Holiday | Linda's Italian Table

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Filed Under: Desserts, Holiday · Tagged With: biscotti crust, candied apricots, easter dessert, easter pie, fiadone, Italian Easter pie, lemon biscotti crust, ricotta pie, ricotta torte

Baby Lamb Chops “Scottadita”

March 24, 2013 by Linda Leave a Comment

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Buon giorno!

For most Italians, Easter brings lamb to the menu. The lamb can be cooked in many different ways according to region and custom. For many, roasting a leg of lamb is more of an undertaking than desired. BABY LAMB CHOPS “SCOTTADITA” is the menu choice that serves the spring need for lamb in a fast and easy way – that also provides more flavor and enjoyment than anticipated from such a simple preparation.

Growing up, my family usually prepared a spring baby lamb – roasted and marinated, in a heavenly blend of olive oil and spices, created by the “King of Marinades”, my father, Attilio. The lamb was always tender, juicy, and full of amazing flavor. Often he prepared just the leg, for this occasion. Many times, we had the incredible experience of a most delectable roasted milk fed baby goat – not to be believed. I often think back to how proud he was of this Easter dish and the fanfare with which he brought it to the table to be “blessed” with the palms of Palm Sunday from the previous week. It was his specialty, and his alone, one which we could only longingly watch in awe.

These many years later, still enjoying the thoughts of those Easters, I often satisfy my craving for a great lamb dish with BABY LAMB CHOPS “SCOTTADITA” – easy, simple, quick to prepare, and with memorable flavor. This dish is so really wonderful that I prepare it all year long – often for entertaining at Christmas and at other times when only lamb will do. This is a dish you will be proud to serve to your guests and family, while secretly chuckling about how little time it took to prepare.

Scottadita – means burned or cooked fingers. The chops are prepared and served so hot that when you pick them up you burn your fingers. Yes – they are meant to be eaten with your fingers.

So relax – pretend you spent the day in the kitchen, and run out for that last minute manicure or pedicure or round of golf and still have time to create a great meal. Shhhhh! No one will ever know —- and I certainly won’t tell them!

BABY LAMB CHOPS “SCOTTADITA”

Serves: 4

Prep: 15 minutes

Cook: 35 minutes

Ingredients

8 Baby Lamb Chops Frenched – (with long bone in and trimmed)

Salt and Pepper

¼ c. Olive Oil

1 Purple Onion – sliced

3 Cloves Garlic chopped finely

3 Tbsp Fresh Sage – chopped

½ c. Dry red wine

¼ c. Balsamic Vinegar

¼ c. sugar

4 Tbsp. Crema Balsamica, Crema di Balsamico– or Fig Jam

3 Tbsp Fresh Parsley – chopped

Instructions

Start with Frenched Baby Lamb Chops – ask your butcher to do this for you, if you like. This is with the long bone “in” and trimmed of all fat and extra meat bits – a very clean bone.

Salt and pepper the chops on both sides.

Brown the chops in olive oil – a couple of minutes each side.

Remove the chops to a plate.

Add the onion, garlic , and sage, to the pan and cook until just tender – just a few minutes. Do not burn!

Add the sage.

Pour in the wine. Add the vinegar, sugar and jam or Crema Balsamica. (Fig Jam is readily available in the specialty cheese dept. of most markets. You can also use a balsamic reduction instead of Crema Balsamica or Crema di Balsamico.)

Stir and add the chops back to the pan, turning in the juices.

Place the pan in the oven at 350 degrees and cook for about 15 minutes. Turn the chops in the pan at least once during this oven cooking process.

Top with fresh chopped Parsley and serve.

For a wine pairing with this very special dish of BABY LAMB CHOPS “SCOTTADITA” , I suggest an equally special wine that will stand up to its proud and bold flavors – perhaps a Barolo or Barbera Di Alba.

PARLA COME MANGI!

Comments are welcome in the “Speak Your Mind Area” beneath this post online.

Food Photos By Tommy Hanks Photography

Filed Under: Holiday, Meat · Tagged With: baby lamb chops, baby lamb chops scotta dita, Easter lamb, italian lamb chops, lamb chops, lamb dishes, scottadita

Focaccia Casatiello

March 17, 2013 by Linda 1 Comment

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Buon giorno!

With Easter almost upon us, it is a joy for me to look back upon past Easter holidays with my family which were much about the food and its preparation, in addition to the blessings of the season. I remember the usual weeks leading up to the holiday with buzzing in the kitchen about getting the milk fed lamb or goat and the greens for the minestra. Bread making was a part of all this. In the Calabrisi household, back in Binghamton, NY, my parents, Loretta and Attilio, often made a rolled bread using pizza dough filled with their homemade Italian sausage (the best sausage ever created!)

Remembering this, a Neapolitan Easter favorite comes to mind – the Casatiello – which is a brioche-like bread stuffed with meats and cheeses. In the spirit of the traditional long rising and mixing of this traditional bread from Napoli, I enjoy making a shorter version and call it, FOCACCIA CASATIELLO. This is a much quicker easier process which yields a beautiful soft focaccia suitable for any occasion but especially for the Easter season. Focaccia usually has a shorter rise time, and is easier, I think, to make, even for a novice bread maker.

This focaccia is stuffed with cooked sausage, fennel seed, and Pecorino cheese. These additions fill the focaccia with extra flavor and create big flavors for little effort. It is best made the day you plan to serve it. The next day –the leftover focaccia will disappear, as your guests and family realize that this is the perfect breakfast food when slipped onto the griddle with their eggs and whatever. We love this stuff at our house, and it always flies off the serving platter.

Hint: This is the time when you’ll want to use a good Extra Virgin Olive Oil to drizzle this amazing flavor bomb!

FOCACCIA CASATIELLO

Makes: 1 9x 13 loaf

Prep: 3 hours

Cook: 12-15 minutes

Ingredients

1 c. Lukewarm water

1 envelope dry active yeast

1 tsp. honey

2 3/4 c. flour – divided (1 cup and 1/1/2 cups)

¼ c. Extra Virgin Olive Oil

1 tsp. Kosher salt

1 1/2 tsp. Fennel Seed

1/2 C. Italian Sausage broken into very small bits – a mixture of sweet and hot sausage – cooked, casings removed

1/2 C. Pecorino Cheese + 1/4 to 1/3 C.extra for top sprinkle – coarsely grated

Coarse Salt for a very light sprinkle (Sea Salt, Grey Sea Salt, or Fleur de Sel are good choices for this)

Additional GOOD Extra Virgin Olive Oil for drizzle

Fresh Chopped Sage for garnish

Instructions

Brown sausage pieces quickly in a pan with a little olive oil. Set aside.

In large bowl mix water, yeast, honey – let sit for about 5 min.

Add 1 c. flour and ¼ c. oil into the yeast mixture – let sit 5 min. more

Add the remaining flour and salt. Mix together with hands and open fingers in a circular motion as for making biscuits.

Knead this mixture on a board for about 5 minutes – not long – it should come together and become a smooth dough. Add a touch of flour if sticky – but not too much.

Spread the dough out a little and add the sausage, fennel seed, and Pecorino – work these ingredients into the dough well.

Rub the dough with a couple of drops of Extra Virgin Olive Oil and place it in a bowl covered with a towel and put it in a warm place to rise for about 1 hour and a half.

When finished rising, turn the dough into an oiled rectangular cake pan – about 9 x 13 inches.

Dust your hands with some flour and push the dough with your fingers until it retains the shape of the pan. Poke dimples all over the top of the dough with a finger.

I like to cover with a towel and then put the pan aside for about 30 minutes for a second rise. Second rise will not be as much as the first.

Preheat the oven to about 450 degrees. You may prefer to place the pan on an upper rack for nicer browning.

After second rise, sprinkle a little coarse salt on top, sprinkle the coarsely grated Pecorino (1/4 to 1/3 C.), and drizzle the top with a GOOD Extra Virgin Olive Oil.

