Happy holidays from Vincent Chicco’s! Enjoy these delicious holiday recipes from Executive Chef Michael Greene this season. From sweet treats to savory entrée classics, you can’t go wrong with these delectable favorites. Bon Appétit!
Italian Christmas Cookies
Ingredients:
1 cup butter, softened
2 cups sugar, granulated
3 large eggs
15oz ricotta cheese
2tsp vanilla extract
4 cups all-purpose flour
1tsp sea salt
1tsp baking soda
Frosting:
¼ cup butter, softened
4cups confectioner sugar
½ tsp vanilla extract
4tbsp milk, whole
Colored sprinkles, not necessary
Method:
Preheat oven to 350. In a bowl, cream sugar and butter. Add the eggs, one at a time, beating well. Beat in ricotta and vanilla. Combine flour, salt, and baking soda. Gradually add to butter/sugar mix. Drop cookies 2inches apart onto greased baking sheets. Bake at 350 for 10-12 minutes until lightly browned. Cool on wire rack. In a large bowl cream butter, confectioner sugar, vanilla, and milk. Frost cookies after they have cooled. Add sprinkles if desired.
Chocolate Chip Cookies
Ingredients:
¾ cup sugar, granulated
¾ cup sugar, brown
2tbsp sorghum, pure cane
1 cup butter, softened
1tsp vanilla extract
1egg
2 ¼ cup all-purpose flour
1tsp baking soda
½ tsp sea salt
12oz 55% Cacao Chocolate Chips
Method:
Preheat oven to 375. Mix sugar, vanilla, egg, butter, and sorghum. Stir in flour, baking soda and salt. Fold in chocolate chips. Drop cookies on greased baking sheet. Bake at 375 for 8-10 minutes. Cool on wire rack.
Italian Wedding Cookies
Ingredients:
1 ½ cup butter
¾ cup confectioner sugar
¾ tsp sea salt
1 ½ cups almonds, fine ground
4 ½ tsp vanilla extract
3 cups all-purpose flour, sifted
Extra 1/3 cup confection sugar for dusting
Method:
Preheat oven to 325. Cream butter and gradually add confectioner sugar until light and fluffy. Add almonds and vanilla. Blend flour in gradually and mix well. Shape into balls about 1 spoonful per cookie. Place on UNGREASED cookie sheet. Bake for 15-20 minutes, do not brown.
Allow to cool for several minutes then dust with confectioner’s sugar.
Rabbit Sugo
Ingredients:
1 (3lb) average Rabbit
½ lb pancetta, small dice
½ cup olive oil (extra virgin)
½ lb butter
1 yellow onion, small dice
1 bunch celery, small dice
2 carrots, small dice
2tbsp minced garlic
½ cup brandy
¼ cup tomato paste
2 cup San Marzano Tomatoes, whole peeled
½ cup red wine
1 cup veal stock
2 cup chicken stock
1 sprig thyme
1 sprig rosemary
Method:
Salt and Pepper Rabbit generously 20 minutes before cooking and allow to come to room temperature. In large flat bottom braising pan add olive oil on medium heat. Add rabbit and cook until brown, remove from pan. Add pancetta to pan cook for 5 minutes, add onion, celery, and carrot, and garlic. Cook for 8 minutes, add tomato paste, red wine and brandy. Cook until reduced, add san Marzano tomatoes. Place rabbit back in pan, add herbs and bake in oven covered 250 degrees for 4 hours. Remove from oven and pick rabbit from bones, add back to sauce and season with salt and pepper. Serve with Pappardelle, Gnocchi, or any other pasta that pairs well with meat sauce.
Enjoy your holidays! We hope to see you at Vincent Chicco’s, the place for the best Italian food in Charleston, very soon!