These Recipes include some of the healthiest cooking styles in the world. Traditional Sicilian and Italian meals like these have been brought down over the centuries and have been modified for ingrediants easily located in the United States. I'd like to share some with you. Courtesy of my cousin Diana Albanese a gourmet chef from Breille NJ

Diana Albanese/La Cucina D'ana 648 Occanview Road Brielle, New Jersey 08730 Office (528-9339 Fax (732) 528-9345) e-mail diana.a.albanese@verizon.net Bayonne NJ landmark for 75 years

Diana has been exposed to the fine art of Italian cooking since she was a child. Her family owned the Albanese Italian Food Market in Bayonne, N.J. for 75 years. The store catered exclusively to Italian products, many home made. She also spent many long hours hanging on grandma's apron as she cooked her exquisite family meals. Diana received a Bachelor's Degree in Fine Art from Wagner College and also studied Painting at Skowhegan School of Painting & Sculpture. She also attended Private Cooking Classes at the French Culinary Institute in 1999. Her true love is cooking and from 1974-1977 she became a cooking assistant to Josephine Cardello. In 1992 she started La Cucina D'ana. A hands on cooking classes for 12 to 15 students. Diana also offered a private catering service. 1994-1997 she directed a La Cucina D'ana. Master Chef Series with Chef Toni Froio of the Farmingdale House & La Perla Restaurant. She is also teaching at Classic Thyme Cooking School, Brookdale Community College, Culinary Center, Cooktique and Cooking studio.

Recipes

Antipasta 1. Fennel Stuffed with Cheese, Pinenuts & Raisins 2. Brucheeta 3. Caponatina 4. Goat Cheese Marinated 5. Grilled Caesar Salad Shop New Cooking Aids   Return to Sicilian Recipe Main Menu

Fennel Stuffed with Cheese, Pinenuts & Raisins

1 cup Parmesan cheese, grated

2 eggs, beaten lightly

2 tbsp. dry plain breadcrumbs

2 tbsp. extra virgin olive oil

Preheat oven to 425°

Trim the base of the fennel bulbs. Cut across the tops and remove the stalks. Cut the fennel lengthwise in half and cut out the cores. Arrange the fennel in a shallow baking dish. Add the broth, 2 tablespoons oil, salt and pepper. Cover with foil and bake until almost tender when pierced with a fork, 35-40 minutes. Set aside to cool.

In a skillet over medium heat add two tablespoons of oil and sauté the onion until tender and lightly colored. About 8 minutes. Set aside in a mixing bowl.

Separate the fennel layers using about 12 of the larger layers to stuff. Take the smaller inner layers and chop into small dice adding to the onions. Combine drained raisins, pinenuts, cheese, eggs to the bowl with salt and pepper. Lightly oil a small baking dish and arrange the fennel halves so that they fit tightly. Put about 1 to 2 heaping tablespoons of the cheese mixture in the fennel sprinkle with breadcrumbs and drizzle with olive oil. Bake for 25 minutes or until topping is browned.

© Diana Albanese back to top

 

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Antipasto Bruschetta

Makes 24-30 bruschetta

1 loaf French bread, sliced and toasted lightly

½ cup roasted red peppers

13-½ oz. canned artichokes hearts

¼ cup Calamata olives or green Sicilian cracked olives

½ cup soppresata or salami, cut into ¼ inch cubes

½ cup Asiago cheese or Parmesan cheese cut into ¼ inch cubes

Fresh black pepper

2 tbsp. parsley, roughly chopped

1 large garlic clove, cut in half

3 anchovies, drained

¼ cup olive oil +

 

In a food processor, pulse peppers, artichoke hearts, and olives a few times to have a rough-cut. Transfer vegetables to a bowl and add diced soppresata, cheese. Season with pepper and mix. Can be made ahead and refrigerated up to 3 days ahead at this point.

 

In a food processor puree garlic, parsley anchovies and oil. Set aside. Can be made ahead 1 day ahead.

 

Preheat broiler. Spread 1 tablespoon of pepper and artichoke mixture on toasted bread. Drizzle some parsley and garlic mixture on top and cook for 4-5 minutes.

