Sanguinaccio

The Robber and I have been treating ourselves to what I think this is at Cafe Venecia in Palo Alto for the last few years-- I'll admit this recipe is the reason I saved any of the Italian newspapers in the first place. I'm hoping it delivers when I actually make some. From AdriBarrCrocetti.com. Serves 4 or more, depending on serving size.

Ingredients

3 T cornstarch
1 C sugar
1/3 C unsweetened cocoa powder
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
Pinch salt
1 1/2 C whole milk
1 1/2 C heavy cream
4 large egg yolks
1 vanilla bean
4 oz 62% semisweet chocolate, finely chopped
Whipped cream, to garnish

Directions

1. Pour the milk into a 2 qt saucepan. Split the vanilla bean lengthwise. Scrape the seeds into the saucepan and add the bean. Heat over a medium flame until small bubbles form around the edges. Remove the pan from the heat. Cover and set aside to steep for 20 min.

2. Blend the cornstarch, sugar, cocoa, cinnamon, nutmeg, and salt in a medium bowl.

3. Add the cream and combine. Add the egg yolks and beat well.

4. Slowly pour all the hot milk over the cocoa mixture, whisking constantly. Return the mixture to the saucepan. Stir over a medium low flame until it thickens and comes to a boil, about 7-8 minutes.

5. Melt the chocolate in the microwave or over a double boiler.

6. Remove the milk mixture from the heat. Remove and discard the vanilla bean. Add the melted chocolate, stirring until smooth. Garnish with whipped cream.

Panettone French Toast

Sounds really really bad for you but very delicious. Maybe I'll eat it once in my life to be fancy. From AdriBarrCrocetti.com. Serves 4.

Ingredients

1 lbs of Panettone
6 large eggs
1 C heavy cream
1 C milk
1/4 C granulated sugar
1 T brandy
Zest of one orange
Pinch of salt
1/4 tsp nutmeg
Unsalted butter, softened
Confectioner's sugar, for dusting
Pomegranate seeds, for garnishing

Directions

1. Remove the discard the paper from the panettone. Cut the top from the panettone and cut remainder of panettone into 1-inch thick slices, cutting the very large inner slices in half.

2. Place the eggs, cream, milk, sugar, brandy, orange zest, salt and nutmeg in a low baking dish and whisk until blended.

3. Place the panettone slices in the mixture, 2 or 3 at a time. Soak, turning once, about 10-15 sec per side.

4. Heat a griddle over medium heat and brush lightly with unsalted butter. Cook panettone until golden brown, 4-5 min per side. Can keep cooked slices in warm 200 degree over.

5. Serve topped with butter, sugar and pomegranate seeds.

Zuppa di Farro con Zucca Farro Soup with Squash

Sounds healthy, no? From ArdiBarrCrocetti.com. Serves 6.

Ingredients

1 C Rustichella d'Abruzzo whole farro
1 1/2 - 2 lbs butternut squash, cut in 1 inch chunks
2 ribs celery, cut into 1/4 inch dice
2 large carrots, cut into 1/4 inch dice
2-3 shallots, very thinly sliced (approx 3/4 C)
1 28 oz can of tomatoes, chopped or crushed
1/4 C Italian parsley, roughly chopped
1 sprig of rosemary
3-4 C unsalted chicken broth
1/2 C dried cannellini beans or 1 15 oz can, rinsed and drained
1 bay leaf
Peperocino flakes
Fine sea salt
Black pepper
EVOO
Rinds of Parmigiano-Reggiano
Grated parmigiano-reggiano

Directions (for canned beans):

1. Transfer farro to a medium bowl and cover with 2 inches of cold water. Soak for 20 minutes. Drain and transfer to a 4 quart saucepan, adding 6 C of cold water. Cover and bring to a rolling boil. Remove the lid, add 1/4 tsp of sea salt. Stir, reduce to a simmer. Cook, uncovered, until farro is barely tender, about 20 minutes.

