Sicilian Ricotta Birthday Cake
We recently celebrated a dear friend’s birthday with a special dinner to honor him. I offered to make his birthday cake, as I know, he is found of Italian cakes, especially if they are made with ricotta cheese. There are numerous versions of the Sicilian Cassata Cake, but this is my version. One, where, I have worked out the flavors that we like in a cake of this type. If you want to make a special occasion cake, this is a great cake to make.
1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pans
2½ cups all-purpose flour, spooned and leveled, plus more for the pans
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
1½ cups sugar
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
1 cup whole milk
2 1/2 cups whole milk ricotta
1 cup confectioners sugar
1/2 teaspoon orange extract
2 oz finely chopped good quality chocolate
Zest from one orange
Juice of one orange
½ teaspoon agave nectar
1 teaspoon white rum
2 cups heavy cream whipped
1/2 cup confectioners sugar
½ teaspoon orange extract
Candied orange peel
Cake writing decoration
To make the cake layers:
Heat the oven to 350°F.
Butter two 8 or 9 inch round cake pans, line the bottoms with parchment paper cut into circles to fit, butter again and dust with flour, tapping out the excess.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes.
Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.
Reduce the mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not over-mix).
Transfer the batter to the prepared pans. The best way to get an even amount of batter in each pan is to weigh the pans on a scale. This is a tip I learned from Alton Brown and it works perfectly.
Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes for 8-inch pans and 22 to 25 minutes for 9-inch pans. Cool the cakes in the pans for 15 minutes, then turn out onto racks to cool completely.
To make the filling:
Combine the ricotta with the remaining filling ingredients in a storage bowl with a cover. Place in the refrigerator until ready to assemble the cake.
Once the layers are completely cool, cut each layer in half with a serrated knife to form four layers.
To make the syrup:
Combine the orange juice with the rum and agave in a small dish.Brush the syrup over the cut sides of the layers until it is all used. Let the layers rest for 30 minutes.
Place one layer, cut side up on a cake plate and spread some of the ricotta filling over the layer leaving a ¼ inch edge all around the cake without the filling. (This way the filling will not ooze out of the layer when you place another layer on top.)
Place the next layer, cut side up, on top of the filling and repeat with another layer of ricotta filling.
Repeat with the third layer, cut side up. Place the fourth layer, cut side down, on top of the ricotta filling.
Place the cake in the refrigerator while you make the whipped topping.
Make the Whipped Topping:
In a mixing bowl combine the heavy cream, orange extract and powdered sugar.
Beat the mixture until the cream forms soft peaks.
Remove the cake from the refrigerator and spread the whipped cream on the sides of the cake and then on the top.
Decorate the edge of the top of the cake with candied orange peel.
Write Happy Birthday in the center, if desired.
I often see photos of pizza with salad on top and I had been wanting to try something similar. So, keeping with what is in season, my pizza is made with onions, mushrooms and arugula salad. Serve this pizza with marinated olives and sliced tomatoes. And, don’t forget dessert!
1 lb pizza dough, at room temperature
Half a large red onion, thinly sliced
2 garlic cloves, minced
1 cup sliced mushrooms
Salt and black pepper to taste
1 tablespoon olive oil
8 oz mozzarella, sliced thin
½ cup feta cheese
1 cup arugula
1 teaspoon lemon juice
Heat the oven to 500 degrees F.
Spread the pizza dough in a greased pizza pan.
Heat the oil in a skillet and add the shallots and garlic. Cook for a minute and add the mushrooms.
Season lightly with salt and pepper. Cook until all the mushroom liquid is absorbed.
Spread the sliced mozzarella on top of the pizza dough. Spread the mushrooms over the cheese.
Sprinkle the feta on top of the mushrooms.
Bake the pizza until crispy and brown on the edges.
Mix the arugula with the lemon juice.
As soon as the pizza comes out of the oven, top it with the arugula salad and freshly ground black pepper.
