Heather D. Panico's Blog: Gelato & Other Italian Adventures
February 28, 2015
Tiramisu
TIRAMISU
Let me start off by saying, I am not personally a fan of tiramisu, or coffee for that matter. That being said, this is one of my favorite recipes. It’s light and doesn’t have an overwhelming flavor of coffee (unless you like that sort of thing, and then you can add more coffee). Though you can make it and eat it the same day, I have found it tastes the best when it’s had time to sit in the refrigerator overnight. Since it is made with raw egg, remember it is only good for two days! And the secret to the perfect tiramisu is: The more cream, the better!
Serves 12 People
Time: Approx. 2 hours to prepare
Ingredient
1 cup espresso coffee
1 tbs Whiskey/brandy
4 eggs (fresh, pasteurized only)
.6 cups (150 g) sugar
500 g mascarpone (fresh only)
300 g lady fingers * or other spongy type of biscotti (not hard)
Dark chocolate chips (enough to cover the top of the dessert)
Cocoa powder
1. Make about a cup of coffee and allow to cool to room temperature.
2. Once cooled stir the liquor into the coffee.
3. Place the lady fingers in a dish, such as a 9X13 glass casserole dish.
4. Use a ladle or spoon to cover the lady fingers with the coffee mixture. You want them to be covered to absorb the liquid, but you don’t want it to look soupy - that would make the lady fingers soggy.
5. Cover the dessert with a lid or plastic wrap, and chill in the fridge for an hour.
6. After an hour, you can prepare the cream for the dessert.
7. Separate whites and yolks of raw eggs into 2 bowls.
8. Add sugar to the bowl with the egg yolks and beat until crystal-like with an electronic mixer. The color should be a light yellow and have a thin texture.
9. Add the mascarpone to the sugar and egg yolks, and mix with a beater by hand. Set aside.
10. To the egg whites, add a pinch of salt. This will help them to whip up faster.
11. Use an electronic beater to turn the egg whites into a light whip. Turn the mixer on high and give it about 30 seconds to a minute. You may need to use a spatula to push the egg into the beater to make sure it all gets whipped. It will become very frothy and light. When it’s done, it should be solid and not watery. You should be able to hold the bowl almost upside without anything falling out.
12. Pour the egg whites into the cream mixture, and mix VERY delicately. Fold the mixture over itself with very little pressure. If you apply too much pressure, it will become liquid and that will ruin your dessert.
13. Remove the lady fingers from the refrigerator.
14. Use a spatula to evenly cover the lady fingers with the cream mixture.
15. Spread chocolate chips over the top.
16. Recover the dish and return to the refrigerator until ready to serve (at least an hour).
17. When ready to serve, sprinkle cocoa powder over the dessert. If you add the cocoa before you’re ready to serve, it will sink.
*I like to buy two 2 ounce packages at the store. Each package has two layers in it, and since they are thin, I like to just put them in together.
Well that's the last of the recipes I learned in my Italian cooking class. I hope you learned some new recipes to show off to your friends and family for dinner soon! Don't forget to check out the book where it all began - Gelato and Other Italian Adventures. As a reminder, it's not a cookbook, but a travelogue of the semester I studied abroad in Siena. I hope you enjoy the adventures as much as I did.
Cheers!
Heather D. Panico
Let me start off by saying, I am not personally a fan of tiramisu, or coffee for that matter. That being said, this is one of my favorite recipes. It’s light and doesn’t have an overwhelming flavor of coffee (unless you like that sort of thing, and then you can add more coffee). Though you can make it and eat it the same day, I have found it tastes the best when it’s had time to sit in the refrigerator overnight. Since it is made with raw egg, remember it is only good for two days! And the secret to the perfect tiramisu is: The more cream, the better!
Serves 12 People
Time: Approx. 2 hours to prepare
Ingredient
1 cup espresso coffee
1 tbs Whiskey/brandy
4 eggs (fresh, pasteurized only)
.6 cups (150 g) sugar
500 g mascarpone (fresh only)
300 g lady fingers * or other spongy type of biscotti (not hard)
Dark chocolate chips (enough to cover the top of the dessert)
Cocoa powder
1. Make about a cup of coffee and allow to cool to room temperature.
2. Once cooled stir the liquor into the coffee.
3. Place the lady fingers in a dish, such as a 9X13 glass casserole dish.
4. Use a ladle or spoon to cover the lady fingers with the coffee mixture. You want them to be covered to absorb the liquid, but you don’t want it to look soupy - that would make the lady fingers soggy.
