Tag: creamy

Paccheri with Mushrooms, Gorgonzola, and Mascarpone Cream

Paccheri are undoubtedly the most majestic kind of short pasta one can find! With a diameter of 1 ½ inch (4 cm), thick walls, and a rough surface, each guarantees an unbeatable bite, or two!

The Paccheri shape originates in the Campania region of Italy, which is also where you find Gragnano – a town near Naples recognized as the capital of dried pasta. As you can imagine, when I stumbled upon a box of Paccheri made in Gragnano, I couldn’t resist!

However, I was still waiting for inspiration for the right sauce that would bring out the fantastic character of this pasta. As a northern Italian, now that it’s colder outside, I naturally drifted towards creamy mushrooms. But that wasn’t enough. So I added Gorgonzola for a pleasant blue kick and Mascarpone for extra creaminess and depth. The resulting recipe is very straightforward, quick to make, and very forgiving in the amounts, even in the timing.

Ingredients for 2 servings

  • 5 oz Paccheri (150 g) (can also use Rigatoni or other short dried pasta of sufficient presence)
  • 1 Tbsp coarse salt
  • 5-6 chestnut mushrooms (about 100 g), sliced
  • 2 garlic cloves, crushed
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 2 Tbsp white wine
  • 2 Tbsp Mascarpone (about 75 g)
  • 2 Tbsp Gorgonzola (about 75 g)
  • 1/4 cup double cream
  • 1/4 cup Parmigiano, grated
  • table salt

Preparation

1. Bring a large pot of water to a boil, add a Tbsp of coarse salt per 2 liters of water.
2. In a large nonstick pan, heat up oil and butter, add the crushed garlic.

3. Add the sliced mushrooms to the pan and roast them at high heat.
4. Continue sautéing the mushrooms until they have softened.

5. Start boiling the pasta for the time written on the box (usually around 14 minutes), which corresponds to an al-dente cooking level.
6. Add a splash of white wine to the mushrooms and let evaporate completely.

7. When the pasta is 5 minutes from ready, go back to the mushrooms, remove the garlic, and season lightly with salt.
8. Add the Mascarpone, Gorgonzola, and cream.

9. Still keeping very low heat, add ½ of the grated Parmigiano and mix everything into a creamy sauce. Note: should the sauce become too thick, add some of the pasta water.
10. When the pasta is ready, drain it quickly and add it to the pan with the sauce. Note: save some of the pasta water by draining the pasta back into the pan where it was boiled.

11. Finish cooking the pasta in the sauce for a couple of minutes, adding some of the pasta water to ensure the sauce remains silky smooth. This won’t overcook the pasta.
12. Plate gently into preheated bowls, then sprinkle with the rest of the Parmigiano.

Paccheri with Mushrooms, Gorgonzola, and Mascarpone Cream

Yield: 2 servings

Total Time: 30 minutes

Prep Time: 15 minutes

Cook Time: 15 minutes

Paccheri with Mushrooms, Gorgonzola, and Mascarpone Cream

Ingredients

  • 5 oz Paccheri (150 g) (can also use Rigatoni or other short dried pasta of sufficient presence)
  • 1 Tbsp coarse salt
  • 5-6 chestnut mushrooms (about 100 g), sliced
  • 2 garlic cloves, crushed
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 2 Tbsp white wine
  • 2 Tbsp Mascarpone (about 75 g)
  • 2 Tbsp Gorgonzola (about 75 g)
  • 1/4 cup double cream
  • 1/4 cup Parmigiano, grated
  • table salt

