The Tastes of Italy - Art De La Table

home *** CD-ROM | disk | FTP | other *** search

/ The Tastes of Italy - Art De La Table / The Tastes of Italy - Art de la Table - Disc 2.iso / FESTIVAL / RECSUS.TXT < prev next >

Wrap

Text File | 1996-05-31 | 22.7 KB | 905 lines

!! 200 Festive Sweet Bread North Friuli 3 3 01.00 00.50 Rest time: 2 hours and 45 minutes 0 @ ING: Servings: 2 loaves Water 1 1/3 cups Bay leaf 1 Anise liqueur, such as sambuka 2 tbs Fennel seeds 1 tbs Stone-ground cornmeal or polenta 3/4 cups Sugar 1/4 cup, rounded Unsalted butter 3 tbs Active dry yeast 2 tbs or fresh yeast 2 1/3 cakes Warm water 1 cup Unbleached all-purpose flour 3 1/2 cups Salt 1 1/2 tsp Sultana raisins 3/4 cup Black currants 1/4 cup Figs 1 cup Glaze: Egg 1 Turbinado sugar 1 - 2 tbs @ Tools: Saucepan Electric mixer with a paddle attachment and a dough hook Small bowl Mixing bowl Large bowl Plastic wrap 9 x 5 in loaf pans Parchment, optional Kitchen towels Pastry brush @ Prep.: Soak the raisins and black currants in cool water for 30 minutes, then drain and squeeze dry. Chop the figs into pieces the size of raisins. In a saucepan, combine the water, bay leaves, fennel and anise liqueur. Bring to a boil. Add the cornmeal or polenta in a slow stream, while continuously stirring. If using cornmeal, cook slowly for 5-6 minutes while continuously stirring. If using polenta, cook slowly for 8-10 minutes, while continuously stirring. Loosen the mixture as it cooks by gradually adding water. Do not add more than 1/2 cup. Remove the bay leaves, then add the butter and sugar (reserve one tsp of sugar) and mix until both are completely dissolved. Remove the sauce pan from the heat and allow to cool to 100í F. In a small bowl, combine the yeast, the teaspoon of sugar, and 1 cup of warm water. Stir, then let sit in a warm place until bubbly, approximately 10 minutes. In a large mixing bowl, combine the cooled polenta mixture, flour and salt. Using an electric mixer with a paddle attachment, mix at medium speed for 1-2 minutes. After mixing for 1-2 minutes, switch to a dough hook, and continue mixing at medium speed for 5-6 minutes. The dough will be sticky and soft when done, and will not come away from the sides of the bowl. Place the dough in a lightly oiled bowl. Cover with plastic wrap and set aside until it has doubled in size. Place the raisins and chopped figs in a bowl. Add 2-3 tbs of flour and toss. Add the mixture to the dough. Using a wooden spoon or the dough hook, gently work the fruits into the dough. Oil the loaf pans, or line with parchment. Generously flour a work surface, then place the dough on it. Cut the dough in half, and, using your hands, shape the dough into two rectangular loaves, then add the loaves to the oiled pans. Cover the pans with kitchen towels, and let rise until the loaves have doubled in size. The dough should rise well over the tops of the pans. Preheat the oven to 400í F. Beat the egg then brush over the tops of the loaves. Sprinkle with turbinado sugar. Bake for 10 minutes then lower the temperature to 350í F and continue baking until a toothpick tester comes out clean, or the bread makes a hollow sound when tapped, approximately 30-40 minutes. JANUARY !! 