Cut and serve.
Italian Almond Carrot Cake (Torta di Carote)
This cake is gluten-free and made with olive oil. It is not your traditional American carrot cake.
You can also buy the carrots shredded from the supermarket.
1/2 cup regular olive oil, not extra-virgin
1/4 cup pine nuts
3 cups shredded carrots
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 1/2 cups almond meal/flour
1/2 teaspoon ground nutmeg
1 lemon, zest finely grated and juiced
1 cup mascarpone
2 teaspoons confectioners’ sugar
2 tablespoons rum
Preheat the oven to 350 degrees F. Line the base of a 9 inch springform pan with a parchment paper cut to fit the bottom. Coat with olive oil spray.
Add the pine nuts to a small dry pan and toast them over low heat.
Grate the carrots in a food processor or with a coarse grater, and put them on a double layer of paper towels. Wrap the towels around the carrots to soak up the excess liquid.
Using the whisk attachment in an electric mixer, combine the sugar and olive oil until creamy.
Whisk in the vanilla and eggs. Fold in the almond meal/flour, nutmeg, grated carrots, toasted pine nuts the lemon zest and lemon juice.
Scrape the mixture into the prepared cake pan and smooth the surface with a rubber spatula. The batter will be not be very high in the pan.
Bake the cake until the top is risen and golden and a cake tester comes almost clean, about 45 to 50 minutes.
Remove the cake from the oven and let it rest on a rack for 10 minutes before removing the sides. Let cool until ready to serve. Transfer the cake to a serving platter.
Combine the mascarpone, confectioners’ sugar and rum in a small bowl. Slice the cake and serve with the mascarpone cream.
We must give credit to Sicily for giving us some delicious desserts made with ricotta cheese. Ricotta is not a cheese but a creamy curd. The curd is cooked twice, so the name “ricotta means” re-cooked. The leftover hot whey of milk used for cheese making has milk solids and a protein called albumin, which solidifies under high heat. When the whey is reheated (re-cooked) the solid milk parts are skimmed off to drain, and this is called ricotta cheese.The foam of the whey when it is being recooked is called zabbina in Sicilian.
According to the food historian, Clifford Wright, Professor Santi Correnti, chairman of the history department of the University of Catania and a preeminent historian of Sicily, wrote that during the reign of the Sicilian King Frederick II, in the early thirteenth century, the king and his hunting party came across the hut of a dairy farmer making ricotta and, being ravenous, asked for some. The first depiction of the making of ricotta is found in an illustration in the medical treatise known as the Tacuinum sanitatis, from the eleventh century. (Pictured above.)
Ricotta is used in many Italian desserts, especially for the holidays. Here is one that we like quite a bit.
Amaretto Ricotta Cheesecake
1 cup almond flour
2 tablespoons sugar
2 tablespoons melted butter
2 pounds whole milk ricotta cheese
2/3 cup white sugar
1/3 cup all-purpose flour
1 tablespoon Amaretto liqueur
1/8 teaspoon salt
Preheat the oven to 300 degrees F (150 degrees C). Set a rack in the middle of the oven.
Combine the crust ingredients. Press evenly over the bottom and 1-1/2-inches up the sides of a 9-inch springform pan.
Place the ricotta in a large mixing bowl and stir it as smooth as possible with a rubber spatula.
Stir the sugar and flour together and then add to the ricotta. Mix thoroughly into the ricotta.
Stir in the eggs 1 at a time. Blend in the amaretto and salt. Pour batter into the prepared pan.
Bake in the center of the oven for about 1 1/2 hours tor 1 3/4 hours, until a light golden color.
Make sure the center is fairly firm and the point of a sharp knife inserted in the center comes out clean.
Cool on a wire rack. It will sink slightly as it cools. Cover, and chill until serving time.
