Tag Archives: Free Italian recipe

Italian tartufo and other gelato treats at an Italian gelateria

Tartufo: Summertime Gelato Treat!

Tartufo: Summertime  Gelato Treat! 

Best Kathy Twitter Pic edited for blog Tartufo — Enjoy this chocolate-coated ice cream treat that is delicious enough for kids and special enough for adults!

Tartufo: A gelato treat made just for summertime! 

The word Italian word “tartufo” refers to the round, brown-and-white truffles found in the densely forested Apennine Mountains that run down the spine of Italy. These slightly irregularly shaped round balls are found nestled between the roots of old beech, birch, and pine trees by specially trained dogs. A similarly shaped sweet French candy made from chocolate and cream, known as “ganache,” is also referred to as a truffle.

We present here a method for a round, chocolate-coated ice cream treat made from vanilla and chocolate Italian gelato ice cream that is also called “tartufo.” In the version that follows, there is a surprise in the center—a real Italian marinated Amarena cherry.* Try our recipe as is, or make your own version with any of your favorite Italian gelato flavors. Enjoy a cold, refreshing treat this summer with our simple method!
—Kathryn Occhipinti


Tartufo: Summertime Gelato Treat! 

Gelato treat tartfuo
Tartufo: chocolate-covered gelato ice cream with an Amarena cherry in the center, cut in half and ready to enjoy!

Ingredients
(Makes approximately 8 ice cream balls)
(Method takes a few minutes each day for 3 days)

1 pint vanilla ice cream (gelato)
1 pint chocolate ice cream (gelato)
8 Italian Amarena cherries* in syrup

Chocolate coating**
4.0 oz. bittersweet chocolate
4.0 oz. semisweet chocolate
4 tsp canola oil

Procedure

To see step-by-step pictures, visit Stella Lucente Italian Pinterest.

Make the Ice Cream Balls

Let the vanilla and chocolate ice cream soften slightly in the ice cream cartons so it is easy to scoop out. (If it is too soft and watery, it will not make good ice cream balls.)

Using an ice cream scoop, scoop out 4  balls of vanilla ice cream and place each ball on a piece of plastic wrap. Pull the plastic wrap above the ball and twist to seal.

Quickly put the balls into a freezer-safe container and back into the freezer. (Plastic tray containers from Chinese take-out food work well because they are just the right size for four balls and have a cover.)

The same way, make 4 ice cream balls from the chocolate ice cream, wrap each ball in plastic wrap, and place the wrapped balls into a second freezer-safe container. Quickly return the container to the freezer.

Freeze overnight. If you want, after the ice cream balls have refrozen, form them into a more rounded shape with the plastic still on and return them to the freezer.

The next day, or when the ice cream balls have frozen through completely and are hard, remove one vanilla and one chocolate ball from the freezer at a time.

Unwrap each ball quickly and save the plastic wrap.

Turn each ball over so that the smooth, round end of each ball is facing up.

Slice each ball in half and make a tiny well in the center of each half that is the size of half a cherry. Quickly press a cherry into the center of one of the ice cream halves, and then top with an ice cream half of the other flavor so that the final balls are half vanilla and half chocolate.

Wrap each ball in the original plastic wrap again and place them back into the freezer container.

Repeat the last 5 steps until all 8 ice cream balls have been used.

Freeze overnight.

If desired, you can form each ball into a more smooth circle after it has frozen again while the ball is in the plastic wrap.

Make the Chocolate Coating

**A note about baking chocolates: I like to use 1/2 dark/bittersweet chocolate and 1/2 semisweet chocolate for children; you can use all dark chocolate if you like. Unsweetened chocolate is not recommended. Make sure to use good quality baking chocolate, whatever your choice.

On the third day, after the combined ice cream balls have completely frozen through, they are ready to coat with chocolate.

Microwave the chocolate and the canola oil in a small glass bowl (best) or glass measuring cup for about 2 minutes on medium heat (50%). Stir, and if all chocolate dissolves, set aside. Or microwave 30 seconds more, check and repeat as needed, until all chocolate is melted.

After the chocolate has melted, let it cool slightly. This is a crucial step, because if the chocolate is too hot, it will melt the chocolate balls; if the chocolate cools too much, it will start to harden. A glass bowl is best for coating the ice cream balls because it can be put into the microwave to melt the chocolate again if it starts to harden before you are finished working with it.

One at a time, take out an ice cream ball from the freezer, remove plastic wrap from the ice cream ball, and immediately place each ball into the chocolate, rolling the ball over once with a  large spoon to coat the top and bottom of the ball.

Immediately set each chocolate-covered ball onto a cookie sheet or small tray covered in aluminum foil and place back into the freezer.

