• Home
  • About me/Chi sono
  • Contact

Un po' di pepe

~ …… (oon∙poh∙dee∙PEH∙peh) Cristina writes about interesting stuff /Cristina scrive di cose interessanti

Un po' di pepe

Tag Archives: Capri

Your Favourite Recipe

09 Sunday Sep 2018

Posted by Un po' di pepe in Mangiamo!, Recipes

≈ 25 Comments

Tags

Cannolo Award, Capri, Dolcevitabloggers, Dolci, Gluten-free baking, Gluten-free chocolate cake, Southern Italy, Torta Caprese, Traditional recipes

For the second time in 3 months, I wrote about the wrong topic for the monthly #dolcevitabloggers linkup!  I was frantically trying to finish a detailed review of my favourite book, only to find that other posts were on the topic of ‘favourite Italian recipe’. Mannaggia!  I had taken a screenshot of the list of topics, but a few of them were switched.

So…. my favourite recipe?  Hmmm.  That is almost like asking a mamma which one is her favourite child!  I love food and have too many faves to pick just one.  I think it is better if I write about your favourite recipe!  I had a look through the recipe category of my blog.  There are 14 recipe posts-half are desserts.  My favourite ingredients seem to be ricotta, limoncello, orange and olive oil! The most popular recipe post, by a massively huge margin, is Torta Caprese all’Arancia. I posted this recipe in honour of my 2015 Cannolo Award. 

Caprese (cah•PREH•seh) means ‘from Capri’ (CAP•ree) the beautiful island off the coast of Napoli.  I suppose caprese could also mean ‘goatlike’ since capra is goat?  We’ll stick with ‘from Capri’.

There are a few different stories about how Torta Caprese came to be.  The most likely is that it was invented by mistake in the 1920’s by a kitchen worker at an Austrian owned pensione on Capri.  He added mandorle tritate –ground almonds, instead of flour while trying to make something similar to an Austrian Sachertorte.  It was a big hit, and went on to be served at all of the hotels and tea rooms on Capri.

The basic recipe involves mixing melted butter and chocolate in a ‘bagno-maria’ with sugar and egg yolks, then adding whipped egg whites and ground almonds.  Liqueur, usually Strega, is added.  The cake has a hard thin shell and moist interior and the center tends to sink in a bit from the sides.

I recently tasted a yummy orange Torta Caprese, so I decided to try my own version.  After a bit of experimentation, and substituting Gran Marnier for Strega, I ended up with a very nice Torta Caprese all’ Arancia.  It is a 3 bowl recipe, so be prepared to wash them!

Read the rest of the original post Torta Caprese all’ Arancia to find the step-by-step recipe and find out what the Cannolo Award is all about.

This post is written as part of the monthly #dolcevitabloggers linkup, hosted by Jasmine of Questa Dolce Vita, Kelly of Italian at Heart and Kristie of Mamma Prada, the 7th -14th of every month. Hopefully next time I will prepare the correct topic!  You will have to wait until November to read about my favourite Italian book!

Here is me posing on my first visit to Capri when I was 16. Unfortunately I didn’t know about Torta Caprese at the time.

Ciao, Cristina

Share this:

  • Facebook
  • Pinterest
  • Twitter
  • Email
  • WhatsApp

Like this:

Like Loading...

Torta Caprese all’ Arancia

25 Saturday Jul 2015

Posted by Un po' di pepe in Mangiamo!, Recipes

≈ 23 Comments

Tags

Cannolo Award, Capri, Dolci, Gluten-free chocolate cake, Italian food, Southern Italy, Torta Caprese, Traditional recipes

Tortacaprese2In honour of my recent Cannolo Award, I thought this post should be food related.  What is a Cannolo Award?  Read about it here.  Although I love them, I will not be writing about cannoli, but rather about Torta Caprese.

The super cute-issimo cannolo logo

The super cute-issimo cannolo logo

Caprese (cah•PREH•seh) means ‘from Capri’ (CAP•ree) the beautiful island off the coast of Napoli.  I suppose caprese could also mean ‘goatlike’ since capra is goat?  We’ll stick with ‘from Capri’.

