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Busiate with Trapanese Pesto
Busiate al Pesto Trapanese

apricot almond cake with crown of slivered almonds

Apricot Almond Cake
Torta di Mandorle e Albicocche

Apricots in Vanilla Syrup

Apricots in Vanilla Syrup
Albicocche Sciroppate

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September 7, 2021 By Deborah Dal Fovo Leave a Comment

Busiate with Trapanese Pesto
Busiate al Pesto Trapanese

Nothing says summer like sun kissed tomatoes—ripe, juicy, and bursting with flavor. And, nothing says summer pasta like Busiate with Trapanese Pesto (Busiate al Pesto Trapanese) starring those peak-season, sun saturated tomatoes. Yes, tomatoes in pesto. It’s the “other” pesto—a sultry, seductive southern Italian version of the Genovese classic. This ethereal pasta dish comes from…

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July 22, 2021 By Deborah Dal Fovo 3 Comments

Apricot Almond Cake
Torta di Mandorle e Albicocche

apricot almond cake with crown of slivered almonds

Funny how what goes around comes around…even in cake making! This Apricot Almond Cake has its origins decades ago when I was living in the countryside of Tuscany and the fruit trees on our property had an unexpected bumper crop one year and I found myself with bushels of apricots to make use of. Some…

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June 17, 2021 By Deborah Dal Fovo Leave a Comment

Apricots in Vanilla Syrup
Albicocche Sciroppate

Apricots in Vanilla Syrup

Carpe diem! That’s the Latin phrase meaning “seize the day” and it was exactly what I did when I spotted the first apricots of the year at my farmers’ market. While I always prepare jam with summer apricots, this fruit was so small and perfect that I decided to make my Apricots in Vanilla Syrup…

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February 15, 2020 By Deborah Dal Fovo 2 Comments

PROOF IN THE PUDDING
MAGIC LEMON PUDDING {GLUTEN AND DAIRY FREE RECIPE}

magic lemon pudding on blue plate

Once in a blue moon, I come across a recipe that surprises me. This Magic Lemon Pudding is one of those. When my food writing mentor and friend, Tori Ritchie, posted a genius recipe for Lemon Meringue Pudding on her blog, I was intrigued. She found it in her mother’s recipe box and it was an…

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April 18, 2019 By Deborah Dal Fovo Leave a Comment

SAVORY EASTER TART
TORTA SALATA PASQUALE

savory-easter-tart

Easter is a time of new beginnings. Of transformation and rebirth. So, why not give a traditional dish new life with a modern update? That’s precisely what I was thinking when I did a riff on the classic Italian Easter pie, Torta Pasqualina, to create my Savory Easter Tart. Don’t get me wrong—I love Torta Pasqualina with…

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February 14, 2019 By Deborah Dal Fovo Leave a Comment

BITTERSWEET LOVE {SALAD}
Blood Orange, Arugula & Red Onion Salad

bittersweet love salad

For lovers around the world, Valentine’s Day is a giddy time to celebrate shared love with hearts and flowers, candy and candle-lit dinners. But what about those of us who are love-less? The ones who lost love, were betrayed in love, or for whom love never even bothered to show up. You know, the kind…

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January 21, 2019 By Deborah Dal Fovo 4 Comments

Ribollita
Tuscan Bread & Vegetable Soup

ribollita with spoon

Brrrr, it’s cold outside. The perfect time to make a big pot of Ribollita, the iconic Florentine soup that appears on every restaurant menu in Tuscany and beyond each winter. In fact, it’s so popular that the entire Tuscan region has adopted it as its own. Ribollita is the queen of la cucina povera Toscana—Tuscan peasant cooking—and…

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February 13, 2017 By Deborah Dal Fovo Leave a Comment

Valentine’s Day Dinner:
Beet Pasta Ravioli with Ricotta and Radicchio Filling

Beet Pasta Ravioli with Ricotta and Radicchio Filling

How do I love thee? Let me count the ravioli. Seriously, there’s no better way to say “I love you” than with a plate of handmade pasta lovingly crafted and offered as a token of your affection. After all, you put a little bit of yourself into every bite by kneading, rolling and shaping the…

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January 27, 2017 By Deborah Dal Fovo Leave a Comment

Patience and persimmons
Persimmon and Pecan Bread

Persimmon and Pecan Bread - Hachiya persimmon pulp is the star ingredient in this irresistibly fragrant fruit and nut bread.

