Sfingi
St. Joseph’s Day Zeppole
INGREDIENTS
Ricotta Cream Filling
One 15 Ounce Container Ricotta
¾ Cup Confectioners’ Sugar
1 Teaspoon Vanilla Extract
¼ Cup Mini Chocolate Chips
1 Tablespoon Finely Chopped Candied Citron Or Orange Peel
Dough
1 Cup Water
4 Tablespoons (1/2 stick) Unsalted Butter
1 Teaspoon Salt
1 Cup Unbleached Flour
4 Large Eggs
Vegetable Oil For Frying
Candied Cherries – Cut In Half For Garnish
2 Tablespoons Chopped Unsalted Pistachios For Garnish (Optional)
Confectioners’ Sugar
In a medium Bowl, whisk the ricotta, sugar and vanilla until smooth. Stir in the chocolate chips and candied fruit. Cover and refrigerate several hours or overnight.
To make the puffs, bring the water, the butter and the salt to a boil over medium heat. Remove from the heat, add the flour all at once and stir well with a wooden spoon until the flour is completely incorporated.
Return the saucepan to medium heat. Cook, stirring constantly and turning the dough often, until the dough begins to leave a thin film on the bottom of the saucepan (about 3 minutes). This dries the dough so the puffs will be crisp. With a rubber spatula, scrape the dough into a large bowl. Beat in the eggs one at a time. Continue to beat until smooth – about 2 minutes more.
In a deep heavy saucepan or deep fryer, heat about 3 inches of oil until the temperature reaches 375° F on a deep frying thermometer or until a small bit of the dough dropped into the oil sizzles and turns brown in 1 minute. With a tablespoon, scoop up a rounded spoonful of batter and with another spoon, carefully push the dough into the oil so that it doesn’t splash. Continue to add the dough by the spoonfuls without crowding the pan. The dough will puff up and double in size to do not add too many at one time or they will stick together. Cook, turning them often, until the dough breaks open – about 4 minutes. Continue to cook 1 to 2 minute more or until crisp and golden brown. Remove the fritters with a slotted spoon or skimmer and place them on paper towels to drain. Repeat with the remaining dough. Let cool slightly.
With a small knife, split fritter partway open. Spoon the cream inside, allowing it to show through the split. Press a cherry half into the cream and sprinkle with pistachios (optional). (If it is not St. Joseph’s Day, you can just shake these, without the filling in a bag with confectioners’ sugar and serve like donuts).
Dust the sfingi with confectioners’ sugar. These are best right after they are made. Makes 12
Zuppa Inglese
INGREDIENTS
Custard
3 Cups Milk
1 Cup Heavy Cream
½ Cup Sugar
6 Large Egg Yolks
½ Cup Unbleached Flour
2 Teaspoons Vanilla Extract
One 12 Ounce Butter Pound Cake – Cut Into Thin Slices
½ Cup Marsala Wine
2/3 Cup Sour Cherry Preserves
Whipped Cream
1 Cup Very Cold Heavy Cream
2 Teaspoons Confectioners’ Sugar
1 Teaspoon Vanilla Extract
Fresh Berries or Shaved Chocolate For Garnish
In a large heavy saucepan, bring 2 cups of the milk, the cream and sugar to a simmer over medium heat. Stir to dissolve the sugar. Remove from heat. In a large heatproof bowl, whisk the egg yolks and the remaining 1 cup milk until blended. Place the flour in a fine-mesh strainer, shake it over the egg yolks and whisk until smooth. Beat in the hot liquid a little at a time.
When all of the milk has been added pour the mixture into a saucepan and return it to the heat. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture begins to boil. Reduce the heat and cook 30 seconds more. Remove the pan from the heat and stir in the vanilla. Use the custard immediately or transfer to a bowl. Cover with plastic wrap, pressing the plastic against the surface of the cream and refrigerate. The custard can be refrigerated up to 24 hours.
Place a mixing bowl and beaters in the refrigerator to chill. In a large serving bowl, make a layer of about one-third of the cake slices. Sprinkle the slices with some of the Marsala. Spread with half of the cherry preserves, and custard. Top with the remaining cake slices. In the chilled bowl, with the chilled beaters, whip the cream with the sugar and vanilla until soft peaks form. Spread the cream on top of the cake. Cover and refrigerate several hours or overnight.
Just before serving, garnish with fresh berries or shaved chocolate. Serves 10 to 12
Veal Parmigiana
INGREDIENTS
2 Cups Marinara Sauce
1 Cup Plain Dried Bread Crumbs
½ Teaspoon Salt
½ Teaspoon Fresh Ground Pepper
1 Large Egg
2 Tablespoons Water
6 Veal Cutlets (1 ½ Pounds)
3 Tablespoons Butter
¼ Cup Freshly Grated Parmesan Cheese
1 Cup Part-Skim Mozzarella Cheese – Shredded
Prepare Marinara Sauce. On waxed paper, combine bread crumbs, salt, and pepper. In a pie plate, beat egg and water. Dip cutlets in egg mixture, then in bread crumbs; repeat to coat each cutlet twice. In a large skillet, melt butter over medium heat. Add cutlets, a few at a time, and cook until browned, about 5 minutes per side, using tongs to transfer cutlets to platter as they are browned.
