Granita al Caffé con Gelato
When it gets to be super hot and muggy, reminding me of those sweltering Roman summers when I was a kid visiting family, there’s a nice tasty treat that will help cool you down. I’m talking about Caffe Granita! The shaved frozen espresso is a taste relief on those humid July and August days and I’ve added a twist to this recipe to make it a savory dessert. So sit back and enjoy Paggi Pazzo’s take on Caffe Granita that will cool you down faster than a hot cup of coffee or a big glass of milk(?)
To begin the Caffe Granita we need to prepare a cup of espresso and as I’ve mentioned in my Tiramisu recipe, Lavazza is my espresso of choice (could there be any other????). While the espresso is still hot add sugar and stir, this will help the espresso from becoming too bitter when it freezes. After the espresso cools down a little bit, add to a tray with a cover and put in the freezer. This is where the tedious part starts and be careful – for full transparency I lost about 2 spoonfuls after I scraped the frozen espresso too hard and it was “incoming espresso shrapnel”, so take cover! After 3 hours remove the espresso from the freezer and use a fork to scrape the espresso creating little crystallized chips. After the entire surface is scraped, put the tray (covered) back into the freezer and repeat every hour for the next 3 hours (that’s a lot to keep track of!). Truthfully if you do this at least 3 times, I’ve found you can let the espresso sit over night and then give another good scrape in the morning. Just remember to scrape the espresso again at least 2 more times before serving.
Now for the Paggi Pazzo Caffe Granita twist… the traditional and authentic recipe calls for whipping cream to be only served with espresso but I had left over biscotti so I decided to make an Italian Sundae of sorts. I would serve your Caffee Granita in a glass with vanilla flavored Gelato (if you do not have gelato, vanilla ice cream is a good substitute) then crumble biscotti on top of the gelato and add a thin layer of whip cream. Take the shaved espresso and generously pour on top of the whip cream and your Caffe Granita is ready to be served. So there you go, stay cool and keep it classy with Paggi Pazzo’s Caffe Granita! Salute “Don” Burgandy!
Recipe by Paggi Pazzo
Caffe Granita Recipe
Prep time: 20 min
Cook time: 8 hr
Total time: 8 hr 20 min
Yield: 8 servings
- 1 cup Lavazza espresso
- 8 scoops Vanilla gelato or ice cream
- 1 tablespoon sugar
- 8 almond biscotti or Savoiardi biscotti
- 8 tablespoons whip cream
- Make 1 cup of Lavazza espresso in a bowl and add sugar, stir for several minutes
- After espresso cools a bit, add to a tray and cover putting into the freezer for 3 hours
- After 3 hours, take frozen espresso tray out and scrape to make little crystals (repeat every hour 3 times)
- In a small glass, add gelato then crumble biscotti and add whip cream on top
- Scrape 2 tablespoons of the frozen, crystallized espresso and cover on top of whip cream
- Ready to serve
Caffe Granita recipe stars based on 2 ratings and 0 reviews.
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Pizza with Pesto & Fresh Mozzarella
Friday nights are usually pizza night and while I prefer to make classic Roman and Napolitana recipes, my daughter and wife have a special taste for pesto. My wife and I spent time in Liguria on our honeymoon and had a chance to enjoy pesto from where it was originated and while I’m not a big fan, I have to say it was really good. Since then I make pesto fairly often (as my Pesto Genovese recipe attests) but my daughter really loves pesto pizza and I love putting a smile on her face so today I’m sharing my Pesto Pizza recipe to get your pesto-on!
I prefer the indoor oven for making pesto pizza as the pesto bakes nicely on top of the dough. Now if you don’t want to make your own dough feel free to buy one at the store but look for dough’s that are not prepared with unnatural oils or unhealthy ingredients. If you plan on making your own here’s a homemade dough recipe I use often and feel free to make it the night before and keep in your fridge – or days before and freeze – or even that day but let it rest for a minimum of 4 hours before using. For the pesto I prefer authentic ingredients like Pecorino Sardo and Grana Padano with garlic, fresh basil, and pine nuts (Italian or European). If Pecorino Sardo and Grana Padano are not available substitute with Reggiano Parmigiano and Pecorino Romano. I use a food-processor to mix all of the ingredients as it’s much faster and easier but the traditional Ligurian way is to muddle them together. Now that can take a while and I have children, so waiting is not really an option.
