Maccheroni with Braciole Recipe Puglia

 

CAVATELLI PUGLIESE

MACCHERONI with BRACIOLE

PUGLIESE

FAVORITE ITALIAN FOODS

And SECRET RECIPES

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LASAGNE PRINCIGRASSI MACERATESE

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LASAGNA From MACERTA, ITALY

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Franca and Her LASAGNA

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The WORLDS TASTIEST

RAGU BOLOGNESE

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How to make Spaghetti Carbonara Recipe

 

SPAGHETTI CARBONARA

alla ROMANA

In ROME

ITALY

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CARBONARA alla PINA

DANILLO TRATTORIA

ROME

CARBONARA - AMATRICIANA

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"MEMORIES of ITALIAN FOOD"

In ITALY - NEW YORK & JERSEY

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Tagiatelle Ragu Bolognese Recipe

 

Betta

Betta making Homemade Tagliatelle Pasta

Homemade Tagliatelle

With Ragu Bolognese

alla Betta

Betta Rolls the Dough

The WORLDS TASTIEST

RAGU BOLOGNESE  RECIPE

RAGU BOLOGNESE

by DANNY BOLOGNESE

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PASTIERA PASQUA Easter Pie Recipe Napoletan

 

PASTIERA di PASQUA

PASTIERA RECIPE :

Ingredients

For the pasta frolla (pastry dough):

• 300 grams pastry flour (10.54 ounces)
• 200 grams unsalted butter (7.025 ounces)
• 100 grams granulated sugar (3.512 ounces)
• 1 egg
• 1 egg yolk
• 
  

For the wheat berries:

• ½ cup hulled white wheat berries
• 6 cups cold water
• ¼ teaspoon salt

For the pastry cream:

• 1 large egg
• 1 large egg yolk
• ¼ cup granulated sugar
• 2 Tablespoons all-purpose flour
• ½ cup milk

To assemble the filling:

• 1 cup whole milk ricotta (about 8 ounces)
• ¼ cup granulated sugar
• 2 large eggs
• 1 teaspoon orange flower water
• ⅓ cup candied orange peel , cut into 1/4-inch diced
• 1 tablespoon lemon zest ( I used organic)
• 1 teaspoon pure vanilla extract
• 1 teaspoon cinnamon
• 1 cup wheat berries

Make the pastry dough:

• In the bowl of a food processor, add the flour and sugar and process a few times to mix together.
• Next add the butter and pulse a few times until the mixture looks like wet sand.
• Add the egg and yolk and process a few seconds more until the dough forms (this should be about 5-7 more pulses). Be sure to not over process the dough.
• Dump the dough from the food processor bowl onto a lightly floured counter. Form the dough into 2 disks (one a little larger than the other. The smaller disk will be used to cut the strips for top of pie) and chill in the refrigerator for about 1 hour.
• While dough chills, make the wheat berries and pastry cream.

Prep the Wheat Berries:

• Combine the wheat berries with about 2 quarts cold water and the salt. Bring to a boil over medium heat, then decrease the heat to low and allow the wheat to simmer gently until it is cooked though, about an hour.
• Drain and cool the wheat in a bowl. While wheat berries cool down, prepare the pastry cream.

Make the pastry cream and filling:

• Whisk the egg and yolk together in a bowl, then whisk in the sugar and flour. Whisk in the milk and scrape the mixture into a small saucepan.
• Place over medium/low heat and stir constantly until the mixture thickens and comes to a gentle boil. Cook, stirring constantly, for a few seconds after the cream reaches the boil.
• Scrape the pastry cream into a bowl. Immediately whisk in the ricotta until smooth. Whisk in the sugar, then the eggs one at a time. Stir in the orange flower water, candied orange peel, vanilla, cinnamon and the cooked wheat berries.

Assemble the Pie:

1. When dough is nicely chilled, remove from the refrigerator.

2 Roll out the dough between 2 sheets of plastic wrap into a 13-inch round about 1/8 thick. Spray an 11-inch fluted tart pan with removable bottom with baking spray. Gently wrap the dough over the rolling pin and place it over the tart pan; release the rolling pin and let the dough fall into the tart pan. 

3 Press the dough softly into the bottom of the tart pan. If some of the dough breaks while you press it into the tart pan, that's not a problem. Simply piece the dough together.

