|
I was served this in L’Aquila. Chocolate Cake with Saffron Custard – the presentation was beautiful. The saffron custard added dramatic contrast to the cake, a bitter sweet flavor. Next time you make a custard, the classic: (egg yolks,cream,sugar,butter), add a thread of saffron …..When I head back to L’Aquila in June, I will share the recipe. a presto, maria
I took took this photo a few months ago when I was in Bologna. Layers of fresh pear baked in a homemake cake (butter, flour, eggs, sugar and lots of lemon rind)- the perfect coffee cake! I’m heading back in late Spring and late Summer as I begin my second book. A great way to take your favorite seasonal fruit and add to your basic cake…… a presto, maria What do you do with excess oranges that are ready to call it quits? How about homemade organge marmelade. I’ve made it before and it’s very easy. This year, I used my mandoline slicer (be careful …. it’s very sharp). It slices to perfection whereas last year, I cut manually (some slices were chunky) and decided to modify. 4 large seedless oranges Directions Add the cold water and bring it to a boil, stirring often. Turn off the heat and add 8 cups of sugar, and stir until it is dissolved. Cover the pot with it’s lid. Let the mixture sit at room temperature for approximately 6-8 hours. I made this in the evening and let it sit overnight. The next day, bring it to a boil, at medium-high. Make sure you stir often so that it does not stick or burn. Turn the heat down to low for other 2 1/2 hours, and again, for an additional 1/2 hour at medium. You now have your very own fresh orange marmelade! I filled a large jar and stored in my refrigerator. Try it with your favorite cake or as simple as serving with vanilla ice cream, a teaspoon of jam and some dark chocolate shavings. It’s also great with meats, cheese and vegetables – homemade and zero preservatives! a presto, maria Last month, I made a big pot of chicken soup. The classic, fresh chicken, fresh chunks of carrots, celery, onions, garlic (from the farmer’s market). I packed away in my freezer 8 containers for quick lunches or dinners. I was creative last night by grilling a few vegetables: red onion and zuccini. Well, I was away the last few weeks and the zuccini was screaming “eat me” ….. I added the grilled vegetables to my soup and added a pinch of parmigiano cheese. It was a great way to use fresh and frozen to another variation of soup! Be creative and add your favorites! a presto, maria
Serve a huge bowl of Spaghetti with Garlic, Olive Oil and Peperoncino! I am serving this later tonight with freshed roasted Italian Sausage, cheese(s) and lots of wine! Here’s another excuse to break break with friends over a football game! This tasty bowl will take less than fifteen minutes to prepare. As you prepare your spaghetti (use a large pot) and follow the package instructions until it is al dente. I usually take out the pasta one minute before it’s al dente and throw the pasta in the sauce pan to coat the sauce, plate and serve it just perfect. Meanwhile, as the pasta water is boiling….in a medium-size sauce pan, heat the oil over medium heat. Add three cloves of minced garlic, 1/2 tsp. of red chili flakes, one tin of anchovies and saute for a few minutes. Drain the pasta and add it to the saute pan. Toss with the garlic mixture and add fresh Italian flat parsley (chopped approx. 3 tablespoons). It’s ready to serve! Tonight, I’m serving with fresh roasted Italian sausage, cheeses (your favorite), fresh crusty Italian bread and lots of wine! a presto, maria |
 |
|||
|
Copyright © 2025 Food & Fate, LLC. All Rights Reserved. |
||||
