Add these traditional Italian pastry recipes to your collection. For starters, you'll love the delicious taste of Annette's homemade Cassateddi di Ricotta turnovers. And Denise's Gram's fried fat balls (Castagnole) are an Italian comfort food you're sure to enjoy!
Submitted by Annette
First, put 1 cup sugar in 1 cup warm water.
Dough: 5-plus cups flour with 6 tablespoons Crisco® solid shortening cut in. Make well in flour. Pour in sugar and water, little by little. Add 2 eggs. Knead into dough.
Filling: Ricotta, chocolate chips, cinnamon, and sugar to taste.
Roll out meatball-size dough balls. Fill with a hefty tablespoon of filling. Fold dough over. Pinch closed with fork.
Fry in Crisco® vegetable oil. Drain and sprinkle with confectioner's sugar. Refrigerate to cool. Hope you enjoy this take on a traditional Italian Cassateddi recipe.
Submitted by Denise
4 cups flour
1-1/2 tablespoons salt
6 tablespoons sugar
5 tablespoons shortening
2 packages yeast dissolved in 3/4 cup warm water
1 cup raisins
4-3/4 cups warm milk
Knead ingredients 10 minutes, let rise, and punch down. Add 1-1/2 to 1-3/4 cups warm water and raisins; knead in and let rise to double size. (It will be very sticky!)
With a fork, drop globs of dough in 375°F oil until brown. (Not too large; otherwise, it won't be cooked in the middle.) Dip fried balls in confectioners' sugar. The best!!!
The Italian Cook Book (1919)
Grandma Vigliotti writes, "My Italian Grandmother made this recipe for rice pie in front of me, and I can remember the basic ingredients."
4 cups of cooked white rice
4 cups of Sugar
4 tablespoons vanilla
"There was no crust. The ingredients were mixed, then put in glass pie pans and cooked at 400°F for 40 minutes."
Ingredients: One quart of milk; sugar, nine ounces; cornstarch in powder, four ounces; eight yolks of eggs, a taste of vanilla.
Mix everything together as you would do for a cream and put on the fire in a saucepan, continually stirring with a ladle. When the mixture has become hard keep it a few moments more on the fire and then pour it in a plate to make it about half an inch thick and cut it into diamonds when it is cold.
Put these diamonds one over the other with symmetry in a baking tin or in a fireproof glass plate, with some little pieces of butter in between, and brown them a little in the oven. Serve hot.