It’s often said that patience is a virtue and good things come to those who wait. This is especially true when it comes to Hachiya persimmons, an obscure and misunderstood winter fruit known as kaki to the Japanese and cachi to Italians. These persimmons are often confused with the flatter Fuyu variety that is eaten firm…

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December 20, 2016 By Deborah Dal Fovo 2 Comments

Sweet Italian Christmas:
Panettone Filled with Whipped Cream, Chocolate and Hazelnuts

Most Italians would agree with me when I say that it wouldn’t be Christmas without Panettone. This golden dome-shaped sweet bread studded with raisins, candied orange peel and citron, that traditionally makes its appearance for Christmas and New Year, is a must to celebrate the holidays in Italy. You see them everywhere from artisan bakery windows to specialty stores and supermarkets, wrapped in…

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November 5, 2016 By Deborah Dal Fovo Leave a Comment

Tuscany in California: Schiacciata con l’uva
Tuscan Grape Focaccia

Grape Focaccia - Schiacciata con l'uva: A sweet wine harvest flatbread from Tuscany made with layers of bread dough filled and topped with wine harvest grapes and sugar. When baked, the grapes and sugar meld together to create a jammy center with crunchy seeds. Simply deliziosa!

When I lived in Tuscany, autumn’s arrival each year was heralded by a sudden flurry of activity in the countryside. The spell of summer’s lazy lull was broken by a revived energy as locals awakened from their sleepy trance eager to return to normal routine. One of the first signs of this risveglio was the annual wine harvest called la vendemmia. As if beckoned by the waving of a flag at the starting…

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October 16, 2016 By Deborah Dal Fovo Leave a Comment

An Ode to Pasta:
Straw and Hay Pasta with Truffles

An Ode to Pasta - Handmade egg and spinach pasta ribbons simply dressed with butter sauce and adorned with fragrant truffle shavings is the ultimate delicacy and ode to pasta.

Today, October 17, is National Pasta Day! To celebrate, I’m honored to partner with premier Italian cookware maker Lagostina for my first ever giveaway. I’m giving a Lagostina Martellata Hammered Copper Pastaiola, like the one you see in this post, to one of lucky readers/followers (a $249.99 retail value!!). Lagostina gave me one of these beautiful pots to make my recipe for pasta day…

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September 23, 2016 By Deborah Dal Fovo 2 Comments

Sweet September:
Pork Tenderloin with Figs and Balsamic Sauce

A funny thing happened last week while I was thinking about writing this recipe post: my friend Dorothy invited me to an impromptu dinner at her house. I jumped in my car and headed down the hill before remembering her mention that the fig tree in her garden was particularly bountiful this year. So I turned around and went home to grab…

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August 30, 2016 By Deborah Dal Fovo Leave a Comment

Savoring Summer
Baked Sunset Peaches with Amaretti Filling

Baked Sunset Peaches with Amaretti Filling - Yellow peach halves are filled with fragrant ground almonds, sugar and fruit pulp then baked until luscious and gloriously golden with ruby red rims.

When I was a little girl, I used to play a secret game at the dinner table. I would identify my favorite food on the plate and save a bit of it off to one side to enjoy last. I wanted the special taste to linger in my mouth—and in my mind—after the meal ended. When dinner was almost over,…

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ABOUT ME:

Ciao, I'm Italian chef & cooking expert Deborah Dal Fovo and welcome to my delicious world! In this blog I share my art of creating the beautiful Italian lifestyle known as "la bella vita". Enjoy! Read More…

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This moist and nutty cake is a religious experienc This moist and nutty cake is a religious experience in every bite...in more ways than one!

Tarta de Santiago ~ Spanish Almond Cake

2 cups/250g finely ground blanched almonds or almond flour (see my previous post for recipe)
250g superfine or granulated sugar
6 large eggs, at room temperature
Pinch of salt
Zest of 1 lemon or ½ orange or both
1/4 teaspoon almond extract (optional)
1 tablespoon liqueur (optional)
Confectioners’ sugar for dusting

Butter an 8-inch round cake pan then line the bottom with a parchment round.

Preheat oven to 350F/180C. 

Separate the eggs, placing the whites in the clean, dry bowl of a stand mixer with whisk attachment. Add a pinch of salt and beat at medium speed to stiff (but not dry) peaks. They should stand straight up in a point on the whisk when lifted. Transfer the mounted egg whites to a clean, dry bowl and set aside.

Place the egg yolks in the same mixing bowl used to mount the whites. Beat at medium speed for a minute or two then gradually sprinkle in the sugar, a little at a time, while beating. Add the grated zest, almond extract, and/or liqueur and beat again until pale and creamy. Stir in the ground almonds until well blended. 

