Tortoni: A True Italian Dessert | Cooking Italian with Joe
ฝัง
- เผยแพร่เมื่อ 22 พ.ย. 2014
- Join me as we take a walk down memory lane into old Italy with a classic and delicious desert that time has forgot, Tortoni. This is a creamy almond flavored frozen desert that is semi-frozen or in Italian, semi freddo. Get the recipe here: www.cookingitalianwithjoe.com...
Shop Joe’s favorite pots and pans: sardelkitchen.com/?sca_ref=31...
Shop Joe’s favorite serving dishes and ceramics: www.pjtra.com/t/TUJGRkhGSkJHS...
To Purchase a bottle of Vito and Joe’s Olive Oil:
www.cookingitalianwithjoe.com...
Website: www.cookingitalianwithjoe.com
Facebook: / cookingitalianwithjoe
Instagram: / cookingitalianwithjoe
When you shop using these affiliate links, we receive a small commission. Help support Cooking Italian With Joe while shopping the products Joe uses and trusts. Shop My Favorite Kitchen Tools:
ZWILLING Knives: bit.ly/CookingWithZWILLING
Le Creuset Cookware: bit.ly/LeCreusetJoe
KitchenAid Appliances: bit.ly/SAVE10-KitchenAid
MacKenzie-Childs: bit.ly/MacKenzieChildsCooking...
Sardel Cookware: bit.ly/SardelJoe - แนวปฏิบัติและการใช้ชีวิต
OMGOODNESS! Thank you! I grew up with these and could never figure out how to make them. I will be making them very very soon. Grazie!
I haven’t made those in at least 10 years, your recipe is a little bit different - and I decided to give it a try, absolutely amazing! And thank you for the video with step-by-step by step-by-step directions
Reminds me of that Bugs Bunny cartoon called "Hare We Go" when he's with Christopher Columbus and Chris gets all bitter about something and exclaims "eh biscuit TORTONI!"
I am SO excited to come across this recipe! I remember Tortoni from the time I lived in Utica, NY. Since moving to California I've yet to find it, but even after more than 50 years the taste still lingers on my tongue. I plan to try this recipe next week when my older son visits me. I can hardly wait. Thank you so much.
As a New Yorker growing up in the early 60's, but going to prep school in CT. I used to come home every other weekend. Before taking the New Haven RR from Grand Central, we would have dinner at GENO's restaurant on 3rd. Ave, one block from Blomingdales. I ordered the same thing every time. Clams Casino, Manacotti, and a Biscuit Tortoni. The way I remember the tortoni, it was indeed in a fluted paper cup, but the topping was a bit different. It was more like a granulated almond sugar sprinkled evenly on top with a cherry halve in the middle. There is a couple of bakery stores in Brooklyn that still make them that way. Nastos (?) or something like that was one. I don't think they ship outside of NY area, and having been living in San Francisco I will have to make tortonis myself. Thanks for the recipe, and does anyone know WHY they are not everywhere anymore??
Absolutely delightful. I had these in Brooklyn when I was a kid more than 50 years ago. I just started thinking about them again. So happy to have stumbled upon this video and am looking forward to giving it a try! You make the process look fun and worth laboring over. Thanks!
Me too, The flavor stayed in my head for the past 50 years also
Hi Joe, I've become an Italian wanna be!!! I watch you when I chill at night at home and think about how fun it would be to go there.
love everything you make and have tried a lot of the recipes keep going, you make my day.
Appreciate how you go through and discuss all the ingredients beforehand. No one really does this and there's so much to learn as to what/why. Thanks Joe
OMG, my mom made these for us all the time, my brother and I were just talking about this! Will be making this to bring home to the family for Christmas!! Thanks so much.
The Tortoni was my favorite dessert at Febo's in Chicago!
Love your videos...Sinatra, your humor, and even the cleft in your chin. My favorite comment was "if they don't like garlic, why are they in your life anyway?"
My mother made these for us all the time - - or not ALL the time - - but they were left in our freezer like the ones you would eat. Ohhhh... what a treat!
