Ingredients

1 lb Brie cheese

1 (17.3 oz.) box frozen puff pastry

Raspberry preserve

Instructions

1. Cut the brie into ½ inch pieces. Place on a platter and put the cheese in the freezer while you thaw the puff pastry for 30 minutes at room temperature.
2. Unfold the thawed pastry, press together seams and roll lightly with a rolling pin to smooth it out. Cut each sheet into 16 squares per sheet.
3. Lightly spray a mini-muffin pan with nonstick spray. Fit a piece of dough into each cup, pushing into the cup but leaving the edges sticking up.
4. Place a dab of raspberry preserve in each cup, then top with a piece of cheese.
5. Bake at 400 degrees F for 10 to 12 minutes, until golden. Serve warm.

Notes:

Can be prepared ahead and refrigerated until ready to bake, or you can bake them and re-warm about 10 minutes at 350 degree F before serving.

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Prep time: 15 minutes / Cook time: 15 minutes / Servings: 6

Ingredients

• 8large eggs
• 1/2cup half and half
• 3/4 kosher salt
• 1/4 freshly ground black pepper
• 1/2cup smoked mozzarella cheese shredded
• 1 1/2 thinly sliced fresh chives
• 2 olive oil
• 3/4 hot Italian sausage links
• 1green pepper diced
• 1small red onion diced
• 2cloves garlic minced

Instructions 

1. Preheat oven to 350 degrees. In a medium bowl, whisk together eggs, half and half, salt, pepper, cheese and chives. Set aside.
2. Heat 1 Tbsp. olive oil in nonstick, oven-safe skillet over medium-high heat. Cook sausage links, turning often, until no longer pink inside, about 12-15 minutes. Remove from skillet and slice on the diagonal. Set aside.
3. Add remaining 1 Tbsp. olive oil to the skillet over medium high heat. Add green pepper and onion and cook over medium-high heat for 5 minutes until slightly softened and browned, stirring often. Add the garlic and cook for another minute. Add back in the sausage.
4. Pour egg mixture into the skillet tilting the pan to distribute evenly. Cook for 5-7 minutes until the edges begin to pull away from the sides of the skillet.
5. Transfer to preheated oven and cook until set, about 15-20 minutes. Remove from oven and serve immediately.

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Prep time: 20 minutes / Cook time: 40 minutes / Servings: 6 – 8

Ingredients

• 6 slices bacon diced
• 1 cup shallots finely chopped
• 1 large red pepper finely chopped
• 1 large green pepper finely chopped
• 1 tsp. kosher salt
• 1 tsp. ground black pepper
• dash of cayenne papper
• 2 cloves garlic minced
• 1/2 cup white cooking wine
• 2 tsp. minced fresh thyme leaves 1 tsp. dried
• 4 cups clam juice
• 8 Tbsp. one stick unsalted butter
• 1/2 cup all-purpose flour
• 2 cups milk
• 4 6.5 oz cans chopped clams drained
• Toasted breadcrumbs:
• 2 Tbsp. butter
• 3/4 cup plain panko breadcrumbs
• dash of cayenne pepper

Instructions

1. In a large Dutch oven cook bacon over medium heat until crisp. Remove to paper towel lined plate.
2. Add shallots, peppers, salt, pepper and cayenne to Dutch oven and cook over medium-low heat for 15 minutes, until softened. Add the garlic and cook for 1 minute.
3. Add wine and continue to cook until almost evaporated.
4. Add the thyme leaves and clam juice and bring to a boil. Lower the heat to a simmer and cook for 20 minutes.
5. While soup is simmering, melt butter in a small pan over low heat. Whisk in flour and cook 2 minutes, being careful not to burn. Whisk in one cup of hot clam juice. Add mixture to pot.
6. Add milk and clams and continue to cook until thickened. Add bacon.
7. While soup thickens make toasted breadcrumbs:
8. Melt butter in medium saute pan. Add breadcrumbs and cayenne and toss to coat. Continue to toss until crumbs are lightly browned.
9. Serve soup in bowls and top with toasted breadcrumbs.

