I Love Cavetelli & Broccoli

I simply love Cavatelli and Broccolli ....Be sure to buy a good quality frozen brand of Cavatelli, or you can make your own (recipe is in my cookbook)......Also, freshly grated Pecorino Romano or Reggiano Parmensan is best used in this recipe..

1 HEAD FRESH BROCOLLI (TOUGH STEMS REMOVED) CHOPPED
OR SOMETIMES I HAVE USED FROZEN FLORETS OR CHOPPED BROCCOLI
1 OZ. OLIVE OIL
3-4 GARLIC CLOVES, CHOPPED (YOU CAN LEAVE SOME IN LARGER PIECES AND
THEN REMOVE THEM IF YOU DON'T LIKE BITING
INTO ALL OF THE GARLIC)
2 CUPS CHICKEN BROTH
1 LB. FROZEN OR HOMEMADE CAVATELLI
5 TABLESPOONS BUTTER
SALT AND PEPPER TO TASTE
A PINCH OF RED PEPPER FLAKES (OPTIONAL)
GRATED CHEESE TO TASTE...(I LIKE LOTS)

( I HAVE MADE THIS WITH SOME GOOD ITALIAN SAUSAGE, COOKED WITH CASING REMOVED, AND THEN TOSSED IN WITH THE BROCOLLI & CAVATELLI......THE SEASONINGS IN THE ITALIAN SAUSAGE GIVES THIS DISH A LOT OF FLAVOR - BUT THIS WOULD BE ANOTHER OPTION)

IN A SKILLET, SAUTE' THE GARLIC AND OIL....JUST BEFORE IT STARTS TO TURN GOLDEN BROWN (BE SURE NOT TO BURN THE GARLIC AND OIL), ADD THE CHOPPED BROCOLLI AND STIR UNTIL IT IS AL DENTE....ADD THE CHICKEN BROTH TO COVER THE BROCOLLI AND COOK ON A LOW HEAT UNTIL TENDER...
IN ANOTHER POT....COOK THE CAVATELLI ACCORDING TO PKG. DIRECTIONS, BUT ONLY UNTIL YOUR DESIRED DONENESS.......DRAIN AND PLACE IN A FLAT LONG PLATE, OR IN YOUR PASTA BOWL........PLACE THE BUTTER ON CAVATELLI AND FOLD IN......NOW POUR THE BROCCOLI MIXTURE (AND BROWNED COOKED ITALIAN SAUSAGE) OVER THE THE CAVATELLI...SEASON WITH SALT AND PEPPER AND THEN TOP WITH A GENEROUS AMOUNT OF CHEESE........SERVE HOT!!!!! BON APPETITE!

Traditional Easter Ricotta Pie

Ingredients Pie Filling: 12 eggs 2 cups white sugar 2 teaspoons vanilla extract 3 pounds ricotta cheese 1/4 cup miniature semisweet chocolate chips, or to taste (optional)

Sweet Crust: 4 cups all-purpose flour 5 teaspoons baking powder 1 cup white sugar 1/2 cup shortening, chilled 1 tablespoon shortening, chilled 4 eggs, lightly beaten 1 teaspoon vanilla extract

Directions Beat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese and the chocolate chips, if using. Set aside. Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes. Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates. Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (Alternately, you can use cookie cutters and place the cutouts on the top of the pies.) Pour the ricotta filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine, if desired. Place foil on the edge of crust Bake in preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.

ROSE VICTORIA'S ITALIAN BAKED ORZO:

THIS RECIPE IS A MUST HAVE...IT IS ABSOLUTELY DELICIOUS......A GREAT SIDE DISH WITH ANY MEAT, FISH ETC........SOMETHING DIFFERENT FROM THE ORDINARY...
HAVE COPIES OF RECIPE READY...BECAUSE EVERYONE WILL WANT IT!

ROSE VICTORIA'S ITALIAN BAKED ORZO:

1 POUND ORZO
4 CUPS CHICKEN BROTH
4 TABLESPOONS BUTTER, PLUS SOME TO GREASE THE BAKING DISH
1 ONION, CHOPPED
8-10 OUNCES SLICED MUSHROOMS
1 CUP MARSALA WINE
1/2 CUP HEAVY CREAM
1 CUP SHREDDED FONTINA CHEESE OR FONTINELLA CHEESE
1 1/2 CUP DICED FRESH MOZZARELLA CHEESE
1 1/4 CUP FROZEN PEAS, THAWED
1/2 TEASPOON SALT
1/2 TEASPOON PEPPER
1/2 CUP BREAD CRUMBS
1/4 CUP GRATED PARMESAN OR ROMANO CHEESE
1/2 TEASPOON DRIED ITALIAN SEASONING

PREHEAT OVEN 400 DEGREES, BUTTER A 9 X 13 BAKING DISH.....
BRING THE CHICKEN BROTH TO A BOIL AND ADD THE ORZO..COOK AL DENTE...THIS MEANS UNTIL ALMOST TENDER...APROX. 7 MINUTES......POUR ALL THE ORZO AND BROTH INTO A LARGE BOWL AND SET ASIDE..........NOW, MELT THE BUTTER IN A SKILLET AND SAUTE THE ONIONS UNTIL TENDER....ADD THE MUSHROOMS AND CONTINUE TO COOK UNTIL MUSHROOM EDGES ARE STARTING TO TURN GOLDEN.
ADD THE MARSALA , WHILE SCRAPING THE BOTTOM BITS OF THE PAN AND COOK UNTIL THE WINE HAS REDUCED BY HALF OF LIQUID....APROX. 5 MINS. NOW ADD THE MUSHROOM MIXTURE TO THE ORZO IN THE BOWL...ADD THE CREAM, FONTINA, MOZZARELLA, PEAS, SALT AND PEPPER. TOSS TO COMBINE.
POUR INTO THE BUTTERED BAKING DISH.
IN A BOWL COMBINE THE BREAD CRUMBS AND GRATED CHEESE. SPRINKLE ITALIAN SEASONING ON THE TOP OF PASTA....BAKE UNTIL GOLDEN...ABOUT 25 MINS.

