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Simple yet delicious recipes created with eggs, sugar, butter and marsala wine. Using the regional fruits that grew in the back yard. All the traditional desserts that made each and every day special and holidays a delight for everybody. I hope your enjoy these recipes. Biscotti, Ciarduna, Cuccidata (Italian Fig Cookies), Sicilian Cannoli, Tiramisu, Zabaione, Zuppa Inglese, Panettone, Mont Blanc, Mascarpone Cream and many, many more.
Ingredients: Directions: 2• In a clean mixer bowl, beat the egg whites until frothy. With the mixer running, gradually add the remaining 1/2 cup of sugar and beat to stiff peaks. Gently fold the beaten egg whites into the reserved egg yolk mixture until evenly combined. 3• Cover the bottom of a 9 x 13-inch pan with a single layer of ladyfingers. Brush the ladyfingers with coffee lightly. Spread half of the mascarpone filling over the ladyfingers. Repeat with another layer of ladyfinger, soaked with coffee, and mascarpone filling. 4• Sprinkle the surface of the tiramisu with unsweetened cocoa powder and chill for at least 2 hours before serving.
Ingredients : Description :
Ingredients: 4 large egg yolks Directions:
Ingredients: 3 1/2 oz. mascarpone cheese Description:
Ingredients: 4 egg yolks Directions:
Ingredients: Grated zest from two untreated oranges Descripton:
Mont Blanc Directions:
Pannetone 1 oz. baker's yeast Mix the yeast with the flour and as much water as necessary for the dough to be elastic. Wrap in a towel and put into a warm draft-free place (an unlit oven, for example) until doubled in size (it should take approx. 30 mins) and the surface is uneven. Make a small fontana with 4 tbs. flour. Crumble the dough cake on top of it, add 1/2 cup warm water and knead until the dough is elastic. Let rise in a warm place for 3 hours. Punch down the dough, and then, knead in another 4 tbs. flour, with as much warm water as necessary. Place the dough in a warm place to rise for 2 hours. Combine the sugar, the whole egg and the yolks. Mix well and cook in a double boiler for a few minutes, beating the mixture with a whisk so that it becomes light and airy. Let cool. Make another fontana with the remaining flour. Put in a pinch of salt, the risen dough, the butter and the egg mixture into the middle. Knead energetically for 20 mins. When the dough is smooth and elastic, add the raisins and candied peel. Grease and flour a sheet of waxed paper and place the dough in the center. Make a ring around it with a rectangular piece of cardboard and let rise in a warm place for at least 6 hours or until the dough has doubled in size. Cut a cross on top of the cake with a sharp knife and put 1 tbs. butter in the middle. Cook the panettone in a pre-heated 400ºF oven for 40-45 mins. The cake is ready when a skewer inserted in the center comes out dry.
Parmigiano-Reggiano "Ice Cream" Accompaniments: Directions:
Ingredients: 2 eggs Description: • Break the eggs and whisk. Add sugar to eggs and mix immediately to prevent sugar from burning eggs. Bring butter to room temperature. Flake butter into the flour. • Add vanilla and add them to the sugar/egg mixture. Put mixture into a mixer and mix and slowly add the flour. Let dough rest in a cool dry place. • Roll out the dough into small quantities. Cut dough into 1/2-inch strips and cut 1/2-inch pieces from the strips. Place the 1/2-inch squares onto a baking pan. • Put vegetable oil into a large pot and bring to 350 degrees. Fry small quantities of the dough squares in the oil and when golden brown, place onto a baking pan lined with paper towels to absorb excess oil. When all dough is fried and let cool to room temperature. • In a saucepan, heat the honey (not to a boil) and add small quantities of the fried dough to the pan. Stir lightly with a large slotted spoon. Remove from saucepan and place onto a serving plate and sprinkle with powdered sugar Makes 4 servings
Ingredients: 4 egg yolks Description: • Beat yolks well. Add the water, then sugar, the wine and beat well. • Place mixture in double boiler over hot water and cook over low heat, beat the entire time until mixture thickens. • Remove from heat and cool. When cool, stir in candied fruits and fold in the cream. Pour into a tray. • Make chocolate ice cream. When cool, spoon it over the first layer in the tray and freeze overnight.
