This is the place to post your recipe requests.

Are you looking to duplicate that great meal you had in Italy? Are you trying to replicate your grandmother's special recipe? This is the place to find the answer.

I'm looking for a good stuffing recipe.

Hi, here's my Italian Stuffing or Dressing Recipe.

Since I am the ediotr of both the Italian Food and Wine pages it made more sense to combine them. What's more Italian than wine?

You may be interested my articles:
Basics for the Italian Pantry and
Basics for the Italian Refrigerator

Where in Italy did you live? I lived in the Veneto.

Wine... Italian ? So what about Champagne. NewYork wines Napa valley wines, Australian wines. How is wine Italian?

I might give you France.

But I'm pretty sure the Italians have been making wine before New York or Napa Valley existed. LOL

As far as Australia goes, they are definitely edging in on the competition, but I still believe the European nations have them beat.

Besides, wine in Italy is like sweet tea in Georgia; everybody's gonna drink it! <img src="/images/graemlins/cool.gif" alt="" />

While I enjoy French wines, historically it was the Romans who brought grape vines to France.

If you go to the Languedoc-Roussillon region of France there are very heavy Roman influences. There are traditional festivals in which Italians come to assist in the historic celebrations begun by the Romans.

Thanks. I appreciate it.

No problem. If you put sausage into the Bella search engine you will get other great Italian sausage recipes.

I'm looking for traditional Christmas recipes. I have the panettone recipe, but would like others to make for the holidays.

You're in luck! I've added some new recipes to the Italian Food page.

Nociata - Honey Nut Recipe
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I am trying to find a recipe for an Italian Pastry or breakfast bread pronounced "been-all-ee". I don't know the correct spelling of it. Any ideas out there?

Thanks, Maryb

Can you describe it for me? It might be a bign� or bomboloni depending upon how like a donut it is.

Here is the recipe for Bign� di San Giuseppe.

Thanks for the reply. I don't know what it looks like. I admit this recipe or discription request is due to a movie"Family Man" I saw this past year in which Nick Cage said he went to work "with a cup of coffee from Dean & DeLuca and a warm Binali(only guessing at the spelling) in his hand". Perhaps he bought it at the Dean & DeLuca Coffee Shop. Perhaps it is just an imaginary name, but I doubt it. My curiosity has gotten the best of me over the months.

any help with a guess?

Well, I found out by contacting Dean & DeLuca in New York that it is a Jewish bread similar to a bagel without a hole and baked instead of boiled. It is a "Bialy". so I guess I had the wrong group of food experts. Thanks anyway for your efforts!

Ah, yes. Bialy's are great for sandwiches for which you would use a bagel.

When I was in high school I made my own bagels. I discovered that this is one of the things that professionals should do <img src="/images/graemlins/smile.gif" alt="" />

When I moved to Louisiana from NY, I tried to make my own bagels here (as the selection here ranges from bad to terrible....). It is a LOT of work, and to actually have fresh bagels all the time, you have to do it like three times a week. Not worth it. Now I just hold my cravings until I go home to visit.

My mother used to make a cookie called "Mostaccioli". They had grape jelly and cinnimon in them but I don't remember the whole recipe. They were shaped like an S and also in a log. The would get hard and the soften up. They were so good. If anyone has the recipe I sure would like to know what it is. Thank YOU, JanA

There are several variations on this recipe. Most mostacciaoli are chocolate cookies. They are in a S shape because mostacciaoli means "mustache."

I will post a recipe soon.

Looking for stuffed Squid recipe in Mariana Sauce. Hjm

Here it is: Stuffed Calamari

I hope you enjoy it.

Here is the Mostaccioli Cookie Recipe.

hi Paula, I would like fast and easy recipes with as few ingredients as possible for any Italian desserts that you can recommend?

thanks,
franny

Fruit desserts are often quick and easy. These types of desserts are common throughout Italy.

These desserts are easy to make:

Peaches in Marsala
Strawberry Granita Recipe
Pears Stuffed With Gorgonzola Cheese Recipe

Thanks, Paula...They sound good! What is your favourite dessert?

Would you say tiramisu is the most popular dessert among Italians? Do you have a easy recipe for this one?

I can say without a doubt baklava is the most popular dessert with Greeks...

franny

My absolute favorite Italian dessert is Torta Meringata. It's a frozen cake with a merengue crust and filling that is a cross between whipped cream and a canolli filling.

I'm still trying to perfect my recipe and so haven't posted it yet.

