Italian Grandma S Cookies Recipe

GRANDMA GINA

ITALIAN "S" COOKIES

Video Recipe

by GRANDMA GINA

RECIPES

"S" COOKIES Recipe

INGREDIENTS :

2 - 1/2 lbs All Purpose Unbleached Flour 1 lbs Sugar 6 Tbsp Baking Powder 1 cup Vegetable Shortening 1 Stick Butter 6 extra large Eggs 3 oz. lukewarm Milk

Follow the video for Instructions. Grandma Gina's recipe is much larger. We have cut the size of the Recipe in half, but the preparation is the same. just FOLLOW Gina on the VIDEO Above.

ENJOY !

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TORTA PASQUELINA Italian Riviera

TORTA PASQUELINA

Pasqualina is a savory cake from Liguria (Torta Pasqualina, ) is a second dish typical of Liguria,which is a very good savory pie made from puff pastry with olive oil, ricotta, spinach and eggs.

Preparation: 15 minutes.....Cooking: 35 - 40 min ....

Servings: 4 - 6

Ingredients :

For the pastry

600 g Flour 0
1 & 1/2 cups Water
2 tablespoons g Extra Virgin Olive Oil
1 pinch Salt Up

For the filling

2 pounds Spinach
1 pound whole milk Ricotta Cheese
200 g Parmigiano Reggiano
1 samll Onion
10 large Eggs
3 sprigs Marjoram (fresh)
Salt to taste
Black Pepper to taste

Start preparing the Pasqualina cake from the pastry.
Combine the flour with water, salt and extra virgin olive oil in a bowl. Mix everything until you obtain a homogeneous and compact mixture. 

Divide the dough into 4 loaves of  the 2 from 10 ounces from 6 ounces approximately. Roll them with your hands and let them rest for about an hour in a cool place.

In the meantime wash the fresh spinach, drain them and sauté in a pan with extra virgin olive oil and finely chopped onion. Cook for a few minutes, do not overcook but only wither, then let them cool and pour into a bowl.

To these, add two eggs,  1/4 cup Parmesan, a pinch of salt, pepper and fresh marjoram then mix well. In another bowl add the ricotta with 3 other eggs, a pinch of salt, pepper and 100 g of Parmgiano, then mix well.

At this point you have two choices, leave the vegetables and ricotta separated so that they have a white and a green layer of the cake, or (as I did) combine the vegetables with the ricotta.

Once the dough has lapsed, oil a 12" Springform Pan, roll out the first two sheets of 10 ounces and place them in the pan. The dough should be very thin. Grease the sheet of extra virgin olive oil and add the filling. Level the mixture and make 7 spaces in it with a spoon, where you will put the 7 eggs left, obviously raw.

Sprinkle the surface with the remaining Parmesan, salt and pepper, then cover with the other two loafs of pastry spread out. Close the cake, brush the surface of extra virgin olive oil and bake at 180 ° C for about 40 - 45 minutes, adjusting the cooking according to the power of your oven.

When the cake is cooked and well browned, take it out of the oven and let it cool.

TARALLI

 This recipe was given to my Grandmother by an Italian baker. After they both moved to NY e would deliver these to Italian bakeries and also sell directly to my grandmother(she had to buy a minimum of 5 pounds. It is one of the more labor intensive recipes you will see here but it is great to make on a cold winter weekend especially if you have some family or friends to help. There is also a link to my video under the recipe...

Taralli Baresi

Ingredients :

8 cups all purpose flour

8 oz. of vegetable oil(1 cup)

8 oz. white wine(1 cup)

1 Tablespoon of salt

8 oz. warm water

2 packages of active dry yeast

¼ cup fennel seeds

Add warm water and yeast together first in mixing bowl. Then add wine and oil. Mix in flour and salt to make dough. Add fennel seeds for last minute of mixing. Dough should be silky and not wet. Add more water if necessary a teaspoon at a time.

Cover dough in a bowl with a dish towel to rise for about 60 minutes.

Take pieces of dough and roll to about 7 inches and a half inch thick and fold over once to form an X with an oval on top(like a ribbon) and press the center so it stays in place.

Boil a large pot of water. Drop the Taralli a few at a time into the boiling water and as soon as they float remove them and place on a large cloth table cloth (clean of course). Let them all dry about 30 minutes. Then bake in the oven at 350 degrees for about an hour….The 2 pics are from 2 different times I made them. 

