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Bones of the Dead Ossi dei Morti
Bones of the Dead
Ossi dei Morti
MAKES 1½ DOZEN
These cookies are brittle and dry like old bones. They are made all over Italy around November 1 and 2 to celebrate All Souls' Day, in remembrance of deceased relatives. Don't let their name turn you off. They are unusual to look at, delicious to eat, and a real conversation piece.
COOKIE BATTER
2 large egg whites, at room temperature
2/3 cup confectioner's sugar
1/4 cup plus 2 tablespoons fine semolina flour
2/3 cup coarsely chopped semisweet or milk chocolate
3/4 cup coarsely chopped blanched almonds
FROSTING
2/3 cup coarsely chopped semisweet chocolate
2 tablespoons (1/4 stick) butter
Preheat oven to 300ºF. Generously grease and flour your cookie sheets, or line with parchment paper.
In a glass or copper bowl, whip the egg whites until stiff peaks begin to form. Slowly add half the sugar a little at a time, beating until well incorporated and the whites are stiff and shiny. With a spatula, sprinkle the remaining sugar, semolina flour, chocolate, and almonds over the egg whites and fold in with a rubber spatula.
Using 2 teaspoons, use a small portion of batter to form bone-shaped cookies about 3 inches long and 1½ inches wide. (I use a cardboard template of a bone and trace it with a pencil onto the underside of the parchment paper, then fill in the space with the batter.) Space the cookies about 1 inch apart.
Bake for 30 to 35 minutes or until the cookies are fairly dry but still pale looking. Cool on sheets, then transfer carefully to a cooling rack.
Fill the bottom of a double boiler with water and bring to a boil. Turn off the heat, add the chocolate and butter to the top of the double boiler, cover, and let stand for 10 to 15 minutes or until the chocolate and butter are melted.
Stir the frosting well. Dip the underside of each cookie into the frosting and, while still wet, make wavy lines through the chocolate with a fork or a frosting comb. Let the cookies dry completely.
Ossi dei Morti
MAKES 1½ DOZEN
These cookies are brittle and dry like old bones. They are made all over Italy around November 1 and 2 to celebrate All Souls' Day, in remembrance of deceased relatives. Don't let their name turn you off. They are unusual to look at, delicious to eat, and a real conversation piece.
COOKIE BATTER
2 large egg whites, at room temperature
2/3 cup confectioner's sugar
1/4 cup plus 2 tablespoons fine semolina flour
2/3 cup coarsely chopped semisweet or milk chocolate
3/4 cup coarsely chopped blanched almonds
FROSTING
2/3 cup coarsely chopped semisweet chocolate
2 tablespoons (1/4 stick) butter
Preheat oven to 300ºF. Generously grease and flour your cookie sheets, or line with parchment paper.
In a glass or copper bowl, whip the egg whites until stiff peaks begin to form. Slowly add half the sugar a little at a time, beating until well incorporated and the whites are stiff and shiny. With a spatula, sprinkle the remaining sugar, semolina flour, chocolate, and almonds over the egg whites and fold in with a rubber spatula.
Using 2 teaspoons, use a small portion of batter to form bone-shaped cookies about 3 inches long and 1½ inches wide. (I use a cardboard template of a bone and trace it with a pencil onto the underside of the parchment paper, then fill in the space with the batter.) Space the cookies about 1 inch apart.
Bake for 30 to 35 minutes or until the cookies are fairly dry but still pale looking. Cool on sheets, then transfer carefully to a cooling rack.
Fill the bottom of a double boiler with water and bring to a boil. Turn off the heat, add the chocolate and butter to the top of the double boiler, cover, and let stand for 10 to 15 minutes or until the chocolate and butter are melted.
Stir the frosting well. Dip the underside of each cookie into the frosting and, while still wet, make wavy lines through the chocolate with a fork or a frosting comb. Let the cookies dry completely.
Garlic and Oil Sauce Salsa Aglio e Olio
Garlic and Oil Sauce
Salsa Aglio e Olio
Perfect sauce when you're rushed for time: as soon as your pasta finishes cooking, you will, too.
2/3 cup Extra-Virgin Olive Oil
2 cloves garlic, finely minced
1 teaspoon fine sea salt
1/3 cup minced fresh Italian parsley leaves
12 ounces spaghetti or linguine
Freshly grated Parmigiano-Reggiano or Pecorino cheese (optional)
Heat the olive oil slowly in a sauté pan over low heat and when it begins to shimmer, add the garlic and cook gently until it becomes soft but not brown, about 2 minutes. Turn off the heat, stir in the salt and parsley, and cover the pan.
Cook the pasta as directed and drain, reserving 1/3 cup of the cooking water. Add the water to the garlic and oil and stir to blend. Quickly mix in the cooked pasta. Transfer the pasta to a platter or bowl and serve immediately with a sprinkling of cheese if desired.
Note: To have parsley on hand when you need it, wash and dry a large bunch. Take the leaves off the stems. Discard the stems and mince the leaves with a chef's knife. Wrap the parsley in paper towels, place in airtight sandwich bags, and freeze. Take out what you need as you need it. This saves having to throw out unused parsley that wilts and dries out in the refrigerator.
Salsa Aglio e Olio
Perfect sauce when you're rushed for time: as soon as your pasta finishes cooking, you will, too.
2/3 cup Extra-Virgin Olive Oil
2 cloves garlic, finely minced
1 teaspoon fine sea salt
1/3 cup minced fresh Italian parsley leaves
12 ounces spaghetti or linguine
Freshly grated Parmigiano-Reggiano or Pecorino cheese (optional)
Heat the olive oil slowly in a sauté pan over low heat and when it begins to shimmer, add the garlic and cook gently until it becomes soft but not brown, about 2 minutes. Turn off the heat, stir in the salt and parsley, and cover the pan.
Cook the pasta as directed and drain, reserving 1/3 cup of the cooking water. Add the water to the garlic and oil and stir to blend. Quickly mix in the cooked pasta. Transfer the pasta to a platter or bowl and serve immediately with a sprinkling of cheese if desired.
Note: To have parsley on hand when you need it, wash and dry a large bunch. Take the leaves off the stems. Discard the stems and mince the leaves with a chef's knife. Wrap the parsley in paper towels, place in airtight sandwich bags, and freeze. Take out what you need as you need it. This saves having to throw out unused parsley that wilts and dries out in the refrigerator.
French Onion Soup Casserole
3 medium sweet onions, sliced
3 tablespoons butter
4 cups beef broth
1 teaspoon Worcestershire sauce
Approximately 6-8 slices French bread, about 1/2-inch in thickness
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Melt butter in a large saucepan over low heat. Add onions and cover. Cook for about 30 minutes, stirring occasionally.
Add the beef broth and the Worcestershire sauce. Heat the broth mixture until it boils.
Reduce heat to low. All to simmer, uncovered, for about 30 minutes. The broth will reduce.
Pour onion and broth mixture into a greased casserole dish.
Lightly toast the slices of bread. Place toasted bread in a single layer on top of onion/broth mixture.
Cover bread with a thick layer of the shredded mozzarella and top with grated Parmesan.
Bake, uncovered, in a 350 degree oven for 20 to 30 minutes, or until cheese is melted and brown on top.
Nutella rage (Jason)
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