Biba's Northern Italian Cooking Part 21

SWEET PASTA FRITTERS.

Sfrappole Eat Sfrappole Sfrappole in Bologna and in Bologna and Cenci Cenci in Florence. Each region has a different name for this dessert. in Florence. Each region has a different name for this dessert.

MAKES 10 TO 12 SERVINGS MAKES 10 TO 12 SERVINGS 2 cups all-purpose flour 2 cups all-purpose flour 2 eggs 2 eggs cup b.u.t.ter, very soft for hand mixing, or cold and in small pieces for food processor cup b.u.t.ter, very soft for hand mixing, or cold and in small pieces for food processor cup granulated sugar cup granulated sugar 3 tablespoons rum 3 tablespoons rum 3 to 4 tablespoons chilled sweet white wine 3 to 4 tablespoons chilled sweet white wine Oil for frying Oil for frying Powdered sugar or honey Powdered sugar or honey

To make by hand: Place flour on a wooden board and make a well in the center. Break eggs into well and beat lightly with a fork. Add b.u.t.ter, granulated sugar, rum and wine. Mix thoroughly with eggs. Using your hands, gradually add flour starting from inside of well and work into a ball.

To make using a food processor: Place flour, eggs, b.u.t.ter, sugar and rum in processor with a metal blade. Process until ingredients are blended. Add wine and process until dough forms a ball.

Wrap dough in waxed paper and refrigerate 20 to 25 minutes. Roll out dough inch thick. Using a pastry wheel or a sharp knife, cut dough into strips inch wide and 6 or 7 inches long.Tie strips into bows.

Pour oil 2 inches deep in a large saucepan or deep-fryer. Heat oil to 375F (190C) or until a 1-inch cube of bread turns golden brown almost immediately. Using a slotted spoon, lower pasta bows a few at a time into hot oil. Turn bows. When golden brown on both sides, remove from oil with slotted spoon. Drain on paper towels.

Arrange drained bows on a platter and dust generously with powdered sugar, or drizzle with honey. Serve at room temperature.

BAKED APPLES WITH CUSTARD CREAM.

Mele Cotte alla Crema Pasticcera The combination of piping hot apples and custard makes this an ideal winter dessert.

MAKES 8 SERVINGS MAKES 8 SERVINGS 8 large Golden Delicious apples 8 large Golden Delicious apples 4 tablespoons b.u.t.ter 4 tablespoons b.u.t.ter cup Marsala wine or sherry cup Marsala wine or sherry cup sugar cup sugar Custard Cream 2 cups milk 2 cups milk Few drops of vanilla extract Few drops of vanilla extract 6 egg yolks 6 egg yolks 6 tablespoons sugar 6 tablespoons sugar cup all-purpose flour cup all-purpose flour

Preheat oven to 350F (175C). b.u.t.ter a large shallow baking dish. Core apples. Fill each apple with tablespoon b.u.t.ter, 1 tablespoon Marsala or sherry and 1 tablespoon sugar. Place apples in b.u.t.tered baking dish. Bake 40 to 50 minutes or until apple skins begin to split.

While apples are baking prepare Custard Cream: Bring milk to a boil with vanilla in a medium saucepan. In a large heavy saucepan off the heat, beat egg yolks and sugar until pale and thick. Beat in flour until well blended.Very slowly pour in hot milk, beating constantly. Cook custard cream over medium heat 5 to 8 minutes, beating constantly. Do not boil. Custard cream is done when it coats the back of a spoon.

Place baked apples on a serving dish. Spoon hot custard cream over each apple. Serve hot or at room temperature.

BAKED APPLE, PEAR, DATE AND WALNUT ROLL.

Rotolo di Frutta This lovely dessert is a variation of the cla.s.sic apple strudel, a typical dessert of the Trentino-Alto Adige region.

MAKES 10 TO 12 SERVINGS MAKES 10 TO 12 SERVINGS Sweet Pie Pastry, page 218 Sweet Pie Pastry, page 218 2 large Golden Delicious apples, peeled and thinly sliced 2 large Golden Delicious apples, peeled and thinly sliced 2 large Bosc pears, peeled and thinly sliced 2 large Bosc pears, peeled and thinly sliced 8 ounces dates, finely chopped 8 ounces dates, finely chopped 5 ounces walnuts, finely chopped 5 ounces walnuts, finely chopped 2 ounces blanched almonds, finely chopped 2 ounces blanched almonds, finely chopped Grated zest of 1 lemon Grated zest of 1 lemon cup rum cup rum 1 cup strawberry or plum jam 1 cup strawberry or plum jam 4 Amaretti di Saronno cookies, crushed 4 Amaretti di Saronno cookies, crushed 1 large egg, lightly beaten 1 large egg, lightly beaten Powdered sugar Powdered sugar

Prepare Sweet Pie Pastry. Preheat oven to 375F (165C). b.u.t.ter a 15 12-inch baking sheet.

