Tag: Recipes

Italian

Pastina (Italian Penicillin)

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Pastina is a classic recipe for when you are feeling sick or cold. It is ideal for older people or children, as well, because it is easy to digest. It isn’t meant to be fancy or heavily seasoned. Instead, rely on the simple flavors to comfort you. It feels silly to add the recipe here because it is so simple, but I have had a few people ask me for the recipe. The beauty is that it is ready to eat in ten minutes with ingredients you usually have on hand:)

You will need:

  • 2 cups chicken broth (bone broth preferred)
  • pinch of salt
  • 3/4 to one cup of pastina (or very small pasta like orzo)
  • 1 tbsp butter
  • 1/4 grated Parmigiano Reggiano

Steps:

  • Bring the broth and salt to a rolling boil.
  • Add the pastina and cook for 8 minutes. Most of the liquid should be absorbed. I stir constantly because it tends to stick to the bottom as it absorbs.
  • Once the pastina is cooked, stir in the butter and the freshly grated parmesan cheese. Make sure the parmesan is good quality. Sometimes, if I feel fancy I might put a scrunch of black pepper.
  • Sprinkle some extra grated parmesan on top, and enjoy.
Dark Chocolate & Orange Biscotti
Baking · Dessert · Italian

Dark Chocolate & Orange Biscotti

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Here is an alternate to the classic Almond Biscotti that is sweet and decadent. Before the purists chase me down, I know this isn’t canon, but it is great regardless. The brown sugar makes this texture a bit softer than a classic almond biscotti. If you do not have Grand Marnier, feel free to substitute with a dash of orange juice.

Time: 3 hours (including chilling & cooling). Actual assembly time is around 30 minutes.

Yield: 3 dozen

You will need:

  • 1 cup brown sugar
  • 2 3/4 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup slivered almonds, unsalted & lightly toasted
  • 2 tbs  orange zest (two small oranges or 1 large)
  • 1 stick of unsalted butter, melted
  • 3 large eggs
  •  3 tbs Grand Marnier
  • 1 tsp vanilla extract
  • Dark Chocolate chips (Milk chocolate is also fine)

Step one:

  • Preheat oven to 350 degrees.
  • Layer almonds on a sheet pan and toast for 3-5 minutes. Check the almonds every minute to ensure they do not become overcooked – the color should be very light brown. Cool.

Step two:

  • Blend melted butter, sugar, Grand Marnier, and vanilla extract in a large bowl.
  • Add eggs.
  • Stir in flour, baking powder, and salt until just combined.
  • Stir in almonds.

Step three:

Chill the dough for 30 minutes to ensure that it is easier to work with.

Step four:

  • Wet your hands (this makes shaping easier) and halve the chilled dough and form 2 loaves on an ungreased large baking sheet.
  • Bake until pale golden, about 30 minutes.
  • Allow the loaves to cool for five minutes on the baking sheet.
  • Remove the loaves (I use a pizza spatula) and cool on a wire rack for and additional 15 minutes.
  • Cut the loaves with a serrated bread knife.

Step five:

  • Place biscotti (cut-side down) on a clean baking sheet and bake another 15-20 minutes. The color should be light golden.
  • Cool the biscotti on a wire rack.

Step six:

  • Melt chocolate chips and either drizzle over the cooled cookies or press cookies on one side into the chocolate.
  • Cool and refrigerate to set. Store in an airtight container when done.
Homemade Flatbread: Easy Prep, Endless Options
Baking · Italian · Mediterranean

Homemade Flatbread: Easy Prep, Endless Options

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I love making these and the best part about these is that you don’t have to knead it. These are incredibly versatile – you can use it as a pizza base, or add vegetables to make it Catalan style or Roman flatbread. You can make it as a base for antipasti or pesto-prosciutto. I have used these several ways: to make individual pizzas for children, or to make my own inventions. I usually whip these up on a Friday night after school and work for a very low effort-delicious alternative to pizza. I would let the children each have their own flatbread to decorate as they wish. These are also a savvy appetizer item for company. The recipe is rather simple, and there are endless ways to showcase ingredients.

