Mamma’s donuts are not a product of her Italian heritage but she has been asked by a number of close friends to reveal her doughnut or donut recipe so here it is. They melt in your mouth and we have never known anyone to eat just one.

Ingredients

3 cups water
2 tbsp yeast
2 cups milk
1 1/2 cups butter
3 cups sugar
2 tbsp salt
8-9 cups flour

Directions

Mix ingredients in bowl and let rise. Knead and let rise for second time on table. Flatten with hands and cut with donut cutter.

Flour pan and place cut donuts onto pan
Deep fry until golden brown

Dip in Icing sugar and let stand. Let dry then move them onto serving tray.

1/2 cup dried tomatoes in oil, drained and finely minced
1/4 cup pumpkin seeds, toasted and chopped
1 tbsp capers, chopped
1/3 cup oil oil
8 slices of baguette, toasted

• In a bowl, mix the tomatoes, pumpkin seeds, capers and oil

1. Serve at room temperature on toasted slices of baguette

This tasty recipe uses medium sized zucchini’s and is a great way to get your family to eat vegetables. Dad’s garden generates excellent produce and some of his vegetables are a little big for this recipe. If you have ever been in a garden cultivated by an Italian you will know exactly where I am coming from. You want your zucchini to be tender so no bigger than medium sized ones should be used. These are also known as stuffed zucchini boats.

Ingredients

4 medium-size zucchini
8 ounces Italian sausage
1 yellow onion (chopped)
3 tbsp minced parsley
2 tbsp minced basil
1/4 tsp thyme
1/4 cup dry bread crumbs (fine)
1/4 cup grated Parmesan cheese
1/4 tsp salt
1/4 tsp pepper
1 egg

Directions

1. Cut zucchini in half lengthwise. Place in large saucepan covered by boiling water. Simmer for 6 to 8 minutes until zucchini are almost tender. Might help to weigh them down with small plate to ensure they cook evenly. Drain and rinse with cold water. Read more…

Ingredients

1 package lentils

Directions

Boil lentils until soft. Allow them to remain in pot with water.

Add oil to frying pan, heat and saute chopped Spanish onions, add pepper, salt to taste.

Add contents from frying pan to pot with boiled lentils and cook for additional 30 minutes.  Serve and Mangiare!

A winter classic in Mamma’s house is Pasta con molica pane or pasta with bread crumbs. This is a super simple pasta dish which will provide you some variety if you are always serving a typical Pasta with meat sauce dish to your family. It is truly authentic to this region of Italy and it is very likely you have never heard of or tried this pasta dish before.

Directions

Prepare your favorite Spaghetti… set aside.

In a large or deep frying pan:

• Add olive oil, 1 clove crushed garlic, add bread crumbs (insides of homemade bread…no crust).
• Fry until golden brown.
• Add pasta into your frying pan, warm and toss contents until coated
• Place on serving plate
• Sprinkle with parmesan cheese and eat….Mangiare.

Another of Mamma’s specialties is Kenoweele (Pastry Turnover). It uses the same ingredients to make the pastry as used in her Boconotti recipe but she adds a different mixture for the inside or centers.

Ingredients:

5 eggs
1 cup sugar
1 cup vegetable oil
1 package Bertolini Lievito Vaniglinato (16 g)
4 cups flour

Filling

1 cup walnuts (chopped)
1 cup hazelnuts (chopped)
1/2 cup raisins (chopped)
3 tbsp Grape Jelly or jam of your choice

Combine and mix filling in bowl.

Directions:

• Beat eggs, add sugar and vegetable oil and mix until sugar is dissolved
• add 1 package of Bertolini lievito vaniglinato
• add flour little at a time until it is a consistency of cookie dough
• place approximately 1 tbsp of filling into each cookie, fold.
• place on cookie sheet
• Bake at 350-400 deg F. for 10-15 minutes until ready

To Glaze

Add 1 tbsp water in frying pan, add 1/2 cup honey and allow it to boil or bubble. Add turnover, roll, glaze, remove then sprinkle with sugar.

Mangiare!

Mamma makes a home made garlic bread called Frezena, which is crunchy and not like your typical North American garlic bread. To start, her baked bread looks like a super sized doughnut, however, for this exercise or recipe you can use a french loaf or your own home made bread. Just cut it in half, place on cookie sheet or pan and follow instructions below.

Ingredients:

1 clove Garlic per side
Drizzle of olive oil
Drizzle of Vinegar (Red)
Parsley to taste
Loaf of Baked or homemade Bread

Directions: Read more…

Ingredients
3 cups water
1 1/2 tbsp yeast
1 tbsp salt
1/2 cup milk
1/2 cup butter
8-9 cups flour

Toppings
grated cheddar cheese
chopped ham

Directions
Mix all ingredients with exception of toppings into mixing bowl. Let rise for about 30 minutes, depending on your yeast might be longer. Knead and place dough on table and let rise for second 30 minute interval.

Using your rolling pin flatten dough
add ham and cheese to top
roll dough like preparing a cinnamon bun
cut and put on sheet pan
sprinkle cheese on top
let sit for 15 minutes before baking

Bake for 20 minutes until brown at 350 deg F

Variation: substitute ham with spaghetti sauce

Makes about 36 or 3 dozen buns.

Gravy Recipe Ingredients

2 cups turkey juice
1/2 cup flour
1 tbsp beef boullion
pepper and salt

Directions

• in your pot add approximately 2 cups of turkey juice. Stir in about 1/2 cup flour until there are no lumps.
• remove the gravy fat
• add potato or carrot water until gravy consistency is met
• add 1 tbsp beef boullion powder
• pepper and salt to taste

I know what you are thinking…Italians cannot make gravy. Mamma’s gravy recipe is a keeper, which she perfected during the 30 plus years experience running a commercial kitchen !  Mangiare!

Directions

Cut ribs in smaller bite size pieces or about two inches wide
Boil ribs for 15-20 minutes and then remove from water

Add black pepper, seasoning salt, sprinkle with oregano and garlic

Bake in 350 degree F oven for about 1/2 hour
Remove and add your favorite BBQ sauce
Place again in oven at about 200 – 250 degree F for another 30 minutes

Keep in oven on low heat until ready to serve. Mangiare !