Copyright Piacere - Food & Travel without rules! 2018 - Theme by ThemeinProgress
I’m always searching for markets where I can find unusual items we like to have from time to time but are not available in your neighborhood markets. As I mentioned in previous posts, there are times when we have our special TV dinners such as when watching a special sports event or concert especially during the Olympics. I try to make these dinners interesting and when possible a small, easy to prepare meal, such as caviar with chopped egg white, egg yolk, onions, toast and a glass of champagne. Always helps when watching Federer, who sometimes keeps me on the edge of my chair a little easier. Or maybe it is a duck terrine magret, saucisson de canard (duck sausages), or foire gras with a light salad and a glass of Sauterne. For dessert I might prepare Vermicelles mit rham (pureed chestnut with cream) or on a scope of vanilla ice cream or meringue. In Switzerland you can buy Vermicelles in a tube and when squeezed out it looks like spaghetti. One of our favorites is a selection of French cheese with fresh fruit, a nice crisp baguette and a bottle of Bordeaux. Sounds a little extravagant, but on occasion having these foods at home is far less expensive then in a restaurant and actually very easy to prepare.
For your special guests you might want to include bit of exquisite to your dish and add shavings of truffles, black or white from Italy or France over a dish of freshly made pasta. And I love risotto nero made with squid ink. So where to get these items became an obsession as soon as I arrived in Florida. I was sure that with such a large population of Europeans, I would find what I was looking for. Although I’m far away from these foods that I use to enjoy in Europe, I have at least found a supplier that will make it possible to bring back some of those wonderful dinner memories and hopefully add a few more to the list.
Marky’s specializes in French, Spanish, Russian, Italian and other International foods in a warm and inviting environment with service that is accommodating and knowledgeable. They will not only answer your questions but will also pack you up with your selections and a bag of ice. If you can’t get to Miami, you can place an ordered on their website and have it delivered. A side benefit to visiting the store however is that the Marky’s location is in an area that has many small ethnic restaurants. These small family owned establishments look so interesting that going into Miami late in the afternoon once-in-a-while and discovering some delicious place to eat after shopping is an added adventure.
I was thrilled when I found Marky’s – International Food Emporium, which has a Russian connection in Miami. You can read more about Marky’s on their website and if you visit the market, try out some of the small restaurants in the neighborhood. I will write about them as I also discover them.
Marky’s 687 NW 79th St, Miami, FL 33150
When my grandparents moved from Italy to American in 1896 to about 1912, they anticipated the beginnings of a better life. Living in the same areas of communities with others of their nationality seemed to give them comfort that their world would continue somewhat like the old country. In their country they came from small villages where everyone was the same nationality, religion, spoke same language, and their lives were clones of each other’s. Kids married into neighbors or friends families and arranged marriages were common in those days. The only difference was that the burden of support shifted and a new member provided another helping hand in support of the family.
In their new country they weren’t the only nationality in the community and their children had some ideas of their own. Suddenly children were bringing home friends of different nationalities and religions. Marriages sometimes broke a family up rather then bring them together. It was one thing for a child to marry a person of another nationality, but to marry outside of the religion caused, at times, irreparable breaks in relationships.
Italian food wasn’t the only food on the on the table any more. This brought new insights into other nationalities cuisine, and we didn’t need any encouragement to embrace especially the desserts. One of my uncles married into a Swedish family and an aunt into a Greek family. The results were sweet indeed as our culinary world opened up to some wonderful new foods.
My aunt learned to prepare a number of Greek specialties that we all were happy to add to our already large Italian recipe box. One in particular is Baklava. My aunt’s recipe isn’t overly sweet and for large group parties it is a winner.
Prep Time: 30 minutes
Cook Time: 1 hour @ 350ºF
Yield: 32 pieces
1 1/2 pound package phylo dough
1 1/2 pounds butter, melted
1 1/2 lbs. walnuts, chopped
1 teaspoon cinnamon
1/2 cup superfine sugar
6 cups water
2 cups sugar
1/2 orange or lemon, zest only
1 cup honey
Combine the nuts, sugar, and cinnamon and set aside.
Brush the bottom of a 13” x 9” pan with melted butter. Take half of the phylo dough one layer at a time brushing each layer with melted butter. Spread the walnut mixture all over the top. Using the remaining phylo dough, follow the same process of buttering each layer until the complete package is used.
Before baking, cut through the layers to form triangles. Cut from corner to corner. This is done at this point because it will be very fragile after it has been baked. Cover the top with wax or parchment paper. Bake @ 350º F for 30 minutes and reduce the oven to 300ºF. Remove the paper and bake for 30 minutes more or until it is golden brown. Remove the baklava from the oven and finish cutting through the layers.
Five minutes before the baklava is done baking, prepare the syrup.
Cook water, sugar rind, and cinnamon over medium heat, stirring occasionally for 15 minutes. Remove from the heat, add the honey and vanilla, and stir until well blended.
Pour the syrup over the hot baklava and allow it to completely cool. Let it sit for 24 hours, lightly covered, but not in the refrigerator.
