Daily Recipe Excerpt from True Tuscan!

Today’s recipe excerpt from True Tuscan is Insalata di Pesche, which is a peach salad. This truly Italian dessert is especially delicious during the warm months of summer, but will prove to be just as tasty at any point during the year. Try this recipe at home for the taste of Tuscany in your own cucina!

Insalata di Pesche
Peach Salad

This is a popular dish in summer when peaches are at their peak. Really old recipes call for poaching the fruit in the sauce, but I like marinating the fruit better; it tastes fresher to me. SERVES 3 TO 4

3 cups white wine, red wine, or Champagne
¼ cup orange juice
1/3 cup sugar
1 ½ tablespoons lemon juice
2 lemon verbena leaves or mint sprigs
4 ½ cups thinly sliced peaches

WINE SUGGESTION: The wine you used in making the salad.

1. Combine the wine, orange juice, sugar, lemon juice, and lemon verbena or mint in a saucepan, bring to a simmer, and cook for 20 minutes. Remove the pan from the heat.
2. Put the peaches in a large bowl. Pour the marinade over them and mix well. Place the bowl in the refrigerator and marinate for at least 3 hours but no longer than 24 hours. Any leftover peach salad will keep in a covered container in the refrigerator for a few days.

Daily Recipe Excerpt from True Tuscan!

COMPOSTA di CILIEGIE

Cherry Compote

I first started making compote in the United States because it was so hard to find the Italian cherry sauce, amarena fabbri, here. Now I like this desert even better than I liked that sauce! I spoon it over really good vanilla ice cream or a great cake, like Rosa’s Cake from an earlier post. I also use this same approach to make all different kinds of berry compotes.

(MAKES ABOUT 2 CUPS, Serving 2 to 4)

Ingredients

½ cup sugar

4 cups pitted Bing cherries or sour cherries

1/2 cup water

Procedure

1. In a large saucepan stir together the sugar, ½ cup water, and the cherries, bring to a low boil, and cook for 15 to 20 minutes, when the cherries start to soften

2. Remove the pan from the heat and let cool.

3. Serve!

** Any left over compote will keep in a covered container in the refrigerator for a few days**

Enjoy!

Daily Recipe Excerpt from True Tuscan!

Today’s recipe excerpt from True Tuscan is Insalata di Cocomero, which is a watermelon salad. This truly Italian dish combines the flavors of watermelon and Sambuca for a one of a kind dessert. Try this sweet dish in your very own cucina for a taste of Tuscany!

Insalta di Cocomero
Watermelon Salad

I recently found an old recipe for watermelon that called for chunks of the fruit tossed with anise seed. Inspired, I substituted Sambuca, an anise-flavored liqueur that we love in Italy. Sambuca is also good poured over melon sorbet. SERVES 4 TO 6

2 teaspoons grated orange zest
2 star anise
¾ cup Sambuca
¼ cup sugar (optional)
9 cups cubed seeded watermelon

WINE SUGGESTION: Honestly, this dessert has enough of a kick on its own!

1. Combine the orange zest, ½ cup water, anise stars, Sambuca, and sugar if using in a saucepan, bring to a simmer, and cook for 5 minutes.
2. Remove the pan from the heat and strain the syrup into a large bowl. Let cool for 15 minutes, then stir in the watermelon. Marinate for 2 hours or up to 24 hours. Serve. Leftovers will keep in a covered container in the refrigerator for a few days.

Daily Recipe Excerpt from True Tuscan!

Mangia e Bevi (Eat and Drink)

This is one of my favorite summer desserts, which was extremely popular in Italy in the 1980s. When my dad would take me to the nearby gelateria as a treat, it was always the first thing I ordered. I liked the little paper flags that the shop used as a garnish almost as much as the fruit and ice cream!

(SERVES 8)

Ingredients
1 1/2 teaspoons grated lemon zest
1/2 cup Gran Gala or other orange liqueur
1/3 cup orange juice
1/2 cup dry white wine
3 cups diced peaches
1 1/2 cups diced fresh apricots
1 1/2 cups grapes
1 cup diced plums
2 cups diced cantaloupe
1 cup quartered strawberries
1 cup blueberries
1 cup blackberries
1 cup raspberries
3 cups seeded diced watermelon
1 tablespoon chopped mint leaves
1/2 cup sugar
1 pint vanilla ice cream or sorbet of your choice - softened
1 cup heavy cream
1/2 cup cherry compote
Miniature flags or umbrellas for decoration!

WINE SUGGESTION: Whichever liqueur is left over from making the recipe

Procedure

1. Combine the lemon zest, Gran Gala, orange juice, and white wine in a large saucepan and heat over medium heat until the mixture starts to simmer.
2. Cook for 5 minutes. Remove the pan from the heat and cool the marinade for 10 minutes
3. Mix all of the fruit together in a large bowl. Cover the bowl with plastic wrap and refrigerate for 2 hours or up to 24 hours
4. To assemble, you need 8 large glasses, spoon in layers into each glass:

• 4 tablespoons fruit
• 4 tablespoons ice cream
• 2 tablespoons fruit
• 2 tablespoons heavy cream
• 1 tablespoon fruit
• 1 tablespoon Cherry Compote
• Top with a miniature flag or umbrella and Serve!

