I know I can do online research but I am looking for something very authentic.....maybe the kind that only someone living in Italy or that has a lot of experience with Italian cooking would know. Thanks so much!Can someone give me an AUTHENTIC Italian recipe? Italian cooks?
Mia Nona came from Italy. Sicily precisely. This is one big tradition there:
Sicilian Grilled Meatballs, or Polpettine alla Griglia: One usually thinks of meatballs going into a sauce of some kind, or being fried to golden perfection. However, Sicilians also grill them, and very fine eating it is, too.
2 1/4 pounds (1 k) boned veal or pork, ground.
5 ounces (125 g) pecorino Siciliano (if possible the variety with pepper corns in it, if not a mild Romano), freshly gra
1 cup bread crumbs, moistened in milk and then squeezed dry
3 eggs
2 tablespoons minced parsley
1 clove garlic, minced
Salt %26amp; pepper
Organically grown lemon or orange leaves, lightly oiled
Wooden toothpicks
Combine all the ingredients except the leaves in a bowl and mix well. Roll the meat mixture into balls a little smaller than a ping pong ball, flatten them slightly, wrap a leaf around each, and hold the leaf in place by sticking it with a toothpick. When you have finished making your meatballs, grill them to taste.
And my favorite dessert:
Ricotta Crostata - Ricotta Pie
Pastry
Ingredients
150 grams butter
30 grams icing sugar
100 grams flour
grated rind of one lemon
Method
Leave butter out to soften (overnight in winter or a few hours in summer) so it can be worked easily into the flour.
Put flour onto board and grate the rind into the flour. Mix the flour, icing sugar, grate in rind and then work in the softened butter The dough will be very short and crumbly. You do not get a smooth fine dough, it is a biscuit texture which is then sprinkled into the pan and pressed down and around the sides.
Use spring form pan, 25 cm, well greased. Press well into the pan and take it half way up. Make sure the sides and the base of the pan are well covered so there is no leakage..
Do not pre-cook the pastry.
Filling
Ingredients
1 1/2 kg ricotta
Icing sugar
3 eggs seperated
sugar
milk
80 grams candied fruit diced (mixed fig, apricot,, citrus, mandarin/orange)
50 grams toasted almonds, chopped
Method
Make pastry cream as per strudel method.
Combine ricotta with icing sugar, pastry cream, candied fruit (candita) , almonds (Some people also add a yolk but the pastry cream in enough)
Beat egg whites stiffly in a bowl which has first been wiped with a tiny bit of lemon juice and then dried.. This stops the white seperating and helps make them stiff.
When stiff fold through the ricotta mixture. If your eggs are big you may find that you don’t need to use all the egg white.
Set oven at 250 degree C
Spoon ricotta mixture into crostada and gently spread out. Don't put up too high, keep within the pastry
This can be done in a tart form but then the taste is different. In the high pan it's more filling to crust which is the way the pie should be.Can someone give me an AUTHENTIC Italian recipe? Italian cooks?
FAGIOLI ALL’ UCCELLETTO
sautéed beans with sage
“Beans in the style of little birds” is the meaning of the name of this recipe, which derives its title from a preparation for game using similar ingredients.
1/2 lb (225 gr) dry cannellini beans
4–5 tablespoons extra-virgin olive oil
2 garlic cloves, crushed whole
5–6 sage leaves
salt and pepper
4 oz (115 gr) fresh ripe tomatoes, peeled and diced
Clean and wash the beans the night before, place them in a container, and cover with fresh water. Leave the beans to soak in the water overnight.
Drain the beans the next day, when you are ready to cook.
Put the beans in a stockpot full of water, and boil for about 20 minutes, or until the beans are tender. In a skillet, pour the extra-virgin olive oil, and turn the heat to medium. Add garlic and sage, and sauté until the garlic starts coloring to a very pale brown. Add the beans, salt, and pepper. Sauté over low heat for about 2–3 minutes. Add the tomatoes. Cook uncovered over low heat for about 20 minutes or until the beans are tender and the sauce thicker. Stir occasionally, adding a small quantity of water if the beans become too dry.
go to bellaonline and look it up, if you can't find it they have a Q and A section
MY AUNT IS ITALIAN AND SHE MADE ME A COOK BOOK.
my favorite aunthentic italian recipe is ';pollo al forno';
Oven-baked chicken will never beat the road-side rotisserie stands that you find throughout souhtern Italy with their wood fires and smoke flavoring of the bird, but this recipe will definitely remind you of those good times you remember while you were living there.
Ingredients for preparation of 1 chicken:
Chicken 1(pick a good sized one)
Olive oil as needed
Rosemary as needed
Lemon juice or white wine as needed
Salt and pepper to taste
How to do it:
Preheat your oven to 375F. (If you have a rotisserie oven you're just that much farther ahead of the game)
Wash the bird thoroughly and dry it with paper toweling.
Take a half cup of olive oil and squeeze the juice of a whole lemon into it.
Pour most of the oil and lemon over the bird and rub it around with your hand so that the chicken is completely covered.
shake some salt, pepper, and rosemary into the body cavity of the bird.
Shake some rosemary, pepper, and a generous amount of salt on the outside of the chicken. (Don't go nuts with salt)
Put the bird in a shallow baking dish or on the rotisserie and bake uncovered for 2 hours (That's right two hours) (If you're using the rotisserie the chicken may start to fall apart before the two hours are up. Just use some common sense) Baste frequently (at first with the remaining oil and lemon, then with the juice that comes from the bird).
Tastes great with tossed salad or potatoes or whatever. If you're doing 100% Italian check some of my other recipes for other course suggestions.
ENJOY!
%26amp;
WARNING: DELICIOUS
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