A Taste Of Italy Copyright© 2002 VJJE Publishing Co.
A Taste Of Italy
Table of Contents Introduction.........................................................................................................................................................1 Almond Biscotti .................................................................................................................................................2 Amaretto Cookies..............................................................................................................................................3 Angel Hair With Balsamic Tomatoes ..............................................................................................................4 Antipasto ............................................................................................................................................................5 Arancini Di Riso ................................................................................................................................................6 Asparagi Di Campo...........................................................................................................................................7 Asparagus Pasta col Pesto ................................................................................................................................8 Baked Lasagna ..................................................................................................................................................9 Barchetta Endivia Belga E Taleggio .............................................................................................................10 Basic Italian Bread ..........................................................................................................................................11 Basic Polenta....................................................................................................................................................12 Braciole Balsamico ..........................................................................................................................................13 Cacciuco alla Livornese ..................................................................................................................................14 Calamari Fritti ................................................................................................................................................16 Calamari Imbottiti ..........................................................................................................................................17 Cannellini Bean Salad.....................................................................................................................................18 Cannelloni ........................................................................................................................................................19 Cannoli .............................................................................................................................................................20 Cantucci ...........................................................................................................................................................22 Caponata ..........................................................................................................................................................23 Carbonara Sauce .............................................................................................................................................24 Carote in Crema con Funghi .........................................................................................................................25 Cavatelli Sausage With Broccoli....................................................................................................................26 i
A Taste Of Italy
Table of Contents Cheese Ravioli .................................................................................................................................................27 Chicken Valdostano ........................................................................................................................................28 Chicken Vesuvio (Pollo Alla Vesuvio) ...........................................................................................................29 Cicerchiata .......................................................................................................................................................30 Cioppino ...........................................................................................................................................................31 Clams Oregana Basilico .................................................................................................................................32 Conchiglie Tutto Giardino .............................................................................................................................33 Coniglio Alla Cassia ........................................................................................................................................34 Cozze A Raganati ............................................................................................................................................35 Crab Cioppino .................................................................................................................................................36 Creamy Champagne Risotto ..........................................................................................................................37 Duck Scallopine With Dried Cherries And Grappa ....................................................................................38 Eggplant Parmigiana ......................................................................................................................................39 Fagioli E Gabmeri ...........................................................................................................................................40 Fennel Gratinata .............................................................................................................................................41 Fettuccine Alla Genovese ...............................................................................................................................42 Fettuccine With Cream, Basil, and Cheese ..................................................................................................43 Fettucini Romano Ala Fratelli .......................................................................................................................44 Focaccia Florentine .........................................................................................................................................45 Focaccia Versiliese ..........................................................................................................................................46 Frittata Di Zuchine .........................................................................................................................................47 Frittelle De Corleone .......................................................................................................................................48 Funghi al Olio e Limone .................................................................................................................................49 Fusilli Chicken .................................................................................................................................................50 ii
A Taste Of Italy
Table of Contents Gnocchi Alla Giordano ...................................................................................................................................51 Gubana .............................................................................................................................................................52 Insalata Caprese ..............................................................................................................................................53 Italian Cookies .................................................................................................................................................54 Italian Pepper Sausage ...................................................................................................................................55 Italian Tomato Sauce ......................................................................................................................................56 Lasagna With Prosciutto ................................................................................................................................57 Manicotti ..........................................................................................................................................................58 Manzo Brasato ................................................................................................................................................59 Marinara Sauce ...............................................................................................................................................61 Meatballs (Polpette Alla Casalinga) ..............................................................................................................62 