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.

Monday, February 25, 2008


1 can (14.5 oz) diced tomatoes, drained
3 tablespoons chopped fresh basil leaves
1 1/2 tablespoon extra virgin olive oil
2 clove garlic, finely chopped
sliced baguette, Italian bread toasted

Mix together tomatoes, basil, olive oil and garlic.
Spoon mix onto toasted bread slices. Serve.

Friday, February 22, 2008


2 lbs veal cutlets
1/2 cup olive oil
4 cloves garlic minced
1/4 teaspoon paprika
1/2 cup dry bread crumbs (Italian bread Crumbs)
4 tablespoons Parmesan cheese
1 egg

2 cloves garlic, minced
1 onion, chopped
1 quart red pasta sauce- Sauce: ** See sidebar
Mix bread crumbs and Parmesan cheese in small bowl.
Mince 1 clove garlic and the parsley together. Beat egg and add to mixture. Add Parmesan cheese to mixture. Stir together in bowl wide enough to dip cutlets.

Mince remaining garlic and brown in oil. Set aside.

Pat the veal dry. Sprinkle Veal with paprika. Dip each piece of veal in bread crumbs and roll. Then roll in egg mixture and then once again in bread crumbs.

Fry the veal cutlets ( both sides) in the olive oil, until browned on both sides.

Cover and cook over medium low heat until thoroughly cooked. Appox.30 minutes.

After 30 approx. minutes of cooking- or until tender and brown, cover veal with sauce and sprinkle with enough parmesan to cover top of cutlets. Simmer until cheese is melted and serve.

Tuesday, February 19, 2008

Italian Rosemary Potatoes Recipe

4 small-to-medium red or yukon gold potatoes
Olive oil
crushed red pepper flakes
Black pepper
Minced onion
Garlic, minced
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, February 16, 2008


4 large tomatoes cut into cubes
1 lb. Mozzarella cheese, cut into bite size pieces
1 cups fresh basil leaves cut into strips
2 cloves garlic, minced
2/3 cup virgin olive oil
¼ cup grated Parmesan
Salt and pepper to taste

Combine tomatoes, cheese, basil, garlic, olive oil, salt and pepper in a large bowl.
Let stand, covered at room temperature for 3 hours minimum. Overr night for best flavors.
Sprinkle Parmesan over top just before serving. Serve with Crackers, flat bread or as a side salad with your favorite pasta dish.

Thursday, February 14, 2008


1 angel food cake
1/2 c. amaretto
1 pt. pistachio ice cream
1 pt. strawberry ice cream
1/2 pt. whipping cream or 2 c. Cool Whip
1 pkg. semi sweet chocolate morsels

With a sharp serrated knife, using a sawing motion, cut the cake into 3 layers. Sprinkle layers with 6 tablespoon of the amaretto. Place one layer on a serving platter. Cut ice cream into slices and place pistachio ice cream on bottom layer. Top with second layer and a layer of strawberry ice cream. Top with third cake layer. Place in freezer. In a bowl mix heavy cream and remaining amaretto and beat until very thick. Frost top and sides of cake. Place in freezer. Melt chocolate over very low heat until smooth. Spread chocolate in 1/4 inch thick layer on foil and chill until it hardens. With a small cookie cutter cut hearts for Valentines day. Freeze until ready to serve.

Sunday, February 10, 2008


Great Desert After a Spicy Italian Meal

1 box yellow, white or lemon cake mix works best
1 (3 oz.) box Jello we choose red or green- but go w/ your favorite
1 (8 oz.) Cool Whip topping
9 x 13 baking dish

Bake cake according to package directions.
Cool cake 15 minutes. With a large fork “poke” holes all
over cake and continue to let cool.
Mix Jello according to package directions.
Slowly pour Jello as liquid over cake be sure to fill all holes.
Chill several hours or overnight. Frost chilled cake with whipped topping.
This cake is best served cold and is a great desert after a spicy Italian meal.
Cools the palate.

Friday, February 8, 2008


3/4 lb. lasagna noodles
1 lb. Ricotta cheese (or low fat cottage cheese)
1 1/2 cup grated Mozzarella
1 quart (4 oz.) marinara sauce (homemade or jarred)
1 tbsp. oregano
1 tsp. sweet basil
1 bunch fresh spinach - or 1 box frozen
2 tbsp. fresh parsley ( dried parsley 1 ½ tbsp)
1 cup onion chopped
Olive oil
1/2 tsp. pepper

Preheat oven to 350 degrees.
Saute onions in oil until soft. In a bowl, mix them with the cheeses, parsley, oregano, basil, pepper and finely chopped spinach. Prepare lasagna according to package directions. Oil a 9 x 13 inch baking pan, and cover the bottom with a layer of cooked noodles.
Add some of the spinach mixture, and cover with some of the marinara sauce. Combine to make layers until all ingredients are used up. Place left over sauce over top as last ingredient.
Cover with foil and bake for 45 minutes. Uncover, and bake 15 minutes more.


1 box dark brown sugar
2 cup oil
1 cup cold coffee
4 eggs
2 tsp. baking soda
2 tsp. cinnamon
2 cup raisins
1 cup chopped nuts ( we use walnuts)
1 bag chocolate chips
9-1/2 cup flour

Preheat oven to 375 degrees. Combine all ingredients. Roll into small balls or drop by spoon onto lightly greased cookie sheet.
Bake at 375 degrees for 10 minutes.
Cool 10 minutes

Thursday, February 7, 2008


1 large head cauliflower, core removed
3/4 cup red wine vinegar
1 small onion, chopped
1 1/4 cups olive oil
1/2 tsp. oregano
1/2 tsp. basil ( fresh or dried)
1 green pepper, chopped
4 cloves garlic, minced
1/8 tsp. red hot pepper flakes
White pepper and salt to taste

Wash and remove core from cauliflower. Separate pieces from stem and set aside.
In a medium saucepan, bring vinegar, garlic, onion, red pepper flakes and green pepper to a boil. Add cauliflower pieces.
Cover. Simmer for 5 minutes or until cauliflower is tender but not falling apart.

Remove pan from heat, leave covered and allow to sit 30 minutes.

Place cauliflower into a serving bowl and sprinkle with olive oil, basil and oregano. Pour vinegar mixture over cauliflower (still warm) and serve.

Friday, February 1, 2008



2 lb. green peppers
2 lg. onions
2 lb. Italian sausage (I use mild not hot but this is up to your preference)
2 cloves garlic
Aprox. 2 tbp. Olive oil
¼ tsp sweet Basil

Cut green peppers in long 1/2 inch strips.
Chop onion and garlic.
Heat olive oil and cook green peppers, onion and garlic.
Fry Italian sausage in separately until well done.
Cut sausage into rounds and place in frying pan with vegetables.
Sprinkle in basil.
Continue to cook for 5 to 10 minutes.
Serve hot for side dishes or over bread of your choice.
You can also put this into a crock pot and simmer to serve hot to guests!!