Category Archives: italian

Chicago Italian Beef Sandwich

Title: Chicago Italian Beef Sandwich



Chicago Italian Beef Sandwich


1 5-lb rump roast
1 medium onion, diced
2 cups beef stock
1 Tbsp fresh oregano or 1 tsp dried oregano
1 tsp thyme
1 tsp dried marjoram
1 bay leaf
1 tsp hot pepper sauce, such as Tabasco
2 Tbsp Worcestershire sauce
3 to 6 garlic cloves, crushed
1 green pepper, seeded and chopped
1 Tbsp fresh basil (optional)
Italian bread or rolls


Preheat the oven to 300°F (160°C). Dry the roast, season it with salt and pepper, and place it on a rack in a roasting pan. Strew the onion over the top of the roast and put the pan in the oven. Roast until an instant-read thermometer inserted into the center of the meat reads 140°F (60°C). Remove the roast to a platter or cutting board, cover loosely with aluminum foil, and let rest for a half hour.

Leave the roasting juices in the roasting pan and add all the other ingredients except the bread. On the top of the stove, heat and simmer the mixture for 15 to 20 minutes, adding any juices that collect from the resting beef.

Slice the beef thinly, and arrange the slices in a dish. Strain the juice mixture, pour it over the beef, and refrigerate for 8 to 12 hours.

Heat the roast beef and sauce thoroughly. Put the sliced beef on Italian bread or rolls and spoon some of the sauce on top or serve it alongside for dipping.

Some recipes recommend adding grilled green pepper slices to the sandwich or a giardinera relish (made from pickled Greek peppers, carrots, cauliflower, cucumbers, celery, turnips, red peppers, olives and onions).


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Filed under chicago, italian, meat, sandwich

Crema de Limoncello

Title: Crema de Limoncello

From: Vanilla Garlic


10 Meyer lemons
1 (750-ml) bottle Everclear
8 1/2 cups of milk
5 cups of sugar
1/2 cup of vanilla sugar (put a vanilla bean, split, in a jar of sugar and let sit for 2 weeks)

Zest the lemons using a Micro-plane grater or another similar tool that also produce a very fine zest. Place in a jar with the Everclear and leave at room temperature for 1 week. Strain using the cheesecloth.

In a saucepan, warm the milk over medium heat. Add the sugar and the vanilla suagar and cook, stirring frequently, until dissolved. Remove from the heat and allow to cool. In a large bowl or pitcher, combine the Everclear mixture with the limoncello, funnel into bottles (which can be found at Cost Plus, or other like places) and store in the freezer for up to six months. Serve neat in a chilled tumbler or martini glass.

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Filed under alcohol, drinks, italian

Simple Risotto

Title: Simple Risotto

From: Pioneer Woman


1 tablespoon olive oil
1 tablespoon butter
1 small or 1/2 medium onion
3 to 4 cloves garlic
1 pound Arborio rice
7 to 8 cups chicken broth (low sodium)
1 to 1 1/2 cups heavy cream
2 cups (total) grated Parmesan, Romano, and/or Asiago cheese
Salt & Pepper to taste
Chopped chives

Heat oil in large skillet, then add chopped onion and garlic and cook until soft. Dump in 1 pound dry Arborio rice, and stir to coat. Then add the broth, in 1-cup increments, stirring after each addition until liquid is absorbed. Rice is done when it no longer has a hard bite. After all liquid is absorbed, add cream, cheese, salt & pepper, and stir to combine. Stir in chives and serve immediately.

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Title: Manicotti

From: Mom


1 pound fresh spinach, stems trimmed and well washed
Kosher salt
12 manicotti shells
3 cups marinara sauce, recipe follows
1 1/2 cups ricotta cheese (about 1 pound)
1 cup shredded mozzarella cheese (about 4 ounces)
1 cup freshly grated Parmesan cheese or a mixture of half Pecorino and Parmesan
2 large eggs, lightly beaten
Pinch freshly grated nutmeg
Freshly ground pepper
2 teaspoons unsalted butter, diced

Bring a large pot of water to a boil over high heat, and season generously with salt. Fill a medium bowl with ice water and season with salt, as well. Boil the spinach, uncovered, until tender, about 3 to 4 minutes. Remove with a slotted spoon, (do not drain), and immediately plunge the spinach into the ice water. Drain and squeeze the excess water from the spinach, and finely chop. Alternatively, if using thawed spinach, simply squeeze, and finely chop.

In the same large pot of boiling water, cook the pasta shells until al dente, tender but still slightly firm. Drain and pat dry.

Preheat the oven to 350 degrees F.

Cover the bottom of a 9- x 13-inch ovenproof baking dish with 1 cup of the marinara sauce. In a medium mixing bowl, evenly combine the ricotta, mozzarella, and 1/3 cup of the Parmesan, the eggs, and the spinach. Season with the 1/2 teaspoon salt, nutmeg, and pepper to taste. Spoon the cheese mixture into the manicotti shell and line them up in the baking dish. Cover with the remaining sauce. Scatter the remaining cheese on top and dot with the butter. Bake for 30 minutes. Serve immediately.

