Recipes(Hoilday and other ) and Recipe sites

Roby
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Recipes(Hoilday and other ) and Recipe sites

Postby Roby » Fri Dec 03, 2004 5:43 pm

Christmas Pasta

2 tablespoons extra-virgin olive oil
4 cloves garlic, crushed
1 bay leaf, fresh or dried
1/4 pound pancetta, thick cut, chopped into small bits (Italian cured
pork, ask at deli counter)
1/2 pound bulk hot Italian sausage
1 pound combined ground beef, pork and veal
1 medium carrot, peeled and finely chopped
1 rib celery, chopped
1 medium onion, chopped
1 cup good quality dry red wine
1 cup prepared beef stock, paper container or canned
2 (32-ounce) cans chunky style crushed tomatoes
A handful chopped flat leaf parsley leaves
1/4 teaspoon (a couple of pinches) allspice or cinnamon
Coarse salt and black pepper
2 pounds penne rigate, cooked to al dente
Grated Pecorino Romano, as an accompaniment
Fresh, crusty bread, for mopping

Heat a deep pot over medium high heat. Add oil, garlic, bay, and
pancetta bits and brown for 1 minute. Add meats and brown and crumble them
for 5 minutes.

Chop carrot, celery, and onions near the stove and add to the pot as
you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1
minute; add stock and tomatoes to the pot.

Stir in parsley, allspice, or cinnamon and season sauce with salt and
pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and
cook 10 to 15 minutes minimum before serving. Reheated sauce only
improves.

Toss pasta (cook off only as much pasta as you need at the time: half a
pound for every 3 people) with a couple of ladles of sauce to coat,
then top bowl with extra sauce. Top pasta with lots of cheese and pass
bread at the table.


Roby
Last edited by Roby on Wed Nov 07, 2007 1:56 pm, edited 4 times in total.

Roby
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Joined: Mon Nov 22, 2004 2:06 pm

Postby Roby » Fri Dec 03, 2004 5:49 pm

This is usually served for Christmas Eve . It is called the 7 fishes soup. There are other 7 fishes recipes that many Italian serve on Christmas Eve.

Cioppino: A Fine Kettle of Fish

1/4 cup (3 turns around the pan in a slow stream) extra-virgin olive
oil
1 teaspoon crushed red pepper flakes
1 tin flat fillets of anchovies, drained
6 cloves garlic, crushed
1 bay leaf, fresh or dried
2 celery ribs, chopped
1 medium onion, chopped
1 cup good quality dry white wine
1 (14-ounce) container chicken stock
1 (32-ounce) can chunky style crushed tomatoes
4 sprigs fresh thyme, leaves removed (about 1 tablespoon)
1 handful flat-leaf parsley, chopped
1 1/2 pounds cod, cut into 2-inch chunks
Salt and pepper
8 large shrimp, ask for deveined easy-peel or peel and devein
8 sea scallops
16 to 20 raw mussels, scrubbed
A loaf of fresh, crusty bread, for mopping

In a large pot over moderate heat combine oil, crushed pepper,
anchovies, garlic, and bay. Let anchovies melt into oil. The anchovies act as a
natural salt, the pepper flakes will infuse the oil, providing heat.

Chop celery and onion near stove and add to the pot as you work. Saute
vegetables for a few minutes to begin to soften and add wine to the
pot. Reduce wine a minute, then add chicken stock, tomatoes, thyme, and
parsley. Bring sauce to a bubble and reduce heat to medium low.

Season fish chunks with salt and pepper. Add fish and simmer 5 minutes,
giving the pot a shake now and then. Do not stir your soup with a spoon
after the addition of fish or you will break it up. Add shrimp,
scallops, and mussels and cover pot. Cook 10 minutes, giving the pot a good
shake now and again.

Remove the lid and discard any mussels that do not open. Carefully
ladle stew into shallow bowls and pass bread at the table.



Roby

Roby
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Postby Roby » Fri Dec 03, 2004 6:08 pm

This recipe is made in Piedmont

Lasagne della Vigilia -Christmas Eve Lasagne

This dish isn't at all like the many-layered lasagne that most of us are familiar with.

