Italian housewife shares her Pasta Italian recipes~ *****scroll for the following recipes RAGU' sauce, pasta,baked and stuffed pasta, lasagna, Parmigiana, Potato Pie, Baked rice, Risotto....
ITALIAN pasta dishes... are the staple of Italian cooking... you 'll find in this page............... recipes of pasta dressed with tomato sauce or cheese sauce or with vegetables... and also recipes for stuffed and baked pasta or vegetables. In Italy they are called Timballi...start with a good homemade ragu' 
Pasta with Ragu'
All kind of pasta can be served with the given tomato sauce recipe or with Ragu' which is sauce with meat Quick'n easy Ragu" Saute' in a pan 1 garlic clove, 1/2 pound crumbled ground beef and 2 or 3 TBS oil olive for few min. Add tomato pure or sauce and a cup of water, bring to a boil and reduce heat to a gentle bubble. Let it cook for 1 hour or more if thicker sauce is desired, add fresh basil. This sauce ca be also used for pizza topping or for lasagna preparation. Pasta with vegetables Neapolitans do love their pasta mixed with all kind of sauted vegetables. Those recipe are very easy to make and they are delicious. The most famous one is the one with eggplants: Cut 1 or 2 eggplants in slices or small cubes and put them in a colander sprinkling with salt for 1 hour or until all the dark juice comes out(put something heavy on top a dish under to collect the juice) Quickly rinse the eggplants, dry and fry until golden and crunchy. Pour them in a bowl. Add cooked and toss pasta(Vermicelli or spaghetti)fresh basil and a drizzle of oil olive.  Tagliatelle noodles with Blue Cheese sauce( x 2) In a pan melt at very low temperature and stir continuously 5 oz blue cheese or Gorgonzola, half stick butter and 1/2 cup milk. When the cheese is well melted pour sauce over cooked noodles... add Parmesan cheese.
Bucatini (Kind of ticker spaghetti) with Rapi greens (In Naples the rapi are called friarielli because we usually fry them and serve them also as side dish. My sister loves them in a panino) In a fry pan sauté 1 garlic clove and 3 TBS oil of olive Add the 1 bunch of Rapi greens (just the leaves, discard the hard stems) and cook them on medium heath Add the cooked pasta and let simmer for 5 minutes to let all ingredients acquire flavor Serve with parmesan cheese (optional) Salt, pepper and parmesan cheese in our kitchen are optional. I usually put them on the table for who wish to use them. ***More pasta recipes in my ciaobellacooking noteBook...see homepage for details... 
Easy Stuffed and baked rice “Timballo di riso” This dish in Naples is called “Sartú di riso” and it is a favorite for the traditional picnic the day after Easter since it is even more delicious cold than hot. It is a very complicated recipe made in a mold and layered ingredients, but our way is quick’ n easy and still delicious. Cook 2 cups of rice in 2 cups of water for 20 minutes at low heat after a boil. Mix rice with 1 cup of ragu' (cooked tomato sauce), shredded mozzarella,cubed ham, sausages or little meatballs and Parmesan cheese. Pour in a baking pan, cover with more ragu'and Parmesan cheese Bake for 40 minutes at 350° ♥ to share my Italian recipes
Eggplant
“parmigiana”... step by step “La parmigiana” is such a favorite in my family that is requested as a birthday gift! Cut 2 medium size eggplants in thin slices. Salt and layer them in a colander. Put something heavy on top to help the bitter juice come out. Don’t skip this step… otherwise the “parmigiana’ will have a bitter taste. After 2 hours quickly rinse and dry them.
Flour the slices and then pass them in a bitten egg or 2. Fry the slices in abundant vegetable oil, when gold on side turn them on the other side. Place on a paper towel to absorb oil In a baking pan assemble the parmigiana in layers: eggplant slices, tomato sauce, shredded mozzarella, and grated Parmesan cheese. Repeat and Cover last layer with sauce and parmesan cheese Cover with aluminum foil and bake at 350° for 30 minutes.
Lasagna 
TIMBALLI Timballi are stuffed pasta, rice or vegetables and then baked. They take longer time to prepare and we cook them usually on Sunday or holidays. Leftovers are great for lunch. ~Lasagna~ Lasagna is like the queen of the timballi and in Naples is obligatory at Christmas. Cook 1 pound lasagna noodles following the package directions. Use good quality lasagna. It is a lot of work and you want the best taste. Have the ragu' (double the given recipe) and stuffing ready: ricotta, shredded mozzarella, cubed ham, crumbled sausages or meatballs, Parmesan cheese In a large and long (as the lasagna noodles) baking pan layer the lasagna in this order: Lasagna noodles-ricotta-mozzarella-ham-meat-sauce-Parmesan cheese. Repeat. Make at least 3 layers. Cover the last layer of lasagna just with sauce, parmesan cheese and some shredded mozzarella. Cover with aluminum foil and bake for 40 minutes at 350° degree made with pasta"Mafaldine" is delizioso...too...