 

Vegetarian & Fish Entrees 1. Roasted Cod with Escarole Tomato Ragout 2. Sicilian Baked Pasta Gratin 3. Lasagna with Eggplant 4.Warm Potato Salad 5. Salmon Lasagna & Wild Mushroom Sauce 6. Linguini with Swordfish Sauce 7. Grilled Shrimp in Lemon/Herb Aioli Sauce 8. Lemon Herb Aioli Sauce 9.Grilled Stuffed Eggplant Slices 10. Sun-Dried Tomato/Basil Risotto Fritters Shop New Cooking Aids   Return to Sicilian Recipe Main Menu

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Roasted Cod with Escarole Tomato Ragout

Serves 6

Cod with Escarole Tomato Ragout

1 head escarole, trimmed, outer leaves discarded

3 tbsp. olive oil

4 cloves sliced garlic

2 tomatoes, cored, peeled and seeded

2 cans (14 ½oz.) chicken broth

Salt and pepper

Red pepper flakes to taste

1 can White Cannelini Beans (Goya)

¾-1 cup grated Parmesan cheese

2 tbsp. canola oil

2 ¼ pounds cod fillets, cut into 6 ounces each

Cut escarole into 2-inch pieces and rinse several times. Put a pot on medium high heat and add escarole still wet. Cover and cook for 5-8 minutes until tender. In a large skillet add oil and garlic. Cook until barely colored. Add tomatoes and cook 1 minute. Add escarole, broth, pepper flakes, salt and pepper. Simmer for 15 to 20 minutes. Add beans and cheese. Toss gently to heat beans and cheese. Salt and pepper fillets. Heat oil in a 12-inch non-stick skillet. Cook fish 3 minutes per side.

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Sicilian Baked Pasta Gratin

Serves 6-8

 

3 tbsp. olive oil

2 peppers, red and yellow cut into ¼ inch strips

1 onion, sliced

2 cloves, minced garlic

Red pepper flakes to taste

1-2 lb. can whole plum tomatoes, drained

12 Calamata olives, pitted

¼ cup capers, rinsed

¼ cup fresh basil

3 tbsp. olive oil

Salt and black pepper

1 lb. thin spaghetti

1 cup grated pecorino cheese

 

Preheat oven to 400°

 

In a 12-inch sauté pan heat oil. Add peppers and onions and cook till tender. Add garlic and pepper flakes. Cook for a few minutes more.

 

Bring a pot of boiling salted water to boil.

 

Put tomatoes, olives, capers and basil in a food processor and pulse coarsely. Add tomato mixture to the skillet and mix and reheat. Adjust seasonings.

 

Cook pasta until al dente, drain and add to sauce mixing in cheese. Turn into a lightly oiled casserole and bake for 30 minutes.

 

 

Note: You can assembly the dish and refrigerate up to two days ahead.

 

 

 

© Diana Albaneseback to top

 

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Lasagna with Eggplant

Serves 8-10

2 pounds eggplant, peeled & sliced ¼ inch x 1 inch
½ cup olive oil
Salt & pepper
Tomato Sauce (recipe follows)
2 cups Béchamel Sauce (recipe follows)
Recipe for 3 egg fresh pasta
1 pound Gruyere cheese, grated
2 tbsp. Butter

Preheat oven to 425°. In a bowl combine sliced eggplant, oil, salt and pepper. Arrange on two baking sheets in a single layer and cook for 15 minutes. Turn eggplant over and cook for 5 minutes more. Set aside. Lower oven to 400°.

Cook pasta in boiling salted water for 30 seconds. Dry on cotton towels.

Butter a 13x9 baking dish. Spread a layer of béchamel on the bottom of the dish. Make a layer of lasagna noodles. Add a layer of tomato sauce and eggplant, béchamel sauce and grated cheese. Continue until you have four layers of pasta. The final layer of pasta is covered with tomato sauce, béchamel and grated cheese. Dot with butter. Bake for 15 to 20 minutes. Let lasagna rest for at least 15 minutes before serving.

Tomato Sauce:

3 tbsp. olive oil

1 small onion, finely diced

1 can Italian plum tomatoes, 1 lb.12oz.

1 bay leaf

Salt & pepper

1 tsp. sugar

½ cup fresh basil, chopped

Cook onions with oil in a saucepan for 8 minutes. Break tomatoes up and add to the pan along with bay leaf, sugar, salt and pepper. Cook for 15 minutes. Cool and add chopped basil.

