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Home About Wine Chef Richie ItalianCheese ItalianWine Recipes ColdAntipasto Hot Antipasto DryPasta Fresh Pasta Risotto Polenta Gnocci Zuppa Entree Italian grill Seafood Vegetables
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Chocolate and Vanilla Strawberry Cake Chef Richie's Sinful Italian Chocoholic Cheese Cake Ray's Sicilian marmalade and ricotta delight
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These are great treats that are often afternoon Dolce in Italy. With many Italian American families our desserts are after dinner treats and special day desserts. We have desserts from the local Italian pastry shop, but most of the Dolce is from the boot itself.
Nonno Conti's Torta di Rum Nonno Conti's Pastry Shop Rum Cake With this formula, you bring the pastry shop to your Home. I made this cake over and over again. My family thought me how to make a rum cake at a young age..
For the rum syrup: Preheat oven 350o Butter and dust a 10"by 2"baking pan To make the cake: Sift the flour into a bowl, grate the lemon zest into the flour, and mix in the salt. Put the sugar and eggs in a mixing bowl. Beat the eggs to soft peaks, about 4 times in volume, and drizzle in the vanilla. Fold the flour into the beaten eggs. Simply make 1/3 of the flour snow lightly over eggs and fold the flour into the eggs-repeat the procedure 2 more times. Fill the dusted pan, and bake in the 350 d.f. Check the cake; it should be golden brown and coming away from the sides of the pan, test with a long toothpick. Stick the toothpick in the middle of the cake. It should come out clean. To make the pastry cream; Put the cornstarch into a mixing bowl. Add a 1/2-cup of milk, stir, with a spoon, to dissolve the cornstarch, and whisk in the eggs. Mix the remaining milk and sugar in a heavy saucepan over medium-high heat. Bring the milk to the scolding point and lower the heat to keep the milk warm. Whisk the egg mixture again and slowly mix it into the hot milk. Cook the mixture until the whisk leaves lacy lines in the pastry cream. Remove the cream from the heat and stir in the vanilla. Poor the pastry cream into a heat proof glass dish, cover cream with buttered wax paper, cool and store in the refrigerator. To make the rum Syrup: Put the sugar, water, orange slices, and lemon slices and cinnamon stick in a pot, and bring the mixture to a simmer. Cook for 5 minuets, remove from the heat and allow steeping to room temperature. Strain the mixture, add the rum, funnel into a bottle and store in the refrigerator. To put the cake together: With a serrated knife, slice the cake into 3 disks. Place the bottom disk of the cake onto a serving plate, drizzle the disk with the rum syrup and cover it with 1/3 of the pastry cream. Put the second disk on the cream, drizzle it with the syrup and top it with 1/3 of the cream. Put the last disk on top of the cream, drizzle it with the syrup and spread the remaining cream over the top and sides of the cake. If you wish, you can cover it all with whipped cream and decorate the cake with the whipped cream. 12 to 16 slices
For PAN di SPAGNA - Spanish Bread - Classic sponge cake 1/2 lb sugar or 1 cup sugar 6 large eggs 2 teaspoon vanilla extract 1/2 LB flour or 13/4cups cake flour (2 cups all purpose may be substituted) Zest of one (1) lemon 1/4 teaspoon salt For CREMA di PASTICCERA- Pastry Cream
Preheat oven 350 D.F. Butter and dust a 9 &1/2" by 2&1/2 "spring pan. To make the Cake: Put the sugar and eggs in a mixing bowl. Beat the eggs to soft peaks, about 4 times in volume. As the eggs are beating, sift the flour into a bowl, grate the lemon onto the flour, and mix in the salt. Slowly pour the vanilla into the beaten eggs. With a spatular, gently and slowly fold the flour into the beaten eggs. Simply sprinkle 1/4 cup of flour over eggs, light snow fall, and gently fold. Repeat the process until all the flour is evenly incorporated into the eggs. Gently put the batter into the dusted spring pan and bake. Bake for 30 minutes, and test with a long tooth pick. Stick the toothpick in the middle of the cake. It should come out clean. To make the Chocolate Filling: Sift the cake flour, corn starch and salt into a bowl. Add the eggs and a 1/2 cup of milk, Mix well with wire whip. Place