Recipes from the Perri family cookbook

Quick Cheese Steak Hoagies

 

Ingredients:

• 2-3 cloves garlic minced (a little more is good if you really like garlic) or 2-3 tsp of prepared minced garlic
• salt and black pepper to taste
• 2 cloves of garlic minced
• ¼ – ½ cup extra virgin olive oil
• 1 medium to large onion sliced
• green pepper (optional) sliced
• mushrooms (optional) sliced
• white American cheese (can use other cheeses if you like, provolone and mozzarella are good, use what you like_
• 4 hoagie rolls
• 1 pound thin sliced roast beef - get the good stuff
• shredded lettuce
• sliced tomatoes
• oregano, salt and pepper

Directions: Cook time 10-12 minutes

In a large skillet (non stick works well since there is cheese involved later) heat the olive oil.  Add the onions, green pepper and mushrooms.  Season with salt and pepper.  I like to add a clove or two of minced garlic at this point.   Cook over medium heat until just tender, stirring frequently so the veggies brown evenly, about 5-7 minutes.  Add the beef, tearing it into strips as you place it in the skillet.  Salt and pepper the beef now.  Continue cooking and stirring until the beef and onions are nicely browned, about 3-5 more minutes.  Reduce heat to low.  You can place the cheese over this mixture now, or add the cheese to the hoagie rolls when you assemble the sandwich, I personally like it mixed in with the beef.

Assembly:

Slice the hoagie roll in half and put your favorite dressing on the bottom (mayonaise, mustard (no real Italian would use mustard), or italian dressing.  Next scoop up the beef mixture and place on the bottom of the roll.  Add your cheese now if you didn't do it above.  You can always add a little more now too.  Top with shredded lettuce and tomato.  Season with the oregano, salt and pepper.  Drizzle a little olive oil or italian dressing over the top, and add the top of the hoagie roll.  It's ready to go.  Some like to heat this in a hot oven for 2-3 minutes to crisp up the bread.

Serving suggestions:

• great with a salad and fries or chips
• using a hot pepper or crushed red pepper in the beef mixture livens it up quite a bit!

 

 

Shrimp Scampi over Pasta

Ingredients:

• 2-3 cloves garlic minced (a little more is good if you really like garlic) or 2-3 tsp of prepared minced garlic
• 1/2 teaspoon salt
• 1/8 - 1/4 teaspoon black pepper
• 1-2 teaspoons basil
• ¼ cup fresh parsley chopped
• 2 tablespoons lemon juice
• ¼ – ½ cup extra virgin olive oil
• 1-2  teaspoons lemon peel - finely chopped 
• 1 pound box of spaghetti or linguini
• 1 pound of medium or large shrimp, cleaned 

Directions:

Cook your pasta of choice and drain.  While you are cooking the pasta, heat your oil in large skillet and saute the garlic and lemon peel over medium heat.  Be careful not to get the oil too hot - if your garlic turns very brown it will develop a bitter taste.  Now add the shrimp and continue to cook over medium heat for 4-5 minutes.  While the shrimp is cooking, sprinkle with salt, pepper, basil and about ½ of the parsley.  The shrimp are done when they turn pink.  Sprinkle this mixture with the lemon juice, and the rest of the parley.  

Going back to the pasta, drain well and place in a large platter or pasta bowl.  Sprinkle a little olive oil over the pasta and toss well.  You can also use a little butter if you like.   Spoon the shrimp mixture over the pasta and serve.

Serving suggestions:

• great with a salad and fresh baked bread or garlic bread.
• Parmesan cheese or crushed red pepper to taste.

 

 

Pesto (Basil or Green) Sauce

 

Ingredients:

• 2 cloves garlic
• 1 teaspoon salt
• 2 cups fresh basil leaves
• 2 tablespoons pinenuts
• 1/2 cup extra virgin olive oil
• 1/2 cup parmesan cheese
• 2 tablespoons Romano cheese
• 4 tablespoons butter
• 2 tablespoons boiling water (from the pasta you cook to serve with the pesto sauce)

 

Directions:

In a food processor or blender combine garlic, salt, basil, pinenuts and olive oil and process until basil is finely chopped. Add cheeses and butter and process briefly (just enough to mix well)

Cook your favorite pasta and drain, saving 2 tablespoons of the water which you add to the basil sauce, and process briefly. Spoon pesto sauce over the pasta, mix well and serve.

 

Serving suggestions:

• great as an alternative pizza sauce
• gives ravioli a new twist
• serve as an appetizer with crusty Italian bread as a dipping sauce
• fresh chopped tomatoes make a great topping and add color
• pesto sauce can be frozen and used later

 

 

Prosciuto Ham and Artichoke Pasta

Ingredients:

• quartered artichoke hearts (1 or 2 cans)
• extra virgin olive oil (about 1/4 cup)
• 1/3 to 1/2 lb. prosciuto ham
• 1 tsp. minced garlic
• 2 -1 tsp. onion powder
• salt and pepper
• 2 - 1 tsp. rosemary
• 1 lb. linguine

Directions:

Get out a large skillet. Pour in the olive oil to about 1/8th of an inch - covering the bottom of the skillet. Use a little more if you are not worried about the calories or fat. Heat the oil to a medium-low temperature and add 1 teaspoon of minced garlic, stir to blend the flavor of the garlic with the oil. Add the prosciuto ham, sliced into 1-2 inch strips and sauté briefly. After the ham has sautéed for a couple of minutes, add onion powder (about 2 - 1 teaspoon) and salt and pepper to taste. I generally do not add salt because the ham is very salty already. Mix these ingredients well. Next, stir the quartered artichoke hearts into the mixture and sprinkle with about 1 teaspoon of rosemary. Don=t stir the artichoke hearts too much because they are very tender. Cover and reduce the heat to low - cooking only until the artichokes are heated. Turn the heat off and let this mixture rest.

Cook the linguine according to the package directions. When cooked, drain well and pour into a large bowl or pasta serving platter. Drizzle a small amount of olive oil over the pasta and mix well. From the skillet, distribute the still warm ham and artichoke mixture over top of the pasta and serve.

Can be made ahead - just re-warm the ham and artichoke mixture before adding to the pasta. Prep time about 20 minutes.