Minestrone Soup

Ingredients:

1 oz butter
2 slices bacon (dried)
1 small leek (sliced)
1 small onion (chopped)
1 garlic clove (crushed)
1 small carrot (thin strips)
1 cebery stick (sliced)
1 medium turnip (tin strips)
2 1/2 pints chicken stock
6 oz schredded cabbage
4 oz green beans (sliced)
3 tbsp peas
1 oz short cut macaroni
4 tomatoes (skinned and chopped)
salt and pepper.

Melt butter in large saucepan, add bacon and fry, remove bacon and set aside.
Add leek, onion and garlicto fat in saucepan.  Cook gently for aprox 8 minutes.  Add carrot, turnip, celery and chicken stock to daucepan.  Bring to boil and simmer 20 minutes.
Add cabbage, beans, peas and macaroni. simmer 20 minutes, add tomatoes and bacon, season to taste.

Roast Vege and Feta Pasta (3-4 servings)

Ingredients:

400 gr pumpkin
1 medium red onion
1 medium red pepper
2 cloves garlic, chopped
1 tbsp olive oil
2-3 large portobello mushrooms (about 150 gr)
300 gr penne, rigatoni or other short pasta
1/4 cup evaporated milk or cream
2-3 tsp basil pesto
1/2 tsp salt
about 100 gr feta, crumbled
pepper to taste

Heat oven to 225ºC. While the oven heats, peel and de-seed the pumpkin then cut the flesh into two-centimetre pieces.  Cut the onion into about 12 thin wedges.  Halve the red pepper, remove the seeds and pith then cut into 1 cm strips.

Place the prepared vegetables into a large bowl.  Add the garlic and two tablespoons of oil and toss gently until the vegetables are coated with oil (add the extra oil if required).

Spread the vegetables in a single layer over a teflon or baking paper-lined roasting dish or sponge-roll tin, then place in the preheated oven. After 10 minutes gently turn the vegetables, add mushrooms and return to the oven for a further 10 minutes.

While the vegetables roast, cook the pasta in plenty of lightly salted, rapidly boiling water.  Drain the cooked pasta, return to the cooking pot and toss with the remaining oil.  Add the evaporated milk or cream, pesto and salt and stir to combine.

Remove the roasted vegetables from the oven and cut the mushrooms into strips about 1 cm wide.  Gently stir the vegetables (plus any oil and/or juices) and about two thirds of the feta into the pasta.  Season to taste with pepper and garnish with the remaining feta.

Pasta Alla Norma

Ingredientes:

500 gramos de ‘spaghetti’ o ‘penne’

salsa de tomates:

aceite de oliva

cebolla o ajo

tomates hervidos pasado por cedazo

albahaca

1 kilo de berenjenas

250 gramos de ricota fresca

500 gramos de ricota salada y/o ahumada u horneada

Aceite para freír

hojas de albahaca para la decoracion final

Preparación:

Prepare la salsa, rehogue el ajo o la cebolla en aceite, añada los tomates pelados y àsados por el cedazo (colador), añada sal y albahaca picada.

Corte en cubitos, rodajas o tiras las berenjenas, coloquelas en un tazón con agua y sal, escúrralas pasados unos 5 minutos y  fríalas en abundante aceite caliente hasta que se doren. Póngalas a escurrir en un colador.

Hierva la ‘pasta’ en abundante agua con una cucharada de sal. Cuele cuando la pasta se encuentre al ‘dente’. 

Reparta en platos hondos una o dos cucharadas de ricota fresca, agregue la pasta, condimente con salsa previamente calentada, cubra con abundante cubos de berenjenas fritas y finalice cubriendo el plato con la ricota salada rallada.  Disponga de la albahaca sobre el plato finalizado para darle un toque decorativo.