the sugar and 2&1/2 cups milk into a heavy sauce pot. Scald the milk and dissolve sugar. Lower to flame to keep milk warm. Mix the flour and egg mixture again and slowly mix the egg mixture into the hot milk. Cook and stir until the wire whip leaves grooves in the cream. Remove the pot from fire, and mix in the vanilla and the butter. For the chocolate and vanilla strawberry cake, pour 1/2 of the cream into a storage pan and mix 1 oz. of unsweetened chocolate into the remainder of the 1/2 cream and stir until the chocolate is evenly distrbuted. Cover the creams with parchment paper or buttered wax paper. When cooled, store it in the refrigerator To put the cake together: Clean the straw berries. Separate 5 strawberries from the bunch, and slice the rest of the strawberries. Put the berries aside. To make two layer cake, Slice the top third (1/3) of the cake off and slice the bottom in half. Now you should have three equal portions of cake. Sprinkle the bottom 1/3 of the cake, on both sides with the sherry. Top the wet bottom layer the strawberry preserve, spread the chocolate cream over the preserve, and place the sliced strawberries over the cream. Sprinkle the second layer of cake with the sherry, and place it on top of the first layer. Spread the preserve over the second layer. Cover the second layer with the vanilla cream and spread the sliced strawberries over the cream. Sprinkle the top layer with the sherry. Place the last layer of cake on top. Place the cake in the refrigerator to set. While the cake sets make a chocolate ganache. Crema Ganach - Chocolate Topping
In a small pot, place the heavy cream on the stove over medium heat. Mix the sugar and cocoa in a bowl. When the cream scalds, close the fire, mix in the butter and the vanilla. Wait 5 minutes and mix the cream into the sugar mixture. Whip the cream, sugar, and cocoa smooth. Pour the ganache over the cake, and with a spatula spread the chocolate over the top and around the sides. Decorate the top with the remainder of the strawberries.
It was about 1984, when a friend brought me a new dolce from Italy. He called it Tiramisu. My friend said it was from Lombardy, I tasted it, and decided to make Tiramisu. I asked my 76 years father about Tiramasu. He substitutes a lady cake for lady fingers, which is Camillo culinary pastry art at its best. The Cooking of Parma For the cake:
For the filling:
To assemble:
Preheat oven to350 d.f. and dust three 9 by 1 inch baking pans. To make the cake separate the 9 eggs, put the whites into a large mixing bowl, and beat the whites to stiff peeks. Sift the flour,mix in the salt and set it a side. Set the miranged whites a side, and put the yolks into a large mixing bowl with the sugar and vanilla. Whip the yolks until they are light pale in color,and form a heavy soft peeked batter. Delicately, fold the flour into the yolks. Fold the beaten whites into the yolk mixture. Pour the batter into the pans, and bake for 30 minutes, or until a toothpick inserted in the center of a cake comes out dry. As soon as the pans can be handled, turn the cakes out on to baking racks to cool. The cakes can be baked a day in advance and kept in plastic wrap. To make the filling, Beat the eggs to stiff peeks. Place the sugar and espresso in a pan over medium heat; boil to disolve the sugar and make a syrup. Immediately wisk the hot syrup into the stiff egg whites. Refrigerate to cool. Whip together the mascapone, heavy cream, sugar and vanilla until softly peeked to make the mascapone cream. Remove 1/4 of the mixture to store in the refrigerator. When the meringue is cool, fold in the remaining mascapone mixture. To assemble the cake, place one layer of lady cake on a cake plate. ( Sometimes I dampen the lady cakes with a simple liquor syrup of 1/2 cup of sugar and 1/2 cup water boiled for 5 minutes and then 1 oz. each of coffee liquor and chocolate liquor are added.) Cover the layer with 1/4 inch of coffee filling. Repeat again with the remaining layers of cake and filling. The top layer should be just covered with the filling. Shred or grate a light covering of unsweetened chocolate over the top, and sprinkle sugar over the chocolate. Using a pastry bag fitted with a small star tube and filled with the reserved mascapone cream, decorate the edge of the cake.
