Antonietta’s 2010

Classic Italian Cooking
Recipe Book
Antonietta Terrigno
Osteria de Medici Ristorante
Main Room
Milan Room
Grand Room
Antonietta’s 2010
Classic Italian Cooking
Recipe Book
Antonietta Terrigno
Osteria de Medici Ristorante
www.osteria.ca
Antonietta Terrigno
antonietta@osteria.ca
Local - 403.283.5553
Toll Free - 1.866.OSTERIA
Fax - 403.283.5558
Antonietta’s 2010 Classic Italian Cooking Recipe Book
2010 Classic Italian Cooking Recipe Book
by Antonietta Terrigno
Fifth Printing - Revised Edition - June 2010
Copyright © 1999 by Antonietta Terrigno
Published by Osteria de Medici
Unit 1, 201 - 10th Street N.W.
Calgary, Alberta
Canada T2N 1V5
Phone: (403) 283-5553
Fax: (403) 283-5558
antonietta@osteria.ca
www.osteria.ca
All rights reserved. The use of any part of this publication reproduced or transmitted in
any form or by any means, electronic, mechanical, photocopying, recording or otherwise
stored in a retrieval system, without prior written consent of the publisher is an
infringement of the copyright law.
National Library of Canada Cataloguing in Publication
Terrigno, Antonietta.

Italian Cooking: Great Classic Recipes/Antonietta Terrigno. — Rev. ed.

Previous ed. has title: Antonietta’s Classic Recipes.

Includes index.

ISBN 1-894022-80-7

1. Cookerby, Italian. I Title. II. Title: Terrigno, Antonietta. Antonietta’s Classic

Recipes.

TX723.T37 2002

641.5945

C2002-911226-5
Main Photography by Patrick Cooney, 1-800-813-5341, Calgary, Alberta

3 Photographs (Inside front page) by Seong Kim of Honey Pixel

6 Photographs (Cooking Classes) by Grace C. Visconti
Designed by Grace C. Visconti

Printed by Rhino Print Solutions | www.rhinoprintsolutions.com - (403) 291-0405,
Calgary, AB Canada
4
This book is dedicated
to my children Maurizio and Michael,
my grandson Marcello Rocco,
and my husband Rocco.
5
Dedication
Antonietta’s 2010 Classic Italian Cooking Recipe Book
IntroductIon
Antonietta’s 2010
Classic Italian Cooking
Recipe Book
Antonietta Terrigno
Osteria de Medici Ristorante
6
Over the years I have produced numerous cookbooks but this
is the very first time I have incorporated modern day technology
with the time honoured traditional method of paper and ink. I
believe this is a good thing. My computer ‘technician’ has explained
the simplicity of clicking a button and having my recipes appear
instantly instead of sifting through a cookbook looking for page
numbers. In addition, when one is confronted with the need of, for
instance, a Demi-Glace in the chosen recipe, specific words can be
active links which transport one to my recipe for Demi-Glace. How
time saving and convenient. I am excited to present this new form
of cookbook to you and look forward to your response. Antonietta’s
2010 Classic Italian Cooking is also available in print. Ciao and Enjoy!
AnTOnIeTTA TeRRIgnO
IntroductIon................................................................................................................... 10.
InGrEdIEntS.oF.GrEAt.ItALIAn.cooKInG. .............................................................. 11
HIStorY.oF.AntonIEttA’S.cLASSIc.ItALIAn.cooKInG......................................... 15
cAtHErInE.dE’.MEdIcI..................................................................................................... 17
tHE.BASIcS............................................................................................................................ 19
tHE.ProductIon.oF.oLIVE.oIL.................................................................................... 24
APPEtIZErS........................................................................................................................... 27
SouPS...................................................................................................................................... 35
SALAdS. .................................................................................................................................. 43
EntrÉES................................................................................................................................. 47
.
BEEF.................................................................................................................................. 49
.
cHIcKEn......................................................................................................................... 57
.
FISH................................................................................................................................... 65
.
PAStA................................................................................................................................ 73
.
VEGEtArIAn................................................................................................................... 85
VEGEtABLE.SIdE.dISHES................................................................................................... 91
dESSErtS............................................................................................................................... 103
SAucES.................................................................................................................................... 111
BrEAdS................................................................................................................................... 117
WInE. ...................................................................................................................................... 123
SPEcIAL.occASIonS........................................................................................................... 135
.
cHrIStMAS..................................................................................................................... 139
.
VALEntInE’S.dAY.......................................................................................................... 151
.
EAStEr............................................................................................................................. 157
BABIES.................................................................................................................................... 161
tEA. ........................................................................................................................................ 166
YoutH.JuIcE. ....................................................................................................................... 167
contAct.InForMAtIon................................................................................................... 168
MorE.rEcIPES...................................................................................................................... 169
cooKInG.cLASSES.............................................................................................................. 170
WEddInGS.And.otHEr.FunctIonS............................................................................. 171
IndEX...................................................................................................................................... 172
SHArE.ItALIAn.cooKInG.WItH.A.FrIEnd.................................................................. 175
contEntS
7
Contents
Osteria de Medici
Ristorante
Antonietta’s 2010 Classic Italian Cooking Recipe Book
Superb flavor and simplicity are the best words to describe Antonietta’s 2010 Classic Italian
Cooking Recipe Book.
The flavors of Italy include famous ingredients like Parmigiano-Reggiano, Romano and
Mascarpone cheeses, Marsala wine, proscuitto, capicollo and extra-virgin olive oil. They include
herbs like basil, rosemary, oregano and garlic. As you read through Antonietta’s recipes, the
flavors and combinations of flavors stay in your mind. You can almost taste them.
Antonietta has taken great classic Italian recipes and used her skill as a chef to simplify them
for home cooks. Her chapter on the basic sauces provides the foundation for many recipes.
With these basics on hand, many of the recipes can be ready to eat in 20 to 30 minutes or less.
Building on her heritage of generations of great Italian cooks, Antonietta trained in Rome and in
Switzerland as a professional chef. Her Calgary restaurant Osteria de Medici, has become famous
with an internationl clientele for the outstanding quality of its cuisine. This striving for excellent
quality and attention to detail are evident in her recipes.
It takes an outstanding chef to unravel the mysteries of culinary artistry. Antonietta has created
a cookbook that can help new cooks become accomplished, and stimulate the inventive desires
of accomplished cooks.
Many of these recipes will be reassuringly familiar to anyone who loves Italian food, many will
be temptingly new. Antonietta’s 2010 Classic Italian Cooking Recipe Book is itself a classic, a
cookbook to be trusted and treasured.
IntroductIon
10
Ingredients of Great
Italian Cooking
11
Antonietta’s 2010 Classic Italian Cooking Recipe Book
Asiago - This cow’s milk cheese has a pale yellow color and a nutty flavor. Aged Asiago
hardens and is used grated.
Bocconcini - usually sold in containers with olive oil, water or whey, these small balls of
fresh mozzarella have a light delicate flavor.
Caciocavallo - This cow’s milk cheese from Southern Italy has a firm texture and mild
flavor when young. The mature, aged cheese is suitable for grating and has a more pungent
flavor. Smoked versions are also available. These cheeses are shaped like gourds and are tied
around the “neck” with a string.
Gorgonzola - This cow’s milk cheese from the Milan region is creamy and pungent. It is
a superb blue table cheese. A great foil for grapes and pears, it can also be crumbled into
salads and soups.
Friulano - This table cheese is sometimes called Italian Cheddar. It is firm with a buttery,
nutty flavor.
Mascarpone - This very rich cow’s milk cream cheese is from the Lombardy region. The
buttery, delicate flavor is very suitable for desserts like Tiramisu, and for pairing with fruit.
Mozzarella - Originally made from water buffalo milk, this cheese is now made from cow’s
milk. The best fresh Italian mozzarella is available in containers with water or whey and
has a more delicate flavor and texture than the usual commercial mozzarella.
Parmesan - Parmigiano-Reggiano is the correct name for the true aged Italian Parmesan
from the Parma, Bologna, Modena region. Formaggi di grana means cheeses with hard,
grainy texture; vecchio (old) are aged 2 years, stravecchio (extra-old) are aged 3 years,
stravecchiones are aged 4 years. Freshly grated Parmesan has an incomparable sharp, rich
flavor.
Pecorino - This cheese is made from sheep’s milk and may be aged (grana) or soft (ricotta).
Aged pecorino Romano is grated and used in cooking. The flavor is sharp and rich.
Provolone Picante - Aged provolone can be grated and has a rich flavor. This cow’s milk
cheese comes from Southern Italy and is used for cooking.
Ricotta - This Italian version of cottage cheese has a fresh, delicate flavor. It is used in
lasagne, other pastas, and cheesecakes.
Romano - This sheep’s, goat’s or cow’s milk cheese is from Rome and has a milder flavor than
Parmigiano-Reggiano. Aged Romano has a sharper flavor. It is grated and used for cooking.
PoPuLAr.cHEESES.uSEd.In.cLASSIc.ItALIAn.cooKInG
12
HeRBS
Basil is one of the most popular herbs and is commonly used in Italian cooking. Fresh basil
can be cut up or chopped and kept in olive oil, ready to use whenever needed in soups,
salads, sauces and in preparing meat and fish.
Rosemary is an aromatic herb that is excellent for roasted meats, marinades and savory
breads.

