Search results
History Italian Cooking - Yahoo Recipe Search
YummlyCustard, sponge cake, and coffee — tiramisù is about as classic as you can get with Italian desserts. It's made with soft, coffee-dipped cookies layered with a rich mixture of mascarpone cheese, sugar, and eggs, and topped with a dusting of cocoa powder. Though it's a celebrated dessert, trying to trace tiramisù to [its origins](https://www.eater.com/2016/10/24/13314196/tiramisu-history) won't give you concrete answers, but we do know three things: it is delicious, it is Italian, and the literal translation of 'tiramisù' is **not** "pick-me-up," despite what the internet tells you. However, this recipe can be considered a pick-me-up and with a little bit of background on this confection, you can whip it up so easily, you might consider yourself an honorary Italian for the day. ## Dessert Structure There are three major elements that make up tiramisù: the fluffy egg and cheese mixture (yes, this is a dessert!), the cookies, and the coffee. It's not hard to put it all together — this recipe is fool-proof; it only requires a few simple ingredients and the step-by-step instructions are easy to follow to complete it in 30 minutes. But if you're making tiramisù for the first time, it's helpful to be comfortable with a whisk and an electric mixer. ## Eggs And Cheese The eggs and cheese are transformed into a fluffy mousse-like layer to top the cookies. 1) First, the eggs are separated. 2) The whites are then whipped into foam and the yolks are whisked with sugar and gently heated over a double boiler (a heat-resistant bowl that fits over a pan of simmering water) to make a loose custard. 3) The cheese (mascarpone) is whipped to soften it. 4) The egg whites and the custard are then folded into the cheese. ## Ladyfingers If you're not familiar with ladyfingers, you're in for a sweet treat! Called 'savoiardi' in Italian, they are sponge cake cookies shaped to (kind of) resemble fingers. Made with just a few simple ingredients, they're fairly easy to make. [This recipe](https://www.yummly.com/recipe/Ladyfingers-1505090) makes about three dozen but to cut down on cook time for tiramisù, you can find ladyfingers at most grocery stores. ## Coffee Vs Espresso In Tiramisù Most traditional tiramisù recipes are made with Italian espresso, but you can use either coffee or espresso for this recipe. If you don't have an espresso maker but want the true tiramisù experience, strong coffee is best, but you can use decaf coffee if you want the flavor without the caffeine. This recipe calls for sugared coffee, so you'll need to add a spoonful of sugar to your brewed coffee or espresso. Some recipes you see for tiramisù call for instant espresso powder, but in this case, you'll need a full cup of coffee. ## Recipe Notes There is no one recipe for tiramisù — there are many ways to make it. Here are a couple of ways to make yours a little different. _Swap mascarpone for ricotta:_ If you don't have mascarpone cheese on hand, or prefer the flavor of ricotta, feel free to use that instead of the mascarpone. _Add zabaglione:_ Many tiramisù recipes call for zabaglione (zabaione or sabayon), which is kind of like custard made with marsala wine, egg yolks, and sugar, but it's a bit looser than custard — in Italy, people even use it like cream in their coffee. In the case of this recipe, you are making a crème anglaise which is zabaglione without the wine, so if you want to make it slightly boozy, you can add up to 1/4 cup of sweet wine to the egg yolks and sugar before combining everything with the mascarpone. _Mix in chopped nuts:_ To add a bit of texture, feel free to add in a 1/2 cup of chopped nuts to your mixture, and sprinkle over the top of your tiramisù. _Make it vanilla:_ For added flavor, add a teaspoon of vanilla extract to the cream mixture. Vanilla blends wonderfully with the ladyfingers and the mascarpone. ## Storing Tiramisù Tiramisù will keep well in the fridge for up to four days, but not much longer. The bubbles in the eggs will start to deflate and the ladyfingers can become slightly soggy after a few days so while the flavor deepens the longer you leave it, it probably won't hold its shape. ## Serve And Enjoy This dessert would be the perfect ending to a big Italian feast. Follow your pasta dinner with a cup of espresso and a serving of homemade tiramisù, or enjoy it for a holiday dessert. It's delicious all on its own.Food.comThis Squash risotto recipe is one of the best dishes in the history of time. Risotto is an Italian dish where rice is cooked in a broth using a specific technique. Cheese is often added towards the end of the process, although this recipe doesn’t use cheese and it tastes absolutely incredible. As such, it is a perfect recipe for vegans and vegetarians, and this recipe uses squash, which is incredible. Meat-eaters will love it, too.Food and WineThis cross between traditional stewed carrot tzimmes and Italian chickpea flour pancakes personifies the beautiful blending of cultures that’s at the heart of the Seder dinners hosted by Hillary Sterling at her restaurant, Vic’s, in New York City. Sterling, who herself is Jewish and grew up in Brooklyn, looks for menu inspiration in Italian-Jewish gastronomy. This year, she focused on Ferrara, a city in Emilia-Romagna with a rich Jewish history that dates back to the early Middle Ages. This is how tzimmes, an Ashkenazi Jewish dish of cooked carrots with prunes, became a farinata, a chickpea flour pancake typical of Ferrara, enriched with carrot juice, roasted carrots, prunes, and chile butter. Calabrian chile powder is available at well-stocked Italian grocery stores or online. Leftover wedges are tasty topped with