Farfelletti Dolce

I can almost get by merely writing; "Fried Cookies", what more does anyone really need to know beyond that. Fried cookies pretty much tells us that these are delicious, addictive and yes got to have them right now! I grew up with these during the holidays even on my mother's side of the family they did a Polish version called;" Krusciki or Chrusciki they always were divided on the spelling so I am not sure which is actually correct.

The best way to describe these cookies to all of you would be those fried waffles that you would find at an amusement park or carnival. These cookies are crispy, a little greasy (in a good way) and pleasantly sweet without going overboard.

Italian Fried Cookies

6 eggs
3 tbsp. granulated sugar
3 c. flour
1/2 tsp. orange extract
Frying oil
1 tsp. almond extract
1/2 c. confectioners sugar
1/4 tsp. salt
2 tbsp. butter, softened

Cut the butter into the flour as though you were making pie pastry or biscuits. In a separate medium-size bowl, beat together the eggs, sugar, extracts, and salt. Combine all and knead until you have a smooth ball. If the dough is too sticky, gradually add in a little flour.

Divide the dough into 4 or 5 sections and work with a small bit at a time, leaving the remainder covered. Roll each piece out on a lightly floured board to 1/4 inch thickness. Cut with a wavy edged pastry cutter into 6 inch by 1 inch strips. Tie each one into a bow shaped loose knot.

Deep-fry bows until lightly golden brown, drain on paper towels. Sprinkle well with confectioner's sugar.

Gourd Ole`

Italians have always loved using butternut squash in less conventional ways than most. In many good Italian restaurants you will usually find on the menu; butternut squash ravioli with butter and sage an absolutely classic, comforting dish. I have also noticed more and more upscale restaurants are offering butternut squash pizzas and focaccias', which I look very forward to trying. I am sure the natural sweetness of the squash mingling with a nice gorgonzola or other sharp tangy cheese is quite an inviting combination on a crisp hot from the fire crust.

When I spotted this recipe giving butternut squash a Mexican twist, I knew it was a must try and I was right it is unbelievably good.

Butternut Squash in the Style of Refried Beans

1 med. butternut squash

1 1/2 tsp. chili powder

1 1/2 tsp. ground cumin

1 1/2 tsp. oregano

2 cloves garlic, crushed

3 tbsp. corn oil

1 tbsp. bacon fat

6 corn tortillas or 4 flour tortillas

2 c. shredded cheese (Cheddar or Jack)

1 c. shredded iceberg lettuce

Quarter the squash and steam until tender. Heat the tortillas in a little corn oil until crisp. Peel squash. Heat oil and fat in large skillet, add squash and mash and stir while adding chili powder, cumin, oregano and garlic. Keep stirring and mashing until fairly dry.

Spread on tortillas. Sprinkle with cheese. Broil until bubbly. Cover with lettuce and dot with salsa. Serve remaining salsa on side.

SALSA CRUDA:

3 peeled tomatoes, diced

1 med. onion, minced

2 cloves garlic, crushed

2 tsp. oregano

2 oz. canned, diced green chilies

Combine and mix well. Let stand to allow flavors to mingle.

photo/sweetjane/flickr

Little Pasta, Big Meal

As with many Italian American children I often enjoyed pasta for breakfast. The breakfast consisted of Pastina (little Pasta), butter, sugar and an egg stirred in. It had to be one of my favorite breakfast treats growing up. Over the years I still use Pastina mainly in soups but here is a recipe that can be used as a comforting dinner or altered a little to become a delicious breakfast that any child or adult would greatly enjoy.



Pastina with Egg and Cheese

1/2 cup Pastina (any brand of tiny soup pasta)
2 eggs
1 tbsp. butter
3 tbsp. grated Parmesan cheese

Boil water and cook pastina according to directions. Drain and add butter. Beat eggs and pour in. Slowly cook over low heat to cook egg add cheese, stir and serve warm (Can also use egg substitute) makes a great dinner dish.
For breakfast, omit cheese and add milk, may use sugar if you would like to add a little sweetness to your day.

Photo/kendiala/flickr

What's Inside Your Grandmother's Purse?

There were two types of cookies that always made there way home from a wedding in my grandmother's purse. The first one an almond paste cookie rolled in pignola nuts, sliced almonds or topped with a halved maraschino cherry. The second was that wonderfully spicy round chocolate gem known as The Italian meatball Cookie at least that is what we always called them as kids. They are more commonly known as; “chocolate pepper cookies or Italian Spice Balls”. You will always find these traditionally at Italian weddings but these are also a traditional cookie to be served during the holiday season. This cookie does have a lot of ingredients compared to most others but together they create a flavor that will keep generation after generation remembering and wanting more.

