Like a MRS. Watts on the North Shore has been a diligent home chef for years. Ve talked to each other abou recipe conversions. Soon, her affection for fralian cooking was noted and | Smereed to look for novel ideas for her cucina. Italian food with its red » Pizzas, pastas, salads, ate soups, cheeses and fruit, has adapted well to changing contemporary dict and raste Juirements. Thousands of restaurants serving freshly made pasta benefited from = the healthy and relativeiy inexpensive ec. Toscana, Trentino, Puglia, for exampl are all different in the util tion of local food sources. Our first recipe was intro- duced to the public in an entertaining =o movie, Big Night, and is from the South. Ic is a dish that will need -preparation and time. The result will be a magnificent one pot dish for a large fami- ly. Timballo Di Maccheroni Bianco The pastry: 3% c. all-purpose flour 2 Thsp. sugar salt to taste % c. butter % c. vegetable shortening 2 eggs (save one egg white) % c. white wine Method: Sift together the flour, sugar, and salt. Rub in the butter and the shortening to a small pea stage. Mix together the wine and the eggs (1 whole egg + 1 yolk). Add to the flour. Work together to make a nice dough. Refrigerate 1 hour. Filling: 8 oz. white mushrooms, sliced 12 oz. fresh chicken livers % ¢. finely chopped onions 4 c. good quality olive oil 2-3 Tbsp. tomato sauce (if none at home, some of the commercial types are pretty good) % c. white wine salt and freshly greand pep- per to taste 2x Ke. butter 1 Ib. penne paste % c. grated Parmeggiano Reggiano cheese % Yb. diced prosciutto style ham 6 hard boiled small or “pee wee” eggs remaining egg white for egg, wash aw Method: Select a large skil- fet and saute the onion in the olive oil until glossy Add the tomato sauce and add the cut up liv Cuok on all sides for a rouple of minutes. Add the . td wine and simmer a cou- ple of minutes. Add the mushraoms. Add the first 4 cup of butter, simmer 5 min- ures. Remove and cool a little. Bring to rapid boil about 3 quarts of water and cook the pasta according to instruc- s. Don’t overcook, al dente is ideal. Drain and rinse, place in a bowl,add the sec- ond & cup of butter, the con- a chef in your kitchen tents of the skillet, as Ww the grated cheese and di ham. Preheat oven to 3500 F. Select a large bowl or a deep ceramic pic plate sufficient to accept all the material. Brash the bowl with a little oil. Divide the pastry inte owo picces — one mound larger than the other. Roll out the larger piece of dough, cover the bottom of the dish. Fill the lined bow! with the pasta mixture. Put the hard boiled eggs in the middle. Roll our : second half of the dough cover the bowl as a hid. Brush with cee white to gata good seal. Seal the edges well. Cut holes on top to allow the steam to escape, Brush with eve white. Bake on the ovens lower rack for 40-50 minutes. Let it sit for a few minutes after it is done. Turn out onto a serving, platter. It should be a golden brown mound of tantalizing ’ Italian flavor and aroma. Hf this does not turn out the first time, attempr it again. fr is worth it. Presene with a salad —— serves 6-8 people. From) farther north in Venice and Padova we find a recipe using the delicate liver of calves. We do not eat enough fiver and other offal meats. They are excellent: value for money. In recent years this fine meat dish has been gain- ing in popularity, Greater demand from ethnic cocks has also improved selec and quality. Purchase freshest calves liver and use the same dav. Fegato di Vitello alla Veneziana 1% Ib. thinly sliced calves’ liver 10 oz. julienne cut onions 2 oz. green bell peppers juli- enne cut 2 oz. butter 4 oz. dry white wine freshly chopped parsley salt and fresh ground pep- per to taste Method: = Have your butcher slice the fiver very thinly, For best results the liver (any liver) should not be previously frozen. Select a good heavy Add half of the burt onions and the peppers. Saute until glossy, Add wine and the salt and pepper to taste, Simmer covered for about 10 minutes. Pour the mixture into a bowl, Keep warm. Now add the rest of the but- ter and heat to high hear — t below the smoking point. Voss in the liver pieces, fry until just cooked — but still pink in the middle. Return the onion mixture, toss on high heat, and present at once. Some freshly chopped parsley will add nice color. A great dish served with gnocchi or rice, with some pickles or tart stewed fruit. Serves 6. SAVING You MONEY. _ SINCE: 1969 pie, that’s amore bay ITALIAN food is a North American success story — the pizza, pasta, sauces, cheeses, soups and more, have adapted well to contemporary diet requirements. UY 1 GET - FREE Appile-Raspberry Pie Westlynn Bakery L189 LYNN VALLEY RD. 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