Preparation

  1. Bring a large pot of water to a boil, add a Tbsp of coarse salt per 2 liters of water.
  2. In a large nonstick pan, heat up oil and butter, add the crushed garlic.
  3. Add the sliced mushrooms to the pan and roast them at high heat.
  4. Continue until the mushrooms have softened.
  5. Start boiling the pasta for the time written on the box (usually around 14 minutes).
  6. Add a splash of white wine to the pan and let it evaporate completely.
  7. When the pasta is 5 minutes from ready, go back to the mushrooms pan, remove the garlic, and season them lightly with salt.
  8. Then add the Mascarpone, the Gorgonzola, and the cream.
  9. Still keeping very low heat, add 1/2 of the grated Parmigiano and mix everything into a creamy sauce. Note: should the sauce become too thick, add some of the pasta water.
  10. When the pasta is ready, drain it quickly and add it to the pan with the sauce. Note: save some of the pasta water by draining the pasta back into the pan where it was boiled.
  11. Finish cooking the pasta in the sauce for a couple of minutes, adding some of the pasta water to ensure the sauce remains silky smooth. This won't overcook the pasta.
  12. Plate gently into preheated bowls, then sprinkle with the rest of the Parmigiano.
https://www.disgracesonthemenu.com/2021/12/paccheri-with-mushrooms-gorgonzola-and-mascarpone-cream.html

Mushroom and Cheese Crespelle, the Italian Crepes

Crespelle are the relatively unknown Italian equivalent of the world-famous French crepes. Although very similar to crepes, crespelle are often baked in the oven with other ingredients.

Both in crepes and in crespelle, the batter is mainly made of milk, flour, and egg. The proportions, however, can vary considerably from recipe to recipe. The version I’m presenting is light in the egg and flour, making for a batter that is quite runny and which turns into a thin disc. The resulting crespelle are more brittle than those made with higher proportions of egg and flour, but they are strong enough to be handled and are more similar in flavor and texture to fresh pasta. This makes them a great vessel to hold the filling without overpowering the dish.

The result is a decadent first course that is perfect for a festive meal as an alternative to other baked dishes like lasagna or cannelloni.

Mushrooms and Cheese Crespelle, the Italian Crepes

Yield: 2-3 servings

Total Time: 1 hour, 20 minutes

Prep Time: 1 hour

Cook Time: 20 minutes

Mushrooms and Cheese Crespelle, the Italian Crepes

Ingredients

    For the crespelle
  • 1 egg
  • 75 g flour (5 tablespoons)
  • 250 ml milk (1 cup)
  • 1/8 tsp salt
  • Butter to grease the pan
    • For the filling
  • 400 g mushrooms (e.g. chestnut), sliced
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • salt and pepper
  • 200 g fontina, raclette, or gouda
    • For the bechamel
  • 1 Tbsp butter
  • 1 Tbsp water
  • 2 Tbsp flour
  • pinch of salt
  • 300 ml milk
    • To assemble the dish
  • Butter to grease the baking pan
  • 2 Tbsp grated Parmigiano

Preparation

  1. Make the batter by working the egg into the flour, then add the salt.
  2. Gradually, whisk in the milk - small amounts at first, then more until all of it is incorporated. The batter will appear quite thin.
  3. Preheat a 6-8 inch (15-20 cm) non-stick pan at medium heat, and brush it evenly with melted butter.
  4. Pour 1 tablespoon of batter into the pan, then quickly swirl it around by tipping the pan until it spreads to cover the entire pan. (Adjust the batter amount if necessary.)
  5. Let the crespella dry and cook undisturbed until you see it browning slightly on the edges.
  6. Using a spatula, lift the crespella at the edge slightly, then continue lifting it using two fingers and fully slide the spatula underneath it.
  7. Move the crespella onto a plate. As you make more of them, stack them on - they won't stick to one another. You should be able to make 8 to 12 crespelle (depending on the size of the pan).
  8. Set the crespelle aside. Roast the sliced mushrooms in a large non-stick pan in a mix of oil and butter at high heat. Make sure not to crowd the mushrooms (you may need to roast them in two batches). When the mushrooms start to soften, add a pinch of salt and pepper. If the mushrooms release water, continue cooking at a high temperature until it reduces substantially.
  9. Make the bechamel sauce in a small pot. Start by bringing water and butter to a boil. Then add the flour and mix vigorously.
  10. When the mix makes a sizzling sound, reduce the heat and gradually pour in the milk until fully absorbed. Then, allow the mix to boil for one full minute for the flour to cook - mix constantly preventing it from boiling over. In the end, the bechamel will appear quite thick and creamy. Set it aside and let it cool down a bit.
  11. As you preheat the oven to 180 C (350 F), fill each crespella with a heaping tablespoon of mushrooms, part of the cheese (the size of a finger), and a tablespoon of bechamel. Roll the crespella gently.
  12. Continue rolling the crespelle placing them side by side in a buttered baking pan. (I used an 8-inch square pan.)
  13. Once the baking pan is filled, drizzle it with the remaining bechamel and cover it with grated Parmigiano.
  14. Bake in the oven for 15-20 minutes until golden.
    15. Note: Instead of using bechamel, the crespelle can be baked with butter and sage. After rolling, cover with sage leaves and butter drops, then bake in the oven until golden.
https://www.disgracesonthemenu.com/2019/03/mushrooms-and-cheese-crespelle.html

