Recipes

Although our greater depth of knowledge and interest is in Italian cuisine, we plan to offer original recipes from families of several of the nations surrounding the Mediterranean basin. Here again, we will reference excellent existing sources whether or not we can improve on them. And so...MANGIA, MANGIA.

Most of the Italian recipes in this section come from the memory and imagination of Chef Sebastian Dechiario, the current guardian of the "passion for the kitchen" ("la passione per la cucina") embodied in our wives, mothers and grandmothers.

GS

Print This Article
More Articles

Recipes for September 23, 2007

September 23, 2007

MOM'S RAVIOLI (Pasta)
 
A) The Filling: 3 lbs. ricotta; 8 eggs; 1 cup Italian cheese; 1 tsp. salt; 1/2 tsp. black pepper; skin of one lemon; 1 cup plain bread crumbs.
 
B)The Dough: 5 or 6 cups of flour; 3 eggs; salt to taste; 1 lb. butter; water to make smooth.  
 
Roll the dough well and thin with a rolling pin...stretch it out as much as possible. Add filling in two-tablespoons-full portions along the dough, cover and cut out the individual ravioli, using a fork imprint to close the borders. 
Cook in boiling water until tender.  Add Tomato sauce, and more Italian cheese.  Enjoy!
 
 
MOM'S RAVIOLI (Dessert)
 
1) Pasta dough as per above.
 
2) Filling:  Mix 1 lb. chestnuts, cooked well; 1/2 lb. chocolate; 8 walnuts; 2 tablespoons-full honey; 1/2 cup sugar.  Add to pasta dough as above to form ravioli.  Fry in deep oil.  Add confectionary sugar.  Mangia!
 
 
EMMA'S PRUNE-FILLED COOKIES
 
A) The Filling: 2 lbs. cooked and strained prunes; 1 cup sugar; 3 tablespoons-full cocoa; 3 tablespoons-full cinnamon; diced orange peel; diced almonds; 1/2 jar of grape preserve; 1 bag of chocolate chips.  Mix and let stand overnight. 
 
B) Make dough as for Mom's ravioli.  Fill and bake or fry. 
 
 
 
Chef Sebastian

Print This Article
More Articles