Italian Recipe Book http://www.italianrecipebook.com Food that brings people together. Tue, 15 May 2018 12:37:40 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.6 http://www.italianrecipebook.com/wp-content/uploads/2017/03/cropped-logo-wp-1-32x32.png Italian Recipe Book http://www.italianrecipebook.com 32 32 Sun-Dried Tomato Pesto http://www.italianrecipebook.com/sun-dried-tomato-pesto/ http://www.italianrecipebook.com/sun-dried-tomato-pesto/#respond Sat, 05 May 2018 17:10:14 +0000 http://www.italianrecipebook.com/?p=2649 Quick and easy pesto made from dry-packed or oil-packed sun-dried tomatoes. Not only you can whip it up on less than 5 minutes (from start to finish, including doing the dishes!) but also use it in a ton of different ways: As a pasta sauce with rigatoni, tortiglioni, penne or other types of short pasta. […]

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Quick and easy pesto made from dry-packed or oil-packed sun-dried tomatoes.

Not only you can whip it up on less than 5 minutes (from start to finish, including doing the dishes!) but also use it in a ton of different ways:

  • As a pasta sauce with rigatoni, tortiglioni, penne or other types of short pasta.
  • For simple crostini, panini and sandwiches.
  • Add to frittata to brighten up the flavors.


And you get to decide how thin of thick you want your pesto to be (see the recipe for details).

Be careful with salt as sun-dried tomatoes tend already to have enough salt in them, so taste pesto for salt before adding extra.

Sun-Dried Tomato Pesto {Recipe}

Sun-Dried Tomato Pesto

  • 4 oz sun dried tomatoes
  • ¼ cup almonds (unsalted)
  • ⅓ cup Parmesan cheese (grated)
  • 2 tbsp pine nuts
  • 10 basil leaves
  • 1 garlic clove
  • ½ – 1 cup Extra virgin olive oil
  • Salt if needed
  1. Place all ingredients in the food processor except salt.
  2. Process until you get a nice paste of desired consistency.
  3. Add more extra virgin olive oil if you like smother easily spreadable pesto.

    Add less extra virgin olive oil if you like it slightly crumbly

    The quantity of extra virgin olive oil also depends on the sun dried tomatoes you got: dry-packed or oil-packed. Obviously you’ll need less oil when using those oil-packed.



Sun-Dried Tomato Pesto {Recipe}And it pairs perfectly with a rustic country bread like pagnotta or tuscan bread 😋

Sun-Dried Tomato Pesto {Recipe}

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Traditional Focaccia Bread {Focaccia Genovese} http://www.italianrecipebook.com/traditional-focaccia/ http://www.italianrecipebook.com/traditional-focaccia/#respond Tue, 01 May 2018 21:54:26 +0000 http://www.italianrecipebook.com/?p=2618 Focaccia is one of the most famous Italian flatbreads. Typical to Liguria and Genoa in particular it’s often called focaccia al olio or Fugassa in Genoese dialect. And I bet, wherever in the world you might be, every time focaccia is mentioned this classic Focaccia generously coated with extra virgin olive oil and large coarse […]

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Focaccia is one of the most famous Italian flatbreads.

Typical to Liguria and Genoa in particular it’s often called focaccia al olio or Fugassa in Genoese dialect.

And I bet, wherever in the world you might be, every time focaccia is mentioned this classic Focaccia generously coated with extra virgin olive oil and large coarse sea salt immediately comes to mind.

Traditional Italian Focaccia {Focaccia Genovese}

The word focaccia (pronounced “foh-KAcha”) has Latin origin. Focus – means fire and Panis focacius  literally means “a flatbread baked in the coals”.

Often, with the word focaccia people refer to all its possible variants. However, this term mainly refers to the classic Focaccia Genoese.

It’s about ½ inch thick, a little chewy but still soft inside with a delicious olive oil crust on top and on the bottom. For those of you guys who are serious into baking, traditional Focaccia Genovese has approx. 55% hydration ratio.

Traditional Italian Focaccia {Focaccia Genovese}

Focaccia as it’s known today dates back to 16th century.

Bakers were making focaccia early in the morning, before baking first loaves of bread, to test temperature in the wooden oven and munch on something hot and filling early morning.

But before I get to the authentic Genoese focaccia recipe let’s see some of the popular focaccia bread “cousins”. They are very similar to the staple focaccia but each with its unique characteristic.

Focaccia Variations

You can find its variations all across Italy. Thin or tall, salty, salt free or even sweet; crunchy  and oily or soft and friable, with topping, plain or stuffed with cured meat – just to name a few.

Interestingly, ingredients remain mainly the same for all types of focaccia: water, flour, yeast, extra virgin olive oil and salt. Pretty much as those for pizza.

But the recipe, the taste so as as the name changes when you move from one region of Italy to another.

In Rome, for example, it’s lighter and a bit taller (just enough to slice in in half and make a sandwich). Typical to Rome it’s called Pizza Bianca. The best and most classic way to enjoy it is cut in half and make mortadella sandwich (or mortazza).

In Tuscany “focaccia” or better to say focaccia type of flatbread is called schiacciata, ciaccia o schiaccia, which literaly means “pressed” due to its characteristic dimples. It’s less browned on the top and sometime might be even pale-ish with semi-crunchy crust.

About an inch thick it’s perfect for panini.


Both schiacciata and pizza bianca compared to classic focaccia have a higher percentage of water and high hydration results in a softer crumb.

There are also other types out there, less famous but still delicious.

Focaccia Barese stuffed with tomatoes.

Schiacciata catanese (schiacciate di Catania) stuffed with tuma cheese (first salt cheese) and anchovies.

Focaccia or schiacciata messinese (schiacciata di Messina) stuffed with potatoes, broccoli, tuma cheese, tomatoes and more.

In Liguria, you’ll also find another typical and pretty famous Focaccia di Recco or fugassa cö formaggio in genoese dialect – focaccia stuffed with fresh cheese.

Its origin seems to go back to the twelfth century. According to a document thin bread stuffed with fresh cheese was offered to the crusaders leaving towards the Holy Land.


Tradittional Focaccia Recipe {Focaccia Genovese}

Classic Focaccia Genovese is the mother to all flatbreads. It’s about ½ inch thick, a little chewy but still soft inside with a delicious olive oil crust on top and on the bottom.

For the dough:

  • 1 cup water (lukewarm)
  • 2 ½ cup (13 oz) bread flour (+ more if needed)
  • 1 tsp malt or honey
  • ½ tsp dry yeast ((1 tsp if needed – see note 2))
  • ½ tsp salt
  • 2 tbsp Extra virgin olive oil for

For salamoia and topping:

  • 3 tbsp extra virgin olive oil
  • 3 tbsp water
  • Sea salt flakes

Focaccia Pan:

  • 1 quarter-sheet baking pan 9×13 inch

Focaccia Dough

  1. In a mixer bowl add lukewarm water and yeast.

    Let sit for a few minutes until yeast is completely dissolved.

  2. If you’re using a stand mixer use dough hook attachment.

    Combine in a mixer bowl malt (or honey), flour, olive oil and salt. Give a quick stir with a spatula or a fork.

  3. Start kneading on low speed. Once flour has been completely incorporated increase the speed and knead for about 10 minutes until the dough comes together around the kneading hook, becomes elastic and smooth.

    Add a bit more flour if needed.

  4. Place the dough in a large bowl greased with extra virgin olive oil.

    Cover the bowl with a plastic wrap and kitchen towel.

    Let rise for 1.5 – 2 hours in a warm place (75-80F).

    Past that time the dough should double or even triple in size.

  5. Pour extra virgin olive oil on a quarter-sheet (9×13 inch) baking pan.

    Let the dough come out from the bowl onto the pan. Turn it over to coat another side of the dough with olive oil.

  6. Using your hands pat the dough down to fit the pan. Try to maintain the same thickness all over the pan.

    Cover with a lid if you have a lid that fits the pan or with linen towel and let rise for another 30-60 minutes or until it has doubled in size.

    Once your focaccia has doubled in size lightly oil your hands and using your fingers press down the dough to imprint typical dimples all over focaccia bread.

  7. Beat quickly lukewarm water with extra virgin olive oil for salamoia and pour all over focaccia.

    Sprinkle with coarse sea salt or sea salt flakes.

  8. Bake in a preheated to 450F oven for 15-20 minutes (preferably in the lower part of the oven).

    Once out of the oven brush your focaccia with extra virgin olive to taste.

NOTE 1: You can make focaccia without any tools combining all ingredients as stated in the process about and kneading the dough with your hands.

NOTE 2: Use 1 tsp yeast if you are not sure in the quality of your dry yeast or using it for the first time.

Also, if you need to slightly accelerate rising time of the dough.

TIP: If the dough had risen quickly the first time and you still have plenty of time for the second rise in the pan and before baking it (for example guests coming for dinner) punch the dough down in the bowl and let it rise again before arranging it in the pan.


Traditional Italian Focaccia {Focaccia Genovese}

PRO TIP: Cut focaccia in half and stuff with your favorite cured meat or cheese.

Heaven on Earth 😋

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Lemon Layer Cake with Mascarpone and Lemon Curd http://www.italianrecipebook.com/lemon-layer-cake-with-mascarpone-and-lemon-curd/ http://www.italianrecipebook.com/lemon-layer-cake-with-mascarpone-and-lemon-curd/#comments Wed, 18 Apr 2018 20:06:02 +0000 http://www.italianrecipebook.com/?p=2607 Who can resist delicate, super fluffy sponge cake layered with Mascarpone cream and lemon curd that balances all the flavors? Impossible! This cake it perfect for a big celebration or just as a simple weekend treat for yourself 😉 Both Mascarpone cream and lemon-orange curd are super simple to make. Sponge cake base might seem […]

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Who can resist delicate, super fluffy sponge cake layered with Mascarpone cream and lemon curd that balances all the flavors? Impossible!

This cake it perfect for a big celebration or just as a simple weekend treat for yourself 😉

Both Mascarpone cream and lemon-orange curd are super simple to make.

Sponge cake base might seem a bit more trickier but there’s seriously nothing to worry about.

If you follow the recipe to a T you’ll have a perfect sponge cake every single time.

Here’s THE BEST plain Sponge Cake recipe where I talked about do’s and don’ts in detail.

Lemon Layer Cake with Mascarpone & Lemon Curd {Yum-Yum!!}

Happy baking!


Layer Cake with Mascarpone and Lemon Curd

Who can resist delicate, super fluffy sponge cake layered with mascarpone cream and lemon curd that balances all the flavors? Impossible!

