LE FRESCHEZZE
Chilled
Believe me, there is nothing better than something chilled in the heat of an Italian summer. Most summer days bring temperatures over 104°F (40°C), and something chilled is always appreciated. I am sure one of the reasons I have stayed so long (as my husband is convinced) is not just for the pasta but also for the gelato, like the Cantaloupe Gelato on page 144. And don’t forget an ice-cold Lemon Cream Liqueur. Too hot for coffee? Don’t worry, a Coffee Cream Liqueur is perfect.
BUDINO AL CIOCCOLATO
Italian Chocolate Pudding
Makes 4 servings
2 cups (480 ml) 2% milk
¼ cup + 1½ tbsp (79 g) butter
¼ cup + 1 tbsp (60 g) granulated sugar
3½ oz (98 g) dark chocolate
¼ cup + 1 tbsp (31 g) all-purpose flour
Whipped cream, for serving
Pudding is one of the things that Italians do very differently than what I was used to in Canada. Italian pudding is so thick and creamy. I remember North American pudding being thinner and eaten with a spoon. This pudding is so thick I am sure I could eat it with a fork. But please don’t let that stop you from trying it, because it is a wonderful, decadent, creamy chocolate dessert.
In a small pot over medium heat, bring the milk to a boil.
In another medium pot over medium heat, melt the butter, then add the sugar and stir to combine. Add the chocolate, reduce the heat to low and let the chocolate melt. Next, add the flour and whisk to combine. Slowly add the boiling milk and simmer on low heat, stirring continuously until the pudding thickens, 2 to 3 minutes.
Rinse a Bundt pan or individual bowls with water and let it drain, but do not dry. Pour the pudding in. Cover with plastic, making sure the plastic touches the top of the pudding, and refrigerate for at least 3 hours. Carefully, remove the pudding from the Bundt pan, top with whipped cream and serve.
MOUSSE AL MASCARPONE E CIOCCOLATO
Mascarpone and Chocolate Mousse
Makes 2 to 3 servings
1 cup (241 g) mascarpone cheese
½ cup (120 ml) heavy cream or whipping cream
2 tbsp (24 g) granulated sugar
3 tbsp (21 g) unsweetened cocoa powder
Fresh strawberries and whipped cream, for serving (optional)
If you have never had mousse, well, you must try this, because Italians make it best. I love the addition of some creamy mascarpone. This is a fast and easy smooth chocolate dessert, perfect even when guests are coming for dinner.
In a large bowl, beat the mascarpone, heavy cream, sugar and cocoa powder at medium speed for 2 to 3 minutes, until light, creamy and thick. Pipe or spoon the mousse into dessert cups and top with fresh strawberries and whipped cream (if using).
CREMA DI LIMONCELLO
Lemon Cream Liqueur
Makes 3½ cups (840 ml)
1 cup (240 ml) vodka
Peel of 2 lemons (with as little pith as possible)
2 cups (480 ml) whole milk or 2% milk
¾ to 1 cup (144 to 192 g) granulated sugar
½ tsp vanilla extract
¼ cup (60 ml) heavy cream or whipping cream
Between my husband and me, I don’t know who loves lemons more. This liqueur is creamy but not too thick, with the perfect amount of tartness from fresh lemons. I love it either over ice or cold from the fridge.
In a large glass jar, combine the vodka and lemon peels. Place the jar in a dark cupboard for 9 days, being sure to stir once a day. After 9 days, strain the vodka and keep half of the lemon peels.
In a medium pot over medium heat, combine the milk and the reserved lemon peels. When the mixture starts to boil, remove the pot from the heat. Add the sugar, vanilla and heavy cream, stirring until the sugar dissolves. Let the mixture cool completely, then remove and discard the lemon peels and stir in the vodka. Refrigerate or freeze the lemon cream liqueur for 2 hours before serving.
LIQUORE ALLA CREMA ALLA CAFFÈ
Coffee Cream Liqueur
Makes 3 cups (720 ml)
1 cup (240 ml) 2% milk
¾ cup (180 ml) heavy cream or whipping cream
¼ cup (48 g) granulated sugar
¼ cup + 1 tbsp (75 ml) strong coffee
½ cup (120 ml) vodka
Italians love their espresso—morning, noon or evening—especially if you serve it as a creamy liqueur. I love coffee, and this is one of my favorite liqueurs. It’s a wonderful after-dinner drink with friends.
