Buona Sera All!
It's Foodie Friday at Gollum's (YAY!) and the end of another busy week at Casa Bramasole. We will be linking up to Michael's wonderful party and we invite you to join us for a wonderful evening with friends and delicious offerings
We're also linking to Wendy and Tony's Cookie Exchange at Relatively Unique
This is what we did today. Isn't she cute?
Our Miss Allie had to have a stress test today. She has been making us CRAZY since she hasn't been allowed to cheer with her team
She got cleared!!! YAY!!
The cardiologist said she could go back to her team (with proper aftercare and a few more tests and follow-up) - and she could not be happier!
Autumn has always been one of my favorite times of the year. It's a time of year that just seems to bring happy memories with it- the warmth and love of family and friends is just innate in the sounds, sights, smells, and tastes of Autumn
Tonight we're going to be sitting out by the firepit with some neighbors and some wine- a wonderful evening tradition that came about as our kids play Manhunt and Bocce and toast marshmallows for S'Mores.
I know I've spoken of my Nonno in the past
He was a very well known soccer player in Italy in the 1930s which basically put him on the same level as the Prime Minister
Italians take their Soccer VERY seriously
He's the handsome one on the far right
My grandparents had an apartment in Vicenza which directly overlooked the soccer stadium
I found this postcard on Ebay (LOVE Ebay!)- my Nonno's apartamento was on the top floor of the house on the lower left of the picture. From their terrace off the dining room, we had a perfect bird's eye view of the field and the games.
As we sat there screaming and cheering (while my Nonno would be holding on to the seat of my brother's pants to keep him from tumbling over the terrace in his enthusiasm), my Nonna would typically come out with a tray of cheese, some wine and something like this.....
Amaretti con Pesche al Cartoccio
2 egg whites
1/2 cup Super Fine sugar
3/4 cup almond flour (ground almonds)
a few drops almond extract
Confectioner’s sugar to dust
Beat the whites till frothy then start slowly adding the fine sugar and continue gradually adding sugar as you beat till stiff but not dry. With a spatula..gently fold in the almond extract ,the liqueur and the grounds almonds until blended..
Pipe onto parchment lined cookie sheets into small mounds and dust with confectioner’s sugar
Bake at 350 degrees for 10 mins.
If you prefer crunchy Amarettis..let finish drying/cooling in the oven- half open the door.
I prefer to remove them from the oven and cool the parchment on a wire rack. The Amaretti will be crunchy outside and softer inside.
Pesche al Cartoccio (Peaches in Parchment):
1 cup wine
1/4 cup brown sugar
2 tblsp honey
1 stick cinnamon
6 peaches, halved and pitted
6 biscotti- crumbled
handful of pine nuts
6 small sprigs rosemary-optional
In a small saucepan, simmer wine, brown sugar, honey, and cinnamon till reduced and syrupy. Cut parchment into large squares. In each square place 2 peach halves. Place a date in each hollow and sprinkle with pine nuts. Add a sprig of rosemary if using. Drizzle with wine syrup and sprinkle with crumbled cookies. Gather corners up into a packet and tie with kitchen twine. Place packets on cookie sheet and bake at 400 degrees for 20 minutes. Serve warm with ice cream and espresso or a cheese board and wine.
Buon Cibo, Buon Amici,
Pattie and Allie