GIGLIOTTI INTERNATIONAL

GIGLIOTTI INTERNATIONAL
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Tuesday August 19, 2008 New Gigliotti families are added to the Registry weekly!

GIGLIOTTI FAMILY RECIPES

Please share some of your favorite Gigliotti family recipes. If your grandmother is like mine, then she probably never wrote anything down or measured. No one in our family will ever be able to duplicate her meatballs! This will be a great way to get recipes for those dishes that bring back memories of family dinners. If it was served for a celebration or holiday, please share the event. It will be interesting to see what variations have become of the same recipe over the generations and what new traditions have evolved. Feel free to send a recipe that is already listed if your version is different.(Susie Gigliotti)

This section was suggested by Susie Gigliotti -- E-mail sgigliotti@yahoo.com.

M E N U
SAUCES	PASTA	POULTRY	FISH
MEAT	BREADS	DESSERTS	MISCELLANEOUS

SAUCES

PASTA


MANICOTTI

CREPES
2 eggs, room temperature
1 C. milk
1 C. unsifted flour
1/2 tsp. salt
 2 tsp. oil

Beat eggs in oil. Add flour, milk, salt and beat until smooth. Batter will be thin. Heat a griddle or fry pan on medium setting. Spray with Pam. Drop batter by measuring tablespoon onto hot surface and spread to approx. 4" circle with back of measuring spoon. Cook until set and turn over to set reverse side. This takes about a minute. Crepe does not brown. Remove to dish. Crepes made be made in advance and refrigerated or wrapped in plastic wrap and foil and frozen. If frozen, crepe may split slightly when defrosted but will bond together when baked.


FILLING

1 # regular ricotta cheese
1 egg, beaten
approx. 1/2 C. grated romano cheese
1 tsp. salt
1 tsp. dried parsley flakes

Mix above together, adding cheese to taste, as brands of romano differ. I would suggest buying a block of romano and grating it prior to use. I also add much more salt and about 2 tablespoons of parsley. The best thing to do is to prepare the filling, chill it for an hour and then retaste it. Adjust the seasoning to your taste.

Place tablespoon of cheese mixture down center of crepe and fold over. Crepes may be frozen at this point by placing on a baking sheet slightly sprinkled with cornmeal. Freeze and then place in plastic bag.

Preheat oven to 375 degrees Fahrenheit. Cover bottom of baking dish with layer of sauce and place fresh or frozen crepe on top. Top with sufficient sauce to ensure the crepe will not dry out. Sprinkle with some additional grated romano and cover with foil. Bake for approx. 20-30 minutes if fresh, longer if frozen. Remove from oven when fork tender. Let set, uncovered for approx. 10 minutes before serving. Makes 20-22 manicotti.

MENU

POULTRY

FISH

MEAT


MEATBALLS

1 # 85% fat ground beef
1/4 C. grated romano cheese
1/4 - 1/2 tsp. pepper
1 1/2 C. stale Italian bread torn in small pieces
2 tsp. dried mint
1 tsp. crushed garlic
1 beaten egg

Soak break in enough warm water to cover it for a few minutes. Squeeze out excess water and shred bread with fingers. Add about 1 C. of bread to rest of ingredients in a bowl. Smell mixture and adjust seasonings and cheese if necessary. Blend well with fingers. Add more soaked bread or a few sprinkles of water, if needed.

Use 1/4 C. for each meatball, roll into a ball. Brown in hot oil over medium heat and keep turning until evenly brown. Turn heat down and simmer for a few minutes to firm up. Add to sauce and simmer for about an hour. If left in sauce too long, they will absorb liquid and get very heavy in texture.


ROAST LAMB

Served at Easter. This year I cooked mine on the grill and it came out great! (I omitted the wine and put it on a piece of foil to prevent the outside from browning too much.)


