Suggestions for "Italian" theme dessert

[Britin]

Can anyone help? Our first cooking club meeting is coming up and our first theme is Italian. I need to come up with a dessert and am trying to avoid the obvious tiramisu (sp?). Does anyone have any suggestions? I hope this isn't cheating but I figured that this is how we got together so why not ask for help on the board.

Thank you.

[Gail]

Zabaglione?

[Britin]

Hi Gail,

Thank you for your suggestion. I am unfamiliar with that. Do you have a light recipe or can it be adjusted to be made light? By the way everyone, I forgot to mention that we are trying to keep it light.

Thank you.

[cookrrr]

There was an Italian cream cake in Cooking Light many years ago (is it really Italian ??!). Zabaglione and Zuppa Inglese are yummy too but I do not have a low-fat version ...

[MrsReber]

Ah, yes, I was going to suggest the Italian Cream Cake, too. I have never tried it, but it is supposed to be incredibly good. But then, how about cannolis? I love them! (Yes, I am Italian) I thought there was a light recipe out there somewhere for them, too. There are many excellent Italian desserts.

[This message has been edited by MrsReber (edited 08-29-2000).]

[Mamasue]

The Italian Cream Cake is delish with a capital "D" but I don't believe it is a recipe of Italian nature. If you visit Italy, you will find that desserts are not part of their menu. You will find that after a meal they will serve cheeses and fruits. Italians are not big on sweets in the old country.

[Ohioan]

One guaranteed authentic -- and light -- Italian dessert recipe is: fresh peach slices tossed in a dry red wine. Fruity wines like Valpollicella or Chianti are best for this. If you want to go a little less light, throw a handful of pine nuts on top.

Yum, Phoebe

[Grace]

How about Granita or Gelato??

[Vanessa]

Italians make lightly textured cheesecakes with ricotta cheese, specially in Campania (where they make ricotta). I believe C Light had a recipe using ricotta which would be lighter in calories.
I also saw a program about Italy (Liguria) where they make ravioli dulce. A sweet dough ravioli stuffed with citrus and chocolate.
You can also make an almond chocolate tart also known as flourless chocolaste tart).
On a lighter note you can have gelato or granita di limone (Italian ice). This you can use between courses or with dessert.
Campania is known for ZEPPOLE or Italian doughnuts you could have these too. Or a variety of small Italian treats. Someone mentioned cannoli so here is a recipe.

CANNOLI ALLA SICILIANA
Shells:
2 cups flour
1 teaspoon ground cinnamon
2 tablespoons shortening
1 teaspoon sugar
1/4 teaspoon salt
3/4 cup Marsala wine
1 egg white
Vegetable oil, for deep frying

Combine the flour, cinnamon, shortening, sugar and salt, and wetting gradually with the wine, knead together with fingers until rather hard dough or paste is formed. Form into a ball, cover with a cloth and let stand for about 1 hour. Cut dough in half and roll half of the dough into a thin sheet about 1/4-inch thick or less and cut into 4-inch ovals. Place a metal tube diagonally across each oval lengthwise. Wrap dough around tube by overlapping the 2 sides, sealing the overlapping sides with a little egg white. Meanwhile heat vegetable oil in a large deep pan for deep frying. Drop 1 or 2 of the tubes at a time into the hot oil, fry gently on all sides until dough turns a golden brown color. Remove from pan, let cool a little, gently remove shell from the metal tube. Set shells aside to become cold. Repeat procedure until shells are all made.

Filling:
1 1/2 pounds ricotta cheese
1/2 cup confectioners’ sugar
1/2 cup chocolate chips
1 1/2 teaspoons vanilla
3 tablespoons citron peel, chopped
3 tablespoons candied orange peel, chopped

Mix the ricotta thoroughly with sifted dry ingredients. Add two drops of vanilla and chopped fruit peel. Mix and blend well. Chill mixture before filling shells. Fill cold shells and smooth filling evenly at each end of the shell. Sprinkle the shells with confectioners’ sugar. Refrigerate until ready to serve.

Yield: 10 to 12 servings

[Grace]

I like the Ricotta Cheesecake ideas - yes, CL has two recipes for that, I think. I have them in my software, so let me know if you'd like me to post!

Grace

[CATHIEA]

Figs are Italian! CL has several great fig and cheese dessert recipes that would be fantastic. You could also make biscotti. CL again had some lightened versions that looked very good. Amaretti cookies is another idea.
CathieA

[BethH]

Anything with hazelnuts is also good.

[Wendy w]

Thanks for the cannoli recipe, Vanessa!!!!

[Vanessa]

You are welcome. Although the flourless cake is not light by all means it is unique. There are several versions. I make raspberry puree and drizzle on top (I guess it counts as fruit making it less sinful.. http://www.cookinglight.com/bbs/smile.gif

[Britin]

You are all great!!! Thank you for so many ideas. I have always wanted a cannoli recipe. I am now thinking I will have to select a not so light item and also try the peaches tossed with red wine to satisfy my own curiosity (sounds yummy) and to offer a lighter option. My thought though is that one would have to be pretty strong to not try both.

