November 03, 2008
Posted by: Mamma : Category:
Special Italian Foods
This is a specialty recipe from our Aunt Rosetta
- Cut Zucchini into small pieces. Mix with pickling salt in large bowl. Place a weight on top and let sit for one day or more.
- Bring 2 parts water and 1 part vinegar to boil in large pot. Place zucchini in and boil for 2-3 minutes. Drain well and turn onto a cloth to cool.
- Steam caulifower and beans for 4-5 minutes in water. Transfer to vinegar / water for 1-2 minutes. Cool and mix with zucchini.
- Allow to cool. Mix with olive oil, garlic and oregano. Press contents into jars. Pour any
remaining juice on top. Top with oil.
- Place seals in boiling water to heat. Close jars and boil for 5 minutes. Store.
Enjoy and Mangia !!
September 18, 2008
There are many types of Italian breads, Ciabatta, Pane carasau, Pane casareccio, Panino, Focaccia, Pane toscano (without salt), Michetta, Rosetta, Ciriola, Pane pugliese, Pane di Altamura, Pane Fritto, Grissini torinesi, Tigella, Crescentina, Piadina, Pita to name a few. The following is an authentic age old Italian recipe for fried bread Mamma style.
Ingredients:
2 cups of warm water
2 tbsp active dry yeast
1 tbsp salt
2 cups of flour
Vegetable oil (for frying pan)
Directions:
- Wait for yeast to float on top of the water then add flour
- Mix till no lumps (not like pancake dough)
- The dough should stick to your hands and fingers for the consistency to be correct
- Leave until ready to fry do not touch it!!
- If the house is hot/warm the dough will rise faster
- Fill the frying pan ¾ full with vegetable oil and set burner or stove up as high as 8.
- On the side fill a little bowl with some oil to dip your fingers in so the dough does not stick too badly to your fingers. Remember to frequently oil your fingers and hands to prevent dough from sticking.
- Pinch a bit of dough, quickly spread it or stretch it then carefully place it into the oil in the pan (see photo).
- Can cook quickly so do not leave unattended.
- Flip when underside is golden brown.
Let cool and enjoy! Mangia!
July 18, 2008
Another specialty which is easy to make and worth the effort is roasted peppers Mamma style.
Ingredients:
3 peppers (1 green, 1 red, 1 yellow or whatever you have)
4-5 cloves Garlic
1 tbsp oregano
2 tbsp salt
Directions:
- roast peppers on baking sheet in oven at 350 deg F for approximately 25 minutes
- after they have cooled peel and slice peppers and place in bowl
- add garlic
- add oregano, salt
Stir and they are ready to eat or freeze.
July 15, 2008
Ingredients:
12 cups of water
1 cup of coarse salt
Large Green Olives purchased by the box (seasonal)
Directions:
- Crush firm green olives, removing the pit.
- Soak crushed olives in water for 4 days, remember to change water every day.
- Place olives into canning jars.
- Boil salt and water mixture, pour hot solution into the jars.
- Seal jars and store.
Preparation: Pour contents of sealed jar into a bowl and soak the olives in fresh water for at least one day (over night is better, squeezing olives occasionally and refreshing the water). Squeeze excess water out of olives and place into serving bowl, add fresh garlic, oregano, salt and olive oil to taste.
Stir frequently and after they have been dressed allow them to sit for a few hours before serving. If you are a true olive lover this Italian recipe will become a keeper.
July 14, 2008
Looking for a way to get your family to eat more vegetables?
Ingredients:
4 cups (1000 ml)
1 cup (250 ml)
4
1 tbsp
1 tsp
1
1/4 cup
1 cup
1 cup
|
grated zucchini
zucchini flowers
eggs
parsley
salt
garlic clove
parmesan cheese
flour
vegetable oil
|
Directions:
Add 4 cups of grated zucchini into a large bowl, Mix in 1 cup of picked zucchini flowers, add 4 eggs, 1 tablespoon of parsley, squished or crushed garlic clove, ¼ cup of parmesan cheese, 1 teaspoon of salt, little less than 1 cup of bread flour.
Heat up frying pan with 1 cup of oil in pan and using a serving spoon, flip lots until brown on both sides.
Let cool…mangiare, salute, appetito buono!
July 14, 2008
Ingredients:
2 cups (500 ml)
4
1/2 cup (125 ml)
1 tbsp
pinch
2 each
|
rice (riso superfine Arborio)
eggs
parmesan cheese
parsley
salt to your desired taste
large garlic cloves (use 3 cloves if small)
|
Directions:
- Using a 4 liter pot, cover rice with water, bring to boil.
- Simmer for 20 minutes
- Cool until cold
- Add 4 eggs, parmesan cheese, salt, parsley and garlic
- Mush it or mix all ingredients by hand
- Mold the balls into desired shape
- Fill a deep frying pan with mazzola oil …enough to cover at least half of a rice ball…heat oil and carefully place in the formed rice balls.
- turn quickly, when golden brown place on plate to cool.
This is a great appetizer to bring to a dinner party or finger food for the entire family. They disappear quickly and will soon become a family favorite…. Mangiare!
