Featuring a Passover Recipe for all Kosher Friends!

Ciao a tutti!

Vi auguro delle buone feste di Pasqua e anche di Passover!

Here you will find a link from the Montreal Gazette, that explains how to prepare PASSOVER GNOCCHI!!

montreal-que-march-15-2015-marlee-felberbaum-cuts-gnoc1SOURCE: MONTREAL GAZETTE 

  • 1 1/2 pounds Yukon Gold potatoes
  • 1/2 cup plus 1 tablespoon matzo cake meal
  • 1/2 cup plus 1 tablespoon potato starch
  • 1/4 cup grated Parmesan
  • 1/4 teaspoon ground nutmeg, to taste
  • 3 egg yolks

1. Bake potatoes on a bed of kosher salt on a sheet pan at 400 degrees F for about an hour. Use a knife to check if they are done.

2. Peel them while they are still hot, and pass through a potato ricer or food mill. Allow to cool completely.

2. Mix matzo cake meal, potato starch, Parmesan cheese and nutmeg in a medium bowl.

3. In a separate large bowl, added cooled potatoes and mix with the egg yolks.

4. Add the cake meal mix to the potato mix, and knead and fold until incorporated completely.

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What’s your Saturday Night Dinner?

Saturday night in my household is usually bistecca or steak night!

We use Moishes steak spice (already contains enough sodium to season the meat). We BBQ them even in the cold winter.

Here is a nice suggestion of an Italian Vino pairing for steak and red meat:

Farnito (Tuscan red wine 2009)
Farnito (Tuscan red wine 2009) 
Here is steak, topped with garlic mashed potatoes (miniature potatoes with garlic and olive oil), and asparagus!

Danny BBQ King Steak
Danny BBQ King Steak

Come prepare un sugo buonissimo! How to prepare a delicious sauce in 45 minutes!

Ciao a tutti! Hello everyone

Here are some essential tips on how to quickly and easily prepare a tomato sauce.

What you need:

Ottimo sugo della domenica!
Ottimo sugo della domenica!
  • Passatutto (to strain the seeds out of the tomatoes)
  • Extra virgin olive oil
  • 1 white onion
  • cloves of garlic
  • Fiammante peeled tomatoes (from Italy–usually works a lot better than a passata, or use your own tomatoes from the garden if climate permits)
  • Always use a wooden spoon! Metals can be troublesome if kept in a boiling pot

Directions:

  • Place chopped onion and garlic cloves in saucepan on medium heat (add a generous amount of olive oil and stir
  • place the “passatutto” over the saucepan and pour the tomatoes into it, using the handle, stir until the tomatoes are liquified
  • Clean the metal strainer because the seeds will gather here
  • After all tomatoes have been spun and liquified, place cover on the saucepan and let simmer on Medium heat for about 40 min (add water if the sauce is too thick)

Il sugo è pronto!!

Amaretti con la bandiera Italiana! Italian Flag Amaretto Cookies

Ciao a tutti! Hi all!

Amaretto cookies
Amaretto cookies

Amaretto cookies are always delicious for entertaining guests with a nice espresso coffee. They are golden and crispy on the exterior, but soft and chewy on the interior. I added a touch of colour by adding Italian flag coloured sprinkles!

Ingredients:

  • 3 eggs whites
  • 3 cups of crushed almonds (almond flour will due)
  • 1 1/2 cups of sugar
  • teaspoon of almond extract

Directions

  1. Preheat oven to 300 degrees F (150 degrees C) and place parchment paper on a wide cookie sheet.
  2. In a food processor, grind the almonds into a fine flour-like substance. Add the sugar and continue to process for a few more seconds.
  3. Add egg whites and almond extract, and continue to mix until a smooth, malleable dough forms.
  4. Using a teaspoon, place spoonfuls of dough onto prepared baking sheets. Add sprinkles if or maraschino cherries if you’d like!
  5. Cookies should be a few inches apart.
  6. Bake in preheated oven for 20 to 30 minutes, or until the cookies are golden.
  7. Let the cookies cool completely.