For my Recipe-of-the-Month, I have chosen Cavucìn ( ), in honor of this month’s Festa della Zucca. Held annually in the tiny, medieval-walled town of Venzone, this festival celebrates pumpkins of all varieties with a weekend of food, art, music, and dancing. For my recipe, visit Flavors-of-Friuli.com.
Posts Tagged ‘Friuli Venezia Giulia’
I had planned on leaving for Pasticceria Penso extra early the next morning, but a restless night of sleep made rousing myself at 6:30am hopelessly unappealing. So by the time I finally dragged myself out of bed and across the street to the bakery, the day’s work was already well underway. I found the Stoppar family busily preparing all sorts of decadent sweets: jam-filled crostate (tarts), mini tartlets filled with pastry cream and fresh fruit, cream-filled puff pastry horns, and candied orange peel dipped in dark chocolate. At one end of the vast stainless steel work table sat three specially ordered sheet cakes waiting to be picked up, each garnished with strawberry slices and fluffy flourishes of whipped cream.
Two days earlier, I had arrived to witness twenty-five chocolate cakes being pulled fresh from the oven. Now it was time to transform them into sachertortes. First, Italo Stoppar sliced each cake in half, assembling the layers with a glaze of Maraschino liqueur and apricot jam. Next, his son Antonello spread the cakes with a rich chocolate ganache. The sides were then garnished with chocolate sprinkles and the word “Sacher” expertly piped on top.
But of all the indulgent treats that found their way into the bakery’s display case that morning, one in particular seemed to be calling my name: the dobostorte. Unlike the round layer cakes I had sampled in the bakeries of Vienna and Budapest, these were rectangular, made to be sold as the bite-size pastries Italians call pastine. True to the traditional style, Penso’s version consisted of five thin layers of sponge cake, each spread with a light chocolate buttercream, to which the Stoppars added their own personal touch of ground hazelnuts. Crowning the torta was a sixth layer of cake covered in a lemon-scented caramel glaze.
I found it impossible to tear myself away until I was practically forced out at 1:00pm, when the family closed up shop for their afternoon break. Since it was already late, I went to lunch at the nearby Ristorante Al Bragozzo, an upscale seafood restaurant Mike and I had been to the previous year. I ordered the zuppa di pesce (fish soup), in order to compare it to yesterday’s lunch at La Marinella. This version had a wider range of seafood—one mussel, one clam, one shrimp, and one langoustine, as well as some fish and octopus—although the broth was barely tepid. In addition, I struggled to break open the langoustine without a nutcracker. (At my recent lunch at Muggia’s Ristorante Al Lido, the shells of my scampi all buzara had been pre-cut, though still a messy challenge to extract the meat even with the provided nutcracker!)
After lunch, I took a walk up the hill to Castello di San Giusto. The castle interior was closed, but I spent some time exploring the grounds outside the gate, most notably the ruins of an ancient Roman basilica. Cattedrale di San Giusto was open, so I was able to view the splendid gold mosaics in its three domed apses. A unique structure, the cathedral was created in the 14th century, when two parallel churches were joined together. I descended the hill via a winding road through the Parco della Rimembranza, a park dedicated to the memory of fallen soldiers, and then passed briefly by the Teatro Romano (Roman amphitheater) before returning to my apartment at Residence Liberty.
For the Cake:
6 eggs, separated
2/3 cup sugar
1 teaspoon vanilla extract
1 teaspoon freshly grated lemon peel
1 cup cake or pastry flour, sifted
1. Preheat oven to 350°F. Line three baking sheets with parchment paper. Trace two 8-inch circles onto each piece of paper.
2. In a large bowl, beat the egg yolks, sugar, vanilla extract, and lemon peel to the “ribbon stage,” about 5 minutes. (The batter will be pale in color and will leave a ribbon-like trail when drizzled over the surface of the batter.) Stir in the flour. In a separate bowl, beat the egg whites with a pinch of salt until they form stiff peaks. Soften the batter by stirring in a little egg white; fold in the remaining egg whites.
3. Spread about 3/4 cup batter onto each of the six parchment paper templates. Bake until the edges are golden brown, about 10–12 minutes. Transfer the cakes, along with the parchment paper, to wire racks; cool completely before removing the paper. Choose the best-looking cake to reserve for the top layer.
For the Caramel Glaze:
1/2 cup sugar
2 tablespoons water
1 teaspoon lemon juice
1. Combine the sugar, water, and lemon juice in a small saucepan; bring to a boil over high heat. Cook until golden amber in color, about 6–8 minutes. Pour the caramel immediately over the reserved cake layer. Spread using a buttered offset spatula, scraping away any caramel that has spilled over the edges.
2. Wait a couple minutes, until the caramel has begun to solidify but is still warm to the touch. Using the blunt edge of a buttered knife, score the cake into twelve wedges. When the caramel has cooled to room temperature, cut the cake into twelve wedges using a sharp, buttered knife.
For the Buttercream Frosting:
1 cup water
1/2 cup hazelnuts
1 tablespoon baking soda
1-1/2 cups (3 sticks) unsalted butter, softened
3 cups confectioners’ sugar
1/2 cup unsweetened cocoa powder
1. Preheat oven to 350°F. In a small saucepan, bring 1 cup water to a boil over high heat. Add the hazelnuts and baking soda; cook for 5 minutes. Remove the hazelnuts and place in a colander under cold running water; rub off and discard the skins. Transfer the skinned hazelnuts to a baking dish; toast until golden brown, about 15 minutes. Cool completely.
2. Grind the toasted hazelnuts to a smooth paste in a food processor. In a large bowl, beat the hazelnut paste, butter, confectioners’ sugar, and cocoa powder until soft and fluffy.
3. Spread a thin layer of frosting over each of the remaining cakes, stacking to assemble the five layers. Spread additional frosting around the sides of the cake; use any extra to decorate as desired. Place the caramel-glazed wedges on top of the cake.