Everyday Italian_ 125 Simple and Delicious Recipes Part 54

2.

cups a.s.sorted fresh berries cups a.s.sorted fresh berries

Place The Milk in a heavy, small saucepan. Sprinkle the gelatin over and let stand for 5 minutes to soften the gelatin. Stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, sugar, and salt and stir until the sugar dissolves, about 2 minutes. Remove from the heat and let cool slightly. Pour the cream mixture into 6 wine gla.s.ses, dividing equally. Cover and refrigerate until set, at least 6 hours and up to 2 days. in a heavy, small saucepan. Sprinkle the gelatin over and let stand for 5 minutes to soften the gelatin. Stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, sugar, and salt and stir until the sugar dissolves, about 2 minutes. Remove from the heat and let cool slightly. Pour the cream mixture into 6 wine gla.s.ses, dividing equally. Cover and refrigerate until set, at least 6 hours and up to 2 days.

Spoon the berries atop the panna cotta and serve.

Everyday COOKIES AND CAKES.

In pastas and salads and sauces and stews, it's obvious that Italian cuisine is heavily focused on the regional produce grown throughout the peninsula: The olive oil from the neighboring field is drizzled on the grilled fish from the port down the road, the fig tree in the backyard provides the sauce for the pork roast from the farmer next door. This is true for desserts also-and not just for the likes of grilled fruits, but even in cookies and cakes. The regional nuts, citrus, and even such produce as fennel play a role in Italian baked goods. Here are some of them.

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ALMOND CAKE.

Il Fornaio bakery in Los Angeles made a recipe for almond cake that I fell in love with many years ago. I've changed their recipe a bit to create a different texture, but the p.r.o.nounced almond flavor remains the same. It's very important to cream the b.u.t.ter and almond paste until it becomes thoroughly smooth.

MAKES 1 (8-INCH) ROUND CAKE.

cup fine yellow cornmeal cup fine yellow cornmeal .

cup cake flour cup cake flour

1.

teaspoon baking powder teaspoon baking powder .

cup (1 stick) unsalted b.u.t.ter, cup (1 stick) unsalted b.u.t.ter, at room temperature .

cup almond paste, cut into small pieces cup almond paste, cut into small pieces .

teaspoon pure vanilla extract teaspoon pure vanilla extract 1.

cups confectioners' sugar, cups confectioners' sugar, plus more for dusting

4.

large egg yolks large egg yolks

2.

large eggs large eggs .

cup sour cream cup sour cream

Position The Rack in the center of the oven and preheat the oven to 350 degrees F. b.u.t.ter and flour an 8-inch round cake pan. in the center of the oven and preheat the oven to 350 degrees F. b.u.t.ter and flour an 8-inch round cake pan.

In a medium bowl, whisk together the cornmeal, cake flour, and baking powder. Using a stand mixer with a paddle attachment, beat the b.u.t.ter and almond paste on high speed until smooth, about 3 minutes. Reduce the speed to low and beat in the vanilla extract. Gradually add 1 cups of confectioners' sugar, beating until the mixture is light and fluffy, about 3 minutes. Increase the speed to high and beat in the egg yolks and whole eggs, one at a time. Reduce the speed to medium and add the sour cream and dry ingredients and mix until just incorporated.

Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden and pulls away from the sides of the pan, about 35 minutes. Transfer the pan to a wire rack and let cool. Remove the cake from the pan and dust with more confectioners' sugar. (The cake can be made 1 day ahead. Store airtight in a plastic container.) Cut the cake into wedges and serve.

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CHOCOLATE AMARETTI CAKE.

Amaretti is strictly translated as "little bitters," but colloquially it refers to light, airy, crunchy, dome-shaped almond cookies. The cookies are great on their own, but I also love them as an ingredient in a cake; the soft cake batter and the crunchy cookie provide a wonderful contrast. So when you can't decide whether to have cookies or cake, just have both. is strictly translated as "little bitters," but colloquially it refers to light, airy, crunchy, dome-shaped almond cookies. The cookies are great on their own, but I also love them as an ingredient in a cake; the soft cake batter and the crunchy cookie provide a wonderful contrast. So when you can't decide whether to have cookies or cake, just have both.

6 SERVINGS.

b.u.t.ter-flavored nonstick cooking spray .

cup semisweet chocolate chips cup semisweet chocolate chips

1.

cup slivered almonds cup slivered almonds

1.

cup (about 2 ounces) baby amaretti cookies cup (about 2 ounces) baby amaretti cookies .

cup unsalted b.u.t.ter (1 stick), at room temperature cup unsalted b.u.t.ter (1 stick), at room temperature

cup sugar cup sugar

2.

teaspoons grated orange zest (from approximately 1 orange) teaspoons grated orange zest (from approximately 1 orange)

4.

large eggs large eggs

About 2 tablespoons unsweetened cocoa powder, for sifting

Preheat The Oven to 350 degrees F. Spray a 9-inch springform pan with nonstick spray and refrigerate. to 350 degrees F. Spray a 9-inch springform pan with nonstick spray and refrigerate.

In a small bowl, microwave the chocolate chips, stirring every 30 seconds, until melted and smooth, about 2 minutes.

In a food processor, combine the almonds and cookies, and pulse until finely ground. Transfer to a bowl. Add the b.u.t.ter, sugar, and orange zest to the processor and blend until creamy and smooth. With the machine running, add the eggs one at a time. Add the nut mixture and the melted chocolate. Pulse until blended.

Pour the batter into the prepared pan. Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes. Cool the cake in the pan for 15 minutes. Transfer to a platter, sift the cocoa powder over, and serve.

CITRUS BISCOTTI.

Biscotti means "twice baked," a cooking method that results in the firm, crunchy cookies that have recently become wildly popular here in America. These cookies were eaten by sailors back in Columbus's day because they last for a long time without going bad. They're great for dunking in coffee or tea, which is how my mom, nonna, and I would eat them when I was growing up. The citrus zests provide an extra little zing, and really evoke the tastes of Italy. If you want, you could use just orange or lemon; it doesn't have to be both. means "twice baked," a cooking method that results in the firm, crunchy cookies that have recently become wildly popular here in America. These cookies were eaten by sailors back in Columbus's day because they last for a long time without going bad. They're great for dunking in coffee or tea, which is how my mom, nonna, and I would eat them when I was growing up. The citrus zests provide an extra little zing, and really evoke the tastes of Italy. If you want, you could use just orange or lemon; it doesn't have to be both.

MAKES 3 DOZEN COOKIES.

2.

cups all-purpose flour cups all-purpose flour .