by Deborah Perugi | Oct 3, 2012 | Family Tree, Lea Battani
I have a copy of an organized list of all the family names, marriages and children from the 1800’s to our generation, not including our children. Pretty exciting to see all the names we never heard of and some we know. We have cousins about our age that we never knew about! Our list is on page two. Find these items in the Old Italy Gallery.
Note: The list came with a letter from “Dipl. Ing. Oskar Francini”, WIEN III. I think that is Vienna. There is information in german on the list as well.
by Deborah Perugi | Sep 17, 2012 | Pasta, Recipes, Soup
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, optional)
1/2 t. ground nutmeg
1/2 C. grated parmesan cheese
Stir. Add two eggs.
Add to homemade chicken broth or use canned Old Colony Chicken Broth. Serve with grated parmesan cheese.
by Deborah Perugi | Sep 17, 2012 | Beef, Lasagna, Main Dish, Pasta, Recipes, Sauce, Sausage
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 paste
2 cups beef bouillon
1 tsp. dried oregano
Salt and pepper
Becciamella sauce:
5 Tblsp. butter
6 Tblsp. flour
2 cups milk
1 cup heavy cream
1 tsp salt
Dash nutmeg
Other:
1 lb. Lasagna noodles
1 lb. Mozzarella cheese grated
1/2 cup grated Parmesan cheese
To prepare meat sauce:
Combine onion, garlic and celery and saute over low heat in 2 Tblsp. butter 8-10 minutes.
Remove to heavy 3-4 quart saucepan. In same frying pan, saut the sausage and ground round in olive oil until browned.
Remove excess grease. Add wine to meat and boil stirring constantly until wine is almost evaporated. Add meat to sauce pan with onion mixture and add the tomatoes, paste, stock and seasonings. Simmer for 1 hour.
To prepare the becciamella sauce:
Melt 3 Tblsp. butter into heavy 2-3 quart saucepan over low heat.
Stir in flour. Cook slowly 2-3 minutes. Pour in milk and cream slowly stirring with a whisk to obtain a smooth sauce. Heat to boiling stirring constantly until sauce thickens. Remove from heat and add 1 tsp. salt and nutmeg.
To build the lasagna:
Butter a 9 x 13 x 3 inch-baking dish. In a large 6-8 quart pot, cook the lasagna. When cooked, drain and cover lasagna with cold water.
Spread layer of meat sauce on bottom of baking dish. Over this, lay 1/3 of the noodles, 1/3 of the sauce and 1/3 of mozzarella cheese. Repeat 2 more times. Sprinkle top with Parmesan cheese and bake at 350 degrees for 30 minutes.
