Authors: Gabriele Corcos
Extra Virgin (37 page)
MASCARPONE AND AMARETTI CUPS
TAZZINE DI MASCARPONE E AMARETTI
SERVES 6
D:
We developed this recipe for a grown-ups’ party as a simplified twist on
Tiramisù
. It’s all the pleasure of cookies and mascarpone cream without the added buzz of espresso. The single dose of sweet dairy thickness with the almondy crunch of the amaretti cookies is irresistible. Another reason it’s a great party dessert? You can make it in advance and keep it refrigerated for 1 day.
3 large eggs, separated
4 tablespoons sugar
8 ounces mascarpone
Pinch of salt
1½ cups roughly crumbled amaretti cookies
½ shot (¾ ounce) brandy
Dash of unsweetened cocoa powder, plus more for garnish
Shaved dark chocolate, for garnish
Fresh seasonal berries, for garnish
Fresh mint sprigs, for garnish
In a medium bowl, beat the egg yolks and 2 tablespoons of the sugar until the texture is creamy.
In a separate medium bowl, work the mascarpone with a wooden spoon until all the lumps are eliminated. Add the mascarpone to the egg yolk mixture and mix well.
In a third medium bowl, beat the the egg whites, salt, and remaining 2 tablespoons of sugar until the whites are somewhat firm and form stiff peaks. Fold the egg white mixture into the mascarpone mixture, one ladle at a time, spooning from the bottom to the top, until fully incorporated. The resulting cream should be rich, yet soft and fluffy.
In a fourth medium bowl, combine the crumbled cookies and brandy. Stir until just softened but not soggy, then stir in the cocoa powder. Divide the cookie mixture among 6 glasses.
Fill a piping bag with the mascarpone cream and pipe the cream into each glass. Top with a sprinkle of cocoa powder and shaved dark chocolate. Garnish with berries and a sprig of mint.
IMPORTANTE!
For a rustic feel, serve this in cappuccino cups. For a fancier presentation, it looks great in martini glasses.
Roasted Peaches with Amaretti Filling
ROASTED PEACHES
with amaretti filling
PESCHE GRIGLIATE CON RIPIENO DI AMARETTI
SERVES 6
This summery delectable is great on barbecue days. The caramelized outer layer of sugar from grilling the peaches, plus the cookies and liqueur, with that grace note of chocolate, makes for a wonderful flavor combination.
6 peaches, halved and pitted
¾ cup crumbled amaretti cookies
1 tablespoon unsweetened cocoa powder
¼ cup amaretto liqueur
Preheat a grill to medium-high heat, or prepare a charcoal grill until the coals are bright red.
Place the peaches cut-side down on the grill and grill for 3 minutes, until golden and slightly charred. Turn them over and cook for another 3 minutes, until softened. Remove from the grill and let cool.
In a medium bowl, combine the cookie crumbs, cocoa powder, and amaretto and toss well. Shape the cookie crumbles into 12 balls. Place 1 ball in the center of each half peach. Serve warm.
LEMON SORBET
SORBETTO LIMONE
MAKES 1 QUART
We get a lot of use out of our ice cream machine every summer. If you have one too, try our lemon sorbet, which uses our homemade
Limoncello
. One of life’s great refreshers, sorbet is not only a great meal-ending palate cleanser, but can also be a wonderful way to introduce children to a sweet, cold fruit-flavored treat that isn’t ice cream. On a hot day, the silky texture and sharp lemony taste of this sorbet is simply blissful.
1 cup sugar
2 teaspoons grated lemon zest
1 cup lemon juice (from about 6 lemons)
3 tablespoons
Limoncello
or store-bought
In a medium saucepan, combine 1 cup water, the sugar, and lemon zest and stir over medium heat until the sugar has dissolved. Add 1½ cups cold water, the lemon juice, and the Limoncello. Transfer to a plastic container, cover with a lid, and refrigerate until chilled, about 2 hours.
Using an ice cream maker, freeze the cold lemon mixture according to the manufacturer’s directions, until the sorbet has a soft-serve consistency. Transfer to a plastic lidded container and freeze until firm, about 3 hours.
Serve in small bowls or parfait cups.
FRUIT SALAD
MACEDONIA
SERVES 4–6
D:
One way to get kids to eat fruit is to just call fruit a dessert!
G:
No kidding. My brother and I never perceived of a macedonia as fruit. It always felt like a treat. But there’s method behind it: if you add a touch of sugar and allow it to pull juices out of the fruit while it sits in the fridge, the nectar it creates at the bottom is just fantastic.
D:
It’s a great way to use up whatever fruit is still lying around, that half apple, or slightly overripe banana. They add interesting textures along with the berries. So think of the ingredients below as a guideline, and come up with your own fruit combos!
1 pound strawberries, quartered
1 pint blueberries
1 pint blackberries
1 pint raspberries
Juice of 3 oranges
Juice of 1 lemon
2 tablespoons sugar (optional)
Handful of fresh mint leaves, chopped
In a large bowl, combine the strawberries, blueberries, blackberries, raspberries, orange juice, lemon juice, sugar (if using), and mint. Cover with plastic wrap and refrigerate for 3 hours.
Serve in small bowls.
D:
Highly trained mixologists may be all the rage in today’s trendy bars and restaurants, but we think it’s important to know that you don’t need a fully stocked bar or a degree in aroma extraction and ice management to be able to enjoy the occasional refreshing mixed beverage. Having a few essential liquors and ingredients on hand though, can go a long way toward making that special something to entertain dinner guests, or to kick off a sexy, romantic evening or enjoy a languid weekend afternoon.
G:
That’s why we kept this section to a handful of what we consider indispensable pleasure-stirrers, primarily Italian or South American in origin. We’re big fans of citrusy concoctions with some muddled fruit element, and maybe a touch of sweetness. If we’re making one of these drinks, however, we’re not likely to move to a different alcohol, such as red wine. If we have a
Caipirinha
before dinner because we think its flavors go so well with the menu, we’ll maybe follow it up with one more during the meal. We’re not inclined to mix.
D:
Above all, we believe a cocktail should be happy-making, whether it comes before or after the food. So we hope that with these delicious creations you get that tinge of elegant, grown-up fun we all need sometimes.
LIMONCELLO
MAKES 3 LITERS
D:
I’ll never forget sipping on homemade limoncello for the first time. It was before I met Gabriele, on a trip to the south of Italy. What a treat: icy, fresh-tasting, and the ideal lemony palate cleanser after a summer meal.
