November 2008

Arancini - Italian Rice Balls (Recipe)

Arancini

Anna rice ball cut

Manga!! Arancini! Here is my Moms simple version.

There are others that have different fillings or simply just cheese! I wish I could get them just as easy as you can in Italy!

 

Arancini - Rice Balls print version

 

Ingredients

1 lb rice (short or medium Italian rice) cooked till tender mix into the rice when still warm
1- teaspoon salt
7 cups water
2 eggs
2 tablespoons butter
Romano or Parmesan cheese to taste

To coat
1 box Bread crumbs (unseasoned)
1/2-box bread crumbs (seasoned)
1/2 cup of Romano cheese

For filling

1/2 cup of good Sunday gravy
1 lb ground veal cooked

Create a pocket in a ball of the rice mixture, in the pocket add a bit of the veal mixture

Close the rice around the veal mixture

Using flour, egg-wash and coating mix proceed to brad the rice balls and refrigerate
Deep fry 350F degrees till golden.


Cucidati - Italian Fig Cookies (Recipe)


Cucidati

Image and another great recipie from http://www.browneyedbaker.com

Cucidati - Italian Fig Cookies , Don't wait till Christmas to bake these wonderful Italian Cookies! Full of sweet and deep flavored figs!

Cucidati - Italian Fig Cookies print version

Italian Fig Cookies

Ingredients

2 1/2 cups all-purpose flour
1/2 cup whipping cream + 2 tablespoons butter
1/3 cups sugar
1/4 teaspoon baking powder
1 egg (beaten)
1 teaspoons vanilla

Cookie crust: In a large mixing bowl combine flour, 1/3 cup sugar,
And baking powder. Cut in butter till pieces are the size of small peas.
Stir in the whipping cream (un-beating) and egg till all is moistened.
Divide dough in half. Cover and chill about 2 hrs until easy to handle.


FILLING:

1 8-ounce package (1 1/2 cup dried figs) I like the light ones (figs)!!
3/4 cup light raisins
1/4 cup slivered almonds (or 1 cup coarse almonds and walnuts)(I like a lot of nuts)
1/2 dried mixed fruits- a little citron, orange .
1/4 cup sugar
1/4 cup hot water
1/4 teaspoon ground cinnamon

For the filling: In a food processor bowl or with the coarse blade of a food
Grinder, process or grind figs, raisins, and almonds till coarsely chopped.
In a medium mixing bowl combine the 1/4 cup sugar, hot water, cinnamon and
pepper. Stir in the fruit mixture. Let filling stand till the dough is thoroughly
chilled.

Roll each half of the dough into a 12-inch square. Cut each square into twelve
4x3-inch rectangles. Using a heaping tablespoon of filling for each rectangle,
Spread filling along one of the short sides of the rectangle. Roll up from that side
Place rolls, seam side down, on an ungreased cookie sheet. Curve each roll slightly.
Snip outer edge if curve three times. Brush with egg wash & sprinkle with decorative
Candies.

Bake in a 350 oven for 20 to 25 minutes or till done. Remove and cool.


Biscotti Di Regina from Andrea Salera (Recipe)

Biscotti-regina 

 

Biscotti Di Regina print version

Ingredients
2 1/2 lbs flour 
1 1/4 lbs sugar
1 lb shortening
6 teaspoons baking powder
1/2  cup milk
6 eggs
1 lb sesame seeds

 

 

Method

Sift flour and baking powder and set aside.

Cream shortening sugar and lightly beaten eggs in large mixing bowl, gradually add milk, and flavor.

And blend well-add flour a little at a time mixing well.

Roll dough out one inch thick and cut into 3 inch long.

Egg wash and roll each cookie in the sesame seeds.

Bake 350 oven for about 20 minutes.


Marble Biscotti (Recipe)

Marble Biscotti


Marble Biscotti print version

Ingredients

3/4-cup butter or margarine
1 1/2-cups sugar
3-teaspoons baking powder
1/4-teaspoon salt
4 eggs
1-teaspoon vanilla
4-cups all-purpose flour
1 1/2-cup semisweet chocolate pieces, melted and cooled
1 cup finely chopped hazelnuts {filberts}
1 tablespoon finely shredded orange peel 

  

Method

Beat butter or margarine in a large mixing bowl with an electric mixer
Add sugar, baking powder and salt; beat till combined.
Beat in egg and vanilla till combined.
Beat in as much flour as you can with the mixer.
Stir in any remaining flour with a wooden spoon.

Divide dough in half and remove one half to another bowl.

Into one half of the dough, stir the melted chocolate
And 1/2 cup of the nuts.

Into the other half of the dough, stir in the orange peel and the remaining nuts. 
 

Divide each half of dough into three equal portions.


With light floured hands shape each portion into a rope about 14 inches long.


Place a rope of each color side by side on an ungreased cookie sheet.


Twist ropes around other several times.  Flattened slightly to 2 inch width.

Repeat with the other Ropes, placing twists about 4 inches apart on The cookie sheet. 

Baked in a 375 oven for 25 minuets or till lighted browned.