Béchamel Sauce:

4 tbsp. sweet butter

3 tbsp. flour

2 cups hot milk

Salt and white pepper

Melt butter over low heat. Add flour, stirring with a wooden spoon. Cook for 3 minutes. Off heat add milk stirring constantly. Add salt and white pepper to taste.. Turn heat to medium and whisk until mixture comes to a boil. Cook at a simmer for 5 minutes.

© Diana Albaneseback to top

Warm Potato Salad

2 lbs. small white or red potatoes, peeled

Chicken broth to cover

Salt and black pepper

6 tbsp. extra virgin olive oil

2 cloves minced garlic

2-tbsp. parsley chopped

1 shallot chopped

Add potatoes to a saucepan with broth and place over high heat. Cook about 15 minutes.

In a bowl combine oil, garlic, parsley and shallots and mix well. Slice potatoes ¼ inch thick. Reserve broth. Add potatoes and toss with ½ cup reserved liquid. Season generously with salt and pepper. Keep warm. Add more cooking liquid if desired.

To serve, spoon potatoes in a bowl top with escarole mixture and its broth. Set a piece of fish on top.

© Diana Albanese back to top

Serves 8

2 tbsp. butter

2 tbsp. shallots, chopped

1 lb. mixed sliced mushrooms, shitake, crimini, and button

¼ cup white wine

½ cup heavy cream

Salt and pepper

½ lb. mascarpone

¼ cup Inglehoffer Thick-n-Creamy Horseradish

3 scallions green and white chopped

1 tbsp. chives, chopped

1½ lbs. salmon filet

Canola oil for sautéing

½ stick butter, melted, seasoned with salt and pepper

24 thin wontons, 3½ x 3½ inches square

2 scallions cut into thin rounds for garnish

 

Preheat oven to 425°.

Heat butter in a skillet over medium heat and sauté shallots until softened. Raise the heat to high and add all the mushrooms, season generously and cook for 5 minutes. Add wine and cook until evaporated. Pour in cream and heat through. Set aside.

 

In a large bowl mix together mascarpone, horseradish, scallions, chives and season with salt and pepper. Set aside.

 

Line a sheet pan with parchment paper. Brush seasoned melted butter on the paper and brush butter on both sides of the wontons. Place on the parchment paper and bake for 3-5 minutes or until golden brown.

 

Slice salmon on an angle into thin pieces, about ¼ inch thick, cutting them into 3 x 3-inch pieces. Season with salt and pepper on both sides. In a large non-stick skillet heat 2-3 tablespoons of oil over high heat. Cook salmon for about 1 minute on each side and set aside on a plate. Reheat mushroom mixture.

 

To assembly lasagna: Place a crisp wonton centered on a heatproof dish, next a piece of salmon on top with a tablespoon of mascarpone mixture and a tablespoon of mushroom mixture. Repeat again and then top off with the wonton, salmon, mascarpone and some chopped scallions on top. Decorate the dish with mushrooms and cream. Keep warm in the oven before serving.

 

© Diana Albanese back to top

Linguine with Swordfish Sauce, Sicilian Style Serves 6

Tomato and Swordfish Sauce:

1 - two pound can San Marzano tomatoes I small onion, finely chopped I tbsp. minced garlic 2 tbsp. olive oil

1/2 cup white wine

1/2 tsp. red pepper flakes I sprig parsley I sprig basil I bay leaf

Salt and freshly ground black pepper I cup Perfect Addition fish stock

I pound swordfish, cut into small cubes

Finishing the Dish:

1 pound of linguini

2 tbsp. extra virgin 1/2 dry breadcrumbs

¼ cup parsley, basil, chives & lemon thyme, chopped

Puree the tomatoes in a blender. In a saucepan over medium heat, saut6 the onion and garlic with olive oil until soft. Add the white wine,, tomatoes, red pepper flakes, herbs, bay leaf and seasonings. Cook over low heat for 15 minutes, stirring occasionally.

Add the fish stock and bring the sauce to a boil. Lower the heat to a simmer and add the swordfish. Cook for 2 minutes and turn off the heat. Preheat broiler. Cook the pasta in boiling salted water and drain.

