Star Wars Italian Food: Anakin and Padme Wedding Cookies Recipe AKA Barely Italian Wedding Cookies Recipe

I can't seem to help myself...I'm still cooking/baking Italian!!! It's what I know. I don't know how to cook UKish, yet. 😄  We love, love, love Italian Wedding cookies. Not only the perfect almond flavoring, but also the way they sweetly MELT in one's mouth. Yum!!!

Real Italian Flavor!

One of the things about most Italian Wedding Cookie Recipes is they are made with only vanilla flavoring. That's not how it's done in our "barely Italian" family. We use flavors one would expect coming from Italy...and we like it better than the ones we have bought anywhere else. However, one can adjust the flavorings if they are making these into Mexican Wedding Cookies or Russian Teacakes. For instance, you might want to use Mexican vanilla and cinnamon in the Mexican Wedding Cookies. In Russian Teacakes, you might want to substitute some honey and ground walnuts for a more traditional flavor.

Roll 3 Times!

Also, many people only roll their cookies once in confectioner's sugar, but we roll each cookie three times in the powdered sugar to make sure the layer is thick for three reasons: (1) Wedding cookies are not that sweet on their own...they pick up most of their sweetness from the outer layer of powdered sugar. (2) The wedding cookies stay softer by being enclosed in this thick layer, less chance of drying out. (3) Most Italians believe strongly in the "Trinity" and the "three-strand cord wedding" and it's symbolic.

And don't forget the free printable Star Wars Party Food Label!!! 

Star Wars Italian Food:
Anakin and Padme Wedding Cookies Recipe
AKA Barely Italian Wedding Cookies Recipe

Ingredients:

• 1 1/2 cups salted butter, melted
• 1 cup confectioner's sugar
• 1 1/2 cups blanched almond meal
• 3 cups of unbleached all-purpose flour
• 1 Tablespoon almond extract or amaretto extract (whichever you prefer)
• 2 teaspoons vanilla extract
• Extra 2 cups of confectioner's sugar (powdered sugar) for rolling baked cookies

So as many of you now know...I'm barely Italian according to my DNA results. It took me a bit of time to come to grip with the reality of this brutal blow to my identity!!! LOL

I'm serious...I find out that I'm BARELY Italian. Anyone who knows me will tell you that I'm Italian, love God and my family, and adore Star Wars.

I mean I studied how to cook Italian. I took being Italian very seriously. I was ITALIAN!!!

Remember in the movie "My Big Fat Greek Wedding" when Gus Portokalos says, "There are two kinds of people - Greeks, and everyone else who wish they was Greek." I always felt that way about being Italian...
"There are two kinds of people:
1. Italians
2. Everyone else who wishes they were Italian."

Since receiving my DNA results I feel like I've slipped from Category 1 - Italian...into Category 2 - Everyone else who wishes they were Italian.  I began calling myself, "BARELY Italian." Yet, I've had an interesting development since writing that last post.

My sixteen year old son theorized, "Mom, if you have 'acquired autism' for Levi's sake, then can't you have 'Acquired Italianism' for your own sake?"

For those of you who are not aware, my fourteen year old son has Autism. Years ago, Levi was sad that he was the only person in the family who had autism. I quickly rebutted, "But that's not true. From all my time hanging out with you...I've acquired autism. Haven't you noticed I'm quirky too? That's because I have "Acquired Autism!"

Levi loved it. He no longer felt alone in our family.

I can fully see the reality that I have "Acquired Italianism."

However, I think you, my readers and friends, should vote and help me decide. The poll is both below and on the side of my full website and will be open until the end of August 2017. Let me know what you think. Xoxoxox

Thanks Family Tree DNA for changing my identity!!! I'm "barely" Italian.

It's been quite some time since I've posted on my website. Honestly, it's because I've been incredibly busy with my life, but I miss my personal websites.