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By Marianna Gatto

Ingredients

For the filling: 

3 pounds total of dried figs and dates

1 pound raisins

1 pound nuts

a few squares of dark chocolate, if desired

zest of two oranges

1 cup orange juice

1 cup water

1 teaspoon cinnamon

A pinch of cloves, if desired

¾ cup marsala wine or liqueur

For the dough:

¾ butter or shortening

1 cup sugar

Two eggs

1 tsp vanilla

3.5 cups flour

3 tsp baking powder

A pinch of salt

For the frosting:

2 cups powdered sugar

1 teaspoon vanilla

4 tablespoons milk

Instructions

1. Pulse the nuts in a food processor until they are the consistency of coarse sand. Place in a large, heavy pot. Then grind the figs, dates, and raisins, adding the dried fruit a little at a time to avoid overtaxing the food processor. Add the dried fruits to the pot along with the chocolate, if using, cinnamon, water, orange juice, marsala or liqueur, and orange zest. Stir the mixture to incorporate, cover the pot, and allow it to steam for a few minutes on medium-low heat, stirring it regularly to prevent it from scorching.
2. While the filling is steaming prepare the dough. Cream together the butter and sugar. Then add the eggs and vanilla. Sift together the flour, baking powder, and salt and add to the sugar-butter mixture. Mix until a soft, smooth dough forms. It will only take a few minutes. Flour your work surface and then divide the dough into quarters. Take one piece of dough and shape it into a long rope. Roll it out to a thickness of about ⅛ inch. Once the fig filling has cooled, place it along the long edge of the dough in heaping spoonfuls. Fold the edge of the dough around the filling and roll it up, pressing lightly as you go. With a sharp knife, cut the cookies into the size desired, typically a little over one inch. You can also form the cuccidati into rings, making little incisions to allow the filling to vent.
3. Arrange the cookies on a baking sheet lined with parchment paper and bake at 375 until slightly golden. Continue this process with the remaining dough and filling. When the cookies have cooled ice the cuccidati and apply nonpareils, if desired. To make the frosting, combine the sugar, vanilla, and milk and mix using a wire whisk until the frosting is silky and about the consistency of a thin batter.
4. Watch the step-by-step video below:

Marianna Gatto is the executive director and cofounder of the Italian American Museum of Los Angeles (IAMLA), a historian and author with more than a decade of experience in public history, non-profit leadership, museums, and education.

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Ingredients
For the meatballs:

½ lb ground beef, ½ lb ground pork

½ c fresh breadcrumbs

¼ c finely grated parmesan

1 egg, lightly beaten

2 cloves garlic, minced

½ tsp dried oregano

salt & pepper to taste

olive oil for pan-frying

For the glaze:

1½ c cranberry sauce (canned or homemade)

¼ c aged balsamic vinegar

¼ c chicken or vegetable broth

2 tbsp honey

1 tbsp soy sauce (optional)

zest of ½ orange

1 – 2 sprigs fresh rosemary, minced

2 tsp cornstarch mixed with 2 tsp water (to thicken)

For the polenta bites:

1 c coarse polenta (or quick cook)

4 c water (or mix with milk)

salt to taste

2 tbsp butter

Once cooked: pour into a lightly greased baking dish (about 1 inch thick), chill until firm, then cut into squares/triangles and lightly grill or sauté until golden.

Instructions

1. Meatballs: In a bowl, combine beef, pork, breadcrumbs, Parmigiano, egg, garlic, oregano, salt & pepper. Mix gently, form about 1-inch balls. Heat olive oil in pan and brown meatballs evenly (you may finish in oven at 350 °F for about 8 minutes to ensure cooked through).
2. Polenta: Cook polenta in water (or water/milk mix) with salt, stirring until thick (about 5–7 mins for quick-cook). Stir in butter, pour into a greased baking dish, chill until set (about 30 mins). Then cut into bite-sized pieces and lightly grill or sauté until crisp edges.
3. Glaze: In a saucepan, whisk together cranberry sauce, balsamic, broth, honey, soy (if using), orange zest and rosemary. Bring to a simmer for about5 mins; add the cornstarch mixture and stir until thickened (about 2-3 mins).
4. Add cooked meatballs to glaze and coat thoroughly (about 1–2 mins).
5. Plate: On each polenta bite, place one or two meatballs, drizzle extra glaze, garnish with fresh rosemary or chopped parsley. Serve warm.

