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NEWS Our next meeting is Tuesday Oct 13, 2009 at our lodge, located at 4802 26th St W Suite B, Bradenton. Meeting starts at 7:00PM. (Map available below). Social hour begins at 5:00 PM and a home cooked dinner is at 6:00 PM. Both are open to the public. For more information please call (941)794-6166. |
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Officers 2008-2010:
Links Section
President:
John Martell
Immediate Past President:
Therese Simpson
Vice President:
Grace Toscano
Secretary:
Marie Brown
Financial Secretary:
Maria Stoddard
Treasurer:
Susan Kardos
Orator:
Alfredo Nudi
Chaplain:
James Stoddard
OSIA-NATIONAL FLORIDA GRAND LODGE SHOP AT CAFE PRESS ITALIAN GENEALOGY FREE ADOBE READER SARASOTA LODGE
Food
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OPEN TO THE PUBLIC!!
On the second Tuesday of each month, we have an Italian dinner, open to the public, from 5:00 PM until our meeting begins at 7:00 PM. Suggested donation $10.00.
Prospective members are welcome to stay as guests for the meeting.
Visit our Newslettter Sponsors:
515 27th St E, Bradenton, FL 34208
941-745-1540
941-747-9900 www.ferrarospizzeria.com
941-798-3067
941-741-to go (8646).
April-LADY'S KISSES-Baci di Dama
- 1 cup plus 3 tablespoons unsalted butter at room temperature
- ½ cup confectionary sugar
- ½ teaspoon salt
- 1-tablespoon rum
- 2 cups flour
- 3 oz semi-sweet chocolate
Preheat oven to 350.
- 1. Place one cup of butter, sugar and salt in a bowl and mix at medium speed until fluffy.
- 2. Beat in the rum.
- 3. Stir in flour.
- 4. Cover and chill one hour till stiff.
- 5. Scoop a teaspoon of the mixture onto a baking sheet about 1 inch apart.
- 6. Bake 10 minutes or until golden brown
- 7.Set aside to cool.
- 8. Place the chocolate and butter in a bowl and place the bowl into a saucepan of simmering water.
- 9. When the chocolate is soft, stir till it is blended with the butter.
- 10. Using a butter-knife spread the chocolate onto the flat side of the cookie.
- 11. Place another cookie to sandwich the chocolate and set aside to cool.
Makes about 24 cookies.
March-CLASIC PESTO
- 2 cups fresh sweet basil (2 ½ oz)
- 1/3 – ½ cup olive oil
- 1/2 cup pine nuts
- 1/2 cup grated parmesan or romano cheese
- 3 or 4 cloves garlic, peeled & quartered
- 1/4 tsp salt
- Ground black pepper
In a food processor or blender, combine basil, 1/3 cup of the oil, nuts, cheese, garlic and salt. Cover and process or blend until nearly smooth, adding oil as needed for desired consistency. Add pepper to taste. If not used immediately, place in airtight container and refrigerate 1-2 days or freeze up to 3 months. Makes about ¾ cup.
February-SIMPLE LEMON SAUCE 'Salsa Semplice di Limone'
- 1/4 c sugar
- 2 tbsp cornstarch
- 1 c water
- 4 tbsp lemon juice
- 2 tbsp grated lemon rind
- 2 tbsp unsalted sweet butter
January-CLASSIC TOMATO SAUCE 'Salsa di Pomodoro'
- 1 Tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 8 large, ripe tomatoes, skinned, seeded & chopped
- Salt & fresh ground pepper
December-PEPPERED MUSSELS 'Pepata di Cozze'
- 4 lbs mussels, cleaned & scrubbed
- 1/3 c white wine
- 1/4 c finely chopped parsley
- 5 cloves of garlic, peeled & chopped
- 3/4 tsp salt
- 1 tsp pepper
November-OLIVE OIL QUICK BREAD
- 2 1/2 C flour
- 2 tsp baking powder
- pinch salt
- 1 C sugar
- 2 eggs, lightly beaten
- 3/4 C milk
- 1/2 C extra virgin olive oil
- 1/2 C raisins (golden)
- grated zest of 1 lemon
- 1/4 C pine nuts or walnuts (chopped coarsely)
In a mixing bowl, stir together flour, baking powder, salt & sugar.
