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Spicy Bourbon Candied Nuts (Italian Croccante)

December 20, 2023 By
Spicy Bourbon Candied Nuts (Italian Croccante)
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Recipe by Silvia Baldini — There's something magical about strolling through the festive holiday markets in Italy during Christmas, especially when the air is filled with the aroma of roasted nuts, vanilla, and spices wafting from the croccante stands. Croccante is similar to almond brittle and is a cherished traditional Christmas favorite. Making this treat at home is easy, and it’s an ideal hostess gift that is both thoughtful and delicious. I've adapted the original classic Italian recipe for my brittle, using a mix of different nuts and infusing it with spices. Don’t be intimidated by the caramel; just pay attention to the color and stick to my timing. Prep your lined baking sheet and equipment beforehand to ensure a smooth process. While Italians prefer the brittle in sizable chunks, I like breaking it into smaller clusters for versatile serving options – as a standalone treat, a salad sprinkle, or an ice cream topping. Store it in an airtight container to maintain its irresistible crunch or portion it into mason jars or small bags for fun holiday gifting.
Servings Prep Time
8 cups 25 minutes
Cook Time
15 minutes
Servings Prep Time
8 cups 25 minutes
Cook Time
15 minutes
Spicy Bourbon Candied Nuts (Italian Croccante)
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Recipe by Silvia Baldini — There's something magical about strolling through the festive holiday markets in Italy during Christmas, especially when the air is filled with the aroma of roasted nuts, vanilla, and spices wafting from the croccante stands. Croccante is similar to almond brittle and is a cherished traditional Christmas favorite. Making this treat at home is easy, and it’s an ideal hostess gift that is both thoughtful and delicious. I've adapted the original classic Italian recipe for my brittle, using a mix of different nuts and infusing it with spices. Don’t be intimidated by the caramel; just pay attention to the color and stick to my timing. Prep your lined baking sheet and equipment beforehand to ensure a smooth process. While Italians prefer the brittle in sizable chunks, I like breaking it into smaller clusters for versatile serving options – as a standalone treat, a salad sprinkle, or an ice cream topping. Store it in an airtight container to maintain its irresistible crunch or portion it into mason jars or small bags for fun holiday gifting.
Servings Prep Time
8 cups 25 minutes
Cook Time
15 minutes
Servings Prep Time
8 cups 25 minutes
Cook Time
15 minutes
Ingredients
  • 1 cup unsalted almonds
  • 1 cup walnut halves
  • 1 cup pecan halves
  • 1 cup unsalted pistachios or whole cashews, or whole hazelnuts
  • 6 tablespoons water
  • 1 ½ cups granulated sugar
  • 2 teaspoons bourbon or vanilla extract
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon ground cinnamon
  • 2 teaspoons fine sea salt
  • 1 ½ teaspoon flaky salt
Servings: cups
Instructions
  1. Preheat the oven to 350 degrees.
  2. Toast the nuts: Combine the nuts on a baking sheet in a single layer and roast them for 10 minutes, being careful not to burn them. Set aside. Line one large baking sheet with parchment paper and set aside.
  3. Make the caramel: Place the sugar and the water in a large, nonstick sauté pan (16 inches), mix to combine with a metal fork. Cook over medium-high heat until the sugar melts, turning into a transparent syrup. Don’t stir. Use a cooking brush to swipe the sugar sticking to the sides of the pan. Cook for 5 to 10 minutes until the mixture becomes a clear golden brown, swirling the pan constantly at the end. Pay attention and be careful; the caramel is very hot and can burn quickly.
  4. Add the nuts: Take the pan off the heat, promptly add the bourbon or the vanilla; it will bubble up, but don’t worry, swirl the pan to combine. Work quickly because the caramel continues to cook and darken. Add the roasted nuts, the sea salt, the cayenne pepper, and the cinnamon, and toss with a large metal spoon until all the nuts are completely coated.
  5. Cool and break the nuts: Quickly spread the caramelized nuts onto the prepped baking sheet lined with parchment paper. Spread the nuts out in one layer, separating them with two large metal spoons. Sprinkle with the Flaky Salt and set aside to cool. Once they’re completely cooled, break the large chunks of caramelized nuts into small clusters with your hands. Try not to break the actual nuts. Store in an airtight container for up to a month.
Recipe Notes

Note: Feel free to experiment with various spice combinations, creating sweet and salty versions. Consider combinations such as Cumin and Vanilla or Curry and Cumin. Or make a sweet and salty version by adding only vanilla and salt, a perfect topping for gelato.

For an extra touch, try finishing with a sprinkle of smoked flaky salt. Also, feel free to experiment with different kinds of nuts and substitutes; cashews and hazelnuts work well.

Cleaning: Put the used utensils in the pan and fill with water. Bring to a boil and high heat. Boil for a few minutes until all the harden caramel is melted. Pour water off and dry.

