Rich and creamy mascarpone, bittersweet cocoa and bold espresso come together in this dessert-style dip. Serve it up with our crispy, airy Savoiardi Ladyfingers for a unique treat that is perfect for snacking or entertaining. Ingredients: 8 ounces mascarpone cheese, softened 2 tablespoons sugar 2 tablespoons instant espresso powder 1 (8-ounce.) container frozen whipped topping, […]
Author: Carafoli
Panforte di Siena
This Italian recipe dates back to the 13th century and originated in Siena. I have eaten this desert, but never made until I asked Gillian Riley for a quote for an article I was writing on Italian desserts. I decided to develop this recipe around the ingredients in Gillian’s book, The Oxford Companion to ITALIAN FOODS. This […]
HOLIDAY RECIPES FROM THE PAST TO YOUR KITCHEN
Vintage ideas for your next special occasion The story begins at an estate sale. I was in the kitchen of a turn-of-the-century house here on Cape Cod, checking the selection of outdated, kitschy cookbooks. I found a 9×12 booklet, Knox On-Camera Recipes, published in 1962. The food stylist in me grabbed it. The recipes are […]
TENERINA AL CIOCCOLATO
This recipe was given to me by Marco Pappalardo owner of Il Regno Seffa Pasta, a shop in Bologna where I bought fresh pasta and dolce treats. In researching this recipe, I found it is a dessert typical of the city of Ferrara. The intense chocolate flavor, moist inside, has few ingredients and is easy […]
Oysters Rockefeller
The original recipe was created in 1889 at the New Orleans restaurant Antoine’s. It has many variations and interpretations. Here is one that calls for simple ingredients. It’s both delicious and easy to put together. Ingredients: 2 dozen shucked oysters on the half shell 1 pound spinach, blanched and chopped 2 tablespoons finely minced shallots […]
Oysters on the Half Shell
Here are three suggestions, all slightly different. Mignonette Sauce This is the most classic sauce for oysters on the half shell. Usually it is make with white pepper, but I changed it to black pepper for a variation. Ingredients: ¼ cup finely shallots (about 2½ ounces) ¼ cup champagne vinegar 1/8 teaspoon […]
BERGAMONT OLIVE OIL CAKE
A few years ago, I was in Calabria Italy and came across the actual Bergamont fruit (a cross between a lemon and orange). It is the sent in Earl Gray Tea. I came home and developed nine recipes using the essence and oils. I also could get the actual fruit from Sid Wainer’s in New […]
Torta Sbrisolona
A classic, delicious dry almond crumble made with white and yellow corn flours, sugar, egg, lard or butter and almonds. It is the specialty of Mantua in the Lombardy region of Italy. In Italian, sbrisolona means ‘to crumble’ or ‘to fall into pieces.’ This recipe was given to me by my friend Chef Alberto Ravazzini. On our […]
SQUASH GNOCCHI
You also can use this technique to make potato gnocchi. For years, I tried to find a good dish of gnocchi in the US. Never happened. In Italy, yes, but not here. I’ve sorted and tried many gnocchi recipes over the years, including many I found online. They all horrified me. Here is mine. Use […]
SAUTEED FILLET OF SOLE ON BASIL TOMATOES
This dish was taught to me by my friend Sally Darr, former chef/owner with her husband of the famous La Tulipe restaurant that closed several years ago.