Repeat the last two steps until all ice cream balls have been coated with the chocolate. There will be just enough chocolate to coat 8 balls, so work quickly and reheat the chocolate as necessary, scraping down the sides of the bowl to use all the melted chocolate efficiently.

Freeze all chocolate balls uncovered at least 2 hours.

If you are not serving the tartufi right away, cover them lightly in aluminum foil or place them back into covered containers and store in the freezer.

When ready to serve, cut each tartufo in half with a serrated knife and place on a small plate.

Or place each tartufo ball as is in the center of a large fancy ice cream cup and watch everyone  crack open the chocolate shell, dig in, and enjoy their summer treat!

*To find Amarena cherries if you do not have an Italian specialty shop in your neighborhood, simply search online. Look for the Fabbri brand pictured here.

Jars of Amarena cherries
Amarena cherries

The cherries, in heavy syrup, come in a beautiful white-and-blue decorated jar. Save the jar when you have used all the cherries and use it as a lovely decorative glass piece to give your kitchen a true Italian flair.

—Adapted from a cooking class given for the Italian-American Society of Peoria, by Kathryn Occhipinti

Best Kathy Twitter Pic edited for blog

Kathryn Occhipinti, MD, is the author of the
Conversational Italian for Travelers
 series of books and a teacher of Italian for travelers to Italy in the Peoria and Chicago area.
“Everything you need to know to enjoy your visit to Italy!”

Join my Conversational Italian! Facebook group and follow me on Twitter at StellaLucente@travelitalian1 and start to learn Italian today for FREE!
Conversational Italian! Facebook Group
Tweet Stella Lucente Italian

YouTube videos to learn Italian are available from © Stella Lucente, LLC.
YouTube Stella Lucente Italian, LLC

More information on and photographs of Italy can be found on Facebook Stella Lucente Italian and Pinterest Stella Lucente Italian.
Facebook Stella Lucente Italian

Pinterest Stella Lucente Italian

Visit learntravelitalian.com/download.html to purchase/download Conversational Italian for Travelers and find more interesting facts and helpful hints about getting around Italy! Learn how to buy train tickets online, how to make international and local telephone calls, and how to decipher Italian coffee names and restaurant menus, all while gaining the basic understanding of Italian that you will need to know to communicate easily and effectively while in Italy. —From the staff at Stella Lucente, LLC

Tartufo: Summertime Gelato Treat!

Gnocchi with Brown Butter and Sage sauce

Gnocchi with Brown Butter or Gorgonzola Sauce

Gnocchi with Brown Butter or Gorgonzola Sauce

Best Kathy Twitter Pic edited for blog Gnocchi—light, airy dumplings perfect for your favorite Italian sauce!

Italian Recipe: Gnocchi with Brown Butter or Gorgonzola Sauce 

Gnocchi (pronounced (NYAAW – KEY) are Italian potato dumplings, and if made properly, they are said to be like little pillows: delicate and soft, and a delight to eat! Gnocchi are popular in northern Italy and as far south as the Abruzzo region.

The dough is prepared with just a few ingredients—potatoes, a bit of flour, and sometimes an egg. The dough is then kneaded gently, rolled out, and cut into bite-size pieces. At the end of the process, ridges are created by rolling each “gnocco” along a fork or specially carved small wooden board. These ridges are perfect for capturing the delicious butter sauce, Gorgonzola sauce, pesto, or tomato sauce they can be served with. To see the method to make gnocchi in detail, visit our Stella Lucente Italian Pinterest site.

Italian families commonly gather around the kitchen table and make these treats together, often on a Sunday afternoon. Make and enjoy these famous Italian dumplings one afternoon at your home for a special treat!
—Kathryn Occhipinti


Italian Recipe: Gnocchi with Brown Butter or Gorgonzola Sauce 

Gnocchi with Gorgonzola Cheese Sauce
Gnocchi in Gorgonzola Sauce

Ingredients
(Serves 6–8)

For the gnocchi
1 large Idaho potato
1 cup of flour

For the brown butter and sage sauce
2 sticks unsalted butter
1/2 teaspoon salt
6 fresh sage leaves, torn

For the Gorgonzola sauce
3 Tablespoons unsalted butter
1/4 lb. fresh Gorgonzola cheese, room temperature
1/3 cup whole milk
1/4 –1/2 teaspoon salt

1/2 cup heavy whipping cream or half and half
1/3 cup grated Parmesan cheese

Procedure to make the gnocchi

Place the potato on a rack in the oven and bake until soft throughout, or microwave it on high for about 6 minutes. (If you are cooking potatoes for more than one batch, wrap the extras in foil to hold in the heat until you are ready to use them.)

Don’t work with the potato when it is very hot. Wait until it is comfortably warm, then remove the skin and mash it with a fork or use a potato ricer. (The ricer is recommended because it makes quick work of getting the potato ready to add the flour, while at the same time keeping the potato fluffy and removing all eyes and lumps.)

