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Tiramisu Recipe

UrbanoeFresco!
              Your Bite of Italy

Tiramisu Italian 

                                          Dessert

Tiramisu (from the Italian language, spelled tiramisù [tiramiˈsu], meaning "pick me up", "cheer me up" or "lift me up") is a popular coffee-flavored Italian dessert.Most accounts of the origin of tiramisu date its invention to the 1960 s in the region of Veneto, Italy, at the restaurant "Le Beccherie" in Treviso. Specifically, the dish is claimed to have first been created by a confectioner named Roberto Linguanotto, owner of "Le Beccherie".Some debate remains, however. Accounts by Carminantonio Iannaccone (as first reported by David Rosengarten in The Rosengarten Report and followed by The Baltimore Sun and The Washington Post) claim the tiramisu sold at Le Beccherie was made by him in his bakery, created by him on 24 December 1969.Other sources report the creation of the cake as originating towards the end of the 17th century in Siena in honour of Grand Duke Cosimo III.Regardless, recipes named "tiramisu" are unknown in cookbooks before the 1960s. The Italian-language dictionary Sabatini Coletti traces the first printed mention of the word to 1980, while Merriam-Webster's Online Dictionary gives 1982 as the first mention of the dessert.

There is also evidence of a "Tiremesù" semi-frozen dessert served by the Vetturino restaurant in Pieris, in the Friuli-Venezia Giulia, since 1938. This may be the name's origin, while the recipe for Tiramisu may have originated as a variation of another layered dessert, Zuppa Inglese.

It is mentioned in Giovanni Capnist's 1983 cookbook I Dolci del Veneto.Among traditional pastry, tiramisu also has similarities with many other cakes, in particular with the Charlotte, in some versions composed of a Bavarian cream surrounded by a crown of ladyfingers and covered by a sweet cream; the Turin cake (dolce Torino), consisting of ladyfingers soaked in rosolio and alchermes with a spread made of butter, egg yolks, sugar, milk, and dark chocolate; and the Bavarese Lombarda, which is similar in the preparation and the presence of certain ingredients such as ladyfingers and egg yolks (albeit cooked ones). In Bavarese, butter and rosolio (or alchermes) are also used, but not mascarpone cream nor coffee.

On July 29, 2017, Tiramisu was entered by the Ministry of Agricultural, Food and Forestry Policies on the list of traditional Friulian and Giulian agri-food products in the Friuli-Venezia Giulia region

Source : Wikipedia 
" Buon appetito."

Ingredients For 6 to 8 Serving

• 6 large egg yolks, room temperature
• 1/2 cup sugar
• 500g  mascarpone cheese
• 4 large egg whites
• 50 mil Kahlúa or dark rum or Black Coffee optional
• 12 to 14 (4-inch) ladyfingers
• 1 . 1/2 cups brewed espresso (or 3/4 cup American coffee and 3/4 cup espresso), room temperature
• Unsweetened cocoa powder, for garnish

Directions

• Prep
  20 m
• Cook
  10 m
• Ready In
  30 m

1. In a large bowl, whisk the egg yolks with half the sugar until pale and doubled in volume (the mixture will maintain a "ribbon" when folded over itself), 3 to 5 minutes. Add the mascarpone in 2 or 3 additions, whisking well to combine. Add the liquor, if using, and whisk to combine.
2. In a clean bowl or the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites and remaining sugar to soft peaks. Fold the egg whites into the mascarpone mixture in two or three additions.
3. In a roughly 6-by-9-inch casserole or plate with a border, spread about one third of the mascarpone cream into an even layer. Soak each individual cookie in the coffee and arrange them very tightly on top until the cream is completely covered. Spoon the remaining cream over the cookies, spreading it into an even layer.
4. Refrigerate for at least 1 hour or up to 2 days to set the cream. Just before serving, dust the top with cocoa powder.

Footnotes

• Use Italian Coffee espresso  for best results. 
• Substitute Black Coffee  for the Liquor   if desired.

AGLIO e OLIO Pasta recipe

UrbanoeFresco!
         Your Bite of Italy

 

Spaghetti  Aglio e Olio

                            Pasta dish

Spaghetti aglio e olio (pronounced [spaˈɡetti ˈaʎʎo e ˈɔːljo]; "spaghetti with garlic and oil" in Italian) is a traditional Italian pasta dish coming from Naples.

The dish is made by lightly sauteeing sliced, minced, or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes, and tossing with spaghetti. Finely chopped parsley can also be added as a garnish, along with grated parmesan or pecorino cheese, although according to some traditional recipes, cheese should not be added.

Many New York Italian-Americans refer to the dish as "alla-ul" due to the influence of Southern Italian pronunciation in the area.

" Buon appetito."

Ingredients For 4 Serving

• Kosher salt
• 1 pound dried spaghetti
• 1/3 cup good olive oil
• 8 large garlic cloves, cut into thin slivers
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup minced fresh parsley
• 1 cup freshly grated Parmesan cheese, plus extra for serving

Directions

• Prep
  10 m
• Cook
  10 m
• Ready In
  20 m

1. Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
2. Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
3. Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.

Footnotes

• Use Italian pasta for best results. 
• Substitute pecorino Romano  for the Parmesan cheese  if desired.

Carbonara Pasta

UrbanoeFresco!
           Your Bite of Italy

Carbonara

       Pasta dish

Carbonara is an Italian pasta dish from Rome made with egg, hard cheese, chicken or beef , and pepper. The recipe is not fixed, with any sort of hard cheese and any kind of pasta being acceptable. Cooks often use beff beacon or chicken.

This dish was created in the Lazio region (the area around Rome) in the middle of the 20th century, after World War Two. we use only beef or chicken ,cream, eggs, Parmesan cheese, and lots of black pepper (carbonaro is the Italian for coal miner). This isn't the Italian-American version, it's the real, creamy carbonara and it comes right from Italy, where I born.

" Buon appetito."

Ingredients

2 teaspoons olive oil

1 pound beef beacon or chicken diced

1 (16 ounce) package spaghetti

1 egg

2 tablespoons grated Parmesan cheese, 

Salt and black pepper to taste

Directions

• Prep
  10 m
• Cook
  10 m
• Ready In
  20 m

1. Heat olive oil in a large skillet over medium heat; add chicken or beef beacon . Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
2. Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
3. Whisk eggs and cream, 1 tablespoons parmesan cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in beef or chicken . Top with remaining 1 tablespoons Parmesan cheese and more ground black pepper.

Footnotes

• Use Italian pasta for best results. 
• Substitute pecorino Romano  for the Parmesan cheese  if desired.

Urbano history food pic