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----- Original Message -----
From: Dot
To: phaedrus@hungrybrowser.com
Sent: Friday, July 10, 2009 11:24 PM
Subject: Italian fried pastry
> Hi,
> My grandmother made an Italian pastry at Christmas time. The pastry was
> about the shape of a large ravioli but the dough was sweet and fried. The
> filling was made up of chickpeas, unsweetened chocolate, toasted nuts and
> citron. Phonetically, we called the pastry a cavashoons but I am having no
> luck googling this name or browsing lists of Italian pastries. Can you
> help find the recipe and correct name of the pastry?
> Thank-you.
> Dot
>
Hello Dot,
I have three Italian food dictionaries and some very good Italian cookbooks,
and the only thing that I can find in any of them that is similar to what
you describe is caviciunetti (cavicionetti,caviciunitt), also called
"caggionetti". These are deep-fried filled pastries, notably from Abruzzo.
The recipes that I found did not have chick-peas or citron, but a wide
variety of fillings are used with these. How's your Italian?
See also here:
christmas-cookies-from-abruzzo
and here:
chocolate calzone
Phaed
CAVICIUNITT
I caviciunitt (o caviciun o, italianizzndo, cavicionetti) hanno molte
preparazioni, specialmente per quanto riguarda la farcia, eccone alcune.
PER LA PASTA INGREDIENTI: mezzo kg. di fior di farina, 1 uovo, 1/2 bicchiere
di olio extravergine di oliva, 1/2 bicchiere di vino bianco, un pizzico di
sale, un cucchiaino di zucchero.
FARCIA DI CECI: (utilizzare la prima ricetta per la pasta ma senza l'uovo)
INGREDIENTI: ceci lessati e passati, cioccolato grattugiato, zucchero,
cannella.
PREPARAZIONE con largo anticipo(8-12 ore), preparare un impasto morbido con
gli ingredienti regolando la quantità di olio e vino in uguale rapporto in
base all'assorbimento. Spianare una sfoglia molto sottile e ricavarne dei
dischetti di 5-6 cm. Porre al centro dei dischetti un po' di farcia,
chiuderli a metà e friggerli in abbondante strutto o olio ad alta
temperatura. Servire i dolcetti freddi cospargendoli di zucchero a velo.
Timm sent these recipes:
I think the Italian Fried Pastries that Dot is remembering are called Calcionetti.
Here are 2 recipes for the little treats.
...Timm in Oregon
Calcionetti
Ingredients:
For the Dough:
2 cups all purpose flour
1/2 cup powdered sugar
Pinch salt
2 tablespoons shortening
2 large eggs
1/2 teaspoon lemon zest or use orange zest
For the Filling
1/2 cup chick peas, cooked
1/4 cup brown sugar
2 ounces candied citron, finely chopped, optional
2 tablespoons honey
2 tablespoons chocolate, grated
1/2 cup walnuts, finely chopped
For the Preparation:
Vegetable oil for frying
1/4 cup milk to seal dough
Powdered sugar to dust cookies
Instructions:
For the Dough: Sift together the flour, sugar and salt. Mix in the shortening
using hands or pastry cutter until crumbly. Add the eggs and lemon zest; mix
until just incorporated.
Use a pasta machine to roll out half the dough to 1/8 inch thickness and forming
a long rectangular shape, roughly 3 inches by 15 inches, being careful not to overwork
the dough. Repeat with other half of dough and set aside.
Preheat the vegetable oil to 360F degrees.
For the Filling: Use fork to mash chickpeas thoroughly. Stir in brown sugar, honey,
grated chocolate, and chopped walnuts. Drop heaping teaspoonfuls of filling along
length of rectangular dough (leaving 1-inch between spoonfuls) keeping to one side.
This should be enough room for about 10 spoonfuls.
To Shape and Cook: With pastry brush use milk to moisten area around each filling spoonful.
Fold dough lengthwise over filling and press down to remove any air and to seal edges.
With a fluted pastry cutter or pizza cutter, cut into squares to form individual cookies.
Repeat procedure with remaining filling and dough.
Fry the cookies in hot vegetable oil until golden brown. Remove and place on paper towels
to drain excess oil. Dust with powdered sugar. Serve the same day.
------------------------------------
www.barilla.com offers this recipe.
Calcionetti
Calcionetti are delicious little pie-dough pastries containing a rich filling of chestnuts,
flavored with cinnamon and candied fruit.
Ingredients
Husked chestnuts 300 g
Shelled almonds 150 g
Candied citron 40 g
Sugar 50 g
Orange zest 1
Cinnamon to taste
Dark cocoa powder 1 level teaspoon
White cake flour 500 g
Extra-virgin olive oil 80 g
Dry white wine 2 teaspoons
Frying oil to taste
Powdered sugar to taste
Preparation
1. Preparing the filling: pre-heat the oven to about 200°C; place the almonds
on a baking sheet covered with oven paper and allow them to roast for several minutes,
until they have started to brown slightly. Boil the husked and peeled chestnuts; put
them through a sieve or chop them in the blender. Also chop the almonds and the orange
peel. In a bowl, add the almonds, the chopped orange zest and the citron to the pureed
chestnuts, mixing well. To this mixture also add the sugar, cinnamon and cocoa powder,
continuing to mix until you have a smooth, even batter. Cover the bowl with a sheet of
plastic film and let the filling set for a couple of hours in a cool part of the kitchen
or the lowest shelf in the refrigerator.