Berlinas

Le chiamano bombe o bomboloni nelle regioni centro-meridionali, e col nome d’origine al nord. Ricordo che, da ragazzino,  mangiavo spesso le bombe, a Porto San Giorgio (AP), farcite con crema pasticciera.
Noi vi proponiamo la ricetta che prepariamo dalle nostri parti che prevede, per la pasta, gli ingredienti della ricetta ufficiale e cioè farina, lievito, latte, uova e zucchero. Il ripieno classico, a Palermo è la crema pasticciera, anche se oggi è facile trovarle con la “moderna” Nutella o con crema di ricotta. Resta a voi l’imbarazzo della scelta.

400 grammi di farina 00 (oppure ½ 00 e ½  manitoba)
100 grammi di strutto
30 grammi di lievito di birra
100 grammi latte tiepido
3 tuorli
15 grammi di zucchero
1 cucchiaino da tè di sale
Crema pasticciera per guarnire

Zucchero semolato per guarnire
Olio di arachidi per friggere

In poco latte tiepido diluire il lievito e amalgamarlo con 130 grammi di farina (se vi è possibile usate una planetaria oppure procedete nella maniera tradizionale). Tagliare a croce la pasta e metterla a lievitare in luogo tiepido fin quando il suo volume non sarà raddoppiato. Trascorso il tempo unire i rimanenti ingredienti e lavorare accuratamente fino ad ottenere un impasto consistente, liscio e asciutto. A questo punto rimettere l’impasto in una scodella, ricopritelo con pellicola da cucina, e rimetterlo a lievitare per circa due ore.
Con l’impasto lievitato formare delle palline grandi quanto una piccola arancia (circa 50-60 grammi) oppure, se volete ottenere le ciambelle, ricavate dei bastoncini e dategli la forma di anello.  Ricopritele e farle lievitare ancora per un’ora.
Prima di procedere alla frittura è bene ricordare che si possono farcire prima, usando il metodo per le arancine, oppure friggerle intere e poi farcirle. Io vi consiglio e vi descriverò il secondo criterio.
Friggere le “graffe” in olio non troppo caldo (170°) e, una volta dorate, adagiarle su carta assorbente da cucina. Una volta completata la frittura,  passarle a zucchero semolato ed infine praticare un taglio al centro di ogni krapfen. Aiutandovi con una saccapoche, nella quale avrete versato la crema pasticciera, riempite le graffe fino a far fuoriuscire la crema. Per le ciambelle invece, una volta fritte, passarle nello zucchero semolato e sono pronte.

Crema Pasticcera

4 tuorli
100 grammi di zucchero
50 grammi di farina
½ litro di latte
Un pizzico di sale
Un baccello di vaniglia
Una piccola noce di burro

Aprire a metà il baccello di vaniglia ed estrarre il contenuto aiutandovi con un coltello. Versare il latte in un tegame,  metterlo a scaldare (non deve bollire). Spegnere il fuoco e, in un’altra ciotola , sbattere i tuorli con lo zucchero e i semi di vaniglia finché otterrete una crema chiara. A questo punto aggiungere la farina, a pioggia, e un pizzico di sale, quindi versare il latte caldo e mettere sul fornello a fuoco basso. Mescolare continuamente fin quando la crema si addensa. Quando la crema sarà quasi pronta, sempre mescolando, incorporare il burro e, non appena sarà ben amalgamata, scenderla dal fuoco.

Arancini di Riso

Origen del Arancini

El Arancini es una especialidad típica de la gastronomía Siciliana, son una especie de albóndigas pero hecha con arroz, a la manera de una croqueta. En Sicilia se sirve de diferentes variedades, las hay rellenas de hongos, con berenjenas, a la manteca. El origen del nombre es debido a la forma que adoptan y a la coloración debido al azafrán, recuerdan a una naranja arancia en Italiano, por lo que arancini significaría "naranjita".
Tradizionalmente l’arancina, e altre prelibatezze di cui parlermo in seguito, viene preparata il 13 Dicembre per il giorno di Santa Lucia.