In a medium pot over medium heat, heat the milk and cream until warm. Add the sugar and coffee, stirring until the sugar dissolves. As soon as the mixture starts to boil, remove it from the heat and let it cool completely. When the mixture is completely cool, pour it through a strainer into a medium bowl, then stir in the vodka. Pour the liquid into a glass jar and refrigerate for at least 24 hours before serving. Serve straight-up or over ice.
SEMIFREDDO ALLA PESCA
Peach Semifreddo
Makes 6 to 8 servings
3 medium peaches, sliced, or ½ (15-oz [420-g]) can sliced peaches, drained, plus more for serving
⅓ cup (64 g) granulated sugar
1 tsp fresh lemon juice
1½ cups (360 ml) heavy cream or whipping cream
½ cup (123 g) Greek yogurt
½ tsp vanilla extract
During the Italian summer months, no-bake desserts are the answer to the heat. This recipe is a nice change from other no-bake desserts: It’s fresher, lighter, and fresh peaches perfect it.
In a small pot over medium-low heat, combine the peaches, sugar and lemon juice and stir. Bring the mixture to a boil and, with a potato masher, mash the peaches, cooking and stirring the mixture for 3 to 5 minutes. Transfer the peach sauce to a medium bowl and let it cool, then refrigerate it until cold, 20 to 30 minutes, or place it in the freezer for approximately 10 minutes.
Meanwhile, in a large bowl, whip the heavy cream until stiff, 3 to 5 minutes. Fold in the yogurt and vanilla, then gently fold in the cold peach sauce. Pour the mixture into an 8-inch (20-cm) silicone loaf pan (silicone makes it easier to remove). Cover the loaf pan with plastic wrap and freeze for at least 2 hours, or until firm.
Remove the semifreddo from the freezer and carefully unmold it from the loaf pan to a serving plate and top with additional sliced peaches.
GELATO AL MELONE
Cantaloupe Gelato
Makes 3 to 4 servings
1 medium cantaloupe, peeled, seeded and chopped
1 cup (240 ml) 2% milk, divided
¾ cup (144 g) granulated sugar
1 cup (240 ml) heavy cream or whipping cream
1 tsp vanilla extract
One of the best reasons to come to Italy? The gelato! I think one of the first small appliances I purchased when I arrived in Italy was my ice cream maker. There is nothing like homemade gelato. Gelato is creamier than North American ice cream because it has more milk and less cream. Since it is churned at a much slower rate, it incorporates less air, which leaves the gelato denser than ice cream. I made this gelato with one of the best summer fruits, cantaloupe, and was rewarded with a creamy, flavorful gelato to take away some of that summer heat.
In a blender, combine the chopped cantaloupe and ½ cup (120 ml) of the milk and blend until smooth.
In a large bowl, combine the blended cantaloupe, sugar, cream, the remaining ½ cup (120 ml) of milk and vanilla. Place the mixture in your ice cream maker. Follow the directions for the ice cream maker. (Depending on the type of machine, it can take up to 30 minutes to make gelato.) Serve immediately.
DI STAGIONE
Seasonal
Italians love food. So every season, every holiday is almost entirely surrounded by and based on food. Every holiday is heightened by homemade desserts: from Chocolate Torrone to Homemade Ferrero Rocher®, and from St. Joseph Cream Puffs to Fried Fritters. And to tell the truth, a yummy Apple Crumb Cake makes the perfect Sunday dinner dessert. In other words, the recipes in this chapter ar
e all so good, you should make them whenever you please.
TORRONE AL CIOCCOLATO
Chocolate Torrone
Makes 1 (8-inch [20-cm]) loaf
Coating
12.3 oz (344 g) dark chocolate, roughly chopped
Filling
1¾ to 2 cups (298 to 341 g) whole peeled hazelnuts
5.3 oz (148 g) milk chocolate, roughly chopped
3½ oz (98 g) white chocolate, roughly chopped
3½ oz (98 g) dark chocolate, roughly chopped
½ cup (90 g) chocolate-hazelnut spread
Have I mentioned that I am a die-hard chocolate lover? When my first Christmas arrived in Italy and I had my first taste of torrone, I knew I was in the right place. This chocolate torrone is creamy, delicious and full of hazelnuts. When you make your own, you don’t even have to wait for Christmas.
