Torta di pere e cioccolato (chocolate and pear cake)

To tell you the truth I have no idea the origins of this cake, all I know is that it is really special.  Now that pears are fully in season in Italy I have seen this cake in many coffee shops throughout Tuscany recently.  It is neither high or fluffy, nor impressive to look at but it is dense, moist and rich in flavour.  The dessert wine in this cake adds a really nice flavour.  Enjoy with coffee or a glass of Vin Santo!

    
What you need:
100g Amaretti biscuits finely ground
170g Butter
200g dark chocolate
200g plain flour
700g pears
4 eggs
350ml moscato wine
100g sugar


How to make:
1: Cut the pears into slivers, place in a large saucepan and add moscato.  Cook until the pears have absorbed the moscato and become soft (about 15 minuets)
2:  Melt the chocolate in a small saucepan placed over a larger saucepan of boiling water.  When the chocolate is melted add the butter and stir until combined 
3: Whisk the eggs in medium size bowl, add the sugar and whisk.  Sift the flour in, add the amaretti biscuits and stir to combine
4:  Add the chocolate mixture to the egg and flour mixture
5:  Add half of the cake mixture to a well greased cake tin, place a layer of pears and top with the remaining mixture
6:  Bake in a pre heated oven at 200 degrees for about 35-40 minutes

Buon Apetito

#buonadomenica #kara #torta #cake #chocolate #pear #cioccolato #pera #sweet #dolce #buona #gelosa #turista #tourist 

Zuppa di cipolle (onion soup)

This soup represents everything Tuscan:  Rich in flavour, simple to prepare, and cheap on the pocket.  As the weather progresses to be cold and rainy in Italy this soup really warms the cockles. It is so simple and easy to prepare and so decedent to eat.  I recently made this for a very delighted group of Italians and enjoyed it with a glass of red wine.  Serving the individual bowls from the oven with bubbling melted cheese really has an impressive effect.

                          

What you need:

One kilo of finely sliced onions

80g butter

40g white flour

One litre of homemade meat stock

Crusty bread sliced

Fontina cheese

Salt and Pepper

How to make:

1: Gently fry the onions and butter in a earthenware dish, stir with a wooden spoon to prevent from sticking.  Cook until the onions become soft and translucent

2: Continue to stir and gradually sprinkle with flour

3: Add the warm stock slowly and blend thoroughly

4: Cook over a lower heat for 20 minutes, stirring occasionally

5: Add salt and pepper to taste

6: Place slices of bread in the middle of soup bowls, top with cheese.  Cook in the oven at 180 degrees until the cheese has melted

Buon Apetito

Pizza Margherita

“Here we are at last. The Italian proverb says “See Naples and die” but I say, see Naples and live; for there seems a great deal worth living for.” 
― Arthur John Strutt

This pizza is fit for Royalty, literally!  Queen Margherita of Italy was presented this pizza to resemble the colours of the Italian flag (red, white, and green) in 1889.  I had been travelling around Italy for several weeks eating all types of pizza, and then I tried the Margherita pizza in Naples.  I think it became my staple diet for the next few days of my visit.  What more could you want for one euro a slice ($1.50AUS) than the perfect blend of the sweetest tomatoes, creamy mozzarella, peppery basil and a thin crispy base.  This recipe really calls for the best quality ingredients to make it truly mouthwatering.  I think one thing that Italians can nationally agree on is the ingredients for the Pizza Margherita!  

       

What you need:

Basic dough recipe (refer to pizza dough recipe)

One ball of buffalo mozzarella (this should be floating in liquid)

One tin of Italian tomatoes PURED (or use passato sauce)

One handful of fresh basil

Extra virgin Italian olive oil

Salt for seasoning

How to make:

1: Generously cover an oven tray with olive oil

2: Roll out the pizza dough to fit your oven tray, no thicker than 3mm thick and place in tray

3:  Spread a thin layer of pureed tomatoes on base with the back of a spoon in a circular motion, drizzle with olive oil and sprinkle with salt

4:  Cook in a well pre heated oven for about 10 minutes at 220 degrees until almost cooked

5:  Remove pizza from oven and add mozzarella slices, cook for a further 2 minuets until cheese has just melted

6:  Again drizzle with a little oil (tip, add one smashed clove of garlic to some olive oil for some extra flavour)

7:  Finish with basil

Pizzeria da Michele, Naples. Italy!

