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From: Ellie
To: phaedrus
Subject: RE:  Boscaiola   (Post of 3/5/02)
Date: Friday, March 08, 2002 9:20 AM

Hi Phaed!  I enjoy reading your site and copying recipes; I would 
like to offer you the following recipes for Pasta 
Boscaiola  - for future use.

Buon appetito!


 Tagliatelle alla Boscaiola 
Boscaiola means 'woodsman' in Italian; it usually means the 
sauce contains mushrooms. You can use any mushrooms, not
 necessarily the Porcini mushrooms shown above.

2 Tb good olive oil
3 cloves garlic, finely chopped
10 oz mushrooms, fresh or dried, soaked
14 oz can Italian plum tomatoes
Hot pepper or hot pepper flakes (optional, to taste)
Salt and black pepper
2 or more Tb Parsley
lb pasta (fresh if possible: tagliatelle, 
    fettucine or spaghetti, bucatini, penne)

Put 6 quarts of water to boil for the pasta.
In 1 Tb of the olive oil, sauté the garlic (from light gold to light brown, 
depending on your taste). Add the hot pepper at this stage if you choose to 
use it.
Add the tomatoes with the juice in the can. If they are whole, crush with the 
back of a wooden spoon or spatula. Add salt and pepper to taste. Cook on 
fairly high heat until the sauce is somewhat reduced, but still liquid, about 
15 minutes.
While the tomatoes are cooking, clean and dry the mushrooms with a damp 
cloth. Slice them to the thickness of a wooden match.
In a separate pan with the remaining Tb of olive oil, add the mushrooms and a 
pinch of salt, cover, cook gently on low heat for about five minutes. 
Mushrooms should give off enough moisture for cooking. Add a Tb of parsley, 
set aside and keep warm.
Cook the pasta to taste, usually slightly 'al dente' - "to the tooth", or a 
bit chewy or resistant to your bite (not crunchy). Drain, pour into heated 
serving bowl.
Pour the tomatoes over the pasta, stir. Add the mushrooms and stir again.
Season to taste with salt (carefully) and freshly ground black pepper, 
garnish with a pinch of parsley, and serve.  Makes 4-6 servings.
Cavatappi Alla Boscaiola 
Cavatappi with wild mushrooms & tomatoes.
Boscaiola = in the woodsman style.
Cavatappi = short helical, tubular pasta.

If fresh porcini are available use them instead of the dried and white 

2 oz dried porcini
4 tb extra virgin olive oil
1 tb (or more if desired) chopped garlic
1 tb chopped flat leaf parsley
10 oz white mushrooms, chopped into 1/2" dice
8 oz can of whole plum tomatoes, roughly chopped
black pepper
1 oz butter

Soak the porcini in about 8 fl oz of tepid water for 20 minutes or so.
Squeeze out any excess water, rinse and roughly chop. 
Strain the soaking liquid through kitchen paper.
Put olive oil and garlic into a pan and cook on a meduim heat until the garlic
begins to change colour.
Add parsley, porcini and soaking liquid, cook until liquid has evaporated.
Add fresh mushrooms, cook until all water they release has evaporated.
Add tomatoes, salt and pepper. Cook until tomatoes have reduced and seperated 
from the oil. Toss with the cooked pasta, butter and parmesan.

Pennette alla Boscaiola 
1 lb pennette (we suggest either Pennette Barilla 
     or De Cecco; if you can't find pennette, any kind 
     of maccheroni will do) 
6-7 oz of fresh mushrooms or 5 oz already cooked mushrooms 
5 oz of ham 
1/2 cup of cream or 1/2 glass of milk 
1 tb grated parmesan 

Fill a pot with water, salt it and bring it to boiling 
temperature, then cook the pennette or maccheroni (for 
as long as suggested on the packing). Meanwhile put some
 butter in a pan, wait till it melt and add fresh mushrooms
 (or you can use ready mushrooms) thinny sliced and bits of
 ham. Let them cook for ten minutes (till they brown). 
When ready strain the pennette and add them to the mushrooms
 and ham; add also the cream (you can use a little milk
 instead if you prefer a lighter dish) and the parmesan 
cheese. Mix the ingredients at low flame for a few minutes and serve. 
Serves 4.


