Italian
« Previous EntriesAntipasto pasta
Wednesday, February 3rd, 2010Antipasto Pasta
12 ounces linguine 3 tablespoons olive oil 4 large (5-inch diameter) portobello mushrooms, stemmed, dark gills removed, caps sliced 1/4 inch thick 6 ounces 1/8-inch thick slices Genoa salami, cut into thin strips 1 cup sliced vegetables and 6 tablespoons marinade from 16 ounce jar antipasto [...]
Limoncello-pine Nut biscotti
Wednesday, January 27th, 2010Limoncello-Pine Nut Biscotti
1 cup all-purpose flour 1/2 cup granulated sugar, plus a bit extra A pinch of salt 1/2 teaspoon baking powder 3 tablespoons cold, unsalted butter, cut into tiny pieces, plus extra for buttering the pan 1 large egg 1 teaspoon pure vanilla extract Zest of 2 large lemons 2 [...]
tiramisu
Sunday, December 6th, 2009Tiramisu
This is a very old recipe from Venice, Italy. It means “pick-me-up.”
Mascarpone Zabaglione 5 egg yolks 6 tablespoons granulated sugar 1/3 cup Marsala 1/2 cup cream 1 pound mascarpone cheese, softened to room temperature
Beat yolks and sugar in large bowl until pale and thick, about 1 minute. Add Marsala and place [...]
Ricotta cheesecake
Tuesday, December 1st, 2009Ricotta Cheesecake (Torta di Ricotta)
Posted by FootsieBear May 13, 2001
1/2 cup golden raisins 1/4 cup Grand Marnier or cognac 32 ounces ricotta cheese 6 eggs, at room temperature 1 cup granulated sugar 1/3 cup all-purpose flour 1/4 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 teaspoon vanilla extract Zest of 1 lemon Zest of [...]