# 89 Italian sausages with peaches marinated in wine

Salsicce Italiane alle Pesche marinate in vino

Ingredienti:

per 4 persone

 

1. 8 Salsicce.
2. Olio di Olivo.
3. mezza cipolla media, tagliata a dadi.
4. 4 o 5 spicchi d’aglio tagliati a dadi.
5. 250 gr. di funghi bianchi, affettati
6. sale e pepe.
7. succo di mezzo limone.
8. 2 tazze di pesche ben mature, pelate, sbucciate e tagliate a spicchi e mischiate con il succo di limone.
9. 2 Bicchieri di vino bianco secco versato sulle pesche per marinarle per lo meno un paio di ore prima che le usate.
10. 3 o 4 pomodori dipende dalla grandezza, (pelati se desiderate) tagliati a dadi di un paio di centimetri
11. 2 cucchiai prezzemolo, tritato o 2 o 3 cipolline verdi tagliate a fettine

Direzioni:

 

1. Con una forchetta, bucate la pelle delle salsicce, per fare in modo che il grasso verra eliminato, quidi mettetele in una pentola, coprite con acqua, fate bollire per 6 o 7 minuti, scolate e fate asciugare e rafreddare,
2. In una padella grande abbastanza per tutti gli ingredienti, sofriggete  le salsicce fino a che sono belle e dorate.
3. Rimuovetele su un piatto.
4. Aggiungete le cipolle e l’aglio, sale e pepe, cuocete fino a che tutto e ben dorato.
5. Agiungete le pesche, i pomodori, mischiate bene,  e fate cuocere per 6 o 7 minuti a fuoco lento.
6. Aggiungete le salsicce con il sugo che si sara formato nel fondo del piatto, coprite per un paio di minuti.
7. Aggiungete i funghi, mescolate, coprite di nuovo fino a che saranno cotti,
8. Spargete il prezzemolo o le cipolline sopra, mischiate gentilmente,
9. Trasferite in un piatto da portata e servite caldo

 

Italian sausages with peaches marinated in wine

Ingredients:
4 people

1. 8 sausages.
2. Olive oil.
3. Half  medium onion, diced.
4. 4 or 5 cloves of garlic cut into cubes.
5. 250 gr. white mushrooms, sliced
6. Salt and pepper.
7. Juice of half Lemon.
8. 2 cups ripe peaches, peeled and sliced and mixed in the lemon juice.
9. 2 cups dry white wine poured over peaches to marinate for at least a couple of hours before you use them.
10. 3 or 4 tomatoes, depends on the size (peeled if desired) cut into cubes of an inch
11. 2 tablespoons parsley, chopped or 2 or 3 scallions sliced

 

Directions:

 

1. With a fork, pierced the skin of the sausages, to ensure that fat will be eliminated, put in a pot, cover with water, boil for 6 or 7 minutes, drain and allow to dry and cooled,
2. In a pan large enough for all ingredients, sauté the sausages until they are golden and brown.
3. Remove them on a plate.
4. Add onions and garlic, salt and pepper, and cook until golden brown.
5. Add, peaches with wine, tomatoes, mix well and cook for 6 to 7 minutes over low heat.
6. Add the sausages with the juices that will be formed in the bottom of the plate, cover for a couple of minutes.
7. Add the mushrooms, stir, and cover again, until they are cooked,
8. Sprinkle over the parsley or scallions, mix gently,
9. Transfer to a serving dish and serve hot

# 88 Sugar Caramel Zucchero Caramellato

Zucchero Caramellato

Ingredienti:

1. 600 gr. di zucchero granulato
2. 300 ml. di acqua
3. Un cucchiaino di vainiglia o alcun altro aroma che preferite (facoltativo)

 

Direzioni:

1. Versate lo zucchero in un pentolino a doppio fondo, caramellare a fuoco basso, attenzione che non si bruci, la temperatura dello zucchero dovrebbe raggiungere i 140 gradi ed assumera un colore d’orato scuro
2. In un secondo pentolino versate l’acqua e l’aroma che avete scielto per l’uso e portate ad bollizione,
3. Coordinate in maniera che lo zucchero e l’acqua sono pronti al medesimo tempo, non volete che l’acqua evapori
4. A questo punto versate l’acqua nello zucchero, (usate prudenza, facilmente gocce di acqua bollente puo raggiungere le vostre mani o bracci,) mescolate energicamente.
5. Lasciate rafreddare, mescolate di tanto in tanto fino a che sara freddo

