Le ricette di mamma Genuine original Italian recipes by Carla Scarano D’Antonio
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Le ricette di mamma
Genuine original Italian recipes
Carla Scarano D’Antonio
December 2017
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“All you need is love. But a little chocolate now and then doesn't hurt.” (Charles M. Schulz)
“One cannot think well, love well, sleep well, if one has not dined well.” (Virginia Woolf, A Room of One's Own)
“After a good dinner one can forgive anybody, even one's own relations.” (Oscar Wilde, A Woman of No Importance)
“There are people in the world so hungry, that God cannot appear to them except in the form of bread.” (Mahatma Gandhi)
To Lorenzo, Layla, Irene, Francesco and Valentina,
hoping my recipes may come in handy
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Foreword
The recipes collected in this booklet are the result of seven years of cooking and writing practice for my blog, Finding my Voice. The whole experience was rewarding as all the family enjoyed the new dishes, and it was great fun as well.
Most of the recipes come from what my grandmothers and my mother taught me. Some of them are adapted from magazines and newspapers, and all have the ‘Italian touch’; a way of cooking characterized by simple, healthy and tasty food.
Some of the cakes are my exclusive creation, a thing I am very proud of as making cakes is almost an art, the final ornament to a delicious meal.
May your meals be happy and tasty with this little help.
With love,
Mum
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Content
Starters
Bruschetta………………………………………………………………8
Caprese …………………………………………………………………9
Tuna delicacies………………………………………………………….9
Cheese delicacies……………………………………………………….9
Stuzzichini (nibbles)……………………………………………………10
Taralli (little doughnut from Puglia)……………………………………10
Primi piatti
Black bean soup………………………………………………………..11
Fettuccine al ragù ………………………………………………………11
Halloween rice.........................................................................................12
Linguini with anchovies...........................................................................12
Farfalle with prawns.................................................................................12
Lentil soup...............................................................................................13
Pasta with artichokes.................................................................................13
Pasta with asparagus................................................................................13
Sicilian pesto..........................................................................................14
Tomatoes stuffed with rice.....................................................................14
Rice with nettles.....................................................................................14
Baked pasta with cream and ham............................................................15
Baked pasta with tomato sauce.................................................................15
Pasta alla puttanesca.................................................................................15
Soup with asparagus................................................................................16
Pasta e fagioli or soup with beans…………………………………….....16
Spaghetti with pesto.................................................................................16
Tagliatelle paglia e fieno (straw and hay tagliatelle)..............................17
Tomato sauce with ricotta………………………………………………17
Zuppa toscana…………………………………………………………...17
Rice with aubergines…………………………………………………….17
Gnocchi ………………………………………………………………….18
Spaghetti with asparagus and almonds………………………………….18
Penne with cherry tomatoes sauce...........................................................18
Tomato sauce with white wine.................................................................19
Fusilli with courgettes and prawns...........................................................19
Rice with mushrooms................................................................................19
Rice with celery and carrots......................................................................19
Rice with courgettes..................................................................................20
Rice with pancetta.....................................................................................20
Saffron rice...............................................................................................20
Ricotta ravioli with orange tomato sauce.................................................20
Rice with lentils………………………………………………………….21
Pasta with gorgonzola……………………………………………………21
Pasta e ceci (pasta with chickpeas)…………………………………….21
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Minestrone soup…………………………………………………………21
Spaghetti ai frutti di mare (spaghetti with seafood)……………………22
Fettuccine……………………………………………………………….22
Lasagne…………………………………………………………………22
Cannelloni……………………………………………………………….23
Fettuccine with mushrooms……………………………………………23
Special ravioli……………………………………………………………24
Pizza
Pizza Margherita………………………………………………………..25
Focaccia…………………………………………………………………25
Easter pizza………………………………………………………………25
Pizza with ricotta and salami……………………………………………..26
Pizza with ricotta and spinach.................................................................26
Pizza with spinach..................................................................................27
Pizza with pancetta..................................................................................27
Crêpes with ricotta and spinach.............................................................28
Savoury pies...........................................................................................28
Secondi piatti
Pancake Roulade......................................................................................29
Lamb chops in white wine......................................................................29
Sgonfiotti alla romana (pancakes in the Roman way).............................29
Lamb chops with capers and cream........................................................29
Chicken breast fillets with prosciutto or ham.........................................30
Polpettone..............................................................................................30
Saltimbocca alla romana (jumping in your mouth)..............................31
Roasted trout……………………………………………………………..31
Coda alla vaccinara (oxtail stew)…………………………………………31
Side dishes
Carciofi alla romana (artichokes in the Roman way)............................32
Sicilian orange salad...........................................................................32
Salad with mozzarella............................................................................32
Salad with fruit......................................................................................32
Salad with potatoes and tuna.................................................................33
Chicken salad.........................................................................................33
Melanzane ‘mbuttunate (stuffed aubergines).........................................33
Aubergines in the Sardinian way.............................................................33
Parmigiana.............................................................................................34
Aubergines and mozzarella.................................................................34
Caponata.............................................................................................34
Marinated aubergines……………………………………………………35.
Zucchini trifolati (courgettes)……………………………………………35
Zucchini rolls…………………………………………………………….35
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Cakes and desserts
Lemon orange cake with yogurt.................................................................36
Cake with ricotta and cinnamon.................................................................36
Princess torte or Princess cake.................................................................36
Fresh fruit cake.........................................................................................37
Nut and chocolate cake................................................................................37
Black and white circle cake..........................................................................37
Blackberry jam...........................................................................................38
Carnival recipes (castagnole and frappe)..................................................38
Chocolate cake with hazelnuts and almonds............................................38
Chocolate tart.............................................................................................39
Granny’s cake.............................................................................................39
Summer desserts (semifreddo and sorbetto)...............................................39
Biscuits and dark chocolate semifreddo...................................................40
Panpepato....................................................................................................40
Roulade with cream and strawberries..........................................................41
Struffoli........................................................................................................41
Torta di mele or cake with apples.................................................................41
Blackberry muffins....................................................................................42
Raspberry muffins.......................................................................................42
Cake with brown sugar...............................................................................42
Cake with rye flour........................................................................................43
Donut cake with rice flour.........................................................................43
Cake with buckwheat flour........................................................................43
Fat-free Swiss roll........................................................................................43
Tarts............................................................................................................44
Tiramisù....................................................................................................45
Walnut cake............................................................................................46
Black and white donut cake........................................................................46
Dark chocolate and hazelnut cake................................................................47
Apple strudel.............................................................................................47
White chocolate and almonds donut cake.................................................48
Zuppa inglese, English soup or trifle?.......................................................48
Chocolate chip Carnival cake.................................................................49
Coconut cake............................................................................................49
Colomba di Pasqua or Easter Dove.........................................................49
Cranberry cake………………………………………………………….50
Fruit tarts…………………………………………………………………..50
Lemon tart………………………………………………………………….51
Maritozzi, a Lenten treat............................................................................51
Chocolate pear cake....................................................................................52
Apple tart with Philadelphia cream cheese.................................................52
Pineapple cake............................................................................................52
Walnut and cream Swiss roll.....................................................................53
Filling for cannoli siciliani.......................................................................53
Nutella and yogurt bread loaf......................................................................54
Pumpkin tart................................................................................................54
Rich Christmas cake......................................................................................54
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Ricotta and cinnamon tart..........................................................................55
Sbrisolona or crumble cake......................................................................55
Schiacchiata fiorentina...........................................................................56
Small russet pies...................................................................................56
Cake with yogurt………………………………………………….........57
Fruit pie………………………………………………………………..57
Rice pie.............................................................................................57
Apple pie..........................................................................................57
Fig tea loaf........................................................................................58
Torta di mele con vino bianco (cake with apples and white wine).......58
Hot Cross buns......................................................................................58
St. Valentine’s cakes..............................................................................59
Strawberry cake.....................................................................................59
Biscuits
Biscuits with brown sugar...................................................................61
Biscuits with rice flour..........................................................................61
Biscuits with buckwheat flour............................................................61
Biscuits with rye flour........................................................................61
Easter biscuits........................................................................................62
Halloween biscuits (almond bats, full moons, stuffed pumpkins)..........62
Soft trees.................................................................................................63
Cinnamon stars......................................................................................63
Little doughnuts.....................................................................................63
Cantuccini or tozzetti (Italian biscuits with nuts)...................................64
Almond tidbits.......................................................................................64
Chocolate tidbits..................................................................................64
Coconut tidbits......................................................................................64
Jam circles...............................................................................................65
Gingerbread.............................................................................................65
Shortbread moons......................................................................................65
Meringues...............................................................................................65
Spiced hearts............................................................................................66
Hazelnut flowers.......................................................................................66
Sugared sticks..........................................................................................66
Almond toys...........................................................................................66
Orange stars...........................................................................................67
Chocolate hearts......................................................................................67
Mostaccioli.........................................................................................67
Almond flakes biscuits........................................................................67
Dark chocolate meringues..................................................................68
Biscuits with jam...............................................................................68
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Starters
Bruschetta
You can prepare the bread (slices of a white bloomer loaf are perfect but you can use whatever kind of bread you prefer) inside in the oven or in the grill, or outside on a barbecue.
The bread must turn slightly brown, not too dark or burned.
The basic traditional bruschetta is with garlic, salt and extra virgin olive oil: rub the clove of garlic on the bread and then sprinkle salt and olive oil.
Tasty alternatives can be with a seasoning or a sauce you spread on the bread. Here are some examples:
•Two tomatoes, olive oil, salt, oregano. Cut the tomatoes in pieces, add salt, oregano and abundant olive oil. Let it rest for 10 minutes before topping the bread.
•Two tomatoes, 50 g of mozzarella, salt, olive oil and basil. Cut the tomatoes and the mozzarella in pieces and add salt, olive oil and one or two leaves of fresh basil. Let it rest for 10 minutes before topping the bread.
•Two yolks of boiled eggs, 80 g of tuna, 1tbsp of mayonnaise. Crush the yolks and the tuna, add the mayonnaise and mix and then spread on the bread.
•One slice of smoked salmon and some drops of the juice of a lemon. Cut the salmon in little pieces, lay them on the bread and sprinkle over a few drops of lemon juice.
•One tbsp of parmigiano, 50 g of ricotta, 50 g of cheddar. Grate the cheddar, add ricotta and parmigiano, mix and spread on the bread.
•50 g of brie or feta cheese, 50 g of sardines, olive oil. Cut the cheese and the sardines in pieces, lay them on the bread and sprinkle over some drops of olive oil.
•100 g of mushrooms, oil, parsley, salt, pepper, one peeled clove of garlic. Cut the mushrooms in slices and cook them in a frying pan with oil and garlic. Add a little water and, after 10 minutes, all the other ingredients. Stir and let them simmer for about 10 minutes. When they are ready you can cover the bread or liquidise them and spread onto the bread.
•20 g of anchovies, one tsp of capers, five black olives, five green olives, olive oil. Chop all the ingredients, mix them and spread them on the bread, then sprinkle with olive oil.
•One red pepper, salt, olive oil and the juice of half a lemon. Cut the pepper into little cubes and cook them in a frying pan. Add salt and the juice of half a lemon, then pour over the bread.
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•One tbsp of mascarpone, two slices of ham. Cut the ham in pieces and mix it with mascarpone. Arrange them on the bread.
•Some leaves of lambs' lettuce and some parmigiano or cheddar, diced, salt and olive oil. Season the lambs' lettuce with salt and olive oil, lay it on the bread and top with the cheese.
Caprese
For four people you need: four tomatoes, two mozzarella cheeses, four tbsp of extra virgin olive oil, salt, basil and oregano.
Cut the tomatoes and mozzarella in slices a quarter of an inch thick. Arrange them in a line on the plate, starting with a slice of tomato, which you salt, and then a slice of mozzarella. Continue alternating a slice of tomato with one of mozzarella and insert a leaf of fresh basil from time to time. You’ll end with two or three lines on your plate (you can also set them in a circle if you like). Pour on oil and sprinkle them with oregano and/or fresh basil.
If you like you can add balsamic vinegar, chopped garlic and/or parsley.
Tuna delicacies
You can have these special titbits as a treat on a warm evening with a glass of cool Pinot Grigio, in your garden or on a terrace, the moon casting its rays on your sequined dress...just a suggestion.
For six people you need: 240 g of tuna, 150 g of ricotta, three boiled eggs, one tbsp of capers, 50 g capers, 50 g butter, the juice of one lemon, salt, pepper and parsley.
First mix and blend the capers, eggs and tuna, then add all the other ingredients.
Let the mixture cool in the fridge for an hour and then serve on canapés, crisp bread or crackers.
Cheese delicacies
For the titbits you need 150 g of ricotta, 50 g of Double Gloucester, 50 g of red Leicester, 50 g of Mature Cheddar, two tbsp of parmigiano and 50 g of ground nuts.
Blend all the cheeses; add ricotta and parmigiano. Let the mixture cool in the fridge for one hour. Form little balls and roll them in the ground nuts.
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Stuzzichini (nibbles)
You need: 500 g of self raising flour, 50 ml of extra virgin olive oil, 200 ml of warm water, one tsp of salt, 2 eggs, finally some rosemary, oregano, pepper, fennel seeds or chilli.
This is the same dough we prepared for the zucchini rolls. Once you roll it out, cut it in squares using a pastry wheel cutter. Spread some olive oil on an oven tray and turn the squares of pastry in turn to grease both sides. Sprinkle some salt and oregano or rosemary (or one of the other spices mentioned above) as well. Finally bake for 30 minutes at 180° C.
Taralli (little doughnuts from Puglia)
You need: 500 g of flour, 200 ml of dry white wine, 125 g of extra virgin olive oil, 2 tsp of salt, rosemary, fennel seeds, chilli or oregano.
Prepare the dough by mixing the flour, wine, olive oil and salt (also add one of the other ingredients, e.g. rosemary). Knead unit till smooth. Form pastry sticks of about three inches and cross the ends in the shape of little doughnuts. Cook the doughnuts in boiling water and drain them using a strainer when they float up. Set the doughnuts on an oven tray lined with baking paper and bake them for 30-40 minutes (or till slightly brown) at 180° C.
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Primi piatti
Black Bean soup
For four people you need: 200 g of black beans, 100 g of tomato passata, two tbsp of olive oil, 30 g of butter, one small onion or half an onion, one stalk of celery, one carrot, 200 g of macaroni, parsley, salt and pepper.
Rinse the soaked beans and boil them gently for half an hour in one litre of salted water.
Melt the butter in the oil and add diced onion, celery and finely chopped carrot. Let them cook for a few minutes. Add the tomato passata, parsley, salt and pepper and simmer for 10 minutes. Blend the beans and add them, with half of the cooking water, to in the saucepan where the tomato sauce is simmering. Boil for 5-10 minutes then add the macaroni and stir. Cook until tender and serve hot.
Fettuccine al ragù
What I usually do is buy the fresh egg fettuccine in the section of Italian food at the supermarket. They are soft, tasty and cook quickly.
But if you wish to endure the trial of making them at home, have a go. You need eggs, flour and a pinch of salt. Some people add a bit of olive oil or water. For four/five people you need 500g. flour and four eggs. If the eggs are big you may need less. Make a heap with the flour with a hole in the middle and pour the eggs in the hole. Mix them with a fork and then with your hands. Knead the dough for about ten minutes then roll it out. This is the difficult part: you need to make the sheet of dough thin, but not too thin, and smooth, but not too smooth or too dry. Only twenty or thirty years of experience can tell you when it is just right. To do it you can use a rolling-pin, as my husband’s grandmother used to do till a few years ago, but now she is ninety and she feels her wrists are too weak for this work. Or you can use a pasta machine. I had one once when I was a newly married woman and I wanted to impress my husband making home-made pasta. I gave up as soon as my first child was born. I don’t think my husband regretted it as his mum’s fettuccine is unbeatable.
To make the strips, roll up the sheet of dough and cut it in strips or use the pasta machine to do it. I remember my grandmother used to lay the fettuccine on a clean linen on her double bed for one hour before cooking them, to let them dry. Cook them in boiling water with salt and be careful to not overcook them because they cook more quickly than the durum wheat pasta.
To make ragù for four/five people using 500g. of fettuccine you need 700g. of Italian passata or pureed tomatoes, 200g. of minced beef steak, oil, one stalk of celery, one small carrot, one
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small onion, a clove, salt and pepper. Finely dice the celery, carrot and onion, saute them in a pot with the oil, add the meat and the clove. When the meat starts to turn brown, pour in the passata and if it is too thick add half a glass of water. Add salt and pepper according to taste. Let it simmer for half an hour or more.
If you like it you can add 50g. of minced pancetta or bacon to the beef meat.
We usually serve fettuccine al ragù sprinkled with parmigiano and/or fresh parsley and ground pepper.
Halloween rice
Here is a delicate rice dish we traditionally make at Halloween with the flesh of the pumpkin we empty and carve to make the Jack O’Lantern.
For four people you need: 350 g of Arborio rice, 300 g of pumpkin flesh, 2tbsp of olive oil, 30 g of butter, 1 litre of stock, half an onion, parsley, salt, pepper and parmigiano.
Chop the pumpkin flesh and the onion. Let them cook in a pot with oil and butter till the pumpkin is soft. Add the rice and stir. Keep stirring and add the stock a little at a time till the rice is cooked. Add salt, pepper and parsley to your taste. Serve hot sprinkled with parmigiano.
Linguini with anchovies
For four people you need: 500 g linguini, 50 g anchovy fillets in oil, one clove peeled, crushed garlic, 15 g chopped fresh parsley, two tbsp oil, 50 g butter, salt, pepper, chilli powder (optional), and grated parmigiano.