For the sponge cake base (9 inch pan)

  • 5 eggs (room temperature)
  • ⅔ cup sugar
  • ½ cup flour
  • ½ corn starch
  • 1 lemon (zest only)
  • Pinch of salt
  • Butter + some more flour for the baking pan
  • 9-inch baking pan

For lemon curd:

  • 1 ½ cup lemon + orange juice ((3 oranges, 1 lemon))
  • 3 tbsp corn starch
  • 3 tbsp heavy cream
  • ¼ cup sugar ((more to taste))

For Mascarpone cream:

  • 8 oz Mascarpone cheese
  • 2 cups whipping cream
  • ½ cup confectioners sugar

Sponge Cake Base

  1. Preheat oven to 320F.
  2. Beat eggs with a pinch of salt until foamy. Start adding sugar a few tablespoons at a time. Add next portion once previous sugar has been dissolved.
  3. Continue beating egg and sugar mix for 10 more minutes (should take around 15 minutes total). Stand mixer will be handy.

  4. Mix corn starch with flour.

    Sift in corn starch and flour mix into the beaten eggs. Fold it gently moving your spatula from the bottom to the top. Once first portion of flour mix is incorporated, add in another portion. Continue until you have used all the mix.

    As a result you should get very light and airy batter.

  5. Grease and flour the baking pan, remove access flour.

    Pour in the sponge cake batter into a baking pan. Level with a spatula if needed.

  6. Bake in a preheated to 320F oven for 40-50 minutes.

  7. Do a toothpick test at 40 minute mark. If toothpick come out dry (not sticky and without any crumbs on it) sponge cake is ready. Otherwise leave for another 5-10 minutes.

  8. Let the cake cool in the pan. Remove from the pan. Using a cotton thread or a big bread knife cut the cut horizontally in half.

Lemon Curd

  1. Squeeze juice from 3 oranges and 1 lemon. Add a bit of water if needed to make it to 1½ cup.
  2. Mix together granulated sugar and corn starch.

    In a small stove-top pot add juice, corn starch and sugar mix. Whisk well until smooth and lumps free mix. Heat on a stove-top whisking continuously until the mixture thickens.

  3. Let the curd cool. Add in 2-3 tablespoons on whipping cream until medium thick consistency. Whisk well.

Mascarpone Cream:

  1. Beat Mascarpone cheese. In a separate bowl beat whipping cream with confectioners sugar.
  2. Mix whipped cream with Mascarpone cheese, adding a few tablespoons at a time.

Assemble the cake:

  1. Add a spoon of Mascarpone cream in the center of a serving plate if you want to prevent the cake from moving.
  2. Set first layer of sponge biscuit. Add half of Mascarpone cream, top with half lemon curd.
  3. Cover with the second sponge cake layer and repeat the process.

I like to grate some lemon zest on top of the cake. It’s simple and nice decoration and adds another lemony note.

Lemon Layer Cake with Mascarpone & Lemon Curd {Yum-Yum!!}

Want to get really naughty? Brush sponge layers with limoncello liquore before assembling the cake.

Or drink a plain shot right after the cake 😉

Italians call it “digestivo”. And it’s not an excuse – a shot of good quality alcohol (especially homemade) really helps digest better.

Now YOU.

Do you like limoncello in the cake or on the side? 😃And seriously, how do you like Mascarpone and lemon curd pairing in the cake?

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Chicken Pizzaiola (The Real One) http://www.italianrecipebook.com/chicken-pizzaiola/ http://www.italianrecipebook.com/chicken-pizzaiola/#respond Thu, 12 Apr 2018 20:28:06 +0000 http://www.italianrecipebook.com/?p=2596 This is one of my husband’s favorite meals. And no wonder – juicy meat simmered in rich tomato sauce and topped with fresh mozzarella cheese that melts all over the cutlets 😋 All that with subtle flavor of oregano and basil leaves. And honestly, it’s one of my favorites too. Ready in less than 30 […]

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This is one of my husband’s favorite meals. And no wonder – juicy meat simmered in rich tomato sauce and topped with fresh mozzarella cheese that melts all over the cutlets 😋

All that with subtle flavor of oregano and basil leaves.

And honestly, it’s one of my favorites too.

Ready in less than 30 minutes.

Did I mention it’s one-skillet dish? 😉

So yes, less dishes, fewer ingredients and MORE flavor.

Simply irresistible!

Authentic chicken pizzaiola is made with just 4 main ingredients: chicken, tomato puree, basil leaves and mozzarella.

THAT’S IT

No onions or bell peppers, no Parmesan cheese and no Worcestershire sauce (please!🙏)

This is the beauty of authentic Italian recipes and a cornerstone of all Italian cousine afterall –  simplicity and quality of the ingredients.

Of course, chicken pizzaiola can be easily turned into veal pizzaiola or beef pizzaiola.

You just choose the meat, the sauce and cooking method will remain the same.

Chicken Pizzaiola {Real YUMMY Italian Recipe}


Chicken Pizzaiola

Juicy meat simmered in rich tomato sauce and topped with fresh mozzarella cheese that melts over the cutlets.

  • 1 pound chicken breast
  • 8 oz fresh mozzarella (1 large ball)
  • 2 cups tomato passata (tomato puree)
  • ¼ cup dry white wine
  • ¼ cup flour (more if needed)
  • 2 tbsp butter
  • Extra virgin olive oil
  • A few fresh basil leaves
  • Dry oregano
  • Salt (pepper to taste)
  1. Slice chicken breast into cutlets or you can use already sliced store bought cutlets. Season with salt and pepper.
  2. Dip each cutlet in flour and dredge both sides.

  3. In a large skillet pan placed over medium heat add butter and a generous splash of extra virgin olive oil.
  4. Brown chicken cutlets on each side. Remove from the pan and set aside.
  5. In the same pan add white wine, stir well and simmer for a minute.

    Add tomato puree (if it looks too thick add some water), basil leaves and simmer on low heat for 5-7 minutes.

  6. Place chicken cutlets you’ve previous set aside in tomato sauce, top with mozzarella slices, season oregano. Cover with a lid and simmer for another 5 minutes until cheese melts.
  7. Serve hot topped with tomato sauce from the pan.

Chicken Pizzaiola {Real YUMMY Italian Recipe}

Anticipating your thoughts…YES, chicken pizzaiola can definitely be reheated the next day, so make the double portion 😉

Buon Appetito!

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Italian Sponge Cake http://www.italianrecipebook.com/sponge-cake/ http://www.italianrecipebook.com/sponge-cake/#comments Tue, 10 Apr 2018 12:16:05 +0000 http://www.italianrecipebook.com/?p=2590 Sponge cakes can be tricky and for some folks perfect sponge cake is still a mystery. But with this classic Italian sponge cake recipe it just CAN’T go wrong. Soft, delicate and fluffy it’s perfect sponge base for any cake. But even in its plain version it’s absolutely irresistible. Just dust it with powdered sugar […]

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Sponge cakes can be tricky and for some folks perfect sponge cake is still a mystery.

But with this classic Italian sponge cake recipe it just CAN’T go wrong.

Soft, delicate and fluffy it’s perfect sponge base for any cake.

But even in its plain version it’s absolutely irresistible.

Just dust it with powdered sugar and serve with a hot cup of coffee ☕ (or tea 🍵)

Note, there’s no soda or baking powder added in this cake!

Yet it turns out absolutely amazing and I’m sharing ALL the secrets to it below ⬇

The BEST Sponge Cake Recipe {No baking powder, no butter}

Few simple ground rules that are not to be broken.

Follow them to a T and you’ll have a perfect sponge cake every single time. Guaranteed!

  1. Beat eggs and sugar for 10 to 15  minutes, NOT less. You’ll notice how they become considerably thicker close to 15 minute mark. The batter should be very foamy and puffy, not runny. This is THE secret to a SUPER fluffy sponge cake WITHOUT baking powder.
  2. Add in the flour and corn starch gradually.
  3. Always sift flour and corn starch before incorporating it into the eggs. Fold it well and thouroughly to make sure there’s no flour left at the bottom on on the sides of the bowl.
  4. Bake the cake once the batter is ready. Never let it sit for too long.
  5. Always place sponge cake in a preheated to 320F oven.
  6. Never open the oven door to check on the cake until towards the end.

EXTRA TIP: use a stand mixer to the eggs. You can still do it just as well with hand-held one.


Now your turn 😉

Italian Sponge Cake

Soft, delicate and fluffy it’s perfect sponge base for any cake.

But even in its plain version it’s absolutely irresistible

  • 5 eggs (room temperature)
  • ⅔ cup sugar
  • ½ cup flour
  • ½ corn starch
  • Pinch of salt

Decoration (optional)

  • Confectioners sugar

Tools

  • Stand Mixer
  • 9-10 inch Baking Pan
  • Silicone Spatula
  • Parchment Paper Liners
  1. Preheat oven to 320F.
  2. Beat eggs with a pinch of salt until foamy. Start adding sugar a few tablespoons at a time. Add next portion once previous sugar has been dissolved.
  3. Continue beating egg and sugar mix for 10 more minutes (should take around 15 minutes total).

    Stand mixer will be really handy.

  4. Mix corn starch with flour.

    Start sifting in corn starch and flour mix into the beaten eggs. Fold it gently moving your spatula from the bottom to the top. Once first portion of flour mix is incorporated, add in another portion. Continue until you have used all the mix.

    As a result you should get very light and airy batter.

  5. Grease and flour the baking pan, remove access flour.

    Or use a parchment paper liner instead.

  6. Pour in the sponge cake batter into the pan.

    Level with a spatula if needed.

  7. Bake in a preheated to 320F oven for 40-50 minutes.

  8. Do a toothpick test at 40 minute mark. If toothpick come out dry (not sticky and without any crumbs stuck to it) sponge cake is ready. Otherwise leave for another 5-10 minutes.

    Of course, look for nice light golden brown color as well.

  9. Take the pan out of the oven and let the cake cool before taking it out.

    Dust with powdered sugar and serve or use further in the other recipe.

This quantity of ingredients is enough for 9-10 inch cake pan. You can even get away with a large pan but sponge cake will be thinner. Perfect if you just need one layer or going to enjoy it plain.

Did you know: In Italian name for sponge cake is “pan di spagna”


The BEST Sponge Cake Recipe {No baking powder, no butter}

You can make all sort of cakes with this plain base.

