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Recipes

Not sure what to make for your next dinner or special gathering? Festa’s local and celebrity chefs keep us creative in the kitchen year-round by leaving behind delicious recipes!

 

Check out the recipe card below featuring recipes from Bravo Cucina Italiana, The Chef’s Table, Maggiano’s Little Italy and Celebrity Chefs Rossella Rago and Chef Richard Lombardi!

 

Click to download 2018 recipes

Below is the recipe for the filing for the Zeppoli that was made by Andy Schneider of LeReve. 

Pistachio filling:

1 cup + 1 T   Heavy cream                                                             1/2 C   Sugar                                       1 1/2 T pistachio paste (like pistachio peanut butter)

3.5 oz.  Mascarpone cheese                                                        1 T   Dried fruit (currants/cherries)

Method:

Mix all ingredients except cream and fruit in a stand mixer fitted with a paddle.  Mix until smooth.  Slowly add remining ingredients and mix until incorporated.  Cover and refrigerate overnight.  the following day, whip to soft peaks and use in dessert.

 

 

 


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