Use the whisk by hand to mix a quarter of the mounted egg whites into the mixture to lighten it then use a spatula to carefully fold in another quarter of the whites without deflating them. Repeat with the remaining two quarters of whites until the batter is light and airy.

Pour the batter into the cake pan and bake for 40 minutes without opening the oven door. Remove from oven and cool completely then run a knife around the sides of the pan and invert onto a cake stand or plate. Peel off the parchment paper and discard.

Before serving, sift the top of the cake with powdered sugar. If using a stencil of Santiago (St. James) cross to decorate the cake, place it in the middle of the cake and dust with powdered sugar then remove the stencil to reveal the cross symbol. Cut into slices and serve plain or with fruit preserves and whipped cream.

#baking #cake #almondcake #tartadesantiago #Santiagocake #spanishcuisine #cookingvideo #reels #recipe
Mmmm, wouldn’t you love to taste this luscious b Mmmm, wouldn’t you love to taste this luscious baked peach with amaretti filling? Well, you can by getting my signature recipe on the blog TheArtOfItalianLiving.com and making them for yourself (this one’s mine 😋). You can thank me later cause I know you’re gonna love it 😉. Buon appetito and follow me for more of my Italian recipes and cooking tips. Ciao for now 😘.
☀️ My summer fruit galette (crostata) has got ☀️ My summer fruit galette (crostata) has got to be the sexiest seasonal item on my menus. Only the ripest, juiciest summer fruit goes into a flaky free form crust and the results are, um… #beyoncé says it best “you sexy mother**” 😂

Get my recipe for the pastry dough on my previous post for Almond and Apricot Galette 💛

#italianchef #deborahcooks #cookingwithdeborah #baking #summervibes  #summercooking #sexyfood #crostata #galette #pastry #cookingtips #recipe #cookingvideo #reels #summerrenaissance
CRISPY FRIED ZUCCHINI BLOSSOMS If you’re lucky e CRISPY FRIED ZUCCHINI BLOSSOMS
If you’re lucky enough to find zucchini blossoms, there are many ways to enjoy them: in risotto, pasta, frittata, stuffed. But my favorite way to enjoy these edible summer flowers is to simply batter fry them and let their natural goodness shine. Good batter is key, and I’ve got the secret to the lightest, crunchiest one around. 

First a word about zucchini blossoms, or ‘fiori di zucca’ in Italian. Choose only male flowers with thin stems and not female flowers attached zucchini. Trim stem to 2-3 inches (handles comes in handy for frying/eating). Mornings are best when flowers are open and stamens are visible, but if closed, gently open delicate petals with fingers then reach in and pinch off stamens and any ants hiding inside. Dust with a soft brush or dry paper towel (don’t wash under water!). Zucchini blossoms last for days in the refrigerator, layered between sheets of paper towel in air-tight containers. 

For the batter...mine is simple: equal parts (more or less) water and flour with a pinch of salt. My secret to super smooth batter is to start with cold water (I use sparkling) and sift flour INTO THE WATER…not vice versa. My technique of tapping a strainer filled with flour on whisk as I stir adds a veil of flour with each tap as it’s smoothly incorporated into the water. Look Ma, no lumps! This allows you to add more flour if a thicker batter is needed but without wasting flour if not. 

For the crunchiest coating, I mix 2/3 rice flour and 1/3 all-purpose flour. The consistency should be like pancake batter—thick enough to coat the blossom without being overly heavy. 

Heat 1-inch of frying oil (sunflower, canola, peanut, olive oil) to 365F/185C in a pan large enough to fry the blossoms in batches without crowding. Work quickly to coat blossoms in batter and slip into the hot oil. The oil temp will drop when blossoms are added, so regulate heat and keep oil at 350F/175C. Fry until golden (1-2 minutes per side), turning once. Lift fried blossoms out of pan and transfer to a metal cooling rack/mesh strainer and fry the rest (my secret to crisp coating!). Sprinkle fried blossoms with salt while hot and enjoy immediately.
I make my own ground almond flour for cakes and co I make my own ground almond flour for cakes and cookies because…why buy store-bought when making homemade from raw almonds is fresher, more flavorful, and less expensive? Plus, it’s easy, fun, and the flavor is unbeatable. Freshly homemade ground almond flour is best! 