Cook the linguini in plenty of boiling water with salt; in the meantime melt the butter with the oil in a small pot. Add one clove of garlic, pepper and chilli. Then add the anchovies smashing them in the pot with a fork till you have a smooth mixture. Season the pasta with it and finally sprinkle it with finely cut fresh parsley and grated parmigiano.
Farfalle with prawns
My parents-in-law are coming from Italy and I need to prepare a tasty and original menu. Here is a pasta variation I have recently tried out. My husband is crazy about it.
For four people you need: 500 g of pasta (farfalle), 180 g of peeled prawns, 150g of mascarpone, 150 g of extra thick double cream, chopped parsley, 30 g of butter, paprika, salt, pepper and parmigiano.
Cook the prawns in water with salt and pepper. In another pot melt the butter and add the mascarpone and the cream. When they are melted add the prawns, parsley and paprika and let it simmer for ten minutes. In the meantime cook the farfalle in boiling water with salt. Strain the pasta and season it with your mixture.
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Serve warm with parmigiano sprinkled on top. If you like you can try chopped smoked salmon instead of prawns.
Lentil soup
For four people you need: 250 g of green lentils, one onion, one carrot, a head of celery, 150 g of double cream, 30 g of butter, 2 tbsp of olive oil, 100 g of bacon lardons or cubes of pancetta, croutons or conchigliette (a small kind of pasta), salt, pepper and parsley.
Cook the lentils in water with the onion, the carrot, peeled, the celery and a tsp of salt. When the lentils are cooked blend everything in a liquidiser. If the mixture is too thick add water.
Melt the butter with the olive oil in a pot, then fry the pancetta for a short while. Finally add the lentil paste, double cream, pepper and parsley. Let it heat through till it boils. At this point you can serve it with bread or croutons or decide to have it in the ‘Italian way’, adding 200 g of conchigliette or macaroni (a small kind of pasta we use for soups) when the soup is boiling. Let it cook for about ten minutes more.
Pasta with artichokes
For four people you need: 4 artichokes, the juice of a lemon, 4 tbsp of extra virgin olive oil, two cloves of garlic, salt, pepper and grated parmigiano; optional: 2 tbsp of double cream; 500 g of fusilli or penne.
Clean the artichokes getting rid of the hard and thickest leaves as well as the core. Cut them in slices and soak them in the juice of the lemon adding some water. Warm the olive oil in a frying pan, add the garlic cloves peeled and crushed and the drained artichokes, add salt and pepper. Add water if needed and let them simmer covered with a lid for about 15-20 minutes. When they are soft and ready, grind them in a blender till you obtain a creamy mixture. As an option you can add two tbsp of double cream at this stage. Cook the pasta in water with salt, when it is ready drain it and add the artichoke cream and some oil if needed. Serve with parmigiano.
Pasta with asparagus
For four people you need: 500 g of asparagus, half an onion, four tbsp of extra virgin olive oil, 30 g of butter, two tbsp of grated parmigiano; 500 g of fusilli or penne.
Cut off the white hardest part of the asparagus. Boil the asparagus and the onion in water with salt for about 10-15 minutes. Grind 2/3 of the asparagus and the onion in a blender adding oil, butter, parmigiano and two tbsp of the water you used for cooking. Keep 1/3 of the asparagus tips aside. Cook the pasta in water with salt, when it is ready drain it and add the asparagus cream, the asparagus tips and some oil if needed. Serve with parmigiano.
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Sicilian pesto
You need: four big tomatoes, two peeled garlic cloves, 50 g of fresh parsley, 50 g of fresh basil, 100 g of blanched almonds, two celery sticks, 6 tbsp of extra virgin olive oil, salt, pepper and grated parmigiano; 500 g of spaghetti or linguini.
Soak the tomatoes in hot water and leave them for ten minutes. Peel the tomatoes and cut them in cubes getting rid of the seeds. Grind the almonds in a blender then add all the other ingredients. Cook the spaghetti in water with salt, when it is ready drain it and add the Sicilian pesto and some oil if needed. Serve with parmigiano.
Tomatoes stuffed with rice
You need: four big ripe tomatoes, extra virgin olive oil, parsley, 4-6 tbsp of Arborio or Carnaroli rice, 2-3 potatoes, salt and pepper.
Cut the top of the tomatoes and scoop out the pulp. Cut the tomato pulp in small pieces in a bowl. Add salt, pepper and parsley to the mixture, add the rice as well, about a tbsp and a half per tomato. Sprinkle some salt and pour some olive oil in the scooped tomatoes and fill them with the mixture. Cover the stuffed tomatoes with the tomato lid you cut before and place them in an oiled pan. Peel the potatoes and cut them in cubes, add salt and spread them in the pan beside the stuffed tomatoes. Cook the tomatoes and potatoes for 45 minutes covered with a lid. Let them rest for half an hour before serving.
Rice with nettles
For four people you need: 200 g of nettles leaves, one litre of vegetable stock, one leek, half a glass of white wine, 30 g of butter, 350 g of rice, four tbsp of olive oil, three tbsp of grated parmigiano, salt and pepper.
Harvest the nettles (only leaves), wash them several times and cook them in some water and salt. Finally grind them in a blender. Pour the olive oil in a pan and cook the leek (only the white part) finely cut for 5 minutes, add the rice and the white wine. Stir for a few minutes then add the nettles and the stock little by little. When the rice is ready add the butter and parmigiano. Let it rest for five minutes before serving.
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Baked pasta with cream and ham
For four people you need: 500 g of maccaroni or rigatoni, 150 g of double cream, 150 g of ricotta or another soft cheese, 150 g of ham cut in pieces, two tbsp of parmigiano, three tbsp of olive oil, salt, oregano and white sauce (see below).
You can make the white sauce by mixing 30 g of butter, half tsp of salt, some pepper and nutmeg, 400 ml of milk and three tbsp of flour. Cook through and keep stirring it till it boils and thickens.
Cook the pasta in water and salt. When it is ready drain it and place it in a rectangular dish. Mix it with the oil and add cream, ricotta, ham, oregano and parmigiano. Mix in the white sauce. Cook the pasta in the oven, 150° C, for twenty minutes/half an hour.
Baked pasta with tomato sauce
For four people you need: 500 g of fusilli, 200 g of mozzarella, white sauce (see Pasta al forno, part 1), two tbsp of parmigiano, tomato sauce (see below).
For the tomato sauce you need: two tbsp of extra virgin olive oil, one clove of garlic, 500 g of chopped tomatoes or tomato passata, salt, basil, pepper and oregano. Pour the oil into a pot, add the garlic, pepper, basil and oregano; pour the passata as well (add water if it is too thick) and salt. Let it cook slowly for about half an hour.
Cook the pasta in boiling salted water with salt. When it is ready drain it and set it in a rectangular dish. Add the mozzarella, white sauce, tomato sauce and parmigiano. Mix well and cook in the oven for about half an hour at 150° C.
Pasta alla puttanesca
For the sauce for four people you need 500 g. of Italian passata or chopped tomatoes, two tbsp of olive oil, one clove of garlic, five stoned black dry olives, chopped, five green olives in brine, chopped, one tbsp of capers, two anchovies, parsley, half a chilli or chilli powder, oregano, salt and pepper.
First pour the oil in a pot and add garlic, parsley, chilli and oregano. Let them warm for a minute, pour the passata or the chopped tomatoes and stir up. Add the black and green olives, capers and chopped anchovies. Salt and pepper according to your taste. Let it simmer for half an hour or more. If the passata is too thick you can add two or three tbsp of water. Taste the sauce from time to time to see if you need to add salt.
In the meantime cook the spaghetti or macaroni (about 400/500 g. for four people) in boiling water with salt. When the pasta is ready strain it and mix with the sauce. Serve it warm and sprinkled with cheese. We use parmigiano and pecorino, a sheep's cheese, for puttanesca.
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Soup with asparagus
For four people you need 400 g. of asparagus, 50 g. of butter, three tbsp of flour, one litre of stock, half an onion, three tbsp of thick double cream, salt, pepper and parmigiano.
Cut the hard white part of the asparagus and boil them in water and salt for 10 minutes. Drain them and blend them with the onion. In the meantime prepare the stock. When it is ready mix the mashed asparagus plus onion, the flour and the butter with it and stir. Let it cook for ten minutes, when it gets thicker add the double cream, salt and pepper at your taste. Serve hot with parmigiano and croutons.
Pasta e fagioli or soup with beans
For four people you need: 250 g of soaked Borlotti beans, one litre of water, one peeled clove of garlic, three tbsp of olive oil, four tbsp of tomato passata, 200 g of macaroni, salt, pepper and sage or rosemary.
Boil the beans gently in one litre of water and salt. When they are ready, pour the olive oil into another saucepan and gently cook the garlic. When it is pale brown, remove it and pour in the beans and water. Add the tomato passata, salt (if necessary), pepper and sage (or rosemary). Let it boil for 5-10 minutes. Finally add the macaroni and stir. When everything is cooked, serve hot.
A variation of this recipe is blending half of the beans and mixing it with the rest. The result is a creamier-textured soup.
Spaghetti with Pesto
For four people you need 130g. of basil, 30g. of pine kernels (some people prefer nuts instead), one clove of garlic, fourteen tbsp of olive oil, 50g. of parmigiano and 30g. of pecorino (or 80g. of parmigiano if you can’t find pecorino, which has a stronger flavour), half a tsp of salt.
Prepare the pesto while you are cooking the pasta so it is quite fresh when the pasta is ready and it doesn’t become oxidized. We usually have spaghetti or trenette, similar to linguini, or gnocchi with pesto. The traditional way to prepare pesto is grinding the ingredients in a mortar with a wooden pestle. I usually have many irons in the fire so I use a blender. At first you have to grind the clove of garlic, pine kernels and cheeses, then add salt, olive oil and basil. If the sauce is too thick you can add two or three tbsp of the water in which you are cooking the spaghetti.
Season the spaghetti with pesto as soon as you strain it and serve warm. Add more parmigiano cheese if you like. According to tradition you can also add a peeled and diced potato and some runner beans to the boiling water when you cook the pasta to give a whole taste to your dish.
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Tagliatelle Paglia e Fieno (straw and hay tagliatelle)
For four people you need: 500 g of white and green tagliatelle , 200 g of extra thick double cream, 200 g of mascarpone, 200 g of peas, 200 g of mushrooms, 100 g of ham, four tbsp of olive oil, salt, pepper, parsley and parmigiano.
First prepare the peas cooking them in salted boiling water and the mushrooms in another pan with two tbsp of olive oil, a bit of water, salt, pepper and parsley.
Cut the slices of ham in cubes about one inch across, mix them with the double cream and mascarpone and warm them in a little pot. Cook the tagliatelle in boiling water with salt; when it is ready strain it and pour two tbsp of oil in it and mix.
Add the mixture of mascarpone, cream and ham, the peas and the mushrooms you have already prepared, and mix all. Serve warm sprinkled with parmigiano.
Tomato sauce with ricotta
I bought ricotta at the supermarket without knowing what to do with it. At home I started to experiment with my ricotta. I poured two tbsp of olive oil in a pot, added a clove of garlic, ½ tsp of oregano, chili powder and some coriander seeds. When it started to warm up I poured 500g. of tomato passata and stirred. I let it simmer, adding salt and pepper to my taste. In the meantime I cooked 500g. of penne pasta in boiling water with salt. After half an hour I added 250 g. of ricotta to my tomato sauce and stirred. I let it cook for ten more minutes. Finally I seasoned my penne with the tomato and ricotta sauce and sprinkled them with parmigiano as well.
Zuppa Toscana
For four people you need: a small Savoy cabbage, 250 g of fresh or dried, soaked borlotti beans, half an onion, one stalk of celery, one carrot, rosemary, extra virgin olive oil, salt and bread (a white bloomer would be perfect).
Chop the Savoy cabbage and cook it with the beans, onion, celery and carrot. Add salt and rosemary. Let it boil for forty minutes. When the beans and the cabbage are ready, take out the onion, celery and carrot. Line a large bowl with a layer of thin bread slices, pour a bit of oil on them and then two or three scoops of the hot cabbage and bean soup. Cover with another layer of bread, then more oil, beans and cabbage and ladle on the soup liquid as you go. Serve, adding a few drops of olive oil if you like.
Rice with Aubergines
For four people you need: one aubergine, four big tomatoes, olive oil, a clove of garlic, half a glass of white wine, fresh basil, salt and pepper.
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Put the tomatoes in hot water and leave them for a few minutes. Let them cool, then peel them and remove the seeds as well. Cut the flesh into little pieces and cook them with olive oil, basil and garlic in a pan. Chop the aubergine without peeling it and add it to the tomatoes. Add salt, pepper and basil. Let it simmer for a while then add the wine and let it simmer till the vegetables are ready. If it dries too much add some of the water you use to cook your rice or pasta.
Gnocchi
Here is a recipe for homemade gnocchi. You need: 1 kilo of potatoes (ordinary ones, Maris piper are good), 400-500 g of white flour, 2 eggs, salt.
Boil the potatoes in salted water. When they are ready (they need to be smooth when you test them with a skewer or a fork), put them in cold water and peel them. Mash the potatoes in a large bowl using a potato masher, then add the flour little by little and the eggs. Mix it well using your hands till you have a smooth dough. Knead it on a floured work surface for a few minutes, it should not be sticky.
Roll pieces of dough into long sausages and cut one inch pieces. Scatter the gnocchi on a tea towel as you go along. Finally slightly press each piece in the middle of the gnocchi with a finger, forming a dimple in the middle (this is to allow the sauce to be absorbed better).
Cook the gnocchi in salted boiling water, they are ready when they float to the top. Drain the gnocchi and serve them with tomato sauce and plenty of parmigiano.
Spaghetti with asparagus and almonds
You need: 300 g of spaghetti, 300 g of asparagus, 50 g of chopped almonds, 30 g of grated pecorino and 30 g of grated parmigiano, a clove of garlic, Extra virgin olive oil, salt and pepper.
Trim the asparagus stalks and cook them in boiling, salted water. Drain and simmer them gently in three tbsp of oil and crushed garlic. Add the roughly chopped almonds and stir. When the spaghetti is ready, dress with the asparagus and almonds adding some pepper, pecorino and parmigiano.
Penne with cherry tomatoes sauce
You need: 300 g of penne pasta, a small onion, 15 cherry tomatoes, extra virgin olive oil, salt and grated pecorino.
Prepare the sauce in a large frying pan by frying thinly sliced onion and quartered, de-seeded tomatoes in 3 tbsp of the oil. Add salt and let it simmer for half an hour, covered.
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Cook the penne and when it is ready drain and pour it into the frying pan, cooking for a few minutes more while stirring. Serve with grated pecorino.
Tomato sauce with white wine
You need: 300 g of farro fettuccine, 4 tbsp of extra virgin olive oil, 500 g of tomato passata, one small white onion, half a glass of white wine (not sparkling), chilli (optional), four to six leaves of fresh basil, parmigiano and salt.
Lightly simmer the finely cut onion with the oil for about ten minutes, without darkening the oil. Add the wine and simmer for another ten minutes. Add the chilli and the tomato passata with half a tsp of salt. Bring to a boil, adding the basil. Simmer for another 15-20 minutes. Season the fettuccine and sprinkle with parmigiano to serve.
Fusilli with courgette and prawns
You need: 300 g of penne pasta, three courgettes, 200 g of small prawns, half an onion, extra virgin olive oil, fresh basil and salt.
Cut the courgettes into cubes, dice the onion and fry in the oil with the salt. When they are ready add the prawns and continue cooking for five minutes. Season the pasta and add some fresh basil leaves.
Rice with Mushrooms
I prepare the rice (Arborio rice) in the usual way, with some olive oil and butter (about 30 g) in a saucepan, adding half an onion finely cut and cooking it gently till transparent. I soak some dried mushrooms for a while (about half an hour) then drain them and add them as well. After 15-20 minutes, I add the rice (300g for four people), salt, pepper and parsley. I stir well for a few seconds then add the stock (about one litre) little by little, letting the rice absorb it while cooking, and stirring from time to time. When it is ready you can serve it with parmigiano and more parsley sprinkled on top.
Rice with celery and carrots
For four people you need: 300 g of Arborio rice, 1 litre of stock, a stalk of celery, a small onion, 2 carrots, 40 g of butter, 2 tbsp of olive oil, 2 tbsp of thick double cream, 2 tbsp of parmigiano, salt, pepper, parsley and thyme.
Warm the oil and the butter in a pan, add the ground celery, carrots and onion and fry gently for five minutes. Pour the cream and mix together. Add the rice and stir for a few minutes, then start pouring the stock little by little, letting the rice absorb it. Season to taste with salt, pepper, parsley and thyme. Keep stirring from time to time. When it is ready add parmigiano and serve warm.
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Rice with courgettes
For four people you need: 300 g of Arborio rice, one litre of stock, two courgettes, half a stalk of celery, half a carrot, half an onion, 30 g of butter, two tbsp of olive oil, parsley, salt, pepper and parmigiano.
Melt the butter in a saucepan with the olive oil, cut the courgettes into thin circles and cook them for ten minutes. Add the celery, carrot and onion, finely diced, and simmer for 5-10 minutes. Add the rice, salt, pepper and parsley. Stir while pouring in the stock little by little, letting the rice soak it up. When the rice is cooked through, but still with a little “bite”, serve it with parmigiano sprinkled on top.
