Italian Recipes - Mamma Mia

Fritatta

Posted by: Gina  :  Category: Easy Recipes

What is a Fritatta? A Fritatta is a fried Italian dish using whisked or beaten eggs similar to a Spanish omelet. Like an omelet and depending on your tastes, it can have a wide variety of ingredients. Our easy Italian Fritatta Recipe:

Fritatta 300x225 FritattaIngredients

5 or 6 eggs
One Mild Italian sausage – casing removed
Spinach
1/2 white onion diced
Mushrooms
Cheese
Milk
Butter
Salt and Pepper

Directions

In an oven safe frying pan (example stainless steel ) cook your mild sausage, onions, mushrooms.  The butter coating will help prevent sticking.

Preheat oven to 425 deg F.

In a separate bowl whisk your eggs, add 1/3 cup milk and whisk well right up until you add it to your saucepan. This will increase the fluffiness.

Once your sausage is cooked, add the spinach let simmer for a minute.  Add the whisked egg mixture, shredded cheese on top and cook for a couple minutes on medium heat.  When it starts to set place the frying pan in the oven and cook at 425 deg for 10-12 minutes.

Check the center to see if it is ready and serve.

Mangie Bene!

Pane Di Pasqua

Posted by: Gina  :  Category: Italian Bread Recipes

Easter in Italy does not typically involve the Easter Bunny. It is a time of celebration and with that comes FOOD.  Some of the foods your will encounter vary from region to region however some popular gifts or treats typically given at this time of year include a large hollow chocolate Easter Egg which has a  prize inside and another is Pane Di Pasqua or Easter Bread.

A family tradition Mamma enjoys is giving all the children the hollow chocolate Easter Egg and a loaf of bread or Pane di Pasqua. Mamma’s version is lightly sweetened and she uses dough to wrap around a single egg. Some versions have an egg at either end of the bread and some like to paint the eggs.

easter bread2 300x224 Pane Di Pasqua

Her recipe can be located here: http://www.mammamiarecipes.com/italian-bread-recipes/easter-bread.html

Buona Pasqua

 

Lupini Beans

Posted by: Gina  :  Category: Easy Recipes

Another family favorite we enjoyed growing up was the lupini. This bean is high in protein, comes dry and once soaked they become sweet and tender. This bean is a healthy nutritious snack which is native to Italy.

To remove the bitterness from the dry bean there is a preparation process which requires some patience. To do this, you need to soak the beans for several days. We used to boil the beans, then place them in a sack, secure sack to a tree and place them in the cold creek water for up to two weeks. Not practical when you live in the city!  Here is our recipe:

Lupini Beans 300x225 Lupini BeansIngredients

1 package – Dry lupini beans

Salt to taste

Sprinkle of Oregano

Directions

Cover the dry beans with water and boil for about 1 to 1.5 hours. Make sure you keep beans covered by adding water as required. Remove the beans and soak them in cold water for up to seven days changing water daily. Taste them and when they are no longer bitter they are ready to eat.

Storage – Cover the lupini beans with cold water in a tupperware dish with lid. Place in fridge and should last about 1 week.

Preparation – In a small bowl add the lupini beans, some sea salt and a sprinkle of oregano.  Mangiare!  For a different variation  try adding a little olive oil.

 

 

Mocha Espresso Italiano

Posted by: Gina  :  Category: Dessert Recipes

Cooler temperatures tend to encourage us to find something hot to drink.  Try our Mocha Espresso Italiano Cafe recipe.

italiano espresso Mocha Espresso ItalianoServes: 1

INGREDIENTS
1 Cup instant coffee
1 Cup sugar
4 ½ Cup non-fat dry milk
½ Cup cocoa

PREPARATION
Stir ingredients together. Process in a blender until powdered. Use 2 Tablespoons to one small cup of hot water. Serve in demitasse cups. Makes about 7 cups of mix.

Teriyaki Salmon Marinade

Posted by: Gina  :  Category: Italian Recipes

For all you fish lovers, here is a fantastic marinade for your salmon courtesy of our friend and executive chef, Rick Gabel.

