Have a delicious holiday!
Christmas
In Italian, affogato literally means “drowned”. In the culinary world, an affogato refers to a desert topped with espresso, which may be ice cream, but is typically either vanilla bean or bitter chocolate gelato. Originally from Milan, this warm and cold treat is basically an ice cream sundae for adults. Giada makes a unique gingerbread flavored affogato in this video, perfect for a Christmas Eve dessert. And you may be pleased with the espresso buzz as you wrap presents late into the night!
Here is the recipe courtesy of The Food Network:
Syrup:
* 1 cup water
* 1 1/2 cups sugar
* 1-inch piece fresh ginger, thinly sliced
* 2 cinnamon sticks
* 3 whole cloves
Espresso: (We admit to being true coffee snobs, and strongly recommend making espresso the traditional way, instead of instant.)
* 1/2 cup boiling water
* 1 tablespoon instant espresso powder
* 1 to 2 tablespoons hazelnut liqueur (recommended: Frangelico), optional
* 1 pint vanilla gelato or ice cream
Directions
For the syrup: In a small saucepan, combine the water, sugar, ginger, cinnamon, and cloves over medium heat. Bring to a boil, reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool, about 20 minutes. Remove the ginger, cinnamon, and cloves and discard.
Espresso: In a 1 cup glass measuring cup, whisk together the boiling water, espresso powder, and liqueur, if using, until the powder is dissolved.
Scoop the gelato into 4 dessert bowls or glasses. Pour 1/4 cup of the syrup and 2 tablespoons espresso over each. Serve immediately.
Our series of holiday appetizer videos are designed to help your winter party be the smash of the season! Serving a variety of gourmet appetizers will ensure you please the pickiest Christmas party epicures, and we love this video featuring Italian chef Mateo from Academia Barilla whipping up a decadent yet simple Italian eggplant and prosciutto starter. Check it out!
Rolled eggplant with prosciutto and pecorino cheese
Chef Mateo Carboni
Serves 4
1 eggplant,
12 slices ham (prosciutto)
3 oz Academia Barilla Pecorino Gran Cru (an Italian sheeps milk cheese)
2 tablespoons extra virgin olive oil
chives to taste
salt to taste
Preparation
30 minutes preparation
First slice the eggplants, then spread some extra virgin olive oil on both sides of each slice before grilling them for two minutes max on a pre-heated grill.
While the eggplant slices are still hot off the grill, sprinkle some grated Pecorino cheeses, then pair the slice with a slice of Prosciutto di Parma, and carefully roll them together, using chives to secure each roll, adding a final touch of flavor and presentation.