Timballi can be made with all kind of pasta: Ziti, Penne, Rotini, Fusilli, Gemelli or Wide egg noodles...or farfalle pasta. The most common in Naples are the one made with the Ziti; my family loves it with the Wide egg-noodles. It is almost like having lasagna. Cook the pasta and drain. Put it back in the pan and add the stuffing: ragu'-shredded mozzarella-crumbled sausages or meatballs-shredded ham- parmesan cheese. Mix all well and put in a large baking pan. Cover with more sauce, shredded mozzarella and parmesan cheese. Cover with aluminum foil and Bake at 350 for 30/40 minutes. ***When cooking Lasagne...after draining them...dump them on a clean cotton tablecloth and with help of couple wooden spoons separate them so they don't get stuck together... and then assemble the lasagna... ♥ to share my Italian recipesFarfalle pasta... stuffed and baked ...I couldn't believe are so good! 
Cannelloni alla crepes Mix the same ingredients used for lasagna and stuff the crepes cover with ragu' and bake for 25/30 min. *** always cover baked pasta with aluminum foil to keep it moist...  potato pie  Potato Pie ”Gattó di Patate” RECIPE The potato pie in Naples is called gattó from the French word gateau which means cake because it is delicious like a cake and it is a children' favorite. The potato pie also is delicious when cold. Boil and mush 1 (or 2 if desired a bigger one) pound of potatoes Add and mix: ½ cup milk, 1/3 cup butter, 3 eggs, shredded mozzarella, ham, parmesan cheese Pour in a baking pan, drizzle with a small amount of oil olive, and cover with bread crumbs .With a fork make a lattice design on the top of the pie Bake at 350° for 35/40 minutes or until the top of the pie has acquired a golden color… Buono! In a frying pan saute' 1/2 pound ground beef... add cooked ragu'( or hot salsa for a spicy taste...Neapolitans...some like hot stuff). Pour over cooked Rotini Primavera
and serve with Parmesan
Make your own Italian masterpiece with Ciaobellacooking Italian recipes Notebook... for ciaobellacooking Italian recipes see homepage 
Ravioli with homemade ragu' and lot of parmesan cheese 
a simple noodle dish will taste great with homemade ragu' 
In Italiano
ROTINI PRIMAVERA Sofriggere
200 gr. di carne macinata... aggiungere salsa di pomodoro piccante o ragu'gia' cotto. Versare su Rotini Primavera e servire con parmigiano. I Timballi I timballi o pasta, riso e vegetali imbottiti e cucinati al forno sono i favoriti nelle feste e le domeniche cuando si ha piu' tempo di prepararli. Per migliori risultati nella preparazione della lasagna o la pasta al forno... bisogna cominciare con un bel ragu' fatto in casa. Gli altri ingredienti sono sempre gli stessi: ricotta,mozzarella,prosciutto, polpette o salsicce sminuzate e parmigiano. Il Sartu' di Riso Un
timballo piu' complicato e' il sartu' di riso,ma noi lo prepariamo allo
stesso modo della pasta imbottita ed e' egualmente saporito: Aggiungere al riso cotto ragu', mozzarella,prosciutto, polpette, parmigiano e versare in una teglia. Coprire con ragu' e parmigiano. Cuocere a forno moderato per 30 o 40 minuti. La VERA PARMIGIANA di melanzane! come la faceva mamma e secondo la ricetta trovata in un vecchio libro di cucina Napoletana: Tagliate a fette rotonde e sottili 2 o 3 melanzane. Mettetele sotto sale e pesi per eliminare il sugo amaro delle melenzane. Sciacquate e asciugate le fette... poi dopo averle passate nella farina e nell'uovo ... friggetele. In una teglia disponete le fette e gli ingredienti cosi': melanzane+ ragu'+parmigiano+ mozzarella+ ragu'... Fate almeno 3 strati. Coprire e Infornare per 30 minuti a fuoco moderato. |
Italian Pasta recipes...Italian Pasta recipes...rice recipes...scroll for recipes The RAGU' RECIPE= TOMATO SAUCE with Meat 1)In a pan saute in 2 TBS oil olive 1 garlic cloves and optional 1 shredded onion. Add meat and saute meat(meatballs , braciole or italian sausages)for few min. add the tomato sauce or puree (28 oz.can) and 1 cup of water.(optional a carrot to reduce acidity and a good glass of wine ) 2)Bring to a boil and then reduce the heat and let the sauce cook slowly for 1, o.. 2 hours. In Naples they say that the sauce has to"pippiare" which means has to make a p p p p sound... which is like a gentle bubbling sound! add fresh basil... ***a tip about homemade Italian ragu': Tomatoes when cooked contains 10 times more lycopene than fresh tomatoes...when we cook the Sunday ragu',we save the leftover to savor other dishes cooked during the week. ***when cooking
