Date sent: Wed, 12 Jan 2000 14:33:45 EST
> I am looking for a recipe I think is called Mastaccioli. It is a
> casserole dish with hambuger, a sauce , mastaccioli noodles and cheese
> over the top and then baked. I dont know exactly how it is made. It is
> great for a croud. Could you help me please as I want it to serve at a
> large party. Thank you ever so much
No problem. Of the ones I found, one of the two below is probably the one you want.
Mostaccioli and Beef
6 ounces uncooked mostaccioli (about 1-1/2 cups)
1 pound extra-lean ground beef
1/2 cup chopped onion (about 1 medium)
2 teaspoons chopped fresh or
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 (8-ounce) can tomato sauce
1 clove garlic, finely chopped
1 tablespoon margarine
2 tablespoons all-purpose flour
Dash of ground nutmeg
1-1/2 cups low-fat milk
1/4 cup grated Romano cheese
Cook mostaccioli as directed on package--except omit salt; drain.
Cook ground beef and onion in 10-inch nonstick skillet, stirring
frequently, until beef is brown; drain. Stir in oregano, salt,
cinnamon, 1/8 teaspoon nutmeg, the tomato sauce and garlic.
Heat oven to 350 degrees. Alternate layers of mostaccioli and beef
mixture in ungreased 2-quart casserole. Heat margarine in 1-quart
saucepan over low heat until melted. Stir in flour and dash of
nutmeg. Cook over low heat, stirring constantly, until smooth and
bubbly; remove from heat. Stir in milk. Heat to boiling, stirring
constantly. Boil and stir 1 minute. Spoon sauce over mostaccioli
and beef mixture. Sprinkle with cheese. Bake uncovered about 35
minutes or until cheese is light brown. 6 servings
2 T. olive oil
1 lb. ground beef
1/4 cup onion (chopped)
2 cloves garlic (minced)
1/2 lb. mushrooms (sliced)
1 large can (28 oz.) Italian style tomatoes
1 can (8 oz.) tomato sauce
1/4 cup parsley (chopped)
1 T. fresh basil (chopped), or 2 T. dried
1 lb. mostaccioli
grated parmesan cheese
Heat oil and add ground beef, onion and garlic. Cook until beef is
crumbly and onion is tender. Add mushrooms and cook until
Crush tomatoes with liquid and add to meat mixture with tomato
sauce, parsley, and basil. Bring to a boil, reduce heat and simmer
over low heat for 1 hour, stirring occasionally.
Cook mostaccioli per package instructions. Drain. When ready to
serve, toss mostaccioli with sauce and top with parmesan
Date sent: Tue, 11 Jan 2000 23:07:47 EST
Subject: Ravioli Recipes
> Dear uncle Phaedrus:
> Thanks for the pasta recipes they are great. If you can help me I am
> looking fro A very good crab meat ravioli, chicken and Broccoli Rab
> ravioli, and cheese ravioli. thank you
I could not locate a chicken and broccoli ravioli dish anywhere. The first
recipe below was the only crabmeat ravioli recipe that I could find, but it's
not very authentic. Better perhaps to use the second recipe, which calls for
lobster, but substitute the crabmeat, if you wish. Finally, at the bottom is
an excellent authentic cheese ravioli recipe.
Seafood Ravioli With Tomato Sauce
8 oz Herb and Garlic Cream Cheese
3/4 c Chopped Crabmeat
36 Wonton wrappers
1 15 oz can tomato sauce
Directions: Stir cream cheese and crab meat in a bowl until well blended.
Place 1 T of cream cheese mixture in the center of half of the wonton
wrappers. Brush edges with water. Top with additional wonton wrapper and
press edges together to seal, taking care to press out air. You can make
square shaped ravioli by cutting the edges; round by using a 3-inch biscuit
cutter; or triangle by folding wrappers in half, tip to tip. After you have
stuffed and shaped all the ravioli, bring 1 1/2 qts water to a boil in a large
saucepan. Cook ravioli, a few at a time, 2 to 3 minutes or until they rise to
the surface. Remove with slotted spoon and top with tomato sauce to serve.
