by Deborah Perugi | Mar 31, 2024 | Dolci, Easter, Recipes
I saw this on TicTock on brazzitrattoria. Great for easy Easter dessert! This is his picture. My cake is in the oven!
6 eggs
1 1/2 tsp. vanilla
1 1/2 tsp corn starch
2 cups sugar
3 pounds (48 oz) ricotta cheese
Grease springform pan with spray or butter
Set oven to 400 degrees
Mix six eggs
Add vanilla and mix again
Add corn starch and sugar and mix
Add ricotta and mix again well
(if you use a 2 lb. carton of ricotta, cut the rest of the ingredients by 1/3)|
(converts to: 4 eggs, 1 t. vanilla, 1 t. cornstarch, 1 1/3 c. sugar, 2 lb. carton ricotta
Add 1-2 t. grated lemon if desired
Pour into pan and bake at 400 for ten minutes, then reduce temperature to 350 degrees.
Bake 1 hour then turn off oven and let rest in oven for another hour
by Deborah Perugi | May 12, 2023 | Dolci, Recipes
From Grandma’s hand written note:
1/4 cup rice, wash well.
Cook slowly in quart milk, a little salt, stir all the time in a sauce pan, until rice is cooked
1/2 cup sugar to taste
Take 5 eggs if small (4 if large), heat a little, put a tsp. vanilla
Place in buttered pan, 4 small pieces of butter on top
Put in medium oven (325°) about 25-30 min (45 min.in our oven) until knife comes out clean.
(Note: Rich and I both felt that 1/4 cup uncooked Basmati rice was not enough in this recipe. Next time I would use 1/3 to 1/2 cup instead. Also, I would change sugar to 1/4 C. — Deb)
by Deborah Perugi | Jun 5, 2021 | Dolci
A couple years ago, RIch, Deb, Eva and Will took a train tour of Italy, including Rome where our three second cousins reside. Marguerita invited us for dinner one night along with Michele and Franco and various daughters! M was busy in the kitchen after dinner and came out with an amazing dessert. This is it. I found it in a cast off cook book (“Homestyle Italian Cooking, by Lori Carangelo”) given to me by a friend. I was looking through and immediately recognized the dish. This recipe does not require gelatin, which I thought was in M’s recipe. I dare you to try it!!
by Deborah Perugi | Dec 29, 2016 | Christmas & New Year's, Dolci
Make bread pudding of course!
ITALIAN BREAD PUDDING From The Boston Globe
2/3 C light raisins
6-8 slices Panettone
2 C milk
3/4 C sugar
1 C heavy cream
1/4 C rum
1/4 C Marsala
3 large eggs
2 T grated orange peel
1/2 t cinnamon
Confectioner’s sugar
Preheat oven to 375 degrees.
Butter 12 x 9″ glass baking dish
Sprinkle half the raisins on the bottom
Make layer of half the bread slices over raisins
Sprinkle with remaining raisins and add the second layer of bread.
Combine milk and sugar in medium saucepan and simmer until the sugar is dissolved.
Remove from heat and stir in cream, rum and Marsala.
Beat eggs with cinnamon and orange peel and stir into milk mixture.
Slowly pour liquid over bread slices, pressing them down. Let stand 10 minutes.
Place dish in large roasting pan and fill it 1 inch, being careful to not come too close to bread dish.
(Moving the pan out of the oven may splash into bread pudding!)
Bake 30 minutes or until knife comes out clean 2 inches from edge and top is golden.
Just before serving sprinkle with Confectioner’s sugar. Serve warm or chilled. Yields 12 servings.
by Deb | Mar 29, 2016 | Dolci
Rich, Deb, Will and Eva Saltus were recently in Italy on an eight day tour of Venice, Florence and Rome. We saw some great sites, history, art and had some amazing Italian meals!
We had dinner at Michele and Cinzia’s home where Cinzia made a delicious and interesting pasta dish with green beans and potatoes! It was awesome! Also, the chocolate cake was great. We also had the best mozzarella ever as part of that meal.
Then the next evening we were invited to Margherita’s for dinner. We had a yummy potato baked dish, Roman Artichokes, balsamic marinated veal and an incredible dessert that she described to me and seen here, mostly eaten. She rolls out Torrone candy into bits and adds cream and gelatin to make into a mold. it is served chilled with chocolate sauce. Recipe coming soon I hope!
by Deb | Mar 19, 2016 | Dolci
A delicate and tasty snacking cake. I used only 1 tsp. and it was more like pound cake, but still good. I also added 1 tsp. vanilla because most cakes call for that. Following is her note.
“Dear Debby, I’m sending you the picture of the yogurt jar because it’s the measure go the ingredients.
Put together:
1 jar full of yogurt
2 jars full of sugar
3 jars full of flour
1 jar full of oil
3 eggs
16 gr. baking powder (3 tsp.)
Grated lemon rind
Put the mixture in a pan greased with butter and flour and cook it for 30 minutes in a oven with medium temperature (160c-180c , sorry I don’t know your degrees )
If you want you can add apples or ciocolate or nuts. We prefere it plain.
Let me know how it comes
Have a nice Easter!
Ciao
Margherita
Ps I didn’t have time to try the Carrara rice cake, as soon I’ll do it I’ll send you the recepy😊
by Deb | 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 Deb | 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.