The mashed/riced potatoes should be light and loose.

Place 1 cup of flour on your work surface.

Place your mashed/riced potato alongside in a separate pile.

Spread out the mashed/riced potatoes, then sprinkle some of the flour onto the potatoes. Start working the two ingredients together.

As soon as the flour is absorbed, add more flour until the mixture starts to create a workable dough. A light hand in mixing here will yield a tender dumpling. Do not over-knead!

Depending on the size of your potato, you may or may not use all of the flour; use only enough to create a workable dough. (Too much dough will yield sticky, heavy gnocchi when cooked instead of light and airy gnocchi!)

Gather the dough into a ball and cover for 10 minutes. This will allow the moisture from the potatoes to be absorbed by the flour.

Knead the dough just enough to blend again; do not overwork.

Slice off a quarter of the dough and start rolling it out to form a length of “rope” that is 1/2 inch thick.

Cut the rope into 1/2- to 3/4-inch pieces and then process it by rolling the gnocchi beneath your finger, then quickly pulling it toward you until it has made a full turn and curled up a bit.

To create ridges, use this same movement over the back of the tines of a fork or a specially ridged wooden gnocchi board.

Method to cook the gnocchi

Fill a large pot with water about ¾ of the way to the top and add a generous amount of salt. Cover pot and bring to a boil. While the water is boiling, prepare your sauce.

Turn the heat down, uncover, and add gnocchi gently. A large, flat, slotted serving spoon works best to lower the gnocchi safely into the water.

Cook gnocchi  for about 3–4 minutes.

Watch the gnocchi as they cook, and when they float to the top of the water, gently lift them out with a slotted spoon.

Procedure to make the brown butter and sage sauce

Melt the butter gently in a large, light-colored skillet or saucepan over very low heat.

Turn the pan around on the burner as needed, so the butter melts at an even rate if you have an electric stove.

After the butter has melted, keep the heat on low, but watch it carefully. It will start to turn brown. Swirl the melted butter in the pan gently to evenly distribute the heat.

When the butter has turned light brown, immediately remove it from the heat.

Add the salt and swirl to melt.

Add the fresh torn sage leaves.

Immediately pour over warm, just-cooked gnocchi waiting to be sauced in a serving bowl and mix gently to coat.

Garnish with a sprig of sage and serve while hot.

Procedure to make the Gorgonzola sauce

Place the butter, Gorgonzola cheese, and milk in a small saucepan. Add 1/4 teaspoon salt.

Melt all ingredients together slowly over low heat while stirring gently to blend the Gorgonzola cheese with the other ingredients.

When all has melted and blended together, taste and adjust salt.

If the gnocchi are not ready at this time, turn off the heat. Then reheat sauce gently on low heat for about a minute and add the final ingredients.

Add the heavy cream or half and half, mix to incorporate, and cook over medium heat, simmering the sauce to reduce and thicken it.

Add the Parmesan cheese and cook over low heat to melt.

Remove from heat and pour over warm, just-cooked gnocchi waiting to be sauced in a serving bowl and mix gently to coat.

—Adapted from “Cooking Around the World” at the Chillicothe Public Library, Illinois, as presented with the Italian-American Society of Peoria on July 14, 2014, by Rudy Litwin and Kathryn Occhipinti

Best Kathy Twitter Pic edited for blog

Kathryn Occhipinti, MD, is the author of the
Conversational Italian for Travelers
 series of books and a teacher of Italian for travelers to Italy in the Peoria and Chicago area.
“Everything you need to know to enjoy your visit to Italy!”

Join my Conversational Italian! Facebook group and follow me on Twitter at StellaLucente@travelitalian1 and start to learn Italian today for FREE!
Conversational Italian! Facebook Group
Tweet Stella Lucente Italian

YouTube videos to learn Italian are available from © Stella Lucente, LLC.
YouTube Stella Lucente Italian, LLC

More information on and photographs of Italy can be found on Facebook Stella Lucente Italian and Pinterest Stella Lucente Italian.
Facebook Stella Lucente Italian

Pinterest Stella Lucente Italian

Visit learntravelitalian.com/download.html to purchase/download Conversational Italian for Travelers and find more interesting facts and helpful hints about getting around Italy! Learn how to buy train tickets online, how to make international and local telephone calls, and how to decipher Italian coffee names and restaurant menus, all while gaining the basic understanding of Italian that you will need to know to communicate easily and effectively while in Italy. —From the staff at Stella Lucente, LLC

Gnocchi with Brown Butter or Gorgonzola Sauce

Italian Sunday Dinner - Braciole and Pasta

Braciole: Italian Beef Rolls in Sauce for Sunday Dinner

Braciole: Italian Beef Rolls in Sauce for Sunday Dinner 

 

Best Kathy Twitter Pic edited for blogBraciole: It’s what’s for Sunday dinner!

