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Here’s a delightful compilation of five of Mama’s classic Italian recipes, each one a cherished favorite that has been passed down through the years. These timeless dishes represent the heart and soul of Italian cooking, filled with rich flavors and tradition. We’d love to hear your thoughts—are there any recipes you feel should be included, or any special touches you would add?

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Crostini for Bruschetta

Ingredients for baguette:
5 cups all-purpose flour
2 cups water
2 tablespoons dry yeast
4 tablespoons olive oil
2 tablespoons salt

Instructions:
Mix all ingredients well and knead into a ball. Let sit for 30 minutes.
Cut and shape the dough into baguettes. Place them on a large pizza tray and cover well. Let rise for at least 2 hours.
Preheat the oven to 350°F (175°C).
Before baking, brush olive oil on the baguettes. Bake until light golden brown.
Once cooked, remove from the oven and allow to cool. Slice into ½-inch pieces and place them back on the tray.
Return to the oven and bake until lightly crispy.
Remove from oven and add your toppings. Momma’s choice of bruschetta topping was fresh tomatoes, garlic, fresh basil, and olive oil.


Minestrone

Ingredients:
4 sticks celery
6 potatoes
6 carrots
1 small head cauliflower
1 small head broccoli
1 cooking onion
3 tablespoons tomato paste
2 cans (14 oz) kidney beans and white cannellini beans
Salt and pepper to taste

Instructions:
Cut the vegetables into cubes. Keep 2 carrots and 3 potatoes aside to shred later.
Heat olive oil in a preheated pan and add the onion. Let simmer for about 1 minute.
Set the broccoli and cauliflower aside, then add the remaining vegetables to the pot.
Let simmer for 5 minutes, then add tomato paste. Mix well and slowly add water.
Season with salt and pepper to taste. Let simmer on medium-low heat for 30 minutes.
Add the shredded carrots, potatoes, broccoli, and cauliflower.
Rinse the beans with cold water and add them to the pot.
Ensure the vegetables are fully covered with liquid. If not, add water or vegetable broth.
Cook for 45 minutes.
Serve with Parmesan cheese and enjoy.


Potato Gnocchi

Ingredients:
6 medium potatoes
2½ cups 00 Caputo flour
Pinch of salt

Instructions:
Boil the potatoes and discard the skin.
Mash the potatoes and spread them on a wooden board.
Add flour and salt, then combine well. Form into a dough ball.
Roll out on a well-dusted board and cut into smaller pieces.
Roll each piece into a ½-inch thick rope about 20 inches long.
Cut the dough into 1-inch pieces. Use your index and middle fingers or a wooden gnocchi paddle to shape them. Dust with flour as you go.
Bring a large pot of salted water to a boil. Add the gnocchi and stir to prevent sticking.
Continue cooking until the gnocchi float to the top and are soft and fluffy.
Drain well and toss with your favorite sauce. Enjoy.

Italian Meatballs

Ingredients:
3 lbs ground beef
½ cup milk
3 sprigs parsley, finely chopped
2 cloves garlic, minced
¼ cup grated Parmesan
8 eggs
Salt and pepper, to taste
2½ cups breadcrumbs
¼ cup Gratsi Red Wine
1 cup avocado oil for searing

Instructions:
Mix all ingredients except the avocado oil in a large bowl. Mix gently to keep the meatballs tender.
Form into 3-ounce meatballs and place them on a parchment-lined baking sheet.
Heat avocado oil in a skillet over medium-high heat. Sear the meatballs 1 to 2 minutes per side until golden brown.
Transfer the meatballs to a simmering marinara sauce. Cover and cook on low-medium heat for 20 minutes.
Serve with pasta, crusty bread, or enjoy on their own. Garnish with Parmesan and parsley.

Tiramisu

Ingredients:
500 g lady finger cookies
12 tablespoons granulated sugar
1 liter heavy cream (35%)
1 tablespoon vanilla extract
4 eggs
1.5 cups espresso coffee
500 g mascarpone cheese
½ cup cocoa powder
100 g shaved milk chocolate

Instructions:
Whip the heavy cream and add 4 tablespoons of sugar. Place in the refrigerator to cool.
Make espresso coffee and add 3 tablespoons of sugar and vanilla extract. Place in the refrigerator to cool.
Whisk together 4 egg yolks in a bowl and add 4 tablespoons of sugar. Combine well.
Add mascarpone and continue to mix for a few minutes.
Whisk the egg whites until peaks form. Fold the egg yolk and mascarpone mixture together. Now fold the whipped cream into the mixture. Whip gently until smooth.
In another bowl, add the cold coffee and begin assembling with the lady finger cookies. Dunk each cookie into the espresso mix and begin lining the pan.