{"id":3774,"date":"2012-02-04T07:26:44","date_gmt":"2012-02-04T14:26:44","guid":{"rendered":"https:\/\/www.marialiberati.com\/?p=3774"},"modified":"2012-02-04T07:26:44","modified_gmt":"2012-02-04T14:26:44","slug":"tris-because-3-desserts-are-better-than-one","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2012\/02\/04\/tris-because-3-desserts-are-better-than-one\/","title":{"rendered":"Tris &#124; Because 3 Desserts Are Better Than One"},"content":{"rendered":"<p>copyright 2012 Art of Living, PrimaMedia,Inc\/Maria Liberati<br \/>\nA delicious word I learned for&nbsp; ordering dessert\u2026for when a taste of one just won\u2019t do\u2026\u2019tris\u2019..<br \/>\nA table of 15..dinner in the seaside resort of Pescara..for an evening of local flavors..from the bottles of olive oil produced in the nearby town of Loreto-Aprutino,the bread from a local forno in Pescara, the lentils for the&nbsp; soup and broccoli rabe grown in towns nearby, the Pecorino cheese (a specialty in Abruzzo and my favorite version of this old world cheese) made in a town in&nbsp; the National Park of Abruzzo..(Parco Nazionale D\u2019Abruzzo).<br \/>\nBut now the crowning glory of the entire meal was about to arrive and the choices presented were a locally made torrone,&nbsp; a locally made specialty known as Parozzo (chocolate almond cake), and a ricotta pudding made from locally produced ricotta&nbsp; cheese. \u2026 After 5 minutes of major debating..(food is not an easy subject to make any decisions on when in Italy) \u2018tris\u2019 everyone exclaimed\u2026\u2019tris\u2019??<br \/>\n&nbsp;<br \/>\n<img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/lh5.googleusercontent.com\/--wT3MVyMySM\/TWyCEjA-KRI\/AAAAAAAAAb4\/twcWmjxC7Q0\/Parozzo2.jpg?ssl=1\" alt=\"\"\/>\u2018<br \/>\n(Parozzo)<br \/>\nTris\u2019..explained to me..literally means 3 sample sizes of 3 desserts\u2026and tris was the easiest solution to ending the&nbsp; (what was now becoming) 30 minute decision making process..no need for anyone to make a decision or eliminate one luscious choice over the other\u2026so \u201ctris\u201d it was\u2026<br \/>\n<img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/caseificio.murgella.it\/wp-content\/themes\/default\/images\/layout\/prodotti\/big\/ricotta.png\" alt=\"\"\/><br \/>\n(freshly made ricotta)<br \/>\n<strong>Ricotta Pudding<\/strong><br \/>\n<img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/ricette.pianetadonna.it\/pictures\/20100729\/saperlo_come-preparare-il-pudding-con-la-ricotta.jpg\" alt=\"\"\/><br \/>\n(photo credit: pianetadonna.it)<br \/>\n<strong>(from The Basic Art of Italian Cooking: Holidays &amp; Special Occasions-2nd edition)<\/strong><\/p>\n<ul>\n<li>1 lemon peel<\/li>\n<li>\u00bd cup brandy<\/li>\n<li>2 tablespoons candied dried fruit<\/li>\n<li>1 tablespoon butter<\/li>\n<li>\u00bd cup fresh fruit in season<\/li>\n<\/ul>\n<p><strong>Serves 6.<\/strong><\/p>\n<ul>\n<li>2 cups ricotta cheese<\/li>\n<li>2 tablespoons flour<\/li>\n<li>5 eggs<\/li>\n<li>Pinch of cinnamon<\/li>\n<li>\u00b9\u2044\u00b3 cup powdered sugar<\/li>\n<\/ul>\n<p>Preheat oven to 325 degrees. Pass the ricotta cheese through a sieve to get a creamy texture. In a bowl, place the ricotta, 1 tablespoon flour, 2 whole eggs and 3 egg yolks (save egg whites for later use), pinch of cinnamon, powdered sugar, lemon peel, candied dried fruit, and brandy. Blend all together.<br \/>\nIn a separate bowl, whip the egg whites until peaks form. Fold gently into the ricotta mixture. Butter a glass baking pan, dust with remaining flour, and place in mixture. Bake for 30 minutes or until firm.