Italian Dinner ideas?

[christinew]

Hello! I am hoping one of you savvy cooks can help me with either a great meatball recipe to go with red sauce and pasta or some other dish that would be crowd pleasing!:D

I have family coming to dinner tomorrow night and I think an Italian theme will be a great change form our usual steaks or grilled chicken.....

C

[Peeps]

The absolute BEST meatballs I have ever made are the Beef Meatballs from CL Jan/Feb 1997 I think - its got spaghetti and meatballs on the cover and there is an article with 3 meatball recipes. I use the BEEF recipe but I actually use ground turkey instead of the beef most of the time. (I don't make the turkey meatball recipe in that article for some reason, that just never appealled to me!) They get raves everytime I make them and they freeze great - just throw them in a ziploc bag in the freezer and you can take out and microwave a few at a time. I think the only change I make to the recipe is to omit the dried mustard as I never have it around. I love that they are baked - I just line a 9x13 or jelly roll pan with foil, spray with Pam and use that and the clean up is so easy.

Of course the recipe is NOT in the recipe finder but perhaps someone with Mastercook can post or I will post tomorrow - I can't believe I don't know it by heart, I make it so often!

[Bluejays]

:D I just made this dish last night for friend. Its from CL.

Greek - style scampi

1 teasppon olive oil
5 garlic cloves minced ( I use more)
1/2 cup chopped fresh parsley. divided
2 (28oz) cans whole tomatoes, drained & coarsely chopped
1 1/4 pounds large shrimp, peeled and deveined
1 cup (4 oz) crumbled feta cheese
2 tablespoons fresh lemon juice
1/4 teaspoon ground black pepper
4 cups hot cooked spaghetti

1. Preheat oven to 400
2. Heat oil in a large Dutch oven over med. heat. Add garlic, saute 30 sec. add 1/4 cup parsley & tomatoes. Reduce heat and simmer 10 mins. Add shrimp cook 5 mins. Pour mixture into a 13x9 baking dish,sprinkle with chesse, Bake at 400 for 10 min. Sprinkle with 1/4 cup parsley, lemon juice and pepper serve over pasta.
Yields 6 servings
Service size 1 cup scampi and 3/4 cup pasta

Note: I add 2 small chooped onion and red pepper flakes

Hope this gives you an idea for you dinner..

[lindrusso]

Christine,

First I'll share a recipe for meatballs that I got from Martha Stewart. If you object to using veal, you can just up the pork and ground beef. She says that "The combination of beef,veal, and pork creates tender, flavorful meatballs that won't fall apart." I'll also include an awesome cannelloni recipe that can be assembled in advance. If you can't find cannelloni, you can use manicotti. And last but not least, I'll include a recipe for Seafood Diablo - it's excellent. Good luck!

MEATBALLS
(from Martha Stewart)

2 teaspoon + 1/4 cup extra-virgin olive oil
1/2 medium onion, minced
2 cloves garlic, minced
1/4 pound veal
1/4 pound pork
1/4 pound beef
1 large whole egg
1 large egg yolk
1/2 cup grated Parmigiano-Reggiano cheese
1/4 cup dry unseasoned bread crumbs plus more for coating
Coarse salt and freshly ground black pepper
1 Pinch crushed red-pepper flakes
1 teaspoon dried oregano

1. In a large saute pan, heat 2 teaspoons olive oil over medium heat. Add onion and garlic; saute until translucent, 3 to 5 minutes. Set aside.

2. Place the ground veal, pork, and beef in a large mixing bowl. Add the whole egg, egg yolk, Parmigiano-Reggiano, and bread crumbs; combine. Season with salt and pepper. Add the red-pepper flakes and the oregano; combine.

3. Cover a baking sheet with the bread crumbs. Roll all the meat mixture into golf-ball-size meatballs. Place meatballs on covered baking sheet, and roll to coat.

4. Line a second baking sheet with paper towels. In a large saute pan, heat 1/4 cup olive oil over medium heat. Add the meatballs, and brown all sides, 3 to 5 minutes. Transfer the meatballs to the lined baking sheet; discard the remaining oil.

5. Return meatballs to the saute pan, and add tomato sauce, covering meatballs. Simmer over medium heat, until meatballs are heated through, about 15 minutes.


CANNELLONI WITH SPINACH, GOAT CHEESE, WALNUTS AND ROASTED GARLIC-TOMATO SAUCE
(From Field of Greens)

My note: We like to double the sauce on this recipe.

