Super Bowl Sunday Soup – Sausage with Rosemary & Ditalini

A friend asked me for a soup recipe for a Super Bowl Sunday party. Since she lives in New England and expects that it will be snowy, she wanted to make a big pot of hot soup for everyone to enjoy by the fire watching the game. I wanted to give her a really hearty soup that would satisfy everyone and yet be different.

While I was studying Italian in Bologna Italy, I took a course in cooking in the evenings. Monica was a child physiologist and taught the class with her husband who was an antiquities architect. They were serious food lovers and their kitchen had one small stove and refrigerator, with huge country kitchen table in the middle where we rolled out dough to almost half the size of the table. It was tight trying to move between large credenzas on each side of the table and in the corner was a small table with a large basket filled with squash, artichokes and other assorted vegetables. Their home was filled with art bought at the art market held each Sunday in Bologna. We cooked and had long conversations in Italian late into the evening. I walked two miles back to my apartment after these evenings under the beautiful arched walkways of Bologna hoping to wear off the large meals that we consumed with complete satisfaction. This soup was one of the recipes we made and I have passed and have gotten rave reviews from all my friends. If you also want something warm for your guests, enjoy this recipe.

Zuppa di salsiccia e pomodoro e rosmarino con ditalini
Monica di Bologna, Italia

Recipe Summary
Prep Time: 10 minutes
Cook Time: 50 minutes
Yield: 4 servings

Ingredients
4 Italian sweet sausages cut into 1/2” sections
1/4 cup extra virgin olive oil
1 cup pureed tomatoes (Passata di Pomodoro)
2 tablespoons butter
2-3 sprigs fresh rosemary
6 cups of vegetable or chicken broth
1 cup of white wine
3 whole cloves garlic
1/2 lb. of Ditalini pasta or other small pasta

Sauté the garlic in olive oil. Sauté the sausage and rosemary for 10 minutes in the olive oil and butter. Add the wine, passata (pureed tomatoes) and the broth and cook for 45 minutes.

Cook the Ditalini pasta in salted boiling water. Drain and add the pasta to the soup. I like to put a scoop of pasta in the bowl and add the soup over it. Not mixing it in the soup will keep the pasta from getting too soft.

Serve with grated Parmesan Cheese sprinkled over the top and bruschetta on the side.

Bruschetta
Garlic Bread
Yield: 4 Servings

Ingredients
8 slices of good quality Italian or French bread
2 large cloves of garlic
Extra virgin olive oil

Toast the bread and when still hot rub it thoroughly with the garlic which you have cut in half. Sprinkle olive oil over the top.

Double Chocolate Walnut Biscotti for Valentines Day

Why not try something different for Valentines Day and give your love ones a real double chocolate treat. These biscotti are perfect and wrapped in a pretty red box with ribbons would be a real surprise when opened. Add your favorite hot chocolate mix and your gift will be complete for a triple chocolate treat. Or maybe add Crème de Chocolat liquor for the adults that may appreciate a little more of a chocolate infusion.

These biscotti are double baked and have a hard texture, crispy, but filled with soft chocolate and walnuts inside. There is no need for frosting because this is an all in one biscotti. This recipe makes about 30 biscotti.

Double Chocolate Walnut Biscotti

Recipe Summary
Baking Time: 35 minutes @ 350ºF
Servings: Makes about 30 biscotti.

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped
3/4 cup semisweet chocolate chips
1 tablespoon confectioners’ sugar, for sprinkling on top of the logs

Preheat oven to 350°F.

In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat the butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in the flour mixture to form stiff dense dough. Stir in the walnuts and chocolate chips.

Prepared the baking sheet by buttering and sprinkle flour on it. But if you have a silicone mat of parchment paper this won’t be necessary. With floured hands form the dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners’ sugar. Bake the logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.

On a cutting board cut the biscotti diagonally into 3/4-inch slices. Arrange the biscotti; cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool them on a rack.

The biscotti will keep in airtight containers for 1 week and frozen, 1 month.