Ravioli di Astice in Salsa di Radicchio
Lobster Ravioli in a Radicchio Sauce
For the filling:
1 lobster, weighing about 2 pounds
The juice of a small lemon (or half a large one)
1/2 pound red radicchio di Treviso, washed, lightly oiled, and seared
on a grill until cooked but not burnt (you can use a lightly oiled griddle
if need be, or a broiler).
Dry white wine
For the pasta:
A whole egg plus two yolks
1 cup flour
3/4 cup fine-grained semolina
For the sauce:
1/2 pound red radicchio di Treviso, washed and coarsely shredded
1/2 cup unsalted butter
Salt & pepper to taste
2 tablespoons minced parsley for garnish (optional)
Begin by preparing the pasta (you can also buy several sheets of
ready-made fresh pasta if you prefer) from the yolks, egg, flour,
semolina, a tablespoon of olive oil, and just a little water, following
the instructions given for home made pasta.
Wrap the finished dough in a moist cloth and let it rest for an hour.
In the meantime, boil the lobster for five minutes, then remove and
shell it (or them), and chop the meat. Chop the grilled radicchio
too, and combine it with the lobster, seasoning the mixture with a
tablespoon of olive oil, the lemon juice, a light sprinkling of white
wine, and salt, pepper and cayenne pepper to taste (go easy on
Make a simple radicchio sauce by melting the butter in a skillet,
and sautéing the radicchio until it is thoroughly wilted, then
seasoning it with salt and pepper to taste. Set it aside in a warm
Divide the pasta into two equal portions and roll one out till it's
almost paper thin. Distribute the filling in teaspoon-sized mounds
about an inch apart, then roll out the other piece to a sheet the
same size as the first. Lay the second sheet over the first, tamp
the sheets down well so they stick to each other, and cut the
ravioli free with a serrated pasta wheel. Simmer them for 3-4
minutes in lightly salted boiling water, and serve them with the
radicchio sauce, garnishing with parsley if you like.
Ravioli di Ricotta
1 cup very fresh ricotta cheese
2 tablespoons of grated Parmigiano
salt and pepper to taste
1/2 cup melted butter
1 cup grated Parmigiano
Several leaves of sage (optional)
Begin by preparing your pasta (you can buy several sheets of
ready-made fresh pasta if you prefer)
Crumble the ricotta in a bowl with a fork, then add the Parmigiano
and the eggs and work the mixture till it’s a uniform paste. Taste
and correct seasoning, remembering that the filling should be mild.
Cover the filling and let it rest a half hour or more in a cool place.
Make your raviolis and cook the ravioli in boiling water, draining
them with a slotted spoon and transferring them to a bowl.
Meanwhile, melt the butter, flavoring it with the sage, if you are
using it. Stir the melted butter and the grated Parmigiano into
the ravioli and serve.
Date sent: Mon, 24 Jan 2000 22:12:47 -0500
> I'm looking for the Saint Joseph's bread recipe, made with Anise seeds
Try this one. It makes a lot of bread, but I don't see that there
would be any problem with halving the recipe, if you don't want to
make such a large amount of bread.
St. Joseph Bread
5 lb. flour
2 Tbs. salt
1 3/4 cups sugar
2 tbs. baking powder
2 tbs. anise seed
Combine these ingredients in a large bowl
Work in 1 1/4 cups crisco
In another bowl combine:
4 1/2 cups warm water
3 pkgs. of yeast or 3 tbs. of yeast
Dissolve yeast in warm water
Add 5 eggs, beaten
Add liquid ingredients to four and crisco mixture. Mix well and
knead on floured surface. Place in greased bowl and allow to
rise until double in size. Then cut into 25 pieces and form into
shape of cross, bambino, heart, beard, crown, or staff. Allow to
rise a second time, brush with beaten egg and sprinkle with
sesame seeds. Bake at 350* until golden brown. Cool.
Date sent: Sun, 30 Jan 2000 17:01:00 +1300
Subject: Italian Pot Roast
> Dear Phaedrus
> I am looking for a recipe titled Stracotto del Barolo, which is a form
> of Italian pot roast originating in the Piedmont area of Northern Italy.
> Yours sincerely
> Nick Greenhill
If this reply gets to you, you should note that your e-mail return
address is configured incorrectly. This is the third try, the first two
being returned as undeliverable. I am trying this one omitting the "pop."
from the return address.
