Italian Snow Balls (Palle di Neve)

Nothing says Merry Christmas, then a plateful of these wonderful treats.   They look like snow balls.  Once baked, they should be soft and melt away in your mouth.  Texture is everything.  These Buttery treats are ready in no time.  Just takes a few ingredients.  Many of you make these buttery cookies with Pecans due to their abundance and availability in the United States.  Truth be told, you can even make them with strictly, good quality flavoring.  These are made Regionally in Italy and are made with almonds.  I had some Walnuts on hand and that worked out fine. 
Whichever way, they will always be finished in a hurry because you just can't eat one.  
From Our house to yours, wishing each and every one of you a very, Merry Christmas ! Buon Natale!  

 Ingredients:  Makes about 20-24 cookies
One stick of good quality, unsalted butter
A pinch of salt
2/3 cup confectioners sugar plus about a cup for decorating 
3 teaspoons vanilla  (use the appropriate flavoring if using almonds)
one cup plus 1/4 unbleached flour
one cup plus 1/4 cup chopped nuts. I used Walnuts
3 tablespoon good brandy or Bourbon.  I used good, Kentucky Bourbon as it gives these cookies a sweet smell, all their own.
Method:
Line, one large baking sheet with parchment paper
Preheat your oven to 325 bake
(It's is very important that you do not over bake these balls, or they will flatten like cookies.  Cooking time and oven temperature is everything).

In a standing mixer, cream your butter and sugar, then salt.  Add your extract, flour and nuts.   Add your liquor, last and mix until your dough comes together.  It should all just take about a few minutes.
Roll out some dough into your hands and form into a one inch or so ball.  Place on the parchment lined baking sheet.
Bake for 12 minutes in the center rack of your oven.
While cooling, sprinkle some confectioners sugar over the cookie.   When cool enough to handle, place some additional sugar into a Ziploc and gently place your cookies inside.   Roll them around until they are completely covered in sugar.  Using a Ziploc, cuts down on the mess.  You can save the sugar for another batch.

 I wonder if anyone will notice, a few are missing. 
Buon Natale Everyone!

Sicilian Amaretti Cookies (Almond Cookies)

Get ready~ These almond cookies will take you back in time for sure! Consistency is everything here. I tested three recipes, with slight variations.  I do not think my grandmother or mother were worried to much about exact amounts.  They just cooked.  My mother said I should have added some Pinoli~ hehe I thought I would keep these Sicilian~
This is a great holiday cookie.  You can make it as large or as small as you like.  My first intention was to prepare a small enough cookie to make my chocolate Truffles.  That did not happen until the third try. (That is a future post).  
 Make sure your batter is thick and sticky but not runny. If you need to, add more ground almonds.  If you are using almond flour, add some freshly ground almonds as your batter should look more like cormeal rather than flour. 
Preheat your oven to bake: 350 degrees.   

INGREDIENTS:
5 CUPS OF SLIVERED ALMONDS/ SHOULD YEILD 3 CUPS OF FLOUR.  Grind in your food processor for about 30 seconds or so.  Your ground meal should resemble corn meal.  It is not necessary to sift anything but you can.  I sifted my powdered sugar.  If you see any larger pieces of almonds on the bottom of your mixing bowl, just save those for another recipe.  Be sure you have 3 cups of ground meal.

3 cups almond / meal/ or almond flour
1 cup plus 3/4 cup confectioners sugar/ sifted
4 large egg whites/ whipped to stiff peaks with 1/2 teaspoon almond extract
 In a bowl combine your flour and confectioners sugar.  Whip your egg whites with a pinch of your confectioners sugar and add your almond extract.  Set aside.  Combine your flour/sugar mixture into your egg whites and with a spatula mix gently, a little a time.  Keep going until your mixture is thick, sticky and combined.  It should be somewhat dry.  Do not worry.  This is normal.  If its to runny, add more almond flour.  It must mix and come away from the sides of your bowl.  Do not worry if you are adding up to a half a cup of flour or more.   This method is very dependent on what you see and how large your eggs really are.  This will vary. Do not panic.  It will work.
On a parchment lined baking sheet, use a teaspoon and spoon a helping of your batter onto your baking sheet.  They should be equal to 2 teaspoons, but you can make them as large or as small as you like. Just remember to watch them in the oven.  Continue, two inches apart, as fast as you can.  I actually rolled it in my hands into balls, like you would meat balls. They should hold together.  Be sure and place your hands in some almond flour before handling your cookie batter.  They won't stick to your hands as bad.  You don't want it to be runny or your cookies will be to flat.  They will still be good. This is what happened on this cookie.   Continue and bake for 15 minutes at 350 degrees or until your cookies are very lightly golden.  They will burn easily so be careful and take care to keep an eye on them.  When you see cracks across the tops, they are done.

BATTER

                             

They must cool completely before handling them.  Give them at least 15 minutes to cool or they will break.   Sprinkle some powdered sugar on top and serve~ Buon Appetito.

