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Thursday, March 11, 2010

Cooking at Ingredients - Viva La Italia!

My second demonstration cooking class at Ingredients in downtown Clarksville was on the theme of "Italian". Lana presented four recipes again. The recipes were "Italian Stuffed Bread", "Marinated Mushrooms", "Fried Italian Ricotta Balls", and "Tomato and Mozzarella Bruschetta". You can check them out at the shop's blog:

Marinated Mushrooms

Tomato and Mozzarella Bruschetta

OH MY!! They were all good but the Stuffed Bread and the Ricotta Balls were WONDERFUL!!! These will be making regular appearances to my table. MMmmmmmm...

Preparing the Stuffed Bread

Italian Stuffed Bread

Just look at that melted cheese!

And now the Ricotta Balls are being prepared.

Perfectly golden brown

Oh my...

Fried Italian Ricotta Balls

2 1/2 cup self rising flour
1/2 cup sugar
1 lb ricotta cheese
1 tsp vanilla
6 eggs, slightly beaten

1 cup sugar
1 tsp cinnamon
Mix these 2 ingredients together

Crisco or vegetable shortening, heat for frying.

Mix first 5 ingredients together thoroughly.

Drop 1 TBLS of dough into oil. Watch because balls go from golden brown to burned in seconds. Roll hot balls into cinnamon and sugar blend.

Serve warm.


  1. Looks like a great class---and a nice addition to Clarksville. I love the stuffed bread; it reminds me of one that I used to make-but haven't for a really long time.

  2. Those fried balls are called Zeppole. My grandmother always made them. Golden raisins were usually added and some were rolled in a honey mixed with a bit of brandy while others got powdered or granulated sugar coating. It's the Italian version of fried bread - what we call doughnuts.

    Any left-overs turned to little rocks by the next day. Perfect for dipping in coffee (or building the foundation of a house.)

  3. Nancy - The stuffed bread is going to be a new regular in this house! It was sooo good.

    Adrienne - Loved the "little rocks" insight! I don't think we'll have any problems cleaning them up.


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