What Is Tiramisu?

Tiramisu is a cool, refreshing Italian dessert that once tasted, leaves an indelible impression on you.

Also known as "Tuscan Trifle," the dessert was initially created in Siena, in the northwestern Italian province of Tuscany. The occasion was a visit by Grand Duke Cosimo de'Medici III, in whose honor the concoction was dubbed zuppa del duca (the "duke's soup"). The erstwhile duke brought the dessert back with him to Florence. In the 19th Century, zuppa del duca became popular among the English intellectuals and artists who lived there Consequently, it is also known as zuppa Inglese. They took the dessert to England, where its popularity grew. Zuppa del duca eventually made its way to Treviso, just northwest of Venice, in the northeastern province of Veneto. Treviso is best know for its canals, frescoes and . . . Tiramisu.

Stories are told about how Tiramisu was the favorite of Venice's courtesans, who needed a "pick me up" (the literal translation of "tirami-su") to fortify themselves between their amorous encounters. True? Probably not. But it makes for a colorful history. Its American popularity arose in San Francisco, and today, Tiramisu can be found in restaurants throughout the nation.

The original recipe called for custard and only recently has Mascarpone cheese been substituted. The basic ingredients are eggs, mascarpone cheese, ladyfingers, cream, espresso coffee, liquor -- brandy, marsala, rum are some of the spirits used -- a little bit of sugar, and cocoa or shaved chocolate.

Mascarpone is a triple-creme cheese. It's made from the milk of cows that have been fed special grasses filled with herbs and flowers. This special diet creates a unique taste that has been described as "fresh and delicious." Ladyfingers -- known in Italy as "savoiardi" -- are sweet, little, fairly dry, finger-shaped sponge cakes.

But that description just doesn't do it justice. I'll have to describe it for you in more graphic terms. Let's see now . . . for those of you who've never had it before, how would I describe it?

Well, first of all, think of a very light chocolate pudding. Very light. No, you've got to think lighter than that. Think more in the lines of mocha-flavored whipped cream.

Now add in a little bit of body. Not heaviness, but substance -- you know, the kind of fullness that rich foods feel like in your mouth. Except that it doesn't taste rich, and it doesn't stay in your mouth long enough to become cloying. It tastes, well, dreamy.

Then, imagine this very light almost-like-mocha-flavored-whipped-cream concoction on lady finger pastry soaked (no, more like "kissed") with strong espresso coffee. Got that? Light, creamy, smooth lady fingers, the rich aroma of strong coffee?

Okay, now add in just a slight bite on the tongue, and tantalizing hint of the liquor. Suddenly, you get a teeny explosion of chocolate on your tongue that disappears in a flash. Got all that? Good.

Now finally, imagine that you're dressed in gossamer. You have delicate white wings and are sitting on a fluffy cloud. You are experiencing the greatest dessert ecstacy of your life. You are in Heaven, and Heaven is in your mouth.

THAT'S Tiramisu !

Directions: Mascarpone Cream

1. Combine the espresso, water and the Grand Marnier, set aside.
2. Combine the mascarpone and the rum in a large bowl, beat until smooth.
3. In a medium bowl, beat the eggs yolks, and 3 tablespoons of the sugar together until smooth.
4. Set over a hot water bath and beat for 3 minutes until light and foamy.
5. Remove from the heat, and without waiting beat this mixture into the mascarpone mixture. Set aside.
6. Whip the cream until the cream holds a firm shape.
7. Fold in vanilla.
8. In two small additions, fold about 1/3 of the mascarpone mixture into the whipped cream.
9. Then fold the whipped cream into the remaining mascarpone mixture. Set aside.
10. Beat the egg whites and salt on medium until foamy.
11. Increase the speed and add the remaining 3 tablespoons sugar, beat until glossy, not dry.
12. Fold the egg whites, all at once into the mascarpone.

