Anyone have a true italian recipe for biscotti or cannoli? Would love to have some true italian recipes!?

Answer 1

I love to cook Italian food so I have a lot of different sites that I use. Here are some sites that you might enjoy. I love to get ideas from them and try them out.
http://www.italianfoodforever.com/iff/Default.asp
http://www.bellaonline.com/site/italianfood
http://www.italianmade.com/recipes/home.cfm

Mangia!

Answer 2

I don't have a true recipe but I would suggest going to foodnetwork.com and click the show "Everyday Italian" The host Giada made some fabulous biscotti from scratch. It didn't look hard. She has a lot of Italian recipes that are easy.

Answer 3

This is the BEST there is! Olive Garden Pasta Fajoli Soup Recipe Italian Pasta Ingredients: 1 40 oz can clamato juice 1 lb lean ground beef (cooked) 1 26 oz can pureed tomatoes 1 md onion (finely chopped) 1 14 oz can consomme 4 stalks celery (chopped) 1 14 oz can water 4 carrots (thinly sliced) 3 tb chicken soup base half a medium cabbage - (shredded) 1 19 oz can kidney beans 1 19 oz can navy beans 1 t oregano 1 t basil < t hot paprika < t garlic powder 11/2 cup corkscrew pasta (cooked) Directions: 1. Bring Clamato juice, tomatoes, consomme and rest of ingredients from the first column to a boil. Simmer for half an hour. 2. Saute ground beef until browned thoroughly and set aside. 3. Saute vegetables (onion, celery, carrots and cabbage) until soft. Add to soup and simmer for another half an hour. 4. Add kidney beans, navy beans, cooked pasta and meat. Continue to simmer for another 20 minutes.

Answer 4

a little secret on making cannoli shells ; use a manual pasta machine - Atlas and Villa Ware make them and the cost around $20.00
The machine solves the problem of " How the hell do I roll the dough this thin and still be able to get it off the work surface ? "
When you first start making the shels expect a 25+ % failure rate [ cracked shells] until you get the hang of how tightly to wrap and how to remove from the tubes
Also the candied fruit need to be small enough so as not to clog the tip of a pastry bag. a mini- food processor works wonders.

Answer 5

Here's a bunch of my favorites. And hey, I'm Italian so ya gotta trust me :)

Chocolate Citrus Biscotti

2 cups all-purpose flour
3/4 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
3 large eggs
1 cup sugar
1 tablespoon orange zest
1 tablespoon lemon zest
1 3/4 cups semisweet chocolate chips
2 tablespoons unsweetened cocoa powder
Preheat the oven to 325 degrees F.
Line a large baking sheet with parchment paper. Stir the flour, cornmeal, baking powder, and salt in a large bowl. Using an electric mixer, beat the eggs and sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add the orange and lemon zests to the dry ingredients. Add the flour mixture to the eggs and sugar and beat just until blended (the dough will be soft and sticky). Let stand for 5 minutes.

Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two mounds spaced evenly apart. Moisten your hands with water and shape the dough into two 11 by 4-inch logs. Bake until lightly brown, about 35 minutes. Cool the logs for 5 minutes. Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the biscotti are pale and golden, about 25 minutes. Cool the biscotti on the baking sheet for 5 minutes. Using a metal spatula, transfer the biscotti to a rack and cool completely.

Melt the chocolate chips in the microwave, stirring every 20 seconds, about 1 1/2 minutes total. Dip 1 cut side of each biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti, chocolate side up, on the baking sheet. Refrigerate until the chocolate is firm, about 35 minutes. Dip a pastry brush in the cocoa, then lightly brush the cocoa over the chocolate on each biscotti.

The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

Chocolate Hazelnut Biscotti

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup blanched hazelnuts, coarsely chopped
3/4 cup semisweet chocolate chips
1 tablespoon confectioners' sugar
Preheat oven to 350 degrees F and butter and flour a large baking sheet.
In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in hazelnuts and chocolate chips.

On prepared baking sheet with floured hands from dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.

On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack Biscotti keep in airtight containers 1 week and , frozen, 1 month.

Biscotti with Dried Cherries, Chocolate and Almonds

1 1/4 cups all-purpose flour
1 1/4 cups whole-wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
2 large eggs
1/4 cup olive oil
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1/2 cup dried tart cherries, finely chopped
1/2 cup almonds, finely chopped
2 ounces semisweet chocolate, finely chopped (scant 1/2 cup)
Preheat oven to 350 degrees F.
In a medium bowl whisk together the all-purpose and whole-wheat flours, baking powder and salt. In a large bowl beat together the sugar, eggs, oil, orange zest and vanilla extract until well combined. In batches, add the dry ingredients until the mixture forms a dough. Stir in the cherries, almonds and chocolate.

