More Fresco Recipes

Ingredients:

- 3 cups whole milk
- 1 cup water
- 1 cup instant polenta
- Salt and freshly ground black pepper
- œ cup mascarpone cheese
- 2 eggs (for egg wash)
- 1 cup Seasoned Italian Bread Crumbs
- 1 cup olive oil
- œ cup grated parmesan cheese
- Salt and pepper to taste

Directions:

1. Heat the milk and water in a large pot and bring to a boil. While it is simmering, slowly add the polenta and salt and pepper to taste. Stir constantly for 6 to 7 minutes, or until the liquid has been absorbed.

2. Remove from heat and stir in mascarpone.

3. Spread out on a large cookie sheet and refrigerate overnight. The next day, cut 1x3 inch slices. Dip in egg wash, dredge in bread crumbs, and sauté in olive oil until golden brown on each side. Sprinkle with grated parmesan cheese.

Sausage Calzone (6 servings)

For Filling:

- 1 cup olive oil
- 1 pound sweet Italian sausage, cut into 2-inch length pieces
- 1 medium onion, chopped
- 2 large sweet red peppers, cut julienne
- œ pound mozzarella, cut into Œ-inch thick slices
- œ cup parmesan cheese
- 1 egg (for egg wash)
- Salt and pepper to taste

1. In a non-stick skillet over low to medium heat, heat œ cup olive oil and add the sausage. Cook until browned then remove and set aside.

2. In the same skillet, add the peppers and onions. Cook until peppers and onions are soft. Season with salt and pepper then place the cooked sausage back into the skillet. Mix together and cook for about 3 minutes. Set aside to cool.

For Dough:

- 1œ cups warm water (105°F to 115°F)
- 1 envelope dry yeast
- 2 tablespoons olive oil
- 1œ teaspoons salt
- 4 cups (about) all purpose flour

1. Pour 1œ cups warm water into large bowl. Stir in yeast. Let stand until yeast dissolves, about 5 minutes. Mix in oil and salt. Add 3Ÿ cups flour, about œ cup at a time, stirring until blended. Turn dough out onto floured surface. Knead until smooth and elastic, sprinkling with more flour if sticky, about 10 minutes.

2. Place dough in oiled large bowl; turn to coat. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled, about 1 hour 15 minutes.

3. Punch dough down. Knead on lightly floured surface until smooth, about 1 minute. Divide into 4 equal portions; shape each into ball. Roll out pizza dough on a flat surface to 4x4-inch square. Place 3 tablespoons of cheese mixture in center of the square, fold dough over filling to form a triangle, brush edges with egg wash and pinch edges of dough firmly together to seal.

4. In a large saucepan, heat olive oil over medium to high heat, and cook calzone until golden brown. Serve immediately.

Pistachio Cannoli

Ingredients:

- 12 mini cannoli shells (store bought)
- 3 cups ricotta impastata (available in specialty food stores)
- 1 cup granulated sugar
- 2 teaspoons pistachio extract
- œ cup finely chopped pistachios

Directions:

1. Combine ricotta, sugar, extract and nuts. Place mixture into a pastry bag fitted with a star tip.

2. Fill cannoli shells. Dust with powdered sugar and serve.

Chocolate Hazelnut Donuts

For The Donuts:

- 2 jars Nutella (13 ounces each)
- 1 pound ricotta cheese
- 1 teaspoon salt
- 1 teaspoon vanilla
- 4 teaspoons baking powder
- 2 cups all purpose flour
- 4 eggs
- 2 quarts Canola oil
- granulated sugar

1. To make donuts: In a large mixing bowl, combine 1 jar Nutella, ricotta, salt, vanilla, baking powder, flour and eggs. Mix until smooth to form dough.

2. Drop heaping spoonfuls of dough into hot oil at 375° and cook for 3 to 4 minutes.