Bake for 15 minutes depending on your oven. Top should be golden – not too brown.

Don’t over bake or your focaccia will be dry. The time will depend on your oven so watch it and adjust if needed!

Turn the focaccia out on a board to cool. Sprinkle on some chopped fresh Sage and drizzle generously with Extra Virgin Olive Oil.

Cover loosely until ready to serve and slice. Make this the day you want to serve it.

So hurry and make your FOCACCIA CASATIELLO – the table awaits! (Also try the Italian Sweet Easter Bread another Easter tradition. )

PARLA COME MANGI!

Comments are welcome in the “Speak Your Mind Area” beneath this post online.

Food Photos By Tommy Hanks Photography

Filed Under: Bread, Holiday · Tagged With: bread, bread dough, cheese bread, easter bread, Extra Virgin Olive Oil, foccacia, holiday bread, italian bread, neapolitan bread, sausage bread

Guanti, An Italian Sweet -

February 7, 2013 by Linda 4 Comments

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A Carnevale Dessert –

Buon giorno!

Growing up Italian taught me many things – but none so true as that things can have many different names and still be the same. Italian dolci tend to fall into this area where the same sweet can be called by any number of names. I have had many conversations with Italian friends where it took 20 minutes to figure out that we were all talking about basically the same thing – but each of us gave it a different name.

GUANTI are such an example. My mother, Loretta, called these little knotted cookies WANDI. The “GU” wants to be pronounced as a “W”. I have even heard them called “E Wands” . They are also referred to as “Chiacchiere” – which means chatter. My friend, Peggy, remembers them as “Noccatelle”. They are knotted strips of dough – cut with a pastry cutter making a jagged edge – then lightly fried, and sugared.

GUANTI, Chiacchiere, Noccatelle – are usually made at special times – like Christmas but most often at Carnevale – the joy filled weeks prior to Ash Wednesday when Italians celebrate with parades in costume, joyous festivals, and, of course, special foods. It is the time of Mardi Gras in some places around the world – but in Italy, Carnevale is a few weeks of joyous masked merriment and special rich foods, enjoyed in preparation for the Lenten period of abstinence. More on Carnevale : HERE

GUANTI is one of those sweet treats that you may remember your Nonna making. When my mother made them, the aroma of the fried dough filled our little house, and I knew something wonderful was in store. I waited for the platter of little knots to appear. She sprinkled hers with powdered sugar, although many families may remember them with honey and nuts – like struffoli. They are best eaten warm, right out of the oil, and freshly made. When you have these, it is not an event you will likely soon forget.

Happy Carnevale!

GUANTI, AN ITALIAN SWEET

Makes: dozens depending on size

Prep: 15 mintues

Cook: 30 minutes

Ingredients

3 C. Sifted Flour

Dash of Salt

1 C. Sugar

1 Tsp. Baking Powder

3 Eggs

1 Tsp. Vanilla Extract

1/3 C. Dry White Wine

Vegetable Oil – enough to make about 1 1/2 inches deep in your pot.

Plenty of Powdered Sugar

Instructions

Place dry ingredients in the food processor or mixer & mix. ( OR place on a board and make a well in the center as in the old days!)

Add eggs and vanilla – then process until the dough begins to come together.

Add the wine and mix until the dough becomes soft. ( You may need a few drops more wine– depending on the dryness.)

Turn the dough out on a board or slab to knead. Knead a few minutes until your dough is smooth.

Cut strips about 5/8” wide and about 8 inches long with your dough cutter – or you can also use pinking shears to achieve the jagged edge.

Take each strip and make a knot looping one end of strip over, under and through – like the beginning of a square knot – only you will only loop it through once.

Drop the knots into hot oil in a pan or pot heated to about 375 degrees – a few at a time. Turn them gently and quickly in the oil .

Remove them as they turn golden and let drain on paper towels.

Quickly sift powdered sugar (or granulated sugar) over them on all sides. You may want to sugar them a couple more times.

(Some like to drizzle them with honey and sprinkle them with nuts – like struffoli.)

The GUANTI are delicious dipped in hot chocolate, tea, coffee or enjoyed with espresso!

PARLA COME MANGI!

Comments are welcome in the “Speak Your Mind Area” beneath this post online.

Food Photos By Tommy Hanks

Filed Under: Desserts, Holiday · Tagged With: Carnevale, carnevale dessert, carnevale food, carnevale sweets, chiacchiere, fried knots, Guanti, italian fried dough, italian sweets, knotted dough, noccatelle, wandi

Rosato Sauce Takes the Stage for the Holidays

December 20, 2012 by Linda 2 Comments

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Buon giorno!

As we scramble to find that “special dish” for the holidays that is still light and won’t send everyone to the fainting couches for a nap – think fish! Need a choice for “Feast of the Seven Fishes” that might be a little different? Look to your wine rack or wine cellar or wine merchant and select a delicious Rosé Wine – with a lovely pink tint well suited to candlelight. There are some really great Italian, French, and even Spanish Rosés out there to choose from. Then consider a dish like SHRIMP WITH ROSATO SAUCE or SALMON WITH ROSATO SAUCE.

These dishes have all the right elements for the famous Italian Christmas Eve feast, but also are lovely to serve at a dinner party for New Year’s Eve or that “special dinner for two”! They are easy, light, and so pretty to look at. At the same time, it gives everyone an opportunity to sample the endless list of great Rosé Wines available. Your table will be an eye catcher with glasses poured with the pale rosy-hued wines, and even better – you’ll surprise your guests with your choice of both food and wine. Don’t wait for summer time to enjoy these beautiful light wines.

SHRIMP WITH ROSATO SAUCE

(Served with Risi e Bisi – Risotto with Peas)

Serves: 4

2 Tbsp. Butter

1 Tbsp. Olive Oil

1 1/2 lb. Large Shrimp, shelled, de-veined, cleaned

1 Medium Onion or 2 shallots- chopped

2 Tbsp. Tomato Paste

1 c. Rosé or Rosato Wine

2 Tbsp. Chopped Fresh Basil Leaves

8 oz Mascarpone Cheese

Salt and Pepper to taste

Lots of Chopped Fresh Basil Leaves for garnish

Cook onion in butter and olive oil about 3 minutes. Add raw shrimp and cook about 2 minutes. Add wine with tomato paste mixed in and dissolved. Reduce down – takes just a few minutes. Add the 2 Tbsp. Chopped Fresh Basil.Turn off heat and add the mascarpone. Stir in.

Serve over Orzo with a little olive oil, fresh Basil, salt and pepper OR Serve with Risotto and Peas (Risi E Bisi) (recipe below)

RiSOTTO WITH PEAS

(RISI E BISI)

This lovely and light risotto from the Veneto region is great on its own or as the ideal companion to the Shrimp With Rosato Sauce. It is usually made with English Peas – fresh or frozen. In this presentation, I have used the Southern Lady Peas – sweet and fresh.

Serves: 4-6

2 Tbsp. Butter

2 Tbsp. Olive Oil

1 Chopped Onion

2 c. Arborio Rice

1 c. Fresh or frozen Peas or Fresh Lady Peas

6 c. Warm Chicken Broth

2 Tbsp. unsalted butter

1/2 c. Parmigiano-Reggiano or Montasio Cheese – grated

Salt and Pepper to taste

Saute onion in butter and olive oil for about 5 minutes. Add Arborio Rice, stirring to coat well and slightly toast – about 5 minutes. Add the peas. Begin ladling in the warm broth starting with a cupful. Let the risotto absorb it. Then add another ladle of broth. Keep stirring on medium high heat until absorbed. Do not let dry out. Continue this adding and absorbing process until the broth is gone. Taste the rice. It should be tender with a slight “bite”. Turn off heat and add the butter. Stir until melted butter. Pour in the grated cheese, stir and it’s ready!