Buon Apetito

Pomodori secchi di Toscana (dried tomatoes)

Sun dried tomatoes are typically made in the south of Italy and generally I make a Sicilian version adding anchovies and capers to the preserve.  Since I am currently living in Tuscany and I was able to buy five kilo's of cherry tomatoes 'pomodorini' from the local market, I decided to make them "Tuscan style".  The colour and flavour of these little gems is so bold and sweet.  We are currently heading into winter so there is a lack of sunshine in which the tomatoes traditionally need to be dried under, so I have opted to use the oven.  This recipe is so simple and easy and the end result is truly remarkable.  The preserved tomatoes will last approximately three months and is a great snack served with crusty bread or typically this is served with meat in Tuscany.

What you need:

2 kilo's of tomatoes (bright and red)

Salt

Fresh parsley

2 bulbs of garlic

Extra virgin Italian olive oil

How to make:

1: Cut the tomatoes in half and evenly place them on a well salted baking tray.  Cover the tomatoes with a good amount of salt (this will help dry out the tomatoes)

2:  Place in the oven at 120 degrees for approximately 40minutes-1 hour 

3:  Place a layer of tomatoes in sterilized jars, add gloves of garlic and parley.  Repeat process until jars are filled and top with olive oil.  Seal the jars and store in a dark cool place.  It is best to let the flavour absorb for at least a month.

Buon Apetito

Schiacciata con l'olio (flat bread with oil)

“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight...Breadmaking is one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world's sweetest smells... there is no chiropractic treatment, no yoga exercise, no hour of
meditation in a music-throbbing chapel. That will leave you emptier of bad thoughts than this homely ceremony of making bread.” 
― M.F.K. Fisher, The Art of Eating: 50th Anniversary Edition

What can I say about this bread?  Well, it is soft, crispy, oily, salty and simply delicious.  This bread is only found in Tuscany and depending on the region is either called Schiacciata or Focaccia.  Schiacciata literally means crushed, flattened or squashed in Italian.  Do not be fooled by this low lying bread, it really is so tasty.  In comes in sweet and savoury versions but it is most common to see it in bakeries "panifico" sold by the slab seasoned only with salt and oil. 

In Italy bread seems to be one of the only essentials that is disproportionately overpriced. For me another easy excuse to make this at home. Not to mention all of the therapeutic benefits I receive. Once you get the hang of this, I swear you will never go back. As with everything, it is always trial and error. But it is within error that triumphs success. I have successfully mastered the art of making foccacia and my friends eternally thanks me for this!

What you need:

400g un-bleached tipo 000 flour

250ml warm water

42g packet fresh yeast

1/2 tspn sugar

1/2 cup extra virgin Italian olive oil

2 tpsn oregano

Salt

(this recipe will make 3 large focaccia's) 

How to make:

1: In a large bowl mix the fresh yeast with warm tepid water and whisk.  Then add the sugar, then sift the flour

2:  Mix all of the ingredients together until combined.  Once combined use your hands to really work the dough.  Use the palms of your hands to knead the dough for approximately 2-3 minutes.  Once it has turned into a soft but firm consistency create a ball size and set aside

3:  Leave the dough in the large bowl, cover with a tea towel and allow to rise for 1/2 hour.  After 1/2 hour punch the dough down, then allow to rise again for 1 hour.  Cover the dough and set aside in a dark warm place (this will help the dough to rise).  The dough should double in size

What you need:

400g un-bleached tipo 000 flour

250ml warm water

42g packet fresh yeast

1/2 tspn sugar

1/2 cup extra virgin Italian olive oil

2 tpsn oregano

Salt

(this recipe will make 3 large focaccia's) 

How to make:

1: In a large bowl mix the fresh yeast with warm tepid water and whisk.  Then add the sugar, then sift the flour

2:  Mix all of the ingredients together until combined.  Once combined use your hands to really work the dough.  Use the palms of your hands to knead the dough for approximately 2-3 minutes.  Once it has turned into a soft but firm consistency create a ball size and set aside

3:  Leave the dough in the large bowl, cover with a tea towel and allow to rise for 1/2 hour.  After 1/2 hour punch the dough down, then allow to rise again for 1 hour.  Cover the dough and set aside in a dark warm place (this will help the dough to rise).  The dough should double in size

What you need:

400g un-bleached tipo 000 flour

250ml warm water

42g packet fresh yeast

1/2 tspn sugar

1/2 cup extra virgin Italian olive oil

Salt 

How to make:

1: In a large bowl mix the fresh yeast with warm tepid water and whisk.  Then add the sugar, then sift the flour