This was quite a task. The only authentic Piemonte stracotto
recipe that I could find was in Italian. If you speak Italian, it's the
first recipe below. In case you do not speak Italian, I have translated
the recipe just below that. This recipe does not give very specific
amounts for the ingedients. I am also including some very similar Italian
pot roast recipes that are not specifically Piedmontese, but will help you
have some idea of the amounts of the ingredients used and some tips on
preparing this type of dish. They are below the translation.
Stracotto di manzo al Barolo
Ingredienti per 6 persone
1 Kg di carne magra di manzo (la parte della coscia), prezzemolo,
salvia, aglio , cipolla, carota, sedano, poca farina, una bottiglia di
Barolo, olio d'oliva, poco burro, noce moscata, sale e pepe.
Ponete nella casseruola qualche cucchiaiata di burro, olio e cipolla
affettata. Soffriggete questi ingredienti, poi sistematevi la carne
dopo averla passata nella farina, spolverizzatela con prezzemolo,
aglio, romsarino e il resto delle verdure tritate. Fate dorare la carne da
tutte le parti, quindi bagnate con il Barolo. Fate evaporare quindi salate
e pepate. Proseguite poi la cuttura per circa tre ore a recipiente
coperto. Servite la carne a fette coprendola con il suo sugo, ben denso
passato prima al setaccio
Piedmontese Pot Roast of Beef with Barolo Wine
Ingredients for 6 persons
1 Kg of lean beef, Italian parsely, sage, garlic, onion, carrot, celery, a
little flour, one bottle of Barolo wine, olive oil, butter, nutmeg, salt
You place in a casserole dish some spoonfuls of butter, olive oil
and sliced onions. Saute these ingredients, then brown the meat
after dredging it in the flour. Cover with the parsely, garlic, the
herbs and the rest of the chopped vegetables. Brown the meat on
all sides to seal it, then add the Barolo wine. Simmer a while to
reduce the liquid & evaporate the wine, then add salt and pepper.
Cover and place in a preheated oven(150C/300F/Gas 2). Continue
cooking for approximately three hours in the covered casserole.
Slice the meat and serve the dish with its gravy, straining the gravy if
you prefer smooth gravy.
Beef braised in wine (Stracotto)
To Serve Eight
1 tablespoon oil
25 g (1 oz) butter
1 small onion, chopped
1 small carrot, chopped
1 celery stick, chopped
1.5 kg (3 lb) piece beef topside, boned aitchbone, top or middle rump
200 ml (7 fl oz) full-bodied red wine (Barolo is fine)
200 ml (7 fl oz) beef stock
1 tablespoon tomato purée
1 sprig thyme
1 bay leaf
salt and pepper
Heat the oil and butter in a flameproof casserole, add the onion,
carrot and celery. Fry gently for 5 minutes, stirring occasionally.
Increase the heat, add the meat turning until sealed. Add the wine,
bring to the boil and simmer until well reduced.
Add the stock, tomato purée, herbs and salt and pepper to taste.
Bring to simmering point, cover and cook in a preheated cool
oven(150C/300F/Gas 2) for 3 hours or until tender.
Discard the herbs. Slice the meat thickly, arrange on a warmed
serving dish and keep hot.
If necessary, reduce the sauce to about 150ml (qtr pint) by boiling
uncovered, stirring frequently. Check the seasoning and spoon over
Preparation time: 20 minutes.
Cooking time: two hours 30 minutes.
1.5kg beef (shoulder, brisket chuck or stewing).
5 tbsp extra-virgin olive oil.
2 sticks of celery.
One garlic clove.
One glass red wine (Barolo is fine).
Tie the joint of beef firmly and brown well in a saucepan with high
sides. Chop or slice the onion, carrot and celery and add to the
meat with the clove of garlic. Sauté for ten minutes. Increase the
heat, add the glass of wine and allow to evaporate, taste for salt
and add the peeled tomatoes. Lower the flame and cook gently for
two hours with the lid on the pan. Before removing from the heat,
add the roughly chopped parsley. If, at the end of the cooking time, the
sauce seems a bit too liquid, increase the heat for a couple of minutes,
add a drop of oil and allow to reduce. Cut the beef joint into slices and
arrange on a warmed serving dish. For a smoother sauce, put in the blender
briefly, reheat and then pour it over the sliced meat. Serve immediatly.