Braciole: Italian Beef Rolls in Sauce for Sunday Dinner 

Italian beef rolls—involtini di carne,  also known as braciole, bracioli, or  bruciuluni (in Palermo Sicilian dialect)—are a favorite southern Italian treat that are often served for the Sunday family dinner. What I enjoy most about this dish is that there are so many different variations, and every family that makes braciole has its own special traditional recipe. I’ve found that a little bit of breadcrumbs and prosciutto make for the most flavorful braciole. My family hides a whole hard-boiled egg in the center for a surprise when the braciole is cut open. Other families chop the egg in half or into smaller pieces, and some families do not use egg at all!

By the way, I am not sure of the origin of the word braciole used here in America, but in Italy, braciola refers to a cut of pork (usually grilled), and this dish can be made with pork cutlets. My friend Peter Palazzolo from the Speak Sicilian! Facebook group mentioned to me that long ago this rolled-up meat was cooked with grape vine twigs cured like coal, or bracia.  But, I think my friend and Italian teacher Maria Vanessa Colapinto (blog: Eleganza per Me),  is correct with her idea that the real origin of this word comes from the Italian for the old-type grill that the rolled up meat for this dish was cooked on. This grill is still in use today and is called a “brace.” Meat cooked in this way is “all’abrace,” or “on the grill.”

A Note about Italian Tomato Sauce 

When I was growing up, I always knew it was Sunday from the wonderful fragrance of the pot of homemade tomato sauce cooking on the stove top that would slowly permeate every corner of our house. If we couldn’t wait for the sauce to finish cooking, a slice of Italian bread dipped in the sauce would serve to keep our appetites at bay until mom or grandma deemed it was finally perfect.

Southern Italian tomato sauce is cooked at least an hour or so and usually longer when other meats are added to flavor the sauce. Every Italian family has its own special sauce that has been passed down for generations. I am including here the basic tomato sauce recipe from my family that I use to cook the braciole.

Most Italians use only a little basil in their tomato sauce and sometimes some parsley, and I have included both herbs in the tomato sauce recipe below. The Italian motto seems to be “the less the better” when it comes to tomato sauce, although the ingredients used must be high quality. Oregano is a herb not generally found in tomato sauce in Italy, although legend has it that American soldiers brought oregano home after World War II, and it seems like the American families here have adopted this additional herb for their sauce in many parts of the country.

Also, if good tomatoes or good tomato puree is used (with less acid), it is not necessary to add sugar to tomato sauce, but in some parts of America, a sweeter sauce is preferred. Growing up as I did in New York, we liked the Contadina brand of tomato products.

There are as many variations as there are families in Italy and America, so make the pot of sauce your family has come to love, and enjoy a special Sunday together!

Buon appetito!
—Kathryn Occhipinti


Braciole in Tomato Sauce Recipe

Southern Italian Tomato Sauce

1 medium onion, chopped finely
1 clove garlic, chopped
2 Tablespoons olive oil
1 can (28 oz.) Contadina brand tomato puree or chopped tomatoes
1 can Contadina brand tomato paste
1/4 cup dried parsley or chopped fresh parsley leaves
1 Tablespoon dried basil or 2 Tablespoons torn fresh basil
1 Tablespoon of salt or to taste
Optional meat: ground beef, Italian sausage, braciole

Heat the olive oil in a large pot and sauté the onions and garlic with a wooden spoon until softened.

Add the tomato puree, tomato paste, parsley, and basil to the same pot.

Add 2 cups of water.

Cover, bring the sauce to a boil, and then reduce heat to medium-low.

Simmer on medium-low heat with the lid partially covering the pot, stirring occasionally with a wooden spoon for at least 1 hour, so the sauce does not stick to the bottom of the pot and burn.

Cook for at least 1 hour; at least 1.5 hours if adding meat to the sauce. (Brown any meat in a separate skillet before adding it.)

Add additional water if the sauce becomes too thick, or cook for additional time with the lid of the pot off if the sauce becomes too thin.

 

Prepare the Braciole Beef Cutlets

Any thin, flat cut of beef stew meat can be used, such as top round. If you can, ask your butcher to cut the meat against the grain to make the thin cutlet slices, so that the meat will cook properly in the sauce and virtually melt in your mouth when it is done. At Caputo’s grocery stores in Chicago, the meat is nicely marbled and labeled “braggiola steak,” an Americanization of the original word, no doubt.

DSCN2228

Tenderize Braciole Steak
Braciole meat ready to tenderize

 

One package with four braciole cutlets, about 1.5 pounds for four people.

 

 

 

Lay the cutlets of meat out on a cutting board. Trim them to approximately the same rectangular size. Tenderize and flatten slightly with a meat mallet.

