|
MEAT BALLS
"..Meatballs can be eaten with your favorite pasta or for lunchtime as a sandwich with Italian bread and grated Romano cheese.."
½ LOAF ITALIAN BREAD
WATER (ENOUGH TO DAMPEN BREAD)
1 ½LB. GROUND BEEF, VEAL AND PORK
5 LARGE GARLIC CLOVES (MINCED)
½ CUP PECORINO ROMANO CHEESE (GRATED)
1 TABLESPOON SALT
¾ TABLESPOON BLACK PEPPER
¼ CUP FRESH PARSLEY (CHOPPED)
4 CUPS VEGETABLE OIL
SOAK BREAD IN WATER, ENOUGH TO DAMPEN FOR 2 HOURS.DRAIN BREAD OF ANY EXCESS WATER. IN LARGE BOWL MIX ALL INGREDIENTS TOGETHER WITH FINGERS MAKING SURE EVERYTHING IS MIXED VERY WELL.START TO ROLL INTO MEATBALLS A LITTLE BIGGER THAN THE SIZE OF A GOLF BALL. YOU SHOULD GET ABOUT 12 TO 15 MEATBALLS.
ADD 4 CUPS OF OIL TO MEDIUM SIZE FRY PAN. GET OIL HOT ON MEDIUM FLAME. WHEN OIL IS HOT ADD 6 OR 7 MEATBALLS TO PAN. (MAKE SURE THERE IS ROOM BETWEEN MEATBALLS FOR EVEN COOKING). COOK ON EACH SIDE FOR ABOUT 3 MINUTES. PUT MEATBALLS ON BROWN PAPER BAG TO DRAIN OFF OIL.
CALAMARI
"..For best results make sure to use young Calamari no bigger than three inches long. They will be more tender this way.."
GRILLED CALAMARI AND FRESH WATERCRESS SALAD
16 LARGE BODIED CALAMARI (CLEANED)
1 CUP EXTRA VIRGIN OLIVE OIL
½ TEASPOON SALT
½ TEASPOON BLACK PEPPER
2 LEMONS
½ TEASPOON GARLIC POWDER
MARINATE CALAMARI IN LARGE MIXING BOWL WITH ALL INGREDIENTS FOR 20 MINUTES. PLACE CALAMARI ON HOT GRILL AND COOK ON EACH SIDE FOR 3 MINUTES UNTIL ALL CALAMARI IS COOKED. SET ASIDE
WATERCRESS
2 BUNCHES FRESH WATERCRESS
1 LARGE TOMATO (CUT INTO WEDGES)
1 LARGE RED ONION (SLICED)
½ CUP EXTRA VIRGIN OLIVE OIL
½ CUP BALSAMIC VINEGAR
½ TEASPOON SALT
½ TEASPOON BLACK PEPPER
½ TEASPOON OREGANO
WASH WATERCRESS THOROUGHLY, SET IN COLANDER TO DRAIN. IN LARGE MIXING BOWL TOSS WATERCRESS, RED ONION AND REMAINING INGREDIENTS. ARRANGE ON 4 FLAT SERVING PLATES, WATERCRESS AND ONION ON ONE SIDE AND FAN OUT 4 CALAMARI ON THE OTHER SIDE SERVES 4
ANTIPASTO
"..There are many variations to this dish. This version is the traditional recipe that Ralph's has been serving for one hundred years.."
1 HEAD ICEBERG LETTUCE (TORN BY HAND)
2 LARGE TOMATOES (SLICED INTO ¼ INCH SLICES)
1 MEDIUM CUCUMBER (SLICED INTO ¼ INCH SLICES)
1 SMALL CAN OF BEETS (DRAINED)
6 RADISHES (SLICED THIN)
1 MEDIUM CARROT ( SLICED THIN)
1 LARGE RED ONION (SLICED THIN)
6 SLICES IMPORTED PROSCIUTTO
6 SLICES IMPORTED SALAMI
6 ¼ INCH THICK CHUNKS IMPORTED PROVOLONE
12 ANCHOVIES
2 HARD-BOILED EGGS (QUARTERED)
1 SMALL CAN PIMENTOS (DRAINED)
MOUND LETTUCE ON LARGE FLAT SERVING PLATE. LAYER REMAINING INGREDIENTS ON TOP OF LETTUCE IN A DECORATIVE FASHION. DRESS WITH OIL AND VINEGAR DRESSING (SEE RECIPE) SERVES 4 TO 6
SAUSAGE AND PEPPERS 1 ½LB. SWEET ITALIAN SAUSAGE
2 CUPS VEGETABLE OIL
2 LARGE GREEN BELL PEPPERS (SLICED)
1 SMALL SPANISH ONION (SLICED THIN)
4 CUPS MARINARA SAUCE (SEE RECIPE #4)
1 CUP WATER
CUT SAUSAGE INTO 2 INCH PIECES. PAN FRY SAUSAGE IN OIL ON MEDIUM HEAT FOR 5 MINUTES TURNING OCCASIONALLY TO MAKE SURE ALL SIDES GET COOKED. DRAIN OIL ADD PEPPERS AND ONIONS AND CONTINUE TO SAUTE FOR 1 MORE MINUTE STIRRING CONSTANTLY. AT THIS POINT ADD MARINARA SAUCE AND WATER. BRING TO A BOIL, LOWER FLAME AND SAUTE FOR 10 MINUTES. SERVES 2 TO 3