And here’s one of my favorite one: Lemon Layer Cake with Mascarpone And Lemon Curd

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Light & Creamy Tomato And Basil Soup http://www.italianrecipebook.com/light-creamy-tomato-and-basil-soup/ http://www.italianrecipebook.com/light-creamy-tomato-and-basil-soup/#respond Thu, 05 Apr 2018 21:37:54 +0000 http://www.italianrecipebook.com/?p=2582 Tomato and Basil Soup is one of my go-to soup recipes. Light, creamy and seriously comforting. Is there anything better than dipping a piece of bread in this luxury? Stick with me and learn even more about variations and tricks to make this super yummy foolproof tomato and basil soup. Classic version of the recipes […]

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Tomato and Basil Soup is one of my go-to soup recipes. Light, creamy and seriously comforting.

Is there anything better than dipping a piece of bread in this luxury?

Tomato & Basil Soup {Light, Creamy, Super Easy!!}

Stick with me and learn even more about variations and tricks to make this super yummy foolproof tomato and basil soup.

Classic version of the recipes that you’ll find below is super light and pretty low cal.

But if you’ll like to enrich and thicken this soup a little more here what to do:

Cut in cubes carrot, 2 celery stalks and an onion.

Toss in the pot together with garlic and extra virgin olive oil. Simmer for a few minutes until veggies soften a little.

Proceed further with the recipe as indicated below.

Another trick I love to use, especially when I don’t have immersion stick blender handy, use tomato passata instead of crushed tomatoes (fresh homemade tomato passata or store bought one).

But if you’re using crushed tomatoes I strongly recommend you get cans of San Marzano tomatoes.


These Italian quality tomatoes are super sweet, delicate and just perfect for this cream soup.

Of course, if you have different tomatoes handy you can use them as well.

Simply add a spoon or two of sugar or lemon juice to balance the acidity.

But taste first 😉


Tomato & Basil Soup {Light, Creamy, Super Easy!!}

Light & Creamy Tomato And Basil Soup

Tomato and Basil Soup is one of my go-to soup recipes. Light, creamy and seriously comforting.

Is there anything better than deeping a piece of bread in this luxury?

  • 4 cups San Marzano crushed tomatoes
  • 3-4 cups bouillon
  • 1 cup heavy cream
  • 3 garlic cloves
  • Handful fresh basil leaves
  • Extra virgin olive oil
  • Salt to taste
  1. Place a dutch oven or stock pot over medium heat. You can use deep skillet pan as well.
  2. Add a generous drizzle of extra virgin olive oil and garlic cloves crushed with a flat knife.
  3. Stir for a minute or two until garlic becomes fragrant.
  4. Add crushed tomatoes and bouillon. It’s best to use homemade bouillon but you can go with making it using better the bouillon or bouillon cubes.
  5. Bring to boil an let simmer on low heat under a covered lid for about 30 minutes.
  6. Add clean basil leaves and simmer for another few minutes.
  7. Using an immersion hand blender puree everything tomatoes until creamy consistency.
  8. Add heavy cream, taste and adjust salt if needed.
  9. Serve hot or warm.
  10. Garnish with basil leaves and a few extra spoons of heavy cream.

Taste your soup before giving it a final stir in the pot. Add a spoon or two of sugar (if too acid) or lemon juice (if it’s too sweet) to balance the taste.

Tomato & Basil Soup {Light, Creamy, Super Easy!!}

Isn’t that a comfort food in and of itself? 😊

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Italian Easter Cookies {Taralli Di Pasqua} http://www.italianrecipebook.com/italian-easter-cookies-taralli-di-pasqua/ http://www.italianrecipebook.com/italian-easter-cookies-taralli-di-pasqua/#respond Thu, 29 Mar 2018 19:53:17 +0000 http://www.italianrecipebook.com/?p=2567 Taralli Di Pasqua are famous Italian Easter cookies from Southern Italy. Puglia region in particular. They are often called simply Taralli Dolci Pugliesi. They are most famous in their savory version, which traditionally includes anise seeds. But there are a lot of variations: with black pepper, oregano, even with tomato sauce that gives them a […]

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Taralli Di Pasqua are famous Italian Easter cookies from Southern Italy.

Puglia region in particular. They are often called simply Taralli Dolci Pugliesi.

They are most famous in their savory version, which traditionally includes anise seeds.

But there are a lot of variations: with black pepper, oregano, even with tomato sauce that gives them a kind of pizza taste.

But since Easter is right around the corner, I’d like to share with you this special version of sweet taralli or Taralli Dolci Pugliesi or Taralli di Pasqua – which literally means Easter Taralli.

Like their savory cousins they are crunchy on the outside.

When just out of the oven the inside is soft and it gets pleasantly crumbly as they cool.

We’re also going to apply to them some extra magic.

Instead of going with anise seeds, we gonna make lemon taralli with DELICIOUS lemon glaze.

But of course you can go with anise flavor if you prefer. Just add a few tablespoons of anisette extract, sambuca or anisette liquor.

Italian Easter Cookies {Taralli Di Pasqua}


Italian Easter Cookies – Taralli Di Pasqua

Taralli Di Pasqua are famous Italian Easter cookies from Southern Italy.

For cookie dough

  • 2 cups (10 oz) all-purpose flour
  • 2 eggs
  • ½ cup white sugar
  • ¼ cup extra virgin olive oil (or any good quality vegetable oil or a mix of two)
  • 1 tbsp baking powder
  • 1 lemon (zest + juice for the glaze)
  • Pinch of salt

For the glaze

  • ½ cup confectioners sugar (some more if needed)
  • 1 egg white ((optional, see notes))
  • ½ lemon juice
  1. In a mixing bowl beat egg with sugar until sugar has almost dissolved.

    Add sifted flour, baking powder, extra virgin olive oil (or a mix of extra virgin olive oil and vegetable oil), salt.

    Grate lemon zest and mix it in the dough as well.

  2. Once the dough comes together in the bowl transfer it to a work surface and knead with your hands until the dough is soft and smooth. You can use a stand mixer with a dough hook but that’s almost unnecessary as the dough is soft and really easy to work with.

    Cover the dough with a plastic wrap and let it rest for about 30 min.

  3. Cut the dough in 16 pieces.

    Preheat the oven to 390F.

  4. Roll each piece into a rope, approx 8-10 inch long.

    If the dough is too sticky sprinkle it with a little bit of flour.

    Fold the ropes in half and twist the ends over one another. Secure the ends forming a ring shape.

  5. Arrange taralli on a baking sheet lined with parchment paper.

    Bake in a preheated to 390F oven for 20 minutes.

  6. In the meantime prepare the glaze.

    Beat egg white with a pinch of salt and lemon juice until foamy.

    Add confectioners sugar and continue beating until semi-stiff peaks.

  7. Once cookies start to become lightly brown take them out of the oven and let cool completely!
  8. Once your taralli are completely cooled dip them in the glaze and let rest on a cookie rack to let extra glaze come off.
  9. If you want to give a more festive look, immediately top with color sprinkles.

As an alternative you can make egg free glaze by simply mixing confectioners sugar with lemon juice until medium thick paste.

Italian Easter Cookies {Taralli Di Pasqua}

If needed double the ingredients and add to Easter gift baskets for family and friends.

Happy Easter & Buona Pasqua!

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Scarcelle Pugliesi – Italian Easter Cookie Cakes http://www.italianrecipebook.com/scarcelle-pugliesi-italian-easter-cookie-cakes/ http://www.italianrecipebook.com/scarcelle-pugliesi-italian-easter-cookie-cakes/#respond Sun, 25 Mar 2018 21:44:26 +0000 http://www.italianrecipebook.com/?p=2551 Learn how to quickly make Scarcelle Pugliesi – traditional Italian Easter Cookie Cakes from Puglia decorated with a hard boiled egg. They are yeast free and very easy to make. Make them to add in your DIY holiday gift basket or package nicely and give as a small sign of goodwill to friends and neighbors. […]

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Learn how to quickly make Scarcelle Pugliesi – traditional Italian Easter Cookie Cakes from Puglia decorated with a hard boiled egg.

They are yeast free and very easy to make.

Make them to add in your DIY holiday gift basket or package nicely and give as a small sign of goodwill to friends and neighbors.

And of course enjoy these cookies at Easter table with your family!

As you see from the pictures, they can be made in different shapes.

All using the same dough! Don’t forget to download Easter Bunny, Easter Dove and Easter Basket shapes at the bottom of the page.

Color sprinkles is a must, but white glaze is optional 😉

Scarcelle Pugliesi {Italian Easter Egg Cookies}

Scarcelle Pugliesi – Italian Easter Egg Cookies

Learn how to quickly make Scarcelle Pugliesi –  traditional Italian Easter Cookies from Puglia decorated with a hard boiled egg.

For the dough:

  • 3 cups 15 oz flour
  • ⅔ cup sugar
  • ⅓ cup milk + 2 tbsp if needed
  • ⅓ cup extra virgin olive oil + 2 tbsp if needed
  • 1 egg
  • 1 tbsp baking powder
  • 1 pinch salt
  • 1 lemon zest only

For the glaze:

  • 1 egg white
  • ½ cup confectioners sugar
  • 1 tbsp lemon juice
  • 1 pinch salt

For decoration:

  • 4 eggs (raw or boiled)
  • Color sprinkles
  1. In a large bowl add flour, sugar, baking power, pinch of salt and lemon zest. Give a nice stir.
  2. Add milk and extra virgin olive oil. If you don’t like a strong taste of olive oil mix it 1:1 with quality vegetable oil.
  3. Mix everything well in the bowl and continue working the dough on a work surface.
  4. Knead for a couple of minutes until you get a smooth ball of dough.
  5. Cover with a plastic wrap and let rest for 20-30 minutes.
  6. Divide the dough into 2 equal pieces.
  7. Once piece roll into a sheet approx ⅓ inch thick. Cut out Easter shapes you like.
  8. You can do Easter bunny, Easter dove or Easter basket (you can download and print some of the shapes using links below this recipes).
  9. From the cut parts roll thin ropes.
  10. Place an egg in the center of the Easter shape, water lightly sides of the prepared ropes and use them to fix the egg in place. Lightly brush all over each shape with water and top with color sprinkles.
  11. Divide the remaining large piece of the dough again in 6 parts.
  12. Roll each piece into a rope approx. 9 inches long.
  13. Using 3 pieces make a braid sealing free ends and forming a ring shape.
  14. Transfer scarcelle on a baking sheet lined with parchment paper.
  15. Place an egg in the center of each scarcella.
  16. Bake in a preheated to 350F oven for 40-45 minutes until lightly brown.
  17. In the meantime prepare the glaze.
  18. Beat egg white with a pinch of salt and lemon juice until foamy. Continue to beat and slowly add in confectioners sugar. Beat for a few minutes until still peaks.
  19. Once scarcelle are out of the oven let them cool lightly.
  20. Cover each not yet decorated scarcella with the glaze and color sprinkles.