Pasta with Lentils (Pasta con Lenticchie)

I had my share of Lentils growing up.  They say eating Lentils brings great wealth.  
For this recipe, Italian or French lentils are in order.  Lentils from China that are all over the markets just won't do.   You need tiny green lentils from France or tiny brown Lentils from Umbria, Italy.  They are the best kind. 
Give two cups of lentils a rinse, then leave them in a bowl with water covering them by two inches.  Italian lentils from Umbria are best as they are smaller and full of flavor.  They also cook faster and do not require soaking overnight.  
Wait 30 minutes.  Your bad lentils will float to the top.  You might find an occasional rock floating away on  the top too.  Skim these away and set aside your bowl.  You will even begin to notice your Lentils have expanded some.  Do not worry.
In a deep pot, large enough to accommodate your soup, heat 3 tablespoons of olive oil. 
Add:
3  carrots diced (about one cup)
2  celery stalks diced (about one cup)
One large red onion ( about one cup diced red onion)
one clove of garlic chopped
one teaspoon of salt plus some additional to taste
4 optional sausage links. 
1/2 pound of shell pasta (This will go a long way in bowls later.  This is enough for 6 people).
 Saute them in olive oil right in your soup pot until browned but not cooked through.   Remove them from the pot and continue with your vegetables.   You can return the sausages whole to the pot after your liquid is added and your soup is left to cook.
(Slice the sausage before serving in bowls).

Place all of the above ingredients in your pot.  Saute and medium/low until your vegetables are fragrant and "sweating."  This should take a good 8-10 minutes.  Continue mixing, add your Lentils.  Add another teaspoon of salt.  Saute for another 5 minutes.  At this point you want to add 8 oz of diced tomatoes and their juice.   One 1/2 cup of white wine.  Let the wine reduce for 5 more minutes.  Keep your heat on medium and add 7 cups of water.  Your lentils should be covered with liquid by about 2 inches.  Set your lid ajar and let your lentils boil away for one hour.  Keep a watchful eye that your liquid doesn't completely evaporate.  If it looks dry, add another cup of water.  After about an hour your lentils should be quite thick.  At this point you can add some dried pasta directly to your pot.  Follow cooking directions.  (Any shell will do or break some spaghetti in little pieces).  Let your pasta cook right in your soup.  If you are not comfortable with this, you may cook your pasta separately.  I like to cook everything in the same pot as your pasta will take on all that wonderful Lentil flavor.   Serve in large bowls with crusty bread and garnish with Parsley.  Buon Appetito.
Special Hints:  You may use stock for your liquid. I do not since it seems to mask the flavor of the lentils.  Salt and pepper is always to taste~ enjoy!
Special Note no.2, I like to use red onion as it is sweeter and easier to handle in the kitchen.   These onions cook rather quickly in this recipe and retain good sweet flavor.
Special Note no.3, You can even add a few raw sausages before adding your lentils.  I do not.  Follow your steps above accordingly and add 30 minutes to your cooking time as you will need to cook your sausages in your pan before adding your lentils and your liquid.  You will need to remove your sausages before adding your pasta to your soup. You may even have to add one cup of water.   This is not necessary but will be delicious too. Buon Appetito! 
(More pics later).

Baked Pasta with Mushrooms, peas and Bechamel

I love Pasta bakes, don't you?   You can get this ready a few hours ahead, dab with butter and keep covered until it's time to go into the

oven.  How simple can that be?
This recipe serves a good amount.  Make it a one dish meal,  any weekend night. It makes a beautiful impression too if you are having company for a crowd.

Ingredients:  One pound of Pasta with a wide center like Rigatoni
One pound of assorted, cleaned,  mushrooms.  It's better to brush the dirt off and wipe with a paper towel.  Mushrooms retain lots of natural liquid and shrink when cooking.  Use any combination of mushrooms.  I used  baby Portabella.
2 cups of green peas (blanched) and optional
2 cups of Bechamel (recipe  below)
2 tablespoons chopped white onion
several pats of butter  (thin slices (6)) to add to your baking dish.
Salt for your pasta water (2 tablespoons)
one teaspoon of pepper.
One cup plus extra for serving of Parmigiano Reggiano Cheese
A handful of Italian parsley to decorate your plate (optional)

Method:   Put a 6 qt pot of water to boil.  Add salt.   While it's getting ready to boil,  place your oil in a large skillet/saute pan and heat up.
Add your onion, a pinch of salt and cook until fragrant.
Add your cleaned, sliced mushrooms, to the hot pan and toss.   After about 5 minutes, add the white wine and let evaporate and reduce until all the liquid is almost gone.  You don't want the pan completely dry.

