Creamy zabaglione is an Italian custard made from just four ingredients: egg yolks, sugar, heavy cream and marsala wine. Drizzled over fresh cut strawberries and blackberries, your guests will be delighted by the combination of tart berries, sweet cream and marsala wine. The best part? You can prepare it ahead of time and keep it chilled until you’re ready to serve.
Zabaglione with Berries
INGREDIENTS
6 egg yolks
1 cup granulated sugar
2 tbsp Marsala wine
1 cup heavy cream
DIRECTIONS
–Set up a saucepan with water in it for use as a double boiler.
-In a large bowl, combine egg yolks, sugar and Marsala wine. Use a large balloon whisk to whisk the mixture over the boiling water until warm and the sugar is dissolved.
–Meanwhile, whip cream until soft peaks form.
–Remove egg mixture from the double boiler when sugar is thoroughly dissolved and egg mixture is hot.
–Gently fold the whipped cream into the egg mixture and set aside to cool.
Recipe from The Ultimate Mediterranean Diet Cookbook by Amy Riolo.
While it’s relatively uncommon to see olive oil being used in American desserts, Italians have long taken advantage of its sweeter side. Paired here with nutty almonds and slightly tart cherries, olive oil provides a wonderfully subtle balancing note. Amy’s Riolo’s Olive Oil, Cherry and Almond Cake also happens to be one of the most visually stunning desserts we’ve seen: the syrup from the cherries lends a slight jewel-toned marbling and the final dusting of powdered sugar is a simple but elegant finish. For serving, Chef Amy suggests pairing it with Vin Santo.
AMY’S OLIVE OIL, CHERRY AND ALMOND CAKE
INGREDIENTS
1/4 c (60 ml) extra-virgin olive oil, plus extra
1 1/2 c (188 g) unbleached all-purpose flour
1/2 c (55 g) sliced almonds
2 eggs, separated
2/3 c (160 ml) freshly squeezed orange juice
2 t orange zest
1 c (200 g) sugar
2 t vanilla extract
1 t almond extract
1 t orange blossom water
1 t baking powder
1/2 t unrefined sea salt
2/3 c (64 g) almond flour
1 c (155 g) pitted cherries
2 T (16 g) powdered sugar, to serve
DIRECTIONS
-Preheat the oven to 350°F (180°C). Oil and flour a 9-inch (23 cm) spring form pan. Line
with a 9-inch (23 cm) round of parchment paper. Brush the parchment paper with olive oil
and sprinkle with sliced almonds.
–In the bowl of a standing mixer or in a large metal bowl using a hand mixer, beat the egg whites until stiff peaks form.
–Combine the orange juice, orange zest, olive oil, egg yolks, sugar, vanilla, almond, and orange blossom water in a medium bowl.
–In a large bowl, sift together the flour, baking powder, salt, and ground almonds. Mix in the orange juice mixture and fold in the cherries and egg whites.
–Pour into the baking pan and smooth out the top with a spatula. Bake until a toothpick inserted into the middle comes out clean and the cake begins to pull away from the sides of the pan, 40 to 45 minutes.
–Cool completely. Invert onto a platter, release sides. Remove the parchment paper, sprinkle with powdered sugar, and serve.
Recipe from The Ultimate Mediterranean Diet Cookbook by Amy Riolo.
While it's relatively uncommon to see olive oil being used in American desserts, Italians ...
What a fierce winter this has been. The extremes between odd 60 degree days have not been enough to balance the fierce cold, snow and winds that have crept along the east coast. We often joke about how frequently we shut down the government for the promise of snow—this year was an all time first for me when we shut down for the promise of wind.
We departed a snow covered New York City for Umbria where we have been greeted by sunny skies and fields of green.
We are often asked, “What is the best time to visit Italy?” Of course our answer is always, “Whenever you can make it to Italy.” There is always a good reason to visit Italy. For me, the best reason to visit Italy in the spring is the promise of what is to come.
When we visit during the summer—the farmers discuss the heat and the wind—how they are affecting the fields. When we visit during the fall—the farmers discuss the impact of the flies and the rains. When we visit during the spring the farmers discuss the possibilities of what is to come. The promise of a perfect harvest. The potential of a particular grape. The buds on the trees. The gentle rain that just passed through. In spring—everything is possible.
Our tours always involve food and wine—in the spring we are drinking the most recent releases. We are eating wild asparagus, artichokes and favas. As our friend Emiliano pointed out to us on day one, “The green has returned”—and we are here to enjoy it.
