>Bon Appetit’s Italy Issue: trial

Posted on by

0

>The Bon Appetit Italy issue was just in time for A.) My return from Rome and B.) For Mother’s Day weekend.

I chose to treat my mom with two of the recipes!

First, I made the recipe for biscotti, but made some substitutions for things I had on hand. The pistachio/dried cherry combo in the recipe turned into almod/dried blueberry in my recipe. The blueberry was actually a great compliment to all the lemon and orange zest required. Also, I cut down a little on the dried blueberries because the dough was pretty chocked-full!

Here is the recipe from Bon. App.:

Ingredients

  • 1 3/4 cups unbleached all-purpose flour
  • 1 cup sugar
  • 1/2 cup old-fashioned oats
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 2 large eggs
  • 3 Tbsp. vegetable oil
  • 1 Tbsp. orange zest
  • 2 tsp. lemon zest
  • 1 1/2 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 1 cup dried cherries
  • 1 cup unsalted, shelled pistachios

Preparation

  • Preheat oven to 350°. Line a large rimmed baking sheet with parchment paper. Combine first 6 ingredients in the bowl of a stand mixer fitted with a paddle. Blend on low speed for 30 seconds. Meanwhile, in a separate bowl, whisk together eggs and next 5 ingredients. Add egg mixture to flour mixture; beat on low speed until combined, about 1 1/2 minutes. Fold in cherries and pistachios.

  • Transfer dough to a lightly floured surface; divide in half. Using floured hands, shape each dough half into a 16″-long log. Brush off excess flour; transfer logs to prepared sheet, spaced 5″ apart. Flatten each log into a 2″-wide strip. Bake, rotating sheet halfway through, until browned and set, about 30 minutes. Transfer to a rack; let cool for 15 minutes. Reduce oven to 250° and arrange 1 rack in top third of oven and 1 rack in bottom third.

  • Line a second baking sheet with parchment paper. Transfer biscotti to a work surface. Using a serrated knife, cut each strip diagonally into 2/3″-thick slices. Arrange slices, cut side down, on baking sheets.

  • Bake biscotti, rotating baking sheets halfway through, until crisp, about 40 minutes. Transfer baking sheets to racks; let cool. DO AHEAD Can be made 3 days ahead. Store in an airtight container at room temperature.

On Mother’s Day morning I made the Onion Frittata:


From Bon App.:

Ingredients

  • 8 large eggs
  • 1/2 cup finely grated Parmesan
  • 3 large fresh basil leaves, torn into pieces
  • 3 large fresh sage leaves, minced
  • 1 tsp. minced fresh rosemary
  • 1/4 tsp. kosher salt
  • 1/8 tsp. freshly ground black pepper
  • 3 Tbsp. extra-virgin olive oil
  • 1 cup thinly sliced onion
  • 1/3 cup whole-milk ricotta

Preparation

  • Preheat oven to 400°. Whisk first 7 ingredients in a medium bowl; set aside. Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add onion; sauté until soft, about 6 minutes. Reduce heat to low. Stir in egg mixture. Spoon dollops of ricotta evenly over.

  • Cook until frittata begins to set, about 2 minutes. Place in oven; bake until just set, 7-9 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.

The final result! What a delicious, nutritious and FRESH breakfast!


Check out this great slideshow from B.A. : 20 Reasons We Love Italy

Leave a comment