Directions: Assembly

1. Cut the sponge cake in half crosswise.
2. Place in a pan large enough to fit the halved sponge cake snugly.
3. Moisten the cake with half of the espresso mixture.
4. Top with half of the mascarpone mixture, spreading it out evenly.
5. Sprinkle generously with cocoa powder, and powdered sugar.
6. Top with the other half of the sponge cake layer.
7. Moisten with the remaining espresso mixture.
8. Top with the remaining mascarpone mixture, spreading evenly.
9. Sprinkle generously with the cocoa powder and powdered sugar.
10. Refrigerate, uncovered, for 2 hours.

How YOU Can Make Mascarpone

For those who wish to create their own mascarpone, there are several ways to go about it.

In the Prodigy Guest Chefs Cookbook, Nick Malgieri posts this recipe for making 1 pound of mascarpone. You will need 1 quart whipping cream (not ultra pasteurized) and 1 tablespoon white wine vinegar (or lemon juice).

1. Choose a stainless steel bowl that fits inside a large saucepan without touching the bottom of the pan.
2. Add water to the pan and place the bowl in the pan so that the bowl touches the surface of the water but still sits firmly on the rim of the pan.
3. Remove the bowl, place the pan on medium heat, and bring the water to a boil.
4. Place the cream in the bowl and place over the boiling water.
5. Adjust the heat under the pan to medium, and heat the cream, checking the temperature often with an instant-read thermometer, to 190 degrees Fahrenheit, stirring occasionally.
6. Stir in the vinegar, continuing to stir gently until the cream begins to curdle.
7. Remove the pan from the heat, cover, and allow the curds to firm up for 10 minutes.
8. Line a strainer or colander with dampened cheesecloth, napkin, or coffee filters.
9. Set the curds into the strainer.
10. Allow the mascarpone to cool to room temperature, cover the strainer tightly with plastic wrap.
11. Refrigerate for 24 hours to allow the cheese to finish draining and become firm.
12. Store in the refrigerator in a tightly covered container.
13. Use within 3 to 4 days.

How To Substitute For Mascarpone

Sometimes, it's a lot easier just to substitute. Tiramisu creators have used ricotta or cottage cheese as successful substitutes by whipping the cheese until it is smooth.

Other sources have created their own substitutions. In the Epicurean Chef's Forum, "Kim" posted the following: "I found a substitution that worked okay is 8 ounces of softened cream cheese, plus 3 tablespoons of sour cream, plus 2 tablespoons of heavy cream (liquid, not whipped).

In "The Cook's Thesaurus," the following are suggested: (1) Blend 8 ounces softened cream cheese with 1/4 cup whipping cream, or (2) blend 8 ounces softened cream cheese with 1 tablespoon cream or butter or milk, or (3) Blend 6 ounces softened cream cheese with 1/4 cup butter and 1/4 cup cream (or Montrachet).

Where To Get Mascarpone

Unfortunately, mascarpone isn't always available at your neighborhood supermarket. General instructions for hunting down mascarpone in your area include checking with gourmet shops or large chain grocery store delicatessens or select cheese areas. You can also check the Yellow Pages for Italian delicatessens and markets.

Le Cordon Bleu Ladyfinger Recipe Ingredients: Eggs, 3 separated Granulated Sugar, 6 tbs Cake Flour, sifted, 3/4 c Confectioner's Sugar, 6 tbs

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Italian Recipe by, Dani...

Spaghetti al pomodoro (SPAGHETTI WITH TOMATO)

Ingredients for 5 people: spaghetti (400 gr or 1 lb -1/10); peeled tomatoes in tomato juice (tin of 400 gr. Or 1 lb-1/10); olive oil (the better, extra virgin); 1 clove of fresh garlic, fresh basil.

Remember: buy Italian pasta, that is important, because the result depend a lot from that.

Make turn yellow the garlic in some olive oil; when it is blonde, put the peeled tomato with his juice. Let cook it about 20 minutes; awhile, when the water  (salted) is boiling, put  pasta in the water. Make cook it the time you see write on the pack (usually 10-15 minutes, depend from the pasta’s quality). When the spaghetti are ready, strain off the water from it (and make sure water is completely gone). Then season spaghetti with the tomato’s sauce.  At least, add basil in little piece.

