Zuccotto Cake for Festive Occasions

 

Zuccotto Cake for Festive Occasions  

Zuccotto, a Florentine cake, was presented for the first time at Caterina de Medici's court during a banquet held for distinguised Spanich visitants. It is believed that a famous Italian artist named this dessert, Elmo di Caterina (Caterina's helmet).  The cake shape resembled an infantry helmet of that time known as a Zuccotto. Given its royal origins, the Zuccotto has survived many centuries; it’s a timeless dessert with a vintage appearance. Some ingredients have changed over time; however the objective of making this unique and noble dessert is to keep the flavors simple and the ingredients few. This is my version of a simple Zuccotto: 

Zuccotto Cake for Festive Occasion

2 (12-ounce) rectangular pound cakes

1/4 cup amaretto, rum or other liquor for brushing

2 cups heavy whipping cream

1 cup frozen strawberries, thawed and crushed

1/2 teaspoon almond extract

1 cup toasted sliced almonds

Additional whip cream for topping

Cover a large bowl with plastic wrap and let the wrap hang over the edges. Slice the pound cake into thin slices. Cover around the bowl with the pound cake slices starting with the center. Save some slices for the top. Brush the cake with liquor of choice.

In a dry cold metal bowl, whip the heavy cream with almond extract until thickened. Fold in the crushed berries into whip cream. Spread half of the mixture of the whip cream mixture into cake, add a few toasted almonds and cover the mixture with another layer of cake slices. Repeat the process one more time and cover the top of the bowl with remaining cake slices. Make sure that the entire bowl is covered with the cake slices, sides, top and bottom.  Wrap tightly with the plastic wrap pressing down slightly.

Chill the Zuccotto for 2-3 hours, or overnight.

Unmold onto a cake plate or platter. Dust with cocoa powder, powdered sugar, or layer with additional whipped cream and toasted almond on top. Fresh fruit can also be added as decorations.

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Handmade Pici with Fresh Tomato Sauce and Burrata

Pici (Pinci) Pasta, Fresh Tomato Sauce, Burrata

Pici is a thick, hand rolled pasta, similar to fat spaghetti. 

It originated in the province of Siena in Tuscany.

In the Montalcino area, it is called pinci. 

This is hearty pasta best served with

 a spicy tomato sauce or a rich meat sauce.

Handmade Pici (Pinci) Pasta

3 cups unbleached all-purpose flour
1 small egg, lightly beaten
1/4 teaspoon salt 
1 cup room temperature water, plus extra if needed 
Extra virgin olive oil and semolina flour for tossing 

Place the flour and salt in a bowl. Add the egg and stir in the water; if the dough does not gather around the spoon, add a little more water by the spoonful until a dough forms. Knead the dough for 5 minutes, or until very smooth and pliable; the dough should be somewhat soft but not sticky. Flatten into a disk and rub both sides with olive oil. Let rest, wrapped in plastic for 30 minutes or up to 3 hours at room temperature.

Rub a work counter with olive oil. Cut the dough into 1/2 inch wide strips and roll each into a long, thin rope, using the palms of your hands. Each rope should be 1/2 inch thick. Toss each rope as it is finished with a little semolina flour and place on a tray in curling nests until ready to cook (the pici can be held at room temperature, covered loosely with a dry kitchen towel, for up to 3 hours). If you find that the dough resists and/or sticks to the counter as you roll it out, rub the counter lightly again with olive oil.

Fresh Pici Pasta

Fresh Baby Tomato and Basil Sauce

3 tablespoons extra virgin olive oil 

2 cloves garlic, thinly sliced

Salt 

Freshly ground black pepper

Red pepper flakes

1 pinch cherry or grape tomatoes, cut in half lengthwise

Freshly torn basil leaves

2 fresh burrata, cut in halves for topping

In large skillet add the olive oil and sliced garlic; cook 30-45 seconds on medium-low heat.  Add tomatoes and raise the heat to medium-high. Season with salt and peppers. Allow tomatoes to cook undisturbed for few minutes before turning.  Cook 6-9 minutes more until tomatoes wrinkle and some are golden.  Taste for seasoning; adjust with salt as needed. When the sauce is ready, add in the fresh basil.

