IWG Traditional Italian Recipes

TRADITIONAL ITALIAN RECIPES

IWG - Italian Women’s Group

List of contents Introduction

Starters

First courses

Second courses

Side dishes

Desserts & baking

Introduction Dear friends, The Italian Women's Group (IWG) was founded in the late '70s with the main goal of assisting Italian women to settle in Singapore. Today we're a legally recognized nonprofit organization counting approximately seventy members. The association continues to assist women as they adjust to their new environment and organizes activities to promote the Italian language, art and culture in the city of Singapore. As part of our mission, we plan our own charitable fund raising activities and also participate in external charity events, such as this year's Singapore Red Cross Bazaar. We strongly believe in the value and importance of helping those who are less fortunate than ourselves. The association is not new to the Bazaar, it has taken part in this event many times in the past in an effort to support the Red Cross in raising funds for its daily activities. Every other year our members meet countless times to discuss new ways to contribute to the event. You all know Italians' love for food! We love speaking about food, discussing different versions of the same recipe and enjoying a good meal with friends and family. When we arrived in Singapore, we quickly discovered that Asian people love eating good food as much as we do, and we realized that food is as important in the Asian culture as it is in Italy. So this year, inspired by this common passion for food, the IWG has decided to create a book of Italian recipes to sell specifically at the Red Cross Bazaar. The recipes you'll find were collected from all of our members, who come from all over Italy and beyond. By sharing with our Singaporean friends our favorite family recipes and cooking secrets, we hope we'll help you prepare some easy and delicious Italian dishes. We hope you'll enjoy our cooking suggestions and preparing with love the Italian traditional food! Buon appetito! The Italian Women's Group 1

STARTERS

Courgette fritters (Frittelle di zucchine)

Wash the courgettes, dry them with a paper towel and cut them into small pieces. In a bowl, mix the courgettes with the eggs, the parsley, a dash of salt and pepper. Add the grated Parmesan and stir well. Continuing to stir, add the flour until the mixture has reached a good firmness. Only at the end add a pinch of baking soda. Heat plenty of vegetable oil in a large frying pan. Add the courgettes mixture, a tablespoonful at a time, and cook until golden brown. Remove with a slotted spoon, drain on kitchen paper and serve hot or cold.

Ingredients (serves 4) 4 courgettes 2 eggs 1 tbsp parsley, finely minced 125 g Parmesan cheese, grated 4-5 tbsp flour baking soda vegetable oil salt and pepper

Your notes

Fresh tomato bruschetta (Bruschetta al pomodoro)

Ingredients (serves 4) 8 slices country bread 4 garlic cloves 6-8 ripe plum tomatoes, diced extra virgin olive oil, for drizzling salt and pepper

Your notes

Toast the slices of bread on both sides under the grill or on a barbecue. Rub them with garlic while they're still hot and put back under the grill for a few seconds. Arrange the tomatoes on the bread. Season with salt and pepper and drizzle with olive oil.

Octopus and rocket salad (Insalata di polipo e rucola)

Put a little water in a saucepan and add the wine and peppercorns. Bring to the boil, add the sea salt and immerse the octopus. Cook for 1 hour or until the thickest tentacles can be pricked with a fork. Remove the pan from the heat and leave the octopus to cool in the water for at least 20 minutes. Meanwhile, mix together the rocket, pine nuts and apple. Drain the octopus, pull off and discard the skin and chop the flesh. Add to the rocket mixture. Whisk together the olive oil and lemon juice in a jug, season with salt and pepper and pour over the salad.

Ingredients (serves 6) 100 ml dry white wine 6 black peppercorns 1 tsp coarse sea salt 800 g octopus, cleaned and tenderized 2 bunches of rocket, chopped 4 tbsp pine nuts Â˝ apple, peeled, cored and diced 120 ml olive oil juice of 1 lemon, strained salt and pepper

Your notes

Prawn bites (Bocconcini di gamberetti)

Ingredients (serves 4) 1 onion, coarsely chopped 250 g raw prawns, peeled and divined 5 parsley sprigs, coarsely chopped 250 g plain flour 100 ml milk 100 ml water 1 egg olive oil for frying salt and pepper

Your notes

In a food processor, process for 1 minute the onion, prawns and parsley seasoned with salt. Add the flour, milk, egg and water. Process again until combined. Season with salt and pepper to taste. Heat plenty of olive oil in a frying pan. Add the prawn mixture, a tablespoon at a time, and cook until golden brown. Remove with a slotted spoon, drain on kitchen paper and serve hot or cold.

Stuffed eggplants (Melanzane ripiene)

Halve the eggplants lengthwise and scoop out the flesh without piercing the "shells". Chop the flesh and reserve the shells. Heat the oil in a large frying pan. Add the onion and cook over a low heat, stirring occasionally, for 5 minutes until soft. Add the chopped eggplant flesh, celery, peppers and tomatoes, season with salt and pepper and cook over a low heat for 15 minutes. Meanwhile, preheat the oven to 180째C. Brush an ovenproof dish with olive oil. Remove the pan from the heat and stir in the eggs. Fill the eggplant shells with the mixture and place in the prepared dish. Sprinkle with the Parmesan cheese and bake until golden and bubbling. Remove from the oven and leave to cool. Serve cold.

Ingredients (serves 4) 4 eggplants 3 tbsp olive oil, plus extra for brushing 1 onion, chopped 1 celery stick, chopped 3 red or green peppers, halved, seeded and chopped 4 ripe tomatoes, diced 2 eggs, lightly beaten 3 tbsp grated Parmesan cheese salt and pepper

Your notes

Vegetable pie (Torta salata con le verdure)

Ingredients (serves 4) 1 pack of puff pastry 2 yellow peppers 1 red pepper 1 head broccoli 2 sweet potatoes 1 carrot 1 onion 6 spring onions 2 eggs vegetable stock 200 ml cooking cream 250 g Mozzarella grated cheese 250 g Gouda grated cheese salt and pepper

Your notes

Chop all the vegetables. In a large pan, stir-fry all the vegetables with olive oil. Add salt and pepper and the stock and let cook for 20 minutes. Roll out the puff pastry and place in a round baking tin. When the vegetables are ready, lay them on the pastry. In a separate bowl, beat 2 eggs, add the cooking cream and the grated cheese and mix well. Pour on the vegetables. Bake in a preheat oven at 170째C for 30 minutes. Slice the pie and serve hot.

