You are going to love the drool-inducing aroma of this sweet and buttery, freshly-baked bread drifting from your oven.

Now look at this photo, close your eyes and imagine that first bite. The powdery sugar on your lips, the warm and flaky brioche under your teeth, and the buttery and citrusy flavor hitting your taste buds. Can you feel it too?!? I wish I could tele-transmit the flavor and aroma to you. But until someone figures out how to do that on our iPhone, all I can do is send you my recipe, so you can try it in your own kitchen.

This recipe is quite simple and doesn’t require much labor. You can let your food processor or mixer do all the hard work. Push the button and watch the magic happen!

What you do need to do is plan it ahead of time. For a soft and fluffy brioche bread you need to let the dough rise a few times. The first rise happens after you first mix the dough.

After the dough gets to double its size, roll it out, brush with melted butter, fold and roll out again. After you do this a few times to create some layers that will puff up when baking, let the dough rise again.

Roll out, sprinkle with butter and brown sugar, make into a log, cut in rolls and let it rise. Once more.

I know it sounds complicated and a long process, but it’s really not. Make sure to watch my video to see how easy it really is! And don’t skip anything … Every step is there to make the rolls as soft and as fluffy as possible.
Believe me. All the wait is well worth it!

I think I’m under a sweet-rolls spell. Just look at the swirls. Hypnotizing, right?!

Click HERE for the recipe.

The post Perfect Brioche Sweet Rolls appeared first on Honest Cooking.

I know what you’re making for dinner tonight. Or sometime this weekend… Or as soon as you have a little bit of time to bake this mouthwatering, easy and very Italian dish.

Today’s recipe is not for your traditional gnocchi, made with a mixture of mashed potatoes and flour and cooked just like pasta in boiling water. Not these!

Gnocchi alla Romana are just as tender and as delicate. But they are made with semolina flour, milk, egg yolks, a touch of nutmeg and lots of cheese. And they are baked with butter and MORE cheese, until golden and bubbly.

Gnocchi alla Romana are perfect for any occasion. Fancy enough for a special dinner. Easy and comforting enough for a weeknight family meal.

It’s traditionally an Italian primo piatto (just like pasta, risotto or soup) that you can serve before a light meat or fish entree’ (secondo piatto). But it’s also filling enough to serve as a main dish, maybe next to a big salad.

You can serve the gnocchi by themselves, with a little extra cheese on top. Or covered with your favorite sauce.

Today’s sauce is a combination of savory and wholesome artichoke hearts, together with crispy bacon pieces. A necessary touch of indulgence. Easy and delicious.

Wait for the first bite to hit your tastebuds and I’m sure this will be your favorite sauce too.

Buon Appetito :)

Gnocchi alla Romana with Bacon and Artichokes

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Manuela Mazzocco
• Total Time: 2 hours 5 minutes
• Yield: 4 to 6 servings

Print Recipe

Pin Recipe

Ingredients

• 4 cups 950 ml of milk
• 1 and 1/2 cups (270 gr of semolina flour)
• 1/2 teaspoon of nutmeg (powder or grated)
• 2 egg yolks
• 1 cup 80 gr of freshly grated Parmesan cheese (divided)
• 1 cup 100 gr of shredded cave-aged Gruyere cheese, or other savory cheese
• 2 tablespoons of unsalted butter
• three thick slices of bacon (about 3.5 oz, 100 gr)
• 8 oz 225 gr of artichoke hearts (I use Trader Joe’s frozen)
• 2 tablespoons of white wine
• 2 tablespoons of olive oil
• salt to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large saucepan, bring the milk to a light boil, over medium heat. Add the semolina flour to the milk, whisking without stopping to avoid lumps from forming. Add salt (about one teaspoon) and nutmeg.
2. Cook over low-medium heat, mixing continuously and carefully scraping the semolina from the sides and bottom of the pan, for about 5 minutes, until the mixture is thick enough to pull away from the sides of pan.
3. Remove from heat and incorporate the egg yolks,1 cup of Gruyere and 1/2 cup of Parmesan cheese. Save the rest of the Parmesan cheese for the end.
4. Line an 11×15 inch (28×38 cm) baking sheet with parchment paper (or grease with butter). Pour the mixture, and flat it out as even as you can, using a wooden spoon, stir stick or the flat blade of a large knife, to about 1/4 of an inch in thickness.
5. Cover with plastic wrap and let cool down for a minimum of an hour. Note: You can also prepare this the day before and store in the refrigerator for a day!
6. Pre-heat the oven to 450° F (230° C). Butter the bottom of a oven dish, rectangular or round. I use a 12 inches (30 cm) round tart pan.
7. Cut the semolina mixture in as many round shapes as you can. You can use a cookie cutter or a round glass, large or small. Mine has a diameter of 2.75 inches.
8. Note: If you don’t want to throw away the left over mixture, place all of these piece to the bottom of the dish, where nobody will see, and place all the round gnocchi on top. Sprinkle the top with the remaining Parmesan cheese and slivers of butter.
9. Bake for 20 minutes, or until nicely golden on top.
10. Now let’s prepare the sauce. In a large skillet, saute’ the bacon cut in pieces.
11. Add the artichoke hearts cut in wedges, and saute’.
12. If you use frozen artichoke, like I did, run them under water until a mostly thawed.
13. Drizzle with some white wine, and cook until tender. Salt lightly, to taste. And add some Parmesan cheese and a drizzle of olive oil if desired.
14. Serve hot on top of the gnocchi. Buon appetito!

