Mia Francesca Trattoria

Restaurant Raleigh
4100 Main at North Hills St.
Raleigh, NC 27609
919-278-1525

Archive for the ‘Featured Italian Dishes’ Category

Recipe: Raspberry Tiramisu By Mia Francesca Trattoria

Sunday, September 15th, 2013

Recipe For the Raspberry Mousse:

14 ounces fresh or frozen raspberries

1 cup granulated sugarRecipe Raspberry Tiramisu

2 teaspoons lemon juice

3 tablespoons cold water

3 tablespoon plus 1 teaspoon powdered gelatin

1 quart heavy cream

 

Recipe For the coffee soaking syrup:

3 cups fresh brewed coffee

1 cup granulated sugar

1 ounces crème de cacao liqueur (optional)

 

Recipe To assemble:

1 to 2 packages premade lady fingers (or 3 ladyfingers per serving)

8 8-ounce rocks glasses or parfait glasses

Cocoa powder and fresh raspberries for garnish

 

Recipe For the Raspberry Tiramisu

To make the mousse: In a small bowl, sprinkle the powdered gelatin over the cold water and allow to bloom for at least five minutes.  While the gelatin sets up, cook the raspberries, sugar, and lemon juice in a saucepan over medium high heat.  Once the raspberry mixture has come to a boil remove from heat, and immediately pour the mixture through a sieve to remove the seeds.  Stir the bloomed gelatin mixture into the raspberry mixture to melt (if it doesn’t completely dissolve, you can return both to the saucepan over low heat until completely incorporated).  Set aside to cool until lukewarm to the touch, stirring occasionally to release the heat.

Once the raspberry mixture has cooled, whip the heavy cream to medium peaks in the bowl of a stand mixer.  Fold the raspberry syrup into the whipped cream in thirds, making sure there are no streaks of white between each addition.  Set aside while you making the coffee syrup.

To build the individual tiramisu: In a wide bowl dissolve the sugar into the coffee.  Once completely combined add in the liqueur if you are using it.  Soak the ladyfingers in the coffee syrup, turning them once to make sure both sides are equally saturated (this will take about one to two minutes per side depending on how hard the lady fingers are).  You will need three ladyfingers per 8 ounce glass.   Cut the saturated ladyfingers in half, and layer them in the bottoms of each glass (two halves per layer).  Once the bottom of each glass is lined scoop anywhere between ½ cup to a full cup of raspberry mousse ontop of the lady fingers, filling the glass almost to the top.  Allow the tiramisus to set up in the refrigerator for two to four hours before serving.  Serve with a dusting of cocoa powder on-top and fresh raspberries.

**Make Mia Francesca Trattoria in North Hills a part of your weekend memories, your late summer gatherings, and your business activities. Show us off to your favorite out-of-town guests and your business associates by letting them experience the “Best in the Triangle” Northern Italian cuisine right here in North Hills, the heart of Raleigh’s Midtown.

**If you like recipes, you should check out the video demonstration of our Executive Chef Zach’s making Traditional Italian Biscotti. – Our check out all of our Italian Food recipes!

Visit us here at http://miafrancescaraleigh.com

Lunch Menu | Dinner Menu | Dessert Menu | Gluten Free Menu | Brunch menu | Weekly Restaurant Specials | Wine List

Mia Francesca Trattoria

4100 Main at North Hills Street

Raleigh, NC 27609

Phone: (919) 278-1525

Mia Francesca Trattoria PinterestMia Francesca Trattoria TwitterMia Francesca Trattoria Google+Mia Francesca Trattoria LinkedInMia Francesca Trattoria You TubeMia Francesca Trattoria Facebook

Recipe: Mia Francesca Trattoria’s Cannolis with Honey Ricotta Filling

Saturday, September 7th, 2013

Cannolis with Honey Ricotta Filling – Recipe Ingredients For the Filling:

1 15 ounce container whole milk ricotta

¼ cup honey

¼ cup powdered sugar

1 vanilla bean, scraped (or substitute 2 teaspoons vanilla extract)