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Ingredients

10 tablespoons (140g) unsalted butter, room temperature

1/2 cup (58g) powdered sugar

1 teaspoon vanilla extract

1 tablespoon orange zest

1 1/2 cups (195g) all-purpose flour

1/4 teaspoon salt

1/2 cup (80g) dried cranberries, finely chopped

1/4 cup turbinado sugar, for decorating, optional

2-8 ounces white chocolate, for decorating, optional

Instructions

1. Beat the butter and powdered sugar in a large mixing bowl until the mixture is well combined and smooth.
2. Add the vanilla extract and orange zest and mix until well combined.
3. Add the flour and salt and mix until the dough is just well combined. Don’t over mix.
4. Gently stir the dried cranberries into the cookie dough.
5. Turn the cookie dough out onto the counter or a piece of parchment paper. Shape the dough into a log and wrap it in plastic wrap. Refrigerate it for at least 1 hour, until firm, or until you’re ready to bake. The cookie dough can be refrigerated for 2-3 days prior to baking.
6. When you’re ready to bake the cookies, preheat the oven to 350°F. Prepare a cookie sheet with parchment paper or a silicone baking mat.
7. Cut each log into about ¼ to ½ inch thick slices, depending on how thick you want them to be. Keep in mind that the thicker you make them, the less cookies you’ll get. If there’s a certain number of cookies you want, use a ruler to measure them out and mark the side of the log with the correct number before you slice them. You should be able to get roughly 18-20 cookies.
8. If you’d like to add the sugar, place it on a rimmed plate and roll the edges of the individual slices in the sprinkles.
9. Place the cookies onto the prepared baking sheets about 2 inches apart and bake for 8-11 minutes. The time will vary based on how thick you cut the cookies and your oven. Thinner cookies won’t need to bake as long. You want to bake them until they are no longer glossy on top and before they start to brown around the edges.
10. Remove from oven and allow to cool on the baking sheets for about 3-5 minutes, then remove to a cooling rack to cool completely.
11. If you are using the white chocolate, melt the chocolate in the microwave for 15-30 seconds at a time, mixing after each interval, until melted and smooth. Melt the smaller amount of chocolate if just drizzling it, melt the larger amount if you want to dip them half way into the chocolate instead of drizzling.
12. You can add the white chocolate to a piping bag fitted with a small round tip (like Wilton 3 or 4) and drizzle it onto the cookies like I did, or you can dip each cookie halfway into the melted chocolate. After drizzling or dipping, sprinkle with turbinado sugar.
13. Place the cookies onto a sheet of parchment and allow the chocolate to set.
14. Store cookies in an air-tight container. Cookies are best if eaten with 4-5 days.

Notes

• Storing. Once the chocolate has hardened, these cranberry orange shortbread cookies can be stored in an airtight container at room temperature. They are best enjoyed within 4-5 days.
• Freezing. They can also be frozen. Flash freeze them on a baking sheet, then transfer to a freezer-safe container or Ziploc. Freeze for up to 3 months. Thaw in the fridge before enjoying.
• Prep time: 1 hr. / Chill time: 1 hr. / Cook time: 8 min. / Yield: 20 cookies

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Ingredients

1 1/4 lbs. ground beef

1 tsp dried Italian seasoning

10-oz box frozen chopped spinach, thawed and drained

6 slices (1 1/2 oz) salami, cut into bit size pieces

1/4 cup diced pimientos, drained

1/4 cup (1 oz) pepperoni, cut into bite size pieces

14-oz bruschetta, homemade or store-bought

3 large eggs, divided

2 cups shredded Italian-blend cheese

2 pie crusts (refrigerated or homemade)

