- 3/4 c butter
- 3 eggs
- 1-1/2 c all-purpose flour
- 1 t baking powder
- 1/4 t ground nutmeg
- 3/4 c sugar
- 1/4 c amaretto liqueur
- 1 t finely shredded lemon peel
- 1/2 t vanilla
Syrup / Glaze
- 1/3 c sugar
- 1/4 c water
- 2 T brown sugar
- 2 T light corn syrup
- [1/2 c amaretto liqueur – optional]
Continue reading “Amaretto Cake”
These are the cookies that I shared at the 2008 IFAFA Conference in Sacramento. -Linda Coda Brigante
- 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
Continue reading “Italian Anise Cookies”
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.
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
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.
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.