Oh these are my favorite! Thank you for watching and subscribing. Joe
Favorite dessert
This brought back some memories! I lost my grandfathers recipe and this is pretty darn close! Thanks a million
I use to go to Venice restaurant in 149 St in the Bronx for my tortoni and they still make it to this day.
The best.
I just made it along with your video, so glad I found my childhood favorite dessert, Thanks for sharing recipe
Thanks so much, Joe, for sharing your love and knowledge of food with us, from your own home. It's enriched my own home cooking and truly delighted my Philly Brutse (Abruzzi heritage) friend. Beautiful energy in all you do. Joyful. A delightful gift to us. Mille grazi. I'm mostly Irish, but enjoy wonderful foods and techniques from all over the world. 🙏😋🎶🍷✌️
Looks simply wonderful!!!!
Hi Joe. Just talking about tortoni I to my husband. You are so right it is forgotten probably cause is a bit of work. It brings back warm memories that you truly seem to appreciate. I enjoyed your video Thank You!! Gonna try your recipe Love your enthusiasm!, Thanks Lauren
God I so miss these “The Best”
You can tell he's Italian....he can't just give instructions, he gives you the whole story and the rumors about town too. My mom's the same way 😂😂😂
That is crying for Amarena cherries!
I ended up making this and I gotta tell you guys it was delicious...I had a little mishap with the simple syrup lol but totally worth it, highly recommend it and thank you for sharing Joe!
Joe, these brought back some great memories for me, thank you for the recipe, I am making these tomorrow.
nero952 Everytime a cook, I think of being this kid working with my grandmother and my dad, truly a gift. Thank you for watching! Joe
I loved the Tortonis in NYC in the 60s Every Italuan restaurant had them. Now, you can’t find them anywhere. My favorite was a steak house in NYC that had the walls decorated with photos of New York baseball teams. They would also give me a small baseball bat as a souvenir. I was about 10 years old. I still ask for the Buscuit Tortoni in Italian restaurants. So far, they never know what I’m talking about!
I was in Bellagio and we had this fantastic something from the cooler not in the gelato case but separate, it was round or egg shaped and chocolate covered but the inside was what I believe was tortoni, we thought we would find it again in Tuscany or Rome but could not find it, if you have any idea how to do the chocolate part I would love that. But thank you for this part, simply wonderful.
Good job sharing these great Italian desserts! Never had it but growing up in SF Chinatown with Italian town close by! Thks Happy 2019!
I've had Tortoni. OMG delicious. thanks for the recipe, they are hardtop find.
Also, love the history lessons. Wish I would have seen this before I got everything for Tiramisu-love almond flavored w cherry! now, I need to go find my old Mob Hits cd w Sinatra & other great Italian music-used to listen to it twenty years ago making Italian food before & after my first son was born. Great video! Thank you!
Joe, my Dad was born in Philly he was not Italian however many Italian in laws I wish he was still with us
to ask him if he had these growing up. My Mom was born in SF long story short he moved to SF after they
married🥰what a beautiful dessert I love the story about your Dads restaurant & eating them😉thank you
so much for sharing a lost yet reborn dessert I hope many people start up this new tradition with their loved
ones🤗PS absolutely love the tunes they always remind of good times then & now. Have a blessed weekend🤗
Thanks. Tortoni are hard to find in Bklyn now. I use to love these as a kid. I will makes this very soon. You made my day.
My pleasure 😊
Yummmm !” Thank you for sharing !”👍excellent !”
omg that looks to die for!
Ok I also grew up in NY and absolutely loved these as a kid.
I came across your video a few days ago and I made it today.
Freaking incredible “I’m 12 again”
Thanks so much Joe.
I'm Italian and the first time I heard about "tortoni" was yesterday trying to solve the NYT Spelling Bee. Seems good, if you want something similar in a restaurant here in Italy you have to order a "semifreddo all'amaretto"
Oh Joe you seriously give me the Heeby Geebies using that wooden utensil for folding such delicate mixtures 😱🤦♀️🇿🇦🤗
My go to dessert on Mulberry Street in Little Italy. My fav!