Carrot Cake with Mascarpone Maple Cream

I tried many carrot cakes and always feel as though I can’t ever finish it. They are usually heavy and all seem to be somewhat the same. This is a very old recipe of my mothers and is lighter with an Italian twist. The original recipe was topped with cornflakes, however I have replaced the cornflakes with chopped walnuts sprinkled at the bottom of the mold pan so that the top of the cake is decorated with walnuts and doesn’t need the cream cheese frosting. Put a dollop of cream cheese or Mascarpone maple cream topping on the side or make two carrot cake molds and fill the middle of the cake with the topping. I find that the cream cheese topping done this way helps to keep the cream cheese moist and prevents it from drying out and cracking.

Pecans can be substituted and the cream cheese topping can be substituted with Mascarpone Cream. Add little maple syrup and crushed walnuts or pecans to the Mascarpone for a different variation.

Carrot Cake
Recipe Summary
Prep Time: 30 minutes
Cook Time: 1 hour @ 350ºF
Yield: 14 servings

Dry Ingredients
1 cup brown sugar
2 1/2 cups all purpose flour
1 teaspoon salt
2 teaspoons baking powder
1/2 cup walnuts, chopped

Wet Ingredients
2 cups solid vegetable shortening or half shortening and butter
2 eggs, beaten
2 tablespoons lemon juice
6 cups grated carrots

Cream Cheese Frosting
4 oz. cream cheese, softened
1/2 teaspoon vanilla
4 oz. butter, softened
1 1/3 cups confectionary sugar
Or
Mascarpone Maple Cream Filling
Yield: 1 1/2 cups
1 8 oz. container Mascarpone Cheese
6-8 tablespoons of maple syrup
1/4 cup pulverized walnuts/pecans

Other Things Needed
1 bundt pan, greased

BATTER
In a mixer, place the shortening and sugar and beat until blended. Add the eggs one at a time while mixing. Put in the lemon juice. Mix the flour, salt and baking powder and add it a little at a time to the mixing bowl, blending it before you add more flour. Once the batter is smooth, fold in the carrots.

BAKE
In a well-greased bundt pan, spread the walnuts/pecans over the bottom of the pan. Pour in the batter and place the pan in a larger pan of hot water. The water should come up to about the middle of the pan.

Put it in a 350ºF oven for 1 hour. Allow the cake to cool before adding the filling.

NOTE: Put the larger pan on the rack in the oven, pour the hot water in the pan and place your cake pan into it. This way you don’t risk dropping the hot water or splashing water into your cake batter. It is much safer than doing it on the counter and bringing it to the stove.

Two mold pans can be used instead of one. Fill the center of the cake with your Cream cheese or Mascarpone cream filling.

FROSTING
Mix the softened cream cheese with the softened butter and add the vanilla and sugar blending it until it is smooth.

Mascarpone Maple Cream
Bring the Mascarpone to room temperature. Pulverize the nuts in a food processor. Mix all the ingredients together until the cream is smooth. You can adjust the recipe to make it stronger. Add other varieties of syrup or chopped dates, chopped fruit etc. to compliment your dessert.

French wine researchers find good side secret | The News is NowPublic.com

French wine researchers find good side secret | The News is NowPublic.com.

The Passion of WEF in Davos

With Security at its highest including checkpoints and thousands of Swiss military and police in high visibility, the World Economic Forum will again take place in Davos, Switzerland. Preparations start weeks in advance as this small village transforms itself from an idyllic ski resort to center stage of the world’s major news event. A cold snowy winter setting with steeple bells chiming seems like such an unlikely place for black limos and diplomats to be in deep discussions about the world condition.

Last year we were walking past one of the hotels, two diplomats were saying their goodbyes and one said, “well the passion is over, we leave Davos today”. The other responded by saying “the passion is still in Davos. This is a unique gathering place, allowing even the most difficult and passionate of themes to be discussed in a civil and thoughtful way. This really sums up what Davos is all about. The people of Davos are trained for this event and are experts in providing every service from the simple to the most exquisite. An agreement between WEF and Davos to build an extension to the Congress Center assures many future meetings will be held here.

