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Cooking with Nonna Marisa Rini |
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Ciao a tutti!
I hope you all had a wonderful holiday weekend! Now that we've managed to slowly pull ourselves away from the barbecue, it's time to get back to the kitchen so we can work on quick and easy meals for the other 364 days in the year! This week finds us traveling to the northeast corner of the map, nestled comfortably between the azure Ligurian Sea and the snowy peaks of the Apennine Mountains -- you guessed it -- Genoa -- from the lovely region of Liguria!
With the help of the radiant Nonna Marisa, we'll be crushing and grinding our way to making the simplest homemade topping for pasta, the world famous Pesto alla Genovese and to showcase this delicious sauce Nonna Marisa and I will prepare for you Trofie con Pesto. Traditionally, the ingredients are combined in a marble mortar and crushed to a
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creamy consistency with a pestle. The pine nuts are added and crushed together with the other ingredients.
When the nuts are well-incorporated into the "cream", grated cheese or olive oil can be added and mixed with a wooden spoon. In a tight jar (or simply in an air-tight plastic container), pesto can last in the refrigerator up to a week, and can also be frozen for later use.
Often imitated, but never duplicated, this recipe is sure to be one of your favorites. Of course, the most fun part is grinding away at the ingredients (my goodness, the aromas!), but a food processor will more than suffice to combine your ingredients, and will certainly do it in short-order. Whichever way you choose, you will be happy with the results every single time.
Tanti Baci,
Rossella
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Cooking with Nonna Rosetta Rauseo |
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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.
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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 |
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