• english recipes
  • Scarpaccia – Italian zucchini cake (from Tuscany)

    Scarpaccia - Italian zucchini cake (from Tuscany)

    Scarpaccia is a cake from my city, Viareggio.
    I used to eat it since I was a child, so it’s normal for me, even if the combination of a cake and zucchini could sound quite weird.
    Can you imagine my surprise when I learned that a famous American cake, the zucchini bread, was similar to it?
    Of course the cake is different, but you can’t ignore some similarities.
    This is a family recipe, my granma used to do the zucchini cake, then taught it to my mother.
    We often do the zucchini cake at the hotel where my mom and I work. It’s always funny to see people’s faces and reactions in front of this weird new cake (because you know, it’s famous only in my city!)
    They divide into two categories:
    THE BRAVE: those who are really courageous to dare and taste everything.
    THE SCARED: those who look at this cake like an alien food. they take a bit with the fork, look at it really close, smell it, analyze it, touch it and then gather all their bravery and swallow it with their eyes closed. Like they are going to die, in few seconds.

  • english recipes
  • Sweet baked ricottas with chocolate and almonds

    Sweet baked ricottas with chocolate and almonds

    The sweet baked ricottas are an anti-panic recipe. That recipe you will need when uninvited or unexpected guests will land at your home and you have nothing to prepare a cake, no flour, no butter, no milk, nothing!!!
    To prepare the sweet baked ricottas you just need three common ingredients: ricotta, eggs and sugar.
    Then you can add everything you want, or that your pantry offers, I had almonds and milk chocolate, but you can easily add other flavours: nuts, hazelnuts, pine nuts, pistachios, dark chocolate, white chocolate, lemon zest, mixed berries, vanilla, cinnamon, or everything you want….just don’t add…broccoli for example 😛
    Or if you don’t have anything else, they will be damn good also using the three basic ingredients.
    They are ready in 3 minutes, they cook for 30 minutes, in 35 minutes you will have a dessert ready to be eaten. They are good served warm, with the chocolate still melted.
    Prepare them in a nice small casserole so you can serve them to you guests inside the baking dish.
    The ricottas will rise a lot in the oven, and the chocolate will probably run long the side of the casserole, don’t worry! They will look country, rustic and home-made (of course they don’t look so much elengant and chic :P), and that’s a warranty of freshness and good quality.
    The sweet baked ricottas are a gluten free recipe, so they are perfect for celiacs.
    When you will plunge your spoon inside those ricottas you will find a creamy cake with melted chocolate inlays and a crunchy almondy surface.
    Simply amazing.