5. Cover the dessert with a lid or plastic wrap, and chill in the fridge for an hour.
6. After an hour, you can prepare the cream for the dessert.
7. Separate whites and yolks of raw eggs into 2 bowls.
8. Add sugar to the bowl with the egg yolks and beat until crystal-like with an electronic mixer. The color should be a light yellow and have a thin texture.
9. Add the mascarpone to the sugar and egg yolks, and mix with a beater by hand. Set aside.
10. To the egg whites, add a pinch of salt. This will help them to whip up faster.
11. Use an electronic beater to turn the egg whites into a light whip. Turn the mixer on high and give it about 30 seconds to a minute. You may need to use a spatula to push the egg into the beater to make sure it all gets whipped. It will become very frothy and light. When it’s done, it should be solid and not watery. You should be able to hold the bowl almost upside without anything falling out.
12. Pour the egg whites into the cream mixture, and mix VERY delicately. Fold the mixture over itself with very little pressure. If you apply too much pressure, it will become liquid and that will ruin your dessert.
13. Remove the lady fingers from the refrigerator.
14. Use a spatula to evenly cover the lady fingers with the cream mixture.
15. Spread chocolate chips over the top.
16. Recover the dish and return to the refrigerator until ready to serve (at least an hour).
17. When ready to serve, sprinkle cocoa powder over the dessert. If you add the cocoa before you’re ready to serve, it will sink.
*I like to buy two 2 ounce packages at the store. Each package has two layers in it, and since they are thin, I like to just put them in together.
Well that's the last of the recipes I learned in my Italian cooking class. I hope you learned some new recipes to show off to your friends and family for dinner soon! Don't forget to check out the book where it all began - Gelato and Other Italian Adventures. As a reminder, it's not a cookbook, but a travelogue of the semester I studied abroad in Siena. I hope you enjoy the adventures as much as I did.
Cheers!
Heather D. Panico
February 23, 2015
Gorgonzola Cheese Sauce
SUGO AL GORGONZOLA (GORGONZOLA CHEESE SAUCE)
This sauce pairs perfectly with gnocchi and is fairly easy to make - much easier than making gnocchi that is for sure! Gorgonzola is a pungent cheese, and therefore can lead to a strong flavor in your sauce. Remember that the more green, the stronger the flavor. The less green, the more sweet the flavor. Gorgonzola is better to buy in a wedge so you can see the amount of green in the package you’re buying and decide if you want it stronger or milder.
Time: Approx. 15-20 min.
Ingredients
200 g. of Gorgonzola cheese
6 Tbsp (80 g.) of butter
Black pepper
Cream or milk (about 100 g)
Pinch of grated Parmesan cheese
Instructions
1. On low to medium heat melt a little of the Gorgonzola cheese in a small sauce pan.
2. Add some of the butter to the cheese, stirring frequently.
3. Repeat this process of alternating the cheese and the butter. If you add it all together, they may separate and won’t be the right mixture for the sauce.
4. After mostly melted, stir in pepper, cream/milk, and the Parmesan cheese.
5. Pour over the gnocchi and serve.
That’s it! And it tastes delicious!
Well I’ve shared just about every recipe I learned to make in Siena except one. Next week I’ll share the final recipe that is sure to complete your Italian dinner - Tiramisu!
Cheers!
Heather D. Panico
This sauce pairs perfectly with gnocchi and is fairly easy to make - much easier than making gnocchi that is for sure! Gorgonzola is a pungent cheese, and therefore can lead to a strong flavor in your sauce. Remember that the more green, the stronger the flavor. The less green, the more sweet the flavor. Gorgonzola is better to buy in a wedge so you can see the amount of green in the package you’re buying and decide if you want it stronger or milder.
Time: Approx. 15-20 min.
Ingredients
200 g. of Gorgonzola cheese
6 Tbsp (80 g.) of butter
Black pepper
Cream or milk (about 100 g)
Pinch of grated Parmesan cheese
Instructions
1. On low to medium heat melt a little of the Gorgonzola cheese in a small sauce pan.
2. Add some of the butter to the cheese, stirring frequently.
3. Repeat this process of alternating the cheese and the butter. If you add it all together, they may separate and won’t be the right mixture for the sauce.
4. After mostly melted, stir in pepper, cream/milk, and the Parmesan cheese.
5. Pour over the gnocchi and serve.
That’s it! And it tastes delicious!