2. Meanwhile, pour 3 T. of EVOO into a low, 6 quart heavy bottom Dutch oven and heat over a medium flame. Add squash, celery, carrot, shallots, and 1/2 tsp of salt, tossing to coat. Cook, stirring occasionally, until the vegetables soften and take on a translucent, shiny appearance about 12 min. Do not brown the shallots.

3. Add the tomatoes and their juices, the peperocino, parsley, rosemary and 3 C of chicken broth. Simmer until the vegetables are soft, another 10-15 min. Remove the rosemary sprig and use an immersion blender to puree half the mixture.

4. Add the beans, farro and 1/2 tsp each of salt and pepper. Simmer for 10 more minutes. Salt/pepper to taste. If desired, add additional C of chicken broth.

5. Serve with grated parmigiano on top.

Castagnole

Another Italian newspaper recipe, this from mapleandsaffron.com. Castagnole are the deep fried dough balls served at Italian Carnival.

Ingredients

600 g flour
150 g sugar
150 g olive oil
4 eggs
1 small glass of anise-flavored liquer (optional)
Grated peel of one lemon
8 g baking powder
Icing sugar
A pinch of salt
Vegetable oil for deep-frying

Directions

1. Mix all ingredients together until you get a soft and smooth dough. Let it stand for a few minutes. Cut the dough into smaller pieces and roll them into strips, then using a knife, cut the dough into small pieces.

2. Shape each piece into a smooth little ball. Deep fry the balls in vegetable oil. When they are golden, take them out with a skimming ladle and dry them.

3. Let them cool for a few minutes and then sprinkle with icing sugar. Good for three or four days.

Lentil and Golden Beet Salad with Gremolata

Vegetable Tuesdays has been on hiatus but that doesn't mean we (ahem the Robber) haven't been cooking. I had a baby. And am having another one in December! And in this exact moment, am in a weird decluttering moment where I want to purge my house of everything unnecessary... but it's hard. So I am going to blog some Italian recipes I found in some newspapers given to me by Angela at La Biscotteria in Redwood City. I might never make them. But then I can throw the newspapers away in peace.

So here: Lentil and golden beet salad with hazelnut gremolata. Sounds like something my oldest sister would make. From Our ItalianTable.com.

Ingredients

1 C Puy or French green lentils
2 C water or chicken broth
1 garlic clove, peeled or lightly smashed
1 sprig of thyme
1 bay leaf
8 small golden beets
1 candy cane beet, peeled and thinly shaves on a mandolin slicer
A mild Pecorino cheese such as Pecorino Toscano
Bunch of watercress or baby arugula, trimmed and washed
Zest of 1 lemon, reserving lemon for dressing
5-10 sprigs of Italian parsley, finely minced
1/2 C roasted and hulled hazelnuts, cooled and finely chopped

Directions

1. Place the lentils, broth, thyme, garlic and bay leaf in a small pot. Bring to boil and reduce to a low simmer. Cook for 20-30 minutes until the lentils are al dente. Cool briefly and drain in a colander.

2. Place the beets in a heavy-bottom pot with a steamer insert. Fill the bottom with water and place the beets in the steamer. Bring to a boil and steam for 1 hour. When done, let cool enough to handle. Peel them with your hands and slice into quarters or smaller.

3. Zest 1 lemon into a work bowl and add the finely chopped parsley and hazelnuts. Season with salt and pepper and stir in a Tbsp of good quality olive oil.

4. Juice half the lemon into a bowl and add twice as much olive oil as lemon juice. Season with salt and pepper. Vigorously whisk. Mix the beets and lentils in a bowl and add a small amount of the dressing. Lightly toss and return to the refrigerator.

5. Lightly toss the watercress or arugula with some salad dressing and place on the serving place. Top with beet/lentil mixture. Scatter with slices of candy cane beets. Top with slices of pecorino cheese. Sprinkle with the parsley/hazelnut mixture and serve.