Italian Meatball Cookies

1 1/4 c. shortening
2 c. sugar
2 drops red food coloring
1 tsp. baking soda
4 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. allspice
1 & 3/4 c. cocoa
1 tbsp. orange rind
1 c. chopped nuts
3/4 c. sour milk
4 eggs
5 c. flour
1/2 tsp. salt
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 c. orange juice
1/2 c. raisins, soaked in 2 tbsp. of warm water

Cream shortening, sugar and eggs and beat well. Add dry ingredients, orange rind and juice with milk and food coloring and mix well. Fold in raisins and nuts. Roll into walnut sized balls and place on lightly greased cookie sheets. Bake at 370 degrees for 10 minutes. Do not over bake. Cool cookies and frost.

FROSTING: Beat 4 egg whites with 1 teaspoon cream of tartar until foamy. Add 1 pound confectioners' sugar. Add vanilla and beat well. Spread on cookies. Yield: 12 dozen.


SpartaSoap/Flickr

The Baking Sisters

My aunt Jay is back in the kitchen baking today making her famous rugelach. For a little Italian lady she makes a mean Jewish pastry, even her Jewish friends agree. This time her only assistant in the kitchen will be my grandmother, no gentlemen callers today.
My grandmother will be transporting some of that rugelach back to Rochester for all of us, aren’t aunts and grandmothers’ the best!

Rugelach

1 cup of butter
1 pkg. (8 oz.) cream cheese, softened
4 cups sifted flour
1 cup sour cream
1 cup sugar
1/2 cup chopped raisins
1/2 cup finely chopped nuts
2 Teaspoons ground cinnamon

Blend butter and cream cheese until smooth. Slowly add flour and sour cream; beat until it is mixed well. Cover; refrigerate overnight. Add together sugar, raisins, nuts and cinnamon. Divide dough into 6 parts.
On a floured board, roll the balls into a 9 inch circle then slice into 10 wedges. Place a heaping teaspoon of sugar mixture in center of each wedge. Roll each wedge. Place on baking sheet and bake at 400 degrees for approximately 25 minutes.

Makes about 5 dozen.

Italian Eggs Benedict

photo by Lucahjin/Flickr.com

As much as I love Eggs Benedict my heart still longs for another, Italian Poached Eggs (eggs in marinara sauce). This was a traditional breakfast staple in many Italian homes and it was not uncommon to see this dish show up on the dinner table as well. This is old world comfort food a tasty feast of aromas as well as flavors to fill the senses and feed the soul.

Easy Marinara Sauce (to poach your eggs in)

1 large can (29 oz.) whole tomatoes, juice and all (squeeze tomatoes in hand to crush a little)

1/8 cup olive oil

4 oz. tomato paste

1 tbsp. parsley

1 tbsp. basil

1/4 tsp. salt

1/4 tsp. pepper

1/4 c. grated Romano cheese

2 cloves garlic, chopped

Add all ingredients together in a deep skillet and simmer for 20 to 30 minutes.
Gently crack eggs (we usually serve 2 eggs per person) into tomato mixture, cover and let cook 5 minutes. Remove skillet from heat, uncover and let stand 2 to 3 minutes.
Transfer each egg to a piece of toast (use good hearty rustic bread). Spoon over sauce, garnish with cheese, and season with salt and pepper; serve immediately.

Just Nuts!

What would a holiday be without some good things to nosh on while making merry. This one is quick, easy as well as delicious and addictive. Just don’t forget to save room for dinner!

Nuts Italian Style

4 cups of nuts (any)

2 Tablespoons of butter

2 Tablespoons of soy sauce

1 envelope Good Seasons mild Italian

Sauté nuts in butter for 2 minutes. Stir in soy sauce. Remove pan form heat and stir in salad dressing mix. Place nuts in single layer to cool.

Let's Tie The Knot !

Isn’t it sad that we wait for the holidays to enjoy some of our favorite foods? I always loved thanksgiving dinner and couldn’t wait for that one day a year to have it. As I got older I started making turkey and stuffing throughout the year, it’s just a great meal. The same thing with Christmas, I love all the special foods that are served but I especially love some of the Italian Cookie recipes that only seem to show up at Christmas time. Well enough of that, I want some of those cookies now, so what if it is too hot to use the oven that is why there is air conditioning. This way we can stay cool while making cookies.
Italian Knot Cookies

1-8 ounce package of cream cheese, softened
1 stick butter, softened
1 cup sugar
4 eggs
2 teaspoons of vanilla
5 teaspoons of baking powder
5 cups of flour

Icing:
2 cups Powdered sugar
3 to 4 Tablespoons of water or milk
1/2 Teaspoon anisette extract (or whatever flavoring you prefer)
(You are looking for a consistency a little thicker than heavy cream)
food coloring, if desired
sprinkles

Sift flour and baking powder. Set aside.
In a large bowl combine cream cheese and butter with mixer. Add sugar and beat until smooth and creamy. Add eggs and vanilla and continue beating until fluffy. Add flour mixture. You will have to stir by hand at the end because it will be too stiff to beat with the mixer.
Form dough into a large ball and let set for a few minutes. If dough is too soft, you can add more flour, a little at a time. Shape small pieces of dough into knot shape by rolling between hands into a rope and twisting into knot shape.
Bake on an ungreased cookie sheet at 350°F until lightly browned on bottom.