I wouldn't say that in Italy tiramisu is the most popular dessert. Tartufo is extremely popular. This is an ice cream dessert that comes in different flavors. It's a creamy, rich dessert that is not the same as gelato.

Here is my Tiramis� Recipe: http://www.bellaonline.com/articles/art25381.asp

I have never heard of Torta Meringata, but it sounds interesting...

Yes, I have had tartufo many times and love it!
I have also had gelato, but I'm not crazy about it...


Thanks, for the recipe!

franny

Hi ... I tried to make my own mascarpone as mentioned on the this website ... but!!! it turned out to be little bit too sour!!! Any ideas what I did wrong. Just FYI I used exact amount of the recipe ... anybody tried this before????
Thanks ... Idil from Vancouver, BC

Persoanl tastes vary, and sometimes we can repeat perfectly a recipe and have things turn out differently.

Don't be afraid to play with the recipe to get the taste you are looking for. You can still mix in more sugar.

Someone recently asked about using honey. If I used honey I would mix it in after straining.

I am looking for a recipe for Tortelli con Zucca that I had in Montova, Italy. It has pumpkin, cheese, egg and amaretti cookies. Would love to make these using won ton wrappers. Thank you for any assistance you may provide.

hi there,

I found a recipe for Tortelli con Zucca...here's the site
http://www.italianfoodforever.com/iff/news.asp?id=607

Let me know if you try it..Enjoy!
franny

That's so true, Paula!
I know that when I make my butter tarts everyone says they are really good, but when I gave the recipe to someone to try it they said it never turns out like mine...there's no real reason for this...

franny

Ah this is a delicious dish.
Here is the recipe: Tortelli con Zucca

I would like to find a really good ricotta cheesecake recipe? I tried one, but it wasn't that great...It tasted like I was eating ricotta from out of the container...I didn't expect a regular cheesecake taste, but I was hoping for something better?

franny

The classic Italian Easter Pie is often referred to as an Italian cheesecake.

I know what you mean about too much ricotta. It's a balancing of flavors. I have the same problem with many calzone recipes.

I also wanted to add the link to the Torta Pasqualina - Easter Tart . This is a savory torta, similar to a quiche, sometimes made with ricotta.

That recipe sounds interesting! Thanks, Paula...

The one I tried like I mentioned just didn't taste right...
It tasted soggy after all that work...lol...and it tasted like I was just eating ricotta...no other taste...

Do you have a ricotta cheesecake recipe which combines ricotta with cream cheese?

franny

Hmmmm, that's not a traditional Italian pie. I'll have to check.

where can I buy Tartaric Acid to make mascarpone cheese. Thanks

where to buy tartaric acid I cant find it anywhere? Thanks Ann

You can purchase it from Grape Stompers.com .

My neighbor is a 79 year old Lady from Italy, 2 years ago when I ask her about a cheese cake combining ricotta and cream cheese she told me that the best she had ever found was to put 15 ounces of ricotta in blender until smooth and use it to replace 2 of the 8 oz block of cream cheese called for in a recipe using 5 blocks, I tried it and now everyone on base asks me to make my "Italian" cheese cake. Try it, you can also change the extracts to make it even better!

That sounds good, thanks...
Could you please give me the cheesecake recipe from the beginning so that I may try it?

Thanks!
franny

I've noticed that several recipes call for Sweet Italian Sausage as one of the ingredients. Would you please provide a recipe for the Italian Sausage itself.
Thanks,
Russ

Here's the recipe [color:"red"] article[/color] for Italian sausage.

I made your mostaccioli Cookie last week and it turned out terrible. The dough was real sticky and gooey. I followed the recipie exactly. Can you tell me why it was so sticky. I had to have wet hands to handle the douogh.

Oh, that's too bad...:(
maybe it depends on the type of flour you used...I'm just guessing...

Paula, where are you? We need your help on this one...

franny

Actually, the dough is sticky and you do need to use water on your hands to mold it

Odd question. Anyone have a bread machine recipe for pannetone (Italian Christmas bread)? I hate the stuff they sell commercially.