  ----- Original Message ----- 
  From: Guy 
  To: phaedrus 
  Sent: Friday, March 08, 2002 7:11 AM
  Subject: Dish for Italian potluck spagetti supper

  Hi old friend.Hope this finds you and yours well.If you had to prepare 
  something to bring to a spagetti potluck dinner and you had time and 
  everything else you needed,and wanted it to be true Italian and impressive,
  what would you do. I'll let you know how it turns out if I go.
  Take care,
  Your friend,

Hi Guy,

Well, it wasn't too much trouble for me to come up with an idea. I like meat and seafood. This is not the best time of year for seafood, so..... One of my favorite Italian meat dishes is braciole or braciolone. You may choose to use a different recipe than the one below, but it's a good one. I'm not much for raisins, so I think I would use pine nuts instead. It would still be authentic.



  1 lb. top round steak (sliced thin)
  1/2 lb. ground beef
  1/4 cup bread crumbs
  1 egg, beaten
  4 Tbsp. Parmesan cheese
  4 Tbsp. raisins
  2 eggs, hard boiled
  4 bacon strips
  1/2 bunch scallions, chopped
  1 tsp. basil
  4 Tbsp. parsley, chopped
  1 garlic clove, chopped
  tomato sauce

  Place steak flat, layer strips of bacon over top. Combine the above 
  ingredients and layer over bacon. Place hard boiled eggs down the 
  center. Roll tightly and secure with string. Brown well on all sides 
  gently pour your favorite tomato sauce over meat. Cook slowly 1 hour. 
  Serve sliced with your favorite Colavita pasta. 


----- Original Message -----
From: CCR
To: phaedrus
Sent: Thursday, March 07, 2002 5:30 PM
Subject: Looking for McCalls recipe...

> Waaaay back in the 70s I bought a ***recipe card file from McCall's***
> (says copyright 1973 by McCalls Publishing Co, "Great American Recipe 
> Card Collection". It had a manicotti recipe unlike any other and after 
> loaning it to a friend some years ago have not seen it since.  
> I definitely remember that the recipe called for fennel seed and maybe 
> anise. It had meat and provalone/mozzarella cheese filling - no ricotta 
> or cottage cheese.  It was sooooo good and though I have been trying to 
> reproduce it, I can't recall all the ingredients...  If you've come across 
> it and would lead me to it, it would be WONDERFUL!    Thanks, -ccr


No way to track it from the card collection. All I can do is look for similar recipes. See below.



 Ingredients :
 2 pkgs. manicotti noodles (24)
 1/2 c. chopped onion
 1 1/2 lbs. ground beef
 16 oz. shredded Mozzarella cheese
 8 oz. tomato paste
 28 oz. tomato sauce
 1 tbsp. Italian spice
 1/2 tsp. basil
 1/2 tsp. celery salt
 1/2 tsp. fennel
 1 tsp. oregano
 1 tsp. garlic powder

 Preparation :
    Prepare manicotti noodles according to package.  Brown ground
 beef with onions.  Drain off grease and cool.  Transfer cooled meat
 to mixing bowl.  Add 8 ounces shredded cheese, tomato paste, 8
 ounces shredded cheese, tomato paste, 8 ounces tomato sauce and
 spices; mix well.  Fill shells with mixture.  Pour 1/2 remaining
 sauce in bottom of baking dishes.  Arrange stuffed shells in pans
 and top with rest of sauce.  Cover and bake at 375 degrees for 35
 minutes.  Remove cover, top with remaining cheese.  Bake 15 minutes.
 Baked  Manicotti

 Ingredients :
 Tomato Sauce:
1/2 c. olive or salad oil
 2 c. finely chopped onion
 2 cloves garlic, crushed
 2 cans (1 lb. size) tomato puree
 2 cans (2 lb. 3 oz. size) Italian plum tomatoes
 1/4 c. chopped parsley
 2 tbsp. sugar
 2 tbsp. salt
 3 tsp. dried oregano
 1 tsp. dried basil
 1/4 tsp. pepper
 1 tsp. fennel seed
Filled Shells:
2 pkgs. (12 shells each) manicotti
 Olive or salad oil
 1 c. chopped onion
 2 cloves garlic, crushed
 2 lbs. ground chuck
 1 egg, slightly beaten
 1 tbsp. salt
 1 tsp. dried oregano
 1/2 tsp. dried basil
 1/4 tsp. pepper
 2 pkgs. (8 oz. size) Mozzarella cheese
 1 c. grated Parmesan

