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Beverages
Whiskey Sours
Appetizers
Christmas Pizza Fritta
Entrees
Chicken Cacciatore
Sticky Veal Stew
Red Sauce And Meatballs
Broccoli Casserole
Desserts
Italian Chocolate Meatball Cookies
Italian Chocolate Meatball Cookies (Cake mix recipe)
Ricotta Cheese Pie
Honey Clusters
Easter Cookies
Sour Cream Jubilee Coffee Cake
Choco Bake Cake
Heavenly Bananas
Rugla
Sesame Seed Cookies
Chamella
Sweet Chamella
Almond Paste Cookies
Pizzelle
A drink traditionally served on Christmas Eve and Christmas Day as people gather and guarantee to bring a "merry" beginning to the celebration.
1 can lemonade
1 can(or less) whiskey
1 egg
1 ½ cups crushed ice
3 tsp. confectioner's sugar
Mix all in blender.
Cacciatore means "hunter style". This was a dish prepared by Italian peasants working outdoors. A good make-ahead dish. Don't forget the crusty Italian bread.
2 cloves of garlic
½ white onion
2-3 chicken leg quarters
2-3 whole chicken breasts
1 green pepper
2-3 medium sized potatoes
14 oz crushed tomatoes
Salt & Pepper
Parsley
Basil
Cover bottom of large covered fry pan with olive oil. Once hot, add sliced garlic and sliced onion. Sauté until transparent, golden. Remove garlic, leave onion. Add leg quarters (with skin) and chicken breasts to pan. Brown. Add salt and pepper. These will likely stick to bottom of pan, scrape as you turn chicken. In separate pan, brown ¾ to all of green pepper cut in thin strips. Use high heat if you do not want the skin to come off. Cover to steam as it browns. Remove to dish. In same or separate pan sauté 2-3 medium size potatoes, cut in finger shaped pieces, until golden brown. Remove to dish. To large fry pan with chicken add crushed tomatoes. Add pepper and potatoes. Cover and simmer for at least 30 minutes. Toward end of cooking, add sprigs of parsley and basil for flavor. Remove herbs before serving.
Recipe from Giovina DellaPietra, submitted by Mark DellaPietra.
A one-dish meal served with Italian bread, salad and a good wine.
Veal stew meat or shoulder round
Salt
Black Pepper
1-2 cloves of garlic, chopped
2-3 Tbsp. wine vinegar
½ medium size onion
1 green pepper
1-2 medium potatoes
Cut up veal and quickly sauté in a little olive oil (2 minutes). Add salt, pepper, and garlic. Reduce heat, cover, and simmer for 1 hour. Stir occasionally. After brown, add wine vinegar (or wine). Cover. While cooking veal fry the onion, pepper, and potatoes. Once veal is finished add vegetables, parsley, and basil. Mix and let simmer ½ hour more.
Recipe from Giovina DellaPietra, submitted by Mark DellaPietra.
Sunday's in the past always included the aroma of sauce simmering for hours on the stove. Fresh Italian bread with sauce and a meatball was a favorite snack after church.
Sauce:
¼ cup olive oil
1 small yellow onion peeled, whole
2 28oz cans of puree or crushed tomatoes (two of the same or a mix of the two)
1 6oz can tomato paste
Salt
Ground pepper
Heat olive oil in a stockpot. Add tomatoes, tomato paste, and onion to oil. Cook very slowly partially covered, stirring often so mixture will not burn. Cook approximately 1 hour, adding salt and pepper to taste. Sauce should cook about 2 hours or until thick and smooth. If it appears too thick add small amount of water. After adding meatballs simmer to mix flavors. Add parsley and basil at this time.
Meatballs:
2 lbs. lean ground beef
2 eggs beaten
½ cup freshly grated Romano
¼ cup fresh minced parsley
Salt
Ground pepper
1 cup bread crumbs (mix of seasoned and unseasoned or all unseasoned)
Small amount water to moisten breadcrumbs
Combine beef, eggs, cheese, parsley, salt, and pepper in large mixing bowl. Mix well. Meanwhile, soak breadcrumbs with small amount of water in small bowl. Add to beef mixture; mix well with hands. Let mixture sit short time. Form meat into golf-sized meatballs. Brown meat balls in vegetable oil, turning with fork to brown on all sides. Drain on paper towels. Add meatballs to red sauce and heat. Add small amount of pan-drippings from meatballs to sauce to enrich flavor.
Recipe from Giovina DellaPietra, submitted by Mark DellaPietra.
Used traditionally on Thanksgiving and Christmas as an easy do-ahead vegetable accompaniment.
