Elisabetta’s Quick & Easy Strawberry Dessert

Elisabetta's Strawberry Dessert

Elisabetta’s Strawberry Dessert

Elisabetta and I cook quite differently: I tend to leaf through a cookbook, and the first few times I make a dish follow the recipe. She instead improvises, and when we were asked to bring dessert to Aunt Adriana’s a few days ago we stopped at the supermarket on our way. I would have been frantic, but she instead selected:

  • An Abundance of Strawberries
  • A container of Gelato alla Panna, Vanilla Ice Cream (she opted for Algida)
  • A package of Biscotti Digestive, which are sweet meal biscuits originally developed by McVitie’s, a Scottish outfit
  • A bottle of chocolate syrup
  • A package of fingertip-sized amaretti (almond macaroons), found in the bakery section
  • A package of fingertip-sized meringques, again in the bakery section
  • A package of Mikado sticks, which are sticks made of wafer and dipped into chocolate

When we got to Adriana’s Elisabetta hulled and quartered the strawberries. She then took stemmed goblets with bowls large enough to contain a dessert and put a Digestive at the bottom of each, followed by a squirt of chocolate sauce and a mixture of strawberries and ice cream to fill the cup. More chocolate sauce over the strawberries, a sprinkling of macaroons and meringues, a spot of ice cream to support a mikado, and that’s it!

They went very fast.

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Categories: Puddings and Spoon Desserts

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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