This month we collaborate once again, with our friend, Italian chef, Luca Ciano. Whilst, we may not have a vespa, ducati (like Luca!) or drive a fast car, we can all eat like Italians with these delightful, classic desserts. Make an expresso and take a seat in the food dept's cafe.
A little message from Luca:
"Dolci, I, like
most Italians love desserts, in my case it’s quite a scary story…if at the end
of any meal I don’t have any dessert I fall into a small depression. It doesn’t
matter if I’m full or not, I must have something sweet at the end of any meal
of the day. Desserts through out Italy vary quite a lot depending on the region
that you’re in. So from North to South, with different tradition and different
local ingredients, comes different styles and flavoured desserts. Here are 4 of
my favourite."
Ciao!
Luca Ciano
Zabaglione
Zabaglione or Zabaione, is such a popular dessert back home, It’s
easily found in restaurant menus but most Italians have it at home because it’s
an energetic, tasty and a simple dessert to make. This is my espresso flavoured
version.
• 4 free range egg yolks
• ¼ cup caster sugar
• ¼ cup Marsala
• 1 shot of espresso coffee
• 20g dark chocolate (min 70%), optional
1. Place eggs and sugar in a large stainless steel or heat proof bowl
and whisk.
2. Place the bowl over a simmering pot of water; making sure that the
base doesn’t touch the water.
3. After a few minutes of whisking the eggs and becoming foamy add the
Marsala and coffee. Keep whisking till the mix almost doubles in size.
4. Remove from the heat and serve into a martini glass or any other
glass cup.
5. Serve hot with a couple of Cantucci biscuit or any other biscuit or
with fresh fruit.
6. Garnish with shaved dark chocolate, if desired. It can also be served
cold.
Cantucci with almonds and Vin Santo
A great way to
get tipsy without realizing it… The fun begins when you dip the biscuit into
the Vin Santo to soften the Cantucci, by the time you eat 2, 3, 4 of them, you’ll
be smiling for no reason!
PREP 15min COOKING TIME
20-25min SERVES 6
• 250g whole raw
almonds
• 3 free range
eggs
• 1 free range
egg yolk
• 370g caster
sugar
• 1 vanilla pod, halved and scraped
• 50g unsalted
butter, room temperature
• 500g 00 flour
or plain flour
• 1½ tablespoons
baking powder
• 250ml Vin Santo
1. Toast the almonds in a preheated oven at 100C for 30 minutes.
2. Increase the oven to 170C fan forced.
3. In a bowl mix the eggs with sugar and vanilla, then add flour and
baking powder and finally add butter and almonds.
4. Continue to mix until the ingredients all combine together.
5. Roll the dough into 2 x 30cm long x 3cm wide x 1 cm high pieces,
place it onto a tray and bake it for 20-25 minutes.
6. Cut the cooked dough into 1cm stripes and set aside to cool. Place
strips into the oven again and bake at 120C for a further 5 minutes.
7. Remove from oven and set aside to cool before serving. Serve with a
small glass of Vin Santo.
8. Dip the biscuit into the sweet wine and eat!!
TIP: make 1 day in advance so the biscuits becomes dry and hard
Cannoli with pistachio
Serves 6 Prep time 45min Cooking time 4-5min
Cannoli dough
• 250g 00 flour
• 1 teaspoon of cocoa powder
• 1 teaspoon of ground coffee
• 30g unsalted butter, room temperature
• 1/3 cup white wine vinegar
• 1 whole egg
• 1 litre frying oil
Filling
• 250g fresh ricotta cheese
• 50g caster sugar
• 100g candied fruit, roughly chopped
• 100g whole pistachios, finely chopped, to serve
• 100g icing sugar, to serve
Cannoli
1. Sift and mix flour, cocoa powder and ground coffee in a bowl.
2. Make a well in the centre of the dry ingredients and add the butter,
vinegar and egg. Using your hands gradually mix the wet ingredient around,
bringing in the dry ingredients until you create a smooth dough. Wrap in cling
film and rest for 20 minutes in the fridge.
3. Roll the dough through a pasta machine until thin, 2mm or use a
rolling pin.
4. Cut with a round cutter into a round shape of 8-10 cm and wrap around
the special cannoli metal tubes.
5. Bring oil to 180C and deep fry for 4-5 min. Set aside to cool and
repeat.
6. Cannoli are now ready to be filled with ricotta filling.
Filling
1. Mix the ricotta with candied fruit until smooth and creamy.
2. Place the mix into a piping bag and fill the cannoli cases.
3. Dip both ends of the cannoli into the chopped pistachio to garnish
and dust with icing sugar before serving.
TIP: Freeze any remaining dough for 3 months.
Crostata di
frutta
Serves 6 Prep time 1hr, plus 2 hours to rest pastry Cook time 30min
Creama Pasticcera - Custard
• 500ml fresh milk
• 1 vanilla pod, seeds scraped
• zest of 1 lemon
• 4 free range egg yolks
• 50g plain flour
• 110g caster sugar
Pastry
• 200g caster sugar
• 200g unsalted butter
• 3 free range eggs
• 500g 00 flour
• zest of 1 lemon
• ½ punnet of strawberries, halved
• ½ punnet of blueberries
• ½ punnet of raspberries
• ½ mango, thinly sliced
Glaze
• ½ cup water
• 2 tablespoons caster sugar
• 1 gelatin leaf, soaked in cold water
• 1 vanilla pod, seeds scrapped
Creama Pasticcera - custard
1. In a heavy based saucepan bring milk to a simmer, with vanilla pod,
seeds and lemon zest
2. Meanwhile in a large bowl mix eggs with flour and sugar, add a little
cold milk to help mixing if needed.
3. When milk is hot, almost boiling, add and mix a little at the time
into the egg mix and stir to combine.
4. Return to the heat and cook for up to 5 minutes on a gentle heat
constantly stirring.
5. Allow cooling then cover and refrigerate.
Pastry
1. Cream the sugar and butter together, add flour, eggs and lemon zest,
mix into a soft dough. Roll into a ball and wrap in cling film, rest in the
refrigerator for a minimum of 2 hours (making it a day in advance is even
better).
2. Pre heat oven at 170C.
3. Roll the pastry to a ½ cm thickness to fit a 26-28cm wide and 1-1 ½cm
high round flan pan.
4. Prick the pastry with a fork to make a few little holes and then bake
for 15-20 minutes till cooked and golden in color, remove from the oven and
allow to cool.
5. To make the glaze, combine the sugar and water in a saucepan and heat
until the sugar has dissolved. Squeeze the excess water from the gelatin leaves
and add to the sugar syrup with the vanilla seeds. Stir until the gelatin has
dissolved. Allow to cool until thick and glossy.
6. Fill the pastry shell with Creama Pasticcera and the garnish with
fruit, brush over the vanilla glaze and serve.
Recipes: Luca Ciano, Food prep: Sally Courtney.
