Authentic Italian Recipes

WELCOME to the DOMA authentic Italian recipe page. We are putting together our DOMA Italian cookbook. If you would like your favorite recipe included, please email it to:

DOMA4u@ptd.net

Our recipe of the month is: Baccala Salad

Baccala salad (Thank you Pete and Maureen, DOMA customers and friends for the recipe and the tradition)

Ingredients:

2 pounds baccala (salt cod) cut in 1-inch pieces
1 cup olive oil
4 cloves garlic
1/2 cup lemon juice
2 cups hot and sweet vinegar peppers
1 cup Gaeta olives + cured black olives + kalamata olives (all de-pitted)
1/4 cup capers (rinsed to remove saltiness)
2 tablespoons chopped parsley
2 celery stalks sliced ¼ “ thick
Pepper, to taste
Directions:

Soak cod for 2 to 3 days, refrigerated, changing water regularly. In large pot, bring 6 quarts of water to a boil, add cod and cook until fish breaks off easily. Strain and cool. After it cools, break into bite size pieces.

In medium saute pan heat oil and saute garlic for 2 to 3 minutes. Cool or let set for 1 day.

Make lemon vinaigrette with oil and garlic, add lemon juice, black pepper & garlic.

Separate bowl mix celery, peppers, olives, capers.

In a bowl, add cod to vinaigrette – toss with parsley.

Add celery, peppers, olives, capers mix, toss again

Place in serving platter, refrigerate 2 days and serve at room temperature.

Homemade Pasta Recipe 1 cup & 2 tablespoons OO flour (all-purpose flour will work) (plus flour to roll out)

1 cup DOMA semolina flour
2 eggs
½ teaspoon sea salt
water

On a work surface, mix the two flours, make a mound with a well in the middle. Add the eggs to the well and ½ teaspoon of salt, moisten with 1/3 cup and 2 tablespoons of lukewarm water, and knead to a smooth and silky dough. Cover with a clean dishcloth for 20 minutes. Work dough on a floured surface. Roll and cut dough to desired lengths.

Black Squid Ink Pasta

Same recipe as above but add 1 tablespoon of Black Squid Ink
to well (available at DOMA Importing Co.)

Sauce for Black Squid Ink Pasta

Prep Time: 10 min Cook Time: 10 min
Servings: 2
Ingredients:

4 ounces black squid ink pasta
3 teaspoons EVOO
2 cloves garlic, minced
1 tablespoon shallots, minced
1/4 cup chicken broth
1/4 cup dry white wine
1/2 cup heavy cream (milk can be substituted if you’re watching calories)
Nutmeg, freshly grated to taste
1 teaspoon fresh lemon juice
12 frozen cooked Shrimp thawed, tails taken off
2 tablespoons Parmigiano-Reggiano, finely grated
Salt and pepper, to taste

Directions:

Prepare black squid ink pasta according to package directions.
In a skillet over medium high heat warm oil, sauté garlic and shallots for 2 minutes; add ½ the shrimp, and white wine; boil until liquid is reduced by half. Add chicken broth and heavy cream (or milk), lower the temperature and simmer until the sauce thickens. Remove from heat; add nutmeg, lemon juice, salt and pepper.

Place the pasta onto plates and spoon the sauce onto pasta. Add more shrimp and sprinkle with Parmesan cheese.

Spaghetti alla Carbonara

4 tablespoons La Valle extra virgin olive oil
8 oz. Sicilian Star pancetta
1 lb. regular spaghetti
6 tablespoons grated DOMA Pecorino Romano cheese
3 eggs (or 6 egg yolks)
6 oz. La Valle extra fine peas
Salt & black pepper
Extra grated cheese for topping - at end.
Dice pancetta. In a large frying pan, heat olive oil, then put in diced pancetta on medium heat and cover. Cook slowly until pancetta starts to brown, about 15-20 minutes, then add peas and stir. At the same time, cook spaghetti and drain, and beat eggs in a separate bowl.
Add the spaghetti to the hot oil, pea and pancetta mixture and stir, add the black pepper and Pecorino Romano and stir some more. Add the beaten eggs to the spaghetti mixture and mix until completely blended. Serve right away. Add extra cheese to taste.

Torta di Pasqua (Italian Easter Pie)

Easter Pie Crust:

2 cups 00 or all purpose flour
1 1/2 sticks unsalted butter, cut in cubes
2 tablespoons LaValle extra virgin olive oil
2 eggs

Torta di Pasqua (Italian Easter Pie:

In Italy, a traditional Italian Easter is to have Torta di Pasqua (called pizzagaina in some parts of Italy) or Easter pie on Easter morning. Due to the traditional fasting of meats during the entire length of lent in the old country, they celebrated with this treat filled with favorite savory Italian meats. The egg symbolizes fertility, hope, creation and the resurrection. The cheese, made from milk, symbolizes nourishment. - Top and bottom pie crust*
- 1 pound formaggietto (basket) cheese (Available at DOMA) Ricotta could be substituted
- 1 pound fresh mozzarella, cubed
- 1 heaping tablespoon DOMA locatelli cheese
- 1 heaping tablespoon DOMA Pecorino Romano cheese
- 1 heaping tablespoon DOMA Parmigiano Reggiano cheese
- 5 hard-boiled eggs, sliced or cubed
- 5 eggs
- 2 tbsp LaValle extra virgin olive oil
- ¼ pound Genoa salami, cubed
- ¼ pound pepperoni, cubed
- ¼ pound prosciutto, thinly sliced and then shredded
- ¼ pound DOMA sweet or hot sopressata depending on your taste
- ½ pound (1 link) DOMA homemade sweet or hot Italian sausage (loose) depending on your taste
- Pepper to taste
- 2 tbsp of basil