In an ovenproof bowl, add the pasta and toss with the extra virgin olive oil. Spoon the tomato sauce with the swordfish over the pasta. Combine the breadcrumbs and herbs and sprinkle over the pasta. Place the pasta under the broiler and brown the breadcrumbs for several minutes.

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Serves 4-6

Marinade for Shrimp

1½ lbs. large shrimp, 16-20 count, peeled, deveined

2 cloves minced garlic

½ cup mixed herbs, chopped

Crushed red pepper flakes to taste

Juice of 2 lemons

¼ cup olive oil

Salt and freshly ground black pepper

8-10 wooden skewers soaked in water for a few hours or overnight

With a small knife butterfly the shrimp by making a deep cut lengthwise down the back of each shrimp. In a bowl combine garlic, herbs, pepper flakes, lemon juice, oil and salt and pepper. Coat the shrimp with the marinade. Marinate for 1 hour.

Preheat broiler or grill. Weave 4 shrimp on each skewer and grill about 2-3 minutes per side.

 © Diana Albanese back to top

Lemon Herb Aioli Sauce

6-8 anchovies

2 cloves garlic

Juice of 2 lemons

1 egg

1 cup extra virgin olive oil

¼ cup fresh mixed herbs, finely chopped

In a food processor, combine anchovies, garlic, lemon juice and egg. Blend. Slowly drizzle in the olive oil. Add the chopped herbs in by hand. Transfer to a serving bowl and set aside.

Serve shrimp warm on a platter with aioli sauce.

© Diana Albanese back to top

Grilled Stuffed Eggplant Slices

Serves 8

2 eggplants, 1¼ lbs. each
¾ cup olive oil, seasoned with salt and pepper
1 medium onion, chopped
One-14½ oz. can Del Monte Fresh Cut Tomatoes
Pinch of sugar
1 sprig of fresh basil
¼ cup imported Parmesan cheese, grated
1 egg yolk, beaten lightly
1 tbsp. wine vinegar
Basil leaves and Parmesan shavings for garnish

Trim eggplant and slice into ¾ to 1-inch rounds. You should have 20-22 slices. Preheat outdoor grill to medium heat or indoor grill pan to medium heat. Brush eggplant rounds with seasoned olive oil and cook for 10 minutes on each side. While the eggplant is cooking start the tomato mixture.

Heat 3 tablespoons of seasoned oil on medium heat in a saucepan. Add chopped onions and sauté for 6-7 minutes. Add tomatoes, pinch of sugar and sprig of basil. Cook for 20 minutes or until mixture is thick and pulpy. Remove basil and set aside to cool. As the eggplant is cooked, place on a lightly oiled sheet pan. Preheat oven to 400° Combine grated cheese, egg yolk and vinegar to tomatoes. Top half of the eggplants with tomato mixture and place remaining eggplant slices on top. Heat through in oven for 10 minutes.

Garnish with Parmesan shavings and basil.

© Diana Albanese back to top

Sun-Dried Tomato & Basil Risotto Fritters

Makes approx. 50 hors d'oeuvres

1 cup arborio rice
1 tbsp. fresh basil, chopped
½ pound mascarpone, room temperature
3 tbsp. sour cream ¼ cup Parmesan cheese, grated
½ cup sun-dried tomatoes, chopped
2 cups all purpose flour, seasoned with salt and pepper for dredging
3-4 large eggs, lightly beaten
2 ½ -3 cups fresh white breadcrumbs, * made in the food processor
2-3 tbsp. fresh parsley, chopped fine
Salt and black pepper
Canola oil for frying

Prepare risotto following directions on the package. When cooked spread on a sheetpan to cool.

Transfer to a bowl and mix in basil, mascarpone, sour cream, Parmesan, sun-dried tomatoes and season with salt and pepper. Shape mixture into 1-inch balls.

At this point you can refrigerate balls for three days or freeze for 1 month.

Set up 3 shallow dishes, one with seasoned flour, second with beaten eggs and third with breadcrumbs mixed with parsley. Lightly dredge fritters in flour, then eggs and breadcrumbs.

Refrigerate for 1 hour or overnight.

