L'Italo-Americano

www.italoamericano.com 12 THURSDAY, FEBRUARY 12, 2015 L'Italo-Americano Merrymakers, masquerades a n d m u s i c . P e o p l e s t r o l l t h e streets greeting one another, tos- sing confetti and streamers. It's Carnevale, time to cast off one's troubles and indulge in all the r i c h n e s s I t a l y a n d h e r c o o k s h a v e t o o f f e r . T h e r e a r e Castagnole, irresistible little che- stnut-size balls of dough, fried in hot oil and rolled in powdered sugar. Perhaps the simplest fried dough is one known by many names - Crostoli, Chiacchiere, Frappe and Sfrappole are but a f e w . A s i m p l e d o u g h , o f t e n laced with liquor, these fried pastries are enjoyed by Italians from one end of the country to the other. Whether cut into plain strips or formed into angel wings or lover's knots, each region proudly serves its own unique version of this perennial favori- te. Another Carnevale delight, one that pairs particularly well w i t h f r i e d p a s t r i e s , i s Sanguinaccio. This sumptuous chocolate is too thick to drink. Instead, dip the pastries into it or savor it with a spoon. Served warm or at room temperature it i s r e m i n i s c e n t o f a r i c h A m e r i c a n p u d d i n g . I n s o m e areas of Italy, Sanguinaccio is so thick it is formed into a salami- like shape. With a history that reaches back hundreds of years, this food was traditionally made with pig's blood, a product of the winter slaughter. Thick and satiny, with a hint of exotic spi- ces, it is the epitome of the rich f o o d s o f C a r n e v a l e . T o d a y Sanguinaccio made with pig's blood is regarded as something o f a r e l i c , w i t h m o s t c o o k s opting out of the ensanguined version. Yet it remains one of Carnevale's iconic foods, a fit- ting tribute to both the past and the pig. Sanguinaccio serves 4 or more, depending on serving size • 3 tablespoons cornstarch • 1 cup sugar • ⅓ cup unsweetened cocoa powder • ¼ teaspoon ground cinna- mon • ⅛ teaspoon ground nutmeg • Pinch of fine sea salt • 1½ cups whole milk • 1½ cups heavy cream • 4 large egg yolks • 1 vanilla bean • 4 ounces 62% semisweet chocolate, chopped finely • Candied orange zest or ligh- tly sweetened whipped cream, to garnish, if desired Pour the milk into a 2-quart saucepan. Split the vanilla bean lengthwise. Scrape the vanilla seeds into the saucepan and add the bean. Heat over a medium flame until small bubbles form around the edges. Remove the pan from the heat. Cover and set Coriandoli e Stelle Filanti - Confetti and Streamers ADRI BARR CROCETTI aside to steep for 20 minutes. Blend the cornstarch, sugar, cocoa powder, cinnamon, nut- meg, and salt in a medium bowl. Add the cream, and combine. A d d t h e e g g y o l k s a n d b e a t well. Slowly pour all of the hot milk over the cocoa mixture, whisking constantly. Return the mixture to the saucepan. Stir over a medium-low flame until it thickens and comes to a boil, a b o u t 7 t o 8 m i n u t e s . Meanwhile, melt the chocolate in the microwave or over a dou- ble boiler. R e m o v e t h e m i l k m i x t u r e f r o m t h e h e a t . R e m o v e a n d discard the vanilla bean. Add the melted chocolate, stirring until smooth. Pour into serving c u p s . G a r n i s h w i t h c a n d i e d orange zest or sweetened whip- ped cream, if desired. Serve warm or at room temperature. To make ahead: press plastic wrap on the surface of the warm Sanguinaccio to