I very rarely do desserts, they are not my territory. But I could not resist giving this one a try. It's a twist on a very classic "Torta della Nonna": cocoa in the crust, pine seeds on the top, a generous layer of Nutella inside, and a nice vanilla custard filling.
Very simple ingredients
Making the shell. Cocoa flavored shortbread.
Let's be generous with that Nutella!
In goes the vanilla custard
Pine seeds on top: a classic feature of Torta della Nonna. In the oven you go, baby!
Look at these nice babies! It's easy to whip up a nice "little something" to go with a glass of chilled wine, when your friends are coming over for dinner and you want something to munch on before the real meal
Puff pastry and pesto can be bought. The rest can be assembled in a few minutes
Poke the puff pastry with a fork before adding the toppings
A little pesto, cherry tomatoes (cut side up), a few pine nuts and a little bit of Parmigiano Reggiano on top!
Thank you to everyone who came out for last night's cooking class at Stone Tower Winery! The homemade pasta, wine, and great company made for a deliciously fun evening and we're looking forward to doing it again soon!
Working with the guests at putting together a salad, using the 2009 Wild Boar Blanc de Blancs for a delicious vinaigrette
Two kind volunteers among the guests are working their muscles at rolling the dough for the tagliatelle, while I work at the herbs for the sausage condiment, that will then be made using the 2011 Wild Boar Sanglier Noble red wine
Savory and rustic? How about a nice plate of Orecchiette con Salsiccia e Peperoni al Vino Rosso? (Orecchiette pasta with sausage, bell peppers and red wine) Nothing like a hearty dish of pasta to put the family in the best of moods!
Look at those colors! Calls for a smile just by looking at the ingredients. Just wait until the final dish hits your taste buds...
...So I am the kind of person who always sticks to her word, and since I said to a bunch of friends that I was going to make Tiramisu' in honor of the Beccherie Restaurant (where it was invented, in my hometown) closing after a couple centuries of activity...here it is!
Thank you Treviso for being the birthplace of something special like Tiramisu' (and myself! *smiles* )
It all starts with a good, old fashioned pot of espresso
Very simple, basic ingredients: caffe', eggs, little sugar, mascarpone cheese, savoiardi (lady fingers), bitter cocoa powder
Mixing the yolks, whipped with sugar, with the mascarpone and then the whipped whites
Just layer the savoiardi, rolled in the cold espresso, with the mascarpone cream
Bitter cocoa powder or top is a must!
A delicious slice of Tiramisu' is the perfect ending to any Italian meal!