SICILIAN CASSATA CAKE, ASHTON STYLE #168

There is nothing more Italian that I can think of then Cassata cake.  I know, what about spaghetti and meatballs.  Yet Italians don't really make spaghetti and meatballs.  Yes they make spaghetti, but its spaghetti with what they call gravy which is another way of saying spaghetti sauce.  But Italians don't actually serve meatballs with the spaghetti but serve it separately.  Of course I also know that Cassata cake is actually a Sicilian recipe which is alright in that my family is Sicilian. I know I may be quibling and using symantics but what the heck!  Back to Cassata cake, It is my favorite cake and it is Italian or techniquely Sicilian.  Please try it and tell me if you like as much as I do.
INGREDIENTS:
     1 1/2 cups flour (cake if possible but one  
     can also use regular flour
     6 eggs, separating the whites from the yolks
     1/4 tsp salt
     1/2 tsp baking powder
     1/2 cup water
     1 1/2 cups sugar
     1/2 tsp cream of tatar
     1 tbl Amaretto extract
     1 cup pistachios (crushed)
     2 lbs fresh ricotta cheese
     2 cups powdered sugar
     1/2cup heavy cream
     1/2 stick of butter (room temperature)
      DIRECTIONS:
     1. separate the egg yolks from the egg whites
     2. whip the egg yolks until very thick using a
         kitchen aide mixer
     3. add the sugar slowly until well incorporated
     4. add the Amaretto extract and continue
         beating
     5. mix the flour, baking powder, crushed pistaccio
        and salt together and add the flour micture to
        the egg mixture and incorporate (set aside in a bowl)
     6. beat the egg whites and cream of tatar together
         using the Kitchen Aide mixer until there are stiff
         peaks
     7. add this to the egg mixture and fold in slowly until
         with the flour mixture unttil all is incorporated
     8. if you have two 9" form pans split the cake mixture
         evenly between them and bake in a 325 degree oven
         for about a 1/2 hr (place a toothpick in the middle and
         if it comes out dry the cakes are done
    9. using a double thread cut the two cakes in half
RICOTTA MIXTURE RECIPE
       1 1/2 lbs of fresh ricotta cheese
       1/2 cup of Amareto liquor
       8 marachino cherries minced
       1/2 cup of sugar
DIRECTIONS FOR THE FILLING
      1. mix the ricotta with the sugar
          until well incorporated
      2. add the Amareto liquor and the
          cherries to the ricotta and mix
          well until incorporated
SPREAD THE FILLING BETWEEN THE THE LAYERS OF CAKE EVENLY

FROST THE CAKE WITH CREAM CHEESE OR
A POURED FROSTING USING THE FOLLOWING  INGREDIENTS:
      2 lbs of powdered sugar
      1 pt of water
      1 tube of green food coloring
DIRECTIONS:
     1 mix the sugar with the water
     2 add the food coloring and stir
       until the frosting is the consistency
       of  heavy cream
    3. place the cake on a flat rack
        raised above a flat pan
   4.  starting from the middle of the
        top of the cake pour the frosting  
       and cover the whole cake and then
       let it dry and firm
    
    

AMARETTO PANCAKES WITH PASTACHIOS, ASHTON STYLE #167

Pancakes or crepes? In America we call them pancakes and use maple syrup on top of them. In France they call them crepes and put almost anything on top of them.  In Norway they stay away from syrup.  A few years ago we had Dottie's realitives from Norway over for a visit.  This included two children, a 7 year old boy and an 11 year old girl.  We thought we would give them a treat so we made pancakes for breakfast with maple syrup.  One bite and they made faces and talked to each other in Norwegian showing their displeasure.  It seems they had never had pancakes with syrup in their lives and were not interested in ever having them again!  Yet when their parents came down to eat they couldn't say enough how much they enjoyed them. The following recipe is an Italian variation of pancakes or crepes with a Italian variation.  I hope you will enjoy them and not be disappointed.
INGREDIENTS:
     I cup flour
    1 tsp salt
    1 tsp baking powder
    1 tsp baking soda
    2 tb vegetable oil
    1/2 cup whole milk (soy milk
    works)
    2 eggs
    1 tsp amaretto
    1/2 cup crushed pastachios
    use maple or regular syrup on
    top
   
    strawberry sauce
        16 oz of fresh strawberries
        1 tab cornstarch mixed with
        1 tsp of water or so
        2/3 cup sugar
   creme frachie ashton style
        1/2 cup sour cream
        1 cup heavy cream
        1/2 cup powdered sugar 
DIRECTIONS:
     1. follow the above recipe to prepare
         the crepes or pancakes
     2. follow the recipe to make the strawberry
        sauce
     3. follow the recipe to make the creme fraiche
         and let it stand on a counter until it thickens
         then add the powdered sugar and stir in well
    4.  use 2 or more pancakes or crepes per serving