Return cutlets to skillet. Spoon sauce evenly over cutlets. Sprinkle with Parmesan and top with mozzarella. Reduce heat to low, cover and cook just until cheese has melted – about 5 minutes. Serve over your favorite pasta. Serves 6
Marinara Sauce
This sauce is very versatile!
INGREDIENTS
2 Tablespoons Olive Oil
1 Chopped Small Onion
1 Finely Chopped Garlic Clove
1 Can (28 Ounces) Plum Tomatoes
2 Tablespoons Tomato Paste
2 Tablespoons Chopped Fresh Basil (use dried if this is what you have)
½ Teaspoon Salt
In a medium sized saucepan, heat oil over medium heat. Add onion and garlic and cook. Stir until onion is tender – for about 5 minutes. Stir in tomatoes with their juice, tomato paste, basil and salt. Heat to boiling, break up tomatoes with side of spoon. Reduce heat and partially cover and simmer. Stir occasionally until sauce has thickened slightly – for about 20 minutes. Use to coat 1 pound of pasta for 4 main-dish servings. Makes 3 ½ cups.
Tiramisu
INGREDIENTS
7 Egg Yolks
1 Cup Sugar For Egg Yolks
3 Cups Mascarpone Cheese
4 ½ Tablespoons Water
1 ½ Tablespoons Powdered Gelatin
3 Egg Whites
¼ Cup Sugar For Egg Whites
1 Cup Heavy Cream – Whipped
2 ½ Cups Cooled Espresso Coffee
½ Cup Kalhua
20 t0 24 Ladyfingers
1 Cup Chocolate Shavings
In a mixer whip yolks and sugar until thick and pale in color. Add the mascarpone and whip until well combined. Pour water into a small bowl and then pour the powdered gelatin over it. DO NOT STIR. Allow the gelatin to absorb all of the water which will take about 15 minutes. Next place the bowl on top of a small saucepan containing simmering water to create a double boiler. Immediately turn off the heat and allow the gelatin to dissolve completely. In a separate bowl, whip the egg whites to a soft peak and gradually add the sugar. Next slowly pour in the dissolved gelatin. Whip to a stiff and glossy peak. Fold the egg whites into the mascarpone and egg yolk mixture and the fold in the whipped cream.
In a separate bowl, combine the espresso and kalhua. Soak 1 ladyfinger at a time in the espresso mixture. In an 8 x 10 inch pan, arrange the soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered. Pour ½ of the “mousse” over the ladyfingers and smooth with a spatula. Sprinkle ½ of the chocolate shavings over the mouse. Create another layer and chill until set.
Serves 10 to 12
Broccoli Rabe With Garlic
INGREDIENTS
4 Large Thinly Sliced Garlic Cloves
¼ Cup Olive Oil
2 Bunches (about two pounds) Broccoli Rabe – Trimmed & Cut Into 2 Inch Pieces
Salt & Pepper To Taste
In a large skillet, cook the garlic in olive oil over medium heat until the garlic is golden (about 2 minutes). Add the broccoli rabe, ¼ cup water, salt and pepper to taste. Cover the pan and cook until the broccoli rabe is tender (about 5 minutes). If the pan becomes too dry add a little more water. Remove from skillet and plate. Serve hot or at room temperature. This is also good tossed with hot cooked pasta. Serves 8
Panna Cotta With Raspberry Sauce
INGREDIENTS
Three ¼ Ounce Envelopes Unflavored Gelatin
½ Cup Cold Water
1 Quart Half & Half
2 Cups Heavy Cream
2 Teaspoons Vanilla Extract
1 Strip of 3 Inch Piece Lemon Zest
1/3 Cup Sugar
Raspberry Sauce
Two 10 Ounce Packages Frozen Raspberries In Syrup – Thawed
2 Tablespoons Sugar
1 Teaspoon Fresh Lemon Juice
1 Teaspoon Cornstarch Mixed With 2 Tablespoons Water
In a small bowl, sprinkle the gelatin over the cold water and set aside to soften. Combine the half & half, cream, lemon zest and sugar in a medium saucepan and bring to a simmer over medium-high heat. Remove from heat and add the softened gelatin. Stir until the gelatin is completely dissolved.
Discard the lemon zest and add the vanilla extract. Divide the cream mixture among twelve 6 ounce custard cups. Cover and refrigerate until the panna cotta is set. This should take at least 4 hours. You can refrigerate these overnight if you wish.
