Anna Gass shares easy Italian recipes from 'Instant Italian' season 2
Chef, cookbook author and culinary influencer Anna Gass is sharing recipes that put an approachable spin on Italian-inspired comfort food.
Gass joined "Good Morning America" on Tuesday to whip up four crowd-pleasing recipes including bacon, egg and cheese, chocolate crunch cake, garlic bread pasta and an easy cannoli dip.
Gass is the host of the second season "Instant Italian,", where she puts fresh, approachable twists on classic Italian recipes inspired by her childhood visits to the southwest region of Calabria.
New episodes of "Instant Italian" premiere Mondays at 10 p.m. ET on the FYI Network.
Get the recipes below.
Chocolate Crunch Cake
Ingredients
For the cake:
2/3 cup all-purpose flour
1/2 cup white sugar
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/3 cup oil
1/4 cup brewed espresso or espresso powder dissolved in 1/4 cup water
1/4 cup Greek yogurt
1 egg
For the crunch topping:
1/2 cup heavy cream
1/2 cup Nutella
1 teaspoon kosher salt
2 ounces bittersweet chocolate, melted
2 1/2 cups Rice Krispie cereal
Directions
Preheat oven to 350 degrees and grease a 9-inch round cake pan.
In a large bowl, combine all the dry ingredients and mix.
Add the oil and begin to mix. Add the rest of the wet ingredients and mix until just combined. Pour into the cake pan and bake for 20 minutes, until just cooked through and dry on top.
While the cake bakes, pour the cream and Nutella into a large mixing cup and microwave for 10 seconds. Whisk to combine completely. Nuke for another 10 seconds if needed.
In a large bowl, mix the salt and chocolate with the Rice Krispies until fully coated. Set aside.
When the cake comes out of the oven, flip the pan over and use the bottom as the top so it's nice and flat. Place it on your serving dish and then pour the chocolate cream all over the top of the cake evenly.
Then, add the crunch topping in an even layer. Serve immediately.
Tips:
1. You can use other cereals like cornflakes.
2. Add peanut butter for another flavor option.
3. Great make-ahead cake for a party as it's scoop-able.
4. Great with a scoop of ice cream.
Garlic Bread Pasta
Ingredients
For the garlic breadcrumbs:
2 cups day-old bread
2 garlic cloves, peeled
1 tablespoon chopped fresh parsley
2 tablespoons grated Pecorino Romano cheese
2 tablespoons extra-virgin olive oil
For the pasta:
1 pound dried pasta of choice (I like conchiglie)
1/2 cup (1 stick) salted butter (I like Plugra)
1 garlic clove, crushed or finely minced
1/2 cup heavy cream
8 ounces Parmigiano Reggiano cheese, finely grated
Kosher salt
Directions
Make the breadcrumbs: In a food processor, combine the bread, garlic, parsley and Pecorino Romano, then pulse on medium speed until the ingredients are the consistency of rough sand, 1 minute.
In a medium saucepan, heat the oil over medium heat until shimmering. Add the breadcrumb mixture and toss to coat until golden brown, 4 to 5 minutes. Transfer to a medium bowl.
Make the pasta: In a large high-sided skillet or Dutch oven, bring 8 cups water to a boil over high heat. Once boiling, add the pasta and cook according to package directions. Reserve 1 cup of the pasta cooking water, then drain the pasta.
Meanwhile, in another large high-sided skillet, combine the butter and garlic over medium heat. Once the butter begins to melt, reduce the heat to low and add the cream and half the Parmigiano Reggiano. Whisk to combine.
Add the drained pasta to the skillet with the sauce and toss to coat. If you like a thinner sauce, add a few splashes of the reserved pasta cooking water and mix well. Divide the pasta among serving bowls and garnish with the garlic breadcrumbs before serving.
Cannoli Nachos
Yield: Serves 6
Ingredients
1/4 cup granulated sugar
2 tablespoons ground cinnamon
3 pitas, split and cut into wedges
4 tablespoons extra-virgin olive oil
8 ounces whole-milk ricotta
8 ounces mascarpone cheese
1/2 cup powdered sugar
1/2 cup mini chocolate chips, plus more for garnish
Directions
Position a rack in the center of the oven and preheat the oven to 375 degrees.
In a small bowl, stir together the granulated sugar and cinnamon until fully combined.
In a large bowl, toss the pita chips with the oil. Sprinkle the cinnamon sugar on top in stages as you toss the chips to coat.
Place the cinnamon sugar chips on a baking sheet and bake for 6 minutes. Remove from the oven, carefully toss, then bake for 6 minutes more, or until the chips are toasted and golden brown.
In another large bowl, using a handheld mixer, beat the ricotta, mascarpone and powdered sugar on medium speed until fully combined, 2 minutes.
Fold in the chocolate chips and transfer to a small bowl.
To serve, place the bowl of cannoli cream in the center of a large platter and spread the chips around it.
Tips:
1. Great for a crowd and much easier than making cannolis with all the same flavors.
2. Use store-bought cinnamon pita chips if you are short on time.
3. Dip can be made a day ahead, just don't add the chocolate chips until ready to serve.
Recipes reprinted with permission from Anna Gass.
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