Welcome to Mama's Italian Recipes Blog

So who is Mama? Mama is a full blooded Italian woman raised in Brooklyn New York surrounded with good food and Italian culture. I want to share the recipes of the old world with the new world. Known for her exceptional dishes she loves nothing more than to prepare and serve these recipes to her friends and family.

Now, we share them with you.

Saturday, December 29, 2007


4 boneless chicken breasts
2 1/4 tbsp. olive oil
½ tbs parsley
2 cloves garlic
1 1/4 c. marsala
Approx 1 cup sliced mushrooms
1/2 cup sliced onion

Heat olive oil in large skillet. Add garlic, onion and mushrooms.
Saute until light brown.
Add chicken and brown both sides.
Add marsla .
Sprinkle parsley over the mixture.
Cover and cook on medium heat until chicken breasts are done.
Serve over favorite pasta with grated Parmesan.

Friday, December 28, 2007


Turkey leftovers
10 to 12 cups water
1 onion chopped
1 tsp. thyme
4-5 celery stalks chopped
1 lg. can Italian stewed tomatoes
1 1/4 tbsp. basil
12 oz. noodles / macaroni /pasta of your choice
1/2 tsp. pepper
1/2 tsp. salt

Cook turkey leftovers, water, celery tops, onion, thyme and salt for 2 hours. Cool and strain. Take what meat you can off bones and add to stock. Refrigerate overnight. When cold, skim fat from stock.
Heat stock and add tomatoes, basil and pepper. Meanwhile, cook the macaroni/pasta el dente’. Drain and add to soup.
Simmer an hour. Great served with garlic bread.

Thursday, December 27, 2007


Very Creamy, Very Easy Very Minty Good!

4 oz. cream cheese
3 c. powdered sugar
1/4 tsp. mint extract
1/8 tsp. green food coloring

Mix together sugar and cream cheese well. Add in mint, then coloring.
Roll into balls and flatten with fork onto cookie tray. Sprinkle on colored sugar.

Chill 1 1/2 hours, flip, and chill again.


1/2 cup butter
3 3/8 cup white sugar
1 1/8 cup brown sugar
1 12 ounce can evaporated milk
1/2 pound large marshmallows (32 ct)
2 ounces baking chocolate
1 12 ounce semi-sweet chocolate chips
1 12 ounce sweet milk chocolate chips
1 tbs. vanilla
nuts if desired ( we like to throw in a handful of walnuts)

Combine butter, milk, and sugars in large, heavy saucepan.
Stir over medium heat until sugar is dissolved.
Bring to a boil, cover. Boil 5 minutes.
Turn off heat; add marshmallows, stir until dissolved.
Add 3 kinds of chocolate – one at a time, stirring after each until dissolved.

Add vanilla and nuts; blend well. Pour into lightly greased 10X15" pan. Let cool.

Keeps for several months in the refrigerator.

Monday, December 24, 2007



1 large carton ricotta
2 bunches spinach
1/4 cup fresh parsley, chopped
1 1/2 cups cheese
2 eggs
salt and pepper, to taste

Dough: Beat eggs well. Add hot water and oil. Add enough flour to dry up liquid. Turn out onto a floured board. Add more flour and knead for 10 minutes or until completely mixed. Dust with flour if necessary. (Use as little flour as possible). Place dough under an inverted bowl on board (so that it won't dry out) and allow it to rest for 1/2 an hour.

Cooking Filling: Cook Spinach, squeeze out water and chop. Add other ingredients and blend together.

Filling Dough: Roll out dough and cut in to whatever shape of ravioli you would like. Add a spoonful of filling and fold a piece of dough over the top.

Cooking: Place the ravioli in a pot of boiling water when they rise to the surface they are cooked.

Sunday, December 23, 2007

Rosemary Garlic Potatoes

4 small-to-medium red or yukon gold potatoes
olive oil
crushed red pepper flakes
crushed black pepper
minced onion
minced garlic
salt, to taste

Preheat oven to 400°F.

Chop or slice the potatoes and place on a cookie sheet which has been coated with olive oil.

Take handfuls of the rosemary, minced onion, garlic and black pepper and sprinkle onto the potatoes.

Sprinkle a pinch or two of crushed red pepper onto the potatoes.

Drizzle olive oil onto the potatoes before placing them in the oven.

Bake at 400°F approx. 30 minutes or until potatoes are done.

Saturday, December 22, 2007



Large container of 3 lbs. Ricotta
2 c. sugar
8 egg yolks
8 egg whites
1/2 c. sifted all purpose flour
1/2 cup heavy cream, whipped
1 tsp. vanilla
1 tsp. grated lemon rind
Graham cracker crumbs

Preheat oven to 425 degrees.
Beat drained ricotta until smooth, gradually add 1 1/2 cups sugar and egg yolks, beating after each addition.
Beat in flour, lemon rind and vanilla. Beat egg whites with remaining sugar until stiff, combine with whipped cream and fold into ricotta mixture.
Turn into a 12 inch spring form pan which has been buttered or greased and sprinkled with graham cracker crumbs. Bake 10 minutes, lower oven to 350 degrees and bake 1 hour 15 minutes.
Turn off heat and allow to cool in oven with door closed
This will be a nice golden brown on top!!

