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Old 05-18-2011, 10:10 AM   #276
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GRISSINI TORINESI (TURIN, PIEDMONT)

Grissini are a typical bakery product we use as a substitute for bread. They are best used with salame, and ham. Cut thin slices and wrap them around the Grissini.



INGREDIENTS:
White flour: 1 pound
Yeast: 0,5 ounces
Water: 9 ounces
Salt: 1 coffee spoon
Olive oil

PREPARATION
- Mix the yeast, 1,8 ounces of flour and as much warm water to create a smooth dough;
- Let it rest for 1 hour;
- Add the rest of the flour, hot water, salt;
- Work the dough until it becomes hard and stretchy, and on its surface start to form small bubbles;
- Make a cylinder, and stretch it to form a rectangle (4 inches x 16 inches);
- Let it rest until it doubles in volume;
- Cut small slices from the short side of the dough, and streth them with your fingers;
- Oil an oven pan, and oil them;
- Let them levitate for 1 hour;
- Bake them at 200C, until they become goldened and crispy.

ENJOY.
Great recipes by the way. But instead of "levitate" you should use "rise".

Hehe.
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Old 05-19-2011, 04:00 AM   #277
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Great recipes by the way. But instead of "levitate" you should use "rise".

Hehe.
Right. Thanks for contributing. ^^
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Old 05-19-2011, 01:33 PM   #278
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I wrap Proscuitto de Parma around grissini. Delicioso!
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Old 05-20-2011, 06:06 AM   #279
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I wrap Proscuitto de Parma around grissini. Delicioso!
Sure it is. ^_^ You have great tastes.
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Old 06-03-2011, 06:46 AM   #280
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PANELLE (PALERMO, SICILY)



INGREDIENTS:
Chickpea flour: 1 pound
Water: 50 fl oz
Salt: 1/2 spoon
Pepper
Parsley
Oil


PREPARATION:
- Mix carefully flour with water, salt and pepper;
- Cook in a pot to obtain a close compound, which won't stick to the pot;
- Add minced parsley;
- Shape the compound in thin rectangles (1/2 cm);
- Fry the Panelle in oil.

ENJOY
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Old 06-04-2011, 01:30 AM   #281
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TARALLI PUGLIESI (APULIA)



INGREDIENTS:
Flour: 2 pounds
Olive oil: 7 ounces
Salt: 0,4 ounces
Fennel seeds: 0,4 ounces
White wine

PREPARATION:
- Mix oil and flour;
- Add salt and seeds;
- Add the wine and create a smooth compound;
- Work it for 15 minutes;
- Take small parts of the dough and stretch them to 2 inches;
- Shape them like a ring and close the extremities;
- Boil in a pot 2 liters of water;
- Cook 10 Taralli at one time;
- Once they start floating, take them out and let them rest on a canvas;
- Bake them 180C for 30 minutes.

ENJOY.
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Old 06-04-2011, 04:54 PM   #282
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^I love these ^. I know fennel is traditional but there is a brand here that has yummy flavored ones too!
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Old 06-06-2011, 05:37 AM   #283
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^I love these ^. I know fennel is traditional but there is a brand here that has yummy flavored ones too!
The thing is, that there is no "traditional" recipe in Italian cooking, because our ancestors used to recycle the leftovers they had in the kitchen, and recipes have never been codified until XVIth Century. Probably every Italian family has its peculiar version of a dish. If you check my recipe for "Paciarela", which is a typical cake in eastern Milan, each town has its variation. Some use pine nuts, some don't, and so on.
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Old 06-06-2011, 03:36 PM   #284
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Lol, now I feel better about buying pizza flavored ones!
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Old 06-17-2011, 09:47 AM   #285
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Hey Jigen! Are you OK? It's been nearly two weeks and we're going into withdrawl. . .

- Jim
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Old 06-18-2011, 01:16 AM   #286
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Lol, now I feel better about buying pizza flavored ones!
I prefer the classic ones.
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Old 06-18-2011, 01:31 AM   #287
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Hey Jigen! Are you OK? It's been nearly two weeks and we're going into withdrawl. . .

