I made this dish with a total master cook, Marinella, my dear friend and owner of Hotel Z’Antonio in Scala on the Amalfi Coast. My version is touch different than hers because of some ingredient swaps, but the result is just as yummy. Makes 1 standard cake, 8-10 servings Make…
This naturally vegan Sicilian dessert was taught to me by a chef in Florence, Francesco Arancio and I have to say that I make it all summer long for a cooling, but yummy dessert. Makes 2-3 servings Chocolate Ganache Whisk cornstarch, sugar, cinnamon and almond milk in a medium sized…
This naturally light cake is nothing like you’d expect. It’s moist, tender and decadent. It’s everything you want in a cake, whether for a special occasion or not. Makes 6-8 servings Boil the lemons for 20 minutes. Cool to the touch and cut in half to remove the seeds. Place…
This is the classic version of what we know as biscotti, but are actually called cantucci. With almonds and optional anise along with a bit of cornmeal for texture and rosemary for interest, these crunchy cookies are perfect with espresso. And with no eggs, sugar or butter, you can enjoy…
Filled with apples and perfumed with orange marmalade, this cake is crazy good. I have made my version of it so many times since Marinella taught it to me on the Amalfi Coast. Makes 1 torte, 8-10 servingsMakes 2 crusts Make the pasta frolla: Mix together the dry ingredients: flour,…
I have to tell you, bananas are not my favorite fruit…sorry. It’s not the flavor…they’re sweet, so that’s good, right. It was purely a texture thing; they’re too soft or…
End of content
End of content
