December 24, 2008 by 18 Comments
Cucidati! (Italian Fig Cookies)
December 18, 2008 by 74 Comments
Whether you call them Cucidati, Sicilian X Cookies, or just plain Italian Fig Cookies, the end result is the same. Tender sweet dough, that’s wrapped around a very flavorful spiced fig filling.
This is a favorite in many Italian households, and hands down this is my hubby and his brothers
favorite cookie! I think it’s mostly nostalgic, because it reminds them so much of their mom, in fact they call them “Moms cookies”. Weeks before, my BIL will call me and plead ” Are you gonna make mom’s cookies this year? Let’s make mom’s cookies! What do you need? What should I buy? We’ll help you! Normally their idea of helping is spending 5 minutes in the kitchen then popping a DVD in, and every so often I would hear one of them say, “How’s it going up there? “Got any done yet?” Well this year I decided to call their bluff and said I would make them if they help. I think they now have total appreciation for all the work that goes into it!
To make these, you need to set aside the whole day, it’s very time consuming especially if you triple the recipe, which we did. You can however, make the dough and the filling a day ahead of time which I will do next year.
I decided to use Nick Malgieri’s recipe for the dough using butter instead of shortening as my MIL use to do. As far as the filling goes there are a ton of different versions and the way families make them, some even add chocolate but my MIL never did so I make them without.You can’t go wrong with all or any of the ingredients incorporated with the figs, I’ve had many friends versions I tasted, all slightly different but still taste amazing.
I always taste to see if I want more or less of anything in the process and you should to.
The dough is tender, and easy to work with, and a breeze to make in the food processor!
For the filling, some of the ingredient’s are, golden raisin’s, candied orange peel, toasted and chopped almonds.
Apricot preserves, dark rum or brandy, instant espresso, cinnamon and cloves.
I made my BIL chop up the figs. Nice job UJ!
All the ingredients get whirled together in the food processor and the end result is a thick and flavorful fig paste!
The dough and fig paste gets divided up equally.
One at a time on a floured surface, you flatten each piece of dough and roll it out into a rectangle. Next, roll your fig paste into a log, lay the log on top of the dough, seal the edges and roll it out into a cylinder. Cut them as big as you want.
Here’s our finished project. just waiting for the frosting to dry. You don’t have to frost them, but we like them that way. Needless to say, the 2 brothers were very happy!!
For the filling, some of the ingredient’s are, golden raisin’s, candied orange peel, toasted and chopped almonds. Apricot preserves, dark rum or brandy, instant espresso, cinnamon and cloves. I made my BIL chop up the figs. Nice job UJ! All the ingredients get whirled together in the food processor and the end result is a thick and flavorful fig paste! The dough and fig paste gets divided up equally. One at a time on a floured surface, you flatten each piece of dough and roll it out into a rectangle. Next, roll your fig paste into a log, lay the log on top of the dough, seal the edges and roll it out into a cylinder. Cut them as big as you want. Here’s our finished project. just waiting for the frosting to dry. You don’t have to frost them, but we like them that way. Needless to say, the 2 brothers were very happy!!
Happy Baking!
Fritto Misto of Calamari, Lemon and Scallops!
December 16, 2008 by 31 Comments
This popular seafood antipasti is an Italian dish that literally means “fried mixture”. In this case I used calamari and scallops, but you could also add any other seafood you like. The most important thing is to get your oil hot, never overcook your fish, and keep your breading nice and light.
That’s why I love using this recipe because it’s made with cornstarch to bread the fish, using cornstarch gives it such a nice light flavor and the taste of the fish is not buried by gobs of breading.
I adapted the recipe a little by adding slice jalapeño for spice, some green beans for color and crunch along with lemon slices.
Frito Misto is a common dish served on Christmas Eve for The Feast of the Seven Fishes. The feast is an Italian American tradition where at least seven seafood dishes are served, all over you will see family’s preparing and cooking for this traditional feast.
It’s quite special to see how certain foods and traditions connect us all with fond memories and feelings that stay with us throughout our entire lives, no matter what nationality or culture we are a part of.
Buon Appetito!
Fritto Misto of Calamari, Lemon and Scallops!
Author: Marie
Ingredients
- 1 lb. calamari, cleaned and drained and patted dry
- ½ lb. sea scallops cut in half across the equator
- 2 lemons, sliced one for frying and the other for garnish
- Sliced jalapeño and green beans (optional)
- 2 cups cornstarch
- 1 tablespoon salt
- salt and pepper to taste
- oil for frying
Instructions
- Heat oil 360 - 375
- In a wide rimmed bowl mix half of the calamari and half of the scallops and half of the lemon slices and half of the optional jalapeño and green beans.
- Sprinkle with 1 cup of the cornstarch mixed with salt.
- Toss with hands and coat everything, tapping off excess.
- Place in hot oil and fry til golden brown, drain on paper towels.
- Repeat with remaining seafood, veg and lemon slices same as before with remaining 1 cup of cornstarch mixture.
- Fry up and drain the same way.
- Serve hot with warm marinara on the side.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
