Category Archives: Food

Easter Baking – Pupa Con L’Uova (Italian Easter Cookies) by Marianna Santangelo Vitale

Easter Baking – Pupa Con L’Uova (Italian Easter Cookies)

I love this time of year when winter ends and spring begins. There is such a sense of renewal and hope.  It has warmed up earlier than normal many plants are in full bloom and the spring flowers are opening every morning.

Easter is just around the corner.  Every year I have an Easter cookie tradition that is a pleasing reminder of days gone by, baking pupa con l’uovo. It can be a sweet yeast bread that is braided around colored eggs or it can be a cookie dough braided around the egg. My Sicilian mother made these every year.

It is a wonderful combination that smells so good and tastes great. My favorite part is icing the cookies and topping  them with various sprinkles, such as little chocolate eggs, marshmellow bunnies  or non-pareils.

Pupa Con L’Uova

4 cups flour
1 tsp baking powder
2 sticks of butter
1 cup sugar
4 eggs
2 tsp vanilla
Moisten with about 1/3 cup of milk

Blend butter, sugar, eggs and vanilla.  slowly add the four and baking powder and milk to bring dough together. Let dough rest in the fridge for an hour.

Icing
1 c. powdered sugar
1-2 Tbsp. milk
1/2 tsp anise, almond or lemon extract…..optional

In mixer combine butter and sugar. add the eggs. Combine flour, baking powder and add one cup at a time until you have a soft dough that is easy to handle. Break off a baseball-size piece of dough and form into a disk;  then form a double twist with the ends and wrap around egg. Place on parchment-lined baking sheet  Bake at 375 degrees for about 25 minutes until firm and pale golden, but not brown. Cool on rack. Combine icing ingredients and whisk until smooth. Use a silicon pastry brush to brush cookies with icing, then sprinkle with non-pareils. You can adjust the flavor of the dough with combinations like almond and orange, or lemon and vanilla if desired. Makes about 12 cookies

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Pizzelle Recipe by Loretta Vitale April

PIZZELLE

Probably the oldest cookie in the world is a pizzella (singular). The literal translation means “round, small and flat” as in “pizze” (which is also the origin of “pizza”).  These flat waffle-type cookies are made from a batter, similar in consistency to cake batter, using eggs, butter, sugar, flour and flavoring, usually anise or vanilla. The batter is poured in small amounts and pressed between two hot iron plates and then removed to cool to a crisp flat cookie.

The beauty of pizzelle is in the design of the iron plates. My research tells me that pizzelle were first made in the Italian region of Abruzzo as early as the 8th Century. Families would have pizzelle irons specially made with family crests, special dates, or other celebratory designs. Modern pizzelle irons usually show a floral or snowflake design on one side and a basket-weave design on the other.

The delicious taste comes from the flavoring added to the batter, which can be varied to anyone’s taste, including anise (the most common flavor), vanilla, chocolate, lemon, pumpkin and butter pecan. I have seen pizzelle with sprinkles and/or nuts.

The most traditional shape, of course, is the flat round cookie. The pizzelle can also be molded into various shapes, such as a cone, cup or cannoli form, and stuffed with your favorite crème filling or ice cream.  Another way to enjoy pizzelle is by spreading Nutella or ice cream between two pizzelle. For pizzelle lovers like myself, the options are endless.  Try taking a pizzella and dipping it ever so lightly in a glass of red wine, absolutely delicious after a wonderful Italian meal.

Pizzelle are found at almost all Italian celebrations, baptisms and weddings to Christmas and Easter. You can find several brands of ready-made pizzelle at Italian specialty stores and local super markets.  Here is a basic recipe for you to try.

Pizzelle

6 eggs

1 ½ cups sugar

3 ½ cups flour

1 cup unsalted butter, melted and cooled

4 teaspoons baking powder

2 tablespoons vanilla

1 teaspoon anise extract (or extract of your choice)

 

Beat eggs, adding sugar gradually.
Beat until smooth.  Add cooled butter,
vanilla and anise extract.  Sift flour and baking
powder and add to egg mixture.  Dough will be
sticky enough to be dropped by spoon (a little bit thicker than cake batter).

The amount of time it takes to cook one cookie varies from one maker to the other. Usually 30-45 seconds is sufficient. Test your batter and pizzelle maker to see what is best.  The finished product should be a light golden color. If you are going to mold the dough once it is cooked, this has to be done immediately upon removing the cookie from the iron. These cookies will cool quite quickly.

 

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Rosalie Serving Cookbooks Inc Wedding Soup Recipe

Italian Wedding Soup

Italian Wedding Soup with Tiny Meatballs & Chicken
NOTE:  The Italian Wedding is one of those classic Italian soups, in which you have both chicken and beef.  So easy to make, and even great for freezng in later use.
 
