Food is at the very heart of Latin culture. The savory aroma of a favourite dish can transport you back to a time and place half a world away. TLN’s lifestyle shows take you on a culinary tour while serving up the best food and recipes from Italy and Latin America. Buon Appetito! ¡Buen apetito!
This moist, creamy, and flavorful dessert, zuppa inglese (“English soup”), has its roots in the English trifle and it was thought that it first appeared during World War II, when British soldiers were stationed in Italy with only meager custard rations. However, the recipe appears in Pellegrino Artusi’s book, published in 1891, before any Allied forces had been stationed in Italy. Other theories reach as far back as the Renaissance. Zuppa inglese is traditionally made with sponge cake, but I use savoiardi (ladyfinger) cookies, as are used in tiramisù, hence making the assembly much quicker. This dessert was a staple of every Italian American restaurant, and every Italian bakery made a version of it.View Recipe
Apples grow well in the Carnic mountains in the northern part of Friuli and are used in many desserts. This delicious, double-crusted tart reflects the deep-rooted frugality of cooks in this tough mountainous terrain. The crust is made with bread crumbs taken from stale bread, probably due to the scarcity of white flour and the time it takes to make a refined pastry dough. But the results, in the Carnic spirit, are delicious.View Recipe
Cook for 7 to 8 minutes, until it is quite thick. Remove from the heat, and stir in the crumbled biscotti, chopped chocolate, nuts, and cocoa powder. Stir continuously until the chocolate has melted and all the ingredients are evenly blended. Pour the custard into the pie plate, and cover with plastic wrap, laying it directly on the top of the pudding. Refrigerate until set, at least 4 hours or overnight.
On slow speed, incorporate the dry mix in several additions, alternating with splashes of milk. Scrape the bowl when both are added and beat briefly on high. Fold in the chopped nuts and chocolate by hand and blend in well.View Recipe
Of 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 Recipe
Peel and core the apples, then slice them into 1/4-inch circles. Place the slices in a bowl and squese the juice of the lemon over them and toss to coat. Mix the 1/2 cup sugar and the cinnamon together.View Recipe
Place the fruithalves, cut side down, directly on the grill and brush with the lime mixture. Allow the fruit to cook until a few char marks appear. Transfer the fruit to a cutting board and cut into slices. Combine the slices in a bowl and toss with 1/4 cup of the syrup.View Recipe
Spread the cream mixture evenly over the cookies, making sure all the cookies are completely covered. If you like you may also sprinkle the top of the Tiramisu with chopped chocolate and cookies.View Recipe
Pour 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 Recipe