My *shocking* news is that thanks to Family Tree DNA...I learned I am less than 2% Italian. That's right...I'm BARELY Italian. I guess the Scottish, Irish, Welsh, and British are dominant in my blood. I'm 96% from the UK Isles. This brings back my deep concern as a child...that I was adopted. Yes, I used to believe that I came from another planet and was left to my earthly parents to raise, thus my ability to fly around the house as a child. (Disclaimer: Since growing up on Earth, I have lost that ability.) LOL!

For days I reeled with this news...do I continue My Italiano Connection or just take it down, since it would be fraudulent to pretend I'm Italian???

However, the brat in me figured it would be better to just accept that I'm BARELY Italian and allow all of you to enjoy the humor of my dilemma. So I've added the "barely" disclaimer in my title header of this site. Enjoy! I'm not certain how to make very much Scottish or Irish food, but I guess I'll have to learn!!! xoxoxox

Star Wars Tauntaun Guts and Starkillers AKA Spaghetti and Rigali Meatballs Recipe

Spaghetti and Rigali Meatballs aka Tauntaun Guts and Starkillers Recipe (I love the edible decor I made, so cool, but not quite an x-wing starfighter lol)

Some of you have repeatedly asked me for my meatball recipe and with Valentine's Day quickly coming upon us, it's time to post the recipe for the most romantic Italian food since Lady and The Tramp (Disney). Once in one's life, we must share a spaghetti pasta with somebody we love until our lips meet. Okay, that's the hopeless romantic in me. It's never yet happened for me, but hey, I have higher hopes for you!

Top it off with the fact, I am a horrible Italian. Yes, it's true. I don't really like spaghetti very much. I love the meatballs I make, but I am not huge on Spaghetti (unless it's covered in plentiful amounts of Parmesan and Romano). However, my kids love Star Wars Food, so it's Tauntaun Guts and Starkillers aka Spaghetti and Meatballs.  I make this dish at least twice a month to be a good mamma. Personally, I usually just take a meatball and put it on top of Sarlaac Toast aka Garlic Toast (with CHEESE and eat it that way. Mmmm!!! Speaking of which, you can find free printable Star Wars party food labels for both the Tauntaun Guts and Starkillers and the Sarlacc Toast on The Star Wars Mom website.

Levi, one of my precious sons, could never understand why other people's meatballs weren't as good as mine. He asked me what type I buy because I need to share the brand with others so they can have good meatballs, too. LOL My sweet boy should have known they were homemade, as almost everything is that our family eats. Meatloaf and meatballs were two of the first things I learned to make for dinner. However, over time I have modified my recipe to make it the way my family likes best and I hope you will do the same.

And at times, I even make my recipe a gluten-free version, so I will try to include that as well on a future post. If you like that traditional meatballs with pine nuts and raisins, I recommend you get "The Frankies Spuntino Kitchen Companion and Cooking Manual," as they are amazing cooks. I will have to make and post their cavatelli dish soon, as the males in my family think it's the best.

Star Wars Italian Food:
Starkillers Recipe AKA Rigali Meatballs Recipe

Ingredients:

Directions:

Ham Solo in Carbonara (Han Solo in Carbonite) AKA Spaghetti alla Carbonara

This is one dish that seems most Italians and Americans both enjoy in its closer to authentic version. Some enjoy adding garlic or onions to it, but for my first post regarding it, I will stick to something most purists will accept. Now being in America, I will make a few suggestions for items one is more likely to find in our grocery store. And by all means, if you want garlic or onions, go for it. My kids like it much better with garlic and extra sauce.

I live remote in the mountains. My closest store does not carry guanciale (nor does any grocery store locally). In fact, the pancetta it does carry is so thinly sliced, that it does not work well for cooking at all, it is meant for sandwiches or antipasto. If one tries to cook with it, it burns the within a minute of hitting the pan.

In Carbonara, to render the fat needed for the sauce, I must use local bacon. On the upside, we have many homesteaders and ranchers up here who raise lovely meat that I have no fears of consuming. So I do use a very beautiful, organic bacon, but you can use whatever you can locate or afford and it will still taste delizioso. 

