Wednesday, December 09, 2009
Monday, November 16, 2009
- 1 cup all purpose flour plus extra for sprinkling
- 1/8 teaspoon baking powder
- 1/2 tsp salt
- 2 tablespoon sugar
- 1/4 pound (1 sticks) cold butter, diced
- 1 egg beaten
- About 100 ml iced water
- 3 tablespoon apricot preserve
- 4 medium apples (granny smith or golden delicious)
- 1/2 cup sugar
Thursday, November 05, 2009
Let it cool in a shallow pan.
Sunday, October 25, 2009
- 2 cups flour
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 1 teaspoon salt
- 3 eggs
- 1 cup brown sugar
- 1/4 cup mapple syrup
- 1 cup banana puree (about 3 bananas)
- 1/4 cup rum
- 1/2 cup extra virgin olive oil
Tuesday, September 29, 2009
Pane dei Morti
• 4 cups amaretti cookies
• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 cup almond blanched and grinded
• 1 ½ teaspoon baking powder
• Pinch salt
• 3.5 oz bittersweet chocolate
• 1 cup dried figs diced into small pieces
• 1 cup raisins soaked in warm water for 15 minutes
• 4 Egg Whites
• ½ cup White Wine
• 1/4 tsp. Cinnamon
• Powdered Sugar
Preheat the oven to 350° F.
In a double boiler, melt chocolate over low heat. Cool slightly. Crumb the amaretti to a powder and mix with the flour, almonds, sugar, baking powder and salt in a large mixing bowl.
Add the melted chocolate, wine and egg whites. Mix everything together until combined. Drain the raisins and pat dry with a towel. Add the raisins and the figs to the chocolate mixture. Knead vigorously for about ten minutes until you obtain a soft dough. Divide the dough in pieces with the shape of 4 inches long and flat oval biscuits.
Sunday, September 27, 2009
- 1 1/2 cups all-purpose flour
- 1 teaspoons baking powder
- 1 teaspoon baking soda
- Pinch of salt
- Finely grated zest of 1 lemon
- 1 cup sugar
- 3/4 cup plain whole milk yogurt
- 3 large eggs
- 1 tablespoon rum
- 1/2 cup extra virgin olive oil
In a mixer or by hand, whisk the eggs with the sugar until the mixture is white and thick. Add in the yogurt and rum. When the mixture is well blended, gently whisk in the dry ingredients. Switch to a spatula and fold in the oil. The batter will be thick and shiny. Scrape it into the pan and smooth the top.
Bake the loaf for 50 to 55 minutes, or until it is golden and starts to come away from the sides of the pan; a toothpick inserted into the center of the cake will come out clean. Cool on a rack for 5 minutes, then run a knife between the cake and the sides of the pan. Unmold and cool to room temperature i a rack.
Wednesday, July 01, 2009
Piadina is the most classic specialty from the Romagna region (Forlì-Cesena, Ravenna and Rimini) along the Adriatic coast. It is usually made with wheat flour, water, salt and lard (or olive oil) to enrich it and make it fragile and more flavorful. The dough was traditionally cooked on a testo (terracotta dish) but nowadays flat pans or griddles are commonly used.
Piadina is so popular along the Adriatic Coast that there are hundreds of specialized kiosks called piadinerie that sell warm piadinas filled with a variety of melted cheeses, cold cuts and vegetables. One of the most classic fillings is prosciutto, creamy cheese like squaquerone, crescenza or stracchino and greens like rucola (arugula) but there is also a popular sweet version with fillings such as Nutella (chocolate hazelnut spread) and jam. The variety is unlimited! Every family has their own recipe but there may be also small differences depending on the zone of production. Piadinas produced around Ravenna are generally thicker, while those produced around Rimini and the Marche region are thinner and of larger diameter.
The origin of Piadine seems to date to the 1200 BC where the Etruscan settled in the north of Italy. They used to prepare unleavened breads made with a paste of toasted, grounded wheat grains and water that was cooked on hot stones or tiles. They handed down the recipe to the ancient Romans and in most regions of Italy the unleavened bread evolved into focaccia, pizza and others yeasted bread. In the Emilia Romana piadina survived as a bread for the poor and later became popular among wealthy people and tourists. Nowadays is a symbol of the Romagna cuisine.
Makes 5 rounds
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- pinch sea salt
- 2 oz extra virgin olive oil (or 2 oz lard)
- 1 cup cold water
Combine the flour, baking soda and salt in the bowl of a stand mixer (or in a large bowl if you want to knead it by hand) and mix together.
Add the olive oil and the water, just a little bit at a time, and mix on the stand mixer with a dough hook on low speed until the dough starts to form into a ball. Increase the speed to medium, and let it knead until smooth, about 5 minutes.
Heat the griddle on medium-high to quite hot.
Divide the dough into 5 pieces, and roll each piece out to 10 inch rounds.
The discs should be about 1/8 inch thick.
and cook for about 2 minutes on each side, or until you see the little brown spots that mark when it’s done.
