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Check out our NEW recipes from
Vicki Bailey,Gary
Mellilo and
Dick Berardino! (see
below)
AlsoNew!
1. Soppressata
Recipe from Sal Ranieri....Click here
2. Linguine with Shrimp,Squid,Scallops
and Tomatoes from Francis (Fran
)Blatterman....Click here
Gnocchi
from: Vicki Bailey
Dick Berardino passed your website
information to me when I inquired about possibly "donating" a
recipe. My husband's (Tom) grandfather and his three brothers came
here from Italy many, many
years ago. One of the recipes passed down is Tom's Grandma Palumbo's
gnocchi recipe. I thought I'd pass it along in case you can use
it for your website. You can clean it up as you wish - obviously
passed down orally.
1. Peel three medium potatoes, boil in salt water, and mash plain.
2. Add 12 eggs and beat (nowadays with an electric mixer).
3. Add flour (don't know exactly how much but it is a lot) until
it feels like cookie dough.
4. Roll into ropes and cut into 1 inch (but no bigger) pieces.
(You can use a floured fork to put ridges in them but my mother-in-law
never does). You will need to use more flour to keep everything
from sticking (but I was warned not to use TOO MUCH flour - how
much that is, I'm not sure. I haven't reached that point yet, I
don't think.)
5. Let stand 2 - 3 hours.
6. Boil gnocchi pieces in salt water until floating (20 minutes?),
then add to your favorite spaghetti sauce. (I prefer to keep both
separate so people can choose how much gnocchi and how much sauce
they personally want.)
Since this does make a lot, after the gnocchi pieces have stood
for 2 - 3 hours, you can place on a cookie sheet in the freezer.
Once frozen, place them into a container and store for up to 3
months.
I hope you enjoy these. This was one of the first recipes I attempted
after marrying my husband. They are very good and very filling.
Take just a few with sauce, then go back for more (if you have
room!).
Biscotti DiGreve in Chianti
From: Gary Mellilo
(Classic Tuscan Orange-Flavored Almond Biscotti)
Makes 24 cookies
Preheat the oven at 325.
2 cups of King Arthur all-purpose flour
1 cup sugar
1 tsp. baking soda
pinch of salt
2 eggs + 1 egg yolk at room temperature
1 tsp. vanilla
2 tsp. grated orange zest
1 1/2 cups toasted whole almonds
1 egg for glaze
To mix:
Toast the almonds lightly (about 10 minutes in the oven)
Put the dry ingredients (flour, sugar, baking soda, salt, and 1/2
the almonds) into a food processor and mix lightly.
Add the 2 eggs, yolk, vanilla, orange zest and mix until just incorporated
Do not over mix
Add the remainder of the almonds and pulse a few times.
The dough should be a shaggy mass
To bake:
Lightly flour your hands and a work surface.Transfer the dough
to the work surface and form into 2 to 3 inch wide logs
Use the remaining egg as a glaze and brush over the formed logs.
Bake the logs for 25 to 30 minutes
Remove from oven and allow to cool enough to handle
Cut the logs into diagonals about 1 inch wide
Return the cookies to the oven and bake for 12 minutes
When done remove from oven and cool on a wire rack.
******************************************************
Nana Berardino's Cookies (As written by my mother...may
she rest in peace.)
From: Richard S. "Dick" Berardino
1 1/2 c. sugar
1 1/2 tsp. vanilla extract, or 2 1/2 tsp. anise extract for flavor
1 c. shortening
4 eggs
1/2 tsp. salt
3 Tbsp. milk
4 c. of flour
4 tsp. baking powder
Mix all together. Roll into balls, about a teaspoonful of dough.
Place on a greased cookie sheet.
Bake 15 minutes in 350 degree oven or 10 minutes in 375 degree
oven; depends on your oven.
Glaze:
1 box of confectioners sugar
Hot water
1 tsp. vanilla
A few drops of food coloring of your choice
Dip cookies while still hot out of the oven into glaze then
into colored sugars, nonpareils, etc.
(yield 6 dozen)
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CHOCOLATE BALLS
From: Rosalinda Mannetta Gonyo
5 lbs. flour
3 tsp. ground cloves
5 c. sugar
3 c. shortening
3 tbsp. baking powder
3 orange peels, grated
1 1/4 c. cocoa
I shot glass rum or
12 eggs
4 tbsp. vanilla whiskey
I c. orange juice
3 c. coarse nuts (walnuts chopped)
Mix dry ingredients well. Add shortening, eggs, and wet
ingredients to make a stiff dough Form small balls. Bake
10 to 15 minutes in
350 degree oven. When cool, glaze with mixture of 2 to 3 tablespoons
orange juice, .1 shot =/whisky and 1 box confectioners' sugar
To keep moist, store in covered plastic container.
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DELICATE BISCOTTI
From:Mary Terzi
1 c. butter
2 1/2 c. flour, sifted
1/2 c. confectioners' sugar
1/4 tsp. salt
1 tsp. vanilla
1 c. ground nuts
Beat butter and sugar until blended. Add vanilla, flour, nuts, and
salt. Mix thoroughly and shape into balls. Bake in moderate oven
at 400 degrees for 10 minutes. Roll in powdered sugar while still
warm. Makes 8 dozen cookies.
******************************************************
BISCOTTI I
From: Frances Caliri
1 lb. butter
8 Ig. eggs, beaten
2 to 3 tbsp. each butter and shortening
2 tsp. vanilla
2 1/2 c. sugar
2 1/2 lb. flour
I pkg. Dream Whip
2 tsp. baking powder
In large bowl, put in butter and shortening. Add sugar, mix well.
Add Dream Whip then eggs and vanilla. Mix in flour and baking powder
to point dough doesn't stick to hands. (add more flour if necessary.)
Shape any way you desire. Bake at 350 degrees. After top pan is
browned, exchange with pan on bottom
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