Amaretti Chocolate Cake

Enjoy after lunch or dinner with a glass of Tacinaia Vin Santo.

Servings: 4 | Preparation Time: 15min | Cooking Time: 35min

Ingredients:
Non-stick cooking spray
3/4 cup bittersweet chocolate or semisweet chocolate chips
1 cup slivered almonds
1 cup Chiostro "Chef d'Italia" Amaretti 
1 stick (1/2 cup) unsalted butter, room temperature
2/3 cup sugar
2 teaspoons grated orange peel
4 large eggs
Unsweetened cocoa powder, for sifting

Instructions:
1. Preheat the oven to 180C.
2. Spray a 9-inch pan the nonstick spray and refrigerate.
3. Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute.
4. Combine the almonds and Amaretti in processor. Pulse until the almonds and cookies are finely ground.
5. Transfer the nut mixture to a medium bowl. Add the butter and sugar to the processor and blend until creamy and smooth. Add the grated orange peel and pulse briefly, until incorporated.
6. Add the eggs 1 at a time. Blend until the eggs are incorporated. Clean the sides of the mixing bowl and blend again. Add the nut mixture and melted chocolate. Pulse until blended. Clean the sides of the bowl. Blend again.
7. Pour the batter into the prepared pan. Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes.
8. Cool the cake in the pan for 15 minutes. Transfer the cake to a platter. Sift the cocoa powder over and serve.

Source: Food Network

February 18, 2019 by Il Providore (Main Login)

Ham, Fontina & Rosemary Risotto

Servings: 4 | Preparation Time: 20min | Cooking Time: 35min

Ingredients:
90ml Labbate DOP Extra Virgin Olive Oil, plus extra to serve
1 onion, finely chopped
1 garlic clove, crushed
200g ham off the bone, finely chopped
2 tbsp finely chopped rosemary
500g Riso Margherita Vialone Nano 
1.5L hot chicken stock 
100g Fontina, diced
50g parmesan, finely grated
1 cup flat-leaf parsley, coarsely chopped (loosely packed)

Instructions:
1. Heat half the oil in a frying pan over medium heat, add onion and garlic, stir occasionally until translucent (5-7 minutes), add ham and rosemary, cook until tender (3-5 minutes), then set aside.
2. Heat remaining oil in a saucepan over medium heat, add rice and stir until rice is too hot to touch, but not coloured (2-4 minutes).
3. Bring stock to the boil, pour over rice, season to taste, stir to combine. Cover the mixture, reduce the heat to low and cook without stirring (15-20 minutes). Extra stock can be added as necessary.
3. Add Fontina, parmesan and ham mixture, stir well until cheese melts and mixture is creamy (1-2 minutes). Season to taste, stir through parsley and serve hot, drizzled with olive oil.

Source: Gourmet Traveller

February 18, 2019 by Il Providore (Main Login)

Baked Ricotta Cakes

Servings: 8 | Preparation Time: 20min | Cooking Time: 1hr 10min

Ingredients:
1kg ricotta
400g caster sugar
5 eggs
2 egg yolks
1 tbsp plain flour
1 lemon, finely grated rind only
1 tsp vanilla extract
Vin Santo-Soaked Fruit:
400g mixed dried fruit, such as blood plums, cherries, cranberries and apricots
375ml Tacinaia Vin Santo del Chianti DOC
110g (½ cup) white sugar
Amaretti Crust:
200g Cabrioni "Primi Amori" Biscuits
50g Chiostro "Chef d'Italia" Amaretti
2 tbsp caster sugar
90g butter, melted

