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----- Original Message -----
From: "Sue"
To: phaedrus
Sent: Thursday, April 22, 2004 1:12 PM
Subject: Receipe
Hello,
My name is Sue. I am trying to locate a receipe for something called a
Fratelli (spelling?). When I lived in Italy (close to Naples) we used to
get these from the local pizzeria. They are basically a deep fried pizza
and you add whatever fillings you want. I hope you can help!
P.S. I just wanted to let you know that I stumbled upon your website by
accident and I am so glad that I did. It's awesome.
Thanks
Hi Sue,
I can't find anything called a "fratelli" or a "fratelle". There is a
"fritelle" as in "fritelle san guiseppe", but that's not like a pizza - it's
a dessert, more like a donut. Some of them are made with rice and are called
"fritelle di riso", as in the recipe below.
But there are many kinds of "fritelle". "Fritelle just means "fritter", and
a fritter is anything made of flour dough and fried. Look at the variety of
"fritelle" on these pages:
Fritelle 1
Fritelle 2
Fritelle 3
Fritelle 4
This one is perhaps the closest to a pizza:
Fritelle 5
Phaed
Sweet Rice Fritters: Fritelle di Riso
Recipe Summary
Prep Time: 15 minutes Cook Time: 20 minutes
Yield: 8 servings
4 1/4 cups milk
1/2 cup sugar
1 pinch salt
1/4 cup butter
1 lemon and 1 orange, zested
3/4 cup Arborio rice
2 tablespoons Italian dessert wine (recommended: Vin Santo)
2 egg yolks
1 tablespoon baking soda
1/4 cup raisins, plumped in hot water for 15 minutes than drained
3/4 gram all-purpose flour
3/4 cup extra-virgin olive oil
Powdered sugar, for garnish
In a medium-sized saucepan, combine the milk, half the sugar, a pinch of
salt, the butter and the fruit zest. Bring to a boil over medium-high heat,
add the rice, and let cook over a medium flame until the rice is almost
completely cooked and has completely absorbed the milk. Remove from the heat
and let the rice mixture cool at room temperature.
When the rice has cooled, add the wine, the egg yolks, baking soda, raisins,
and flour and stir until well combined. Set aside.
In a medium-sized frying pan, heat the oil until hot but not smoking. When
the oil is bubbling, scoop individual tablespoonfuls of the frittelle
mixture and add to the oil. Fry the frittelle in batches, being careful not
to crowd the pan. Fry each spoonful of batter until light golden brown on
each side, about 5 minutes. Remove from the heat and let drain on a plate
line with paper towels. Dredge each finished frittelle through the remaining
sugar. Sprinkle with a little salt and powdered sugar and serve immediately.
----- Original Message -----
From: "Auguste"
To: phaedrus
Sent: Sunday, April 25, 2004 6:12 PM
Subject: cheese cappelletti
Hi Phaedrus,
I'm looking for "cheese cappelletti" recipe. My daughter loves it from East
Side Mario's and I've been searching for the recipe similar to it. The
sauce is baked and very cheesy, but I can't find it anywhere. Can you help?
Thanking you in advance for your trouble,
Sincerely,
Auguste.
Hello Auguste,
I'm afraid that I may not be of much help. Neither the actual recipe from
East Side Mario's nor a copycat recipe seems to be on the web. I did read
the description of the dish from Mario's menu. However, I could not locate a
similar recipe, with similar sauces.
Below is a recipe to make the cappelletti themselves, and a recipe for
"cheese cappelletti with asparagus". If you'd prefer to buy the cappelletti,
you can purchase them here:
Cappelletti 1
Cappelletti 2
Phaed
Cappelletti allo stracchino
(Soft cheese cappelletti)
Make a sheet of pasta dough with 1/2 kilo of flour, 4 eggs and a pinch of
salt. Pull (roll?) it very thin and cut it with a small glass in order to
form some discs.
Prepare a stuffing with 2 eggs, 300 gr. of "stracchino" (type of soft
cheese) and grated Parmesan cheese: Fill the discs and then boil them in
salted water and dress them with very fresh butter.