Add the eggs, milk, & olive oil. Beat well.
Add the raisins & lemon zest and stir to mix evenly.
Pour the batter into a butered loaf pan. sprinkle the top with nuts.
Bake (350) for 60 min, or until a toothpick inserted in the center comes out dry. Let cool for a few minutes, remove from pan and cool on rack.
October-Pumpkin Soup-Minestra di Zucca Gialla
- 1 C water
- 12 oz diced pumpkin
- 1tbsp sugar
- 1 tbsp unsalted sweet butter
- 2 C milk
- 1/4 tsp salt
- croutons
Mix water, pumpkin, sugar and butter in a saucepan. Cook slowly for 15 minutes (until pumpkin is tender). Remove from heat and puree in a blender or press through a sieve. Bring the milk just to boiling. Add the pumpkin puree and salt. Add salt & pepper to taste. Garnish with croutons. Serves 3-4.
September-Cheese Shortbread-Biscotti al Formaggio e Olive Apricale
- 1 C all purpose flour
- 1 C provolone cheese, grated
- 1/3 C unsalted sweet butter
- 1/4 tsp cayenne
- 1 tbsp chopped fresh basil
- salt and fresh ground black pepper
- 2 tbsp green olives, pitted and chopped
Put the flour and cheese in a food processor and blend. Gradually add the butter, cayenne, basil, salt & pepper. Remove from bowl and knead in the olives. Wrap in plastic wrap. Chill for 30 minutes. Roll out to ¼” thickness and cut with biscuit cutter. Place on baking sheets. Bake 375 for 8-10 minutes.
August-Zucchini Salad-Insalata di Zucchini
- 1 lb zucchini
- one onion, chopped
- 3 tbsp olive oil
- 1 garlic clove, crushed
- 1 tbsp lemon juice
- 1 tsp paprika
- 1 tbsp fresh chopped parsley
- 1 tbsp fresh snipped chives
Peel zucchini, if desired, and slice thinly. Put zucchini and onion in a salad bowl. Mix together the remaining ingredients. Pour over the zucchini and toss well before serving. Serves 4-6.
July-Ricotta and Spinach Pasta-Fusilli con Spinaci e Ricotta
- 2 tbsp of fresh basil, chopped
- 1 1/2 cup of ricotta cheese
- 5 cups of baby spinach
- 4 tbsp of olive oil
- 1 lb penne pasta
- 1 garlic glove, minced
- 4 tomatoes, chopped
Sautee the garlic and tomatoes in the oil for 5-8 minutes. Add the spinach and the basil. Simmer until the spinach wilts. Add the ricotta and mix well. Boil the pasta for 5 minutes. Do not cook it completely. Mix the pasta with the sauce in a baking dish and place it in the 375-degree oven for 10-15 minutes. Serves 4.
June-Mocha Mousse-Dolce al Caffe
- 6 oz semi sweet chocolate
- 3 tbsp strong black coffee
- 2 egg yolks
- 5 egg whites
- 1/4 C superfine sugar
- 2/3 C heavy cream, whipped
Grate a little chocolate and save for decoration. Break the remaining chocolate into small pieces and melt with coffee in double boiler. Pour into bowl, and beat in the egg yolks. Allow to cool for 10 minutes. Beat the egg whites until stiff, the beat in the sugar. Carefully fold the egg whites into the chocolate mixture a little at a time. Fold in half of the whipped cream. Spoon into a large glass bowl and chill until set. Pipe the remaining whipped cream on top of the mousse and decorate with the reserved chocolate.
