Mia Francesca Trattoria

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

Posts Tagged ‘Recipe’

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

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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

 

Biscotti Recipe: How to Make Traditional Italian Biscotti the Mia Francesca Trattoria Way

Thursday, July 25th, 2013

Biscotti Recipe for Traditional Italian Biscotti the Mia Francesca Trattoria Way

Biscotti recipes are everywhere, but our Chef Zach shows you how to make Italian biscotti the authentic traditional way, like we do here at Mia Francesca Trattoria. Please see the video demonstration and print out the biscotti recipe below. Entertain your friends with biscotti on their next dinner at your place!

[vimeo https://vimeo.com/88771075]

Biscotti Ingredients

1 1/2 cups pistachios 1/2 cup (1 stick) unsalted butter 3 eggs 1 cup sugar 1 teaspoon vanilla extract 3 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt Directions Preheat the oven to 350 degrees F.

Biscotti Recipe Preparations

Bake the pistachios on a sheet pan in a single layer. Bake for 10 minutes or until the nuts are lightly toasted. Remove from the oven. In an electric mixer, beat the butter until creamy. With the mixer running, gradually add the eggs, sugar, and vanilla; mix until creamed, use a spatula to move excess down of the sides. Add the flour, baking powder, and salt slowly to the mix while the mixer is running. Mix the dough until smooth. Using your hand, mix in the pistachios until evenly distributed. Put the biscotti dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased sheet pan and bake for 35 minutes or until the bottoms are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board. Slice each log on a diagonal into 12 1-inch thick pieces. Put the biscotti back on the sheet pan and bake 5 minutes. Turn the Biscotti over and bake the other side for another 5 minutes. Store cookies in an airtight container.

Check out all of our Italian Food recipes!

**Mia Francesca Trattoria, part of the Francesca’s Restaurants family (based out of Chicago, Illinois) is an Italian Trattoria and Wine Bar proud of its simple rustic cooking, friendly service, and moderate pricing. Located beside the Renaissance Hotel in Midtown Raleigh’s famous North Hills area, Mia Francesca boasts multiple private rooms, outdoor patio, lively bar and an extensive main dining room with a family friendly atmosphere. Open daily for lunch and dinner along with a late-night menu.

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