TORTA CAPRESE CON LE NOCI (ITALIAN CHOCOLATE CAKE)
This is a famous Italian chocolate cake originally from Capri but popular throughout Southern Italy, where every family has its own recipe. It's a rich, dense chocolate cake that's made either with ground almonds or walnuts. Walnuts are used here, but you can substitute them with the same weight of ground almonds, if desired. Dust with confectioners' sugar before serving.
Provided by Alemarsi
Categories World Cuisine Recipes European Italian
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch round cake pan.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
- Beat egg yolks lightly in a separate bowl.
- Heat chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides, until melted, about 5 minutes. Remove from heat.
- Combine 1/2 cup plus 2 tablespoons sugar and 1/2 cup plus 1 tablespoon butter in a large bowl; beat with an electric mixer until creamy. Stir in egg yolks, melted chocolate, walnuts, flour, and baking powder until smooth. Fold egg whites gently into the batter.
- Pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool completely before serving.
Nutrition Facts : Calories 361.3 calories, Carbohydrate 29.9 g, Cholesterol 104.8 mg, Fat 25.9 g, Fiber 1.7 g, Protein 5.3 g, SaturatedFat 10.1 g, Sodium 302.2 mg, Sugar 22.7 g
PESTO DI PARMA TARTINE
Top sliced toast with chef Jody Williams's savory prosciutto pesto for a satisfying appetizer or light lunch. Also try: Anchoiade Tartine, Pesto di Noci Tartine
Provided by Martha Stewart
Yield Makes 12
Number Of Ingredients 5
Steps:
- In a large bowl, mix together prosciutto chunks, cheese chunks, and sage leaves. Working in batches, pass mixture through the medium die on a meat grinder into a bowl, adding olive oil as you grind mixture; the texture should be like coarse sand. Drizzle mixture with more olive oil, if necessary; stir to combine. Transfer to a small serving bowl and serve with toasts.
SALSA DI NOCI
A local chef in Cinque Terre prepared this dish for us using the herbs we'd picked only moments before. 15 years after trying the dish for the first time, we still make it at home often.
Provided by Marketchef
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Bring water to a boil in a small saucepan. Add walnuts and cook until they have softened slightly, about 5 minutes. Drain and set aside.
- Combine garlic and 1 pinch sea salt in the bowl of a mortar and pestle. Grind to create a thick paste. Add walnuts, marjoram, thyme, and oregano. Grind until combined and slightly creamy, but still coarse.
- Transfer the walnut mixture to a large bowl. Slowly whisk in olive oil to form a thick emulsion. Add heavy cream and Pecorino Romano cheese, whisk until combined. Season with black pepper and sea salt to taste.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, return to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
- Toss walnut sauce with pasta. Garnish with fresh chives.
Nutrition Facts : Calories 1065.9 calories, Carbohydrate 90.4 g, Cholesterol 61.1 mg, Fat 71.7 g, Fiber 6.8 g, Protein 22.3 g, SaturatedFat 17.1 g, Sodium 189.7 mg, Sugar 5.1 g
ROASTED PEPPER TARTINE
The hot, open-face tartine is a lunchtime staple in Paris's small neighborhood cafés and bistros. Like a piece of pizza, a tartine is constructed from a thick slice of rustic bread, lightly toasted. A savory topping and some good French cheese precede a few minutes of browning under the broiler. This tartine features garlicky roasted pepper strips (fresh or from a jar), a dab of sundried tomato purée (sliced fresh tomatoes in summer) and black olives. A thick slice of goat cheese makes a perfect pairing, or use Camembert if you prefer. Make a green salad to serve alongside for a quick light meal, or you may cut the tartine into small wedges to serve with drinks.
Provided by David Tanis
Categories dinner, lunch, quick, sandwiches, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Remove and discard seeds from peppers, then slice peppers into strips 1/4-inch wide. Put strips in a small mixing bowl and season well with salt and pepper. Add marjoram, garlic and olive oil and stir to coat.
- Put the bread slices on a baking sheet and toast lightly on both sides under broiler (or use a toaster and place toasted slices on baking sheet). Brush with sun-dried tomato purée, if using. Divide peppers among the 4 toasts and spread out to cover. Tuck the olives here and there.
- Top each toast with 1/2-inch slices of goat cheese or Camembert (about 1 ounce total on each toast). Broil for 2 to 3 minutes, not too close to the heat, until nicely browned. Alternatively, bake tartines 3 to 5 minutes on top shelf of a 450-degree oven, or individually in a countertop toaster oven. Serve hot.
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