Ingredients: 1/3 cup white wine, 1• Put wine and water in a pot. Bring to almost a boil. (It shouldn't come to a full boil.)
Sicilian cannoli Description: 1• To make the pastry case: Place the flour, cocoa, coffee powder, a pinch of salt and the sugar on a pastry board or work surface and mix. 2• Form a well and work in the smoothed butter and enough wine to make a firm dough. 3• Form a ball wrap in cling film and refrigerate for an hour. 4• Filling: Dice the candied fruit and the chocolate. 5• Sieve the ricotta and then whisk in the icing sugar, the orange essence and then add the candied peel and chocolate dice. Refrigerate. 6• Cannoli case:Roll out the pastry and using a round 9'/18cm pastry cutter, cut 18 disks, kneading the dough each time. 7• Stretch each disk out into an oval, brush with almond oil and roll around the bamboo or tin tubes. Brush with a little egg yolk where they overlap and press down to make them stick properly. Lift the ends of the pastry slightly curling them back - makes them easier to remove. 8• Heat the peanut oil in the frying pan and deep fry the cannoli, two at a time. When they are golden brown remove them and drain on kitchen paper. 9• As soon as they cool enough to be able to hold them in your fingers, remove them from the tubes, oil the tubes again and wrap them in more pastry to fry some more. 10• Assembling: Only fill the cannoli when you are ready to eat them or they go soggy. They keep in a biscuit tin for a few days. Decorate the ends with a little crushed pistachio nut, giving the typical green of so many Sicilian desserts. Cuccidata - Cuchidahti (Sicilian Fig Cookies)
Filling ingredients: Dough ingredients: 4 1/4 cups All Purpose flour Icing ingredients: 3 cups sifted confectioner’s sugar Filling description: A meat grinder is best, using a blender can be a big mistake. A food processor may also work. 1• Soak the figs in some water, and stew them for a few minutes to soften them. 2• Chop nuts up fine in a nut chopper. 3• Put a 1/2 cup of sherry and other ingredients into food processor a little at a time, and grind up (no need to add sherry during grinding if you use a meat chopper, you can add that later when you mix in the nuts). 4• Remove from processor and put in large bowl, add nuts and mix well. 5• Add more sherry as needed as to not have mixture too dry. A medium to dry consistency is what to look for. 6• Put in a covered plastic container and store in refrigerator. This can be stored for up to a year. Add a teaspoon of sherry to mixture once a month to keep fermented. Dough description: 1• Sift dry ingredients into a large bowl. 2• Add butter and cut in with a pastry cutter or knife until crumbly. 3• Sprinkle the cold water in and toss lightly with a fork until mixed. 4• Add remaining water, a tablespoon at a time, mixing until dough is smooth. 5• Heat oven to 275 degrees and take half the dough on a lightly floured surface, roll it out into a 12 x 18 inch rectangle (it should be about 1/8“ thick). 6• Cut into 3” wide strips and spread 4 tablespoons of filling down the center of each strip, leave about 1“ on either side. 7• Moisten the bare sides with water, fold over and press lightly with a fork to seal. 8• Cut each strip into 6-2” cookies, cut and slit in the fold side of each cookie, almost like giving it gills. 9• Place on an ungreased cookie sheet, bending each cookie into a slight curve. Bake about 20 minutes until bottoms are brown. Icing description: 1• While cookies are baking sift confectioner’s sugar into a mixing bowl, add milk, salt and anise flavor and beat until smooth.This is a runny icing that will dry hard. 2• When done baking, remove from each cookie from cookie sheet and cool them on a wire rack, then ice. 3• Repeat with remaining half of dough and filling. In conclusion: You can use this filling for the italian cookies. Just flatten a small piece of dough and put a teaspoon. of filling on it and fold sides up and pinch closed. Bake the same as for the plain cookies. And decorate or leave plain.
