Conchiglie Puttanesca Based On Sopranos Family Cookbook Food

CONCHIGLIE PUTTANESCA (BASED ON SOPRANOS' FAMILY COOKBOOK)

Steps:

• Heat 6 quarts of water to boiling. Add salt to water, if desired.
• In the meantime, in a large pot, heat olive oil over medium heat. Add garlic and saute until golden, being very careful not to overcook it.
• Add tomatoes, oregano, basil, thyme, and salt (if desired). Simmer for 15 minutes or until sauce thickens somewhat.
• Once water is boiling, add conchiglie and cook until "al dente" or according to package directions, draining well (See Notes).
• Add olives, capers, and anchovies to sauce. Simmer for 2 minutes. Remove from heat and stir in red pepper flakes.
• If serving immediately, add drained conchiglie to sauce, toss until pasta is well coated, and serve.
• NOTES: I omitted the added salt because the olives, anchovies, and rinsed capers made it plenty salty! For a spicier flavor, either increase red pepper flakes or add to sauce with olives, capers, and anchovies as cooking longer will increase the heat.
• If you want to serve the puttanesca later, allow it to cool. Rinse and drain the pasta well. Then, add the puttanesca and pasta to the Crock-Pot. Mine stayed moist and warm for the 2 hours I warmed it.

TUNA SALAD WITH GREEN BEANS AND TOMATOES

Steps:

• Place tuna, with it's oil, in a large bowl.
• Break it into pieces with a fork.
• Add the tomatoes, eggs, and onion.
• Sprinkle with the oregano, lemon juice, pinch of salt and pepper to taste.
• Toss gently.
• Arrange the green beans on a platter.
• Top with the tuna salad.
• Garnish with lemon wedges and serve immediately.

MINESTRA (ESCAROLE AND LITTLE MEATBALLS SOUP)

Steps:

• Trim the escarole and discard any bruised leaves. Cut off the stem ends. Seperate the leaves and wash well in cool water, especially the center of the leaves where soil collects. Stack the leaves and cut them crosswise into 1 inch strips. You should have about 4 cups.
• In a large pot, combine the escarole, broth, carrots. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
• Meanwhile, mix together the ingredients for the meatballs. Shape the mixture into tiny meatballs, less than 1 inch in diameter.
• When the escarole is cooked, stir in the pasta and return the soup to a simmer. Drop the meatballs into the soup. Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes. Taste for seasoning. At this point I drizzle in one mixed egg and stir. It makes pretty egg flower strings throughout the soup.
• Top with grated Parmesan and serve hot.

SPIEDINI (STUFFED VEAL ROLLS)

Steps:

• Prepare a medium hot charcoal fire, preheat a gas grill, or the broiler. Place grill rack or broiler pan 4 inches from heat.
• Place cutlets between 2 sheets of plastic wrap and pound to 1/4 inch thickness. (If you don't have a meat pounder or mallet just use an empty wine bottle).
• Cut veal into 3 x 2 inch pieces and sprinkle with salt and pepper. Cut mozzarella into 1 x 1/2 inch thick sticks and place a piece of cheese across the center of each cutlet. Sprinkle with parsley and garlic, roll up each piece of veal from one of the short sides.
• Skewer rolls onto two metal or bamboo skewers (hold skewers in the same hand, parallel and about an inch apart). Rolls should barely be touching. Skewer all meat in this way.
• Brush rolls with olive oil. Sprinkle with bread crumbs, patting them so they stick. Grill/broil skewers, turning once, until meat is browned and the cheese is slightly melted (about 10 minutes).
• Slide rolls off skewers and onto a warm serving platter. Serve immediately.

MANICOTTI

Steps:

• To make the crepes: in a large bowl, whisk together the ingredients until smooth.
• Cover and refrigerate for at least 30 minutes.
• Heat a 6 inch skillet over medium het.
• Brush the pan lightly with oil.
• Holding the pan in one hand, spoon in about 1/3 cup of the crepe batter and immediately rotate and tilt the pan to completely cover the bottom.
• Pour any excess batter back into the bowl.
• Cook the crepe for one minute, or until the edges turn brown and begin to lift away from the pan.
• With your fingers, flip the crepe over, and cook for 30 seconds more, or until spotted with brown on the other side.
• Slide the cooked crepe onto a plate.
• Cover with a piece of wax paper.
• Repeat with the remaining batter, stacking the crepes and separating each one with a piece of wax paper (The crepes can be made up to 2 days ahead. Cover with plastic wrap and store in the fridge until ready to use).
• Turn the oven to 350.
• To make the filling: stir all the filling ingredients together in a large bowl.
• Then, to assemble: Spoon a thin layer of the marinara sauce into a 13x9x2 inch baking dish.
• Place about 1/4 cup of the filling lengthwise down the center of a crepe, roll it up, and place it seam side down in the dish.
• Continue with the remaining crepes and filling, placing them close together.
• Spoon on the remaining sauce.
• Sprinkle with the cheese.
• Bake for 30 to 45 minutes, or until the sauce is bubbling and the manicotti are heated through.
• Serve hot.

RIGATONI WITH BROCCOLI

Steps:

• Trim the broccoli and cut it into bite sized pieces.
• Bring 4 quarts of water to a boil in a large pot.Add the broccoli and salt to to taste. Cook for 5 minutes. Scoop out the broccoli with a small sieve. Reserve the cooking water in the pot.
• Pour the olive oil into a skillet large enough to hold all the ingredients. Add the garlic and red pepper, cook over medium heat for about 2 minutes, or until the garlic is lightly golden. Add the broccoli and a pinch of salt. Cook, stirring occasionally for 10 minutes, or until the broccoli is soft.
• Meanwhile, bring the water back to a boil. Add the rigatoni and cook, stirring frequently, until the pasta is not quite tender. Scoop out about 1 cup of the cooking water and set it aside. Drain the rigatoni and add it to the skillet with the broccoli. add the reserved cooking water and cook, stirring often for 5 minutes or more.
• Sprinkle with cheese, toss and serve immediately.

ZITI AL FORNO (FROM THE SOPRANOS FAMILY COOKBOOK)

Steps:

• Put all the ziti in a large bowl.
• Toss ziti with 3 cups of the gravy and half of the grated cheese.
• Spoon half of the ziti into a casserole dish.
• Spread the ricotta over the top of the ziti.
• Sprinkle with the mozzarella and rest of grated cheese.
• Pour on 1 cup of sauce.
• Top with remaining ziti and rest of sauce (it will be almost overflowing) sprinkle with more grated cheese.
• Bake covered with foil for 45 minutes and then uncovered for 15 minutes.
• Let stand 15 minutes.
• Tell me immediately how it was!