Tea Party

6 Italian Recipes for a Tea Party

Drew Glover • March 17, 2015
Did you know that Italian pasta varieties all originated in different villages in medieval Italy? Through the ages Italians have retained a sense of localism in their dishes that is all about food fresh out of the earth, off the tree, and from the farm.Italian Lemon Drop Cookies
1. Italian Lemon Drop Cookies
Italian Lemon Drop Cookies
This easy to make Italian Lemon Drop Cookies are sweet and zesty to taste!
2. A New Twist on Classic Tirimasu
A New Twist on Classic Tirimasu
This classic Tirimasu has a twist to it. Instead of espresson it is packed with fruitful flavors and perfect for a rich dessert.
3. White Chocolate Panna Cotta
White Chocolate Panna Cotta
This is a luxurious but fresh end to a meal that makes a great centrepiece for the middle of the table. Our smooth white chocolate panna cotta is served on shards of dark chocolate that add extra indulgent crunch and fantastically vibrant champagne strawberries! A winning, romantic combination!
4. Italian Spinach Ricotta Bread
Italian Spinach Ricotta Bread
Explore how to make a delicious Spinach and Ricotta Bread Loaf with Sundried Tomatoes and roasted pine nuts. This makes a great dinner party starter or side as you can prepare it ahead of time and serve at room temperature. It is also perfect for picnics or just a healthy lunch. Add a side of fresh rocket leaves and lemon and you have a complete vegetarian meal. Grokker Premium video with Pastry Expert Ghalid Assyb.
5. Amaretti Semifreddo
Amaretti Semifreddo
Join John and Sage in this Grokker premium video as they whip together this classic semi-frozen dessert. Pockets of amaretti biscuits and crunchy pistachios make this an Italian delight that is simple to prepare and will last for as long as your self-restraint will allow you.
6. Ricotta Canapé with Fig Compote
Ricotta Canapé with Fig
Ricotta is a classic ingredient in Italian and Sicilian Cooking, that has many uses from lasagna to cheesecake. In this Grokker Premium video, Chef Joanne Cooke uses ricotta to prepare a simple canapé with Arab spices, fig compote, and crushed walnuts. This dish is perfect with a dessert wine and also works well between courses as an intermezzo.
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