------------------------------------------------------
"Cheese Cappelletti with Asparagus Sauce"
Recipe Source:
April 2002 Issue of
Canadian Living Magazine
Pasta, Rice, Grains & Beans
Recipe File
Serving Size: Makes 4 servings
Amount Ingredient
1 lemon
1 pound asparagus
2 tablespoons butter
1/4 cup finely chopped shallots
1/4 cup whipping cream
1/4 teaspoon salt
Pinch pepper
Saffron Pasta:
Pinch saffron threads
2 cups all purpose flour
3 eggs
1/2 teaspoon salt
Filling:
3/4 cup ricotta cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 egg yolk
1/4 teaspoon salt
Pinch pepper
Pinch nutmeg
Pinch cayenne pepper
Preparation Instructions:
Saffron Pasta: In small bowl, crush saffron with back of spoon; mix in 1
tablespoon hot water. Let stand for 5 minutes.
On flat surface or in bowl, mound flour. Using fingers, make well in center;
add saffron mixture, eggs and salt. Using fork, beat egg mixture, gradually
incorporating flour around edge, until soft dough forms. Knead until smooth,
about 5 minutes, adding more flour if necessary. Wrap in plastic wrap; let
rest for 30 minutes. (Make ahead: Refrigerate for up to 2 days; bring to
room temperature before continuing.)
Filling: In bowl, mix ricotta, Parmesan, parsley, egg yolk, salt, pepper,
nutmeg and cayenne. Cut yellow part of rind from lemon; cut onto fine
strips. Squeeze 1 tablespoon juice from lemon. Set aside.
Snap off ends of asparagus. With vegetable peeler, peel bottom half of each
spear. In saucepan, bring 4 cups salted water to boil; cook asparagus until
tender, 3 to 5 minutes. Drain, reserving 1/2 cup cooking liquid. Chill under
cold water; drain. Cut off top halves and reserve. In food processor or
blender, puree bottom halves with reserved cooking liquid; strain through
sieve, reserving liquid.
Divide dough into quarters; cover. Working with 1 quarter at a time, press
into disc; dust with flour. Using pasta machine or rolling pin, roll out to
second thinnest setting into 35 x 6 inch strip. Repeat with remaining
quarters. Let rest on lightly floured surface to dry slightly for 15
minutes, turning halfway through. Cut each strip into 3 inch squares.
Wet edges of squares with water; place rounded 1 teaspoon filling on
centers. Fold 2 opposite points over filling to make triangle with out
aligning points; pinch edges to seal. Cross remaining 2 points, one over the
other; pinch to seal. Place on floured tray. Repeat with remaining squares.
In large pot of boiling salted water, cook cappelletti until tender but
firm, about 8 minutes. Drain.
Meanwhile, in skillet, melt butter over medium-high heat; cook lemon rind
until translucent, 1 to 3 minutes. Remove rind and set aside. Add shallots
to pan; cook until softened, about 3 minutes. Add reserved asparagus liquid,
cream, salt and pepper; cook until reduced by half, 3 to 4 minutes. Add
reserved asparagus tips; heat through. Stir in reserved lemon juice. Serve
with cappelletti; garnish with lemon rind. Make 4 servings.
Per serving: about 524 calories; 22 g protein; 23 g fat; 56 g carbohydrates;
3 g fibre; 274 mg cholesterol; 1369 mg sodium.
----- Original Message -----
From: "Elizabeth"
To: phaedrus
Sent: Thursday, April 29, 2004 6:02 PM
Subject: Cream of Tartar
Dear Phaedrus,
My name is Elizabeth. I have been looking for the origins of "Cream of
Tartar" and have had difficulty finding where it came from. Who discovered
it. Who first used it. Why they used it. How they used it.
Thus far, I've found it as an ingredient in mordant (dyeing fabrics) and as
an ingredient in tooth whitening powders, and of course in cooking. I've
also read that it is the residue left in the cask in winemaking. But there
must be more to the story.... Also, I've found a "cream of tartar tree"
which has nothing to do with cream of tartar.