Here is my step-by-step method:
1. Measure out the amount of raw almonds for the recipe adding 5-10% more to compensate for peels
2. Blanch the almonds in boiling water for 1 minute until skins are wrinkly then drain in a strainer
3. Let almonds cool until manageable (but not dry) then pinch the large end of each almond between thumb and forefingers until it slips it out of its skin. Place the peeled almonds on a baking sheet and compost the skins. Do the same with all the almonds using both hands for quicker work.
4. Place peeled almonds in a 350F/180C oven for 5 to 7 minutes until dry, shaking the baking sheet once or twice.
5. Remove from oven and cool completely. Transfer almonds to the bowl of a food processor and sprinkle with 2 tablespoons of the sugar from the recipe you are preparing (remember that you did this and use less sugar in the final recipe).
6. Process the almonds until finely ground by PULSING the machine on and off. Do not run the machine or the almonds will overheat and become oily. Patience is the key here. Also, make sure to scrape the bottom of the bowl to release packed down almonds. Pulse until desired consistency is achieved. NOTE: homemade ground almond flour will be slightly coarser than ultra fine commercially made. 
7. Measure the ground almond flour needed for your recipe and freeze or refrigerate excess for another use.

👉Stay tuned for an amazing Spanish Almond Cake recipe coming soon using this ground almond flour. You can thank me later 😆

Follow for more cooking tips and let me know what you’d like to learn. 

Love from my kitchen to yours ❤️😘

#italianchef #italiancooking #baking #cookingtips #bakingtips #almondflour #recipe #reels #cookingvideo #cookingtutorial #tutorial #madewithlove
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RECENT POSTS:

  • Busiate with Trapanese Pesto
    Busiate al Pesto Trapanese
  • Apricot Almond Cake
    Torta di Mandorle e Albicocche
  • Apricots in Vanilla Syrup
    Albicocche Sciroppate
  • PROOF IN THE PUDDING
    MAGIC LEMON PUDDING {GLUTEN AND DAIRY FREE RECIPE}

POPULAR POSTS:

Busiate with Trapanese Pesto
Busiate al Pesto Trapanese

apricot almond cake with crown of slivered almonds

Apricot Almond Cake
Torta di Mandorle e Albicocche

Apricots in Vanilla Syrup

Apricots in Vanilla Syrup
Albicocche Sciroppate

magic lemon pudding on blue plate

PROOF IN THE PUDDING
MAGIC LEMON PUDDING {GLUTEN AND DAIRY FREE RECIPE}

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This moist and nutty cake is a religious experienc This moist and nutty cake is a religious experience in every bite...in more ways than one!

Tarta de Santiago ~ Spanish Almond Cake

2 cups/250g finely ground blanched almonds or almond flour (see my previous post for recipe)
250g superfine or granulated sugar
6 large eggs, at room temperature
Pinch of salt
Zest of 1 lemon or ½ orange or both
1/4 teaspoon almond extract (optional)
1 tablespoon liqueur (optional)
Confectioners’ sugar for dusting

Butter an 8-inch round cake pan then line the bottom with a parchment round.

Preheat oven to 350F/180C. 

Separate the eggs, placing the whites in the clean, dry bowl of a stand mixer with whisk attachment. Add a pinch of salt and beat at medium speed to stiff (but not dry) peaks. They should stand straight up in a point on the whisk when lifted. Transfer the mounted egg whites to a clean, dry bowl and set aside.

Place the egg yolks in the same mixing bowl used to mount the whites. Beat at medium speed for a minute or two then gradually sprinkle in the sugar, a little at a time, while beating. Add the grated zest, almond extract, and/or liqueur and beat again until pale and creamy. Stir in the ground almonds until well blended. 

Use the whisk by hand to mix a quarter of the mounted egg whites into the mixture to lighten it then use a spatula to carefully fold in another quarter of the whites without deflating them. Repeat with the remaining two quarters of whites until the batter is light and airy.

Pour the batter into the cake pan and bake for 40 minutes without opening the oven door. Remove from oven and cool completely then run a knife around the sides of the pan and invert onto a cake stand or plate. Peel off the parchment paper and discard.

Before serving, sift the top of the cake with powdered sugar. If using a stencil of Santiago (St. James) cross to decorate the cake, place it in the middle of the cake and dust with powdered sugar then remove the stencil to reveal the cross symbol. Cut into slices and serve plain or with fruit preserves and whipped cream.