Roasted Garlic-Tomato Sauce:
1 head garlic
1 1/2 tablespoons extra virgin olive oil
2 pounds fresh tomatoes, peeled and seeded, about 3 cups, or 3 cups canned tomatoes with juice
1/2 small onion, diced, about 1/2 cup
salt and pepper
1/4 cup dry sherry
1 bay leaf

The Filling:
1 1/2 teaspoons extra virgin olive oil
1/2 medium red onion, diced, about 1 cup
salt and pepper
4 cloves garlic, finely chopped
1 large bunches of spinach, stems removed and leaves washed, about 16 cups
3/4 teaspoon minced lemon zest
1/3 cup walnut pieces, roasted
1/4 cup chopped fresh herbs, such as marjoram, thyme, chives, and parsley
1/2 pound ricotta cheese, about 2/3 cup
1 egg, beaten
2 ounces Parmesan cheese, grated, about 2/3 cup
2 ounces Montrachet cheese, or other creamy, mild goat cheese
2 fresh pasta sheets, about 10 ounces

1. THE SAUCE: Preheat the oven to 375º. Rub the garlic with a little olive oil, place it on a baking sheet and roast until very soft, 30 to 35 minutes. When garlic is cool, slice off the top of the bulb and squeeze the cloves out of the skin. Puree them with the tomatoes in a blender or food processor.

2. Heat the remaining tablespoon of olive oil in a saucepan and add the onion, 1/2 teaspoon salt, and a few pinches of pepper; sauté over medium heat for 5 minutes. When the onion is soft, add the sherry and bay leaf and simmer for 1 or 2 minutes, until pan is nearly dry. Add the tomato-garlic puree and 1/4 teaspoon salt and simmer, uncovered, over low heat for 30 minutes. (TIP: Add up to 1 teaspoon sugar after simmering sauce to balance the flavor if the sauce is acidic).

3. THE FILLING: Heat 1 tablespoon of the olive oil in a large skillet. Add the onions, 1/2 teaspoon salt, and a few pinches of pepper; sauté over medium heat for about 5 minutes, until the onions begin to release their juices. Add half the garlic and sauté until the onions are soft, 2 to 3 minutes. Transfer onions to a bowl.

4. Heat the remaining 1/2 tablespoon olive oil in a large skillet and quickly wilt the spinach over medium-high heat with 1/2 teaspoon salt, a few pinches of pepper, and the remaining garlic. Remove the spinach from the heat, drain, and cool. Squeeze out the excess moisture a handful at a time, then coarsely chop.

5. Add the spinach to the onions along with the lemon zest and walnuts. Set aside half the fresh herbs to sprinkle on top after baking and add the rest to the spinach-onion mixture.

6. Place the ricotta in a bowl and stir in the egg. Set aside half the Parmesan cheese to sprinkle over the cannelloni; add the rest to the ricotta with 1/4 teaspoon salt and 1/8 teaspoon pepper. Combine the spinach and onions with the ricotta mixture, then crumble in the goat cheese. Season with salt and pepper to taste.

7. ASSEMBLING THE CANNELLONI: Cut the pasta sheets into 12 4-inch squares (or comparable size to accomodate the size of the pasta sheets).

8. Preheat the oven to 350º. Lay the pasta squares on a work surface and spread 1/4 cup of the filling along the edge of each square. Roll loosely; the filling will expand during baking.

9. Ladle 1 1/2 cups tomato sauce into the bottom of a 9-by-13-inch baking dish. Place the cannelloni close together in the dish, seam side down, and ladle the remaining sauce over them. Use a pastry brush to spread the sauce evenly, particularly on the ends, making sure the pasta is covered with sauce.

10. Cover and bake for 20-25 minutes. Sprinkle the cannelloni with the reserved Parmesan and fresh herbs just before serving.


RENEE'S SEAFOOD DIABLO
(from the Garlic Lover's Cookbook)

My note: We like to double the sauce on this one too!

1/2 cup chopped fresh garlic
1/4 cup olive oil
1 small lobster (about 1 pound) in the shell, cleaned, small claws and antennae removed
6 large shrimp, cleaned and deveined
1/4 pound fresh mushrooms, sliced
1 small onion, chopped
5 leaves EACH fresh mint, fresh basil and fresh oregano, chopped
1/4 to 1/2 teaspoon crushed red pepper
1 teaspoon clam or chicken soup base (paste or granulated
1 cup dry white OR red wine
1 (28-ounce) can whole Italian tomatoes with basil, including juice
8 large mussels, scrubbed
6 large clams, scrubbed
1/4 cup chopped fresh parsley
1 pound thin spaghetti OR vermicelli, cooked and drained

In a 14-inch skillet, cook 1/4 cup garlic in hot oil over high heat for 2-3 minutes, being careful not to burn. Add lobster and shrimp to skillet and cook on high heat for 3-4 minutes, until lobster turns pink. Remove lobster and shrimp and set aside.

Add remaining 1/4 cup garlic, mushrooms, onion, mint, basil, oregano and red pepper. Cook over medium heat 7-9 minutes, stirring frequently. Pour mixture from skillet into blender or food processor. Add clam or chicken soup base, wine and tomatoes and puree.

