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August '09-Mangia Italiano Recipes


Panzanella (Bread and Tomato Salad)
by Angie

3/4 pound day-old crusty peasant-style whole-grain bread, cut into 1-inch cubes (about 6 cups)
2 large tomatoes (about 1 pound), trimmed and each cut into 8 wedges
3/4 cup sliced unwaxed cucumber
1/2 cup sliced red onion
1/2 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
10 fresh basil leaves, shredded

In a serving bowl stir together the bread, the tomatoes, the cucumber, the onion, the oil, the vinegar, the basil, and salt and pepper to taste until the salad is combined well


Contorno Course

Arugula with peaches, walnuts, carmelized onion, and parmesan
by Amy

1-5oz. container arugula
3-4 small to medium peaches, cut into slices
1 medium red onion
2/3 cup toasted walnuts
Shaved or grated parmesan to taste (goat cheese would make a
good substitution)

Heat a skillet with olive oil or butter over medium heat.
Thinly slice the onion and sautee for 5-10 minutes, then lower
heat to medium low and cook for another 30-40 minutes, stirring
occasionally until the onion carmelizes.

Toss peaches with arugula, onion, walnuts, and cheese. Toss
the salad with red wine vinaigrette (see below). Serves about
5 or 6 as a side dish.

Red Wine Vinaigrette
3-4 tablespoons extra virgin olive oil
2-3 tablespoons red wine vinegar
Juice of one lemon
Salt and pepper to taste

Whisk all the ingredients together until oil and vinegar are
combined and do not separate.

Dolce Course

Scicilian Cannoli
ala Michelle

For cannoli shells
• 1 cup all-purpose flour plus additional for dusting
• 3 tablespoons sugar
• 1 teaspoon unsweetened cocoa powder (not Dutch-process)
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 1 lb cold lard
• 2 tablespoons sweet Marsala wine
• 1 large egg, separated
• About 3 cups vegetable oil

For filling
• 1 lb fresh ricotta (2 cups)
• 4 oz Mascarpone cheese
• 2 oz soft mild goat cheese
• 1/3 cup confectioners sugar
• Zest of one orange
• 1/2 teaspoon orange-flower water (also called orange-blossom water)
• 1/4 teaspoon cinnamon
• 1/4 cup shelled unsalted pistachios (not dyed red)
• chopped 1 oz bittersweet chocolate (not unsweetened)


Make dough for shells:

  • Whisk together flour, sugar, cocoa, cinnamon, salt, and baking soda.
  • Add 2 tablespoons lard and blend in with your fingertips until combined.
  • Add wine and yolk and stir until a dough forms.
  • Turn out dough onto a lightly floured surface and knead until smooth and elastic, 5 to 7 minutes.
  • Form dough into a disk and wrap tightly in plastic wrap, then let stand at room temperature 1 hour.

Make filling while dough stands:

  • Beat together ricotta, mascarpone, goat cheese, confectioners sugar, orange peel, orange-flower water, and cinnamon in a bowl with an electric mixer at medium speed 1 minute (do not overbeat).
  • Fold in nuts and chocolate until combined and chill.

Make shells:
• Set smooth rollers of pasta maker at widest setting.
• Unwrap dough and cut in half, then lightly flour 1 piece (keep remaining half covered with plastic wrap).
• Flatten floured dough into an oval and feed through rollers.
• Turn dial down 2 notches and feed dough through rollers again.
• Continue to feed dough through rollers, making space between rollers narrower by 2 notches each time, until narrowest setting is used.
• Line a baking sheet with plastic wrap.
• Transfer rolled dough to a lightly floured surface and cut out 4 or 5 rounds with floured cutter.
• Transfer rounds to baking sheet and keep covered with more plastic wrap.
• Roll out remaining dough and cut rounds in same manner.
• Gather scraps and let stand 10 minutes.
• Roll out scraps and cut in same manner.
• Heat remaining lard with 1 1/4 inches oil in a 4-quart heavy pot over moderate heat until it registers 350 F on thermometer.
• Meanwhile, lightly oil cannoli tubes.
• Lightly beat egg white, then brush bottom edge of 1 dough round with egg white. Wrap dough around a tube, overlapping ends (egg-white edge should go on top), then press edges together to seal.
• Make 5 more shells in same manner (keep remaining rounds covered with plastic).
• Fry dough on tubes 1 at a time, turning with metal tongs, until 1 shade darker, about 30-45 seconds.
• Wearing oven mitts, clamp end of hot tubes, 1 at a time, with tongs and, holding tube vertically, allow shell to slide off tube onto paper towels, gently shaking tube and wiggling shell as needed to loosen. (If you allow shell to cool it will stick to tube and shatter when you try to remove it.)
• Transfer shells to paper towels to drain and cool tubes before reusing. Wrap remaining dough around tubes and fry in same manner.
• Spoon filling into pastry bag and pipe some into 1 end of a cannoli shell, filling shell halfway, then pipe into other end. Repeat with remaining shells.

Table of Contents

Page title Most recent update Last edited by
The Fifth Taste: Exploring Umami-Recipes August 30, 2010 1:00 PM Michelle
Full Moon Berries Potluck-Recipes June 29, 2010 12:33 PM Michelle
Turkish Cuisine-Recipes June 22, 2010 11:01 PM Michelle
Great Places to Buy Hard to Find Ingredients May 15, 2010 12:02 PM former member
Indian Cuisine-Recipes March 26, 2010 12:03 PM Michelle
Everyone LOVES Chocolate-Recipes May 3, 2010 10:41 AM Michelle
August '09-Mangia Italiano Recipes March 21, 2010 1:55 PM Michelle
About Our Fees April 18, 2009 3:59 PM Michelle
In-Seaon Produce- Spring April 7, 2009 9:30 AM Michelle
In-Season Produce-Winter December 22, 2008 4:37 PM Michelle
November Meet-up:Recipes November 16, 2008 10:08 PM Michelle
Great Food Links July 1, 2010 2:07 AM Michelle

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