Foreigners usually hear of tiramisù or pannacotta as traditional Italian desserts, yet, the zuppa inglese, another classic dessert, often flies under the radar. What is it and how is it prepared? Well, I decided to head to the restaurant Rosa dei Venti to find out.
“Whereas many restaurants use ready-made products, we make everything by hand using the highest quality ingredients. This is the trick to making a great zuppa inglese,” explained Angela Pidalà, cook and co-owner with her husband Vincenzo.
Zuppa inglese, or “English soup” is a Italian custard-based dessert typical in the Emilia Romagna region and apparently has been around since the 16th century, and possibly even longer.
To make this beloved dessert, the first thing to do is to bring skim milk to a boil then add the zest of one organic lemon and some vanillin, vanilla extract or vanilla bean. While the milk boils, the custard needs to be made. Only the freshest yolks should be used.
Next, sugar and milk are added.
Followed by sifted flour to produce a bright yellow mixture. Sifting the flour is very important to avoid lumps.
The warm milk is added to the egg mixture and stirred off of the stove until combined then placed back on the stove and stirred constantly until brought to a boil. At this point the custard should be dense, the foam should be gone and the mixture should be pale yellow.
The custard is then removed from the heat to cool and the Savoiardi cookies are cut into three lengthwise pieces, dipped in Alchermes, a scarlet colored Italian liqueur, and placed in individual cups. You could also line the bottom of a bowl if you want to serve it family style.
The custard is spooned into each cup, then cocoa is sifted into the remaining custard and a chocolate layer is added.
After which the sides of the cookies are folded down and the dessert is ready to be eaten or stored in the refrigerator.
And, there you have it: all you need to know on making authentic Italian zuppa inglese. If you’re in Italy and near Reggio Emilia, head to Rosa dei Venti to try this classic dessert. If you’re located far away, you can make this similar zuppa inglese recipe from Jul’s Kitchen, another bilingual food blog written by an Italian woman.
The beauty of this lentil, avocado and feta salad in red radicchio cups is that it is very versatile; you can serve it as an appetizer, as a side dish or a vegetarian main entrée.
As an appetizer, use the inner leaves of the red radicchio which will be smaller, whereas for a side dish or main entrée :: secondo you can use the outer, larger leaves. Make sure that the leaves are crisp and have no brown spots.
There are many varieties of radicchio (pronounced rah-deek-key-oh), each of which are named after the Italian region where it was originally grown. The two types that are most widely available in specialty grocers in the United States are Verona and Treviso. Verona is round and similar in shape to a small cabbage head whereas the Treviso variety is characterized by its oblongleaves :: foglie oblunghe.
Being a leaf chicory, you may also find that radicchio is called Italian chicory, Verona chicory, Treviso chicory etc.
In Italy, red Treviso radicchio, along with other raw vegetables :: verdure crude, is commonly dipped into pinzimonio, a condiment made of olive oil, salt, pepper and a splash of lemon juice. The red Treviso radicchio is one of the most prestigious varieties of radicchio, yet is harder to find in the States.
Lentil, Avocado and Feta Salad in Red Radicchio Cups
This lentil, avocado and feta salad in red radicchio cups is very versatile; you can serve it as an appetizer, as a side dish or a vegetarian main entree.
Serves: 6-8
Ingredients
For the salad:
1 cup (200g) lentils, rinsed
1 teaspoon course salt
1 cucumber, chopped
15 datterini tomatoes, chopped
½ fennel, finely chopped
1 avocado, peeled and chopped
1 handful parsley, chopped
6 ounces (150g) feta, crumbled
8 large Verona radicchio leaves, rinsed
For the vinaigrette:
1½ lemon, juiced
2 tablespoons extra virgin olive oil
1 tablespoon mustard (dijon or grainy)
½ teaspoon mustard seeds
2 pinches salt
Lots of freshly cracked pepper
Instructions
For the vinaigrette:
Combine the ingredients together in the order given then chill in the refrigerator until ready to use.