Ingredients: Recipe for 30 ciarduna (revised January 7th, 2008) Dough Mix for 30 ciarduna • flour - 3 cups Ricotta Mix - filling Filling: Sieve the ricotta and then whisk in the icing sugar, lemon essence and then add almond dust - mix well and chill. Description: 1• Mix flour, sugar, ammonia, vanila and yeast. 2• Add milk a little at a time until you get the proper consistancy for the dough (consistancy for the dough should not be to hard and not to soft - in the middle). Let the dough rest until it levetates. 3• The technique for making the hollow body is simply by cutting the end off a broom stick (non dyed or painted), about 8 inches long and rolling the dough around the wood. You can buy the wood object at a specialty ethnic pastry shop supply company. 4• Put in the oven at 325 degrees until lightly browned to maintain softness and a little cookie type texture. Lightly grease the pan so the pastry does'nt stick or use non stick aluminum paper that is now available at major supermarkets. 5• Remove from oven and then let cool. (traditionally the dough mix was cooked in oil - I personally don't like that - I like the cookie texture the oven gives) 6• Add the ricotta mix in the hollow body of the pastry. 7• For decoration lightly sprinkle icing sugar and bit of almonds. Enjoy - Please do not copy this recipe unless you intend to give me credit - please let me know if you want to add this recipe to your site. I'm the only site with this recipe that was translated by a recipe my grandmother gave me in Sicily. Please don't use without permission. I will be more than happy to share this with you - just let me know. *Ammonia Baking Powder: (ammonium bicarbonate) This LEAVENER is the precursor of today's baking powder and baking soda. It's still called for in some European baking recipes, mainly for cookies. It can be purchased in drugstores but must be ground to a powder before using. Also known as hartshorn, carbonate of ammonia and powdered baking ammonia. *Strutto: Lard is fat from a pig. It may or may not be rendered. Fat from beef is referred to as "beef tallow" or "suet". For cooking, Lard has been treasured for centuries upon centuries amongst Northern Europeans and Chinese. Now, in many people's minds, Lard is so far out of fashion that they wouldn't allow it into their grocery carts, let alone their homes. It's certainly not used much anymore in processed foods, as that would put off buyers of products who are Muslim or Jewish. Someone's using it, though, because you still see it at the supermarkets. It never really went out of fashion in cooking in the American South. It's still used a great deal in Chinese cooking, and in all Latin American cooking including Mexican. And, in fact, sales of Lard in America have started to rise again since the early 2000's, perhaps due to the growing Spanish population. And maybe, just maybe, home pastry cooks are sneaking it into their carts again. It is a great carrier of taste, and has a very high smoke point. In baking, Lard doesn't melt as quickly as butter in crusts and breads, so it allows for lighter finished products. Some feel that while butter gives good flavour, Lard gives the best texture, so they often swap in a bit of Lard for some of the butter in recipes such as pie crusts. Publisher - Get permission before using on your website. 5 ounces (150 grams) belgian chocolate, coarsely chopped 1• Preheat oven to 350 degrees F (180 degrees C). 2• To toast almonds: spread on a baking sheet and bake for 15 minutes or until lightly browned. Remove from the oven and place nuts in a bowl. Cool and then chop coarsely. Set aside while you prepare the dough. 3• Reduce temperature of oven to 300 degree F (150 degrees C). Line a large baking sheet with parchment paper. 4• In a food processor, combine the chopped chocolate and brown sugar and process until the chocolate is very fine then set aside. 5• Sift or whisk together the flour, cocoa, espresso, baking soda and salt into a bowl then set aside. 6• In the bowl of your electric mixer combine the eggs and vanilla extract and beat to blend, about 30 seconds. On low speed mix in the chocolate/sugar and flour mixtures until a stiff dough forms, adding the almonds about half way through mixing. 7• On a floured surface divide the dough in half. Form each half into a log 12 inches (30 cm) long. Do this by rolling the dough back and forth into a cylinder shape with floured hands. Transfer the logs to the baking sheet, spacing them well apart (width-wise on the pan), and pat to even the shapes. Bake until almost firm to the touch, about 35 - 40 minutes (logs will spread during baking). Remove from the oven, place on wire rack, and let cool for 10 minutes. 8• Transfer the logs to a cutting board. Using a serrated knife cut the dough into slices 3/4 inch (2 cm) thick on the diagonal. Arrange the slices cut-side down on the baking sheet. Bake 15 minutes. Turn the slices over and bake until crisp and dry, about 15 minutes longer. Remove from oven and let cool on wire rack. You can store in an airtight container for several weeks. Makes about 32 biscottis
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Italians like everyone else have a sweet tooth. 
