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Submitted by turosdolci on November 16, 2009 - 8:09am Chestnut FettuccineChestnut fettuccine with toasted pignoli nuts and sage bring out the pasta’s smoky and rustic flavor. Chestnut fettuccine compliments grilled venison and turkey and adds a new dish to your holiday dinner. Chestnut flour has a very strong flavor and you may want to experiment with different amounts of flour.
Submitted by turosdolci on November 12, 2009 - 6:07am Traditional Holiday cookie, Cartellate/Cluster are filled with honey, nuts & spicesYou ask, what could be more decadent, and I say absolutely nothing. Cartellate are traditionally made during Christmas. They are traditional Pulgiese fried pastries, filled with roasted almonds, honey, spices and chocolate. They are a holiday cookie and although mostly made at Christmas we made they are our star dessert on our Thanksgiving table. They just seemed so suited to a beautiful Thanksgiving dessert table. These cookies are a labor of love and not easy to make, but the good news is that you can place the shells in a brown paper bag and keep some for Christmas.
Submitted by turosdolci on November 4, 2009 - 7:28am Torta di Biscotto di NozzeThe preparation of the “Torta di Biscotto di Nozze” is by far one of the most important jobs of all in Italian weddings. Members of the family prepare biscotti for weeks for that important day. Layers of different biscotti are arranged in a pyramid and decorated with icing covered with "Confetti" and ribbons - it sits in a place of honor on the main table.
http://turosdolci.wordpress.com/2009/08/14/a-wedding-biscotti-caketorta-di-biscotto-di-nozze/
Submitted by turosdolci on October 31, 2009 - 3:23am A recipe from Gargano; Calzone con CipollaSometime ago I took a cooking course in Gargano and Chef Marco gave me a delicious family recipe that I is perfect for a luncheon with friends.
http://turosdolci.wordpress.com/2009/10/31/a-recipe-from-gargano-calzone-con-cipolla/
Submitted by turosdolci on October 27, 2009 - 9:12am Ricotta Ravioli "from the old country"We always have some Italian dishes during our holidays. Whether it is Thanksgiving, Christmas Eve or Easter, there is always ravioli on our table as a first dish. We would set up an assembly line with all of us pitching in to make hundreds of them before Thanksgiving so that we could have them for Christmas also. They freeze very well, but don’t ever defrost them before cooking them, just put them into a large amount of salted boiling water directly from the freezer. http://turosdolci.wordpress.com/2009/10/27/ricotta-ravioli-from-“the-old-country”/
Submitted by turosdolci on October 22, 2009 - 3:39am Ravioli Dolci di PugliaA friend on Foodbuzz was looking for a way to use Ficoco - fig jam with cocoa. In Italy sugar was expensive to produce so many things were made with jams or mosto cotto (grape syrup) to sweeten cakes, cookies etc. Itlians have many jam filled cookies and ficoco would be perfect for raviolo dolci, in fact figs were also used to make mosto cotto. A recipe we make during holidays, Ravioli Dolci is a great way to use different jam fillings and make your cookie different everytime. http://turosdolci.wordpress.com/2009/10/22/ravioli-dolci-di-pulgia/
Submitted by turosdolci on October 19, 2009 - 4:59am Panettone: A traditional sweet bread is a symbol linked with ChristmasA traditional cake/bread made at Christmas time, panettone was created in the Lombardy region and it is the undisputable holiday favorite. Scholars have traced panettone back to the middle ages. The dome shaped sweet bread is traditionally made with candied fruits, raisins and flavored with liquors. Today you can find it with chocolate chips and other ingredients. It is less like a cake then light fluffy sweet bread. The use of natural yeast results in the dough that rises slowly. The rising time can be as long as 48 hours. The long leavening contributes to the long shelf life, which can be as long as 6 months. Italian bakers take pride in the age of their leavening and some are maintained over many years.
http://turosdolci.wordpress.com/2009/10/19/panettone-a-traditional-sweet-bread-is-a-symbol-of-christmas-greetings/ Submitted by turosdolci on October 14, 2009 - 7:16am From Cape Cod bog's - Cranberry Walnut BreadI spent my summers on Cape Cod where there were cranberry bogs in our back yard. After the harvest was over there were often many berries just lying on top of the bog that got missed in the harvest and we would collect them and make muffins, cranberry bread and mix them with apple pie - they add a little tartness to the pie that I really like. View my recipe for Cranberry Walnut bread at Submitted by turosdolci on October 13, 2009 - 2:28am The King of Biscotti: Almond Biscotti “Cantucci”In Italy desserts are often flavored with honey, chestnuts, pine nuts, hazelnuts and almonds. Cantucci originated in the Tuscany and it is thought that they were flavored with almonds from Prato. They can be found in every pasticceria in the Tuscany. Cantucci are mostly eaten with a glass of “Vin Santo” a sweet wine. Many restaurants serve small almond biscotti with coffee and some will have a bowl of them on the table at all times. It is probably the most well-known and popular biscotti in Italy.
Following is our family recipe for cantucci. Make a full recipe and stored in a metal container, they will last a few weeks. They can be frozen up to two months – they defrost very quickly. You will always have biscotti to serve with coffee when friends drop by. If this link doesn't connect, go to http://turosdolci.wordpress.com http://turosdolci.wordpress.com/2009/08/01/almond-biscotti-“cantucci”-recipe/
Submitted by turosdolci on October 4, 2009 - 2:52am Puglian Taralli
Taralli are a biscuit that is eaten by Italians any time of the day. It should be named the national biscotti because taralli are enjoyed by young and old. Wheather it is for breakfast, as a snack, dunked in wine, as a treat for children, they are a biscuit that fills every occasion. They can be found in every bakery, market and in every Italian home. There are many preparations of taralli, but the one here is from the village where my grandparants come from, "Vieste (FG) Italy". Puglian Taralli Dry Ingredients 3 cups all-purpose flour, unbleached 2 cups semolina flour 2 teaspoons dry yeast 1 teaspoon salt 2 tablespoons fennel seeds, lightly crushed, or 1 tablespoon crushed black peppercorns, or 1 teaspoon crushed red pepper flakes WET INGREDIENTS 1 cup dry white wine, warmed 1/2 cup extra virgin olive oil, warmed DOUGH Sprinkle the yeast over the warm wine and let it stand for several minutes, then stir it into the wine and mix well. In a large bowl put all the remaining ingredients and your chosen seasoning. Mix and knead well until the dough is smooth and elastic. Return to a clean bowl and cover the dough with plastic wrap or a dampened towel and let it rise for 30 minutes or longer in a warm place. ASSEMBLY Divide the dough into pieces. Roll them into 1/2” cylinders. Cut them into 6” lengths. Bring the two ends together and join them to make a round doughnut - like shape. Press your thumb on the ends to seal them. BOILING Bring a pot of salted water to a boil and drop the taralli in a few at a time. When the taralli rise to the surface, remove them and put them on a clean towel to dry. BAKE Arrange the boiled taralli on a cookie sheet and bake in the oven for 20-25 minutes, until they are golden brown. Note: When crushing the black pepper, do not use a grinder. The finely ground powder from the pepper will make the taralli taste hot. Use only hand crushed pieces. An old Italian say: "No matter what the argument, it can be resolved with a glass of wine and a handfull of taralli" |
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