The name of this recipe actually means "overcooked", but in fact it is a
good description, as it is intended for the tougher, tasty cuts of meat
which require long, slow cooking. Before the discovery of America and the
importation of tomatoes, stracotto was cooked with agresto - a sauce made
from crushed, tart grapes, boiled and flavoured with cloves, cinnamon and
the juice of squeezed onion.
Stracotto Del Granduca
(Pot Roast Grand Duke Style)
2 pounds lean beef roast (Eye of the round)
Chopped garlic, rosemary, pine nuts, toasted almonds and golden
3 tablespoons extra virgin olive oil
Salt and pepper to taste
1 small red onion, chopped
1 rib celery, chopped
6 carrots, chopped
1 sprig rosemary
1 tablespoon each: golden raisins, pine nuts, almonds
1 bottle red wine (Barolo is fine)
1) With a sharp knife, make small deep slits all over the meat. Fill the
incisions with the chopped mixture. Rub the meat with olive oil and
sprinkle with salt and pepper. Set aside.
2) In a large casserole, heat two tablespoons olive oil and add the
chopped onion. Cook until onion is translucent. Sear prepared
meat on all sides. Add the vegetables, rosemary, golden raisins
and nuts. Cook for 5 minutes then add wine. Cover and cook,
turning the meat occasionally, for about three hours.
3) Take the meat out, place on a cutting board and cover with foil.
In the meantime, coarsely puree the sauce and pour it back in the
casserole. Slice the meat across its grain in 1/2 inch thick slices
and place in casserole covering with sauce.
4) Cook until very tender (approximately another hour). Serve with
the sauce spooned over.
This is a modern rendition of a recipe that dates back to the Italian
Renaissance. In those days meat was not always fresh, therefore the
abundance of herbs and spices needed to hide unpleasant odors. In today's
version, we can fully enjoy the splendid aroma emanating from this dish
along with deliciously tender meat.
In order to sear the meat, you need to brown it on all sided. This
creates a crust which traps the meat juices inside, allowing the
meat to remain tender and moist during the long cooking period.
This dish is prepared using Braising technique. The meat is seared
and then enough liquid is added to the pot to reach only halfway up
to the sides of the roast. This combination poaching/roasting
method is recommended for thicker and not so tender cuts of
meat. While the liquid slowly evaporates, it provides flavor and
richness to the meat.
Always let a roast rest for 10 minutes, covered with foil after you
take it out of the pot. While the meat cooks, all its juices collect to
the center of the meat. Letting the meat rest for a while allows the
juices to re-distribute themselves throughout the meat, making the roast
tender and juicy.
If the gravy is too thin, let it reduce by boiling down for a few
Some people like some texture in their gravy, but if you prefer a
smooth consistency, process it for a longer period of time in the
Sent: Monday, April 03, 2000 17:45
Subject: (no subject)
> I am trying to locate a recipe for Chicken Rustico. It has chicken,
> chunks of pork and sausage in a brown sauce.
> Thank you.
The only recipe that I could locate for "Chicken Rustico" did not include
pork or sausage. I am sending it anyhow, although it's not what you are
looking for. It does have the same name. The only references that I could
find to "Chicken Rustico" were on the menus of Italian-American restaurants.
This dish may be something created by restaurateurs rather than being an
authentic old-country Italian dish.
3 oz. sweet vermouth
2 oz. water
12 chicken thighs, deboned
5 plump tomatoes or 2 lg. reg. tomatoes, chopped into sm. pieces
Salt to taste
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/3 tsp. thyme
Using a large frying pan, pour in 1 1/2 ounces vermouth. Add the
water and the chicken. Brown for approximately 12 minutes on
medium-high heat, adding the remaining 1 1/2 ounces vermouth as
liquid is absorbed. Add the tomatoes, salt, pepper, garlic, and
thyme. When it begins to boil, lower heat to medium-low. Cook
uncovered for 20-25 minutes, stirring frequently. Remove from heat
and serve. Makes 4 servings. NOTE: While browning, more water can
be added if needed. Serve over rice or noodles. NOTE: To remove
skin from tomatoes drop tomatoes boiling water for 30 seconds.
Remove put in cold water, take from cold water, then skin can be