prevent forma- t i o n o f a s k i n . R e f r i g e r a t e . Remove plastic wrap and reheat gently in the microwave, stirring every 30 seconds. Castagnole serves 8 • 2 ⅓ cups plus 1 tablespoon tipo 00 flour • ½ cup minus 1 tablespoon granulated sugar • ½ teaspoon baking powder • pinch of fine sea salt • 3 ounces unsalted butter, softened • ¼ cup dark rum or Tuaca • 1 ½ t e a s p o o n s v a n i l l a extract • ½ teaspoon Fiori di Sicilia • zest of 2 oranges • Powdered sugar for dusting • Vegetable oil for frying • Pour 4 inches of oil into a large pan. Heat to 350 degrees F . M e a n w h i l e , c o m b i n e t h e flour, sugar, baking powder, and salt in a medium bowl. Beat in the butter. Add rum, vanilla, Fiori di Sicilia and the orange z e s t . C o n t i n u e b e a t i n g u n t i l smooth. Use a teaspoon measure i c e c r e a m s c o o p t o d r o p t h e dough into the oil. Fry until puf- fed and golden, turning to pro- mote even coloring. Drain on paper towels. Dust liberally with p o w d e r e d s u g a r , a n d s e r v e warm. F i o r i D i S i c i l i a , a c i t r u s - vanilla extract with floral notes, i s a v a i l a b l e f r o m KingArthur.com Chiacchiere makes about 3 dozen • 2 cups all-purpose flour • 3 tablespoons granulated sugar • ½ teaspoon baking powder • 1 large egg • 1 large egg yolk • 2 tablespoons unsalted but- ter, softened • ¼ cup grappa • ¼ cup Marsala • Pinch fine sea salt • Powdered sugar for dusting • Vegetable oil for frying Place the flour, sugar, baking powder, egg and yolk, butter, grappa, wine, and salt in the workbowl of a food processor f i t t e d w i t h t h e m e t a l k n i f e . Process until the mixture comes together and forms a ball. Wrap in plastic and refrigerate for 1 hour. Remove the dough from the refrigerator. Unwrap and roll to ⅛ to 1/16th-inch thickness, flouring the dough and work s u r f a c e a s n e e d e d . C u t t h e dough into 1½×4-inch rectan- gles using a fluted pastry wheel. Cut a slit down the center length of each rectangle, and pull one end through the slit. In a large pan heat 4 inches of oil to 375 d e g r e e s F . F r y 3 o r 4 Chiacchiere at a time until puf- fed and lightly golden, turning with a slotted spoon. Drain on paper towels. Dust liberally with powdered sugar before serving. Q u e s t i o n s ? E m a i l m e a t AdriBarrCrocetti.com or visit AdriBarrCrocetti.com Chiacchiere MAESTRO BRAND ITALIAN SAUSAGE Also served at many of your favorite restaurants! www.maestrosausage.com Find us exclusively at the following retailers: Sorrento Italian Market 5518 Sepulveda Blvd. Culver City, CA 90230 Beef Palace Butcher Shop 5895 Warner & Springdale HunƟngton Beach, CA 92649 The Butchery 415 South Associated Rd Brea, CA 92821 The Butchery 103 E. 17th Street Costa Mesa, CA 92627 The Meat House 23982 Alicia Parkway Mission Viejo, CA 92691 Vicente Foods 12027 San Vicente Blvd. Los Angeles, CA 90049 Roma Italian Deli & Grocery 918 North Lake Avenue, Pasadena, CA 91104 Bay CiƟes Imports 1517 Lincoln Blvd. Santa Monica, CA 90401 Eastside Market Italian Deli 1013 Alpine St. Los Angeles, CA 90012 Eagle Rock Italian Bakery 1726 Colorado Blvd. Los Angeles, CA 90041 CavareƩa's Italian Deli 22045 Sherman Way Canoga Park, CA 91303 Mickey's Deli 101 Hermosa Beach Ave. Hermosa Beach, CA 90254 Grand View Market 12210 Venice Blvd Mar Vista, CA 90291 Venice Ranch Market 425 Rose Ave Venice, CA 90291

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