FIRST COURSES

Asparagus risotto (Risotto con punte di asparagi)

Cook the asparagus in a pan of salted, boiling water for 10-12 minutes until tender, then drain and cut off and reserve the tips. Chop the stems and set aside. Bring the stock to the boil. Meanwhile, melt 15 g of the butter in a frying pan, add the asparagus tips and cook over a low heat, stirring occasionally, for 5 minutes, then remove from the heat and set aside. Melt 25 g of the remaining butter with the oil in a saucepan, add the onion and cook over a low heat, stirring occasionally for 5 minutes. Stir in the rice and cook, stirring, until the grains are coated in fat, then add the chopped asparagus stems. Add a ladleful of the hot stock and cook, stirring, until it has been absorbed. This will take about 18-20 minutes. When the rice is tender, stir in the remaining butter and the asparagus tips. Serve with Parmesan cheese.

Ingredients (serves 4) 350 g Carnaroli or Arborio rice 500 g asparagus, spears trimmed about 1.5 l vegetable stock 65 g butter 3 tbsp olive oil Â˝ onion, chopped 40 g grated Parmesan cheese salt

Your notes

Baked pasta Neapolitan style (Pasta al forno alla napoletana)

Ingredients (serves 4) 400 g penne or tortiglioni pasta 800 g peeled tomatoes 200 g minced meat 1 onion 200 g green peas 50 g bacon 110 ml water 100 ml wine 3 eggs 200 g Mozzarella cheese 40 g grated Parmesan cheese olive oil salt and pepper

Your notes

First of all prepare the sauce. Chop half of the onion and mix with 2 tablespoons of olive oil in a pot, when the onion turns golden, add the meat and let cook for a couple of minutes. When the meat is brown, poor the wine and cook until the wine evaporates. Add the peeled tomatoes, salt and pepper and let the sauce cook for about 1 hour over a low heat. Chop the other half onion and the bacon, than mix 2 more tablespoons of oil and put everything in a frying pan. When the onion turns golden and the bacon is crispy add the green peas. Salt and pepper to taste. Add water and let cook for about 40 minutes. Hard boil the eggs. Cut in pieces the Mozzarella cheese. When all the ingredients are ready, cook the pasta "al dente" in salted boiling water. Drain it and mix it with the sauce with half of the peas. In a greased baking dish lay half of the pasta. On top of it put the sliced eggs, the pieces of Mozzarella cheese and the remaining green peas. Finally cover everything with all the pasta. At the end, pour some more sauce and some grated Parmesan cheese. Bake it in a hot oven at 180째C for about 40 minutes.

Milanese risotto (Risotto alla milanese)

Soaked the dry mushrooms in the cool water until they are all soft. Melt 80 g of butter in a saucepan on medium heat then add onion, sage and bacon. Cook for about 3 minutes until the bacon gets crispy. Drain the mushrooms from water and squeeze them till they are dry. Add to the pan the Arborio rice, saffron threads and the soft mushrooms. Stir the rice for 3 minutes and add salt and pepper to taste. Pour the red wine and allow it to absorb with the rice, add enough chicken stock to cover the rice, as the rice gets uncovered add more warm stock and continue for about 15 to 17 minutes until the rice is tender, keep stirring. Switch off the heat, add 30 g of Parmesan cheese and the remaining butter, stir well then cover and let it rest for 1 minute. Divide it into 4 plates, garnish with 1 leaves of sage each and sprinkle with the remaining Parmesan cheese.

Ingredients (serves 4) 350 g Arborio rice 20 g dry mushrooms 5 pieces saffron threads 300 ml red wine 100 g butter 7 leaves fresh sage 40 g onion, thinly sliced 2 l chicken stock 40 g grated Parmesan cheese 50 g bacon, small slice salt and pepper

Your notes

Pasta gratin (Pasta pasticciata) Ingredients (serves 4) 400 g rigatoni or other tube-shaped pasta 2 tbsp olive oil 2 onions, chopped 2 garlic cloves, crushed 800 g can cherry or chopped tomatoes 1 pinch sugar 250 g Mozzarella cheese breadcrumbs 200 g ham, chopped salt and pepper

Your notes

Heat the oil in a medium pan and fry the onion for 5 minutes until softened and lightly golden. Stir in the garlic and cook for a further minute. Mix in the tomatoes and sugar, bring to the boil and simmer for 30 minutes. Add salt and pepper to taste. Meanwhile, cook the pasta according to pack instructions. Heat the oven to 200째C. Mix together the cheese and breadcrumbs in a separate bowl. Drain the pasta and stir into the sauce. Pour the ham into a heatproof dish. Put the sauce and pasta also in the heatproof dish, then put the remaining ham. Scatter over the cheesy crumbs and bake for 10-15 minutes or until bubbling hot and golden. Serve with a simple salad.

Pasta with Amatriciana sauce (Pasta all'Amatriciana)

Cut bacon and onion in cubes but keep them separated. In a pan, heat some oil and cook the bacon until it's crunchy (it looks almost burned), then place it on a plate. Keep the oil (which has increased in volume as there is bacon fat in there too). Cook the onions in there until they become blond. Add the tomato sauce, salt and pepper, a teaspoon of sugar and the water. Let it cook for about 15 minutes on medium heat. Add the bacon and let cook for about 10 minutes. Meanwhile, cook the pasta according to pack instructions. Drain the pasta and stir into the sauce.

Ingredients (serves 4) 400 g pasta 300 g unsmoked bacon 1 red onion 2 tbsp olive oil 1 can tomato sauce (around 400ml) 1 tsp sugar 240 ml water salt and pepper

Your notes

Pasta with broccoli (Pasta con i broccoli) Ingredients (serves 4) 400 g rigatoni or other tube-shaped pasta 900 g broccoli 2 garlic cloves 8 anchovy fillets 100 ml olive oil salt

Your notes

Wash the broccoli, peel the stalks and cut. Boil them in abundant salted water for 6-7 minutes. Gather the cooked broccoli with a skimmer and place them in a skillet where you have sautĂŠed garlic with oil and anchovies. If you like you can also add a small piece of chilli pepper. In the meanwhile cook the pasta "al dente" in the same water used for the broccoli. Drain the pasta, keeping aside a bit of the water. Use a skillet to sautĂŠ the pasta with the broccoli. Mix well. Add a little water if the pasta is too dry. It is possible to replace anchovies with 100 g bacon. In this case, season the pasta with 50 g grated Emmenthal.

