Fettucini Romano Ala Fratelli

1 Tablespoon Olive oil
3 Cloves garlic, crushed
1/2 Cup White wine
3/4 Cup Half-and-half
1 Cup Romano cheese, grated
1 pound dry spinach fettucini, Cooked
Chopped parsley for garnish

Add the olive oil to a hot 10" pan. Add the garlic, and saute over high heat for about 1 minute. Add the wine and simmer for about 2 minutes. Add the half-and-half, and allow the sauce to come back to the simmer. Add the Romano cheese, and stir until smooth, about 2 minutes.

To serve: Add the pasta to the pan and toss until coated. Portion onto two plates, and garnish with some chopped parsley.

Tomato Bruschetta

1 Loaf Italian bread, halved lengthwise then cut crosswise diagonally, into 1-in slices
1 Garlic clove; minced
2 Tablespoon Olive oil
2 Large Tomatoes; peeled, seeded, and chopped
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Cup Chopped fresh basil

Toast the bread under the broiler until lightly browned. Combine the garlic and olive oil and brush over one side of the bread. Spread the tomatoes over the bread. Sprinkle with salt and pepper. Broil for about 30 seconds to heat the tomatoes. Sprinkle with basil and serve.

Basic Polenta

9 Cups Water
1 Teaspoon Salt
3 Cups Cornmeal; coarse−grain

Bring water to a boil in a large heavy pot. Add salt and reduce heat until water is simmering. Take cornmeal by the handful and add to water very slowly, controlling the flow to a thin stream through your fingers. To avoid lumps, stir quickly with a long handled wooden spoon while adding cornmeal. If necessary, stop adding cornmeal from time to time and beat mixture vigorously. Cook, stirring constantly, 20 to 30 minutes. Polenta will become very thick while cooking. It is done when it comes away cleanly from the sides of the pot. Pour polenta into a large wooden board or a large platter. Wet your hands and smooth out polenta evenly, about 2 inches thick. Let cool 5 to 10 minutes or until polenta solidifies. Cut cooled polenta into slices 1 inch wide and 6 inches long. Place slices in individual dishes. Serve hot, covered with your favorite sauce. Makes 6 to 8 servings.

Variation: Fried Polenta (Polenta Fritta): Prepare polenta and let cool completely. Cut cooled polenta into slices 2 inches wide and 6 inches long. Pour oil about 1 inch deep in a large skillet. Heat oil until a 1−inch cube of bread turns golden almost immediately. Fry polenta slices on both sides until light golden. Drain on paper towels. Serve hot. It is importent to insure the oil is hot enough, otherwise the polenta will absorb oil and your polenta will be greasy and unpalatable.

Antipasto

1/2 Pound sliced Genoa salami
1 slicing tomato
1 large white onion
2 roasted red bell peppers
1 Pound sliced provolone
2 cans black pitted olives
1 can baby corn on the cob
1 small jar of Pepperoncini peppers
2 stalks of celery
1 can of rolled anchovies
extra virgin olive oil

Use a long platter, and arrange in the following order:
Salami, provolone, tomato, onion, red peppers, and achovies. Put the baby corns and olives in the center of tray. Take and cut in half celery sticks. Then slice each again length wise. Arrange celery sticks in between each antipasti. Sprinkle some salt lightly on everything. Then drizzle olive oil on everything. Let the antipasti sit covered in the refrigerator till ready to serve. Sitting helps enhance the flavors.

ITALIAN TOMATO SAUCE

Makes: 6 servings

Ingredients:
3 tbsp olive oil
2 cup onions, chopped
1 medium bell pepper, diced
2 tsp basil
1 tsp oregano
1 tsp thyme
1 ½ tsp salt
13 oz canned tomatoes, chopped
6 oz tomato paste
1 tbsp honey
black pepper, lots
6 garlic cloves, minced
parsley

Directions:
1. Heat olive oil in a Dutch oven.
2. Add onion, bell pepper, herbs and salt.
3. Saute over medium heat until the onion is fairly soft, 8 to 10 minutes.
4. Add tomatoes, tomato paste, honey, and black pepper.
5. Bring to boil.
6. Lower heat and simmer, partially covered, for 20 to 30 minutes.
7. Add garlic and cook 10 minutes more.
8. Serve over spaghetti and with homemade garlic bread.

ITALIAN MEATBALLS AND SPAGHETTI

Makes: 8 servings

Ingredients:
1 lb ground meat
2 tbsp plain dry bread crumbs
1 egg
½ cup onion, chopped
1 tbsp vegetable oil
1 can (15 oz) tomato sauce
1 can (14.5 oz) whole tomatoes, undrained and crushed
1 tbsp grated Parmesan cheese
salt
pepper
1 can (6 oz) tomato paste
1 ½ tsp basil
1 ½ tsp sugar
½ tsp garlic powder
½ tsp oregano
2 tbsp grated Parmesan cheese
hot cooked spaghetti

Directions:
1. In a bowl, combine ground beef, bread crumbs and egg.
2. Bake at 375 F for 25 minutes on cookie sheet, or large baking dish. Drain.
3. In a large saucepan, saute onions in oil until tender.
4. Stir in remaining ingredients except cheese and spaghetti.
5. Simmer while meatballs bake.
6. Add drained meatballs to pan; simmer, covered, for 20 minutes.
7. Stir in cheese and serve over spaghetti.

ITALIAN MACARONI AND CHEESE

Makes: 1 serving

Ingredients:
9 oz Elbow macaroni
3/4 lb mild or hot Italian sausage
2 tbsp Butter or margarine
1 large onion, chopped
2 cloves garlic, minced
1 large red/green pepper, chopped
½ lb mushrooms, thinly sliced
1/4 cup flour
2 cups milk
1 ½ tsp oregano
1 ½ tsp dry basil
½ tsp salt
3 /4 cup Parmesan cheese
1 ½ cup Jack cheese, shredded

Directions:
1. Cook the macaroni in water according to directions, drain.
2. Crumble sausage into a 10" in pan, cook over a medium heat until well browned.
3. Lift out sausage from the frying pan with a slotted spoon and set aside.
4. Discard all but 2 tsp drippings. Into the drippings, add butter and onion and cook, stirring until onion is limp.
5. Add the garlic, pepper and mushrooms and cook until mushrooms are soft and all liquid evaporates.
6. Stir in flour and cook until bubbly.
7. Gradually stir in milk to make a smooth sauce.
8. Continue cooking and stirring until sauce thickens, about 3 minutes.
9. Add oregano, basil, salt, Parmesan cheese, and drained macaroni; stir to coat.
10. Place half of the macaroni mixture in a buttered 2 ½ quart baking dish.
11. Sprinkle the sausage on top. Then layer the remaining macaroni, the jack cheese.
12. Bake uncovered in a 400 F oven for 20 minutes or until the cheese is bubbly and center is hot.