 

 

 

Fill, Assemble, and Cook the Braciole –
For 4 Braciole, divide ingredients below evenly on each cutlet

4 hardboiled eggs, whole or halved (medium eggs work best)
1 cup fresh parsley leaves, stems removed, chopped coarsely
1 small onion, sliced thinly lengthwise
1/4 cup  Provolone cheese or Pecorino-Romano cheese, coarsely grated
1/2 cup breadcrumbs browned in olive oil with a finely chopped clove of garlic
(Progresso brand Italian breadcrumbs or make your own!)
4 slices of Prosciutto

Other additions/substitutions: caciocavallo cheese, pancetta, ham, salami, mushrooms

Braciole
Ready to roll the braciole

Place the egg and other ingredients desired onto the beef cutlet.  (If you cannot find  braciole slices  large enough  in your grocery, you can overlap two pieces and they will cook together nicely after they are tied up.)

Layer the ingredients as follows for each cutlet:
1/8 cup breadcrumb, 1/4 cup parsley,
onion and cheese, Prosciutto,  and egg

 

 

Roll up the braciole
Braciole rolled and tied

The braciole  cutlet is rolled over the egg, with ends tucked in as you roll, and then tied with butchers twine. The ends also can be sealed with toothpicks.  For more layers, roll along the short end; less layers, roll along the long end.

To see step-by-step pictures of the methods for rolling a braciola, go to Stella Lucente Pinterest.

 

 

Braciole and Tomato Sauce
Braciole browning in a pan and a freshly made pot of tomato sauce

Brown each assembled braciola in a little olive oil in a frying pan. Turn so they brown nicely on all sides.

Have sauce slowly boiling on the stove top. Gently lower the braciole into the sauce.

 

 

 

Lower heat to a simmer and cook about 30 minutes to 1 hour, or until cooked through.  Do not overcook, or the meat will become dry.

While braciole are cooking in the sauce, set a large pot of salted water on the stove to boil and cook spaghetti or another pasta of your choice. Time the pasta so that it is hot and ready to be sauced when the braciole are done.

Remove the meat string or toothpicks before serving the braciole!

Serve with your favorite pasta and extra sauce on the side.  Pasta used for the picture in this blog is Mafaldine 81 from Divella, made in Italy.

 —Adapted from the cooking classes given by the Italian-American Society of Peoria, with special thanks to Rose M. Occhipinti

Best Kathy Twitter Pic edited for blogKathryn Occhipinti, MD, author of the Conversational Italian for Travelers series is a teacher of Italian for travelers to Italy in the Peoria and Chicago area.
“Everything you need to know to enjoy your visit to Italy!”

Join my Conversational Italian! Facebook group and follow me on Twitter at StellaLucente@travelitalian1 and start to learn Italian today for FREE!
Conversational Italian! Facebook Group
Tweet Stella Lucente Italian

YouTube Videos to learn Italian are available from ©Stella Lucente, LLC.
YouTube Stella Lucente Italian, LLC

More information on and photographs of Italy can be found on Facebook Stella Lucente Italian and Pinterest Stella Lucente Italian.
 Facebook Stella Lucente Italian
 Pinterest Stella Lucente Italian

Visit learntravelitalian.com/download.html to purchase/download Conversational Italian for Travelers and find more interesting facts about Italian food and culture in each chapter of our book! Learn how to buy train tickets online, how to make international and local telephone calls, and how to decipher Italian coffee names and restaurant menus, all while gaining the basic understanding of Italian that you will need to know to communicate easily and effectively while in Italy. —From the staff at Stella Lucente, LLC

Braciole: Italian Beef Rolls for Sunday Dinner

Easter Cheesecake: Sicilian Sweet Ricotta Farro Pie

Easter Cheesecake Recipe: Traditional Sicilian Sweet Farro Wheat Pie

Easter Cheesecake Recipe: Traditional Sicilian Sweet Farro Wheat Pie 

Kathryn for learntravelitalian.comA traditional Easter cheesecake recipe—enjoyed by generations of Sicilians here in America!

Easter Cheesecake Recipe: Traditional Sicilian Sweet Farro Wheat Pie

Italian Easter traditions are unique to each region of the country and have been lovingly handed down within families through the generations. Ricotta cheesecake, a version of which was first served by the Romans centuries ago, has come to play a part in the Easter celebration in Sicily as well.

The recipe given below is for a Sicilian Easter cheesecake—actually a “ricotta pie,” made with a sweet Italian pie crust and sweet ricotta and farro wheat filling.  It has been passed down through the years within my father’s family from the town of Ragusa in Sicily. If you would like to see how the lattice pie crust top is assembled, visit the Stella Lucente Italian Pinterest site.

