Thursday, May 21, 2015

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.




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