There is no need to boil eggs beforehand, they’ll cook perfectly in the oven. But make sure you wash and dry them well before inserting into the dough.


Download Easter Cookie Shapes (On Desktop: click to open then right click “Save Image As”)

  1. Easter Bunny
  2. Easter Basket
  3. Easter Dove

Happy Easter and Buona Pasqua!

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Apple Fritters Two Ways http://www.italianrecipebook.com/apple-fritters-two-ways/ http://www.italianrecipebook.com/apple-fritters-two-ways/#respond Sun, 18 Mar 2018 22:31:25 +0000 http://www.italianrecipebook.com/?p=2512 You can whip up these delicious apple fritters or fritelle di mele in less than 30 minutes, and actually make them two ways! Delicious apple rings coated with cinnamon or vanilla flavored batter of bite-size soft patties that simply melt in the mouth. Whichever way you choose (or even make both in the same batch!)  […]

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You can whip up these delicious apple fritters or fritelle di mele in less than 30 minutes, and actually make them two ways!

Delicious apple rings coated with cinnamon or vanilla flavored batter of bite-size soft patties that simply melt in the mouth.

Whichever way you choose (or even make both in the same batch!)  these apple fritters are perfect for dessert, snack time.. to say nothing of long  lazy weekend breakfast.

Heaven!

With all said, I suggest you make a double portion 😉🍏🍎

 Apple Fritters {Two Ways} - Finger-licking-good!

Apple Fritters Two Ways

There is nothing you wouldn’t love about these apple fritters that simply melt in the mouth.

  • 4 apples

For the batter

  • 1 cup flour (hipping cup appox 5 oz)
  • ½ cup milk
  • 2 eggs
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1 tsp cinnamon or vanilla extract (optional)
  • Pinch of salt
  • 1 Lemon (juice only)

For decoration

  • Confectioners sugar

Apple Fritters Batter

  1. Beat eggs with a pinch of salt. Add flour and baking powder and beat until smooth, lump free batter. Add cinnamon you if like it. Slowly pour in the milk and mix well.

    Let the batter rest while you’re preparing apples.

Peel and Core Apples

  1. Using a vegetable peeler peel the skin and remove core of each apple with quick release apple corer. Once peeled, rub apples with lemon half to prevent from decoloring.

Now you can make apple fritters in two different ways.

    1. Apple Rings

    1. Cut apples into ⅓ -¼ of an inch slices. Place in a bowl and drizzle with more lemon juice.
    2. In a deep pan preheat vegetable oil for frying to 350F. Measure it with a kitchen thermometer if you can.
    3. Dip apple rings into the batter letting go excess. Fry for a few minutes on each side until light golden brown. Transfer on a paper towel to absorb excess oil.

    2. Apple Patties

    1. Cut apples in cubes or pulse very quickly in food processor, mix into the batter. If the mixture seems too liquid add more flour passing it through the sieve to prevent lump formation.

    2. In a deep pan preheat vegetable oil for frying to 350F. You can measure it with a kitchen thermometer or do a test fritter. Drop a smaller ball of batter into the oil, if it starts to sizzle and rise to the top immediately, it’s ready. The oil should not be smoking or burning. If it feels likes it is, lower the heat, wait a few minutes and do another test fritter.
    3. Using a tablespoon or even better a scoop take apple batter and drop it into Fry for a few minutes on each side until light golden brown.

      Discard fried apple patties on a paper towel to absorb excess oil.

    4. Place apple fritters on a serving plate and dust with powdered sugar.

      As an alternative roll each apple fritter in regular sugar.

    Apple Fritters {Two Ways} - Finger-licking-good!

    Did you know apple fritters are awesome even reheated the next day?

    Yum-yum..😋

    Apple Fritters {Two Ways} - Finger-licking-good!

    Buon Appetito!

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    Italian Stuffed Artichokes http://www.italianrecipebook.com/italian-stuffed-artichokes/ http://www.italianrecipebook.com/italian-stuffed-artichokes/#respond Wed, 14 Mar 2018 23:14:02 +0000 http://www.italianrecipebook.com/?p=2504 This simple but utterly delicious  Italian stuffed artichokes is classics that just can’t go wrong. Imagine, soft buttery petals paired with crunchy cheese, herbs and breadcrumb mix all with light and flavorful garlic taste. These artichokes are nothing short of epic! Italian stuffed artichokes can be served as an appetizer, main vegetarian course or paired […]

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    This simple but utterly delicious  Italian stuffed artichokes is classics that just can’t go wrong.

    Imagine, soft buttery petals paired with crunchy cheese, herbs and breadcrumb mix all with light and flavorful garlic taste.

    These artichokes are nothing short of epic!

    Italian stuffed artichokes can be served as an appetizer, main vegetarian course or paired with your favorite entree.

    The best artichokes for stuffing are of course the large size artichokes like California Green Globe, Italian Mammole and rarely found Lyons quality.

    But in reality you can stuff almost any kind of artichoke. For example I’ve used Sardinian Thorny Artichoke – Carciofo Spinoso which is very rich in flavor.

    There are also variations how you can cook stuffed artichokes.

    1. Bake in the oven (like in the recipe below)
    2. Steam artichokes (with a classic steamer or in a pressure cooker)
    3. Boil artichokes to half done then stuff them and finish in the oven.

    And finally, want to make your stuffed artichokes burst with flavor every single time?

    Do this. Toast the breadcrumbs in the pan with some extra virgin olive oil and garlic clove crushed with a flat knife. Do this before mixing all the ingredients for the stuffing mixture.

    This step is optional, of course, but if you have an extra minutes it’s totally worth it 😉

    Italian Stuffed Artichokes

    This simple but utterly delicious Italian stuffed artichokes is classics that just can’t go wrong.

    • 4 green globe artichokes (or 6-8 smaller variety)
    • 1 cup breadcrumbs
    • ½ cup parsley (finely chopped)
    • Handful mint leaves ((optional))
    • ¼ cup Parmesan cheese (grated)
    • ¼ cup Pecorino cheese (grated)
    • 2 garlic cloves (finely chopped)
    • 1 lemon (juice only)
    • Extra virgin olive oil
    • Salt (to taste)
    1. Prepare a bowl of fresh water with ½ lemon juice. Clean and trim artichokes. Remove tough outer leaves. If you have big artichokes like Green Globe, Lyon or Mammole remove the inner fuzzy choke. If you are using medium or small artichokes feel free to leave the choke as is.
    2. In a bowl mix all dry ingredients together: breadcrumbs, chopped garlic, chopped parsley and mint leaves (optional), cheese and salt.

      This will be the mixture for stuffing.

    3. Drizzle each artichoke with extra virgin olive oil mixed with a some lemon juice, making sure you reach between the leaves.

      Gently loosen the leaves one by one and generously fill in the space between the leaves and in the center with stuffing mixture.

    4. Arrange stuffed artichokes in a baking casserole half filled with water.

      If you like you can place them on a bed of lemon slices, this will also prevent artichoke bottom from burning.

    5. Place in a preheated to 350F oven for 20-30 minutes.

    Italian Stuffed Artichokes {RECIPE 3 ways}

    Buon Appetito!

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    St.Joseph’s Pastries {Zeppole di San Giuseppe} http://www.italianrecipebook.com/st-josephs-pastries-zeppole-di-san-giuseppe/ http://www.italianrecipebook.com/st-josephs-pastries-zeppole-di-san-giuseppe/#comments Sun, 11 Mar 2018 20:37:48 +0000 http://www.italianrecipebook.com/?p=2491 St. Joseph’s Pastries or Zeppole di San Giuseppe are traditional cream filled pastries from Campagna region of Italy. These pastries is an amazing AND quite simple to make treat all year round. But they’re a MUST-BAKE for Saint Joseph’s Day, which is one of the principal feasts in Western Christianity. And since Saint Joseph is […]

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    St. Joseph’s Pastries or Zeppole di San Giuseppe are traditional cream filled pastries from Campagna region of Italy.

    These pastries is an amazing AND quite simple to make treat all year round.

    But they’re a MUST-BAKE for Saint Joseph’s Day, which is one of the principal feasts in Western Christianity.

    And since Saint Joseph is known to be the foster-father of Jesus Christ, in Italy on this day we also celebrate Father’s Day.

    In the most classic version zeppole are deep fried in extra virgin olive oil.

    But honestly, I prefer oven baked zeppole, which is a much more healthier, less messy (which is pretty important) and equally DELICIOUS version.

    A few words about the cream filling.

    Again, the classic version is pastry cream filling.

    But I just ADORE these pastries with a tiny bit lighter and more delicate diplomat cream.

    Try it with both and choose YOUR favorite 😉

    St.Joseph's Pastry {Zeppole di San Giuseppe}

    St.Joseph's Pastry – Zeppole di San Giuseppe

    St. Joseph’s Pastries or Zeppole di San Giusepper are traditional cream filled pastries from Campagna region.

    For the dough:

    • 1 cup water
    • 1 ½ cup 7 oz flour
    • 4 oz butter
    • 4 medium eggs
    • ½ tsp salt

    For Pasty Cream:

    • 2 ⅔ cup whole milk
    • 6 egg yolks
    • ½ cup sugar
    • ½ cup corn starch
    • 2 oz butter
    • 1 tbsp vanilla extract

    For Decoration:

    • Confectioners Sugar
    • Candied Cherries (or Compote Cherries)

    Pastry Cream

    1. Beat egg yolks with sugar. Add corn starch, vanilla and ½ cup milk. Beat everything well until you get a smooth and even lump free batter .
    2. Heat remaining milk on a stove-top without boiling it.

      Turn the heat on low and slowly start pouring in egg yolk batter.

    3. Whisk continuously to prevent formation of lumps and cream sticking to the bottom of the pot. Continue whisking until until the cream starts to become pretty thick and turns into custard.
    4. Be careful not to overcook the cream otherwise you’ll get a sweet omelet. Once you see consistency of the cream is thick enough transfer, add butter, whisk until it’s completely incorporated.
    5. Transfer the pastry cream in a large bowl, cover with a plastic wrap making it touch the cream. Let cool completely.

    Zeppole

    1. In a medium stovetop pot combine water, butter and salt.

      Bring to a boil. Reduce the heat to low and add all flour at once. Using a wooden spoon mix energetically until the dough comes together in a smooth ball.

      Continue mixing and cooking on low heat for a few minutes.

