Americans yearn for pasta and ice cream

Associated Press

This Italian-style parfait of marsala-soaked strawberries, cookie bits and mascarpone fits America's taste profile. See recipe on Page F2. Brian Leatart • Bon Appetit via AP

"How America Eats 2003" in Bon Appetit magazine's March issue dishes up answers from a wide sampling. The results of this sixth annual reader survey reveal what the magazine describes as "the hearts, minds — and stomachs — of America."

Yes, Italian is the cuisine most home cooks choose. But ice cream leads the list of most-desired food treats, with chocolate second. Kiwis and sausages are clearly unwanted, in the "yuck" categories.

Confidence characterizes home cooks. Sixty-four percent rate themselves almost as good as professionals; more than 90 percent would try cooking almost anything once; three-quarters of us had people come over for a meal within the last year and we pulled out all the stops, many making a recipe that needed new equipment.

Who would be your favorite guest? Julia Child comes first, followed by chefs Emeril Lagasse and Mario Batali.

When dining out, Italian is tops again, preferably in Italy itself — in Tuscany.

Back to real life: The most comforting comfort food of all for most Americans is pasta — but that definitely doesn't include macaroni and cheese.

An easy Italian dessert dreamed up by food writer Rick Rodgers and featured in the magazine will satisfy our love of Italian food and passion for berries. These parfaits, or budini (Italian for pudding), are made with the Italian cream cheese mascarpone, layered with marsala-soaked strawberries. Typical of Italian desserts, they are simple and not too sweet.

You can find the mascarpone and amaretti (Italian macaroons) needed for the recipe at specialty food stores and in supermarket delis.

Strawberry, Mascarpone and Marsala Budini

• 8-ounce container mascarpone
• 6 tablespoons sweet marsala (preferably imported)
• 3 tablespoons whipping cream
• 3 tablespoons sugar
• 3 cups sliced hulled strawberries (about 15 ounces)
• 2 1/4 cups coarsely crumbled amaretti cookies (about 4 1/2 ounces)

In medium bowl, combine mascarpone, 3 tablespoons marsala, cream, and 2 tablespoons sugar. Stir gently until well blended. Combine strawberries, remaining 3 tablespoons marsala and 1 tablespoon sugar in another medium bowl; toss to blend. Cover mascarpone and berry mixtures; refrigerate 30 minutes.

Place 2 tablespoons crumbled cookies in each of six goblets. Divide strawberry mixture with juices among goblets. Top berries with mascarpone mixture, then remaining cookies. Cover and chill at least 30 minutes and up to 2 hours.

Makes 6 servings.