| Great Italian Cooking

Eggplant Rollatini

10:01 AM |

EGGPLANT ROLLATINI RECIPE

INGREDIENTS:

For the Eggplant

2 large eggplants, sliced length wise into ½" to ¼" inch slices, 10 -12 slices (First cut 1" off the tops and botttoms and disCard)
SALT
PEPPER
OLIVE OIL

For the Filling

1 CUP RICOTTA CHEESE
1/2 CUP MOZZARELLA, GRATED
2 EGGS
3 TBS. CUP FRESH BASIL, SLICED, PLUS MORE FOR GARNISH
1 TSP. SALT
1/2 TSP. PEPPER
1/4 CUP PARMIGIANO OR ROMANO CHEESE, GRATED
ZEST FROM 1 FRESH LEMON (OPTIONAL)

THE FINAL STEP

1 1/2 CUP MARINARA SAUCE
8 OZ. MOZZARELLA, THINLY SLICED (ONE SLICE FOR EACH ROLLATINI)
OLIVE OIL

PREHEAT OVEN TO 425 DEGREES F

MEANWHILE IN A BOWL, COMBINE ALL THE INGREDIENTS FOR THE FILLING AND SET ASIDE.
SPREAD 1/2 CUP OF MARINARA ON BOTTOM OF A BAKING DISH (9" X 13") EVENLY.

TAKING ONE PIECE AT A TIME, ASSEMBLE BY PLACING AN EGGPLANT SLICE ON A WORK SURFACE.
SCOOP 2 TBS. OF THE RICOTTA FILLING AT ONE END CLOSE TO YOU. (THE WIDER END)
CAREFULLY ROLL EGGPLANT LENGTHWISE AND PLACE IN THE PREPARED BAKING DISH, SEAM SIDE DOWN.
CONTINUE WITH REMAINING EGGPLANTS AND FILLING.

EVENLY SPOON THE REMAINING MARINARA (1 CUP) OVER THE ROLLATINIS.
TOP WITH MOZZARELLA AND LIGHTLY DRIZZLE SOME OLIVE OIL OVER THE TOPS. BAKE 25 TO 30 MINUTES, UNTIL SAUCE IS BUBBLING AND CHEESE IS MELTED.
REMOVE FROM OVEN, LET SET FOR 5 MINUTES. GARNISH WITH SOME FRESHLY CHOPPED BASIL (OPTIONAL). SERVE WITH ADDITIONAL GRATED PARMIGIANO OR ROMANO CHEESE, SOME ITALIAN BREAD OR BREADSTICKS AND ENJOY!

photo by a wonderful family member, frances.

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Zeppole Recipe

11:26 AM |

Zeppole Recipe

Ingredients:

2 cups of warm water 110 degrees

1 Large egg

1 tsp. salt

1 TBS. sugar

1 packet of yeast

1 tsp. vanilla extract (optional)

Approximately 2 cups of All Purpose unbleached flour

In a large bowl add the first 5 ingredients above, stir and wait for the yeast to start to bubble (between 5 and 10 min.) then start adding the flour a little at a time until the mixture becomes like a 'loose gelatin' consistency. Mixture should shake like Jello.

Cover bowl with Saran Wrap or a clean towel and set aside in a warm spot in the kitchen for about 1 1/2 hours.

Now your ready to fry. Fry in enough vegetable oil 400 degrees so they can float. I use a deep fryer. Using two spoons, use one to scoop about 1 TBS.. of the batter and the other spoon to help drop it into the oil. Work in batches a few at a time, as they float to the top use a slotted metal spoon turning them until they're lightly golden and crispy. Using the slotted spoon, drain and place zeppoles on brown paper bags to drain for 1 minute. Serve by placing a few in a Brown paper lunch size bag, sprinkle with 10x confection sugar, close top of bag and shake to cover zeppolies completely. Enjoy.

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10:49 AM |

Spaghetti and Meatball Cupcakes

This recipe is so fun and easy. Great for children and the kid inside you that screams "I want spaghetti and meatballs". This is an awesome way of enjoying an old favorite in a whole new fashion. One day I was looking at my cupcake pans and said to myself "I could make anything in those things" and it hit me. Spaghetti and Meatball Cupcakes!!!!!!! You can serve these for breakfast, lunch or dinner. Served hot, warm or cold. And the possibilities are endless by adding your favorite sauce, toppings, etc. Enjoy one of my new Great Italian Cooking recipes.