    2. Transfer the dough into a mixer bowl.

      Using a dough hook beat it for about a minute to let the dough cool lightly.

      Add to the dough one egg. Beat in the eggs one at a time. Add the next egg only once the previous one has been completely incorporated.

    3. Transfer the dough to a pastry bag with a large star-shaped tip.

    Now you have 2 options

      Baked Zeppole

      1. Preheat oven to 375F.
      2. Line baking sheet with parchment paper.

        Pipe the dough into 3 inch in diameter circles with about an inch and a half hole in the middle.

        Make sure to leave enough space between the pastries as they’ll double in size in the oven.

      3. Bake in preheated to 375F oven for 25-30 minutes until lightly brown. Don’t open the oven during the first 25 minutes. Past 25 minutes open the oven door for a few inches and let zeppole bake for another 5 minutes this way.

      Fried Zeppole

      1. Preheat vegetable oil suitable for frying to 375F in a deep sautee pan.
      2. Cut out 3 inch squares of parchment paper or aluminum foil, brush one side of the square with vegetable oil.

        Pipe the dough on each square forming a circle.

      3. Deep squares in hot oil a few at a time. The paper will separate from the fritters in the hot oil.
      4. You can remove it using small tongs. Fry zeppole until lightly brown. Discard on paper towel to absorb excess oil.

      Fill pastries with cream

      1. Let pastries cool. Cut each in half.

        Fill a pastry bag with pastry cream.

      2. Pipe pastry cream on the bottom half of the pastries, cover with top and pipe another star or swirl of a pastry cream on the top.
      3. Decorate with cherries.

        Dust with confectioners sugar.

      Decorate with cherry. You can use simple compote cherries or candied cherries.

      My mouth is watering just from looking at the pics 😋

      St.Joseph's Pastry {Zeppole di San Giuseppe}

      Buon Appetito!

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      Pumpkin Wedges Wrapped In Speck With Balsamic & Honey Glaze http://www.italianrecipebook.com/pumpkin-wedges-wrapped-in-speck-with-balsamic-honey-glaze/ http://www.italianrecipebook.com/pumpkin-wedges-wrapped-in-speck-with-balsamic-honey-glaze/#respond Tue, 06 Mar 2018 22:07:58 +0000 http://www.italianrecipebook.com/?p=2485 Bright, flavorful and easy to make these Roasted Pumpkin Wedges is a perfect appetizer, side dish or even a whole light dinner! All it takes is few simple and awesome ingredients and roughly 40 minutes of time (and 5 minutes of actual work). If you’ve ever heard of a special type of Italian cured meat […]

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      Bright, flavorful and easy to make these Roasted Pumpkin Wedges is a perfect appetizer, side dish or even a whole light dinner!

      All it takes is few simple and awesome ingredients and roughly 40 minutes of time (and 5 minutes of actual work).

      If you’ve ever heard of a special type of Italian cured meat – speck?

      It looks a lot like prosciutto crudo at first, but you’ll feel the difference once you take a first bite.

      Light smokiness and herb flavor is what this cured yumminess is all about.

      The best speck comes from Northern region of Italy bordering with Switzerland and Austria, the place called Alto Adige. Due to its cool dry climate this is THE place for curing the BEST meats out there.

      These flavorful super thin slices were just a magic paring with sweet pumpkin wedges. Balsamic and honey marinade balanced and tight all the flavors together.

      Now, if you happen to have a pumpkin that’s not really sweet (you can take a bite of raw pumpkin to get an idea) add another tablespoon on honey to the marinade.

      Balsamic & Honey Glazed Pumkin Wedges {with Speck & Cheese}

      Pumpkin Wedges Wrapped In Speck With Balsamic & Honey Glaze

      Bright, flavorful and easy to make these Roasted Pumpkin Wedges is a perfect appetizer, side dish or even a entire dinner!

      • 12 pumpkin wedges
      • 12 slices speck ham (or prosciutto crudo)
      • 12 slices provolone cheese
      • 1 tbsp aged balsamic vinegar
      • 1 tbsp honey + more honey for serving
      • 2 tbsp extra virgin olive oil
      • Herbs (rosemary or basil work the best)
      • Salt (pepper to taste)
      1. Start to cleaning and cutting pumpkin in about 1 inch thick wedges.
      2. Beat lightly extra virgin olive oil, aged balsamic, honey, herbs and a bit of salt.
      3. Dip pumpkin wedges and let marinate in the sauce for 10-15 minutes.
      4. Preheat oven to 350F.
      5. Place a slice of Provolone cheese over a pumpkin wedge (cut cheese if needed). Wrap around each wedge a slice of speck or prosciutto crudo.
      6. Place pumpkin wedges on a baking sheet and brush with the sauce you marinated pumpkin in.
      7. Bake in a preheated oven for about 20-30 minutes or until pumpkin is slightly soft (not mushy!) and prosciutto a lightly roasted.
      8. Serve hot or warm with extra drizzle of honey and topped with fresh basil leaves

      Balsamic & Honey Glazed Pumkin Wedges {with Speck & Cheese}

      Buon Appetito!

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      Salmon Patties with Avocado Dipping Sauce http://www.italianrecipebook.com/salmon-patties-avocado-dipping-sauce/ http://www.italianrecipebook.com/salmon-patties-avocado-dipping-sauce/#comments Mon, 05 Mar 2018 16:02:54 +0000 http://www.italianrecipebook.com/?p=2473 Juicy, tender and super easy to make these salmon patties (or crochette di salmone) is a perfect pair to go with salads, polenta, baked or mashed potatoes and more! You can fry them or bake in the oven for the healthier version (and less cleanup). My favorite way to serve them is with this 2-minute […]

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      Juicy, tender and super easy to make these salmon patties (or crochette di salmone) is a perfect pair to go with salads, polenta, baked or mashed potatoes and more!

      You can fry them or bake in the oven for the healthier version (and less cleanup).

      My favorite way to serve them is with this 2-minute avocado dipping sauce but simple lemon wedges or lemon slices is a good ol’ classics that can’t go wrong.

      Even though the basic salmon patty recipe is pretty simple you can always add yummy variations to it. Depending on the season and what you’ve got in the fridge. Let’s see.

      Salmon Patties Variations

      Cherry Tomatoes: add chopped and drained from excess liquid cherry tomatoes to make salmon patties even juicier.

      Chopped Onion: if you like you can also spice them up with small chopped onion or shallot. Shallot is much more milder in taste but still full of flavor.

      Use Avocado Dipping Sauce as a filling. Place a dollop of avocado cream sauce on flat patty, top is with more salmon patty mixture, seal the edges and bread in the breadcrumbs.

      Tips & Tricks

      Try frying a smaller patty first, taste so that you can adjust seasoning and texture.

      If the mixture is too dry, add more lemon juice or reserved liquid from canned salmon.

      If the mixture is too thin, add more breadcrumbs or a small grated boiled potato.

      Salmon Patties with Avocado Dipping Sauce

      Salmon Patties with Avocado Dipping Sauce

      Juicy, tender and super easy to make these salmon patties (or crochette di salmone) is a perfect pair to go with salads, polenta, baked or mashed potatoes and more!

      Salmon Patties

      • 12 oz canned salmon or fresh salmon fillet
      • ⅓ cup for the dough + ⅓ cup for breading breadcrumbs
      • ½ lemon (zest and juice)
      • ¼ cup parsley (chopped)
      • 1 egg
      • Salt (pepper to taste)
      • Extra virgin olive oil

      Dipping Sauce

      • 2 avocados
      • ½ cup cream cheese
      • Salt (pepper to taste)

      Salmon Patties

      1. If using canned salmon, drain and reserve the liquid from the salmon. Flake with a fork. You’ll use reserved liquid only if the batter will seem too dry. But it’s better to have then regret afterwords.
      2. If using fresh salmon fillet, remove the bones with fish bone tweezers or small tongs. Chop finely.
      3. In a large bowl mix salmon, lemon juice and lemon zest if you’re using organic lemons.

        Add chopped parsley and an egg. Mix well.

      4. Start adding a few tablespoons of breadcrumbs, add more if needed. The mix should remain soft but still come together to form patties.
      5. Using an ice cream scoop or simple your hands form salmon balls and press them lightly.
      6. At this point you can either bake them in the oven on a baking sheet lined with parchment paper. OR…

      7. Bread each salmon patty in a bowl with breadcrumbs and fry the in a preheated pan with 3-4 tablespoons of extra virgin olive oil.

        It takes about 3-4 minutes on medium-love heat to brown salmon patties on each side.

      8. Once ready transfer salmon patties on a paper towel to absorb excess oil.

      Dipping Sauce

      1. Pit and mash avocados with cream cheese, add salt and pepper to taste.
      2. Serve salmon patties with avocado dipping sauce or lemon wedges.

      Salmon Patties with Avocado Dipping Sauce

      Buon Appetito!

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      Diplomat Cream {In 3 Easy Steps} http://www.italianrecipebook.com/diplomat-cream-3-easy-steps/ http://www.italianrecipebook.com/diplomat-cream-3-easy-steps/#comments Sat, 03 Mar 2018 22:05:27 +0000 http://www.italianrecipebook.com/?p=2459 Diplomat Cream or Crema Diplomatica in Italian is nothing else but a combination of classic pastry cream and Chantilly cream. It’s one of my favorite creams to use for cakes (including decoration), as filling for bomboloni (stuffed Italian doughnuts), fresh fruit tarts, muffin decoration and, honestly, even to spoon it as a dessert all on […]

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      Diplomat Cream or Crema Diplomatica in Italian is nothing else but a combination of classic pastry cream and Chantilly cream.

      It’s one of my favorite creams to use for cakes (including decoration), as filling for bomboloni (stuffed Italian doughnuts), fresh fruit tarts, muffin decoration and, honestly, even to spoon it as a dessert all on its own is an awesome idea.

      Now, you might ask – why not just make a pastry cream or Chantilly cream, what’s the difference?

      The answer is pretty simple – it’s really more DELICIOUS this way.

      Simply imagine thick velvety pastry cream combined with super creamy and light whipped cream (because that’s what Chantilly cream actually is).

      The result – light, creamy and finger-licking good Diplomat cream that fits almost any dessert imaginable!

      As a matter of fact, you can play with proportion ratio of Pastry and whipped cream to get the desired thickness or lightness of the cream. But classic and my favorite proportion ration is using 2:1 Pastry and Chantilly (whipped) cream respectively.

      The only tricky part is getting that whipped cream right.

      I’ll explain more down in the recipe.

      If you really had bad experience whipping cream on your own, you can use instant whip cream powder or spray cream. But if you really follow my tips, seriously there’s nothing that could go wrong with your own, delicious homemade Chantilly cream.