Oregano when fresh is mild, sweet and aromatic and is excellent in fresh tomato sauces.
Use dried oregano in moderation.
Garlic is the most widely used root herb in the world and is a major ingredient in all
Italian cooking. Garlic is not usually used alone but works along with other ingredients to
add a flavorful taste to a variety of foods.
MARSALA WIne
This wonderful aromatic wine comes from Marsala, Sicily. Most Italian families have a
standard supply of Marsala wine in their pantry. Marsala comes in sweet and dry versions;
always use sweet Marsala for cooking. Of the imported brands, Florio and Pellegrino, both
produced in Marsala, are the best. Domestic Marsala should be used only if nothing else is
available.
OLIve OILS
Olive oil should have the greenish colour and fragrance of olives. It comes in three basic
grades:

Extra-Virgin Olive Oil, made from olives that are not quite ripe, is produced by stone

crushing and cold pressing. Because it is produced without chemicals, it is of the

highest quality and the most flavorful oil.
Virgin Olive Oil, is produced the same way as extra-virgin olive oil, but is made from

olives that are more ripe.
Pure Olive Oil, is the most common grade. It is produced by chemical means and

contains only olive oils, without the blending of seed oil, hence the name “pure”. The

most common brands available in supermarkets are usually called “pure olive oil”.
HErBS.~.MArSALA.WInE.~.oLIVE.oILS
13
Ingredients of Great Italian Cooking
Antonietta’s 2010 Classic Italian Cooking Recipe Book

CAPICOLLO
Capicollo is a spicy ham-like seasoned cured meat made from pork neck. It is usually served
thinly sliced as part of an antipasto tray.
PROSCIUTTO
Prosciutto is salted, air-cured ham. It is not smoked. It is widely used in Italian cooking and is
often served as an appetizer with ripe figs or cantaloupe. Prosciutto is also added to pasta
dishes as a flavorful garnish. Add it at the time of serving as it toughens when overcooked.
RICe
Italian rice (Riso) is short, high starch and thick grained. It is the perfect rice for the unique
preparation of a delicious risotto. Years ago it was difficult to find Italian rice in most of
North America. Today the best and most widely exported grain from Italy is Arborio. The
high starch content contributes to the smooth texture of the perfect risotto.
STOCkS/BROTHS
Good broth is not only nourishing, but also an important element in Italian cooking. It is
also vital to risotto and to innumerable soups. You will find a recipe for Chicken Broth in
The Basics section on page 20.
TOMATOeS
To prepare the perfect sauce, you need good quality tomatoes. The best tomatoes are grown
in the southern regions of Italy.
WIne
Wine good enough for cooking should also be good enough to drink. Every ingredient you
put into a dish affects its quality — wine is no exception. Using a little bit of good wine will
improve the quality of your dish and your mood, as you will probably be sipping a little bit
as you cook.
PoPuLAr.FoodS.And.drInKS.In.ItALIAn.cooKInG
14
HIStorY.oF.AntonIEttA’S.2010.cLASSIc.ItALIAn.cooKInG
Born in Molise, just east of Rome, Antonietta Terrigno, began her culinary journey dur-
ing her childhood by helping her mother cook for the extended family. Through many
years of watching and learning and finally participating, Antonietta honed her skills in tradi-
tional Italian cuisine. Building on a heritage with generations of great Italian chefs and home
cooked recipes, Antonietta began her apprenticeship. Using only organic ingredients and
traditional cooking styles, Antonietta’s own style soon became apparent. As in all traditional
families, Antonietta found the love of her life and married. Soon after Antonietta and her new
husband Rocco Terrigno moved to Montreal, she supported the culinary growth of Rocco, as he
also emerged as a star in Italian cuisine.
Executive Chef Rocco Terrigno, along with his new bride, desired to create the finest dining
establishment in all of Canada. This ambition led him to open Renato’s Italian Ristorante in
Calgary, some 27 years ago. As one of Calgary’s first Italian restaurants, Renato’s soon became
well known, as did the art of great Italian cookery. For developing the Italian cuisine in Calgary
and for serving Calgarians with great affection, Antonietta and Rocco were awarded the title of
Tourism Ambassadors to Canada.
Some years later the Terrginos sold Renato’s and shortly thereafter decided retirement can be
too melancholy. They revived their passion for creating excellence in service and cuisine and in
1989 brought that enthusiasm to Osteria de Medici, which has become world renowned for its
dedication in providing exceptional cuisine, a pleasant ambience, and remarkable service. Now
recognized as one of Canada’s premier fine dining establishments, Osteria de Medici has become
a favorite with distinguished guests such as: Cuba Gooding Junior; Tom Selleck; Sir Anthony
Hopkins; the late Christopher Reeves; Loretta Swit; André Gagnon; Isabella Rossellini; Steven
Segal; Kevin Costner; John Voight; and many others. The restaurant continues to attract the most
demanding and discriminating diners from around the world and continues to impress.
With a desire to expand her horizons, Antonietta felt a need to stand out on her own in the
culinary world once more and that is where the recipes and styles known to many who are
patrons of Osteria de Medici can be brought home in the form of previous cookbooks written
by Antonietta. Now with modern technology, these recipes can be even easier to create thanks
to the innovation of Antonietta’s newest cookbook on DVD. On behalf of Antonietta and all the
people that brought Antonietta’s 2010 Classic Italian Cooking recipes to fruition, we hope you
enjoy this cookbook as much as we enjoyed making it possible. Ciao!
15
History of Antonietta’s 2010 Classic Italian Cooking
Catherine de’ Medici Background
In 1519, Catherine de’ Medici was born in Florence Italy. When she was
only 14, Catherine went to France to marry the future King Henry II.
She brought with her, besides refined manners, many of the delicacies
that were then enjoyed in Renaissance Italy: sweetbreads, truffles, artichoke
hearts, quenelles of poultry, ice cream and frangipane tarts. Also, she
introduced sauces and certain vegetables to France such as broccoli, peas,
and green beans never seen before.
catherine.de’.Medici
(1519.-.1589)
17
Catherine de’ Medici
The Basics
19
Antonietta’s 2010 Classic Italian Cooking Recipe Book
Brodo.dI.PoLLo
(cHIcKEn.BrotH)
IngRedIenTS
1 lb (500 g) chicken
2 celery stalks, chopped
1 medium onion, chopped
1 large carrot, chopped
Salt and pepper to taste
5 quarts (5 L) water
InSTRUCTIOnS
- Cut the chicken in half. Place the
chicken, celery, onion, carrot, salt and
pepper in a large saucepan. Add the
water. Bring to a boil; reduce heat and
simmer for 2 hours, removing the froth
from the top with a slotted spoon.
- Remove the chicken from the pot and
reserve for use in other dishes.
- Strain the broth through a fine sieve.
Cool the broth, then cover and refrigerate.
- Keep refrigerated or freeze in small
containers. Broth will keep in the
refrigerator for up to 5 days.
- Makes 3 to 4 quarts (3 to 4 L).
PrEPArAtIon.tIME:..15.MInutES.   . .cooKInG.tIME:..2½.HourS
Note: This recipe is originally from the revised edition of Antonietta Terrigno’s previous
book entitled Italian Cooking, Classic Recipes, printed in May, 2005.
Soups and risottos are only as good as the broth or stock used to make them.
This basic chicken stock will add rich flavor to your recipes.
20
dEMI-GLAcE
IngRedIenTS
½ lb (250 g) butter
½ lb (250 g) all-purpose flour
64 oz (2 L) canned beef broth or
consomme
1 medium onion, chopped
1 carrot, chopped
1 celery stalk, chopped
4 bay leaves
3 garlic cloves, minced
1 tsp (5 mL) black peppercorns
5½ oz (156 mL) can tomato paste
InSTRUCTIOnS
- In a large pot, melt the butter; stir in
the flour until smooth.
- Add the remaining ingredients and
bring to a boil. Reduce the heat and
simmer for 2 hours.
- Strain and use in sauces.
- Cool and store in covered containers
in the refrigerator or freezer.
- Makes 2 quarts (2 L).
PrEPArAtIon..tIME:..10.MInutES.   . .cooKInG.tIME:..2½.HourS
Note: This recipe is originally from the revised edition of Antonietta Terrigno’s previous
book entitled Italian Cooking, Classic Recipes, printed in May, 2005.
Famed French chef Escoffier called Demi-Glace, “Sauce Espagnole taken to the extreme of
perfection.” This simplified version is very versatile, with intense flavor.
21
The Basics
Antonietta’s 2010 Classic Italian Cooking Recipe Book
BEurrE.MAnIÉ
IngRedIenTS
¼ lb (115 g) soft butter
¼ lb (115 g) all-purpose flour
InSTRUCTIOnS
- In a small bowl, mix butter and flour
together until fully blended.
- Use Beurre Manié to thicken soups and
sauces. Stir in a little at a time until the
sauce thickens. This butter mixture can
be stored refrigerated, for a long time.
- Makes ⅔ cup (150 g).
PrEPArAtIon.tIME:..10.MInutES
Note: This recipe is originally from the revised edition of Antonietta Terrigno’s previous
book entitled Italian Cooking, Classic Recipes, printed in May, 2005.
This butter and flour mixture is very useful for thickening savory sauces,
gravies and soups. The name means “kneaded butter” in French.
PAStELLA
(BAttEr.For.dEEP-FrYInG)
IngRedIenTS
4 whole eggs
1 tbsp (15 mL) baking powder
1½ cups (375 mL) flour
Salt and pepper to taste
InSTRUCTIOnS
- Mix eggs and baking powder together.
Add flour a little at a time until the
batter becomes fairly thick. Make sure
the batter is smooth. Add salt and pepper.
- Heat oil in a deep-fryer to 365°F