Instructions:
1. For Vin Santo-soaked fruit, place dried fruit in a heatproof bowl. Combine wine and sugar in a small saucepan, bring to the boil, then pour over fruit and stand until plump (6hrs-overnight).
2. Place 250ml soaking liquid into a small saucepan and cook over high heat until syrupy (10-12 minutes). Set aside. Drain reserved fruit (discard liquid) and set aside.
3. For amaretti crust, preheat oven to 170C. Process biscuits and sugar in a food processor until finely ground, add butter and process until combined. 
4. Divide among eight 10cm-diameter buttered and baking paper-lined springform pans. Press evenly into base, then bake until crisp (10-15 minutes). Remove from oven, set aside. Reduce heat to 125C.
5. Meanwhile, process ricotta and sugar in a food processor until smooth. With motor running, add eggs, yolks, flour, rind and vanilla extract and process until smooth. Divide among moulds, filling to 1cm below tops (there may be mixture left over). 
6. Bake until set (35-40 minutes). Cool completely and refrigerate before turning out. Serve with Vin Santo-soaked fruit and syrup.

Source: Gourmet Traveller

 

February 08, 2019 by Il Providore (Main Login)

Tiramisu Hearts

Enjoy after dinner with a glass of Tacinaia Vin Santo.

Makes: 24 | Preparation & Cooking Time: 1 - 2 hours | Medium

Ingredients:
2 14cm × 20cm ready-made sponge cakes
1 tbsp Caffè Paranà Coffee Ground
60ml (¼ cup) boiling water
2 tbsp coffee liqueur
100g dark chocolate, chopped
2 tbsp shaved Oliviero Hand Wrapped Chocolate
Filling
1 large egg
2 tbsp icing sugar
1 tsp natural vanilla extract
150g mascarpone cheese
60ml (¼ cup) cream, whipped to soft peaks
50g D.Barbero Torroncini Almond Bag

Method
1. Grease and line the base and sides of a 20cm × 30cm baking tin with baking paper. Line a baking tray with baking paper.
2. Cut each cake horizontally into three 8mm layers. Combine the coffee, boiling water and liqueur in a small bowl. Set aside to cool. Brush each of the layers with the coffee mixture.
3. To make the filling, beat the egg, sugar and vanilla in a bowl using electric beaters until pale and creamy. Fold in the mascarpone, cream and Torroncini.
4. Place one layer of sponge in the prepared tin and spread with one-third of the filling. Repeat with the remaining sponge and filling. Place in the freezer for 40 to 50 minutes, or until firm. Use a 4cm heart-shaped cutter to cut out 24 hearts.
5. Melt the chocolate in a heatproof bowl over a saucepan of simmering water. Stir until the chocolate has melted.
6. Pour onto the prepared tray. Spread to a thickness of 2mm with a spatula. Allow to set before cutting out 24 heart shapes with the cutter.
7. Transfer the chocolate hearts to a wire rack and shave chocolate over half. Refrigerate until needed.

- Source: Good Food

 

January 30, 2019 by Il Providore (Main Login)

Spaghetti Carbonara With Truffle Oil

Serves: 2 | Preparation & Cooking Time: 25 min | Easy

Ingredients: 
1 tbsp Villa Sibianna Extra Virgin Olive Oil
150g pancetta, finely chopped
1 garlic clove, crushed
200g Pastificio Venturino Spaghetti
4 quality egg yolks
50g Parmesan finely grated
Tartuflanghe Extra Virgin Olive Oil with White Truffle

Instructions:
1. Heat the oil gently in a large, shallow pan. Fry the pancetta and garlic for 10 mins, or until the meat is golden and crisp. Remove and discard the garlic clove, then turn off the heat.
2. Bring a large pan of salted water to a simmer and cook the pasta until it’s al dente. 
3. Meanwhile, whisk 2 egg yolks in a small bowl with a pinch of salt.
4. Using kitchen tongs, lift the pasta from the water and place in the pancetta pan along with any dripping water. Use a wooden spoon to stir it into the rendered fat.*
5. Working quickly, tip the beaten yolks in with the pasta and stir vigorously. Rinse the yolk bowl out with a little more pasta water and pour that in too. Add most of the parmesan and beat again.**
7. Season with a couple of pinches of ground black pepper and taste for salt.
8. Transfer the pasta to serving dishes, scatter over the remaining parmesan and nestle the last two egg yolks on top. Season them with some salt and pepper, and drizzle over the truffle oil just before serving.

