SUGO DI POMODORO (AUTHENTIC ITALIAN TOMATO SAUCE)
This is a basic recipe for authentic Italian tomato sauce flavored with extra-virgin olive oil, garlic and basil. Toss with your favorite pasta or use for pizza, gnocchi and more.
Provided by SilviaG
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a saucepan over low heat. Add onion and garlic. Cook and stir until soft and translucent, about 5 minutes. Add passata, basil, and salt. Cover and simmer over medium heat, stirring occasionally, until tomato sauce has thickened, about 20 minutes. Remove garlic halves before serving.
Nutrition Facts : Calories 152 calories, Carbohydrate 20.8 g, Fat 7.4 g, Fiber 4.8 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 303.6 mg, Sugar 2.4 g
MAMA ZUQUINIS SUGO DI VITELLO
Make and share this Mama Zuquinis Sugo Di Vitello recipe from Food.com.
Provided by Member 610488
Categories Veal
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Ask butcher for veal rib or thigh bone. Wash well, leave submerged under running water for 30 minutes. Be sure all blood is washed off or it will darken the sauce.
- In medium saucepan, put the well-dried bones, the garlic cloves and half the olive oil. When garlic becomes transparent, remove and discard. Add remaining oil and allow to become hot. Add ground veal. Stir and cook well.
- Add wine. Scrape bottom of pan with wooden spoon to remove any residue; continue cooking over medium-high heat until wine has evaporated, less than 5 minutes. Add crushed tomatoes, stir well.
- Allow sauce to boil vigorously for several minutes. Reduce heat to medium. After 1 hour, add salt and white pepper to taste.
- Remove bones and discard. If the tomatoes have any bitter taste, add some fresh basil but remove it before sauce is served. Cook 1 to 1 1/2 more hours, or until sauce reaches desired consistency, occasionally stirring gently. Serve over 1 cup cooked pasta per serving.
Nutrition Facts : Calories 951.1, Fat 33, SaturatedFat 5.1, Cholesterol 23.3, Sodium 45.7, Carbohydrate 143.8, Fiber 26.6, Sugar 10.8, Protein 21.1
MAMA ZUQUINIS MELANZANE RUSTICA (EGGPLANT SICILIAN STYLE)
This recipe is occasionally offered as a special during the fall season at a local Italian restaurant.
Provided by Member 610488
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 cup of the olive oil in a large skillet. Cut eggplants into thin slices. Fry half of the slices until golden on each side. Drain them on paper towels. Add another 1/2 cup of oil to the pan. Fry the remaining eggplant slices. Drain on paper towels.
- In a clean large frying pan, heat 3 tablespoons of oil and saute the onion until soft, about 15 minutes.
- Preheat the oven to 350 degrees F. Arrange the eggplant slices on the bottom of a shallow 9-by-13-inch baking pan. Spoon the Salsa di Pomodoro evenly over the eggplant.
- Combine the onion and raisins. Spoon them over the top of the eggplant mixture. Sprinkle lightly with vinegar and mint. Bake for 10 minutes. Remove from the oven, and cover with the cheese slices. Return the pan to the oven and bake until the cheese has melted, about 15 minutes. Remove from the oven and cool. Serve at room temperature.
Nutrition Facts : Calories 872.4, Fat 71.5, SaturatedFat 14.5, Cholesterol 24.2, Sodium 704, Carbohydrate 53, Fiber 26.3, Sugar 22.8, Protein 16
SPEZZATINO DI VITELLO ALLA SALVIA (ITALIAN BRAISED VEAL WITH SAGE)
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Over medium heat, melt the butter in the olive oil. Add the shallots, and cook slowly, stirring constantly, until they are translucent. Remove shallots and set aside.
- Lightly dredge veal pieces in flour. Add to the pan, and cook over medium heat until well browned.
- Add sage leaves and wine and mix well. Return the shallots to the pan, and lower the heat. Cover and simmer for approximately 1 hour, stirring occasionally. If the wine cooks down too much, add a little water to the pan.
- Just before serving, taste and add salt if necessary and desired.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 6 grams, Sodium 431 milligrams, Sugar 3 grams, TransFat 0 grams
MAMA ZUQUINIS ZUPPA RUSTICA
Make and share this Mama Zuquinis Zuppa Rustica recipe from Food.com.
Provided by Member 610488
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine pasta, water and bouillon in large saucepan. Bring to a boil. Cook, stirring frequently, for 8 to 10 minutes or until pasta is tender and broth has reduced to about 1/2 cup; do not drain. Reduce heat to low; add pesto.
