Lady Fingers Recipe

by Sherry Nuzzo
(Nashville, TN)

INGREDIENTS:
yields 32 lady fingers

- 4 eggs - separated
- 2/3 C sugar
- 1 tsp. almond extract (or vanilla)
- 1/2 tsp. baking powder
- 3/4 C all-purpose flour

DIRECTIONS:
1) Pre-heat oven to 350°F

2) Beat egg whites until foamy, add 1/2 of the sugar and the extract and continue beating until soft peaks form.

3) To the egg yolks, add the remainder of the sugar.

4) Sift flour and baking powder together and alternate folding the dry ingredients and the egg whites into the yolks.

5) Using a pastry bag with a large round tip (#12), pipe "fingers", approx. 3" long onto a baking sheet lined with parchment paper.

6) Bake for approx. 8-10 min. or until lightly browned. Sprinkle lightly with sugar and cool on rack.

Attilio's Reply:
Wow great look, and well done for the Tiramisù Recipe my best compliments Sherry for this lady fingers recipe! They must be very nice and I recommend them if you want to make a very good tiramisù. Thank you for sharing!

Comment submitted by Jean:
Superb Yum... Send me some... PLEASE!

Macaroni and eggs (a poor man's Alfredo sauce)

by Cathy Smith
(Watertown, CT)

Nonni's Macaroni and Eggs!

Preparation approx. 1 lb. of macaroni (ziti, linguine, cappellini, etc.)

When al dente, drain the pasta and return to pot and pour in whole milk until the milk is visible.

Turn the stove on medium heat and add approx. 6 tbsp. butter.

As the milk gets hot and the butter melts, mix together about 4-5 eggs and add a good handful of Italian grated cheese and a hearty pinch of dried mint.

When the milk starts to bubble, pour in the egg mixture and stir until the egg thickens.

Depending on how much milk and butter and how many eggs, you can get a different texture.

To get a creamier texture, use more milk and less eggs. By Cathy Smith

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Attilio's reply:
Dear Cathy, thank you for submitting this recipe... This is something that I would like to try even though you say that macaroni and eggs is the poor man's Alfredo sauce. By the way, why do you say "nonni's"? Is there any story behind this that I don't know about?

If there is please let me know, I'm very curious... I never had macaroni and eggs before so I don't know how the taste is, but must be good I think...

I ate Pasta Carbonara and that is with eggs and bacon, and this other Spaghetti Recipe with Egg, but the taste here is different...

What about adding a picture if you have one?

It would be very useful to all of us that never had made this pasta recipe, and believe me we are many out US. Just my 1 cent thought!

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Comment submitted by Cathy Sabia Smith:
The reason I call this recipe "nonni's" is that my father's mother came to this country from Italy and had 12 children. This was her way to feed her large family a tasty but an inexpensive meal. The village that my grandparents came from used quite a bit of mint in their recipes...

Don't know where that influence came from but it's good. If you don't have mint, substitute oregano.

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Comment submitted by Elaine:
My Auntie Carmella makes something similar but uses ricotta cheese as well and Italian spices. She says she does from her head and we've tried to get the recipe from her she is 99 and sharp as a tack!

She came from Naples and she refers to the dish as minyats? Just wondering if you have any suggestions...

The mixture is similar to the mac and eggs but it's baked with more ingredients?

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Attilio's reply:
Meanwhile I want to make my best wishes and congratulations to your aunt for the venerable age of 99. Great! I believe that the recipe has been modified and customized to a personal taste because I couldn't find something that looks like the recipe you mentioned.

I will try anyway to keep my eyes open...
Sincerely!

Pan Seared Stuffed Scallops with Red Potatoes

by Brian Casey
(St.Cloud, MN)

This is another dish I made at the Italian restaurant I work at.

First you will need some scallops. UV10s, if you don't know what that means, then find some that are about the size of a half dollar to a silver dollar in size.

Ingredients:


• ½ pound red potatoes
  
• 1-2 tablespoons minced garlic
  
• 1 tablespoon salt
  
• 1 tablespoon pepper
  
• 1 ounce fresh lemon juice
  
• 1-2 tablespoons crushed red pepper flakes
  
• 1 ounce olive oil
  
• 2 tablespoons butter
  
  Ingredients for stuffing:
  
  
• 2 cups cooked crab meat (pull apart)
  
• 1 cup bread crumbs
  
• 1 tablespoon melted butter
  
• 1 ounce olive oil
  
• ½ ounce chopped parsley

Preparation:

Mix all together only the ingredients for stuffing your scallops. Put aside, you will use later.