201 Nuns' Ribbons (Nastri delle Suore) 0 0 2 3 01.10 00.04 Rest time: Half and hour 0 @ ING: Servings: 75 ribbons Unbleached all-purpose flour 1 1/2 cups Unsalted butter 1 1/2 tbs Sugar 2 tbs Rum, Grand Marnier, Couanttro, Frangelico or Amaretto 1 tbs Egg 1 Salt pinch Orange or lemon zest 1 orange or lemon Vanilla extract 1 1/2 tsp Milk about 1/4 cup Olive or sunflower oil 4 cups Confectioners' sugar for garnish @ Tools: Large mixing bowl Electric mixer with a paddle attachment Kitchen towel Rolling pin Ravioli cutter or a knife Heavy and deep frying pan Paper towels @ Prep: In the mixer bowl combine the butter and sugar and work until light and creamy. Add the eggs, one by one, while continuously mixing. When the eggs have been completely absorbed by the butter and sugar mixture add the liqueur, salt, orange zest and vanilla. Gradually add milk. Finally add the flour, a half a cup at a time. Using a paddle attachment, continue to work the dough. Add more flour, if necessary, until the dough is firm enough to roll into a thin sheet. Cover the dough with a kitchen towel and let rest for 30 minutes. Place the dough on a lightly floured work surface. Using a lightly floured rolling pin, roll the dough out until it is 1/8-1/4 inch thick. Using a pasta wheel or a small, sharp knife, slice the dough into ribbons approximately 4-5 inches long and 1-1 1/2 in wide. At this point, there are three ways to assemble the ribbons. Tie a knot in the center of each ribbon, simply twist the ribbon in half, or make two short parallel cuts in the center of each ribbon. Heat the olive or sunflower oil in a heavy and deep frying pan until it reaches 350í F. Fry the ribbons, a few at a time, for about 15 seconds, no more than 20 seconds. Place the ribbons on a plate lined with paper towels and allow to drain. Sprinkle with confectioners' sugar and serve. FEBRUARY !! 202 Vegetable Frittata (Frittata di Verdure) 0 0 1 1 00.30 00.20 Rest time: Half an hour 4 @ ING: Mixed vegetables such as broccoli, asparagus, spinach, fried potato slices, mushrooms, bell peppers turnip, cauliflower or eggplant 2 cups, chopped Olive oil 1/4 cup Eggs 8 Freshly grated Parmigiano-Reggiano or caciocavallo cheese 1/4 cup Salt and freshly ground pepper to taste @ Tools: Large saucepan Colander Cutting board Chef's knife Paper towels Large frying pan Medium bowl Plate @ Prep: If using greens: Boil the greens in plenty of salted water until tender but still crunchy. Immediately refresh in ice water. Drain the vegetables then cut into bite size pieces. If using eggplant: Slice the eggplant into bite size pieces. Sprinkle with salt then place in a colander and allow to drain for 30 minutes. Rinse the eggplant then pat dry with paper towels. Warm the olive oil in a frying pan. Gently sautÄ the vegetables over medium-high heat until tender. If using eggplant, fry separately until soft and golden. In a small bowl beat the eggs and cheese, then season to taste with salt and freshly ground pepper. (If using eggplant add a few slices of sheep's milk cheese and 2-3 basil leaves). Pour the beaten egg mixture over the vegetables. Gently cook the frittata over the lowest possible flame until the top of the eggs begins to set, about 16-18 minutes. Place a plate over the top of the frying pan and carefully turn the frying pan upside down. Gently slide the frittata, cooked side up, back into the frying pan. Continue cooking for 2-3 minutes, until the frittata has completely set. Slide the frittata onto a serving plate. Slice the frittata and serve immediately or at room temperature. MARCH !! 203 Sicilian Easter Lamb (Abbacchio Brodettato Pasquale) Sicily Islands 3 2 00.50 00.40 0 0 @ ING: Servings: 8 people Olive oil 1 tbs Butter 1oz Minced onion 1 Boneless lamb, in large chunks 4 lbs Meat stock 2 3/4 cups Egg yolks 6 Fresh lemon juice from 4 lemons Heavy cream 1 pint Potato starch 2 tbs for every 2 cups Nutmeg pinch Cinnamon 1/4 tsp Salt and freshly ground pepper to taste @ Tools: Large casserole dish Large spoon Bowl Whisk @ Prep: Melt the butter, and warm the olive oil in a large casserole dish, then sautÄ the onions until they begin to change color, approximately 