Tra Vignes Unscotti Once Baked Recipes

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TRA VIGNE'S CHOCOLATE TIRAMISU



Tra Vigne's Chocolate Tiramisu image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 6h

Yield 8 to 10 servings

Number Of Ingredients 16

5 ounces bittersweet chocolate, cut into pieces
1/4 cup heavy cream
1/4 cup cream cheese, at room temperature
1 cup mascarpone cheese, at room temperature
*2 large egg yolks, at room temperature
1/4 cup sugar
4 large egg yolks, at room temperature
1 tablespoon light or dark rum
1/4 cup Marsala wine
1/2 cup plus 2 teaspoons sugar
1/2 cup heavy cream
1 store bought chocolate sheet cake
1 cup fresh hot espresso
1/2 cup sugar
1/4 cup dark rum
1-ounce bittersweet or semisweet chocolate, or 1 tablespoon unsweetened cocoa powder or powdered sugar

Steps:

  • To make the mousse, combine the chocolate and cream in a heatproof bowl and place in the microwave and cook on high heat for 45 seconds. Stir until chocolate is melted and the mixture is smooth and shiny.
  • In a large mixing bowl, beat the cream cheese, mascarpone and chocolate mixture with an electric mixer at medium to medium-high speed until soft and creamy. Pause occasionally to scrape down the sides of the bowl.
  • In another bowl, with clean beaters, whip the egg yolks and sugar until frothy, about 30 seconds on high. With a rubber spatula or wooden spoon, gently fold the egg mixture into the chocolate-cream cheese mixture until blended. Cover the mousse and refrigerate until ready to assemble the tiramisu. (You should have about 2 cups mousse. The mousse may be made ahead, covered, and refrigerated for up to 1 day.)
  • To make the zabaglione, prepare an ice water bath. Combine the yolks, rum, Marsala and 1/2 cup sugar in the top of a double boiler. Place over (not touching) barely simmering water in the lower pan and whisk vigorously, or beat with an electric mixer, until the mixture begins to foam. Whisk continuously until the mixture triples in volume and thickens to form soft mounds when the whisk is lifted, about 7 minutes. Immediately place the top of the double boiler in the ice water bath to stop the cooking. Let cool, stirring occasionally.
  • In a small bowl, beat the 1/2 cup heavy cream until it begins to foam. Add the remaining 2 teaspoons sugar and continue to beat until the cream holds soft peaks. Fold whipped cream into the cooled zabaglione. Cover and chill for several hours before assembling the tiramisu. You should have about 2 cups.
  • To assemble the dessert, in a small bowl or pitcher, add the sugar to the hot espresso. Stir well to dissolve the sugar, then add the rum.
  • Cut off the top of the cake and reserve for another use (see Chef's Note). Cut the cake in half horizontally. Arrange a layer of cake, cut side up, in the bottom of a deep 2 1/2-quart bowl. Moisten evenly with some of the espresso syrup. Spread half the mousse on top, and then spread half of the zabaglione on top of the mousse. Arrange the second layer of cake, again cut side up, on the mousse. Moisten well with syrup. Spread the remaining mousse on top in an even layer, followed by the remaining zabaglione. Cover and refrigerate for several hours or overnight before serving. With a vegetable peeler, cut curls of chocolate to garnish the top, or dust with cocoa.

TRA VIGNE GREEN BEANS



Tra Vigne Green Beans image

The title of this recipe translates to among the vines in Italian. I was inspired by a restaurant in the Napa Valley called, yes you guessed it, Tra Vigne. The flavors in this dish to me represent the essence of its title.-Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 9 servings.

Number Of Ingredients 9

2 pounds fresh green beans, trimmed
12 bacon strips, chopped
2 shallots, minced
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups white grape juice
1/4 cup white wine vinegar
1/2 cup minced chives

Steps:

  • In a large saucepan, bring 4 cups water to a boil. Add green beans; cover and cook for 5 minutes. Drain and immediately place green beans in ice water. Drain and pat dry., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings., In the same skillet saute shallots in bacon drippings until tender. Add garlic, salt and pepper; cook 1 minute longer. Stir in juice and vinegar. Bring to a boil; cook until liquid is reduced by half., Add green beans and bacon, cook until heated through. Sprinkle with chives.

