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Ricotta-Punch Abruzzo Ice Cream
One of the saddest casualties of the digital age is surely Gourmet magazine. Of course now I am kicking myself for having discarded all my old issues. I know there must be literally thousands of jewels forever lost to me. However, I remembered a recipe for Ricotta Ice Cream that I had seen in the magazine years ago. Thank heavens that recipe made it onto the digital archives. I used it as a starting point for this ice cream, making a few changes, including adding Punch Abruzzo instead of the rum originally called for.
This ice cream is rich, but not heavy, and the bittersweet chocolate is a nice foil for the citrus and sweet fruitcake notes of the Punch Abruzzo. Punch is one of my favorite liqueurs. I write about it and mention it so often, people ask if I work for the company. In case you too are wondering, the answer is no, I do not work for them. I just love the stuff. Read the remainder of this entry »
Torta di limone verde e mascarpone, la ricetta
Lime and Mascarpone Torta – Everything old is new again
I love this torta – it is light yet satisfying with a tender crust and a lime filling that delivers great citrus flavor without a heavy does of tartness.
For those of you who have a fear of pastry – let me give you a couple of tips. First, start with easy to roll doughs like this one. Known in Italian as pasta frolla (tender crust), this shortcrust is sturdy and tender. Read the remainder of this entry »
Torta di limone verde e mascarpone
Lime and Mascarpone Torta
Happy Pi Day! Be irrational today!
March 14 is the day to celebrate π (Pi), the ratio of the circumference of a circle to its diameter. Math nerds and other number enthusiasts celebrate the symbol with all items circular. I celebrated with a Lime and Mascarpone tart. It’s round, and it’s a pie. I have it covered.
3.14159265358979323846264338 …………..
I have no affiliation with any product, manufacturer, or site mentioned in this article.
Punch Abruzzo
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 »
Homemade Trifecta – Blueberry Peach Jam, Buttermilk Currant Scones and Mascarpone
The summertime trifecta – Homemade Buttermilk Currant Scones topped with Homemade Blueberry Peach Jam and Homemade Mascarpone. Like I said, a trio. And since I did all the work, I couldn’t resist saying so, three times.
Summer is preserving time, and what better way to capture summer in a jar than to cook perfectly ripe peaches, the Queen of Fruit, with sugar and blueberries for a delicate preserved delight. And who does not like scones? I have used this recipe with a change here or there for well over thirty years. We always enjoy their light texture coupled with the tang of buttermilk and the sweet little bites of currants. Read the remainder of this entry »
Corzetti: The Intagliatore of Chiavari
This is Part 2 of a series – The Corzetti Files
For detailed information and photo essays on how to make corzetti, along with recipes, please delve further into The Corzetti Files:
Edible Art, The Corzetti Files – Part 1
The Intagliatore of Chiavari, The Corzetti Files – Part 2
Corzetti agli Spinaci con Gorgonzola, The Corzetti Files – Part 3
Where to Buy Corzetti Stamps, The Corzetti Files – Part 4
Corzetti Stampati – and a Giveaway! The Corzetti Files – Part 5
A Gold Coin
The pasta we know as Corzetti started with a gold coin, the Genovino d’oro. Rome had fallen, and the curtain of The Dark Ages had descended over western Europe. Trade has fueled society for centuries, and it is trade that brought gold coins and light back to western Europe. The gold came across the Sahara from north Africa and Genoa’s harbor assured her of preeminent mercantile stature. King Conrad granted Genoa the right to mint her own gold coinage in 1252, and these pieces of almost pure gold summon up the history and wealth of The Most Serene Republic of Genoa.
Coming in at about 3.5 grams, the earliest of these coins feature the city gate and to honor King Conrad and his participation in the Crusades, a Crusader cross on the reverse. The coins are covered with a beautiful relief. One of the most famous coins honors the first Doge of Genoa, Simone Boccanegra, and later coins honor subsequent families and Doges. Today one must visit a museum or be fortunate enough to know a collector to view these coins, but with Liguria’s gift to the world of the pasta known as corzetti stampati (kohr-TSEHT-tee stahm-PAH-tee), the legacy of these glorious coins is alive and well and available to us all.
A Piece of Wood
I have an ongoing love affair with handmade pasta, and this one captivated me from the start. Imagine my delight when I discovered its history, how it was made, and that I could do it at home. All I needed was a corzetti stamp, the two piece tool that cuts and imprints the pasta. By the way, you may come across pasta in shops, in recipes or on menus called croxetti, crosetti or curzetti – these are all names for corzetti. Read the remainder of this entry »