Ep 5. Italy Revisited

In season 2 episode 5 of Baked in Vermont, titled "Italy Revisited," host Gesine Prado reminisces about her travels to Italy and creates a menu inspired by her favorite Italian flavors.

The episode begins with Gesine taking a tour of a local Vermont cheese factory, where she selects some fresh mozzarella and parmesan for her recipes. She then heads back to her kitchen to start baking.

For her first dish, Gesine makes a classic Italian dessert, tiramisu. She demonstrates how to make the creamy mascarpone filling from scratch and also shows viewers how to make homemade ladyfingers. Gesine also adds a twist to the traditional recipe by incorporating a layer of chocolate ganache.

Next, Gesine prepares a savory dish, mushroom risotto with crispy prosciutto. She explains the technique of slowly adding warm broth to the rice in order to achieve the perfect creamy texture. She also shares her secret for making the prosciutto nice and crispy by using a parchment paper and microwave method.

Moving onto the bread portion of the menu, Gesine creates two different types of Italian breads. The first is a rosemary focaccia with a sprinkle of sea salt. Gesine shows how to achieve the perfect airy and chewy texture on the inside while keeping a crispy crust on the outside. The second bread is a braided Italian bread, similar to a challah, with a hint of orange zest and anise. She shares her tips for getting that beautiful braid and also how to create a shiny finish on top.

Finally, Gesine wraps up the episode with a refreshing lemon granita dessert. She explains the process of creating the granita by freezing a mixture of water, sugar, and lemon juice and then scraping it with a fork to create a flaky texture. She serves the granita with a dollop of whipped cream and a sprinkle of lemon zest.

Throughout the episode, Gesine shares tips and tricks for successfully recreating these classic Italian dishes at home. Viewers will be inspired by the bright colors and bold flavors of this Italian-inspired menu.