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Gelato

Garlic Bread

Tiramisu

Bruschetta

Pepperoni

Margherita

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack in the eggs. Add the olive oil.

Make the Dough

Using a fork, beat the eggs, gradually incorporating the flour from the edges of the well. Once the mixture is too stiff to mix with a fork, use your hands to knead the dough on a floured surface for about 8-10 minutes until smooth.

Knead the Dough

Wrap the kneaded dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

Rest the Dough

Divide the dough into four pieces. Roll one piece at a time into thin sheets using a pasta machine or a rolling pin. Cut into desired pasta shapes, such as fettuccine or tagliatelle.

Roll out the Dough

In a large skillet, heat the olive oil over medium heat. Add the whole garlic cloves and sauté until fragrant, about 1-2 minutes.

Prepare the Sauce

Add the cherry tomatoes and salt, cooking until the tomatoes begin to burst, about 5-7 minutes. Use a wooden spoon to gently crush them.

Cook the Tomatoes

Remove from heat and stir in the fresh basil, black pepper, and grated Parmesan cheese, mixing well until combined.

Finish the Sauce

Bring a large pot of salted water to a boil. Add the freshly made pasta and cook for 2-4 minutes until al dente.

Boil the Pasta

Drain the pasta and reserve some pasta water. Add the pasta directly to the skillet with the sauce, tossing to combine. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.

Combine with Sauce

All-purpose flour

Eggs

Olive oil

Salt

Cherry tomatoes

Garlic cloves

Fresh basil

Parmesan cheese

Black pepper

In a medium saucepan, combine the whole milk and heavy cream over medium heat. Stir occasionally until the mixture is warm but not boiling.

Heat Milk and Cream

In a separate bowl, whisk together the granulated sugar and egg yolks until the mixture is pale and slightly thickened.

Whisk Sugar and Egg Yolks

Slowly pour the warm milk and cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. Then, return the combined mixture to the saucepan.

Combine Mixtures

Cook the mixture over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 10 minutes. Do not let it boil.

Cook the Base

Remove the saucepan from heat and stir in the vanilla extract. Let the base cool at room temperature for about 30 minutes.

Add Vanilla

For chocolate gelato, stir in the unsweetened cocoa powder into the cooled base until fully combined.

Prepare Chocolate Gelato

For strawberry gelato, fold in the pureed strawberries into the cooled base until smooth.

Prepare Strawberry Gelato

For mint gelato, steep fresh chopped mint leaves in the warm milk and cream mixture before combining with the egg yolks. Strain out the leaves before cooling.

Prepare Mint Gelato

For espresso gelato, add the brewed espresso to the cooled gelato base and mix thoroughly.

Prepare Espresso Gelato

Pour the flavored gelato base into an ice cream maker and churn according to the manufacturer’s instructions, typically for about 20-30 minutes until it reaches a soft-serve consistency.

Churn the Gelato

Transfer the churned gelato to an airtight container and freeze for at least 4 hours or until firm.

Freeze the Gelato

Whole Milk

Heavy Cream

Granulated Sugar

Egg Yolks

Vanilla Extract

Chocolate (unsweetened cocoa powder)

Fresh Strawberries (pureed)

Mint Leaves (fresh, chopped)

Espresso

Preheat Oven

Slice the French baguette in half lengthwise to create two long halves.

Prepare the Baguette

In a mixing bowl, combine the softened unsalted butter, minced garlic, chopped parsley, salt, and black pepper. Mix well until all ingredients are thoroughly combined.

Make Garlic Butter

Generously spread the garlic butter mixture evenly over the cut sides of both halves of the baguette.

Spread the Mixture

Sprinkle the shredded mozzarella cheese evenly on top of the garlic buttered sides.

Add Mozzarella

Place the prepared baguette halves on a baking sheet and bake in the preheated oven for about 12-15 minutes, or until the cheese is melted and bubbly, and the edges of the bread are golden brown.