2 pkgs.chopped broccoli, cooked (calls for 2 10oz. pkgs. but I sometimes use 2 16oz pkgs.)
3 beaten eggs
1 cup mayonnaise
1 tsp onion flakes
1 can golden mushroom soup
3-4 slices American cheese, cubed
Mix. Place in slightly greased casserole. Spread top with buttered crumbs. Bake at 350 for 30 minutes.
Recipe from Margaret DellaPietra.
Italian Chocolate Meatball Cookies
An everyday snack favorite. Easy for children to make.
2 cups sugar
1 cup cocoa
1 ¼ cup melted shortening
1 tsp. salt
1 tbsp. baking soda
2 tsp. cloves
1 tbsp. cinnamon
¼ tsp. nutmeg
1 cup walnuts (optional)
2 cups milk
7 ¾ cups flour
1 32 oz. bag chocolate chips
Confectioner's sugar
Milk
Combine sugar and cocoa. Add milk and melted shortening. Mix until smooth. Add salt, baking soda, cloves, cinnamon, and nutmeg. Mix well. Add nuts, if desired. Blend in milk. Add flour a little at a time until dough is no longer sticky. Add chocolate chips and roll into balls approximately 1½" - 1¾" in diameter. Place on baking sheet and bake at 325° for 12 minutes. Once cooled frost with mixture of confectioners sugar and milk.
Recipe from Giovina DellaPietra, submitted by Mark DellaPietra.
Italian Chocolate Meatball Cookies (Cake mix recipe)
An everyday snack favorite. Easy for children to make.
1 box Pillsbury Devil's Food Cake mix
2 cups flour
2 eggs
½ cup oil
½ cup water
½ cup chocolate chips
1 tsp. cloves
1 tsp. cinnamon
1 tsp. vanilla
confectioners sugar
milk
Combine all ingredients. Add chocolate chips and roll into balls approximately 1 ½" - 1 ¾" in diameter. Place on baking sheet and bake at 325° for 7 minutes on bottom rack of oven and 325° on top rack of oven. Once cooled frost with mixture of confectioners sugar and milk.
Recipe from Giovina DellaPietra, submitted by Mark DellaPietra.
An easy version of the elaborate Easter Ricotta Pie found in many Italian cookbooks.
1 ¼ lb. Whole milk ricotta cheese
2/3 cup sugar
1 egg
1 tsp. cinnamon
1 pie crust
Preheat oven to 375º. Place piecrust in oven until lightly colored. In a large bowl mix ricotta cheese, sugar, egg, and cinnamon. Ricotta cheese can be strained slightly if it is too watery. Pour mixture into cooled piecrust. Place back in oven for approximately 1 hour or until top is lightly golden.
Recipe from Giovina DellaPietra, submitted by Mark DellaPietra.
Called "strufoli" in Italy. Small balls of fried dough held together with honey and decorated with almonds and colored sprinkles. Traditionally made in Abruzzo for the Carnevale (Mardi Gras) it is used often as a Christmas treat.
12 eggs
6 tsp. Crisco
1 tsp. salt
1 cup sugar
lemon rind
1 tsp. anise flavor
8 cups flour
1 jar honey
¼ cup sugar
Grate lemon rind. Mix Crisco, flour, sugar, eggs, lemon rind, and anise. Roll into dough, cover, and let rest at room temperature. Cut dough and make long cords. Cut cords into corn shaped pieces. Heat oil to 350° and fry pieces until lightly golden brown. Remove from oil and let drain on paper towels. Melt honey and sugar in a pot over medium heat. Boil until it forms a soft ball in water (10-15 minutes). Pour honey into a bowl of cooled clusters. Mix until clusters are coated in honey and drop into small cupcake cups. Top with sprinkles and slivered almonds.
Recipe from Giovina DellaPietra, submitted by Mark DellaPietra.
Harking back to an old Abruzzo tradition of serving almond pastry cakes in the shape of a horse for the boys and a doll for the girls. Now commonly made as cut-out cookies.
1 cup margarine
1 ½ cups sugar
2 eggs
2 tsp. baking powder
¼ cup milk
4 cups flour
1 tsp. lemon rind
1 tsp. lemon juice
Confectioner's sugar
Cream margarine, sugar, and eggs. Mix dry ingredients into eggs, sugar, and margarine alternatively with milk (all milk may not be needed). Roll and cut with cookie cutters or shape as desired and place on cookie sheet. Bake at 350° for 8-10 minutes or until brown. After cookies have cooled beat 1 egg white until foamy and add confectioner's sugar and milk until the correct amount and consistency has been reached. Add lemon juice for flavor.
