T I M P A N O !

If you're a Foodie and you haven't seen the movie "Big Night" I would highly recommend you watch it. It's the story of two brothers from Italy who come to America and open up a restaurant, unfortunately they aren't making much money at it, and they become almost bankrupt. So they decide to risk everything they own for one "Big Night" that will either make or break them.
The brother's, one who is a superb cook, and the other who handles the business side, decide to make all these elaborate dishes, along with the promise of singer Louie Prima for the entertainment, all this in hopes to lure people into their restaurant. Anyway, when the "Big Night" finally comes the chef prepares his famous "Timpano".

Stanley Tucci is the star in the movie, but to me the star is the "Timpano!" ( sorry Stanley).

Timpano ( as it is said in Calabrian dialect) ____or Timballo___ has been a tradition in the Tucci family for years, in fact, it was his Grandmother who brought this tradition over from Calabria, Italy and to this day his family still makes it. But after the Huge reaction of the "Timpano" that they recieved from the movie, He, along with his family wrote a cookbook, it's called, Cucina & Famiglia. In that book is the famous Timpano recipe.

Needless to say, the book was bought, and I was hooked!. My family was also hooked!, and was just as excited as I was for me to make this! That was several years ago, and although I don't make it for every X-mas, this year I did. But believe me, it is great for any party, picnic, or special occasion you might have. It feeds over 16 people, and it definitely has the" WOW" factor!

The most important thing is the pan! It's all about the pan! You can't just use any pan, they specify that in the book, I actually ordered mine a long time ago but I updated the source for you. Here is their website, then, in the search bar type in Timpano. It's a 14" Basin with a 6 quart capacity. ( this is the size that fits the recipe in the book) Their toll free number is... 1-888-565-6738. They are very helpful, and very familiar with the pan.
Their enamel pan cooks and browns the Timpano perfectly!!


Here are some of the ingredients... provolone, salami, your best homemade mini meatballs, hard boiled eggs, ziti pasta ( 3 lbs. cooked very al dente), Romano cheese, and homemade sauce. All the components can be cut up, cooked and ready to go before assembly, just bring everything to room temperature.

The dough is easily made in the food processor, just follow their recipe in the book and it comes out perfect every time! This too, can be made in advance and ready to go ahead of time, but this also needs to be at room temp.

Roll it out very thin and drape the pan, everything is going to be wrapped inside it.

Start layering everything , first the sauce.... pasta... provolone... salami.....

Meatballs...Romano cheese... more sauce... you get the picture!

It takes time, but remember there's 3 lbs. of pasta here, and well worth the process!! not to mention, it's going to feed lots of people!

Almost to the top, but not quite!

Filled to the brim!

Cover everything up and trim the excess dough. Now it is ready for the oven!!

It bakes for 1 1/2 hours, it has to rest for 30 minutes in the pan, see how golden brown it gets??

Then you invert it over on a board and let it rest for at least another 1/2 an hour, you can even go a whole hour. Because of the long resting time, you could see how great this would be to bring to a party, you won't have to worry about it getting cold at all. In fact, I think the longer it rests the better it tastes.

I hope you give this a try for your next big event!

Buon Appetito!!!

ITALIAN SAUSAGE WITH PEPPERS AND POTATOES!!

When I'm asked to bring a dish to a party, and especially when it's a large group, I often bring this. It's a mix of Italian sausage, red and green peppers and potatoes. That was the case this past Thursday when I brought this to our Italian American club's party. Being fairly new members, and the fact that there would be a room full of Italians, I knew I couldn't get just any sausage!! No, it had to be the best!! So I got in my car and drove out to my favorite source for the best Italian sausage!!(in my opinion!)

I love this place! Just the smell when you walk in the door, it hasn't changed in years! My kids remember coming here when they were small, and to this day, when they have their own parties and need some good quality food, they come here. Or if they just have a "taste" for something like their marinated artichokes, or their black pepper focaccia, or....the list goes on and on!!

Their sausage is so flavorful, and made fresh daily. They have Sweet with fennel, Medium with fennel and some red pepper flakes(just the right amount) Hot, 3x's the red pepper!!! It's so good on the grill, and just recently added a new one, Del Vino with wine. My favorite is medium.