In a large bowl, combine apples, pears, dates, walnuts and almonds. On a lightly floured surface, roll out the dough very thinly.With a scalloped pastry wheel, cut the dough into a rectangle, about 20 inches long and 10 inches wide. Roll the dough quite loosely over the rolling pin and lift. Place a large kitchen towel under the pastry dough, then unroll the dough over the towel. Spread the crumbled Amaretti cookies over the pastry dough, leaving a 2-inch border on 3 sides, and a 4-inch border on the side nearest you.

Spread the apple filling evenly over the cookie crumbs. Fold the 4-inch border over the filling, then pick up the edges of the towel near you, and roll the pastry over loosely, away from you.When the pastry is all rolled up, pinch the sides of the pastry to seal.

Pick up the edges of the towel and gently slide the roll onto the b.u.t.tered baking sheet, with the seam facing up. Brush the top and sides of the roll with the beaten egg and bake 50 to 60 minutes, or until dough is golden brown. Remove from the oven and cool to room temperature. Dust with powdered sugar and serve.

BAKED STUFFED PEACHES.

Pesche Ripiene al Forno Amaretto di Saronno cookies are found in Italian specialty stores.

MAKES 6 SERVINGS MAKES 6 SERVINGS 6 firm ripe peaches 6 firm ripe peaches cup sugar cup sugar cup sliced blanched almonds cup sliced blanched almonds 6 large Amaretto di Saronno cookies or almond macaroons, broken 6 large Amaretto di Saronno cookies or almond macaroons, broken 1 egg yolk 1 egg yolk cup Amaretto di Saronno liqueur or other liqueur cup Amaretto di Saronno liqueur or other liqueur

Preheat oven to 350F (175C). b.u.t.ter a large shallow baking dish.Wash and dry peaches and cut into halves. Remove pits and scoop out not more than 1 tablespoon pulp from each half.

In a blender or food processor fitted with a metal blade, combine peach pulp, sugar, almonds, cookies, egg yolk and liqueur. Blend to a fine paste. Divide mixture between peach halves. Arrange peaches in a single layer in b.u.t.tered baking dish. Bake 20 to 25 minutes. Serve warm or at room temperature.

PEARS POACHED IN RED WINE.

Pere al Vino Rosso In Italy, wine and fruit are often combined into desserts like this one.

MAKES 8 SERVINGS MAKES 8 SERVINGS 8 firm ripe pears, preferably Bosc 8 firm ripe pears, preferably Bosc 4 cups good dry red wine 4 cups good dry red wine 1 cup Marsala wine or sherry 1 cup Marsala wine or sherry cup sugar cup sugar Grated zest of 1 lemon Grated zest of 1 lemon Juice of 1 lemon Juice of 1 lemon

Peel pears leaving stems attached. Flatten the pear bottoms by cutting off a thin slice from each. Stand pears close together in a large saucepan or ca.s.serole. Add red wine, Marsala or sherry, cup sugar and lemon zest. Bring to a boil. Reduce heat to medium and cover pan. Cook pears 25 to 30 minutes or until tender, basting several times during cooking.

Place pears in a gla.s.s bowl or platter. Let stand at room temperature until ready to serve. Add cup sugar and lemon juice to liquid in pan. Boil until it has the consistency of syrup, 15 to 20 minutes. Spoon hot sauce over pears and serve.

JAM TART.

Crostata di Marmellata White wine adds a subtle flavor to this pastry.

MAKES 10 SERVINGS MAKES 10 SERVINGS Sweet Pie Pastry Sweet Pie Pastry 2 cups all-purpose flour 2 cups all-purpose flour cup b.u.t.ter, at room temperature for hand mixing, or cold and in small pieces for food processor cup b.u.t.ter, at room temperature for hand mixing, or cold and in small pieces for food processor 1 egg 1 egg 2 tablespoons sugar 2 tablespoons sugar 3 to 4 tablespoons chilled white wine 3 to 4 tablespoons chilled white wine 1 (12-ounce) jar strawberry or other jam 1 egg, lightly beaten 1 egg, lightly beaten

Prepare Sweet Pie Pastry: In a medium bowl using a pastry blender or in a food processor fitted with a metal blade, mix flour and b.u.t.ter until crumbly. Add egg, sugar and wine; mix until dough is completely moistened. Place dough on a flat surface and work into a ball. Wrap in waxed paper and refrigerate at least 1 hour.

b.u.t.ter a 10-inch tart pan with a removable bottom. Preheat oven to 375F (190C). Reserve one-third of pastry dough for lattice decoration.

