Almond biscotti

Almond biscotti AbruzzoCibus.com

• 1 Cup Sugar
• 1 Stick unsalted butter (4 oz.), melted
• 3Tbsp Marsala or other sweet wine
• 2 tsp sambuca*
• 1 tsp vanilla extract*
• 1 Cup whole almonds with skins, lightly toasted, cooled and coarsely chopped if you like
• 3 large eggs, lightly beaten
• 2 ¾ Cups all-purpose flour
• 1 ½  tsp baking powder
• ¼ tsp salt

*These flavorings can be interchanged with brandy, grappa or limoncello, based on your preference.

Stir together sugar, butter and flavorings in a large bowl. Then stir in the almonds and the eggs. Stir in flour, baking powder, and salt until just combined. Chill dough, covered, for 30 min.

Preheat oven to 350° with rack in middle.

Using moistened hands, halve dough and form 2 (16 X 2-inch) loaves on a large baking sheet fitted with parchment paper. Or, form 3 smaller loaves for smaller biscotti.

Bake until pale golden, 20 – 25 min. Transfer loaves to a rack and cool for 15 min.

Cut loaves into ¾ inch slices using a serrated knife.

Arrange biscotti, with a cut side down, on the baking sheet with parchment paper, again, and bake until golden,

20 – 25 min. turning once, or less time if you prefer biscotti to be less crunchy. Transfer to rack to cool completely before storing.

Note: Keep in an airtight container at room temperature.  Biscotti will improve in flavor after 2 days.

Recipe: Polpetinne Cacio E Uova

Polpetinne Cacio E Uova (Cheese and egg dumplings) AbruzzoCibus.com

• 6 eggs
• 200 grs of old bread (white part only - hand grated)
• 600 grs grated of mixed parmesan and pecorino cheese
• chopped parsley
• salt & pepper
• garlic

Mix the above ingredients together in a bowl until fully blended. Form by hand into compact ovals or round. Sautee the balls with olive oil and when a little brown, add tomato sauce.

SAUCE

•  olive oil
• 1 medium brown onion, sliced
• 2 medium bell peppers, red and yellow, cut into strips
• 2 cloves of garlic, minced
• chopped tomatoes
• salt & pepper
• bay leaf
• rosemary

In the olive oil, sauté the onion, garlic and bell pepper until soft.

Add the tomatoes and salt and pepper.

Simmer 3/4 hour until the oil shows on the top of the sauce.

Add some WATER if dry and bring to a boil.

Drop in the dumplings. Cook and turn gently. They are finished when they are spongy.

Makes 8-9 DUMPLINGS

Recipe: Cavatelli aka: Gnocchietti

Cavatelli aka: Gnocchietti AbruzzoCibus.com

In some parts of Italy this pasta is also known as gnocchetti or seashells. The rolling and forming of the pasta is not done for aesthetic reasons. It is practical because the ridges and/or small pockets in the cavatelli help to pick up and hold the sauce.

• ½ cup of unbleached, all-purpose flour
• 1 1/2 cups of grano duro (durum wheat flour)
• 3/4 tbsp vegetable oil or olive oil
• 1/2 cup or more of hot water
• 1 tsp baking powder
• Pinch of salt

Use a fairly large mixing bowl. Put the flour  and salt into the bowl. Add the vegetable oil.

Make a well and form a pool of a little hot water. Add the baking powder and let it foam. Mix with a fork to combine. Add more water a little at a time as necessary. When the flour comes together start using your hands.

Mix thoroughly with your hands until the dough comes together in a ball.

If the dough feels stiff, add a bit more hot water. The dough should be quite soft and a bit spongy.

Take the dough out of the bowl and knead for 4 to 5 minutes.

Cut of a piece of the dough (about the size of a plum), keeping the rest covered with a towel. Stretch and roll this piece between your hands to form a tube-like shape.

Place the dough on your work surface and, with a very light amount of pressure, roll your hands over the dough to stretch and thin it out. Continue until you have used all of the dough.

Cut the pasta tubes into small pieces.

Roll the pieces down over the tines of a fork, with some pressure, to form the cavatelli.* The pasta is now ready for cooking.

Cook the cavatelli in plenty of boiling salted water for about 4 minutes. Test with your teeth. They should be cooked through but with a little resistance to the teeth. Because they are made without eggs, the consistency is different than that of pasta made with eggs.

Drain well. Put them in a large serving bowl. Pour the sauce over them and mix well.

Makes four appetizer-size portions.

*If you are lucky enough to have a cavatelli attachment to your pasta machine, the work is faster. You just feed the tube of dough between the rollers while turning the handle. The machine forms and cuts the cavatelli, ready for the boiling water.

Recipe: Fennel & Orange Salad

Fennel & Orange Salad AbruzzoCibus.com

• 2 Tbsp olive oil
• 1 Tbsp freshly squeezed orange juice
• 1 tsp. chopped fresh herbs (thyme, parsley, marjoram or chives)
• 4 navel or blood oranges, peeled and sliced into thin rounds
• 2 medium fennel, thinly sliced
• 2 medium red onions, thinly sliced
• 20 black olives (optional)

Mix together oil, orange juice and herbs in a small bowl. Set aside.

Overlap the slices of fennel, orange and onions on a serving platter. Drizzle dressing over the top.

