Family Recipes

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This is always in work. Please visit again, as we will keep adding additional recipes. If you hold any of our family secret recipes, share them with me.

SEAFOOD

CALAMARI Stuffed Squid
Nancy Benedetto

8 calamari 3 cloves of minced garlic 1/4 C chopped parsley 1/4 C bread crumbs 1/4 C olive oil
16 oz Marinara Sauce (see below)

Use small fresh squid. Remove the head with tentacles and the wings from the main body. Clean squid well, removing the thin layer of skin, the inside cartilage and entrails, the eye and the beak from under the middle of the tentacles.

Chop the tentacles and wings finely. Add the garlic, parsley, bread crumbs and olive oil. Mix well. Stuff this mixture into the tubes (body), leaving about 1/2" unstuffed, to allow for expansion. Add to boiling marinara sauce and simmer covered for 5 minutes. Don't over do it, or they will become tough. A little crushed red pepper in the sauce can be added while simmering.

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CLAMS OREGANATO Baked Stuffed Clams
Andy Valrosa

1 cup bread crumbs
1/4 cup olive oil
2 cloves of garlic, crushed or chopped very fine
2 tablespoons chopped parsley
1 teaspoon paprika
24 cherrystone or littleneck clams, scrubbed
2 cups clam broth
2 lemons, cut into wedges

Pre-heat oven to 375 degrees. Combine bread crumbs, olive oil, garlic, parsley, and paprika in a medium bowl. Mix together well, mixture should be moist to the touch. Place clams in a baking pan and pack about 2 teaspoons of the bread crumb mixture loosely into each clam. Pour broth around clams, making sure not to cover clams and wash away bread crumb mixture. Place in oven and bake for 15-20 minutes until done. Transfer Clams to serving plates and drizzle a little of the juice from the baking pan on top of each clam. Serve with lemon wedges.

LINGUINI con Salsa Bianca Di Vongole (with White Clam Sauce)
Andy Valrosa

3/4 C olive oil 6 large cloves garlic, crushed or pressed 1/2 C chopped fresh parsley 1/4 C white wine 1 tsp. crushed red pepper 1 1/2 lb. (2 Cups) clams, chopped 1 C clam juice 2 lb. linguini

In a 4 Qt sauce pot, sauté the garlic in the oil. When garlic starts to swell (don't let it brown), add the parsley and red pepper. Continue to sauté for 2 more minutes. Add the clams, clam juice and the wine. Simmer for 10 minutes. Boil the pasta al dente. Strain the pasta, and then mix well with sauce. Enjoy!

Note - some people like parmesan cheese on this dish, and some think you should never add cheese to fish. Its your pallet.
serves 8-10 as a side dish, or 6 as a main dish, depending on how Italian you are!

SHRIMP SCAMPI Andy Valrosa

This is not your traditional scampi. A bit different, and maybe the most delicious scampi you ever had!

Jumbo shrimp (enough for 6 people) 1/2 C flour 1/2 tsp black pepper 1/4 tsp cayenne pepper 1/2 C olive oil 1/4 C butter 8 cloves minced fresh garlic 1/2 C minced parsley 1 shallot finely chopped 1/2 tsp oregano 1/4 C white wine 3 TBS brandy 1 TBS lemon juice

Butterfly the shrimp. In a small bowl, combine flour, pepper and cayenne. Mix and then dredge shrimp in flour. Sauté shrimp in olive oil for 2-3 minutes rotating them. DO NOT OVERCOOK. Place shrimp on broiler safe pan with tails pointing up. In the same pan that has the oil, melt the butter, sauté the garlic, shallot, parsley and oregano over low/med heat. Spoon the mixture over the shrimp. Return the pan to the heat and deglaze with the white wine, lemon and brandy. Ignite the brandy and when the flame dies down, scrape and bits that remain in the pan and pour over the shrimp. When you are ready to serve them, place under hot broiler for 2 minutes. Serve with tails up and finish with parsley sprigs for presentation.