Ingredients:

1 pound of Angel Hair pasta (cooked and drained.)
2 cups of your favorite pasta sauce.
1/2 cup of your favorite grated cheese. (Parmigiana/Romano)
12 1/2" cubes of mozzarella cheese
12 1" sized meatballs (cooked)

Olive oil to lightly coat cupcake pan.

Preheat Oven to 400 degrees.

Cook pasta according to directions. Strain and rinse with cold water. Drain completely of excess water. In a Large bowl combine Pasta, Sauce and Romano cheese and mix well. Lightly spray or coat inside of each cupcake pan with oil. Using a Tablespoon size spoon and fork, start twirling pasta around fork using the inside of the spoon to form a large round ball of pasta. Carefully place into a cupcake opening. Try and fill slightly above the rim of the cupcake pan and to keep the remaining balls of pasta the same size and shape. Once you have filled your pan, carefully push a cube of mozzarella into the top center of the spaghetti making sure it's level with the pasta. Now top each one with a meatball pushing down lightly forming a nest so the meatball won't fall off. Bake for 20 minutes. Wait a few minutes for the Spaghetti to cool down and serve warm with lot's of smiles. Enjoy.

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Pignoli Cookie Recipe

4:36 PM |

PIGNOLI COOKIES RECIPE

These cookies are so scrumptious and are a family favorite.

I remember these cookies served on special occasions.

You can smell the pignoli nuts baking as the house fills with a sweet almond aroma.

Served with milk, espresso, coffee or your favorite Italian Liqueur,

these will leave memories behind for a lifetime.
(NOTE: Make cookie dough in advance, it must be COLD just before forming cookies. refrigerate a few hrs. or even overnight. This recipe is so easy except you can't rush the process )

Cookie Dough Mix:

8 oz almond paste, Box or canned in bakery aisle

1 cup regular white sugar
2 Large eggs (Room Temp., Whites only), (Not Extra large Nor Jumbo eggs, just large size.)
2 Tsp. Amaretto Liquor

Topping:
1 cup pine nuts lightly warmed (For topping cookies)

Making Cookie Dough: With a food processor or mixer place Sugar and Almond Paste (Break or cut paste into 1 inch cubes or pieces) and mix together by pulsing, then on high until the Paste and Sugar resemble a moist/dry crumbly mixture with no lumps of almond paste. Place in a large glass bowl and set aside. Next step.
In a separate (preferably copper, Avoid aluminum bowls) bowl add the two Egg Whites. Using a beater with whisk or beating attachment start mixing at a slow speed and gradually move up to a high speed until stiff peaks form. (When the egg whites get white and fluffy..STOP!!! Over-beating will just liquify again. Stiff peaks are when the beaters or whisk are lifted out of the egg whites, the peak will stand erect and not bend/fall over)
Now add the stiff peaks(fluffy egg white mix) and 2 tsp. of Amaretto to the Bowl with the Sugar/Almond paste mixture (Using a rubber folding spatula) softly and slowly, fold the egg whites into the batter completely. Once completed, cover with plastic wrap and place in the refrigerator at least 3 hrs. or over night.

When ready to bake cookies preheat oven to 335 degrees. (Keep cookie mix in refrigerator till the final step.

Using a DRY no-stick pan. Over medium heat warm (shaking the pan to heat all sides) pine nuts until they look glossy/wet to release their natural oils. (You are not toasting, just releasing their natural oils) Immediately pour pine nuts into a shallow plate and let cool completely.

Cover cookie/baking sheet with aluminum foil shiny side up and spray with butter flavored non-stick spray.

Final Step:

Remove cookie mixture from refrigerator. Working quickly. Using a teaspoon, scoop out a slightly rounded teaspoon of the cookie paste, roll into a small ball and then press each ball into pignoli nuts flattening balls slightly. Coating only one side of the ball with a few pine nuts.