The piadina are best eaten warm from the griddle. When they are still warm add the filling ingredients. You can use any soft cheese or cold meat you want. I made my piadine with teleme cheese, fresh basil and coppa toscana. Yummi!
Sunday, May 10, 2009
For the dough:
- 2 1/2 cups unbleached all purpose flour
- 1 cup almonds, finely chopped
- 1 cup finely ground cornmeal
- 1 cup sugar
- zest of a lemon
- 2 egg yolks
- 1 1/2 stick of butter
- 2 tablespoon butter for the pan
For the filling:
- 1 pound of Rhubarb
- 1/2 cup sugar
- 1 tablespoon brandy
- 1 lemon juice
To make the dough: In a bowl mix the flour, the almonds, the cornmeal and the sugar. Cut the butter in small pieces and add to the flour mixture, working with your hands until small crumbs are formed. Add the yolks and the lemon zest and knead until it is completely incorporated into the mixture. The dough will not be smooth. Instead it will have a very crumbly consistency. Cover the bowl with plastic wrap and refrigerate it for at least half hour.
To make the rhubarb filling: Wash rhubarb and cut off any dry or brown spots. Slice rhubarb into 1/2 inch slices. Cook them with the sugar in a saucepan, covered, over medium heat for 10 to 15 minutes. Remove the lid, turn the heat up high and cook, stirring constantly, until you have a thick puree (about 25 minutes). Let it cool.
Assemble the cake: Preheat your oven to 360 F (180 C). Butter a 10 inch round cake pan and sprinkle half of the mixture evenly into it. Press it down in an even layer. Use a small spatula or the back of a spoon to spread the rhubarb filling in an even layer over the surface of the dough. Sprinkle the rest of the dough over the filling in an even layer. Bake the cake for about 45 minutes or until golden brown.
Sprinkle with confectioners' sugar before serving.
Tuesday, April 28, 2009
This recipe comes from one of my favorite Italian pastry chefs, Salvatore De Riso, owner of the Pasticceria De Riso in the town of Midori on the Amalfi Coast. I adapted the recipe to make it easier to assemble without compromising the wonderful lemon flavor of the mascarpone lemon cream and the limoncello syrup. Although the recipe has several components and it seems like a lot of work, the lemon cream and the lemon syrup can be made 2 or 3 days in advance and the tiramisu can be assembled very fast, 3 or 4 hours before serving it. I like to serve it with berries that are in season during spring and summer time.
Limoncello Simple Syrup
- 1 cup water
- ¾ cup sugar
- 1/4 cup Limoncello
Mix water and sugar in a small sauce pan. Bring to a boil. Turn off the heat and add the limoncello. Place in refrigerator to cool (it can be made several days in advance).
- 3/4 cup lemon juice (about 4 lemons)
- 1 tablespoon lemon zest (about 2 lemons
- 1/2 cup sugar
- 3 egg yolks
- 4 oz butter (1 stick)
- 1/4 cup limoncello
Place lemon juice, lemon zest and sugar in a sauce pan over medium heat.
Dribble a small amount of hot lemon mixture in a steady stream into the yolks while quickly whisking the two together.
Continue to dribble in the lemon mixture and whisk until you feel, with your hand, that the bowl's side or bottom has become warm or as close as possible to the liquid's temperature. Continue to add the rest of the hot liquids in a steady stream to the yolks while whisking (this process is called tempering and it is done to avoid cooking the yolks).
Cook the mixture over moderately low heat, whisking frequently, until cream is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
Stir in butter and limoncello. Transfer lemon cream to a bowl and let it cool to room temperature or below. Cover it with plastic wrap. At this point you can refrigerate the mixture for 2 or 3 days until you are ready to assemble the tiramisu.
- 1 pound mascarpone cheese (at room temperature)
- 3 tablespoon powdered sugar
- Limoncello Cream (recipe above)
- 2 cups heavy cream, whipped until soft peaks
- Limoncello Syrup (recipe above)
- 1 pound of lady finger cookies (about 30-40 lady finger cookies)
Mix mascarpone cheese and powdered sugar in a clean bowl until soft.
Friday, March 27, 2009
- 2 tablespoons dried yeast (2 packages)
- 1/3 cup water
- 1 tablespoon sugar
- 4 cups flour
- 5 eggs
- 1/3 cup extra virgin olive oil
- 1 teaspoon salt
- 4 tablespoons lard (I used butter)
- 1 teaspoon pepper
- 6 ounces pecorino Romano
- 5 ounces Parmigiano-Reggiano
Mix in stand mixer until the dough pulls away from the sides of the bowl (around 10 minutes). Add the salt and continue mixing at medium speed until the dough is soft, shiny and elastic (7-10 minutes).
Add the pepper and cheeses. Knead the dough until thoroughly combined.
Punch down the dough.
Cover with plastic wrap and let it proof until it doubles in size (around 2 or 3 hour).
Bake for 45 minutes at 400° F. Let it sit for 20 minutes before cutting and serving. It is better eaten 4 days after you make it.