Cassata

Hidden at the back of Nonna's freezer is a very ordinary looking plastic container which you might easily overlook when reaching for a frozen chicken or a tray of ravioli.

It holds my favourite summer treat.

 

Three layers of gorgeously smooth and exotic icecream, sandwiched together into a cassatta, or basically, an ice cream cake.

 





 

Now these shots are from summer 2013/14 when the Cooking With Nonna project BROUGHT BACK CASSATA. 



 



The biggest benefit of my cooking spree so far, has been the return of family favourites which haven't made an appearance for literally decades.

 

My last memory of cassata had been glace cherries and that hidden container at the back of the freezer.

 

Now cassata is back on the menu, and in the next couple of weeks a fresh batch will be going into the freezer, ready for Christmas '14.

 

Everyone approves.

Amaretti di Palma

I love looking through Nonna's recipe scrap book (and it's definitely a scrap book).  Lots of little bits of paper with cryptic recipes, written in that distinctive handwriting, some English words mixed in with dialect and 'proper' Italian.

It brings back memories of Italian school, learning about those special action words you only find in recipes. "Sbattere!"

The best part is seeing all the different names of aunties, cousins, and mysterious strangers pop up on the recipes they've shared with Nonna.

We made Zia Palma's amaretti, and I sincerely believe that crushing the almonds through the sauce/salami maker is what makes them taste so wonderfully good.