For the salad:
Bring a medium sized pot to boil, salt the water and add the lentils. Cook according to the package, about 15 minutes. Drain and cool.
In the meantime, add the chopped cucumbers, tomatoes, fennel, avocado, parsley and feta to a bowl. Add the cooled lentils and vinaigrette and stir until combined. Divide the mixture among the radicchio leaves and serve.
If made in advance, make the lentil salad without the avocado and cover tightly with plastic wrap. Prepare the vinaigrette in a small bowl and cover with plastic wrap. Rinse the radicchio leaves, wrap in a paper towel then store in a plastic bag in the refrigerator. When ready to serve, peel and chop the avocado and add the pieces to the salad mixture along with the vinaigrette. Stir well then distribute among the radicchio cups.
There is one important rule to cooking great Italian food: simplicity. Due to its short list of natural ingredients, there is no question why this roasted radish and leek burrata bruschetta is one of my favorite appetizers.
Most Italians will be content to dine on a simple chunk of artisanal bread, block of locally produced cheese and freshly cut meat, like the renowned prosciutto crudo (cured ham). There is no need for mayonnaise or some kind of fancy dip. All you need is a knife :: coltello to cut the bread and cheese, then everything is eaten by hand. Simplicity at its finest.
Mr. Italicano asked his grandfather :: nonno once why he ate the cheese, meat and bread in separate bites instead of creating a sandwich.
““A vöi vèdar cüs’ aghé dèntar!” He responded in Reggiana dialect, meaning, “I want to see what’s inside!”
Wise man. Often times we Americans pack in so many ingredients and sauces with preservatives inside of a sandwich that it no longer exists being a simple meal but a caloric artery clogging bomb.
It makes me laugh when I go to a Subway when I’m in the States and the “Italian sub” contains three types of meats. Where did this idea come from? In Italy it is almost viewed as sacrilegious to combine multiple cold cuts in one sandwich, and therefore you will see that Italian sandwich counters typically only offer sandwiches that are composed of bread and one kind of cold cut with the addition of cheese or tomatoes :: pomodori at the maximum. Italians want to taste each separate ingredient.
For those of you who want a vegetarian option, this roasted radish and leek burrata bruschetta will be your taste buds best friend. Made up of wholesome toasted bread topped with creamy burrata cheese and roasted radishes and leeks coated in a sweet honey :: miele vinaigrette, how can your mouth not be watering? Mine is. I simply can’t write any longer, I’m off to devour one. Buon appetito!
An easy bruschetta recipe made up of wholesome toasted bread topped with creamy burrata cheese and roasted radishes and leeks coated in a sweet honey vinaigrette.
Serves: 2
Ingredients
2 bunches fresh radishes, sliced thinly
2 leeks, green part removed and sliced thinly
3 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons honey
Sea salt and freshly ground black pepper, to taste
8 ounces (230g) fresh burrata
1 garlic clove
4 large slices of rustic artisan bread
Instructions
Preheat the oven to 425* (220°).
Line a rimmed baking sheet with parchment paper and layer the sliced leek and radishes in one row.
Combine the extra virgin olive oil, lemon juice, honey and salt and pepper in a bowl. Mix well then drizzle over the radishes and leeks.
Bake for 15-20 minutes, keeping eye that they don’t begin to burn. Stir once or twice while baking.
In the meantime, rub the garlic clove on one side of the slices of bread. Toast in the toaster, in a pan on the stove or in the oven. Distribute the burrata among the 4 slices, top with the roasted radishes and leeks (separate like the photo or mixed together.) Serve immediately.