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Brioche Stuffing with Pears and Chestnuts

November 20, 2023 By
Brioche Stuffing with Pears and Chestnuts
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Recipe by Silvia Baldini — If you're searching for a side dish that steals the spotlight, look no further. Allow me to introduce you to my Pear and Brioche Stuffing. It sparks an annual battle for seconds at my Thanksgiving table. This stuffing isn't just ordinary; it's a a perrect blend of flavors and textures. Imagine luscious pears, buttery brioche, sweet sausage, and the rich, nutty essence of chestnuts blending harmoniously. As they bake, these ingredients transform into a savory, eggy bread pudding that elevates your Thanksgiving feast to new heights. Trust me, one batch is never enough. The first time I served this stuffing, it disappeared in the blink of an eye. Since then, I've learned my lesson. Now, I triple the recipe every year.
Servings Prep Time
8 people 30 minutes
Cook Time
45 minutes
Servings Prep Time
8 people 30 minutes
Cook Time
45 minutes
Brioche Stuffing with Pears and Chestnuts
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Recipe by Silvia Baldini — If you're searching for a side dish that steals the spotlight, look no further. Allow me to introduce you to my Pear and Brioche Stuffing. It sparks an annual battle for seconds at my Thanksgiving table. This stuffing isn't just ordinary; it's a a perrect blend of flavors and textures. Imagine luscious pears, buttery brioche, sweet sausage, and the rich, nutty essence of chestnuts blending harmoniously. As they bake, these ingredients transform into a savory, eggy bread pudding that elevates your Thanksgiving feast to new heights. Trust me, one batch is never enough. The first time I served this stuffing, it disappeared in the blink of an eye. Since then, I've learned my lesson. Now, I triple the recipe every year.
Servings Prep Time
8 people 30 minutes
Cook Time
45 minutes
Servings Prep Time
8 people 30 minutes
Cook Time
45 minutes
Ingredients
  • 1 loaf brioche bread
  • 4 tablespoons (½ stick) unsalted butter, plus more for pan
  • 1 cup cup yellow onions, finely chopped
  • 1 cup cup celery, chopped finely
  • 3 medium ripe pears, each peeled, cored and sectioned in 8 pieces
  • 1 lb sweet Italian sausage meat
  • 1 tbsp cognac
  • 1 cup chestnuts, cooked and peeled 
  • 2 cups room temperature stock (such as vegetable, turkey, or chicken)
  • 2 large eggs, lightly beaten
  • 4 tbsp finely chopped mixed herbs, such as fresh sage, thyme and rosemary
  • Fine sea salt and fresh ground pepper
Servings: people
Instructions
  1. Cut brioche loaf into ¾-inch cubes and place on a lined baking sheet. Allow to dry in a low oven at 220°F or overnight at room temperature. Once dry, you will have about 2 cups total. Transfer bread to very large mixing bowl and raise oven temperature to 350°F.
  2. Melt 2 tablespoons of butter in a large pan. Add the onion, celery and pears and cook until soft, about 8 minutes.
  3. In a medium pan, melt the remaining butter and add the sausage, cooking gently until browned, about 6 minutes. Add the cognac and cook for a few minutes. Combine the contents of both pans into the bowl with the diced brioche and add in the chestnuts and stock. It’s very important to try not to break the pears and brioche. Season with salt to taste and then gently fold in the eggs. Add the herbs, spices and pepper and mix one final time.
  4. Place evenly in a 9-by-13-inch greased baking dish and bake for 40 to 45  minutes, or until golden brown and puffed up and hot throughout. 
Recipe Notes

Can be made 2 days ahead and reheated before serving.

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Roasted Broccolini with Pecorino

November 22, 2021 By
Roasted Broccolini with Pecorino
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Recipe by Silvia Baldini — With sharp Pecorino melted on crispy, bitter florets with tender stalks, this is broccolini heaven. It’s a great everyday dish but it’s also worthy of any dinner party.
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Roasted Broccolini with Pecorino
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Recipe by Silvia Baldini — With sharp Pecorino melted on crispy, bitter florets with tender stalks, this is broccolini heaven. It’s a great everyday dish but it’s also worthy of any dinner party.
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Ingredients
  • 1½ lb broccolini, trimmed at the base
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon coarse sea salt
  • ½ teaspoon freshly ground black pepper
  • 6 oz grated Pecorino-Romano cheese
  • Juice of ½ lemon
Servings: people
Instructions
  1. Special Equipment: Parchment paper. Preheat the oven to 425°F.
  2. Cut the trimmed broccolini stems in half lengthwise. Don’t cut the florets. Place the broccolini on a baking sheet lined with parchment paper. Drizzle the olive oil on the broccolini and sprinkle with the salt and  pepper. Toss well, making sure the broccolini is lightly coated with oil. Spread the broccolini in one layer and roast for 10 minutes, turning once, until crisp-tender\ and slightly browned at the edges.
  3. Sprinkle the Pecorino over the roasted broccolini and return to the oven for 3 to 4 minutes, just until the cheese melts. Squeeze ½ a lemon over the baking sheet, taste for seasonings, and serve hot.
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Scallop risotto with Prosecco

