Tags Italian

La Corona

La Corona

Meal type Breakfast, Dessert, Snack
Misc Freezable
Region Italian
By author Lina Bifano

Ingredients

For the dough:

  • 1 packet active dry yeast
  • ¼ cup warm water
  • ¾ cup warm milk
  • 4 tablespoons sugar
  • 6 tablespoons butter (softened)
  • 2 teaspoons salt
  • 1 ½ teaspoon cinnamon
  • 2 eggs
  • 1 tablespoon orange juice
  • 4 cups all-purpose flour

For the date, raisin, and pecan filling:

  • 1-2 cup Grand Marnier™
  • ¾ cup raisins (red or white)
  • 10-15 dates chopped into ¼” pieces
  • 2/3 all-purpose flour
  • 1 ½ cup chopped pecans (crunchy, not finely chopped)
  • 4 tablespoons sugar
  • Zest of 1 medium lemon
  • 1 stick butter (room temperature)
  • 1 ½ teaspoon almond extract

For the icing:

  • 1 cup powdered sugar
  • 1 tablespoon Grand Marnier™
  • 2 tablespoons water

For the icing: (Optional)

  • ¼ teaspoon cinnamon

Directions

For the dough:
Beforehand:
In a small container, place the dates and raisins in the Grand Marnier™ to soak.

Prepare the dough:
If preparing the dough and not assembling until later, use the largest mixing bowl you can find.
Dissolve the yeast packet in the warm water and let it sit until it bubbles and foams. This can take up to two minutes. Incorporate the rest of the ingredients, but not yet the flour. Once all of the other ingredients are well blended, add the flour, one cup at a time, until you have a ball of dough that is only barely sticky to the touch. You might not have to incorporate all 4 cups of flour.

On a lightly floured countertop, knead your dough for approximately 10 minutes, or use the dough hook on your mixer. It is done when it has achieved a smooth appearance and is no longer sticky to the touch. Oil your original mixing bowl lightly, place the dough in it and cover it with plastic wrap. Do not refrigerate. Warmer is better. At this point, if you’ve got to leave to go to work, you can, and you can assemble the final product when you get back. In approximately 2 hours, it should have doubled in size. If you get home from work and you find that it’s the size of the bowl it’s in, no problem, just punch it down and re-knead briefly it until it’s a workable size.

Prepare the filling:
Drain the raisins and dates, reserving the Grand Marnier™ for another time. Taste a few. Try not to eat them all. Combine all ingredients in a small mixing bowl and incorporate the butter, cutting it in using your hands. Refrigerate for approximately 10 minutes.

Assembling the corona:
Preheat your oven to its lowest setting, usually 160°

Turn the dough out on a floured countertop. Roll it into a 12x30 inch rectangle. While crumbling the filling in your hand, spread it over the rectangle; trying to make sure it is covered evenly, up to ½ inch of the edges. Starting with the longer edge, tightly roll the dough, jellyroll style.

Using a sharp knife, slice the roll in half lengthwise. This will expose the layers of dough and the filling, giving you two long sections. Turn them out so the filling sides are facing up and twist them around one another all the way down to the ends. Turn both ends towards each other, making a circle. Overlap the ends so that the corona takes shape and looks like a ring.

Carefully place the corona on a parchment-lined baking sheet (it helps if you place each side in your two hands and plop it down quickly). Let it sit in your oven at its lowest setting for approximately 30 minutes. This may take a little finesse.

Preheat your oven to 350°
Cook until lightly browned, approximately 30 minutes, checking after 25 minutes, as cooking times may vary. Place on a cooling rack.

Assemble the icing and drizzle over the corona while it is still slightly warm.


Tips:
The corona can be frozen once completely cooled, without icing by wrapping it in plastic wrap, then foil. When ready to serve (or gift), place uncovered in a 350° oven for approximately 10 minutes and drizzle with the icing mixture. Enjoy!

Pasta e fagioli

Pasta e fagioli

Meal type Entrée, Lunch, Main Dish, Soup
Misc Serve Hot
Region Italian
By author Christopher Rovezzi

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 carrot, peeled and medium diced
  • 2 celery stalks, medium diced
  • 1 Small zucchini, medium diced
  • 1 Small yellow squash medium diced
  • 2 cloves garlic minced
  • Salt
  • Freshly-ground black pepper
  • 2 cups cannellini beans OR chick peas
  • 2 tablespoons chopped fresh herbs like Italian parsley, rosemary, thyme, basil
  • 1 can (28 ounces) diced tomatoes or whole peeled plum (roughly crushed between your fingers!)
  • 6 cups vegetable or chicken stock
  • 2 cups small pasta (like ditalini), pre-co
  • Grated Romano or Parmigiano-Reggiano cheese to garnish

Directions

1. Heat oil in a Dutch oven or heavy bottomed pot over medium heat.
2. Add onion, carrot, celery, zucchini, squash,and garlic, season with salt and pepper. Stir to coat with oil and cook until tender, about 8 minutes.
3. Stir in herbs, tomatoes, and stock.
4. Bring soup to a boil, then reduce heat and simmer uncovered for 30 minutes, adding cannellini beans OR chick peas in last 10 minutes of cooking. Taste and season with grated cheese…salt and pepper, as desired.