Buon Appetito,

Cesare

Daily Recipe Excerpt from True Tuscan!

Today’s recipe excerpt from True Tuscan is Brutti Ma Buoni, which translates to “ugly but tasty”. These cookies may not be the most visually appealing desserts, but they definitely are delicious. Try this recipe at home for the taste of a truly Italian dessert that will bring your meal to a sweet ending!

Brutti Ma Buoni
Ugly but Tasty

The recipe for these meringues was imported to Tuscany from Piedmont when Florence briefly reigned as Italy’s capital. In Prato, they’re considered the sister sweet to the famous cantucci. I love their light crunchiness. MAKES 100 COOKIES

5 cups blanched almonds
1 ½ cups sugar
¼ teaspoon ground cinnamon
½ cup candied fruit, finely chopped (optional)
Salt
7 egg whites

WINE SUGGESTION: Pack a box of these cookies and a bottle of Chardonnay for a perfect picnic ending.

1. Preheat the oven to 325 F. Grease two cookie sheets.
2. Place the almonds on a baking sheet and toast until lightly colored, 8 to 10 minutes.
3. In a food processor coarsely chop 2 ½ cups of the toasted almonds and transfer them to a bowl. Finely grind the remaining almonds, then add them to the coarsely chopped almonds, along with sugar, cinnamon, and candied fruit if using. Set aside.
4. Add a pinch of salt to the egg whites and using an electric mixer on the second highest speed beat to medium peaks. Fold a third of the egg whites at a time into the almond mixture.
5. Drop the batter in tablespoon scoops about 1 ½ inches apart onto the prepared cookie sheets. Bake until the cookies are golden brown, 15 to 20 minutes. Cool on racks. The cookies will keep in an airtight container for 1 to 2 weeks.

Daily Recipe Excerpt from True Tuscan!

BISCOTTI DI CIOCCOLATO

Chocolate Cookies

You wont find these cookies in any Tuscan bakery because my pastry chef at Beppe invented them! I'm sure they'd be a hit even in Lucca, since I get more requests for this recipe than almost anything else on the menu. MAKES 100 COOKIES

Ingredients

1 1/2 cups (3 sticks), butter, softened
1 3/4 cups sugar
1 tablespoon rum
2 eggs
3 cups all purpose flour
1 3/4 cups (6 ounces) unsweetened cocoa powder
1 teaspoon baking powder

WINE SUGGESTION: A Tuscan red made from Merlot, Cabernet, or Aleatico grapes would be great!

Procedure

1. Preheat the oven to 325 F. Grease two cookie sheets.
2. In a standing electric mixer fitted with the paddle attachment, cream together the butter, sugar, and rum.
3. Add the eggs, one at a time
4. When the eggs are thoroughly combined, gradually add the flour, cocoa powder, and baking powder, stopping occasionally to scrape down the sides of the bowl. Mix until the ingredients are just combined.
5. Roll the dough into 1-inch balls. Place about 3/4 inch apart on two prepared cookie sheets and bake for 5 minutes. Cool on racks. The cookies will keep in an airtight container for one to two weeks.

Serve and enjoy,

Buon Appetito!

Daily Recipe Excerpt from True Tuscan!

Today’s recipe excerpt from True Tuscan is Cenci Fritti, which means fried ribbons. This dessert is extremely popular in Italy, as it is a noted treat served during Carnevale. Try this recipe at home as a fun and tasty way to get the whole family involved in the creation of a truly Italian dessert.

Cenci Fritti

Fried Ribbons

If you’ve ever been to Carnevale (Italian Mardi Gras) in Viareggio, you’ve almost certainly had cenci. Restaurants serve piles of them dusted with confectioner’s sugar, and back when families celebrated Carnevale at home, making cenci was an all-inclusive activity, with even toddlers pitching in. MAKES 40 TO 45 COOKIES

4 cups all-purpose flour

¾ cup sugar

1 tablespoon grated lemon zest

Pinch salt

1 teaspoon baking soda

1 teaspoon baking powder

8 tablespoons (1 stick) butter, cut into pea-sized pieces

4 eggs

¼ cup Vin Santo

Vegetable or peanut oil, for frying

Granulated sugar, for dusting

Confectioner’s sugar, for dusting

WINE SUGGESTION: Asti Spumante is my choice to go with these cookies.

1. In a large bowl combine the flour, sugar, lemon zest, salt, baking powder, and baking soda.

2. Add the butter to the flour mixture. Working quickly, using your fingers, rub the butter into the flour until well combined.