- Jim
Just been busy with university, archery and aikido. I'll keep posting some more recipes in the next days. Here's the first one.

CARCIOFI ALLA GIUDIA



INGREDIENTS
8 Artichoke
Lemon Juice: 1 lemon
Olive oil: 1 liter
Pepper

PREPARATION
- Clean the artichokes;
- Eliminate all the purple parts with a knife;
- Put the artichokes in cold water for 10 minutes;
- Strain them and toss them, to open them;
- Spice the center with salt and pepper, and let them rest to absorb the spices;
- Warm the oil in a pot, enough to cover the artichokes;
- Cook the artichokes for 10 minutes;
- Strain them, let them cool down for 20 minutes;
- Open them, and shape them like an open rose;
- Now fry them again, one at a time, and upside down;
- Once they're done, take the artichokes out of the pan and let them strain on absorbing paper, and serve.

ENJOY
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Old 06-23-2011, 02:46 PM   #288
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Just been busy with university, archery and aikido. I'll keep posting some more recipes in the next days. Here's the first one.

CARCIOFI ALLA GIUDIA


I'm gonna try this, and be the hit of my next family gathering!
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Old 06-23-2011, 04:33 PM   #289
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I'm gonna try this, and be the hit of my next family gathering!
Let me know if they liked it. Personally, I never tried making Carciofi alla Giudia. ^_^
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Old 06-29-2011, 01:04 AM   #290
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CODA ALLA VACCINARA (LATIUM)



INGREDIENTS:

Bovine tail: 2 pounds
1 carrot
1 onion
1 branch of celery
Parsley
Garlic: 1 clove
Tomato Sauce: 1 bottle
White wine: 1 glass
Lard: 3,5 ounces
Salt and Pepper

PREPARATION:
- Skin and mince the vegetables, with garlic and parsley;
- Put the lard in a pot, and warm it;
- Brown the meat;
- Once the meat is browned, take it away, and yellow the minced vegetables;
- Add the meat, and wash with the wine;
- Let the wine boil off, adjust with salt and pepper, and cover it with tomato sauce;
- Let cook for 10 minutes, then cover with water;
- Let it boil for 4 hours;
Once the water is evaporated, serve.

ENJOY.
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Old 07-13-2011, 08:32 PM   #291
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Hey Jigen, I don't want to nag but . . . - Jim
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Old 07-29-2011, 11:31 AM   #292
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Old 08-09-2011, 01:55 AM   #293
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I would like to apologize to you lovely followers for being so absent lately. The fact is that, beside some health problems, I ran out of recipes. Nothing seemed to impress me enough, and after a little recipe, I remembered a laboratory I followed during my bachelor degree in history. It was called "Dining in the Middle Ages". The name explains all. So, I decided to post something more "exotic" than usual Italian recipes. This recipe comes from "Libro de arte coquinaria" ("Book on the Art of Cooking"), by Maestro Martino, XVth century. It's similar to a modern Italian recipe from Latium called "Stracciatella".

ZANZARELLI (10 servings)



Chicken broth: 2 liters
8 eggs
grated Parmigiano: 7 ounces
Breadcrumbs: 3 ounces
Saffron: 2 bags
Minced spices:
- Cinnamon
- Ginger
- Nutmeg
- Pepper

PREPARATION:
- MIx eggs, Parmigiano, breadcrumbs;
- Mix the saffron to the broth, and boil it;
- Once it starts boiling, add the compound and mix;
- Spice at your will, and serve.

ENJOY.
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Old 08-10-2011, 09:45 AM   #294
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Jigen, I hope you feel better soon. Thanks for all your recipes since you began the thread. I have missed your presence here and am glad to see you're back.
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Old 08-11-2011, 08:56 PM   #295
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That is one cool recipe, Jigen. We will be trying it.

Hope you are feeling better.

