By Alphonse Bisignano
Introduces the land, humans, and neighborhood cooking of Italy and comprises recipes for such dishes as Minestrone soup, spaghetti with meat sauce, and chook cacciatore.
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Additional resources for Cooking the Italian Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
3. In a large serving bowl, combine pesto and linguine, toss well, and serve. Preparation time: 15 minutes Cooking time: 15 to 20 minutes Serves 4 to 6 *This is a basic pesto, but there are countless variations on the standard recipe. Add ø c. toasted pine nuts, ø c. lemon juice, or µ c. fresh parsley when blending to change the flavor of your pesto. 61 62 Hot Cross Buns Many Italians enjoy hot cross buns on Good Friday and over Easter weekend, but they make a good treat any time of the year.
Although in modern times extended family does not always live under one roof, as was com mon in the past, Italian families still try hard to be together for cel ebrations. Friends also visit each other during the holidays to share treats and good wishes. Since the company and the conversation are just as important as the food itself, these gatherings may easily last for hours. The following recipes all have special connections to particular holidays or festivals, but many of them are also eaten year-round in Italy.
If needed, season with a little salt. Serve immediately. Pass more grated Parmesan cheese at the table. Preparation time: 10 minutes Cooking time: 40 minutes Serves 6 Spaghetti with Meat Sauce/ Spaghetti al Sugo 1 15-oz. can tomato sauce 1 12-oz. can tomato paste µ c. water 1 small onion, finely chopped 1 clove garlic, minced 1 3-oz. can mushroom pieces and liquid ¥ tsp. nutmeg ø c. sugar 1 lb. lean ground beef* ¥ c. tomato juice or water ¥ c. grated Parmesan cheese 8 oz. spaghetti noodles, uncooked 1.