10 minutes. Add the lamb, and then cover with the meat stock. If necessary, add more stock. Slowly cook the lamb over medium heat until tender, approximately 40 minutes. When the lamb is tender remove it from the broth and keep warm. Remove as much fat and grease from the broth as possible by skimming the top with a spoon. Remove the broth from the fire. In a separate bowl, whisk together the egg yolks and lemon juice, then mix into the broth. Place the casserole over a very low flame and whisk in the cream, a little at a time. Raise the heat to medium, then slowly whisk in the potato starch. Whisk until the sauce thickens and there are no remaining lumps, then add the lamb. Add the nutmeg and cinnamon, season to taste with salt and freshly ground pepper and serve immediately. APRIL !! 204 Lemon Cake (Ciambella) 0 0 2 2 01.25 00.45 Rest time: 00.30 0 ING: Servings: 1 round cake Unbleached all-purpose flour 3 3/4 cups Salt 1 tsp Sugar 3/4 cup Cinnamon 1 tsp Baking powder 2 tbs Baking soda 1/2 tsp Allspice 1/4 tsp Clove pinch Olive oil 3 tbs Vegetable oil 1/2 cup Lemons 3 Eggs 3 Rum 1/4 cup Milk 3 tbs Vanilla extract 1 1/2 tbs Lemon juice 2 tbs Icing.: Egg whites 2 Sugar 2 tbs Sprinkles, optional for garnish @ Tools: Large bowls Electric mixer with a paddle attachment, optional Wooden spoon Parchment Round baking pan, 10 inch in diameter Toothpick @ Prep: Sift the flour, cinnamon, baking powder, baking soda, allspice and cloves into a large bowl. Combine with the sugar and salt. Mix well. Using a wooden spoon or an electric mixer with a paddle attachment, add the oils and work until crumbly. Zest the lemons directly into the bowl. Add the eggs, one by one, and work until completely absorbed. Add the milk, rum, vanilla extract and lemon juice. Beat until well blended. If necessary, add more flour, a tablespoon at a time, until you have a soft and workable dough. Remove the dough from the mixing bowl and shape into a ball. Let rest for 30 minutes. Preheat the oven to 375í F. Line the baking pan with parchment. Place the ball of dough in the pan. Using your hands, make a hole in the center of the ball, then gently and gradually stretch the dough from the center to the edge of the pan. The hole in the center should be about 6 inch in diameter. Bake the cake until a toothpick tester comes out clean, approximately 45 minutes. Prepare the icing: 5 minutes before the cake is finished, beat the egg whites until stiff peaks form. Add the sugar and continue beating for 2-3 minutes. Remove the cake from the oven and immediately spread the icing over the top. Cover with colored sprinkles and serve. MAY !! 205 Saint John's Snails (Lumache di Vigna di San Giovanni) Central Lazio 3 2 00.50 00.55 0 0 @ ING: Servings: 6 people California petit gris snails 2 cans (7 oz each) Olive oil 1/2 cup Finely minced garlic cloves 3-4 Finely minced peperoncino 1 Anchovies 3-4 fillets Dry white wine 3/4 cup Fresh tomatoes 1 1/2 lbs or canned tomatoes 1 can (28 oz) Water 1 cup Rosemary 2 tbs Sage 2 tbs Marjoram 2 tbs Parsley 2 tbs Basil 1 tbs @ Tools: Large saucepan Chef's knife Cutting board Heavy sautÄ pan Colander @ Prep: If using fresh tomatoes: Peel, seed and chop the tomatoes. If using canned tomatoes: Drain and chop the tomatoes. Over medium heat, warm the olive oil in a heavy sautÄ pan, then gently sautÄ the peperoncino, garlic and anchovies. Mash the anchovies with a spoon while sautÄing. When the garlic turns a light golden color, and the anchovies resemble a paste, pour in the white wine. When the wine has almost evaporated, stir in the tomatoes and the water. Simmer for 50 minutes, adding enough water to keep the sauce thick but moist. While the sauce is cooking, drain the snails. If you wish, you can halve the snails. After the sauce has cooked for 50 minutes, add the snails, rosemary, sage, marjoram, parsley and basil and cook until the snails are hot, approximately 7 minutes. Serve immediately with plenty of bread to soak up the sauce. JUNE !! 