4 Press the sides of the dough about 1/2 inch up the side of the tart pan. The rim of the tart should be lined with a slightly thicker layer of pastry than the bottom  (about 1/4-inch thick). Cut off the extra dough from the sides and keep these excess pieces to make the lattice topping. 

5 Place this tart pan in the refrigerator for about 30 minutes (or even longer if necessary) to chill.

6 When the dough is chilled and ready to fill, remove the tart pan from the refrigerator and prick the pastry bottom with a fork a few times. Set a rack in the lowest level of the oven and preheat to 350 

7 Spoon the ricotta filling into the prepared crust. Remove the other portion of chilled dough from the refrigerator to make the lattice strips. Use a serrated cutting wheel to cut it into 3/4-inch wide strips.

8 Arrange 5 of the strips parallel and equal distance from each other on the filling, letting the excess dough hang over the edge of the pie. Place the 5 remaining strips on exactly the same way, but at a 45-degree angle to the first ones.

9 Gently press the ends of the strips to adhere to the edge of the bottom crust. Carefully remove any excess pieces of dough with your fingers or with the back of a knife. 

10 Bake the Pastiera until the filling is set and slightly puffed and the crust is baked through, about 40 minutes. Cool on a rack.

RECIPES 

From My SICILIAN NONNA

SICILY & NEW YORK

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SATRIALE'S

ITALIAN PORK STORE

TOTE BAG

"I LOVE GABAGOOL"

TEE SHIRT

Big Night Timpano Recipe StanleyTucci Movie

 

"BIG NIGHT"

The Recipe: Timballo di Maccheroni

Serves 6

Ingredients:

For the filling
14 oz tomato purée
3/4 lb lean pork
3/4 lb lean beef
12 oz maccheroni
7 oz aged provola, diced
3 oz pancetta
1 large egg
4 large eggs, hard-boiled
1 onion
Tomato paste
Flour
Red wine
Parsley
Fresh rosemary
Fresh thyme
Extra-virgin olive oil
Peanut oil
Salt
Pepper

For the crust
21/2 cups flour
5 oz. butter
1 Tbsp. granulated sugar
2 large egg yolks
Salt

PREPARATION :

For the filling :

Mince the pancetta and onion separately, then brown for 5 minutes in a saucepan with 3 tbsp oil, 1 rosemary sprig, and a few thyme leaves. 
Add the 2 pieces of whole meat and brown on both sides over a high flame for 5-6 minutes. Add 1/2 cup red wine, let simmer for a few minutes, then add the tomato purée and 2 tbsp tomato paste and cover. Cook for 2 hours and 30 minutes. 
Then remove the lid and continue cooking for 1 hour and 30 minutes. Let cool. Setting aside the tomato sauce, remove the meat, cut it into pieces and grind together with 1 egg and 1 tbsp minced parsley, adding salt and pepper to taste. Shape into walnut-sized balls and pour enough peanut oil into a pan to cover while frying.
Roll them in the flour and fry for 1 minute. Drain on paper towels. Boil the maccheroni, draining it 3-4 minutes prior to the time indicated on the package, then cover with the tomato sauce.

For the crust:

Combine the butter, flour, sugar, and a pinch of salt into a sandy mixture. Mix it with 2 egg yolks and 2 tbsp water. Shape it into a smooth ball, cover, and let rest for 1 hour.

For the Timballo:

Preheat the oven to 350°F. Cut the hard-boiled eggs into wedges. Roll the dough out until paper-thin and use it to line a greased 8” hinged mold. In the mold, layer maccheroni, hard-boiled eggs, meatballs, and provola, and top with another layer of maccheroni. Fold over the edges of the dough and gently press down to even its surface. Bake for around 1 hour.

Let the timbale cool slightly in its mold, then turn upside-down onto a platter and serve.

 

BIG NIGHT

Starring STANLEY TUCCI

with ISABELL ROSELLINI

GET BIG NIGHT STUFF !!!

BIG NIGHT

COFFEE MUG

BIG NIGHT

TWO SIDED TOTE BAG

BIG NIGHT 

TIMPANO TOTE BAG

"YOU GOTTA HAVE IT" !!!

The TEE SHIRT

BIG NIGHT

TEE SHIRT