3. Make a well in the flour/butter mixture and add the eggs and Vin Santo. Using your hands, start to combine the mixture into a dough. Knead for a few minutes, then cover the dough with plastic wrap and place in the refrigerator for at least 30 minutes or up to 48 hours.

4. Roll out the dough ¼ inch thick on a floured surface. Cut the dough into rectangles 1 ½ by 4 inches. In the center of each rectangle make 2 lengthwise scores, without cutting all the way through the dough.

5. Pour enough oil into a large skillet to measure 4 inches deep. Heat to 350 F. on a deep-fat thermometer.

6. Twist each dough rectangle one or two times and place immediately in the hot oil. Fry in batches about 3 to 4 minutes on each side, until golden brown. Transfer the fried dough to paper towels to drain. Dust the cookies with granulated sugar and confectioner’s sugar and serve immediately.

Daily Recipe Excerpt from True Tuscan!

Today's recipe excerpt from True Tuscan is Biscotti di Sesamo, which are sesame cookies. Italians were among the first to use sesame seeds as an ingredient in cooking, making these cookies a truly Italian treat! Try this recipe in your very own cucina for a tasty end to your meal!

Biscotti di Sesamo

Sesame Cookies

Ancient Indians thought sesame seeds were the key to immortality. The Chinese used sesame oil to light their lamps. In Italy, we just liked the way the sesame tasted and started importing the seeds from Egypt and Persia during the Roman empire. Today, sesame seeds are more common in Southern Italy than in Northern, but you can still find them in cookies like these in Tuscan bakeries. Make sure to use fresh sesame seeds, because they can go bad quickly! MAKES ABOUT 100 COOKIES

Ingredients

16 tablespoons (2 sticks) butter, softened
2 cups light brown sugar
2 eggs
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups sesame seeds, toasted


WINE SUGGESTION: Vin Santo is the way to go with these beauties. It's perfect for dipping the biscotti!


Procedure

1. Preheat the oven to 375 degrees Fahrenheit
2. In a standing electric mixer fitted with the paddle attachment, cream the butter and brown sugar.
3. Add the eggs, one at a time, beating well after each addition
4. Gradually add the flour, baking powder, baking soda, salt, and half of the sesame seeds. Mix until just combined, occasionally scraping down the sides of the bowl.
5. Roll the dough into 1-inch balls. Roll the balls in the remaining sesame seeds. Flatten the balls into 1/4 inch disks and place on greased cookie sheets, spaced one inch apart. Bake for 10 minutes. Transfer the cookies to racks to cool. They will keep in an airtight container for 1 to 2 weeks .

Daily Recipe Excerpt from True Tuscan!

Today’s recipe excerpt from True Tuscan is Gelato di Mascarpone, which is a mascarpone ice cream. Ice cream has a longstanding tradition in Italian history, and is every bit as delicious today as it was then. So try this ice cream recipe at home for a truly Italian desert that will bring a sweet ending to any meal!

Gelato di Mascarpone

Mascarpone Ice Cream

I’d always heard that Catherine de’ Medici brought the first ice cream with her o France, but sadly, this seems to be a bit of historical misinformation. Experts say that the Chinese actually invented ice cream, and it didn’t arrive until the early 1500s in Italy, where people thought it was a chemist’s party trick of some sort. It wasn’t used for food until the Neapolitans and Florentines started eating sorbet in the 1660s. Mascarpone, a rich cheese from Lombardy, makes his like a double-cream vanilla. You need an ice cream maker to make this recipe. YIELD: 1 QUART

5 egg yolks

½ cup sugar

3 tablespoons light corn syrup

2 cups whole milk

½ cup heavy cream

½ cup mascarpone

WINE SUGGESTION: I would go with limoncello, Italy’s lemony liqueur. You can even drizzle some on top of the ice cream, if you like.

1. Fill a large bowl with water and ice cubes and set the ice bath aside.

2. In another large bowl combine the egg yolks, ¼ cup of the sugar, and the corn syrup and whisk until smooth.

3. In a medium saucepan combine the milk, heavy cream, and remaining ¼ cup sugar and scald over low heat. Pour one-third of the hot milk mixture into the egg yolk/sugar mixture and whisk until combined, about 10 seconds. Immediately pour the mixture back into the pan with the milk mixture, whisking constantly. Bring the mixture back to just under a boil over medium-heat. Remove the pan from the heat and stir in the mascarpone. Transfer to a bowl.

4. Cool the ice cream mixture to 40 degrees by setting it in the ice bath.

5. Strain the mixture into the bowl of an ice cream maker. Churn for 10 to 15 minutes, or according to the manufacturer’s directions. (Or fill a large bowl with ice and nestle the bowl with the ice cream mixture on top. Stir constantly for 20 minutes, or until thick.) Serve immediately or freeze. Use within 2 days, “warming” in the refrigerator for 30 minutes before serving.

Daily Recipe Excerpt from True Tuscan!

