Fettucini Romano Ala Fratelli

Fettucini Romano Ala Fratelli
  • 1 Tablespoon Olive oil
  • 3 Cloves garlic, crushed
  • 1/2 Cup White wine
  • 3/4 Cup Half−and−half
  • 1 Cup Romano cheese, grated
  • 1 pound dry spinach fettucini, Cooked
  • Chopped parsley for garnish
Add the olive oil to a hot 10" pan. Add the garlic, and saute over high heat for about 1 minute. Add the wine and simmer for about 2 minutes. Add the half−and−half, and allow the sauce to come back to the simmer. Add the Romano cheese, and stir until smooth, about 2 minutes. To serve: Add the pasta to the pan and toss until coated. Portion onto two plates, and garnish with some chopped parsley.

Tomato Bruschetta

Tomato Bruschetta
  • 1 Loaf Italian bread, halved lengthwise then cut
  • crosswise diagonally, into 1−in slices
  • 1 Garlic clove; minced
  • 2 Tablespoon Olive oil
  • 2 Large Tomatoes; peeled, seeded, and chopped
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1/2 Cup Chopped fresh basil
Toast the bread under the broiler until lightly browned. Combine the garlic and olive oil and brush over one side of the bread. Spread the tomatoes over the bread. Sprinkle with salt and pepper. Broil for about 30 seconds to heat the tomatoes. Sprinkle with basil and serve.

Basic Polenta

Basic Polenta
  • 9 Cups Water
  • 1 Teaspoon Salt
  • 3 Cups Cornmeal; coarse−grain
Bring water to a boil in a large heavy pot. Add salt and reduce heat until water is simmering. Take cornmeal by the handful and add to water very slowly, controlling the flow to a thin stream through your fingers. To avoid lumps, stir quickly with a long handled wooden spoon while adding cornmeal. If necessary, stop adding cornmeal from time to time and beat mixture vigorously. Cook, stirring constantly, 20 to 30 minutes. Polenta will become very thick while cooking. It is done when it comes away cleanly from the sides of the pot. Pour polenta into a large wooden board or a large platter. Wet your hands and smooth out polenta evenly, about 2 inches thick. Let cool 5 to 10 minutes or until polenta solidifies. Cut cooled polenta into slices 1 inch wide and 6 inches long. Place slices in individual dishes. Serve hot, covered with your favorite sauce. Makes 6 to 8 servings.
Variation: Fried Polenta (Polenta Fritta): Prepare polenta and let cool completely. Cut cooled polenta into slices 2 inches wide and 6 inches long. Pour oil about 1 inch deep in a large skillet. Heat oil until a 1−inch cube of bread turns golden almost immediately. Fry polenta slices on both sides until light golden. Drain on paper towels. Serve hot. It is importent to insure the oil is hot enough, otherwise the polenta will absorb oil and your polenta will be greasy and unpalatable.

Antipasto

Antipasto
  • 1/2 Pound sliced Genoa salami
  • 1 slicing tomato
  • 1 large white onion
  • 2 roasted red bell peppers
  • 1 Pound sliced provolone
  • 2 cans black pitted olives
  • 1 can baby corn on the cob
  • 1 small jar of Pepperoncini peppers
  • 2 stalks of celery
  • 1 can of rolled anchovies
  • extra virgin olive oil
Use a long platter, and arrange in the following order:
Salami, provolone, tomato, onion, red peppers, and achovies. Put the baby corns and olives in the center of tray. Take and cut in half celery sticks. Then slice each again length wise. Arrange celery sticks in between each antipasti. Sprinkle some salt lightly on everything. Then drizzle olive oil on everything. Let the antipasti sit covered in the refrigerator till ready to serve. Sitting helps enhance the flavors.

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