The lasagne noodles should be about 6" long. If you are using dried noodles, break them in half.
Just be sure to mash the anchovies to a paste and be generous with the pepper.

1/2 cup unsalted butter

2 oz. anchovy fillets in olive oil, drained and finely chopped

2 garlic cloves, minced

1 lb. lasagne noodles, broken in half

1 cup parmesan cheese
Freshly grated ground pepper, to taste

In a large skillet, melt the butter over medium-low heat.

Add the anchovies and garlic. Cook about 5 minutes.

Use a wooden spoon to mash the anchovies as thoroughly as you can.

Cook the lasagne noodles in boiling salted water and drain.
Toss the pasta in a bowl with 1/4 cup of the parmesan cheese

Transfer the pasta to the anchovy sauce, grind pepper on top and toss well.

Serve, passing remaining cheese to sprinkle on top.

Roby

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Amela
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Strufoli

Postby Amela » Fri Dec 03, 2004 6:17 pm

I loved going to New York for Christmas because every family member we visited made these honey balls. I was enthralled by the towering pile of sweets!

Struffoli
Serves 6

12 eggs
Pinch of salt
1/2 cup rye whiskey
6 cups all purpose flour
Canola oil
4 cups honey
Juice of 1 lemon
1 cup walnuts, finely chopped

In a medium bowl, beat the eggs, salt, and rye with a wooden spoon until blended.

Pour the flour onto a pastry board and make a well in the center. Pour in the egg mixture and knead the dough until all the egg mixture is absorbed.

Cover the dough and let stand for 20 minutes.

In a large pot, heat three inches of canola oil to 350°F. Break off a palm-size piece of the dough and, using your hands, roll into a cylinder about the thickness of a pencil. Cut off 1/2-inch pieces and deep fry in the hot oil until golden brown. Repeat with the remaining dough. Set aside on paper towels to drain the oil.

When all the pieces are fried, combine the honey, lemon juice, and chopped walnuts in a large pot. Set over medium heat and heat until the mixture boils.

Pour the melted honey mixture over the Struffoli and stir to coat. Pile high on a platter and serve.

matliano
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Postby matliano » Fri Dec 03, 2004 6:21 pm

grazie per la seconda...

ho deciso di farlo...

spero che sia buona

Roby
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Postby Roby » Fri Dec 03, 2004 7:55 pm

Taken from the Today Show

Toasted Pannetone (Italian holiday bread) With Spiced Mascarpone and Orange Supremes

Serves 6

1 Pannetone
6 oranges
1 container (500 grams) mascarpone
4 tablespoons honey
1 tablespoon dark rum
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon grated orange peel
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Slice Pannetone horizontally and toast.

Peel and segment oranges, cutting away white pith and membranes to leave just the fruit.

Mix mascarpone with honey, rum and spices.

To serve, cut Pannetone and place two pieces in a bowl. Top with a scoop of mascarpone and spoon oranges over the top.


Roby

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Amela
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Postby Amela » Fri Dec 03, 2004 7:59 pm

Roby,

Hai letto lo stesso articolo a me! La "Today Show" è dove trovo la ricetta di strufoli. :D

Amy

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Angel
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Postby Angel » Tue Dec 07, 2004 12:12 am

Pan de Jamón (Ham Bread)
I found this recipe at http://www.recipezaar.com/13037

for the yeast
1 1/2 cups water
5 teaspoons granulated yeast
1 teaspoon sugar

for the dough
250 g butter
1 liter warm milk
2 kg flour
1 teaspoon salt
1 teaspoon sugar

for the filling
1 1/2 kg sliced ham
1/2 kg smoked bacon
250 g butter
1/2 kg olives
1/2 kg raisins
1 egg (to "varnish")