206 Marinated Sole (Sfogi in Saor) North Veneto 3 2 00.40 00.45 Rest time: 2-12 hours 0 @ ING: Servings: 6 people Firm fresh sole fillets 2 lbs All-purpose flour 3/4 cup Olive oil 3 cups Finely sliced white onions 3-4 Peeled and sliced garlic cloves 2 Chopped sage 1 tbs Sugar 2 tsp Red wine vinegar 1 1/2 cups Toasted pine nuts 1/4 cup Raisins 1/4 cup Dry white wine 1/2 cup @ Tools: Bowl Fillet knife Chef's knife Cutting board Paper towels Large plate Frying pan Serving platter Slotted spoon Plastic wrap @ Prep: Soak the raisins in dry white wine. Cut the fillets into 3-4 inch pieces. Lightly coat each piece with flour. Fill a heavy frying pan with olive oil until the oil is 1/2 inch. Heat the oil over medium heat, then fry the fish until it is golden- brown on both sides. Remove the pieces with a slotted spoon and place on a plate lined with paper towels to drain. In the same pan, reheat the olive oil over a very low flame, and sautÄ the onions and garlic until the onions are translucent, approximately 12 minutes. Add the chopped sage, sprinkle with sugar, and continue cooking for 4-5 minutes. Add the red wine vinegar, and cook until the mixture is reduced by half. Drain the raisins. Place the fish on a serving plate. Using a slotted spoon, arrange the onions and garlic mixture over the fish, then cover with the sauce. Sprinkle the pine nuts and raisins over the fish. Cover the fish with plastic wrap and leave at room temperature for up to 12 hours. Refrigerate before serving. JULY !! 207 Senese Risotto (Risotto Fratacchione) Central Tuscany 2 2 01.00 00.45 0 0 ING: Servings: 6 people Olive oil 5 tbs Finely sliced white onions 4 Short grained rice, preferably Arborio 1 1/2 cups Dry white wine 1/2 cup Boiling chicken broth 1 1/4 quarts Lean Italian sausage 7 1/4 oz Finely minced dried red chili 1/2, optional Unsalted butter 1 tbs Parmigiano-Reggiano cheese 3 tbs Salt and freshly ground pepper to taste @ Tools: Chef's knife Cutting board Large saucepan Frying pan Spoon @ Prep: Prepare the sausages; Dice the Italian sausages into small cubes. Coat the bottom of a small frying pan with olive oil then warm over a medium flame. SautÄ the sausage cubes for about 10 minutes then season to taste with the minced red chili. Set aside. In a heavy saucepan, warm the olive oil and cook the onions over medium heat until the onions are practically a paste, about 40 minutes. Add some stock if the onions become too dry. Add the rice to the pan, mix well, making sure the rice is evenly coated with the onion and olive oil paste. Stir in the white wine. Make sure the chicken broth is boiling, and when the wine has evaporated, add a 1/2 a cup another 1/2 a cup. Continue until all of the broth has been added. After half of the chicken broth has been added, mix in the sausage. The mixture should be at a constant simmer during the entire process. Stir the rice often to prevent it from burning and sticking to the pan. When the risotto is creamy and the broth has been completely absorbed, add the butter and continue to simmer for 2 minutes. Remove from the heat, mix in the cheese, season to taste with salt and plenty of freshly ground pepper, and serve immediately. AUGUST !! 