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| #1.
Marinated Turkey Steaks (Serves 6) |
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4 turkey
escalopes
2 eggs
flour, breadcrumbs
1 onion
1 clove garlic
1 sprig sage
1/2 glass white wine vinegar
olive oil, salt, pepper
Beat out the turkey escalopes and cut into pieces. Beat the eggs
and season with salt and pepper. Dip the pieces first in the flour,
then in the beaten egg, and finally in the breadcrumbs. Fry in the
olive oil. To prepare the marinade, chop the onion and garlic and
fry gently. Pour in the vinegar and, once cooked, add the sage,
salt, and a tablespoon of flour dissolved in half a glass of water.
Arrange the turkey pieces in a bowl and pour over the warm 'carpione'
marinade. Leave to rest for 12 hours before serving.
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AP Archive
Photo
Turkey Steaks |
| #2.
Sweet Fritters (Serves 4) |
400
g flour
6 eggs
1 glass aniseed liqueur
2 dl water
lemon peel
1 cinnamon stick
2 tbsps sugar
1 pinch salt
oil for frying
Bring the water to the boil with the lemon peel and the cinnamon.
Pour the flour into a bowl with a pinch of salt. Pour over the boiling
water and mix well until the flour takes on a gluey consistency. Leave
the mixture to cool for about three quarters of an hour, then, using
a wooden spoon, gently fold in the beaten eggs, the aniseed liqueur,
and the sugar. Heat the oil in a frying pan. Divide the mixture into
fritter shapes and fry. When golden, remove from the pan and dry on
kitchen paper; Sprinkle with the sugar and serve hot.
Preparation time: 50 minutes
Cooking time: 10 minutes |
Allbaking.net
Fritters |
| #3.
Pesto alla Genovese |
2 large cloves garlic
Pinch of kosher salt, plus more to taste
2 bunches Genoese (small leaf) basil, about 36 leaves per bunch
7 tablespoons pine nuts, lightly toasted
1/4 cup grated pecorino cheese, preferably Sardinian
1/4 cup grated Parmigiano-Reggiano cheese
6 tablespoons olive oil, preferably Ligurian extra-virgin
In a medium stone mortar, pound the garlic and pinch of salt into
a smooth paste with a pestle. Gradually add the basil leaves, continuing
to pound. Add the pine nuts and both cheeses and pound into a smooth
paste. Add the 6 tablespoons olive oil, drop by drop, grinding the
pestle in a circular motion until the pesto is completely amalgamated.
Add more olive oil to adjust the taste or texture as you like. Season
with salt to taste. Makes 1 cup, enough for 1 pound of pasta.
Note: Add 1 or 2 teaspoons of pasta water to the pesto to make
it creamy before tossing with pasta. |
Pesto.net
Pesto |
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#4.Chocolate
and Walnut Cookies (30 cookies)
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2
cups white pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cup old-fashioned oats
1 cup unsalted butter at room temperature
1 3/4 cups packed light brown sugar
2 teaspoons vanilla extract
2 eggs
12 ounces semi-sweet chocolate, chopped
2 cups walnuts, lightly toasted and coarsely chopped
3/4 cup cocoa nibs or mini-chocolate chips
Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a small bowl, combine the flour, baking powder, baking soda, salt,
and oats. Stir to blend. Set aside. In the bowl of a heavy-duty electric
mixer fitted with a paddle attachment, cream the butter and brown
sugar together until light and fluffy. Add the vanilla, then the eggs,
one at a time, and mix well. Reduce the mixer speed to low and add
the dry ingredients. Add the chocolate, walnuts and cocoa nibs or
chips, and mix until just combined. Scoop 2 tablespoonfuls of dough
into 2-by-2-inch mounds 2 inches apart on the prepared pan. Wet the
palm of your hand with water and gently flatten each mound. Bake the
cookies until brown around the edges and soft in the center, 9 to
12 minutes. Remove from the oven and transfer to wire racks to cool.
From allrecipes.com |
AP Photo
Archive
Cookies |
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