1 lb rice
some saffron
2 eggs
1/4 lb grated parmesan cheese or pecorino cheese
3/4 lb ground beef
1/4 lb ground chicken
1 onion chopped
1 celery stalk chopped
1/2 tsp sage
1 tsp oregano
salt and pepper to taste
1/2 cup white wine
oil for frying
some fluor and dried breadcrumbs
1 beaten egg

Cook the chopped onion and celery with a soupspoon of oil in a pan and cook over 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 with safron and when cooked add the grated parmesan and the two eggs.  When the rice is cold put a soupspoon of rice in four left hand, add a teaspoon of 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 fluor, then dip 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.

Pasta con Le Sarde

La Pasta con le Sarde es el plato representativo de la cocina palermitana. Combina las sardinas típicas de la costa siciliana con el hinojo de los montes de la isla.

1 kilo de hinojo salvaje

8 filetes de anchoa salada

2 tomates frescos

2 cebollas medianas

aceita de oliva

1 kilo de anchoitas frescas en filetes completamente espinados

azafrán

50 grs. de pasas

50 grs. de piñones

pan rallado

Un paquete de un kilo de macarrones

Empezar a hervir los hinojos bien lavados, en agua ligeramente salada. Colar y apartar. En una cacerola dore la dos cebollas finamente cortadas, añadir y deshacer los filetes de anchoas saladas, luego incorporar los filetes frescos, los dos tomates cortados en cubitos, cocinar algunos minutos y complete con los hinojos cortados sin cuidado.

A los quince minutos de cocinar a fuego lento, poner el azafrán, los piñones y las pasas. Cinco minutos mas y ya está. Hervir los “maccherroncini” en abundante agua salada y cuele. Mézclelo con la tercera parte de la salsa y colóquelo en una gran fuente redonda de cerámica.

Eche el resto de la salsa arriba. En alguna pausa de la ejecución de esta receta, tostar el pan rallado con lo necesario de aceite de oliva, y condimentar como si fuera queso rallado.

Cannoli

1 3/4 cups fluor, aprox

1 tbsp sugar

1/4 tsp salt

1 tsp cinnamon

3 tbsp wine vinegar

1 egg

1 tbsp butter or margarine, at room temperature

1 pound Ricotta cheese

1/2 cup confectioner's sugar

1/4 tsp vanilla extract

2 tbsp finely minced candied orange peel (optional)

2 tbsp chocolate

1/2 tsp cinnamon

2 tbsp orange curacao (optional)

1 egg white, to brush

1/4 cup chopped pistachio or other nuts to garnish (optional)

1 tbsp confectioner's sugar, to sprinkle

oil, for deep frying

Dough:

Use electric mixer, in a mixing bowl measure 1 cup fluor, 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 fluor, 1/4 cup at a time, as needed to make a dough that clings to the hook.

Knead for 5 minutes.  If dough clings to the sides of the bowl, add sprinkles of the fluor.  Dough will be smooth and elastic.

Wrap the soft dough in foil or plastic and refrigerate to relax and chill for at least 1 hour.  Heat at least 2 inches of vegetable oil to 375ºF

Place dough on a fluored 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; roll the dough scraps out and continue until all dough is used.  You should have 12 to 24 circles.

Roll the circle on a bambu or metal tube, using beaten egg, seal the borders, deep fried one side then the other, put them on kitchen paper to drain excess of oil, when cold, using a knife separate the cannollis of the tube.

Filling:

Beat cheese, sugar, chopped fruit, liquor, vanilla, cinnamon and chocolate, fill the cannollis very carefully.  Decorate with chopped nuts and sprinkle with confectioner's sugar.

Berenjenas a la Parmesana

6 berenjenas

aceite para freír

1 cebolla mediana

1 kilo tomates peritas maduros

50 ml. de aceite de oliva

12 hojas de albahaca

sal

200 grs. de queso rallado tipo regianito.