Well I’ve shared just about every recipe I learned to make in Siena except one. Next week I’ll share the final recipe that is sure to complete your Italian dinner - Tiramisu!
Cheers!
Heather D. Panico
February 14, 2015
Gnocchi
GNOCCHI
Gnocchi is a tasty potato dumpling that can be served in a variety of sauces. Though it’s a dish that takes hours in the kitchen to prepare, it is well worth the effort. I always like to invite friends and family to join in - it’s more fun with others and makes the process go faster.
Time: Approx. 3 hours
Ingredients
600 g. bulk potatoes (150 g/potato), washed
About 1 cup (200 g) flour
One egg
Salt
Recommended tools
Potato ricer
Gnocchi paddle*
Instructions
1. Boil potatoes with their skins left on for 40 minutes in a large pot of water (pressure cooker 15 min).
2. Squash potatoes with the “schiaccia patate” (potato ricer) or mash with a fork.
3. Allow the potatoes to cool a bit so they’re not hot, but still warm.
4. Cover potatoes with flour and use your hands to mix the potatoes and flour to make a dough.
5. Make a ring with the potato mash.
6. Add flour to the board you are working on to avoid sticking.
7. Add the egg to the center of the ring along with 3 pinches of salt.
8. With a fork, whisk the raw egg in the center. Then with your hands, fold the dough to mix in the egg. Add flour as needed so it doesn’t stick to your hands.
9. Once all the ingredients are evenly mixed, pull or cut off a piece of the dough and set the rest aside.
10. Roll the small section into a long thin roll.
11. Cut roll into smaller sections, about 1 inch long each. These will be the size of your gnocchi, and the smaller the better. They look like little pillows.
12. Cover a baking sheet or cutting board with flour.
13. Take each individual gnocchi and roll on the gnocchi paddle (or use a fork) to add ridges to your dumpling but maintaining the pillow shape (don’t roll it into a ball).
14. After rolling each gnocchi, place on the floured baking sheet or cutting board.
15. Repeat process with the rest of the dough.
16. Bring a medium size pot of water to a boil.
17. Use a large cooking spoon to carefully set the gnocchi in the boiling water to not splash hot water all over yourself.
18. Stir the water frequently. The gnocchi do not take much time to cook and they will let you know when they’re done. They will float to the top of the water (some will even pop up to the surface).
19. As they come to the surface, remove them with a slotted spoon (to drain the water).
20. Place them in a large bowl to add sauce later, or add them directly to a pot of sauce. Once they are mixed with sauce, they are ready to serve.
*Gnocchi paddles are difficult to find in everyday stores, so unless you’re planning a trip to Italy, look at more gourmet kitchenware stores or online
Gnocchi go well with just about any pasta sauce - pesto, marinara, or even a cheese sauce. Next week I’ll share the recipe we learned to make - Gorgonzola cheese sauce!
Cheers!
Heather D. Panico
Gnocchi is a tasty potato dumpling that can be served in a variety of sauces. Though it’s a dish that takes hours in the kitchen to prepare, it is well worth the effort. I always like to invite friends and family to join in - it’s more fun with others and makes the process go faster.
Time: Approx. 3 hours
Ingredients
600 g. bulk potatoes (150 g/potato), washed
About 1 cup (200 g) flour
One egg
Salt
Recommended tools
Potato ricer
Gnocchi paddle*
Instructions
1. Boil potatoes with their skins left on for 40 minutes in a large pot of water (pressure cooker 15 min).
2. Squash potatoes with the “schiaccia patate” (potato ricer) or mash with a fork.
3. Allow the potatoes to cool a bit so they’re not hot, but still warm.
4. Cover potatoes with flour and use your hands to mix the potatoes and flour to make a dough.
5. Make a ring with the potato mash.
6. Add flour to the board you are working on to avoid sticking.
7. Add the egg to the center of the ring along with 3 pinches of salt.
8. With a fork, whisk the raw egg in the center. Then with your hands, fold the dough to mix in the egg. Add flour as needed so it doesn’t stick to your hands.
9. Once all the ingredients are evenly mixed, pull or cut off a piece of the dough and set the rest aside.
10. Roll the small section into a long thin roll.
11. Cut roll into smaller sections, about 1 inch long each. These will be the size of your gnocchi, and the smaller the better. They look like little pillows.
12. Cover a baking sheet or cutting board with flour.
13. Take each individual gnocchi and roll on the gnocchi paddle (or use a fork) to add ridges to your dumpling but maintaining the pillow shape (don’t roll it into a ball).