People rarely associate Judaism with Italy, however, Jewish traders built one of the first synagogues outside of the Middle East in Ostia Antica (near Rome) during the second century BC. With time the Jewish population grew and historians have calculated that by the reign of Tiberius (14-37 AD) there were more than 50,000 Jews living in Rome and dozens of Jewish communities scattered throughout Italy.
There are differences in what is considered Kosher in various Jewish traditions. For example, the Ashkenazim consider rice to be chametz, or leavened, and therefore forbid it, while allowing chocolate, cheese and other dairy products. The Italkim and Sephardim instead allow rice, but consider chocolate and dairy products to be chametz, and thus forbidden.
Jewish cuisine through the centuries influenced modern-day Italian cuisine. Wild radicchio flavored with garlic, herb salads, omelettes, pies made with chard, spinach, leeks, marinated cabbage, turnips, eggplant, artichokes, fava beans, polenta chestnuts and raisins are just some of the ingredients contributed by the Jewish immigrants.
Here are some recipes suitable for Passover with Italian Jewish influences.
Tomato Soup with Rice
1 large onion, quartered and thinly sliced
1/2 cup finely chopped celery
1 medium carrot, slice
1 tablespoon olive oil
26 oz container Italian chopped tomatoes (such as Pomi- no salt or sugar added)
8 cups chicken broth, divided
3 tablespoons uncooked long-grain rice
1/2 teaspoon salt
1/4 teaspoon dried thyme
Freshly ground black pepper, to taste
1/4 cup finely chopped fresh Italian flat leaf parsley
In a Dutch oven or stock pot, sauté onion, celery and carrots in oil until softened but not browned.
Add the chopped tomatoes and 1 cup of the chicken broth. Simmer for 15 minutes.
Add the remaining chicken broth and rice. Season with salt, thyme and pepper.
Simmer 20 to 30 minutes. Serve garnished with parsley.
Honey Lemon Artichokes
1 large lemon, cut in quarters, plus the freshly squeezed juice from 2 or 3 lemons to equal 1/2 cup
4 large globe artichokes (12 to 14 ounces each)
2 tablespoons olive oil
1 tablespoon honey
1 cup water
2 tablespoons chopped flat-leaf parsley
1/4 medium roasted red bell pepper, cut into small dice
Fill a very large bowl with cold water; squeeze a few of the lemon quarters into the water, then place them in the bowl.
Rinse the artichokes. Snap off or use kitchen shears to trim all the pointed outer leaves and then slice off the center leaves at the top.
Leave 1 to 2 inches of stem attached to each artichoke; cut off the rest and discard.
Use a vegetable peeler to remove a thin layer from the remaining stems.
Working quickly so the artichokes don’t discolor, use a grapefruit spoon or a melon-ball scoop to remove the choke, or thistle part, in the center of each artichoke, making sure to remove all fibers.
Quickly transfer each trimmed artichoke to the bowl of lemon water.
Once all the artichokes are trimmed, work with them one at a time, cutting them in half and then again, so each artichoke is quartered.
Preheat a large saute pan over medium heat. Add the oil and swirl to coat.
Add the artichokes cut side down, fitting them snugly into the pan.
Cook for 8 to 12 minutes, re-positioning the artichokes in the pan as needed so each one picks up golden color.
Season lightly with salt.
Stir in the lemon juice, honey and water; cover partially, reduce the heat to low and cook for 15 to 20 minutes.
The liquid should thicken slightly and the artichokes will be tender.
Transfer to a platter. Spoon some of the sauce over the artichokes.
Garnish with the parsley and red bell pepper. Serve warm or at room temperature.
Braised Chicken and Eggplant
3 lbs chicken pieces; skinned/fat removed
Salt and pepper; to taste
1 tablespoon olive oil
1 large Vidalia or sweet onion; halved, sliced
1 tablespoon garlic, minced
1½ lbs eggplant; unpeeled, cubed
½ lb. fresh Roma tomatoes; cored, cubed
¼ cup red wine vinegar
1 cup chicken broth
1 bay leaf
¼ teaspoon red pepper flakes
2 tablespoons chopped fresh basil
Season the chicken with salt and pepper.
