TIRAMISU NO. 2 RECIPE COMING THIS WEEK!

For the homecook, making something in advance is pure heaven, especially if there is a dessert involved.  In my house, it almost never happens, since I like to prepare things fresh on the spot.  For any occasion, this second recipe for Tiramisu is a classic, traditional, recipe that's easy and simple to prepare.  After all, Italian food is not about complicated ingredients but rather fresh, wholesome ones. The most important part of this recipe is incredibly fresh eggs from the farm if you can.  Recipe coming up this week!  Get ready!

Fried Artichokes (carciofi fritti)

I was craving something truly Italian today all the way in Mississippi.  Had some drop in guests for dinner.  I always have a bag of frozen artichoke hearts on hand.  This recipe is guaranteed to fry up delicious and crunchy.  With a little squeeze of lemon, and some salt and parsley, it's the perfect appetizer or side dish.

I really love the how versatile artichokes can be.  Here in the South, you just don't find many people who know how to cook them, so they use them for decoration.  What a waste of a wonderful vegetable. I try to eat one every day when I am in Italy and they are in season.  Imagine the excitement when artichoke hearts appeared in the freezer here in the south. I just had to try it.  What you can find here  fresh on occasion  is large and spiny.  I recently found some fresh, baby, sun kissed artichokes in Memphis, TN.  I bought all they had, cooked them and placed in the freezer for future pasta and risotto recipes.   I did not think to fry them as my quantity was so limited. This method applies for frozen and fresh baby artichokes.  The only additional step involved is taking away those outer, tough, leaves and removing just a little of the choke.  Then, place them in lemon water and quickly pat them dry  before coating them for frying.

For these, check your grocer's freezer. You will be happy you did.  Here is a quick, last minute appetizer for those drop in guests or just because you are craving something to snack on with your family.  I will include both methods just in case you can find fresh baby artichokes.  Buon Appetito~

Ingredients:

one 12 oz bag of baby artichokes/ thawed and drained

one cup flour

2 eggs

one deep narrow pan for frying/artichoke will be submerged under oil while cooking

Vegetable oil 3 inches deep in your pan

salt to taste

Fresh lemon to taste / wedges to garnish

Parsley for garnish

In  a colander, drain your frozen artichokes.  Add a little salt.  Dry well with paper towels. Add your oil to your skillet and heat to med/high, being careful not to let the oil smoke or burn.  If  this happens, your heat is up to high.  Turn it down.  Do not worry to much if a little water remains on your artichoke.  Coat them with flour.  Coat them with egg and salt them slightly. Coat them with flour again.  Do not worry if they look a bit sticky.  You will be able to separate while cooking.  When the oil is hot, carefully slip in your artichoke pieces.  You will notice they will sizzle and expand some.  If they stick together, you can break them apart with a fork. When you see the edges turning golden, give them a turn.  They will turn golden again after a few minutes in the hot oil. It takes some practice.  Be careful as the oil will sometimes pop while cooking.  This is normal.  Remove from heat and drain on paper towels.  Place on a serving dish, garnish with lemon and parsley.  Buon Appetito~

Method 2/ Using fresh baby artichokes

Clean your artichokes by pulling back your outer leaves and trim off your bottoms. Cut an 1/8 of an inch of the tips, place them in a bowl of fresh water that has 1/3 cup lemon juice and a pinch of baking soda  in it.  The lemon juice and baking soda  will keep them fresh and bright green.

Quickly prepare your oil,  Drain and dry your fresh artichokes. Coat them in the same manner and fry.  Please keep in mind that your fresh baby artichoke might take additional time to cook. Keep an eye on them while cooking.  Drain on paper towels and serve.  Buon Appetito

TIRAMISU

No baking involved.  My favorite kind of dessert in Summer. I have two versions of Tiramisu.  I am not sure why this happened.  I guess in an effort to change things up just a little,  since traditional  Savoiardi cookies  are so hard to find here in Tupelo, Mississippi.   The name "Savoiardi" dates back to the 15th Century,  when it was created for the the Savoia family,  the Royal family of Italy.  The name of the cake, "Tiramisu"  translates "Pull me Up," due to the addition of espresso coffee in the cake. This light biscuit gives this dessert it's cake texture.  This version I am posting  has No Eggs.   We had the traditional recipe all the time (with fresh eggs),  and turned out fine. In an effort to make everyone happy and to lighten it up a bit, this version omits the eggs.  I am not sure when making Tiramisu in the country got so fancy and complicated, but I assure you, it's not.

