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italian classics by francesca leone pan fried meatballs

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amount 1 ½ -2 lbs 1 ½ -2 cups 2 ½ pinch pinch teaspoon good handful 2 heaping cup ingredients 80 ground beef italian seasoned bread crumbs large garlic cloves chopped onion salt pepper red pepper flakes fine grated parmesan cheese eggs love mix all ingredients above into large mixing bowl with hands but not for too long or meat will be tough in a pan filled with 1.5 inch of canola oil o.o doesn t work well with high heat drop your choice sized meatballs in pan and roll around and let cook until all around has a nice crust finish off the cooking in a crock-pot or large pan in your sauce of choice serve over spaghetti or alone and enjoy this is my moms recipe of course leaving out the secret ingredient so there is no original source to post whole artichokes

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amount 1 1 cup handfull ½ 2-3 tbsp ½ cup 1 1 1 ½ cup lots of ingredients whole artichoke seasoned breadcrumbs grated parmesan cheese fresh squeezed lemon olive oil dry white wine large garlic clove water love after cleaning artichokes put in baking dish with your 1-1.5 cups of water and .5 cup of dry white wine already in bake at 400 deg for 15 minutes combine in a mixing bowl your breadcrumbs parmesan cheese olive oil and chopped garlic take artichokes out of the oven and lightly fill all crevices of artichoke with mixture bake for an additional 5-7 minutes in oven top with lemon juice and serve http ellenskitchen.com/recipebox/artichoke.html added my own tweaks to it also mama leone s homemade pasta sauce

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amount 3 tsp 2 1 ½ tsp 1 tsp 1 tsp 3 oz one 28 oz can heaping cup ingredients good olive oil garlic cloves crushed red pepper salt pepper tomato paste pastene kitchen ready tomatoes crushed love in a large sauce pan saute your chopped garlic in your olive oil and add your crushed red pepper low heat then add 3 oz usually one small can of tomato paste to that add your 28 oz can of tomatoes and stir let simmer the longer the better enjoy mama s family recipe no link needed polenta

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amount 4 ltrs 2 tbsp 2.2 lb plenty of ingredients water coarse salt traditional polenta flour love for 1000 g of polenta flour you need a big pan a copper cauldron for the purists containing 4 litres of cold water put the pan on the heat high heat only at this initial stage and immediately add the salt into the pan when the water is tepid add the flour gradually in italy we say to add the flour a pioggia that means like a gentle rain now whisk with energy for few seconds so that you prevent the forming of any lumps stir continuously for 30-40 minutes add cheese garlic mushrooms or anything else that pleases your pallet the finished product should look like the picture enjoy http www.italyum.com/italian-recipes/special-recipes/polenta.html caprese salad

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amount 2 1 package 10-20 3 tbsp 3 ½ tbsp 1 2 tsp 1 ½ tsp 5 lbs ingredients large or heirloom tomatoes fresh whole mozzarella fresh leaves of basil olive oil balsamic vinegar large chopped garlic coarse sea salt black pepper love slice tomatoes about ¼ inch thick slice the fresh mozzarella about the same slices or maximum ½ inch slices begin to layer tomatoes mozzarella and basil until its all used up drizzle your olive oil and balsamic vinegar across and sprinkle your salt pepper and garlic on

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top enjoy recipes source is my noggin struffoli amount 2 cups ½ tsp 4 tbsp 4 2 tsp 1 tsp ½ tsp 1 fluid oz ingredients flour baking powder sugar eggs vegetable oil lemon juice or vinegar vanilla extract limoncello

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3 3 ½ cups pan full handfull honey oil multi colored sprinkles and lots of love mix all dry ingredients together in a large bowl add all liquid ingredients except honey to dry to form a dough knead dough well to incorporate all ingredients.roll dough out in 1 4 inch round strips like pencils cut the pieces at small intervals with an angle cut roll the pieces in the palms of your hands deep fry balls until golden brown drain on absorbent paper heat honey in a deep pot until it starts to thin out and become pourable remove from heat add balls to the honey and toss to coat decorate with multi colored sprinkles http deep-fried.food.com/recipe/grandma-helens-struffoli-44525 salame dolce amount 6 oz ½ cup 5 oz 2 ingredients cookie crumbs vanilla works best for look like in the picture sugar melted butter egg yolks

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6 tbsp 1 oz 3 lbs unsweetened cocoa powder grand marnier® love melt the butter and let it cool beat the egg yolks with the sugar until it resembles cake batter add the melted butter and cocoa powder and more cocoa powder if you want it really dark crush the cookies in a food processor or with a rolling pin leaving some pieces a little larger than others so they resemble the fat in a salame form a salame-like shape and roll it in aluminum foil place in the freezer for 30 minutes or until firm unwrap and slice enjoy http www.divinacucina.com/salame_dolce.html pizzelles amount ½ cup cup ingredients shortening or butter sugar

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3 1 ¾ -2 cups 1 tsp 1 1 ½ pinch cup eggs flour baking powder amaretto liqueur salt love beat shortening until smooth gradually add sugar and beat well add eggs and amaretto liqueur and beat sift flour baking powder and salt into egg mix dough will be sticky soft for best results make a soft batter put dough into pizzelle press let cool and serve enjoy http www.cooks.com/rec/view/0,1718,148171-233195,00.html cannolis this recipe is for the filling shells can be bought or made

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amount ¾ cup ¾ cup ¼ cup ¾ tsp ½ tsp pinch 4 cups ingredients whole milk ricotta cheese drained overnight and squeezed dry with cheese cloth mascarpone cheese powdered sugar grand marnier ground cinnamon salt love mix filling ingredients together cover and refrigerate until ready to use at least a couple of hours use a ziploc cut the corner or pastry bag and pipe into the shells let the filling smoosh out of each end of the shells just a tad keep the cannoli refrigerated until dessert time or whenever you are ready to serve dip edges in chocolate chips crushed pistachios or sprinkle with powdered sugar enjoy http www.italian-dessert-recipes.com/cannoli_filling_recipes.html biscotti

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amount ¼ cup ¾ cup 2 tsp ½ tsp 2 1 ¾ cup ¼ tsp 1 tsp 1 1/2 lottsa ingredients light olive oil sugar vanilla extract almond extract eggs flour salt baking powder unsalted pistachio nuts love preheat the oven to 300 degrees f in a large bowl mix together oil and sugar until well blended mix in the vanilla and almond extracts then beat in the eggs combine flour salt and baking powder gradually stir into

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egg mixture mix in nuts by hand divide dough in half form two logs on a cookie sheet that has been lined with parchment paper bake for 35 minutes in the preheated oven or until logs are light brown remove from oven and set aside to cool for 10 minutes reduce oven heat to 275 degrees f cut logs on diagonal into 3 4 inch thick slices lay on sides on parchment covered cookie sheet bake approximately 8-10 minutes and let cool enjoy http allrecipes.com/recipe/cranberry-pistachio-biscotti/

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