L'Italo-Americano

www.italoamericano.org 32 L'Italo-Americano LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES THURSDAY, JULY 26, 2018 W ith an ondata di caldo (heat wave) blanke- ting many of us right now, the last thing we want to do is turn on the oven to bake. Yet there is nothing better that a sweet treat af- ter a long, lazy summer meal. In the heat of summer Mom, in an at- tempt to get us out of the house, would mix up a bit of ricotta with chocolate chips and sugar and send us out under the coolness of our backyard trees to chill. The cool, refreshing ricotta was a welcome respite from the heat of the day. Ricotta's creamy texture provides a wonderful backdrop for simple, no bake desserts that satisfy that sweet tooth but keep the heat of summer outside the kitchen. Here I have provided two super simple recipes that use ricotta as their star. The first takes the classic affogato recipe and switches up the ice cream with ricotta sweetened with a bit of Frangelico. The creamy concoction is then topped with more Frangelico for a boozy treat and a classic shot of espresso. The second takes traditional tira- misù and also swaps in ricotta for a lighter, easier version. I combined the ricotta with yogurt for a won- derfully light cream to use in the tiramisu. To whip the ricotta, I simply mixed vigorously by hand with a whisk for a few minutes. You cer- tainly can break out the electric mixer if you want, but really? It is summer. Chill. I also tend to like my desserts without a lot of sugar but if your sweet tooth calls for more, simply add a bit of sugar or honey while whipping the ricotta. The result: a wonderfully creamy, no-fuss palette upon which to create a tasty summer treat. I used blackberries and blueberries in my recipe but feel free to layer in other summer fruits such as strawberries or pea- ches. Drizzle the top with a bit of balsamic. Swap out the espresso with beautiful green matcha tea with some crystalized ginger sprinkled on top. These desserts are great to make as individual servings. Great for guests to grab for a pool- side snack, as well. Or perhaps layer the ricotta cream in an al- mond crust and then top it with heaps of fresh berries prepared as in the tiramisù below. All very simple ways to keep your cool this summer! Buona estate, tutti! Michele Sweetened Ricotta Affogato Makes 3-4 servings, depending on glass size Ingredients: ■ 15 ounces whole milk ricotta (fresh if you can find it) ■ 1 tablespoon Frangelico li- quor or anise extract ■ 1 teaspoon vanilla extract ■ 6 Amaretto cookies, crum- bled plus additional for serving When heat strikes, freshen up with a mix of ricotta chocolate and Frangelico, for that extra boozy kick MICHELE BECCI ■ 2 teaspoons cacao nibs, swee- tened or unsweetened plus addi- tional for serving ■ 1 shot of Frangelico per glass ■ 1 shot of espresso per glass Directions: 1. In a medium bowl, stir to- gether the ricotta, Frangelico (or anise if using) and vanilla extract. Whip vigorously with a wire whisk until light and fluffy. Stir in the crumbled Amaretto cookies and the cacao nibs. (If you can't find cacao nibs, just smash up a dark chocolate bar). Stir until in- corporated. 2. Place a large scoop in each glass. Top with the shot of Fran- gelico and the shot of espresso. Sprinkle with some cocoa nibs and crushed cookies and serve! Berry Ricotta Tiramisù Makes 3-4 servings, depending on glass size Ingredients: ■ Approximately 6 ounces blueberries ■ Approximately 6 ounces blackberries ■ Zest and juice of 1 lemon ■ 1 teaspoon vanilla ■ 1 tablespoon honey ■ 2 cups whole milk ricotta ■ 1 cup plain or vanilla Greek yogurt ■ Savoiardi biscuits (Italian lady fingers), cut into pieces to fit in your glasses ■ Optional toppings: white cho- colate, cinnamon, mint sprigs Directions: In a small saucepan, stir to- gether the blueberries, blackber- ries, lemon juice, vanilla and a few tablespoons of water. Bring to a simmer over medium-low heat. Add in the honey and stir gently to incorporate. Simmer for about 5 minutes until berries are soft. Remove from heat and allow to cool. Using a fine mesh strainer, strain the berries separating the li- quid from the berries. In a medium-sized bowl, com- bine the ricotta and zest from the lemon. Whip vigorously with a wire whisk until smooth and creamy. Stir in the yogurt until in- corporated. Dip the Savoiardi in the berry liquid and divide among your ser- ving glasses. Spoon the berries and some of the remaining liquid over the biscuits, reserving some berries and liquid for the top. Spoon the ricotta-yogurt mix- ture over the berries and then top with a few remaining berries and a bit of liquid. Toss on a few garnishes. Sprinkle with shaved white cho- colate or cinnamon, or top with a mint sprig. Enjoy! Joe and Michele Becci are a brother and sister team who love all things Italian. Together, from opposite coasts, they co-author the blog www.OurItalianTable.com Or opt for an even fresher melange of ricotta and berries Light ricotta desserts for a hot summer's day

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