Minestrone .......................................................................................................................................................63 Mostaciolli With Fennel, Mint And Bread Crumbs ....................................................................................65 Osso Buco .........................................................................................................................................................66 Panettone .........................................................................................................................................................68 Panzanella ........................................................................................................................................................69 Pasta al Forno ..................................................................................................................................................70 Pasta Alla Caruso ............................................................................................................................................71 Pasta Asciutta ..................................................................................................................................................72 Pasta con Limone e Pignoli ............................................................................................................................73 Pasta Dough .....................................................................................................................................................74 Pasta E Fagioli .................................................................................................................................................75 Pasta Faguli .....................................................................................................................................................76 Pasta with Wild Mushrooms ..........................................................................................................................77 iii
A Taste Of Italy
Table of Contents Penne Rigate Con Salsiccia ............................................................................................................................78 Peperoni Al Vaso .............................................................................................................................................79 Pesto Sauce ......................................................................................................................................................80 Pollo Alla Cacciatora ......................................................................................................................................81 Pollo alla Griglia .............................................................................................................................................82 Porchetta ..........................................................................................................................................................83 Ragu Alla Bolognese .......................................................................................................................................84 Ratatouille Nicoise ..........................................................................................................................................85 Ribollita ............................................................................................................................................................86 Risotto A L'asparigi ........................................................................................................................................87 Risotto alla Parmigiana ..................................................................................................................................88 Scallops In Creamy Pesto ...............................................................................................................................89 Shrimp Oreganato ..........................................................................................................................................90 Sottoaceti ..........................................................................................................................................................91 Spaghetti E Scampi .........................................................................................................................................92 Spumone Di Zabaglione .................................................................................................................................93 Steak Alla Pizzaiola.........................................................................................................................................94 Straciatella .......................................................................................................................................................95 Stuffed Roasted Peppers.................................................................................................................................96 Tiramisu ...........................................................................................................................................................97 Tomato Bruschetta..........................................................................................................................................98 Tonno In Padella .............................................................................................................................................99 Torta Di Spinaci ............................................................................................................................................100 Torzelli ...........................................................................................................................................................101 iv
A Taste Of Italy
Table of Contents Veal Scaloppine .............................................................................................................................................102 White Clam Sauce .........................................................................................................................................103 Zucchini Lasagna ..........................................................................................................................................104 Zucchini Ripiene Al Prosciutto ....................................................................................................................105 Zuppa d'Aglio ................................................................................................................................................106
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Introduction
"A Taste Of Italy" Copyright© 2002 VJJE Publishing Co. All Rights Reserved
Compiled and Distributed by E−Cookbooks.net
Introduction
1
Almond Biscotti 3/4 cup butter 1 cup sugar 3 eggs 3 cups flour 2 teaspoons vanilla 2 tablespoons Anise seed 3 3/4 teaspoons baking powder 1 cup chopped Almonds (can substitute with Walnuts) To prepare the biscotti, cream butter, sugar and 1 tablespoon anise seed. Add eggs and vanilla. Combine flour, baking powder and 1 tablespoon Anise seed. Add to cream mixture. Add nuts, mix in, and form cookie dough into 2 or 3 long thin rolls. Place rolls on a ungreased baking pan or cookie sheet and bake biscotti cookie rolls at 350 degrees 15 to 20 minutes, or till light brown. Remove from oven and cut diagonally into 1/2 to 3/4 inch slices. Put back in oven and bake an additional 10 to 15 minutes or till Biscotti is lightly toasted. You want the biscoti to dry slightly. It will look somewhat like a elongated piece of french bread, except smaller.
Almond Biscotti
2
Amaretto Cookies 1/2 Cup Butter 2 Tablespoon Molasses 2 Eggs 1 Cup Almonds, ground toasted 1/2 Teaspoon Lemon rind; grated 1 Teaspoon Almond extract 1/2 Cup Amaretto liqueur 2 Cup Pastry flour, whole wheat Cream together butter and molasses. Add eggs, ground almonds, lemon rind and almond extract; mix well. Stir in Amaretto alternately with flour. Drop by teaspoons onto unoiled cookie sheets. Bake at 350 degrees for 12−15 minutes. Cookies will be golden brown when done.
Amaretto Cookies
3
Angel Hair With Balsamic Tomatoes 1 teaspoon minced garlic 1 teaspoon olive oil 5 to 6 Roma tomatoes, chopped, (28−ounce. can plum tomatoes) 3 tablespoons balsamic vinegar salt & pepper to taste 1/4 Cup chopped fresh basil 1/2 Pound angel hair pasta, (uncooked) Saute the garlic in olive oil until lightly browned. Do this in a skillet large enough to hold the tomatoes later. Leave garlic in skillet. Place tomatoes, salt & pepper, basil and balsamic vinegar in a non−reactive bowl and set aside for 10 minutes, stirring occassionally. Boil water for pasta. Just before you put the pasta in the water, drain tomatoes and reserve the juice that runs off. (I usually set my colander on a dinner plate). Put the angel hair pasta in the water to cook for the recommended amount of time. Heat your garlic skillet and toss drained tomatoes briefly JUST to heat. They should retain their shape. The pasta should finish cooking (usually no more than 5 minutes for angel hair) at the same time the tomatoes are ready. Toss the pasta and tomato mixture together and serve with freshly grated parmesan cheese.