To make the coating, place the dark chocolate in a medium heatproof bowl over a small pot of water over low heat (making sure the water does not touch the bowl). Melt the chocolate, stirring often, until smooth. Remove the bowl from the heat and coat an 8 x 4-inch (20 x 10-cm) silicone loaf pan. (If you don’t have a silicone pan, line a traditional loaf pan with parchment paper.) Swirl or brush the chocolate to coat the loaf pan evenly; make sure to drain any extra chocolate back into the bowl. Place the loaf pan in the freezer for approximately 15 minutes, or until the chocolate coating is firm. Remove the loaf pan from the freezer and coat the pan one more time. This time, place the loaf pan in the refrigerator to chill while you prepare the filling.
To make the filling, place the hazelnuts in a large skillet over medium heat and toast the hazelnuts for approximately 2 minutes, occasionally stirring so they don’t burn. Transfer the hazelnuts to a small bowl to cool.
Combine the milk chocolate, white chocolate and the dark chocolate in a medium heatproof bowl over a small pot of water over low heat (making sure the water does not touch the bowl). Melt the chocolates, stirring often, until smooth. Once the chocolates are melted, remove the bowl from the heat and stir in the chocolate-hazelnut spread until smooth. Fold in the hazelnuts.
Remove the loaf pan from the fridge, pour in the hazelnut filling and refrigerate the torrone for approximately 30 minutes. Remove the loaf pan from the fridge and cover the top with the leftover melted dark chocolate coating. Cover the loaf pan lightly with foil and refrigerate the torrone for 3 to 6 hours. Before serving the torrone, remove it from the loaf pan and slice or chop into pieces.
FERRERO ROCHER® FATTO IN CASA
Homemade Ferrero Rocher®
Makes approximately 19 chocolates
1 (6-oz [168-g]) package hazelnut wafer cookies, crushed
½ cup + 2 tbsp (112 g) chocolate-hazelnut spread
19 whole hazelnuts
5 oz (140 g) milk chocolate, melted
1 to 1¼ cups (116 to 145 g) finely chopped hazelnuts
If Italy had a national chocolate, it would have to be Ferrero Rocher®; this is what they call a bomba: a whole hazelnut nestled in a creamy hazelnut filling, dipped in melted chocolate and rolled again in finely chopped hazelnuts. It is sort of like a truffle but so much better, and it’s the perfect chocolate for the holidays.
Line a 10 x 14-inch (24 x 10-cm) baking sheet with parchment paper.
In a medium bowl, use a fork to combine the cookies and add the chocolate-hazelnut spread (if the spread is too firm, heat it in a bowl over a pot of boiling water until it is easier to spread). Cover the bowl with plastic wrap and freeze the cookie mixture for 15 to 20 minutes, or until firm.
When the cookie mixture is firm, use a teaspoon to scoop out a heaping spoonful. Flatten the mixture slightly with the palm of your hand, and place one whole hazelnut in the middle of the mixture. Cover the hazelnut with the mixture by forming it into a ball. Place the ball on the prepared baking sheet and repeat this process. If the mixture becomes too soft as you work, refreeze the cookie mixture after every third ball and rinse your hands in cold water. Once all the balls are formed, place the baking sheet in the freezer for 30 minutes.
Remove the baking sheet from the freezer and, using a toothpick or fork, dip the balls in the melted chocolate and roll them in the chopped hazelnuts. Freeze the chocolates once again for 30 minutes before serving.
BIGNÈ DI SAN GIUSEPPE
St. Joseph Cream Puffs
Makes 6 large or 10 to 12 small cream puffs
Pastry Cream
¾ cup (180 ml) 2% milk
¼ cup (60 ml) heavy cream or whipping cream
½ tsp vanilla extract
2 large egg yolks
⅓ cup (64 g) granulated sugar
2½ tbsp (23 g) cornstarch
Puffs
½ cup + 3 tbsp (165 ml) water
1½ tbsp (23 ml) 2% milk
Pinch of salt
½ cup + 3 tbsp (157 g) butter, cut into pieces
1 cup (100 g) all-purpose flour, sifted
4 medium eggs
Powdered sugar, for dusting
In Italy, Father’s Day is celebrated on St. Joseph’s birthday, March 19, and everyone celebrates by either buying a few cream puffs from their local bakery or making them at home and sharing them with their father or grandfather. These are one of those desserts that look more difficult than they really are, but give them a try—the taste is light and the Italian pastry cream filling is delicious.
