Cheese Gnocchi

Put flour, Drain cottage cheese in a sieve. Place in a large bowl and add the flour, reserving half a cup. Add eggs and nutmeg and mix until a soft dough forms. Place dough on a floured board and roll into a ball again. Add more flour, if necessary, to prevent sticking. Roll small amounts of dough, forming cigar-sized strands. Cut each strand into 1 inch pieces. Place a fork upside down on the work surface, tines up. Roll each piece of dough over the fork, pushing down lightly, to put grooves in gnocchi. Heat a large pt of salted water to the boil, drop the gnocchi into the water and cook 8 to 10 minutes. When the gnocchi floats to the top of the boiling water they are done. Drain and place on a large platter. Top with sauce, pesto or grated cheese.

Serves 4 for a meal or 8 as a side dish..

Braciole - Beef rolls

This is a classic Italian dish; it must be cooked for at least 3 hours at 275 degrees. Use a London Broil. If possible ask your butcher to cut 2 large slices, butterflied in the center. If cutting this yourself cut slices across the grain about 3/8 inches thick. Place the slices between two pieces of plastic wrap and hit with a meat tenderizer, mallet or even a rolling pin until � inch thick. Slice the onions and pancetta into small pieces; add the garlic and saut� in oil in a saut� pan until onions are soft but not colored. Add panko bread crumbs and Romano cheese and saut� until panko is golden. Allow to cool. Place the slices on a work area and sprinkle with salt and pepper. Spread the onion, pancetta mixture evenly over the slices of beef, allowing about � inch from the edges. Add slices of the provolone and sliced ham. Roll the beef up from the wider end and either tie with butcher string or secure with toothpicks.

Cut the onions, garlic and celery into a small dice (a food processor works well here), put oil in a large pan and saut� the vegetables until all the moisture is removed and they begin to color. Add garlic, tomatoes, bay leaves and white wine and simmer for 20 minutes.

Heat oil in a large Dutch oven or heavy oven-proof pot, add some of the beef rolls and brown on all sides. Repeat until all the bracoile is browned. Remove from the pot and add enough of the tomato sauce to cover bottom, scrap the bottom of the pot and add the bracoile back into the pot and pour the tomato sauce over the top. Cooked, covered in a 275 degree oven for at least 4 hours, remove cover, add red wine, carefully stir, add salt and pepper to taste and cover again. Adjust oven to 200 degrees and leave in oven until ready to serve. Sprinkle chopped Italian parsley over the top.

Serve with cheese gnocchi.

Chopped Italian Salad

Chop all ingredients into bite size pieces. Place in a large bowl. Add olive oil, vinegar, garlic powder and oregano and mix. Add grated romano and mix again. Serve

Laurie's Cake

Preheat oven to 350 degrees with the rack in the
center of the oven. Place cranberries in a small
bowl and toss with 1 Tb of the flour; place aside.
Mix the cornmeal, flour, baking powder, salt and
the orange zest together. In the bowl of the mixer
cream the sugar and butter until light and fluffy;
add the egg yolks and eggs one at a time. And
beat for 3 minutes. Add the vanilla and the flour
mixture slowly on low until just mixed. Add the
orange juice and mix for 30 seconds. Fold in the
cranberries and pour into a greased 8” cake pan.
Bake for 45 minutes to 1 hour, in the middle of the
oven until brown and the cake is set in the middle
when moved. ( a toothpick will come out clean
when inserted).
Cool the cake on a rack; dust with powder sugar;
serve at room temperature.

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