Farro with Braised Greens and Pistachios

by Leslie Stauffer on February 10, 2012

½ cups farro perlato (or semi-peeled farro)

3 ½ tablespoons Pennsylvania Macaroni Co extra virgin olive oil

1 clove garlic,  peeled and sliced thin

1 small yellow onion, peeled and sliced thin (about 1 1/2 cups)

1 teaspoon Marash or Aleppo pepper (or paprika)

1 ½ preserved lemons, flesh scooped out, skin cut into thin strips

(or 1 whole lemon cut into thin rounds)

1 ½- 2 bunches Swiss chard, stems removed, leaves washed and cut into ½ strips

(about 8 cups)

Salt, to taste

Fresh lemon juice, to taste

½ cup Penn Macs pistachio nuts, toasted and roughly chopped

1/3 cup Penn Macs fresh ricotta

Pomegranate syrup, for drizzling

 

Cooking and Preparing:

1. Fill medium pot with water and bring it to an aggressive boil. Season water with salt and add farro. Boil until tender, 15-20 minutes. Strain and toss to dry.

2. While farro cooks, set a wide pot that has a fitted lid over medium-low heat (keep lid nearby). Swirl in 3 tablespoon Penn Macs oil. Once warm, add garlic, onion, pepper and lemon peel. Once onion is translucent, after 7-10 minutes, stir in chard. Cover and cook until greens wilt, about 5 minutes. Uncover and cook, stirring often, until greens are soft and lightly coated in pan juice, about 12 minutes. Season with salt and lemon juice, to taste.

3. In a medium bowl, season farro with ½ tablespoon oil and pinch of salt. Stir Penn Macs pistachios into grains. To serve, top grains with greens. Garnish with a dollop of Penn Macs ricotta and drizzle of pomegranate syrup.

 

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Three Common Types of Pasta

by Travis Loncar on January 3, 2012


Happy New Year, all yinz Penn Mac followers! Or, “Felice Anno Nuovo” for our Italian folks. We hope you had a safe but adventurous, peaceful but boisterous, and traditional but novel New Year’s celebration! May your days become brighter and your resolutions become realities! Speaking of resolutions, actually, as a child, one of my “all the time” resolutions was to be able to identify any given type of pasta at sight or audible description. Weird, I know; but when you come from a family that eats many an Italian pasta dish, it’s sort of expected that these types of things become rudimentary knowledge. Sadly, I never quite mastered the whole list – as it is quite big – but I did manage to commit around five or six types of pasta to memory. Today, we’ll cover just three. Here’s to hoping that you, like me, could use a little refresher!

1. Angel Hair

For me, Angel Hair has always been the easiest type of pasta to identify visually. Let’s be honest; the name brings about imagery that can only be associated with the pasta that it identifies. Delicate, thin strands of noodle characterize this type of pasta. It takes around 3-5 minutes to cook and is typically complimented with any one of many sauces when served. You might see it in the form of an Angel Hair pasta nest, as is shown below.

angel hair

2. Fettuccine

One of my favorite types of pasta, Fettuccine (meaning “”little ribbons”) is roughly the same length as spaghetti, but flatter and generally wider. This type of pasta takes a bit longer to cook (roughly 10-12 minutes) and, like Angel Hair, goes great with a variety of gourmet sauces. My personal favorite: Fettuccine pasta with Alfredo sauce (or Fettuccine Alfredo). Yum.

fettuccine

3. Farfalle

Bow ties, bow ties, who wants some bow ties? I do. We’ve reached my absolute favorite type of pasta, Farfalle. Needless to say, this pasta features cute little bow tie shaped noodles. Like Fettuccine, Farfalle pasta takes around 10-12 minutes to cook and goes well with a good amount of sauces. Two of my favorite uses are in a salad sprinkled with olive oil or cooked in good old-fashioned butter.

farfalle

Well, that was simple! Perhaps looking at these three types of pasta jogged your memory a bit? If you’re looking for something that goes a lot more in depth, check out this infographic on the different types of pasta from Charming Italy. We’re confident that you’ll find the pasta that you’re looking for! That’s all for today, though. Once again, best wishes to you and yours in 2012! See you next time!