1 ½ cups heavy cream, whipped to stiff peaks

Miniature chocolate chips for garnish

20-30 miniature cannoli shells, plain or lined with chocolate

One plastic piping bag (or a gallon sized ziplock bag)

 

Cannolis with Honey Ricotta Filling – Recipe Instructions: Cannolis with Honey Ricotta Filling

For the filling, whip the heavy cream in the bowl of a stand mixer to stiff peaks and then set aside in the refrigerator.  In a mixing bowl combine the ricotta cheese, honey, powdered sugar, and the scraped seeds of the vanilla bean (or vanilla extract).  Fold in the whipped cream.  If you’d like to have a stronger honey taste to the filling add more, one tablespoon at a time, until your desired taste is achieved.

If you plan to serve and eat the cannolis immediately: spoon the filling into a piping bag or a large ziplock bag.  Snip the corner of the bag and pipe the filling into the cannolis, making sure to not overfill them.  Press the miniature chocolate chips onto either end of the cannolis.

If you plan to serve the cannolis later and need to make them ahead of time I highly suggest using cannoli shells that are already pre lined with chocolate, or lining the shells with chocolate yourself and allowing them to dry before filling.  This way the cannolis won’t get soggy in the refrigerator before you need to serve them.

**If you like recipes, you should check out the video demonstration of our Executive Chef Zach’s making Traditional Italian Biscotti. – Our check out all of our Italian Food recipes!

Visit us here at http://miafrancescaraleigh.com

Lunch Menu | Dinner Menu | Dessert Menu | Gluten Free Menu | Brunch menu | Weekly Restaurant Specials | Wine List

Mia Francesca Trattoria

4100 Main at North Hills Street

Raleigh, NC 27609

Phone: (919) 278-1525

Mia Francesca Trattoria PinterestMia Francesca Trattoria TwitterMia Francesca Trattoria Google+Mia Francesca Trattoria LinkedInMia Francesca Trattoria You TubeMia Francesca Trattoria Facebook

Ten Great Reasons to Dine “Italian Style” at Mia Francesca Trattoria Raleigh

Wednesday, September 4th, 2013

Mia Francesca Trattoria is the restaurant of choice here in the Triangle for authentic Italian style cuisine. Here in Raleigh we really have 10 great reasons why our restaurant guests continue to enjoy their experience time and time again.

  • Convenient location: We are located in the heart of Mid-Town Raleigh at North Hills.  North Hills features plenty of
    Authentic Italian Restaurant Mia Francesca in North Hills - Raleigh, NC

    Mia Francesca Trattoria – Tuscan Italian Restaurant in North Hills – Raleigh, NC

    shopping, movie screens, and of course our Northern Italian restaurant!

  • Private rooms: We have private rooms for weddings, birthdays, anniversaries, bar and bat mitzvahs, and celebrations of all kinds!  We also host business group meetings.
  • Relaxing dining experience: Mia’s inviting hosts will escort you to your table and our wait staff will attentively serve you’re a filling and delicious authentic Italian meal.
  • Great conversations: Sit back and enjoy your dining experience sharing camaraderie with your companions in our relaxing atmosphere.  You will be able to truly unwind and have fun with friends, family, and business partners.
  • Experienced chef and kitchen staff: Mia’s authentic Italian meals come prepared by Chef Zack our taste sensation expert!
  • Menu choices: Whether you come for brunch or lunch or dinner, our menus feature a wide range of amazing choices that can change and reflect authentic Italian pizza and pasta.
  • Fresh ingredients–Even our dessert menu has the freshest of ingredients:  including fresh blueberries, strawberries, and peaches.  Our Crème Brulee consists of a rich custard base topped with a layer of caramel, fresh fruit, and powdered sugar.
  • Frequent visits: Everyone wants to return to Mia Francesca because of the excellence in food and service.  Another delightful experience awaits you when you come again to Mia Francesca Trattoria!
  • Complete catering services: We can come to you and we offer catering in Raleigh and the surrounding Triangle area.  We can bring our flavorful Italian cuisine to your next event or occasion! And don’t forget our restaurant is celebration headquarters for any size catering party.
  • We top the list of Raleigh restaurants—Mia has received excellent restaurant reviews.  We want you to be the next one to review it!  Treat yourself to this wonderful dining experience!

