by Deborah Perugi | Jan 28, 2015 | Archie Perugi, Fish, Pasta, Recipes
Do you remember Archies’ friend Cinque and his Linguini with Clam Sauce? Many years ago (circa 1980) there for Christmas party. You can see me being served in the doorway. Back then I could eat plenty of pasta! Recipe follows.
Archie and his Chicken Diablo
Archie at the stove.
Add clam juice to a pot of water, boil and cook linguini to al dente.
Meanwhile, chop garlic, parsley and grate plenty of parmesan.
Cook chopped garlic in butter and olive oil, add chopped clams and cook briefly, then add salt and pepper. Drop pasta by the spoonfuls into the saucepan and stir. Add chopped parsley (squeeze of lemon?) and transfer directly to a large bowl. Sprinkle plenty of parmesan, more salt and freshly ground pepper to taste.
by Deborah Perugi | Dec 24, 2014 | Christmas, Dolci
Eva is in the kitchen making ricotta cookies. This has become her yearly tradition after her Irish roommate in college introduced them to her. Yesterday, Deb made two batches of Biscotti Prato (almonds, no butter). I thought I’d try something new and added dried cherries. On the stove is Uncle Vic’s bolognese sauce for lasagne tonight. Making homemade lasagna pasta as well.
Every year I bake a date nut bread that is made with black strap molasses and walnuts. This year I added candied cherries. It’s becoming more like the fruit cake my Mom sent us each year at Christmas. It came all the way from Texas. Next year I’ll add candied orange and pineapple and maybe a little rum!
I know some of you are are making cappelletti. Yum! Between the cousins, we could start an Italian restaurant!
by Deborah Perugi | Mar 15, 2014 | Dolci, Recipes
Aunt Vi gave this recipe to me on a card some years ago. —Deb
4 C. flour
1 C. sugar
5 T. baking powder
1/2 t. salt
3 T. aniseed (washed)
3 T. vanilla extract
1/2 C. butter
4 whole eggs
1 C. white raisins
1 C. mixed diced candied fruit
1 C. chopped nuts (walnuts, pecans or pinoli)
1 C. milk
Combine dry ingredients. In another bowl, cream butter, vanilla extrct, eggs and aniseed.
Add dry ingredients and mix well — adding milk to keep it doughy. Lastly, add nuts and fruit.
Place in greased tube pan and bake 375 degrees for 1 hour.
by Deborah Perugi | Mar 15, 2014 | Breakfast, Easter, Recipes
I found this old recipe card written by Pam and given to me many years ago. Makes one loaf. —Deb
1 package yeast
1/4 c. warm water
1/4 c. scalded mllk, cooled
2 1/2 c. flour
1/4 c. sugar
1/2 t. salt
1/4 c. butter
1 T. pignoli
1/2 t. anise seed
1/4 c. citron (chopped
1/4 c. white raisins
1 egg
Dissolve yeast in warm water. Add cooked milk and set aside.
Place flour, sugar, salt in cuisinart bowl and pulse, add butte: pulse, add anise seed, pignoli, citron and raisins: pulse, add egg and yeast mixture: pulse. When a ball is formed, knead 20-40 seconds, place in greased bowl and cover in saran wrap and wet towel. Let rise in oven until doubled (1 – 1 1/2 hours).
Punch down and shape into 1 round (slightly flat) ball per recipe. Place 2 loaves on opposite corners of greased baking sheet. Cut an X on top with knife. Let rise again until doubled. Brush with egg wash.
Bake 350 degrees for 35 minutes.
by Deborah Perugi | Nov 8, 2012 | Beans, Polenta, Recipes, Sausage
from Archie Perugi
One bunch kale
Italian Pork sausage or Salamini sausage
Olive oil
1 medium or 2 small onions diced
1 carrot diced
1 celery stalk diced
1 garlic clove crushed or minced
1 can red kidney beans or white Roman
1 small can tomato sauce
Salt and pepper
Corn meal (polenta or coarser meal)
Cook kale in water. Drain and cut into pieces. Brown broken up sausage in olive oil. Add kale, onion, carrots, celery, garlic, beans, 3 C water, tomato sauce, salt and pepper and cook over medium heat. Bring to a simmer and add corn meal slowly stirring continuously with wooden spoon. Cook 30 minutes.
Garnish with olive oil and grated parmesan cheese.
by Deborah Perugi | Nov 8, 2012 | Pasta, Pork, Recipes, Sauce, Sausage
(large pot as made 12/9/1979) – from A Perugi
1 lb+ Italian Salamini Sausage – boiled 20 minutes, cooled and crumbled
1 1/4 lb. pork loin with bone
1/2 lb. pancetta, diced
2 1/2 lb. beef stew meat (chuck?) cut into 1/2″ cubes
3 or 4 tbsp. parsley (remove stems)
1/2 lb. carrots diced
1 1/2 lb. onion diced (3 – 4 medium large)
6 or 7 garlic large cloves, pressed
2-3 stalks celery (1/2 lb.)