Buckwheat Gnocchi with Mascarpone Tomato Sauce

This recipe was inspired by a dish I had last summer at Farmer’s Apprentice, a great Vancouver restaurant. For my interpretation, I made rustic gnocchi by mixing in some buckwheat flour, and used mascarpone as a base for a creamy tomato sauce. The result speaks for itself! The dish is really easy to make, but it helps to prepare the gnocchi ahead of time, since they’re a bit time consuming. Enjoy!

Buckwheat Gnocchi with Mascarpone Tomato Sauce

Yield: 2-3 servings

Total Time: 1 hour, 15 minutes

Prep Time: 1 hour

Cook Time: 15 minutes

Buckwheat Gnocchi with Mascarpone Tomato Sauce

Ingredients

  • 9 oz (250 g) fresh gnocchi made following these instructions, but using a mix of wheat and buckwheat flour (in a 3:1 ratio)
  • 5 oz (150 g) cherry tomatoes, halved
  • 1/2 Tbsp olive oil
  • 3 Tbsp mascarpone
  • 1/2 Tbsp unsalted butter
  • 6 grape tomatoes, yellow and orange
  • 6 "cocktail" mozzarella bocconcini (1 inch in diameter), at room temperature
  • a handful basil leaves, chopped
  • salt

Preparation

  1. Roll the buckwheat gnocchi, set aside.
  2. Bring a big pot of salted water to a boil.
  3. Warm up the olive oil in a pan and cook the cherry tomatoes at medium heat for 5 minutes, covered with a lid.
  4. Squeeze the cherry tomatoes using a spatula to mash them, remove the skins.
  5. Add the mascarpone and the butter. Mix until they melt and you obtain a creamy sauce. Lower the heat.
  6. Adjust the salt.
  7. Add the grape tomatoes and cover with a lid for 5 minutes.
  8. Meanwhile, cook the gnocchi in boiling water, until they float.
  9. Drain the cooked gnocchi and add them to the sauce. Mix well and continue cooking for 3-5 minutes in the pan.
  10. Plate the gnocchi, adding the cocktail bocconcini and a few basil leaves to each plate.
https://www.disgracesonthemenu.com/2016/08/buckwheat-gnocchi-with-mascarpone-tomato-sauce.html

Shrimp, Zucchini and Saffron Linguine

This dish is a summer classic featuring an incredible flavor combination: roasted zucchini, shrimp and saffron, in a creamy wine sauce.

Like other crustaceans, shrimp tend to spoil quickly and are often frozen at sea or even sold cooked. Whole shrimp deteriorates even quicker because the cephalothorax (the “head”) contains the midgut gland (corresponding to the liver), which contains digestive enzymes. This gland, however, also happens to be the most flavorful part of the shrimp*. For best results, choose the freshest whole shrimp – when the recipe calls for just tails (like in this case), use the heads to make a tasty fish broth.

*Harold McGee. On Food and Cooking: The Science and Lore of the Kitchen. 2nd edition (2004).

