World Recipes

Ribollita (Tuscan Vegetable Soup)

Ribollita literally means "re-boiled." It usually consists of leftovers that are reheated with the addition of beans. In Tuscany, olive oil is served as a condiment to be poured into the soup at the table.

1/2 cup dried cannellini beans
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 leek, chopped
3 tomatoes, peeled and chopped
3 cloves garlic
2 cups diced zucchini
1/4 pound green beans, topped and tailed
    and cut into short pieces
6 slices white bread
1 pound green cabbage, sliced
Olive oil
Water
Salt, to taste
Pepper, to taste

Begin preparation the day before you plan to serve the soup. Put dried beans in a pan with 1 1/2 pints of cold water and bring to boil. Turn off heat and leave beans to soak for 1 hour. Heat some olive oil in a large pan and add garlic, onion, carrot, celery and leek and saute gently for 5 minutes. Add drained beans, tomatoes and 3 pints cold water. Simmer gently for 1 hour or until beans are tender. Halfway through cooking beans, add zucchini and green beans. Refrigerate the soup overnight.

The next day cook cabbage in boiling water and re-heat soup. Put a slice of bread in the bottom of individual, warmed soup dishes. Drain cabbage and pile onto the bread. Adjust seasoning of the soup to taste and ladle into soup dishes. Serve with a jug of olive oil so that each person can pour some into their soup.

Ravioli

Tomato Sauce*
Ravioli Dough
3/4 pound ground beef
1 small onion, minced
1 (10 ounce) package frozen chopped
    spinach, thawed and well drained
1 egg
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
6 quarts water
2 tablespoons salt

Prepare Tomato Sauce and Ravioli Dough.

While dough is resting, cook and stir beef and onion over medium heat until beef is light brown and finely crumbled; drain. Squeeze any remaining moisture from spinach. Stir spinach, egg, cheese, 1 teaspoon salt and pepper into beef and onion.

Divide dough into 6 equal parts. Cover dough with plastic wrap to prevent drying. Roll one part of the dough as thin as possible on lightly floured surface into about 13-inch square. Trim edges to make a 12-inch square. Fold in half, and cover with plastic wrap. Repeat with a second part of dough, but do not fold.

Mound about 1 teaspoon beef filling about 1 1/2 inches apart in checkerboard patter on unfolded sheet of dough; make 16 mounds. Dip pastry brush into water; brush in straight lines between filling mounds and around edge of dough. Unfold folded sheet of dough over filled half. Starting at center, press with fingertips and side of hand between mounds of filling and around edges to seal. Cut pasta between mounds into squares with knife. Separate squares; place on wax paper. Repeat twice with remaining dough to make 48 squares.

Heat water and 2 tablespoons salt to boiling in large kettle. Add ravioli; stir to prevent sticking. Cook uncovered until tender, about 12 minutes; remove to colander with slotted spoon.

Serve with Tomato Sauce.

Makes 48 ravioli.

* 1 cup butter, melted, and 1/2 cup grated Parmesan cheese can be substituted for the Tomato Sauce; toss with ravioli.

Tomato Sauce
2 (16 ounce) cans tomatoes
    (with liquid)
1 (15 ounce) can tomato sauce
1 large onion, chopped
2 cloves garlic, chopped
2 teaspoons granulated sugar
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper

Break up tomatoes with fork. Heat tomatoes and remaining ingredients to boiling; reduce heat. Simmer uncovered until thickened, about 30 minutes.

Ravioli Dough
3 cups all-purpose flour
3 egg yolks
3 eggs
1 tablespoon salt
1/4 to 1/2 cup water

Make a well in center of flour. Add egg yolks, eggs and salt; mix thoroughly with fork. Mix in water, 1 tablespoon at a time, until dough forms a ball. Turn dough onto well-floured cloth-covered board; knead until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.