Pasta with potatoes (Pasta e patate)

Pour the extra virgin olive oil in a medium sized pot and add the finely sliced onion. Cook the onion over low heat for a few minutes, stirring often, until golden. Add the diced potatoes and the tomato sauce, which will give a pinkish and inviting color to the pasta and potatoes. Stir to mix all the flavors, then cover with hot salted water. Cook over low heat for about 10 minutes, then add the short pasta and the Parmesan cheese and cook for 10-15 minutes, until the pasta is cooked. Stir often once you add the Parmesan because the cheese will tend to stick to the bottom of the pan. When the pasta and the potatoes are cooked through, the cooking liquid should be almost completely absorbed, having left a thick and creamy soup. Remove the pot from the heat and serve with grated Parmesan cheese and a pinch of black pepper or dried chili.

Ingredients (serves 4) 200 g short pasta 2 tbsp extra virgin olive oil Â˝ white onion, finely sliced 4 medium potatoes, peeled and diced 2 tbsp of tomato puree 1 l boiling salted water 100 g grated Parmesan cheese grated Parmesan cheese for serving red hot chilli pepper or ground black pepper

Your notes

Pasta with puttanesca sauce (Pasta alla puttanesca) Ingredients (serves 4) 400 g penne pasta 60 ml olive oil 2 small onions, finely chopped 6 garlic cloves, minced 800 g can tomatoes, broken into pieces, with juice 80 g black olives, pitted 2 tbsp tomato paste 2 tbsp drained capers 2 tbsp minced anchovy fillets (about 8 fillets) Â˝ tsp dried crushed basil Â˝ tsp dried crushed red pepper flakes salt

Your notes

In a large pot heat the olive oil over medium high heat. Add the onion and sautĂŠ until soft and lightly caramelized, about 6 minutes. Add the garlic and cook an additional 2 minutes. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes. Adjust seasoning to taste, cover and set aside. Meanwhile, cook the pasta "al dente". Drain the pasta and stir into the sauce for 1 minute.

Pasta with rocket pesto sauce (Pasta al pesto di rucola)

Wash and drain the wild rocket and place into a blender with garlic and pine nuts. Close the blender, turn it on and slowly add the oil to the sauce. Mix everything together until the mixture turns into a creamy sauce. Meanwhile, cook the pasta according to pack instructions. Drain the pasta and stir into the sauce.

Ingredients (serves 4) 400 g fusilli pasta 150 g rocket salad 150 dl olive oil 1 garlic clove 100 g pine nuts

Your notes

Rice salad (Insalata di riso) Ingredients (serves 4) 300 g rice 5 g saffron 250 g cherry tomatoes 2 corns 150 g peas 180 g Feta cheese (or 125 g Mozzarella cheese) 185 g tuna (1 box) 80 g black olives, pitted 150 g small white mushrooms olive oil salt and pepper

Your notes

Boil the rice with water, salt and saffron in a pot for 15 minutes. In another pot boil the peas, corn grains (previously cut) and mushrooms for 15 minutes. Drain the rice and the vegetables and transfer to a large bowl. Cut the tomatoes, the olives and the Feta cheese into small pieces and add into the bowl together with the drained tuna. Add salt and pepper, olive oil and mix well.

Risotto with chicken livers (Risotto con i fegatini)

Wash onion, carrot and celery, chop them finely and sautĂŠ in a casserole with 30 g butter. Cut the veal in small pieces and add to the browned vegetables, along with the cleaned, finely cut chicken livers. Let cook for about 10 minutes. Add the rice and stir for 2 minutes. Add salt and pepper to taste. Pour in the wine and cook until it will be evaporated. Add boiling broth, 1/2 cup at a time, stirring often, until each addition is absorbed. When the risotto is cooked (after about 17 minutes) turn off the heat, add the remaining butter and let the risotto rest for 2 minutes. Sprinkle with Parmesan and serve.

Ingredients: (serves 4) 350 g Carnaroli or Arborio rice 400 g ripe, red tomatoes 150 g veal (shoulder) 150 g chicken livers 50 g butter 1 small onion 1 small carrot 1 celery stalk 100 ml dry white wine 1 l broth 40 g grated Parmesan cheese salt and pepper

Your notes

Risotto with cuttlefish (Risotto con le seppie) Ingredients (serves 4) 350 g Arborio rice 3 cuttlefish (500 g approx) 2 garlic cloves 2 anchovy fillets 200 g tomatoes puree 100 ml white wine 6 tbsp olive oil 1 l hot water parsley salt and pepper

Your notes

Clean the cuttlefishes removing the bone and yellow liquid pocket, the eyes, the beak. Rinse and cut in small pieces. SautĂŠ in a casserole garlic and oil. Add the anchovy fillets and cook until these dissolve, stirring continuously. Add wine, tomatoes and ink fish. Salt and pepper to taste. Cook the sauce until it thickens (about 10 minutes). Pour 1 l of hot water, cover and cook for 1 hour on low heat. Throw the rice into the casserole, bring to boil (15-18 minutes, depending on the quality of the rice). Add, if necessary, a few tablespoons of hot water. Add finely chopped parsley and serve hot.

Spaghetti with carbonara sauce (Spaghetti alla carbonara)

Cut the bacon into cubes. In a big pan or wok, put olive oil, butter and bacon. Let cook until the bacon becomes crispy, then off the heat. Beat the eggs in a bowl and add a pinch of salt. Add Pecorino cheese. Cook the pasta "al dente" in salted water. Meanwhile run the pan with bacon to high heat, then drain the pasta and pour it in the bacon pan. Toss well. Remove from the pan and add the egg mixture. Toss until the pasta is well coated with eggs and cheese. Sprinkle some black pepper and serve immediately.

Ingredients: (serves 4) 400 g spaghetti 150 g bacon 50 g butter 1 tbsp olive oil 5 eggs (3 yolks, 2 whole) 100 g grated Pecorino cheese salt and pepper

Your notes

Spaghetti with garlic, oil and chilli (Spaghetti aglio, olio e peperoncino) Ingredients (serves 4) 400 g spaghetti 200 ml olive oil 3 garlic cloves 1 chilli 1 bunch parsley salt and pepper

Your notes

Bring water to boil in a large pot, add 1 tablespoon of salt and drop the pasta all at once, stir well. At the same time pour in a large pan the oil, the sliced garlic (or if you prefer finely chopped) and the chilli. Start to cook over a medium high heat. When the garlic turns golden (but not burned) remove it from the heat. Add a few tablespoons of boiling water from the pasta. Drain the spaghetti, toss until the pasta is well coated with the sauce and sprinkle with finely chopped parsley and pepper.