Yes, I'll tell you. Actually bread brings me out in a terrible rash, especially my legs, although I still look fantastic, everyone says so. I look really young for my age too, and I'm still only 23 (I'm not lying). It's been a bit cold recently here though, and until I get the windows fixed in my trailer, I mean apartment, oh forget all that. What I meant to say was I know a really good recipe for pannetone*. You need the following:

3 pk (0.25-oz) active dry yeast
� c Tepid water
1 � c Sugar
� c Milk
10 tb Unsalted butter; about
2 � ts Salt
2 tb Grated lemon peel
4 ts Vanilla extract
8 c Flour
5 Eggs; plus 1 Egg; separated
&#8532; c Golden raisins; soaked in warm water and squeezed dry
� c Candied citron
1 ts Sugar mixed with: 1 ts Water

Mix the yeast with the tepid water in a quart jar along with 2 tablespoons (30 ml) of the sugar. Let the mixture stand in a warm place for 10 minutes, actually that's a joke, it's absolutely freezing here at the moment with the window situation in my, but I digress, what I really want to say to you is that pannetone, Pepperoni Ring (sounds painful) or even foccacia** erm so, what was I talking about? Ooh, is it that time already? Gotta go, love you lots xxx

*Italian Christmas bread
*** which means...oh just look it up

Exactly, this is a very sticky dough. I'll add a note stating that fact to the recipe. If you like a drier cookie you may add more flour.

Here is my recipe . Don't be afraid to play the ingredients to get just what you want.

Could you please send me the recipe for your Mostacciali Cookies.

Hi Paula,

Do you have any Italian Easter recipes that you would like to share with us? A dessert or main meal that is popular...
Since my background is Greek (Orthodox) our Easter usually falls about a week later and this is the case for this year...

I would like to make something for my sisternlaw who is Italian...

thanks,
franny

I am looking for an easy recipe for Tiramisu. Have you ever made it?

Here's one, this is brilliant:

Italian Easter Bread

Servings: 1 loaf

Ingrediants:
3 cups all-purpose flour
1/4 cup sugar
1 pkg. of that yeast stuff
1 tsp. salt (yes I know, but add it anyway)
2/3 cup warm milk
2 tbsp. butter or fat
7 eggs (not 6, or 8)
1/2 cup mixed fruity
1/4 cup blanched almonds, chopped up (mind your fingers)
1/2 tsp. anise seed
Vegetable oil or oil.

Instructions:

Right. In a nice clean mixing bowl (we don't want any poorly tummies do we?), combine 1 cup flour, sugar, yeast and salt. Add milk and butter (or fat); beat your mixture (oo-er) for 2 minutes on medium. Add 2 eggs and 1/2 cup flour; beat your mixture (oo-er again) for 2 minutes on high. Stir in fruity, nutty and anise seed; mix well.
Stir in enough remaining flour to form a soft dough.

Do something else here, knead it, make a soft dough, oh, we've already done that bit. Right, then loosely twist ropes together (I've no idea either); place on a greased baking sheet and form into a ring. Pinch your ends together (ouch).

Cook it all and then serve up to your lovely friends. Woodie Alan came round to mine last week* and he loved it. I love his work and he loves mine. God I'm so hungry I could eat my own ear wax.

* yes he did, it's true

Could this be a bialy?

Is this Italian Sausage recipe one from your family or?

I love making sausages and always love to know the history.

Mary-Anne

The sausage recipe is one that my husband uses. He and friends gather together to make sausage that is fantastic.

Here is a great recipe for Tiramis�.

There are different types of Easter breads, depending upon where in Italy the recipe comes from. Here are some of the most common:

Ciambellone Recipe - Italian Easter Bread
Sweet Italian Easter Bread Recipe
Italian Easter Cheese Bread Recipe - Crescia al Formaggio

Thanks, for the Tiramisu recipe Paula!
I've never tried to make it before, but I will give it a try...Should the coffee (3 cups coffee) be a certain tmeperature, I mean hot or cold...Thanks!

franny

Cold. If it's hot it will melt everything and go all gloopy and yeccky....

Some folk mix a bit of Marsala or sweet sherry with the coffee, at the bread-dipping and layering stage.... Decadence....!

(I personally would replace the Marsala with sherry rather than rum....one is a wine, the other a spirit.... depends what kind of a "kick" you want, really....!)

If you want this dish to be eaten by children, leave the alcohol out and drink it yourself, quietly, in the kitchen...I won't tell anybody, I promise....
however, to be truly 'Italian', leave it in, feed it in abundance to the kids, sit back and watch the show....!! <img src="/images/graemlins/grin.gif" alt="" />

Hey, the Italians are no fools. Give the kids a nice rum laced dessert, put them to bed, and relax. In reality there's not much alcohol in the recipe. The recipe in the link above only has 2 Tbs of Marsala wine.

