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 […]

Faraona con Funghi e Polenta Guinea Hen with Wild Mushrooms and Polenta Serves 4 Ingredients: 11 tablespoons extra-virgin olive oil 2 tablespoons finely chopped garlic, plus 10 whole cloves, peeled and crushed 3 tablespoons finely chopped fresh oregano 3 tablespoons finely chopped fresh Italian Parsley 6 cups mixed mushrooms (cremini, shiitake, oyster, portobello), cleaned and […]

Tagliatelle con Zucca, Tartufo Nero, e Prosciutto Tagliatelle with Butternut Squash, Black Truffle, and Prosciutto Serves 4 as an Appetizer Ingredients: 1 butternut squash, cut into 3 to 4 pieces and seeded 1 tablespoon chopped garlic ½ cup extra-virgin olive oil 2 tablespoons chopped fresh sage leaves 5 tablespoons thinly sliced strips of proscuitto Fresh […]

Uova con Tartufo Bianco Eggs with White Truffle Serves 4 Ingredients: 4 tablespoons extra-virgin olive oil 8 eggs Salt and fresh ground black pepper, to taste 2 ounces white truffle, cleaned (this depends on how much money you’ve got: in season, white truffles go for about $80 an ounce; you can get by with 1 […]

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 […]