Farro wheat is one of the oldest forms of natural wheat grown in southern Italy and has been enjoyed by Italians for centuries. This whole-wheat grain is added to the ricotta filling as a symbol of renewal, along with dried fruit left over from winter stores and traditional Sicilian flavorings, in order to create a rich texture and a perfectly balanced sweet citrus and cinnamon flavor. Try it this Easter for a taste of Italian tradition!
—Kathryn Occhipinti


Easter Cheesecake Recipe
Traditional Sicilian Sweet Farro Wheat Pie

Ingredients

Pasta Frolla (Sweet Pastry)
2 cups flour
¼ cup sugar
½ tsp salt
¾ cup butter
2 eggs, lightly beaten
3 Tbsp brandy
1 tsp grated lemon zest

Farro Wheat* Preparation
½ cup whole farro wheat (about 1¼ cup cooked)
¼ cup hot milk
½ tsp salt
2 Tbsp candied orange
1 Tbsp minced dried apricot
1 Tbsp minced dried prune

Ricotta Filling
¾ lb. whole milk ricotta cheese
¾ cup sugar
3 egg yolks, beaten
dash of cinnamon
grated rind of 1 lemon (yellow part only, not white pith)
1 tsp vanilla
1 Tbsp orange juice or orange blossom water
2 egg whites, whipped until stiff with a pinch of cream of tartar

 

Procedure

Prepare the wheat

Cook the wheat according to the package directions; drain the water.

Add the scalded milk, salt, and sugar and boil an additional 5 minutes.

Remove from heat, add the orange peel and dried fruit, mix, and set aside to cool.

Prepare the pasta frolla

Sift the flour, salt, and sugar into a bowl.

Cut in butter with a fork and fingertips until the size of small peas.

Stir in egg yolks one at a time, mixing gently with a fork.

Gather the crumbly pieces of dough, adding a little milk if necessary to moisten.

Turn out on a floured board and press together with a soft, gentle kneading motion with the palm of the hand until a dough forms.

Form two discs, one slightly larger than the other, wrap them in plastic wrap, and refrigerate for 30 minutes.

Make the filling

Mix together all the filling ingredients except the egg whites.

Fold in the prepared wheat and then the whipped egg whites.

Assemble the pie

Roll out the larger disc of dough for the bottom crust and lay it in a 9” springform pan.

Prick the bottom with a fork. Add the prepared filling and refrigerate.

Roll out the top crust and cut it into strips using a knife or pasta wheel, and use the strips to make a lattice crust on a pizza plate or other flat board (see Stella Lucente Pinterest for step-by-step pictures).

Slide the lattice crust onto the top of the pie and crimp the edges.

Bake in preheated oven at 350° for about 40–50 minutes, or until crust is nicely browned. Cool in oven.

Sprinkle with confectioner’s sugar when cool if desired. Refrigerate until serving.

*Whole farro can now be found in many specialty stores and on the Internet. Rustichella D’Abruzzo brand “whole farro cereal grain” was used in the recipe.

 —Kathryn Occhipinti: Adapted from the cooking classes given by the Italian-American Society of Peoria

Best Kathy Twitter Pic edited for blog

Kathryn Occhipinti, MD, author of Conversational Italian for Travelers,
is a teacher of Italian for travelers to Italy in the Peoria and Chicago area.
“Everything you need to know to enjoy your visit to Italy!”

Join my Conversational Italian! Facebook group and follow me on Twitter at StellaLucente@travelitalian1 and start to learn Italian FREE!
Conversational Italian! Facebook Group
Tweet Stella Lucente Italian

YouTube videos to learn Italian are available from ©Stella Lucente, LLC.
YouTube Stella Lucente Italian, LLC

More information on and photographs of Italy can be found on Facebook Stella Lucente Italian and Pinterest Stella Lucente Italian.
 Facebook Stella Lucente Italian
 Pinterest Stella Lucente Italian

Visit learntravelitalian.com/download.html to purchase/download Conversational Italian for Travelers and find more interesting facts about Italian food and culture in each chapter of our book! Learn how to buy train tickets online, how to make international and local telephone calls, and how to decipher Italian coffee names and restaurant menus, all while gaining the basic understanding of Italian that you will need to know to communicate easily and effectively while in Italy.  —From the staff at Stella Lucente, LLC.

Easter Cheesecake Recipe: Traditional Sicilian Sweet Farro Wheat Pie

Italian-American Recipe Shrimp Recipe - Scampi

Italian-American Style Shrimp Recipe: Shrimp Scampi

Italian-American Style Shrimp Recipe: Shrimp Scampi

Best Kathy Twitter Pic edited for blog Shrimp with linguine: a family favorite for an Italian-American Christmas Eve fish dinner

It is amazing that a dish this simple can be so delicious. It is a real crowd-pleaser, loved by adults and children alike and perfect as the only dish or as one of several fish dishes (sometimes as many as seven!) served at an Italian-American Christmas Eve feast. “Scampi style” in America just means that  shrimp are cooked in a light sauce of garlic, butter, and white wine to a delightful tenderness and flavor.