Rice with pancetta
For four people you need: 300 g of Arborio rice, one litre of stock, a stalk of celery, one carrot, half an onion, 2 tbsp of olive oil, 30 g of butter, 200 g of tomato passata, 200 g of pancetta cubes, rosemary, oregano, salt, pepper and parmigiano.
Melt the butter in a saucepan with the olive oil. Cut the celery, onion and carrot into tiny pieces and cook them in the saucepan together with the pancetta for about five minutes. Add the tomato passata, oregano, rosemary, salt and pepper. Let it simmer for 5-10 minutes. Add the rice and stir. Gradually pour in the stock, little by little, letting the rice soak it up. Add salt if necessary. When the rice is ready serve with parmigiano.
Saffron Rice
For four people you need: 300 g of Arborio rice, 50 g of butter, 2 tbsp of olive oil, a small onion, one litre of stock, 2-3 strands (0.4 g) of saffron, five tbsp of parmigiano and salt.
Melt half of the butter with the olive oil in a big saucepan, add the onion finely cut and cook for a few minutes. Add the rice and stir. Mix the saffron with the stock and pour it in little by little, letting the rice cook and soak it up. Keep stirring gently.
When the rice is ready add salt, the rest of the butter and parmigiano. Let it rest a few minutes before serving.
Optional: add a bit of white wine and/or bone marrow to the rice before pouring in the stock.
Ricotta ravioli with orange tomato sauce
For the pasta you need: 400g white flour and four medium eggs.
For the filling you need: 250g of ricotta, one egg, grated nutmeg and pepper.
For the tomato sauce you need: 500g sieved tomatoes or passata, extra-virgin olive oil, one peeled clove of garlic, basil, mint, 1 tsp salt, pepper and the zest of one orange.
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First prepare the tomato sauce, mixing all the ingredients in a pan and letting them simmer for about an hour. If it is too thick add water.
Mix the white flour with the eggs to make the dough. Knead the dough till it is soft and dry (add more flour if needed). Roll it out with a pasta machine till it is thin enough (usually until the penultimate notch of the pasta machine).
Prepare the filling, mixing all the ingredients. A teaspoon of the ricotta mixture would be enough for one ravioli. Wet the pasta around the filling, fold the pasta over the filling and press to seal, then cut it with a knife or a pastry wheel.
Cook the ravioli in salted boiling water for about five minutes. Season them with the tomato sauce adding parmigiano and a leaf of basil.
Rice with lentils
You need: 100 g of lentils (soaked overnight if needed), one carrot, half an onion, 300 g of rice, salt and extra virgin olive oil.
Cook the lentils in one litre of water with one peeled carrot, half an onion and salt. When they are ready, take the carrot and onion and add the rice together with some extra virgin olive oil (about 1 tbsp). Stir the risotto and let it simmer till ready.
Pasta with gorgonzola
You need: 100 g of gorgonzola, 500 g of pasta (penne) and extra virgin olive oil.
Cook the pasta in boiling water with salt, in the meantime melt the gorgonzola in a small bowl using the water of the pasta. Drain the pasta when ready and add some extra virgin olive oil. Finally pour in the melted gorgonzola and mix.
Pasta e ceci (pasta with chickpeas)
Soak 400 g of chickpeas for 36 hours or use a canned product. Boil them in salty water for about one hour. Warm some extra virgin olive oil in a saucepan with a clove of garlic. When the garlic become lightly brown remove it and add the chickpeas and the water. Let it boil and add some rosemary, three tbsp of passata and 200 g of pasta (macaroni). Let the pasta cook and serve it warm.
Minestrone soup
You can make this dish with the vegetable you like, my mum uses carrots, courgettes, broccoli, celery, cauliflower, potatoes, spinach and onions. She chops them and boils them in water for about two hours. She adds stock to the water, salt and some passata as well. She usually has it without pasta but you can add some macaroni if you like or you can also puree it if you prefer. She only adds some extra virgin olive oil and parmigiano once she serves it.
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Spaghetti ai frutti di mare (spaghetti with seafood)
We had this dish on Christmas Eve when we usually have fish. Cook the sea food (mussels, king prawns and squid) on a frying pan with some extra virgin olive oil and a clove of garlic. Add salt, pepper, chilli, parsley and 3-4 tbsp of passata. Add some black olives as well if you like. Let it simmer for half an hour. Cook 250g of spaghetti in salty water, drain it and mix it with the seafood in the frying pan. Toss it and let it warm for five minutes. Serve it warm.
Fettuccine
Here is a recipe using 500 g of flour, which is enough for four to six people: it just depends how hungry they are.
For 500 g of flour you need five medium eggs. If the eggs are small you may need six; if they are large maybe four. Mix them with the flour in a bowl and then knead it. The dough needs to be smooth and dry, but not too dry or too hard. If it is sticky add more flour. Let it rest for half an hour covered with a tea towel.
To roll it out you can use a rolling pin or – better and easier – a pasta machine. With the pasta machine you need to pass small amounts of dough through the rollers starting with the larger notch (in my pasta machine it is 6). At first you will have a thick sheet. Fold this and pass it through the rollers again two or three times. If it is sticky sprinkle a little flour on both sides. Then reduce the space between the rollers, adjusting one notch at a time, and pass the sheets through again till you reach the right thickness (in my pasta machine it is 2, next to last).
To make fettuccine you also need the cutter accessory. Pass the sheet through the fettuccine cutter rollers and you will have perfect strips about 6 mm wide. Set them on a tray and sprinkle some flour over to prevent them from sticking.
Cook them in plenty of salted boiling water. Beware: they are ready in only a few minutes.
You can season the pasta simply with oil, butter and parmigiano, or try ragù, or you can mix cream and tomato sauce and warm it through for a few minutes. Don’t forget to sprinkle it with parmigiano.
Lasagne
To start you need some sheets of pasta: you can buy it ready made or follow the recipe you find in this blog. I usually cook the sheets of pasta before preparing lasagne, but some people don’t. I cook it in boiling water with a few drops of olive oil, one sheet at a time. I leave it in boiling water for two to three minutes then set it on a tray or a chopping board to cool.
The lasagne is made of layers of pasta alternated with whatever you like. This is how I make it, but there are several different variations.
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Before cooking the sheets of pasta I have some ragù, white sauce and grated mozzarella ready.
Start with a layer of pasta sheets then pour some ragù followed by some white sauce, then sprinkle some grated mozzarella. Lay another layer of pasta and repeat the procedure: ragù, white sauce and mozzarella. Assemble at least four layers and end with ragù. Bake for 30-40 minutes at 180° C.
This is a traditional type of lasagne, but you can fill it with whatever you like, as I said before. My grandmother used tiny meatballs, tomato sauce and parmigiano. My parents-in-law use finely cut ham. Some people like it with fish or even vegetables. Maybe you can also try fruit.
Cannelloni
For four to six people you need fresh pasta, handmade or you can buy it ready made.
For the filling you need: 500 g of steak mince, three eggs, salt, parsley and 3 tbsp of grated parmigiano.
You need two sauces: tomato sauce ( a simple one made with tomato passata, olive oil, a clove of garlic, salt and two or three leaves of fresh basil) and white sauce.
Mix the ingredients of the filling. Prepare pasta sheets and cut out rectangles of about four inches by five inches and a half. Set the mince mixture in the middle and roll up the pasta sheet to make cannelloni. This should make about eighteen cannelloni. Set them in a greased tin, overlap on the underneath, and pour over them first the tomato sauce and then the white sauce. Bake for 30-40 minutes at 180° C.
Fettuccine with Mushrooms
This is a pretty easy yet tasty dish, the secret being in the way you cook the mushrooms. My mother calls them trifolati. You can make your fettuccine or buy it. You also need 150 ml of double cream and 250 g of mushrooms.
For the mushrooms you need: 3 tbsp of olive oil, one peeled clove of garlic, parsley, salt and white pepper.
Pour the oil in a saucepan, peel and cut the mushrooms in slices, add some water and the clove of garlic and let it cook, covered, for a few minutes. When they are half cooked add the rest of the ingredients and stir. Let them cook with or without the lid (some of the water needs to evaporate, but not all of it). When they are ready remove the clove and mix in the double cream.
You can mix your cooked fettuccine with the cream and mushroom sauce, adding grated parmigiano if you wish.
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Special Ravioli
Make the ravioli with home-made pasta dough and cut half-moon shaped ravioli about four inches long.
The filling is simple: 500 g of ricotta, 150 g of spinach or chard (lightly boiled and drained), two eggs, nutmeg, salt, pepper and 2 tbsp of parmigiano.
Cut the fresh pasta into circles, and then mix all the filling ingredients. Put half a tablespoon of the ricotta mixture in the circle. Wet the pasta around the filling, fold the pasta over the filling and press to seal, then trim it with a knife or a pastry wheel.
Let the ravioli cook for a few minutes in salted boiling water and drain them with a draining spoon. Season them on the plate with tomato sauce and parmigiano.
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Pizza
Pizza Margherita
Our favourite pizza is Pizza Margherita (a name given in honour of the Queen Margherita of Savoy). It is very simple because for the topping you only need tomato sauce and mozzarella, but if the ingredients are natural and well balanced it is the best.
Actually you can top your pizza with whatever you like, from sliced mushrooms to ham, prosciutto, vegetables, meat, sliced potatoes with rosemary and oregano (another favourite one) and even fruit.
For the dough for four people (3-4 pizzas) you need: 500 g of strong white bread flour, 2 tsp of bread yeast, 1 tsp of salt, 2 tbsp of olive oil, 300 ml of warm water.
In a large bowl mix the flour, olive oil, salt and yeast. Stir in the water and mix. Knead the dough for about ten minutes. Cover it with a damp tea towel and leave in a warm place for 2-3 hours. It should double in size.
In the meantime prepare the tomato sauce in a pan, pouring two tbsp of olive oil, 500 g of tomato passata, one peeled, crushed clove of garlic and one tsp of salt, oregano and basil. Add water if it is too thick. Let it simmer for half an hour at least.
When the dough is ready divide it in three or four parts, rolling each part into a round the size you like using a rolling pin. Set them on a greased baking tray. Spread on some tomato sauce and a bit of olive oil. Bake for ten minutes at 230°C. When almost ready, add plenty of grated mozzarella, more oil and one or two leaves of basil. Bake for another five minutes.
Sometimes I fancy smaller pizzas: we call them pizzette and they are appetizing titbits. I make them by cutting the rolled out dough into small rounds using the top of a glass, then I season and bake them in the same way as Pizza Margherita.
Focaccia
For the focaccia you need: 150 g of boiled and mashed potatoes, 500 g of white flour, two tsp of salt, two tbsp of oil, dried yeast, 300 ml of warm water, ten small tomatoes and oregano.
Mix the mashed potatoes and flour, then add salt, oil, and yeast. Pour in the water and knead the dough till it’s smooth and springy. Cover it with a wet tea towel and let it rest for two hours in a warm place. When the dough is risen, knead it again and roll it out (about half an inch thick) or spread it on an oiled tin using your fingers. Slice the tomatoes and set them on top of the dough then sprinkle salt, oil and oregano on it. Bake for half an hour at 180°C.
Easter pizza
You need: 500 g of strong flour, 3 eggs, 250 ml of warm milk and water, 150 g of parmigiano, 100 g of pecorino, 7 g of dry bread yeast and half a tsp of salt.
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Mix the dry yeast with 400 g of flour, add the warm milk and water mixture and knead the dough. Let it rise in a warm place covered by a damp tea towel for two hours. In another bowl mix the ground parmigiano and pecorino with the eggs, salt and the rest of the flour. Knead both doughs together. Let the composite dough rise again in a warm place covered by a damp teatowel for two more hours. When the dough has risen put it in a greased tin and bake for 30-45 minutes at 180° C. It is great with prosciutto, salami, ham and boiled eggs: a typical Easter breakfast.
Pizza with ricotta and salami
For the dough you need: 500 g of self-rising flour, one tbsp of melted butter, 2 eggs, half a tsp of salt, half a glass of warm water.
For the filling you need: 250 g of ricotta, 100 g of mild cheese or cheddar, 100 g of parmigiano, 2 eggs, 150 g of salami and salt and pepper.
Mix all the ingredients for the dough and knead it. Let it rest in a warm place for an hour covered with a tea towel.
Grate the hard cheeses and mix them with the ricotta, the eggs and the salami cut into small pieces. Add salt and pepper.
Roll out two sheets of dough. Line a greased oven tray with one of them, pour the filling in it and cover it with the other sheet of dough. Alternatively you can roll out only one sheet of dough, spread the filling on it and roll it up. Bake the pizza for 30-45 minutes (one hour for the roulade type), 180° C.
Pizza with ricotta and spinach
For the dough you need: 400 g of self-raising flour, 100 g of melted butter, 3 eggs, half a tsp of salt and 2 tbsp of warm milk.
For the filling you need: 500 g of cooked spinach, 500 g of ricotta, 3 eggs, nutmeg, salt, pepper and 4 tbsp of grated parmigiano.
Mix all the ingredients for the dough and let it rest in a warm place for one hour covered with a tea towel.
In the meantime mix the spinach with the ricotta, beaten eggs, nutmeg, salt, pepper and parmigiano.
When the dough is ready roll it out into two sheets, line a greased tin with one of them and spread the ricotta and spinach mixture on it, then cover with the other sheet of dough. Bake for 30-45 minutes at 180° C.
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Pizza with spinach
For the puff pastry you need two parts of dough:
•first part: 200 g of plain flour, 150 g of strong flour, 250 ml of cold water;
•second part: 75 g of flour, 250 g of butter cut in chunks.
Mix together the ingredients of the second part, roll the dough out between two sheets of baking paper and cool it in the fridge for 45 minutes.
Mix the ingredients of the first part of the dough and roll it out. Cover it with the second part of the dough and fold the first sheet of dough over the second. Roll it out. Fold the sheet of dough into three, forming a dough three layers deep. Let it rest in the fridge for 45 minutes wrapped in a sheet of baking paper. Roll it out and fold in three layers again, then let it rest in the fridge for another 45 minutes. Repeat the procedure a third time. After the last time roll it out, fold it into three layers and let it rest in the fridge for one hour. You can either use it straight away or freeze it.
For the filling you need: one kilo of cooked spinach, 50 g of anchovies, 2 tbsp of olive oil, 10 pitted green olives, 10 pitted black olives and one tbsp of capers.
Prepare the puff pastry and let it rest. Boil the spinach quickly in hot water with salt and strain it. Warm the oil in a frying pan and add the anchovies, then the spinach and stir. Let it simmer for a few minutes; chop the olives into pieces and add them to the spinach together with the capers. Stir, and simmer for ten minutes.
Halve the puff pastry and roll out two sheets, line a greased baking tin with one of them, pour the spinach mix onto it and cover it with the second sheet of pastry. Bake for 30-45 minutes at 180° C.
Pizza with pancetta
This pizza looks like a cake or a round loaf, ideal for a picnic or a party.
You need: 400 g of strong flour, 2tbsp of olive oil, a glass of warm water (about 20 tbsp), 50 g of melted butter, 7 g of dried yeast, half a tbsp of salt, 3 tbsp of parmigiano, 2 eggs and 200 g of diced pancetta or chopped sausage.
Mix the flour with the oil, melted butter and yeast. Add the water, salt, the eggs and parmigiano. Fry the pancetta or sausage and add to the mixture. Knead it and let it rest in a warm place covered with a damp teatowel for 2-3 hours. Then knead it again and set it in a greased baking tin. Bake for 30-45 minutes, 180° C.
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Crêpes with ricotta and spinach
In Italy I was invited to a friend's house for dinner. They made a light version of ravioli using thin crêpes and baking them with tomato and white sauces. They were very good.
For the crêpes you need: four eggs, 100 g of flour, 6 tbsp of milk, 2 tbsp of melted butter and half a tsp of salt.
Mix the ingredients in a bowl and whip them until smoothly mixed. Cook the crêpes in a special pan or small, ordinary frying pan, lightly oiled, pouring in a little of the mixture each time and swirling it round the pan. Turn once
When the crêpes are ready prepare the filling with 250 g of ricotta, 100 g of cooked drained spinach, two eggs, salt and nutmeg.
Mix all the ingredients and put half a tbsp of the ricotta and spinach mixture in the centre of each crêpe, folding it twice to make a square shape, then set it in a greased baking tray.
When all the crêpes are ready, spread some tomato sauce (a simple tomato sauce made with tomato passata, extra virgin olive oil, garlic, salt, pepper and basil) and white sauce (500 ml of milk, two tbsp of flour, half a tbsp of salt, 20 g of butter, pepper and nutmeg, all cooked while stirring) on top. Bake for twenty minutes at 150° C.
Other tasty fillings you can try: mushrooms and mozzarella, ham and cheddar, prosciutto and mozzarella, parmigiano and tomato passata,...or whatever you like.
Savoury pies
For the dough you need: 500 g of self-raising flour, one tbsp of melted butter, two eggs, one tsp of salt, 200 ml of lukewarm water.
For the filling you have two options:
1) 500 g of ricotta, one egg, 250 g of spinach or bieda, nutmeg and salt.
2) 500 g of ricotta, two eggs, 2 tbsp of grated parmigiano, 100 g of grated ham, pepper.
Prepare the dough mixing all the ingredients and let it rest for half an hour in a cool place. For filling no. 1, cook the spinach in 30 ml of water with a bit of salt, drain it and cut it roughly. Add all the other ingredients and mix well. For filling no. 2, grind the ham in a blender, and mix it with the ricotta and all the other ingredients. Prepare the pie rolling out half of the dough, line a greased rectangular tin with the dough sheet and spread the filling in it. Roll out the rest of the dough and cover the pie. Bake for half an hour at 180° C.