Tagliatelle with mushrooms (Tagliatelle ai funghi)

Place the mushrooms in a bowl, add warm water to cover and leave to soak for 1 hour. Drain, squeeze out the liquid and chop finely with the onion. Heat the oil in a saucepan, add the mushrooms and onion and cook over a low heat, stirring occasionally, for 5 minutes. Stir in 120 ml water and season lightly with salt. Add the white wine and cook until it has evaporated, then stir in the tomato puree. Simmer over a medium heat for 30 minutes. Cook the tagliatelle in a large pan of salted, boiling water for 2-3 minutes until "al dente". Sprinkle with the Parmesan and toss with the mushrooms sauce.

Ingredients (serves 4) 400 g fresh tagliatelle 25 g dried mushrooms 1 small onion 2 tbsp olive oil 5 tbsp dry white wine 3 tbsp concentrated tomato puree 120 ml water 40 g grated Parmesan cheese salt

Your notes

Tagliatelle with salmon (Tagliatelle al salmone) Ingredients (serves 4) 400 g fresh tagliatelle 50 g butter 100 g smoked salmon, chopped juice of Â˝ lemon, strained 100 ml double cream 5 tbsp whisky salt and pepper

Your notes

Melt the butter in a saucepan, add the salmon, stir and sprinkle with the lemon juice. Cook for few minutes, then add the cream and whisky and season with salt and pepper. Cook over a low heat for 5 minutes. Cook the tagliatelle in a large pot of salted, boiling water until "al dente", drain, add to the sauce and cook for a few minutes. Toss gently and transfer to a warm serving dish.

SECOND COURSES

Bacon and potato pie (Pasticcio di pancetta e patate)

Preheat the oven to 200Â°C. Mix together the bacon and onion in a large bowl, add the potatoes, sprinkle with the flour and mix well. Beat the eggs with a little salt and pepper in another bowl, stir in the milk, pour into the bacon mixture and stir until fully combined. Melt the butter in a roasting tin and when it has turned golden brown, pour the mixture, then smooth the surface and mark with the prongs of a fork. Bake for about 45 minutes. Slice the pie and serve hot.

Ingredients (serves 4) 8 bacon rashers, coarsely chopped Â˝ onion, coarsely chopped 300 g potatoes, cut into thin batons 1 tbsp plain flour 2 eggs 5 tbsp milk 40 g butter salt and pepper

Your notes

Chicken Cacciatore (Pollo alla cacciatora) Ingredients (serves 4) 1 chicken, cut into pieces 25 g butter 3 tbsp olive oil 1 onion 6 tomatoes, peeled, seeded and chopped 1 carrot, chopped 1 celery stick, chopped 1 fresh flat-leaf parsley sprig, chopped 150 ml water salt and pepper

Your notes

Put the chicken in a flameproof casserole with the butter, oil and onion and cook over a medium heat, stirring and turning frequently, for about 15 minutes until browned. Add the tomatoes, carrot and celery, pour in 150 ml water, cover and simmer for 45 minutes until the chicken is tender and cooked through. Sprinkle in the parsley and season with salt and pepper. This is the simplest way to prepare chicken cacciatore - in some regions more celery and carrots are added, in others white wine is used instead of water or stock, and in others sliced mushrooms.

Frittata with mixed vegetables (Frittata con verdure miste)

Prepare the vegetables. Wash and cut them into small pieces. Chop finely the onion and sautĂŠ in a frying pan (non stick) with butter. When the onion becomes soft, add the mixed vegetables, salt and continue to cook them until tender. Add basil and thyme leaves. Meanwhile beat the eggs in a bowl, add salt and 2 tablespoons of Parmesan cheese. Pour 3 tablespoons of olive oil in a frying pan over medium high heat. When this is hot, add the eggs with the vegetables and stir gently. Increase the heat and cook one side, then tip the frittata onto a flat lid or plate and slide it back into the pan to cook the other side.

Ingredients (serves 4) 6 eggs 600 g mixed vegetables (fresh beans, spinach, courgettes) Â˝ onion 50 g butter thyme basil 3 tbsp olive oil 2 tbsp grated Parmesan cheese salt

Your notes

Guinea fowl ortolana (Faraona all'ortolana) Ingredients (serves 4) 1 guinea fowl, cut into pieces 50 g butter 6 tbsp olive oil 4 fresh sage leaves 1 celery stick, chopped 175 ml white wine 8 baby onions 3 potatoes, diced 300 g diced pumpkin salt and pepper

Your notes

Heat half the butter and half the oil in a large pan with the sage, celery and a pinch each of salt and pepper, add the guinea fowl and cook, turning frequently and occasionally adding the wine, until browned all over. Heat the remaining butter and oil in another pan, add the onions, potatoes and pumpkin, season with salt and pepper and cook over a low heat, stirring occasionally for 40 minutes. Preheat the oven to 180째C. Transfer the vegetables and guinea fowl to a roasting tin and roast for about 30 minutes.

Meatballs with mint (Polpette alla menta)

Put the minced beef and pork in a bowl. Add all the ingredients, except vegetable oil and flour, and gently knead the mixture with your hands without squeezing it. When all the ingredients are evenly combined shape the mixture gently into balls about a diameter of 4-5 cm. Put the flour in a dish and flour the meatballs. In a large pan heat up enough vegetable oil and, when hot enough, add the meatballs and cook until they are golden brown. Remove the meatballs from the pan and wipe off the excess of oil with paper towels.

Ingredients (serves 4) 250 g minced beef 250 g minced pork 3 slices of bread soaked in milk or water then squeezed dry 1-2 medium onions, finely chopped 1 tbsp parsley, finely minced 1 tbsp mint, finely minced 1 tsp garlic powder or 1 tbsp fresh minced garlic 125 g grated cheese 2 eggs 4-5 tbsp flour vegetable oil salt

Your notes

Mixed fried fish (Frittura mista di pesce) Ingredients (serves 4) 1 kg fresh fish (a mix of different types, such as small red mullet, baby squids, baby cuttlefish, shrimps) flour frying oil lemon slices salt

Your notes

Clean well, wash and dry the fish. Roll fish in flour. Pour enough oil in a frying pan and when it is very hot, cook all the fish in separate batches until it turns golden on both sides. Remove each batch from the pan and place over absorbing paper. Salt the fish only after cooking. Serve it hot accompanied by lemon slices, which can be squeezed on the fish.

