Extreme Cuisine

Cannoli

2 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon granulated sugar
1/2 cup butter or margarine
1 egg, slightly beaten
1/4 cup white wine
Vegetable oil
1 cup ricotta cheese
1 cup mascarpone cheese*
3/4 cup sifted confectioners’ sugar
1 tablespoon amaretto (optional)
3 (1 ounce) squares semisweet chocolate, grated and divided
1/4 cup sifted confectioners’ sugar

Combine first 3 ingredients in a medium bowl.
Cut in butter until mixture resembles coarse meal; stir in beaten egg.
Gradually stir in wine, mixing well.
Shape dough into a ball; cover and refrigerate 30 minutes.

Turn dough out onto a lightly floured surface; roll dough to 1/16 inch thickness.
Cut into 3 1/2-inch circles; roll circles into 5-inch ovals with a rolling pin.
Place a cannoli form down the lengthwise center of oval, and roll dough around form.
Moisten seam with water to seal.

Pour oil to a depth of 3 inches into a Dutch oven; heat to 350 degrees F.
Fry cannoli shells 1 minute or until golden brown.
drain on paper towels, and cool about 5 seconds.
Carefully remove cannoli form.
Cool shells completely.

Thoroughly drain ricotta cheese in a strainer, discarding liquid.
Place ricotta cheese in container of an electric blender or food processor, and process until smooth.

Combine ricotta, mascarpone cheese, 3/4 cup confectioners’ sugar, and, if desired, amaretto in a medium mixing bowl; beat at medium speed of an electric mixer until light and fluffy.
Fold in 2 grated squares of chocolate; chill 4 hours.

Pipe or spoon filling into shells.
Sprinkle shells with 1/4 cup confectioners’ sugar and exposed filling with remaining grated chocolate.
Serve immediately.

* As a substitute for mascarpone cheese, combine 2 (8 ounce) packages cream cheese, 1/3 cup sour cream, and 1/4 cup whipping cream; beat well.
Use 1 cup mixture for recipe, reserving remainder for other uses.

Grilled Stuffed Grape Leaves with Goat Cheese and Black Pepper

You can find find pickled grape leaves in large grocery stores or Middle Eastern specialty shops or fresh leaves at any winery in October.

12 bottled grape leaves, rinsed and dried
1 pound soft, fresh goat cheese, preferably Coach Farm
2 tablespoons freshly grated black pepper
1/4 cup extra-virgin olive oil
4 tablespoons balsamic vinegar
1 tablespoon chopped fresh thyme leaves

Spread 12 grape leaves on the countertop.

In a mixing bowl, blend the goat cheese and black pepper well mixed.
Place a generous tablespoon of goat cheese in the center of each leaf.
Fold in the sides of each leaf, then roll up burrito fashion and tie with kitchen string.
Drizzle 1 teaspoon olive oil over each and refrigerate for 1 hour.

Preheat the grill or light a charcoal fire.

Place the chilled packets over the medium hot part of the grill and cook until the leaves are just starting to char all over, 1 to 2 minutes per side.
Place 3 packets on each plate, drizzle with a teaspoonful of balsamic vinegar and a dusting of fresh thyme, and serve immediately.
(You may remove the strings before serving if you wish, but in Italy they’d probably leave them on.)

Serves 4.

Eggplant with Two Cheeses (Melanzane con Due Formaggi)

1/4 cup olive oil
1/3 cup all-purpose flour
1/4 teaspoon garlic salt
1 medium eggplant (about 1 1/2 pounds),
cut into 1/2-inch slices
1 (15 ounce) can tomato sauce
1/3 cup grated Parmesan cheese
1/2 teaspoon dried oregano leaves
2 cups shredded mozzarella cheese (8 ounces)

Heat oil in skillet until hot.

Mix flour and garlic salt; coat eggplant with flour mixture. Cook over medium heat, turning once, until golden brown, adding more oil if necessary.