 

Sugar Caramel
Ingredients:

1. 600 gr. granulated sugar
2. 300 ml. water
3. A teaspoon of vanilla or any other flavoring you like (optional)
   

 

1. Directions:
2. Pour sugar into a saucepan with double bottom, caramelize over low heat, careful not to burn the sugar temperature should reach 140 degrees and take on a golden brown color
3. In a second pot, pour water and aroma that you have decided to use and bring to the boiling,
4. Coordinates so that the sugar and water are ready at the same time, you do not want the water to evaporate
5. Now pour the water into sugar (use caution, easily drops of boiling water can reach your hands or arms,) stir vigorously.
6. Let cool down, stir occasionally until it is cold

 

# 82 Cannoli Siciliani

Cannoli  Siciliani

Cannoli Dough Pastry

Make 13 to 14 shells

I suggest using pasta maker to stretch the dough.

Ingredients:

1. 3 tblsp butter
2. 3 tblsp granulate sugar
3. 1 ½ 1 cup flour
4. Pinch salt
5. 1 large egg
6. ½ cup Marsala wine (white wine, cherry,  port, are good substitute)
7. ½ tblsp Honey
8. 1 tsp vanilla
9. 1 tblsp cocoa powder mixed with dry flour, ( use the cocoa only if you want dark colored shell)
10. pinch of cinnamon
11. Oil for frying

Directions:

1. Place butter in a bowl
2. Add eggs and sugar, mix well with dough hook.
3. Stop mixer, add flour with cocoa, Marsala, honey, vanilla.
4. Mix for 5 minutes at low speed.
5. Depending of the consistency that you have ad these point, add the reaming 1 oz of water, if needed.
6. When the dough is ready add the dash of oil to clean the sides of the bowl.
7.  Placed in a bowl, cover and refrigerate for one hour,
8. Roll the dough true a pasta maker as tick of a dime, and cut 4 to 5 inch, (round or square your Joyce) continue to kip the dough cover with plastic during these process.

Ingredients for filling:

1.      1 LB ricotta cheese.

2.      12 oz powdered sugar.

3.      8 oz candied fruit, chopped fine,

4.      ¾ cup chocolate chips.

5.      5 oz orange flower water (optional )

6.      1 tsp cinnamon.

7.      1 cup cream

8.      Powder sugar for garnish

9.      Candied cherry  cut in half for garnish, ( use toasted and chopped pistachio instead of cherries OK)

Directions:

Mix all the ingredients together cover and refrigerate, (use the mixer at low speed OK, bath do not over mix)

 

Fill the shell when you are ready to serve, use tee spoon or pastry bag, them dip the end in to the chopped nuts or

push the half cherry in to the filling on both side, dost powder sugar on top.

 

Cannoli Siciliani
Per la sfoglia

(13/14  cannoli)

  Suggerisco di usare la macchina per  la per stendere la pasta.

 

Ingredienti:

1. 3 cucchiai di burro
2. 3 cucchiai di zucchero granulato
   1 ½ 1 tazza di farina
3. Un pizzico di sale
4. 1 uovo grande
5. ½ tazza di vino Marsala (vino bianco, sherry, porto, sono buoni sostituti)
   ½ cucchiaio di miele
6. 1 cucchiaino di vaniglia
7. 1 cucchiaio di cacao in polvere mescolato con farina asciutta, (uso il cacao solo se si desidera il guscio scuro)
   pizzico di cannella
8. Olio per friggereDirezioni:
9. Mettere il burro in una terrina
10. Aggiungere le uova e lo zucchero, mescolare bene con gancio per la pasta.
11. Stop mixer, aggiungere la farina con il cacao, Marsala, miele, vaniglia.
12. Mescolare per 5 minuti a bassa velocità.
13. A seconda della consistenza della pasta a questo  punto, aggiungete un po di marsala o acqua, se necessario.
14. Quando la pasta è pronta aggiungere il filo di olio per pulire le pareti della ciotola.
15. Coprite con plastca e conservate in frigorifero per un’ora,
16. Per stendere la pasta, suggerisco di usare la macchina per la  pasta fatta in casa,  lo spessore dovrebbe essere  come quello di una moneta  tagliate pezzi di 4° 5 pollici, (rotondi o quadrati a tuo piacere) mantenete la pasta  coperta con la plastica durante questo procedimento..

