Carfagna’s Recipes

Quick Cooking Chicken Bolognese

Posted on by Carfagnas Market

The roots of Bolognese sauce can be traced back to the city of Bologna, nestled in the heart of Emilia-Romagna.  Bolognese is a hearty meat sauce most often made with finely ground beef, veal, and/or pork, along with chopped vegetables, simmered for hours in a rich tomato sauce.  The rich meat sauce is most often served with handmade pasta, such as fettucine or pappardelle.  

This recipe is a lighter version of the traditional Bolognese, using ground chicken and a shortcut of prepared Italian pasta sauce.  Much easier to make and to enjoy on a weeknight.

  • 3 tablespoons olive oil
  • 1 medium onion, finely chopped, about 1/2 cup
  • 1 medium leek, white and pale green parts, thinly sliced, about 1/2 cup
  • 1 large carrot, peeled and finely chopped, about 3/4 cup
  • 2 teaspoons kosher salt, divided
  • 1 pound ground chicken
  • 3 tablespoons tomato paste
  • 1/2 cup dry white wine
  • 3/4 cup whole milk
  • 2 cups prepared Carfagna’s Italian pasta sauce
  • 1 pound fresh tagliatelle, fettucine, or pappardelle 
  • 1 cup fresh grated Parmesan cheese, divided
  • 1/2 cup fresh basil, chopped
  • Additional olive oil for serving

Place a large Dutch oven pan over medium heat, adding in the olive oil.  When the oil is hot, add in the chopped onion, leeks, and carrots, seasoning with 1/2 teaspoon salt.  Cook until the vegetables are softened but have no brown color, about 5 minutes.

Add in the ground chicken, plus 1 teaspoon salt, breaking up the chicken stirring to mix in with the vegetables.  Cook for about 5 minutes, stirring and breaking up the chicken into small bits combining with the vegetables.  Stir in the tomato paste, cooking for 2minutes.  Add in the wine, cooking and stirring until the wine is mostly evaporated.  Add in the milk plus 1/2 teaspoon salt, stirring to combine.  Stir in the pasta sauce, heating through, then reduce the heat to medium-low and simmer for 30 minutes.  Turn off the heat, stir in 1/2 cup Parmesan cheese.   

While the Bolognese sauce is simmering, prepare the pasta according to package directions.  Before draining, reserve 1 cup of pasta water setting aside.  Add the drained pasta to the Bolognese sauce, plus a few tablespoons of pasta water, tossing to coat the pasta with the meat sauce.  Serve with additional Parmesan cheese, fresh basil,and olive oil.

Featured Market Ingredients

  • Carfagna’s Olive Oil
  • Carfagna’s Pomodoro Basilico Pasta Sauce
  • Fresh Fettucine Pasta
  • Ground Chicken
  • Parmesan Cheese

Bergamot Orange Tea Cake with Mascarpone Cream

Posted on by Carfagnas Market

This delicious cake uses Bergamot Orange tea leaves as an ingredient in the cake batter and the Mascarpone Cream topping.  Bergamot Orange tea is more commonly known as Earl Grey tea, a fragrant black tea flavored with bergamot oranges.  Bergamot oranges are primarily grown in Southern Italy with the juice being used in making candy, liqueurs, and pastries.  The essential oil extracted from the rind is used to flavor black tea, thus creating Earl Grey.  This beloved English tea has deep roots in Italy.  

The cake is topped with soft peaks of whipped mascarpone cream, and the cake has bits of chopped chocolate in every bite.  To finish the cake, garnish with additional chocolate curls over the peaks of cream.  Wonderful with an espresso, or maybe your favorite cup of tea. 

