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Archives for November 2015

Anise Biscotti – Biscotti d’ Anice

November 30, 2015 By Paula Barbarito-Levitt 18 Comments

Anise Biscotti such an elegant little treat | labellasorella.com

My passion for sweets flavored with anise must be credited to my Zio Mimi who would drive from our hometown of Borgia into the La Sila Mountains to buy Calabrese black anise seeds, renowned for their delicate black licorice flavor.  Almost impossible to find stateside, the recipe for Anise Biscotti was developed with the flavor of those anise seeds in mind.  Anise Biscotti is an elegant homage to that memory and pairs perfectly with an intense espresso.

My favorite espresso cup, time for Anise Biscotti & espresso | labellasorella.comTo approximate the flavor of the famed Calabrian black anise seeds I substitute the green variety that are easily found here.  Lightly toasting the seeds in a skillet on top of the stove accentuates the flavor and fills the kitchen with a fennel-like aroma.  Once the scent of anise permeates the room, spill the toasted anise seeds onto a clean plate or counter to prevent burning.

Lightly toasting the anise seed deepens the flavor | labellasorella.com

A bottle of Anisette or Sambuca, clear anise-flavored liquors, can be found in almost every Italian-American home and is generally served after dinner with or in a nice espresso.  Adding a bit of either of these enhances the anise flavor in the biscotti just enough without overpowering the flavor.

Sambucca, a staple in every Italian American home | labellasorella.com

Have you ever noticed how the butter in you refrigerator sometimes takes on the  flavor of something you may have stored?  Adding flavoring elements like citrus peel, spices, seeds, liquor or extracts to the butter at the early stages of a recipe always elevates the flavors in whatever you may be baking.  Keep this in mind whenever you are baking and adjust the steps to accommodate your flavoring elements.

Cream the butter until fluffy | labellasorella.comSlicing the once baked Anise Biscotti | labellasorella.com

This is the ideal cookie to have on hand for friends who stop in for a chat, espresso, or cup of tea.  I also like to serve Anise Biscotti with seasonal fruit or gelato.  Whatever you preference, Anise Biscotti will become a favorite of yours as well.

Won't you join me for espresso & Anise Biscotti? | labellasorella.com

Looking for some new recipes to add to your holiday cookie bake?

  • Anginetti Cookies
  • Pistachio Brittle – Croccante del Pistacchio
  • Sesame Croccante / Brittle – Croccante di Sesamo

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Anise Biscotti - Biscotti d' Anice
 
Print
Prep time
20 mins
Cook time
50 mins
Total time
1 hour 10 mins
 
Author: Paula Barbarito-Levitt
Serves: 5 dozen
Ingredients
  • ⅓ cup of unsalted butter at room temperature
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 Tbs. pure vanilla extract
  • 2 Tbs. Anisette or clear Sambuca
  • Finely grated zest of 1 lemon
  • 2 Tbs. anise seeds lightly toasted in a skillet
  • 2¼ cup of all purpose flour
  • 1½ tsp. of baking powder
  • ¼ tsp. salt
  • ⅛ tsp. freshly grated nutmeg
  • 3 to 4 Tbs. of turbinado sugar
  • ⅓ cup of heavy cream
Instructions
  1. Sift the flour, baking powder and salt together. Add the freshly grated nutmeg to the dry ingredients
  2. Place the butter and lemon peel into the work bowl of a standing mixer and beat until fluffy on medium-high speed. Continue to beat the butter, gradually adding the sugar, Anisette or Sambuca, vanilla and anise seeds.
  3. Add the eggs one at a time for 1 minute each, scraping down after each egg; be sure to scrape down to the bottom of the bowl.
  4. Remove the work bowl from the mixer and add the dry ingredients by hand using a large spatula. Combine well to be sure that no trace of the dry ingredients appears, however do not over mix the dough.
  5. Lay three lengths of plastic wrap on the counter, each about 18 inches in length. Divide the dough into 3 equal portions and form a log of dough about 2 to 3 inches wide in the center of each piece of plastic wrap. Smooth the dough logs with your fingers dampened with cold water, do not leave any residual water on the biscotti dough. Wrap the logs with the plastic wrap, place on a parchment lined baking sheet and into the refrigerator overnight.
  6. Preheat the oven to 325º and have the oven rack positioned in the upper and middle third of the oven; line two cookie sheets with parchment. Unwrap the refrigerated biscotti dough and lay two logs on one of the baking sheets about 4 inches apart. Lay the third log on the second baking sheet. Brush the uncooked dough with the heavy cream and sprinkle with turbinado sugar.
  7. Bake for 30 minutes or until the logs are golden brown and firm to the touch. Midway through the baking process, reverse the baking sheets from front to back while switching shelves. Remove from the oven to completely cool on wire racks.
  8. Preheat the oven to 275 º. Once the logs are completely cooled begin to slice into biscotti, one log at a time. Lay the baked log on a cutting board and using a serrated knife with a pressing motion cut into ½ inch diagonal slices. Lay the sliced biscotti back on the parchment lined baking sheet to oven dry for about 15 to 20 minutes. Remove from the oven and allow to completely cool before storing in an airtight container.
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Anise Biscotti | labellasorella.com

Filed Under: Desserts to Dream Of

Thanksgiving Day Rituals – Giorno del Ringraziamento

November 23, 2015 By Paula Barbarito-Levitt 4 Comments

All the qualities a Thanksgiving turkey should have | labellasorella.comThanksgiving is one day when my family does not welcome change, they take comfort in knowing what is to be expected.  The routine proceeding the big day with respect to planning, shopping and preparing the meal is a fundamental part of the holiday.  This need for consistency at this time translates into having the same menu year after year.