Ingredienti per il ripieno:

1.  1 LB ricotta.
2.   12 oz zucchero a velo.
3. 8 oz frutta candita, tritata fine,
4.   ¾ tazza di gocce di cioccolato.
5.   5 oz acqua di fiori d’arancio (facoltativo)
6.   1 cucchiaino di cannella.
7.   1 tazza di panna
8. zucchero a velo per guarnire
9. Ciliegia candita tagliata a metà per guarnire (uso tostati e pistacchi tritati, invece di ciliegie OK)

Direzioni:

1. Mescolare tutti gli ingredienti coperite e conservare in frigorifero, (uso il mixer a bassa velocità va bene ma non con cauzione di non esaggerare)
2. Riempire cannoli quando siete pronti per servire,  usate un cucchiaino da te  o una di pasticceria, adagiate le estremita sui pistacchi tritati o spingerela mezza ciliege nel il ripieno su entrambi i lati, date una buona spolverata con lo  zucchero in polvere.
   I cannoli sono pronti per servire

# 87 Vinaigrette Dressing #5

Vinaigrette Salad  Dressing #5

Ingredients:

1. 2 tbsp. balsamic vinegar
2. 4 tbsp. olive oil
3. Salt and pepper
4. 2 tablespoons minced fresh basil
5. 1 tablespoon minced fresh parsley
6. 1 large garlic clove, minced.

Great, over sliced tomatoes.

Combine all ingredients in a glass jar, cover with a tight fitting lid, and shake well.Refrigerate.

 

# 86 Vinaigrette Dressing #4

Vinaigrette Dressing #4

Ingredients:

1. 2 tbsp. balsamic vinegar
2. 4 tbsp. olive oil
3. Salt and pepper
4. 2 tablespoons finely minced onion
5. 1 clove pressed garlic

Combine all
ingredients in a glass jar, cover with a tight fitting lid, and shake well.
Refrigerate.

# 85 Potatoes Dumplin, With Cheese. Gnocchi di Patate, #2

Gnocchi di Patate con formaggio, Potatoes Dumpling With Cheese

Ingredients:

1. 2 lb Potatoes.
2. 3 Cups Plain all purpose flour, sifted
3. 1 Egg.
4. ¼ lb Mortadella, chopped very fine.
5. Salt and pepper
6. 4 clove garlic, chopped.
7. Nutmeg.
8. ¼ lb Mozzarella, sliced.
9. 20 fresh Sage leaves.
10. 2 tblsp Butter.
11. 1/2 Cup Grated Parmesan Cheese. 

Directions:

1. Preheat the oven to 400f (200 C )
2. Starting with cold salted water, Boil Potatoes.
3. Drain when tender, remove the skin and smash.
4. Sprinkle some flour on a board,
5. Add potatoes on top make well on center.
6. Add the egg, mortadella, nutmeg and salt, whip with fork.
7. Sprinkle more flour and mix to make firm dough.
8. Roll strips ¾ of a inch thick and cut in 1 ½ inch pieces, roll gently with a fork.
9. Cook in boiling water, should take 5 to 6 minutes to starting to float, with in a minute after that are ready to be strained.
10. In a pan, over medium fire, melt the butter, fry ½ of the Sage and the garlic, toss in the gnocchi and the grated cheese.
11. Pour in a baking pan, cover with remaining Sage and mozzarella.
12. Bake for 20 minutes, serve hot  

—————————————————————————————————————-

Gnocchi di Patate, Con formaggio, Potato Dumpling with Cheese
Ingredienti:

1. (1 kg) Patate.
2. (350 gr) di farina, setacciata.
3. 1 uovo.
4. (Lb 100 gr) Mortadella, macinata molto fine.
   
5. Sale e pepe
6. 4 spicchio d’aglio tritati.
7. Noce moscata.
8. (100 gr) Mozzarella, a fette.
9. 20 foglie di salvia fresca.
   
10. (30 gr) Burro.
    
11. (100 gr ) Parmigiano grattugiato.