I love red wine :: vino rosso. I adore the way the robust flavors cuddle my taste buds and warm me up like a roaring fire. I’ve always been unenthusiastic about white wines and Proseccos, a sparkling Italian wine. Their fresh taste just doesn’t leave me satisfied. There has to be a reason, though, that so many people appreciate white wines, and Italian Proseccos, in particular. That is why I decided to head to the Prosecco wine country in Veneto, Italy for the weekend to find out. Amidst the rolling hills covered with knotted vineyards, not only did I find the answer I was looking for, but also five enchanting surprises along the way.
The areas of Valdobbiadene and Conegliano produce the most prestigious Proseccos with the DOCGseal, or “controlled designation of origin guaranteed,” which demonstrates that the product has been produced within a specified region using traditional methods. The difference between DOC and DOCG seals is that DOCG wines are analyzed and tasted by government licensed personnel before bottling. All these steps help consumers choose a good quality Prosecco wine among the various imitations :: imitazioni. This is where I failed in the past. I bought Prosecco wines that were mass produced with machines and weren’t cultivated in the specified terrene. Contrary to other areas in Veneto, the Valdobbiadene and Conegliano areas have two main differences: they are hilly and thusly the grapes must be picked by hand and the flavor of the grapes are a result of the microclimate’s affect on the ground and air; not to mention that typically these areas house smaller wineries where passion and soul are put into producing a good bottle of wine, rather than just a money making agenda as the core business goal.
MALIBRÀN WINERY
Among the different wineries that we visited, Mr. Italicano and I agree that Malibràn is among the best and a good testament of a winery with generations of accumulated experience that permits them to make superior Proseccos.
Between bubbling sips :: sorse of Prosecco while listening to Maurizio Favrel explain the history of his family owned business, my view about Prosecco being an unsatisfying wine vanished while crisp aromas of white peaches, apricots, pears and apples conquered my palate.
Among the different varieties of Proseccos, I was greatly impressed by Malibràn’s “Sottoriva Sur Lie Col Fondo Senza Solfiti” which is 100% natural and contains no sulfites. Whereas the fermentation in most modern day Proseccos take place in large pressurized tanks, for this particular wine it takes place directly in the bottle, like the olden days. The yeast :: lievito is not removed, as done with Champagne, but is left in the bottle until the moment it is served at which point you can either pour out the wine, leaving the sediments resting at the bottom, or shake it up to taste the authentic terroir.
VILLA MARCELLO MARINELLI
Although Mr. Italicano and I came to the Valdobbiadene area to experience the Proseccos, we also received a lovely surprise when we arrived at our hotel, Villa Marcello Marinelli, a classic Italian villa nestled in the foothills of the Alps in Cison di Valmarino.
Built in the 1500’s and decorated in Venetian decor, our stay at the Villa Marcello Marinelli brought us back in time and spirit where we passed our mornings relaxing and reading in the communal living room and one evening in the dining hall surrounded by 17th century frescos while we enjoyed traditional homemade Venetian dishes. Family owned and managed, we received exceptional hospitality :: ospitalità that turned our weekend into an unforgettable stay, one which I hope to repeat again someday. Only 50 minutes from Venice, Villa Marcello Marinelli is a perfect side trip for those who want a unique Italian countryside experience.
CASTEL BRANDO
A five minute walk from the villa you will find yourself at a panoramicfunicular ::funicolare that takes you up to Castel Brando, an immense medieval castle now restored and home to a hotel, spa, theater, bar and restaurant.
Mr. Italicano and I enjoyed a dirty martini and live jazz music one night and wood fired kamut pizzas and lemon sorbets the other. In the expansive courtyard near the castle’s stone walls which overlooks the sparkling lights of the town below, you’ll find the perfect romantic spot to steal a kiss.
COUNTRYSIDE
Between the Prosecco tasting and castle touring, you will not want to miss roaming around the countryside, both by foot and by car. Just minutes from Villa Marcello Marinelli, there is a trail :: un sentiero that takes you alongside a stream, past two old mills and through a forest.