In a large deep skillet, heat the oil and brown the chicken on each side.
Remove the chicken from the skillet to a bowl or platter. Don’t clean the skillet.
Add the onion, garlic and eggplant. Cook the vegetables and stir for 1 minute. Stir in the tomatoes, vinegar and chicken broth. Bring to a boil.
Add bay leaf and hot pepper flakes. Return the chicken pieces to the skillet. Baste with the sauce.
Cover and simmer for 20 minutes until cooked. Discard the bay leaf before serving and sprinkle with basil.
Roasted Potatoes with Rosemary and Garlic
2 pounds fingerling or small potatoes
2 tablespoons olive oil
3 cloves garlic minced
1 1/2 teaspoons fresh chopped rosemary
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
Heat the oven to 400 degrees F.
Wash and pat dry the potatoes and place them in a large bowl.
Add the olive oil, minced garlic, rosemary, salt and pepper.
Toss the potatoes making sure to coat them well with the herbs and oil.
Put them onto a baking sheet and bake in the oven for 30-35 minutes, gently moving them around on the pan halfway through cooking.
Serve at once garnished with more fresh rosemary and a drizzle of olive oil.
Almond Cake with Lemon Syrup
1/3 cup sugar
1/4 cup fresh lemon juice
Finely grated zest of 1 large lemon
1 tablespoon oil
2 tablespoons matzo meal
1 cup granulated sugar
1 cup ground almonds (4 ounces)
1/2 cup blanched almonds, finely chopped (2 3/4 ounces)
Finely grated zest of 1 large lemon
8 large eggs, separated
In a small nonreactive saucepan, combine the sugar, lemon juice and lemon zest with 1/2 cup of water.
Bring to a boil over moderate heat, stirring to dissolve the sugar. Simmer over moderately low heat for 2 minutes.
Remove the pan from the heat; let steep.
Preheat the oven to 325 degrees F.
Oil the bottom and sides of a 9-by-3-inch springform pan and line the bottom with parchment paper; oil the paper.
Evenly coat the bottom and sides with the matzo meal, tapping out any excess. Refrigerate the pan.
In a large bowl, use a wooden spoon to mix together the granulated sugar, almonds, lemon zest and egg yolks.
Beat the egg whites until they form stiff peaks. Stir one-quarter of the egg whites into the almond mixture to lighten it.
Using a large rubber spatula, gently fold in the remaining egg whites in 3 additions.
Pour the mixture into the prepared pan and bake on the lowest shelf of the oven for about 1 hour, or until golden and a cake tester inserted in the center comes out dry.
Let cool for 10 minutes. Run a knife around the edge of the cake.
Remove the pan sides and invert the cake onto a wire rack.
Peel off the parchment and let the cake cool to room temperature.
Reheat and strain the syrup. Transfer the cake to a plate and prick all over with a fork.
Pour the syrup evenly over the cake and set aside at room temperature for at least 3 hours or overnight.
Sift confectioners’ sugar over the cake and serve.
Florence is in the Tuscany region of Italy. Much of its area lies in the plain of the Arno River and it has become a suburban sprawl around the city of Florence. The northeastern part of the city, located in the Apennines, remains less developed.
Florence is a well-known cultural and tourist center and has been recognized as a UNESCO World Heritage Site. Major tourist attractions include the Piazza del Duomo, Duomo of Santa Maria del Fiore, the Baptistery of San Giovanni, Giotto’s Bell Tower, the Loggia del Bigallo and Museo dell’Opera di Santa Maria del Fiore, Ponte Vecchio and many others.
Sights in Barberino di Mugello include Cattani Castle and Palazzo Pretorio. The Certosa del Galluzzo houses artworks by Pontormo. Giovanni Boccaccio’s hometown, Certaldo, is home to the Palazzo Pretorio and Boccaccio’s House, while Vinci, the birthplace of Leonardo da Vinci, houses a museum dedicated to his work.
