Nonna K.

1 Lb. Ground Beef 1.2 Cup Arborio Rice 1.2 Medium Yellow Onion 1 Medium Carrot 2 Cups San Martino strained tomatoes 1/3 cup Whipped Cream 2 Tbsp. fresh Persley, chopped 1 Egg,  2 Cloves of Garlic, minced 3 Tbsp. Olive Oil S&P to taste Rinse the rice for a few minutes.  In a medium bowl put the water and the rice to boil, Reduce the heat and simmer for 5 minutes, then turned off the heat, cover and let it stand for another 5 minutes.  The rice can be undercooked , it will finish cooking inside the tefteli. In a food processor, Puree the onions and shred the carrot. Mix the onion, the ground beef, rice, onion, carrots, garlic and S&P,  Form balls about the size of a golf ball and cook them in oil. In medium saucepan combine San Marzano strained tomatoes and cream. Season with salt and pepper and stir well. Bring it to a nice simmer and add parsley. Turn off the heat and pour the sauce over the meatballs. Simmer covered for 10 minutes. Turn off the heat and sprinkle with more chop

10 Oz. Marzipan,  broken into 1- inch pieces 4 Oz. fine ground almonds 2 Tbps. granulated sugar 1 large Egg White 1 1/ 2 Almond Extract 1 cup sliced Almonds 4 Oz Bittersweet chocolate, finely chopped. Preheat oven to 375 degrees.  Line rimmed baking sheet with parchment paper.  In the bowl of a standed mixer mix marzipan, grounded almonds and sugar on low speeed until well combined.  Add the egg white and almond extract and keep mixing until well combined, Place sliced almonds in shallow dish and lightly crush with hands.  Divide the dough into 12 portions.  Roll each into a 4 1/2 inch rope with blunt ends.  Dip each rope into the sliced almonds, shape into a U and put in prepared baking sheet. Bake cookies until just beginning to turn golden, propably 14-15 minutes.  Let them cool in the pan for about 10 minutes and then transfer them to a cooling rack and cool completely. Melt all the chocolete in the microwave,  Dip ends of the almond horns in chocolated and put on parchment paper l

2 tsp. dried yeast 1 tsp. Sugar 1/4 Cup Warm Water and 1/2 cup separately 3 cups all purpose flour, plus 1 cup separately 1 tsp. Salt 1/2 Cup Milk 1 egg, lightly beaten 80 g. sesame seed In a bowl, add the yeast, sugar and the water until it dissolves and let it stand in warm draft free place until it starts frothing and bubbling. In a large bowl, sift the flour with the salt.  Heat the milk with 1/2 cup of water.  Add to the flour and yadd the yeast mixture.  Knead the dough, adding extra flour if needed, until a soft dough forms. Move the dough unto a greased bowl, cover with plastic wrap and a towel and let it stand in a warm place until it doubles in size, about an hour. Turn the dough into a floured surface and punched it down.  Divide into 20 portions.  Roll each portion into a 8 inch long rope, shape it into a bagel, sealing the ends with water. Preheat oven to 400 degrees.  Put a container with water on the bottom of the oven, filled with water.  place the bagel into a tray, br

1 Tbsp. dried yeast 1/2 tsp. sugar 1 1/2 Cup warm Water 4 cups flour 1 1/2 tsp. Salt 1/2 Cup Olive oil 1 egg, slightly beaten, with 2 tsp. water Sesame seeds to sprinkle on top Put the Yeast with the sugar and 1/2 cup of the warm water.  Add a bit of the flour and form a paste. Store in a warm, draft free and let it rise , become frothy and bubbly. In a large bowl, put the flour, salt, olive oile and 1 cup of  water. Add the Yeast mixture and mix together and knead until the dough is still a bit stick and flexible. Transfer doughto a  oiled bowl, cover with a plastic wrap and towel, and let it rise in a warm place for about and hour. Once the dough has about doubled in size, divide in 3 parts and roll each part into a bowl. Cover with plastic wrap or towel and leave for about 10 minutes. Roll each bowl into a 6 x 8 inch rectangle, brush with the egg wash and sprinkle with the sesame seed.  Let it rest for ab lelt it rest another 20 minutes. Preheat oven to 425 degrees..  Bake each port