Angel Hair With Balsamic Tomatoes
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Antipasto 1/2 Pound sliced Genoa salami 1 slicing tomato 1 large white onion 2 roasted red bell peppers 1 Pound sliced provolone 2 cans black pitted olives 1 can baby corn on the cob 1 small jar of Pepperoncini peppers 2 stalks of celery 1 can of rolled anchovies extra virgin olive oil Use a long platter, and arrange in the following order: Salami, provolone, tomato, onion, red peppers, and achovies. Put the baby corns and olives in the center of tray. Take and cut in half celery sticks. Then slice each again length wise. Arrange celery sticks in between each antipasti. Sprinkle some salt lightly on everything. Then drizzle olive oil on everything. Let the antipasti sit covered in the refrigerator till ready to serve. Sitting helps enhance the flavors.
Antipasto
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Arancini Di Riso 1 lb. rice 2 eggs 1/4 lb. grated parmesan cheese 3/4 lb. ground beef 1/4 lb. ground chicken 1 onion and 1 stalk of celery, chopped 1/4 tsp. sage 1 tsp. oregano salt and pepper to taste 1/2 cup white wine Oil for fying Some flour and dried breadcrumbs 1 beaten egg Cook the chopped onion and celery with a soupspoon of oil in a pan and cook over a moderate fire. Add the meat, chicken, sage, oregano, salt and pepper and continue cooking, stirring constantly. Add some of the white wine. Meanwhile boil the rice in salt water and when cooked add the grated parmesan cheese and the two eggs. When the rice is cold put a soupspoon of rice in your left hand, add a teaspoon or the meat mixture, and complete the ball with another spoonful of rice, forming a ball about the size of a small orange. When all the balls are formed roll them in flour, then dip them in the beaten egg, followed by the breadcrumbs, and fry them in boiling oil. There should be enough oil to completely cover the "little oranges". As soon as they are golden remove with a slotted spoon and place on paper towels to absorb the extra oil. Keep them warm in the oven until ready to serve.
Arancini Di Riso
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Asparagi Di Campo 3/4 Small Onion, minced Salt 1−1/2 Teaspoon Capers, rinsed & chopped 1 Teaspoon Lemon juice Salt & pepper 1 Mint leaf 1 Pound Thin asparagus Place onion & salt in a bowl large enough to hold the asparagus. Mix well & let steep for 30 minutes. Add the capers, lemon juice & mint leaf & marinate for at least 1 hour. Mix thoroughly from time to time. Meanwhile, bring an asparagus cooker to a boil & cook the asparagus until tender but still crisp, about 3 minutes. Drain. Toss the still warm asparagus with the marinade & add salt & pepper. Toss gently & serve.
Asparagi Di Campo
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Asparagus Pasta col Pesto 3 cloves garlic, minced 1/4 to 1/2 cup olive oil (do not substitute) 1 cup chopped or sliced asparagus (use only the tender half or tips)(asparagus can be substituted with broccoli, string beans (green beans) or zucchini) 1/8 cup chopped onion (red or yellow) 1/4 to 1/2 cup fresh basil, finely chopped 8 ounces pasta noodles of your choice grated Parmesan cheese Quick Pesto Sauce: Saute garlic, onion, and basil in olive oil until the garlic and onion turns light brown. Do not over cook. Set aside and keep warm. Prepare the pasta of your choice according to package directions except for the following: Add 1 to 2 cups additional water. Just before water begins to boil, add the asparagus or the vegetables of your choice. When the water begins to boil add the pasta and cook according to directions Drain the pasta and vegetable mixture and pour the pesto sauce over the top, tossing lightly to coat. Top with parmesan cheese and serve. You can also serve the pasta direct from the cooking pot to the plates and then add the pesto. This eliminates having to wash another bowl. Serve with French bread and have additional parmesan cheese available at the table.