Pour half the tomato sauce into ungreased 13 x 9-inch baking dish.
Add eggplant; sprinkle with Parmesan cheese.
Pour remaining tomato sauce over eggplant; sprinkle with oregano and mozzarella cheese.
Bake uncovered at 325 degrees F until hot and bubbly, about 25 minutes.

Piccata (Veal, Turkey or Chicken)

Posted by artsycook

4 cutlets of the meats above
1 large egg
1 tablespoon milk
2 cups breadcrumbs (regular or seasoned)
Margarine or butter
2 medium lemons
1 envelope chicken bouillon or
1 tablespoon chicken stock mix.
1/2 teaspoon salt
Dash of pepper

Pound out meat between wax paper to 1/4-inch thickness.
In a small bowl, combine egg and milk.
Place bread crumbs in another small bowl.
Dip meat in egg mixture and coat with breadcrumbs.

Melt 2 tablespoons margarine in a skillet, over medium/high heat.
Lightly brown cutlets on both sides, adding more butter or margarine as you go, and remove to a plate.

Reduce heat to low and add juice of 1/2 lemon, 1/2 cup water, bouillon or stock mix, salt, and pepper to the drippings.
Return cutlets and top with thinly sliced lemons.
Cover and simmer for 10 to 15 minutes.

Serve with lemon slices, pouring any leftover liquid on top.

Faccia de Vecchia (Old Woman’s Face)

1 (16 ounce) box Pillsbury hot roll mix or your
favorite one-pound bread machine roll recipe
1 cup hot water
2 tablespoons butter or margarine
1 egg
1 pound raw Italian sausage (mild or hot), casing removed
1 large, sweet onion, chopped
5 ounces shredded Asiago cheese or any hard, sharp grating cheese
Black pepper

Preheat oven to 350 degrees F.

If using roll mix, prepare as directed with water, butter and egg but skip over the dough rising step.
Roll the dough into a large rectangle, about the size of a jellyroll pan.
Dough will be quite thin, but be sure there are no holes.
Cover the rectangle with very small pieces of the sausage, flattening the pieces and dotting them all over the dough until you have used all of the meat.

Sprinkle the raw onion and then the cheese over the sausage in an even layer.
Sprinkle the top with black pepper to taste. Starting along the long side of the rectangle, roll the dough, jellyroll style.
As you roll, gently squeeze and stretch the dough until you have a log about 1 1/2 times as long as what you started with.
Slice the roll in 1/2-inch pieces and place on air-bake cookie sheet that has been coated with cooking spray.
Bake 20-25 minutes, or until golden brown and the sausage appears cooked.

Serves 12 to 14.

Nutrition values per serving: 269 calories, 14 g fat, 24 g carbohydrates, 1 g fiber, 11 g protein, 34 mg cholesterol, 487 mg sodium

Orange Balls (Pallottole d’Aranci)

6 large oranges, the peel only, cut into strips
1 cup granulated sugar
1 teaspoon vanilla extract
Superfine sugar
1 1/2 cups mixed nuts, finely chopped

Soak the orange peel strips in cold water for 24 hours.
Drain; place the peel in a saucepan and cover the strips with cold water. Bring the water to a boil.
Cook the strips for about 10 minutes, or until they are soft.
drain them.
Chop the orange peel fine and mix it with the granulated sugar in a saucepan.
Stir the mixture slowly over low heat until the sugar dissolves, then continue to cook it for about 10 minutes, or until it reaches the soft-ball stage on a candy thermometer.

Remove the pan from the heat.
Add the vanilla extract and mix thoroughly.
Cool the mixture.
Shape it into balls the size of small walnuts.
Roll the balls in the superfine sugar and then in the chopped nuts.

Veal Rolls, Roman Style (Saltimbocca alla Romana)

1 1/2 pounds boneless veal round steak, 1/2 inch thick
1/4 teaspoon dried sage leaves, crushed
1/4 teaspoon pepper
6 thin slices prosciutto or fully cooked smoked or boiled ham
2 tablespoons butter or margarine
1 tablespoon olive or vegetable oil
2 tablespoons all-purpose flour
1/2 cup Marsala or other dry white wine
3/4 cup water
1/4 teaspoon salt (optional)

Trim excess fat from veal; pound veal until 1/8 inch thick. Sprinkle one side of veal with sage and pepper; cut into 6 pieces, 4 or 5 inches square.
Place ham slice on seasoned side of each piece veal.
Roll up; secure with wooden picks.

