L'Italo-Americano

www.italoamericano.org 46 L'Italo-Americano LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES MICHELE BECCI THURSDAY, DECEMBER 14, 2017 T he holidays are here! If the thought of going to a crowded mall or buying yet another gift card leaves you stres- sed or depressed, consider making a homemade gift from your very own kitchen. These thoughtful, creative gifts are the fastest way to warm the heart and let those closest to you know that you care enough to spend the time making them so- mething from the heart. (No one needs to know that these gifts take minimal time and are super easy. We will keep that our little secret!) Pack them in a pretty jar, add a touch of special ribbon and your family and friends will be forever grateful. These are three of my favorite Italian-inspired gifts: homemade Nutella for the chocolate fan in the family, red-wine infused sea salt for the foodie in the group, and Campari lollipops – well, just be- cause you can. This somewhat healthier version of Nutella is a snap to make. I love that I can control how much sugar I use. Feel free to play around with the hazelnut to chocolate ratio to make the taste exactly your own. You, of course, will need to taste multiple batches in the name of re- search. This year, I happened to score a bunch of small antique sil- ver spreaders at a local flea market so I am adding one tied with ribbon to each jar. The red-wine infused sea salt was inspired by an (extremely ex- pensive) jar I recently spotted at a foodie store. This could not be sim- pler to make and looks so pretty in a little jar. I used sea salt as I like the flake and granule size. You could use a coarse sea salt if you like larger granules. And then there are Campari lol- lipops – just because. (If you follow me over on our blog, Our Italian Table, you will know that I am sli- ghtly obsessed with Campari des- serts and drinks.) These look so pretty on the holiday table or atta- ched with a ribbon to a bottle of wine. Wishing everyone the merriest of Christmases, Buon Natale! Michele Homemade Nutella Ingredients: ● 2 cups hazelnuts (about 9 ounces) ● 6 ounces dark chocolate, chopped ● 2 tablespoons coconut oil (or a mild vegetable oil such as canola) ● 1/3 cup sugar (or to taste) ● 3 tablespoons unsweetened cocoa powder ● 1 teaspoon vanilla extract ● ½ teaspoon salt (or to taste) Directions: 1. Preheat the oven to 375 degrees Fahrenheit. 2. Spread the hazelnuts in a sin- gle layer on a baking sheet and toast in the oven until they are browned and fragrant, 12 to 15 mi- nutes. Wrap them in a clean kitchen towel and rub vigorously to remove as much of the skin as possible. 3. Melt the chocolate in a mi- crowave. Stir until smooth. Set the chocolate aside to cool. 4. Place the hazelnuts in a food processor and grind until they form a creamy paste, about 5 minutes. Add in the oil, sugar, cocoa pow- der, vanilla and salt. Blend until a desired consistency. (I like mine a bit chunky and do not mind any lit- tle chucks of hazelnut.) 5. Add in the melted chocolate and blend well. Taste and adjust sugar and salt to your preference. 6. Transfer to a glass jar and let cool. Store in the refrigerator for up to several weeks. This recipe makes about 2 cups. Red wine infused sea salt Ingredients: ● 1 bottle good red wine (I used Chianti) ● Approximately 2 cups sea salt Directions: 1. Simmer the wine, in a heavy saucepan over medium low heat until thick and syrupy, about 20 to 30 minutes. Wine should coat the back of a spoon and reduce to just a few tablespoons. Be careful towards the end of the process as it can quickly turn very syrupy and burn. 2. Allow to cool slightly. Add 2 cups of sea salt to the pot and stir to allow the salt to absorb the wine. If the mixture is very wet and/or wine still remains, add another half cup of salt. (Rule of thumb: I use about 1 ½ cups salt for every ta- blespoon of reduced wine.) 3. Spread the salt on a baking tray and allow to air dry for at least 24 hours. Stir the salt occa- sionally to prevent any sticking. Once dry, store in airtight jars. Campari lollipops Ingredients: ● ¼ cup + 1 ounce Campari, divided ● ¾ cup sugar ● ¼ cup cold water ● 1/3 cup corn syrup ● A few pinches of salt ● Special equipment: ● Candy thermometer ● Lollipop sticks ● Lollipop mold or silicone mat Directions: 1. If using a silicon mat, place it on a baking tray. 2. Combine the ¼ cup Cam- pari, sugar, water, corn syrup and salt in a saucepan. Stir until com- bined. 3. Bring the mixture to a boil over medium low heat, stirring oc- casionally until the sugar is dis- solved. Stop stirring and allow to boil until the mixture reaches 300 degrees F. 4. Remove from the heat. Working quickly, add in the re- maining Campari, giving it a quick stir. 5. Pour the syrup onto the sili- con mat forming about 2-inch di- sks or into the lollipop molds. Lay in the lollipop sticks and turn to coat. Let cool completely and 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 OurItalianTable.com. Homemade gifts from an Italian kitchen Red wine infused sea salt is fancy, but also incredibly simple to make

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