Three delightful Italian recipes

I love the Italian recipes and the following I tried myself and are very tasty and easy to make:

Chicken Cacciatore

1 chicken
1/2 cup olive oil
1 onion
3 1/2 cups canned tomatoes
1 clove garlic
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup white wine
oregano
basil
Brown chicken in oil. Add onion and cook until tender but not brown. Add everything else except wine. Cover and simmer for 20-25 minutes. Add wine and cook for 5 more minutes. Remove garlic before serving.

Italian Chocolate Cake

450 g good quality chocolate
250 g butter
5 eggs
125 ml sugar
15 ml Amaretto liqueur, menthe cream, rum
Whipped cream
Strawberries

First of all, the chocolate and the butter put together in a bowl and melt, mixing well with a spatula. Combine the eggs and sugar in a separate bowl and beat until smooth and pale yellow. The mixture put it in a form pan and bake in a preheated 180 C oven for 15 minutes. Cover the pan with aluminum foil and bake an additional 15 minutes. Cool to room temperature and then refrigerate overnight. To serve topped with whipped cream and strawberries if desired. For 8-12 persons.

Zuppa Inglese

6 egg yolks
250 ml powdered (confectioner's) sugar
60 ml all-purpose flour
750 ml milk
grated zest of 1 lemon
1 pound cake 350 g
60 ml grenadine syrup
30 ml cognac
30 ml Grand Marnier
30 ml rum
70 g chocolate
60 ml almonds

Firstly, mix the egg yolks and the sugar with an electric mixer until fluffy and pale yellow. Add the flour and mix on low speed. Meanwhile, bring the milk to a simmer in a pot over moderate heat-do not boil. With the mixer going, slowly pour the scalded milk into the egg mixture. Transfer the mixture to the saucepan and cook over low heat, whisking constantly, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the lemon zest. Place about half of the cup of the custard in a serving dish at least 5 cm deep. Place about one third of the pound cake over the custard. Combine the grenadine, cognac, Grand Marnier, and rum in a small bowl and drizzle, spoon, or brush about one third of the mixture over the pound cake. Spread one third of the remaining custard over the pound cake, add another layer of pound cake, and drizzle with half the remaining grenadine mixture. Divide the remaining custard mixture in half and stir the melted chocolate into one half. Spread the chocolate custard over the pound cake, add the final layer of pound cake, drizzle with the remaining grenadine mixture, and top with the remaining custard. Sprinkle the slivered almonds over the top, cover with plastic wrap, and refrigerate overnight. Serve chilled. For 6-8 persons.


Buon Appetit!