• Prep Time: 1 hour 45 minutes
• Cook Time: 20 minutes
• Category: Main

The post Gnocchi alla Romana with Bacon and Artichokes appeared first on Honest Cooking.

I love this time of the year! I really do. But let’s be honest here for a minute. Holidays can get a little pull-your-hair-out nerve wrecking at times. There is seriously so much to do. From festive decorations to pretty Christmas cards. From crazy gifts shopping to attending (and organizing) numerous parties. And for each party I have to worry about a cute dress, matching shoes, fancy hair-do, perfect makeup, shiny nails…I’m hyperventilating just writing it down.

So how about for this year let’s try and take it easy?!? Let’s keep it all simple. Starting from wearing my favorite little black dress with glittery lip gloss (sparkling lips can go a long way!) and planning a holiday meal that will wow my friends and family, but that’s easy, quick and stress-free. All at the same time. Who is with me?!?

I’ve decided that this year the centerpiece for my holiday dinner will be this flavorful, juicy and elegant pork roast. Coated with herbs, wrapped in scrumptiously crispy bacon, and served with garlicky sautéed spinach and rosemary infused, mini medley potatoes. These potatoes are so colorful that add a festive touch to the whole plate.

Oh wait, let’s not forget about the wine. No holiday dinner is complete without a glass of smooth, soft, and easy-to-enjoy red wine!

My scrumptious pork roast perfectly pairs with this deep and rich 2016 Santa Cristina Rosso Toscana. With its delicate notes of cherries and ripe red fruit and its subtle balsamic sensations of Merlot, this wine is ideal with hearty and flavorful meat dishes.

The fruity finish and aftertaste brings out the smokey aroma of the bacon and the spices added to the pork roast.

Santa Cristina is an highly acclaimed Italian winery that offers high quality, affordable and versatile wines, making it a great choice for your holiday and everyday dinners.

Now, let’s talk pork for a minute. For this recipe I use two pieces of boneless pork tenderloin, wrapped tightly together with bacon.

Tenderloin is a classic roasting choice, easy and not expensive. It’s a lean cut with not much fat (fat is normally the most flavorful part of the meat). So to increase the flavor and to keep the roast juicy.

Please note, baking times varies based on the size of your pork loin. You don’t want to cook it too little (ewww) and not too much (or it will dry out). The best thing to do is test the thickest part of the meat with a meat thermometer. The minimum internal temperature should be 145 degrees F. Once it reaches that you can remove from the oven, cover with aluminum foil which allows for the juice to redistribute making it extra juicy and tender. Wait 10 minutes, slice and enjoy!
Buon appetito and buone feste :)

Bacon-Wrapped Pork Roast

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Manuela Mazzocco
• Total Time: 1 hour 45 minutes
• Yield: 6 to 8 servings

Print Recipe

Pin Recipe

Ingredients

• 2.5 lb. 1.1 kg of boneless pork tenderloin (mine was 2 long pieces)
• 12 to 14 strips (about 14 oz, 400 gr of regular cut bacon)
• 2 tablespoons of olive oil (divided)
• 2 tablespoons of finely chopped fresh rosemary
• 2 tablespoons of finely chopped fresh sage
• 2 garlic cloves
• 2 lb. 900 gr of mini medley potatoes (fingerling or your favorite)
• 14 oz 400 gr of fresh baby spinach
• 1 tablespoon of butter
• salt and pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Let the port tenderloin rest at room temperature for about 20 minutes before starting with the recipe.
2. Preheat the oven to 375°F (190°C).
3. Brush the tenderloin with a garlic clove (cut in half) or sprinkle with garlic powder if you like.
4. Sprinkle with salt, but don’t overdo because the bacon will add to the salt later. And you can always add more salt later if needed.
5. In a large skillet add one tablespoon of olive oil and brown the pork on all sides, over medium heat, for about 5 to 10 minutes.
6. Finely chop the rosemary and the sage.
7. Lay out the bacon strips, slightly overlapping, on a cutting board or directly on your roasting pan.
8. Remove the tenderloin from the pan and place in the middle of the bacon. Sprinkle the tenderloin with the sage and rosemary on all sides.
9. Keeping the two pieces of tenderloin together, wrap the bacon around, overlapping a little.
10. Cut the potatoes in half or quarters if big. Toss in a bowl with one tablespoon of olive oil, salt and more rosemary.
11. Place the bacon wrapped tenderloin in the middle of a roasting pan, and add the potatoes to the sides.
12. Roast in the oven, at 375°F (190°C) until the internal temperature reaches a minimum of 145°F (65°C) to 160°F (70°C). It should take about 60 to 75 minutes, but it might vary based on the size of your meat.
13. Remove the pork roast form the oven, place on a cutting board or serving plate and cover with aluminum foil. Let it rest for 15 minutes, to allow the juices to redistribute.
14. Check the potatoes for readiness. Put them back in the oven if needed.
15. Saute’ the spinach with one tablespoon of olive oil oil and one tablespoon of butter. Add thinly sliced garlic. Cook until wilted.
16. Slice the pork roast to desired thickness (I like it cut in thinner slices more than thicker, but it’s a personal preference).
17. Serve with a spoonful of spinach, roasted potatoes and a drizzle of the cooking juice.

