Many New Yorkers are no stranger to chef Gabriel Thompson and beverage director (and onetime Serious Eats contributor) Joe Campanale, the team behind West Village Italian restaurant dell’anima and sister restaurant L’Artusi. While perhaps best known for the pasta, there is interesting work going on in L’Artusi’s pastry kitchen as well, so we stopped by to see pastry chef Katherine Thompson, who has added three new winter desserts to the restaurant’s dessert menu.
L’Artusi’s desserts draw inspiration from Italy, but you won’t find any straightforward biscotti or tiramisu here. Rather, pastry chef Sarah Ewald (who works with Thompson) deploys Italian ingredients in limited but forceful ways, stirring a slip of vin santo into olive oil cake, sprinkling crushed amaretti cookies over sticky toffee pudding, and flavoring a tart, puckery granita with limoncello.
Among the three new winter desserts, there’s a healthy mix of decadent (the aforementioned sticky pudding, served warm drenched with caramel), light (a lemon semifreddo sitting atop a toasty homemade graham cracker), and, well, both (a pineapple-caramel sundae that somehow manages to taste fruity, tropical, and not too heavy). Click through the slideshow for a closer look at the desserts.
About the author: Lauren Rothman is former a Serious Eats intern, a freelance catering chef, and an obsessive chronicler of all things culinary. Try the original recipes on her blog, For the Love of Food, and follow her on Twitter @Lochina186.