SALMON WITH ROSATO SAUCE

If you like Salmon, you’ll love this one! This is a great presentation for a light Salmon meal with just a little something extra.

Serves: 4 ( Just cut the recipe if making less)

4 Fresh Salmon Fillets

Rosato Sauce ( as in the Shrimp With Rosato Sauce above with a couple of changes below)

3 Fresh Ripe Roma or 3 Medium Tomatoes – chopped

Chopped Fresh Basil for garnish

This is so simple! Just make your salmon your favorite way – grilled, baked, or broiled. You can even poach it if you like. If grilling or baking, I like to drizzle it with just a little olive oil and add Kosher Salt and Fresh Pepper. That’s it!

Make the Rosato Sauce as you see it above in the recipe for Shrimp With Rosato Sauce – except omit the shrimp. It makes enough sauce for about 4 servings. When I make the sauce for salmon, I also like to add 3 chopped fresh ripe tomatoes ( I like Romas). I add them just after the saute of the onion. Let the tomatoes cook with the onion until soft and they emit juices – just a few minutes. Then proceed with the wine etc. to finish the sauce.

Plate the salmon.

Pour a little of the sauce over each fillet. Top with chopped fresh Basil Leaves.

PARLA COME MANGI!

Filed Under: Fish/Seafood, Holiday · Tagged With: cooking with rosé, dinner for two, Feast of the Seven Fishes, new years eve dinner, rosato sauce, rosé wine, salmon, sauce with rosé, seafood, shrimp, shrimp with risotto

Risotto Al Vino Rosso and Elk Roast

December 13, 2012 by Linda Leave a Comment

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ONCE UPON A TUSCAN CHRISTMAS WITH RED WINE RISOTTO AND ELK ROAST –

Buon giorno!

If you have followed this website and my newsletter in the past few weeks, you will have “journeyed” all over the map of Italy, experiencing Christmas traditions and dishes from many regions. You’ll note the differences but feel the similarities in that Christmas in Italy is a time for family. It is said “Natale con i tuoi, pascqua con chi vuoi?” The idea behind this quote is - you have Christmas with your family and Easter with anybody else! Tuscan tradition offers the Italian example of enjoying one’s family through its celebratory holiday dishes. We will herald one such dish, RISOTTO AL VINO ROSSO, (Red Wine Risotto), meatless by itself, but often served with game. Here I have paired this flavorful risotto with an American game favorite, ELK ROAST- much as the Tuscans might do with their native fruits of the hunt.

The Christmas season in Tuscany coincides with the hunting season so prominent in this region. Tuscans are well known throughout Italy and the world for their superb game dishes. The holiday season is a time when these dishes appear front and center – often at the Christmas lunch or Cenone. You’ll find game birds of all kinds like pheasants, guinea hens, etc and rabbit, as well as venison or the famous wild boar. The roast is often the thing at this meal! When it’s not game, it might be porchetta. This is the time when families showcase their best at the table.

Accompanying the game or roast, you might find boiled meats, savory cheeses, pickled vegetables and olives for antipasti. The best of the Extra Virgins and Tartufi (truffles) make the scene. Soup is served in the form of minestra or pasta in brodo. The meal lasts for hours ending with fruits, nuts, Panettone, Pandoro, or the famous Panforte di Siena along with Vin Santo. Chianti or Brunello di Montalcino are often the choices for wine.

The RISOTTO AL VINO ROSSO is a most lovely example of Tuscan cuisine. The color of the rice derives its color from the wine used to make it and appears to take on a lovely pink or almost reddish tone. The flavor of the wine permeates the rice, giving it greater depth than the your usual risotto. I suggest using a full bodied red wine like perhaps Chianti Riserva ( with its oaky nature), Brunello, Amarone, or Salice Salentino for this dish. The more full and lusty the wine – so goes the risotto. It is a beautiful dish as well as amazingly delicious. To me, it cries out for fresh sage, if you have it. While I have paired it with the meat, it is also lovely served on its own without any meat.

The perfect accompaniment for this risotto is a robust meat – like the ELK ROAST that I have chosen. It is typical of the game roast the Tuscans might choose. Elk is not as strong tasting or lean as venison. It has a beautiful lighter flavor and doesn’t need an intense infusion of fat like the deer meat. I was so fortunate to have been the recipient of a great New Mexican elk roast from the recent hunting trip of my daughter-in-law’s father, Bill – a true Southern gentleman, great hunter and lover of the wild. It was just meant to be that this roast and this wonderful risotto would and should be featured as our Tuscan Christmas dish.

For the preparation for ELK ROAST, I decided to treat it as I might cook a pot roast. Elk, I understand, fares best under the conditions of long, low, and slow cooking. You could use a slow cooker for the dish, although I did not here. When elk is cooked at too high a temperature and for too long, it will dry out. I remembered my recipe for Carbonade di Valle D’Aosta , a pot roast style beef dish from the Italian Alpine region and thought this might be just the right ticket. It was a correct assumption, I think, as the elk meat was tender and took well to the spices in the cooking liquid. It was really superb with the risotto. Keep in mind though – that while not everyone has Bill to bag an elk for them – a nice beef chuck roast would suit the recipe as well!

Here it is – a Christmas afternoon Cenone in the Tuscan hills – fit for the holiday, but suitable for any time!

RISOTTO AL VINO ROSSO AND ELK ROAST

First: The Risotto Al Vino Rosso (Red Wine Risotto)

(can be served without the meat)

Serves: 4-6

Prep: 10 minutes

Cook: about 25 minutes

Ingredients

6 cups Chicken Broth (warm)- can use vegetable stock

3 Tbsp. Butter

3 Tbsp. Olive Oil

1 Onion – chopped

2 C. Arborio Rice

1 1/4 c. Red Wine (full bodied wine preferable)

1 c. Parmigiano-Reggiano Cheese- grated

2 Tbsp. Butter

(Fresh Sage is a good garnish)

Instructions

Keep the broth warm in a pot. You always add warm broth to risotto.

Cook the onion in the oil and butter – about 4 minutes.

Add the rice and stir well for about another 4 minutes at medium high heat.

Now add some wine and a ladle full of broth. Stir constantly, as the rice absorbs the liquid. Do not let the rice dry out – but when the liquid is absorbed, continue with adding some wine and the broth by the ladle until you use all of it, letting the rice absorb the liquid before adding more. The process takes about 25 minutes.

Your risotto, when finished, should be tender, but slightly firm to the bite.

At this point, turn off the heat and stir in the Parmigiano-Reggiano cheese. Then add the butter. Stir until melted and incorporated.

Serve immediately and garnish with fresh sage if you like.

ELK ROAST

(Can use a beef chuck roast)

Serves: 4-6

Prep: 15-20 minutes

Cook: about 3 hours until tender

Ingredients

3 1/2 lb. Elk Roast (can substitute venison or beef – If venison add more salt pork than directed)

3 Tbsp. Olive Oil

2 Cloves Chopped Fresh Garlic

1 Onion sliced thinly

3 oz. (1/4 lb) Salt Pork – chopped

2 Bay Leaves

3 Sprigs Fresh Thyme

2 Sprigs Fresh Rosemary

3 Whole Cloves

1/2 Tsp. Allspice

2 Tsp. Brown Sugar

1 Large slice of Orange Peel (Rind)

1 C. Red Wine

1 C. Beef Broth

Several peeled baby carrots – as many as you like.

1 Stalk Celery cut in a few pieces

Salt and Pepper as needed

Instructions

In a large pot or Dutch oven, cook the salt pork just a few minutes to render the fat. Then add the onions and garlic.

Cook 3-4 minutes, and add the roast.

Brown it on all sides.

Now add the Bay Leaves, herbs, cloves, allspice, brown sugar, and orange peel.

Pour in the wine and broth. Stir and turn the roast in the liquid to coat.

Add the carrots and celery.

