Sicilian Biscotti Regina Sesame Cookies Recipe

 


SICILIAN BISCOTTI REGINA


Recipe :

All-purpose flour: 9 ounces, about 2 cups
Sugar: 1/2 cup
butter, olive oil or lard: 4 ounces
Eggs: 3, separated
Whole milk: 2 tablespoons
Honey: 1 tablespoon
Lemon: Zest of 1 lemon
Salt: 1/4 teaspoon
Sesame seeds: 3/4 cup, plus more as needed

In a bowl combine the flour, sugar, and butter until it resembles coarse sand. Add the egg yolks, milk, honey, zest, and salt and knead until dough forms. Roll the dough into a ball, cover with plastic wrap, and refrigerate for at least one hour.  

Preheat the oven to 350 degrees. 

Toast the sesame seeds in a dry skillet until dark golden. Put onto a plate. Reserve. 

In a small bowl, using a fork, beat the egg whites with 3 tablespoons of water. Divide the chilled dough into 4 sections. Roll each section into a log about 1 inch wide. Cut the log into 1 1/2-inch sections. Repeat with the remaining dough. You should have about 24-26 cookies.

Dip each cookie in the egg whites then roll in the sesame seeds, covering all sides. Put the cookies onto a parchment lined baking sheet and bake for 30 minutes, until golden. 








GIUSEPPINA SALEMI BELLINO












BISCOTTI REGINA

A VIDEO RECIPE







A Sicilian classic! The various names for these cookies run the gamut from the elegant Biscotti Regina,“Queen’s cookie”, to the comical Strunzi di Sciocca, “Chicken’s Shit” to the slightly irreverent Strunzi d’Ancilu, “Angel’s shit”.

Baked Pasta with Meatballs Calabrese

 


Timpano Calabrese
Timpano al Calabrese

Baked Pasta from Calabria

Video Recipe TIMPANO CALABRESE


Layering the TIMPANO

Pasta, Meatballs, Eggs, Cheese, and Ragu


RECIPES From MY SICILIAN NONNA

PASTA – MEATBALLS – TIMBALLO

SOUPS – DOLCE

And More …

Cooking on The Amalfi Coast Italy Recipes Positano Naples Cetara

 


Gennaro Contaldo

with his Mother and Sister

Minori, Italy

Gennaro Contaldo makes Zabaglione

In Minori

The Amalfi Coast

ITALY


HAPPY BIRTHDAY GENNARO

Gennaro Contaldo Celebrates his 70th Birthday

COOKING on The AMALFI COAST

CANNELLONI, PASTA con ZUCCA, ORANGE CAKE

RAGU NAPOLETANA and More .. 
COOKING on The AMALFI COAST

POSITANO The AMALFI COAST COOKBOOK / TRAVEL

POSITANO MINORI AMALFI RAVELLO CETARA

GENNARO’S AMALFI COAST CANNELLONI



Gennaro and his Pumpkin

“Zucca” !!!



Pasta Pomodoro

Pasta with Tomato Sauce


SPAGHETTI with TOMATO SAUCE

Recipe :

12 ounce imported Italian Spaghettini
1 pound fresh Cherry Tomatoes, washed and cut in half
10 tablespoons Italian Olive Oil
2 cloves Garlic, peeled , crushed and cut in 4 pieces each
1/2 teaspoon Red Pepper Flakes
12 Basil Leaves, washed and torn into pieces
Grated Parmigiano or Pecorino Cheese

Put on a large pot of water with 2 tablespoons of salt and bring to the boil.

Add olive oil to a large frying pan. Add the garlic and let cook on low heat for 2 minutes. Add the red pepper and cook on low heat for 30 seconds.

Turn heat to high and add the tomatoes. Cook on high heat for 1 minute. Lower heat to medium and cook for 4 minutes on medium heat.

Add half the basil and 1/2 teaspoon of Sea Salt to the  the pan and let cook on medium heat for 4 minutes.

Add the spaghettini to the boiling water and cook until al dente (about 8 minutes).  

Take 1/4 cup of pasta water out of the pot and put in the pan with the tomatoes, and let cook for 3-4 minutes on medium heat.
Drain the spaghettini in a colander. 

Add the cooked pasta and remaining Basil to the pan with the tomatoes and mix. Sprinkle on a little olive mix and serve.

Serve with grated cheese on the side. Basta !

Spaghetti Pomodoro

Spaghetti with Cherry Tomatoes and Basil Amalfitana
Gennaro with his ORANGE RICE CAKE

MINOR, ITALY

AMALFI COAST




POSITANO

The AMALFI COAST

ITALY