The atmosphere is serious as people rush from meeting to meeting and the media weathers the cold interviewing dignitaries on the sidewalks and in the media center. Journalists from all over the world and visitors, some in their local dress make Davos their home and the people of Davos give them their most welcome attention in every way.

Guests and skiers mingle to enjoy the outdoor cafés and slopes bundled with scarves up to their ears and warm hats of all shapes and styles. Discussions continue while enjoying hot drinks under the sun overlooking snow-covered mountains and blue skies.

Davos Switzerland hosts this annual business community meeting this year from January 27th -January 31st. Business, political and intellectual leaders give their views on the issues that effect world events. It is not well known that in conjunction with the forum, church, non-profit and non-government organizations hold discussions for the general public at the Open Forum held at the Alpina Middle School and are free of charge. There are approximately 300 seats and are on a first come first serve basis.

Davos-Klosters offers its guests the best in accommodations, restaurants and sports facilities. Many of the participants enjoy the superb skiing on Jakobshorn, Parsenn, Schatzalp, Pischa, Rinerhorn and Madrisa. Between Klosters and Davos there are 192 miles of expertly maintained ski terrain for skiers and snowboarders of all skill levels. For those who don’t ski, Davos has Europe’s largest outdoor ice rink. There is Cross-country skiing, snowshoeing, sledding, Para gliding, horse drawn sleigh rides and walking with awesome landscape to enjoy along the way.

If you get tired of all the meetings and sports activities visit one of the many cafés and restaurants. In the afternoon Kaffeeklatsch, Schneider’s or Cioccolino or any of the other cafés are meeting places where guests go to exchange the stories of the day. Enjoy ice cream or a cup of hot chocolate with rum or cappuccino with a selection of pastries. It is always hard to choose and you won’t be looked at strangely if you select 2 or 3 pieces. Afternoon coffee and pastry is a tradition in Switzerland and they never run out. Of course there are the chocolates if you tire of hot apple strudel with vanilla sauce, pastries and biscotti. Visiting a café is a sport unto itself, although you might need to visit a gym when you return home. If none of this interests you, you can shop.

Local dishes such as Fondue, Racllette, Rosti and Swiss regional specialties can be found in cozy rustic restaurants and stubli. Davos and Klosters cater to an international clientele and you can find restaurants in all price ranges offering gourmet cuisine. The Walserhof, with 17 Gault-Milau points, Gotshna in Serneus offering Swiss Specialties, or the Chesa Grishuna, and Silveritta “Italiano” all located in Klosters are among a long list of restaurants.

You can dance the night away to live music, disco or listen to Jazz and live piano music in hotel lounges and clubs. If gambling is your thing, there is a casino waiting for those who are looking for apré ski fun after a long day on the slopes. Others who haven’t had enough sports during the day can enjoy night snowboarding or skating.

Graubünden is a year round outdoor paradise. Davos-Klosters in the summer has beautiful landscape and the summer sports are unsurpassed. Many who attend WEF return to discover the area in summer. You can paint the beautiful landscape, or play tennis or golf, go rafting, hiking, mountain climbing, sailing, horseback ridding or camping and parasailing. The wellness centers are famous and are located throughout the region. Some have outdoor pools open even in the winter.

Many events such as antique car rallies, music concerts, tennis and golf tournaments are planned. The region is family friendly and many apartments are available through the local tourist offices or travel agencies.

The Glacier Express travels through the Graubünden region making stops in Klosters, Davos and St Moritz. Day trips with scenic routes of the mountains, steel blue lakes, and fields blanketed with wild flowers and cows peacefully grazing with the mountains as a backdrop are a train lovers dream.

The passion of Davos lives on after WEF’s curtains close and the mountain villages again return to doing what they do best, welcoming visitors all year round.

Carciofi alla Giudia

Roman Jewish artichokes are a sentries old gastronomic tradition. One of Rome’s treasured dishes, they are sometimes called Carciofi Romani. Except for the cleaning of the artichokes it is relatively easy dish to make. If you are looking for a very impressive delicacy you couldn’t ask for a more beautiful presentation.

