5 cups water
1½ cups dried white beans: navy, baby
lima, or northern
1 onion, coarsely chopped
2 cups canned Italian-style tomatoes, with
1 cup each of celery and carrots, finely
chopped and sliced
3 cloves garlic, coarsely chopped, or 1
teaspoon garlic granules
½ pound cooked smoked ham, chopped
3 bay leaves
½ cup macaroni (shells, bows, or elbows),
Salt and pepper, to taste
YouTube - pasta e fagioli/ Pasta and ½ cup Parmesan cheese, grated, for
Beans Abruzzo Stile Stilo Abruzzese garnish
Place water and beans in saucepan.
Bring to a boil over high heat for 3 minutes and remove from
Cover and set aside for 1 hour.
Add the onion, tomatoes, celery, carrots, garlic, smoked ham,
and bay leaves.
Mix well and bring to a boil over high heat.
Reduce to simmer, cover, and cook until beans are tender
(about 1½ hours). Stir frequently.
Add macaroni and mix well. Cover and continue simmering
until macaroni is tender (about 12 minutes).
Remove and throw out bay leaves before serving.
Serve hot soup in individual bowls with a side dish of
Parmesan cheese for the guests to sprinkle into their soup.
Serve with crusty bread to dip in the soup.
1 cup butter or margarine
at room temperature
½ cup heavy cream
½ cup Parmesan cheese,
1 pound cooked pasta,
such as fettuccini (cook
according to directions on
Salt, pepper, and ground
YouTube - Chicken Fettuccine nutmeg to taste
Alfredo Recipe - How to Make
Chicken Fettuccine Alfredo
Cook pasta according to directions on package. Warm a serving
bowl in the oven set to the lowest temperature until ready to use.
Place butter or margarine in a mixing bowl, and using a wooden
spoon, beat until light and fluffy. Gradually add cream and mix until
Add the cheese by Tablespoon, beating well after each addition.
Using oven mitts, remove the heated serving bowl from oven and
place on a heatproof work surface.
Place the drained, cooked pasta in the warm bowl and add cheese
Make sure all the pasta is coated with the sauce.
Add salt, pepper, and nutmeg to taste and continue to coat pasta.
Serve while very hot with a side dish of grated cheese.
The dish goes well with a green salad with Italian dressing and
warm garlic bread.
1 teaspoon flat-leaf
1 small zucchini (known
1 Tablespoon olive oil
YouTube - Frittata - Italian Omelette Salt and pepper to
Place eggs and parsley into a bowl and beat well.
Heat oil in a skillet over medium heat.
Swirl the oil around in skillet to coat the bottom. Add
the egg mixture.
Arrange zucchini slices in a single layer on top of the
Cook for 3 to 4 minutes. Hold a lid over the pan, and
turn the pan over, flipping the frittata into the lid.
Carefully slide the frittata back into the skillet, cooked
side up. Cook other side until firm, about 2 more
minutes. Add salt and pepper to taste.
Cut into 4 or 6 wedges.
6 slices of crusty
white bread, cut ½- to
¾-inch thick, slices
each cut in half
2 cloves garlic, lightly
¼ cup extra virgin
YouTube - Bruschetta Salt
1. Grill or broil the bread on each side.
2. Rub each slice with a crushed garlic
clove, letting the juices sink into the bread.
3. Sprinkle olive oil and salt on the bread.
4. Serve warm, if possible.
6 medium to large
California tomatoes, cut
into large chunks 1 small
garlic clove, minced 1
Tbsp. minced shallot 1/2
medium onion, chopped 3
Tbsp. coarsely chopped
fresh basil 3 to 4 Tbsp.
balsamic vinegar 6 to 8
Tbsp. olive oil Salt and
black pepper to taste
YouTube - Ciao Italia 613-r0805
Tabasco sauce to taste
Uncooked Tomato Sauce (optional)
3 1/2 cups shredded
coconut 1/2 cup
unsalted butter 1 cup
vegetable shortening 2
cups sugar 5 eggs,
separated 2 cups cake
flour 1 teaspoon baking
soda 1 cup buttermilk 1
teaspoon pure vanilla
YouTube - How to Make Italian extract 1/2 cup
Crème Cake : Combining Egg
Whites & Batter for Italian Cream
Heat oven to 325F. Spray 3 8-inch cake pans with non- stick
vegetable spray. Dust with flour. Spread coconut out on a cookie
pan and bake about 3 minutes, toss and bake another 3 minutes,
until coconut is lightly toasted. Set aside. Cream butter, shortening
and sugar together until fluffy. Beat in egg yolks, 1 at a time. Sift
together flour and baking soda. Add flour mixture and buttermilk
alternately to the creamed mixture, beginning and ending with flour.
Stir in vanilla, 1/2 cup coconut and pecans. Beat egg whites until stiff.
Fold into cake mixture. Divide batter between prepared pans. Bake
in hot oven 40 to 45 minutes or until a toothpick inserted near center
comes out clean. Invert on cooling racks until cool.
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