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 now available in a hard cover and in Kindle on Amazon. If you live in the USA, you can order it now from my website. I will personally inscribe and sign the book for you, just leave instructions. www.leecasazzacooking.com...Buon appetito!
Syllabub is a mousse-like dessert popular in Europe in the 17th through the 19th centuries. One of the earliest written recipes for syllabub dates back to 1655 in the book "The Compleat Cook" by a British author. The dessert is made with wine, cider, or brandy. I added espresso to give it an Italian flavor and chocolate. . .because it made it even more delicious!
½ cup hot espresso ¼ cup dark chocolate or semi-sweet chocolate chips
½ cup granulated or light brown sugar
½ cup brandy Grated zest of 1 orange
2 cups heavy whipping cream
Orange zest strips, for garnish
In a small bowl, combine the hot espresso, chocolate, sugar, orange zest, and brandy.
Stir well, cover with plastic wrap and let sit on the counter until cool.
When espresso mixture is cool, pour heavy cream into a large bowl and whip until medium-firm peaks form.
Spoon out about ½ cup of the whipped cream into another bowl, to use for garnish.
Slowly mix the coffee mixture into the large bowl of whipped cream.
Spoon into glasses and refrigerate until well chilled.
Top with a dollop of whipped cream and orange zest strips.
Serves 4 to 6 (depending upon the size of your serving glasses)
The French have the omelette, the Spanish have the tortilla de patata, and the Italians have the frittata (frittate, plural in the Italian language). A Frittata is an egg dish that can be served for breakfast, brunch, lunch, dinner, or a midnight snack. Make it your own frittata by substituting a few of the ingredients with a few of your own favorites. Be creative!
2 oz diced pancetta or 4 slices good quality bacon, diced
8 to 10 cremini or white mushrooms, wiped clean and sliced
2 t extra-light olive oil or avocado oil
2 medium potatoes, peeled and diced
1 large shallot, cut in half and thinly sliced
4 T unsalted butter
8 large eggs
1 cup whole milk ricotta cheese
½ cup fontina cheese, diced
¼ cup grated Parmigiano-Reggiano cheese
2 T chopped fresh basil leaves, divided
Sea salt and freshly ground black pepper
Preheat oven to 350 degrees F.
In 10 or 12-inch ovenproof non-stick skillet, cook the pancetta or bacon over medium heat until crisp.
Remove with a slotted spoon and set aside in a bowl.
Discard all but a couple of teaspoons of the grease, and add the mushrooms.
Cook over medium heat until the mushrooms are golden brown, about 12 to 15 minutes, stirring often.
Remove mushrooms to the bowl with the pancetta or bacon.
Add the potatoes to the skillet, cover, and cook, for 10 minutes, stirring a couple of times.
Remove lid, raise heat to medium, and cook potatoes another 3 to 5 minutes until golden and crisp.
Lower the heat, add the shallot and cook a couple more minutes.
Season with salt and pepper.
Meanwhile, in a large bowl, whisk the eggs, then stir in the ricotta, fontina, Parmigiano, and basil.
Season to taste with salt and pepper
Return the mushrooms and bacon to the skillet, add the butter and let melt.
Adjust heat to low and add the beaten egg mixture.
Place the skillet in the center of the oven and bake the frittata until it is golden brown, about 25 minutes.
The frittata should be mostly firm in the middle, but don't cook until center is dry.
In my cookbook, I have two recipes for Sicilian Gelato. Sicilians use cornstarch as a stabilizer instead of egg yolks. This gelato reminds me of the lemony flavors of the beautiful Amalfi Coast.
Turn off or stop churning your ice cream maker before it gets to the thickness of ice cream. Scoop into a container and freeze until ready to serve. Before serving, take the container of gelato out of the freezer and let sit on your counter for 15 minutes. This softens the gelato to the consistency of gelato in Italy. Gelato is ideally served with a gelato spatula instead of an ice cream scoop.
3 cups whole milk
1 small vanilla bean, split lengthwise and scraped
Peel from 2 organic lemons or carefully washed lemons
4 egg yolks
¾ cup granulated sugar
In a medium saucepan, bring 2 cups of the milk, lemon peel, and vanilla bean to a simmer.
Turn off heat and let sit.
In a small bowl, whisk the egg yolks along with the remaining 1 cup of milk and sugar.
A little at a time, stir into the hot milk mixture.
Return the pan to heat and slowly simmer, whisking until mixture thickens slightly about 3 to 5 minutes.
Let cool for 30 minutes, then pour through a fine mesh strainer into a covered container and refrigerate until completely chilled.
When cold, pour into a gelato or ice cream maker and freeze according to manufacturer’s instructions.
Another Serving Idea: To serve as affogato "drowned in coffee".
Put a scoop of gelato in a cup or small glass. Add one or two shots of espresso and enjoy!
Italian Giardiniera can be served as a small salad or spread on grinders, subs, hoagies, heroes, or muffuletta sandwiches. This is so easy to make and so very delicious! Golden Peperoncini can be found in a jar in your supermarket near the olives and pickles. To save time, there is also Deli-Sliced Golden Peperoncini.
1 small head cauliflower
1 medium onion
4 medium carrots, peeled
4 stalks celery
2 red bell peppers, stems and seeds removed
2 green bell peppers, stems and seeds removed
1 12 oz jar Golden Peperoncini or Deli-Sliced Golden Peperoncini
1 12 oz jar pimento-stuffed green olives
4 cloves garlic, minced
1 T freeze-dried or dried oregano
1 t red pepper flakes
1 ½ cups white vinegar
½ cup extra-virgin olive oil
2 t sea salt
2 t ground black pepper
Using a large cutting board, cut the core off of the cauliflower, remove the florets, cut or break into small pieces, and transfer to a large bowl.
Dice of the onions, celery, red bell peppers, green bell peppers, and transfer to the large bowl.
Pour the juice of the jar of peperoncini into the bowl.
Cut off the stems and chop the peperoncini, (if using the whole Golden Peperoncini) then transfer to the bowl.
Drain the olives and discard the juice.
Slice the olives and transfer to the bowl.
Add the garlic, oregano, red pepper flakes, vinegar, olive oil, salt, and pepper.
Stir to combine and transfer the salad, using a large slotted spoon, into 3 sterilized quart size jars with seals.
Evenly divide the juice between the three jars.
Wipe off rims with a clean cloth and screw on tops.
Store in your refrigerator for at least 3 days for flavors to develop. Bring to room temperature for olive oil to return to its original consistency. Shake to combine, before using.