The Art of Food: tiramisu

Nocciola Tiramisu

12 serves

24 ladyfingers, halved lengthwise

9T sugar

1T dark rum or Vin Santo

1 # mascarpone

4 ea egg yolks

¼ c Bella Cucina Dolci Nocciola

1 c heavy cream

12 ea chocolate covered espresso beans, garnish

shaved chocolate for garnish

While the coffee is still warm dissolve 3 tablespoons of sugar in it and stir in the rum or vin santo.

Using a Kitchen Aid with the paddle attachment, blend the remaining sugar into the mascarpone, yolks, and dolci nocciola until smooth and creamy.

To Assemble the Tiramisu: Have twelve 5 oz ramekins or bowls ready. Dip two halves of the ladyfingers in the bottom of the bowl. Press down gently and repeat with all other bowls. Top the layer of ladyfingers with 2 tablespoons of the mascarpone mixture. Put another layer of ladyfingers on top of the mascarpone, press down gently.

Switch the paddle attachment on the Kitchen Aid for the whisk attachment. Whip the cream into the remaining mascarpone mixture until light and fluffy. Top each bowl with 2 tablespoons of the cream mixture. Garnish the Tiramsu with shaved chocolate and an espresso bean.

Cover and refrigerate until ready to serve. Will keep for two days.

farmer joe smiling for the camera. doesn't he clean up nice!

Sweet spring peas are in season and we are spreading the love......LOVE IS LOVE farm was our featured producer at our Artisan Thursday evening festa and we were highlighting what's in season.
It poured all night, and that gave us a great excuse to stay and linger over some wonderful wine, pasta and tiramisu.

farmer judith and guest enjoying a night out with good food from the farm.

The featured recipes were adapted from La Bella Vita and prepared by our in-house chef extraordinaire, Ms. Lala Cochran.
Meyer Lemon Cream Pasta with Shelled Sweet Peas.
and, Nocciola Tiramisu layered with thin slices of sweet, ripe just picked strawberries.
Wine selections from Murphy's were the carefully picked to pair perfectly with our dishes. Thanks Tom & Brian. You guys rock!

MEYER LEMON CREAM PASTA WITH SHELLED SWEET PEAS

1 pound fresh sweet peas, shelled
1 pound pasta {use a high quality durum wheat dry pasta or a freshly made egg yolk pasta}
1 cup Meyer Lemon spread {or lemon curd}
1/2 cup mascarpone cheese
1/3 cup extra virgin olive oil
1 teaspoon salt
1/8 teaspoon fresh cracked pepper
Parmigiano-Reggiano cheese

In a large pot, bring 4 quarts salted water to a boil.
Add the shelled peas and cook until tender, about 1-2 minutes.
Ladle the peas out of the water and set aside until ready to use.

Add the pasta to the boiling water and cook until al dente {about 10 minutes for dry pasta or 2-3 minutes for fresh}
Meanwhile, in a large bowl, mix together the lemon cream, mascarpone, oil, salt, and pepper until smooth. When the pasta is cooked, drain and add to the bowl with the lemon cream mixture. Toss with the sweet peas and serve, topped with a generous shaving of cheese.

serves four

Buon appetito!
copyright 2009 Alisa Barry