-free)
1/4 tsp freshly ground black pepper
1/2 cup freshly grated parmesan cheese
Can add Italian sausage/ground turkey or beef - cooked

Squeeze out all of the liquid out of the spinach and chop fine. In a saucepan, melt the butter and add the onion, ksaute over medium heat until soft. Mix the onion and the spinach. Add the remaining ingredients and mix well.
 Variation: Remove the casing from 4 hot Italian sausges brown in a skillet, breaking up the meat as it cooks. Drain well and stir in the spinach and cheese filling.

Bechamel Sauce
1/4 c butter
3 Tbsp flour
1/4 tsp salt
2 cups milk

Melt the butter in a saucepan; add the flour and salt and whick until smooth. Add the milk, whisking constantly until the sauce is thick.

Italian Stuffed Mushrooms
2 lbs. large mushrooms
2 Tbsp butter or olive oil
4 finely chopped green onions

1 lb. kItalian sausage
1 pkge (5 oz.) stick pepperoni, coarsely chopped
1/2 C ricotta cheese
1 8-oz. pkg. cream cheese
1/4 tsp salt
1/2 tsp Italian Seasoning
1/2 C shredded mozzarella cheese
1/2 C freshly grated Parmesan cheese

Clean the mushrooms thoroughly and remove the stem, set the mushroom caps aside and finely chop the stems. Melt the butter in a large skillet and add the chopped mushroom stems and green onions. Saute until soft, set aside.  Cook the sausage breakin it up until it is cooked through. Pour off all of the grease and add mlusroom onion mixture, cream cheese, salt and Italian Seasoning. Stirring over low heat until the cream cheese is soft, kStir in the mozzarella and Parmessan
Scoop the filling into the mushroom caps. Bake at *350 for 45 minutes or until the mushrooms are cooked through.

Italian Chopped Salad
1 head iceberg lettuce
2 heads romaine
1/2 C cooked and crumbled bacon (can use prosciutto - bake at 400* for 10 minutes until crumbly)
4 Roma tomatoes, chopped
1-1/2 C crumbled Gorgonaola or blue cheese
1/2 red onion, finely chopped
3 avocados, chopped

1/2 batch Restaurant Style Italian Dressing

Chop the lettuce in small pieces and place in a large salad bowl. Stir in all but dressing and avocados. Mix a little of the dressing with the avocados then add with all the dressing into the lettuce.

Restaurant Style Italian Salad Dressing
1-1/2 C white wine vinegar
1 C water
1 C vegetable oil
3/4 cup corn syrup
1-1/2 Tbsp sugar
6 Tbsp Parmesan cheese (cheap stuff is okay for this)
1 pdg (2 oz) dry pectin
2 Tbsp salt
1 Tbsp lemon juice
3 cloves finely chopped garlic
1 tsp. dried parsley
1 tsp. dried oregano
1 tsp. crushed red pepper flakes