Biba's Northern Italian Cooking Part 22

Spoon mousse into a large gla.s.s bowl or into individual gla.s.ses. Decorate with additional whipped cream and grated chocolate. Refrigerate overnight. Serve chilled.

ZABAGLIONE-MASCARPONE RASPBERRY TRIFLE.

Zuppa di Zabaglione e Mascarpone This mouthwatering, luscious dessert is simple to prepare. Do not attempt to make it without mascarpone and imported Amaretti di Saronno cookies.

MAKES 8 SERVINGS MAKES 8 SERVINGS 8 eggs, separated 8 eggs, separated 1 cups sugar 1 cups sugar cup sweet Marsala wine or sherry cup sweet Marsala wine or sherry 1 pounds mascarpone cheese 1 pounds mascarpone cheese cup water cup water Pinch of cream of tartar Pinch of cream of tartar 2 cups fresh or thawed frozen raspberries 2 cups fresh or thawed frozen raspberries Juice of 1 lemon Juice of 1 lemon cup dark rum cup dark rum 1 cups water 1 cups water 32 pairs Italian Amaretti di Saronno cookies 32 pairs Italian Amaretti di Saronno cookies Fresh berries or chocolate shavings Fresh berries or chocolate shavings

In a large bowl or top part of a double boiler, beat egg yolks and cup of the sugar until pale yellow. Set over simmering water. Add Marsala or sherry, beating well after each addition. Cook and beat until thickened and hot to the touch.Transfer to a bowl and cool.

Place mascarpone into a medium bowl and fold in cooled zabaglione, a bit at a time, until everything is well blended.

In a small skillet combine cup of the sugar and the cup water and bring to a boil over medium heat. Stir once or twice. Cook until the syrup thickens and turns lightly golden and is at the soft ball stage, about 2 minutes.

While the syrup is cooking, put the egg whites, cup of the sugar and the cream of tartar in bowl of an electric mixer and beat on high speed until stiff peaks form. Reduce speed to medium and pour syrup slowly into egg whites. (Do not pour it directly over the beater.) Fold beaten egg whites into zabaglione-mascarpone mixture and set aside.

Drain frozen raspberries, if using. In a blender or food processor fitted with the metal blade, combine raspberries, remaining cup sugar and the lemon juice and process into a thick sauce. Press sauce through a sieve into a bowl to remove seeds.

In a medium bowl combine rum and water. Place cookies in a large, shallow baking pan and pour rum mixture over them. After 2 minutes, turn cookies over to soak on the other side. Soak 2 to 3 minutes. Place 3 cookies in each of 8 individual dessert gla.s.ses and top them with some mascarpone mixture. Spoon raspberry sauce over the mascarpone mixture. Cover sauce with 4 to 5 cookies each and top with another layer of mascarpone mixture. Cover gla.s.ses with plastic wrap and refrigerate several hours or overnight. Before serving, decorate each gla.s.s with some fresh berries or chocolate shavings.

FAMILY-STYLE APPLE CAKE.

Torta di Mele alla Casalinga A splendid cake for any occasion, pears can be used instead of apples.

MAKES 8 TO 10 SERVINGS MAKES 8 TO 10 SERVINGS 1 package active dry yeast 1 package active dry yeast cup warm water (110F, 43C) cup warm water (110F, 43C) 3 eggs 3 eggs cup plus 1 to 2 tablespoons sugar cup plus 1 to 2 tablespoons sugar cup b.u.t.ter, at room temperature cup b.u.t.ter, at room temperature 2 cups self-rising flour 2 cups self-rising flour 4 large apples, cored, peeled, thinly sliced 4 large apples, cored, peeled, thinly sliced

Preheat oven to 375F (190C). b.u.t.ter and flour a 10-inch-round cake pan with a removable bottom. Stir yeast into warm water until dissolved.

Beat eggs and cup sugar in a large bowl until pale and thick. Beat in b.u.t.ter, flour and yeast mixture. Add three-quarters of the apples to batter; mix with a spatula.

Pour batter into b.u.t.tered pan. Arrange remaining apple slices over batter. Sprinkle 1 to 2 tablespoons sugar over batter. Bake 35 to 45 minutes or until cake is golden. Cool to room temperature, then remove cake from pan. This cake keeps well in the refrigerator for several days. Return to room temperature before serving.

