Taste of Italy | The Outpost on the Left Coast

peterd
Exalted One

Posts: 9,025

Taste of Italy Mar 9, 2007 15:34:27 GMT -8

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Post by peterd on Mar 9, 2007 15:34:27 GMT -8

Appetizers - Artichoke Bruchetta - Shelly [Print]

2-3 artichokes (NOT the ones with the thorns)
4 cloves garlic
fresh parsley
olive oil
cream cheese
percutto or Black Forrest ham
hard brown bread
lemon juice
water

fill mixing bowl with water and some lemon juice
peel artichokes until you get to the tender part
cut the stem to 1 1/2 inches and cut off outer skin
cut the artichoke in half and remove the feathers from the middle
slice the artichokes and place them immediatly in the lemon water
chop the garlic and parsley
fill the bottom of a frying pan with olive oil and sautee the artichokes, garlic and parsley until tender but not too brown
cut the bread into individual slices and toast
spread cream cheese on the toasted bread, cover in artichoke mixture and top off with a slice of percutto

THE TRENCHES.
It is not the critic who counts, not the man who points out how the strong man stumbles or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood, who strives vaaliantly, who errs and comes up short again and again because there is no effort without error and shortcomings, who

peterd
Exalted One

Posts: 9,025

Taste of Italy Mar 9, 2007 15:35:56 GMT -8

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Post by peterd on Mar 9, 2007 15:35:56 GMT -8

Dessert - MILLEFOGLIE BICOLOR

Preheat oven to 160 degrees C (325 F)

3 rounds (rotoli) puff pastry or (pasta sfoglia – FINDUS)
1 egg, beaten – add tsp water for egg wash
3 tablespoons sugar

Thaw puff pastry as directed on package. Unroll flat onto a baking pan covered with parchment paper (carta da forno). Brush tops of pastry sheets with egg wash. Sprinkle with sugar. Pierce with a fork. Bake for 15-20 minutes. Bake until lightly browned and puffed. Set aside to cool.

THE TRENCHES.
It is not the critic who counts, not the man who points out how the strong man stumbles or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood, who strives vaaliantly, who errs and comes up short again and again because there is no effort without error and shortcomings, who

peterd
Exalted One

Posts: 9,025

Taste of Italy Mar 9, 2007 15:37:12 GMT -8

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Post by peterd on Mar 9, 2007 15:37:12 GMT -8

Italian Cheesecake

Preheat oven to 180 Centigrade (350)

CRUST:
250 grams (2 cups) Cookie Crumbs - Oro Saiwa (Make crumbs in the blender)
Substitute Animal Crackers
2 tbsp melted butter
2 tbsp sugar

MIX above ingredients well. Easily mixed with a fork until moist and well mixed. Press into bottom and part way up the sides of 30 cm torta pan. (May use 2 9-inch pie plates) Set pan aside.

FILLING:
8 eggs - separate yolks and whites into separate bowls. Set whites aside.
2 (250g) pkg Philadelphia Classico Formaggio Fresco (cream cheese) - use Italian - it's creamier.
1 (250g) carton mascarpone
250 g (1 1/4 cups) sugar
2 shots (1/4 cup) Rum

NOTE: Bring cream cheese and mascarpone to room temperature.

THE TRENCHES.
It is not the critic who counts, not the man who points out how the strong man stumbles or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood, who strives vaaliantly, who errs and comes up short again and again because there is no effort without error and shortcomings, who