Roasted Peppers
Homemade Roasted Peppers are a treat that I always love to have on hand. They are great for an antipasto platter, for sandwiches and even for a little snacking with some cheese and a piece of bread. Many people have jarred store bought versions of roasted peppers in their pantry. But once you see how easy this recipe is, you might never buy a jar again. Plus they are so good and you can control all the ingredients.
Recipe note, I add raisins and pignoli nuts to mine. I love the flavor but you can leave these out!
Roasted Peppers
(6 Servings)
6 Red Peppers
3 tbsp. Extra Virgin Olive OIl
3 Garlic Cloves - Sliced Thinly
¾ tsp. Salt
1 ½ tsp. Chopped Parsley
2 oz Golden Raisins
1 tbsp. Pignoli nuts
Preheat to 475 degrees and line a shallow baking pan with parchment. Place the peppers on the pan and put them in the oven on the top rack. Cook for about 50 minutes, turning the peppers about ½ way through cooking. You will notice the skins of the pepper will char.
Remove from the oven and put the peppers (drippings/pepper juices from the pan included) in a glass bowl and cover with plastic wrap for 30 minutes until cooled. In a small frying pan add olive oil and the garlic on the lowest flame possible. Bring the garlic to a slight simmer. Cook for 2 minutes and turn off the heat. Do not burn the garlic.
Use your hands to remove the stems, seeds and skin of all the peppers. Do not run under water; this will take away from the flavor. Save 1 tbsp. Of the pepper drippings.
Slice the peppers into strips and add to a bowl. Mix in the olive oil and garlic, salt, parsley, the tablespoon of pepper drippings/juice, raisins and pignoli nuts. Combine. Let it sit on the counter and marinate for at least 2 hours. Store in an airtight container for up to a week.
Stuffed Shells
Homemade Stuffed Shells is a great recipe for the holidays and you can even make it a day in advance.
Homemade Stuffed Shells
(Makes about 40 Shells)
The Sauce
½ cup Olive Oil
1 Onion, about 1 Cup Chopped
1 lb. Ground Pork
½ lb. Ground Beef
2 Ttsp. Garlic Pepper, I use McCormick California Style
2 ½ Tsp. Salt
1 ½ Tsp. Black Pepper
3 tbsp. Tomato Paste
3 28 oz Cans Whole Tomatoes, puree with a blender
2 Tsp. Parsley, chopped
¾ Cups Grated Pecorino Romano
½ Cup Fresh Basil, chopped
Filling
4 Cups Ricotta
½ Cup Fresh Parsley, chopped
1 Cup Grated Pecorino Romano
2 Eggs, beaten
2 Cups Shredded Mozzarella (shred yourself. Do not buy pre shredded)
½ tsp. Black Pepper
1 Box- Jumbo Shells
Method
Boil water in a large pasta pot and salt it.
In a large saucepan, heat up the olive oil to low/medium heat. Add the onions. Cook them for about 7 minutes on a low to medium flame until they become translucent.
Add the ground pork and beef. Using a wooden spoon, break up the meat into tiny pieces, like you would to make tacos. Cook the meat for about 10 minutes until it browns and is no longer pink.
Season with the garlic pepper, salt, and pepper. Then add the tomato paste. Cook for about a minute, mixing the tomato paste into the meat mixture.
Add the whole tomatoes that you have puréed. Cook the sauce for about 15 minutes. Add the basil, the chopped parsley, and the grated Pecorino. Combine well and simmer for 5 more minutes.
Boil the shells. The box had about 40 shells in it. Make sure the shells are al dente. I boiled mine for about 7 minutes. Drain when done and cool.
Preheat your oven to 375°.
In the meantime, make the filling. Combine the ricotta, parsley, Pecorino, eggs, ¾ of the mozzarella, and black pepper.
Coat the bottom of a few large oven safe shallow pan (I use Pyrex and needed 4 pans) with the sauce.
Stuff each shell with a heaping teaspoon of filling. Tip- use one hand to open the shell and the other hand to scoop the filling in it.
Then put the shell on top of the sauce, open side facing up. Repeat for each shell, leaving an inch between each shell.
Top each shell with more sauce, grated Pecorino and the remaining mozzarella. Cover with aluminum foil and bake for about 30 minutes. Remove the aluminum foil and put back in the oven and cook until golden brown.
Note you can make the shells a day in advance. But do not top with sauce and cheeses until ready to bake.
