This Pizza is a Literal Bomb!

 

Well, not exactly, but these appetizers are super delicious, and in the authentic Italian tradition! Renato Poliafito came by Tonia's Kitchen to talk about his new cookbook Dolci and one recipe in particular; Caponata Bombas. Essentially, these appetizers are pizza dough based, but include a number of authentic Italian ingredients. Renato told Tonia that these "bombas" are part of what makes this cookbook unique, in that he takes a number of traditional dishes from Italy, and puts his own spin on them. Give these a try.

No Need For a Fork!

 

These are very simple desserts to be sure, but oh are they good! Renato Poliafito, who wrote the new cookbook Dolci, stopped by Tonia's Kitchen to talk about a chapter in the book, simply called Spoon. The reason for that, says Renato, every dessert in this chapter can be eaten with only a spoon. One recipe in particular, he told Tonia, is incredibly easy to make, having consisted of corn starch and cream. Renato told Tonia it's an old child's dessert from Italy that can easily be modified with other ingredients to make it your own. That's not the only recipe though, and Renato says there's so many delicious ideas in this chapter that can be explored!

Italian Red Velvet Cake

  

It's an American classic, turned Italian. This perfect summer dessert has so much to offer when you spice it up a little with a European flair! That's exactly what Renato Poliafito has done with Red Velvet Cake in his new cookbook, Dolce. He stopped by Tonia's Kitchen to talk about how you can really make this cake something special. Renato told Tonia he uses excellent quality cocoa to turn this cake red, along with raspberry jam to make this cake sing, along with an ancient Italian liqueur known as Alchermes for more of what Renato says, is an adult taste. Ciao Bella!

If a Cookie Could Be Ugly....

   

Of course, beauty is in the eye of the beholder. And if something tastes good, who are we to call them ugly? Elizabeth Minchilli, who wrote the cookbook, The Italian Table, stopped by Tonia's Kitchen to talk about her new book and a recipe for Crucchi. That's a delicious Italian cookie that has a particular look to it, and that says Elizabeth, is because you literally form them by squashing the dough with your hands. Note the ingredients list, it's not long. That means it's a very easy cookie to make. Try it out!

 

1 cup of toasted blanched hazelnuts (preferably halved)
2 tablespoons of all-purpose flour
1 cup of unsweetened cocoa powder
1 1/2 cups of sugar
Pinch of sea salt
2 large eggs


Preheat the oven to 325°F. Line a cookie sheet with parchment paper.

If your hazelnuts are whole, stick the point of a knife into a nut at the fat, dimpled end, and it should break in half fairly easily. Don’t worry if the halves aren’t perfectly even. If that seems too fussy, then just roughly chop them. Just don’t chop too finely!

Put the flour, cocoa powder, sugar, and salt in a large bowl and mix to combine.

Crack the eggs into a small bowl and beat them with a fork. Add the eggs to the flour mixture and mix with a spoon. The mixture will be very dry and stiff. Use your hands to finish mixing, adding the nuts at the end.

Using your hands, form an irregular, raggedy mound of about a tablespoon of dough, and drop it onto the cookie sheet. Repeat with the rest of the dough, spacing the cookies about 1 inch apart.

Bake for 20 minutes. It is hard to tell when they are done, since they are a deep, dark brown, but 20 minutes is usually good.

Remove them from the oven and let them cool completely. The cookies will be very hard on the outside and a little moist and chewy on the inside. If making them ahead, store them in an airtight container for up to a week.

Credit for the book: © The Italian Table: Creating Festive Meals for Family and Friends, by Elizabeth Minchilli, Rizzoli, 2019.  All images credited © Elizabeth Minchilli.

Your Newest Favorite Treat

It's called Cookie Butter. You might have seen it on the shelves at your local grocery store next to the Hazelnut or Peanut Butter. It's a very sweet treat that a lot of people are taking a likening to, especially new cookbook author Dina Deleasa Gonsar. She wrote At the Kitchen Sink, and stopped by Tonia's Kitchen to talk about her recipe for this delicious butter, which has all the trappings of a soon-to-be classic dessert!

