Costolettedivitelloalcartoccio Recipes

CARTOCCI SICILIANI

Steps:

• In a stand mixer, mix the flour, butter, sugar and lemon zest. Let everything mix well. You want the butter to be fully absorbed by the flour. Add the yeast and mix. Add the egg and mix. Add enough milk to give you a dough that can be rolled. Not too soft, but not too hard either. Cover the dough and let it rise for 1 1/2 hours in a warm part of the house. Take a ball of dough and roll it flat with a rolling pin. Cut the dough into strips of about 1" wide, 1/4" thick and about 8" long. Wrap each strip in a spiral around a Cannoli tube. Make all your Cartocci, cover them and leave them to rise for another hour. Deep fry all the Cartocci until they are golden brown. Let them cool off and fill them with Ricotta Cream, Custard Cream or a Nutella Mousse

SPAGHETTI CACIO E PEPE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Scoop out some of the cooking water and reserve. Drain spaghetti.
• Heat oil in a large skillet over medium heat. Add garlic and pepper; cook and stir until fragrant, 1 to 2 minutes. Add spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup of reserved cooking water; stir until cheese is melted, about 1 minute. Add more cooking water until sauce coats spaghetti, about 1 minute more.

COSTOLETTE DI VITELLO ALLA CAPRICCIOSA (VEAL CHOP MILANESE)

Steps:

• Combine eggs, parsley, Parmigiano, salt and pepper in a shallow bowl. Place the flour and breadcrumbs in 2 more shallow bowls. Dredge the veal chop in the flour mixture, shaking off excess. Then dip into egg mixture and cover with bread crumbs.
• Heat 1/2 cup olive oil in a saute pan over medium heat. When the oil is hot, fry the veal until golden brown, about 3 minutes on each side. Remove from pan onto paper towel to absorb any excess oil.
• In a stainless steel or ceramic bowl toss tomatoes, onion, basil, lemon juice, oil, salt, and pepper. Plate veal and top with tomato salad.

CARTELLATE WITH VIN COTTO

Steps:

• Put flour in mixer. Add oil, 1 cup water and salt, and beat at low speed until dough forms. Wrap in plastic, and set aside 1 hour.
• Divide dough in half. On large work surface lightly dusted with flour, roll it paper-thin into a rectangle. Cut in strips 1 1/4 inches wide and 12 inches long. Fold each strip in half lengthwise without pressing it down, then roll into a pinwheel about 2 inches in diameter, pinching ends closed. Repeat with remaining dough.
• Heat oil to 350 degrees in a large saucepan to a depth of 2 inches. Fry pinwheels until golden brown. Drain on absorbent paper.
• Heat vin cotto, sugar and 1/4 cup water in saucepan until sugar dissolves. Dip fried cookies in syrup; drain. Arrange on platter.

PASTICIOTTI OR PASTA CIOTTI

Steps:

• Dough:
• Sift together the flour, sugar, baking powder, and salt into a large bowl.
• Cut in the shortening with a pastry blender until the mixture resembles coarse cornmeal.
• Add the milk, vanilla, and egg and use your hands to mix the ingredients into a smooth ball of dough.
• Wrap the dough in plastic wrap and set aside.
• Filling:
• In a medium saucepan, whisk together the cornstarch and sugar, making sure there are no lumps.
• Gradually whisk in the milk.
• Add the butter, place the saucepan over medium heat, and cook, stirring constantly with a wooden spoon, until thickened.
• Remove from the heat and stir in the egg yolk and almond extract. Set the custard aside.
• To Assemble and Bake:
• Divide the dough in half.
• On a lightly floured surface, roll one piece into an 11-inch circle, about 1/4-inch thick.
• Using a 3-inch fluted biscuit cutter, cut out circles of dough and press each one into the bottom and up the sides of 3 x 1 1/4-inch tart pans.
• Reroll the scraps and cut out additional circles. You should have 12 tart shells.
• Place the tart pans on a cookie sheet. Spoon about 2 tablespoons of filling into each tart shell.
• Roll out the second piece of dough and cut out 3-inch circles. Place a circle over each tart and pinch the edges closed.
• With a pastry brush, paint the top of each tart with the egg wash. Refrigerate the tarts for 30 minutes.
• Preheat oven to 425 degrees . Bake the tarts on the middle oven rack for 12 to 15 minutes, or until the tops are golden brown. Remove the tarts to racks and let cool completely.
• Carefully remove the tarts from the pans. Store in an airtight container in the refrigerator.
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PASTA CARTOCCIO FRUTTA DI MARE

Steps:

• Cut the shrimp lengthwise in half. Cut each half crosswise. Set aside.
• Heat the oil in a skillet and add the shallots and garlic. Cook, stirring, about one minute. Add the shrimp and scallops and cook, stirring, about one minute. Add the tomatoes and broth and bring to the boil. Let simmer about one minute and add the parsley, oregano and Cognac.
• Add the clams and mussels and cover closely. Cook until the clams and mussels open, about one and a half minutes. Add the crab meat, stir gently and remove from the heat.
• Bring four quarts of water to the boil and add the perciatelli. Cook, stirring down with a fork, about one and a half minutes and add the mezza-lasagne and fettuccine. Continue cooking about six minutes.
• Meanwhile, spread out on a flat surface a sheet of aluminum foil measuring about 17 by 30 inches. Fold the foil over itself to make a rectangle measuring 15 by 17 inches. Fold over the open edges to seal. Drain the pasta and place it in the foil bag. Pour the sauce with seafood into the bag. Scatter the basil leaves on top of the pasta and sauce. Fold the open end of the foil to seal it all around hermetically.
• Lightly oil the bottom of a metal, flame-proof dish or baking sheet and place the pasta-filled foil bag on top. Turn the burner to high. Cook for about two minutes, until the bag puffs like a pillow.
• Using a sharp knife, cut a long slit on one side of the bag. Divide the pasta and seafood among four heated dishes.