Frosting Ingredients

  • 3/4 cup heavy cream, divided
  • 2 teaspoons loose Earl Grey tea
  • 1/4 cup powdered sugar
  • 1/2 cup mascarpone cream cheese, room temperature

Cake Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tablespoon loose Earl Grey tea
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 teaspoons fresh grated orange zest, from 1 orange
  • 2 large eggs, room temperature
  • 1/2 cup whole milk, room temperature
  • 1/3 cup chopped bittersweet chocolate

Additional chocolate for topping the finished cake 

For the Frosting:  In a small saucepan, bring 1/2 cup heavy cream to a simmer over medium heat.  Remove from the heat, stir in the tea and let stand for 30-40 minutes.  Strain the tea using a fine-mesh strainer into a small bowl, discarding the tea leaves.  Chill the tea-cream for about an hour, or overnight.  

For the Cake:  Preheat the oven to 350 degrees.  Use additional butter to grease an 8-inch round cake pan and line with parchment paper.  In a medium bowl, combine the flour, tea, baking powder, and salt, whisking together.  Set aside.

In the bowl of a stand mixer, add the butter and sugar mixing until light and fluffy, about 3 minutes.  Add in the orange zest, mix to combine.  Add the eggs one at a time, mixing until combined, scraping down the sides of the bowl as needed.  With the mixer off, add in the flour mixture, mixing on low until just combined.  Mix in the milk to combine.  Use a rubber spatula to fold in the chopped chocolate.  Transfer the batter to the prepared cake pan.  Bake in the oven for 30 to 35 minutes until a toothpick inserted into the center comes out with just a few crumbs attached.  Cool the cake in the pan on a rack for 15 minutes.  Remove the cake from the pan to cool on the rack.

Finish the frosting:  Add the remaining 1/4 cup of heavy cream, the powdered sugar, and the tea cream to a clean mixing bowl.  With an electric mixer, whisk until medium peaks form.  Add the mascarpone cheese and whisk until stiff peaks form. 

Top the frosted cake with chocolate curls shaved from the additional chocolate.  Store the cake, and leftovers, in the fridge, letting the cake come to room temperature before serving. 

Featured Market Ingredients

  • Mascarpone Cream Cheese
  • Bittersweet or Dark Chocolate Bars
  • Heavy Cream

Risotto-Style Pasta with Chicken and Mushrooms

Posted on by Carfagnas Market

Making pasta in the style of risotto is not new, however, perhaps not traditional.  The pasta takes in flavor just as it does with rice, absorbing the stock as it hydrates and cooks.  With the addition of garlic and mushrooms, the pasta becomes seasoned with great taste and yields to a luscious texture.  As done with any risotto, you will need to tend to the pasta stirring and adding stock for roughly 20 minutes.  Think of it as a relaxing transition from a full day while enjoying a glass of wine.  

  • 3 tablespoons olive oil
  • 1 small onion, finely diced
  • 1 tablespoon minced garlic
  • 2 cups brown or white button mushrooms, sliced
  • 1 tablespoon tomato paste
  • 2 cups dry gemelli or penne pasta
  • 1/2 cup dry white wine
  • 3-4 cups chicken stock
  • 3 boneless skinless chicken thighs, cut into 2-inch pieces
  • 2 teaspoons kosher salt, divided
  • black pepper
  • fresh parsley, chopped
  • fresh grated Parmesan cheese


Working with a large Dutch oven pan over medium-high heat, add in the olive oil.  When the oil is hot, add in the onion, garlic and mushrooms, stirring to coat in oil.  Cook while stirring occasionally for 6-7 minutes, then add in 1 teaspoon of kosher salt and a few grinds of black pepper.  Add in the tomato paste, stirring to incorporate with the mushrooms.  Add the dry pasta to the pan with the mushrooms, stirring together, then add in the wine, stirring for 2-3 minutes.  The wine will bubble and absorb into the mix.  Lower the heat to medium.  

Meanwhile, have the stock on the stove in a pan over a low temperature to stay warm.  Once the wine has absorbed into the mix, begin ladling 1/2 cup of stock into the pasta mix, stirring to combine.  After the ladle of stock has absorbed into the pasta, continue adding 1/2 cup at a time until you have added 2 cups.  At this point taste a piece of pasta to determine the tenderness.  It will mostly likely be too firm.  

