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RECIPE OF THE MONTH: STRAWBERRY TIRAMISU

posted by Home In Italy on March 5th, 2014

Ingredients

Strawberries:
5 Cups Sliced or Chopped Strawberries
2 Tablespoons Sugar
3 Tablespoons Sweet Marsala Wine

Cream Filling:
2 Cups Heavy Whipping Cream
2 (8 Ounce) Tubs Mascarpone Cream
1/3 Cup Sweet Marsala Wine
10 Ounces White Chocolate, Melted
1/2 Cup Powdered Sugar (Confectioner’s Sugar)

Savoiardi:
2 Packages Ladyfinger Cookies
2/3 Cup Orange Juice
1/4 Cup Sweet Marsala Wine

Garnish:
Sliced Strawberries
Melted Dark Chocolate

Directions

Combine the strawberries with the sugar and wine in a bowl and stir to mix. Let the strawberries sit for at least 30 minutes.

In a small bowl, whip the heavy cream until soft peaks form, then add the powdered sugar. In another bowl, beat the mascarpone with the wine until light, about 4 minutes. Add the chocolate and beat until smooth. Fold in the heavy cream.

Mix the orange juice with the wine in a shallow bowl. Quickly dip each savoiardi cookie into the orange juice mixture just lightly wetting them. Arrange the cookies into a 13 x 9 inch glass dish, break the cookies as needed to fill in corners.

Once you have completely covered the bottom of the pan with cookies, spread half the mascarpone cream mixture over them. Arrange the berries onto this cream mixture evenly. Add another layer of the cookies, then finish with the cream mixture, using a knife to smooth the top.

Refrigerate for at least 5 hours. Cut the tiramisu into squares and arrange on plates. Garnish with sliced strawberries and a drizzle of dark chocolate and… serve!

RECIPE OF THE MONTH: HOMEMADE NUTELLA

posted by Home In Italy on January 7th, 2014

Nutella is an Italian chocolate-hazelnuts spread.

Ingredients

3 oz roasted hazelnuts
3 oz dark chocolate
3 tablespoon honey or sugar
3 oz butter
3 cups milk

Directions

Grind the hazelnuts and the sugar until you get a fine powder, then add the chocolate into small pieces and blend for ten seconds more.

Melt the mixture bain-marie for ten minutes (do not boil) adding butter and milk and stirring constantly.

When it turns into a nice cream, place it immediately in jars.

It keeps in the refrigerator for about ten days and is delicious with cakes or as a healthy snack for children.

RECIPE OF THE MONTH: HOMEMADE PASTA

posted by Home In Italy on October 24th, 2013

Ingredients

2 cups semolina flour
1/2 teaspoon salt
1/2 cup warm water

Directions

In a large bowl, mix flour and salt. Add warm water and stir to make a stiff dough. Increase water if dough seems too dry.

Pat the dough into a ball and turn out onto a lightly floured surface. Knead for 10 to 15 minutes. Cover. Let dough rest for 20 minutes.

Roll out dough using rolling pin or pasta machine. Work with a 1/4 of the dough at one time. Keep the rest covered, to prevent from drying out. Roll by hand to 1/16 of an inch thick. By machine, stop at the third to last setting.

Cut pasta into desired shapes. Finally, cook fresh noodles in boiling salted water for 3 to 5 minutes. Drain and… serve!

ITALIAN COFFEE

posted by Home In Italy on September 25th, 2013

Coffee is a very popular drink in Italy. You can choose your “Caffè” amongst many different kind of coffees.

Espresso: simply known as Caffè, served in a small cup. Strong in taste with a rich bronze froth on top.

Doppio: it is a double espresso.

Ristretto: stronger than a regular espresso since it is made with less water.

Caffè Lungo or Americano: an Espresso made with more water – opposite a Ristretto. Caffè Lungo is served in a small cup, Caffè Americano in a bigger cup.

Macchiato: an Espresso with a dollop of steamed milk on top.

Corretto: Espresso that is “corrected” with grappa, cognac or sambuca.

Cappuccino: Espresso in a big cup, containing equal parts of coffee, steamed milk and foamed milk. Italians drink it only before 11 AM.

Caffelatte: Espresso made with more milk than a cappuccino but only a small amount of foam. Usually drunk at breakfast.

Latte macchiato: steamed milk that is “marked” with a shot of espresso coffee.