Lemoncello
1L of Alcohol
9 Lemon (only the skins)
1kg of Sugar
2L of Milk
2 Tea bag full of Vanilla
Put lemon skins and alcohol in a large jar with a lid and keep the lid tight for 15days.
Put milk and sugar heat for 5 minutes
Add milk and sugar with skins and alcohol
Wait till mixture is cool
Then add vanilla
Then strain with cloth
Then refery or freezer
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La Florentine Panetonne: Specialty Italian Cake
This Panettone is a traditional Italian specialty cake which has been prepared from the finest ingredients according to an original old world recipe. Soft wheat flour, plump raisins and candied orange peels give La Florentine Panettone a uniquely delicious taste. Great for breakfast just toast and serve with butter or jam also you can substitute it for bread when making French toast. As a dessert. slice and serve with your favorite ice cream, or substitute for bread when making bread pudding.
Ingredients: Wheat flour, sultanas raisins, sugar, margarine (oils and vegetable fats, water, acidity corrector: citric acid), candied orange peels (orange peels, glucose-fructose syrup, preservative: sulphur dioxide), natural yeast, egg yolks, emulsifiers: mono and diglycerides of fatty acids, glucose- fructose syrup, milk proteins, butter, salt, flavors, dried skimmed milk
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Here is our selection of holiday gift boxes and baskets.
1. Feast of the Seven Fishes Gift.
3. Formaggio Champagne Gift Box.
4. Formaggio Balsamic & Honey Gift box.
6. Italy’s Premium Pasta Gift Box.
7. Reggiano Parmigiano Basket.
8. Grated Pecorino Romano Basket.
10. Pittsburgh Tailgate Party Box.
11. Pittsburgh Halftime Party Box.
13. Small Sliced Antipasta Gift Box.
14. Large Sliced Antipasto Gift Box.
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1. Smelts
2. Baccala
3. Calamari
4. Clams (canned or frozen)
5. Mussels in shells
6. Fresh anchovies
7.Octopus salad
8. Seafood salad
9. Sardines
10. Cuoco Pasta Con Sarde
11. Tuna
12. Anchovy paste
13. Bottarga
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Baccala Croquet Recipe
1/2lb baccala.. , (cod) skinless, boned, soaked in water for at least 2 days, changing water periodically, drain, pat dry, cube or chop.
1c cooked spinach, minced
½ c sour cream, 1 T. lemon zest
1 T. Dijon mustard, 1 tsp hot sauce
8 oz can French’s fried onions, crush
1 c fine breadcrumbs
2 T. ketchup, ½ Italian seasoning
2 T. grated parmigiano..
1 ½ c day old bread crumbs
¼ mayonnaise 2 eggs beaten
Combine all the above ingredients in a bowl, except fine breadcrumbs. Make croquettes. Roll in fine breadcrumbs. Pan fry or broil until golden on all sides. Make 12 to 15 depending on the size. Serve with marinara sauce..
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Stuffed Bell Peppers
1 1/2lb veal, ground once (or beef)
2 c cooked rice, ½ tsp hot pepper
1/3c onions, 2 cloves, garlic, minced
2T ketchup, salt and pepper
1/2c onion chopped
1/2c grated <a href=http://www.pennmac.com/items/3578//danish-fontina-cheese ><b>Fontina Cheese.</b></a>
2 eggs well beaten
12 bell peppers, cut top
1/4c <a href=http://www.pennmac.com/search?search=evoo><b>virgin olive oil.</b></a>
1/3c chopped flat leaf parsley
1c chicken broth, bread crumbs
Combine the first 9 ingredients in a large bowl. Using a spoon, mix just enough to blend. Stuff bell peppers. Place peppers in a large ovenproof buttered casserole, one deep, stuffing side up. Heat oil in a saucepan. Sauté onion until they are soft. Top the stuffed peppers with onions. Add broth and cover. Place casserole in preheated 350-degree oven. Bake for one hour or until the peppers are fully cooked. After 30 minutes, uncover, sprinkle top of peppers with breadcrumbs, and continue baking. Makes 12.
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½ cup extra-virgin olive oil.
8 small (baby) artichokes., trimmed, choke removed, and cut into thin wedges.
1 large red bell pepper, seeded and cut into strips
1 medium onion, chopped
3 cloves garlic
½ cup chicken stock.
½ cup dry white wine
Juice of ½ lemon
¼ teaspoon crushed red pepper
¼ heavy cream
1 pound fettuccine or linguine.“`
¼ cup grated Parmesan cheese.
Freshly ground black pepper to taste
Salt to taste (optional)
Heat the olive oil over medium heat in a large skillet. Add the artichokes, red pepper strips, onion, and garlic and cook 2 to 3 minutes, stirring frequently. Discard the garlic when it turns golden. Add the chicken stock, wine, lemon juice, and crushed red pepper. Reduce the heat to low, cover, and cook until the artichoke pieces are soft, about 15 minutes. Add cream and cook for another 5 to 10 minutes.