Instructions

1. Preheat oven to 425 degrees F.
2. Add the ground beef and Italian seasoning to a large skillet and cook until browned and cooked through. Drain.
3. Add the spinach, salami, pimentos, pepperoni and bruschetta and cook until warm throughout.
4. Transfer mixture to a large heat-proof bowl and allow to cool for 1-2 minutes.
5. Add TWO of the eggs and the cheese and stir together until well combined. Set aside.
6. Roll out one of the prepared pie crusts into a 9 inch pie plate.
7. Add the filling to the pie crust, then cover with the second pie crust and crimp the edges.
8. Beat the remaining egg and brush the top of the pie with the beaten egg. Cut a few slits in the center of the pie to allow steam to escape while baking.
9. Bake for 25-30 minutes or until bubbly and crust is golden. Serve warm.

Notes

Prep time: 30 min. / Cook time: 30 min. / Serves: 6 to 8

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Ingredients

1 lb of ricotta-filled ravioli
6 tbs of a high quality butter
12-15 fresh sage leaves
2 garlic cloves sliced thin
½ tsp of fresh cracked black pepper
Freshly grated Romano cheese
Fresh basil

Directions

1. Add the butter to a large skillet on a medium heat
2. Once melted add the garlic, pepper, and sage leaves
3. Sauté stirring for 5 to 10 minutes, remove some of the foam that comes to the top with a spoon.
4. You want the butter to turn golden brown but do not let it burn. Keep stirring along the way, and when it turns golden and you smell a nutty aroma, remove the skillet from the heat.
5. Cook your ravioli in salted water, then carefully move them right to the skillet using a slotted spoon. 
6. Put the heat to medium under the skillet and spoon the butter sauce onto the ravioli just for one minute.
7. Plate the ravioli or move to a platter, spoon the butter sauce onto them, and finish with pecorino Romano and fresh basil.

Notes

Have your sauce ready and heated in a large skillet and then add your cooked pasta directly to the sauce in the skillet. Sauté and toss for just 30 seconds on medium heat to incorporate the sauce into the pasta and serve immediately.

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Instructions

1. Preheat oven to 375°F (190°C). Grease a 9-inch round baking pan with olive oil.
2. In a bowl, mix sifted chestnut flour with water, olive oil, and a pinch of salt. Stir until smooth and pourable (similar to pancake batter).
3. Drain raisins and stir them into the batter. Pour mixture into the prepared pan.
4. Sprinkle pine nuts, walnuts, and rosemary evenly over the top. Drizzle with a little olive oil.
5. Bake for about 30–35 minutes, until firm but not dry — the surface should crack slightly.
6. Allow to cool before serving. Castagnaccio is traditionally enjoyed plain or with ricotta, honey, or a glass of vin santo.

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Ingredients

5 medium vine ripe tomatoes, sliced and then halve each slice

16 oz. container whole milk ricotta cheese

2 tbsp.grated parmesan cheese

3 tbsp. fresh basil finely chopped

1 tbsp. chives finely chopped

2 French baguettes cut into 1/2 inch slices (20 slices)

2 garlic cloves peeled

3 tbsp. olive oil

kosher salt and pepper to taste

Instructions

• Slice and then halve the tomatoes and season with salt and pepper.
• In small bowl stir together the ricotta cheese, parmesan cheese, basil, chives, 1 tsp. kosher salt and 1/2 tsp. ground pepper.
• Slice each baguette into 10 slices about 1/2 inch thick. Place slices on a baking sheet and toast in the broiler until lightly browned. Watch the tray so they don’t burn. I put 10 slices on one tray and the other 10 on another and broiled one tray at a time.
• When done toasting rub each baguette slice with the garlic clove and then brush the tops of the baguette slices with olive oil.
• To assemble the crostini spread each slice with the ricotta mixture and then top each slice with two pieces of the tomato. Season with salt and pepper and sprinkle with some extra parmesan is desired.

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