Adri Barr Crocetti

These members of the Allium genus are covered with a red parchment-like skin, and their deep purple and white variegated interior is a glory to behold. Read the remainder of this entry »

Win a Cavatelli Maker

I wrote about handmade cavatelli a few months ago, and I was surprised and touched by how many readers commented that it reminded them of childhood memories dished up by moms, aunts and grandmothers. In particular, a number of you mentioned ricotta cavatelli. So here is another childhood favorite, this time with some ricotta in the cavatelli and a sauce made of sweet Italian sausage and Swiss chard. 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 »

The Signature Chocolate Dessert from Osteria Mozza

Give Americans a menu, and most will order the chocolate dessert. Last Thursday’s Los Angeles Times Food section showcased a chocolate dessert dressed to the nines, just in time for the holidays. From Los Angeles area chef Nancy Silverton of Osteria Mozza, comes a bittersweet chocolate fantasia – dense chocolate cake napped with voluptuous fudge sauce presented with a trio of chocolate confections – candied almonds dipped and rolled in cocoa, chocolate coated candied hazelnut clusters and chocolate dipped honeycomb. I simply can not conjure up a more spectacularly elegant dessert for New Year’s Eve.

The success of this dessert will rest on the quality of your ingredients. With one pound of chocolate in the cake alone, you will not want to skimp, especially not when you are going to invest this much effort. Be sure to use fine quality: my favorite is Callebaut (available from Amazon). However, brands such as Valrhona and Scharffen Berger are also marvelous. The same holds true for the fudge sauce – use high quality cocoa. Go for Pernigotti, or Penzeys high fat (24%) natural cocoa from Penzeys.com.

Okay, I know it looks like a lot – this is fine dining in the home, senza dubito. Don’t be daunted; you can do this. Just do not make the mistake of thinking you can do it all in one day. Each of the five components can be made ahead, some as far as a week, and in the case of the fudge sauce, several weeks. The recipe and directions available at the LA Times website are meticulous in their detail, and Ms. Silverton and the editors have generously included a video.

Buone feste!

Note: You can click on any picture for a larger image, and to see a slide show!

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