World Recipes

Grissini

Yield: about 20

1 1/2 teaspoons active dry yeast
1 tablespoon honey
1 1/4 cups warm water (95 to 105 degrees F)
2 tablespoons olive oil
3 cups all-purpose flour
1 1/2 teaspoons salt
Semolina flour for dusting
1/2 cup sesame or poppy seeds (optional)

Combine the yeast, honey, and warm water in a mixer bowl. Set aside until foamy, about 10 minutes. Stir in the olive oil. Using the paddle attachment, mix in the flour and the salt until combined. Using the dough hook, knead the mixture on low speed for three minutes.

Lightly flour the work surface and using your hands, pat the dough out to a 14 x 4-inch rectangle. Brush the top lightly with olive oil. Cover it with plastic wrap and let rise until double, about 1 hour.

Preheat the oven to 425 degrees F.

Dust the surface of the dough with semolina flour before cutting and stretching*. Cut the rectangle crosswise into four equal portions and then cut each portion into five 4-inch lengths, about the width of a stubby finger. Stretch each piece to the width of a baking sheet and place the pieces a few inches apart on lightly oiled baking sheets. Bake 20 minutes. Cool on racks.

*Variations: Instead of the semolina flour, you can sprinkle the dough with sesame seeds for Grissini Siciliani or poppy seeds for Grissini al Papavero before cutting and shaping.

Italian Rum Cake

3 egg yolks
3/4 cup sour cream
1 cup granulated sugar, divided
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour, divided
1/2 teaspoon nutmeg
2 cups milk
1/4 teaspoon baking soda
Grated peel of 1/2 lemon
1/4 teaspoon salt
1 cup butter (at room temperature)
1/2 cup dark rum
4 eggs

Preheat oven to 350 degrees F.

Beat the yolks and 1/4 cup of the sugar together in a mixing bowl and slowly add 1/4 cup of the flour.

Meanwhile, place the milk in a small pot and bring to the brink of boiling. Slowly pour the milk over the yolk mixture, then pour the everything back into the pot. Place over medium heat and cook, stirring constantly, until the mixture thickens.

Remove from the heat and mix in the lemon peel. Scrape into a plastic container, cover and place in the refrigerator to chill.

Running your mixer at high speed, cream butter and remaining sugar together in a mixer fitted with a paddle. Add the eggs 1 at a time, waiting until the previous 1 has been absorbed. Add the sour cream and mix until incorporated. Add vanilla extract, nutmeg, baking soda and salt. Decrease the speed to medium, add remaining flour and mix an additional minute. Scrape the batter into a 1-quart round or rectangular cake pan, leaving 1/2-inch space at the top. Place on the middle rack of the oven for 50 to 60 minutes. The cake is done when the surface cracks and a wooden pick inserted into the center comes out clean.

Remove cake from the oven and let cool for 15 minutes before unmolding onto rack.

When the cake is completely cool, slice it into 6 layers. Place the first layer on a cake platter and sprinkle with some of the rum. Cover the layer with some of the custard mixture. Place the second layer on top of the custard, sprinkle with rum and cover with more custard. Continue until the cake is assembled. Lightly spread the custard all over the surface of the cake. Refrigerate for 2 hours before serving.

Gnocchi with Lemon Cream Sauce

Gnocchi
2 pounds baking potatoes (about 4)
1 teaspoon salt
1/2 teaspoon baking powder
1 egg white, slightly beaten with a fork
1 1/2 cups unbleached all-purpose flour

Sauce
1 tablespoon butter
2 garlic cloves, minced
2 cups heavy cream
1/2 cup chicken broth
6 fresh sage leaves, cut into thin strips
1 tablespoons lemon zest
1/2 cup shredded Parmigiano-Reggiano cheese

To make the gnocchi: Heat oven to 400 degrees F. Pierce the potatoes several times so moisture can escape during baking. Place in the oven and bake until fork-tender, 45 minutes to 1 hour.

When just cool enough to handle, peel the potatoes and press through a ricer into a large bowl. Add salt, baking powder and egg white. Add the flour a little at a time and mix with your hands until a rough dough forms; do not overwork.

Put a large pot of salted water on to boil.

Transfer the dough to a lightly floured surface, and gently knead until smooth, 1 to 2 minutes, adding a bit more flour if needed to prevent sticking. Divide into 4 portions and roll each into a rope about 1/2-inch thick. Cut rope into 1/2-inch lengths. Gently roll each piece down the back of a cheese grater or fork to create slight ridges, or press it to form a small dimple. (The indentations help hold the sauce.)

Gently place the gnocchi, a few at a time, into the boiling water, removing them with a slotted spoon a minute or two after they rise to the surface. Drain well and transfer to a warm platter. (Or refrigerate or freeze for future use.)

To make the sauce: Melt the butter in a saucepan over medium heat, and saute the garlic until soft, about 2 minutes. Add the cream and chicken broth; cook until reduced by almost half. Stir in the sage, lemon zest and cheese. Pour over the gnocchi, toss gently and serve immediately.

Makes 8 servings.