Be warned: arrabiata means “angry” in Italian, hinting at this sauce’s surprisingly fiery kick. While it may look like your classic Pomodoro, Arrabbiata Sauce is made by infusing peperoncini into a garlicky olive oil, imbuing a subtle heat that punctuates each bite. Served over your favorite pasta, it’s a welcome change that’s quick to make and faster to eat.
ARRABBIATA SAUCE
INGREDIENTS
1 small yellow onion (small diced)
2 t peperoncini or crushed red pepper flakes
2 cloves of garlic
2 quarts of Tomato puree (San Marzano tomatoes, whole, pureed)
2 bunches of basil
2 T chopped Italian flat leaf parsley
EVOO
Salt
Pepper
DIRECTIONS
-In a heavy bottomed saucepan, add olive oil, add the diced onion and slowly saute till clear and soft on Med-High heat
-Add the garlic, gently sauté, add the peperoncini, and 1 T of parsley and sauté quickly
-Meanwhile cook your pasta of choice
-Add pasta water from the pasta cooking liquid to the arrabiata sauce
-Drain pasta, and toss into the arrabiata sauce, add basil, and the remaining parsley
-If necessary add a cup of pasta water and adjust seasoning
-Serve with Pecorino Romano, Fiore Sardo or Ricotta salata
Be warned: arrabiata means "angry" in Italian, hinting at this sauce's surprisingly fiery kick. While it may look like your classic Pomodoro, Arrabbiata Sauce is ...
This donut shaped cake with meringue frosting is pronounced Chara-mee-cola ( Ciaramicola) and is an Umbrian delicacy. Legend has it that there was a tradition where a woman would present the cake to her fiance on the morning of Easter Sunday. Now it is a common Easter cake in the Umbrian region and particularly the province of Perugia. We were introduced to this cake by our Umbrian friends, Marco and Chiara. The cake gets its pink tint from the Alchermes liqueur, which some believe to date back to the Renaissance. While not hard to find in Umbria, if you cannot find in the US, you can substitute it with a cranberry liqueur. Enjoy this slice of Umbria in your own kitchen! Buona Pasqua!
CIARAMICOLA
INGREDIENTS
450gr flour
250gr butter
350gr sugar (100 for meringue)
5 eggs (2 egg whites for meringue)
1 cup Alchermes
1 small cup of milk
1 lemon (juice and grated peel)
1 pinch of salt
16gr of baking powder
DIRECTIONS
-Beat the eggs in with the sugar
-Add the melted butter, Alchermes, lemon, milk and sift in the flour
-Bake at 355F for 45 minutes
-Remove the cake from the oven
-Beat the egg whites with the first salt at low speed
-Cook for 2 minutes in boiling, salted water and toss with sauce of choice
-Cover the cake with meringue and decorate as desired
-Put back in oven at 220/250F for 10 minutes
-Leave the cake in the oven to cool and dry with the oven door open
This donut shaped cake with meringue frosting is pronounced Chara-mee-cola ( Ciaramicola) and is an Umbrian delicacy. Legend has it that there was a tradition where ...
Originating in Central Italy, Tagliatelle has grown to be dispersed throughout the whole boot of Italy. This long and flat pasta can be served with many different sauces, but it is most famous for being paired with a Bolognese meat sauce to create Tagliatelle al Ragù. You will enjoy the hands on process of making this famous pasta, as well as the finished product!
TAGLIATELLE
INGREDIENTS
200g semolina flour
200g type 00 flour
4 eggs
DIRECTIONS
-On a large wooden cutting board, make a well with the flour. Crack eggs into the well. Using a fork, slowly beat the eggs and mix in the flour, being careful not to break the walls of the well
-After most of the egg and flour is incorporated, begin to knead the dough. Knead for at least 10 minutes, until very smooth.
-Cut dough into manageable pieces (3-4 balls) and begin to roll out as thin as possible
-After dough is rolled out, fold the dough in onto itself, making 2 folds, starting from the outside and working in
-Carefully slice strips of pasta being careful not to press down on the dough. Shake out noodles and place on tray with semolina flour
-Cook for 2 minutes in boiling, salted water and toss with sauce of choice
Tarts are a very common form of dessert in Italy and Lemon is one of the most common flavors, as it is a naturally occurring fruit. For this reason, this type of dessert is very common, whether it is enjoyed in the morning with a cup of coffee or after dinner, it is guaranteed to please! (This is the recipe for the lemon tart filling, but you are free to use any type of shell that you would like!)