For Mia Francesca, we believe that any occasion and every occasion here in Raleigh deserves great food, great service and a great time. Join us every day of the week for that level of dining experience that will make you smile every time you visit. We want you back!

**Make Mia Francesca in North Hills a part of your weekend memories, your late summer gatherings, and your business activities. Show us off to your favorite out-of-town guests and your business associates by letting them experience the “Best in the Triangle” Northern Italian cuisine right here in North Hills, the heart of Raleigh’s Midtown.

**If you like recipes, you should check out the video demonstration of our Executive Chef Zach’s making Traditional Italian Biscotti. – Our check out all of our Italian Food recipes!

Visit us here at http://miafrancescaraleigh.com

Lunch Menu | Dinner Menu | Dessert Menu | Gluten Free Menu | Brunch menu | Weekly Restaurant Specials | Wine List

4100 Main at North Hills Street

Raleigh, NC 27609

Phone: (919) 278-1525

Mia Francesca Trattoria PinterestMia Francesca Trattoria TwitterMia Francesca Trattoria Google+Mia Francesca Trattoria LinkedInMia Francesca Trattoria You TubeMia Francesca Trattoria Facebook

Recipe: Chocolate Cherry Biscotti with White Chocolate Chips & Pecans – Mia Francesca Trattoria

Tuesday, September 3rd, 2013

Recipe For the Biscotti:Chocolate Cherry Biscotti Recipe

2 ¼ cups all-purpose flour

1 ¼ cups granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

¾ teaspoon kosher salt

¾ cup unsweetened cocoa powder (not dutch process)

8 tablespoons (1 stick) butter, melted and cooled

3 large eggs

2 teaspoons vanilla extract

¾ cup white chocolate chips

¾ cup dried cherries, chopped

¾ cup pecan pieces

 

Recipe For Garnish:

1 cup white chocolate, melted and cooled

Recipe Instructions 

Preheat oven to 325 degrees.  Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt into a medium bowl.  Set aside.

In a medium bowl, whisk together the butter, eggs, and vanilla until combined.  Form a well in the middle of the dry ingredients, and pour the butter mixture into the middle.  Fold the dry ingredients into the wet until the dough comes together.  Stir in the white chocolate chips, chopped dried cherries, and pecan pieces, transferring to a floured counter top to get the dough to hold together.

Divide the dough in half equally and roll each portion into a 10 x 2 inch log.  On a cookie sheet lined with parchment paper place the dough and flatten the top just slightly, then bake until firm to the touch, 35-40 minutes.  Allow to cool for 20 minutes, then cut the logs into ½ inch wide strips.  Replace to the cookie sheets and bake a second time for 15-20 minutes.  Transfer cookie sheet to a wire rack and allow the biscotti to cool completely.

For the Garnish: Once cooled, stripe the top of each biscotti with the melted white chocolate

 

***If you like recipes, you should check out the video demonstration of our Executive Chef Zach’s making Traditional Italian Biscotti.

Our check out all of our Italian Food recipes!

Visit us here at http://miafrancescaraleigh.com

Lunch Menu | Dinner Menu | Dessert Menu | Gluten Free Menu | Brunch menu | Weekly Restaurant Specials | Wine List

4100 Main at North Hills Street

Raleigh, NC 27609

Phone: (919) 278-1525

Mia Francesca Trattoria PinterestMia Francesca Trattoria TwitterMia Francesca Trattoria Google+Mia Francesca Trattoria LinkedInMia Francesca Trattoria You TubeMia Francesca Trattoria Facebook

Recipe: Browned Butter Nutella-filled Chocolate Chip Cookies

Wednesday, August 21st, 2013

Recipe Ingredients for cookies:Browned Butter Nutella-filled Chocolate Chip Cookies

