Italian Sponge Cake (Pan di Spagna):<
f using as a cake/pastry filling, chill (with plastic wrap
hands are better as my Italian grandmother will gladly tell you
ide for dipping.
This recipe will serve 2-5 people
Add filling to the pastry strips; roll pastry closed around the filling
Prepare your favorite pie pastry recipe; roll it as thin as possible.
It does not have to look uniform.
Place on a cookie sheet; prick with a fork.
Brush with melted butter; sprinkle with sugar.
Tilt cookie sheet to side and tap on bottom to remove excess sugar.
Bake at 350\u00b0 until brown.
Cool, then break or cut into pieces.
Layer individual servings with freshly sliced, sweetened strawberries, peaches or your favorite fruit.
Top with whipped cream or a dairy topping.
ill be using a shortcrust pastry recipe instead of the crescent roll
br>Unwrap and enjoy!
ITALIAN VINAIGRETTE: 1/2 cup olive
Chop and sear onions, peppers and garlic in olive oil.
Brown hamburger and Italian sausage.
Combine with onions, peppers and garlic.
Add remaining ingredients and simmer for 4 hours.
You may add more water as needed.
Will serve approximately 50 people.
COMBINE cornflour, dried italian seasoning (i.e. oregano, parsley
*This is a great OAMC recipe. Before cooking/prep day, I
d cut in shortening with pastry blender until mixture is
br>You can quadruple this recipe and make as many as
nch pie pan with the pastry and press the edges of
hortening with 2 knives or pastry cutter.
Add beaten eggs
br>Lay the sheet of pastry dough over a 9-inch
anilla, coconut optional.
This recipe is transcribed as written in
at dry.
Using a pastry brush (or your hands), coat
br>1 pound of sweet Italian sausage.
1 pound of
inutes; drain.
Prepare the pastry, adding the chives or green