Preserves, Frittate, and Other Tasty Treats
Jams and Preserves | Brandied Fruit and Fruit in Syrup | Frittate | Stuffed or Cooked Fruit | Various Treats
Amarena Cherry and Blackcurrant Jam: Confettura
di Amarene e Ribes Rosso
Amarene are slightly sour cherries,
and work wonderfully with black currants in this jam.
Difficulty:
Easy
Apple, Apricot and Zucchini Relish -- Confettura
di Mele, Zucchine ed Albicocche
This is a little unusual by
Italian standards -- Artusi doesn't mention it, nor does Ada Boni -- but it is
tasty, and a nice accompaniment to boiled meats.
Difficulty: Easy
Apple Jam: Mele in Marmellata
Apple marmalade is easy to make and quite tasty.
Difficulty:
Easy
Apricot Jam: Conserva di Albicocche
Artusi's favorite, and he has you make peach jam the same way.
Difficulty: Easy
Apricot and Red Plum Jam: Confettura di
Albicocche e Prugne Rosse
Summer in a jar!
Difficulty:
Easy
Blueberry-Blackberry Jam, or Confettura di
Mirtilli e More
An inspired combination, and en excellent
excuse to go berry picking in August, when the fruit is at its
richest.
Difficulty: Easy
Caribbean Jam: Confettura dei Caraibi
When Artusi presented a recipe for banana ice cream in 1890
he began by describing bananas, which gives an idea of how exotic they were at
the time in Italy. They are common now, as are mangoes (which were unheard of
then), but this jam still does have a touch of the exotic about it.
Difficulty: Easy
Drunken Fruit, or Conserva Antica
Though one could call this brandied fruit, the term doesn't quite describe
it.
Difficulty: Easy
Fig Concentrate: Cotto di Fichi
A rich Puglian fig concentrate.
Difficulty: Intermediate
Fig Marmalade, or Marmellata di Fichi
Rich, sensual, and easy to make too.
Lemon and Apple Marmalade, or Marmellata di
Limoni e Mele
Lemon adds definition and depth to what would
otherwise be fairly plain.
Difficulty: Easy
Honey: Miele
Virgin Honey from
a beekeeper is vastly superior to the commercial stuff.
Peach Jam: Marmellata di
Pesche
Peache marmalade brings summer into the midst of winter.
Difficulty: Easy
Peach and Almond Jam: Confettura di Pesche e
Mandorle
Almonds are one of the most popular ingredients in
Italian sweets, and work nicely with peaches here.
Difficulty:
Easy
Prune Concentrate: Cotto di Prugne
A prune concentrate that's similar to cotto di fichi, but easier to make.
Difficulty: Moderate
Prune and other Jams: Conserva di Prugne ed
Altro
A collection of jam recipes, including plum, blackberry,
and... Cantaloupe.
Difficulty: Easy
Quince or Apple Jam: Conserva di
Cotogne
This jam will work well with either apples or quinces.
Difficulty: Easy
Runny Quince or Apple Jam: Conserva Liquida di
Cotogne
So will this.
Difficulty: Easy
Raspberry Peach Jam: Confettura di Lamponi e
Pesche
Raspberries and peaches make for wonderful
jam!
Difficulty: Easy
Strawberry Jam: Conserva di Fragole
Home-made strawberry jam is easy to make, and much better than the
commercial stuff.
Difficulty: Easy
Strawberry and Kiwi Jam: Confettura di Fragole e
Kiwi
You may be surprised to discover that Italy is one of
the world's major kiwi producers, rivaling New Zealand. No surprise that they
find their way into jam.
Difficulty: Easy
Summer Jam, or Confettura d'Estate
Summer in a jar!
Difficulty: Easy
Watermelon Marmalade, or Marmellata di Cocomero
A tasty reminder of summer.
Difficulty: Easy
Green Tomato, Apple and Grape Relish: Confettura
di Pomodori Verdi, Mele e Uva
Another tasty relish that will
work well with boiled meats and similar dishes.
Difficulty: Easy
Brandied Fruit and Fruit in Syrup
Brandied Chestnuts: Marroni al
Liquore
Delicious holiday treats that also make excellent
holiday gifts.
Difficulty: Easy
Brandied Figs: Fichi Sotto Spirito
Uncle Guerrando's spirited figs pack a punch. But are very good.
Difficulty: Easy
Brandied Peaches: Pesche in
Guazzo
Peaches drowned in a cognac-laced syrup.
Difficulty:
Easy
Castagne Confettate
An easy
recipe for marrons glacées, one of life's great joys.
Difficulty:
Easy
Marrons Glacés
A home
recipe for a delightful winter treat.
Difficulty: Itermediate
Mostarda
Mostarda, candied
fruit in a syrup, gains a healthy zing from mustard seed. It's common
throughout northern Italy, and likely goes a long way back.
Difficulty:
Intermediate
Mostarda
This particular recipe
is Dalmatian, and makes use of honey and quinces.
Difficulty:
Moderate.
Difficulty:
Peaches in Moscato Syrup
A rich,
delicate sweet white wine syrup works beautifully with peaches.
Stuffed Figs Calabrian Style, or Fichi Ripieni
alla Calabrese
Figs in syrup, stuffed with walnuts and
almonds: Rich and tasty.
Difficulty: Easy
Apple Frittata: Frittata Di
Mele Alla Borghese
A sweet frittata with apples, for dessert.
Difficulty: Easy
Matzos Frittata: Matzà Coperta
A tasty frittata with matzos that's an ideal Passover dessert.
Difficulty: Moderate
Sweet Frittata: Una Frittata Dolce
Most frittate are savory, but here's
one to close the meal with!
Difficulty: Easy
Cornetti & Brioches!
What
could be better for breakfast?
Difficulty: Intermediate -
Advanced
Sfingiuni, Sfincione, and Pizza Fritta alla
Siciliana
Several recipes for a classic Sicilain treat that
can be savory or sweet.
Difficulty:
Cubbaita
An Arab precursor of
nougat, made with honey, sesame seeds, and almonds.
Difficulty:
Advanced
Nougat: Torrone
A classic
Christmas treat made from almonds, honey, and egg whites.
Difficulty:
Advanced
Nougat with Almonds and Oranges: Torrone con
Mandorle e Arance
Another Sicilian variation on nougat, with
lots of candied orange peel.
Difficulty: Advanced
White Nougat: Torrone Bianco
A
Sicilian variety of nougat with pistachios as well as almonds.
Difficulty:
Advanced
Candied Citrus Peel: Scorci
'Ncilippati
It's tasty as is, and is a vital ingredient for
other desserts too.
Difficulty: Easy
Stuffed Oranges Sicilian Style: Arance Ripiene
alla Siciliana
Simple and elegant: oranges stuffed with
whipped cream and ground almonds.
Difficulty: Easy
If you haven't found
what you're looking for, please
ask!
Cakes
Pies & Tarts
Puddings &
Spoon Desserts
Biscotti & Other
Cookies
Frittelle, Cenci and other Fried
Delights
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