Chicken Rollatini
Chicken Rollatini are stuffed with prosciutto, mozzarella and spinach in a white wine mushroom sauce is a delicious meal that your whole family will love. And It is actually easier than you think, and is sure to impress your family and guests.
This chicken even can be prepped in advance. Just add the sauce and put it in the oven when you are ready to cook. So, it's great for dinner parties or holidays. Serve with a nice salad and maybe even some roasted potatoes as the sides.
CHICKEN ROLLATINI
(Serves 5)
10 Chicken Cutlets - thin
2 Eggs - beaten
3 Cups of Italian Bread Crumbs
10 Prosciutto Slices, thinly sliced (Optional)
8 oz. Low Moisture Mozzarella- ⅛ inch slices
1 Cup Low Sodium Chicken Broth
1 Cup Baby Spinach
1 Cup White Wine
3/4 Cup Lemon Juice
2 Tbsp. + ½ Cup Olive Oil
1 Tbsp. Fresh Chopped Parsley
1 ½ tsp. Salt
1 tsp. Pepper
5 Tbsp. Butter - sliced into 10 slices
4 Cups (12oz)- Baby Bella Mushrooms - sliced
Large deep Pyrex pan - I use a 13 x 9
Preheat the oven to 375°. Coat the bottom of the baking dish with 2 Tbsp. Of Olive oil.
First, you have to prep the chicken cutlets. Dip the chicken in the beaten eggs and then coat with the bread crumbs.
Once all the cutlets are coated with the bread crumbs, set up an assembly line to make up the rollatini. I like to lay out my cutlets, a few at a time on the counter.
Place a slice of mozzarella, and a few spinach leaves in the middle of the chicken cutlet.
Roll the cutlet up and place the open side down in the baking pan.
Continue this process until all of the chicken is rolled.
Tuck the sliced mushrooms around all the rollatini.
In a large measuring cup mix the lemon juice, 1/2 cup of olive oil, the chopped parsley, the broth, the wine, salt and pepper . Pour this mixture around the perimeter of the chicken cutlets. Place a piece of butter on each cutlet.
Cover the pan with aluminum foil and bake for about 35 minutes. The liquid will start to bubble.
Remove the aluminum foil and cook for another 15 minutes until the cutlets become golden brown. Serve.
Recipe Note: You can do the prep for this a day in advance up to the step where you place the mushrooms around the rolled chicken cutlets. When ready to cook proceed with pouring the lemon mixture around the cutlets and bake.
Easter Bread
From the time I was a little girl, my nonna always made Easter bread on Good Friday. Since her passing my family has kept this tradition alive. Like we do for Struffoli, we get together and make her recipe. It is an all day event filled with eating, laughing, and of course bread making.
This bread is great for an Easter breakfast or brunch. I love to slice it and spread some butter on it and have it with espresso.
A quick recipe note. The egg on traditional Easter breads in general, represents “rebirth,” Christ rising from the dead. The eggs used are raw eggs, colored with Easter dye, and then they cook during baking. But my grandmother in her later years left them out. So, if you don't have the time you can skip that step and just add the sprinkles, as the eggs are more for symbolism and aesthetics than overall taste.
Also, if you can’t find actual lard at a local specialty store, vegetable shortening works just as well.
Pane di Pasqua
(makes 2 to 4 round loaves)
Ingredients
4 Cup of Flour (Sifted)
4 tsp. Baking Powder
1 1/2 cups of Sugar
2 Eggs
½ Cup Lard/Vegetable Shortening, cut into small pieces
4 tsp. Vanilla
1 Cup Milk
2 Egg Yolks, beaten
Colored Nonpareil Sprinkles
Colored Easter Eggs, raw and then Colored
Method
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Sift together the flour, baking powder and sugar in a bowl. Pour this mixture onto a clean counter top in a circle and make a well with deep sides.
To the well add the eggs, lard/vegetable shortening and vanilla. Gently incorporate these wet ingredients with a fork, while keeping the walls of the well intact.
Then using the fork start working the flour into the wet ingredients very slowly. Again you want to keep the walls intact.
Start gradually adding the milk to the ingredients in the well, about a ¼ cup at a time.
Once all of the milk is added it is time to use your hands to knead the dough. You might have to add a little more flour to the surface if the dough gets too wet. Use your judgment. Then let the dough rest for 30 minutes.
Cut the dough in half and form into a round bread. You can cut the dough in quarters if you wish to make the breads smaller.
Place the dough on opposite sides of the parchment. If you are making 4 breads use two parchment lined baking sheets.
