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
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
SAUSAGE AND PEPPERS RUSTICA
I developed this recipe when my husbands favorite dish at a local italian restaurant was no longer on the menu. Try this dish, it's delicious! (You can use your favorite store bought sauce or make your own). Prep time includes boiling the sausages and allowing them to cool slightly. Let me know what you think!
Provided by Foodygirl1979
Categories Penne
Time 1h5m
Yield 1 pound pasta, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Boil sausages in water until cooked through, approximately 25-30 minutes. Drain and cool slightly until easy to handle.
- Cook pasta according to package directions. Drain and set aside.
- In a large skillet with deep sides, heat olive oil.
- Cut sausages into about 1/2 inch rings and place in skillet to lightly brown.
- When the sausages are browned to your liking, add in the bag of frozen peppers and onions (no need to thaw ahead). Cook and stir until peppers are thawed and heated through (there will be liquid, this is ok).
- Add in the spaghetti sauce and cook until heated through and peppers and onions are tender.
- Add pasta and toss to coat.
- Serve with grated parmesan cheese. Enjoy!
Nutrition Facts : Calories 1001.4, Fat 44.8, SaturatedFat 12.7, Cholesterol 64.7, Sodium 2311.4, Carbohydrate 117.2, Fiber 13.4, Sugar 18.3, Protein 34
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
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 LOBSTER FRA DIAVOLO
This recipe comes from a local Italian restaurant near my hometown. This recipe is also served at the owner's home in the style listed but at the restaurant, all of the lobster meat is removed from the lobster after the first frying, leaving no shells. You can serve it that way as well. Lobster can also be pre-fried earlier and refrigerated until added back to sauce near last step.
Provided by Member 610488
Categories Lobster
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in an 8 qt Dutch oven over medium-high heat.
- Toss lobster pieces (including reserved bodies) in flour and shake off excess. Add to pot and cook until shells turn red, turning occasionally (about 6 minutes). Transfer lobster pieces to a plate and set aside.
- Add chile flakes, oregano, and garlic to pot and saute until lightly toasted (3 minutes). Add tomato paste and stir once or twice until lightly caramelized (2 minutes).
- Add cognac and stir slowly until almost evaporated (3 minutes). Add stock, tomatoes, and bay leaf and bring to a boil, stirring occasionally.
- Reduce heat to medium-low. Cook, partially covered, until thickened (30 minutes). While sauce is cooking, remove lobster meat from reserved bodies and chop into bite-sized pieces.
- Return all of the lobster to pot and cook until cooked through (about 10 minutes). Season with salt and pepper. Add pasta; toss with sauce.
- Transfer to a large serving platter; sprinkle with parsley.
Nutrition Facts : Calories 662.6, Fat 21.2, SaturatedFat 3.2, Cholesterol 240.6, Sodium 1098.2, Carbohydrate 72, Fiber 4.4, Sugar 5.9, Protein 44.6
More about "mama zuquinis zuppa rustica recipes"
MAMA ZUQUINIS LASAGNE DI ZUCCA SALSICCIA - PLAIN.RECIPES
From plain.recipes
MAMA ZUQUINIS LOBSTER FRA DIAVOLO RECIPE - FOOD.COM
From hati728.hedbergandson.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
MAMA ZUQUINIS LINGUINE CAPRESE RECIPE - FOOD.COM
From food.com
MAMA ZUQUINIS BRESAOLA E RUCOLA SALAD RECIPE - FOOD.COM
From food.com
MAMA ZUQUINIS LOBSTER FRA DIAVOLO RECIPES
From noterecipes.com
MAMA ZUQUINIS ZUPPA RUSTICA RECIPES
From tfrecipes.com
You'll also love