Panna cotta that ethereal puddle of cream originating in Piemonte should be an essential part of everyone’s world. Perfectly prepared panna cotta, or “cooked cream”, an elixir of gently warmed lightly sweetened milk and/or cream, subtly flavored, chilled and held together with just enough gelatin to create a faint wobble when touched with a spoon. Saffron Panna Cotta, a staple at Babbo New York City was Gina De Palma’s flavor rif on the classic dolce and remains a signature dessert on the menu to this day.
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So, what do you do when you are snowbound in New York City for the weekend – make a dinner reservation of course! There are definitely benefits to being held hostage in the city during a blizzard; since the streets are empty those hard to get tables at you favorite spots are very much available. Our stomping grounds these days center around the East and West Villages with too many exciting choices to begin to count. Mio Marito immediately got to work and before you knew it we were dining at Babbo. Thoughts of Gina De Palma, the late pastry chef are ever present, so it felt comforting to be there. The meal was sublime of course bringing back memories of Babbo’s iconic dishes. When the waiter presented Ceci Bruschetta as a little nibble, I suddenly realized that I had buried this recipe deep in the culinary resources of my mind. Ceci Bruschetta was my go to appetizer with a cocktail for ages. A simple to prepare combination of ceci or garbanzo beans, braced against the strong flavors of black olive spread, rosemary and red pepper flakes.
