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Cassata Siciliana (Sicilian Cake)

Cassata Siciliana (Sicilian Cake) The Cassata Siciliana is the most iconic Sicilian cake, an elaborate dessert made with sponge cake (called “pan di Spagna” in Italian) moistened with liqueur and layered with ricotta cheese, covered with marzipan and decorated with candied fruits and royal icing. Author’s Note: Instead of self rising flour you can use […]

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Carnevale Treats (Castagnole, Bignole, Fritelle)

Castagnole, Bignole, Fritelle Ricotta Castagnole 3 large eggs 1/4 cup sugar 1 cup ricotta cheese 1/2 t. kosher salt 1 t. vanilla extract 1 cup flour 2 t. baking powder oil for frying (safflower, canola or similar oil) powdered sugar Nutella for stuffing Heat oil in a pan (I use a cast iron skillet) to […]

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Taralli

Taralli (Italian fennel seed and wine biscuits) Traditionally served as a stuzzichino (an appetiser), these crisp fennel-scented biscuits hail from Puglia. Although typically associated with Easter, they are eaten throughout the year alongside an aperitif for dunking. Makes 36 Preparation 50min Cooking 1hr 5min Ingredients 80 ml (⅓ cup) lukewarm water 1 tsp dried yeast […]

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Pansoti with walnut sauce

Pansoti with walnut sauce Prep Time: 1 hour, 15 minutes Cook Time: 10 minutes Total Time: 1 hour, 15 minutes Ingredients For the dough 500 g (5 cups) of all-purpose flour, sifted 2 eggs 4 tablespoons of white dry wine lukewarm water salt For the filling 400 g (14 oz) of chard 200 g (7 […]

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Frying pan Neapolitan pizza

Frying pan Neapolitan pizza   Baking your pizza in a super-hot cast iron pan will give a beautiful, golden base and crust, though it’s hard to mimic a true Neapolitan pizza, which has been named a national treasure of Italy. Makes 2 Preparation 20min Cooking 20min By Silvia Colloca Ingredients ½ tsp dried yeast 250 […]

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Pasta mista with potatoes, pancetta and provola

Pasta mista with potatoes, pancetta and provola ‘Pasta mista’ means mixed pasta and involves using the leftover bits of pasta from various packets, resulting in a variety of shapes and sizes, stirred through this cheesy sauce. Serves 4 Preparation 10min Cooking 20min By Silvia Colloca Ingredients 60 ml (¼ cup) extra-virgin olive oil, plus extra […]

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Apple, mascarpone and cinnamon cake

Apple, mascarpone and cinnamon cake The mascarpone gives the cake a creamy density and moistness and a beautiful zest when mixed with the lemon. Serves 8 Preparation 20min Cooking 50min By Silvia Colloca Ingredients 4 red apples finely grated zest and juice of 1 lemon 3 eggs, at room temperature 120 g ( 4oz ) […]

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Handmade gramigna with sausage

Handmade gramigna with sausage   For 2 servings Quantities for the pasta:   75 grams (1/2 cup) semola di grano duro rimacinata (semolina flour) 75 grams (1/2 cup) Italian 00 flour 1 egg 1 tsp olive oil water as needed Quantities for the meat sauce 80 ml (1/3 cup) dry white wine 2 sweet Italian […]

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Spinach gnudi

Spinach gnudi Incredibly light and fluffy, these gnudi are like little bundles of cloud. The trick is not to use too much flour, but rather create a translucent casing by rolling the spinach and ricotta mixture in it. Serves 6 Preparation 30min Cooking 15min To ensure they don’t break up, it’s really important to let […]

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Baked stuffed polenta (tortino di polenta)

Baked stuffed polenta (tortino di polenta)   Like pastry-less pies, these mounds of polenta are filled with a mixture of Italian pork sausage and rapini (broccoli rabe). Crisp on the outside, soft and yielding in the centre, the polenta pouches are delicious served atop a chickpea and vegetable puree. Serves 6 Preparation 30min Cooking 50min […]

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