Gianduitto (chocolate-hazelnut ice box cake)

February 4th, 2013 § 0 comments § permalink


Gianduitto, is a popular dessert from the city of Turin, in the Piedmonte region of Italy. It was created in 1865 and an instead favorite by the people. The popularity had to due with the mixture of chocolate and hazelnuts, which apparently had never been done before. The cake was cut into wedges and wrapped in gold paper, which became a symbol of city.


Having read this, I figured, if this recipe has been around since 1865 and still a favorite, I had to make it to see for myself, what makes this dessert so popular. It was so easy to make…really easy. There is no cooking involved and it only took about 10-15 minutes to prepare. It does however, need about 3-4 hours to sit in the fridge to set.
It’s made by whipping pasteurized egg whites and sugar together, then cocoa, melted butter, ground hazelnuts and crushed almond cookies are added. This cake is rich, chocolatey and fudgy, which makes it a perfect pair with some cold creamy ice cream & a dollop of whipped cream.

I made the recipe just as I read it. Who am I to mess with the test of time?!!
Gusatella,
D I V A
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Zucchini-Olive Oil Cake w/ Lemon Glaze

January 17th, 2013 § 0 comments § permalink


From tasting this cake, you would never suspect that it’s made with olive oil and zucchini.

This may seem like a weird combo to some for a cake, but believe me, it works..and works well. It’s reminiscent of a carrot in flavor, but moister.


The cake is moist on the inside from the oil & zucchini, slightly crunchy from the crust & the addition of walnuts & it’s full of warmth from the cinnamon, nutmeg & ginger. It’s most definitely a keeper.
Gustatela!
D I V A
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DIVA EATS WORLD

January 11th, 2013 § 0 comments § permalink

MAKE SURE YOU CHECK OUT DIVA’S OTHER SITE “DIVA EATS WORLD.”
CITRUS-CANDIED GINGER QUICK BREAD

FUSILLI w/ ROASTED ROOT VEGGIES

January 5th, 2013 § 0 comments § permalink

For me there is only one way to eat veggies, and that’s to roast them. It brings out all their naturally good sweetness. It’s almost as though you can taste them for what they should be. They way nature intended.


All they need is a drizzle of olive oil, salt & pepper….basta! (enough)

Here, I mixed freshly roasted carrots, parsnips, brussel sprouts, golden beet, onion, chestnuts, along with lots of fresh thyme & tossed it all with fusilli pasta. It was a perfect meal for a cold winters night.

Gustatela!
D I V A
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Panettone

December 4th, 2012 § 0 comments § permalink


Every Christmas Eve, my husband and I go to one of my favorite bakeries in Manhattan, Sullivan Street Bakery. Not only do they make my FAVORITE bread, they make the BEST “panettone” I’ve very eaten in my life (even in Milan…sssshhh). Panettone is a Christmas specialty from Milan. It’s a slightly sweet bread with raisins, citrons and has a slight rum flavor. It’s one of my family’s favorite holiday treats. To buy the bread, we get to the store super early, so to avoid long lines and to make sure they don’t run out before we get there; which has happened. In my house, one loaf of panettone doesn’t last very long. Needless to say, we have to buy a few to last to Christmas morning.

I was surfing Martha Stewart’s website and saw these cute little individual panettone. I never thought to try to make it. I didn’t think I could! It seemed too complicated. I read the directions of the recipe and decided to try. You know what? I made them, and they turned out really good. If you always wanted to try to make panettone, and didn’t think you could, I encourage you to try. You’ll be surprised.

Buon Natale (Merry Christmas)
D I V A
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Zuppa con Pane Tostato (soup w/ toasted pesto & fontina bread)

November 13th, 2012 § 0 comments § permalink

Last week we were without electricity for 12 days, due to hurricane Sandy. The storm was like nothing we’ve ever experienced before. The intense winds, actually made our house shake. I was, I will admit, scared to death! As my family slept, which I don’t know how they did, I peered out the window, as though I was watching a horror movie. I only began to relax, when I saw the winds die down and I knew the worst was over. There was no damage to our house, just a few small trees went down and we were without electricity.

When I saw the devastation the storm had done to the New Jersey coast and New York City, I thanked the Lord that we only lost power. We had no heat, no hot water and we couldn’t cook. But, all-in-all we were lucky. We stayed in the house by the fireplace as long as we could, but it got way too cold. The temperatures in the house went well into the 30′s. We have 4 little dogs, that weigh from 4-6 pounds, that I was concerned about. Their little sweaters weren’t enough to keep them warm. We tried to find a hotel room, but it wasn’t easy. Everyone without power and who had flooding, had the same idea. We did however, find a room about 8 days into being powerless. So, we packed up the pooches and off we went.