Direzioni:

 

1. Preriscaldare il forno (200 C)
2. Iniziando con acqua fredda con sale, fate bollire le patate
3. Colatele quando sono tenere, pelatele, passatele in un schiaccia patate.
4. Cospargete di farina stessa su una tavola,
5. Versate le patate sopra, fate un buco nel centro.
6. Aggiungere l’uovo, la mortadella, noce moscata e sale.
7. Cospargete di farina e impastate .
8. Formate rotoli lunghi e un paio di centimetri spessi, tagliate a pezzetini di 3 centimetri, poi gentilmente fateli rotolare su una forchetta..
9. Cuocere in acqua bollente, per 5 / 6 minuti, quindi verranno alla superfice, minuto dopo sono pronti ad essere scolati.
10. Fate sciogliere il burro in un tegame su fuoco medio, rosolate meta della salvia e l’aglio, versate gli gnocchi e il formaggio grattugiato, mischiate per bene.
11. Versate in una teglia, coprire con la rimanente salvia e mozzarella.
12. Cuocere in forno per 20 minuti, servire caldo

#84 Scallops with pancetta and white wine, garlic sauce

Scallops with pancetta and white wine and garlic sauce

Ingredients:

1. Olive oil
2. Salt and Pepper
3. 20 scallops, medium
4. 20 tin slices of pancetta,
   (Bacon or Prosciutto OK)
5. 2 tablespoon chopped garlic
6. 1 cup of Dry white wine
7. 1 tablespoon lemon juice
8. 2 tablespoon butter
9. 2 table spoon chopped
   parsley 

Directions:

1. Dry the scallops with kitchen paper towel
2. Over low heat cook little the pancetta, do not crisp up, needed to be soft.
3. Roll the pancetta around the scallops and secure with toothpick
4. Seasoned with salt and pepper
5. In frying pan, heat the oil
6. Set the scallops one at the time in the hot oil let brown and then turn and do the same
7. Remove and set in a serving plate
8. Add the garlic and the
   butter; add same oil if you think is necessary
9. Cook garlic until golden brown
10. Add the wine and lemon, let evaporated, sprinkle over the scallops, add the parsley and serve       

---

 Italian

Capesante con
pancetta, con salsa
di vino bianco e aglio,
Ingredienti:

1. Olio d’oliva
2. Sale e pepe
3. 20 capesante, medio
4. 20 fette di pancetta di latta, (Bacon o Prosciutto OK)
5. 2 cucchiaio di aglio tritato
6. 1 bicchiere di vino bianco secco
7. 1 cucchiaio di succo di limone
8. 2 cucchiai di burro
9. 2 cucchiaio di prezzemolo tritatoDirezioni:
   

1. asciugare le capesante con un tovagliolino di carta
   da cucina
2. Più di cuocere a fuoco basso poco la pancetta, non
   croccante up, necessari per soft
3. arrotolare la pancetta intorno le capesante e sicuro
   con stuzzicadenti
4. condite con sale e pepe
5. In padella, scaldate l’olio
6. Adagiate le capesante uno alla volta in olio caldo
   fate rosolare e poi girare e fare la stessa cosa
7. rimuovere e ambientato in un piatto da portata
8. aggiungere l’aglio e il burro, aggiungere l’olio
   stesso se pensate che sia necessario
9. aglio cuoco su til bruno dorato
10. Aggiungere il vino, lasciate evaporare, cospargere
    sopra le capesante, aggiungete il prezzemolo e servite

# 83 Poached Salmon broiled with cheese on top

Poached Salmon, broiled with cheese on top
Ingredients:
1. 6 Salmon, fillet or steaks.
2. ½ Lemon sliced.
3. ½ Glass white wine.
4. Small onion cut in cubes.
5. Salt.
6. 1 tsp Black pepper corn.
7. 1 tsp green pepper corn.Directions:
1. poor in a low shoulder pan, water, seasoned with above ingredients, cover,
2. Bring to boil, add Salmon,
3. Seem until fish is opaque and flakes with a fork. 10 to 15 minutes.

Ingredients for sauce:
1. 3 tbsp. butter
2. 3 tbsp. flour
3. 1 1/2 c. milk
4. 1 c. grated Parmesan cheese
5. Chopped parsley, to sprinkle on top before serving.