  Add your peas to the pan and toss and set aside.  Add additional salt and pepper if you like.
Place your pasta into the boiling water and cook.  In the meantime, heat 2 cups of milk until hot but not boiling.   Meantime, melt 3 tablespoons of butter in large, deep skillet.   Do not burn your butter.   If you burn anything, you will have to start over as it will effect the overall outcome and taste of this dish.  Carefully add one tablespoon of unbleached flour at a time to your butter and mix with a wooden spoon.   You will notice the Roux will slightly change color.   At this point, turn your heat off and carefully add your hot milk a little at a time and keep mixing in a circular steady motion.  You will notice your mixture will thicken some.   Keep adding your milk until your mixture has thickened like a cream.   If it's to thin, heat your pan slowly and keep mixing.  If it's to thick, add a little milk, a tablespoon at a time.    Add a pinch of Nutmeg and a teaspoon of salt.
Trouble shooting/  Be sure to use a flat skillet  (that has a slight rim on it), that will help your Bechamel Aerate while cooking (advice  the Late, Great, Marcella Hazan gave me, when I posed a question to her via Facebook).

To assemble your Pasta bake.  Drain your pasta  a little before-al Dente mark.   About 4 minutes before it would normally be cooked.  Your pasta will continue to cook in the oven, covered.   Do not worry.  Mix the pasta  in a bowl with your mushrooms and peas.   Place a  1/2 cup of Bechamel on the bottom of your baking dish.   I use about a 10 inch baking dish.   Pour about a quarter of your pasta mixture into a bowl and place some more Bechamel on top.  Sprinkle your layer with Parmigiano Reggiano and repeat the process until you are at the top.  Pour your remainder of your Bechamel across the top.  Sprinkle with your remainder of your Parmigiano Reggiano Cheese and place your butter slivers across the top and cover.

Bake in a preheated, 350F degree oven for 15 minutes.  Uncover and bake until golden, about 15 minutes more.
Serve hot.  Buon Appetito!

Pasta al Forno (Pasta baked in the oven with Ham, Bechamel, Asparagus and Mozzarella)

This baked pasta is so delicious you will find yourself making excuse's to cook again.  Pasta is pre-cooked for several minutes, drained and added to bowl where bechamel, mozzarella, parmigiano, cooked ham and cut up asparagus are added and mixed.  Poured into baking dish and baked in the oven.  This beautiful dish serves up perfect every time.  The tricky part is the bechamel,  but with a little practice and patience, you can do it too.  A meal in a pasta bowl.  Buon Appetito

Ingredients:

Preheat your oven at bake 350 degrees

One baking dish large enough to acommadate  your assembled ingredients.

1 pound of cooked ham, sliced thick. You should be able to get pieces.  Cube into small pieces and set aside.

1 cup Parmigiana Cheese

8 oz of Mozzarella sliced thin

1 pound of asparagus, trimmed (woodsy bottoms thrown away), blanched in salted water with a pinch of baking soda. *The baking soda will help the asparagus retain it's bright green color after it's baked.  Cut into small pieces and set aside the tips for serving later. Set aside.

Additional tablespoon of butter/ cut into tiny pieces for the top

For the Bechamel: 

3 tablespoons flour

3 tablespoons butter

2 plus 1/2 cups whole milk heated (until bubbles form around the edges)

Pinch of salt

Pinch of nutmeg

One pound tubular pasta such as Rigatoni or Mostaccioli

Heat your milk in a pan.  In another 3 quart pan, place your butter and heat on low. Let it melt slowly. When you butter is melted add your flour one spoon at a time and combine, stirring constantly.  Do not let you flour turn dark. If you see this happening, you will have to start again.  The idea here is to form a Roux that will act as a thickening agent for your cream.  At this point, turn your heat off and begin adding your hot milk a little at time and combine.  You will notice as you stir that your bechamel will thicken.  Keep adding your liquid until finished.  Your result should be a creamy consistency that should coat the sides of the pan.  Add a pinch of salt and a pinch of nutmeg and set aside to cool slightly

Cook your pasta for 5 or so minutes in boiling water.  You do not want to cook any further as your pasta will cook while being baked in the oven.  Do not overcook.   Reserve a few tablespoons of starchy water.  Drain and set aside.

Into a bowl: Ham, asparagus pieces,  3/4 cup Parmigiano and half the mozzarella slices. Add your drained pasta (still hot), and mix.  Add 1/4 cup of your Bechamel in the botttom of your baking dish and spread.  Add your reserved Bechamel to your bowl with your pasta and mix gently.  Pour into your baking dish.  Spread evenly and add sprinkle of  your reserved Parmigiano, evenly distribute  mozzarella cheese across the top and dab with your butter pieces across the top.  Bake in the oven covered for 25 minutes on 350.  Remove the cover and bake for 10 minutes more. Look for the top to turn golden. Be careful not to burn.  (The steam from the covered baking dish will cook your pasta).  Remove from oven and let rest 10 minutes before serving in pasta bowls.  The dish is hearty and goes a long way. Add your reserved Asparagus tips and serve.   Buon Appetito.