Biscotti al mais

For my italian friends 😘

Ricetta di un’amico chef incontrato a San Vito di Cadore, Provincia di Belluno, Italia, più di vent’anni fa. Un dono molto speciale e senza tempo. 😊

2 Uova
3 etti di zucchero

500 grammi di farina “1”

250 grammi di farina di mais

250 grammi di burro

16 grammi di lievito per dolci

Una fialetta di aroma alla vaniglia 

1/4 di cucchiaino di sale fino
Mescolare gli ingredienti sopraindicati

Lasciare riposare in frigo per un’ora

Stendere la pasta (4 mm) + tagliare nella forma desiderata

Preriscaldare il forno a 180°C/ 10 minuti

Cuocere i biscotti a 170°C – 180°C/ 10 – 12 minuti

Ciao !

   
 

Corn cookies

A special place, San Vito di Cadore, Belluno, Italy + more than 20 years ago + a kind chef + a kind gesture (this special chef shared this cookie recipe) + a treasured memory. I do believe that kind and gentle gestures always have the power to remain in the hearts of men.

It was during a warm day in Spring when I met this kind chef, he was busy preparing this corn cookie recipe while preparing tea out of freshly gathered “Sambuco” flowers. Maybe he will never know that by sharing his recipe and time he has given me and those who will learn this recipe something priceless and lasting. 

CORN COOKIES

2 Eggs

300 grams sugar

500 grams all purpose flour “1”

250 grams corn flour 

250 g melted butter 

16 g baking powder 

2 ml vanilla flavoring 

1/4 teaspoon salt

Mix above ingredients well and let the dough rest for 1 hour in the fridge. 

Roll out dough + cut into desired shapes using a cookie cutter. 

Preheat oven at 180°C/ 10 minutes

Bake cookies at 170°C – 180°C/ 10 – 12 minutes

Happy baking!

   
 

Tortine di zucchina

I was wondering how to use up the abundant harvest of “zucchini” from my vegetable garden and I came up with this recipe…😉

1 medium size courgette, grate

3 eggs

50 grams all purpose flour

25 grams grated parmesan cheese

3 – 4 grams of salt

A dash of ground pepper

Mix above ingredients together…

Heat a frying pan with a little olive oil and pour one cup of the mixture. Turn “tortina”  after 5 minutes.  Serve with bread or with Filipino rice