Only Recipes, by Alessandra Zecchini ©

Crema di nocciola e vaniglia con gelatina di cotogne, fichi e alchechengi A few days ago I was in Christchurch where I bought some hazelnut flour ( Hazelz ). I love hazelnuts! For 4 verrines I used: 2 eggs 3 tbps sugar 1 tbsp (level) cornflour 400 ml full cream milk 1 drop real vanilla essence 1 tbsp (heap) hazelnut flour 1 tbsp  Frangelico liquor for the topping 4-8 tbsp quince jelly (see below) figs and cape gooseberries to decorate In a pot mix the eggs with sugar and cornflour and add the milk little by little. Simmer stirring constantly until a custard form, then add the vanilla essence. Pour 200 ml of this custard into a measuring jug (I used the same one I used for the milk) and set aside, then put the hazelnut flour and Frangelico into the remaining custard and stir well. Fill four verrines or glasses with the hazelnut cream (this will be quite thick) and then pour the (thinner) vanilla custard on top. Let it cool down then add the quinc...

After the  arrabbiata post  I was asked what I mean by 'putting' the tomatoes through a sieve. Well, traditionally in Italy we put the tomatoes through a vegetable mill, but I don't have one so I use a sieve. The skins and most of the seeds are left behind (or all the seeds, depending on the mesh of your sieve), and the sauce (passata) gets through. This, to me, is the best sauce in the world! Of course you need to cook the tomatoes first (maybe with garlic?) then put the tomato 'mush' through the sieve and back into the pot to cook until thick. Then I just add salt, olive oil and basil and serve, possibly with spaghetti! It takes time, but it is worth it! Photos and Recipes by Alessandra Zecchini  ©