BellaOnline Forums Food and Wine Italian Food Recipe Requests

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
[url=BellaOnline ALERT: For anti-spam reasons, we restrict the number of URLs allowed in a given post. You have exceeded our maximum number of URLs.

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]

Cookies single choice

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