tomato jam and crumbled goat cheese.Food NetworkFried ravioli was accidentally invented in the 1940s at an Italian restaurant in St. Louis called Oldani’s. While drinking red wine, the cook accidentally dropped ravioli into the fryer, and the rest is history. Fried ravioli is a fun way to serve the delicious cheese-filled pasta. Buy ravioli with your favorite filling and serve with your favorite pasta sauce for a cheesy appetizer!Food.comThis Sicilian vegetable dish is far more than any of its components. To call it an eggplant dish is to simplify its complexity. It is a Sicilian dish that has conquered the entire Italian peninsula. On family trips to Italy, we found it being served practically everywhere; however it is typically a Sicilian treat, steeped in Sicilian history and culture. It utilizes a sweet and sour flavor that was said to be introduced to the island by its Arab rulers in the 900’s AD. Agrodolce or sweet and sour sauces are not typically found as part of Italian cuisine, but the agrodolce flavor of caponata is now well known. My mother was known for her caponatina as it was called in our home. Mom’s caponatina was so good that she was often asked to prepare it for others. I can only guess as to how caponatina became known as caponata. I believe it was known as caponatina throughout most of Sicily, and lost the diminutive INA meaning “small bits” when the dish was later popularized throughout the peninsula. Although my mother lovingly prepared this dish in her kitchen often right in front of my eyes, I did not have the insight to preserve the recipe. I regret this; however, I do know the list of ingredients and their cooking method, but lack the amounts. This recipe was compiled by me from memory and tested using other recipes for the missing quantities. I believe I have found Mom’s secret and would like to share it. I hope you enjoy it as much as my family does.Food52Growing up, enchiladas were a side dish tradition on our Italian Holiday table. Hold the phone! How does this connect? Well, it all started on my dad’s side of the family; with my wonderful California aunts who we would visit every summer. It was there my Italian mother learned to make enchiladas, their style, and later back in Washington State a few times a year we would indulge in an enchilada feast. From there, my uncle (mom’s brother) loved them so much he asked that they be a side dish on the Holiday table. The rest is history, and I must say these definitely make an excellent, festive side with a spicy, cheesy, corn taste, Holiday or not! The recipe I’ve shared is an updated version in more ways than one; back then, unless you made your own tortillas the only ones to be found, in our little town, came in a can and the only cheese we could get was some funny American cheese stuff. Seriously! My mom’s written enchilada version is in an old spiral bound fund raising Catholic Church cook book…instructing to buy a can of tortillas and American cheese (check photos). Anyway, by the latter ‘60’s we could finally buy packaged tortillas - although there was only one brand on the shelves, and we could also buy cheddar cheese, which, btw, was our first recipe “tweak.” Today’s Enchiladas with additional tweaks from days gone by = updated cheese and my homemade sauce, is still tradition when the whole family gets together, and I am certain my mom is smiling down on them! SIDE NOTE: Earlier this year, F52 connected with The Global Family Reunion organization who collected recipes from the - Your Best Family Recipe, Part 2 contest to be published in their cookbook, The Ultimate Cousin Cookbook, you can check it out at Amazon.com. All proceeds go to Alzheimer’s research; and I was happy to have this recipe included as it is a disease I watched my mom slowly suffer from.YummlyJohnny Marzetti Recipe And History With Olive Oil, Onion, Mushrooms, Lean Ground Beef, Tomato Sauce, Cheddar Cheese, Elbow Macaroni, Cooked And Drained, Ground Beef, Small Onion, Garlic, Chopped Celery, Tomato Sauce, Diced Tomatoes, Italian Seasoning, Oregano, Chopped Parsley, Sea Salt, Coarsely GroFood NetworkJambalaya is Louisiana’s famed dish of rice simmered with the Cajun/Creole trinity of vegetables (onion, celery and green bell pepper) and a mix of proteins like sausage, meat, chicken and seafood. This recipe is for a red or Creole-inspired jambalaya, a somewhat tomatoey version popular in New Orleans. Brown jambalaya, made without tomatoes, is often referred to as Cajun jambalaya and is favored in other parts of Louisiana. Whichever version you prefer, jambalaya has a long, rich history, pulling influences from Africa, Spain and France to name a few. We stuck with an old-school Creole-inspired dish here, but there are as many versions of jambalaya as there are cooks, so feel free to vary ingredients and seasonings to suit your taste.Food52A recipe, now slightly modified to my taste, that was inspired by my Grandma Angelo; who came to this country after my Grandfather worked in America a few years and was finally able to send $ for the family to join him. To this day I can still smell the “meat-a-ball Sunday” aroma and hear the laughter of those who would join us; the rest of the story is meatball history. When preparing this recipe fry to brown the balls, but, I do admit to a quick brown in the convection oven now and then. Use fresh bread crumbs gently tossed into the ground meat mixture and lightly pack when forming the balls, make sure to brown only the outsides of them, this allows the tender interior to cook in a simmering sauce while releasing its wonderful, to die for aroma throughout the kitchen; soon you will be on your way to tender, juicy mouth-watering meatball heaven!
