TORTA GIANDUJA

I love it when food stirs up conversation.  I especially love it when food stirs up confrontation.  hehehe  The kind that gets you thinking, what makes this cake so much better than the classic Gianduja Torta in Italy?  I think the answer is as simple as Salt. Many classic Italian confections are missing that pinch of salt, a key ingredient in American confections. (In the States,  we tend to over use it).  I asked a pastry chef this question in Italy once a long time ago. He said it was not necessary and that was enough for me.  At the time,  I would not dare challange him, as he is well beyond my years.  However,  there are things in life quite necessary in cooking and that is the addition of Salt.  Although slight, it does help enhance the flavor of this Torta.  I hope you agree.  

This is a classic chocolate and hazelnut cake from the Piedmont region of Italy, known for many lovely things including chocolates and hazelnuts.   I must admit, it was a challenge for me.  As duplicating something wonderful, especially a dessert, stirs up lots of memories from my childhood.  Who does not remember fighting over the spoon when mom had just finished placing the cake batter into the pans? 

INGREDIENTS:

3/4 cups unsweetened good quality cocoa powder,  plus more for dusting

2 Eggs slightly beaten

1  cup Plus 1/4 cups hazelnut flour (You can use all regular flour if Hazelnut flour is unavailable).

1/2 cup regular cake flour (optional, makes your cake more dense)

1/4 cup Frangelico hazelnut liquor

1 Pinch of salt

1 Teaspoon baking soda

1 Teaspoon baking powder

1/4 cup vegetable oil

1 1/2 cup sugar

1 Tablespoon vanilla extract

3/4 cup Buttermilk

1 cups hot water

Preheat your oven at 350 degrees.  Grease a  9 inch cake pan or you may use a spring form pan.  (I like to use a cake pan since the cake should be inverted after it's cooked so the top is flat).    Dust with cocoa. Line the bottoms with parchment paper and set aside.

Sift your dry ingredients into a large bowl and mix.  Add your eggs, extract, and all the liquids, one at a time  and mix with a hand mixer for just a few minutes until incorporated and silky. It will look a deep, dark chocolate and quite thick. That is the magic of Buttermilk.

Pour into your cake pan.  Bake for 40-50 min. Bake until a knife inserted in the center comes away clean.   Let cool on a a wire rack for 30 minutes and invert onto a flat plate.  Peel away the paper and discard. Top with fresh cherries.  Sprinkle with powdered sugar.  Bet you can't have just one piece? 

Buon appetito~

~Try chocolate ganache topping made with 1 cup whipping cream and 8 oz of semi-sweet chocolate. Be sure and get good quality chocolate here as it makes a huge difference.  Heat  your whipping cream until the rim around the edge is bubbly.  Should take a few minutes on medium.  Be careful not to burn. Pour your heated cream over you chocolate and let stand a good 5 minutes. Stir until silky and shiny, about 5 minutes.  Pour over your cooled cake.    Serve with a glass of Frangelico liquor or a big glass of milk!  Buon Appetito

Another special note:  This recipe was tested with all Hazelnut flour/ all regular flour, etc.. all with very good results. If you would like to make it gluten free, use all Hazelnut flour~enjoy! It's all great! The liquor intesifies the flavor of this cake.

Oven Fried potatoes (Patate Fritte nel forno)

Let me just say it, there is no such thing as Oven Fried.  This term confuses me.  I thought "to fry" meant  to be submerged in oil right on top of your stove?   I see that it's a term used quite readily when we refer to something that looks "fried," due to it's color.  My husband and I got into a major discussion over this concept.  Why don't we just fry it in sizzling hot oil and enjoy it?  Truth be told, I prefer the oven method, cuts down on the mess, the smell, etc.   With other things going on the stove top tonight, this was a great idea.  I served it with a little Basil cream.  Recipe to follow.  I like to make my own Mayonnaise, but that would be another discussion.  

 Set the timer to one hour and the potatoes are ready.   How easy is that?

Ingredients:  I like to use red potatoes.   Mine were small. I used about a pound an a half, enough to fill a large baking sheet, Sliced thin.  

2 teaspoons salt

1 teaspoons of pepper

2 tablespoons of olive oil

one smashed garlic clove (to be removed after baking)

Large baking sheet (cookie sheet is fine)

Large bowl

Plenty of fresh Rosemary.  If you are using a Tuscan blue, leave it on it's stem, do not chop it up.  This is so you can remove the stems from your pan after the potatoes are cooked.  You will have plenty of flavor.  Keep some extra on hand for serving.

Method:  Fill your bowl with cold water (about 3/4 full)

slice your potatoes thin for french fries.  Mine were quite short, but that is because of the red potatoes size

Give them a mix in the cold water.  Let stand in cold water for 10 minutes.  You will notice the water turning a pale white.  The starchier the potato, the more profound the color will be.  Red potatoes are not as starchy some other varieties, so you just might get a slight change in color.  That is fine.   Drain and dry your potatoes well with a dish towel to remove all the residue and place on your baking sheet. 