Recipe from Giovina DellaPietra, submitted by Mark DellaPietra.
Sour Cream Jubilee Coffee Cake
An all occasion favorite served at breakfast or for a coffee break.
Easily doubled.
½ cup butter or margarine
1 cup sugar
2 eggs
1 tsp. vanilla
2 cups sifted flour
1 tsp. baking soda
1 tsp. baking powder
1 cup sour cream
Topping:
½ cup chopped nuts
1 tsp. flour
½ cup sugar
1 tsp. cinnamon
Mix chopped nuts with 1 tsp. flour, cinnamon and ½ cup sugar. Set aside.
Cream butter and sugar. Add eggs and vanilla. Sift together flour, baking soda and baking powder. Add the flour mixture to the butter mixture, alternating with sour cream. Pour half the batter into greased and floured angel food cake pan. Sprinkle half of topping mixture over batter. Add rest of batter and sprinkle with remaining topping mixture. With knife, stir batter to give it a marble effect.
Bake at 350 for 40 minutes or until nicely browned.
Recipe from Giovina DellaPietra.
Easy one bowl cake. Serve warm with ice cream.
4 pkgs. Choco Bake (may substitue 1 cup cocoa)
2 cups sugar
2½ cups flour
2 eggs
1½ cup water
2/3 cup salad oil
1 tsp. soda
1 tsp. salt
1 tsp. vanilla
nuts and chips
Mix all but nuts and chips together. Pour into 9 x 13 pan. Sprinkle nuts and chips over top. Bake at 350 for 45 minutes. Divide for smaller cake.
Recipe from Margaret DellaPietra.
Delicious breakfast or brunch dish. Add as many bananas as needed to serve all.
½ cup sour cream
2 Tbsp. sugar
1 tsp. grated orange peel
1 Tbsp. orange juice
2 large bananas, sliced (I use 4-5 bananas)
In small bowl, combine sour cream, sugar, orange peel and juice. Blend well. Add bananas. Toss gently.
Recipe from Rosalyn DellaPietra.
This traditionally Jewish cookie, is included in the parade of cookies prepared by Giovina DellaPietra each Christmas.
Dough:
1 cup butter
1 8.0 oz package cream cheese
1 tsp. vanilla
2 cups flour
Filling:
¾ cup mini chocolate chips
¾ cup chopped walnuts
½ cup sugar
1 tbsp. cocoa
½ tsp. cinnamon
2 tbsp. Melted butter
Raspberry jam
In a large bowl, with mixer, beat butter, cream cheese, and vanilla until smooth and fluffy. At low speed, add flour and beat until blended. Dough should be soft, but not sticky. Shape into a ball, flatten into a 1" round. Wrap in plastic wrap and refrigerate at least 1 hour.
In a small bowl, combine sugar, cocoa, cinnamon, chocolate chips, walnuts, and melted butter. Mix well.
Remove dough from refrigerator and divide into 3 sections. Wrap 2 sections in plastic wrap and return to refrigerator. On a lightly floured surface, roll dough into a 9 inch round. Spread a thin layer of jam on the round. Sprinkle ½ cup of the filling evenly over entire surface. Gently press into dough to secure the filling. Using a pastry cutter, cut dough into 12 wedges. Starting from the wide end, roll each section towards center. Place 1" apart on an ungreased cookie sheet lined with parchment paper. Place in 375º for 10-15 minutes or until golden brown.
Recipe from Giovina DellaPietra, submitted by Mark DellaPietra.
Sesame Seed Cookies
These not too sweet cookies have a nutty flavor are made by Giovina DellaPietra each Christmas.
¾ cup sugar
3 eggs
¾ cup vegetable oil
3½ - 4 cups flour
½ tsp. salt
1 tsp. vanilla
1½ tbsp. baking powder
2 boxes of untoasted sesame seeds
Milk
Place sesame seeds in a dry saucepan and brown over medium heat until lightly golden brown. Remove from heat.
In large bowl, beat eggs and sugar. Add oil and beat. Add dry ingredients. Roll into 1" balls. Dip into milk. Take ball of dough and roll in sesame seeds to elongate into a finger shaped cookie.
Place on ungreased cookie sheet and bake in 375º oven for 12-15 minutes.
Recipe from Giovina DellaPietra, submitted by Mark DellaPietra.
An anise flavored bread traditionally made at New Years
2 ½ lbs. flour
1 ½ tbsp. Salt
2 ¼ tbsp. anise seeds
1 packet of dry yeast
2 ½ cups water
Mix the yeast and warm water as directed. Mix flour, salt, water, and yeast until dough forms. Add anise seeds and kneed until smooth.