Cover, bring to boil, reduce heat, and simmer on top of the stove for about 3 hours – until the roast is very tender. Turn the roast in the liquid several times during the cooking process.

Let it sit about 15 minutes before carving to seal in the juices.

Remove the bay leaves and discard before serving.

Strain the juices and reserve the carrots for serving.

At this point you can make a gravy in the usual way by making a roux or a paste of flour and butter and adding it to the juices, OR you can serve the roast in the strained pan juices, which is the way I like it. Serve this meat with plenty of the cooking liquid, as it helps to keep the meat moist.

Don’t wait for holidays to serve this wonderful meal of RISOTTO AL VINO ROSSO AND ELK ROAST. It is just too good to have once a year!

BUON NATALE!

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Filed Under: Holiday, Meat, Risotto · Tagged With: game dish, red wine risotto, risotto, risotto with red wine, roast elk, tuscan game dish, tuscan risotto

The Naughty Monk

December 11, 2012 by Linda 2 Comments

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Buon giorno!

Like your java? This one’s for you: THE NAUGHTY MONK! This hot coffee beverage will end your love affair with Irish Coffee forever.

THE NAUGHTY MONK is a warm smooth coffee drink, just made for wintry weather.

Why the monk? This coffee contains the sweet and delicious Italian hazelnut flavored Frangelico Liqueur, named for a famous monk of the 1400′s.

Why naughty? – It includes a stiff double whammy from Dark Rum. However, it is NOT too strong. It is just right!

Then – there is that very subtle hint of chocolate from the chocolate liqueur. I love this coffee – it’s naughty – but not too much. It slides right down, tastes absolutely delicious, and warms you from top to bottom. This is a perfect choice for winter fireside snuggling and has been a family favorite at our house for a number of years! Everyone loves it!

Hope you enjoy it too!

THE NAUGHTY MONK

Makes: one coffee drink

Ingredients

4 oz. Hot freshly brewed coffee or espresso

3/4 oz. Dark Rum ( I like the Captain Morgan’s Spiced Rum)

1 oz. Frangelico Liqueur

1/2 oz Godiva Liqueur (Chocolate)

Whipped Cream

Freshly grated nutmeg

Toasted Chopped Hazelnuts

Grated Dark Chocolate if you prefer

Instructions

While you brew your fresh coffee or espresso, add your rum and liqueurs to your cup or mug. Pour in the hot coffee. Top with some whipped cream, freshly grated nutmeg and toasted hazelnuts or dark chocolate. Mmmmm – I can almost taste it!

PARLA COME MANGI!

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Filed Under: Drinks, Holiday · Tagged With: beverage, coffee, Frangelico, holiday drink, italian coffee, winter coffee, winter drink

The Bombardino

December 8, 2012 by Linda Leave a Comment

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Buon giorno!

They call it “the Bomb”. Maybe this is because of its high alcohol content? Or could it be that it is just so amazingly rich and delicious? Truth is, it has quite “the bombastic effect” even without alcohol. It ‘s just plain over the top! Of what do we speak”? It is THE BOMBARDINO THE BOMB! This is the popular apres ski winter favorite of the Italian Alpine slope enthusiasts. It is a warming thick lovely drink, and I can’t think of anything better with which to sit in front of a roaring fire after a hard day of high altitude activity– or any activity. This is it, folks! It’s the ONE!

It is much like egg nog – except that egg nog is cold and THE BOMBARDINO is hot. There are many recipes swirling about out there in the ether. Some make it with coffee or espresso. Often you’ll find it made with Advocaat which is a pre-mixed Dutch-Belgian egg nog type liqueur. While this is easy and commonly found, there is nothing like a homemade BOMBARDINO. Whether it is after a long hard day on the slopes or a tough winter day of work, this is the way to unwind. It is a drink – it is a toddy – it is dessert – it is …well…decidedly the bomb!

Most recipes for this beverage begin with the usual egg nog routine – separate the eggs etc., and from there they go in different directions. I like to begin my BOMBARDINO with an egg yolk batter and then take a turn into an Afogato – like direction by adding a small scoop of vanilla ice cream. Traditionally, it served in an Irish Coffee type glass and topped with whipped cream. This is soooo good, you’ll want to eat it..with a spoon!

Enjoy this one all winter long. You’ll have to provide your own fire to go along with this luscious concoction. But the ambience is worth it. Go on – give it a try – I dare you to indulge!

THE BOMBARDINO

Makes: about 8 drinks

Prep: 15 minutes

Ingredients

1 C. Heavy Cream

2 Tbsp. Powdered Sugar

6 Egg yolks

1 C. Sugar

2 C. Whole Milk

1 1/2 C. Sugar

1 C. Spiced Rum or Brandy

1/4 C. Frangelico Liqueur (Hazelnut Liqueur)

1 Small Scoop Vanilla Ice Cream per glass

Instructions

Whip the heavy cream with the powdered sugar and set aside.

Whisk together the egg yolks and 1 c. sugar until light and lemony colored.

Bring milk just to the boil in a pan and simmer about 1/2 minute.

Add the simmered milk and sugar carefully in a stream to the egg yolk and sugar mixture, whisking constantly while you pour.

Add the liquor and stir well.

Put this mixture back in the pan and heat on medium, stirring constantly for about 5-6 minutes until it begins to thicken and coats the spoon (like making a custard). Do not let it boil.

Remove from heat and strain the solids out with a sieve. DONE!

Make sure this mixture is hot before making your drink. Place a small scoop of the ice cream into a glass. (you don’t want to add too much as you will cool the drink – this is the same idea as in Afogato where you pour hot espresso over the ice cream)

Pour some of the hot mixture over the ice cream and top with whipped cream.

Now – about that fire…

Enjoying THE BOMBARDINO in front of a hot fire is part of the recipe!! Set the mood. Hmmm – the rest is up to you!

PARLA COME MANGI!

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Filed Under: Drinks, Holiday · Tagged With: apres ski drink, beverage, bombardino, egg nog, hot drink, ice cream, ice cream drink, winter drink

Panforte di Siena

December 8, 2012 by Linda 1 Comment

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A Bit of Tuscan Perfection!

Buon giorno!

Before you yell “fruitcake” and run for the exits – lend me an ear for just a minute. I’m about to tell you the story of a cake with fruit and nuts that isn’t just a fruitcake. I’m talking about PANFORTE DI SIENA. This is something you’ll really want to consider. When I was a little girl in Binghamton, NY, I wouldn’t touch the stuff. If I did try it on occasion, I spent more time picking out the fruit, leaving not much else, than eating it. Che peccato. (What a pity.) Talk about missing out! Then… I grew up. What changed other than my height and shoe size? I discovered COCKTAILS!! What?? More about that later.

A little history: PANFORTE DI SIENA is historically a Tuscan delight. This treasure is centuries old going back to the 12th –13th centuries in Siena. In those days, it was usually the upper classes who enjoyed it because they could afford the precious fruits, nuts, and spices that were the ingredients required. It was so precious that it was sometimes used as a form of payment. During the Crusades, it was packaged for the long treks into foreign lands – perfect for this form of travel as it lasted a LONG time.

Panforte means “strong bread”. I don’t know about “strong”, but it is VERY dense, containing not much more than fruits, nuts, spice, honey, and does contain a little rum. There is NO sugar in it! This little wonder is incredibly easy to make in not very much time. Everything is basically thrown together and baked! I almost want to say “it’s good for you!” People who generally don’t care for fruitcake love this stuff. It is really different.

The cocktail thing: Ahhhh! So now I’ve got your attention. Many of you may have enjoyed a very expensive Spanish Fig Cake, sold at Whole Foods and some grocers, by the slice for $7.- $9. each! It is suggested that you serve it with savory cheese – sometimes a Manchego or Tuscan or a Rosemary Asiago, etc. The fruits and honey in the cake pair very well with the savory nature of these cheeses. It happens to be one of my very favorite ways to offer cheese with cocktails or wine. But REALLY! Seven to nine dollars a slice?? NEWSFLASH: PANFORTE DI SIENA is your new Spanish Fig Cake – only it is better and a lot less expensive.