Throughout our walk there were signs with inspirational quotes to give you a little food for thought as you soak in the nature. My favorite was:
“Today is the best day to love, to grow, to act and above all else, to live.” Dalai Lama
In a 20 minute radius by car you will also find small quaint towns, rolling vineyards and serene lakes.
VINEYARD PICNIC
During your countryside tour, stop by the “Osteria senza Oste” which translates to “Inn without an Innkeeper” for a picnic lunch nestled between rolling vineyards creating a truly magical panorama.
Here you will find a tiny rural house with a stall housing donkeys and a simple room where you can choose among the different bottles of Prosecco, salame, cheeses and bread. Pick what you want then leave a donation :: donazione for what you eat.
Outside there are a few tables to enjoy your simple meal, take in the view, smell the fresh air and appreciate the silence. Mr. Italicano and I spent our Easter lunch here. Often times the more simple the setting and food, the more memorable the experience. Don’t you agree?
Easter dinner is only two days away. If you want to liven up your Sunday meal, how about whipping up a mouthwatering pasta dish: spinach and ricotta lumaconi with roasted red pepper sauce.
Still not convinced? Here are 5 reasons you should make this recipe:
1. It’s super easy to prepare. If you’re like me, you want to enjoy your company instead of slaving away at the stove :: fornello while listening to your guests laughing, joking and munching on your freshly prepared hors d’oeuvres. The cook should also enjoy herself/himself, don’t you agree? Make this pasta dish the day before then just pop it in the oven to warm up 10-20 minutes before you want to chow down.
2. It serves a lot of people. Making dinner for an intimate group of 4 is one thing, trying to entertain a group of 10 or more is a whole other beast, especially when picky eaters, like kids :: bambini are involved. Good thing almost everyone loves pasta. It’s filling, satisfying and you can make a lot of it with the same ease and stove space that you would for a regular serving.
3. The ingredients are economical. You don’t have to fork over the dough for expensive lamb or ham. Pasta is one of the most economical products around and perfect for feeding a large crowd. That way you have more money left over to buy good quality parmesan cheese, fresh spinach and peppers from the market and even some good artisanal bread from the bakery :: forno to accompany the dish. Eating well is all about eating high quality natural products, and when you keep the recipe’s ingredients to a short list, not only is it usually healthier but you can also afford better products.
4. The presentation is gorgeous. Let’s face it, presentation isn’t everything in the food industry but it does count a lot. A whole lot. Think about your mom’s meatloaf. It may be your favorite dish ever, but frankly if you served up a blob of meat smothered in ketchup, your guests might just reach for the breadsticks :: grissini instead. Who wants to eat something that resembles cat vomit? Now, to fill your mind with a more pleasant image, imagine yourself in your sparkling clean apron coming out of the kitchen doors with matching oven mitts and carefully setting down a giant tray of hand stuffed pasta. OMG. Who wouldn’t just love you in that moment? If you’re a single lady, watch out cupid might have just struck an arrow in every man’s stomach at the table.
5. It’s lip-smacking delicious.How could it not be when we’re talking about a veggie stuffed pasta smothered with a creamy roasted red pepper sauce and melted parmesan cheese? This also covers the dilemma if some of your guests are vegetarians. Shabam. Problem solved. Do your guests :: ospiti have gluten allergies? No problem, just buy some gluten free shells and make a separate dish. Or, if you can’t find gluten-free lumaconi, simply keep a bit of the filling and sauce aside and mix them together with gluten-free spaghetti or penne.
What more could you want? Besides of course a life time of free gelato or high heels that massage your feet. I mean, come on, this pasta dish is delicious but definitely fails in comparison to those!
The typical traditional menu in Emilia Romagna for Easter is much like that for Christmas: cappelletti in broth or tortelli verdi, the boiled meat used to make the broth :: brodo with homemade mostardi, a type of homemade spicy fruit marmalade, and in-season vegetables. Southern Italy has more of a typical Easter meal that includes lamb as well as other specific specialties made just for Easter Sunday.