2. In the meantime prepare the dough. Pour the flour onto your working surface and form
a mound with a bowl-like cavity; put the olive oil into the cavity. Knead until the dough
assumes an elastic consistency, then role it out until it is thin. Cut out as many disks
with a diameter of 8-10 cm as possible (you can use either a drinking glass or cup with
fine edges as a dough cutter); in the center of each disk place a dollop of filling and
then fold over and seal the calcionetti into little half-moons, carefully pressing the
edges together to make sure they don't open up while cooking.
3. Heat the frying oil in a large pan and when it has reached the boiling stage pop in
the calcionetti and fry them until they have turned a nice golden color. Drain the calcionetti
well and let them set on some absorbent paper towels for a while so they'll lose all their
excess grease. Then dust them with powdered sugar and serve them hot.
Chef's Note: The filling found in calcionetti varies from area to area. In certain parts
of Abruzzo it is the custom to add ground chic peas.
----- Original Message -----
From: "Cheryl"
To: phaedrus@hungrybrowser.com
Sent: Thursday, July 09, 2009 1:33 PM
Subject: Belks cafeteria recipe
>
> The Belks at South Park Mall in Charlotte North Carolina used to have a
> cafeteria. One of the items served was a yellow squash casserole. Would
> you by chance have this recipe?
>
> Hoping you do - thanks,
>
> cheryl
Hello Cheryl,
Sorry, I had no success at all with this. I'll post it on the site and see
if a reader responds.
Phaed
------------
Cindy sent this recipe:
The cafeteria at Belk in Charlotte, NC was actually a Barclay cafeteria.
Here is the squash casserole recipe from Recipezaar. Glad I could help.
Enjoy reading your Q&A.
Cindy
Squash Casserole (Charlotte's Barclay Cafeteria)
Dec 31, 2003
We still mourn the closing of Barclay Cafeteria in Charlotte, NC's Southpark Shopping Mall.
This was one of their signature dishes and the local newspaper published the recipe in
response to many requests when they closed. I make it frequently all year long but especially
in summer squash season. It cooks up almost like a custard or souffle and is absolutely delicious.
Serves 8 -10 (change servings and units)
Ingredients
2 lbs squash, sliced
1 medium onion, chopped
1/2 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
8 ounces shredded american processed cheese, slices (Kraft sharp American slices)
1/4 cup butter or margarine
1/4 cup plain flour
2 tablespoons sugar or Splenda sugar substitute (some reviewers have suggested 2t so if you
think 2T will be too sweet, adjust to your taste)
2 eggs, beaten
1 cup milk
Directions
1. Cook squash and onion, salted, in enough water to cover in saucepan until tender.
2. Drain well and mash.
3. Add cheese while still hot and stir until cheese melts.
4. Add butter.
5. Mix in flour, sugar and pepper.
6. Add eggs.
7. Stir in milk.
8. Pour into greased 9"x13" casserole.
9. Bake at 400 degrees for 45 minutes until center sets like egg custard.
----- Original Message -----
From: Joanne
To: phaedrus@hungrybrowser.com
Sent: Saturday, July 11, 2009 11:39 AM
Subject: centralla bakery tea biscuits
there was a bakery in either riverhead or Hampton bay long island back in
the early 40's and 50. there tea biscuits were to die for. light, fluffy and
melt in your mouth. my parents and I stopped there every weekend on our way
out to Southampton. the name of the bakery was centrally. I was hoping that
you could find the recipe.
thank you
Joanne
Hello Joanne,
Sorry, I cannot find any mention af a bakery on Long Island with a name like
"centrally" or "centralla" or "central" or "centralli" or "centrelli" or "centrelly".
I don't know of anything else I can do to find this.
Phaed
----- Original Message -----
From: colleen
To: phaedrus@hungrybrowser.com
Sent: Saturday, July 11, 2009 6:22 PM
Subject: mock 'oysters'
I was happy to see your recipes for mock oyster casserole but I am looking for a recipe
I had in the '80's. It is a vegetarian mock oyster made with shreds of seaweed. It has
been so long I can;t conger it up but would really like to make it again. It is not the
Chinese one with tofu rolled in sea weed. Hope you can help me. Thank you, colleen
Hello Colleen,
Sorry, no luck. I can find mock oysters made with corn or mushrooms or crackers, but none
made with seaweed.
Phaed
----- Original Message -----
From: Dierdre
To: phaedrus@hungrybrowser.com
Sent: Friday, July 10, 2009 10:35 AM
Subject: Former Harvey's Restaurant, Washington, DC
I am looking for a recipe for the "Don Brenner Salad," which featured crab meat,
served at Harvey's Restaurant, Washington, DC. I appreciate your help. Thank you.
Dierdre
Hello Dierdre,
Sorry, I could find no mention at all of this salad.
Phaed
-----Original Message-----
From: William
Sent: Friday, October 21, 2011 11:27 AM
To: phaedrus@hungrybrowser.com
Subject: Don Brenner Salad
Did you ever have success finding the recipe for the Don Brenner salad that Harvey's used to serve?
I recall that it had lobster, Swiss cheese strips, romaine, and lemon wedges. I see where you remember its having crab meat.
I may start experimenting!
Hello William,
Sorry, nothing new since 2009 on this. The requester, Dierdre, said the salad had crabmeat, but I have no idea.
Phaed
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