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SMOKED SALMON Andy Valrosa

Not really a "Family Recipe, but here is how I make it

Brine: 2 C water 1 C soy sauce 1/2 C brown sugar 1/4 C rock salt 1 Tbs garlic powder 1 Tbs onion powder

Use Salmon filets, not thicker than 1". Soak salmon 24 hrs in brine. Remove and allow to dry a little. Smoke with wood chips, either Alder Apple is good for fish, till inside is done, 6-10 hours or so depending on your smoker and how thick the pieces are.

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FILET of SOLE Stuffed with Shrimp and Crab Andy Valrosa

Dover Sole 12 med. fillets    3/4 lb. small cooked shrimp     3/4 lb. crab meat (not the fake junk)    1/2 stick of butter   paprika
1/2 C Breadcrumbs     1/3 C chopped fresh parsley    4 cloves of garlic, crushed or pressed    1/2 tsp. black pepper     1 lemon
1 orange

In a mixing bowl, add the shrimp (chopped if not very small), the crab meat, melted butter, parsley, crushed garlic, and pepper. Mix well. Add the breadcrumbs, and mix very well. Lay the filets flat, and place a large heaping table spoonful near the center of each fillet. Flip one side of the fillet over the stuffing, then the other. Place a toothpick through the top to hold it in place. Sprinkle each stuffed fillet with paprika. Slice the orange and lemon, and place an orange slice and then a lemon slice on the toothpick, on the top of each fillet. Bake at 375 deg for 20-25 minutes. Serves 6

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SOUP:

LENTIL SOUP Mary Benedetto

1 bag dry lentils 1 cup sliced carrots 1 cup chopped onion 1 cup sliced celery 6 cloves garlic, crushed or pressed 2 bay leaves 1 tsp oregano 1 tsp basil 1/2 tsp thyme
1/2 cup fresh parsley, snipped 1 15oz can stewed tomatoes 6 cups of water

Combine all ingredients and simmer for 1 hour, or can be cooked in a crock pot on low for 6 hours

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ZUPPA di PESCE Seafood Soup
Andy Valrosa

It's like Bouillabaisse, but its ITALIAN!

For the Broth:

1 lb of fish (snapper, salmon or cod is good) 1 large onion, chopped fine 2 celery stalk, chopped 3 carrots sliced 1/2 bunch parsley, minced 2 qt water (potato, cubed, optional)

Combine ingredients and simmer for 30 minutes.

1 C chopped onion 4 cloves of minced garlic 1 small can crushed tomato 2 Tbs lemon juice 3 Tbs Butter 1 lb scallops 1 lb mussels 1 lb clams 1 lb shrimp 1 tsp saffron

To Prepare:

In a pot, sauté onions in butter till translucent. Add garlic, tomato and lemon juice and the fish stock. Simmer for 15 minutes uncovered. Add seafood and saffron, cover and simmer for 5 minutes.

I like to serve it with some brown rice in a bowl.

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ESCAROLE SOUP Mary Ingineri

For the meatballs -

1 lb. ground beef 1/4 C breadcrumbs 2 cloves garlic, crushed pinch of salt, pepper 1/4 C chopped fresh parsley
1/4 C grated parmesan or Romano cheese 1 egg

Combine ingredients and make little meatballs, about the size of a large grape.

6 cups of chicken broth 4 cups escarole, coarsely chopped 2 cloves garlic, crushed or pressed 1/2 tsp crushed red pepper grated parmesan cheese

In an 8qt pot, bring broth to a boil. Add escarole, garlic, red pepper and meatballs. Simmer for 20-30 min. Sprinkle parmesan on top when serving.

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SAUCES, DOUGH, VEGGIES & TRIMMINGS:

BRUSCHETTA con Pomodori Secci (with Sun dried Tomatoes) Andy Valrosa

1 C sun dried tomatoes 2 Tbs tomato paste 1/4 tsp crushed red pepper 6 cloves garlic, crushed 1/2 tsp mustard seed
1/2 C parsley, chopped 1 C extra virgin olive oil gorgonzola cheese Baggett or Italian bread

Put the sun dried tomatoes in a pot with about 2 cups of water. Bring the tomatoes to a boil and let them plump up for about 3-4 minutes. Drain immediately and let cool. Place the cooled tomatoes in a blender. Add all of the ingredients except for 1/4 cup of the olive oil. Blend on high speed until all of the ingredients are ground to a fine paste.