ragu'(spaghetti sauce ) to reduce acidity put a carrot in while cooking
and discard when the ragu' is done.There it will not need to add sugar or salt!! ♥ to share my Italian recipes
MEATBALLS recipe Mix 1 pound ground beef with 1 egg , 1/4 cup milk ,1 cup flavored bread crumbs(optional garlic or onions). Shape the mixture in balls and put in a frying pan with a TBS veg. oil. Cook them on low-medium heat turning them until they are brown in all sides. Add the meatballs to the cooking sauce and let cook for 2 hours or more if a thicker sauce is desired. Preparing the meat sauce the day before you need it will allow taking out any congealed fat easily. How to prepare... BRACIOLE On thin sliced top round steaks put a slice of ham and then a mixture of Parmesan cheese, minced garlic, pinoli, parsley and few drops of oil olive. Roll the meat and tie it with a string. Saute' the braciole in oil olive, garlic before adding the tomato sauce and making the ragu'.
Making meatballs 
*** Gnocchi  Gnocchi recipe
☺ Cook 2 potatoes until tender but still firm. Drain, cool and Mash ~ Combine 1 cup mashed potato, 2 cups flour and1 egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long tubular shape. On a floured surface, cut them into half-inch pieces. Optional give them a lined shape with a fork. ~ Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook until gnocchi have risen to the top; drain and serve with ragu’ and Parmesan cheese....or pesto...
Italian and Neapolitan cooking leave a lot room for creativity... you can add new ingredients to make to your taste... as we did for... Pasta arrabiata 'n puttanesca Our recipe of pasta arrabiata and.... puttanesca is a combiantion of 2 sauce recipes. In pan saute' in 3 tbs of oil olive 1 minced garlic clove,1 finely chopped onion and the desired quantity of red chili pepper. Add crushed tomato 1- 28 oz- can or fresh tomatoes and 1/ 2 cup water.(we always add water the any kind of sauce for a sweeter result) Let it cook for 30/40 min. or as thickness is desired. Add chopped anchovy fillets, pitted olive and capers. Serve with spaghetti or noodles.
EASY RISOTTO recipe  risotto recipe... keep 3 cups meat, chicken or vegetable broth simmering until it is needed…even if it will not used up all. ~In a pan, melt half
stick butter. Stir in1 small onion finely chopped, and cook gently until it is soft and golden…optional adds chopped carrots and mushroom... Add 1 cup Italian
rice for risotto, mixing it well to coat it with butter. After 1-2 minutes pour 1/4 cup white wine or champagne … cook until the wine evaporates. Add a little hot stock… cook until the stock is absorbed , stirring the rice to prevent it from sticking to the pan…Add a little more stock, and stir until the rice dries out again. Continue stirring and adding the liquid a little at a time. After about 20 minutest taste the rice. Add salt,
pepper to taste and the other half stick butter. Serve with Parmesan cheese... *** cook at moderate heat
Pasta alla Caponata sciue'sciue'
In a frying pan saute' a mixture of a cut vegetables... eggplants,peppers,zucchini,squashes,onions and carrots. Mix with cooked pasta( olive and cappers optional) and cover with Ragu'(tomato sauce) and parmesan cheese. *** La caponata In Naples and in other parts of Italy has many versions, but basically it is a medley dish of saute' vegetables usually served cold and as a side dish. We Neapolitans love to mix our past dish with vegetables... therefore why not mix the Caponata too with pasta? What sciue'sciue' means? fast and easy
~~~~~~~~~~~~~~~~~ Fettucine with peas,carrots and artichokes Saute' garlic in oil olive. Add cooked peas, artichoke hearts and carrots strings. Let all the veggies acquire flavor adding a little broth and cooking the ensemble at low heat. Mix the veggies to cooked fettucine and parmesan cheese.
Pasta ” arruscata” Pasta arruscata is leftover pasta (especially ziti or noodles) and warmed up the day after and it is a favorite Neapolitan breakfast. In a fry pan saute leftover pasta with 2 TBS of oil of olive and a small amount of Ragu' until the pasta browns and needs to get scraped from the pan…ah what a smell!