The one thing that is common in all of Italy (or at least that I know of) are two main Easter time desserts: beloved chocolate eggs and the colomba, which is a sweet bread filled with pieces of candied fruit peels. When I say “sweet bread” I am referring to bread that is sweet and not “sweetbread” which is a culinary term for the thymus and pancreas of veal and calves. Luckily my friend Jamie clarified this for me and saved me from future embarrassment :: imbarazzo. You learn something new everyday. Just like I hope that most of you know what rocky mountain oysters really stand for.
The other main Easter sweet found literally everywhere in Italy is the beloved chocolate egg. Boy, I thought Easter egg hunts were so cool growing up, but really Italians are doing it right with chocolate eggs that vary in size which you crack open to find a surprise :: sorpresa inside. Right now in the supermarkets there are over hundreds of chocolate eggs in all different sizes. One was even taller than me! (And, I’m 5’7’’!) A year’s full of chocolate…I was tempted until I looked at the price: it was a whopping 390euros! Hmm….my mind always thinks in plane tickets and that would definitely be a flight to somewhere cool, so, as you can imagine…I passed.
Mr. Italicano and I are headed off for a weekend to the Prosecco wine country. I can’t wait to do some “research” for my blog posts a.k.a wine tasting and eating way too much good food. Cin cin :: cheers to you all and I hope you have a wonderful Easter weekend wherever you are!
Spinach and Ricotta Lumaconi with Roasted Red Pepper Sauce
4 red peppers (or 2 super large ones like shown in the photo)
½ teaspoon white vinegar
½ cup (55g), chopped walnuts
For the pasta and filling:
17 ounces (500g) Lumaconi pasta
70 ounces (2 kg) fresh spinach
2 cups (500g) ricotta
½ cup (35g) parmesan cheese + 1 cup (70g) parmesan cheese, freshly grated & divided
¼ teaspoon ground red pepper
Salt & pepper, to taste
Instructions
For the sauce:
Preheat the oven to 375°F (190°) and line a 1 or 2 baking trays with parchment paper.
Wrap the garlic bulb in aluminium foil then set it on the baking tray along with the peppers and tomatoes in a single layer. Sprinkle salt on the tomatoes. Roast for 40 minutes then remove the tomatoes and set them aside in a bowl. Continue to roast the red peppers and garlic for another 20 minutes.
Remove the baking try from the oven and immediately transfer the red peppers to a large bowl and cover with plastic wrap. Let rest for 20 minutes to “sweat”.
Once the peppers are cool to touch remove the skin, stem and seeds and discard. Transfer the peppers to a blender along with their juices. Squeeze out the soften garlic and discard its shell. I used about ¾ of the garlic bulb, adjust to taste. Add the roasted tomatoes, white vinegar and walnuts. Blend until smooth.
For the pasta and filling:
Bring a large pot of water to boil, add 3 pinches of salt followed by one half of the freshly cleaned spinach. Cook until wilted, about 5 minutes. Remove the first batch with a slotted spoon and transfert to a colander. Shock with cold water, let cool, then squeeze out the excess liquid. Repeat for the second batch, reserving the spinach water.
Add 2 more pinches of salt to the spinach water and more water if necessary. Add the lumaconi pasta and cook until al dente (a.k.a. Slightly hard)
While the pasta is cooking, transfer the cooled spinach to a large bowl and add the ricotta, ½ cup parmesan cheese, red pepper, salt and pepper.
Drain the pasta and return to the pot along with a drizzle of olive oil to keep the pasta from sticking together.
Cover the bottom of an extra large casserole dish with a thin layer of roasted red pepper sauce.
Fill each pasta shell with a spoonful of ricotta and spinach filling then place in the casserole dish. Repeat.
Once the pan is full with the filled pasta, cover with the remaining sauce and 1 cup of parmesan cheese.
Bake at 350 (180°) until the pasta is warm, about 10-20 minutes. Serve with extra grated parmesan cheese if desired.
