Saturday, November 24, 2018

Torta Caprese

 
Proverbio Italiano of the day
"Meglio da solo, che male accompagnato." 
 
Meaning: Better alone, than with bad company. Growing up my mom would always tell us this when choosing friends. 

When the holidays come around, one of my favorite things to do is cook and bake new recipes. This particular dessert seemed too delicious to pass up, and so I looked up various recipes and then made it my own. 

It's moist, fudgy, and pretty with the crackles on the top layer. It also is gluten-free since the ground up almonds is used as a substitute for flour. 

You might have to make more than one... mine was finished in one night! ;) Buon Appetito!


 Ingredients  
 
  12 on unblanched whole almonds
1 1/4 cups sugar, divided
  8 oz bittersweet chocolate chips
2 sticks unsalted butter
6 large eggs
confectioner's sugar for sprinkling
2 tbsp rum (optional)


let's make it 

1. Preheat oven to 325
°. 

2. Butter a cake pan, and line the bottom with parchment paper. 

3. Place the chocolate chips and butter in a bowl and melt in a microwave. You can also place them onto a pan on the stove and melt that way.  

4. In grinder or food processor, place the almonds and grind them up until the consistency is like flour. Set aside.

5. In another large bowl, beat the egg yolks. Gradually beat in 10 tbsp of sugar. Add the chocolate and butter mixture, and mix well. 

6. Add the ground up almonds into the mixture. Finally, add the rum and mix well. 

7. In a small bowl, beat the egg whites with the remaining sugar until firm peaks are formed. Fold the egg whites into the almond mixture and mix well. 

8. Pour the batter into the cake pan and bake for 55 minutes. It will begin to form cracks on the top. You can stick a toothpick in the center to check if it is baked on the inside. When the toothpick is dry and not sticky, the cake is done.  

9. Once the cake is cooled, sprinkle on confectioner's sugar.  

Wednesday, October 17, 2018

Classic Cheesesteak Sandwiches

Proverbio Italiano of the day
"Pensa u buono... e vene u buone."


Meaning: Think of the good, and the good will come.

Sometimes dinner needs to be quick. But that doesn't mean taste and quality needs to be sacrificed. 

On nights when we just don't know what to make (because we've exhausted every idea throughout the week) these easy, and super quick cheesesteak sandwiches save the night. 

Be sure to make plenty... they will be gone by the time you turn around to make some more ;). Buon Appetito!

 Ingredients  
 
3-4 italian sub rolls
1/2 lb shaved beef meat
1 white onion
1-2 green bell peppers
2 teaspoons garlic
slices of provolone or mozzarella cheese
extra virgin olive oil
salt and pepper


let's make it 

1. Heat up large saute pan over medium heat. 

2. Drizzle olive oil in pan. 

3. Chop up onion and peppers in thin strips and add to the pan. 

4. Cook and stir the onions and peppers until they begin to caramelize.

5. Mince the garlic and sprinkle it in the pan, stir with rest of ingredients. 

6. Push over the peppers and onions and add the shaved meat into the pan. Have it cook for a few minutes and then mix it together with the peppers and onions. 

7. Cook all together, constantly turning over the meat and breaking it apart into smaller pieces. It should cook for about 3 minutes, turning the meat a brownish color. 

8. Take bread rolls and slice in half. Once the meat mixture is cooked, fill the bread rolls with a portion. 

9. Place provolone or mozzarella cheese over the filled sandwiches and place into oven to bake for a few minutes. Once the cheese is melted and the bread is crispy, you can take them out of the oven.


Thursday, August 16, 2018

Pomodori | Tomato Season 2018


Every year around my birthday, it is tomato jar making time. It is a tradition yes, but more of a necessity in every Italian household. 

When I was a little girl, I remember being so excited to join the older women-- my Nonna, Mom, and Aunts in the process of slicing, chopping, filling, and squishing the numerous jars with petals of basil already lining the bottom. 

It is a long and tedious process, of this I must admit. After all the jars have been filled, they then must cook in a pot large enough to be considered a pool for children. 

And then the sauce must be cooked again with seasoning once you are ready to use a single jar. 

But it is all worth it. The tomato jars can be used for everything and anything you cook. Not just reserved for pasta, but soups and rice and lasagna, and pizza... the list goes on and on. 

I love to document this special part of my life every year, because it is a part of my family and culture. One that I hope to carry with me to my future family for years to come.