Marinara Sauce

2 tablespoons extra-virgin olive oil
1/4 medium onion, diced (about 3 tablespoons)
3 cloves garlic, chopped
3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), roughly chopped
Sprig of fresh thyme
Sprig of fresh basil
2 teaspoons kosher salt
Freshly ground black pepper

Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.

Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

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Filed under cheese, italian, pasta, sauce, spinach

Chicken Marsala

Title: Chicken Marsala

From: Simply Recipes


Olive oil
2 oz pancetta (about a 1/4 inch thick slice), cut into 1/4 inch cubes
1/2 medium onion, diced (or you can use chopped shallots)
Flour for dredging (about 1/2 cup)
1 lb of skinless, boneless chicken breasts, cut or pounded into thin cutlets
Kosher salt
Freshly ground black pepper
3/4 cup dry Marsala wine
6 Tbsp heavy cream
Minced fresh flat-leaf parsley


1 Coat a large skillet lightly with olive oil and set it over medium high heat. Add the pancetta and cook until just crip and lightly browned. Remove with a slotted spoon, leaving the fat in the pan, and set aside. Add the onions to the pan and cook until translucent and slightly browned, 5-10 minutes. Remove with a slotted spoon, leaving the fat in the pan, and set aside.

2 Put the flour on a plate. Pat the cutlets dry. Season them on both sides lightly with salt and amply with pepper. Heat the skillet with the pancetta fat over medium high. Add more olive oil, if needed, to get about 2 Tbsp of fat in the pan.

3 When the fat is hot, dredge a cutlet through the flour on both sides. Shake off the excess flour and immediately put the cutlet in the pan. Do the same with as many cutlets as will fit in the pan without touching. Sauté the cutlets, turning once, until browned on both sides. If thin, they should cook through in just a few minutes total. Transfer the cooked cutlets to a plate and continue sauteíng the rest, adding more oil if necessary. Transfer these to the plate as well.

4 Pour off the excess fat. With the pan over med-high heat, add the Marsala and scrape up any browned bits from the bottom of the pan. Cook until the Marsala is reduced by about a quarter. Stir in the cream and boil until you get a nicely thickened sauce.
[coat cutlets in sauce]
Return the chicken, onions, and pancetta to the pan and turn the cutlets over to coat. Let them reheat for 30 seconds to 1 minute. Serve with the sauce and a sprinkling of parsley.

Serves 3-4.

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Filed under chicken, dinner, italian, main dish, meat, onion, simplyrecipes, wine

Mushroom Risotto

Title: Mushroom Risotto

From: lily and chew


Arborio rice
An onion (or leek or shallots) and garlic
Ingredients of choice: just about anything goes in a risotto. For this one: mushrooms, green beans (or spinach), fresh sprigs of thyme, almonds (slivered) and lemon (one)
6 to 8 cups of veggie stock and white wine (one cup for the stock, one for you)
A very generous block of parmigiano reggiano
Patience: At least half an hour to cook alone, stirring always. It’s best to have music and a glass of wine by your side at all times.

Heat the stock and wine together to just simmering and leave it that way. Finely chop your onion (or leek or shallots) and garlic and soften them in olive oil over medium heat (add a little butter if you like). After a few minutes add your thyme and arborio rice (1/2 to 3/4 of a cup for two) and stir it so that it is coated in oil and starting to go transluscent. Do not let it brown or burn – death to risotto if you do. Add grated lemon rind, slivered almonds and a squeeze of lemon juice. (If you had long cooking veggies, e.g. pumpkin, now would be the time to add them.) Ladle in a cup of liquid – or enough to cover the rice. When there is more mush than liquid, add more stock. Repeat for 10-15 minutes. Add your softer chopped veggies (mushrooms, tomato, beans or asparagus) and keep doing the stock thing. After another 5 or 10 minutes the rice isn’t really absorbing much liquid anymore. Try a granule to make sure it is firm but not chewy. When it’s good, add a handful of grated parmesan, some pepper and a couple of tablespoons of butter. Stir rapidly to mix everything together and get it extra creamy. Turn off the heat and let the risotto sit for a few minutes before serving. Sprinkle with shaved parmesan and cracked pepper.

***Leftovers can be made into Arancini di Riso!***

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Filed under italian, lily and chew, mushrooms, rice, side dish, vegetables


Title: Frittatas

From: CityMama


8 eggs
a couple splashes of milk
salt and pepper

Pour into an ovenproof pan in which the “fillings” has been cooked. Let set-up for a couple of minutes over low heat (I cover the pan to ensure even cooking), then top with cheese, and pop under the broiler for a minute or two. Try different fillings! Tomatoes, pecorino romano cheese, and fresh baby mozzarella balls; garnished with basil after it comes out of the oven. Sauteed baby spinach, mushroom, onion, and thyme, with Irish porter cheddar. Potato, garlic, and chive. (No cheese) Asparagus, marjoram, and raw milk gruyere. Get crazy!

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Filed under cheese, citymama, dinner, eggs, italian, lunch, vegetables