Preheat the oven to 400°F (204°C), and line a 10 x 14-inch (24 x 10-cm) baking sheet with parchment paper.
To make the pastry cream, stir together the milk, heavy cream and vanilla in a medium pot over medium-low heat. Bring the mixture to a boil, and as soon as the mixture starts to boil remove it from the heat, stirring to combine. Let the mixture cool slightly.
In another medium pot, whisk together the egg yolks, granulated sugar and cornstarch. Slowly add the milk mixture, stirring rapidly to combine. Place the mixture over medium-low heat and stir constantly until the mixture thickens, 10 to 15 minutes. Pour the pastry cream into a medium bowl, cover the bowl with plastic (making sure the plastic is touching the cream) and refrigerate for 1 hour.
While the pastry cream is chilling, make the puffs. In a medium pot over medium heat, combine the water, milk, salt and butter. Heat the mixture until it is hot but not boiling. Remove the pot from the heat and add the flour, mixing very quickly until the mixture stops sticking to the sides of the pot and settles on the bottom, 30 to 60 seconds. Place the mixture in another medium bowl and beat a few seconds to cool it down. Add 1 egg at a time, beating at medium speed between each addition. The batter will resemble thick cream. Place the batter in a pastry bag with a large round tip (or you could you a large spoon) and make 6 mounds on the prepared baking sheet (or 10 to 12 smaller mounds if you wish).
Bake the puffs for 20 to 25 minutes (15 to 20 minutes for smaller puffs), until golden. (Do not open the oven door before 20 minutes have elapsed.)
Let the puffs cool completely before cutting them in half. Fill them with the pastry cream. Dust them with powdered sugar before serving.
LA SBRICIOLATA DI MELE
Apple Crumb Cake
Makes 1 (8-inch [20-cm]) cake
Crumb Crust
2½ cups (250 g) all-purpose flour
½ cup (96 g) granulated sugar
2 tsp (8 g) baking powder
Pinch of salt
⅓ cup + 3 tbsp (119 g) cold butter
1 large egg
Filling
3 medium Golden Delicious, Fuji or Gala apples, roughly chopped
Juice of ½ lemon
1 tbsp (12 g) granulated sugar
1 tbsp (9 g) brown sugar
1 tsp ground cinnamon
2 tbsp (28 g) butter
You can never go wrong with a crumb cake, especially if it’s an apple cake. I make this more times than I care to admit. It is so good, and nothing can beat that amazing aroma of apples and cinnamon. This cake is all of my favorite ingredients in one dessert.
Preheat the oven to 350°F (177
°C), then grease and flour an 8-inch (20-cm) cake pan (preferably a springform pan).
To make the crumb crust, whisk together the flour, granulated sugar, baking powder and salt in a large bowl. Add the butter and, using a pastry blender or fork, combine the ingredients until the mixture is crumbly. Add the egg and, with a fork, mix only until just combined—the mixture must still remain crumbly. Set aside.
To make the filling, mix together the apples, lemon juice, granulated sugar, brown sugar and cinnamon in a medium bowl.
In a large pot over medium heat, melt the butter. Add the apple mixture and simmer over low heat for 5 to 6 minutes, or until the apples are tender but not mushy, stirring occasionally so the apples do not burn. Set aside.
Spoon approximately two-thirds of the crumb mixture into the prepared cake pan, then evenly spoon the apple mixture on top and sprinkle with the remaining one-third of the crumb mixture.
Bake the cake for 30 to 40 minutes, or until it is lightly golden on top. Let the cake cool and serve with vanilla ice cream, if desired.
CHIACCHIERE DI CARNEVALE FRITTE
Fried Fritters
Makes approximately 50 fritters
1 large egg
1 tbsp (12 g) granulated sugar
1 tbsp (15 ml) Grand Marnier (or orange juice)
Authentic Italian Desserts Page 7