Heat a deep fryer or pot with oil, about 3 inches deep. Fry fritters for 3 minutes or until golden brown all over. Transfer to a sheet pan with a rack. Serve warm or make ahead and reheat in preheated 350° oven for 5 minutes.

*Use Portuguese Rolls or substitute Panko breadcrumbs which can be bought in an Asian store.

© Diana Albanese back to top

Meat Entrees 1. Lasagna with Tiny Meatballs 2. Pasta with Large Spicy Meatballs 3. Spidini 4. Osso Boco 5. Veal Marsalla 6. Broiled Chicken Au Poivre 7. Porchetta Shop New Cooking Aids   Return to Sicilian Recipe Main Menu

 

 Meatballs

 

1 pound mixed ground veal, pork & beef

1 cup fresh bread crumbs (3 slices of white bread, pulsed in food processor)

½ cup Parmesan cheese

1 egg, lightly mixed

1 tbs.. parsley, chopped

1 tsp. garlic, minced

Spinach Sauce

1 tbs.. butter

2 tbs.. shallots, chopped

1 10 oz. box whole leaf spinach, defrosted, drained & chopped

1 cup whole milk ricotta

1 cup Parmesan Cheese, grated

¼ cup milk

15 sheets no-boil lasagna, (2 boxes of Barilla) in case of breakage

½ lb. Fontina cheese, shredded

 

Butter a 9 x 12 x 2 baking dish. Heat a saucepan and cook onions with oil until softened. Add tomatoes, salt, sugar and bay leaf cooking for 15 minutes. Cool then puree.

In a bowl combine ground meats with bread crumbs, grated cheese, egg, parsley and garlic. Form into tiny meatballs, about the size of your thumb. Add meatballs to pureed tomato sauce and cook for 8 minutes, set aside.

Heat a skillet with 1-tablespoon of butter and sauté shallots till softened. Add spinach, ricotta, ¼ cup grated Parmesan cheese, milk and heat through. Set aside.

Preheat oven to 400°. Have a pan of boiling water ready. Parboil 3 sheets of pasta at a time. Cover the bottom of the prepared pan crosswise with the pasta. Using a rubber spatula spread some ricotta mixture on top of noodles and spoon a ladle full of tomato sauce and meatballs. Sprinkle grated Fontina cheese and Parmesan cheese over the tomato sauce. Continue for 4 layers. Your final layer will be just tomato sauce and grated cheeses. Cover with foil and bake for 30 minutes.

Rest lasagna for at least 15 minutes and serve with the remaining tomato and meatball sauce.

© Diana Albanese top

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Pasta with Large Spicy Meatballs

Serves 8- 10

Tomato Sauce

 

5 tbs.. olive oil

1 large onion, finely chopped

2 cloves Garlic, finely chopped

3 cans Italian Tomatoes, 1 lb. 12 oz. each

1 small can tomato paste

2 bay leaves

2 Tbs.. Italian oregano

3 Tbs.. Parsley

1 tsp. sugar

2 tsp. salt

1/2 tsp. pepper

 

Combine Olive oil, onion and garlic in a preheated pan on medium heat. Sauté until the onion is translucent. Add the remaining ingredients and simmer for 2 hours. Stir occasionally.

 

Meat Balls

 

2 lb. lean ground beef

1/2 lbs. ground veal

1/2 hot or mild Italian sausage, as to your taste [if you can't find ground, buy the links and peel off the casing.

1 large onion, finely chopped

3 cloves garlic, finely chopped

2 eggs

8 slices white bread

3/4 parmesan or romano cheese finely grated

1/2 cup parsley

3 tbs.. sweet basil finely chopped

1 tsp. pepper

 

The trick to great meat balls aside from the ingredients is in the preparation.

 

Sauté the onion and garlic in a medium heat, preheated pan with a covering of olive oil until translucent.

 

Cut the crust from the bread and dice into cubes. Wet the diced bread with water and maintain enough moisture to hold a ball shape. Place the bread in a large bowl. Add eggs and mix until most of the bread is not lumpy. Add cheese, parsley, basil, and pepper. Mix well.

 

Add the meat and prepare to get messy. Mix the meat with the rest of the ingredients (Use your clean hands to mix). Mix until the result is consistent. Now roll enough meat mix to make an 1 oval ball about the size of 2 golf balls. Continue until all the balls are rolled. Makes about 30 meatballs.