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Category: Main

The post Bacon-Wrapped Pork Roast appeared first on Honest Cooking.

With the holiday season quickly creeping up on us, have you started planning your dinner menu yet?!?
It’s never too early to think out what you will bring to the table for your family and friends. It’s sure nice to serve the always-delicious turkey with all the fun stuff around it, from the flavorful stuffing to the creamy sweet potatoes, from the dense gravy to the cannot-be-forgotten cranberry sauce.

But for once, why not add something new?!? Something exciting. Something elegant and scrumptious. Something that will wow your guests, leave them in awe and all talking about those amazing, non-traditional but so-Italian casarecce pasta you made. Topped with a fall-apart-tender and extra flavorful beef ragu braised in red wine. How about that?!?

What I love the most about this recipe is not only its comforting elegance and mouth-watering flavor, but also the easiness to get this dish together.

All you need for this recipe is a slow cooker (highly recommended, but not essential), a good piece of beef (it doesn’t have to be an expensive cut), and a delicious cup of wine. Or, let’s make it two… one cup for cooking the beef and the other glass just for you, to sip while waiting for it to cook ;)

This pasta is super easy to prepare, but the cooking time is quite long. So make sure to plan ahead of time and start the recipe about 8 hours before you want to serve … or the day before. That’s perfectly fine too!

The first step of the recipe is to brown the meat, both sides for a few minutes which adds flavor to the beef. You then saute’ the veggies and add all to the slow cooker together with the red wine and broth. Seal the top and that’s all. No need to look after it. Just let the slow cooker do its magic. Oh yeah! Miraculous things happen when you let food cook in red wine for several hours. Trust me.

If you don’t have a slow cooker (seriously, what’s wrong with you?!? … just kidding!) do not worry. You can place it all in a Dutch oven or an oven pan with a lid that seals well. Add a double piece of aluminum foil on top if necessary to seal better. The idea is to keep as much of the liquid (wine, broth and juices) in the pan while cooking, to make the meat extra tender. In this case tough you will bake the meat for about 3 hours, and need to check it a few times and add more broth if needed.

Now, let’s talk about the wine without which no holiday feast is complete.
I served my braised beef pasta with this easy-to-enjoy bottle of Santa Cristina Chianti Superiore DOCG 2016.

Santa Cristina is a highly acclaimed Italian winery situated in Cortona (Tuscany) and well known for its exceptional quality and value, and wines that can be consumed right after bottling.

This delightful Chianti Superiore is rich and aromatic, boasting a cherry and violet flavors with hints of wild herbs and spices. Its soft and velvety palate, and long and savory aftertaste perfectly pairs with red meat, especially juicy steaks or pasta dishes with meat sauce. So, this fruity wine pairs perfectly with my braised beef pasta I’ve made today, bringing out the subtle earthy aroma of the mushrooms I added at the end.

This holiday season, don’t forget to pick up a couple of bottles of Santa Cristina Chianti Superiore.
Thank you Santa Cristina for the amazing wine!

Casarecce Pasta with Braised Beef and Santa Cristina Chianti Superiore

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Manuela
• Total Time: 8 hours 30 minutes
• Yield: 8 servings

Print Recipe

Pin Recipe

Ingredients

• 1 boneless beef chuck roast (about 2 lb, 0.9 kg)
• 2 tablespoons of olive oil
• 1/2 onion (chopped)
• 1 carrot (chopped)
• 1 celery stalk (chopped)
• 1 garlic clove (crushed)
• 1 rosemary sprig
• 2 tablespoons tomato paste
• 1 cup 235 ml of Santa Cristina Chianti Superiore
• 1 1/2 cups 350 ml of beef broth
• about 20 oz (560 gr of casarecce pasta)
• 1 oz 30 gr of dry porcini mushrooms
• grated pecorino cheese for the top

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large skillet, heat 2 tablespoons of olive oil.
2. Add the beef and brown on both sides (about 5 minutes on each side).
3. While the meat is browning, chop the carrot, celery and onion.
4. Remove the meat from the skilled and place inside the slow cooker (or other oven pan).
5. Add the onion, celery, carrots to the skillet together with the garlic clove crushed, and the rosemary sprig.
6. Cook for about 5 minutes until softens.
7. Add the veggies in the slow cooker with the meat.
8. Add the red wine, broth and tomato paste.
9. Season with salt (about 2 teaspoons, you can taste and adjust later) and pepper, and stir.
10. Cover the pan, set on low and let it cook for 8 hours, until the meat is falling apart.
11. If you are not using a slow cooker, cover your oven pan tightly, add a couple of layers of aluminum foil to seal better, and bake at 350? for 3 hours. In this case you need to check the pan once in a while to see if it needs more liquid. Add some more beef broth if necessary..
12. About 40 minutes before the meat is ready, place the dry porcini in a bowl with hot water. Let them sit for 20 minutes.
13. Cut the meat using two forks in medium to small pieces based on how you like them best (I wouldn’t shred the meat too small, it’s nice to have some bigger pieces with the pasta).
14. Move them with some of the sauce to a skillet, add the porcini cut in pieces (and well drained) , and let them cook over medium heat for about 20 minutes. Let the sauce get a little denser, or add more if needed.
15. Bring a large pot of salted water to a boil. And cook the pasta following the instruction on the bag (it should take around 10 minutes for the pasta to cook al dente).
16. Drain the pasta and add to the skillet.
17. Toss well. Serve immediately topped with grated pecorino cheese if desired.