       Diplomat Cream {In 3 Easy Steps}

      Diplomat Cream In 3 Easy Steps

      Diplomat Cream or Crema Diplomatica in Italian is nothing else but a combination of classic pastry cream and Chantilly cream.

      Pastry Cream

      • 1 ⅓ cup milk (or whole milk)
      • 3 egg yolks
      • ¼ cup sugar (⅓ if you like more sweet)
      • ¼ cup corn starch
      • 2 oz butter
      • 1 tbsp vanilla extract

      Chantilly Cream

      • 1 cup whipping cream ((33-35% fat) chilled)
      • 3-4 tbsp powdered sugar
      • 2-3 tbsp whip cream stabilizer (optional but highly recommended)

      Pastry Cream

      1. Beat egg yolks with sugar. Add corn starch, vanilla and ½ cup milk. Beat everything well until you get a smooth and even batter without any lumps.
      2. Heat remaining milk on a stove-top without boiling it.

        Turn the heat on low and slowly start pouring in egg yolk batter.

      3. Whisk continuously to prevent formation of lumps and cream sticking to the bottom of the pot. Continue whisking until until the cream starts to become pretty thick and turns into custard.
      4. Be careful not to overcook the cream otherwise you’ll get a sweet omelet. Once you see consistency of the cream is thick enough transfer, add butter, whisk until it’s completely incorporated.

        Transfer the pastry cream in a large bowl, cover with a plastic wrap making it touch the cream. Let cool completely.

      Chantilly Cream

      1. With a mixer and a whisk attachment beat the cream until foamy.

        Add powdered/confectioners sugar, whip cream stabilizer (optional) and continue beating on medium speed until stiff peaks. It should take about 5-7 minutes.

      2. Be careful not to overbeat the cream. Once you feel the cream is ready do a spoon test, if the cream stays on the spoon turned upside down it’s ready.

        It’s best to chill the bowl and the whisk attachment in the fridge before beating the cream.

        Keep in mind that if the cream is not beaten enough it might start to “melt” if left in a warm place.

        That’s why I strongly suggest you use whip cream stabilizer.

      Diplomat Cream

      1. Add to the pastry cream a few tablespoons of Chantilly cream.

        Whisk gently but thoroughly. Add the remaining Chantilly cream.

      2. Transfer in the pastry bag and use for cakes, muffins, tarts and more.

      Diplomat Cream {In 3 Easy Steps}

      Try not to lick the bowl 😉

      Did you know you can use this Diplomat Cream for the famous Millefoglie Cake or Zeppole di San Giuseppe as well?

      Try it and let me know 🙂

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      Cavatelli Pasta with Artichokes http://www.italianrecipebook.com/cavatelli-pasta-artichokes/ http://www.italianrecipebook.com/cavatelli-pasta-artichokes/#comments Tue, 27 Feb 2018 11:16:57 +0000 http://www.italianrecipebook.com/?p=2445 There are a lot of pasta recipes that I would make and eat in a heartbeat. And this cavatelli lemon artichoke pasta is the new addition. You’ll be amazed how few simple ingredients turn into a spectacular pasta bowl. Cavatelli You can make it with store bought or homemade cavatelli. But you probably guessed it, […]

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      There are a lot of pasta recipes that I would make and eat in a heartbeat.

      And this cavatelli lemon artichoke pasta is the new addition.

      You’ll be amazed how few simple ingredients turn into a spectacular pasta bowl.

      Cavatelli

      You can make it with store bought or homemade cavatelli.

      But you probably guessed it, you get extra points (and flavors) for homemade ones.

      Plus it’s REALLY simple to make.

      Learn How To Make Cavatelli In 3 Easy Steps.

      Artichokes

      I really love using fresh artichokes whenever they’re in season.

      And here’s a quick tutorial with pictures How To Trim & Clean Fresh Artichokes that’ll come handy whenever you’re using fresh artichokes for this pasta.

      Having said that, you can always go with frozen artichokes hearts as well.

      Cavatelli Pasta with Artichokes {SUPER YUM}

      Secret Ingredient

      Cavatelli and Artichokes wouldn’t be the same without a bouillon.

      Better than bouillon is probably the best, but you can easily your preferred bouillon cube.

      This one ingredient enhances the flavors of both pasta and artichokes and helps it become the best version of itself.

      But you don’t have any of that handy, this pasta with still turn out pretty amazing.

      Try it and let me know 😉




      Cavatelli Pasta with Artichokes

      You’ll be amazed how few simple ingredients can turn into a spectacular pasta bowl.

      • 16-20 oz fresh homemade cavatelli (or 12 oz if using dry cavatelli)
      • 2 artichokes (medium size)
      • 1 lemon (juice)
      • Handful of fresh parsley (chopped)
      • 1 tbsp better than bouillon (or ⅓ – ½ of a regular bouillon cube)
      • 3 large garlic cloves
      • Pinch of chili flakes (optional)
      • Extra virgin olive oil
      • Salt (pepper to taste)
      1. Start by trimming and cleaning artichokes, cutting in half and placing them in a bowl with fresh water with lemon juice.

      2. This can be done a few minutes/ hours ahead.

        When ready cut each artichoke half in thin slices.

      3. In a large skillet pan add a generous drizzle of extra virgin olive oil, garlic cloves crushed with a flat knife and a pinch of chili flakes. If you love a stronger taste of garlic you can add chopped garlic instead of whole.
      4. Let garlic become fragrant, add artichoke slices.

        Toss in the pan on medium high heat. Once artichokes are slightly browned, reduce the heat and add about ¼ cup of lemon water where artichokes were kept.

      5. Cover with a lid and let cook in slow heat for about 15-20 minutes, adding more lemon water if needed. Once artichokes are almost done add chopped parsley and bouillon cube. Taste for salt add more if needed, but bouillon should do its job.
      6. While artichokes are cooking boil water for pasta.

        Cook pasta according to directions on the package.

        Fresh homemade cavatelli cook in just 6-8 minutes.

      7. Drain cavatelli and add them to the pan with artichokes.

        Toss everything in the pan for another minute or two, adding more cooking liquid from pasta if needed.

      8. Serve hot garnished with more parsley.

      You can also use frozen artichokes instead of fresh ones.

      As an alternative you can use other types of short pasta like casarecce, farfalle (bow ties), cellentani etc.Cavatelli Pasta with Artichokes {SUPER YUM}

      Aren’t they mouthwatering? 😍

      Buon Appetito!

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      Sfogliatelle {Authentic Recipe Step By Step} http://www.italianrecipebook.com/sfogliatelle-ricce/ http://www.italianrecipebook.com/sfogliatelle-ricce/#comments Sun, 25 Feb 2018 20:13:15 +0000 http://www.italianrecipebook.com/?p=2415 Sfogliatelle Ricce is an iconic Italian pastry originated in Napoli, Campagnia region. Super thin layers of crunchy dough filled with delicious orange and cinnamon flavored ricotta cream. They are a dream, a magic and a legend in and of itself. They’re known for being complicated to make and even complicated to explain the whole preparation […]

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      Sfogliatelle Ricce is an iconic Italian pastry originated in Napoli, Campagnia region.

      Super thin layers of crunchy dough filled with delicious orange and cinnamon flavored ricotta cream. They are a dream, a magic and a legend in and of itself.

      They’re known for being complicated to make and even complicated to explain the whole preparation process.

      But let me assure you, with a little bit of patience, a good pasta machine and these step-by-step photo instructions you can easily and successfully learn how to make your own homemade sfogliatelle!

      Did I say pasta machine?

      YES! If you really want to facilitate the process pasta machine is essential for super thin dough rolling. Not that you can’t do it by hand (you certainly can!) but it saves you a ton of energy and time giving a better, quality pastry.


      Another essential tool to make sfogliatelle (even if you’re going to use pasta machine) is a rolling pin. But I’m sure you already have one in the kitchen.

      It’s good to have a standing mixer and a food processor, again, to make the life easier, but you can totally do without them.

      Sfogliatelle pastries also come in a less complicated version and they’re called Sfogliatelle Frolle. The difference is in the pastry. Sfogliatelle frolle are basically made with a kind of a pie crust dough. Sfogliatelle Ricce are made of super thin layers of yeast-free and diary-free dough. But the ricotta cream filling is the same.

      By the way, the word ricce in Italian literally means curly.

      Sfogliatelle Ricce in an English-speaking world are often called Lobster Tail Pastries.

      Sfogliatelle - Authentic Delicious Recipe {Step by Step}

      Sfogliatelle Ricce – Authentic Recipe Step By Step

      Sfogliatelle is an iconic dessert made of super thin layers of crunchy dough filled with delicious orange and cinnamon flavored ricotta cream.

      Sfogliatelle Dough:

      • 3 ½ cup 18 oz flour
      • 1 cup water + 2 more tbsp if needed
      • 1 tsp salt
      • 1 tbsp honey
      • 4-6 oz cooking lard or butter

      Sfogliatelle Cream:

      • 1 lb ricotta cheese
      • 2 cups milk
      • ¾ cup semola rimacinata
      • ⅓ cup sugar
      • ¼ cup candied orange peel
      • 1 egg
      • 1 tbsp ground cinnamon
      • 1 tbsp vanilla extract
      • ¼ tsp salt
      • 2 oz butter ((optional, see notes))

      Preparing the dough

      1. Add all dry ingredients in a mixing bowl, give a stir, add honey and lukewarm water. Mix well with your hands or in a stand mixer until you get a slightly crumbly dough. If you are going to roll the dough by hand it’s best to add another few tablespoons of water to make the dough a bit smoother. But if you’re going to use a pasta machine feel free to leave the dough a that “slightly crumbly” stage, it’ll all come together later in the process.
      2. Cover the dough with a plastic wrap or linen towel and let rest for 30 minutes.

      3. Past that time divide the dough in 3-4 parts. Take one part and keep the rest of the dough covered to prevent it from drying.

        Pass the first part of the dough through pasta machine on the widest setting “0 setting”.

        Fold it over on itself, rotate and pass again on the same thickness setting.

      4. Pass the dough at least 3-5 times repeating the folding process, until you get a smooth and even sheet. Then set the regulating knob of the pasta machine to the next setting (setting 1) and pass it again several times. Continue increasing thickness setting until you get to the thinnest sheet possible (setting 7-8 on Marcato Atlas Pasta Machine).

      5. You’ll need to pass the dough just once on that last thickness setting. I also recommend stopping the machine a couple of times as the dough sheet comes through and roll it up onto the rolling pin.