SPAGHETTI AL POMODORO E FORMAGGIO (SPaGHETTI WITH TOMATO AND CHEESE)

one other recipe, but without garlic and basil. Add at least grated Parmigiano Reggiano (original Italian cheese).

Like with sauce you can season other kind of pasta, like maccheroni, etc.

SPAGHETTI AGLIO, OLIO E PEPERONCINO (spaghetti with garlic, olive oil and hot pepper)

Ingredients: spaghetti, olive oil, garlic and hot setter (in little piece or in powder too)

Chop up the garlic (1 clove for 2 people) and the hot pepper; when spaghetti are ready, season it with

olive oil, the garlic and the hot pepper.

Anyway are the best producters of pasta in Italy,
 especially De Cecco (I use eat that only). These the links: www.dececco.it  and www.barilla.com

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Penne With Yellow Peppers & Sweet Onion

A new classic seasoned with balsamic vinegar and fresh basil.

• 1 package (16 ounces) penne rigate or elbow twist pasta
• salt
• 2 tablespoons olive oil
• 2 medium yellow peppers, thinly sliced
• 1 jumbo sweet onion (12 ounces) such as Walla Walla or Vidalia, thinly sliced
• 1/4 teaspoon coarsely ground black pepper
• 1 tablespoon balsamic vinegar
• 1/2 cup chopped fresh basil leaves

1. In large saucepot, prepare pasta in boiling salted water as label directs.

2. Meanwhile, in 12-inch skillet, heat olive oil over medium heat until hot. Add yellow peppers, onion, black pepper, and 1/2 teaspoon salt and cook until vegetables are tender and golden, about 15 minutes, stirring frequently. Remove skillet from heat; stir in balsamic vinegar and chopped basil.

3. When pasta has cooked to desired doneness, remove 1/2 cup pasta cooking water. Drain pasta and return to saucepot. Add yellow-pepper mixture and reserved pasta cooking water; toss well.

Each serving: About 525 calories, 16 g protein, 95 g carbohydrate, 9 g total fat (1 g saturated), 0 mg cholesterol, 455 mg sodium.

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Ziti With Sausage & Zucchini

The whole family will love this new take on ziti.

• 1 package (16 ounces) ziti rigate or wagon-wheel pasta
• salt
• 3/4 pound sweet Italian-sausage links, casings removed
• 3 medium zucchini (about 8 ounces each), each cut lengthwise in half, then cut crosswise into 1/4-inch-thick slices
• 1/4 teaspoon coarsely ground black pepper
• 1 can (28 ounces) whole plum tomatoes
• grated Parmesan cheese (optional)

1. In large saucepot, prepare pasta in boiling salted water as label directs.

2. Meanwhile, heat nonstick 12-inch skillet over medium-high heat until hot. Add sausage meat and cook until browned, about 5 minutes, stirring frequently to break up sausage. With slotted spoon, transfer sausage to bowl.

3. Discard all but 1 tablespoon sausage drippings from skillet. Add zucchini, pepper, and 1/4 teaspoon salt and cook until zucchini is golden, about 5 minutes, stirring occasionally. Stir in tomatoes with their juice; heat to boiling, breaking up tomatoes with side of spoon. Return sausage to skillet. Reduce heat to low; cover and simmer about 5 minutes longer.

4. Drain pasta; return to saucepot. Add sausage mixture; toss well. Serve with grated Parmesan cheese if you like.

Each serving: About 475 calories, 21 g protein, 66 g carbohydrate, 15 g total fat (5 g saturated), 35 mg cholesterol, 785 mg sodium.

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Vermicelli With Shrimp & Broccoli

For even shorter prep time, buy 12 ounces of medium shrimp that are already shelled and deveined.