Heat butter and oil in 10-inch skillet until hot.
Cook veal rolls over high heat until brown, 5 to 10 minutes.
Remove from heat.
Place rolls in single layer in ungreased 10 x 6-inch baking dish.

Stir flour into drippings in skillet; stir in wine, water and salt, if desired.
Heat to boiling; pour over rolls.
Cover and bake at 325 degrees F until tender, 35 minutes.
Garnish with parsley if desired.

Yields 6 servings.

Sicilian Cheese and Chocolate Cake (Cassata alla Siciliana)

Sponge Cake
1 (16 ounce) container dry ricotta cheese
1/4 cup granulated sugar
2 tablespoons milk
2 tablespoons orange-flavored liqueur
1/4 teaspoon salt
1/3 cup semisweet chocolate chips, chopped
1/3 cup finely chopped mixed candied fruit
Chocolate Mocha Frosting

Prepare Sponge Cake.
Beat ricotta cheese, sugar, milk, liqueur and salt in small mixer bowl until smooth, 2 to 3 minutes.
Stir in chocolate chips and candied fruit.
Cut cake into 4 (10 1/2 x 3 3/4 inch) rectangles.
Alternate layers of cake and ricotta filling, beginning and ending with cake.
Frost with Chocolate Mocha Frosting.
Yields 12 to 14 servings.

Sponge Cake
3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Confectioners’ sugar

Preheat oven to 375 degrees F.
Line 15 1/2 x 10 1/2 jellyroll pan with aluminum foil or wax paper; grease generously.
Beat eggs in small mixer bowl on high speed until thick and lemon colored, about 5 minutes.
Pour eggs into large mixer bowl.
Beat in granulated sugar gradually.
Beat in water and vanilla extract on low speed.
Add flour, baking powder and salt gradually, beating just until batter is smooth.
Pour into pan.

Bake until wooden pick inserted in center comes out clean, 12 to 15 minutes.
Immediately loosen cake from edges of pan; invert on towel sprinkled generously with confectioners’ sugar.
Carefully remove foil or wax paper.
Trim off stiff edges if necessary.
Cool on wire rack at least 30 minutes.

Chocolate Mocha Frosting
2 1/2 cups confectioners’ sugar
1/3 cup butter or margarine, softened
2 (1 ounce) squares unsweetened
chocolate, melted and cooled
2 teaspoons instant coffee
3 tablespoons hot water

Beat confectioners’ sugar, butter and chocolate in small mixer bowl on low speed.
Dissolve instant coffee in water.
Add coffee gradually; beat until smooth and creamy.
If necessary, stir in additional water, a few drops at a time.

Zeppoli

2 eggs
1 cup all-purpose flour
1 cup ricotta
Pinch of salt
2 teaspoons baking powder
1 1/2 teaspoons granulated sugar
1/4 teaspoon vanilla extract
Confectioners’ sugar

Beat all ingredients gently to combine.

Heat oil to 375 degrees F and drop batter in by tablespoonsful. Fry for 3 to 4 minutes.
They will turn over in the oil by themselves.

Drain on paper bags or paper towels, then roll in confectioners’ sugar.

Makes 4 to 6 servings.

Italian Meatloaf with Fresh Basil and Provolone

Posted by bettyboop50 6/7/01 5:32:18 am

Yummy and delish!

1 cup boiling water
1/2 cup sun-dried tomatoes
1/2 cup ketchup
1 cup bread crumbs, seasoned
3/4 cup finely chopped onion
3/4 cup chopped fresh basil
1/2 cup Provolone cheese, shredded, 2 ounces
2 large egg whites
2 garlic cloves, minced
1 pound ground round
Cooking spray
1/3 cup ketchup

Preheat oven to 350 degrees F.

