Insalata Della Nonna Grandmothers Special Salad Food

INSALATA DELLA NONNA (GRANDMOTHER'S SPECIAL SALAD)

Steps:

• Steam the beans for 6-8 minutes until tender.
• Add the olive oil, lemon juice, garlic, oregano salt and pepper together in a salad bowl and mix well.
• Now add the tomatoes and also the still warm beans and potatoes. Carefully mix to coat everything with the dressing.
• Can be served warm or cold.

TORTA DELLA NONNA (GRANDMA'S CAKE)

Steps:

• Preheat the oven to 375 degrees F.
• To make the pastry, make a well in the flour, and place egg, yolks, sugar, butter and olive oil mixture in the center and proceed as you would with fresh pasta, i.e. bring flour in bit by bit until the liquid in the well is thick enough to bring together with your hands. Knead until the dough is smooth, then allow to rest 10 minutes.
• Meanwhile, make the filling by mixing together the cream cheese, pine nuts, sugar, lemon zest, juice and eggs in a bowl until creamy.
• To assemble, roll out the pastry to form 2 (12-inch) circles. Place one circle down to line the bottom and sides of a 9-inch pan. Spread the ricotta mixture evenly over this layer. Place the remaining circle of dough over the top and pinch together the edges. Place in the oven to bake for 35 to 40 minutes. Remove and serve warm or at room temperature with vin Santo from Cappezzana.

ZUPPA INGLESE DELLA NONNA

Steps:

• In a pot wish together very well egg yolks, sugar and corn flour until light.
• Add lemon zest and vanilla. Mix well.
• Add boiling milk.
• Now heat, stirring, until it barely reaches a boil, and cook for 30 seconds, stirring gently. Remove the pot from the fire. Don't overheat this in order to prevent sticking on the bottom of the pot (I make this step in the microwave stopping several times to stir the cream).
• Set aside until cold or slightly lukewarm.
• Now prepare the Syrup mixing well in a flat bowl all the ingredients until sugar melts.
• In a nice bowl (big enoght for everything) spread 1 third of the cream.
• Turn the savoiardi in the Syup.
• Tranfer on the firs layer of cream. If you use the sponge cake; lay the half of the cake on the cream and spoon over this the half of the syrup.
• Cover gently with second third of the cream.
• Repat the step with the savoiardi (or sponge cake) and spoon the rest of the syrup over these.
• Cover with the remaing cream.
• Top with the siewed cocoa powder.
• Refrigerate at least 5 hours and enjoy.
• Note 1: If you don't want to use alcohol, you could use some sweet syrup as grenadine. Or a mixture of water, sugar and some drops almond flavor.
• Note 2: What is alkermes? Read http://lpoli.50webs.com/htm%20texts/Alkermes.htm.
• Note 3: What is maraschino? Read http://en.wikipedia.org/wiki/Maraschino.
• Note 4: What is nocino? Read http://en.wikipedia.org/wiki/Nocino.

TORTA DELLA NONNA

Steps:

• Prepare pastry for the crust by mixing all ingredients in food processes until just combined. Chill dough for 1 hour in the refrigerator.
• Prepare the filling by lightly whisking the yolks and sugar, then sift in flour, mixing carefully to keep lumps from forming. Add milk in a thin stream, stirring gently.
• Once mixture is smooth, gently heat it, while stirring carefully, until it begins to thicken. Once it reaches a very slow boil, count to 120 while stirring gently and it is done.
• Transfer mixture into a bowl and let it cool throughly. Mix ricotta into it.
• Preheat oven to 180°C.
• Roll out dough and use half of it to line a 10 inch fluted pie dish. Pour mixture into the pan and cover with remaining rolled pastry, sealing edges down firmly.
• Decorate by whisking egg white and bushing it over the top of the pastry and scatter almonds over it. Bake for approximately 1 hour, let it cool and serve.

SPECIAL EGG SALAD

Steps:

• In a bowl beat cream cheese until smoothe.
• Add mayo, sugar,onion powder,garlic powder,salt and pepper.
• Fold in eggs.
• Cover and refridgerate for 1 hour.
• Serveon your favorite bread.

SPECIAL EGG SALAD

Steps:

• In a small mixing bowl, beat cream cheese until smooth.
• Add the mayonnaise, sugar, onion powder, garlic powder, salt and pepper folding in the eggs. Cover and refrigerate for 1 hour.
• Serve on toast with lettuce.