208 Vegetable Soup (Acquacotta) 0 0 2 2 01.30 00.40 0 0 @ ING: Servings: 8-10 people Finely diced large onions 4 Olive oil 1/4 cup Finely diced carrots 3 Finely diced celery stalks 4 Red peppers 4 Peeled and finely diced celery root 1 Seeded and diced plum tomatoes 2 1/4 lbs Salt and freshly ground pepper to taste Water 1 quart Chopped fresh sage 1 tbs Chopped fresh rosemary 1 tbs Tied parsley 1 large bunch Egg 1 per person Thick, crusty bread 1 slice per person Freshly grated parmesan cheese @ Tools: Baking sheet Chef's knife Cutting board Kitchen string Large sautÄ pan Frying pan Ladle @ Prep: Roast, peel and seed the red peppers then slice them into long, thin strips. In a large sautÄ pan, heat the olive oil then sautÄ the onions until translucent. Add the celery stalks, celery root and carrots and continue cooking until all of the vegetables are tender. When the vegetables are soft, add the strips of red pepper and the diced tomatoes. Simmer over a very low flame for 10-15 minutes. Season to taste with salt and freshly ground pepper and continue simmering, over a very low flame for another 10-15 minutes. Add the sage, rosemary, parsley and the water and continue simmering for 10-15 minutes. While the soup is simmering, scramble the eggs in a separate frying pan. When the soup is ready, place a slice of bread in the bottom of an individual soup bowl, ladle some soup over the bread, add the scrambled egg and top with freshly grated parmesan cheese. SEPTEMBER !! 209 Tagliarini (Tarjarin delle Langhe) North Piedmont 3 3 01.50 00.50 Rest time : 50 minutes 0 @ ING: Servings: 8 people Pasta: Unbleached all-purpose flour 3 3/4 cups Egg yolks 10 Whole eggs, beaten 2 Olive oil 1/2 tsp Salt 1 tsp Wild Mushroom Sauce: Wild mushrooms 2 oz Water 1 cup Marsala 2 tbs Olive oil 2 tbs Butter 2 tbs Finely chopped onions 3 Chicken giblets 10 3/4 oz Chopped parsley medium bunch Fresh rosemary leaves 1 tsp Sliced sage leaf 1 Tomato paste 1 tbs Red wine 1/4 cup Meat stock 1 cup Salt and freshly ground pepper to taste White truffle for garnish @ Tools: Pasta: Electric mixer with a paddle attachment Plastic wrap Pasta machine or rolling pin Small, sharp knife Baking sheets Large saucepan Sauce: Heavy saucepan Chef's knife Cutting board Colander Heavy sautÄ pan Grater @ Prep: Prepare the pasta dough: Sift the flour and salt onto a work surface and make a well in the center. Break the eggs into the well and mix with a fork. When the eggs have been completely absorbed, add the olive oil. Draw in flour from the sides and continue to mix until it is well-combined. Sprinkle flour over the mixture and knead it with your hands for 10 minutes until it is elastic but still firm. It may be necessary to add more flour to achieve this. Shape the dough into a ball, cover it with a kitchen towel and let it rest for 15 minutes. Knead the dough again for 5-10 minutes until it is very smooth and pliable. Cover the dough and let rest for 20 minutes. Using a pasta machine on the second to last setting, or a rolling pin, roll the dough until it is very thin and smooth. (At this point, the dough should be dry enough to cut into strands. If the dough is to moist to proceed, hang the sheets on a laundry or pasta rack). Using a very sharp knife, cut the pasta sheets into 1/32 inch strands, the correct "Tagliarini" width. If you are not cooking the pasta immediately: Line baking sheets with plastic wrap. Spread the strands over the baking sheets, sprinkle with semolina. This is to prevent the pasta from sticking together. Prepare the sauce: In a heavy saucepan, bring the water and marsala to a boil. Add the mushrooms then immediately remove from the heat. Let rest for 15 minutes. Drain the mushrooms and reserve the cooking liquid. Finely slice the mushrooms. In a heavy sautÄ pan, warm the oil and butter over medium heat then add the onions and giblets. SautÄ for 