Mangia! . . . I Love you: Cook, Eat, Laugh and Love
Format: PDF / Kindle (mobi) / ePub
Step into the heart of an Italian-American family and discover the richness, joy and comfort of Italian food shared with people you love—and who love you. For those who cook and those who just love to eat good food, Mangia…I Love You shares a legacy of Italian cooking, recipes, traditions and family stories handed down from generation to generation. Open the pages of this book, enter the kitchens and dining rooms of an Italian-American clan, and partake in their gatherings centered on food and family. Mangia…I Love You will remind readers of time spent cooking with and for those they care about. It will elicit a wonder and new appreciation for the traditions each one of us creates in our own lives. Most recipes are easy to follow and include fun serving suggestions. The few that are more complicated, like the cannoli recipe, are worth the extra time – they are world-class cuisine. Mangia in Italian means, “eat.” Showing affection through food is a tradition of many cultures. This book transports you into a world where those traditions come to life, so you can make them part of your own life and share them with your loved ones. Mangia…I Love You is the creation of Vicki Suiter-McNickle and Lucy Amico-Peters. Vicki & Lucy share recipes and stories from the kitchens of an Italian-American family. From grandma's recipe for spaghetti sauce to a sister's recipe for Fennel & Pear Salad you will learn how to create these mouth-watering recipes while sharing in heart-warming, humorous stories of family life.
to combine after each addition. Stir in nuts. Refrigerate for 1 hour or overnight, covered. In a shallow bowl, mix together 1/4 cup sugar and 1/2 teaspoon cinnamon. Form dough into 1 1/2 inch balls and roll each in cinnamon sugar mixture. Place 1 inch apart on a baking sheet that has been lined with parchment. Bake at 350 degrees for 12 to 15 minutes until golden brown on bottom. Prep Time: 15 minutesStart to Finish: 1 hour 30 minutes Biscotti Italian Biscuit Cookies Source: Vicki
Romano cheese, parsley, salt and pepper. Set aside. Remove bowl from oven. Drain fettuccini completely and place in pre-warmed bowl. Add liquid ingredients and toss quickly and thoroughly. Serve immediately with additional cheese. Prep Time: 30 minutesServings: 4 Gnocchi Potato Dumplings Source: Sally Tudini 2 large potatoes (1 1/2 cups mashed), Instant potatoes may be used; see note below 1 tablespoon salt 2 tablespoons butter 2 1/2 cups flour Peel and cut potatoes into 1 inch cubes.
and 1 tbsp. butter on med-low heat. Add breadcrumbs, and stirring constantly, cook until lightly browned. Remove from heat and set aside. When crumbs are completely cooled, mix in 1/4 cup Romano cheese. Serve pasta topped with 1/4 cup of the pasta water, 1/2 cup sauce, and bread crumb/cheese mixture on the side. Prep Time: 20 minutesStart to Finish: 1 hourServings: 4 Pasta Con Le Sarde Sauce (white) Source: Lucy Peters Lucy’s note: When we were in Sicily in 2007, we were served this version
tablespoon of salt has been added) to a boil. Add pasta and cook per package directions. Once cooked, remove 2 cups of the cooking water; set aside. Drain pasta and serve with Con Sarde over top. If sauce is too thick, stir in some of the pasta water before placing on top of the pasta. Serve the breadcrumbs and if desired Romano cheese at the table and allow your guests to help themselves to these toppings. Serving Ideas: NOTE: If your cans of sardines still have bones in them, remove bones
This bread freezes well. If you are not going to use it all at once, slice, wrap in plastic wrap, and place in an airtight container or sealed plastic bag. Prep Time: 15 minutesStart to Finish: 1 hour 10 minutesServings: 10 Sausage Bread Source: Sally Tudini Vicki’s note: This recipe is affectionately known as Great Grandma Rosaria’s Sausage Bread - but I figured it was easier to find as Sausage Bread! Aunt Sal tells me that this bread was a holiday tradition when she was a girl. It was a