A Perfect Dessert for Summer

And that dessert is the Italian Trifle. And this one you don't have to bake. Dina Deleasa Gonsar, who wrote the new cookbook At the Kitchen Sink, stopped by Tonia's Kitchen to talk about this fresh, light recipe which she likens to a toasted almond ice cream treat. Now there's no ice cream here, but the dessert itself is cool, creamy and delicious. A perfect dessert for summer, but we already told you that!

5 cups of pound cake, cut into cubes (can be store bought)

2 cups raspberries

1 sprig of mint (optional)

1 teaspoon lemon zest (optional)

Ingredients for Limoncello Mascarpone

1 1/3 cup heavy whipping cream, chilled

1/2 cup confectioner’s sugar

4 cups Mascarpone Cheese

1/2 cup lemon juice, fresh

4 tablespoon limoncello

1/2 teaspoon vanilla extract

In a larger bowl combine the mascarpone and 1 cup of whipping cream, and confectioner’s sugar until smooth. You can do this by hand or by using a low-medium speed on a hand mixer. Then add in the lemon juice, limoncello, and vanilla extract. Mix until well combined.

02In a small bowl, whip together 1 ½ cup heavy whipping cream, and ½ cup confectioner’s sugar, until it forms stiff peaks, about 5 minutes. Then, gently fold in the whipped cream with the mascarpone until completely combined.

03Line a trifle bowl with a thin layer of the limoncello mascarpone. Around ¼ of a cup. Then add one layer of pound cake cubes, sprinkle 1 cup of raspberries over top. Then add a layer of limoncello mascarpone.

04Repeat the process once more, pound cake, cup of berries, limoncello mascarpone.

05Make the whipped cream for the topping by combining 1 ½ cup whipping cream, ½ cup powdered sugar, and 1 tsp of vanilla. Whip on a medium low speed until it thickens and peaks start to form. About 5 minutes.

06Top the trifle with the homemade whipped cream and garnish with mint and lemon zest if desired.

07* Note: For best results use a metal bowl that has been chilled when making the whipped cream. *

Ribs-Italian Style!

This one is the cookbook author's summer favorite. Dina Deleasa Gonsar, who's the author behind At the Kitchen Sink, stopped by Tonia's Kitchen to talk about her recipe for ribs. And these are real special, because Dina says they're slow roasted in the oven, after being dry rubbed, and then finished on the grill with a special homemade sauce! Dina adds she lets the ribs dry out in the fridge for about two hours and being rubbed, which really helps the rub get into the meat. Dina admits she's no pitmaster, but the people who try these ribs say they're the best ever!

Stack That Eggplant!

...and do it with a delicious, crispy eggplant stack. Dina Deleasa Gonsar, who wrote the new cookbook At The Kitchen Sink, stopped by Tonia's Kitchen with her recipe for a Crispy Eggplant Stack. Dina told Tonia she slices eggplant and rolls it in a mix of Italian breadcrumbs and panko, and combines it with heirloom tomatoes. She adds a delicious, homemade olive tamponade that really adds to the flavor of this sky-high stack, which Dina adds is perfect for entertaining in the upcoming Spring and Summer months.

 

Peas, Give This Dish a Chance

  

You'll be glad you did! Number one it's delicious, and number two, it's authentic Italian. Susan Gravely, who wrote the new cookbook Italy on Plate, stopped by Tonia's Kitchen to talk about a wonderful recipe for Pea and Shallot Crostini that came to her book by way of Frances Mays, who's the author of under the Tuscan Sun. Susan loved it so much, she worked together with Frances on this latest writing project, with Frances even providing the book's forward. As to the Crostini, Susan says she sautés the peas and shallots together to keep the peas crunchy. If you're entertainment, your guests are sure to say more, peas!

Pea and Shallot Crostini 

4 shallots, minced 

2 cups peas, shelled 

2 tb extra virgin olive oil 

3 tb chopped mint 

2 tb mascarpone cheese 

salt and pepper to taste 

French baguette, sliced about 1/2 inch thick, and toasted. 

In a medium saucepan, blanche the peas for two minutes.  In medium pan over medium heat, mix shallots, blanched peas and saute in the olive oil until peas are barely done and shallots are wilted, about four minutes.  Stir in the mind, mascarpone, salt and pepper. 

Chop coarsely in food processor and spread onto the bread slices. 