Pork cutlets with herbs (Costolette di maiale alle erbe)

Mix together 2-3 sage leaves, Â˝ small branch of rosemary and the garlic. Salt and pepper the cutlets (both sides) and place them in a casserole buttered. Pour some water to cover the meat, cover with the lid and cook until the water will be almost evaporated and the meat turns brown both sides. Pour wine, make up the fire, turn them upside down one more time and when the wine is evaporated off the heat and serve hot.

Ingredients (serves 4) 4 pork cutlets Â˝ garlic clove 100 ml white wine 2-3 sage leaves Â˝ small branch rosemary butter salt and pepper

Your notes

Potato focaccia (Focaccia di patate) Ingredients (serves 4) 500 g plain flour 500 g potatoes 4 tbsp olive oil 11 g yeast 1 tbsp salt 2 eggs chopped tomatoes oregano

Your notes

Boil the potatoes with the skin until tender. Peel them and squash over a worktable when still warm. Add all the ingredients but the tomatoes and the oregano (dissolve the yeast in a little lukewarm water) and knead until the mixture forms a smooth, firm dough. Roll out the dough in a disk pie and let it rest for 3 hours. Spread the top with the tomatoes reduced into pieces, oregano or rosemary, and olive oil. Put into the preheated oven at 180Â°C and bake for about Â˝ hour.

Prawns and asparagus (Gamberi agli asparagi)

Bring a pan of salted water to the boil, add the vinegar and blanch the prawns for 2 minutes, then drain. Tie the asparagus into a bunch and cook it, standing upright, in salted, boiling water for 15-20 minutes, then drain and leave to cool. Put the carrot and celery on a serving dish and top with the prawns and asparagus. Drizzle with olive oil, season with salt and pepper and sprinkle with the lemon juice. Mix gently and serve immediately.

Ingredients (serves 4) 20 raw prawns, peeled and deveined 800 g asparagus, spears trimmed 2 tbsp white wine vinegar 1 carrot, thinly sliced 1 celery heart, thinly sliced olive oil, for drizzling juice of Â˝ lemon, strained salt and pepper

Your notes

SautĂŠed liver with onion (Fegato alla veneziana) Ingredients (serves 4) 400 g calf liver, very thinly sliced 1 onion, finely chopped 100 g butter 4 tbsp olive oil parsley, finely chopped (optional) cinnamon (optional) salt and pepper

Your notes

Chop the onions finely after rinsing with abundant water to avoid the unpleasant crying. Heat enough olive oil and butter in a frying pan, add the onion and cook until blond. Add the liver and cook on a medium heat (being very careful not to roast it). Add salt and pepper. As soon as the liver starts to turn white add the parsley and mix, turning off the heat. You can also add a small piece of cinnamon during cooking.

Sea Bass "crazy water" style (Spigola all'acqua pazza)

Clean the fish and place it on a pan with oil, water, the washed and cut tomatoes, sliced garlic, minced parsley and salt. Bring to boil, cook on a medium heat. After about 5 minutes, carefully turn the fish without breaking it. Cook and serve with hot broth.

Ingredients (serves 4) 1 sea bass (1kg approx) 150 ml olive oil 4 ripe tomatoes 200 ml water 1 garlic clove parsley, finely chopped salt

Your notes

Sour meatballs with milk (Polpettine all'agro con il latte) Ingredients (serves 4) 500 g minced beef 250 ml fresh milk 2-3 slices white bread 1 lemon 100 g grated Parmesan cheese 50 g breadcrumbs 50 g flour frying oil 1 egg salt

Your notes

Prepare the meatballs by mixing the minced meat with the bread soaked in a little bit of milk, add 1 egg, grated Parmesan and a pinch of salt. Make small balls and roll them in flour mixed with breadcrumbs. Then fry them until they turn golden (do not complete the cooking) in a large pan with enough quantity of oil. When ready, take them out of the pan. Pour milk into the pan, put the balls back and simmer them covered for about 10 minutes. Squeeze the lemon on the sauce, stir gently and allow bubbling over very low heat until the sauce is thickened.

Steak pizzaiola (Carne alla pizzaiola)

Place the slices of beef in a large, shallow pan. Add salt and pepper and cover with the diced tomatoes. Sprinkle with oil and abundant oregano. Slice the garlic cloves and place them over the tomatoes. Cover and cook on medium heat for about Â˝ hour. If the sauce thickens too much add a few tablespoons hot water.

Ingredients (serves 4) 600 g sliced beef 3 garlic cloves 100 ml olive oil 200 g peeled tomatoes oregano salt and pepper

Your notes

Stuffed chicken breasts (Petto di pollo ripieno) Ingredients (serves 4) 2 chicken breasts 5 slices cooked ham 2 eggs rosemary 5 leaves sage olive oil 3-4 pieces garlic 220 ml white wine 400 ml water or broth salt and pepper

Your notes

Boil the eggs. Wash and dry the chicken breast. Open it in two parts (being careful not to break it), like a fan; it should look like a big slice. Mix the sage, rosemary, salt and pepper, then sprinkle onto the chicken. Add one slice of ham and boiled eggs on each chicken slice. Roll the chicken and close it with kitchen string or toothpicks. In a high pan, heat 2 spoons of oil with the garlic. Wait few minutes until the garlic is blond then add the chicken rolls. Cook them all around, then add the wine and let evaporate. Then add hot water or broth and cover. Let cook for about 30-40 minutes, until the chicken is cooked through. (Remember to check and turn the chicken and to add more water as it evaporates.) Let the chicken rolls cool down a few minutes, then cut in slices (making sure you get slices with a nice eye in the middle).

Stuffed squids (Calamari ripieni)

Clean the squids removing the pen eye and beak. Rinse in cold water. Cut in small pieces the tentacles, finely chop them with garlic, onion and parsley. Place the mixture in a skillet with oil and cook for few minutes, let it cool; then add finely chopped capers, salt, pepper, beaten eggs and breadcrumbs. Fill the hoods with the squid mixture. Place the squids in and oven dish greased with oil and cook for about 30 minutes. Moisten with some wine while baking.

