Cooking Italian: January 2021

Sunday, January 31, 2021

Calabrian Pasta Ceci Recipe Chickpeas

La PASTA CECI

CALABRESE

CECI

Heirloom Chickpeas in Calabria

ANGELINA Makes HOMEMADE PASTA CECI

PASTA with CHICKPEAS

CALABRESE

ANGELINA

RECIPES FROM MY SICILIAN NONNA

GIUSEPPINA SALEMI BELLINO

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Sunday, January 24, 2021

Pasta Grannies Ravioli Recipe alla Luisa

LUISA Stretching The PASTA DOUGH

La RAVIOLI

with BURRATA and WHITE TRUFFLES

MAKING PASTA DOUGH for HOMEMADE RAVIOLI

Video Recipe

RAVIOLI with BURRATA and WHITE TRUFFLES alla LUISA

RECIPES From MY SICILIAN NONNA

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LUISA e la PASTA

Neapolitan Meatball Timbale Recipe

TIMBALLO di POLPETTE

Neapolitan Meatball / Rice Timbale

This is a great little antipasto item they make in Naples, and places along the Amalfi Coast. It’s an excellent dish to serve, preceding a fish, meat, or pasta course of any type, especially pasta with mussels or Spaghetti Vongole. This makes a great buffet or picnic lunch item with frittata, salumi, cheese, and fruit to go along in your picnic basket. As we’ve said, one of these timballo makes a wonderful antipasto, or you can serve two or three on a plate for a nice hearty main-course.

I also suggest, if you like, double the size of the meatball recipe below, to make a larger batch, if you want some leftover meatballs to make Meatball Sandwiches the next day, or serve one timballo on a plate with 3 or 4 meatballs for another great alternative main-course dish.

INGREDIENTS :

1 pound Arborio Rice

1 small Onion, peeled and diced fine

3/4 cup Parmigiano Reggiano, grated

4 tablespoons Olive Oil

1 cup Tomato Sauce

1/2 teaspoon Salt

MEATBALLS INGREDIENTS:

12 ounces ground Bee1 large Egg

1/2 teaspoon each of Salt & Black Black Pepper

1/2 cup Breadcrumbs mixed with 1/4 cup Milk

1/4 cup Parmigiano Reggiano, grated

1/4 cup Italian Parsley, chopped fine

Vegetable Oil for Frying Meatballs

1/4 cup Flour

NOTE : Bake these Timballi in a standard Muffin Pan, or individual molds if you have them. Grease your muffin pan (or molds) with softened butter.

FILLING INGREDIENTS :

1/2 cup Parmigiano Reggiano, grated

1/2 cup Provolone or Caciocavallo Cheese

1/c cup Boiled Ham, diced

MEATBALLS PREPARATION
In a large mixing bowl, add the ground Beef, Salt & Black Pepper, grated Parmigiano, chopped Parlsey, breadcrumbs, and Egg, mix until well incorporated.
Shape the beef mixture into small meatballs, a bit smaller than a Walnut and place on a dry sheet pan. Once all the meat has been formed into small meatballs, take each meatball and dredge in the flour to coat lightly. Shake off excess flour and place the meatball back on the pan. Repeat until all the meatballs have been coated with the flour.
Pour the vegetable oil into a non-stick pan, and heat over high heat until the oil is at frying temp. Cook the meatballs in two batches over medium-high heat. Brown meatballs on all sides, then place on pan with paper towels to absorb the excess oil.
Set meatballs aside to cool.
Rice Preparation :
Fill a large pot with the Olive Oil and chopped Onion and cook on medium heat for 4 minutes. Add rice and 1/2 teaspoon Salt and cook for 2 minutes on low heat. Add 2 quarts of water and bring to the boil. Cook the rice at a medium simmer for 12 minutes. Drain rice in a wire strainer or colander.
Let the rice cool for 5 minutes. Add 2 tablespoons of butter and 1/2 teaspoon of White Pepper to the rice and mix. Add 3/4 cup grated Parmigiano to rice and mix. Add 1 cup Tomato Sauce to rice and mix.
Meanwhile butter the molds and set aside.
Form a layer of rice at the base and in the edges and press with the back of the spoon, place the ham in the center, the Provolone and a Meatball, a little tomato sauce and a bit of Parmesan, cover with rice.
Bake in a preheated oven at 325 degrees for 18 minutes.
As the timballi are baking, heat remaining tomato sauce.
Remove from the oven to cool for 5 minutes, gently flip on a plate.
Place a little tomato sauce on a plate, place one Timballo on top of sauce, then garnish with a nice Basil Flower for each. Serve your guests.

This Recipe has been Excerpted from Daniel Bellino Zwicke's new forthcoming book (February 2021) POSITANO The AMALFI COST COOKBOOK - Travel Guide

Broadway Fifth Press, New York, NY

POSITANO is COMING !!!!

POSITANO The AMALFI COAST COOKBOOK

TRAVEL GUIDE

by Daniel Bellino Zwicke

RECIPES of POSITANO - NAPLES - The AMALFI COAST

And TRAVEL GUIDE by Bestselling Italian Cookbook Author

DANIEL BELLINO ZWICKE

COMING February 2021

Will be Available on AMAZON.com

Thursday, January 21, 2021

Pasta Grannies Lasagna Recipe

PASTA GRANNIES

LASAGNA alla MARIA

RECIPE for LASAGNA alla MARIA

with Homemade Spinach Lasagna, Pork Ragu

Besciamella and Parmigiano Reggiano

RECIPE

The RAGU BOLOGNESE COOKBOOK

WORLDS BEST RECIPE RAGU BOLOGNESE

by DANNY BOLOGNESE

akak Daniel Bellino Zwicke

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Maria Assembles her LASAGNA

LASAGNA with PORK RAGU

"YUMM" !!!

"IT'S DONE"

THIS is MARIA'S SHOP

Monday, January 18, 2021

Pasta Green Olives Tomato Recipe

HOMEMADE PASTA

with GREEN OLIVES and TOMATOES

RECIPES

PASTA with GREEN OLIVES

Italian Grandma Sugo MeatSauce Recipe Pasta

She Hand-Grinds the MEATS

NONNA MAkes The SUGO

NONNO is Filling up bottles with OLIVE OIL

SUGO della NONNA

Real Authentic Italian Grandma Meat Ragu Recipe

NONNA 'S RECIPE

This Italian Grandma (Nonna) Makes an Awesome Meat Ragu. She buys whole cuts of

Beef, Veal, and Pork and grinds the meat by hand at home in her hand-cranked Meat-Grinder.

She also grinds the Carrot and Celery for the recipe in the meat grinder.

There's nothing like a homemade slow simmered Italian Meat Ragu, like this one or the famed

Ragu Bolognese .. Learn how to make a Bolognese , or any of the various Italian Meat Ragu (Sugo) and "the World is Yours" .. They are so delicious, and once you know how to make one and make it for friends and family they will love it. It's really one of the greatest things on Earth, and something everyone should know and have in their cooking repertoires, so learn How to Make One. "all the Best."

SUGO delle NONNA

RECIPE

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