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New Year’s Cheese Ball Recipe

by Travis Loncar on December 27, 2011


Hey there, folks! How’s it going? Great? Splendid! We hope you had an amazing Christmas – filled with friends, family, food, and tons of holiday cheer! That said, we hope you saved just a little for all of your New Year’s festivities. Wait . . . a new year? Yep. Believe it or not, we’ll be looking back on 2011 – the year that was – and celebrating the kick-off of 2012 in less than a week. Time really flies, doesn’t it? Anyways, the purpose of today’s post is to help you kick off 2012 with deliciousness. And what better to qualify deliciousness than a scrumptious gourmet cheese ball! Two words. Yum. (Nice catch.)

new years cheese ball

Source: http://southernafternoon.com/

The following recipe is for a gourmet cheddar cheese ball that can serve up to 20 people. If you’re having/going to a New Year’s party, there are few better options. Just trust us.

Get Those Ingredients!

The ingredients for the New Year’s cheese ball are as follows:

-2 cups of sharp cheddar cheese (8 oz of block cheddar)
-8 ounces of softened cream cheese (plain)
-1 tablespoon of Worcestershire sauce
-2 tablespoons of mayonnaise
-1 minced clove of garlic
-1/4 of a teaspoon of pepper (preferably cayenne)
-1/2 of a cup of sliced, blanched almonds (optional)

Follow These Directions!

Okay, so, to begin, you’ll need a food processor. Nothing fancy, just something that gets the job done. Start by processing the cheddar cheese, mayonnaise, cream cheese, garlic, pepper, and Worcestershire sauce until you have a nice smooth, cheesy mixture.

Here comes the fun part. Once you have a nice mix, transplant it in the middle of a nice, big piece of plastic wrap. Bring the sides of the wrap together, forming a tightly sealed plastic layer around your cheese mixture. Now it’s time to get hands-on. Use your hands to shape the mixture into a ball. The plastic wrap will act as a barrier between your palms and the cheese. Once you’ve obtained a shape that’s pretty close to a sphere, place it (still wrapped) in the refrigerator. Let it refrigerate for a minimum of 3 hours (or a maximum of 2 days).

cheddar cheese ball with almonds

Source: http://cookingclassy.blogspot.com/

Now that you have a firm, sphere-like cheddar cheese ball, you can make any reshaping adjustments necessary to form the perfect ball. Once you’re satisfied with the final shape, you’re done! If you think your party will enjoy the almonds, simply roll your fresh cheese ball in the nuts to form a nice coating. If not, that’s fine, too! Let it rest at room temperature for an additional 20 minutes or so, and voila – you’ve made you and up to 19 guests a New Year’s cheese ball that’s the definition of delectable!

Have a happy New Year’s, Penn Mac faithful! May your resolutions bring you health, prosperity, and plenty of gourmet cheese!

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Gourmet Cheese Gift Ideas

by Travis Loncar on December 20, 2011


In our last post, we provided you with six simple gift ideas for the coming holiday. Today, we’ll get a little more specific – a little, er, cheesier, if you will. You see, the perfect gift is often hard to find. But for some, any gift is perfect – as long as it’s edible. And what do we eat more than anything here at Penn Mac? Well, cheese, of course! So, in this post, we’ll look at three gift ideas for all of the gourmet cheese lovers among your friends and family. It’s not too late to make the undercarriage of your Christmas tree a little more cheesy. Let’s have a look, shall we?

cheese gift

Gourmet Cheese Sampler

Obviously we’re going to begin with the obvious. Woo for redundancy! Anyways, one way to add a little flavor to the skirt of your tree is by gifting cheese itself, in the form of a gourmet cheese sampler! Now, there are a lot of great pre-made cheese samplers out there, one of which will surely fit your target’s taste. However, don’t rule out creating your own basket of assorted cheeses. This is one way to make the gift more personal and customized to your target’s individual preferences. It’s never a bad idea to get a little personal with gifts – especially those with which you hope to make a lasting impression.

Gourmet Cheese Guides

Assuming that the person that you’re buying for has a steadfast passion for cheese, it’s likely that they’ll appreciate a comprehensive guide to all that the world of cheese has to offer. A guide can offer insights into various wine & cheese pairings, detailed histories of some of the world’s finest cheeses, various recipes in which different cheeses can be used, etc. Our pick of the litter is Cheese Primer by Steven Jenkins, a passionate guide for the passionate cheese eater. Another plus? Well, it’s pretty easy to wrap!

gourmet cheese gift ideas

Gourmet Cheese Accessories

If you know that your giftee has a vested interest in preparing and serving cheese, you might consider buying them any number of gourmet cheese serving accessories. From specially made cheese knives to traditional wooden cutting boards, it’s always good to have a nice set of cheese-serving utensils. And hey, it’s a gift. If they don’t necessarily have the need to use them, they’ll be compelled to do so anyways! Who knows; serving accessories, like anything, can grow on an individual. Before long, those “random cheese knives that Uncle Joe bought me” will become a household favorite, adding Christmas cheer to the most mundane of cheese plates.

