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When I think of Italy, apples are not the first fruit that comes to mind, but Frisceu di Mele have been prepared in Liguria with this simple batter since the Middle Ages. They are most often prepared during Carnivale or around Christmas time, but since they are so delicious and easy to prepare, I find myself making them year round. There’s nothing quite like biting into these crunchy little fritters on a lazy Sunday morning.

This recipe is traditional, with one exception, I added 1/2 cup of cornstarch to the batter to make them a bit crispier. If you are a traditionalist, just swap the cornstarch for additional flour.

To begin, add the flour, cornstarch, baking powder, sugar and salt to a medium sized mixing bowl and whisk until the ingredients are combined.

In a separate bowl, whisk the eggs, lemon zest and milk together.

Then, add the wet ingredients to the dry and whisk until the mixture is homogeneous. Allow the batter to sit for fifteen minutes. This allows the baking powder to evenly distribute and any residual lumps to dissolve.

Meanwhile, set up a frying station. Set up a cooling rack and add about 2″ of olive oil to a heavy bottomed pot or dutch oven and heat to 375°F.

Dip an apple slice in the batter and gently place it in the olive oil. Be careful not to over crowd the pan because the oil temperature will decrease. Fry the fritters until they are golden, about 45-60 seconds on each side.

When the fritters are done, remove them with a slotted spoon and allow them to drain on a cooling rack. Sprinkle with confectioners sugar and/or cinnamon and serve. Frisceu are best served hot from the pan. If you are not serving them immediately, keep them warm in the oven.

While we haven’t yet reached the end of summer, I feel autumn in the air. I don’t know why, mother nature has not signaled the cue. In California, we’ve just come out of a major heat wave, wild fires are blazing across the state, and the atmosphere seems to double duty as a sepia toned filter, turning the world a very unnatural shade of brownish- orange.

But, despite all that, there are figs, sweet heavenly figs! We all need our distractions, right? This rich and buttery Almond Loaf Cake is laced with sweet anise and topped with honey roasted figs. The flavors play off each other beautifully, the anise offers a mild licorice flavor which complements the figs and the almond enhances it all. Give it a try and let me know what you think!

To begin, preheat the oven to 350°F. Butter or grease a loaf pan. Dust with flour, tap out the excess, and set aside. Sift the flour, baking powder, salt and sugar into a large mixing bowl and set aside.

In a separate bowl, whisk the egg yolks, whole egg, cream and almond extract together.

In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter, half of the wet ingredients and the dry ingredients. Mix on low speed and beat until the mixture is incorporated.

Then, add the remaining egg mixture and anise seeds and beat until well combined, another two to three minutes. Transfer the batter to a baking pan.

Bake for about 30-40 minutes or until the loaf has turned golden brown and a toothpick comes out clean when inserted. Transfer the cake to a wire rack to cool for 20 minutes before removing the cake from the pan.

To make the glaze, add the powdered sugar, softened butter, almond extract, salt and milk to a bowl and whisk until the ingredients are well combined. When the cake is cool, pour the glaze over the top and allow to sit until it firms up.

Lay the figs on a parchment lined baking sheet, cut side up, drizzle with honey and roast for 10-15 minutes at 350°F.

To assemble, decorate with the roasted figs, and a drizzle of honey. Enjoy!

This roasted tomato sauce is a perfect homage to the end of summer and a tasty spin on a traditional tomato sauce. Some years the garden produces next to nothing, other years you have so many tomatoes, you don’t know what to do with them! This year, my mom is inundated, and while she has been processing most of them at her house, she still brings me a bag a week. My favorite way to enjoy fresh tomatoes is to simply slice, season and drizzle with olive oil and vinegar, but if I do anything beyond that, I roast them.

In this recipe, I slice the tomatoes in half, lay them cut side down on a baking sheet and roast them until they bubble and blister, releasing their juices which results in an intensely fragrant, sweet and concentrated flavor. Before I blitz them in the food processor, I add a bunch of fresh basil to brighten the sauce and then it’s ready to use, simple as that. If you prefer to store the sauce, it can be kept in a freezer friendly container container for up to four months.

To begin, heat the oven to 400°F. Then, cut the tomatoes in half and place them on a parchment lined baking sheet. Add the sliced onion, garlic cloves, oregano, salt and pepper.

Drizzle with olive oil, toss gently and arrange the tomatoes so the cut side is facing down. Then, put the sheet pan in the oven and roast for 30-40 minutes, until the tomato skins have loosened.