Thursday, December 20, 2007


A GREAT Christmas Eve Appetizer!!
(We always serve Lasagna for our Christmas Eve Dinner)

Fresh Italian bread, diagonally cut 1 inch slices
Prosciutto 3-4 thin slices
1/4 cup Calamata olives, pitted and chopped
1/2 16oz can diced tomatoes
1/3 cup Ricotta Cheese
2 Tbsp extra virgin olive oil
1 Tbsp bread crumbs
1/2 Tbsp garlic, finely minced
1/4 cup each fresh parsley, onion - both finely chopped
1/4 tsp oregano
3/4 tsp basil
Salt and pepper

Preheat oven to 400°F.
Toast bread slices for 4-5 minutes or until lightly browned.
Combine remaining ingredients in bowl and season to taste with salt and pepper.
Spoon 1 tablespoon of the tomato mixture onto each toasted slice of bread.
Roll slices of Prosciutto and slice into 1/8" inch pieces.
Place on top of tomato mixture and serve.

Tuesday, December 18, 2007


20 small fresh button mushrooms
3 cups red wine
1 tsp. garlic powder
1 lb Italian sausage
1 lb. hamburger -Lean
1/2 onion –Finely chopped
1/2 bell pepper –Finely chopped
3 cloves garlic - Minced
1 cup Italian style croutons – Crush fine
2 eggs (beaten well)
1/2 can tomato sauce
2 tbs basil -chopped
2 tbs oregano -chopped
1 tbs rosemary -chopped
Salt and Pepper

1. The night before preparing meatballs, wash, drain, dry button mushrooms, leaving most of stems on. Put in a glass container and soak in red wine and 1 tsp. garlic powder. You can cover with a plastic wrap, force out any air, and hold down with a utensil or two. A couple of empty jars will also work.
2. Dry off mushrooms. With meats cold, mix the hamburger and sausage together, flatten it out on wax paper to 1/2 inch and sprinkle all the remaining ingredients on the meat. Fold in half, and push the ingredients into the meat. Separate from the wax paper into a plastic sack, and kneed the meat, mixing in the ingredients. Adjust the sticking by adding or decreasing the amount of tomato sauce. A firm meat mixture is needed.

Spread the meat out on wax paper again, grab a mushroom and make a meat ball around it. Place your 24 meatballs on two baking pans (Pizza pans with side lip work well), and cook at 350°F for 45-60 minutes.


Monday, December 17, 2007

Chocolate Peppermint Bark Recipe

Chocolate Peppermint Bark

18 oz. White Chocolate (melted)
6 oz. Crushed Peppermint Candy (or candy
6 oz. Bittersweet Chocolate (chopped fine)
3 oz. Heavy Cream
3/4 tsp. Peppermint Extract

1. Spread half the white chocolate into a
12" by 8" rectangle on waxed paper. Chill
until firm.

2. While the white chocolate is chilling,
melt the bittersweet chocolate with the
cream and peppermint extract. Stir the
mixture until well blended, let it cool to
room temperature, then spread it on the
chilled white chocolate. Chill to set.

3. Spread the remaining white chocolate over
the set bittersweet chocolate mixture, then
top with the crushed peppermint candy.
Chill to set, then cut into desired squares.

A Christmas time must and tradition for us!!!

Saturday, December 15, 2007



1 3/4 c. sugar
1 c. shortening
2 eggs
3 c. flour
1 tsp. vanilla

Cream shortening and sugar. Add eggs and vanilla. Beat well, add remaining ingredients. Roll out thin, cut out and bake on ungreased cookie sheet.
Bake at 325 degrees for 10 minutes. If decorating, sprinkle decorations before baking cookies.

Italian's are traditionlists and this is a Christmas Cookie tradition!

Wednesday, December 12, 2007


7 oz. spaghetti noodles (uncooked)
1 lb. ground beef
1 onion (sliced thin and chopped)
spaghetti sauce ( see recipe below)
2 c. water
2 c. shredded mozzarella cheese

Brown beef and onion in stewing pot. Mix in sauce and water. Break up noodles into 1-2" pieces and mix in to beef mix. Pour all into greased 9x13" casserole dish. Top with shredded cheese. Cover tightly with foil. Bake at 325°F for 90 minutes.


6 (8 oz.) cans tomato sauce1-2 garlic cloves
1 tbsp. butter
1/4 tsp. oregano

Heat butter in pan at medium to medium-high and brown garlic. Add tomato sauce, oregano, and cook until just starts to boil and lower heat to low, simmer 15-20 minutes. Meanwhile, boil your choice of pasta,( Mama calls all pasta macaroni) drain and serve with sauce!

