This month New Holland Publishers released The Vegetarian Italian Cookbook by Veronica Lavenia and we are lucky enough to be able to share a couple of recipes with you.
Of course, being the chocoholic I am, my first pick was a chocolate recipe and this chocolate salami looks delicious.
Chocolate salami reminds me of my childhood and even now I consider it one of my favorite desserts. You only have to try one slice and you’ll be craving more. The unique thing about this recipe is the Marsala dessert Sicilian wine which gives a special and delicious taste to the dessert. If you prefer, you can replace it with another fine Sicilian dessert wine like Passito di Pantelleria.
150 g (5 oz) dry digestive cookies, palm oil free
4 tbsp raw sugar
50 g (2 oz) cocoa powder
100 g (3½ oz) chopped roasted hazelnuts
100 g (3½ oz) roasted pistachios
1 large egg
300 g (11 oz) 70% dark chocolate
150 g (5 oz) butter
2 tbsp Marsala Sicilian wine dessert or Rum (to be avoided if the dessert is made for children)
Chop the cookies and add them to the sugar, cocoa powder, hazelnuts and pistachios.
Lightly beat the egg with a fork and add to the cookie mixture.
Melt the chocolate in a double boiler with the butter. When cool add the Marsala wine and stir into the cookie mixture.
Pour the dough onto parchment paper, sprinkle with more cocoa powder and work it into a sausage shape. Keep the dough wrapped in parchment paper and store in the refrigerator for 4–5 hours.
Remove the salami from the refrigerator 20 minutes before serving.
You can present it in its entirety on a serving dish (adding, if necessary, another dusting of cocoa powder) or serve it sliced.
Recipe courtesy of:
The Vegetarian Italian Kitchen, New Holland Publishers
RRP $40.00 available from all good bookstores or online www.newhollandpublishers.com
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