Corte las berenjenas en rebanadas longitudinales y fríalas en abundante aceite caliente. Póngalas en un escurridor y déjenlas por lo menos una hora para eliminar el exceso de aceite de la fritura. Prepare la salsa de tomate rehogando la cebolla picada en el aceite de oliva, agregue los tomates peritas en cubitos sin piel y sin semillas con dos hojas de albahaca picadas y sal a gusto. En una fuente para horno acomode en el fondo una capa de berenjenas fritas, cubra con salsa de tomate y espolvoree con queso rallado parmesano y coloque dos hojas de albahaca arriba. Continúe formando dos capas más terminando con queso rallado. Llevar a horno caliente hasta gratinar.

La variante económica de esta receta es cubrir las capas de berenjenas con queso tipo cuartirolo o mozzarella y espolvoreando con queso rallado tipo sardo. 

Arancine (Arancini)

350 grs. de arroz (para risotto)

1,2 litros de caldo

sal

2 huevos

azafrán en hebra

2 cucharadas de queso rallado tipo sardo

100 grs. de arvejas frescas hervidas al 'dente'

350 cc. de salsa boloñesa

1 litro aceite para freír

cantidad necesaria de harina

6 huevos batidos

cantidad necesaria de rebozador.

Cocinar el arroz como si fuera un 'risotto' con un litro  y más de caldo disponible salando a gusto  y sumando el azafrán disuelto en un poquito de agua tibia. Debe quedar bien sequito. Incorporar entonces 2 huevos batidos y dos abundantes cucharadas de queso rallado. Dejar enfriar completamente sobre una mesada limpia y aceitada desparramándolo con una cuchara de madera.

Para preparar una salsa boloñesa, haga un fondo con dos cucharada de aceite de oliva, una cebolla cortada, una zanahoria pequeña rallada,  una penca de apio chica cortada, una hoja de laurel. Sofreír todo y agregar la carne picada; cocinar unos minutos mezclando para que la carne no quede agrumada. Agregar medio litro de pulpa de tomate triturada y un toque de vino tinto. Salpimentar a gusto. Cocinar a fuego lento hasta lograr una consistencia mas bien densa.

Preparar el relleno mezclando las arvejas hervidas con los 35 cl. de salsa boloñesa. Dejar enfriar. Con el arroz, ayudándose con las palmas de las manos, formar pelotitas del tamaño de una naranja chica, ahuecarlas y introducir una cucharada de relleno. Cerrar con un poco más de arroz. Pasar por harina, huevos batidos y rebozador. Freír la cantidad que se va a comer, en abundante aceite caliente hasta dorar. Peden comerse caliente o tibias, nunca frías. Las que sobran crudas pueden guardarse en heladera por un corto período o en freezer para una ulterior ocasión.

La variante con queso, puede contener un relleno compuesto de  mozzarella y jamón, roquefort, etc.

Miracle Lasagna (serves 6)

1 jar (28 oz) spaghetti sauce
6 uncooked lasagna noodles
1 container (15 oz) ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese

In 2 qt baking dish (11" x 7") spread 1 cup sauce.  Top with 3 uncooked noodles, ricotta sheese, 1 cup mozzarella cheese, Parmesan chese,  and 1 cup sauce.  Top with remaining uncooked noodles and sauce.  Cover.
Bake at 375ºF (190ºC) for 1 hour.  Top with remaining mozzarella cheese, let stand 5 minutes.

Almond Biscotti

Ingredients

3/4 cup butter
1 cup sugar
3 eggs
3 cups fluor
2 tsp vanilla
2 tbsp Anise seed
3 3/4 tsp baking powder
1 cup chopped Almonds (can substitute with walnuts)

To prepare the biscotti, cream butter, sugar and 1 tbsp anise seed.  Add egg and vanilla, combine fluor, baking powder and 1 tbsp 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 350ºF ( 175ºC) 15 to 20 minutes, or until 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 th biscotti to dry slightly.  It will look somewhat like a elongated piece of french bread, except smaller.

