Sicilian Recipes Bookmark all our recipes These Recipes are from some of the healthiest cooking styles in the world. Traditional Sicilian meals like these have been brought down over the centuries. I'd like to share some with you. Courtesy of my cousin Diana Albanese a gourmet cook from Breille NJ. If you enjoy these recipes, please e-mail her to thank her for these freebies. Download a free printable Italian Recipes pdf. booklet version of this content. 19K Need PDF reader? Download free Acrobat Reader   Enjoy 1. Antipasta 2. Vegetarian & Fish Entrees 3. Meat Entrees 4. Dessert 5. About the Chef More Helpful Pages About This Site Build It How To Pages Energy Saving Tips FSBO Web Page 4 Sale By Owner Seasonal Pages E-Mail Debra Buyer Survey Seller Survey Realtors Only Comments Relocation Survey AddURL   About the Chef Bayonne NJ store for 75 years Diana Albanese/La Cucina D'ana 648 Occanview Road Brielle, New Jersey 08730 Office (528-9339 Fax (732) 528-9345) e-mail diana.a.albanese@verizon.net Diana has been exposed to the fine art of Italian cooking since she was a child. Her family owned the Albanese Italian Food Market in Bayonne, N.J. for 75 years. The store catered exclusively to Italian products, many home made. She also spent many long hours hanging on grandma's apron as she cooked her exquisite family meals. Diana received a Bachelor's Degree in Fine Art from Wagner College and also studied Painting at Skowhegan School of Painting & Sculpture. She also attended Private Cooking Classes at the French Culinary Institute in 1999. Her true love is cooking and from 1974-1977 she became a cooking assistant to Josephine Cardello. In 1992 she started La Cucina D'ana. A hands on cooking classes for 12 to 15 students. Diana also offered a private catering service. 1994-1997 she directed a La Cucina D'ana. Master Chef Series with Chef Toni Froio of the Farmingdale House & La Perla Restaurant. She is also teaching at Classic Thyme Cooking School, Brookdale Community College, Culinary Center, Cooktique and Cooking studio. back to top Desserts 1.Sfinge 2.Zabaione 3.Cannoli 4. NY Cheese Cake 5. Harvey Wallbanger Cake Shop New Cooking Aids   Sfinge with Honey Almond Sauce Serves 6, about 24 Sfinge 1 pound whole milk ricotta 3 large eggs beaten 3 tablespoons sugar 4 teaspoons baking powder 1 cup sifted all-purpose flour ¼ teaspoon salt 2 cups vegetable oil or Crisco In a large bowl, mix ricotta, eggs, sugar and baking powder. Set aside for 1 hour. Add flour and salt to the ricotta mixture. Stir till blended. Using a deep pot or wok add oil and turn heat to medium. When the oil is hot, take a large teaspoon of batter. Carefully slip it into the pot. Fry about 6 fritters at a time. Do not overcrowd the pot. You may need to readjust the temperature of the oil from time to time. While the fritters are cooking, carefully roll them over so they brown on both sides. They should puff up like little balls. Using a perforated spoon, take the fritters out and drain on paper towels. Honey Almond Sauce ½ cup honey Zest of 1 lemon ¼ cup blanched almond slivers, chopped & toasted In a small saucepan, over low heat add honey and zest. Heat the sauce till it is lukewarm. To serve, place 3-4 Sfinge on a plate and drizzle honey lemon sauce on top. Sprinkle with almonds. © Diana Albanese back to top   Zabaione with Red Berries Serves 6-8 8 egg yolks ½ cup fine quick dissolving sugar 1 cup Marsala or sweet sherry 1 pound sliced strawberries or fresh raspberries ½ cup shaved chocolate In the top of a double boiler, beat egg yolks and sugar with a wire whisk or hand held mixer until thickened. Beat in the wine and place over hot water and beat until tripled in volume and very thick and foamy. Place sliced berries in the bottom of tall glasses or sherbet cups and spoon the zabaione over. Top with shaved chocolate. © Diana Albanese back to top Sicilian Cannoli Shells: 2 cups of all-purpose flour 2 tbsp. shortening 1 tsp. of sugar' 1/4 teaspoon of salt 3/4 cup of Burgundy wine Vegetable oil or shortening for deep frying Egg white beaten lightly Combine the flour, shortening, sugar and salt in a mixer and gradually add the wine. Mix until stiff dough is formed. Form into a ball, cover with plastic wrap and let the dough stand at room temperature for an hour. Cut the dough in half and using pasta machine roll out a thin sheet, about 1/4-inch thick. Cut the dough into 4-inch circles. You will need 3 to 4 metal tubes that are made for cannoli. Heat up the oil or shortening in a large deep pot. Wrap the dough around the metal forms and seal with a little egg white. Drop one or two.of the tubes at a time into the hot oil and fry until the dough is a golden brown color. I usually slip off the metal tubes, after frying the shells for a few minutes. This cooks the inside of the shell. Set the shells aside to drain on paper towels and to cool. Repeat this procedure until all the shells are made. Shells can be stored in an airtight container for 3-6 months. Ricotta Filling: 1 1/2 pounds of whole milk ricotta, drained through cheesecloth 1/2-cup confectioners sugar 1/4 teaspoon of cinnamon 1/2 square of unsweetened chocolate,chopped 1/2 tablespoon vanilla 3 tablespoons chopped citron peel In a large bowl combine ricotta with confectioners sugar, cinnamon, chocolate, vanilla and citron. Chill the mixture in the refrigerator before filling the shells. Fill the shells and smooth evenly at each end of the shell. Sprinkle the shells with additional confectioner's sugar. Refrigerate until ready to serve. © Frances Paratore back to top New York Cheese Cake This is not Italian per say, however coming from New York, this cake was a personal favorite. All ingredients should be at room temperature. Crust: 2 cups of honey gramcrackers crushed and mixed with 1/4 cup melted butter.Then coat the bottom of a 9 inch spring pan with the crackers.Set aside. Preheat oven to 350 degress 3 - 8 oz pkg. cream cheese 1 pint sour cream 1/2 pint heavy cream 4 eggs 11/2 cups sugar 1 tsp. vanilla Directions: Soften the cream cheese by mixing by hand Add 4 eggs and blend by hand or low speed on a mixer Add sour cream and heavy cream to mixture and continue to blend Add sugar and sour cream and blend well for 10 -15 minutes on a low setting Pour mixture into the set aside spring pan, and bake for 1 hour Turn off oven and let the cake sit in the oven for an addtional hour. Don't open the oven until the 2 hour has past then remove and let cool. © Frances Paratore back to top Harvey Wall Banger Cake 1 -Yellow Cake Mix 1- Cup Veg. Oil 1 Small Box Vanilla Instant Pudding 2/3 Cup Orange Juice 1/4 Cup Vodka 1/4 Cup GaIliano 4 Eggs -one at a time Add all ingredients. Beat 4 minutes. Bake in buttered Bundt Cake Pan at 350 degrees for 50 -55 minutes. Topping: 1 cube of butter 1/4 Cup Water 1/4 Cup Galliano 1 Cup Sugar 1/4 Cup Orange Juice Mix together in a sauce pan and bring to a boil. Pour over cooked cake while still in pan Invert cake onto plate. *let set aprox. 30 minutes * DO NOT WAIT ANY LONGER AS CAKE WILL SWELL & BE DIFFICULT TO REMOVE FROM BUNDT CAKE PAN © Jack Jagard back to top