Add in the chicken thighs and 1/2 teaspoon of kosher salt, stirring with the pasta.  Cook the chicken while continuing to add more stock and stirring.  Check the chicken for doneness of internal temperature of 165 degrees.  When the chicken has reached the correct temperature, taste the pasta for texture.  You will want a tender pasta but not soft.  If it’s not yet tender, add another half cup of stock, as needed.    

Remove from the heat, adjust for seasoning, garnishing with fresh parsley and grated Parmesan cheese. 

Featured Market Ingredients

Carfagna’s Olive Oil

Gemelli or Penne Pasta

Chicken Thighs

Parmesan Cheese

Dry White Wine

Zucchini Parmesan

Posted on by Carfagnas Market
  • 4-5 medium zucchini, about 2 1/2 pounds
  • 2 cloves garlic, thinly sliced
  • 5 tablespoons olive oil, divided
  • 2 teaspoons kosher salt, divided
  • 3/4 cup panko breadcrumb
  • 1 1/2 cups grated parmesan cheese, divided
  • 1/2 cup shredded whole milk mozzarella
  • 1 1/4 cups jarred tomato sauce with basil
  • Fresh basil sprigs

Preheat the oven to 450 degrees. Cut each zucchini in half lengthwise, then cut into random pieces each being about 2 inches in size. Various sizes and shapes are good for this step. Place the pieces into a 9×13 inch baking dish and drizzle with 3 tablespoons olive oil. Add the sliced garlic, season with 1 teaspoon of salt and toss well to coat. Roast in the hot oven for 25-30 minutes, stirring halfway through, until the liquid is evaporated, and the zucchini is beginning to brown.

While the zucchini is roasting, in a medium bowl combine the panko, 3/4 cup grated parmesan, remaining teaspoon salt, and 2 tablespoons olive oil. Toss well to fully combine. Set aside.

Once the zucchini is beginning to brown, sprinkle the remaining 3/4 cup parmesan cheese and mozzarella over the zucchini, tossing to combine. Pour the tomato sauce over the zucchini, gently mix to combine. Evenly sprinkle the breadcrumb mixture over the top and return to the oven for 12-15 minutes until the top is golden brown and bubbly. Remove from the oven to cool for about 10 minutes. Add fresh basil and serve.


This Zucchini Parmesan dish hits all the right notes. Cheesy, crispy, saucy, and delicious! More commonly we think of Eggplant Parmesan with origin traced back to the 18th century originating in Southern Italy. The authentic dish features layers of breaded and fried eggplant slices, tomato sauce, and cheese. Our modern twist uses zucchini and eliminates frying with roasting, tossing the ingredients together instead of layering, resulting in an easy shortcut. The zucchini becomes deliciously silky-smooth with crispy-golden brown bits for a simple weekday dinner.

View upcoming cooking classes here.

Recipe: Cindy Ramsey

Photo: Cindy Ramsey

Vegetable Parmigiani ‘Lasagna’

Posted on by Carfagnas Market
  • 2 medium eggplant, sliced 1/4-inch thick
  • 2 large zucchini, sliced 1/4-inch thick
  • 1 large, sweet onion or red onion, sliced 1/4-inch thick 
  • 8 tablespoons olive oil, divided  
  • 3 cups Carfagna’s Original Pasta Sauce, divided
  • 1 cup shredded Italian-blend cheese 
  • 1/2 cup panko breadcrumbs
  • 3 tablespoons grated Pecorino Romano cheese
  • 1 cup shredded mozzarella
  • Fresh basil for garnish

Preheat oven to 400 degrees.

Heat a large skillet over medium-high heat adding 2 tablespoons of olive oil. Place the sliced eggplant in a single layer and cook for 1-2 minutes per side until lightly browned. Remove from the pan onto a plate and set aside. Continue with the sliced zucchini, adding 2 tablespoons of oil and the zucchini cooking for 1-2 minutes. Add these to the same plate with the eggplant. Repeat the process with the sliced onions.

