![]() The students learned to make biscotti. (Image courtesy of Graham Gordon Ramsay.) In this lesson, you will learn:
How to prepare:
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Lesson 11
Watch two videos:
I Cantucci/Biscotti
Ieri sera abbiamo preparato i cantucci or cantuccini.
- There are two variations: i cantucci di Siena (with butter, more crumbly) e quelli di Prato (vicino a Firenze).
- I cantucci di Prato are also known as biscotti di Prato, or in the U.S. simply as biscotti.
- Biscotti means “cooked twice”: bis is the Latin prefix for twice (at the end of a concert we usually shout bis!!! instead of encore) and cotti (cooked).
- I cantucci are indeed baked twice. However, in Italia usiamo the word biscotti for any sorts of cookies, including those that bake only once, like chocolate chip cookies.
- The recipe below is adapted from una ricetta di mia zia Mariolina.
Ingredienti
(This amount is for a couple of baking sheets of cantucci):
- 680 g = 1 1/2 lb di farina bianca
- 1 cucchiaio di lievito istantaneo/baking powder
- 680 g = 1 1/2 lbs di miele/honey/ [if you do not like honey, you can instead add 2 eggs or some melted butter or extra virgin olive oil and 100g, about 1/2 cup of sugar. You would only need a little butter or oil- just enough to keep to dough together.]
- 4 (quattro) uova
- 100 g di zucchero
- 680 g = 1 1/2 lbs di mandorle intere/whole almonds, with skin
[you can substitute le mandorle with chopped dark chocolate or uvetta, raisins or make a mix of the three. You may also try to use nocciole/hazelnuts] - la buccia grattuggiata di un’arancia/grated zest of one orange—you can use lemon as well.
- Optional: you can add some spices, such as vanilla, or fennel seeds, cinnamon, a little nutmeg …
Procedimento
- Preheat il forno (oven) to 180 degrees C or 350 degrees F. Cover the baking sheet/teglia with parchment paper/carta da forno.
- In a very large ciotola/bowl, place the flour mixed with the baking powder.
- Make a well in the flour mixture and pour in the honey, using a spatula or your fingers/le tue dita to gently mix as you pour.
- In a small ciotola, briefly mix the eggs and the sugar with a whisk. Add the orange zest.
- Again, make a well in the center of the flour mixture. Pour into it the egg andsugar mixture. Mescola con le mani/with your hands or with a rubber spatula for a few minutes.
- Aggiungi the almonds and mescola for a few more minutes. The dough will be soft, rough, and sticky.
- Take some of the dough in your hands and place it sulla teglia. Press the dough to form a log the length of the baking sheet, 1-1.5 cm (~1/2") thick and 5 cm (~2") wide. Ideally, you should try to shape it such that the center is a little bit thicker. Bake for 25 minutes or until lightly brown.
- Remove the logs from the baking sheets and place them on a cutting board. Cut each log in 0.5 cm (~1/4") pieces. If you want you can cut them on a slight diagonal.
- Place these pieces back on the baking sheets leaning one of the cut sections against the bottom of the sheet. Bake for approximately 10 more minutes per side.
- Remove from the oven. The cantuccini will become harder when they cool down.
We usually eat them dipped in a glass of Vin Santo (literally “holy wine”, a sweet dessert wine) … but you can dip them in milk
Note: once the cantucci are cooled, you can place them in tin cans and keep them for a long time. You can also freeze them.
Lesson Numero Undici/Lesson Number 11
Watch a video:
Making a Reservation
La scorsa settimana/last week, (you can also say la settimana passata), while our cantucci were baking and bis-baking ;-), we learned how to make a reservation at a restaurant.
Practice reading ad alta voce! Can you understand everything? The vocabulary below may help.
Ristorante: Pronto! Ristorante Da Nonna Pia. Buonasera!
Tu: Buonasera! Vorrei prenotare un tavolo per domani sera.
R: Benissimo, a/per che ora?
T: Alle otto e mezza. Vorremmo sederci fuori.
R: Quanti siete?
T: Quindici.
R: Non c’è posto per quindici fuori, mi dispiace. Può andare bene dentro, vicino alla finestra?
T: Va bene. C’è una bella vista?
R: Sì.
T: Allora va bene.
R: A che nome?
T: Veneziani.
R: Bene, grazie. A domani!
T: Arrivederci
The day after, when you arrive, puoi (you can) say:
Ho una prenotazione per quindici a nome Veneziani.
Vocabulary and Grammar
Pronto = ready This is what we usually say when we pick up the phone/il telefono.
Vorrei = (I) would like to … (present conditional, 1st pers. sing. of the irregular verb volere)
Prenotare = to reserve
Tavolo = table
A/per che ora = at/for what time
Otto e mezza = _eight and a half _ You can also say alle venti e trenta (20:30), but since you already asked for a table for the evening, otto e mezza will be clear enough.
Vorremmo = (we) would like to (present conditional, 1st pers. plur. of the irr. verb volere)
Sederci = sedere+ ci (us) = sit ourselves, meaning sit
Fuori = outside
Dentro = inside
Posto = place, locality. In this context, it means seat.
Mi dispiace = dispiace a me = It displeases me →I am sorry.
Può = can (3rd pers. sing. indicative pres. of the irr verb potere)
Vicino alla finestra = close to the window (alla=a+la)
Vista = view, it also means eyesight
Allora = then
A domani = to tomorrow→ see you tomorrow
Esercizi/Exercises
Compiti/Assignments
- Solve the exercises listed above.
- Write a couple of lines (in English, if you want ;)) about what you liked and what you hated about the seminar, e.g. class structure, contents, style which homework was useful, what was useless, if you could have removed a dish from our menu, what would it be? Any feedback is appreciated! Grazie!