Make the cake, and serve slices all through the Christmas season. Even better – serve it any time all year long with savory cheese the way I do, and say arrivederci to the expensive stuff.

A giftie? By the way – this is a great gift idea. Wrap a nice slice in plastic wrap and a ribbon accompanied by a savory cheese, and give it to a friend in a little bag or basket. You can also bake this in a muffin tin and make individual cakes for giving! For a more substantial gift, add a nice red wine. When your friends start eating their cheese this way – you’ll be getting lots of raves. The two together are really quite perfect!

There you have it! The story of PANFORTE DI SIENA or “How Cocktails Changed My View of Fruitcake”!

Some tips: This cake has a very dense consistency and firms up as it cools. Using a wet knife to cut it ensures a nicer cleaner slice. It keeps for a month or more in the refrigerator. I suggest serving it at room temperature to appreciate the best flavor. Try a dark chocolate drizzle for a different serving idea.

It’s almost time for cocktails…somewhere! Andiamo!

PANFORTE DI SIENA

Makes: one 9 inch cake

Prep: 20 minutes

Cook: 30 minutes

Ingredients

1/2 C. Ground almonds

1 C. Flour

2 Tsp. Anise Seed

1 Tsp. Cinnamon

1/2 Tsp. Allspice

1/4 Tsp. Nutmeg

2 Tbsp. Cocoa Powder

1 C. Toasted Almonds – very coarsely chopped – leaving some whole if you like. I use a mallet to chop them.

1 C. Chopped Dates (do not use pre-chopped dates for this – use whole dates and chop by hand or in food processor)

1/2 C. Dried Figs – coarsely chopped

1/c C. Candied Lemon peel – chopped

1/2 C. Candied Orange peel – chopped

1 C. Honey – local is always best!

1/4 c. Rum or Brandy

Topping: 1/2 Tsp. Cinnamon mixed with 2 Tbsp. Powdered Sugar

Instructions

I suggest using a 9 inch springform pan – greased.

Mix the ground almonds, flour, seed, spices, and cocoa powder together in one bowl.

In another bowl, mix the toasted almonds, dates, figs, and peels in another bowl.

Then combine the ingredients in both bowls and mix well.

Heat the honey and liquor, stir, and then pour into the bowl of combined ingredients.

Mix well and pour into the greased springform. Smooth out the top.

Bake at 350 degrees for about 30 minutes.

When finished remove the springform edge.

Invert the cake onto a platter and carefully remove the springform pan bottom for a nice smooth cake top.

Sift the powdered sugar and cinnamon over the top, and put some on the sides as well.

This cake keeps a month or more in the refrigerator. I like to use a wet knife to cut the slices.

Serve the cake at room temperature as a dessert or along with savory cheese.

The aroma of PANFORTE DI SIENA will test your resistance for sure when it fills your home with the intense fragrance of the season!

PARLA COME MANGI!

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Filed Under: Desserts, Holiday · Tagged With: cake, candied fruit, date cake, dried fruit, fig cake, fruitcake, italian cake, italian fruitcake

December: Ginger Biscuit Tortoni

November 26, 2012 by Linda Leave a Comment

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Buon giorno!

Many of you may remember a popular Italian dessert that used to appear on Italian restaurant menus in years past – Tortoni or Biscuit Tortoni. This dessert has old roots and was served by Italians in Paris in the 1800’s. It was a favorite of my husband when we were first married, and he often asked me to make it for family gatherings. I don’t hear of it as much these days, and it is sad, in my view, as it is sooo tasty as to even be slightly addictive. Thinking it might be fun to merge Tortoni with some holiday flavors, I developed my own recipe for GINGER BISCUIT TORTONI which has turned out to be a hit in our household during the Christmas season.

What is Tortoni or Biscuit Tortoni? This dessert is an easy to make and easy to serve – almost ice cream concoction. However, unlike ice cream, no special machinery is necessary to make it. It is a delicious blend of cream, cookie crumbs (which account for the biscuit part of this), nuts, candied or crystallized ginger, rum, and a few other ingredients. Once mixed together, you spoon it into muffin cups, which is the traditional way to serve this delight – and then you freeze it.

It should freeze for at least 2-3 hours, but can be made ahead and frozen. If frozen solid, remove the cups from the freezer several minutes before serving. You’ll want the consistency to be a little softer so that a spoon slides through it easily – not rock hard. On that note, I remind you that if you don’t let these little sugar plums sit out a bit – they may start flying about the table when your guests attempt to attack them with their spoons. Tortoni, no matter how tasty, landing in the lap of “Aunt Nicolina” is generally frowned upon!

This one is waaay too easy not to try! Fa-la-la-la-la…

GINGER BISCUIT TORTONI

Makes: 12-14 tortoni

Prep: 40 minutes

Ingredients

3/4 c. Crushed Ginger Snaps (found at any grocer) or Gingerbread Biscotti – recipe HERE

1/2 c. Toasted Coarsely chopped slivered almonds

2 1/2 c. Heavy Cream

3 Tbsp. Spiced Rum (I like Captain Morgan’s)

1/3 c. Sugar

dash salt

2 tsp Orange Zest

2 Tbsp. Chopped Candied or Crystallized Ginger ( 3 Tbsp. if you really like ginger!)

Red candied cherries ( or red and green)

Extra ginger snap or biscotti crumbs for garnish

Instructions

Crush cookies – easy in food processor.

Toast almonds and set aside.

Add rum to the cream and whip.

Mix together: Sugar, salt, orange zest, crushed cookies or biscotti, toasted almonds, candied or crystallized ginger.

Add this mixture to the whipped cream and rum. Fold in gently.

Spoon this into muffin cups – lined with paper muffin liners.

Top with candied cherries and crushed cookies or biscotti.

Freeze at least 3 hours.

If you make this and freeze it ahead, let the tortoni sit out a few minutes before serving so it won’t be rock hard.

All you need with this is a piping hot cup of espresso. Serve one of the GINGER BISCUIT TORTONI to each person – but expect them to ask for more!

PARLA COME MANGI!

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Filed Under: Desserts, Holiday, Recipes of the Mo · Tagged With: biscuit tortoni, dessert, easy holiday dessert, Ginger, ginger biscuit tortoni, holiday dessert, Italian dessert, Recipe of the Month, tortoni

Codfish Balls With Marinara Sauce

November 21, 2012 by Linda 1 Comment

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Buon giorno!

The season of light is upon us! Christmas in Italy is a religious feast day with much preparation underway in the weeks leading up to the holiday. Like most other feast days of note in Italy, Natale (Christmas) is as much about the cuisine as anything else. The food is everything!

The endless courses prepared for this feast in Italian households frequently vary as to their preferences and the region of Italy of their parentage. One dish, prepared in many homes, is CODFISH BALLS. There are all kinds of recipes for these, but one of them is a mixture of cooked potatoes and flaked cod – a very easy mixture to achieve. The mixture is formed into balls and served with sauce. This is the preparation used here.

Growing up in an Italian home, the days and weeks before Christmas were almost as exciting as the day itself. The sights, smells, and tastings coming from the kitchen were tantalizing reminders of what was to come. For a child, the excitement was almost overwhelming. As I grew, I became familiar with the repetition of the same dishes, pastries, candies, and more that appeared from year to year. I never tired of the ritual or of the endless parade of special foods that were associated with this holiday. I welcomed and anticipated their arrival.

The Feast of the Seven Fishes, served on Christmas Eve in most of Southern Italy, has become well known even among non-Italians. When I was a young girl, this special meatless meal was dictated as much by religion as custom. In those days, Christmas Eve was a day of abstinence for Catholics, meaning—no meat. Often, the bishop would give a last minute dispensation for meat to be served. However, this dispensation was not observed or accepted in the “Calabrisi” house! It was fish and seafood all the way and, like most Italians, we loved it.

