Crunchy, savory little snacks that are perfect for game day or an after-school snack. Make them ahead of time, freeze, and reheat for a quick and easy bite.
Tiramisù, meaning “pick me up” or “lift me up”) is one of Italy’s most famous desserts. This coffee-flavoured dessert goes great with a cup of coffee or espresso. Its origins are often disputed between Italian regions such as Veneto, Friuli Venezia Giulia, Piemonte and others. Original versions of the recipe used raw egg yolks, egg whites, sugar, mascarpone cheese and biscuits. This version has a sabayon-like mixture composed of cooked egg yolks making it safer to consume and giving it more longevity.
Pappardella are large, very broad, flat pasta noodles, similar to wide fettuccine. The name derives from the verb “pappare”, to gobble up. Pappardelle is a well-loved type of pasta in Tuscany. Tagliatelle, tagliolini, pappardelle, tortellini, and lasagne are some of the pastas made from sfoglia, the “leaves” of egg-and-flour dough. Tagliatelle which simply means cut pasta is a pasta wider than fettuccine but narrower than pappardelle. Legend has it that the tagliatelle shape–strips of pasta about a half inch wide, was invented in 1487 by Maestro Zafirano, a cook from the village of Bentivoglio, on the occasion of the marriage of Lucrezia Borgia to the Duke of Ferrara. The cook was said to be inspired by the beautiful blond hair of the bride. Despite the appeal of this romantic notion, it seems likely
that the invention of tagliatelle in Italy is earlier. Not only do we have pictorial representations of tagliatelle before this date in the Tacuinum Sanitatis, an eleventh-century Arab health manual translated into Italian that was first illustrated in the fourteenth century, but in the Compendium de naturis et proprietatibus alimentorum, a list of local Emilian nomenclature for foods compiled in 1338 by Barnaba de Ritinis da Reggio di Modena, the entry for something called fermentini indicates that it is cut into strips like tagliatelle and boiled.
Puff pastry seems to be a relative of the Middle Eastern phyllo dough. References to puff pastry appear before the 17th century indicating a history that originated through Muslim Spain and was converted from thin sheets of dough spread with olive oil to laminated dough with layers of butter, perhaps in Italy or Germany. Traditionally, however, credit is given to the French painter and cook Claude Gelée, who lived in the 17th century, for the discovery. The story goes that Gelée was making a type of very buttery bread for his sick father, and the process of rolling the butter into the bread dough created a croissant-like finished product.