Canelloni

Ingredients 

1 pound each of ground pork, sirloin, 

veal 

1 stick of butter 

1 ¼ cup of chopped parsley 

1 box of frozen chopped spinach 

3 eggs 

1 cup of saltine crackers crushed 

½ cup of grated Romano cheese 

Directions

First you are going to melt the butter in a sauté pan, than start to brown all the meat 

until no longer pink. 

Do not drain because you are going to want the butter. 

Put into a large bowl; add the rest of the ingredients ending with the eggs. 

Mix really good and set aside. 

Make the crepes. 

Place tomato sauce into a large casserole dish. 

Place a large amount of mixture and roll up crepe placing seam side down. 

Cover the Cannelloni with béchamel sauce than tomato sauce and bake at 350 degrees 

for 30 minutes. 

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Meat Filled Ravioli

Ingredients 

1 pound each of ground Veal, 

Sirloin, and Pork 

1 Stick of butter melted 

1 ¼ cup of chopped parsley 

1 box of frozen chopped spinach 

thawed 

2-3 eggs 

1 cup of chopped saltine soda crackers 

½ cup of grated Romano cheese 

Salt and Pepper 

DOUGH: 

3 cups of flour 

2-3 eggs 

1 tsp. of salt 

½ cup of warm water 

1 tablespoon of oil 

Directions 

Melt the butter in a sauté or fry pan and cook the meat until no longer pink. 

Do not drain because you want the butter in this recipe. 

To assemble dough I use my Kitchen Aid, if you do not have one you can do with an 

electric beater or by hand. 

Place 3 cups of flour into bowl make a well in middle and add eggs that have been 

beaten.  Add the salt, water, oil and mix altogether until it forms a soft dough. 

I roll the dough through a pasta maker starting with the high number working down to 

about 4. If you do not have a pasta maker you can also roll this out by hand into long 

strips. 12x6 should be fine. 

I place 1 strip on top of my ravioli maker that I sprinkle with flour.  Fill each circle with 

meat mixture and spread a little water on the dough in between each strip before 

placing another piece of dough on top.  Flip the maker over and cut out each ravioli. If 

you do not have a maker, place meat evenly on 1 strip. Put water on top and in between 

and place another strip of dough on top of that.  Cut each ravioli out and place on a 

cookie sheet.  Put into freezer for about 20 minutes.  Place ravioli in boiling water, when 

they come to the top let them continue cooking for 2 more minutes. 

Place on platter and add either my homemade sauce or Romano’s Italian Pasta sauce.

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Italian "S" Cookies

Ingredients 

1 cup Crisco 

1 cup of sugar 

4 eggs 

¼ cup of milk 

1 ½ tablespoons of vanilla 

4 cups of flour 

2 tablespoons of baking powder 

Powder sugar 

Milk 

Chocolate chips 

Directions

Cream the Crisco, sugar, eggs, milk and vanilla together. Add the dry ingredients (flour and baking powder). It will form into a large dough ball. 

Roll out onto a flour board, shape into either S or shapes that you like. If you would like you can add Chocolate Chips to your dough. 

Bake at 350 degrees for 10-12 minutes. 

Let the cookies cool before frosting them. 

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Chicken Saltimbocca

Ingredients 

4 Boneless skinless Chicken Breasts 

1/3 up of flour 

4 tablespoons of butter 

1 tablespoon of olive oil 

Salt and pepper 

2 tablespoons of chopped fresh sage 

4 slices of Prosciutto 

4 slices of Fresh Mozzarella cheese 

¾ cup of white wine 

Directions

Season chicken with salt and pepper and dredge in flour. 

Melt the butter and oil heat until hot, add the chicken and cook for 6 minutes on each 

side. Reduce hest and sprinkle with fresh sage. 

Top each piece with prosiutto and cheese. 

Cover until cheese melts. 

Transfer to a serving plate and tent it with foil. 

Then raise the heat to high, when the pan is sizzling add the wine, scraping the brown bits stuck on the pan, cook for 3 minutes. 

Remove from heat whisk in 1 tablespoon of butter, spoon over the Chicken Breast.

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Rice Balls

 Ingredients 

1 package of saffron 

2 cups of rice 

4 cups of water 

(with 1 tablespoon of chicken bouillon 

added to it) 

4 eggs beaten 

1\2 cup of grated Romano cheese 

1\4 cup of peas 

1\2 cup of tomato sauce (recipe follows) 

1\2 pound of mozzarella cheese cut into cubes 

1\2 pounds of ground sirloin 

2 cups of plain breadcrumbs 

ground pepper 

1 tablespoon butter,  Oil for frying 

 Directions 

Cook rice in water mixed with chicken bouillon and 1 tablespoon of butter and 1 

package of saffron. Fluff with fork and cool. Add ½ cup of grated cheese. Sauté ground 

sirloin; crumbling as you cook it. Add ground sirloin; 1\2 cup of sauce, and 1\4 cup of 

peas together. Add 2 beaten eggs to rice mixture. Form rice into balls and make a hole in 

to the middle, add ground sirloin mixture and 1 piece of mozzarella cheese. Close rice 

ball making sure to cover all the ground sirloin mixture. After making several rice balls, 

dip each ball into beaten egg and than into plain breadcrumbs Heat enough oil to cover 

rice ball completely and fry to golden brown. Drain on paper towels and serve with 

tomato sauce. 

