ACHICA Living has been in Rome this week, setting eyes on biscotti and amazing pastries. This inspired us to share these easy and delicious recipes by Two Greedy Italians – Antonio Carluccio and Gennardo Contaldo. Choose from indulgent Chocolate and Amaretto Pudding or refreshing Lemon Granita. Enjoy the recipes – they’re quick and simple and taste impressive…
Budino Al Cioccolato e Amaretto
Chocolate and Amaretto Pudding recipe
A simple, old-fashioned chocolate pudding, which can be served either warm or chilled and is very easy to prepare. The addition of Amaretto liqueur gives it a bit of a kick but not too much. A perfect dessert to serve when you are in the mood for a little romance!
15g plain flour
30g caster sugar
1 vanilla pod, halved lengthways
and seeds removed
80ml Amaretto liqueur
100g dark chocolate, finely
50g unsalted butter
30g amaretti biscuits, crushed
1. Put the milk in a saucepan and warm over a low heat.
2. Combine the flour, sugar and vanilla seeds in a medium-sized saucepan, add a little of the milk and whisk to a smooth paste. Add the remainder of the milk and warm over a low heat, whisking all the while to prevent lumps from forming. Stir in the Amaretto liqueur and continue to whisk until the mixture has begun to thicken. Remove from the heat, add the chocolate and butter and stir to combine.
3. Spoon the mixture into serving glasses and serve either warm or cold, topped with the crushed amaretti biscuits.
Granit di Limone
Lemon Granita recipe
½ litre water
½ litre lemon juice
(about 6-8 large lemons)
grated zest of 1 lemon
1. On the Amalfi coast, where the famous Sfusato lemon grows, this thirst-quenching slush is a most refreshing and welcoming treat on a hot day, sold in bars and ice-cream parlours. If you can find Amalfi lemons then please use them, otherwise go for large, unwaxed organic lemons. You can also substitute the lemons for oranges, if you prefer.
2. Place the water and sugar in a small pan and gently simmer over a low heat for 10 minutes, until the sugar dissolves and the liquid reduces slightly and develops a syrup-like consistency. Remove from the heat and leave to cool.
3. Strain the lemon juice through a fine sieve and add to the cooled syrup. Mix well and leave to rest for 30 minutes, stirring from time to time.
4. Stir in the lemon zest, pour into a plastic container with a lid and place in the freezer. After 30 minutes, remove and beat with a fork, then place back in the freezer for another 30 minutes. Repeat the procedure three times, for a total of 4 hours. Keep in the freezer until ready to use. Alternatively, place in an ice-cream maker and churn until it is well amalgamated, but not as firm as ice-cream. Divide between 4 glasses and serve.
Two Greedy Italians is published by Quadrille.
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Emily Peck, Editor
View all posts by Emily Peck, Editor