To make the raspberry sauce, puree the berries with their syrup, the sugar, and lemon juice in a food processor or blender. Strain the mixture through a fine sieve into a small saucepan. Bring the puree to a simmer over medium heat. Add the cornstarch mixture and cook, stirring frequently, until slightly thickened, about 2 minutes. Remove from the heat and let cool, then pour into a tightly sealed container and refrigerate. The sauce can be stored in the refrigerator up to 3 days.
To serve, dip the bottom of the custard cup into a bowl of hot water for 10 seconds. Run a thin knife around the edge of the cream. Invert the cream onto a serving plate. Repeat with the remaining custard cups.
Spoon some of the sauce around the creams. Serve immediately. Serves 12
INGREDIENTS
16 Ounces Ziti Pasta
4 Cups Marinara Sauce
15 Ounces Ricotta Cheese
8 Ounces Shredded Mozzarella Cheese – Divided
¼ Cup Grated Parmesan Cheese
Preheat oven to 350° F. Boil pasta for 10 to 20 minutes or until done. Be careful not to overcook the pasta. Drain pasta, but reserve ½ cup of the pasta cooking water and set aside. Mix marinara sauce, ricotta cheese and ½ cup pasta cooking water in a large bowl. Add the pasta and ½ cup of the mozzarella cheese and lightly mix. Spoon pasta mixture into a 13×9 inch baking dish that has been greased with olive oil. Sprinkle with remaining mozzarella cheese and the Parmesan cheese. Cover with foil and bake for 30 minutes. Uncover and bake an additional 10 minutes. Remove from the oven and cool for 5 minutes before serving. Serves 8
Classic Marinara Sauce
INGREDIENTS
3 Tablespoons Olive Oil
4 Cloves Grated Garlic
16 Ounces of Crushed Tomatoes
½ Cup Red Wine
½ Cup Water
1 Teaspoon Water
1 Teaspoon Salt
6 Torn Fresh Basil Leaves
Heat olive oil in a large skillet over low heat and sauté grated garlic for about 2 minutes. Be careful not to burn the garlic. Just as the garlic begins to turn brown, remove the skillet from the heat. Allow pan to cool and add the tomatoes, wine, water and salt. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer covered for about 20 minutes. Remove from heat and stir in basil. Serves 4
**You Can Use Canned Tomatoes If You Wish
Italian Meatloaf
INGREDIENTS
2 Tablespoons Olive Oil
1 Red Pepper (Seeded & Diced)
1 Diced Onion
4 Grated Garlic Cloves
1 Pound Ground Sirloin
2 Eggs
¾ Cup Bread Crumbs
1 Cup Grated Parmesan Cheese
1 Tablespoon Worcestershire Sauce
1 Tablespoon Balsamic Vinegar
2 Tablespoons Chopped Fresh Basil Leaves
1 Tablespoon Chopped Parsley Leaves
1 Teaspoon Salt
½ Teaspoon Fresh Ground Black Pepper
1 Cup Marinara Sauce
Preheat oven to 350° F. Heat 1 tablespoon of the olive oil in a medium sauté pan over medium heat and add the onions, garlic and peppers. Cook until just soft and remove to a plate to cool. When the peppers, garlic & onions are cool, combine all of the remaining ingredients together except for the marinara sauce. Pack the meat mixture in a greased loaf pan. Top with the marinara sauce making sure to spread evenly over the top. Bake for approximately 50 to 60 minutes. Remove from the oven and let rest for 5 minutes. Slice and serve. Serves 4
Veal Marsala
INGREDIENTS
½ Ounces Dried Porcini Mushrooms
½ Cup Boiling Water
¼ Cup Unbleached Flour
¼ Teaspoon Salt
¼ Teaspoon Fresh Ground Pepper
1 Pound Veal Scallops – Pounded to 1/8 Inch Thickness
3 Teaspoons Olive Oil
10 Ounces Sliced Mushrooms
1 Finely Chopped Shallot
2 Cloves Minced Garlic
½ Cup Dry Marsala Wine
¾ Cup Beef Broth
1 Tablespoon Butter
4 Teaspoons Chopped Fresh Parsley
Place the dried porcini mushrooms in a small bowl and pour in the boiling water. Let stand for 10 minutes until softened. Drain & chop.
Combine the flour, salt and pepper on a large plate. Dredge the veal in the flour mixture to coat. Shake off any excess flour. Heat 2 teaspoons of the olive oil in a large skillet over medium-high heat. Add the veal and cook until browned, about 1 to 2 minutes per side. Transfer to a platter. Heat the remaining 1 teaspoon oil and add the sliced mushrooms and shallot. Cook, stirring occasionally, until the mushrooms start to brown, 5 to 6 minutes. Add any leftover flour, the porcini mushrooms and the garlic. Cook for 2 minutes until the garlic starts to brown. Pour in the marsala and broth. Bring to a boil and cook until slightly thickened (2 to 3 minutes). Return the veal to the skillet and cook, turning once, until hot (1 to 2 minutes). Remove the skillet from the heat. Swirl in the butter until melted. Serve sprinkled with the parsley. Serves 4
