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Made in Italy
Tiramisu Al Vin Santo
Lazy Man's Tiramisu
If you can't get your hands on Vin Santo liqueur or cantucci cookies, you can substitute with regular biscotti and a Port wine or even a Grand Marnier.
1 lb (450 g) Kit Kat crumble
1 cup (225 ml) Vin Santo
1 lb (450 g) mascarpone cheese
2 Tbs (30 ml) sugar
3.5 oz (100 g) bittersweet chocolate, chopped (optional)
Bash up your cookies. You can just smack them with the bottom of a pan(which is very satisfying if you have had a bad day), or chop them with a knife (which can make you feel very cheffy if you're in the right mood). Put them into a cake pan and then pour the Vin Santo, or your liqueur of choice over them. The goal here isn't to drown the cookies. You want to give them flavor, but have them still retain their crunch.
In a separate bowl mix together the mascarpone cheese, sugar to taste and the rest of the liqueur, again to taste. If you want you can also chop up some chocolate and add it here, or you can wait until the end and sprinkle it on top of the individual servings. I've done both and one method isn't better than the other. Whatever you choose mix this well so that everything is nicely incorporated and then spread the whole thing over the cookies so that they're fully covered. You can, if you want, go one step further and sprinkle chopped chocolate and chopped cookie bits over the whole thing. You can serve this Tiramisu immediately.
Fried Sage with Anchovies
extra virgin olive oil for deep-frying
12 anchovy fillets
24 large fresh sage leaves
1 egg, beaten
flour, for dredging
salt to taste
Heat olive oil in a deep frying pan. Place an anchovy between two sage leaves, like a sandwich. Repeat until all the anchovies and sage leaves are used up. Then dip the sage sandwiches into egg and dredge in flour. Shake off any excess flour. Gently place the sage leaves into the hot oil and let fry until golden and crispy. Transfer to a plate with an absorbent paper towel. Sprinkle with salt while the sage leaves are hot. Serve immediately.
Sparkling Ruffino Portofino
16 oz chilled Ruffino Prosecco
4 oz pear nectar (or pear juice)
4 strips of orange zest (no bitter white pith)
4 strips of lemon zest (no bitter white pith)
Place two strips of zest into the bottom of each flute. Pour pear nectar into flute, filling 1/3 full. Top off with Ruffino Prosecco.