Well, those should get you thinking! If you have any other great gourmet cheese gift ideas for this Christmas (and those subsequent), feel free to throw them our way in the comment section below! Remember, it’s never too late to pull something awesome together – even if it means the rest of your presents smelling like cheese! Have a good one!

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The Six Days of Penn Mac Christmas

by Travis Loncar on December 15, 2011


Whether you’re decking the halls with boughs of holly, doing the “jingle bell rock”, or walking in on mommy kissing Santa Claus, there’s no denying that the next couple of weeks will be eventful. They always are, aren’t they? Family & friends, presents & blessings, Grandma’s house & church . . . a boatload of delicious food. You get the idea. Each year, around this time, there’s always something new and exciting that awaits us. Be it a holiday engagement, reacquainting with an old friend, or spending quality time in the home that harbored your childhood, there’s something about mid/late December that really gets our blood flowing. This year, we at Penn Mac would like to contribute in whatever way we can to make your holiday as enjoyable as it can be.

So, without further ado, we give you “The Six Days of Penn Mac Christmas” – our shortened rendition of “The Twelve Days of Christmas” with a little Italian flare. Know the tune? Sing along!

penn-mac-christmas

On the first day of Christmas, my Penn Mac gave to me . . .

(a hunk of) Fiery Spiced Cheddar Cheese

Looking for a healthy mix of sharp cheddar and pepper jack? Look no further! This stuff will have your taste buds hooting and hollering for more and your mouth burning with flavor! A unique addition to any holiday cheese plate.

On the second day of Christmas, my Penn Mac gave to me . . .

Two packs of Fresh Gorgonzola Tortellini

Our Fresh Gorgonzola Tortellini is a must taste for all of our customers who love gorgonzola and ricotta cheeses. Great with sauce or without!

. . . and a hunk of Fiery Spiced Cheddar Cheese.

On the third day of Christmas, my Penn Mac gave to me . . .

Three tubes of Amore Tomato Paste

Amore Tomato Paste is the essence of Italy in a tube! When it comes to delivering authentic Italian tomato flavor, there are few substitues comparable to Amore.

. . . two packs of Fresh Gorgonzola Tortellini, and a hunk of Fiery Spiced Cheddar Cheese.

On the fourth day of Christmas, my Penn Mac gave to me . . .

Four Fresh Italian Chestnuts

Our Fresh Italian Chestnuts are one of several seasonal selections that are available now for a limited time. Nothing says “Merry Christmas” like a bucket full of chestnuts on the kitchen table.

. . . three tubes of Amore Tomato Paste, two packs of Fresh Gorgonzola Tortellini, and a hunk of Fiery Spiced Cheddar Cheese.
italian chestnuts

On the fifth day of Christmas, my Penn Mac gave to me . . .

Five packs of Chipped Chopped Ham

We proudly serve Isaly’s Chipped Chopped Ham – a Pittsburgh classic for as long as we can remember. Family in from out of town for the holidays? Make sure they get a true taste of the ‘burgh!

. . . four Fresh Italian Chestnuts, three tubes of Amore Tomato Paste, two packs of Fresh Gorgonzola Tortellini, and a hunk of Fiery Spiced Cheddar Cheese.

On the sixth day of Christmas, my Penn Mac gave to me . . .

Six Penn Mac Gift Cards

Choose from any one of our many gift cards! A great gift for the relative in your family who can’t seem to get enough of our Italian imports!

. . . five packs of Isaly’s Chipped Chopped Ham, four Fresh Italian Chestnuts, three tubes of Amore Tomato Paste, two packs of Fresh Gorgonzola Tortellini, and a hunk of Fiery Spiced Cheddar Cheese.

~

Well, that was fun! We hope you enjoyed singing along with us! If you haven’t noticed, all items listed are available from our online store – perfect last-minute gift options for all of your friends and family. What else are you planning for this Christmas? Anything extra special? We look forward to hearing from you! See you soon!

