Recipes!

What is the best thing about Italy?

THE FOOD!!! Duhhhh...

Bracciole

Pound out some thin round steaks to about 1/4 of an inch thick.

Take half a pound of ground pork, some grated Parmesan cheese (1/4 to 1/2 a cup-ish) chopped parsley, and an egg and then with your hands mix it all together. (I like squishing it.) Then you add a little salt and pepper and then spread it on steaks.

Then roll the steak and then roll a slice of prosciutto over it. Use a toothpick to keep it in place. (Or you can use sting I guess...)

So then drizzle some olive oil to coat the bottom of the pan and add then add some butter (like a tablespoon) in the pan. Then put the meat roll in and brown it (all sides) and then add some onion and garlic. Saute.

Add a can of crushed tomatos, oregano and beef stock. (I use the carton that you buy at the store, but you can make it from a bullion.) Simmer covered about an hour. Yum.

Penne alla Puttanesca

Start the Water to boil with a handful of salt in it.

Chop 2 cloves of garlic and saute it in 3 tablespoons of oil and 4 anchovies, stirring the mixture around to break up the anchovies.

When the garlic’s lightly browned, 1/2 a cup of olives, 1 tablespoons of capers, and 3 or 4 ripe plum tomatoes. Simmer the sauce for fifteen minutes, stirring occasionally.

Add a few basil leaves, a shake of dried oregano, and garlic powder. Salt and pepper to taste. Meanwhile, if the water is boiling toss in your penne and cook the pasta. Drain it. In a Stir the sauce into the pasta and serve.