You are here: Rue's Kitchen • Cucina/Recipes
Rue's Kitchen
Cucina Casalinga Abruzzese (Abruzzese Home Cooking)
This following recipes for Canneloni, Italian Wedding Soup, Osso Buco, Chicken with Tomato and, White Clam Sauce are remarkably identical to mine, that is my Abruzzese family recipes, but since I didn't have to type them up, I am more than happy to credit the author: http://www.dellarocchetta.com. ~Rue
Cannelloni
Make crepes and stack and put aside covered lightly.
4 eggs
1 cup flour
½ cup milk
½ tsp salt
½ cup chicken stock
1…
Roccoco’
farina kg. 1
zucchero gr. 800
mandorle leggermente tostate gr. 600
acqua tiepida gr. 400
scorza di arancia e cedro canditi gr. 200
pisto gr. 25 (cannella, noce moscata, chiodi di garofano, pepe bianco)
ammoniaca per pasticceria gr.5
buccia grattugiata di mandarino e arancia
Preparazione
* tritare meta' delle mandorle e, insieme a quelle intere, unirle a tutti gli altri ingredienti impastandoli con l'acqua tiepida
* lasciare riposare l'impasto per 30 minuti
* ricavare dall'impasto tanti bastoncini…
Sfinge de San Giuseppe
INGREDIENTS:
* 1lb. ricotta cheese
* 1/2 cup sugar
* 1 tsp. vanilla
* 6 eggs
* 2 cups SELF- RISING flour
DIRECTIONS:
Mix ricotta cheese with sugar, vanilla and eggs.
Mix in Self-Rising flour and beat until smooth
Heat oil to 370 degrees.
Drop mixture by tablespoons a few at a time.
Remove from oil when they reach a golden brown.
Drain on absorbent paper.
Sprinkle with confectioner's sugar, cinnamon sugar or honey.
Best when…
Strufoli
INGREDIENTS:
* 2 cups sifted flour
* 1/4 teaspoon salt
* 3 eggs
* 1/2 teaspoon vanilla
* 1 cup honey
* t tablespoon sugar
* 1 tablespoon tiny multicolored sprinkles
DIRECTIONS:
Set out deep fat fryer; heat to 365 degrees.
Place flour and salt into a large bowl. Make a well in the center of flour. Add the eggs, one at a time, mixing slightly after each addition. Add vanilla extract. Mix well to make a soft dough. Turn…
Zuccherini or Zuccarini
INGREDIENTS:
* 7 cups flour
* 6 tsp. baking powder
* 1-1/2 cups butter
* 1-1/2 cups sugar
* 6 eggs
* 1 large eating orange and the grated rind
* 1/2 cup orange juice
DIRECTIONS:
Cream butter and sugar together. Add eggs, rind and orange juice using electric mixer. With a wooden spoon, add flour and baking powder (that has been sifted together) a little at a time until it is all mixed well. Knead about two minutes. The dough will be…
Nonna Leone’s Cuccidati
Filling:
1 8oz pkg dried Mission figs hard tips removed
1 8oz pkg Mejool Dates stones removed
1 cup raisins
3/4 cup honey
1/4 cup brandy
1 teaspoon finely grated fresh orange zest
2 tablespoons orange marmalade
1 teaspoon finely grated fresh lemon zest
1 tablespoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 cup sliced/blanched almonds ,chopped and lightlytoasted
3/4 cup walnuts, chopped and lightly toasted
1/2 of the Large Hershey Bar - (6 - 8 oz size) coarsely chopped
…
Mostaccioli (Italian Spice Cookies)
INGREDIENTS:
COOKIES
* 2 sticks plus 4T margarine
* 2 cups sugar
* 1 pint half & half
* 6 cups flour
* 1 tsp baking soda
* 1 T cloves
* 1 T cinnamon
* 8 T cocoa
* 2 cups chopped walnuts
* 2 cups raisins
FROSTING
* 1 lb. box confectioner's sugar
* 2 T margarine
* 1 tsp vanilla
* Milk as needed.
DIRECTIONS:
Aunt Elsie’s Holiday Cookies
INGREDIENTS:
* 3/4 c. shortening
* 1/2 c. granulated sugar
* 3 eggs
* 2 tsp. vanilla
* 3 cups flour
* 4 tsp. baking powder
* Speck of salt
DIRECTIONS:
Cream shortening and sugar together. Add eggs one at a time. Beat well. Add vanilla. Sift flour, baking powder and salt together and add gradually to the creamed mixture. Mix well. If dough is too dry, add 1 to 3 tbs. of milk. Dough must be sticky. With fingers dipped in oil…
Zabaglione
INGREDIENTS:
* 8 Egg Yolks
* 1/4c. Granulated Sugar
* 1 c. Marsala
* 2 T. Brandy
* 1 T. Cold Water
DIRECTIONS: Beat egg yolks and sugar til light and creamy. Add Marsala
and Brandy, beating constantly with a wooden spoon. Add the water and mix well.
