Ursula Ferrigno
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Articles by Ursula Ferrigno
Cucina dell'Emilia-Romagna Recipes from the gastronomic heartland of Italy and its capital Bologna Part of Cucina Cookbooks
About The Book Discover a captivating region in Italy which offers the most delicious food, through 75 authentic recipes, cooked with care and attention using the best ingredients. Emilia-Romagna, one of the largest Italian regions, lies between the Adriatic Sea to the east, the River Po to the north and the Apennine chain of mountains to the south.
Rosemary & Orange Honey Cake
ROSEMARY AND ORANGE HONEY CAKE BY URSULA FERRIGNO. IMAGE: CLARE WINFIELD I’m enraptured with honey, I have always admired the bees that make honey, the history, the taste and of course the bee keepers. This cake is a mixture of Nonna Ferrigno and my time spent in Tuscany. Please spend your money wisely and buy good, real honey – using spectacular honey will make a huge difference to your cake.
Blackberry & Chocolate Tart
BLACKBERRY AND CHOCOLATE TART BY URSULA FERRIGNO. IMAGE: CLARE WINFIELD I’m really delighted with this flavour combination. Often blackberries can be quite tart, but when combined with chocolate, they work beautifully.
Classic Tiramisù
CLASSIC TIRAMISÙ BY URSULA FERRIGNO. IMAGE: CLARE WINFIELD Literally translated this means ‘pick me up’, as the sugar and liquor lift the spirits.
Venetian Butter Cookies Recipe (Bussolai)
By Ursula Ferrigno Published on October 3, 2024 This recipe is brought to you by the SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe, celebrating our favorite authors and recipes. Join us as we cook through a new book every month, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.
Marinated Butternut Squash with Red Onion and Basil
By Ursula Ferrigno Published on October 3, 2024 This recipe is brought to you by the SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe, celebrating our favorite authors and recipes. Join us as we cook through a new book every month, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.
Risi e bisi (classic Venetian rice and peas)
Food writer Ursula Ferrigno shares her recipe for risi e bisi. This classic Venetian dish of rice and the sweetest fresh peas is served in a rich and comforting stock. Ursula says: “This recipe has become a speciality of Venice because of the wonderful soil of the Veneto, where peas grow in abundance.
Lasagne di salsiccia piccante e polenta (spicy sausage and polenta lasagne)
This lasagne-with-a-twist from food writer and author Ursula Ferrigno hails from Italy’s Veneto region. “Hearty and delicious, this lasagne uses polenta in place of pasta sheets – it’s a real crowdpleaser,” says Ursula. Layers of creamy polenta alternate with a rich sausage sauce, pecorino and mozzarella for an epic, seriously cheesy bake. A vastly experienced and well travelled cookery teacher and writer, Ursula has taught in the UK, Italy, Ireland and the USA.
Deep-Fried Custard Bites (Crema Fritta) - Kosher.com
This recipe goes far back in time. It was traditionally eaten in the wintertime, but it can now be found at all times of the year. Serve while still hot with a Bellini (Prosecco with peach juice) or an Aperol Spritz.
Pan-Fried Mushroom Cutlets (Cotolette Di Funghi Porcini) - Kosher.com
During the autumn, when I’m guiding my students around the Rialto Market, we are always greeted with boxes of freshly picked porcini, heavy with their woodland scent. They are such a delicacy, so we devour them quickly. The farmers famously pick the mushrooms at first light; the wildlife equally adore them, so it is best to harvest them as early as possible before any creatures take them.
Sea Bass Crepes (Crespelle Di Branzino) - Kosher.com
I will never forget this light and fresh dish that I enjoyed on a trip to Verona with my father.
Taralli - Kosher.com
These tasty bites are traditionally served as an aperitif, but they make excellent snack at any time of day. Makes 30. Taralli 150 grams/1 cup plus 2 tablespoons Italian ‘00’ flour, plus extra for sprinkling and kneading 40 grams/1/3 cup semolina (fine) 1 teaspoon freshly ground Gefen Black Pepper or 2 teaspoons lightly crushed fennel seeds (optional) 2 teaspoons sea salt, divided 1. Mix together the flour, semolina, pepper, or fennel seeds, half the salt, wine, and oil.
Trattoria
Written by Ursula Ferrigno This book speaks from the view point of Italy’s many trattorias. These often family-run eateries serve up some of Italy’s best-loved dishes from bowlfuls of zucchini minestrone to the completely satisfying likes of meatballs and spaghetti. Ferrigno takes us through her experiences of Italy’s trattorias and fills this book with recipes of the dishes she’s experienced.
