basta pasta ancora cookbook

Anita Augello’s Cookbook, Basta Pasta Ancora is Available Now!

      ½ CUP PECANS – chopped 3 CUPS CAKE FLOUR ½ TSP SALT –  ¼ TSP BAKING SODA 1 CUP BUTTER – unsalted, softened 3 CUPS SUGAR 6 EGGS – room temp 8 OZ CREAM CHEESE – room temp  2 TSPS VANILLA EXTRACT PREHEAT OVEN TO 300º.  GREASE AND FLOUR A 10-INCH TUBE PAN Sift together, flour, salt, baking soda into a bowl and set aside. In the bowl of your heavy-duty mixer, cream butter with sugar until light and fluffy.  Beat in eggs one at a time, waiting until incorporated before adding the next one. Add vanilla. Add flour mixture alternately with cream cheese and stir 3/4 of the pecans saving the remainder to sprinkle on top of the batter. Pour into prepared pan and tap pan several times on counter to release air bubbles and settle the batter. Sprinkle remaining pecans on top and press down lightly so that they fasten to the batter. Bake in preheated oven for 70-80 minutes or until a tester inserted in the center of the cake comes out clean. Let cool in pan for 15 minutes. Loosen cake carefully from the sides of the pan with a knife for easy removal, then turn […]
    We don’t usually associate rice as being an integral part of the South. However rice is an essential part of the South just as sure as grits is and is found in many low-country dishes such as jambalaya and a myriad of casseroles. And then too, is the Vidalia onion. Mix the two together and you have a delicious recipe for a casserole. This dish has graced many of our family meals. I’ve also included a favorite dip.  8 TBS BUTTER – unsalted SALT – to taste 3 1/3 cups Vidalia onion – roughly chopped 1 CUP HEAVY CREAM 1 CUP GRATED CHEESE – Swiss or your favorite FRESHLY GROUND BLACK PEPPER – to taste PINCH OF NUTMEG – or to taste 2 CUPS LONG GRAIN WHITE RICE 3 TBS FRESH PARSLEY – finely chopped SWEET PAPRIKA – for garnish, optional PREHEAT OVEN TO 325º BUTTER A 9X13-INCH CASSEROLE  In a large skillet, melt the butter over low heat. When foamy add the chopped onions and a generous pinch of salt, or to taste. Cook stirring occasionally just until softened and turning a deep golden brown and lightly caramelized – about 25 to 35 minutes. Meanwhile bring a large pot […]
    A deliciously moist cake that is quick and easy to make! ½ CUP YOGURT – preferably Greek 1 CUP SUGAR 3 EGGS – room temperature 1 ½ CUPS FLOUR 2 TSPS BAKING POWDER ½ TSP SALT 2 -3 TSPS LEMON ZEST – freshly grated ½ CUP OIL – sunflower or canola       PREHEAT OVEN TO 350º EVENLY COAT AN 8-INCH CAKE PAN – with baking spray or a light coating of oil. Line bottom of pan with parchment paper and spray or grease lightly. In a large bowl combine the yogurt, sugar and eggs and stir until all well combined. Add the flour, baking powder and sugar and blend well.  Add eggs one at a time mixing in until well combined before adding the next. Add the oil and stir until all well combined. Pour into prepared pan and bake for 35 – 40 minutes until a tester comes out clean. Let cool on a wire rack for 10 minutes before removing from pan. Glaze cooled cake with ¼ cup fresh lemon juice  mixed with ¾ cup powdered sugar that has been sifted to remove lumps.   BUON MANGIATA!    Meet Anita Augello – The woman behind all […]
    While many of us associate St. Patrick’s Day celebrations with green beer, Irish music, corned beef and cabbage here in the United States, it is fun to know that this day is also celebrated in Italy. Expats from Ireland and the US have even created a tradition of Irish celebrations across Italy. Some cities go all out to get into the mood with great festivities. Of course, there are even Irish pubs in Italy and one of the most authentic Irish pubs in Italy is in Bolzano where you will find lots of Guinness stouts, Irish music and good Irish grub. In various parts of Italy, the Feast Day is celebrated over multiple days of drinking, dining and dancing. In Florence and Bologna, they celebrate all things Irish with Irlanda Festivals which features live concerts, bar crawls and other festivities lasting for over three days. Of course, none of these can be taken away from the huge parade in New York City that starts in lower Manhattan and ends, where else but in the Eastside 70’s which, at one time, was a sort of Irish central with food and pubs. It’s where many Irish immigrants felt at home on a […]
  • Grand Marnier Chocolate Mousse
      INGREDIENTS 8 Oz Bittersweet Chocolate – finely chopped 2 Large Eggs and 2 Large Yolks ¼ Cup Light Brown Sugar – packed ½ tsp Orange Zest – grated 1 Cup Heavy Cream 3 Tbs Grand Marnier METHOD Microwave chocolate in a glass bowl, slowly, stirring often and scraping the sides, until melted. Stir and let cool. In a blender, add eggs, yolks, sugar and orange zest and blend until foamy and light in color. About 1 minute. Add cream and Grand Marnier and cooled chocolate and bend until combined and slightly thickened. Divide evenly among 4 – 6 custard cups or fancy glasses. Cover with plastic wrap and refrigerate at least 4 hours or overnight. Before serving, uncover and let sit for about 15 minutes. Add a dollop of whipped cream on top and maybe some chocolate shavings.   Buon Mangiata! Meet Anita Augello – The woman behind all of these Italian favorites.   Follow us on Facebook for more recipes and stories.