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Roasted Pumpkin Amaretto Tiramisu

Posted: Friday, Nov. 02, 2012

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Chef Troy Gagliardo

Chef Troy Gagliardo is a self-taught chef that has parlayed his years of kitchen experience into many other culinary ventures. Including designing and developing his all-grilled restaurant concepts, a proprietary spice line, cook books, commercials, food styling, cooking/restaurant columns, endorsements, cooking classes, and live appearances. Troy has been voted as one of the Charlotte’s Top Five Chefs two years in a row by Creative Loafing readers and competed in the Iron Fork competition both years. Chef Troy has appeared in two national commercials with NASCAR legend Dale Earnhardt Jr. and joined him for a media tour day just days before Dale Jr. won his second Daytona 500 to start the 2014 NASCAR season.For the past seven years, Chef Troy has appeared each week on Charlotte's morning show WCCB News Rising, cooking his way through "Troy’s Everyday Eats". Filmed live each week at the WCCB Charlotte studios, Chef Troy teaches his unique style of food with a simple approach directed toward the home-cook/viewer.His feature on Rising began in August of 2007, and since has become the most anticipated part of the show. During that time Troy has prepare over one thousand of his creative original recipes live on-air and has made several cooking appearances on the night time show, WCCB News Edge. Chef Troy teamed up with The Fresh Market as a sponsor for “Troy’s Everyday Eats" in April of 2011. Troy shops each week at The Fresh Market for the ingredients used on the show, he says, "The Fresh Market sponsorship is something I have pursued for a long time. I love shopping at their markets because everything is always so fresh. They have a large variety of organic and sustainable food options. As a consumer and chef, I couldn't ask for anything more". Warren publishing recently signed Chef Troy to publish his new cookbook entitled Pseudo Southern-a playful twist on the art of southern cooking, which has been endorsed by Top Chef Alum and best-selling author Fabio Viviani and also star of “A Chef’s Life” Vivian Howard. Fabio said of Pseudo Southern, "Southern food is my second home. It's as close to my heart like Italy is, and that is why I love Troy's recipes so much. They remind me of the childhood I would have had if I was born in the south”. Vivian had this to say, “Troy’s take on southern food is just left of center, fun, and refreshing. His recipes are approachable that even the most jaded cook will be intrigued to try.” Chef Troy is also a free-lance food writer for the Charlotte Observer and Examiner.com and lives in Mooresville, NC with his wife Tracy, of twenty-three years, and their two daughters, Ally and Isabella. He can be seen every Tuesday morning from 7-9 am on WCCB News Rising.

The flavors of fall, especially pumpkin (real pumpkin that is), are so short lived that taking advantage of it becomes quite inspiring. On every holiday table there will be a pumpkin pie, whether store bought or homemade with using canned pumpkin.

The thought of using freshly roasted pumpkin may seem like a daunting task to some, but that couldn’t be further from the truth. Half the pumpkin, scoop out the seeds, drizzle with a little oil, season and roast on a sheet try for about an hour; that’s all there is to it.

The fresh roasted pumpkin can be used to make an amazing pumpkin pie; however, give this super simple Italian classic a try for something a bit different. This tiramisu is smooth, creamy and will let the pumpkin shine through. The hint of amaretto pulls the whole thing together for a one of a kind, unforgettable, sure fired dessert for any occasion.

Roasted Pumpkin Amaretto Tiramisu


Filling
• 1 pound cream cheese, softened
• ½ cup granulated sugar
• 1/4 cup Amaretto flavored creamer
• 1 ½ cups roasted pumpkin seed recipe, or canned
Lady Fingers
• 24 each-Lady Fingers
• 2 cups Amaretto flavored coffee, cold
Topping/Garnish
• Amaretto cookies, crushed
• coco powder, in a shaker to dust
Directions
1. Preheat oven to 350 degrees.
2. Half pumpkin, scoop out seeds and lightly oil inside flesh of pumpkin.
3. Season flesh with salt/pepper and place on a foil lined baking tray, cut side down.
4. Roast for 45 minutes to one hour or until tender, remove from oven.
5. Let pumpkin cool just long enough to handle, scoop out flesh and place in a bowl until ready to use.
6. 1 Pound of raw pumpkin yields about 1 cup of roasted pumpkin
7. Place the bowl of a stand up mixer in the freezer for 15 minutes. Remove from freezer and add all of the ingredients for the fillings and mix until well incorporated, about 2 to 3 minutes. The filling should be smooth, light and fluffy.
8. Place the coffee in a flat bottom dish.
9. Take 12 lady fingers, one at a time, dip and roll quickly being careful not to over soak, begin laying the soaked fingers flat in a 8” x8” dish in one even layer.
10. Divide the filling in half. Place one half on top of the first layer of lady fingers. Smooth into an even layer, add some of the crushed Amaretto cookies on top of the filling.
11. Repeat by dipping and rolling the remaining lady fingers and place on top of the first layer. Top with the remaining half of the filling and smooth out flat. Place in the refrigerator overnight or for at least 2 hours.
12. Reserve the remaining coffee to garnish.
13. To serve, cut into 9 equal pieces. Remove by using a flat metal spatula. Dip into warm water, wipe dry and removing the first piece from the pan.
14. Drizzle a little of the reserved Amaretto coffee on a small plate, place one piece of the tiramisu in the middle of the plate, dust with cocoa powder, top with crushed Amaretto cookies and serve.

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