Combine boiling water and tomatoes in a bowl; let stand 30 minutes or until soft.
Drain tomatoes; finely chop.

Combine 1/2 cup ketchup, breadcrumbs, and the next 6 ingredients (breadcrumbs through beef) in a large bowl.
Add tomatoes mixing well until totally blended.

Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray.
Spread 1/3 cup ketchup over meat loaf. Bake for 1 hour or until a thermometer registers 160 degrees.
Let stand 10 minutes before slicing.
Cut into 12 slices.

Yield: 6 servings (serving size: 2 slices).

Veal Scallopini

Posted by artsycook

Source: Recipe by Angelo Vento

2 1/2 pounds veal steak, 1/4 to 1/2 inch thick
1/2 cup flour
Salt and pepper
Paprika
Canola oil
1 can sliced mushrooms
1 bouillon cube
1 (8 ounce) can tomato paste, Italian seasoned
1 cup green peppers, chopped
1/2 cup chopped onion (optional)
8 ounces spinach noodles

Pound meat to tenderize and cut into serving size pieces. Combine the flour with salt, pepper and paprika to taste.
Dredge meat in flour mixture to coat.

Heat 2 tablespoons canola oil at a time in a large skillet and brown meat slices until golden brown.

Drain mushrooms and add enough water to the liquid to equal 1 cup.
Put liquid into a small saucepan and bring to a boil (or in a glass measure in the microwave).
Add bouillon cube to liquid to dissolve.

Preheat oven to 350 degrees F.

Put meat in a large baking dish and pour boiling liquid over meat.
Bake in preheated oven for 30 minutes.
Combine tomato sauce, mushrooms, green peppers and onion (if using) and pour over meat. Return to oven and bake an additional 15 minutes.

Cook spinach noodles as directed and drain.
Stir the sauce in the meat pan, drizzling over meat.

Serve over noodles.
Serve fresh grated parmesan over dish if desired.

Grissini

Yield: about 20

1 1/2 teaspoons active dry yeast
1 tablespoon honey
1 1/4 cups warm water (95 to 105 degrees F)
2 tablespoons olive oil
3 cups all-purpose flour
1 1/2 teaspoons salt
Semolina flour for dusting
1/2 cup sesame or poppy seeds (optional)

Combine the yeast, honey, and warm water in a mixer bowl.
Set aside until foamy, about 10 minutes.
Stir in the olive oil.
Using the paddle attachment, mix in the flour and the salt until combined.
Using the dough hook, knead the mixture on low speed for three minutes.

Lightly flour the work surface and using your hands, pat the dough out to a 14 x 4-inch rectangle.
Brush the top lightly with olive oil.
Cover it with plastic wrap and let rise until double, about 1 hour.

Preheat the oven to 425 degrees F.

Dust the surface of the dough with semolina flour before cutting and stretching*.
Cut the rectangle crosswise into four equal portions and then cut each portion into five 4-inch lengths, about the width of a stubby finger.
Stretch each piece to the width of a baking sheet and place the pieces a few inches apart on lightly oiled baking sheets.
Bake 20 minutes.
Cool on racks.

*Variations: Instead of the semolina flour, you can sprinkle the dough with sesame seeds for Grissini Siciliani or poppy seeds for Grissini al Papavero before cutting and shaping.

Sunday Night Lasagna

Sauce
2 medium-size onions, diced
2 red bell peppers, diced
2 tablespoons minced garlic
2 tablespoons olive oil
1 1/2 pounds ground beef chuck
1 pound ground pork or spiced turkey sausage
1 (2 1/2 pound) can Italian plum tomatoes, crushed
12 ounces tomato paste
1 tablespoon finely-grated orange zest
2 teaspoons granulated sugar
2 teaspoons dried oregano
2 teaspoons dried basil
1/4 teaspoon red pepper flakes

Cook onions, peppers and garlic in olive oil in a large pot over medium-low heat for about 10 to 15 minutes or until wilted and golden, stirring.
Add meat in small clumps and brown well over medium heat, breaking it up with a fork.
Stir in remaining sauce ingredients; bring to a boil.
Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 3 hours.