Spagetti or Bucatini with black olives In a pan saute ½ pound of black pitted olives, 3 oz. capers and 2 finely chopped garlic cloves Add 29 oz can peeled tomatoes or tomato sauce and cook for 20/30 minutes Add parsley before mixing the cooked spaghetti or bucatini with the sauce
Spaghetti or Vermicelli “Aglio e oglio” This dish is the simplest and the fastest spaghetti recipe. It is made just with garlic and oil of olive and it was a staple meal in my family in Naples. In a fry pan saute 2 finely chopped garlic cloves in 2 or 3 TBS of oil of olive Add and mix 1/4 cup bread crumbs (optional: add few bits of cooked bacon,chili peppers) and cooked spaghetti.
Italian homemade spaghetti sauce with sweet Italian sausages. 
Tagliatelle with Blue cheese or Gorgonzola x 2 In a pan over low heat...slowly melt 5 oz. blue cheese, half stick butter or margarine, and 1/2 cup milk. When the mixture is well melted...pour over cooked tagliatelle pasta...add Parmesan cheese. Double the ingredients for 4.
Penne with shrimps & rucola
shredded rucola. Let all the ingredients acquire flavor and then serve with parmesan cheese.
Pasta pennne with lemon'n anchovies In 2 cups water boil 1 lemon juice and the cut lemon rind . In pan in 2 TBS of butter saute a shredded onion... then add and cook 7 anchovies and the cooked lemon rind. Add 25 oz of whip cream and 1/4 cup freshly squeezed lemon juice. Let all ingredients cook together until they get the consistency of a sauce. Pour the sauce over 1 pound of cooked pasta penne and sprinkle it with Parmesan cheese.
pasta noodles with meatballs 
Spaghetti or other pasta OMELET is a delicious way to use leftover pasta........  Stuffed and baked Primavera Rotini with bread drizzled with oil olive ...Italian seasoning and baked for few min. 
Traditional Italian eggplant Parmesan Parmigiana di melanzane  more Eggplants recipes Italians have a love affair with eggplants and they prepare them in many different way...my family (native of Naples )favorite recipe is of course Eggplant Parmigiana which we prepare the authentic traditional way and the step by step recipe. In other southern regions of Italy they make a stew with eggplant called Ciambotta or Cianfotta.The recipe varies from one town to another or from a housewife to another,but basically is a medley of stewed vegetables.... Ciambotta basic recipe Cut 3 or 4 medium potatoes...3 eggplants, 3 zucchini, 3 green peppers in small pieces and saute them in olive oil and garlic...add 1/2 pound of chopped tomatoes.1/2 cup water, chopped parsley,basil and rosemary... cook at low heat for few min. until all vegetables are cooked Stuffed Eggplants Cut 4 eggplants in half and scoop the flesh out...in a pan saute 1 chopped onion...add the mushed eggplant flesh, 8 oz chopped tomatoes,parsley and salt to taste and cook the mixture for few min. Then fill the eggplant shells wit mixture,cover with shredded mozzarella and bake them at 350for 20 min or until golden brown. Eggplants...the slippers recipe In Naples they call this recipe "melanzane a scarpone" which means that the eggplants look like slippers because they are cut in 2 lengthwise and stuffed with the mixture of saute eggplant flesh, black olives, capers, breadcrumbs,chopped tomatoes,basil and salt to taste and the baked for 15.20 min at low temp. Eggplants looking like mushroom This recipe in Naples is called "a fungetielle"being funghetti small mushroom...the eggplants after are saute in small pieces in olive oil and garlic...they look like small mushroom....and they are delicious. They can be added to a tomato sauce and served with pasta and Parmesan cheese! Eggplants 'a scapece" "A scapece" are called vegetables marinated with vinegar. For 2 or 3 medium eggplant cut in small pieces boiled, drained and squeezed... add 2 TBS of balsamic vinegar,1 minced garlic,parsley,oregano and olive oil...and then toss in a bowl garnishing with "red peperoncino"(minced red peppers) Eggplants spread for bruschetta In 2 TBS live oil saute a shredded onion and 1 or 2 eggplants cut in small pieces and 1 celery stalk also cut in small pieces...add 2 or 3 TBS of white wine or broth and cook until liquid is absorbed...spread on bruschetta.
In Italiano... "Risotto con Gamberi, Porri e Arance" ricetta inviata dalla mia amica Lindiana
In una padella sofriggere i vostri vegetali favoriti: melenzane.pepperoni, zucchini cipolle etc. Aggiungere i vegetali alla pasta gia' cotta,olive capperi e coprire con ragu' e parmigiano. |
