Tag Archives: Di Stefano cheese

Dark Chocolate Strawberry Italian Cheesecake…Merry Christmas And Happy 2019!

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Christmas is coming and so the new year. I want to dedicate this scrumptious dessert to those who have supported my culinary adventures during the 2018! This cake is for you, for all of your support and passion for the authentic Italian food.

I’ve realized this dark chocolate strawberry Italian cheesecake by using some of my favorite products: flour type 00 Mulino Caputo, ricotta and mascarpone Di Stefano Cheese and strawberries in syrup Fabbri.

A huge thanks to:

Bertozzi America

Camp’oro Pasta

Colavita

Di Stefano Cheese

Fabbri 1905

Mulino Caputo

Mutti Pomodoro

Merry Christmas and Happy New Year from A Queen In The Kitchen!!!

Photo Credits: Ale Gambini-A Queen In The Kitchen

INGREDIENTS

For the pastry shell:

2 cups flour type 00

1 cup + 3 tbsp powdered sugar

2/3 cup unsalted butter

2 eggs

2 tsp vanilla baking powder

one pinch of salt

For the filling:

7 oz ricotta cheese

16 oz mascarpone cheese

6 tbsp granulated sugar

1 tsp vanilla extract

1 egg

1/2 cup dark chocolate chunks

strawberries (I’ve used jarred strawberries in syrup)

Rosemary sprigs, berries, gold leaf and powdered sugar to garnish

DIRECTIONS

Prepare the shell by working all the ingredients by hand until a soft dough form.

Grease a 9 inch springform cake pan.

Roll the dough between two layers of parchment paper then carefully place the dough into the pan, covering bottom and sides. Pinch with a fork the dough. Place it in the fridge.

Meanwhile prepare the filling by mixing ricotta and mascarpone until blended. Add the sugar and continue to mix. Add vanilla extract and the egg. Mix thoroughly until a silky cream form.

Remove the cake pan from the fridge, spread half of the cream over the bottom of the pastry shell. Garnish with strawberries and chocolate chunks. Cover with the remaining cream and sprinkle with more chocolate chunks.

Bake in a preheated oven at 350F degrees for 45 minutes.

Allow to cool and set in its pan on a wire rack.

Garnish with rosemary sprigs, berries, gold leaf and dust with powdered sugar.

Tiramisù Truffles

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Tiramisù truffles are an eggless version of the authentic Italian Tiramisù, very simple to make and great for any occasion. Recently I made these mouthwatering truffles during the TV show Taste of Sunrise hosted by Mary Winners on CCN Sunrise and it was a HIT!

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When it comes to Tiramisù, remember to use only SAVOIARDI (Italian crispy ladyfingers) and the best quality ingredients. I personally used Di Stefano cheese mascarpone and it worked beautifully.

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You’ll be amazed by their incredible velvety texture. These tiramisu truffles will completely melt in your mouth.

 

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Photo Ale Gambini – A Queen In The Kitchen

INGREDIENTS

16 savoiardi (Italian ladyfingers)

tablespoons powdered sugar

8 ounces mascarpone cheese, room temperature

1 shot espresso coffee

cocoa powder, to dust

DIRECTIONS

In a food processor, pulverize the savoiardi. Set aside.

In a large bowl, combine mascarpone cheese and powdered sugar. Blend in the espresso then add the savoiardi and mix thoroughly. Cover the bowl with plastic wrap and place in the fridge for 30 minutes.

Shape the mixture into 1-inch balls then roll them into cocoa powder.

Store tiramisu truffles in an airtight container in the fridge.

Remove from fridge 10 minutes before serving.

Taste Of Italy

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Taste of Italy is back this Saturday, October 14th, in Downtown Los Angeles. I’m delighted to announce that A Queen In The Kitchen and I Love Italian Food will attend L.A.’s premiere Italian food & wine event that features over 35 fine restaurants, 100 wines, chef demonstrations and live entertainment to benefit the Italian American Museum of Los Angeles IAMLA.

TOI 2016_photographer Taso Papadakis299

Taste of Italy brings the diversity of Italian cuisine to Los Angeles, showcasing the region’s top restaurants, and award-winning wineries, as well as live entertainment, chef demonstrations, and celebrity guests.

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Participants will include: Drago Centro, Angelini Osteria, Il Fornaio, Di Stefano Cheese, Valentino, Prova Pizzeria, Celestino, Grom, Il Fornaio, Urbani Truffles, Nerano, Prosciutto di Parma, and Black Market Gelato, the U.S. finalist of the Gelato World Tour.

