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
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
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.