Everyday Italian_ 125 Simple and Delicious Recipes Part 52

4.

slices fresh pound cake (each slice inch thick) slices fresh pound cake (each slice inch thick)

cup amaretto liqueur cup amaretto liqueur

6.

amaretti cookies (Italian macaroons), crumbled (optional) amaretti cookies (Italian macaroons), crumbled (optional)

In a Small, shallow ca.s.serole dish, toss the strawberries and vinegar, and let stand at room temperature for 20 minutes. Sweeten the strawberry mixture with enough sugar to taste. shallow ca.s.serole dish, toss the strawberries and vinegar, and let stand at room temperature for 20 minutes. Sweeten the strawberry mixture with enough sugar to taste.

In a medium bowl, beat the cream with an electric mixer until soft peaks form. Cover and refrigerate the whipped cream until ready to use. (The whipped cream can be made 4 hours ahead. Keep refrigerated.) Place 1 slice of pound cake on each of 4 plates. Brush the amaretto liqueur over the cake slices. Spoon the strawberry mixture over. Top each with a large dollop of whipped cream. Sprinkle the amaretti crumbs over, if desired, and serve.

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GRILLED PINEAPPLE.

with Nutella Pineapple doesn't quite qualify as Italian, but Nutella (a chocolate-hazelnut spread) is definitely definitely an Italian favorite of cult-like proportions, so this can certainly pa.s.s as an Italian-American recipe. Grilling the pineapple enhances its sweet flavor, provides the great grill marks, and of course warms it up, bringing a new level of comfort to this incredibly comforting dessert. an Italian favorite of cult-like proportions, so this can certainly pa.s.s as an Italian-American recipe. Grilling the pineapple enhances its sweet flavor, provides the great grill marks, and of course warms it up, bringing a new level of comfort to this incredibly comforting dessert.

6 SERVINGS.

cup hazelnuts cup hazelnuts .

teaspoon pure vanilla extract teaspoon pure vanilla extract

cup mascarpone cheese cup mascarpone cheese

cup chocolate-hazelnut spread (such as Nutella) cup chocolate-hazelnut spread (such as Nutella)

3.

tablespoons whipping cream tablespoons whipping cream .

Olive oil Olive oil

1.

pineapple, peeled and cut crosswise into -inch-thick slices pineapple, peeled and cut crosswise into -inch-thick slices

Preheat the Oven to 350 degrees F. Place the hazelnuts on a large, heavy baking sheet, and toast in the oven, stirring occasionally, until the nuts are fragrant and light golden brown in the center, about 7 minutes. Let cool completely. Rub the hazelnuts between your palms to remove the dark skins from the nuts. Chop the hazelnuts and set aside. to 350 degrees F. Place the hazelnuts on a large, heavy baking sheet, and toast in the oven, stirring occasionally, until the nuts are fragrant and light golden brown in the center, about 7 minutes. Let cool completely. Rub the hazelnuts between your palms to remove the dark skins from the nuts. Chop the hazelnuts and set aside.

In a small bowl, stir the vanilla into the mascarpone just to blend. Set aside. In another small bowl, combine the chocolate-hazelnut spread and the cream. Microwave until warm, stirring every 20 seconds to blend, about 1 minute total.

Prepare a charcoal or gas grill for medium-high heat, or preheat a ridged grill pan over a medium-high flame. Lightly oil the grill rack or pan. Grill the pineapple slices until heated through and beginning to brown, about 3 minutes per side.

Transfer the pineapple slices to a large platter, and drizzle the warm chocolate-hazelnut sauce over. Dollop the mascarpone mixture atop. Sprinkle with the hazelnuts and serve.

Although canned pineapple canned pineapple wouldn't be my first choice, you can use it if you wouldn't be my first choice, you can use it if you pat the slices dry before grilling. pat the slices dry before grilling.

Everyday CREAMS AND PUDDINGS.

These are the rich, traditional finales that I remember from big family suppers when I was growing up-and that you may recognize from the menus of many Italian restaurants. While some of these aren't as simple as just grilling peaches, they're still not very complicated, and doubling or tripling these recipes is a piece of cake (so to speak), making them perfect for your own big family suppers.

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AFFOGATO.

This dessert is the Italian version of a hot fudge sundae. Traditionally it's made with vanilla ice cream, but I love chocolate, so why not?

4 SERVINGS.

cup cold whipping cream cup cold whipping cream .

cup boiling water cup boiling water

1.

tablespoon espresso powder tablespoon espresso powder

1.

pint chocolate gelato or ice cream pint chocolate gelato or ice cream

In A Medium Bowl, beat the cream with an electric mixer until soft peaks form. Cover and refrigerate the whipped cream until ready to use. (The whipped cream can be made 4 hours ahead. Keep refrigerated.) In a 1-cup gla.s.s measuring cup, whisk the boiling water and espresso powder until the powder is dissolved. Scoop the gelato or ice cream into 4 dessert bowls or gla.s.ses. Pour 2 tablespoons of hot espresso over each, top with the whipped cream, and serve immediately.

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CHOCOLATE ZABAGLIONE.

The traditional zabaglione isn't made with chocolate, but it is served either warm or cold, with fresh berries, as mine is. So why did I add chocolate? To make this something so incredibly rich and special that no one-absolutely no one-could resist it. Serve this before asking for a really big favor.

6 SERVINGS.

cup whipping cream cup whipping cream .

cup semisweet chocolate chips cup semisweet chocolate chips

cup sugar cup sugar

cup dry Marsala cup dry Marsala

8.

large egg yolks large egg yolks

Pinch of salt