Put the egg in the middle of each loaf. Brush the top of the loaf with the beaten egg yolk, and evenly sprinkle the non-pariels over the top. Put in the oven for 40 to 45 minutes.
Please note if you are making the smaller breads the cooking time is 20 to 25 minutes. You will know the bread is done when it is golden in color and an inserted knife comes out clean.
Cool and serve. I like to slice and spread on some butter. If you used the egg, store in the refrigerator in an airtight container for up to 5 days. If you don't use the egg you can store it in an airtight container unrefrigerated. You can also freeze it , just make sure to cover well with plastic wrap and remove the egg.
Carrot Cake
The Best Carrot Cake recipe just in time for Easter. I don't consider myself a big baker. I get nervous to try new things, especially cakes like this. But most of the time after I try I find that it was easier than I thought. That is the case with this cake. This recipe is easy to do and will make you look like a professional baker. I promise! And it is perfect for Easter!
Ingredients
(Serves 10 to 12)
Cake
2 cups All-Purpose Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
½ tsp. Salt
1 ½ tsp. Ground Cinnamon
¼ tsp. Ground Cloves
3/4 tsp. Ground Ginger
¼ tsp. Ground Nutmeg
4 Eggs, room temperature
½ cup Sugar
1 ½ cups Packed Light Brown Sugar
1 cup Olive Oil
¾ cups Unsweetened Applesauce
1 ½ tsp. Vanilla Extract
3 cups Grated Carrots
1 cup Chopped Pecans, plus 3 tbsp. for topping the cake
Icing
16 oz Cream Cheese, room temp
½ cup Unsalted Butter, softened
4 cups Confectioners Sugar
1 ½ tsp. Vanilla Extract
1 pinch Salt
Preheat the oven to 350 degrees. Line 2- 9 inch cake pans with parchment paper and grease with olive oil.
In a bowl whisk the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg.
In a separate bowl, whisk the eggs. Then get in the sugar and brown sugar and whisk again until there are no lumps.
Next, add the olive oil, applesauce and vanilla.
Fold the wet ingredients into the dry. Combine and add in the carrots and pecans.
Divide the batter equally into the two cake pans and bake for 30 to 35 minutes or until a knife inserted in the middle comes out clean.
For the icing….in a mixer fitted with a paddle attachment add in the cream cheese and butter.
Beat until smooth, about 2 minutes then add in the confectionary sugar, vanilla and salt. Combine for 4 minutes.
When the cake is done remove from the oven, cool and remove from the cake pan.
When the cake is ready to be iced, take one layer of cake and put on a platter. Top it with the icing then add the other layer to the top.
Use the remainder of the icing to ice the cake.
Top with cake with the remaining 3 tbsp. of pecans and refrigerate for at least an hour before serving.
Can be made a day in advance and kept in the refrigerator.
Anginetti
Anginetti Cookies
Italian Anginetti cookies are soft, cake-like cookies that are so delicious you can’t stop eating them. Traditionally, these cookies are made for Christmas, Easter and weddings so I change up the sprinkles based on the occasion. I flavor mine with vanilla but many people use lemon. Those are very good. But this version is my favorite.
Ingredients
Makes about 55 cookies
The Cookies
3½ Cups All-Purpose Flour
2 Tablespoon Baking Powder
⅛ Teaspoon Salt
4 Eggs
1 Cup Sugar
1 Cup Vegetable Shortening
2 Teaspoons Vanilla Extract
Icing
2 Cups Confectioners’ Sugar
2 Tablespoons Butter, Melted
½ Cup Heavy Cream
¾ Teaspoon Vanilla Extract
Colored Sprinkles for Decoration (optional)
Method
Preheat the oven to 375° F. Line baking sheets with parchment paper.
In a bowl, combine the flour, baking powder and salt.
Using an electric mixer (or a hand mixer), cream the eggs and the sugar (about 2 minutes).
Add in the vegetable shortening and vanilla. Combine well and then gradually add in the flour mixture to form the dough.
Next, roll the dough into small balls (about a tablespoon each).
Place each ball about 1” away from each other on the parchment paper.
Bake for 11 minutes until the tops of the cookies begin to crackle a little and the bottom is light brown. Be sure to watch the clock. You do not want to overbake these. Remove from the oven and cool completely.
For the icing, mix the confectioners’ sugar, butter, heavy cream and vanilla in a bowl. If it is too thick, add in a little more cream.
Dip the top of each cookie in the icing and add sprinkles.
Serve.