• Prep Time: 30 minutes
• Cook Time: 8 hours
• Category: Main

The post Casarecce Pasta with Braised Beef and Santa Cristina Chianti Superiore appeared first on Honest Cooking.

Let’s celebrate the rest of this season with something refreshingly sweet, deliciously fluffy, and laughably easy to make. Because who wants to be sweating in the kitchen for too long when it’s this hot outside?! Oh, not I. I rather be barefoot and sun-kissed, relaxing by the pool. Ice-cold drink in hand and diving into one of these.

Make sure to check out my recipe below to see how easy it is to turn three simple ingredients into a magical dessert. And yes, you heard me right … I said THREE. All you need for this dessert are strawberries, whipping cream and sugar. A whisk (to whip the cream) and a blender (to puree the strawberries with the sugar). Combine in a cute little jar, and this irresistible treat is ready to be served in five minutes or less. Luscious, fluffy, and fresh.

That’s what summer should be all about, right?!?

Cool Strawberry Mousse

---

★★★★

4 from 2 reviews

• Total Time: 10 minutes
• Yield: 4 servings

Print Recipe

Pin Recipe

Ingredients

• 1 cup 235 ml of whipping cream
• 14 oz 400 gr of fresh strawberries
• 1/3 cup 65 gr of sugar

Cook Mode Prevent your screen from going dark

---

Instructions

1. Whip the whipping cream until very firm.
2. Save 4 strawberries to decorate the top of the cups, and puree the rest with the sugar.
3. Pour some of the strawberry puree to the bottom of four serving glasses. Mine are 6 fl oz each if filled to the rim.
4. Add the rest of the strawberry puree to the whipping cream, and fold with a spoon until just combined. Don’t over-mix!
5. Fill the glasses with the strawberry mousse and decorate with one strawberry cut in half.
6. Serve immediately or store in the refrigerator for up to a day.

• Prep Time: 10 minutes

The post Cool Strawberry Mousse appeared first on Honest Cooking.

Ready to dive into the heart of summer entertaining with these scrumptious Italian antipasti next to an easy-to-enjoy glass of rose’ wine?! I am so ready!

Maybe it’s just my love of summer and constant craving for vacation but rose’ wine makes me dream of breezy summer nights and al fresco dining. It screams of spectacular pink sunsets, and exotic food savored while sitting on an Italian terrazza overlooking the Mediterranean Sea. Ahhh… sounds amazing, right?!

Today I’ll show you how you can recreate a plateful of mouthwatering Italian appetizers that perfectly pairs with this fruity and fresh glass of rose’ wine, to enjoy anywhere you happen to be.

All you’ll have to do next is pop open a bottle of rose’, pick up a skewer, close your eyes, let your taste buds go wild while savoring the flavors… and start daydreaming :)

These irresistible appetizers will make everyone at the table happy and satisfied. It’s hard to go wrong with such an amazing variation of Italian goodness. From traditional caprese bites, to refreshing prosciutto e melone on a stick and to a wide selection of Italian cut meats and cheeses, wrapped in your favorite choice of Italian bread. The options are countless. Just unleash your creativity, cut it all in a finger-food size, and serve on a skewer for a fun and beautiful party plate.
Easy to prepare, even easier to devour.

Now let’s talk about the wine (Italian, of course!) without which no summer party can be complete. I’m serving my antipasto with a refreshing and delightful bottle of Santa Cristina Rosato Toscana IGT 2017.

You can stay assured, no one will turn down a fragrant glass of this elegant and fruity wine. Rosé has the body of a red wine, but it’s best served chilled for the perfect summer drink.

Santa Cristina is a highly acclaimed Italian winery situated in the very heart of the Tuscany region, well known for its exceptional quality and value.

The fresh and fruity aromas of this wine, with a hint of strawberry, cherry and pear aftertaste, makes this wine a great match for my antipasto.

Because of its good body and structure you can easily combine this wine with a wide variety of food. From salmon, shrimp and crab meat to heavier dishes like steak and lamb. It pairs beautifully with salads, pasta dishes, hard and mature cheeses. And any of these appetizers of course … Always a winner!

So, when you gear up for your next summer party don’t forget to pick up a few bottles of Santa Cristina. The perfect addition to your table!

Thank you, Santa Cristina for the amazing wines.

MINI SANDWICH SKEWERS:

• bread slices (I used bread for tramezzini – but not easy to find in the USA)
• Italian cut meat (speck, prosciutto, capocollo, …)
• semi-soft cheese (fontina, montasio, scamorza, …)
• lettuce
• green olives

Remove the crust from the bread. Add a few leaves of lettuce, top with a slice of meat, a thick slice of cheese, followed by more meat, and more lettuce. Top with another slice of bread. With a sharp knife cut the sandwich in squares.
On the skewer, add an olive, followed by one small sandwich, one more olive and another sandwich. You can also have just one sandwich per skewer if you prefer.

CAPRESE SKEWERS:

• Fresh mozzarella (bocconcini, small or cut in cubes)
• cherry tomatoes (small)
• fresh Italian basil
• olive oil, salt and pepper

On the skewer, start with one large basil leaf, one little tomato, and a cube of mozzarella.
Sprinkle with salt and pepper, and drizzle with olive oil.
Suggestion: let the water from the mozzarella drain as much as you can. And make sure your tomatoes are sweet and flavorful.