Prep: 10 minutes

Time to Rise: 45-60 minutes

You will need:

  • 2 cups all-purpose flour
  • 1 package active dry yeast
  • 1 tsp sugar
  • 1/2 tsp kosher salt
  • 1 Tbs olive oil
  • 2/3 cup warm water

Steps:

Coat a medium bowl with olive oil. Combine flour, yeast, sugar and salt. Add olive oil and water until dough forms.

Shape into a smooth ball and roll around to coat it in oil. Cover bowl with plastic wrap and let it rise in a warm place for 45-60 minutes until double in size.

Preheat oven to 450 degrees. Lightly grease a baking sheet with olive oil or spray and sprinkly with cornmeal. On a lightly floured surface, roll and strech dough until it is your desired size. Transfer dough to the baking sheet and lightly brush with olive oil. Bake 12- 15 minutes until golden brown.

Top with desired toppings and serve.

Easy Flatbread Ideas:

  • Roman style – olive oil, arugula, fresh grated parmesan cheese, dash of salt
  • Basalmic glaze & goat cheese – caramelized onions, basalmic glaze, goat cheese
  • Baba Ghanoush – baba ganoush, cherry tomatoes, toasted hazelnuts, fresh mint
  • Tomato Antipasti – sun-dried tomato pesto, tomato slices, prosciutto, arugula, basalmic vinaigrette, provolone cheese
  • Greek style – olive oil, feta, mint, tomatoes, black olives
Baking · Dessert · Italian

Tiramisu

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Tiramisu is my favorite dessert of all time. I like to have it for my birthday every year and usually like to bring it to holiday parties for others to enjoy. This recipe is not mine – it is one I really enjoy and use over and over again and so I would like to share it with you. Normally, I like to adapt or change things around, but this one is perfect, as is. Ideally, let this chill for 48 hours to allow the flavors to fully develop. I tend to make this 2 days in advance. Source: Gina Petitti.

Total time: 1.5 hours (preparation & chilling)

Ingredients

  • 6 extra large Eggs, room temperature
  • 1 cup Sugar
  • 4 Tbsp Kahlua, divided
  • 2 lbs Mascarpone Cheese
  • 1 cup Heavy Cream
  • 2 ½ cups Espresso
  • ½ cup Brown Sugar
  • 2 Tbsp Cocoa Powder
  • 1 package Lady Finger Cookies (2 if you want to make extra)
  • Extra sifted Cocoa Powder for topping the dessert

Steps for making the cream:

  • Use a bain marie on your stove or use a sauce pan filled halfway with water, heat to a low, gentle boil.
  • Using a pyrex bowl – Beat eggs and 1 cup of sugar for 2 minutes until fluffy.
  • Move the bowl of eggs and sugar over the saucepan. Reduce the heat to a simmer. Continue to beat the eggs until foamy for 5-6 minutes.
  • Remove the eggs from the heat and beat for another 6 minutes until the texture and color is a bit more of a custard.
  • Add 2 Tbs of kahlua and mascarpone into the egg mixture and beat for another 2-3 minutes.
  • In a separate bowl, beat heavy cream until there are stiff peaks. Gently fold the whipped cream into the egg mixture so you do not knock the air out. Cover with saran wrap and chill for an hour.

Steps for assembling the tiramisu:

  1. While the cream mixture is chilling, brew the espresso.
  2. Add 2 tbs of kahlua, 2 tbs of cocoa and brown sugar to the coffee mixture. Blend with a whisk and allow it to cool down.
  3. Using a 13 x 9 baking dish, dunk ladyfingers in the coffee mixture. Be quick because they will crumble if they get too wet. I usually turn in over just once on each side and shake the extra off. Assemble in the dish. If you need to cut the edges of a few cookies to make it fit, that is absolutely fine. I try my best to maximize the space.
  4. Spoon some of the whipped cream onto the layer of the cookies and spread around.
  5. Complete another layer of ladyfingers (I lay them the opposite way of the first layer) and then cream. Dust with cocoa powder and chill. Ideally, you should allow 48 hours before serving.
  6. Note: This recipe usually makes extra, so I often assemble another 9 inch pan and make a smaller cake to give away or enjoy at home.