Biba Caggianos Semifreddo Di Nocciole Al Cioccolato Recipes

BIBA CAGGIANO'S SEMIFREDDO DI NOCCIOLE AL CIOCCOLATO

Steps:

• Preheat a broiler or a toaster oven. Spread the hazelnuts on a baking pan and toast until dark brown and the skins have blistered. Put the nuts in a large kitchen towel or a plastic bag and rub them against each other to remove the skins. Put the skinned, toasted nuts in a food processor or electric blender and process until finely chopped but not pulverized. Set aside.
• Place the egg yolks and sugar in the top of a large (about 3-quart) double boiler or in a bowl that can sit in a saucepan of simmering water without touching the bottom. Beat the egg yolks and sugar until pale yellow and thick. Beat in the liqueur. Place the pan over the bottom of the double boiler or the saucepan containing simmering water. Using a large wire whisk, continue beating the mixture until it has warmed, doubled in volume and is thick. Do not overcook, or the eggs will scramble. This is a zabaglione.
• Remove from heat and set the bowl in a pan of ice and water. Stir with a whisk until the zabaglione cools completely.
• Whip the cream until nearly stiff and fold into the zabaglione. Fold in the chopped hazelnuts.
• Butter the bottom and sides of a 6-cup loaf pan and line with plastic wrap, allowing the plastic to overhang the sides. Spread the mixture in the pan, cover with the overhanging plastic wrap and freeze overnight.
• One hour before serving unmold the semifreddo onto a chilled serving dish, remove the plastic wrap and return to the freezer.
• Put the milk and chocolate in the top of a double boiler and cook over simmering water, stirring constantly, until the chocolate has melted and the sauce is smooth. Serve the semifreddo sliced, with warm chocolate sauce.

BIBA'S TAGLIATELLE AND BOLOGNESE RAGU

Steps:

• Make the ragu: Heat the oil and 2 tablespoons of the butter together in a medium saucepan over medium heat. As soon as butter begins to foam, add the minced vegetables. Cook, stirring occasionally, until vegetables have a nice golden color. Add the pancetta, and cook until lightly golden, about 5 minutes. Add the ground beef and pork, raise heat to high, and cook, stirring and breaking up meat with a wooden spoon, until meat and vegetables have a rich brown color and bottom of pan is glazed, 7 to 8 minutes.
• Add the wine and cook, stirring, until almost all of it has evaporated. Season with salt and pepper. Stir in the diluted tomato paste. As soon as liquid comes to a boil, reduce heat to low, partially cover pan, and simmer for about 2 hours, stirring and checking sauce every 20 minutes. The sauce should be thick, with an appealing nutty brown color, and just slightly liquid. Add a bit more broth or water if the sauce looks too dry.
• Add the milk, partially cover, and simmer for 10 to 15 minutes longer. Taste, and adjust the seasoning. Turn off the heat.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the tagliatelle, and cook until pasta is tender but still firm to the bite. Drain the pasta, and place in a large heated bowl.
• Add remaining 1 tablespoon butter, about two thirds of the sauce, and a small handful of the cheese. Toss quickly until pasta and sauce are well combined. Add more sauce if needed. Serve at once, with the cheese.

MARCELLA HAZAN'S SEMIFREDDO DI CIOCCOLATO

Steps:

• Whip the cream. Before it begins to stiffen and while it is still the consistency of buttermilk, add the confectioners' sugar a little at a time and continue whipping.
• When all the sugar has been incorporated and the cream is stiff enough to hold peaks, mix in the grated chocolate.
• Beat the egg whites until they are stiff but not dry; fold them into the cream and chocolate mixture.
• Line a loaf pan of 1 1/2 to 2 quarts with wax paper and pour the mixture into the pan. Cover with plastic wrap and freeze overnight. To serve, unmold the loaf onto a platter, remove wax paper and slice.