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Secondi piatti
Pancake Roulade
For the pancake you need: four eggs, half tbsp of flour, 1tbsp of milk, salt, oil.
For the filling you need: 80 g of tuna, half tbsp of capers, some leaves of fresh parsley, 100 g of ricotta, a tbsp of mayonnaise, a few drops of vinegar, salt and pepper.
Whisk the ingredients for the pancake and cook it in a hot oiled frying pan. In the meantime prepare the filling, mixing and blending all the ingredients. When the pancake is ready set it on a plate and spread the mixture on it. Roll the pancake, wrap it in tinfoil and let it cool in the fridge for one hour. Cut it in slices and serve it cold. You can use the mixture for canapés as well.
Lamb chops in white wine
For four people you need:
Six lamb chops, a clove of garlic, rosemary, oregano, six green olives, six black olives, two tbsp of olive oil, half a glass of white wine, salt and pepper.
Pour the olive oil in a pan, add garlic and the lamb chops. Sprinkle salt, pepper, oregano and rosemary on both sides of the lamb chops. Let them cook for a while. Chop the olives, add the wine and cover the pan with a lid. Let it simmer for fifteen minutes or more, till it is cooked.
Serve with the juices from the pan and olives on top. For side dishes you can have mashed potatoes and spring greens seasoned with lemon juice, olive oil, salt and a clove of garlic.
Sgonfiotti alla romana (pancakes in the Roman way)
For four people you need: five eggs, 50 g of butter, 200 ml of water, 50 g of ham, 30 g of grated parmigiano, six tbsp of plain flour, salt, half a tsp of ground nutmeg, some oil to fry.
Boil the water and the butter in a pan with some salt. Add the flour in one go stirring till it becomes smooth. Let it cool then add the eggs, the ham cut in little cubes , the nutmeg and parmigiano. Mix and let it rest for half an hour. Fry spoonfuls of the mixture in hot oil, they should be puffy and golden when ready.
Lamb chops with capers and cream
You need 500g. of lamb chops, one tbsp of olive oil, 30g. butter, one clove of garlic, sage, 200g. of thick double cream, two tbsp of capers, 10 tbsp of white wine, salt and pepper.
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Put oil and butter in a pan. Let the butter melt and add the lamb chops and the garlic. Sprinkle the lamb with salt, pepper and sage on both sides. Add white wine and let the lamb chops cook for ten minutes. Add capers and cream and cover the pan with a lid. Let it cook for ten more minutes. Remove the lid and let the sauce dry a bit.
Serve the lamb chops warm with sauce and capers on top. Good side dishes are boiled potatoes seasoned with olive oil, lemon juice and parsley, and boiled cauliflowers and broccoli seasoned with butter and vinegar.
Chicken breast fillets with prosciutto (or ham)
Prosciutto version for four people: 300 g. of chicken breast fillets, flour, salt, 70 g. of prosciutto, four tbsp of white wine, sage, rosemary, chilli powder, two tbsp of olive oil, 30 g. of butter, one clove of garlic, some water if it gets dry.
I prepared my chicken in the usual way and added one clove of garlic and 70 g. of prosciutto cut in pieces. I sprinkled some sage, rosemary and chilli powder on the whole as well and added four tbsp of white wine. I let them cook on both sides but towards the end of the cooking it was getting dry so I added some water.
Ham version for four people: 300g chicken breast fillets, flour, salt, 100 g. of ham, two tbsp of thick double cream, sage, rosemary, two tbsp of olive oil, 30 g. of butter, one clove of garlic.
I cut them in pieces, dredged them with flour and set them in the pan with hot oil and butter. Instead of prosciutto I added 100 g. of thin sliced ham I had cut in pieces. I also added one clove of garlic, sage and rosemary but no white wine, instead two tbsp of thick double cream.
Polpettone
For four people you need: 250 g of minced beef, 250 g of minced pork, one bread roll soaked in a little milk and water, salt, pepper, parsley, 2 tbsp of parmigiano, one clove of garlic, rosemary and oregano, 5 tbsp of white wine, 100 g of ham (or mortadella), one egg, 2 tbsp of flour and olive oil and butter to fry.
Mix the minced beef and pork in a large bowl, add salt (about a tsp), pepper, parsley, parmigiano and the egg. Chop the ham and add it to the mixture. Squeeze the bread roll and add it to the mixture. Mix everything with your hands and form a thick loaf (or two loaves). Roll it in the flour and fry with oil and butter on both sides for 10-15 minutes. Finally bake it in the oven (150°C) for forty-five minutes on a greased oven tray with garlic, white wine, oil, rosemary and oregano. When it is cool cut it in slices and serve it with its juices.
Good side dishes are green peas cooked with butter and roasted sliced potatoes.
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Saltimbocca alla romana (jumping in your mouth)
For four people you need 400 g. of thin-cut steaks of beef or veal, 120g. of prosciutto, 30g. of butter, two tbsp of olive oil, two or three tbsp of white wine, warm water, some sage leaves, cocktail sticks, salt and pepper.
The beef steaks must not be thick so use a meat pounder or your fist to make them thinner. Sprinkle salt and pepper on the meat. Some people like to coat them with flour as well. Put a slice of prosciutto on the steak and a leaf of sage on it. Skewer them to the meat with a cocktail stick.
In a frying pan warm olive oil and butter. Cook the steaks on both sides adding the wine at the end. When they are ready set them on a plate and add two or three tbsp of warm water to the sauce left in the pan. Let it cook a few more minutes and pour the sauce on the steaks.
Roasted trout
For two people you need: two trout, the juice of one lemon, 10 g of parsley, one tsp of salt, pepper, vinegar, four tbsp of extra virgin olive oil and one clove of garlic peeled and finely chopped.
Clean and wash the trout and set them in a rectangular oiled tin. Chop the parsley and mix it in a bowl with the lemon juice, salt, pepper, oil, vinegar and garlic. Beat it for a while and spread the mixture on the trout inside and out. Let them rest for half an hour then roast them in the oven at 180° C, for 30/40 minutes.
Coda alla vaccinara (oxtail stew)
This is an old recipe typical of Rome. You need about a kilo of chopped oxtail (or better veal tail) and plenty of celery. First boil 3-4 celery stalks in 2 litres stock for half an hour. In a pan fry some pancetta cubes in extra virgin olive oil and add some chopped celery, a carrot, an onion, one clove of garlic and parsley, add the oxtail, salt and let it cook. After half an hour add a glass of white wine, when it evaporates add 4 tbsp of passata. Finally add the water where you had cooked the celery stalks till it covers the oxtail. After half an hour add the celery stalks chopped. Let it simmer and the water evaporate. Serve warm with mashed potatoes.
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Side dishes
Carciofi alla romana (artichokes in the Roman way)
The most difficult thing here is to find the artichokes, good tender ones. There’s plenty in Italy in December and my mother can pick the right ones just pressing her fingers on the outer leaves. Once you have them (let’s say from 5 to 10 pieces) you need to get rid of some of the outer leaves and cut the upper part to get rid of the thorns. Ideally only the stem and the most tender leaves around the choke should be left. Once it’s clean, pass half a lemon around it or soak it in water and lemon. Place a piece of garlic (a quarter of a clove) and some leaves of parsley inside, add salt and pepper. Cook in a pan head down with plenty of oil and some water. Cover the pan with a lid and put a paper (kind of bread bag paper) under the lid so the water doesn’t evaporate otherwise the artichokes will burn. It needs about half an hour to cook.
Sicilian Orange Salad
For four people you need four oranges, 50g. of black olives, oregano, two tbsp of olive oil and black pepper.
Peel the oranges, slice them into rounds about ¼ inch thick. Put the slices in a bowl and add the olives. Season with olive oil, oregano and pepper.
I love how the sweet, cold juice of the orange mixes with the deep, warm taste of the olive oil.
Salad with mozzarella
For four people you need: 250g mozzarella, two boiled eggs, one lettuce, six tomatoes, ten pitted black olives, ten pitted green olives, half of a yellow pepper, 20g basil, three anchovies, salt, pepper, three tbsp of olive oil, one clove of garlic, wine vinegar.
First prepare the seasoning: mince the basil, garlic and anchovies. Put them in a small bowl and add the olive oil, with thew salt, pepper and vinegar. Let it rest for about an hour.
Cut the lettuce and the tomatoes in pieces of about an inch and mix them in a large bowl. Add the mozzarella cut in cubes of the same size, the olives and the pepper cut in strips, and the eggs cut in slices. Finally add the seasoning and mix well.
Salad with fruit
For four people you need: One lettuce, one head of celery, two apples, two pears, one lemon, an orange or a grapefruit, 100 g of natural yogurt, salt and paprika.
The seasoning: mix the yogurt with a tsp of lemon juice, salt and paprika. Line a large bowl with four or five lettuce leaves. Chop the rest of the lettuce, celery, apples and pears. Mix
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them in another bowl and add some lemon juice so they don’t discolour. Cut the orange, or grapefruit, in slices and cut the slices in pieces of about two inches. Mix them with the fruit salad and add the seasoning. Pour your salad in the bowl lined with lettuce leaves. You’ll impress your guests.
Salad with potatoes and tuna
For four people you need:
500g new potatoes, 100g spring greens, 100g tomatoes, 80g tuna, salt, pepper, 2 tbsp olive oil and 2 or 3 pickled cucumbers.
Peel and cut the potatoes in cubes. Cook them in boiling water with salt. Boil the spring greens as well. Chop the tomatoes and mix them in a bowl with the tuna cut in little pieces. Add the potatoes, spring greens and pickles cut in cubes, olive oil, salt, pepper and a few drops of vinegar to taste.
Chicken salad
For four people you need: 250g chicken breast, one lettuce, one head of celery, 150g mushrooms marinated in oil, 100g of mild cheese, 2 tbsp of mayonnaise or 2 tbsp of mustard, salt, pepper, 1tbsp of olive oil, half a lemon.
Seasoning: mix the oil with 2tsp of lemon juice, salt, pepper and mustard or mayonnaise.
Cook the chicken breast in water and cut it into strips. Chop up the celery and mushrooms; add 2 tsp of lemon juice. Cut the cheese in strips and mix all together. Add the seasoning.
Melanzane ‘mbuttunate (stuffed aubergines)
This is an old recipe that goes back to my grandmother, who was from Meta di Sorrento, that you will never find on the internet. The aubergines are stuffed with biscuits and dark chocolate so that the taste is a mix of sweet and savoury.
You need: 2-3 aubergines, three tbsp of sugar, one tbsp of vinegar, five ground rich tea biscuits, 50 g of grated dark chocolate.
Cut the aubergines in half lengthwise and cook them for 10-15 minutes in some water with a tbsp of vinegar and three tbsp of sugar. Once soft, scoop them out and put the pulp in a bowl. Add the ground biscuits to the mixture and the graded dark chocolate. Fill the aubergines with the mixture and bake for 20-30 minutes at 180° C.
Aubergines in the Sardinian way
You need: 2-3 aubergines, extra virgin olive oil, ripe tomatoes, oregano, fresh parsley, salt and pepper.
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Cut the aubergines to obtain round slices ¼ of an inch thick. Set them in an oiled oven tray. Sprinkle olive oil, salt, pepper, parsley and oregano to flavour them. Add ripe or dried tomatoes cut in small pieces without the seeds. Let it marinate for half an hour then bake for 20-30 minutes at 180° C.
Parmigiana
Aubergines need preparation. The orthodox way is to let them drain for at least one hour after cutting them in slices or in cubes, so they lose their slightly bitter liquid. But if you are in a hurry, often the case with me, just use them as they are.
For parmigiana you need two big aubergines, two to three eggs, olive oil, grated mozzarella, tomato sauce (a simple one made with tomato passata, olive oil, a clove of garlic, salt and two or three leaves of fresh basil) and parmigiano.
Peel and slice the aubergines and let them drain. Beat the eggs in a bowl with a bit of salt, dip the aubergines in the egg and fry them in olive oil. Alternatively you can coat them in flour before dipping them in the egg. When they are ready set them on a plate. Pour a little olive oil in a rectangular oven-proof dish and start with a first layer of aubergines, then some tomato sauce, plenty of parmigiano and mozzarella. It’s a bit like lasagne, but using aubergines instead of pasta. You need to have between two and four layers of each component. Finish with the tomato sauce, parmigiano and mozzarella. Cook in the oven for twenty minutes at 180° C.
Aubergines and Mozzarella
I peeled and cut in slices two aubergines, dipped them in beaten egg with salt and fried them in olive oil, the same procedure I described in parmigiana. At this point I took a big piece of mozzarella and cut it in cubes of about an inch. I put one cube on each slice of aubergine, rolled them up and secured them with cocktail sticks.
When I had filled an oven-proof dish, I cooked it in the oven for 10-15 minutes at 180° C.
Caponata
Caponata is a popular dish, originally from Sicily.
You need: olive oil, one aubergine, four big tomatoes, one pepper, two big potatoes, a clove of garlic, some drops of balsamic vinegar, parsley, ten black and ten green pitted olives, salt and pepper.
Peel and chop the potatoes and the tomatoes (to peel them easily put them in hot water for a few minutes), chop the aubergine without peeling it. Cook them separately in olive oil – or cook first the potatoes and, when they are ready, add the aubergine and tomatoes.
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When all the vegetables are ready mix them together and add a peeled clove of garlic, vinegar, olives, salt and pepper. Let it simmer for twenty minutes. You can serve it warm or cold.
Marinated Aubergines
You need: one big aubergine, two cloves of garlic, olive oil, balsamic vinegar, fresh parsley and salt.
Slice the aubergine without peeling it. Grill it on a tray or parcook it lightly in a dry frying pan. Spread out the slices and sprinkle on a bit of salt, oil and vinegar. Chop the parsley and garlic and add them as well. Let it marinate for 2-4 hours before serving.
Zucchini trifolati (courgettes)
You need: extra virgin olive oil, three courgettes, half an onion and salt.
Pour some extra virgin olive oil in a large frying pan, cut half an onion into thin pieces and let it fry slowly. Add the courgettes cut into cubes and let them cook covered with a lid. Add salt and turn them over from time to time. They are an ideal side dish, or can be mixed with five or six beaten eggs and fried to make a fantastic frittata.
Zucchini rolls
For the dough you need: 500 g of self raising flour, 50 ml of extra virgin olive oil, 200 ml of warm water, one tsp of salt and 2 eggs.
For the filling you need: zucchini trifolati (see above) and 200 g of grated mozzarella.
Prepare the zucchini trifolati and let them cool. Mix all the ingredients for the dough and knead it for ten minutes. Roll out the dough and spread the courgettes on it, then the grated mozzarella. Roll the dough up forming a sort of roulade. Cut slices of half an inch with a sharp knife and set them flat on a greased tray. Bake for 30-40 minutes at 180° C.
If you are not fond of courgettes, a good alternative is having spinach instead. You can boil 250 g of spinach till ready, drain it, season with extra virgin olive oil and parmigiano before spreading it on the dough.
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Cakes and Dessert
Lemon or orange cake with yogurt
You can make this cake with lemon or orange. My favourite is the lemon one.
You need: 300 g of flour, 100 g of butter, 170 g of sugar, 5 tbsp of milk, 2 eggs, the grated zest of one lemon or half an orange, 3 tbsp fresh lemon or orange juice, 2 and a half tsp of baking powder, 1 tsp of bicarbonate of soda and 250 g of natural yoghurt.
Cream the butter in a bowl using a wooden spoon and add sugar and eggs. Grate the zest of the lemon, or orange, into the mixture and add the juice. Sieve the flour and add it little by little. Mix the bicarbonate of soda and the baking powder with the milk and add it to the mixture. Finally add the yoghurt. Pour the mixture into a greased round tin and bake for 40/45 minutes at 150° C.
If you like you can fill it with 50 g of strawberries mixed with 100 ml of whipping cream and then decorate the top with strawberries and whipping cream or whipping cream and coloured icing.
Cake with ricotta and cinnamon
You need: 300 g of flour, 200 g of ricotta, 200 g of sugar, 100 g of butter, 3 eggs, 5 tbsp of milk, 2 and a half tsp of baking powder, 1 tsp of bicarbonate of soda and 2 tsp of cinnamon.
Cream the butter in a bowl using a wooden spoon and add sugar and eggs. Sieve the flour and stir it in little by little. Mix the baking powder and the bicarbonate of soda with the milk and add it to the mixture. Finally mix in the ricotta and cinnamon.
Decorate it with icing sugar, coloured sprinklers and coloured icing.
Princess Torte or Princess Cake
You need: 200 g of flour, 100 g of potato flour, 200 g of sugar, 4 eggs, 50 g of butter, 2 and a half tsp of baking powder, 1 tsp of bicarbonate of soda and marzipan to cover and decorate.
Beat the yolk of the eggs with the sugar till it becomes pale and creamy. Melt the butter in a pan and mix in the flour, the potato flour, the butter and the baking powder and bicarbonate of soda. Whip the white of the eggs stiff and stir them in. Bake it in a greased round tin for 40/45 minutes, 150° C.
You can fill it with custard cream and cover and decorate it with marzipan. The traditional Princess Torte is covered with green marzipan.
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Fresh Fruit cake
You need: for the cake: 200g of sugar, 300 g of flour, 2 eggs, 125 g of butter, 5 tbsp of milk, 2 and a half tsp of baking powder, 1 tsp of bicarbonate of soda, 200 g of kiwi and 150 g of raspberries
for the icing: 3 tbsp of icing sugar and 2 tbsp of lemon juice.