Preheat your oven to bake/425 degrees F.

Add two tablespoons of olive oil (yes, I said two), salt, pepper, plenty of fresh rosemary  and toss with your hands.  This is typically what is done in a farmhouse kitchen.  The cook would use her bare hands  (Your best tools).  Use gloves if this concept bothers you or a big spoon.  

Assemble them in single file.  Do not worry if they are not even just arrange in a single layer. 

Bake for about 30 minutes and give the pan a shake.  30 minutes more until Golden and crispy.  Discard your darkened Rosemary springs and your garlic clove.  I like to keep my garlic clove on the bottom of my serving bowl, smells heavenly.  In Italy,  they are really called Patate al Forno.  SSShhh, don't tell my husband he won the arguement!~ Buon Appetito!

Basil cream:  One cup home-made or your favorite Mayonnaise.

a good handful of fresh basil leaves washed and cut thinly.  I like to see my basil in my cream. 

A squeeze of lemon juice

A pinch of garlic paste (to taste)

Mix and serve next to your potatoes.   I prefer a little on my Fish. 

Buon Appetito!

Apple Tart (Torta di Mele, Apple Galette)

 

You don't need a special kind of apple for this dessert.  Just use what you have on hand.  Some varities are naturally sweeter than others.  You might want to add more sugar if you are using a Granny smith variety.  I used my favorite, Pink Ladies, always on hand.  I just needed two for this 11 inch tart pan.  To coat the pastry I used fig preserves.  Lucky for me I had one last jar on hand.  Just takes a little and so worth it.   I like to use pear or apricot.  Whatever is on hand.  I don't live next to a French bakery, nor an Italian one (although doesn't everyone secretly wish for that), we have to make due. Thank goodness, my husband likes to be precise.  I would have piled them in.  Which ever way, it's all good.  I let him do the assembly.  We share the eating part.   Enjoy.

Ingredients:  One Pate Brisse  pie crust. (No sugar added)

If you must, you can use a good quality, store brand.  

Preheat your oven to 400 degrees F.

2 large Pink Lady apples (About 1 pound or so).  Use 3 if you like.  Make it as tall as you like. 

2 tablespoons melted butter

a pinch of salt

2 tablespoons lemon juice

One teaspoon Cinnamon

3 tablespoons white sugar

One teaspoon of sugar to sprinkle over the tart

Method: 

Slice, core and peel your apples.  Slice them into thin, even slices into a bowl.  Add your lemon juice.  Add your sugar, Cinnamon, salt and give it a gentle mix.   Set it aside. 

After your dough has rested in the refrigerator for 30 minutes,  gently roll it out on a floured surface into a circle.  Carefully pick it up and line your tart pan.  A non stick pan is a good investment.  Cleanup is very easy and the tart comes out easily too. 

Carefully place your pie crust onto your baking pan.  Gently press the edges with your finger.   With a rolling pin, roll over your top of your pan so your edges peel right off.  

Melt 1/2 cup of Fig Jam over a low flame.  In just seconds, it will begin to melt.  Carefully apply your jam to the base of the tart.  Start assembling your tart by place your apples in a circle, starting along the edges of your pan.  Work your way to the middle.  

 After you have finished assembly, brush with melted butter.  Butter the edges of your pastry too.  

 Bake in a preheated 400 degree oven, loosely covered, for 45-50 minutes.  You don't want the edges to darken to quickly.   Once out of the oven, let rest and serve warm with a little ice cream.  I sprinkled sliced almonds over the edges during the last 10 minutes of cooking time along with a bit more sugar.  I am afraid I ate it before I could get a good end result picture.  

Special Note:  Use an Apple that won't break down to easily when cooked.  You want to apples to stay firm some but soft after baking.

More photo's coming soon.  

Buon Appetito!

Summer Baby Peppers with Sausage and Italian Mountain Gorgonzola

 

I came across these lovely peppers at a local farmers market.  I was looking for an appetizer I could serve ahead of a grilled menu.  I had one sausage to use up, plenty of bread crumbs on hand and enough cheese to open a small shop.  Perfect!  I love recipes that turn out full of flavor, yet require very few ingredients.  You will be surprised what you can do with very little.  One sausage link?  Here is the recipe.

Ingredients:  About 12 baby peppers 

1 cup of bread crumbs

1 large sausage link.  I used pork.  Use what you like

2 teaspoons of salt

1/2 cup Parmigiano Reggiano cheese

2 tablespoons diced onions

2 tablespoons olive oil

About 2 ounces of Mountain Gorgonzola.  ( You may use any soft, cheese your like).