If the paste is very thick, like canned tomato paste, add the rest of the olive oil and blend again for 20 seconds or so. The resultant topping should be like whipped cream: spreadable but not stiff. Put the topping in the refrigerator for at least 4 hours. This will allow the garlic flavor to permeate the entire topping.

Slice the bread thin and place under broiler until lightly toasted. When ready to use, spread the mixture on bread. Place a piece of Gorgonzola over the spread. Broil for 30-60 seconds, just until the cheese is melted.

ESCAROLE & BEANS Andy Valrosa

6 cups water ham hock or prosciutto bone 4 cups escarole, very coarsely chopped 4 cloves garlic, crushed or pressed 1/2 tsp crushed red pepper 3 cups white beans (canned or dry) If dry, soak in water for several hours first grated parmesan cheese

Combine all ingredients except the escarole and parmesan, and simmer for 1 hour. Add escarole and simmer for 30 minutes. Sprinkle parmesan on top when serving.

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MARINARA SAUCE

Tomato Sauce (or fresh Roma tomatoes) 6-8 large leaves of fresh basil 1/4 C olive oil 2-3 cloves minced garlic
1/2 onion, finely chopped salt and pepper to taste crushed red pepper (optional)

Sauté onion in the oil till soft and clear. Add garlic and sauté an additional few minutes. Add the tomato sauce and simmer for 10 minutes. If you are using fresh roma tomatoes, cut them up and add them to the oil/onion/garlic, and simmer till they are cooked. Add the basil and simmer 5 more minutes.

MEATBALLS Mary Benedetto

2 1/2 lb. ground beef 1/2 C breadcrumbs 2 cloves garlic, crushed pinch of salt, pepper 1/2 C chopped fresh parsley
1/2 C grated parmesan or Romano cheese 2 eggs

Mix all ingredients. Make 12 meatballs. Fry till done, or if using for pasta sauce, you may cook the meatballs in the sauce without frying if desired.

MUSHROOMS (Stuffed) Denise Albertelli

12 large mushrooms 1 stick celery 1/4 C red pepper 1/4 C onion 2 cloves garlic, crushed butter 1 egg 3 Tbs chopped parsley
1/4 C breadcrumbs 1/4 C parmesan 2 slices prosciutto

Remove and retain the stem from the mushroom. Chop the stems, celery, onion, pepper, garlic and prosciutto. Combine and sauté in butter till tender. Remove from heat. Puree the sautéed veggies. Scramble egg and combine with all ingredients. Stuff the mushrooms, drizzle with olive oil, and bake at 350 degrees for 45 minutes.

35 calories each
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MUSTARD GREENS w Gorgonzola Andy Valrosa

1 lb mustard greens 4 cloves garlic 1/4 C Olive Oil 1/4 C Gorgonzola crumbled salt

Cut or coarsely chop greens. Boil for 5 minutes. Drain and set aside. Crush garlic and sauté in olive oil till garlic gets plump (not brown). Add greens and sauté for 5 minutes. Toss gorgonzola crumbles and serve.

OPTIONAL - add a can of beans, such as small white, kidney or black.

PIZZA DOUGH Josie Savacchio

5 C flour 2 C water 2 Tsp. yeast 2 Tsp. sugar 1/4 C olive oil

Mix all ingredients together, and kneed. This dough should be fairly soft (softer than most bread dough). Place dough in a large bowl and allow it to raise. Make your pizza and enjoy.

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SOPRESSATA Dried Sausage
Andy Valrosa

10 lb. trimmed Pork Butt 20 tsp. Salt 4 tsp. garlic powder 4 tsp. black pepper 4 tsp. crushed red pepper (optional)

Grind port using 1/2" grinding plate. Add salt, garlic and pepper. Mix with your hands extremely well. Stuff into casings. Use cotton string to tie sausage. Hang to dry. Hanging area must be 40 degrees F or less. For those who live in warm weather areas, you can hang the sausage inside the refrigerator for about 6 weeks, until hard and dried. Be sure the meat does not touch any metal shelves.