10 minutes. Add the herbs and continue cooking for 2- 3 minutes. Add the tomato paste, the cooking liquid from the mushrooms, and the stock then bring to a boil. Cover the sauce, lower the heat, and simmer for 45 minutes. Add the mushrooms 15 minutes before the sauce is finished cooking. If the sauce becomes too dry, add more stock in small increments. Season to taste with salt and freshly ground pepper. A few minutes before the sauce is finished cooking, bring plenty of salted water to a boil and cook the pasta for 1-2 minutes. Mix the pasta and the sauce together, then shave the truffle over the top. OCTOBER !! 210 Dead Men's Cookies (Fave dei Morte) North Veneto 2 2 01.20 00.25 Rest time : 15 minutes 0 @ ING: Servings: 6 dozen Blanched almonds 10 oz Sugar 4 oz Plain flour 4 oz Pine nuts 1 oz Grappa or almond liqueur 2 tbs Orange Zest from 1/2 an orange Butter 1 oz Eggs 2+ 1 @ Tools: Food processor with a steel blade Baking sheet Parchment paper, optional Sharp knife Pastry brush @ Prep: In a food processor, coarsely grind the blanched almonds. Add the sugar and butter and work until light and creamy. Add two eggs, one at a time, and work until absorbed. Add the grappa (or almond liqueur) and orange juice and continue to mix. Finally, add the flour, a little at a time. Work until a smooth dough is formed. If the dough does not appear to be smoothing out, add some egg white, teaspoon by teaspoon, until the dough is workable. Mix in the pine nuts and let rest for 15 minutes. Cover a baking sheet with butter then sprinkle with flour, or simply line it with parchment paper. Using a sharp knife, divide the dough into 3-4 pieces. On a floured work surface, using your hands, roll each piece into a long, narrow cord about 1/4 wide. Cut each cord into 1 inch pieces. Then, using your hands, very gently shape the pieces and smooth out the edges. Place an indentation in the center of each piece and, using your fingers, slightly curl it so that it resembles a fava bean for which these cookies are named. Spread the cookies out on a baking sheet (use more baking sheets if necessary). Preheat the oven to 300í F. Separate the remaining egg then whip the egg white until it is frothy. Using a pastry brush, spread a little on each cookie. Bake the cookies until they are a soft golden color, approximately 20-25 minutes. Let cool before serving. NOVEMBER !! 211 Christmas Eve Lasagna (Lasagne della Vigilia) North Piedmont 2 1 00.25 00.10 Rest time: 1 hour 0 @ ING: Servings: 6 people Olive oil 1/2 cup Anchovy paste 2 tbs Garlic cloves 2-3 Pappardelle pasta 1 1/4 pounds Grated Parmesan cheese 4 oz Chopped parsley medium bunch Freshly ground pepper to taste @ Tools: Chef's knife Cutting board Large enameled skillet Wooden spoon Large pot Colander Large bowl @ Prep: Peel and mince the garlic cloves. In a small bowl combine the garlic, anchovy paste and olive oil. Let rest for 1 hour. In a large enameled skillet, sautÄ the mixture, along with the parsley, for about 5 minutes. Use a wooden spoon to combine the mixture. In a large pot, boil plenty of salted water. Add the pasta and cook until done. If using fresh pasta cook for 1-2 minutes; if using dried noodles cook for 10- 12 minutes. From this point on, you must work very quickly. Place the noodles in a colander to drain. Immediately transfer the noodles to a large bowl and then add the grated parmesan cheese. Gently toss the noodles until completely coated with the cheese. Quickly transfer the noodles to the skillet containing the anchovy and garlic sauce. Grind plenty of fresh pepper over the top, and then toss the noodles until completely coated. Serve with parmesan cheese on the side. DECEMBER !! 212