Allow the tomatoes to cool for about ten minutes and then, pull the skins off. They should come off very easily. Then, put the roasted tomatoes, onions, and garlic into a food processor (leaving the liquid behind) along with the basil leaves and blitz. Taste and adjust seasoning as necessary.

Bring a pot of salted water to a boil and cook the spaghetti according to the package instructions. Drain the pasta and toss it with the sauce. Top with freshly torn basil leaves, and a sprinkling of Parmigiano-Reggiano and enjoy!

This Star Shaped Brioche is a fun spin on the classic. It’s soft and buttery, its twisted layers laced with pesto and a blend of shredded Provolone, Asiago and Parmigiano-Reggiano cheese. In order to develop the flavor in the dough, it does have to do a slow rise in the refrigerator over night, so if you plan to make it, you will have to factor in the time, but it is definitely worth it! This recipe makes one 9″ star.

To begin, grease a large bowl with oil, butter or a non stick spray. Put the flour and yeast in the bowl of a stand mixer fitted with the dough hook, and then add the sugar, salt, milk, eggs, and vanilla paste (or extract) and mix on low speed for 5 minutes.

Add the butter a few pieces at a time, making sure each batch is fully incorporated before adding the next. Continue until all the butter has been added to the dough. Mix for a total of 30 minutes on low speed, scraping down the sides of the bowl, as necessary.

Turn the dough out onto a lightly floured work surface and use a rolling pin to form a rectangle. Don’t worry if it is not perfectly shaped, it really doesn’t matter.

Fold the left side over to the right, the right over to the left, then, the top to the bottom and the bottom to the top so you have an envelope with the seam at the top.

Place the dough seam-side down in the prepared bowl, turning it to coat all sides in the oil. This prevents the dough from developing a skin as it rests. Cover with plastic wrap, and set aside for 1 hour. After the dough has rested, repeat the folding process, put it back in the bowl, cover, and refrigerate overnight.

After the dough has set in the refrigerator overnight, lightly flour your work surface and divide the dough into four equal sized chunks and roll them into balls. Then, roll each ball into a circle about 10″-12″ in diameter. Transfer the dough to a sheet of parchment paper, and spread it with the pesto and then sprinkle with cheese. Set aside and repeat with two other balls of dough, stacking the sheets as you go. Do not spread the filling on the final sheet, just lay it on top of the stack.

Lay a dish on top of the stacked rounds and use it as a template, and then, using a sharp knife, trim the dough so they are all the same size. Press a 2-inch round biscuit cutter into the center of the stacked rounds, using only enough pressure to leave a small indentation in the top layer of dough. Do not cut all the way through. Then, using a sharp knife, starting at the biscuit cutter, cut through all layers of dough to form wedges. First, divide the dough into quarters, then cut the quarters into eights, and then cut the eights into sixteenths. The result will be sixteen evenly shaped wedges.

Then, lift two adjacent wedges, stretch gently and twist them in opposite directions twice. Pinch the ends together and tuck the seam underneath. If the dough does not stick together, you can brush a small amount of water on the ends and then squeeze. This usually does the trick. If not, I secure with toothpicks before I put it in the oven.

Once you have twisted and secured all the wedges, allow it to rest for about an hour, then, brush the dough lightly with an egg wash and bake at 350°F for 30 to 35 minutes, until golden.

While gnocchi have been around since the Renaissance in one form or another, the popular and widely recognized potato gnocchi probably originated in the 16th or 17th century after explorers brought potatoes in from South America. In this recipe, the tender little pillows of gnocchi are swimming in a creamy Robiola cheese sauce, floating on clouds of whipped cream. Serve these as a first course on any special occasion and I promise, they will not disappoint!

If you are not familiar with Robiola cheese, it is part of the Stracchino family, a soft ripened cheese that originated in the Piedmont region of Italy. It is often made of goat’s milk, but can also be produced using a combination of cow, goat and sheep milk. It is delicate, creamy, slightly tangy, and when melted into the heavy cream, makes an elegant and flavorful dressing for the gnocchi. While the addition of whipped cream may sound a bit odd, trust me on this, it elevates this dish to another level, adding an ethereal, light and magical element to this dish.

While the sauce does its part, the most critical element in creating a light and airy dish, is the gnocchi themselves. When making the dough, there are two things to keep in mind, (1) add as little flour as possible and (2) do not overwork the dough. The bottom line is the more flour you add, the heavier and denser the gnocchi will be, but having said that, if you don’t add enough, your roller will gum up as you try to form them, so like everything else in this world, it’s all about balance.

I’ve found that this recipe works well, the gnocchi are light and tender, but the dough retains enough texture that you can still roll them, creating little ridges and indentations to hold the sauce.