Cream the butter in a bowl using a wooden spoon, add eggs and sugar and mix for about ten minutes. Add the flour little by little and the baking powder plus bicarbonate of soda mixed with the milk. Finally add 150 g of kiwi, peeled and chopped, and 100 g of raspberries – keep the rest for the decoration.
Pour the mixture in a greased round tin and bake for 40/45 minutes 150°C.
When the cake is cold prepare the icing by dissolving the icing sugar in the lemon juice over a low heat. Add the remaining fruit and pour everything on the cake.
Nut and chocolate cake
You need: for the cake: 170 g of sugar, 200 g of flour, 3 eggs, 4 tbsp of olive oil, 2 tbsp of liqueur, 5 tbsp of milk, 2 and a half tsp of baking powder, 1 tsp of bicarbonate of soda, 100 g of nuts, 100 g of milk chocolate pieces and 2 tbsp of cocoa powder
for the icing: 100 g of grated dark chocolate, 50 g of icing sugar and 3 tbsp of thick double cream.
Mix sugar and olive oil, then add the yolks of the eggs and beat for about five minutes. Add the flour little by little and the baking powder and bicarbonate of soda mixed with the milk. Pulse the milk chocolate and the nuts in a blender and add them to the mixture together with the liqueur. Finally whip the whites of the eggs stiff and add them as well.
Bake in a round greased tin for 40/45 minutes 150°C.
For the icing, warm the cream and the icing sugar in a little pan, add the grated dark chocolate and mix. When it is smooth and dark pour it on the cake and cover the surface. Decorate with almonds, nuts, coloured icing and sprinkles.
Black and white circle cake
You need: 120 g of butter, 200 g of sugar, 4 eggs, 400 g of flour, 2 tsp of baking powder, one and a half tsp of bicarbonate of soda, 2 tbsp of cocoa, 100 g of ground milk chocolate, 1tbsp of liqueur (optional), half a glass of milk.
First work the butter in a bowl with a wooden spoon, beating in the sugar and the yolks of the eggs. Pour part of the flour into the mixture and add the milk with the baking powder and the bicarbonate of soda whisked in.
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Add the rest of the flour and the egg whites whisked until stiff. Divide the mixture into two bowls. In one of them stir in the cocoa powder, the ground chocolate and the liqueur. Spoon the black and white mixtures, alternately, into a greased ring-shaped tin, one on the top of the other to create the effect (and taste) of a black and white cake. Bake for about forty minutes at 150° C. When it is cold dredge the top of the cake with icing sugar.
Blackberry Jam
You need half a kilo of ripe blackberries and more or less the same amount of sugar. Cook the blackberries with a little water till boiling point. Then crush the fruits through a strainer and put everything back in the pot, adding 400 g of sugar. Let it boil for a while till it becomes thicker and deliciously sweet. Pour it hot in jars you previously washed and dried and close the lid. Now you should have about two jars of luscious home-made blackberry jam for winter time.
Carnival recipes
Two typical treats of Carnival time are frappe and castagnole. Frappe are thin sheets of pastry fried and sprinkled with icing sugar. Castagnole are balls of pastry a bit smaller than Swedish meatballs, fried and covered with granulated sugar or honey.
For Frappe you need 200g of flour, 1 egg, 50g of sugar, 4 tbsp of white wine.
Mix all the ingredients, knead the dough and let it rest for half an hour. Roll it out and spread melted butter on the sheet of dough and fold it. Do it again and again, three times in all using about 30 g of butter. Finally roll out a thin sheet (you can use a pasta machine) and cut it in strips about four inches long and from one to two inches wide using a pastry wheel cutter. Fry them in a pan with abundant hot oil. Let them dry a bit on kitchen roll paper then sprinkle with icing sugar.
For Castagnole you need 150g flour, 1 egg, 50g of sugar, 4 tbsp of milk, ½ tsp of baking powder.
Mix all the ingredients, knead the dough and make the balls. Fry them in a small pot half full of hot oil. When they come up and start to turn brown they are ready. Toss in sugar or pour honey over them.
Chocolate cake with hazelnuts and almonds
For the cake you need:
Six eggs, 150 g sugar, 150 g flour, 40 g cocoa, 50 g butter, melted, 100 g ground hazelnuts and almonds, two tsp baking powder, one tsp bicarbonate of soda, 300 ml whipping cream and coloured icing to decorate (optional).
At first mix the yolks with the sugar and whisk them for about ten minutes. Add the melted butter, half the ground almonds and hazelnuts and keep stirring. Sieve the flour and the
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cocoa and add it little by little to the mixture with the baking powder and the bicarbonate of soda. Finally, whisk the egg whites until stiff and fold them into the mixture. Bake the cake in a round greased tin for half an hour/forty-five minutes, 150° C.
When it is cool whip the cream with one tbsp of sugar and stir in the remaining almonds and hazelnuts. Spread it on the top of the cake and decorate it with coloured icing, if you like.
Chocolate Tart
You can buy ready-made short crust pastry, or make it with 250 g of flour, 100 g of sugar, 50 g of butter, 2 eggs and 1 tsp of baking powder. Rub in the ingredients, in a bowl, and knead the dough for about ten minutes, then wrap it in a tea towel and keep it in the fridge for half an hour.
For the filling you need: 50 g of flour, 4 tbsp of milk, 2 eggs, 300 ml of thick double cream, 4 tbsp of sugar, 100 g dark chocolate, 100 g milk chocolate and 100g nuts.
Grind the dark and milk chocolate and the nuts in a blender, add all the other ingredients and mix.
Roll out the dough and place it in a round greased tin. Pour the mixture on the short crust pastry and bake for half an hour at 150° C. When it is cold, sprinkle the tart with half a tbsp of cocoa powder and half a tbsp of icing sugar.
Decorate with holly, sugar stars or a special Christmas decoration such as poinsettias.
Granny’s Cake
You need: 300 g of plain flour, 200 g of sugar, 5 tbsp of olive oil, 7 tbsp of milk, two and a half tsp of baking powder, 1 tsp of bicarbonate of soda and three eggs.
First beat the eggs with the sugar till they become frothy. Add the oil and the flour little by little, the milk mixed with the baking powder and the bicarbonate of soda and stir, or blend, the mixture. Bake it in a greased round tin for 45 minutes at 150° C.
My grandma also added some of the things she had at home, e.g. pine nuts, almonds, chocolate (all of them ground), raisins (first soaked in liqueur) or candied fruit, about a 100 g of each.
Summer Desserts
Semifreddo
You need three eggs and three yolks, five tbsp of a sweet liquor (in Italy we use Marsala but here I am using Stamford Cream (fortified British wine 15% vol.), 200g. of sugar, 300g. of whipping cream, salt, 100g. of chocolate and 50g. of digestive biscuits.
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Start cooking the eggs and yolks with the sugar and liquor, stirring till it thickens but does not boil. Let it cool. In the meantime whip the cream and grind the chocolate and the biscuits. Mix them all together, add a pinch of salt and pour the mixture in a rectangular mould you have previously greased with a light oil. Freeze for some hours. You can serve it sliced with cream or syrup or finger biscuits.
Sorbetto
This is a quick and tasty dessert. You need a powerful blender, 300g. of strawberries, 150g. of icing sugar, the juice of one lemon and 500g ice cubes.
Put all the ingredients in the blender, mix them and serve. Easy, isn’t it?
Instead of strawberries you can have raspberries, blueberries or the traditional lemon sorbet with two peeled lemons…or two peeled oranges for the orange sorbet.
Biscuits and dark chocolate semifreddo
You need: 100 g of golden caster sugar, 150 ml of double cream, 150 ml of milk, 100 g of rich tea biscuits roughly chopped, 100 g of dark chocolate and 4 eggs.
Whisk the eggs with the sugar, melt the chocolate in a pan with 50 ml of milk and add it to the eggs together with the biscuits and 150 ml of milk. Whip the cream and add it to the mixture. Pour it into a loaf tin lined with cling film and freeze it overnight. Serve cut in slices with cream or raspberry coulis.
Panpepato
Panpepato is a treat I made from a secret recipe given to me by a friend from Umbria. Here it is:
200 g of hazel nuts, 200 g of walnuts, 200 g of almonds, 200 g of pine nuts, 200 g of raisins and candied fruit, 200 g of milk chocolate (optional), 500 g of honey, half a tsp of ground black pepper, half a tsp of ground nutmeg, 350 g of flour.
Chop the nuts and almonds on a chopping board using a crescent-shaped chopping knife (mezzaluna). Mix them in a large bowl and add the candied fruit and raisins. If these are in big pieces chop them as well. Pour in the honey (warm it in a pan if it is solid) and mix. Add the black pepper, nutmeg and flour. Stir and mix well, finally adding the chopped chocolate if you like. Form little cakes five inches in diameter and bake them on an oiled tray or on baking parchment: 150°C for forty-five minutes. Remove them from the parchment and let them cool. When you serve it cut it in thin slices using a sharp knife. It is even tastier after a few days.
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Roulade with cream and strawberries
For the roulade you need: six eggs, 150 g sugar, 150 g flour, 50 g butter, 1tsp baking powder, half a tsp bicarbonate of soda.
For the filling and decoration you need: 250g of strawberries, 500 g of whipping cream, 2 tbsp of sugar.
Use oiled greaseproof or baking paper.
Whisk the eggs and the sugar for at least fifteen minutes till you have a smooth, frothy mixture. Add the melted butter, baking powder and bicarbonate of soda and the flour little by little. Keep beating. Pour the mixture onto oiled paper laid onto a rectangular baking tray. Bake for half an hour/forty-five minutes at 130° C.
Dampen a cotton tea towel and place over the cake. Turn tray over, so that the cake lies on the damp tea towel. Lift off the tray and peel off the paper carefully. Roll the cake in the tea towel and wait till it cools. For the filling, whip the cream with two tbsp of sugar and mix half of it with the strawberries cut in small pieces (keep three or four strawberries to decorate the cake). Unroll the cake and spread thickly with the cream and strawberry mix. Roll it up again (without the tea towel) and place it on a tray or large plate. Cover it with the remaining cream and decorate it with the remaining strawberries cut in half. Store it in the fridge. It is delicious even after a day or two.
Struffoli
To make struffoli you need 250g. of flour, two eggs plus a yolk of an egg, two tbsp of olive oil, one tbsp of sugar, one tbsp of a spirit you like, grated lemon rind, a pinch of salt, to decorate: 300g. of honey, hundreds & thousands and oil to fry.
Mix all the ingredients for the dough in a bowl and knead it. Then cover the dough and let it rest for half an hour. Make round rolls ½ inch thick and fry them in deep hot oil. When they are lightly browned drain them. Warm the honey in a pot and pour it on the struffoli, add the hundreds & thousands and mix. Chill it before serving.
Torta di mele or cake with apples
For the basic recipe you need 200 g flour, 150 g sugar, 50 g butter, two eggs, three tsp baking powder, half a glass of milk, the grated rind of a lemon and one tbsp of liquor (brandy, rum or marsala).
For the apple version you also need three apples, the juice of a lemon, two tbsp sugar and half a tsp cinnamon.
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First prepare the apples. Peel and core them and cut them into quarters. Then cut the quarters in ¼ inch slices. Put them in a bowl and season them with sugar, lemon juice and cinnamon.
For the cake, beat the butter in a bowl with a wooden spoon till the butter is smooth and creamy. Add the sugar and the yolk of the eggs and mix. Pour the flour little by little and mix again, adding the liquor, the lemon rind and the baking powder dissolved in the milk. Whisk the egg whites until stiff and add them to the mixture as well. Stir till it is smooth and even.
Finally pour the mixture in a round greased tin and set the apple slices on the top, dipping part of them in the mixture (see the picture). Bake for half an hour/forty minutes, 180 C°.
Blackberry muffins
You need: 100 g of melted butter, 250 g of flour, 4 eggs, 1 tsp of baking powder, 150 g of blackberries, 200 g of golden granulated sugar, 100 g of ground almonds, 100 g of grated white chocolate, some drops of vanilla extract, icing sugar to finish.
Put aside 12 blackberries and simmer the rest in a pan for 15 minutes with one tbsp of water and half of the sugar. Beat the eggs and the rest of the sugar; add the flour, baking powder, melted butter, white chocolate and ground almonds. Finally add the vanilla extract and the cooked blackberries. Prepare a muffin tray lined with 12 muffin paper cases. Scoop the mixture in the cases and place a blackberry on top of each. Bake for 30 minutes, 180 °C.
Raspberry muffins
You need: 200 g of raspberries, 250 g of flour, 2 eggs, 1 tsp of baking powder, 200 g of golden granulated sugar, 4 tbsp of olive oil, some drops of vanilla extract, icing sugar to finish.
Again put aside 12 raspberries and simmer the rest in a pan for 15 minutes with one tbsp of water and half of the sugar. Beat the eggs and the rest of the sugar; add the flour, baking powder, olive oil, the vanilla extract and the cooked raspberries. Prepare a muffin tray lined with 12 muffin paper cases. Scoop the mixture in the cases and place a raspberry on top of each. Bake for 30 minutes,180°C.
Cake with brown sugar
For the cake you need: 300 g of flour, 70 g of butter, 200 g of brown sugar, 1 and a half tsp of baking powder, 1 tsp of bicarbonate of soda, 3 eggs, 150 g of ground hazelnuts and half a glass of milk.
Beat the butter with a wooden spoon until creamy and add the brown sugar and the yolks of the eggs. Mix the baking powder and the bicarbonate of soda with the flour and add it together with half a glass of milk (about 100 ml). Grind the hazelnuts (keep about ten for the decoration) and stir them in. Finally whip the whites stiff and fold them into the mixture. Pour into a round greased tin and bake for 45 minutes at 180° C. When the cake is cold,
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decorate it with white icing sugar mixed with warm water (about 125 g of icing sugar and 1 tbsp of warm water), then chop the nuts and stick them onto the icing sugar.
Cake with rye flour
You need: 350 g of rye flour, 3 eggs, 3 tbsp of sunflower oil, 170 g of muscovado sugar, grated zest and juice of an orange, one tsp of baking powder and half a tsp of bicarbonate of soda. Orange peels sticks and melted dark chocolate to decorate.
Beat the yolk of the eggs with the sugar and add the orange zest and the juice. Then add half of the flour, the baking powder, bicarbonate of soda and the sunflower oil. Whip the whites of the eggs till stiff and blend them in the mixture as well. Add the rest of the flour and pour the mixture in a greased tin cake. Bake for 30-45 minutes at 180° C. When cool, decorate with the orange peel sticks and pour some melted dark chocolate on top.
Donut cake with rice flour
You need: 200 g of rice flour, 150 g of icing sugar, 4 eggs, 30 g of melted butter, one tsp of baking powder and 100 g of dark bitter chocolate to decorate.
Whip the eggs with the sugar using an electric mixer for 15-20 minutes. Add the melted butter, the flour little by little and the baking powder. Keep whipping for another five minutes. Pour the mixture in a greased tin with the shape of a donut and bake for half an hour at 180° C. When cool, melt the chocolate in a pan and pour it on the cake.
Cake with buckwheat flour
You need: 250 g of buckwheat flour, 150 g of golden granulated sugar, 2 eggs, 2 tbsp of olive oil, one tsp of baking powder, half a tsp of bicarbonate of soda, 150 g of cranberries and three tbsp of Demerara sugar.
Cook the cranberry in a pan with the Demerara sugar and 2-3 tbsp of water. Prepare the cake beating the eggs with the sugar, add the olive oil and the flour together with the bicarbonate of soda and the baking powder. Finally add two thirds of the cranberry and mix well. Pour the mixture in a greased cake tin and finish scattering the remnant cranberries on top. Bake for 30-45 minutes at 180° C.
Fat-free Swiss Roll
Here is the recipe for the sponge.
You need: 70 g of flour, 30 g of potato flour, 150 g of sugar, 5 eggs, one tsp of baking powder, two tsp of
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honey, baking paper.
Beat the yolks with 100 g of sugar, add the honey. In a different bowl whip the whites of the eggs stiff with 50 g of sugar. Mix the two mixtures and add the flours and the baking powder. Bake on a rectangular oven tray lined with baking paper for 10 minutes, 180° C.
Dampen a cotton tea towel and place over the cake. Turn tray over, so that the cake lies on the damp tea towel. Lift off the tray and peel off the paper carefully. Roll the cake in the tea towel and wait till it cools.
Here are the two options for the filling:
1. 300 g of ricotta, 200 g of whipped cream, 120 g of sugar, 200 g of strawberries.
Mix ricotta, whipped cream and sugar; add half of the strawberries cut in pieces and mix. Unroll the cake and spread thickly with the cream and strawberry mix. Roll it up again (without the tea towel) and place it on a tray or large plate. Cover it with the remaining cream and decorate it with the remaining strawberries cut in half. Finally decorate with melted dark chocolate.
2. Custard cream: 500 ml of milk, 2 eggs, some grated zest of a lemon, 40 g of flour, 100 g of sugar, 25 g of cocoa powder.
Mix the milk with flour, sugar, lemon zest and eggs. Bring to a boil and let it thicken. Divide the mixture into two bowls and add the cocoa powder to one of them mixing it well. Unroll the cake and spread the chocolate custard, roll it up again and place it on a tray. Cover it with the normal custard cream and decorate with melted dark chocolate.
Tarts
You can mix and match the shortcrust pastry with the filling you prefer. Here are the ingredients and the instructions.