Baby artichokes are best and require the least cleaning. Once fried they are golden in color and crunchy with a soft center. Squeeze a wedge of lemon over the top and they have lovely nutty flavor.

Carciofi alla Giudia
Patricia Turo

Recipe Summary
Prep. Time: 15 minutes
Cook Time: 3 minutes per choke in boiling water, 3 minute frying time
Yield: 12-2 per person if used in antipasti

Ingredients
12 small artichokes
Canola or olive oil for frying
Kosher or sea salt
2 lemons, in quarters

Cleaning the Artichokes
Cut the stems off and the tops 1/4 of the way down of all the artichokes. Remove the leaves down to the white leaves. The leaves are removed by pulling them back and snapping them off. It is not necessary to remove the hay in the middle, if the artichokes are very small, but if using medium size artichokes you must remove it with a small spoon, or a melon baller. Place them in a bowl of water with lemon juice to keep them from turning brown.

Cooking
In a pan of salted boiling water (you can use table salt), boil the artichokes for about 3 minutes. Remove them from the pan and turn them upside down on paper towels to drain. They should be completely dry before frying, or the oil will splatter. Once dried turn the artichokes over and gently open them up and loosen the leaves so they look like flowers.
Heat the oil and fry each artichoke upside down in the oil. This will set the leaves open. Turn them and fry them on the bottom side. The artichokes are already blanched and don’t need a long frying time, usually 3-5 minutes. Look for the color when frying; they should not be brown or green, but golden.

Remove them to a rack or paper towels to drain and immediately sprinkle them with a coarse grain sea salt. When biting into them you will sporadically taste the salt. Serve them on a large serving platter with quarter lemons, which should be squeezed over the top.

Linguine con salsa di acciughe

Anchovies are used to flavor many dishes in Italy from pasta’s to meats and stews. Their pungent salty flavor gives a special twist to a dish that is sometimes hard to identify. It is that flavor that you search for that makes a dish different and you wonder why yours doesn’t taste the same.

Anchovies are in the herring family and are usually sold packed in olive oil or salted but in Italy they are also often found fresh marinated in olive oil and herbs. They are widely used throughout the Mediterranean.

If buying them packed in salt, remove some of the salt by running the felts under water. Put them in a zip lock bag with extra virgin olive oil. They will last a long time if you keep them topped with olive oil. I use the oil to flavor pasta dishes and also to make saksa di acciughe served over linguini or spaghetti.

Whether they are mashed with garlic and spread over crostini or a few felts mixed in with a stew, you will immediately taste the difference.

The recipe for Linguini con salsa di acciughe is found in many parts of Italy but often not on many restaurant menus’. It is the primo piatto of my family’s Christmas Eve dinner along with mixed fried fish or as the Italians say “Peci Fritti” and Biscotti for dessert.

In the South raisins are added giving the sauce a slightly sweet flavor. Olives, capers or toasted breadcrumbs and toasted pignoli can also be added.

Linguine con salsa di acciughe
Recipe Summary
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 6 Servings

Ingredients
1/2 cup olive oil
3 garlic cloves chopped
10 flat anchovies, (salted dry anchovies are stronger)
1 cup dry white wine
2 cups water
Freshly ground pepper to taste
1 small pepperoncino or red pepper flakes (optional)
1/2 cup raisins (optional)
1 1/2 lbs. Linguini
Salt to taste (before adding salt taste the sauce)

Run cold water over the salted anchovies and remove as much salt as possible. Place them in a container and cover them with olive oil. You can keep them in olive oil for a few weeks.