(185°C). Dip desired items in the batter
and fry until golden brown.
- Makes 2 cups (500 mL) of batter.
PrEPArAtIon.tIME:..5.MInutES.   . .cooKInG.tIME:..5-10.MInutES.
Note: This recipe is originally from the revised edition of Antonietta Terrigno’s previous
book entitled Italian Cooking, Classic Recipes, printed in May, 2005.
This batter is suitable for vegetables, chicken, shrimp, fish, etc.
It makes a crispy, golden coating.
22
BEScIAMELLA.SAucE
(BÉcHAMEL.SAucE)
IngRedIenTS
2 cups (500 mL) milk
¼ lb (115 g) butter
½ cup (125 mL) flour
Pinch of salt and pepper
½ tsp (2 mL) nutmeg
InSTRUCTIOnS
- Heat the milk in a saucepan until it is
very close to the boiling point.
Set aside.
- In another saucepan melt the butter
over medium heat. When the butter
has reached the frothing point add
flour, salt, pepper and nutmeg. Stir
well. Add hot milk slowly, stirring with
a wire whisk or a wooden spoon
(always stir in the same direction).
- To prevent lumps from forming, lower
the heat and let the sauce cook for
15 minutes, stirring frequently.
- Makes 2 cups (500 ml).
PrEPArAtIon.tIME:..5.MInutES.   . .cooKInG.tIME:..30.MInutES.
Note: This recipe is originally from the revised edition of Antonietta Terrigno’s previous
book entitled Italian Cooking, Classic Recipes, printed in May, 2005.
Also called Balsamella in Italy, this white sauce was invented by a courtier of
Louis XIV’s, Louis de Béchamel. It is one of the 4 “mother” sauces.
23
The Basics
Antonietta’s 2010 Classic Italian Cooking Recipe Book
The Production of Olive Oil
24
Antipasto Course
The Antipasto Course which precedes the first course, has been part
of festive Italian meals since as early as the sixteenth century. Its
components vary greatly depending on where you are in Molise and whether
you are eating in a home or a restaurant. The antipasto course may consist of
a mixed platter of local preserved meats and crostini or, for a special dinner
prepared at home, it may be a single elaborate hot or cold dish.
Appetizers
27
Antonietta’s 2010 Classic Italian Cooking Recipe Book
AntIPASto.FruttI.dI-MArE
IngRedIenTS
8 medium scallops
3 - 6 squid
8 shrimp
16 mussels
1 cup red pepper, diced
1 cup green pepper, diced
2 cups olive oil
¼ cup red wine vinegar
1 tsp each of oregano, salt, black pepper
1 fresh lemon squeezed
Fresh parsley
SErVES. 4.PEoPLE.   . .PrEPArAtIon.tIME:...20.MInutES.   . .cooKInG.tIME:..10.MInutES
InSTRUCTIOnS
- Boil all seafood in lemon juice and
2 L of water for 5 minutes, drain and
cool, season with salt and pepper.
- Boil the red and green peppers in the
vinegar for 10 minutes and cool.
- Add the remaining ingredients.
- Spoon pepper mixture over seafood,
garnish with fresh parsley and lemons.
28
BruScHEttA
IngRedIenTS
Part.A: Topping
10 medium tomatoes, diced into
small pieces
1 tsp black pepper
1 tsp salt
1 tbsp oregano
4 garlic cloves, minced
½ cup olive oil
Part.B: Bread
10 Italian dinner rolls, cut in half
¼ lb soft butter
4 shallots, chopped fine
InSTRUCTIOnS FOR TOPPIng
- Mix all ingredients together in a bowl
and refrigerate overnight.
Serving.day
- Combine butter and shallots.
- Spread butter mixture on bread and
place on a baking sheet, toast till brown.
- Spoon topping onto heated bread and
serve.
.SErVES..6.-.10.PEoPLE.......PrEPArAtIon.tIME:..15.MInutES.......cooKInG.tIME:..5.MInutES
29
Appetizers
Antonietta’s 2010 Classic Italian Cooking Recipe Book
MuSHrooM.GrISSInI
IngRedIenTS
1 tbsp olive oil
1 fresh clove garlic, crushed
4 cups mushrooms, sliced
1 tsp salt
1 tsp pepper
1 cup whipping cream
2 oz brandy
8 slices toast
InSTRUCTIOnS
- Sauté garlic in oil.
- Add sliced mushrooms and whipping
cream.
- Reduce heat and stir until thickened.
- Place on toast and serve.
SErVES. 8.PEoPLE.   . .PrEPArAtIon.tIME:..15.MInutES.
30
ProScIutto.MELonE
(HAM.And.MELon)
IngRedIenTS
2 cantaloupes
12 thin slices of prosciutto
InSTRUCTIOnS
- Peel and slice the cantaloupes into
12 slices.
- Place three slices of cantaloupe per
plate and lay a slice of prosciutto on
each.
.SErVES. 4.PEoPLE.   . .PrEPArAtIon.tIME:..5.MInutES
31
Appetizers
Antonietta’s 2010 Classic Italian Cooking Recipe Book
cAPESAntE.con.BrAndI
(ScALLoPS.WItH.BrAndY.And.crEAM)
IngRedIenTS
6 scallops
2 oz brandy
1 cup flour
1 cup whipped cream 32%
1 cup extra-virgin olive oil
1 tbsp parsley
2 cloves garlic
Salt and pepper to taste
InSTRUCTIOnS
- Place flour on a flat plate.
- Dip scallops in flour coating.
- Place scallops in frying pan with hot
oil and fry each side for 5 minutes.
- Drain oil.
- Add brandy, whipping cream, parsley,
salt and pepper to taste and cook
15 minutes.
- Ready to serve.
.SErVES. 2.PEoPLE.   . .PrEPArAtIon.tIME:..10.MInutES.   .cooK.tME:..20.MInutES
32
MoZZArELLA.In.cArroZZA
(tHIS.cLASSIc.ItALIAn.dISH.GAVE.rISE.to.FrIEd.MoZZArELLA)
IngRedIenTS
2 eggs
2 cups flour
2 cups bread crumbs, finely grated
2 cups olive oil
Pinch of salt and pepper
6 balls of Bocconcini
InSTRUCTIOnS
- Whip eggs with the salt and pepper.
- Dip the Bocconcini in the flour first,
then in the egg mixture, finishing in
the bread crumbs.
- Cook in hot oil until golden brown.
.SErVES.6.PEoPLE.   . .PrEPArAtIon.tIME:..10.MInutES.
Note: This recipe is originally from the revised edition of Antonietta Terrigno’s previous
book entitled Italian Cooking, Classic Recipes, printed in May, 2005.
This classic Italian dish gave rise to fried Mozzarella.
33
Appetizers
Soups
Soups are mostly made with fresh vegetables to obtain the optimum taste
value for homemade soups. Frozen vegetables do not taste the same
as the flavor is lacking compared to fresh vegetables. For the best flavor in
meat soups; meatballs, sausage, and procuitto are used. Winter soups are
lentil, beans, and chic pea. Soups are a very simple way to add vitamins and
minerals to any meal.
Soups
35
Antonietta’s 2010 Classic Italian Cooking Recipe Book
cAPELLInI.In.Brodo
(AnGEL.HAIr.WItH.BrotH)
IngRedIenTS
3 litres chicken broth
500g angel hair pasta
Salt and pepper to taste
InSTRUCTIOnS
- Cook Angel hair in an abundance of
salted boiling water for approximately.
3-5 minutes.
- Meanwhile bring broth to a boil and
season with salt and pepper, strain
pasta.
- Add it to the broth and ladle into bowls.
.SErVES. 4.-.5.PEoPLE.   . .PrEPArAtIon.tIME:..15.MInutES.   . .cooKInG.tIME:..15.MInutES
36
PAStA.E.FAGIoLI
(ItALIAn.BEAn.SouP)
IngRedIenTS
1 lb chopped prosciutto
4 cups dried beans (white or brown)
1 medium carrot, diced
1 medium onion, diced
1 large green pepper, diced
16 cups chicken broth
1 tsp dried rosemary
1 tsp sage
3 garlic cloves, minced
2 cups macaroni
Salt and pepper to taste
InSTRUCTIOnS
- Soak beans in water overnight and
strain.
- Sautée vegetables in a large saucepan
with the prosciutto and chicken broth.
- Cook till beans become soft and soup
thickens.
- In a small saucepan brown garlic,
rosemary and sage.
- Add this to the soup.
- Add cooked pasta, season with salt and
pepper.
.SErVES. 8.PEoPLE.   . .PrEPArAtIon.tIME:..45.MInutES.   . .cooKInG.tIME:..3.HourS
37
Soups
Antonietta’s 2010 Classic Italian Cooking Recipe Book
MInEStronE.SouP
IngRedIenTS
⅓ cup olive oil
1 large zucchini, diced
1 medium carrot, diced
1 medium onion, diced
8 celery stalks, diced
3 peeled potatoes, diced
½ cup prosciutto
½ cup cooked spinach
2 cups whole stewed tomatoes
8 cups chicken broth
Salt and pepper to taste
InSTRUCTIOnS
- Heat oil in a saucepot and sauté the
vegetables with the prosciutto for
approximately 10 minutes.
- Add the stewed tomatoes and continue
cooking for another 10 minutes.
- Add broth and cook until vegetables
are soft.
- Add spinach, salt and pepper.
- Serve.
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38
StrAccIAtELLA.ALLA.roMAnA
(PArMESAn.And.EGG.In.cHIcKEn.BrotH)
IngRedIenTS
1 litre of chicken broth
1 cup Parmesan cheese
3 eggs
Salt and pepper to taste
Pinch of parsley
InSTRUCTIOnS
- Add chicken broth to pot and bring
to a boil. 
- In a separate bowl, whip the eggs.
Add Parmesan, salt, pepper and
parsley and whip again. 
- Pour into boiling chicken broth and
simmer for 15 minutes.
- Enjoy.
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39
Soups
Antonietta’s 2010 Classic Italian Cooking Recipe Book
ZuPPA.dI.ZuccHInI.con.rISo
(ZuccHInI.And.rIcE.SouP)
IngRedIenTS
1 small onion, chopped fine
1 garlic clove, minced
1 tbsp butter
3 tbsp extra-virgin olive oil
1 zucchini, chopped fine
8 cups chicken broth
1½ cups rice, uncooked
Salt and pepper to taste
InSTRUCtIOnS
- In a large saucepan, sauté onion and   
garlic in oil and butter.
- Add zucchini and mix well.
- Simmer for ¾ of an hour.
- Add broth, one chicken cube, rice, salt,
and pepper.
- Bring to a boil.
- Reduce heat and simmer until rice is
tender, stirring frequently.
- Sprinkle with grated Parmesan cheese
and serve.
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40
ZuPPA.dI.LEntIccHIE
(LEntIL.SouP)
IngRedIenTS
½ lb (250 g) dried lentils
2 quarts (2 L) water
2 medium potatoes, quartered
2 tbsp (30 mL) vegetable oil
1 tsp (5 mL) butter
1 small onion, finely chopped
1 small carrot, finely chopped
1 celery stalk, finely chopped
1 garlic clove, minced
2 strips bacon, finely chopped
7½ oz (213 mL) can plum-style
Italian tomatoes
Salt and pepper to taste
InSTRUCTIOnS
- Soak the lentils for 6 hours or over-
night in cold water to cover. Drain lentils
and discard the water.
- Place the lentils in a large saucepan
with the potatoes and cover with water.
Bring to a boil, reduce heat and cook
until lentils and potatoes are tender,
about 20 to 30 minutes. Drain and save
the liquid.
- In another saucepan, heat the oil and
butter and sauté the onion, carrot, celery,
garlic and bacon. Add peeled tomatoes
and the lentil liquid. Simmer for half an
hour.
- Remove the potatoes from the lentils
and mash the potatoes. Return the
potatoes to the lentils and add the tomato
mixture. Add salt and pepper. Bring to
a boil and simmer for 5 minutes before
serving.
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Lentils add rich earthy flavor to soups and stews. Their high nutritional value and
low fat content has made them very popular in contemporary North American recipes,
but Mediterranean cooks have used them for centuries.
Note: This recipe is originally from the revised edition of Antonietta Terrigno’s previous
book entitled Italian Cooking, Classic Recipes, printed in May, 2005.
41
Soups
Tip for Salads
Use cold water to keep lettuce fresh when washing it. Always use the
freshest vegetables in season and keep them in the fridge until
you use them.
InSTRUCTIOnS On HOW TO PRePARe SALAd
1) When washing produce, squeeze the juice of 1 or 2 lemons into the water