Lightly oil a 9×13-inch casserole dish with cooking spray. Spread 1/2 cup of sauce in a thin layer on the bottom of baking dish.  Layer half of  each of the eggplant, zucchini, and onions, topping with 1 cup of sauce and half of the shredded cheese blend. Repeat with a second layer of eggplant, zucchini, onions, 1 cup of sauce and the remaining half of the shredded cheese blend.

In a small bowl, combine the breadcrumbs, 2 tablespoons of olive oil, and grated Pecorino Romano cheese. Sprinkle the breadcrumb mixture over the top of the layers, adding dollops of the remaining 1/2 cup of sauce to the top.

Bake for 25 minutes, then top with the shredded mozzarella. Increase the heat to 425 degrees and bake an additional 10-12  minutes until the cheese and sauce are golden brown and bubbling. Remove from the oven and let rest for 10-15 minutes. Garnish with fresh basil.

The tradition of Lasagna originated from Emilia-Romagna, and from there it has become a familiar representation of Italian cuisine. Basically, lasagna is a baked casserole layered with fillings of pasta, ragu, vegetables, and various cheeses. This recipe takes on the appearance of a traditional lasagna, but veers off course in that it does not include pasta. A lasagna-style casserole loaded with cheese, Original Pasta Sauce, and vegetables brings a delicious side dish to the table to accompany seared chicken, pork, or steak. Perfect in every way.

This photo captures the Vegetable Parmigiani recently created at a cooking class in Carfagna’s Cooking School. Check out our upcoming classes!

Recipe: Cindy Ramsey

Photo: Cindy Ramsey

This Entry Was Posted in Pasta

Caponata Pasta with Ricotta and Basil

Posted on by Carfagnas Market
  • 3 tablespoons, plus 3 teaspoons kosher salt, divided
  • 1/2 cup golden raisins
  • 2 tablespoons granulated sugar
  • 3/4 cup olive oil, divided
  • 2 pounds Italian eggplant, cut into 3/4-inch cubes
  • 12-ounces orecchiette pasta
  • 1/2 cup finely chopped shallots
  • 1/2 cup pine nuts
  • 4 tablespoons brined capers, drained
  • 3 cloves garlic, finely chopped
  • 1/2 teaspoon red-pepper flakes
  • 1/3 cup packed sliced basil leaves, plus more for serving
  • 2 tablespoons red wine vinegar
  • 8-ounces fresh ricotta

Bring a large pot of water to a boil over high heat. When boiling, add the pasta plus 2 tablespoons salt, stirring to combine. Cook according to the package to al dente. Reserve 1 cup of pasta water, then drain the pasta, adding the drained pasta back into the cooking pot. Set aside.

To a small saucepan, add the raisins, sugar, 1 tablespoon salt and 1 cup of water. Over medium heat, bring to a boil and cook for 2 minutes. Turn off the heat, then cover and set aside.

In a large non-stick skillet, heat 1/4 cup olive oil over medium-high heat. Stir in half of the cubed eggplant, seasoning with 1/2 teaspoon salt. Cook, stirring occasionally until the eggplant is tender and lightly browned, about 5-6 minutes. Transfer the eggplant to a medium sized bowl. Repeat the process with the remaining cubed eggplant, additional 1/4 cup of olive oil, and 1/2 teaspoon salt. Transfer to the bowl.

Add 2 tablespoons olive oil to the skillet, reducing the heat to medium. Add in the chopped shallots, pine nuts, capers, garlic and red-pepper flakes, stirring until the shallots are tender, about 2-3 minutes. Transfer this to the bowl with the eggplant, along with basil and vinegar. Strain the raisins, discarding the soaking liquid, then add the raisins to the eggplant mixture plus 2 teaspoons salt, tossing well to combine.

