Stracciatella Gelato

Stracciatella Gelato

Stracciatella Gelato is kind of like American chocolate chip ice cream, except completely different. Instead of the chips and sometimes chunks you find in American product, Stracciattella has fine bits of chocolate throughout, which results in a smooth texture with just the slightest crunch in every bite. This is achieved by drizzling in a thin stream of melted chocolate during the final stages of churning, which hardens on contact and gets broken up as it churns. My two previous gelato recipes, chocolate and pistachio, were Sicilian style gelato, which has no egg or cream and is thickened with a crema rinforzata made from milk, sugar and cornstarch. Here, for a little variety, I went with a Northern Italian style vanilla gelato, made with an egg based custard. Stracciatella Gelato Recipe Prep time: 45 min | Total time: 45 min Makes About 1 Quart 2 cups whole milk 3/4 cup sugar 1 vanilla bean, split lengthwise 4 egg yolks 1 cup heavy cream 4 ounces bittersweet chocolate, coarsely chopped Stir the milk and sugar together in a medium sauce pan over medium heat and add the vanilla bean. Heat until bubbles begin to form around the edges. Remove the pan from the heat and steep for 15 minutes. In a medium bowl, whisk the egg yolks together. Slowly whisk the warm milk mixture into the egg yolks and transfer the mixture back to the sauce pan. Cook over medium heat stirring constantly with a wooden spoon until mixture thickens and coats the back of the spoon, 8 – 10 minutes and remove custard from heat. Pour the cream into a large bowl and place a mesh strainer on top. Pour the...
Grilled Chicken with Piri Piri Sauce

Grilled Chicken with Piri Piri Sauce

When I decided to add this blog to ItalianChef.com, I thought it would be a good forum for occasionally writing about other types of food.  The main focus will always be Italian cuisine, but I do branch out and would like to share my experiences with cooking in general.  My wife, Sandy, is Portuguese and since we have been together I have been exposed to a lot of great dishes from a culinary tradition I did not know much about before we met.  Continuing the grilled chicken theme from last week, I thought I would share one of my favorite Portuguese grilling recipes, Grilled Chicken with Piri Piri Sauce. Piri Piri Sauce is named after the very hot chile that is the main ingredient, the piri piri pepper.  The pepper, also known as malegueta is kind of hard to find here in America, so you can substitute any small hot pepper.  Bridgeport, Connecticut where Sandy’s family is from has a few Portuguese specialty food stores where I am able to find the jarred maleguetas from Brazil that I use.  You can adjust the heat to your own taste by increasing or decreasing the number of chiles. Grilled Chicken with Piri Piri Sauce Recipe 12 piri piri or other small hot chiles, coarsely chopped 2 cloves garlic, minced 1 teaspoon salt 1 cup extra virgin olive oil 1/3 cup white wine vinegar 1 whole chicken, 3 1/2 to 4 pounds, cut into eight serving pieces Prep time: 15 min | Cook time: 30 min | Total time: 45 min Serves 4 Combine chiles, garlic, salt, extra virgin olive oil and vinegar in a jar with a tight fitting lid. ...