On a lightly floured surface, roll out remaining dough to a 12-inch circle. Carefully place dough in b.u.t.tered tart pan. Trim edges of dough by gently pressing the rolling pin over top of pan. p.r.i.c.k bottom of pastry sh.e.l.l several times with a fork.

Spread jam in pastry sh.e.l.l. Roll out reserved dough inch thick. Using a pastry cutter or sharp knife, cut dough into -inch strips. Lay strips across tart to make a lattice, joining strips where necessary. Brush dough with beaten egg.

Bake 30 to 40 minutes or until crust is golden brown. Let stand at least 30 minutes before removing from pan. Cut into thin slices.

ALMOND CAKE.

Torta di Mandorle This cake will keep several days without refrigeration.

MAKES 10 SERVINGS MAKES 10 SERVINGS 1 pkg. active dry yeast 1 pkg. active dry yeast cup warm water (110F, 43C) cup warm water (110F, 43C) 1 cup blanched almonds 1 cup blanched almonds 3 eggs, lightly beaten 3 eggs, lightly beaten cup b.u.t.ter, at room temperature cup b.u.t.ter, at room temperature Grated zest of 1 lemon Grated zest of 1 lemon cup granulated sugar cup granulated sugar 1 cups self-rising flour 1 cups self-rising flour Powdered sugar Powdered sugar

Preheat oven to 350F (175C). b.u.t.ter an 8-inch-round cake pan with a removable bottom. Stir yeast into warm water until dissolved.

Chop almonds into very small pieces. In a large bowl or food processor fitted with the metal blade, combine eggs, b.u.t.ter, lemon zest, granulated sugar, flour, yeast mixture and almonds. Mix thoroughly.

Pour batter into b.u.t.tered pan. Bake 30 to 40 minutes or until cake is golden. Cool in pan 30 minutes. Place cake on a platter and dust with powdered sugar. Serve at room temperature.

STRAWBERRY MOUSSE.

Spuma di Fragole Cool and pretty, this is a perfect dessert for a summer dinner party.

MAKES 10 SERVINGS MAKES 10 SERVINGS 8 cups strawberries (about 4 baskets) 8 cups strawberries (about 4 baskets) cup sugar cup sugar cup Marsala wine or cup Marsala wine or cup liqueur cup liqueur Juice of 1 lemon Juice of 1 lemon 3 envelopes unflavored gelatin 3 envelopes unflavored gelatin cup hot water cup hot water 1 cups whipping cream 1 cups whipping cream Additional strawberries Additional strawberries Whipped cream Whipped cream

Wash and hull strawberries. In a blender or food processor fitted with a metal blade, puree strawberries and sugar. Place strawberry mixture in a large bowl and stir in Marsala or liquor and lemon juice.

Stir gelatin into hot water until dissolved. Stir into strawberry mixture. Whip cream to medium thickness; fold into strawberry mixture.

Pour mousse into a large gla.s.s bowl or spoon into individual gla.s.ses. Refrigerate overnight. Before serving, decorate with additional strawberries and whipped cream. Serve chilled.

CHOCOLATE MOUSSE.

Spuma di Cioccolata For an excitingly different taste, add three or four tablespoons of orange-flavored liqueur or rum.

MAKES 6 SERVINGS MAKES 6 SERVINGS 8 ounces semisweet chocolate, cut into small pieces 8 ounces semisweet chocolate, cut into small pieces 3 eggs, preferably pasteurized (see Note, page 204) 3 eggs, preferably pasteurized (see Note, page 204) 1 cup whipping cream 1 cup whipping cream Whipped cream Whipped cream Grated chocolate Grated chocolate

Preheat oven to 200F (95C). Put chocolate pieces into a small ovenproof bowl and place in oven until chocolate has melted, 4 to 5 minutes. Remove chocolate from oven and set aside to cool slightly.

Beat eggs until foamy in a medium bowl. Beat 1 cup cream until stiff in a large bowl. Add eggs, a little at a time to cooled chocolate, beating at low speed. Do not overbeat. Fold chocolate mixture thoroughly into whipped cream.