Pour puree into 2-3 quart saucepan and cook over medium-high heat, adding mussels and clams when mixture begins to boil. Stir often until mussels and clams open, then add parsley. Remove clams and mussels to dish with lobster and shrimp.

Toss pasta with 2 cups of sauce and line bottom of large ovenproof serving platter with coated pasta. Place lobster in center of on top of pasta and place shrimp, mussels and clams decoratively on both sides. Pour remaining sauce over the top, being careful not to hide the shellfish. Cover with foil and place in preheated 375-degree oven for 7-10 minutes. Serve piping hot.

[christinew]

I love the meatball recipe....indeed I have my heart set on Italian.

[buddie]

these are my favorite. i got them from a cooking class i attended

meatballs
in a large bowl mix

1/2 lb lean ground beef
1/2 lb ground pork
1 sourdough roll (that has been soaked in water and squeezed BAILEY CAN DO THAT)
1/4 cup chopped parsley
1/4 cup minced onions
2 clovers of minced garlic (tbsp or so)
1/4 cup grated parmesan (romano if you want to it is the best, safeway has it already grated)
1/2 tsp ground pepper
3/4 tsp salt (i always omit)
dash of nutmeg
1 egg beaten

mix all well shape into 1 inch meatballs and brown them in a saute pan with a small amount of oil

[christinew]

That one looks great....what is meant by "Bailey can do it" next to Sourdough?

[buddie]

i am sorry.. i sent this recipe to a friend who doesn't like to cook so i was trying to find ways her daughter could help. SORRY! next time i will read!

it is a easy and great tasting recipe. sometimes after i brown the meatballs i cook them in the oven (if i find the center still raw) for about 15 minutes at 300. this makes a lot of meatballs so you can also freeze half for a later date :D

[christinew]

Very cute! I was thinking along those lines that is what you meant. I can't wait to try the recipe.....looks fairly doable...and freezing some will be great.

[rinsav]

Christinew, please post your thoughts about buddie's recipe after you make it. It looks great!:)

[christinew]

Thanks Bluejays for that reminder of the scampi recipe. I made that a few months back but DH hates feta unfortunately and I am set on Meatballs for Sat night.....

Lindrusso.....I will try your recipe also. I don't mind Veal too badly but sometimes if I think about the raising of veal I am repulsed to eat it. Maybe that is a farse and I should not be so upset by it?

Rinsav- I will most definately post my review. Now I have to find a good salad to accompany the spaghetti and meatballs...thoughts?

[Bluejays]

:)
My family hates feta also, well except me, but love this recipe, so I just make the sauce in a frying pan and do not bake it..I just put the feta on my plate when its done and let it melt that way or place it in the mircowave. That way we all are happy. I love it because its so fast....
I have to admit the meatballs so sound good, I'll have to try those also...I love trying new recipes...
Hope every one has a great weekend
Enjoy your dinner

[browneye]

Here's a very nice salad, you can also add grilled veges to make it really "antipasto salad-like". I usually pre-grill some zucchini, or eggplant, etc., and toss small bite-size pieces in for a rich flavor.
My family likes this salad alot.


* Exported from MasterCook *

ROMAINE AND RED ONION SALAD WITH PARMESAN BALSAMIC VINAIGRETTE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2 cups italian bread -- cut into 1" cubes

6 tablespoons olive oil
2 small garlic clove -- minced
2 tablespoons balsamic vinegar
2 tablespoons water
6 tablespoons freshly grated Parmesan plus additional
for sprinkling if desired
1/4 teaspoon dried orégano -- or to taste,
crumbled
2 small head romaine lettuce -- washed, spun dry,
and torn into bite-size pieces
1 small red onion -- sliced thin

Preheat the oven to 350°F. In a small bowl toss the bread cubes with 2 tablespoon of the olive oil and salt to taste and on a baking sheet toast them in the middle of the oven for 10 minutes, or until they are golden. Transfer the croutons to a salad bowl and let them cool. In a blender or small food processor blend together the garlic, the vinegar, the water, 6 tablespoons of the Parmesan, the orégano, the remaining 4 tablespoons olive oil, and salt and pepper to taste until the dressing is combined well. To the croutons add the romaine, the onion, and the dressing, toss the salad well, and sprinkle it with the additional Parmesan.

[browneye]

Here's the one from CL 1997:



* Exported from MasterCook *

Beef Meatballs

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Jan/ Feb '97


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds ground round
1/4 cup finely shredded fresh Parmesan cheese (1
ounce)
1/2 cup dry breadcrumbs
1/3 cup chopped fresh parsley
1/4 cup tomato sauce
1 teaspoon dry mustard
3/4 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 garlic cloves -- crushed
Cooking spray

Preheat oven to 400º.