Will make anywhere between 1 to 3 dozen depending on how big or small you make the knots.

DO NOT OVERBAKE. Cookies will not be brown on top when done, only the bottom.
Cool on wire racks and dip into icing. Dust with sprinkles. Let dry on sheets of waxed paper.

That's One Sharp Loaf of Bread

My mother always said I should by stock in a grated cheese company, I just love the stuff. Although “Parmigiano Reggiano” seems to be the grated cheese that is touted the most, I have always leaned more towards a good "Pecorino Romano". Romano cheese is sharper, stronger and has more bite. Don’t get me wrong I love and do use Parmesan in and on many things it has a wonderful flavor, just quite a bit milder. I have always enjoyed really strong sharp cheeses; one of my favorite eating cheeses is “Extra Sharp Aged Provolone” as well as “Grana Padano”. These sharp cheeses are delicious eaten with a drop of good aged "Balsamic Vinegar" placed upon each bite.

Sharp Italian Cheese Bread

5 cups Bisquick

6 eggs

2 cups Romano cheese

1 cup milk, room temp.

6 Tablespoons vegetable oil

2 Teaspoons black pepper

1 egg yolk

Combine Bisquick, cheese and pepper in large bowl. Beat eggs, milk and oil with electric mixer. Add to dry ingredients (mix with spoon). Generously grease 2 (12 1/2 x 4 1/2) pans. After putting dough in pan smooth top with wet hand.
Preheat oven to 350 degrees. Bake 25 minutes until lightly browned. Brush top with beaten egg yolk. Bake 10 minutes. Makes 2 loaves.

Italian Rice Balls (Arancini)

A delicious way to use up all that leftover cooked rice or the perfect excuse to make more rice. As a kid these things were better than getting a cookie. They are round, sticky, with melted cheese inside and they are fried, how can that not be good. Like with most recipes you can experiment with other ingredients, different cheeses, meats, vegetables or even seafood works well. But this recipe is pretty traditional and so are the flavors.

1 lb. white rice

4 eggs

1/2 cup grated Parmesan cheese

1 lb. Mozzarella cheese, cut into small pieces

1/4 lb. Genoa salami, cut in small pieces

1 1/2 cup Italian bread crumbs

1 cup of Olive, peanut or vegetable oil for frying

Spaghetti sauce/meat sauce (optional) you can just eat them as is

Cook rice until sticky, let cool. Mix rice, 4 egg yolks, grated cheese, mozzarella and salami in large bowl. Form rice mixture into balls (the size of oranges). Beat egg whites. Dip each rice ball in beaten egg whites and then in bread crumbs. Heat oil in a deep fry pan and fry arancini until well browned.To serve, split open and top with meat sauce or just eat as is.

Makes between 12 and 16

Weekends at Rubino's

I use to go to an Italian Deli called “Rubino’s” on the weekends with my aunt and my grandmother. I loved the smells in that place;” Big hanging sharp provolone cheeses and salamis” filled the air with their strong biting aromas. My aunt Mimi would always get a chunk of extra sharp provolone, some Genoa salami and those wrinkly black olives. Throw in a crusty loaf of bread and some kind of fruit and we had lunch.
My grandmother on the other hand always had to get a couple pounds of their olive salad. She would make herself sick she would eat so much of it, it really was addictive.
My special treat waited at the checkout. At the end of each checkout they had big glass canisters with little boxes of Torrone (Italian nougat). They had vanilla, lemon and orange all with almonds. I would always get one of each. Those not only were great times, they were also very tasty times.
I like making olive salad myself these days, it’s easy, it keeps a long time, and you can vary the ingredients and seasoning to your liking, plus it make s a handy impressive snack to have for family and friends when they stop by. Goes great with an ice cold beer or a glass of wine.

Olive Salad

3 jars Green olives, drained (get at least one pimento stuffed)
1 pound Kalamata olives, pitted
1 can of ripe black olives
1 medium jar of roasted red peppers
5 to 6 med. cloves of garlic, minced
2 bell peppers, chopped
1 sm. head celery, chopped (leaves included)
1/4 cup parsley, chopped
3 tbsp. Italian seasoning, crushed
3/4 cup olive oil
¼ teaspoon of crushed red pepper
Does not need any salt

Mix all ingredients together and marinate at least 24 to 48 hours before serving.