ITALIAN BEEF TENDERLOIN IN RED WINE ASHTON STYLE #166

INGREDIENTS:
     3 lbs beef tenderloin
     2 lbs of beef bones such as
     beef ribs to make beef stock
     1 bottle Ruinite Sparkling red wine
     2 medium onions, peeled and sliced
     3 carrots, peeled and sliced into 2 inch pieces
     3 stalks celery, cut into 2 inch pieces
     1/2 stick butter
     4 cloves garlic, peeled and smashed
     1 lb porcini or crmini mushrooms
     1 tsp salt
     1 tsp black pepper
     4 bay leaves
     1 tsp basil
     1 tsp oregano
     1 bunch rosemary
     4 bay leaves (remove after cooking)
DIRECTIONS:
     1. the night before, pour a half a
         bottle of red Ruinite wine into
         a large shallow lasagna glass pan
         put the beef in and marinate the
         3 lbs of tenderloin in the wine over night.
        The next day turn the meat over and continue
        marinating until you are ready
        for the next step
    2. the next day when you are ready
        pour the olive oil into
        a lg fry pan over moderate heat
    3. add the sliced onions into the oil
        and saute until nicely brown
    4. add the  beef base, and the beef bones
        and a cup of red Ruiniti wine and continue
        sauteing about 15 minutes until the  bones
        are well brown
   5. add the garlic, celery, carrots,
       mushrooms, salt and pepper and continue
      sauteing until well incorporated (set aside)
  6. thicken the sauce with flour and some water
      but it should be a sauce not a gravy
  7.now add  a half cup of olive oil and the butter
      into the fry pan over moderate heat and fry
     the the beef until the meat is medium rare turning
     it a couple of times
  7 to serve, put the beef on a platter and slice the
     meat rather thin and pour the sauce and vegtables
    over the meat and serve with your choice of potatos
 8.this recipe should serve 4 to 6 generously       

CALAMARI WITH VEGTABLES AND PENNE PASTA, ASHTON STYLE #165

CALAMARI IS SQUID THAT THOUSANDS OF  YEARS WAS USED FOR BAIT TO CATCH BIGGER FISH.  THE ONLY PEOPLE WHO USED IT FOR FOOD WERE THE POOR.  I WOULDN'T TELL MY WIFE DOTTIE THAT AS IT IS ONE OF HER FAVORITE DISHES ESPECIALLY BREADED AND DEEP FRIED.  THE FOLLOWING RECIPE IS NOT BREADED OR FRIED BUT IT IS ANOTHER GREAT WAY OF MAKING THIS INEXPENSIVE SEAFOOD

INGREDIENTS:
     1 lb calamari, cleaned and cut
     into rings
     4 small zuccini cut into srips
     1 can arichoke hearts, drained
     rinced and cut in half
     3 carrots, peeled and juliene cut
     1/2 lb porcini or crimini mushrooms
     cut in half
     2 onions, peeled, cut in half and sliced
     1/2 cup virgin olive oil
     juice of one lemon
     1/2 cup of sparkling white wine
     1 tsp sea salt (sea salt is not as salty
     as regular salt
     1/2 tsp white pepper
     1 lb penne pasta
DIRECTIONS:
     1. cut the ends off the zuccinis
         and then cut into strips and set aside
     2. cut the mushrooms in half and
         set aside
     3. peel the carrots and then cut them
         juliene style and set aside
     4. peel the onions, cut in half and slice
     5. smash and peel the garlic and mince
     6.clean and then cut the calamari into
         rings and set aside
     7. cut the artichoke hearts in half and set
         aside
     8. pour the 1/2 cup virgin olive oil into a
         large fry pan over moderate heat
     9. add the onion, garlic and saute about
         10 minutes or so
    10. add the zuccini, artichoke hearts, carrots,
          capers, mushrooms, and calamari and saute
          about an additional 15 minutes
    11. sprinkle salt and pepper, the juice of
          one lemon and the white wine over the
          ingredients and stir lightly about ten more minutes
    12.  make the penne pasta according to the box
           and drain
    13. in a large bowl first pour the pasta into the
          bowl then the rest of the ingredients
          over the pasta and stir in and serve
    14. this recipe will serve 6 or more generously
        
  
    

* EGGPLANT WITH BREADCRUMBS AND SPAGHETTI #164

INGREDIENTS:
     1 small eggplant cut into slices and
        then cut into strips with
     1 cup breadcrumbs (reg or planko)
     2 eggs well mixed
     1/2 cup ricotta cheese
     3 medium ripe tomatos or 1/2 can
     canned diced tomatos
    1 medium onion, peeled, cut in half and
    sliced
    4 cloves of garlic, smashed, peeled and
    crushed
     1/2 cup virgin olive oil
    1 tsp salt
    1/2 tsp black pepper
    1 lb of spaghetti
DIRECTIONS:
     1. dredge the eggplant strips
         into the egg and then into
         the breadcrumbs and set
        aside
    2. pour 1/2 cup virgin olive oil
       into a lg fry pan over moderate
       heat
    3. put the eggplant strips into the
        fry pan and saute about 10 to
        15 minutes, remove and set aside
    4. add the sliced onion, garlic, basil, salt and
        pepper into the fry pan, stir in and saute
        about 15 to 20 minutes
    5. make the spaghetti according to the box
        and drain
    6. mix the sauce with the spaghetti and lastly
        add the eggplant and lightly toss
    7. sprinkle the rictotta and then the parmesean
        cheese over the top
    8. this recipe should serve 6 or more
         

