The Siciliano Sandwich Roma Cafe Remake Recipes

PASTA SICILIANO

Steps:

• Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a large skillet over medium heat, and cook the garlic until lightly browned. Mix in red pepper and lemon juice. Stir in the pine nuts, olives, and sun-dried tomatoes. Toss in the cooked pasta and feta cheese. Season with salt and pepper.

CAFE ROMA MARTINI

Steps:

• Add all ingredients (except garnish) to a cocktail shaker filled with ice. Shake well and strain into martini glass. Garnish with 3 coffee beans. Enjoy!

BUTTERMILK SCONES

Steps:

• Note: Zante currants are aka "dried currants"; if you decide to make the scones with fresh berries, instead, (raspberries, blueberries, or strawberries), start with about ½ pint berries; hull and coarsely chop the strawberries, but leave raspberries and blueberries whole; freeze the whole berries or berry pieces in a single layer on a small baking sheet, and then add them to the dough after you add the buttermilk; be careful not to mash the berries into the dough, or you will color it with their juice.
• Preheat oven to 400°; butter a baking sheet.
• Make the dough: in a small bowl, combine the currants with warm water to cover; set aside for about 10 minutes until the currants are plumped; drain well.
• Sift the flour, baking powder, and baking soda in a big mixing bowl or into a large bowl of a stand mixer fitted with the paddle attachment.
• Add the sugar and salt; and stir to mix with a wooden spoon.
• Cut the butter into ½-inch cubes and scatter the cubes over the dry ingredients. If you are mixing by hand, use a pastry blender to cut the butter into the dry ingredients; if you are using the mixer, pulse on and off so that you don't break down the butter too much.
• You want to end up with a coarse mixture with pea-size lumps of butter visible.
• Add the buttermilk all at once along with the lemon zest and currants; mix gently with a wooden spoon by hand or on low speed if using a mixer.
• Continue to mix just until you have a dough that holds together; if the mixture seems dry, add a little more buttermilk; you still want to see some of the butter pieces at this point.
• Dust your work surface with flour, and turn the dough out onto it.
• Using your hands, pat the dough into a rectangle about 18 inches long, 5 inches wide, and 1 ½ inches thick.
• Brush the top with melted butter and sprinkle with sugar.
• Using a chef's knife, cut the dough into 12 triangles; transfer the triangles to the prepared baking sheet.
• Bake for 24-35 minutes, until the tops are lightly browned.
• Remove from oven and serve immediately.

ALMOND-LEMON TEA CAKE

Steps:

• Note: the key to making this cake batter smooth is incorporating the almond paste completely before the eggs are added; the success of the glaze-a pretty crystallized look and a proper set-requires 2 things, the glaze must be made just before it is brushed on the cake, and the cake must be warm from the oven so the sugar and juices can penetrate it properly and form crystals.
• Position a rack in the lower third of the oven; preheat oven to 350°.
• Lightly butter and flour an 8 ½ inch tube pan OR a 9x5 inch loaf pan, knocking out the excess flour.
• Make the cake: sift together the flour, baking powder, and salt twice.
• In a small bowl, combine the eggs and vanilla; whisk just to combine.
• In the bowl of a stand mixer fitted with paddle attachment, beat the almond paste on low speed until it breaks up.
• This can take up to a minute, depending on how soft and warm it is.
• Slowly add the sugar in a steady stream, beating until incorporated.
• If you add the sugar too quickly, the paste won't break up as well.
• Cut butter into 1 tablespoon pieces.
• Continue on low speed while adding the butter, a tablespoon at a time, for about 1 minute.
• Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
• Then turn on the mixer to medium speed; beat until mixture is light in color and fluffy, 3-4 minutes.
• With the mixer still on medium, add the eggs in a very slow, steady stream and mix until incorporated.
• Stop the mixer and again scrape down the sides; resume mixer at medium speed and mix for another 30 seconds.
• Add in the citrus zest and mix in with a wooden spoon.
• Finally, add the flour mixture in batches, stirring after each addition until incorporated.
• Scrape down the sides of the bowl one last time; spoon batter into prepared pan; smooth the surface with an offset spatula.
• Bake 45-50 minutes, until the top springs back when lightly touched and a pick comes out clean; let cool in pan on a wire rack for 5-7 minutes.
• Meanwhile, stir together the lemon and orange juices and sugar in a small bowl.
• Place the wire rack holding the cake over a sheet of waxed paper or foil to catch any drips; invert the cake onto the rack.
• Brush the entire warm cake with the glaze, then let the cake cool completely on the rack (the cake breaks apart easily when warm, so don't attempt to move it).
• When the cake is cool, transfer it to a serving plate; serve at room temperature.

