FRIENDS' RECIPES

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PASTA WITH CLAMS

From Paola in Italy.

INGREDIENTS:

pasta (preferably spaghetti)

garlic

clams

parsley

salt

pepper

FOR THE SAUCE:

Put oil and garlic in a wide pot and make it fry slightly.

Then add clams, parsley, salt, pepper, parsley and let them stay for about 2-3 minutes.

In the meantime, you should have cooked the pasta. Put it out of the pot 1 minute before it is done so that you can finish to cook it in the same pot where the sauce is. It will be more tasty.

Bon appétit!

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SASSI D'ABRUZZO

(SASSI INTERRATI)
(SUGARED ALMONDS)

This recipe is from Paola in Italy. 

Thank you so much for sharing this recipe!

Grazie mille per aver condiviso questa ricetta!

Sassi d'Abruzzo's recipe

It's a typical Italian product, originating from a small town in the centre of Italy (Sant'Egidio alla Vibrata, in Abruzzo). 

The Cicconi family, owner of the ancient homonymous bakery (they were specialized in preparing the white sugared almonds), decided to reuse all the imperfect and broken almonds which were impossible to use for the conventional sugared almonds to create new recipes. Thus, the broken almonds, which were mixed with sugar (and other flavours) in a very simple way, took the shape of tiny stones: that's why we call them 'Sassi d'Abruzzo' that literally means 'Stones from Abruzzo'.

Paola adds;
Actually my grandmother (who has handed me down this recipe) used to call them "sassi interrati", which literally means "stones covered by mold" always because of their aspect.

INGREDIENTS:
Almonds
Sugar
Water

OPTIONAL ones:
Dark cacao
Cinnamon
Grated lemon

Put in a pot the same quantity of sugar and almonds and add as much water as you need to cover them (if you want to give a special flavour to your 'tiny stones', add one of the optional ingredients as you want!) [fig. 1].
Heat and turn (slowly and one way) the mixture till the water slowly starts boiling and evaporating [figg. 2 and 3]; while keep heating and turning, you will see the sugar turning out its initial consistency [fig. 4, 5 and 6]. 
At this point [fig. 7], heat stronger till the sugar will melt again and will cover the almond's surface [fig. 8 and 9]. Then, take the pot away from the fire and pour the almonds on a copper/wood (if it is possible) surface and make sure that the almonds will get colder separately [fig. 10, 11 and 12].

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TURKEY CHILI  (SLOW COOKER)

2 lbs. ground turkey

Brown turkey in frying pan with;

1 chopped onion

2 lbs. ground turkey 

1/2 teaspoon oregano

1/2 teaspoon basil

1/2 teaspoon thyme

1/2 teaspoon red chili flakes

1/2 teaspoon black pepper

pinch of rosemary

Get your slow cooker ready.

1/2 red sweet pepper

1/2 green sweet pepper

1/2 yellow sweet pepper

1 container mushrooms; slice to desired thickness

1 package Club House chili mix

1 can tomato sauce (not spaghetti sauce)

1 small can chicken broth

1 can whole tomatoes (squeeze seeds out in sink and chop into cubes-ish) pour rest of tomato sauce from can into chili 

Combine all ingredients in a slow cooker (or pot on low heat) and let simmer for approx 6 hours!!

SHANNON

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