Category italian

pecan encrusted italian pork roulade

Pecan Encrusted Italian Pork Roulade

Posted by bettyboop50 at May 14, 2001

7 ounces pork tenderloin
1 ounce spinach
Pinch nutmeg
2 ounces prosciutto ham
2 ounces ricotta cheese
2 ounces pecan pieces crushed

Preheat oven to 350 degrees F.

Pound the pork tenderloin to a nice thickness. Layer with prosciutto, spinach, nutmeg, and ricotta cheese. Roll and secure if necessary...

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chicken rolls saltimbocca

Chicken Rolls Saltimbocca

Posted by liz at 6/11/01 9:49:47 pm

Source: Lou Seibert Pappas

Here is a recipe that I make frequently for company. It is delicious and has been very well received.

6 large split boned, skinned chicken breasts
6 wafer-thin slices prosciutto
6 slices Italian fontina, Jarlsberg or Samsoe cheese
2 tablespoons fine dry bread crumbs
Salt and freshly ground black...

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veal with tuna sauce

Veal with Tuna Sauce (Vitello Tonnato)

This is a Northern Italian classic.

1 (4 pound) leg of veal, boned, rolled and tied
1 (2 ounce) can anchovy fillets, drained
3 cloves garlic, sliced
2 cups dry white wine
3 stalks celery (with leaves), cut up
2 medium onions, quartered
2 medium carrots, cut up
4 teaspoons instant chicken bouillon
8 black peppercorns
4 sprigs parsley
2 bay leaves
2 teaspoons salt
1/2 teas...

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Sponge Cake
3 eggs
1/2 cup granulated sugar
3/4 cup all purpose flour
1/4 cup cocoa powder
1 1/2 tablespoons unsalted butter, melted but cooled
2 tablespoons maraschino liqueur or Kirsch
2 tablespoons brandy

1 1/4 cups heavy cream
1/3 cup confectioners? sugar
1/3 cup almonds, toasted and finely chopped
1/3 cup hazelnuts, toasted and finely chopped
1/3 cup chopped semisweet chocolate
1/4 cup ch...

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orange balls

Orange Balls (Pallottole d’Aranci)

6 large oranges, the peel only, cut into strips
1 cup granulated sugar
1 teaspoon vanilla extract
Superfine sugar
1 1/2 cups mixed nuts, finely chopped

Soak the orange peel strips in cold water for 24 hours. Drain; place the peel in a saucepan and cover the strips with cold water. Bring the water to a boil...

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