Shrimp, Zucchini and Saffron Linguine

Yield: 2 servings

Total Time: 25 minutes

Prep Time: 10 minutes

Cook Time: 15 minutes

Shrimp, Zucchini and Saffron Linguine

Ingredients

  • 5 oz (140 g) shrimp tails, peeled
  • 1/2 cup (120 ml) cream (~30% fat)
  • 1/8 cup (30 ml) white wine
  • 1 shallot, finely chopped
  • 1 zucchini, sliced into sticks
  • 1 pouch powdered saffron (0.15 g)
  • 1 small bunch flat-leaf parsley, finely minced
  • 1 tablespoon extra virgin olive oil
  • 140 g linguine (or your other favorite dried pasta)
  • salt and pepper

Preparation

  1. Start bringing a large pot of salted water to a boil (1 Tablespoon of coarse salt every 2 liters of water).
  2. Cook the shallot for 2 minutes in olive oil, then add the zucchini.
  3. Roast at high heat for 5-10 minutes tossing gently to prevent sticking.
  4. At this point, start cooking the pasta for the time indicated on the box.
  5. Add the shrimp, roast them on one side for 30 seconds, then flip them for another 30 seconds with a splash of wine.
  6. Remove the shrimp from the pan and set them aside in a bowl, making sure you collect their juices.
  7. Add the saffron and the cream.
  8. Allow the sauce to reduce for 5 minutes at max heat. Adjust salt and pepper.
  9. When the pasta is just about ready, add the shrimp you had set aside along with their juices.
  10. Then, rapidly drain the pasta and toss it into the sauce.
  11. Mix gently for a minute or two until the pasta is uniformly coated.
  12. Dish out the pasta with the help of tongs, then pour any remaining sauce onto the dishes.
  13. Sprinkle with parsley and serve immediately. Enjoy with a glass of white wine!
https://www.disgracesonthemenu.com/2014/06/shrimp-zucchini-and-saffron-linguine.html

 

 

Gorgonzola – The Italian Blue

If you like blue cheese, but you haven’t tried Gorgonzola (), you’re going to love it. If you don’t like blue cheese, and you try Gorgonzola, you might very well start to like blue cheese! In fact, next to the traditional Piccante (pungent) variety, the milder Dolce (sweet) variety meets the palate of those who are not too fond of ‘blue’ flavors.

What is the correct pronunciation of “bruschetta”? Check out this and other often mispronounced Italian words.

The characteristic pungent aroma of Gorgonzola Piccante is due to the aromatic molds that, over a 6 month aging period, grow to fully inhabit it. As the cheese ages, it becomes compact or even crumbly because of its natural loss of moisture (down to 30-40%). This transformation also intensifies the flavor.

A slice of Gorgonzola Piccante
A slice of Gorgonzola Piccante

The Dolce variety instead (shown in the feature image) is only aged 2 to 3 months: it has only partially established molds and still contains high amounts of moisture (45%). This results in a cheese that is only mildly blue, and that is also creamy and spreadable.

Both the Dolce and the Piccante varieties are made from whole cow milk, and they have similar percentages of fat (around 25-30%).

Cheese production makes use of specific kinds of molds (Penicillia) that over the centuries were discovered capable of improving the flavor and the texture of the product. We now know that these molds are aerobic fungi that produce enzymes capable of metabolizing the milk fats and proteins, therefore completely transforming the cheese. These molds are perfectly safe to eat since they don’t release any toxins and even have antibacterial properties. The antibiotic penicillin, in fact, derives from a mold that belongs to the same family.

Out of all of the different kinds of Penicillia, only two are responsible for the characteristic flavor of the countless varieties of blue cheese: Penicillium glaucum and Penicillium roqueforti. Gorgonzola is traditionally made using the former, but the latter can also be used.

A drum of Gorgonzola
For easier distribution, the drum of is generally cut into 4 pieces.

Molds are often associated with cheese, but in most kinds of cheese, they grow only on the rind. In blue cheese, instead, the mold is encouraged to grow deeply into the cheese paste. Since Penicillia need at least minimal levels of oxygen to survive, in the production of Gorgonzola, the uncooked curds are left unpressed to favor the formation of fissures and cavities through which the mold will be able to breathe. In order to get an even more uniform growth of the mold within the paste, when the cheese is 3-4 weeks old, the rind is perforated deeply with metal needles. The mold ends up thriving on the walls of the holes, forming the characteristic green veining. In Italian, this process is called Erborinatura from the word ‘erburin’, which means ‘parsley‘ in northern Italian dialect, in reference to the similarly green color.

Origins

The exact origins of Gorgonzola are unknown, but they certainly revolve around a city that bears the same name, 15 km East of Milan, in the core of Lombardy.

