Tiramisù is one of Italy's favored desserts and probably one of the country's best known culinary exports. We have already given you the recipe for the traditional version of this delicious treat, as well as some interesting info about its history. One thing about tiramisù we almost never consider is its versatility: the traditional, basic recipe can be changed and varied in many ways, always creating a fantastic result. The tiramisù recipe we propose here is a fresher and lighter version of its traditional counterpart, where mascarpone is swapped with greek yogurt and eggs and coffee with strawberries. I call it Summer tiramisù because, of course, it needs the freshest of fruit and this is the right season to get it. I must admit, this is not my own recipe, but my stepmother's, who is a great cook and could teach a thing or two to many chefs out there! The base for this tiramisù is, of course, savoiardi, which are called lady's or boudoir fingers in English. In case you cannot find them, you can either make them yourself (they are pretty simple to prepare!) or substitute them with a plain, sponge cake, of the type you find at the store ready to be cut and filled with creams and frostings. I would avoid crunchier cookies for Summer tiramisù: if they work very well as an alternative to savoiardi in the original recipe, they may not be the best for this one. Stick with lighter, fluffier cookies so! One last thing: as you will see, I soak savoiardi in fresh orange juice instead of coffee, but if you prefer, you can get some extra strawberries and blend them to make a coulis to use instead. It is really up to you!
Vitello Tonnato is a staple of Northern Italian culinary tradition. Very likely, it appeared on the tables of Italy at the end of the 18th century and more than one region claim to be the fatherland of this delicious dish, Piedmont, Lombardy, Emilia Romagna and Veneto above all others. As a Piedmontese, I of course consider Vitello Tonnato piedmontese, but I will not get offended if you see it differently! The first, written recipe for Vitello Tonnato was the one presented by Pellegrino Artusi in his La Scienza in Cucina e l'Arte di Mangiar Bene, published for the first time in 1881. But if I told you there is one, single recipe for Vitello Tonnato, I would be lying. First of all, there are a cold and a hot version of it, but here we will only present the cold version, which is by far the more popular. Thing is, cold Vitello Tonnato is not always made the same way. In my family, for instance, the sauce has always been mayonnaise-based, as it was this way my grandmothers made it. Basically, you would add the blended tuna, capers and anchovies to a base of homemade mayonnaise: yes, homemade. There was no way my grandmothers would have bought mayonnaise from a store. This version of the sauce is at least one century old, so it could well be considered "traditional," yet, there is an even older version of it, which does not involve the use of mayonnaise. The binders for all the ingredients are boiled egg yolks and olive oil, to which, once again, tuna, capers and anchovies are added. Both sauces are delicious and delicate, with a lovely punch given by the anchovies. Below, we propose the recipe for both sauces. The mayonnaise based sauce is delicious on fresh bread or as a substitute for simple mayonnaise in a meat sandwich. To have a truly delicious "salsa tonnata" with mayo, you should really use homemade mayonnaise, as it makes an enormous difference in taste and texture. When it comes to the meat, the piece usually chosen is the "girello," or eye round in English: needless to say, the meat has to be of the best quality, if you truly want to enjoy Vitello Tonnato at its best.
Is there anything better than a bowl of gelato in a hot Summer day? Yes, there is: gelato with a lovely brioche con il tuppo. I am Piedmontese and I live in Liguria, but my next door neighbors (and good friends) are from Sicily. Last week, when the first real heat hit the riviera, they went out, bought 2 pounds of fresh gelato from this to-die-for gelateria next door to us and started baking. Baking what? With gelato?! Well, "for" gelato, really. In Italy, in Sicily especially, we love eating ice cream as a filling for soft, sweet buns called brioche con il tuppo. You may be familiar with french pain brioche, which is however less dense and sweeter than delicacy we are going to show you how to make today. The brioche con il tuppo is like sweet bread: it has the same consistency, and the right level of sugary goodness to accompany the most delicious of gelato without making your deserved treat too sticky or heavy. This is a truly traditional Sicilian recipe, with ancient origins. Even its name is rooted in tradition, as it recalls the old-fashioned hairstyle women of the island used to wear: a bun, kept low on the nape of the neck, "il tuppo", which look exactly like these brioches, made with two different sized balls of dough baked one upon the other. The brioche con il tuppo is delicious filled with gelato, but also dunked into an ice cold coffee or almond granita (the italian version of slushy!), maybe topped with whipped cream. I had mine last week with a mix of pistachio, cherry, lemon and vanilla ice cream: cut the brioche in a half and just fill it with spoons over spoons of gelato!
An easy recipe for the pesto alla genovese. The garlic is optional. The cheese used is different according to taste (the pecorino gives a more pungent taste than parmigiano).
This recipe for tiramisù is very simple, but extremely satisfying. And don't forget that, when you make tiramisù, you truly are preparing a little slice of Italian food history! You can adapt it to your own taste, in the choice of the biscuits, in adding coffee beans or a layer of chocolate cream, in using white chocolate powder on the top, etc. I use 5 eggs for 500 g mascarpone and 5 tablespoons of sugar. So you can adapt the quantities to your needs, and the ratio should remain the same: 1 egg - 100 g mascarpone - 1 tablespoon of sugar.
Place the codfish in the middle of a plate, with a drop of the cooking oil. Spoon the sauce over the fish and decorate with pieces of orange and fresh basil and melissa.
The pastry for this tart is given extra flakiness by folding it several times before rolling it, similar to the way French make puff pastry.
A cafe overlooking the Grand Canal or St. Mark's Square on a warm summer afternoon begs for a cool confection. An icy watermelon granita, followed by an inky cup of espresso, and you know it' Venice in summer. "To me it is the best refreshment," Francesco insists. Watermelon is so Venetian. Refreshing slices of the fruit were a popular snack in the 18th century. In 1527 Pietro Aretino, a Roman visiting the city, remarked on the sale of melons in the market. "Twenty or 25 sailing boats choked with melons are lashed together to form a kind of island where people assess the quality of the melons by sniffing them and weighing them."
Pink peppercorns suggest nouvelle cuisine, or as it is called in Italy, nouva cucina, but in reality they have been used in Venice for many centuries. Venetian traders introduced them from East Africa and, called â€œgrains of paradise,â€ they were first recorded in 1214. Fanciful Venetian glass goblets set off the poached pears. Adam Tihany would serve each in a different glass.
Zabaglione, that elegant creamy froth of egg yolks, sugar, and wine, is both comfort and party food. Francesco suggests that mastering the technique of whipping up zabaglione allows the cook to have a last-minute dessert on hand at all times. "You have eggs, you have sugar, and a little wine, so you put it over what fruit you have and serve it hot or chill it or even broil it to give it a nice finish." Even though plump fresh figs in season need no adornment, they become delectably lush under a mantle of zabaglione. This zabaglione is made Venetian-style with sparkling prosecco, not marsala. It can also be served with a whole fig placed in each dish.