<br \/>\nWhen finished, remove from oven and let cool. When cool, take out of pan and place in serving dish. Serve with sliced fresh fruit on top.<br \/>\nFor more great recipes get your copy of The Basic Art of Italian Cooking: Holidays &amp; Special Occasions <a href=\"https:\/\/www.marialiberati.com\">here<\/a> or in ebook version exclusively at Kindle<br \/>\n<a class=\"thickbox\" href=\"https:\/\/i0.wp.com\/www.marialiberati.com\/wp-content\/uploads\/2012\/02\/9781928911197.jpg?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" style=\"background-image: none; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; padding-top: 0px; border: 0px;\" title=\"9781928911197\" src=\"https:\/\/i0.wp.com\/www.marialiberati.com\/wp-content\/uploads\/2012\/02\/9781928911197_thumb.jpg?resize=187%2C244&#038;ssl=1\" border=\"0\" alt=\"9781928911197\" width=\"187\" height=\"244\"\/><\/a><br \/>\n&nbsp;<br \/>\n*May 3, 2012-Join me in Italy for a Luxury Cruise throughout the Mediterranean. GO <a href=\"https:\/\/www.marialiberati.com\">here<\/a> for more info<br \/>\n*March 24th see you in Charlottesville Virginia for the Festival of the Book-book signings and Cooking demos..Stay tuned for more info or email: <a href=\"mailto:events@marialiberati.com\">events@marialiberati.com<\/a> for exact schedule of events. The Basic Art of Italian Cooking: DaVinci Style will be a featured book<br \/>\n<a class=\"thickbox\" href=\"https:\/\/i0.wp.com\/www.marialiberati.com\/wp-content\/uploads\/2012\/02\/davinci-Front-Cover-final-2.jpg?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" style=\"background-image: none; padding-left: 0px; padding-right: 0px; display: inline; padding-top: 0px; border: 0px;\" title=\"davinci Front Cover final 2\" src=\"https:\/\/i0.wp.com\/www.marialiberati.com\/wp-content\/uploads\/2012\/02\/davinci-Front-Cover-final-2_thumb.jpg?resize=188%2C244&#038;ssl=1\" border=\"0\" alt=\"davinci Front Cover final 2\" width=\"188\" height=\"244\"\/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>copyright 2012 Art of Living, PrimaMedia,Inc\/Maria Liberati A delicious word I learned for&nbsp; ordering dessert\u2026for when a taste of one just won\u2019t do\u2026\u2019tris\u2019.. A table of 15..dinner in the seaside&hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[27,42,51,34,11],"tags":[1105,1625,1092,1289,1320,1147,1630,1653,1654,1458,1144,516,1655],"class_list":["post-3774","post","type-post","status-publish","format-standard","hentry","category-caro-diariodear-diary","category-culinary-art","category-italian-culture","category-italy","category-recipes","tag-award-winning-author-maria-liberati","tag-best-places-to-visit-in-italy","tag-easy-dessert-recipes","tag-fresh-ricotta","tag-gourmand-world-cookboook-award-winner","tag-gourmet-recipes","tag-italian-chef","tag-parozzo","tag-ricotta-pudding","tag-the-basic-art-of-italian-cooking-davinci-style","tag-the-basic-art-of-italian-cooking-holidays-special-occasions","tag-torrone","tag-tris"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/3774","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/comments?post=3774"}],"version-history":[{"count":0,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/3774\/revisions"}],"wp:attachment":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/media?parent=3774"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/categories?post=3774"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/tags?post=3774"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}