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UPDATED 1/12/2010

Recipes from the new season of TINA COOKS - MORE ITALIAN

Pasadella (Italian Wedding Soup)

By Tina Piermarini

You will need a 8 Quart Pot

1 Gallon of Chicken Broth
1 lb of meatball (make meatball the size of a small grape and do not cook)
1 cup of escarole (Par cook and chopped)
1/2 cup rice (long grain)
6 Eggs
1/2 cup Romano cheese
Salt 1 tablspoon, Pepper1/2 teaspoon, granulated garlic1 teaspoon & Parsley 1 tablespoon

Put Chicken broth into the soup pot let it come to a boil. Add meatballs and let them cook about 15 to 20 minutes. Now it is time to check the broth. This is you will add the seasoning (if needed). If the broth needs bouillon or chicken base now is the time to add it. Add escarole & & rice let simmer for about 15 minutes or till rice is tender. Bring the soup to a boil. In a bowl Beat the 6 eggs and the romano cheese pour into soup reduce soup to a simmer cover and let cook about 10 to 15 minutes (the eggs should be fluffy and cook all the way through. (Do not stir the eggs they will break up)

Seafood Alfredo

1/4 of an Onion Minced
2 tablespoon butter
2 tablespoons oil
1 ½ c shrimp peeled and deveined
2 c lobster (cooked)
2 c heavy cream
2 eggs
1 ½ c Romano cheese
1 lb fettuccini noodles

Pour cream in a small bowl and add the 2 eggs and mix with a fork. Set aside

In a pan on med heat add oil, butter & onions cook for a few minutes until onions soften. Add shrimp and cook for a few minutes. Then add lobster. Stir in the cream mixture and Romano cheese. Cook this cheese sauce on a low heat so it does not curdle. Season to taste with salt, pepper, & parsley simmer sauce until it thickens a bit. Add pasta and serve.

Tina`s Veal Marsala

(3) 1/4 inch thick veal cutlets
1/2 c flour in a bowl
2 Tablespoons olive oil
1 Tablespoon butter
1/2 of a small onion
1 clove of garlic
1 1/2 c mushrooms slices
3/4 c marsala wine
1/2 c chicken stock
Salt, Pepper, granulated garlic & Parsley (to taste)

Lightly flour the veal and tap off the extra flour. In a sauté pan, add oil, onion, garlic and butter. Sauté until the onions are tender. Add the veal and be sure to brown both sides. Take the veal out of the pan and set it aside. Add the mushrooms to the pan. Season with salt, pepper, granulated garlic and parsley. Partially cover the pan and continue cooking until the mushrooms are tender. Add the wine and chicken stock. Cook for 5 minutes. Add the veal back to the pan and let it cook for another 5 to 10 minutes.

You can substitute chicken, turkey, pork or sausage (or any combination) in place of the veal. Serving size is about 5 or 6 ounces per serving.

Lentil Soup

When I make lentil soup I like to start with

16 Quart pot
In 2 to 3 Tablespoons of oil Sauté
1 Ham hawk OR 1 1lb ham steak If your lucky a Procsiutto bone.
3 carrots diced or sliced
2 stocks celery
Med. Onion
2 gloves of Garlic (Whole or chopped)
(All veggies should be cut the same size.)
After this is going wash
1 Bag lentil bean
1/2 cup barley
Add this to pot and let it sweat about 3 to 4 min.
Add 3/4cup of sauce and 1/2 to 3/4 cup of spinach

Add 1Gallon of liquid

** Liquid could be Beef, Chicken or vegetable Stock
You could use water and Chicken, Beef, or even a ham bouillon or Base.

2 Tablespoon of a sea salt or kosher salt
1teaspoon pepper or a few grinds of fresh ground pepper
2 Tablespoon of granulated garlic
2 tablespoons of Parsley or a few bay leaves (leave the bay leaves whole)
Bring to a boil and low to a med simmer for about 1 Hour. At this time it is a good idea to taste the soup. Season with base or bouillon or spices what ever flavor you think it needs and let simmer about 30 to 40 min more, until lentils & barley are cooked. This is a great winter soup.