You are correct the coffee should be cold.

Have you made Zabaione yet...? that really does pack a bit of a punch - !! <img src="/images/graemlins/grin.gif" alt="" />

Oh, yes, a great dessert.

For those interested Zabaglione with Amaretti

Thanks, Alexandra....
I will let you know how it turns out...

franny

Hi, Paula! Hope you can help. I've been searching for the recipe to this cookie for years. It is round, firm, and not too sweet. Always has rainbow sprinkles on top and is found in most Italian bakeries in NY/NJ and some Jewish bakeries. I have tried both sugar cookie and butter cookie recipes, but none are it. Hope you can help/steer me in the right direction. Thanks a bunch!

Does anyone have a recipe for chicken with green olives and vinegar. It's sicilian and my Mom used to bake it in the oven. CMF

Hey Paula I have a question about a cookie that my mother inlaw use to make. I think it was called (cu chee data) it was a very heavy cookie. Filled with dates or raisins or something lots of nuts. Please help me find this wonderful cookie.

Can you provide more details? Was it a chocolate cookie? A white cookie?

Could this be what you are looking for rrxtwo?
<img src="/images/graemlins/easter.gif" alt="" />
[color:"red"]Cuccidati - Italian Fig/Date Cookies[/color] (Make the filling a few days ahead of time.)

Filling:
6 to 8 medium figs
8 ounces raisins
8 ounces brown sugar
1 pound walnuts
1 pound dates
1 orange
2 teaspoons cinnamon
2 ounces whiskey
1/4 teaspoon black pepper
1 1/2 cups water

Filling:
In a food processor, grind figs and raisins. In large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. Grind walnuts, dates, and orange. Stir into hot mixture along with cinnamon, black pepper, and whiskey. Remove from stove, mix well, cover, and let age for up to three days.

Note: This makes enough filling to 2 batches of the crust. You can divide and freeze the remaining filling for up to six months.

Crust:
3/4 cup margarine
1/2 cup granulated sugar
2 eggs
Zest of 3 oranges
4 teaspoons orange juice
3 cups flour
2 teaspoons baking powder
1 1/2 teaspoons vanilla extract

Crust:
In large bowl, cream together margarine, sugar and eggs. Add orange juice and orange zest.

In separate bowl, combine flour and baking powder. Add to creamed mixture and then, add vanilla. Roll dough into 3-inch wide strips.

To BAKE: Preheat oven to 375 degrees F. Lay filling down the center of the dough strips and wrap dough to form a long "log-like" bar cookie. Roll back and forth until crust seems very thin. Cut on the diagonal about every 1 1/2 inches.

Place on cookie sheet close together and bake for 10-13 minutes. Cookies should be barely brown when done. Cool and store in tins for several days (about 3 to 4 days), then frost.

Frosting:
3 cups powdered sugar
4 ounces butter
Orange juice

Frosting:
In medium bowl, mix together margarine and powdered sugar until well blended. Add enough of the orange juice to make a thick glaze. Top cookies with a thin coat. Let frosting dry a couple of hours then store in tins.

A description of how you might store your cuccidati:
Line tins with foil, place a layer of cookies, then a layer of wax paper. Repeat layers, finally top with foil and close the lid.

I hope this helps! <img src="/images/graemlins/blush.gif" alt="" /> These cookies were made the week before Thanksgiving and the week before Christmas at my great-grandma's house and at my great-aunt's! I am half-Irish and half-Italian. My Italian ancestry is of the northern (Tuscan) variety near the city of Lucca.

I found it at sugarcraft.com, www.sugarcraft.com. I'm going to try to make it too, marscapone is expensive!!
Vicky

Try this version of the classic Italian Sugar Cookie

http://www.bellaonline.com/articles/art47771.asp

Hi Everyone

I just wanted to know if anyone has good cookie recipes because I have to bake for my daughter's Confirmation.

Thanks, Sweetitalian

P.S. They have to be fairly simple because I am not a good baker just started. <img src="/images/graemlins/blush.gif" alt="" /> [color:"red"] [/color]

You can also make your own mascarpone cheese: BellaOnline ALERT: Raw URLs are not allowed in these forums for security reasons. Please use UBB code. If you don't know how to do UBB code just post here for help - we will help out!

Try making the Italian sugar cookies, but use a cookie press. This is something you put the dough into and turn the knob to dispense the dough. You can make wonderful shapes. Try adding a little food coloring to the dough during the mixing process to add pizazz. Red for confirmation would be great.

