Capuzzi Recipes

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CAPUZZI



Capuzzi image

This is my attempt at my mother's recipe. For some reason, it comes out different every time I make it. This side dish was always served at my family's holiday dinners. I love it so much I don't wait for the holidays to make it. Though we claim it's a traditional dish from the Istria-Venezia-Giulia region of Italy, I know some Polish and Hungarian families that make it. Always use sauerkraut from a bag, not canned.

Provided by Ingrid Nicolich-Obr

Categories     Vegetable

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 9

2 lbs sauerkraut, rinsed and drained
2 bay leaves
1 lb kielbasa, cut into 1 inch slices
8 ounces tomato sauce
6 garlic cloves, sliced
1 tablespoon oregano (to taste)
1 teaspoon salt (to taste)
1 teaspoon pepper (to taste)
2 teaspoons hot sauce (to taste)

Steps:

  • Drain and rinse sauerkraut.
  • Put sauerkraut in pot and add enough water to cover. Bring to a boil. Reduce heat and simmer for about 30 minutes.
  • Drain and rinse sauerkraut. Squeeze sauerkraut and rinse again.
  • Put sauerkraut back into pot and add enough water to cover. Add bay leaves and bring to a boil. Reduce heat and simmer for another 30 minutes.
  • Drain and rinse sauerkraut. Remove bay leaves. Leave in collander.
  • In the pot used to boil sauerkraut, fry kielbasa over medium heat, tossing occasionally. Add garlic and cook for about 3-5 minutes.
  • Add tomato sauce, oregano, salt, pepper and hot sauce. Cook for about 5 minutes.
  • Toss in sauerkraut and stir to combine. Cook until heated through, about 10 minutes.

Nutrition Facts : Calories 208, Fat 15.7, SaturatedFat 5.3, Cholesterol 37.4, Sodium 1734, Carbohydrate 9, Fiber 3.9, Sugar 4.2, Protein 8.5

ITALIAN CAPEZZOLI DI VENERE (CHOCOLATE TRUFFLES OF VENUS)



Italian Capezzoli di Venere (Chocolate Truffles of Venus) image

For years I have been making this sublime chocolate treat, which I believe to be perfect for Valentine's Day. Created by combining a dark chocolate ganache with chestnuts, coating it with a creamy white chocolate coating, and finally topping the truffle with a nipple of pale pink sweet white chocolate. Naughty and delicious!

Provided by LaLeeRu

Categories     World Cuisine Recipes     European     Austrian

Time 2h

Yield 60

Number Of Ingredients 8

12 ounces high quality dark chocolate, chopped
16 ounces canned whole chestnuts, drained
6 tablespoons butter, softened
½ cup white sugar
¼ cup brandy
1 teaspoon vanilla extract
12 ounces high quality white chocolate, chopped - divided
1 dash powdered red food coloring

Steps:

  • Place the dark chocolate into the top part of a double boiler over simmering water, and let the chocolate melt. Turn off the heat and let the chocolate cool.
  • Place the chestnuts into the work bowl of a food processor, and process until the chestnuts are smoothly pureed, about 1 minute.
  • Beat together the butter and sugar with an electric mixer until the mixture is light and fluffy, about 3 minutes. Stir in the chestnuts, brandy, and vanilla extract until the mixture is smooth. Stir in the chocolate, and pinch off about 1 tablespoon of filling per truffle. Roll the mixture into balls about 1 inch in diameter. If the mixture is too soft to hold its shape, chill for several minutes in refrigerator.
  • Reserve about 1 ounce of white chocolate for tempering, and about 1 ounce for coloring. Melt the remaining 10 ounces of white chocolate over simmering water in a double boiler until the chocolate is melted and warm but not hot (about 105 degrees F (40 degrees C)). Remove the pan containing the melted chocolate from the double boiler, and add about 1 ounce of chopped, unmelted white chocolate. Stir the chocolate until the unmelted pieces of chocolate melt, and the temperature drops to 80 to 82 degrees F (27 to 28 degrees C)).
  • Carefully dip each center in the melted white chocolate, and gently place the truffle onto a piece of parchment paper or waxed paper to cool and harden, about 15 minutes.
  • Melt the remaining 1 ounce of chopped white chocolate over simmering water in a double boiler until the chocolate is melted and warm but not hot. Stir in a very small amount of powdered red food coloring until you get a desired shade of pink. Dip a little colored chocolate out with a spoon, dot each truffle with a pink dot, and allow the pink chocolate dots to set, about 15 minutes. Place the truffles into paper candy cups to serve.

Nutrition Facts : Calories 98.6 calories, Carbohydrate 12.4 g, Cholesterol 4.5 mg, Fat 5 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 2.1 g, Sodium 13.7 mg, Sugar 7.7 g

EASY CAPPUCCINO



Easy Cappuccino image

Traditionally, a cappuccino is one part espresso mixed with one part steamed milk, then topped with one part foamed milk. This recipe lets you duplicate your favorite coffeehouse beverage, minus the specialized equipment.-Taste of Home Test Kitchen

Provided by Taste of Home

Time 10m

Yield 1 serving.

Number Of Ingredients 2

1/2 cup milk
1/3 cup hot brewed Easy Espresso

Steps:

  • Place milk in a 1-cup microwave-safe measuring cup. Microwave, uncovered, on high for 1 minute or until milk is hot and small bubbles form around edge of cup., Place a metal whisk in cup; whisk vigorously by holding whisk handle loosely between palms and quickly rubbing hands back and forth. Remove foam to a small measuring cup as it forms. Continue whisking until foam measures 1/3 cup; set aside., Pour Easy Espresso into a mug; pour in remaining hot milk. Spoon foam over top and serve immediately.

Nutrition Facts : Calories 76 calories, Fat 4g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 61mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 4g protein.

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