Rich Italian Fruitcake

3 cups dried figs or dates
1/2 cup white seedless raisins
1/3 cup dried cranberries
1/3 cup almonds, toasted and finely chopped
1/2 cup cocoa powder
2 1/2 cups soft wholegrain breadcrumbs
5 tablespoons olive oil
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
4 teaspoons honey
Oil and dry breadcrumbs for pan
4 teaspoons pine nuts
1/2 cup walnuts

Soak figs or dates overnight in hot water.

The next day, bring them to a gentle boil and lower the heat, simmering gently until very soft. While the figs are cooking, soak the white raisins and dried cranberries in hot water.

When softened, drain figs or dates and place in large bowl. Drain other fruit, squeeze out excess water and add. Add remaining ingredients down to and including honey. Stir well to as smooth a consistency as possible. As you stir, the figs or dates become like a paste and you will have a very thick "cake-like" batter.

Rub a small springform pan or a layer cake pan with olive oil and sprinkle lightly with dry breadcrumbs, shaking out excess, like you would a flour coating. Spoon in the batter and smooth out. Cover the surface with pine nuts and walnuts or other nuts of your choice and press them lightly into the batter. Bake at 375 degrees F for 30 to 45 minutes, until firm.

Allow to cool on a rack for about 15 minutes.

Carefully run a spatula around the edges of the pan and invert onto a cake plate.

Cake is best served cold.

Semifredo

Posted by artsycook at recipegoldmine.com

"Semifredo" is usually a frozen dessert that combines non-frozen ingredients like biscuits, cake slices, candied fruits, meringue, whipped cream, chocolate, etc…It is slightly less cold than ice cream, hence the reason for its name.

1/2 cup dried cherries
1/4 cup Amaretto or Kirsch liqueur
1/2 cup honey
2 cups heavy cream
1/3 cup powdered sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon allspice
1 1/2 cups chopped shortbread cookies
3/4 cup chopped Frango mints or semisweet chocolate
Fresh cherries, raspberries or strawberries for garnish (optional)
Mint leaves for garnish (optional)

In a small heavy saucepan, combine cherries, liqueur and honey. Heat over medium heat and bring to simmer stage, Remove from heat and let stand until it reaches room temperature.

Spray a 9-inch (6 1/2 cup) ring mold with cooking spray. Line the mold carefully with plastic wrap and smooth out wrinkles.

Combine cream, powdered sugar, cinnamon and allspice in a medium bowl. With an electric mixer, beat cream mixture to stiff peaks. Fold in shortbread, Frango mints or chocolate, and cherry mixture until well blended. Pour into mold, cover with plastic wrap and freeze 6 hours or until firm. ( Mixture will keep in the freezer for up to 3 weeks.)

Remove pan from freezer and invert on a serving platter. Let stand 5 minutes and gently bang mold on the counter. Remove mold and smooth out with butter knife. Garnish and serve.

Splendid Spumoni

Posted by grinkc at recipegoldmine.com 1/13/2002 4:00 am

2 cups heavy cream
2/3 cup condensed milk ( not evaporated)
1 (21 ounce) can cherry pie filling
1 teaspoon rum extract
1/2 cup mini chocolate chips
1/2 cup finely chopped toasted nuts of choice

Although not a true spumoni ice cream. this dessert is so and pretty. Freeze solid for an ice cream texture or partially frozen for a mousse like texture. I like to make this for my family for festive occasions. Chill milk and cream in the refrigerator at least 30 minutes. Then whip both together with an electric mixture until soft peaks form. Blend in the cherry pie filling, extract and chips and nuts. Place in an 8 or 9 inch square pan. Cover and freeze firm.

Serve as is or add ice cream toppings of choice.

Zuccotto

Sponge Cake
3 eggs
1/2 cup granulated sugar
3/4 cup all purpose flour
1/4 cup cocoa powder
1 1/2 tablespoons unsalted butter, melted but cooled
2 tablespoons maraschino liqueur or Kirsch
2 tablespoons brandy

Filling
1 1/4 cups heavy cream
1/3 cup confectioners sugar
1/3 cup almonds, toasted and finely chopped
1/3 cup hazelnuts, toasted and finely chopped
1/3 cup chopped semisweet chocolate
1/4 cup chopped candied cherries 10 ounce semisweet chocolate, melted
1/4 cup chopped white chocolate

Preheat oven to 350 degrees F. Line 1-quart dish with plastic wrap. Grease a 10-inch square and a 6-inch square cake pan and line both with waxed paper.

