The cake is sort of a lighter version of classic pound cake. Ricotta cheese replaces half of the butter which results in no less delicious and outstandingly moist cake. Good quality cocoa, chopped chocolate, and a double shot of espresso… Continue reading →
I probably have never gone so long without posting. But it seems an unfortunate habit for me to pick up some nasty flu virus when the flu season is already over and everybody else but me enjoys outdoors, warm weather… Continue reading →
Yes, it’s this time of the month. And the current Daring Bakers’ challenge is Italian cannoli hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives, who chose the recipe from the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio… Continue reading →
We are on spring break now. My son keeps me busy involving into his numerous plays and activities (that’s a major disadvantage of having an only child). And although Tim loves his cookies readily available he is absolutely against me… Continue reading →
I’ve been asked a lot how I make this cheese and here is the answer. The recipe produces very delicate and smooth ricotta. It really matters what kind of dairy you use: organic whole milk and not ultra-pasteurized cream are… Continue reading →
I wouldn’t even say it’s a recipe (it’s too simple to be called that); it’s more of a suggestion, one of a hundred possible ways to enjoy fresh cheese. And the cheese has to be fresh. So, either make your… Continue reading →
There’s something savory for a change; something rustic and delicious in its best Italian simplicity. You can call it a filled focaccia or pie. But either way, the main point remains the same. There are two layers of soft yeasted… Continue reading →
In Russian, I would have said it’s a savory zapekanka. But I doubt that everyone is familiar with the meaning of this word. So, let’s call it a crustless cheese pie (it could have had a crust but I decided… Continue reading →
These are very Italian cupcakes. The list of the ingredients speaks for this well. There are fresh ricotta cheese and cornmeal, ground pine nuts and Italian prune-plums. The upside-down idea is not an exclusive American invention either. Italians have been… Continue reading →
This is a kind of dessert I’m the most fond of – rustic, homey, full of flavors, and incredibly easy to prepare. Don’t try to serve the pudding on its own, serve it with roasted grapes as intended. They are… Continue reading →
Another filling is ricotta and cream cheese combined in equal proportions and run in a food processor with orange zest and just a touch of sugar. This method produces very smooth filling. The roasted strawberries went on top of the… Continue reading →
(fragole al vino con ricotta e pepe) I guess I’m not the only one who thinks twice before turning the oven on and baking something when the weather is hot. And I’m not complaining, it’s finally resembling summer here. Until… Continue reading →
I guess everybody is familiar with classic Italian fritters. These are scented with nutmeg and lemon zest. Sure, they are good (as any food fried, to be honest) and incredibly tender. Fried and still warm zeppoli are divided between the… Continue reading →
Finally the weather is getting warmer. Neither the soul nor body demand for stew for supper. Quick and flavorful tarts and quiches are replacing hearty meals. Serve a crisp-fresh green salad on a side and don’t forget a glass (or… Continue reading →
I’m totally in love with Italian sweets. I think there’s more style and elegance in their simplicity than in multi-layered pompous gâteaux. And the flavors of Italian dolce have a tendency to far exceed our expectations. This cake is a… Continue reading →
This rustic looking pie, distantly reminiscent to a cheesecake, is an Italian specialty and usually served on Easter. Don’t try to substitute orange-flower water for anything else. There’s no such substitution. And in my opinion, this aromatic fluid is what… Continue reading →
These are wonderful and irresistible. I’m not promoting fried food here, but it won’t hurt to treat yourself once (or several times) in a while. The recipe is from “Chocolate Holidays”.
I don’t know anyone who wouldn’t like to eat caramelized onions. Although not everyone likes the smell of them cooking. This tart is so good that even the most dedicated haters of cooking onion aroma will change their mind after… Continue reading →
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