|
Cooking with Nonna Rosetta Rauseo |
 |
 |
|
 |
Ciao a tutti!
A new Monday means a new episode of Cooking with Nonna! This week, we’ll be showcasing the most favored part of any meal -- you guessed it -- dessert! Nonna Rosetta, from the region of Campania, is alongside me and she’ll be showing us how to make a staple of Italian dessert, the Ricotta Cheesecake. This delectable Italian departure from the traditional cheesecake will always be found gracing family events and holidays, but as far as I’m concerned, you can make it any time and for any occasion (the more frequent, the better!)
What’s especially great about this ricotta cheesecake is it’s light and fluffy texture. When cooked in the oven, the ricotta loses its normal, weighty characteristics, and transforms into an airy filling without sacrificing the soft, subtle flavors it is most known for.
|
The traditional cheesecake, a 500-year-old recipe, is a thick, creamy wonderland of flavor, but it will always lose out to its younger ricotta brother when it comes to capping off a meal in the healthiest way possible. Better still, the top of the cheesecake serves as an edible blank canvas, waiting eagerly for decorations of fruit, powdered sugar, and any other topping you can spread, sprinkle, or ornament on top.
The Ricotta Cheesecake may be the easiest and quickest type of cheesecake to make, but learning from Nonna Rosetta made it the most enjoyable. Her breezy, playful manner was only outshone by her sense of humor on camera. I hope you have as much fun as I did when you make your ricotta cheesecake, and as Nonna Rosetta would say, “Have funny”.
Tanti Baci,
Rossella |
|
|
Cooking with Nonna Rosalia Caravella |
|
|
|
 |
Ciao a tutti!
In this week's episode, I'll be making "Pasta con Sarde" (Pasta with Sardines), perhaps one of the most traditional dishes from the beautiful island of Sicilia. Here to help give us the low-down from Mo-town (Palermo, that is) is the lively and electric, Nonna Rosalia Caravella. In an embarrassingly short time she helps me turn our loose collection of ingredients from under-achieving loners into a well-adjusted and healthy meal. Whether it's the ornate rainbow of colors outside or the sweet and salty flavors inside, this dish always provides a bounty for the senses.
Of course, since both you and I learn side-by-side with our Nonne, I'd like to share some of the more important things I've learned from my experience with Nonna Rosalia -- and
|
you can use them before, during and after the preparation of our dish:
- Bucatini pasta does not function as a straw as well as you'd think
- The fennel we used grows wild in the mountains of Sicily (and anything/anyone else that may have is none of my business...)
- Using saffron to dye your pasta blond is a great way to give it that Upper West Side look at a Lower East Side price ... and finally,
- While cayenne pepper is a great way to speed up your metabolism, I advise not to consume it by the tablespoon, as you may find swallowing, tasting and breathing more difficult than normal
What's especially great about these tips is that they can be applied to just about every cooking scenario imaginable (including the second one, in a way). Remember, folks, cayenne pepper is like perfume -- don't swallow too much of it.
One last thing: Before you go and watch our latest episode, there's going to be a new edition to the blog section of our page. Since we update our recipes all the time, every Thursday we'll feature a handful of them, as well as tips and tricks to help along the way. We'll also be highlighting the wonderful Nonne that provide them to us, so be sure to check back here every Thursday for the newest additions to the Cooking with Nonna family.
Tanti Baci,
Rossella
|
|
|
|
|
|
|
<< Start < Prev 1 2 3 4 5 6 7 Next > End >>
|
|
Page 7 of 7 |
