ITALIAN RECIPES Pasta all Amatriciana INGREDIENTS 2 Tbsp

ITALIAN RECIPES

Pasta all' Amatriciana

• • • INGREDIENTS 2 Tbsp. extra-virgin olive oil 4 oz. thinly sliced guanciale, pancetta, or chopped unsmoked bacon 1/2 tsp. crushed red pepper flakes 1/2 tsp. freshly ground black pepper 3/4 cup minced onion 2 cloves garlic, minced 1 28 -oz. can peeled tomatoes with juices, crushed by hand t Kosher salt 12 oz. dried bucatini or spaghetti 1/4 cup finely grated Pecorino (about 1 oz. )

RECIPE PREPARATION Heat oil in a large heavy skillet over medium heat. Add guanciale and sauté until crisp and golden, about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15 -20 minutes. Meanwhile, bring a large pot of water to a boil. Stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water. Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry. ) Stir in cheese and transfer pasta to warmed bowls.

Cacio e Pepe Region or state: Rome, Italy

• • INGREDIENTS 1 pound spaghetti 2 Tbsp freshly ground black pepper, plus more for serving 6 Tbsp olive oil 1 stick of butter 1½ cups freshly grated Pecorino 1½ cups freshly grated Parmigiano Reggiano, plus more for serving Salt to taste

INSTRUCTIONS Bring a pot full of water to boil and season with salt and a drizzle of olive oil. While the water is boiling, in a large sauté pan, add the black pepper and toast for a few seconds, until fragrant. Add the olive oil and the butter and stir until the butter has melted. Take pan off heat and reserve. Cook the spaghetti for a few minutes less than package instructions. (Barilla will be al dente at 9 minutes, so I cooked for 7 minutes!) Drain and reserve 1 cup of the pasta water. 2 minutes before the spaghetti is done, set your serving dish on the hot pot to warm it up! Add ½ cup of pasta water to the butter/pepper mixture, add the pasta and stir over medium heat, coating the spaghetti. Add the cheese and toss vigorously until the cheese melts. Add more pasta water or cheese as needed for a creamy sauce. Transfer to serving dish and serve immediately, with extra Parmigiano Reggiano and black pepper.

GELATO

Sicilian-Style Vanilla Bean Gelato • • • INGREDIENTS 2 1/4 cups (560 ml) whole milk 3/4 cup (180 ml) heavy cream 1 vanilla bean, split lengthwise 3/4 cup (180 ml) granulated sugar 2 tbsp (30 ml) cornstarch 1 egg yolk (from a large egg, about 20 grams)

METHOD • • In a saucepan, pour 1¼ cups [310 ml] of the milk and the cream, then add the split vanilla bean. Warm over medium heat until it just starts to bubble around the edge (no need to bring it to a boil). Meanwhile, in a small bowl, whisk the remaining 1 cup [250 ml] milk, sugar, and cornstarch together. Remove the saucepan with the hot milk from the heat and whisk in the cornstarch mixture. Return the saucepan to medium heat and cook, stirring regularly, until the sugar is dissolved and the mixture thickens slightly, about 6 to 8 minutes. Place the egg yolk in a medium bowl and whisk until it is pale and slightly thickened, about 1 minute. Temper the egg yolk by slowly pouring one ladleful of the hot milk mixture into the yolk, whisking constantly, then slowly pour the egg yolk mixture back into the saucepan, whisking to combine. Remove from the heat. Let cool to room temperature, then refrigerate for a few hours, or preferably overnight so the vanilla bean infuses fully.

• Fish the vanilla bean out of the custard, then pour the custard through a fine mesh strainer into the bowl of an ice cream maker (straining the mixture will ensure a silky smooth gelato). Freeze according to the manufacturer’s instructions. Stop the machine when the gelato is icy but still soft. • Transfer the gelato to an airtight container and freeze until firm, about two hours. The gelato will keep, frozen, for up to two weeks. Always take the gelato out to room temperature 10 to 15 minutes before serving to soften it and make it easier to scoop.

Tiramisu

• • Ingredients 1 cup (8 floz/225 ml) heavy whipping cream 1 cup (8 oz/225 g) mascarpone cheese, room temperature (see substitute idea below) ⅓ cup (2½ oz/71 g) sugar 1 teaspoon vanilla extract 1 tablespoon Amaretto liquor or Brandy (optional but yummy!) 2 cups (16 oz/450 ml) espresso or STRONG coffee at room temperature 1 pack Lady Fingers (Boudoir biscuits/Savoiardi. Look for eggless if needed) Cocoa powder for dusting the top

• • • Instructions Beat whipping cream, sugar, and vanilla until soft peaks form. Add in mascarpone cheese and amaretto (if using) and continue to whip to stiff peaks. Dip lady fingers in coffee (and brandy if using) and place in an 8× 8 pan to make the first layer – you can fit about 7 cookies in each layer. Don't let them soak as the will fall apart, just a quick dunk in the coffee is enough. Spread half of the whipped cream mixture on top of first layer of lady fingers. Repeat process with second layer of lady fingers and cream mixture. Dust the top of dessert with cocoa powder using a sieve. Refrigerate for about 2 -4 hours (it gets even better in the fridge and is a perfect makeahead dessert).

Dark Chocolate Semifreddo

INGREDIENTS • 6 ounces bittersweet or semisweet chocolate, chopped • 2 teaspoons vanilla extract • ¼ teaspoon kosher salt, plus more • 2½ cups heavy cream, divided • 3 large egg whites, room temperature • ⅔ cup sugar

• • • RECIPE PREPARATION Combine chocolate, vanilla, and ¼ tsp. salt in a medium heatproof bowl. Heat 1½ cups cream in a small saucepan over medium until barely simmering. Pour hot cream over chocolate mixture and let sit until chocolate is melted, about 5 minutes. Whisk chocolate mixture until combined and smooth. Chill, stirring occasionally, until cold, about 1 hour. Beat egg whites and a pinch of salt on high speed in the bowl of a stand mixer fitted with whisk attachment until soft peaks form. Meanwhile, cook sugar and ⅓ cup water in a small saucepan over medium-low heat, stirring, until sugar is dissolved. Clip thermometer to the side of saucepan; increase heat to medium. Bring to a boil without stirring and cook until thermometer registers 250°.

• Working quickly and with motor running, pour syrup into egg whites in a steady stream, avoiding whisk so syrup doesn’t splatter. Beat until glossy, stiff peaks form (be careful not to overbeat). • Using an electric mixer, beat chilled chocolate mixture until soft peaks form. Gently fold in meringue, leaving a few streaks. Scrape into a large loaf pan and cover. Freeze until solid, at least 3 hours and up to 3 days. • Just before serving, let semifreddo sit at room temperature 15 minutes. Beat remaining 1 cup cream in a small bowl until soft peaks form. Serve scoops of semifreddo in small bowls with whipped cream.

BIBLIOGRAPHY • http: //foodnouveau. com/recipes/desserts/frozen/sicilian -style-vanilla-bean-gelato/ • https: //www. bonappetit. com/recipe/dark-chocolatesemifreddo • https: //www. biggerbolderbaking. com/easy-10 -minutetiramisu/ • http: //www. oliviascuisine. com/spaghetti-cacio-e-pepe/ • https: //www. bonappetit. com/recipe/bucatini-allamatriciana-2 Student : Ayyoub Elmounadi