Claire Criscuolo's latest cookbook contains the personal favorite recipes from her Italian grandmother for colorful, authentic meals. All recipes are vegetarian, and for classic Southern Italian dishes which require meat products, Criscuolo provides suggestions for alternatives. With chapters on appetizers, side dishes, pastas, entrees and desserts, Claire's Italian Feast evokes the fresh, abundant flavors of Italy with dishes like
My Aunt Rose makes this traditional Italian sweet bread every Easter, and now, I make it at home and in my restaurant. Serve it with a cup of espresso or a glass of milk. Leftovers will keep for several days, so enjoy them on your afternoon coffee break.
Makes a 10-inch bundt loaf
1/2 cup milk
8 ounces butter (2 sticks) cut into several pieces
5 eggs
2 teaspoons lemon extract
1 cup sugar
1/2 teaspoon salt
Grated zest of 1 orange
1/2 cup fresh orange juice (about 1 orange)
1/4 cup warm tap water
1 tablespoon active dry yeast
5 cups unbleached all-purpose flour
1 teaspoon baking powder
Heat the milk and butter in a pot over medium heat until the butter melts and the milk scalds. Turn into a large bowl. Set aside for about 20 minutes to cool slightly.
Using a whisk beat the eggs, lemon extract, sugar, salt, orange zest, and juice into the milk mixture.
Measure the warm water into a bowl. Sprinkle the yeast over the water, stir briefly to mix, and set aside to proof for about 10 minutes, or until it foams. In a separate bowl, combine the flour and baking powder. Stir to mix.
After the yeast has proofed, add it to the liquid mixture and beat well with a whisk. Add the flour mixture all at once and beat with a spoon.
Preheat the oven to 325 degrees. Spray a 10-inch tube pan with nonstick cooking spray. Turn the batter into the prepared pan, using a rubber spatula to scrape out the bowl and to smooth the top of the batter. Bake for 1 hour, or until the top is golden brown and a cake tester inserted into the center comes out clean. Turn out to cool slightly before cutting. If desired, drizzle with Anisette Glaze.
Anisette Glaze
2 cups confectioners sugar, sifted
2 tablespoons anisette liqueur
2 tablespoons milk or soy milk
Combine the ingredients in a bowl. Stir until smooth and creamy. Use immediately.
