Z - Zucca

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Y

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X

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W

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V

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U

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T - Timbale

Timbale, a drum-shaped pie filled with pasta, vegetables, chicken, ham, etc. 

I usually make timbale for Epiphany/Twelfth Night, because it is a food containing a filling, representative of a gift being offered by the Three Kings.

TIMBALE

Pie crust dough for a double crust

6 slices smoked provolone cheese

1 1/2 cups cooked mini penne pasta

1 cup peas

1 cup ham, cubed

2 cups cooked chicken, shredded and seasoned

1/2 cup ricotta cheese 

Roasted red pepper strips  

1 1/2 cups alfredo sauce

Preheat oven to 425*.

Arrange bottom crust in 12" deep dish pie pan or springform pan.

Line bottom of crust with provolone slices.

Combine penne and peas with 1/2 cup alfredo sauce, and spread over provolone.

Continue adding layers: ham, spoonfuls of ricotta, chicken and pepper strips.

Pour remaining alfredo sauce over all.

Top with second pie crust and seal edges.

Cut slits to vent.

Place on baking sheet and bake about 45 - 50 minutes until golden brown.

Let stand 10 minutes before slicing to serve.

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S - Spumoni

 

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R - Ravioli

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Q

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P - Pasta Faigole + Panettone

Pasta fagioli - stew with pasta and beans

Panettone - holiday bread

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O

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N

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M

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L - Lentil Soup

An Italian New Year's tradition: 

the lentils represent coins, so the more soup you enjoy

the more prosperous you'll be in the coming year!

LENTIL SOUP

1 1/2 cups dried lentils (1/2 lb )
4 cups water
1 Tablespoon olive oil
1 lb Italian sausage (I use spicy, but sweet/mild is fine too)
2 ribs celery, sliced
1/2 lb carrots, peeled and sliced
2 14.5 oz cans diced tomatoes, drained
2 bay leaves
salt + pepper to taste
2 Tablespoons chopped parsley

Rinse lentils with warm water in a colander before cooking.
Put rinsed lentils and 4 cups water in a large pot, and bring to a low boil.
Reduce heat and simmer for 1/2 hour - 40 minutes, until lentils have become tender and have absorbed much of the water.
Meanwhile, in another large kettle, heat olive oil.
Slit casings on Italian sausage and crumble the sausage out into the oil.  Discard casings.
Brown crumbled sausage well.
Add chopped celery and sliced carrots and continue cooking until veggies begin to soften.
Add diced tomatoes and bay leaves to the sausage-veggie mixture and let all simmer.
When lentils are done, add them, along with remaining cooking water, to the mixture in the soup kettle.
Gently mix all to combine.
Taste before seasoning -- the sausage and pan drippings plus the juice from the tomatoes will have created a nice savory flavor base that might taste just right already.
If necessary, season to taste with salt and pepper.
Remove bay leaves before serving.
Add chopped parsley.
Serve hot topped with grated Parmesan cheese if desired.

About 6 - 8 servings, depending on how wealthy you want to be in the coming year! 

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K

Kimchee kibbeh kombucha kumquat 
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J

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I - Italian Roast

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H

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G - Gnocchi

 

Gnocchi are little potato dumplings, enjoyed in place of pasta

 

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