Pour mixture into top of double boiler, and cook over a slow fire until custard
thickens, DO NOT LET IT BOIL. Pour into sherbert or wine glasses.
Serve hot or cold. Serves 8.
…
Pink Grapefruit Granita
For the best color and flavor, I use Texas Ruby [also called Ruby Red] grapefruit. It gives a deep pink color and a sweet flavor.
6 or 7 medium sized grapefruit
1/2 cup [125ml] water
1 cup [250g] sugar
Mint sprigs
Orange zest strips for garnish
1. Set your freezer on its highest setting.
2. Squeeze the juice from the grapefruit and strain to produce a clear
juice. You need 3 to 3 and 1/2 cups [750-875ml] juice.
3. In a saucepan…
Cassata Siciliana
INGREDIENTS:
* 1 3/4 pound whole milk ricotta
* 2 cups sugar
* 5 squares baking chocolate (or equivalent of semi-sweet chips)
* 1 pound candied fruit
* 4 pounds pistachio or pine nuts, chopped
* 1 pound pan di spagna (traditional Italian sponge cake)
* 1/2 cup favorite liqueur (Maraschino, Amaretto, etc.)
* confectioners sugar
* ground cinamon
DIRECTIONS:Beat the ricotta in a large bowl until smooth, dissolve the sugar with two or three tablespoons water and heat gently until it just begins…
Granita di Limone (Lemon Ice)
Granita di Limone (from Great Italian Desserts by Nick Malgieri)
2 cups water
1 cup sugar
2 cups freshly squeezed lemon juice
Combine water and sugar in small nonreactive saucepan. Bring to boil,
stirring
occasionally to dissolve sugar. Cool syrup. Strain lemon juice into syrup
thru a very fine strainer, to eliminate puop and tiny seeds. Stir well to
combine.
Pour mixture into nonreactive gratin dish or roasting pan and place in
freezer. When mixture starts to freeze, stir it every 10 minutes,
scraping the granita…
Sanguinaccio
INGREDIENTS:
* 3 quarts pork blood
* 1-1/2 pounds raisins
* 1-1/4 pounds sugar
* 1 pound mixed nuts & chestnuts
* 3/4 pound rice--cooked
* 2 oranges with all rind
* 1 pound figs
* 1 teaspoon red pepper
* 1 teaspoon black pepper
* 2 tablespoons salt
* bay leaf
DIRECTIONS:
Mix all and bake in oven for one (1) hour.
COMMENTS:
This pudding was made when the hogs were slaughtered on the farm. Although…
Rue’s Cannoli
These are remarkably just like the cannoli I used to buy at my favourite bakery in my home town. The difference between these and the Cannoli Siciliani is that they contain chocolate chips instead of candied fruits.
I use cannoli shells purchased already made from my local Italian food importer and I make the filling myself from scratch using the following recipe:
Drain 1 kg of ricotta in the refrigerator overnight by placing it in a sieve over a bowl and covering…
Rue’s Orange Almond Biscotti
This recipe makes beautiful dense biscotti that withstand the hottest espresso.
Yield: 48
Ingredients:
Orange Almond Biscotti
1 1/2 cups whole almonds
11 eggs (extra large)
1 egg yolk
2 1/2 cups sugar
1 tsp pure vanilla extract (I use a little more)
approximately 6 cups all purpose flour (for dough that's firm, but not dry)
1 tsp baking powder
zest and juice of one orange
1 tsp cinnamon (or to taste, I like lots!)
dash of salt
Rue’s Pizza Rustica Napoletana
Thanks to the gorgeous Stregoneria Italiana forum, my recipe was not lost!
Pizza Rustica Napoletana
Neapolitan Country Pie
For the Crust:
2 Cups All Purpose Flour
4 Oz. Cold Butter, cut in 1/4" pieces
2 Large Eggs
1/2 Tsp. Salt
1 Tbsp. Sugar
Mix flour, salt and sugar on work surface. Add the butter and using the tips of your fingers, mix it until the pieces of…
Rue’s Sugo Per Maccheroni
2 cans Italian tomatoes (6 cups) broken up and squished by hand.