Place cookie dough balls with nut side up onto the baking pans about 1 inch apart from one another. Once the cookie sheet is full bake 25-30 minutes or until lightly golden brown. (If you have left over cookie mixture or are making a double batch, cover bowl and place back into the refrigerator till you are ready for another batch).

Remove baking pan and set entire pan on wire rack. Wait till cookies are completely cooled before removing cookies.

Optional: Using sifter, lightly dust 10X powdered sugar over the cookies when completely cooled.

Makes 18-24 cookies.

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Authentic Italian Pizza Recipe

5:48 PM |

Authentic Italian Pizza Recipe

Authentic Italian Pizza Recipe.

This pizza recipe is really easy. I make my dough and sauce a day or two in advance and everyone who I have made it for never leaves a crumb behind. The smell of the pizza is so good it warms your home with such goodness the aroma will have your mouth watering. I hope you enjoy and have a fun making your very own pizza.

(Makes three 12" pies or two large 16" pies) You'll be making pies like a pro before you know it.

The Basic Dough:
You can mix by hand or with your bread machine. I use my bread machine because it kneads and rises the dough at the right temperature and doesn't make a mess.

Hand Mixing Method. In a large bowl add the ingredients. Using a wooden spoon mix until a dough forms. Transfer dough to a floured work surface and knead for 6-8 minutes till a smooth ball forms.Adding more flour if needed while working the dough. Place dough ball in large deep bowl lightly coated with olive oil and coat both sides of dough. Cover top of bowl with plastic wrap or towel and let rise for 2 1/2 hrs or dough has doubled in size at room temperature.

Bread machine method.

Add all ingredients in order to the bread machine on dough cycle (Mine has a pizza dough cycle which does NOT cook the dough.) with dough paddle in place , hit start and wait till the the timer goes off. And your ready to make dough balls and store them .

Ingredients:

1) 1 cup and 2 tablespoons of Luke warm water. (I use IMPORTED Natural Water from the mountains / bottled at the source in Tuscany Italy. ACQUA PANNA is the name. Most Large grocery stores carry this.)

2) 2 Tsp. of active dry yeast. ( I use SAF Instant Yeast - Red Label (I buy online) which I store in a Tupperware in the refrigerator)

3) 2 cups of King Arthur bread flour. ( I use 2 3/4 cup of Antimo Caputo 00 Pizzeria Flour. (I buy online) you need more of this flour because it is milled very fine.)

4) 1 teaspoon salt (fine sea salt is what I use)

Once your dough is ready to be stored for the cold rise. Cold Rise is letting the dough rise again in the refrigerator.

Take three 8 inch ROUND zip lock food storage canisters with lids (I use the cheap ones) and pour 1 Tsp. of olive oil on a paper towel and LIGHTLY coat the inside of Tupperware. Flour your hands and take out the dough from the machine or bowl and divide into three equal pieces. Then lightly knead (30 seconds) and shape each one into a small a ball , now put one dough ball into each of the round lightly oiled Tupperware, using the same oiled paper towel add some more oil and lightly blot the tops of the dough balls (or mist them if you have olive oil spray) to keep them from drying out. Place lids on top and seal each lit tightly. Now place and stack them in the refrigerator for at least a few hrs. I prefer 24 hrs. Or up to 4 days. This is where it ferments , it's called a cold rise and helps it becomes elastic and has that great aroma and flavor.

The Sauce:

Ingredients:

3 TBS. Olive Oil

2 cans of whole San Marzano D.O.T. plum tomatoes. Make sure to get rid of the tops that are hard and finely hand crush , before you start.

1/2 tsp. of black pepper

1/2 tsp of salt

3/4 cup of a Sangria wine (add after you bring sauce to a boil)

Using a Large sauce pan on medium heat. In the following order add.

3 TBS. Olive oil (let is warm up 3-4 minutes )

Add

2 cans of whole San Marzano D.O.T. plum tomatoes. (Tops removed and hand crushed)

1/2 tsp. of black pepper

1/2 tsp of salt

While stirring with a wooden spoon, (turn to high) bring to a boil.

Add 3/4 of Sangria wine

Stir well for a few minutes and lower the heat to a simmer.

