Food For Thought Youth Project

Cultural Recipes from Youth Around the World

Archive for the 'Italian Recipes' Category

Anise cookies contributed by, Matthew from The Seven Hills School in Cincinnati, Ohio USA

Anise cookies

By: Matthew

From:Italy

P1000079

Ingredients

COOKIE

1/2 cup butter, softened

1/2 cup sugar

3 large eggs

2 teaspoons of anise extract

2 1/2 cups all purpose

1 tablespoon baking powder

2 tablespoons milk

ICING

2 cups confectioners’ sugar

3 tablespoons milk

1/8 teaspoons anise extract

food coloring

decorative candy sprinkles
Directions

Preheat oven to 350˚. Line cookie sheets with parchment paper.

for cookies, cream the butter and sugar until light and fluffy, about 5 min.Add eggs, one by one, mixing after each addition.

Add anise extract.

Blend flour and baking powder. Start by adding about 1/3 of these dry ingredients to the butter/sugar in the mixer, then add 1 T. milk.  And another third of the flour and another 1T. milk. Finally, mix in enough of the remaining flour until your dough is like a brownie batter {It should be softer than a drop cookie dough}.

Use a 1T. cookie scooper to make simple, round drop cookies-use wet fingers to pat any rough edges OR for an easter egg look, roll 1T. dough in to elongated ball.

Bake cookies from 10-12 min.{They won’t be brown but the inside will be soft and cake-like!}

ENJOY!

posted by SSnyder in Italian Recipes,Recipes and have No Comments

Orange-Scented Olive Oil Cake contributed by, Lenna from The Seven Hills School in Cincinnati, Ohio USA

Orange-Scented Olive Oil Cake

From: Italy

By: Lenna

P1000082

Ingredients

 

2 oranges

2 1/3 cups sugar

Unsalted butter, for greasing the pan

2 1/2 cups flour, plus more for pan

1 teaspoons baking soda

1 teaspoon vanilla extract

4 eggs

6 tablespoons extra-virgin olive oil

1/4 cup fresh orange juice

1/4 cup confectioners’ sugar

sea salt, for garnish

 

Instructions

 

Trim about 1/2” from the tops and bottoms of oranges; quarter oranges lengthwise. Bring 6 cups water to a boil in a 4-qt. saucepan; add oranges. Bring water back to a boil; drain. Repeat boiling process twice more with fresh water. Put oranges,1 cup sugar, and 4 cups water into a 4-qt. saucepan over medium-high heat. Cook, stirring often, until sugar dissolves and orange rind can be easily pierced with fork, about 30 minutes. Remove pan from heat and let cool to room temperature.

 

 

Heat the oven to 350˚. Grease a 10” round cake pan with butter and dust with flour;           line pan bottom with parchment paper cut to fit. Set pan aside. Whisk together flour, baking powder, and baking soda in a medium bowl and set aside. Remove orange quarters from syrup, remove and discard any seeds, and put oranges into the bowl of a food processor. Pulse until oranges form a chunky purée, 10 to 12 pulses. Add remaining sugar, reserved flour mixture, vanilla, and eggs and process until incorporated, about 2 minutes. Add olive oil; process until combined. Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 40 to 45 minutes. let cool for 30 minutes.

 

3. In a small bowl, whisk orange juice and confectioners’ sugar to make a thin glaze. Remove cake from pan and transfer to cake stand or plate. Using a pastry brush, brush orange glaze over top and sides of cake; let cool completely. Garnish cake with salt.

posted by SSnyder in Italian Recipes,Recipes and have No Comments

Easy White Pizza contributed by, Manny from the Seven Hills School in Cincinnati, Ohio, USA

Easy White Pizza
Italy
By Manny

DSC_0422

Ingredients
garlic flavored  olive oil
1pound of ball frozen pizza dough, thawed and at room temperature
3 cups of shredded mozzarella cheese
1\2 cup whole milk ricotta
Kosher salt and freshly ground black pepper
2 teaspoons chopped fresh oregano leaves, plus more for garnish

Directions
Special equipment:14-inch round pizza pan

Preheat the oven to 400 degrees F. Adjust the oven rack to the oven.

