Italian recipes | Apple Crumbles

CNYEats A Taste of Utica Bread Balls

Such a neat little Italian treat. A bread ball! And it’s just that: bread crumbs, garlic, a little of this, a little of that, of course some Romano cheese and … a Bread Ball! Recipe by Jo Giacovelli. Page 139 of our book A Taste of Utica. Makes 1 dozen 2 Extra Large Eggs 1 cup plain bread crumbs (I used Panko crumbs) 2 tsp minced garlic 1 tsp baking powder 1/4 tsp salt or to your liking 12 grinds of black pepper or to your liking 3 – 4 stalks of chopped fresh parsley 4 –5 heaping tablespoons of [...]

By Joanne|2011-10-02T10:57:12-04:00October 2, 2011|Taste of Utica|1 Comment

CNYEats A Taste of Utica Fresh Tomato Calzones

A folded over pizza by any other name. Meat or meatless, both versions offered here. Posted by Mario, on page 133 of our book A Taste of Utica Serves 4 These come out much better if they are cooked on a baking stone, or oil a large cookie sheet, not the insulated sheets (like airbake) for this recipe 1 lb pizza dough 3/4 lb ground beef, sausage, or pepperoni 4 to 5 fresh tomatoes, coarsely chopped 1 hot pepper (cherry pepper), fine chopped 10 – 12 fresh basil leaves, chopped grated Romano cheese (about 2 to 3 oz,or to taste) [...]

By Joanne|2011-09-10T20:00:00-04:00September 11, 2011|Taste of Utica|4 Comments

CNYEats A Taste of Utica Angel Hair Pasta with Stewed Tomatoes

Angel hair pasta, also known as capellini. It’s thin and delicate, a light sauce should be used so you don’t overwhelm the pasta. The recipe on page 132 of our book A Taste of Utica guides you through an easy preparation and enjoyment of Angel Hair in a light, fresh sauce. Perfect! You’ll notice there is no oil, not one drop used in this recipe. Posted by jm 1 box of Angel Hair Pasta 2 cans (15 oz each) Stewed tomatoes Juice from one small lemon 1 cup or more of chopped broccoli 3 cloves garlic, chopped fine 2 tsp [...]

By Joanne|2011-08-20T18:48:30-04:00August 21, 2011|Taste of Utica|2 Comments

CNYEats A Taste of Utica Potato Gnocchi

Two different recipes: Traditional Potato Gnocchi and then Baked Potato Gnocchi. If you just can’t get enough gnocchi, this post is for you. Pronounced “NYOH-kee”, these little bites of potato and flour are Italian dumplings. They might be shaped into balls or concave ovals. The dough is potato, flour and eggs and usually boiled or baked. Refer to either page 124 for Potato Gnocchi, posted by Mario Scalzo Jr. or page 126 for Baked Potato Gnocchi, posted by Eva Russo. Potato Gnocchi 4 lbs potatoes 1 stick butter 2 eggs, beaten 4 cups flour 1 tsp salt Your favorite pasta [...]

By Joanne|2011-06-19T10:49:51-04:00June 19, 2011|Taste of Utica|1 Comment

CNYEats A Taste of Utica Eggplant Parm

This week, Fran posted a very loose recipe for Eggplant Parmesan. More specifically, on page 119 of our book, there is a recipe for Eggplant Parmesan that tells you the what and the how but not the how much. The following recipe shows the amounts Apple Crumbles used to make this all around meatless favorite. Gosh it smells so good! Always skin the eggplant as the skin is bitter. Have your sauce ready. Try one of these UTICA SAUCE recipes. Slice the eggplant ( I used 3 Japanese Eggplants (the small ones) but otherwise, 1 large standard eggplant is fine) [...]

By Joanne|2011-04-30T19:10:56-04:00May 1, 2011|Taste of Utica|3 Comments