Pannacotto con Salsa di Aranci Flan with Orange Sauce Serves 4 Though pannacotta and crème brulee are often confused, there is a big difference between them: pannacotta is a cooked custard (literally, cooked cream), while crème brulee is an egg custard that you dust with sugar and broil (literally, burned cream).  The crème brulee I […]

Pasta Frolla Pastry Crust Ingredients: ½ cup sugar 1 stick (1/2 cup) sweet butter, cubed 1 large egg 1 teaspoon vanilla extract 1 ¾ cups flour 1 teaspoon baking powder ¼ teaspoon salt Dried beans or pie weights Procedure: 1. Preheat the oven to 350 degrees. In a bowl, cream together the sugar and butter. […]

Pere con Pecornio, Miele, e Noci Pears with Pecorino, Honey, and Walnuts Serves 4 Like the Italians, the French often end their meals with fruit and cheese. The combination of pears, pecorino, honey, and walnuts is incredibly delicious. If you can’t find pecornio Toscano, try Manchego, or another mild pecorino. Ingredients: 1 pound Bosc pears, […]

Ricciarelli Siena Cookies Makes 20 cookies Ingredients: 1 (8 ounce) can almond paste 1 teaspoon Grand Marnier 1 cup plus 5 tablespoons confectioners’ sugar 2 egg whites ½ cup blanched almonds Procedure: Preheat the oven to 300 degrees and line a sheet pan with parchment paper.  Place the almond paste in a food processor and […]

Ricotta al Caffe e Rhum Ricotta with Coffee and Rum Serves 4 For anyone who might have done one too many shots of grappa last night, I recommend a good dose of this ricotta with your morning coffee. It’s easier on your stomach than a Bloody Mary, and-take it from one who’s tried both- more […]

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