Phillo dough triangles

I’m back from my week in the bay area. It was great. I went shopping, I went eating and I went walking around anytime I had a free minute from work. I loved it despite the terrible, cold and cloudy weather. I think I would move there in an heartbeat.

So today I am telling you about a simple dessert perfect for a quick breakfast or for a dessert for a last minute dinner. just a couple of simple ingredients and you can whip up something sweet in less than 30 min!

Phillo dough triangles

Ingredients

  • 10 sheets phillo dough
  • 2 tbs. butter
  • jam

Directions

  1. Melt the butter and use it to brush each phillo dough sheet. Stack the sheet on top of each other and cut into squares. In the center of each square put a spoon of jam, fold the phillo dough in half and seal it. Bake in the oven for about 15 minutes or until golden brown and enjoy!
  2. For great homemade jam clean, pit and cut about 1 pound of your favorite fruit. Weight the cleaned fruit and put it in a bowl. Weight an amount of sugar equal to half the weight of the fruit (1/2 pound sugar for 1 pound fruit) and add it to the bowl. Mix rest and let rest for 4-8 hours (overnight would be great). After the resting simmer the fruit for about 30 min or until it thickens up and jar it. If you plan on saving it for a long time, you should sterilize the jar.

Auntie’s Corner: veal roast in pizza dough

So I missed another post. And I barely have any excuse apart from the usual work stuff. So, once again please forgive me! I swear I am trying to do my best!

Anyway, today I’m back and I am launching another series. I know you are probably tired of all this new things, but I assure you this is going to be the last one for a while. This is going to be a guest posting series, but is a special guest posting series. I have decided that I will host a monthly series of guest posting in which one of my Italian readers will propose a recipe from his/her repertoire. Hopefully, you will enjoy hearing about Italian cooking from  different perspective.

To kick off the series, I am hosting a recipe by Gabriella. Gabriella lives in Milan and is the mom of my BF. She has always enjoyed cooking and finds spending time in the kitchen very relaxing. Which means she always cooked a lot. She would be the go to cook for scout’s parties for which she would prepare 150 meatballs for the famished kids. None of these delicious meatballs has ever been known to survive the party.

Today she has prepared us a wonderful veal roast stuffed with artichokes and encased in delicious pizza dough. She prepared this roast for Easter adapting the recipe from a recipe from her favorite cooking magazine Sale & Pepe. Looks good, doesn’t it?

Auntie’s Corner: veal roast in pizza dough

Auntie’s Corner: veal roast in pizza dough

Ingredients

  • 1lb butterflied veal loin
  • 5 artichokes
  • 3 slices sandwich bread
  • 2 eggs
  • 2 tbsp grated parmesan
  • marjoram
  • 2 whole garlic cloves
  • 1 cup milk
  • white wine
  • 1lb pizza dough
  • salt
  • pepper

Directions

  1. Sautee the sliced artichokes with the oil and the garlic cloves. Season to taste with salt and pepper and cook until soft adding water if necessary. Let the artichokes cool down.
  2. Soak the bread in milk, strain it and mix the bread with the cooked artichokes, the cheese, one egg, marjoran and season to taste with salt and pepper.
  3. Lay the butterflied veal on a board and smear with the filling. Roll up the meat and tie it so that it doesn’t unroll during cooking.
  4. Sear the roll in hot oil. When the meat is well browned, deglaze with white wine. Continue to cook the roll in the oven at 375F until it is almost, but not completely cooked. Take out of the oven and let cool down until you can handle it.
  5. Roll out the dough and use it to encase the roast. Brush the dough with the lightly beaten egg.
  6. Cook in a 400F oven for about 30 minutes or until golden.

The Perfect Biscotti

Biscotti is an Italian cookie which is twice-baked. It makes a wonderful snack and is a great accompaniment to coffee, tea or wine. It is a light and textured cookie and makes a great alternative to the more sugary cookies available at the local supermarket. With biscotti you can really experiment with the ingredients: you can add chocolate chips, any time of nut, and even dried fruit like cranberries. Here Eva shows us her recipe for biscotti. We’ve tried many different biscotti recipes and found this one to be the best.

  • 2 cups of corn oil
  • 2 cups of sugar
  • 6 eggs
  • 5 1/2 cups of flour
  • 4 teaspoons of baking powder
  • 1 tablespoon vanilla
  • The zest of 1 orange
  • 1 cup of sliced almonds or sesame seeds (to roll your biscotti logs)

Preheat your oven to 325 degrees. Lightly brush your large pan with oil.

Using an electric blender, mix together 2 cups of corn oil and 2 cups of sugar. Add the zest of 1 orange and continue mixing. Add 1 tablespoon of vanilla and then add the six eggs. It’s best to crack each egg into a small bowl and then add the eggs to the mixture one by one.

In another bowl add 4 teaspoons of baking powder to 1 cup of flour and mix together, and then add this to the egg mixture. Slowly add in the remaining 4 ½ cups of flour to the mixture. Continue working the dough with your hands.

On your countertop sprinkle some of your almond/sesame seeds in front of you. Take a large handful of the dough mixture and roll it into a log on your countertop, rolling it onto the almonds/sesame seeds. Be sure to oil your hands before handling the dough; the oil makes it much easier to work with the dough and keeps the dough from sticking to your hands. Continue working the dough into logs and place these on your greased pans. Sprinkle any remaining almonds on top of your biscotti logs.

Bake in the oven at 325 degrees for 30 minutes. Remove the biscotti logs from the pan and place them on a cutting board. Slice the logs into diagonal pieces and place these pieces sideways on your pan and put it back in the oven at 250 degrees for another 30 minutes to dry them out.

These biscotti are wonderful served with Greek coffee!