More Fun in the Kitchen

 

P1090259

Flowers around the house make such a difference when we find time to have Fun in the Kitchen!  The bright Italian sunlight and music to fit our moods..do the rest. These all come together to create a magical mood!

P1090299

Whether we make a basic pasta filled and dressed with what we have on hand (ricotta, spinach from our vegetable garden, meat   –   pecorino, taleggio, asiago, etc.)

P1090307

or make a pasta sauce, an omelette or brushette with just-picked wild asparagus from around Genius Loci

P1090308

or whip up some amazing almond tozzetti, we love to surround ourselves by beauty:  flowers, Marta’s hand-loomed  Brozzetti  runners or drapes, hand-painted Deruta (or other) ceramics

Tozzetti / Cantucci Umbria

125 g. soften butter

275 gr. sugar

75 gr. powdered sugar

3 medium eggs

pinch of salt

zest of a small untreated lemon

two drops of vanilla extract

200 gr. of almonds with or without the skins on

500 gr. of 00 flour

15 gr. of baking powder

Pre-heat the oven to C. 180.  Mix (don’t beat) together the butter, sugars, salt, vanilla extract and zest.  Add an egg, one at a time, and mix in well.  Add the almonds and mix together.  On a wooden bread- board, form a well in the mound of flour.  All around the edge, add the baking powder.  Pour the liquid mixture in the well, working the flour into the liquid mixture until it is well mixed and the flour is completely absorbed.  Roll the dough by hand into a snake form of an approximate 2 inch diameter, place it on oven-use parchment paper on a baking sheet.  Brush the top with an egg mixture.  Bake for ca. 30-35 minutes. Remove from the oven, let cool until just warm.  Cut the snake into rather thick slices.  Bake again, the cut edges facing up, in the hot oven for another 10-12 minutes or until  golden brown.

Cool completely before dipping the tozzetti into a glass of Port, VinSanto or Sagrantino Passito.  The tozzetti keep well for up to 15 days.

P1090273

or gaze outside at the beauty of flowering shrubs and wild flowers.

P1000754

P1000648

P1000371

…and everything seems to taste better and seem more special with a natural centerpiece.

Umbrian pomegranates

-Mary