#baking #cake #almondcake #tartadesantiago #Santiagocake #spanishcuisine #cookingvideo #reels #recipe
Mmmm, wouldn’t you love to taste this luscious b Mmmm, wouldn’t you love to taste this luscious baked peach with amaretti filling? Well, you can by getting my signature recipe on the blog TheArtOfItalianLiving.com and making them for yourself (this one’s mine 😋). You can thank me later cause I know you’re gonna love it 😉. Buon appetito and follow me for more of my Italian recipes and cooking tips. Ciao for now 😘.
☀️ My summer fruit galette (crostata) has got ☀️ My summer fruit galette (crostata) has got to be the sexiest seasonal item on my menus. Only the ripest, juiciest summer fruit goes into a flaky free form crust and the results are, um… #beyoncé says it best “you sexy mother**” 😂

Get my recipe for the pastry dough on my previous post for Almond and Apricot Galette 💛

#italianchef #deborahcooks #cookingwithdeborah #baking #summervibes  #summercooking #sexyfood #crostata #galette #pastry #cookingtips #recipe #cookingvideo #reels #summerrenaissance
CRISPY FRIED ZUCCHINI BLOSSOMS If you’re lucky e CRISPY FRIED ZUCCHINI BLOSSOMS
If you’re lucky enough to find zucchini blossoms, there are many ways to enjoy them: in risotto, pasta, frittata, stuffed. But my favorite way to enjoy these edible summer flowers is to simply batter fry them and let their natural goodness shine. Good batter is key, and I’ve got the secret to the lightest, crunchiest one around. 

First a word about zucchini blossoms, or ‘fiori di zucca’ in Italian. Choose only male flowers with thin stems and not female flowers attached zucchini. Trim stem to 2-3 inches (handles comes in handy for frying/eating). Mornings are best when flowers are open and stamens are visible, but if closed, gently open delicate petals with fingers then reach in and pinch off stamens and any ants hiding inside. Dust with a soft brush or dry paper towel (don’t wash under water!). Zucchini blossoms last for days in the refrigerator, layered between sheets of paper towel in air-tight containers. 

For the batter...mine is simple: equal parts (more or less) water and flour with a pinch of salt. My secret to super smooth batter is to start with cold water (I use sparkling) and sift flour INTO THE WATER…not vice versa. My technique of tapping a strainer filled with flour on whisk as I stir adds a veil of flour with each tap as it’s smoothly incorporated into the water. Look Ma, no lumps! This allows you to add more flour if a thicker batter is needed but without wasting flour if not. 

For the crunchiest coating, I mix 2/3 rice flour and 1/3 all-purpose flour. The consistency should be like pancake batter—thick enough to coat the blossom without being overly heavy. 

Heat 1-inch of frying oil (sunflower, canola, peanut, olive oil) to 365F/185C in a pan large enough to fry the blossoms in batches without crowding. Work quickly to coat blossoms in batter and slip into the hot oil. The oil temp will drop when blossoms are added, so regulate heat and keep oil at 350F/175C. Fry until golden (1-2 minutes per side), turning once. Lift fried blossoms out of pan and transfer to a metal cooling rack/mesh strainer and fry the rest (my secret to crisp coating!). Sprinkle fried blossoms with salt while hot and enjoy immediately.
I make my own ground almond flour for cakes and co I make my own ground almond flour for cakes and cookies because…why buy store-bought when making homemade from raw almonds is fresher, more flavorful, and less expensive? Plus, it’s easy, fun, and the flavor is unbeatable. Freshly homemade ground almond flour is best! 

Here is my step-by-step method:
1. Measure out the amount of raw almonds for the recipe adding 5-10% more to compensate for peels
2. Blanch the almonds in boiling water for 1 minute until skins are wrinkly then drain in a strainer
3. Let almonds cool until manageable (but not dry) then pinch the large end of each almond between thumb and forefingers until it slips it out of its skin. Place the peeled almonds on a baking sheet and compost the skins. Do the same with all the almonds using both hands for quicker work.
4. Place peeled almonds in a 350F/180C oven for 5 to 7 minutes until dry, shaking the baking sheet once or twice.
5. Remove from oven and cool completely. Transfer almonds to the bowl of a food processor and sprinkle with 2 tablespoons of the sugar from the recipe you are preparing (remember that you did this and use less sugar in the final recipe).
6. Process the almonds until finely ground by PULSING the machine on and off. Do not run the machine or the almonds will overheat and become oily. Patience is the key here. Also, make sure to scrape the bottom of the bowl to release packed down almonds. Pulse until desired consistency is achieved. NOTE: homemade ground almond flour will be slightly coarser than ultra fine commercially made. 
7. Measure the ground almond flour needed for your recipe and freeze or refrigerate excess for another use.

👉Stay tuned for an amazing Spanish Almond Cake recipe coming soon using this ground almond flour. You can thank me later 😆

Follow for more cooking tips and let me know what you’d like to learn. 

Love from my kitchen to yours ❤️😘

#italianchef #italiancooking #baking #cookingtips #bakingtips #almondflour #recipe #reels #cookingvideo #cookingtutorial #tutorial #madewithlove
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