baked red cabbage This is a bit more elaborate than Silvio’s childhood favourite. Again, it makes the cabbage extra special. Sign up at the Academia Barilla — academiabarilla.com — and you’ll become a star with Italian rustico and much more, right in your own kitchen.
400 g red cabbage 1 tbsp plus 2 tsp vinegar 3 ½ tbsp extra virgin olive oil 2 tbsp finely chopped onion 2 large eggs 2 tbsp heavy cream ⅔ cup grated Parmigiono-Reggiano cheese 200 g mixed greens 1 tbsp plus 1 tsp balsamic vinegar (preferably from Modena) Mixed fresh herbs (optional)
1. Heat oven to 325˚F. 2. Blanch the cabbage in a pot of
boiling, salted water with a bit of vinegar. Let it cool, then roughly chop. 3. Heat 2 tbsp olive oil in a large saucepan and sauté the onion. Add the cabbage and cook for a few minutes; let cool. 4. Mix the cabbage mixture with the eggs, cream and Parmigiano. Season with salt and pepper. 5. Transfer the mixture to individual ramekins and place them in a bain-marie, or set in a roasting pan filled with enough hot water to reach halfway up the ramekins. Bake them for about 30 minutes or until set. 6. Dress the mixed greens with the remaining oil, the balsamic vinegar and a pinch of salt. Serve with the baked cabbage and garnish with herbs.
42 // May/June 2014
tiramisù You know that any recipe that starts with four egg yolks is going to be rich. And don’t forget the mascarpone!
4
large egg yolks plus 2 large egg whites cup plus 2 tbsp sugar 1 cup mascarpone 1 tbsp plus 2 tsp brandy (optional) 8 ladyfingers 1 cup sweetened coffee Unsweetened cocoa powder as needed
½
1. Beat the egg yolks with three-quarters of the sugar in a heatproof bowl until thick and pale; then set over a pan of simmering water and cook, whisking constantly, until warmed through. Remove from heat. 2. In another bowl, beat the egg whites with the remaining sugar until stiff peaks form. Stir the mascarpone into the egg yolk mixture, and then gently fold in the egg white mixture, letting it remain light and frothy. 3. Dip the ladyfingers in the sweetened coffee — add brandy if desired. Transfer 4 ladyfingers to an 8-inch glass baking dish or 4 dessert bowls — 2 ladyfingers per bowl. 4. Pour in a layer of the cream mixture, alternating with another layer of ladyfingers and ending with cream. 5. Refrigerate the tiramisù, covered, for about two hours. Top with a generous dusting of cocoa powder.