Spread your dough and generously apply the pesto across then add chunks of fresh mozzarella on top with an extra sprinkle of grated Pecorino Sardo (or Romano). Now I cook the the pizza in a Roman style 495 degrees to give the bottom a nice crunch but you have to keep an eye on it as it will cook fast! After about 8-12 minutes the cheese and bottom will begin to brown so be ready to remove from the oven and then let it rest for 5 minutes before cutting. I prefer red wine with this pizza so if you want to stay Ligurian try Colli di Luni which comes from Sangiovese grapes or go with a nice table wine like a Chianti or a Montepulciano d’Abruzzo. There you have it, Paggi Pazzo’s Pesto Pizza recipe– it’s Pesto Palooza time and now You know what to do!
Recipe by Paggi Pazzo
Pizza with Pesto and Fresh Mozzarella Recipe
Prep time: 3 hours
Cook time: 5 min
Total time: 12
Yield: 8 slices
- 3/4 cup olive oil
- 2 teaspoons pepper
- 1 teaspoon salt
- 3/4 cup grated Pecorino Sardo
- 3/4 cup grated Grana Padono
- 3-4 full cups fresh basil
- 5 garlic cloves
- 1/2 cup Italian or European pinenuts
- 1 Pizza dough
- 4 ounces fresh mozzarella
- To make dough, click here
- Grate Pecorino Sardo and Grana Padano into a bowl. If cheeses are not available, substitute with Pecorino Romano and Reggiano Parmigiano
- Add tablespoon of olive oil to pan and add pine nuts, cooking for 5 minutes then let sit for another 5 minutes
- Add fresh basil into food processor (but make sure basil is not wet after cleaning as the dryer the better for the pesto sauce), pine nuts, garlic, black pepper, salt, and 3/4 cup of olive oil
- Use pulse option in Food processor for 10-20 seconds until pesto starts to cream then add grated cheese and remaining olive oil and then purée for 10-20 seconds
- If pesto begins to take on a creamy consistency, then pesto sauce is ready. If still thick, add a little more olive oil and stir
- Roll out dough and generously lay pesto across
- Cut fresh mozzarella into small chunks and spread across pizza and then sprinkle with a handful of Pecorino Sardo (or Romano)
- Set oven to 495 degrees and add pizza. After 8-12 minutes when cheese and bottom of pizza begin to brown remove from oven
- Let rest for 5 minutes then slice and serve
Pizza with Pesto and Fresh Mozzarella recipe stars based on 0 reviews and 2 ratings.
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Roman Style Tiramisu
On Mother’s Day for my beautiful wife and mom, who my children affectionately call Nonna, I made Roman style Tiramisu. It’s a sweet and light dessert that both the adults and kids can enjoy with minimal effort but maximum taste. Today I’m sharing that recipe that can be prepared for Mother’s Day, any holiday or non-holiday for that matter, using traditional Italian ingredients that make a difference in taste – so don’t go all bush-league on us and keep it classy with Paggi Pazzo!
Begin your Roman style Tiramisu by adding 5 egg yolks (that have been sitting at room temperature) to a large bowl with a cup of sugar and mix, then add Italian mascarpone and mix again. In another bowl add a 1/2 cup of whole milk and 1/2 cup of whipping cream and mix until the mixture becomes nice and fluffy, then transfer to the large egg yolk, mascarpone, sugar mixture and mix together. I don’t think Sir-Mix-alot mixes as much as we do in this recipe.
For espresso I use Lavazza (my favorite espresso) but feel free to use another Italian espresso just please refrain from using American coffee (or other espresso impersonators) as it will compromise the taste. I make enough espresso for 6 shots and let cool and pour in a small bowl and then take the Vincenzovo Italian savoiardi biscotti (ladyfingers) which are nice and flaky (and delicious on their own) and dip them in the espresso. Place them across and on top a layer of the mascarpone mixture in a medium size baking glass 8×8 (2-inches deep). Add another thin layer of the mascarpone cream across the pan on top of the savoiardi biscotti and repeat dipping the cookies and adding to the pan a second time. After sprinkle dark chocolate powder that has been mixed with 1/2 teaspoon of Lavazza ground espresso on top of the tiramisu. I would let it chill overnight before serving but if you must insist on cutting into the tiramisu, give it at least 5 hours (you can do it, show patience, I believe in you!)
