Need an education into the art of making ice-cream or granita, panna cotta, cantuccini, not to forget Pasteria Napoletana and Zalenti (Vanilla and Orange Biscuits), Katie Caldesi in her wonderful new book Cook Italy (Kyle Books) has a whole chapter (chapter 10) dedicated to a Dolci Masterclass.
Right now, the Figs Roasted in Orange Zest and Raw Sugar (above, page 433) sound perfect.
Our Cook Italy Book Contest is Still On
Want to
land a copy of this book, answer these 2
questions:
-From what part
of Italy does the Agnello con piselli ('Lamb and Pea Stew') comes from?–What is Pasta Genovese ('Genovese Sponge')
used for?
Answers must be received by 8 PM (US Eastern Time) on Wednesday, July 14, 2010
E-mail them to info [at] njconcierges
[dot] com
Since there is only 1 copy of Cook Italy to win, the first correct
answers get the prize.