Vegan Chicken Chunks & Green Asparagus Stir Fry
An easy chicken casserole recipe should be in every cook's repertoire and this Italian-style one will go down well with everyone. Serve it with bread to mop up all the juices All products on this page have been selected by our editorial team, however we may make commission on some products.
Italian savoury pancakes (soffiatini)
Easy August 2023 Makes 6 Hands-on time 1 hour. Oven time 12 min These savoury pancakes from food writer Ursula Ferrigno hail from southern Italy, where they’re known as soffiantini or ‘whispers’. The pancakes are stuffed with spinach, mozzarella and Parma ham and baked until golden. Prep ahead for an easy dinner. Recipe taken from Cucina di Amalfi by Ursula Ferrigno (Ryland Peters & Small £20) Check out all our savoury pancake recipes in one handy place.
Grilled peaches with burrata, basil and courgette shavings
Test kitchen approved Serves 6 as a side Hands-on time 15 min You can’t not be happy when eating this… Grilled peaches with burrata, courgette and lemon makes an easy salad for high summer. The grilling intensifies the peaches’ natural sweetness. Recipe taken from Cucina di Amalfi by Ursula Ferrigno (Ryland Peters & Small £20) For something similar but more substantial, try our grilled peach panzanella.
Italian nectarine and almond tart
Test kitchen approved Serves 6-8 Hands-on time 20 min, plus 40 min chilling. Oven time 45 min This golden nectarine and almond tart from food writer Ursula Ferrigno makes a perfect summer dessert. “A heavenly combination of flavours. Please experiment with other fruits in season – figs work well, as do raspberries and plums. This recipe relies on my mother’s perfect, obedient and fail-safe Italian pastry: pasta frolla,” says Ursula.
Chicken and Potato Skillet
This easy, one-pan dinner was inspired by Melissa Clark's delicious Sheet-Pan Chicken with Potatoes, Arugula, and Garlic Yogurt from the New York Times, and it's perfect for busy weeknights and cool evenings. Fingerling potatoes have a particularly buttery flavor and texture, which pairs well with chicken. Serve with a simple salad or fresh arugula.
Meskouta (Moroccan Yogurt Cake)
Meskouta is a wonderfully moist yogurt cake that is so easy to prepare—I enjoy watching my daughter devour it after a busy day at school. Feel free to add lime zest instead of lemon if you wish. Use a 10" Bundt pan for this meskouta recipe. Check out our recipe collections for more easy cakes and more Bundt cakes. Ingredients Serves 8–10 4 large eggs, separated ¼ cup (120 g) plain yogurt 11 Tbsp. (110 g) vegetable oil (I use groundnut/peanut oil) 1 cup plus 1 heaping Tbsp.
Εύκολη συνταγή για ατομικά τιραμισού
Διαδικασία Σε ένα μπολ χτυπάμε τους κρόκους των αυγών με τη ζάχαρη μέχρι το μείγμα να ασπρίσει και να αφρατέψει. Κατόπιν, χτυπάμε το μασκαρπόνε ελαφρά να αφρατέψει και το ενσωματώνουμε στο μείγμα των αυγών. Χτυπάμε την κρέμα γάλακτος σε σαντιγί μέχρι να σχηματιστούν μαλακές κορυφούλες και σε ένα άλλο μπολ χτυπάμε τα ασπράδια σε μαρέγκα, επίσης μέχρι να σχηματιστούν μαλακές κορυφές.
Ζουκότο (Zuccotto): Το δίχρωμο sponge κέικ των Ιταλών
Διαδικασία Sponge cake: Προθερμαίνουμε τον φούρνο στους 180°C στον αέρα. Βουτυρώνουμε και κατόπιν αλευρώνουμε ελαφρά ένα στρογγυλό, βαθύ ταψί για κέικ διαμέτρου 23 εκ. με αποσπώμενη βάση. Τινάζουμε να φύγει το περιττό αλεύρι. Σε ένα μπολ χτυπάμε τους κρόκους των αυγών με τη ζάχαρη με μίξερ χειρός, μέχρι το μείγμα να ασπρίσει και να αφρατέψει. Κατόπιν, κοσκινίζουμε το αλεύρι και το ενσωματώνουμε σταδιακά στο μείγμα των αυγών.