To begin, bake or boil the potato in salted water until fork tender, about 40 minutes. When they are cool enough to handle, remove the skins and press the potatoes through a potato ricer and place them in a mound, on a work surface. Make a well in the center, add the egg yolks and salt. Sprinkle the flour in a ring around the potatoes.

Lightly scramble the egg yolks with a fork and and use your fingers to gradually incorporate the ingredients together to form a dough. Add more flour as necessary.

Sprinkle your work surface with bench flour, if necessary and shape the dough into a ball. Then cut off a section of dough and, using your hands, roll it into a cord about 1/2″ thick. Then, cut the cord into 1/2″ pieces, press and roll the gnoccho along the back side of a fork, or use a gnocchi roller to shape the gnocchi. Don’t worry if they aren’t perfectly uniform, they will taste delicious, just keep rolling and you’ll find your own rhythm. Once the gnocchi are shaped, place them on a lightly floured surface until ready to cook.

Then, get started on the Robiola cream sauce. Using a stand mixer with a whisk attachment, beat 1/2 cup of the heavy cream until it forms stiff peaks and set aside. Next, heat a sauce pan over medium low heat and add the remaining 1 1/2 cups of heavy cream. Do not allow the cream to boil. When small bubbles begin to form, add the cheese and whisk frequently, until the cheese has melted. If you prefer to thicken the sauce, at this point you can add 1 tablespoon of cornstarch, whisking until it is completely dissolved. Turn off the heat, cover and keep warm.

Add the gnocchi to a pot of boiling, salted water. When they rise to the surface, remove them with a slotted spoon and add them to the sauce. Stir to coat and then fold in the whipped cream. Top with some fresh thyme and enjoy!

Who needs butter when you have olive oil? In this simple bundt cake recipe, the olive oil stands front and center, giving the cake a subtle fruity undertone, accentuated by sweet notes from the almond liquor and the faint flavor of lemon scattered throughout. Fresh from the oven, the crunchy top gives way to a moist center making the perfect accompaniment to an espresso or cup of coffee. Top with candied lemons, dust with powdered sugar and it’s ready to serve!

To begin, preheat the oven to 350°F and grease a bundt pan. Add the olive oil, whole milk, eggs, lemon zest and Amaretto to a large bowl and whisk until well combined. Then, add the dry ingredients to a separate bowl and give them a quick mix.

Pour the wet ingredients into the dry ingredients and whisk until well combined. Then pour the batter into the greased bundt cake pan, filling it 3/4 of the way up the mold so it has room to rise as it cooks.

Place in the oven and allow to bake for 45 minutes to an hour, until the cake pulls away from the pan slightly and the top is golden.

Allow the cake to cool in the pan for fifteen minutes. Then, remove from the mold and allow it to rest on a cooling rack until it comes to room temperature.

To make the candied lemons, heat the water and sugar in a shallow pan over medium heat, stirring until the sugar is dissolved. Add the lemon slices to the water, making sure they do not overlap one another. Poach until the lemons are translucent, between 30-45 minutes depending on the thickness.

Meanwhile, line a baking sheet with parchment paper. When the lemons are done, use a pair of tongs to remove them from the pan and place them on the baking sheet in a single layer.

At this point, you can allow the lemons to dry out overnight, or if you want to speed up the process, you can place them in a 200°F oven for about an hour until they have hardened.

Once they have hardened, cut a slit halfway through the candied lemons and arrange them on the top of the cake. Dust the cake with powdered sugar and you are ready to serve.

While you may not think herbs when you think of a blackberry tart, I promise you the unexpected addition of rosemary will pique your interest. This tart is earthy and grounding, a gentle reminder of the land from which it came. Imagine a huge blackberry bush at the end of a dusty dirt road, an afternoon breeze ruffling your hair, kicking up the sweet scent of dried grasses. The hot summer sun beats down on the deep inky fruit, and you reach into the tangle of branches, pluck a berry and pop it in your mouth. It’s perfectly ripe, warm, sweet and slightly tart. You harvest the berries, one at a time, avoiding the thorns, until your basket is brimming with fruit.

This was how our adventure began, but it didn’t end quite as peacefully. When our basket was half full, we heard the hiss of a rattlesnake, letting us know we’d taken more than our fair share. We froze in our tracks, and then made a slow retreat. We never saw the snake, but it certainly had us in its cross hairs! Nothing like nature to keep you in the present moment!

