Coppette alla Crema di Ricotta
Got Panettone? If you have Italian friends, then I bet your answer is a resounding yes because some of those friends must have given you some panettone as a Christmas gift. As good as it is right out of its pretty box, or toasted with a bit of butter at breakfast time, at my house there are always entire loaves that remain unopened once Christmas is over.


Rustichella Panettone


Panettone is delightful in desserts such as Bread Pudding and brunch fare like French Toast. On the savory side, the candied orange peel and raisin flavors of this classic sweet yeast bread make a wonderfully satisfying panino when paired with juicy ham and a tasty cheese, but have you ever tried a Coppette alla Crema di Ricotta? Each bite is a sweet mouthful of liqueur-soaked panettone with fruit and nut-studded ricotta cream. It’s English Trifle done with Italian style.


Faretti Biscotti Famosi



This dessert affords the perfect opportunity to introduce you, Dear Reader, to Biscotti Famosi, an amber elixir made by Faretti in Northern Italy. The liqueur starts with a vodka base and the first flavors are of toasted almonds, caramel, orange, and lemon zest followed by a surprisingly long finish tasting of pure fennel. It is a real delight, one that I call “biscotti in a bottle.” With a rich, almost creamy mouthfeel, this exquisite liqueur could be dessert all on its own, but with the cubed panettone and “cannoli cream” it lifts “leftovers” to the realm of the sublime.






It’s hard to know which is the star of this dessert – the panettone or the Biscotti Famosi liqueur. This elegantly balanced liqueur is the perfect complement to the classic panettone flavor profile. Serve a glass of Biscotti Famosi with the coppette.

The truth is all that leftover panettone will not last until next Christmas. Make this one soon.


Coppette alla Crema di Ricotta

Coppette alla Crema di Ricotta

serves 4

If you have no Biscotti Famosi, the Italian liqueur palette has much to offer in the way of substitutions. Amaretto, with its almond notes, and Frangelico, redolent of hazelnuts, are two of Italy’s most familiar sweet spirits, and either would be wonderful here. If pistachios are your pleasure, try Dumante Verdenoce, a pistachio liqueur. Make this one your own, and exchange the nuts to match the liqueur you select.

14 ounces fresh ricotta
3-4 tablespoons of granulated sugar
1 vanilla bean
¼ cup chopped hazelnuts, divided
¼ cup + 1 tablespoon diced candied orange peel
¼ cup + 1 tablespoon chocolate mini morsels
¼ cup Faretti Biscotti Famosi liqueur
1 ¾ cups panettone, cut into 1-inch cubes

Preheat the oven to 350 degrees F. Adjust the rack to the center level. Place the hazelnuts on a small, rimmed baking sheet, and toast in the oven for 13 to 15 minutes, until fragrant, stirring once or twice as they toast. Remove the nuts from the oven, and drop them onto a clean, lint-free towel. Allow them to cool for a few minutes. Gather the towel around the nuts and briskly rub the nuts together, removing as much of the skins as possible. Set the nuts aside to cool completely. Discard the skins. Coarsely chop the cooled nuts, and divide them in half. Set aside.

If the ricotta is very wet, place it in a sieve set over a bowl. Cover and refrigerate for 2 hours to drain. Place the sugar in the workbowl of a food processor fitted with the metal knife. Use a paring knife to split the vanilla bean lengthwise. Spread the bean open, and use the dull edge of the paring knife to scrape the seeds from the bean. Drop the seeds into the workbowl of the food processor. Discard the bean or place it in a container with sugar to flavor the sugar for future use. Process the sugar and vanilla seeds for 30 seconds, or until powder fine. Add the drained ricotta to the workbowl. Process until smooth.

Distribute the panettone cubes in the bottom 4 compote glasses. Drizzle the Biscotti Famosi liqueur over the panettone cubes to moisten them.

In a medium bowl combine the ricotta and vanilla sugar mixture with 2 tablespoons of the toasted and chopped hazelnuts and ¼ cup each of the candied orange peel and chocolate mini morsels. Distribute the crema di ricotta over the moistened panettone. Top with the remaining toasted and chopped nuts, candied orange peel, and chocolate mini morsels. Serve.

Candied orange peel is available from Market Hall Foods.
Faretti Biscotti Famosi liqueur is available from Mission Wine & Spirits, BevMo!, and other purveyors of wine and spirits.


