Adri Barr Crocetti

Adri’s Great Blog Cook-a-thon #6

My great Blog Cook-a-thon continues. Travel to Calabria for bocconotti – little mouthfuls – with Cooking with Rosetta. These “little mouthfuls’ are delicate lemon scented pastry cases with a chocolate, almond and cocoa filling warmed with cinnamon and cloves. These are addictive. Read the remainder of this entry »

Punch Abruzzo – The secret ingredient in my Caffe, Cioccolata and Tiramisu
 
una bevanda che fa cambà cent’anni e cente mise – a drink that will let you live a hundred years and a hundred months

OK. Mayors do lots of wonderful things for towns. Chief administrators, they look out for the well being of their citizens, perform good works – everything from planting trees to visiting the needy and serving Thanksgiving meals. But one Mayor, Sig. Antonio Evangelista of the small town of Borrello in the province of Chieti (in southeastern Abruzzo) performed magic. To stave off the winter cold he decocted spirits, herbs and spices to come up with Punch Abruzzo, a most magnificent liquore. The mayor made it in his home fireplace, and apparently it caused quite a stir in the town, inciting all kinds of curiosity in the townsfolk.

Over time he refined his creation, making it for friends and fellow citizens, and in 1907 he named it Punch Abruzzo. Closely guarded, the formula has been handed down from father to son, and now the third generation of Evangelista produces Punch Abruzzo according to his grandfather’s proprietary formula, having moved the firm to Sambuceto (CH).

Punch Abruzzo has won much acclaim, and now on little cat feet it has quietly made its way to us. Expect to hear much more about this masterly infusion over the coming year as the importer rolls it out across America. Today’s enterprising mixologists will no doubt make hay with this one in long drinks and cocktails. I can’t wait. Read the remainder of this entry »

Are you looking for a grown-up hot chocolate? Look no farther. This combination of cocoa, stovetop espresso and Amaretto topped with whipped cream will satisfy. The espresso lends its own unique coffee flavor to this libation. but if you do not have access to an espresso maker, stovetop or mechanical, you can use freshly brewed double strength coffee. As for the Amaretto, make it Luxardo, the most glorious of all. Whip your cream ever so softly, just to thicken it, and don’t omit the 1/8 teaspoon almond extract. It may not sound like much, but it works magic on the whipped cream.

Mocha Espresso with Amaretto

serves 2

2 cups whole milk
2 tablespoons granulated sugar
7 tablespoons Dutch process cocoa, such as Pernigotti or Penzeys High Fat
1cup brewed espresso
1/3 cup Amaretto
1 teaspoon vanilla extract
cocoa for dusting drinks

Whipped Cream
1 cup heavy cream
1 tablespoon granulated sugar
1 teaspoon vanilla
1/8 teaspoon almond extract

Make the whipped cream. Pour heavy cream into medium bowl. Add sugar and extracts. Beat until thickened. Set aside.

Pour milk into saucepan. Add sugar and cocoa, whisking to combine. Heat to scalding, whisking occasionally. Remove from heat and add hot espresso, Amaretto and vanilla extract. Pour into serving glasses, top generously with whipped cream and a dusting of cocoa. Serve at once.

Buon natale!

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

The Italians have a way with peaches.  They eat them out of hand.  They put them in wine.  And they fill them with Amaretti cookies and bake them.  Oh, what a dessert.  Peaches were introduced to the Italians by the Persians in the first century of the Common Era.  In fact, let’s set the record straight right here.  No, Titus Pullo did not avail himself of peaches from Cicero’s garden before assassinating the great lawyer and orator.  There were no peaches to be had, unless at that point he had been in Greece.  I, as much as any fan of HBO’s series Rome, hated to see the error.  History calls out to be put right.  The Keeper of the Flame is pleased to oblige.
Read the remainder of this entry »