1/2 cup white wine (optional)

One egg

2 tablespoons diced celery leaves 

2 tablespoons diced parsley

Method:  Slice open your peppers.  Clean out the interiors of seeds and white-ish stems.  Leave the green stems intact for presentation.  Dry with paper towels and set aside.  In the meantime, heat your oil in a dutch oven or skillet to medium.   Saute your onion until fragrant and add your sausage.  Break it up and cook until brown and golden.  Add 1/2 cup of white wine and cook until liquid is evaporated.  (optional)

Let cool.

 When cooled, add the Parmigiano cheese, bread crumbs, parsley, celery, egg to the the sausage and mix well.  If you prefer to drain your sausage first, go right ahead.  Be sure and leave some fat in the pan.   Mine was quite dry.  This is an option. 

Mix well. 

Begin filling your peppers one at a time.  Make sure your mixture is quite dry.  If not, don't be afraid to add more bread crumbs. It need to be somewhat firm. 

Preheat your oven to 400F degrees/ bake.   Make appropriate temperature adjustments for convection cooking.   I like to use the cast iron skillet for this.  Use any oven proof pan that is easy to cover but not very deep. 

Stuff and top with your favorite soft cheese. 

Cover your skillet and bake for 20 minutes covered.   Turn your heat down to 375.

Remove the cover from the pan and cook for 15-20 additional minutes until your cheese in melted and the tops golden. 

Special Note:  If there are any peppers leftover you are in luck.  Eat them in a sandwich the next day or cut them up and toss with some pasta.   Nothing ever goes to waste at my house.   Enjoy and Buon Appetito!

 

Risotto with Lobster Tails

My darling husband, Alfredo, requested this delicious Risotto for his Birthday.  I usually make this at Christmas, when we can have our Lobsters flown in fresh, from Maine.  In all honesty, after an Ice storm one year and a UPS cancelled delivery for the area, I had to use plan B.   I was  surprised at what I could find at the local Sam's Club.   South African Lobster tails?  I just had to give it a try.  There was no turning back.  They are of surprisingly, excellent quality and made for a tasty Risotto.  Happy to see they are available now, all year long.    Happy Birthday Alfredo.  Here is the Recipe.  Buon Appetito~

2-4 servings

We ate this as a Main dish.

Ingredients: 

2 lobster tails, shells on (4-6 ounces each, larger if you prefer).  Just takes an extra few minutes to cook).  Be sure and defrost them first.  To do this, place them in a bowl of cold, tap water for about 30 minutes or so.  Drain and pat dry with paper towels, leaving them in the shell.

Handful of parsley

Tablespoon of salt

Large pot of water to boil (For the tails and the broth)

6 ounces of Arborio Rice

2 tablespoons of olive oil

2 tablespoons white onion

Salt and pepper to taste

2 tablespoons of butter

Method:  Place a deep pasta pot of water to boil, about 4 quarts or so.   Add a tablespoon of salt,  celery stalk, one cleaned carrot.   Bring to a gentle, rolling boil. 

In the meantime, add your olive oil to another tall, wide skillet or a pan with at least 3 inches of depth.   Your Risotto will need to cook evenly and aerate.  To do this, it must have plenty of room in the pan.  

Gently drop your lobster tails in your in your water.   Bring to another gentle boil.  

 

Cook for about 7-9 minutes depending on the size and thickness of your lobster tail.  These were quite large and required the whole 9 minutes.   Drain to an ice bath and remove the shell. Add the large shells back to the broth. Discard any small, broken pieces.  

 Dry your lobster meat and let cool in a plate until your rice is almost ready. (More about this later).   Reserve the liquid to use to cook your Risotto.   Turn the heat off and let the broth rest. 

In the meantime, saute your onion until clear and fragrant. 

Carefully add your rice and mix in the hot oil and onion.  (You may add an optional glass of white wine here and cook until evaporated and reduced).   When your rise begins to stick just a little, carefully begin adding your broth.   Carefully mix your rice with a wooden spoon, being careful not to let your rise get dry.  As the liquid evaporates keep adding more liquid.

Never leave your Risotto unattended.  Keep your heat on a slow, but steady medium low.   Stirring gently but evenly, continue this process for about 25-30 minutes.  Taste and correct for salt to your liking.   Turn the heat off and let rest.  At this point your Risotto should be well absorbed of it's liquid however still wet. 

Cut up your lobster meat and gently add.   Add your butter and mix well until your butter is melted. (I added several tablespoons of cream.  This is an option).  After a 10 minute rest, your Risotto is ready.  Do not serve it to hot.  Buon Appetito!

Special Note:  Risotto takes Practice and plenty of patience.  Give your Rice a chance to cook.   Taste your Rice after 25 minutes of cooking and begin adjusting your cooking time.  Buon Appetito!