Archive for Food

Italian Easter Bread

This traditional Easter bread is topped with colored raw eggs, which cook as the bread bakes. It makes for a pretty centerpiece.

 

 

Ingredients

2-3/4 to 3-1/4 cups all-purpose flour

1/4 cup sugar

1 package (1/4 ounce) active dry yeast

1 teaspoon salt

2/3 cup 2% milk

3 tablespoons butter, divided

2 eggs

1/2 cup chopped mixed candied fruit

1/4 cup chopped blanched almonds

1/2 teaspoon aniseed

5 uncooked eggs, dyed

GLAZE:

1 cup confectioners’ sugar

1/4 teaspoon vanilla extract

1 to 2 tablespoons 2% milk

Decorator candies, optional

Directions

In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a large saucepan, heat milk and 2 tablespoons butter to 120°-130°. Add dry ingredients; beat on medium speed for 2 minutes. Add eggs; mix well. Stir in enough remaining flour to form a soft dough.

Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; turn onto a lightly floured surface. Knead in fruit, almonds and aniseed until blended. Let rest for 10 minutes. Divide dough in half. Shape each portion into a 24-in. rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Melt remaining butter; brush over dough. Gently separate ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 40 minutes.

Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. For glaze, in a bowl, combine the confectioners’ sugar, vanilla and enough milk to achieve desired consistency; drizzle over bread. Sprinkle with candies if desired. Yield: 1 loaf (20 slices).

The Illustrated History of Italian-American Food

Spaghetti and meatballs. Marinara sauce. Chicken parm. Baked ziti. Garlic bread. Pizza (as we conceive of it).

What these foods have in common, besides being universally beloved, is that they are wholly American inventions. Yes, these titans of red-sauce cuisine bear little resemblance to any dish you’d find in Italy.

Read more…. 

An Evening in Turin

torino_nightThe Italian-American Cultural Center of Iowa is pleased to host “An Evening In Turin” fundraising dinner to be held Wednesday, November 11, 2015 at the Embassy Club West.

Dinner will be prepared by visiting chefs Antonio and Stefano Latini. Together, the father/son team own Villa Somis and Nove Merli restaurants near Turin, the capital city of the Piedmont region of Italy.

Tickets for the fundraising dinner are $150/each or a table of 10 can be purchased for $1,300. Please contact Paola Bartesaghi at bartesaghi@iaccofia.org or call the cultural center at (515) 280-3719 for more information.

This fundraising dinner will be the first of many events that the Italian-American Cultural Center of Iowa will be organizing. The purpose is to highlight each region in Italy through their culinary history. All of the Italian regions will be showcased by a dinner prepared by expert chefs from the designated region.