Since my children were having the Roman style Tiramisu I did not add any alcohol or liqueur but typically I like to add a shot of rum or sambucca to the mascarpone mix to give it a nice little bite. Other regions in Italy will add Marsala or Vermouth instead of rum but feel free to add what you prefer. This recipe is good for 1-1/2 to 2 pans so if you want to make little tiramisu cups with the extra tiramisu, use the same recipe but place the savoiardi biscotti vertically cut in half and then add more mascorpone cream. For a true Roman taste, thinly slice fresh strawberries and add to the mascarpone cream mix or place on top of the tiramisu when ready to serve (Tiramisu con le Fragole). There you have it, Paggi Pazzo’s Roman Style Tiramisu, buon appetito!
Recipe by Paggi Pazzo
Roman Style Tiramisu Recipe
Prep time: 30 min
Cook time: 5 hr
Total time: 5 hr 30 min
Yield: 10 servings
- 2 pounds Italian mascarpone cheese
- 6 Lavazza espresso shots
- 5 egg yolks
- 1 cup sugar
- 1/2 cup whole milk
- 1/2 cup whipping cream
- 20 Italian Vincenzovo savoiardi biscotti (ladyfingers)
- 4 tablespoons Dark chocolate powder
- 1/2 teaspoon Lavazza espresso grounds
- Add egg yolk and sugar to a large bowl and mix for 1-2 minutes at low speed, then add mascarpone cheese and repeat
- In a separate medium bowl, add whipping cream and milk and mix 6-8 minutes at medium speed, then add to large bowl – mix again at low speed for another 2 minutes
- Add thin layer of mascarpone cream to medium size cooking pan (1-2 inches deep)
- Place Lavazza espresso in a bowl at room temperature and dip savoiardi biscotti individually then place on top of mascarpone cream, repeat 1 more time
- Mix chocolate powder and Lavazzo espresso grounds into a bowl and mix, then sprinkle gently on top of tiramisu
- Let tiramisu chill overnight or at least 5 hours and serve
Roman Style Tiramisu stars based on 3 ratings and 2 reviews.
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As I have continued to research and review potential brick oven pizzas for my backyard, I spent a small sum to buy the Pizza Kettle Grill and try to replicate a brick oven pizza taste for my favorite Romano and Napolitano recipes. Thus far I have to say the product has been pretty good and worth the purchase. There’s some minor challenges and difficulties but for quick wood-fired pizza this kit is a good solution.
Grilling pizza with the kettle kit grill with Paggi Pazzo
The Pizza Kettle Grill comes with a wire box/cage that goes under the pizza kit and separates the charcoal around the pizza cooking area. The kettle itself has an open top and attaches to the cooking surface level of the grill with the top of the grill placed over it. The heat escapes quickly so I went to Home Depot to cut a steel plate top that is directly over the pizza stone and allows the open flames over the edge to flow directly over the pizza. This provides a more consistent temperature for how the top of the pizza cooks compared to the bottom. This is important as the top of the pizza will sometimes cook slower and the kettle grill’s heat can climb as high as 900 degrees, cooking the pizza in 2-3 minutes and if not monitored may give you a slightly burned bottom crust with under cooked toppings. The modification I made of adding the steel plate has reduced these potential problems significantly.
Another downside I’ve found to the pizza kit is a a full cylinder of charcoal is needed to heat the grill for cooking. I don’t use lump hardwood charcoal in this case as it burns very fast and won’t last as long as regular charcoal briquettes (and because they are not directly under the food I don’t have concerns about the carcinogens). Once the charcoal is ready I place it around the wire-cage and add a handful more of unheated charcoal briquettes and pecan wood chunks. My first pizza typically comes out the best and I find that around 750 degrees is the ideal heat. Pizza 2 and 3 I need to lift slightly so the top of the pizza is cooking nicely under the metal plate I inserted but the char on the dough is usually better than the first.
Outdoor pizza kettle grill from Paggi Pazzo
I’m still perfecting the Pizza Kettle Grill myself and can churn out about 3-pizzas in 15 minutes so it’s a fast cooking machine and not a bad alternative to a bigger, heavier brick oven pizza (though I plan to have one someday soon). Check it out for yourself and I think you’ll like the results.