[debg]

I have a great "Berry Sorbet" recipe -- is that italian???

[Gail]

Britin,

Lest you think I'm ignoring you, I simply haven't been home all day. Here's the zabaglione recipe, as well as another for a tortoni which sounded good. If you're going for lightened recipes, however, these aren't.

ZABAGLIONE

Serves 6

12 large egg yolks
1/4 cup sugar
3/4 cup dry white wine
3/4 cup dry Marsala

In the top of a double boiler, off the heat, whisk the egg yolks together with the sugar until they are very foamy. Stir in the wine and Marsala. Put the pot over simmering water and stir continuously just until the zabaglione thickens. Do not let it boil or the eggs will curdle.

Pour into small bowls or wineglasses and serve immediately with cookies. Can also be used as a sauce for fresh fruit.

(From The Harry's Bar Cookbook)

BISCUIT TORTONI
1/2 cup granulated sugar
1-1/2 cups heavy cream, whipped to soft peaks
3 tbsp. amaretto di Saronno, marsala or sweet sherry
1/2 cup toasted ground almonds
1 egg white, beaten
Add the sugar to the softly beaten cream a little at a time. Beat well to incorporate sugar. Mix in the amaretto or wine and all but 1 tbsp. of the almonds. Fold in the beaten egg white.
Using a pastry bag, pipe the cream mixture into biscuit cups or custard cups. Sprinkle reserved ground almonds on top. Freeze until firm, about 3 hours. Remove from freezer about 15 minutes before serving to allow to soften slightly.

If you're into it and have an ice cream maker, I've got some recipes for several gelati and sorbetti, and well as a sinful chocolate mousse with chocolate sauce and several equally un-light desserts.



[This message has been edited by Gail (edited 08-29-2000).]

[Gail]

Me again.

I noticed that CL had this:
Cappuccino Granita
This Sicilian classic starts with double-strength brewed coffee (dark roast is best) to heighten the coffee flavor when the mixture is frozen.

1/2 cup ground coffee beans
13/4 cups water
1/3 cup sugar
1/3 cup water
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/2 cup 1% low-fat milk
Mint sprigs (optional)


Assemble drip coffee maker according to manufacturer's directions. Place ground coffee in the coffee filter or filter basket. Add 13/4 cups water to coffee maker and brew; set coffee aside. Combine sugar and 1/3 cup water in a small saucepan. Bring to a boil, and cook 1 minute or until sugar dissolves. Stir in vanilla and cinnamon. Remove from heat, and stir in brewed coffee and milk. Cool coffee mixture completely; pour into an 8-inch square baking dish. Cover and freeze at least 8 hours or until firm. Remove coffee mixture from freezer; scrape entire mixture with a fork until fluffy. Spoon into a freezer-safe container; cover and freeze for up to 1 month. Garnish with mint sprigs, if desired.
Yield: 6 servings (serving size: 2/3 cup).

CALORIES 56 (3% from fat); FAT 0.2g (sat 0.1g, mono 0.1g, poly 0g); PROTEIN 0.7g; CARB 12.3g; FIBER 0.0g; CHOL 1mg; IRON .10mg; SODIUM 10mg; CALC 26mg

... and there's also a Coffee-Hazelnut Biscotti recipe which was intended to go with Coffee-Hazelnut Parfaits, but would also go nicely just with coffee or similar.

[sneezles]

I have this recipe form Williams-Sonoma:

PANNA COTTA WITH STRWBERRIES

For the cream:
1/2 cup (4 lf oz/125 ml) milk
1 envelope (1/4 oz/7g) unflavored gelatin
4 cups (32 oz/ 1 ltr) heavy cream
3/4 cup (6 oz/ 185 g) sugar
1 piece vanilla bean, 2 inches (5cm) long
3 tablespoons light rum

For the Fruit:
2pt (1 lb/ 500 g) strawberries or other berries, hulled if necessary
1/4 cup (2 oz/60 g) sugar, or to taste

*To make the cream, place the mil in a small bowl and sprinkle the gelatin over the top. Let stand for 5 minutes to soften. Meanwhile, in a saucepan, combine the heavy cream and sugar. Split the vanilla bean in ahlf lengthwise. Us ithe tip of a knife, scrape the seeds into the cream mixture. Add the pod halves to the misture as well. Place over medium heat and stir until the cream just begins to simmer. Remove from the heat. Add the gelatin-milk mixture and stir to dissove completely. Let cool for 10 minutes, then stir in the rum. Scoop out and discard the vanilla bea. Divide the mixture among twelve 1/2-cup (4-fl oz/125 ml) custard cups. Cover and refigerate for 8 hours until set.

