3.5 oz. bittersweet chocolate, finely chopped1 cup whole milk4 large egg yolks1/4 cup sugar2 tablespoons marsala wine1/2 teaspoon sea salt2 tablespoon extra-virgin olive oilwalnutscandied orange peel (optional) Check step-by-step video in my youtube: Chocolate Budino Place chocolate in a medium bowl; set aside. Bring milk to a simmer in a saucepan and remove from heat. … Continue reading Chocolate Budino
Yield: 18 Check step by step video here For the cannoli pastry shell 1 3/4 cup All-Purpose flour2 yolks eggs2 teaspoon sugar3 tablespoon extra virgin olive oil½ cup Marsala For the stuffing 2 pounds ricotta, drained and processed1 cup of powdered sugar½ teaspoon cinnamon1/2 cup candied orange peel1 tablespoon orange blossom water For finishing 1 … Continue reading Cannoli Siciliani
Yield: 10 mini panettone molds for mini panettone (or muffin paper cups); available online3/4 cup raisins1 cup rum1 Tablespoon yeast 1/2 cup cup water1/2 cup sugar2 1/2 cups flour3 eggs1/2 cup sugarthe zest of an orangethe zest of a lemon1 teaspoon cinnamon4 oz butter, at room temperature1 tsp salt For the glaze melted butter for … Continue reading Mini Panettone with Raisins
This recipe is adapted from La Cucina Italiana magazine (Italian version; September 2020). olive oil to oil the pan4 eggs1 1/2 cups sugar (300 grams)2/3 cup butter (150 grams), soften3 1/4 cups flour (400 grams)1 tablespoon baking powder1/2 cup milk1/2 cup rum3 pounds apple, peeled and thinly sliced1 teaspoon vanilla2 teaspoons cinnamonjuice of 1 lemon … Continue reading Torta di Mele della Nonna (Grandma’s Apple Cake)
This recipe is adapted from "Plenty More" by Yotam Ottolenghi. This is the perfect dish to make as a main vegetarian course with a green salad or as part of a brunch menu. It is very attractive and delicious. I substitute the flour in the recipe for almond meal/flour. I also omit some ingredients I … Continue reading Cauliflower Cake
To make the pasta frolla dough Flour1 1/2 cupsSugar1/4 cupSalt1/2 teaspoonBaking powder1/2 teaspoonButter, unsalted6 tablespoons, cut into 4 piecesEggs1 large, beaten Combine dry ingredients in bowl of food processor and pulse several times to mix. Distribute the pieces of butter evenly over dry ingredients in work bowl. Pulse until very finely powdered. Add beaten eggs and continue … Continue reading Crostata di Zucchini (Zucchini Tart)
1 cup flour1 cup almond meal1/2 cup powdered sugar5 oz butter, cold and cut in small pieces1 tablespoon vanilla extract.1 egg white12 plums, halved, pitted and quartered1/4 cup water1/2 cup sugarzest and juice 1 lemon Process the 4 first ingredients until a sandy mixture forms. Add vanilla and egg white to form a dough. Cover … Continue reading Plum Crostata
Adapted from Emily Luchetti’s Fearless Baker, 2011; makes about 30 cookies 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature1 cup brown sugar, packed1/2 cup granulated sugar1 large egg1 teaspoon vanilla extract3 cups old-fashioned oats (not quick-cooking or steel-cut)1 cup All-purpose flour1 teaspoon baking soda1/2 teaspoon kosher salt2 tablespoon whole milk1/2 cup dried apricots1/2 cup walnuts Cream … Continue reading Chewy Oatmeal Cookies
For the gnudi: 1 pound ricotta3/4 cup flour, or more if needed1/4 cup grated parmesan cheese1 large egg1 pound spinach leaves1/4 teaspoon saltpepper to tastea pinch fresh nutmeg For the tomato sauce: 1 can tomatoes San Marzano (28 oz)2 tablespoons extra virgin olive oil4 cloves garlic, thinly slicedPinch of crushed hot red pepperSalt and freshly … Continue reading Gnudi (Spinach and Ricotta Gnocchi)
I love rhubarb but if you can't find it or you don't like it, you can replace it for strawberries or any other fruit. For the filling: 1 pound rhubarb, cut in 1/2 inch pieces2 apples, peeled and cut in 1/2 inch cubes3/4 cup sugar3 tablespoons flourjuice and zest of one lemon For the topping: … Continue reading Rhubarb and Apple Crisp
