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Featured Cookbook
Bologna Mia: Recipes from the Recipe of Italy ORDER/INFO

SAMPLE RECIPES:

1. Wedding Cookies (Zuccherini Montanari)

2. Rum Torte (La Torta Farcita)

3. Christmas Chocolate Bread (Certosino della Tilde)


Book Description

Loretta Paganini had the good fortune to be raised in Bologna, the kitchen of Italy, by two generations of Italian chefs. In Bologna Mia, she has gathered together over ninety of her family's treasured recipes, each one evoking vivid memories of the kitchens she spent time in during her childhood. Each of these recipes comes with a story. Paganini shares with us her paternal grandmother's famed pasta recipes (Paganini believes it was her magical tortelloni that helped her to charm her husband), the wisdom of her maternal grandmother's delicate hands, and the recipes for her mother's Cordon Bleu award-winning specialty pastries, tortes and appetizers.... The Bolognese are known for having a knack for taking simple ingredients and combining them to create uniquely flavorful dishes. In Bologna Mia, Paganini captures the exciting flavor of the Bolognese culture, the incredible flavor of its dishes, as well as the passion her family feels for food.

Bologna Mia: Memories from the Recipe of Italy
by Loretta Paganini
St. Martin's Press
Date:
August 2000
ISBN:
0312262086
Hardcover
ORDER/INFO

Christmas Chocolate Bread
(Certosino della Tilde)

From: Cooking Up and Italian Life
by Sharon Sanders
(Pergola West; February 2001; ISBN: 0970298137; HC)
Cookbook Heaven
@ recipelink.com

My mother's name is Tilde, and this is her famous recipe for making what we call in Bologna Pain Special, or special bread. During the Christmas holidays our bakery sold so many of these that we could hardly keep up with demand.

Serves 8

  • 2 cups honey

  • 1 1/4 cups sugar 

  • 1/2 cup water 

  • 1/2 cup golden raisins 

  • 1 cup Marsala wine 

  • 4 1/4 cup all-purpose flour 

  • 2 tablespoons baking powder

  • 2 tablespoons cocoa

  • 1/2 teaspoon salt

  • 1 1/2 cups vanilla wafer cookie crumbs 

  • 1/2 cup apricot jelly 

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon grated nutmeg

  • 1/2 teaspoon ground cloves

  • 2 teaspoons vanilla extract 

  • 1/2 cup candid orange peel

  • 1 cup toasted almonds

  • 1/4 cup toasted pine nuts 

  • 8 ounces chocolate, coarsely chopped

Decorations 

  • Candid cherries

  • candied orange peel

  • toasted almonds

  1. In a heavy 3 quart saucepan, heat the honey, sugar, and water and cook over low heat until the sugar melts. Remove from the heat and reserve.

  2. Soak the raisins in the wine. Sift the flour with the baking powder, cocoa, and salt into a large bowl. Slowly pour in the honey mixture and mix well with a wooden spoon.

  3. Stir in the cookie crumbs, jelly, cinnamon, nutmeg, cloves, and vanilla extract. Add the raisins, orange peel, almonds, pine nuts, chocolate, and wine as needed to the mixture and combine.

  4. Line two 9-inch cake pans with parchment paper. Grease and reserve. Preheat the oven to 350 degrees F.

  5. Pour the batter into the prepared pans. Decorate with candied cherries, candied orange peel, and almonds.

  6. Bake in the preheated oven for 45 minutes to 1 hour, or until the cake tests done.

  7. Remove cake from the oven and cool before serving.



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