Florence’s cobblestone streets are best navigated in relation to two landmarks: the Arno River, which splits the city in half from west to east and the old city doors, or porte, the remains of which mark the center of Florence, or centro storico. North of the Arno is where you’ll find the majority of famous sites and most of the tourists. The south side of the Arno is called the Oltrarno. It is similar to Paris’s Left Bank and is Florence’s bohemian quarter that is made up of art schools, artists’ studios and casual cafes. Florence is also a great base from which to take day trips into surrounding Tuscany or even nearby Emilia-Romagna, Liguria and Umbria. The best time to visit is late spring, early summer or early fall, when the streets are filled with locals and the weather is pleasant.
Corn, wine and silk are the chief products in the valley regions. Silk manufacturing was an important industry in the medieval times. Industrial complexes in the suburbs produce goods from furniture, to rubber goods, to chemicals and food. However, traditional and local products, such as antiques, handicrafts, glassware, leather work, art reproductions, jewelry, souvenirs, elaborate metal and iron-work, shoes, accessories and high fashion clothes also dominate a fair sector of Florence’s economy. The city’s income relies partially on services and cultural interests, such as annual fairs, theatrical and lyrical productions, art exhibitions, festivals and fashion shows.
Food and wine have long been an important staple of the economy. The Chianti region is just south of the city and its Sangiovese grapes figure prominently, not only in its Chianti Classico wines but also in many of the more recently developed Tuscan blends. The celebrated Chianti Rufina district, geographically and historically separated from the main Chianti region, is also a few kilometers east of Florence.
Florentine food grows out of a tradition of peasant eating. The majority of dishes are based on meat. The whole animal was traditionally eaten; tripe (trippa) and stomach (lampredotto) were once regularly on the menu and still are sold at the food carts stationed throughout the city.
Antipasti include crostini toscani (sliced bread rounds topped with a chicken liver spread) and sliced meats (mainly prosciutto and salami) that are often served with melon when in season. The typically saltless Tuscan bread, made with natural leavening, is frequently featured in Florentine courses, especially in its soups: ribollita and pappa al pomodoro or in a salad of bread and fresh vegetables called panzanella that is served in summer.
While meat is a staple of Florentine cuisine, pasta is important in the cuisine. For example, pappardelle sulla lepre. which is pappardelle (a long, wide and flat pasta) served with a sauce made from hare or other meats, such as goose.
Bistecca alla fiorentina is a large, 1.2 to 1.5 kg [40 to 50 oz] Chianina beef steak that is cooked over hot charcoal and served very rare over a bed of arugula with slices of Parmesan cheese on top. Most of these courses are served with local olive oil, also a local product that enjoys a worldwide reputation.
It Is Almost Carnival Time In Florence
The first day of Carnival is called “berlingaccio” in Florence and it comes from an old word describing a day spent around the table eating, drinking and being happy.
The parades draw thousands of visitors of all ages, who come to see both the spectacular floats and the parade, as well as participate in the festive masquerade processions.
The following photos were taken by friends and depict their favorite costumes:
The “Carnevale di Viareggio” actually takes place over an entire month with 5 days of processions each year. These are held on 4 Sundays and on Fat Tuesday. The parades take in the fours weeks that precede Lent (which is the forty day period before Easter).
The Burlamacco is the character shown above and is the official symbol for the Carnival in Viareggio. It is inspired by characters of Italian “commedia dell’arte” including Harlequin, Balanzone, Pierrot and Rugantino. Burlamacco is dressed in a long red and white checkered suit with a cocked hat and a long black cape at his shoulders.
In each of the parades, the Burlamacco is accompanied by a float composed of female participants called the “Ondina” in honor of Viareggio’s association with the sea (onda means wave in Italian).