There are a few different stories about how Torta Caprese came to be.  The most likely is that it was invented by mistake in the 1920’s or 30’s by a kitchen worker who added ground almonds (mandorle tritate) instead of flour while trying to make something similar to an Austrian Sachertorte for visitors at an Austrian owned pensione on Capri.  It was a big hit, and went on to be served at all of the hotels and tea rooms on the island.

The basic recipe involves mixing melted butter and chocolate in a ‘bagno-maria’ with sugar and egg yolks, then adding whipped egg whites and ground almonds.  Liqueur, usually Strega, is added.  The cake has a hard thin shell and moist interior and the center tends to sink in a bit from the sides.

I recently tasted a yummy orange Torta Caprese, so I decided to try my own version.  After a bit of experimentation, and substituting Gran Marnier for Strega, I ended up with a very nice Torta Caprese all’ Arancia.  It is a 3 bowl recipe, so be prepared to wash lots of dishes!

Torta Caprese all’ Arancia

Ingredients:

  • 250g dark chocolate 70%
  • 175g (¾ cup) butter at room temperature
  • 110g (½ cup) sugar
  • 110g (½ cup) brown or golden sugar
  • grated peel of a large orange
  • 3 tablespoons Gran Marnier, Mandarino, or other orange liqueur
  • 6 eggs, separated
  • 150g (1½ cups) ground blanched almonds (also called almond flour or almond meal)
  • ½ a bustina (packet) Lievito Bertolini or Pane degli Angeli (substitute 2½ teaspoons baking powder if you can’t find these)
  • pinch of salt
  • Icing sugar for dusting

1.  Preheat oven to 180° C (350° F).

2.  Butter the sides of a round springform pan and line the bottom with parchment paper.

3.  Melt butter and chocolate in a double boiler or ‘bagno-maria’ (a stainless steel bowl in a pan of hot water) and let cool.  This can also be done with a glass bowl in the microwave but be careful-only heat in 30 second intervals and stir well.

4.  In another bowl, whisk the egg yolks and brown sugar, then add to the chocolate.  Stir in alcohol and grated orange peel.

PicMonkey Collage

5.  Whip egg whites with an electric mixer until stiff peaks form.  Add the white sugar.

Torta Caprese Collage4

6.  In another bowl, mix almond flour, lievito or baking powder and salt together with a fork.  Fold the chocolate mixture in with a rubber spatula, then fold in egg whites.

Torta Caprese Collage3

7.  Pour batter into pan and bake for 55 minutes to 1 hour, until center is firm.  The center sink in a bit.  Remove the sides of the pan and slide the cake onto a platter.

8.  Dust with icing sugar and serve with orange slices and whipped cream or gelato.  Store at room temperature for up to 3 days…if it lasts that long!

Torta Caprese

Buon Appetito!  Mille grazie to my amiche Anna and Shannon who were very motivated to help me photograph the finished cake.  I wouldn’t let them cut it and have a piece until the photos were done!

torta caprese tagliata

Torta Caprese pezzo

Here is me posing on my first visit to Capri when I was 16. Unfortunately I didn't know about Torta Caprese at the time.

Here is me posing on my first visit to Capri when I was 16. Unfortunately I didn’t know about Torta Caprese at the time.

Downloadable recipe and recipe in italiano will be added as soon as I am home from Italia.  Buon Appetito!

©2015unpodipepe.ca

Share this:

  • Facebook
  • Pinterest
  • Twitter
  • Email
  • WhatsApp

Like this:

Like Loading...

Enter your email address to follow 'un po' di pepe' and receive notifications of new posts by email.

Join 422 other followers

Follow Un po' di pepe on WordPress.com

Popular Posts

  • Benvenuti ad Orsara di Puglia
    Benvenuti ad Orsara di Puglia
  • Italiano per Ristoranti~How to pronounce your restaurant menu
    Italiano per Ristoranti~How to pronounce your restaurant menu
  • Limoncello Ricotta Cookies
    Limoncello Ricotta Cookies
  • Zeppole di San Giuseppe
    Zeppole di San Giuseppe
  • Percorso della Memoria
    Percorso della Memoria
  • About me/Chi sono
    About me/Chi sono
  • Grano Arso
    Grano Arso