Preparation:
1. In a bowl, mix the water and the sugar; add the yeast and let stand for 15 minutes until it has a "head".
2. Add the butter to the warm milk, the sugar and the salt.
3. Pour the milk onto the flour, mix and add the yeast.
4. Make a dough and knead for 15 minutes.
5. Beat down on a table and put in an oiled bowl and cover with a damp cloth.
6. Set aside for an hour.
7. Roll out the dough with a rolling pin.
8. Coat with butter.
9. Arange the ham, bacon, olives and the raisins (except for a small part at the end, so you can seal the bread up).
10. Roll it up like a swiss roll and brush the"tongue" with some egg to seal it.
11. Bake at 350° F for 3/4 of an hour.
12. Serve cool.
13. Can be kept in fridge for up to 4 days.
14. Sprinkle with water and heat up on a low heat before serving.

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Angel
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Postby Angel » Tue Dec 07, 2004 12:20 am

I found this recipe at: http://www.recipelink.com/

This is not exactly the way my mother prepares Hallacas, but it is way easier for me to copy this in here instead of trying to explain (in English) what my mom does :D

By the way, when we make Hallacas, normally we make more than 100.

Ciao,

Angel
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
VENEZUELAN CHRISTMAS HALLACAS also served in Colombia

Hallacas [ay-YAH-kahs] are served as both an appetizer and main dish.

Makes 24 hallacas

Hallacas, more than any other food, symbolize Christmas for Venezuelans. Delicious meaty morsals are surrounded by a tender dough, then steamed to perfection in colorful banana leaves.

If you are fortunate to have access to these large, beautiful banana leaves, plan on using them for truly authentic results.

MEAT FILLING:

1 pound top round, cut into 1/4-to 1/2 inch-dice
1 pound lean pork, cut into 1/4-to 1/2-inch dice
1/4 pound bacon strips, cut into 1/2-inch lenths
3 medium-sized tomatoes, peeled and seeded
1 onion, peeled
3 cloves garlic
1 tablespoon salt
2 teaspoons marjoram
1 medium-sized leek, diced
1/4 cup capers
1 tablespoon mustard relish pickles, minced
1/4 cup red wine vinegar
1 bell pepper, cut into 1/4-to-1/2-inch dice
1 teaspoon Worcestershire sauce
1 1/2 tablespoons dark brown sugar
Salt and pepper, to taste
1/2 cup raisins

Put beef, pork, and bacon in a large pan. Puree the tomatoes with the peeled onion and garlic. Add mixture to the meat pan along with the salt, marjoram, and leek. Cover and bring to a boil. Lower heat and continue cooking until all meat is tender, about 2 hours.

When meat is tender, add to the meat mixture the capers, mustard pickles, vinegar, bell pepper, Worcestershire sauce, and sugar. Salt and pepper to taste.

Raise the heat to high and cook the filling, stirring, until almost all liquid in the pan has evaporated, about 10 minutes. Add the raisins and set filling aside.

MASA DOUGH:

2/3 cup lard or vegetable shortening
1 teaspoon annatto (achiote) seeds (optional for colour)
2 cups masa harina flour (dehydrated, treated corn flour)
1 teaspoon salt
1 teaspoon cayenne pepper
1 1/3 cups warm water

Over a low heat, melt 1/3 cup lard with the annatto seeds. Simmer 2 to 3 minutes.

Whip remaining lard until fluffy. Beat in masa harina, salt, cayenne peper, and water. Finally, beat in melted, strained lard, discarding annatto seeds. Form dough into 24 balls.

FINAL PREPARATIONS:

24 dried corn husks (or 24 9-inch squares parchment paper or tinfoil
1 pound cooked, shredded chicken meat
4 hard-cooked eggs, sliced
1/4 cup blanched almonds
2 ounces pimentos, sliced
5 ounces pimento-stuffed olives, cut in half
Tabasco sauce

Put a ball of Masa Dough in the center of each corn husk. Flatten dough out to 1/8-inch thickness. Top each masa-coated husk with an equal distribution of the meat mixture, chicken, hard cooked eggs, almonds, pimentos, and olives. Sprinkle on Tabasco sauce to taste.

Fold corn husks to completely encase the filling. Tie each hallaca with thin strips of corn husk or kitchen string. When tightly assembled, steam halacas for 1 hour. Serve piping hot.