Ila’s Famous Italian Baci Treats

Ila’s Famous Italian Baci Treats

Meal type Dessert
Region Italian
By author Ila Bucci

Ingredients

  • 100g or 4/5 cup of powdered sugar
  • 200g or 1 3/5 cups of chopped and toasted hazelnuts
  • 250g or 2 cups of Ferrero Nutella
  • ¾ cup lukewarm water
  • 6oz high quality block of dark chocolate for baking
  • 1-2 teaspoon teaspoons vanilla powder (if desired)*, but it mainly depends on the preference of the baker.
  • 20 whole toasted hazelnuts
  • 1 ½ cup "quick" rolled oats
  • 2 packets "highly active" dry yeast; or 1 Tbsp active dry yeast; or 2 ¾ tsp instant yeast
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • 6 tablespoons (¾ stick) butter
  • ½ cup unsweetened applesauce
  • 1 ½ teaspoon salt
  • ½ cup instant mashed potato flakes
  • 2 ¼ cups King Arthur Unbleached All-Purpose Flour

Optional

  • 2 tablespoons oats, to sprinkle on top

Directions

Mix chopped hazelnuts, Nutella, powdered sugar, and vanilla powder (if desired), into a smooth dough.
S hape about 20 chocolate balls, then place on wax paper. Place one whole hazelnut in the center of each ball.
Put in the refrigerator until hardened (+/- 2 hours).

Melt dark chocolate in a double boiler.* If you don't have a double boiler you can MICROWAVE chocolate on high for 2 minutes, stirring in between. Soak chilled Baci into melted chocolate. Using 2 forks, turn the ball of chocolate quickly, and place on wax paper.

Let dry in a cool place for about 10 minutes. Serve.

Honey Oatmeal Bread

Ila’s Famous Italian Baci Treats

Meal type Dessert
Region Italian
By author Ila Bucci

Ingredients

  • 100g or 4/5 cup of powdered sugar
  • 200g or 1 3/5 cups of chopped and toasted hazelnuts
  • 250g or 2 cups of Ferrero Nutella
  • ¾ cup lukewarm water
  • 6oz high quality block of dark chocolate for baking
  • 1-2 teaspoon teaspoons vanilla powder (if desired)*, but it mainly depends on the preference of the baker.
  • 20 whole toasted hazelnuts
  • 1 ½ cup "quick" rolled oats
  • 2 packets "highly active" dry yeast; or 1 Tbsp active dry yeast; or 2 ¾ tsp instant yeast
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • 6 tablespoons (¾ stick) butter
  • ½ cup unsweetened applesauce
  • 1 ½ teaspoon salt
  • ½ cup instant mashed potato flakes
  • 2 ¼ cups King Arthur Unbleached All-Purpose Flour

Optional

  • 2 tablespoons oats, to sprinkle on top

Directions

Mix chopped hazelnuts, Nutella, powdered sugar, and vanilla powder (if desired), into a smooth dough.
S hape about 20 chocolate balls, then place on wax paper. Place one whole hazelnut in the center of each ball.
Put in the refrigerator until hardened (+/- 2 hours).

Melt dark chocolate in a double boiler.* If you don't have a double boiler you can MICROWAVE chocolate on high for 2 minutes, stirring in between. Soak chilled Baci into melted chocolate. Using 2 forks, turn the ball of chocolate quickly, and place on wax paper.

Let dry in a cool place for about 10 minutes. Serve.

Pici pasta

Pici pasta

Meal type Entrée, Main Dish
Region Italian
By author Christopher Rovezzi

Ingredients

  • 1 cup durum semolina
  • 1 cup double zero flour
  • 1 cup water
  • 1 pinch salt

Directions

Process all in a food processor until a ball of dough forms.
Flatten ball of dough to 1/2 inch thickness. Cut a strip of dough 4 inches long and on a floured surface roll under your hands and fingers until a long "rope" forms about the thickness of a drinking straw. Boil noodles for 2 minutes and dress with a HEARTY sauce!

