How to make Italian Desserts : The Simple Way

The Roberti Table Series1 Cookbooks: Classic Italian  Family Desserts

 Written By

Damian Roberti ( that's me) ....

This is a part of my new Ebook on Italian Desserts and how simple they can be to make these are recipes from OUR families "notes" , recipe cards and more .... Enjoy!

Ok so for starters if you are watching what you eat or on some special diet .....I would highly recommend you close this book now because calorie counting should be made illegal if you are going to consume ANY of these delicious recipes...So you have been WARNED !!! Many of these recipes will cause happiness and joy upon making and CONSUMING them, as well as possible need to follow up with a glass of Merlot or Pinot Noir, and if this happens drink 2 glasses and don't call anyone in the morning !

            But seriously these recipes are a compilation of a handful of family recipes ( our versions) we have enjoyed for years. I bring them together for you to try and enjoy, and hopefully you can share with friends and family. Food in our house has always been about the sharing of conversation and memories, and wish your family the same as you travel on this pallet pleasing ride !

There are some versions of the Zeppole some are filled with cream and chocolate pieces and many others are filled with candied fruit. This is a version s-which is very simple and is a fried dough coated with a ton of powdered sugar and or cinnamon and sugar mix. There is another lesser known  version that has liquid caramel and chocolate sauce over the top. This is a "take on the traditional version with an "American " twist. When we were younger we would put these types of "toppings" on them and eat them by the hand full. You of course can eat them ANYWAY you want, but these are a few sample ideas.

You can once you fry these fill them also with sweet cream and or chocolate ( but be very careful when you fill them while they are hot).

Zeppole ( Fried Dough Dessert)

Ingredients:

2 quarts vegetable oil for frying

1 cup all-purpose flour

2 teaspoons baking powder

1 pinch salt

1 1/2 teaspoons white sugar

2 eggs, beaten

1 cup ricotta cheese

1/4 teaspoon vanilla extract

1/2 cup confectioners' sugar for dusting

Directions

1. Heat oil in a deep-fryer to 375 degrees F (190 degrees C).

2. In a medium saucepan, combine the flour, baking powder, salt and sugar. Stir in the eggs, ricotta cheese and vanilla. Mix gently over low heat until combined. Batter will be sticky.

3. Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners' sugar. Serve warm.

A Little Family Note :

Grandma Lea's ( 93 years old ) and Still kickin'  Ricotta Pie ! Many think that once you become a certain age life looses its flavors ? Well not with my Grandmother it seems life's flavors become richer more perfected as time creeps on ! The Ricotta Cheese pie has MANY variations some are made with variety of chesses blended together. Then there are some that have a blend of cheese and meats, ( salami's, Hams, etc. ) But this recipe pretty much sticks to the classic simple version and is a very simple and quick way of making this mouth watering deliciously unique pie!

Ingredients:

Pie Filling:

12 eggs

2 cups white sugar

2 teaspoons vanilla extract

3 pounds ricotta cheese

1/4 cup miniature semisweet chocolate

chips, or to taste (optional)

Sweet Crust:

4 cups all-purpose flour

5 teaspoons baking powder

1 cup white sugar

1/2 cup shortening, chilled

1 tablespoon shortening, chilled

4 eggs, lightly beaten

1 teaspoon vanilla extract

1 tablespoon milk (optional)

Directions:

1. Mix  the 12 eggs, 2 cups sugar and vanilla extract  in a large bowl. Stir  the ricotta cheese and the chocolate chips, if using (see Cook's Note). Set aside.

2. Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.

3. Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates.

4). Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (Alternately, you can use cookie cutters and place the cutouts on the top of the pies.)

5.) Pour the ricotta filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine, if desired. Place foil on the edge of crust.

6. Bake in preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.

Classic Anise Pizzelle ( you can make these any flavor you like with extract of your choice)

Ingredients:

6 eggs

1 1/2 cups white sugar

1 cup margarine, melted and cooled

2 tablespoons anise extract

3 1/2 cups all-purpose flour

4 teaspoons baking powder

Directions:

1. Beat eggs and sugar with an electric mixer until fluffy. Stir in the melted margarine and anise extract. Combine the flour and baking powder; stir in gradually. Dough will be sticky.

2. Preheat your pizzelle iron according to the manufacturer's instructions. Drop batter by rounded spoonfuls onto the iron. Close and cook for about 90 seconds, or until steam stops coming out of the iron. Carefully remove and cool. Store in an airtight tin at room temperature.

            This sweet is one that once you make it you will want to have them around to snack on everyday !

Cucidati

( an CLASSIC OLD SCHOOL favorite)

Ingredients:

1 pound dried figs

1 cup raisins

2 1/2 teaspoons orange zest

1/2 pound chopped walnuts

1 cup honey

1 teaspoon ground cinnamon

1 cup semi-sweet chocolate chips

1/2 cup orange marmalade

1/4 cup milk

2 1/2 cups sifted all-purpose flour

1/2 cup white sugar

2 1/2 teaspoons baking powder

1/2 cup shortening

2 eggs, beaten

1/2 teaspoon vanilla extract

Directions:

1. Combine and grind the figs, orange, raisins  zest and walnuts in a food processor, blender or food grinder. The Mix maybe  thick, so you can add some water if this happens ( 2 teaspoons)  gradually blend in the honey, cinnamon, chocolate chips and orange marmalade. Set aside. Preheat the oven to 400 degrees F (200 degrees C). Grease two baking sheets.