Yep simple but sooo good!
Tip...the longer the sauce cooks the better the flavor!!! A great one to start a day ahead of time.

Monday, December 10, 2007

Salmon Steaks Italian Style Recipe

Traditionally, fish is served on Christmas Eve in many Italian Families.

Salmon steaks
olive oil
dry white wine
1 clove garlic
1 tsp rosemary – fresh or dried.

Mince garlic and add rosemary to garlic. Brown garlic mixture lightly in olive oil.
Wash the salmon steaks and place them on a baking dish.
Brush them with browned olive oil mixture.
Place the salmon in an oven preheated to 425°.
After about ten minutes sprinkle the steaks with white wine and then put them back in the oven.
Cook for another 10 minutes or until done.

A wonderfully flavorful yet easy salmon dish!

Sunday, December 9, 2007


3/4 c. soft shortening
1 c. sugar
2 eggs
2 tsp. lemon rind
1 tsp. lemon juice
2 1/2 c. flour
1 tsp. baking powder
1 tsp. salt

Cream together shortening and sugar; add egg, lemon rind and juice, stir in flour, baking powder and salt. Let set in refrigerator for 10 minutes to chill. Roll and cut. Place on greased cookie sheet. Bake at 375 degrees for 7 to 10 minutes.
Sprinkle sugar on cookies before baking.

Okay....not so Italian but a family favorite and timely!!!! Happy Holidays!

Saturday, December 8, 2007

Italian Insalata Caprese Salad

Fresh Basil and Ripe Tomatoes MAKE this a Salad to remember!

1/2 pound fresh mozzarella cheese, sliced 1/4-inch thick
2 full cups of tomatoe, sliced 1/4-inch thick ( big ones work best if they are available)
1 cup fresh basil leaves - No choppng...these will be torn
Salt and pepper
1/4 cup extra-virgin olive oil

Alternate fresh mozzarella slices on a large platter with overlappign sliced tomatoes.

Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste.

Drizzle some extra-virgin olive oil over the top just before serving..
Makes 4 servings.

Thursday, December 6, 2007

Ricotta and Spinach Cannelloni Recipe

This is a sure to please!

3 cups fresh spinach , steamed, drained and finely chopped (don;t over cook, you want the spinach just slightly cooked)
2 cups Ricotta Cheese
1/3 cup of freshly grated Parmesan Cheese
salt and pepper
4 tablespoons of finely chopped Fresh Basil
2 ½ cups tomato sauce
1/2 cup of grated fresh parmesan cheese, for topping
5 ounces of lasagna sheets, fresh
1. Mix the first 5 ingredients together.
2. Preheat your oven to 180 degrees.
3. Place 1/3rd cup of filling into the centre of each pasta sheet and roll into a cylinder.
4. When all sheets are filled place a cup of tomato sauce on the bottom of a 9 x 12 inch pan and then lay the rolled filled cannelloni's on top of it.
5. After assembly spread the remaining sauce on top then sprinkle with remaining cheese.
6. Bake about 30 mins until they are bubbling and golden then let stand for 10 minutes before serving.

Serves 4 – ENJOY!

Wednesday, December 5, 2007

Chicken Catchatori Recipe

3 slices bacon, chopped
1 (2 to 3 pound) whole chicken, cut into pieces
salt and pepper to taste
1 tablespoon butter
1 large onion, sliced
2 cloves garlic, chopped
1 cup sliced mushrooms
1 cup red wine
2 teaspoons brown sugar
1/2 cup balsamic vinegar
1/2 cup baby carrots, sliced
1 tablespoon red wine
2 teaspoons cornstarch
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Saute chicken in bacon grease, with salt and pepper, until browned. Discard bacon and set chicken aside.
To the pan add butter and melt; saute onion, garlic and mushrooms until onions are transparent. Stir in 1 cup wine, brown sugar and vinegar. Cook, stirring, until hot and bubbly; add chicken and carrots.
Reduce heat to medium and cook 30 minutes, until chicken is well cooked and carrots are tender crisp.
Blend together 1 tablespoon wine and cornstarch. Stir into chicken and mix well to thicken.

Saturday, December 1, 2007

Italian Meat Loaf Recipe

1 1/2 lb. ground round
1/2 lb. lean ground pork
1/2 c. Ricotta cheese
1/2 c. breadcrumbs, made from Italian or French bread
1 med. size onion, finely chopped
1/2 c. chili sauce
1 egg, slightly beaten
Salt and pepper
1/4 tsp basil
1/4 rosemary
slash of red wine
1 can (8 oz.) tomato sauce

Preheat oven to 350 degrees. In large bowl, combine meats, cheese, bread crumbs, onion, chili sauce, egg and seasonings. Mix well. Shape meat mixture into an oblong loaf and place in a baking pan. Pour wine over loaf. Mix a tablespoon or two of water with tomato sauce. Spread over meat loaf. Bake 1 1/2 hours, basting from time to time.