Gumba Recipes

"Heh, come over here, kid, learn something. You never know, you might have to cook for 20 guys someday. You see, you start out with a little bit of oil. Then you fry some garlic. Then you throw in some tomatoes, tomato paste, you fry it; ya make sure it doesn't stick. You get it to a boil; you shove in all your sausage and your meatballs; heh…? And a little bit o' wine. An' a little bit o' sugar, and that's my trick."
- Clemenza

To serve 8 to 10 people:

Spaghetti Sauce Ingredients

2 tbsp. olive oil

2-4 cloves garlic, chopped

2 large (28-ounce) cans tomatoes (whole, crushed or chopped)

1 10-ounce or 2 6-ounce cans tomato paste

3 to 4 Italian sausages, grilled and sliced

1 lb. cooked meatballs (use your favorite recipe)

Dry red wine

1/4 cup sugar

Directions

1. Heat the oil over medium heat in a large pot.
2. Add garlic and cook for a few minutes. Do not let the garlic burn.
3. Add tomatoes and tomato paste. Cook for about 5 minutes, stirring continuously so that a relatively smooth consistence is reached.
4. Add sausages and meatballs. Stir until the meat is coated.
5. Add a splash of red wine, then the sugar according to taste.
6. Reduce heat to medium-low and let simmer for a minimum of 20 minutes, stirring occasionally to prevent scorching.
7. Serve by ladling over cooked pasta.
8. Enjoy!

Directions

1. Into a bowl sift together the flour, salt and sugar. With your fingers, work the wine gradually into the dry ingredients to form a stiff dough. Form into a ball, wrap in plastic and let rest at room temperature for 1 hour.
2. On a lightly floured surface, roll out the dough to 1/8-inch thickness. With a cutter, cut out rounds 5-inches in diameter. In batches, as necessary, wrap each round onto a cannoli mold, sealing the edges with egg white.
3. In a deep saute pan, heat the oil to 350 degrees F.
4. Fry the cannoli in batches until just golden brown and crisp, about 2 minutes. Drain on paper towels, let cool, then gently slip the molds from the cannolis. (Note: Shells can be made 3 days in advance and kept at room temperature in an airtight container.)
5. In a mixing bowl whip the cream. Fold in the ricotta with a rubber spatula, working until creamy. Fold in the sugar, nut liqueur, and candied fruit.
6. Place 1 cannoli shell on a flat surface. Working from either end, fill the cannoli with the ricotta filling (using a pastry bag, if desired), pressing gently to ensure that the middle is filled. Dip both ends in the melted chocolate, then into the pistachios, and place on a waxed paper lined baking sheet. Repeat with the remaining cannoli, and serve.

The Cannoli - Cannolis are a great Italian dessert and they were said to have been developed by Sicilians in Palermo, Italy. This is THE Mafia dessert of choice.

Makes 12 to 15 Cannoli

Cannoli Shell Ingredients:

Cannoli Filling Ingredients:

Directions

The Cannoli - Cannolis are a great Italian dessert and they were said to have been developed by Sicilians in Palermo, Italy. This is THE Mafia dessert of choice. Makes 12 to 15 Cannoli Cannoli Shell Ingredients:

Cannoli Filling Ingredients:

Directions

The Cannoli - Cannolis are a great Italian dessert and they were said to have been developed by Sicilians in Palermo, Italy. This is THE Mafia dessert of choice.

Makes 12 to 15 Cannoli

Cannoli Shell Ingredients: