Italian Fruit Shake - a Taste of Italy Without the Passport
- Ready In:
- Peel the apple, the pear or peach, the banana, and the orange.
- Slice/core the fruit; put in a blender with the sugar, the milk and the ice. Blend for 2 minutes (process until smooth and thick).
- Serve in tall glasses OR this fruity concoction can travel in a thermos on the way to work or school.
Other delicious frullato versions include:
- Version #1: Put in the blender 4 pineapple slices (fresh or canned) and 3 bananas, all sliced. Add the juice of 2 oranges (if possible red), the juice of 1 lemon, and a chilled simple syrup (Preparation: 1 part water and 2 parts sugar -- Bring the water to a boil, then dissolve into this the sugar. Once the sugar is fully dissolved, remove the pan from the heat and allow it to cool.) Blend fruity mixture for 2 minutes and serve in chilled tall glasses. If desired, add ice and decorate with orange or lemon slices.
- Version #2: Put in the blender the juice of 4 oranges and 1 lemon, the zest of 1/2 an orange, 1 apple (peeled and sliced), 2 cups Kirsch or any other liquor (adjust to your taste), and 6–8 ice cubes. Blend for 1 minute and serve immediately.
- Version #3: Peel and cube 1 melon (honeydew, watermelon or cantaloupe); put in blender. Add 3–4 teaspoons sugar (adjust to taste), the juice of 1 lemon, 2 teaspoons of your favorite liquor (option), 4 cups of dry chablis and 3 ice cubes. Blend for 2 minutes slowly increasing the speed. Serve in tall, frosted glasses.
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<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> It was at my Italian grandmother's apron strings, in the "Patterson, New Jersey region" of Italy, that I learned the secrets of creating real home style Italian dishes, and where my passion for food and my culture were nurtured. Always kept neat as a pin, grandma's kitchen was the centerpiece of our social settings and the focal point of our lives together as a family. Yes, it was the heart of her home. There, friends and family exchanged news, grandchildren stood on stools over the counter and grated chunks of Romano and Parmesan cheese to be served with dinner, and under the watchful eye of grandma the women (young and old) planned and prepared mouthwatering menus that reflected the marvelous flavors and textures of Italian cooking. On any given day tantalizing aromas would build and escape through her kitchen window, dance about the balcony and drift down onto the street; where men chatting on the corner of Putnum Street would stop in their tracks to inhale the mouth-watering fragrance. So many sumptuous meals were prepared in that modest, yet functional, kitchen. If I close my eyes and think of Grandma's cooking, I can vividly recall some of those fragrant food memories: tomato sauce with meatballs and sausages simmering on the stove top; onions, peppers and garlic roasting in a fragrant pool of olive oil, Neapolitan pizza with vine-ripened tomatoes (from grandpa's garden), fresh garlic, basil, Parmesan and anchovies bubbling in the oven; Italian bread smothered with creamy butter, minced garlic, and fresh parsley toasting under the broiler ... "Yummmmm - Heaven in your mouth!" Among the many recipes that I've collected over the years, are those that I hold especially near and dear. They are tattered, faded pieces of paper that provide a glimpse into my past -- Family recipes passed down from mother to daughter, granddaughter to great-granddaughter. Generations of my family's heritage are captured in grandma's recipes for flavorful soups (Minestrone, Pea, Ruccola); hearty meat, poultry and fish dishes (braciole, pot roast, chicken casseroles, seafood stews); fresh vegetable entrees and salads, and those baked goodies that bring a happy ending to every meal (Ricotta pies, Struffoli, Cenci, Pine Nut cookies). Whenever I am 'hungry' for "the good old days" or I want to soothe my soul after a tiring day, these are the comfort-recipes to which I turn. I once heard it said: "What distinguishes great cooks from good cooks is that great cooks love to cook. Every meal is an opportunity to express that love." A credo that I am certain grandma lived by -- I believe that she prepared her meals to fill her family and friends with love. I am proud of grandma's spirit of "abbondanza" (an abundant table). Indeed, no one ever left grandma's table hungry. I'd like to share with you some of the foods from my beloved grandmother's kitchen. Enjoy and make these Italian classic favorites in your own family's kitchen. Buon appetito!