 

Preheat a frying pan or skillet on medium heat, and cover the pan with olive oil. Once the pan is at max heat add the meat balls. Brown each side almost to a dark brown color. Don't burn. Turn and repeat the browning. Set aside. If you want to add some or all to the sauce. Wait until the last 1/2 hour that the sauce is cooking before adding the meat balls.

 

Use your favorite pasta and follow the directions, about a 1/4 lb. per person. Cooks in about 10 min from a boil. Less if the pasta is fresh.

 

© Robert Paratore top

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Skewered Veal with Grilled Onion & Bay Leaves
Serves 6

1 pound veal cutlet, pounded thin
¼ cup onion, chopped
½ cup parsley
¾ cup plain bread crumbs
¼ cup olive oil plus 2 tbsp. Salt and freshly ground black pepper
1 small onion, quartered
12 whole dry bay leaves
6 metal skewers

Preheat oven to broil at 475°. Set a rack on the highest level. Cut veal into 3 x 3 inch squares. In a shallow pan combine chopped onions, parsley, breadcrumbs, and ¼ cup oil. Season with salt and pepper. On a work surface lay out the veal squares. Spread 1 teaspoon of mixture on each veal piece and roll up. Use two skewers to hold the veal rolls securely. Alternate with bay leaves, veal rolls and onions quarters. When finished press the veal rolls into the remaining bread crumb mixture. Oil a baking sheet and place the skewered veal rolls in it. Cook for 4-5 minutes on each side.

© Diana Albanesetop

Osso Buco with Jerusalem Artichokes
Serves 6

2 tbsp. olive oil
½ cup Wondra Salt and freshly ground black pepper
6 two-inch thick veal shanks, ½-¾ lbs. each
3 medium carrots, peeled, cut into ½ inch dice
1 medium onion, cut into ½ inch dice
1 celery rib, cut into ½ inch dice
2 garlic cloves, minced
3 anchovy fillets, mashed
1 cup dry white wine
1½ cups chicken broth
1 cup drained Italian plum tomatoes, chopped coarsely
1 bouquet garni
2 fresh sage
2 fresh thyme
1 bay leaf wrapped with leek & tied
2 pounds Jerusalem artichokes or sunchokes, peeled & cut into 1 inch pieces

Preheat oven to 350° In a shallow dish combine the Wondra with salt and pepper. Heat the olive oil in a large casserole. Tie the shanks with string. Dredge the shanks on all sides with the Wondra and cook over medium high heat until browned about 10 minutes on each side. Remove using a slotted spoon and set aside in a dish. Put the vegetables in the casserole and cook for 8 minutes until soften. Add the anchovies and cook for another minute. Add the wine reducing it, scraping loose the brown residues stuck to the bottom and sides of the pot. Return the veal shanks to the casserole and add the broth, tomatoes and the bouquet garni. The liquids should come up to two thirds of the way up to the shanks. If it does not, add more broth. Brings the liquids to a simmer and cover tightly. Place in the lower third of the oven. Cook for one hour. Turn and baste the shanks and add the Jerusalem artichokes. Cook for another hour. When the osso buco is done, transfer to a serving platter. If the liquids in the pot are too thin place the pot over a burner on high heat and reduce the sauce. Season with salt and pepper to taste. Pour the sauce over the shanks and serve.

© Diana Albanese 1999 top  

Veal Marsalla

8 veal cutlets pounded thin
1 lb. mushrooms
1 large clove of garlic peeled and crushed
1 can chicken soup (broth)
1 can marsalla wine. ( use broth can)
1 egg

Directions:

• Scramble the egg in a small bowl
• Dip cutlets in egg then into Italian bread crumbs on both sides
• Saute veal cutlets in a lightly olive oil coated frying pan and set aside
• Saute mushrooms and garlic in a lightly olive oil coated frying pan. Add broth and wine and bring to a boil. Prepare the veal in an oven pan to fit the veal side by side. Pour the musrroom and broth/wine mixture over the veal. This should marinate over night in the refrig. for best results. Bake the veal for 1/2 hour at 350 degrees uncovered.

