Total pages in book: 101
Estimated words: 98321 (not accurate)
Estimated Reading Time in minutes: 492(@200wpm)___ 393(@250wpm)___ 328(@300wpm)
Estimated words: 98321 (not accurate)
Estimated Reading Time in minutes: 492(@200wpm)___ 393(@250wpm)___ 328(@300wpm)
5 cloves garlic, minced
1 small yellow onion, chopped
1 lb. ground hot Italian sausage
1 bunch or 6 oz chopped kale
28 oz can whole plum tomatoes
1/4 tsp. red pepper flakes
2 Tbsp. chopped fresh basil
1/2 cup Parmesan
1/4 cup heavy cream
Salt and pepper
1 lb Pappardelle
1) Heat oil in large, deep saucepan. Add onion, garlic and Italian sausage. Cook for 5-8 minutes on medium-high until sausage is cooked through and onions are softened and just starting to turn golden.
2) Add chopped kale and cook down, around 3-4 minutes. Add can of tomatoes and break the tomatoes down with a wooden spoon. Add basil, red pepper and salt and pepper to taste. Simmer for an additional 3 minutes.
3) Add 1/4 cup Parmesan and heavy cream, stir to thoroughly combine. Turn heat to low while you cook the pasta.
4) Bring 6 quarts of salted water to boil. Add pappardelle and cook for 5-7 minutes or until al dente. Drain and add to sauce, along with remaining 1/4 cup Parmesan. Stir to combine and serve immediately.
Twenty-Three
Meatball Subs
Ingredients
Meatballs:
1 lb ground beef
3 cloves garlic, minced
1 egg
1/8 cup plain breadcrumbs
1/4 cup grated Parmesan
1/8 cup chopped fresh parsley
1 tsp. salt
1 tsp. freshly cracked black pepper
Sauce:
1 lb. 12 oz can plum tomatoes
2 Tbsp. extra virgin olive oil
3 garlic cloves, chopped
1/2 tsp. kosher salt
4 large basil leaves, torn in half
6 slices Provolone
3 sub rolls
1/4 cup chopped fresh parsley
Parmesan for sprinkling
1) Preheat oven 400 degrees.
2) In large, deep saucepan, sauté garlic in olive oil on medium-high until golden. Add can of plum tomatoes and break up with a wooden spoon. Add basil leaves. Season with salt and pepper. Simmer for 8-10 minutes on medium low. Keep on low heat while you prepare the meatballs.
3) Meanwhile, mix all meatball ingredients together in large bowl and form into 6 balls about the size of a lime. Place meatballs on a tinfoil or parchment-lined sheet pan. Drizzle with olive oil and bake at 400 degrees for 15 minutes.
4) Remove meatballs from oven and nestle them into the saucepan with the tomato sauce. Simmer on medium-low for 10 minutes, then flip the meatballs over and simmer for another 10 minutes.
5) Prepare the subs:
If the bread isn’t pre-sliced, slice the bread making sure not to cut all the way through. Open up the roll, and place a slice of provolone on each side of the bread. Place the rolls, cheese side up, under a broiler for 5 minutes or until melted and bubbly. Place 3 meatballs in the roll, and top with a spoonful of sauce. Sprinkle with Parmesan and chopped parsley.
Twenty-Four
Pizzelles
Ingredients
3 1/2 cups all-purpose flour
1 1/2 cups sugar
1 cup (two sticks) butter, melted
2 Tbsp. grated orange peel
2 tsp. vanilla extract
1 tsp. anise
1 Tbsp. orange juice
4 tsp. Baking powder
1 tsp. ground cardamom
1/4 tsp. salt
6 large eggs
Powdered sugar for dusting
1) Preheat electric pizzelle iron
2) Measure all ingredients into a large bowl. Mix at low speed until well blended, scraping sides of bowl with rubber spatula.
3) Follow the instructions of pizzelle iron manufacturer (you might need to use cooking spray). When iron is ready, spoon a small amount of batter into the center of each form. Close the iron and cook until light golden-brown, about 1-1 1/2 minutes (check instructions on your iron). Gently transfer cookies to cooling rack—they will crisp up as they cool.
4) Dust with powdered sugar before serving.
Twenty-Five
Italian Wedding Soup
Ingredients
Meatballs:
1 lb. ground beef
3 cloves garlic, minced
1 egg
1/8 cup breadcrumbs
1/4 cup Parmesan
1/8 cup fresh parsley, finely chopped
1 tsp. salt
Olive oil
Soup:
4 cups chicken broth
1 bunch escarole, roughly chopped
1 lb. raw chicken breast, bone in
1) Preheat oven to 350 degrees.
2) Mix meatball ingredients together in medium bowl until well combined. Form meatballs into marble-sized balls. You will get around 60 meatballs, but can freeze about half of them for future use, depending on your preference.
3) Place meatballs on silicone or tin foil lined sheet pan. Drizzle with olive oil. Bake for 6 minutes.
4) Meanwhile, place chicken in large pot and cover with water. Boil for 20 minutes. Remove chicken from water and let cool. Once cooled, remove meat from bones and shred. Discard the bones and water, and set shredded meat aside.
5) Heat broth in large pot on medium-high heat. Add escarole and cook on medium until the escarole is cooled down, around 10 minutes. Add shredded chicken and meatballs. Simmer on medium-low heat for 5-8 minutes to let the flavor from the meatballs infuse the broth. Season with salt and pepper to taste.
6) Serve the soup topped with grated Parmesan.
Twenty-Six
Toasted Sourdough and Tomato Bruschetta
Ingredients
1 lb. tomatoes, diced
1/2 red onion, diced
2 cloves garlic, minced
2 Tbsp. fresh basil, about 5 large leaves, chopped
1/8 cup grated Parmesan
1/4 cup extra virgin olive oil
1/4 tsp. salt
1/2 tsp. black pepper
12 slices sourdough bread
1/4 cup extra virgin olive oil
1) Add tomatoes, onion, garlic, basil, Parmesan, salt and pepper to medium bowl. Stir until combined. Add 1/4 cup olive oil and combine.