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Torta Caprese (Flourless Chocolate Cake)

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Torta Caprese is a traditional Italian cake from the beautiful Island of Capri.
This is a very tasty and special cake because made with almond meal and chocolate, so it could be enjoyed by gluten intolerant people.
The texture is amazingly moist and rich with a delicate twist of Sorrento’s Limoncello.
This cake is also known as one of history’s most fortunate mistakes. In the 1920 an Italian baker was preparing an almond cake for three American gangsters in the Island of Capri, he forgot to put the flour into the dough, but the result was a delicious cake.

Buon Appetito!!!

 

INGREDIENTS

11 oz almond meal
10 oz dark chocolate
7 oz granulated sugar
2 sticks unsalted butter, softened
5 eggs, separated
1 tablespoon vanilla extract
1/2 shot of Limoncello
powdered sugar, for dusting

DIRECTIONS

Preheat the oven at 350 F degrees.
Grease with butter and flour or baking spray a 9 inch cake pan, set aside.
With a hand or stand mixer, beat the butter and half of the sugar until creamy.
Add the egg yolks (one at the time) and mix until well incorporated.
Melt the chocolate at Bain Marie or in the microwave, allow to cool then fold it into the butter mixture.
Add the vanilla extract, the Limoncello and then the almond meal.
In a different bowl, whip the egg whites with the remain sugar at stiff peaks.
Fold little by little the whipped white eggs into the mixture.
Pour the cake batter into the pan and bake for 45 minutes.                                                Allow the cake cool completely in its pan. Dust with powdered sugar before serving.

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A Queen In The Kitchen : Light Tiramisù

Tiramisù, the king of Italian desserts, is undoubtedly one of the favorite desserts throughout the globe. In this episode of A Queen In The Kitchen. I’ll show you how to prepare a lighter but equally delicious version of  Tiramisù, so put your apron on and follow my step-by-step video recipe.

A Queen In The Kitchen Online Food Program is available on You Tube and Vimeo.

…don’t forget to subscribe to A Queen In The Kitchen You Tube Channel (it’s free!).

Buon Appetito!

 

INGREDIENTS


DIRECTIONS

Drain the fresh ricotta until all the water is gone, then place it in a bowl and cream with the help of a fork.

Add the sugar and mix until well blended.

Fill a small bowl with milk then add cocoa powder (according to your own taste) and mix thoroughly.

Assemble the tiramisù in 6 small glass dishes or ramekins by placing a layer of savoiardi (previously dipped briefly in the milk and cocoa powder mixture) on the bottom of each containers, cover the top of savoiardi  with ricotta cream, add some chocolate chips. Make a second layer of savoiardi, cover with ricotta mixture and dust with cocoa powder.

Chill in the fridge for one hour before serving.

Credits:
Ale Gambini (Host, Chef, Author)
Maurizio OTTO De Togni (Executive Producer, Music, Photo)
Mirko “Mirakle” Urania (Director, Video Maker, Editor, Photo)
Produced by: BreadLoveAndDreams and SuperOttO Publishing
Copyright © 2017. All Rights Reserved.

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A Queen In The Kitchen : Lasagne Della Nonna (Authentic Italian Lasagna)…Happy 4th Of July!!!

Who doesn’t love Lasagne? Yes Lasagne, because that’s how we Italians call this dish. When we say Lasagne, we commonly refer to the Lasagne alla Bolognese, made with wide hand rolled flat egg pasta and meat sauce. This heavenly primo piatto (first dish) originated in the city of Bologna (Emilia Romagna), is one of the staple of the Italian cuisine throughout the globe.

Let’s celebrate July 4th by preparing the authentic Italian lasagna, the one and only  made with just 4 ingredients : lasagne (rolled flat egg pasta), ragú (meat sauce), besciamella (Bechamél sauce) and Parmigiano Reggiano cheese.

I’m so in love with Lasagne that I’ve dedicated the cover of my very first cookbook A Queen In The Kitchen to them.

Watch the new episode of A Queen In The Kitchen and learn how to make my Nonna Fernanda’s Lasagne alla Bolognese.

A Queen In The Kitchen Online Food Program is available on You Tube and Vimeo.

…don’t forget to subscribe to A Queen In The Kitchen You Tube Channel (it’s free!).

Buon Appetito!

 

 

Credits:
Ale Gambini (Host, Chef, Author)
Maurizio OTTO De Togni (Executive Producer, Music, Photo)
Mirko “Mirakle” Urania (Director, Video Maker, Editor, Photo)
Produced by: BreadLoveAndDreams and SuperOttO Publishing
Copyright © 2017. All Rights Reserved.

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BUY IT ON :

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White Grapefruit Tiramisù….Welcome Summer!