Transfer the eggplant mixture to the pot containing the drained, cooked pasta, plus 1/2 cup of reserved pasta water. Over medium heat, stir the pasta and the eggplant mixture together, gently warming. Transfer to a large platter or individual serving bowl, topping with the ricotta and basil, drizzling with the remaining 2 tablespoons of olive oil. Serve warm or at room temperature.

Featured Market Ingredients

  • Carfagna’s Olive Oil
  • Fresh Ricotta Cheese
  • Orecchiette Pasta
  • Brined Capers
  • Pine Nuts

Even though Caponata is prepared throughout southern Italy, the flavorful dish is a typical Sicilian vegetable dish whose origins date back to the early 18th century. The original recipe featured gurnard fish as the main ingredient but was soon replaced by the more available and much cheaper eggplant. The modern version of caponata makes use of the late summer harvest of eggplants and tomatoes, with the addition of capers, olives, onions, celery, and often with raisins and pine nuts. Copious amounts of olive oil bring the dish together served hot or at room temperature.

This recipe adds orecchiette pasta and ricotta to become a rich, luscious dish to bring to your table.

View upcoming cooking classes here.

Recipe: Cindy Ramsey

Photo: Cindy Ramsey

This Entry Was Posted in Pasta

Braised Turkey Braciole

Posted on by Carfagnas Market
  • 1 3-pound boneless turkey breast with skin, butterflied and lightly pounded
  • 1/2 cup breadcrumbs
  • 1/4 cup each fresh grated Parmesan & Pecorino cheese
  • 1 tablespoon fresh sage leaves chopped, plus 4-6 whole leaves
  • 1 tablespoon fresh rosemary leaves, chopped
  • 1 teaspoon dried fennel seed
  • 5 tablespoons olive oil, divided
  • 4 teaspoons kosher salt, divided
  • 4 slices provolone cheese
  • 1 cup chicken or turkey stock
  • 1 24-ounce jar of pomodoro basil sauce
  • 3 cloves garlic, smashed and peeled
  • 2-3 sprigs fresh basil

Preheat oven to 375 degrees. Have ready a large Dutch oven with a tight-fitting lid and 4 pieces of butcher’s string each cut 18-inches long. Set aside.

Have the butcher butterfly the turkey breast, lightly pounded to lay flat. Lay out the turkey breast skin-side down onto a large cutting board. Sprinkle 1 1/2 teaspoons salt evenly over the turkey breast. Place the sliced provolone cheese down the center.

In a medium bowl, combine the breadcrumbs, Parmesan and Pecorino cheese, chopped sage, chopped rosemary, fennel seed, 1/2 teaspoon salt, and 2 tablespoons olive oil. Stir to bring together. Evenly sprinkle the breadcrumb mixture over the turkey and cheese. Beginning at the end without the skin, begin to roll the turkey breast up enclosing the breadcrumb mixture, finishing with skin-side up and seam-side down against the board.

Evenly tie the roll with the butcher’s string in 4 places across the turkey breast to keep it closed in a roll. Tuck 1 or 2 sage leaves under each tied string. Season the roll with remaining 1 teaspoon of salt. Drizzle 2 tablespoons olive oil over the top of the turkey roll.

Heat the Dutch oven over medium-high heat, adding the remaining 1 tablespoon olive oil. When hot, place the turkey roll skin-side down into the hot pan cooking without turning or moving it for 5-6 minutes until the skin is deep golden brown. Flip the turkey roll over to brown the other side for 3-4 minutes. Carefully add the cup of stock, then add the jar of sauce, rinsing the jar with a cup of water adding this to the pan, plus the smashed garlic cloves. Gently stir to combine, then add the sprigs of basil. Cover the pan with the lid placing it into the oven, roasting until the internal temperature reaches 160 degrees, about 40-45 minutes. Remove the pan from the oven, let the turkey rest in the pan for 10-15 minutes. Remove the turkey roll from the pan and cut into thick slices serving with the sauce.