Back in the kitchen, I tested several different blackberry-herb combinations. In addition to rosemary, I also experimented with thyme, mint and basil and they all paired well with the fresh fruit. Rosemary and thyme added a heavier note to the jam, and the basil and mint brought out the natural sweetness of the berries. In the end, I preferred rosemary and thyme, but I tend to like heavier, earthy flavors. Play around with it and have fun!

Notes:

• While many blackberry jam recipes do not call for pectin, I added it to this recipe because it firms the jam and I didn’t want the jam to run when I sliced the tart. Feel free to omit the pectin if you are only making a jam.

• For seedless jam, pass the jam through a fine mesh strainer or chinois strainer after it has simmered on the stove. Sometimes, I pass half of it through the strainer to remove some of the bulk, but this is pure preference.

• The fruit should stand front and center! Taste it and then add the sugar slowly. If your blackberries are on the sweeter side, you may want to decrease the amount of added sugar, likewise if they are tart, you may want to increase the amount.

• Begin by making the jam. Place the blackberries, sugar, ground rosemary and lemon juice plus zest in a large pot over medium low heat. Then, crush the berries with a potato masher.

This step is optional. If you prefer to remove some of the pulp, remove the fruit by the spoonful and pass it through a fine mesh strainer, pressing down on the fruit, allowing the juice to return to the pot, while the solids get left behind.

Add the pectin, a little at a time, stirring until it has completely absorbed into the mixture. Bring the mixture to a boil and then reduce heat and allow the jam to simmer, uncovered, for about 25-30 minutes, stirring occasionally.

Then, remove it from the heat and allow it to cool for an hour. It will continue to thicken as it cools.

To make the tart shell, place the flour, salt and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse until well combined, but do not over mix. With the machine running, pour ice water down the feed tube and pulse the machine until the dough comes together.

Remove the dough from the food processor and place it on a flat surface. Using a pastry cutter or a knife, cut the dough in half and form it into two disks. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

After the dough has rested, roll out one disk between two sheets of parchment paper until it measures 12″ in diameter, about 1/8″ thick.

Press the crust into the tart pan and trim excess dough. Then, place a sheet of tin foil over the dough and weigh the top down with pie weights or beans. Bake for 20 minutes, remove from the oven and allow to cool slightly.

Then, spread the jam in an even layer over the tart shell, about 1/2″ in thickness.

Roll out the rest of the dough and cut into strips about 1″ wide. After cutting the dough into strips, I refrigerate them for about 20 minutes. It makes the dough much easier to work with if you plan to basketweave or braid the strips.

Brush with an egg wash, dust with sugar and bake at 350°F for 25-30 minutes, until the pastry is golden and the filling is heated through. Allow to cool on a wire rack before serving.

Silk handkerchiefs are delicate beauties, a classic Ligurian pasta served on special occasions. The pasta sheets are rolled so thin they are transparent, then cut into five inch squares to resemble a handkerchief. To serve, place a spoonful of pesto on the plate, lay one pasta sheet on top, then add another spoonful of pesto and then another pasta sheet, alternating until you have four or five sheets of pasta in the dish. Then, press the corners of the pasta towards the center, ruffling them as if they were fine swaths of silk. The delicate folds mingle with the light, allowing the pesto to glisten on the peaks, while casting shadows deep in the valleys. I can’t think of a better way to celebrate a special occasion!

To begin, add flour to the bowl of your stand mixer. Make a well in the middle and add the eggs, salt and olive oil. Then, using a fork, break the egg yolks and begin to mix. Add water in small increments until the dough comes together. Depending on the size of your eggs, the dough may need more or less water, so start slow. Continue to add water until the dough is no longer shaggy. Then, attach the dough hook to your stand mixer and knead on medium-low speed for five to six minutes.

Cover the dough tightly with plastic wrap and let it rest for thirty minutes. Meanwhile, set up your drying racks and your pasta machine. Set the rollers of the pasta machine to its widest setting.

Using a pastry cutter, or knife, cut off an egg sized chunk of dough and cover the remaining dough so it doesn’t dry out. Dust the dough with flour so it doesn’t stick to the pasta machine, flatten it with your hands and run it through the widest setting on the roller.

Change the setting to the next widest setting and repeat. If the dough sticks to the rollers, or it looks pitted as it comes out the bottom or the roller, dust with flour. Continue this process until the dough is about 1/16″ thick. On my kitchen aid attachment, it’s number 4.

Lay the pasta sheet on a flat surface and cut it into squares about 5″ each and then lay them on a well floured surface. Continue rolling and cutting until you have used all the dough. At this point, the pasta can either be cooked immediately, or left to dry

To make the pesto, add the basil, salt, garlic, pine nuts, ricotta and yogurt to a food processor and pulse until ingredients are combined.