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TOMATO SAUCE FOR PASTA-with meat Andy & Grace Valrosa

For good sauce, use 2 types of meat, usually beef and pork. This can typically be meatballs and spare ribs. It can also be beef braciola instead of meatballs. See these recipes separately.

1/2 C olive oil 4-6 cloves garlic, crushed 10 fresh basil leaves 3 qt. tomato sauce 1 1/2 lb. meatballs 12-16 spare ribs
pinch of salt 1/4 C red wine (optional)

In the bottom of a 6-8 quart stockpot, sauté garlic in the olive oil. Just as the garlic begins to brown, add the tomatoes, wine if desired, basil and salt. Add the meatballs and spare ribs. Cook at a very slow boil for 2 hours, with a partially opened cover.

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RICOTTA Andy & Grace Valrosa

1 gal milk 1 qt heavy cream or 1/2 & 1/2 1/2 gal water 3/4 c white vinegar

Heat milk, Heavy Cream & water till it reaches 205 degrees (use a thermometer). Pour in white vinegar and stir across radius of pot ONCE or TWICE. When the cheese starts forming curd, (should take 15-30 seconds), remove from heat and let set for 15 minutes. Remove w slotted spoon, place in colander to drain. Remember that it will dry up more as it sits, so don't drain too much.

CAESAR SALAD Andy Valrosa

1/2 C extra virgin olive oil 1 tsp dry mustard 6-8 flat anchovies 2 egg yolks 1/4 C lemon juice 1/2 C grated Parmigiano or Romano cheese 2-4 cloves of garlic, crushed or pressed
Romaine lettuce (enough for 6-8 people) cut Croutons if desired

In a large bowl, put the anchovies. Use a fork to swoosh them into little pieces. Add the egg yolks. Mix into a paste. Add the lemon juice, mustard and garlic. Slowly pour the olive oil in while whisking it to ensure it blends well. Add the lettuce and toss well. Add the cheese and toss again. Serve with croutons if desired, or additional anchovies for presentation.

8 servings = 145 calories each

MAIN DISHES:

CHICKEN PARMIGIANO Andy Valrosa

3 lb. boneless skinless breasts 1 qt tomato sauce 1 lb. mozzarella cheese, shredded or thinly sliced breadcrumbs
1/2 C grated parmesan or Romano cheese 2-3 eggs 1/2 tsp. oregano 3-4 cloves of garlic, crushed oil

Prepare the chicken into cutlets, by slicing 3/8" thick. Then, gently pound the cutlets till they are less than 1/4" thick. Add half the grated parmesan/romano cheese into the breadcrumbs. Scramble the eggs. Dip each cutlet into the egg, then into the breadcrumbs. Fry in 1/2" of oil till lightly golden brown (don't overdue it).

Mix the garlic and oregano into the tomato sauce. Place a thin coat of sauce on the bottom of a baking tray. Add a layer of chicken, some grated cheese, mozzarella and some tomato sauce. Place a second layer of chicken, some grated cheese, mozzarella and tomato sauce. After the third layer, don't put any mozzarella. Cover with foil and bake at 350 degrees for 1 hour. Then remove the foil, and bake for 15 minutes, till the liquid starts to evaporate. Put a layer of mozzarella on top and bake for 5 minutes or till the cheese is melted.

This can be prepared ahead of time, placed in the refrigerator overnight, then reheated.

FOR VEAL PARMIGIANO, substitute veal cutlets for the chicken

CORNISH HEN OR CHICKEN BREAST stuffed with spinach & ricotta Andy Valrosa

4 cornish hens or 4 chicken breasts with skin 1/2 C onion, chopped 1 Tbs butter 1 lb fresh spinach (or 10 frozen pack) chopped 1/2 C Ricotta 2 tsp brandy 1/2 tsp oregano
1/2 tsp nutmeg dash of Tabasco

Stuffing Mix - Heat butter and sauté onions till soft. Add spinach and cool 10 min. Transfer to bowl. Add finely chopped livers from the hens. If you used chicken breasts, you can skip this step. Add remaining ingredients.

