Dining

A sweet routine in your busy week, visit Piatti Ristorante in La Jolla today!

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Courtesy Photo

Courtesy Photo

Every Friday my sister and I get together for manicures, pedicures, yoga, walks on the beach, oh and LUNCH, preferably somewhere ITALIAN of course. We recently had an unforgettable lunch on the beautiful outdoor patio at Piatti. Reminiscent of an Italian trattoria, Piatti Ristorante in the heart of La Jolla offers an “Old World” experience complete with the aromas of authentic Italian cuisine in a rustic and charming atmosphere.

A sweet routine in your busy week, it’s the perfect place to share casual conversation over an espresso, or an intimate lunch or dinner for two. Choose from Antipasti, Insalatas, Pizza, Pasta, Soup and much more. A couple of wonderful choices are the Ravioli al Limone with House-Made Ricotta & Basil Ravioli surrounded by a Lemon Cream or Tomato Sauce, or the Penne al Brassato D’Agnello; Penne Pasta, Braised Lamb, Red Wine, Tomato Sauce, Grana Padana and Fresh Mint.

The Tiramisu  for dessert is unforgettable. I loved it so much, I knew it wouldn’t be fair to not provide such a luscious recipe. It’s a large portion on purpose. Throw open your doors, share this recipe with your family and friends and MANGIA! (Recipe after the jump)

Courtesy Photo

Courtesy Photo

Italian Tiramisu

Makes 6 servings

  • 4 egg yolks
  • 1/4 cup sugar
  • 8 oz mascarpone
  • 4 egg whites
  • 1/3 cup sugar
  • 1/2 bag ladyfingers
  • 1 cup espresso
  • 2 gelatin sheets
  • 1/4 cup boiling hot water
  • 1 oz brandy

Prepare a sheet pan with a sheet of parchment paper and the sheet pan frame.

In a large mixer, whisk the egg yolks with the 1/4 C sugar for 3 minutes on medium speed or until the yolks become pale yellow. Add the mascarpone and whisk for an additional 2 minutes to incorporate the mascarpone. Remove the mascarpone mixture to a large bowl. Clean out the mixing bowl

Next, whisk the egg whites to a soft peak and add 1/3 C sugar and whip to more firm peaks. Fold the egg whites into the egg yolk mascarpone mixture, and set aside.

Set up the the ladyfingers and mix the cooled espresso with the brandy.

In a small bowl, place the gelatin sheets in cold water to soften for about five minutes. Then, when soft, place the gelatin into the hot water to completely dissolve the gelatin. In a separate bowl fold or temper some of the mascarpone mousse with the dissolved gelatin mixture, then fold the gelatin mixture into the large bowl of mousse. You will need to assemble the tiramisu cake quickly before the gelatin sets up. Dip the lady fingers into the espresso brandy mixture and make a single layer on the bottom of the sheet pan. Add a layer of the mousse and then another layer of the soaked ladyfingers. And a final layer of the mousse. Let completely set overnight.  When ready to serve, cut into 6 portions.

  • Recipe by Executive Chef Pepe Capatinta of Piatti in La Jolla, CA. (Recipe edited by Maria Desiderata Montana)

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

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