Béchamel Sauce
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups milk, scalded
1/8 teaspoon nutmeg
Salt and pepper, to taste

Melt butter in a heavy saucepan; whisk in flour.
Cook over low heat, whisking, until fully blended, about 2 to 3 minutes.
Add milk in a slow stream, whisking constantly until smooth.
Cook, whisking constantly until thickened, 4 to 5 minutes.
Add nutmeg, salt and pepper.

3 1/2 cup ricotta cheese
2 tablespoons chopped parsley
1 tablespoon dried oregano
3/4 teaspoon ground nutmeg
Salt and pepper, to taste
8 lasagna noodles, cooked
2 cups (1/2 pound) grated mozzarella cheese

Preheat oven to 350 degrees F.

In mixing bowl, combine ricotta, parsley, oregano, nutmeg, salt and pepper; stir well.
Place 2 cups of the Sauce in a 13 x 9-inch baking dish.
Arrange 4 lasagna noodles on top of sauce.
Over the noodles, spread half of the ricotta mixture, 2 cups Sauce and 1 cup Béchamel Sauce, then sprinkle with 1 cup mozzarella. Repeat with remaining noodles and ricotta, 2 cups Sauce, remaining Béchamel sauce and mozzarella.
There will be some Sauce left over.

Cover dish loosely with aluminum foil, place on a baking sheet and bake for 30 minutes.

Remove foil and bake 15 minutes more or until cheese is melted and bubbly.
Remove dish from oven and allow to rest 10 to 15 minutes before serving.

Stromboli

Posted by Angel On Earth 8/15/2001 10:17 pm

2 egg yolks (save whites)
1 tablespoon grated parmesan cheese
1 tablespoon parsley flakes
1/2 teaspoon garlic powder
1 tablespoon oregano
1/4 teaspoon pepper
2 tablespoons oil
Onions, pepperoni, mushrooms
2 cups mozzarella cheese
1 loaf frozen bread dough (thawed)

Preheat oven to 350 degrees F.

Divide bread dough into two halves.
Roll each half out to form a rectangle.
Mix first 7 ingredients together and spread evenly on dough.
Then layer on onions, pepperoni, mushrooms, or any other ingredients you like.
Top with mozzarella cheese.
Fold dough over and pinch together.
Then brush with egg whites.
Bake for 30-40 minutes.

Cheese-Stuffed Mushrooms

Look for the best looking mushrooms you can find.
Serve these piping hot.

24 medium-size mushrooms
1/4 cup finely chopped scallions (with tops)
1 clove garlic, minced
1/4 cup butter or margarine
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons snipped parsley
1/2 teaspoon salt
1/2 teaspoon dried basil leaves
1/4 teaspoon pepper

Remove stems from mushrooms; mince stems finely.
Cook and stir mushrooms stems, scallions and garlic in butter over medium heat until tender, about 5 minutes.
Remove from heat; stir in remaining ingredients.
Fill mushroom caps with stuffing mixture.
Place mushrooms, filled sides up, in greased baking dish.
Bake at 350 degrees F for 15 minutes.

Serve hot.

Almond Paste Cookies

1/2 pound almond paste
2 egg whites
1/2 cup granulated sugar
1/2 cup confectioners’ sugar
1/4 cup all-purpose flour
Pinch of salt
2 ounces slivered almonds
Maraschino cherries

Mix almond paste and egg whites with hands.
Add dry ingredients and mix well.
Roll into balls; roll into slivered almonds.
Place on foil lined cookie sheet.
Press thumbprint into ball.
Place 1/2 or 1/4 maraschino cherry in indentation.
Bake at 300 degrees F for 15 to 20 minutes.