This is only a fraction of what they have! There's so much more packed into this tiny little store!

I did have to take home some extra little goodies for me and the Hubby to snack on!

Here's how you make it****

Just take a big pan, cut up any kind of potatoes,( I leave the skin on) cut up your peppers, drizzle them with extra virgin, salt and pepper, a splash of white wine (optional), and smashed garlic. Place sausage on top, and roast in a very hot oven about 425 degree F. till crispy and potatoes cooked tender. Keep turning the sausage over so all sides get cooked through. You'll know when it's done by the way it looks.

Buon Appetito!!!

"PUFF COOKIES"

Ever since I was a kid, these cookies have been known to me as "Puff Cookies", they were always made for special occasions by my Mom and Aunt Eileen. These cookies are seen in almost every Italian Bakery in my neck of the woods. I'm sure you might recognize them by a different name, such as Crescents, or Butter Balls, Italian, and Mexican Wedding cookies and Russian Tea cakes. I'm sure there are many other names, but to me they will always be... Puff Cookies! Like little puffs of snow, they just melt in your mouth upon impact, they are truly one of my favorites!!!

We never made the Crescent shape, ours were always rolled into a ball, placed on an ungreased cookie sheet, and pressed in the middle with your thumb print. This creates a nice indention for all the powdered sugar to fall into. But this must be done right out of the oven, nice and hot so all the sugar sticks to them.

See how the powdered sugar sticks in the indentions? When you take a bite they instantly melt in your mouth!! Oh, they're so good, you have to try them!

Here's the recipe****

This makes quite a bit, but I'm sure you could cut everything in half. But why would you? You could always share them with your family and friends.

1lb. of unsalted butter at room temperature (very important)

4cups of un-bleached flour

2 teaspoons of good vanilla

8 teaspoons of granulated sugar ( that's right, just 8)

3/4 cup of ground pecans which are totally optional, I've had them without and I like them just as much

A bowl filled with powdered sugar
Cream butter, add sugar and mix till light and fluffy. Next, add the flour and mix till all incorporated. Roll in balls and place on cookie sheet, and make a thumb print in each one.

Bake at 350 degreesF. for 20 min. Immediately roll into powdered sugar while hot, then let them cool on racks.

Enjoy!!

ITALIAN LEMON KNOT COOKIES!!

These cookies have so many different names, but I only know them as "Lemon Knots". They are also known as Italian Lemon Cookies, Italian Bow Knots, Anginetti, and Taralucci.

Along with the many different names are the many variations of making them, but the end result is a soft, slightly crumbly, moist cookie, with the distinctive flavor of pure lemon throughout. They are definitely an Italian tradition!!

You can add nonpareils or not, it's up to you, but the frosting is made with pure lemon juice, a little grated lemon peel, and powdered sugar.

RECIPE****

5 cups unbleached flour

3 eggs

1 cup milk

1 bottle of pure lemon extract or,( 1 oz.)

Grated lemon rind

5 teaspoons of baking powder

1 Cup of sugar

1 3/4 cup of shortening

Mix together flour, eggs, milk, lemon extract and rind, sugar, and baking powder, in large bowl. Add shortening till it forms a dough. You might need to add some more milk or more flour to get the right consistency, but after doing so, take golf ball size pieces and shape them into balls or roll them like a log and tie them in a bow, or make a horseshoe shape and twist them over like I did. Bake at 350 degrees for exactly 15 minutes.

When they cool dip them in the icing and place them on wax paper untill they set.

ENJOY!!

PIGNOLI COOKIES

I've been wanting to make these cookies for so long. I always buy a few when I go to the Italian bakeries out here.

These Pignoli cookies are made with pure Almond paste, that are rolled in pine nuts and baked until golden brown.

The cookies were very easy to make, the hard part was locating the Almond paste. I actually went to several stores before I found it, but that was probably because its holiday baking time. Anyway, this is not to be confused with Marzipan, that's not what you want to use. Also, There's a brand called Solo, which makes Almond filling, don't use that either! You just need straight up Almond paste! but and you won't believe how much this little can cost... can you believe, 8.99!!! I thought that was quite expensive!

But after looking on the Internet I found out you can make your own Almond paste real easy at home, so next time I might try that if I get adventurous.