May-Veal with Lemon and Capers-Scallopine con Limone e Capperi
- 1 tbsp all purpose flour
- salt & fresh ground black pepper
- 1/4 tsp cayenne
- 4 veal escalopes, flattened (may substitute chicken cutlets)
- 2 tbsp unsalted sweet butter
- 1 tbsp olive oil
- Juice of one lemon
- 5 tbsp dry white wine
- 1 tbsp capers
Mix the flour, salt, pepper and cayenne, lightly coat the veal. Heat the butter and oil and sauté the escalopes 2-3 minutes (until golden) Transfer to a dish and keep warm. Heat the lemon juice and wine in the pan for one minute. Add the capers and seasonings, heat for one minute and pour over the veal.
April-Linguini with Garlic and Parmesan-Linguini al Aglio e Parmigiano
- 12 oz linguini
- 1 ½ C unsalted butter
- 1 ½ C dried breadcrumbs
- 6 garlic cloves, chopped
- 1 C freshly grated Parmesan cheese
- 3 tbsp fresh chopped parsley
Cook the linguini in a large pan of salted water. Drain well. Meanwhile, melt butter until it foams, then stir in the breadcrumbs. Cook over low heat, stirring continuously, until golden brown.Add the garlic and cook for another 2 minutes. Stir in the Parmesan and parsley. Pour over the pasta and toss together. Serves 4.
March-Angry Penne-Penne all’Arrabbiata
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp hot red pepper flakes
- 1/3 C white wine
- 2 C plum tomatoes
- Salt to taste
- 1 ½ tbsp kosher salt
- 1/2 lb penne
- 3 tbsp chopped, fresh parsley
- Grated Parmigian
Heat olive oil, garlic and red pepper flakes in large skillet. Cook until garlic turns golden, about 2 minutes.Add the wine and cook until it has almost completely evaporated. Add the tomatoes, crushing them with a wooden spoon, season with salt. Bring to a low boil, cook (stirring often) 20-25 minutes until sauce thickens.
Add kosher salt to boiling water in a large pot. Cook penne, al dente. Drain pasta, add pasta and parsley to pan with sauce. Stir to combine. Sprinkle with grated Parmigian, and serve immediately. Serves 4.
February-Sweet Fried Pastry Balls-Palline Fritte di Pasta Dolce
- 2 C all purpose flour
- 1 ¼ C water
- 3 tbsp brandy
- oil for deep frying
- 5 tbsp confectioners sugar.
Put the flour in a saucepan and stir in the water and brandy. Cook slowly (stirring) for 8 minutes, until the mixture comes away from the sides of the pan. Remove from heat. When cool enough to handle, knead the dough until it is soft and roll into a long sausage shape. Take small pieces of dough and roll into a ball. Deep fry the dough balls for 2-3 minutes, until brown. Remove from oil and drain on paper. Roll in confectioner sugar, serve hot. Makes 10.
January-Lentils and Garlic Sausage-Salsicce di Lenticchie e Aglio
- 1 tbsp olive oil
- 2 onions, sliced
- 2 garlic cloves, crushed
- 1 ½ C green lentils, soaked for 2 hrs and drained
- 1 lb tomatoes, skinned & chopped
- 2 ½ C pork or chicken stock
- Salt & Pepper
- 1 lb Italian sausage
- 2 tbsp chopped fresh parsley
Heat the olive oil in a pan and sauté the onions for 3 minutes. Stir in the garlic and lentils and cook for 1 minute. Add the tomatoes & stock, season with salt & pepper. Cover and simmer until lentils are tender (about 45 minutes) stirring occasionally. Grill or broil the sausages about 10 minutes before the lentils are ready. Pour the lentils into a serving dish, top with sausages and garnish with parsley. Serves 4-6
December-My Mother’s Soup, from immediate Past President Terry Simpson
Zuppa alla Stracciatella con Spinaci-Spinach and Egg Drop Soup
- 1 (12-inch) length of crusty baguette, halved lengthwise, then cut crosswise into thirds
- Extra-virgin olive oil
- 2 cups water
- 3 cups chicken broth (24 fl oz)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10-oz) package frozen chopped spinach (not thawed)
- 1 oz finely grated Parmigiano-Reggiano cheese (about 1/2 cup)
- 2 large eggs, beaten
Put oven rack in lower third of oven and preheat oven to 400°F.
