Gluten Free Italian Pastry Bake Off

The first week of our culinary getaway in Lucca began on Saturday, dedicated to baking and cooking gluten free. We enjoyed getting to know each other at Sunday night’s pasta class, where we learned how to make tagliatelle al ragù, gnudi with sage butter and fusilli with broccoli. Tuesday’s pastry class turned out to be and exciting event. Carla presented five classic Italian pastry recipes and the group was divided into teams: Team Frappe, Team Torta Della Nonna, Team Cream Puffs, Team Torta Di Riso and Team Zabaione.

The teams immediately got down to business, while Carla offered some assistance on technique. It was evident from the start that we had a very competitive group, and this would result in a table of well-presented, delicious Italian pastries.

To set the stakes a little higher, each member of the winning team would receive a case of jovial’s extra virgin olive oil. What was great about this night was that the teams were chosen randomly, a great opportunity for the guests to get to know each better. The laughter, camaraderie, and competitive spirit made this class something we’ll all remember forever.

Meanwhile, our pasta artisan, Lorenzo got busy cooking up a special dinner for the group: Penne with a homemade tomato sauce, involtini cooked in wine and roasted carrots.

When the teams presented their final desserts, we had to remind ourselves that we were eating gluten free. It was very hard to choose a winner.

Team Torte di Nocciole Piemontese con Zabaione came in first, with Torta di Riso a close second.

Here is a taste of the winning recipe!

Torta di Nocciole Piemontese con lo Zabaione

Ingredients:

 For the cake:

• 2 ¼ cups (250 g) hazelnuts
• 1 cup (200 g) sugar
• 4 large eggs, separated
• ⅛ teaspoon salt
• 4 tablespoons (50 g) butter, melted and cooled

For the zabaione:

• 3 egg yolks
• 2 tablespoon sugar
• 2 tablespoons Marsala

Instructions

For the cake:

1. Preheat the oven to 350°F. Spread the nuts out on a baking sheet and toast in the oven for 12 minutes.
2. Butter an 8-inch spring form pan.
3. In a blender or food processor, grind the nuts and ¼ cup (50g) of sugar as fine as possible without forming a paste.
4. In the bowl of a standing mixer fitted with a wire whip, beat the yolks and remaining ¾ cups (150 g) of sugar on high speed until the mixture is very thick and creamy.
5. Clean and dry the mixer bowl. Add the egg whites and salt to the bowl and beat on medium speeds for 2 minutes until the whites hold soft firm peaks.
6. Fold the nut mixture into the yolks, then fold in the whites until thoroughly combined. Fold in the butter.
7. Pour the batter into the cake pan. Bake for 30 to 35 minutes until a toothpick inserted in the center comes out entirely dry and the cake has started to pull away from the sides of the pan.

For the zabaione:

1. Add the eggs, sugar and Marsala to a medium mixing bowl. Place the bowl over a large saucepan filled with 2-inches of barely simmering water.
2. Whisk the ingredients until the mixture forms ribbons, about 5 to 6 minutes.
3. Serve warm with the cake.