Zabaglione
I decided to make my Zabaglione when I had a little help in the kitchen. Little did I know that this dessert recipe would bring on criticism from my son, the Chef-to-be. To be honest… my son is right. (this … Continue reading →
Zuppa Inglese
Zuppa Inglese is a dessert that is pound cake that’s soaking in a custard cream. Marcella says that it resembles the bread soaking in peasant soups, so that is why it is called a Zuppa. But why Inglese is in … Continue reading →
Crema – Italian Custard Cream
Pretty simple recipe, but one I put off until the last moment. Ingredients include egg yolks, flour, milk, confectioners’ sugar and lemon peel. Marcella includes some very specific directions, as usual. Most of the mixing is done off heat and … Continue reading →
Gallette – Salt and Pepper Biscuits
For our readers who speak British English, there is no sugar in these biscuits. They aren’t what Americans call cookies. They’re savory, spicy, and a perfectly delicious ending to a hearty meal. Flour, egg, olive oil, baking powder, and plenty … Continue reading →
Calabresi – Almond and Lemon Cookies
Okay, I have been totally defeated by almonds. This is my 2nd almond dessert recipe in as many weeks. I am again not happy with the final result. This time I made cookies. Marcella gives instruction for making them by … Continue reading →
Brutti Ma Buoni-Piedmontese Almond Cookies
One of the Italian bakeries “on the hill” here in town, Missouri Bakery, makes these cookies. These are always my favorite from among the many different types that they sell. I just knew them as macaroons, but now I know … Continue reading →
Ciambella – Grandmother’s Pastry Ring
This is Romagna’s version of a breakfast cake, delicious with a morning caffee latte. Right up my alley! There is a hint of lemon zest, butter, flour, sugar, warm milk eggs, and either a combination of cream of tartar and … Continue reading →
Pisciotta–Olive Oil Cake
Marcella tells us that this cake originates in the hills above Verona so I knew my fruity and delicious Garda Olive Oil would be perfect for it and it was. Actually it became the star of the dish: The recipe … Continue reading →
Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts
This was one of the desserts I was really looking forward to trying. I love cakes, and Marcella’s description made me look forward to it even more. She said this cake is a local specialty of Venice. During Venice’s trading … Continue reading →
A Farm Wife’s Fresh Pear Tart
I first made this recipe ten months in advance of the schedule. I like pears. In fact, I try to grow pears – with very limited success I should add. I was curious how a pear tart would turn out. … Continue reading →
Walnut Cake
I’ve been looking forward to this week’s post as an opportunity to evangalize on behalf of Juglans Nigra. Here in North America, where we have a tendency to believe imported food delicacies to be automatically superior, I’m proud to proclaim … Continue reading →
Almond Cake
I was very excited to make this cake. I love almonds and almond desserts. This dessert is made with ground almonds, sugar, lemon zest, whipped egg whites and just 3/8 cup of flour. All of the ingredients are gently folded … Continue reading →
Chestnuts Boiled in red Wine, Romagna Style
Back around Christmas when the chestnuts from Italy poured into the markets I picked up a pound of them so that I could make this dessert. Marcella writes about how she would nibble on these wine-stewed chestnuts while sitting next … Continue reading →
Monte Bianco
This has been a fun dish… one that comes with a story. Where should I begin? Actually, I think this story begins in Italy… In Ferarra. In This Old Post you could see where Jerry and I spent a day … Continue reading →
Zuccotto
Today’s dessert comes from Florence. It’s called Zuccotto, and is a dome-shaped dessert. It’s a very easy dessert to make, and the result is very beautiful to look at. You line a bowl with pieces of purchased pound cake that … Continue reading →