Brush cut sides of baguette with oil. Arrange, cut sides up, on a baking sheet and bake until golden, about 10 minutes.
Meanwhile, heat water with broth, salt, and pepper in a 2 to 2 1/2 quart saucepan over moderate heat until hot. Stir in frozen spinach and cheese and simmer, covered, stirring occasionally, until spinach is just tender, about 8 minutes.
Add beaten eggs in a slow, steady stream, stirring constantly.
Serve with freshly ground pepper and a slice of toasted baguette in the soup. Serves 6.
November-Italian Chocolate Spice Cookies
- 3 c all purpose flour
- 1 c sugar
- 1/4 c unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp gr cinnamon
- 1 tsp gr cloves
- 1 c butter
- 2 eggs
- 1/2 c strong coffee, cooled
- 1 tsp vanilla
- 1/2 c chopped walnuts or pine nuts
- icing if desired
Ina large bowl, stir together flour, sugar, cocoa powder, baking powder, cinnamon and cloves. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
In a medium bowl, whisk together eggs, cooled coffee and vanilla. Pour egg mixture into center of flour mixture and stir to combine. Stir in nuts. If needed, cover and chill dough until it is easy to handle. (1-2 hours)
Preheat oven to 375. Shape dough into balls about 1 ¼”. Place balls 2” apart on ungreased or parchment lined cookie sheets. Bake for 8-10 minutes or until edges are firm. Cool on wire rack. Drizzle with icing.
Icing: In a small bowl, stir together 1 c powdered sugar and 1-2 tbsp of milk. Mixture should be of drizzling consistency.
October-Easy Chicken Piccata
- 2 Boneless chicken breasts
- 2 TBS Butter
- 1 TBS Olive Oil
- 1/4 cup flour
- 3/4 tsp paprika
- 3/4 - 1 cup dry white wine
- 3 TBS lemon juice
- Salt and Freshly ground pepper (white or black) to taste
- 1 TBS Butter (for sauce at finish)
- 3 TBS capers
Rinse chicken breasts under cold running water, drain, put on paper towel. Pat dry.
Slice the chicken breasts about 1/8 - 1/4" thick. MIX flour, paprika, salt and pepper. Dredge chicken in flour.
Heat butter and olive oil in sauté pan over medium heat. Add chicken breasts. Sauté for about two minutes per side. Remove to a warm platter; you can place platter in warm oven.
Add lemon and wine to pan; Dissolve the remaining bits of chicken in the pan using a wooden spoon or spatula to scrape. Bring to a simmer, reduce heat to medium-low, let sauce thicken.
When sauce is thickened, mix in butter. Add capers. Pour pan juices over chicken. Serve.
September-Risi e Bisi-Rice and Peas
- 1/4 C butter
- 3 tbsp olive oil
- 2 oz pancetta (Italian bacon), diced
- 1 sm onion, chopped
- 1 ½ C arborio rice
- 5 C chicken stock
- 1 lb fresh or frozen peas
- Salt & pepper, to taste
- 2 tbsp chopped parsley
- 2 oz parmesan cheese
Heat half the butter and 2 tbsp of the oil in a dutch oven. Add the pancetta and onion and sauté for 4 minutes, stirring. Add the rice and cook for one minute. Add half the stock, bring to a boil, reduse heat and simmer for 10 minutes. Stir in the remaining stock and the peas and simmer an additional 10 minutes or until the rice is cooked and has absorbed the liquid. Stir in the remaining butter and oil, and sprinkle with parsley. Shave the parmesan and sprinkle over top.
August-Garlic Dip – Salsetta di Aglio June-Limoncello Vinaigrette, good on crab, lobster, etc Submitted by Immediate Past President, Therese Simpson May-GRILLED STEAK, FLORENTINE STYLE-Bistecca alla Fiorentina
Blend all ingredients in a bowl and spoon into a serving dish. Chill for 30 minutes. Serve with raw vegetable sticks.
Preheat the grill to high