ZITI WITH PROSCIUTTO AND PEAS
16 THIN SLICES PROSCIUTTO 3IN./2IN.
¼ LB. BUTTER
1 CUP FROZEN PEAS
4 CUPS ALFREDO SAUCE (SEE RECIPE)
2 TABLESPOONS COOKED GARLIC (SEE RECIPE)
1 LB. ZITI (SEE RECIPE)
¼ CUP FRESH PARSLEY (CHOPPED)
IN LARGE FRYING PAN SAUTE PROSCIUTTO WITH BUTTER FOR 1 MINUTE ON MEDIUM FLAME. ADD PEAS AND CONTINUE TO SAUTE FOR 2 MORE MINUTES. AT THIS POINT ADD ALFREDO SAUCE AND GARLIC AND SAUTE FOR 3 MINUTES. (TIME YOUR SAUCE SO WHEN PASTA IS DONE SAUCE WILL BE DONE ALSO). TOSS IN YOUR ZITI AND SERVE TOPPED WITH FRESH PARSLEY. SERVES 4
RICOTTA CANNOLI (NOTE: TO SIMPLIFY THIS RECIPE STORE BOUGHT CANNOLI SHELLS WILL BE USED)
1 ½ LBS. RICOTTA CHEESE
1 CUP SUGAR
2 TEASPOONS VANILLA
¼ CUP MINIATURE CHOCOLATE PIECES
CONFECTIONERS SUGAR
COMBINE AND BEAT TOGETHER THE RICOTTA, SUGAR AND VANILLA. STIR IN THE CHOCLATE PIECES. REFRIGERATE FOR 2 HOURS. JUST BEFORE SERVING FILL CANNOLI SHELLS WITH RICOTTA FILLING, MAKING SURE TO FILL ALL THE WAY TO THE MIDDLE. SPRINKLE WITH CONFECTIONERS SUGAR. MAKES ABOUT 40 CANNOLIS.
BRUSCHETTA (MODERN)
3 MEDIUM PLUM TOMATOES (CUT INTO CUBES)
½ MEDIUM RED ONION (SLICED)
¼ CUP EXTRA VIRGIN OLIVE OIL
1 TEASPOON RAW GARLIC (MINCED)
12 FRESH BASIL LEAVES (CHOPPED)
½ TEASPOON SALT
½ TEASPOON BLACK PEPPER
½ TEASPOON OREGANO
1 LOAF ITALIAN BREAD (CRUSTY)
MIX ALL INGREDIENTS IN BOWL EXCEPT BREAD, SET ASIDE. SLICE ITALIAN BREAD INTO 12 1-INCH SLICES AND SET ON FLAT SHEET PAN. TOAST IN BROILER ON BOTH SIDES UNTIL BREAD IS GOLDEN BROWN AND CRISPY. TOP WITH MIXTURE (ABOUT 1 TABLESPOON EACH) AND SERVE AS SOON AS POSSIBLE. SERVES 4 TO 6
EGGPLANT PARMIGIANA
8 large eggplant
8 eggs (beaten)
4 cups flour
6 oz. vegetable oil
6 cups marinara sauce (see previous recipe)
1 lb. mozzarella (sliced thin)
¼ cup pecorino romano cheese (grated)
Wash and peel eggplant, then slice into ¼ inch slices, dredge in flour. Then let soak in egg for 10 minutes in large fry pan on medium heat add oil. when oil is hot add enough eggplant to fit in pan without overlapping. saute on each side about 2 minutes each or until egg is golden color.continue process until all eggplant is cooked. In a 12 inch wide by 3in. Deep baking pan ladel 1 cup sauce (cover Bottom of pan). Layer 1 row of eggplant then a layer of mozzarella Top with a layer of sauce. Then another layer of eggplant,a layer of mozzarella, top with another of sauce. and finally one more layer of eggplant, layer of mozzarella and remaining sauce. And top with ¼ cup of romano cheese. (3 rows altogether) bake in preheated oven at 400 degrees for 1 hour. Serves 4 to 6
CHICKEN SORRENTO
8 boneless chicken breasts
3 cups flour
2 cups vegetable oil
½ lb. butter
3 tablespoons rue
½ cup sherry wine
24 slices mozzarella (sliced thin)
Dredge chicken breast in flour, sauté chicken breasts in oil, 3 minutes on each side. Drain oil. Add Butter, rue and wine. Bring to a boil, lower flame and simmer for 4 minutes, stirring constantly, at this point layer 3 pieces of mozzarella On each chicken breast and put pan in broiler until cheese is melted (about 1 minute). Serve 2 chicken breast on each plate. Put pan back on stove Bring to a boil; whip sauce and spoon on chicken. Serves 4 to 6
MARINARA SAUCE
3 28 oz. cans tomatos (crush by hand)
3 tablespoons tomato paste
1 large spanish onion (chopped)
6 to 8 large garlic cloves (minced)
1 cup extra virgin olive oil
½ cup fresh parsley (chopped)
½ cup fresh basil (chopped) or 1 teaspoon dry
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon oregano
Sauté onions and garlic with 1 cup olive oil in 4 qt sauce pan when onions and garlic are a golden color add tomato's, basil, salt, black pepper, oregano, fresh parsley and tomato paste. Bring to a boil, lower flame and simmer for 1 hour, stirring constantly.