Recent Posts

  • Percorso della Memoria
  • Ravioli Rossi
  • 700 Years of Dante
  • Buon Anno 2021
  • Reflecting on 2020
  • Panforte di Siena
  • Museo Faggiano
  • World Pasta Day
  • MOSE
  • Lecce
  • Writing about Italian Canadian Food Culture
  • Limoncello
  • L’ultimo Caravaggio
  • Ravioli di Ricotta e Spinaci
  • Lucca
  • Viaggio con Isabella
  • Street Art for International Nurses Day
  • Cinquecento Love
  • La Festa della Liberazione
  • Corzetti
  • In my Kitchen~Quarantine edition
  • Quarantine Selfie Collage
  • COVID19-Insieme ce la faremo
  • COVID19-Andrà tutto bene
  • Napoli Street Art

Categories

Amici e Famiglia Architecture Art Art history Art projects Bilingual posts Blogging Canada Culture Feste Firenze Inspiration Italia Italian Folklore Italian language Italian life Italocanadesi Libri Mangiamo! Orsara di Puglia Parole piacevoli Photography Puglia Recipes Roma Travel Travel tips Vino

Un po' di pepe on Instagram

I miss travelling and keep going through the photos of my last trip. I decided to publish a blog post to take you on a virtual tour of an open air exhibit of photos by @nicolagtramonte in Orsara di Puglia. Hope you enjoy the visit! #orsaradipuglia #percorsodellamemoria #photoexhibition #mostrafotografica #montidauni #weareinpuglia #puglia #pugliagram #vintagephotos #blackandwhitephotography #unpodipepe
Viva l’amore. I hope everyone had a wonderful day with their loved ones-in person or virtually❤️ #valentinesday #amore #raviolirossi #ravioliinpentola #buttalapasta #valentinecooking #beetpastadough #sanvalentino #unpodipepe
As requested-new blog post with directions for making ravioli rossi a forma di cuore, ❤️shaped red ravioli! #ravioli #beetpastadough #ravioliaformadicuore #heartravioli #valentinescooking #pastafattaamano #italiancuisine #unpodipepe
Playing with beet pasta dough and ❤️ cookie cutters with my nipotine today @isabelladecotiis We adapted my ravioli con ricotta e spinaci recipe -added puréed roasted beet and left out the spinach in the filling. Felt like we were playing with Play-doh! #ravioli #raviolirossi #raviolipersanvalentino #raviolidiricotta #valentinesdaymenu #pastafattaamano #handmadepasta #heartpasta #fbcigers #italianfood #unpodipepe
You know you are missing Italia and obsessed with food when your bath bomb looks like caciocavallo 🤪#bathbombs #caciocavallo #italianfood #lushbathbomb #imisstravelling #italiamimanchi #unpodipepe
2021 is the 700th anniversary of the death of Dante Alighieri. New post ‘700 years of Dante’ up on the blog #dante #dantealighieri #700yearsofdante #ladivinacommedia #sommapoeta #firenze #divinecomedy #deathofdante #igersfirenze #unpodipepe
Ravioli di ricotta e spinaci. Making pasta by hand is so meditative-and yummy too 😋. Recipe in blog archives #raviolidiricottaespinaci #ravioli #pastafattaincasa #pastafattaamano #ricottaandspinachravioli #italiancuisine #ciboitaliano #fbcigers #unpodipepe
Today is Giornata del dialetto e della lingua locale-Dialect and local language day. I don’t know who decides these things 🤷‍♀️ but I love this bus in #Orsaradipuglia It says ‘Livt dà nanz’ which means ‘get out of the way’ in dialetto Orsarese and also in #napoletano. It is what we would all love to say to COVID too! #dialetto #dialettonapoletano #dialettopugliese #weareinpuglia #linguelocale #livtdananz #busslogans #montidauno #giornatadeldialetto #unpodipepe
No caption required @laughingbeancoffee #covidliving #pandemiclife #happynewyear2021 #mannaggia #vancouver #vancouvercoffee #leapiffaith #unpodipepe

Archives

Un po’ di pepe on Facebook

Un po’ di pepe on Facebook

Start a Blog at WordPress.com.

Cancel

 
Loading Comments...
Comment
    ×
    loading Cancel
    Post was not sent - check your email addresses!
    Email check failed, please try again
    Sorry, your blog cannot share posts by email.
    %d bloggers like this: