Pesche Alla Nonna Recipes

PECHE ALLA PIEMONTESE

Steps:

• Preheat the oven to 350 degrees.
• Rinse, halve and stone the peaches. Puree 2 of the peaches in a food processor. Place the puree in a bowl add the sugar, crushed macaroons and the egg yolk. Cover each peach halve with this filling and place the peach halves in a buttered baking dish. Sprinkle the remaining butter over the peaches and bake for about 45 minutes. Serve hot or cold, with or without heavy cream.
• Preheat oven to 375 degrees and set rack at middle level in oven.
• Break the almond paste into 1-inch pieces. In the bowl of a mixer, combine almond paste, and sugars. With the paddle attachment, mix on the slowest speed to crumble together, paste and sugars. Pour in the egg whites in 3 to 4 additions, beating well between each addition. Scrape down the bowl frequently as you are adding the egg whites.
• If possible, leave time to pack the macaroon paste into a plastic container and allow it to age overnight in the refrigerator before baking.
• Use a plain tube with a 1/2 to 3/4-inch opening (Ateco #7 or #8) to pipe 3/4 to 1-inch macaroons on parchment or waxed paper lined cookie trays. Leave 1-inch around each macaroon.
• Moisten the surface of the macaroons with a wet towel and sprinkle with granulated or confectioners' sugar. Bake immediately for 15 minutes to 20 minutes, until thet are well puffed and golden. Cool the macaroons. When cool, remove them from paper by turning paper over and moistening the back of the paper, then peel it off.
• Yield: 34 cookies

LASAGNA NONNA

Steps:

• Preheat the oven to 350 degrees F.
• Cut the butternut squash in half and spoon out the seeds. Place on baking sheet cut-side down. Add some water and bake until a knife slides through the skin and squash easily. Cool and then spoon the flesh from the shell. Set aside for later use.
• Raise the oven temperature to 400 degrees F.
• Place the ricotta, cream, garlic, shallots, basil, oregano and red pepper flakes in a medium-size mixing bowl. Whisk to combine until there are no lumps.
• Mince up the sage and add to the ricotta mix. Adjust the seasoning with salt and pepper. Whisk until blended and set aside for later use.
• Take 1 cup of the marinara and evenly coat bottom of each pan. Next lay a sheet of pasta down in each. Spread some of the ricotta mixture on each sheet and top with 3 cups of baby spinach.
• Add another sheet of pasta, then some more ricotta and spread half of the butternut squash, mashing up any larger pieces, over each lasagna.
• Then add another layer of pasta on each. Top with the remaining ricotta mixture and 3 cups of baby spinach on each. Add the last layer of pasta and pour the remaining marinara on top. Finish with the Parmesan and then the mozzarella.
• Wrap each with parchment paper and then aluminum foil. Bake until cooked through, 1 hour to 1 hour 15 minutes. Let cool, then cut and serve.

PESCHE (ITALIAN PEACH COOKIES)

Steps:

• Preheat oven to 350 degrees Lightly grease cookie sheets or use parchment paper Mix together sugar, eggs and oil. Add flour and baking powder. Form 1" balls (cookies should be "flat" on the bottom where they rest on the cookie sheet) and bake about 10-15 minutes (until lightly browned on the bottom). while cookies are baking, prepare filling by combining the preserves and brandy. while cookies are baking, prepare icing by placing cup of sugar in a small deep bowl, the grenadine in a small deep bowl, and the brandy in a small deep bowl. When cookies come out of the oven, let cool for a few minutes. Take the cookies and use a knife to scoop out some cookie to form an indentation for the filling. Place some filling in the indentation and place the almond in the middle (the pit of the peach) Take another cookie and just put in the filling (no pit) this will be the other half. Put the two cookies together to look like a peach. Dip the peach to get it complete wet on the outside in the brandy, dip again in the grenadine for the red coloring. Roll peach in sugar and place in muffin cups. Before serving, garnish with leaves and or a clove in the middle.

PESCHE ALLA PIEMONTESE STUFFED PEACHES FROM PIEMONTE

Steps:

• Rinse, halve and stone the peaches. Puree 2 of the peach halves in a food processor. Place the puree in a bowl and add the sugar, crushed macaroons and the egg yolk. Cover each peach half with this filling and place the peach halves in a buttered baking dish. Sprinkle the remaining butter over the peaches and bake at 350 degrees for about 45 minutes. Serve hot or cold, with or without heavy cream.