Cannoli
A Sicilian pastry dessert that originated in the Palermo region where cannoli were prepared during Carnevale season as a symbol of fertility. The pastry eventually became a year round dessert throughout Italy although in Italy they are commonly known as cannoli siciliani. Cannoli are sometimes called cannolis which is not the correct term. Cannoli is the proper plural and cannolo is the singular (cannolu in Sicilian means little tube).
INGREDIENTS
Shells:
3 Cups Unbleached Flour
¼ Cup Sugar
¼ Teaspoon Ground Cinnamon
3 Tablespoons Shortening
1 Egg
1 Egg Yolk
½ Cup Sweet Marsala Wine
1 Tablespoon Distilled White Vinegar
2 Tablespoons Water
1 Egg White
1 Quart Oil For Frying
Cream:
2 Pounds Ricotta Impastata
½ Pound Sugar
¼ Teaspoon Cinnamon Oil
1 Teaspoon Vanilla Extract
2 Ounces Chocolate Chips
In a medium bowl mix together the flour, sugar and cinnamon. Cut in the shortening until it is in pieces no larger than small marbles. Make a well in the center and pour in the egg, egg yolk, Marsala wine, vinegar and water. Mix until the dough becomes stiff then knead on a clean surface. Feel free to add a bit more water if needed. Knead for 10 minutes and then cover and refrigerate for 2 hours. Divide the dough into thirds and flatten each one just enough to get through the pasta machine. Roll the dough through successively thinner settings until you have reached the thinnest setting. If you don’t have a pasta machine then you will need to keep rolling the dough until it is super thin. Place the sheet of dough on a lightly floured surface. Using a form or a large glass or bowl, but out 5 inch circles. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes. Roll the dough around the cannoli tubes. Seal the edge with a bit of egg white. The cannoli tubes are crucial. Ask your local Italian grocer where you can get them. Many kitchen stores carry them or go online and find them. The tubes are 6 to 8 inches long, hollow and stainless steel.
Heat the oil to 375° F in a deep fryer or a deep heavy skillet. Fry the shells on the tubes a few at a time for 2 to 3 minutes or until golden brown. Use tongs to turn as needed. Carefully remove the shells using the tongs and place on a cooling rack set over paper towels. Cool just long enough that you can handle the tubes. Carefully twist the tube to remove the shell. Using a towel may help you get a better grip. Wipe off the tubes and use them for more of your shells. Repeat the frying process until you have fried all of the shells. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hour before serving.
For the cream add the Ricotta Impastata, sugar, cinnamon oil and vanilla extract into a mixer on medium speed. Mix for 2 minutes. In the last ten seconds add the chocolate chips. The filling for the cannoli are made from a high quality Impastata Ricotta Cheese which is a type of ricotta that has been drained of almost all of its moisture. It is smooth and has a very fresh taste. It keeps for a long time in the refrigerator and will not make the cannoli soggy due to the lack of moisture. If you cannot find Impastata Ricotta, then you can use the Sorento Ricotta Cheese from the grocery store. You will have to drain it overnight to reduce the moisture in the cheese.
Makes approximately 30 cannoli
Fettuccine Alfredo
Named by Alfredo de Lelio at his restaurant, Alfredo, on the via Scrofa in Rome in 1914 as a variation of fettuccine al burro (fettuccine with butter). The dish became famous when Mary Pickford and Douglas Fairbanks stopped in and fell in love with the dish while on their honeymoon in 1927. To express their gratitude, they gave him a golden fork and spoon along with a photo of them eating in his restaurant. Alfredo proudly displayed the photo on the wall. Pickford and Fairbanks served his dish to their friends and associates when they returned to Hollywood. Word about the new dish quickly spread. In 1938 di Lelio retired and sold his restaurant. The new owner kept the restaurant’s name, menu, traditional recipes, photos on the wall and everything else. As of 2011 the restaurant is still in business under the name Alfredo alla Scrofa.
INGREDIENTS
12 Ounces Dried Egg Fettuccine
½ Cup Butter (1 Stick) Plus 1 Tablespoon Unsalted Butter
½ Cup (4 Ounces) Grated Parmigiano- Reggiano Plus Additional For Sprinkling
2/3 Cup Heavy Cream
¼ Teaspoon Salt
¼ Teaspoon Freshly Ground Pepper
Cook the fettuccine in an 8 quart pot of salted boiling water until al dente. Reserve ¼ cup cooking water and then drain the pasta in a colander. Do not rinse the pasta. Melt 6 tablespoons (3/4 stick) butter in a 3 quart flameproof gratin dish over low heat. Next, add the cooked pasta and toss to coat. Add the cheese, reserved cooking water, cream, salt, pepper and the remaining 3 tablespoons thinly sliced butter. Toss to combine well. Sprinkle with additional cheese and serve immediately. Serves 4
Chicken Cacciatore
Braised in a tomato based sauce and often includes wild mushrooms, Chicken Cacciatore is an Italian dish that refers to as “hunter style.” It is said that “if a hunter came home empty handed his wife would kill a chicken for a meal instead.” For this recipe, I am using fresh tomatoes and am leaving out the mushrooms. You may add the mushrooms and vegetables such a zucchini or bell peppers if you wish.