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Filed Under: Living La Dolce Vita in California, Thanksgiving

Fig Biscotti – Biscotti di Fichi

November 16, 2015 By Paula Barbarito-Levitt 8 Comments

Fig Biscotti and an espresso | labellasorella.com

Fig Biscotti is absolutely one of my favorite recipes.  Biscotti, the classic “twice cooked” cookie originating in Prato, is probably one of the most commercialized food items there is.  Who would ever have imagined that you could buy industrial-sized packages of  biscotti at Costco.  These days a container of biscotti sit atop just about every coffee shop, bodega, and supermarket counter you can think of; often times the quality is rather disappointing.  Preparing a batch of biscotti is really quite simple and most recipes yield quite a few pieces.   The technique used for Fig Biscotti is traditional but unlike most recipes which use butter, Fig Biscotti uses olive oil.

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Filed Under: Desserts to Dream Of, Thanksgiving

Sweet & Sour Butternut Squash – Zucca Gialla in Agro-Dolce

November 9, 2015 By Paula Barbarito-Levitt 2 Comments

Sweet & Sour Butternut Squash | labellasorella.com

Sweet & Sour Butternut Squash has its origins in Jewish Italian Cooking, La Cucina Ebraica.  Agro-Dolce or sweet & sour preparations generally originate from  Sicily, but deeply colored squash or pumpkin dishes are typical of the area around Mantova in the northern region of Lombardy.  Sweet & Sour Squash would traditionally be prepared in the autumn for the Jewish New Year to symbolize the hope for sweetness in the coming year.  Sweet & Sour Butternut Squash or Zucca Gialla in Agro-Dolce is wonderful in the fall, making it an excellent Thanksgiving side dish.

Whole butternut squash | labellasorella.com

My version of this classic dish departs from traditional recipes in that the squash or pumpkin is roasted rather than sauteed or boiled to heighten the flavor.  In place of red wine vinegar, I used balsamic combined with a bit of pomegranate molasses.  Pomegranate molasses, typical of Middle Eastern cuisine, is simply a syrupy reduction of fresh pomegranate juice.  The intense sweet yet somewhat tangy flavor enhances almost any dish and a little goes a long way.  Pomegranate Molasses is available in Middle Eastern grocery stores or online.

Peeled, seasoned and ready to roast | labellasorella.comThe seasoned & roast butternut squash, warm and ready to be dressed | labellasorella.comPreparing the marinade | labellasorella.comSweet & Sour Butternut Squash is a perfect addition to your table when entertaining vegetarian friends; it is substantial, complex in texture and flavor, and quite satisfying.  This is a virtually stress-free, do-ahead holiday side dish that will dazzle your guests.  Give your Thanksgiving a bit of a twist this year with Sweet and Sour Butternut Squash.

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Sweet & Sour Butternut Squash - Zucca Gialla in Agro-Dolce
 
Print
Prep time
15 mins
Cook time
45 mins
Total time
1 hour
 
Author: Paula Barbarito-Levitt
Serves: 6 to 8
Ingredients
  • 2½ pound of butternut squash
  • 1 bunch of thyme
  • 4 Tbs. olive oil
  • Salt
  • Freshly ground black pepper
  • 1 cup of pomegranate seeds, generally 1 medium-sized pomegranate
  • ½ cup lightly toasted walnut pieces
  • 1 shallot, minced
  • 2 Tbs. pomegranate molasses
  • 2 Tbs. balsamic vinegar
  • Juice of one small lemon
  • 2 Tbs of the leaves from the bunch of thyme listed above
  • ½ cup olive oil
Instructions
  1. Preheat the oven to 400º and line a heavy duty baking tray with parchment paper. Peel and seed the butternut squash then cut it into ¾ to 1-inch pieces. Lay the butternut squash pieces on the tray, drizzle with the 4 tablespoons of olive oil, season with salt and pepper and about 3 teaspoons of the leaves from the thyme bunch. Place into the preheated oven and roast until the edges are brown and the center is soft when pierced with a fork. This should take anywhere from 25 to 45 minutes depending upon your oven, Halfway during the cooking process turn the squash pieces to ensure even browning.
  2. While the butternut squash is roasting prepare the dressing by combining the minced shallot, pomegranate molasses, balsamic vinegar, lemon juice, 2 tablespoons of thyme leaves, ½ cup olive oil, salt, and freshly ground black pepper. Whisk until emulsified.
  3. Remove the tray of butternut squash from the oven and allow to cool until warm, then place in a bowl and mix gently with ½ of the dressing. At this point, you can refrigerate the squash and finish assembling the dish in the next day or two.
  4. This dish is best served at room temperature, so if you did refrigerate it, remove a few hours prior to serving. At serving time, taste the butternut squash before you add the remaining dressing. Add enough of the dressing as to your taste, season with additional salt and pepper if necessary and mix. Gently add in ½ of the pomegranate seeds and ½ of the toasted walnut pieces. Top with the remaining pomegranate seeds and walnuts, garnish with some thyme sprigs and serve along side your favorite roasted meats.
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The dressing for the warm roasted butternut squash | labellasorella.com

Filed Under: Rosh Hashanah, Salads for Every Season, Side Dishes or Contorini, Thanksgiving

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