Makes two 11 inch Torte di Pasqua

1. Preheat oven to 350 degrees
2. Fry loose DOMA sausage in frying pan until cooked
3. Mix together the meats, 2 tbsp EVOO and spices
4. Add the eggs and mix with the meat and spice mixture
5. Mix in the cheeses and cubed hard boiled eggs
6. Pour the mixture over the bottom crust, then seal with a top crust. Cut 5 slits in the top crust
7. Bake for 1 hour or until the top crust is golden brown.
8. Let cool for 30 minutes, slice and manga.
This is fun, and can be varied to meet your taste. The size of the cubes is also up to you, with many Italians putting whole hard boiled eggs in the pie which makes each slice unique. *For a recipe for the perfect crust for this pie, products and other interesting recipes, visit www.DOMA-Italian-Market.com

Pasta con Baccala Calabrese:

Break well soaked Baccala. in large pieces, layer in baking dish with chunks of par-boiled potatoes, hand crushed LaValle San Marzano tomatoes, chopped garlic, celery, diced onions, fresh Italian parsley, fresh oregano, and pitted diced Roland Spiced Green Cracked Olives. Pour 1/2 cup Lavalle EVOO over top. Let rest, so oil can soak through (about 10 mins.). Bake at 375 for about 45 minutes, or until sauce cooks down. Serve on your favorite DOMA Pasta…
Don’t forget your favorite DOMA cheese.


Cavoletti di Bruxelles con le castagne (DOMA Brussel Sprouts):

Remove outside layers of fresh Brussel Sprouts, cut stem down and cut an X in the stem. Boil for about 20 minutes. Drain.
In fry pan heat olive oil with fresh chopped garlic, cut Brussel in half and add to fry pan. Add Roland chestnuts, diced. Sprinkle Panko Bread Crumbs (enough to lightly coat) in mixture and DOMA spice blend to taste.
Sprinkle with your favorite DOMA cheese after removing from pan.

Pasta con gambero del limone (Lemon Shrimp with Pasta):

Add Lemon Olive Oil to frying pan, add chopped garlic, sauté.
Add drained shrimp, sprinkle with DOMA spice blend.
Prepare your favorite DOMA Pasta
Toss Shrimp and Pasta together, garnish with fresh basil and your favorite DOMA cheese
*This can also be made with chicken.

Cavatelli:

6 cups of 00 Italian Flour
3 tbs. shortening
1/2 tsp. salt (optional
1 1/2 cups hot water
1/2 tsp. baking powder
Make a well in the flour and add remaining ingredients. Press together and kneed for about 2 minutes on a lightly floured bread board or granite countertop. Cut dough in half, cover with a warm dampened cloth and allow dough to "rest" for about 10 minutes. Run dough through your Aurora Cavatelli Maker.

Puttanesca Sauce:

From the kitchen of Dominic Mastri, manager of DOMA Importing Co., Italian Market, Dunmore, PA. We don't know what is better, tasting this spicy sauce on fusilli pasta, or just smelling the aroma of the kitchen while it is simmering. Great as a supplement to the La Vigilia (feast of the seven fishes).
Ingredients (available at DOMA Importing Company):
LaValle extra virgin olive oil for saute'ing.
2 cloves of garlic
3 anchovy fillets
(2) 35 oz. cans of LaValle San Marzano* Italian Plum Tomatoes
1 cup of Kalamata Olives sliced
1 Tbsp. capers
2 Tbsp. sugar
Fresh basil leaves
Juice of 1 fresh lemon
3 oz. chicken broth
Preparation:
Saute' garlic in extra virgin olive oil in large frying pan. Add anchovies and tomatoes, mix and simmer for 5 minutes. Add remaining ingredients. Simmer at low heat for 20-30 minutes; stir while simmering. Serve over long Anna fusilli col buco pasta.
*San Marzano Italian tomatoes are harvested from the ashes of Mount Vesuvius which, with the abundance of Mediterranean sunshine, provide the tomatoes a richness of nutrients giving them their unique, world renowned taste.

