Monthly Archives: February 2011
This recipe gives me a summery feeling, but since Spring is approaching quickly (too quickly??) and here in Florida it’s already 84°F (29°C) outside, I feel it’s not too out of place to post it today. Moreover I actually make this pasta year round so why not today. This recipe is an italian staple: mozzarella, tomato sauce and basil make the italian flag ;) Plus olives from Italy are FANTASTIC! A very quick recipe. You can start to chop the ingredients … Continue reading
What a texture, what a flavor! This cake here is a recent find but quite an amazing one! I called it Imitation Tiramisu because it has many ingredients in common with tiramisu and the flavor is very similar. But don’t mistake this for the real deal, tiramisu is much different. While it may not be straightforward that a tiramisu will turn good, even if you follow all the steps of the preparation and you have a good recipe, this cake is … Continue reading
Bread is something I have never done before coming to the US. But if all the bread you had in your life is what you buy in the US, you really don’t know how bread is supposed to be! Florida is particularly bad in bread making but I have tasted the famous sourdough bread from the Boudin Bakery in San Francisco, and let me tell you, what a terrible taste! So, soon after I got settled in the US I … Continue reading
<Updated on October 7th 2012 with new mouthwatering pictures!!> This is my FAVORITE cake! Hands down, this is not comparable to anything else to me, it is just pure love! A crostata is an italian baked dessert, similar to a pie. The pie dough is usually Pasta Frolla and there are many different kinds of fillings, I will post more crostata recipes in the future. I like walnuts a lot and I believe they are a fantastic ingredient for winter … Continue reading
This is the base of all tart shells in Europe. From Italy to France to Germany if you are making a pie or a small tartelette pasta frolla is what you are going to use. Pasta frolla is a sweet dough perfect for pies and tarts. But you can also make crunchy biscotti with it. It takes 5-10 minutes to prepare this dough, plus it should rest in the fridge for 20-30 minutes. While it rests you can make the filling for your … Continue reading