2 ¼ cup all purpose flour

1 ¼ teaspoon baking soda

¼ teaspoon coarse kosher salt

2 sticks (8 ounces) unsalted butter

1  cup packed dark brown sugar

1/4 cup granulated sugar

1 egg plus 1 egg yolk

2 teaspoons vanilla extract

1 tablespoon sour cream

1 ½ cups miniature semisweet chocolate chips

1 jar of nutella, chilled in the fridge (for at least 8 hours or overnight)

Coarse kosher salt for finishing

Recipe Instructions 

Melt the butter in a saucepan over medium heat, whisking occasionally.  After a few minutes the butter will begin to foam; continue cooking, whisking constantly until the butter starts to brown on the bottom of the saucepan.  Continue to whisk and remove the butter from the heat as it becomes a golden color and begins to give off a nutty aroma.  Immediately pour into a heatproof bowl and set aside to cool to almost room temperature, whisking it occasionally to help in this process.

Whisk together the flour, baking soda and salt in a small bowl and set aside.  In a separate bowl whisk together the egg and egg yolk, then slowly whisk in the sour cream and vanilla extract; set aside.

Once the browned butter has cooled, combine it with the sugars in the bowl of a stand mixer.  Mix until well blended.  Slowly mix in the egg mixture, scraping down the sides of the bowl once incorporated and mixing a few seconds more.  On the lowest speed stir in the flour mixture.  Fold in the chocolate chips.

Chill the dough for at least 2 to 4 hours or, if you can, make the dough the day before you’ll be using it and let it chill overnight.

Preheat the oven to 350 degrees.  Line two large baking sheets with parchment paper and set aside.  Using two tablespoons of dough per cookie, measure the chilled dough and roll them into balls.  Flatten each ball with the palm of your hand until fairly thin.  Drop a half-teaspoon to teaspoon of chilled nutella into the middle of each and reshape into a ball, making sure there are no cracks or holes the nutella can melt from (add more dough to each if necessary!).  Place the cookie dough balls on the prepared baking sheets two inches apart from each other.  Flatten the tops very gently, and sprinkle each cookie with just a little of the coarse grained kosher salt (you can omit the salt if preferred).

Bake the cookies for 10-12 minutes, turning the trays halfway during the baking time to ensure they brown evenly.  The middles of the cookies will look slightly underdone but will continue to cook on the baking sheets once out of the oven.  Cool the cookies on the baking sheets for at least 5 to 10 minutes.

***If you like recipes, you should check out the video demonstration of our Executive Chef Zach’s making Traditional Italian Biscotti.

Our check out all of our Italian Food recipes!

Visit us here at http://miafrancescaraleigh.com

Lunch Menu | Dinner Menu | Dessert Menu | Gluten Free Menu | Brunch menu | Weekly Restaurant Specials | Wine List

4100 Main at North Hills Street

Raleigh, NC 27609

Phone: (919) 278-1525
Mia Francesca Trattoria PinterestMia Francesca Trattoria TwitterMia Francesca Trattoria Google+Mia Francesca Trattoria LinkedInMia Francesca Trattoria You TubeMia Francesca Trattoria Facebook

 

Best Restaurant Featuring Authentic Italian Wine and Food in the Triangle

Wednesday, August 21st, 2013

Mia Francesca Trattoria offers an authentic Italian Restaurant experience and  has an extensive wine list  of both superior NewMia Francesca Italian Retaurant Menus - Raleigh, NC World and Old World wines.  Many are from Italy, the largest producer of wine in the world. International connoisseurs often refer to Italy as the “enotria” or “land of wine” because of its rich diversity of grape varieties.

Italian vine-growing conditions are favorable for three very essential reasons:

  • The abundance of Mediterranean sunshine
  • Moderated by the cool mountain air currents and sea breezes
  • More than 2,000 indigenous types of grapes

Wine lovers recognize the Italian variety for its incomparable diversity, aroma and flavor.  Savor our extensive wine selection while sampling the delights of our delicious meat and cheese board (Chef Zack’s selection of artisan cheese and charcuterie, olives, fruit jam, and ciabatta crostini).