Featured Market Ingredients

  • Boneless, Skin-on Turkey Breast
  • Parmesan Cheese
  • Pecorino Cheese
  • Sliced Provolone Cheese
  • Carfagna’s Pomodoro Basilico Sauce

Braciole is an Italian cooking technique which refers to a piece of meat that is stuffed, rolled, seared, and then braised in sauce. More commonly done with beef or veal, but during the end of year holidays when turkey breast is more readily available, it makes for a festive dinner delight. Ask the butcher to butterfly the turkey breast for you, and then gather the ingredients at the Market for the best of Italian comfort food for Sunday supper.

View upcoming cooking classes here.

Recipe: Cindy Ramsey

Photo: Cindy Ramsey

Skillet Shrimp Scampi with Orzo and Arugula

Posted on by Carfagnas Market
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, finely chopped
  • 1/4 cup dry white wine
  • 1/4 cup chicken or vegetable broth
  • 2 teaspoons kosher salt, divided
  • pinch of red pepper flakes
  • 1-pound large shrimp, (U13-15)
  • 1 cup dry uncooked orzo pasta
  • 2 large Roma tomatoes, cut into 1-inch pieces
  • 2 cups fresh arugula, divided
  • Fresh grated Parmesan cheese for serving
  • Olive oil for serving

Prepare the shrimp by peeling and deveining them, rinsing under cold water.  Place the shrimp onto a paper towel to absorb the extra water from rinsing.  Set aside. 

Working with a 12-inch skillet with a lid, melt the butter, adding in the olive oil, swirling to combine.  Add in the chopped garlic, stirring for 30 seconds.  Add in the wine and broth, 1 teaspoon salt and the pinch of red pepper flakes.  Let this cook for 1-2 minutes to reduce slightly.  

Carefully place the shrimp into the simmering liquid to sauté for 2 minutes.  Using a slotted spoon or tongs, remove the shrimp to a plate.  The shrimp will be partially cooked.  

Add in 2 cups of water and the orzo, along with the remaining teaspoon of salt, stirring to combine.  Cover the pan with the lid, reducing the heat to medium.  Cook the orzo until it is tender, and the liquid is mostly absorbed.  This will take about 8-10 minutes.  

Return the shrimp and any juices to the pan, adding in the cut tomatoes, cooking for 2 minutes, stirring to combine.  Add in most of the arugula, stirring into the pan to wilt, saving 1/2 cup for chopping as a garnish.  Turn off the heat.  Sprinkle the chopped arugula over the orzo and shrimp.  Serve each plate with a bit of freshly grated Parmesan cheese and a drizzle of olive oil.  

Featured Market Ingredients

  • 1-pound large shrimp, (U13-15)
  • Carfagna’s Extra Virgin Olive Oil
  • Orzo Pasta
  • Parmesan Cheese


“Shrimp Scampi” is a classic seafood dish across many Italian-American restaurants, as well as home cooks, representing a variation of the true Italian “Scampi” dish. Scampi is another species of crustacean which closely resembles a small lobster. Early Italian immigrants were accustomed to scampi, but scampi was not available in the United States as it was in Italy. Resourcefulness came to the substitution of shrimp to meet the needs of this treasured Italian dish.

View upcoming cooking classes here.

Recipe: Cindy Ramsey

Photo: Cindy Ramsey

Italian Mini Frittatas

Posted on by Carfagnas Market
  • 2 tablespoons olive oil, divided
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 cup finely diced onion
  • 1 clove garlic, minced
  • 4 ounces baby bella mushrooms, chopped small
  • 2 tablespoons chopped parsley
  • 8 large eggs
  • 1 cup half-and-half
  • 4 ounces fontina cheese, grated or diced small
  • 4 tablespoons fresh grated Parmesan cheese
  • Fresh basil leaves and cherry tomatoes for garnish

Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with 1 tablespoon olive oil, including the top of the pan. Set aside.