Of course working hand in hand with The Star Wars Mom website, today's version of Carbonara is affectionately titled, "Ham Solo in Carbonara." You can find the free printable party food label on the Star Wars Mom website. I hope you enjoy this meal. Since spaghetti pasta is considered "romantic" food thanks to Disney's Lady and The Tramp, this is one of our Valentine themed posts.

I would like to give a shout out of BIG THANKS to my daughter, Bethany, who has been helping me with decor and setting up/tearing down for photo shoots. She has truly been a blessing at getting this rolling. She loves decorating, so she set up the table for the Valentine's Photo Shoots and I think she did an amazing job! While you can't see a lot of it on here, you can in the Star Wars Mom post on this topic.

Star Wars Italian Food:
Ham Solo in Carbonara Recipe

Ingredients:

Sea Salt
3 large eggs, plus 3 large egg yolks, room temp
3 ounces (about 1/3 packed cup) grated pecorino Romano
3 ounces (about 1/3 packed cup) grated Parmesan
Fresh coarsely ground black pepper
2 Tablespoons olive oil
12 ounces of slab guanciale, pancetta, or bacon, sliced into pieces about 1/4 - 1/2 inch square, (depending on the meat you choose)
16 ounces spaghetti (1 box, do not use thin spaghetti for Carbonara)
1-2 cups of reserved pasta water after cooking spaghetti
Parsley, freshly minced for topping

Directions:

Lightly salt the pot of water for cooking spaghetti pasta. While I normally salt the water like the ocean for cooking pasta, this is an exception, since we are going to use some of the reserved pasta water for our sauce and we want to control how salty this becomes. Bring to a boil.

Meanwhile, in a small mixing bowl, whisk together eggs, egg yolks, cheeses, couple of pinches of sea salt and some freshly ground black pepper. Set aside.

Heat the olive oil in a large skillet over medium heat. Add whichever meat you are using and lightly fry until the fat is rendered and it begins to get crisp, but do not overcook. Leave meat in oil, and remove pan from heat.

Cook spaghetti in pot of water until al dente, be very careful not to cook any further, better less than more, as the spaghetti is going to soak up some of the sauce. Be careful to reserve a couple of cups of the pasta water before draining spaghetti.

Before draining spaghetti, reheat the pork in the skillet. Make sure to remove skillet from heat when it's hot. Add the hot spaghetti pasta to the skillet  and toss well for a minute. Then pour on some of the reserved pasta water, top with the egg/cheese mixture and stir quickly with two spoons if needed. You must work quickly to cook the eggs/cheese/water/fat into a sauce with the heat of the spaghetti and not end up with scrambled eggs. It should form a lovely, creamy sauce.

Serve immediately in pasta bowls. Top with parsley, freshly grated romano or parmesan, and black pepper.

 

Star Wars Poe Dameron's Favorite Breakfast ZepPOEle AKA Zeppole

ZepPOEle with Nutella

ZepPOEle with Cinnamon-Sugar

Another fun and exciting post. My children love zeppole for breakfast or snacks. However, in coordination with The Star Wars Mom posts for Star Wars themed food, we have renamed our favorite recipe for zeppole to Zep"POE"le.

We are quite sure this would give Poe Dameron the energy needed to do some serious piloting. How do you think he...oops, no spoilers today. Be sure to find the free printable food label for ZepPOEle at The Star Wars Mom website.


What are zeppole? Well, they are not Led Zeppelin's creation, though for some reason the name always makes me think of Zeppelin. Zeppole are an Italian fried food made with ricotta, that can be made sweet or savory. We make it sweet, sort of like a cross between fritter dough and a doughnut hole. They are this moist cake/bread like texture inside with a crisp outside. Then one can sprinkle with confectioner's sugar, roll in cinnamon & sugar, or smother in Nutella.

