[Jamestown1630]

That looks festive! and like the French Croquembouche:

https://en.wikipedia.org/wiki/Croquembouche

I had a little vacation last week, and continuing in my Italy obsession I found a great BBC series called ‘Italy Unpacked’. All of the episodes are available on YouTube; the hosts are an art historian and a chef, who take you on an art history/culinary tour of many beautiful areas. Here’s the first in the series:

https://www.youtube.com/watch?v=BW9-b3J3-DY

[Liz]

Fabulous....thanks for the links.

[Liz]

I love the way Italian chefs take pedestrian pasta, and turn it into a gourmet dish w/ a few choice ingredients.
Here's one such dish, creamy, rich and hearty, a feast fit for a king. No side dishes needed.

Pasta with Prosciutto and Fontina Cream Sauce

PREP Cook al dente any pasta of choice in boiling salted water about 10 min.

SAUCE Saute/caramelize 2 tb olive oil, 4 oz ea shitakes, chanterelles, onions. Deglaze pan with chix stock.
Add pint h/cream, 1/4 c ea shredded Mozzarella, Fontina, Parm, 2 oz Gorgonzola, 4 oz shredded prosciutto.

FINAL Fold in pasta, tb ea Oregano, parsley. Drizzle w/ evo.

SERVE w/ a shower of Parm, parsley bouquet garnish.

CHEF'S NOTES: can add chunks of grilled chicken for the heartier eater.

[Liz]

I served Strawberry Gelato as a special treat with that sumptuous pasta-----
Recipe is from the fabulous Ciao Bella Gelato Cookbook. Some work involved but worth it.

STRAWBERRY GELATO

ING 2 cups whole milk, cup h/cream, 4 lge yolks 2/3 c sugar; lb strawberries, 1/4 cup sugar, tb l/juice

PREP Heat/stir milk/cream til bubbles begin to form at edges (170 deg on therm).

CUSTARD While heating milk/cream, whisk egg yolks. After a min, add in 2/3 c sugar; continue to whisk til thick and pale yellow.
Next, temper yolks by slow-pouring in cup hot milk/cream; whisk constantly. Then slowly pour mixture into rest of milk; whisk constantly.

FINAL Pour mixture back into pan; cook/stir constantly. Ready when custard coats back of spoon (185 deg).

STRAWBERRIES Simmer strawberries, 1/4 cup sugar and l/juice on medium about 10 min
(starts to thicken; strawberries soften. Refrigerate 2 or more hours (can be do day ahead).
Blender puree smooth 3/4 of strawberry mixture.

FINAL Mix puree into custard. Churn ice cream as per mfg. Add unpureed strawberries during last 5 min.