Italian-American Style Shrimp Recipe: Shrimp Scampi

The Italian name “scampi” is the plural of “scampo,” which means “safety, salvation, or escape,” and the verb “scampare,” which means “to escape.” Regarding this dish, the word “scampi” cleverly refers to the tail of a certain small lobster found in the North and Mediterranean Seas. The French name is “langoustine” and the Spanish name is “cigala.” This small lobster (to get technical, the true name is Nephrops norvegicus) has meat in the tail section but not much in the claws. In the United Kingdom, “scampi”refers to the preparation of the whole tail of this lobster cooked in breadcrumbs, but tradition elsewhere renders “scampi” as a preparation of garlic, butter, and white wine. Try this easy-to-make dish this Christmas Eve and see for yourself how wonderful shrimp can taste!
—Kathryn Occhipinti

 


Italian-American Style Shrimp Recipe: Shrimp Scampi

Ingredients

1 pound of linguine, cooked (serves 4–6)
2 Tablespoons olive oil
1–2 shallots, finely chopped, or 1/4 cup finely chopped onions
6 plump cloves of garlic, peeled and finely chopped
1/4 tsp salt and pinch of white pepper to taste
8 Tablespoons unsalted butter
1 cup Italian white wine (chill the rest of the bottle for dinner)
1 pound large shrimp (about 16–18), cleaned, shell peeled off, and de-veined*
Few sprigs of chopped parsley

First, start to cook the linguine, and let the pasta cook as the sauce is being made. If you are lucky, it will all come together at about the same time! A general method for cooking pasta is as follows: set a large pot of well-salted water on the stove to boil, and at the rolling boil, add the pasta; stir; cover the pot to bring back to a boil quickly; uncover, stir, and cook until pasta is “al dente” (slightly firm). Drain and keep warm if pasta is ready before sauce is finished.

Set a large skillet with high sides or your largest frying pan on a burner over low heat. Watch the pan very closely from start to finish so that the shallots, garlic, and butter do not turn brown. The “sauce” will come together very quickly.

Put the olive oil and shallots or onions and garlic into the skillet with the salt over medium heat and cook, stirring as needed, until they soften (do not let them brown).

Add the butter and let it melt slowly. Cook until the onions and garlic are translucent (cooked through).

Add the white wine and raise heat to boil down the alcohol in the wine and thicken the “sauce.” Boil down until about 3/4 cup of wine is left.

Add the shrimp and cook briefly on each side (about 3–4 minutes) over medium heat, until they turn pink, turning and moving the shrimp in butter as needed. Do not overcook, or the shrimp will dry out and become rubbery.

Taste and adjust salt and add a pinch of white pepper as needed. If too much wine has boiled off by the time the shrimp have cooked, add some pasta water. If the sauce seems a bit watery, take the shrimp out and boil down a bit more.

Take pan off heat and add the chopped parsley.

Enjoy over freshly cooked linguine. Because this is a delicate fish dish, no grated cheese topping is needed!

*To get the best flavor from the shrimp in this dish, it is best to buy the shrimp raw and clean them, although shrimp can be bought already cooked and just warmed through in a pinch. When cleaning the shrimp, the veins along the outer and inner curves of the shrimp should be removed by making a slight cut and pulling each vein out. I have a shrimp knife for this task that I found in a specialty food catalog long ago that looks like this:   Best Shrimp scampi knifeand makes the work quick and easy.

 —Adapted from the cooking classes given by the Italian-American Society of Peoria,
Kathryn Occhipinti

Best Kathy Twitter Pic edited for blog

Kathryn Occhipinti, MD, is the author of Conversational Italian for Travelers and a teacher of Italian for travelers to Italy in the Peoria and Chicago area.
“Everything you need to know to enjoy your visit to Italy!”

Join my Conversational Italian! Facebook group and follow me on Twitter at StellaLucente@travelitalian1 and start to learn Italian today for FREE!
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YouTube videos to learn Italian are available from © Stella Lucente, LLC.
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More information on and photographs of Italy can be found on Facebook Stella Lucente Italian and Pinterest Stella Lucente Italian.
 Facebook Stella Lucente Italian
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Visit learntravelitalian.com/download.html to purchase/download Conversational Italian for Travelers and find more interesting facts about Italian food and culture in each chapter of our book! Learn how to buy train tickets online, how to make international and local telephone calls, and how to decipher Italian coffee names and restaurant menus, all while gaining the basic understanding of Italian that you will need to know to communicate easily and effectively while in Italy. —From the staff at Stella Lucente, LLC

Italian-American Style Shrimp Recipe: Shrimp Scampi

Recipe for Italian Sauce - Bolognese Meat Sauce with Pasta

Italian Sauce Recipe: Authentic Family-Style Bolognese Meat Sauce

Italian Sauce Recipe: Authentic Family-Style Bolognese Meat Sauce

Best Kathy Twitter Pic edited for blog Pasta alla Bolognese—pasta with everybody’s favorite meat sauce! And so easy to make… in one pot!