After the wonderful beginnings of dinner with both wine and fine cheese, you must try our authentic Italian pizzas. Customize and create your own unique pizza by selecting our freshest farm-to-table toppings.  Choose from the following fresh vegetables brought in locally for your enjoyment: olives, mushrooms, artichokes, spinach, onion, broccoli, roasted peppers, and eggplant.  You can add fresh sausage, anchovies, or meatballs; select your own cheeses to really make it unique: goat cheese, gorgonzola, mozzarella, Swiss, or fontina.

True to its Roots Italian Food

Of course, our authentic Italian pasta meals are just as delicious! You could select our classic spaghetti and meatballs in our homemade tomato basil sauce.  Our Gnocchi con Pesto features sautéed potato dumplings, basil pesto, pine nuts, chopped tomatoes and fresh mozzarella.  You can even add the following savory choices to your pasta dish: chicken, scallops, shrimp, steak, salmon, and meatballs.

The grand finale of any of our dinners at Mia Francesca Trattoria always includes our delicious Italian desserts.  One divine choice of many guests is our Tiramisu dessert which features espresso and kahlua soaked ladyfingers with lightly sweetened mascarpone cream and cocoa powder. For those who cannot decide which of our tempting and tasty desserts to enjoy, we have assorted dessert platters (designed for sharing among two to ten people).

Be our guest and come to Mid-Town Raleigh at North Hills to dine in the simple elegance of Mia Francesca!   Treat your palate to our fine Northern Italian cuisine while you make the sweetest of memories. The experience begins as soon as you open our doors!

**

Make Mia Francesca in North Hills a part of your weekend memories, your late summer gatherings, and your business activities. Show us off to your favorite out-of-town guests and your business associates by letting them experience the “Best in the Triangle” Northern Italian cuisine right here in North Hills, the heart of Raleigh’s Midtown.

***If you like recipes, you should check out the video demonstration of our Executive Chef Zach’s making Traditional Italian Biscotti.

Visit us here at http://miafrancescaraleigh.com

Lunch Menu | Dinner Menu | Dessert Menu | Gluten Free Menu | Brunch menu | Weekly Restaurant Specials | Wine List

4100 Main at North Hills Street

Raleigh, NC 27609

Phone: (919) 278-1525
Mia Francesca Trattoria PinterestMia Francesca Trattoria TwitterMia Francesca Trattoria Google+Mia Francesca Trattoria LinkedInMia Francesca Trattoria You TubeMia Francesca Trattoria Facebook

 

Recipe: Italian Lemon Ricotta Cookies

Saturday, August 17th, 2013

Cookies Recipe:

Italian Lemon Glazed Ricotta Cookies

Our recipe for Recipe Italian Lemon Ricotta Cookies

3 cups all-purpose flour, sifted

1 teaspoon baking powder

1 teaspoon salt

1 stick (4 ounces) unsalted butter, softened

2 cups granulated sugar

2 eggs, at room temperature

1 (15 ounce) container whole milk ricotta cheese

3 tablespoons lemon juice

zest of one lemon

Glaze Recipe:

1 ½ cups powdered sugar, sifted

3 tablespoons lemon juice

zest of one lemon

 

Preheat oven to 350 degrees.  Line two cookie sheets with parchment paper and set aside.

For the cookies: In a medium bowl, sift together the flour, baking powder, and salt.  Set aside.

Place the butter in the bowl of a stand mixer.  Begin to beat the butter on medium speed and slowly add in the two cups of sugar, scraping down the bowl once it has all been incorporated.  Continue to beat until the mixture is light and fluffy, about three minutes.  Add the eggs, one at a time, making sure to scrape down the sides of the bowl between additions.  Once incorporated, beat in the ricotta cheese, lemon juice, and lemon zest until well combined.  Fold in the dry ingredients by hand until just combined.

Using a cookie scoop or tablespoon, drop the dough by the rounded spoonful onto prepared baking sheets.  Bake for 10 minutes, rotating the pans at this time, and continue to bake until the edges are golden brown, about 15 minutes.  Remove the cookies from the oven and allow to cool completely.
While the cookies are cooling, make your lemon glaze: Sift the powdered sugar into a medium bowl.  Stir in the lemon juice and zest until smooth.  Once the cookies are cool spread a little of the glaze ontop of each cookie.  Allow to set up for two hours or until the glaze has hardened.