Location of Gorgonzola in Italy
Milan (green dot) and Gorgonzola (red dot) in the region Lombardy.

As early as in the 9th century, Lombardy was known for the production of a soft cheese called stracchino(1). There is evidence that the stracchino made around the town of Gorgonzola developed special characteristics that made it unique – likely it was contaminated with a particular mold which is naturally present in the caves where the cheese was ripened. The “stracchino of Gorgonzola” started being appreciated as a different kind of cheese, a delicacy that then became known in all of northern Italy.

Over time, the production of Gorgonzola expanded to other parts of Lombardy, but the city of Gorgonzola maintained its prestige until the middle of the 19th century. In 1840 writer Luigi Cattaneo wrote in his Milanese publication: Il Politecnico that “while the cheesemakers of the town of Gorgonzola kept the secret of the peculiar circumstances that make this cheese special, this cheese remained their almost exclusive privilege. But nowadays this cheese is produced in several other locations in Lombardy with the same good success, although the one that is made in the surroundings of Gorgonzola maintains higher commercial regard.”(2)

Since 1970, the production of Gorgonzola is regulated by its Consortium, and it’s limited to specific areas of Lombardy and Piedmont, as stipulated by its designation of Protected Geographical Status.

Uses

Gorgonzola and mascarpone "cake".
Gorgonzola and mascarpone “cake”.

Gorgonzola is commonly eaten by itself, usually spread on bread. The aged variety (Piccante) is sometimes paired with honey to counterbalance its intense body. For those who prefer more delicate flavors, a modern preparation exists that is even milder than Gorgonzola Dolce: a “cake” made by layering sweet Gorgonzola with mascarpone.

Gorgonzola is also widely used in cooking. The main examples see it used:

  • as a sauce for pasta or gnocchi, sometimes with the addition of walnuts;
  • in risotto, simply added when the rice is nearly cooked;
  • on pizza, alone or as one of the 4 kinds of cheese in quattro formaggi;
  • with polenta, especially baked in layers.
Gorgonzola Piccante with chestnut honey.
Gorgonzola Piccante with chestnut honey.
Pasta with Gorgonzola.
Pasta with Gorgonzola.

The wine pairings of Gorgonzola are somewhat difficult and a source of lengthy debates. There seems to be consensus, however, that the Dolce variety goes with fruity wines (Riesling, Pinot bianco, various novelli). The Piccante variety, instead, needs a stronger, sweeter wine, even fortified: various kinds of passito, as well as Port and Marsala. All agree that Gorgonzola goes well with beer, especially the Trappist kind.

Notes

1) Stracchino is a fat cheese whose name derives from the word “stracco” (“tired” in Milanese dialect), in reference to the fact that it was made with the milk of cows that were “tired” because of having just returned to the valley after spending the summer on higher pastures.
2) Luigi Cattaneo, On the way to produce the fat cheese called Stracchino of Gorgonzola, Il Politecnico 3 (1840), p. 309-322.

Addendum – Bloggers Recipes (from comments)

Thanks to my friend bloggers who accepted my invitation to share their best Gorgonzola recipes! Here is a clickable list compiled from their comments. Enjoy!

Simona (Briciole)

Roz (La Bella Vita)

Manu (Manu’s Menu)

Frank Fariello (Memorie di Angelina)

Pola (An Italian Cooking in the Midwest)

And my own:

Tagliatelle Timbale with Wine Gravy – Baked Pasta in Pizza Crust

A few weeks ago, I was thrilled to be invited by Roz from La Bella Vita to write a guest post for her blog. She asked if I could present a traditional Italian Christmas dish. I didn’t really have a dish that is only for Christmas, so I chose a recipe for really special occasions – an Italian classic adapted from Silver Spoon’s “Pasticcio di Tagliatelle”.

As I explained on Roz’s blog, “in Italian cuisine, a ‘pasticcio’ (sometimes referred to as ‘timballo’) is a preparation in which several ingredients (including pasta or rice, meats, and sauces) are baked in the oven within a pastry shell or a pie crust. The resulting dish, which looks plain on the outside but reveals rich fillings, was invented in the 1700s by palace chefs precisely to surprise and delight their noble guests. Today, pasticcio is still considered a dish for special occasions, including the Christmas meal.”