14. After rolling each gnocchi, place on the floured baking sheet or cutting board.
15. Repeat process with the rest of the dough.
16. Bring a medium size pot of water to a boil.
17. Use a large cooking spoon to carefully set the gnocchi in the boiling water to not splash hot water all over yourself.
18. Stir the water frequently. The gnocchi do not take much time to cook and they will let you know when they’re done. They will float to the top of the water (some will even pop up to the surface).
19. As they come to the surface, remove them with a slotted spoon (to drain the water).
20. Place them in a large bowl to add sauce later, or add them directly to a pot of sauce. Once they are mixed with sauce, they are ready to serve.
*Gnocchi paddles are difficult to find in everyday stores, so unless you’re planning a trip to Italy, look at more gourmet kitchenware stores or online
Gnocchi go well with just about any pasta sauce - pesto, marinara, or even a cheese sauce. Next week I’ll share the recipe we learned to make - Gorgonzola cheese sauce!
Cheers!
Heather D. Panico
February 7, 2015
Papa col pomodoro
PAPA COL POMODORO (TOMATO SOUP)
This dish is a traditional Tuscan soup that I guarantee is different than any tomato soup you've ever had before.
Serves 4 People
Time: Approx. 1 hour and 30 minutes
Ingredients
300 g. of stale Tuscan bread (3-4 days old)
250 ml of extra virgin olive oil (2 tablespoons/person)
Garlic (1 clove per person)
Fresh basil
2.6 cups (600 g.) of diced canned tomatoes
Salt and pepper
500 ml of broth – chicken or vegetable
Pinch of red pepper (cayenne pepper)
Instructions:
1. Cut or tear the bread into cube size bites. Set aside.
2. In a large pot heat garlic on medium heat in a generous amount of oil.
3. As soon as the oil is hot add basil leaves and stir.
4. Add the bread, stirring continuously until it has absorbed the flavor of the garlic and all of the oil.
5. Add the tomatoes and a generous amount of salt and pepper . Make sure tomatoes are luke warm, otherwise the soup stops cooking.
6. Use two wooden spoons to mix the tomatoes, then use the spoons to mash up the tomatoes and the bread.
5. Add the broth to the soup.
6. Cover and simmer for 40 minutes to an hour.
7. Stir often until served. If too dry, simply add more broth.
Next week: learn how to make homemade gnocchi! It’s definitely a process, but well worth it!
Cheers!
Heather D. Panico
This dish is a traditional Tuscan soup that I guarantee is different than any tomato soup you've ever had before.
Serves 4 People
Time: Approx. 1 hour and 30 minutes
Ingredients
300 g. of stale Tuscan bread (3-4 days old)
250 ml of extra virgin olive oil (2 tablespoons/person)
Garlic (1 clove per person)
Fresh basil
2.6 cups (600 g.) of diced canned tomatoes
Salt and pepper
500 ml of broth – chicken or vegetable
Pinch of red pepper (cayenne pepper)
Instructions:
1. Cut or tear the bread into cube size bites. Set aside.
2. In a large pot heat garlic on medium heat in a generous amount of oil.
3. As soon as the oil is hot add basil leaves and stir.
4. Add the bread, stirring continuously until it has absorbed the flavor of the garlic and all of the oil.
5. Add the tomatoes and a generous amount of salt and pepper . Make sure tomatoes are luke warm, otherwise the soup stops cooking.
6. Use two wooden spoons to mix the tomatoes, then use the spoons to mash up the tomatoes and the bread.
5. Add the broth to the soup.
6. Cover and simmer for 40 minutes to an hour.
7. Stir often until served. If too dry, simply add more broth.
Next week: learn how to make homemade gnocchi! It’s definitely a process, but well worth it!
Cheers!
Heather D. Panico
January 31, 2015
Pesto Sauce
PESTO SAUCE
So now that you know how to make the perfect spaghetti pasta, let’s add some homemade sauce!
Disclaimer: My teacher did not give us specific measurements for most things she added, so I had to guess to give you the exact recipe. However, just remember this recipe is not an exact science and you can just add more of each ingredient as you need.
Serves 4-6 People
Time: Approx. 30 min.
Ingredients
Fresh basil leaves
1 clove of garlic
1 table spoon of cold fizzy water (or ice)
Pinch of pepper
Handful of large grained salt
2 spoonfuls of pine nuts
15 g of grated parmesan cheese
15 g of grated pecorino cheese*
½ cup (100 g) of extra virgin olive oil
Instruction
1. Grind the basil, garlic, water, pepper, and salt with a pestle and mortar, or blend in a food processor.
2. Add pine nuts, pecorino cheese, parmesan cheese, and oil, and continue grinding or blending until the mixture is even.