Italian Sugar Cookies: BellaOnline ALERT: Raw URLs are not allowed in these forums for security reasons. Please use UBB code. If you don't know how to do UBB code just post here for help - we will help out!

In one of Donna Leon's books, her husband (il Comissario)mentions a family (Venetian) recipe for roast pork with olives and tomatoes. I am seeking this recipe.

I'm searching for an old world Italian pastry that is made with a chick pea paste center. Can anyone help? Thank you!!

Paula...There are 438 people looking at the message for Pita Piata as of today. Seems one was making the request, and no one has the recipe in hands. Maybe, Paula you could help us all out for mtmama request for Pita Piata. Please post it for us. Thanks

Can you find mtmama's request for Pita Picta there are 480 on seekers as of this morning?

OOOOOOOOOOPPPPPPPPPPPSSSSSSSSSss it is PITA PIATA
We all would like to have or we won't be looking at the message.
Thanks.

Hello all.

I just had Pita Piata for the first time this weekend. A friend's mother came for a visit from West Virginia and brought some. It turns out that this is a speciality of a small village in Calabria and there were a lot of people from that village who came to West Virginia to work in the coal mines years ago. It is not much known elsewhere, even in Calabria.

It is actually called by another name - Pitta 'mpigliata.

Here are a couple of links to get you started:

BellaOnline ALERT: Raw URLs are not allowed in these forums for security reasons. Please use UBB code. If you don't know how to do UBB code just post here for help - we will help out!

I'm looking for a good recipe for hoagie rolls for Italian Sausage Sandwiches. Anyone have a great( not good ) one? Thanks, Joey Cav

I just found this forum...awsome...my mom was born in Italy...and I remember so many of the dishes...please keep them coming...
Thanks,

Welcome to our little community.

I will appreciate an original
Italian Lasagna's recipe .

Thank you.

Do you mean lasagna al forno? Lasagna is the name of the pasta and Lasagna al forno is baked lasagna. Here is a recipe for lasgna al forno from Italy,BellaOnline ALERT: Raw URLs are not allowed in these forums for security reasons. Please use UBB code. If you don't know how to do UBB code just post here for help - we will help out!

Thank you very much Paula for the recipe.
I think that will be taste good.

Andom

Hj�s Italian Sausage- Peppers � Onion- Mushrooms Sandwich 1970

I created this in the 1970�s in Pennsyvanlia while working at an establishment. Kept me busy just cooking these.

Italian Sausage or sweet sausage
Italian Buns.. crusty like hogie buns.
Saut�: Onions . .sliced in circles . .not real thick or just slice . . but not diced
Bell Peppers . . red and green . . if you have. both. . . slice like the onions
Mushrooms . . .sliced fairly thin

Do this on a grill or in a large cast iron skillet Had a huge grill to do these on.

Grill sausage till cooked well � I slit almost in half - cook until nice � brown both sides

When sausage is about � done on same grill or large skillet - start sauteing onions- peppers � mushrooms. Cooking with juices from the sausage seasoned with garlic powder- salt- pepper � ACCENT as you would season any food ..turn � season again

When about 2-3 minutes from being all done put the Italian crusty hogie long buns over the top to steam �so buns are warm � little soft with flavors steaming in

Take buns off put yellow mustard- catsup on both sides of hogie � mayo on one side

Add the add all the above from the skillet

This is wonderful with a beer and side of chips or a bowl of soup.

Now- smoother with lots of onions-peppers- and some mushrooms

If you like add a slice of swiss cheese over the sausage till it melts before serving.
Serve with a half of 1 huge thin sliced kolsher pickle on the side

Hello, I'm looking for an Italian recipe for barley salad. I was in Florence a few weeks ago and had dinner at a restaurant called Il Latini. One of the many primo piatti's was a chilled barley salad which my companions and I all enjoyed. It was light and refreshing. Any suggestions?

gatorgirl Hi
I believe the barley salad you are speaking of is
"Tabbouleh" which can be make with barley or burlgur. Is this what you are looking for below.

