The traditional version of this Sicilian dessert, often served at Easter, is made from a light-textured sponge cake stuffed with rum-ricotta filling laced with candied orange peel. Inspired by the idea of the original, we've created this variation with deep chocolate layers filled with creamy ricotta, covered in a generous swath of silky fudge frosting.
Prep: 25 mins
Bake: 1 hr 5 mins to 1 hr 10 mins
Total: 3 hrs 15 mins
Italy's most famous cookies are biscotti, whose name translates as" twice baked. “The cookie dough is shaped into logs and baked until light golden the first time. Then the logs are cut into slices, which are returned to the oven and baked until crisp and golden. The following biscotti, dotted with crimson-hued dried cranberries and flavored with orange.
These quick and easy chicken breasts get their crunchy coating from mayonnaise, Parmesan cheese, and breadcrumbs.
Prep time: 10 mins
Cook time: 30 mins
This salad is absolutely chock-full of lovely green spring produce, with textures ranging from crunchy to creamy. You can make the zippy lemon dressing and blanch, drain, and chill the peas and asparagus up to 2 days ahead, but combine all the elements shortly before serving to preserve the color of the avocado and the crunch of the greens. Delicate pea tendrils or shoots would be spectacular here, but watercress makes a delicious peppery substitute. Though you may be tempted to use only one herb, we urge you to use both: The parsley adds a burst of freshness, and the mint contributes deep herbal goodness.
Active Time: 25 Mins
Total Time: 25 Mins