Stream in the olive oil and blitz until well blended.

To prepare the pasta, set a large pot of water to boil and salt it generously. Boil, the pasta sheets, 2 or 3 at a time, for about a minute, then remove them from the water using a slotted spoon or kitchen spider and set aside.

To serve, smear pesto on the bottom of a plate, place a sheet of pasta on top, and continue layering pasta sheet and pesto until you have a fair sized portion and finish the last sheet off with a spoonful of pesto. Add a pinch of grated Parmigiano Reggiano and then press the sides of the pasta sheets, creating a bump in the pasta so the pesto runs down the sides of the ‘handkerchief.’ Serve immediately.

Zabaglione is a classic Italian custard made with egg yolks, sugar and flavored with Marsala, a fortified wine that adds an immeasurable depth of flavor. Spoon it over fresh figs or berries, serve it alongside Amaretti, Biscotti or Savoiardi biscuits (aka ladyfingers), drizzle it over a chocolate flourless cake, or forget about plating it altogether and eat it by the spoonful warm from the bowl! Zabaglione is a delicious, simple, elegant dessert, and once you learn the technique, you can whip it up in a matter of minutes.

The debates continue about the origins, with Tuscany, Piedmont and Emilia-Romagna all laying claim. In Tuscany, it is said to have originated and been wildly popular within the court of Caterina de’Medici; in Piedmont, it is was said to have been invented by the Franciscan monks to enhance men’s vigor and is referred to as Sambayon, to honor Saint Pasquale Baylon; and in Emilia-Romagna is believed to have been invented by Giovanni Baglioni, (Zuan Bajòun, in dialect), which was then abbreviated to Zabaglione. The jury’s out on this one and I don’t think they’re ever coming back, so however it happened, I’m just glad it did!

A few tips:

This recipe calls for dry Marsala wine, but if you have sweet Marsala on hand, I would suggest reducing the amount of added sugar.

If you don’t have a double boiler, you can create your own by nestling a mixing bowl into a pot filled with an inch of simmering water. If you use this technique, be aware that the bottom of the bowl should not touch the water. The steam from the simmering water will be enough to heat the mixture.

Keep the water to a simmer when heating the Zabaglione in the double boiler or the mixture may curdle.

To begin, bring one inch of water to a boil over high heat and then reduce it to a simmer.

Then, using a whisk or a hand mixer, beat egg yolks and sugar in a heat proof bowl until the mixture thickens and turns pale yellow in color.

Add the Marsala wine and salt and whisk until it is well combined. Place the bowl over the pot of simmering water to create a double boiler and whisk the mixture until it is warm, increases in volume, and holds a ribbon on the surface, about 7-10 minutes.

When it’s ready, it should look li\ke this.

Zabaglione can be served hot or cold. Enjoy!

Peaches and almonds are a match made in heaven and this crostata is no exception! For this recipe, I soak the peaches in Amaretto liquor and then press crumbled Amaretti cookies into the crust before baking. As it cooks, the peach mixture thickens, creating a sweet, bubbling syrup and the Amaretti studded crust adds a crispy, chewy bite along with an extra burst of flavor. You can whip this dessert up in no time. Give it a try and let me know what you think!

To begin, preheat the oven to 350°F.

Then, dissolve the cornstarch into the Amaretto, add the brown sugar and pour the mixture over the peaches. Toss until well combined and allow the mixture to sit until the dough is ready.

Next, get started on the dough. Place the flour, sugar and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.

Add the butter and shortening. Pulse until well combined, but do not over mix.

With the machine running, pour ice water down the feed tube and pulse the machine until the dough comes together.

Remove the dough from the food processor and roll into a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

After the dough has rested, place the it between two sheets of parchment paper and roll it into a 12″ circle, about 1/8″ thick and transfer to a baking sheet lined with parchment paper.

Remove the parchment paper on top and arrange the peach mixture on the dough, leaving a two inch border.

Fold the edges of the dough over the fruit, leaving most of the fruit exposed in the center. Whisk the egg yolk with heavy cream (or milk) to make the egg wash and brush the crust. Gently, press the crumbled Amaretti cookies into the top of the crust.

Bake for about 40 minutes or until the fruit is bubbling and the crust is golden.

To make the Amaretto glaze, add the Amaretto and cornstarch to a small pot and heat over medium high heat. Whisk the mixture until it thickens.

Allow the crostata to cool, drizzle it with the glaze and enjoy!