Traditional Italian Pignoli (pine nut) cookies:

Crispy on the outside and chewy on the inside, these traditional Italian holiday cookies are like almond macaroons with a pignoli bonus. Pignoli (pine nuts) are the edible seeds of the Italian stone pine, which has been cultivated for its nuts for over 6,000 years, and harvested from wild trees for far longer. They are available at DOMA Importing Co. Dunmore.
1 1/2 cups pignoli (about 7 ounces)
1 cup sugar
1/4 cup (packed) almond paste,* crumbled
1 1/2 teaspoons grated lemon peel
3/4 teaspoon vanilla extract
3 large egg whites
1 1/3 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup powdered sugar (for dusting)
Preheat oven to 350?F. Butter 2 large baking sheets. Using on/off turns, blend 3/4 cup pine nuts and next 4 ingredients in processor until crumbly mixture forms. Transfer mixture to large bowl; add egg whites. Using electric mixer, beat until mixture is smooth. Whisk flour, baking powder, and salt in small bowl to blend. Add to pignoli mixture; beat until smooth (dough will be soft and sticky). Place remaining 3/4 cup pignoli in shallow bowl. Spoon generous tablespoonful dough into pignoli in shallow bowl, coating 1 side of dough with pignoli. Using floured fingertips, transfer dough to prepared baking sheet, pignoli side up. Smooth edges of dough to form even round. Repeat with remaining dough, flouring fingertips as needed to prevent sticking and spacing cookies 2 inches apart on prepared baking sheets.
Bake cookies 1 baking sheet at a time until golden, about 20 minutes. Cool completely. Dust with powdered sugar, transfer to plate, and serve. (Store in airtight container at room temperature.) *Almond paste makes a heavier cookie. If a lighter cookie is desired, cut back on the almond paste and add more flour.

Pasta E Fagioli (Pasta and Bean Soup) Serves 4:

1 cup dried cannellini beans soaked in water for 24 hours (1 cup fresh cannellini beans or canned beans may be substituted) (If you really like beans, lupini beans may be substituted for or combined with the cannellini beans).
6 cups of stock (chicken or beef, depending on your preference)
2 cups (1 pound) of La Valle San Marzano Italian Peeled Tomatoes, finely chopped (or 4 very ripe Roma tomatoes, finely chopped)
4 Tablespoons of La Valle Extra Virgin Olive Oil
3 garlic cloves, roughly chopped (more or less depending on your affinity for garlic)
1 small Madelia onion, finely minced
1 stalk celery with leaves, finely chopped
4 fresh basil leaves, finely chopped
3 tablespoons of fresh Italian parsley, coarsely chopped
? teaspoon crushed red pepper (optional)
Pinch of sage and rosemary
11 oz (300 g) Anna ditalini, tubettini, or small shell pasta
Pinch of freshly ground black pepper to taste
La Valle Extra Virgin Olive Oil for drizzling

Place beans, tomatoes and celery in the stock and bring to a boil. Cover and simmer until beans are tender (about 1 to 2 hours).
Then, In a separate pan, fry the garlic and onion in the extra virgin olive oil until the garlic is golden brown. Add the fried garlic, red and black pepper and chopped basil to the stock. Add the pasta and cook in the stock until pasta is soft. Serve with drizzled extra virgin olive oil, salt and pepper.

Note: If the canned beans are used, the 1 ? to 2 hour simmer time will not be needed. The quick soak method may be substituted for the 24 hour soak. Put rinsed cannellini beans with twice that amount of water. Boil for 2 minutes, then let stand for 1 hour or more covered.

Alfredo Sauce - Serves 4:

Melt one stick of butter in pan
Slowly add 1 small container of heavy whipping cream
Gradually add 1 cup Parmesan Cheese
Sauce is ready when cheese is melted and creamy (only a few minutes)

Crescia Bread or Italian Cheese Bread: - Andrew Krause

This bread has such a great aroma and flavor that you will eat an entire loaf by yourself, it is also perfect for gift giving and the best part is that you can freeze it weeks in advance and everyone will think that you just made it that day. Remember all ingredients should be at room temperature.
12 eggs well beaten
9 cups unsifted flour
1 lb. grated Locatelli cheese
2 ounces dry yeast
5 teaspoons ground black pepper
1 cup warm water
? lb. butter melted slightly or real soft
1 teaspoon salt
Put yeast in a small bowl with 1 teaspoon sugar and the 1 cup warm water and mix well, let stand for 10 to 15 minutes.
Place your eggs in a mixing bowl and whip till well broken, add your yeast that you had already started, now add your melted butter, pepper, salt, flour, locatelli cheese, and if I missed any ingredient then put it in. Mix on low speed until well blended then on second speed for 3 or 4 minutes, you should have a really nice dough, if it is too dry add some water, if it is too wet then add some more flour, separate dough in 1-1/4 pound pieces, shape it until it looks like a 6 inch hoagie bun and place it in well greased bread pans, let rise until double in size and bake in a 300 degree preheated oven for 45 minutes.
The smell should be in the entire neighborhood by the time you are finished.
Recipe submitted by Andrew Krause. Andrew is a Chef and Pastry Chef for over 30 years, and owns a Gourmet Bakery called The Cheese Confectioner. You can visit his site at: http://www.andies.cashhosters2.com Article Source: http://EzineArticles.com/?expert=Andrew_Krause

Insalata del basilico del pomodora di DOMA

Cut fresh ROMA tomatoes into quarters,
sprinkle with black pepper,
add 3-4 tablespoon of 12-year old balsamic vinegar,
add cut fresh basil to taste.
Serve with bufalo mozzerella cheeese and place on top of aragula lettuce.

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