Easy easy old italian recipe I make all the time...kids love them.
Struffoli6 Eggs
1 Cup Sugar
4 Cups All-purpose Flour
1 Teaspoon Vanilla
1/2 Teaspoon Cinnamon
3 Teaspoons Baking Powder
Oil For Frying
Put the flour into a mound on a clean counter or bread board. Make a well in the center, and put the sugar, eggs, vanilla, baking powder and cinnamon into this well. Using a fork, begin to mix everything together by pulling the flour slowly into the egg mixture. Once everything is well mixed, form the dough into rolls, about the width of your thumb. Cut each roll into 1 inch pieces. Fry the struffoli in oil heated to 375 degrees F. until golden and puffed. Drain on paper towels. Heat together honey, cinnamon and a little lemon juice. Drop the struffoli in the mixture and stir them around for a little while then pull them out. Top with powdered sugar and cinnamon and your done.
Really good italian meatloaf recipe that my fiancee has me cook every week.
Italian Meatloaf2 Pounds Lean Ground Beef
1 Pound Ground Pork
1/2 Pound Frozen Spinach, Cooked, Squeezed And Chopped Fine
1/2 Pound Mushrooms, Cleaned And Sliced
2 Tablespoons Olive Oil
1 Egg, Beaten
2 Cups Soft Bread Crumbs
1/2 Cup Provolone Cheese, Cut Into 1/4 Inch Dice
2 Cloves of Garlic, Minced
1/2 Cup Red Wine
4 Tablespoons Parmesan Cheese
1 Cup Cooked Ham, Cut Into Dice
2 Tablespoons Oregano
1 Tablespoon Basil
Salt & Pepper
Sauté the mushrooms in the oil until golden. Preheat the oven to 375 degrees F. mix the remaining ingredients together, then place in two 9 X 5 inch loaf pans. Bake for 1 hour, covering with foil if needed the last 20 minutes. Cool for 10 minutes then serve.
This is another old italian recipe from when I was a kid...I use to eat hundreds of these things. And still do today
Rice Balls with Cheese Didn't want to type the real name out...americanized it
4 Tblsp. butter
1/2 Cups minced onion finely
2 Cups rice
8 Cups hot Chicken Stock or canned chicken broth
3/4 Cups grated Romano cheese
2 eggs, beaten
dash of garlic salt
pepper to taste
8 oz. mozzarella cheese
2 Cups dry bread crumbs
1 1/2 vegetable oil, for frying
3 Cups tomato sauce, heated
Cut the mozzarella cheese into cubes 16-18 and place into the freezer until ready to assemble the rice balls. (This will prevent the cheese from melting too quickly when frying the rice balls). Melt the butter in a saucepan over medium heat. Add onion and cook 2-3 minutes, until softened. Add rice and stir to coat with butter. Cook, stirring, 1-2 minutes. Add 4 cups chicken stock (bullion may be substituted) and cook, stir until broth is almost absorbed, 4-5 minutes. Add 1 more cup of the broth and cook until almost absorbed. Continue to add broth gradually and cook, stirring, until rice is tender but still firm and liquid forms a thick sauce, 18-20 minutes total. Remove from heat. Stir Romano cheese and eggs into the hot rice and mix until blended thoroughly. Season with salt and pepper and a little garlic salt. Spread the rice out evenly on a baking sheet to cool enough to handle. Slice the rice mixture into 16-18 portions. Place a slice of the rice mixture in the palm of your hand and one cube of mozzarella in center, form into a ball. Bring the edges together to enclose cheese, forming a ball squeezing firmly making sure the cheese is covered. Roll each ball in bread crumbs and fry in a large saucepan or deep-fat fryer in vegetable oil over medium heat, a few at a time and cook, turning, until an even golden brown, 3-4 minutes. Serve hot, with tomato sauce.