So, with an Italian grandmother you’d expect a plethora of amazing recipes from the old country, right? Well…unfortunately not so much in my case. While I’ve finally mastered making Grammy’s lasagna, that’s the only real “Italian” recipe of hers that I have. When I asked her if she had her mother’s recipes written down anywhere, I was sad to find out that there wasn’t a secret handwritten family recipe book in existence anywhere. Plus, with an Irish husband, she ended up cooking more meat and potatoes than pizza and pasta. Bummer.
What we do have however, is a church cookbook that was made years and years ago with recipes collected from the parish members, a number of whom were from my extended family.
So, in case you don’t have an Italian grandmother of your own, I thought I’d share a few D’Amarino family recipes. Mangia!
Fettucine Alfredo with Homemade Noodles
Recipe from Mrs. Helen O’Connell
Basic Noodle Dough:
1 and 1/2 c. sifted flour
1/2 tsp. salt
Sift the flour and salt into a bowl. Make a little well in the center and drop in the slightly beaten eggs. Work with fingers to make a very stiff paste. If it is too moist, add more flour. Roll into 2 balls. On a floured board, roll very thin with a rolling pin. Turn dough often, flour board occasionally. Roll dough tightly in a long roll and cut into slices 1/4 inch thick. Separate the slices and leave out to dry 1 hour. Makes about 8 oz. Can be frozen in a plastic bag for use later.
1/4 cup sweet butter, cut into pieces
1 c. freshly grated Parmesan cheese
1/4 tsp. pepper
Add the noodles to a large kettle of boiling water with 1 tablespoon of salt. Cook uncovered until tender, 7-8 minutes. Drain well, then place in a hot serving dish. Add the butter, cheese and pepper. Toss quickly and thoroughly. Cheese should melt into a creamy sauce that coats the noodles. Makes 4 servings.
Italian Stuffed Mushrooms “Funghi Ripiene”
Recipe from Mrs. Angie Davis (Grammy’s sister)
1 lb. large fresh mushrooms
2/3 c. bread crumbs
Salt and pepper
1/2 c. grated Parmesan cheese
1/4 tsp. oregano
1/3 c. olive oil
Wipe the mushrooms with a damp cloth and remove the stems. Place the mushrooms, top side down, in a shallow buttered baking dish . Mix together the bread crumbs, salt, pepper, cheese and oregano. Fill the mushroom tops with this mixture. Sprinkle the oil over it all. Bake in a 350 degree oven for about 15 minutes.
Basil, parsley or garlic could be used as a variation singly, or in addition to the oregano, depending on the individual taste.