December 17, 2020 By
Scallop risotto with Prosecco
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Recipe by Silvia Baldini — One dish I like to do during the holidays is Prosecco risotto with either scallops or lobster. Firstly because scallops and lobsters are so plentiful in winter here in New England, but also because prosecco, the fizzy white wine of north-eastern Italy, is a lovely, light drink that is perfect for a celebration. The combination of smooth, velvety scallops or sweet lobster, fruity, tangy prosecco and starchy rice is wonderful.
Servings Prep Time
6 people 10 minutes
Cook Time
17 to 20 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
17 to 20 minutes
Scallop risotto with Prosecco
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Recipe by Silvia Baldini — One dish I like to do during the holidays is Prosecco risotto with either scallops or lobster. Firstly because scallops and lobsters are so plentiful in winter here in New England, but also because prosecco, the fizzy white wine of north-eastern Italy, is a lovely, light drink that is perfect for a celebration. The combination of smooth, velvety scallops or sweet lobster, fruity, tangy prosecco and starchy rice is wonderful.
Servings Prep Time
6 people 10 minutes
Cook Time
17 to 20 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
17 to 20 minutes
Ingredients
  • 10 medium fresh scallops, with corals
  • 4 tablespoon unsalted butter
  • one medium yellow or white, nion, finely chopped
  • 2 cups superfino carnaroli rice
  • 1 bottle Prosecco, you don't need that much for the dish, but this means you can have a glass while you're cooking
  • 4 cups hot fish or vegetable stock
  • 1/2 lemon juice
  • fine salt and freshly ground black pepper
Servings: people
Instructions
  1. Cut 12 thin (about 1/4 inch thick) slices of scallop for garnish, then dice the rest of the meat, including the corals. Melt 3 tablespoons of the butter in a large, heavy-based pot, add the onion and cook gently until translucent.
  2. Add the rice and stir to coat. Add 120ml or a generous glass of prosecco, let the alcohol evaporate , then add a little stock, stirring all the while - you don't want to let the rice get too wet.
  3. When the liquid has been absorbed, add another ladle of stock, and stir. Repeat for 15-17min, until the rice is soft, but al dente. Turn down the heat and stir in the reserved tablespoon of butter and then the diced scallops, lemon juice and seasoning. Spoon into bowls and, just before serving, season the reserved scallop slices and place two on top of each dish - the heat of the rice will cook them straight away.
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Kir Royale

December 12, 2020 By
Kir Royale
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Recipe by Silvia Baldini — It turns any glass of bubbly into a special occasion.
Servings Prep Time
4 cocktails 5 minutes
Servings Prep Time
4 cocktails 5 minutes
Kir Royale
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Recipe by Silvia Baldini — It turns any glass of bubbly into a special occasion.
Servings Prep Time
4 cocktails 5 minutes
Servings Prep Time
4 cocktails 5 minutes
Ingredients
  • 1/2 ounce crème de cassis or any raspberry Liquor
  • dry Champagne or Prosecco or sparkling wine, to top
  • Suggested Garnish: lemon twist, crushed freeze dried raspberries, crushed candy canes,
Servings: cocktails
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Citrus Marinated Olives

December 12, 2020 By
Citrus Marinated Olives
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Recipe by Silvia Baldini — It is best to use olives that have not been pitted and such a favorite at aperitivo time.
Servings Prep Time
2 cups or 12 servings 5 minutes
Passive Time
2 hours minimum refrigeration
Servings Prep Time
2 cups or 12 servings 5 minutes
Passive Time
2 hours minimum refrigeration
Citrus Marinated Olives
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Recipe by Silvia Baldini — It is best to use olives that have not been pitted and such a favorite at aperitivo time.
Servings Prep Time
2 cups or 12 servings 5 minutes
Passive Time
2 hours minimum refrigeration
Servings Prep Time
2 cups or 12 servings 5 minutes
Passive Time
2 hours minimum refrigeration
Ingredients
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons vinegar
  • 5 bayleaves
  • 2 large garlic cloves, peeled, green shoots removed, thinly sliced
  • 1 medium lemon rinds in strips
  • 1 large orange rinds in strips
  • 1 tablespoon fresh thyme leaves, coarsely chopped
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon fennel seeds
  • 2 cups imported olives (black, green or a mix) (about 3/4 pound)
Servings: cups or 12 servings
Instructions
  1. Combine the olive oil, vinegar, bay leaves and garlic in a small saucepan and heat just until warm over low heat. Remove from the heat and stir in the lemon rind, thyme, rosemary and fennel seeds.
  2. Place the olives in a wide mouthed jar and pour in the olive oil mixture. Shake the jar to coat the olives. Refrigerate for two hours or for up to two weeks. Shake the jar a few times a day to redistribute the seasonings.
  3. Tip: Advance preparation: These will keep for about two weeks in the refrigerator.
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Tuna and Cannellini Beans Salad