As I've said before, this thread is the most awesome-est thread ever.

Thank you!

- Jim
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Old 08-12-2011, 12:21 AM   #296
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Jigen, I hope you feel better soon. Thanks for all your recipes since you began the thread. I have missed your presence here and am glad to see you're back.
Thanks for the tough. ^_^ If you like my medieval recipes, I can provide more.
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Old 08-12-2011, 12:22 AM   #297
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That is one cool recipe, Jigen. We will be trying it.

Hope you are feeling better.

As I've said before, this thread is the most awesome-est thread ever.

Thank you!

- Jim
Thanks for the though. And thanks for following my thread.
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Old 09-09-2011, 04:29 PM   #298
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Default Italian Coconut Cake

Italian Coconut Cake
An oldie but a goodie

Cake:
3 1/2 cups shredded coconut
1/2 cup unsalted butter
1 cup vegetable shortening
2 cups sugar
5 eggs, separated
2 cups cake flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon pure vanilla extract

Frosting:
2 - 8 ounce packages cream cheese, room temperature
1 cup unsalted butter, room temperature
2 teaspoons pure vanilla extract
12 ounces confectioners' sugar
1 - 8-ounce jar seedless raspberry preserves

To make cake: Heat oven to 325F. Spray 3 8-inch cake pans with non-stick vegetable spray. Dust with flour. Spread coconut out on a cookie pan and bake about 3 minutes, toss and bake another 3 minutes, until coconut is lightly toasted. Set aside. Cream butter, shortening and sugar together until fluffy. Beat in egg yolks, 1 at a time. Sift together flour and baking soda. Add flour mixture and buttermilk alternately to the creamed mixture, beginning and ending with flour.
Stir in vanilla, 1/2 cup coconut. Beat egg whites until stiff. Fold into cake mixture. Divide batter between prepared pans. Bake in hot oven 40 to 45 minutes or until a toothpick inserted near center comes out clean. Invert on cooling racks until cool.

To make frosting: Whip together cream cheese, butter and vanilla. Gradually whip in the confectioners' sugar. When frosting the cake, spread frosting on top of bottom layer and middle layer. Spread raspberry on the bottom of middle layer and top layer. Stack layers. Frost top and sides. Press the remaining coconut on outside of cake.
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Old 09-13-2011, 07:31 AM   #299
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Italian Coconut Cake
An oldie but a goodie

Cake:
3 1/2 cups shredded coconut
1/2 cup unsalted butter
1 cup vegetable shortening
2 cups sugar
5 eggs, separated
2 cups cake flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon pure vanilla extract

Frosting:
2 - 8 ounce packages cream cheese, room temperature
1 cup unsalted butter, room temperature
2 teaspoons pure vanilla extract
12 ounces confectioners' sugar
1 - 8-ounce jar seedless raspberry preserves

To make cake: Heat oven to 325F. Spray 3 8-inch cake pans with non-stick vegetable spray. Dust with flour. Spread coconut out on a cookie pan and bake about 3 minutes, toss and bake another 3 minutes, until coconut is lightly toasted. Set aside. Cream butter, shortening and sugar together until fluffy. Beat in egg yolks, 1 at a time. Sift together flour and baking soda. Add flour mixture and buttermilk alternately to the creamed mixture, beginning and ending with flour.
Stir in vanilla, 1/2 cup coconut. Beat egg whites until stiff. Fold into cake mixture. Divide batter between prepared pans. Bake in hot oven 40 to 45 minutes or until a toothpick inserted near center comes out clean. Invert on cooling racks until cool.

To make frosting: Whip together cream cheese, butter and vanilla. Gradually whip in the confectioners' sugar. When frosting the cake, spread frosting on top of bottom layer and middle layer. Spread raspberry on the bottom of middle layer and top layer. Stack layers. Frost top and sides. Press the remaining coconut on outside of cake.
Thanks for posting.
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Old 11-29-2011, 12:08 AM   #300
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