Cook the garlic and sauté it in the stored anchovy olive oil (if using canned anchovies in olive oil use this oil). Do not burn the garlic; cook on low heat for a minute. Chop the anchovies and add them to the pan, stir with a spoon. When the anchovies have dissolved, add the dried red pepper broken in half and wine. Grind black pepper to your taste. Do not add salt until you have tasted the sauce, usually it doesn’t need additional salt. The anchovies, even though washed still are very salty. Add 2 cups of water and allow it to cook on medium heat for 10 minutes. The anchovies will dissolve in the cooking process. You may have to add additional water to dilute the sauce if it is too salty.

Raisins are added in the South of Italy, and I find that they give the sauce a nice slightly sweet flavor. If you choose to add them, hydrate them in the wine and add them at the same time.

Cook the pasta in boiling unsalted water (check the sauce, it may have enough salt) until it still has a bite, strain it and add it to the sauce. Allow it to continue cooking in the sauce until al dente.

Add whatever ingredients listed below if desired. Allow the cooked pasta to absorb the sauce for several minutes before serving.

Note: Anchovies are used in Italy to flavor many dishes from sauces to roasts.

Note: Red pepper flakes can be sprinkled over the top by each person, if you prefer not to add pepperoncino into the sauce.

Note: The sauce can be strained or the anchovies can be left in the sauce. If you strain the anchovies, serve them in a small bowl so that your guests can add some back if desired. It is also very good spread on toasted bread (anchovy paste bruscchetta).

Note: Black olives and/or raisins can be added to the sauce if you desire a sweeter flavor; toasted pignoli nuts (pine nuts), toasted breadcrumbs and capers are often added to this dish in the south of Italy.

Although Linguini with anchovy sauce is served year round in Italy, it is always served in our family as part of our Christmas Eve dinner.

Italian recipes for a Holiday Gift & Brocante con Mandorle

I have written several posts in the recent weeks with recipes that make great gifts. Giving something you have spent your time and effort on is always a great way to show people the importants of their friendship. During the holidays I prepare several of my favorite recipes-those that lend themselves to the spirit of the holidays and prepare gift packages for each of my friends.

Buying different dishes from flea markets for example or funky containers can be fun to search for during the year. You can also cover boxes with textiles or glue wrapping paper and items you find at a craft store to make your own unique packaging

I make my own greeting cards with photo’s that represent the items I include in my gift and print them on a photo internet site. Print out the recipe in colored script and rolled them up, tied with a ribbon. If I am using a bottle of lemomcello – I add small cordial glasses. With Brocante con Mandorle (Italian almond brittle), I might find a nice candy dish at a flea market, or package it in clear cello bags. Many craft shops or restaurant supply stores have items like this and if you keep an eye open for them year round you can buy them when they have sales and store them away for your holiday gifts. Handwrite your labels, or design your own label on an Internet site. It is easy and fun to have your own label on your homemade items.

Here are some of my suggestions from past posts that you might consider for a special Christmas gift.

Lemoncello plus two cordial glasses

Panettone cups wrapped in cello paper tied with ribbons

Almond Biscotti “Cantucci” Recipe

Pizzette

Taralli: An Italian national biscotti

Cartelatte

Carciofi o carciofini sott’olio

Brocante con Mandorle
Italian Almond Brittle

Recipe Summary
Prep Time: 45 minutes
Cook Time: 18 minutes or until the thermometer reaches 238ºF, hard crack stage
Yield: 2 pounds

Ingredients
4 cups whole almonds, roasted
3 cups sugar
4 drops almond oil or
2 teaspoons almond extract
1 tablespoon water
1/4 cup honey
1/4 cup light corn syrup

OTHER THINGS NEEDED
Candy thermometer

TOASTING THE ALMONDS
Heat the oven to 400ºF. Place the almonds on a rimmed baking sheet and toast them until lightly golden brown (about 15 minutes) and set aside.

PREPARE THE COOKIE SHEET
Prepare a separate baking sheet and brush it with almond oil or 1 teaspoon almond extract. If you have a Teflon baking mat, place it on the baking sheet and brush it with the almond oil. If you are using extract, first brush the sheet with butter.

