Yogurt Panna Cotta with Strawberry Coulis

March 12, 2014 by 7 Comments

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This creamy, delightful, easy to make panna cotta (Italian for “cooked cream”) is also quite impressive.

The use of yogurt instead of the traditional cream makes this dessert as light as air and also adds a

refreshing acidic punch that goes perfectly with fruit. Let the season guide your choice of fruit, from

kiwi, to raspberries or blackberries. You can make the panna cotta in a large, family-style container or

in elegant individual servings. You can also prepare it a day ahead of your dinner party and simply cover

and place in the refrigerator until needed.

Serves 6

Ingredients:

½ cup whole milk

½ cup sugar, plus additional, if needed

1 ½ gelatin sheets, dissolved in enough cold water

to cover

1 ½ cups plain, full-fat yogurt, strained in a
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Insalata di finocchi e arance/Fennel and Orange Salad

March 9, 2014 by 3 Comments

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A crisp white bulb of fennel brings to mind my father and the people of his generation, who loved to

eat it as a palate-cleansing finish to a long meal. Fennel, with its delicate, anise-like flavor, thrives on

the Italian plains and is a favorite winter vegetable, particularly at Christmas time. High in fiber and

potassium, fennel has been prized for its nutritional and medicinal value since ancient times.

This simple, refreshing salad has been on the Al Tiramisu menu since I first created this version many

years ago. It’s a perennial hit with my guests who invariably ask me for the recipe. Many home cooks

seem mystified by fennel’s unusual appearance and for them I offer tips, below, for dealing with fennel.
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Travel Gastronomically the Italian Way

April 25, 2013 by 2 Comments

“Buon appetito!” or the more popular “Bon appétit!” are common phrases we never fail to
overhear and say when wishing someone a good meal. But then, have we ever stopped
to think about what these phrases “truly” mean? What truly defines a good appetite? Isn’t
it simply about eating a lot of delicious food? Or is it about eating similar to a
connoisseur, a gourmet or a gourmand?

pestoThis curiosity has led my mind to wander to and my appetite to discover what it is like to
dine in “Bellissimo” Italy. Well if you can’t travel geographically then might as well travel
gastronomically!

To start with here are 7 simple basics to keep in mind:

1.Let your mood do the talking. Italians don’t follow recipes to the detail, instead they
go with the mood of the season or simply whatever mood they are in. Invent versions
of your traditional bolognaise, bruschetta or risottos. Don’t be afraid to make them
spicy, cheesy, savory or even slightly creamy instead!

2.When planning your menu, plan according to what’s in season at the farmers market.
Always stock ingredients fresh. Be they meats, herbs or vegetables.

3.Basic key ingredients in Italian recipes are; Olive oil, Garlic, Tomatoes, Herbs and
Cheese! Experiment with the variety of cheeses and herbs to flavor, season and
tease your palate.

4.Onions and garlic add depth and builds flavor. Most Italian dishes begin by sautéing or roasting them in olive oil
is.

5.To drink, have a glass of wine to complement your taste buds while eating. White
wine is best with seafood and fish while Red wine with meats.

6.An [Read more…]

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