Ritas Recipe From Felina In Italy Recipes

RITA'S RECIPE FROM FELINA IN ITALY

Steps:

• Preheat oven to 300°F.
• Heat the oil in a skillet and gently fry the eggplant, peppers and garlic for about 15 minutes.
• Cut the bread in half lengthwise.
• Divide the eggplant mixture, tomatoes, and escarole between the bread halves.
• Place in oven and bake for 15-20 minutes.
• Sprinkle with wine vinegar, capers, olives and basil.

GRANDMA RITA'S RISOTTO

Steps:

• Boil gizzards in a small pot of water for 10 minutes. Drain and let cool and clean. Blend in food processor or blender until pieces are very small.
• Simmer chicken broth in separate pot, keeping it hot.
• Heat oil (medium heat) in a large saucepan. Add onions. Season with salt and pepper, and saute for 4 minutes. Add garlic and cook 1 more minute. Add gizzards, tomato paste and water. Season again with salt and pepper and simmer for 45 minutes.
• Add rice and stir to coat. Add 1 cup of hot chicken broth. When the stock is absorbed into the rice, add 1 more cup (remember to stir the rice constantly during this process). Repeat until all broth is absorbed and the rice is tender. Add more salt and pepper if necessary. Serve with Parmesan.

RITA'S SELF-RISING CORNBREAD MIX

Steps:

• Mix cornmeal, flour, milk powder, baking powder, salt together in a bowl.

GRANDMA RITA'S MEATBALLS

Steps:

• Soften bread in milk and squeeze dry to break bread into pieces.
• Add to hamburger the bread, onion and salt/pepper to taste. Add a dash or two of worcestershire to the meat mixture as well-but not alot.
• Shape into large balls- (a little larger than golfballs- some say little softballs) Melt butter in large skillet.
• Add the worcestershire sauce to melted butter.
• Brown the meatballs in butter- until well browned.
• Remove meatballs to separate plate.
• Add a bit of water to deglaze pan-- add soup and stir well.
• Add the meatballs and cover and simmer for 20 minutes.

RITA'S PASTA AND MEAT SAUCE

Steps:

• In a large skillet over medium heat, combine ground beef, onion and garlic. Cook until meat is evenly brown. Drain excess fat. Stir in carrots, bell pepper, diced tomatoes and stewed tomatoes with juice. Season with onion powder, parsley, cayenne pepper, salt and pepper. Cover, and simmer 15 minutes. Stir in tomato sauce and sugar. Simmer 15 minutes more.
• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain. Toss pasta with meat sauce until evenly coated, and serve with crumbled Gorgonzola.

RAITA

Steps:

• Mix all the ingredients and season. Serve sprinkled with extra garam masala.

RAITA

Steps:

• In a salad bowl, whisk together the yogurt, sour cream, cumin, paprika and garlic.
• Add cucumbers and tomatoes; toss and chill before serving.