3 quarts water
1 carton Kitchen Basics Chicken Stock (4 cups)
1 whole soup chicken
 
3 stalks celery with leaves, cut into thick pieces
2 medium carrots peeled and quartered
1 medium onion quartered
2 to 3 sprigs fresh parsley
1 tablespoon salt
1/2 teaspoon ground black pepper
 
1-pound ground chuck or sirloin
¼ cup plain bread crumbs
¼ cup grated Parmesan cheese
1 clove garlic chopped fine
2 tablespoon fresh curly parsley
2 eggs
1 teaspoon salt
1/4 teaspoon ground black pepper
 
1 head escarole, chopped, about 4 cups
½ pound acini di pepe pasta,
2 teaspoons salt
 
Coarse ground black pepper
Freshly grated Parmesan cheese
 
  1. Using an 8-quart pot, add 3 quarts water, and the chicken stock. Rinse chicken under cool water, and remove liver, gizzard, and neck; use for later, or discard. Place chicken in pot with liquid. Add the celery, carrots, onion, parsley and salt and pepper. Bring to boil and skim foam as it rises to the top. Cover with lid and cook for 1 hour or longer, until the chicken is tender.
 

2.  Remove chicken to platter and let cool completely. Keep vegetables in soup, or discard  Bring broth to soft boil and make meatballs by combining ground chuck, bread crumbs, cheese, garlic, parsley, eggs, and salt and pepper. Mix together well and make tiny meatballs, about the size of large grapes. Drop the meatballs into the hot broth; skim any foam from meatballs as it rises to top and remove. Skin and debone the cooled chicken; cut into small pieces and return to broth. Let the meatballs and chicken cook together about 10 minutes.

 

3.  Rinse the escarole and remove bottom core; chop and add to the broth. Keep broth on soft boil and simmer for 5 minutes. Pre-boil the acini di pepe in boiling salted water for about 5 minutes, drain and add to the broth; simmer an additional 10 to 12 minutes. Taste soup and add any additional seasonings as desired.  This soup will have a rich chicken and beef flavor. Ladle soup into soup bowls and garnish with freshly grated Parmesan cheese. Serves 8 to 10.

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           ITALAIN WEDDING SOUP      
          by Rosalie Firoino Harpole

Rosalie’s Cannoli Cake
         TIME: 1 ½ HOURS
 
NOTE: This cake is not only beautiful but just as delicious as an Italian cream-filled cannoli. Topped with a whipped mascarpone frosting, the cake is just rich enough without competing for flavor.
 
2 (9-inch round) layers, Pillsbury Moist Supreme Yellow Cake Mix
1 (9-inch round) layer, Pillsbury Moist Supreme Devil’s Food Cake Mix
 
Ricotta/Cream Filling
1 cup heavy whipping cream
½ cup powdered sugar
1 1/2 teaspoons vanilla
1 (15-ounce) carton ricotta cheese
 
Whipped Mascarpone Frosting
2 ½ cups heavy whipping cream
1 1/2 cups powdered sugar
1 teaspoon vanilla
1 ½ (8-ounce) cartons mascarpone cheese
 
Candied Pecans/Sliced Almonds
½ cup pecans, chopped coarse
4 teaspoons sugar, divided
½ cup sliced almonds, toasted
¼ cup raspberry preserves
 
Fresh raspberries
 

1. Butter and flour four 9-inch round cake pans. Prepare cake mixes as directed and pour batters into prepared pans. Bake as directed, careful not to overcook cakes. Remove from oven and place on cake racks for 10 minutes. Remove cakes and continue to cool on racks for about 1 hour. Prepare filling while cakes are cooling.

 

2. Make the ricotta cream filling by placing the whipping cream, sugar and vanilla in electric mixer.  Beat mixture until thick and smooth, about 5 to 6 minutes. Fold in the ricotta cheese and continue to mix with a fork until completely smooth. Set filling in refrigerator for 15 minutes to set.

 

3. Make whipped mascarpone frosting by placing cream in electric mixer. Add the powdered sugar and vanilla. Beat on medium until stiff peaks form, about 6 to 8 minutes; add the mascarpone cheese and continue to mix on medium speed until smooth and thick. Place frosting in glass bowl and refrigerate until ready to frost cakes.

 

4. Place pecans in small fry pan with 2 teaspoons sugar over medium heat. Stir constantly until the sugar disappears and the pecans are candied, careful not to burn. Place pecans in small bowl to cool before garnishing cake. Toast sliced almonds in same fry pan with 2 teaspoons sugar; stirring constantly until lightly toasted. Remove and place in small bowl to cool. When both pecans and almonds are cooled, combine nuts.