1 1/2 cups chicken stock (or vegetable stock)
1/2 large sweet vidalia onion
2 bay leaves
6 tablespoons olive oil
Heat a large sauce pan and add olive oil just before adding the diced onion and bay leaves. Turn the heat down to allow the onions to sweat. Add chicken stock and simmer 5 minutes. Pour tomato puree and stir well. Boil on medium heat with the…
Ossa di Mortu
Ossa di Mortu, or Bones of the Dead: There are many versions of the Bones of the Dead, cookies Italians make for the Day of the Dead, November 2. This one is Sicilian, and made from the same almond paste used to make Easter lambs.
INGREDIENTS:
See Below
PREPARATION:
"A treat for November 2, which is a children's holiday" says Pino Correnti, who goes on to say that it's traditional in eastern Sicily to make skulls and tibias with a very white dough that contrasts sharply…
Bones of the Dead or Finocchietti
>From Kyle Phillips
Bones of the Dead or Finocchietti -- Uosse de Mort o Finocchietti
Bones of the Dead or Finocchietti, or Uosse de Mort o Finocchietti: There are many versions of the Bones of the Dead, cookies Italians make for the Day of the Dead, November 2. This is a version is from Basilicata, the instep of the boot that's just east of Calabria. The recipe makes quite a number, and they keep well.
INGREDIENTS:
10 cups (1 k) flour
2/3 cups…
Ossa da Mordere
>From Kyle Phillips,
Your Guide to Italian Cuisine.
Bones of the Dead (For Chewing), or Ossa di Morto (Ossa da Mordere): There are many variations on Bones of the Dead, the cookies Italians enjoy on November 2. This recipe is from Piemonte, and more specifically the cities of Biella, Vercelli and Novara. You'll need:
INGREDIENTS:
2 1/2 cups (250 g) flour
4 ounces (100 g) hazelnuts (use hazelnuts from Piemonte, if you can find them)
4 ounces (100 g) almonds
…
OSSA DEI MORTI
by Kyle Phillips
When I first saw the movie ET in a Florentine theater back in the early 80s, the Halloween scene with all the kids running around in costume fascinated my Italian friends. It wouldn't today, because the holiday is beginning to catch on, though as a distinctly adult affair that gives grownups a chance to dress up and party -- in short, as a second Carnevale.
Other than some of the costumes (a bare-chested pair of demons, male and female, come to mind….), there's no connection between the Italian celebration of Halloween and…
Rue’s Zeppole di San Giuseppe
Rue's Zeppole di San Giuseppe
I use a basic choux recipe and cook the dough like below in a saucepan until it comes away from the pan. I then make large choux (about 3 inches in diameter) and bake them in the oven. Cool on a rack.
Then I split the puffs in half and stuff them with home made pastry cream (custard) and sour black cherry jam or cherry jam.
Zeppole
Makes 2 Dozen
…
PUMPKINS!!!!!!!
Hi lovely witch,
Went to your site, and found the yummy pumpkin recipe. I have been baking pumpkin pies coming out the ying yang in the past 2 weeks for perpetual Thanksgiving parties, which have now sadly come to an end. Anyway, I thought you might like my tip for making mashed pumpkin - it's super easy.
Place on foil lined pan, a 3 lb pumpkin. Roast in the oven at 350 F for 90 minutes or until soft. Let cool a bit. Peel off skin - like a banana…
Rue’s Orange Clove Cake
Preheat oven to 350 degrees
6 eggs
6 ounces canola oil
1 cup sugar
1 3/4 cups white flour
4 level cutlery teaspoons of baking powder
1 measuring teaspoon vanilla
2 measuring teaspoons orange extract
1/2 cutlery teaspoon ground cloves
the grated peel of one large orange
1 ounce of orange liqueur (Triple Sec, Cointreau... to name a couple)
Using an electric mixer beat the eggs and sugar until foamy. Add the oil,…
Calcionetti
Cookie Dough: Filling:
2 Eggs 1 lb. Chick Peas
1/4 Tsp. Salt 2 Cups of Walnuts
1/2 Cup Sugar 8 ozs. Seedless Raisins
1/2 Cup Oil 1/4 Cup Honey (or Molasses)
1 Tsp Vanilla 1/2 Cup Sugar
3 1/2 Cups Flour 2 Tbs Jelly (Grape)
1/4 Cup Cold Water 1 Tsp Cinnamon
Oil for Frying
Beat eggs, salt sugar, oil, and vanilla together
and work in the flour and water alternately
keeping the mixture smooth until dough is stiff.
…
Page 1 of 1 pages