NOTE: Hallacas are easily refrigerated or frozen. Reheat by steaming again until hot.

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Amela
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Cornmeal Wreaths

Postby Amela » Fri Dec 10, 2004 8:17 pm

Cornmeal Wreaths
Yield: 34 cookies

An italian cookie with an American twist.

2 1/4 cups all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract
1/4 teaspoon anise extract, optional
2 large eggs, room temperature
Decoration:
1 cup cornflakes
1 large egg white, beaten
Confectioners' sugar, for dusting


Whisk the flour, cornmeal, baking powder, and salt in a medium bowl. In another bowl, beat the butter with a handheld electric mixer until smooth. Add the sugar, vanilla, and anise to the butter and continue beating until light and fluffy, about 2 minutes more. Add the eggs 1 at a time to the butter mixture and mix until incorporated, about 30 seconds. Stir the flour-cornmeal mixture into the wet ingredients with a wooden spoon or rubber spatula.
Divide the dough into 34 (1-inch) balls (3/4-ounce). Arrange the cookies on 2 parchment-lined cookie sheets about 1-inch apart. Make a hole in the center of each ball with your finger or the tip of a wooden spoon. Work each piece of dough by hand into a doughnut-like shape with a 1-inch hole and about 2 inches wide. Use scissors to snip 1/2-inch long angled cuts, about 1/2-inch apart around the outside ring of each cookie. Freeze cookies on the sheet until firm, about 10 minutes.

Preheat oven to 350 degrees F.

Toss a few of the cornflakes at a time with the egg whites and arrange on the surface of the cookies in a leaf like pattern. Bake until just golden around the edges, about 14 to 18 minutes. Transfer to a rack to cool. Dust with confectioners' sugar.

caterina
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Location: DFW - Texas

Cucidati

Postby caterina » Thu Dec 16, 2004 11:29 am

Cucidati – (Sicilian cookies – I’ve been told that the Italian word for these is Buccellati. Recipe makes about 100 cookies.)

Dough:
2 ½lbs Flour
½ lb Sugar
1 lb Crisco
2 ½ oz Baking Powder
8 Eggs
2 oz Vanilla

Filling:
1 ½ lbs Dried Figs
1 ½ lbs Black Rasins
1 ½ lbs Almonds (or roasted almonds, saves the roasting step)
1 lb Citron (candied fruit)
1 ½ lbs Honey
8 Navel Oranges (for zest only!)
¼ cp Black Pepper (more or less, to taste)
¼ cp Cinnamon (more or less, to taste)

Dough and filling can be prepared 2 to 3 days in advance if refridgerated. Wrap dough in plastic wrap and filling can be stored in air tight container. Filling and baked cookies store well in freezer.

Prepare filling:
If the almonds are not already roasted, roast in oven at 350 until tan all the way through (about 15 minutes).
Soak figs and rasins in hot water, use only enough water to cover fruit. (about 20 minutes)
Cut stems from figs.
Grind almonds, citron , figs and rasins (NOT too fine!)
Shave peel of oranges
Put all in one bowl add in honey, pepper and cinnamon.
Mix well

If mix is too dry, add a little water used to soak figs and rasins.

Prepare Dough:
Mix eggs and vanilla (beat with mixer).
In a large bowl mix flour, sugar and baking powder.
Add in crisco (should be to the consistancy of coarse corn meal)
Make a well in the flower mix
Pour the egg mixture into the well and mix.

Roll dough out (not too thick!) on lightly floured surface (too much flour, and you can’t reuse scraps)
*Cut roughly 3” to 4” long by 2.5” wide strips with **rodittia
Add filling and roll closed.
Put on cookie sheet seam down
Brush with egg wash
Use scissors to cut slits in the top, 4 or 5 per cookie.

Bake at 400° until the tops of the cookies are tan. (12 to 15 minutes).

Dust with confectioners' sugar before serving.

