At Christmas….
our hearts grow
tender with childhood
memories and love
of kindred, and we
are better throughout
the year for having
the spirit to become
a child again,
at Christmastime!

Laura Ingalls Wilder

This is a hectic time of the year so I thought you would like this charming little tune to  sing while sitting at home with friends or family. It is the Italian version of Silent Night. Light a fire, think of beautiful snowflakes, enjoy some cookies and sing your heart out. In the spirit of the season, enjoy!

ASTRO del CIEL

Astro del ciel, Pargol divin, 
mite Agnello Redentor! 
Tu che i Vati da lungi sognar, 
Tu che angeliche voci nunziar, 
luce dona alle genti 
pace infondi nei cuor! 
luce dona alle genti, 
pace infondi nei cuor!

Astro del ciel, Pargol divin, 
mite Agnello Redentor! 
Tu di stirpe regale decor, 
Tu virgineo, mistico fior, 
luce dona alle genti, 
pace infondi nei cuor! 
luce dona alle genti, 
pace infondi nei cuor!

Astro del ciel, Pargol divin, 
mite Agnello Redentor! 
Tu disceso a scontare l’error, 
Tu sol nato a parlare d’amor, 
luce dona alle menti, 
pace infondi nei cuor! 
luce dona alle genti, 
pace infondi nei cuor!

CARDAMOM COOKIES

1 CUP FLOUR	¼ TSP BAKING SODA
1 TSP GROUND CINNAMON	1 TSP GROUMND CINNAMON
1 EGG	¾ CUP SUGAR
½ CUP BUTTER – melted

PREHEAT OVEN TO 350º.  GREASE AND FLOUR A FEW COOKIE SHEETS.

Yield app 5 dozen.

In a large bowl, mix together flour, baking soda, cinnamon and cardamon.  In another bowl beat egg until frothy.  Beat sugar and butter into the egg and mix well. Add the wet ingredients to the flour mixture and mix until batter is smooth. 

Drop by teaspoonfuls onto greased and floured cookie sheets. Bake for 10 to 12 minutes or until brown.

Buon Mangiata!

.

BAKED RIGATONI WITH BECHAMEL SAUCE

A great company dish because it impresses

in its simplicity while being so delicious.

1 Stick Butter – unsalted, sliced ½ Cup + 2 Tbs Flour 1 Quart Whole Milk – room temperature Pinch of Nutmeg Sea Salt and Freshly Ground Pepper

1 Cup Grated Fontina 3 – 4 Oz Pancetta – sliced and rough chopped 1 Lb Rigatoni 2 Tbs Butter – unsalted, diced

FOR THE BECHAMEL: In a small pan, cook the pancetta just until translucent. Do not let it crisp. In a 2-quart saucepan, melt the stick of butter over medium heat. Add the flour and whisk until smooth -about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from the heat and stir in the nutmeg, ½ cup Fontina, pancetta with its drippings and taste before seasonings with salt and pepper. Set aside.

FOR THE PASTA: In a large pot, bring about 6 quarts of water to a boil, add the salt and rigatoni. Stir well so that the pasta does not stick to the bottom of the pot. Continue to cook for about 5 or 6 minutes. You do not want the pasta to be too cooked because you will continue to bake it in the oven. But it should have a little softness to it. Drain the pasta and return it to the pot. Pour in the Bechamel sauce and using a wooden spoon mix it well, making sure that all the pasta is coated with the sauce. To BAKE: Into a greased 9” X 13” baking dish, pour the pasta scraping the pot to make sure you get all the cream sauce. Smooth the top and sprinkle the remaining ½ cup of Fontina overall. Dot with diced Butter and bake in the oven at 425° for 25 – 30 minutes until the top is golden brown and bubbly. When serving, pass some freshly grated cheese.

BUON MANGIATA!