If you can help me in my quest of the origins of cream of tartar I would
enjoy reading it.
Sincerely,
Elizabeth
Hello Elizabeth,
Let's begin by reviewing what cream of tartar is:
When grape juice is fermented into wine, a brownish substance called "algol"
or "tartar" is left in the wine kegs as a residue. When "algol" or "tartar"
is purified, it becomes the whitish powder that we know as "cream of tartar".
Cream of tartar is also called potassium bitartrate and has the chemical
formula KHC4H4O6. Technically, it's a potassium salt of tartaric acid.
Cream of tartar has been known since ancient times, because it's been around
as long as wine has been around. No one knows who discovered that it was
more than just a crud left in wine kegs, and no one knows who first found a
use for it or what the first use found for it was, or where. It was just too
long ago. It probably wasn't used in cooking at first. The usefulness of
cream of tartar lies in its acidity. Since it is a powder and it will keep
forever, it was a convenient way to have an acidic solution on hand - just
mix it with water. One of it's early uses may have been to make an acid
solution for tin or even gold plating metals. It wasn't until the 1800's
that pre-mixed baking powder was created by mixing baking soda and cream of
tartar.
You are correct in that the "cream of tartar tree" has nothing to do with
real cream of tartar.
Phaed
----- Original Message -----
From: "Melanie"
To: phaedrus
Sent: Wednesday, April 28, 2004 12:12 PM
Subject: Recipe Request
> My great-aunt, now long gone, used to make something called
> "Marguerites". It was frosting spread on soda crackers, and the salt
> and sweet taste was almost addictive. The frosting was boiled I think
> using powdered sugar and finely chopped nuts, either black walnuts or
> hickory nuts. We could never match the taste of the frosting exactly.
> Got any ideas?
>
> Thanks,
>
> Melanie
>
Hi Melanie,
I found three recipes. See below.
Phaed
Marguerites
Ingredients :
White of 1 egg, unbeaten
1 lg. cup confectioner's sugar or enough so it will spread
1 tsp. vanilla
1 dessert spoon vinegar
1/2 c. chopped nuts
1/2 c. chopped raisins
Preparation :
Spread on saltines, bake until nice and brown - 15 to 20 minutes
at 350 degrees.
----------------------------------
Chocolate Chip Marguerites
Ingredients :
1 egg white
Salt
3 tbsp. sugar
1/4 c. nuts
Saltine crackers
Chocolate chips
Preparation :
Beat 1 egg white with few grains salt until foamy; gradually add
sugar. Beat until stiff. Fold in nuts. Spoon on saltine crackers,
dot with chocolate chips. Bake at 325 degrees 15 minutes. Makes 14
to 16 crackers.
----------------------------------
Marguerites
Two egg whites, beat stiff; add 1 small cup XXXX sugar, 1 cup
chopped nuts and fruits, vanilla and salt. Put a little of mixture
on each saltine, brown in oven.
----- Original Message -----
From: "Mrs. Miller"
To: phaedrus
Sent: Wednesday, April 28, 2004 10:58 AM
Subject: Fujiyama Salad Dressing
I did a search on your site for a recipe for the fantastic salad
dressing that is served at the Fugiyama Japanese Steakhouse, but I had
no luck. Do you have this recipe?
Thanks!
Mrs. Miller
Hello Mrs. Miller,
Below is a similar one.
Phaed
Japanese Steakhouse Ginger Salad Dressing
1 cup olive oil
1/4 cup soy sauce
1 lemon, juiced
3 cloves garlic, minced
3 tablespoons minced fresh ginger root
1 teaspoon prepared Dijon-style mustard
2 teaspoons honey
ground black pepper to taste
Directions
1 In a small bowl, whisk together the soy sauce, lemon juice,
garlic, ginger, mustard, honey and pepper. Once these are
thoroughly combined, add the oil in a steady stream, whisking
constantly. When all of the oil is incorporated into the
dressing, pour into a glass jar and chill until serving.
More Japanese Steakhouse Recipes
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