On the 12th day, we went to our house to check things out. While we were there, the power suddenly went on and we could hear cheering, not only from our neighbors, but from the utility workers. My dogs were so happy, they even started a conga line. We were all so excited. Of course, with the power being out for 12 days, I had to clear out my fridge and freezer. The good part about that was, I got to throw away all those useless condiment jars that were crammed on the refrigerator door. I also, finally got rid of the unidentifiable frozen mass that’s been hiding in the back of the freezer. I had to start fresh.

The first thing in the morning, I ran to the market to restock. Even though, our power was restored and our house was nice and warm, I couldn’t shake a chill that was deep in my bones. I was coughing, and both the dogs and I were sneezing. I needed something to warm me up, inside and out. All I could think of was making a huge pot of chicken soup. The dish I posted here, is my take on a traditional recipe from the Valle d’Aosta region of Italy. Since this region is near the Alps, the food tends to be hearty and satisfying; just what I needed. The simple broth is made to stick to your ribs by adding a hunk of toasted bread that’s covered with melted fontina cheese, which is produced in this region. I changed the recipe up a bit. I added pesto to the bread for extra flavor and I pureed pieces of chicken and veggies into the broth, to give it a little more body. It’s like putting a grilled cheese sandwich in a bowl of soup. The crispy, cheesy, pesto bread, soaks up all the juicy chicken broth like sponge. It was, oh..so..satisfying.

We loved this dish so much, It will no doubt become a stable. Every time, I make this soup, I’ll not only take joy in how delicious it is, but It will remind me of how lucky we were, to have escaped harm, from the most devastating storm to hit the East coast.

Gustatela!
D I V A
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I encourage you to help those who were severely effected by this horrendous storm, by donating to the Red Cross. Every little bit helps.

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Tiramisu Cheesecake

October 17th, 2012 § 0 comments § permalink


I know this cheesecake isn’t an Italian dessert, but I wanted to post it anyway. Mascarpone cheese, which is the base for Tiramisu and in this cake, is made in the Lombardy region of Italy. Since I’m focusing on recipes from this region, I decided to make something with this popular cheese. Mascarpone cheese has the consistency of cream cheese. By itself, its pretty tasteless, but once it’s mixed with sugar, it comes alive. This is why it’s used in so many desserts. I don’t need to explain what Tiramisu is, I think everyone knows. It’s a favorite desert of many people; until they taste this cheesecake. It has the same flavors as Tiramisu, but only better. It’s creamier and richer.

I found this recipe many years ago, 1992 to be exact. It was one of those situations, where you’re in a doctor’s office flipping through a magazine, and you see something that catches your eye, so you tear out the page. Oh..come on, you can’t tell me you’ve never done that! But, just to let you know, my tearing magazine days are over. I now photograph the page with my trusty cel phone.

I think this recipe was in an issue of Ladies Home Journal. (The bottom of the page is worn, but I think that’s what it says.) When I first saw it, I knew I NEEDED this recipe. It’s surprisingly easy to make, it’s delicious and impressive. It’s luscious & creamy, with a hint of coffee & brandy. It’s one of those desserts that I’ve made endless times, and without a doubt, someone will ask me for the recipe. I decided to share this fabulous cheesecake recipe with you…you lucky people.

(By the way, I made this cake for one of my close friends. Happy Birthday, Philomena.)

FOLLOW US ON FACEBOOK TO GET MORE RECIPES & LINKS, TO SOME OF MY FAVORITE SITE, FOR MORE DELICIOUS RECIPES.

Gustatela!
D I V A
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Pizzoccheri (buckwheat noodles, cabbage, potatoes)

October 10th, 2012 § 0 comments § permalink


This traditional dish, is a specialty of the mountainous region of Valtellina in the Lombardy region of Italy. This part of Lombardy is in what is known as the Italian ALps. Since part of Lombardy borders Switzerland, it’s only natural the food would be influenced by this country. Pizzoccheri is one of those foods.

Pizzoccheri are noodles, similar in the shape of tagliatelle pasta; except it’s made with half buckwheat flour and half durum flour. This combination of flours, gives these noodles a distinctive taste. The buckwheat noodles are traditionally combined with greens, such chard or cabbage, like I have here. This recipe also has potatoes, onion, cheese, sage & caraway seeds. It’s a hearty dish, good for those cold Alpine days. The ingredients are not what we would think of as being Italian, but these types of foods are indicative to the Northern cuisine.

Even though, I don’t live in the Italian Alps, it sure does get cold here in New York. This dish is perfect for those winter days, no matter where you live.
Gustatela!
D I V A
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Milan

October 8th, 2012 § 0 comments § permalink

The Duomo


Milan is the place in Italy, that I find myself most. It’s not becasue I choose to, but because this is where my husband often travels for business. Whenever I can, I happily pack my LV’s and head to Milan. I usually meet him there, stay for a few days and we head off to some other place; where ever that might be.

