{"id":17705,"date":"2019-01-23T17:57:13","date_gmt":"2019-01-23T16:57:13","guid":{"rendered":"https:\/\/blogs.transparent.com\/italian\/?p=17705"},"modified":"2019-01-23T17:57:13","modified_gmt":"2019-01-23T16:57:13","slug":"cooked-twice","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/italian\/cooked-twice\/","title":{"rendered":"Cooked Twice!"},"content":{"rendered":"

Have you ever thought about the word biscuit? “Yes, everyday!” I hear you say …<\/span><\/p>\n

Biscuit were originally cooked in a two stage process: first they were baked, then they were dried out in a slow oven in order to preserve them. From this process comes the French word bescuit<\/em>, which itself comes from the Latin bis<\/em> (twice) and coctus<\/em> (cooked). The etymology of the Italian word for biscuit is, therefore, quite easy to understand: biscotto<\/strong> (plural = biscotti<\/strong>).<\/p>\n

Quando sono andata a trovare mia mamma per la Befana, lo scorso 6 gennaio, mi aspettava una sorpresa. La cuoca Tatiana aveva fatto fare alle simpatiche vecchiette ospiti della casa famiglia dei biscotti da regalare ai parenti. Erano i famosi cantuccini, noti anche come cantucci o biscotti di Prato, molto popolari in tutta la Toscana. Questi cantuccini erano veramente buoni, per cui ho chiesto a Tatiana la ricetta. Eccola qua:<\/strong>
\nWhen I went to see my mother for Befana on the 6th of January, a surprise awaited me. The cook, Tatiana, had got the friendly residents of the care home to make some biscuits to give to their relatives. They were the famous cantuccini, also known as cantucci or biscuits from Prato, which are very popular in Tuscany. These cantuccini were really good, so I asked Tatiana for the recipe. Here it is:<\/em><\/p>\n

Ingredienti:
\n600 grammi di mandorle (con la pellicina), tostate; 200 grammi di burro fuso; 7 uova; 700 grammi di zucchero semolato; 2 bustine di lievito in polvere; 2 bustine di vanillina; 1 chilogrammo di farina.
\nIngredients:<\/em>
\n600 grams of toasted almonds (unskinned); 200 grams of melted butter; 7 eggs; 700 grams of caster sugar; 2 sachets of baking powder; 2 sachets of vanilla; 1 kilogram of plain flour.<\/em><\/p>\n

Preparazione:
\n1. In una ciotola capiente montare le uova con lo zucchero fino ad ottenere un composto spumoso. Aggiungere il burro fuso e lavorare ancora per un paio di minuti. Setacciare la farina, la vanillina e il lievito in polvere nella ciotola e mescolare gentilmente. Infine aggiungere le mandorle.
\nIn a large mixing bowl cream the eggs with the sugar until pale and fluffy. Add the melted butter and mix well for another couple of minutes. Sift the flour, vanilla, and baking powder into the bowl and mix gently. Finally, add the almonds.<\/em><\/p>\n

2. Dividere l’impasto in quattro formando dei lunghi filoncini di circa 3-4 cm di diametro. Adagiarli, ben distanziati, su una teglia ricoperta con carta da forno. Mettere in forno preriscaldato a 180\u00b0C e cuocere per 25 minuti.
\nDivide the mixture in four forming long sausages, about 3-4 cm in diameter. Lay them far apart on a backing tray lined with greaseproof paper. Put the baking tray into a preheated oven at 180\u00b0C (355\u00b0F) and bake for 25 minutes.<\/em><\/p>\n

3. Sfornare, abbassare la temperatura a 160\u00b0C, tagliare i filoni diagonalmente dello spessore di circa 2 cm, ottenendo cos\u00ec i biscotti. Rimettere i biscotti sulla piastra da forno, adagiandoli su di un lato. Infornare per 5 minuti, poi girali sull’altro lato e far cuocere per altri 5 minuti.
\nRemove from the oven, lower the temperature to 160\u00b0C (320\u00b0F), slice the loaves diagonally into 2 cm strips to create the biscuits. Place the biscuits back on the baking tray, laying them on their side. Bake them\u00a0 for 5 minutes, then turn them over and bake for 5 more minutes.<\/em><\/p>\n

4. Sfornare e lasciar raffreddare i biscotti prima di gustarli.
\nRemove from the oven and let the biscuits cool before eating.<\/em><\/p>\n

\"\"<\/a>

Image CC<\/span><\/a><\/span><\/em><\/p><\/div>\n

Tradizionalmente i cantuccini si mangiano inzuppati in un bicchierino di Vin Santo, un vino dolce tipico toscano.
\nCantuccini are traditionally eaten soaked in a glass of Vin Santo, a typical sweet Tuscan wine.<\/em><\/p>\n

Tanti anni fa, quando ancora abitavamo a Lucca, era venuta a trovarci, da Torino, un’amica di mia mamma. A fine pasto le offrimmo i cantuccini col Vin Santo, ma lei si rifiut\u00f2 di inzupparli nel bicchierino perch\u00e9 ‘maleducato’. Mentre noi ragazzini ridevamo nascondendoci la faccia nel tovagliolo, l’anziana signora prov\u00f2 a mordere il biscotto, ma era troppo duro e rischi\u00f2 di spezzarsi un dente. Alla fine si arrese e inzupp\u00f2 nel Vin Santo il cantuccino, che si ammorbid\u00ec immediatamente, lasciandosi golosamente mangiare. Le sere seguenti la signora torinese aspettava con impazienza la fine della cena per gustare il rito dei cantuccini inzuppati nel Vin Santo.
\nMany years ago, when we stilled lived in Lucca, a friend of my mother’s came to visit us from Torino. At the end of dinner we offered her the cantuccini with Vin Santo, but she refused to soak them in the glass because it was ‘bad manners’. Whilst us children hid our faces in our napkins and laughed, the elderly lady tried to bite the biscuit, but it was too hard and she risked breaking a tooth. Finally, she gave in and soaked the cantuccino in the Vin Santo. It immediately went soft, allowing her to eat it up greedily. The following evenings, the lady from Torino impatiently awaited the end of dinner to enjoy the ritual of the cantuccini soaked in Vin Santo.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"\"\"

Have you ever thought about the word biscuit? “Yes, everyday!” I hear you say … Biscuit were originally cooked in a two stage process: first they were baked, then they were dried out in a slow oven in order to preserve them. From this process comes the French word bescuit, which itself comes from the…<\/p>\n

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