Nutrition Facts : Calories 130 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 338mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 3g fiber), Protein 5g protein.

TRA VIGNE BISCOTTI



Tra Vigne Biscotti image

An anise cookie from Michael Chiarello. Time does not include chilling time or cooling time after the first bake.

Provided by DrGaellon

Categories     Dessert

Time 2h20m

Yield 40 cookies, 20 serving(s)

Number Of Ingredients 10

3 1/2 cups all-purpose flour, plus more
all-purpose flour, for dusting work surfaces
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup unsalted butter, at room temperature
2/3 cup turbinado sugar, plus more to roll logs in
1/3 cup packed light brown sugar
5 large eggs
6 tablespoons whole anise seed
1 cup unblanched whole almonds, toasted

Steps:

  • Sift together the flour, baking powder, and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, turbinado sugar, and brown sugar until light and fluffy. Add the eggs, flour mixture, and aniseed. Beat on low just until the dough begins to come together. Add the almonds and mix just until distributed. Do not overwork. On a floured board, shape the dough into a ball, flatten, put in a bowl, and chill for 2 hours to allow the dough to relax.
  • Preheat the oven to 325°F Line a baking sheet with parchment paper. Divide the dough into 2 equal portions on a lightly floured work surface. Using your hands, roll each portion into a log about 3 inches in diameter. Roll the logs in turbinado sugar to coat well. Place the logs on the prepared baking sheet and press down lightly to flatten slightly. Logs should be several inches apart. (For more delicate cookies, divide in thirds and roll into logs 2 inches in diameter.).
  • Bake until firm and light brown, about 1 hour. When poked with a finger, the dough should feel firm to the touch and not collapse or cave inches Remove from the oven, then lower the oven temperature to 300°F.
  • Let the logs cool completely. Carefully move them, still on the parchment, to a cutting board, then peel off the parchment. Cut the logs with a sharp serrated knife into 1/3- to 1/2-inch-thick slices. Lay the slices down on a baking sheet and return to the oven. Bake until toasted to a golden brown on both sides, about 50 minutes. Turn the cookies during toasting, as needed, to brown evenly on both sides. Let cool completely, then store in an airtight container.

Nutrition Facts : Calories 200.8, Fat 10, SaturatedFat 3.6, Cholesterol 65.1, Sodium 163.9, Carbohydrate 22.9, Fiber 1.7, Sugar 4, Protein 5.8

TRA VIGNE UNSCOTTI COURTESY OF MICHAEL CHIARELLO



Tra Vigne Unscotti Courtesy of Michael Chiarello image

I have not made these yet, but how can you go wrong...I love biscotti and anise flavor...so I can't wait to try these! ***UPDATE*** This is one great cookie!!

Provided by katie in the UP

Categories     Dessert

Time 3h35m

Yield 40 cookies

Number Of Ingredients 9

3 1/2 cups all-purpose flour (plus more for dusting work surfaces)
1 1/2 teaspoons baking powder
1/2 cup unsalted butter, at room temp
1 teaspoon gray salt
2/3 cup crystal sugar (plus more to roll logs in)
1/3 cup packed brown sugar
5 large eggs
6 tablespoons anise seeds
1 cup unblanched whole almonds, toasted

Steps:

  • Sift together the flour, baking powder and salt. Set aside.
  • In the bowl of a kitchen aid fitted with paddle attachment, cream together the butter and crystal sugar until light and fluffy. Add brown sugar while mixing.
  • Add the eggs, four mixture and anise seeds. Beat on low just until the dough begins to come together.
  • Add the almonds and mix just until distributed.
  • Do not overwork.
  • On a floured board, shape the dough into a log, flatten, put on a baking sheet and chill for 2 hours to allow the dough to relax.
  • Preheat the oven to 325 degrees F.
  • Line a baking sheet with parchment paper. Divide the dough into 2 equal portions on a lightly foured work surface.
  • Using your hands, roll each portion into a log about 3 inches in diameter.
  • Top generously with crystal sugar.
  • Place the logs pm the prepared baking sheet and press down lightly to flatten slightly. Logs should be several inches apart.
  • Bake until firm and light brown, about 1 hour or more.
  • When poked with a finger, the dough should feel firm to the touch and not collapse or cave inches
  • Remove from the oven.
  • Let the logs cool completely.

