Poppa Vanelli’s Recipes
October 29, 2009 by Robert Louis Vanelli
Filed under Through My Lens
My father came to visit last month and he agreed to share a few recipes with me. I asked; actually begged him, if I could share these with a few close friends. He has no idea how many “close friends” I have. Enjoy!
Pasta Fazool
Serves 6-8 as main meal
16 oz Ditalini Pasta
2 can Canellini Beans (use the juice)
6-8 Garlic cloves (or 3-4 tspn. Minced)
2 Large onions (diced)
2 Large tomatoes (diced)
1 Tsp. Basil (fresh or dry)
1 Tsp. Oregano (fresh or dry)
3 Tbsp. Olive oil
Salt and pepper to taste
· Lightly brown garlic cloves in Olive Oil, add onions and tomatoes, along with spices.
· Cook until a light sauce is made.
· Cook pasta, drain
· Save water if you desire it soupier
· Use a dash or two of crushed red hot pepper for added spice
· Sprinkle cheese
· Serve with Italian Bread
Chili
2 lbs. Italian sausage (mild or hot)
1 large Onion (chopped)
1 large Green pepper (diced)
1 28oz. Crushed tomatoes
2 cans Red kidney beans or hot chili beans
2 Tbsp. chili powder
1 tsp. cumin
· Brown sausage
· Mix ingredients
· Simmer for 30 minutes (low heat)
· Add red hot sauce if you like spicer
Authentic White Clam Sauce
Serves 4 as main dish
2 cloves Garlic or 1 tsp. minced
2 Tbsp. Olive oil (Extra Virgin)
2 Tbsp. butter
2 (6.5 oz.)cans Snow’s minced or chopped clams, with liquid
1 Tbsp. Parsley, fresh (chopped)
1 Tbsp. Basil, fresh
¼ cup white wine (optional)
· In medium saucepan over medium heat, sauté garlic in oil and butter
· Add remaining ingredients and CLAM juice then bring to a boil
· Reduce heat and simmer 5 minutes
· Serve over hot cooked pasta with grated Parmesan cheese
· Serve with Italian bread
· For variation add 1 can whole tomatoes drained and 1 tsp. fresh thyme leaves before bringing sauce to a boil.
I’ll be back to my posting next week. Here are the recipes from Poppa Vanelli I promised. Thanks Jim for reminding me! http://bit.ly/1RBy9t
This comment was originally posted on Twitter
V – great catching up with you last week!
Can’t wait to try the white clam sauce, that’s been one of my fav’s for years! Here’s one for you that I had at my cousin Mary’s house recently – it was SO good! Take care =j
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Eggplant Fritters
Ingredients:
1 large eggplant, about 1½ pounds. Cut into ½ inch slices
2 tbsp extra virgin olive oil
1 egg, lightly beaten
2 crushed garlic cloves
4 tbsp chopped fresh parsley
2 ½ cups breadcrumbs plain or Italian
1 generous cup grated parmagiana cheese
1 generous cup of feta cheese crumbled
3-4 tbsp flour
cooking oil as required
Directions:
-Preheat oven to 375 F
-Brush both sides of the eggplant slices with the olive oil and place them on a baking sheet. Bake until golden brown on each side. ( you can also get the same result by placing them under the broiler and turning them.)
-Chop the eggplant slices into cubes and place them in a bowl. Add the cheeses, parsley, garlic and egg and mix. Add the bread crumbs and mix thoroughly. The mix should be moist and and sticky. Let it rest for about 20 minutes If it’s very sloppy, add a bit more of the breadcrumbs.
-Make small meatballs and flatten them.
-Place the flour on a plate and flour the fritters on all sides. (This will make them easier to handle.)
Shallow fry the fritters on each side until golden brown.
Drain with paper towels and serve with sour cream or flavored yogurt and lime wedges.
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