Now for the promised advanced Italian recipes by Lana Bizzieri.
Brew strong espresso coffee and chill.
Put 1 c of whole milk, plus 2 Tbls whipping cream in a food blender and whip it up a bit.
Add coffee to taste, along with a bit of sugar, and whip again. Serve in a tall glass.
Very, very good!!
Penne Au Arrabiata
1 large can of strained tomatoes
1 medium onion, chopped
2 cloves fresh garlic
4 oz pancetta, chopped
ground red pepper to taste
4 oz pecorino Romano, grated
2 oz EVOO
1 1/2 lb penne, mostacioli or rigatoni
In a large skillet, saute' pancetta in olive oil over medium heat for 5 minutes, stirring to avoid sticking. Add onion and garlic and continue cooking until onion is soft and transparent (3 to 4 minutes). Add tomatoes and cook over high flame, stirring frequently, until mixture has condensed (about 10 minutes).
Pour over cooked pasta, add cheese, mix well and serve immediately.
4 cups tightly packed fresh basil leaves
1/2 c EVOO
2 cloves garlic, crushed
6 sprigs parsley
salt and ground pepper to taste
1/4 c pine nuts
1/2 c freshly grated Parmesan or Romano cheese
Place basil in food blender, add oil, garlic, parsley, salt, pepper and pine nuts. Blend until all are blended and chopped very fine, but not smooth. Remove from blender and stir in grated cheese.
2 1/2 cups all-purpose flour
1/2 c plus 1 Tbls sugar
3 egg yolks, beaten
Grated zest of 1/2 lemon
10 Tbls unsalted butter, at room temperature
1 lb ricotta cheese
1 c sugar
2 oz white raisins soaked in enough rum to cover (soak for 2 hrs.)
2 oz citron or green candied lemon peel, diced into tiny pieces
1/3 c pine nuts, toasted until just barely browned
Butter and dust spring form pan.
Place flour in large mixing bowl and make a well in the center. Add the sugar, egg yolks, lemon zest and butter. Use a pastry blender and cut into small pieces. Mix until coarse meal consistency. Add a Tbls or 2 of water in order to form dough. Knead a couple of times.
Cut the pastry into 2 pieces, one slightly small than the other. Roll out the larger of the two to 1/8 inch thickness. Lift from rolling surface and drape over pan leaving overhang.
Cream ricotta with sugar, add all other ingredients for the filling and mix well. Pour mixture over prepared crust.
Roll out remaining pastry and cut into 3/4 inch strips. Crimp the ends of the strips and seal to bottom crust.
Bake in a preheated 375 oven for 45 minutes or until lightly browned. Cool for 15 minutes before turning out onto plate.
Can be served warm or room temperature.
There now I am all caught up. Oh, wait, I need Chris Hall's recipes for his rookie cooking class. Must call him.....
Again all of the recipes tasted wonderful and were easier than you would think they would be. Pictures are on Facebook and if you have any questions please call me at 542-6935.