Assembling the pasta and sauce: Cook the pici in boiling salted water until al dente.  Strain well and return to pan. Mix a little sauce in the pan with the pici.  Gently fold. Serve in individual plates with a little sauce on top, fresh basil and ½ of a fresh Burrata mozzarella. A drizzle of aged balsamic, optional.  Serves 4.

Fresh Burrata

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Kale Salad Cannellini and Lime Dressing

 

Kale Salad Cannellini and Lime Dressing  

1 bunch Organic curly kale, rinsed and dried

4-6 tablespoons extra virgin olive oil

1 teaspoon Dijon mustard

Zest of 1 lime

2 tablespoons freshly squeezed lime juice

Kosher salt and freshly cracked black pepper

Pinch red pepper flakes

1-2 tablespoons white wine vinegar

1 cup cooked cannellini beans

1/4 cup finely grated Parmesan cheese

Remove the stalks from the kale.  With your fingertips break up the leaves into small pieces about ½ inch long. Place on a platter.

In a bowl whisk together 4 tablespoons olive oil, Dijon mustard, lime zest, 1 tablespoon lime juice, salt, pepper, red pepper flakes, vinegar to taste.  Taste for seasoning and add more lime juice, olive oil, and or salt and pepper to taste. Whisk to thick. Add the cannellini beans and let set 5 to 10 minutes.

Drizzle the dressing with cannellini beans over the kale and mix well.  Taste, adjust seasoning if needed or add more dressing if desired.  Grate parmesan on top. Decorate with small tomatoes for color contrast.  Chill or serve immediately.

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Spaghetti al Vino Bianco e Arugula

Spaghetti al Vino Bianco e Arugula 

1 pound dried spaghetti

3 ounces minced pancetta 

2 cloves garlic, thinly sliced

2-3 tablespoons extra virgin olive oil                                                        

2 cups dry white wine, divided

Salt

Black pepper

Red pepper flakes

1/3 cup heavy cream                                      

1/2 cup freshly grated Pecorino cheese, more for topping               

5 ounces baby arugula, roughly chopped

1/4 cup toasted pine nuts, roughly chopped

15-20 pitted black olives   

Add 5 quarts water to large pot, add 2 tablespoons of kosher salt; cook over high heat.  When water comes to a full boil, add the spaghetti and until al dente. Note:set aside 1 cup of pasta water before straining.

In a large skillet, add the pancetta; cook over medium heat until crispy, 4 to 5 minutes. Remove from pan using a slotted spoon and set aside.  Add the garlic and the oil to skillet; sauté on medium-low heat until barely golden.  Add 1 to 1 1/2 cups of wine to skillet with garlic. Raise heat to medium-high for 6 to 8 minutes or until wine has reduced by half. Season with salt, pepper and red pepper flakes.

When the pasta is ready, strain and transfer to the skillet with the garlic. Add another ½ cup of white wine to skillet; cook until the wine has been fully absorbed, tossing the spaghetti constantly.   Add the cream, the grated cheese; toss to combine. Taste for seasoning and adjust as needed. Use pasta water if too thick: add a little at a time. Finish by adding the crispy pancetta, arugula, and pine nuts and fold to combine.   Top with the black olives. 

  

Country Side of Orvieto where the grapes grow

 Those who love good food know how to appreciate it, especially in the simplest forms. With just a few easy steps, you can prepare this delicate and elegant recipe. My white wine of choice is the Orvieto White.  You can use a Pinot Grigio if you prefer.

