(CROSTATA CAKE BY MATILDE USING GRAMMA ELENA'S RECIPE)

Ingredients:
500g flour
250g butter (room temperature)
200g sugar
Pinch of Salt
1 lemon, zested
3 eggs (1 egg and 2 yolks)
250g apricot jam (homemade)
1 tsp. Whisky

Directions:
1. Mix first 6 ingredients with electric mixer, add eggs & mix until dough forms a ball.
2. Wrap ball in saran wrap & chill for at least 2 hours.
3. After chilled, set aside ¼ of the dough.
4. Roll the dough out on a floured surface ½” to fit the shape of the pan.
5. Line a 9” springform pan with parchment paper.
6. Press dough into pan & press up the sides of the pan 1”high.
7. Mix jam & whiskey together in a small bowl.
8. Spread jam mixture evenly over crust
9. Roll out remaining dough & shape into strips or shapes with a cookie cutter to adorn the top of the crostata.
10. Bake at 380 degrees for 40 -45 minutes. Crust should be light brown.

Submitted by KCIC Member, Emma Rantucci

This recipe is from the Mountain Region of Garfagnana, near Lucca, in beautiful Tuscany. This recipe belonged to Emma’s grandmother.

Ingredients:

• 5 ½ cups water
• 4 pork neck bones or pork hocks (optional, gives it flavour)
• 2 tsp. salt to taste
• 1 tsp. black pepper
• 2 ½ cups coarse grained yellow cornmeal
• 14 oz. can of Borlotti (or speckled) Romano Beans
• 1 large carrot, peeled and coarsely diced
• 1 stalk celery, coarsely diced
• 1 large onion, coarsely chopped
• 1 small savoy cabbage (coarsely chopped – the greener, the better)
• 3 large potatoes (peeled, coarsely chopped)
• 1 bunch fresh parsley (cut up)
• ¼ cup – 1/3 cup extra virgin olive oil
• 2 large cloves garlic (finely minced)
• 2 sprigs fresh rosemary (finely chopped)
  
  

Directions:

1. Boil water, pork meat, salt and pepper for at least 1 ½ hour to make broth. Remove and add the fresh vegetable to the broth (or to the water if not using meat broth). Boil for 20 minutes and then add the can of beans. Boil for an additional 10 minutes.
2. While the above is boiling, place the oil in a small fry pan over medium heat and add the garlic and rosemary. Gently fry until the garlic is translucent. Set aside to cool.
3. Add the marinated oil to the vegetable pot and stir. Let the mixture cool slightly (should not be boiling when you add the cornmeal, but resume boiling once the cornmeal is setting). Keep at low/medium heat. Add the cornmeal by sprinkling in a thin, steady stream stirring constantly with a large whisk or wooden spoon. Cook for approximately 40 minutes, stirring frequently. Polenta is ready when it starts pulling away easily from the side of the pan.
4. Dampen the inside of a deep bowl (2 ½ to 3 inches deep or a pie plate) with water. Pour in the polenta and smooth the surface with a wet knife. Cover and let rest for approximately 10 minutes. Invert the bowl to unmold the Polenta onto a cutting surface. Cut the Polenta into slices approximately 3/8-inch-thick and arrange in a serving plate. You can also serve later by frying it in a fry pan with extra virgin olive oil or warming it up in the microwave or oven. The polenta can also be poured onto a cutting board and let sit for 5-10 minutes and cut as above. You can refrigerate sliced polenta for a few days in a plastic covered container and warm up as above.

Recipe by Melina Moran
~45 minutes
~this recipe can be gluten free, dairy free and vegan
 
Risotto is one of my household’s favourite dishes because of the bursting flavours and comfort of this warm hearty dish. It could be served as an appetizer or main course and appeals to a variety of taste buds and preferences.

Ingredients

• ¼ cup finely chopped garlic
• 1/3 cup finely chopped purple onion or shallots 
• 2 sprigs of fresh rosemary (for stock)
• ½ tsp of salt
• 3 tablespoons butter (use vegan spread in place for the dairy free version)
• 2 cups arborio rice
• 1 cup white wine plus 1 glass of white wine
• 1 litre vegetable stock *no salt added* (could swap for chicken broth if you prefer)

To finish…..

• 1 cup steamed and mashed butternut squash
• 1 tablespoon of butter
• 5 sprigs of rosemary, chopped
• Juice of 1 large lemon

​Step 1. In a medium size quart pan, warm up the vegetable stock and add fresh herbs and half teaspoon of salt for flavour.
 
Step 2. Using a large pot (non-stick or enamel finish), sauté the garlic and onion in butter, over medium-high heat.
 
Step 3. Stir for a few minutes until they become translucent and the wonderful aromas start to develop, then add the arborio rice. While stirring, take a sip of the wine you poured into a glass at the start of this recipe 😊
 
Step 4. Combine so the rice is completely coated in the butter and mixed into the garlic and onions, and sauté until they turn light brown and begin toasting. Add a pinch of salt to begin layering of flavours.

​Step 5. Now it’s time to add the wine and deglaze the pot, you will hear it sizzle and absorb into the rice quite quickly. I used Social White blend from Intrigue Wines but have also used Bling wine in a can from the View Winery and it works great too! Whatever you like, dry or sweet, you just need some type of white or rose to add a layer of flavour and deglaze the caramelization from the sautéing. This is also a good time to sip your own glass of wine.
​

​Step 8. Once it’s to your preferred texture, you will turn the heat off and add the mashed butternut squash, chopped rosemary, tablespoon of butter and lemon juice. Combine and serve with a small sprig of rosemary on top. And a glass of wine if you still have some left 😊 
 
Buon Appetito!