Prepare the hens or chicken breasts as follows:

Juice of 3 limes 1 Tbs brandy 1 Tbs olive oil 1/2 tsp oregano 1/2 C chicken broth

Wash and pat hens/chicken dry with paper towel. For hens, gently separate skin from breasts to form a pocket. Place the stuffing mix into the pocket formed, or for chicken breasts, under the skin. Mix brandy, lime juice, olive oil and oregano. Coat with the brandy/oil mixture. For hens, place on vertical roasting racks.

Bake in the oven at 350 for 1 hour for hens, 45 min for breasts.

EGGPLANT, STUFFED Andy Valrosa

2 medium-small eggplants    1/4 C olive oil    6-8 fresh basil leaves    1 1/2 lb. loose pork sausage    1/2 C breadcrumbs
8 oz crushed tomatoes    1/4 C grated parmesan or romano cheese      1/2 onion finely chopped    3 cloves of garlic, crushed
pinch of oregano, salt and black pepper    Mozzarella (optional)

Cut eggplant in half, lengthwise, do not peel. Scoop out eggplant halves, leaving about 1/2" of eggplant behind in the shell. Discard half of the removed eggplant, and chop the other half. Sauté the garlic and onion in the olive oil. Add the chopped eggplant, sausage, salt, pepper and oregano. Sauté until the sausage is cooked, about 5 minutes, keeping the sausage loose. Add half of the tomatoes. Remove from heat, and add the chopped basil leaves, breadcrumbs, cheese and stuff the 4 eggplant shells with the mixture. Place in a baking pan, and pour the remaining tomatoes on top of each eggplant. Place 1/2 C of water in the bottom of the pan, and bake, covered with foil, at 375 for 1 hour. Remove foil and bake another 15 minutes. Top with Mozzarella if desired.

EGGPLANT PARMIGIANO Andy Valrosa

4 medium-large eggplants 1 qt tomato sauce 1 lb. mozzarella cheese, shredded or thinly sliced flour
1/2 C grated parmesan or romano cheese 2-3 eggs 1/2 tsp. oregano 3-4 cloves of garlic, crushed oil

Prepare the eggplant by slicing 3/8" thick. Add half the grated parmesan/Romano cheese into the flour. Scramble the eggs. Dip each slice of eggplant into the egg, then into the flour. Fry in 1/2" of oil till lightly golden brown (don't overdue it). Place on paper towel to absorb excess oil.

Mix the garlic and oregano into the tomato sauce. Place a thin coat of sauce on the bottom of a baking tray. Add a layer of eggplant, some grated cheese, mozzarella and some tomato sauce. Place a second and third layer of eggplant, some grated cheese, mozzarella and tomato sauce. After the forth layer, don't put any mozzarella. Cover with foil and bake at 350 degrees for 30 minutes. Then remove the foil, and bake for 45 minutes, till the liquid starts to evaporate. Put a layer of mozzarella on top and bake for 5 minutes or till the cheese is melted.

This can be prepared ahead of time, placed in the refrigerator overnight, then reheated, and its even better!

MANICOTTI Mary Benedetto

For the pasta - 1 C flour    1 C water    2 eggs    (makes 10 - 12 Manicotti)
For the stuffing -    1 1/2 C ricotta    3/4 C shredded mozzarella     1/4 C grated parmesan or Romano    2 eggs
                            1/3 C chopped fresh parsley
Pasta Sauce,   1 1/2 C Mozzarella for topping

Preparing the pasta - combine all 3 ingredients in a blender and blend at low/med. speed till smooth. It should look like a thin pancake batter. Heat a very good frying pan, (one that is about 6 inches diameter on the bottom). Lightly grease the pan with butter. Add about 1/2 ladle of batter, immediately spreading it in the pan. You got to be quick. The crepe should be not over 1/8 inch thick. Cook about 1 minute, till the top is drying and loosing its shine. Flip for 5 seconds. (You can use a crepe maker if you have one)

Preparing the filling - scramble the eggs. Whip the eggs into the ricotta till smooth. Add remaining ingredients.

