Musillami Recipes
Ricette Musillami
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Spaghetti Sauce
Meatballs
Lasagna
Bragiole
Potatos, Eggs & Peas
Baked Lamb Head
Spaghetti Carbonara
Gnocci
Olives
Spaghetti SauceIngredients:2 cans italian italian tomatoesPreparation:
4 cans tomato paste
olive oil
garlic, chopped
onion, chopped
1 or 2 bay leaves
basil
oregano
salt
pepper
water
baking soda
sugarlamb shoulder
pork neck bones
italian sausage
meatballs (receipe available below)1. Use a large, deep pot - or possibly split recipe between two. Pour enough olive oil in to cover the bottom, and the turn the flame on low.2. Put the garlic and onion in the pot, and cook on low until softened.
3. Pour in the tomatoes. Reach in, and squeeze the tomatos until they are well-crushed.
4. Put in the tomato paste, and add 3 cans of water for each can of paste
5. Temporarily increase the flame to medium-high and, while stirring constantly, bring the mixture to a boil.
6. Turn the flame back down to low immediately.
7. Add the basil and oregano. Mix well.
8. Continue to cook over a very low flame, stirring often.
9. In a seperate pan, heat oil and cook the lamb shoulder, pork neck bones, italian sausage (and meatballs, if they haven't been previously fried) until browned.
10. Allow the meat to rest and the oil drain off onto something absorbant.
11. When the tomatos sauce is about half way done, add the lamb shoulder, pork neck bones, and italian sausage to the sauce.
12. Continue to cook over a very low flame, stirring often, until the sauce has thickened considerably.
13. Add a few pinches of sugar and a few pinches of baking soda. Mix well.
14. In the last 30 minutes, add the meatballs. Continue stirring.
15. Allow to cool slightly, then serve.
MeatballsIngredients:Ground BeefPreparation:
Bread Crumbs ("Southern Style", with crusts)
Basil
Salt
Pepper
Parmesan Cheese, grated
Oregano
Whole Milk
Fresh Italian (flat-leaf) Parsley, finely chopped
Garlic, finely chopped
Onion, finely chopped
Eggs
olive oil for frying1. In a large bowl, mix the ground beef with the breadcrumbs, basil, salt, pepper, parmesan cheese, oregano, milk, parsley, garlic, onion and eggs. Mix very thoroughly.2. Roll between your hands and make into a ball shape, approximately the size of a racquetball.
3. Heat olive oil in a large pan, and cook until well-browned.
4. Remove from oil and allow to rest and the oil to drain off onto something absorbant.
5. Simmer in a tomato sauce for apporximately 30 minutes.
6. Remove the meatballs from the sauce. Serve.
LasagnaIngredients:Lasagna Noodles, partially boiledPreparation:
Spaghetti Sauce (recipe available above)Whole Milk Ricotta Cheese
Bread Crumbs ("Southern Style", with crusts)
Parmesan Cheese, grated
Fresh Italian (flat-leaf) Parsley, finely chopped
Salt
Pepper
Dried Basil
Dried Oregano
Eggs
Mozzerella Cheese, shredded1. To a large bowl, add ricotta, bread crumbs, parmesan, parsley, salt, pepper, basil, oregano and eggs.2. With an electric mixer, or whisk, thoroughly mix together and whip the cheese mixture until fluffy.
3. Spread some spaghetti sauce on the bottom on a large caserole pan, then a layer of lasagna noodles, then cheese. Continue layering until just below the top of the pan.
4. Spread some spaghetti sauce on top, and cover with mozzerella cheese.
5. Cover and bake until cooked through.
6. Remove cover, and cook until bubbly and lightly browned.
7. Allow to cool and rest 15 minutes, then serve.
BragioleIngredients:Flank Steak
Eggs, hard boiled, carefully peeled, cooled
Parmesan Cheese, grated
Provelone Cheese, sliced
Bread Crumbs ("Southern Style", with crusts)
Dried Basil
Dried Organo
Prosciutto Crudo, very thinly sliced
Pancetta, very thinly sliced
Olive Oil for frying
Butcher's TwineSpaghetti Sauce (recipe available above)
Preparation:1. Butterfly the flank steak. Pound until about 1/4 inch thick. Place flat on a working surface.2. Mix approximately equal parts bread crumbs and parmesan cheese, with a little basil and oregano.