INGREDIENTS
One 3 ½ Pounds Of Chicken (Cut Into Pieces)
3 Tablespoons Olive Oil
1 Cup Thinly Sliced Onions
3 Thinly Sliced Garlic Cloves
½ Teaspoon Salt
½ Teaspoon Freshly Ground Pepper
1/3 Cup White Wine
2 Cups Peeled & Chopped, Firm Ripe Tomatoes
You May Use Canned Plum Tomatoes In Their Juice
Rinse the chicken pieces and pat dry with paper towels. Heat the olive oil in a large skillet on medium heat. Add the onions and cook until translucent. Stir occasionally. Push the onions to the side and add the garlic & chicken pieces skin side down. Cook until the chicken skin is golden brown. Turn pieces over and brown on the other side. Season the chicken with salt and pepper on both sides. Add the wine and simmer until reduced by half. Finally, add the tomatoes. Lower the heat and cover the skillet with the lid slightly ajar. Cook the chicken for 45 minutes in the simmering liquid, turning and basting from time to time. Cook until the thighs are very tender and the meat is almost falling off the bones. If the sauce starts to dry add a couple of tablespoons of water. Serves 4
Osso Buco
Osso Buco literally means “bone with a hole” and is Milanese specialty of veal shanks braised with vegetables, white wine and broth. There are two types of osso buco, a modern version that has tomatoes and the original version which does not. The original version (osso buco in bianco) is flavored with cinnamon, bay leaf and gremolata. The modern version includes tomatoes, carrots, celery and onions. Gremolita is optional. I am giving you the modern version.
INGREDIENTS
4 (12 Ounce) Veal Osso Buco
3 Tablespoons Butter
2 Tablespoons Olive Oil
1 Medium Minced Carrot
1 Medium Minced Onion
1Celery Stalk
1 Cup Dry White Wine
1 Cup Veal Stock or Chicken Stock
3 Medium Tomatoes (Peeled, Seeded & Chopped)
1 Teaspoon Salt
1 Teaspoon Freshly Ground Pepper
GREMOLATA
½ Cup Minced Parsley
2 Teaspoons Grated Lemon Zest
3 Minced Garlic Cloves
In a heavy pot (with a lid) combine the butter and the oil in the pot and heat until hot, but NOT smoking. Add the veal and brown well on all sides over medium heat. Transfer the veal to a plate and set aside. Add the vegetables to the pot and cook for 5 minutes until just softened. Return the veal to the pot and add the white wine, the stock and the tomatoes. Season with the salt and pepper. Cover the pot and bring to a boil. Then turn the heat to low and simmer for 1 ½ hours. Turn the meat occasionally and add a little additional stock to the pot if necessary. The osso buco is done with the meat is very tender and the sauce is slightly thickened. Transfer the osso buco to a platter and keep warm. Prepare the gremolata by combining the parsley, lemon zest and garlic in a small bowl. Season with the salt and pepper. Sprinkle the gremolata over the osso buco and serve on warm dinner plates. You can serve with saffron risotto, mashed potatoes or a spiral pasta. Serves 4
Italian Meatball Sandwiches
INGREDIENTS
1 Pound Ground Sirloin
¾ Cup Bread Crumbs
2 Teaspoons Dried Italian Herbs
3 Minced Garlic Cloves
2 Tablespoons Chopped Fresh Parsley
2 Tablespoons Grated Parmesan Cheese
1 Beaten Egg
4 Italian Rolls
1 Tablespoon Olive Oil
1 Teaspoon Garlic Powder
½ Teaspoon Salt
14 Ounces Red Sauce (See Victoria’s Sunday Gravy)
8 Slices Provolone Cheese
Preheat the oven to 350° F. In a medium bowl, gently mix by hand the ground sirloin, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese and egg. Shape into 12 meatballs and place in a medium sized baking dish. Bake for 20 minutes. Meanwhile, cut the Italian rolls in half lengthwise and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil and season with the garlic powder and salt. Put the Italian rolls into the oven during the last 5 minutes of the meatballs time to toast. While the bread toasts, warm the red sauce in a saucepan over medium heat. When the meatballs are done, use a spoon to transfer them to sauce. Spoon sauce and meatballs onto the Italian rolls and top with the slices of Provolone cheese. Return to the oven for 3 minutes to melt the cheese. Cool slightly and cut in half. Serves 4
Victoria’s Sunday Gravy
INGREDIENTS
2 Tablespoons Olive Oil
2 Cups Chopped Onion
3 Cloves Minced Garlic
¼ Cup Minced Parsley
3 Sprigs Fresh Thyme
3 Sprigs Fresh Oregano
1 Bay Leaf
1 Teaspoon Salt
1/3 Teaspoon Ground Black Pepper
28 Ounces Crushed Tomatoes (1 Can)
28 Ounces Whole Peeled Tomatoes (3 Cans)
