BIS NONNA’S MEAT LOAF
MANGIA MAGNA
by Mangia Magna!
2M ago
   2 1/2 – 3 Lbs Ground Chuck  2 Cups Seasoned Bread Crumbs 1 Cup Heinz Ketchup  1 Cup Onion – chopped 1 1/2 Tps Garlic Powder 2 Tbs Parsley -fresh and chopped 3 – 4 Eggs – large Salt and Pepper to Taste 2 Eggs – hard boiled, optional Mix meat with Ketchup, bread crumbs, onions and all seasonings. Shape into easy to handle loaves and place in light greased casserole dish and brown in 350° oven turning once. When finished browning, pour off some of the squid on the bottom of the casserole dish. Now pour the sauce over and continue baking. As a surprise, I sometimes woul ..read more
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DEEP DISH CHICKEN POT PIE
MANGIA MAGNA
by Mangia Magna!
2M ago
  CRUST: 1 LARGE EGG – separated 5-6 TBS COLD WATER – divided 2 CUPS FLOUR PINCH OF SALT 2/3 CUP BUTTER – cold, cubed In a small bowl beat egg yolk with 2 tablespoons water.  In a large bowl combine flour and salt, cut in the butter until crumbly. Gradually add the beaten egg, tossing with a fork, additional water, just one tablespoon at a time and only as needed, until with the dough you can form a smooth ball.  Divide dough into 2 discs – 1 using ¾ of the dough and the other with the remaining ¼ of the dough. Cover discs and refrigerate for at least 1 hour or overnight ..read more
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VEGETABLE FRITTATA
MANGIA MAGNA
by Mangia Magna!
2M ago
Some nights just a simple, easy to make Frittata and a nice glass of wine are enough to satisfy after a long day.   6 EGGS 1/3 CUP GRATED CHEESE – Romano or Parmesan 2 TBS FRESH BASIL – finely torn 2 TBS FLOUR – I use Wondra PINCH OF SALT – be careful because cheese is salty FRESHLY GROUND BLACK PEPPER – to taste 8 OZ RICOTTA CHEESE – whole milk, drained 1 CUP ASSORTED VEGETABLES – cooked, chopped 1 TB BUTTER 1 TB OLIVE OIL PREHEAT OVEN TO 400º. In a medium size bowl beat together eggs, grated cheese, basil, flour, salt and pepper. Drain ricotta if a little watery and add and mix in well ..read more
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ZUCCHINI PIE in a RICE CRUST
MANGIA MAGNA
by Mangia Magna!
2M ago
1 CUP INSTANT WHITE RICE – uncooked 1 CUP CHICKEN BROTH 1 CUP CHEDDAR CHEESE – shredded 1 EGG – lightly beaten 1/3 CUP MAYONNAISE ½ TSP RED PEPPER FLAKES – or to taste 2 SLENDER ZUCCHINI – thinly sliced 4 TBS BUTTER – unsalted, melted ¼ CUP ROMANO CHEESE – freshly grated ITALIAN SEASONINGS OF YOUR CHOICE PINCH OF KOSHER SALT PREHEAT OVEN TO 400º GREASE OR SPRAY A 9-INCH PIE DISH Combine rice, broth, shredded cheese, lightly beaten egg, mayonnaise, and red pepper flakes, mix well and pour into prepared pie dish. Arrange the zucchini on top of the rice overlapping it in a circle around the pie d ..read more
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CACIO e PEPE RICE with GUANCIALE
MANGIA MAGNA
by Mangia Magna!
2M ago
4 OZ GUANCIALE – diced 6 TBS BUTTER – unsalted FRESHLY GROUND PEPPER – to taste 1 TSP SEA SALT or KOSHER SALT 4 CUPS COOKED JASMINE RICE  GRATED CHEESE – for sprinkling In a food processor, pulse the guanciale until it is ground. Guanciale is made from the entire jowl and cheek from a pig.  You can find it in Italian specialty stores. Boil enough rice to make 4 cups cooked and reserve ¾ cup of the water awhile keeping the rice warmed. Heat butter in a large saucepan and when starting to sizzle add the guanciale and coarsely ground pepper, salt and up to ¾ of the rice water ..read more
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LA BEFANA AND THE FEAST OF THE EPIPHANY
MANGIA MAGNA
by Mangia Magna!