• 1 package (16 ounces) vermicelli or thin spaghetti
• 1 tablespoon vegetable oil
• 1 pound medium shrimp, shelled and deveined, with tail part of shell left on if you like
• 1 tablespoon grated, peeled fresh ginger
• 2 garlic cloves, crushed with garlic press
• 1/4 teaspoon crushed red pepper
• 2 packages (12 ounces each) broccoli flowerets
• 1 cup reduced-sodium chicken broth
• 2 tablespoons soy sauce
• 1 teaspoon Asian sesame oil

1. In large saucepot, prepare pasta in boiling salted water as label directs.

2. Meanwhile, in 10-inch skillet, heat vegetable oil over medium-high heat until hot. Add shrimp, ginger, garlic, and crushed red pepper. Cook, stirring, 2 minutes or just until shrimp turn opaque throughout. Transfer shrimp to bowl.

3. Add broccoli to skillet and cook, stirring, 1 minute. Stir in chicken broth and heat to boiling over high heat. Cook, covered, stirring often, until broccoli is just tender, about 3 minutes. Stir in soy sauce, sesame oil, and shrimp; heat through.

4. Drain pasta; return to saucepot. Add shrimp mixture; toss well.

Each serving: About 415 calories, 26 g protein, 65 g carbohydrate, 6 g total fat (1 g saturated), 95 mg cholesterol, 655 mg sodium.

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PASTA  
Recipe by Dani

  Spaghetti con la cipolla (spaghetti with onion)

  Ingredients for 5 people: spaghetti (400 gr or 1 lb -1/10); two brown onions;  olive oil; tomato extract

  Cut the onions and cook it in a little of water. When onion it’s cooked, add some olive oil, a little spoon of tomato extra and, if need, some water. Then mix all and still cook for a bit. When spaghetti are ready, season it spaghetti with this sauce.  At least, add  pepper  as you like.    

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Risotti -Recipe by Dani

 Risotto alla pescatora  (risotto in the way of fisherman)  

Ingredients for 4 people: 300 gr. of rice (0,6613 lb); 400 gr. or 0,8818 of peeled or fresh tomatoes; 300 gr. (0,6613 lb.) of mussels; 300 gr. (0,6613) of  clams; 300 gr. (or 0,6613) of prawns or shrimps (or crayfish) or both; 1 fish’s soup cube; 1 little brown onion, 1 wine’s glasse parsley; olive oil, black pepper  

Chop up the onions and make it turn yellow in some olive oil; add the rice, mix quicly then add wine and let it evaporate. Add the tomatoes, mix and let cook all slow, mixing continually  and when the rice get too much dry add some  soup of fish prepared before with the soup cube. About 8 minutes before the risotto were ready (usually need 15-20 minutes), add the prawns or the shrimps, then the clams and finally the mussel, still all shellfishes are open. Then add the parsley chopped up and black pepper. Mix all and serve.
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Spaghetti alla puttanesca (spaghetti in the way of bitch) *** is just the real name, not my fault  
Recipe by Dani

  Ingredients for 4 people: 400 gr. (0,8818 lbs) of spaghetti; 150 gr. (0,3306 lbs) of black olives; 50 gr. of    (0,1102 lbs) of butter; 4 fillets of anchovy; 2 cloves of garlic; a spoon of  capers; a spoon of chopped up parsley; 200 gr. (0,4409 lbs) of tomato’s pulp; salt; pepper.

  Make turn yellow the cut garlic in little pieces in some olive oil and butter, then add the anchovies mixed, the olives chopped up, the capers and the tomato pulp. Cook this sauce for about 15-20 minutes, then when the spaghetti are ready,   season it  with the sauce, add the parsley, mix all and serve.    
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Pollo alla cacciatora (chicken in the way of hunter)  
Recipe by Dani

  Ingredients for 4 people: 1 chicken of 2 lb. and half , cut in several pieces; 1 big carrot; 1 brown onion; 2 leaves of celery; peeled tomatoes  in tomato juice (tin of 400 gr. Or 1 lb-1/10); olive oil; salt; pepper.  