I've never had a tortoni and dont know where to get one here in TX so will have to try making. Thanks for sharing!
omg just found this I love tortoni My dad also had an Italian restaurant in Brooklyn, and we used to steal the Totoni out of the freezer also. Brings back great memories. I was going crazy trying to find a restaurant that serves it but now I am going to make it myself. Thank you for the recipe!
🤤YUMMY I'm drooling Joe 👌🇿🇦
You should have a TV show!!!
I LOVE YA, Brudda ❤️. Thank you 🤙🏻
My FAVORITE from FROST restaurant on Frost st in Brooklyn! I Grew up on these ❤️
I have been searching for this recipe since my great grandmother passed away. Please can you share your recipe?
I soo love tortonis and miss them. Thanks for the video. Hoping to go buy the ingredients, is there a printout of the recipe?? Don't have time to watch right now.
While watching your Tiramisu recipe-I noticed you used the cream of tartar. My grandmother told me to use it doing egg whites as well because I always hated doing "meringues". Nobody else seemed to use this, so I decided on your video out of all. I am terrified of the egg yolk thing, but knowing I have eaten a lot of Tiramisu from Italian restaurants, I am probably sure I have eaten them anyways. Very thorough-and almond desserts & amaretto are probably one of my favorites along w mousse. This has to be awesome! I am trying it tomorrow!
I'm making these today
YUM! (what brad stove are you using? I like the idea of the double oven. Thanks. LOVE your channel.
So true. Can't find it anywhere! Today I was so excited they had it on the menu but it was missing the almond factor. More coconutty...not the same!
Ok I made these they are epic 😎
I wish I could give you 1000 thumb ups!!!!!! 🤗
So, very slimming !! LOL
sounds amazing! do you have the recipe written down anywhere?
Jarred Mejorar Costa Rica Working on all recipes and they will be on the website in a few months tops. Thank you for watching, Joe.
Ingredients
Egg yolk 4
Egg white 4
Cream of tartar 2 Pinch
Heavy cream 2 Cup (32 tbs)
Sugar 1 1/3 Cup (21.33 tbs)
Water 3/4 Cup (12 tbs)
Almonds 1 Cup (16 tbs) , roasted and chopped
Nutmeg 1 Pinch
Almond extract 2 Teaspoon (Divided)
Vanilla 2 Teaspoon (Divided)
Directions
GETTING READY
1. Preheat the oven to 350 F.
MAKING
2. Spread almonds on a baking tray and roast it in the oven for 10 to 15 minutes.
3. Drop sugar in water and place the pot on the stove. Heat it up until the sugar dissolves and sugar syrup is formed.
4. Meanwhile whisk egg whites. Add cream of tartar when egg start to turn white. Whisk together until soft peaks are formed.
5. Add vanilla extract and almond extract and mix it in.
6. Slowly add a laddle full of sugar syrup to egg whites and continue to whisk until everything is well incorporated and the meringue is stiff but velvety. Place it in the freezer to cool it.
7. Whisk egg yolk with laddle full of simple syrup and vanilla extract until nice and velvety. Set this custard in the refrigerator.
8. Pour heavy cream in a mixing bowl. Add almond extract and nutmeg and whisk it well. When the cream just starts to whip, and forms peaks, pour sugar syrup and continue to mix until it forms stiff peaks. Place it in the refrigerator.
9. Pulse and coarsely grind roasted almonds in a food processor. Set it aside.
10. Fold whipped cream, meringue and custard with a little bit of almond together in a big bowl very gently until everything comes together.
11. Spoon the mix in muffin trays lined with cups.
12. Sprinkle almond powder over the tortoni. Place a cherry on top.
13. Cover the tray with an aluminium foil and place it in the refrigerator for at least 4 hours or overnight.
SERVING
14. Serve the tortoni is a serving dish. Enjoy.
Recipe Summary
Difficulty Level: MediumServings: 12
Read more at ifood.tv/italian/1004994-how-to-make-tortoni-a-true-italian-dessert#4HwYg8OJLjGDGs3J.99
Would a powdered sugar work instead of messing w the syrup?
