2018 Holiday Gift Guide – Cooking with Nonna: A Year of Italian Holidays: 130 Classic Holiday Recipes from Italian Grandmothers with Cannoli Cookies recipe.
I’ve always loved Italian food. Growing up I liked an Italian boy. One of the things I enjoyed about going to his house, especially during the holiday season, was the food. So much yummy food! If you’re looking for a gift for someone that loves to eat or cook Italian food, or enjoys entertaining, be sure to check out Cooking With Nonna.
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Cooking with Nonna: A Year of Italian Holidays: 130 Classic Holiday Recipes from Italian Grandmothers
- Author: Rossella Rago
- Hardcover: 264 pages
- Publisher: Race Point Publishing (November 6, 2018)
- Language: English
- ISBN-10: 1631065203
- ISBN-13: 978-1631065200
- Purchase on Amazon
Learn to cook traditional Italian food for every holiday of the year with Rossella Rago and her Italian nonna in Cooking with Nonna: A Year of Italian Holidays.
They’re back! Rossella Rago and her adorable Nonna Romana have returned with Cooking with Nonna: A Year of Italian Holidays, a traditional cookbook no Italian kitchen should be without. This Italian cookbook is a culinary treasury, jam-packed with over 125 classic holiday recipes for Italian-food lovers, including classic holiday recipes like Struffoli, Christmas Fish, Manicotti, Cannelloni, Cannoli Cheesecake, and more.
With advice from nonnas all over the country, this unique book covers holiday classics from every region of Italy, from Milan to Sicily, and includes holiday memories from the nonnas themselves. The nonnas also give their personal tips on cooking for a crowd (and it’s always a crowd). And, of course, no new Cooking with Nonna cookbook would be complete without Rossella’s signature dishes and unique voice.
Rosella and her nonnas will have you enjoying Italian culinary delights around the year. In addition to the major holidays of Christmas, Easter, and Thanksgiving, you will find recipes for New Year’s Eve and Day, the Epiphany, Little Easter, St. Joseph’s Day, Carnevale, All Souls Day, Valentine’s Day, Women’s Day, Mother’s Day, and Saint Rocco’s Feast. To complete you year-round Italian tasting tour, recipes for weddings and other celebrations are included.
Nothing brings family together like delicious food around the holidays, and Cooking with Nonna: A Year of Italian Holidays has everything you need to keep your family full and happy every holiday of the year. Bring the dishes and the memories you grew up with to a whole new generation of Italian Americans!
About the Author
Rossella Rago is the host of the popular web TV series Cooking with Nonna. For each episode of the show, Rossella invites an Italian-American nonna to cook with her and share traditional Italian recipes and fond memories of her childhood in Italy.
Here’s a recipe from the cookbook, excerpted with permission of the publisher.
NONNA ROMANA SCIDDURLO’S CANNOLI COOKIES
Dolci al Cannolo
PREP TIME: 20 MINUTES • COOK TIME: 12 MINUTES • YIELD: ABOUT 48 COOKIES
I didn’t think it was possible to get all the flavors of a cannoli in a single cookie, but guess what? It is! Nonna Romana and I jazzed up her classic ricotta cookie recipe with notes of orange and cinnamon, before adding some yummy pistachios and chocolate chips to the batter for crunch and texture. I love decorating these with a gorgeous, thick white glaze and different-colored candied cherries to put everyone in the holiday mood.
- 1 cup (125 g) unsalted pistachios
- 2 cups (240 g) all-purpose or 00 flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (200 g) granulated sugar
- ½ cup (1 stick, or 120 g) unsalted butter, at room temperature
- 2 teaspoons vanilla extract
- 1¼ teaspoons ground cinnamon
- Zest of 1 orange
- 1 large egg, at room temperature
- 8 ounces (227 g) whole-milk ricotta, at room temperature
- 1 cup (180 g) mini semisweet chocolate chips
- 2 cups (240 g) confectioners’ sugar
- 3 tablespoons (45 ml) milk, plus more as needed
- ¼ teaspoon vanilla extract
- Crushed pistachios
- Candied cherries
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- To make the cookies: In a food processor, process the pistachios until coarsely chopped, 15 to 20 seconds. Transfer to a small bowl and set aside.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar, butter, vanilla, cinnamon, and orange zest. Beat for about 5 minutes on medium-high speed until fluffy.
- Add the egg and ricotta. Beat again on medium-high speed to combine.
- Add the dry ingredients, little by little, and beat on medium-high speed until a dough forms. Mix in the pistachios and chocolate chips.
- Using a tablespoon (15 g), portion the dough, roll it into balls, and place 2 inches (5 cm) apart on the prepared baking sheet.
- Bake for 10 to 12 minutes. The bottoms of the cookies should be slightly brown. Cool completely before glazing.
- To make the glaze: In a medium bowl, mix together the confectioners’ sugar, milk, and vanilla until a smooth glaze forms. Add less milk for a thicker glaze or more for a thinner glaze. Spoon the glaze over the cookies and decorate with chopped pistachios and candied cherries as desired.