Today’s recipe excerpt from True Tuscan is Fagioli Fritti, which is the recipe for bean fritters. Chef Casella invented this dessert recipe when he was trying to find creative ways to use up an extremely large shipment of beans. Try this truly Italian dessert at home for a delicious Tuscan ending to your meal!

Fagioli Fritti
Bean Fritters

About a year after I opened Beppe, I launched a business called the Republic of Beans to import dried beans from Italy. I stocked up on 10,000 pounds, which pretty much took up all of our office space. Beans spilled out everywhere, even from the filing cabinets. And while my bean dishes were selling well, I needed to use up the beans fast so we could at least get to our desks. When I was invited in January 2002 to cook at the James Beard House, I got a brainstorm and chose beans as the evening’s theme. From start to finish, I shoehorned beans into as many dishes as I could, including this dessert I invented – a variation on the doughnut. MAKES ABOUT 80 FRITTERS, TO SERVE 6

3 cups cooked white beans
3 eggs
2 tablespoons extra virgin olive oil
1 tablespoon rum
3 tablespoons granulated sugar
7 tablespoons plus 1 teaspoon flour
1 ½ teaspoon baking soda
Pinch salt
Pinch freshly ground black pepper
6 cups canola or peanut oil, for frying
Confectioner’s sugar, for sprinkling

WINE SUGGESTION: I like these fritters with a young Vin Santo.

1. Puree the cooked beans in a food processor until smooth. Transfer to a large bowl.
2. Stir in the eggs, olive oil, rum, granulated sugar, flour, baking soda, and salt and pepper, and combine well. The batter should be firm, but still slightly runny.
3. Pour enough canola oil into a deep fryer or stockpot to measure at least 3 inches. Heat to 350 F on a deep-fat thermometer. Drop the batter by the tablespoon into the hot oil and fry in batches until golden brown, about 4 minutes. Drain the fritters on paper towels and keep in a warm place until all the fritters are made. Sprinkle the fritters with confectioner’s sugar and serve.

Daily Recipe Excerpt from True Tuscan!

BOMBOLONCINI

You find recipes for fried dough in many cultures - In Germany, it is called krapten, in Spain, churros - and I know why so many people love it: Fried dough is deliciously crispy, not too sweet, and best while still warm. The Italian version, bomboloncini, are especially popular at the Tuscan seaside, where you can buy them from stands along the road. I'm a purist ad like them plain, but lots of my friends like slicing their bomboloncini open and spreading them with pastry cream, chocolate sauce, or perhaps a smear of marmalade.

This recipe makes about 50 two-inch doughnuts.

Ingredients

1 Teaspoon active dry yeast
2 1/2 cups flour
2 1/2 tablespoons sugar, plus more for dusting all the doughnuts
1 teaspoon salt
2 1/2 tablespoons warm milk
2 1/2 tablespoons melted butter
4 egg yolks
1 1/2 quarts vegetable or canola oil, for frying

WINE SUGGESTION: The first time I made these doughnuts, I drank them with the sparkly Piedmont rose, Brachetto d'Aqui Braeda, made by my friend, Raffaella Bologna. I've yet to find a better combination, so try to find something similar!

Procedure

1. In a large bowl, combine 1/2 teaspoon of the dry yeast with 1/2 cup lukewarm water. Let stand for 5 to 10 minutes until the yeast foams, and then stir in the 2 and 1/2 cups flour
2. Cover with plastic wrap and put in a warm place for at least 45 minutes, or until the dough has doubled in size
3. In the bowl of a standing electric mixer, combine the remaining 2 and 1/2 cups flour, sugar, salt, and the remaining 1/2 teaspoon yeast. Stir to combine well
4. Using the paddle attachment on slow speed, beat in the warm milk and melted butter
5. Add the yolks one at a time, beating until the dough is smooth and homogenous. Then cover with plastic wrap and let stand in a warm place for 45 minutes
6. Using the electric mixer, combine the two balls of dough into one. Break off a piece of dough about the size of a softball and roll it out 1/2 inch thick on a clean, floured work surface. Cut out the doughnut rounds using a 2 inch cookie cutter. Place the rounds on a baking sheet with plenty of room in between, about 15 per sheet. Repeat until all the dough has been cut Let rounds rest for at least 15 to 20 minutes, or until they have tripled in size.
7. Pour enough vegetable oil into a deep fryer or stockpot to measure at least 3 inches. Heat to 325 degrees Fahrenheit on a deep fat thermometer. Fry the doughnuts in batches, about 5 to 10 minutes per batch, until they are golden brown and very puffy. Drain on paper towels and keep in a warm place until all doughnuts are cooked. Toss the doughnuts in sugar while still warm and serve.

Buon Appetito!

Daily Recipe Excerpt from True Tuscan!

Today’s recipe excerpt from True Tuscan is Panna Cotta al Limone, which is my recipe for Meyer Lemon Panna Cotta. This gelatinous dessert is a truly Italian treat that will provide any meal with a sweet ending. Try this dessert in your own kitchen for a taste of the lighter side of Tuscan cuisine!

