S: DeJulio-Lucente Family Recipes
BC: Gene and Phyllis | 10.6.13
FC: DeJulio | Lucente | Family Recipes
1: Buon Appetito! | Generation to Generation, memories cherished and passed on. In this book I hope you find some of the insider secrets to the joy and happiness that surrounds the DeJulio-Lucente family. I'm sure the food isn't the only reason for all the lovely memories, but in my research, it's evident that it played a great part. Wishing you all the continuing years of love and cherished memories that comes with being a Lucente! Welcome to la famiglia!
2: Stuffed Artichokes | Juice from 2 lemons zest from 1 lemon 6 large artichokes 1 1/2 cups fine dry bread crumbs 1/2 cup toasted pine nuts, coarsely chopped 1/2 cup grated Parmigiano-Reggiano 1/2 cup plus 2 Tablespoons chopped Italian parsley 1/2 cup plus 3 tablespoons extra-virgin olive oil 3/4 teaspoon salt 1 cup dry white wine 1/8 teaspoon pepper flakes | Clean and prepare the artichokes. Preheat oven to 400 degrees. Fill a bowl with one quart of cold water, and add the juice of one lemon, plus the squeezed out halves. Peel and trim the stem of the first artichoke. Pull off any tough outer leaves and discard. Using a paring knife, trim away any tough parts around the base and stem of the artichoke. With a serrated knife, cut off the top third of the artichoke and discard. Once you have cut off the top third with a serrated knife, push the leaves out to expose the fuzzy purple choke. With a small spoon, scrape the choke to expose the heart at the bottom of the artichoke. Put the prepared artichoke in the bowl of water and lemon juice to keep fresh. Stuffing. Mix together the bread crumbs, grated cheese, and pine nuts in a bowl. Stir in 1/2 cup parsley, 1/2 cup olive oil, eggs, 1/4 teaspoon salt and the lemon zest. Toss with fork until the crumbs are moistened. Remove the artichokes from the water and drain upside down oGarnish with remaining n a towel. Spread the leaves of the artichoke open, and fill the center with the stuffing. Continue to work outward, sprinkling and packing stuffing into the rows of leaves as you separate them. Put the artichoke in a baking dish that will hold 6 snugly. Repeat with remaining artichokes. Pout the wine and 1 cup water around the artichokes in the baking dish and add the lemon juice and artichoke stems. Season with salt and pepper flakes. Drizzle with remaining 3 tablespoons olive oil. Tent the dish with foil and bake for 30 minutes. Uncover and bake until the artichokes are tender all the way through and the crumbs are browned and crusty, about another 20 minutes.
5: polpette de carne
12: Directions Place chicken, vegetables, and herbs, salt and pepper in large stockpot. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock remains at a low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer ever 15 minutes or so for the first hour of cooking and every 30 minutes for the next 2 hours. Season with salt and pepper to taste. Add hot water as needed to keep chicken and vegetables submerged. Simmer uncovered for 4 to 6 hours. Strain stock through fine mesh strainer into another large stockpot or heatproof container discarding the solid vegetables. Reserve chicken for soup, salads, or sandwiches. Cool, Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container for 2 to 3 days or in freezer for up to 3 months. prior to using, bring to boil for 2 minutes. Use as a base for soup or other sauces. | Ingredients whole chicken 1 large onion, quartered 4 celery stalks, cut in 1/3 4 carrots, peeled and cut in 1/2 10 sprigs fresh parsley with stems 2 whole cloves garlic, peeled 2 gallons water Salt and Pepper | Chicken Stock | Soup
13: Wedding Soup | Ingredients Meatballs (one recipe made into 1/2" balls) 12 cups chicken stock 1 pound curly endive 2 tablespoons fresh grated Parmesan, plus extra for garnish Salt and fresh ground black pepper | Directions Bring the chicken stock to a boil in a large stockpot over medium high heat. Add the meatballs and curly endive and simmer until the endive is tender, about 10 minutes. Season with salt and pepper to taste. Ladle the soup into bowls and finish with fresh parmesan cheese.
20: Easter Bread
25: Sweet- Sweet
28: Directions Add water, salt, and olive oil into a heavy pot and bring to a boil over high heat. With water bubbling, add polenta by handfuls and let rain into boiling water, whisking steadily until incorporated. Return polenta to boil over medium heat, whisking frequently. When big bubbles start bursting, adjust heat to low and place lid ajar. Keep polenta perking and stir frequently, scraping the thickening polenta. Cook until the polenta is glossy and pulls away from the sides about 10 minutes. Stir in grated parmesan and butter. | Ingredients 3 pounds Italian sausage links 1 can tomato paste 1 each red, yellow and green bell pepper 1 medium onion 1 clove minced garlic 1/4 teaspoon red pepper flakes | Directions Grill Italian sausage. While sausage is cooking, dice peppers and onion into 1 inch pieces. In a large, deep skillet sauté peppers, onion and garlic in olive oil until just translucent. Season with salt and pepper and red pepper flakes. Stir in tomato paste and 3 cans of water. Add cooked sausage to pepper, onion and tomato mixture. Cover and let simmer on medium low until flavors incorporate (about 20 minutes) Serve over parmesan polenta! | Ingredients 2 tablespoons extra virgin olive oil 1 teaspoon salt 1 cup yellow cornmeal (polenta) 1/2 cup rated Parmesan cheese 2 tablespoons butter | Italian Sausage and Polenta | From the kitchen of Reiko Lucente
29: 1 lifetime of love, 2 cups humor, 2 tablespoons forgiveness, 1 cup romance...Preheat your heart. Live in warmth and understanding and good fortune and miracles will rise. I wish you a lifetime of love and laughter! Live long and prosper! Aloha nui loa, Reiko