Let simmer (lil bubbles) and stir for about 1/2 hr.

Then store in container and (Chill Sauce)

Toppings

Ingredients:

1 LB. of Mozzarella Cheese. I use fresh mozzarella. Low moisture is best

Fresh Basil (To liking)

When ready to bake:

Take the dough from the refrigerator, Let it sit at room temp. for about 45 min. Just before baking pizza. Perfect time to preheat the oven.

Preheat the oven to 550 degrees with the pizza stone on the bottom rack! (make sure oven is clean or you will smoke out the house, lol) and put the vent on overhead.

After the oven is preheated wait another 15 min. To bring the stone up to temp.

Using your palm, flatten out the ball into a disk, then use your eight fingers (no thumbs) to form a small rim around the edge (This will be your crust) , pushing down SOFTLY (but not to break through, and make sure you have your hands and counter top lightly floured). Then using your fingers push dough in the middle of dough and then push it down gently, and then slowly work it with both hands in a clockwise direction. Kind of holding it with one hand and rotating it and stretching it with the other. You'll get the hang of it. Just remember the guys in the pizzerias making and stretching it. It should take only a few seconds because the dough is very soft. Or watch a quick video.

Then put a light dusting of the flour on the pizza peel (I use a wooden one) and rub it around (after a few times you barely need any flour, you want as little as possible. Now put the round dough you just stretched on pizza peel, (Working fast) top with sauce, cheese, and drizzle with Olive Oil. Then slide the pizza onto the stone and bake for 8 minutes. Or until done to your liking. Remove and place on large pie pan or wire rack, wait a minute or two before topping with Basil (to prevent basil from browning) then slice and Enjoy :O)

Any questions just ask. Any good comments or tips welcome :O)

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Italian Semolina Bread Recipe

2:30 PM |

Italian Semolina Bread Recipe

This bread is so authentic and delicious you may want to make two batches because there are usually never any leftovers. This is best when the dough is prepared the night before. For the easiest method I use my Bread Machine on the Dough/Pizza Cycle only. This is to mix all the ingredients and lets it rise (Not bake). I use my baking stone in the oven to bake the bread on or you can use a cookie sheet. I also use a pizza peel for transferring onto and removing the Semolina Bread from the baking stone. I hope you all enjoy this recipe and share it with your friends.

Investing in a large, thick stone and wooden peel won't set you back a fortune. Instead, it will practically pay for itself after baking a few loaves of bread, pizza's, calzones, bread sticks, etc. I have mine for over 30 years and it sits on the bottom rack of my oven at all times.

This Italian Semolina Bread recipe is a keeper. Have fun everyone :O)

INGREDIENTS:

1 cup + 3 Tablespoons of warm water

1 teaspoon of fresh lemon juice

1 tablespoon of vegetable oil

2 teaspoons of honey

2 cups of fine semolina flour (not coarse)

1 cup of unbleached flour

1 teaspoon of salt

1 ½ Tablespoons of Vital Wheat Gluten

1 Tablespoon of dry yeast

1 Tablespoon olive oil (after ball forms)

1 Gallon size Zip Lock bag + 1 Tablespoon of olive oil (to refrigerate overnight)

1 Egg

1 Tablespoon of water

Sesame seeds (optional)

¼ cup semolina flour

Add the first nine ingredients in exact order to your bread machine set on Dough Cycle. Press start and let machine start to mix all ingredients into a ball. (I usually use a soft rubber baking spoon/spatula and carefully help along the mixing process until it forms a ball) Once the dough forms a ball add drizzle 1 tablespoon of olive oil to coat the dough while it’s mixing. Make sure a ball is formed and is being kneaded (Not stuck to the paddle) for the first 5 minutes and then close the bread machine and let it do the rest of the work until it finishes its cycle and has risen.

Hand Mixing Method. In a large bowl add the first 9 ingredients. Using a wooden spoon mix until a dough forms. Transfer dough to a floured surface and knead for 6-8 minutes till a smooth ball forms.Adding more flour if needed. Place dough ball in large deep bowl and coat both sides of dough with olive oil. Cover top of bowl with plastic wrap or towel and let rise for 2 1/2 hrs or dough has doubled in size at room temperature near the warm oven.