Place about 2-3 heaping tablespoons of cheese stuffing onto each crepe, in the center from end to end. Flip the ends over the cheese, forming a stuffed tube shape. Place in a baking dish with some pasta sauce on the bottom, and top with sauce. Cover with foil, and bake at 350 for about 30 minutes. Remove the foil, top with shredded mozzarella, and bake uncovered for an additional 15 minutes. Don't let the cheese burn.

215 calories each

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RACK OF LAMB Andy Valrosa

1 Rack of lamb, 7 or 8 bones, Frenched 1/2 C bread crumbs 3 cloves garlic, minced 3 Tbs fresh rosemary, chopped 2 Tbs Dijon mustard 4 Tbs Olive Oil Salt & Pepper

1 can of beef consume 1 tsp arrow root (or corn starch) dissolved in 1 oz cool water

Preheat oven to 450 with oven rack in the center.

Trim the lamb well, removing all the white stuff and fat. Sprinkle the rack with salt and pepper. In a hot skillet with 2 Tbs olive oil, sear all sides of the rack about 1 min on each side.

Deglaze the pan with the can of beef consume and add the arrow root to thicken. Let it simmer till reduced to half.

Combine the bread crumbs, garlic, rosemary, 2 Tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper in a bowl. Coat rack of lamb with Dijon mustard and then press onto herb mixture, totally covering the rack of lamb. Roast in the oven for about 12-14 minutes, till 135 degrees on your meat thermometer for med rare, 140 for medium. Remove and let rest for 5 min before carving. Carve into individual ribs, drizzle the sauce over them and serve with garlic mashed potatoes. Serves 2, 4 ribs each

150 calories per rib

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SORRENTINO Medallions of Veal or Beef with Eggplant
Andy Valrosa

1 1/4 C olive oil 4 slices of eggplant, 1/2" thick flour bread crumbs egg 4 veal scaloppine or beef (filet) 1/4" thick 2 Tbs butter 4 slices of prosciutto 4 slices of mozzarella 1 C sherry 1 C tomato sauce

Beat the egg. Heat 1 cup of the olive oil in a medium sauté pan over high heat. Dredge slices of eggplant in flour, then dip in the egg coating both sides. Turn the eggplant in the bread crumbs pressing firmly on each side. Place eggplant in oil and cook until browned on both sides. Remove eggplant and place on paper towels.

Heat remaining 1/4 cup of olive oil in large sauté pan over medium heat. Dredge both sides of the scaloppine in flour, shake off excess flour, then place into the pan. Sauté the veal until lightly browned on both sides, drain oil and return to heat. Add the 2 tablespoons of butter. On each slice of veal place one slice of prosciutto, one slice of eggplant, a little marinara sauce, then one slice of mozzarella. Add sherry wine, then place marinara on top of each slice of mozzarella, and season with salt and pepper. Simmer for about 5 minutes then place pan in oven.

Cook in oven at 350 until the mozzarella is melted. Remove pan from the oven and transfer the scaloppine to a warm plate. If the juices in the pan are thin and runny, turn the heat up to high and reduce them, scraping loose with a wooden spoon any cooking residue from the bottom and sides of the pan, until it has the density of sauce. Pour sauce over scaloppine and serve.

DOLCE - DESSERTS & COOKIES:

BISCOTTI Biscotti
Katheryn Stenger (Don't be fooled by the name. These are great!)

1 cup chopped hazelnuts 1 stick butter, soft 1 cup sugar Grated zest of one lemon 2 eggs 1 tsp vanilla 1 tsp lemon essence
2 cups + 2 TBS flour 1 tsp baking powder 1/4 tsp salt

Preheat oven to 350
Mix butter until creamy. Add sugar and lemon zest and mix until very fluffy (appx. 2 minutes). Beat in eggs one at a time, then vanilla and lemon
essence.

In a medium bowl, toss flour, baking powder and salt. Gradually add to egg/butter mixture, beating until smooth. Then fold in nuts.
Divide in 1/2. With floured hands, form the dough into 2 rectangles onto baking sheets (ungreased). Bake 30 minutes or until golden. Let cool at
least 15 minutes.