Let raise until dough doubles in size (roughly 1 hour). Shape into braids, birds, or wreaths. To form a bird, take a length of dough and tie into a knot. Flatten slightly. Take the dough that sticks up from the top and point to form the beak. Take the dough that sticks out from the bottom, flatten, and make three cuts to form the tail feathers.
Bring large pot of salted water to a boil. Drop formed chamella into boiling water. Once the chamella has come to the surface, boil for an additional minute. Remove from water and place on a baking sheet. Bake at 450° until slightly golden brown.
Chamella can become hard after several days. To soften, lightly coat the outside with water, wrap in aluminum foil, and place in 300° oven until the bread is soft again.
Truini family recipe submitted by Mark DellaPietra.
Sweet Chamella (Ciambelle Dolce)
A sweet, anise flavored sweet roll traditionally made at Easter time.
6 eggs
2 pkgs. dry yeast
1 tsp. salt
2 cups sugar
3 tbsp. anise seed
½ cup vegetable oil
6 to 8 cups flour
Mix the yeast and warm water as directed.
In separate bowl, beat sugar, eggs, and oil. Add anise seeds and yeast mixture. Add flour and salt. Mix until texture is like bread dough, not too sticky.
Let dough rise until it doubles. Shape as desired (usually a ring shape) and place on cookie sheet to let rise again. Brush with beaten egg yolk and sprinkle with sugar. Bake in a 350° oven for 15 minutes or until golden brown.
Truini family recipe submitted by Mark DellaPietra
Almond Paste Cookies
These light and airy cookies are traditionally made at Christmas time.
1 lb. almond paste (firm almond paste in the can works best)
2/3 cup unbeaten egg white (powdered egg whites can be used)
1 cup sugar
1 cup confectioners sugar
1 tsp. vanilla
Cut paste in to small pieces. Beat the egg whites, adding almond paste in small amounts. Beat until mixture is smooth. Add sugar gradually, and finally add vanilla. Beat with an electric mixer until smooth.
Place batter in cookie press and pump cookies out on to cookie sheet using the star shaped attachment. Top with candied cherries. Leave cookies on the cookie sheet over night to dry slightly. Bake at 300° for 20 minutes or until golden brown.
Recipe from Josephine Truini, submitted by Mark DellaPietra.
Each Christmas Eve morning, Truinis from miles around can be found gathered in the basement of the house of Josephine Truini partaking in this once a year tradition. The light and crispy pizza fritta are best while still slightly hot.
3 cups lukewarm water
2 pkgs. dry yeast
1 tsp. salt
½ cup sugar
4 ¾ cups flour
Mix yeast and warm water as directed. Add salt and sugar. Add flour and let rise until triple in bulk (about 1 hour). Dough should be soft and sticky. Take some dough and shape it as desired (usually a small disk with a hole poked in the middle) and drop into boiling vegetable oil. Cook until golden brown.
If desired, add small amount of water to some of the dough to loosen it. Take raw baccala, sardines, cauliflower, or broccoli and roll into dough. Drop into oil and cook.
Truini Family recipe submitted by Mark DellaPietra.
Pizzelle Cookies
These cookies are traditionally made at Christmas time.
| Full Recipe | Half Recipe | Ingredients |
| 6 | 3 | eggs |
| 1-1/2 | 3/4 | cups sugar |
| 1 | 1/2 | cup oil |
| 2 - 3 | 1-1/2 | Tbsp lemon extract |
| 3-1/2 | 1-3/4 | cups flour (approx. - add more if needed) |
Beat eggs, adding sugar gradually. Beat until smooth. Add oil and lemon flavoring. Add flour. Dough will be sticky enough to be dropped by spoon on iron.
Recipe from Giovina DellaPietra, submitted by Rosalyn DellaPietra.
Each Christmas Eve morning, Truinis from miles around can be found gathered in the basement of the house of Josephine Truini partaking in this once a year tradition. The light and crispy pizza fritta are best while still slightly hot.
3 cups lukewarm water
2 pkgs. dry yeast
1 tsp. salt
½ cup sugar
4 ¾ cups flour
Mix yeast and warm water as directed. Add salt and sugar. Add flour and let rise until triple in bulk (about 1 hour). Dough should be soft and sticky. Take some dough and shape it as desired (usually a small disk with a hole poked in the middle) and drop into boiling vegetable oil. Cook until golden brown.
If desired, add small amount of water to some of the dough to loosen it. Take raw baccala, sardines, cauliflower, or broccoli and roll into dough. Drop into oil and cook.
Truini Family recipe submitted by Mark DellaPietra.