Ciambelle
Ingredients (serves four)
- 4-5 cups all-purpose flour
- 1 cup sugar
- 1 cup extra-virgin olive oil
- 1 cup white wine
- 2 tbsp aniseeds
Directions:
1. Preheat oven to 400° F.
2. Place flour on a worktable. Make a well in centre of the flour and add sugar, extra virgin olive oil and wine.
3. Combine together and knead until the mixture becomes an even dough. If necessary, add a little more flour to absorb all the liquids.
4. Sprinkle a tablespoon of aniseeds on the dough and knead well. Sprinkle the rest of the aniseeds and continue to knead so that the seeds are evenly distributed.
5. Cut off a small amount of dough and roll into a ½-inch-thick log. Cut the log into 5-inch-long pieces. Then form a doughnut-like shape by pinching opposite ends together. Repeat the above process until all the dough is used up.
6. Line a baking tray with parchment paper and arrange the ciambelle approximately 2 inches apart. Bake for 10 minutes, or until golden brown.
Olive Oil and Orange Torta (preparing on air)
Ingredients:
- 3/4 cup sugar
- 1/2 cup mild olive oil
- 5 eggs, separated
- 2 egg whites
- 1/2 cup vin santo dessert wine (or ruby port)
- 1/2 tsp cream of tartar
- 1 cup plain flour, sifted
- 4 oranges: grate the rind and juice 2, and slice remaining 2
- icing sugar, for dusting
- 11/4 cups sugar
- 1 cup light corn syrup
- 1/8-1/4 cup vin santo (or ruby port)
Cake
Directions:
1. Preheat oven to 350° F.
2. Grease and line a 10-inch springform pan with parchment.
3. Beat egg yolks with orange rind and half of the sugar until thick and fluffy.
4. Continue whisking, while gradually adding olive oil. Slowly add vin santo until well combined.
5. Beat egg whites in separate bowl with cream of tartar until soft peaks form; gradually add remaining sugar. Beat a couple minutes, until a glossy meringue forms.
6. Fold egg whites into yolk mixture carefully, starting with a small amount to lighten.
7. Sift flour over the mixture and fold in carefully.
8. Bake for 20 minutes at 350° F. Reduce oven to 320° F and bake a further 15-20 minutes.
9. Turn oven off, cover cake with a round of parchment paper and let sit in the oven a further 20 minutes. It will puff up like a soufflé and collapse down in centre.
Orange Slices in Syrup
Directions:
1. Boil sliced oranges in fresh cold water three times, discarding water each time. (This takes away any bitterness.)
2. Combine 1/2 cup of water, the orange juice from the first 2 oranges and remaining sugar (11/4 cups). Add corn syrup and simmer for about 30 minutes, until thick. Add final amount of vin santo, plus the prepared orange slices.
3. To assemble, dust the torta lightly with icing sugar and arrange 6-8 slices of orange on top with some syrup. Serve the same day with the remaining orange syrup.
Strawberries with balsamic vinegar
Ingredients:
- 4 cups strawberries, quartered
- 2 tablespoons sugar (30ml)
- 5 tablespoons balsamic vinegar (75ml)
- fresh ground pepper to season
Directions:
To start your Strawberries with Balsamic Vinegar
Toss strawberries, sugar, fresh ground pepper and balsamic vinegar in a mixing bowl. Place in martini glasses and serve immediately.
Yield: 4 servings
Carpaccio di Bresaola
Lay slices of Bresaola on a serving platter.
Cover them with arugula.
Sprinkle them with salt and freshly squeezed lemon juice.
With a vegetable peeler shave large pieces of Parmigiano-Reggiano cheese over top.
Drizzle the whole thing with the best extra-virgin olive oil you have.
