Keeping with the Thanksgiving theme, here is another of our family favorites adapted from the gifted Gina DePalma of Babbo in Greenwich Village. If you are not familiar with this recipe, you are missing something extraordinary. In it’s simplicity, Pumpkin Cake with Rosemary or Torta di Zucca delivers the essence of a fall evening in the Italian countryside – comforting, straightforward, and satisfying. The ingredients couldn’t be more Italian – olive oil, rosemary, raisins, Grappa, pine nuts; pleasantly evoking something typically prepared by a loving Nonna using only what she had on hand….
Chestnut Flour Cake – Castagnaccio
Castagnaccio is a classic late Autumn cake of sorts traditionally from Tuscany made from the flour of dried chestnuts. Generally a rather dense cake typically baked in low sided copper pans customarily including olive oil, raisins, pine nuts, a bit of rosemary or any combination of these ingredients. Castagnaccio, as with any dishes relying on the chestnut harvest typified cucina povera. Make no mistake, Castagnaccio has a distinct rustic flavor and is not especially sweet, definitely not for the faint of heart. Chestnut Cake is my adaptation of Castagnaccio inspired by two of the late Gina De Palma’s recipes; my attempt to make this Tuscan classic a bit more approachable….
Bruschetta with Butternut Squash – Bruschetta di Zucca
Butternut squash remains a constant staple on our table, any of my regular readers are very much aware of my obsession. Seriously though, can you really find fault with trying to serve it in as many ways possible? Bruschetta with Butternut Squash is the latest addition to the La Bella Sorella butternut squash lineup and should immediately be on your must make list. Easy to pull together and satisfying, it is the ultimate fall dinner when served along with a green salad….
Trattoria Pere – Pears Trattoria Style
As we look forward to crisp evenings, toasty fires and Thanksgiving, I simply must share this recipe with you. I stumbled upon this dessert years ago when thumbing through Richard Sax’s wonderful cookbook, Classic Home Desserts. What originally attracted me to it was the incredible photograph of the Bosc pears, regally glistening in a baking pan. This stunning fall centerpiece is a wonderfully luscious way to end any meal. To make things even more perfect, Trattoria Pears are idea for vegan guests….
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