In almost all Italian homes, it is safe to say that some form of codfish is always served at this feast of fishes. Sometimes the cod is served several different ways. CODFISH BALLS (or Codfish Cakes) is an easy choice for one of the fish menu selections. Some like to use the salt cod (baccala) which is more traditional. Others use fresh cod. Either is fine.

Let’s go fishing!

CODFISH BALLS

Makes: 15-20 balls

Prep: 60 minutes (plus soaking time if using salt cod)

Cook: 20 minutes

Ingredients

1 lb salt cod

1 lb fresh cod

3 Medium Potatoes – skinned, boiled and mashed

2 Tbsp. Butter softened

1/2 Onion chopped finely

1/4 c. Chopped Fresh Parsley

1/4 c. Capers, rinsed and drained

Kosher Salt and pepper to taste

1 egg beaten

Dry breadcrumbs (can be seasoned or not)

Marinara Sauce – Recipe Below

Instructions

If using salt cod – rinse and soak fish in cold water for a day or two – changing the water several times. When finished, boil the cod about 15 minutes. Cool and flake the fish with a fork.

If using fresh cod – cook first. Baking it is probably a good method – 400 degrees until it is cooked through and flakes easily. Cool it and flake with a fork.

Add butter to the mashed potatoes and mix.

Mix together: cod, mashed potatoes, onion, parsley, capers, salt and pepper.

Add the beaten egg.

Mix together and form balls. Some people like to form cakes instead of balls. It’s up to you.

Roll the balls in the dry breadcrumbs.

Fry in oil at about 380 degrees, turning so that they become evenly golden.

Drain the balls on paper towels.

Serve with Marinara Sauce – in the sauce or with sauce on the side..

Marinara Sauce

(Sauce Pomodoro)

Makes enough sauce for about a pound of pasta. Double the sauce recipe if you like more sauce.

1 Large (28 oz) Can San Marzano Tomatoes – crushed with fingers or with a couple of turns in blender or processor

3 Tbsp. Olive Oil

3 Cloves Fresh Garlic, chopped finely

Kosher Salt and Freshly Ground Black Pepper to taste

4 Tbsp. Chopped Fresh Basil

Saute garlic in olive oil for about a minute. Do not let the heat get too high and burn the garlic!

Add the tomatoes to the pan.

Add the salt and pepper to taste.

Add the chopped fresh basil.

Bring to a bubble and simmer steadily at medium heat about 20 minutes or until much of the water is cooked off leaving a thick concentrated tomato sauce.

Taste again for seasoning and adjust if necessary.

Enjoy your CODFISH BALLS in the sauce or on the side – with or without pasta! Let the feasting begin!

PARLA COME MANGI!

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Filed Under: Fish/Seafood, Holiday, Sauce · Tagged With: Cod, codfish, codfish balls, codfish balls and sauce, Feast of the Seven Fishes, Fish/Seafood, marinara sauce, pomodoro sauce, sauce pomodoro, seafood

November: Wild Mushroom Soup -

October 28, 2012 by Linda 3 Comments

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Buon giorno!

In our house, holiday recipes are set in stone. There is always a soup and it is usually of the mushroom variety as a perfect nod to fall. WILD MUSHROOM SOUP is a beautiful addition to any fall meal – especially a holiday one. I love wild mushrooms – any type. This soup combines an earthy blend of the wild ones with leeks to make a simple beautiful soup – appropriate to begin a meal – or as a meal in itself. As an added incentive – you can make it ahead and freeze it.

I grew up in a household that actually revered these little funghi. My father, Attilio, made it his personal mission to hunt for as many of the wild mushrooms in the varieties he knew that he could, so that my mother, Loretta, could freeze them for use during the months ahead. He only gathered the ones he was sure of and often went with his friend , Coco, from the First Ward area of Binghamton, who was considered an expert. We loved the wild ones. Read more about Attilio’s wild mushroom hunting in my Wild Mushroom Pizza post.

Why wild? There is a difference in flavor – they are a little stronger – and better. There is also a difference in texture. Just bite into one and you’ll see. Fortunately, for all of us today, it is easy to go to most markets where we find so many different varieties available – even the dried kind which are very good when reconstituted. I like a nice variety of the wild mushrooms for this soup. They give the soup such a beautiful flavor and because they are pureed at the end, they create a creamy soup even though there is NO cream in the soup at all!

Don’t save this one for a holiday – enjoy it all winter long. You’ll love it!

WILD MUSHROOM SOUP

Serves: 6-8

Prep: 25 minutes

Cook: 30-35 minutes

Ingredients

3 Leeks – cleaned and sliced thinly using the light green and white parts only

4 Tbsp. Butter

2 Tbsp. Oil

3 Whole Shallots – chopped

1 Clove Fresh Garlic – chopped

1/4 Tsp. Red Pepper Flakes

2 Tbsp. Flour

1 lb. Assorted Sliced Wild Mushrooms ( Shiitake, Porcini, Crimini etc – whatever you like)

2 Tbsp. Fresh Sage – chopped

Pinch Fresh Ground Nutmeg

1/2 C. Dry White Wine

7 C. Chicken or Vegetable Broth

Salt and Pepper to taste

Fresh Sage for garnish

Optional: Balsamic Glaze – drizzle for garnish if desired. This can be strong – use just a tiny bit.

Instructions

Clean leeks as directed HERE & slice thinly.

Chop shallots and garlic and saute with the leeks and red pepper flakes in butter and oil – covered - until tender for about 10 minutes at medium high heat.

Add the flour and cook a couple of minutes more, stirring.

Add sliced wild mushrooms, sage, nutmeg and wine – stir.

Add the broth and cook uncovered for about 20 minutes at a strong simmer.

Next – puree the mushroom mixture. I like to use an immersion blender for this. It is easy and can be done right in your pan. You can also use a food processor, processing the mixture in batches . Either way - puree the mixture until it is smooth. If there are a few mushrooms left floating, that’s ok.

Taste for seasoning and add salt and pepper to taste.

Refrigerate or freeze until ready to use.

Garnish with fresh sage and a little drizzle of Balsamic Glaze, if you like ,for a little brightness. If you do use the glaze – be VERY sparing, as this has a lot of flavor, and you don’t want to overwhelm the delicate soup.

WILD MUSHROOM SOUP is a beautiful velvety soup that can be served as a first course or as a meal along with some crusty bread and salad.

PARLA COME MANGI!

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Filed Under: Holiday, Recipes of the Mo, Soup, Vegetarian · Tagged With: leeks, mushroom soup, mushrooms, Recipe of the Month, soup, Thanksgiving soup, vegetarian, wild mushroom soup, wild mushrooms

Italian Sweet Easter Bread

March 26, 2012 by Linda 7 Comments

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Pane Dolce di Pasqua -

Buon giorno!

While we are all getting ready in this country to hippity-hop down the bunny trail – or jelly bean trail, as my kids used to do – in Italy they are preparing for one of the biggest events of the year, Easter. Like many other feast days in Italy, this day is steeped in religious roots. It is a treasured day on the calendar, and one anticipated with excitement, as Lent is finally over. Everyone can return to to normal eating with no abstinence, fasting, restriction etc.

When I was growing up in my childhood home in Binghamton, NY, my mother and father, Loretta and Attilio (Read more about them on the ABOUT PAGE on my website.) prepared weeks ahead for Easter. One of my favorite things during this time of preparation was the SWEET EASTER BREAD or Pane Dolce di Pasqua or Pane di Pasqua. I loved to help my mother make this, as I was the one in charge of dying the eggs! Sometimes she would even give me some dough to make a small bread of my own. The aroma in the house while this bread was baking was intoxicatingly sweet. Very often, when Loretta served the bread, she placed a palm cross on the top, marking the religious significance of the day, as was the custom in presenting many of the Easter dishes.