In a wise frying-pan put some olive oil, then the pieces of chicken and make turn yellow the meal; add the carrot, the onion and the celery, all cut in little pieces and let cook it for 10 minutes. Add salt, then  a glass of white wine; after 2-3 minutes add the tomatoes with the juice. Add pepper as you like, let  cook slowly and when the chicken is cooked serve with bread.  
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ORECCHIETTE COI BROCCOLI (little ears with broccoli)  
Recipe by Dani

  This recipe is from Puglia, the ‘heel’ of our boot.

  Ingredient for 4 people: orecchiette pasta (400 gr or 1 lb -1/10); 1 broccolo or a pack of deep-frozen broccoli (700 gr. or 2 lb.); anchovy’s paste; 1 clove of fresh garlic; hot pepper; olive oil.

  To boll the broccoli in salted water , after taked off the parts more hard of it. After 15 minutes, add orecchiette to broccoli and cook it togheter.  Make turn yellow the garlic in some olive oil, then add hot pepper and 2 little spoons of anchovy’s paste.

When orecchiette are ready, strain off the water from it (and make sure water is completely gone), then add the sauce, mix all and serve.  

Pizza

Fresh Tomato Pizza with Pesto
For best results, make this recipe when ripe, juicy summer tomatoes are at their peak.

• 1/2 cup purchased pesto or Homemade Pesto
• 1 16-ounce prebaked Italian bread shell
• 3 medium ripe tomatoes, thinly sliced
• Freshly ground pepper
• 1 2-1/4-ounce can sliced pitted ripe olives, drained (scant 2/3 cup)
• 2 cups shredded Monterey Jack or mozzarella cheese (8 ounces)

Spread pesto evenly over bread shell. Place on large pizza pan or baking dish. Arrange tomato slices on top. Season with pepper. Sprinkle with olives and Monterey Jack or mozzarella cheese. Bake in a 425 degree F. oven for 10 to 15 minutes or until cheese melts and tomatoes are warm. Cut into wedges. Makes 4 servings.

Pizza Crust Tip: If a prebaked Italian bread shell is unavailable for pizza making, you can use a 10-ounce package of refrigerated pizza dough instead. Simply unroll the dough onto a greased 12-inch pizza pan, building up the edges slightly. Bake in a 425 degree F. oven for 8 minutes. If necessary, cover the edges of the dough with foil to prevent overbrowning. Proceed as directed in the recipes for Fresh Tomato Pizza with Pesto.

Hearty Meat Pizza
Ground beef, pepperoni, and Canadian-style bacon top this scrumptious, stick-to-the-ribs pizza. For a faster pizza, substitute one 15 1/2-oz. jar pizza sauce for the homemade sauce in this recipe.

• 3/4 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil, margarine, or butter
• 1 14-1/2-ounce can tomatoes, cut up
• 1 8-ounce can tomato sauce
• 1 bay leaf
• 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
• 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
• 1 teaspoon fennel seed, crushed (optional)
• 1/2 teaspoon sugar
• 1/4 teaspoon pepper
• 2-3/4 to 3-1/4 cups all-purpose flour
• 1 package active dry yeast
• 1/4 teaspoon salt
• 1 cup warm water (120 degrees F to 130 degrees F)
• 2 tablespoons cooking oil
• 1/2 pound ground beef and/or bulk Italian sausage or pork sausage
• 1 cup chopped onion
• 1 3-1/2-ounce package sliced pepperoni
• 1 cup cut-up Canadian-style bacon
• 1 cup chopped green sweet pepper
• 2 cups shredded mozzarella cheese (8 ounces)
• 1/4 cup grated Parmesan or Romano cheese

1. Cook the 3/4 cup chopped onion and garlic in 1 tablespoon oil. Stir in tomatoes; tomato sauce; bay leaf; basil; oregano; fennel seed, if using; sugar; and pepper. Bring to boiling. Reduce heat; simmer, uncovered, for 35 to 40 minutes or to desired consistency, stirring occasionally. Discard bay leaf.

