ZUCCOTTO
Provided by Giada De Laurentiis
Categories dessert
Time 3h35m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Spray a 1 1/2-quart bowl with nonstick cooking spray. Line the bowl with plastic wrap. Cut the pound cake crosswise into 1/3-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles. Line the bottom and sides of the prepared bowl with the cake triangles. Brush some of the brandy over the cake triangles lining the bowl. Reserve the extra triangles.
- Stir the chocolate in a large metal bowl set over a saucepan of simmering water until the chocolate melts. Allow the chocolate to cool slightly. Using an electric mixer, beat 1 cup of cream in another large bowl until it is thick and fluffy. Fold 1/4 of the whipped cream into the chocolate. Fold half of the remaining whipped cream into the chocolate mixture. Fold in the remaining whipped cream. Spread the chocolate cream over the cake, covering completely and creating a well in the center. Cover and refrigerate if not assembling cake right away.
- In another clean large bowl, add the remaining 1 cup of cream and almond extract. Using an electric mixer with clean beaters, beat on medium speed and gradually add the powdered sugar. Beat until firm peaks form. Fold in the nuts. Spoon the cream mixture into the center of the well of the filling.
- Brush the remaining cake slices with brandy and arrange them, brandy side down, over the cake, covering the filling completely and trimming to fit, if necessary. Cover the cake with plastic wrap and refrigerate at least 3 hours and up to 1 day.
- Invert the cake onto a platter. Remove the bowl and the plastic wrap. Sift the cocoa powder over and serve.
ZUCCOTTO: A CREAMY ITALIAN DESSERT CAKE
A creamy Italian dessert cake shaped like a pumpkin.
Provided by adapted by Christina Conte
Categories Desserts
Time 49m
Number Of Ingredients 13
Steps:
- Line a 2 1/2 quart bowl with plastic wrap. Have it much larger than you need to cover the top later.
- Cut the sponge cake in half. I love this inexpensive tool.
- Place one slice in the bottom of the bowl. If you're using a loaf cake, cut slices and then triangles and fill the bowl like a jigsaw puzzle to cover every spot, so that the entire bowl is covered.
- Slice a few pieces of the other half of the cake into strips.
- Use the strips to line around the cake in the bowl. This only takes a few minutes, and its very easy!
- Sprinkle the cake with your choice of liqueur. I used Kahlua this time.
- In a medium sized pot (off the heat), stir the egg yolks and sugar together briskly with a wooden spoon.
- Add the flour a little at a time and incorporate into the mixture.
- Heat the milk to boiling and add the vanilla. Begin adding the hot milk to the mixture a little at a time, mixing well in between additions. Do not add too much at once or the eggs may curdle.
- Continue adding the hot milk and stirring continuously with a wooden spoon.
- Once all the milk has been added, put the pot onto medium heat and continue to stir.
- When the mixture comes to a boil, let it cook for 3 or 4 minutes then remove from the heat. Keep stirring as it cools so that it doesn't form a skin.
- Melt the chocolate in the microwave, or in a bowl over some hot water.
- Set aside.
- In a medium sized bowl, beat 10 oz (300 ml) heavy whipping cream with the instant coffee powder until stiff peaks form; set aside.
- To the cooled pastry cream, add 1 Tbsp of Grand Marnier, the 2 oz (57 g) of grated chocolate and the whipped coffee cream. Fold mixture until completely combined.
- Spread 2/3 of the mixture into the cake-lined bowl almost reaching the top, but not completely. Leave a hollow in the middle and don't worry if it doesn't look perfect, it will be fine in the end.
- Add the melted chocolate to the remaining cream.
- Mix well until the color is uniform, then fill the center of the zuccotto.
- Take pieces of the remaining cake and close up the bottom of the zuccotto.
- Sprinkle with more of your chosen liqueur, then seal with plastic wrap and refrigerate for at least 6 hours, but I like to leave it overnight.
- Beat the remaining 8 oz of heavy whipping cream, with the other 2 teaspoons of coffee powder and 2 tablespoonfuls of sugar until stiff peaks form.
- When ready to decorate, remove top plastic wrap and place a FLAT (must be completely flat!) plate or cake stand on top of the zuccotto and invert. Remove the bowl.
- Ta dah! This is my favorite part! Have cracks? Doesn't matter, it's still going to turn out perfectly.
- Spread the coffee-flavored whipped cream all over the zuccotto.
- Make swirls or peaks in the cream, whichever way you like, but it doesn't have to be fancy. Sprinkle with chocolate shavings, curls or more grated chocolate.
- It's best to refrigerate the cake for an hour or so. However, you can serve it immediately if you need to.
Nutrition Facts : Calories 290 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 119 milligrams cholesterol, Fat 22 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 47 milligrams sodium, Sugar 18 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
ZUCCHILATTAS
This is a great way to use some of the fresh garden vegetables abundant at this time of year. Zucchini, mushrooms, onion, and tomatoes are cooked until tender, wrapped in warm tortillas, topped with cheese and baked until bubbly.
Provided by Barbie
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Melt butter in a large skillet over medium heat. Mix together the zucchini, mushrooms, onion, tomatoes, salt and pepper, and add to the skillet. Cook and stir until the vegetables are soft.
- Warm the tortillas 2 to 3 minutes, until soft, in the preheated oven. Fill the warmed tortillas with zucchini mixture and Monterey Jack cheese, reserving some of both for toppings. Roll the filled tortillas and place them seam side down in the baking dish. Cover with the remaining zucchini mixture. Top with remaining cheese.