When I returned from a holiday in Europe, I was determined duplicate Cousin Ida's Focaccia Dolce di Ficola. A truly simple preparation for a light dessert, that is ideal for the folks that are gluten intolerant. The Cooking of Parma
Pre heat the oven 350 degrees f, and dust two 9"x1" baking pans with butter and flour. Put the butter in a pan to melt on low low heat. As soon as butter melts take it off the heat. Put the potato flour, baking powder, lemon zest and salt in a mixing bowl and mix well. Put the eggs and sugar in another mixing bowl, and with an electric mixer, whip eggs and sugar to a stiff batter until About 4 times in volume. Continue whipping, as melted butter is drizzled into the whipped eggs. Slowly fold the flour into the egg batter (this keeps the eggs from collapsing.). Pour the cake batter into two 9"x1" dusted baking pans and bake in pre heated 350 degree oven for 30 miniutes. To test the cake, insert a long toothpick into the middle of the cake. If the toothpick comes out clean it is baked. Turn the cakes out of the pans. Cool, and dust the tops with powdered sugar. To make Pasta Frolla crust
For the filling:
Preheat oven 400 degrees To make the crust: We have enough pasta frolla for an attractive latice design. Place dry ingredients into a mixing bowl. Add shortening and with fingertips break shortening into lumps the size of cherries. Add the egg yolks and liquid ingredients. Mix and work into a smooth ball. Do not overwork or knead. This dough must rest before baking. Most people put the dough in a cool area or refrigerator to rest for at least twenty minutes. What I often do is roll out the dough and line a baking pan with the dough and let it rest in the pan. This procedure can be done a day or so in advance and refrigerated. Dust a spring pan with butter and flour and roll out the dough about 1/8 of an inch thick. Line the dusted pan with the dough and cut away the extra dough. If you wish to make a lattice roll out the extra dough to make the lattice. I prefer to fold over the extra dough. To make the filling: Place ricotta, mascapone, cocoa, sugar, cornstarch, salt and vanilla in a large mixing bowl - whip a little and fluffy. Beat the whole eggs to soft peaks, about three times in volume. Mix the chocolate nuggets into the mascapone mixture, add the eggs by folding the eggs into the mascapone mixture. Pour the mixture into the pan lined with the pasta frolla. Make the lattice if you wish and paint with an egg wash. Bake in the preheated oven for one hour. A toothpick test should reveal a moist center. Allow the cake to cool about ten minutes before releasing the spring pan. Pasta for the crust, pasta frolla
Cheese Filling:
Make the Dough: We have enough pasta frolla for an attractive lattice design. Place dry ingredients into a mixing bowl. Add shortening and with fingertips or machinery break shortening into lumps the size of a cherry. Beat egg and add egg and liquid to dry ingredients. Mix and work into a smooth ball. Do not overwork or knead. The dough must rest before baking. As most people do, you ma put the dough in cool area to rest for at least twenty minutes. What I often do is roll out the dough and line a baking pan with it, and let it rest in the pan. This procedure can be done a day or so in advance and refrigerated. Preheat oven 375 F. Butter and dust with flour an 11 by 1 inch spring tort pan, and Roll out 2/3 of the dough top an eighth of an inch or so thick, line the dusted spring pan with the dough , and cut away the extra dough. Set aside to rest. Roll out the rest of the dough and make the lattice, and set aside on a plate. Place the ricotta into a large mixing bowl and add the sugar, potato flour, vanilla. Whip a little fluffy, and set aside. Beat the whole eggs to very soft peaks, about 2 to 3 times in volume. Place the pine nuts on the ricotta mixture, and Fold the eggs and the pine nuts into the ricotta mixture. Pour the ricotta mixture into the pan lined with dough. Make a lattice on top of the tort, and bake in the pre heated oven until golden brown about ¾ of an hour. A toothpick test should reveal a moist center.