 

 

5. To Assemble Cake: On large round platter, place one layer yellow cake. Place about 1 cup of the ricotta filling over cake. With large serrated knife, cut the chocolate layer in half. Place one of the halves over the filling. Add another 1 cup ricotta over the chocolate layer. Top the ricotta with the other half chocolate layer, and spread another 1 cup filling. Top the second chocolate layer with the other yellow cake layer. Frost the sides and top of cake with the whipped mascarpone frosting, leaving a 3-inch circle on the top middle of the cake unfrosted for the raspberry preserves. With nuts in hand, press the nuts all around the sides of cake. Spread the raspberry preserves in the middle top of the cake, out about 2-inches. Apply dollops of frosting all around the outer edge of the top of the cake up to the raspberry preserves. Garnish with fresh raspberries and place a dollop of the frosting in the middle of the cake with raspberry in the center.  Serves 16.

 
 
Cookbook Specials:
Rosalie Serving Best Loved Italian and Rosalie Serving Country Regular Price:  $24.95 plus S/H
Rosalie’s Special:
Get any 2 cookbooks for $20.00 each, plus S/H equals $45.00 total.
Mail check to Rosalie Harpole
52 Madden Rd.  Troy, MO 63379
They will be sent, author signed.
Cookbooks – $24.95 + S/H

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         Mother’s Day Specials

BUY ANY TWO COOKBOOKS FOR $ 45.95 – INCLUDES S/H.  Cookbooks: 
Rosalie Serving Best Loved Italian and/or Rosalie Serving Country.
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Don’t wait too long to get them before May13, 2018
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Rosalie will mail these books to you.

Make check to: Rosalie Serving Cookbooks, Inc., Address: 58 Madden Road, Troy, MO 63379

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Italian Wedding Soup with Tiny Meatballs and Chicken.
Rosalie at Diebergs’s School of Cooking showing off her Rosalie’s Cannoli Cake with Mascarpone Cheese and Raspberries

 

UPCOMING EVENTS
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 Cooking Classes – Dierbergs School of Cooking

 
June 5, Tuesday – from 6:30PM to 8:30 PM – Southroads Dierberg’s School of Cooking- 12420 Tesson Ferry Rd. – St. Louis, MO. 63128

 
June 29, Friday- from 6:30 PM to 8:30 PM – West Oak Dierberg’s School of Cooking -11481 Olive Boulevard, Creve Coeur, MO. 63141
  
Menu:  Rosalie’s Italian Salad with Provel Rope Cheese – Bay Scallops & Shrimp Scampi over Linguine – Garlic Bread Sticks – Fried Asparagus in Garlic Butter Sauce – 4-LayerYellow Cake with Strawberry & Cream Cheese Filling
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Book Signings:


DeGregorio’s  June 9, 2018 -On The Hill – DiGregorio’a at 10:00 AM to 3:00 PM.  5200 Daggett Avenue on The Hill, St. Louis, MO. 63110
Come taste my  

White Yogurt Pudding Cake. .

 

 – from 10:00 AM to 2:00 PM

Funny Bone
Did you know that bats are not actually blind?  It seems that they have been hitting baseballs for a very long time.

Rosalie Serving Pic

 

Check out my website….www.rosalieserving.com
Rosalie Serving Cookbooks Inc, 58 Madden Road, Troy, MO 63379
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Panelle siciliane: la ricetta

 

 

 

 

Panelle is another traditional food eaten in Sicily

Panelle (ie pancake chickpea flour ) is one of the most popular dishes of the cuisine of Sicily , or rather, of Palermo.

Very easy to make, requiring the use of very few ingredients chickpea flour and vegetable oil for frying. If you wish, you can add a little ‘pepper.

Ingredients for 4 people:

– 200 grams of chickpea flour

– 1/2 liter of water

– Sunflower oil for frying

– Parsley or fennel seeds

– Salt and Pepper To Taste

Preparation

In a saucepan, melt cold 200 grams of chickpeas in a pint of flour salt water , making sure that no lumps are formed. Add some ‘of pepper and put on the fire to low heat stirring constantly.

Keep on the stove for about 15 minutes, or until the dough will begin to break away from the walls of the pot.
At this point, quickly pour the mixture of chickpeas on a smooth and wet surface (such as a marble table or wood) and flatten with a knife so as to make it as thin as possible.

Let cool the dough for a few minutes, then cut into rectangles; done this, heated in an abundant seed oil frying pan and fry the fritters until they are lightly browned.

So you can eat them, or put them inside a soft bun. However, the result will be great!

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