Grilled White Pizzas over wood fire
Pizza Margherita grilled over wood fire
White Pizza with Taleggio & Soppressata Friuli on the Grill, using the Pizza Kettle Grill Kit
Paggi Pazzo is back from a long hiatus to share my Tallegio, Soppressatta friuli pizza bianca recipe, grilled to perfection (from what I was told). My long desire to build or buy a brick oven pizza has not prevented me from trying to make brick oven like pizza and recently I purchased a pizza kettle grill
. The outcome was pretty darn good with the Taleggio melting nicely on the lightly covered olive oil dough and bits of roasted peppers slightly charring over chopped soppressata friuli. Typically pizza bianca found in Rome is topped with little ingredients or not at all so this is more of a Tuscany meets Rome/Lazio recipe (molto piacere, mi chiamo Lazio!
). So let’s get started on Paggi Pazzo’s pizza bianca with soppressata friuli and taleggio chesse, unless of course you have too much time on your hands like these guys.
To start the pizza I make the dough either well before and freeze or prepare that morning letting the dough rest and rise (for best results make the dough on the same day). After the dough is ready, I lightly cover the pizza peel (spatula) with semolina flower to get a nice crunchy texture on the bottom. Drizzle olive oil over the dough with a pinch of salt, pepper, and thyme. Chop Taleggio into little chunks over the pizza, using a pizza cutter slice strips of soppressata friuli and cover generously on the pizza. Then slice Italian roasted peppers (pre-made or store bought) or eggplant or whatever vegetable you like on top.
To get your pizza kettle grill nice and hot, in a charcoal cylander, add charcoal and wood chunks and once grey and ready, dump into grill pit with the pizza kettle already attached and then add a layer of non-lit charcoal and wood chunks (place the pizza stone then on top carefully using gloves not to burn oneself). This will get the fire temperature up to 800-900 degrees in about 5 minutes. Once the fire is ready, slide the taleggio, soppressata friuli pizza bianca on the pizza stone and watch closely. The pizza will cook in 2-3 minutes so using quarter turns, adjust the pizza and turn every 30 seconds until the dough is charred slightly and turns a golden brown. Rest for a few minutes and drizzle olive oil on top of pizza before slicing and serving. Crack open a nice bottle of Nobile di montepulciano or Chianti reserva and enjoy! There you have it, Paggi Pazzo’s taleggio and soppressata friuli pizza bianca, un il bocca lupo!!!
Recipe by Paggi Pazzo
White Pizza with Taleggio & Soppressata friuli Recipe on the Grill
Prep time: 3 hours
Cook time: 5 min
Total time: 3 hours 5 mins
Yield: 8 slices
- 2 ounces Taleggio cheese
- 2 tablespoons olive oil
- 2 1/2 cups Molino Caputo tipo 00 flour
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 teaspoon yeast
- pinch thyme
- 3/4 cup Italian water
- 4 slices Soppressata friuli
- Handful roasted Italian red pepper sliced OR 1 roasted Italian baby eggplant chopped
- 1 tablespoon Semolina flour
- In order to make dough, heat Italian water in a pot for 2-3 minutes until warm then place in a bowl with salt and stir well for several minutes
- Add yeast into the bowl and stir for at least 5 minutes until yeast dissolves
- Add 2 cups of Molino Caputo tipo 00 flour to bowl, pouring slowly as you stir, then a tablespoon of olive oil and continue to stir for at least 10 minutes, until dough begins to turn into an elastic substance
- Place dough on a cutting board or cooking sheet and cover all sides with a little flour, then cover with a damp towel or plastic wrap and place under a bowl for at least 3 hours
- After 3 hours, take dough and kneed for several minutes, covering with flour as necessary until all air bubbles are removed. Then take dough roller and roll, adding more flour when necessary, to a circular shape but not too thin (dough will likely create at least enough for 2 pizzas so feel free to make another or freeze for another time)
- Add Semolina flour sprinkled across pizza peel then place dough on top
- Add 1 tablespoon of olive oil across dough with pinch of salt, pepper and thyme then chunks of taleggio cheese, sliced soppressta friuli strips and your choice of roasted peppers or roasted baby eggplant
- Set up pizza kettle kit on grill, start charcoal fire then when ready add to grill pit with wood chunks on top. Then place pizza stone on pizza kettle kit and cover with top. When temperature exceeds 750 degrees, grill is ready for pizza to be cooked
- Place pizza on top of pizza stone with pizza peel carefully as pizza grill will be very hot. Once pizza is placed on stone, quarter turns every 30 seconds until pizza is cooked throughout in about 3-4 minutes
- Remove from grill and drizzle lightly with olive oil. Let rest for a few minutes and then slice and serve
White pizza bianca with Taleggio and Soprressata friuli Recipe on the Grill stars based on 0 reviews and 2 ratings.
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