Brush the pizza pan with oil. On a work surface, using your hands, press the pizza dough into a large flat disk and transfer to a greasy pan. Using your fingers, press the dough out until it has stretched to the perimeter of the pan.Create a dough “lip” around the outer edges of the pan. Brush the entire surface of the dough lightly with garlic oil and pierce the bottom of the crust all over with a fork, to prevent bubbling

EVenly spread the mozzarella over the crust.  Using 2 spoons, dollop teaspoon-size mounds of ricotta cheese evenly over the mozzarella.  Season with salt and pepper, to taste, and evenly sprinkle the chopped oregano over the top.

Bake in the lower third of the oven until the crust is golden brown and cheese is bubbly and browning on the top, 25 to 30 minutes.  Cool on the pan for 10 minutes before garnishing with additional oregano and slicing into 8 pieces.

posted by SSnyder in Italian Recipes,Recipes and have No Comments

Classic Lasagna contributed by, Coco from the Seven Hills School in Cincinnati, Ohio, USA

CLASSIC LASAGNA
ITALY
BY, COCO
Ingredients
9 lasagna noodles]
1 tablespoon of olive oil]
1 pound of ground beef]
1 pound of bulk Italian sausage]
1(16 ounce) can sliced mushrooms,drained
1 teaspoon of garlic salt
1 teaspoon of dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried basel
1[15 ounce] cans of tomato sauce
salt and pepper to taste
1[15 ounce] container ricotta cheese
3eggs,beaten
1/3 cup grated parmesan cheese
1 pound shredded mozzarella cheeses

Directions

Preheat the oven to 350 degrees F [175 degrees C]

Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil,cook until al dente,8 to 10 minutes, drain.

Cook the ground beef and sausage in a large pot over medium heat,drain. Stir in the mushrooms,garlic salt,oregano, thyme, basil and tomato sauce. Season it with salt and pepper,simmer 30 minutes.

Meanwhile,mix together the ricotta cheese,eggs, and parmesan cheese in a bowl.

Ladle enough of the meat sauce into a 9×13 inch backing dish to cover the bottom in a thin layer. From a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more,topping with the remaining 1/4 pound of mozzarella cheese. Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.

posted by SSnyder in Italian Recipes,Recipes and have No Comments

Italian Butter Cookies contributed by, Malika from the Seven Hills School in Cincinnati, Ohio, USA

Italian Butter Cookies

Italy

By Malika

Italian Butter Cookies

2-1/2 cups of all purpose flour
1/4 cup cornstarch
2 teaspoons baking powder
2 egg yolks
3 tablespoons heavy cream
1-1/2 teaspoons vanilla
1 cup sugar
12 tablespoons butter
4 tablespoons Crisco

 

Combine butter, sugar, cream, egg yolks, vanilla, and Crisco in a mixing bowl.  Beat until creamy.  Add flour, cornstarch, and baking powder and continue mixing until fully blended.

 

Roll out ¼” thick, if dough is sticky, add some flour.

Use cookie cutters to cut appropriate shapes.

Decorate with sprinkles or other candies.

 

Bake 400 for 5-8 minutes or until lightly golden brown.

 

Note:  These are not sugar cookies so you do not ice them and decorate after they are baked; rather you decorate before you bake them and do not ice.

 

Number of cookies this recipe makes depends on the size of the cookie cutters used.

 

 

posted by SSnyder in Italian Recipes,Recipes and have No Comments

Biscotti contributed by, Claire from the Seven Hills School in Cincinnati, Ohio, USA

Biscotti
Italy
by, Claire

Biscotti

INGREDIENTS

1/2 cup butter softened
1 1/4 cups sugar, divided
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
dash of salt
2 teaspoons milk
1/2 cup almonds ( optional )

Directions:

In a mixing bowl, cream butter and 1 cup of sugar.  Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine dry ingredients; add in to the creamed mixture. Stir in (optional) almonds. Line a baking sheet with foil and grease foil. Divide dough in half; spread into two 12-in. x 3-in. rectangles on foil. Brush with milk and sprinkle with remaining sugar. Bake at 375˚F for 15-20 minutes until golden brown and firm to  the touch. Remove from oven and reduceheat to 300˚ F. Lift rectangles with foil onto wire rack; cool for 15 minutes. Place on cutting board; slice diagonally 1/2 in. thick. Place slices with cut side down on ungreased baking sheet. Bake for 10 minutes. Turn cookies over; bake cookies 10 minutes more. Turn oven off, leaving cookies in oven with the door ajar to cool. Store in airtight container.