Exquisite Escarole

   

Talk about an Italian Delight! Michele Scicolone, who wrote the Italian Vegetable Cookbook stopped by Tonia's Kitchen to talk about her recipe for sautéed Escarole. Michele says her recipe is a delicious way to excel at Escarole and very easy to make as well. She notes you can serve it as a lunch with poached eggs, or whatever you wish, as it goes well with a number of items. See the recipe below in the dialog box.

A Non-Dessert Pie

 

Traditionally, the classic Tarte Tatin is made with apples, but today we're going to try something new. Chef Steven Schmoler stopped by Tonia's Kitchen to talk about his Mushroom Tarte Tatin.  Steven told Tonia he starts with sauteed mushrooms that are lightly seasoned. He then says you can have fun with the presentation by going rustic with squash and root vegetables.  Or take a modern twist and use shrimp.  Any way you choose, the end result will be delicious!

• 4 onions
  
  

  
  

  
  

  
  

  
  

  

  
  
• 3 tbsp olive oil
  
  

  
  

  
  

  
  

  
  

  

  
  
• 7 oz. chestnut mushroom, halved if large
• 2 tsp light muscovado sugar
• 2 oz walnuts
  
  

  
  

  
  

  
  

  
  

  

  
  
• 3 1/2 oz blue cheese
• 9 oz puff pastry, defrost if frozen

Method

1. Heat oven to 400-degrees. Peel the onions and cut each into 6 wedges through the root. Heat the oil in a large pan, add onions, then gently fry for 20 mins until softened and lightly coloured.
2. Add the mushrooms, sugar, salt and pepper and give it a good stir. Gently cook, stirring now and then for a further 5 mins. Stir in the walnuts. Line the base of a sandwich cake pan with baking parchment. Spoon over the onion mixture and press it down lightly. Crumble the cheese over.
3. Roll out the pastry and trim. Put the pastry over the filling and tuck in the ends. Bake for 35-40 mins until the pastry is crisp and golden. Cool for 5 mins in the pan, then turn out onto a flat plate and cut into wedges. Serve with a green salad.

A Traditional Cookie Turned Upside ...

...and into a scone! Renato Poliafito, who wrote the new cookbook Dolci, stopped by Tonia's Kitchen to talk about some of the fun recipes located within the book. Renato told Tonia about a traditional Italian cookie called the Cuccidati, which he describes as the Original Fig Newton (except much tastier). It is a Fig-paste filled cookie normally very popular with the Italian-American community, especially around Christmas. But Renato said he wanted to spice things up a little with this tradition, and turn it into a scone. One of the great things about this recipe is that you can customize it, and use various ingredients to make it your own. But one thing you can be sure of, it's delicious!

Pizza Bombs!

Well, not exactly, but these appetizers are super delicious, and in the authentic Italian tradition! Renato Poliafito came by Tonia's Kitchen to talk about his new cookbook Dolci and one recipe in particular; Caponata Bombas. Essentially, these appetizers are pizza dough based, but include a number of authentic Italian ingredients. Renato told Tonia that these "bombas" are part of what makes this cookbook unique, in that he takes a number of traditional dishes from Italy, and puts his own spin on them. Give these a try.

Leave The Cake, Take The Cannoli

Massive apologies to the movie The Godfather for appropriating that line, but this next one fits the title to a tee! Renato Poliafito, who wrote the new cookbook Dolci, stopped by Tonia's Kitchen with his Cannoli Cake recipe. Essentially, it's all the flavors of a Cannoli, in a cake. Renato says it's a simple, rustic cake, with a ricotta cheese cream top. It's a single layer cake, that's cinnamon-based with chocolate chips and candied orange, and topped with pistachios. Renato promises there's not a single recipe, either simple or challenging in the book that you can't do, no matter your experience. Just as long as you read the recipe all the way through!

A Dessert You Can Eat with a Spoon

These are very simple desserts to be sure, but oh are they good! Renato Poliafito, who wrote the new cookbook Dolci, stopped by Tonia's Kitchen to talk about a chapter in the book, simply called Spoon. The reason for that, says Renato, every dessert in this chapter can be eaten with only a spoon. One recipe in particular, he told Tonia, is incredibly easy to make, having consisted of corn starch and cream. Renato told Tonia it's an old child's dessert from Italy that can easily be modified with other ingredients to make it your own. That's not the only recipe though, and Renato says there's so many delicious ideas in this chapter that can be explored!

