Tag Archives: fruit

Macedonia di frutta (Fruit Salad)

Macedonia di frutta, or Italian fruit salad, is one of the most typical of summer desserts in Italy, often served with some lemon sorbet. But a macedonia can be made any time of year, with almost any combination of fruits in season. Ingredients Fresh fruit in season, trimmed, peeled and cut into bite-sized pieces Sugar Freshly […]

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Zabaione (Zabaglione)

Zabaione is  a classic sweet that you don’t encounter much any more on restaurant menus, let alone on home tables. That’s a shame, because it’s truly delicious and supremely versatile, equally suited to serve on its own as a sweet ending to an important meal or a warm and substantial beverage drunk as a quick […]

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Torta di mele (Apple Torte)

A quick post as we prepare to batten down the hatches before Sandy hits town: Here’s a homely version of an apple torte that could hardly be easier. And believe me, if a non-baker like myself can make this with no trouble at all, you will, too. You just make a simple batter in your […]

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Quick Note: Frullati di frutta (Fruit Smoothies)

  This one is so simple you might wonder why I am even posting about it. It’s what some of my fellow bloggers might call a ‘non-recipe’.  And yet, the frullato is so essential to the Italian summertime food culture that it would be malpractice not to mention it. And besides, it’s delightful.     A […]

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Ciliegie su ghiaccio (Cherries on Ice)

 A quick note on a fine and fun way to enjoy cherries and lots of other summer fruits—su ghiaccio or ‘on ice’. Fill a bowl a third or half full of ice, place your fruit—however much you’re having—over the ice and add water to come, say, halfway up the fruit. Serve. Yep, that’s the ‘recipe’! […]

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Ananas alla sambuca (Pineapple Laced with Sambuca)

   Here’s a really quick note on a combination that may surprise you but was simply meant to be: pineapple and the Italian anise liquor called sambuca. Sprinkle a few drops of sambuca over freshly sliced pineapple, just enough to exalt the flavor of the fruit without drawing attention to itself, and you’ll be in […]

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Crostata di mele (Apple Tart)

As regular readers of this blog will know, I am not much of a baker. Nor do I have much of a sweet tooth. But, for some reason, I felt inspired the other day to make a baked dessert for some dinner guests. Foolish, perhaps, to start my baking career by ‘experimenting’ on guests, but […]

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Sorbetto di mango (Mango Sorbet)

As regular readers of this blog have probably figured out by now, I don’t have much of a sweet tooth. Even as a kid, I was not into sweets—much to the delight of my dentists. Dessert at our house, such as it is, usually consists of a piece of fresh fruit or perhaps some fruit […]

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Pere al vino rosso (Pears Poached in Red Wine)

  Dessert is our house is normally a piece of fruit, perhaps with some cheese, and, in winter, some mixed nuts in their shells. This is why you will not find very many desserts featured on this blog. But there is at least one prepared dessert that makes its way on to our table in […]

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Prosciutto e fichi (Prosciutto and Figs)

It seems everyone knows about pairing prosciutto with melon but fewer people know about another, to my mind even more delicious, pairing of prosciutto with figs. Personally, I find that the richer flavor and softer texture of figs marries even better with the saltiness of cured ham. If you like, you can just lay out […]

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Al contadino non far sapere…

In our house dessert is usually a piece of fruit. But now that the weather is turning cooler, cheese, especially aged cheese, is making a reappearance on the dinner table. It’s a great way to end off a meal and, of course, fruit and cheese are a divinely inspired combination. And by far the best […]

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Pesche al vino rosso (Peaches Macerated in Red Wine)

Sometimes the simplest things are the best. Tonight we had a dessert of peaches macerated in red wine. When peaches are at their height of flavor as they are now, this dish can be sublime. You cut peaches into wedges, then sprinkle them with sugar (about a spoonful per peach) and the juice of half […]

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Insalata di arance rosse (Blood Orange Salad)

I recently found some blood oranges from California at the market–and I love blood oranges–so I made a blood orange salad as ‘dessert’: you just peel and slice the oranges, sprinkle over some black olives (Gaeta or nicoise are best), bits of red onion and parsley. Season with a bit (not much) of salt and […]

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