These recipes were common fare among
immigrant families in the early 1900's. Each recipe is subject to infinite
variation, including its name. If you have additional recipes you would like to see
posted here, email us.
-- Polenta If you are using potatoes, peel, cut up and cook
in boiling water. When tender, mash them with a fork. It doesn't matter if they're lumpy.
Set aside. Place water in large kettle, add salt and bring to boiling. Add one cup cold
water to the cornmeal to keep it from forming lumps, and slowly add the cornmeal to the
boiling water. Add the potatoes. Simmer, stirring frequently, util cornmeal is very thick.
Pour on a board or plate and make a small "ditch" around the edge to hold the
sauce. Spread your favorite tomato sauce over the polenta, and sprinkle with grated
parmesan or romano cheese. (Modernists have been known to make a quick version of this in
6 cups water
1 1/2 cups yellow cornmeal
2 medium potatoes, cooked and mashed (optional)
about 1 tablespoon salt
-- Endive Soup Harvest tender, young dandelion (endive) greens.
Chop the endive. Bring broth to boiling. Add endive. Simmer 15 minutes. Mix eggs and
cheese. Add slowly to simmering broth. Add salt and pepper to taste and simmer another 15
minutes. Serve over a chunk of rustic bread.
About 1 lb. endive, cleaned
5 cups chicken broth
1/4 cup to 1/2 cup grated Romano cheese
2 eggs, beaten
-- Stuffed Tomatoes Slice stem end of tomato, scoop out insides,
leaving 1/4 inch shell. Drain. Chop pulp and set aside. Mix all ingredients, add about
one-half cup of the reserved pulp. Sprinkle a litle sugar in the tomato shells and fill
with mixture. Drizzle with olive oil and bake at 350 for 30 minutes until tops are nicely
6 large tomatoes
1 cup seasoned bread crumbs, dry
1 clove minced garlic
1/4 tsp. salt
1/8 tsp. pepper
1/4 cup grated Romano cheese
2 tablespoons chopped parsley
1 tsp. basil (optional)
-- Fidalone or flathones (Easter
The Filling: about 6
eggs, more or less; and about 1 1/2 quarts of the following mixture: 1 cup grated of each
-- mozzarella, provolone, romano, longhorn colby, sharp cheddar and ricotta. Mix the
cheeses with the beaten eggs, add salt and pepper to taste. Let stand in refrigerator for
several hours or overnight to meld flavors.
The Dough: 5 eggs, 1
tsp. salt, 2 T. oil, 1/4 cup water, about 6 cups flour into which one tsp. baking powder
has been added. Make same as noodle dough. Roll out thin and cut into 3 1/2 inch circles.
Put about 2 heaping teaspoons on each circle, moisten edge with finger dipped in water,
and pinch around dough to make a tart shape. Decorate top wth thin strips of leftover
dough. Bake at 375 about 15-20 minutes until puffed and brown.
-- Scrupalucci -- Mix flour, salt, sugar and cut in the margarine. After the yeast mixture
has bubbled up, add it to the flour mixture to make a soft dough. Add raisins and knead
until the dough is pliable, about 5 minutes. If dough sticks, add small amount of flour.
Let rise in a warm place for one hour. Cut small pieces (the size of a small lemon) and
pull the ends to stretch the dough.
Let rest while the oil is
heating. In a skillet, put oil to a depth of about 2 inches. Test oil by pinching off a
small piece of dough and carefully putting in oil. If it browns within a few seconds, it's
ready. Gently put the other pieces in. Do not crowd. Fry until browned, then turn over.
Drain on a brown paper sack.
If you have a 3 cup food
processor, it is easy to make. Just mix dry ingredients in the processor cup, mix together
the egg, water and yeast, then rasins, and process one minute after dough forms a ball.
3 cups flour
1 tsp. salf
1 T. sugar
1 T. margarine
1 egg, beaten, w/water added to make 2/3 cup
1/2 cup raisins
1 pkg. yeast
1 tsp. sugar
2 T. warm water
Oil for frying
-- Spaghetti con Aglio ed Olio
(with Garlic and Oil) - Cook
spaghetti until pliable but not fully cooked. Drain in cold water and set aside.
Sautee minced garlic in a large iron skillet or wok with ample amount of
olive oil. Do not burn. Stir constantly. Add remaining olive oil
and heat. Add spaghetti, tossing constantly, and steadily adding bread crumbs.
When nearly all oil is absorbed and mixture is dry, remove from heat and add
parmesan cheese, tossing several times. (Scrambled eggs, finely chopped after
cooking, may be aded with the bread crumbs for a breakfast variation of this dinner dish).
4-6 fresh garlic cloves, minced
1/2 cup olive oil
1 lb. thin spaghetti (leftover from the day before is just great!)
2 eggs (optional)
1/2 cup Italian bread crumbs
1/2 cup parmesan cheese
Numero Sette -- Torta (Cake) - Bake for one hour in 375 oven, checking after 50
|1 cup milk|
|1 cup sugar|
|1/2 cup oil|
|2 tablespoons baking powder|
|2 - 2 1/4 cups extra flour|
|1 grated lemon|
Numero Otto -- Biscotti di Calascio - To skin almonds, dip almonds in boiling
water using a strainer until the skin is soft. Skin the almonds and then roast at
low temperature about 25 minutes until golden brown. Chop almonds to bite size.
Prepare dough mixture. Shape cookies into elongated shape (roll and stretch).
Bake cookies at 350 degrees until golden.
|3 oz. almonds|
|21 oz. sugar|
|5 oz. oil|
|5 oz. whole milk|
|pinch of ground cloves|
|flour should be added gradually until dough is proper consistency|
Numero Nove -- Ditti e Fatti - Bake the cookies in small muffin cups at 350 degrees
|9 oz. sugar|
|9 oz. flour|
|5 oz. almonds (skinned, roasted, crushed)|
|1/3 cup of olive oil|
|4 oz. bitter chocolate|
|2 oz. sweet chocolate|
Numero Dieci --
Sardellini - Bake
ingredients at 350 degrees
|11 oz. sugar|
|1 oz. baking amonia (you will have to get this at a pharmacy or specialty
|7 oz. milk|
|2 1/4 lb. flour|
|1 grated lemon|