A Tour of Italy For Dinner at Dawn! - Tucson News Now

A Tour of Italy For Dinner at Dawn!

By: Chef Frank Palazzolo, Nonna Maria's Ristorante

CASSATA SICILIAN

sponge cake:

5 eggs separated (have eggs at room temp)

1c sugar

1tsp vanilla extract

1 tsp rum

1 1/2 c cake flour

cassata filling

2 c ricotta cheese

1/4 c heavy cream

2 eggs separated

1/2 c sugar

1/3 c mini chocolate chips

1/2 tsp ground cinnamon

5 tablespoons hot water

5 cups confectioners sugar

3 tables spoons vanilla

Sponge cake

1. Preheat oven to 325 grease & line 9 in round pan with parchment paper

2. Mix egg yolks, sugar, vanilla & rum in bowl til mouse like consistency

3. Beat egg whites til stiff, then gently fold into the sugar mix

4. Gradually fold in flour to step 3 mix

5. Pour into the 9 in cake pan & bake for 30 min til golden brown.  Invert onto a plate

when cold, peel off the paper cut the cake into thin slices and use them to line the base & sides of a 9 in cassata pan . Reserve some cake

Cassata Filling:

1. Press ricotta through a sieve into a bowl work in  cream, yolks, & sugar.  Stir in chocolate chips, and cinnamon . Beat the egg whites stiffly and fold into the mix.  Spoon the mix into the sponge cake lined pan.  Fill to top of pan with filling.  Cover the mix with the remaining sponge cake.  Chill til firm

Finish the cassata slip a knife around the sides to loosen it & invert on to the serving plate.  Mix Hot water , confectioners sugar and vanilla in a bowl beat with a spoon til pourable.  Pour over the center of the cassata & let frosting flow.  Embellish with dried or candied fruits. 

Store in refrigerator til ready to serve

Mangia!!

NONNA MARIAS RISTORANTE  RUVIDELLI  NETTUNO

feeds 2-3 people

1 pound of Rigatoni pasta

Sauce:

1 tablespoon  extra virgin olive oil

1 c chopped onion

3 cloves minced garlic

15 ounces tomato puree

6 ounce Tomato paste

3 tsp. of Italian seasonings

1/3 c dry red wine

1 tsp. salt

1 pounds of Mussels

1/2 c. cherry tomatoes

1 pounds of Clams

4 ounces dry white wine

2 ounces fresh basil

1 pound of shrimp

1. Prepare pasta according to package, drain keep warm

Sauce:

2. Prepare sauce by heating oil in medium  pot.  Add onion, garlic saute 3 min. 

3. Add tomato puree, tomato paste, wine salt. bring to a boil

4. Reduce heat to low simmer. 

5. In sauce pan heat 3 tablespoons olive oil, 1 clove garlic, cherry tomatoes, til tomatoes are soft.

6. Add in Mussels & clams  let simmer 2-3 minutes

7. Add calamari let simmer til mussels & clams open

8. Add white wine & tomato sauce

9. Fresh Basil, shrimp are added next & let simmer for approx 7 min

Mangia!

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