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I’m welcoming the summer 2017 with a tangy version of the classic Tiramisù. This recipe works great with any citrus fruits (grapefruits, lemons, limes) or with Limoncello, the lemon liqueur originated from Sorrento (Almafi coast). This dessert is a great idea for entertaining your guests on a warm summer night and remember, it will taste even better if prepared one day ahead.

Have a boost of vitamin C and a splash of summer with the white grapefruit Tiramisù.

Buon Appetito!

Photo by Ale Gambini – A Queen In The Kitchen

Servings : 6

Difficulty : easy

Prep Time : 20 min. plus 2 hours chilling in the fridge

 

INGREDIENTS

1 white grapefruit

2 eggs, separated

7 tablespoons caster sugar

8 ounces fresh mascarpone cheese

3/4 cup heavy whipping cream

1 cup water

7 ounces savoiardi (Italian ladyfingers)

 

DIRECTIONS

Wash, dry and grate half of the peel of the white grapefruit, then squeeze out the juice of the whole grapefruit. Set aside.

In a large mixing bowl beat the egg yolks and 5 tablespoons of sugar with a hand mixer until creamy.

Add the mascarpone cheese and continue to beat until incorporated.

In a second mixing bowl, whip the egg whites until stiff then gently fold into the mascarpone cream.

In a third mixing bowl, whip the chilled heavy whipping cream until stiff then fold into the mascarpone cream.

Stir in the grated grapefruit peel.

Pour the grapefruit juice and 1 cup of water into a rim soup plate, add the remaining 2 tablespoons of sugar and stir until dissolved.

Spoon the bottom of a baking dish with a little amount of the mascarpone cream.

Dip briefly the ladyfingers (one at the time) into the grapefruit and water mixture, then squeeze out the excess of liquid.

Make a layer of dipped ladyfingers into the baking dish then spoon evenly half of the mascarpone cream over the ladyfingers.

Make another layer of dipped ladyfingers, spoon evenly the remaining mascarpone cream over the ladyfingers.

Cover the grapefruit tiramisu’ tightly with cling wrap and allow to rest in the fridge at least 2 hours before serving.

Serve garnished with grapefruit slices.

A Queen In The Kitchen Online Food Program

Get inspired by A Queen In The Kitchen online food program, and learn how to prepare authentic healthy Italian dishes (Ragu’, Meatballs, Bruschetta…). Step by step, easy to follow video recipes suitable for all levels home cooks, food enthusiasts and Italian food lovers.

A Queen In The Kitchen Online Food Program is available on You Tube and Vimeo.

…don’t forget to subscribe to A Queen In The Kitchen You Tube Channel (it’s free!).

Buon Appetito!

 

 

Credits:
Ale Gambini (Host, Chef, Author)
Maurizio OTTO De Togni (Executive Producer, Music, Photo)
Mirko “Mirakle” Urania (Director, Video Maker, Editor, Photo)
Produced by: BreadLoveAndDreams and SuperOttO Publishing
Copyright © 2017. All Rights Reserved.

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BUY IT ON :

buy4

Coconut Sicilian Granita

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Granita is a traditional semi-frozen Italian dessert from the ravishing Island of Sicily. The Sicilian granita is usually prepared with water, sugar, fruit juice ( lemon, orange, mandarin ) or other ingredients such as almonds, pistachios, coffee, cocoa, coconut or jasmine. It is traditionally served in a transparent glass and accompanied by the typical brioche col tuppo, an oval-shaped bread topped with a hemispherical ball (tuppo). During the Arab rule in Sicily, the Arabs introduced on the Island the ancestor of the granita : the sherbet, an iced drink flavored with fruit juice or rose water. Afterwards the Sicilians developed the sherbet recipe collecting the snow on Mount Etna, Mountains Peloritani, Iblei and Nebrodi on the nivieri, (stone buildings erected over natural or artificial caves) and using the collected ice covered with fruit syrups or flowers as a refreshing treat during the Summer. Since 2012, in the beautiful city of Acireale (Sicily), takes place the Nivarata a festival dedicated to “the rite of Granita Siciliana”. This festival has been named after theNivaroli, the people that in the past were in charge of collecting the snow.

Buon Appetito!

 

Photo by Ale Gambini – A Queen In The Kitchen

INGREDIENTS

1 cup caster sugar

1  1.4 cups spring water

2 cups coconut milk

2 teaspoons rose water

chopped pistachios, for garnish

DIRECTIONS

In a medium sauce pan, put the water and the sugar and cook at low heat until the sugar dissolves. Allow to cool completely.

Transfer the cooled water and sugar mixture into a pitcher or a quart measuring cup then add the coconut milk and the rose water. Stir well.

Pour the mixture into an ice cream maker and churn for about 20 minutes.

Serve right away in transparent glasses, sprinkled with chopped pistachios on top.