Italian
« Previous EntriesFragole cello
Thursday, August 14th, 2008Fragole Cello (Strawberry Liqueur)
2 cups strawberries 1 1/2 cups grain alcohol or vodka 2 cups water 1 3/4 to 2 cups granulated sugar
Wash the strawberries. If you use large strawberries, cut them in half or quarters. Place them into a clean glass jar, add grain alcohol or vodka, and let stand 24 hours, shaking it [...]
Chocolate Hazelnut panforte
Wednesday, August 6th, 2008Chocolate-Hazelnut Panforte (Italian Fruitcake)
Source: Bon Appetit Christmas
1/4 cup unsalted butter, melted, divided* 1 1/2 cups whole hazelnuts 1 cup whole unblanched almonds 1 1/2 cups lightly packed chopped dried Calimyrna figs 1 1/2 cups lightly packed chopped dried apricots 1 cup diced candied citron 2 tablespoons grated orange peel (orange part only) 1 tablespoon grated [...]
Fried Italian ravioli
Tuesday, August 5th, 2008Fried Italian Ravioli
12 dozen fresh ravioli* 2 large eggs, beaten Salt and cayenne pepper
* Fresh ravioli is usually available in the chilled section of your grocery.
In a large bowl beat together salt, pepper and eggs. Detach the raviolis one by one. Dip into the egg mixture, then deep fry for about 2 to 4 minutes [...]
focaccia
Monday, August 4th, 2008Foccacia (Flat Bread)
This is the plain version just dimpled on the top and flavored with olive oil. You can also sprinkle sage, crushed olives, minced onions or rosemary over the top. It is excellent with cheese or served with antipasti. It is also good topped like a conventional pizza with tomatoes and cheese.
1 ounce fresh [...]