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