This is what it looked like out of the can, it's really thick and has to be broken up in the food processor. This is a very good brand though, and as soon as you take the lid off the can the smell of Amaretto fills the air!! I found out there's another good brand out there and it's called Odense, which comes in a tube. Just remember... Marzipan and Almond paste are two different things, and Almond filling is not what you want either.

These actually turned out Soooo good! but now I really have a new found appreciation as to why the bakeries charge so much for these little gems. Between the pine nuts and the Almond paste!$$$$$!! But with that being said, they're very "special"cookies, and I'd definately make them again!

HERES THE RECIPE:

1 (10 oz) can of Almond paste

1/2 cup granulated sugar

1/2 cup of powdered sugar

1/4 cup of flour

3 egg whites, lightly beaten

At least 10 0z of pine nuts in a bowl to roll them in before you bake them.

Continue using the food processor after breaking up the Almond paste into small pieces.Pulse the sugar and the flour, add egg whites till dough comes together.

Scoop out a small piece of dough, and roll in pine nuts till covered, and place 2" apart on cookie sheet. Bake 300 degrees about 32 min. Freeze them if you're not going to use them right away, then take out as needed.

Happy Baking!!!

PENNE W/ PROSCIUTTO AND SPINACH

This is a rustic and hearty meal that is perfect on a cold winter night!! Everything can be combined ahead of time and refrigerated until ready to bake.

First, start out by making a thick and smooth besciamella sauce, by whisking some butter, flour,milk, salt and pepper. ( nutmeg optional)

Next, toss in 1lb. of al dente pasta with the warm besciamella sauce in a large bowl, stir in a 10 oz. of frozen chopped spinach which has been thawed and squeezed dry. Fold in 1/2 lb. of diced prosciutto, 1 cup of grated Parm, salt and pepper to taste.

Finally, pour everything into a roasting pan, dot with butter, sprinkle with more cheese, and bake at 450 for about 30 min's or until golden and a little crunchy!!

Buon Appetito!!

NOT YOUR MAMA'S CHICKEN SOUP!!!

Sometimes I just don't have the time to slow cook a chicken for some great homemade soup. But yet when it's cold outside that's exactly what I want! We just had 6" of snow drop on us with more to follow this weekend.
Yaah! some may say...not me! The older I get the less I like winter, but I guess I better grin and bare it because it's only the beginning!!


So with that being said, here's my Quickie Roasted Chicken Noodle Soup!!

Warm and comforting just like you simmered it for hours, but in reality, it only it took 20 min's.

The key ingredient is this roasted chicken, that I threw in the oven along with something else I was making the other day, you know, like 2 meals in one! Seasoned with lots of thyme, salt and pepper and olive oil. Actually, it's the seasonings that makes the soup tastes so good.


Then I simply just shred all the chicken up and either stick it in my frig, or sometimes even my freezer till needed.


Take out your favorite soup pot and add a little olive oil in there. Next saute your garlic, chopped carrots , celery, and onions until almost tender. Add in some great boxed, low sodium broth like the one from Trader Joes, ( or any of your favorites) and a sprinkling of fresh parsley.

I cook my egg noodles on the side and add them as needed, sometimes they tend to blow up from sitting in the hot broth to long.

And of course, you must top it off with some freshly grated Parm!!

Another quick meal for this busy time of year!!



Buon Appetito!!

" STUFFED PORTOBELLA'S"

This is my idea of FAST FOOD! This is something I make quite often especially when I'm in a hurry, and we're not in a meat mood.

The ingredients are simple, as you can see above. I usually make a quick marinara with good tomatoes, fresh basil, and garlic. In the meantime, I scrape the gills out of the portabella's, you don't have too, but I personally think it makes my sauce dark looking sometimes. Next, I mix some GOOD ricotta with romano cheese, 1 egg, you could use fresh parsley, chopped spinach, whatever! I also mix a little shredded mozzarella in there too, finish with salt and pepper.

Now, layer your pan with sauce, place your caps in, drizzle them with olive oil, and then put sauce as the first layer. Now, take your ricotta mixture and fill your cap up with it. Finally, top it off with a little more sauce. Thats it!! Bake till mushroom gets tender at 375

A nice salad, a glass of wine, and you got a light and tasty dinner!!

Buon Appetito!!!