Today, when I braid the dough for this bread, those memories seem to be entwined with it. I cannot make it without smiling and remembering. It’s one of those “memory trigger” things we all have within us. For instance, I can recall that one of our favorite uses for this sweet bread was to toast it and spread it with butter, jam, or cream cheese. The cream cheese thing was Loretta’s favorite. We still enjoy it toasted in the morning with coffee at breakfast time. Of course, I manage to find several other times of the day to continue to indulge, as well. This sweet bread is insanely delicious.

This is not a difficult bread to make. As a matter of fact, it is one of the easier ones. It just takes a little time. As far as how many breads to make, that is up to you. You can make one large one, two medium ones, or several smaller individual ones which is especially fun for kids and also a nice way to decorate each place at your table by giving each guest one of them. Also, instead of making braided circular nests, you can leave the twisted ropes of dough in a single line and serve it as a more rectangular loaf.

It is important to remember not to boil your eggs before dying them and nesting them in the dough before baking. Just turn the raw eggs gently in the dye, dry them, and carefully place them raw in the dough. They will bake along with the bread. Easy!

Mmmm, I’m dreaming of ITALIAN SWEET EASTER BREAD with some of that yummy Fig Jam many of us made with the fresh figs of last summer. I just happen to have some in my freezer for this luscious occasion. For the recipe, visit my post: All Figged Up with Fig Jam and Fig Crostata.

The bunnies at my house are all getting hungry. ANDIAMO!

SWEET EASTER BREAD

(PANE DOLCE DI PASQUA)

Prep: 3 hours (with the rising)

Bake: about 30 minutes

Ingredients

As many Dyed Raw Eggs as you want to nestle in your bread (usually 4-6 or 7) – MUST be raw.

4 1/2 c. Flour (Divided into 4 c. and 1/2 c.)

1/2 c. Sugar

1 envelope Dry Active Yeast

1 tsp. salt

1 c. Warm milk

3 Tbsp. Olive Oil

2 tsp. Liquid Anise (found with the spices & extracts at your grocer)

2 Extra Large Eggs – room temperature – beaten

1/2 c. Coarsely chopped slivered almonds

1 c. Chopped Candied Orange Peel or Golden Raisins (to make your own candied orange peel, visit: HERE )

Zest of one orange

1 Tbsp. Fennel Seed

Olive Oil for oiling bowl

1 Egg beaten a little to glaze the bread before baking

Colored Sprinkles ( found in baking area at grocer)

Instructions

Place 4 cups of the flour, sugar, yeast, and salt in the bowl of your food processor.

Add warm milk, olive oil and anise.

Mix a little and then add the beaten extra large eggs – mix again.

Add the peel (or golden raisins), almonds, zest, and fennel seed – mix again quickly just to incorporate.

Mixture will be quite sticky.

Put some of the remaining 1/2 c. flour on a board, and turn the sticky dough onto it.

Work the flour into the dough and keep adding the remaining flour a little at a time as needed, until you have a smooth dough.

You may or may not need the full 1/2 cup.

Knead the dough for 5-7 minutes.

Then put a few drops of olive oil in a large bowl and oil the inside. Place your kneaded dough in the bowl and rub the oil that remains on your hands over the top of the dough.

Place a dish towel over the top of the bowl and let rise for 1 1/2 hours in a warm place.

During the time the dough is rising, dye your RAW eggs. Don’t worry about dying too many. They are raw and any you don’t need for the bread, put in the frig to use later for something else. The number you use will depend on whether you are making a large bread or individual ones. If you dye several you’ll be fine.

When the dough has risen (about double), punch it down and divide into the number of balls you need according to how many breads you want to make.

Then roll each ball into long ropes identical in length. You will need 2 ropes per bread.

Take 2 ropes at a time and twist the ropes for the entire length.

You can leave as long breads or curve the twisted dough into circles and join at the end to make nests.

Nestle the dyed raw eggs into the twists, as many as you like or put one egg in the center of each.

Cover the breads again with a towel and let rise another hour.

Brush with beaten egg and top with colored sprinkles.

Bake at 350 degrees for about 30 minutes or until golden. (time depends on your oven)

Cool and enjoy!

SWEET ITALIAN EASTER BREAD is delicious with coffee, tea, espresso etc. For a special pairing, try with Anisette or Sambuca.

PARLA COME MANGI!

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Filed Under: Holiday · Tagged With: easter bread, Italian, italian bread, italian easter dishes, sweet bread

Carnevale Cake

February 12, 2012 by Linda 5 Comments

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Schiacciata Alla Fiorentina

Buon giorno!

Carnevale is a festive and happy time in Italy. It is kind of the “last hurrah” before the period of lenten fasts, abstinence, and repentance. Elaborate masks and even costumes are donned, and the celebration begins early and leaves late – lasting for weeks and with the final big splash on Shrove Tuesday, the day before Ash Wednesday. Carnevale brings many traditional dishes with it each year. One of these is a dessert cake, CARNEVALE CAKE or SCHIACCIATA ALLA FIORENTINA. It is absolutely addictive in flavor and amazingly easy to make.

About Carnevale: Perhaps the most well known festivals are held in Venice, home to many of the beautiful masks we associate with this event, and Viareggio in Northern Tuscany, famous for its parades and beautifully detailed floats. The official mask of Carnevale in Viareggio is “ Burlamacco”, the clown who pilfers pieces from the other character masks and costumes to make one very odd looking and sometimes scary fellow. There is even a hotel named after him. Carnevale is considered a major event in Italy. Everyone, from children to the very old, participates in some way.

The Food of Carnevale: As with every other feast day or celebratory event in Italy, Carnevale seems to have its own set of foods that are associated with it. Every region has a special dish or dishes that they prepare to mark the celebration and especially on Shrove Tuesday, the last day of fun. As with other regional dishes, you’ll find similarities and differences in some recipes from region to region.

Polenta (a form of cornmeal mush) is a favorite in Italian households on Shrove Tuesday here in the US and in Italy. There will be some variation in how the polenta is made from region to region. Italians prepare it in all sorts of ways. In the south, most notably in Campania, the Napoletanas like to serve it with a beautiful red tomato sauce containing sausage and tiny meatballs. They serve it on a large board or platter and everyone eats from it. This is the way, my family enjoyed it every Shrove Tuesday for as long as I can remember. In my early days, my father, Attilio, would stand me up on a chair and let me stir the polenta with a special endlessly long wooden spoon – one of the most vivid of my childhood memories. For two posts on polenta try these other links on my site:

POLENTA – IT”S SO CORNY

and also

SERVING POLENTA

Smashed, crushed, and squeezed: Whatever am I getting at here now? And no, it is not a new way to order hash browns at the Waffle House. Schiacciata translates to “smashed, crushed, squeezed” and a variety of other words of a similar nature. What exactly are we smashing, crushing or squeezing? Not a thing really! This is a very typical stew you find yourself in with so many Italian words and translations. As my mother, Loretta, used to say, “It sounds better in Italian.” She had a point.

The many faces of Schiacciata Alla Fiorentina: This Schiacciata or CARNEVALE CAKE takes many forms in Italy. It is mainly a Tuscan idea, specifically Florentine. You’ll find it as a bread, a focaccia, a stuffed bread, a cake, and even a pizza. None of these have much similarity in preparation to one another.

