Della Nonna Sauce Food

ZUPPA INGLESE DELLA NONNA

Steps:

• In a pot wish together very well egg yolks, sugar and corn flour until light.
• Add lemon zest and vanilla. Mix well.
• Add boiling milk.
• Now heat, stirring, until it barely reaches a boil, and cook for 30 seconds, stirring gently. Remove the pot from the fire. Don't overheat this in order to prevent sticking on the bottom of the pot (I make this step in the microwave stopping several times to stir the cream).
• Set aside until cold or slightly lukewarm.
• Now prepare the Syrup mixing well in a flat bowl all the ingredients until sugar melts.
• In a nice bowl (big enoght for everything) spread 1 third of the cream.
• Turn the savoiardi in the Syup.
• Tranfer on the firs layer of cream. If you use the sponge cake; lay the half of the cake on the cream and spoon over this the half of the syrup.
• Cover gently with second third of the cream.
• Repat the step with the savoiardi (or sponge cake) and spoon the rest of the syrup over these.
• Cover with the remaing cream.
• Top with the siewed cocoa powder.
• Refrigerate at least 5 hours and enjoy.
• Note 1: If you don't want to use alcohol, you could use some sweet syrup as grenadine. Or a mixture of water, sugar and some drops almond flavor.
• Note 2: What is alkermes? Read http://lpoli.50webs.com/htm%20texts/Alkermes.htm.
• Note 3: What is maraschino? Read http://en.wikipedia.org/wiki/Maraschino.
• Note 4: What is nocino? Read http://en.wikipedia.org/wiki/Nocino.

CHOCOLATE TORTA DELLA NONNA

Steps:

• To make the pastry, put the flour, butter and icing sugar in a food processor and pulse until it resembles breadcrumbs. With the motor running, slowly add the egg yolks. If the mixture looks too dry, drizzle in 1-2 tbsp cold water. Tip it out onto your work surface and gently knead together. Flatten the pastry into a disc, wrap in cling film and chill for 20 mins.
• Meanwhile, make the filling. Pour the milk into a saucepan. Scrape the vanilla seeds from the split pod into the milk and add the pod as well. Heat the milk over a medium heat until it just starts to bubble around the edges. Remove from the heat and leave to cool a little.
• Beat the egg yolks, sugar and flour together with an electric whisk for 5-10 mins until pale and mousse-like. Remove the vanilla pod from the cooled milk and steadily pour over the beaten egg yolks, whisking constantly.
• Pour the custard mixture into a clean saucepan. Heat over a medium-low heat, whisking all of the time. Cook the custard for 10 mins, still whisking, until it is very thick. Remove from the heat and push through a sieve into a wide dish. Cover the surface with cling film to prevent the custard from forming a skin. Set aside to cool while you prepare the pastry case.
• Roll out the pastry between 2 pieces of baking parchment to line a 24cm loose bottomed, fluted tart tin. Cover with cling film and chill for 30 mins. Heat oven to 200C/180C fan/gas 6. Line the tart case with foil or baking parchment and fill with baking beans. Bake in the oven for 15 mins. Carefully remove the baking beans and foil, then return to the oven for 5-10 mins until the pastry is golden brown. Leave to cool in the tin on a wire rack while you finish the filling.
• Reduce oven to 160C/140C fan/gas 3. Gently beat the custard with the ricotta, orange zest and grated chocolate until just combined, and spread evenly in the tart shell. Sprinkle over the pine nuts and bake for 35-40 mins - the filling will still be quite wobbly but it will firm up as it cools. Chill for at least 3 hrs, or overnight. Dust with icing sugar to serve.