Place a large non-stick skillet over medium heat, adding the remaining 1 tablespoon of olive oil. Add the diced onions, minced garlic, 1/4 teaspoon of salt, stirring to combine, cooking for 2-3 minutes until soft. Add the chopped mushrooms, 1/4 teaspoon of salt, cooking for another 2-3 minutes. Turn off the heat, allow to cool. When cool, stir in the chopped parsley. Divide the mixture among the 12 muffin cups, about 1 tablespoon in each muffin cup. Top the mixture with the grated fontina cheese, about 1 tablespoon per each muffin cup. Set aside.

In a 4-cup liquid measuring cup, add the eggs, whisking to combine. Add in the half-and-half, and 1 teaspoon salt, whisking to combine. Pour the egg mixture evenly over the filling in each muffin cup, filling to nearly the top. Sprinkle each with a small amount of grated Parmesan cheese.

Bake the frittatas for 18-20 minutes until puffed and lightly browned on top. Cool in the pan for 5 minutes, using an offset spatula to remove the frittatas onto a serving platter. Garnish with fresh basil and halved cherry tomatoes. Serve warm or at room temperature.

Featured Market Ingredients:

  • Carfagna’s Olive Oil
  • Fresh Eggs
  • Baby Bella Mushrooms
  • Fontina Cheese
  • Parmesan Cheese
  • Fresh Basil

Frittata is a type of Italian omelet that has been a staple in the country’s cuisine for centuries. Originating from the region of Naples, frittata is a dish that has been adapted and changed over time to create a range of variations that are popular all over the world.

Frittatas are a great way to serve eggs for breakfast or brunch. These are individually baked in a muffin pan so everyone gets their own. Perfect for breakfast with the family or brunch for a crowd.

View upcoming cooking classes here.

Recipe: Cindy Ramsey

Photo: Cindy Ramsey

Lemon Torta Caprese

Posted on by Carfagnas Market
  • 1 1/2 sticks unsalted butter
  • 6 ounces white chocolate, chopped
  • 5 large eggs, divided
  • 1/4 teaspoon sea salt
  • 2/3 cup granulated sugar
  • 1 1/2 cups almond flour
  • 1/4 cup fresh lemon juice, from 1 large or 2 medium lemons
  • 4 teaspoons fresh lemon zest, from 1 large or 2 medium lemons

Place the egg whites into a medium bowl along with the salt.  Place the yolks into a larger bowl with the sugar.  Using a handheld mixer, beat the whites on medium speed until stiff peaks form, about 2 minutes, set aside.  Using the same mixer for the yolks, beat them on medium speed until light and pale in color, about 2 minutes.  Using a rubber spatula, add the now cooled white chocolate mixture, almond flour, lemon juice, and lemon zest into the bowl with the yolks, stirring to combine.  Fold in half of the whipped egg whites into the white chocolate base, then fold in the remaining half to combine.  Transfer the mixture to the prepared cake pan, baking for 40-45 minutes until puffed and golden brown.  

Cool completely on a wire rack.  Release the outer rim of the springform pan.  Dust the top of the cake with powdered sugar.  Serve with lightly sweetened whipped cream if desired.

Torta Caprese is the classic Italian Flourless Chocolate Cake recipe that is said to have originated from the Isle of Capri. Legend states the cake originated on the island in the 1920’s, when the chef made a mistake in the addition of ingredients. Only after the cake was in the oven, did he realize too late that he had forgotten to add the flour, adding only the almond flour. To his good fortune, the dessert turned out beautifully.

Traditionally, the torta caprese is made with rich dark chocolate. This lighter version uses lemon juice and zest, and white chocolate. The cake is great eaten when it has cooled slightly, just out of the oven. But it is also delicious after time chilled in the refrigerator topped with lightly sweetened whipped cream.

View upcoming cooking classes here.

Recipe: Cindy Ramsey

Photo: Cindy Ramsey