Tag Archives: Nonni’s Italian Imports

Ann & Pat Sandroni of Downtown Deli & Nonni’s Italian Imports .::. Episode 47

Guests Ann and Pat Sandroni, owners of Nonni’s and the Downtown Deli in Seneca Falls join Marilyn and Jim to talk about their businesses, products and to share recipes and talk about Italian cooking.

Recipes mentioned in this episode:

PORK STEW PALIO SERVED OVER POLENTA

MARINATE FOR PORK:
2 CUPS DRY RED WINE, 10 JUNIPER BERRIES, 1 BAY LEAF, 2 SMASHED GARLIC
CLOVES, 2 TABLESPOONS CHOPPED ROSEMARY
3 POUNDS PORK SHOULDERS , CUT INTO 2 INCH PIECES
REFRIGERATE FOR 12 HOURS, DRAIN AND PAT DRY

SAUTE OVER MEDIUM HEAT IN OLIVE OIL 2 CLOVES MINCED GARLIC, 1 RIB
CELERY, DICED, 2 DICED CARROTS,
4 TABLESPOONS MINCED PARSLEY, 2 JUNIPER BERRIES, 1 TABLESPOON CHOPPED
FRESH ROSEMARY, 1 BAY LEAF
1/2 TEASPOON DRY OREGANO, 3 TABLESPOON MINCED PANCETTA OR BACON,
MARINATED PORK PIECES
SAUTE UNTILL BROWN

ADD 1 CUP OF WINE, 1/2 CUP BEEF BROTH
COOK UNTL ALMOST EVAPORATED

ADD 11/4 CUPS CANNED DICED TOMATOES, 2 TEASPOON BALSAMIC VINEGAR, 1/2
TEASPOON DRY RED CHILI FLAKES,
SALT AND PEPPER TO TASTE, COVER AND SIMMER 11/2 TO 2 HOURS SERVE OVER
POLENTA

THIS IS SERVED AT FESTIVALS SUCH AS THE PALIO IN SIENNA

LEMON COOKIES FROM ABRUZZO

31/2 CUPS UNBLEACHED ALL PURPOSE FLOUR, 1 CUP OF SUGAR, 1/2 TEASPOON
SALT, 3/4 TEASPOON BAKING SODA
ZEST OF 1 LEMON, 3/4 TEASPOON LEMON EXTRACT, 1 EGG WHITE, 1/2 CUP OF
UNSALTED BUTTER PLUS 2 TABLESPOONS
3 EGGS, 4 TABLESPOONS RUM, 2 TABLESPOONS MILK

IN A LARGE BOWL STIR, FLOUR, SUGAR, SALT, BAKING SODA, LEMON EXTRACT
ADD BUTTER AND PLUSE IN BLENDER UNTIL MIXTURE IS GRANULAR, THE
TEXTURE OF CORNMEAL

IN ANOTHER BOWL BEAT WHOLE EGGS, RUM, MILK
ADD TO DRY MIXTURE, MIX AND CHILL
ROLL OUT DOUGH ON LIGHTLY FLOURED WORK SURFACE 1/8 INCH THICK, CUT
INTO 5 BY 2 1/2 INCH RECTANGLES
BRUSH WITH EGG WHITE, PRICK TOP WITH FORK TINES
BAKE ON GREASED PARCHMENT PAPER 400 DEGREES 16 TO 18 MINUTES TILL
LIGHT BROWN

Homemade Bread with Peter Koch .::. Episode 24

Legendary Seneca Falls auto dealer Peter Koch has found a new passion in his retirement… making delicious homemade bread! Learn some tips and tricks that you can use at home. Then, stories from the road as Peter and Jim Bero recount their cross country trips and all the dishes they enjoyed along the way.

CRUSTY ITALIAN CHEESE BREAD

11/4 cups of water
21/2 cups of flour
1/2 cup of Semolina
1 cup grated parmesan cheese
11/4 teaspoon salt
1 tablespoon honey
1 tablespoon olive oil
3 teaspoons garlic powder
11/4 teaspoon yeast

Make dough in the bread machine on Multigrain Dough setting
Rise in the bread machine 30 minutes after initial machine rise
Cover the bottom olive oil seasoned cloche or unseasoned pizza peal with a thin layer of corn meal to prevent sticking
Rise covered with towel in cloche or on pizza peal for 45 minutes
Baking in cloche; spray with water, then bake cover @ 400F for 30 minutes, remove cover, throw in a handful of ice cubes, and bake for 10 minutes more.
Or
Baking on a pizza peal; throw in a handful of ice cubes, then bake @ 450F. for 25 minutes

PAN SANTO, HOLY BREAD ( bread is anointed)

Saute in 1/4 cup of olive; 1 chopped onion, 3 ounces of diced pancetta. a pinch of red pepper flakes for 5 minutes
Add 3 cups of chopped greens (kale, swiss chard, spinach or cabbage),1 cup of stock , cover and simmer for 20 to 30 minutes
Season with salt and pepper
Toast 6 slices of hearty bread, rub with garlic,top with greens, drizzle with oil
Serve with grated cheese.

JEWISH RYE BREAD

1 1/8 cup water
1 1/2 tsp salt
1 tbsp sugar
1 1/4 cup white flour
3/4 cup whole wheat flour
1 cp rye flour
1 tbsp olive oil
1 tbsp caraway seeds
1/4 cup chopped or minced onions
2 tsp active dry yeast in bread machine dispenser

Put in bread machine on whole wheat dough cycle

When cycle is done, let it sit for another 45 minutes

Then take out of bread machine, punch down, form into loaf on pizza stone or cookie sheet sprinkled with corn meal to keep loaf from sticking.

