Gourmet Foods

• 1 large can tomato puree
• 2 cloves garlic
• 4 tbs. olive oil
• 1 bay leaf
• 1 lb. spaghetti
• 2 ozs. Grated Romano cheese
• ½ tsp. sugar
• Salt and pepper to taste

Heat olive oil in saucepan; add garlic and brown for 2 minutes; add tomato puree, sugar, bay leaf, salt and pepper. Cook over low flame for 1 hour. Stir frequently to prevent burning. Then remove bay leaf and garlic.

Cook spaghetti about 20 minutes or until tender, in rapidly boiling salted water. Drain; place on heated platter.

Pour sauce over spaghetti; sprinkle generously with grated Romano cheese.

Serve very hot. Serves 4 to 6.

• 1 lb. noodles (1/2 inch wide)
• 1 small mozzarella (3/4 lb.)
• ½ cup grated Parmesan cheese
• 4 tbs. olive oil
• 1 large chopped onion
• 1 large can tomato puree
• ½ tsp. sugar
• Salt and pepper to taste

Brown onion in oil; add tomatoes, salt, pepper, and sugar. Cook slowly in covered pan for one hour; stir frequently.

Cook noodles about 15 minutes or until tender (stirring constantly to prevent sticking) in 5 quarts of rapidly boiling salted water. Drain. Alternate in baking dish layers of noodles, sauce, thin slices of mozzarella, and a sprinkling of grated Parmesan cheese. Serves 4 to 6.

• 1 lb. any type cut macaroni
• 1 lb. ricotta
• ½ cup milk
• 2 ozs. Butter
• ½ cup grated Parmesan cheese
• Salt to taste

Cook macaroni about 15 minutes or until tender in 5 quarts of rapidly boiling salted water. Drain; put back in pot; add butter.

Mix ricotta with milk in a bowl until smooth. Pour over hot macaroni; simmer 3 minutes over low heat in covered pot. Sprinkle with grated Parmesan cheese.

Serve very hot. Serves 4 to 6.

• 1 lb. spaghetti
• 1 large eggplant
• 1 large can plum tomatoes
• 1 clove garlic
• 1 tbs. chopped parsley
• 1 minced onion
• 2 ozs. Grated Parmesan cheese
• 4 tbs. olive oil
• ½ cup peanut oil
• Salt and pepper to taste

Place olive oil in a saucepan; add onion, garlic, and parsley; cook 3 minutes. Add tomatoes, salt and pepper; simmer slowly for 1 hour. Stir frequently.

Meanwhile, peel eggplant; slice it lengthwise about ½ inches thick; sprinkle a little salt on each slice; put in colander and allow draining for 15 minutes. Then rinse in cold water; pat dry with absorbent paper. Fry slices in hot peanut oil about 3 minutes on each side or until light brown and soft. When done, set eggplant aside and keep hot.

Cook spaghetti as usual. Drain; place on hot platter and pour tomato sauce over spaghetti. Cut eggplant slices in half or in thin strips; arrange over tomato sauce and sprinkle generously with grated Parmesan cheese.
Serve hot. Serves 4 to 6.

• ¾ lb. Tagliarini (narrow noodles)
• ¾ lb. chicken livers
• 4 tbs. olive oil
• ½ cup grated Incanestrato cheese
• 1 large can tomatoes
• 1 cup cooked or canned peas
• 1 clove garlic, chopped
• Salt and pepper to taste

Chop livers; brown in hot oil. Add garlic, salt, pepper, and tomatoes. Cover; simmer slowly for 40 minutes. Add peas; simmer for 20 minutes longer.

Cook noodles in rapidly boiling salted water, as usual. When tender, drain; arrange on heated platter and pour hot sauce over them. Sprinkle with grated Incanestrato cheese.

Serve very hot. Serves 4.

• 1 lb. spaghetti
• ¼ lb. butter
• 2 ozs. Grated Parmesan cheese
• Salt to taste

Cook spaghetti in 5 quarts of rapidly boiling salted water for 20 minutes. Drain. Melt butter in saucepan over low flame. Serve spaghetti in heated individual plates. Pour melted butter over steaming spaghetti; sprinkle with grated Parmesan cheese.

Serve immediately. Serves 4 to 6.

• 1 lb. spaghetti
• ½ cup olive oil
• 1 clove garlic
• 12 filets of anchovy
• ½ cup Parmesan cheese, grated
• Salt and pepper to taste

Fry garlic in hot oil about 3 minutes or until brown. Then remove garlic. Cut anchovies in ½ inch pieces and add to the hot oil; cook for 2 minutes; stir constantly. Add a little pepper.
Cook spaghetti about 20 minutes or until tender in rapidly boiling salted water. Drain; arrange on individual heated plates. Pour sauce over spaghetti. Top with grated Parmesan cheese. Use salt very sparingly since anchovies are very salty. Serves 4 to 6.

