I didn't like the texture of the chocolate biscotti I was trying, and wanted to try some with chocolate chips. This recipe from Giada turned out really well. I mixed some semisweet mini chips with some milk chocolate mini kisses. The texture was good, and I like the flavor of the anise in the cookies.
If I drizzle them, I will use milk chocolate.
These are a keeper.
Friday, March 13, 2015
Sunday, March 1, 2015
Pasta Puttanesca
When we were in Italy, we were fortunate to have a cooking lesson at a the home of Chicca, an architect and really good cook.
We made our meal that night, and every item was delicious. I also have her cookbook, and one of my favorites from her cookbook is Pasta Puttanesca. It is easy and really flavorful.
When my son and future DIL were here at Christmastime, they made this. It was so good. I tried it, and it turned out well for me, too.
1 lb spaghetti
1/2 c capers, rinsed
3 c black olives
3 garlic cloves
1/3 c olive oil
1 1/2 lbs tomato sauce
1/2 c fresh parsley leaves, finely chopped
1/2 t chili flakes
Saute olives, capers, garlic, and chili flakes in olive oil. Add sauce and cook for 15 minutes until sauce thickens.
Cook spaghetti, and when al dente, add it to sauce. Cook for another two minutes, sprinkle with parsley, and serve.
We made our meal that night, and every item was delicious. I also have her cookbook, and one of my favorites from her cookbook is Pasta Puttanesca. It is easy and really flavorful.
When my son and future DIL were here at Christmastime, they made this. It was so good. I tried it, and it turned out well for me, too.
1 lb spaghetti
1/2 c capers, rinsed
3 c black olives
3 garlic cloves
1/3 c olive oil
1 1/2 lbs tomato sauce
1/2 c fresh parsley leaves, finely chopped
1/2 t chili flakes
Saute olives, capers, garlic, and chili flakes in olive oil. Add sauce and cook for 15 minutes until sauce thickens.
Cook spaghetti, and when al dente, add it to sauce. Cook for another two minutes, sprinkle with parsley, and serve.
Cherry Almond Biscotti
Big B loves biscotti, and all Italian sweets. One of his clients at work offered him a biscotti recipe, and here it is:
Preheat oven to 350.
Ingredients:
1/2 c butter, softened
1/2 c Crisco
1 3/4 c sugar
1/2 t salt
2 t baking powder
1 cup maraschino cherries
5 eggs
2 t anise extract
5 1/2 c flour
1/2 c sliced almonds
In a large bowl, cream butter, Crisco, and sugar. Add in eggs and anise, and set bowl aside.
Mix in a separate bowl 4 c of flour, slat, and baking powder.
Add this to the liquids, mix well, and then add 1 1/2 more cups of flour.
Mix well, then add cherries and almonds. Mix together.
Shape into two loaves. Bake for 30 minutes.
Slice into approximately 1" slices, and bake at 300 for 10 more minutes on each side.
This is a very pretty biscotti. It takes on a pink color from the maraschino cherries. The texture is good, and it holds together well for slicing. I might drizzle it with white chocolate for company, but it is delicious the way it is.
Preheat oven to 350.
Ingredients:
1/2 c butter, softened
1/2 c Crisco
1 3/4 c sugar
1/2 t salt
2 t baking powder
1 cup maraschino cherries
5 eggs
2 t anise extract
5 1/2 c flour
1/2 c sliced almonds
In a large bowl, cream butter, Crisco, and sugar. Add in eggs and anise, and set bowl aside.
Mix in a separate bowl 4 c of flour, slat, and baking powder.
Add this to the liquids, mix well, and then add 1 1/2 more cups of flour.
Mix well, then add cherries and almonds. Mix together.
Shape into two loaves. Bake for 30 minutes.
Slice into approximately 1" slices, and bake at 300 for 10 more minutes on each side.
This is a very pretty biscotti. It takes on a pink color from the maraschino cherries. The texture is good, and it holds together well for slicing. I might drizzle it with white chocolate for company, but it is delicious the way it is.
Subscribe to:
Posts (Atom)