RICE CAKE.

Torta di Riso Rice cake is a specialty of Bologna, and from Bologna with love, I want to share this cake with you.

MAKES 6 TO 8 SERVINGS MAKES 6 TO 8 SERVINGS 4 cups milk 4 cups milk 1 cups sugar 1 cups sugar Grated zest of 1 lemon Grated zest of 1 lemon cup arborio rice, page 5, or other short-grain rice cup arborio rice, page 5, or other short-grain rice 5 eggs 5 eggs cup blanched almonds, finely chopped cup blanched almonds, finely chopped cup candied citron, finely chopped cup candied citron, finely chopped cup plus 2 to 3 tablespoons rum cup plus 2 to 3 tablespoons rum Whipped cream Whipped cream

Preheat oven to 350F (175C). b.u.t.ter a 10-inch-round cake pan with a removable bottom. Sprinkle pan with fine unflavored bread crumbs and shake off excess crumbs.

Combine milk, sugar and lemon zest in a medium saucepan; bring to a boil. Stir in rice and reduce heat. Simmer uncovered 45 minutes to 1 hour or until all the liquid is absorbed. Remove from heat and let cool.

Beat eggs until foamy in a large bowl. Add cooled rice mixture, almonds, candied citron and cup rum. Mix thoroughly.

Pour rice mixture into b.u.t.tered pan and level top with a spatula. Bake 40 to 45 minutes or until a wooden pick inserted in center of cake comes out dry. Pierce holes in top of cake with a fork and sprinkle with 2 to 3 tablespoons rum. Cool to room temperature before removing cake from pan. Decorate with whipped cream.

SWEET SPINACH AND CHEESE CAKE.

Erbazzone Dolce all'Emiliana Omit the sugars and liqueur and you will have a perfect luncheon dish.

MAKES 10 SERVINGS MAKES 10 SERVINGS Sweet Pie Pastry, page 218 Sweet Pie Pastry, page 218 1 (10-ounce) pkgs. frozen spinach 1 (10-ounce) pkgs. frozen spinach 1 cups blanched almonds 1 cups blanched almonds 1 cup plus 1 tablespoon granulated sugar 1 cup plus 1 tablespoon granulated sugar 1 pound ricotta cheese 1 pound ricotta cheese 4 eggs, separated, at room temperature 4 eggs, separated, at room temperature cup almond liqueur or other liqueur cup almond liqueur or other liqueur Pinch of salt Pinch of salt Powdered sugar Powdered sugar

Prepare Sweet Pie Pastry. Preheat oven to 375F (190C). b.u.t.ter a 10-inch-round cake pan with a removable bottom.

Cook spinach according to package instructions. Squeeze spinach to remove as much moisture as possible. Finely chop spinach with a knife or in a food processor fitted with a metal blade; do not puree.

Finely chop almonds. In a large bowl, combine almonds, spinach, 1 cup granulated sugar, ricotta cheese, egg yolks and liqueur; mix well. Beat egg whites, salt and 1 tablespoon granulated sugar in a medium bowl until stiff. Fold beaten whites into spinach mixture.

On a lightly floured surface, roll out dough to a 13-inch circle. Place dough carefully in b.u.t.tered cake pan. Pour spinach mixture into pastry sh.e.l.l and level the filling with a spatula. Bake 1 hour or until top of cake is golden. Cool cake in pan. Place cool cake on a platter. Sprinkle top with powdered sugar. Serve at room temperature.

FRIED FRUIT.

Fritto Misto di Frutta Fresh fruit as you have never tasted it, it's coated with a light batter and fried.