Bake the Garlic Bread

Remove the garlic bread from the oven and let it cool for a few minutes before slicing into pieces. Serve warm.

Cool and Serve

French baguette

Unsalted butter

Garlic cloves, minced

Fresh parsley, chopped

Mozzarella cheese, shredded

Brew strong coffee using your preferred method. Allow it to cool to room temperature.

Brew Coffee

In a shallow dish, combine the cooled coffee and coffee liqueur. Mix well.

Combine Coffee and Liqueur

In a large bowl, whisk the egg yolks and granulated sugar until pale and creamy.

Whisk Egg Yolks and Sugar

Add mascarpone cheese and vanilla extract to the egg mixture. Mix until smooth and well combined.

Combine Mascarpone and Egg Mixture

In a separate bowl, whip the heavy cream until soft peaks form.

Whip Heavy Cream

Gently fold the whipped cream into the mascarpone mixture until fully incorporated.

Fold in Whipped Cream

Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy.

Dip Ladyfingers

Layer half of the soaked ladyfingers in the bottom of a 9x13 inch dish.

Layer Ladyfingers

Spread half of the mascarpone filling over the ladyfingers evenly.

Spread Filling

Repeat the layers with the remaining ladyfingers and mascarpone filling.

Repeat Layers

Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Chill Tiramisu

Before serving, dust the top with cocoa powder and sprinkle with dark chocolate shavings.

Add Toppings

Serve

Ladyfinger cookies

Strong brewed coffee

Coffee liqueur

Mascarpone cheese

Heavy cream

Granulated sugar

Vanilla extract

Egg yolks

Cocoa powder

Dark chocolate shavings

Dice the tomatoes into small pieces and place them in a mixing bowl.

Prepare the Tomatoes

Chop the fresh basil leaves and add them to the bowl with tomatoes. Mince the garlic cloves and add them as well. Season with salt and black pepper. Mix well and let it sit for about 10 minutes to allow the flavors to meld.

Add Seasoning

Slice the baguette into 1/2 inch thick slices.

Prepare the Bread

Heat a grill or grill pan over medium-high heat. Brush each slice of baguette with olive oil on both sides and place them on the grill. Grill for about 2-3 minutes on each side or until they are golden and crispy.

Grill the Bread

Once the bread is grilled, remove it from the heat and top each slice generously with the tomato and basil mixture.

Top the Bread

Serve immediately while the bread is warm and enjoy your Bruschetta!

Baguette

Tomatoes

Fresh basil leaves

Garlic

Start by preheating your oven to 450°F (232°C). In a baking dish, spread the tomato sauce evenly across the base.

Prepare the Base

Sprinkle the mozzarella cheese evenly over the tomato sauce, ensuring full coverage.

Add the Cheese

Distribute the pepperoni slices evenly over the mozzarella cheese layer.

Layer the Pepperoni

Place the dish in the preheated oven and bake for 15-20 minutes, or until the cheese is bubbling and slightly golden.

Bake the Pepperoni

Remove from the oven and let it cool for a couple of minutes before slicing. Serve warm.

Tomato Sauce

Mozzarella Cheese

Pepperoni Slices

In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine all-purpose flour and salt. Add the activated yeast mixture and olive oil. Mix until the dough starts to come together.

Mix Dough Ingredients

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.

Let Dough Rise

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.

Once the dough has risen, punch it down and transfer it to a floured surface. Roll or stretch it out into your desired pizza shape.

Shape the Dough

Spread the tomato sauce evenly over the shaped dough, leaving a small border around the edges.

Add Tomato Sauce

Tear the fresh mozzarella cheese into small pieces and distribute them evenly over the sauce.

Add Cheese

Drizzle olive oil over the pizza and season with salt and black pepper to taste.

Season

Transfer the pizza to the preheated oven (or onto the pizza stone) and bake for about 10-15 minutes, or until the crust is golden and the cheese is bubbling.

Bake the Pizza

Once out of the oven, scatter fresh basil leaves on top and let it cool for a few minutes before slicing.

Via Farina