Italian Grandma Makes Pizzelle
PIZZELLE
(makes about 36)
1¾ cups All Purpose Unbleached Flour
2 tsp Baking Powder
1/8 tsp Salt
3 extra large Eggs, room temperature
¾ cup Sugar
¼ cup Olive Oil
1 Tbsp Almond Extract (or pure vanilla)
Colored Sprinkles (optional)
Powdered Sugar for dusting on top
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
Click on the following Amazon link for the cookbook:
Buon-A-Petitti Amazon Store:
PLEASE SUBSCRIBE!
Watch my other videos at:
Buon-A-Petitti Merchandise:
FAN MAIL:
Buon-A-Petitti
P.O. Box 223
Adelphia, NJ 07710
Follow me on Instagram @buonapetitti
FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. It is in the province of Foggia in the Puglia region of southeast Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina enjoys making food for her family in the same old fashion ways as she was taught by her mother and grandmother in Italy, and also new things she has subsequently learned from family and friends in America. She also enjoys gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera and behind the scenes?
Grandma Gina’s retired son-in-law, Nick, does the filming, editing, production, and channel management. Her daughter, Maria, helps with food preparation, kitchen setup and fan support. Also, Grandma Gina usually has one or two grand-kids in the kitchen to help.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
In the Kitchen: Pecorino Ravioli with Pesto Sauce
(WTNH) - Tony Mavuli from the Inn at Villa Bianca and Tavern 1757 demonstrates how to make pecorino ravioli with pesto sauce.
Homemade Pesto Sauce Recipe
Today I want to share with you my homemade pesto sauce recipe, using fresh basil from my garden!
Written recipe:
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PO BOX 4129
Long Branch NJ station B 07740
Pinoli (Pine Nut) Cookies - Super Easy & Quick, Just 4 Ingredients (e80)
Buon giorno a tutti! In this episode, Nonna Mia, la nonna di tutti (everyone's grandmother), demonstrates pignoli (pinoli) cookies - pinoli means pine nuts. With just four ingredients, they are so easy to make and are rather quick too. You can whip up these sensational cookies within 30 minutes.
Start with 1 pound of almond paste. Cut it up and place in a standing mixer, with the paddle attachment. Add a cup of sugar and 2 egg whites and beat for a few minutes. It gives you quite a sticky consistency, so you will want to have a bowl of water, for adding to your palm when you roll them into balls about an inch in diameter. In a separate bowl, add about 2 cups of pine nuts.
Once you roll a ball, taking care to add the water to your palm, roll it in the bowl of pine nuts. You will find it sticks less to your hand, but the pine nuts adhere to the dough better.
Place the balls on a baking sheet covered with parchment paper.
Bake at 350 for about 15 minutes. When you remove it, the dough will appear soft and it may be difficult to see the bottom of the cookie. It's best to let it cool 10 minutes and you will find it firms up and comes off easily.
Owing to the relatively costly pine nuts and almond paste, these cookies are often reserved for Christmas, weddings and special occasions, however Nonna Mia reckons, every day is a celebration! She has a point!!
Plate and dust with icing sugar. Make yourself a lovely espresso and buon appetito!
Yield: about 30
Contact Details:
Mobile: 1 249.877.8822 or via
Email: nonnamiarecipes@gmail.com & josietulipano@gmail.com
YouTube Channel:
TikTok @nonnamiarecipes
Instagram: nonnamiarecipes
Facebook: @nonnamiarecipes
Italian Grandma Makes Ricotta Cookies
RICOTTA COOKIES
(makes 5 dozen cookies):
4 cups All Purpose Flour (Unbleached)
1 tsp Baking Powder
1 tsp Baking Soda
½ tsp Salt
2 cups Sugar
8 oz Butter, cubed, room temperature
15 oz Whole Milk Ricotta (2 cups)
2 extra large Eggs, room temperature
1 tsp Pure Vanilla Extract
Zest from 1 Orange
1 cup Powdered Sugar
¼ tsp Almond or Pure Vanilla Extract
2-4 Tbsp Milk
Colored Sprinkles
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
Click on the following Amazon link for the cookbook:
Buon-A-Petitti Amazon Store:
PLEASE SUBSCRIBE!
Watch my other videos at:
Buon-A-Petitti Merchandise:
FAN MAIL:
Buon-A-Petitti
P.O. Box 223
Adelphia, NJ 07710
Follow me on Instagram @buonapetitti
FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. It is in the province of Foggia in the Puglia region of southeast Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina enjoys making food for her family in the same old fashion ways as she was taught by her mother and grandmother in Italy, and also new things she has subsequently learned from family and friends in America. She also enjoys gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera and behind the scenes?
Grandma Gina’s retired son-in-law, Nick, does the filming, editing, production, and channel management. Her daughter, Maria, helps with food preparation, kitchen setup and fan support. Also, Grandma Gina usually has one or two grand-kids in the kitchen to help.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
Bowtie Pasta with Basil, Mushrooms and Pignoli Nuts
Tasty pasta and veggie dish . Make this for your next party. It yields exactly 1/2 chafing dish.
1/2 c. pignoli nuts,
3 oz. fresh basil,
9 oz. vine ripe tomato,
1/2 c. virgin olive oil,
1&3/4 lb. bowtie pasta,
8 garlic cloves,
12 oz. onion,
12 oz. cremini mushroom,
4 sweet mini peppers any colors,
2 T. sea salt for pasta water,
1 gal. water for pasta,
sriracha hot chili sauce.