Marcella Hazans Semifreddo Di Cioccolato Recipes

MARCELLA HAZAN'S SEMIFREDDO DI CIOCCOLATO

Steps:

• Whip the cream. Before it begins to stiffen and while it is still the consistency of buttermilk, add the confectioners' sugar a little at a time and continue whipping.
• When all the sugar has been incorporated and the cream is stiff enough to hold peaks, mix in the grated chocolate.
• Beat the egg whites until they are stiff but not dry; fold them into the cream and chocolate mixture.
• Line a loaf pan of 1 1/2 to 2 quarts with wax paper and pour the mixture into the pan. Cover with plastic wrap and freeze overnight. To serve, unmold the loaf onto a platter, remove wax paper and slice.

YOGURT-PEACH SEMIFREDDO

Steps:

• Line 8 1/2x4 1/2" loaf pan with plastic wrap, leaving a generous overhang on all sides.
• Cook peaches and 1/4 cup sugar in a large skillet over medium heat, stirring occasionally, until peaches are softened and sugar is dissolved, about 5 minutes. Transfer to a blender and purée until smooth. Let cool.
• Meanwhile, whisk egg whites, salt, and remaining 1 cup sugar in a medium heatproof bowl (or the bowl of a stand mixer) set over a saucepan of simmering water (do not let bowl touch water). Cook, whisking constantly, until sugar is dissolved and mixture is warm to the touch, 2-4 minutes. Remove bowl from saucepan. Using an electric mixer on high speed, beat egg mixture until tripled in volume, glossy, and completely cool, about 10 minutes.
• Whisk yogurt and lemon juice in a large bowl, then stir in mint. Gently fold in egg white mixture until combined.
• Transfer half of the yogurt mixture to prepared pan; smooth surface. Swirl half of the peach mixture into yogurt layer with a spoon, then repeat with remaining yogurt and peach mixtures. Fold plastic wrap overhang over top to seal and freeze until firm, at least 8 hours.
• Unwrap semifreddo and, using plastic overhang, gently lift from pan. Invert semifreddo onto a cutting board, remove plastic wrap, and let sit at least 10 minutes to soften. Slice into 6 even slices, about 1 1/2" thick; transfer to plates and serve.
• Do Ahead
• Semifreddo can be frozen for up to 3 days.

MARCELLA HAZAN'S PASTA WITH FOUR HERBS

Steps:

• Bring 4 quarts of water to a rolling boil. Add 1 tablespoon of salt and when water has returned to a boil, add the penne, stirring with a long- handled wooden fork or spoon to distribute the pasta evenly.
• While the pasta is cooking, proceed with the rest of the recipe. Chop the fresh herbs together briefly and place in a deep bowl in which you will serve the pasta.
• Seed the tomatoes and cut them into small cubes. Add to the herbs in the bowl and mix together gently but thoroughly. Taste for seasoning and add salt and pepper if necessary or desired.
• This step must proceed very quickly, so be sure your timing is right. Heat the olive oil over a medium high flame until it is very hot. When it begins to smoke, pour all at once over the vegetables in the bowl. Drain the cooked pasta and add it immediately to the oil and sizzling vegetables. Mix well. Serve immediately.

MARCELLA HAZAN'S SUGO FRESCO DI POMODORO

Steps:

• Put the oil and garlic in a saucepan and turn the heat to medium. When the garlic becomes coloured a pale gold, add the tomatoes and their juices and turn the heat down to very low. Cook, uncovered, until the oil floats free on top of the sauce, for about 20 minutes. Add salt and grindings of pepper and cook for another two to three minutes, stirring from time to time. Off the heat, stir in the torn basil leaves.
• Serve over your favourite, freshly-cooked, al dente pasta.