Azragermangal's Weblog

Strufoli (Italian Honey Balls) September 18, 2008

Filed under: Italian Recipes,Recipes — Azra @ 5:07 am

2 cups flour
2 eggs
1/4 tsp. salt
2 cups oil (for frying)
1/2 cup Honey
1/2 cup sugar
2 Tbs. pine nuts or slivered almonds
1 Tbs. candy sprinkles

Place 1 cup flour in large bowl.
Add eggs and salt. Mix and knead gently, adding enough flour to make a soft dough.
Divide in half.
Roll each half into 1/4″ strips.
Cut each strip into small (1/4″ to 1/2″) pieces and roll into little balls.

1• Spread on floured board.
2• Heat oil in deep frying pan over medium heat until hot.
3• Fry balls, a few at a time, for 1 to 2 minutes or until golden.
4• Drain.
5• Blend honey and sugar in deep frying pan.
6• Stir constantly over low heat for about 5 minutes or until sugar has dissolved and mixture is smooth.
7• Add fried balls and stir with wooden spoon until coated.
8• Arrange in mound on serving plate and decorate with nuts and sprinkles.
9• Let cool before serving.


Sun Dried Tomato and Provolone Bread

Filed under: Breads,Italian Recipes,Recipes — Azra @ 5:06 am

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup shredded Provolone Piccante
1/2 cup thinly sliced scallion
2 tablespoons minced Italian parsley leaves
3/4 teaspoon dried rosemary, crumbled
3/4 teaspoon coarsely ground pepper
1/3 cup drained and chopped Il Forteto sun-dried tomatoes
2 tablespoons of the oil from the Il Forteto sun dried tomato jar
2 tablespoons vegetable shortening
2 tablespoons sugar
2 garlic cloves, pealed and minced, sauteed in 2 tablespoons of oil from Sun Dried Tomato jar
2 large eggs, beaten lightly
1 1/4 cups, buttermilk
1/3 cup pine nuts or walnuts, toasted lightly

1• Into a large bowl sift together the flour, the baking powder, the salt, and the baking soda.
2• Add the provolone, the scallion, the parsley, the rosemary, the pepper, and the sun-dried tomatoes, and toss the mixture well.
3• In a small bowl whisk together the shortening, the sun-dried tomato oil, and the sugar until the mixture is smooth.
4• Add the garlic, the eggs, and the buttermilk, and blend mixture until it is combined well.
5• Add the buttermilk mixture to the flour mixture with the nuts and stir the batter until it is just combined.
6• Divide the batter among 3 well-buttered 6×3 inch loaf pans, smoothing the tops, and bake the loaves in the middle of a preheated 350F oven for 45 minutes, or until a tester comes out clean.
7• Let the loaves cool in the pans for 5 minutes, loosen the edges with a knife, and turn the loaves out onto a rack


Coffee liquor

Filed under: Italian Recipes,Recipes — Azra @ 5:04 am

1 liter of 90 proof alcohol
2 pounds of sugar
12 cups of very strong coffee


1. Add coffee and sugar and simmer on low heat.

2. When cooled add the alcohol

3. Bottle and let sit for one month.


Lemon – Limoncello

Filed under: Italian Recipes,Recipes — Azra @ 5:03 am

I ngredients:
1 litre of 90 proof alcohol Vodka works well
700 grams of sugar
7 large lemons


1. Clean the lemons and cut them in very thin pieces.

2. Let the lemons pieces soak in 1 litre of alcohol 90 proof for three weeks.

3. Filter contents.

4. Melt 700 grams of sugar in 1 litre boiling water then add it to the preparation (bottle).

5. Let stand for fifteen days

Special note: Make sure your preperation bottle is glass and can hold at least two litres.


Italian bread recipe

Filed under: Breads,Italian Recipes,Recipes — Azra @ 5:01 am


3 cups warm water (110 degrees F)
1 teaspoon white sugar
1 tablespoon active dry yeast
1 tablespoon salt
7 cups all-purpose flour

1• Add the sugar and yeast to the warm water and let proof.
2• Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes.
3• Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth as a bambino’s behind. Turn in a greased bowl, cover, and let double in size. (I put it in the oven with the light on – perfect rising temperature.)
4• Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise.
5• Once doubled again, punch down and form into three fat “footballs.” Grease heavy cookie sheets and sprinkle with corn meal. Place the bread on the sheets, cover with a towel, and let rise.
6• Once risen, mist with water and place in a preheated 450 degrees F  oven. Mist loaves with water and turn occasionally while they bake. Bread is done when golden brown and sounds hollow when tapped on the bottom. Makes three (3) loafs.


Foccacia bread recipe

Filed under: Breads,Italian Recipes,Recipes — Azra @ 5:01 am


2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup water
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1 cup mozzarella

1• In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
2• When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
3• Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
4• Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.


Pizza tomato sauce

Filed under: Italian Recipes,Recipes — Azra @ 5:00 am

6 tbsp Pure Olive Oil 45 mL
1 medium garlic clove
2 cups sliced onions 500 mL
1 tbsp salt
1 tbsp sugar
2 tbsp oregano:
1 tsp chili or one fresh halapino pepper:
2 cans pastene san marzano tomatoes (whole tomatoes)

1• It is very important that you heat the oil and add the onions first and the garlic second and fry them to a light golden brown.
2• Add the 2 cans of whole tomatoes
3• Blend in the salt, sugar, oregano and chili
4• Bring to a boil and let cool
This mixture will allow you to spread sauce on 4 large 16″ pizzas.