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    You are in: Home / Cookbooks / Italy Project
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    4 recipes in

    Italy Project


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    2 Reviews |  By s'kat

    Description:Notes from Mario Batali: "anyone who has seen Stanley Tucci's cinematic masterpiece, Big Night, will remember Primo's rendition of this classic, which takes its name from a large drum. My version differs from that one in many ways, but like it, it makes for a dramatic presentation. Surprisingly, it is not nearly as tricky to prepare as it looks. Except for the rigatoni, you can prepare the whole thing the day before; just blanch the pasta and assemble the dish in the afternoon before your guests arrive. It can then rest in the refrigerator for several hours before the final cooking. You will need a 4 quart metal mixing bowl for the final assembly. from s'kat: It was two years before I finally found an occasion I could whip this out for. I did all of my prep work in the weeks preceding the recipe, freezing the components as I went along. The day of the assembly, I only had to make the besciamella sauce, which took mere minutes. I also cheated, in that I! didn't make fresh pasta, I bought some from a local Italian deli. Although this didn't come out exactly perfectly, I'm posting it in the hopes that someone else who may want to make this can help me figure out the proper baking times. When I pulled it out, it wasn't warm enough in the middle. I kept it going for at least another 30 minutes, even turning up the temperature towards the end. Additionally, when I went to cut my first wedge and pull it out, the pasta collapsed when free of the dome, instead of sticking together. It still tasted incredible, and there were audible gasps when I hauled this sucker out to the dining room. It is my intention to make it at least once a year, from now on. Have fun!

    Recipe #85372

    Italian cookie good with coffee or vanilla ice cream.

    Recipe #10144

    These cookies are a staple in my family. They are so simple, yet so incredibly wonderful. This recipe has been passed down from my great-grandmother. I've listed here the original recipe from my Nonna and great Aunt, as it was given to my mother. It can easily be cut in half, or in fourths. Obviously the full recipe makes ALOT OF COOKIES!! My mom has been known to actually make the full batch, especially for Christmas. Besides the traditional "knot" shape, the cookie dough can be rolled out and cut with cookie cutters. Pumpkins, Autumn leaves, Christmas trees, stars, and Easter eggs are but a few of the shapes we like to make these in. I hope you enjoy them as much as my family does. (Prep time includes dough resting time, and cooking time includes glaze drying time)

    Recipe #63753

    Years ago, my grandmother and great-aunt went to Italy for their cousin's daughter's wedding. They ALWAYS tell the story of this glorious table full of these delectable cookies shaped like little peaches. My great-aunt, being the baker of the family, asked her cousin for the recipe. She was told that these lovely little cookies were traditionally served at weddings there in their small Italian village. The recipe itself is quite simple, however, it is the method in which you assemble the cookies that makes these so unique. My great aunt adapted the original filling. In Italy, the peach cookies were filled with cream custard held together at the crease by dark chocolate. Because she needed to make her's in advance, she changes the filling to peach preserves. If you use the traditional cream for the filling, the cookies must be made and eaten THAT DAY. I've left the recipe in her original words. The number of cookies this makes is an ESTIMATE! Will update after I speak to my great-aunt.

    Recipe #100104


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