Once the dough is finished add 1 Tablespoon of Olive Oil into the Zip Lock bag and coat the bag by rubbing it around inside the bag. Punch down the Dough in the bread machine/bowl and transfer it to the oiled Zip Lock bag and refrigerate overnight or at least 4 hrs. When ready to bake. Preheat oven to 425 degrees. put some unbleached flour on your work surface. Take dough out of bag and form a square of equal size from the dough and cut it into three even pieces. Roll out each piece on floured work surface till about 18 inches in length.You will now have three ropes of dough you are ready to braid. Braid the dough tightly with all three pieces and place braided loaf on top of pizza peel/work surface area that has been well dusted with semolina flour. Cover with towel and let rise for 60 min. When ready to bake take the egg, crack into a small bowl and beat with water. Brush egg wash on top and sides (especially in between the top braids). Sprinkle with a generous amount of sesame seeds and slide braided loaf onto baking stone. Bake for 25 min. until golden brown give or take a few minutes depending on oven. Serve warm and enjoy.

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Italian Baked Clams

3:30 PM |

Italian Baked Clams

Italian Baked Clams (Oreganata style)

This is the greatest and most simple recipe in the world. It doesn't get any more Italian than this. Make sure you have your favorite Italian bread for dunking in the clam juices/broth. All the flavors come together for this traditional authentic baked clams oreganata dish. Get your taste-buds ready for this incredibly simple recipe. And yes, I have a secret shortcut to this entire recipe that can be prepared with ease and everything at arms reach.

3 dozen little neck clams
4 large cloves of garlic, sliced thin
1/2 cup olive oil (extra virgin if available)
1/2 cup white wine (Dry)
3 Tbs. of fresh Italian parsley chopped (if using dried 2 Tbs.)
3 Tbs. of unsalted butter sliced into thin pats
1/2 Tsp. of fresh ground red hot pepper flakes (Divided 1/4 tsp. each)
1 3/4 cups of plain bread crumbs
1/3 cup of Parmesan cheese grated finely (or your favorite Italian cheese)
2 Tsp. of dried oregano, crumbled
2 lemons (1/2 cut into thin round slices, the rest cut into cocktail size pieces to serve on the side)

Step #1: Warm olive oil over medium heat in a small saucepan till hot for 3-5 min. Remove oil from heat and add the sliced garlic. Cover with lid and allow the oil and garlic to steep for at least 30 minutes.

Step #2: Preheat oven to 475 degrees F.

Step #3: Wash, clean and shuck the clams reserving the clam juice. Strain juice through a fine sieve, cheesecloth or put into bowl and wait till all sand settles and pour clam juice leaving sand behind. Set clams on the 1/2 shell on the side.
Tip. It's easier opening a really cold clam so you can set them in the freezer for 20 minutes before opening.

Step #4: (In a large enough baking dish to hold 3 dozen 1/2 shelled clams) Add the Clam juice, white wine, 1/2 of the parsley, pats of butter scattered, and 1/4 tsp. of the crushed red pepper and lemon slices.

Step #5: In a deep bowl toss the bread-crumbs and cheese together. Add 3 tablespoons of the garlic-infused oil (oil only), the remaining parsley, oregano and crushed red pepper and toss with a fork till it's all incorporated into a light, moist texture.

Step #6: Top each clam with about a tablespoon of the bread-crumb mixture and pack down nice and firm. Place the clams in the prepared baking pan crumb side up. Drizzle the remaining oil on top of the clams and spread the garlic slices in with the clam juice and wine mixture.

Step #7; Bake in the oven till pan juices begin to bubble or the tops of the bread-crumbs are golden brown. Between 12 to 15 minutes. Transfer clams to a warm platter or among individual serving plates. Serve with remaining lemon for squeezing on top. And enjoy with your favorite bread.

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Eggplant Rollatini

EGGPLANT ROLLATINI RECIPE

Zeppole Recipe

Pignoli Cookie Recipe

Authentic Italian Pizza Recipe

Italian Semolina Bread Recipe

Italian Baked Clams