 Preparation :
   1.  Tomato Sauce:  In 1/2 cup hot oil in large saucepan, saute 2
 cups onion and 2 cloves garlic, 5 minutes, until tender.  2.  Add
 rest of sauce ingredients, 1 cup water; bring to boil.  Lower heat;
 simmer, covered, 1 hour, stirring occasionally.  3.  Shells:  In 3
 tablespoons hot oil in large skillet, saute 1 cup onion and 2 cloves
 garlic, 5 minutes, until tender; remove.  4.  In same skillet, brown
 beef, stirring.  With slotted spoon, transfer beef to onion mixture.
  Add egg, salt, herbs, pepper, and 1 1/2 cups sauce.  Grate 1 1/2
 packages Mozzarella; stir into meat mixture.  With small spoon, fill
 raw manicotti with meat mixture.  5.  Preheat oven to 375 F.  Spoon
 4 cups sauce in bottom of 17x12x2 inch baking pan.  Arrange 3 rows
 of manicotti lengthwise (8 across).  Cover with remaining sauce;
 sprinkle with Parmesan.  Top with rest of cheese, sliced.  Bake,
 covered with foil, 60 minutes; bake, uncovered, 10 minutes.  Serves
 Baked  Manicotti

 Ingredients :
 1/2 c. olive or salad oil
 2 c. finely chopped onion
 2 cloves garlic, crushed
 2 (1 lb.) cans tomato puree
 2 (2 lb. 3 oz.) cans Italian plum tomatoes, undrained
 1/4 c. chopped parsley
 2 tbsp. sugar
 1 1/2 tbsp. salt
 3 tsp. dried oregano leaves
 2 tsp. dried basil leaves
 1/2 tsp. pepper
 1 tsp. fennel seed
 2 c. water
 1/3 c. olive or salad oil
 2 c. chopped onion
 2 cloves garlic, crushed
 2 1/2 lbs. ground chuck
 2 eggs, slightly beaten
 2 tbsp. salt
 2 tsp. dried oregano leaves
 1 tsp. dried basil leaves
 1/2 tsp. pepper
 3 (10 oz.) pkgs. frozen chopped spinach, thawed, drained, finely chopped
 1 (8 oz.) pkg. mozzarella cheese
 2 (8 oz.) pkgs. manicotti shells (16 shells ea.)
 2 c. grated Parmesan cheese
 2 (8 oz.) pkgs. mozzarella cheese

 Preparation :
    1. Make tomato sauce.  In 1/2 cup hot oil in a 5 quart Dutch oven
 or kettle,    saute 2 cups onions and 2 cloves garlic until tender,
 5 minutes.  2. Add remaining sauce ingredients (mash tomatoes with a
 fork) and 2 cups water.    Bring to boil, lower heat; simmer,
 covered and stirring occasionally 1 hour.  3. Meanwhile, make
 filling.  In 1/3 cup hot oil in large skillet, saute onions    and
 garlic until tender, about 5 minutes, turn into large bowl.  4. In
 same skillet, brown chuck, stirring to break up with wooden spoon,
 until    well browned, about 20 minutes.  Remove with slotted spoon
 to onion mixture.    Add egg, salt, herbs, pepper, chopped spinach
 and 3 cups sauce.  Mix well.  5. Coarsely grate 1 package
 mozzarella; stir into meat mixture.  6. Preheat oven to 375 degrees.
  In about 6 quarts rapidly boiling salted water    carefully place
 manicotti, a few at a time, stirring gently.  Boil 2 minutes    just
 to soften; drain.  With small spoon fill manicotti with meat
 mixture;    set aside.  7. Spoon a third of sauce into bottom of a
 large round cake pan, 16 1/2" in    diameter, 2" deep.  Arrange
 spoke fashion half of the filled shells on top of    sauce (see
 note).  Cover with a third of sauce, sprinkle with Parmesan
 cheese.  Place remaining manicotti on top spoke fashion.  Top with
 the    remaining sauce, arrange slices of mozzarella cheese on top
 of manicotti.    Sprinkle with remaining Parmesan cheese.  8. Cover
 tightly with foil.  Bake 60 minutes.  Remove foil, bake, uncovered,
 15    minutes or until bubbly if desired.  Sprinkle with Parmesan
 and chopped    parsley before serving.  NOTE:  Two 9"x13"x2" baking
 pans may be used; divide manicotti, sauce and cheese between the two
 pans.  Bake, covered 40 minutes, uncovered 10 minutes.  Sauce and
 filling can be made a day ahead and refrigerated.  Cook manicotti
 shells and assemble before baking.