2M ago
(In our house better known as theFeast Day of the Three Kings or Little Christmas) The 6th of January is known as the Epiphany across the world, but for Italian children its main significance is the celebration known as “La Befana”. Traditionally, this is the day that an elderly, witchlike woman visits houses, leaving presents for well-behaved children – a second Christmas of sorts. It’s one of the most beloved Italian traditions, but who exactly is La Befana! La Befana is commonly represented as a very old woman – appropriate, considering that she’s even older than Babbo N ..read more
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A SUPERSTITION THAT TURNED TRADITION!
MANGIA MAGNA
by Mangia Magna!
3M ago
  Italian superstition dictates that wealth, good health and fortune will be bestowed on those who make cotechino their first meal of the year.  So cotechino con lenticchie is a New Year’s tradition and it is not uncommon to find families waiting for the stroke of midnight to consume this deliciously spiced sausage sliced atop of lentils. Growing up this was a meal my Little Nonna made for us on New Year’s Eve so that we could all be together.  That tradition carried on for years as I got older and my Dad would prepare it. It is still a tradition in our house, and we s ..read more
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How to make​​​​​​​ DILLY CARROT SOUP
MANGIA MAGNA
by Mangia Magna!
3M ago
  Although delicious all year round,this is a great summer soup to serve, hot, warm or cold. 2 TBS VEGETABLE OIL 1 LARGE ONION – chopped 13 OZ CHICKEN BROTH 1 ½ LBS CARROTS – peeled, sliced 1 15 OZ CONTAINED RICOTTA – whole milk, drained 3 TBS FRESH DILL – chopped PINCH OF NUTMEG – to taste 1 TBS DRY SHERRY or MADEIRA SALT AND PEPPER – to taste DILL SPRIGS – for garnishing 1 CUP MILK or HALF AND HALF SERVES 4-6 In a large, heavy pan, or Dutch oven, heat oil over medium heat.  Sauté onions in the oil until tender, about 5 minutes.  Add broth and carrots; bring to a ..read more
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How to make CRAWFISH ETOUFEE
MANGIA MAGNA
by Mangia Magna!
3M ago
  4 SLICES BACON – finely chopped 8 TBS BUTTER – unsalted 6 -7 SCALLONS – finely chopped 4 GARLIC CLOVES – finely chopped 2 CELERY STALKS – finely chopped 1 YELLOW ONION – finely chopped 1 LARGE TOMATO – seeded, finely chopped 1 YELLOW, RED or ORANGE PEPPER – finely chopped 1-2 TSP PAPRIKA – or to taste FRESHLY GROUND BLACK PEPPER – to taste PINCH OF CAYENNE – or to taste KOSHER SALT – to taste ¼ CUP FLOUR 2 ½ CUPS FISH or CHICKEN STOCK 1/3 CUP HEAVY CREAM 3 TBS LOUISIANA HOT SAUCE – to taste COOKED WHITE RICE 2 LBS CRAWFISH TAILS – par-cooked, peeled 2 TSP WORCESTERSHIRE SAUCE 1/3 CUP PA ..read more
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This is the time of year to enjoy
MANGIA MAGNA
by Mangia Magna!
3M ago
CALAMARI STEW 3 Tbs Olive Oil 1 Small Onion – chopped 4 Garlic Cloves – peeled and sliced 2 Cups White Wine 4 Cups Spaghetti Sauce – homemade or jarred 1 Pinch Oregano 1 tsp Salt 1 tsp Black Pepper – freshly ground 2 Lbs Calamari Bodies – thinly sliced,     whole tentacles included Fresh Basil Leaves – torn for topping 2 Large Eggs – lightly beaten Heat the olive oil over low heat in a medium pot. Add the garlic and onion and cook, stirring frequently until fragrant and the onion is translucent. Do not let it burn. Slowly add the white wine and cook for another minute ..read more
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