For the lemon shortcrust pastry you need: 300 g of flour, 100 g of sugar, a pinch of salt, 80 g of butter, one egg and two yolks, one tsp of baking powder, the grated zest of a lemon plus two tbsp of lemon juice.
For the cocoa shortcrust pastry you need: 300 g of flour, 100 g of sugar, a pinch of salt, 80 g of butter, one egg and two yolks, one tsp of baking powder and 50 g of cocoa.
Beat the eggs, yolks and sugar, add the melted butter, the lemon zest plus juice (or the cocoa) and finally the flour and baking powder. Knead the dough and let it chill for half an hour wrapped in clingfilm.
Roll out half the dough and line a greased tart tin of about 11 inches in diameter, then fill it with one of these creams.
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Orange cream: three egg yolks, one orange, 150 g of sugar, 70 g of flour; for the meringue: 4-5 whites and 100 g of sugar.
Beat the yolks and sugar, add the grated zest of an orange plus 200 g of its juice, finally adding the flour. Pour it over the pastry and bake for half an hour at 150° C. In the meantime prepare the meringue by whisking the whites and the sugar till stiff. When the tart is cooked and cooled spread the meringue mixture on the cream and bake for a further half an hour at 100° C till the meringue is crusty and slightly brown.
Apricots (or peaches) and almond cream: 100 g of ground almonds, the grated zest of a lemon, 100 g of sugar, two yolks, 50 g of flour, a tbsp of double cream, 250 g of tinned apricots (or peaches) cut in halves, 200 g of the apricot juice and a tbsp of lemon juice.
Beat the yolks and sugar, add the other ingredients (except the tinned fruit) and mix well. Pour the cream into the pastry-lined tin and use more pastry to make stripes across the tart like a crostata. In the squares formed by the stripes place the apricot halves. Bake for half an hour at 150° C. When cool sprinkle with icing sugar.
Lemon cream: two lemons (the grated zest and 100 g of juice), 50 g of flour, 100 g of sugar, 20 g of butter, two eggs, mint leaves (optional), one tbsp of liqueur such as limoncello (optional) and one more lemon, sliced.
Mix the sugar, eggs and the zest and juice of the lemons, adding the flour, the melted butter and any liqueur. Pour the mixture onto the tin lined with pastry and bake for half an hour at 150° C. Finally decorate with the lemon slices and mint leaves.
Mixed berries and ricotta: 200 g of fresh mixed berries, 100 g of sugar, 250 g of ricotta, the juice of a lemon and 100 g of whipping cream.
This time you need to bake the pastry first and then prepare the filling. Let the blueberries soak in the lemon juice and one tbsp of sugar for half an hour. Whip the cream and mix in the ricotta and sugar. Spread the mixture onto the baked pastry and sprinkle the blueberries over it. Chill for 3-4 hours before serving.
As for the pastry, you can use the lemon or the cocoa one according to your taste. It’s a delicious dessert and a more than welcome present.
Tiramisù
For each 100 g of mascarpone you need: one egg, one and a half tbsp of sugar, coffee (or decaffeinated coffee), any kind of spirit (optional) and rich tea biscuits.
First of all prepare the creamy filling. Whip the whites of the eggs stiff and separately beat the yolks with sugar till
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they become pale. Mix the mascarpone with the yolks and fold in the whites.
Then dunk the biscuits in the coffee (or coffee and spirit) and lay them in a rectangular glass, plastic or china container. The biscuits can overlap if necessary. Pour some filling on the biscuits and lay another layer of biscuits, then the filling on top again. Carry on till the filling is finished. It should be the top layer. Finally sprinkle with cocoa and chill overnight. Alternatively you can freeze it for a summer treat dessert.
Walnut cake
For the cake you need: two eggs, 200 g of flour, 120 g of sugar, 200 g of ground walnut (you can grind whole kernels yourself if you like), two tsp of baking powder, one tsp of bicarbonate of soda, 50 g of butter and five tbsp of milk.
For the decoration you need: 50 g of walnut kernels, 150 g of icing sugar and some chocolate drops.
Prepare the cake by beating the butter till soft, then adding the yolks of the eggs and sugar. Whip the whites till stiff and add them to the mixture, stirring in flour, bicarbonate of soda and baking powder. Add the ground walnuts. Bake for 45 minutes at 150°C.
When the cake is cold prepare the icing with 150 g of icing sugar and three tbsp of warm water or spirit. Spread the icing on the top of the cake and sprinkle with chocolate drops. Finish off the decoration with walnut kernels.
Black and white donut cake
This is composed of two cakes with rich textures blended together, to make a typical winter treat. I didn’t have a ring-shaped tin so I used a 23 cm cake tin with a glass in the middle to make the hole.
For the white cake you need: 200 g of flour, 150 g of caster sugar, 100 g of ground almonds, 50 g of butter, 2 eggs, half a glass of milk, 1 tsp of baking powder, half a tsp of bicarbonate of soda.
For the black cake you need: 200 g of flour, 150 g of dark muscovado sugar, 100 g of ground walnuts, 50 g of butter, 2 eggs, half a glass of milk, 1 tsp of baking powder, half a tsp of bicarbonate of soda, 2 tbsp of liquor.
Prepare the two cake separately. Soften the butter using a wooden spoon, add the sugar and the yolk of the eggs. Then almonds (or walnuts, and the liquor) and half of the flour. Mix the baking powder and bicarbonate of soda with the milk and add it to the mixture with the rest of the flour. Finally whip the egg whites until stiff and combine them to the mixture. Grease the cake tin and the glass, pour the mixtures in, alternating white and dark to give a marble effect. Bake for 50 minutes, at 180 °C. When cool, dust with icing sugar.
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Dark chocolate and hazelnut cake
You need: 200 g of flour, 150 g of light brown sugar, 70 g of butter, four eggs, 150 g of melted dark chocolate, 100 g of ground hazelnuts, half a glass of milk, one tsp of baking powder and half a tsp of bicarbonate of soda; to decorate: 50 g of white chocolate, 50 g of dark chocolate and 100 g of chopped hazelnuts.
Beat the butter soft and add the yolks of the eggs and sugar. Melt the dark chocolate and stir it in, then add the ground hazelnuts and half of the flour. Combine the baking powder and the bicarbonate of soda with the milk and pour in the mixture. Finally whip the egg whites until stiff and combine them to the mixture together with the rest of the flour, mix well till smooth. Pour into a round greased tin and bake for half an hour to forty five minutes at 180°C (check bake by poking it with a skewer until it comes out clean). Melt the white and dark chocolate in separate pans and mix the chopped hazelnut half in one and half in the other. When the cake is cool spread the white and dark chocolate in patches or patterns on the top. Chill before serving to let the top set.
Apple Strudel
This is a classical recipe of a traditional Austrian pudding very popular in Italy as well, especially in northern Italy near the Austrian border. The dough is simple while the exquisite flavour is concentrated in the filling made of apples and dried fruit.
For the dough you need: 350 g of flour, 2 tbsp of olive oil, 2 eggs, 150 ml of lukewarm water, a pinch of salt.
For the filling you need: 800 g of Golden Delicious apples, 2 tsp of ground cinnamon, the grated zest and the juice of a lemon, 100 g of breadcrumbs, 50 g of pine nuts, 2 tbsp of liquor, 50 g of raisins, 100 g of sugar.
For the finish: 100 g of melted butter and icing sugar to dust.
Mix all the ingredients for the dough in a bowl, knead it for five minutes and let it rest for half an hour in a bowl covered with a tea towel.
Prepare the filling by first peeling and coring the apples, cutting them in pieces and then adding the zest and juice of the lemon. Add the rest of the ingredients, mix well and let it rest for a while.
Roll out the dough in the shape of a rectangle, spread half of the butter on the dough and pour the apple mixture in the middle of it. Roll up the sides of the pastry to wrap the filling and seal it. Brush the rest of the melted butter on top and bake for 45 minutes at 180 °C.
When cool, dust with icing sugar.
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White chocolate and almonds donut cake
This is a lighter cake compared to the others as I used sunflower oil instead of butter.
You need: 250 g of flour, 4 eggs, 170 g of sugar, 4 tbsp of sunflower oil, 100 g of ground almonds, 100 g of ground white chocolate, half a glass of milk, 1 tsp of baking powder, half a tsp of bicarbonate of soda, some vanilla drops; to decorate: 100 g of white chocolate plus one tbsp of milk and some flaked almonds.
Beat the yolk of the eggs with the sugar in a large bowl till mixture becomes pale. Add the ground almonds, the sunflower oil, the ground white chocolate and some vanilla drops. Combine the baking powder and the bicarbonate of soda with the milk and pour this in the mixture. Finally add the flour and the whipped egg whites (whipped till stiff). Bake for half an hour to forty five minutes at 180°C until a skewer comes out clean. When cool, melt a 100 g of white chocolate in a pan with a tbsp of milk and pour it on top of the cake, then sprinkle some flaked almonds.
Zuppa Inglese, English Soup or Trifle?
For the sponge cake you need: 4 eggs and 2 egg yolks, 150 g of flour, 150 g of sugar, 50 g of melted butter and one tsp of baking powder.
Whip the eggs and yolks with the sugar for about fifteen minutes, till the mixture becomes pale, soft and foamy. Add the melted butter and the flour plus the baking powder little by little and keep whipping. Cover a baking tray with baking paper and spread the mixture on it. Bake for about forty-five minutes at 120° C. When it is ready let it cool and cut it in rectangular or square pieces.
This is my way of preparing the custard cream: 2 eggs, a few drops of vanilla flavour, 400 ml of milk, 3tbsp of sugar, 3 tbsp of flour. Mix the eggs, sugar and flour well, add the milk and vanilla flavour. Cook the mixture, stirring, till it becomes thick.
Prepare a mixture of water, sugar and liqueur and dunk the pieces of sponge cake in it, then set them on a glass or china terrine. Start with a thin layer of custard cream, then the soaked sponge and the cream again. Make at least two layers ending with the cream.
For the topping prepare the meringue: use the whites of two eggs mixed with 4 tbsp of sugar, whipped till stiff and spread on the cake. Sprinkle with hundreds and thousands or with chocolate chips and bake for half an hour at 180°C. When it is ready let it cool before serving.
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Chocolate Chip Carnival Cake
There are two versions, one with hazelnuts and dark chocolate chips, the other with white chocolate chips and almonds.
You need: 200 g of flour, 80 g of butter, 100 g of sugar, 2 eggs, 50 g of chopped hazelnuts (or almonds), 100 g of dark chocolate chips (or white chocolate chips), 1 tsp of baking powder and 2-3 tbsp of milk.
Mix the eggs and sugar first then add the melted butter and all the other ingredients. The mixture should be rather sticky. Spread it onto the base of a small greased tin (I used a sandwich tin) and bake for half an hour to forty minutes at 150° C.
Score into slices while warm and sprinkle icing sugar and/or hundreds and thousands.
Coconut cake
For the cake you need: 100 g of desiccated coconut, 100 g of flour, 100 g of sugar, two tsp of baking powder, one tsp of bicarbonate of soda, two eggs, 50 g of melted butter and the zest and juice of a lemon.
Mix all the ingredients together and bake the mixture in a greased round tin for half an hour at 150°C.
For the decoration, whip 300 g of whipping cream, cover the cake with it and make some swirls using an icing syringe or bag. Finish off with sugar flowers.
Colomba di Pasqua or Easter Dove
You need: 500 g of flour, 100 ml of lukewarm water, 7 g of dried yeast, 100 g of melted butter, 170 g of Demerara sugar, 5 yolks, 100 ml of milk, some drops of vanilla essence, grated zest of one lemon and grated zest of one orange, a pinch of salt, 100 g of candied fruit.
For the glazing you need: 3 egg whites, 50 g of sugar, 100 g of confectionary sugar (I couldn’t find this it so I used some coloured sugar) and 100 g of almonds.
Mix 150 g of flour, yeast and water and knead for 5-10 minutes. Cover with a damp cloth and let it rest in a warm place for one hour.
Mix the rest of the flour with Demerara sugar, the yolks, 50 g of melted butter, salt, milk, vanilla essence, the zest of the lemon and the zest of the orange. Combine the two mixtures and knead. Cover it with a damp cloth and let it rise in a warm place for two hours.
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After two hours knead the dough adding the candied fruit and the rest of the melted butter. Let it rise for another three hours in a mould with the shape of a dove (I made mine with some strong paper and lined it with baking paper).
For the final touch you need to prepare the glazing, whipping the whites until stiff with the sugar. Spread it on the dove and decorate it with the almonds and the confectionary sugar (or coloured sugar). Bake for 10 minutes, 200 °C, and then for 30 minutes 180 °C.
Cranberry cake
I have recently bought a packet of plump scarlet cranberries to make plenty of sauce and I couldn’t help having a go at a cake as well. Here is the recipe.
You need: 250 g of flour, 170 g of sugar, 70 g of butter, 2 eggs, 200 g of cranberries, 150 ml of water, one lemon, 2 tbsp of brown sugar, 100 g of dark chocolate, half a glass of milk, one and a half tsp of baking powder, one tsp of bicarbonate of soda and some grease proof baking paper.
First prepare the cranberries. Boil them in a pan with 150 ml of water, the juice of a lemon and 2 tbsp of brown sugar. Bring to the boil and cook for 5 minutes, then spoon them in a round baking tin (about 9 inches, 23 cm, diameter) lined with grease proof baking paper. Keep some of the juice of the cranberries.
Beat the butter in a bowl till soft and creamy, add the sugar and the yolk of the eggs. Then add the grated zest of a lemon, the flour, milk, the juice of the cranberries (about 3-4 tbsp), baking powder, bicarbonate of soda and finally the white of the eggs whipped stiff.
Mix well and pour the mixture in the baking tin. Bake for 30-45 minutes, 180 °C. When cool, turn it upside down on a plate and peel off the grease proof paper. Warm the dark chocolate with two tbsp of milk in a pan, or in the microwave oven. When it is melted, pour it on the cake and let it cool. Serve with whipped cream....or (why not) cranberry sauce.
Fruit tarts
For the shortcrust pastry you need: two eggs, 100 g of sugar, 250 g of flour, one tsp of baking powder, 50 g of melted butter.
For the filling you need to prepare a custard cream with two tbsp of flour, two tbsp of sugar, one egg, 400 ml of milk and a piece of the zest of a lemon. You also need fruit of different colours to finish: blackberries, raspberries, strawberries, kiwi, grapes, blueberries, etc.
Prepare the shortcrust pastry first, mixing all the ingredients in a bowl. Knead it gently, adding flour if needed and let it rest in the fridge for half an hour covered by a cloth.
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Prepare the custard cream by whisking all the ingredients in a pan and cooking them over a moderate heat, stirring, till cooked through. The custard should become thick and smooth.
For the pastarelle, roll out the pastry and cut circles of about three inches (I used an upturned glass). Lower them into cupcakes cases and trim the paper if necessary. Set them in a muffin tray (photo attached). Bake for about 15 minutes at 150° C.
For the tart, roll out a bigger circle of pastry and line a tin tart previously greased. Bake for 15 minutes, also at 150° C.
When they are ready, let them cool then cover or fill with custard cream and decorate with fresh fruit. Let them chill before serving.
Lemon tart
For the shortcrust pastry you need: two eggs, 100 g of sugar, 250 g of flour, one tsp of baking powder, 50 g of melted butter.
Mix the ingredients and knead the dough. Let it chill in the fridge for about half an hour wrapped in a cloth.
For the filling you need: four lemons, four eggs, 150 g of sugar, 100 ml of double cream, 50 g of flour.
Prepare the filling, beating the sugar and eggs in a mixer for about 10-15 minutes. Add the lemon zest and lemon juice (100 ml) and finally the double cream and flour. Keep beating, slowly, for another five minutes.
Roll out the pastry and line an eleven inch round greased tart tin. Pour the filling onto it and bake for 30 minutes at 180° C, until golden brown on top. Sprinkle with icing sugar or cake sprinkles.
Maritozzi, a Lenten treat
You need: 500 g of flour, 100 g of sugar, three tbsp of sunflower oil, two eggs, 250 ml of warm water, 7 g of dry yeast, the grated zest of a lemon; alternatively: candied fruit, raisins and pine nuts (200 g in total), or 200 ml of whipping cream.
Mix flour, sugar, oil, yeast and eggs in a bowl, add the warm water (if you are doing the fruit version you need to add the raisins, softened in water for about 10 minutes, candied fruit and pine nuts at this point) and stir with a fork. Then knead it for a while, adding flour if it is too sticky. Cover it with a damp cloth and let it rest and rise for two to three hours in a warm place.
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Form elongated Panini and set them on a greased oven tray. Cover with clingfilm and let them rise for another hour. Beat an egg and brush it onto the surface of the maritozzi, then bake at 180° C for half an hour.
For the cream version, you need to open them when cool and fill them with abundant whipped cream.
Chocolate pear cake
You need: 200 g of flour, 100 g of sugar, 70 g of butter, 200 g of dark chocolate, 100 g of amaretti, 4 eggs, 100 ml of white wine, 2-3 pears, one and a half tsp of baking powder, one tsp of bicarbonate of soda. Icing sugar to decorate.
Peel the pears and cut them into cubes, boil them in white wine for 10-15 minutes or till soft. Mix flour, sugar, the yolk of the eggs and the melted butter in a bowl. Add the baking powder and the bicarbonate of soda as well. Melt the chocolate in a pan and beat the egg whites till stiff. Add all to the mixture together with the crushed amaretti. Pour half of the mixture in a greased tin and add the pear cubes, finally cover them with the rest of the chocolate mixture. Bake for 45 minutes, 180 °C . When it has cooled dust with icing sugar.