Asparagus Pasta col Pesto
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Baked Lasagna 1 lb. Lasagna pasta noodles, cooked 2−16 oz. jars meatless sauce 2 cup cottage cheese, lg. curd 1/2 cup grated Parmesan cheese 1 lb. Mozzarella cheese, sliced thin 3/4 cup chopped onion 2 cloves garlic, chopped or minced 2 tsp. salt 2 eggs, beaten 2 lbs. ground beef 1 tsp. Italian seasoning 1. Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm. 2. Meanwhile, saute the ground beef, garlic and onion is a large heavy skillet or saucepan until beef is done. Add sauce, salt, and Italian seasoning and mix well. Simmer on low heat 12 to 15 minutes. In a separate bowl, combine eggs and cottage cheese. 3. Grease a 9" x 12" or larger, baking pan. Arrange a first layer of noodles, a layer of the cooked beef, cottage cheese and mozzarella cheese. Add a second alternating layer of lasagna noodles and other ingredients. Repeat until pan is full ending up with a top layer of the lasagna sauce. Sprinkle with parmesan cheese and bake at 350 degrees for 40 to 50 minutes.
Baked Lasagna
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Barchetta Endivia Belga E Taleggio 4 Belgian endive heads 1/2 Pound Taleggio cheese, room temp 1/4 Pound Smoked Salmon, thin slice 15 Prosciutto or bresaola − cured beef slices 2 Tablespoon Fennel leaves, finely chop 2 Tablespoon Parsley, fresh, fine chop 1 Tablespoon Sun−dried tomatoes, pureed 1 cup Roasted peppers, cut in thin strips Fresh ground black pepper Extra virgin olive oil Carefully remove endive leaves: rinse and dry carefully. Salmon boats: Place a slice of salmon on the endive leaf, enough to sit in the (endive) "boat". Remove the outer skin of the taleggio and leave half the cheese for the second combination. Gently blend the cheese with the fennel leaves. Drizzle a little extra virgin olive oil on the salmon and grind a couple of turn of pepper. Place a spoonful of taleggio on top and serve. Bresaola boats: Place a slice of bresaola or prosciutto on the endive. Place a strip of roasted red pepper on top, drizzle with extra virgin olive oil and sprinkle with chopped parsley. Gently mix the sun−dried tomatoes into the cheese. Place a spoonful on top of the "boat"(endive) and serve. If unable to locate Taleggio cheese use goat's cheese.
Barchetta Endivia Belga E Taleggio
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Basic Italian Bread Biga: 1/2 Teas. Active Dry Yeast 1 Cup Lukewarm water 2 Cups Unbleached, All−purpose Flour Mix the yeast and water together, and then slowly start adding the flour, mixing well. Cover with plastic wrap and let sit at room temperature for up to 6 hours. Refrigerate overnight. Bread: 2 Cups Warm Water (about 90 degrees F.) 1 Pkg. Active Dry Yeast 5−6 Cups All−purpose, Unbleached Flour 2 Ts. Salt Place the water in a large bowl, sprinkle the yeast overtop and mix well. Let sit 10 minutes until bubbly. Add the biga, flour, and salt and stir with a wooden spoon (or mix with your hands) until everything is mixed. The dough will be fairly wet and sticky at this point. Cover and let stand in a warm spot for about 1 to 1 1/2 hours until doubled in volume. Punch down the dough, folding it over on itself two or three times, cover and let rise once more until doubled, about 1 hour. If you choose, you could refrigerate your dough at this time and leave it overnight to prepare the next day. Turn out your dough onto a floured baking sheet, and without overworking it too much shape into one large or two smaller round or oval shaped loaves, using as much extra flour as needed to keep it from sticking. Slash across the tops of the loaves with a serrated knife or razor just prior to baking. Preheat the oven to 350 degrees F. and place a casserole dish with boiling water on the lower oven rack. Bake your bread 30 minutes, turn the baking sheet around, and reduce the heat to 300 degrees and bake for another 30−45 minutes. At this point your bread should be golden brown and should sound hollow when you tap the bottom. Allow the bread to cool to room temperature and serve. Basic Italian Bread
11
Basic Polenta 9 Cups Water 1 Teaspoon Salt 3 Cups Cornmeal; coarse−grain Bring water to a boil in a large heavy pot. Add salt and reduce heat until water is simmering. Take cornmeal by the handful and add to water very slowly, controlling the flow to a thin stream through your fingers. To avoid lumps, stir quickly with a long handled wooden spoon while adding cornmeal. If necessary, stop adding cornmeal from time to time and beat mixture vigorously. Cook, stirring constantly, 20 to 30 minutes. Polenta will become very thick while cooking. It is done when it comes away cleanly from the sides of the pot. Pour polenta into a large wooden board or a large platter. Wet your hands and smooth out polenta evenly, about 2 inches thick. Let cool 5 to 10 minutes or until polenta solidifies. Cut cooled polenta into slices 1 inch wide and 6 inches long. Place slices in individual dishes. Serve hot, covered with your favorite sauce. Makes 6 to 8 servings. Variation: Fried Polenta (Polenta Fritta): Prepare polenta and let cool completely. Cut cooled polenta into slices 2 inches wide and 6 inches long. Pour oil about 1 inch deep in a large skillet. Heat oil until a 1−inch cube of bread turns golden almost immediately. Fry polenta slices on both sides until light golden. Drain on paper towels. Serve hot. It is importent to insure the oil is hot enough, otherwise the polenta will absorb oil and your polenta will be greasy and unpalatable.