PROSCIUTTO AND MELON SKEWERS:

• ripe cantaloupe
• Italian prosciutto (di Parma or San Daniele)

Cut the cantaloupe in slices and then cubes (you can use a square cookie cutter if you wish to make perfect shapes). Wrap a slice of prosciutto around two cubes of cantaloupe, and secure with a skewer.

FOCACCIA AND SALAME SKEWERS:

• Olives
• Italian focaccia bread
• thick slice of salame (I used salame di felino)
• thick slice of cheese (I used Montasio)

Slice the salami and cheese in thick slices. Cut the focaccia in small squares. Cut the salame and cheese the same size. Use a skewer to secure.

Buon Appetito!

The post Italian Antipasto Skewers and Santa Cristina Rosé appeared first on Honest Cooking.

This elegant and delicious dessert is made with sun-kissed sweet strawberries beautifully arranged on top, over a lemony and velvety custard cream (crema pasticcera), and a buttery and crumbly cookie crust (pasta frolla) at the bottom.

So delicious and pretty – a sure show-stopper!

The recipe takes a few different, easy steps. From the custard cream which only takes a few minutes to cook (plus an hour to cool down) to the basic, made-from-scratch tart shell, which can be baked ahead of time.

The best part … the strawberries on top! Cut them REALLY thin, and line them up, starting from the edges, moving to the center, in an amazing looking spiral.Make sure to look at the video below to see how I’ve done it, with a easy and simple trick. This part is the most fun, but it can be a little time consuming.

The result?! Simply mesmerizing. Take a look!

Click here for the crust recipe.

Strawberry and Lemon Cream Tart

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Manuela Mazzocco
• Total Time: 2 hours
• Yield: 11 inch (28 cm) tart, about 8 servings

Print Recipe

Pin Recipe

Ingredients

For the crust:

• Click the link above for the recipe.

For the lemon cream:

• 10 fl oz (300 ml of milk)
• 1/2 lemon (peel in one piece, and juice)
• 2 egg yolks
• 1/2 cup 100 gr of sugar
• 3 tablespoons 30 gr of flour
• 4 fl oz (120 ml of whipping cream)
• about 1 lb (450 gr of strawberries)

Cook Mode Prevent your screen from going dark

---

Instructions

Let’s start with the custard cream.

1. In a small pan (or microwave) add the milk and the zest of half lemon cut in one piece. Warm up until almost to a boil.
2. In another small pan, whisk the egg yolks with the sugar until light and fluffy.
3. Add the flour and mix some more.
4. Add the juice of half lemon, and whisk.
5. Remove the lemon peel from the hot milk, and add some at a time in the egg mixture while whisking.
6. Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom.
7. Lower the flame and cook for only two more minutes or so, until you have the desired thickness.
8. Pour the cream in a glass bowl and let it cool down. Cover with plastic wrap and refrigerate for at least one hour.

Let’s work on the crust.

1. Preheat the oven to 350° F (175° C).
2. In your mixer, add all the ingredients for the crust and mix. Start with one tablespoon of milk only. Add more milk if necessary.
3. Mix until the dough comes together in a ball.
4. Make the dough into a disc, and wrap in plastic wrap. Refrigerate for at least half hour.
5. Grease an 11 inch (28 cm) tart pan with butter and flour.
6. Roll the dough into about a 13 in diameter circle.
7. Move to the pan, helping yourself with the rolling pin. Don’t stretch it out.
8. Work with your thumb around the edge to make it even, removing any extra dough.
9. Bake the empty crust at 350° F (175° C) for about 15 minutes. Remove the pie weights and bake for 10 extra minutes or until slightly golden on the edges.
10. Let the crust cool down.
11. Whip the whipping cream and fold into the cream (once cold). Spread over the crust.
12. Slice the strawberries in half, lengthwise. And cut each half of strawberry in thin slices. Fan out the slices, Take each half strawberry, cut in slices and spread out, and place them on the tart, starting from the outer edge.
13. Add the rest of the slices. Note: the first slice of next strawberry goes BEHIND the last slice you placed.
14. Work around the tart in a spiral, until you get to the middle.
15. Store in the refrigerator. Best if served the same day.

• Prep Time: 2 hours
• Category: Dessert

The post Strawberry and Lemon Cream Tart appeared first on Honest Cooking.

Here is one of my favorite, super easy, last minute go-to dinner recipes. A pasta that’s flavorful and delicate. Light, creamy and cheesy all in the same mouthwatering bite.

Just picture this: fresh egg tagliatelle (even better if homemade!) coated with a scrumptious layer of mascarpone sauce, exploding with bits of heavenly prosciutto, all mingled with crunchy walnuts pieces and freshly grounded pepper.

Are your tastebuds as excited as mine now?!? Well, if you’ve never enjoyed the flavor combination of mascarpone cheese with prosciutto (a common pizza topping in Italy) you really should! It’s a true match made in heaven. Italian food heaven in this case … if there is such a thing :)

What’s not to love about dinner that tastes this delicious, requires only a handful of ingredients (check the list below!!) AND is ready in less than 20 minutes?!? I’m serious, by the time you boil the water, and cook the pasta (which could be as little as five minutes if you use fresh egg tagliatelle), the sauce will be ready. Toss it all together and eat it as fast as you can. I’m sure once you try it too, it will end up in your list of best-loved, Italian dishes.