Meatless Lasagna

Ingredients

3/4 pound Lasagna noodles (about 14 noodles)
1 pint part skim milk ricotta cheese
1/4 cup skim milk
1/4 cup grated parmesan cheese, divided
2 tablespoons chopped parsley
Lasagna sauce (recipe follows)
1 package (8 oz) part skim milk
mozzarella cheese sliced

Cook, rinse and hold noodles according to package directions.  In medium bowl stir together ricotta cheese, milk, 2 tablespoons of the parmesan cheese and parsley.  Spoon 1 cup Lasagna Sauce into bottom of 13 x 9 x 2 inch baking pan.  Cover with 1 layer of noodles.  Spread with half of the ricotta cheese mixture.  Top half of the mozzarella cheese slices.  Cover with sauce.  repeat layering until all ingredients are used, ending with sauce.  Sprimkle top with remaining 2 tablespoons parmesan cheese.  Bake in 359ºF, 30 to 45 minutes.  Let rest 15 to 30 minutes before serving.  Cut into squares.

Lasagna Sauce
In 5-quart saucepan heat 2 tablespoons corn oil over medium heat.  Add 1 cup finely chopped onion (about 1 medium) and 2 cloves garlic, minced; cook stirring until tender.  Add 1 can (29 oz) tomato sauce, 1 can (14 1/2 oz) whole tomatoes, 1 can (6 oz) tomato paste, 2 teaspoons salt, 1 teaspoon oregano, 1 bay leave, 1 teaspoon basil.

Braccioli (Rolled Round Steak) (serves 6)

Ingredients

1 1/2 pounds round steak (about 3 slices 6 x 4 x 1/4 inch)
Braccioli stuffing (recipe follows)
1/4 cup corn oil
2 cloves garlic, minced
1 can (28 oz) Italian plum tomatoes crushed
1 can /6 oz) tomato paste
1 teaspoon dried oregano leaves
2 bay leaves
1 teaspoon salt
1/8 teaspoon pepper

Pound steaks to 1/8 inch thickness.  Divide Braccioli stuffing among steaks.  Spread to 1/2 inch from edges, roll up and secure with wooden picks.  In 5-quart saucepot or dutch oven heat corn oil over medium heat.  Add garlic.  Add meat rolls and brown on all sides, turning as needed.  Add tomatoes, tomato paste, oregano, bay leaves, salt and pepper.  Bring to boil over medium heat.  Reduce heat and simmer, covered 1 hour and 45 minutes, or until meat is tender.  If desired, serve over macaroni.

Braccioli Stuffin:
In medium bowl stir together 1/2 cup fine dry bread crumbs, 1/2 cup chopped parsley, 1/4 cup chopped onion, 1/4 cup dry red wine, 1 minced clove of garlic, 1/2 teaspoon salt.
This modified version of Braccioli with an eggless, meatless stuffing, reduces saturated fat and cholesterol.

Italian Pizzella Recipes

Your mixing instructions:

1. Beat eggs well, add sugar gradually, beat
2. Add oil or shortening, flavoring, beat until blended smooth
3. Add fluor, a little at a time, mix well.
4. Add when required, baking powder, salt.
5. Chill dough two hours, overnight or several days under refrigeration to enrich favor.
6. Recipes 1, 2, 3, 4 for thin.  5, 6, 7, 8, for thick Pizzella.

A little information for you:

1. Oil can be vegetable, peanut or olive
2. Melted shortening can be margarine, crisco, spry, or any other hydrogenated product.
3. One cup of your favorite fine chopped nuts can be added to any recipe.
4. Puer anise oil can always be obtained at a drugstore
5. One tablespoon of anise extract can be substituted for half teaspoonful pure anise oil.
6. Authentic Italian Pizzella call for anise seed yet can be omited without much loss of flavor.
7. Yield: four dozen full size from these recipes.