Tagliatelle Timbale with Wine Gravy

Yield: 3-4 servings

Total Time: 1 hour, 15 minutes

Prep Time: 30 minutes

Cook Time: 45 minutes

Tagliatelle Timbale with Wine Gravy

Ingredients

     For the timbale

    • 2 Tbsp (30 g) unsalted butter (including some for greasing)
    • 7 oz (200 g) pizza dough (which can be bought in specialty stores)
    • Some flour (for dusting)
    • 4 oz (120 g) fresh spinach
    • 6 oz (170 g) Cremini mushrooms, chopped
    • ½ oz (14 g) dried Porcini mushrooms, re-hydrated and chopped
    • ¼ cup white wine
    • 1 Tbsp (15 ml) milk
    • 2 Tbsp (30 ml) heavy cream
    • 4 oz (120 g) tagliatelle pasta (either fresh or dried)
    • 1 egg
    • ¼ cup Parmigiano Reggiano, grated
    • Some salt and pepper

     For the wine gravy

    • 1 Tbsp (15 g) unsalted butter
    • 1 Tbsp (15 g) all purpose flour
    • ½ tsp vegetable stock extract
    • 1 cup milk
    • ¼ cup white wine

    Preparation

       For the timbale

      1. Bring a large pot of water to a boil.
      2. Preheat the oven at 350°F (180°C).
      3. Grease an oven-proof dish with butter.
      4. In a large pan, roast the fresh mushrooms in butter for 5 min at high heat.
      5. Add the re-hydrated mushroom, cook for another 2 min at medium heat (a1).
      6. Add the wine (a2) and allow it to boil until it evaporates.
      7. Cook the fresh spinach in a covered pot (without any added water) at medium heat for 5 min (a3).
      8. When the spinach is ready, squeeze out as much water as possible and chop.
      9. Add the spinach to the pan (a4).
      10. Add milk and cream (a5), adjust salt and pepper.
      11. Cook the tagliatelle in plenty of salted water for 2/3 of their standard cooking time.
      12. Drain the tagliatelle and them to the pan. Incorporate gently (a6).
      13. Roll out the dough to the thickness of 1/8 inch (3 mm).
      14. Line the (greased) oven proof dish with the dough (b1).
      15. Spoon in the filling (b2).
      16. Beat the eggs with the Parmigiano. Pour the mix uniformly over the filling (b3).
      17. Fold the pizza dough fully wrapping it around the filling (b4).
      18. Bake for 30-40 minutes at 350°F (180°C) until the top is well browned.

       For the wine gravy

      1. Warm up the butter in a small pan (c1) at medium heat until it barely melts, then add the wine (c2).
      2. Add the vegetable stock extract (c3). Let it reduce, then add the flour (c4).
      3. Mix until a ball of dough forms.
      4. Add a small amount of milk and whip until you get a creamy texture (c5).
      5. Gradually add the rest of the milk, as you continue whipping.
      6. While stirring constantly, boil for at least 2 minutes until the mix thickens (c6).
      7. Pour the gravy in the bowls, then place a slice of timbale in each bowl and serve immediately.
      https://www.disgracesonthemenu.com/2012/12/tagliatelle-timbale-with-wine-gravy.html

      Tiramisu, the Uplifting Dessert

      Tiramisu (or Tiramisù, as written in Italian) is arguably the world’s most popular Italian dessert after gelato. Featured by many Italian restaurants in North America, Tiramisu is for the Italians more of a homemade party cake and an unpretentious dessert found in pizzerie and trattorie.

      What is the correct pronunciation of “bruschetta”? Check out this and other often mispronounced Italian words.

      Even though Tiramisu is a modern creation and many claim its paternity, its origins are actually unknown. The consensus is that Tiramisu as we know it became popular in the 1980s, possibly as a variation of the British trifle in which ladyfingers (called ‘savoiardi’ in Italy) and a cream of mascarpone are used instead of sponge cake and custard. Part of the dessert’s success may be due to its odd name. Although it’s the subject of another debate, most concur that it originated in the literal meaning of the Italian words ‘tirami su’: “pull me up” or “pick me up,” possibly referred to the “uplifting” or even “aphrodisiac” effects of coffee and chocolate.