Pilaf with Walnuts

 ----- Original Message ----- 
  From: Miriam 
  To: phaedrus
  Sent: Friday, March 08, 2002 7:31 AM
  Subject: recipie help

  good morning.  your 'website' is a delightful 'find'!  Perhaps you 
  could assist me, too.  I used to make a chicken-rice pilaf with 
  walnuts and found the recipe in either Woman's Day or Family Circle 
  around 1971-1973.  
 --- Miriam 

Hi Miriam,

Below are several chicken-rice pilaf recipes with walnuts.


  Chicken  Rice  Pilaf

   Ingredients : 
   2/3 c. long grain rice, uncooked
   2/3 c. broken thin spaghetti
   1/3 c. olive oil
   3 c. chicken broth
   1 c. broccoli florets
   1/4 tsp. thyme
   1 c. chicken or turkey
   1/2 c. sliced green onions
   1/4 c. chopped walnuts
   1/4 c. diced red pepper

   Preparation : 
      In oil, add rice and pasta; brown 5 minutes.  Add broth, broccoli
   and simmer 15 minutes.  Add remaining ingredients; cover and simmer
   15 minutes. 
   Chicken  Pilaf

   Ingredients : 
   1/4 c. butter or margarine
   1 c. chopped onion
   1/2 c. chopped celery
   1 c. uncooked rice
   1/2 tsp. each basil and oregano or Italian seasoning
   1 tsp. Accent
   2 c. cooked chicken, cut or leftover turkey may be used
   2 chicken bouillon cubes
   2 c. water
   3/4 c. chopped walnuts

   Preparation : 
      Melt butter in large skillet or Dutch oven.  Add onion and
   celery, cook, stirring until tender.  Add raw rice and seasoning and
   cook until rice is golden.  Add all remaining ingredients except
   walnuts.  Bring to boil.  Lower heat, cover and cook 20 to 25
   minutes until liquid is absorbed.  Add walnuts and serve. Serves 5
   to 6.
   Chicken  Pilaf

   Ingredients : 
   2 c. cooked chicken in strips
   1/2 c. butter
   1 tbsp. instant minced onion
   1/3 c. walnuts, chopped
   1/2 tsp. pepper
   1/4 tsp. ground coriander
   2 c. rice, uncooked
   4 c. chicken broth
   2 med. tomatoes, chopped

   Preparation : 
      Saute chicken in butter in large skillet 3 minutes.  Add instant
   onion and walnuts, cook 2 minutes.  Season to taste with salt,
   pepper, and coriander.  Add rice and cook over medium heat 5
   minutes, stirring constantly.  Add chicken broth and tomatoes; bring
   to boil, cover, simmer 20 minutes or until rice is cooked and liquid
   absorbed.  Turn off heat and let stand 5 minutes before serving.

Coriander Cookies

  ----- Original Message ----- 
  From: Miriam 
  To: phaedrus
  Sent: Friday, March 08, 2002 7:31 AM
  Subject: recipie help

 Also, I used to have a recipe for coriander cookies that were ball-shaped 
 and ever so good, but, alas, that recipe has also disappeared.  
 Any assistance in regaining these tasty treats is greatly appreciated.
   --- Miriam 

Hi Miriam,

Below is the only coriander cookie recipe that I could locate.


  Coriander  Cookies

   Ingredients : 
   2 c. flour
   1 c. sugar
   2 tbsp. ground coriander seeds
   3/4 c. softened butter
   1 egg, beaten
   1 tsp. vanilla
   1 tbsp. milk

   Preparation : 
      Mix together first 3 ingredients.  Stir in butter.  Mix together
   the next 3 ingredients and add to the first bowl.  Roll into 1/2
   inch balls.  Place on cookie sheet.  Flatten with a fork.  Bake at
   400 degrees for 6-8 minutes.  Don't overcook.  Cool on rack. 


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