Italian Sauce Recipe: Bolognese Meat Ragù

This famous Italian sauce from the city of Bologna is actually a “ragù” (similar to the French “ragout”) because all of the ingredients are gradually combined and then simmered in a large saucepan for hours, until the flavors have beautifully melded and a thick sauce is created. Pair this delicious sauce with thick spaghetti or tubular macaroni that has ridges for the sauce to cling to. For a special dinner, this sauce is wonderful with homemade wide-ribbon pasta, such as tagliatelle or pappardelle. And remember, a little sauce goes a long way in Italy—a generous ladle of sauce on top of a nest of pasta in each plate makes a wonderful meal—top with freshly grated Parmesan cheese and enjoy!
—Kathryn Occhipinti


Italian Sauce Recipe: Bolognese Meat Ragù 

Ingredients
(Serves 4 with 1 lb. of pasta)

3 Tbsp butter (plus more to finish sauce at end if desired)
2 Tbsp olive oil
½ cup chopped pancetta or ¼ cup chopped bacon
1 medium onion, chopped finely
1 stalk of celery, chopped finely
1 carrot, peeled and chopped finely
¾ cup ground beef
¾ cup ground pork
¼ cup ground Italian sausage (about 1 sausage removed from casing)
¾ cup dry white wine
1½ cups beef stock
4 tsp tomato paste
¼ cup whipping cream

Optional:
¼ lb. cremini mushrooms, quartered and sautéed in 3 Tbsp olive oil and 1 Tbsp butter

Procedure

Heat 3 Tbsp of butter with 2 Tbsp of olive oil in a large skillet over medium heat.

Add the finely chopped onion, celery, and carrot, and cook with a pinch of salt until vegetables have softened.

Add the chopped pancetta or bacon and cook to render out the fat. Remove meaty parts of bacon.

Add the ground beef, ground pork, and Italian sausage meat, and stir with a wooden spoon to break up meat as it browns.

Add dry white wine and raise heat to high to boil off.

Mix a little of the beef stock with the tomato paste to thin, and then stir into the skillet with the other ingredients.

Season with salt and pepper to taste.

Add ¼ cup of the beef stock and cover the skillet.

Cook over medium-low heat for an additional 1 to 1½ hours, stirring intermittently and adding more stock gradually to keep the meat moist.

All the ingredients should come together to form a gravy-like sauce, or ragù.

Optional:  While the meat ragù is cooking, quarter and sauté the mushrooms in a separate small frying pan in 1 Tbsp butter and 3 Tbsp olive oil and reserve.

To complete the sauce, remove the ragù from the heat, stir in the mushrooms and their juices, and then stir in the whipping cream.

Add additional tablespoons of cream and 1–2 Tbsp of butter as desired.

Serve immediately, with a generous ladle of sauce in the center of each plate of pasta.

(Leftover sauce can be stored in the refrigerator or for longer periods in the freezer. Add a little water to the sauce as needed and reheat over low heat.)

—Adapted from the cooking classes given by the Italian-American Society of Peoria, by Kathryn Occhipinti

Best Kathy Twitter Pic edited for blog

Kathryn Occhipinti, MD, is the author of the
Conversational Italian for Travelers
 series of books and a teacher of Italian for travelers to Italy in the Peoria and Chicago area.
“Everything you need to know to enjoy your visit to Italy!”

Join my Conversational Italian! Facebook group and follow me on Twitter at StellaLucente@travelitalian1 and start to learn Italian today for FREE!
Conversational Italian! Facebook Group
Tweet Stella Lucente Italian

YouTube videos to learn Italian are available from © Stella Lucente, LLC.
YouTube Stella Lucente Italian, LLC

More information on and photographs of Italy can be found on Facebook Stella Lucente Italian and Pinterest Stella Lucente Italian.
Facebook Stella Lucente Italian

Pinterest Stella Lucente Italian

Visit learntravelitalian.com/download.html to purchase/download Conversational Italian for Travelers and find more interesting facts and helpful hints about getting around Italy! Learn how to buy train tickets online, how to make international and local telephone calls, and how to decipher Italian coffee names and restaurant menus, all while gaining the basic understanding of Italian that you will need to know to communicate easily and effectively while in Italy. —From the staff at Stella Lucente, LLC

Italian Sauce Recipe: Authentic Family-Style Bolognese Meat Sauce