• 1 lb. rigatoni (pasta)
• 1 lb. Italian pork sausage
• 3 tbs. olive oil
• 1 chopped onion
• 1 lb. fresh mushrooms
• 1 bay leaf
• 1 large can tomato puree
• ½ cup grated Pecorino cheese
• 1 clove garlic
• Salt and pepper to taste

Cut sausage in 1 inch pieces; place in hot skillet with olive oil; brown slightly for about 10 minutes. Add onion, mushrooms (well cleaned and sliced), garlic, salt, and pepper; simmer for 15 minutes. Add tomato puree and bay leaf. Cover pan; cook slowly for 1 hour. Remove bay leaf.

Cook rigatoni about 20 minutes in 5 quarts of rapidly boiling salted water. When tender, drain and place in baking dish. Add sausage and sauce. Mix. Sprinkle with grated Pecorino cheese. Bake in a moderate oven for about 10 minutes.

Serve very hot. Serves 6.

Pasta: (Dough)

• 3 cups flour
• 2 eggs
• 2 tbs. butter
• 1 cup warm water
• ¼ tsp. salt

Filling:

• 1 cup minced cooked chicken
• 1 cup cooked chopped spinach
• ½ cup bread crumbs
• 1/3 cup grated Parmesan cheese
• 2 eggs
• 2 tsp. chopped parsley
• ½ clove garlic, chopped
• Salt and pepper to taste

Pasta: Sift flour and salt together. Place on a board; drop the eggs in the center; add butter; mix. Gradually add enough water to make rather stiff dough. Knead until smooth; cover and let stand about 10 minutes. Cut in half; roll on lightly floured board until very thin.

Filling: Beat eggs lightly. Blend all other ingredients; gradually add enough beaten egg to hold firmly together.

Drop teaspoonfuls of filling about 2 inches apart on one sheet of dough until filling is used. Then cover with other sheet. With finger tips gently press around each mound of filling to form a little filled square. Cut squares apart with pastry cutter. Place 8 quarts of salted water in deep pot. When rapidly boiling, cook ravioli about 10 minutes or until dough is tender. Remove carefully with perforated soup skimmer; place serving portions on individual heated plates; top with plain tomato sauce; sprinkle with grated Parmesan cheese. Serve very hot. Serves 6.

• 2 cups flour
• 2 eggs
• 1 tablespoon water
• ½ teaspoon salt

Place unsifted flour on a board and make a well in the center. Drop the eggs, water and salt into it. Work into the flour with one hand and knead until smooth and elastic. Roll and stretch the dough as thin as possible. The thinner it is, the better the noodles. Let the rolled dough stand until it feels dry to the touch, but don’t let it get too dry. You can cut the dough into squares, strips or very narrow noodles. For narrow ones, roll up like a jelly roll and slice as thin as possible. Shake until they separate, and let dry very thoroughly. Cook the amount you want in boiling water or soup for about 10 minutes. Keep the balance in tightly closed jars.

• 3 tablespoons olive oil
• 1 cup minced onions
• 1 cup thinly sliced green peppers
• 2 cloves garlic, minced
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• ½ teaspoon oregano
• 2 tablespoons chopped parsley
• 1 can tomatoes
• 1 can tomato sauce
• ½ cup grated Dry Gouda or Edam cheese
• ½ pound sliced Swiss cheese
• 1 ½ pounds cottage cheese

Heat the olive oil; cook the onions, green peppers and garlic in it for 10 minutes. Add the salt, pepper, oregano, parsley, tomatoes and tomato sauce. Cover and cook over low heat 30 minutes. Stir in 2 tablespoons Gouda cheese.

Cook the lasagne (if you can’t get it, use broad noodles) as package directs. Spread 1/3 of the sauce on the bottom of a 12×8 inch baking dish. Arrange alternate layers of the Swiss, cottage cheese, a sprinkling of the Gouda and spread with sauce; then repeat until all the ingredients are arranged in layers in a baking dish. Cover with remaining sauce and sprinkle top with remaining Gouda cheese.

Bake in a 350 degree oven for 35 minutes. Serve hot. Serves 8.

• 3 diced onions
• ½ pound mushrooms, sliced
• 4 tablespoons olive oil
• 1 can tomatoes
• 1 can tomato paste
• ½ teaspoon oregano
• 2 onions, chopped
• 1 stalk celery, chopped
• 3 carrots, grated
• 6 tablespoons butter
• 3 eggs, beaten
• 1 ½ cups matzo meal
• 2 cups cooked green peas
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 pound spaghetti, cooked and drained
• Grated Swiss cheese

Cook the diced onions and mushrooms in the oil for 10 minutes. Add the tomatoes, tomato paste and oregano. Cover and cook over low heat one hour. Correct seasoning.

Cook the chopped onions, celery and carrots in half the butter for 15 minutes. Cool. Add the eggs, 1 cup matzo meal, the peas, salt and pepper. Roll into small bowls and dip in remaining matzo meal. Fry in the remaining butter until browned. Place on the spaghetti and pour the sauce over all. Serve with the grated Swiss cheese. Serves 6.