Silvana's Family Cookbook: (Every Day Meals Italian Style)

By Silvana Baldo

This book is dedicated to my mother, Carmela Di Leone, who taught me how to cook, my husband Paul for being my sweet guinea pig and for my children, Liana and Paul who enjoyed my cooking.

• Language: English
• Publisher: Xlibris US
• Release date: Feb 9, 2015
• ISBN: 9781493168408

Book preview

SPECIAL THANKS

To my friends at Cement & Concrete

Workers Benefit Funds

for their contributions.

Antipasti

Cauliflower Fritters

Tasty fritters are great served as finger food or as an antipasto.

Ingredients

4 cups of Italian flavored bread crumbs

3 eggs, beaten

1 cauliflower, trimmed and cut into florets

Salt and pepper, to taste

4 cups of vegetable oil

1 tbsp of parmigiano cheese, grated

1 tbsp of parsley, chopped

3 cloves garlic

BreadedChickenCutlets.tif

Directions

1. Bring a pan of lightly salted water to a boil. Add the florets, return to a boil, and cook for 8-10 minutes, or until tender. Drain and transfer to a plate.

2. In a bowl, whisk eggs and set aside. In a shallow plate, season breadcrumbs with salt, pepper and cheese.

3. Dip florets in egg then coat in breadcrumbs, turning and patting to adhere.

4. Heat the oil in a large, heavy skillet. Add florets into hot oil and cook for 3-4 minutes on each side until golden.

Remove the fritters with a slotted spoon and drain on absorbent paper towels.

Serve cold or at room temperature.

Bruschetta with Tomato and Basil

This is a great summer appetizer, especially when made with fresh basil.

Serves 8-10

Ingredients

4 large ripe vine tomatoes, roma or beefsteak tomatoes, chopped

4 large cloves garlic

8 fresh basil leaves, chopped

¼ cup extra virgin olive oil

Salt and pepper to your taste

Italian bread or baguette

BruschettawithTomatoandBasil.tif

Directions

1. In a medium bowl combine chopped tomatoes, garlic and basil.

2. Add salt, pepper and olive oil.

3. Mix gently and let it sit for 10 minutes.

4. Cut the bread into 1 inch thick.

5. Lightly toast the bread in oven or toaster.

6. Spread 2 tablespoons of mixture over each slice of toast.

Bruschetta is ready to serve.

Bruschetta with Eggs, Basil, Peppers and Garlic

Summer delight!

Serves: 6

Bruschetta%20%20with%20eggs.tif

Ingredients

4 ripe plum tomatoes (crushed )

3 Italian green peppers, chopped (hot peppers optional )

3 cloves of garlic (chopped)

¼ cup of olive oil

6 large basil leaves (chopped)

Salt and pepper (to taste)

4 large eggs (scramble)

2 tablespoons grated cheese

Directions

1. Heat a nonstick sauté pan over medium-low heat. Add oil, tomatoes, peppers, basil and garlic; cover, occasionally stir with a heat resistant rubber spatula until the tomatoes and peppers are translucent about 30 minutes.

2. In a mixing bowl, crack the eggs add cheese and beat eggs until blended.

3. Pour egg mixture into the skillet. As eggs begin to set keep mixing and turning, stir constantly until thickened and no visible liquid egg remain.

Serve with toasted Italian bread.

Crostini with Fresh Mozzarella and Tomato

Crostini a.k.a. Bruschetta

Great summer dish with fresh flavors and easy to make.

Serves: 6

crostini.tif

Ingredients

6 slices of Italian style whole wheat bread, cut diagonally into 1 inch thick slices

2 vine-ripened tomatoes, sliced (or plum