Coffee & Gianduia Semifreddo

Servings: 8 | Cooking Time: 15mins | Freezing Time: 6hrs | Difficulty: Easy

Ingredients:
2 tbsp Caffe Parana Ground Coffee 
1 tsp coffee extract 
1 tsp vanilla extract 
500ml heavy cream
500ml sweetened condensed milk 
3/4 cup Leone Gianduja Hazelnut Chocolate Spread
2 tbsp Quartieri Hazelnut Dragees

Instructions:
1. Line a loaf pan (9-by-5-inch works best) with plastic wrap, letting the edges hang over and allowing enough extra plastic to wrap the semifreddo.
2. In a large bowl, combine the ground coffee, coffee and vanilla extract as well as the heavy cream.
3. Use an electric mixer to whip until medium to firm peaks form. Use a spatula to gently fold in the condensed milk. Transfer half of the mixture to the prepared loaf pan and freeze until just beginning to set, about 20 minutes.
3. Microwave 2/3 cup of the gianduia spread in a microwave-safe bowl for 20 to 25 seconds, just to loosen it slightly. Spoon it lengthwise down the center of the pan, from end to end.
4. Transfer the remaining cream mixture to the loaf pan on top of the fudge. Use a butter knife to make swirls going through the mixture. (This will move the fudge throughout the mixture.) Wrap with plastic wrap and place in the freezer for 6 hours.
5. Before serving, let stand at room temperature for 5 minutes.
6. Meanwhile heat the remaining 1/3 cup gianduia spread. Unwrap the plastic, invert onto a serving plate and remove the plastic entirely. Drizzle with the hot fudge and sprinkle with the chopped hazelnut dragees. Slice and serve immediately.

Source: Food Network

August 28, 2019 by Il Providore (Main Login)

Pasta Al Forno

Servings: 4 | Cooking Time: 1 hour | Difficulty: Easy

Ingredients:
350g Venturino Penne Zite
1 tbsp Bova Costolata Extra Virgin Olive Oil
1 medium onion, chopped
2 garlic cloves, minced
pinch red pepper flakes
500g beef mince
1 jar Pastificio Venturino Organic Basilico (Basil) Sauce
½ cups fresh ricotta
2 tbsp. thinly sliced basil, plus more for serving
½ cup grated Parmesan
2 cups shredded Mozzarella

Instructions: 
1. Preheat oven to 350°. In a large pot of boiling salted water, cook pasta until al dente and drain.
2. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often until the onion is soft. Stir in garlic and red pepper flakes and cook for 1 minute. 
3. Add meat and season with salt and pepper. Cook until it is no longer pink and then drain any excess fat.
4. Pour into the pan the jar of sauce and season with salt and pepper.
5. Bring the sauce to a simmer, reduce heat and cook, stirring occasionally, until slightly reduced and cooked for 15-20 minutes so that the flavours combine.
6. In a large bowl, combine sauce and pasta. Fold in ricotta, leaving large clumps. Spread about half of the pasta mixture into the bottom of a large casserole dish.
7. Sprinkle half of the mozzarella and Parmesan over the pasta. Top with the rest of the pasta mixture and sprinkle with the remaining cheeses.
8. Cover with foil and bake until cheese is bubbling, about 20 to 25 minutes. Garnish with more basil before serving.

Source: Delish

 

August 19, 2019 by Il Providore (Main Login)

Grappa Panna Cotta

Servings: 6 | Setting Time: 1hr | Difficulty: Easy

Ingredients:
300ml double cream
300ml pouring cream
½ cup caster sugar
Rind of 1 lemon, removed with a peeler
60 ml (¼ cup) grappa
2½ leaves of gelatine (titanium strength), softened in cold water

Instructions:
1. Heat creams, caster sugar, lemon rind and half the grappa and stir over low heat until combined (4-5 minutes).
2. Increase heat to medium and cook gently until mixture comes to the boil (4-5 minutes).
3. Squeeze excess water from gelatine, add to cream mixture and stir to dissolve. Remove from the heat and cool slightly.
5. Strain the mixture, add remaining grappa, stir and pour into six ½-cup-capacity moulds rinsed with water. Refrigerate overnight or until set.
6. To serve, briefly dip panna cotta moulds into boiling water and invert onto serving plates. 



Source: Gourmet Traveller

August 19, 2019 by Il Providore (Main Login)

Ricotta & Polenta Chips With Sage Salt

Servings: 4-6 | Cooking Time: 30min | Difficulty: Easy

Ingredients:

Sage Salt
1 tbsp sea salt flakes
1 tbsp chopped sage leaves

Polenta Chips
500ml (2 cups) chicken stock
170g (1 cup) La Grande Ruota Traditional Instant Polenta
80g (1 cup) finely grated parmesan
25g butter
½ cup rosemary leaves, chopped
Sea salt and black pepper, to season
200g ricotta
Labbate Organic Extra Virgin Olive Oil, for frying

    Instructions:
    1. To make the sage salt, place the salt and sage in a bowl and mix to combine. Set aside.
    2. Place the stock in a large saucepan over medium heat and bring to the boil. Gradually add the polenta, whisking continuously for 2–3 minutes.
    3. Remove from the heat and stir through the parmesan, butter, rosemary and salt and pepper. Allow to cool for 10 minutes. Add the ricotta and fold through to combine.
    4. Spoon and press the polenta into a lightly greased 20cm-square cake tin and refrigerate until set. Remove from the tin and slice into thick chips.
    5. Heat 1cm of oil in a large non-stick frying pan over high heat. Add the polenta chips, in batches, and cook for 2–3 minutes each side or until golden.
    6. Serve with the sage salt. Serves 4–6.


    Source: Donna Hay

    July 18, 2019 by Il Providore (Main Login)

    Rigatoni Alla Gricia

    Servings: 4 | Cooking Time: 30min | Difficulty: Easy

    Ingredients:
    200g pancetta (or guanciale) 
    4 tbsp Crudo Amphora Glass Extra Virgin Olive Oil
    400g Pastificio Venturino Rigatoni
    ½  cup finely grated pecorino/parmesan cheese 
    Freshly ground black pepper

    Instructions:
    1. Slice the panetta into thin matchsticks.
    2. Heat a small saucepan over medium heat, add the oil and sauté the pancetta slowly for around 8 minutes, until the fat is rendered and the pancetta crisp.
    3. While the pancetta is cooking, bring a large pot of water to the boil and add a good punch of salt.
    4. Boil the pasta according to the packet instructions, and just as it is cooked to your liking, take an espresso cup and scoop out a cup of the pasta water.
    5. Drain the pasta and return it to the warm pot. Add the pancetta and all the rendered oil, the pecorino and the reserved pasta water.
    6. Stir gently until the oil, cheese and water combine to create a creamy sauce that coats the pasta. Grind through a little pepper and serve immediately.

    Source: Good Food

     

    July 11, 2019 by Il Providore (Main Login)

    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)