Ingredients (serves 4) 8 small squids 1 onion 2 garlic cloves 2 eggs 3 tbsp breadcrumbs 1 tbsp capers 100 ml white wine parsley olive oil salt and pepper

Your notes

Veal escalopes with lemon (Fettine di vitello al limone) Ingredients (serves 4) 4 thin veal slices (about 100 g each) 100 ml olive oil juice of Â˝ lemon breadcrumbs salt and pepper

Your notes

In a large dish, marinate the veal slices in oil and lemon juice for about 5-6 hours. Remove the veal and dip in breadcrumbs. Place in an oven pan sprinkling with the marinade. Season with salt and pepper and cook in the hot oven (200Â°C) for 15-20 minutes.

SIDE DISHES

Eggplants Sicilian style (Caponata di melanzane)

Wash and dice the eggplants. Sprinkle with salt and leave to rest for about 2 hours (this way they will lose their bitter water). Wash and cut the celery. Mix in a blender the seedless and peeled tomatoes. Wash and dry the capers. Pour the olive oil in a large casserole, add the eggplants and sautĂŠ tossing continuously. Add the olives, capers and celery. Mix, cook for 10 minutes and add the tomato sauce. Keep cooking for over 1 hour. When ready add sugar and vinegar, let evaporate and turn off the heat. Serve cold.

Ingredients (serves 4) 5 medium eggplants 500 g tomatoes 300 g celery stalks 100 g pitted green olives 50 g capers 4 tbsp sugar 4 tbsp wine vinegar 100 ml olive oil salt

Your notes

Gratin of peppers (Peperoni ammollicati) Ingredients (serves 4) 800 g peppers 150 ml olive oil 50 g grated Pecorino cheese 1 tbsp capers breadcrumbs oregano 1 garlic clove salt and pepper

Your notes

Wash the peppers, remove the seeds, cut and dry. SautĂŠ the garlic in a pan with oil, remove the garlic when it turns golden. Add the peppers, toss and cook on medium heat. Remove the peppers from the pan when cooked, sprinkle with 2 tablespoons of breadcrumbs, then add the Pecorino cheese, the capers and the oregano. Add salt and pepper to taste and let cook for Â˝ hour before serving. Peppers "ammollicati" are excellent when cold.

Mashed potatoes (PurĂ¨ di patate)

Peel and cut the potatoes in small cubes. Put them into a saucepan, add water and salt and bring to boil. Cook the potatoes for 15 minutes or until become tender - when a fork can easily be poked through them. When cooked, drain the water from the potatoes and put them into a bowl. Add the butter and a pinch of salt then start to smash it with an electric mixer and slowly add the milk. If it's too thick, add more milk. Do not overbeat or your potatoes will get gluey.

Ingredients (serves 4) 1 kg potatoes 80 g butter 300 ml fresh milk salt

Your notes

Peperonata

Ingredients (serves 4) 2 medium onions, chopped 3 yellow peppers 3 red peppers olive oil breadcrumbs 3 tbsp wine vinegar (red or white) basil leaves salt

Your notes

Wash the peppers, remove the seeds and cut into squares of 2-3 cm. Cover the bottom of a large pot with a drizzle of olive oil and onions and stir-fry till the onions become golden. Add the peppers and stir-fry. Blow them up to high heat until cooked, being careful not to make them stick to the bottom of the pan. When cooked (after at least 40 minutes), add 3 tablespoons of red or white wine vinegar and a pinch of salt. When the liquid evaporates, sprinkle with a handful of breadcrumbs and the chopped basil leaves and continue to stir-fry on high heat until lightly toasted.

Porcini mushrooms cooked in oil, garlic and parsley (Funghi porcini trifolati) Separate the mushroom caps from the stems, then, with a knife, gently scrape the stems and even the top and bottom of the caps, removing all the possible ground. Pass a wet cloth over the surface of the mushrooms and cut them into pieces. SautĂŠ the garlic (cut in half or smaller pieces) in a pan with oil. When the garlic turns brown, add the sliced mushrooms and cook over a gentle heat for no more than 10 minutes. Do not add water because the steam itself will help cooking and will give more flavor. Add salt, pepper and the finely minced parsley in the last few minutes of cooking. Serve the cooked mushrooms immediately and still hot.

Ingredients (serves 4) 800 g fresh porcini mushrooms 2 garlic cloves 1 tbsp parsley, finely minced olive oil salt and pepper

Your notes

SautĂŠed peas with bacon (Piselli con pancetta) Ingredients (serves 4) 600 g fresh peas 100 g bacon or sweet prosciutto 1 onion 3 tbsp olive oil 200 ml lukewarm water salt

Your notes

Finely chop the onion and place it in a casserole with oil. When it turns golden, add bacon cut in striped and toss. Cook for a few minutes then add the peas, lukewarm water, cover and keep on a low heat for 1 hour. Salt to taste, uncover and let evaporate the cooking liquid.

DESSERTS & BAKING

Almond sweets (Dolcetti di mandorle)

Slightly beat the eggs whites. In another bowl put the almonds, icing sugar and vanilla pod. Add the beaten eggs and mix with a fork. Make a dough and roll it on a flat surface with the icing sugar. Make small balls with the mixture or use the cookie cutters. Cover a baking tray with baking paper and cook in a preheated oven (160째C) for about 10-15 minutes. The sweets are ready when you see some small breaks on top.

Ingredients (30-35 sweets) 250 g ground almonds, finely chopped 150 g icing sugar 2 egg whites 1 pod of vanilla

Your notes

Apple cake (Torta di mele) Ingredients (serves 8) 3 apples 100 g raisins 120 g butter 4 eggs 7 tbsp flour 7 tbsp sugar 10 g baking powder grated lemon rind 3 tbsp rum 1 pinch salt

Your notes

In a bowl mix the softened butter and sugar, add the yolks one at the time, then the sifted flour and the baking powder. Fold in the beaten egg whites. Add the salt, the grated lemon rind and the rum. Finally add to the mixture the sliced apples and the raisins. Butter a baking pan, sprinkle in it some sugar, then pour the mixture and sprinkle it with some more sugar. Bake the cake in a hot oven at 180째C for about 40 minutes.

Apple pancakes (Frittelle di mele)

Peel the apples and remove the core. Cut in rounds, Â˝ cm thick. Place on a large plate and sprinkle with 20 g sugar. Melt the butter, add 30 g sugar, 2-3 tablespoons flour, the whole eggs, 1 tablespoon baking powder and gradually the milk. Work the mixture to avoid lumps. Dip the apple slice in it. Fry in hot oil and drain when golden, place on absorbing paper and sprinkle with remaining sugar.

