Se neve prima di Natale
neviera’ sette volte di piu’
If it snows before Christmas,
it will snow seven time more!
(This was a little ditty by Little Nonna used to sing and
we kids, wanting it to snow would beg for the flakes to fall.)
I can’t remember the last time it snowed. I mean a really good snow that blankets the earth with white. In the last few years, I don’t think we have had more than a few flurries. I grew up where it snowed, real snow. Big white flakes that floated down and turned everything into a fairyland. I’d wake up in the morning and the city was quiet and bright and white and I knew something wonderful happened during the night.
I’d love to wake up to a morning like that now. But here in the South, snow is just a tease. To wake up to a snowy morning and to indulge in a hot cup of cappuccino and bite into a slice of my…..
NONNA’S CIAMBELLONE
4 EGGS – room temp, lightly beaten
1 ½ CUPS SUGAR
3 CUPS FLOUR
¾ CUP MILK – whole, not lo-fat
2 STICKS (1 cup) BUTTER – unsalted,
melted
1 TSP VANILLA
PINCH OF SALT
2 TSPS BAKING POWDER
PREHEAT OVEN TO 350º
BUTTER AND FLOUR A 10-INCH TUBE PAN
Combine the eggs and sugar in the bowl of a heavy-duty mixer and beat on medium speed for 4-5 minutes until lemon yellow in color and starting to thicken.
Reduce speed, add a pinch of salt to the flour and add the flour to the egg mixture a little at a time alternately with the eggs scraping down the sides as you go. Add the vanilla to the milk and slowly add to the mixture beating for about 3-4 minutes on medium speed. Sprinkle on the baking powder and beat again just to blend in.
Pour the batter into the prepared pan, spreading it out evenly. Bake in the preheated oven for 45 – 55 minutes or until a cake tester comes out clean. Cool in pan on a wire rack for about 15 minutes and then slowly let the cake slide out of the pan onto the wire rack to cool completely before slicing. Sprinkle with powdered sugar.
GNOCCHI SORRENTINA
A true comfort dish!
GNOCCHI:
1 MEDIUM SIZED DRY POTATO – like Russet
1 CUP FLOUR
PINCH OF SALT
1 EGG YOLK
1 TBS EXTRA VIRGIN OLIVE OIL –
plus some extra for greasing the casserole dish
A SPRIG OF BASIL
SORRENTINA SAUCE:
½ CUP TOMATO SAUCE
2 OZ MOZZARELLA – CUBED
BASIL LEAVES – a few torn
¼ CUP PARMESAN CHEESE – DIVIDED
Wash the potato. Boil it in salted water until cooked through – app 30 minutes. Wait a few minutes until the potato is cool enough to handle and then peel it, mash it with a potato ricer and then allow it to cool some more on a slightly floured board.
Make a well in the center of the potato pile and sprinkle some flour on the outer edge. Put the egg yolk in the well with salt and the olive oil. Mix lightly with your hands incorporating the flour into the potato and egg until you have a soft manageable dough. You may not need all the flour and there is a slight chance you might need a bit more. The mixture should not be sticky when you roll it into a ball.
Roll the ball in a bit of flour flatten it a bit and then slice into 5 or 6 pieces. Roll each piece into long logs that are no thicker that a hot dog using a minimal amount of flour. Cut each log into 1/2”- pieces and using your thumb slide each piece over the tings of a fork to produce ridges. These ridges will capture the sauce.
COOKING THE GNOCCHI:
Cook the Gnocchi in salted boiling water for a few minutes (stirring lightly to keep them moving and not sticking together) until they rise up to the top of the pot. Scoop out with a large, slotted spoon or kitchen spider and place gently in a large frying pan with some of the sauce on the bottom so that the Gnocchi don’t stick. Top with shredded mozzarella, a sprig or two of basil and sauté’ for a few minutes. Place the pan in an oven pre-heated to 350º and bake for about 15 minutes. Sprinkle with the remaining Parmesan cheese and serve.
BUON MANGIATA!
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