Roasted Onions

4 large yellow onions, unpeeled
Vegetable oil
1/4 cup butter or margarine
1 teaspoon dried rosemary, crushed, or
1 tablespoon snipped fresh rosemary

Trim both ends from onion; prick each onion several times with fork.
Brush with oil.
Place onions in greased 10 x 6-inch baking dish.
Bake uncovered at 350 degrees F until tender, about 1 1/4 hours.

Carefully remove skin from onions; place onions upright in serving dish.
Cut each onion about halfway through into fourths; separate slightly.
Heat butter and rosemary until butter is hot. Pour over onions.

Yields 4 servings.

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Pana Peppate (Peppatile — Italy)

These cookies will be hard and chewy.

3 cups flour
1 pound honey
1 pound whole almonds, toasted*
1 teaspoon black pepper (more if you like)
1 teaspoon cloves
1 teaspoon cinnamon
Rind of one orange, grated
1/2 teaspoon baking powder

* Toast in a single layer at 350 degrees F for about 15 minutes. Watch carefully so they do not burn.

Mix flour and nuts.
Add pepper, cloves, cinnamon, orange rind and baking powder.
Put honey (bottle and all) into hot water to liquefy.
(Can put into microwave, without the cap.) Mix honey with other ingredients.
Shape dough into 4 flat sausage-shaped loaves. Bake on cookie sheet at 350 degrees F for 30 minutes.
Remove from oven and immediately slice very thin, about 1/4 to 1/8 inches thick.
(Use thick pot holder, or wear gloves, if you have to). While slicing one, store the others in turned-off oven to keep warm.

NOTES: These keep well.
Wrap in plastic wrap and place in airtight containers.
Dough can be shaped into more than four loaves if you want to make them for gift-giving or to make them easier to handle.

Wine Custard (Zabaglione)

Eat this thin custard freshly made and warm.
It is also a wonderful sauce for fresh berries, plain cake or fruit-filled crèpes.

4 egg yolks
1 egg
1/3 cup granulated sugar
1/3 cup Marsala wine or sherry
Dash of salt

Beat egg yolks and egg in small mixer bowl on high speed until thick and lemon colored, about 3 minutes.

Gradually beat in sugar, scraping bowl occasionally.
Beat in wine and salt on low speed.
Pour mixture into top of double boiler. Add enough hot water to bottom of double boiler so that top does not touch water.
Cook over medium heat, stirring constantly, until slightly thickened, about 5 minutes.
The water in the double boiler should simmer but not boil.

Remove from heat.
Serve immediately.

Yields 4 to 6 servings.

Pizza Rustica (Italian Easter Pie)

Filling
2 cups cooked, smoked ham, cubed
2 cups cooked Italian sausage, sliced
1 cup Mozzarella cheese, cubed or shredded
1/2 cup chopped parsley
4 hard boiled eggs, peeled and chopped
1 cup Ricotta cheese
3 eggs, uncooked
Salt and freshly-ground pepper, to taste

Mix all chopped ingredients in large bowl.
Place uncooked eggs and Ricotta cheese in blender container and mix on medium speed for about 1 minute.
Add to the chopped ingredients and combine well.

Crust
4 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated yeast
1/4 cup olive oil
1 1/2 cups hot tap water

Place flour and salt in large bowl.
Combine hot water, oil and yeast in measuring cup with a fork.
Add to flour and mix well.
If dough is dry, add water as necessary.
If dough is too sticky, add flour, one tablespoon at a time.
Knead until dough forms ball. Leave in the bowl in warm place to rise until double in volume. Punch down before rolling.

Divide dough in half and roll to fit a large pie pan or 15-inch pizza pan.
Place one circle on bottom of pan.
Top with the filling, pressing out all air pockets.
The pie will look too full.
Top with remaining dough.
Trim around pan with knife leaving about 1 inch extra all around.
Press edges to seal and tuck sealed edge in all around pan.
Prick top with fork several times to make air holes. Bake in a preheated oven at 400 degrees F for 20 minutes, then reduce oven temperature to 350 degrees F and bake an additional 30 minutes.

Serves 6 to 8.