This pasta is great for any week night dinner for the family or a quick get-together with friends. But it’s also perfect for a fancier dinner party. Yes, your guests will be impressed by the choice of selected, delicate and oh-so Italian ingredients. Just make sure not to mention your guests it only took you 20 minutes to whip it up … It will be our little secret.

Prosciutto and Creamy Mascarpone Pasta

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Manuela Mazzocco
• Yield: 4 servings

Print Recipe

Pin Recipe

Ingredients

• 1/2 tablespoon of unsalted butter
• about 4 oz (115 gr of Italian prosciutto (crudo di Parma, San Daniele, or similar))
• 8 oz 225 gr of mascarpone cheese
• half cup (30 gr of Parmesan cheese, freshly grated)
• freshly grated black pepper
• 4 tablespoons of walnuts (in piees (optional))
• salt and pepper
• 8.8 oz 250 gr of egg tagliatelle

Cook Mode Prevent your screen from going dark

---

Instructions

1. Bring a large pot of salted water to a boil. Cook the fettuccine al dente when it boils, following the instructions on the box (4 to 5 minutes depending on the pasta).
2. Cut the prosciutto in small strips.
3. In a large skillet melt the butter over medium heat. Add the mascarpone cheese with a few tablespoons of water (from the pasta pan). Let it melt and remove from the stove. Sprinkle with freshly grated pepper.
4. When cooked and drained, add the tagliatelle. Save some of the cooking water if you need to make the sauce a little thinner.
5. Add the grated Parmesan cheese, the prosciutto cut in strips and toss.
6. Divide into 4 plates and top with walnuts and more pepper if you like.

• Category: Main

The post Prosciutto and Creamy Mascarpone Pasta appeared first on Honest Cooking.

What’s wrong with me that I’ve never shared this recipe with you before?! Seriously! Not once (before today) I stopped to take pictures for you. And I make mozzarelle in carrozza all the time at home. All the times that I’m looking for a fun, scrumptious and quick dinner idea. And all those times that I miss home. Yes, this is one of those recipes that makes my mind fly 10,000 km across the ocean, and reminds me of Venezia.

Even though I can’t duplicate the delicious-smelling scent drifting off the crowded osterie, or the same magical atmosphere of walking along the canals while eating one of these, I can reproduce the taste of the same mozzarelle in carrozza in my own kitchen, and share with you this recipe.

So once you try it too, you can take a big bite, close your eyes, and daydream. Just like I do!

Mozzarelle in carrozza (traslated “mozzarelle in a carriage”) is one of my favorite “cicchetti” serve by traditional “bacari” (non-fancy, little restaurants/bars in Venezia).

Cicchetti is the Venetian name for some types of scrumptious finger food, snack or small dish. Think of Spanish tapas but Italian, and generally eaten standing around the bar counter, while hanging with your friends and sipping some local wine.

The tradition has it that you should walk around from one osteria to the next, generally at dinner time (but lunch works too!), savoring and tasting the large variety of authentic food while sipping wine and enjoy your time with friends. Make it a pre-dinner happy hour , or a unique dinner experience.
A must-try, next time you find yourself in Venezia!

Mozzarelle in carrozza are originally from Naple, but Venice changed up the recipe, and made it its own.
In Southern Italy, the mozzarella sandwich is dipped in flour and egg wash (some cases I’ve seen bread crumbs too) and fried.

In Venezia, we dip in a “pastella” (thick batter made with flour, milk, egg). And to add an extra layer of indulgence, we add one anchovy fillet in the middle (or ham if you prefer). Fry, serve steamy hot and melty on the inside. And eat as fast as you can!
Buon appetito :)

Check out the video here to see how to make it:

Fried Sandwich: Italian Mozzarella in Carrozza

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Manuela Mazzocco
• Yield: 8 pieces

Print Recipe

Pin Recipe

Description

This Italian mozzarella carrozza is a delicious sandwich dipped in batter and fried to crispy, cheesy perfection.

---

Ingredients

• 1 cup 150 gr of all-purpose flour
• pinch of salt
• 1 egg
• about 3/4 cup (175 ml of milk)
• 8 slices of bread
• 2 large fresh mozzarella balls
• 8 anchovy fillets (optional)
• oil to fry

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a bowl, add the flour and salt. Mix in the egg. While whisking add the milk some at the time.
2. Mix until the batter is smooth. It needs to be quite dense. Adjust with a little more milk if too dense.
3. Slice the mozzarella in thick slices.
4. Remove the bread crust if you’d like. But I generally leave it on.
5. Cut in half, straight or diagonally. I like to cut the sandwiches straight in half, so the mozzarella is distributed more evenly.
6. Make the sandwiches with a thick slice of mozzarella in the middle, plus one anchovy fillet on top of the mozzarella if you like.
7. Press the edges of the sandwiches down to seal a little.
8. Dip in the batter.
9. And fry on both sides. You can use a large frying pan, with just enough oil to cover the bottom. Make sure the oil is perfectly hot before adding the mozzarella sandwiches. I use a wooden spoon (or toothpick) to test. When you see little bubbles forming around the spoon you know the oil is hot enough.
10. Turn the mozzarelle in carrozza on both sides, and fry until golden.
11. Dry a little on a paper towel, and serve immediately.

• Cuisine: Italian

The post Fried Sandwich: Italian Mozzarella in Carrozza appeared first on Honest Cooking.