COOKING THE BRITTLE
In a medium or heavy-bottom saucepan, combine sugar and water and cook over medium-high heat until it registers 238ºF on a candy thermometer (hard crack stage). When the sugar and water turn to liquid add the honey and corn syrup and 2 drops of almond oil or 1 teaspoon of extract (almond oil is stronger). If you don’t have a candy thermometer, use a glass of cold water and after about 15 minutes, drop a little of the syrup into the cold water. If it turns into a hard ball the candy is done. If not, keep cooking it and testing the syrup until you get a hard ball. Do not stir; brush the sugar crystals from the sides of the pan with a pastry brush dipped in water when necessary. This will prevent hard crystals from dropping into the candy. Once the sugar begins to brown, watch carefully and remove from the heat as soon as it reaches the desired golden deep copper color.

Immediately add the toasted almonds into the candy and stir quickly to coat them. They should be completely covered with the syrup. Work very fast at this point, as the candy will begin to cool and turn hard. Spread the brittle quickly to an even thickness in the pan. Let the almond brittle cool completely and then break it into pieces by dropping the sheet on the counter. At this point you can wrap each piece in cellophane wrapping paper or serve on a candy dish.

Note: Whole almonds are used in Italy and I find more flavorful. Sliced almonds are easier to eat; it is a matter of taste. This brittle is very hard. Roasted hazelnuts are also used in this recipe.

HAPPY HOLIDAYS

An Italian Christmas Tradition and Pizzette for dessert

My grandmother would make biscotti for days before Christmas and hide them in an armoire in her front hall under lock and key. If she allowed any of us to get close to them, they would have disappeared long before Christmas. But if we asked her nicely, she never said no. She took the key out of her apron pocket and unlocked that treasure chest filled with sweet, spiced biscotti and handed you some of your favorites.

She had a small white sideboard with a roll-down top. Here she made all her biscotti and that sideboard was our first stop when we entered her kitchen. We could never understand how so many wonderful desserts could be prepared on such a small surface. When I was young I remember her cooking on a black iron stove and blocks of ice being delivered for her wooden icebox. She was in her element even through she wore herself out during holidays. Her family showed their appreciation by filling her home with all their kids in a flurry of noise feasting on all her specialties made with a strong dash of pride. The variety of cookies, cakes, stuffed artichokes, pasta and breads, that came from that kitchen was like being in Grandma’s Christmas Wonderland. We all loved and looked forward to these holiday reunions.

The tradition continues with members of our family preparing their favorite biscotti for events such as wedding, showers and holidays. Every child in our family begins to take part in this tradition at an early age. You don’t have to encourage them, as they can’t wait to get their little hands in all of that dough. It is a way to bond with the kids and make them part of a family tradition. We know that future generations will enjoy these recipes and get to know a little about Grandma and our heritage.

An Italian family can have many versions of the same biscotti and every person takes great pride in their recipe. We use the original recipes in Turo’s Dolci. Pizzetts are used on almost every tray we make. Pizzette are a double chocolate biscotti, scented with spices, roasted almonds, orange zest, coffee and chocolate chips. They are one of the biscotti attractions on our cookie trays for Christmas and every special event. You can make these cookies in advance and freeze them for up to 2 months unfrosted.

My Christmas greeting to all my readers and let me know if pizzettes are on your Christmas dessert table.

Pizzette
Recipe Summary
Prep Time: 35 minutes
Cook Time: 8-10 minutes @ 375ºF
Yield: 4 Dozen

Dough
Dry Ingredients
4 cups flour
2 cups sugar
1 cup roasted almonds, cut in half
4 oz. Semi-sweet chocolate. chopped
1 teaspoon cinnamon
1 teaspoon ground clove
2 teaspoons baking powder

Wet Ingredients
Zest of one orange
2 eggs
1/4 cup cocoa powder
1/2 cup warm water, orange juice or coffee
1/2 cup vegetable oil

FROSTING
12 oz. of semi-sweet chocolate chips
1/2 cup unsalted butter
1 tablespoon light corn sryup
2-3 tablespoons Brandy or Cointreau, Grand Marnier or tablespoon Kahlua

DOUGH
Mix the cocoa powder into the water or juice. Place all the dry ingredients in a large bowl, add orange zest, almonds and chocolate chips. Make a well in the center and add the eggs and the water cocoa mixture. Slightly beat the liquid while in the center well and begin to bring in the dry ingredients (you may have to add a little more liquid if it is too dry). Gradually add vegetable oil to form the dough. You may need to wet your hands with oil. The Dough will be thick and will have an oily glaze. Place the dough in the refrigerator for 1 hour.

