No, this isn’t where Enzo Ferrari manufactures his world famous race cars. Those are actually made in the town of Maranello. Ferrara is a small, quaint, still undiscovered town where few tourists travel. Tucked between the Rivers Rhine and Po, this Northern Italian town emerged as the leader of the Renaissance Age with its masterful architecture, monuments and parks. Today Ferrara holds a place on the UNESCO World Heritage list because of her history.
In terms of food, this region is known for Salama da Sugo – a rich pork sausage combination of garlic, cinnamon, cloves and red wine. The mixture is then stuffed into the pig’s bladder, is sealed and bound with rope then tied into a kind of inverted bell. Then these soon-to-be tasty baubles are left to mature and ferment for six months to a year. Delicious over mashed potatoes and other root vegetables. Another hometown favorite is Cappelliacci alla Zucca or pumpkin-stuffed pasta. Excellent dish for the fall season. And while there are several sweet desserts from this area the Ferrarese Torta Tenerina, also known as Torta Montenegrina, is a regional treat. Named for visiting Queen Elena Petrovich, who hailed from the country, Montenegro, this flourless chocolate cake uses corn starch making for a lighter version of the flourless cake, not to mention making it gluten free!
On this particular day of our Cosmic Culinary tour we started with coffee at one of the local “bars.” Bar is the term used for a café in Italy where you purchase coffee or tea, not booze. Although several coffee bars do indeed offer liquor. Note about ordering coffee in Italy, which you may already know, should you request a “latte,” you’ll end up with a cup of milk – no coffee. A macchiato or café con latte gets you coffee with a generous amount of steamed milk. Cappuccino is a short sip or two of hot coffee with a little steamed milk. But remember, coffee beverages with milk should not be ordered after 11:00A.M. A little history about the Café Americano. This any-time beverage emerged during the Second World War when it became clear Italian Espresso was too strong for American soldiers. So the ever-creative Italians tempered the beverage with a little boiling water to accommodate the American palate. Want the Italian coffee experience but not the caffeine? - Daca is for you.
After our leisurely morning coffee and pastry we were free to explore on our own. It was during that walk-about and my search for an umbrella, my small group of friends and I happened upon Al Brindisi. This hole in the wall, establishment dates back to 1435 and is recognized by the Guinness Book of World Records as the oldest enoteca (wine bar) in the world! So many wines from all over the world! But all I could think about was that Torta Tenerina and how well it would pair with a glass of Sangiovese!
TORTA TENERINA
Ingredients
8 oz dark chocolate – finely chopped
8 Tbsp unsalted butter – cubed, room temperature
¾ cup granulated sugar - divided
4 large eggs – separated, room temperature
1 tsp vanilla bean paste
3 Tbsp corn starch
1 Tbsp espresso coffee granules
1/8 tsp salt
Mascarpone cheese – room temperature – for garnish
1 tsp vanilla bean paste
Powdered sugar to taste
Process Heat oven to 350 degrees F.
Generously grease 9” springform pan with non-stick spray. Line bottom of pan with parchment paper, then spray top of parchment with non-stick spray. Set to side.
In top of double-boiler, set over simmering water, melt chocolate, stirring frequently. Once chocolate has melted whisk in butter. Remove bowl from heat and allow to cool slightly.
To bowl of stand mixer, or standard mixing bowl, using electric hand-held mixer, add yolks. On medium speed, slowly add half granulated sugar then increase speed to medium-high and beat until eggs pale in color and mixture doubles in volume and thickens. When you lift the beater, mixture should fall back into bowl in a “ribbon” that doesn’t break.
Stir in melted chocolate along with vanilla cornstarch, coffee granules and salt. Set to side.
Beat egg whites, in separate, clean bowl, just until foamy. Slowly add in remaining granulated sugar, and continue beating to stiff peak stage. Fold egg whites into chocolate mixture in three separate batches just until blended – do not over stir.
Pour cake batter into prepared pan and level with offset spatula. Bake 23 – 28 minutes or until center of cake appears set and a light crust has formed on top. Set pan on cooling rack to cool. Remove from springform edge and allow to cool completely on rack. Cake may fall a bit as it cools – this is okay!
For serving, combine mascarpone, vanilla past and powdered sugar to taste in small mixing bowl. Dust top of cake with desired amount of powdered sugar and dollop of sweetened mascarpone.
Serves 10 - 12
Comments