Italian Potato Salad - Recipe

EVA'S FATHER'S POTATO SALAD

MAKING ITALIAN POTATO SALADS

by EVA

FAVORITE ITALIAN DISHES

And SECRET RECIPES

SOUP - PASTA - SALADS

And MORE ...

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Recipe - Camp David Spaghetti

 

CAMP DAVID SPAGHETTI

CAMP DIVID SPAGHETTI - Recipe

From a NAVY COOK who cooked this dish for Presidents, Marines, and Naval personnel of the US Navy, and United States Marines. At CAMP DAVID. It's a a hearty crowd pleasing dish, made with meat sauce, served with Spaghetti & Italian Sausage. "What's not to Love?" A dish loved by Presidents Clinton, Bush, Biden, Obama, and Trump. You'll love it too!

Ingredients :

4 Italian sausage links
1 pound lean ground beef
1 yellow onion, chopped
2 cloves garlic, chopped
1 tablespoon olive oil
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can whole peeled tomatoes
¼ cup chopped fresh oregano
1 teaspoon salt
1 teaspoon dried basil
1 bay leaf
¼ teaspoon ground black pepper
1 (16 ounce) package dry spaghetti
½ cup freshly grated Parmesan cheese

Directions:

Slice sausages lengthwise, leaving links attached along one side; lay flat in a large skillet. Cook over medium heat until browned and cooked through, 5 minutes, flipping once. Transfer to a plate; set aside.

Add ground beef, onion, garlic, and olive oil to the same skillet over medium heat; cook and stir until onion is translucent and beef is browned and crumbly, about 10 minutes. Drain all but 2 tablespoons drippings from the skillet. Stir in tomato sauce, tomatoes, oregano, salt, basil, bay leaf, and black pepper; simmer, uncovered, over low heat until flavors have blended, about 1 hour, stirring occasionally. Remove and discard bay leaf.

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain. Stir spaghetti into sauce.

Divide spaghetti and sauce among individual oven-safe baking dishes or plates; top each with a cooked half sausage and sprinkle with Parmesan cheese.

Bake in the preheated oven until cheese is melted and begins to brown, 5 to 10 minutes.

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Sicilian Pasta and Meatballs Recipe Sicily

 

ANGELINA - SERVING Up The MEAL

ANGELINA'S PASTA With MEATBALLS

La FAMIGLIA

"MANGIA BENE" !!!

La PASTA

Con POLPETTINI 

NONNA BELLINO'S COOKBOOK

RECIPES From MY SICILIAN NONNA

"MANGIA BENE" !!!

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SICILIAN PASTA with MEATBALLS SICILIANA

For the Dough:

10 ounces Semolina Flour (durum wheat) A pinch of Salt 2 large Eggs

Mix all above together to form a dough. Knead for a few minutes.

Cover the dough and let rest for at least 45 minutes before using.

Roll pasta dough into thin sheets. Roll the sheets up, and cut to 1/8tj inch thickness.

For the Meatballs:

12 ounces Ground Beef 2 tablespoons fresh Parsley, finely chopped 3 ounces grated Caciocavallo Cheese (or Pecorino, if unavailable) 1/4 cup breadcrumbs Salt, to taste Freshly ground Black Pepper, to taste 1 large egg

Mix all above ingredients together. Form into small Meatballs (Polpettini)

For the Broth:

2 tablespoons fresh Parsley, chopped A handful of Celery leaves 1 medium Carrot, peeled and roughly chopped 1 tablespoon Tomato Paste ½ medium onion, peeled and halved 1 medium Potato Salt, to taste

1 pound Beef, Veal, or Chicken Bones

Place all above ingredients in a large pot and simmer for 90 minutes

to make the broth. Strain broth, and discard the bones.

To Serve the PASTA with MEATBALLS.

Place Meatballs in broth, and cook at a low simmer for 5 minutes.

Cook the Pasta in boiling Salted water for about 2 minutes.

Drain the pasta in a Colander.

Add the cooked pasta to pot with the Broth & Meatballs. Cook at a low

simmer for 4 minutes.

Serve the Pasta and Meatballs. Remove some pasta and Meatballs and place on a plate, with very little broth, but you do want a bit of broth in each portion.

Serve your guests, with grated Pecorino Cheese on the side to sprinkle over the pasta.

Enjoy !