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I am led to believe that World Pasta Day 2016 is to be on Tuesday, October 25 this year. So, with this in mind, what are the eG cooks planning on "cooking up" in celebrating the day?
I will start the ball rolling.
I am going to make my standard egg yoke pasta sheets, rolled out on my now seldom-used manual pasta machine and use them in making lasagna, using my old and reliable bolognese sauce recipe layered with béchamel sauce and a sprinkle of grated Parmesan.
And with the left-over egg whites I will make a few meringue bases for portioned pavlova - Spring is here in the Southern Hemisphere and berries and fruit are starting to appear in the shops!
Just found out that a member of eGullet, @Cia has begun to post his short videos on Italian culinary culture on YouTube. Only one to date but I know there are more in the pipeline. While made by an Italian based in Italy the narrative is in English.
Here's the first instalment:
Makes 40 cookies, 2 loaves.
50-60 g very aromatic olive oil
80 g honey
120 to 150 g sugar (I use 120 because I like it only gently sweet)
2 teaspoons of fine lemon zest, from apx 1 lemon
230 g flour
1 teaspoon salt
1 teaspoon baking powder
75 g lightly toasted peeled pistachios
50 g lightly toasted almonds (you can replace some with pine nuts)
Optional: a little rosemary or anise seed
Optional: more olive oil for brushing
Heat oven to 170 deg C.
In mixer (or by hand), mix oil, honey, sugar, lemon, egg and if desired, the optional spices - until uniform.
Separately mix together the flour, salt and baking powder.
Add flour mixture to mixer bowel with liquids and fold until uniform. Dough will be sticky and quite stiff. Don't knead or over mix.
Add nuts and fold until well dispersed.
On a parchment lined baking tray, create two even loaves of dough.
With moist hands, shape each to be rectangular and somewhat flat - apx 2cm heigh, 6cm wide and 25cm long.
Bake 25 to 30 minutes until golden and baked throughout, yet somewhat soft and sliceable. Rotate pan if needed for even baking.
Remove from tray and let chill slightly or completely.
Using a sharp serrated knife, gently slice to thin 1/2 cm thick cookies. Each loaf should yield 20 slices.
Lay slices on tray and bake for 10 minutes. Flip and bake for another 10-15 minutes until complelty dry and lightly golden.
Brush with extra olive oil, if desired. This will and more olive flavor.
Let chill completely before removing from tray.
Cookies keep well in a closed container and are best served with desert wines or herbal tea.
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