Garnish with the olives (optional) and fresh parsley. Serves 6 to 8

Recipe: Braciole

Braciole AbruzzoCibus.com

• pork cutlet
• sausage
• slice of parmesan or pecorino cheese
• 1 tsp chopped parsley
• 1 clove garlic
• Pinch of salt
• Pinch of pepper
• Pinch of nut meg
• Bay leaf
• Rosemary
• 1 cup vegetable broth
• Tomato sauce

Lay the pork cutlet flat on a cutting board and pound it to make it thinner and more tender. Sprinkle with a pinch of salt, pepper and nutmeg.

Lay the piece of sausage at the very top of the cutlet and sprinkle with parsley. Roll up the sausage inside the cutlet to create a roulade. Close it in the center with a couple of toothpicks.

Sauté over medium heat with extra virgin olive oil until golden brown on all sides. Add chopped tomatoes or tomato sauce to the pan along with a bay leaf and some rosemary. Cook the sauce down for a couple of minutes and then add a cup of vegetable broth. Cover the pan and let the braciola cook in the sauce for about one and a half hours on low heat. Check periodically to make sure the liquid has not evaporated too much.

Recipe: Stuffed Artichokes

Stuffed Artichokes AbruzzoCibus.com

6 medium artichokes

Look for round artichokes (globe) with stems. The leaves should be pliable and not too spiky.   Lemons are the key to prevent discoloration. Prepare a large bowl of water with lemon juice.

Working one artichoke at a time, cut the stem off at the base of the artichoke leaving it flat so as to stand on it’s own, and rub with lemon. Slice the top off  almost half-way down and rub the cut surface with lemon. Trim by pulling off the outer two or three layers of leaves (or more) until you expose pale, tender leaves.  Using a melon baler or small spoon scrape out the fuzzy choke on the inside. Rub again with lemon and drop into the lemon water.

Peel the outside layer of the stems. Treat with lemon and drop into the lemon water*

Prepare the stuffing:

Dice the stems of the artichokes and sweat until tender and translucent with

• 6 tbsp. olive oil
• 1 med. white onion, chopped fine

Add:

• 3 garlic cloves, chopped fine
• ¼ cup fresh parsley, chopped

Transfer the mixture to a large bowl and mix with:

• 14- oz. fresh breadcrumbs
• 1 tsp. ground hot pepper (paprika)
• 1/3 cup grated  pecorino cheese  (parmesan/Romano)
• 6 basil leaves, chopped
• S & P
• Olive oil

The mixture should be just moist enough to form a cohesive paste when squeezed.

Carefully spread open the artichokes spoon the stuffing into the cavities.  Place the stuffed artichokes in a low casserole w/lid making sure they stand securely.  Pour about 1 ½ -inches of water into the pan. Drizzle with a few more tbsp. of olive oil. Cover and Simmer over a low to med. flame until the artichokes are tender. 30 to 45 min. depending on the size and the number in the pan. Baste occasionally with their juices.

Allow the artichokes to cool down . They can be eaten warm or at room temperature. The sauce is wonderful with fresh crunchy bread. Stuffed artichokes can be made a day ahead and refrigerated. Bring to room temperature before serving. They will be even more flavorful.

* Prepared artichokes (before stuffing) can be stored completely covered with their lemon water for up to a day in the  refrigerator.

Recipe: Involtini di Prosciutto con Arugula e Pecorino

Involtini di Prosciutto con Arugula e Pecorino (Prosciutto rolled with aruglula and pecorino cheese) AbruzzoCibus.com

• 8 to 10 thin slices of prosciutto
• 8 to 10 shavings of pecorino/parmesan* (from a whole piece)
• 2 bunches of arugula (washed with hard stems removed)
• 1/4 cup (60 ml.) of olive oil
• juice of 1/2 lemon (strained)
• salt and freshly ground pepper
• 15 cured black olives, pits removed (optional)

On parchment paper, arrange the prosciutto in a single layer.

Pour the strained lemon juice in a non-reactive bowl. Slowly drizzle in the oil, whisking constantly. Drop in the arugula, add salt and pepper and toss thoroughly.

Starting at one end of the slice of prosciutto place a small bunch of arugula. Add 1 shaving of cheese. Roll into a roulade making sure it remains intact.

Continue with the remaining slices of prosciutto. Arrange on a plate. Drizzle with olive oil and sprinkle with fresh ground pepper to taste. Garnish with black olives (optional).

SERVES 4 to 5

* In lieu of pecorino, you may use parmigiano, romano or grana cheese.

Tiramisu

TiramisuAbruzzoCibus.com

The name means "pick me up," and it does, indeed. There are many different versions of this popular dessert, but this is the true peasant version.

• 3 large egg yolks
• 2 Tbsp confectioners' sugar
• 1 Tbsp sweet Marsala
• 1 Tbsp water
• 250 grams (approx. 10 oz.) mascarpone cheese
• 1/2 cup strong coffee or espresso, cold and slightly sugared
• 12  lady fingers, broken into thirds
• 2 oz. combination of dark or milk chocolate, grated and dark cocoa

Beat the egg yolks and sugar together with an electric mixer until pale and thick. Slowly beat in the marsala and the water. Add the mascarpone, and beat until the mixture is thick and smooth. Next, drop three lady finger pieces in the bottom of each of  wine glass or other bowl shaped serving piece. Drizzle 1/3 to 1/2 of the coffee mixture over the lady fingers. Then, spoon in 1/3 to 1/2 of the mascarpone, and sprinkle with  the  chocolate mixture.

Repeat with one or two more layers (depending on the size of the glass) with the remaining ladyfingers, coffee, mascarpone, and chocolate. Cover and chill for 2 hours before serving.

Makes 4 to 6 servings, depending on the size of the glass.