1 tablespoon extra virgin olive oil1 onion, coarsely chopped4 large carrots, peeled and cut in 1-inch pieces2 tablespoon ginger, sliced4 cups water or chicken or vegetable stock3 tablespoons fresh parsley, chopped1/4 teaspoon nutmeg1 teaspoon fennel seedszest of 1 lemon1 tablespoon white wine vinegar2 tablespoon tomato pastesalt and pepper to taste1 tablespoon fresh basil, chopped Heat … Continue reading Carrot Ginger Soup
For the dough 1 cup flour1/4 teaspoon salt1 teaspoon granulated sugar6 tablespoons (3/4 stick) cold butter ¼ cup cold water or more (as needed). For the filling 2 1/2 pints strawberries (about 2 pounds), steam off and cut in quarters2 large stalks rhubarb (about 12 ounces), cut in 3/4 inch pieces2/3 cup plus 2 tablespoon sugar 5 … Continue reading Strawberry Rhubarb Galette
Torta Pascualina is a traditional Easter dish of Ligurian origin, in northern Italy. It is a savory tart filled with spinach, ricotta and whole boiled eggs. It is perfect for a brunch and can be served hot or at room temperature. The original recipe was made with thirty-three sheets of very thin pastry dough stacked … Continue reading Torta Pasqualina (Ligurian Easter Tart)
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
