Everyday Italian_ 125 Simple and Delicious Recipes Part 55

cup fine yellow cornmeal cup fine yellow cornmeal 1.

teaspoons baking powder teaspoons baking powder

1.

teaspoon salt teaspoon salt

1.

cup sugar cup sugar

3.

large eggs large eggs

1.

tablespoon grated orange zest (from about 1 orange) tablespoon grated orange zest (from about 1 orange)

1.

tablespoon grated lemon zest (from about 2 lemons) tablespoon grated lemon zest (from about 2 lemons) .

cup coa.r.s.ely chopped sh.e.l.led pistachios cup coa.r.s.ely chopped sh.e.l.led pistachios

Preheat The Oven to 325 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. In another large bowl, beat the sugar and eggs with an electric mixer until pale yellow and fluffy, about 3 minutes. Mix in the orange and lemon zests, then the flour mixture, and beat just until blended; the dough will be soft and sticky. Stir in the pistachios. Let stand for 5 minutes. to 325 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. In another large bowl, beat the sugar and eggs with an electric mixer until pale yellow and fluffy, about 3 minutes. Mix in the orange and lemon zests, then the flour mixture, and beat just until blended; the dough will be soft and sticky. Stir in the pistachios. Let stand for 5 minutes.

Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two equal mounds s.p.a.ced evenly apart. Moisten your hands with water and shape the dough into two 11x4-inch logs. Bake until the logs are lightly browned, about 35 minutes. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into -inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet, and bake until the cookies are pale golden, about 25 minutes. Let cool before serving.

PINE NUT COOKIES.

Pine nuts and fennel seed aren't necessarily ingredients you expect to find in cookies-really, they sound much more like they're going into a pes...o...b..t they're the secret flavors in this b.u.t.tery, flaky shortbread dough that will melt in your mouth. Ground fennel seed isn't as easy to find as the whole seeds, so buy them whole and grind them at home in a mortar and pestle or coffee/spice grinder. I like to make this dough ahead of time and freeze it, then bake it off as needed.

MAKES ABOUT 3 DOZEN COOKIES.

cup (1 stick) unsalted b.u.t.ter, at room temperature cup (1 stick) unsalted b.u.t.ter, at room temperature .

cup plus 2 tablespoons sugar cup plus 2 tablespoons sugar

1.

teaspoon pure vanilla extract teaspoon pure vanilla extract

1.

teaspoon ground fennel seed teaspoon ground fennel seed .

teaspoon salt teaspoon salt

1.

large egg large egg 1.

cups all-purpose flour cups all-purpose flour .

cup pine nuts cup pine nuts

In A Large Bowl, beat the b.u.t.ter, sugar, vanilla, ground fennel seed, and salt with an electric mixer until light and fluffy. Beat in the egg. Add the flour and mix just until blended.

Transfer the dough to a sheet of plastic wrap and shape into an 8-inch-long log. Wrap the dough in plastic and refrigerate for 2 hours.

Preheat the oven to 350 degrees F. Line 2 heavy, large baking sheets with parchment paper.

Cut the dough log crosswise into - to -inch-thick slices. Transfer the cookies to the prepared baking sheets, s.p.a.cing evenly apart. Press the pine nuts decoratively atop the cookies, and bake until the cookies are golden around the edges, about 15 minutes. (The cookies can be made 1 day ahead. Store airtight at room temperature.)

TOASTED POUND CAKE.

with Mascarpone and Amaretto So this, my finale, is the ultimate in Everyday Italian Everyday Italian cooking. Sure, there's some cheating involved-I'm not asking you to bake a pound cake. But this distinct combination of Italian flavors will transport you to a piazza-side cafe, nibbling this great dessert, sipping espressos, and people-watching, instead of struggling in the kitchen for hours upon end. That's been my goal in this book. I hope I've succeeded. cooking. Sure, there's some cheating involved-I'm not asking you to bake a pound cake. But this distinct combination of Italian flavors will transport you to a piazza-side cafe, nibbling this great dessert, sipping espressos, and people-watching, instead of struggling in the kitchen for hours upon end. That's been my goal in this book. I hope I've succeeded.

6 SERVINGS.

cup sliced almonds cup sliced almonds .

cup apricot preserves cup apricot preserves

3.

tablespoons amaretto liqueur tablespoons amaretto liqueur

1.

(10.75-ounce) pound cake, cut crosswise into 12 slices (10.75-ounce) pound cake, cut crosswise into 12 slices

cup mascarpone cheese cup mascarpone cheese

Preheat The Oven to 350 degrees F. Place the almonds on a large, heavy baking sheet, and toast in the oven, stirring occasionally, until the nuts are fragrant and light golden brown, about 7 minutes. Let cool completely. to 350 degrees F. Place the almonds on a large, heavy baking sheet, and toast in the oven, stirring occasionally, until the nuts are fragrant and light golden brown, about 7 minutes. Let cool completely.

In a small bowl, stir the apricot preserves and amaretto to blend. Working in batches, toast the pound cake slices in a toaster until golden.

Place 1 cake slice atop each of six plates, and spoon the mascarpone cheese atop the cake slices. Arrange the remaining cake slices offset atop the bottom cake slices. Spoon the apricot mixture over. Sprinkle with the almonds and serve immediately.

You could also grill the pound cake or toast it in the oven-whatever is easier.

Many Thanks

I'm indebted to my family, who have always inspired me to achieve great things, and of course for pa.s.sing along the pa.s.sion for food and family. My mother, for financing and supporting my culinary education and for all the love and support over the years-thanks. My Aunt Raffy, for sharing family recipe secrets and for all the fun we have cooking together-priceless. To my sister, Eloisa, my brother Igor, and my best friend, Jen-thank you for all your support and love.

To all the wonderful and talented people who helped create this cookbook and bring it to life. A special thanks to Victoria Pearson, the most gifted photographer I know, and Rori Trovato, a brilliant food stylist. Julie Clevering, the best darn makeup artist. Roch.e.l.le Palermo, for always being upbeat and positive about testing and retesting recipes-you are such a pleasure to work with. Eric Greenspan, my friend and lawyer (and manager), for always looking out for me. My editor, Chris Pavone at Clarkson Potter, who guided me so brilliantly and was so patient.

A special thanks to Anthropologie for being so generous and outfitting me.

To the Food Network for giving me the chance to share my love of Italian food and family with sooo sooo many people. Bob Tuschman, who brought me to the Food Network family and who believed in me from the start-many thanks. Irene Wong, who is not only my producer (on many people. Bob Tuschman, who brought me to the Food Network family and who believed in me from the start-many thanks. Irene Wong, who is not only my producer (on Everyday Italian Everyday Italian) but has become a wonderful friend-thank you for all your hard work and dedication. And a big big thanks to the thanks to the Everyday Italian Everyday Italian team for all their hard work and for making my job so much fun. team for all their hard work and for making my job so much fun.