How to Make PIZZA Recipe

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The OVEN

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HOW to MAKE PIZZA

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by ERNESTO CACIALLI

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ERNESTO and HIS SON

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 PIZZA

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RECIPES FROM MY SICILIAN GRANDMA

Daniel Bellino "Z"

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Congilio Ischitana Recipe Ischia Style Rabbit

Congilio all' Ischitana

CONIGLIO all ISCHITANA

  Rabbit in the Style of Ishcia

There is no question at all, that Coniglio all Ischitana is by far the most popular and well-known dish in all of Ischia. The island of Ischia is much larger than its more famous nieghbor, Capri, and the island is filled with many vineyards where grapes are grown for the islands wonderful wines. And all over the island, in the vineyards, up the mountains, and in the woods, wild rabbits roam and have been the main source of meat on Ischia for hundreds of years. 

Yes they make wonderful wine in Ischia, and if you are ever there, eating this famed rabbit dish, you must drink one of the island’s tasty wines. Biancolella is oh so delicious, and the wine most popular all around Ischia. Another fine white wine is made from the native Forastera grapes, and if you’re looking for a robus red, Per Palumm (Piedirosso) is robust and up to the task to pair with Coniglio Ischitana, or and grilled, roast, or braised meat that might be on the table.

CONIGLIO ISCHITANA

Ingredients :

1 small Rabbit (2 /2 lbs), cut into 8 pieces

1/4 cup Italian Olive Oil

4 cloves Garlic, peeled and roughly chopped

1 small Onion, peeled and diced

¾ cup dry White Wine

Sea Salt & Black Pepper (teaspoon each)

1 - 28 ounce can San Marzano Plum Tomatoes

⅛ teaspoon Red Pepper Flakes

3 sprigs Fresh Thyme ( or 1 teaspoon dry Thyme)

Place olive oil in a large pot and turn heat to medium. Add half of the rabbit, and cook for 6 minutes on all sides. Sprinkle a little salt and black pepper over the rabbit pieces and continue cooking for a few minutes until the rabbit is nicely browned (3 to 4 minutes more).

Remove the rabbit with a large slotted spoon, and set aside on a large plate. Place the remaining rabbit in the pot, and cook just as you did in preceeding step.

Remove rabbit pieces from pot. 

Add the garlic and onions and cook over a low flame, striing with a wooden spoon, for 5 minutes.

Add half the wine to the pot, and tun heat to high, and scrape the bottom of the pot so you will deglaze the pan, lifting the brown bits on the bottom of the put into the liquid. Let cook at high for 3 minutes. 

Add the remianing wine and all the rabbit to the pot, and cook on medium heat until the wine has reduce to ⅓ its original volume.

Add the tomatoes to the pot, with the Thyme, the Red Pepper Flakes, and the remaining salt and Black Pepper.

Bring the liquid to the boil, then quickly lower to a simmer, and let the Rabbit cook until tender, about 45 to 55 minutes more.

Turn the heat off, the Rabbit is done.

In homes in Ischia, families usually remove about half of the sauce from the pot, to lightly dress some spaghetti or maccheroni, as a primi course that preceeds eating the Rabbit as the main course (Secondo). We recommend you doing this. The rabbit does not need a lot of sauce to coat and eat it, and a little sauce on some pasta, sprinkled with a bit of grated cheese is a wonderful way of eat the dish.

You can serve the Rabbit on its own with the braising sauce, and if you like, you can serve some sauteed greens or whatever vegetable that you like on the side.

Buon Appetito !


Daniel Bellino Zwicke


This recipe has been generously given to the reads of this blog, by author Daniel Bellino Zwicke for your use and enjoyment. The recipe is Excerpted from Daniel's forthcoming book
POSITANO The AMALFI COAST - Travel Guide / Cookbook and Stories of Capri, Ischia, Naples and The Amalfi Coast Italy.

POSITANO is COMING SOON

by Daniel Bellino Zwicke

TRAVEL GUIDE / COOKBOOK

And STORIES

Of NAPLES CAPRI ISCHIA

The AMALFI COAST

ITALY

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Insalata Polpo Octopus Salad Recipe

 

INSALATA di POLPO

 

"OCTOPUS SALAD"

 

 

 

 

   Octopus Salad

 

Along with Tuna, Swordfish, Sardines, and Mussels, Octopus is one of Sicily’s most favorite of seafood items. If you like, use the preparation here for cooking the octopus, and you can make the Octopus Salad, or at the point where the Octopus is finished cooking you can serve it hot as Bolito di Polpo, along with boiled potatoes or some sautéed Broccoli Rabe or other vegetable as you like it. We love our Polpo, and if you make it either of these two ways, boiled and served hot or as the Octopus Salad, you’re sure to love it too! Buon Appetito!