Slice your red potatoes, thinly cook in boiling water for about 10 minutes.

Add all ingredients into a saute pan saute for about 3 minutes. Place on a flat cookie sheet and place in your oven to finish cooking the potatoes. This will also give them a crispy texture.

For the scallops

Take your filet knife and cut a hole into scallops (twist your knife to make the whole bigger).

Try NOT to cut the scallop in half.

Stuff with your scallops stuffing. Put in refrigerator till needed.

You will need about 1-2 ounces of olive oil. Put the oil into a saute pan and heat till it starts to smoke. Add your scallops.

Scallops are cooked on both sides for 1-2 minutes. Scallops should release on there own with gently movement side to side.

Should have a good golden brown to them. This will cook your scallops to about a mid rare.

If you like your scallops done more, cook a few more minutes longer. Or you can throw them in your oven to finish.

Plating

Put your potatoes on a plate and put your scallops around them. Add a lemon wheel if you choose.

Done!

Pan Seared Stuffed Scallops with Red Potatoes
by Brian Casey

Orange Chicken Italian Style

by Brian Casey
(Saint Cloud)

About myself:
I've been in the restaurant business for over 13 years now. I am currently working as a chef at a fine dinning Italian place.

About the dish:
This dish is Italian Asian fusion. I hope you enjoy.

Ingredients:

• 4 pounded out chicken breasts
  
• 1/2 can of concentrate orange juice (defrosted)
  
• 2 tablespoons soy sauce
  
• 1 tablespoon garlic
  
• 1 teaspoon salt
  
• 1 teaspoon black pepper
  
• 1/2 ounce olive oil
  
  For the Orange Risotto:
  
• 1 cup risotto rice
  
• 1/2 diced yellow onion
  
• 2oz olive oil
  
• 1 teaspoon minced garlic
  
• 2 cups chicken stock
  
• 1oz heavy cream
  
• 1/2 cup diced portabella mushrooms
  
• 1/4 cup pecorino cheese
  
• 2 tablespoons orange juice

Directions:

1st start with your risotto; take onions, portabellas, and olive oil. Put into a sauce pot. Saute till onions are translucent. Add rice and chicken stock and cook till a boil. Add your heavy cream and cheese, cook till "al dente". Let cool.

2nd take your concentrated orange juice, soy sauce, garlic, salt/pepper, and olive oil. Put into mixing bowl. Mix till everything is incorporated. Add chicken. Place on grill and cook till the chicken is done.

3rd take your risotto and add your orange juice and saute till hot.

Plating:

Take your risotto and place on plate. Take your chicken and place it next to your risotto, add a orange wheel on top if you choose.

ENJOY!

Comment submitted by Jenny:
Never thought the orange risotto would be good. I was surprised. I loved the chicken! Definetly will try again!

Chicken Parmesan

by Loli
(Sevilla)

Ingredients:

4 fully-cooked breaded chicken cutlets
1 24 ounce jar Bertolli® Vidalia Onion with Roasted Garlic Sauce
1/2 cup shredded mozzarella cheese (optional)
8 ounces pasta, cooked and drained


Directions:

Preheat oven to 375 degrees F.
Arrange chicken in 9x13 inch baking dish. Pour sauce over chicken, then sprinkle with cheese. Bake 15 minutes or until heated through. Serve over hot bow ties.


Attilio's Reply:
Thank you Loli for the recipe.

Italian Fruit Cake

by Leeana
(Tn)

This Italian fruit cake is best after three days, but only if it lasts that long!

Ingredients:

2 eggs

2 cups flour

2 cups sugar

1 can crushed pineapple

2 bags of walnut chips

Mix all together in 13x9 pan bake at 350°F until top is brown, around 35 minutes depending on ovens.

Frosting:

1 package 8 oz cream cheese

1 box confectioners sugar

1 stick of butter

3 tablespoons cream if too dry add more cream

1 bag walnut chips

Mix all together and put on the warm cake, refrigerate when done. As I said, it's best after three days if it lasts that long.

Attilio's Reply:
I adore Italian fruit cakes and surely it wouldn't last three days long in my fridge.

What about You?