3. Salt and Pepper the steak. Then place one layer of each of the following: prosciutto, bread crumb mixture, provelone cheese, pancetta, bread crumb mixture.
4. Line up egg(s) end to end.
5. Roll tightly, then fully secure (both directions) with butcher's twine, always keeping it rolled tighly.
6. Heat oil in a large pan.
7. Fry the Bragiole steak on all sides until well-browned. Drain and let rest.
8. Bring spaghetti sauce to a boil, then return to a low flame.
9. Cook the Bragiole in the sauce until tender (probably 1.5-2 hours).
10. Remove from sauce. Let rest. Slice and serve.
Potatos, Eggs & PeasIngredients:1 large can sweet peasPreparation:
1 can tomato paste
1 onion
4 potatoes, peeled
Salt
Pepper
Dried Basil
Dried Oregano
Eggs
Water
Olive Oil for frying1. Place the tomato paste into a large and deep pot. Add three cans of water.2. Heat on low and stir occasionally until dissolved.
3. Add basil and oregano.
4. Chop the potatoes into large pieces, add to the pot.
5. Chop the onions into medium sized pieces, add to the pot.
6. In a seperate pan, heat some oil.
7. Fry the eggs in the pan until crispy on both sides. Drain.
8. Drain the peas from the liquid in the can.
9. When the potatoes are tender, add the peas and eggs to the pot. Cook until all ingredients are warmed.
10. Remove from heat, let rest several minutes. Serve.
Baked Lamb HeadIngredients:Lamb HeadPreparation:
Salt
Pepper
Rosemary
Bread Crumbs
Extra-Virgin Olive Oil1. Split the head in half, then soak it, thoroughly clean it, and rinse it under running water.2. Mix the olive oil, rosemary, salt, pepper and oregano and rub the flesh of the lamb's head.
3. Place the lamb's head on the broiler tray and roast approximately 20 minutes or until the flesh browns.
4. Serve hot, drizzled with olive oil.
Spaghetti CarbonaraIngredients:SpaghettiPreparation:
Egg Yolks
Pancetta, 1/4 thick slice
Onion
black pepper, coarsely ground
parmesan cheese, shredded1. Chop pancetta. Chop onion finely. Saute them both in a small amount of olive oil until the onion has softened and some of the pancetta's fat has melted.2. Drain the onion and pancetta from the oil, and place them in a bowl. Add coarsely ground black pepper, and mix.
3. Whip the eggs yolks (yolks only!) and a small amount of water, in a large bowl.
4. Cook the pasta al dente, drain from the water, and without rinsing or allowing the pasta to cool, toss in the bowl with the egg yolks. Continue to toss until the pasta is well coated and the yolks have begun to firm up slightly.
5. Add in the pancetta and onion mix, and toss again.
6. Sprinkly some shreaded parmesan cheese on top, and serve immediately.
GnocciIngredients:4 large unpeeled potatoesPreparation:
1 teaspoon salt
2 egg, beaten
White Pepper
3 cups unbleached all-purpose flour, or as needed1. Boil the potatoes, but do not overcook or the skins will open and let water into the potato. About 40 minutes.2. Scrape the skins off and rice the potatoes when they are still steaming. Spread the riced potatoes out in a thin layer to let the steam and moisture escape.
3. On a cool surface, make a mound of the cold riced potatoes, then make a well in the center.
4. Add beaten egg, white pepper, and salt to the well.
5. knead the eggs and potatoes together, adding just enough flour ro make a dough. Knead only long enough to make a dough.
6. Divide the dough into several pieces and roll each piece into 1/2 inch thick ropes. Cut ropes into 1/2 inch pieces.
7. Roll each piece into a ball. Roll each piece between a form and your thumnb to shape the gnocchi.
8. Cook (or freeze) immediately.
Olives
Ingredients:Sicilian OlivesPreparation:
Garlic, finely chopped
Balsamic Vinegar
Olive Oil
Fresh Lemons
Celery, stalks and leaves, chopped
Dried Red Pepper Flakes
Salt
Pepper1. Pound olives to remove pits.2. Combine Olives, Garlic, Balsamic Vinegar, Olive Oil, Chopped Celery Stalks and Leaves, Dried Red Pepper Flakes, Salt, Pepper.
3. Cut Lemons in half, and use a fork to remove the pulp and juice. Add both the pulp and juice to the mixture.
4. Cover and let mariate overnight.
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