December 12, 2020 By
Tuna and Cannellini Beans Salad
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Recipe by Silvia Baldini — This has always been one of my favorite Italian starters. Tuna and Cannellini beans salad. It's a pantry salad. It's effortless to make but bursting with flavor. I like to serve it as a starter or with a line up of small cicchetti; Cicchetti are small delicious bites of savory dishes always served with a sparkly cocktail.
Servings Prep Time
4 appetizers or 12 small cicchetti 15 minutes
Servings Prep Time
4 appetizers or 12 small cicchetti 15 minutes
Tuna and Cannellini Beans Salad
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Recipe by Silvia Baldini — This has always been one of my favorite Italian starters. Tuna and Cannellini beans salad. It's a pantry salad. It's effortless to make but bursting with flavor. I like to serve it as a starter or with a line up of small cicchetti; Cicchetti are small delicious bites of savory dishes always served with a sparkly cocktail.
Servings Prep Time
4 appetizers or 12 small cicchetti 15 minutes
Servings Prep Time
4 appetizers or 12 small cicchetti 15 minutes
Ingredients
  • 1 medium red onion (finely chopped)
  • 4 tablespoons fresh lemon juice
  • 2 x 14 ounces cans borlotti beans
  • 2x 8 ounces can of tuna in olive oil
  • 3 tablespoons extra virgin olive oil
  • salt to taste
  • black pepper to taste
  • 2 tablespoons chopped fresh flatleaf parsley
  • crostini or sliced baguette
Servings: appetizers or 12 small cicchetti
Instructions
  1. Put the chopped onion into a bowl with the lemon juice and let it steep while you get on with the salad.
  2. Drain the beans and rinse to get rid of any gloop, then place in a bowl. Drain the tuna and flake it into the beans. Add the olive oil and some salt to the onion and lemon juice mixture, whisking to make a dressing, then pour it over the tuna and beans and transfer to a serving dish. Fork the tuna and bean salad through, seasoning with salt and ground pepper, and scatter the parsley over.
  3. Serve on crostini, sliced fresh baguette drizzled with good olive oil or in small individual ramekins.
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Chocolate Banana Cake

February 4, 2020 By

 

Chocolate Banana Cake
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Recipe by Silvia Baldini — When life gives you too many bananas you make gooey chocolate, coconut and rum cake. 20 minutes to make, one hour to bake. Eat warm out of the oven with a large scoop of bourbon vanilla ice cream or caramel crunch would be nice too.
Servings Prep Time
8/10 people 25 minutes
Cook Time
1 plus 10m hour
Servings Prep Time
8/10 people 25 minutes
Cook Time
1 plus 10m hour
Chocolate Banana Cake
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Recipe by Silvia Baldini — When life gives you too many bananas you make gooey chocolate, coconut and rum cake. 20 minutes to make, one hour to bake. Eat warm out of the oven with a large scoop of bourbon vanilla ice cream or caramel crunch would be nice too.
Servings Prep Time
8/10 people 25 minutes
Cook Time
1 plus 10m hour
Servings Prep Time
8/10 people 25 minutes
Cook Time
1 plus 10m hour
Ingredients
Cake
  • 2/3 cup plus one tablespoon milk 160 ml
  • 2 tsp lemon juice
  • 1 1/2 cup mashed ripe bananas 4 bananas with brown spots
  • 2 cups all-purpose flour 300g
  • 1/2 cup shredded desiccated coconut 50g
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate (baking) soda
  • 1/4 tsp salt
  • 1 1/4 stick unsalted butter softened 150g
  • 1 1/4 cup caster granulated sugar 225g
  • 1/2 tsp vanilla extract
  • 2 tablespoons rum optional
  • 3 large eggs
  • 3 1/2 oz dark chocolate finally chopped 100g
Frosting
  • 7 oz dark chocolate 200g broken in to pieces
  • 3/4 cup icing confectioner sugar 160g
  • 1/2 cup sour cream 225ml
Servings: people
Instructions
Cake
  1. Heat the oven to 150c/325f Butter a 9 1/2 inch-24cm spring form cake pan and line with baking parchment.
  2. Place the milk and lemon in a bowl and let stand for 10 minutes to sour the milk, then stir in the mashed bananas.
  3. Stir together flour, desiccated coconut, baking powder and baking soda with the salt. With a stand in mixer or by hand, beat together butter, sugar and vanilla until light and fluffy. Beat eggs one at the time. Add the Rum if using. Add one-third of the flour mix to the creamed mixture and gently beat in. Add one-third of the banana mixture and gently beat in. Alternately add the remaining flour and banana until combined. Gently fold in the chocolate. Spread the batter over the base of the lined spring form.
  4. Bake for 1 hour and 10 minutes, until the sides have pulled away from the spring form. Transfer to a wire rack and leave to cool for 15 minutes before turning out on the rack and leaving to cool completely.
Frosting/ Optional
  1. Melt the chocolate in a bowl over a pan of simmering water. Stir until smoothly combined. Cool slightly. Gradually beat in the icing sugar. Stir in the sour cream until thick, smooth and glossy. Use immediately.
Recipe Notes

The frosting is very good and very festive but not necessary. I like this cake plain most of the times.

You can substitute half of the dark chocolate with the same amount of white chocolate for a truly decadent treat.

Use good quality chocolate it makes a difference.

The bananas need to be very ripe with brown speckled skins  to achieve perfect flavor and texture.