Recipes For Carnival Time
The three most common, must-eat foods in Florence during Carnival are:
Cenci or Chiacchiere – Cenci meaning “rugs” are slices of fried dough that are drenched in powdered sugar and sometimes dark chocolate.
240 gr or 2 1/2 cups flour
2 eggs, large
20 gr or 1 oz butter, softened
20 gr or 1 oz sugar, granulated
1 espresso cup of Vin Santo, Marsala or milk
Pinch of salt
Zest of one lemon
Oil for frying ( I use extra virgin olive oil, but corn oil is fine)
Powdered sugar (icing sugar) for dusting.
Beat the softened butter with the sugar. Add the eggs one at a time, stirring until incorporated. Add the lemon zest and the liquid (Vin Santo). Add the flour. Mix well. The dough will be hard.
Knead and when smooth, cover and let rest for one hour. Heat oil for frying. Roll out the dough as thin as possible or use a pasta machine. Cut into 3 inch wide strips.
Frittelle di riso (Rice Fritters)
Frittelle di Riso – Imagine rice pudding that is rolled up, fried and immersed in sugar. That is what a frittelle di riso is. Sometimes, the bakers inject custard cream or chocolate nutella into the center of the pastries. These sweets are also bite-size, so they are easy to pop in your mouth.
400 gr or 2 cups short grain rice, Arborio
1 litre or 4 cups milk
4 tablespoons sugar
Peel of one lemon, grated (zest, only the yellow part)
1 ounce liqueur (sherry, brandy or amaretto)
80 gr or 3/4 cup flour
1 tablespoon baking powder (lievito in polvere)
Pinch of salt
3 eggs, separated
Bring the rice to a slow boil in the milk with sugar and lemon zest. Stir occasionally to avoid the rice sticking. When the rice is cooked, it will have absorbed all the milk.
Place the rice in large bowl, add the liqueur, egg yolks, flour, baking powder and salt. Mix well and let cool. DO NOT REFRIGERATE.
Whip the egg whites until stiff. Fold the whites into the rice mixture.
In a heavy pan, heat 3 inches of oil for frying. Drop the fritters by teaspoons into the hot oil. Fry quickly and remove them when they are golden. Do not brown.
Drain on paper towels and serve sprinkled with granulated sugar. They are best hot but can also be served cold or reheated.
Schiacciata alla Fiorentina is a sweet flatcake, traditional to Florence, made with citrus flavors and sometimes spread with chantilly cream in the middle. It is also coated in powdered sugar and in Florence, you find the fleur de lis “giglio” crest of Florence etched in with powdered cacao.
2 1/2 cups (300 grams) plain flour
3/4 ounce (20 grams) fresh yeast dissolved in some warm water
3 1/2 ounces (100 grams) lard (or, less traditional, butter)
1/2 cup (100 grams) sugar
1 egg plus 2 egg yolks
Zest of 1 orange
Pinch of salt
1 teaspoon vanilla
Powdered sugar and powdered bittersweet cocoa for dusting (optional)
In a bowl, combine the flour and fresh yeast (along with the water) until a dough forms. Cover with a tea towel and place in a warm, dry spot to rise for about one hour or until it has doubled in size.
Beat in the lard, sugar, eggs, orange zest, vanilla and salt until well combined. Place the dough in a buttered rectangular tin. It should be about 2 cm or 2/3 inch in height.
Cover with a tea towel and let the schiacciata rise for 2 more hours. Bake at 350 ºF (180ºC) for 30 minutes or until the surface is golden brown and a skewer inserted in the middle comes out clean.
Turn onto a wire rack to cool and when cooled completely, dust liberally with powdered sugar. If you like, cut out a mask of the Florentine lily and dust with cocoa powder.
If desired, cut through the middle of the cake and fill with some slightly sweetened, freshly whipped cream or pastry cream before dusting with powdered sugar.