1/4 cup butter and 1/2 cup Madre Sicilia Olive Oil
1 Tbsp. Kosher salt
1 tsp. dried margoram, 2/3 tsp. thyme, 2 bay leaves, 3 generous dashes cinnamon, 4 dashes cayenne
35 oz. can imported peeled tomatoes, drained and chopped
29 oz. can Heavy tomato puree (Contadina)
6 oz. can Progresso Tomato paste
29 oz. can Hunts tomato sauce
15 oz. can Del Monte tomato sauce
1/2 oz. dried porcini mushrooms, soaked and diced.
Melt butter in oil with pieces of pancetta. Cook onion , carrots, celery, parsley in oil
mixture until soft. Take out most of this “suffrito”, and add some garlic and put aside.
Add rest of garlic and pork to pot and brown, then add beef and brown. Return soffrito, cook
awhile, add everything else and simmer 1 hour. Add mushrooms and cook 1/2 hour more. Serve
by Deborah Perugi | Nov 8, 2012 | Beans, Beef, Recipes, Soup, Vegetables
Nona Battani (Grandma’s mother) – from N Krug
Boil beef chuck meat in salted water with 1 bouillon cube to make stock.
Cool and skim fat off the top. Chop meat up.
1 can cannelloni beans
1 zucchini
Green beans cut in 1 inch pieces
2 chopped carrots
2 – 3 stalks chopped celery
2-3 chopped onions
Garlic powder
1 tsp basil leaves
2-3 chopped potatoes
2-3 chopped and peeled tomatoes
1 Cup Ditalini pasta
Saute onions, celery, and carrots in 1/4 stick of butter. Add 1 Tbsp. oil for flavor. Add zucchini, string beans, beans, potatoes and tomatoes.
Cook until soft. Add meat stock. Season with garlic powder, basil, salt and pepper. When soft and soup is thick, add pasta and cook al dente.
Editor’s Note: You can use vegetable bouillon cubes instead of the meat stock and no meat for a vegetarian version. I also add a piece of parmesan rind for flavor and offer grated parmesan to sprinkle on top. This is a surprisingly quick and easy dinner to make during the week.
by Deborah Perugi | Oct 16, 2012 | Casserole, Recipes, Vegetables
From Grandma to Pam Perugi Marraccini
Olive oil
3-4 medium zucchini
1 large onion
2 medium cloves garlic
1 large carrot
1 large stalk celery
1/4 C. each parsley, basil
5 or 6 skinned and strained tomatoes
salt and pepper
3 eggs
1/4 to 1/2 C. grated parmesan
1 C. bread crumbs
Chop finely garlic, onion, celery, carrots. Cut zucchini into 1/8 inch slices and halve them. Sauté zucchini, onion, garlic, carrots and celery.
until tender in olive oil on medium heat. Add chopped tomatoes, basil, parsley, salt and pepper. Cook only a few minutes. Let cool. Beat eggs
and add to cooled, cooked vegetables along with parmesan and bread crumbs. Make sure the egg mixture is just thick enough. Check seasoning.
Pour in oiled casserole dish and bake at 350° for 1-1/2 hours. Serves 7 or 8.
by Deborah Perugi | Oct 16, 2012 | Appetizer, Pickles, Recipes
Grandpa’s popular creation – from Archie’s menu box
Black and Green olives such as:
Oil cured, Black greek, Alfonso, Cracked Green Greek, California ripe/black and green
pepperoncini, sweet pickled red peppers, celery, onions, capers, anchovies, pickled mushrooms (or canned mushroom slices)
Chop all up fine, but not too fine. Add olive oil, little wine vinegar, pinch oregano. Keep refridgerated.
by Deborah Perugi | Oct 16, 2012 | Pickles, Recipes, Vegetables
From Grandma to D Perugi
To 3 lbs. of pickling cukes (small to medium firm) in 1 gallon jar add:
4 cloves garlic, sliced
3 or 4 sprigs dill including seed heads
2 tsp. whole pickling spice
Arrange in layers: cukes, spice, dill, garlic. Then add brine made by boiling 1/2 C kosher salt in 2 quarts water and cooled to tepid. On top, place 3 or 4 small pieces jewish rye bread or pumpernickle bread crumbs and 1 or 2 pinches of alum for crunchiness. Put cheesecloth over jar attached with rubber band. Use weught to keep pickles submerged if necessary.
“Half-done” are ready in 5-7 days. Then put in refridgerator with cap to slow up process and preserve.