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Eggplant Parmigiana with Smoked Mozzarella and Fresh Basil

January 26, 2020 By
Eggplant Parmigiana
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Recipe by Silvia Baldini — Eggplant Parmigiana is one of my family go-to Sunday meals. This recipe is my version of the Italian classic and it's a lighter and vegetarian option. The eggplants are sliced and grilled instead of fried and then layered with either uncooked, canned crushed Italian tomatoes or with with a simple cooked sauce. I like to use a generous amount of good olive oil, a lot of fresh basil, and smoked mozzarella for extra flavor, but fresh unsalted mozzarella is always a great alternative. To make the sauce I cook the crushed tomatoes with a peeled garlic clove lightly sautéed in a couple of tablespoons of olive oil. I bring the tomatoes to a boil and then I simmer them for 15 minute with a bunch of basil leaves or until the extra liquid is reduced. I end by always removing the garlic clove and I season with a little salt and little pepper.
Servings Prep Time
4/6 people 40 minutes
Cook Time
35/45 minutes
Servings Prep Time
4/6 people 40 minutes
Cook Time
35/45 minutes
Eggplant Parmigiana
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Recipe by Silvia Baldini — Eggplant Parmigiana is one of my family go-to Sunday meals. This recipe is my version of the Italian classic and it's a lighter and vegetarian option. The eggplants are sliced and grilled instead of fried and then layered with either uncooked, canned crushed Italian tomatoes or with with a simple cooked sauce. I like to use a generous amount of good olive oil, a lot of fresh basil, and smoked mozzarella for extra flavor, but fresh unsalted mozzarella is always a great alternative. To make the sauce I cook the crushed tomatoes with a peeled garlic clove lightly sautéed in a couple of tablespoons of olive oil. I bring the tomatoes to a boil and then I simmer them for 15 minute with a bunch of basil leaves or until the extra liquid is reduced. I end by always removing the garlic clove and I season with a little salt and little pepper.
Servings Prep Time
4/6 people 40 minutes
Cook Time
35/45 minutes
Servings Prep Time
4/6 people 40 minutes
Cook Time
35/45 minutes
Ingredients
  • 2 large eggplants, sliced into 3/8 to 1/2 inch thick rounds
  • 4 tablespoons extra virgin olive oil
  • 1 16-ounces can crushed Italian tomatoes
  • 1 cup Parmigiano Reggiano
  • 8 ounces smoked mozzarella sliced thin
  • 1 large bunch bunch fresh basil leaves
  • salt and pepper
  • Extra Virgin Olive Oil for finishing
  • butter unsalted
Servings: people
Instructions
  1. Preheat the oven to 350°F. Slice the eggplants into thin rounds. Brush each slice lightly on both side with the olive oil.
  2. Put a grill pan on high heat. Get the pan hot. Grill the eggplant slices on both sides and until soft. Make sure to get even grill marks. Brush again lightly with olive oil and adjust the seasoning. Set aside.
  3. Grease an 8 x 8 inch baking dish with olive oil. Spread 2 tablespoons of tomato on the bottom of the dish. Line the bottom of the dish with the grilled eggplant in a single layer. Spread a little less than 1/3 of the tomatoes over the eggplant. Make a layer of smoked mozzarella and sprinkle a liberal amount of Parmigiano Reggiano over it. Place a few torn pieces of basil over this layer.
  4. Continue making layers with the eggplant, tomatoes, mozzarella, Parmigiano, and basil until you have used up the eggplant. Skip the basil on the top layer.
  5. Dot the top layer with some unsalted butter and sprinkle with Parmigiano. Place the dish into the upper third of the preheated oven. Cook for about 35 minutes. The eggplant should be bubbling and the mozzarella nicely melted.
  6. Allow to rest and settle for about 5 minutes before slicing and serving.
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Polenta Holiday Cookies

