MARK'S NEW ITALIAN FRIEND

This is the definition that Mark gave of Max.

Kris (ZadZack) and Mark were back at GiglioCooking this May. 

They came all the way back from Seattle; the first time was two years ago.

Good part of the worldis in this young and kind couple: a mixture of ethnic groups that create beauty on their faces and beauty in the their aptitude.  

They made a nice complete meal, with Panzanella, Pasta and Lemon sauce, Brasato al Barolo and Fregolotti.

The four of us enjoyed this delicious meal with a lovely conversation. 

MARK & KRIS: THANK YOU SO MUCH! I HOPE YOUR COOKING CLASS AT GIGLIOCOOKING WOULD BECOME A TRADITION IN YOUR LIFE.

FREGOLOTTI - BISCOTTI ALLE MANDORLE

Almond cookies

Ingredients for  6-8:

300 gr ( 10 oz) white flour

300 gr ( 10 oz) almonds

300 gr ( 10 oz) sugar

3 egg yolks

a little fresh cream

cinnamon

salt

teaspoon of baking powder

After having blanched the almonds in boiling water, peel and crush them in the mortar, adding a tea spoon of sugar time to time. Alternatively, put them in the mixer with the sugar.

Salt the flour slightly  and flavor it with a pinch of cinnamon;  add it to the almonds, create a well on the board. Put inside the egg yolks then start to mix into a pastry, sprinkling with  a little fresh cream in case the dough is too dry.

Cut out the "fregolotti" (large lumps) from the pastry and arrange them next to each other on a oven tray. The fregolotto should be 1 cm thick.

Bake at 180° (350 F) and cook for about 15 minutes.