Red Velvet Cake-Italian Style

 

It's an American classic, turned Italian. This perfect summer dessert has so much to offer when you spice it up a little with a European flair! That's exactly what Renato Poliafito has done with Red Velvet Cake in his new cookbook, Dolce. He stopped by Tonia's Kitchen to talk about how you can really make this cake something special. Renato told Tonia he uses excellent quality cocoa to turn this cake red, along with raspberry jam to make this cake sing, along with an ancient Italian liqueur known as Alchermes for more of what Renato says, is an adult taste. Ciao Bella!

And for Dessert...a Taste of Italy

And this Italian dessert is gluten-free! Anna Francese Gass, who wrote the new cookbook Italian Snacking, stopped by Tonia's Kitchen to talk about a recipe for a Hazelnut Souffle. Anna says she uses almond or hazelnut flour and the highest-quality chocolate you can find! That chocolate gets melted and mixed with the Italian Liquor Frangelico. The recipe is avaliable in full on Anna's Instagram. Follow her and learn more about her authentic style of Italian cooking.

You've Heard of Irish Stew...

Now meet Italian Stew. Yes, there is such a thing, and Anna Francese Gass, who wrote the new cookbook, Italian Snacking, stopped by Tonia's Kitchen to talk about what part of Italy this stew comes from, and what it tastes like. Anna told Tonia this stew is from the Calabria region of Italy and is called, appropriately enough , Calabrian Pepper Stew. It's essentially onions and peppers, with a little Italian spice. You'll find it both heavy on the rich tomato flavor, but also a little spicy.

FOR THE SAUCE

• 10fresh basil leaves
• ½ cup extra-virgin olive oil
• 2garlic cloves, peeled and lightly smashed
• 1teaspoon red-pepper flakes (optional)
• 2(28-ounce) cans crushed tomatoes (8 cups)
• 2tablespoons tomato paste
• 1tablespoon kosher salt (such as Diamond Crystal)
• 1teaspoon freshly ground black pepper

FOR THE MEATBALLS

• ½ pound ground pork
• ½ pound ground veal
• ½ pound ground beef (preferably 15-percent fat)
• 1cup finely grated Pecorino Romano cheese, plus more for serving
• 1cup seasoned Italian bread crumbs
• ½ cup whole milk
• ½ cup tomato sauce (reserved from recipe above), cooled
• 2large eggs, beaten
• 1tablespoon chopped fresh parsley leaves (optional)
• 1tablespoon kosher salt (such as Diamond Crystal)
• 1teaspoon freshly ground black pepper
• Step 1

  Prepare the sauce: Tear 5 basil leaves in half; reserve the rest. Combine the torn basil, olive oil, garlic and red-pepper flakes (if using), in a small saucepan over very low heat for 10 minutes, allowing the basil and garlic to steep in the oil. (Do not let the garlic get beyond medium brown in color.) Remove from the heat, strain the oil, discard the solids and set aside.

• Step 2

  In a large pot, combine the crushed tomatoes, tomato paste, salt and pepper with 2 cups water and the infused oil. Bring to a boil over medium-high heat, then immediately reduce to a simmer. Remove ½ cup of the sauce for the meatballs, setting aside to cool.

• Step 3

  Partially cover the pot and simmer the sauce, undisturbed, while you prepare the meatballs.

• Step 4

  In a large bowl, hand mix all the meatball ingredients (including the reserved ½ cup sauce) until combined. (The mixture will be quite soft.) Wet your hands and pinch off approximately ¼-cup portions and roll them into balls between your palms. (They should each be about 2 ¼-inches wide.) Place each meatball on a baking sheet and repeat with the remaining mixture, making about 16 meatballs.

• Step 5

  Once all the meatballs have been rolled, carefully drop them into the simmering sauce. If the pot seems too full, shimmy the pot back and forth gently to make more room to simmer the meatballs in an even layer. Do not stir, as the meatballs will break apart.

• Step 6

  Cover the pot partially with a lid and gently simmer the meatballs in the sauce for 1 hour (or up to 2 hours) until they are firm and cooked through. Carefully remove the meatballs to a plate, adding spoonfuls of sauce, or transfer the meatballs and sauce to a shallow serving bowl. Chop the remaining basil and sprinkle on top, and garnish with more grated Pecorino.