Proud Italian Cook

Ricotta Poundcake

March 21, 2009 by Marie 82 Comments

This is hands down my favorite poundcake! I can’t say enough good things about it, except that it’s so moist, rich in flavor, and just plain delicious!

I’ve made it several times ever since I first saw the recipe in “Dolce Italiano” by Gina De Palma. Everyone who takes a bite of this always says the same thing, “OMG this is so good!”

The original version, which I made here, is vanilla based, and it’s truly outstanding.

I also make a lemon flavored version replacing the vanilla with Limoncello and freshly grated lemon peel, it’s citrusy and lovely!

Update on this recipe.

I first posted this 2009, it is now 2020 ( I can’t believe it) and I’m still making this delicious ricotta pound cake. Nothing has changed, it’s still a winner in my books!

I recently made it in my longer loaf pan and as you can see it turned out wonderful.

This time I added one heaping tablespoon of vanilla bean paste into the mix and the result was amazing, but you can’t go wrong with lemon either!

This is one of those recipes that never disappoints a classic and a great dessert to have all year long. Make a nice pot of coffee and share it with your friends and family!

INGREDIENTS:

Adapted from Gina’s recipe

1 1/2 cups of cake flour

2 1/2 teaspoons of baking powder

1 teaspoon of kosher salt

3/4 cup or 6oz unsalted butter, softened

1 1/2 cups fresh whole milk ricotta ( mine wasn’t whole milk & it turned out perfect)

1 1/2 cups of granulated sugar

3 large eggs

1/2 vanilla bean ( I didn’t have any at the time, and believe me it was just as good!)

1 teaspoon of vanilla extract ( I added a little more because I didn’t use a vanilla bean)

Confectioners sugar for dusting

Preheat your oven to 350 degrees F, and position rack in center. Grease and flour a 9-inch loaf pan.

In a medium bowl, sift together cake flour, bak powder, and salt, set aside. With your mixer cream together the butter, ricotta, and sugar on medium speed until smooth, about 2 min’s. Beat eggs in one at a time, scraping down the sides of the bowl after each addition. Split the vanilla bean, scrape out, and beat into the batter along with the extract. On low speed beat in the dry ingredients. Scrape down and beat for 30 seconds more.

Pour batter into prepared pan, smooth down with a spatula. Gently wack pan on counter to remove air pockets. Bake just for 15 min’s, then turn pan 180 degrees to ensure even browning. Lower temp to 325 degrees F and bake till cake springs back lightly, the sides start to pull away, and when it comes out clean in the center, about 25 min’s more.

Ok, here’s a couple of things I noted. Depending on how wet your ricotta is you might have to bake it longer, so drain your ricotta for a while if it’s very wet. This time I added an extra 15 min’s to the time. One other time I made this, I added another 1/2 hour. So just watch it and keep testing for doneness. Cool on a wire rack, then invert, and sprinkle with powdered sugar.

UPDATE IN 2020

I followed the general directions but it took 1/2 hour longer to bake, so don’t stress about that, you’ll know when it’s done, the ricotta wetness definitely affects the time sometimes.

82 Comments Filed Under: Cakes, Desserts Tagged: Gina De Palma recipe, poundcake, ricotta desserts

Lazy Weekend Breakfast!

March 18, 2009 by Marie 45 Comments

Don’t you just love a lazy Sunday morning? You know, the kind of morning you don’t have to be anywhere, or do anything. The kind of morning where you wake up and the smell of coffee is in the air, you grab your big cup, pour some, and then go over and start reading the Sunday paper.

An hour or two later you start getting hungry, but you want something different, something special, well this is it!! Eggs in Purgatory, Uovo in Purgatorio, or just plain Eggs cooked in a Chunky Marinara Sauce. Whatever you call it, I call it DELICIOUS!

For 4 eggs I used one 14OZ can of whole, crushed, or in this case, I used an Italian brand of canned cherry tomatoes. Saute in olive oil, 1 clove of crushed garlic, 1/2 of an onion, red pepper flakes(optional). Simmer until tomatoes cook down, I had to pierce my little tomatoes to help it along. Finish by throwing in some fresh chopped basil.

Now carefully crack your eggs on top of your cooked sauce, let the eggs poach slowly, covering them slightly to cook the yolks to your likeness.

At this point, you’ll want to toast up some good Italian bread, I stuck mine under the broiler for a few minutes.

When every things done, place your egg right on top of your toasted crusty bread, grab another cup of coffee and enjoy!!

45 Comments Filed Under: Eggs Tagged: eggs in purgatory, eggs in tomato sauce, Sunday breakfast

Chicago Style Chicken Vesuvio

March 12, 2009 by Marie 84 Comments

If you’re a Chicagoan you know what Chicken Vesuvio is, it’s one of Chicago’s signature dishes. In fact, many of the restaurants here offer it as “The Specialty of the House”.

There are many variations to to this Italian American dish, the mix of herbs you might use, red versus white potatoes, lemon or no lemon, whole garlic or crushed, bone in or boneless chicken, and adding additional veggies such as artichokes or mushrooms. Throughout the years I have made this every way I’ve mentioned. Some things are just worth repeating, and this recipe truly is!

This is homey, comfort food, intensely flavored herb roasted chicken and potatoes, swimming in a pool of garlicky white wine sauce, topped off with sweet green peas.
I love to make this on a Sunday afternoon, always making extra so we can have the leftovers during the week. By the way, it tastes even better the next day!

This recipe is one of the more classic ways to make Chicken Vesuvio, and is adapted from Harry Caray’s Restaurant, Chicago

INGREDIENTS

1 whole bone in, skin on chicken pieces, or legs and thighs

1/2 cup of olive oil

6 to 8 whole garlic cloves

2 russet potatoes cut into wedges or 6 red potatoes. sliced in half

Equal parts white wine and chicken broth, 1 to 1-1/2 cups

3 Tablespoons of chopped parsley and extra for garnish

1 tablespoon dried oregano

1 cup or so of frozen peas

INSTRUCTIONS

Heat a large skillet at least 14 inches with all the olive oil, then place the potato wedges along with 1 whole garlic clove and brown til golden on all sides, then remove and set aside.

Pat dry your chicken pieces dry and season with salt and pepper, now brown them skin side down in the pan with the oil, brown them a deep golden brown on the skin side and a lighter golden brown on the bottom. Toss in all the garlic as well.

Add the wine and deglaze.

Now add in the broth, oregano, parsley, salt and pepper to taste.

Pre heat oven to 350 and add in the potato wedges to the pan with the chicken.

Roast for about an hour til chicken is tender, ovens vary so check.

The last 15 minutes toss in the peas.

Smash that garlic into the sauce, spoon some on top of the finished chicken, sprinkle with parsley and enjoy!