Recipes Index - page 2
Quick Cannoli - Cannoli Spicci
Quick Cannoli, or Cannoli Spicci: If you lack the patience to make cannoli following the traditional recipe, this recipe will yield about 40 cannoli.
Sfinci di San Giuseppe
Sfinci di San Giuseppe: March 19 is San Giuseppe, the day the Church sets aside to honor Joseph, Mary's husband. Depending upon where you happen to be in Italy the day is either important or not; San Giuseppe tends to be more venerated in the South than in the North, and is especially important in Sicily, where people frequently turn to him for assistance when things become grim.
Fritters for Sant Joseph's - Zeppole di San Giuseppe
Fritters for Sant Joseph's, or Zeppole di San Giuseppe: March 19 is San Giuseppe, the day the Church sets aside to honor Joseph, Mary's husband. Depending upon where you happen to be in Italy the day is either important or not; San Giuseppe tends to be more venerated in the South than in the North, and is especially important in Sicily, where people frequently turn to him for assistance when thing become grim.
Cotto di Fichi & Cartellate
Niki writes: "I am looking for a recipe you may be able to locate. It is a dessert, a cookie in some aspects but not really. It is not a cake. It is a bow tie (lightly fried dough in the shape of taralli) but was covered in fig sauce."
Chickpea Ravioli -- Cavezune
Chickpea Ravioli, or Cavezune: And finally, A few people have written asking for recipes for chick pea ravioli. Here's a recipe from the Gargano Peninsula, in Puglia.
Fried Cream, or La Crema Fritta
Fried Cream, or La Crema Fritta: Crema fritta, fried pastry cream, is standard street food throughout the Veneto, and you won't find a market or fair in winter that doesn't have a stall with someone selling crema fritta, golden diamonds that are oh so sweet, and oh so tasty. To make enough for 4:
Fried Cream Sicilian Style - Crema Fritta alla Siciliana
Elise instead writes, "I'm looking for a recipe that my grandmother (Sicilian) used to fix when I was a little girl. Unfortunately, I'm the only one left in the family and I've lost the recipe! It was a custard that was poured into a square casserole after it was cooked, chilled in the refrigerator then cut in squares or diamond shapes dipped in egg and then coated with finely chopped nuts or bread crumbs, fried in butter and then set a-flame with brandy. Could you help?"
This is close...
Zipulas
Zipulas: Almost every Italian town and region has some specialty for Carnevale, the revels people hold to steel themselves for the privations of Lent (also known as Mardigras or Shrove Tuesday). This recipe is Sardinian, and though the ingredient list doesn't call for them, I've seen them with pastel-shaded confetti (candied almonds, not paper) pressed into them.
Carteddate with Honey - Carteddate al Miele
Carteddate with Honey, Carteddate al Miele: Carteddate are Carnival fritters, and are quite similar to cenci, though they do gain special touch from honey that brings some of the Greek pastries to mind.
Grappa Spirals - Spirali alla Grappa
Grappa Spirals, Spirali alla Grappa: These aren't as sinful as you might think; some of the grappa goes into the batter, and consequently most of the alcohol fries out, leaving a certain crispness behind, while the remainder is simmered with the jam, again loosing some of its potency. They'll be quite nice at Carnival, though you needn't wait for the holiday to enjoy them.
Vanilla Laced Apple Fritters - Frittelle di Mela alla Vaniglia
Vanilla Laced Apple Fritters, Frittelle di Mela alla Vaniglia: Fruit fritters are a delightful snack or dessert, and are among the classic Carnival treats too. The recipe calls for apples, but you can also use fresh pineapple, strawberries, bananas, and peaches.
Chiacchere
Chiacchere are one of the classic Carnival pastries that people enjoy before the privations of Lent. As is often the case when dishes are popular there are many versions of Chiacchere; this is from the Marche, and was presented at La Prova del Cuoco, a popular mid-day cooking show.
Orange Struffoli, or Struffoli all'Arancia for Purim
In Italy struffoli are generally assumed to be Neapolitan Christmas treats. However, the concept, firm fried dough, is universal, and this variation is traditionally made by the Jewish population of Padova come Purim.
Turtlitt - Fritters for Carnevale
There's no getting around it; January and February are dreary months in much of Italy, especially the Centro-Nord. Little wonder then that people would devise all sorts of pastries and treats to add some cheer to their days. These Turtlitt are treats from Romagna, and well suited to kids of all ages.
Apple, Raisin and Dried Fruit Fritters, Frittole di Mela, Uvetta, E Frutta Secca
Though the concept of sweet fritter might seem straight-forward, the range for variation is truly astounding. These, made with dried fruit, apples, and raisins, are tasty and a pleasant surprise when you bite into one. Like many other Italian frittelle, or fritters, they're traditionally made for Carnevale, or Mardi Gras, though they'll delight at any time of year.
Candied Orange Peel - Scorci 'Ncilippati
Candied Orange Peel, or Scorci 'Ncilippati: This method for candying orange peel will work with any kind of citrus fruit, and will provide you with the wherewithal to decorate cannoli, cassate, and pastries, and go into the fillings of any number of desserts, especially puddings.
Chocolate Covered Citrus Peel - Scorzette D'Agrumi Con La Cioccolata
The bitter sweetness of dark chocolate combines delightfully with the tangy sweetness of candied orange and lemon peel, and these chocolates are wonderful as snacks, though you can also serve them at the end of a substantial meal, to give those who would be prostrated by a richer dessert a tasty alternative. They're easy to make, too, and therefore are an ideal stocking stuffer. Just make a lot, and don't nibble, because if you do you won't stuff many stockings.
Iris -- Not Just a Flower
Iris -- Not Just a Flower: Got a request recently for A Sicilian pastry called Inis, described as "a fried dough nut filled with ricotta and chocolate chips" -- which I didn't find. However...
Chocolate-Covered Figs - Fichi al Cioccolato
Dried figs are an extremely popular winter treat in Italy. They're nice nibbled on, or perhaps stuffed with a walnut half, but one can also do more. In Piemonte they dip them in chocolate, for example.
Baci di Cherasco - Cherasco's Kisses
Torino may be the best-known chocolate town in Piemonte, but Cherasco, a town in the Province of Cuneo, certainly isn't second fiddle, and is also in the heart of hazelnut territory. This recipe will in theory produce enough chocolate kisses for four.
Rice Fritters - Frittelle di Riso
There are all sorts of Carnival (Mardi Gras) pastries in Italy. Here we have the traditional Florentine rice fritters, frittelle di riso, which are also especially popular on March 19th, to celebrate San Giuseppe.
Almond Paste -- Pasta di Mandorle -- Pasta Reale
Almond paste, also known as pasta reale (royal paste), is a common ingredient in many Italian cakes and pastries, and is also shaped into delightful sculptures by pastry chefs, especially in Sicily.
Precipizi - Italian Hanukkah Treats
This is an Italian Jewish Hanukkah treat. When cooked, they should resemble torrone (nougat).
Almond Paste -- Pasta di Mandorle
Almond paste, also known as pasta reale, plays an important role in the making of south Italian sweets and desserts.
Chestnuts in Spirits -- Marroni al Liquore
If you want something more elaborate than simple Marrons Glacés, you can make Marroni al Liquore, Chestnuts in spirits. The recipe makes a lot, so this could be a good Epiphany gift.