Panna Cotta al Limone

Meyer Lemon Panna Cotta

While flan and panna cotta have similar pudding-like textures, they’re made a little differently. Both are cooked on the stove, but flan uses eggs as a thickener, while panna cotta, or “cooked cream”, relies on gelatin. Italians, myself included, are partial to panna cotta, but I enjoy mixing things up a little and add Meyer lemon juice, which gives the dessert a nice zing. Serve it with a slice of candied lemon peel on the side. SERVES 8

3 sheets gelatin (available in specialty stores)

2 cups heavy cream

1 cup sugar

1 cup minus 2 tablespoons plain whole milk yogurt

1 cup minus 2 tablespoons sour cream

2 tablespoons Meyer lemon juice (if not available, use regular lemon juice) and an extra teaspoon sugar

¾ tablespoon grated Meyer lemon zest

Nonstick cooking spray

WINE SUGGESTION: I like Florus Moscadello from Castello Banfi with this. It picks up on the tangy lemon of the dessert.

1. Fill a bowl with cool water. Add the gelatin sheets and let soften.

2. In a medium saucepan bring the heavy cream and sugar to a boil. Remove form the heat. Remove the softened gelatin sheets from the water and add them to the hot cream. Stir to dissolve.

3. Stir in the yogurt, sour cream, Meyer lemon juice, and zest.

4. Coat the inside of eight 6-ounce ramekins with nonstick spray, then fill the ramekins with the lemon mixture. Refrigerate for at least 2 hours or up to 2 days.

5. To serve, unmold each ramekin on a dessert plate and top with a fresh fruit of choice.

Today's Special Dessert Recipe

Torta di Rosa

(Rosa's Cake)

This was my mother's favorite cake to make when I was little, and I loved it. Now it is one of my daughter's favorites as well. One bit of important advice: make the pastry cream in advance instead of while you're waiting for the cake to cool. SERVES 10 to 12

Ingredients:

1 quart plus 1 cup whole milk

1/2 vanilla bean (or 1/2 teaspoon vanilla extract)

1 3/4 cups sugar

6 egg yolks, plus 3 whole eggs

1/2 cup cornstarch

6 ounces chopped unsweetened chocolate

3 tablespoons extra virgin olive oil

2 1/3 cups flour

1 teaspoon grated orange zest

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon vanilla extract

Wine Suggestion: When my mother made this cake, I remember that she would just continue drinking the wine that the adults had had with dinner. I would go the same route when you try out this recipe!

Procedure:

To make the pastry cream

1. In a large sauce pan, bring 3 and 2/3 cups of milk, vanilla bean, and 1/2 cup of sugar to a low boil over low heat. Remove the pan from heat.
2. In the bowl of a standing mixer combine the 6 egg yolks, corn starch, and 1/4 cup of the remaining sugar. Beat on medium speed until pale yellow.
3. With the motor running, slowly pour the hot milk into the yolk mixture, making sure it is well incorporated. Pour the mixture back into the saucepan and return to the heat. Bring to a simmer and cook, stirring constantly, until the pastry cream thickens to the consistency of yogurt. Remove the vanilla bean.
4. Spoon about 2 1/2 cups of the warm pastry cream into a bowl, cover with plastic wrap, and refrigerate until chilled, about 2 hours or up to 24 hours.
5. Add 1/3 of the remaining milk to the pastry cream in the saucepan. Add the chocolate and return the pan to the heat, stirring for 3 to 5 minutes, until the chocolate melts and blends with the pastry cream.
6. Spoon the chocolate pastry cream into a bowl, cover with plastic wrap, and refrigerate until chilled, about 2 hours or up to 24 hours

To make the cake

1. In a large bowl, beat the 3 whole eggs with a whisk. Continue whisking as you add in the olive oil, the remaining 1 cup sugar, the floour, the remaining 1 cup milk, orange zest, baking powder, baking soda, and vanilla extract.
2. Using an electric mixer, beat on low speed for about 7 minutes. (Or if you are like my mom and want to do it by hand, it will take about 10 minutes).
3. Pour the batter into the prepared cake pan and bake for 30 minutes, until lightly golden on top and a toothpick inserted into the center comes out clean.
4. Run a knife around the edges of the pan to help release the cake and invert the cake onto a rack. Slice the cake horizontally into three layers.
5. Spread the chocolate pastry cream on top of the bottom layer. Place the middle cake layer on top and spread it with the vanilla pastry cream.
6. Put the remaining cake layer on top and decorate it with any remaining pastry cream.
7. Serve and enjoy!!

Buon appetito!

Daily Recipe Excerpt from True Tuscan!

Today’s recipe excerpt from True Tuscan is Torta di Cioccolato Caldo, which is a molten chocolate cake. This truly Italian dessert has proven to be a popular choice at tables around the world, and continues to bring meals to a sweet ending. Try making this cake in your very own cucina for the delicious taste of a Tuscan dessert after dinner!