SICILIAN CALAMARI
2 pounds Calamari (clean)
3 cups Flour
1 ¼ cups of Extra Virgin Olive Oil
2 Pimentos sliced julienne style
3 Hot Cherry Peppers sliced
½ cup of Black and Green Pitted Olives
¼ cup of Capers
2 tablespoons Butter
¼ teaspoon of Salt and ¼ teaspoon Black Pepper
½ cup of Sauterne Wine
¼ cup chopped Parsley
Start with 2 pounds Calamari clean, cut into 1" rings. Then add Calamari into mixing bowl with flour until all of the Calamari is coated. Lightly fry Calamari in non-stick fry pan with 1 cup of Olive Oil on medium flame until golden brown. Preheat ¼ cup of Extra Virgin Olive Oil in separate non-stick frying pan. When pan is hot add 3 Hot Cherry Peppers, 3 julienne Pimentos, Black and Green Olives and Capers. When ingredients start simmering in pan, add two tablespoons of Butter and ½ cup of Sauterne Wine. Once ingredients start simmering again, toss Calamari into pan. Stir until Calamari is coated with ingredients. Serve in large bowl and garnish with ¼ cup of fresh Parsley. Serves 4
By Anthony Barone
Ralph’s Restaurant Staff
TRADITIONAL FETTUCCINE
ALFREDO SAUCE
1 quart Cream (heavy)
¼ pound Butter
¾ cup Romano Cheese
1 tablespoon White Pepper
½ cup Flour
½ cup Water (cold)
¼ cup Parsley (fresh)
Bring to boil in saucepot, quart of Heavy Cream and ¼ pound Butter. Once boiling, lower heat to a simmer. Add Romano Cheese and White Pepper. Mix flour with ½ cup cold water stirring until smooth and add to pot – whisk until it comes back to a boil and thickens. Mix with 3 pounds Fettuccine (egg, not dry semolina) top with more Romano and Parsley. (serves 4 to 6)
Other Alfredo Ideas:
Sauté’ 8 bacon strips in fry pan, then puree with a small handful of fresh Basil leaves and ½ cup of water. Add to above recipe.
- Take traditional recipe, add a cup of Roasted Red Peppers (drained of oil) and 6 Artichoke Hearts, quartered. Instead of serving with Fettuccine, serve on Chicken Breast or Veal
.
ROASTED GARLIC SOUP
3 - 28 Oz. Cans of whole peeled tomatoes
(crushed by hand)
1 Large Spanish onion
2 cups of cream
1 Table spoon of black pepper
1 Table spoon of salt
12 Fresh Basil leaves (chopped)
6 Crushed Garlic cloves
16 Whole Garlic cloves
½ Cup Extra virgin olive oil
½ cup chopped parsley
Place Spanish onion (chopped) and crushed garlic cloves with ½ cup of extra virgin oil in 4 qt. Sauce pot. When onion is transparent and garlic is turning a golden color add crushed tomatoes, bring to a boil then cook on low flame for 40 minutes, stirring constantly. While soup is cooking, roast in oven (at 400 degrees) 16 whole garlic cloves (coated with olive oil) for 40 minutes. After soup has been cooking for 40 minutes add 2 cups cream, 12 basil leaves, salt, black pepper and cook another 15 minutes. Serve in four large soup bowls; add 4 roasted garlic cloves to each bowl. Top with chopped parsley; serve with toasted Italian bread. (Recipe serves 4 to 6).
Note: This also makes a wonderful sauce for either chicken or veal. |