3. Pour the mixture into a bowl , (the sauce should be smooth). If necessary add a little of boiling water from the spaghetti.
4. If sealed properly, pesto can last up to 1 month in the refrigerator (and it will last longer if you don’t add the cheese until you’re ready to use it).
*Pecorino cheese can be difficult to find in the U.S., so you can always just add another Italian cheese like romano, asiago, or even more parmesan.
Next week I’ll share a recipe for a traditional Tuscan soup!
Cheers!
Heather D. Panico
So now that you know how to make the perfect spaghetti pasta, let’s add some homemade sauce!
Disclaimer: My teacher did not give us specific measurements for most things she added, so I had to guess to give you the exact recipe. However, just remember this recipe is not an exact science and you can just add more of each ingredient as you need.
Serves 4-6 People
Time: Approx. 30 min.
Ingredients
Fresh basil leaves
1 clove of garlic
1 table spoon of cold fizzy water (or ice)
Pinch of pepper
Handful of large grained salt
2 spoonfuls of pine nuts
15 g of grated parmesan cheese
15 g of grated pecorino cheese*
½ cup (100 g) of extra virgin olive oil
Instruction
1. Grind the basil, garlic, water, pepper, and salt with a pestle and mortar, or blend in a food processor.
2. Add pine nuts, pecorino cheese, parmesan cheese, and oil, and continue grinding or blending until the mixture is even.
3. Pour the mixture into a bowl , (the sauce should be smooth). If necessary add a little of boiling water from the spaghetti.
4. If sealed properly, pesto can last up to 1 month in the refrigerator (and it will last longer if you don’t add the cheese until you’re ready to use it).
*Pecorino cheese can be difficult to find in the U.S., so you can always just add another Italian cheese like romano, asiago, or even more parmesan.
Next week I’ll share a recipe for a traditional Tuscan soup!
Cheers!
Heather D. Panico
January 24, 2015
Spaghetti!
Though "Gelato and Other Italian Adventures" is NOT a cookbook, I did take a cooking class and learned how to make some traditional Italian dishes. Here’s how I learned to cook spaghetti so that it’s not dry!
First and foremost, my teacher stressed that you make spaghetti as the very last thing in your meal preparations. In other words, do not make it until you’re going to eat, otherwise it will become dry from sitting. She told us to be ready with everything else you’re going to eat because “spaghetti decides the time.”
Ingredients
• 4 cups of water
• 500 g of spaghetti (serving size about 100 grams/person)
• 1 tablespoon of salt
Serves 4-6 People
Time: Approx. 30-45 min.
Instructions
1. Add the water to a medium size pot and cook on medium heat. Bring to a boil.
2. Add the pasta and the salt once the water is boiling.
3. Cook the spaghetti according to the time on the package (usually 6-8 minutes).
4. Remove a noodle from the pot and test it to decide if it’s cooked enough for your liking.
5. When the spaghetti is done, use tongs to put it in a large bowl. Do not drain it - this is key!
6. Add your sauce to the bowl of spaghetti then mix it. If the sauce is too dry, use the water you used to boil the pasta.
Next week I’ll share the sauce recipe that goes well with the spaghetti pasta!
Cheers!
Heather D. Panico
First and foremost, my teacher stressed that you make spaghetti as the very last thing in your meal preparations. In other words, do not make it until you’re going to eat, otherwise it will become dry from sitting. She told us to be ready with everything else you’re going to eat because “spaghetti decides the time.”
Ingredients
• 4 cups of water
• 500 g of spaghetti (serving size about 100 grams/person)
• 1 tablespoon of salt
Serves 4-6 People
Time: Approx. 30-45 min.
Instructions
1. Add the water to a medium size pot and cook on medium heat. Bring to a boil.
2. Add the pasta and the salt once the water is boiling.
3. Cook the spaghetti according to the time on the package (usually 6-8 minutes).
4. Remove a noodle from the pot and test it to decide if it’s cooked enough for your liking.
5. When the spaghetti is done, use tongs to put it in a large bowl. Do not drain it - this is key!
6. Add your sauce to the bowl of spaghetti then mix it. If the sauce is too dry, use the water you used to boil the pasta.
Next week I’ll share the sauce recipe that goes well with the spaghetti pasta!
Cheers!
Heather D. Panico
