Posted on 15th Jun 2011 @ 9:47 AM
- Mexican Empanadas
- Ingredients: For the dough: 2lbs. all purpose flour, 7 oz. shortening, warm water, salt. For the filling: 1 lb. ground meat, 4 chopped onions, 3 cubes broth, chili sauce, 3 tbsp. roasted flour (roast in a saucepan without oil), 3 hard boiled eggs (chopped), olives, raisins, oregano, salt, pepper.
Preparation: Mix the dough ingredients until obtaining a uniform consistency and color. Divide in 4. Work with each part in the smooth rollers starting with #1 until #5 in the dial, passing the dough twice on each #. Cut the dough in 4 inch circles. In a saucepan, fry all the ingredients with a bit of butter. place the filling in the center of each circle and fold, forming half circles. Fold the edges inward and seal with a fork. Fry in abundant oil or bake.
- Cream Cappelletti
- Ingredients: For the pasta: 14oz. all purpose flour, 4 eggs. For the filling: 5oz. turkey, 1.5oz. butter, 3oz. ham (chopped), 5oz. roast beef, 1 egg, salt, nutmeg. For the cream: 3oz. butter, 7oz. cream, 3.5oz. parmesan cheese, salt, nutmeg.
Preparation: Fry the turkey and beef in the butter. Mix all the filling ingredients in the blender. Prepare the dough stretching until #6 in the dial. Cut the pasta sheet in 2 inch squares. Put a teaspoon of the filling in the middle and fold in half forming triangles. Wrap the triangle around the finger sticking the side edges together, and the top edge downwards. Cook the cappelletti in abundant water and salt to taste. Meanwhile, mix all the cream ingredients in a saucepan at medium heat stirring at all times. Drain the pasta and mix with the cream.
- Seafood Spaghetti
- Ingredients: 14oz. spaghetti, 1oz. mushrooms, 1lb. mussels, 10oz. shrimp, 2oz. butter, 2 garlic cloves, 1 tbsp. tomato sauce, 4 oz. canned tuna, 2 tbsp. parsley, salt, pepper.
Preparation: Prepare the spaghetti following the basic recipe. Clean the mussels thoroughly. cook in a covered pot with a tablespoon of butter until they open; take out from the shells. Strain the liquid and boil the shrimp in it for 5 min. Remove, keeping the liquid. Fry the garlic in the rest of the butter. Remove and add the chopped mushrooms. Add the tomato and, very slowly the reserved liquid. When the sauce thickens, add the tuna, mussels, shrimp, salt and pepper. Mix with the cooked and drained spaghetti and sprinkle with parsley.
- Hake canelonni with saffron
- Ingredients: 12 sheets of cooked pasta , 12oz. hake, 20oz. bechamel sauce, few threads of saffron, salt, pepper, parsley.
Preparation: Prepare tha pasta with the basic recipe and cut in 5 inch square sheets. Cook in boiling water (preferably in a saucepan) and dry on a piece of cloth. Put 1/3 of the bechamel sauce in a saucepan and add the hake in pieces (without thorns or skin). Add salt and pepper, and keep in low heat. In another container, mix the saffron (crushed) with the parsley; mix this with the other1/3 of bechamel sauce. In a recipient place the bechamel with saffron, then over this sauce, the canellonni (filled with the hake). Cover with the rest of the bechamel sauce and put in the oven for a few minutes.
Discription:dessert Sevings:8 Ingredients:1 packet dry active yeast, 1/4 c warm water, 3 c. flour, 1 t. salt, 4 large eggs, beaten well, 3/4 c. ghee (see full listing of recipes) Melted ghee or butter , for serving warm honey.
Instructions: Dissolve yeast in the warm water. Into a large mixing bowl sift the flour and salt. Make a well in center of the flour mixture. Pour beaten eggs and the yeast mixture into the well in center of the flour mixture. Stir to blend and then kneed well. Slowly mix in the 1/4 c. warm melted ghee, continuously kneed dough throughout this process. Continue kneading until dough is smooth and elastic. if dough seems to dry add a small amount of water at a time. Flour your hands and dive the dough into 16 balls about the size of a large egg. On a lightly floured board place a dough ball and form into a very thin round shape, using the heel of your hand. A rolling pin may be used or your Trattorina's rollers. Brush a baking sheet with ghee. Place the completed round on the baking tray and brush well with melted ghee. Shape 7 more rounds. After completing each round place on top of the previous round, press the edges with fingertips and brush well with ghee. Repeat this process with the other 8 rounds . You will have 2 stacks on the baking sheet, be sure to brush the last round with the ghee. Let rest in a warm place for 45 minutes. Bake in a 350 degree Fahrenheit oven for 25-30 minutes until light golden brown. If you tap the base of the tray there should be a hollow sound to indicate the cakes are done.
Best way to eat:Serve hot with generous amounts of melted butter and warm honey on top Note: The traditional way of eating this is to break off pieces with the fingertips and dip into butter and honey that remains on the serving platter. It may also be served by cutting it into wedges and spooning butter and honey remaining on the serving platter over top.