I'm a newbe to your program. Fantastic. But I question; could an almond liqueur substitue for the extract? Sure would give desserts a different demension.
sure why not.
👍
I think you're supposed to cook the egg yolks to make the custard. That's what I always do
How much cream of tartar sauce did you use that look like a tablespoon
Hi Joe not at all concerned about the eggs I was looking at recipes online and noticed eggs were not included and thought maybe that is why this lovely dessert 🍮 isn’t seen much anymore. Love your videos and I make your no knead bread 🥖 all the time. My dough is always extremely loose any reason why?
Is it sourdough? If so, long COOL fermentation helps AND less water (or more flour) the next time you make it.
PLEASE call yourself an Italian not by that slur name I make Tortoni every Christmas Eve for my dessert table I love being Itlian and cooking the food of my heritage it is so nice knowing tradition is still going on
La receta debe ser escrita!,the recepie is Beter writin
Sorry background music or tv is too loud which makes it difficult to understand.
Hi joe how are today
Awesome! Thank you and thank you for watching and subscribing. Ciao, Joe.
Desperate for the written instructions and measurements by Xmas eve!
I like you guys n all your baking.
Ingredients
Egg yolk 4
Egg white 4
Cream of tartar 2 Pinch
Heavy cream 2 Cup (32 tbs)
Sugar 1 1/3 Cup (21.33 tbs)
Water 3/4 Cup (12 tbs)
Almonds 1 Cup (16 tbs) , roasted and chopped
Nutmeg 1 Pinch
Almond extract 2 Teaspoon (Divided)
Vanilla 2 Teaspoon (Divided)
Directions
GETTING READY
1. Preheat the oven to 350 F.
MAKING
2. Spread almonds on a baking tray and roast it in the oven for 10 to 15 minutes.
3. Drop sugar in water and place the pot on the stove. Heat it up until the sugar dissolves and sugar syrup is formed.
4. Meanwhile whisk egg whites. Add cream of tartar when egg start to turn white. Whisk together until soft peaks are formed.
5. Add vanilla extract and almond extract and mix it in.
6. Slowly add a laddle full of sugar syrup to egg whites and continue to whisk until everything is well incorporated and the meringue is stiff but velvety. Place it in the freezer to cool it.
7. Whisk egg yolk with laddle full of simple syrup and vanilla extract until nice and velvety. Set this custard in the refrigerator.
8. Pour heavy cream in a mixing bowl. Add almond extract and nutmeg and whisk it well. When the cream just starts to whip, and forms peaks, pour sugar syrup and continue to mix until it forms stiff peaks. Place it in the refrigerator.
9. Pulse and coarsely grind roasted almonds in a food processor. Set it aside.
10. Fold whipped cream, meringue and custard with a little bit of almond together in a big bowl very gently until everything comes together.
11. Spoon the mix in muffin trays lined with cups.
12. Sprinkle almond powder over the tortoni. Place a cherry on top.
13. Cover the tray with an aluminium foil and place it in the refrigerator for at least 4 hours or overnight.
SERVING
14. Serve the tortoni is a serving dish. Enjoy.
Recipe Summary
Difficulty Level: MediumServings: 12
Read more at ifood.tv/italian/1004994-how-to-make-tortoni-a-true-italian-dessert#4HwYg8OJLjGDGs3J.99
My guy...how much cream of tartar though.
1/2 teaspoon
where is the recipe
www.cookingitalianwithjoe.com
I’m thinking it’s lost because of the uncooked egg yolks. Unfortunate
Temper the eggs in a double boiler before you add them if you are concerned.
Or use pasteurized eggs in the shell (Davidson is one brand) or egg yolk in a carton. Ditto egg whites.
are you married she's so lucky if you are
No, tried that once and ouch! Thank you for watching and subscribing. Joe
@@Cookingitalianwithjoe hi 😁.....Im not married either!
Great chanel. Talking a lot is so itaaliaan style. Haha.
Turn your tv off
Thats the stereo! Joe gets in the mood by playing Italian singers like Sinatra and Bennett....loud.