and also add about ½ tsp. salt. The lemon juice adds to the crispness of the

lettuce and the salt will drive out any insects hidden on the produce.



2) If lettuce seems to be limp, add ice cubes to the water and allow lettuce to

soak a few minutes.
3) After thorough washing, dry lettuce well between towels or drain in a salad

basket.
4) Always chill lettuce after it is cleaned. Put in a cloth bag or other closed

container in refrigerator to keep cold and crispy.
5) If you wish tomatoes to be added to a salad, prepare them separately and use

them as garnish. If they are added along with the other ingredients, their

juice will thin the dressing.
6) It is best to cut tomatoes in vertical slices because they bleed less this way.
7) A tastier tossed salad will result if several kinds of lettuce are used.
8) Always taste a tossed salad before serving. If it seems dull, add a little more

vinegar or salt and pepper.
9) Chill salad plates (bowls), especially if serving individual salads.
10) For a change of pace, try chilling the salad forks too. You’ll be amazed at the

reactions you’ll receive.
Salads
43
Antonietta’s 2010 Classic Italian Cooking Recipe Book
cAESAr.SALAd
IngRedIenTS
1 head of romaine lettuce
1 cup croutons
5 cloves of garlic
½ cup Parmesan cheese
4 egg yolks
3 anchovy filets, chopped
1 tbsp capers, chopped
1 cup olive oil
½ tsp dry mustard
Pinch tabasco sauce
Pinch of worcestershire sauce
Salt and pepper to taste
2 lemons
InSTRUCTIOnS
- Wash and cut romaine and store in a
cloth towel.
- In a mixing bowl add egg yolk, garlic,
capers, anchovy and mustard.
- Mix on high with blender slowing to
add oil till completely absorbed.
- Then add juice of lemons, tabasco
sauce, worcestershire sauce, salt and
pepper.
- Mix together lettuce, croutons, cheese,
add dressing and mix together.
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44
cAPrESE.SALAd
IngRedIenTS
6 medium tomatoes
6 Bocconcini cheese
1 cup olive oil
½ cup balsamic vinegar
1 tsp salt
1 tsp pepper
1 tsp oregano
1 tsp parsley
InSTRUCTIOnS
- Slice tomatoes and Bocconcini cheese
crosswise.
- In a bowl mix the remaining ingredients
for your dressing.
- Place tomato and cheese on plates and
pour dressing over the top.
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45
Salads
Antonietta’s 2010 Classic Italian Cooking Recipe Book
MIStA.SALAd
IngRedIenTS
½ head of butter leaf lettuce
1 small head of endive lettuce
3 small radishes, sliced thin
2 fennel bulbs, sliced ½ inch thick
2 tomatoes, quartered
Oil and vinegar
Salt to taste
InSTRUCTIOnS
- Discard outer leaves from greens.
- Wash quickly and pat dry with towels.
- Tear into bite sized pieces and place in
a large salad bowl.
- Slice fennel, radishes, tomatoes and
add to salad.
- Season with salt and add enough oil
to coat ingredients.
- Sprinkle with vinegar and toss gently
to mix.
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46
BEEF.
cHIcKEn.
FISH..
PAStA..
VEGEtArIAn
Entrées
47
Cooking Tip for Beef
When cooking beef, don’t cook it too well done or it will be tough.
Cook filet or steak 3 minutes each side on high heat. Also, if you
want the meat more rare, cook each side for only 2 minutes.
Beef
49
Antonietta’s 2010 Classic Italian Cooking Recipe Book
.cAnnELLonI.PAStA
A IngRedIenTS
1 lb ground veal
1 lb ground beef
1 lb spinach
4 egg yokes
2 cups Parmesan cheese
½ cup extra-virgin olive oil
1 medium onion
2 carrots
2 celery stalks
1 cup Marsala wine
4 cups crushed tomatoes
Salt and pepper to taste
B IngRedIenTS (BéSCHAMeL)
3 cups flour
1 cup butter
2 liters milk
1 tsp nutmeg
Salt and pepper to taste
InSTRUCTIOnS - PART A
- Cook meat in casserole dish 30 minutes
at 350��F.
- Add vegetables and Marsala wine.
- Add tomatoes and cook for 1 hr/350ºF.
- Salt and pepper to taste.
InSTRUCTIOnS - PART B
- Grind all product through sausage
grinder (or similar).
- Mix product with egg yoke and
Parmesan cheese.
- (Meanwhile - Partially cook cannelloni
pasta in boiling water).
- Lay pasta on cloth and damp dry with
napkins.
- Place meat product on pasta and roll
into tubes.
InSTRUCTIOnS - BéSCHAMeL
PART C (COOk)
- Melt butter in pot on low heat.
- Add flour and continue to mix.
- Add milk to make a smooth paste
(continue mixing).
- Add nutmeg, salt and pepper to taste
and cook covered on medium heat with
a light bubble (mixing occasionally).

InSTRUCTIOnS - PART d
- Pour 80% of Béschamel in pan.
- Place tubes in pan on Béschamel.
- Place remainder of Béschamel on
top of tubes and cook on medium heat
(350ºF) for ½ hour like lasagne.
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50
.oSSo.Buco
IngRedIenTS
6 veal shank (2 inch thick)
1 carrot, diced
1 onion, diced
1 celery stalk, diced
2 litres tomato sauce
2 litres Demi-Glace
Salt and pepper to taste
1 cup extra-virgin olive oil
InSTRUCTIOnS
- Season shank with salt and pepper.
- Dredge in flour.
- In a saucepan, heat 1 cup of olive oil
on high.
- Fry shank on both sides until brown.
- Remove from pan and place in a            
baking pan.
- In the same frying pan with 1 tbsp oil,
sauté carrots, onion, celery and pat on
top of shank.
- Add tomato sauce and Demi-Glace.
- Bake in oven at 375ºF for approximately
1½ hours or until meat is tender.
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51
Beef
Antonietta’s 2010 Classic Italian Cooking Recipe Book
.BIStEccA.ALLA.PIZZAIoLA
(BEEF.In.WInE.And.toMAto.SAucE)
IngRedIenTS
4 (4 oz) beef tenderloin
3 tbsp olive oil
2 garlic cloves, minced
1 tsp oregano
½ cup dry white wine
1 28 oz can tomatoes, chopped with liquid
Salt and pepper to taste
InSTRUCTIOnS
- Heat oil in a large skillet.
- When oil is hot, sauté beef tenderloin
for about 2 minutes per side.
- Remove from skillet and set aside.
- In the same skillet, add garlic, wine,
tomatoes, salt and pepper.
- Simmer for 15 minutes over low heat,
stirring frequently.
- Return tenderloin to skillet and continue
to simmer for another 10 minutes (or
longer if you prefer the tenderloin well
done).
- When ready to serve, place tenderloin
on plates and pour sauce over the top.