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Italian Food for the Holidays

by Travis Loncar on December 13, 2011


Hey there, folks! Hope you’re having a terrific Tuesday, a wonderful week, and a marvelous month! We know we are! There’s nothing like the essence of the holidays, here in Pittsburgh. With another year of hard work at our heels, it’s this time of year that we truly appreciate the time that we get to spend with one another. Whether it’s watching our one-legged warrior of a quarterback handily dispose of the Cleveland Browns (no offense, Ohioans) or gathering at the dining room table for a traditional Italian dinner, we’re privileged to be able to share these moments together. The best time is family time – there’s no doubt about it. And, when it comes to family time, it’s important that the meals are especially placating! I think we can all agree on that. Uncle Ben and Aunt Carol expect nothing but the best, and by golly, that’s what we have to deliver! Today, we’ll take a look at three Italian dishes that’ll keep the relatives smiling like a butcher’s dog. Here we go!

Italian food holidays

Source: http://www.cookinglight.com/

1. Lasagna

It doesn’t get much more Italian, does it? Lasagna is the perfect combination of savory meat, soft noodles, rich tomato sauce, and who could forget – mounds of thick, delicious cheese. Whether it’s authentic Italian or an American-Italian blend, it’s hard to argue with lasagna being the dish of choice for many an Italian food fanatic. Oh yeah, it smells pretty good, too. There’s nothing like walking through the front door to the homey aroma of a good, Ricotta-laden lasagna.

2. Meat Loaf

What’s better to keep your family warm than a loaf of meat cooked Italian-style? We’ll leave that question to you! With red pepper, chopped garlic, ground beef, and the option of grated parmesan cheese (among other things), meat loaf is a dish that’s worth the time it takes to cook. Again, the smell alone is outstanding – perhaps enough so that it alone warrants the cooking process! We all know that it makes good leftovers, too – something that shouldn’t be undervalued when hungry in-laws come to town!

italian rice balls holidays

Source: http://www.browneyedbaker.com/

3. Rice Balls

While rice balls are typically served as an appetizer to pasta, we figured that the third item on our list should be a little less conventional than the first two. Alas, we’ve arrived at these cheesy, breaded Italian rice balls. What makes these things worth the mention? Well, first off, they’re Italian – that’s one criterion we can check off! And, other than being hot (to warm us up in the winter months), the only other qualification is being downright delicious. Needless to say, these things exceed our standards! If you’re looking for a little more substance, consider serving them with any pasta dish – including the aforementioned lasagna! Try our gluten-free lasagna for a real treat!

These are just three of our favorite Italian foods for the holidays. If you’d like to add to the list, feel free to share by commenting below! That’s all for now, though! Stay warm out there!

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Celebrating Wild Boar Festival

by Travis Loncar on December 8, 2011


If you, like us, have roots that extend to the beautiful, boot-shaped peninsula in southernmost Europe (sometimes called Italy), there’s a chance that you’ve heard of the Wild Boar Festival. This festival, celebrated annually from the last days of November to December 8 (yes, that’s today!) in the Tuscan town of Suvereto, pays homage to the town’s medieval history and its people’s relentless appetites. So, what all does this Italian holiday entail? Well, I wouldn’t want to “boar” you by delaying any longer, so let’s take a look!

wild boar festival

Source: http://www.wildlife-imaging.co.uk/

While I’ve never personally been to Suvereto (let alone during this time of year), I imagine that the atmosphere for the Wild Boar Festival is similar to that of the LARP grounds in the movie, Role Models. First of all, if you’ve never seen it, you probably should – the plot provides for life lessons and plenty of ensuing hilarity. Anyways, without sounding the spoiler alert, I can at the very least show you a picture of what I’m referring to, below. Men, women, and children dressed in medieval garb and playing medieval games. While it doesn’t exactly scream “Happy Holidays!” to us Americans, it certainly brings about wishful thinking. Playing “pin the sword on the knight’s shoulder” sounds like fun to me! Not to mention, in the town of Suvereto, it’s a true representation and celebration of a past culture.

italian-holiday

Source: http://mimg.ugo.com/

Oh, and then there’s the food! On the final day of the Festival (which just so happens to be today), the grand feast commences, leaving plates empty and stomachs full. The main dish? Wild boar, of course! For this meat, there’s no better occasion! Attendees indulge in a meal complimented by olive oil, select Tuscan honey, and a glass or two (or three) of wine! Put simply, it’s one heck of a time for both young and old, and a great precursor to the Christmas season (celebrated between December 24 – January 6 in Italy). Tis the season to be full and full-hearted!