        The ends (handles) of the rolling pin should be settled between two water bottles or soup bowls to prevent the dough from touching the table.

        Cover rolled dough with a plastic wrap.

      6. Repeat the same process with the remaining dough chunks.

        At the end you should get a sheet pastry approx 15 feet long and 5-6 inches wide rolled over the rolling pin.

      7. Prepare lard at room temperature or melted butter.

        Start to unfold sfogliatelle sheets from the rolling pin.

      8. Extend the dough sheet over a clean work surface and grease it thoroughly with lard/butter making sure you smear well the edges as well.

        You can use your hands if using lard or painting brush if using melted butter.

      9. Place your hands underneath the dough and gently stretch it outwards elongating it to approx. 7-8 inches wide.
      10. Roll the greased piece into a very tight roll and unfold another section. Repeat the greasing, stretching and rolling process until you’ve used all the dough from the rolling pin.
      11. As a result you should get a very tight kind of dough log. Grease it all over with remaining lard/butter, cover with a plastic wrap and place in the fridge for at least 2 hours or better yet overnight.

      12. If you are short on time you can place it in the freezer for about an hour.

        In the meantime prepare the cream.

      Preparing the cream:

      1. In a stove-top pot add milk, butter, salt and sugar. Stir well and bring the mixture to boil. Constantly stirring slowly add semolina. Continue whisking to avoid formation of the lumps and cook for 5 minutes. Let cool completely.
      2. In a food processor add cooked semolina, ricotta and an egg. Pulse a few times until smooth and even texture. If you don’t have a food processor just use a hand-hold or standing mixer. Add candied oranges, cinnamon and vanilla extract. Mix with a whisk and set aside.

      Shaping & Baking Sfogliatelle

      1. Take the sfogliatelle dough log out of the fridge and while it’s still covered with a plastic wrap gently but firmly squeeze and stretch it with your hands going from the center towards the sides.

      2. Remove the plastic wrap and cut off uneven side of the log, then cut into approx ½ inch slices.
      3. To form the sfogliatelle cone, take a dough slice and start gently working it with your fingers.

        Using your thumbs and a rotating motion push the center of the slice out opening up dough layers and forming a cone shape. Be careful not to push the layers too much apart, you still want them to stay together.

      4. Holding sfogliatella in one hand fill the cavity of the cone with ricotta cream. Make sure to fill with enough cream so that sfogliatelle stay full and puffy. If the cream is not enough they’ll simply flatten out in the oven.
      5. Put together the edges of the opening as you can, they don’t have to be perfectly sealed. The cream is thick enough to hold in the pastry.

        Place sfogliatelle on a baking sheet lined with parchment paper.

      6. Preheat the oven to 380F.

        Bake sfogliatelle in a preheated oven for 20-25 minutes until golden brown.

      7. Serve warm sprinkled generously with confectioners’ sugar.

      Butter is needed only if your ricotta cheese is low fat, not buttery and not creamy enough.

      Sfogliatelle - Authentic Delicious Recipe {Step by Step}

      Sfogliatelle taste the best the day they’re made, if you have any left for the next day store them in a closed container and reheat in the oven before serving. This way they’ll get back the crunchiness on the outside and warm delicious filling inside.

      Did you know? The word Sfogliatelle is pronounced as [sfoo-llia-te-lle]. But in Neapolitan dialect you might often hear [schwee-ah-dell].

      Buon Appetito!

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      Tortellini Al Forno http://www.italianrecipebook.com/tortellini-al-forno/ http://www.italianrecipebook.com/tortellini-al-forno/#comments Tue, 20 Feb 2018 18:42:09 +0000 http://www.italianrecipebook.com/?p=2391 Can one resist creamy oven-baked tortellini al forno with light golden crust and crumbled bacon? Impossible! This creamy and comforting pasta is a perfect dish for the whole family. You can easily add variety to your tortellini al forno by choosing different types of tortellini every time you make it: 3 cheese tortellini, spinach stuffed […]

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      Can one resist creamy oven-baked tortellini al forno with light golden crust and crumbled bacon? Impossible!

      This creamy and comforting pasta is a perfect dish for the whole family.

      You can easily add variety to your tortellini al forno by choosing different types of tortellini every time you make it: 3 cheese tortellini, spinach stuffed tortellini, ham & cheese tortellini and even prosciutto stuffed tortellini if you can find them.

      I also love adding dried porcini powder. If you don’t have dried porcini powder you can easily make it simply by grinding dried porcini mushrooms. And honestly, I prefer making my own, just because I know exactly what I’ve put in there.

      It adds an incredible rich flavor, and it goes particularly well with cheese tortellini. But mushroom powder is optional.

      With just all basic ingredients and less than 30 minutes of time you’ll have delicious tortellini al forno ready for the party.

      By the way, if you made 10-Minute Parmesan Cream Sauce earlier and have any leftovers you can easily use it here without making the sauce from scratch. All you need to do is to dilute it with about about ½ – ⅔ cup hot milk or until you get a pretty thin but still creamy sauce.

      Tortellini Al Forno {Oven Baked Tortellini Recipe}

      Tortellini Al Forno

      Tortellini al forno is a quick, easy and super comforting dish that you can make in your own kitchen in 30 minutes flat.

      • 9 oz tortellini
      • ½ cup roasted pancetta/ crumbled bacon
      • Fresh parsley (chopped)

      Bechamel Sauce

      • 1 ⅓-1 ½ cup milk
      • 1 oz butter
      • 2 tbsp flour
      • 2 tbsp dried porcini mushrooms (powdered (optional))
      • 1 cup Parmesan cheese (grated)
      • Salt, pepper (to taste)
      1. Cook tortellini according to directions on the package. Take a reference of the least time indicated as you don’t want to overcook them. Drain when ready.
      2. In a food processor/coffee grinder grind dried porcini mushrooms (5-6 large pieces) skip this step completely and make tortellini al forno without it.

      Bechamel Sauce

      1. In a small stove-top pot melt butter.

      2. Reduce the heat, add flour and whisk well breaking any lumps and making a smooth paste. Slowly pour in the milk. Continue whisking energetically and only add next portion of the milk once you have reached a smooth consistency of what’s in the pot.
      3. Add porcini mushroom powder, salt and pepper to taste.
      4. Continue whisking until you get a thin and velvety sauce.

        Turn off the heat and add grated Parmesan cheese.

      5. Preheat oven to 375F.
      6. In a mixing bowl add cooked tortellini and light bechamel sauce, crispy bacon cubes and parsley. Mix gently.
      7. Transfer tortellini in a baking dish and top with more grated Parmesan cheese.

      8. Cook tortellini in the oven on “broil” for 10-15 minutes until light golden crust.

        Serve hot!


      Tortellini Al Forno {Oven Baked Tortellini Recipe}

      Don’t forget to pin it for later!

      Tortellini Al Forno {Oven Baked Tortellini Recipe}

      Buon Appetito!

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      Pressure Cooker Artichokes with Dipping Sauce http://www.italianrecipebook.com/pressure-cooker-artichokes-dipping-sauce/ http://www.italianrecipebook.com/pressure-cooker-artichokes-dipping-sauce/#comments Sun, 18 Feb 2018 22:32:48 +0000 http://www.italianrecipebook.com/?p=2372 Creamy buttery artichokes are steamed in pressure cooker in less than 10 minutes. But the best part is of course the sauce! Delicate, savory and incredibly flavorful all at the same time, this green artichoke dipping sauce is truly legendary. And yes, you make the sauce while artichokes are cooking 😉 It’s best to use […]

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      Creamy buttery artichokes are steamed in pressure cooker in less than 10 minutes. But the best part is of course the sauce!

      Delicate, savory and incredibly flavorful all at the same time, this green artichoke dipping sauce is truly legendary.

      And yes, you make the sauce while artichokes are cooking 😉

      Pressure Cooker Artichokes w/ Dipping Sauce {Yum!}

      It’s best to use fresh artichokes but you can certainly get away with frozen ones too.

      If  you’ve never used fresh artichokes before, learn how to trim & clean artichokes with step by step pictures.

      Pressure Cooker Artichokes with Dipping Sauce

      • 4-6 artichokes
      • 1 cup water

      Artichoke Dipping Sauce

      • 1 cup packed fresh parsley
      • 1-2 anchovy fillets
      • ½ -1 small garlic clove
      • ½ lemon juice
      • ¼ cup extra virgin olive oil
      • 1 pinch chili flakes
      • 3-4 capers (optional)
      • Salt to taste
      1. Clean and trim fresh artichokes.

        Find how to trim & clean artichokes here.

      2. Cut each artichoke heart in half and remove the inedible choke. If artichoke are pretty big cut them in quarters.
      3. Preheat your pressure cooker/instant pot on “Sautee”.

        Add water and place a steam rack inside.

      4. Place artichokes on the steam rack and close the lid.
      5. Cook artichokes in pressure cooker mode for 5-10 minutes (depending on the size).
      6. While artichokes are cooking prepare the dipping sauce for artichokes.
      7. Wash and dry with a paper towel fresh parsley, remove the stems. Cut garlic clove in half and remove the green germ(bitter and unpleasant part in raw garlic).
      8. In a food processor add all ingredients for the dipping sauce, pulse until creamy and even consistency.
      9. Once artichokes are cooked, arrange them on a serving plate, drizzle with extra virgin olive oil and top with delicious artichoke dipping sauce.



      Pressure Cooker Artichokes w/ Dipping Sauce {Yum!}

      Of course, you can make steamed artichokes without an instant pot and still use this delicious green sauce. But pressure cooking makes it so much faster.

      Buon Appetito!

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      Frittelle {Ciambelle} – Italian Doughnuts http://www.italianrecipebook.com/frittelle-ciambelle-italian-doughnuts/ http://www.italianrecipebook.com/frittelle-ciambelle-italian-doughnuts/#comments Thu, 15 Feb 2018 21:08:43 +0000 http://www.italianrecipebook.com/?p=2360 Frittelle, ciambelle or simply legendary Italian doughnuts. These is a special treat that should never be missed during Christmas time and especially during Carnival (Mardi Gras) period. And honestly, any other time of the year when you have cravings for a soft, lemon-flavored doughnut that simply melts in your mouth. This an original and authentic […]

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      Frittelle, ciambelle or simply legendary Italian doughnuts.

      These is a special treat that should never be missed during Christmas time and especially during Carnival (Mardi Gras) period.

      And honestly, any other time of the year when you have cravings for a soft, lemon-flavored doughnut that simply melts in your mouth.

      Frittelle {Ciambelle} - Italian Doughnuts Step By Step!!