Today’s Schiacciata at Linda’s Italian Table is most definitely a cake. It is a beautiful and simple cake to prepare (all in one bowl) and is also an example of the very popular and much requested Olive Oil Cake. The olive oil is not only good for you, but it also makes this cake irresistibly moist – giving it a an almost unique consistency. I have used lemon in this one: both extract and zest to give it a VERY definite citrus flavor. The special surprise is the addition of Candied Lemon Peel.I have long been a fan of the homemade candied peel. It has so many uses in baking and in cooking savory dishes. It also is delicious and different served at the end of a meal with espresso for just a little sweet treat. You can omit the Candied Lemon Peel entirely, if you wish, or use store bought – but OH the difference the homemade version makes to this cake – just can’t describe! I recommend an easy and fun recipe for making your own Candied Lemon Peel just a click away on my post “NO NEED TO PUCKER”. This beautiful Candied Peel lasts a long time in a sealed container at room temperature or you can freeze it.

Trust me – they won’t be able to stop eating this one!!

CARNEVALE CAKE

(Schiacciata Alla Fiorentina)

Makes: one 9” round cake

Prep: 15 minutes

Cook: 35 minutes

Ingredients:

1 1/2 c. Flour

1 c. Ground Almonds

1 c. sugar

2 tsp. baking powder

1 c. Olive Oil

3/4 c. whole milk

Zest of a fresh lemon

1 Tbsp. Lemon Extract

1 c. chopped Candied Lemon Peel (optional) For a homemade version: see my post: NO NEED TO PUCKER

Powdered sugar for dusting

Instructions:

Grease a 9 “ spring form pan.

Put whole almonds through a food processor to grind them finely

Mix together in a large bowl: flour, ground almonds, sugar, and baking powder.

Add olive oil and milk. Mix together until incorporated.

Add the extract and lemon zest and mix well.

Add the chopped candied lemon peel, if using it.

Pour into your prepared pan, and bake at 350 degrees until golden and set in the center – about 35 minutes depending on your oven. Test with a knife – if it comes out clean – you’re done!

Release and remove the side of the spring form pan and cool. Dust with sifted powdered sugar.

Serve: You will love this beautiful lemony CARNEVALE CAKE. You might enjoy it with a glass of Limoncello and an espresso! Believe me – there is nothing lovelier than this cake – especially as your swan song before Lent.

Just one more thing: Don’t forget your mask!

PARLA COME MANGI!

Comments are welcome in the “Speak Your Mind Area” beneath this post online.

Food Photos By Tommy Hanks Photography

Filed Under: Desserts, Holiday · Tagged With: Carnevale, carnevale cake, carnevale dessert, carnevale food, carnevale in italy, carnevale masks, Italian, italian cake, italian lemon cake, Olive Oil Cake, Polenta

Dolce di Pane

December 19, 2011 by Linda Leave a Comment

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Bread Pudding, Italian Style, With Sambuca!

Buon giorno!

Tis the season, as they say, for more sweet things than we can count. Because of this, by January first, we have all signed on to resolutions we can’t/won’t keep and diets that will not make it past six weeks. Nevertheless, soul-mates in blogdom, if you are anything like me, nothing will deter you from making and eating your weight in holiday sweet treats. While you are pondering what sweet thing will grace your table and your waistline this year, I offer a twisty path to a favorite you may not readily think of. You may have heard me pontificate on all of the creative ways that Italians use bread. Well, here’s another one – Bread Pudding or DOLCE DI PANE. The flavors I suggest in this dish are great for any time of year – but particularly appropriate for holiday time.

Oh! Does this one make my heart skip a beat! Why? As many of you probably know from your own experience, especially Southerners, Bread Pudding is probably the most comforting of desserts. When I think of sweet comfort food – this one definitely goes to the head of the class. Italian Bread Pudding or DOLCE DI PANE is no different than any other in ease of preparation. BUT —this particular recipe sings a little louder than others in that it contains the traditional elements of Italian dolci: the dried fruits, the citrus zest, and candied peel, chestnuts, dark chocolate and…have I hooked you yet? Well, throw this in to the mix and just try to walk away: Sambuca!

Sambuca is an anise flavored Italian liqueur, very often the most preferred in espresso, or as the Italians say “Caffe Corretto” (corrected coffee). Italians like to think that if their coffee needs correcting – Sambuca is the ticket to paradise. I’m inclined to agree with that. I chose Sambuca not only because I just like it but also because the anise flavor compliments both the dried cherries and the dark chocolate used in this recipe. It is also considered a stomach settling influence – much desired at the end of a mammoth holiday dinner.

Note: If Sambuca is not an option – substitute anise flavoring!

The Sauce: As if it needed any embellishment – I have added the easiest Vanilla Sauce with a touch of Sambuca or anise flavoring, if you like . This Vanilla Sauce is so simple to make and is perfect with the pudding.

A little history: There is nothing new about Bread Pudding, although some restaurants might tout their pricey version on the dessert menu as if they just hung the moon with it. Actually, it even pre-dates me, going back to the 11th-12th century. Many of the puddings prepared in ancient times, were made with meat or meat drippings and resembled sausage. The puddings became sweeter during the Middle Ages. They were thought of as peasant food, as the poorer classes looked for ways not to waste precious bread and also to stave off hunger with more satisfying dishes made with it. Italy was no different during these times and Italian bread pudding became a very traditional offering especially in the Lombardy region.

Bread Pudding..reallllly? An emphatic YES! This DOLCE DI PANE with its specific ingredients and kissed with Sambuca is a dessert that reminds us of home, tradition, and coming together. Although it is not as over the top in lavish presentation as some other desserts, it is, in some ways, more pleasing at the end of a big meal, and definitely surpasses many of the more ostentatious desserts in flavor. Flavor wins the day here. There is something uniquely seductive about a spoonful of this when it is served warm, with the fruits and chocolate hitting your tongue at once followed by the surprising elegance of the Sambuca. This is the one you want to serve when the lights are low, the fire is lit, and, well… you fill in the rest of the story.

You know, some things are just mystical…

DOLCE DI PANE

Serves: 6-8

Prep: 55 min.

Cook: 1 hour

Ingredients:

1 lb. bread – crusts removed – pull apart into pieces

2 1/2 c. Milk

3/4 c. Sugar

5 egg yolks

Zest of 1 orange

4 Tbsp. Sambuca ( can substitute 3 tsp. anise)

1 c. Chestnuts – cut in half

1/3 c. Candied Orange Peel – chopped

1/2 c. Dried Cherries

1/2 c. good dark Chocolate – cut coarsely

Butter for greasing pan

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Instructions:

Put bread pieces in large bowl. Pour milk over and let it soak in for 45 min. Turn it a couple of times during the soaking.

Butter an 8 inch Bundt pan or a mold for baking the pudding.

Butter a piece of parchment paper and line a loaf pan with it.

Squeeze the milk out of the bread or press the milk out through a strainer and put the bread in another bowl. Discard milk.

I like to plump my dried cherries by pouring boiling water over them and letting them sit for several minutes

Mix the following ingredients together and add to the soaked bread: sugar, yolks, egg, zest, Sambuca, Chestnuts, peel, cherries, and chocolate.

Pour into Bundt pan, mold, or lined loaf pan – press to even.

Bake at 350 degrees for an hour.

Let it cool down in pan about an hour. Unmold.

Cut into generous pieces and always serve it warm with Vanilla Sauce (with or without the Sambuca).

VANILLA SAUCE (WITH SAMBUCA)

The Sambuca is optional in this. Melt 2 cups Vanilla Ice Cream. Do not heat the ice cream – just let it melt. Mix 2 Tbsp. Sambuca with 2 teaspoons of Cornstarch –dissolving it and add it to the ice cream. Mix well and refrigerate. Serve sauce at room temperature over the pudding or under it. (If you don’t want to use Sambuca – just omit it or add a little anise to the sauce instead. You will still want to add the cornstarch.)

There you are! Not too many ingredients and very simple to create.

To Serve: You can serve this DOLCE DI PANE in the traditional way on a plate with some sauce under or over it. I like to serve it in a tall glass like a martini glass or wine goblet with the sauce. It makes such a pretty presentation. I also like it just a little bit warm with the sauce at room temperature. The flavors really are more pronounced when the chill is off. This is a beauty!

BUON NATALE!

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