LEMON TART FILLLING
INGREDIENTS
12 egg yolks
12 eggs
1.5 cups sugar(granulated)
2 cups lemon juice
4 ea lemon zest
12 oz butter (3 sticks unsalted)
DIRECTIONS
-Combine first 5 ingredients and whisk over double boiler until temp is about 130F
-Slowly add in butter and use a rubber spatula to keep the mixture moving so it does not scramble.
-When thick consistently, pour in pan, and layer parchment or plastic wrap on top so no skin is formed
This type of chopped liver pate is a specialty in the Umbria region of Italy and when served on a toasted piece of bread, it is simply called “Crostini Umbri”. Don’t write this delicious snack off without giving it a sample, and now you can try it in the comfort of your own kitchen! Enjoy!
CROSTINI UMBRI- CHICKEN LIVER PÂTÉ
INGREDIENTS
4 tbsp olive oil
1 small onion, finely chopped
1 pound chicken livers
2 tbsp capers, rinsed and drained
2 anchovy fillets
1 cup dry red wine
Salt and pepper
DIRECTIONS
-Rinse livers and drain thoroughly. Trim any fatty bits or tough fibers.
-In a 10-12 inch sauté pan, heat the olive oil over medium heat. Add onion and cook until softened but not browned, about 10 minutes. Add livers, capers, anchovies, and cook until livers are lightly browned, about 5-7 minutes. Add the wine, and cook until most of it has evaporated.
-Transfer all to food processor and pulse until thoroughly blended but coarse.Season to taste with salt and pepper, and spread generously on bread.
If Gnocchi couldn’t get any better, pairing it with Chef Liam’s Porchetta Ragu makes you wish the pasta bowl was bottomless! Try this unique pairing of Gnocchi, which will not only be a fun and different preparation process to normal pasta, but is also guaranteed to be delicious when it’s time to sit down and enjoy!
GNOCCHI WITH PORCHETTA RAGU
INGREDIENTS
Gnocchi:
6 large potatoes, bolied
1 egg
salt and pepper
00 flour
Porchetta Ragu:
2 lbs cold porchetta
2 carrots, minced
2 celery sticks, minced
1 large onion, minced
1 garlic clove, minced
rosemary, sage, and bay leaves
tomato paste
olive oil
DIRECTIONS
-Boil the potatoes in salty water with the skin on
-Peel the potatoes, rice them. Let cool.
-Add the egg and salt and pepper to taste
-Add the flour and mix. Continue mixing and add flour until the dough is smooth and not very sticky
-Make a tube and cut into 1-inch pieces.
-Meanwhile, in a large pot heat the olive oil and add the minced veggies and herbs.
-Stir occasionally and add the diced porchetta. Keep cooking for 10 minutes and add the tomatoes paste, Add salt and pepper to taste.
-Continue cooking for 1 hour in low heat.
-Boil gnocchi in salty water until they float. Drain well and add sauce to taste.
Our sweet tooth has continued, and there is no end in sight! We have begged Chef Liam to share another Dolce recipe so that we can try our hands with dessert once again. Not only is this Chocolate Hazelnut Tart simply delicious but it is also simple to make as there is no baking involved, mostly just stirring and mixing. Enjoy!
CHOCOLATE HAZELNUT TART
INGREDIENTS
30oz chocolate
10oz Nutella
3 egg yolks
1.5 cups of granulated sugar
1 tspn sea salt
4.5 cups of heavy cream
.5 lbs cold butter cubes
DIRECTIONS
Combine chocolate and Nutella in mixing bowl
Heat heavy cream and scald
In another bowl, whisk egg yolks with sugar and salt
Slowly incorporate cream into egg yolks
Pour cream and egg yolk mixture into chocolate mixture with butter cubes and thoroughly combine
Pour complete mixture into tart molds and refigerate until set
There is no shame in having a bit of a sweet tooth, and indulging in the Dolce after a great meal! This Chocolate Souffle is the perfect way to indulge and the best part about it is that it is easy to make! Try your hand at it and enjoy!
CHOCOLATE SOUFFLE
INGREDIENTS
8 eggs
160g sugar
160g flour
500g dark chocolate
400g butter
DIRECTION
Melt together the dark chocolate and butter in a double boiler. Let cool.
In a clean bowl whip together the eggs with the sugar until foamy. Slowly stir the eggs into the cooled chocolate. Add flour and stir slowly until mix thoroughly.
Pour into small souffle cups and bake at °375 for 10 minutes.
Ragu can take on many forms, and Chef Liam has created this specialty with his handmade Umbrian Pork Sausage as his base. This sausage ragu can be served with any type of pasta that you desire, and any of the housemade sausages we have in our butcher case. Stop in for all your ingredient needs before starting this masterpiece!
