Farfalle (butterflies or bowties) are one of my favorite pasta types. Serve with grilled salmon or chicken. . .even as a complete entree.
Big Mamma's Italian American Cooking
This is a collection of recipes from Teresa Lapetina Greco (Big Mamma), her daughter Elizabeth Greco Noviello (Mamaw), her granddaughter Marie Noviello Casazza and her great-granddaughter-in-law...Lee Casazza. My cookbook is available in a hard cover. Email me if you'd like to purchase one. They are only $15.00 plus postage. All photos are protected by copyright. Buon appetito!
Sunday, September 29, 2024
FARFALLE PASTA SALAD
Thursday, September 12, 2024
TUSCAN PANZANELLA SALAD
Panzanella roughly translates to bread (pane) small basket (zanella). This salad is especially wonderful when tomatoes are in season. If you want the salad to be a complete meal, add a can of rinsed and drained cannellini beans to the salad for protein.
Serves 4
Tuesday, August 27, 2024
LEMON SORBET WITH PROSECCO - Sgroppino al Limone
Traditionally, sgroppino is a refreshing aperitif that is said to have originated in Venice, Italy and is served blended, but this is another way to serve it as a dessert. With the abundance of lemons on the Amalfi Coast, I think it could have been invented there. This is so refreshing on a warm summer or autumn evening.
¼ cup chilled limoncello
Serves 2
ULTIMATE TIRAMISÙ
Tiramisù roughly translated means "pick me up" or "lift me up". It is a traditional dessert from Italy made with espresso, mascarpone cheese, whipped cream, Savoiardi (ladyfingers), and a custard called zabaglione. Every Italian mamma has her own recipe. I was fortunate enough to enjoy one made by my friend Giuseppina Cappiello in Positano.
Espresso Syrup
8 oz brewed espresso, or 2 T instant espresso powder dissolved in 8 oz boiling water
2 T marsala wine
Zabaglione
4 large egg yolks
½ cup granulated sugar
2 cups mascarpone cheese, room temperature
24 Savoiardi Ladyfingers
Cocoa powder, for dusting
Chocolate shavings, for garnish (optional)
In a medium bowl, mix together the espresso and marsala and let cool.
Make a double boiler by placing a heat-resistant bowl over a saucepan of barely simmering water.
Do not let the bowl touch the simmering water.
Beat egg yolks and sugar in the double boiler using a whisk or a hand-held electric mixer until tripled in volume, about 6 - 7 minutes.
In a large bowl, beat the heavy cream until stiff peaks form.
Gently fold the mascarpone mixture into the whipped cream until well combined.
Quickly dip half of the ladyfingers into the coffee mixture.
Place the ladyfingers on top of the mascarpone mixture.
Spread half of the mascarpone filling on top.
Dip the rest of the ladyfingers in coffee and arrange over the filling.
Spread the remaining mascarpone filling on top.
Cover and refrigerate at least 12 hours or up to 24 hours.
Let tiramisu stand a room temperature for about 30 minutes before serving.
Dust with cocoa and garnish with chocolate shavings, if desired.
Serves 9
Monday, May 13, 2024
CLASSIC CHICKEN PICCATA
Chicken Piccata is on the menu in most Italian restaurants, and it is so easy to prepare at home. The recipe originated in Italy with veal. Serve this with Risotto or pasta and a green salad.
2 boneless, skinless chicken breasts
Salt and freshly ground black pepper
2 cloves garlic, minced or pressed
½ cup dry white wine or dry vermouth
1 cup chicken stock
2 T capers, drained
3 T unsalted butter, room temperature
2 T chopped Italian parsley, for garnish
Dredge chicken in the flour mixture and set aside on a platter or pizza pan.
Heat the oil over medium-high heat in a large cast-iron skillet.
Add the chicken to the skillet and fry for about 4 minutes on each side, until golden.
Transfer chicken to a platter or pizza pan and set aside.
Add the garlic and cook another minute.
Add the wine to deglaze the pan while stirring.
Pour in the chicken stock and simmer a couple of minutes.
Stir in the lemon juice and capers and simmer 3 to 4 minutes, to reduce slightly.
Remove skillet from heat and stir in the butter and allow to melt.
Thursday, May 9, 2024
BAKED EGGPLANT PARMIGIANA
This recipe for eggplant Parmigiana resembles southern-style fried green tomatoes, with all the crunch, and they are not fried. You stack them together and bake a final time for about 10 minutes until the cheese melts. I was inspired to make it this way after I had (one stack only) for lunch at Ristorante Tre Sorelle (Three Sisters) in Positano, Italy.
Wednesday, February 28, 2024
PASTA & BEANS - Pasta e Fagioli
1 medium onion, diced
2 cloves garlic, minced
½ t red pepper flakes
½ cup dry white wine
2 T tomato paste
2 quarts chicken stock
1 sprig fresh thyme
1 bay leaf
1 (3-inch) piece Parmigiano-Reggiano cheese rind
2 (14 oz) cans cannellini beans with liquid
Salt and freshly ground black pepper
1 cup ditalini or ditali pasta
Extra-virgin olive oil, for drizzling
Freshly grated Parmigiano-Reggiano cheese
In a large pot or Dutch oven, fry the pancetta over medium heat until golden.
Add the oil to the pot and sauté the onion until soft and translucent, about 10 minutes.
Add wine and simmer 3 minutes.
Add tomato paste, chicken stock, sprig of thyme, bay leaf, and cheese rind.
Simmer 20 minutes.
Add beans and simmer 10 more minutes.
Remove the sprig of thyme, bay leaf, and cheese rind; season to taste with salt and
Add pasta and simmer another 5 to 6 minutes.
Serve with a drizzle of extra-virgin olive oil and some grated Parmigiano cheese.
Serves 4 to 6