      As described in the recipe below, Tiramisu is commonly flavored with rum (or brandy), coffee and cocoa powder. However, around Italy, there are also versions with very different flavors (e.g. amaretto and peaches, or limoncello and strawberries).

      All versions of Tiramisu are centered around a mascarpone filling which traditionally contains raw eggs (as in the recipe below). There are also egg-less versions in which the mascarpone is blended with whipping cream and sugar, resulting in a richer, but also heavier dessert. North American versions often contain more sugar than their Italian counterparts.

      Like trifle, Tiramisu needs to rest in the fridge for several hours to set and develop flavor. It is common to prepare it the day before and let it rest in the fridge overnight.

      Tiramisu, the Uplifting Dessert

      Yield: 8-10 portions

      Total Time: 45 minutes

      Prep Time: 45 minutes

      Tiramisu, the Uplifting Dessert

      Ingredients

      • 400 g savoiardi

       For the cream

      • 500 g mascarpone cheese (choose a good quality brand - good mascarpone tastes creamy, not cheesy)
      • 5 eggs (at room temperature)
      • 5 Tbsp sugar
      • 2 Tbsp rum (or brandy)

       For the coffee dip

      • 6 shots espresso (or an equivalent amount of strong coffee)
      • 2 Tbsp sugar
      • 1 cup milk
      • 2 Tbsp rum

       For the finish

      • ½ Tbsp unsweetened cocoa powder
      • Some shaved dark chocolate (optional)

      Preparation

      1. Whisk together egg yolks and sugar (fig. 1) until the mixture becomes lighter in color.
      2. One tablespoon at a time, incorporate the mascarpone (fig. 2). This operation is considered difficult because mascarpone and egg create an emulsion that can suddenly separate. To help prevent this, use egg yolks at room temperature* and begin by incorporating a "starter mix" made by combining a tablespoon of mascarpone and some beaten egg yolk. If the mascarpone is soft, another great option is to stir the beaten egg yolks into the mascarpone, instead of the other way around.
      3. Add the rum (fig. 3), stir slowly until absorbed.
      4. Add the beaten egg white, mixing gently from the bottom upwards in order to incorporate air (fig. 4). The egg whites will work as a stabilizer and help the mascarpone remain emulsified*.
      5. Set the cream aside (fig. 5).
      6. Prepare the coffee dip by mixing espresso and sugar, then adding milk and rum. Let it completely cool off. Dip each ladyfinger in it for a couple of seconds (fig. 6).
      7. Lay each ladyfinger in the baking pan forming a first layer of cookies (fig. 7).
      8. Add a layer of mascarpone cream, then add one more layer of cookies (fig. 8).
      9. Continue alternating the two ingredients, finishing with a layer of mascarpone (fig. 9).
      10. Using a sifter, generously cover the top with unsweetened cocoa powder (fig. 10).
      11. Then, optionally, add the shaved dark chocolate (fig. 11).
      12. Chill the finished Tiramisu (fig. 12) in the fridge for at least 8 hours, covered with tinfoil.

      Notes

      *Harold McGee. On Food and Cooking: The Science and Lore of the Kitchen. 2nd edition (2004).

      https://www.disgracesonthemenu.com/2012/03/tiramisu-uplifting-dessert.html

       

      Pasta with Gorgonzola

      This quick and versatile recipe is another great representative of the cuisine of northern Italy. With any kind of strong, creamy cheese and a handful of always-ready ingredients, this delicious sauce can be whipped together from scratch in minutes. In Italy, there is absolutely no Alfredo sauce! The most famous dish that makes use of a creamy cheese sauce is ‘Gnocchi al Gorgonzola‘, but any kind of pasta can be used – and boxed dried pasta is actually recommended for this dish.