Combine all ingredients except cooking spray in a bowl; stir well. Shape mixture into 30 (1 1/2-inch) meatballs. Place on a broiler pan coated with cooking spray. Bake at 400º for 15 minutes or until done.

Serving Size: 5 meatballs

Source:
"Cooking Light, January/February 1997, p.112"
Copyright:
"© Cooking Light"
Yield:
"30 Meatballs"
T(Baking Time):
"0:15"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 271 Calories; 15g Fat (51.6% calories from fat); 24g Protein; 8g Carbohydrate; 1g Dietary Fiber; 73mg Cholesterol; 346mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1 Fat.

NOTES : Because the meatballs are baked and not fried, they won't fall apart when turned over.
Nutr. Assoc. : 9018 4925 0 0 0 0 0 0 0 0 0

[Jewel]

Just gotta say that I tried the CL Beef Meatballs from Jan '97 that Browneye posted above, and they are by far the BEST meatballs I have ever made!! I was planning to make DH his going away dinner of Spaghetti and Meatballs, but my meatball recipe always seems to turn out kinda dry and tough. These were wonderful!! I think the addition of the parmesan cheese helped tenderize and flavor the meatballs, and I love the addition of tomato sauce instead of using an egg to bind the mixture! I've also never used Mustard Powder in meatballs before, and we were very impressed. I loaded all 30 of those Bad Boys onto my broiler pan for my new Cuisinart Convection/Broiler/Toaster oven, and they were sizzling and yummy in 15 minutes! I sauteed onions, green peppers, mushrooms and a half head of garlic in my marinara sauce, and with those meatballs swimming around in it, DH is off to visit Mommy with a real challenge for her to beat!! :D Thanks everyone for recommending that recipe!!

[laden]

I second that CL (1/97) Beef Meatball recipe. In fact I'm so glad you all brought it up! I made it every few weeks after that issue came out and then just stopped making them. SO loves them. I used the Rhu's Marinara with them from the same article and dinner was delicious!

[christinew]

I used Buddie's recipe for Meatballs and Browneye's salad recipe.....both an extreme hit!!! And I made homemade red sauce in the crockpot from plum tomatoes and fresh garlic.....

Two comments: The dressing that went with the salad was one of the best I've ever had...my guests were almost licking the plate....fighting over the last piece of lettuce with the dressing....

And the Meatballs were extremely moist and perfectly seasoned.

I added red wine (table Chianti) to the sauce as it was cooking and a bit of olive oil with fresh basil.. It was a crowd pleaser and so easy. The house smelled (and still smells) fantastic!

Oh, I added fresh mozzarella slices as a base to my salad....

Thanks for all your replies!! You guys made it happen.

C

[d_tibbs]

Ok here you go, my grandma's meatballs straight from Naples: Now remember Italians don't measure so this is all to taste. ANd meatballs are only as good as the gravy they sit in for 6-8 hours so..you will get my gravy recipe also:

Meatballs:

2 lbs ground beef
2 eggs
bread crumbs (measure for good consistency)
slice of wet white bread broken into pieces
salt and pepper
garlic (the more the better!!)
parsley and oregano
grated parmesan

mix all together preferably with your hands and make balls about 2 in. in diameter. Fry in non-stick pan with about 1/2 inch olive oil.

Tomato Gravy:
2 cans tomato sauce
1 can whole tomatoes chopped coursely
1 onion chopped
3-4 cloved garlic crushed
salt, pepper, basil, oregano bay leaf
and the secret ingredient (red wine)

This sauce is so good there is no need for sugar or tomato paste.

Splash one-two tablespoons olive oil into a large soup pot.
Saute onions until transparent, add garlic saute for about a minute.
Pour in tomatoes and sauce and add rest of ingredients. Remember taste it to get the right amount of spice and wine. Add your meatballs and simmer for 4-6 hours if you have time.

[browneye]

Originally posted by christinew
I used Buddie's recipe for Meatballs and Browneye's salad recipe.....both an extreme hit!!! And I made homemade red sauce in the crockpot from plum tomatoes and fresh garlic.....

Two comments: The dressing that went with the salad was one of the best I've ever had...my guests were almost licking the plate....fighting over the last piece of lettuce with the dressing....

And the Meatballs were extremely moist and perfectly seasoned.

I added red wine (table Chianti) to the sauce as it was cooking and a bit of olive oil with fresh basil.. It was a crowd pleaser and so easy. The house smelled (and still smells) fantastic!

Oh, I added fresh mozzarella slices as a base to my salad....

Thanks for all your replies!! You guys made it happen.

C

I'm so glad your dinner went well and that you liked the salad. It is a huge favorite salad around here. Same thing happens here-boys fencing with forks to get the last of the salad and even sponging up any dressing with their bread slices. I never seem to make enough!!!!!
Your dinner sounds so good, I'm putting it on my menu for THursday night!!!!:D