Spinaci alla Mostarda

Spinaci alla Mostarda

Serves 8
Cook time 20 minutes
Meal type Entrée
Region Italian
By author Elaine Pusateri Cowan

Ingredients

  • 1 drizzle olive oil
  • 2 cloves chopped garlic
  • 1 tablespoon black mustard seeds
  • 2 tablespoons yellow mustard seeds
  • 10oz baby spinach leaves (or 6 cups)
  • 1 Pat butter
  • 6 egg whites (2 whole eggs beaten)
  • ⅓ cup whole milk
  • 13 heaped tablespoons ricotta

Directions

1. Preheat oven to 350°F. In a skillet, over medium heat, add garlic and mustard seeds.
2. As soon as the garlic starts to turn a golden color, add the baby spinach in small batches.
3. As each small batch of spinach begins to wilt, add a pat of butter, then more spinach. Do this until all the spinach has been added.
4. Place all of the above into a greased pie plate.
5. Beat eggs. Add milk and beat some more. Pour mixture over spinach.
6. Drop dollops of ricotta cheese. Space dollops ½ inch apart.
7. Bake for 20-30 minutes.
8. Let cool slightly; loosen edges and cut into 8 wedges

Basilico

Basilico

Serves 8
Cook time 20 minutes
Meal type Entrée
Region Italian
By author Elaine Pusateri Cowan

Ingredients

Basilico

  • 1 drizzle olive oil
  • 1 Pat butter
  • 2 handfuls fresh, chopped basil
  • 6 egg whites (2 whole eggs beaten)
  • ⅓ cup whole milk
  • 3 tablespoons Parmigiano-Reggiano cheese
  • 13 heaped tablespoons ricotta

For Plating

  • ½ cup balsamic vinegar
  • ½ Loaf Italian bread
  • 1 drizzle olive oil
  • Parmigiano-Reggiano crisps
  • Campari tomatoes

Directions

Basilico
1. Preheat oven to 350°F. In a skillet, over medium heat, add a drizzle of olive oil and pat of butter.
2. Once butter is completely melted, add 2 handfuls of chopped basil.
3. Once basil begins to darken to a deep green, remove and add to a pre-greased pie plate.
4. Beat eggs. Add milk and beat some more. Pour mixture over basil.
5. Sprinkle 3 tablespoons of Parmigiano-Reggiano on top.
6. Drop dollops of ricotta cheese. Space dollops ½ inch apart.
7. Bake for 20-30 minutes.
8. Let cool slightly; loosen edges and cut into 8 wedges
For Plating
1. Reduce ½ cup of balsamic vinegar by ½ over low heat.
2. Slice Italian bread into ¾ inch slices.
3. Add enough oil to a warmed skillet to coat the bottom. Add a generous pat of butter to the oil.
4. Toast sliced bread in skillet. Flip when toast begins to brown.
5. For the Parmigiano-Reggiano crisps: mound heaping tablesppons of Parmigiano-Reggiano cheese ; when the edges brown and begin to melt and bubble, loosen the edges with a spatula and carefully flip.
6. Place toast at the center of the plate. Halve Campari tomatoes and press them into the toast. Add fresh basil, a wedge of the Basilico frittata and finish with a drizzle of balsamic reduction.

Patate di Rosmarino

Patate di Rosmarino

Serves 8
Cook time 20 minutes
Meal type Entrée
Region Italian
By author Elaine Pusateri Cowan

Ingredients

  • 5 Large Vidalia onions
  • 1 drizzle olive oil
  • 12 baby new potatoes
  • ¼ cup canola oil
  • 1 pinch kosher salt
  • 3 pinches dried rosemary
  • egg whites (2 whole eggs beaten)
  • ⅓ cup whole milk
  • 5oz log of chèvre

Directions

1. Preheat oven to 350°F. Slice onions. In a Dutch Oven, over low heat, add the onions with some olive oil and a pinch of kosher salt until caramelized.
2. Slice baby new potatoes.
3. Heat ⅓ cup canola oil . Add one potato slice to test, then add the rest. Once browned, flip.
4. Once potatoes have browned on one side, add a pinch of kosher salt and 2 pinches of rosemary.
5. Spoon a tablespoon of oil out of the pan and into a pie plate; grease it.
6. Remove potatoes with a slotted spoon. Shake off any excess oil. Add to pie plate.
7. Add the caramelized onions to the potatoes. Smooth and level as you go.
8. Beat eggs . Add milk and beat some more. Pour mixture over onions and potatoes.
9. Add ½ inch chunks of chèvre until entire 5-ounce log is gone.
10. Bake for 20-30 minutes.
11. Let cool slightly; loosen edges and cut into 8 wedges
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