Archive | October, 2015

The Silver Spoon Cookbook – Torta Di Ricotta (Ricotta Cake)

15 Oct

Great with tea or for breakfast, this cake is amazingly light and airy. You can slice it in small slivers and serve it at a tea party or at a bed and breakfast – this dessert is quick to please. Another gem from the Silver Spoon Cookbook. Try it!

Ingredients
Sweet butter, for greasing
4 eggs
1/2 cup dark brown sugar; plus extra for sprinkling
1 3/4 cups of ricotta
zest of 1/2 a lemon
5 tbsp olive oil
3/4 cup milk
2 1/4 cups flour
1 tbsp baking powder

Instructions
Preheat the oven to 350 degrees. Grease a cake pan or spring form pan with butter and lightly dust with flour. Whisk together the eggs and sugar in a bowl until pale and fluffy. Stir in the ricotta, lemon zest, oil, and milk. Sift in the flour and baking powder, mix well and pour into the prepared pan. Sprinkle with extra sugar and bake for about 40 minutes or until a toothpick comes out clean. Cool, slice and serve!

-M

The Silver Spoon Cookbook – Spaghetti and Meatballs

14 Oct

This book is FAT. Yep, a epic hefty paperweight of Italian cookbook. I felt cultured from Chapter 1 – Sauces. I was in the mood for a new spaghetti and meatballs. I have many variations but this one is my new favorite. In the book, it’s Rigatoni with Meatballs… this sauce is delicious!! My version of this recipe is below – a meaty, tangy and fragrant Italian dinner straight from The Silver Spoon.

Spaghetti and Meatballs
Adapted from The Silver Spoon Cookbook

Ingredients
Meatloaf mix – ground pork, beef, and veal (about 2 lbs)
1-2 fresh flat-leaf parsley leaf sprigs, chopped
1 garlic clove, chopped
1 egg
1 tbsp ground black pepper
1 tsp salt
flour, for dusting
3 tbsp olive oil
1 onion, sliced thin and in 2-3 pieces
1 celery stalk, chopped
1 carrot, chopped
1 small fresh rosemary sprig, chopped
Crushed tomatoes (15 oz jar)
1 box of spaghetti, cooked Al dente
Parmesan Cheese, for dressing
Garlic bread, for dipping

Instructions
Combine the ground meat, egg, parsley and garlic in a bowl. Then add salt and pepper. Shape the mixture into small meatballs, dust with flour and set aside. Heat the oil in a large deep pan, add the onion, celery, carrot, and rosemary and cook over low heat, stirring occasionally, for 5 minutes, then add the meatballs and increase the heat to medium. Cook until the meatballs are lightly browned all over, then add the crushed tomatoes. Lower the heat, cover and simmer, stirring occasionally for about 40 minutes. Cook the spaghetti in a pot of salted boiling water to al dente, drain and serve meatballs with sauce over the pasta. Dress with freshly grated parmesan cheese and enjoy! I also served this with garlic bread and it was super delicious!

-M