***If you like recipes, you should check out the video demonstration of our Executive Chef Zach’s making Traditional Italian Biscotti.

Visit us here at http://miafrancescaraleigh.com

Lunch Menu | Dinner Menu | Dessert Menu | Gluten Free Menu | Brunch menu | Weekly Restaurant Specials | Wine List

4100 Main at North Hills Street

Raleigh, NC 27609

Phone: (919) 278-1525
Mia Francesca Trattoria PinterestMia Francesca Trattoria TwitterMia Francesca Trattoria Google+Mia Francesca Trattoria LinkedInMia Francesca Trattoria You TubeMia Francesca Trattoria Facebook

Mia Francesca Trattoria: The Best Italian Restaurant in Raleigh

Wednesday, August 14th, 2013

Want the best Italian food in Raleigh?

The Best Pizza in Raleigh, NC

If you live in the Triangle or in close proximity to Raleigh, look no further than the best Italian restaurant in Raleigh, Mia Francesca Trattoria in North Hills for the premier in Northern Italian cuisine.  We are conveniently located in Raleigh’s Midtown just off 440 East and Six Forks Road and we offer relaxing outdoor and indoor seating with large rooms available for group and private dining.

Our guests choose Mia Francesca Trattoria for those private group dining experiences that might include celebrations, productive business meetings, birthday gatherings, anniversary dinners, and even elegant wedding receptions and memorable bar and bat mitzvahs.

We can even come to your off-site location with our design-your-own catering package:

  • Tell us  the number of people
  • Choose the menu items
  • Select the level of service required

Make your perfectly catered Raleigh area event the success you need it to be! 

From our scrumptious appetizers, to the farm- to- table fresh salads, to the melt-in-your-mouth meals, to the heavenly desserts; Chef Zack and his staff prepare the finest in authentic Italian cuisine.

Here is a sampling of our Northern Italian menu selections:

Appetizers

  • Bruschette alla Romana: garlic toast covered with marinated tomatoes and mozzarella cheese with olive oil
  • Spinaci aglio e olio: sautéed baby spinach with garlic, olive oil, and lemon

Farm Fresh Salads

  • Asparagi Insalata: fresh asparagus with blue cheese and tomatoes and a juicy lemon wedge
  • Caesar Salad: hearts of romaine, garlic, shaved Parmigiano, and roasted bell peppers

Lunch or Dinner

  • Penne con Pancetta: cured pork belly, Italian sausage, garlic, herbs, and tomato basil sauce
  • Pollo Arrosto alla Romano:  farm fresh roasted half chicken with white wine and chili flakes and accompanied with rosemary herb roasted potatoes

Desserts

  • Torta Bacio: chocolate-hazelnut mousse with cocoa nibs and chocolate crunch
  • Fig and Almond Crostata—chestnut honey, ricotta whipped cream, with a blueberry basil mixture

At Mia Francesca Trattoria, we also have a popular and extensive wine selection.  Please stop in for our every Monday Wine Special: 50% off all wines, and our every Thursday Drink Special: 50% off select cocktails. Late summer means good times!

Come in on the weekend and enjoy the best Brunch in the Triangle. Mia Francesca is open for both a Saturday and Sunday Brunch in Raleigh, from 10 am to 3 pm.  Anytime you dine with us, for any occasion and every occasion, you will be glad you did!

***If you like recipes, you should check out the video demonstration of our Executive Chef Zach’s making Traditional Italian Biscotti.

