Mangia Dolce!

Nicola Ph.D Tarallo

Description

Traditional dessert recipes from Gaeta, Italy. Create a little Italian cheer with these authentic family dessert recipes, passed down from generation to generation. Start your day with Ciambellone spread with jam, or wow your family and friends with a light and airy Tiramisu. Make your holidays more festive with a colorful Easter Cake or any of several traditional Gaeta Christmas cookies. All 19 recipes are easy to follow, with many photos and videos available for guidance.

Sujets

• Dishes
• Cookies
• Cooking

Informations

• Publié par: eBookIt.com
• Date de parution: 21 février 2013
• Nombre de lectures: 0
• EAN13: 9781456606503
• Langue: English
• Poids de l'ouvrage: 4 Mo

Extrait

MANGIA DOLCE !
 
Italian Home-Cooked Sweets
 
 
NICOLA TARALLO
 


Copyright 2011 Nicola Tarallo,
All rights reserved.
 
Published in eBook format by eBookIt.com
http://www.eBookIt.com
 
ISBN-13: 978-1-4566-0650-3
 
No part of this book may be reproduced in any form or by any electronic or mechanical means including information storage and retrieval systems, without permission in writing from the author. The only exception is by a reviewer, who may quote short excerpts in a review.
 


ALSO BY NICOLA TARALLO
 
La Tiella! (Italian Edition)
Mangia Tiella! (English Edition)
¡Mangia Tiella! (Spanish Edition)
Gaeta: Una finestra sul passato (Italian Edition)
Gaeta: A peek into the past (English Edition)
Modi di dire del popolo Gaetano
Gaeta in versi - dalle poesie della nonna
 

 


 
 
 
This book is dedicated to Nancy Kensey, my wonderful English teacher at Brookhaven College in Dallas, Texas. Because of her careful instruction and her extraordinary helpfulness, I am able to share these recipes with English speakers all over the world. I am forever grateful.
 
PREFACE
Raise your hand if you don’t love sweets! I can’t live if I can’t eat sweets. I am crazy for sweets; I can’t make it without them; I must eat them at least once a day.
There's nothing like waking up in the morning and having breakfast with a slice of Ciambellone spread with homemade jam, or dipping a piece of Marble Cake in milk! It makes you feel like a million bucks, ready to face whatever challenges the day might bring. Desserts always make us feel as if it was a day of celebration and help us worry less about work or school.
Sweets can conjure up so many good memories! The crunchy Frappe reminds me of going out with my friends during Carnival, wearing masks as we coursed through the neighborhood streets. Festive and colorful Easter Cake takes me back to the rites of Holy Week and the evening procession of Good Friday.
But the Christmas desserts are the ones I prefer, because they help me relive the long winter holidays, when I loved to stay at home to help my grandmother prepare Roccocò, Susamieglie, Sciuscèlle and Mostaccioli for Christmas Eve dinner and Christmas dinner. I can see my hands sticky with honey, wearing my own little apron that said "Nicolino," because my grandmother knew that her little chef would eventually be completely covered with flour.
Those were days of celebration with the whole family gathered around, the table set with traditional sweets, and we all felt so happy and close.
So it was a tremendous pleasure to write this cookbook, "Mangia Dolce," as I enjoyed trying to remember all the secrets taught to me by my beloved grandmother Maria.
Everyone Enjoy!
 
NICOLA TARALLO
 
INTRODUCTION
These dessert recipes are taken from an old family notebook, passed from generation to generation. The recipes call for genuine ingredients: flour, sugar, oil and various flavorings. They can be made with little time and effort, and they make a great breakfast, snack, or a fantastic finish to a wonderful meal.
All are traditional Italian desserts, but some are specifically from my little town of Gaeta, such as Easter Cake and Christmas cookies like Mostaccioli, Sciuscèlle, Susameglie and Roccocò. During the holidays, these beloved recipes are prepared in every household in Gaeta.
Some of the recipes found in this cookbook call for a specific ingredient, “Lievito Pane degli Angeli,” or bread of the angels. This Italian leavening agent is basically a mixture of baking soda and vanilla flavoring, and can be found in single use, 16 gram packets, sold under the brand Paneangeli. The unique blend imparts a delicate texture and flavor that is recognizable in traditional Italian confections such as biscotti and tortes.
While it is acceptable to substitute baking soda & vanilla for the Lievito Pane degli Angeli in these recipes, using Lievito Pane degli Angeli will result in the most authentic flavor and texture. This product can be found in many Italian markets & bakeries, or order it online .
 
RECIPES
ALMOND MINI BISCOTTI
TOZZETTI ALLE MANDORLE
 
Prep Time: 40 min
Total Cook Time: 20 min
Makes about 100 small tozzi
4 cups cake flour (plus more for flouring kneading surface)
1 ¼ cups granulated sugar
3 eggs
¼ cup olive oil
1 cup whole raw almonds
1 (16 gram) package of Lievito Pane degli Angeli (or substitute 3 tsp baking powder + ½ tsp vanilla extract)
 
For the tozzetti dough: Combine ingredients in a large mixing bowl (picture 1A). Mix with a wooden spoon until the eggs and oil are incorporated. Continue kneading with your hands until the dough becomes compact enough to be worked (picture 1B). Transfer the dough onto a lightly floured surface and continue to knead until it becomes smooth and elastic (picture 1C).
Preheat oven to 360° F.
Pinch off small quantities of the dough (picture 1D). With your palm and fingers, roll out each small amount into a log about 3/4” in diameter (picture 1E).
Place the logs about 2" apart on a baking sheet lined with parchment paper (picture 1F). Bake at 360° F for 10 minutes (picture 1G). Repeat until all of the dough is used.
Once the logs are cool, cut diagonally into ½” slices (picture 1H) and return to the baking sheet. Bake cookies a second time at 360° F for 8 minutes.
Remove from the oven and allow to cool on racks before serving (picture 1I).