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Eggplant Rollatini

Ingredients 

3 Eggplant cut lengthwise ½ inch thick 

½ cup of olive oil 

3 tablespoons of pine nuts 

toasted 

2 pounds of Ricotta Cheese 

2 large eggs 

½ cup of shredded 

mozzarella cheese 

¼ cup of grated Romano Cheese 

Basil Leaves 

1 Jar of homemade tomato sauce 

Directions 

Slice Eggplant and salt them. 

Put olive oil on both sides of them, and place them on a cookie sheet. Roast them in the oven on 375 degrees for 10 minutes turning over once. Toast the Pine nuts at 375 degrees for 6 minutes. Now prepare your Ricotta mixture. Blend Ricotta and eggs stir in the mozzarella cheese and grated cheese, mix well. Add the pine nuts and 3 tablespoons 

of chopped basil. Add some salt and pepper. When Eggplant is cooled add 1 tablespoon of cheese mixture on top of the Eggplant. 

Roll up tucking the seams on the bottom. Place sauce in a casserole dish. Put Eggplant in the dish and place tomato sauce on top of the Eggplant. Bake for 20 minutes at 350 degrees. Put more mozzarella cheese on top and bake for 5 minutes longer.

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Cold Asparagus Salad

Ingredients: 

½ pound of asparagus 

Balsamic Vinegar 

Salt and Pepper 

Directions:

Place asparagus in water, let it come to a boil and continue 

cooking for 4 minutes. 

Place in a shallow dish of ice cold water for 2 minutes, then drain. 

Arrange on a plate, put cheese shavings on top and vinegar. 

Season with salt and pepper. 

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Grilled Summer Fruit

Ingredients: 

1 Pineapple cored and sliced 

Peaches, pitted halved 

1 ½ tablespoons of butter 

3 tablespoons brown sugar 

1/3 cup rum (preferably dark rum) 

Directions:

Melt butter, than stir in brown sugar and rum.  Stir until sugar dissolves.  Grill peaches and pineapple, brush with mixture.  Serve with vanilla ice cream.

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Baked Shrimp

Ingredients 

1 pound of clean shrimp leaving tails on 

1 cup of Italian breadcrumbs 

1 stick of butter 

¼ cup of white wine 

½ cup of grated Romano cheese 

Directions

Place clean shrimp in casserole dish 

Melt 1 stick of butter remove from stove and add ¼ cup of white wine 

Pour over shrimp 

Sprinkle breadcrumbs over shrimp 

Sprinkle cheese on top of breadcrumbs 

Bake at 350 degrees for 30 minutes 

If you wish you may place under broiler adding more cheese the last 5 minutes

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Italian Spaghetti Sauce

Ingredients 

1 28 oz. can of Tomato Sauce 

1 28 oz. can of Tomato Puree 

1 small can of Tomato Paste 

1 clove of garlic chopped 

1 pound of Ground Sirloin 

1 tablespoon of chopped basil 

Salt and Pepper 

¼ cup of sugar 

Directions 

Sauté the garlic in at least 2 tablespoons of Olive oil. 

Add the Ground Sirloin and brown. 

Add the remaining ingredients and bring to a boil. 

Reduce heat after 15 minutes and simmer for at least 2 hours. 

Serve over Pasta of your choice. 

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Turkey and Cheese Panini

Ingredients 

8 slices of bread 

(Ciabatta, Rye, Whole Wheat 

or Sliced Italian Bread) 

8 slices of brie cheese 

4 big pieces of roasted red pepper 

4 big pieces of roasted eggplant with skins 

Directions 

Brush eggplant with olive oil and roast on both sides for 6 minutes. 

Place turkey, peppers eggplant and cheese on top of bread. 

Brush with olive oil on both sides and grill for 4 minutes.

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Bow Tie Pasta with Peas

Ingredients 

1 pound of bow tie pasta 

1/3 cup butter 

2 tablespoons of olive oil 

1 small onion chopped 

¾ cup of sliced mushrooms 

8 ounces of frozen peas 

4 slices of prosuitto chopped 

1 cup of whipping cream 

1 egg 

Fresh parmesan reggiano 

Directions

Cook pasta and drain. 

Heat butter and olive oil, add onion, mushrooms, stir for 5 minutes. 

Add peas and prosuitto. 

Combine the cream and egg and whisk together add to the pan. 

Cook for about 5 minutes until it begins to get thick, add cheese. 

Mix pasta in the cream mixture and serve immediately.

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