October 30, 2019 By
Polenta Holiday Cookies
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Crispy, crunchy, polenta cookies. The recipe was kindly gifted to me by my MIL Elisabetta. They have become a welcome tradition in my family. We make them a couple of weeks ahead of the holidays and keep them fresh in a metal tin, lined with parchment paper. The mix of polenta and potatoes starch gives them a melt in your mouth texture. I like to dust them with a light coating of powder sugar and I enjoy them as treat with tea or when my sweet tooth requires a fixing.
Servings Prep Time
30 small cookies 30 minutes
Cook Time Passive Time
10/12 minutes 30 minutes rest time
Servings Prep Time
30 small cookies 30 minutes
Cook Time Passive Time
10/12 minutes 30 minutes rest time
Polenta Holiday Cookies
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Crispy, crunchy, polenta cookies. The recipe was kindly gifted to me by my MIL Elisabetta. They have become a welcome tradition in my family. We make them a couple of weeks ahead of the holidays and keep them fresh in a metal tin, lined with parchment paper. The mix of polenta and potatoes starch gives them a melt in your mouth texture. I like to dust them with a light coating of powder sugar and I enjoy them as treat with tea or when my sweet tooth requires a fixing.
Servings Prep Time
30 small cookies 30 minutes
Cook Time Passive Time
10/12 minutes 30 minutes rest time
Servings Prep Time
30 small cookies 30 minutes
Cook Time Passive Time
10/12 minutes 30 minutes rest time
Ingredients
  • 1 3/4 cups fine italian polenta
  • 1 cup all-purpose flour
  • 3/4 cup potato starch italian fecola
  • 1 cup ground almonds
  • 1/2 teaspoon baking powder
  • 1 pinch fine sea salt
  • 1 stick butter unsalted
  • 1 cup sugar
  • 1/2 medium zest of a lemon
  • 1/2 teaspoon natural vanilla extract
  • 2 large eggs
  • powder sugar for dusting
Servings: small cookies
Instructions
  1. In a bowl, mix together the polenta, flour, potato starch, almonds, baking powder and salt.
  2. In a mixer, cream together the butter and sugar. Add the eggs one by one, then add the lemon and the vanilla. Add the dry ingredients and mix until a firm dough forms.
  3. Divide the dough in half, place each piece onto a piece of parchment or wax paper, Cover with another piece of parchment and roll out both pieces with a pin in to two 1/4 inch thick rectangles. Refrigerate at least 1 hour.
  4. Preheat the oven to 350 degrees F, and line 2 cookie sheets with parchment paper or silicone baking mats. Cut the cookies with small shaped cookie cutters. Place on the prepared cookie sheets about 2 inches apart. Bake, rotating the cookie sheet halfway through, until cookies are just golden, 10 to 12 minutes. Transfer to a rack to cool completely, about 20 minutes. Dust with powder sugar.
  5. Polenta cookies can be stored in an airtight container for up to 3 weeks.
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Italian Hot Chocolate

October 2, 2019 By
Italian Hot Chocolate
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Recipe by Silvia Baldini — Italian hot chocolate is thicker, creamier, and generally much richer than traditional American hot chocolate, which is less dense and milkier. It is made with a few key ingredients: cocoa, sugar, and milk. A little dark chocolate and a thickening agent, such as cornstarch, are added as well. I like to add flavors to my chocolate. Vanilla or coffee are great additions. Nutella and marshmallows make a great halloween treat and a dash of orange liquor or rum give it an adult twist.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Italian Hot Chocolate
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Recipe by Silvia Baldini — Italian hot chocolate is thicker, creamier, and generally much richer than traditional American hot chocolate, which is less dense and milkier. It is made with a few key ingredients: cocoa, sugar, and milk. A little dark chocolate and a thickening agent, such as cornstarch, are added as well. I like to add flavors to my chocolate. Vanilla or coffee are great additions. Nutella and marshmallows make a great halloween treat and a dash of orange liquor or rum give it an adult twist.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Ingredients
  • 4 cups whole milk
  • 7 oz dark chocolate 70% cacao
  • 8 tablespoons cocoa powder
  • 3 1/2 tablespoons cornstarch
  • 4 tablespoons granulated sugar
Servings: servings
Instructions
  1. Chop the dark chocolate into very small pieces. Place the milk on low heat.
  2. In a bowl mix together cocoa, cornstarch (or potato starch), and powdered sugar. When the milk is hot, but well before it starts to boil, add the mixture and start stirring, always in the same direction, avoiding the formation of lumps.
  3. Once bubbles start to form on the surface, add the chocolate and mix until thick and creamy. But beware: the starch will cause it to thicken even when removed from heat, so it's a good idea to remove the chocolate from the heat before it thickens completely (otherwise you run the risk of turning it into a pudding!)
  4. Pour it into four mugs and serve it warm.
Recipe Notes

Make sure the milk is warm before you start adding the other ingredients.Keep the heat on low and be careful of burning the bottom.
Do not allow the chocolate to thicken too much before removing it from heat.
If chocolate clumps start to form, remove the mixture from heat and whisk vigorously until it is smooth again.White chocolate can be used instead of dark chocolate
The chocolate can be flavored with vanilla, cinnamon, coffee, nutella, orange liquor, peppermint, rum

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Barbera Grilled Flank Steak— Brasato Remix