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Chicken Pasta Salad contributed by, CJ from the Seven Hills School in Cincinnati, Ohio, USA

Chicken Pasta Salad
Italy
by, CJ

Chicken Pasta Salad

Ingredients

2  (6 oz.)  chicken, drained, broken into pieces
16 oz. cavatappi pasta
2 fresh cucumbers (sliced)
12 cherry tomatoes (cut in halves)
3/4 cup green olives (cut in halves)
6 green onions (chopped)
Italian Dressing
Salt and pepper to taste

Directions

Cook pasta in lightly salted boiling water for 8-10 minutes or until al dente. Drain.

Put chicken into a mixing bowl. Add cooked pasta, green onions , fresh cucumbers, olives, and cherry tomatoes . Season with salt and pepper. Stir in dressing and serve.

Prep time 15 minutes
Cook time 15 minutes

serves 8

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Chocolate Gelato contributed by, Max from the Seven Hills School in Cincinnati, Ohio, USA

Chocolate Gelato
From:Italy
By:Max

Ingredients

2 ounces fine-quality bittersweet chocolate
2 1/4 cups whole milk
1/3 cup heavy cream
3/4 cup minus 2 TBSP superfine granulated sugar
1 cup unsweetened cocoa powder
4 large egg yolks

Directions

Coarsely chop chocolate. In a 2 court heavy saucepan bring milk,cream, and about half of the sugar just to a simmer,stirring until sugar is dissolved.Remove pan from heat and add cocoa powder and chocolate,whisking until chocolate is melted and mixture is smooth.

Have ready a large bowl of ice and cold water. In a bowl with an electric mixer beat yolks and remaining sugar until thick and pale. Add hot chocolate mixture in a slow stream,whisking,and pour into saucepan.Cook custard over moderately low heat,stirring constantly,until a thermometer registers 170˚F. (Do not let boil). Pour custard through a sieve into a metal bowl set in ice and cold water and cool. Chill custard, covered, until cold.

Freeze custard in an ice cream maker. Transfer to an air tight container and put in freezer to harden, 1 to 3 hours.

posted by SSnyder in Italian Recipes,Recipes and have No Comments

Ciambella contributed by, Annabel from the Seven Hills School in Cincinnati, Ohio, USA

Ciambella
From:Italy
by Annabel

Ingredients
8 tablespoons (1 stick) butter
4 cups unbleached flour
3/4 cup granulated sugar
2 1/2 teaspoons cream of tartar
1 teaspoon bicarbonate of soda or 3 1/2 teaspoons baking powder
salt
the peel of 1 lemon grated without digging into the pith beneath
1/4 cup lukewarm milk
2 eggs
a heavy baking sheet
butter and flour for smearing and dusting the baking sheet

Directions
1.Preheat oven to 375˚.
2.Put the butter in a saucepan and melt it without getting it too hot.
3.Put the flour in a large mixing bowl.Add the sugar,melted butter cream of tartar,bicarbonate,a tiny pinch of salt,grated lemon peel,and the lukewarm milk.Add 1 whole egg and the white of the second egg.Add the yolk of the second egg less than 1 teaspoonful of it, which you will set aside for “painting” your ring later.Thoroughly mix all the ingredients, then turn them out onto a work surface and knead the mixture for a few minuet.
4.Shape the dough into a large sausage roll about 2 inches thick, and make it into a ring.Pinch the ends together to close the ring.Brush the surface with the teaspoonful of yolk you have set aside and 1 teaspoon water, and score a few shallow diagonal cuts.
5.Smear the baking sheet with butter, sprinkle it with flour, then turn it over and give it a rap on the counter to shake off the excess flour.Put the ring in it’s center and place the sheet in the upper level of the preheat oven.Bake for 35 minuets.It should rise to nearly double it’s original size.Transfer to cooling rack.When cold, wrap in foil or store in a tin biscuit box, but do not refrigerate.It tastes best served the folowing day.

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