Meanwhile, cook the pasta.
Toss the pasta with the artichoke mixture, add the cheese, pepper, and salt and serve.
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Kremstal with Cacio de Roma
Cacio de Roma means “cheese of Rome”. It is made from sheep’s milk and has a warm finish. Its texture is similar to Machego, firm but not dry. Cacio de Roma is placed in sea salt for 24 hours and then aged in cellars for thirty days. Once finished aging, the sheep’s milk cheese has a mild balanced flavor with a hint of fruit. This wonderful sheep’s milk cheese goes well accompanied with other cheeses on a cheese board surrounded by fresh fruit and nuts. Cacio de Roma melts well, making it a brilliant addition to a Panini, pizza or shredded on top of your favorite pasta dish.
Image Provided by Dreadnought Wine
1 Litre bottle! Bright, herbaceous, clean and so very very versatile.
Keep one in your fridge for last minute dinner guests, or for yourself.
It goes with anything–spicy food, fried food, or no food at all!
Thank you Dreadnought Wines
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Picture Provided by Dreadnought Wine
Grinzing is a semi – soft, young, cow’s milk cheese from the country in central Europe known as Austria. Grinzing cheese is molded after Danish Tilsit and its taste is similar to a mild gouda. Made from past-skim, Grinzing goes well with fresh grapes and can also be sliced very thin for a twist on your traditional sandwich.
Recipe:
Dressing:
2 tablespoons sherry vinegar
1 teaspoon honey
¾ teaspoon kosher salt
Freshly ground black pepper
3 tablespoons Bellisimo Extra-Virgin Olive Oil
Salad:
1 pound of pitted and quartered grapes
1 teaspoon Bellisimo Extra-Virgin Olive Oil
Kosher salt and freshly ground black pepper
3 cups torn escarole leaves
1 bunch watercress, washed, dried, and stems trimmed (about 3 cups) / or 3 cups of cut red cabbage
4 ounces Grinzing cheese, thinly sliced
¼ cup slivered pecans
For the dressing begin by stirring the vinegar, honey, ¾ teaspoon salt, and pepper to taste in a large bowl. Gradually whisk in oil, starting with a few drops and adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Set aside.
For the salad, heat a grill pan over medium-high heat. Brush the grapes with Belissimo Extra Virgin olive oil and sprinkle with salt and pepper to taste. Grill the grapes until slightly soft. Cut the grapes in half crosswise and toss with the dressing. Set the grapes aside to marinate in the dressing for 15 minutes. (The salad can be prepared up to this point 1 hour before serving.)
Right before serving, toss the greens with the grapes and dressing. Divide the salad among 4 serving plates and scatter the Grinzing cheese and slivered pecans over the top. But you cannot forget the wine! Grinzing pairs well with Monmousseau Rose D’Anjou 2010.
Appellation: AOC Rosé d’Anjou; Loire Valley, France
Grape variety: chiefly Grolleau
Winemaking
The grapes are pressed straight after the harvest and only the first juice with the most condensed aromas is blended with the “free-run juice”.
The fermentation of this wine is maintained at a low temperature (14/15°C).
It is bottled at the beginning of the springtime to conserve its freshness and its bouquet.
Tasting notes
Color : pale pink, slightly salmon in color.
Nose : impressive red berry notes.
Palate : good freshness, a par excellence summer wine.
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Eggplant Parmigiana
1.5 kg (3lb 5 oz) eggplants (aubergines)
plain all purpose flour
330 ml (1 1/3 cups) olive oil
500 ml (2 cups) Penn Mac’s tomato basil sauce.
2 tablespoons roughly torn basil leaves
250g (1 2/3 cups) Mozzarella cheese.
100g (1 cup) Parmesan cheese.
Serves 8
Thinly slice the eggplants lengthways. Layer the slices in a large colander, sprinkling salt between each layer. Leave for 1 hour to extract the bitter juices. Rinse and pat the slices dry on both sides with paper towels. Coat the eggplant slices lightly with flour.
Preheat the oven to 180C (350F/Gas4) and grease a 32 X 20 cm (13 X 8 inch) shallow casserole or baking tray.
Heat 125 ml (1/2 cup) of the olive oil in a large frying pan. Quickly fry the eggplant in batches over moderately high heat until crisp and golden on both sides. Add more olive oil ass needed, and drain well on paper towels as you remove each batch from pan.
Make a slightly overlapping layer of eggplant slices over the base of the dish. Season with pepper. Spoon 4 tablespoons of Penn Mac’s tomato basil sauce. over the eggplant and scatter a few pieces of basil on top. Sprinkle grated mozzarella, followed by some grated Parmesan. Continue with this layering until you have used up all the ingredients.
Bake for 30 minutes. Remove from the oven and allow too cool for 30 minutes before serving.
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