Recipe 1

12 eggs

3 cups sugar

flavoring: 3/4 cup anisette liqueur and 4 tablespoons anise seed

4 cups fluor

4 tablespoons baking powder

1/4 teaspoon salt

Recipe 2

12 eggs

2 cups sugar

2 cups oil

Flavoring: 2 teaspoons of pure lemon or pure orange extract and 1/2 teaspoon pure anise oil add one drop at a time.

4 cups fluor

Recipe 3

12 eggs

3 cups sugar

1 1/2 cups oil

flavoring: 6 tablespoons fresh lemon juice and grated rinds of four large lemons

4 cups fluor

1/2 teaspoon baking powder

Recipe 4

12 eggs

3 1/2 cups sugar

2 cups oil

flavoring: 1 ounce bottle pure lemon extract, 1 ounce bottle pure orange extract and 1 teaspoon vanilla

6 cups fluor

1/4 teaspoon salt

Recipe 5

12 eggs

3 cups sugar

2 cups oil

Flavoring: 1 cup cocoa and 4 teaspoons vanilla or 2 squares semi-sweet chocolate and 4 teaspoons vanilla

8 cups fluor

1/2 teaspoon baking powder

Recipe 6

12 eggs

3 1/2 cups sugar

2 cups melted shortening

flavoring: 1 teaspoon pure anise oil, add one drop at a time or 4 teaspoons vanilla

6 cups fluor

1 teaspoon salt

Recipe 7

12 eggs

4 cups sugar

1 cup melted shortening

flavoring: 4 teaspoons vanilla or 1 teaspoon pure anise oil and 4 tablespoons anise seed

8 cups fluor

1/2 teaspoons baking powder

Recipe 8

12 eggs

3 cups sugar

2 cups melted shortening

flavoring: 4 teaspoons vanilla or 1 teaspoon pure anise oil and 4 tablespoons anise seed

8 cups fluor

4 teaspoons baking powder

1/4 teaspoon salt

Risotto di Biete e Parmigiano / Risotto With Beets and Parmesan (serves 4-6)

Ingredients

4 beets
3 oz (90g) wedge parmigiano-reggiano cheese
6 cups (48 fl oz /1,5 l) chicken stock
3 tbsp unsalted butter
1 tbsp olive oil
1 yellow onion, finely chopped
2 cups (14 oz/440g) medium-grain rice sich as Arborio, carnaroli or Violane Nano
3/4 cup (6 fl oz / 180 ml) dry white wine
salt and pepper

Preheat oven to 450ºF (230ºC).

Trim beets, place on a large sheet of aluminum foil and fold the ends to seal.  Bake in a small roasting pan until tender when pierced, 45-60 minutes.  Let cool, slip off the skins, chop the beets, and set aside.

Using a vegetable peeler, shave off thin curls of the cheese, using about half (1 1/2 oz / 45 gr) of the wedge.  Grate de remaining cheese.  Set aside.

Bring the stock barely to a simmer in a saucepan.

In a large saucepan over medium heat, melt 2 tablespoons of the butter with the oil.  Add the onion and sauté until tender, about 5 minutes.  Stir in the rice and cook, stirring, until the grains are hot and coated, about 2 minutes.  Add the wine and continue to cook and stir until the liquid is absorbed.  Add the bets and cook, stirring, for 1 minute.

Add the stock 1/2 cup (4 fl oz / 125 ml) at a time, stirring constantly and making sure the liquid has been absorbed before adding more.  When the rice is about half cooked, stir in the salt and pepper.  The risotto is done when the rice grains are creamy on the outside and firm, yet tender to the bite, 20-25 minutes total,.

Stir in grated cheese and the remaining 1 tbsp butter.  Spoon into warmed soup plates, strew with the shaved cheese, and serve immediately.