Mia Francesca Trattoria

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

Archive for the ‘Recipes’ Category

Recipe: Pumpkin Crumb Cake by Mia Francesca Trattoria

Tuesday, October 15th, 2013

Recipe For the Pumpkin Crumb Cake:

1 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

1 ½ teaspoons pumpkin pie spicePumpkin Crumb Cake Recipe

¼ teaspoon ginger

½ teaspoon coarse kosher salt

½ cup (1 stick) unsalted butter, at room temperature

1 cup light brown sugar, packed

2 large eggs

½ cup canned pumpkin puree

½ cup sour cream

1 teaspoon vanilla extract

 

Recipe For the Streusel topping:

2/3 cup all-purpose flour

1 cup light brown sugar, packed

¼ teaspoon coarse kosher salt

2 teaspoons cinnamon

10 tablespoons (1 stick plus two tablespoons) cold butter, cut into cubes

Recipe For Pumpkin Crumb Cake

Preheat oven to 350 degrees. Butter and flour the sides of a 9 inch springform pan and set aside.

 

First, prepare the streusel topping: In bowl whisk everything but the butter together until well

combined. Using a pastry blender or the tines of a fork cut in the cold butter until the mixture

resembles coarse crumbs. Set aside while you prepare the crumb cake batter.

Sift together the flour, baking powder, baking soda, salt, and spices into a bowl; set aside. In the bowl

of a stand mixer beat the butter and brown sugar until light and fluffy, about five minutes. Beat in

the eggs, one at a time, making sure to scrape the sides of the bowl between additions. Add in the

pumpkin puree, sour cream, and vanilla. Fold in the flour mixture by hand with a rubber spatula until

just combined, making sure not to overmix the batter.

 

Spread the batter into the prepared springform pan; sprinkle the streusel topping over the cake batter.

Bake for 45-50 minutes, or until the streusel is golden brown and a toothpick inserted in the middle

of the crumb cake comes out clean. Allow to cool completely on a wire rack before removed the

springform pan’s sides and serving.

 

Thanksgiving is fast approaching; make your holiday reservations soon and remember, the best of Italy is always found at Mia Francesca.

**Make Mia Francesca in North Hills a part of your Autumn gatherings and your upcoming Thanksgiving Dinners. Show us off to your favorite out-of-town guests and your business associates as they come to the Triangle for Thanksgiving and the warmth of our Central Carolina weather.

Please check out the video demonstration of our IRON CHEF Zach’s making traditional Italian Biscotti

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: Brown Sugar Pumpkin Biscuits with pumpkin spice glaze by Mia Francesca Trattoria

Sunday, October 6th, 2013

Recipe For the Brown Sugar Pumpkin Biscuits:Brown Sugar Pumpkin Biscuits with pumpkin spice glaze

4 cups all purpose flour

2/3 cup light brown sugar, packed

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon kosher salt

2 teaspoons cinnamon

1 ½ teaspoons ground ginger

1 teaspoon nutmeg

1 cup (2 sticks) cold butter, cut into small cubes

1 cup canned pumpkin

2 tablespoons molasses

6 tablespoons heavy cream

2 large eggs

1 tablespoon vanilla extract

Recipe For the Pumpkin Glaze:

2 cups powdered sugar, sifted

4 tablespoons canned pumpkin

½ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon ground ginger

2 tablespoons heavy cream

 

For the biscuits: preheat oven to 400 degrees.  Line two baking sheets with parchment paper and set aside.

In a medium sized mixing bowl sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.  Stir in the brown sugar.  Cut in the cold cubes of butter, using either a pastry blender or a fork until the mixture resembles bread crumbs.  In a separate bowl combine the remaining ingredients and stir together.  Fold the wet ingredients into the dry until just combined, then transfer the dough to a well-floured surface and knead just to bring everything together.  Roll out the dough to about a 1/2-inch thickness; cut into rounds using a 2-inch cookie cutter or biscuit cutter and place on the prepared baking sheets.

Brush the tops of each biscuit with a little heavy cream then place in the preheated oven to bake for 10 to 15 minutes, or until golden brown.  Allow to cool completely on a wire rack before making the glaze.

For the glaze: Sift the powdered sugar into a small bowl.  Stir in the pumpkin, spices, and heavy cream until well combined.  Spread some of the glaze on the now cooled biscuits and allow it to dry before serving.

**Mia Francesca Trattoria offers private dining options as well as quality catering in the Raleigh area.  Either way, you taste incredible authentic Italian cuisine while you make memories with family and friends.