~Tabbouleh Salad with bulgur or barley~
1 cup bulgur or barley
1 pint cherry tomatoes, diced small about 2 cups
� English cucumber, diced small
� red bell pepper, diced small
1 bunch green onions (white and most of green), diced
1 bunch flat-leaf parsley, minced
� cup mint leaves, minced (1 oz package)

Dressing
zest of 1 lemon
� cup fresh lemon juice
� cup olive oil
1 tsp salt
freshly ground black pepper

Place bulgur or barley in a large bowl, add 1 cup* boiling water and let sit for 30 minutes to 1 hour, or until the bulgur is tender.
Meanwhile prepare the vegetables and herbs, placing them in another large bowl. Cut the vegetables by hand, very small, as if making salsa. Mince the whole bunch of flat-leaf parsley, removing any thick stems. Remove the mint leaves from the stem of the plant before mincing.
In a small bowl, whisk together the lemon zest, fresh lemon juice, olive oil salt and pepper. Pour over salad and toss to combine.
When the bulgur or barley is tender, combine with the prepared vegetables and toss with the dressing. Season with additional salt and pepper to taste.
Serve with lettuce leaves to use as scoops or, for a Mexican twist, use tortilla chips. Another presentation idea is to omit the cherry tomatoes and place the tabbouleh in a hollowed out heirloom tomato.
*Follow the directions on your brand of bulgur. I use Bob's Red Mill, which calls for an equal ratio of bulgur to water but some other brands require that you use more water and then drain the bulgur into a strainer, shaking the strainer and gently pressing out the excess moisture

Hi,
The barley salad you want is NOT the tabbouleh recipe given above. Italian barley salad does not traditionally use mint.

2 cups barley
2 plum tomatoes, diced
1 1/2 cups kalamata olives
1/2 tsp capers
1/3 cup parsley leaves
2 tsp extra-virgin olive oil
1 tsp red wine vinegar
salt and black pepper, freshly ground

Bring a large pot of water to a boil. Add the barley, reduce the heat to medium, and cook for about 45 minutes. Drain and set aside to cool. In a bowl, combine the tomatoes with the olives, capers and parsley. Add the barley, olive oil and vinegar. Season with salt and pepper, and toss. Allow to sit for at least 30 minutes before serving.

I, too am looking for a piata piatta recipe, although the one in the link sounds good, it is not how Nonna made it. All I remember is that she made like a cinnamon, raisin roll with rum. i was so little that i did not eat it and my Dad wants me to make him some. Does anyone else have any ideas?
Thanks

The problem is that there are no Italian cookbooks (I mean Italian Italian) that list this recipe. I have written and asked an Italian chef friend about it and he has never heard of this recipe.

The word piatta means "flat" is sometimes used to refer to a plate or type of pasta.

Do you have a recipe for seafood canoeli (did I spell that right?)?

Use the filling for the Lasagna with Shrimp and Scallops: BellaOnline ALERT: Raw URLs are not allowed in these forums for security reasons. Please use UBB code. If you don't know how to do UBB code just post here for help - we will help out!

Looking for a strawberry hazelnut torte. There was a coffee shop called The Coffee Pot on Rockeby Rd Subiaco WA about 20 years ago where the owners had a Strawberry Hazelnut torte to die for. Does anyone know how to make it. I can t remember the filling but it seemed like it was mostly hazelnut pavlova crust in layers within the strawberries in the butter cream or whatever it was in between the layers. It was a little chewy not like a cake.
----------------
Alice mark

West Virginia Drug Addiction

Hi Alice, welcome to the forum, hope you enjoy your stay
"Rosie"

Hi & a warm welcome to you Alice.

I got the recipe you wanted from my recipe-book. I had tasted this in a restaurant & it became my favorite:-

RECIPE INGREDIENTS
For the Crust:
About 3/4 cup whole hazelnuts (unskinned)
3/4 cup sugar
1 cup all-purpose flour
12 tablespoons cold butter, cut in pieces
2 egg yolks
1/2 teaspoon vanilla extract
For the Filling:
1/3 cup sugar
1 pint strawberries, rinsed if necessary, hulled, pur�ed, and strained
1 cup well-chilled heavy cream
1/2 cup mascarpone

Very small or quartered strawberries, rinsed and hulled

DIRECTIONS
FOR THE CRUST:
Heat the oven to 350 degrees F. Pulse the hazelnuts in a food processor until finely chopped. Add the sugar and flour and pulse to combine. Add the butter pieces and pulse until the mixture resembles coarse crumbs. Add the egg yolks and vanilla extract and process until the dough just comes together.

