Explore by Tags

Entries tagged with 'francine segan'

Meat and Pear Open Ravioli from 'Pasta Modern'

Cook the Book Kate Williams 2 comments

"Open" ravioli are simply tubes or pieces of pasta tossed with ravioli filling used as sauce. The highly unusual blend of sauce ingredients in Francine Segan's version balances fresh and cured meats with an abundance of fruit and spices—there are pears and raisins as well as cinnamon, nutmeg, sage, and parsley intertwined in the calamari-shaped pasta. More

Meat and Pear Open Ravioli from 'Pasta Modern'

Serious Eats Kate Williams 4 comments

"Open" ravioli are simply tubes or pieces of pasta tossed with ravioli filling used as sauce. The highly unusual blend of sauce ingredients in Francine Segan's version balances fresh and cured meats with an abundance of fruit and spices—there are pears and raisins as well as cinnamon, nutmeg, sage, and parsley intertwined in the calamari-shaped pasta. More

Bake the Book: Angel Hair Pasta Pie

Sweets Caroline Russock Post a comment

This Angel Hair Pasta Pie, a specialty of Bologna, adapted from Francine Segan's Dolci: Italy's Sweets may sound a bit bizarre. A pie with pasta as the filling? We can't say we've seen it often. But it works. Delicate strands of fresh egg pasta are layered with bittersweet ground almonds mixed with cocoa powder, candied citron, and lemon zest for an absolutely intriguing pie. More

Angel Hair Pasta Pie

Serious Eats Caroline Russock Post a comment

This pie is a wonderful make-ahead dessert. Letting it sit overnight or even for a full day allows the flavors to come together beautifully. More

Bake the Book: Tuscany's Sweet Spinach Pie

Sweets Caroline Russock 1 comment

If you've only ever had spinach pie in the form of spanakopita, this one is certainly worth a go. Into a lovely lattice-topped pie goes an egg soufflé-like filling made from ground almonds, lemon zest, candied citron, and enough blanched spinach to color the whole thing a vibrant green. And if you're worried about the vegetable factor, have no fear, this pie is about as green-tasting as a slice of sweet zucchini bread. The spinach comes through ever so slightly but only in a way that gives the pie an earthy balance with the sweet almonds, toasty pine nuts, and springy, caky pie crust. More

Tuscany's Sweet Spinach Pie

Serious Eats Caroline Russock Post a comment

If you've only ever had spinach pie in the form of spanakopita, this one is certainly worth a go. Into a lovely lattice-topped pie goes an egg soufflé-like filling made from ground almonds, lemon zest, candied citron, and enough blanched spinach to color the whole thing a vibrant green. More

Bake the Book: Ricotta Pear Cake

Sweets Caroline Russock Post a comment

As you might imagine, we've been spending a fair amount of time plotting our Thanksgiving meal lately, and much of that time has been devoted to finding a truly special dessert (or three) to end the feast. Well, we're happy to say that we've found that Thanksgiving showstopper of a dessert in Francine Segan's latest cookbook, Dolci: Italy's Sweets. More

Ricotta Pear Cake

Serious Eats Caroline Russock 1 comment

This Ricotta Pear Cake have roots in Napoli but with its layers of chewy hazelnut cake and fluffy brandy-spiked pear ricotta filling, we think it's a gorgeous way to end a Thanksgiving meal. More

Bake the Book: Sweet Rosemary and Grape Focaccia

Sweets Caroline Russock Post a comment

With wrinkly-sweet grapes sandwiched between two layers of olive-oily rosemary and anise-flecked focaccia we could eat slices of this Sweet Rosemary and Grape Focaccia from Francine Segan's Dolci all day long. More

Sweet Rosemary and Grape Focaccia

Serious Eats Caroline Russock Post a comment

This fluffy olive-oily focaccia studded with wrinkly-sweet grapes is the sort of breakfast we imagine eating when waking up in a gorgeous villa in Tuscany. More

Bake the Book: Dolci

Sweets Caroline Russock Closed

With trays of creamy gelati, fluffy squares of tiramisu, petite cookies, and rustic crostatas, Italian desserts are a many-splendored thing. But the dolci listed off here don't even begin to do justice to all of the sweets you'll encounter when in Italy. In lieu of booking a ticket for sweet-centric tour up and down the boot, we're turning to food historian Francine Segan's gorgeous new cookbook, Dolci, for a two-week jaunt through the desserts of Italy. More

More Posts