Torta di Cioccolato Caldo
Molten Chocolate Cake

Jean-Georges Vongerichten is credited with making this cake with the melting center famous. Even after all these years, when I try to take it off the menu, people complain. The quality of the chocolate is very important here; but something good, such as Valrhona or El Rey, a Venezuelan chocolate. SERVES 8

10 ounces chopped bittersweet chocolate
12 tablespoons (1 ½ sticks) butter, cut into pieces, plus more for buttering the ramekins
¾ cup confectioner’s sugar
¾ cup all purpose flour
1 teaspoon salt
2 tablespoons granulated sugar, for dusting ramekins
3 whole large eggs
3 egg yolks

WINE SUGGESTION: You can just finish off the bottle of red you opened for dinner, or if you want to be fancier, try a Massavecchia, a Tuscan wine made with the Aleatico grape that is very similar to port.

1. Preheat the oven to 350 F.
2. Melt the chocolate and butter in the top of a double boiler set over simmering water, stirring constantly, until the mixture is smooth and creamy, with a glossy finish. Remove the pan from the heat and let the mixture cool.
3. Combine the confectioner’s sugar, flour, and salt.
4. Butter eight 4-ounce ramekins and dust with the granulated sugar.
5. Beat the whole eggs and the egg yolks together with a whisk or an electric mixer until light and thick. Slowly whisk into the cooled chocolate mixture.
6. Fold the dry ingredients into the chocolate mixture until well incorporated. Fill each prepared ramekin three-quarters full with batter. Place on a baking sheet. Bake for 15 minutes. Let cool slightly, then invert each cake on a plate. When cut into with a spoon, molten chocolate should ooze out of the center of the cake.

Daily True Tuscan Recipe Excerpt!

Today’s recipe excerpt from True Tuscan is Torta di Miele, which is a honey cake. This truly Italian dessert dates back to Roman times and will bring any meal to sweet end!

Torta di Miele

Honey Cake

The Romans didn’t use much sugar because it was so expensive. Instead, for cakes like this or anything sweetening, they used honey. There were so many kinds back then, it was actually a seasonal product, with different variations available at different times of the year, and even counterfeit versions of the priciest kinds. Just good old clover honey will work here, but if you want to give this dish a richer flavor, look for chestnut honey. SERVES 6

12 tablespoons (1 ½ sticks) butter at room temperature

1 cup sugar

¾ cup honey

2 eggs

1 ½ cups flour

1 cups diced dried figs

½ cups chopped walnuts, toasted

WINE SUGGESTS: I like a red table wine like Chianti with this, or a Syrah.

1. Preheat the oven to 325 F. Butter and flour a 10- by 3 ½ -inch loaf pan.

2. In a standing electric mixer fitted with the paddle attachment cream together the butter, sugar, and honey.

3. Add the eggs one at a time and continue beating until they are incorporated.

4. Add the flour and mix until it is just combined, stopping occasionally to scrape down the sides of the bowl. Fold in the dried figs and walnuts. Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. To unmold, run a knife around the edge of edge of the pan while cake is still hot. Invert onto a cooling rack. You can serve this loaf warm or let it cool. To store any leftover cake, cover with plastic wrap and keep at room temperature.

Daily Recipe Excerpt from True Tuscan!

Today’s recipe excerpt from True Tuscan is Polenta. This recipe can be utilized to complete a number of dishes as it is a basic starting point for a number of truly Italian dishes. Try this recipe at home to finish off any tasty Tuscan recipes!

Polenta
Basic Polenta

You can make this up to an hour ahead of time. Keep the polenta warm in a covered bain marie over low heat. YIELD 8 CUPS

2 ½ cups organic cornmeal of any coarseness or quick-cooking cornmeal
1 tablespoon salt
2 ½ tablespoons extra virgin olive oil

Pour 2 ½ quarts cold water into a saucepan. Turn the heat to medium and stir in the cornmeal, salt, and olive oil. When the polenta starts to boil, reduce the heat to a simmer, and cook, stirring constantly, for 40 to 45 minutes. If lumps form, use a whisk to get them out. The polenta is ready when it has the consistency of cream of wheat. If it is too stiff, stir in a little hot water.

Daily Recipe Excerpt from True Tuscan!

Today’s recipe excerpt from True Tuscan is Dadi di Zuca, which is a Butternut Squash Dice. This truly Italian recipe can be utilized as a part of an antipasto or with a larger pork or fish dish. Try this recipe in your own cucina for Tuscan flavors that will add a new spin to the meal on your table!