Directions for cheese sauce:
1. In a skillet, melt 3 tablespoons butter.
2. Add 3 tablespoons flour; mix until smooth.
3. Add 1 1/2 cups milk and 1 cup grated Parmesan cheese, use shredded chopped mozzarella for milder flavor
4. Mix over the fire until thick.
5. Pour cheese sauce over poached Salmon and brown under broiler 7 to 10 minutes.

Serve hot

 

#81 Sea Food Paella Valenciana (#1) and Sangria

 

  See Food Paella Valenciana (#1) and Sangria

Paella Valenciana.

I learned this recipe from a Spanish lady, who rented rooms to me and my friends in her house, during our deep sea fishing vacations in Andalusia, Spain, on the Costa del Sol. We would fish in the Atlantic Ocean from the Isle of Madeira to Tarifa on the Strait up to the Rock of Gibraltar. She would use all our catch of the day for Paella, Zarzuela and more.

Great, memories.

Paella Valenciana

Recipe for 10

Ingredients:

1.  4 cups of flavorful chicken broth
2.  1 tee spoon saffron
3.  1 small onions peeled
4. 4.    coarse salt
5. 5.    Black pepper
6. 6.    4 oz olive oil
7.  10 oz chorizo diced or ¼ of hitch
8.  1 medium onions chopped
9.  8 gloves of garlic finely chopped
10.  2 bell pepper 1 yellow and 1 red diced (Pimiento OK)
11.  1 LB medium size shrimp shelled and divined (save shell dropped in chicken broad)
12.  2 LB white fish (Halibut) cubed
13.  3 LB Scallop’s (substitute with 8 or 10 king crab legs OK)
14.  8 or 10 jumbo shrimp in the shell
15.  3 cups of rice ( Arborio or other short grain)
16.  5 table spoon of chopped parsley and washed (to wash: poor the chopped parley on center of kitchen fold corner together and slide your hand to the center, old  them tight, run water trued and squeeze to expel all the water
17. Poured in cup and set side
18.  2 bay leaves
19. 18.      1 cup of white wine (dry)
20.  juice of ½ lemon
21.  8 t0 10 oz of green pees
22.  20 small clams (scrubbed clean under running water)
23.  20 medium mussels (scrubbed clean under running water

               For decoration

           2 lemon cut in wages

            Chopped parsley

            1 red bell pepper rusted peeled and cut in small strips

  Directions:

1.    Heat the broth with the saffron and the whole onions.

2.    Cover and simmer for 15 minutes.

3.    Remove the onions, to make sure that you have the amount you need to cook the rice, measure the broth, the amount needed it is 5 ½ cups.

5.    Wash and dry well with clean cloth, seasoned with salt and pepper,

6.    In e paella pan, 15 to 18 inch base ands 4 to 5 inch high shoulder, heath the oil add chicken pieces and brown over high flames, remove and set a side

7.    Add chorizo and cook for few minutes till crispy, add chopped onions, garlic bell pepper salted in till onions are light gold color, add shrimp saute for few minutes, you do not need over cook the shrimp.

8.    Remove them and lay on chicken platter,

9.    Add rice to the pan, steer to coat with oil and head up, now is time for the chopped parsley and bay lives.

10.           Steer in the chicken broth (make sure that you kipped very hot) wine, lemon juice, and pees, salt and pepper to taste, let boil at low medium fire, uncover and steer occasionally for 10 minutes,

Bury shrimp and chicken in to the rice add clam and mussels push into the rice with their back down, baked for 25 or 30 minutes, remove from the oven cover with aluminum foil and let rest for 10 or 15 minutes, remove foil decorate with lemon bell pepper and little chopped parsley, bring to the table and make sure that all your guest, look before is dismantle, they will taste with their hays,

---

 Good Sangria it is that you need with it.

Ingredients:

Red

1. 1 bottle (750) of red dry and fool body
2. 2 cup of orange juice
3. 3 oz of orange liquor ( Grand Marnier)
4. 1 table spoon of honey melted in a little worm water
5. 1 all sliced orange
6. 1 peach or 1 apple waged
7. 3 cup of 7 up or club soda

Assembly:

 Mix all together, cover and set in refrigerator for several hours (over night OK), remove from refrigerate add ice cubes and serve.    