Basic Polenta
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Braciole Balsamico 1−1/2 pound Top round, VERY thin sliced 1/2 cup Fresh basil, minced 2 Roasted red peppers, diced 4 tablespoon Parmesan, fresh grated 2 tablespoon Parsley, minced Salt and pepper 6 Slice Proscuitto, very thin 2 tablespoon Olive oil 2 tablespoon Parsley, minced 1/4 cup Balsamic vinegar 2 tablespoon Pepper, black fresh ground 2 Cloves garlic, finely minced 1/4 cup Olive oil Place beef slices on counter or flat surface. (Get your butcher to slice them; he can do it so much neater than we can!) Sprinkle with the red peppers and parsley. Cut proscuitto to fit each beef slice and place over peppers. Sprinkle with basil leaves, Parmesan and pepper. Roll tightly and tie in two places with kitchen twine to secure, or use toothpicks. Combine all marinade ingredients and pour over beef rolls in non−reactive pan. Let set at room temp for an hour, or refrigerate for several hours. Remove from marinade, reserving marinade. Heat 1/4 cup olive oil in large heavy skillet. Brown beef rolls on all sides. Add marinade and simmer for 20 minutes. Or you can put into tightly covered baking dish and bake at 350 for 15−20 minutes.
Braciole Balsamico
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Cacciuco alla Livornese 4 Tbs. Extra Virgin olive oil 1 Med. onion, finely chopped 1 Stalk celery, finely chopped 1 Med. carrot, finely chopped 4 − 8 Calamari, cleaned and chopped into rings 1 Cup dry red wine 1 28 oz. can Italian plum tomatoes 1 Lb. mussels, cleaned and de−bearded 1 Dozen littleneck clams 1 Cup water 1 Doz. medium shrimp, peeled and de−veined 1 Doz. sea scallops (optional) 2 Lb. assorted firm fleshed fish (Haddock, schrod, cod, monkfish, etc.) cut into large chunks 4 Tbs. flat leaf Italian parsley, finely chopped Freshly ground black pepper Heat the olive oil over moderate heat in a four to six quart pot, then add the onion, celery and carrot, stirring as they go in. Saute the vegetables until they become soft and slightly browned−−about ten minutes. Raise the heat to high and add the calamari. Saute, stirring constantly, until they become purple and begin to brown slightly−−two or three minutes. With the heat still on high, add the red wine, scraping the bottom of the pot for any bits of vegetables that may have caramelized. Boil for a minute or two in order to evaporate the alcohol. Reduce the heat to low, and, with the pot off the stove, add the tomatoes, crushing them with the back of a fork as they go in. Return the pot to the stove and bring the calamari/tomato/wine mixture to the simmer. Simmer gently while you prepare the mussels and clams. In a separate four to six quart pot, add the mussels, clams and water, then bring to the boil. Cover the pot, lower the heat to medium and allow the shellfish to steam for about five minutes, or until their shells open. Discard any that have not opened. When they have finished steaming, remove the pot from the stove and remove the shellfish with a slotted spoon, reserving the steaming liquid. When the shellfish are cool enough to handle, remove them from their shells. Add the shrimp and optional scallops to the simmering tomato mixture, Cacciuco alla Livornese
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A Taste Of Italy
raising the heat if necessary to maintain the simmer. Cook for approximately three minutes, until the shrimp begin to turn pink. Add the clams and mussels and their reserved steaming liquid, being careful at the end not to add any sand that may have precipitated to the bottom of the pot. Simmer for an additional three minutes, stirring gently once or twice. Add the fish, but do not stir the pot this time as it will cause the fish to break apart further. You're seeking a finished dish with large chunks of fish in addition to the other seafood. Simmer for five minutes, then remove the pot from the heat. If using bruschetta, place a piece in each of four bowls, then ladle the soup over the bread, being careful to include a sample of each type of seafood you've cooked. Garnish each bowl with the freshly chopped parsley and a few grinds of black pepper. Serve at once.