Notes:
* If the pan looks dry, add a small ladleful of pasta water and mix it in. Keep adding until you see a little pasta water at the bottom of the pan.
**If at any time it’s becoming claggy or starting to scramble, pour in a little more water. If you’ve added too much, stir the pasta over the lowest heat for a few moments. You’re aiming for a smooth sauce that is the consistency of double cream. Season with a couple of pinches of ground black pepper and taste for salt.

- BBC Good Food

January 24, 2019 by Il Providore (Main Login)

La Befana - An Italian Christmas Tradition!

Originating from the word ‘Epiphany’, “La Befana” is celebrated on the 6th of January. The legend is that on the 12th night of Christmas (January 5th) the Three Wise Men began their journey to find baby Jesus. During their quest they stopped at an old lady's house, asking her if she knew where Jesus may be.
The Three Wise Men asked La Befana to help them find the baby Jesus, but she declined stating that 'she had too much house work to do'. She later changed her mind and went out searching for the Three Wise Men and the little baby Jesus, but was unable to find them.

That was the beginning of the La Befana tradition. From then on, every year on the night of January 5th La Befana travels on her magic broom in search of the baby Jesus. Like Santa she climbed down chimneys and brought candy or fruit to the children who were good and onions or garlic to those who were naughty. Many children would write letters and leave out wine, in hope to get a visit from La Befana.

La Befana is celebrated with traditional Italian foods such as panettone (a Christmas cake) and marks the end of the long and festive holiday season in Italy.

 

December 13, 2018 by Il Providore (Main Login)

Quartieri

From the region of Campania, our range of Nougat, Confetti and Torroncini are produced by Dolciaria Quartieri. Made according to an authentic recipe, nougat has been enjoyed by Italians as far back as the 15th century.

Perfect with coffee or just to snack on, these sweets bring to your table a small taste of some of Italy’s most iconic foods.

CLICK HERE TO VIEW MORE PRODUCTS BY QUARTIERI 

August 28, 2018 by Il Providore (Main Login)

Tassoni

A family owned company, Tassoni was founded in 1793 and is considered one of Italy's most traditional and respected brands.

Originally operating as a pharamcy, in 1884 Paolo Amadei recognised the versatility of the citron fruit and decided to separate the distillery from the pharmacy. In doing so, Amadei gave life to the dynamic and successful company that Tassoni is today.

Since then, Tassoni has continued to be passed down to the next generation, with each new owner bringing their own inspiration and innovation to the company.

Through looking to the future, while valuing the past, Tassoni have been able to maintain the timeless and impeccable taste of their products.

August 28, 2018 by Il Providore (Main Login)

La Morosina

The story of La Morosina begins in 1981 when Giuseppe Pasini purchases the Cascina Morosina located in the heart of the Ticino River Natural Park.

While initially the company's main focus was on dairy, in 2010 Giuseppe's nephew, Filippo Ghidoni, shifted La Morosina's focus to beer.

The result was a premium line of beers that have a fresh and fragrant aroma.

The sweetness of the malt highlights the body of the beer while the bitter and aromatic notes of the hops enhances the drinkable character of the beer.

CLICK HERE TO VIEW PRODUCTS BY LA MOROSINA 

August 28, 2018 by Il Providore (Main Login)

Leone

Founded in 1857, Pastiglie Leone is recognised around the world for its iconic and sweet taste. The story begins in Alba, Piemonte, with Luigi Leone, who created candies that delighted customers nationwide.

Over 160 years later, Leone candy originals are still made with the same recipe Luigi used when he started the business. From chocolate to candies, these colourful and sweet confectioneries will satisfy any sweet tooth!

CLICK HERE TO VIEW PRODUCTS BY LEONE 

May 14, 2018 by Il Providore (Main Login)