- Cook, stirring frequently, until sauce has reduced slightly. Stir in tomatoes, broccoli and beans. Cook, stirring occasionally, until heated through. Sprinkle with cheese before serving. Season with ground black pepper, if desired.
Nutrition Facts : Calories 301.6, Fat 4.3, SaturatedFat 1.9, Cholesterol 33.3, Sodium 154.3, Carbohydrate 50.4, Fiber 7.9, Sugar 4.4, Protein 16.7
PICCATO DI VITELLO
Make and share this Piccato Di Vitello recipe from Food.com.
Provided by ellie_
Categories Veal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a pie pan combine flour, salt and pepper. Dredge veal in flour mixture.
- In a skillet heat oil over medium high heat until almost smoking.
- Place veal in hot oil, cook one side for 2-3 minutes or until browned, turn and cook other side.
- Add wine and lemon juice and allow to reduce for about one minute or so.
- Add capers and parsley.
- Serve veal with sauce.
Nutrition Facts : Calories 185.3, Fat 13.8, SaturatedFat 1.9, Sodium 512.6, Carbohydrate 14.3, Fiber 1.2, Sugar 0.5, Protein 2.2
MAMA ZUQUINIS MALFATTI
This recipe is from a local Italian restaurant and is one of my favorites. In Italy, gnocchi were originally called ravioli and in some places still are but time moved on and gnocchi are gnocchi and ravioli are ravioli. Malfatti means "badly made" and if you were wanting ravioli, this recipe would disappoint you since Malfatti are really gnocchi. This is a recipe that needs an overnight so plan accordingly.
Provided by Member 610488
Categories Spinach
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Place the frozen spinach in a saucepan with the salt. Cook until thawed (15 min) over low heat. Drain squeezing out the water from the spinach and then mince until fine.
- In a large bowl, combine the spinach, breadcrumbs, the two cheeses, eggs, the herbs, the nutmeg and black pepper. Mix well and refrigerate overnight.
- When ready to make, form oval dumplings 3 inches long and about 1 inch in diameter. Roll each dumpling in the flour. Do not let them touch each other while they stand.
- Bring the salted water to a boil. Drop the dumplings into the salted water to form one layer. When they have risen to the surface, cook for 4 more minutes.
- Lift out the cooked malfatti, letting them drain well, and place into a well-buttered oven proof dish in a 250 degrees F oven while the other batches cook.
- To serve, toss with butter and serve. Garnish with Parmesan cheese and 1 cup marinara per person.
- NOTE: can be frozen after cooking. To serve, toss frozen malfatti in melted butter and Parmesan cheese, place in a well buttered dish and heat in a 350 degree F oven for 30 minutes.
Nutrition Facts : Calories 358.9, Fat 23.8, SaturatedFat 13.8, Cholesterol 161.9, Sodium 1232.7, Carbohydrate 18.1, Fiber 4, Sugar 2.1, Protein 20.4
More about "mama zuquinis sugo di vitello recipes"
HOW TO MAKE SUGO (REAL ITALIAN TOMATO SAUCE) - TASTE OF …
From tasteofhome.com
Author Anna Francese Gass
ITALIAN ZUCCHINI BAKE - COOKING WITH MAMMA C
From cookingwithmammac.com
SUGO - THIS ITALIAN KITCHEN
From thisitaliankitchen.com
5/5 (4)Total Time 55 minsCategory Main CourseCalories 136 per serving
MOM'S ITALIAN ZUCCHINI VEGETABLE CASSEROLE RECIPE | WEGMANS
From shop.wegmans.com
VITELLO TONNATO RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
VITELLO TONNATO: THE QUICK AND EASY RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
CLAY'S KITCHEN : RICETTE ITALIANE (ITALIAN RECIPES) - PANIX
From panix.com
CLAY'S KITCHEN : RICETTE ITALIANE (ITALIAN RECIPES)
From panix.com
CLAY'S KITCHEN : SAUCE AND STOCK RECIPES - PANIX
From panix.com
MAMA ZUQUINIS MALFATTI RECIPE - EASY RECIPES
From recipegoulash.cc
NONNA'S FAMOUS TRADITIONAL ITALIAN MEATBALLS (POLPETTE)
From cucinabyelena.com
CLAY'S KITCHEN : SAUCE AND STOCK RECIPES
From panix.com
MAMA ZUQUINIS SUGO DI VITELLO | DAILY QUICK RECIPE
From appetizersone.wordpress.com
You'll also love