Have you ever tasted wild boar? Celebrate in the United States with our Boar’s Head Black Forest Ham, a specialty meat that’s sure to get your taste buds going!

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Say “Cheese” This Winter!

by Travis Loncar on December 6, 2011


If you’ve followed Pennsylvania Macaroni Company in any way (be it visiting us in the Strip, liking us on Facebook, or following us on Twitter), you’ve probably come to an early, informed conclusion that the title of this post is not a friendly reminder of the decorum for this year’s family Christmas photo. While it is nice to smile for the camera, we’re not in the business of directing photo shoots, so we’ll leave that to those who are. We are, however, in the business of cheese! All kinds of cheese, in fact! From our delicious holiday Italian cheese sampler (December’s Sampler of the Month) to popular domestic and foreign varieties, when it comes to being curd-sick, we’ll get you cured!

winter cheese

Source: http://colormegreenanew.blogspot.com/

Anyways, onto the underlying reason for this post – to inform you of a few types of cheese that really “hit their peaks” during the winter months.

Piave

We begin with Piave, a delicious cow’s milk cheese from the Piave River Valley region in Belluno, Italy. This sweet, often dense cheese typically hardens as it becomes more aged, making it ideal for grating. It pairs well with various contemporary Italian meals and is complimented nicely by a shimmering glass of Chardonay or white wine.

Asiago

Aged Asiago cheese is an absolutely tremendous choice throughout the holiday season. Like Piave, it becomes relatively firm with age and can be used grated over soups, salads, pasta dishes, what have you. If you’re looking for something that has more of a bitter taste, Asiago is the way to go!

grated asiago

Source: http://www.examiner.com/

Toscano

Unlike the first two, Toscano, produced in Tuscany, is a ewe’s milk cheese. When aged (as it likely will be in winter), it is used similarly to both Piave and Asiago as a grated cheese. Throughout Italy, Toscano is one of the more popular parmesan alternatives.

As you may have noticed, these cheeses are all of the aged variety. This isn’t merely a coincidence, believe it or not! It’s typical of some cheese types to reach maturity during winter – these three being among them. If you’re preparing a gourmet Italian dish this holiday season, strongly consider using one (if not all three) of these cheeses as a grated topping! We can promise that you won’t regret it! Remember, you can purchase all three of these cheeses (with the addition of Pecorino Sicilian) in our December Sampler of the Month! Once you try them, let us know what you think!

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Italian Wedding Soup for the Spirit

by Travis Loncar on December 1, 2011


Hey there, folks! We made it through yet another “No Shave” November! The men of the house are once again without an itch, and the women are, well, happy. Anyways, Thanksgiving marked the beginning of the Holiday season, and this year, we’re starting things off with a gourmet recipe for wedding soup. During the month of December, as the shadow of a frigid winter begins to envelop our climate region, there’s nothing like a warm bowl of soup with bread to acclimate our spirits to the Holiday season. This winter, start the gift giving a little early and impress your relatives with a pot full of homemade Italian wedding soup! Sound like a plan? Let’s go with it!

holiday wedding soup

Source: http://www.iowagirleats.com

Ingredients – Soup & Meatballs

Part of the wedding soup making process is crafting the meatballs from scratch. While this certainly lengthens the ingredients list, it provides for authentic Italian meatball flavor – a necessity in any wedding soup recipe.

Italian Meatballs

  • 1 pound of ground meat (chicken or turkey)
  • 1 clove of pressed garlic
  • 1 egg
  • 1/4 cup of bread crumbs
  • 2 tablespoons of parsley (chopped
  • 3 tablespoons of cheese (shredded Parmesan)
  • 1/2 teaspoon of red pepper
  • Some salt and pepper

Wedding Soup

  • 1 onion (large & diced)
  • 2 whole carrots (diced)
  • 3 stalks of celery (diced)
  • 2 tablespoons of olive oil
  • 2 tablespoons of butter
  • 1 cup of white wine (preferably dry)
  • 4 cups of your favorite chicken stock (from the store or homemade)
  • 3/4 cup of “peppercorn” pasta (Acini di pepe soup pasta)
  • 3 1/2 cups of spinach leaves
  • More salt and pepper

Directions – The Gift of Instruction!

