Semifreddo con Granella e Salsa di Cioccolato Semifreddo with Ground Nut Brittle and Chocolate Sauce Serves 8 Semifreddo, which means “almost frozen,” unites the creamy coldness of gelato with the airy lightness of mousse. I grew up on it, and it’s added more than a handful around my midriff. The granella, a ground-up nut brittle, […]

Bigne al Cioccolato Beignets with Chocolate Sauce Makes 32 pastry puffs Beignets are considered French, but they were actually invented in Florence and exported to France by a Florentine chef in the court of Catherine de Medicis. Back then, bigne were called pasta siringa (syringe pastry) because chefs used a syringe to shoot the cream […]

Crostata di Mele Country Apple Tart Serves 8 Ingredients: 1 recipe Pastry Crust (page 127) 2-3 slightly tart apples, such as Macintosh or Granny Smith (1 ½-2 cups sliced) 1 recipe Pastry Cream (pg 87) 2 tablespoons sugar Procedure: 1. Preheat the oven to 350 degrees F. Bake the piecrust as directed, leaving the oven […]

Torta Pinolata Pine-nutty Cake Serves 8 Ingredients: ¾ cup sugar 6 tablespoons sweet butter 1 egg plus 4 egg yolks 2 tablespoons freshly grated lemon zest 1 cup plus 2 tablespoons flour ½ teaspoon salt ½ cup pine nuts Procedure: 1. Preheat the oven to 350 degrees F. Butter an 8-inch cake pan. 2. In […]

Crostata con Pere al Vino Rosso Wine-Poached Pears in a Cornmeal Crust Serves 8 Ingredients: 3 pounds pears Juice and peel of 1 lemon 1 tablespoon whole black peppercorns ½ tablespoon whole cloves 1 tablespoon whole allspice berries 6 cups red wine 1 ¼ cups granulated sugar 2 sticks cinnamon ½ cup dried cranberries 1 […]