Apple tart with Philadelphia cream cheese
This is what you need: For the dough: 300 g of flour, 2 eggs, 50 g of melted butter, 70 g of sugar.
For the cream: 350 g of Philadelphia cream cheese, one egg, 50 g of sugar, 2-3 apples, the juice of half a lemon.
For the top: 50 g of sugar, half a tsp of cinnamon.
First prepare the dough mixing all the ingredients in a bowl and kneading it. Let it rest for half an hour in the fridge. In the meantime cut the apples into quarters, peel, core them then cut into slices. Season the slices with the juice of half a lemon. Prepare the cream by whipping together the cream cheese, the egg and the sugar.
Roll out the dough and line a greased tin. Spread the cream on the dough and set the apple slices in rows or in a circle. Finally mix sugar and cinnamon and sprinkle it on top. Bake for half an hour at 180 °C .
Pineapple cake
You need: a tin of pineapple slices with juice, two eggs, 100 g of sugar, 200 g of flour, 100 g of butter, zest of a lemon, 2tsp of baking powder, 1tsp of bicarbonate of soda.
Melt the butter and pour half of it into a round tin, then sprinkle one tbsp of sugar over the base. Lay the pineapple
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slices on the sugar. Prepare the cake, mixing the eggs, the rest of the melted butter, sugar, flour, zest of lemon, bicarbonate of soda and baking powder, and three tbsp of the pineapple juice. Pour the mixture on top of the pineapple slices and bake for 30-45 minutes at 180°C. When it is ready, turn it upside down onto a plate while still warm and leave to cool.
Walnut and cream Swiss roll
For the Swiss roll you need: 4 eggs, one tbsp of honey, 100 g of sugar and 100 g of self raising flour.
For the filling you need: 2 tbsp of milk, half a tsp of instant coffee, 150 g of whipping cream, one tbsp of sugar and 100 g of ground walnuts.
Prepare the sponge for the Swiss roll by beating the eggs with the sugar, add one tbsp of honey and all the flour. Pour the mixture on an oven tray lined with baking paper. Bake for 15-20 minutes, or till slightly brown at 180° C. Spread a damp tea towel on a surface, sprinkle some sugar on it and turn the sponge out onto the tea towel. Roll it up while still hot and let it cool.
Prepare the filling by whisking the cream with the sugar. Warm the milk and add the coffee granules. Mix the coffee with the cream and add the ground walnuts. Unroll the sponge and spread the cream and walnut mixture on it, leaving some aside for decoration. Roll it up again and decorate with the left over cream and maybe some walnuts. Chill overnight before serving.
Filling for cannoli siciliani
We bought the cannoli shells in an Italian supermarket in Surrey, so we had only to fill them.
For the filling you need: 750 g of ricotta, 300 g of sugar, 75 g of chocolate chips, mixed peel and/or glacé cherries halves.
Mix the ricotta with the sugar and chill them for two hours. Add the chocolate chips and chill again for one hour. Fill the cannoli shells using a piping bag and decorate the ends with mixed peel and/or a glacé cherry half. Chill before serving.
I used this ricotta mixture to fill a sponge cake and a Swiss roll, instead of chocolate chips I had 100 g of ground dark chocolate. I mixed all the ingredient and chilled them for two hours. I cut the cake in half and dampened the two halves with milk, then spread the ricotta mixture on one, put the other half on top and chilled everything overnight before serving it. For the Swiss roll you follow the same procedure of the previous recipe. Decorate with icing sugar and ground dark chocolate.
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Nutella and yogurt bread loaf
You need: 250 g of flour, one tsp of baking powder, half a tsp of bicarbonate of soda, two tbsp of sunflower oil, 150 g of golden caster sugar, three tbsp of nutella, four tbsp of full fat plain yogurt and 2 eggs.
Beat the eggs then add oil and sugar. Mix all the other ingredients except the nutella and the yogurt. Divide the mixture into two bowls. Add the nutella to one of them and the yogurt to the other. Grease a tin loaf and alternate a layer of the yogurt mixture to a layer of nutella mixture. Bake for 30-40 minutes at 180° C. Decorate with icing sugar and stripes of melted nutella.
Pumpkin tart
This is an ideal treat for Halloween when you have plenty of pumpkin flesh left. But you can also make it all year round using butternut squash.
For the shortcrust pastry you need: two eggs, 100 g of sugar, 250 g of flour, one tsp of baking powder and 50 g of melted butter.
For the filling you need: 300 g of pumpkin flesh, two eggs, 100 ml of double cream, 100 g of light brown sugar, 50 g of flour, one tsp of cinnamon and half a tsp of nutmeg.
First cut the pumpkin flesh into little cubes and cook it in a pan adding some water and a tbsp of light brown sugar. Let it boil till you can mash it.
Prepare the shortcrust pastry mixing all the ingredients. Knead it gently, adding some flour if needed and chill it for half an hour.
Whisk the eggs and sugar in a bowl for about 10-15 minutes. Add the double cream, flour and spices. Drain the pumpkin flesh and mash it. Add it to the mixture and whisk again.
Roll out the pastry and line a greased round tart tin (about 12 inches). Fill it with the pumpkin mixture and bake it for half an hour 180° C.
Let it cool and decorate it with vanilla icing fudge drawing a scary face, if you like, or simply sprinkling it with hundreds and thousands.
Rich Christmas cake
You need: 250 g of flour, 150 g of golden granulated sugar, 3 eggs, 70 g of butter, half a tsp of bicarbonate of soda, one tsp of baking powder, half a glass of milk, 50 g of dried cherries, 5 glacé cherry halves, 50 g of cut mixed peel, some drops of Madagascan vanilla extracts.
To decorate: 100 g of dark chocolate, 5 glacé cherries halves, one tsp of icing sugar and gold and silver sprinkles.
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Soften the butter in a bowl using a wooden spoon, add the sugar and the yolks of the eggs. Mix well then add half of the flour, the dried cherries, mixed peel and five glacé cherries. Combine the bicarbonate of soda and baking powder with the milk and pour it in the mixture. Whip the egg whites until stiff and then add to the mixture along with the rest of the flour. Pour the mixture in a round greased tin and bake for 30 minutes at 180 °C.
Let it cool and prepare the decoration in the meantime. Set five glacé cherries halves on the cake, melt the dark chocolate in a pan and pour it on the top of the cake covering the glacé cherries halves using a tea spoon. Add gold and silver sprinkles and dust some icing sugar to give a snow effect.
Alternative recipe: Use the same ingredients but with different kinds of dried fruit, e.g. 50 g of dried blueberries, 50 g of candied orange peel cut in cubes and 50 g of glacé ginger. To decorate the cake, use the glacé ginger and/or the candied orange peel. You can use dark chocolate to finish and/or white chocolate.
Ricotta and cinnamon tart
Here is a tart (in Italian crostata, a tart with stripes of dough on the top. The classic one is filled with jam) ideal for Easter time, as it has ricotta in the filling. Also three alternatives good for all occasions.
For the pastry you need: two eggs, 100 g of sugar, 250 g of flour, one tsp of baking powder and 50 g of melted butter.
Mix the ingredients and knead the dough lightly. Let it chill in the fridge for about half an hour wrapped in a cloth.
For the filling you need: 500 g of ricotta, 100 g of sugar, two egg yolks and one tsp of cinnamon.
Mix the filling ingredients together well. Roll out the dough and line a greased 12 inch round tart tin with it. Then pour on the filling and spread it. Roll out the remaining dough and cut strips using a cutting wheel. Lay the strips criss-cross over the filling, three across and three down (see picture). Bake for half an hour at 180° C. When ready sprinkle with icing sugar or a mixture of sugar and cinnamon.
Sbrisolona or crumble cake
You need: 150 g of chopped blanched almonds, 200 g of sugar, 200 g of butter, one egg and two yolks, 400 g of flour, a pinch of salt, 30 g of spirits (optional), one tsp of baking powder and half a glass of milk.
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Mix 180 g of soft butter, cut into pieces, with 120 g of chopped almonds, sugar and flour. Add the egg and the yolks, the baking powder and the milk. Using a blender or your hands rub in the mixture. Line a round tin with baking paper, pour the mixture into it, sprinkle flakes of butter (20 g), some chopped almonds (30 g), and one tbsp of sugar. Bake for 40-45 minutes at 180° C.
Schiacciata fiorentina
You need: 300 g of flour, 150 g of sugar, half a glass (8 tbsp) of warm milk, 5 tbsp or olive oil (or 100 g of lard), 2 eggs, the zest and juice of one orange, one tsp of baking powder, half a tsp of bicarbonate of soda (some recipes use dry yeast instead in which case you need to let it rest for one or two hours and then probably knead it and ‘push it down’), vanilla drops and a tip of a tsp of saffron. Use icing sugar and cocoa powder to decorate.
Beat the eggs and sugar, add all the other ingredients little by little and mix well till the mixture is smooth and even. Pour it in a rectangular greased tin and bake for 20-30 minutes at 180°C. When it’s ready let it cool and sprinkle the top with white icing sugar and/or hundreds and thousands. To finish, you can prepare a stencil of a Florentine lily and sprinkle cocoa powder on it.
Small russet pies
For the pastry you need: 300 g of flour, 50 g of melted butter, one egg, 100 ml of warm milk, 60 g of sugar and half a tsp of baking powder.
For the filling you need: three to four Egremont russet apples, the juice of a lemon, some drops of vanilla essence, a few cloves, half a tsp of cinnamon and one tbsp of sugar.
Prepare the apples, peel and cut into half inch cubes, season them with the lemon juice, cinnamon, vanilla drops, one tbsp of sugar and two to three cloves (which you will remove eventually). Let them rest for half an hour.
Make the pastry mixing flour, sugar, egg and butter in a bowl then all the other ingredients. Roll the dough out. Cut circles of about three inches in diameter (I used poached egg rings). Put some of the apple pieces in the middle of one circle of pastry and cover it with another ring. Press the edges using the tips of a fork and set it on a greased oven tray. Carry on till you finish the pastry and the apple pieces. Bake for half an hour at 180° C. When cool sprinkle with icing sugar and serve with whipped cream.
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Cake with yogurt
You need: two eggs, 300 g of plain flour, 170 g of golden caster sugar, 50 g of butter, 100 g of chopped dried apricots, 250 g of natural yogurt, one tsp of baking powder, half a tsp of bicarbonate of soda, 100g of white chocolate and party sprinkles to decorate.
Beat the butter and add the yolks of the eggs and the sugar. Mix the yogurt with the dried apricots and add it to the mixture. Add flour, the baking powder and the bicarbonate of soda. Finally whip the whites till stiff and add them as well. Bake at 180° C for 30-45 minutes. To decorate the cake, melt the white chocolate in a pan adding some milk if it is too thick. Pour it on the cake and sprinkle some sweets on top.
Fruit pie
For the dough you need: 250 g of self-raising flour, two eggs, 50 g of sugar, 50 g of butter.
For the custard cream you need: 500 ml of milk, 100 g of sugar, two eggs, 40 g of plain flour, grated zest of a lemon.
For the topping you need: fruit (e.g. strawberries, raspberries, blueberries, kiwi, peaches), gelatine in leaf or sachet (follow the instructions on the packet).
Prepare the dough mixing all the ingredients then chill it for half an hour. Prepare the custard cream mixing all the ingredients and cooking it till it thickens then let it cool. Roll out the dough and line a greased pie tin with the dough sheet. Bake the dough for 20-30 minutes at 180° C or till golden. Spread the custard cream on top and decorate with the fruit. To finish pour some gelatine on top and chill before serving.
Rice pie
You need: 250 g of Arborio or Carnaroli rice, 500 ml of milk, a piece of the rind of a lemon, two tbsp of sugar.
For the dough and the custard cream see the recipes above.
Prepare the dough and the custard cream following the instructions of the fruit pie above. Cook the rice in 500 ml of milk adding two tbsp of sugar and the lemon rind. When the rice is ready, remove the lemon rind and mix it with the custard cream. Roll out the dough and line a greased pie tin, spread the rice and custard cream mixture on top and bake for 30-45 minutes at 180° C.
Apple pie
Here is the recipe of my favourite apple pie. For the dough you need: 300 g of plain flour, a pinch of salt, half a tsp of baking powder, 100 g of sugar, three eggs, 60 g of melted butter.
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For the filling you need: 5 apples, 100 g of sugar, the juice of a lemon, 3-4 whole cloves, a tsp of fennel seeds, a tsp of ground cinnamon, the grated zest of a lemon, 100 g of pine nuts, 100 g of sultanas.
Peel, core and cut the apples in cubes, add the sugar, the juice of the lemon and all the other flavours. Prepare the dough mixing all the ingredients and chill it for half an hour. Roll out half of the dough and line a greased tin pie, fill it with the apple mixture and cover the pie with the rest of the dough. Bake for 45 minutes 180° C.
Fig tea loaf
Here is a super-delicious fig cake made with dried figs which I love. Figs always remind me of Christmas as that's the only time I had them when I was a child.
You need: 300 g of flour, two eggs, 10 g of brown sugar, the grated zest of a lemon, two tbsp of sunflower oil, one and a half tsp of baking powder, half a tsp of bicarbonate of soda, 150 g of dried figs coarsely chopped, 50 g of mixed peel and half a glass of milk.
Mix the figs, mixed peel and the zest of the lemon with the sugar and eggs. Add the rest of the ingredients and stir well. Pour the mixture into a greased loaf tin and bake for half an hour to forty five minutes at 150°C, till a skewer comes out clean. Sprinkle generously with icing sugar when cold.
Torta di mele con vino bianco (cake with apples and white wine)
This is a special cake with apples cooked in white wine my mum and I made during Christmas holidays. You need to peel, core and slice the apples (about 800 g), then cook them in 150 g of white wine and 100 g of water with 80 g of sugar. When they are soft set them on a plate and pour the juice of one lemon on them. Let the wine and water boil till it thickens to make a sort of syrup. Prepare the cake by mixing 280 g of flour, 1 tsp of baking powder and half a tsp of bicarbonate of soda, 70 g of melted butter, 4 yolk of eggs, the juice and grated zest of a lemon, 120 g of sugar and the whites of the eggs whipped till stiff. Pour half of the mixture in a greased tin cake, spread half of the sliced apples on it, then pour the rest of the mixture on top and finish with the remaining apples. Bake the cake for about half an hour at 180 °C. When it is still warm pour the syrup on it and let it cool before serving.
Hot Cross buns
You need: 300 ml of milk, 60 g of butter, 250 g of strong white flour, 250 g of strong brown flour, 100 g of golden caster sugar, 7 g sachet of fast action bread yeast, 1 egg (lightly beaten), 100 g of sultanas, grated zest of one lemon, 1 apple (peeled and grated), 1 tsp of cinnamon; for the crosses you need: 150 g of plain flour and 100 ml of water; to glaze you need: 3 tbsp of warm apricot jam or marmalade.
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Warm the milk and butter and let the butter melt. Mix the flours in a large bowl, add half a tsp of salt, sugar, yeast, then pour the warm milk and butter in. Mix it with a fork, then knead the dough by hand till smooth. Cover the bowl with a damp cloth and let it rest in a warm place for at least two hours till it doubles in size. Remove the damp cloth and knead the dough adding sultanas, lemon zest, apple and cinnamon. Add some flour if it is too sticky. Divide the dough into round pieces and set them on an oiled oven tray. Prepare the dough for the crosses mixing the plain flour with water, roll it out and cut strips to arrange on top of the buns, securing them with water. Cover the tray with cling film and let the buns rest in a warm place for an hour. Bake the buns for 15-20 minutes at 200° C till golden. Finally brush the jam (or marmalade) on top when the buns are still hot.
St. Valentine’s cakes
You need: four eggs, 100 g of flour, 100 g of sugar, 20 g of melted butter, one tsp of baking powder, a biscuit cutter and, to decorate, icing sugar, jam, cake sprinkles and chocolate fudge icing.
Beat the eggs and the sugar with a mixer for 15-20 minutes until soft and foamy. Add the other ingredients little by little and keep beating for another five minutes. Spread the mixture evenly over an oven tray lined with baking paper. Bake for 20-30 minutes at 150°C. When it’s ready (springy to the touch) turn it out onto a damp cloth, peel off the baking paper, let it cool, then cut out the hearts using a biscuit cutter. Finally decorate the hearts with pink or red readymade icing sugar, or make icing sugar with 125 g of icing sugar, a tbsp of warm water and a few drops of strawberry flavouring or red food colouring. You can also use jam, cake sprinkles and chocolate fudge icing.
Strawberry cake
For the sponge you need: four eggs and two yolks, 150 g of sugar, 150 g of flour, 50 g of melted butter, two tsp of baking powder and one tsp of bicarbonate of soda.
For the filling and decoration you need: 250 g of strawberries, three leaves of gelatine, one tbsp of sugar, a jar of strawberry jam (about 350 g) and 50 g of almond flakes. You can make a similar cake using raspberries and raspberry jam instead.
Whisk the eggs and yolks with the sugar in a bowl for 15-20 minutes. Add the other ingredients and keep whisking. Pour the mixture in a greased round tin and bake for half an hour at 180°C.
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When the cake is cold cut it in half horizontally and spread 3-4 tbsp of strawberry jam on one half (it is better to dilute the jam with some warm water). Put the top half back on and spread a bit of jam on the top of the cake and around its sides. Put the leaves of gelatine in cold water for five minutes, then take out and dissolve in two tbsp of warm water with one tbsp of sugar, mixing well. Wash and cut the strawberries in half, set them on the top of the cake and pour the gelatine over them. Finally stick the almond flakes around the sides of the cake.