Some may think that cannoli is the ultimate Italian pastry, but for me it is sfogliatelle. I have traveled long and far to purchase them. When studying Italian in Bologna, there was a pasticceria across the street from the apartment I rented. Every morning they make them fresh, and I was there when they came out of the oven to enjoy a warm sfogliatelle for breakfast – I still dream of those mornings.
One Easter on our way to Genoa we stopped at an Agip highway restaurant for an espresso and they were giving them out free for Easter, what a wonderful surprise.
In Genoa they had stalls in the outdoor market selling them in huge quantities filled with variety of fillings. We bought several as I wanted to try all the assortments, but I still prefer the traditional sfogliatelle.
The Villa Crespi is a magnificent Middle Eastern style, 4 star luxury hotel with a 2 star Michelin rated restaurant overlooking Lago di Orta. A merchant who traded in Iraq built the Moorish style villa. You can have a massage in your huge room beautifully appointed with antiques or relax in the garden on lounge chairs with views of the lake. It is a short walk to the village where you can visit the shops or take a boat to the island. Visit the many vineyards of the Piedmonte region where you can taste wines such as Barbaresco, Baarolo, Muscato and Asti Spumante . Nebbiolo is the main grape grown here in the Piedmonte, which is one of Italy’s largest wine growing regions.
The chef, Antonio Cannavacciuolo runs the hotel and elegant restaurant serving creative, artistically presented cuisine that is a dream to eat. The chef made sfogliatelle every afternoon and served them with espresso for a late afternoon delight. They were smaller then the typical ones you find in the bakery and light. Filled with the traditional ricotta filling, I was there in the garden waiting every day during our relaxing visit.
Orta is a small picturesque village along the lake in the Piedmonte west of Lago Maggiore. It is one of the smallest and least known towns along the lakes. If you have spent your vacation visiting the Lakes region and want a few days of relaxation before returning home, spend them at the unique Villa Crespi. The hotel is only 45 minutes from Milan’s Malpensa International airport and a perfect hotel to wind down.
This recipe was taken from one of the chef’s antique cookbooks and I translated it into English.
Prep time: 1 hour
Cook time: 15 minutes @ 400º F, 15 minutes @ 350º F, 5-10 minutes @ 250º F
Yield: 16 large or 32 small pastries
8 cups all-purpose flour, sifted
2 cups suet or lard
1 3/4 cups cold water, more if needed
2 tablespoons fine salt
1/2 cup honey
2 cups semolina
1 3/4 cups whole milk ricotta
2 cups confectionary sugar
2 large eggs
3/4 cup candied fruit, chopped
3 teaspoons vanilla extract
2 pinches cinnamon
7 oz. distilled water, as needed
Salt to taste
1 egg, beaten with the water
1 tablespoons water
Other things needed
Melt the honey with water.
Put the flour into a food processor and add the suet, salt and mix until it crumbles. Add the honey/water mixture a little at a time until the dough forms into a ball. Knead the dough until it is smooth and elastic.
If making the dough by hand, put the flour in a large bowl or on a wooden board. Make a well in the middle and add the suet, salt, honey and water. Mix with your hands until you form a ball. Knead the dough until it is smooth and elastic. Wrap the dough in plastic wrap and store it in the refrigerator until you are ready to use it.
Roll out thin strips of the dough in the pasta machine. Make several equal strips in length of at least 40”. The strip should be the thickness of 1/16” or less.
With care, lightly but lavishly brush the suet onto each strip. In doing this, you must be very careful that the strips are not stretched or torn. Never use flour.
Place 3 of the greased strips on top of each other. Tightly roll up the strips toward you. You will find that the fat will begin to melt. Continue with this process until you have rolled up all the strips.
You will then have a coil of approximately 12” in length and 3” in diameter; you will find that the suet has melted somewhat. Cover the cylinder with plastic wrap. Put it in the refrigerator for 24 hours.
If using a pasta machine your strips are not going to be the same size, they will be the width of the pasta machine. This is not a problem; just follow the recipe directions in the same way.
The following day proceed with filling and baking them. Remove the cylinder from the refrigerator. Cut the cylinders into slices the thickness of 1”.
You must transform the slice into sfogliatelle flakes. On the cut side, using your fingers, gently push in the folds from the center inwards. Making the inverse movement on the outside, from the edge towards the larger end. Gently spread the larger end outwards, so that it looks like a clamshell with grooves.
Continue with the same treatment for the other slices. Then, maneuvering delicately and flattening them to take the shape again working in the shape of a clamshell with a point on top and wide at the base creating what looks like a shell; finally the sfogliatelle is ready to be filled.
Another possibility is to take each 1” slice and sprinkle a little flour on a board and a little on the slice. With a rolling pin, roll from the center out to the right and the left. Again place the rolling pin in the middle of the oval and roll down forming an oval shape. Pick up the oval and fill with the filling in the middle. Seal the wide part of the oval and place on a cookie sheet covered with parchment paper.
This process does not create the typical shell shape but is acceptable.
Place all the ingredients in a bowl except for the water. Beat by hand until you have blended all the ingredients. Begin to add a little water at a time beating it in until the filling is just a little fluid. This is a thick filling and you just want to add enough water to make it smooth.