- Bake in the preheated oven 15 minutes, or until the cheese is bubbly.
Nutrition Facts : Calories 536.6 calories, Carbohydrate 44.9 g, Cholesterol 66.7 mg, Fat 28.9 g, Fiber 4.4 g, Protein 25.6 g, SaturatedFat 15.9 g, Sodium 852.2 mg, Sugar 5.9 g
ZUCCOTTO
For this classic Tuscan dessert, we cover the dome -- sponge cake filled with whipped cream, fresh raspberries, toasted hazelnuts, and bits of toffee -- with chocolate ganache, and then creme anglaise.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Place hazelnuts in a single layer on a rimmed baking sheet; toast until skins begin to split, about 10 minutes. Rub warm nuts vigorously with a clean kitchen towel to remove skins. Return to baking sheet; toast until fragrant and golden brown, about 1 minute more. Cool; coarsely chop. Set aside.
- In a small saucepan, combine sugar, water, and liqueur if using. Bring to a boil; stir until sugar has dissolved. Remove from heat; set aside to cool completely. Line a 9-by-5-inch domed metal or glass bowl with plastic wrap.
- Cut rectangular sponge cake into thirds crosswise and lengthwise, making 9 rectangles. Reserve round sponge cake layer to use on top. Cut each rectangle diagonally in half, forming 18 triangles. Brush both sides of each triangle with some syrup. Line inside of bowl with triangle slices, pointed ends facing bottom of bowl, to form a sunburst pattern. Fit slices snugly so bowl is completely lined. Use small pieces of syrup-brushed cake to fill in gaps. Trim the cake top to make it even. Transfer lined bowl to refrigerator.
- Place cream and confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium until stiff, about 3 minutes. Gently fold in reserved nuts, toffee, and raspberries. Remove lined bowl from refrigerator, fill with cream mixture, and cover top with cake round. This will become bottom of zuccotto when unmolded. Cover with plastic wrap; refrigerate 12 hours or overnight.
- Place a wire rack on top of bowl, and invert zuccotto onto rack. Place on a rimmed baking sheet. Remove bowl and plastic wrap. Using a ladle, pour ganache over top of dome, letting excess drip down sides onto rack. Make sure to coat entire surface of the zuccotto. Cut into wedges. Ladle with creme anglaise. Serve immediately, garnishedwith chopped toffee, nuts, and berries.
More about "zuccata recipes"
ZUCCATA FROM GREAT ITALIAN DESSERTS BY NICK MALGIERI - CKBK
From app.ckbk.com
Cuisine ItalyServings 3
7 COLD SOUP RECIPES THAT PROVE SOUP SEASON IS YEAR-ROUND
From washingtonpost.com
BAKED ZUCCHINI ‘FRIES’ WITH PARMESAN ARE A NO-FRY, IRRESISTIBLE SIDE
From washingtonpost.com
BAKED ZUCCHINI FRIES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SWEET CHICKPEA TURNOVERS (CASSATEDDI DI CECI) RECIPE - EAT YOUR …
From eatyourbooks.com
ZUCCHINI PASTA WITH CRISPY CAPERS AND PISTACHIOS RECIPE
From cooking.nytimes.com
ZUCCA IN AGRODOLCE (SWEET AND SOUR BUTTERNUT SQUASH) RECIPE
From cooking.nytimes.com
MINNI DE VERGINI – SAMBUCA – SICILIAN COOKING
From mrvinnys.com
CUCCIDDATU OR BUCCELLATO - COOKING WITH NONNA
From cookingwithnonna.com
EASY LAHMACUN RECIPE (TURKISH PIZZA) | THE …
From themediterraneandish.com
AUTHENTIC SICILIAN CASSATELLE RECIPE | HARDCORE ITALIANS
From hardcoreitalians.blog
ZUCCATA | LOCAL CANDIED FRUIT FROM SICILY, ITALY - TASTEATLAS
From tasteatlas.com
ZUCCATA - SICILIAN FOOD CULTURE
From sicilianfoodculture.com
ZUCCOTTO RECIPE | MYRECIPES
From myrecipes.com
ZUCCOTTO RECIPE (AUTHENTIC WITH RICOTTA) - RECIPES …
From recipesfromitaly.com
15 BEST ZUCCHINI BOATS THAT MAKE THIS SUMMER SQUASH A MEAL
From allrecipes.com
CANDIED SQUASH PRESERVES (ZUCCATA) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
FAVORITE ZUCCHINI FRITTERS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
ZUCCATA / CANDIED ZUCCA - BRICIOLE
From pulcetta.com
ZUCCHINI PARMESAN (GLUTEN FREE RECIPE) | THE MEDITERRANEAN DISH
From themediterraneandish.com
41 FRESH ZUCCHINI RECIPES - SOUTHERN LIVING
From southernliving.com
CLASSIC TORTELLI DI ZUCCA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
A QUICK ONE-POT PASTA TO MAKE THE MOST OF SUMMER ZUCCHINI AND …
From nytimes.com
RECIPE: RIGATONI ZUCCATI - PASTINI
From pastini.com
VELLUTATA DI ZUCCA: 10 RICETTE SFIZIOSE | SALE&PEPE
From salepepe.it
ZUCCHINI FRITTATA RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
WHEN IT COMES TO ZUCCHINI, DOES SIZE MATTER? | BON APPéTIT
From bonappetit.com
RACHEL RODDY’S RECIPE FOR ZUCCOTTO - THE GUARDIAN
From theguardian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love