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rum custard cake
Rum Custard Cake
Orange cake
4 eggs, separated
1 cup granulated sugar
1 cup sifted flour
1/4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons hot water
zucchini omelet
Zucchini Omelet (Frittata di Zucchine)
A variety of vegetables may be used in place of zucchini.
tuscan-style ribollita
Tuscan-Style Ribollita
6 slices (1/2-inch thick) day-old crusty French bread
3 cloves garlic
Black pepper, to taste
1 tablespoon olive oil
1 tablespoon chicken broth
veal rolls, roman style
Veal Rolls, Roman Style (Saltimbocca alla Romana)
1 1/2 pounds boneless veal round steak, 1/2 inch thick
1/4 teaspoon dried sage leaves, crushed
1/4 teaspoon pepper
wine custard
Wine Custard (Zabaglione)
Eat this thin custard freshly made and warm. It is also a wonderful sauce for fresh berries, plain cake or fruit-filled cr?pes.
veal parmigiana
Veal Parmigiana
Sauce
3 cloves garlic, minced
1 (20 ounce) can tomatoes
4 tablespoons olive oil
1 1/2 teaspoon salt
1 medium onion, chopped
sweet ravioli
Sweet Ravioli
1 cup butter or margarine, softened
2/3 cup granulated sugar
1 egg, beaten
1 teaspoon grated lemon rind
1/4 teaspoon almond extract
tomatoes, peppers and onions
Tomatoes, Peppers and Onions (Peperonata)
Toss marinated olives into this dish if you like.
sunday night lasagna
Sunday Night Lasagna
Sauce
2 medium-size onions, diced
2 red bell peppers, diced
2 tablespoons minced garlic
2 tablespoons olive oil
1 1/2 pounds ground beef chuck