To make the cake, beat the eggs and sugar in a large bowl over a pan of steaming water until the mixture is light and frothy and leaves a trail. Remove the bowl from the pan and beat until the mixture is cold. Fold the sifted dry ingredients into the mixture with a large metal spoon, being careful not to over fold and lose volume. Pour the cooled, melted butter down the side of the bowl and gently fold in. Pour the mixture into the 2 cake pans and bake for 10 minutes, or until firm to the touch. Cool on a wire rack and peel off the waxed paper.

Using a cake pan or plate as a guide, cut a 10-inch circle from the larger cake. Cut out a small wedge to make it more pliable and easier to fit in the round bowl. Push the cake gently into the bowl to line it, cutting off any that overlaps. From the second cake, cut a circle the same size as the bowl top. Brush all the cake with the combined brandy and liquor.

To prepare the filling, beat the cream and confectioners sugar to soft peaks and divide between 2 bowls. To the first bowl, add the nuts, chopped chocolate and cherries. Spoon into the cake lined bowl and hollow out the center with the back of a spoon, making sure the layer of cream cheese is even. Refrigerate for 30 minutes to set.

Mix a third of the melted chocolate into the second bowl of whipped cream-mixing with a little of the cream first, before adding to the rest. Spoon into the hollowed center of the chilled Zuccotto, level using a metal spatula and press the circle of cake on top. Refrigerate for 30 minutes.

Invert the bowl onto a wire rack and turn out the Zuccotto. Take the remaining melted chocolate and stir to cool slightly. Pour over the Zuccotto and tap the rack to make sure the chocolate covers the whole of the cake. Refrigerate until set.

Melt the white chocolate and flick it over the Zuccotto with a fork. Chill to set.

Veal Parmesan

Posted by GourmetGal at recipegoldmine.com

2 pounds veal cutlets, thinly sliced
1 teaspoon salt
1/8 teaspoon pepper
1 egg
2 teaspoons water
1/3 cup grated Parmesan cheese
1/2 cup dry bread crumbs (Progresso, Italian)
1/4 cup shortening
1 medium onion, finely chopped (about 1/2 cup)
1 (15 ounce) can tomato sauce
1/2 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon marjoram
6 slices mozzarella cheese

Cut veal into 12-16 pieces, sprinkle with 1 teaspoon salt and the pepper. Lightly beat together egg and water. Combine cheese and bread crumbs. Dip veal in egg mixture, then cheese mixture. Refrigerate for 1 hour.

Melt shortening in pan. Brown veal on both sides. Place in 3-quart baking dish. Preheat oven to 350 degrees F. Saute onion in same pan, stir in tomato sauce, salt, basil and marjoram. Simmer for 5 minutes. Reserve 1/2 cup sauce. Pour remaining sauce over veal. Top with mozzarella cheese. Pour reserved sauce over cheese. Bake uncovered for 20-25 minutes or until mixture is bubbly.

Makes 6 - 8 servings.

Veal and Potatoes

Posted by artsycook at recipegoldmine.com

Source: Recipe by Angelo Vento

1 pound boneless veal for stew or
    sliced veal kidneys
3 tablespoons oil
3 medium potatoes, diced
2 large onions, sliced
1 green pepper, sliced
2 chicken bouillon cubes
1 teaspoon parsley
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning

In a large skillet, saute all ingredients together on low heat, stirring constantly until veal is no longer red. Cover and simmer for 5 minutes. Stir in 5 ounces water, a dash of paprika and let simmer, covered, until meat becomes soft and tender, adding more water if needed. Season to taste.