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52
ABBAccHIo.ALLA.toScAnA
(rAcK.oF.LAMB)
IngRedIenTS
4 Racks of Lamb 1¼ to 1½ lbs
1 tsp (5 mL) butter
4 shallots, chopped
1 tsp (5 mL) dried rosemary
2 garlic cloves, minced
1 tsp (5 mL) cracked pepper
1 cup (250 mL) red wine
1 cup (250 mL) *Demi-Glace
Salt and pepper to taste
InSTRUCTIOnS
- Sear the lamb in heavy saucepan over
high heat, until browned.
- Roast the lamb at 350ºF (180ºC) until
desired doneness is reached.
- Test with a meat thermometer 125ºF
(52ºC) for rare, 130º to 135ºF (54 to 57ºC)
for medium rare, about 20 to 30 minutes.
- Meanwhile, in a small pot, melt the
butter and add the shallots, rosemary,
garlic and pepper.
- Sauté for 2 to 3 minutes and add the
wine and Demi-Glace.
- Bring to a boil and reduce to a sauce
consistency.
- Add salt and pepper and strain.
- Remove the lamb from oven and let
it rest 5 to 10 minutes before cutting        
into single or double chops.
- Place the lamb on a platter and pour
the sauce over.
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53
Beef
Antonietta’s 2010 Classic Italian Cooking Recipe Book
BIStEccA.ALLA.PEPEronI.GIALLo
(StEAK.In.A.YELLoW.roAStEd.PEPPEr)
IngRedIenTS
4 (5oz) Filet Mignons
2 yellow pepper
2 red pepper
3 potatoes (sliced)
4 cups broccoli
3 cloves garlic
1 cup extra-virgin olive oil
½ cup wine
1 tbsp butter
Salt and pepper to taste
InSTRUCTIOnS
- Boil potatoes whole.
- Roast yellow peppers on stove.
- When pepper blisters, scrape off blisters
and place yellow peppers in blender
with ½ cup white wine for 2 minutes.
- Prep frying pan with oil and butter and
place on medium heat for composite
of: sliced potato; slice broccoli;
red pepper; salt and pepper to taste.
- Dip filets in oil and place on grill
(grill filets to preference).
- Meanwhile, place vegetables and
seasoning in frying pan cook for
2 minutes but do not over cook.
- Pour yellow pepper and wine from
blender onto serving plate and place
both filet and vegetables into position.
- Serve.
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54
Cooking Tip for Chicken
Chicken must be well cooked because of salmonella poisoning.
Chicken has to be in the cold fridge placed in porcelain not plastic.
You can’t cook frozen chicken or you will get sick. Depending on the size of
the chicken pieces, place chicken in a porcelain dish outside of the fridge for
3 hours. Cover with porcelain ladle. Don’t use cloth with chicken because of
possible salmonella. Use paper towel to dry up areas. The chicken is cooked
properly when the juices run clear not pink.
Chicken
57
Antonietta’s 2010 Classic Italian Cooking Recipe Book
PoLLo.ALLA.cAccIAtorE
(cHIcKEn.cAccIAtorE)
IngRedIenTS
4 chicken breasts
1 cup of flour
½ cup of chicken broth
2 slices of anchovies sardine
2 cloves of fresh garlic chopped
½ glass of white wine
4 tbsp of extra-virgin olive oil
2 pinches of rosemary
1 pinch of parsley
Salt and pepper to taste
InSTRUCTIOnS
- Put flour on a plate and dip chicken
breast in flour to coat; make sure oil
is very hot before adding chicken to
frying pan. 
- Cook each side for 15 minutes on
medium temperature. 
- Drain oil and add wine, anchovies,
garlic, rosemary, parsley, chicken broth,
chopped sardines, salt and pepper.
- Cook 15 minutes uncovered.
- Serve with vegetables or risotto.
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58
PEttI.dE.PoLLo.rIPIEno
(cHIcKEn.cordon.BLEu)
IngRedIenTS
6 chicken breasts
6 pieces ham (sliced)
1 lb Mozzarella (sliced)
2 cups flour
¾ cup extra-virgin olive oil
2 cups of white wine
1 cup chicken broth
1 tsp rosemary
3 cloves garlic
1 carrot (large)
1 celery stalk
Salt and pepper to taste
6 toothpicks
InSTRUCTIOnS
- Wrap plastic on chicken breasts and
pound both sides.
- Lay chicken breasts in pan.
- Place cheese then ham on top of chicken
breast and roll into a tube secured with
toothpicks.
- Roll the product in flour and fry each.
side in oil on high heat for 15 minutes.
- Drain oil.
- Add white wine, chicken broth and
vegetables (chopped fine).
- Salt and pepper to taste.
- Cover and cook 15 minutes on medium
heat and serve.
- Recommended side dish -
Corn and Peas.
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59
Chicken
Antonietta’s 2010 Classic Italian Cooking Recipe Book
PoLLo.con.FunGHI
(cHIcKEn.WItH.MuSHrooMS)
IngRedIenTS
6 chicken breasts
1 cup extra-virgin olive oil
2 cups of white wine
1 cup of flour
1 cup mushrooms (sliced)
3 cloves garlic, chopped
1 tsp rosemary
Salt and pepper to taste
InSTRUCTIOnS
- Wrap chicken in plastic and pound
both sides.
- Dip chicken in flour on both sides.
- Place chicken in pan with hot oil on
medium heat for 10 minutes on
each side.
- Drain oil.
- Add white wine, mushrooms and
all spices.
- Simmer 10 minutes for flavor and
serve.
- Side dish recommendations -
Broccoli, Potatoes or Zucchini.
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60
PoLLo.con.PISELLI
(cHIcKEn.WItH.PEAS)
IngRedIenTS
6 chicken breasts
1 cup extra-virgin olive oil
2 cups of white wine
1 cup of flour
1 cup snow peas
3 cloves garlic, chopped
Salt and pepper to taste
InSTRUCTIOnS
- Wrap chicken in plastic and pound
both sides.
- Dip chicken in flour on both sides.
- Place chicken in pan with hot oil on
medium heat for 10 minutes on
each side.
- Drain oil.
- Add white wine, snow peas and
all spices.
- Simmer 10 minutes for flavor and
serve.
- Side dish recommendations -
Red Peppers and Roasted Potatoes
with onions.
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61
Chicken
Antonietta’s 2010 Classic Italian Cooking Recipe Book
PoLLo.VIno.BIAnco
(cHIcKEn.In.WHItE.WInE)
IngRedIenTS
6 chicken breasts
1 cup extra-virgin olive oil
2 cups of white wine
1 cup of flour
3 cloves garlic, chopped
1 tsp rosemary
Salt and pepper to taste
InSTRUCTIOnS
- Wrap chicken in plastic and pound
both sides.
- Dip chicken in flour on both sides.
- Place chicken in pan with hot oil on
medium heat for 10 minutes on
each side.
- Drain oil.
- Add white wine and all spices.
- Simmer 10 minutes for flavor and
serve.
- Side dish recommendations -
Green Peas.