2:  Mix all of the ingredients together until combined.  Once combined use your hands to really work the dough.  Use the palms of your hands to knead the dough for approximately 2-3 minutes.  Once it has turned into a soft elastic consistency create a ball size and set aside

3:  Leave the dough in the large bowl, cover with a tea towel and allow to rise for an hour.  After one hour punch the dough down, then allow to rise again for one hour.  Cover the dough and set aside in a dark warm place (this will help the dough to rise).  The dough should double in size

4:  Cut the dough into 2-3 pieces (depending on the size of your oven trays).  Roll out the dough to the size of your oven trays.  The dough should be about 1 1/2 cm thick.  Place the rolled out dough onto very well oiled oven trays

5:  Lightly dust the dough with flour

6:  Use your fingers to press firmly into the dough to create wells (this will helps the oil to sink in).  Lavishly cover the dough in olive oil and sprinkle with salt (rosemary is optional)

7:  Bake in a pre heated 200 degrees oven for about 15 minuets (depending on how thick and large you have made it).  It is ready when it is golden brown and hollow sounding when tapped on top.

                

 

Buon Apetito

Zabaglione (egg custard)

There is no other word to describe this desert other than heavengly.  It is such a simple desert to make and offers so much richness to the palette.  I have made this many times and tonight when I made it for eight delighted quests the compliments included "possono sposara" (you may marry", "squisito" (exquisite), "ultimo cuoco" (ultimate cook).  This creamy desert is not one concerned about cholestol as it calls for a large amount of egg yolk, but for those not concerned it really is a treat.  The orgional version from Turin calls for the use of Moscato d'Asti (a sweet desert wine), however many Italians use Marsala as I do in this recipie. 

What you need:

6 eggs yolk

200g sugar

100ml Marsala

How to make:

1: Bring a large saucepan of water to the boil.  Insert a smaller saucepan in the larger saucepan with boiling water (this will prevent the eggs from burning)

2:  Add the egg yolks into the small saucepan with the sugar and immediatley start whisking.  Whisk rapidly for approxietely 3-5 minuets until it turns creamy and thick (however it has a pouring consistancy)

3:  Slowly add the marsala wine and whisk for another 2-3 minuets until it is well blended, and  resembles a runny, airated custart

4:  Serve into six seperate bowls and let to set in the fridge.  Or simply pour hot over your favourite fruit or sponge biscuit.  Traditonally zabaglione is served with fresh figs

Buon Apetito

focaccia Di Guglielmo (Pizza William)

             

This focaccia is so easy to make and is so good to eat straight from the oven.  All Italian tables will have bread as a staple and this is a good variation.  I recently went to a beach barbecue in Tuscany which one of the mothers had made several types of focaccia, so here is the recipe.  I just loved that there was just a regal name for such a simple thing.  The tomatoes are so red, juicy and flavoursome in Italy and only need to be accompanied by olive oil and oregano to make this bread a success.  I have made this many times using whatever variety of tomatoes are in season.  It is also the perfect snack to keep handy.

                      

What you need:

400g un-bleached tipo 000 flour

250ml warm water

42g packet fresh yeast

1/2 tspn sugar

1/2 cup extra virgin Italian olive oil

2 tpsn oregano

Salt

(this recipe will make 3 large focaccia) 

How to make:

1: In a large bowl mix the fresh yeast with warm tepid water and whisk.  Then add the sugar, then sift the flour

2:  Mix all of the ingredients together until combined.  Once combined use your hands to really work the dough.  Use the palms of your hands to knead the dough for approximately 2-3 minutes.  Once it has turned into a soft but firm consistency create a ball size and set aside

3:  Leave the dough in the large bowl, cover with a tea towel and allow to rise for 1/2 hour.  After 1/2 hour punch the dough down, then allow to rise again for 1 hour.  Cover the dough and set aside in a dark warm place (this will help the dough to rise).  The dough should double in size

4:  Cut the dough in to 3 and roll each one out to fit any shape oven tray.  First cover the oven tray with a good amount of olive oil.  Roll the dough to be approximately 1 1/2 cm thick.

5:  Once you have rolled the dough out, place on the well oiled oven trays.  Use the tips of your fingers to press into the dough and form wells (this allows the oil to sit in the wells)

6:  Press the cut tomatoes firmly into the dough and cover with a good amount of olive oil, oregano and salt

7:  Cook in the oven for 20 minutes on 180 degrees

Buon Apetito