Category: Ricette

Ci scusiamo. Al momento non è disponibile alcuna traduzione italiana per questa pagina.

These are the cookies that I shared at the 2008 IFAFA Conference in Sacramento. -Linda Coda Brigante

Dough:

• 3/4 cup sugar
• 1 stick (1/2 cup) unsalted butter, melted
• 2 large eggs
• 1/4 cup milk
• 1 tsp anise extract
• 2 3/4 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/4 tsp salt
• Decoration: multicolored nonpareils

 

1. Heat oven to 325 degrees F. Coat baking sheet(s) with non-stick spray.
2. Dough: beat first 5 ingredients in a large bowl with mixer until blended. On low
   speed, beat in next 3 ingredients, until blended.
3. Drop rounded measuring teaspoons of dough 2 in. apart onto the prepared baking sheet(s). (I used a small ice cream scoop to make a ball.)
4. Bake 8 to 10 minutes until bottoms are light golden. (Be sure to pre-heat oven. I baked the cookies about 15 minutes, gently lifting the cookie to check the bottoms. Be sure not to over bake.) Remove cookies to a wire rack to cool.
5. Dip tops of cookies in Glaze and while wet, sprinkle with nonpareils. (Take a cookie, dip or spread glaze and then sprinkle. Do not glaze the batch and then sprinkle, the glaze will have already hardened.) Let set. Store airtight at room temperature up to 2 weeks or freeze up to 1 month.

Glaze

Whisk 1 cup confectioners’ sugar, 4 to 5 tsp milk and 1 tsp anise extract in a small bowl until smooth.

The recipe stated it made 80 cookies. Using the small ice cream scoop, it made 40 cookies.

Ci scusiamo. Al momento non è disponibile alcuna traduzione italiana per questa pagina.

Tasted this for the first time in Toronto, prior to driving to Buffalo , NY, for the 1997 IFAFA Conference. Got the recipe from the restaurant owner! -Jackie Capurro

• 1 lb. penne pasta
• 1/2 lb smoked pancetta* in one piece
• 1 stick of butter
• 4 oz brandy
• 8 oz vodka
• 1/2 pt. heavy cream
• 1/4 lb parmesan cheese, freshly grated or shredded
• 1 can of 28 oz peeled tomatoes
• salt and pepper to taste

 

Cut up the pancetta in small cubes and sauté in butter till crispy.
Pour the brandy over the pancetta; let simmer a couple of minutes, then flame CAREFULLY.  (Use a LONG fireplace match!)
Add the cream, then the tomatoes crushed with a fork.  Add the vodka, salt & pepper and cook for 20 minutes.
Pour over cooked pasta and add parmesan cheese.  Serve hot.

* Pancetta is Italian bacon, sometimes found at a good deli.  It is almost like unsliced bacon, but smokier. If pancetta is not available, thick-sliced smoked bacon makes an OK substitute.

Ci scusiamo. Al momento non è disponibile alcuna traduzione italiana per questa pagina.

Freshly-prepared home-made pesto is best, but you can substitute store-bought, usually found in a jar in the Italian/pasta aisle. -Jackie Capurro

Preparation time:  15 minutes

• 1   can (16 ounces) garbanzo beans, rinsed and drained
• 1   cup sour cream
• 2/3 cup prepared basil pesto sauce
• 1/2   cup chopped red bell peppers and/or drained sun dried tomatoes
• 2   tablespoons lemon juice
• 1/8 teaspoon ground black pepper
• Assorted crackers
• Assorted fresh vegetables, cut upCoarsely mash beans with fork or pastry blender. Stir in sour cream, pesto, red pepper/tomatoes, lemon juice and black pepper. Cover and refrigerate for 1 to 2 hours. Serve with assorted crackers and cut up fresh vegetables.Makes about 2-1/2 cups

Ci scusiamo. Al momento non è disponibile alcuna traduzione italiana per questa pagina.

What better combination than two of Italy’s tastiest ingredients: garlic and artichokes! -Jackie Capurro

• 1 cup marinated artichoke hearts, drained and finely chopped
• 1 cup freshly-shredded Parmesan cheese
• 1 cup mayonnaise
• 1 small can chopped green chili peppers, drained
• 4 cloves garlic, crushedMix all ingredients in bowl. Spoon into baking
  dish and bake for 20 minutes at 350 degrees F.
  Serve hot with crackers or Italian bread.

Ci scusiamo. Al momento non è disponibile alcuna traduzione italiana per questa pagina.

This is a torte, not a cake, and will stay quite flat. Be prepared for pointed questions about what happened to your cake … until people taste it. -Jackie Capurro

• 1 8-oz can almond paste
• 3 T flour
• 1/2 t baking powder
• 1/4 t salt
• 2 eggs
• 6 T dry-roasted sunflower seedsCrumble the almond paste into a large bowl with your fingers or a fork. With a mixer, blend in all the remaining ingredients except for the sunflower seeds.

  Spread the batter evenly in a 9-inch removable-bottomed cake pan that has been buttered and floured. Sprinkle the sunflower seeds over the top.

  Bake at 325°F for 40 minutes. Cool 10 minutes and remove outer rim of pan.  Wrap in plastic after torte has cooled.

  Serves 8.