Dadi di Zuca

Butternut Squash Dice

I serve this with Oven-Fried Squid. The cold sweetness of the squash sets off the crunchy calamari perfectly. This would also be good with a pork dish, or fish, or on top of a slice of prosciutto as a crostino. SERVES 6

1 pound butternut squash

2 tablespoon extra virgin olive oil

¼ teaspoon ground cinnamon

¼ teaspoon grated nutmeg

Salt

Freshly ground black pepper

2 tablespoons capers in brine, rinsed (I prefer capers packed in salt because they have more flavor, but you need to rinse and soak them in water for at least 6 hours before using.)

¼ cup Onion Dressing (recipe follows)

1. Preheat the oven to 400 F.

2. Peel and seed the squash and cut it into ¼ -inch dice.

3. Toss the diced squash with the olive oil, sprinkle it with the cinnamon, nutmeg, and salt and pepper to taste, and mix well. Spread the squash on a baking sheet in an even layer and bake for 15 minutes. Stir the squash, return it to the oven, and bake for 15 to 20 minutes, or until cooked through.

4. Transfer the squash to a large bowl, add the capers, onion dressing, and salt and pepper if needed, and toss to combine. Serve immediately or refrigerate until ready for use. If you refrigerate the squash, warm it before serving to bring out the flavors.

Salsa Di Cipolla

Onion Dressing

Yield: 1 ½ CUPS

2 cups finely chopped red onions

Pinch ground cinnamon

Freshly ground black pepper

3 tablespoons plus ½ cup extra virgin olive oil

1 tablespoon capers in brine, rinsed (I prefer capers packed in salt because they have more flavor, but you need to rinse and soak them in water for at least 6 hours before using.)

Pinch grated nutmeg

Salt

2 teaspoons finely chopped fresh marjoram

¼ cup red wine vinegar

1. Preheat the oven to 425 F.

2. In a large bowl toss the chopped red onions with the cinnamon, nutmeg, salt and pepper, and the 3 tablespoons olive oil. Spread in an even layer on a baking sheet and roast in the oven for about 30 minutes, or until golden and crispy. Be sure to stir the onions frequently to prevent burning.

3. Let the onions cool and transfer them to a large bowl. Chop the capers and add them with the marjoram, vinegar, and remaining 1 cup olive oil to the bowl. Combine well and season with salt and pepper to taste.

Upcoming World Pesto Championship!!

New York Qualifying Round Coming up January 14th!

Ciao to all cooks, professional and aspiring, aged 18 years and above. IT Chefs is hosting a World Pesto Championship, which will have a qualifying round for all New York and US based cooks coming up very soon!

Competitors will be asked to use a mortar and pestle to combine supplied ingredients, including Grana Padano, Extra Virgin Olive Oil, Ligure DOP, Fresh Basil, Pine Nuts, Sea Salt, and Pecorino DOP. The winner will be selected by a panel of renowned Chefs and culinary experts for having the best Pesto. Pesto quality will be evaluated based on manual ability, color, milling refinement, texture, and balance of taste.

To apply, please submite the following information to Info@conundrummarketing.com

• Resume
• Letter of Interest (250 words or less)
• Name
• Age
• Culinary Experience
  

The winner will have the opportunity to compete in the Finals, which will be held in Genoa, Italy in 2012. Airline tickets and accommodations will be provided.

Buona Fortuna!!

International Day of Italian Cuisine!

The International Day of Italian Cuisine is rapidly approaching! Mark your calendar as a day to celebrate Italian cuisine!

Daily Recipe Excerpt from True Tuscan!

Today’s recipe excerpt from True Tuscan is Tortino di Carciofi, which is a Tuscan Style Artichoke Souffle. This is a traditional meal that was generally made in the homes of families all over Italy. Try this dish for a truly Italian meal that will bring the flavors of Tuscany to your dinner table!

Tortino di Carciofi
Artichoke Souffle, Tuscan Style

Artichoke soufflé sounds very fancy, but this is actually a typical home-style dish housewives of a certain era used to make, most likely using aged pecorino or another sheep’s milk cheese instead of the Parmesan I suggest. (I like Parmesan because it is sweeter.) Today you are more likely to find this dish in a trattoria during spring artichoke season, when it turns up on hundreds of menus. SERVES 8
1 lemon
6 ounces (2 cups) baby artichokes (or the heart and bottom of globe artichoke or frozen hearts)
2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1 tablespoon finely chopped fresh Italian parsley
1 tablespoon finely chopped fresh marjoram (or oregano)
1 cup dry white wine
Salt
Freshly ground black pepper
9 eggs, separated
¼ cup grated Parmesan cheese, plus a little more for coating the ramekins
2 tablespoons butter, for greasing ramekins

WINE SUGGESTION: This soufflé is great as an appetizer, too, and would go well with a white wine made from Trebbiano grapes, like Baracchi.