2. Meanwhile in a large bowl combine 1-1/4 cups of the flour, the yeast, and the salt. Add warm water and 2 tablespoons oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough in half. Cover and let rest 10 minutes.

3. Grease two 11- to 13-inch pizza pans or baking sheets. On a lightly floured surface roll each half of dough into a circle 1 inch larger than pizza pan. Transfer to pans. Build up edges slightly. Flute edges, if desired. Prick dough generously with a fork. Do not let rise. Bake in a 425 degree F oven for 10 to 12 minutes or until lightly browned.

4. Meanwhile, in a large skillet cook ground beef and/or sausage and the 1 cup chopped onion until meat is brown and onion is tender. Drain fat. Spread pizza sauce over hot crusts. Sprinkle with beef mixture. Top with pepperoni, Canadian-style bacon, and green sweet pepper. Sprinkle with mozzarella and Parmesan or Romano cheese.

5. Bake for 10 to 12 minutes more or until cheese melts and sauce is bubbly. Makes 6 to 8 servings.

Make-ahead tips: Prepare pizza dough; divide into 2 equal portions. Place in plastic freezer bags. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator before using.

Prepare pizza sauce; cool. Transfer to freezer container. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator before using.

BAKED LINGUINE WITH MEAT SAUCE

Ricotta Cheesecake with Fresh Fruit
Because this cheesecake is lower in fat, the top may crack during baking. But don't worry about serving it to guests. Spooning the fruit on top will hide any cracks. In summer, try the fruits listed. In winter, use fresh peeled orange sections.

• 3/4 cup crushed graham crackers
• 2 tablespoons margarine, melted
• 1 8-ounce package light cream cheese (Neufchâtel), softened
• 1 15-ounce container fat-free or light ricotta cheese
• 1 8-ounce carton plain fat-free yogurt
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons lemon juice
• 1 tablespoon vanilla
• 6 or 7 egg whites or 3/4 cup (6 ounces) refrigerated or frozen egg product, thawed
• 2 kiwifruit, peeled and sliced
• 1/2 cup sliced strawberries
• 1/4 cup blueberries

For crust, in a small mixing bowl combine the crushed graham crackers and melted margarine. Press the mixture onto the bottom of a 9-inch springform pan. Bake in a 325 degree F oven for 5 minutes. Cool the crust.

In a large mixing bowl combine the cream cheese and ricotta cheese. Beat with an electric mixer on medium speed until smooth. Add the yogurt, sugar, flour, lemon juice, and vanilla. Beat on low speed until combined. Add the egg whites or egg product. Beat on low speed just until combined. Pour into the crust. Place the springform pan on a shallow baking pan in the oven.

Bake in a 325 degree F oven for 55 to 65 minutes or until center appears nearly set when gently shaken. Cool for 15 minutes. Loosen crust from the sides of the pan. Cool for 30 minutes more; remove the sides of the pan. Cool completely. Cover and chill cheesecake for 4 to 24 hours. Before serving, top cheesecake with kiwifruit, strawberries, and blueberries. Makes 12 servings.

Nutrition facts per serving: 214 calories, 7 g total fat, 3 g saturated fat, 19 mg cholesterol, 188 mg sodium, 29 g carbohydrate, 1 g fiber, 10 g protein, 16% vitamin A, 29% vitamin C, 15% calcium, 3% iron.