Note: You can click on any picture to see a slide show!

I have no affiliation with any product, manufacturer, or site mentioned in this article.


Faretti-Biscotti-Famosi

73 Comments so far. Join the Conversation
             

A Pop-Up Cookie Event


Christmas Cookie Exchange


2014 is the inaugural year of the Italian Gals Christmas Cookie Exchange. One minute Linda, Domenica, Marie and I were gabbing about food (what else?) on Facebook, and the next we were doing what we do best – getting busy in the kitchen. Linda figured out the logistics, and we all baked and packed our goodies for shipment to one another’s homes. Linda sent her spiced Italian Christmas “Brownies.” Domenica tantalized us with Cranberry-Hazelnut Biscotti, a sample from her forthcoming book, Ciao Biscotti.


Christmas Cookie Exchange


Marie baked (literally) hundreds of her famous fig-filled, spicy, orange-kissed Cucidati. My Three-Nut Fingers made their way from California to Illinois, New Jersey, and Virginia and into the homes of my partners in this project. We had a ball, and a tradition was born. Sweet Mouthfuls! Read more of this article »

59 Comments so far. Join the Conversation
             

Gifts for Christmas Giving #2


Spaghetti Rapida


Every anniversary deserves a celebration, and to celebrate 90 years of making some of the world’s finest pasta the people at Rustichella d’Abruzzo have introduced the world’s fastest cooking spaghetti, 90″ Rapida. It cooks in exactly 90 carefully timed seconds. I have to admit that at first I was skeptical. But one try, and I was convinced. Take the classic pasta dish, Aglio e Olio, Spaghetti with Garlic and Oil. Because the sauce is so quick to make people always say you can dish up a plate of it in the time it takes to cook the pasta, set the table and pour the wine. It’s even faster than that now. Drop these strands of golden spaghetti into boiling water, and ninety seconds later it is ready to eat. Read more of this article »

86 Comments so far. Join the Conversation
             

Gifts for Christmas Giving #1

 

Struca-Olive Oil Panettone

 

All through December big hatbox-shaped loaves of Italy’s classic Panettone make appearances on Italian tables everywhere. The sweet yeasted bread, packed with dried fruits, chocolates, chestnuts, or other sweet treats – even cream – is a classic Christmas tradition. Guests often arrive with one, and Bart and I buy them by the dozen to give as Christmas gifts. Last week I was looking at the array on the internet when I came across Strucà, a variant of Panettone made with extra virgin olive oil. No butter. No dairy. No problem. This is not your nonna’s Panettone. I had to buy one. See, the deal with me is I am like a woman in a jewelry store, or the proverbial kid in a candy store. When I am in a food hall, I just can’t leave empty-handed. Read more of this article »

50 Comments so far. Join the Conversation
             

Creamy Farro with Saffron and Toasted Pine Nuts


Farrotto allo Zafferano con Pignoli Tostati


I recently received an absolute treasure trove of Rustichella d’Abruzzo products from Rolando Beramendi of Manicaretti Italian Food Importers. Rustichella D’Abruzzo products, the ones that come in the brown bags, have been a favorite of mine since I was first introduced to them in the mid-eighties by food writer Kristine Kidd. I decided to start with the farro (FAHR-oh). Read more of this article »

86 Comments so far. Join the Conversation
             

Biscotti di Nero d’Avola

By Adri | Filed in Cookies, Dessert, Recipes


Biscotti di Nero d' Avola


The holidays are coming and it is time to think about tiny treats. For an afternoon snack, an accompaniment to an after-dinner glass of wine, or tidbits for surprise drop-in guests, these biscotti are perfect. These little cookies bear a distinct resemblance to Sicily’s famous Biscotti di Regina, but they have a lot more going for them. Not too sweet, they are made with olive oil rather than butter or shortening, and they are perfumed with Nero d’Avola, one of my favorite wines. Cinnamon and white pepper provide added warmth and depth of flavor, while accenting the spice notes of the wine. Read more of this article »

96 Comments so far. Join the Conversation
             
Content Protected Using Blog Protector By: PcDrome.

© 2010-2015 Adri Barr Crocetti All Rights Reserved. You may not repost, republish, reproduce, package, or redistribute the content of this page, in whole or in part, without the written permission of Adri Barr Crocetti