Nigella shares 'Easy Italian-Inspired Recipes'

2013-02-27T00:00:00Z Nigella shares 'Easy Italian-Inspired Recipes'Jane Ammeson Times Correspondent nwitimes.com
February 27, 2013 12:00 am  • 

Refusing to let herself be airbrushed into a waif for her newest culinary competition, ABC’s “The Taste” with Anthony Bourdain, Ludo Lefebvre and Brian Malarkey, Nigella Lawson likes to show that she appreciates good food.

” I don’t equate thinness with healthiness as other people do,” said the London-based Lawson whose mother, husband and sister all died of cancer before she turned 40. “Because I’ve only ever seen people get thin and then die.”

Not to worry, the voluptuous and beautiful Lawson looks like she enjoys her time in the kitchen and at the table. A Food Network star as well as host of “Forever Summer with Nigella,” her popular cooking/lifestyle series that ran on Style, and “Nigella Bites” which aired on E! Entertainment Television and Style, Lawson is the author of award winning cookbooks that have sold more than 6 million copies worldwide.

Her latest, Nigellissima: Easy Italian-Inspired Recipes (Clarkson Potter 201; $35), was inspired by the time she spent in Italy as a 19 year old after dreaming of living in that country for years. It wasn’t easy.

“My school friend and I went everywhere asking for work,” she said noting she had one time swore to take any job but one that involved cleaning toilets. “Consequently I got a job as a chambermaid in this little place on a road that leads from the Duomo to the Piazza della Signoria where, of course, my job was to clean restrooms.”

But being poor taught her how to be inventive in the kitchen and gave her the foundation she needed to turn out great and inexpensive Italian food.

The lush cookbook with its 100 plus recipes and great color photos also has the signature Nigella insight into her recipes, giving us anecdotes and history as well as easy to prepare foods.

“For someone who started off as a tiramisu scorner, I have turned out to be its most slavish proponent, finding any excuse to whip up a new one,” she writes about her tiramisu recipe. “Some say, challenging more generally accepted ideas about the provenance, that it was invented in a casa chiusa --a house of ill repute -- to give the working girls a pick-me-up, as the name tira-mi-su suggests. Unlike the big, trifle-style tiramisu, these tiramisini—think coffee-soaked Savoiardi cookies, topped with the familiar, whipped Marsala-spiked mascarpone in small-portioned martini glasses—don’t even need to sit overnight before being ready to eat.”

Tiramisini

Serves 4

7 tablespoons espresso or strong instant coffee

2 tablespoons coffee liqueur

4 Savoiardi cookies (ladyfingers)

2 egg whites

1 cup mascarpone

2 tablespoons honey

2 tablespoons Marsala

Approximately 1 teaspoon good-quality unsweetened cocoa powder

4 small (approx. 1⁄2 cup) martini glasses

DIRECTIONS: Make your espresso and pour it into a heatproof pitcher, adding the coffee liqueur, then leave it to cool. I find 10 minutes outside the window on a cool day does it. Break each Savoiardi cookie into about 4 and drop the pieces into the martini glasses, then pour the cooled espresso mixture over them. Tamp down gently, making sure the biscuits are soaked all over.

Using an electric hand mixer for ease, beat the egg whites until they form soft peaks, and set aside for a moment.

Scrape the mascarpone into another bowl, adding the honey; I love the way its mellow sweetness marries with the Marsala, though sugar would be fine too. Beat with the electric hand mixer (no need to clean it first) and, when smooth, slowly beat in the Marsala.

Fold in the egg whites, a third at a time, then dollop this mixture over the soused Savoiardi in each glass, using a spoon to whirl it into a swirly peak at the top. Let these stand in the refrigerator for at least 20 minutes and up to 24 hours, then dust with cocoa, pushing it through a fine-mesh strainer, just before serving.

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