SEAFOOD ITALIAN FLAN, ASHTON STYLE #163

INGREDIENTS:
     8 medium large shrimp minced
     8 porcini or crimini mushrooms, sliced thin
     1/2 lb fresh parsley minced
     1/3 cup virgin olive oil
     yolk of one egg
     2 tbls heavy cream
     1/2 cup parmesean cheese
     1 tbl nutmeg
     4 cloves garlic, peeled and minced
     1/3 cup of brandy
     1/3 cup of flour
     1/2 stick of butter
     4 cups of milk
     8 oz of creme fraiche
DIRECTIONS: preheat oven to 375 degrees
     1. cook the shrimp in the 1/3 cup of oil and the 1/2 stick
         of butter and mince and set aside
     2. thinly slice the porcini or crimini mushrooms, add to
         fry pan saute until slighly brown and set aside
     3. add the minced fresh parsley into the fry pan and
         saute until soft
     4. put all the above vegtables in a large bowl
     5. add the parmesean cheese,flour, cream, garlic,
         brandy, nutmeg, 1/2 tsp salt and 1/2 tsp pepper
     6. add the 4 cups of milk and incorporate all the ingredients
     7. pour the mixture into 4 greased ramekins or 6 oz small
         bowl
     8. bake in oven about 30 minutes until nicely brown on top
     9. put a generous dollop of creme fraiche on top of each flan
   10. will serve 4 generously
    
    

FRUITI DI MARE SAUCE WITH LINGUINI, ASHTON STYLE #162

INGREDIENTS:
      1 lb of lg mussels, washed
      1 lb of middleneck clams, washed
      1/2 lb of calamari, cleaned and cut into rings
      1 lb of baby octopus
      1 lb of lg shrimp
      1/2 can of Contadina tomato paste
      1/2 can of crushed tomatos
      4 cloves of garlic, peeled and minced
      1 medium onion, peeled, cut in half and sliced
      1/2 cup of virgin olive oil
      1/2 tsp of salt
      1/2 tsp of black pepper
      2 tbls parsley
      1 cup of sparkling white wine
DIRECTIONS:
     1. pour the white wine into a lg soup pot
     2. add the mussels and clams and cook
         about 15 minutes until the shell open
     3. pour the virgin olive oil into a lg fry pan
         over moderate heat
     4. add the garlic and sliced onion and saute
         about 10 minutes until the onion is translucent
     5. add the shrimp, octopus, parsley, basil, oregano,
         and stir in well
     6. add the tomato paste and stir in until well incorporated
     7. add the crushed tomatos and stir in
     8, add a little more wine if necessary and continue stiring
         until all is well incorporated
     9. in a lg soup pot add water about half full and add about
         2 tbls salt and bring to boil
    10. add linguini and cook until al dente
    11. drain the linguini and add to sauce and stir
          until all is well incorporated
   12. serves 4 to 6 or more generously
         
     
      

SEAFOOD SALAD ITALIAN, ASHTON STYLE #161

INGREDIENTS:
     1 1/2  lb middle neck clams
     1 1/2 lbs large mussels (half with shells and half without
     2 lbs medium shrimp with the
     shells on
     1 lb baby octopus (Gallucci's in Cleveland has them)
     1 lb Calamari cleaned and cut in rings
     2 stalks celery minced
     1 medium onion minced
     4 cloves garlic, peeled and minced
     2/3 cup virgin olive oil
     1 cup sparkling sweet white wine
     1 tbls Dijon mustard
     1 tbls basil
     1 tbls oregano
     2 tbls parsley
     1 tbls thyme
     1/2 tsp black pepper
     1/2 tsp salt if necessary
    
DIRECTIONS:
     1. pour white sparkling wine into a lg soup pot
     2. add clams and mussels and cook about 15
         minutes until all the shells are open
     3. pour virgin olive oil in a lg fry pan over medium
         heat
     4. when oil is hot, add the shrimp, octopus, calamari,
         and saute about 15 minutes
     5. now add the celery, onions and garlic and continue
         sauteing about an additional 15 minutes
     6. now add the Dijion mustard, thyme, basil, and parsley
         and stir well adding a little additional wine
     7. now add the shell fish into the sauce and stir well until
         all is well incorporated, taste for flavor and then serve
     8. this recipe should serve 4 to 6 generously