Κέικ σοκολάτας με αμύγδαλα από το Ποζιτάνο της Ιταλίας
Διαδικασία Προθερμαίνουμε τον φούρνο στους 190ο C στον αέρα. Παίρνουμε ένα στρογγυλό ταψί για κέικ διαμέτρου 23 εκ., με αποσπώμενη βάση, το βουτυρώνουμε και το αλευρώνουμε. Τινάζουμε να φύγει το περιττό αλεύρι. Σπάμε τη σοκολάτα σε κατσαρολάκι ή μεταλλικό μπολ και το τοποθετούμε πάνω από κατσαρόλα με νερό που σιγοβράζει (μπεν μαρί). Αφήνουμε τη σοκολάτα να λιώσει ανακατεύοντας πού και πού με μια σπάτουλα. Προσθέτουμε το βούτυρο σε κομμάτια και ανακατεύουμε μέχρι να γίνει ένα λείο μείγμα.
Insalata di peperoni e capperi
‘Peperoni‘ as a word causes endless confusion outside of Italy. Peperoni is not pepperoni. Pepperoni is a spicy US/Italian sausage product, presumably named for its chilli-like zip from peperoncino, which are what the rest of us call ‘chilli peppers.’ Pepperoni may not even include peperoncino. Peperoni are the sweet bell peppers said to have been introduced to Italy by Christopher Columbus. Peperoni now grow in abundance in southern Italy, and grow long and thin, rather than short and fat.
Silver Travel Cook Club - February 2021
1 person found this feature helpful This month’s Silver Travel Cook Club features a recipe for Sicilian Caponata inspired by sponsor Noble Caledonia's Wonders of Sicily and the Amalfi Coast cruise. And you could win a copy of Cucina Siciliana: Fresh and vibrant recipes from a unique Mediterranean island by Ursula Ferrigno. Discover the unique fusion of flavours that Sicilian food has to offer and bring some Mediterranean sunshine into your own kitchen.
From panelle to pistachio pesto: a taste of Sicilian food
The more I write about Sicily, the more I’ve grown to appreciate the history, the natural beauty, the mystery of the mountains and the stunning baroque architecture, as well as the diverse cornucopia of food the island has to offer. Due to Sicily’s position in the Mediterranean, it’s been invaded by many other cultures over the centuries, all of which have left their stamp on the cuisine and culture.
Taste&Travel Magazine •
A flavourful treatment of cauliflower from Cucina Siciliana by Ursula Ferrigno.
Taste&Travel Magazine •
A deliciously oozy treat, from Cucina Siciliana by Ursula Ferrigno. Ingredients Olive Oil 4 Tbs, for frying Garlic 2 cloves, crushed Provolone Cheese 700 g, cut into 2.5 x 1-cm strips White Wine Vinegar 4 Tbs, or a little Balsamic Vinegar Freshly Chopped Oregano 4 tsp Good-Quality Extra Virgin Olive Oil to serve Wonderful Bread to mop up the juices Cook It Heat the olive oil in a large frying pan/skillet set over low heat. Sauté the garlic until coloured and then discard.
Taste&Travel Magazine •
An easy weeknight supper dish with the sunny flavours of the Mediterranean, from Cucina Siciliana by Ursula Ferrigno. Ingredients Chicken Thighs (preferably organic) 8, bone in and skin on Italian ‘00’ Flour 2–3 Tbs Olive Oil 3 Tbs Zest of 3 unwaxed lemons, thinly pared Onion 1 small, chopped Sage 2 sprigs Dry White Wine 1 cup Water 1⁄4 cup Sea Salt and Freshly Ground Black Pepper Cook It Pat the chicken pieces dry with paper towels, then dust them lightly with flour all over.
The Best Italian Cookbooks Of 2019
This story was written in collaboration with Forbes Finds. Forbes Finds covers products and experiences we think you’ll love. Featured products are independently selected and linked to for your convenience. If you buy something using a link on this page, Forbes may receive a small share of that sale. A small slice of Italian cooking. Photo by LUM3N on Unsplash America has long had a national obsession with Italian food.
Chocolate, cherry & raspberry tart
All my favourite flavours. This tart is especially good if you have grown your own fruit—you will be so, so proud.
Tortellini con burro e salvia
This Umbrian dish is one of those that I cook regularly, as it never disappoints. Sage is valued by the Italians, as it is said to clarify the mind. The tortellini can be prepared in advance and kept in the freezer. You will only need about half of the pasta for this recipe, but it is difficult to make a smaller amount. Wrap the extra pasta well in cling film and keep in the fridge for up to 36 hours.
Deep fried baby artichokes with lemon, mint & anchovy
I eagerly await the artichoke season and have them growing in my garden. When they are young, this is the perfect recipe. Artichokes and lemon are perfect partners, and even though my husband thinks anchovies are evil, he will tolerate this dressing which is the perfect foil for the sweetness that artichokes contain. The sweetness on your palate after eating artichoke is cynarin—a chemical that protects your liver, so eating artichoke is a fine thing.
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