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Entries tagged with 'Nigellissima'

Bake the Book: Coffee Panna Cotta

Emma Kobolakis Post a comment

Imagine a creamy cappuccino, softly solidified. That's what the coffee panna cotta from Nigellissima reminds one of. Sweetened with brown sugar and flavored with espresso, this panna cotta is rich, yet refreshing. More

Bake the Book: Aniseed Shortbread

Emma Kobolakis Post a comment

It doesn't get much more classically Italian than the taste and scent of aniseed. That licorice flavor is as intense as it is divisive. But this shortbread from Nigellissima has plenty of buttery crumble and a subtle sweetness that makes the aniseed component balanced, not biting. If you aren't a licorice fan, try this recipe. You might be surprised. More

Bake the Book: Double Amaretto Semifreddo

Emma Kobolakis Post a comment

A semifreddo normally takes a bit of egg beating and machine mixing. Happily, the recipe given in Nigellissima requires neither. Amaretto liqueur and crunchy amaretto cookies provide the flavor base, and a coating of apricot-almond golden sauce is a luxurious final touch. More

Bake the Book: Sambuca Kisses

Emma Kobolakis 1 comment

"Baci" is Italian for "kiss". Flavored with Sambuca, these little baci from Nigellissima taste lightly of aniseed and orange zest. Whole-milk ricotta gives them a creaminess that's lightened when they're fried. More

Bake the Book: Nigellissima

Emma Kobolakis Closed

At this point, Nigella Lawson is a household name. But before the television show, or the best-selling cookbooks, there was Italy. Nigellissima is a love letter to the country that inspired her as a chef. More

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