Cacciuco alla Livornese
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Calamari Fritti 3 lbs. squid−cleaned, and cut into rings oil for frying 1 cup of flour salt lemon wedges Heat 1 inch of oil in a deep skillet. Dip calamari in flour, and shake off excess. Fry until golden, drain on paper towels, and serve with lemon wedges.
Calamari Fritti
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Calamari Imbottiti 8 small squid 1 small onion,chopped 2 tablespoons raisins 1−1/2 cups bread crumbs 1 teaspoon minced parsley 2 tablespoons grated Parmesan cheese salt and pepper 1 egg ,well beaten 1 #2 can tomatoes 4 tablespoon olive oil 1 clove garlic Have fish dealer clean squid thoroughly, removing eyes, outside skin and intestines. Cut off heads and tentacles. Wash well, and drain. Combine remaining ingredients, and fill the cavity in each squid with stuffing. Sew squid closed, or fasten with toothpicks. Place in baking dish or pan, and cover with the following sauce: 1 #2 can tomatoes, 4 tablespoon olive oil, 1 clove garlic. Brown garlic in oil, mash tomatoes with fork, and add. Simmer for 10 minutes. Then pour over squid and bake in hot oven 400 degree for 35 minutes, or until tender. Serve whole with sauce.
Calamari Imbottiti
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Cannellini Bean Salad Dressing: 1 cup olive oil 2 1/3 cup red wine vinegar Salt & pepper to taste Pinch of oregano 1 clove garlic, slightly broken Salad: 2 cans cannellini beans 2 red onions, chopped 1 bell pepper Minced parsley Dressing: Mix all ingredients together and let set at room temperature to blend flavors. Salad: Drain 2 cans of cannellini beans and rinse under cold water. Place in bowl and add 2 red onion chopped, 1 bell pepper cut in small pieces and some minced parsley. Add the dressing and adjust the salt and pepper. Add a little more oregano, if desired.
Cannellini Bean Salad
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Cannelloni 1 lb. ground beef salt & pepper to taste 2 cloves of garlic (minced) 1 egg 1/4 cup grated romano cheese 1/4 cups chopped fresh parsley 1/4 cup bread crumbs 1 cup cooked, chopped spinach 2 cups tomato sauce Fry ground beef with a little oil. As beef is cooking, break it up in small pieces. Transfer beef to a large mixing bowl. Add salt, pepper, and garlic. Mix well. Add egg, cheese, parsley, bread crumbs, and more salt to taste. Squeeze water out of cooked spinach and chop. Add spinach and 1/2 cup tomato sauce. Spread some tomato sauce on the bottom of a baking pan. Stuff cannelloni shells and place in pan. Spread more tomato sauce in between each layer and on the top. Bake at 350 degrees F for 1 hour. Then, broil for 2−3 minutes to brown top.