My kids like the cinnamon & sugar and Nutella ones the best. For me, they are nostalgic, as they remind me a bit of my Great-Grandmother and Grandmother's recipe for Rubber Necks, which came from Oklahoma.

Star Wars Italian Food:
ZepPOEle Recipe

Ingredients:

• Canola Oil for frying
• 1 cup ricotta cheese, preferably whole-milk
• 2 eggs, beaten
• 1/4 cup white sugar
• 1 teaspoon vanilla extract 
• (dash of cinnamon, optional)
• 1 dash salt
• 1 cup flour, all-purpose
• 2 teaspoons baking powder 
• Cinnamon & Sugar, Nutella, or Confectioner's Sugar for topping

Directions: 

Heat a few inches of oil in a frying pan, over med-low heat.

In a saucepan combine all ingredients. Over low heat, stir until combined (it's a batter, so it will be sticky). You are not cooking it, just warming it a bit.

Now depending on the size you want, use a teaspoon or tablespoon to drop the dough into the hot oil. I use two spoons, one to help ease the dough off the scooping spoon into the oil. Scoop as many as will comfortably fit in the pan. Fry until golden on one side and turn over. When fully golden, remove from oil onto a plate with paper-towels to drain. Then roll in cinnamon-sugar or coat with Nutella. Serve when warm or cooled, depending on preference. We like them better after they cool.

Bobanana Bread - Star Wars Boba Fett's Favorite Banana Bread

The last week I have been working on a set of graphics for free printable party food labels for my The Star Wars Mom website. Along with that is baking/cooking some of my favorite recipes. So why not post the recipes on Italiano Connection so you can find my recipes too. First up this week is Boba Fett's and our family's favorite banana bread, which we fondly call Bobanana Bread. The free printable Star Wars food label is here.

Bobanana Bread - Boba Fett Bread

My kids have been known to conspire with one another not to eat the bananas in our home so they can have this banana bread for breakfast.

In fact, when one of my sons was younger, he tried to talk the produce manager in a store into starting a sale of 2 bunches of bananas for a discounted price. The manager inquired about how many bananas he can eat in a day. My son confessed his goal for one bunch to get overripe for banana bread. The manager laughed and warned me I had a clever boy on my hands.

We love this banana bread as is, but some of my family love to eat it with butter smothered on it.

Click here for the free printable Star Wars Food Label.

Star Wars Italian Food:
Bobanana Bread Recipe

Ingredients:

3 overripe bananas (sprinkled with Fruit Fresh, if desired)
1 cup sugar
1/2 cup salted butter, room temp
2 eggs
1 Tablespoon heavy cream or sour cream
1 1/2 teaspoons cinnamon
(pinch of nutmeg, optional)
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder

 1/4 cup salted butter
1/4 cup white sugar
1/4 cup dark brown sugar
1/2 cup flour
2 teaspoons cinnamon

Directions:

Preheat oven to 325 degrees Fahrenheit. Butter and non-stick spray a 9X5 loaf pan or a bundt cake pan. Yes, both. It keeps it from sticking much better than just one or the other.

Mash the bananas. Add 1 cup sugar and 1/2 cup butter and combine until well mixed. Add eggs, cream, and 2 teaspoons cinnamon and again mix well.

In a separate bowl, sift together 2 cups of flour, baking soda, and baking powder. Add these dry ingredients to the banana mixture and combine only until dry ingredients disappear.

Pour banana batter into prepared pan.

In a small bowl, combine 1/4 cup butter, 1/4 cup sugar, 1/4 cup dark brown sugar, 1/2 cup flour, and 2 teaspoons of cinnamon until crumbly. Put this crumbly goodness on top of the batter and pat in lightly.

Put pan in the center of a preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean and the bread springs back a bit when lightly pressed. Take out and invert onto a plate. Quickly invert again onto another plate so the crumbly goodness is on top.
Wait until at least partially cool to slice and serve.