Transfer the dough to a floured work surface and knead several times. Shape into a log about 10 inches long and 3 inches wide. Transfer to a parchment lined baking sheet and bake for 25 minutes. Transfer to a wire rack and let cool for 15 minutes. With a serrated knife, cut 1/2-inch diagonal slices. Arrange on the baking sheet, cut-side down, and bake 10 minutes. Turn the biscotti over and bake until golden, 5 to 10 more minutes. Transfer to a wire rack to cool.

This dessert is amazing with biscotti!!

Lemon Curd over Biscotti and Berries

1/3 cup sugar
9 large egg yolks, room temperature
2/3 cup fresh-squeezed lemon juice
1 tablespoon grated lemon zest
2 teaspoons rosemary leaves (*See Cook's Note)
8 tablespoons unsalted butter, in small pieces and at room temperature
3 cups mixed berries (2 pints, different kinds)
1 1/3 cups crumbled biscotti
*Cook's Note about rosemary: time of year matters. If you use rosemary in the winter, use half as much because it's stronger - it grows slower and the taste is concentrated.
For the lemon curd:
In the top of a double boiler, whisk the sugar and the egg yolks until sugar has dissolved and mixture is pale yellow, then whisk in lemon juice and zest. Set the bowl over simmering water and whisk constantly until mixture reaches 145 degrees F; it will visibly thicken but don't let it get too hot or the eggs will curdle. Remove the bowl from the heat and add the rosemary and butter a little at a time, whisking until each addition is incorporated and the curd becomes thick. Transfer to a bowl, cool and then refrigerate until well chilled.

Divide the berries among 6 decorative bowls or glasses. Top with a dollop of the lemon curd and sprinkle with biscotti crumbs.

Cannoli

Note: To make this classic dessert, it is essential to have metal cannoli tubes
Shells:
2 cups all-purpose flour
1/4 teaspoon ground cinnamon
1 teaspoon sugar
1 tablespoon unsweetened cocoa powder
2 tablespoons butter, unsalted
6 tablespoons Marsala
Filling:
1 pound sheep's milk ricotta (may substitute cow's milk)
1/2 cup superfine sugar
1/3 cup lemon juice
1 tablespoon vanilla
4 tablespoons grated orange zest, plus extra for garnish
1/4 cup tiny chocolate chips
1 egg white, lightly beaten
2 quarts canola oil, for frying
Powdered sugar, for dusting

To make the shells: Mix together the dry ingredients and cut in butter with 2 knives. Add the Marsala and shape the dough into a ball. Wrap tightly in plastic wrap and refrigerate.
Heat 2 quarts canola oil in 3 1/2-quart pot to 360 to 375 degrees F.

To make the filling: In a mixing bowl, stir together the ricotta, sugar, lemon juice, vanilla, orange zest, and chocolate chips. Mix until well combined. Spoon the filling into a pastry bag with an open tip, and place the bag in the refrigerator.

Remove the dough from the refrigerator and divide into 4 equal pieces. Using a rolling pin, roll 1 piece onto flat surface until it measures 1/16-inch thick. Using a cookie cutter or a sharp knife, cut the dough into 4-inch circles. Using a rolling pin, elongate the circles into ovals.

Wrap the ovals lengthwise around the metal cannoli tubes. Using your fingertips, seal the edges shut with egg whites. Use your fingers to flare the ends open.

Working in small batches, carefully lift the cannoli shells and place them in the hot oil. Fry the shells until golden brown on both sides, about 2 to 3 minutes. Using a slotted spoon or spatula, remove the finished shells to a plate lined with paper towels. Drain on paper towels as they cook. Allow to cool.

When the shells are cool enough to touch, carefully twist the molds away from shells. Shells may be made 1 day in advance and rest unfilled and uncovered. When ready to eat, stuff cannoli with ricotta cream, dust with powdered sugar and orange zest.

Chocolate Covered Cannoli

2 cups Ricotta Inpastata cheese
1 cup confectioners' sugar
1 tablespoon pure vanilla extract
2 tablespoons rum
12 cannoli shells
1/2 pound semisweet chocolate, melted
2 tablespoons candied lemon peels
2 tablespoons candied orange peels
In a mixing bowl, whisk the cheese, sugar, vanilla and rum. Mix well. Fill a pastry bag with the cheese mixture. Fill each cannoli shell with about 1/4 cup of the filling. Line a baking sheet with parchment or waxed paper. Dip half of each cannoli in the melted chocolate. Sprinkle the remaining half with the candied lemon and orange peels. Place on the parchment paper and refrigerate until the chocolate hardens.