Hold the shell in the hollow of your hand, put a spoon full of filling inside the center; seal the edges, but don’t pinch them together. Carefully lay them down on your cookie sheet lined with parchment paper. Brush each one with an egg wash or melted suet or lard whatever you choose to use.
Prepare all the sfogliatelle. Bake in a 400º F oven for 15 minutes. Brush with the lard and reduce the heat to 350º F and cook for another 15 minutes. Brush with an egg wash and cook for another 5-10 minutes at 250º F. When they are a beautifully golden in color, remove them from the oven.
Sprinkle them with a veil of powdered sugar when they are hot out of the oven, and serve them warm if possible.
NOTE: A special machine is used in bakeries to form the pastry and this can’t be effectively reproduced at home even when using a pasta machine. They are delicious even though the pastry isn’t as fine.
NOTE: Sfogliatelle do not stay well. It is best to make the dough and rolls the day before and the next day bake and serve them.
You ask, what could be more decadent, and I say absolutely nothing. Cartellate are traditionally made during Christmas. They are traditional Pulgiese fried pastries filled with roasted almonds, honey, spices and chocolate.
Apuglia is a peninsula that forms the heel of the “boot” of Italy and has had many conquerors. The Greeks, Romans, Goths, Lombards, Byzantines, Arabs, Normans, Angevins, Argonese, Spanish, the German emperors, Burbons, Turks, Venetians and more. Referred to as a melting pot – each left their mark on the region. You can see the influences in the clusters of white stucco flat roofed dwellings. But the influences of these cultures are also evident in the food and none more then Cartellate.
I have eaten many Cartellate in Puglia. I can honestly say my aunt’s recipe is the best. She came from Peschici, Foggia and called them “Cluster”. Cartellate is dough mixed with wine, formed into a wagon wheel shape and fried. The pockets in the wheel are the receptacles for honey or mosto cotto (a syrup made from fruits or grape skins), spices, nuts and chocolate.
The Cluster I have had in Puglia are delicious and the syrup is mostly made with honey or mosto cotto mixed with lemon zest and walnuts. Some have no nuts and might have a sent of cinnamon. My aunt Rafaela filled hers with roasted almonds, chocolate, spices both cinnamon and clove melted in honey. The combination is positively addicting.
In earlier times my family only made them at Christmas, but as time passed and the love of cartellate overtook us, we began to make them the star of our Thanksgiving desserts. They were never included in the “Torta di Biscotto di Nozze” trays for weddings as they are usually dripping with honey, but today we also make a separate tray of cartellate for weddings.
These cookies are a labor of love and not easy to make, but the good news is that you can place the shells in a brown paper bag and keep some for Christmas. I make the filling and store it in a glass container so that they are ready to fill and take center stage with the rest of our Christmas biscotti. The only problem is that having them around until Christmas challenges your will power.
Prep Time: 1 hour
Cook Time: 5 minutes each
Yield: 30 Cookies
2 1/2 lbs. flour
1 teaspoon sugar
1 teaspoon salt
1 cup shortening
1 jigger of Sherry or Marsala
Tepid water to mix
1 quart Canola or peanut oil
48 oz. honey
1 lb. roasted almonds, cut in half
12 lb. dark chocolate chips, good quality
1 teaspoon cinnamon, or to taste
1 teaspoon ground cloves, or to taste
Put all the dry ingredients together in a bowl or on a board, and make a well in the middle. Put in the shortening, eggs, Sherry or Marsala and, if needed a little warm water. Mix until you are able to form a ball. Knead until the dough is smooth and place it in the refrigerator for about 1 hour covered with plastic wrap. You can also mix the dough in a food processor but add the almonds in by hand.
If you have a pasta machine, you can roll out the dough to its second to the last level, or you may roll out a piece with a rolling pin as thinly as possible. Using a pastry cutter with a fluted edge, cut strips out about 2” wide and 8” long. Holding the dough at one end, begin to pinch the dough about 3/4 inch apart, creating small pockets along the strip. Bring the dough around from one end crimping the dough together pinching it along the strip to form a circle. These pockets will hold the filling. The cookie looks like a cartwheel, which is the definition of “Cartellate” The cluster cookie should be about 4” round; however they can be made whatever size you want them to be.
Secure the ends with a toothpick so that they will not unravel during frying. You can keep them overnight and fry them the next day. This is important because you don’t want them to puff up too much closing the pockets during frying. Otherwise they will need at least 4 hours drying time.
Fry a few at a time in hot oil. Remove when they turn a deep golden color. Allow the shells to drain on paper towels or on a rack. Remove the toothpicks and fill them or place them in a paper bag or box until you are ready to fill them.
To make the filling, melt all of the ingredients together in a saucepan, taste for seasoning and place in the refrigerator. The filling will get hard, but will stay in the shells better if somewhat cool.
Start by placing a tablespoon of filling in each cluster cookie. When this step has been completed, go back and keep filling each cookie until you have used all the filling.
The filled cookies will stay a week or more. If you want to make the cookies in advance, place them in a paper bag and they will stay for several days to a month. Never store them in a sealed container or wrap them with plastic wrap.