*About 1 hour before serving, prepare the fruit: In a large bowl, combine half of the straberries with the sugar and crush with a fork. Slice the remainging berries and add to the bowl. Toss to combine, cover and chill

*To unmold the creams, set each custard cup in a warm water to reach about halfway up the sides. Let stand about 20 seconds. Remove from the water, wipe dry, then invert a serving plate over the cup and then invert the cup and plate together. Shake gently until the cream comes loose. If it doesn't come loose easily, run a small knife around the edge of the cup to loosen the cream, then invert again.

* Spoon the berries around the unmolded creams. Serve at once.

Per serving: 375 cal, 3g Protein, 24g Carbs, 30g total fat. 1g fiber.

It's delicious!!!

[MrsReber]

Vanessa, thanks for posting that cannoil recipe. I have always wanted to try to make them, since it is difficult to find a perfect cannoli! I even bought the tubes to make the shells, but have never tried it myself. I am going to print out your recipe to keep on file for when I finally have time to make them!

[Britin]

Gail,

Thank you for the Zabaglione and Granita recipes. Do you remember which issue the Hazelnut biscotti was in?

So many things to choose from!!!!

[Vanessa]

Britin Hazelnut biscotti appeared Oct 1995 page 136. Also the issue of March 1995 was one of the best featuring incredible coffee desserts (tiramisu, biscottis, coffee brownies, iced vanilla coffee, coffee tofee dessert, coffee chesecake & coffee angel food cake)

[lorilei]

Alright, I'm FAR from being Italian... but some very good friends of my grandparents are full-blooded Italians. And I've gotten some very good recipes passed my way as a result.

Here is something a bit along the lines of what Vanessa was talking about -- dessert ravioli...

RASPBERRY-FILLED CHOCOLATE RAVIOLI

2 oz bittersweet or semisweet chocolate
1 cup butter -- softened
1/2 cup sugar
1 egg
1 tsp vanilla
1/2 tsp chocolate extract or liquor
1/4 tsp baking soda
dash of salt
2 1/2 cups flour
1 1/4 cups seedless raspberry jam
confectioner's sugar

Melt chocolate in top of double boiler over hot, not boiling water. remove from heat; cool. Cream butter and granulated sugar in large bowl until blended. Add egg, vanilla, chocolate extract, baking soda, salt and melted chocolate, beat until light. Blend in flour to make a stiff dough. Divide dough in half. Cover, refrigerate until firm.

Preheat oven to 350 F. Lightly grease cookies sheets or line with parchment paper.

Roll out dough, half at a time, 1/8 inch thick between 2 sheets of plastic wrap. Remove top sheet of plastic ( if dough gets too soft and sticks to plastic, refrigerate until firm.) Cut dough into 1 1/2 inch squares. Place half the squares 2 inches apart on prepared cookie sheets.
Place about 1/2 teaspoon jam in center of each square; top with another square. Using fork, press edges of squares together to seal, then pierce center of each square. Bake 10 minutes, or just until edges are browned. Remove to wire racks to cool. Dust lightly with confectioner's sugar.

Makes about 6 dozen cookies.
____________________________________

And here's a lovely ricotta pie...

RICOTTA PIE

4 eggs
1 tsp vanilla
1 cup sugar
1 1/2 lbs ricotta
grated skin of 1 lemon
1 Tbl Galliano liqueur
grated skin of 1 orange

Beat eggs. Add sugar, cheese, vanilla, grated rind and Galliano. Mix well. Pour filling in pie shell. Place strips of dough across the top in a lattice pattern. Bake at 425 for 10 minutes. Reduce heat to 325. Bake for 50 minutes. Remove from oven. Allow to cool. Sprinkle with confectioner's sugar.

Crust - makes two 9" crusts. (Cookie like crust)

2 1/2 cups flour
1/2 cup sugar
2 1/2 tsp baking powder
3 eggs
1/2 cup vegetable shortening
pinch of salt
1 tsp vanilla

Cut shortening into flour. Add remaining ingredients. Mix well. Separate in half. Roll to 1/8" thickness. Use scraps for lattice top.

[MrsReber]

Lorilei, these desserts sound great! I think I want to try them. Can you tell me what Galliano Liquer is? I assume you've tried these yourself?

[This message has been edited by MrsReber (edited 08-30-2000).]

[lorilei]

MrsReber -

Well, yes, I have made the ricotta pie. It's excellent. Galliano is a liquor made from Angelica -- as an herb it tastes sweet and celery-like. The seeds are used in Galliano and other liquors like gin, absinthe and Chartreuse.

I must confess that I've only sampled the ravioli right from the source, but haven't taken the time to make them myself.

[Gail]

Hi Britin,

I'm not sure if I've got a repeat recipe, or if the one Vanessa mentioned is different.
I'm referring to a recipe for Coffee-Hazelnut Biscotti which appeared in the July/August 1999 issue, page 173.