Miz Chef

Cooking Up a Healthy Life


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Ossi di Morti

Basilicata

Welcome back to my Regions of Italy project, based on the recipes of the book La Cucina—The Regional Cooking of Italy by Accademia Italiana della Cucina (The Italian Academy of Cuisine). This week I’m still in the home of my family, Basilicata, which is a gorgeous, mountainous region that sits on the “sole” of the boot of Italy.

This recipe is for cookies called Ossa di Morti, or Bones of the Dead. Traditionally made on the Day of Dead, November 2, they are usually meant to resemble bones; however, this recipe instructs that the cookies be shaped into figure 8s, so that’s what I did. But I get the feeling that I didn’t quite get what they were trying to convey.

As I made them, it seemed to me like they were a variation of taralli. One of the reasons I thought they were supposed to be like taralli is that the recipe calls for boiling the dough before baking them, which is what you do to make taralli, pretzels, and other similar snacks. But once I had the finished product, I realized that they weren’t meant to be anything like taralli. They’re too sweet to be taralli, yet the texture wasn’t quite that of a cookie. Furthermore, I did a little research (which I wish I’d done before I made these), they’re usually shaped more like bones (which, of course, makes sense). Continue reading


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Chieti Cookies

Abruzzo

This is the third recipe in my Regions of Italy project. It’s a cookie that comes from the town of Chieti in Abruzzo. It is unique in that it calls for dry red wine.

I really want to say that these cookies are awesome. Unfortunately, this recipe was a complete disaster right from the start. Here’s why.

The original recipe said to make a well with flour, and in the well, to put sugar, oil, and salt. Then, you start adding wine to form an elastic dough. This couldn’t possibly make an elastic dough because it’s basically a sugar cookie. There’s no yeast, no rising, no kneading involved. Bread dough is elastic. Pizza dough is elastic. Cookie dough is not elastic. But I thought, maybe they just used the wrong word in the translation. What they really wanted to say, I surmised, was a dough that comes together, that stays together as a whole. Continue reading