Cover with towel to rise for 1 hour. When it has risen, slash it down the center with knife. And spritz bread loaf with water.

Bake in a 450 degree oven for 30 minutes. When putting bread in oven, throw in a cup of ice cubes to make the crust crisp.

OATMEAL BREAD

Ingredients
1 cup water
2 tablespoons honey
1 1/2 tablespoons butter or 1 1/2 tablespoons margarine
2/3 cup quick-cooking oats
2 1/3 cups bread flour
1 tablespoon wheat germ (optional)
1 1/4 teaspoons salt
2 1/4 teaspoons active dry yeast ( 1 package)

Put ingredients into the bread machine according to manufacturer’s directions. After the cycle is finished, leave it in the bread machine for another 30 minutes.

Then, take out of bread machine, punch down and shape as a loaf

put on pizza stone or cookie sheet sprinkled with cornmeal

cover with towel and let rise again for 45 minutes, put 5 slashes in the top, and spritz with water

Bake at 450 degrees for 25 minutes. When you put bread in oven, throw in a cup of ice

BREAD SOUP ( ACQUA COTTA, STONE SOUP)

Heat 1/2 cup of olive oil
Add: 1 diced onion, 2 diced carrots, 1 diced celery stalk, a pinch of red pepper flakes and cook for 5 minutes until golden
Add: ! pound of washed, strained and chopped chard
Add: 1 can of diced tomatoes, simmer 45 minutes
Season with salt and pepper
To serve in a soup bowl, place thick slice of stale bread, ladle soup over, top with a poached egg, sprinkle with parmesan , drizzle with olive oil

CRUSTY ITALIAN BREAD

1 cp water
1 tsp salt
1 Tbsp honey
1 Tbsp Olive oil
2 1/4 cup bread flour, 3/4 cup semolina
1 tsp bread machine yeast

Put in bread machine on dough setting

When bread machine is finished, leave it sitting in bread machine for another 30 minutes

Take out of bread machine, punch down and form into loaf and put formed loaf onto pizza stone or cookie sheet with corn meal spread on bottom of stone or sheet.

Cover with towel and let rise for another 30-45 minutes.

When it has risen, put five slashes in the top crosswise across the top, and spritz loaf with water

Bake in 450 degree oven, uncovered for 25 minutes. When you put the bread into the oven, toss in a cup full of ice cubes. It makes it crustier

Ann & Pat Sandroni of Nonni’s .::. Healthy Cooking with your Friendly Italians Episode 21

Learn about the incredible authentic Italian products at Nonni’s Italian Imports in downtown Seneca Falls as owners Ann & Pat Sandroni appear live in-studio with Jim & Marilyn. Also, some traditional Christmas Eve recipes.

Visit Nonni’s Online at: http://www.sfdowntowndeli.com/nonnis.php

CHRISTMAS EVE FISH STEW ABRUZZI STYLE

Heat in a large pot:
1/4 cup oil, add 1 minced onion,cook or 5 minutes
Add, 3 minced garlic cloves, 2 minced anchovies, 1/2 teaspoon red pepper flakes, cook for 1 minute
Add 1/3 cup red wine vinegar, cook for a minute
Add 1 cup dry white wine cook for 3 minutes
Add 5 cups diced tomatoes, cook for 5 minutes
Add 1/2 pound each of Halibut, Swordfish, Cod, cut in 2″ pieces, cook for 2 minutes
Add 4 ounces each of shrimp, scallops cook 2 minutes
Add 6 ounces of squid cut into rings cook for 1 minute
Season with salt and pepper
Add 3 tablespoons of chopped parsley
Drizzle with olive oil
Serve with grilled Italian bread or over pasta

BAKED TILAPIA WITH ROASTED RED PEPPER SAUCE (UMBRIA)

Season Tilapia fillets  with salt and pepper
Mix and pour over the fillets lemon juice, minced garlic,olive oil, white wine
Top fillets with a mixture of dry oregano, lemon zest, hot pepper flakes,panko bread crumbs
Drizzle with olive oil
Bake at 400 degrees for 15 minutes
Serve with a sauce  or a mixture of roasted red peppers,capers, grated pecorino cheese, minced garlic ,chopped gaeta olives and olive oil

BACCALA : SALTED COD FRITTERS

Soak 1 pound of boneless salted cod in cold water for 1 day, changing the water every few hours
Place the cod in a 3 quart pan, cover with water, simmer until the cod flakes, about 5 to 10 minutes
Drain, let stand to cool
Soak 3 slices of day old bread in water, squeeze out the water
Mix 1 cup of diced roasted peppers, bread, 2 eggs, 2 tablespoons of parsley,2 tablespoons of capers, flaked cod
Chill for 30 minutes, roll into balls, chill

BATTER

2 cups of beer, 2 egg yolks, lemon zest ,13/4/cup of flour
Dip codfish balls in the batter
Deep fry in  350 degree  canola oil  for 5 minutes
Place on a baking sheet covered with paper towels.
Let stand in over for 15 minutes
Serve with lemon slices and garnish with parsely

Make Your Own Prosciutto ..::.. Episode 08

Learn how to make your own prosciutto at home in six weeks. Also, how about a decadent lasagna made with bolognese sauce and a recipe for stuffed chicken breast with prosciutto, spinach and cheese?