Chicken Soup with Mixed Pastas
With this recipe, you can make creative use of any extra pastas tucked away in your pantry. Break up longer pastas into small pieces. (This recipe first appeared in Better Homes and Gardens magazine).
Ingredients 4 cups reduced-sodium chicken broth 1 cup water 3 bay leaves 1 large onion, chopped 1 large carrot, chopped 4 cloves garlic, minced 4 ounces skinless, boneless chicken breast, coarsely chopped 2 ounces various small pastas (such as shells, rotini, ditalini, alfabetini, fusilli, and/or broken spaghetti) Fresh sage leaves 1 teaspoon olive oil or cooking oil Directions Prep Time: 25 minutes In a large saucepan bring chicken broth and water to boiling. Add bay leaves, onion, carrot, and garlic. Reduce heat and simmer, uncovered, for 10 minutes. In a medium skillet heat oil over medium-high heat. Add chicken; cook and stir about 3 minutes or till golden brown. Add chicken, pastas, and sage to soup; simmer, uncovered, for 8 to 10 minutes or till the larger pieces of pasta are cooked tender but slightly firm. Remove bay leaves before serving. Shrimp Scampi The trick to this recipe is to not overcook the shrimp. I like lots of garlic and butter which results in a tasty starter to any meal.  1 Pound Of Large Shrimp 4 Cloves Of Garlic, Minced 1/4 Cup Butter 1/4 Cup White Wine Salt & Pepper Dash Of Red Pepper Flakes 1/4 Cup Fresh Parsley, Chopped Garnish: Diced Tomato (Optional) Chopped Green Onions Heat the butter in a frying pan over medium heat. When hot, add the garlic and shrimp. Cook just a minute or two, until the shrimp turns pink. Remove the shrimp from the pan, and add the wine. Turn the heat up to medium high, and cook until the sauce thickens. Season with salt, pepper, red pepper flakes and parsley. Return the shrimp to the pan, and cook for another minute. Serve immediately, using the garnish if desired. Buon Appetito!

Pasta Salad

Take this tasty Italian salad with you to your next gathering.

• 1 7-ounce package rotelle pasta (large spirals) or ziti (cut tubes)
• 6 ounces provolone cheese, cut into 3/4-inch cubes
• 6 ounces Genoa salami, cut into strips
• 1 small zucchini, thinly sliced
• 1 small onion, thinly sliced and separated into rings
• 1/2 cup chopped green or red sweet pepper
• 1 2-1/4-oz. can sliced pitted ripe olives, drained
• 1/4 cup grated Parmesan cheese
• 1/4 cup snipped fresh parsley
• 1/3 cup olive oil
• 1/4 cup white wine vinegar
• 1-1/2 teaspoons dry mustard
• 1 teaspoon dried oregano, crushed
• 1 teaspoon dried basil, crushed
• 2 cloves garlic, minced
• 2 medium tomtatoes, cut into wedges
• Parsley sprigs (optional)

1. Cook pasta according to package directions; drain. Rinse with cold water and drain again.

2. In a large mixing bowl combine pasta, provolone cheese, salami, zucchini, onion, green or red pepper, olives, Parmesan cheese, and snipped parsley.

3. For dressing, in a screw-top jar combine olive oil, vinegar, dry mustard, oregano, basil, and garlic. Cover and shake well. Pour dressing over pasta mixture and toss lightly to coat. Transfer salad to a salad bowl. Cover and chill for 4 to 24 hours.

4.To serve, add tomato wedges and toss lightly. Garnish with parsley. Makes 8 main-dish servings.

Note: To tote to a pot-luck, pack salad, tomatoes, and parsley separately in a cooler with an ice pack. Assemble as above.

Recipe by Dani

SOUP
Acquacotta alla grossetana (cookedwater on the way from grosseto) 

This recipe is from Toscana, Grosseto area.

 Ingredient for 4 people: 2 onions (brown or white); ); peeled tomatos in tomato juice (tin of 400 gr. Or 1 lb-1/10); 1 big pepper (red or green); ¼ of lb of celery; 4 eggs; 4 slices of bread; olive oil, salt, pepper

 Cut all vegetables. Make a bit turn yellow the onions with some olive oil  in a wise frying-pan, then add the pepper and the celery and mix all. After 5 minutes add the tomatoes with their juice and cook for ½ hour, adding, if need, some water. When all vegetables are cooked, add a bottle of water (1 liter and ½ ), put salt, pepper and make to boll for 5 minutes. Then break  the eggs and put them in the soup, making attention to don’t  break them too much .Toast a bit the slices of bread and put it in the soup-plates, then put on bread 1 eggs in each soup-plate and add the soup.

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