I have been getting an insane itch to do some real traveling, but I sadly have no big plans to get out of town until June 30th. However, a couple of my best friends came over last night and made dinner, and we cooked spinach pasta with chicken and homemade alfredo sauce! It was very, very delicious, but made me want to go back to Italy so badly! It got me thinking about all of my favorite things that I ate while I was over there and I wanted to share a few recipes with you!
The first it the Fonduta val Dostana or Fondue that I cooked in the cooking class I attended!
- 14 oz fontina cheese
- 7 oz milk
- 7 oz butter
- 7 oz flour
- 4 egg yolks
- sliced bread
In a stainless steel pot, melt butter and add flour, stirring. Then add milk until you have obtained a béchamel. Next, add the cubed fontina and melt it over a double boiler. Finally, add the egg yolks one at a time, and stir well until the Fonduta has a smooth homogeneous texture. Serve in small bowls with sliced of toasted bread.
My next recipe to share is the Tiramisu that I got from this cooking class as well!
- 7 oz marscapone cheese
- 2 Eggs
- 2 Tablespoons sugar
- 1 cup of strong coffee
- 1 tablespoon rum
- 16 lady fingers
- 1 tablespoon cocoa powder
Brew coffee, add rum and set aside. In a separate bowl beat the egg yolks with sugar until fluffy. Add the marscapone and mix well. In another bowl whip up the egg whites until firm and fold them into the cream. Then, dip the ladyfingers in the coffee and place them side-by-side on the bottom of a rectangular serving dish. Next, pour half of the cream mixture on top and spread evenly. Then add another layer of coffee soaked ladyfingers and the rest of the cream; spread evenly again. After this sprinkle with the cocoa powder on top of the cream. After this simply refrigerate the Tiramisu for at least one hour before serving.
The last recipe I’m going to share with you is a Pumpkin Risotto that Stacey’s roommate made for us on Thanksgiving in Florence!
- 1/2 cup extra virgin olive oil
- 1 cup finely chopped onion
- 1 tablespoon chopped garlic
- 2 cups arborio rice
- 1 cup dry white wine
- 6 cups chicken broth (or vegetable broth for the vegetarians)
- 1 butternut squash (half baked then pureed, the other half cult, peeled and sauteed in butter and olive oil)
- 1/2 cup grated parmesan
- 4 tablespoons unsalted butter cut into pieces
In a medium saucepan, heat olive oil over medium-high heat. Add the onion and garlic, and saute, stirring continuously, just until softened (about 3-4 minutes). Add the rice and continue to stir, coating the rice in olive oil. Add the white wine and continue cooking, stirring often, until the liquid has been absorbed by the rice. Pour enough broth in to cover the rice completely (about 3 cups) and continue to cook, stirring often, until the liquid has been absorbed. Pour another cup and continue to cook, stirring often, until the liquid has been absorbed. Then add the remaining broth and continue to cook, stirring often, until the liquid has been absorbed. Continue cooking until the rice is al dente. Then, stir in the squash puree and diced pumpkin and reduce heat, very low, so it doesn’t simmer. Lastly, stir in the shredded parmesan and butter. (The pumpkin risotto is picture at the top right in the photo below).
I hope everyone enjoys this post and makes some amazing Italian food! I would love to get any recipes you guys love, especially of a local cuisine! Also, what are your favorite foods that take you back to a place that you’ve traveled to?
If you want to read more about my travels to Italy you can do so here
- Food Envy: A Look Into the Foods I Ate in Italy (2011)
- Bologna (2011)
- Florence and Assisi (2007)
- First Evening in Florence (2011)
- Low-Key Day in Florence (2011)
- Another Beautiful Day in Florence (2011)
- Farmaceutica di Santa Maria Novella- Florence (2011)
- Last Day in Florence (2011)
- Rome (2007)
- Day Trip to Siena (2011)
- Venice (2007)