Cooking Demonstration

Cooking Demonstration


-7 tablespoons espresso or strong instant coffee
-2 tablespoons coffee liqueur
-4 savoiardi cookies (ladyfingers)
-2 egg whites
-1 cup mascarpone
-2 tablespoons honey
-2 tablespoons Marsala
-approx. 1 teaspoon good-quality unsweetened cocoa powder
-4 small (approx. 1⁄2 cup) martini glasses

Make your espresso and pour it into a heatproof pitcher, adding the coffee liqueur, then leave it
to cool. I find 10 minutes outside the window on a cool day does it!

Break each Savoiardi cookie into about 4 and drop the pieces into the martini glasses, then pour
the cooled espresso mixture over them. Tamp down gently, making sure the biscuits are soaked
all over.

Using an electric hand mixer for ease, beat the egg whites until they form soft peaks, and set
aside for a moment.

Scrape the mascarpone into another bowl, adding the honey; I love the way its mellow
sweetness marries with the Marsala, though sugar would be fine too. Beat with the electric hand
mixer (no need to clean it first) and, when smooth, slowly beat in the Marsala.

Fold in the egg whites, a third at a time, then dollop this mixture over the soused Savoiardi
in each glass, using a spoon to whirl it into a swirly peak at the top. Let these stand in the
refrigerator for at least 20 minutes and up to 24 hours, then dust with cocoa, pushing it through
a fine-mesh strainer, just before serving.

Pasta with Zucchini

-8 ounces casarecce pasta
-salt for pasta water, to taste
-2 tablespoons garlic-flavored oil
-4 scallions, thinly sliced
-1 pound zucchini (preferably organic), finely diced
-1⁄4 cup dry white wine or vermouth
-small bunch fresh parsley, chopped
-3 tablespoons grated
-Parmesan, plus more (optional) for sprinkling
-salt and pepper, to taste
-2 teaspoons unsalted butter

Put a pot of water on for the pasta, salting generously (or to taste) when it comes to a boil, then
add the casarecce—cooking as per package instructions, though tasting a couple of minutes
before they’re meant to be ready—and get on with the sauce.

Put the garlic-flavored oil and chopped scallions in a heavy-based pan (that comes with a lid)
on medium heat and cook, stirring, for 1 minute.

Add the diced zucchini and cook for 5 minutes, stirring every now and again. Add the wine or
vermouth, letting it bubble up, followed by 2 tablespoons of the chopped parsley, salt to taste,
then lower the heat, cover with the lid, and cook for a further 5 minutes, by which time the
zucchini should be gorgeously tender.

Before draining the pasta, remove a cupful of starchy cooking water.

Tip the drained pasta back into its pot, add the braised zucchini, or add the pasta to the pan of
zucchini, along with 3 tablespoons grated Parmesan, and 1⁄4 cup of pasta-cooking liquid.

Eggs in Purgatory

-1 tablespoon olive oil
-1 small clove garlic, peeled
-1⁄4 teaspoon crushed red pepper flakes
-1 14-ounce can diced tomatoes
-1⁄2 teaspoon kosher salt or
-1⁄4 teaspoon table salt,or to taste
-1–2 eggs
-2–3 teaspoons grated

To Serve
grated parmesan (optional )
chili oil (optional )
bread (mandatory )

Pour the olive oil into a frying pan, then grate in (or mince and add) the garlic, scatter in the red pepper flakes, and put the pan over a medium heat, stirring, for 1 minute.  Tip in the tomatoes, stir in the salt, and let it come to a bubble. It’s got to be hot enough to poach an
egg in.  Crack in the egg (or eggs), sprinkle the Parmesan over it, leaving some of the yellow yolk still exposed, and partially cover with a lid. Let it bubble for 5 minutes, by which time the white should be set and the yolk still runny, but keep an eye on it.  Remove from the heat and serve—if so wished—sprinkled with a little more Parmesan and some chili oil, and some bread to dunk in.

Copyright © 2012 by Nigella Lawson, Pabulum Productions Limited. Published in the United States by Clarkson Potter/Publishers. Photographs © copyright 2012 by Petrina Tinslay