Using a really sharp, large serrated knife, saw biscotti into 1/2" bars (you should get between 10 and 12 bars per rectangle). Put one cookie sheet on the top rack and one on a lower one (bars should be on their sides). Bake 8-10 minutes, then switch racks so the opposite side of the bars get golden and dried out. Let cool completely before storing in an airtight container.

*try using orange zest/essence and almonds or dried tart Chukanut Cherries
and pecans in place of lemon/hazelnut.

CANNOLI Pastry
Andy Valrosa

CANNOLI SHELLS 1 3/4 C flour 1/2 tsp. salt 2 Tbl sugar 1 egg 2 Tbl butter (melted) 1/4C dry white wine 1 egg white

Sift flour, salt and sugar. Make a well in the center. Beat the egg. Pour the egg and butter into the well. Stir to moisten flour. Add wine a little at a time, till the dough begins to cling together. Form into a ball, cover and let stand for 15 minutes.

Roll dough out on board, about 1/16" thick. Cut into 3" - 5" circles (use a Tupperware bowl or other as a cutter). Wrap the dough around a cannoli form. Seal edge with egg white. Turn out ends to flair slightly. Deep fry in hot 350 degree oil until golden brown (about 1 minute). Remove and allow to cool about 10 seconds, then remove form. After shells are completely cooled, fill with ricotta filling (below). Sift powered sugar over shells and garnish ends with sprinkles if desired.

FILLING 4 C ricotta(2 lbs) 1 1/4 C powered sugar 4 tsp vanilla 1/2 C finely chopped citron 1/2 C finely chopped orange peel 1/4 C shaved or chopped chocolate

Whip ricotta until very smooth. Fold in remaining ingredients. Chill several hours.

CARTEDDATE Christmas Cookie unique to the little town of Bari
Mary Benedetto

CARTEDDATE 2 1/2 lb. flour (8 3/4 C) 1 1/2 tsp. baking powder 1/2 C sugar 1 C Olive Oil (heated)
1 C Sweet white wine (tepid) 3 tsp. cinnamon

    VINCOTTO        2 Qts purple grape juice     1 Qt prune juice     4 C sugar     1 lemon, sliced    1 apple, sliced
                        Optional - add some raisins and dried figs.

CARTEDDATE: Mix all dry ingredients. Add warmed oil and work into dough. Add wine and an equal amount of water as required to get good dough consistency (about 2 - 2 1/4 cups total liquid).

Roll dough to 1/16 " thick. Cut into strips 12-18" long X 1"to1 1/4" wide. CLICK ON THE THUMBNAIL PHOTO TO ENLARGE.

Fold each strip in half lengthwise, and pinch each end together, and every 1.5 inches, making a small pocket in between each pinch. With the folded edge down, roll each strip loosely, and pinch as needed to hold together, to form a rosette. The small pockets should remain open.

With the scrap pieces of rolled out dough, you can make little bows. Just cut a 1" slit lengthwise in the center and push one end thru the slit.

Allow to dry for an hour or so.

Fry in hot oil until golden and crisp.

VINCOTTO: Combine all ingredients. Bring to very slow boil (barely boiling) for 6-7 hours until thick and foamy on the surface. If fruit was added, strain. Dip each Carteddate into boiling hot Vincotto and place on wax paper to cool. Test one cookie before dipping all of them. The Vincotto should dry sticky after it cools. If it stays wet on the cookie, boil it more. Extra can be stored in jars for next year. You need about 1 Qt+ for 1 recipe of cookies.

PIGNOLI COOKIES Andy Valrosa

To make the Almond Paste:
1 1/2 C blanched almonds 1 1/2 C confectioner's sugar 1 egg white 1 1/2 tsp almond extract 1/4 tsp salt

Directions: Place almonds in a food processor; cover and process until smooth. Add the confectioners' sugar, egg white, extract and salt; cover and process until smooth.

