Push aside the cabbage, lay the chops in the pan bottom and pour in any meat juices from the platter. Still over medium-high heat, cook the chops for 2 or 3 minutes, turning them over once or twice, just until they're heated through. Stir the cabbage so it continues to caramelize and pick up flavor. Season with more salt and freshly ground black pepper to taste.
View RecipeOf all the wonderful ricotta tortas and crostatas I have made, this one is so unpretentious and delightful that I urge you to put it in your dessert repertoire. The cake is moist and sweet, with a hint of orange and the crunch of toasted almond slices in each bite. In Rome this cake is made with sheep's milk ricotta giving it an additional layer of complexity and if you do have access by all means use sheep milk ricotta and follow the same procedures. Top with a dollop of whipped cream, or to make it fresher fold in the whipped cream an equal amount of sour cream. Top all with berries in season or some halved ripe figs when available.
View RecipeSpread the onions out on the pan bottom and drop the beef cubes on top of the wedges, filling the pan in one layer. Sprinkle another 1/2 teaspoon of the salt, all the paprika and oregano over the meat, and drop in the rosemary. Without stirring or turning the meat pieces, cover the pan tightly. Heat the meat-with the seasonings on top and the onions below-so its starts to release its juices and stew.
View RecipeDust the dough, your hands, and the work surface lightly with flour and cut the dough into six equal parts. Continue to dust dough, hands, and surface as long as the dough feel sticky. Using both hands, roll each piece of dough into a rope 1/2-inch thick, then slice the ropes at 1/2-inch intervals. Indent each dumpling with a thumb, or use the tines of a fork to produce a ribbed effect.
View RecipeLadle the hot polenta into the ramekins, dividing it evenly and dipping the ladle in water between ladlefuls. Dip the back of the ladle in water and make an indentation in the center of each polenta serving large enough to hold an egg yolk. Set an egg yolk in each indentation. Sprinkle the yolks lightly with salt and drizzle them with the melted butter.
View RecipePour some of the cooled syrup, no deeper than 1/4-inch depth, into the pan to moisten the ladyfingers (Savoiardi). One at a time, roll a ladyfinger in the syrup and place it in the dessert pan. Wet each cookie briefly-if it soaks up too much syrup, it will fall apart. Arrange the moistened ladyfingers in neat tight rows, filling the bottom of the pan completely.
View RecipeWith the lemon-and- cream sauce at a simmer, quickly lift out the maccheroni and drop it all into the skillet. Toss the pasta until well coated, loosening the sauce with a few spoonfuls of hot pasta- cooking water if needed.
View RecipePut the sugar, honey, butter, and 2 teaspoons water in the saucepan, and set it over medium-low heat. Stir with a wooden spoon frequently as the butter melts and the sugar dissolves and the syrup comes to a boil.
View RecipeRemove ice cream from freezer to soften a bit while you make the whipped cream. In a mixer fitted with the whisk attachment, whip cream and sugar to soft peaks. Add sour cream and whisk until just combined.
View RecipeServes: makes 2 dozen cookies
You roll up this rocciata, a thin pastry with a fruit and nut filling, just as you do a strudel-but you don't bake it like a strudel. Instead, you slice the roll into thin rounds, lay them flat, and bake them into two dozen rich and beautiful spiral cookies. In this version, I macerate dried fruit overnight in vin santo, one of my favorite sweet wines. There's always a bit of fruity wine left over, and I cook it into a delicious syrup to drizzle over the cookies. Delicious when dunked in a good espresso, and even better when dunked in grappa, these cookies are nice to have around, as well as to give as gifts at the holidays. And I make them after the holidays, too, since they're such a brilliant way to use up all the dried fruit and nuts I have left over from the festivities.
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