Nutrition Facts : Calories 113.3, Fat 5, SaturatedFat 1.8, Cholesterol 32.5, Sodium 81.9, Carbohydrate 14.8, Fiber 0.9, Sugar 5.3, Protein 2.9

TRA VIGNE RESTAURANT BRAISED BEEF SHORT RIBS RECIPE



Tra Vigne Restaurant Braised Beef Short Ribs Recipe image

Provided by á-403

Number Of Ingredients 16

FOR THE BRINE
1 quart water
1 cup light brown sugar, packed
1 cup Kosher salt
1 bay leaf
5 juniper berries
FOR THE SHORT RIBS
4 pounds meaty beef short ribs
1 TBS vegetable oil or more, if needed
2 medium onions, chopped
1 large carrot, chopped
1 head of garlic, unpeeled and cut in half crosswise
2 cups of beef broth or stock
1 cup of dry red wine
1 cup Sherry vinegar
1 cup canned crushed tomatoes

Steps:

  • BRINE 1. Make the brine by combining water, sugar, salt, bay leaf and juniper berries in a pot and simmer over medium heat until the sugar and salt are dissolved. Cool the mixutre to room temperature. RIBS 1. Add the short ribs to the brine and chill covered in the refrigerator for at least four and up to twenty-four hours (longer is better). 2. After brining, remove short ribs from the brine and pat dry with paper towels. Discard the brine. 3. Preheat the oven to 325 degrees. 4. Heat vegetable oil in a heavy ovenproof pot with a tight fitting lid over medium high heat on top of stove with the lid off. 5. Saute the ribs in the heated vegetable oil in batches until browned on all sides 6. Set aside on a platter. 7. Add the onions, carrot and garlic to the pot and cook over moderate heat stirring occasionally until vegetables are golden, about eight minutes. 8. Stir in stock, wine, vinegar and tomatoes, scrapping up any brown bits on the bottom of the pan. 9. Add the ribs and any juices on the platter to the pot and bring to a simmer. 10. cover the pot with the lid and transfer to the preheated oven. 11. Braise in the oven until meat is tender about two and a half to three hours. 12. Remove ribs from sauce and discard garlic skin, which should have separated from the cloves of garlic. 13. Serve the ribs with the sauce on the side. This dish is even better if cooked a day ahead, chilled overnight leaving the ribs in the sauce and reheated the next day. Remove solidified fat before reheating.

ANISE UNSCOTTI



Anise Unscotti image

Armandino Batali of Salumi in Seattle, writes: "My son, Mario Batali, may be the most recognizable foodie in the family, but the Batalis' interest in Italian cooking and culture goes back generations. My grandfather opened Seattle's first Italian-food import store in 1903\. It was located just a few steps from where my restaurant, Salumi, is now, and it's one of the things that inspired me to get into the business." Batali calls these soft cookies unscotti because they are baked once, unlike biscotti, which are crisp and baked twice.

Provided by Armandino Batali

Yield Makes about 20

Number Of Ingredients 8

2 3/4 cups (or more) all purpose flour
1 tablespoon baking powder
1 tablespoon aniseed
1/2 teaspoon salt
1 1/2 cups sugar
1/4 cup vegetable oil
3 large eggs
2 tablespoons anisette liqueur

Steps:

  • Preheat oven to 350°F. Lightly sprinkle large rimmed baking sheet with flour. Combine 2 3/4 cups flour, baking powder, aniseed, and salt in medium bowl; whisk to blend.
  • Using electric mixer, beat sugar and oil in large bowl until thick. Beat in eggs, 1 at a time, then liqueur. Beat in flour mixture just until blended. Turn dough out onto lightly floured work surface. Gather dough together; divide in half. Shape each half into 9 1/2-inch-long log (about 3 inches wide), sprinkling with more flour if dough is very sticky. Transfer logs to prepared baking sheet. Bake logs until tops are golden and tester inserted into center comes out clean, turning sheet once to brown evenly, about 35 minutes. Cool on sheet 15 minutes. Using serrated knife, cut logs on slight diagonal into 3/4-inch-wide slices. Transfer cookies to racks and cool.

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