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Regina cookies (Sicilian Sesame Cookies)

Sesame cooking with fresh zest and juice of oranges

Sesame Cookies - Regina Cookies 

4 cups unbleached all-purpose flour

1 tablespoon baking powder

1 pinch salt
2 sticks unsalted butter, softened at room temperature

1 cup sugar

2 large eggs
1 teaspoon vanilla extract
zest 2 oranges

Juice of 1 – 1 ½ oranges

2 cups raw sesame seeds

Preheat oven to 350F degrees. Line a baking sheet with parchment paper.

Dry ingredients: In a large bowl, sift together the flour, baking powder, and salt.

Wet ingredients: In another large bowl, add the butter and sugar; blend well with an electric mixer until creamy. Add the eggs, zest, vanilla, and juice of 1 orange; blend again. Add the dry ingredients in three to four batches;  continue beating on low speed until the dough is fairly smooth.  If the dough is a little dry, add a little more juice of orange, a little at a time and mix well. Pinch off a piece of dough and see if it forms a ball easily. Make small golf size balls first, then roll into an oblong shape, about 1 ½ inches long. (The dough should be coming together well, it should not be too soft to the touch)

Rolling the cookies in the sesame seeds

Place the sesame seeds in a plate and roll the cookies into the sesame seeds, pressing them so the seeds stay on. Place the cookies on the baking sheets keeping the cookies 1- 1 ½ inches apart. Bake 20-25 minutes or until lightly browned at the bottom. Cool, and store in airtight containers. Baking time depends on size of cookies.  The sesame seeds on cookie should be slightly golden.  Makes about 2 dozen depending on size.

Baking the sesame cookies 

I have made these cookies before by following a traditional recipe that my mom used to make....they turned out a little too dry for me.  So, I experimented with orange zest and juice instead of adding more butter or eggs and they were simply delicious, beautifully scented!

These are great dunkers! Growing up my dad would dunk these cookies in red wine, while I would dunk them in my mother’s freshly made lemonade. I still prefer the lemonade. 

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Seffa – Festive Couscous

Festive couscous with dried fruit, nuts, and cinnamon

3 cups fine or medium coarse couscous

1½ tablespoons extra virgin olive oil

1 teaspoon kosher salt

Freshly ground black pepper

3 cups boiling water

2 teaspoons rosewater

4 tablespoons (½ stick) unsalted butter, melted and warm

¾ cup golden raisins

½ cup dried apricots, pitted and sliced

½ cup dates, pitted and sliced

½ cup slivered almonds, lightly toasted

2 teaspoons ground cinnamon

Brown sugar to serve

Place the dry couscous in a bowl, and drizzle 1 tablespoon oil on top.  Rub the couscous between your hands to coat the couscous with oil. You will know that it is well coated if some pellets stick to your hands.  Season with salt and pepper.  Run your hands through it one more time to mix well.  Pour in the hot water and rosewater; quickly stir with a wooden spoon.  Cover the couscous, and let it sit, undisturbed, for at least 10 minutes. Once the couscous is ready, remove the lid, and use a fork to break up and loosen the couscous.

Add the melted butter and stir with a wooden spoon until well blended.  Gently fold in the raisins, apricots, and dates. Transfer the couscous to a festive platter and create a mound in the shape of a pyramid.  Scatter the toasted almonds around the base of the mound.  Sprinkle cinnamon around the mound creating either a stripe or dot pattern. You can also add who dates or apricots around the mound to decorate.

Serve at room temperature with a small bowl of light brown sugar on the side for your guests to sprinkle on top.

 

Couscous

In Maghreb, sometimes couscous is served at the end of the meal as a delicacy called Seffa, which is made with dried fruit, almonds, cinnamon, and brown sugar. This North African dish is customarily served in large mounds during festive gatherings such as weddings, anniversaries, and other occasions. And when a guest comes to your house, Seffa is offered as a symbol of generosity, friendliness, and warmth.

I recently served Seffa for my son's engagement party and I had numerous request for the recipe, so here you are....

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