June 21, 2019 By
Barbera Grilled Flank Steak— Brasato Remix
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Recipe by Silvia Baldini — Barbera is great with grilled meats and it’s best served slightly chilled, making it the perfect BBQ wine not only for drinking but also for cooking. This Barbera marinade, based on the Italian recipe for brasato, works wanders to flavor flank steak. I marinate the meat for thirty minutes to two hours. For rare steak, I grill it on really high heat for three to five minutes on each side, depending on the thickness. Larger steaks might take longer. I reduce the leftover Barbera marinade in a small pot on low heat, I puree it in to a creamy sauce and I serve on the side of the flank steak.
Servings Prep Time
4/6 people 30 minutes, to 2 hours
Cook Time
6 to 10 minutes minutes
Servings Prep Time
4/6 people 30 minutes, to 2 hours
Cook Time
6 to 10 minutes minutes
Barbera Grilled Flank Steak— Brasato Remix
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Recipe by Silvia Baldini — Barbera is great with grilled meats and it’s best served slightly chilled, making it the perfect BBQ wine not only for drinking but also for cooking. This Barbera marinade, based on the Italian recipe for brasato, works wanders to flavor flank steak. I marinate the meat for thirty minutes to two hours. For rare steak, I grill it on really high heat for three to five minutes on each side, depending on the thickness. Larger steaks might take longer. I reduce the leftover Barbera marinade in a small pot on low heat, I puree it in to a creamy sauce and I serve on the side of the flank steak.
Servings Prep Time
4/6 people 30 minutes, to 2 hours
Cook Time
6 to 10 minutes minutes
Servings Prep Time
4/6 people 30 minutes, to 2 hours
Cook Time
6 to 10 minutes minutes
Ingredients
  • 1 large white onion, diced
  • 1/2 medium carrot diced
  • 1 stalk celery diced
  • 1 tablespoon olive oil
  • 1 750 ml Barbera wine
  • 1 large garlic clove, peeled
  • 2-3 bay leaf
  • a few whole cardamom cloves, one cinnamon stick, some juniper berries
  • 1/4 teaspoon freshly ground nutmeg
  • 1 handful mixed fresh herbs such as rosemary, sage, thyme tied together with a string
  • 1 cup beef stock
  • 2 tablespoons cold butter, unsalted
  • 1 shot cognac
  • 1 16-24 ounces flank steak
  • salt and freshly ground black pepper
  • one bunch of parsley leaves, chopped
Servings: people
Instructions
Marinade
  1. Sweat the onion, carrot and celery with the olive oil until translucent in medium-large pot.
  2. Add the Barbera wine, the garlic, the bay leaves, the cloves, the cinnamon, the juniper berries, the nutmeg and the tied herbs. Cook on medium heat for about 10 minutes. Add the beef stock and cook for another 5 to 7 minutes.
  3. Remove and discard bay the leaves, cinnamon and rosemary and the thyme stalks. With an immersion blender puree the vegetables and the liquid until smooth. Boil the sauce over medium-high heat, uncovered, until the sauce is reduced and slightly thickened, about 10 minutes. Drop in the butter and swirl it through the sauce until glossy. Add a shot of cognac and reduce it until the alcohol has evaporated, about two minutes. Taste for seasoning, add salt and pepper, if necessary. It can be prepared a day in advanced. Keep refrigerated until ready to use.
Flank Steak
  1. Season the flank steak on both sides with salt and pepper. Place the steak in the Barbera sauce and turn once or twice, then let sit in the sauce until the grill is hot.
  2. Turn the steak one more time, then place on the grill; brush a couple of tablespoons with the Barbera sauce over it, reserve the rest of the sauce. For rare meat, grill about 3 minutes a side for steaks less than an inch thick. For larger or more done steak, increase the time slightly.
  3. Rest the steak for 10 minutes and slice at a diagonal, against the grain. Serve with the chopped parsley and the reserved sauce on the side.
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Butterflied Filet of Beef with Herbs

June 12, 2019 By
Butterflied Filet of Beef with Herbs
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Recipe by Silvia Baldini — This is the most tender of all cuts of beef but it is less flavorful than those coming from a muscles of animals. I like to unroll the cylinder of the fillet by butterflying it with a sharp knife until I obtain a rectangular shape of even thickness. I cover the surface after a good seasoning with chopped herbs, or chopped bacon, mushrooms, caramelized onions or shallots and cheese, roasted peppers or truffles. I roll up the filet and tie it with kitchen rope then after a good browning on the stove, I finish the filet in a hot oven. It's an elegant but simple way to feed a crowd.
Servings Prep Time
4 people 20 minutes
Cook Time
20/25 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20/25 minutes
Butterflied Filet of Beef with Herbs
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Recipe by Silvia Baldini — This is the most tender of all cuts of beef but it is less flavorful than those coming from a muscles of animals. I like to unroll the cylinder of the fillet by butterflying it with a sharp knife until I obtain a rectangular shape of even thickness. I cover the surface after a good seasoning with chopped herbs, or chopped bacon, mushrooms, caramelized onions or shallots and cheese, roasted peppers or truffles. I roll up the filet and tie it with kitchen rope then after a good browning on the stove, I finish the filet in a hot oven. It's an elegant but simple way to feed a crowd.
Servings Prep Time
4 people 20 minutes
Cook Time
20/25 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20/25 minutes
Ingredients
  • 1 pounds center cut beef filet, trimmed
  • salt and pepper
  • 6 to 8 tablespoons chopped herbs
  • 1 tablespoon vegetable oil
Servings: people
Instructions
  1. Open and butterfly the filet. Use a sharp-boning knife and cut the beef starting from the center using the tip of the knife and gently unrolling while cutting. Maintain at least a 3/4 of an inch thickness. Flatten in to a regular rectangle.
  2. Preheat the oven at 350 degrees F. Season with salt and pepper and cover the surface with the chopped herbs, or what ever you are using. Roll the beef tight and tie with kitchen string in even sections. Season the outside.
  3. Heat a pan with vegetable oil. Sear the meat on all sides until browned. Roll it over every minute with a pair of tongs. Transfer the fillet to a hot oven and cook for 20-25 minutes for medium rare to medium. Rest the meat outside the oven for at least 10 minutes, untie and slice before serving.
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Pâte Brisée- Basic Pastry

