Tuesday, May 15, 2012

SUCCULENT PAPPARDELLE AL CINGHALE

A TUSCAN MEAL FOR MEREDITH AND BRANDON


HAPPILY THEY HAD AN INVITING DISH OF HOME MADE PAPPARDELLE (LARGE NOODLES) WITH WILD BOAR SAUCE.


BRANDON AND MEREDITH COOKED THE WHOLE MEAL ALWAYS WITH A JOYFUL SMILE ON THEIR FACE.
THE FINAL WAS BRILLIANT WITH THE "ZUPPA INGLESE": A DESSERT ORIGINAL FROM  FLORENCE WITH THIS KIND OF BRITISH SOUND IN THE NAME....

ZUPPA INGLESE
ENGLISH TRIFLE








Ingredients for 8:
15 slices sponge cake ( see basic recipe) or Italian lady’s fingers
700 ml ( 3 cups) milk
6 egg yolks
90 gr ( 3 Oz) sugar
40 gr ( 1 + ½ Oz) flour
1 dl ( ½ cup) Rum
1 dl ( ½ cup) Alchermes liqueur
2 drops vanilla essence
dark chocolate chips (optional)

Heat the milk with the vanilla essence.
Beat the egg yolks with the sugar until the fluffy, then add the flour and the hot milk. Mix well and bring to boil. Simmer 3 minutes. Let it cool.
Moisten half of the sponge cake ( or lady’s fingers) in the Rum and the other half in the Alchermes. Optionally the two liqueurs may be mixed before dipping the sponge cake.
Place the soaked sponge cake on the bottom of a bowl; pour upon half of the custard. Make another layer of soaked sponge cake. Finish covering with the left custard.
Optionally sprinkle the chocolate chips on top.
Place in the refrigerator and serve cold.

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