Salmon Teriyaki Salmon Marinade

Ingredients

1 cup light soy sauce – Kikkoman

1 cup dark soy sauce – China Lily

2 cups brown sugar

1 tbsp chopped fresh garlic

1/2 tbsp chopped fresh ginger

 

Directions

  • Stir ingredients into a saucepan and bring to boil
  • Cool completely
  • Marinate salmon fillets for at least 4 hours, turning occasionally
  • Remove from marinade
  • Bake or Grill as desired
  • Combine 2 parts sesame oil, 1 part lemon juice and 1 part honey
  • Whisk and brush over cooked product to glaze

 

Penne Pasta with Stuffed Tomatoes

Posted by: Gina  :  Category: Pasta Recipes

penne pasta Penne Pasta with Stuffed Tomatoes Penne is a pasta favorite and it looks like a cylinder or small short tubes with diagonally cut ends. Mamma uses a Catelli brand which is made in Italy. A great recipe you might want to try with penne is pasta with stuffed tomatoes….Pasta con i pomodori.

This recipes serves 6 people.

Ingredients

1/2 lb (225 g) Penne Noodles
6 tomatoes
1/4 tsp (1 ml) pepper
1 tsp (5 ml) basil
1/2 tsp (3 ml) oregano
1/2 tsp (3 ml) salt
1/4 lb (115 g) grated Mozzarella cheese
1/4 lb (115 g) grated Cheddar cheese
1/2 cup (125 ml) grated Parmesan cheese
Butter

Directions

  1. Start by preheating your over to 350 deg F.
  2. Cook penne pasta in a large pot of boiling salted water. Drain and rinse. Set aside. Going in oven later so make sure your pasta is firm or al dente.
  3. Plunge your tomatoes in boiling water for 1 minute, remove and skin. Cut tops from tomatoes.
  4. Carefully scoop out the middle or centers and discard.
  5. Sprinkle the inside of the tomatoes with seasonings and fill with equal amounts of cheddar and mozzarella cheese.
  6. Bake in oven until tomatoes are soft and the cheese is melted.
  7. Place your noodles on a large greased oven safe platter.
  8. Top with tomatoes.
  9. Sprinkle with parmesan and small dot of butter.
  10. Place in oven for 5 minutes and Mangiare!!

As a variation and if you have some cooked ground beef or cooked sweet Italian sausage you can add some to the inside of your tomatoes with the cheeses when stuffing.

Italian Pastries Dordelee

Posted by: Gina  :  Category: Italian Baking

stock photo 538712 italian pastries Italian Pastries Dordelee This is another unique Italian pastry and from the region of Italy that Mamma is from it is known as or called Dordelee. It is a ball of pastry with an infusion of Vermouth. You can pop them into your mouth and are a wonderful treat.

Ingredients

4-1/2 – 5 cups of flour
1/3 cup sugar
2 tsp baking powder
Pinch salt

3 small eggs
1/3 cup oil (olive oil)
1 tsp vanilla
1/2 cup vermouth

Directions

In a large mixing bowl –  Mix all dry ingredients, starting with just 4 cups (of the 4 1/2 or 5 cups) flour, sugar, baking powder, salt. Save about 1 cup flour to add after all wet ingredients have been included. You will add extra flour only if needed.

Add your eggs, oil, vanilla and mix. Now add your vermouth and mix well. If required, add little bit of flour at a time from the 1 cup of flour you set aside and do this until you reach the desired consistency.

Roll your dough into long, narrow, round strips until they are about 1 inch in diameter.  Cut the dough in pieces.

In a deep frying pan add enough oil to cover at least 1/2 of the pastry ball. On medium heat allow oil to get hot and then carefully place the pastry balls into the oil and deep fry.

Do not leave unattended as they will cook quickly. Let cool and finish with a sprinkle of icing sugar.

