Sweet Recipe

Tortino Caldo Al Cioccolato ~ Warm Chocolate Cake
225 g Dark Chocolate
225 g Butter
4 whole Eggs, plus 2 Egg Yolks
70 g Sugar
Zest of 1 Orange
60 g ‘00’ Flour, sifted
Powdered Sugar, for dusting

Preheat oven at 180° C or 350° F.

In a mixing bowl, whip the eggs with the sugar for about 10 minutes until light and fluffy. Meanwhile, melt the butter with the dark chocolate in a double boiler and mix well. Add the melted chocolate-butter mixture into the egg mixture folding gently so the eggs do not deflate. Add the grated orange zest, then sift in small amounts of the flour folding gently always in the same direction.

Butter and flour individual cake molds and pour the batter in. Bake for 8 minutes. Turn onto a serving dish and dust with powdered sugar before serving warm.

Italian Sunday

Join us on the Amalfi Coast!!

Boston's North End

Frank DePasquale

Brings the flavors and traditions of Italy to the historical Italian neighborhood.

by Lauren Birmingham Piscitelli

 

Click HERE for article 

No Matter How You Slice Your Tomatoes!

Pansanella ~ Bread & Tomato Salad
Serves 4

4 pieces Pane Biscottato, twice baked hard bread (substitute with day-old toasted wheat bread if needed)
3 Fresh Tomatoes, chopped
¼ Onion, chopped
Oregano, pinch, to taste
Fresh Basil, to taste
Extra Virgin Olive Oil, to taste
Salt, to taste

Dip the Pane Biscottato in water for a few seconds then allow excess water to drip off. Break it in small pieces and mix with chopped tomatoes, onion, a pinch of oregano, fresh basil ripped by hand, salt and a generous amount of Extra Virgin Olive Oil. Mix well to combine and serve.

Denzel Washington in Positano!!

Denzel with Peppe & Gianfranco of Chez Black, Rada at Music On The Rocks, Positano!

 

Try out Denzel's favorite dessert from Rada! exclusive recipe!

Panna Cotta Con Frutti Rossi – Panna Cotta With Berry Sauce

Courtesy of Rada Restaurant

Serves 6 to 8

300 g Heavy cream

350 g Whole milk

100 g Sugar

10 g Sheet gelatin, soaked in water for a few minutes

Zest of ½ lemon, finely grated

Vanilla pod

100 g Red fruits (raspberries, strawberries, red currants etc.)

30 g additional Sugar

Place the cream, milk, 100 g of sugar and lemon zest in a saucepan. Slit the vanilla pod open lengthwise and scrape the seeds into the cream. Heat until almost boiling. Remove from the heat, add the soaked gelatin to the cream and whisk until well combined.

Pass the mixture through a fine sieve and pour into individual dariole molds. Allow to cool then place in refrigerator until completely chilled.

Meanwhile, place the red fruits in a pan with the sugar and slowly heat. Once the sugar has completely dissolved and the sauce slightly thickened, take off the heat. Allow to cool a little and whiz in a food processor.

To serve, turn each panna cotta gently onto a serving plate and accompany with red berry sauce, (caramel, chocolate or your favorite topping).

Harry's Bar in Venice

Went to Harry's Bar in Venice and met Mr. Cipriani. We drank Bellinis and he gave me a copy of his cookbook.

Win a Cooking Vacation to Sunny Italy!

Go to www.Cooking-Vacations.com and click on the blue box in the upper right hand corner to register.