Desserts

  • Bread and Milk Cake with Pears and Dried Plums, La Miascia

    Makes a 9″ cake 11 ounces dry old bread (see note below) 2 cups whole milk 2 medium ripe pears 3 tablespoons sultanas or raisins, soaked in warm water to plump 4 dried plums or prunes, thinly sliced3 dried figs, thinly sliced 1 lemon, zested …

    Read More →
  • Panna Cotta with Strawberry Syrup

    Serves 4 20oz Heavy cream (Panna) 4 gelatin sheets (if available) or 0.25 oz. of powder gelatin (1 pocket) 4oz of sugar ½ vanilla bean (or 1 teaspoon of vanilla extract) If using gelatin sheets, put them in a bowl with cold water to soak …

    Read More →
  • Sardinian Ravioli Cookies, Sebadas

    ½ cup whole milk 8 tablespoons 1 stick unsalted butter 1 cup all-purpose flour 2 cups ricotta, preferably sheep’s milk Grated zest of 2 lemons 1 large egg 1 cup yogurt, preferably coach farm goat yogert ½ cup sugar 2 cups extra-virgin olive oil, for …

    Read More →
  • Roasted Apples with Hazelnut, Bitter Chocolate, and Lemon Zest

    Serves 6 6 firm baking apples (such as Granny Smith) ¼ cup sugar, divided ¼ cup (1/2 stick) soft unsalted butter, plus more for greasing 2 teaspoons finely grated or minced lemon zest 2/3 cup finely chopped toasted hazelnuts 2 Ounces (1/3 cup) chopped dark …

    Read More →