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62
PoLLo.ALLE.MAndorLE
(cHIcKEn.WItH.ALMondS)
IngRedIenTS
½ cup (125 mL) olive oil
Flour
6 boneless chicken breasts, 12 halves
1½ cups (375 mL) sliced almonds,
toasted
1 cup (250 mL) Marsala*
2 cups (500 mL) Demi-Glace, see page 21
1 cup (250 mL) water
Salt and pepper to taste
InSTRUCTIOnS
- Heat the oil in a large skillet and
dredge the chicken in flour. Fry the
chicken breasts on each side for
approximately 3 minutes per side.
- Drain off the oil. Add the almonds
and Marsala. Then add the Demi-Glace
and water. Reduce the heat until the
sauce thickens slightly. Add salt and
pepper to taste.
*Marsala is a fortified wine made in
Sicily. Famous for its smoky richness,
it comes in sweet (dolce), semisweet
(semisecco), and dry (secco) versions.
The sweet and semisweet are usually
served as dessert wines.
SErVES.6.PEoPLE.   . PrEPArAtIon.tIME:..10.MInutES.   . cooKInG.tIME:..20.MInutES.
Note: This recipe is originally from the revised edition of Antonietta Terrigno’s previous
book entitled Italian Cooking, Classic Recipes, printed in May, 2005.
Marsala and almonds add smoky, nutty subtle flavor to this chicken dish.
63
Chicken
Cooking Tip for Fish
The different ways to cook fish are: sear it in the frying pan or BBQ,
bake it, or boil it and then add it to salad with extra-virgin olive oil and
balsamic vinegar. Don’t leave fresh fish in the fridge more than 2 days without
cooking it because this can cause food poisoning. Defrost the fish overnight
before cooking. Place it in a porcelain dish not a plastic one otherwise the
plastic will collect bacteria and it is hard to get out. This doesn’t happen with
porcelain. Fish is cooked properly when the color is even throughout after
cutting it with a knife.
Fish
65
Antonietta’s 2010 Classic Italian Cooking Recipe Book
LInGuInE.PEScAtorE
IngRedIenTS
2 tbsp (30 ml) olive oil
3 fresh garlic cloves, minced
2 tbsp (30 ml) chopped fresh parsley
2 tbsp (30 ml) dried oregano
24 mussels in shells
8 oz (250 ml) calamari, cut into 1 inch
(2.5 cm) circles
½ lb (250 g) scallops
24 shrimp
½ lb (250 g) baby clams in shells
½ cup (125 ml) dry white wine
1 quart (1 L) coarsely chopped tomatoes
Salt and pepper to taste

1 lb (500 g) linguine
InSTRUCTIOnS
- Heat the oil in a large skillet. Add garlic
and sauté until the aroma is released.
- Clean all of the seafood and add to the
herb/garlic mixture.
- Sauté for 5 minutes.
- Add wine, tomatoes, salt and pepper to
taste.
- Cook for 15 minutes.
- Throw out all unopened mussels and
clams.
- Meanwhile, in a large pot of boiling,
salted water, cook the linguine for
5 minutes until al dente.
- Drain the pasta and add to the seafood.
- Combine thoroughly.
- Transfer to a large platter and serve at
the table.
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66
SALMon.ALLA.oStErIA
IngRedIenTS
4 (4 oz) salmon (wild)
2 cups bread crumbs
1 tbsp parsley
3 cloves garlic
½ cup extra-virgin olive oil
Salt and pepper to taste
InSTRUCTIOnS
- Preheat oven to 350ºF.
- Mix: bread crumbs; chopped garlic
cloves; chopped parsley; 2 tbsp oil in
deep ceramic bowl and mix with wooden
spoon;
- Preheat large pan with oil for 5 minutes
to avoid ‘sticking.’
- Place ‘mixture’ on top of salmon and
place on oiled pan in oven.
- Cook for 20 minutes and serve hot.

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67
Fish
Antonietta’s 2010 Classic Italian Cooking Recipe Book
BAccALA.dI.Fondo.con.BrAndI
(SEA.BASS.In.BrAndY.SAucE)
IngRedIenTS
8 sea bass fillets (approximately
2 ounces each)
2 oz brandy
2 cups whipping cream
2 pinches of parsley
2 cloves fresh garlic, chopped
1 cup flour
1 cup oil
1 cup peas
Salt and pepper to taste
InSTRUCTIOnS
- Dip fish in flour to coat.
- Make sure oil is very hot before adding
sea bass to frying pan. 
- Cook approximately 5 minutes each
side. 
- Drain oil, add whipping cream then
brandy, add peas, garlic, parsley and
salt and pepper. 
- Bring to boil for 15 minutes then
reduce heat and simmer until cream
sauce becomes thicker.
- Place and serve. 