To make the cookies:

1 pound almond paste 1 1/2 C Sugar 3 lg egg whites 1 1/2 c pine nuts/pinoli nuts

Directions: Crumble almond paste into mixing bowl, beat with hand held mixer until fine. Sprinkle sugar into almond paste and mix until incorporated. Beat in egg whites one at a time and continue beating until dough is smooth. Spread pine nuts on a plate. Roll dough out and then break into cookie size balls. Roll top side of cookie on pinoli nuts. Place dough balls on cookie sheets and press down slightly to flatten. Bake at 350 on greased cookie sheet until light brown, about 15 minutes

PIZZA DOLCE Easter Sweet Pie (this is a cheese cake but very different from American NY cheesecake)
Mary Benedetto

3 Lb. Ricotta 15 - 17 Eggs, separated 1 Tbs sugar for each egg + 2 8 OZ fresh orange juice 1/4 tsp. salt 2/3 C light rum Chocolate slivers or kisses (about 24)

Beat egg yolks till like custard. In a separate bowl, beat whites till stiff. In a separate large bowl, whip ricotta and sugar till creamy. Add yolks and whites a little at a time, while continuing to beat. Add salt, OJ, and rum. Butter 2 9" cake pans. Pour into pans, then drop about 12 chocolate kisses into each pan. Bake @ 300 F for about 2 hours, top should be brown. Let cool with door closed for 1 hour, then with door open for 1 hour.

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RICE PUDDING Denise Albertelli

1 C long grain rice ½ gal milk ½ pt heavy cream

Cook rice in milk/cream for about 30-35 minutes. Allow to boil…and stir curdles down into mixture. When Rice is cooked, add 1 cup sugar. Remove from heat. Add in 4 lightly beaten eggs. Add 1 tsp vanilla.

Fits in 3 qt bowl….add cinnamon and cool

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STRUFILLI Christmas cookies
Mary Benedetto

STRUFILLI 12 Eggs @ room temp 6+ C Flour, sifted 3/4 C vegetable oil 3 tsp. baking powder 3 Tbl. Sugar

HONEY COATING 24 OZ Honey 1 Tbl lemon juice 3/4 C water 3 heaping tsp. sugar

STRUFILLI: Beat eggs till frothy. Add oil slowly while beating. Add sugar while beating. Add baking powder. Add flour slowly while beating. Continue to beat until mixture becomes too thick to use beater, then knead with your hands. Continue to add flour till dough is soft and dry, and doesn't stick to your hands. Cut into small balls, then roll each ball into long rolls a little thicker than a cigarette. Cut each roll into 1/2" pieces. Deep fry till light brown.

HONEY COATING: Mix ingredients, boil for 5 minutes. Coat with honey coating.

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$1000 COOKIE Cookies
Jacqueline Benedetto

2 C SIFTED FLOUR 2/3 C SUGAR 1/2 TSP. BAKING POWDER 3/4 C BUTTER, softened 1 UNBEATEN EGG 2 TSP. VANILLA Jelly

SIFT DRY INGREDIENTS BLEND IN BUTTER, EGGS, VANILLA. PLACE ON LIGHTLY FLOURED PASTRY BOARD. DIVIDE INTO 4 PARTS SHAPE EACH INTO ROLL 13" LONG 3/4 " THICK. PLACE ON UNGREASED PASTRY SHEET 4" APART 2" FROM EDGE OF SHEET. MAKE IMPRESSION 1/4" deep X 1" wide, LENGTHWISE WITH KNIFE HANDLE. FILL W JELLY BAKE @ 350 15-20 MIN WHILE WARM, CUT EACH DIAGONALLY INTO 12 BARS.

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TIRA-MI-SU Dessert
Denise Valrosa-Albertelli

8 OZ Mascarpone Cheese 2 Eggs separated 3 Tbs sugar 4 Tbs heavy cream 2 sleeves of ladyfingers 8 OZ strong espresso 1/4 c Kailua (also try Grand Marnier or Cognac)

Mix Coffee and liquor. Dip lady fingers into coffee (not too soggy), and place on wax paper to air dry. Whip egg whites till stiff. In separate bowl, beat yolks and sugar till custardy. In separate bowl, whip heavy cream. In separate bowl, whip mascarpone. FOLD all ingredients together. In a 8X12 Pyrex dish, layer ladyfingers/cheese/lady fingers/cheese. Sprinkle with cocoa.

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Family Recipes