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.
