Mullet alla Tolosa

Ingredients: Mullet, butter, salt, onions, parsley, almonds, anchovies, button mushrooms, tomatoes.

Cut off the fins and gills of a mullet, put it in a fireproof dish with two ounces of butter and salt. Cut up a small bit of onion, a sprig of parsley, a few blanched almonds, one anchovy, and a few button mushrooms, previously softened in hot water, and put them over the fish and bake for twenty minutes Then add two tablespoons ful of tomato sauce or puree, and when cooked serve. If you like, use sole instead of mullet.

Triglie alla Marinara (Mullet)

Ingredients: Mullet, salt, pepper, onions, parsley, oil, water.

Cut a mullet into pieces and put it into a stewpan (with the lid on), with salt, pepper, a cut-up onion, some chopped parsley, half a wineglass of the finest olive oil and half a pint of water, and in this cook the fish gently. Arrange the fillets on a dish, pour a little of the broth over them, and add the onion and parsley. Instead of mullet you can use cod, hake, whiting, lemon sole, & c.

Astachi all’Italiana (Lobster)

Ingredients: Lobsters, Velute sauce, Marsala, butter, forcemeat of fish, olives, anchovy butter, button mushrooms, truffles, lemon, crayfish, Italian sauce.

Two boiled lobsters are necessary. Cut all the flesh of one of the lobsters into fillets and put them into a saucepan with half a cup of Velute sauce (No. 2) and half a glass of Marsala, and boil for a few minutes. Put a crouton of fried bread on an oval dish and cover it with a forcemeat of fish, and on this place the whole lobster, cover it with buttered paper, and put it in a moderate oven just long enough to cook the forcemeat. Then make some quenelles of anchovy butter, olives,and button mushrooms, mix them with Italian sauce (No. 6), and garnish the dish with them, and round the crouton arrange the fillets of lobster with a garnish of slices of truffle. Add a dessert-spoonful of crayfish butter and a good squeeze of lemon juice to the sauce,and serve.

Sara-Nara Sauce

A friend dubbed this “Sara Nara,” but it’s my mother’s recipe. She told me she got in many years ago from an Italian neighbor in New York. Mom didn’t speak Italian and the neighbor didn’t speak English, but they managed to understand each other enough to create this wonderful meaty sauce with meat balls.

The leftover sauce freezes very well (this would be great for OAMC), but if you have leftover meatballs too, you can make delicious meatball subs the next day. — posted by SheCooksToConquer

Pasta Alla Norma

I was in Italy this summer and I came back with “several” Italian cooking magazines.
This recipe is from “Sale & Pepe”(salt and pepper).
It was very simple and fast. I really liked it.
I did use SUPER FRESH organic tomatoes and eggplant and I firmly believe that makes a huge difference. — posted by MsPia

Orangecello

I picked up a bottle while in Sorrento, never knowing Lemoncello had a cousin! and ejoyed it;) I took a basic Lemoncello recipe and just used oranges. You can use 8 small/medium oranges instead of 6 large if needed.
It is also great to bottle up and give out as gifts. — posted by Antifreesz

Baccala Soup

Baccala is salted dried codfish. It needs to be soaked in water for two days to remove the salt and to reconstitute the fish. The flavor is distinct. This recipe was my mothers, it was and still is served every Christmas Eve in our home:) — posted by Antifreesz

Homemade Spaghetti Sauce

My kids (and myself) prefer this spaghetti sauce to anything store-bought. While the cooking process is long, the result is worth the wait! Your kitchen will smell wonderful for an entire morning or afternoon! I usually quadruple the recipe and freeze the excess. If you prefer meat sauce, you can brown 1 pound of ground beef and 1 large onion sliced thin, add 1 tsp. salt and sprinkle of parsley, then add to the sauce while cooking. — posted by tammyz

Healthy Italian Bread Sticks or Pizza Crust

Healthy vegan Italian Bread Sticks or Pizza Crust! I’ve given directions below in how to make this as Italian Bread Sticks, but to turn it into Pizza Crust is quite simple. Simply omit the Italian seasoning, garlic and onion powder from this recipe and roll to fit 2 medium sized pizza pans and TADA you have pizza crust. Freezes well also. From “The Best of Silver Hills Delicious Vegetarian Cuisine” cookbook. — posted by Enjolinfam

Chicken Cacciatore

This is my mother-in-law’s recipe (although it was passed to her by other family members). She uses an electric skillet, but I just use a deep skillet on the stove. I love this recipe because it is easy enough for a weeknight meal, but also nice enough to serve guests. — posted by Alison J.