Alright, now that you’ve gathered all the ingredients, it’s time to get cookin’! First, you’ll want to do the normal preheating ritual – 375˚ should be fine for our purposes. To keep things simple, we’ll start with the meatballs and move to the soup afterwards. At home, you’re welcome to do both simultaneously (if you have the helping hands). Okay – while the oven is preheating, simply mix all of the ingredients listed under ‘Italian Meatballs’ in a mixing bowl. When you have a nice, meaty mixture, use it to form small meatballs. A teaspoon can often help with this, but if you’re messy (like me), you can just use your fingers. As you form the meatballs, place them on a non-stick cooking sheet (making sure that they’re about an inch apart from one another). Once your sheet is full, bake the balls of meat for around 23 minutes (give or take a few) in your preheated oven. Once golden brown, remove and let cool. You’re halfway there!

italian wedding soup

Source: http://www.northwestchilddevelopment.com

Alright, now it’s time to get that soup a simmerin’! Begin by placing your soup pot over medium heat and adding the olive oil, onions, carrots, celery, and butter. Allow the veggies to cook for 10-13 minutes, salting and peppering as you see fit along the way. Next, add the wine, which will give your soup’s flavor a whole ‘nother dimension! When the wine has reduced to about 50%, pour in your homemade or store-purchased chicken stock, the “dot” pasta, and the meatballs that you just crafted. When your soup is nearing its cooking completion, throw in the spinach to allow it to cook through a little. And that’s it! You’re an Italian gourmet! Add a little grated Parmesan and some bread, and you’ll have your family members ranting and raving this Holiday season!

We hope this simple Italian wedding soup recipe helps to brighten your spirits on many a cold day this coming winter! Stay tuned for more holiday cheer coming your way in the following weeks!

Recipe derived from this recipe @ The Fresh Dish.

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Holiday Biscotti Recipe

by Travis Loncar on November 29, 2011


Hey there, new visitors and Penn Mac faithful! We hope you had a tremendous Thanksgiving with your families and friends! Here at the Pennsylvania Macaroni Company, we’re thankful for many things – you, our fans and customers, being right at the top of the list. Thanks for sharing our true passion for Italian food and allowing us to be your provider! We enjoy every minute of it! Anyways, it is indeed the holiday season – a time that brings about high spirits, gifts a many, and delicious holiday gourmet dishes. Today, we’ll provide you with a little holiday cheer in the form of popular biscotti recipe. Ready to get started? Let’s go!

holiday biscotti recipe

Source: http://www.tasteofhome.com/

Ingredients & Directions – All in One!

If you’re unfamiliar with biscotti, the short definition is “twice-baked biscuits” – sometimes known as ‘cantuccini’. If you’re looking to try some (before you make it yourself), our Cantuccini Alla Mandorla is a great place to start. If you’re ready to get baking, the ingredients are as follows:

  • 1 cup of chopped nuts (typically walnuts or almonds)
  • 1 cup of sugar
  • 3/4 cup of vegetable oil
  • 3 cups of flour
  • 2 teaspoons of crushed anise seed
  • 2 teaspoons of baking soda
  • 1/2 teaspoon of salt
  • 3 eggs (remove shell for use)

To begin, remove the shells from your eggs and beat them in a bowl until you’ve obtained a reasonably thick yolk solution. Add the sugar, vegetable oil, and crushed anise seed as you continue the beating process. In the mean time, have your favorite cooking partner combine the flour, salt, and baking soda and then add the mixture to your egg substance. Beat until you have a nice thick mixture, and then add the chopped nuts.

italian biscotti

Source: http://barrhavenbites.blogspot.com/

Phew! That wasn’t so bad, was it? Now it’s time to lay things out and get cookin’! Get out your favorite cooking board and cover it with a thin layer of flour. With your dough, form loaves that are roughly 1/2 inch thick and 2 1/2 inches wide. The length will be dependent upon the length of your baking sheet, as you want the loaves to cover that length entirely. Okay, now it’s time to start baking. Grease up some baking sheets, transfer your loaves, and bake for roughly 18-22 minutes at 375˚. When your timer goes off, remove the loaves from the oven and let them cool for 3 or so minutes. We’re not done, yet! Remember, these are twice-baked biscuits, not once-baked! Once cool, slice your loaves into 1 inch pieces and flip them cut-side-down on your baking sheet. Bake for another 8-12 minutes at the same heat. Now, you’re done!

This recipe typically yields around 45-50 pieces of biscotti – a great appetizer or midday snack for your friends and relatives staying for the holiday. There’s nothing like a delicious Italian recipe to get the season started right! We hope you enjoy!

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