June 10, 2019 By
Pâte Brisée- Basic Pastry
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Recipe by Silvia Baldini— Essential and basic recipe for pastry dough
Servings Prep Time
2 disks 30 minutes
Passive Time
30 minutes minimum resting time
Servings Prep Time
2 disks 30 minutes
Passive Time
30 minutes minimum resting time
Pâte Brisée- Basic Pastry
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Recipe by Silvia Baldini— Essential and basic recipe for pastry dough
Servings Prep Time
2 disks 30 minutes
Passive Time
30 minutes minimum resting time
Servings Prep Time
2 disks 30 minutes
Passive Time
30 minutes minimum resting time
Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 pinch salt
  • 2 sticks cold unsalted butter, cut into pieces
  • iced water
Servings: disks
Instructions
  1. Pulse flour and salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
  2. Shape dough into 1 large disk or 2 small disks, and wrap in plastic wrap. Refrigerate until firm, at least 1 hour.
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Crème Brûlée

June 10, 2019 By
Crème Brûlée
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Recipe by Silvia Baldini —The marriage of cream, milk, eggs and sugar is the foundation for a silky and vanilla-scented custard. Bake it gently and slowly in a water bath, then top it with a crisp caramel, brûlée and crack it open with a spoon at the table. Add a touch of citrus zest, chocolate or a splash of liquor for an extra kick.
Servings Prep Time
6/8 people 30 minutes
Cook Time
35/40 minutes
Servings Prep Time
6/8 people 30 minutes
Cook Time
35/40 minutes
Crème Brûlée
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Recipe by Silvia Baldini —The marriage of cream, milk, eggs and sugar is the foundation for a silky and vanilla-scented custard. Bake it gently and slowly in a water bath, then top it with a crisp caramel, brûlée and crack it open with a spoon at the table. Add a touch of citrus zest, chocolate or a splash of liquor for an extra kick.
Servings Prep Time
6/8 people 30 minutes
Cook Time
35/40 minutes
Servings Prep Time
6/8 people 30 minutes
Cook Time
35/40 minutes
Ingredients
  • 1 1/4 cup heavy cream
  • 1 vanilla bean
  • 4 large eggs yolks
  • 4 tablespoons granulated sugar
  • 1 pinch salt
  • 6 tablespoons granulates sugar for caramel
Servings: people
Instructions
  1. Split the vanilla bean. Scrape the seeds with the tip of a small knife. Combine the cream with the vanilla seeds and the spilt bean in a heavy bottom medium pot. Stir over medium heat until it reaches the boiling point. Set aside and steep until it cools down.
  2. Preheat the oven at 325 degrees. Line a baking pan with high sides with paper towel. Boil a pot of water and set aside.
  3. Whisk eggs yolks in a bowl with sugar and salt. Remove the vanilla beans from the cream. Add the cream mixture very slowly in to the yolks, whisking well after every addition. Once blended place the cream in 6/8 small 4-ounces ramekins or in one large baking dish.
  4. Place the ramekins in the lined baking pan and slowly add half of the hot water in to the pan. Place the pan in the heated oven and fill it with the remaining water. Water should cover at least 3/4 of the ramekins sides but not reach the top.
  5. Bake for 35/40 minute or until centers are softly set and still creamy. Remove the ramekins from hot water when cool enough to handle. Cover the dishes and refrigerate for two hours or up to two days.
  6. To serve, sprinkle each ramekin with sugar and caramelize with a blow torch or under the broiler. Enjoy while the tops are still hot and custard is cool.
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Wild Ramps Pesto

May 13, 2019 By
Wild Ramps Pesto
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Recipe by Silvia Baldini—Pungent, fresh with a hint of garlic and loads of walnuts. This is the must do pesto in Spring when wild ramps are briefly abundant.
Servings Prep Time
4 servings 20 minutes
Cook Time
2 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
2 minutes
Wild Ramps Pesto
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Recipe by Silvia Baldini—Pungent, fresh with a hint of garlic and loads of walnuts. This is the must do pesto in Spring when wild ramps are briefly abundant.
Servings Prep Time
4 servings 20 minutes
Cook Time
2 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
2 minutes
Ingredients
  • 1 bunch wild ramps, about 4 ounces
  • coarse sea salt
  • 1/2 cup walnuts, toasted
  • 1/2 cup EVOO
  • 1/2 cup pecorino cheese, grated
  • 1/4 cup Parmesan cheese, grated
  • 2 tablespoons finely grated lemon zest
  • salt and freshly ground pepper
Servings: servings
Instructions
  1. Clean ramps. Separate greens from bulbs. Blanch ramp greens in a large pot of boiling salted water until wilted, about 10 seconds. Using a slotted spoon r, transfer greens to a bowl of ice water; drain and squeeze out liquid.
  2. Coarsely chop ramp bulbs and stalks and walnuts in a food processor. Add ramp greens, olive oil, pecorino, parmesan and lemon zest; process to a coarse paste. Season with salt and pepper.
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