ASSEMBLY
Place the dough on a lightly floured surface. Cut small portions and roll out the dough in the form of a cylinder. Pat down the top and cut into 1” slices on a diagonal to form a diamond shape. Place the cookies on a cookie sheet lined with parchment paper.

BAKE
Bake 375º F for 8-10 minutes. Do not over-bake the cookies as they will be become dry and hard.

FROSTING
Melt the chocolate with the butter over a double boiler or in a microwave oven. Add the liquor a little at a time. Taste and add more if needed. The original recipe did not include liquor and is fantastic just with the chocolate, butter and a little syrup.

Frost the cookies when they are completely cool.

NOTE: Pizzette can be frozen for up to 2 months unfrosted.

Funghi Porcini

It is quite amazing how people swam around vendor stands in the markets in Italy when funghi porcini are in season. The king of mushrooms are as impressive as they are delicious. They are tossed with pasta, cooked in risotto, are simply delicious grilled with herbs – a meal in itself, served as a salad, sautéd with olive oil and herbs or baked, they can be marinated in olive oil.

When selecting porcini the gills should not be yellowish-brown, which means that the mushrooms are becoming over-ripe. Do not buy them if they have dark under-caps or black spots and also check for holes in the stems where there might be worms. The short round stems should be firm and white. They have a rich woodsy rustic flavor and are simply beautiful to look at.

Brush off any dirt you may find and wipe the mushrooms clean with a damp cloth. Store them in a paper bag, not in a plastic bag or wrapped in plastic wrap. You do not want mosture to form on them. Prepare them as soon as possible when fresh or they will dry out.

Porcini mushrooms are also dried and found year round at the supermarket and must be hyddrated but are also very falvorful. When making risotto or pasta sauce you can also use the hyddrating liquid in the sauce adding a deep concentrated flavor.

Porcini can be found in North America, Europe, and Asia. Fresh Porcini are not as popular in the US as they are in Italy where they are almost over harvested and the collection is regulated.

Risotto funghi porcini
Risotto With Porcini Mushrooms

Recipe Summary
Prep Time: 7 minutes
Cook Time: 20 minutes
Yield: 4 Servings as first dish 2 servings as main course

Ingredients
1 cup Arborio rice
5 cups broth (homemade or store bought, vegetable, chicken)
1 cup grated Parmesan cheese
1/2 lb. fresh Porcini mushrooms, cut into bite size pieces
1 medium chopped onion
3 tablespoons of butter
3 tablespoons extra virgin olive oil
1 clove of chopped garlic
1/2 cup white wine
Freshly ground pepper

Put the butter and oil in a saucepan and sauté the onions until translucent. Add the rice and allow it to cook until it becomes opaque. Pour in the wine so that it just covers the rice. Stir and allow the rice to absorb the wine on a medium heat. Heat the broth and begin to add it in by just keeping the rice covered with liquid. As soon as the rice absorbs the liquid, add a little more. Stir occasionally and continue this process until the rice is almost done. Add the mushrooms and allow them to cook in the rice for another 2-3 minutes. The entire cooking process takes about 20 minutes. Remove the rice from the stove and add the grated cheese, stir and add a little freshly ground pepper.
Note: Risotto cannot be leftover. It must be served immediately as the rice will absorb all the remaining liquid and it will be uneatable.

Note: You can substitute fresh Porcini with about 2 oz. dried Porcini mushrooms, which can be found in the market. You would have to soak them in tepid water for 30 minutes before using them. You can add some of the hydrating liquid to the risotto giving it a more rich concentrated flavor.