Archive for December – 2011

Archive for December, 2011

Zabaglione con crema e frutti di bosco

By Adri | Filed in Dessert, Recipes

Zabaglione with Cream and Mixed Berries Christmas has come and gone, but the holidays are far from over. And that means you need another one or two desserts. By now lots of us want to keep it on the lighter side, so how about frutti di bosco topped with an orange scented zabaglione? Frutti di [… Read More]

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Adri posted on December 30, 2011
Ciao Marla, Thank you for the kind words. Oh, I do hope you find some Solerno liqueur. I am ...
Marla posted on December 30, 2011
Adri, this is just so gorgeous. The gold rimmed glass and plate are so elegant, but the curl of the ...
Adri posted on December 28, 2011
Ciao Mette, Oh give it a try. It really is well worth knowing how to make. However, don't be ...
Italian Notes posted on December 28, 2011
I've never actually tried to make Zabaglione, but I realise that's a big mistake. Thanks for the inspiration, Adri, and ...
Adri posted on December 27, 2011
Ciao Trisha, Thank you for the compliment. Actually pretty much everything looks wonderful in Dorothy Thorpe glassware! Her creations ...

Tags: arance rosse, Blood orange, frutti di bosco, Sabayon, Solerno, Zabaglione, zabaglione con crema, Zabaione

Poached Oranges with Solerno Liqueur

By Adri | Filed in Dessert, Recipes

This is the time of year for feasts, really big feasts, but even the grand gourmands among us need a respite. If you are looking for a light but elegant dessert to close your holiday meal, try this most typical Italian dessert. Poached oranges, chilled, served in their syrup and topped with candied orange peel [… Read More]

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Adri posted on December 22, 2011
Ciao Anthony, I am glad this one caught your eye. I love fruit for dessert. I love sugar anytime. ...
Anthony posted on December 22, 2011
This dish looks just too good. Yum

Tags: arance rosse, blood oranges, candied orange peel, Cointreau, Gran Marnier, poached oranges, Solerno, Triple Sec

Corzetti Stampati agli Spinaci con Gorgonzola

By Adri | Filed in Musings, Recipes

Spinach Corzetti with Gorgonzola Sauce This is Part 3 of a series, click HERE for Part 1, and click HERE for Part 2! Well, it is all about Christmas now, and that means special pasta dishes. In years past I have served filled pastas such as ravioli, caramelle, or sometimes tortellini, but this year I [… Read More]

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Adri posted on January 8, 2012
Happy New Year! Thank you so much for the compliment. I try to shoot the food to look ...
nursemyra posted on January 8, 2012
Your images of food are lovely
Adri posted on December 19, 2011
Cioa Mette, I just love them. The pasta is native to Liguria, and originally the stamps were designed after the ...
Italian Notes posted on December 19, 2011
I've never seen those stamps in Italy, but the result looks absolutely lovely.

Tags: Artisanal Pasta Tools, corzetti, corzetti stamp, corzetti stampati, Gorgonzola dolce, Gorgonzola sauce, La Serenissima Repubblica di Genova, Liguria, spinach pasta, spinaci, stamp, stampa, Terry Mirri

Croccante di Natale – Almond Brittle for Christmas

By Adri | Filed in Dessert, Personalities, Recipes

Croccante di Natale or Croccante di mandorle (Almond Brittle) is Abruzzo’s classic Christmas confection. You will find it in every Abruzzese home, on every dessert table and under every Christmas tree. My grandmother, Angela Barra Crocetti, made Croccante throughout the Christmas season. With the American holiday of Thanksgiving behind her, she went to work shelling [… Read More]

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Adri posted on December 18, 2011
Ciao Natty, Benvenuto! And thank you for the kind words. I am so glad you enjoy the photographs. I ...
Natty Netsuwan posted on December 18, 2011
Love your pictures! I saw the first picture on latimes.com.
Adri posted on December 16, 2011
Ciao Toni, Croccante sure is good, and it does seem to go awfully fast. Even Bart, who is not a ...
toni crocetti kellam posted on December 16, 2011
Well, is there a better treat than this? I fear that if I make this it will never leave my ...
Adri posted on December 15, 2011
Ciao Anthony, I figure this recipe has it all - nutritionists tell us that almonds are the ultimate snack food, the ...

Tags: Abruzzese, Abruzzo, almond brittle, Angela Barra Crocetti, Croccante, Croccante di mandorle, Croccante di Natale

Nancy Silverton’s Bittersweet Chocolate Cake

By Adri | Filed in Dessert, Personalities, Recipes

The Signature Chocolate Dessert from Osteria Mozza Give Americans a menu, and most will order the chocolate dessert. Last Thursday’s Los Angeles Times Food section showcased a chocolate dessert dressed to the nines, just in time for the holidays. From Los Angeles area chef Nancy Silverton of Osteria Mozza, comes a bittersweet chocolate fantasia – [… Read More]

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Adri posted on December 13, 2011
Hi Trisha, I'm glad this one caught your eye - it is a very special dessert. You will get a kick ...
Trisha Thomas posted on December 13, 2011
This looks heavenly!!! I was thinking of you today as I worked on a post about the Roman tradition of cooking ...
Adri posted on December 5, 2011
Ciao Domenica, Thanks so much for stopping by. And it is always great to meet another Pernigotti lover - so ...
domenicacooks posted on December 5, 2011
"a chocolate dessert dressed to the nines"--great description. And I agree that Pernigotti cocoa is the best. I love their ...
Adri posted on December 5, 2011
Ciao Mette, When I saw this one in the Times' Food section, I was pretty impressed. It is indeed an ...

Tags: bittersweet chocolate, bittersweet chocolate cake, cioccolati Perugini, high fat cocoa, LA Times, Los Angeles Times, Nancy Silverton, Osteria Mozza, Penzeys, Pernigotti, Scharffen Berger, Valrhona

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