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68
ScAMPI.And.rISotto
IngRedIenTS
Part.A:..rice
2 lbs scampi, medium size
2 litres water
1 tbsp butter
¼ cup olive oil
5 cups rice
½ medium onion
Part.B:..Mix.Sauce
5 medium shallots, diced
1 garlic clove, minced
2 tbsp butter
½ cup brandy
1 tbsp parsley
5 cups tomato sauce
2 cups whipping cream



InSTRUCTIOnS
Part.A: Split the scampi in half. Remove
from shell. Set scampi aside. Place the
shells in a large saucepot of boiling
salted water. Let boil for 20 minutes.
Meanwhile in a skillet sauté onion in
butter and oil for about 5 minutes over
medium heat. Add rice and stir well.
Strain the scampi broth and discard the
shells. Add broth to rice and stir well
with a wooden  spoon. Let cook for
20 minutes.
Part.B: In a skillet sauté shallots and
garlic in butter over medium heat for
5-minutes. Add scampi and stir well.
Add the salt, pepper, and the parsley.
Cook for another 5 minutes. Remove
skillet from heat and pour brandy over
scampi. Remove the scampi and return
the skillet to the heat. Add the whipping
cream, tomato sauce and stir well. Cook
for 15 minutes stirring occasionally. Add
the rice and scampi to sauce and stir well.
SErVES. 6.-.8.PEoPLE.   . .PrEPArAtIon.tIME:..20.MInutES.   . .cooKInG.tIME:..40.MInutES
69
Fish
Antonietta’s 2010 Classic Italian Cooking Recipe Book
rISotto.PortoFIno
(SHrIMP.MuSHrooM.And.rIcE)
IngRedIenTS
1 lb shrimp
3 cups risotto (Italian short grain rice)
1 cup green peas
2 cloves of garlic (crushed)
1½ cup sliced mushrooms
2 tbsp chopped parsley
¼ cup white wine
6 cup tomato sauce
1 cup Parmesan cheese
Salt and pepper to taste
InSTRUCTIOnS
- Cook 3 cups of rice in 2 litres of salted
boiling water for 20 minutes.
- Meanwhile, sauté shrimps, mushrooms,
and garlic together for approximately
1 minute.
- Add wine, parsley, green peas and
tomato sauce.
- Simmer for an additional 2 minutes.
- Remove half the mixture from pan and
set aside.
- Strain rice and add it to the sauce, stir
in cheese.
- Place the rice on plates and add shrimp.
- Pour remaining sauce over top. 

SErVES. 4.-.5.PEoPLE.   . .PrEPArAtIon.tIME:..15.MInutES.   . .cooKInG.tIME:..15.MInutES
70
ArAGoStA.dI.PESAro
(LoBStEr.In.LEMon.SAucE)
IngRedIenTS
4 lobster tails
½ cup (125 mL) white wine
½ cup (125 mL) butter
1 lemon
2 garlic cloves, minced
1 tsp. (5 mL) chopped parsley
Salt and pepper to taste
InSTRUCTIOnS
- Cut the lobster tails lengthwise down
the back and peel out the meat. Rest
the meat on the shell. Place on a baking
sheet and bake at 350°F (180°C) for
10 to 20 minutes.
- In a small saucepan, heat wine, butter,
lemon, garlic, parsley, salt and pepper.
Bring to a boil. The sauce should thicken,
if it doesn’t, add a little Beurre Manié, see
page 22.
- To serve, place the lobster on a platter
and pour the sauce over it.
SErVES.4.PEoPLE.   . PrEPArAtIon.tIME:..10.MInutES.   . cooKInG.tIME:..10.-.20.MInutES.
Note: This recipe is originally from the revised edition of Antonietta Terrigno’s previous
book entitled Italian Cooking, Classic Recipes, printed in May, 2005.
Often the simple things are the best, wonderful ingredients simply prepared.
Lemon and wine enhance the natural lobster flavor in this recipe.
71
Fish
Cooking Tip for Pasta
Knowing how to cook pasta is very important in Italian cuisine. To cook
pasta you need a generous amount of salted water. A good rule is to add
4 times the amount of water to pasta. For example, for 500 grams of penne you
would need 2 litres of water and 1 tbsp of salt per litre. Make sure the water
comes to a boil before adding the pasta, and always stir the pasta to prevent
it from sticking together. Pasta is done when it is soft and slightly firm to the
bite. Cook 10 minutes if you want it al dente or 15 minutes for well done. Then
strain the pasta and serve with the desired dish.
Pasta
73
Antonietta’s 2010 Classic Italian Cooking Recipe Book
SPAGHEttI.AGLIo.E.oLIo
(SPAGHEttI.WItH.GArLIc.And.oIL)
IngRedIenTS
1 lb thin spaghetti or linguine
6 garlic cloves, minced
⅓ to ½ cup extra-virgin olive oil
Salt and freshly ground pepper to taste
½ cup freshly grated Parmesan cheese
InSTRUCTIOnS
- Cook the pasta in an abundance of
boiling, salted water.
- While pasta is cooking, heat the garlic
in ⅓ cup oil in a frying pan over low
heat.
- When the mixture just begins to
bubble, stir and cook for a few more
minutes until garlic just begins to turn
golden. Do not let garlic brown.
- When pasta is partially cooked, drain
it, add it to the frying pan and toss well.
- Season to taste with salt and pepper.
- Add a bit more oil if you like.
- Serve immediately with Parmesan
cheese.

SErVES.4.PEoPLE.   . .PrEPArAtIon.tIME:..10.MInutES.   . .cooKInG.tIME:..10.MInutES
74
LInGuInE.ALLE.VonGoLE
(LInGuInE.In.cLAM.SAucE)
IngRedIenTS
2 lbs fresh baby clams, or 5 oz can
½ cup olive oil
2 garlic cloves, minced
Pinch crushed chilies
Pinch of oregano
5 sprigs parsley, chopped fine
1 cup dry white wine
1 lb linguini
Salt and pepper to taste
InSTRUCTIOnS
- Wash and scrub fresh clams several
times.
- In a large skillet, add oil and garlic.
Cook over medium heat until garlic
turns light brown.
- Add remaining ingredients and cover
with a lid.
- When clams have opened, remove from
the shell and return them to the skillet.
- Simmer for 5 minutes, stirring
occasionally.
- Cook the pasta in an abundance of
boiling, salted water.
- When pasta is partially cooked, drain
and add to clam sauce.
- Mix well, remove from heat and serve.
Note: When using canned clams, add
clams and liquid to garlic along with the
seasonings and wine.

SErVES. 6.PEoPLE.   . .PrEPArAtIon.tIME:..10.MInutES.   . .cooKInG.tIME:..15.MInutES
75
Pasta
Antonietta’s 2010 Classic Italian Cooking Recipe Book
FEttuccInE.AL.Burro.E.PAnnA
(FEttuccInE.ALFrEdo)
IngRedIenTS
8 tbsp (120 mL) unsalted butter
1 cup (250 mL) heavy cream
2 tbsp (30 mL) salt
1 lb (500 g) fresh fettuccine
1 cup (250 mL) freshly grated Parmesan
cheese
Freshly ground pepper
InSTRUCTIOnS
- In a large saucepan, bring 2 quarts (2 L)
of water to a boil.
- As the water for the pasta begins to
boil, melt the butter in large sauté pan
over low heat.
- Add the cream to the butter and let it
warm.
- At the same time, salt the water and
cook the pasta until al dente, about
7 to 9 minutes.
- Drain the pasta and mix thoroughly
with the butter and cream, over low
heat.
- Add the cheese and toss until the sauce
thickens slightly.
- Season with the pepper.
- Serve immediately and pass additional
cheese at the table.