Visit us here at http://miafrancescaraleigh.com

Lunch Menu | Dinner Menu | Dessert Menu | Gluten Free Menu | Brunch menu | Weekly Restaurant Specials | Wine List

4100 Main at North Hills Street

Raleigh, NC 27609

Phone: (919) 278-1525
Mia Francesca Trattoria PinterestMia Francesca Trattoria TwitterMia Francesca Trattoria Google+Mia Francesca Trattoria LinkedInMia Francesca Trattoria You TubeMia Francesca Trattoria Facebook

 

Recipe: Italian Peach Involtini

Tuesday, August 6th, 2013

Italian Dessert Raleigh

Involtini is Italian for “wrapper.” This fantastic Peach dessert recipe is sure to please the entire family!

For the Almond Crema:

2 sticks unsalted butter, softened and cubed

¾ cup granulated sugar

½ cup (4 ounces) almond paste

2 cups plus 2 tablespoons all-purpose flour, sifted

4 eggs

 For the Involtini Dough:

1 stick cold buter, cubed

1 ½ cups all-purpose flour, sifted

1 teaspoon kosher salt

½ teaspoon granulated sugar

1 tablespoon water

 For finishing:

½ cup fruit jam of your choice (for this we used fresh NC peach jam)

1 cup turbinado sugar (Sugar in the Raw)

1 egg white

To make the Almond Crema:

Combine the butter, sugar, and almond paste in the bowl of a stand mixer, or in a large bowl. Cream the ingredients together at medium speed until the mixture is smooth and no lumps of almond paste remain. Add in the all-purpose flour and mix on the lowest speed until everything is incorporated.

Add the eggs, one at a time, while the mixer is still running. Make sure each egg is completely incorporated before adding the next. When all the eggs have been added scrape down the sides of the bowl and continue to mix until well combined. Refrigerate the creama in an airtight container for at least 20 minutes to allow it to set. As it is resting, make the involtini dough.

 To make the Involtini Dough:

Combine the flour, salt, and sugar in the bowl of a stand mixer, or in a large bowl. Add the butter, and cut in the butter on the lowest speed until only pea-sized amounts of the butter remain (the flour mixture will resemble a coarse sand in texture). Add the water, and continue mixing until the dough is smooth. Wrap the dough in plastic wrap, and allow to rest for two hours in the refrigerator.

Assembling the Involtini:

Remove the almond crema from the refrigerator and allow to come back to room temperature. As the crema softens, roll out the involtini dough on a floured surface with a rolling pin until it is 1/8 inch thick. Once the dough is rolled out, put on a cookie sheet and return to the fridge for 30 minutes to rest so the butter in the dough stays cold.

After 30 minutes remove the dough from the refrigerator and cut into two rectangles, about 7 by 9 inches. Spread a thin layer of the crema on each section of dough. Return to the fridge for 5 minutes. Spread a thin layer of the jam on top of the crema layer. Begin to roll up the dough with the longest side facing you. Fold a ¼ inch of the dough over itself, then carefully begin to roll the dough into a log. Repeat with the other involtini rectangle. Wrap each loosely in plastic wrap, and freeze for one hour.

Before taking the dough out of the freezer, preheat your oven to 350 degrees. Line two baking sheets with parchment paper, or a silpat. Have your egg white and turbinado sugar ready, sprinkling the turbinado sugar out on a piece of parchment paper (or wax paper). Remove the dough from the freezer and immediately brush each log with some of the egg white, then rolling it in the turbinado sugar until well coated. Carefully cut each log into ¼ rounds, then begin to arrange them on the parchment-lined baking sheets with the cut side down.

Bake for 15-20 minutes or until the cookies are golden brown. Allow to cool, then top with a dusting

Italian Peach Dessert

***If you liked this recipe you should check out the video demonstration of our Executive Chef Zach’s making Traditional Biscotti.

Visit us here at http://miafrancescaraleigh.com

Lunch Menu | Dinner Menu | Dessert Menu | Gluten Free Menu | Brunch menu | Weekly Restaurant Specials | Wine List

4100 Main at North Hills Street

Raleigh, NC 27609

Phone: (919) 278-1525
Mia Francesca Trattoria PinterestMia Francesca Trattoria TwitterMia Francesca Trattoria Google+Mia Francesca Trattoria LinkedInMia Francesca Trattoria You TubeMia Francesca Trattoria Facebook

 

Recipe: How to Make A Chocolate Tiramisu Cake

Thursday, July 25th, 2013

Chocolate Tiramisu Cake

Chocolate Tiramisu Cake Recipe

At Mia Francesca Trattoria we love Tiramisu, cakes, & chocolate. So, our Pastry Chef Ashley Whaley who daily prepares our dessert menu, decided to combine this three wonderful things into one creation, a Chocolate Tiramisu Cake! The result was a delectable dessert goodies. Below is the recipe that Chef Ashley used for the Chocolate Tiramisu Cake.