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Biscuits
Biscuits with brown sugar
For the biscuits you need: 250 g of flour, 150 g of brown sugar, 2 eggs, half a tsp of baking powder, half a tsp of cinnamon and 1 tbsp of melted butter.
Beat the eggs with the brown sugar and add the cinnamon and melted butter. Add the flour and the baking powder, mix it well and knead it on a floured work surface. Let it rest for half an hour covered with a tea towel. Roll the dough out and cut the biscuits (I used a moon-shaped cutter). Bake them on a greased tray for 10-20 minutes at 180° C. When the biscuits are cold, decorate them with icing sugar and chocolate pieces.
Biscuits with rice flour
You need: 200 g of rice flour, 100 g of caster sugar, 2 eggs, 30 g of melted butter, half a tsp of baking powder and 50 g of glacé ginger in cubes or dried chopped apricots.
Mix flour and sugar in a bowl, add the eggs, the baking powder and the butter. Finally add the chopped apricots, or the glacé ginger. Mingle them in the mixture using a fork and then knead the dough. Shape little balls, then press them with the palms of the hands and set them on a greased oven tray. Bake for 20 minutes, or till golden, at 180° C.
Biscuits with buckwheat flour
You need: 200 g of buckwheat flour, 2 eggs, 100 g of golden granulated sugar, 2 tbsp of olive oil, half a tsp of baking powder and 50 g of dried cranberries.
Mix flour and sugar in a bowl, add the eggs, the baking powder, the dried cranberries and the olive oil. Mingle bits evenly using a fork and then knead the dough. Roll out the dough and cut the biscuits using a cookie cutter, finally set them on a greased oven tray. Bake for 20 minutes, or till darker, at 180° C.
Biscuits with rye flour
You need: 200 g of rye flour, 2 eggs, 50 g of melted butter, 100 g of muscovado sugar, grated zest of a lemon, half a tsp on baking powder, half a tsp of cinnamon.
Mix flour and sugar in a bowl. Add the eggs, the lemon zest, the cinnamon, the baking powder and the melted butter. Mingle it using a fork and then knead the dough. Roll out the dough and cut the biscuits using a cookie cutter. Finally set them on a greased oven tray. Bake for 20 minutes, or till darker, at 180° C.
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Easter biscuits
You need: 100 g of butter, 100 g of sugar, 150 g of flour, one whole egg and two whites, one tsp of baking powder, half a tsp of bicarbonate of soda and coloured icing to decorate.
Preheat the oven to 150°C. Beat the butter until soft, then stir in the sugar and the whole egg. Whip the whites till stiff and add them to the mixture; add the rest of the ingredients and knead the dough for a while (add more flour if it is too soft and sticky). Roll out the dough and cut into shapes (I used bunny, chick and butterfly) and set them on a greased tray. Bake for 10-15 minutes. When they are cold decorate with blue, pink and yellow icing sugar.
Halloween biscuits
Almond bats
You need: 150 g flour, 70 g sugar, 1 egg, 50 g butter, 70 g ground almonds, 1 tsp of baking powder, 3 tbsp of milk and black icing to decorate.
Mix flour, sugar, baking powder and the egg in a bowl, add the milk, ground almonds and melted butter. Knead the dough and let it rest for half an hour in a cool place. Roll out the dough and cut out bat shapes with a pastry cutter. Set them on a greased oven tray and bake for 15 minutes, 180°C. When they are cool, decorate with black icing, rolling it out and cutting the shapes using the same pastry cutter.
Full moons
You need: 200 g flour, 100 g brown sugar, 50 g butter, 1 egg, half a tsp of ground cinnamon, 1 tsp of baking powder, 50 g of raisins, 100 g of pumpkin puree and icing sugar to decorate.
Prepare the pumpkin puree cutting the pumpkin in cubes and boiling it in some water with 50 g of brown sugar and a pinch of cinnamon. When it is soft mash it with a fork or using a blender and let it cool. Beat the butter with a wooden spoon in a bowl till it is smooth; add flour, baking powder, the egg, the rest of the sugar and cinnamon. Add the pumpkin puree and knead the dough then chill it for half an hour. Roll the dough out and cut round shapes (you can use a glass or a pastry cutter). Bake on a greased tin for 15 minutes, 180°C. When they are cool, sprinkle with icing sugar.
Stuffed pumpkins
You need: 200 g flour, 100 g sugar, 50 g butter, 1 egg, 1 tsp of baking powder and grated lemon zest.
For the filling: 100 g of pumpkin puree (see above).
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To decorate you need 4 tbsp of icing sugar, lemon juice, 1 tbsp of water and green and orange food colouring.
Prepare the dough mixing flour, sugar, egg, melted butter, grated lemon zest and baking powder. Knead the dough and let it chill for half an hour. In the meantime prepare the pumpkin puree (see the previous recipe). Roll out the dough and cut shapes of pumpkin with a pastry cutter. Fill the middle of each shape with a tsp of pumpkin puree and cover with another pumpkin shape. Bake for 30 minutes, 180°C on an oven tray. When they are cool, prepare the icing mixing 4 tbsp of icing sugar with a tbsp of warm water, one tsp of lemon juice and some drops of food colouring, green for the stem and orange for the pumpkin.
Soft trees
You need: 300 g of cornflour, 250 g of plain flour, 200 g of butter, 170 g of sugar, 4 egg yolks, 4 tbsp of milk, a few drops of vanilla flavour or the grated zest of a lemon and a tsp of baking powder.
Whisk the yolks, sugar and lemon zest till the mixture becomes pale and soft. Add the flours, milk and melted butter. Knead the dough, let it rest for fifteen minutes and then roll it out, a quarter of an inch thick. Cut it into the shape you prefer. I used a Christmas tree cutter. Bake the biscuits on a greased tray for 15-20 minutes at 180 °C. Decorate with coloured icing sugar.
Cinnamon stars
You need: two eggs, 250 g of flour, 150 g of sugar,1 tbsp of melted butter, 3 tsp of cinnamon, 100 g of ground hazel nuts, 1 tbsp of juice of lemon and 1 tsp of baking powder.
Whisk the eggs, sugar and cinnamon then add the lemon, nuts and finally flour, butter and baking powder. Knead the dough and let it rest for ten minutes. Roll it out, about a quarter of an inch thick, and cut the stars. Bake them on a greased tray for 15-20 minutes at 180 °C. Decorate with sugar stars.
Little doughnuts
You need: 450 g of corn flour, 150 g of flour, 150 g of butter, 250 g of sugar, 3 eggs, the grated zest of a lemon, a pinch of salt, half a glass of white wine and 1tsp of baking powder.
Beat the butter until creamy. Add sugar, then eggs , then all the other ingredients to the mixture and knead it. Shape the dough into little ring doughnuts, making a stick first then joining the ends. Set them on a greased tray and sprinkle with sugar. Bake them for 15-20 minutes at 180 °C
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Cantuccini or tozzetti (Italian biscuits with nuts)
Here are some typical Italian biscuits called cantuccini or tozzetti. They are quite hard, so people tend to dip them in hot drinks or wine.
You need: 450 g of flour, 250 g of sugar, 2 eggs, the grated zest of a lemon, a glass of milk (about 20 tbsp), 5 tbsp of olive oil, 250 g of hazel nuts (or mixed nuts or hazel nuts and almonds: you can also add chocolate bits if you like), one tsp of baking powder.
Chop the nuts on a chopping board. In a bowl mix the flour with the eggs, milk, olive oil, and sugar. Add the baking powder and the lemon zest, and finally the nuts. The dough should be sticky. Make two loaves and set them on a greased tin. Bake them for about 20 minutes at 180 °C, till they turn pale brown. Take them out of the oven and cut the two loaves in slices. Then lay them down on the tray and bake again, till the biscuits are ready, for about 20-30 minutes at 180 °C.
Almond tidbits
You need: 2 egg whites, 200 g of icing sugar, 100 g of ground almonds, the grated zest of a lemon and hundreds and thousands to decorate.
Whip the whites with the sugar till stiff. Add the ground almonds and the zest of a lemon. Make little balls with the help of a teaspoon and set them on a greased tray. Decorate with hundreds and thousands and bake for 45 minutes at 180 °C.
Chocolate tidbits
You need: 3 egg whites, 250 g of sugar, 125 g of cocoa powder or finely grated good quality chocolate, 250 g of ground almonds and nuts to decorate.
Whip the whites with the sugar till stiff then add the ground chocolate and ground almonds. Make little balls with the help of a teaspoon and set them on a greased tray. Decorate with different kinds of nuts, or chopped nuts. Bake them for 45 minutes at 180 °C.
Coconut tidbits
You need: 2 egg whites, 150 g of sugar, 150 g of desiccated coconut, a grated zest of a lemon and 1 tsp of lemon juice.
Whip the whites with the sugar till stiff. Add all the other ingredients and mix well. Make little balls with the help of a teaspoon and set them on a greased tray. Bake for 45 minutes at 180 °C.
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Jam circles
You need: 250 g of self-raising flour, 150 g of butter, 100 g of sugar, 2 egg yolks, the grated zest of a lemon, 1 tbsp of liqueur and jam to decorate.
Beat the butter till it becomes creamy, then add the sugar and the egg yolks. Add the flour, the lemon zest and the liqueur to the mixture. Knead the dough and let it rest in the fridge for half an hour wrapped in a tea towel. Shape the dough into circles about a quarter of an inch thick. Bake them on a greased tray for 20 minutes at 180 °C. Decorate with jam, preferably plum or blackberry jam.
Gingerbread
You need: 250 g of flour, 50 g of butter, 3 tsp of ground ginger, 1 egg, 4 tbsp of milk, 100 g of sugar, 1 tsp of baking powder, a pinch of salt, nuts, candied fruit and coloured icing sugar to decorate.
Beat the butter and add sugar and egg. Add the other ingredients and mix well. Knead the dough and roll it out, about a quarter of an inch thick. Cut in the shape you prefer -- I used the shape of a man and a woman -- and decorate them with nuts, candied fruit and coloured icing sugar. Bake them on a greased tray for 15-20 minutes at 180 °C.
Shortbread moons
You need: 100 g of flour, 100 g of potato flour, 150 g of sugar, 3 boiled egg yolks, 100 g of butter, some vanilla drops, 2tbsp of milk, 1 tsp of baking powder and icing sugar to decorate.
Beat the butter till it is creamy and mix it with the sugar and the boiled yolks of the eggs. Add all the other ingredients, knead the dough and let it rest in the fridge for half an hour wrapped in a tea towel. Roll the dough out, about a quarter of an inch thick, and cut the shape you prefer. I used the shape of a moon and decorated it with icing sugar mixed with water (125g of icing sugar and a tbsp of warm water) and sugar stars. Bake them on a greased tray for 15-20 minutes at 180 °C.
Meringues
You need: 3 egg whites, 150 g of sugar, ground hazel nuts (optional), chocolate chips and hundreds and thousands to decorate.
Whip the whites stiff with the sugar. You can add the ground hazel nuts (about 30 g) to the mixture or part of the mixture. With the help of a spoon set the mixture on a greased tray, forming the meringues. Sprinkle chocolate chips and/or hundreds and thousands on top. Bake for half an hour-45 minutes at 150 °C.
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Spiced hearts
For the dough you need: 2 eggs, 200 g of white or wholemeal self-raising flour (optional), 200 g of sugar, 1 tbsp of melted honey, 1 tbsp of melted butter, 2 tsp of cinnamon, and 2 ground cloves.
For the icing: 150 g of icing sugar, 1 tbsp of warm water and 1 tsp of strawberry flavouring.
Whisk the eggs with the sugar, add the other ingredients and knead the dough. Roll it out and cut it into the shape of hearts. Bake them on a greased tray for twenty minutes at 180 °C. When they are cool prepare the icing and spread it on the biscuits using a tea spoon.
Hazelnut flowers
For the dough you need: 300 g of flour, 150 g of butter, 150 g of sugar, 150 g of ground hazel nuts, 2 tsp of cinnamon, 3 eggs, a pinch of salt, 1 tsp of baking powder; and for the icing: 4 tbsp of icing sugar, 2 egg whites and chopped hazel nuts.
Mix the flour with the eggs, sugar, hazel nuts, cinnamon, salt and baking powder. Melt the butter in a pan and add it to the mixture. Knead the dough and roll it out, about a quarter of an inch thick. Cut it in the shape of flowers and bake them on a greased tray for twenty minutes at 150 °C. When they are cool prepare the icing. Whip the whites with the icing sugar till stiff, spread it on the biscuit with a tea spoon and sprinkle with chopped hazel nuts. Bake for fifteen minutes at 180 °C.
Sugared sticks
You need: 500 g of flour, 150 g of butter, 7 g of bread yeast, 200 g of sugar, 150 ml of warm water and 1 egg.
Mix half of the flour with the yeast and warm water. Knead it and let it rest for one hour in a warm place covered with a tea towel. Add the melted butter, the egg and the rest of the flour. Knead it and let it rest for one more hour. Knead the dough and make sticks about three inches long, roll them in sugar and bake them on a greased tray for half an hour at 180 °C.
Almond toys
You need: 250 g of flour, 170 g of sugar, 2 eggs, 150 g of ground almonds, 100 g of butter, 4 tbsp of milk, 1 tsp of baking powder and 1 tsp of bicarbonate of soda.
Beat the butter till it is creamy then add the sugar and eggs. Add all the other ingredients and knead the dough. Let it rest in the fridge for half an hour wrapped in a tea towel. Roll the dough out and cut it into toy shapes. I used the shape of a car, an aeroplane and little hearts. Bake them on a greased tray for twenty minutes at 180 °C. When they are cool, decorate them with coloured icing sugar.
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Orange stars
For the dough you need: one orange (alternative: one lemon), 250 g of self-raising flour, 100 g of sugar, 100 g of butter, 2 eggs; and for the icing: 150 g of icing sugar and 2 tbsp of citrus juice.
Beat the butter and add the sugar and the eggs. Add the grated zest of the orange or lemon to the mixture and 5 tbsp of the juice. Add the flour and knead the dough. Roll it out, about a quarter of an inch thick, and cut out the stars. Set them on a greased tray and bake for 15-20 minutes, 180 °C. Decorate with the icing sugar mixed with 2 tbsp of juice and with hundreds and thousands.
Chocolate hearts
For the dough you need: 250 g of flour, 150 g of sugar, 2 eggs, 150 g of butter, 5 tbsp of milk, 100 g of ground hazel nuts, 1 tsp of baking powder and half a tsp of bicarbonate of soda; and for the decoration: 100 g of a chocolate bar, 1 tbsp of liqueur and 2 tbsp of water.
Beat the butter till it is creamy and add sugar and eggs. Add the flour and hazel nuts, the other ingredients, and knead the dough. Let it rest in the fridge for half an hour wrapped in a tea towel. Roll it out, about a quarter of an inch thick, and cut out the hearts. Bake for half 15-20 minutes at 180 °C. When they are cool prepare the chocolate decoration, melting the chocolate bar in a pan with the liqueur and water. Dip half of each heart in the melted chocolate and let it cool on a tray.
Mostaccioli
You need: 500 g of flour, 150 g of sugar, 100 g of almonds, 100 g of walnuts, 150 ml of coffee (or decaf coffee) with sugar, 150 g of honey, one tsp of cinnamon, one tsp of baking powder, one orange (juice and zest) and 200 g of dark chocolate to decorate.
Chop the nuts and add all the other ingredients (except for the chocolate). Mix well and spread the mixture (about half an inch thick) on an oven tray lined by backing paper. Bake for ten minutes, 150°C, then take it out and cut the dough in diamond shapes or in squares ( it’s easier). Put it back in the oven for another half an hour till they are brown. Let them cool then melt the dark chocolate in a pan bain marie. Spread the melted chocolate on the biscuits or dip them in it. Serve cold.
Almond flakes biscuits
You need: 400 g of self raising flour, 3 eggs, 150 g of light brown sugar, 100 g of melted butter and some drops of vanilla extract.
For the topping: 50 g of butter, 50 g of light brown sugar, 2 tbsp of honey and 200 g of flaked almonds.
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Mix the ingredients for the dough, knead it then roll it out. Place the pastry on a greased oven tray and cut it into squares. Bake for 10 minutes at 180° C. In the meantime prepare the topping by mixing all the ingredients in a pan and heating it for 5-10 minutes on the hob. Take the biscuits from the oven and spread the flaked almond mixture on top, keeping the squares separated. Bake for another 10-15 minutes till slightly brown.
Dark Chocolate meringues
You need: 3 egg whites, 150 g of icing sugar and 50 g of dark chocolate chips.
Whip the egg whites until stiff, then mix in the icing sugar. Melt the chocolate chips in a pan and add most of them in the meringue folding it gently, not mixing it in completely. Spoon the meringue mixture on a greased oven tray and drip the remaining melted chocolate on top. Bake for 50-60 minutes, 150° C.
Biscuits with jam
For the biscuits you need: 500 g of flour, 150 g of sugar, one tsp of baking powder, half a tsp of bicarbonate of soda, the grated grind of a lemon, three eggs, 75 ml of sunflower oil, jam and icing sugar.
Mix all the ingredients, apart from the jam and the icing sugar, in a bowl. When the dough is smooth and non sticky, roll it out and cut out round shapes (I used a glass). Set the shapes on a greased tin and spread jam on it (I used apricot jam). Then cut the same round shapes and make a round hole in the middle using a thimble or something bigger. Set the second shape on top of the first and bake it 150°C for 15-20 minutes. You can dust the top with icing sugar.
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