Lightly flour your fingertips and press the dough into a 9-inch springform pan. Gently make a large depression in the center of the dough to create about a 1/2-inch rim all the way around the edge of the crust. Bake the crust until puffed, lightly browned, and a pick comes out with just a few crumbs, 45 to 50 minutes. Cool completely on rack. Slide a knife around the edges of the pan before removing the sides of the pan. Slide a spatula under the crust to loosen it, and then remove the crust from the bottom of the pan.

FOR THE FILLING:
Stir the sugar into the strawberry pur�e and return the mixture to the refrigerator. Whip the cream until it forms firm peaks. In a separate bowl, whisk one-quarter of the whipped cream into the mascarpone and then fold in the remaining whipped cream. Gently fold in the chilled pur�e. Refrigerate for at least 1 hour and up to 24 hours. The filling will firm up as it chills.

TO ASSEMBLE: Gently spoon the chilled filling into the torte shell. Don�t level the filling, leave it looking free-form and scatter the small or quartered strawberries across the top. Cut into wedges and serve.

Try & enjoy..

Thanks for sharing the recipe.

Coming out of lurk mode for a change.

Getting back to Pita Piata AKA Pitta 'mpigliata, I did find a recipe in a book. It is not exactly a cookbook but it has quite a few recipes. The title is Arrivedrci: Recipes and Customs Every Italian Girl Takes from Home by Rosalyn Queen Alonso. ISBN 1884687628. The recipe is not listed in the index but it is there on page 25.

Another thing that occurs to me, although it might not be practical, would be to see if you can contact the daughters of some of your Nonna's friends or some of the Italian ladies that lived in the same town. Since the recipe is somewhat involved, it seems it was usually made for special occasions and it might be that your Nonna and her friends got together and made it as a group project. Just an idea and, as I say, perhaps not practical.

Back to lurk mode.

Virginia

That's a great idea. One of the great bonding times is cooking with friends and family.

Antiqua] [/font] Happy New Year everyone, I am new here, I just joined up the other day, my name is Cindy.

I am trying to find a recipe that my mother in law used to make around Easter time, its like a bread and filled with Ricotta cheese, and I believe she basted the top with butte, but I could be wrong, does anyone have this recipe.

My family is from Calabra, Spezzano della sila to be exact, just adding some family history here.
Anyway if anyone knows how to make this bread could you please reply back.
Thanks and happy new to all.
Ciao Cindy

Could it be Bocconotti?

They are pasta frolla (fried ricotta sweet pastries). You make a sweet pastry dough and split it in half. Then, put a sweet ricotta filling between the two rolled out halves. Cut into individual bites and bake off. It is a traditional Calabrian recipe, just not sure it's the one you are looking for.

BOCCANOTTI

Filling:
1 pound ricotta
1 1/2 cups powdered sugar
2-3 whole eggs
1 teaspoon powdered cinnamon
2 tablespoons finely diced candied citron or orange peel

Combine everything in a bowl and mix well for the filling. Adjust sugar and cinnamon to your own taste.


Pastry dough:
2 1/2 cups flour
1 1/2 cups powdered sugar
1/3 cup unsalted butter
1/3 cup rendered lard
pinch powdered cinnamon
3 egg yolks
pinch of salt
1 tablespoon water

Combine all ingredients except for lard and mix well. Cut the shortening into the dough in portions until it has all been incorporated. Shape the dough into a ball, handling it as little as possible. Let rest for half an hour.

Divide the dough into two parts and roll one half out to about a 1/8 inch rectangle.

Spread filling in teaspoon-size portions down the length of the rolled out pastry dough. Moisten the pastry dough between each portion with beaten egg white.

Roll out the second pastry dough and cover the first. Press gently to seal each individual portion of filling.

Separate the individual bocconotti with a knife or pizza cutter. Bake at 350 degrees Fahrenheit on a lightly greased cookie sheet for 25 minutes. Let them cool before eating so that hot filling does not burn!! Some roll them in powdered sugar and cinnamon mix. Some brush them with egg yolk or butter before baking.

Hope this helps...

Italian butter cookies. Those cookies in the bakery that are pipped in a swirl with a cherry on top or long and dipped in chocolate &amp; sprinkles. that mysterious taste... what is it? not butter, not almond...something else!

Hi Catherine,

Sorry that is not it, its shaped in the form of a long bread, has no berries either, its sweet, and as I said has Riccota cheese flling, I wish I would of gotten the recipe from her before she passed, no one in the family has it.

I do have a cake recipe that tastes just like it, it has ricotta cheese in it also, with lemons shaved in the mix, oh its so very good.