      Pasta with Gorgonzola

      Yield: 2 servings

      Total Time: 25 minutes

      Prep Time: 5 minutes

      Cook Time: 20 minutes

      Pasta with Gorgonzola

      Ingredients

      • 10 g butter (1 tablespoon)
      • 10 g water (1 tablespoon)
      • 10 g flour (1 tablespoon)
      • 100 g milk (½ cup)
      • some ground nutmeg
      • some ground black pepper
      • salt
      • 40 g Gorgonzola, Cambozola, or other blue cheese
      • One handful of crushed walnuts, pecans or pine nuts
      • 20 g grated Parmigiano
      • 140 g dried pasta. In the picture above you can see whole-wheat 'penne', but any dried pasta or fresh gnocchi can be used. Ricotta and spinach, or cheese ravioli also work very well with this sauce.

      Preparation

      1. Put butter and water in a saucepan at medium heat.
      2. When butter has melted, add the flour.
      3. Stir until it sizzles.
      4. Gradually add the milk, stirring constantly. Bring to a boil. Add the nutmeg.
      5. Add the walnuts, the Gorgonzola, the Parmigiano, and adjust with salt and pepper.
      6. Cook the pasta "al dente", then drain it and put it back in the pan adding the cheese sauce. Mix well and serve in pre-heated bowls.
      https://www.disgracesonthemenu.com/2011/02/pasta-with-gorgonzola.html

      Risotto with Porcini Mushrooms

      Risotto is a staple northern Italian dish obtained by toasting the rice in the pan and then slowly adding liquid and mixing until absorbed, for as long as the rice takes to cook. Even though the recipe requires constant stirring, the procedure is very easy and guaranteed to produce perfect results as long as the rice is kept at a constant boiling temperature for the correct amount of time.

      This recipe serves two hungry people, or three not so much. It takes about 25 minutes from start to finish.

      Risotto with Porcini Mushrooms

      Yield: 2 servings

      Total Time: 25 minutes

      Prep Time: 5 minutes

      Cook Time: 20 minutes

      Risotto with Porcini Mushrooms

      Ingredients

      • 1 cup of Carnaroli Rice (Arborio as a second choice)
      • 3 ½ cups of vegetable or beef stock
      • One handful of dried or fresh Porcini mushrooms
      • 1 tablespoon of chopped onion
      • 2 tablespoons of unsalted butter
      • 1 glass of white wine (best if at room temperature)
      • ¼ cup of Parmigiano cheese (grated)
      • Some ground black pepper
      • (Recommended) 1 pouch of Italian saffron
      • (Optional) 1 green onion or a bunch of chives

      Preparation

      1. Bring the stock to a gentle boil (ensure the stock is flavorful, but not too salty).
      2. If using dried mushrooms, wash them well under tap water and then soak them for 5-10 minutes in lukewarm water to rehydrate them. Let any grit sediment settle to the bottom, pick up the mushrooms leaving the dirty water in the bowl.
      3. In a second pan, sauté the onion in 2/3 of the butter until soft and translucent.
      4. Add the rice and stir at medium heat for a couple of minutes (this will "toast" the rice, adding flavor).
      5. Add the wine and set the timer: 18 minutes if using Carnaroli, 15 minutes if using Arborio.
      6. Add the re-hydrated or fresh mushrooms.
      7. Keep stirring. When the rice dries out a bit, add some stock and go back to stirring. (Note: it might be necessary to lower the temperature, but make sure the rice keeps boiling, and so does the stock.)
      8. 3-4 minutes from being ready, add the saffron (dissolved in a tablespoon of stock).
      9. When the time is up, turn off the heat, move the pan off the burner and add the remaining butter. Keep stirring for 1 additional minute. At this point the Risotto should be creamy and soft, and without any liquid running around.
      10. Serve in bowls covered with the grated Parmigiano, some ground black pepper and (optionally) garnished with fresh thin-sliced green onion or chives.
      11. Eat immediately, as this dish absolutely can't be reheated.

      Notes

      Other than mushrooms, many other ingredients can be added as flavors (some of the most common are: leek, artichokes, asparagus, radicchio, Taleggio, Gorgonzola, seafood, sausage).

      Even though the flavors are important, Risottos (or Risotti in Italian) are as much about the rice as they are about the add-ons. The particular type of rice and the gradual hydration while stirring constantly is what extracts the starch and gives creaminess and texture to the dish. Using the wrong type of rice or a different cooking technique can completely ruin the result.

      https://www.disgracesonthemenu.com/2010/10/risotto-with-porcini-mushrooms.html