MAKES 6 TO 8 SERVINGS MAKES 6 TO 8 SERVINGS 2 eggs, separated, at room temperature 2 eggs, separated, at room temperature 2 tablespoons plus 1 teaspoon sugar 2 tablespoons plus 1 teaspoon sugar 1 tablespoon olive oil 1 tablespoon olive oil 2 tablespoons brandy or rum 2 tablespoons brandy or rum 1 cup beer 1 cup beer 1 cups all-purpose flour 1 cups all-purpose flour Pinch of salt Pinch of salt 20 to 25 strawberries 20 to 25 strawberries 2 apples 2 apples 2 pears 2 pears 4 bananas 4 bananas Oil for frying Oil for frying Sugar Sugar

Beat egg yolks, 2 tablespoons sugar, olive oil and brandy or rum in a large bowl. Add beer and beat until blended. Gradually sift in flour, beating until batter is smooth and has the consistency of thick sour cream. Cover bowl and let batter stand at room temperature 2 to 3 hours.

Beat egg whites, salt and 1 teaspoon sugar in a medium bowl until stiff. Fold beaten whites into batter.

Wash and hull strawberries; dry with paper towels. Core and peel apples and pears. Peel bananas. Cut apples, pears and bananas into -inch pieces.

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. Dip pieces of fruit into batter. Using a slotted spoon, lower fruit a few pieces at a time into hot oil. When fruit is golden all over, remove from oil with slotted spoon. Drain on paper towels.

Arrange drained fruit on a platter and sprinkle with sugar. Serve hot.

WALNUT AND HONEY PIE.

La Bonissima A pie from Modena, it's named after a medieval n.o.blewoman who sold all her jewelry to help the poor.

MAKES 8 TO 10 SERVINGS MAKES 8 TO 10 SERVINGS Sweet Pie Pastry, page 218 Sweet Pie Pastry, page 218 2 cups chopped walnuts 2 cups chopped walnuts cup honey cup honey cup rum cup rum 1 egg, lightly beaten 1 egg, lightly beaten

Prepare Sweet Pie Pastry. Divide dough into 2 b.a.l.l.s.Wrap each in waxed paper and refrigerate at least 1 hour. On a lightly floured surface, roll out 1 ball of dough to a 12-inch circle. Carefully place dough in a 10-inch-round tart pan with a removable bottom. p.r.i.c.k bottom of pastry sh.e.l.l with a fork. Refrigerate pastry sh.e.l.l until ready to use.

Preheat oven to 375F (190C). Place walnuts in a medium bowl. Add honey and rum; mix to blend. Spread walnut mixture evenly in pastry sh.e.l.l.

Roll out remaining ball of dough to a 10-inch circle. Place carefully over walnut filling. Pinch edges of top dough with bottom dough to seal. Brush surface with beaten egg. p.r.i.c.k top of pie in 5 or 6 places with a fork.

Bake 40 minutes or until crust is golden. Let stand at least 15 minutes before removing from pan and serving.

SWEET TORTELLI EMILIA-ROMAGNA STYLE.

Tortelli Dolci all'Emiliana Yummy is the word to describe these sweet tortelli-another family-style dessert and another winner.

MAKES 8 TO 10 SERVINGS MAKES 8 TO 10 SERVINGS 2 cups all-purpose flour 2 cups all-purpose flour 3 eggs 3 eggs cup granulated sugar cup granulated sugar Grated zest of 1 lemon Grated zest of 1 lemon 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 chilled white wine cup chilled white wine Strawberry or other jam Strawberry or other jam Oil for frying Oil for frying Powdered sugar Powdered sugar

To make by hand: Place flour on a pastry board and make a well in the center. Break eggs into well and beat lightly with a fork. Add granulated sugar, lemon zest, b.u.t.ter 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, sugar, lemon zest and b.u.t.ter in food 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 1 hour. On a lightly floured surface, roll out dough inch thick. Using a 3-inch round scalloped pastry cutter or a gla.s.s, cut dough into circles. Put 1 heaping teaspoon jam into each circle of dough. Fold each circle in half and press edges firmly.

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 tortelli a few at a time into hot oil.Turn tortelli.When golden brown on both sides, remove from oil with slotted spoon. Drain on paper towels.

Arrange drained tortelli on a platter and sprinkle with powdered sugar. Serve hot.

HOT ZABAGLIONE.

Zabaglione Caldo A cla.s.sic Italian dessert that needs no introduction.

MAKES 6 TO 8 SERVINGS

8 egg yolks cup sugar cup sugar cup dry Marsala wine, sherry or port cup dry Marsala wine, sherry or port