PUMPKIN TEA CAKE

Steps:

• **Note, as with all quick breads, make sure not to overmix the batter, or you will end up with a coarse, tough crumb.
• Preheat oven to 325°; lightly butter the bottom and sides of a 9 x 5 inch loaf pan.
• This recipe is easily mixed by stand mixer fitted with the whisk attachment or by hand with a whisk.
• Sift the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves into a mixing bowl; set aside.
• In another bowl, beat together the pumpkin puree, oil, sugar, and salt on medium speed until well mixed.
• Add in eggs, one at a time, mixing well after each addition until incorporated before adding the next egg.
• Scrape down the sides of the bowl with a rubber spatula.
• On low speed, add in the flour mixture and beat just until combined.
• Scrape down the sides of the bowl, then beat on medium speed for 5-10 seconds to make a smooth batter.
• The batter should have the consistency of a thick puree.
• Transfer batter into loaf pan; smooth the surface with an offset spatula.
• Sprinkle evenly with sugar.
• Bake about 1 hour, or until a cake tester or pick comes out clean.
• Let cool in the pan on a wire rack for about 20 minutes, and then invert onto the rack, turn right side up, and let cool completely.
• Serve at room temperature; will keep at room temperature if well wrapped, for 4 days; in the refrigerator for about 1 week.

A BETTER BURNT ALMOND CAKE

Steps:

• Prepare the French Vanilla cake mix according to package directions for 2 eight, or 2 nine inch, round cake pans. Remove from pans, allow cakes to cool completely.
• While cakes are cooling, spread 1 cup of sliced almonds on a dry baking sheet. Please in the oven at 350 degrees for 8-12 minutes. These almonds will burn in an instant. Check almonds progress after 5 minutes and then each minute there after. You are looking for a nice golden brown. Set aside to cool.
• DO NOT LEAVE THE STOVE ONCE YOU START THIS PROCESS. To make the brittle: Combine sugar, honey and water in a heavy bottom pot. Bring to a boil over medium heat. Using a heat resistant rubber spatula, stir gently to dissolve the sugar. Continue to boil over medium heat without stirring for about 8-10 minutes. Mixture will darken to a rich amber color.
• Remove the pot from the heat and quickly stir in the butter, toasted almonds, and baking soda with the rubber spatula until butter has melted and baking soda is well combined.
• CAUTION! This liquid brittle is over 300 degrees at this point. Pour the liquid brittle on to a baking sheet that has been sprayed with a coating of nonstick butter flavored spray. Allow brittle to completely cool on a counter top until rock hard.
• Once hardened, break up the brittle in small pieces and place into a food processor. Process in small batches until the brittle has become a fine crumb consistency. *If you do not have a processor, use a blender or place in a freezer bag and beat to death with a rolling pin :) Keep in mind that any chunks in the crumbs will be very unpleasant and hard to chew in the finished cake.
• Simple Syrup: In a small pot add 1 cup sugar and 1 cup water. Bring to a boil for 3 minutes stirring to make sure all the sugar has dissolved. Remove from heat and add 1/2 tsp almond extract,1 tbsp Torani vanilla syrup. Set aside to cool.
• Make the Pastry Pride icing according to package directions. It is as simple as placing the ice cold contents in the bowl of your mixer and whipping to stiff peaks; adding sugar to taste. I find most people prefer little to no sugar added.
• Using a long serrated knife, slice each of the two cakes in half, horizontally. With a pastry brush, brush all layers on their cut side with the simple syrup. Place 1 cup of frosting between each layer, followed by a ¼ cup of the brittle crumbs on top of each layer of frosting. Repeat with each layer until you have 4 layers, one on top of the other, (cake, frosting, crumbs.) completed. Use the remaining frosting to frost the top and sides of the cake.
• Press the toasted almond slices onto the sides, all the way around the perimeter of the cake. Top off the cake with a layer of the remaining brittle crumbs. Refrigerate cake for at least 2 hours before serving. Overnight is optimal.
• Refrigerate leftovers (if there are any). The cake will improve in flavor over the next day or 2 as everything soaks in and melds.

THE SICILIANO SANDWICH (ROMA CAFE REMAKE)

Steps:

• Mix the bread crumbs, Parmesan cheese, Italian seasoning, onions and balsamic vinegar.
• Cover the eggplant and zucchini slices with mixture and grill lightly.
• Place slices on bottom slice of bread, top with provolone cheese and roasted peppers.
• Spread mayonnaise lightly on top slice of bread and cover.