Back 2017 Renato Poliafito You just left BakedThe beloved Brooklyn He co-founded a bakery in 2005. He The idea of writing a memoir and a cookbook focusing on desserts was a possibility. Italy. His The agent was not convinced of the idea. Poliafito The idea for a new project was conceived. Ciao, GloriaThe effervescent Brooklyn He opened a coffee shop, café, and bakery in 2019. Its menu is heavily influenced by Italy; “I thought, maybe one day the cafe will beget a cookbook,” Poliafito recalls. It was a pandemic that happened. Poliafito’s Agent reapproached the man, telling him that he must write this cookbook now.

“Italy was having this resurgence,” Poliafito says. “Post-pandemic, people wanted to travel again and one of the safest, most familiar places to go is Italy. It’s travel 101.” AndHe also adds there was another element: “I have to thank The White Lotus. When I was watching it, I was like, damn, I wish my book was coming out right now.”

Although Dolci! American Baking With an Italian AccentThe ‘didn’t fit in with’ The White Lotus‘s sordid voyage to SicilyIts timing is still fortunate: Published It is just one of many that were released late last month. new cookbooks Whose recipes and lenses have been trained? EuropeOther coastal areas and other. Dolci!, With its stunning photos of both Italy The desserts and the book itself will not deter readers from packing their bags. “It’s kind of hysterical,” Poliafito Says of the trend “I feel like I’m part of this movement, like Britpop in the ’90s.”

Poliafito The son of immigrants Sicily. Dolci! He reflects on what he refers to as his “lifetime of experience” Growing up with Italian The food itself, but also its absorption American influences. When He began writing the book using Casey ElsassHe had a vast arsenal of pastries, but found focusing on the “the” was more effective. “repeat offenders” This tends to be the case when you look at Italian The recipes were difficult, including almond, chocolate, pistachio or ricotta. But Then, Poliafito He realized that his interests could be broadened to include both American Desserts American Desserts with an Italian twist, “it opened the floodgates, because it’s like everything is on the table,” He says.

ThusHis cookbook contains recipes for many different dishes. Italian The zeppole, cantucci and maritozzi are all di San GiuseppeBut also red velvet cake with orange blossom water, cocoa ricotta zippole, cinnamon rolls, and chocolate sable rolls. There’s Yes, cannoli and cannoli cake are both available. The The book was developed based on the question of how to tweak certain recipes. Poliafito Questioned where to “draw the line” What is the difference between authenticity and homage? “keep [the recipe’s] core intact and then work on some other aspects.” The He says that the ultimate goal was not to bastardize, but to have a good time.

One One of the most simple recipes in this book is its semifreddo with peaches and cream, a dish that’s name reveals its simplicity. Italian The following are some examples of how to get started: American influences. In ItalyPeaches are plentiful in the summer, just as they are here. “the peaches and cream combination is very American in a lot of ways,” Poliafito says. Aside The recipe is simple and requires only a few ingredients. One Advice? You want to use the most delicious ripe fruit available,” Poliafito says — no matter whether you make this here or in Italy.

Peaches The following are some examples of how to get started: Cream Semifreddo Recipe

Makes Semifreddo of 9 inches (23 cm).


For The semifreddo

3½ cups (300 grams) diced peaches (4 to 5 peaches)
5 tablespoons plus ½ cup (65 grams, plus 100 grams) granulated sugar
Lemon juice, fresh 1 teaspoon (5 g)
2 large eggs
3 large egg yolks
1½ cups (345 grams) heavy cream, cold
Elderflower syrup, optional: 2 tablespoons (12 g)

For Top:

½ cup (85 grams) sliced peaches (1 to 2 peaches)
Sugar granules: 2 tablespoons (25 g)
Fresh lemon juice, 1 teaspoon (5 g)


Make The semifreddo

Step 1: Line Wrap a 9 by 5 inch (23 by 13 cm) loaf pan in plastic, leaving a 3 inch (8 cm) overhang on each side. Set In the freezer, chill.

Step 2: In Combine the peaches in a medium-sized saucepan with the 5 tablespoons (65 g) sugar and lemon juice. Cook Stirring often over a medium heat until the sugar dissolves, and the mixture begins to bubble. Continue Cook, stirring every so often, for about 10 minutes, or until the peaches begin to release their juices, and the mixture starts to thicken. Transfer Cool the medium bowl for 30 minutes. Cover Refrigerate for two hours with plastic wrap.

Step 3: Fill Add 2 inches (5 cms) of water in a medium saucepan and heat to a simmer on medium. Set Place a medium heatproof bowl on top of the saucepan. Make sure that the bowl does not touch the water. Add Then, add the remaining sugar and eggs to the bowl. Continue whisking until the mixture turns pale and thick. This should take 5 to 8 min. It Should fall off the whisk slowly in ribbons, and then suspend on the top for a couple of seconds. Remove After 30 minutes, remove the bowl from the saucepan. Cover Wrap in plastic and chill for an hour.

Step 4: When Once the yolk mixture has fully chilled, you can use a stand-mixer fitted with a whip to beat the cream heavy and elderflower (if using), at medium speed, until stiff peaks are formed, approximately 5 minutes. Fold Then, add the whipped-cream mixture to the yolks in three equal parts until there are no more streaks. Add Combine by folding in one third of the cooled peaches.

Transfer Pour the rest of the peach mixture on top. Cover Press the plastic edge onto the peach surface. Freeze For 4 hours or over night

While While the semifreddo freezes, make the topping.

Step 1: In In a small pan, combine peaches, lemon juice, and sugar. Set Over low heat, stir constantly until the sugar melts and begins to bubble. This should take about 2 minutes. Transfer Cover the bowl with plastic wrap, and place it in the refrigerator for 2 hours.

Step 2: Uncover Invert the semifreddo onto a plate. Discard The plastic wrap. Spoon Before serving, sprinkle the chilled peach topping on top of the semifreddo.

The Semifreddo may be stored in a freezer for a maximum of 1 week if it is wrapped in plastic.

From Dolci! By: Renato Poliafito You can also find out more about Casey Elsass. Copyright © 2024 by Renato Poliafito. Excerpted By Permission of Alfred A. Knopf, a division Penguin Random House LLC. All Rights reserved. No You may reproduce or reprint a part of this article without written permission from the publisher.

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