For the home cook, this is quite the impressive dessert. Layers of Lady fingers, soaked in espresso, chocolate, whipping cream and marscarpone cheese,  create a luxurious, light and fluffy cake.  I traditionally make this cake in a baking dish and pile in the ingredients.  In today's version ,  I wanted to dress it up a bit.    Hope you enjoy~ Buon Appetito.

For this version: You will need to purchase to the soft, sponge like Lady Fingers. Version number 2 Tiramisu,will be coming up utilizing the traditional Savoiardi Lady fingers which are harder in texture so you will need to use the baking dish method.

Version Number 1

Ingredients:

3 packages of Lady fingers  about 36 (For this version, you need the sponge like kind)

9 inch spring form pan

2 flat baking dish (for your espresso/soaking of your ladyfingers, and one for your cocoa powder)

1 cup plus 1/2 cups of Marscarpone cheese

1/2 cup sugar

1/3 cup good quality Spanish Brandy or French Cognac

1 teaspoon vanilla extract

1 cup plus 1/2 cup whipping cream/

1 cup espresso, brewed and cooled.

unsweetened cocoa for dusting/ 8 0z of good quality Dark chocolate bar for chocolate shavings you can make with a vegetable peeler.

Sprinkle some cocoa powder into a baking dish. In another dish, pour your espresso into it.  Gently place your cookies, one at a time, (or if available in short sections of cookies),  in your cocoa powder and press down.  Then, line your pan.  This takes practice.  If you need to make an anchor on the bottom of your pan, so the cookies stay straight, you can do this by soaking some cookies in espresso and begin lining the bottom at the same time.  Keep going until completed.  Place in the refrigerator to set.

Into a bowl, cream your marscarpone, vanilla extract, brandy and sugar.  This should take a good 5 -7 minutes as your sugar must have time to dissolve.  Set aside.

Into a chilled bowl,  whip your cream with a pinch of sugar.   Gently fold your whipping cream into your marscarpone mixture very slowly.  You will notice that your whipping cream will create volume.  Gently pour about 1/4 of your mixture into your pan.  Soak some lady fingers and place on top of your whipped mixture/add some more Lady Fingers in the same manner.  When you get to the top.  Sprinkle with additional unsweetened cocoa, chocolate shavings and refrigerate, covered overnight. 

Enjoy!~ Buon Appetito!~
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RISI E BISI~(Rice and Peas, cooked in a Risotto style)

COMING SOON!!

Pasta con Le Vongole (Pasta with white clam sauce)

                           

This is my favorite Italian recipe.  I don't know why its always the first thing I order upon my arrival in Italy.   I normally do not make this dish here in Mississippi as fresh clams are not available.    Recently, frozen clams from Goose Point, WA, showed up in the freezer section of our local supermarket.   I must admit, I was temporarily intrigued.  The skeptic that I am walked on by.   While I was standing in the check out line,  I realized that I just had to give them a try.   To my surpirse,  they were delicious.  Fresh and fragrant, I couldn't believe something so delicious came out of a freezer.   They are flash frozen when caught.   The incredible flavor reminded me of sitting at one of my favorite Trattoria's in Rome, Italy enjoying this dish.   Hard to believe here in Tupelo, MS,  this comes in a close second!

Ingredients for 6 people
2 packages baby clams ( goose point, little necks etc.),   (Butter discarded from package), approx. 2 pounds, Rinsed with some fresh water.  Pat dry with some paper towels and leave to drain in sink
4-5 cloves of garlic minced (Fresh, please do not use the jar variety)
1/4 cup extra virgin olive oil
1 teaspoon red pepper flakes (optional)
1 cup white wine
1/2 cup minced parsley plus scant handful for garnish
salt and pepper to taste.
Additional 2 tablespoons salt for your pasta water
1 pound spaghetti or linguine cooked just before al dente ( About 7 minutes)

