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Aioli Sauce


4 Large clove garlic

1 Egg yolk at room temperature

1 Cup olive oil

1 Tablespoon fresh lemon juice

Salt to taste

Pepper to taste


                Crush the garlic to a fine paste. Place egg yolk in a small bowl, beat with fork until thick. Gradually add oil, drop by drop, beating after each addition to incorporate ingredients, continue beating and adding oil until sauce resembles thick mayonnaise. Flavor with garlic, lemon juice, salt and pepper.



2 Packages active dry yeast

¼ Cup lukewarm water

¾ Cup boiling water

¼ Pound butter, softened

½ Cup sugar

2 Teaspoon salt

4 Eggs, beaten

2 Teaspoon anise extract

6 Cups sifted all-purpose flour

1 Cup seedless golden raisins

1/3 Cup candied cherries, halves

1/3 Cup candied orange or lemon peel, chopped

1/3 Cup chopped candied citron

Melted butter


             Soften yeast in lukewarm water in small bowl. Set aside. Pour boiling water over butter, sugar and salt in large mixing bowl. Stir until butter melts and sugar dissolves. Cool to lukewarm. Add eggs and anise beat until well blended. Stir in half the flour, add yeast mixture and stir. Add enough reaming flour to form a soft dough. Turn out on lightly floured board, knead until smooth and elastic. Put into greased bowl, turn to grease top of dough. Cover with cloth, let rise in warm place free from draft, until double in bulk. About 2 hours. Shape into 2 loaves. Place on a greased baking sheet, brush with melted butter. Let rise until double in bulk. About 1 hour. With sharp knife, do slashes on top. Bake in a preheated 350. Over for 50 minutes, or until done. Brush again with melted butter. Cool on wire racks.

Risotto Milanese Style


1 lb. Rice

4 Cups beef stock

Salt and pepper

Pinch of safffron

1 Onion, chopped

1 Stick butter

2 Tablespoons boiled beef marrow (optional)

¼ Cup grated cheese


                In a bowl, mix the saffron with 2 tablespoons of stock. Heat the beef marrow and some butter in a pan. Add the onion and fry till translucent. Add rice and stir for a few seconds. Pour the remaining stock into the pan. Cover and cook over low heat for the 10 minutes, season with salt and pepper, add the saffron and mix well. Cover for another 10 minutes or until the rice is cooked. Add remaining butter and sprinkle with parmesan cheese. Serve hot.

Bucatini With Tomato And Basil Sauce


Oz. Bucatini, cooked according to package directions


4 Tablespoon olive oil

1 Onion chopped

½ Cup chopped fresh basil

6 oz. Chicken broth

4 Tablespoon grated parmesan cheese

1 Clove garlic, chopped

1 Cup strained tomatoes

4 oz. Red wine

Salt and pepper

Some chopped parsley


             Heat the oil and sauté the garlic and onion until light brown. Add the rest of the ingredients, except the cheese and parsley. Simmer for 10-12 minutes, stir frequently. Drain the pasta. Toss with the sauce, cheese and parsley.

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