Ingredients (40 pancakes) 6 apples 125 ml milk 70 g sugar 50 g butter 6 eggs 2-3 tbsp plain four 1 tbsp baking powder frying oil

Your notes

Black rice (Riso nero) Ingredients (serves 8) 300 g rice 100 g cocoa 200 g sugar 100 g dark chocolate 1.5 l milk 10 g ground nuts or roasted almonds

Your notes

Boil the rice in the milk stirring continuously. Before the rice is fully cooked, add the cocoa, the chopped dark chocolate and the sugar. Continue stirring until the rice is fully cooked. If the rice is too hard or dry, add a little more milk. Once the rice is cooked, add the ground nuts (or almonds). Pour in a serving bowl and let it cool and refrigerate.

Carrot cake (Torta di carote)

Preheat the oven to 160째C. Separate the egg yolks from the whites. Combine the yolks and the sugar in a mixing bowl and beat until thickened. Stir in the carrots, almonds, lemon juice and flour. Beat separately the egg withes until fluffy and then combine them with the other ingredients. Pour the batter into a buttered and sprinkled with breadcrumbs cake tin. Bake for 50 minutes until lightly browned on top. Serve with whipped cream.

Ingredients (serves 8) 2 eggs 250 g grated carrots 250 g finely chopped ground almonds 225 g sugar juice of 1 lemon 1 tbsp flour breadcrumbs whipped cream to serve

Your notes

Chocolate Mould (Budino al cioccolato) Ingredients (serves 6) 100 g unsalted butter, softened, plus some extra for greasing 3 eggs, separated 100 g caster sugar 100 g plain chocolate, broken into pieces 500 ml milk 50 g plain flour whipped cream to serve (optional)

Your notes

Preheat the oven to 180째C. Grease a mould with plenty of butter. Cream the butter in a bowl, then beat in the egg yolks, one at the time, followed by the sugar. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Meanwhile, bring the milk just to boil. Gradually add the milk to the chocolate, a little at a time, then pour on to the creamed mixture, mixing well. Pour into a pan, sift in the flour and simmer, stirring constantly, for 5 minutes. Remove from the heat and leave to cool, stirring occasionally. Stiffly whisk the egg whites in a grease-free bowl and fold into the mixture. Pour the chocolate mixture into the prepared mould. Stand the mould in a roasting tin, add boiling water to come halfway up the sides and bake for 30 minutes. Alternatively, set the roasting tin over a low heat, add boiling water and simmer for 30 minutes. Remove the mould from the water bath and leave to cool, then turn out gently on to a serving dish. Serve with whipped cream, if you like.

Chocolate salami (Salame di cioccolato)

Mix the sugar with the egg until it becomes white. Add the softened butter and mix well. Then add the cocoa powder and the milk (or rum) and mix well. Finally add the biscuits broken into small pieces (you can start doing it with your hands, while you're adding them, and then break them further more with the spoon you're using to mix the ingredients). Pour the mixture in a sheet of baking paper giving the shape of a salami. Put the salami, rolled in the baking paper, in a sheet of aluminum foil and leave it in the fridge for at least 12 hours. When ready, cut the salami in slices and, if you like, sprinkle with powder sugar.

Ingredients (serves 4) 150 g sugar 1 egg 100 g softened butter 70 g cocoa powder 150 g dry biscuits (Marie biscuits) 3 tbsp milk or rum

Your notes

Coffee sorbet (Sorbetto al caffĂ¨) Ingredients (serves 6) 350 g sugar 250 ml strong coffee 250 ml water 1 egg white whipped cream cocoa powder chocolate chips

Your notes

Pour the water into a saucepan, add 200 g of sugar and bring to boil, stirring constantly, then stir in the coffee and mix well. Leave the mixture to cool in the fridge for 1 hour and when cooled pour it into a bowl. Whip the egg white and add into the mixture with the remaining sugar. Put in freezer and when frozen mix it till it becomes creamy. Pour into glasses and put on top cocoa powder, whipped cream and chocolate chips.

Cool yogurt cake (Torta fredda allo yogurt)

Put the biscuits in a food processor and hash them (or you can crush them with the rolling pin). Pour the resulting powder in a bowl and add the brown sugar and melted butter, mix until the ingredients are well blended together. Brush with butter a baking dish of 24 cm diameter circle opening and line with baking paper. Pour bottom of the pan with the mixture of biscuits. Level well with a spoon and place in refrigerator for 30 minutes. Soften the gelatin sheets in a bowl with cold water for 10 minutes, then squeeze it and add to milk previously heated (will not reach the boiling point) in a saucepan, making sure to stir until the gelatin is completely dissolved. Whip the cream until stiff, pour into a bowl, add the yogurt gently (which mustn't be too cold) mixing from bottom to top and then add the compound milk and gelatin. Remove from the refrigerator the mold with the biscuit base and add the cream of yogurt. Store in refrigerator for at least 3 hours and when it is ready remove it from the mold and detach it from the baking paper.

Ingredients (serves 10) 280 g digestive biscuits 170 g butter 2 tbsp brown sugar 12 g gelatin sheets 6 tbsp milk 300 ml whipped cream 700 g yogurt (vanilla or fruity)

Your notes

Exotic fruit salad (Macedonia di frutta esotica) Ingredients (serves 8) 750 g pineapple 250 g papaya, halved and seeded 2 mangoes 3 kiwi fruits, peeled and diced 2 star fruits, trimmed and sliced 250 g lychees, peeled and stoned 4 tbsp caster sugar 175 ml sweet white wine 2 tbsp rum 1 pomegranate

Your notes

Cut off the leafy top of the pineapple, then cut off the skin, removing the "eyes" from the flesh with a small, pointed knife. Cut the flesh into slices, core and dice. Cut the papaya halves in half again, then peel and dice the flesh. Cut a thick lengthways slice from a mango, keeping the knife as close to the stone as possible. Turn the mango round and cut a lengthways slice from the other side of the stone. Score the flesh in each thick slice in crisscross lines, spaced about 1 cm apart. Turn the skin inside out and cut off the flesh. Trim any remaining flesh from the stone. Repeat with the other mango. Put the pineapple, papaya, mangoes, kiwis, star fruits and lychees in a dish and sprinkle with the sugar, wine and rum. Cut off a thin slice from one end of the pomegranate, then stand it upright and cut through the skin at intervals. Bend back the segments and push the seeds into a bowl with your fingers. Remove all traces of pith and membrane, then sprinkle the seeds over the fruit salad. Cover the dish with cling film and chill in the refrigerator for 4 hours. To serve, stir the fruit salad gently and leave to stand at room temperature for 10 minutes.