SErVES. 4.-.5.PEoPLE.   . .PrEPArAtIon.tIME:..15.MInutES.   . .cooKInG.tIME:..15.MInutES
76
PEnnE.ALL’ArrABBIAtA
(PEnnE.WItH.SPIcY.toMAto.SAucE)
IngRedIenTS
2 lbs (1 kg) penne
½ cup (125 mL) olive oil
4 tbsp (60 mL) crushed garlic
1 tsp (5 mL) crushed chilies
3 ripe tomatoes, peeled and coarsely diced
Salt and pepper to taste
½ cup (125 mL) grated Parmesan cheese
InSTRUCTIOnS
- In a large pot of boiling, salted water
cook the pasta for 10 to 15 minutes,
until al dente. Drain.
- While pasta is cooking, heat the oil in a
skillet over medium heat. Add garlic and
chilies and cook until garlic is golden in
color. Add tomatoes. Reduce heat and
continue to cook for 10 to 15 minutes,
stirring frequently.
- Add the pasta to the frying pan and
toss well. Season to taste with salt and
pepper, adding a bit more oil if you
like. Serve immediately with Parmesan
cheese.
SErVES..6.PEoPLE.  ��. PrEPArAtIon.tIME:..10.MInutES.   . cooKInG.tIME:..15.MInutES.
Note: This recipe is originally from the revised edition of Antonietta Terrigno’s previous
book entitled Italian Cooking, Classic Recipes, printed in May, 2005.
Arrabbiata means "angry" in Italian. It is usually used for spicy tomato sauces with chilies.
This sauce is very easy to prepare and you can add chilies to turn up the heat or lower it.
77
Pasta
Antonietta’s 2010 Classic Italian Cooking Recipe Book
LInGuInE.ALLA.PuttAnEScA
(LInGuInE.WItH.oLIVES.And.cAPErS)
IngRedIenTS
28 oz (796 mL) can tomatoes
2 tbsp (30 mL) virgin olive oil
2 x 2 oz (50 g) cans anchovy fillets,
drained, and finely chopped (optional)
4 garlic cloves, minced
½ cup (125 mL) sliced, pitted, medium,
ripe olives
½ cup (125 mL) sliced, stuffed
manzanilla olives
2 tbsp (30 mL) drained capers
½ tsp (2 mL) hot pepper flakes
¼ tsp (1 mL) dried oregano
¼ tsp (1 mL) salt
¾ lb (340 g) linguine
¼ cup (60 mL) chopped fresh
Italian parsley
InSTRUCTIOnS
- Place tomatoes and juice in food
processor. Pulse on and off until
tomatoes are crushed; set aside.
- In a large skillet, heat olive oil over
medium heat. Add anchovies (if using),
garlic, olives, capers, hot pepper flakes,
oregano and salt. Cook for 3 minutes,
or until garlic softens, stirring
constantly. Stir in tomatoes; cook for
20 minutes, or until the sauce thickens.
- Meanwhile, in a pot of boiling, salted
water, cook the pasta for 6 minutes,
or until al dente. Drain well. Toss with
the sauce and fresh parsley. Serve
immediately.
SErVES.4.PEoPLE.   . .PrEPArAtIon.tIME:..10.MInutES.   . .cooKInG.tIME:..25.MInutES.
Note: This recipe is originally from the revised edition of Antonietta Terrigno’s previous
book entitled Italian Cooking, Classic Recipes, printed in May, 2005.
This spicy sauce from Naples has a fabulous fragrance and flavor. It is named after the
“ladies of the night” who reputedly created it for its energy-boosting powers.
78
PAStA.con.tonno.E.oLIVE
(PAStA.WItH.tunA.&.oLIVES)
IngRedIenTS
2 tbsp (30 mL) olive oil
2 garlic cloves, minced
28 oz (796 mL) can tomatoes
½ tsp (2 mL) dried oregano,
Salt and pepper to taste
¼ tsp (1 mL) hot pepper flakes
1 lb. (500 g) bucatini*
1 cup (250 mL) medium, sliced, pitted
black Italian olives
¼ cup (60 mL) chopped fresh parsley
2 x 6.5 oz (184 g) cans solid light
tuna, drained, flaked
InSTRUCTIOnS
- In a large saucepan, heat oil over
medium heat. Add garlic and cook for
10 seconds, or until golden brown. Add
tomatoes, oregano, salt, pepper and hot
pepper flakes; bring to a boil. Reduce
heat to medium-low and cook for 15
minutes.
- Meanwhile, in a large pot of boiling,
salted water, cook the pasta for 8 to 10
minutes, until al dente. Drain well.
- Stir the olives into the sauce and cook
for 2 minutes. Toss the pasta with the
sauce, parsley and tuna. Serve immediately.
* Bucatini is a hollow pasta, just a bit
thicker than spaghetti, that comes in
long strands. A thicker version is called
bucatoni.
SErVES.6.PEoPLE.   . .PrEPArAtIon.tIME:.10.MInutES.   . .cooKInG.tIME:..20.MInutES.
Note: This recipe is originally from the revised edition of Antonietta Terrigno’s previous
book entitled Italian Cooking, Classic Recipes, printed in May, 2005.
Rich in flavor, flaky and tender, tuna combines well with the distinctive flavors of ripe
Italian olives and tomatoes in this traditional sauce.
79
Pasta
Antonietta’s 2010 Classic Italian Cooking Recipe Book
MeATBALLS
8 oz. (250 g) ground veal
8 oz. (250 g) ground pork
3 eggs
2 cups (500 mL) bread crumbs
3 garlic cloves, minced
Salt and pepper to taste
½ cup (125 mL) vegetable oil
2 cups (500 mL) grated Parmesan cheese
19 oz. (540 mL) canned tomatoes
1 onion, chopped
1 medium green pepper, chopped
½ cup (125 mL) chopped parsley
1 lb (500 g) spaghetti
SPAGHEttI.con.PoLPEttE
(SPAGHEttI.WItH.MEAtBALLS)
InSTRUCTIOnS
- Combine the veal, pork, eggs, bread
crumbs, garlic, Parmesan cheese, salt
and pepper in a large bowl. Make 1"
(2.5 cm) round balls.
- In a large skillet, heat oil on high but
not to the smoking point. The oil must
be hot or the meatballs will stick. Cook
until the meatballs are brown on all
sides, about 15 minutes.
- Remove some of the excess oil and add
the onion, peppers and parsley. Cook
until the onion and peppers are soft;
add the tomatoes and juice. Simmer
over low heat for 1 hour.
- In a large pot of boiling, salted water,
cook the spaghetti for 7 to 8 minutes,
until al dente. Place the cooked
spaghetti in bowls and add the
meatballs and sauce.
SErVES.4.PEoPLE.   . .PrEPArAtIon.tIME:..1.Hour.   . .cooKInG.tIME:..1½.HourS.
Note: This recipe is originally from the revised edition of Antonietta Terrigno’s previous
book entitled Italian Cooking, Classic Recipes, printed in May, 2005.
For many North Americans, Spaghetti and Meatballs was their first taste of “real” Italian
food. This traditional recipe is made with equal amounts of veal and pork.
80
Antonietta’s 2010 Classic Italian Cooking Recipe Book
LASAGnE
(LASAGnE.WItH.MEAt.SAucE)
IngRedIenTS (PASTA dOUgH)
6 whole eggs
2 lbs. (1 kg) all-purpose flour
2 quarts (2 L) meat sauce, see page 114
1½ lbs. (700 g) grated mozzarella cheese
2 cups (500 mL) grated Parmesan cheese
InSTRUCTIOnS
Pasta:
- Mix egg and flour together until it
forms a nice smooth dough. Let stand for
2 hours. Using a pasta machine, roll out
about 10 sheets to 8" (20 cm) in length.
Cook them in boiling water and cool.
If using dry pasta use the same process.
- In a 9" x 13" (23 x 33 cm) baking pan,
place a little of the meat sauce on the
bottom, then place 2 or 3 of the cooked
lasagne noodles on the top. Pour in a
little more meat sauce and place grated
mozzarella cheese and Parmesan cheese
on top. Repeat this process until the
layers reach the top of the pan, finishing
with a layer of cheese.
- Bake at 350°F (180°C) for 30 to 40
minutes.
- Pasta Dough Makes 10, 8" (20 cm)
lasagne noodles.
SErVES.6.PEoPLE.   .PrEPArAtIon.tIME:..30.MInutES.   .cooKInG.tIME:..30.-.60.MInutES.
Note: This recipe is originally from the revised edition of Antonietta Terrigno’s previous
book entitled Italian Cooking, Classic Recipes, printed in May, 2005.
Lasagne has become a worldwide favorite. It is true comfort food, hearty,
delicious and satisfying.
82
cAPELLInI.ALLA.MArInArA
(AnGEL.HAIr.PAStA.And.toMAto.SAucE)
IngRedIenTS
2 garlic cloves, minced
2 anchovy filets
1 tbsp (1