What I love most about these biscotti is not just the flavor combination (chocolate, orange and pistachio is a must-try!). But the crunchiness and crumbi-ness (if there is such a word) of these cookies.

Most biscotti you find around are a little dry and sometimes jaw-breaking crunchy. With today’s recipe you’ll get a crunchy enough cookie that is great for dunking (think: cappuccino, latte, steamed milk, tea …), but not too hard nor too dry, which is perfectly enjoyable all by itself. I promise, you won’t break anything with my biscotti. Well… except maybe for your diet! These are so good you won’t be able to stop at just one.

Click here for more delicious Italian recipes.

Pistachio Orange Biscotti

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Manuela Mazzocco
• Yield: 0 about 30 cookies

Print Recipe

Pin Recipe

Ingredients

• 4 eggs
• 3/4 cup 150 gr of sugar
• 4 oz 115 gr of unsalted butter
• 1 teaspoon of vanilla extract
• zest of 1 orange
• 1/2 teaspoon of salt
• 2 2/3 cups 400 gr of all-purpose flour
• 2 teaspoons of baking powder
• 1 1/4 cups about 125 gr of whole pistachios, divided
• 1 cup 150 gr of semi-sweet chocolate
• 1 teaspoon of butter (optional)
• 1/4 cup of white chocolate (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Melt the butter by cutting it in pieces in a heat safe container, placing it in a small pan with an inch of boiling water, until it melts. Or melt in the microwave for about 20-30 seconds. Let it cool down.
2. Preheat the oven to 350° F (175°C).
3. In a large bowl, whisk the eggs with the sugar until light and fluffy.
4. Add the melted butter to the egg/sugar, together with a pinch of salt, the vanilla extract and the orange zest. Stir some more.
5. Blend in the flour and the baking power.
6. Fold in 1 cup of pistachios.
7. Divide the dough in half. Place on a cookie sheet covered with parchment paper. Sprinkle with a bit of flour and shape into two logs, flattened on top, and about 2 inch wide.
8. Bake until golden around the edges, for about 25 minutes.
9. Remove from the oven, and let it cool off for 10 minutes. On a cutting board, with a sharp knife, cut out the cookies diagonally into 1/2 inch thick biscotti. (about 30).
10. Place them back on the cookie sheet. Bake the cookies for 10 to 12 more minutes, flip them around and bake for another 10 minutes, until each side is a little golden.
11. Melt the chocolate. in microwave for 45 seconds (or double boiler). Mix and add 15 more seconds if needed. And add 1 teaspoon of butter if the chocolate is too dense for dipping.
12. Dip each cookie halfway into the chocolate.
13. And sprinkle with the remaining pistachios (crushed).
14. You can also melt some white chocolate and drizzle on top.

The post Pistachio Orange Biscotti appeared first on Honest Cooking.

How about a thick slice of this savory and moist bread pudding, topped with a crunchy, cheesy top, and filled with flavorful mushroom and tasty speck to start your day?

The secret to make not just a good bread pudding, but an amazingly delicious one is in the bread. What you need is a tasty and delicious loaf of bread, freshly baked or a day old. You can use French or Italian, or your favorite. What YOU CANNOT USE is any of those boxed or packaged bread cubes or dressing mixes!!

Sorry for the yelling, but you know me. I get a little too passionate about making recipes from fresh ingredients, especially when they are easy to make, and taste one hundred times better than packaged.

Anyways, for this recipe all you need to do is slice the bread, drizzle with olive oil and lightly grill both side. And just like I do for bruschetta, brush each slice of bread, on both sides, with garlic. Oh YEAH!! Brushed garlic is the best. Much better than cooked, definitely better than raw. It gives the perfectly garlicky aroma without overpowering the flavor of the dish.

Cut the bread in cubes and let it soak in an egg/milk mixture while you cook the mushrooms. Add speck cut in little strips to the sauteed mushrooms. You can add pancetta or bacon in place of the speck, if you prefer. Or neither if you wish to make it a vegetarian dish. Add cheese in the middle, Parmesan on top and bake until set in the middle, and crispy on top.

Mushroom and Speck Savory Bread Pudding

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Manuela Mazzocco
• Yield: 6 to 8 servings

Print Recipe

Pin Recipe

Description

Indulge in a delicious brunch recipe of cozy, savory bread pudding baked with mushrooms and speck.

---

Ingredients

• Half loaf (8 oz, 225 gr of white bread (French, Italian…))
• three tablespoons of olive oil (divided)
• 1 garlic clove
• 3 large eggs
• 2 cups 475 ml of milk (I used whole milk)
• 1 lb 450 gr of mushrooms (I used white mushrooms), washed and sliced
• 3.5 oz 100 gr of speck (or pancetta), sliced thin
• 2 tablespoons of fresh Italian parsley (chopped)
• 1/2 packed cup (60 gr of shredded Gruyere cheese)
• 2 tablespoon of grated Parmesan cheese
• butter for greasing
• salt and pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Slice the bread in thick slices (about 3/4 in, 2 cm in thickness).
2. Drizzle with olive oil, and grill both sides.
3. Brush both sides with a garlic clove.
4. Cut the bread into cubes.
5. In a separate bowl, whisk the milk, with the eggs, one teaspoon of salt, and pepper.
6. Add the bread to the mixture and let soak for at least 15 minutes while you cook the mushrooms.
7. Preheat the oven to 350°F (175°C )
8. In a large skillet, saute’ the mushroom slices with two tablespoons of olive oil and the garlic (crushed or minced) over medium-high heat.
9. Saute’ until fully cook, it should take about 8 to 10 minutes.
10. Add the speck cut in little strips and the chopped parsley.
11. Mix the mushrooms into the bread cubes. Add the shredded gruyere cheese and mix.
12. Grease an 7×10 inch (18×25 cm) baking dish with butter.
13. Pour the stuffing into the dish. Sprinkle with grated Parmesan cheese.
14. Bake stuffing uncovered until set and top is golden, about 45-50 minutes.