Tiramisu Cake Ingredients:

4 ounces unsweetened chocolate, chopped

1/3 cup cocoa powder

1 cup hot strongly brewed coffee

1 cup (2 sticks) unsalted butter, at room temperature

2 cups granulated sugar

3 large eggs, at room temperature

2 ¼ cups all-purpose flour, sifted

2 teaspoons baking powder

1 teaspoon baking soda

¼ teaspoon salt

1 cup milk, at room temperature

2 teaspoons vanilla extract, or coffee flavored liqueur

Preheat oven to 350 degrees F. Butter and flour (or spray with non-stick cooking spray) two 9 inch cake pans. Line the bottoms with parchment paper and set aside.

In a heatproof bowl place the cocoa powder and chopped chocolate. Pour the boiling water (or coffee) over the chocolate and allow it to sit for one minute before stirring until completely smooth. Set aside and allow to cool completely.

In a mixing bowl sift together the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer, or with a hand mixer, beat the butter until smooth. Slowly add the sugar, beating until fully combined and the butter mixture is light and fluffy Add your eggs, one at a time, making sure to scrape down the bowl between additions. Add in the chocolate mixture, making sure to scrape down the bowl. Add one third of the flour mixture until just combined, then add some of the milk. Repeat these additions, beginning and ending with the flour mixture, until completely incorporated. Gently fold in your vanilla extract or coffee liqueur.

Divide the batter between the prepared cake pans, and bake for 30-35 minutes. After 30 minutes check the cakes by inserting a toothpick into the middle, or by pressing on the top of each layer to see if they easily spring back. Cool in pans on a wire rack for 10 minutes, then remove from pans to cool completely.

Tiramisu Cake Filling:

1 cup (8 ounces) mascarpone cheese, at room temperature

1 ½ teaspoons coffee-flavored liqueur

1 tablespoons strong coffee

½ cup powdered sugar, sifted

1 cup heavy cream, whipped to soft peaks

Place the mascarpone, liqueur, and ground espresso in a mixing bowl. Gently fold them together until smooth. With a stand mixer (or hand mixer) whip the heavy cream to soft peaks. Fold in the powdered sugar until just combined. Gently fold the whipped cream, a third at a time, into the mascarpone mixture until fully combined. Chill until ready.

Once your cake has cooled, slice the two layers in half width wise with a serrated knife (or a narrow bread knife). Evenly spread the mascarpone filling on top of the first layer; place the next layer ontop, repeating the process until the cake is stacked. Place in the refrigerator to set up as you make your icing.

Chocolate Espresso Swiss Meringue Buttercream:

4 ounces unsweetened chocolate, melted and cooled

3 egg whites

1 cup granulated sugar

2 sticks plus 2 tablespoons (9 ounces) unsalted butter, at room temperature

1 tablespoon coffee liqueur, or 2 teaspoons finely ground espresso

Place the sugar and egg whites in a small metal mixing bowl and stir to combine. Set the bowl over a pot of simmering water, stirring constantly until all the sugar has dissolved, about 5 minutes.

Transfer the warm egg-mixture to the bowl of a stand mixer (or with a hand mixer), and beat on medium-high until stiff and glossy, about 8 minutes. Slowly add the butter while continuing to mix, making sure that it is well combined before adding more butter. Continue to add your butter until the mixture is light and fluffy. Stir in the melted chocolate by hand, then mix in the liqueur or espresso powder.

***If you liked this recipe you should check out the video demonstration of our Executive Chef Zach’s making Traditional Biscotti.

Check out all of our Italian Food recipes!

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