Cannelloni
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Cannoli 1 3/4 Cups Flour, approximately 1 Tablespoon Sugar 1/4 Teaspoon Salt 1 Teaspoon Cinnamon 3 Tablespoons Wine Vinegar 1 Egg 1 Tablespoon Butter Or Margarine, at room temperature 1 Pound Ricotta Cheese 1/2 Cup Confectioner's Sugar 1/4 Teaspoon Vanilla Extract 2 Tablespoons Finely Minced Candied Orange Peel (optional) 3 Tablespoons Chocolate 1/2 Teaspoon Cinnamon 2 Tablespoons Orange Curacao (optional) 1 Egg White, to brush 1/4 Cup Chopped Pistachio, or Other Nuts To Garnish (optional) 1 Tablespoon Confectioner's Sugar, to sprinkle Oil, for deep frying Dough: 1. Use your electric mixer. In a mixing bowl measure 1 cup flour, sugar, salt and cinnamon.. Attach bowl and dough hook. Turn to medium−slow speed and blend for approximately 45 seconds. With the mixer running, add vinegar, water, egg and butter. Mix to blend for 2 to 3 minutes. Add remaining flour, 1/4 cup at a time, as needed to make a dough that clings to the hook. 2. Knead for 5 minutes. If dough clings to the sides of the bowl, add sprinkles of flour. Dough will be smooth and elastic. 3. Wrap the soft dough in foil or plastic and refrigerate to relax and chill for at least 1 hour. 4. Heat at least 2 inches of vegetable oil to 375 degrees. 5. Place dough on a floured work surface and roll extremely thin−− 1/16 inch or less! Don't rush. When the dough pulls back, allow it to relax. If it softens and sticks, return it to the frig for 5 or 10 minutes. Cut 4 1/2 inch circles (size of a many small margarine tub lids!) Roll the dough scraps out and continue until all dough is used. You should have 12 to 14 circles. Cannoli
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A Taste Of Italy
6. When the circles are cut, roll again just before placing on the cannoli tubes. This will give them an oval shape, about 5 inches by 4 1/2 inches. 7. Place the dough so that its longest dimension is the length of the metal tube. Brush the tip of the dough with egg white to seal. Toll dough on the tube. 8. Deep frying. The length of time will depend of the thickness of the shells. A very thin shell will need about 2 minutes. A thicker shell could require up to 6 minutes. Fry two or three at a time. Turn over once during frying. Fry until golden brown. Remove with tongs. Cool for a few minutes and then push the tubes free to use again. Cool shells completely before filling. Filling: 1. Cream ricotta cheese in a bowl with a spatula or wooden spoon or with an electric mixer until smooth, about 5 minutes. Add confectioners' sugar, vanilla, candied fruit, chocolate, cinnamon and orange curacao. Continue beating another 4 or 5 minutes. Refrigerate until ready to fill shells. 2. Use a small spoon to stuff the filling into the shells. Dip the ends in chopped nuts. Sift confectioners' sugar over the shells and serve. 3. Unfilled shells can be stored in a cool, dry place for three to four weeks, or frozen for three months.
Cannoli
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Cantucci 4 1/2 cups all−purpose flour 1−1/2 cups caster sugar 3 teaspoons baking powder 1/2 teaspoon of salt 4 eggs 2 egg yolks 8 oz. chopped almonds (unblanched) 2 more egg yolks Keep a little milk around to use in the glaze. Preheat the oven to 450 F. Mix the flour, the sugar, the baking powder, the salt, the whole eggs and the yolk all together. When the dough is smooth, knead the almonds into it. Divide the dough into 8 parts and make each into a cigar−shape. Flour a baking sheet and place the logs on it, giving them each some room, and slide into preheated oven. Bake for 20 minutes, or until they're a nice gold color. While the logs are still warm, cut them into 1 inch thick slices and then cook them for another five minutes. Let them get cool before serving. (Hint: You don't have to eat them all at once. Cantucci stay good for a pretty long time if you keep them in a nice, airtight container.)
Cantucci
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Caponata 2 LARGE EGGPLANTS 1 Teaspoon SALT 3/4 Cup OLIVE OIL 2 CLOVES GARLIC, CRUSHED 2 ONIONS, CHOPPED 1 Pound PLUM TOMATOES, Quartered 3 CELERY STALKS, DICED 1 Pound CAN PITTED BLACK OLIVES 12 Ounce JAR OLIVE SALAD 1/4 Cup CAPERS 1/2 Cup PINE NUTS 1/4 Cup RED WINE VINEGAR 2 Teaspoon SUGAR SALT AND PEPPER TO TASTE Wash and cube unpeeled eggplant. Salt and let stand 1 hour. Squeeze dry. Saute in oil until soft. Remove. Saute onions and garlic in same oil. Add tomatoes, olives, and celery. Cook until tender−−15 minutes. Add eggplant, capers, and pine nuts. In another pan heat vinegar and sugar. When dissolved, pour over eggplant. Season to taste and cook an additional 20 minutes. Serve hot or cold as relish with dinner or with french bread rounds as a buffet or cocktail dish.
Caponata
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