Buongiorno!!
The past few weeks in Italy have been absolutely incredible. From exploring the
museums and piazzas to marketing for fresh fish and bread, it has been
amazingl. And of course, I am learning so much. Today I’m excited to share with
you all of the sweets that I’ve been making here at cooking school in Florence.
Buon Appetito!
Cantuccini
(Almond Biscotti)
Biscotti
means twice baked, referring to the way that the cantuccini is prepared. It is
a very sticky dough that is shape into a loaf, baked and then cut into strips. They
are very crunchy and the almonds add a wonderful flavor, they are served here
in Italy with a cup of Vin Santo for dipping.
Soft
Cantuccini Dessert
I
would dare say this a new take on cookies n crème. Why? Well, I’ll tell you!
These dessert is made up of a Bavarian Cream that has some cantuccini in the
cream. It is filled with a Vin Santo gelatin and is topped with a foam made
with cream, cantuccini and Vin Santo. It is then decorated with pieces of
caramelized cantuccini. This one of my favorite sweets that we’ve made.
Soy
Lecithin Cookies
I
know, I know, soy lecithin? But, we want to know how to cook with all of the
different products out there right? So if you want to enjoy a sweet treat but
are watching the old cholesterol, this is the cookie for you! It is soft and
has a slightly nutty taste, we served them with fig jam.
Sebadas
Oh,
where to begin. These were so good, I could have eaten the whole tray. But I
kept my dignity intact and just had three. These are a traditional dish from
Sardinia. It is pasta dough that is shaped like a ravioli and filled with a
pecorino, lemon filling and then fried. Yes, fried. We then topped with an
assortment of honeys.
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