*The sizes are just a guide, you can make them any length x width you choose. But the longer they are the easier they break.
**Rodittia – I don’t know what this is called in english, so I’ll describe it. – a device used to cut dough with a zigzag pattern. It looks like a minature pizza cutter with jagged edge.

caterina
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Location: DFW - Texas

Pisettes

Postby caterina » Thu Dec 16, 2004 11:37 am

Pisettes (Sicilian espresso and chocolate cookies)

4 cps Flour
4 cps Sugar
2 tsps Cinnamon
2 tsps Baking powder
1 tsp Cloves
1 tsp Vanila

2 ½ sticks Sweet butter (unsalted)
1 lb Chopped roasted almonds
2 cps Nestles Chocolate Chips (semi-sweet 24 oz)
1 Lemon (just the peel)
4 Navel oranges (just the peel)
2 tbsp Medaglia D’oro (Instant espresso)

3 Bakers Chocolate Squares (bitter sweet)
Confectioners' sugar

Put 2 inches of HOT water in cup or glass, melt in (2 or more tbsps) espresso. (needs to be strong!)

Mix all ingrediants together.

Lightly flour area and Roll into a log (about 1 ½ thick )
Cut log into ½ to ¾ inch pieces.

Bake at 375° for 12 – 15 minutes

Let cool, before adding chocolate and sprinkles.
Slowly melt bakers chocolate in a pot with a little water, once completely melted slowly add in confectionary sugar to desired consistancy. Should be thin enough to brush on to cookies, yet thick enough that it doesn’t run. While chocolate is still wet, apply sprinkles.

Roby
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Postby Roby » Thu Dec 16, 2004 11:52 pm

Torone


2 2/3 cups superfine sugar
2/3 cup light corn syrup
1/2 cup water
2 egg whites, at room temperature
2 teaspoons vanilla extract
1 teaspoon orange extract
1 teaspoon almond extract
1/2 cup diced candied fruit, plus additional for topping
1 cup sliced almonds

Combine sugar, corn syrup and water in a saucepan. Cook over medium heat until a candy thermometer temperature registers 260 degrees F.
Meanwhile, in an electric mixer, beat egg whites to soft peaks. When sugar reaches 260 degrees F, slowly pour in a thin stream into egg whites, while the mixer is running. Add extracts, beat on medium speed for 13 minutes, then fold the candied fruit into the mixture. Mix for another 2 minutes, then fold in 1/2 cup of the almonds. Pour mixture into 9-inch square cake pan sprayed with baking spray. Top with remaining almonds and additional candied fruit.

Let sit overnight, then cut into serving pieces.



Roby

Roby
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Postby Roby » Fri Dec 17, 2004 5:29 pm

Taken from www.cooks.com

ITALIAN HOLIDAY COOKIES

1 c. sweet butter
1/3 c. sugar
1 egg yolk
1/4 tsp. vanilla
1 1/2 c. flour
1 egg white, slightly beaten (put aside)
1 c. shredded coconut
Fruit preserves
Cream butter and sugar until light and fluffy. Stir in egg yolk and vanilla, add flour to creamed mixture. Blend thoroughly. Chill dough for 1 hour. Shape dough into 3/4" balls. Dip in the egg white. Roll balls lightly into coconut. Place on ungreased cookie sheet. Form indentation in center. Bake at 325 degrees for 20 minutes. Cool. Fill centers with preserves. Makes 30.

Roby

Roby
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Postby Roby » Fri Dec 17, 2004 5:49 pm

This recipe was given to me by a friend who loves to bake.

CHOCOLATE ORANGE ITALIAN COOKIES


1/2 c. butter, softened
2 sq. unsweetened chocolate, melted
2/3 c. brown sugar
2/3 c. white sugar
1 tbsp. grated orange rind
2 tbsp. orange juice, CONCENTRATE
1 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 egg
1/2 c. walnuts
1/2 c. raisins

Cream together butter and sugars, orange rind, egg and
orange juice concentrate. Add dry ingredients and mix well.
Add raisins and walnuts. Drop or roll into balls, and bake
at 350 degrees for 10 minutes.

Roby


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