Recipe courtesy of Patti DiMaria

Ingredients:

• 250 ml water
• 75 grams butter
• 250 grams flour
• 5 eggs
• 1 tsp baking powder (we used this brand: Lievito Vanigliato)
• 4 L Canola oil
• Sugar (for coating)
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Directions:

1. Bring water and butter to a boil. Once it boils, add flour all at once. Turn down heat and stir flour until all absorbed and dough forms a ball.
2. Transfer dough to mixing bowl and cool for 15 minutes in fridge.
3. After dough has cooled, whisk dough for 2 minutes on low (with a Mixmaster/Cuisinart/Kitchenaid), add baking powder, then eggs one or two at a time increasing to a medium speed & beat until a creamy, doughy mixture.
4. Drop a teaspoon of dough into the deep fryer (375 degrees) for 4-5 minutes or until golden brown.
5. After straining them, roll in sugar!

Mangia, Mangia !!!

Contributed by KCIC member Mary Wooldridge

​This is a fast and easy dish that is full of flavour, packed with nutrients and meatless
​
Ingredients:
2 Tbsp olive oil
1 medium onion, finely chopped
2 large garlic cloves, minced
1  can cubed tomatoes 28 oz or 796 ml , blend chunky
3 medium potatoes peeled and diced
2 cups chicken broth or vegetable broth 500 ml
1 can chickpeas drained 19 oz or 540 ml
1/2 tsp paprika
1/2 tsp hot pepper flakes optional
Fresh Basil or 1/2 tsp dried basil
Salt and pepper
Romano cheese for garnish optional

Directions:

1. In a large heavy saucepan, heat oil over medium heat. Cook onion until tender 5 to 8 minutes
2. Add garlic and 1 cup of tomatoes and seasonings stirring often about 5 minutes
3. Add potatoes, chicken broth and rest of the tomatoes, cover and cook till potatoes are tender.
4. Add the chickpeas, reduce heat a bit and cook till chickpeas are tender
5. About another 10 minutes
6. Add seasonings and basil

Serve garnished in shallow bowl with Romano cheese and fresh basil 

Contributed by Rita Conroy, KCIC member
(Petretta Family Easter Recipe)
 
Ingredients:

• 500 grams spaghetti 
• 10 eggs
• 1 cup ricotta or cottage cheese
• 1 cup mozzarella, shredded
• 3 cup parmesan cheese, grated *
• Salt, if desired
• 1 -1 1/2  tablespoons black pepper (or more to if you prefer)
• Oil for frying
• 10” fry pan (this recipe requires you to flip the pie in order to cook both sides, you may want to split the pie into two smaller pies to make it easier to flip – see below for instructions on oven bake)

 
Directions:

1. Cook spaghetti al dente, drain & cool (you can keep it in cold water to avoid sticking).
2. In a large bowl, beat eggs, then add remaining ingredients.
3. Add the drained spaghetti to the egg mixture; best to use your hands to mix so ingredients are thoroughly blended.
4. Heat the oil in a 10” fry pan.  (if flipping pie, a cast iron pan may be too heavy)
5. Pour mixture into fry pan & put on burner at medium-medium low heat, depending on 
6.   stove.  Press the top & sides of the mixture until pasta and egg mixture is compact and starts to set.
7. Check the bottom by lifting sides with a spatula, it should cook until a golden brown.
8. Now the flipping!  (If you choose not to flip the contents of the pan you can place mixture into an oven proof fry pan and place in the oven for 20 minutes until fully cooked and browned on top.

 
Flipping Instructions:
Cook mixture until golden brown on bottom, gently slide pie (uncooked side UP), onto plate large enough to cover pan.  Cover the pie with fry pan. Holding the plate & pan firmly, flip the pan & plate over.  Place fry pan on burner & cook until bottom is lightly browned.
When done, remove pie from pan onto a plate & let cool to firmly set.  This can be eaten warm or cold.
 
NOTES:  * 1 c. of pecorino can be substituted for 1 c. of parmesan.
 
This recipe can be tailored to your own tastes. Other herbs can also be added: ie parsley. 

Lina's Easter Bread - Contributed by KCIC Members - Lina & Rosann Nanci
Yield: 4 bread rounds

INGREDIENTS
12 eggs
2 cups sugar
2 cups milk
½ cup margarine
¼ cup vegetable oil
2 tablespoon instant yeast
2 lemons (grate peel & juice)
2 teaspoon vanilla
2 tablespoon Anise seeds
1 tablespoon salt
Approximately 12 cups of flour

DIRECTIONS

1. Combine 1 cup of flour, and all dry ingredients (yeast, salt, anise) and mix well.
2. Beat eggs well, add sugar, milk, melted margarine, oil, lemon, and vanilla. Beat well.
3. Add flour mixture to egg mixture, then begin adding flour 1 cup at a time (bread dough consistency).
4. Knead dough into a ball. Transfer into a bowl, cover and leave overnight for dough to rise (at least 6 hours)
5. In morning, knead dough, transfer onto cutting board.
6. Divide dough into 4 pieces. Flour cutting board and roll each piece into bread rounds that are approximately 1.5 – 2 inches thick. Place on pizza baking pans lined with parchment paper.
7. Allow the bread to rise again, at least 1 hour.
8. Brush tops with milk.
9. Bake at 350 F for 30 minutes or until golden brown.

With any Italian recipe from our Nonnas it is always “a little of this and a little of that”. There are no exact measurements. These breads are made with love so feel free to add more lemon, or more anise or vanilla based on your own tastes…
Buona Pasqua!