© Frances Paratore 2000 top  

Broiled Chicken Au Poivre

Serves 4

1 tbsp. black peppercorns
½ tbsp. white peppercorns
3 tbsp. Dijon mustard
1 tbsp. Worcestershire sauce
¼ cup grapeseed or canola oil
4 split chicken breasts with ribs, weighing total of 3 lbs.
4 tbsp. butter
2½ tbsp. shallots, finely minced
1 tbsp. green peppercorns packed in brine, drained and rinsed
4 tbsp. heavy cream

Squeeze of fresh lemon juice to taste
Salt to taste

Crush black and white peppercorns with a rolling pin.

Place in a bowl large enough to hold all the chicken.

Add one tablespoon of mustard, Worcestershire and oil and mix to combine.

Place chicken in the bowl and turn in marinade. Marinate for 10 minutes. Adjust oven shelf so chicken is 5 inches from broiler. Preheat oven to broil. Place chicken skin side up on a rack in a broiler pan. Broil for 7 to 8 minutes on each side. After 15 minutes chicken skin will start to burn, shut off broiler and finishing cooking in 400° oven.

Cook for a total of 30 minutes. When juices run clear chicken is done. Transfer to a platter.

Discard rack and drain pan of cooking fat. Set pan on stovetop. Turn the heat to medium and add the butter. When melted add shallots, stirring often until lightly browned.

Add green peppercorns and cook for 1 minute.

Add remaining mustard and the heavy cream stirring until blended and heated through.

Transfer sauce to a small bowl. Adjust seasonings with salt and lemon juice. Whisk until sauce is well incorporated. Drizzle sauce over chicken and serve.

© Diana Albanese 1999 top  

Porchetta (pronounced 'por-KEH-ta')
Serves 4 - 6

Ingredients:

4 - 6 fresh Sage leaves
3 - 4 sprigs fresh Rosemary, leaves only
3 - 5 cloves garlic, peeled
1-1/2 Bay leaf
Salt & freshly ground black pepper
1 - 2 Tbs. Olive Oil
3 - 3 ½ Lb. Boneless tied (PORK LOIN)
Salt
3 - 5 Tbs. Olive Oil

Chop:

Herbs, garlic, salt & pepper

Add:

Olive oil to the above and make the mixture into a paste.

Untie the pork loin and lay flat, with rough side facing up.

Baste with the herb mixture and ground black pepper and re-tie the roast.

Put the roast in a heavy pot just large enough to fit and
add enough water to barely cover it and add 1 Tbs. salt and bring to the boil.

When the water boils, lower the heat to a simmer

Cook until the water boils off.(Aprox. one hour). Then add some olive oil to coat
the bottom of the pan, and cook over medium heat.

When the roast develops a crust remove to a warm platter and allow it to rest for
aproximately fifteen minutes before serving.

© Diana Albanese 1999 top

Desserts

1.Sfinge 2.Zabaione 3.Cannoli 4.NY Cheese Cake 5. Harvey Wallbanger Cake Shop New Cooking Aids   Return to Sicilian Recipe Main Menu

 

Sfinge with Honey Almond Sauce

Serves 6, about 24 Sfinge

1 pound whole milk ricotta

3 large eggs beaten

3 tablespoons sugar

4 teaspoons baking powder

1 cup sifted all-purpose flour

¼ teaspoon salt

2 cups vegetable oil or Crisco

 

In a large bowl, mix ricotta, eggs, sugar and baking powder. Set aside for 1 hour.

Add flour and salt to the ricotta mixture. Stir till blended.

Using a deep pot or wok add oil and turn heat to medium.

When the oil is hot, take a large teaspoon of batter. Carefully slip it into the pot. Fry about 6 fritters at a time. Do not overcrowd the pot. You may need to readjust the temperature of the oil from time to time. While the fritters are cooking, carefully roll them over so they brown on both sides. They should puff up like little balls. Using a perforated spoon, take the fritters out and drain on paper towels.

Honey Almond Sauce

½ cup honey

Zest of 1 lemon

¼ cup blanched almond slivers, chopped & toasted

In a small saucepan, over low heat add honey and zest. Heat the sauce till it is lukewarm. To serve, place 3-4 Sfinge on a plate and drizzle honey lemon sauce on top. Sprinkle with almonds.