2. In a large bowl, combine the flour, sugar and baking powder. Cut in the shortening until the mixture resembles coarse crumbs. Stir in the eggs, milk and vanilla until the mixture can be gathered into a ball. Turn the dough out onto a lightly floured surface, and roll out to 1/4 inch thickness. Cut the dough into strips that are 4 inches wide. Spread filling onto one half of each strip lengthwise. Fold the dough over to cover and seal the edges by pressing on them with the tines of a fork. Slice the filled strips crosswise at an angle about every inch or so. This will make diamond shapes. Place the cookies onto the prepared cookie sheet.

3. Bake for 15 to 20 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on wire racks. Glaze with your favorite confectioners' glaze and top with sprinkles for added festivity.

Tiramisu

Family History : Grandpa Guisippie was a slightly pudgy but happy Italian grandfather. Living most of his life in Italy and then making his way here in 1918 to New York ( Bronx ) and Semi starting his life over he LOVED food like many of my Italian Family. It seemed food was something we could all come together around at a table, and enjoy together. Growing up with many of my Italian Family members left a lasting impression on me. This is one dish I could always remember at the end of dinner that no matter how full you were you could leave a LITTLE room for !

Ingredients

CAKE:

1 (18.25 ounce) package moist white

cake mix

1 teaspoon instant coffee powder

1/4 cup coffee

1 tablespoon coffee flavored liqueur

INSIDE STUFFING:

1 (8 ounce) container mascarpone

cheese

1/2 cup confectioners' sugar

2 tablespoons coffee flavored liqueur

FROSTING:

2 cups heavy cream

1/4 cup confectioners' sugar

2 tablespoons coffee flavored liqueur

GARNISH:

2 tablespoons unsweetened coca powder

1 (1 ounce) square semisweet chocolate

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.

2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.

3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.

4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.

5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.

6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee

Classic "simple"

Biscotti Cookies

Ingredients:

1/2 cup vegetable oil

1 cup white sugar

3 1/4 cups all-purpose flour

3 eggs

1 tablespoon baking powder

1 tablespoon anise extract, or 3 drops

anise oil

Directions:

1. Preheat the oven to 350 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.

2. In a medium bowl, bring  together the oil, eggs, sugar and anise oil until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.

3. Bake for 30 to 35 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

Simple Iced Italian Cookies ( these can also be made with any flavor you would like to add with an extract)

1/2 cup butter, softened

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

8 ounces ricotta cheese

2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons butter, softened

2 cups confectioners' sugar

1/4 teaspoon vanilla extract

1 1/2 tablespoons milk

Directions:

1. Preheat oven to 350 degrees grease cookie sheet

2. In a medium bowl, combine  together 1/2 cup butter and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and ricotta cheese. Combine the flour, baking soda and salt; gradually stir into the cheese mixture. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.

3. Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

4. In a  bowl, cream  the remaining butter and confectioners' sugar. Beat in milk and vanilla  gradually until it is easy to spread consistency is reached. Frost cooled cookies.

This next recipe is one of my Mothers MOST delicious and her take on this classic makes it very difficult to eat just one piece.

This Pear Tart is one of the moist and decadent yet a simple recipe for any party or get together.

For the rich crust

 (5 cups) plain (all-purpose) flour

 (1 1/3 cups) butter

 (1 cup) sugar

4 egg yolks

Zest 1 lemon

For the topping

10 small ripe pears

16  figs not dried figs

 (1/4 cup) butter

(1/2 cup) sugar

Directions

For the  dough

Place  a sheet tart dish with baking paper.

Mix  together the flour, sugar and butter, cut into pieces.

Rub the butter into the flour and sugar, until it is completely worked in.

Work lightly so that the butter does not melt.

Make a mound out of this mixture and make a well in the center. Add the eggs yolks and

 lemon zest (careful not to grate the bitter pith in too!)

Work the ingredients together, first with a fork, then with your hands, until you have

 a smooth, soft pastry dough.

Wrap the pastry dough in plastic wrap and then place in fridge for a few hours till firm

For the tart

Peel pears and core them and slice them in halves . Halve the figs.

Blend butter and sugar, caramelize the fruit, covering the pan for the first

10 minutes so that the fruit releases its liquid.

Then cook without

 the lid for a five to Six  more  minutes, When  the fruit is covered like  a thick syrup.

Arrange the syrupy fruit in the tart dish in a circular pattern, remembering to

put the side that will be visible face down.

Roll pastry dough carefully and place on top the fruit, pressing the edges of

the dough into the sides of the dish. You should try and achieve a 1 cm (half-inch)

 thickness. If you have pastry left over, use to make delicious cookies!

Cook in an oven preheated to 350°F for 35 minutes, or until the pastry is golden brown.

You can when finished decorate with powder Sugar ! and Manja !

No matter your heritage these recipes for sweets can impress and satisfy the sweet tooth of anyone! Many people of varying heritages have come to enjoy Italian Food and Desserts with simple recipes like these and the FEW we have brought together from our family its easy to see how so many love Italian Food. Growing up with these have made my life sweeter and writing this short but delicious book I hope it brings you joy ( and a full stomach). I have loved the memories these recipes have brought to our family for over 30 plus years I have been alive. Being Italian has meant "many" memories with family members who are no longer with me , but every time these desserts are prepared and eaten our table seems to be filled up instantly with those loved ones spirits and the conversations and memories bring back instantly those wonderful times. Many of the elders in ,y family have moved on to their resting place, but with each spoonful and forkful of sweetness I can smile at just the thought of how they touched each others lives in our family.

When you prepare these desserts I wish you all the happiness and family memories you can make ! Because in the big picture food and desserts alike are created to share love and joy with the ones closest to you. With everyday that passes keep the love for family, friends, and FOOD in your heart because these are the experiences in the end that are ALL WORTH IT.

Thank you for letting me share these with you !

Look for my new books on Italian Recipes, Travel and more of my Italian Experience.