Hello readers. As you know, I grew up on the coast, near the city of Pescara in the Abruzzo region of Italy. It was named for the coastal Aterno-Pescara River which it sits at the mouth of, but is also very similar to the Italian for fish; pesce.
The term pescatarian comes from this word, an amalgamation with the English word vegetarian, and means a diet of fish, pulses and vegetables.
I largely follow a pescatarian diet and I would love to open a restaurant called Pescatarian in tribute to my home city. The author of this week’s book also enjoys a diet of mainly fish.
Elly Pear’s Let’s Eat! by Elly Curshen has more than 90 pescatarian recipes. I’ve picked out a couple of sweet treats for you to try. Tell me on Twitter your dream restaurant name @AldoZilli.
★ 1 free-range egg, separated
★ 30g caster sugar
★ 30ml single cream
★ 150g mascarpone
★ 100ml strong coffee, cooled (made with 2 heaped tbsp freshly ground coffee in a cafetière with 140ml boiling water)
★ 1 tbsp Marsala
★ 1 tbsp dark rum
★ 6 sponge fingers
★ 2 tsp cocoa powder, for dusting
PREPARATION: 25 MINUTES (plus chilling time)
In a bowl, beat the egg yolk hard with the caster sugar using a rubber spatula until thick and mousse-like. In a separate bowl, whisk the cream and mascarpone with a balloon whisk until smooth. You don’t want lumps. Add the egg yolk mixture to the mascarpone and beat well.
In a separate, clean bowl whisk the egg white to stiff peaks, then carefully fold into the mascarpone mixture. Put to one side. Have ready 2 small tumblers or wine glasses.
In a shallow bowl, mix together the coffee, the Marsala and the rum. Add the sponge fingers to the bowl, leave for 30 seconds, then flip over and leave until they have soaked up all the liquid.
Now you are ready to start layering up. Put a spoonful of the mascarpone mixture at the bottom of each glass, then a quarter of the coffee-soaked biscuits, breaking them up to fit the shape of your glass. You need to use approximately 1½ fingers in the first layer of each glass.
Add another spoonful of the mascarpone mixture over the fingers in each glass, sprinkle with cocoa powder, then repeat, finishing with a layer of mascarpone mixture. Create a swirl on the surface then dust with cocoa powder.
Chill for at least 4 hours before serving.
ICE CREAM, CANDIED NUTS & MAPLE SYRUP
For the candied nuts:
★ Vegetable oil, for greasing
★ 50g caster sugar
★ 35g soft dark brown sugar
★ 1 tsp ground…