      This an original and authentic recipe from my mother-in-law, who, you might already know by now, is truly an awesome cook and baker!

      Did you know the word frittelle comes from the Italian verb friggere which means to fry.

      The word ciambella or plural ciambelle means something in a form of a ring or simply donut.

      So there you have it, fried Italian doughnuts or donuts (not to get into spelling debate of the century, lol).

      Like with chiacchiere (and all other things “deep fried”) here are some secrets to making an unforgettable Italian doughnuts that all your family, friends and neighborhood will talk about.

      1. Use half bread flour half all purpose flour. This will make your fritelle even more porous and light.
      2. Instead of lemon zest you can also use orange zest or a combination of both! Only important thing is to choose organic, non-treated lemons/oranges.
      3. If you like an extra sweet dough add another tablespoon of two of sugar to the basic dough. I like mine almost unsweetened as you have all that beautiful sugar layer on the top.
      4. Speaking of sugar, when you start dipping and rolling the first batch of fritelle, use only a portion on sugar, just enough quantity to cover the first doughnuts. Add more sugar to the bowl as needed. Otherwise sugar will absorb some oil and will not stick well to the next batch of doughnuts.
        And last, but probably the most important, vegetable oil.
      5. Vegetable oil should be between 350F-360F when you start frying. If the oil is not hot enough fritelle will absorb too much oil and will become greasy. If the oil is extra hot (burning/smoking) it’ll give and unpleasant burned oil flavor the the pastry.



      Frittelle {Ciambelle} - Italian Doughnuts Step By Step!!

      Frittelle {Ciambelle} – Italian Doughnuts

      Soft, lemon or orange flavored doughnuts that simply melt in your mouth.

      • 2 cups milk (lukewarm)
      • 6 – 6 ½ cups (30 oz) flour (more if needed)
      • 2 eggs
      • 2 tbsp sugar
      • 4 oz butter (room temperature)
      • 1 tbsp active dry yeast
      • 1 lemon or orange (zest only)
      • Pinch of salt
      • Vegetable oil for frying
      • 1 cup sugar for dipping

      Tools

      • doughnut cutter
      • rolling pin
      1. Start by dissolving yeast in lukewarm milk. Let it rest for 5-10 minutes.
      2. In a bowl of a standing mixer add 6 cups of flour, sugar, salt and lemon zest.

        Using a dough hook attachment start to mix on low speed.

      3. Slowly pour in the milk with yeast.

        Add eggs and butter cut in cubes.

      4. Increase the speed and knead the dough for about 10 minutes until it starts to wrap lightly around the dough hook and come off the sides of the mixer bowl.
      5. The dough should be soft but NOT sticky.

        NOTE: If the dough doesn’t come together or it’s too sticky add another ½ cup of flour and a few more table spoons at a time if needed.

      6. Transfer the dough into a large clean bowl, cover with a linen towel and let it rise in a warm, draft free place.

        It’ll take anywhere between 1.5 to 2 hours at 75-80F and it’ll take much longer in a cooler place.

      7. Once the dough has almost tripled in size, turn the bowl upside down and let the dough come out in a floured surface. Work the dough with your hands for a minute or two, dust with more flour if needed.
      8. Using a dough scraper cut off a fourth of the dough and with a rolling pin roll it out approx ⅓ -¼ of an inch thick.
      9. Using a doughnut cutter cut out the doughnuts and place them on a well floured surface leaving enough space in between. Cover them with a dry linen/kitchen towel and let rise (always in a warm place) for about an hour.

      10. In a deep pan preheat vegetable oil suitable for frying. The best temperature to start frying the doughnuts is about 350F. You can measure it with a kitchen thermometer.
      11. But if you don’t have one try frying a small piece of the dough first. If it comes up floating in less than 5 seconds the oil is ready.
      12. Once oil is heated turn the temperature on medium low to prevent oil from overheating.
      13. Fry fritelle for a few minutes on each side continuously covering them with hot oil when frying. Once they’re lightly brown on both sides discard on paper towel to absorb excess oil.
      14. Dip each doughnut quickly in fine sugar.

        Serve hot, warm, cold or re-heated.



      Frittelle {Ciambelle} - Italian Doughnuts Step By Step!!

      They are delicious even the next day!

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      Artichokes: How To Trim, Clean & Cook Fresh Artichokes http://www.italianrecipebook.com/artichokes-trim-clean-cook-fresh-artichokes/ http://www.italianrecipebook.com/artichokes-trim-clean-cook-fresh-artichokes/#comments Tue, 13 Feb 2018 19:23:46 +0000 http://www.italianrecipebook.com/?p=2350 Artichokes is one of my favorite veggies. I usually make quite a lot of them during artichoke peak season, which is usually December through April. But I know there are farms in California that cultivate artichokes all year round. If you’ve never tried artichokes you’ve most certainly seen them at a grocery store. They look […]

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      Artichokes is one of my favorite veggies. I usually make quite a lot of them during artichoke peak season, which is usually December through April. But I know there are farms in California that cultivate artichokes all year round.

      If you’ve never tried artichokes you’ve most certainly seen them at a grocery store.

      They look like a gigantic flower buds with large green petals sometimes with purple coloration (depending on artichoke variety).

      If allowed to flower, the blossoms are of beautiful violet-blue color and can reach up to 7 inches in diameter.

      Types of Artichokes

      There are many artichoke varieties in the world, depending on the region. But mainly we can distinguish 3 types of artichokes: large/round, elongated/purple, and thorny artichokes which only grow in Sardinia (Italy).

      Large/Round Variety

      The Green Globe

      Probably the most well known and widely spread artichoke variety in North America.

      Green Globe artichokes or simple called The Globe artichokes are 3-5 inches in diameter and have delicious thick, flavorful hearts and fleshy leaved. They also clean the easiest and have less waste in preparation process.

      They grown mainly in California where mild winters and moderate heat summers create the perfect environment for artichoke cultivation.

      Castroville proclaims itself to be “The Artichoke Center of the World”, and holds the annual Castroville Artichoke Festival.

      The Globe artichoke is the best when harvested early and cooked asap.

      Mammole (“Mamme”)

      Mammole artichokes are the traditional variety from Rome. These artichokes are green with a light purple tinge. They have no thorns. They are large, tender and meaty with a delicate taste.

      Like The Green Globe it can be baked, stuffed or just eaten with some salt. It’s amazing stuffed with a mixture of parsley, mint and garlic – Italian Stuffed Artichokes.

      Elongated/Purple Variety

      Romanesco

      Big Romanesco is another artichoke variety from Rome. It has a distinct rich purple color with large round heads.

      Violetto

      Another Italian type of elongated artichoke tinged with violet on the bracts. It has very little choke if harvested young and tight.

      Ather famous purple varieties artichokes are ‘Violet de Provence’ (France), ‘Violet d’Algerie’ (Algeria),’Violetta di Chioggia’ (Italy). These artichokes are medium size and slightly different in taste.

      Thorny Sardinian Artichoke

      Thorny Sardinian Artichoke or Carciofo Spinoso Sardo is the most important and the oldest variety cultivated on the island of Sardinia.

      It is of an elongated conical shape with mostly green petals and accentuated brown-violet nuances.

      Spinoso di Sardegna artichoke is valued for its high nutritional value and exceptional taste.

      For these qualities it has obtained the Protected Designation of Origin (D.O.P.) reserved for artichokes that meet the conditions and requirements set out in the Production Specifications.

      And this is a kind of artichoke that I’ll be showcasing today.

      However the principles of cleaning and cooking all types of artichokes are pretty much the same.

      How to clean fresh artichokes

      How To Trim, Clean & Cook Artichokes {Step By Step}

      You’ll need disposable gloves (optional, but they’ll protect your hands from possible coloring), a large bowl with water, one large lemon and 4-8 artichokes.

      Cut a lemon in half and squeeze the juice into the bowl with fresh water.

      Keep the lemon halves.

      How To Trim, Clean & Cook Artichokes {Step By Step}

      Start by trimming off the stem (leaving about  and the tip (approx ⅓) of the artichoke head.

      Remove tough outer petals but trying to keep as much as you can of the bottom part where the leaves attach to the core. Outer petals in most types of artichokes are fibrous and slightly bitter. With globe artichokes however you can remove very few or simple cut the top part of the outer petals with the scissors.

      How To Trim, Clean & Cook Artichokes {Step By Step}

      Now, using a small sharp knife cut off a thin layer to remove the bright green parts left on the root of trimmed petals. Using same knife or vegetable peeler peel the outer fibrous layer of the stem keeping only the center.

      Immediately rub all cut ends with lemon halves you’ve set aside earlier.

      If you’re not planning on stuffing artichoke or using it as whole, cut each in half.

      How To Trim, Clean & Cook Artichokes {Step By Step}

      Otherwise deep it in lemon water immediately as cut artichokes discolor rapidly.

      Using a teaspoon or melon baller scoop/scrape out the “hairy” choke. In Italian it’s called “barba” which literally means “beard”. It’s the part that would turn into a flower if left to mature.

      Once you’ve cleaned an artichoke half deep it in water with lemon asap.

      Then proceed to trimming and cleaning the next one.

      How To Trim, Clean & Cook Artichokes {Step By Step}

      And now you’re pretty much done. If required by the recipe, you can now cut artichoke in quarters or smaller pieces.

      Curiosity from What’s Cooking America

      In the 1920s, Ciro Terranova “Whitey” (1889-1938), a member of the mafia and known as the “Artichoke King,” began his monopoly of the artichoke market by purchasing all the produce shipped to New York from California at $6 a crate.  He created a produce company and resold the artichokes at 30 to 40 percent profit.  Not only did he terrorize distributors and produce merchants, he even launched an attack on the artichoke fields from Montara to Pescadero, hacking down the plants with machetes in the dead of night.  These “artichoke wars” led the Mayor or New York, Fiorello La Guardia, to declare “the sale, display, and possession” of artichokes in New York illegal. Mayor La Guardia publicly admitted that he himself loved the vegetable and after only one week he lifted the ban.

      How To Clean & Cook Fresh Artichokes

      How to cook fresh artichokes

      In Italy, fresh artichokes are one of the most beloved veggies.

      They are perfect in antipasto/appetizer, pasta dishes, even with main courses with meat.

      Here are some of the simple fresh artichoke recipes you can start with:

      Cavatelli Pasta with Artichokes

      Artichoke & Potato Casserole

      Pressure Cooker Artichokes with Dipping Sauce

      The post Artichokes: How To Trim, Clean & Cook Fresh Artichokes appeared first on Italian Recipe Book.

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