1. Preheat the oven to 375 F.
2. Fill a bowl with water. Cut the lemon in two and squeeze the juice into the water. Add the squeezed lemon halves to the water, too. If you are using baby artichokes, peel the outer leaves from the artichoke until you reach the part where the leaves are mostly a creamy yellow. Cut the top inch off the artichoke and trim away the stem so that you are left with a golf ball-sized heart. Chop the hearts roughly and place in the lemon water. (For globe artichokes, remove the tough outer leaves and cut the artichokes into wedges. Remove the choke and the soft curly leaves above it. Chop and place in the lemon water.) Set aside. Drain before using.
3. Coat the bottom of a skillet with the olive oil. Add the garlic and sauté it over medium heat until it starts to color. Add the artichokes, herbs and wine.
4. Reduce the wine by half. Add 1 ½ cups water and season with salt and pepper to taste. Cook until the artichokes are tender and the liquid has evaporated, about 20 to 30 minutes, depending on size. Set aside.
5. In a large bowl vigorously beat together by hand the yolks, the ¼ cup Parmesan, and salt and pepper. Beat for 4 to 5 minutes, until the mixture is thick. Set aside.
6. Using an electric mixer, beat the egg white until they are opaque and very shiny white and form soft peaks. The egg whites should be able to gently hold their shape and not look dry or grainy.
7. Using a rubber spatula, gently fold one-third of the beaten egg whites into the yolk mixture. Repeat until all of the whites have been incorporated. It is important to do this step very gently, so as to not deflate the egg whites. Gently stir in the reserved artichokes.
8. Butter 8 ramekins or small ovenproof dishes and dust with grated Parmesan. Divide the soufflé base evenly among the ramekins.
9. Transfer the ramekins to a roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the ramekins. Bake for 25 to 30 minutes until the tops are golden brown. Serve immediately in the ramekins.

Daily True Tuscan Recipe Excerpt!

Today's excerpt from True Tuscan is Insalata Sette, which is Chef Casella's recipe for Seven-Bean Salad. While it may be a bit unorthodox from traditional cuisine, this simple recipe exemplifies Chef's style of making simple Italian food with a modern twist. Try this dish at home for a taste of the truly Italian cuisine that represents the food and cooking styles of Chef Cesare Casella.

Insalata Sette

Seven-Bean Salad

It's an unwritten law in Italy that you don't mix varieties of beans, whether it's chick-peas, cannellini beans, or any other variety. Don't ask me why - especially since these kinds of combinations are popular even in green salad-loving countries like the United States. I was mulling this over one day while trying to figure out how to use a new 10,000-pound shipment of beans. Then it hit me: Why not make a bean equivalent of the mixed green salad? It's hardly a revolutionary idea for a dish, but it's become for me the one that represents my simple and notch-off-of-tradition approach.

The drawback here is cooking so many types of beans simultaneously. Most people don't have seven burners the way we do in a professional kitchen. I have a couple of solutions: Either split the cooking of the beans over two days, refrigerating the portion you cook first overnight, and then completing the salad the next day. Or, the worst case scenario (in my opinion), use canned beans, rinse them well, and go from there. I don't suggest cooking different types of beans together, though, since every bean will have a different cooking time. SERVES 6 TO 8.

1/2 cup each of 7 different dried beans - preferably zolfini, corona, diavolo, cannellini, sorana, borlotti, and angelo (Almost any combination you choose will be fine; you can also use fewer types but then cook more of each. You need 3 1/2 cups total.)

14 garlic cloves

7 sprigs fresh sage

7 sprigs fresh thyme

7 sprigs fresh rosemary

Salt

3/4 cup very thinly sliced red onion

1 cup red wine vinegar

3/4 cup diced celery

3/4 cup chopped fresh Italian parsley

3/4 cup chopped fresh basil leaves

1 cup extra virgin olive oil

1 teaspoon freshly ground black pepper

1/3 teaspoon crushed red pepper

3/4 cup seeded and diced ripe tomatoes

WINE SUGGESTION: This dish makes a perfect antipasto, so serve it with a white, like Sauvignon Blanc. These days, I'm partial to Con Vento from Castella del Terroccio.

1. Pick over the beans to remove any stones or broken beans. Soak each variety of bean separately overnight in plenty of cold water. (In warm weather, store the soaking beans in the refrigerator; the heat causes them to release too much protein and shortens the salad's shelf life.)

2. Drain the beans and rinse them. Place each variety in its own pot, with plenty of water. To each pot, add 2 garlic cloves, 1 sprig each of sage, thyme, and rosemary (you can wrap in a 6-inch square of cheesecloth, if you like) and bring to a simmer. Cook the beans until soft (this will vary from 1 to 2 hours, depending on how fresh the beans are). Add salt. Let the beans cook in their cooking water.

3. While the beans are cooling, soak the sliced onions in the vinegar for at least 30 minutes. Drain, discarding vinegar.

4. Remove and discard the garlic and herb sprigs and drain the beans. In a large bowl combine all of the beans with the celery, parsley, basil, red onion, olive oil, black pepper, crushed red pepper, and salt to taste. Toss well, fold in the tomatoes, and serve. (If you refrigerate the salad, before serving, warm it for a minute or two in a skillet to bring out the flavors.)