CAVATELLI AND ESCAROLE AND WHITE BEANS

As a time savor substitute a 1-pound package of cut-up kale for the escarole and save yourself the prep. You'll find the kale by the bagged salads in the produce section of most supermarkets.

CAVATELLI AND ESCAROLE AND WHITE BEANS:

8 ounces frozen cavetelli

1 Tablespoon extra-virgin olive oil

3 garlic cloves, minced

1/8 teaspoon crushed red pepper

1 pound escarole, trimmed and cut into 2 inch pcs.

1 (15 1/2 ounce) can small white beans, rinsed & drained

1 cup reduced sodium chicken broth

1/4 teaspoon of salt (or salt to taste)

1/2 cup grated imported Romano or Parmesan Cheese

Cook the cavatelli according to package directions, drain and keep warm

Meanwhile, heat the oil in a Durch oven over medium-high heat. Add the garlic and crushed red pepper, cook, stirring constantely.

HOMEMADE MANICOTTI SHELLS

THIS RECIPE WAS REQUESTED BY MY COUSIN PHYLLIS.......I HAVE TRIED MANY DIFFERENT RECIPES FOR THESE SHELLS, BUT HAVE FOUND THIS ONE ALWAYS TO BE THE BEST......IF YOU HAVE NEVER MADE YOUR OWN SHELLS...PLEASE DO SO, FOR THERE ISN'T ANYTHING BETTER THAN MANICOTTI MADE WITH YOUR OWN HOMEMADE SHELLS.................YOU CAN STACK THEM BETWEEN WAX PAPER OR PARCHMENT PAPER AND SAVE IN REFRIGERATOR TO USE THE NEXT DAY...OR CAN FREEZE THEM FOR LATER USE...JUST BE SURE TO PLACE IN A LARGE FREEZER ZIPLOCK BAGGIE OR COVER WITH SARAN WRAP SO THEY DON'T DRY OUT.....I THINK THEY ARE BEST USED THE DAY YOU MAKE THEM.......Once you make these you will never use package manicotti shells again....................TRY IT YOU'LL LIKE IT!!!!!!!!

HOMEMADE MANICOTTI SHELLS:

4 EGGS
1 1/2 CUPS FLOUR
1 1/2 CUPS WATER
3/4 TEASPOON SALT (I LIKE TO USE KOSHER OR SEA SALT)

MIX WELL UNTIL BLENDED
LIGHTLY OIL A FRYING PAN (A NON-STICK PAN WORKS GREAT)
HEAT FOR ABOUT 1 MINUTE OVER A MED. HIGH HEAT
YOU CAN POUR OR SPOON BATTER (APROX. 3 TABLESPOONS) INTO THE MIDDLE OF THE PAN.
QUICKLY AND CAREFULLY TILT THE PAN IN A CIRCULAR MOTION UNTIL THE BATTER FORMS A ROUND THIN LAYER SIMILAR TO A CREPE........
COOK 1 - 2 MINUTES UNTIL THE SHELL SURFACE APPEARS DRY.
CAREFULLY TURN THE SHELL OVER USING A SPATULA/TURNER AND COOK FOR AN ADDITIONAL 20-30 SECONDS.
PLACE ON A PLATE AND STACK BETWEEN WAX PAPER OR PARCHMENT PAPER'
I USUALLY CUT THESE SHEETS OF WAX OR PARCHMENT PAPER PRIOR TO MAKING
THE MANICOTTI SHELLS........
LET ME KNOW HOW THIS WORKS OUT FOR YOU!!!!!

Apple Streusel Bars

Ingredients

Pastry:

• 4 cups flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups butter, soft
• 2 eggs, beaten

Filling:

• 6 large Granny Smith apples
• 1 cup sugar
• 1/2 cup flour
• 1 tablespoon cinnamon
• 1 1/2 teaspoons nutmeg

Directions

1. Preheat oven to 350 degrees. 
2. In a large mixing bowl combine all pastry ingredients except for the eggs. Use a pastry blender or two forks to form mixture into small crumbs. Gently mix in eggs. 
3. Pour 2/3 of the mixture into the bottom of a 13" x 9" baker. Press down with your hands to form a solid crust. Set aside. 
4. Peel apples and slice them into 1/4-inch wedges. Place in a mixing bowl along with sugar, flour, cinnamon and nutmeg. Toss to combine. Spread out over crust. 
5. Sprinkle the top with the remaining 1/3 pastry crumbs. Bake for 1 hour. Cool completely before slicing

Easter Ricotta Pie (Old Italian recipe)

Easter Ricotta Pie (Old Italian recipe)

Ingredients Pie Filling: 12 eggs 2 cups white sugar 2 teaspoons vanilla extract 3 pounds ricotta cheese 1/4 cup miniature semisweet chocolate chips, or to taste (optional)

Sweet Crust: 4 cups all-purpose flour 5 teaspoons baking powder 1 cup white sugar 1/2 cup shortening, chilled 1 tablespoon shortening, chilled 4 eggs, lightly beaten 1 teaspoon vanilla extract

Directions Beat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese and the chocolate chips, if using. Set aside. Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes. Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates. Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (Alternately, you can use cookie cutters and place the cutouts on the top of the pies.) Pour the ricotta filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine, if desired. Place foil on the edge of crust Bake in preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.