White 

1.    1 bottle (750) of dry white wine

2.    2 cup of orange juice

3.    3 oz of orange liquor ( Grand Marnier)

4.    1 table spoon of honey melted in a little worm water

5.    1 all sliced orange

6.    1 peach or 1 apple waged

7.    3 cup of 7 up or club soda

 

       Assembly:

 Mix all together, cover and set in refrigerator for several hours (over night OK), remove from refrigerate add ice cubes and serve.   

 

 

# 80 Brie #2 Wrapped in flaky dough

Brie #2 Wrapped in flaky dough

Ingredients:

1. Frozen puff pastry sheets
2. 1 egg
3. 1 TBS. water
4. ¼ cup toasted sliced almonds (Toasted
   walnuts or pine seed OK)
5. 1 tbsp brown sugar, melted in
   spoon or 2 of water ( Marsala, Cherry, Port, or any other that
   you like)
6. 1 Cup mix berries  coated with melted  brown sugar
   (Diced mix fruit OK)  
7. 1 brie cheese round (about 1
   pound)
8. Slightly toasted slice of baguette (crackers
   OK)

Directions:

1. Remove from the freezer  pastry sheet, about 30 minutes before
   you ready to start,
2. Preheat oven to 400.
3. Whip the egg and water, set a
   side.
4. Open  the
   pastry sheet on lightly floured surface,
5. Roll into a square. Remember
   need wrap the Brie  (14-15  inch)
6. Cut off corners to make a
   circle.
7. Sprinkle almonds and parsley
   in center of circle.
8.  Top with cheese.
9. Brush edge of circle with egg
   mixture.
10.  Fold two opposite sides over cheese. Trim
    the excess.
11. Fold these two sides onto the
    round.
12. Press edges to seal.
13. Turned over on a baking
    sheet. ( seam-side down)
14. Decorate top with parsley scraps
    if desired.
15. Brush with egg mixture.
16. Bake until golden brown,   20 minutes 
17. Let rest for 1 hour.
18. Drop the berries (or fruit)
    on center and spared, you wont the same of the berries drop of the cheese

Serve with tin of slightly toasted slice of baguette
(crackers OK)

 

From the Manufacture:
Tips for Thawing Pastry Sheets

1. Remove as many pastry sheets as
   needed (wrap unused sheets in plastic wrap or foil and return them to the
   freezer).
2. Quick thaw: Separate the pastry sheets,
   covering each one with a piece of plastic wrap. Thaw the sheets at room
   temperature about 30 minutes
3. Refrigerator thaw: Sheets placed in the
   refrigerator will be ready to use in about four hours and can be held up to two
   days. A whole package thaws in about six hours. This method is preferred by
   chefs because the sheets are completely and evenly thawed.

Tips for Shaping Pastry
Sheets

1. Work with one pastry sheet at a
   time, keeping the others in the refrigerator.
2. Unfold pastry sheets on a lightly
   floured board, countertop or pastry cloth. If the pastry becomes too soft,
   chill it in the refrigerator for a few minutes.
3. Handle the pastry as little as
   possible to ensure tenderness. Cut pastry with a sharp utensil such as a knife,
   pizza wheel or pastry tool. For decorative edges or shapes, use a fluted
   ravioli cutter or cookie cutters.
4. Seal filled pastries by brushing a
   mixture of beaten eggs and water between layers, then pinching or pressing them
   together.
5. Many filled pastries can be
   refrigerated or frozen, then baked just before serving.
6. For thin, crisp pastries, roll
   sheets to a 1/4-inch thickness.

Tips for Baking Pastry
Sheets

1. Bake prepared sheets in a
   preheated conventional oven (not a microwave). About halfway through, check
   progress by peeking through the oven window or opened door.
2. Dark glazed baking sheets may bake
   puff pastry faster; adjust baking time if necessary.
3. To turn pastries a deep
   golden-brown, brush tops with a mixture of 1 egg yolk and 1 teaspoon water just
   before baking. To add a special texture and flavor, sprinkle chopped nuts,
   seeds, ground spices or grated cheese on top.
4. For extra-thin, crisp pastry, set
   a second baking sheet on top of the filled pastry before baking. A lattice
   pattern can be created by topping the pastry with a metal cooling rack, then
   turning it at a right angle half way through the baking.