1 4 # leg of lamb
3 cloves garlic, slivered
3 sprigs fresh rosemary
1/2 C. olive oil
1 T. salt
1 1/2 tsp. coarsely ground black pepper
1 cup dry white wine

Wipe the meat dry with paper towels. With a small knife make slits about 1 inch deep all over the meat and insert the slivers of garlic and rosemary.

In a small bowl, combine the olive oil, salt and pepper and mix well with a fork. Rub the mixture all over the lamb, coating it well. Place the meat in a deep dish, cover it, and let it marinate in the refrigerator for 2 to 3 hours.

Preheat the over to 350 degrees Fahrenheit. Place the lamb on a rack in a roasting pan and add the wine to the pan. Roast for 1 to 1 1/2 hours or until the internal temperature reaches 170 degrees Fahrenheit, basting the meat every 15 minutes with the pan juices. Remove the roast to a cutting board and let cool slightly.

Carve into pieces, arrange on a platter, and pour the pan juices over the meat. Serve immediately.

MENU

BREADS

DESSERTS


Pignolati

The recipe is as follows:

1       Cup Olive OIl
1       Cup Milk
1       Cup Wine (Vino Rose or Carlo Rossi)
1       Cup Sugar
1 1/2   teaspoons Baking Powder
1       teaspoon Salt
1       teaspoon Vanilla
7       Cups flour (All Purpose) or enough to handle well

Mix all ingredients together.   
With olive oil on your hands, take a hand  full of dough and roll it 
between your palms to creat a long roll, about 1 inch thick.  
Cut the roll into about 1 inch slices, putting the cut pieces on 
a flour sack towel, that has been dusted with flour.

Repeat with the rest of the dough.

Heat corn oil to 375 degrees.  Fry a few pieces at a time, until slightly 
golden brown.  Do not over cook.  Return to the flour sack towels to drain, 
and cool.  When all are cooked and cooled, dip each piece into warm honey.  
This will make one large bowl full.

This has been a Christmas treat for how family for many years.  I  can not 
remember a Christmas season when these were not made and shared 
with family and friends.  We usually make at least 6 batches, and 
sometimes as many as ten.  It takes all day, and makes a big mess, but they 
are really great with morning coffee or tea, or to sneak some thoughout the 
day.

Thanks for letting me share this recipe with you.

Jean Nebeker,  
Roynebs@aol.com


ITALIAN CHOCOLATE CHIP COOKIES

1/2 cup sugar
1/2 cup butter
1/2 cup water
1 tsp. baking powder
1/2 cup seedless raisins, soaked in rum
1 cup (6 oz.) semisweet chocolate chips
1/4 cup pine nuts
1/4 tsp. salt
4 cups all-purpose flour
Confectioners' sugar

In large bowl, mix together sugar, butter, water, baking powder, drained raisins, chocolate chips, pine nuts and salt. Add flour and mix well. Drop by two teaspoonsfuls onto ungreased baking sheets. Bake at 375 degrees Fahrenheit for 12 minutes or until done. Cool and sprinkle with confectioners'' sugar. Store in airtight container. Makes about 6 1/2 dozen.

MENU

MISCELLANEOUS


GNOCCHI

POTATO

2 # potatoes, boiled and mashed
1 # flour
1 egg
pinch of salt

RICOTTA

1 # ricotta cheese
1 # flour
1 egg
pinch of salt
water, if dough is too firm

Potato Gnocchi - Sift flour and salt. Make a well; add mashed potatoes and beaten egg. Work until you form a ball. Let rest for about 10 minutes.

Ricotta Gnocchi - Sift flour and salt. Make a well. Add ricotta which has been mixed with the egg; work until you form a ball. Let rest for about 10 minutes.

Cut off a piece at a time, rolling this piece into a thick cord-like rope. Cut this into pieces of about 3/4 to 1 inch smaller pieces. Each of these should be rolled against a firm surface to make an indentation in its center. Let water come to a boil and add gnocchi. Cooking time depends on size. Test after about 5 minutes. When cooked to taste, drain and mix with your favorite sauce. Serves 4

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