6 Ounces Tomato Paste (1 Can)
In a large cooking pot heat the olive oil over medium flame. Add the onions, garlic, parsley, thyme and oregano. On medium heat sauté for 2 minutes until translucent, but not brown. Add tomatoes and tomato paste along with the salt and pepper. Simmer for 20 minutes and then add the meatballs. Simmer for 2 hours. Remove herb stems and serve. Serves 8
Victoria’s Italian Meatballs
INGREDIENTS
1 Pound Ground Sirloin
1 Pound Ground Pork
1 Pound Ground Veal
5 Slices Italian White Bread
1 Cup Whole Milk
¼ Cup Fresh Chopped Parsley
2 Cloves Minced Garlic
2 Teaspoons Salt
1 ½ Teaspoons Fresh Ground Black Pepper
3 Eggs
½ Cup Olive Oil
Combine sirloin, pork and veal in a large bowl. Soak the bread and milk together in a separate bowl. When the milk is absorbed add the bread mixture to the meat mixture. Next add the parsley, garlic, salt, pepper and eggs. Mix well and roll into 2 inch balls. Heat the olive oil in a large skillet and fry over medium heat. Make sure to cook about 10 meatballs at a time so not to overcrowd the pan. Repeat as many times as necessary until all meatballs are cooked to browned and cooked all through. Serve over Victoria’s Sunday Gravy. Serves 8
Classic Italian Hero
INGREDIENTS
¼ Cup Vinaigrette
One 12 Ounces Loaf Italian Bread
5 Ounces Sliced Hot or Sweet Capocollo, Prosciutto, Soppressata and Salimi
5 Ounces Sliced Mozzarella Chesese
Shredded Romaine Lettuce, Arugula, Peperoncini, Basil Leaves, Roasted Red Peppers, Very Thinly Sliced Red Onions, Pesto, Olivaca and Sliced Rip Tomatoes
Add to or leave out any ingredient to this classic.
Vinaigrette
1/3 Cup Wine Vinegar
2 Crushed Garlic Cloves
1 Tablespoon Fresh Oregano
½ Tablespoon Fresh Basil
2 Drops Tabasco
2/3 Cups Olive Oil
In a container with a tight fitting lid, add all of the ingredients and shake well.
Prepare vinaigrette. Cut bread horizontally in half. Remove enough soft center from each half to make a 1 inch shell. Brush vinaigrette evenly over cut sides of the bread. Layer meats and cheese on the bottom half of the bread. Top with additional ingredients of your choice. Replace top half of the bread. If you’re not serving right away, wrap the sandwich in foil and refrigerate up to 4 hours. Cut into 4 pieces. Makes 4 sandwiches.
Veal Piccata
INGREDIENTS
¼ Cup Unbleached Flour
½ Teaspoon Salt
¼ Teaspoon Fresh Ground Black Pepper
1 Pound Veal Cutlets
4 Teaspoons Olive Oil
1/3 Cup White Wine
1 Cup Chicken Broth
2 Tablespoons Fresh Lemon Juice
2 Tablespoons Capers
1 Tablespoon Butter (NOT Margarine)
1 Tablespoon Chopped Parsley
Place cutlets between two sheets of plastic wrap or waxed paper. With a meat mallet, pound cutlets to ¼ inch thickness. On waxed paper, combine flour, salt and pepper. Coat cutlets with seasoned flour. Shake off the excess.
In a large skillet heat 2 teaspoons olive oil over medium-high heat until very hot. Add half of the cutlets and cook until brown (for about 2 minutes). Turn cutlets and cook 1 minute longer. Using tongs, transfer cutlets to platter and keep warm. Repeat with remaining 2 teaspoons olive oil and remaining veal. Transfer to plate with the other cooked veal.
Increase heat to high and add wine to skillet, stirring until browned bits are loosened from the bottom of the skillet. Add the broth and heat to boiling. Boil until sauce has reduced to ½ cup (4 to 6 minutes). Stir in lemon juice, butter, capers and parsley. When butter has melted pour sauce over veal. Serves 4
Salmon Tetrazzini
INGREDIENTS
½ Pound Spaghetti
15 Ounces Cooked Salmon
12 Ounces Cream
½ Cup White Wine
1 Minced Garlic Clove
¼ Teaspoon Ground Black Pepper
1/8 Teaspoon Salt
¼ Cup Italian Breadcrumbs
½ Cup Grated Parmesan Cheese
Cook the spaghetti and drain (do NOT overcook). Coat a 9×13 inch baking dish with olive oil. Place the spaghetti in the baking dish so that it is spread along the bottom. Preheat the oven to 375° F. Remove any skin and bones from the salmon. Place salmon in a medium sauce pan and add the cream and wine along with garlic, black pepper and ¼ cup Parmesan cheese. Cook over medium heat until everything is blended and the cheese has melted and the mixture begins to boil. Pour the mixture evenly over the noodles. Mix the bread crumbs with the remaining Parmesan cheese and sprinkle over the top. Bake for 25 minutes or until the top is crisp and browned around the edges. Remove from oven and serve hot. Serves 4
