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1. Friselle (Little Pepper Nuggets)

2. Holiday Lasagna

3. Holiday Marinara Sauce

4. Easter Sweet Bread

Book Description

Claire Criscuolo's latest cookbook contains the personal favorite recipes from her Italian grandmother for colorful, authentic meals. All recipes are vegetarian, and for classic Southern Italian dishes which require meat products, Criscuolo provides suggestions for alternatives. With chapters on appetizers, side dishes, pastas, entrees and desserts, Claire's Italian Feast evokes the fresh, abundant flavors of Italy with dishes like

... (more)

Claire's Italian Feast: 165 Vegetarian Recipes from Nonna's Kitchen

Authors: Claire Criscuolo

Date: October 1998

ISBN: 0452278813

Publisher: Plume Books

Paperback

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Friselle are savory biscotti that are the perfect accompaniment to a glass of wine. They are ideal for a cocktail party, and in our family we munch on them during the afternoon for a snack. Friselle can be an elegant and luscious treat when served with strawberries drizzled lightly with a fine balsamic vinegar. The peppery flavor of the friselle complements the sweetness of the strawberries and makes a perfect foil for the sweet yet acidic flavor of the vinegar. Friselle will keep for weeks (if you can resist polishing them off in it couple of days) in a tightly covered tin. And they make a terrific gift when presented in an attractive jar or tin and accompanied by a good bottle of red wine.

Makes About 50

• 3 1/2 cups unbleached all-purpose flour

• 1 tablespoon black pepper, preferably freshly ground

• 1 teaspoon salt

• 1 tablespoon baking powder

• 3/4 cup olive oil

• 1 cup cold water

1. Measure the flour, pepper, salt, and baking powder into a bowl. Stir well to combine. In a separate bowl, whisk the oil and water well to blend.

2. Pour the liquid over the dry ingredients all at once. Stir well to combine. The dough will be thick. Turn the dough onto a countertop and knead for 1 to 2 minutes, or until smooth. Roll the dough into a 14-inch-long cigar-shaped roll.

3. Preheat the oven to 350 degrees. Spray 2 or 3 cookie sheets with nonstick cooking spray. Cut the dough into 2-inch-thick slices. Roll each slice into a 3-inch long pencil-shaped roll. Cut the rolls into 1-inch nuggets. Arrange the nuggets; cut side up, on the prepared cookie sheets, leaving 3/4-inch of space between them so they will bake evenly.

4. Bake for 1 hour 10 minutes, or until the friselle are golden brown and firm to the touch, rotating the cookie sheets after about 30 minutes for even baking. Let cool to room temperature before storing.

More From This Book:

1. Friselle (Little Pepper Nuggets)

2. Holiday Lasagna

3. Holiday Marinara Sauce

4. Easter Sweet Bread

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