Italians lave there fruit torts. It appears as if we always have one in the house. For the crust:
Apple filling:
Prepare one recipe pasta frolla with chestnut flour, place in a cool place to rest. Pre heat the oven 400 d.f. and dust a 10 inch baking spring pan. Peel, core and slice the apples and put into a large mixing bowl. Add the sugar, cinnamon, nutmeg, and corn starch, and mix well. Roll out the dough and place it in the dusted spring pan. Make sure the dough is snug to all corners. Fill the empty shell with the apples and fold any excess shell over fruit. Bake at 400d.f for one hour. Heat apricot glaze. When the torte is baked, paint the fruit with the apricot A true all time favorite, yet so simple. Bring a quart of water to a boil and put the peaches in the boiling water for 30 seconds to loosen the skin. As soon as the peaches are cool enough to handle, remove the skin, cut in 1/2 and remove the pit. Put the water, sugar and vanilla bean in a pot and cook for 5 minutes to make syrup. Poach the peaches in the syrup for 10 minutes or until tender- cool. * To serve: Put a scoop of vanilla ice-cream in a bowl, (silver or crystal is elegant) put 2 peach halves on top and cover with 2 tablespoons of melba sauce-if you wish, top with whipped cream. Some cooks use preserved or canned peaches. My Sicilian cousins dessert. It is fantastic, yet so simple. Serves 4 to 6 Turn the ricotta into a fine strainer, and place over a bowl to drain. Cover the bowl with plastic wrap and refrigerate over night to drain. To serve, invert drained ricotta onto a plate, and cover with the marmalade.
A very straightforward satisfying dessert. Put a 1/4-inch of water into a 2-inch deep baking pan. Spread butter all around 6 custard cups. Pre heat oven 350 deg, Cut up the berries and place in a heavy saucepan with 1/4 cup of sugar. Over medium heat, melt the sugar into the berries. Pour the sugar/berry mixture into custard cups. Beat the sugar, the eggs and the vanilla together, and mix them into the cooled scalded milk. Pour the egg and milk mixture over into the custard cups, and place the cups into the watered baking pan. Cook in the preheated oven for about 45 minutes or until an inserted toothpick comes out clean. Allow the custard to cool, and invert on to serving dishes. The custard can be kept in the cups and refrigerated for a couple of days
Pears Sautéed in Cognac
Wash pears, slice into
sixths and remove pits and core. Gently rinse berries.
Assorted Berries and Zabaione A favorite that is often served at fancy banquets with strawberries For the zabaione Wash the berries in cold water, and drain them well in a colander. Place the berries in a 2 pint pretty bowl, or individual fruit dishes. For the zabaione TOP
Sorbetta is truly light and refreshing. Apple sorbet is soothing "digistivo" digestive aid after a hearty nourishing meal.
Clean, pare, peel and slice apples. Place apples, sugar, and water in a pot, and put it on a medium fire. cover and slow boil until apples are soft. If liquid becomes absorbed, add more water. To soften apples, add brandy and simmer one minute. If you flambe', O.K. When flambe' subsides add the Amaretto, sizzle, and take it off the fire. Allow the apples to cool. Puree in a food processor. Mix in the almond extract. Whip the white of egg to stiff peaks, and fold into the apple mixture. Place the apple mixture in an ice cream machine. Follow instructions for the machine. Transferred the frozen sorbetta to a container, and store overnight in the freezer. For all practical purposes, granite is a crude rough granny sorbet. Better yet, Italian ice!
There is more than one way of skinning the ice; also the graininess may be controlled.
Granite may be served immediately or place in the freezer to firm up. With a little effort, the granite may be molded.
LEMON GRANITE' WITH LEMONCELLO
Risotto di frutta Dolce Sweet Risotto with fruit Italian's risotto seems to be endless, and this one is dolce- sweet-a dessert.
Melt the butter in a heavy saucepan over medium heat. Add the cinnamon, and stir in the orange zest and the lemon zest. Stir in the rice, and cook until the rice is translucent with a white dot in the middle. Add half the milk and cover the pot. Cook, covered, at a low boil for seven or eight minutes, until the milk is absorbed; stir a few times to keep the rice from sticking, but otherwise keep the pot covered. Add half the remaining milk and cook the rice, uncovered, stirring occasionally, until the liquid is absorbed. Add the remaining milk and follow the same procedure. The finished risotto should be creamy, al dente; if it is not, add a small additional amount of milk, and cook a few moments longer. Remove the risotto from the fire. In a bowl beat the egg, the heavy cream and the cognac together. Return the risotto to medium heat and stir in the cream mixture; cook stirring at a slow boil for another five or six minutes. The risotto should be creamy and fruity. Serve warm.
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FOOD WINE COOK ITALIAN -- 
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