© Diana Albanese back to top

Zabaione with Red Berries
Serves 6-8

8 egg yolks
½ cup fine quick dissolving sugar
1 cup Marsala or sweet sherry
1 pound sliced strawberries or fresh raspberries
½ cup shaved chocolate

In the top of a double boiler, beat egg yolks and sugar with a wire whisk or hand held mixer until thickened. Beat in the wine and place over hot water and beat until tripled in volume and very thick and foamy. Place sliced berries in the bottom of tall glasses or sherbet cups and spoon the zabaione over. Top with shaved chocolate.

© Diana Albanese back to top

Sicilian Cannoli

Shells:

2 cups of all-purpose flour
2 tbsp. shortening 1 tsp. of sugar'
1/4 teaspoon of salt
3/4 cup of Burgundy wine
Vegetable oil or shortening for deep frying
Egg white beaten lightly

Combine the flour, shortening, sugar and salt in a mixer and gradually add the wine. Mix until stiff dough is formed. Form into a ball, cover with plastic wrap and let the dough stand at room temperature for an hour.

Cut the dough in half and using pasta machine roll out a thin sheet, about 1/4-inch thick. Cut the dough into 4-inch circles. You will need 3 to 4 metal tubes that are made for cannoli. Heat up the oil or shortening in a large deep pot. Wrap the dough around the metal forms and seal with a little egg white.

Drop one or two.of the tubes at a time into the hot oil and fry until the dough is a golden brown color. I usually slip off the metal tubes, after frying the shells for a few minutes. This cooks the inside of the shell. Set the shells aside to drain on paper towels and to cool. Repeat this procedure until all the shells are made. Shells can be stored in an airtight container for 3-6 months.

Ricotta Filling:

1 1/2 pounds of whole milk ricotta, drained through cheesecloth
1/2-cup confectioners sugar
1/4 teaspoon of cinnamon
1/2 square of unsweetened chocolate,chopped
1/2 tablespoon vanilla
3 tablespoons chopped citron peel

In a large bowl combine ricotta with confectioners sugar, cinnamon, chocolate, vanilla and citron. Chill the mixture in the refrigerator before filling the shells. Fill the shells and smooth evenly at each end of the shell. Sprinkle the shells with additional confectioner's sugar. Refrigerate until ready to serve.

© Frances Paratore

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New York Cheese Cake

This is not Italian per say, however coming from New York, this cake was a personal favorite.

All ingredients should be at room temperature.

Crust:

2 cups of honey gramcrackers crushed and mixed with 1/4 cup melted butter.Then coat the bottom of a 9 inch spring pan with the crackers.Set aside.

Preheat oven to 350 degress

3 - 8 oz pkg. cream cheese
1 pint sour cream
1/2 pint heavy cream
4 eggs
11/2 cups sugar
1 tsp. vanilla

Directions:

• Soften the cream cheese by mixing by hand
• Add 4 eggs and blend by hand or low speed on a mixer
• Add sour cream and heavy cream to mixture and continue to blend
• Add sugar and sour cream and blend well for 10 -15 minutes on a low setting
• Pour mixture into the set aside spring pan, and bake for 1 hour
• Turn off oven and let the cake sit in the oven for an addtional hour.
• Don't open the oven until the 2 hour has past then remove and let cool.

© Frances Paratore

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Harvey Wall Banger Cake

1 -Yellow Cake Mix
1- Cup Veg. Oil
1 Small Box Vanilla Instant Pudding
2/3 Cup Orange Juice
1/4 Cup Vodka
1/4 Cup GaIliano 4 Eggs -one at a time

Add all ingredients.
Beat 4 minutes.
Bake in buttered Bundt Cake Pan at 350 degrees for 50 -55 minutes.

Topping:

1 cube of butter
1/4 Cup Water
1/4 Cup Galliano
1 Cup Sugar
1/4 Cup Orange Juice

Mix together in a sauce pan and bring to a boil. Pour over cooked cake while still in pan Invert cake onto plate.
*let set aprox. 30 minutes
* DO NOT W AIT ANY LONGER AS CAKE WILL SWELL & BE DIFFICULT TO REMOVE FROM BUNDT CAKE PAN

© Jack Jaggard

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