Maybe someone else has the recipe, but thank you very much any Catharine for getting back to me, I will try your recipe.
Ciao and take care
Cindy

Cindy,

I have one recipe I have not used for several years because I just do not bake that much anymore. Hope this is what you are looking for. The recipe is for a bread-making machine, but, I would think you could use it for the regular oven baking.

Ricotta Bread

Ingredients:
6 Tablespoons half-and-half
1 container (15 ounces) ricotta cheese
2 Tablespoons butter
1 whole egg, beaten
1/4 cup sugar
1 teaspoon salt
3 cups bread flour
2-1/2 teaspoons yeast

Place half-and-half, ricotta cheese, butter, egg, sugar, salt, and bread flour into the bread machine except the yeast. Pour the yeast into the yeast compartment (or follow the specific directions for your bread machine). Bake the bread on the basic, non-rapid setting for best results.

This is an easy recipe and they don't last long

Italian Sugar Cookie Recipe With Sprinkles

Anyone out there have a good, tried and true TARTUFO recipe? Any and all suggestions greatly appreciated.

This is for Tartufo Nero

Ingredients:
3 cups chocolate ice cream
2 cups semisweet chocolate chips
1/2 cup milk chocolate chips
2 tsp butter
wax paper

Directions:
Put the ice cream in the refrigerator for about 20 minutes to allow it to soften, but not thaw. Scoop and roll the ice cream into balls.


Place the ice cream balls on a wax paper covered cookie sheet for at least 2 hours.

In a saucepan over low heat, melt the chocolate chips with butter, stirring until smooth. Cool to lukewarm.

Roll the ice cream balls in the chocolate coating all sides. Return the ice cream to the wax paper and freeze again for at least 1 hour.

I like to roll the ice cream balls in chocolate sprinkles immediiately after rolling in the melted chocolate.

In New York... I bet it was a bialy.....sort of like a bagel very famous in NYC. But I don't believe it is Italian.

hi everyone i just joined.. i was wondering if anyone had a recipe for an italian rum cake i always enjoed it from the bakery but now i would like to attempt to make it also paragini(don't know if i spelled it right)pastry thanks

Pan di Spagna is the basis for Italian Rum Cake. Bake the cake layers, then allow them to cool. Brush the cake layers with 1/4 cup of dark rum. Allow the cake layers to rest at least 5 minutes.

Layer with Crema Pasticcera or Crema Pasticcera Cioccolato. Simply sprinkle the top layer of cake and confectioner's sugar.

Please describe the "paragini" recipe.

Hi, could it be a 'Babkka' bread that she made?? It is not italian, but in Conecticut, it is made always around Easter and Christmas, it is a bread with ricotta inside, and some put raisins also :( ....it is european, but not sure from where. AND the top is brushed with butta! I am not sure I spelled babkka correctly, but google it and see! Jan Clark

Wow..i have been looking for that rum cake recipe for years, i think i found the correct version, thank you, jan clark

thanks for the recipe i can't wait to try it the paragini is an italian pastry cut in squares it has confectioners sugar on top with vanilla ceam and chocolate crea inside i am wondering if it is almost the same recipe as the rum cake

Hmmm, there are similar recipes, but I'm trying to picture the pastry. Let me work on it.

My boyfriend is from Sicily and he has mentioned to me adish that his family makes called &quot;Scuchad (sp)&quot;, can you help me with finding the recipe or at least giving me some guidance as to what it is? He also mentioned that it takes a long time to make. Any help would be greatly apreciated. All my best

Can you provide a description of the dish?

Many Italian-Americans don't use the proper names for dishes and it's difficult to know exactly what it is.

My mother taught me how to make this a year before she passed. We are from West 'By God' Virginia, my maternal grandparents immigrated there from Calabria in 1903. I remember my mother making this every Christmas. There are some differences between her recipe and the Pita M'Pigliata posted here. She used red wine or bourbon instead of brandy, along with some honey, and she left out the cloves. She formed it into double rolls so each slice had two swirls in opposite directions. Back then she would warm slices in the oven and top with butter and sometimes some honey before serving. The aroma was to die for. It wasn't Christmas without pita piata.

I need a recipe that my mom used to make. It was Risotto. All I remeber is she used chcken livers, mushrooms, and of course rice.. probably other things.. but not sure.. (maybe cream of mushroom soup... prob chicken broth...)

Here is the basic Risotto recipe . It is easy to adapt and add additional items to the dish.