Scicolone, Michele La Dolce Vita

ISBN 13: 9780060955601

La Dolce Vita

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9780060955601: La Dolce Vita

This divine cookbook includes 170 recipes for favorite Italian desserts--simple sweets served both at home and in trattorias and cafes throughout Italy. More than two dozen cookie recipes include almond-laced Biscotti di Prato, the classic sesame cookie Biscotti Regina, and lemony butter rings. Flaky tarts are filled with everything from fruit jams and Arborio rice to sweet berries and lemon and chocolate. Refreshing, delicate Italian ice are intensely flavored with mint, sparkling white wine and peaches, and raspberries.

To round out this scrumptious collection, Michele Scicolone has included recipes for simple fruit and cheese desserts, dessert sauces, explanations of Italian dessert wines and after dinner digestivi--and, of course, how to brew a perfect cup of Italian coffee. This irresistible cookbook is sure to delight everyone, even those with the most discerning sweet tooth.

"synopsis" may belong to another edition of this title.

About the Author:

Michele Scicolone teaches at cooking schools around the country, including De Gustibus at Macy's and Draeger's. She has written for the New York Times, Gourmet, and the Washington Post, and has appeared on the CBS Morning Show, Good Morning America, and Cooking Live, which she has hosted on several occasions.

Excerpt. © Reprinted by permission. All rights reserved.:

Biscotti Glassata con Cioccolata
Chocolate-Glazed Chocolate Biscotti

Makes 4 dozen

6 ounces semisweet chocolate
5 tablespoons plus 1teaspoon unsalted butter
2 1/3 cups all-purpose flour
2 teaspoons baking powder
3 large eggs, at room temperature
2/3 cup sugar
1 teaspoon vanilla extract
2 cups toasted walnuts

Glaze

6 ounces semisweet chocolate
2 tablespoons unsalted butter

1. Preheat the oven to 300*F. Butter and flour a large baking sheet.

2. Place the chocolate and butter in a small bowl set over a saucepan of warm water, and heat over low heat until softened. Remove from the heat and stir until smooth. Let cool.

3. Combine the flour and baking powder.

4. In a large bowl, beat the eggs, sugar, and vanilla until light. Stir in the cooled chocolate mixture. Stir in the flour mixture and the nuts.

5. Divide the dough in half. Shape the dough into two 14- by 2-inch logs on the prepared baking sheet, spacing the logs 4 inches apart. Smooth the tops and sides with a rubber spatula. Bake for 35 minutes, or until the logs are firm when pressed in the center. Let cool for 10 minutes. Do not turn off the oven.

6. Slide the logs onto a cutting board. With a large heavy knife, cut each log diagonally into 1/2-inch slices. Stand the slices on the baking sheet. Bake for 15 minutes, or until crisp. Transfer to wire racks to cool completely.

7. To make the glaze: Place the chocolate and butter in a small saucepan set over warm water, and heat over low heat until softened. Remove from the heat and stir until smooth. With a small knife, spread the glaze thinly over one side of each cookie. Place on a rack and let stand until the chocolate is set. Store in a cool place.

Torta Gianduja
Chocolate Hazelnut Cake

Serves 8 to 10

In Piedmont, the combination of hazelnuts and chocolate is called gianduja. The combination of flavors is very popular and it appears in candies, ice cream, puddings, and cakes.

This version of gianduja cake is a favorite. As it bakes, the cake forms a firm, crusty surface while the inside remains moist and fudgy. The glaze is not essential since the cake is so rich, but it does make it look quite elegant.

8 tablespoons (1 stick) unsalted butter, softened
1 cup sugar
5 large eggs, separated
6 ounces semisweet chocolate, melted and cooled
11/2 cups hazelnuts, toasted, skinned, and finely chopped
1/4 teaspoon salt

Glaze

6 ounces semisweet chocolate
2 tablespoons unsalted butter
2 tablespoons toasted, skinned, and finely chopped hazelnuts

1. Preheat the oven to 350*F. Butter a 9- by 2-inch round cake pan.

2. In a large bowl, beat the butter with an electric mixer at medium speed until light and fluffy. Gradually beat in the sugar. Add the egg yolks and beat until smooth. Stir in the melted chocolate and hazelnuts.

3. In another large bowl, with clean beaters, beat the egg whites and salt on medium speed until foamy. Increase the speed to high and beat until soft peaks form. Gently fold a large spoonful of the whites into the chocolate mixture to lighten it. Then gradually fold in the remainder.

4. Scrape the batter into the prepared pan. Shake the pan gently to level the surface. Bake for 55 to 60 minutes, or until the cake is firm around the edge but slightly moist in the center. Let cool for 15 minutes on a wire rack. Then unmold the cake onto a rack, invert onto another rack, and let cool right side up.

5. To make the glaze: Break the chocolate into pieces and place it in a small heatproof bowl. Add the butter and place the bowl over a saucepan of simmering water. Heat over low heat until the chocolate is softened. Remove from the heat and stir until smooth.

6. Cut four narrow strips of wax paper and place them around the edges of a cake plate. Center the cake on the plate. Pour the glaze on top of the cake, and, with a long metal spatula, spread the chocolate over the top of the cake, allowing a small amount to drip over the sides. Smooth the sides with the spatula. Sprinkle the chopped nuts around the edge of the cake. Carefully remove the wax paper. Let stand in a cool place until the glaze is set.

7. Serve at room temperature. Store in the refrigerator.

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