**Make Mia Francesca in North Hills a part of your weekend memories, your Autumn gatherings, and your business meetings and networking events. Show us off to your favorite out-of-town guests and 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

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

Italian White Wine Varietals Presented By Mia Francesca Trattoria

Monday, September 30th, 2013

Come to Mia Francesca Trattoria, located in Raleigh at North Hills, for the best authentic Italian cuisine.  We launched our Italian wine series recently with a brief history of winemaking and since followed it  by discussing the famous  Italian wine regions.  Last week we posted our most recent article on red wine varietals and this week we offer a review of Italian white wines from Mia Francesca’s wine list.

Although Italy is better known for its wonderful array of red wines, Italy’s white wines, especially Pinot Grigio, are very pleasant when compared to France, Germany, and Northern California. Tuscany, where our culinary roots come from, offers a very flavorful array of excellent white wines. The rich and sweet flavor of native Italian white grapes bring pleasure to the tables at Mia Francesca Trattoria and they go extremely well with our light seafood dishes, fresh salmon, and delicious desserts. Italian wine and our locally fresh food pairings make our dining experience a unique one. Of course, the finest Italian white wine is good all by itself, poured into a tall glass and savored with friends and family.

White Wine Varietals of Italy

Here are six excellent examples of white wines in the Italian White Wine Selection:

  • Chardonnay—described as the “king of white wines”; Chardonnay is easy-to-grow, versatile, and is planted throughout Italian White Wine Varietals Italy. It is also an important component of Champagne.
  • Pinot Grigio—comes from a large wine producing region in Northeastern Italy; grapes can vary widely in color from silvery blue to grayish violet to ashen yellow; when produced the wines are white to slightly pink in color; the taste is crisp, light, and dry.
  • Riesling—considered to be one of the world’s greatest white wine grapes; a balance of good acid and high sugar levels produces wines with considerable aging potential; taste is delicate, but complex as well as spicy, but fruity in flavor; a long finish. 
  • Grechetto—grown in Italy’s Umbria region, delightfully rich and nutty in character.
  • Soave—Italy’s most popular dry white wine, located in the Western part of Italy’s Veneto area (east of Verona and around the town of Soave.)
  • Arneis—a white wine grape that originated and is primarily grown in the Roero hills of Italy’s Southern Piedmont; once nearly extinct, it has made a good comeback in recent years; it can produce very good wines with the fragrant characteristics of apples, pears, and a hint of licorice.

Remember our pairing principles include delicious foods and wonderful wines for our special guests. Our Monday wine specials make the start of the week as enjoyable as one can get with 50% off all wines from 11:30 a.m. until 11:00 p.m.

Mia Francesca Trattoria offers private dining options as well as quality catering in the Raleigh area.  Either way, you taste incredible authentic Italian cuisine while you make memories with family and friends.

**Make Mia Francesca in North Hills a part of your weekend memories, your Autumn gatherings, and your business meetings and networking events. Show us off to your favorite out-of-town guests and 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

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: Pumpkin Spice Creme Brulee by Mia Francesca Trattoria

Monday, September 23rd, 2013

Pumpkin Spice Creme Brulee Recipe Ingredients

2 cups heavy cream

¼ cup packed light brown sugarPumpkin Spice Creme Brulee

¼ cup granulated sugar

1 vanilla bean, split and scraped

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

1 cup canned pumpkin puree

8 large egg yolks

6 tablespoons Sugar in the Raw, or light brown sugar

 

Also needed:

6 4 ounce ramekins

Large casserole dish, or 13×9 inch cake pan

Fine mesh strainer

Cheesecloth

 

Pumpkin Spice Creme Brulee Recipe Instructions

Preheat oven to 300 degrees F.   Place the egg yolks, pumpkin, and spices in a medium sized heatproof bowl, whisking gently to combine.  Set aside.

In a medium saucepan heat the heavy cream, sugars, and split vanilla bean to a boil, whisking occasionally.  Slowly start to whisk the hot cream mixture into the pumpkin mixture, a little at a time, until fully combined.  Strain the custard through a fine mesh strainer lined with cheesecloth into a pitcher.  At this point you will need a rubber spatula or the back of a ladle to help push the liquid through the cheesecloth.  This process discards some of the pumpkin solids that remain.

Gradually pour the pumpkin custard into the ramekins, filling about 3/4s of the way.  Gently tap the ramekins on the counter to remove some of the excess air bubbles that might have formed through whisking.  Place the ramekins in the baking or casserole dish, and fill it with water until about halfway up the sides of the ramekins. Bake the brulees for 50 minutes.  Check the brulees, and if they are still not set in the center rotate the pan and bake for an additional 10 minutes.  Continue this 10 minute interval process until the brulees are set in the center  Remove from the water bath to cool on the counter for 10-15 minutes, then chill completely in the refrigerator for at least 4-6 hours before serving.

To serve, sprinkle one tablespoon of the sugar in the raw over top of each ramekin.  Place in the oven until sugar browns.

**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: 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

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

 

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

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