Granny's biscuits (Biscotti della nonna)

In a big bowl pour all the ingredients in the order listed - remembering that the butter has to be soft. Mix everything with the electric whisks to bind all ingredients smoothly. With your hands, take a portion of mixture of approximately 25 g and work on it giving it a small twist shape. The twist shaped biscuits can be decorated as you like, with chocolates flakes, with sugar grains or with grounded almonds. Put the biscuits on a baking tray coated with baking paper, remembering to arrange them slightly apart as during the baking process they will grow bigger. Bake them in the oven at 180Â°C for about 20 minutes. Take them out of the oven as soon as they are golden brown.

Ingredients (40-50 biscuits) 700 g flour 3 eggs 100 g butter 200 g sugar 1 lemon, grated zest and juice Â˝ tbsp bicarbonate 15 g baking powder 1 pinch salt chocolates flakes or sugar grains or grounded almonds (optional)

Your notes

Granny's cake (Torta della nonna) Ingredients (serves 8) 300 g flour 150 g sugar 1 egg 150 g melted butter 7 g baking powder 25 g pine nuts icing sugar 1 pinch salt

Mix the flour with sugar, salt, egg, melted butter, and finally the baking powder. Knead quickly all, until dough is smooth and let stand in refrigerator for 30 min. Meanwhile, prepare the custard cream. Butter and flour the round baking pan (23 cm) and spread 2/3 of dough on bottom and on the sides forming a border around 3 cm. Pour and level the custard cream, fold the edges to the inside of the cake and brush with a little water. Spread the remaining dough, forming a disc with a diameter of 23 cm, and use to cover the cake, sealing the edge well. Brush the surface of the cake with a pinch of water, prick with a fork and distribute the pine nuts. Bake for 45-50 minutes at the preheated oven 180Â°C. Let cool and then sprinkle with icing sugar.

Custard cream Ingredients: 5 egg yolks, 150 g sugar, 50 g flour, 10 g vanilla, Â˝ l milk, grated zest of 1 lemon

In a mixing bowl, combine the egg yolks, the vanilla and the sugar, then slowly add the flour and 200 ml of milk. Boil 300 ml (the remaining) of milk, add the grated lemon and the eggs mixture. Cook on low heat and stir gently for approx 5 minutes. 58

Panna cotta

Fill a small bowl with water, add the gelatin and leave to soak. Pour the milk into a saucepan and bring to just below simmering point, then remove the pan from the heat. Do not allow it to boil. Drain and squeeze out the gelatin and add to the milk. Pour the cream into another saucepan, add the sugar and vanilla pod and bring to the boil over a low heat, stirring constantly. Immediately remove the pan from the heat, remove the vanilla pod and stir in the milk mixture. Rinse out a rectangular cake tin with ice-cold water, shaking out any excess, and fill with the mixture. Chill in the refrigerator for several hours until set. Turn out on to a serving dish and serve by itself or with hazelnut sauce.

Ingredients (serves 6) 10 g gelatin sheets 100 ml milk 500 ml double cream 100 g caster sugar 1 vanilla pod, slit hazelnut sauce to serve (optional)

Your notes

Rice cake (Torta di riso)

Ingredients (serves 8) 100 g rice 200 g sugar 5 eggs (4 yolks, 1 whole) 1.5 l milk 1 tsp vanilla essence 100 ml sweet liqueur sugar to caramelize

Your notes

Pour the milk with sugar in a large casserole over heat. When it starts to boil add rice stirring occasionally with a wooden spoon. When the milk has been absorbed, remove from heat and let it cool. Add the 4 egg yolks, whisking vigorously. Add the vanilla essence, the liqueur and 1 egg whites slightly beaten. Prepare the caramel: pour in a saucepan 4-5 heaped tablespoons of sugar with a little water and leave over the heat until golden. Remove from heat and pour the caramel in a cake tin, spreading it evenly over the whole surface. Pour in the rice and bake in a preheated oven (180째C) for about 40 minutes. When ready the cake should have a pudding consistency.

Sweet Carnival fritters (Chiacchiere)

Sift the flour with the baking powder and place them in a mould on a pastry board (or in a mixing bowl). Put the butter, the sugar, the vanilla powder, the eggs, half shot of grappa and a pinch of salt in the middle. Knead the ingredients until you have a smooth and elastic dough (if you're working by hand, knead on a pastry board for at least 10 minutes), form into a ball and let it rest wrapped in cling film for at least 30 minutes in a fresh place. Then roll the dough out with a rolling pin to a sheet less than 2 mm thick. Using a pastry crimper, cut into strips about 5 cm wide by 10 cm long (or as big as you like), and make 2 parallel cuts lengthwise in the centre. Fry the resulting strips (2 or 3 at a time) in plenty of oil, which must be very hot but not smoking (170째-180째C at the most), flip them over, being careful not to burn them; as soon as they turn golden brown, take them out of the oil and allow them to drain on a rack or kitchen paper. When they are cold, put on a serving dish and sprinkle with vanilla powdered sugar.

Ingredients (serves 6) 50 g butter 500 g flour 70 g sugar 4 eggs (3 whole, 1 yolk) 6 g baking powder 0.5 g vanilla powder 25 ml grappa (or another liqueur) vegetable oil for frying powdered sugar for sprinkling 1 pinch salt

Your notes

TiramisĂš

Ingredients (serves 8) 300 g lady fingers 300 g Mascarpone cheese 100 g icing sugar 3 eggs Â˝ l strong coffee 100 ml liqueur (Maraschino or Marsala) cocoa powder

Your notes

Prepare the coffee and let it cool. Add the liqueur and leave aside. Separate the egg whites from the yolks. In a bowl beat the egg yolks with the sugar until you get a creamy mix. Delicately add the Mascarpone cheese. In another bowl beat the egg whites until they are extra stiff. Gently add the eggs whites to the mixture and stir slowly. Dip the lady fingers one at the time in the coffee and set in row in a shallow dish. Spread half of the Mascarpone cream over the biscuits then add another layer of dipped biscuits and another layer of cream. Sprinkle with cocoa before you serve. It is advisable to prepare this dessert one day in advance and to keep it sealed with plastic wrap in the fridge.