Into a skillet, large enough to fit your pasta, warm your olive oil.  It should be almost hot to touch.   Carefully saute your garlic until fragrant.   Add your clams, quick saute.   Add 2 teaspoons of salt and pepper to taste.  Keep cooking for 5-7 minutes on medium-high.   At this point, lower your heat some, add your white wine.   Raise your heat back up to medium-high and let reduce by half.     Set aside. In the meantime put your water to boil.  Cook your spaghetti or linguine until just before al dente.   Drain  and place in your skillet and raise the heat again.  Your liquid remaining in your pan from your clams will help continue to cook your pasta along and  give it fantastic flavor.  Garnish with parsley  and serve.  Garnish your plates with additional Parsley and additional olive oil.

*Please note:  If you find these clams in your local freezer they are almost always pre-cooked.   Your clams will look partially opened.  They will continue to open while you are cooking this dish.   If you are using fresh,  which is ideal for this dish, place your lid on your pan immediately and let steam open your clams.  The clam shells will extract additional liquid while cooking.     After about 3-5 minutes, remove your lid,   Add your wine and continue to reduce.  Remove some of your empty  clam shells and  Add 2 teaspoons of salt, pepper to taste).   Keep reducing.  Follow directions above for serving.   Discard any un-opened clams~ Buon Appetito
                            

PASTA WITH PORCINI, PISELLI E PANNA (Spaghetti with Porcini mushooms, peas and cream)

 For those of you who know me personally, it's no secret I could eat pasta 365 days a year.  This is a great and flavorful dish that doesn't take long to prepare at all.   I came home with a bag of Italian Porcinii mushrooms  from New York. Be sure and get the kind that cultivated in Italy.  These days there are many in the local markets and it does make a difference.    I just couldn't resist opening up and using a handful. of these for this dish.  Dried mushrooms  are soaked and reconstituted.  The intense flavor of the mushrooms adds an earthy texture to this dish.   Fresh green peas are added and cooked in  white wine and a dab of  salted whipped cream is added.  In Italy, Panna is available ready made.  I like to add just a little along with a sprinkling of Parmigiano to give this dish creaminess.  I used spaghetti  tonight but virtually any tubular shape will do. You want a pasta that will hold the sauce well.   What a great ending to a long day travelling.

Ingredients for 6 people:

4 tablespoons olive oil.

3 cloves of garlic/diced fine

1 shallot diced fne

2 handfuls Italian Porcini mushrooms

Water left from their soak (About 3 cups room temperature water)

1 cup of white wine

2 cups of fresh, green peas.  Frozen peas are fine for this dish.

1/2 pint whipping cream

one pinch of salt for whipping cream

one large pinch of salt for pasta water

one pound of Spaghetti or your favorite pasta

Soak your Porcini mushrooms in 3 cups of water for one hour.  You must do this to reconstitute them.  Drain the tiny bits of dirt and grains from your mushrooms  and reserve your water.  The water is an important part of this dish as it adds great flavor.   Your mushrooms with look and feel soft.  Cut into dime size pieces.  Heat your olive oil and add your garlic and shallot.  Saute until fragrant and your shallot looks transparent.   Add you cut mushrooms and saute.  Add you first cup of liquid.   Let reduce until your mushrooms seem to be sticking to the pan.  At this point I add several teaspoons  of salt to the mushrooms.  Add your white wine and another cup of the liquid your porcini have soaked in.  It will reduce in 5-7 minutes.  When the mushrooms are reduced, add your peas.  Add another cup of liquid.  Cook again for 5-7 minutes and let continue to reduce.  Your peas will cook and stay firm.  They will also add and interesting texture to this dish filled with flavor.   When you begin to see oil separating from the pan, remove from heat and set aside.  Into a chilled bowl, whip your cream with a pinch of salt.  Set aside in refrigerator to stay cold until ready to toss.  In the meantime cook your pasta in salted water until al dente.  Reserve about 3 tablespoons of cooking water and add to your porcini. mixture.  The starches in the water will help give this dish some added creaminess and help bind your ingredients when tossed.   Drain your pasta when al dente,  into your skillet over your mixture.  Add your whipping cream and toss.  Serve in bowls with Parmigiano cheese and  Several sprigs of parsley for garnish.

Who would not want to come home to that?  Buon Appetito!