 

 

 

 

RECIPE :

 

1 – Frozen Octopus about 2 lbs. washed

1 Bay Leaf

2  or 3 Corks

¼ cup Olive Oil

2 large Potatoes, boiled until tender

2 stalks Celery, washed and cut to ½” pieces

Juice of 1 Lemon

1 tablespoon Red Wine Vinegar

½ teaspoon each of Sea Salt & Black Pepper

¼ teaspoon Red Pepper flakes (optional)

¼ cup Fresh Parsley, washed, dried, and chopped

 

 

 

Place the Octopus in a large pot with Bay Leaf and Corks if you have the. Cover the octopus with water and bring to the boil, then immediately lower heat so the octopus is cooking at a gentle simmer. Let cook for 1 hour, uncovered. Turn lid off and let the octopus sit in the hot water. After 30 minutes, remove octopus from the water and drain in a colander. Shake off excess water and let the octopus rest in the colander for 30 minutes.

 

Cut the potatoes into 1” cubes. When the octopus is cooking, cook the potatoes in boiling salted water until just slightly tender, about 7 minutes.

 

Drain the potatoes and let cool.

 

Cut the Octopus into 1 /2 inch pieces and put in a large glass or ceramic bowl with the potatoes. Add all the remaining ingredients and mix.

 

Your Insalata di Polpo is ready to serve. Serve as an antipasto, as part of a mixed antipasto or as a main course if you like.

 

 

 

This recipe has been Excerpted from GRANDMA BELLINO'S COOKBOOK

 

Courtesy of author Daniel Bellino "Z"

 

 

 

 

 

 

RECIPES From My SICILIAN NONNA

 

DANIEL BELLINO "Z"

 

MANGIA BENE !

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HOW to COOK OCTOPUS ?

 

RECIPE & INSTRUCTIONS

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Homemade Ricotta Recipe How to Make It ~

MAKE YOUR OWN "RICOTTA"

AT HOME !!! ???

MAKING YOUR OWN RICOTTA

Yes you can make your own Ricotta Cheese at home.
And it’s much easier than you would have ever thought.
Store bought ricotta is great, but your own fresh homemade is better,
and cheaper to boot. What’s better than that? You can use this Ricotta
for a number of the recipes in this book, both sweet and savory,
so why not make some soon?

Your friends and family will be super impressed.

HOW to MAKE IT

Your going to need some Cheesecloth, a wire strainer, and a non-corrosive pot
(Stainless Steel or Enamel) to cook the milk and cream in.

2 quarts fresh Whole Milk

1 cup Heavy Cream

½ teaspoon Salt

3 Tablespoons fresh Lemon Juice

Add the Milk, Heavy Cream, and Salt to your pot.
Turn flame to medium-high,
and cook stirring occasionally until the liquids come to the boil.

Add the Lemon Juice and lower heat to low.
Continue cooking while stirring with a wooden spoon until t
he milk curdles. About 2 Minutes.

Place the wire-strainer over a large glass or ceramic mixing bowl.
Place cheesecloth over the wire-strainer. 

Pour the milk mixture over the strainer.
Allow the Ricotta to strain for 1 hour.

Discard the liquid from the bowl.
Your fresh homemade Ricotta is done,
and ready to use in whatever recipe you like.

Congratulations, you just made Ricotta.

Bravo! Enjoy.

Lemon Taralli Cookies Recipe

Lemon Taralli

RECIPE :

2 1/c cups Flour
3/4 cup of granulated Sugar
1 heaping teaspoon of Baking Powder
1/4 teaspoon SALT 
3 extra large Eggs
3/4 cup of Vegetable Oil
1 teaspoon ALmond Extract
zest of one large Lemon

For ICING
1 cup powdered Sugar
Juice of 1 Lemon 

Preheat oven to 350 degrees F. In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the remaining ingredients and beat with a hand held mixer or a wooden spoon for a couple minutes until well incorporated. Tip out onto a work surface and knead the dough for a couple of minutes until it is smooth. It should be quite soft, sticky and pliable. Break off sections and roll into logs (like you would for gnocchi). 

Cut a section that is about 4 inches in length and twist it into a loose knot. Place on a tray lined with baking paper. Repeat with remaining dough making sure you space the Taralli on the tray as they tend to spread.

Bake for 20 minutes until golden. Make the icing whilst they are baking by sifting the icing sugar into the lemon juice and then whisking until it dissolves. Add as much icing sugar as you need until the icing becomes thick, white and creamy. Dip the top of your warm Tarallo in the icing mixture. Place on a wire cooling rack (the icing sugar will drip a bit) and if you want thicker icing, dip it again (mine were dipped twice). 

Allow to cool completely. Taralli will keep in an airtight container for a couple of days.

SEGRETO ITALIANO

SECRET & FAVORITE

ITALIAN DISHES

RECIPES

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HOW to MAKE ITALIAN LEMON COOKIES

TARALLI Al LIMONE

Video

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