 

For tickets and info please visit  www.italianhall.org/TOI 

….and remember to use the special coupon codes:
ILOVE5 – $5 OFF General Admission *NO DISCOUNT AT THE DOOR
ILOVE20 – $20 OFF Premiere Admission  *NO DISCOUNT AT THE DOOR

About the Italian American Museum of Los Angeles and the Historic Italian Hall Foundation

The Italian American Museum of Los Angeles documents the history and continuing contributions of Italian Americans and Italians to Southern California and the nation. Featuring interactive exhibits and educational programming, the Italian American Museum provides visitors of all ages and origins a meaningful understanding of the complex, multi-cultural fabric of the United States. The Museum is open Tuesday to Sunday 10 am to 3 pm. The Historic Italian Hall Foundation is a 501 (c)3 charitable organization dedicated to supporting the Museum and the continued preservation efforts of the building in which it is located, the Italian Hall, the oldest remaining structure from the city’s historic little Italy, built in 1908.

Photo and content courtesy of IAMLA

Torta Pasqualina (Ligurian Easter Pie)

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Torta Pasqualina is an Italian savory pie filled with chard or spinach, eggs and ricotta. This is one of Liguria’s iconic dishes  but is prepared throughout the country during the Easter celebrations. The original Pasqualina pie calls for 33 layers of thin dough to represent the 33 years of Jesus.

This is one of the recipes I’ve shared with my foodie students during the Primavera! cooking class at the Italian Cultural Institute of Los Angeles. For this delicious savory pie, I’ve used the outstanding Di Stefano Cheese ricotta, because Italian cuisine is all about the freshest and finest ingredients.

Buona Pasqua …Happy Easter!

Photo by Maurizio “OttO” De Togni

Yields : 8 servings

Difficulty : easy

Prep Time : 20 min.

Cook Time : 30 min.

 

INGREDIENTS

1 garlic clove

2 tablespoons unsalted butter

1 lb spinach, cooked and chopped

1 egg

10 oz ricotta cheese

½ cup Parmigiano Reggiano

salt and pepper, to taste

2 puff pastry frozen sheets, thawed

3 eggs

1 egg yolk, to brush

 

DIRECTIONS

Preheat oven at 350 F degrees.

In a large skillet, sauté the garlic clove with butter until golden, then add the spinach and cook for a couple of minutes. Allow to cool.

In a medium bowl, mix together ricotta, Parmigiano Reggiano, the spinach and 1 egg until well blended. Adjust the taste with salt and pepper if necessary.

Line a 9 inch pie pan with parchment paper.

Roll the thawed puff pastry on a slightly floured work surface then move the puff pastry into the pie pan, trim the excess of puff pastry from the edges with a knife, pinch the pastry with a fork.

Spread evenly the filling into the puff pastry.

With the back of a dinner spoon, make 3 marks into the filling then fill the marks with the eggs.

Lay over the other puff pastry sheet, pinch the edges to seal the pie.

Brush the puff pastry with one beaten egg yolk.

Bake for 35 minutes.

Allow to cool a bit in its pan before serving.

Primavera! Cooking Class at IIC Los Angeles

The Spring has sprung and that’s what happened during my cooking class PRIMAVERA! I prepared with my class a delicious menu inspired by the Spring seasonal produce and the excellent quality of authentic Italian products (Riso Acquerello and Di Stefano Cheese).

Thanks to Lingua Viva, Istituto Italiano Di Cultura Los Angeles, Riso Acquerello, Di Stefano Cheese, Bertozzi America for supporting #aqueeninthekitchen and the #authenticitalianfood.
IMG_2365.jpgAll photos courtesy of Maurizio “OttO” De Togni

Primavera! Cooking Class

Let’s celebrate the Spring with my upcoming cooking class at the Istituto Italiano di Cultura Los Angeles .

Join me for a fun, healthy and delicious cooking class with organic Spring produce and the finest Italian products (Parmigiano Reggiano Bertozzi, Riso Acquerello, Di Stefano Cheese).

Saturday, March 18, 2017
10:30 AM – 1 PM
Italian Cultural Institute
1023 Hilgard Avenue – LA 90024
Space is limited! RSVP required
please call 310-824-7408 or email to classes.iicla@esteri.it to register 

 

Eat well, be happy!

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