La Famiglia Perugi website includes Perugi family historical documents and authentic Northern Italian recipes from Lea Battani and Araldo Perugi. See our recipes and albums for more information. You can add a recipe by filling out this form or by emailing it to debperugi@gmail.com.
Photo above: Historical photo of Cararra, Italy.
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Cotechino and Lentils
From Archie Perugi 1 Cotechino sausage (can be found in NYC or even your local Italian market!) 2-1/2 C. large lentils, washed and dry 2 small onions or 1 large, diced 1/4 c chopped pancetta 1 tsp. chopped garlic 2 stalks celery, diced 2 medium carrots, diced 1 can...
Frita Mista
(In her own words) Here is the basic batter used for frying zucchini, artichokes, shrimp, chicken, and eggplant. 2 eggs 1 Tbsp. olive oil 2/3 cup warm water 1/4 tsp. salt 1 cup flour Break the egg into a bowl, add the oil, water, and salt. Beat until nicely mixed and...
Chicken Cacciatore
From Grandma via Archie Take cut up chicken and saute in olive oil partway. Add chopped parsley, celery, minced garlic and chopped onion. Continue to saute until chicken is browned on all sides. Add fresh sage leaves, Del Monte tomato sauce*, salt and pepper to taste....
Cappelletti
Dough: 5 C. flour 4 eggs ground nutmeg salt 1/2 eggshell water per egg Knead well and let stand one hour. The more you knead the better. Filling: 2 Chicken breasts browned in butter and put through meat grinder. 1/4 lb. prosciutto 1/4 lb. mortadella (with nuts,...
Uncle Vic’s Bolonese Sauce Lasagna
From N Krug: Meat sauce: 1 cup chopped onion 1 clove garlic minced 1/2 cup chopped celery 2 Tblsp. butter 1 lb. Mild Italian sausage 1 lb. Ground round 2 Tblsp. olive oil 1/4 cup dry white wine ("or red" -D.P.) 2 cups chopped tomatoes peeled and seeded 3 Tblsp. tomato...