This very simple Tuscan peasant soup is commonly called ribollita because it is served the day after its preparation when it is warmed up in a pot with extra-virgin olive oil and reboiled. Ribollita is simple, inexpensive and its base is made with stale unsalted Tuscan bread and a variety of winter vegetables including Tuscan kale.
It is good to have on hand to make a quick supper on Carnival days.
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 celery stalks, chopped
3 medium cloves garlic, chopped
2 medium carrots chopped
1 medium onion, chopped
1- 14-ounce can diced tomatoes, no salt added
1/2 teaspoon crushed red pepper flakes
1 pound cavolo nero (lacinato kale, Tuscan kale), stems trimmed off and leaves well chopped
4 cups cooked white beans, such as cannellini
1/2 pound Italian bread (such as ciabatta), crusts removed
1 ½ teaspoons sea salt
Zest of one lemon
In a thick-bottomed soup pot over medium heat combine the olive oil, celery, garlic, carrot, and onion. Cook for 10-15 minutes sweating the vegetables, but avoid browning them.
Stir in the tomatoes and red pepper flakes, and simmer for another 10 minutes or so, long enough for the tomatoes to thicken up a bit. Stir in the kale, 3 cups of the beans, and 8 cups water.
Bring to a boil, reduce the heat, and simmer until the greens are tender, about 15 minutes.
In the meantime, mash or puree the remaining beans with a small amount of water until smooth. Tear the bread into bite-sized chunks. Stir both the beans and bread into the soup.
Simmer, stirring occasionally, until the bread breaks down and the soup thickens, 20 – 30 minutes. Stir in the salt, taste and add more if needed. Stir in the lemon zest.
Serve immediately, or cool and refrigerate overnight. Serve reheated the next day and finish each serving with a drizzle of olive oil and grated Parmesan cheese.
Panini di Lampredotto
The lampredotto sandwich is real Italian street food! The Florentines eat it at any time: breakfast, lunch with a glass of wine or dinner with friends.
The tradition of eating tripe and entrails in Florence is very old and probably arises from the need to combine simple bread with something inexpensive but nourishing.
Typically, tripe wagons offer a couple of options for their sandwiches: salt and pepper, salsa verde (a green sauce commonly made with parsley, capers, garlic and anchovies, among other ingredients); and salsa piccante (basically, chili oil). Also, you can opt to have the roll briefly dipped ( bagnato ) in the cooking broth.
1 – 1.5 kg will make about 8 hearty panini or about 20 mini ones. You don’t often find lampredotto in small portions, as it is generally sold whole, so if you have leftovers, you can freeze it.
For the lampredotto:
1 kg lampredotto (abomasum tripe or stomach)
3 litres of water
1 stalk of celery
1 brown onion
5 whole black peppercorns
For the salsa verde:
2 anchovy fillets
¼ of an onion
1 garlic clove
Bunch of parsley
Handful of basil leaves
2 tablespoons of capers, rinsed
Extra virgin olive oil
For the lampredotto:
Prepare a broth by roughly chopping the vegetables and adding them to the water in a large pot with a generous amount of salt and the peppercorns. Bring to the boil and allow to simmer for about 30 minutes.
Add the lampredotto, whole, and cook until soft, covered with a lid. The cooking time is really a case of checking and testing, it may take about one hour.
Make sure the lampredotto is always submerged under the broth, you can add more water as necessary. Keep the lampredotto warm, in the broth, until you are ready to use it.
For the salsa verde:
Chop the anchovies, onion, garlic, capers and herbs together finely (with a knife or a food processor) and add olive oil and lemon juice to bind it into a paste-like consistency. Season with salt and pepper.
To assemble the panini:
Roughly slice the tripe and chop enough to generously heap onto the panino roll. The bread rolls are normally, split open in half and a bit of the bread in the middle is taken out to have more space for the filling.
Add a heaping spoonful of salsa verde on top and season with extra salt and pepper. Dip the top half of the roll into the broth if desired.