• Category: Breakfast

The post Mushroom and Speck Savory Bread Pudding appeared first on Honest Cooking.

Have you reflected on the ups and downs of 2017 and made any resolutions for the New Year?

One of my goals for 2018 is to focus more on kindness and random acts of “cooking”. Like baking extra batches of cookies for neighbors and friends … or total strangers. Just because!

I’m thinking about hosting more casual last-minute get togethers, without wasting time on formal invitations or five-course meal preparations. All that’s needed is a delicious and quick meal, an awesome bottle of wine, and some fun company.

I guess I’m ready for someone to join me now to enjoy these scrumptious bruschette and amazing glass of Cavit Cabernet Sauvignon!

As you may know, bruschetta is an Italian word for an open, half sandwich (no bread on top), made with a thick slice of grilled bread and topped with fresh ingredients. It’s similar to a crostino, just bigger in size, and it can be served as a main dish, not just an appetizer.

As you may NOT know, it’s NOT PRONOUNCED “brooshhhetaaaa”. In Italian, “ch” sounds “k”. So, it’s actually “broosKETTA”! Sorry for the yelling but my teeth cringe every time I hear the “shhhh” :)

Today’s bruschette are not your classic tomato and basil over bread, but a twist of salty and sweet delicious creation. They are topped with slightly melted triple cream brie cheese, a couple of thin slices of salty prosciutto, and a spoonfull of sweet fig spread. And as a final optional-but-encouraged touch, decorate with a leaf or two of fresh arugula or fried sage to add a wow factor for your tastebuds.

These elegant and tasty bruschette perfectly pair and highlight the richness and depth of this easy-to-enjoy glass of Cavit Cabernet Sauvignon.

This bold, medium-bodied Italian wine perfectly balances the flavor of the bruschetta, and brings out the subtle spice of the prosciutto. The earthy flavor and intensity of the Cabernet stand up to the sweetness of the fig spread and the nutty and buttery aroma of the cheese, without overpowering the taste. This wine will surely prepare your palate for the next bite, begging for more!

Cabernet is a natural partner for red meat of course. Tagliata, carpaccio, meatballs, braised duck breast, are some of the things that come to mind when thinking about a glass of this wine. But Cavit is such a versatile wine that pairs well with lighter, less classic dishes.

Let’s not forget, it’s a New Year! And this year I’m shaking things up in the kitchen with new flavors and fun wine pairings!

Now let’s talk about this recipe for a minute. The secret to an amazing bruschetta is in the ingredients. You need tasty prosciutto (better if Italian), and flavorful brie cheese. But most of all, you need a great crusty loaf, soft on the inside and crispy on the outside (like a French, Italian or Pugliese). The thick bread slices need to be brushed with tasty olive oil (and garlic if you like), and grilled to perfection: just enough so that only the outer part is crunchy and golden, but the middle stays soft.

Italian Happy Hour: Cabernet Sauvignon and Prosciutto Bruschetta with Triple Cream Brie and Fig Jam

---

★★★★★

5 from 2 reviews

• Author: Manuela
• Yield: 4 bruschette

Print Recipe

Pin Recipe

Description

Take your next party appetizer or casual happy hour at home to Italy. Serve an Italian Cabernet Sauvignon with prosciutto bruschetta topped with triple cream brie and fig jam.

---

Ingredients

• 4 slices of good French or Italian bread loaf (cut diagonally into 3/4-inch-thick slices)
• olive oil
• 1 garlic clove (optional)
• 6 to 8 thin slices of Italian prosciutto (Parma or San Daniele are my favorite)
• 3.5 oz 100 gr triple cream brie cheese
• 4 teaspoons of fig spread
• freshly ground pepper
• arugula or sage for decorating

Cook Mode Prevent your screen from going dark

---

Instructions

1. Remove the triple cream brie cheese from the refrigerator so it will be easier to spread.
2. Cut the bread diagonally into thick slices, about 3/4 inch in thickness.
3. Brush both sides of each slice with olive oil.
4. Grill both sides until just toasted and crunchy on the outside, still soft on the inside, about 2 minutes each side on high.
5. Brush with garlic if you’d like.
6. Place the bread on a serving platter when still warm and top with a big enough piece of brie and spread it out.
7. Top with one and a half or two (depending on the size) slices of prosciutto.
8. Top with one teaspoon of fig preserve and sprinkle with pepper.
9. Decorate with fresh baby arugula or fried sage leaves (dip the sage in hot oil for one minute, sprinkle with salt) .
10. Serve immediately.

• Category: Appetizer
• Cuisine: Italian

The post Italian Happy Hour: Cabernet Sauvignon and Prosciutto Bruschetta with Triple Cream Brie and Fig Jam appeared first on Honest Cooking.