Antipasto

Posted by: Gina  :  Category: Italian Recipes

Antipasto 300x205 AntipastoAntipasto is a Christmas favorite at our home. Crack a jar, get some crackers and scoop away. In Italian, antipasto means before the meal so in essence an appetizer thus the many recipe variations you will find. With all these great ingredients it is like a meal served as an appetizer.

Ingredients

2 lb green pepper
2 (20 oz) bottles ketchup
1 bottle cocktail sauce
1 bottle chili sauce
2 tins pitted sliced black olives
1 jar stuffed olives (green pimento)
1 lb cauliflower
1 jar pimento
2 tins sliced mushrooms
1 tin green beans
1 jar dill pickles
1 to 2 small tins anchovies
3 tins white tuna
1 cup oil

Directions

Precook cauliflower for 5 minutes. In a large stock pot (big enough to hold all these ingredients). fry pepper and pimento in oil. Add remaining ingredients into pot. Slice pickles and flake fish when adding. Stir over low heat for 15 minutes. Fill jars. Seal and process for 20 minutes.

Hint: Use small jam jars and give them as a gift with crackers and cheese.

Christmas Biscotti

Posted by: Gina  :  Category: Italian Baking

Christmas Biscotti Cookie Christmas BiscottiFamily traditions at our home involve baking our favorite foods. At Easter, it is Pane di Pasqua which is a sweet Easter Bread. At Christmas, Mamma makes Croustoweele which is a fried bread; pastries like Skawaylay which are a honey coated pastry; biscotti which is a twice baked cookie as well as other goodies. Here is a fun recipe for Christmas Biscotti, it has candy canes in the ingredients and goes great with a cup of Espresso or Cappuccino.

This recipe makes approximately 24 cookies. You can slice them a little thinner if you want to reduce the sample size.

Ingredients:

1-3/4 cups flour
2 tsp (10 ml) baking powder
2 eggs
3/4 cup (175 ml) sugar
1/3 cup (75 ml) melted butter
2 tsp (10 ml) vanilla
1/2 tsp (2 ml) peppermint extract
1 egg white lightly beaten
6 each mini candy canes

Directions:

In large bowl combine flour and baking powder and crushed candy canes
Whisk eggs, sugar, butter, vanilla, and peppermint extract.
Stir into flour mixture until soft, sticky dough forms.
Transfer dough to lightly floured surface, form into smooth ball, divide in half, roll each into 12 inch long log. Place on ungreased baking sheet.
Brush tops with egg whites.
Bake in 350 F oven for 20 minutes.Remove and cool for 5 minutes on rack. Cut diagonally into 3/4 inch thick slices, stand cookies upright on baking sheet.
Bake sliced cookies for an additional 15-20 minutes or until golden brown.
cool on rack … mangia!!

Biscotti in Italian means cookie and also means twice baked. Our Christmas biscotti with the crushed candy canes is a nice twist to this yummy Italian cookie.

Flakiest Pie Crust

Posted by: Gina  :  Category: Italian Baking

Who doesn’t want a flaky pie crust? Without a doubt the flakiest pie crust in the world…Mamma’s. Okay we are a little biased. It is one of our favorites so we thought we would add it. Here is her recipe:

Ingredients

1 LB Tenderflake Shortening
1 tbsp Salt
1 tbsp Sugar
1 tsp baking powder
5 cups flour

1 Egg, 1 tbsp vinegar, top up with ice cold water to measure 1 cup. All these ingredients make 1 cup of liquid which you will add in stage 2.

Directions

Mix flour, salt, sugar, baking powder and tender-flake ingredients into a large bowl; mix gently and just using your fingers.

Using a measuring cup beat 1 egg, add the tbsp of vinegar and then top up with ice cold water. Do not exceed 1 cup of total liquids. Add to mixture gradually until you reach desired consistency.

Mix and roll and you have your pie crust.  Add your favorites fillings, cover with same dough and bake.

Yield = three complete pies (top and bottom).  The instructions will yield enough dough for 3 each 10-inch pies with a crust top or 6 each bottom shells.