The first time I went to Milan, about 8 years ago, I hated it. Before I go on, I should tell you that the very first place I traveled in Italy, was the Amalfi Coast. With this in mind, you’ll know why my initial reaction to Milan was negative! Driving through the city, I thought to myself, “You’ve got to be kidding me. This can’t be Italy. This city is ugly!” In my mind, I believed every inch of Italy looked like the Amalfi. Needless to say, I was disappointed. I couldn’t see why my husband loved it so much.

8 years later, I too have learned to love Milan. I love the food, the energy of the city and mostly, I love the people I’ve met. People that John has introduced me to, who we have had great experiences with. Some who have even became good friends. I’ve accumulated so many great memories over the years, I now look forward to going.

A few weeks ago, my husband had to go to London, Milan and Paris on business. Our son and I went along for the ride. While John worked, we did all the touristy stuff; going to the sites and taking loads of photos. After our few days in London, it was time to go to Milan. I was excited to go, as was our son. The last time he was there, he was much younger and like me, didn’t care for it very much. He was now excited to see the city through more mature eyes.

When we left London, it was cool and gray, so we were happy that Milan was warm and bright. We peeled off our jackets, put on our sunglasses and headed to our hotel. The cab ride to the hotel was an unexpected one. It was full of laughter and song, literally. Our driver was a warm, happy guy, who told us that he once was an opera singer. After a little coaxing, he sang for us. He was amazing! I couldn’t have thought of a more perfect way to start our stay in Milan.

Ironically enough, our last night in Milan started out the same way it began; in laughter and song. That night, 5 of us were in a cab going back to our hotel, after dinner. While in the cab, our driver obviously knew we were Americans. With the tiny bit of English he knew and the little bit of Italian we knew, we began to communicate. He told us he loved western movies, as he put it; “bang, bang, cowboys, shoot’em up.” Of course we began to laugh. He also, told us that he loved listening to Frank Sinatra. He put on the music and we all began to sing.

It could have been the excessive amounts of wine we drank or maybe it was just singing in that cab, but we didn’t want the night to end. When we finally arrived at the hotel, we hopped out of the cab, still singing. The driver hopped out with us and began dancing with me. So, here we were, an Italian cab driver and an American tourist from New Jersey, dancing in the middle of Via Manzoni. I couldn’t have thought of a more perfect way to end our stay in Milan.

It’s experiences like this, that changed my mind about the city. I came to realize, that places are like people. It’s nice to see beautiful things, you can admire their beauty. But, the essence or real beauty lies deeper into the soul. In the end this is what really matters. This is what makes you want to be with a person, or in this case a place, over and over again. I now, look forward to packing my LV’s and heading back to beautiful Milan.

D I V A
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this photo does not belong to me

Lombardy

October 8th, 2012 § 0 comments § permalink

Lake Como


For the past few months, I’ve been focusing on food from different regions throughout Italy. So far, I’ve focused on Calabria, Sicily & Campania, which are in the south. This month I’ve decided to go north to the region of Lombardy. It’s located in the central northern & borders Switzerland, at it’s most northern part. Lombardy is the home to the fashion city of Milan, as well as the popular lake areas; Garda, Maggiore & my favorite Como.

Some fabulous food comes out of Lombardy, but then again, fabulous food comes out of all regions of Italy. The food in the north tends to be much different, than that of the south. For one, rice & polenta are staples. There are however, noodles made of buckwheat that are a specialty of this region. Since, Lombardy borders Switzerland, the food is naturally influenced by it. It tends to have rich sauces made from cream and butter & lots of cheeses. Great cheeses are produced there, such as gorgonzola, robiola, taleggio & mascarpone, which is used in many desserts.

Isola Bella in Lake Maggiore


As you travel to the lake regions of Lombardy, there are great freshwater fish, such as trout & whitefish. This is due to the cold snow melt from the Swiss Alps. Some other traditional foods from Lombardy are Veal Milanese, ossobuco, risotto Milanese & panettone. There is also something called mostarda, which is fruit preserved in sugar syrup & white mustard. These preserves are used in the filling of the infamous pumpkin tortelli, that is so popular in the town of Mantua. A few other specialties worth mentioning from the countryside are; bresaola, which is a dried beef, buckwheat noodles called pizzoccheri, & bisciola, a cake of figs, walnuts & raisins.

Duomo in Milan


I hope I gave you somewhat of an insight on the foods that come out of this region. During this month & my focus on the Lombardy, I’ll be posting recipes that I hope are new to you. Some will be traditional & some will be recipes that are influenced by the specialties of this region.
Either way, I hope you enjoy them.
Gustatela,
D I V A

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