BIG MAMMA'S SUNDAY BRACIOLE WITH GRAVY

Braciole is a traditional Sunday Italian-American dinner. It’s made even better by adding a little pasta or polenta on the side. It simmers slowly on the stove for four hours. While the amazing aroma of this cooking fills the house, listen to a couple of Puccini operas, Luciano Pavarotti or Enrico Caruso. You can prepare the steak the day before and refrigerate. For added flavor add a few Italian sausages to the gravy. Brown them before you brown the steaks and simmer together. Tutti a tavola a mangiare!

The recipe is in my cookbook available on Amazon.com or a signed copy from my website.

www.leecasazzacooking.com.

CHOCOLATE-ESPRESSO SORBETTO

We had a lovely dinner at a nearby inn for our 48th wedding anniversary. For dessert, we had a mix of different sorbets. One was a divine chocolate sorbet. I decided to experiment and make an Italian chocolate-espresso sorbetto. This will definitely satisfy your chocolate craving.

2 cups water

1 cup granulated sugar

¾ cup unsweetened Dutch-process cocoa powder

Pinch of salt

2 t espresso powder

½ cup semisweet chocolate chips

1 t pure vanilla extract

In a large saucepan, whisk together the water, sugar, cocoa powder, salt, and espresso.

Bring to a boil while whisking for one minute.

Turn off heat and stir in the chocolate chips until melted.

Let cool for 20 minutes and then pour through a fine mesh strainer into a heatproof

glass pitcher.

Cover and chill thoroughly.

When cool, freeze in your ice cream maker according to the manufacturer’s instructions.

Spoon into a covered container and freeze for at least 2 hours before serving.

SICILIAN ESPRESSO GELATO

Sicilian gelato typically does not use eggs or cream and therefore contains less butterfat than ice cream. It is stabilized by adding cornstarch in place of the eggs. For a creamy texture, use whole milk.

4 cups whole milk

2 T cornstarch

¾ cup granulated sugar

1 T coffee liqueur (Kahlua or Tia Maria)

¼ cup instant espresso powder, or more to taste

In a small bowl, make a slurry by mixing ¼ cup of the milk with the cornstarch. Whisk until smooth.

In a medium saucepan, bring the milk to a simmer, then remove from the heat.

Add the sugar and the cornstarch mixture and stir. Return to a simmer for about 2 minutes.

Remove from heat and add the coffee liqueur and espresso powder. Stir to combine.

Let cool and then pour into a covered container and refrigerate until completely chilled.

Pour the mixture into an ice cream maker and freeze, according to the manufacturer’s instructions.

Transfer to a covered container and place in your freezer, until firm.

Serves 4

ZABAGLIONE OVER FRUIT

Zabaglione is an Italian unset custard, pronounced “zah bahl YOH nay.” In French cooking, it is called sabayon.

Using a hand-held electric mixer, it takes just a few minutes to thicken. Spoon some fruit into crème brûlée dishes, drizzle on some zabaglione and put under the broiler for just a few seconds. Traditionally zabaglione it is made with Marsala wine, but I prefer it with Limoncello, which is mainly produced in Southern Italy from Naples to Salerno. Use any fruit of your choice. I used blueberries, blackberries, strawberries, and raspberries.

3 cups mixed fresh berries

3 T granulated sugar

4 large egg yolks

¼ cup granulated sugar

Pinch of sea salt

2 t grated lemon zest

¼ cup Limoncello (a sweet Italian lemon liqueur)

In a bowl, toss the berries with the 3 tablespoons of sugar and spoon into 4 ramekins or crème brûlée dishes. 

Place on a baking sheet and set aside.

Combine the egg yolks, sugar, sea salt, lemon zest, and limoncello in a large metal or glass bowl. 

Using an electric hand mixer, mix vigorously until slightly thickened and the color is pale yellow. 

Set the bowl of a saucepan of simmering water, being careful not to let the bowl touch the water. 

On high speed, mix again until it has tripled in volume and is thick and creamy, about 5 minutes.

Spoon some of the zabaglione over the fruit.

Place under the broiler for 30 to 45 seconds. Don’t walk away as it burns very quickly.

Serves 4

PEACHES WITH MASCARPONE CHEESE & AMARETTO

Amaretto is a sweet almond-flavored Italian liqueur. Here is a dessert using very ripe peaches, mascarpone cheese, whipped cream, amaretto liqueur, amaretti cookies and sliced almonds...a perfect combination.

3 large ripe peaches, peeled, pitted and cut into chunks 

¼ cup amaretto liqueur

1 T freshly squeezed lemon juice
8 small amaretti cookies
6 oz mascarpone, room temperature 

¼ cup granulated sugar

1 cup heavy cream

¼ cup sliced almonds

Put peaches into a bowl and add the amaretto and lemon juice. 
Gently toss to coat and set aside.

Place cookies in a zippered plastic bag and seal.
Gently crush with a mallet or rolling pin. Pour into a small bowl and set aside.

In a large bowl, whisk together the mascarpone and sugar until well blended and fluffy. In another bowl, with a hand-held mixer, whip the cream until stiff peaks form.

Using a rubber spatula, fold the whipped cream into the mascarpone mixture just until combined. Place a spoonful of the peaches along with some juice into each of 4 parfait or ice cream dishes. Spoon some of the mascarpone cream mixture on top of the peaches.
Repeat with more peaches and juice, ending with the mascarpone-cream on top.
Chill until ready to serve.

Before serving, sprinkle on the crushed amaretti cookies and top with sliced almonds. 

Serves 4